4 cups rice bubbles
1 cup chopped peanuts
1/2 cup brown sugar, firmly packed
1/2 cup honey
1/2 cup peanut butter
approx 500g milk chocolate

1. Place honey, peanut butter and brown sugar in a saucepan on medium heat and stir until melted.
2. Mix with rice bubbles and peanuts.
3. Press into a lamington pan.
4. Melt milk chocolate (microwave in a bowl on 30 second increments, stirring each time) and pour over.
5. Refrigerate to set.

Makes 24 cupcakes
2 cups plain flour
1/4 cup cocoa powder
1 tsp bicarbonate of soda
1 1/2 cups caster sugar
 1 cup buttermilk
200g unsalted butter, melted
2 eggs, lightly whisked
1 tbs white vinegar
1 tsp vanilla extract
red food colouring to suit
2 x 250g pkts cream cheese, at room temperature
2 cups pure icing sugar
120g butter, extra, softened
1 tsp vanilla essence, extra 

1. Preheat oven to 180°C. Line twenty four muffin pans with paper cases.
2. Sift flour, cocoa powder and bicarb soda into a bowl. Stir through the sugar.
3. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
 4. Divide the mixture among the lined pans. Bake for 20-25 minutes or until cupcakes bounce back when pressed in the centre. Transfer to a wire rack to cool completely.
5. Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread or pipe over cupcakes.

Makes about 1 litre
170g liquorice, chopped into small bits
2 egg yolks
75g castor sugar, sifted
120ml cream
1 ½ cups milk
Black food colouring to suit

1. Whip cream and put in the fridge until needed.
2. Add a few cups of ice to a large bowl, set a smaller bowl in the large bowl, set a fine strainer on top and set aside.
3.. Put milk and liquorice in a saucepan and heat on med-low temp stirring until it starts to melt. The liquorice won't melt fully and some chunks will remain.
4. Using beater attachment on a mixer, beat yolks and sugar together until thick and creamy.
5. Slowly add liquorice mixture and beat until combined. 
6. Pour back into saucepan and cook over a gentle heat until the mixture coats the back of a spoon.
7. Add just enough water to the large bowl of ice so that the cold water rises up to level with the mixture. Be really careful here you don't drop any water into the mixture!
8. Stir occassionally until cool, then remove from ice bath and cover with plastic wrap. Refrigerate for several hours.
9. Add whipped cream and liquorice mixture to electric mixer and mix at highest speed with whisk attachment.
10. Pour into a freezer-suitable container and freeze overnight.
Enjoy!

Cake
250g butter, chopped and softened
200g dark eating chocolate, chopped
1 1/3 cups milk
2 cups caster sugar, sifted
1 teaspoon vanilla extract
1 1/2 cups plain flour, sifted
1/4 cup self raising flour, sifted
1/4 cup cocoa, sifted
2 eggs, room temperature

Ganache
2/3 cup cream
250g dark eating chocolate
150g milk eating chocolate

Cake
1. Preheat oven to 170 degrees. Grease deep 22cm round cake pan; line base with baking paper.
2. Combine butter, chocolate, milk, sugar and vanilla in medium saucepan, stir over low heat until mixture is smooth.
3. Cool mixture until barely warm, whisk in sifted dry ingredients and eggs.
4. Pour mixture into pan and bake for about 1 1/2 hours.
5. Stand cake for 20 minutes in pan. Turn onto wire rack.

Ganache
1. Place cream and chocolate in a saucepan on low heat and stir until chocolate has melted.
2. Remove ganache from heat and allow to cool for about 15 minutes. Stir until smooth then pour over cake. Refrigerate.

Store in fridge; remove an hour before serving to soften.

Source: http://today.ninemsn.com.au/foodandwine/636162/mississippi-mud-cake

Yields 15 slices
Prep time - 20 minutes
Refrigeration - 3 hours+

350g Oreo cookies
80g butter, melted
375g Philly Cream Cheese block, softened
1/2 cup caster sugar
1 teaspoon vanilla
1 cup cream
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
200g white chocolate, melted, cooled slightly
strawberries, for decoration
extra Oreo cookies, broken, for decoration

1. Place 250g of the Oreo biscuits into a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a greased and lined 18cm x 28cm slice pan and chill.
2. Beat the Philly, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine and white chocolate.
3. Roughly chop the remaining cookies and stir through the filling, then pour over the Oreo cookie base. Refrigerate 3 hours or until set. Cut into triangles and decorate with strawberries and extra cookies. Serve immediately.

Source: Simply Heaven Volume 1 - 75 Philadelphia Cream Cheese Recipes

Yields 12
125g PHILADELPHIA Block Cream Cheese, softened
80g butter, melted
1 1/2 cups pure icing sugar, sifted
6 egg whites, lightly whisked
1 1/4 cup almond meal
1/2 cup plain flour, sifted with
1/2 teaspoon baking powder
12 strawberries, thinly sliced

1. Beat together the Philly, butter and icing sugar until combined. Add the egg whites, almond meal, flour and baking powder and beat until smooth.
2. Spoon the mixture into 12 greased and base lined friand pans (Note: I don't have a friand pan; I just used a greased muffin pan and it was fine. But if anyone knows where I can buy a decently priced friand pan let me know!) Top with strawberry slices and bake in a moderate oven 180 degrees for 20-25 minutes or until cooked and golden. Allow to stand in pans for 5 minutes before turning out onto a wire rack. Serve warm or cold.

Friands can be stored in an airtight container, either in the fridge or at room temperature.

Source: Simply Heaven - Philadelphia cookbook

6 egg yolks
1 cup milk
1 1/2 cup Nutella (at room temperature)
pinch salt
2 cups cream

Heat cream until right before it comes to the boil (it will bubble along the edges). While this is heating, whisk together yolks, milk, 1 cup of Nutella and salt. Set aside.
Add a few cups of ice to a large bowl, set a smaller bowl in the large bowl, set a fine strainer on top and set aside.
When cream is heated, remove from heat and slowly whisk hot cream into the Nutella mixture. Pour mix back into the saucepan and stir continuously on medium heat until it thickens slightly. Turn off heat.
Pour custard through strainer into the small bowl. Add just enough water to the large bowl of ice so that the cold water rises up to level with the custard. Be really careful here you don't drop any water into the custard!
Stir occassionally until cool, then remove from ice bath and cover with plastic wrap. Refrigerate for several hours.
Mix ice cream in mixer on highest speed with whisk attachment.
Fill container with half of the ice cream. Drizzle 1/4 of a cup of Nutella over the surface. With a fork, swirl through the ice cream. Repeat with the rest of the ice cream and Nutella.
Freeze for a few hours or overnight.

1 packet Tim Tams
250g packet Philadelphia Cream Cheese, softened
375g packet chocolate bits, for coating

1. Crush the Tim Tams; I pop them in the blender but you could also hand crush or use a mixer.
2. Mix the crushed Tim Tams and the softened philly in your mixer for a few minutes, until mixed well.
3. Roll mixture into balls. Freeze.
4. Melt the chocolate bits in the microwave at 30 second intervals, stirring thoroughly between. Once fully melted, allow to cool.
5. Once chocolate is cool, remove balls from the freezer.  Pour some melted chocolate in a mug, skewer the balls and dip them in the chocolate to coat.
6. Refrigerate until chocolate is set.

Yields: about 15-20 balls

Source: Facebook

Bottom Layer
133g milk chocolate, broken
25g unsalted butter, softened
133g sweetened condensed milk

Middle Layer
133g white chocolate, broken
25g unsalted, softened
133g sweetened condensed milk

Top Layer
133g milk chocolate, broken
25g unsalted butter, softened
133g sweetened condensed milk

1. Line a 5cm-deep, 8cm x 26cm bar pan with baking paper.
2. Set up three saucepans with the ingredients for the three layers on low heat. Stir  continuously until chocolate has melted and mixture is smooth.
3. Pour the bottom layer into the pan and let sit for a minute or two.
4. Pour the middle layer into the pan and let sit for a minute or two.
5. Pour the top layer into the pan. Take a knife and very gently swirl mixture around to create marbled effect.
6. Refrigerate for 3 hours or until set. Cut into squares. Serve.

Mixture can be stored covered in the fridge for up to 1 week.

Source: Adapted from http://www.taste.com.au/recipes/20574/irish+cream+fudge

170 grams milk chocolate
1/2 cup cream
1 tablespoon unsalted butter
2 teaspoons vanilla extract

For the ganache, place the chocolate in a stainless steel bowl. Heat the cream and butter in a saucepan until just boiling, then pour over the chocolate. (Note: Don't take the cream off the stove too early - make sure it definitely is boiling or the chocolate won't melt.) Whisk until smooth. Add the vanilla extract. Let stand until cool but still smooth and glossy.


Source:
http://www.whatmegansmaking.com/2010/06/homemade-hostess-cupcakes.html