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Recipe: Lemon & Chia Seed Muffins

These zesty muffins were an instant hit in the lunch boxes and I had to quickly snaffle the rest away to the freezer.  If you’re after a tasty addition to the lunch box then grab the aprons and head to the kitchen with the kids.

Recipe: Lemon & Chia Seed Muffins

Recipe: Lemon & Chia Seed Muffins

Ingredients:

  • 1 & 1/2 cups plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup sugar
  • 2/3 cup lemon Greek yoghurt
  • 1 Meyer lemon, zested and juiced
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds

Method:

  1. Preheat oven to 180 degrees. Place eight muffin liners in a muffin tin.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, mix together olive oil, sugar, yoghurt, and lemon juice and zest until fully combined. Add egg and vanilla, and mix thoroughly.
  4. Add dry ingredients to wet ingredients in two additions, stirring until just combined. Fold in chia seeds.
  5. Pour batter into muffin liners, filling 3/4 of the way full. Bake for 13 to 15 minutes, until muffins are golden on top and a toothpick inserted in the centre comes out clean.

Happy Baking!

Natalie

RECIPE: Condensed Milk Vanilla Pound Cake

RECIPE: Condensed Milk Vanilla Pound Cake

RECIPE: Condensed Milk Vanilla Pound Cake

Sometimes I like to mix it up a little in the kitchen and try out new recipes.  I have been wondering about Pound Cakes for months as they continue to turn up on Pinterest and Facebook.  Master 9 loves vanilla and Miss 11 loves cake so I figured this one would be a winner, it didn’t disappoint.  I finally used my rose bundt tin which has been intimidating me for years and I must admit it wasn’t as scary as I thought.  This cake can be made in a loaf tin, sliced and enjoyed as a treat in a lunchbox or for when you’re on morning tea duty.  Pop on the aprons and have some fun making this with the kids, there’s plenty they can do for this recipe.

Ingredients:

  • 1 & 1/3 cups plain flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 250g unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 3 large eggs
  • 3/4 cup sweetened condensed milk
  • 2 teaspoons vanilla extract

 

Method:

  1. Preheat the oven to 170C and grease a 22 x 11.5cm loaf tin
  2. Sift flour, baking powder and salt into a medium bowl and set aside.
  3. Cream the butter and sugar on a high speed until light and fluffy – about 2 minutes with paddle attachment in a stand mixer
  4. Add the eggs one at a time, mixing well after each egg until well blended.
  5. Add condensed milk and vanilla to the butter mixture and mix until combined.
  6. Slowly add the dry ingredients in with the mixer on low speed until well combined.  You may need to increase the speed as you go.
  7. Pour the batter into the pan and bake for 60-65 minutes or until the top is golden brown and a skewer inserted in the middle comes out clean.
  8. Cool for 10 minutes then turn out onto a rack and cool completely.

Happy Baking!

Natalie

 

RECIPE: Apple Roses

This recipe did the rounds on social media a few years ago but I never had the right moment to make them until this year.  Miss 11 had a Beauty and the Beast birthday party and so I thought they were the perfect thing to serve at her high tea birthday celebration.  They were remarkably easy, delicious and perfect for our Belle.  If you’ve got a Beauty and the Beast party coming up or you just fancy making an impressive finish to a family dinner then give these a try.

Beauty and the Beast Recipes

RECIPE: Apple Roses

Ingredients:

  • 2 sheets of puff pastry, thawed
  • 3 tablespoons of jam, I used quince jelly but apricot or a berry jam would be great too
  • 2 red apples, cored, halved and thinly sliced
  • Plain flour for dusting the surface

Method:

  1. Preheat the oven to 190C and grease a 12 muffin tin with oil spray or butter.
  2. Microwave the apples in the bowl for about 3 minutes 800W, to make them slightly softer and easy to roll.  If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
  3. Sprinkle flour over your surface or baking mat. Using a rolling pin stretch the dough into a rectangular shape of about 30 x 22 cm. Cut the dough into 6 strips, each about 5 x 22 cm.
  4. In a bowl, place three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough.
  5. Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon.
  6. Fold up the bottom part of the dough.  Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup.
  7. Do the same for all 6 roses. Bake for about 40-45 minutes, until fully cooked.  Make sure the pastry is fully cooked on the inside before removing the roses from the oven.  If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminium foil for these last 10-15 minutes, to avoid burning the top. Sprinkle with icing sugar and serve.

Happy Baking!

Natalie

RECIPE: Easter Fudge Slice

Easter is days away and if you’re like me and start the day early then Easter entertaining prep has to be done before so you can enjoy Easter Sunday more.  We made this slice yesterday so we’re ready for Easter treat on Sunday if it doesn’t get eaten first.  This is a no bake fudge slice which takes about 15 minutes to prep and is best left to set overnight otherwise it’s a gooey mess, which is equally delicious you just need a spoon and a washer for the kids.

Easter recipes

RECIPE: Easter Fudge Slice

Ingredients:

  • 395g can sweetened condensed milk
  • 100g butter, chopped
  • 150g dark chocolate, chopped
  • 2 tablespoons cocoa powder
  •  300g Marie or Milk arrowroot biscuits, chopped
  • 1 cup coarsely chopped marshmallows
  • 1/2 bag Cadbury Mini Eggs
  • 100’s & 1000’s, to decorate

Method:

  1. Grease and line the base and sides of a 16cm x 26cm slice pan, allowing the sides to overhang.
  2. Combine the condensed milk, butter, chocolate and cocoa powder in a saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until chocolate and butter melt and mixture is smooth. Set aside for 5 mins to cool slightly.
  3. Meanwhile, chop biscuits and place in a bowl with the marshmallow.
  4. Pour the chocolate mixture over the biscuit mixture and gently stir with a metal spoon until just combined. Spoon into the prepared pan and smooth the surface. Sprinkle with mini eggs and 100’s & 1000’s. Cover with plastic wrap. Place in fridge for 2 hours or until firm. Cut into pieces.

Enjoy!

Happy Easter,

Natalie

RECIPE: Mars Bar Slice Easter Nests

My family loves Mars Bar Slice and it is always taken to my brother’s house when we visit and an argument always ensues because it is so loved!  This year we enjoyed a family Easter celebration last weekend so I thought what better gift than to make Mars Bar Slice with an Easter twist.  I did it two ways, I made eggs using plastic eggs from Spartys and then I made these nests for a bit of fun.  Needless to say, there was an argument over who could eat them but I wouldn’t want it any other way because at least I know they love them.  If you’ve got a Mars Bar Slice fan or are after something different this Easter give these a try with the kids.

RECIPE: Mars Bar Slice Easter Nests

RECIPE: Mars Bar Slice Easter Nests

Ingredients:

  • 2 Cups Rice Bubbles
  • 1 Cup Mini Marshmallows
  • 30g Butter
  • 240g Mars Bars, sliced
  • Speckled M&M eggs to decorate
  • 50g Milk Chocolate, melted

Method:

  1. Lightly spray 12 mini muffin pan, I used a silicone one as it’s easier to get them out.
  2. Place the butter and mars bars in a small saucepan and melt them until combined over a gentle heat.
  3. Put the rice bubbles and marshmallows in a large bowl.
  4. Once the mars bars and butter have melted and combined together, add to the rice bubbles and stir to coat.
  5. Spoon some mixture into each of the mini muffin pan holes and press down with a spoon.  Continue until all the mixture has been used.
  6. Melt the chocolate and drizzle onto the top of each nest and decorate with speckled eggs.
  7. Place into the fridge to set.

If you would like to make eggs, lightly spray inside of plastic eggs with oil spray then fill each side and click together and refrigerate until needed.  They should slip out of the moulds easily.

Happy Easter!

Natalie

RECIPE: Milo Slice

Milo has been around for years and whether you enjoy a hot milo or a sprinkling over your ice cream, this slice will have you reaching for the tin and give you another way to expand your repertoire for enjoying milo.  Of course, if you’re after another very indulgent way to enjoy milo then check out these Milo Balls!  Make this recipe with the kids in the kitchen in their aprons and have a treat ready for the lunch boxes this week.

Milo recipes

RECIPE: Milo Slice

Ingredients:

  • 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 1 cup rolled oats
  • 2/3 cup desiccated coconut
  • 2/3 cup brown sugar
  • 1/2 cup Milo
  • 1 egg
  • 125g butter, melted

Method:

  1. Preheat the oven to 180c. Line a slice tin with baking paper.
  2. Add all dry ingredients to a large mixing bowl and stir until well combined.
  3. Melt the butter in the microwave then add the egg and stir until well combined.
  4. Press the mixture into the slice tin using your fingers or the back of a spoon.
  5. Bake for 15 minutes. Allow to cool in tin before removing.
  6. Serve as is or decorate with icing.

Happy Baking!

Natalie

RECIPE: Chocolate Mousse Log

I am hanging onto the BBQ season for as long as I can.  I love nothing more than a lazy Saturday afternoon with friends, kids giggling and racing around and the smell of onions on the grill.  This deliciously easy dessert is perfect for those lazy BBQ’s.  Making it the day before frees up time for socialising and doing what I love the most, chatting.  We served this a few weeks ago and it was a hit with kids and adults.  Be warned it is very sweet so a small piece is just the right fit.

Chocolate Mousse Log Recipe

RECIPE: Chocolate Mousse Log

Ingredients:

  • 1 packet Malt Biscuits
  • 600ml thickened cream
  • 300g milk or dark chocolate

 

Method:

  1. Line a 10cm x 20cm loaf tin with baking paper leaving some paper hanging over the sides.
  2. Melt the chocolate in the microwave at 50% for 2 minutes checking and stirring with a metal spoon every 30 seconds.  Once melted allow to cool.
  3. Whip the thickened cream and fold in the cooled chocolate.
  4. Spoon a small amount of the chocolate cream on the bottom of the pan, layer with biscuits and repeat until you use all biscuits, making sure you end with a cream layer.
  5. Cover with glad wrap and refrigerate for at least 6 hours or overnight.
  6. Turn out onto a plate and slice when ready to eat.

Enjoy!
Natalie

 

RECIPE: Cauliflower Fritters

These cheesy cauliflower fritters were an instant hit with our family.  Master 8 blitz the cauliflower and instantly said he would not eat them due to the disgusting smell.  I nearly fell over when I gave him some to try and he said they were lovely!  This recipe comes from Create Bake Make and I found it on Pinterest.  See if they’re a hit in your family as well.

 

Recipe: Cauliflower Fritters

Recipe: Cauliflower Fritters

Ingredients:

  • 600g cauliflower, cut into small florets
  • 1 medium zucchini grated
  • 4 rashers of bacon, small dice
  • 1 cup parmesan cheese finely grated
  • 1/2 cup tasty cheese grated
  • 2 cups self-raising flour
  • 1 garlic clove, crushed
  • 1 teaspoon onion powder
  • 2 eggs, lightly beaten
  • 3/4 cup water
  • pinch of salt & pepper
  • Olive oil to fry

Method:

  1. Blitz the cauliflower in the food processor and transfer to a large bowl.
  2. Add the garlic, onion powder, zucchini, bacon, cheeses and flour and stir to combine.
  3. Beat the eggs in a small bowl and add the eggs and a 1/4 cup of water o the cauliflower mixture and stir.  Season with salt and pepper.
  4. Gradually add the extra water and stir until you have a thick batter.
  5. Heat a tablespoon of olive oil in a large frying pan.  Use a 1/4 cup measure to pour the batter into the pan and spread until 1 cm thick.
  6. Cook until golden and crisp and cover to keep warm while you make the rest of them.

Happy Cooking!

Natalie

RECIPE: Tim Tam Cheesecake

BBQ season is such a great time of the year and even better at the start of a new school year as you catch up with friends or invite new ones over.  This Tim Tam cheesecake is bound to be the topic of conversation in the quad.  Made from our favourite biscuits this decadent cheesecake is summer comfort food and a year’s supply of sugar in a slice so be warned and share a slither with friends.

RECIPE: Tim Tam Cheesecake

RECIPE: Tim Tam Cheesecake

Ingredients:

  • 2 x 200g packets of Tim Tam Biscuits
  • 80g butter, melted, cooled
  • 1/4 cup boiling water
  • 3 teaspoons gelatine powder
  • 375g cream cheese, softened
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 cup thickened cream
  • 180g block white chocolate melted and cooled
  • extra chopped Tim Tam biscuits, to serve.

Method:

  1. Process 300g Tim Tam biscuits until fine crumbs.  Add cooled butter and process until combined.  Press mixture over the base and around the sides of a 20cm round springform cake pan.  Refrigerate while preparing the filling.
  2. Place boiling water in a small heatproof bowl, sprinkle the gelatine on top and whisk until the gelatine dissolves.  Set aside to cool.
  3. Roughly chop the remaining biscuits.
  4. Place chocolate in a glass bowl and melt the chocolate in the microwave for 2 minutes on 50% power.  Make sure you check and stir with a metal spoon every 30 secs so it doesn’t burn.  Set aside to cool.
  5. In a medium bowl, beat the cream cheese, sugar and vanilla with electric beaters until light and fluffy.  Add the cream and beat until combined.
  6. Slowly pour the gelatine into the bowl with the beaters still going and then add in the cooled chocolate, beating until combined.
  7. Fold in chopped biscuits and spoon over the base.  Refrigerate overnight or until set.  Top with extra biscuits and serve.

Enjoy!

Natalie

 

 

RECIPE: Cinnamon Apple Rings

We have some delicious Royal Gala apples hanging over our fence and our lovely neighbours have offered them to us.  We’ve enjoyed more than a few for fruit break and afternoon tea but I wanted something different to try.  These delicious apple crisps were a hit in the lunch box and will become a regular way to use up a surplus of apples.  These are delicious on their own or to dip into some greek yoghurt or finely chopped over your porridge when the cooler weather arrives.

Fruit Break recipe

RECIPE: Cinnamon Apple Rings

Ingredients:

  • 4 apples cored and sliced thinly
  • 1-2 teaspoon ground cinnamon
  • Cooking spray

Method:

  • Preheat the oven to 95 degrees.
  • Add sliced apples to a large bowl and coat in the cinnamon.
  • Spray a baking tray with cooking spray and place the apples on the tray.  You may need 2 pans so they don’t overlap.
  • Bake for 2-3 hours until the crisps are dry yet soft.  Cool completely before placing them in an airtight container for up to 4 days.

Enjoy!

Natalie

 

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