The Best Coconut Slice

Once again, I must apologise for my absence. I have been incredibly busy: getting other posts ready for other blogs, submitting an application to potentially work at an online magazine as a contributor (cross your fingers for me!), and some other writing-related activities. On Saturday I volunteered at my local Red Cross Retail Store, and then I went to watch some fireworks with my best friends before going out for the night. Then on Sunday, Australia Day, I went fishing with my family (photographs coming soon!) This means that I had no time to do Smoothie Sunday as I was out the door by eight o'clock.

So, to make it up to you guys, I am sharing my absolute favourite recipe of all time.

This, without a doubt, is the best coconut slice recipe that you will ever try. Once upon a time, when I was an overweight high school student, I would make this slice because it was the only delicious thing that I knew how to make. Now, I only have this slice every now and then, and in moderation I might add! But I promise you that you will not be disappointed with this slice.

I hope that you guys enjoy this recipe. It is simple and easy. Also, don't forget to contact me once you have tried it, and send me a picture with the end result! (You can find out how to email me by going to my 'Contact' page.)

Ingredients for the Base

125g of Butter
1/2 Cup of Brown Sugar, firmly packed
1 Cup of Coconut (desiccated is better, however, all I had was shredded and that still worked nicely)
1/2 Cup of Plain Flour
1/3 Cup of Self-Raising Flour
1tbsp of Cocoa
1 Egg

Ingredients for the Icing:

1 Cup of Icing Sugar
1tbsp of Cocoa
1tbsp of Milk

1. Preheat the oven to 180 degrees.

2. Melt butter over light heat or in a microwave.

3. Stir in sugar, coconut, sifted flours and cocoa, then egg.

4. Spread mixture over base of a 28cm x 18cm tin (I couldn't find one this size, but made do with this one. If your tray is bigger, don't worry, it doesn't have to touch the sides of the tin as it doesn't spread whilst cooking).

5. Bake for 20 minutes.

6. Whilst the slice is baking, prepare the icing by sifting the icing sugar and cocoa into a bowl, then slowly stir in the milk to make a thick paste.

7. Once the slice is cooked, take it out of the oven and immediately spread with the icing.

8. Sprinkle the slice with extra coconut.

9. Place into the fridge until cool, and cut into bars. (It is best to store the slice in the fridge.)

I hope you guys enjoy this wonderful, tasty slice recipe; trust me when I say that your friends and family will absolutely love you for making this.

Lastly, watch out for this week because you guys are in store for a wonderful surprise on Thursday!

Chocolate Chip and Raspberry Muffins

After making a large batch of White Chocolate and Raspberry Muffins last week, my family were determined that I made more. However, this time, I wanted to change the recipe a little bit and make some chocolate muffins instead. So, introducing….

Chocolate Chip and Raspberry Muffins!

This recipe is extremely similar to the previous one. All you are doing is adding 2 tablespoons of cocoa and using 200g of dark chocolate chips instead of white chocolate ones.

Ingredients:

3 Cups of Self-Raising Flour (sifted)
1 Cup of Caster Sugar
200g of Dark Chocolate Chips
125g of Melted Butter
1 Egg
1 Cup of Milk
1/2 Cup of Cream
1tsp of Vanilla
2tbsp of Cocoa
200g of Frozen Raspberries

1. Preheat the oven to 180 degrees.
2. Mix dry ingredients together, then add the remaining ingredients (except the raspberries) and mix well.
3. Fold in frozen raspberries.
4. Spoon into patty cake pans and cook for 20-25 minutes.

If you want pictures of the process, check out the White Chocolate and Raspberry Recipe.

Smoothie Sunday: Blueberry Summer Smoothie

During this past week and half in Tasmania, we have been experiencing one of our hottest weeks of the summer, ever. Now, as I am Tasmanian, and this boiling hot weather is pretty hard to come by, I have been struggling considerably. So I had to come up with a solution, and here it is. This wonderful, cold smoothie has been a delicious life saver.

This Blueberry Summer Smoothie is not only a perfect, healthy edition to your array of breakfasts and lunches, but is also a wonderful choice for when the weather is boiling hot. It tastes delicious, cools you down and is full of antioxidants, potassium and protein. 

Ingredients:

1 Cup of Almond Milk

1/2 Cup of Greek Yoghurt

1 Cup of Frozen Blueberries

1 Banana

4 Ice Cubes

1tsp of Chia Seeds

1. Blend together the almond milk, greek yoghurt, blueberries, banana and ice cubes.

2. Pour smoothie into a glass and sprinkle chia seeds on top. Easy!

White Chocolate and Raspberry Muffins

I've sadly neglected this blog for about a week, instead favouriting google searches such as George Clooney with stubble, and Jesse Spencer and Taylor Kinney in bow ties. I also had the biggest fangirl moment when David Eigenberg retweeted and answered me on Twitter!

Anyway, I would like to share with you all this amazing muffin recipe!

This absolutely delicious white chocolate and raspberry muffin recipe is the best muffin recipe that you will ever try. They are so just so soft and yummy. I have also used this recipe to make chocolate chip muffins, which were just as delicious!

Ingredients:

3 Cups of Self-Raising Flour (sifted)

1 Cup of Caster Sugar

200g of White Chocolate

125g of Melted Butter

1 Egg

1 Cup of Milk

1/2 Cup of Cream

1tsp of Vanilla

200g of Frozen Raspberries

1. Preheat the oven to 180 degrees.

2. Mix dry ingredients together, then add the remaining ingredients (except the raspberries) and mix well.

3. Fold in frozen raspberries.

4. Spoon into patty cake pans and cook for 20-25 minutes.

I hope you guys enjoy these muffins, as they are the most delicious muffins I have ever tasted. Next week, I will be sharing with you guys a healthier alternative muffin recipe!

Smoothie Sunday: Berrylicious Smoothie

Welcome back to Smoothie Sunday! This week I have a made a tasty, healthy and berrylicious smoothie, packed with protein, iron and antioxidants!

Ingredients:

1 Cup of Almond Milk

1 Cup of Spinach

1 Banana

1/2 Cup of Frozen Blueberries

1/4 Cup of Frozen Raspberries

1/4 Cup of Strawberries

Simply blend all ingredients together, and enjoy!

The Best Shortbread Recipe

Merry Christmas Eve!

Christmas Eve is my absolute favourite day of the year, and I got to spend it in the kitchen cooking the most delicious shortbread biscuits ever. This recipe is easy and tastes incredible. And I love them dipped in chocolate!

Ingredients:

200g of butter, room temperature
90g of caster sugar
60g of cornflour
270g of plain flour
1/2tsp. of baking powder
A pinch of salt

1. Cream together the butter and caster sugar in a mixmaster until well combined.

2. Sift flours and baking powder into the mixture, add a pinch of salt and beat on low until it comes together into a ball.

3. Transfer to a floured surface, knead lightly.

4. Cover with plastic wrap and place into the fridge for 30 minutes.

5. After 30 minutes, remove from the fridge and with a rolling pin gently spread out the mixture (you may need to do this in halves).

6. Choose what shape you want your cookies to be and press out shapes with your selected cookie cutters. I used Christmas trees.

7. Transfer to a tray and put them in the oven at 130C for 1 hour.

8. Let the shortbread cool for 30 minutes. When they are cool, melt chocolate to a smooth and glossy consistency. Dip the ends of the shortbread into the chocolate and place back onto the tray to dry.

9. Once dry, enjoy!

I hope you all have an amazing Christmas!

Smoothie Sunday: Almond Butter Smoothie

Smoothie Sunday is becoming a regular feature on Pocket Trinkets, so watch out for a new smoothie recipe each week. This week I am sharing one of my favourite smoothie recipes ever. I am addicted to Almond Butter, and this smoothie is honestly the best way to have it. The taste of the Almond Butter isn't overpowering. And additionally, this smoothie is a perfect source of protein.

Ingredients:

1 Cup of Almond Milk

1 Cup of Spinach

1 Cup of Red Grapes

1 Banana

2tbsp of Almond Butter

All you need to do is add all the ingredients and blend. Also, if you would like to add more protein, add 2tbsp of Vanilla Protein Powder. Don't be afraid to try having spinach in your smoothies, you won't taste it, and it is a great source of protein as well.

Enjoy it for breakfast or lunch, or even have it as a snack!