Dessert Articles

Banana Bread Brownies

¾ cup (3¾oz/105g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup (4oz/115g) butter, melted
1 ½ cups (12oz/340g) granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup (2oz/57g) unsweetened cocoa powder

½ cup (3oz/85g) bittersweet chocolate, finely chopped

2 large (10oz/284g) very ripe bananas, mashed

Instructions

Preheat the oven to 350°F (180°C) and butter and line with parchment an 8x8-inch (20x20cm) baking pan. Set aside.
In a medium mixing bowl, combine the flour, baking powder, and salt.
In a separate mixing bowl, whisk together the butter, sugar, eggs, and vanilla extract.
Combine the wet and dry ingredients and then divide the batter evenly into 2 separate bowls.
In one bowl, sift in the cocoa powder and stir in the chopped chocolate.
In the other bowl, stir in the mashed banana.
Dollop the brownie batter into the prepared pan, then pour over the banana batter.
Take a butter knife and swirl the chocolate batter through the banana batter without mixing it completely, to create a marbled look.
Bake for 40-45 minutes, until a wooden skewer inserted in the middle, comes out clean. Let cool completely before cutting into squares.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Defrost at room temperature or in the microwave for a minute.

Banana Bread Brownies sliced into servings.

Date & Walnut Slice
Ingredients :
- 250 g pitted dates, chopped
- 1 tsp bicarbonate of soda
- 250 mL boiling water
- 125 g unsalted butter, softened
- 150 g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200 g self-raising flour
- 100 g chopped walnuts
- Pinch of salt
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Directions:
1. Preheat oven to 180°C (fan-forced). Grease and line a 20 cm square baking tin with baking paper.
2. Place chopped dates in a heatproof bowl, sprinkle over bicarbonate of soda, and pour over boiling water. Let sit for 10 minutes to soften.
3. In a large bowl, cream the butter and brown sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Gently fold in the date mixture (including the liquid), followed by self-raising flour, salt, and walnuts. Mix until just combined.
6. Pour into prepared tin and smooth the top.
7. Bake for 30–35 minutes, or until a skewer inserted in the centre comes out clean.
8. Cool in the tin for 10 minutes, then transfer to a wire rack. Slice into bars or squares once completely cool.
9. Optional: dust with icing sugar or serve warm with butter for a decadent twist.

Raspberry Marshmallow Slice

Ingredients (Makes 20 squares):

For the base:

- 200 g plain sweet biscuits (like Marie), crushed

- 90 g unsalted butter, melted

- 2 tbsp desiccated coconut

For the raspberry marshmallow layer:

- 85 g raspberry jelly crystals (1 standard packet)

- 250 mL boiling water

- 200 g marshmallows (white or pink), chopped

- Optional: a few drops red or pink food colouring (for extra vibrancy)

For topping:

- 2 tbsp desiccated coconut (for sprinkling)

- Optional: white chocolate curls, freeze-dried raspberries, or mini marshmallows

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Step-by-step directions:

Step 1: Make the base

1. Line a 20 cm x 30 cm slice tin with baking paper.

2. Combine crushed biscuits, melted butter, and desiccated coconut in a bowl.

3. Press firmly into the base of the tin and refrigerate while preparing the marshmallow layer.

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Step 2: Make the raspberry marshmallow layer

1. In a saucepan, stir boiling water and jelly crystals until fully dissolved.

2. Add marshmallows and continue stirring over low heat until completely melted.

3. Remove from heat and let cool for 10 minutes, then add food colouring if using.

4. Pour over the prepared base and smooth the top.

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Step 3: Chill & top

1. Sprinkle with desiccated coconut or your chosen topping.

2. Refrigerate for at least 3 hours, or until set.

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Step 4: Slice & serve

1. Use a hot, clean knife to slice into squares or bars.

2. Serve chilled—great on a dessert platter or in lunchboxes!

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Serve & store:

Store in an airtight container in the fridge for up to 5 days.

Best served chilled.

Not freezer-friendly (marshmallow can become watery when thawed).

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Tips:

Want a more indulgent version? Add a thin layer of raspberry jam between the base and marshmallow.

Swap raspberry jelly for strawberry, cherry, or even passionfruit.

For extra texture, stir crushed freeze-dried raspberries into the jelly-marshmallow mix before setting.

No-Bake Pineapple Dream Dessert

No-Bake Pineapple Dream Dessert
½ C. Butter melted
½ C. Sugar
20 Crushed graham crackers
For the filling:
1 C. Powdered sugar
8 oz. Cool Whip topping
8 oz. Cream cheese softened
1 C. Crushed pineapple
For the garnish:
¼ C. Diced pineapples drained
¼ C. Shredded coconut
Method

Grease a 9×9 baking dish well.
Mix together the ingredients for the crust, and press firmly into the bottom of the baking dish.
Blend the cream cheese until fluffy.
Add in the powdered sugar.
Fold the whipped topping into the cream cheese mixture.
Mix in the crushed pineapple.
Layer the filling over the crust.
Garnish with the crushed pineapple and coconut flakes.
Chill for several hours before serving.

Millionaire Candy

Millionaire Candy

2 tablespoons plus 1 cup butter, divided
2 cups evaporated milk
1 cup sugar
1 cup packed brown sugar
1 cup light corn syrup
1/8 teaspoon salt
4 cups chopped pecans
1 teaspoon vanilla extract
1 pound milk chocolate candy coating, melted

Directions

Grease four baking sheets with 2 tablespoons butter; set aside.
In a large heavy saucepan, combine milk, sugars, corn syrup, salt and remaining 1 cup butter. Bring to a boil, stirring frequently. Cook over medium heat until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
Remove from the heat. Stir in pecans and vanilla. Drop by tablespoonfuls onto prepared baking sheets. Let stand until set.
Drizzle melted candy coating over clusters; refrigerate for 10 minutes or until set. Store in airtight containers

2 tablespoons plus 1 cup butter, divided
2 cups evaporated milk
1 cup sugar
1 cup packed brown sugar
1 cup light corn syrup
1/8 teaspoon salt
4 cups chopped pecans
1 teaspoon vanilla extract
1 pound milk chocolate candy coating, melted

Directions

Grease four baking sheets with 2 tablespoons butter; set aside.
In a large heavy saucepan, combine milk, sugars, corn syrup, salt and remaining 1 cup butter. Bring to a boil, stirring frequently. Cook over medium heat until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
Remove from the heat. Stir in pecans and vanilla. Drop by tablespoonfuls onto prepared baking sheets. Let stand until set.
Drizzle melted candy coating over clusters; refrigerate for 10 minutes or until set. Store in airtight containers

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