Baileys And Tim Tam Chocolate Lasagne!

Baileys And Tim Tam Chocolate Lasagne!


Ok I don’t really think this dessert needs an introduction, I mean it has Baileys, Tim Tams and chocolate all in the one dish < bliss!

This is not the healthiest of desserts but it sure is delicious!

Ingredients:

500 mills of Paul’s Chocolate Custard

500 mills of Thickened cream

1 Packet of Tim Tams, flavour of your choice

150 mills of Baileys

1 Chocolate Roll cake, you can use any chocolate cake we used similar to a jam roll only in chocolate.

2 Tablespoons of icing sugar

1/2 Teaspoon of vanilla essence

 

Method:

Cut the cake into 1 inch thick pieces and add to the bottom or a tray, we used 25 cm you can use whatever size you like you may have more layers if smaller and less if bigger. Set the rest of the cake aside for a second layer.

Drizzle half the Baileys over the sponge cake and set aside.

In the mean time add the cream, other half of the Baileys, vanilla and icing sugar to a bowl and whip until thick.

Crush the packet or Tim Tams so that they are roughly 1 cm in size, a few bigger pieces wont matter.

Pour the chocolate custard over the cake base making sure the whole cake is covered.

Sprinkle half of the Tim Tams over the custard.

Place another layer of chocolate cake on the custard.

Top with the Baileys cream and the rest of the crushed Tim Tams.

You can eat straight away or let it sit over night in the fridge and let the baileys soak into the sponge yum!

Serves 10

Do you have a Bailey’s recipe you would like to share with us? 

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Easy Orange And Poppy Seed Cake

Easy Orange And Poppy Seed Cake

I normally add almond meal to my orange cakes but this recipe is a super easy take on the traditional orange cake.

It smells great while cooking and tastes amazing, eat on its own or with icing yum!

Ingredients:

225 grams Butter

1 cup Sugar

3 Eggs

1 1/2 cup Self raising flour

1/4 cup Milk

1/4 cup orange juice

1/4 cup poppy seeds

1 Orange rind grated

 

Method:

Preheat oven to 180 degrees.

Cream butter and sugar

Add eggs one at a time and beat continually.

Fold in orange rind, poppy seeds, flour and then milk and orange juice and mix gently.

Line a 22 cm cake tin with baking paper.

Pour mixture into tin and bake for 30 mins. Cake is cooked when you can insert a skewer and it comes It comes out clean, the top of the cake should look slightly golden.

Ice with basic icing or eat on its own delicious!

Slice and enjoy!

Easy Icing:

2 tablespoons icing sugar

3 tablespoons orange juice

Mix together and pour over the top of cake once cooled.

Serves 8 – 10

Tip: You don’t have to add the poppy seeds, my husband doesn’t like them as he says they get stuck in his teeth lol

This also works with Lemons as well!

 

Do you have a super easy recipe you would like to share? I would love to hear from you!

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Easy Chocolate Chip Muesli Slice

Easy Chocolate Chip Muesli Slice

This is great for a treat and perfect to make as a plate for an afternoon or morning tea.

Ingredients

155 grams Butter melted

3/4 cup Choc chips, we used Cadbury

1/2 cup Raw Sugar or coconut sugar

1 tablespoon Honey

1/2 cup Coconut

1/2 cup Whole meal flour

1 cup Sultanas

1 cup Rolled oats

Method

Preheat oven at 180 degrees.

Combine all ingredients in a bowl until well mixed.

Place in a 20cm tray lined with baking paper.

Press mixture into tray evenly.

Bake on 180 degrees for 15- 20 mins until slightly golden.

Once cooled cut into slices.

Enjoy!

For a thicker slice double the mixture!

Makes 16

 

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Chocolate Coconut Slice

Chocolate Coconut Slice

This Chocolate Coconut Slice is an oldie but a favorite in our house, my nan has been making these for me since I was little.

Great with a cup of coffee!

Ingredients Base

  • Butter melted 125 grams
  • Brown sugar 1/2 cup
  • Coconut 1 cup
  • Rolled oats blitzed 1/2 cup
  • Plain flour 1/2 cup
  • Self raising flour 1/2 cup
  • Cocoa 1 tablespoon
  • Egg lightly beaten 1

 

Icing

  • Icing sugar 1 cup
  • Cocoa 1 tablespoon
  • Soft butter 1 teaspoon
  • Milk 1 tablespoon

chocolate coconut slice post

Method Base

  1. Preheat oven to 180 degrees.
  2. Line a 28cm by 18cm tray with baking paper.
  3. Add the melted butter, flour, coconut, oats, cocoa and sugar to a bowl and mix well.
  4. Stir in the egg and combine well.
  5. Pour mixture into a tray evenly and then bake in oven for 20 minutes.

Icing

  1. Add all ingredients to bowl and mix well.
  2. Once slice is cooked, spread with icing immediately and let sit for 10 minutes.
  3. Take slice out of the tin and cut into slices.

 

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Vanilla Chai Tea Cup Cakes

Vanilla Chai Tea Cup Cakes

These cup cakes are a little different to the average cup cake, they are sweet with a bit of spice and are delicious! Chai lovers will love these!

Ingredients:

  • 125 ml full cream milk

  • 3 chai tea bags

  • 190 g plain flour

  • 1 ½ tsp baking powder

  • ¼ tsp each ground cinnamon, ground nutmeg, ground ginger, and ground allspice mixed

  • ¼ tsp salt

  • 115 g unsalted butter softened

  • 200 g caster sugar

  • 1 tsp vanilla essence

  • 2 eggs

Instructions:

  1. Preheat the oven to 180c and line a 12-hole cupcake tin with paper cases

  2. Heat the milk in a small saucepan until just boiling. Add the chai tea bags, remove from heat and leave to steep for 15 mins. Remove and dispose of the chai tea bags and set the milk aside to cool completely.

  3. Sift together the flour, mixed spices, baking powder and salt in a bowl. Put the caster sugar and butter into a separate bowl and beat until fluffy and pale. Add the vanilla essence then add the eggs one at a time beating after each addition until mixed together.

  4. Add half of the flour mixture and the tea infused milk and beat until combined.

  5. Add the remaining flour and mix.

  6. Spoon the batter into the paper cases and bake in the preheated oven for 20 mins. Leave to cool in the tin for 1 - 2 mins then transfer to a wire rack to cool completely.

  7. Ice with your favourite icing recipe!

Serves: 12

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Easy Hazelnut & Chocolate Truffles

Easy Hazelnut & Chocolate Truffles

These truffles are one of life's little pleasures, make them and share with friends or keep them for yourself haha!

Ingredients:

  • 1 cup hazelnuts
  • 100 grm chocolate wafer biscuits crushed
  • ¾ cup of Nutella
  • 200 grm dark cocoa chocolate melted and cooled

Instructions:

  1. Preheat oven to 180c (160c fan forced).
  2. Spread hazelnuts on a baking tray and bake for 10 mins. Remove them from the oven to let them cool slightly.
  3. The skin of the hazelnut will need to be removed. The best method to do this is using a tea towel to rub the surface of the hazelnut until all skin is removed.
  4. Finely chop the hazelnuts and place them into a bowl.
  5. Add Nutella and wafer biscuits to the chopped nuts and mix well. You may need to chill the mixture for 20 – 30 mins or until firm enough to roll.
  6. Roll 1 heaped teaspoon of mixture into a ball. Repeat until remaining mix is used.
  7. Place hazelnut balls onto a lined baking tray and chill for 45 mins or until firm.
  8. When the balls are firm dip them into the cooled melted chocolate one at a time ensuring they are coated evenly. Shake off the excess chocolate.
  9. Place into fridge until chocolate has set.

Makes 20

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Our Healthier Take On Christmas Rum Balls!

Our Healthier Take On Christmas Rum Balls!

Lets face it we eat enough food that isn't good for us in the silly season, but we don't have to feel quite as guilty eating these Healthier Rum balls. They still have sugar in them so moderation is recommended but they are a lot better then condensed milk filled balls that we normally see at Christmas time. These are a yummy sweet delicious treat and I guaranteed they will be eatenn just as quick as traditional Rum balls.

Ingredients:

  • Dates pitted 400grams

  • Oats 1 cup

  • Rum 4 tablespoons
  • Coconut 3/4 cup

  • Cocoa powder natural, we use Loving Earth

  • Maple syrup 1/4 cup

  • Almonds 1 cup

  • Coconut for rolling

Method:

Add dates, Rum, oats and nuts to a food processor and blitz, the mixture will be a fine crumb and slightly sticky.

Pop mixture into a bowl and add syrup, almond milk, cocoa and coconut and mix well.

Roll mixture into approx 1 inch balls and roll in coconut.

Pop in a sealable container until ready to eat, can also be frozen for up to 4 weeks in a freezer.

Tip: If you don't like Rum replace with Baileys or Almond Milk yum!

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Corn And Bacon Bread

Corn And Bacon Bread

I love corn bread slightly toasted with avocado, bacon and sour cream on it, it is so good. This is my go to corn bread recipe, the whole family will love it, I also make muffins with this recipe as well.

Ingredients

  • Onion 1
  • Garlic clove crushed 1
  • Bacon rashes fat trimmed 4
  • Zucchini grated 1
  • Corn kernels 1 cup
  • tasty cheese grated 1/2 cup
  • Self raising flour 1/3 cup
  • Eggs 5
  • Olive oil 1 tablespoon
  • salt and pepper to taste.

Method

  1. Preheat oven to 190 degrees
  2. Line a 10cm x 21cm loaf tin with baking paper.
  3. Heat oil in a frying pan on medium heat and cook bacon pieces and onion until starts to brown.
  4. Transfer to bowl and add all other ingredients and mix well.
  5. Pour mixture into loaf tin and bake for approx 50 - 55 minutes until top is golden colour.
  6. Slice and pop into lunch box, perfect with some cherry tomato's and cucumber.

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Easy Apple Tea Cake

Easy Apple Tea Cake

This Apple cake couldn't be any easier, super yummy it will be a recipe you make again and again!

Ingredients

  • Self raising flour 200 grams
  • Sugar 1/2 cup
  • Apples diced 3
  • Butter 90 grams
  • Cinnamon 1 teaspoon

Instructions

  1. Preheat oven to 180 degrees.
  2. Stew apples with sugar in a saucepan until caramelized
  3. Add flour and cinnamon to a bowl and rub in butter.
  4. Stir in stewed apple.
  5. If mixture is to dry add a splash of milk.
  6. Line a baking tin with baking paper.
  7. Pop mixture into tin and cook for approx 30 minutes untill golden.
  8. Once cooked sprinkle with cinnamon and sugar.
  9. Slice and enjoy yum!

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9 Gluten Free Slices that don't compromise on taste!

9 Gluten Free Slices that don't compromise on taste!

Just because you follow a gluten free diet, it doesn’t mean you have to go without sweet treats, as these delicious 14 gluten free slices prove.

Edit: Please note since posting this blog it has been bought to our attention that one of the recipes uses oat flour, which is not classified as gluten free in Australia, and would make some people with Coeliac Disease very sick. Some other countries have a differing system of grading 'gluten free' so please check this before making.

  1. Gluten free lemon bars from Gluten Free On A Shoestring These lemon bars have a chewy and crunchy crust, with a lemony custard filling. These are the perfect summery dessert when served chilled. 1 2. No bake salted caramel slice from The Big Mans World This no bake slice can easily be made with crackers, store bought caramel and store bought chocolate, but the recipe includes instructions to make your own caramel and chocolate. After all, it’s always going to be a little bit healthier if it’s homemade. 2 3. Raw chocolate raspberry slice from Frankies Feast If your looking for something a little healthier in a dessert, not to mention gluten free, this raw chocolate raspberry slice is it. It involves no baking, and is dairy free, egg free, gluten free, raw and vegan. 3 4. Chocolate chip almond butter bars from Emilie Eats These gooey chocolate chip almond butter bars are so easy to make, and best of all are sweetened naturally using apllesauce. 4 5. Gluten free blueberry bars from Petite Allergy Treats Another raw recipe, these blueberry bars are made from gluten free oat flour, and sweetened with maple syrup and blueberry puree. 5 6. Cherry pie crumble bars from Wicked Good Kitchen These cherry pie crumble bars are the perfect summer inspired slice. While the main recipe does include gluten, just follow the gluten free option notes below the recipe to adapt the recipe. 6 7. Healthy no bake carrot cake bars from Happy Healthy Mama These no bake bars are like a healthy carrot cake in slice form. Like any good carrot cake, they are also topped with cream cheese frosting, yet at the same time contain very little sugar. 7 8. Gluten free chocolate chip cookie bars from Ask Anna Moseley Chocolate chip bars are the ultimate lazy way to make chocolate chip cookies; why shape each individual cookie when you can just pour the entire batter into a slice tin? This delicious version contains no gluten, egg or dairy. 8 9. Chocolate peanut butter fudge bars from Averie Cooks Peanut butter and chocolate are one of those combinations that just always work. These chocolate peanut butter bars combine the two in this super easy no bake, one bowl, gluten free recipe.

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Rainbow balls!

Rainbow balls!

These rainbow balls are a bit of fun and the kids love making them, great for parties and the odd treat!

Ingredients

  • 1 packet arrowroot biscuits
  • 1 tin condensed milk
  • 1/4 cup Cocoa
  • 1 1/2 cups of mini m&m’s

  Method

  1. Place biscuits and coca in a food processor and blitz fine.
  2. Pop mixture into a bowl with condensed milk and m and ms and mix well.
  3. Roll into balls making sure you press the m and ms into the balls.
  4. Pop on a tray and into the fridge for 3 hours until firm.
  5. Eat and enjoy!

Makes 28

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Lunch Box Honey And Oat Bars

Lunch Box Honey And Oat Bars

These Honey Oat Bars are so good, perfect for morning or afternoon tea yum!

I make these for lunch box treats as well, I replace the sugar with an overripe mashed banana and the honey with rice malt syrup for a healthier option.

Ingredients

  • 170 grams Butter melted
  • 1/2 cup Raw Sugar or coconut sugar
  • 1 tablespoon Honey
  • 1/2 cup Coconut
  • 1 1/2 cup Self raising flour
  • 1 cup Sultanas
  • 1 cup Rolled oats

Method

  1. Combine all ingredients in a bowl until well mixed.
  2. Place in a 22 cm tray lined with baking paper.
  3. Press mixture into tray evenly.
  4. Bake on 180 degrees for 15- 20 mins until slightly golden.
  5. Once cooled cut into slices.
  6. Enjoy!

Makes 12

Do you have a favorite family recipe you would like to share? We would love to hear from you!

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3 Ingredient Fluffy Scones

3 Ingredient Fluffy Scones

My grandmother use to make these scones for us when we were little, I was always amazed watching her open a can of lemonade and pour into the scone mixture. She use to whip these up when visitors dropped in and they would be hot on the table within 15-20 minutes including cooking time.

I love making these scones now with my little ones and talking about my lovely Gran, making something delicious and creating memories at the same time, bliss!

 

Cook time: 12 minutes Ingredients:

  • 3 Cups Self raising Flour
  • 1 Cup thickened cream we use
  • 1 Cup Lemonade

3 ingredient - scones post Instructions:

  1. Preheat oven to 180 degrees Celsius.
  2. Place all ingredients into a large bowl and mix with a metal knife, you can use a spoon I find a metal knife works well and doesn't over mix the scones. < this is optional.
  3. Make sure ingredients are well combined and place dough onto a lightly floured piece of baking paper.
  4. Roll out the mixture and cut with a scone cutter, if you don't have a scone cutter the top of a round glass works well.
  5. Place scones onto a lined baking tray and into the oven for 12 minutes, until they have raised and are slightly golden in colour.
  6. Once cooked cool on a wire wrack.
  7. Serve with Jam and cream yum!
  8. You can also eat warm with butter and your favourite spread.

Serves 12 Tip: For a refined sugar free version use a sugar free lemonade.

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Egg And Refined Sugar Free Chocolate Muffins

Egg And Refined Sugar Free Chocolate Muffins

These muffins are egg and refined sugar free, they are very moist and kids love them!

Ingredients

1 Banana

400 grams of butter beans drained and rinsed well

3 Tablespoons of coconut oil

4 tablespoons of almond milk

1/2 cup Cocoa We use Loving Earth 1 teaspoon vanilla extract

150 grams Self raising flour

3/4 cup coconut sugar we use global organics, you can use brown sugar but they wont be refined sugar free.  

Method

Preheat oven to 160 degrees.

Place 12 cupcake shells in a muffin tray.

Place butter beans, coconut oil, almond milk, banana and vanilla extract into a blender and blitz until smooth.

Add mixture to the bowl along with all other ingredients and mix well.

Add approx 2 tablespoons of mixture to each cupcake case.

Pop in the oven for 20 minutes and cook until they slightly spring back in the middle of cupcakes.

These have a moist soft consistency and are really yummy.

makes 12 

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Rocky Road Biscuit Slice

Rocky Road Biscuit Slice

Looking for a quick, sweet and delicious slice to whip up? This Rocky Road Biscuit Slice is it!

It is a little bit naughty and recommended only for a treat, but if you love chocolate < who doesn't or feeling like something sweet give this slice a go < Warning it is hard to stop at one piece.

Ingredients:

  • 1 packet of your favourite biscuits we uses Arnott's Arrowroots.
  • 2 blocks of Milk chocolate
  • 1 Cup unsalted peanuts optional
  • 2 Cups pink and white marshmallows quartered
  • 1/2 Tablespoon Coconut oil

  Method:

  1. Crumble biscuits, I place mine in a plastic bag and give them a bit of a bang until they are a mixture of sizes no bigger than an inch long.
  2. In a microwave safe bowel add the chocolate broken up with the coconut oil and pop on high in microwave for 1 minute, take out and stir and return to microwave for 10 -20 seconds until completely melted.
  3. Add the biscuits and half the peanuts into a bowl.
  4. Pour half of the chocolate mixture into the bowl and stir through.
  5. Line a 25 cm tray with baking paper
  6. Place the chocolate biscuit mixture on the bottom of the tray and spread out evenly.
  7. In another bowl add the marshmallows, remaining peanuts and chocolate and mix through.
  8. pour mixture onto the biscuit chocolate base and spread out evenly.
  9. Pop in the fridge to set for 3 hours
  10. Slice and enjoy!

Serves 16 

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Peppermint Crisp Balls

Peppermint Crisp Balls

Peppermint Crisp bars how nice are they? I had a few bars left over for Christmas pavlovas so I decided to experiment a bit and came up with delicious balls!

Ingredients

8 Peppermint Crisp Bars

1 Packet of Chocolate Ripple Biscuits 300 grams

Chocolate Condensed Milk (available at Aldi)

 Method

Pop Peppermint Crisp Bars and biscuits into a food processor and blitz until fine.

Add biscuit mixture to a large bowl and add condensed milk, mix through until well combined.

Pop mixture into the fridge for 10 minutes. Roll into balls approx 1 inch in size and pop in the fridge.

You can roll in more crushed peppermint Crisp if you like.

Makes 28 

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4 Ingredient Banana bread

4 Ingredient Banana bread

This banana bread is really quick to make and great for afternoon tea. I often make this when I know I have visitors coming over.

Ingredients

  • 3 Ripe bananas mashed
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 cups Self raising flour

Method

Preheat the oven to 180 degrees.

Beat the eggs and sugar together.

Add the mashed banana and mix well.

Stir in the flour until combined well.

Line a loaf tin approx 22cm with baking paper.

Cook for approx 50 minutes until the top is golden.

Slice and enjoy!

 

 

 

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ANZAC Weet-Bix Cookies

ANZAC Weet-Bix Cookies

 These biscuits are perfect for a lunchbox treat or afternoon tea, they can be whipped up in no time and taste delicious!

 Ingredients

  • 4 Weet-Bix
  • 1/2  Cup Self raising flour
  • 1/2 Cup of oats
  • 1/2 cup Desiccated coconut
  • 1/2 cup coconut sugar
  • 1/4 cup Rice malt syrup
  • 110g Butter

Directions

Preheat oven to 190 degrees.

Line a large tray with baking paper.

Pop the Weet-Bix, oats and coconut into a food processor and blitz for a few seconds until it resembles a rough crumb texture.

Add Weet-Bix mixture to a large bowl with flour and combine well.

Add butter, rice malt syrup and coconut sugar to a bowl and microwave for one minute on high, stir well and add to dry ingredients.

Make sure ingredients are well combined.

Roll into approx 1” balls and place on tray. Press down firmly to form a cookie shape.

Pop in the oven for 15 minutes until slightly brown.

Removed from oven and set to cool. They will feel soft but they will firm up as they cool.

Store in an air tight container.

 Makes 12 

TIPS:

You can replace rice malt syrup with normal syrup or honey as both work fine.

If you don't have coconut sugar you can use brown sugar.

 

 

 

 

 

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Crunchy Chocolate Weet - Bix Cookies

Crunchy Chocolate Weet - Bix Cookies

 This cookie recipe is a favourite in my house the kids love them for a treat. Easy to make and easy to eat!

 Ingredients

  • 4 Weet - Bix
  • 1 Cup Self raising flour
  • 1/2 Cup of your favourite nuts or seeds, I used hazelnuts.
  • 100 grams of Milk chocolate
  • 1/2 cup brown sugar
  • 110 grams Melted butter
  • 30 grams of Milk Chocolate to drizzle (optional)

Method

Pop the Weet - Bix, nuts, flour and chocolate into a food processor and blitz for a few seconds until a rough crumb texture.

Preheat oven to 190 degrees

Line a large tray with baking paper.

Add Weet - Bix mixture to a large bowl with sugar and melted butter and combine well.

Roll into approx 1 inch balls and place on tray, press down firmly to form a cookie shape.

Pop in the oven for 15 minutes until they slightly brown.

Removed from oven, they will feel soft but they will firm up as they cool.

Place the 30 grams of chocolate in a bowl and cook for 30 seconds on high in microwave. Drizzle chocolate over the top of cookies.

Store in air tight container.

Makes 12

Tip:  Replace nuts with your favourite seeds for nut free version.

If you find the mixture a little dry add another 20 grams of melted butter. The mixture should be firm and not overly moist.

 

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Kid Friendly Muffins

Kid Friendly Muffins

 

How many Mum’s out there have fussy eaters or Kids who are simply too ‘busy playing’ to eat or are just going through one of their “Oh I will only eat this for the next 6 weeks phase?” Well that’s my Little Gremlin. Fruit, cheese and the favourite….tomatoes are the flavour of the month. Which is fine, but I like to offer a bit of variety in the Kids diet….how can they eat the same thing day in day out and still love it? It boggles me!

 

It got me thinking, what can I make him that is nutritious, wholesome and tasty? A MUFFIN! What kid doesn’t eat muffins? So I had a look at what was in the fridge and whipped these savoury muffins up in less than 10 mins.

 

What you’ll need:

 

2 cups – self raising flour, sifted

 

80gms – melted butter, cooled

 

1 egg

 

1 cup milk

 

½ cup continental parsley

 

2 Sausages or meat of your choice

 

1 cup – finely chopped spinach

 

1 spring onion

 

200gms – Feta cheese, I used Danish Feta

 

8 cherry tomatoes, roughly chopped

 

10 Kalamata olives, sliced

 

Sprinkle of pepper to taste

 

 

 

How to do it:

 

Preheat the oven to 200C (fan forced) and prep a 12 muffin tray with light cooking spray.

 

Sift flour into a big bowl. In a separate bowl combine; parsley, spinach, spring onion, fetta, tomatoes, olives and pepper, mix until combined. Once combined fold the mixture through the flour.

 

Add butter, egg and milk and fold in until just combine. (The trick with muffins is not to over mix).

 

Once the mixture has come together, simply spoon the mixture into muffin tin. I like my muffins top heavy so I filled them up to the top of the tin haha. You could sprinkle some more feta on top if you liked before putting them in the oven.

 

Then bake for 15-20mins (depending on your oven) until nice and golden on top.

 

Let them cool in the tin for 10 minutes before you remove them to the wire rack.

 

They’re great fresh out the oven (obviously once cooled slightly), or as a snack the next day, eaten cold or heated up. They’re a nice healthy snack the kids will enjoy and you know exactly what’s in them.

 

And remember these can be adapted to whatever suits your little ones tastes – or yours! Believe me you will be munching on them too!

 

What’s flavour of the month at your place?

 

 

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