Apple Cinnamon Slice

I have a very important babysitting role over the next two weeks - looking after a Thermomix!  Hurray!!!  It's a lot easier than looking after a 2-year-old, that's for sure!  I have spent the weekend cooking up a storm already and am trying out lots of new things.

Here's one I tried out...and never fear, for those who don't have a Thermomix (yet!), there's a version below for you :-)  Enjoy!

Ingredients
125g butter
1 cup/140g self-raising flour
1/2 cup/90g caster sugar
1/2 cup/40g desiccated coconut

Topping
4 apples, peeled, cored & quartered
2 eggs
2/3 cup/100g self-raising flour
1/2 cup/90g caster sugar
1 cup/80g desiccated coconut
1 teaspoon ground cinnamon

Method (Thermomix)
Preheat oven to 180 degrees celsius/160 fan-forced.  Grease and line a slice pan with baking paper.

Melt butter for 2 minutes/60 degrees/speed 2.

Add flour, sugar & coconut.  Mix 5 seconds/speed 5.  Scrape down the sides and blitz for another 5 seconds/speed 5.

Press firmly into the tin and bake for 10 minutes.

In the meantime, place apple into the TMX bowl.  Blitz 3 seconds/speed 6.

Add remaining topping ingredients and mix on reverse/5 seconds/speed 6.

Spread on top of the base and bake for 40 minutes, until lightly golden and cooked through.

Cool in tin then slice and serve.


Method (standard)
Preheat oven to 180 degrees celsius/160 fan-forced.  Grease and line a slice pan with baking paper.

Melt butter in the microwave.  Place in a large bowl along with flour, sugar and coconut.  Mix well.

Press firmly into the tin and bake for 10 minutes.

Grate or finely chop the apple.  Place in the bowl and mix well with remaining topping ingredients.

Spread on top of the base and bake for 40 minutes, until lightly golden and cooked through.

Cool in tin then slice and serve.

"You'll Never Guess" Brownies

You'll never guess the secret ingredient in this delicious brownie!  It's free from gluten, dairy and refined sugar if you wish.  It's super easy and the kids will never know they're eating vegetables!

Ingredients
250g cauliflower
1 cup gluten-free self-raising flour
1/2 cup cocoa
1/2 cup coconut sugar or brown sugar
1/2 cup olive oil or coconut oil
1/2 cup water
pinch salt
1 teaspoon cinnamon

Method
Preheat oven to 180 degrees celsius/160 fan-forced.

Steam the cauliflower until tender.  Place in a food processor and mix until smooth.

Add remaining ingredients and process for 1 minute, until smooth and well combined.

Pour into a lined 20cm square baking tin.

Bake for 30 minutes.

Sprinkle with cocoa and serve.

Mango, Lime & Passionfruit Jam

A beautiful fusion of flavours - this one's a real treat!

Ingredients
500g mango flesh, chopped
1 lime
2 passionfruit
500g caster sugar

Method
Slice two pieces (about 4cm long) of peel off the lime.  Place them, along with the juice of the lime, the passionfruit pulp and seeds, and mango, in a medium saucepan.  Bring to the boil and simmer, until mango is tender and fairly broken down.

Warm the sugar in the oven or microwave.  Add to the fruit and stir well to combine.  Return to the boil, then simmer for about 30 minutes.

Pour into hot, sterilised jars and seal well.

Cupcakes

This is one of those basic recipes that you need on hand, especially when you're a mum!  These cupcakes turn out perfectly every time and are always a hit with the kids :-)  This recipe makes 2 dozen.

Ingredients
200g butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
3 cups self-raising flour
1 cup milk

Method
Preheat oven to 180°C/160°C fan-forced oven. Line 2 muffin pans with paper cases.

Beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Mix in half the flour on low speed, followed by half the milk, then repeat.

Divide mixture evenly between pans. Bake for 18 minutes, until cooked through and lightly browned.

Transfer to a wire rack to cool.

Buttercream
150g butter, softened
3 cups icing sugar mixture
2 tablespoons milk

Method
Beat butter in a bowl until pale.

Gradually add icing sugar mixture and milk, beating constantly until combined.  Add colour if desired.

Spread cooled cupcakes with icing and decorate.

Love Bites

These gorgeous little bites are not only delicious, but practically guilt-free!  A perfect Valentine's treat for those wanting to be good!

Ingredients
1 cup desiccated coconut
1/2 cup cocoa
1/2 cup sunflower seeds
1/2 cup pepitas
1 cup dates
1/2 cup sultanas
2 teaspoons chia seeds
2 teaspoons vanilla extract
2 teaspoons cinnamon

Method
Combine ingredients in a food processor or blender and mix for about a minute, until it all comes together and is well combined.

Press into mini love heart-shaped silicone molds.  Refrigerate until firm.

Guilt-Free Lamingtons

Making lamingtons for Australia Day is a tradition my sister Fiona & I started many years ago.  There's something really satisfying about the process and they taste SOOO much better than store-bought.  Here's my go-to lamington recipe, which I entered into the Ekka two years ago.  Sometimes, I like to mix things up with lamington cake or cupcakes, which are great options too.

But this year, I'm on a stint of clean eating, meaning traditional lamingtons are out of the question.  So I started hunting around for a suitable version, but had no luck.  Well, we all know what to do in that situation - make up your own!

I was pretty impressed with the end result - the cake is light & moist & delicious, the chocolate icing is to DIE for and the whole package is practically perfect (trust me, I've eaten three today...oops!)  Who knew lamingtons could be guilt-free!  Make sure you give these ones a go :-)

Ingredients
1/2 cup coconut flour
1/2 cup almond meal
1 teaspoon gluten-free baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup honey
1/2 cup coconut cream

Chocolate Icing
1 cup cocoa
1/2 cup coconut oil
1/2 cup maple syrup
1 cup shredded coconut

Method
Preheat oven to 180 degrees celsius / 160 fan-forced.

In a food processor, combine the dry ingredients.  Mix well.

Add the eggs, one at a time, then the vanilla, oil, honey and coconut cream.  Process for about 30 seconds, until well combined.

Line a 20cm x 20cm square tin with baking paper.  Pour mixture into tin and bake for about 40 minutes, until golden brown and cooked through.

Leave to cool to room temperature, then refrigerate.

Combine cocoa, coconut oil and maple syrup until it's a coating consistency.  Add hot water if necessary.

Slice the cake into bars.  Coat with chocolate icing then coconut.  Place on a wire rack to set, then keep in the fridge.

If you want an easier and cleaner option, simply spread the chocolate icing over the top of the uncut cake, then sprinkle with coconut.  Refrigerate and slice to serve.

Caramel Banana Cake

This is no ordinary banana cake!  Give it an extra kick by adding white chocolate, brown sugar and golden syrup, and you have a delectably delicious dessert!

Ingredients
125g butter
1/2 cup brown sugar
1 teaspoon vanilla extract
100g white chocolate, melted
2 eggs, beaten
2 tablespoons golden syrup
2 over-ripe bananas, mashed
2 cups self-raising flour

Icing
125g butter
100g white chocolate, melted
2 cups icing sugar

Method
Preheat oven to 180 degrees celsius/160 fan-forced.

Cream butter, sugar and vanilla in a large bowl until light and fluffy.  Gradually add white chocolate.  Add eggs, golden syrup and banana, continuing to beat until well combined.

Stir in the flour and mix well.

Pour into a lined 20-25cm round baking tin.

Bake for about 50 minutes, until golden brown on top and cooked through.

Allow to cool in tin for 5 minutes, then remove and cool to room temperature.

Meanwhile, make the icing:  cream butter until light and fluffy.  Gradually add white chocolate, then the sifted icing sugar.

Cut cake in half horizontally and spread with icing.  Spread remaining icing on top, then dust with cocoa powder and serve.

Popcorn Candy Cane Slice

Yum!  This Christmas slice is so easy and so tasty (I'm warning you now, once you start, it's hard to stop!)  It does break up a bit when you cut it, but I don't mind the rustic look of slice "chunks" - but you could always up the white chocolate content to help it stay to together.  It's so delicious, you'll love it!

Ingredients
8 cups popcorn (pop your own in a saucepan with a bit of oil)
220g white chocolate, melted
10 candy canes, crushed
red sprinkles, optional
silver balls, optional

Method
Put popcorn in a bowl and mix with white chocolate and red sprinkles.

Spread into a lined slice pan, then sprinkle with candy canes and silver balls.

Refrigerate until firm, then cut or break into chunks and serve.

Chocolate Christmas Clusters (gluten-free & dairy-free)

If you love Christmas treats but are conscious of the calories, this recipe is for you!  Or perhaps you love to give goodies to friends but someone is gluten-free and dairy-free - look no further!  These are super easy, absolutely delicious and are perfect for the health-conscious this Christmas.  Enjoy!

Ingredients

1/3 cup cocoa powder

1/3 cup desiccated coconut

1/3 cup coconut oil

1/3 cup maple syrup

1/4 cup cranberries

1/4 cup slivered almonds

Method

Mix cocoa, coconut, oil and maple syrup in a small bowl until well combine.

Spoon into a 12-hole silicone mini muffin pan.

Top with cranberries and almonds.  Refrigerate until firm.

Pop out of pan and serve.

White Chocolate & Gingerbread Cheesecake

I've been thinking about this recipe all of December and finally got a chance to make it - WOW!  I love love love it - the gingerbread base is to die for, the white chocolate is divine and the lime just gives it an extra little punch.  It's just so Christmas - you'll love it too!

Ingredients
250g gingerbread biscuits (can be bought or home-made) + 6-8 extra biscuits to decorate
100g melted butter
250g cream cheese, softened
1/2 cup caster sugar
3 eggs
180g white chocolate, melted
300g sour cream

zest & juice of 1 lime

1 teaspoon ground ginger

Method

Preheat oven to 180 degrees Celsius.

Crush biscuits in a food processor until ground finely.  Add melted butter and mix well.

Spread over the base of a lined 7 or 8-inch springform pan.  Press down firmly.

Using a food processor or electric mixer, beat cream cheese with caster sugar for about 30 seconds.

Add eggs, one at a time, then melted chocolate, sour cream, lime juice, zest & ginger.  Mix until smooth and well combined.

Bake for 1 hour and 15 minutes.  Allow to cool until warm, then refrigerate until cold and set.

Top with biscuits and serve.

Spiced Choc-Cherry Brownies

These delicious brownies are just Christmas through and through, with the added spice and fresh cherries!  Very decadent - perfect for a gift!  They're pretty amazing :-)

Ingredients
250g dark chocolate
150g butter
1/2 cup brown sugar
3 eggs, lightly beaten
3/4 cup plain flour (can use gluten-free)
1/3 cup cocoa
1 teaspoon mixed spice
15 fresh cherries, halved and pitted

Method
Preheat oven to 170 degrees Celsius fan-forced.

Place chocolate and butter in a heat-proof bowl.  Microwave for 1 minute on medium (50% power), stir and return for another minute, or until melted.

Add the brown sugar and stir until well combined.  Allow to cool slightly before adding eggs & stirring well.

Add flour, cocoa and spice & mix.

Spread into a lined square baking tin.  Place cherry halves on top, cut-side down.

Bake for about 30 minutes (baking time depends on if you prefer them on the firm side or a bit more gooey!).

Remove from oven and cover with alfoil.  Allow to cool, then slice and serve.

Chocolate Fruit Mince Bites

This recipe came about because I'd made some Shortbread Biscuits but unfortunately had a few breakages, so they couldn't be gifted.  I checked out my Christmas supplies in the pantry and using some of the staples I always stock up on at this time of year, came up with these delicious treats!  They are delicious and divine and very, very sweet!  They are so quick to make and don't even require baking - these little treats simply are like Christmas in your mouth!

Ingredients (makes 24)
200g dark chocolate, melted
150g plain or spiced biscuits, chopped (I used spiced shortbread, but something like Nice biscuits are fine)
100g fruit mince (home-made or make your own from Charlie's dried fruit)
30g desiccated coconut
150g condensed milk

Method
Mix together all ingredients until well combined.

Press into 2 silicone mini muffin pans and refrigerate for 1 hour.  Turn out and top with festive M&Ms, sprinkles, cocoa, icing sugar or coconut.

Pear & Ginger Jam

I haven't made any jam in a while, since it's still a bit early for stone fruit, but we've seen the last of the strawberries.  I was wondering what I could use in the meantime, then got an idea for this one.  It's rich and sticky and the flavours are just divine.  It's probably better for dolloping, as the pear bits really held onto their shape, so it is quite chunky.  I'd like to experiment with a smoother one, so I'll keep you posted!  Perfect with scones, pikelets, crepes or on toast.

Ingredients
1kg pears, peeled, cored and diced (about 800g of flesh)
800g white sugar
zest and juice of 1 large lemon
25g fresh ginger, peeled and crushed or finely diced
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Method
Place all ingredients in large saucepan over medium heat.  Cook, stirring often until sugar is dissolved.

Reduce heat to low and simmer for about 1 hour, until golden and thickened.

Test if jam is ready by placing a saucer in the freezer for 5 minutes.  Dollop a teaspoon of jam and leave for 30 seconds.  Run your finger through the middle - if it stays separate, jam is ready.

Pour into sterilised jars.

Pfeffernusse

My Christmas tree is up and I'm getting into the spirit with some early festive baking!  I can't believe I've never made these before - they are divine!  They are a German biscuit and just embody that Christmas spice taste.  Perfect to wrap up as little gifts...or to eat yourself (just try and stop at one!)  I made a couple of batches, and in one I was a bit impatient in letting the mixture cool - those ones didn't turn out as well, so it's definitely worth following the instructions for the perfect taste and texture :-)  These will also freeze well, so you can get organised now (I have to hide them from my husband so they actually last until Christmas!)  Enjoy these ones, I know you will!

Did you know Charlie's can supply all of your Christmas spices?!  Check them out!

Ingredients
1/2 cup golden syrup

125g butter

1 teaspoon vanilla essence

2 cups plain flour

1/2 cup brown sugar

1 teaspoon bicarb soda

1 teaspoon cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves 

1/2 teaspoon ground ginger 

1/2 teaspoon ground black pepper

1 egg, lightly beaten

1/2 cup confectioners’ sugar for dusting

Method

Combine golden syrup, butter and vanilla in a small saucepan over low heat.  Cook, stirring often, until butter has melted and ingredients have combined.

Remove from the heat and set aside to cool to room temperature.  Stir in the beaten egg.

In a large bowl, combine the flour, sugar, bicarb and spices. 

Gradually add the liquid and stir until well combined.  Chill the dough in the fridge for about 2 hours.

Preheat oven to 170 degrees Celsius/150 fan-foced.

Line two large trays with baking paper.  Roll dough into balls about 2cm in diameter.  Place onto the trays, allowing room for them to spread.

Bake for 12 to 15 minutes, until they are slightly firm on top.  They may have small cracks - that's okay!

While they are still warm, roll in icing sugar to coat.  If you like, you can roll them a second time for extra coating once they've cooled.

Apple Sour Cream Slice (Gluten-Free)

This is one of my all-time favourite slices and the first one I'll go for when I see it at a party or gathering!  I can't believe this is actually the first time I've made it - and I'm certain it won't be the last.  I've made it gluten-free, but you can easily just use standard SR flour if you wish - just make a straight substitution.  You can also experiment with other fruits - let me know if you do and what your favourite is!

Ingredients
1 cup gluten-free self-raising flour
1 cup desiccated coconut
1/2 cup caster sugar
125g butter, melted
1 teaspoon vanilla extract
400g tin of pie apples OR 6-8 fresh apples, peeled, cored, chopped and stewed
300g light sour cream
1/2 tablespoon cinnamon
1/2 tablespoon caster sugar, extra

Method
Preheat oven to 180 degrees Celsius/160 fan-forced.

Combine flour, coconut and sugar in a large bowl.  Add butter and vanilla and mix well until combined.

Grease and line a slice pan.  Press mixture into pan and bake for 10 minutes, until light golden.

Spread with sour cream, then top evenly with apples.  Combine cinnamon and sugar, then sprinkle evenly on top.

Return to oven for 20 minutes.  Cool in pan, then slice and serve.

Mini Steamed Christmas Puddings

Yes, it's October.  And I'm talking about Christmas.  But just bear with me for a bit!

Last December, I felt so busy with cooking and preparing for the festive season, that I vowed to be more organised this year - and here we are!  Christmas Puddings are perfect to prepare ahead, because they freeze well and the flavour gets even better with time.  I prepped these up this week, wrapped them in calico I picked up from Spotlight - and now I have 30+ puddings in my freezer ready for Christmas!  I feel so organised!

You can use any dried fruit you like to make up the quantity - tailor it to your taste.  This method gives you that steamed texture, but is so much easier than steaming in a saucepan in the calico.  So get organised - December is just around the corner!

Grab your dried fruit, eggs and oranges from Charlie's!

Ingredients (makes about 34 mini puddings)
1kg mixed dried fruit
250g dried cranberries
250g dried apricots, chopped
150mL brandy
juice and zest of 1 orange
250g butter
2 cups brown sugar
1/4 cup maple syrup
2 teaspoons Parisian browning essence (optional)
1/2 cup water
1 1/2 cups breadcrumbs
1 1/2 cups plain flour
1 cup self-raising flour
2 teaspoons mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon ginger
4 eggs

Method
Preheat oven to 180 degrees Celsius/160 fan-forced.

Combine dried fruit in a bowl and add brandy and the orange juice.  Cover and leave for 2 hours (or up to overnight if you have the time).

Place fruit in a large saucepan and add butter, sugar, orange zest, maple syrup, browning essence and water.

Heat at medium-high, stirring regularly, until butter has melted and sugar dissolved.  Bring to the boil then reduce heat and simmer for 5 minutes.

Cool slightly.  Add dry ingredients then eggs and mix well to combine.

Grease 3 muffin pans with oil.  If they are not silicone, place a circle of baking paper in the bottom of each to prevent sticking.  Divide mixture between pans.  Place each pan in a roasting tray and fill to half-way up muffin pans with boiling water.  Cover pans with baking paper then alfoil, gathered tightly around edges.

Place in oven and cook for 45 minutes to 1 hour, until cooked through.  (I did 2 trays for 1 hour, then 1 tray for 45 minutes).

Cool to room temperature, then wrap in squares of calico and tie with ribbon.  Reheat in the microwave.

Orange Puddings

These delightful little puddings were made by my wonderful husband Dean.  He insisted on doing dinner last weekend and after delicious chicken satay burgers, he produced these from the kitchen.  They were delicious!  He found the recipe at www.taste.com.au and they were perfect served with a scoop of vanilla ice cream.  I've copied the recipe exactly as it was but included Dean's changes down the bottom.  Pass on this recipe to your husband - he might just surprise you!

Ingredients
1 cup self-raising flour, sifted
1/3 cup caster sugar
1 orange, rind finely grated
60g butter, melted, at room temperature
1/2 cup freshly squeezed orange juice
1 egg

Sauce
2/3 cup caster sugar
1 1/4 cups freshly squeezed orange juice

Method
Lightly grease an 8cm deep, 6-cup capacity, heatproof, microwave-safe dish.

Combine flour, sugar and orange rind in a bowl. Whisk together butter, juice and egg. Stir into flour mixture until well combined. Spoon into prepared dish. Smooth surface.

Make sauce: Place sugar and orange juice into a heatproof, microwave-safe bowl or jug. Cook on MEDIUM (50%) power for 3 minutes, stirring every minute, or until sugar dissolves. Cook on HIGH (100%) power for 1 to 2 minutes or until sauce comes to the boil. Pour hot sauce over the back of a large metal spoon to evenly cover pudding.

Place pudding onto a microwave-safe rack or upturned dinner plate. Cook, uncovered, on MEDIUM (50%) power for 8 to 9 minutes or until a skewer inserted around edges comes out clean but centre is still a little sticky. Cover tightly with foil. Stand for 5 minutes or until centre is no longer sticky. Serve with ice-cream.

DEAN'S VARIATION:

He only made 1/2 quantity of the sauce.  He divided the mixture into a greased friand pan, to make individual puddings.  He baked it in the oven, rather than microwave - for about 20 minutes at 180 degrees.

Paleo Pumpkin Slice

I came across this recipe at a great website called Elana's Pantry when I was looking for a recipe to use up some leftover pumpkin.  It's pretty good - however, coconut flour does have quite a unique texture, so be prepared for that!  The chocolate (I used a 70% dark variety) was definitely the hero of the dish for me (I sound all Masterchef!) - but it's a tasty little combination and pretty healthy too!

Ingredients
⅓ cup coconut flour
¼ teaspoon salt
½ teaspoon bi carb soda
½ teaspoon cinnamon
4 eggs
1 cup roasted or steamed pumpkin
⅓ cup honey
¼ cup oil
½ cup chocolate chunks

Method
In a food processor, combine coconut flour, salt, bicarb and cinnamon.

Pulse in eggs, pumpkin, honey and oil until well combined.

Stir in the chocolate by hand.

Transfer batter to a lined slice pan.

Bake at 180 degrees Celsius for 20-30 minutes.  Best kept in the fridge.

Almond Butter Biscuits

This is a recipe I adapted from a 4 Ingredients book and I love that it's so easy and gluten free.  The original recipe uses peanut butter, but it was just as good with almond - or any nut butter would do!

I used whole almonds from Charlies and made them into a butter with my neighbour's Thermomix - but you could just buy it (go for the natural stuff from the health food section of the supermarket).

Ingredients
1 cup (250g) almond butter
3/4 cup (220g) brown sugar
1 teaspoon cinnamon
1 egg

Method
Preheat oven to 180C. Mix all ingredients into a bowl.

Spoon small tablespoon sized balls onto 2 lined baking trays. Flatten slightly.

Bake for 8 minutes, or until a thin crust forms on the biscuit.  Cool and enjoy.

Cake Balls

I was going through my freezer the other day, when I came across a container full of leftover Fire Truck Birthday Cake  from my little man's birthday last month.  Leftover birthday cake is so delicious, but you can't really serve a deconstructed cake - and my tummy & thighs certainly don't need the extra calories!

So I came up with this - and it was soooo delicious!  Because of the red fire truck icing, the balls came out such a beautiful rich red colour - but you could always add some colour if you just have plain leftover cake.  You can also experiment with the flavour, or just leave it as it.

Ingredients
leftover cake, iced with buttercream
1 teaspoon strawberry essence (or any other flavour - or if your cake is flavoured, just leave it as is)
100g dark chocolate, melted
sprinkles, for decoration

Method
If frozen, defrost the cake.  Place chunks into a food processor or Thermomix and process until fine crumbs form.  Add essence.  Continue to process until mixture comes together in a big ball and is quite moist.

Roll tablespoonfuls of mixture into balls.  Assess the texture and if necessary, place in freezer for about 30 minutes.

When mixture is firm, dip in melted chocolate, sprinkle with decorations and refrigerate until set.