Saturday, 25 January 2014

Coconut Icecream - Creamy Dreamy

Delicious Creamy Dreamy voluptuous tropical icecream

1 can coconut cream
1 x 300ml tub double cream
3/4 cup sugar
1 teaspoon vanilla extract

Mix all together in your blender.
Transfer to icecream maker and churn for 20 minutes
Transfer to airtight freezer safe container and freeze for couple of hours to firm up.


Sunday, 27 October 2013

Rustic Apple Cream Cheese Cake

I had left over cream cheese from making Oreo Truffles (see my post on how to make these...sooo goood) and searched online for some recipes using cream cheese.  I eventually gave up and combined several recipes and created this amazing, delicious lump bumpy apple sour cream cake.
It is absolutely divine, tastes like hot cinnamon donuts with chunks of sweet apple inside!  Give it a go, it will quickly become a family favourite.
Rustic Apple Cream Cheese Cake

1/2 cup soft butter (100g)...

1 1/2 cups white sugar
2 eggs
6 ounce cream cheese (2/3 of a block... About 170g)
3 cups apple (peeled, chopped into chunks) ( I used 3 apples - pink lady)
1 1/2 cups self raising flour (or 1 1/2 cups plain flour with 1 1/2 teaspoons baking powder)
1/4 teaspoon salt
2 teaspoons cinnamon

1. Grease / line your cake pan

1 ½ cups white sugar
2 eggs
  6 ounce cream cheese (2/3 of a block... About 170g)
3 cups chopped apple (peel and core first) I used three medium sized pink lady apples
1 ½ cups self raising flour (or use 1 ½ cups all purpose flour with 1 ½ teaspoons baking powder
¼  teaspoon salt
2   teaspoons cinnamon
1. Grease / line your chosen cake pan
2. Preheat oven to 350o F (180o C)
     3. Cream butter and sugar, add eggs then everything except apple
     4. Stir in apples

      5. Spoon into prepared pan
6. Sprinkle some extra sugar and cinnamon on top
      7. Bake until brown on top and mixture doesn't ' wobble' when pan moved

Tuesday, 24 September 2013

Egg Free Butter Free - Ration Cakes

Today I was reading up on what it was like during the second world war when they were required to use rations.  People were given coupon books for their clothing, food, petrol.
Imagine only one egg a week per person!  I guess in my household would be ok as we would have eight eggs altogether a week and with a kilo of meat each that would be more than enough to feed the family.
"Making Do" During the Depression
However, for many families, it meant going without a LOT and making do, and being inventive.  I found this recipe whilst looking up the "Depression Era" in the USA and what they used to cook then.  It is almost identical to cakes made by the Aussie women during the war.  No eggs, no butter - here is a simple little cake recipe - I'm sure their children would have been delighted.
I quite liked them - a crispy little top and dense sweet centre (my kids weren't really thrilled as I usually make decadent chocolate things with ganache or cream) but I thought they were quite lovely.  So really, if you just want a little treat with a cuppa whip these up and imagine yourself in the 1940's being a frugal housewife.
Dairy Free, Egg Free - "Ration/Depression" cakes
Heat oven to 350F (180oC).

Line cupcake tray with papers.

This recipe is basically a sweet vanilla cake.

1 3/4 cups flour
1 c sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
2 tsp vanilla
1/3 cup oil
1 c cold water

Combine ingredients and pour into your cupcake papers.  I used a jug to do this as the mix is quite runny. Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean. Took about 25 minutes.
Makes 12 cupcakes.

Monday, 23 September 2013

Best Chocolate Chip Cookies

Okay okay I must have about 20 different choc chip recipes - but this one is fantastic - made them today.

Donna Hay - chocolate chip cookies

 180g unsalted butter, softened
 ¾ cup (120g) brown sugar
 1 teaspoon vanilla extract
 2 eggs
 2 cups (300g) plain (all-purpose) flour, sifted
 1 teaspoon baking powder, sifted
 1 cup choc chips

 Preheat oven to 180ºC. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs and beat well. Add the flour and baking powder and beat until a smooth dough forms. Fold through the chocolate. Roll 2 tablespoonfuls of the mixture into balls, place on baking trays lined with non-stick baking paper and press to flatten. Bake for 12–15 minutes or until golden. Allow to cool on the trays. Makes 30

Friday, 13 September 2013

Strawberry Cheesecake Slice

You could make this with whatever sweet berries you have a glut of, strawberries just work beautifully though.  It tastes amazing and makes enough to feed a decent crowd.  I invented this by mixing up a few different recipes.  Super easy and really delicious.
2 punnets strawberries
2 x 250g package cream cheese
3 teaspoons gelatin powder...
1/4 cup boiling water
1/2 cup caster sugar
300ml cream
1tablespoon lemon juice
1packet Arnott Nice biscuits (259g)
100g butter

Line a large slice tray with baking paper
Crush biscuits into fine crumbs
Melt butter and mix into biscuits
Press in to tray using spoon back and pop in fridge to chill
Mix cheese and sugar till combined (I use my mixer)
Add cream and mix well
Mix gelatin into boiling water and stir till dissolved - set aside to cool a liťtle
Add gelatin and lemon to cheese mix and mix well
Cut up a handful of strawberries into chunks and gently stir through
Add a tiny swirl of pink food colouring if u like
Pour on to your biscuit base and spread flat
Cover with fresh strawberry slices
Chill for a couple of hours
See more

Thursday, 22 August 2013

Chocolate Drizzled Baby Butter Cakes

This is a super delicious butter cake - make it in cup-cake cases, make it in in mini square tin tray as I did, or make it in a regular single tin.  It is not expensive - using basic baking products you should have in your home.  No need to add the chocolate drizzles.  Makes about 16 small cakes - a treat for the kids (and Mum and Dad!)


125g (4oz) very soft butter
1 teaspoon vvanilla
1 cup white sugar 
3 eggs
1 1/2 cups plain (all purpose) flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
1/2 cup (4 to oz) milk

Preheat your oven to 150oC (300oF)
Mix all ingredients together in mixer bowl till smooth
Put into separate cake tins or one tin greased and floured
Bake till lightly browned and bounces back when tapped on top

Chocolate ganache

100g good dark chocolate
1/2 cup cream

Melt together in a saucepan over low heat. Drizzle over small cakes or pour over a large single cake to cover completely, I use a clip shut (zip lock) bag and put the ganache in then snip off the corner - simple instant throw away piping bag!

Tuesday, 20 August 2013

Gluten Free Chocolate Muffins

These delicious muffins are so good it's impossible to believe they are completely gluten free, sugar free and if you choose soy or almond milk dairy free!
Enjoy something delicious that is actually not bad for you.
<!--[if !supportLists]-->·         <!--[endif]-->1 ½ cups almond meal
<!--[if !supportLists]-->·         <!--[endif]-->¼ cup unsweetened cocoa powder
<!--[if !supportLists]-->·         <!--[endif]-->1 teaspoon gluten free baking powder
<!--[if !supportLists]-->·         <!--[endif]-->2 free range organic eggs (large)
<!--[if !supportLists]-->·         <!--[endif]-->1 teaspoon vanilla extract
<!--[if !supportLists]-->·         <!--[endif]-->60ml (1/4 cup) macadamia oil/light olive oil / avocado oil or cold pressed coconut oil
<!--[if !supportLists]-->·         <!--[endif]-->60ml (1/4 cup) milk – your choice of dairy, almond or soy
<!--[if !supportLists]-->·         <!--[endif]-->2 tablespoons of honey or rice malt syrup
<!--[if !supportLists]-->·         <!--[endif]-->Preheat oven to 160oC  (fan forced), 180oC (non fan-forced)
<!--[if !supportLists]-->·         <!--[endif]-->Combine almond meal, cocoa and baking powder
<!--[if !supportLists]-->·         <!--[endif]-->Add eggs, oil milk and honey and mix till just combined
<!--[if !supportLists]-->·         <!--[endif]-->Spoon into 12 cupcake / muffin tins lined with paper cases
<!--[if !supportLists]-->·         <!--[endif]-->Bake for about 25 minutes or until bounce back when gently pressed on the top
Serve alone or top with chocolate frosting / ganache or raspberry sauce