I cannot tell a lie – I did not make the vision of loveliness you see before you. That was Miss9, who created these funfetti white chocolate blondies by herself from woah to go.
That child is a way better cook than me, and unlike me, her repertoire includes non-sweet items. I am happy making cakes, I am unhappy making dinner #groundHogDay
Miss9 is passionate about white chocolate and when she saw this recipe in a recent issue of Super Food Ideas’ magazine she raided the pantry and whipped these up in no time. Continue reading
The saying ‘better than sex’ is thrown around a lot in relation to certain foods. This pie – served as squares – with the addition of whiskey caramel sauce, may not be better than sex but it sure is up there with some of the best PG-rated times you’ll ever have. Continue reading
Today is the last day of the Easter school break here in Sydney and it is cold and raining. We have my best friend’s daughter over for the day and I have used this time when gals are distracted to get my bake on.
In between dancing and building a fort Miss7 decided she wanted to help out and I suggested she make something that she can take in her school lunchboxes. We decided upon savoury muffins, something I have never made before. Continue reading
This Donna Hay cake is simple and impressive and can be jazzed up with the addition of a quick icing. It isn’t overly chocolaty which could be a good or a bad thing, depending on how you feel about chocolate or how early in the day it is – while choc addicts would argue that it is never too early in the day for a chocolate hit I would actually disagree (ducks for cover). This cake neatly straddles the issue though – there is just enough chocolate for any time of day. Continue reading
School holidays in my opinion are a delicate line between ‘yay, a chance to spend some time with the kids without stress’ to ‘what on earth are we going to do all day every day?’ Continue reading
Having macadamias in the pantry is always a fraught experience. There is every chance the lot will be consumed by myself or the Hungry Dad before I have had a chance to bake with them. And there is no halfway with these delicious nuts, which are indigenous to Australia – once you pop you can’t stop, to borrow a phrase. Continue reading