This is a healthy and super quick muesli slice. It is super tasty and is a suitable treat for babies too. I made these for my little girls who just devoured them! It is easily changed to suit your tastes and you can mix and match with different dried fruits and small seeds and nuts as you please. You could try raisins, sultanas, slivered almonds or pepita seeds

I made this muesli slice with treacle but it is also great with golden syrup. Note I don't use honey as my babies are under 1 year old. Also the ground linseed is optional. However this is a great source of Omega 3 and is great for breastfeeding mums :)

Muesli Slice
Muesli Slice

Ingredients

  • 140g butter
  • 2 Tbsp Treacle
  • 60g brown sugar
  • 200g rolled oats
  • 75g Self Raising flour
  • 90g dried apricots, (chopped)
  • 60g dried dates, (chopped)
  • 1 Tbsp ground linseed (optional)
  • 30g chopped walnuts
  • 3 Tbsp sesame seeds

Method

  • Preheat oven to 180 degrees celsius and line a rectangular baking tray with baking paper
  • In a microwave safe bowl add butter, treacle and brown sugar. Cover with a paper towel and heat for 1 minute in microwave. Stir and heat for further 30 seconds in microwave. Repeat if required, until all ingredients are combined nicely together
  • In a large mixing bowl add all remaining ingredients and stir together until combined. Add melted butter mixture to this bowl and mix together
  • Press the mixture firmly into the baking tray and cook in the oven for 20-25minutes (until light golden on top)
  • Remove from oven and allow to cool in the tray. When the muesli slice has cooled, cut into squares using a sharp knife and keep in a covered container in the fridge. This will help to keep the slice together in nice squares without crumbling

In an attempt to make something healthy and still have chocolate, these chocolate beetroot walnut brownies are perfect. They are delicious and contain fibre from the beetroots and Omega 3s from the walnuts. I am not sure if you could count this as your one serve of vegetables for the day but it is definitely a good start!

These are delicious still warm from the oven and the beetroot is great in keeping the moisture in the brownie. You can barely notice the beetroot in there which is great for the kids. My little girl doesn't like walnuts so you can omit these or add in an alternative such as some extra white chocolate chips instead.

Chocolate Beetroot Walnut Brownies
Chocolate Beetroot Walnut Brownies

Ingredients

  • 125g butter
  • 200g dark chocolate, chopped
  • 1 tsp vanilla extract
  • 200g brown sugar
  • 4 eggs at room temperature
  • 450g tin baby beetroot
  • 120g plain flour
  • 35g cocoa powder
  • 1/2 tsp baking powder
  • 100g dark chocolate chips
  • 150g chopped walnuts

Method

  • Preheat oven to 160 degrees celsius fan forced
  • Line a slice tray with baking paper
  • Melt butter and chocolate in the microwave in short bursts of 30 seconds, stirring well until mixture is smooth
  • Add brown sugar and vanilla, mix until smooth
  • Add eggs one at a time, mixing each time
  • In a small food processor, add beetroots and process until smooth
  • Add beetroot to chocolate mixture and stir
  • Sift flour, cocoa powder and baking powder and add to mixing bowl
  • Fold flour into chocolate mixture and when smooth add in the chocolate chips and most of the walnuts
  • Pour mixture into slice tray and scatter the remaining chopped walnuts on top
  • Bake around 35-40 minutes until set
  • Cool for 5 minutes and remove from the tin
  • Enjoy and try not to eat it all yourself! These chocolate beetroot walnut brownies are delicious warm or cooled:)

These sure are some delicious viennese shortbread cookies. You can keep these shortbread cookies simple or decorate them for a party with sprinkles. Either dark chocolate or white chocolate are lovely for this shortbread cookie and can be tailored as you like. Here i used blue and white stars with some green sprinkles. Other options could be white chocolate with blue sprinkles, perfect for a frozen party! Unfortunately I only had one left for a photo haha these were so delicious they didn't last long!

Shortbread Cookies
Viennese Shortbread Cookie

Ingredients

  • 250g butter at room temperature
  • 1 tsp vanilla extract
  • 55g caster sugar
  • 35g rice flour
  • 100g dark chocolate
  • 1 tsp vegetable oil

Method

  • Preheat oven to 180 degrees celsius fan forced
  • In a mixing bowl beat butter, sugar and extract until smooth.
  • Sift flours and add to mixing bowl
  • Beat until smooth and can easily be piped. This can take around 3-5 minutes. You will see that the mixture is soft and quite light in colour.
  • Add mixture to a piping bag with a large open star tip. I like to use Wilton Decorating Open Star Icing Tip #4B
  • Pipe shapes approx 6cm long x 3cm wide on trays lined with baking paper. You don't want the shapes to be too long or too narrow otherwise they may break when you try to dip in the chocolate
  • Bake around 12-15 minutes when they should be lightly browned
  • Cool on trays
  • When the cookies are cool, melt the chocolate in a small bowl and mix in the vegetable oil
  • Dip half of each cookie in the chocolate and place back on the tray. Add sprinkles quickly if required as they will set quite fast
  • Enjoy and try not to eat them all yourself!

 

This wholemeal apple slice is so yummy! I used to make this with white flour but in an attempt to be healthier I tried wholemeal flour and it is just as amazing! It is a quick and super easy slice for anyone to make. I use the tin baking apples as I am lazy! However you could easily peel and cut up a few apples instead.

Wholemeal Apple Slice
Wholemeal Apple Slice

Ingredients

  • 150g unsalted butter at room temperature
  • 250g caster sugar
  • 2 large eggs at room temperature
  • 250g Wholemeal Self Raising Flour, sifted (note I still use the extra husk that won't sift through)
  • 170ml (2/3 cup) buttermilk (see below for alternative)
  • 1 tsp vanilla extract
  • 400g tinned baking apple
  • icing sugar (to dust)

Method

  • Make the buttermilk (if required) - To do this simply measure out the milk and add 1 Tbsp lemon juice, stir to combine and leave to curdle while you get the other ingredients ready
  • Preheat the oven to 180 degC fan forced
  • Line a slice tin with baking paper
  • Beat the butter and sugar until light and creamy
  • Add eggs one at a time, beating well after each addition
  • Add half the flour and half the buttermilk in alternate batches, mixing after each addition
  • Mix until smooth, then add the vanilla extract and beat until combined
  • Spread a thin layer on the base of the tin. (Just under half of the mixture will do)
  • Place the apples on top taking care not to overlap and to make sure the apples go all the way to the edges
  • Bake in the middle of the oven for 35-40 minutes until golden and a skewer comes out clean. Note can add some alfoil on the top of the slice if it is getting too dark on top
  • Leave in the tin for 30 minutes, then on to a wire rack to cool completely
  • Sift some icing sugar on top, cut into slices and serve. Enjoy! and try not to eat it all yourself haha :)

These white choc cranberry cookies are so yummy! The cranberry gives a nice alternative to the sweet white chocolate. The cookies are moist, chewy and just gorgeous!

White choc cranberry cookies
White choc cranberry cookies

This recipe for white choc cranberry cookies is adapted from my M&M Cookies and is very easy to modify. Just add whichever flavours you like :)

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
  • 100g white chocolate, chopped
  • 75g dried cranberries
  • 25g pepita and sunflower seeds

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 chopped white chocolate, cranberries and seeds 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!

My favourite lemon slice ever is this lemon weetbix slice! I love lemons! They are just so gorgeous and tangy they make a great addition to anything sweet. The tart flavour balance out the sugars so beautifully :)

This lemon weetbix slice also has a great crunch to it from the weetbix. However the addition of the pepita and sunflower seeds makes this even better! I also added a few chia seeds for some extra nutrition. This is optional but is great way to add some more omega 3s to your diet. See here for more info

Lemon weetbix slice
Lemon weetbix slice

Ingredients

Slice

  • 5 Weetbix (around 75g)
  • 200g Self Raising flour
  • 150g Brown sugar
  • 70g shredded coconut
  • 1 Tbsp white chia seeds
  • 3 Tbsp pepita and sunflower seeds (around 45g)
  • 180g butter
  • 1 Tbsp lemon juice

Topping

  • 200g icing sugar
  • 1 Lemon

Method

  1. Preheat oven to 170 DegC fan forced
  2. Line a slice tin with baking paper
  3. In a mixing bowl, crush the weetbix into small flakes
  4. Add flour, sugar, coconut, chia seeds, pepita and sunflower seeds
  5. Melt the butter in a separate bowl
  6. Add 1 Tbsp lemon juice to the butter and mix
  7. Add the butter to the dry ingredients and mix together
  8. Press the mixture into the slice tin with the back of a spoon
  9. Bake in the oven for 15 minutes
  10. Remove from the oven and allow to cool for half an hour prior to icing
  11. For the icing, sift the icing sugar into a bowl
  12. Add the zest of the lemon and the remaining juice and mix together until a nice runny consistency where it's not too thin but can easily drizzle over the top of the slice
  13. Spread out the icing on top of the slice and put in the fridge to cool before cutting into squares to serve
  14. Note keep this slice in the fridge until serving, as if it is left out it can become a bit crumbly. Enjoy!

This weetbix chocolate slice is a super quick slice that has a beautiful texture. I just love the crunch of the weetbix through it. It is so healthy you could almost have it for breakfast haha. Just joking!

The kids will love this and so will the adults. The chocolate flavour is beautiful and it's not too sweet. Enjoy!

Weetbix Chocolate Slice
Weetbix Chocolate Slice

Ingredients

Slice

  • 250g unsalted butter
  • 6 weetbix
  • 325g self raising flour
  • 110g brown sugar
  • 25g cocoa powder

Topping

  • 100g icing sugar
  • 7g cocoa powder (1 Tbsp)
  • 2 Tbsp boiling water
  • Moist coconut flakes (as required)

Method

  • Preheat oven to 180 degC fan forced
  • Line a slice tray with baking paper
  • Melt butter in the microwave
  • In a mixing bowl crush the weetbix into small pieces
  • Add flour, brown sugar and sifted cocoa powder
  • Mix the dry ingredients together
  • Add the butter to the dry ingredients and mix until it comes together
  • Press the mixture into the slice tray using the back of a spoon to press down
  • Bake in the oven for 25 minutes
  • Allow the slice to cool in the tin. If there is enough time!
  • Make the topping by mixing all ingredients together and spread on top of the slice
  • Scatter the coconut flakes on top
  • Put the slice in the fridge and allow the icing to set before cutting into slices
  • Note keep this slice in the fridge to stop it getting crumbly

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 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!