BANANAS FORSTER
5 minutes, 4 ingredients and 1 pan - this is my lazy Bananas Forster recipe!
Read MoreFiltering by Category: SWEETS
HOT CROSS BUN FRENCH TOAST
Elevate those left over Hot Cross Buns this Easter!
These are my quick and easy French Toast Easter specialties.
HONEY BUTTER SEA SALT RITZ
The simplicity of this isn’t lost on me, but gosh it works! The rich, golden-baked, buttery flavour, delicate flakey layers, perfectly balanced salty finish of the Ritz and this whipped honey butter is the perfect dipper!
Read MoreGUINNESS BROWNIES
180g 70% chocolate
150g butter
1/2 cup Guinness (drink the rest)
200g brown sugar
3 whole eggs
1 egg yolk
130g sifted flour
2 tbs sifted coco powder
Guinness and ice cream, to serve
Step 1. Pre heat oven to 160C and grease and line a 20x20cm brownie tin.
Step 2. Melt the chocolate and butter in a double boiler. Once combined, add Guinness and brown sugar and stir to combine and dissolve sugar.
Step 3. Remove chocolate mix from the heat and allow to cool slightly. Adding one egg at a time, whisk and beat together well until all eggs are added and fully incorporated.
Step 4. Add flour and coco powder and mix will to incorporate. Pour batter into your brownie tin and bake for 20-25min or until cooked to your liking (I like mine goooey)
NO BAKE MANGO CHEESECAKE
My No Bake Mango Cheese Cake recipe; simple, fresh, and totally stress free!
Read MoreCHOC CHIP CUPCAKES
I recently cooked this recipe on Ch7 Sunrise for Starlight Foundation in support of their Tour De Kids Challenge. A cycling challenge during the months of October where participants set cycling goals and raise money for Starlight to help support sick kids and their families during their hospital stay and through their incredible Starlight Wish program.
These Choc Chop Cupcakes are perfect after a big cycle, a nice addition to the kids lunchboxes, or a sweet afternoon treat with a cup of tea.
RECIPE BELOW
Prep 00:15
Cook 00:35
Makes 12
Super Easy
150g butter
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/3 cup plain flour (plus extra for dusting, see Step 5*)
1 tsp baking powder
3/4 cup milk
200g choc chips
Step 1. Preheat the oven to 180C. Prepare a 12 capacity muffin tin with liners.
Step 2. Place the butter, sugar and vanilla into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for around 5 minutes or until pale and thick.
Step 3. Add the eggs one at a time, beating well in between and scraping the sides of the bowl occasionally.
Step 4. Sift together the flour, baking powder and salt into a bowl and add half of it to the butter mixture along with half of the milk and beat slowly to combine. Add the remaining flour and milk and beat once more until a smooth batter forms.
Step 5. Using a little flour, toss the choc chips until well coated, then fold through the batter and spoon the mixture evenly into the muffin casings. Bake for 30-35 minutes or until cooked through and golden. Let them cool slightly before serving. Best enjoyed immediately, but can be frozen for later!
LEMON POPPY SEED CAKE
Cake Batter
200g butter
3/4 cup caster sugar
3 whole eggs
4 lemons, zested
3/4 cup plain yoghurt
1 1/2 cup almond meal, sifted
1 1/2 cup self raising flour, sifted
1/2 cup poppy seeds
Cream Cheese & Lemon Icing
1/2 cup cream cheese, at room temperature
1/2 cup unsalted butter, softened
1/3 cup icing sugar, sifted
1 lemon, juiced
Step 1. Preheat oven to 160C. Grease a standard loaf tin. Beat together the butter, sugar and lemon zest until pale and fluffy, then add the eggs one at a time. Beating well between each. Next add the yoghurt and beat through the mix.
Step 2. Add the dry ingredients: almond meal, self raising flour and poppy seeds. Mix well to combine and the scoop into the loaf tin. Cook for appox. 60mins or until a skewer inserted in the centre of the cake comes out clean.
Step 3. While the cake is baking make the icing by beating together the cream cheese and butter until pale, fluffy and smooth. Add the icing sugar and lemon juice and continue beating for around 5 minutes or until it is smooth and light. Allow the cake to cool before icing.
APPLE & RHUBARB CRUMBLE
Apple & Rhubarb Crumble 🍏🥧 RECIPE 👇
Filling
4 grannysmith apples, peeled, cored, cut in small chunks
5 stalks rhubarb, leaves removed, cut in chunks
1 lemon, juiced
1/2 cup brown sugar
1 tbs corn flour
Topping
1/2 cup rolled oats
1/2 cup shredded coconut
1/2 cup macadamias, chopped
1/2 cup brown sugar
1/2 cup plain flour
1 tsp cinnamon
Pinch salt
2 tbs butter
Vanilla ice cream, to serve
Step 1. Preheat oven to 180C. In a large bowl toss together the apple, rhubarb, lemon, sugar and flour. Ensure everything is coated and then set aside while you prepare the topping.
Step 2. For the topping combine all ingredients apart from the butter. Toss well to combine and then add the butter and using your fingertips rub butter through the mix until it is well combined and fully incorporated.
Step 3. Pour the filling out into a medium baking dish, it is fine if it is quite full as all the ingredients will soften and shrink slightly. Next, crumble over the topping, be generous, you can never have enough crumble. Place into the oven and bake for 25-30mins until golden and bubbling. Allow to rest slightly (about 5mins) before serving with vanilla ice cream.
FRENCH TOAST CRUMPETS
Makes 6 crumpets
2 whole eggs
Half a cup of milk
1 tsp maple syrup (save more to serve)
1/2 tsp vanilla powder (you can use your choice of vanilla flavouring)
1/2 tsp cinnamon
6 crumpets
Butter, to fry
Vanilla ice cream, to serve
Step 1. In a shallow bowl, whisk together the egg, milk, maple, vanilla and cinnamon. Place a fry pan on medium high heat. Dunk crumpets into the mix and dredge through both sides.
Step 2. Add a knob of butter to the pan and cook crumpets until golden brown in colour on each side, about 1-2mins per side. Repeat with remaining crumpets.
Step 3. Serve with vanilla ice cream and maple syrup.
BERRY GALETTE
RECIPE CREATED & DEVELOPED FOR WOOLWORTHS
250g blackberries
1 tbs demerara sugar
1 tbs cornflour
1 sheet Woolworths frozen shortcrust pastry, partially thawed
1 tbs milk
2 tbs flaked almonds
500g Woolworths vanilla ice-cream
Step 1. Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Combine blackberries, 2 tsp sugar and cornflour in a bowl. Stand for 5 minutes. Drain and discard juice.
Step 2. Place pastry on prepared tray. Prick base with a fork. Spoon berries onto centre, leaving a 3cm border. Tuck the edges roughly over to create a 2cm border.
Step 3. Brush pastry border with milk, then sprinkle with almonds and remaining sugar. Bake for 30 minutes or until golden brown. Serve with ice-cream.
Featured
HOT CROSS BUN BREAD & BUTTER PUDDING
A simple and easy dessert for the whole family this Easter season!
6 x Chocolate Hot Cross Buns, tops sliced off and the base sliced in half again
60g butter, room temperature
1 x 190g Belgian Milk Chocolate blocks, cut into chunks
4 whole eggs
1 1/2 cup full cream milk
1 cup pouring cream
Vanilla Ice Cream, to serve
Step 1. Preheat oven to 180C. Grease a circular oven proof dish. Butter each slice of your hot cross bun (even the lid) with butter. As you butter, place in rings around the base of the baking dish, feel free to pack them in tightly if needed.
Step 2. As you go, fill the gaps between your buns with Woolworths Belgian Milk Chocolate. Prepare the custard mix by whisking together the eggs, milk and cream. Pour 3/4 of the custard mix over the buns. Top with the Hot Cross Bun lids, scatter with any remaining chocolate and then pour over the remaining custard mix.
Step 3. Bake for 20-25min or until cooked.
ANZAC BISCUIT ICE CREAM SANDWICH
CHRISTMAS PANETTONE TIRAMISU
Christmas Panettone Tiramisu RECIPE 👇
300ml Espresso
6 Egg yolks
1 cup (200g) sugar
60ml brandy / whisky
1 orange, zested
500g mascarpone cream
500ml thickened cream
1 panettone of your choice (I used choc orange), sliced into large 2cm thick discs that will fit in your trifle vessel
1/4 cup (25g) dark cocoa powder
Step 1. To start this recipe, brew your coffee. Strong is better for this recipe. Instant coffee is also fine to use.
Step 2. In a large heatproof bowl place in your egg yolks, sugar, brandy/whisky and orange zest then whisk them immediately to combine it all. Place the bowl over a large pot of boiling water then continually whisk it whilst the egg mixture thickens. This might take up to 8 - 10 minutes.
Step 3. Remove it from the heat then add the mascarpone cream. Now, whisk until it is smooth and glossy. Place it into the fridge until it is needed.
Step 4. In a large bowl, whip your cream with an electric mixer with a whisk attachment until you reach soft peaks. Begin to fold this cream through your mascarpone cream mixture until all the cream is evenly incorporated.
Step 5. Quickly submerge each disc of panettone (one at a time) into the coffee then place into the trifle dish. Spoon in a good helping of your mascarpone cream mixture onto the layer of soaked panettone. Repeat this step directly on top of the mascarpone until your trifle glass is full.
Step 6. Dust the top layer with the dark cocoa powder then place in the refrigerator for at least 5 hours or overnight to set (it’s best with a decent amount of time and great one for Christmas to have pre-prepared!)
CHOC BLACKBERRY CHRISTMAS TRIFLE
RECIPE DEVELOPED FOR WOOLWORTHS
2 x packets Woolworths Port Wine Jelly
1 x Woolworths Chocolate Mud Cake, sliced into squares
1 x packet Woolworths Mini Choc Sponge Rolls
1 x 600ml Woolworths Thickened Cream
2 tbs icing sugar
2 x 125g punnets fresh blackberries
Method
Step 1. Add the Port Wine Jelly into a medium glass container. Add in 500ml of boiling water and mix to dissolve. Place in fridge to set for 4 hours or overnight. Once set, cut into large 3 by 3 cm cubes.
Step 2. Whip together the thickened cream and icing sugar until just firm peaks are achieved
Step 3. In a trifle dish, layer in the elements of your trifle, I like to start with mud cake as the base layer, a layer of whipped cream, then jelly cubes, sponge roll and top with more whipped cream and garnish with blackberries.
CHRISTMAS CHOCOLATE BARK
MARS BAR SLICE
Mars Bar Slice RECIPE 🍫👇🏻
3 mars bars, chopped (plus one extra for topping)
2 tbs butter
1 tbs sweetner (i used dolce de leche)
3 cups rice bubbles
360g chocolate
1 tbs coconut oil
Step 1. Melt mars bars over a double boiler with butter and sweetener (the nougat wont fully melt, and that is fine!)
Step 2. Mix melted mars bar with rice bubbles and then press into a lined tin (I used a brownie tin)
Step 3. Melt chocolate with coconut oil and then pour over rice bubble mix and top with remaining mars bar.
Step 4. Place in the fridge until fully set, slice and serve (keep in fridge for storge!)
CHOC BROWNIE COOKIE
150g 70% dark chocolate
70g unsalted butter
150g caster sugar
2 large eggs
30g cocoa powder
1/4 tsp salt
75g dark choc, cunks or chips
Step 1. Preheat oven to 180C. Melt butter and chocolate over a double boiler.
Step 2. Whisk / beat together the eggs and sugar until light and fluffy
Step 3. Once cooled slightly, add chocolate to egg mix and beat until combined. Next sift in cocoa powder and whisk to combine. Add chocolate chunks and stir through. Place in fridge to cool, mix will be loose but putting it in the fridge will firm it up enough to scoop.
Step 4. Using an ice-cream scoop, scoop onto lined baking trays and cook at 180C for 8-9mins, you will see the cookies puff up. Remove from oven and allow to cool slightly before moving them to a wire rack to cool completely (I like to eat them while they are still warm with ice cream)
Recipe via @theloopywhisk
CHOC DRIZZLED MUESLI BARS
RECIPE DEVELOPED FOR WOOLWORTHS
Memories of opening school lunchboxes and finding a delicious choc coated muesli bar are pretty strong (mind you they weren’t home made) however making them yourself is really simple and easy and allows you to know exactly what is going into them.
Prep 00:15
Cook 00:20 (plus chocolate setting time)
Makes 12
Easy
Ingredients
4 cups Woolworths Summer Fruit Muesli
3/4 cup Macro Flaxseed Oil
1 cup Woolworths almond meal
6 dates chopped
2 tsp cinnamon
1 1/2 tsp vanilla extract
2 eggs
2 tbsp maple syrup
50g Dark (70%) chocolate for coating
Method
Step 1. Combine all dry ingredients in a bowl.
Step 2. In a separate bowl, whisk together wet ingredients.
Step 3. Add the wet ingredients to the dry ingredients and mix well to combine.
Step 4. Press the mixture into a lined (24 x 18 cm) baking tray and bake at 160 C for 18-20 minutes or until golden brown.
Step 5. While mix is still warm, cut int0 12 bars. Once cooled, melt the dark chocolate and drizzle over bars. Place in the fridge to harden for a couple of hours or overnight.
RHUBARB & BERRY CRUMBLE
RECIPE DEVELOPED FOR WOOLWORTHS
Prep 00:10
Cook 00:40
Serves 4
Easy
Ingredients
1 bunch rhubarb, trimmed and cut into 3cm pieces
500g Woolworths Frozen Mixed Berries
1 tbs lemon juice, plus zest of lemon
1/2 cup caster sugar
Crumble
1/2 cup Woolworths Plain Flour
1/2 cup Woolworths Australian Rolled Oats
1/4 cup Woolworths macadamia, roughly chopped
1/4 cup Woolworths Shredded Coconut
1/3 cup Woolworths Essentials Brown Sugar
1 tsp Woolworths Ground Cinnamon
125g melted Woolworths Australian Unsalted Butter
To serve
Woolworths Vanilla Bean Ice Cream
Step 1. Preheat oven to 180C. Place rhubarb, berries, lemon juice and zest along with caster sugar in a saucepan over medium heat and cook for 10 mins or until rhubarb just begins to soften. Remove from heat and set aside until needed.
Step 2. For the crumble, place all ingredients in a large bowl and mix together with your hands until you have a chunky textural crumble mix.
Step 3. Pour rhubarb and berry mix into your favourite baking or pie dish, top with crumble mixture and bake for 20mins or until the top is golden and crunchy and the mix is bubbling.
Step 4. Remove from oven and allow to cool slightly before serving with Woolworths Vanilla Bean Ice Cream.
HOT CHOCOLATE TIRAMISU
This is everything you want in a tiramisu if you aren’t a coffee lover! Plus, doing it in single serve cups like this is really fun and super easy to share with that special someone!
Prep 00:15
Cook 00:00
Makes 2
Easy
Ingredients
6-8 lady fingers biscuits
1 1/2 cups hot chocolate
1/4 cup white sugar
300ml thickened cream
250g mascarpone
Chocolate Ganache
100g dark chocolate, roughly chopped
100g thickened cream
Method
Step 1. Place the thickened cream and sugar in a bowl of a stand mixer and whip to soft peaks - 2-3 minutes.
Step 2. Add in the mascarpone and mix on low until just combined, about 30 seconds.
Step 3. To make the Chocolate Ganache, add the chocolate pieces into a heat proof bowl over a pot of simmering water. Once starting to melt, add the cream and mix together until combined into a thin chocolate sauce.
Step 4. Dip the lady fingers into the hot chocolate, then break and place into jars. Spoon in the whipped cream, crumble over another biscuit and then top with the chocolate ganache.
Step 5. Place into the fridge for 10 minutes for the chocolate to set. Then serve!