Chocolate Zucchini Muffins

1¼ cups flour
¼ cup cocoa powder
¼ cup sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup grated zucchini, squeezed very dry and packed tightly (measure after grating and squeezing)
1 cup milk
2 eggs (lightly beaten)
¼ cup butter (melted, or use canola oil)
2 tsp vanilla extract
½ cup chocolate chips (or 1 cup blueberries)

Preheat oven to 180C. Coat a standard size muffin pan with nonstick spray. In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt. Grate the zucchini with a box grater and squeeze as much liquid out as you can. Measure out 1 cup after this process. To a medium bowl, add the squeezed zucchini, milk, eggs, butter, and vanilla. Whisk to combine. Gently stir in the flour mixture. Gently stir in the chocolate chips (or blueberries). Divide batter among the prepared muffin pan, using a heaping ¼ cup in each. Bake for 16-18 mins, or until a cake tester inserted into the center of each muffin comes out clean. Let cool for a minute or so in the pan, then transfer to a wire rack to cool to room temperature. Serve muffins slightly warmed or at room temperature.

Via Yummy Toddler Food 

Jelly Slice

250g plain sweet biscuits (Marie biscuits)
175g butter, melted
Pinch of Cinnamon
395g can Sweetened Condensed Milk
1/2 cup (125ml) strained lemon juice
3/4 cup (180ml) boiling water
2 tsp gelatine powder
85g Raspberry jelly crystals 

Grease and line the base and sides of a 20cm x 30cm slice pan, extending paper 2cm above the sides of the pan.  Process biscuits in a food processor to fine crumbs. Add butter and cinnamon and process again. Press biscuit mixture into the base of prepared pan. Chill for 30mins or until firm. 

Combine condensed milk with lemon juice in medium bowl. Combine boiling water and gelatine in a small jug. Stir until completely dissolved, then stir into condensed milk mixture. Pour over biscuit base and return to the refrigerator for 1hr or until set. 

Meanwhile, prepare jelly according to packet instructions, using 100ml less cold water than directed. Allow to come to room temperature. Pour jelly mixture over set milk filling. Chill for a further 1hr or until jelly is set.

Via Taste.com

Marshmallow Slice

 

3 weetbix, crushed (or 50 grams of another similar wheat-based cereal)
½ cup brown sugar
190 grams butter
1 cup SR flour, sifted (130 grams)
¾ cup desiccated coconut (60 grams)
1 cup sugar (caster or white)
1 cup water
1 Tbs gelatine
2-3 drops pink food colouring (optional)
2-3 tablespoons sprinkles or flaked coconut (optional)

BasePre-heat oven to 180. Grease a slice tin and line with baking paper, leaving excess on the sides to lift out slice once cooked. Crush weetbix into a bowl. Add remaining dry ingredients to bowl and stir to combine. Melt butter and add to dry ingredients. Mix well. Press mixture into slice tin. Cook for 15mins. Allow to cool before adding marshmallow topping.   Marshmallow toppingPlace water, sugar and gelatine into a saucepan. Place on low heat and stir to dissolve sugar and gelatine. Bring to the boil and boil for 5mins. (You should only need very low heat to boil) Let cool for half an hour before beating (starting on low speed and moving to high speed) for about 5 minutes or until mixture is light and fluffy. Add food colouring if you are opting to colour the marshmallow layer and mix again until colour is even throughout mixture. Pour onto top of cooled base and use a plastic spatula to spread out evenly. Add sprinkles or flaked coconut to top of marshmallow. Allow to set in the fridge for about 2hrs. Lift slice from tray using the overhanging paper. Cut slice into squares using a sharp knife. Store slice in an airtight container in the fridge.

 Via