Five Yummy Treats to Cook and Eat with Kids – The Weekly Kids Co-Op

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Five Yummy Desserts to Cook and Eat with Kids - The Weekly Kids Co Op hosted by Octavia and VickyThis week I’m featuring five yummy recipes from last week’s Kids Co-Op that had my mouth watering.

1. Frozen S’mores (Reading Confetti)

2. Gluten Free Rocky Road with Toblerone and Red Frogs (Lessons Learnt Journal)

3. Twin Fairy Birthday Cakes (Mummy Musings and Mayhem)

4. Ice Cream Tortilla Wraps (Kiddie Foodies)

5. Dessert Quesadillas (Looks What Mom Found)

Now for this week’s Kids Co-Op….

The Weekly Kids Co Op - fun stuff for kids to play, make and do

Triple Chocolate Brownie Mousse Cake

Triple Chocolate Brownie Mousse Cake

Imagine this:

A layer of chocolate brownie.

Topped with a layer of chocolate mousse.

Topped with whipped cream.

Topped with shaved chocolate.

I give you the Triple Chocolate Brownie Mousse Cake. I can’t claim I made it. My little sister made it for her mum’s (my step-mum’s) 50th birthday lunch. It was OMG-can’t-talk-eating-STOP. IT.-this-is-so-good delicious. I just had to share it with you all.

Triple Chocolate Brownie Mousse Cake

(adapted from Taste.com)

Ingredients

  • 200g block milk chocolate, chopped
  • 90g butter, cut into cubes
  • 3/4 cup brown sugar
  • 3/4 cup plain flour
  • 1 tablespoon cocoa powder, sifted
  • 3 eggs, lightly beaten
  • 100g white chocolate, broken into squares
  • 200g block dark chocolate, chopped
  • 2 tablespoons boiling water
  • 2 teaspoons powdered gelatine
  • 600ml thickened cream
  • 1/3 cup caster sugar
  • 3 egg yolks
  • Whipped cream and grated chocolate to serve

Method

  • Place milk chocolate and 160g butter in a glass or ceramic heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon, for 2 to 3 minutes or until melted and smooth. Set aside to cool slightly.
  • Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 23cm round (base) springform cake pan. Line base and side with baking paper.
  • Combine brown sugar, flour and cocoa powder in a large bowl. Stir in egg and cooled melted chocolate mixture until combined. Fold in white chocolate. Spoon mixture into prepared pan. Level top. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging. Cool completely in pan.
  • Place dark chocolate and remaining butter in a glass or ceramic heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon, for 2 to 3 minutes or until melted and smooth. Cool slightly. Place boiling water in a small bowl. Sprinkle over gelatine. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly (see note). Add gelatine mixture to chocolate mixture. Stir until well combined.
  • Using an electric mixer, beat cream and sugar until soft peaks form. Add egg yolks. Beat to combine. Add chocolate mixture. Beat until just combined. Spoon mousse mixture over cold brownie. Smooth top. Cover with plastic wrap. Refrigerate overnight or until set.
  • Spread mousse with whipped cream. Top with grated chocolate.

Have you made any amazing cakes lately? Do tell!

Kylie @ Octavia and Vicky

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Upside Down Pear Cake

Upside Down Pear Cake
This week we were given a bag of pears straight from the orchard. I am used to buying my pears at the supermarket – which I don’t do very often because they are never very nice. Hard, tasteless and scentless – this is my sad experience with pears.

This bag of pears smelled lovely, and while they were still very firm, they tasted sweet and delicious. Like a bite of autumn. A perfect match for the blustery, crisp and clear days that we’re having in Adelaide at the moment.

I was determined to make the most if this divine fruit. I have been adding pears to my porridge and enjoying pears with cheese and crackers for lunch. When Paul’s birthday rolled around I decided to make a cake featuring pears. I asked the internet for help and the internet delivered! My lovely Instagram buddy Fiona very generously gave me her Omama’s recipe for cake. Her Omama passed away three months ago, on the same day that her son was born. Oh, how my heart ached to read that story! It makes this recipe all the more special for it.

This recipe is so gorgeously simple and also makes a divine cake. It actually reminds me of the cakes that my Grandma used to make, which is a little spooky! I honestly can’t imagine using another cake recipe again. You can adapt the recipe to include different spices, flavours or fruits. I used it to make this upside down pear cake.

Here is Fiona’s recipe as she told it to me.

Omamas Cake Recipe

And here is my interpretation….

Upside Down Pear Cake

1 quantity of Omama’s cake:

  • 4 eggs, weighed in the shell
  • butter (equal in weight to eggs)
  • caster sugar (equal in weight to eggs)
  • plain flour (equal in weight to eggs)
  • splash of milk

Spices and flavours
1/2 teaspoon cinnnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla

Pear “Topping”
2 pears, peeled, cored and thinly sliced
50g butter
1/3 cup brown sugar

Instructions

  • Preheat oven to 180 degrees celcius. 
  • Grease and line a 22 cm springform tin.
  • Cream the sugar and the butter, then beat in the eggs one at a time until combined. Sift in the flour and add in the cinnamon, nutmeg and vanilla. Stir until well combined, adding in the milk until the batter is slightly thinner (cake batter consistency!).
  • Melt the sugar and butter together until melted and pour over the base of the tin. Arrange the pear slices in a ciruclar pattern on top of the butter and sugar mixture. 
  • Pour the cake mixture over the top of the pears.
  • Bake at 180 degrees until risen, golden and a skewer comes out clean. 

I can’t wait to try baking this cake again and experimenting with different flavours. I hope that you enjoy it too.

Kylie @ Octavia and Vicky

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Berry Frozen Yoghurt Pops

I’m very lucky to have a helping hand from some awesome blogging friends while Paul, Pebble and I welcome the newest member of our family. Today Kate from Picklebums is sharing her delicious Frozen Yoghurt Pops.

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Frozen Yoghurt Pops - Picklebums on Octavia and Vicky

When I saw the little ice cream molds on sale at the supermarket I knew exactly what I would do with them – frozen yoghurt pops!

This is a super easy snack that is fun and also pretty healthy. They only takes a few minutes to put together and a few hours in the freezer.

Frozen Yoghurt Pops - Picklebums on Octavia and Vicky

Berry Frozen Yoghurt Pops

Ingredients

    2 cups plain greek style yoghurt
    a handful frozen berries
    2-3 tbsp raspberry or any berry flavoured jam
    ice cream molds, or containers to freeze them in.

Method

  1. Break up the frozen berries – raspberries are easy to break in your fingers, other berries may need a whack with a meat mallet to break into smaller pieces – and pop them into a bowl.
  2. Add the jam and stir all ingredients together until well incorporated and the yoghurt turns a nice shade of pink.
  3. Spoon the yoghurt and berry mix into your molds and freeze for 2-4 hours or until solid.
  4. You don’t need fancy ice cream molds like the ones we used, you could make these in paper cups with regular icy pole sticks popped in once the mix is partly frozen, or even just little containers and eat it with a spoon.

Combining my kids three favourite things at the moment; yoghurt, berries and anything on a stick, was always going to make me ‘the best Mum in the world!’ Here are a few other kid friendly snacks that make me popular with me kids!

Frozen Yoghurt Pops - Picklebums on Octavia and Vicky

Super Simple Not at All Healthy Jam Swirls
Honey and Spice Cookies
Fruity Oatmeal Cookies
Oven Baked Apple Chips

An early childhood educator and Mum of four, Kate lives on a small property called ‘The Pickle Farm’ in rural Victoria. Kate’s blog, picklebums, has articles about gentle parenting, gardening, family food, activities for kids, free printables and anything else that pops up in her crazy life.
You can also find kate on facebook, twitter and pinterest.

Tried and Tested Kid Friendly Recipes

Tried and Tested Kid Friendly Recipes | Octavia and Vicky

This week we’ve been enjoying a few old favourite meals and some new snacks. I even gave a few Pinterest recipes a whirl, which is always interesting. You never know when you’re gonna hit a Pinterest FAIL! Here are the recipes that we tried and loved – click on the image to go to the recipe or scroll down to the list of recipes and mini reviews at the end of the post. The short answer is: I’ve tried them all and highly recommend them.

2 Ingredient Cookies 2 Ingredient Pizza Dough Frozen Yoghurt Drops NOT Fried Chicken Pikelets Vegetable and Lentil Lasagne

The Reviews

2 Ingredient Banana and Oat Cookies

These cookies, made from oats and banana (and nothing else!) were delicious straight out of the oven and could not have been easier to make. I may have *cough* thrown a few white chocolate chips into the mix for the last two cookies and they were really, really good. The plain cookies were less delicious when eaten cold the next day, but the white chocolate ones were still good. I’d make these again – perhaps making and freezing a batch, and cooking as many as I needed at a time.

2 Ingredient Pizza Dough 

I have been using this pizza dough recipe since reading it on Chantelle’s site in August last year. The two ingredients are greek yoghurt and flour. It makes a light, crispy outside, fluffy centre pizza dough that we make once a fortnight at least, sometimes weekly. I usually use it for  a traditional tomato based pizza with cheese, veg and meat, but also tried a homemade basil pesto and prawn pizza this week, which was divine! If I had remembered to take a photo of that you would be seeing a blog post of it soon. I guess I’ll just have to make it again :P

Frozen Yoghurt Drops

I was a bit sceptical of this one, but was pleasantly surprised to find it worked! You pipe yoghurt dots onto a baking sheet and put it in the freezer to make frozen yoghurt drops. These were an awesome snack in this muggy Aussie heat this week. The yoghurt drops do melt a little once out of the freezer – not too fast for me to eat them though!

“Not” Fried Chicken

I have loved and used Liss’ recipe for ‘Frugal Fast Food’ chicken for a long time now, it must be a couple of years since we first tried it. The coating is so easy to make, you can make and freeze ahead, and throw it in the oven to bake. It’s also really easy to substitute bits and pieces in the recipe – I might substitute the rosemary for thyme or the cayenne for paprika, depending on what I have on hand. We always serve it with mashed potato, corn on the cob and gravy. The leftover chicken (if you have any) makes an awesome cold lunch either on it’s on or in a sandwich. I always use thighs or breasts instead of drumsticks, because that’s what I like :)

Pikelets

I love Beverley, otherwise known as Beth, and have been reading her blog ever since we were both preggo at the same time with our now three year old girls. She whips up some very tasty treats, and these pikelets certainly didn’t fail. Super simple recipe and perfect pikelets – I won’t try another recipe again. This is the one!

Vegetable and Lentil Lasagne

This is my very own recipe – actually it’s from Pebble’s child care centre cookbook, and we’ve been cooking and eating it for a year or so. It’s one of Pebble’s favourite meals to eat at child care and one that we’ve replicated for home too. Of course, now that I’ve just made another super batch of it she seems to be turning her nose up at it! I’m sure she’ll come around to it again. Kids!

Have you tried a Pinterest recipe lately? Was it a success? Or a big FAIL?

Kylie @ Octavia and Vicky

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