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Rose Cake… Done and dusted!

11 Nov

I think the one thing I’ve wanted to do for a very long time, after seeing it on iambaker is a rose cake. If I had made a food resolution list for 2012 this would have been close to the top, I can now officially (or rather, publicly) file ‘rose cake” under ‘done and dusted’. I made this cake back in December of 2012, it’s a 2 layer red velvet cake with cream cheese frosting.

Rose Cake

I use this technique of decorating often these days, it has to be my favourite, it is so easy and simple, yet effective and beautiful.

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Peanut Butter Banana Smoothie

6 Nov

I love peanut butter, do you? Peanut butter works well in so many different flavour combinations, peanut butter and chocolate, peanut butter and white chocolate, peanut butter and oreos, peanut butter and jelly, peanut butter and pretzels, peanut butter and banana, as you can see, I could go on all day with this, so I’ll stop there. If you’re a big peanut butter lover like I am, give this smoothie a try.

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothie

1/2 banana

1 cup milk

1/2 tblsp chia seeds

1 tsp sweetener

1 tblsp peanut butter

Blend all the ingredients together and enjoy. This is a great snack to keep you going in between meals or bulk it up with some oats and protein powder for a fulfilling meal.

peanut butter smoothie

Overnight Oats

28 Oct

I’m not sure many of you have heard of this before, but it is a must try. I have been obsessed with it since the first time I made it a few weeks ago and have it for breakfast nearly everyday. It’s easy and delicious and especially good for summer, since it involves no cooking. Yes, you read right ‘no cooking’!!! Try the basic recipe below, I’ll be putting up some variations in the coming weeks.

Overnight oats

Basic overnight oats

1/3 cup rolled oats

1/2 cup milk

1/2 tblsp chia seeds*

1-2 tsp honey or other sweetener (adjust to your sweetness tastes)

*chia seeds can be found in health food shops, it is an ancient seed that’s full of protein and omega 3 and 6, it also helps you stay fuller for longer

Mix all the ingredients in a bowl and put it in the fridge overnight. Top with yoghurt, fresh fruit or nuts and enjoy! This recipe is that simple, the oats soak up all the liquid and are soft and perfect in the morning. Be warned though, it doesn’t look like much, but it can be really filling. Overnight oats, a breakfast 12 hours in the making.

Honey and Macadamia Crumble Cheesecakes

25 Jan

I’m a little late of the mark, I know, but I just had to get an Australia Day dessert in before the day was over. I wanted to steer clear of the stock standard lamingtons and pavlovas and do something different. These are macadamia crumble mini cheesecakes, using Australian honey and macadamias.

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In keeping with my blog resolutions for this year of creating more healthy desserts, this one uses light cream cheese, is wheat free (possibly gluten free, oats is a questionable ingredient when it comes to gluten) and sugar free as well. Trust me though, you won’t miss any of those ingredients in this dessert. The crumble almost tastes like ANZAC cookies, how much more Australian can you get?

Honey and Macadamia Crumble Cheescakes
(makes 8 mini cheesecakes)

Macadamia Crumble

1/4 cup oats

1/4 cup coconut

1/4 cup macadamias (lightly chopped)

2 tblsp honey

Cheesecake filling

250g light cream cheese

4 tblsp honey

To make the crumble, combine all the dry ingredients with honey. Toast the mixture in a pan until lightly golden, set aside. Same goes for the cheesecake filling, just combine the cream cheese with the honey and mix well.

To assemble the dessert, pour half a tablespoon of crumble into little bowls, spoon or pipe cheesecake mixture and top with more crumble. It’s that simple, no need to turn the oven on, no special equipment, and the best part, you can do it all in 15 minutes.

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Happy Australia Day! I know what we’ll be having for dessert, what about you?

Two Ingredient Ice Cream

15 Dec

Yes, you read right, a 2 ingredient ice cream and the best part, you don’t even need a churner! 2 Ingredient no churn ice cream This recipe is super easy, and it can be used as a base for creating many other ice cream flavours (look out for future posts). This recipe is based on one I had seen on the back of a condensed milk can, it required a full can, but I’ve always found this too sweet, see my version below.

Two ingredient ice cream
(adapted from nestle)

1/2 a tin condensed milk

500ml cream

Whip the cream until thick and firm, but be careful not to overbeat. Fold condensed milk into the cream until it is well combined. Pour into a freezer safe container and freeze for a few hours until set. Remove ice cream 5 minutes before serving to soften.

And if you want to get a bit fancy, you could throw in some vanilla bean paste, 2 tsp to be exact, add it before folding. After all, who doesn’t love a good vanilla bean ice cream?

vanilla bean ice cream

Have you ever heard that saying in film making “never work with animals or children”? I think the same goes for ice cream in food blogging, with our current summer heat the ice cream was melting and I had a very small window to get these shots.

This is the tastiest, easiest ice cream recipe ever, give it a go, buy some condensed milk and cream and make this ice cream! Two ingredient no churner ice cream, you really can’t go wrong.

2 Ingredient ice cream

The Great Food Blogger Cookie Swap

13 Dec

Have you heard about The Great Food Blogger Cookie Swap? I hadn’t until a few months ago when I signed up. Basically, you sign up, make a donation, wait for your matches, bake your cookies, package your cookies, send your cookies, oh and let’s not forget, you receive cookies too. But it’s not all just about sending and receiving cookies, the donations are for Cookies for Kid’s Cancer, a not for profit organisation looking for the improved research into therapies for paediatric cancer, such a great cause that I’m delighted to be a part of!


the great food blogger cookie swap peanut butter pretzel cookies

Inspired by the American origin of the cookie swap and equipped with popular American ingredients in the pantry (ie, pretzels and peanut butter cups) I decided on these Peanut Butter Pretzel Cookies. (Logo courtesy of fbcookieswap.com)

Here’s what you’ll need to make these cookies.

peanut butter cup pretzel cookies ingredients

Peanut Butter Cup, Pretzel Cookies
Makes 40 Cookies
(adapted from a previous recipe, White Chocolate Peanut Butter Cookies)

200g butter

2 cups dark brown sugar

2 tblsp smooth peanut butter

2 eggs

1 1/2 tsp vanilla

3 1/2 cups flour

1/4 tsp salt

1 tsp baking powder

8 x 15g peanut butter cups (I recommend doubling or even tripling this as it really wasn’t enough)

1 1/2 cup pretzels

Pre heat oven on 180c. Cream butter, sugar and peanut butter, add in vanilla and eggs and combine well. Add flour, salt and baking powder. Mix until just combined, turn mixer off and scrape down the sides. Crush your pretzels and chop your peanut butter cups, throw these into your mixer and mix on a very low speed until it is spread throughout the cookie dough. Roll into 2.5cm balls (you should get about 40 cookies), lay on a cookie sheet leaving 2.5 cm gaps between each one, and flatten slightly. Bake for 12 minutes.

peanut butter cup pretzel cookies

Once these babies were baked, I let them cool, then placed 6 cookies into 6 ziplock sandwich bag (2 bags per blogger, 1 dozen each).

cookies for food blogger cookie swap

I sent the package with a little note from me, and I used these coookie swap printables from Love and Olive Oil. I bubbled wrapped them and placed them in a mailing box from AusPost, next time, I think I’ll wrap my cookies well and send them in a satchel instead, sending out 3 packages of cookies in boxes proved to be an expensive exercise. These cookies were sent to Erin of Cut the Cookie, Muppy of Muppys and Manuela of Manu’s Menu.

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As exciting as it was to make and send my cookies it was even more exciting receiving cookies in the mail. I received roasted almond honeycomb cookies from Amanda at Chewtown, white chocolate cranberry cookies from Daisy of Never Too Sweet and date and walnut cookies from Kate of Cooks Companion. Thank you ladies all so much, the cookies were delish!

delicious peanut butter cup pretzel cookies

The Great Food Blogger Cookie Swap 2012, done and dusted, I look forward to participating next year.Thanks to Love and Olive Oil and The Little Kitchen for organising such a wonderful event.

Chai Macarons

30 Nov

Yes, I know, I haven’t blogged in a while, its been a busy time for me. I’ve been in the process of completing my teaching diploma and was on my first practical, a six week placement in a year one class. It’s hard to run a household, a marriage and look after a child while having to be out of the house for 7 hours a day, alhumdulillah, the experience was great and extremely fulfilling, although I am relieved that it’s over (for now anyway).

For those of you that read my blog and remember, I took part in a Dilmah competition a few months ago where I entered these Chai Macarons (if not, you can read about it here and here). These macaron shells were flavoured with tea, cardamon, cinnamon and sandwiched with a chai white chocolate ganache. I’ve finally gotten the chance to post the recipe. Yippee!!

Chai Macarons

I’ve attached the recipe in .pdf format because that’s how it’s saved on my computer as I needed to give a copy to the Dilmah officials and figured it would be the easiest way to share it with all of you. This recipe is made using the Italian meringue method (pouring a hot sugar syrup into egg whites) instead of my usual French meringue, if you have a handle on the French meringue method, feel free to use that, just remember to add the spices to the almond/icing sugar mixture.

Give these a go, and if you’re not too afraid (and have a thermometer lying around) try the Italian method. Chai macarons with a pot of tea, perfect late night snack, enjoy!

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