Tag: competition | Funken Wagnel

Chocolate Bark Recipe

February 27, 2012 Food

Here is my third and final entry into the Kellogg’s All-Bran Fibre Toppers competition.

This is a healthier treat for the chocoholic in your life. Packed with fibre, antioxidants and nutrients.

You will need:

Bowl 1:

1/4 cup of craisins (dried cranberries)

1/2 cup of All-Bran Fibre Toppers cereal

1/4 cup of pepitas (pumpkin seeds)

1/4 cup of chopped, dried apricots

Bowl 2:

1/4 cup of sunflower seeds

1/4 cup of All-Bran Fibre Toppers cereal

1/4 cup of hazelnuts (chop each one in half)

1/2 cup of shredded coconut

1/4 cup of peanuts

To melt:

3x200g blocks of dark chocolate

Non-stick baking paper (wax paper)

Method:

Arrange all ingredients into the allocated bowls.

In the microwave on a low to medium heat, heat the chocolate until melted.

Mix the chocolate thoroughly into bowl 2.

Spread the chocolate mixture across the baking paper, then sprinkle the contents of bowl 1 across the top. Press the sprinkled mixture gently with your hands to help the ingredients to ‘stick’ into the chocolate more.

Leave to set in the fridge for 2-3 hours. Once set, break roughly with your hands by snapping the larger piece of chocolate bark into smaller pieces.

Permission to drool…

Other Reading:
Peanut Butter and Blueberry Cheesecake Recipe

Cranberry Crackles Recipe

Interview With a Rice Farmer’s Wife and Giveaway

Please comment

Cranberry Crackles

February 27, 2012 Food

This is my second entry into the Kellogg’s All-Bran Fibre Toppers recipe competition, in an effort to win a trip to BlogHer.

These are a yummy, peanut butter-y, cranberry crackle.

You will need:

3 cups of All-Bran Fibre Toppers cereal

1 cup of Craisins (dried cranberries)

2 tablespoons of smooth peanut butter

200g marshmallows

Cooking spray oil

12 patty case papers with a patty tin to fit them in

Method:

In a large bowl, add the Fibre Toppers cereal and craisins and mix.

In a saucepan, heat the marshmallows and peanut butter together on a low heat until melted into a liquid.

Arrange the patty papers into the patty tin. Lightly spray the insides of the patty papers with cooking oil.

Mix the melted marshmallows and peanut butter into your cereal/craisin mix.

Using a spoon, drop the mixture into the patty cases.

Allow to set in the fridge for an hour or two until set.

…And here’s the final result:

If you wanted to make an ‘LCM’ style slice, you can double this batch and set the mixture into a baking dish instead.

Other Reading:

Peanut Butter and Blueberry Cheesecake Recipe

Chocolate Bark Recipe

Interview With a Rice Farmer’s Wife and Giveaway

Please comment

Peanut Butter and Blueberry Cheesecake

February 27, 2012 Food

Recently, I was invited to take part in a competition run by Kellogg’s to create a recipe using the new All-Bran Fibre Toppers cereal. I was most happy to oblige, given that the winning recipe creator gets sent to the BlogHer conference in New York! For disclosure purposes, I’d like to add that I was sent free product for participating in this competition.

I decided to go with a cheesecake idea, using the Fibre Toppers in the crust. Here’s the recipe:

You will need:

135g All-Bran Fibre Toppers Cereal

100g Copha

2 Tablespoons of smooth peanut butter

A 26cm cheesecake dish (mine has a push-out base)

1/4 cup of boiled water with 3 teaspoons of gelatine dissolved into it

1 teaspoon of vanilla paste

1/4 cup of sugar

2x250g blocks of light cream cheese

150g of blueberries (fresh or frozen)

Non-stick cooking spray

Method:

Melt the copha and peanut butter over a low heat until copha is melted into a liquid. You can do this in a saucepan, the microwave or if you’re like me, the Thermomix.

Add this mixture in a bowl with the Fibre Toppers cereal, and gently mix until all the cereal is coated in the liquid.

Spray the cake tray with non-stick cooking oil.

Spread mixture into cake tray, pressing it up against the sides and ensuring there are no holes in the bottom. Leave in fridge to set. This should take about an hour.

Next up is the filling.

Put blueberries and half the sugar into a saucepan with a tablespoon of water. Cook on a low heat until berries are softened and the juices form a syrup.

Next, place this mixture into a bowl and add the cream cheese, remaining sugar, vanilla paste and gelatine dissolved in water. Fold the ingredients in together.

Pour this mixture into the pie crust you’ve made.

Leave to set for at least an hour, but the longer the better.

If you’d like to, pop a few blueberries on top for decoration.

Enjoy!