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RECIPE: Christmas Caprese Bites

These tasty little bites sum up Summer and are perfectly colour coordinated for Christmas.  These work well as a platter to take to your celebrations and are delicious lunchbox treats for when you’re in a Christmas inspired, energetic lunch box making mood.

Ingredients:

  • Grape or cherry tomatoes, washed
  • Cherry bocconcini
  • Basil leaves, washed
  • Cracked Pepper
  • Toothpicks

Method:

  1. Cut the tomatoes and bocconcini in half.  Cut the basil leaves into small pieces or better still start off using the smaller leaves.
  2. Grab a toothpick and stack a tomato, bocconcini, and basil.
  3. Pack them in the lunchbox or serve them on a platter.  Sprinkle with cracked pepper and keep in the fridge until needed.Drizzle with olive oil and balsamic vinegar before serving.

You can also drizzle with olive oil and balsamic vinegar before serving if you like.

Natalie

Recipe: Christmas Toffee Crack

This easy to make and fast to disappear is a winner. You can make a batch to share at the next Christmas function or bundle it up and give them away as gifts. This is an easy recipe which the kids can help out with.

Ingredients:

  • 1 Packet of Saladas, you will use about ¾ of a packet.
  • 180g salted butter, cubed
  • 1 cup light brown sugar (tightly packed)
  • 2 cups of chocolate chips
  • Sprinkles to decorate or you can use nuts or slivered almonds

Method:

  1. Preheat the oven to 190C. Line a large baking tray, I use the griller tray, with alfoil. Spray the foil with cooking spray and then line the pan with the saladas.
  2. Place the butter and sugar into a medium sized saucepan over a low to medium heat. Stir until the butter has melted.
  3. Bring to the boil for 3 minutes, stirring constantly.
  4. Once the mixture is nice and bubbly and has changed to a more caramel colour, remove pan from the stove and pour evenly over the saladas.
  5. Spread the mixture with a knife but it doesn’t have to be perfect. Move quickly before the toffee hardens.
  6. Place tray in the oven and bake for 7-9 minutes. The mixture will spread evenly over the saladas as it bakes.
  7. Remove from the oven. Place choc chips on top and allow to melt. Gently spread the chocolate with a knife.
  8. Sprinkle your decorations on top and place into the freezer for 15 minutes.
  9. Once the chocolate has set. Break pieces off the foil and place into an airtight container. If it isn’t eaten quickly, it should last for 1-2 weeks.

Happy Baking!

RECIPE: No Bake Caramilk Slice

This slice is far too easy! It’s easy to make and easy to eat so be warned and share with a friend, make for a crowd or whack it in the freezer to enjoy over a few weeks with the family.

This recipe came from Just a Mum, who has some fabulous recipes and this one is no exception. Give it a try before the Caramilk disappears again.

Ingredients:

  • 250g packet of Arrowroot biscuits
  • 3/4 cup Desiccated Coconut
  • 1/2 cup Walnuts
  • 2 blocks Caramilk, 155g for the base and the rest for the topping
  • 100g Butter Cubed
  • 395g can Sweetened Condensed Milk
  • 1 teaspoon Vegetable Oil

Method:

  1. Prepare a 25cm square slice dish or baking tin with greaseproof paper (I always give my tin a quick spray with cooking oil then line with paper so it sticks nicely) and set aside.
  2. Using a food processor roughly crush the biscuits (or pop them in a ziplock bag and bash them a bit with a rolling pin) to a fine crumb. Chop the walnuts in the food processor until coarsely chopped.
  3. In a large saucepan slowly melt together the chocolate, butter and condensed milk, stirring often to ensure it does not catch until butter completely melted and ingredients blended together.
  4. Allow the mixture to cool slightly, then add to this the crushed biscuits, coconut, walnuts and mix thoroughly.
  5. Pour mixture into the prepared pan and using the back of a large spoon spread it around and flatten mixture until it is completely smooth and packed tight. Put the biscuit base in the fridge to cool for 30 minutes while you prepare the topping.
  6. Place the chocolate in a medium sized microwave proof bowl
    Heat for 30 second bursts, stirring in between until the chocolate is completely melted and smooth.
  7. Add the oil to the chocolate and combine well then pour over the cooled biscuit base. (The Oil is to prevent the topping from cracking!)
    Place back in the fridge for a minimum of 30 minutes to set completely, ideally 4 hours.
  8. Bring to room temperature and then cut into small pieces and enjoy!

Happy Baking!

Natalie

RECIPE: Caramilk Blondies

We missed out on Caramilk in the last frenzy so when we saw it reappear we had to snaffle a few blocks to taste and bake with. We loved these blondies which were tasty with a cuppa in the afternoon.

Caramilk Blondies Recipe
Caramilk Blondies

Ingredients:

  • 2 Blocks Caramilk, all chopped
  • 125g butter, softened
  • 2 eggs
  • 1/3 cup white sugar
  • 1 tablespoon vanilla essence
  • 1 & 1/4 cups plain flour
  • 3/4 teaspoon salt

Method:

  1. Preheat the oven to 180C and grease a 20cm square baking tin.
  2. Put 225g of Caramilk and butter in a microwave proof bowl and melt in 30 sec increments. Stir occasionally until smooth. Set aside to cool.
  3. In a large bowl, using an electric beater beat the eggs until foamy. Gradually add the sugar and vanilla. Drizzle in the melted Caramilk and butter.
  4. Combine the flour, salt and fold into the mixture until combined.
  5. Fold in the remaining Caramilk chips.
  6. Spread into the pan and bake for 25 minutes or until a skewer inserted in the middle comes out clean. Cool in the pan on a wire rack before cutting and enjoying.

Happy Baking!

Natalie

RECIPE: Beef and Barley Soup

The weather has changed and winter is well and truly here!  If you’re after a heartwarming soup to warm you up on the sidelines this weekend or after a wholesome delicious dinner then this classic soup is just for you.  Pop it in the slow cooker and enjoy it this weekend.

Soup Recipes

Beef & Barley Soup

Ingredients:

  • 1 kilo Beef chuck steak cubed
  • Plain flour for dusting
  • small tin of diced tomatoes
  • 1 leek thinly sliced
  • 4 sticks of celery, diced
  • 3 cloves of garlic, crushed
  • 4-5 medium carrots, cut into chunks
  • 3/4 cup of barley, no need to soak this before using it
  • 1 litre beef stock
  • 1 packet french onion soup mix
  • few pinches of mixed herbs

Method:

  1. Chop all you veggies and put aside for later.
  2. Put a 1/3 cup plain flour or less in a snap lock bag with some salt and pepper.  Put the beef in there and lightly coat in flour.
  3. If you have a slow cooker with a saute function then add some olive oil and brown the meat in batches.  If not, brown the meat in a fry pan.  Remove meat from pan.
  4. Add leek, garlic and celery to the pan and saute until just softened.
  5. Add meat, carrots, tomatoes, herbs, barley and cover with beef stock, you might not need the full litre.
  6. Stir through the french onion soup mix.
  7. Cover and cook on low for 3 hours.  If the barley absorbs a lot of liquid then you can add some more beef stock.

Serve with warm crusty bread, delicious!

Happy cooking,

Natalie

RECIPE: Donut Muffins

These delicious little bites are great for when you’re craving a hot cinnamon donut.  We made a batch of mini muffins and 8 regular muffins with this mix which meant we had more than enough for the family for a week.  These did really well in the freezer as well so if you’re like me and into stocking up the freezer for easier days then give these a try.

Donut Muffins

Donut Muffins

Ingredients:

  • 3/4 cup butter, softened
  • 2/3 cup packed brown sugar
  • 1/4 cup sugar
  • 2 large eggs
  • 1& 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 3 cups plain flour
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda

Sugar Coating

  • 1 cup coarse sugar
  • 1 tablespoon ground cinnamon
  • 1/3 cup butter, melted

Method:

  1. Preheat oven to 180°C and line your muffin tin with cupcake papers.
  2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. Gradually beat in milk and vanilla.
  4. In another bowl, whisk flour, baking powder, salt, cinnamon and baking soda. Add to creamed mixture; stir just until moistened.
  5. Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
  6. Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in melted butter, then coat in cinnamon-sugar.

Happy Baking!

Natalie

 

RECIPE: Kit Kat Fudge

This Fudge was gooey, chocolatey and definitely one to share!  I cut this into small pieces because one piece is enough with a cup of tea in peace and quiet.  This winning fudge would be a huge crowd pleaser at a cake stall or for the next time you’re on morning tea duty, but take the recipe with you as this one will be requested again and again.

Kit Kate Fudge

Kit Kate Fudge

Ingredients:

  • 2 x 170g blocks Kit Kat Milk Chocolate
  • 395g can sweetened condensed milk
  • 50g unsalted butter, chopped
  • 2 tablespoons golden syrup
  • 300g milk chocolate, I used Cadbury.

Method:

  1. Grease a 20cm square cake pan. Line base and sides with paper, extending paper 2cm above pan edges.
  2. Cut Kit Kat into fingers. Reserve and set aside 18 fingers. Finely chop remaining fingers
  3. Place condensed milk, butter and syrup in a large saucepan. Stir over a medium to low heat until butter is melted. Increase heat to medium to high. Cook, stirring constantly, until boiling. Remove from heat. Add milk chocolate. Stir until melted.
  4. Working quickly, pour half the chocolate mixture into prepared pan. Spread evenly. Arrange reserved Kit Kat fingers over the top. Pour over remaining chocolate mixture. Spread evenly. 
  5. Sprinkle finely chopped Kit Kat over top. Refrigerate, covered for about 3 hours, or until firm.
  6. Use paper to lift fudge from pan. Cut into squares.

Enjoy!

Natalie

RECIPE: Coconut Rough Slice

My Dad loves golden roughs and coconut ice so when I found this recipe I just had to give it a try.  My coconut loving daughter devoured it and the texture is great for baking for cake stalls.  If you’re after an easy, delicious new recipe for your coconut loving family and friends then give this one a try.

Coconut Rough Slice

Coconut Rough Slice

Ingredients:

Base:

  • 150g butter softened
  • ½ cup sugar
  • 1 ½ cups plain flour
  • 2 tbsp cocoa powder
  • pinch of salt
  • 1/2 cup shredded coconut
  • 1 teaspoon baking powder

Icing:

  • 2 cups icing sugar
  • 100g butter, melted
  • 4 tsp cocoa powder
  • 2 cups coconut
  • 2/3 tin sweetened condensed milk
  • 1 tsp vanilla essence

Method:

  1. Preheat oven to 180˚C or 160˚C fan-forced. Grease and line a slice pan. 
  2. Cream the butter and sugar until pale. Mix in the dry ingredients and press into pan. Bake for 15 minutes.
  3. Whilst the base is still warm, mix all the ingredients together in a medium-sized bowl and spread over base.
  4. Leave to cool for 10 minutes. Cut while still warm.

Enjoy!

Natalie

RECIPE: Milo Slab Cake

This easy slab cake was a hit with the family, and why wouldn’t be with Milo?   If you’re after a no fuss, tasty crowd pleaser then give this a try.  You can also substitute the milo for coffee for when you’re on morning tea duty at work.

Milo Slab Cake

Milo Slab Cake

Ingredients:

Cake:

  • 2 tablespoons Milo mixed with 2 tablespoons of hot water
  • 1& 1/2 cups brown sugar
  • 1/2 cup custard powder
  • 250g butter softened
  • 4 eggs
  • 2 cups self-raising flour
  • 100ml milk

Icing:

  • 2 cups of icing sugar, sifted
  • 60g Butter
  • 1 tablespoon milo mixed with 2 tablespoons of hot water.

Method:

  1. Preheat oven to 180C and grease and line a slab tin (32cm x 23cm).
  2. Beat all the cake ingredients together at once and pour into the pan.
  3. Bake for 50 minutes or until a skewer placed into the middle of the cake comes out clean.
  4. Allow the cake to cool then beat the icing ingredients together and add cold water to achieve the right consistency.
  5. Ice the cake and cut into squares to enjoy.

I cut this into squares and placed in the freezer for an hour to firm up the icing before popping it into a container in the freezer for when a special treat is needed.

Happy Baking!

Natalie

 

 

RECIPE: Violet Crumble Cheesecake

My husband loves violet crumbles so when I came across this recipe I knew I had to give it a go.  This delicious dessert was put together in less than 20 minutes and in the fridge the day before our BBQ with friends which makes this recipe a winner.  I love summer and lazy BBQ’s with friends and family but I hate being in the kitchen the whole time.  Recipes like this one and our Malteaser slice recipe are great desserts to share that can be made ahead of time.

RECIPE: Violet Crumble Cheesecake

RECIPE: Violet Crumble Cheesecake

Ingredients:

  • 1 packet Nice biscuits
  • ⅓ cup butter melted

Filling:

  • 500g cream cheese at room temperature
  • ½ cup thickened cream
  • ½ cup castor sugar
  • 2 x 50g violet crumble bars, crushed

Method:

  1. Prepare a 20cm non-stick springform cake tin, greasing and lining the bottom of the tin.
  2. To make the base, place biscuits and butter into a food processor and blitz until a fine crumb forms. Pour crumbs into cake tin and press down firmly to form an even layer. Set aside.
  3. To make the filling, place cream cheese into a bowl and beat with an electric beater until smooth. Add sugar and cream, combine with a whisk. 
  4. Add half the chopped Violet Crumble pieces to filling. Stir to combine.  Put the remaining violet crumble in a container to top the cheesecake just before serving.
  5. Place filling into the cake tin, smoothing out over biscuit base to form an even layer. 
  6. Refrigerate until set.
  7. Top with remaining Violet Crumble pieces and serve. 

Happy Cooking!

Natalie

 

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