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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

 

RECIPE: Crunchy Layer Salad

We love a layered salad in our house as our 9 layer salad recipe is often requested by family and friends.  When I saw this salad on Taste.com I thought I should give it a try.  I substituted a couple of things as I couldn’t buy radishes at the time.  It was a lovely salad but to be honest the prep took a little longer than I anticipated with all the chopping.  It’s a good thing  you can make this one the day before as you can finish it off before you serve.  If you want an impressive looking salad on your BBQ table this summer then give this one a try, or our delicious 9 layer salad recipe.

RECIPE: Crunchy Layer Salad

RECIPE: Crunchy Layer Salad

Ingredients:

  • ½ savoy cabbage or wombok finely shredded
  • 2 carrots, peeled and cut into ribbons using your peeler
  • 100g snow peas,  washed and thinly sliced lengthways
  • 3 sticks of celery washed and finely diced, or 3 radishes thinks sliced
  • 2 lebanese cucumbers, peeled into ribbons
  • 100g crunchy noodles, Changs brand
  • 3 shallots thinly sliced diagonally
  • sesame seeds or you could substitute chia seeds

Dressing Ingredients:

  • 250g Kewpie mayonnaise
  • 2 teaspoons hot english mustard
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon sesame oil

Method:

  1. In a trifle bowl, layer cabbage, carrots and snow peas.  Make the dressing by adding to a screw top jar and shake until well combined.  Pour dressing over the snow peas.
  2. Top with celery or radishes and cucumber.  If making ahead of time, cover and refrigerate.
  3. When serving top with shallots, sesame seeds and noodles.

Enjoy!

Natalie

 

RECIPE: Brown Rice Salad

BBQ season is well underway at our place as I love nothing more than a lazy end to the day.  We enjoyed this delicious rice salad at a friend’s house so I had to get the recipe.  It’s an easy salad which can be made the day before if you don’t dress it.  When you’re next entertaining or asked to bring a salad to share, then give this one a try, you won’t be disappointed.

RECIPE: Brown Rice Salad

RECIPE: Brown Rice Salad

Ingredients:

  • 1 cup brown rice
  • ½ cup wild rice
  • salt
  • 8 spring onions
  • 1 tin corn kernels, drained
  • 1 large red capsicum, Cored, seeded and finely diced
  • ½ cup currants
  • 3 tablespoons roasted sunflower seeds
  • 4 tablespoons chopped parsley
  • 8 tablespoons of dressing

Dressing ingredients:

  • ⅓ cup sunflower oil
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • salt and pepper

Method:

  1. Cook rice according to instructions on the packet, rinse and drain well.  Transfer the rice to a large serving bowl whilst still warm.
  2. Meanwhile, gently roast sunflower seeds in a frypan until golden and set aside.
  3. Add finely chopped spring onions and remaining salad ingredients and toss thoroughly.
  4. To make the dressing add all ingredients to a screw top bottle or jar.  Add salt and pepper and shake well to blend.  Pour 8 tablespoons of dressing over the salad before serving.

Notes:

  1. You can make this salad the day before as long as you don’t add the dressing until serving.
  2. Omit the wild rice and substitute with 60g of roasted cashew nuts.

Enjoy!

Natalie

 

 

RECIPE: Chicken and Cashew Tray Bake

I am forever on the hunt for quick and easy, nutritious and delicious family dinners.  This chicken and cashew tray bake ticked all the boxes for me and was a winner after rugby training.  I cooked rice in the rice cooker and had all the vegetables and chicken prepped before we left.  If you’re after an easy weeknight dinner, then give this a try.

weeknight dinner recipes

RECIPE: Chicken and Cashew Tray Bake

Ingredients:

Sauce:

  • 6 tablespoons salt reduced soy sauce
  • 1 tablespoon hoisin sauce
  • ¾ tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • 2 tablespoons cornflour
  • ½ cup water plus more as needed to thin out the sauce

Chicken and vegetables

  • 2 medium skinless boneless chicken thighs or breasts cut into small cubes
  • Salt and black pepper to taste
  • 2  of bunches of broccolini, cut the stalks up as well or 1 ½ cups broccoli florets about 1 head
  • red capsicum, diced
  • 2/3 cup roasted unsalted cashews

Method:

For the sauce:

  1. In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornflour and water until combined.
  2. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables:

  1. Preheat oven to 200°C. Line a large sheet pan with baking paper or foil, spray with cooking spray and set aside.
  2. Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.
  3. Cook in preheated oven for 8 minutes then remove the pan.
  4. Arrange the broccoli florets, capsicum and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat.
  5. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.
  6. Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with shallots and sesame seeds, if you like.

Happy Cooking!

Natalie

 

RECIPE: Halloumi, Vegetable and Pearl Couscous Salad

Lemons and chargrilled vegetables remind me of lazy summer days.  This winter has got me longing for BBQ’s, warm days and carefree living with the kids so I decided to hunt out a new recipe to help get me through the last of winter.  This salad is absolutely divine and served warm alongside some meat from the bbq, it will be devoured before your eyes.  Reheat the leftovers, if there are any, for lunch the next day.

salad recipes

RECIPE: Halloumi, Vegetable & Pearl Couscous Salad

Ingredients:

  • 1 Tbs olive oil
  • 1 clove garlic
  • 2 cups pearl couscous
  • 4 cups chicken stock
  • 250g cherry tomatoes, quartered
  • 2 zucchini, cut into 2-3mm thick slices
  • 200g halloumi, cut into 3mm thick slices
  • 1 lemon, juice and zest
  • 1/2 cup basil, shredded
  • 1/2 cup continental parsley, finely chopped
  • 2 red capsicums, chargrilled and shredded, you can use some out of a jar.
  • 1 Tbs olive oil
  • salt and pepper to taste

Method:

  1. Heat a large heavy based fry pan over medium-high heat. Add the olive oil and once hot add the pearl couscous and the garlic. Toast the couscous for a minute or so and then add the stock. Bring to a simmer and then turn down the heat and allow it to continue to simmer for 10-15 minutes until water is absorbed and the couscous is al dente.
  2. Add tomatoes and half the parsley to the couscous, stir through. Remove from the pan and keep warm.
  3. Wipe the pan clean and put back on medium-high heat. Add a little bit of olive oil and cook the zucchini in batches until they have some colour and are cooked through.  Remove from the pan and set aside.
  4. Wipe the pan again, put it back on the heat and once hot add your halloumi slices. Cook for a minute or two on each side until golden.
  5. Toss the zucchini and capsicum through the couscous along with the remaining parsley, lemon juice and lemon zest.
  6. Season with salt and black pepper then scatter with the halloumi and basil. Drizzle with olive oil and serve in a large bowl.

Happy Cooking!

Natalie

RECIPE: Coffee Caramel Slice

Not being a coffee drinker I didn’t think I would like this slice but was after something different to serve for morning tea with friends.  The coffee in this easy no-bake recipe was so delicious with the caramel that I’m on the lookout for similar recipes.  If you need a new morning tea recipe, give this one a try.

caramel slice recipe

RECIPE: Coffee Caramel Slice

Ingredients:

  • 125g butter, chopped
  • 3/4 cup sweetened condensed milk
  • 2 tablespoons golden syrup
  • 1 tablespoon instant coffee
  • 250g malt ‘o’ biscuits crushed
  • 1 cup slivered almonds
  • 200g milk chocolate, chopped

Method:

  1. Grease and line a slice tin with baking paper, making sure the paper extends over the edges.
  2. Combine butter, condensed milk, golden syrup and coffee in a small saucepan over low heat and cook stirring for 5 minutes, or until melted.
  3. Increase the heat and bring to the boil.  Reduce heat and simmer, stirring for 5 minutes or until thickened slightly.
  4. Combine crushed biscuits and almonds in a large bowl, stir in butter mixture until well combined.
  5. Press biscuit mixture into the prepared pan, level the surface and place in the fridge for 1 hour.
  6. place chocolate in a small bowl and melt chocolate in the microwave at 50%, stirring every 30 seconds.
  7. Pour chocolate over the biscuit base and level the surface.  Place back in the fridge for an hour or until the chocolate has set.  Cut into squares and enjoy.

Happy cooking!

Natalie