Tag Archives: fast

Chocolate peanut butter brownies – perfect for Christmas Day

11 Dec


Chocolate and peanut butter is always a winning combo and makes a perfect foil to all that fruit cake’n’pud traditionally offered around the Christmas table.

This easy-peasy brownie would also make a fab addition to any Christmas parties or festive barbecues.  You’ve probably got all six ingredients in your kitchen so why not make a pan of this right now? You will thank me later…

The recipe was found on BBC Good Food’s site, a fabulous place to while away the hours. I added some roasted, salted peanuts on top and boy did it make this sweet sing.



225g crunchy peanut butter

200g dark chocolate, broken into pieces

280g soft light brown sugar

3 medium eggs

100g self-raising flour

handful roasted, salted peanuts

handful dark chocolate drops


Preheat oven to 180C and grease and line a 20cm pan with non-stick baking paper.

Melt peanut butter, chocolate and sugar in a pan over low heat, stirring occasionally, until the sugar has just about melted.

Turn off heat and use a wooden spoon to beat in the eggs one by one then stir in the flour.

When everything is mixed in pour into tin, then dot the peanuts and dark chocolate drops on top.

Bake 25-30 minutes, until top is firm but inside still fudgy.

Cool and cut into squares.








Easy 4 ingredient s’mores via the By The (Cook) Book blog

23 Aug


I blame By The (Cook) Book blog for my fall into planet s’mores. As an Australian I have heard so much about this sweet American treat but have never tried them. Part of the reason is the lack of graham crackers here but after the Hungry Dad explained they were similar to digestive biscuits I was ready to make me some s’mores! Continue reading

Donna Hay fast melt and mix chocolate coconut cake

19 Jul


You may already know I worship at the shrine of Donna Hay. My bible is Modern Classics Book 2 and it is a well-thumbed book. When a lovely friend at work announced she was leaving for an amazing job opportunity I knew a choc cake was in order. Continue reading

Magic one bowl baked custard tart – easy & delicious

16 Jun

Image This fabulous baked custard tart was one of those recipes I stumbled across and just *knew* it would be in my baking future. It comes courtesy of the No Pinning Allowed blog, who named it Belgian Flan, a much more alluring name. If you want to see the original it is here: http://nopinningallowed.wordpress.com/2012/06/08/recipe-belgian-flan/ Continue reading

A very chocolate cake: choc chip chocolate loaf

13 Jun

Choc chip chocolate  loaf cake with chocolate glaze

My love of choc chips in baked goods is well known so when I came across recipe for a chocolate cake with choc chips I was sold. I found the recipe on the allrecipes.co.uk site but the original didn’t specify how much milk so I had to guesstimate. I think I guessed correctly! This isn’t a fancy cake but I bet it will be gratefully received by your guests. Continue reading

Just a quickie: warm vanilla cupcakes with chocolate & melted marshmallows

10 Jun


Oh my, this is good. It isn’t often you can quote Homer Simpson in baking but his line in relation to his Flaming Homer cocktail, ‘fire made it good’, can definitely be applied here.

First step: vanilla cupcakes. I’ve been making these babies, courtesy of Australia Women’s Weekly’s ‘Quick Mix Cakes’ book, for yonks. They are one bowl, delicious, fail-proof and never last long! They are hardy enough to withstand being made by little helpers, too. I’ve tweaked the recipe.

As usual I dress my cupcakes with Donna Hay’s dark chocolate glaze which I have blogged about previously.

But here’s the trick: make the cupcakes, allow to cool completely before dressing with the choc glaze. Stud with mini marshmallows. Then, place under the grill [broiler] for a few seconds. Keep an eye on them cause the marshmallow will melt quickly. Eat. And eat and eat. Oh, baby…




125g diced butter at room temperature

good splash vanilla

½ cup caster sugar

2 eggs

1  ½ cups self raising flour

½ cup milk


Preheat oven to 170C and line 2x 12 hole patty pans with liners.

Place everything in the bowl of electric mixer and blend until all combined and smooth.

Place in party pans and bake until golden 17-ish minutes.

Cool on wire racks.

Meanwhile, make the glaze:

Melt 150g best quality dark chocolate with ½ cup pouring cream in a small pan over low heat, stirring until melted and smooth. Stand for 20 minutes to thicken.

Spread thickly on cold cakes and immediately add mini marshmallows.

Place under a preheated grill until the marshmallows melt and bubble.


Easy banana muffin recipe

23 May


How great are muffins? They take no time to make, are versatile and can even survive being made by Misses 4 and 6 and still taste great. I had a couple of over-ripe bananas sitting in the fruit bowl so turning them into muffins was the order of the day. I tweaked several different muffin recipes from various sources but reduced the amount of sugar as I find most recipes far too sweet.

I decorated these with a few peanut butter chips but they are very yummy without. Continue reading

Fast and simple one bowl chocolate chip bar recipe

20 May

Image I do love a choc chip. Often the introduction of choc chips to a recipe takes it from blah to wow, can I have more? As much as I love choc chip biscuits I find it tedious to be rolling/flattening/baking tray after tray. So when I stumbled across a recipe for Chocolate Chip Cookie Bars by the wonderful Two Peas and Their Pod I knew at once I’d be baking it. It all the boxes I was after. Choc chips. Vanilla. Crunchy. Kid-makeable. Continue reading

Child-friendly easy apple crumble pudding dessert

14 May

Want a quick, warming dessert for these cool autumn nights? This apple crumble is just about the easiest recipe you’ll ever make. As you can see from the photos I roped in Misses 4 and 6 and they did everything except using the oven. So put your kids to work and enjoy this dessert tonight. Continue reading

Homemade strawberry jam with super easy scones [afternoon tea is ready!]

29 Apr


I adore a tea – be it Devonshire, high or afternoon I think it is all wonderful. I would have been right at home in the Victorian era: nibbling on dainty sandwiches, sweet morsels and pillow soft scones. Ahhh, it is all about the scones. For as much as I adore a freshly made scone I’m not too fond of the mess they make of my bench tops. I’m not a clean freak but nor am I fan of scraping remnants of dough off my countertops.

But every so often the need for scones hits and when it does this easy peasy 3-ingredient recipe is the one I reach for. It is child’s play and produces light, floaty scones with a lovely colour. The recipe has been around forever so I’m not sure who to credit for it.

And what are freshly made scones without a real, fruity strawberry jam? I’d been wanting to make strawberry jam for ages but every time I bought the required two punnets of berries my fruit bat daughters would devour the lot. So last time I saw strawberries on sale I bought three punnets, cut one up for the fruit bat daughters then set about making this jam with fruit bat daughter number one. Having never made any type of jam before I picked an easy recipe from kidspot.com.au that called for it to be made in the microwave. It tasted amazing but I don’t know that it would have been any quicker than using the stovetop recipe. It made a sticky mess of my microwave but beauty is pain…

Miss 6 loved the fact we made & labelled our own jam. A gorgeous vintage label wold have looked waaaaay better than my slapdash attempt but I’ll remember that for next time.



325g self-raising flour

2/3 cup cold lemonade

2/3 cup thickened cream


Preheat oven to 200C and spray a baking sheet with non-stick spray.

Sift flour into a large bowl. Combine lemonade and cream in a jug and pour to the flour bowl. Gently mix until just combined – it will be very sticky.

Tip onto a lightly floured surface and gently knead until about 3cm thick. With floured scone cutters or a glass cut out scones and place side by side on the tray.

You can brush the tops with a smidge of milk if you like but it isn’t absolutely necessary.

Bake for between 12 and 15 minutes/until pale golden. Serve warm with strawberry jam

and cream.




Two punnets of strawberries, washed, hulled and roughly chopped

1 1/4 cups caster sugar

1/4 cup lemon juice


Put a saucer in freezer [you’ll need this to test the jam later]

Put strawberries, sugar and lemon juice in a very large and deep microwave-safe bowl.

Leave for 15 minutes to allow the strawberries to soften.

Place in microwave and cook on high for 4 minutes, stopping every minute to stir the jam to ensure sugar is dissolved.

Microwave a further 25-30 minutes on high, stirring every 5 minutes or until the jam reaches setting point. (To check, place a spoonful of jam on the cold saucer and place it in the freezer for two minutes. Run your finger through the jam and if it stays in two separate portions it is set.)

Leave to cool for five minutes then gently decant into a sterilised glass jar.