Easter Cornflake Nests

These are dangerously delicious.  Shhhh, I didn't stop at just one.... but don't tell my children that. It wasn't me hiding in the Harry Potter cupboard under our stairs eating a sneaky second one.  Nope.  No way.

These are so quick and easy to put together.  In fact, apart from some assistance to melt the chocolate, you could let the kids do the whole thing themselves.

300 grams milk chocolate melts
135 grams cornflakes
Packet of Cadbury Mini Eggs (or similar)

Melt the chocolate melts following the instructions on the packet.  Allow chocolate to cool slightly and then mix the cornflakes through until they are evenly coated.

Spoon mixture into 12 muffin cases and decorate with Mini Eggs.  Allow to set before eating (I just left mine on the bench for half an hour).

Yum!

Lemon-Coconut Bundt Cake : Scrumptious Company

Back into playgroup routine again (wahoo) so a good excuse to start baking again.  I tried this recipe for Lemon-Coconut Bundt Cake from Scrumptious Company.  It combines two of my most favourite things, lemon and coconut, and meant I could use my new baby Bundt tin.

A beautiful moist cake, with the flavours complementing each other and not to overpowering. As my bundt tin is just a baby, I made muffins as well with the leftover mix.

Its no exaggeration that its as good as Scrumptious Company states it is.  It really is.  For the recipe and beautiful photos check out the above link.  Nom nom nom.

Strawberry and Coconut Cake

I never ever thought it would happen in our house.  But I had an over supply of strawberries.  It was time to make a Vanilla Strawberry Cake.  But unfortunately, the beautiful bottle of pure organic vanilla extract I brought a few weeks ago for a small fortune went walkabout and was no where to be found.  Lucky I came across this recipe in my local newspaper and it saved my cake baking day.

A beautiful cake and perfect for summer.  The kids ate theirs as is, but the hubby ate his with vanilla ice cream.  Its good.

500g strawberries, hulled and sliced
150g softened butter
3/4 lightly packed brown sugar
2 large eggs
1 teaspoon vanilla (I obviously didn't have this, so used strawberry essence instead)
1 teaspoon cinnamon
1 1/2 cups plain flour
3 teaspoons baking powder
1 cup coconut
1/2 cup milk

Preheat the oven to 180 degrees and line a 20cm round baking tin with baking paper.

Put the softened butter and brown sugar in a food processor and process until soft and creamy. Add the eggs, vanilla and cinnamon and process until just mixed.

Add the flour, baking powder, coconut and milk.  Pulse briefly until combined.

Spoon two thirds of the mixture into the prepared tin and spread evenly.  Scatter the sliced strawberries over the batter and then drop spoonfuls of the remaining batter over the berries.

Place the cake in the middle of the oven and bake for 40 - 50 minutes until cooked.

Leave to cool in the tin for a few minutes before lifting out and leave to cool before serving.

I did eventually find the missing bottle of vanilla.  It was hanging out in the jug of the juicer at the bottom of the cupboard.  It must be time to clean out my pantry.

Herman the German Friendship Cake

I came home from a weekend away in Napier with an ice cream container full of Herman starter. If you haven't been introduced to the wonder that is Herman, read all about him here.

I've lovingly stirred and fed him, and finally he was ready for baking.  I choose, from the above link, a Chocolate and Orange flavour.

It was a strange mix to be working with, and once cooked it resembled more of a giant cookie than a cake.

It was different - nice, with quite a strong sourdough flavour.  The hubby must of liked it as he ate half of it in one sitting.  He does like sourdough though.  The kids ate it, and as I always say that is a good sign!

I haven't shared my Herman starter yet with anyone, so have plenty more to experiment with.

Making Marshmallows

Marshmallows are the only 'sweet' that I can make.  Anything that requires soft ball, hard ball stages etc just seem to be a no go zone for me.  I have never successfully made fudge, unless its a microwave version, and have nearly burnt my house down trying to make toffee.  I even have a special sugar thermometer.  It doesn't seem to help me much.

But I have mastered marshmallows.  And they are good.   I couldn't not share as with Christmas just around the corner, these marshmallows with peppermint essence added and rolled in toasted coconut would make the sweetest gift.


2 Tablespoons edible gelatin
2 cups caster sugar (I used normal sugar this time as had no caster sugar and it turned out fine)
Essence and/or food colouring of choice

Sprinkle the gelatin over half a cup of water in a bowl and set aside.

Combine the caster sugar with 1 cup of water in a large saucepan and stir constantly over a low heat until all the sugar is dissolved.  Add the thickened gelatin mix to the saucepan and mix until combined.

Increase to a medium heat, bring to the boil, and then reduce the heat and simmer for 10 minutes without stirring.

Remove from the heat and transfer to a heat proof bowl.  Leave to cool until just warm, add any essences at this stage if using them, and then beat for 10 minutes until very thick and peaks form. I use my Kenwood on high, and just walk away to leave it to do its thing.

Add any food colouring and beat to combine.  Pour into a lined 18 x 26 cm slice pan and chill until set. The easiest way to cut this is to use a wet knife.  You can then roll the cut squares into toasted coconut or just eat it as it is.

Macadamia Blackberry Jam Drops

I made the kids a treat today.  Big news in our house because I have not been baking at all lately. These are delish and any type of jam or curd can be used.

125g softened butter
1/3 cup sugar
1 large egg
1 cup chopped macadamia nuts
1 1/2 cups plain flour
1 teaspoon of baking powder
Blackberry Jam (or jam or your choice)


Preheat oven to 180 degrees and line a baking tray with baking paper.

Beat butter and sugar until creamy.  Add the egg and beat until combined, then stir in flour, baking powder and macadamia nuts.

Roll tablespoons of mixture into balls and place 4cm apart on prepared oven trays.  Flatten each ball slightly with your fingers and then gently make a 1cm indent in the top of each biscuit to form a hollow.

Fill each hollow with approx 1/2 teaspoon of jam.

Bake for 10 - 12 minutes or until biscuits are light golden.  Cool biscuits on trays.

KitKat Cake

This is such an easy cake to make.  And hides multitudes of cake disasters.  Like massive peaks and lumpy ganache ....

Bake your cake of choice.  Cover with icing of choice.  Stick your KitKats around the outside and then tie a ribbon around it.  Fill with lollies of choice.  Then laugh yourself silly when the intended recipient tries to cut it and can't stem the avalanche of falling pebbles.

Happy Birthday to my wonderful SIL.

BMTB Salted White Chocolate Oat Cookies

Again, more food for playgroup.  I found these on my favourite baking blog Baking Makes Things Better.  The hubby and I ate a heap of them straight from the oven, they were so good.  I was lucky to have any left for the next morning.

I added dark chocolate drops along with white as I didn't have enough white drops.  A great twist on an oat based cookie.  Link to the recipe is here.

Royal Icing Easter Egg Cupcakes

I've been trawling the internet trying to find an Easter cupcake decorating idea that doesn't involve tiny Easter Egg topped cupcakes or chicken cupcakes.  I wanted to try something a bit different.

I saw a pin on Pinterest which inspired this idea.  I soon discovered that I didn't have a very steady hand, and didn't like to pay attention to detail, so they were a bit messy, but I still love how they turned out.

I drew my egg template onto baking paper, drawing 20 eggs for 12 cupcakes (allowing for breakages, child disasters etc).

I made up my Royal Icing (I cheat and buy mine in a packet from the supermarket).  I mixed it until peaks appeared, so it was a nice firm consistency for piping.

Flipping my baking paper over, so the drawing was on the opposite side to where I was piping, I then simply piped following the egg design, and decorated them using various colours.  I left them to dry for two days before attempting to use them on the cupcakes.  Its a good idea for the 'stick' part of the design to be quite thick to help avoid snapping while placing them in the cupcakes.

I baked a simple Vanilla cupcake, adding a Mini Creme Egg in each centre before baking, and iced with a Cream Cheese Icing.  Using a kebab stick, I made holes in the cakes first before inserting my Royal Icing Eggs.

This is what happens when you leave a 2 year old unattended with a cupcake (thats my white photography background its squished on) ... I've no idea what she was thinking.  I would of eaten it.

Salted Caramel Slice

I was yearning to do some 'normal' baking (ie, not dairy, wheat or sugar free) this week.  Not necessarily to eat it, just to bake with ingredients I was familiar with.  I found this recipe in the latest Bite Magazine (from the NZ Herald) and took it along to my Friday morning Playgroup.

Apart from the base being slightly crumbly, it was good.  Salted caramel is just delicious.

250 grams butter
100 grams sugar
100 grams cornflour
50 grams icing sugar
350 grams flour
1 can caramel condensed milk
50 grams walnuts
1 1/4 teaspoon salt

Heat oven to 170 degrees and line a 20 x 30cm slice tin with baking paper.

Cream together the butter and sugar and add in the cornflour, icing sugar and flour.  Mix together until it forms a ball.  I used my hands for this.

Divide the mixture in half and use one half to press into the tin and place the other half in the fridge.

Bake for 20 minutes until just starting to turn golden.  Remove from oven and cool.

Mix the salt into the caramel condensed milk and spread it evenly over the cooled base. Sprinkle over the walnuts, dice up the remaining dough and sprinkle that evenly over the top.

Return to the oven and bake for a further 20 - 25 minutes.  When cool, slice into squares and store in an airtight container.

Chocolate Chia Seed Cake

We found out not so long ago that Danger Mouse, whom is madcat crazy, might not actually be as mad as we thought.  That he is in fact dealing with a heap of food intolerance's, which could be attributing to his behaviour (I am claiming its the food, otherwise its genes.  Definitely his Dad's ....). 

So my cooking and baking for him is slowly evolving.  He is intolerant to sugar, wheat, dairy and a heap of preservatives and colourings.  Not to mention a pile of randoms, including dust mites, perfumes and pyrethrins.  I am trying hard to eradicate the food intolerance's from his diet.

Its not easy.  Its not that fun.  Its proving to be expensive.  But its worth it, in bucketfuls. 

I've decided sugar is going to be the hardest intolerance to deal with.  It comes in lots of processed and natural forms.  So the first thing I am doing is getting rid of the processed forms, then will go from there.  I am hoping the naturally occurring sugars in pure food have no effect on him.  Fingers crossed.

Thankfully there are a heap of brilliant blogs out there written by mummies with a heap of experience in food intolerance's, who love to share their recipes.  Otherwise I'd be stuck!

Which is how I came across this Chocolate Chia Seed Cake recipe.  I didn't add cranberries and used organic coconut palm sugar for my sweetener.  Yes, still sugar, but I'm hoping because its not highly processed, is preservative free, unfiltered and is low GI it will be OK.  As I am still a bit green on this whole healthy thing, I used raw cacao instead of raw cocoa.  They might be the same thing.  I haven't bothered to research it to find out.  I also used pure virgin olive oil instead of the butter.

The kids loved it.  I had an argument with them because I wouldn't give them thirds.  An absolute winner.  It has an amazingly moist texture, is oddly grainy, yet has a lovely rich chocolaty taste.  Definitely not your traditional cake, but lovely all the same.

White Chocolate Rocky Road

This is such a great twist on the original Rocky Road, and it looks so pretty!  It would make a beautiful edible gift for Christmas.

1 cup of pink and white marshmallows
1 cup of Pascall Swirls
3/4 cup of dried cranberries (or strawberries)
1/2 cup pistachios
500 grams white chocolate

Line a square or rectangle baking tin with baking paper (I used a square 22cm x 22cm tin).  Cut all the marshmallows in half, and toss together with the cranberries and pistachios.  Place ingredients into the bottom of the tin.

Chop the chocolate and place into a double boiler.  Melt gently until smooth.

Pour melted chocolate over dry ingredients in tin, give it a gentle mix and smooth the surface with a spatula.

Refrigerate until set.  To cut, use a hot knife.

My Week Condensed

Its been busy this week.  I have been meaning to individually blog about lots of things, but ran out of time and here we are.  Its all going into one post.  As I type this my Christmas Cake is doing its 4 hour cook in the oven.  I love it that Christmas is just around the corner.  My favourite time of year.

I got my first batch of Strawberry Jam made.  I try to make as much jam over the beginning of the summer period to keep us going for the rest of the year.  I followed the method I blogged about here.

 I also finally made my Christmas Mince - one of the Alison Holst recipes. 



Had some special moments with the kids, and caught my boys snuggling on the couch in a rare moment of affection with each other.  Nawww.

There has been lots of baking this week, none of it photographed, and all of it eaten quickly.

• Cream Cheese Strawberry Muffins
• Date and Yoghurt Muffins
• Malteaser Chocolate Sponge Cake
• Red Velvet White Chocolate Cookies

A few trips to the op shop of which I found this lovely sheet and some purple poplin material, both for $3

There were two trips to Spotlight.  One for patterns and one for materials to make christmas decorations for the Kiwi Christmas Ornament swap.  More on this one later.

And there has been alot of sanding and paint priming for two upcoming projects, one for the boys and one for The Girl.

I sent out the hubby today for much needed break alone.  He is so tired and desperately needs a break away from the business to recharge and energise.  Today is his mini-break and I hope he is enjoying it.  Its good to remember that even though our husbands may leave us everyday to go to work (going to work is not a break!!), that they too need time out to relax away from work responsbilities and sometimes family as well.  He'll come back this afternoon hopefully a bit more relaxed from his time away.

Coconut and Chocolate Coffee Roll

OK, before I start, my rolling and log making skills are non-existent.  This roll tastes really yummy, and is meant to look really pretty.  I just don't have the skill, but don't let the look of mine put you off!  It's not at all hard and I did rush mine with the help of a 3 year old (yes, blame the child...).  I will make this again shortly and see if I can improve my skills and upgrade my photos.

250 grams shortbread biscuits (either homemade or store brought, it doesn't matter)
2/3 cup icing sugar
1 tablespoon cocoa
1/3 cup strong black coffee
1/2 cup dessicated coconut
50 grams butter, softened

Place the biscuits, 1/3 cup of the icing sugar and cocoa in a food processor.  Pulse until crumbs form.  Add coffee, and pulse to combine.

Lay out a sheet of baking paper and roll the mixture into a rectangle, about 18 x 22cm.

Mix butter and rest of the icing sugar and coconut together.  Spread this over 3/4 of the biscuit mix.  Using the baking paper, roll up to make a log.  I rushed this.  What I should of done was spread the coconut mix over 3/4 of the base.  Instead I dumped it thickly on less than one half and rushed it.  Don't do this.

Chill overnight.  Before serving roll in coconut and slice to serve.  Keep refrigerated.

Coconut and Chocolate Slice

I made this to take to playgroup on Friday, and its extremely addictive.  You can't just have one piece.  Unless you are dieting of course, then you had better not even go near it, because its just too tempting.

You can add jam between the base and the coconut layer as well.

BASE
80 grams Dark Nestle Melts
80 grams chopped butter, at room temperature
1/3 cup caster sugar
1 egg, lightly whisked
1 cup plain flour
2 tablespoons cocoa powder

COCONUT FILLING

225 grams shredded coconut (I used dessicated this time as I didn't have shredded)
1 x 395g can sweetened condensed milk
2 eggs, lightly whisked

CHOCOLATE TOPPING
100 grams butter, chopped
350 grams Nestle Dark Chocolate Melts

Add all to list

Add to my Shopping List

Preheat oven to 180°C and prepare a slice tin (approx 18 x 26cm) with non-stick baking paper.

Place the chocolate in a heatproof bowl over a saucepan quarter filled with simmering water (make sure the bowl doesn't touch the water).  Stir occasionally until the chocolate melts and is smooth.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the chocolate and egg, and stir until well combined. Sift the flour and cocoa into the mixture, and stir until well combined.

Press the mixture evenly over the base of the prepared pan. If you find it a bit sticky, just lightly wet your hands so the mixture won't stick to you.  Bake in pre-heated oven for 15 minutes or until firm to touch.

To make the coconut filling, combine the coconut, condensed milk and eggs in a bowl.  Spread evenly over slightly cooled chocolate base. Bake for 25 minutes or until very light golden. Set aside to cool completely.

To make the chocolate topping, melt the butter in a small saucepan over a low heat.  Add the chocolate and stir quickly until the chocolate melts, take off heat and stir until the mixture is smooth.  Pour the chocolate mixture over the coconut filling.  Either set aside in a cool place till the icing sets or place in the fridge to set.  Once set, cut and enjoy.

White Velvet Funfetti Cake

I've been trawling the recipes on Baking Makes Things Better again.  Its just all so yummy and tempting.  Decided on the White Velvet Funfetti Cake today, as need to get more oven practice in before the Christmas Cake bake on Thursday.  Plus it looked like a fun cake for the kids lunchboxes.  I used green and blue dinosaur sprinkles, the kids supervised the icing process (read into that there - they ate more icing from the bowl than probably what went on the cake) and they liked the thought of eating the wee sprinkle dinsosaurs in each piece.

Unfortunately my oven has a vendetta out against me.  True story.  Apart from the fact it was made for a family of Smurfs (teeny tiny and wee), it cooks stupidly uneven.  My cakes today were overcooked in all aspects, apart from the saucer size raw patch on the top of each one ... I watched them closely, but that middle patch just didn't want to cook. 

I need to suss this oven before Thursday!  Its D Day for the huge bowl of dried fruit I have soaking in lashes of Brandy.

Afghan Biscuits - The First Bake in the New Place

It has been a totally crazy 2 weeks.  We've been in our new place for a week now, and I am living in a surround of unpacked boxes, piles of 'stuff' that don't have homes yet and general day to day mess.

The children are finding the transition hard and keep asking me when we are going back to our old house to live.  I really want to get the house totally sorted and unpacked to help with them settling, but the energy is eluding me and I am struggling big time.  And am sure it doesn't help that we still haven't found the box that has the boys much loved matchbox cars in it ... Usually by now I am totally unpacked and sorted - am I getting older and slower haha?  Whoo hoo for the long weekend this weekend, no commitments and time to just hang, settle and cruise at our own pace.

I decided to give the kitchen a trial run and bake some Afghan biscuits, using the recipe here from Baking Makes Things Better. 

I haven't found my flow in the kitchen yet, but know it takes a while to get used to something new.  Lucky I had my wee helper to assist.



And while we were busy creating, The Girl decided that it would be the perfect time to escape outside and go for a ride in the rain ... why not?

The hubby assured me the biscuits were devine, as all of the recipes off Baking Makes Things Better are!  I am into week 6 of my 12 Week Summer Challenge, so there is no baking for me.  Here is a bit of trumpet blowing though - 5.7kgs lost in 5 weeks.  Hard work, dedication, determination and self control of crazy sugar cravings - I am just a little bit proud.   When I am finished I will post before and after photos.  If I am brave. 

Roll on this weekend for some quality family time and settling in!

Weetbix and Cranberry Slice

I've been baking galore this week.  I should be packing, as we are shifting next weekend.  I love packing and cleaning.  Said no-one.  Ever.  I would rather be baking.

I also have my 18 year old nephew staying this week, and like most teenagers, this kid can eat.  So I have filled my cupboards with baking in the hope we can fill his bottomless pit.  This slice never lasts that long around here and is easy to chuck together in a hurry.


125g butter
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons golden syrup
1 cup flour
1 teaspoon baking powder
1 cup dessicated coconut
1/2 cup sultanas
1/2 cup dried cranberries
5 Weetbix, crushed
1 egg, lightly beaten

Preheat oven to 180 degrees and line the base and sides of a 16 x 26cm pan.

In a medium sized bowl, place butter, sugars and golden syrup and microwave on medium for 2 minutes or until butter is melted.  Cool.

Combine flour, baking powder, coconut, sultanas, dried cranberries and Weetbix in a large bowl.  Make a well in the centre and stir in the cooled butter mixture and beaten egg.  Mix well.

Spread into prepared pan and bake for 30 - 35 minutes.  Cut into bars while still warm.

Raspberry and Tim Tam Chocolate Cake

Hello amazing goodness.  It was my treat night on Friday night.  Strictly I shouldn't be eating dessert, just a treat meal, but I have been desperate to make this.  I am SO glad I did.  It was worth a bit of rule bending.

My ganache was a bit lumpy.  I made it, then rushed off to my personal training session (I know, rich chocolate ganache and personal trainers don't really go together in the same sentence).  When I came back it had set well and truely and I had to coax it back into life.  Lumps like this don't affect taste.

2 cups flour
1 cup sugar
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup cocoa
1/2 teaspoon salt
2 eggs
1 cup sour milk (add 1 teaspoon white vinegar to a cup of milk)
1/2 cup vegetable oil
1 cup cold black coffee
1 teaspoon vanilla essence
1 cup frozen raspberries
1 packet Dark Tim Tams

Preheat oven to 160 degrees and prepare your cake tin.

Beat all ingredients (except the raspberries and Tim Tams) together at a medium speed until smooth and runny.  Pour into the prepared tin.

Set aside 4 Tim Tams from your packet (these are for the topping) and roughly chop up the rest of the biscuits.  Put these into the cake mix with the frozen raspberries and swirl until they are all combined.

Bake for approximately 1 hour or until cooked.

Ice with Chocolate Ganache and decorate with remaining Tim Tams.  Hmmm yea.

Banana and Hazelnut Spread Loaf

Nutella is so good.  Pity I am too cheapskate to buy it.  Instead, if the kids are getting a chocolate spread treat, I buy them Homebrand Choc Hazelnut Spread.  Just as good, not as expensive, kids will never know....

I've been drooling over a dozen different Nutella Recipes on Pinterest lately.  Today instead of drooling, I actually got up and made something (the original link for this here).  It was a total hit with the boys (The Girl not so much).  They just eat it plain and its fair to say they love it as there is only a few slices left!  I added more banana into mine, as I like things with lots of banana!

2 cups flour
2/4 tsp baking soda
1/2 tsp salt
1/4 cup softened butter
1 cup sugar
2 large eggs
1 1/2 cups mashed bananas (over ripe ones give the best flavour)
1 tsp vanilla
1/3 cup full cream milk
3/4 cup Homebrand Choc Hazelnut Spread (or Nutella)


Preheat oven to 180 degrees and prepare a loaf tin.
In a medium bowl, whisk together flour, baking soda & salt.  In a separate large bowl, beat sugar and butter with an electric mixer at a medium speed until blended (I don't think this will cream due to the bigger amount of sugar - I just blended mine well).

Add eggs, one at a time, beating well after each addition. Add the banana, milk and vanilla and beat until blended.  Add this to the flour mixture and fold together under just mixed.
Spoon spread into a small dish and soften it in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the spread and stir until blended well.
Spoon the spread batter alternately with the plain banana bread batter into the prepared pan. Swirl batters together with a knife.
Bake 50 to 60 minutes or until cooked through.  Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.