These carrot cake cookies are gorgeous! Beautiful and soft like a cake, yet hold up beautifully in a cookie. The kids and adults alike will love these. You could even top these carrot cake cookies with a drizzle of cream cheese icing to make it even more delicious. However they are lovely on their own. Makes around 35 cookies

Carrot Cake Cookies

Ingredients

  • 115g softened butter
  • 150g caster sugar
  • 150g brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 Tbsp vanilla extract
  • 200g plain flour
  • 125g wholemeal plain flour
  • 1 Tbsp cinnamon
  • 1 tsp baking soda
  • 100g grated carrot
  • 70g rolled oats
  • 100g sultanas
  • 35g moist coconut flakes

Method

  • Preheat oven to 180 degC fan forced
  • Beat sugars and butter in a mixing bowl until combined and softened
  • Beat in eggs one at a time until just combined
  • Add milk and vanilla and beat mixture until just combined
  • To a separate bowl sift flours, baking soda and cinnamon
  • Add carrot to the flour and mix together until carrot is coated in flour
  • Add the dry mixture to the mixing bowl and mix until just combined
  • Add sultanas, oats and coconut flakes and mix for a few seconds until just combined
  • Use a small ice cream scoop like the one here to drop tablespoons of the mix onto trays lined with baking paper
  • Bake in the oven for 10-12 minutes until cookies are golden and cooked through. They will continue to cook on the tray and will harden up slightly
  • After 5-10 minutes place on wire racks to cool completely. Enjoy!

This creme de menthe cheesecake is my favourite cheesecake of all time! I love the beautiful minty aroma, and the gorgeously soft cheesecake. But also i love the buttery and chocolatey base. Delicious!

I love the way it is so quick and easy to prepare. No bake cheesecakes such as this Creme de Menthe cheesecake are definitely the way to go. They seem so much lighter and not as heavy to eat! I love the chocolate grated through this cheesecake as well. Makes it almost seem like you are eating a bowl of choc mint icecream.

Serves 8-10 generous pieces.

Creme de menthe cheesecake
Creme de menthe cheesecake

Ingredients

  • 200g Chocolate biscuits or cookies (such as Arnotts Choc Ripple for example)
  • 100g butter (melted)
  • 500g cream cheese (softened)
  • 100g caster sugar
  • 300ml carton cream
  • 60g grated dark chocolate
  • 1/4 cup Creme de Menthe (72g)
  • 1 Tbsp gelatine
  • 2 Tbsp boiling water

Method

  • Line a springform tin with baking paper. (I used a 19cm diameter tin)
  • Break up biscuits into crumbs. I use my Kenwood Triblade Mixer with the bowl attachment to blitz the biscuits. This mixer has so many different attachments it's great! I use the whisk attachment later on to whisk the cream :)
  • Melt butter in the microwave for a minute
  • When melted add biscuits to the butter and combine
  • Press the mixture into the tin gently using the back of the spoon to press down
  • Place in the fridge to cool
  • Meanwhile, beat the softened cream cheese and caster sugar using a paddle beater in your mixer, until combined and smooth
  • To a small bowl add the boiling water and sprinkle over the gelatine
  • Mix the gelatine into the boiling water and ensure there are no lumps. Either use a whisk or the back of the spoon to get out all those little lumpy bits
  • Add the gelatine mixture and creme de menthe to the mixer and beat until combined and the mixture is smooth
  • Whisk your cream in a separate bowl and then add this along with the grated dark chocolate to the other ingredients in the mixer bowl. Fold these ingredients in. Do not use the mixer!
  • Add the cream cheese mixture to the tin, on top of the biscuit base
  • Place back in the fridge to cool, until set. This takes a couple of hours
  • Decorate or serve with some additional whipped cream if you like. Although it is gorgeous as it is! Enjoy!

This is a quick and easy recipe for cheese scones. Perfect for a savoury morning tea, I have made these cheese scones so many times now, with a few variations. I love the warm melting cheese and soft fluffy taste of the scones which are beautiful when they are still warm. These are easy to adapt as you like. Simply use a different cheese or add more paprika or other spices or herbs that you like. Spring onions are great too, to give it a nice fresh zingy taste. When serving you can eat them plain or even add some butter mmm melting butter :)

IMG_0978

Ingredients

  • 225g Self Raising flour
  • 100g cold butter, chopped into smallish cubes
  • 1/2 tsp Hungarian sweet paprika
  • 200g tasty cheddar cheese grated
  • 1 large egg
  • 4 Tbsp greek or natural yoghurt
  • 1 Tbsp milk as required

Method

  • Preheat oven to 200 DegC fan forced
  • Add butter, flour and paprika to mixer bowl
  • Beat using a flat beater attachment until the mixture appears like breadcrumbs
  • Add 150g of the cheese and mix in for 20-30 seconds
  • Add the egg and yoghurt and mix until just combined
  • If the mixture appears too dry add 1 Tbsp of milk and mix until just combined. Do not overmix!
  • Add a small amount of additional flour to a board
  • Lightly knead into a flat disc on the floured board, keeping the dough around 1 inch high
  • Using a small round cutter cut out the scones and put them on a tray lined with baking paper. I have this set of round cutters so I can easily choose a small or large circle, depending on the occasion. Keep the scones close together
  • Sprinkle the remaining grated cheese over the scones
  • Bake in the oven for around 20 minutes until they are golden brown. I also check the bases of the scones. They should also be nice and golden
  • Add the scones to a clean tea towel to keep them nice and warm until ready to serve!

Yesterday was Australia day so I wanted to make something to celebrate! These lamington butterfly cupcakes are a great alternative to making full size lamingtons. They are quick, easy and don't involve the mess that comes with making the full size lamingtons. Yet they still have the same beautiful flavours of chocolate and coconut with a soft cake centre. Plus the kids love cupcakes any day and my husband loves butterfly cupcakes so it's a win win.

I made a vanilla cupcake for the base. Then you simply dip the cupcake in chocolate icing and then dessicated coconut. They are great even without the cream. Also for an alternative twist you can also add some jam too! These are quick to make with the cream making them even more delicious to eat. They make a lovely morning tea :) Happy Australia Day 2016!

Makes 12 cupcakes

Lamington Butterfly Cupcakes
Lamington Butterfly Cupcakes

Ingredients

Cupcake

  • 100g butter (softened)
  • 200g caster sugar
  • 2 large eggs (at room temperature)
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup milk

Topping

  • 130g icing sugar
  • 1 Tbsp cocoa
  • 70g dessicated coconut
  • 3 Tbsp hot water

Method

Cupcakes

  • Preheat the oven to 170 degC fan forced and line 12 muffin tins with baking cases.
  • Sift flour and baking powder into a bowl
  • Cream butter in a mixing bowl with a paddle for 1-2 minutes
  • Add sugar in a couple of batches and beat until sugar is mostly dissolved and the mixture has become pale
  • Add eggs one at a time, beating until just combined each time
  • Scrape the bowl to ensure even mixing of ingredients as required
  • Add vanilla extract and beat until just combined
  • Add half the flour mixture to the mixing bowl and beat until just combined
  • Add the milk and beat until just combined
  • Add the remaining flour mixture and beat until just combined. Do not overbeat as this will toughen up the mixture
  • Divide the mixture into the cupcake cases. I use an Icecream Scoop which makes it super easy!
  • Bake in the oven for 18-20 minutes until a tester comes out clean
  • Remove from tins and allow cupcakes to cool completely on a wire rack

Topping

  • To a small wide bowl add the dessicated coconut
  • To another small bowl add the icing sugar, coconut and 3 Tbsp of water
  • Mix the chocolate icing ingredients together until smooth and quite runny. Although not too runny that it doesn't stick to the cakes
  • Dip the cooled cakes into the chocolate icing and then the coconut
  • Allow the cakes to set for half an hour or so
  • You can whip your cream in the meantime and have a cup of tea :)
  • When ready to serve cut out the centre of the cakes. These will be cut in half and will form the butterfly wings
  • Add cream to the centre of the cakes and then top with the butterfly wings
  • Serve straight away :) Enjoy!

Sunday morning and it's pancake time! These apple cinnamon pancakes are quick and easy to make. Simply grate an apple and use a basic pancake mix and you have a delicious way to start the morning. The kids love eating anything with their hands and this is a nice way to add some more fruit to their diets. My daughter loves her sprinkles so a few sprinkles made their way into a batch. Next time I might try using wholemeal flour instead of white to make it more healthy. Or even add some chia seeds to add some extra protein. Either way it's easy to modify this as you like. We like eating these plain but if you like it's also gorgeous with maple syrup or your child's favourite jam! Enjoy!

Apple and Cinnamon Pancakes
Apple and Cinnamon pancakes

 

Ingredients

  • 2 medium granny smith apples (approx 180g when grated)
  • 250g self raising flour
  • 1/4 tsp bicarbonate of soda
  • 2 Tbsp raw sugar
  • 1/2 tsp cinnamon ground
  • 1 egg
  • 1 cup milk
  • 2 tsp vanilla extract

Method

  • Grate apples
  • Place flour, bicarb, sugar and cinnamon in a bowl, whisk to combine.
  • Add the grated apples, mix to combine and make a well in the centre
  • In a separate bowl add milk, egg, vanilla and whisk to combine
  • Add the wet ingredients to the flour mixture and mix until just combined. Do not overmix. The batter will be lumpy
  • Preheat a frying pan to medium/low heat and add a dollop of butter
  • Swirl butter in pan until melted and then add scoops of the batter to the pan. I use a small icecream scoop to stop it getting too messy!
  • When the pancakes have a few bubbles on top, flip over and press down a little to ensure they cook through evenly. It is a delicate balance as you don't want them too high as they won't cook through the middle, especially if you have the heat on too high
  • Serve warm or allow to cool as you please. Enjoy :)

 

So as per usual I had some bananas getting a bit too ripe. Rather than make a cake or muffin I was thinking something the kids could eat for breakfast and which could make for a good snack for morning tea. So I decided on banana pancakes. To get my daughter to eat them I even added some sprinkles in to a few batches! Alternatively I added a sprinkle of cinnamon to some others :)

Banana Sprinkle Pancakes
Yummy banana pancakes


Ingredients

  • 250g Self Raising flour
  • 1/4 tsp bicarbonate of soda
  • 2 Tablespoons of raw sugar
  • 3 ripe bananas (around 190g when mashed)
  • 1 egg
  • 1 1/2 cups milk
  • 2 tsp vanilla extract

Method

  • Add flour, bicarb and sugar to a bowl and whisk together.
  • Make a well in the centre.
  • In a separate bowl, whisk the egg, milk, mashed banana and vanilla extract together.
  • Add wet ingredients to the bowl with dry ingredients and mix until just combined. It will be lumpy so do NOT overmix
  • Add butter to a pan preheated to medium heat and gently swirl around pan.
  • Add scoops of mix to the pan (I use a small icecream scoop to stop it getting messy!)
  • At this point I add some sprinkles or a tiny bit of cinnamon (optional)

    Cooking Sprinkle Pancakes
    Sprinkles on banana pancakes
  • Flip pancakes when the bubbles appear and cook other side until golden brown.
  • Serve warm or allow to cool as you please :)

So I needed something reasonably healthy and that the kids can eat at the beach this morning, breakfast muffins. I had run out of blueberries so decided to create something a bit different. They are super yummy and moist and very easy to make! I like to mix it up and make some normal muffin size and some mini muffins. This made 14 normal muffins and 24 mini muffins.

Breakfast Muffins
Pear, Raspberry and Oat Muffins


Ingredients

  • 2 medium pears (around 220g when chopped into little cubes)
  • 160g frozen raspberries
  • 400g Greek Yoghurt
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 60g rolled oats
  • 150g plain wholemeal flour
  • 150g plain flour
  • 3 tsp baking powder
  • 120g raw caster sugar
  • 40g white chia seeds

Method

  • Preheat oven to 180 degC fan forced
  • Line muffin tins with paper cases and/or spray with olive oil spray
  • Put the oats, flours, baking powder, sugar and chia seeds in a mixing bowl
  • Mix dry ingredients to combine and make a well in the centre
  • In a separate bowl whisk together eggs, yoghurt, milk and olive oil
  • Add the egg mixture to the dry ingredients and fold together until just combined
  • Add the pears and raspberries and fold until just mixed together
  • Using an icecream scoop, scoop out the mixture into the tins
  • Bake in the oven for 20 minutes, until browned lightly on top and a tester comes out clean
  • Leave to cool in the tin for 5 minutes before turning out.

These M&M Cookies are so yummy! I had some red and green M&Ms which I needed to use up! before I ate them all that is! I was interested in making a choc chip cookie but why not make it with M&Ms instead? They give it a beautiful crunch inside the soft and chewy cookie.

M&M Cookies
M&M Cookies

 

Ingredients

  • 150g butter
  • 250g plain flour
  • 1/2 teaspoon baking soda
  • 100g caster sugar
  • 130g brown sugar
  • 2 eggs (I used XL)
  • 2 teaspoons vanilla extract
  • 200g M&Ms

Method

  • Preheat oven to 190 DegC fan forced
  • Melt butter and let it cool. In the meantime get your other ingredients ready.
  • Line 2 pans with baking paper
  • In a bowl mix together plain flour and baking soda.
  • In the stand mixer bowl, add caster sugar, brown sugar, vanilla and cooled butter.
  • Beat on speed 2 for a couple of minutes until well combined.
  • Add egg and egg yolk to the mixer bowl and mix until combined.
  • Add flour mixture to the mixer bowl and continue mixing until combined.
  • Add M&Ms to the mixture and mix until combined.
  • Shape heaped tablespoons of the mixture into balls and place on the pans, allowing room for some spreading.
  • Bake for 9 minutes, until edges are light golden. Note cookies will continue to bake as they cool, so don't leave them in too long! I think it's nice to have a few that are softer and a few that are crispy .

This is just a simple how to, on how to stabilise a fondant cake with 2 or more layers

  • Use a spike to measure the height on the cake (including fondant)
  • Then cut 4 dowels to that same height (No spike used - the spike is used to pierce the cake only) Note use 4 dowels in a 9 inch cake.

Here is a super simple recipe for flatbreads. Quick and easy!

Ingredients

  • 1 cup yoghurt
  • 2 cups SR flour

Method

  • Mix ingredients in a mixer with dough hook
  • Roll out and cut in circles
  • Fry in a very hot pan with NO oil