Cooper and Granny’s Rocky Road


Cooper & Granny's Rocky Road

Our recipe, created with time, and fun together in our kitchen

Category: Snack, Sweet Treats
Keyword: Chocolate, Marshmallows
Quantity: 60 pieces
Author: sbaskitchen
  • 360 g milk chocolate
  • 180 g dark chocolate
  • 90 g white chocolate
  • 20 g coconut oil
  • 280 g pack of marshmallows
  • 75 g slivered almonds
  • 80 g rice puffs
  • 15 g glace cherries or dried sour cherries, quartered
  • 75 g dried apricots diced
  • 75 g dried cranberries
  1. Line a slice tin, approx. 18 x 30 cm, with baking paper
  2. Cut the marshmallows in half, and put into a large mixing bowl.
  3. Add fruit, nuts and rice puffs.
  4. Chop the milk chocolate, and half the dark chocolate, and place in a microwave proof bowl, together with the coconut oil.

  5. Microwave the chocolate on high for 30 seconds. Stir well and repeat another 2-3 times until the chocolate is just melted.
  6. Add the chocolate to the dry ingredients and mix well, ensuring all ingredients are well coated.
  7. Chop the remaining dark chocolate and place in a microwave proof bowl.
  8. Chop the white chocolate and place in a microwave proof bowl.
  9. Melt the dark and white chocolates in microwave, on high for 20 seconds. Stir well and repeat another 1 or 2 times, or until the chocolate is just melted.
  10. Lightly press half of the chocolate marshmallow mix into the lined slice tin, and spread to cover the base of the tin.
  11. Drizzle with half the melted dark and white chocolate, then add the remaining chocolate marshmallow mix, and spread evenly.
  12. Drizzle with remaining dark and white chocolate.
  13. Place in refrigerator to set for 3-4 hours, or overnight.
  14. When set, cut into 3cm squares
  • For gluten free, ensure that all ingredients are gluten free.




Ora’s Chocolate Mousse


Ora's Chocolate Mousse
Prep Time
15 mins

I am not normally a fan of chocolate mousse, but when Ora served her chocolate mousse for dessert as we gathered for a delicious meal, I just had to ask her for the recipe. It is delicious and surprisingly does not contain cream!

Category: Dessert
Style: French
Keyword: Chocolate, Chocolate Dessert
Quantity: 8 serves
Author: sbaskitchen
  • 200 g good quality dark chocolate 70%
  • 3 teaspoons boiling water
  • 1 teaspoon instant coffee powder
  • 6 eggs at room temperature
  • Pinch of salt
  • ½ cup of caster sugar
  • 1 teaspoon of rum or more
  1. Place the chocolate into the top of a double boiler over hot, barely simmering water. Stir frequently until silky smooth.

  2. Remove from the heat and set aside to cool a little.

  3. Combine the boiling water and coffee, and set aside.

  4. Meanwhile, separate the eggs and beat the whites together with the salt until light peaks form. Add ¼ cup of the caster sugar, continue to beat until stiff,

  5. Then, in a different bowl, beat the yolks, together with the remaining ¼ cup of caster sugar until light and fluffy.

  6. Add the chocolate mix to the yolks and stir well to combine. Stir in the coffee, and rum, if using.

  7. Take ¼ of the egg whites and gently mix into the chocolate mix until combined.

  8. Then add the remaining egg whites and gently fold through the chocolate mix until combined.

  9. Spoon into the serving dishes and refrigerate overnight.

  • Serve topped with fresh raspberries or other berries.
  • You can also serve this mousse in a large serving dish and place it on the table with a bowl of fresh berries and a bowl of whipped cream for all to help themselves.
  • Apparently his mousse can also be frozen.


Oranges 1 – A recap!

The oranges are gone, well, with the exception of the few that have been set aside for our breakfast fruit over the next week or so. Overall things went really well, and we have some lovely goodies stashed in the store for future use. We’ve also enjoyed some orange flavoured meals as well.

That being said, the marmalade proved to be my nemisis. The first batch didn’t set and discoloured!  What to do… Add Cointreau to the mix, and lable it as Orange and Cointreau Syrup for use with desserts – I have to say it goes deliciously with date pudding !

So what was the problem?  More pectin you say? That’s what I thought, anyway. So I saved all the pips from the oranges and lemons used in all the other recipes – I had a lovely little pile of them by the time it come to revisit the marmalade. Neither Gary, nor I, could understand what happened to the first batch, it’s never happened before…

With everything prepared, I started again – it was looking beautiful, time to test for set, and again… it just wouldn’t set and turned dark. Fearing it would burn, I took it off the heat and bottled it. The next morning when I checked, it was syrup, nothing like the lovely jelly like consistency of marmalade. By this time I thought I knew what the problem was – while the pot I was using was big enough, it was tall and narrow, not wide and squat.

Not wanting to waste the fruit sugar and time and effort, this time we decided to try and cook it a little more. It just got darker, and again wouldn’t set. Finally, I had to bite the bullet and use commercial pectin (I have plans to make my own in future, but didn’t have time at this point). Set was reached, it doesn’t taste too bad, really, just sweeter than usual and it looks like treacle!  A new wider, shallower, preserving pan style, pot has now been ordered and is on its way. I am hoping that by using it, we will avoid any more marmalade dramas.

So what was cooked? You will have seen some of the goodies in previous posts, but here is the list in full…

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There is one more recipe brewing, but it is going to take another couple of weeks – Collette’s Vin D’Orange. I will put up a post about it when its ready, and let you know what it is like.

Finally given that Jan provided all the oranges for this little marathon, I thought it only propper that I share the recipe for this delicious dessert that she has shared with me – Spiced Oranges & Dates with Greek Yoghurt Cream.

Spiced Oranges & Dates with Greek Yoghurt Cream

This simple little dessert is the perfect way to finish a meal. It can be prepared ahead - adding the Yoghurt Cream and pistachios just before serving.


  • 6 large navel oranges
  • 6 fresh dates, pitted, coarsely chopped
  • 1/2 cup fresh mint leaves, coarsely chopped
  • 1 tbs pure icing sugar
  • 1/2 tsp ground cinnamon
  • 55 g (1/3 cup) pistachio kernels, coarsely chopped

For the Greek Yoghurt Cream

  • 125 ml (1/2 cup) Greek-style yoghurt
  • 125 g light cream cheese
  • 2 tbs honey
  • 1/2 vanilla bean, split lengthways
  • 125 ml (1/2 cup) pouring cream
  • 1 tsp pure icing sugar


  1. To make the yoghurt cream, place the yoghurt, cream cheese and honey in a bowl. Use a small sharp knife to scrape the seeds from the vanilla bean into the bowl. Use an electric beater to beat until combined. Place the cream and icing sugar in a bowl. Use an electric beater to beat until soft peaks form. Fold into yoghurt mixture. Cover with plastic wrap. Place in the fridge for 2 hours to chill.
  2. Cut top and base from each orange. Use a sharp knife to remove skin and white pith. Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove orange segments.
  3. Combine orange, dates and mint in a bowl. Sprinkle with icing sugar and cinnamon. Toss to combine.
  4. Divide fruit among serving plates and serve with pistachios and yoghurt cream.
  5. Garnish with sprigs of mint.


  • My sister Jan passed this recipe to me, she received it from her friend, Mandy, who found it in Australian Good Taste – September 2011, p.80 .
  • Allow 2 hours chilling time.


Until next time…

Bon appétit!



Chocolate Dipped Candied Orange Sticks 

Nana Mac’s Potato and Orange Salad

Orange and Mint Jelly 

Orange Cordial

Spiced Oranges

Spiced Oranges & Dates with Greek Yoghurt Cream 

Sugar Coated Candied Orange Sticks 

Zingy Citrus Mocktail

Candied Orange Sticks

Because we don’t like too much peel in our marmalade, I had a lot of orange peel left over! Not wanting to waste any of it, this is what we ended up with…

Chocolate Dipped Candied Orange Sticks

These little morsels of orange deliciousness can be made from the unused peel of oranges that you have juiced!

Sugar coated candied orange sticks -1

Sugar-Coated Candied Orange Sticks

Candied Orange Sticks

  • Servings: Makes a small jar full - if they last long enough for you to put them in the jar, that is
  • Print

I had a lot of peel left from making orange marmalade, not wanting to waste it, I had a thought that it could be made into candied chocolate orange sticks. When finished, I was told that I hadn't made nearly enough!!


  • 4 oranges
  • Sugar
  • Caster Sugar
  • 50 g good quality, 70% cocoa dark chocolate


  1. Wash the oranges.
  2. Score the peel of the oranges into quarters with a sharp knife. Put all of the oranges in large basin and cover them with boiling water. Allow to stand for 5 minutes, then drain and peel away the skins. Using this method, both the outer peel and the inner white pith will come away from the fruit.
  3. Put the peel into a saucepan and cover with water.
  4. Bring to the boil and then reduce to a simmer and cook for an hour.
  5. Drain the peel and gently scrape out the soft pulp from inside the peel.
  6. Slice the peel into strips .5cm/1/4 inch wide.
  7. Weigh the peel, and then the same weight of sugar.
  8. Put the peel and the sugar into a small pan – the peel and sugar need to be quite snug in the pan.
  9. Add just enough water to cover the peel and then bring to the boil. Immediately reduce the heat to a very gentle simmer and cook until the peel is translucent and has absorbed almost all of the syrup.
  10. Remove the peel from the pan and spread it on a tray lined with baking paper. (If the peel tends to curl, carefully straighten them, place another sheet of baking paper on top and weight down with another tray overnight.)
  11. Leave at room temperature for at least 24 hours to dry out.
  12. Place a little caster sugar into a dish and then, adding a few strips of peel at a time, throughly coat each piece with the caster sugar.
  13. Alternatively, melt the dark chocolate in the microwave or in a double boiler, and coat half of each orange stick with the chocolate and then lay on a tray lined with a new piece of baking paper. Place in the fridge to set.


  • Adapted from a recipe in The Preserving Book, (2010)  L Brown, p156
  • Try using other citrus, lemons, limes, grapefruit…

Until next time…

Bon appétit!

Source: Candied Orange Sticks