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
Tag Archives: recipe
Magic one bowl baked custard tart – easy & delicious
16 JunA very chocolate cake: choc chip chocolate loaf
13 Jun
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…
CUPCAKES:
GATHER:
125g diced butter at room temperature
good splash vanilla
½ cup caster sugar
2 eggs
1 ½ cups self raising flour
½ cup milk
LET’S GET TO IT:
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.
Mini Iced Vovo tarts – dessert for Australia Day
27 May
When I saw the post for iced VoVo tarts by the wonderfully named Frocks & Frou Frou blog I knew I would be making it sooner rather than later. Iced VoVos are an iconic Australian biscuit made by Arnotts: a shortbready biscuit base topped with raspberry jam, marshmallow & dessicated coconut. So sweet. So yum. So want one now…
Lilli from Frocks & Frou Frou made everything from scratch. I didn’t [except the strawberry jam which I had the fridge] but I imagine the homemade pastry would have added to the taste.
She also made the marshmallow topping from scratch but I was just too lazy. One day I will try her full recipe as her tarts looked so cute. If you want to check it out here it is: http://frocksandfroufrou.com/2012/04/iced-iced-vovo/
These are tiny but super, doper sweet. I could manage just one but my sugar junkie Miss 4 loved them as did her little friends. So maybe try these for a kid’s party – they will love them. Continue reading
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
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
Donna Hay gingerbread biscuit [cookies] recipe with dark chocolate
17 May
I adore Donna Hay. I love her magazine, her homewares, her style, her gorgeous store, everything. I’ve been lucky enough to meet her a few times and begged her for a job [no luck there, unfortunately]. I have every edition of her magazines and the vast majority of her cookbooks. All get a workout in my kitchen and her recipes are versatile, simple and usually no fuss.
For my mum’s birthday recently she decreed a ‘no gifts’ policy. The exception was anything home made. With this in mind I set about making her some gingerbread bickies. Mum adores gingerbread and I knew she’d love these.
The recipe is from Donna Hay Magazine issue 6. I use it every year to make gingerbread men at Christmas and it always turns out beautifully.
I dressed the biscuits up with dark chocolate glaze, another Donna Hay recipe, this time from the Simple Essentials – Chocolate book.
GATHER:
125g softened diced butter
½ cup brown sugar
½ cup golden syrup
2 ½ cups self-raising flour
2 teaspoons ground ginger
1 teaspoon bicarb soda
LET’S GET TO IT:
Preheat oven to 190C, line two baking trays with baking paper.
Place butter and sugar in bowl of electric mixer and beat until light and creamy then add golden syrup.
Add sifted flour, ginger and bicarb soda and stir to combine.
Knead lighty on a floured benchtop to form a smooth dough.
Roll dough between two sheets of non-stick paper until 5mm thick. Use cookie cutter to cut out shapes.
Bake for 8 or so minutes/until golden.
Cool on trays.
When totally cold decorate with choc glaze.
CHOCOLATE 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. Then dunk the biscuits in the melted, gooey mix. Yum.
I keep a container of this in the fridge as it can be used to top a big cake, cupcakes, sandwich biscuits together, heated to pour over ice cream or eaten by the spoonful.
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
Red velvet cupcakes with cream cheese frosting
11 May
I know – every blogger and her dog has done this recipe. That’s because these cupcakes are extra fantastic. It also helps that red is my very fav colour and they stand out from the pack.
There are many variations of this recipe and I used the most fabulous one from Joy the Baker. Her recipes are clear and concise and always work.
Generally I’m not a fan of frosting [or icing as we all it in Australia] but when it comes to this cream cheese version I could eat my body weight. Sweet yet tart it is the perfect topping for these glorious little cakes.
Before you start ensure you have red gel food colouring. The cheap liquid stuff just won’t cut it and will leave a yucky taste in your mouth. It is availability from specialist cooking stores.
GATHER:
4 tablespoons diced unsalted butter, at room temperature
3/4 cup sugar
1 egg
3 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons white vinegar
LET’S GET TO IT:
Preheat oven to 180C and line a 12 hole pan with cupcake wrappers.
In bowl of electric mixer cream butter and sugar until light and fluffy (about three minutes). Increase speed and add the egg. Scrape down the bowl and beat until well incorporated.
In a small jug mix cocoa, vanilla and red food coloring to make a thick paste.
Add to the batter, mixing thoroughly until completely combined.
With mixer on low speed slowly add half of the buttermilk then half the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and vinegar then increase speed and beat a few more minutes.
Place into wrappers and bake for 17-20 minutes/until a skewer comes out clean. Cool on wire rack, frost when .
CREAM CHEESE FROSTING: I used this recipe from taste.com.au – it is fluffy and yummy: http://www.taste.com.au/recipes/23099/cream+cheese+frosting
Dark chocolate lace cookie biscuits
7 May
I’ve come across these biscuits before with different names but I think the genius cooks at The Australian Women’s Weekly have bestowed upon these sweet morsels the best name: chocolate lace crisps. Once again this recipe is from their bible Bake.
I’ve made these many times and despite not having an overly sweet tooth I adore them. According to the notes I’ve scrawled in my cook book I first made them for a mother’s day picnic in 2010 and I made them recently for another picnic that was called off [due to bad weather]. In fact I love them so much that they are used as my WordPress image.
These are so delicious due to the dark chocolate so make sure you don’t use nasty compound stuff or they won’t taste anywhere near as good.
GATHER:
100g chopped dark chocolate
80g butter, diced
1 egg
¾ cup caster sugar [or even a smidge less]
1 cup plain flour, sifted
2 tablespoons cocoa powder
¼ teaspoon bicarb of soda
¼ cup sifted icing sugar
LET’S GET TO IT:
Place chocolate and butter in a medium sized pan and melt over a very low heat until glossy and smooth.
Remove from heat, allow to cool for about five minutes, then stir in sugar, cocoa, flour, soda and egg.
Place in fridge for 10-15 minutes or until mix is firm enough to handle.
Heat oven to 180C and line two baking sheets with baking paper.
Place icing sugar on a small plate.
Make a ball [about the size of a golf ball] with mixture, roll in icing sugar and place on baking tray.
Bake 12-15 minutes and cool on trays.
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