Farmyard Cupcake Toppers

Working with fondant is far from my strong point when it comes to baking. But I have, over the years, being trying to improve my skills, which admittedly remain very basic.

When we settled on a Farmyard theme for Miss M’s recent birthday party, I decided to carry over the theme for a batch of cupcakes she would be taking to daycare. And while I was initially tempted to purchase the toppers (there are so many great cake decorators out there!) I figured that perhaps it was a good opportunity to work on my fondant skills.

Armed with fondant of various colours, – along with edible glue, eyes  and 3 little helpers who were more than eager to assist – we got to work.

First – the pigs!

I rolled out some pink fondant, then cut four large circles for the faces, four smaller circles for the nose, and four more circles that I cut in half and shaped into ears. Glued together with the edible glue, and finished with the pre-made edible eyes…

Next up – the chickens!

I rolled out yellow fondant, and cut four large circles for the bodies, and four small circles that were then cut in half to make the wings. I used red fondant cut into small triangles for the beaks, and again, edible eyes.

And finally, the cows!

These were probably the most fiddly. I used four circles of white fondant for the faces, four smaller pink circles for the noses, then shaped smaller black circles (again, cut in half) for the ears and the “spots”.

After a few hours of construction, we had ourselves some farmyard cupcake toppers! I let them sit out (uncovered) overnight, so that they could firm up a little, then attached them to cupcakes with a swirl of buttercream. And thanks to a cardboard cupcake box (purchased from Latorta), we were able to easily transfer them to daycare for the kids to enjoy!

I was so happy with how they turned out – and can’t wait to try my hand at another theme sometime soon! Using pre-coloured fondant (as opposed to colouring my own) was probably not the cheapest option, but it definitely saved me a bit of time – not to mention avoiding the inevitable staining of hands…

Strawberry Cheesecake

I don’t tend to bake sweet treats much these days. Not because I don’t enjoy it (I really do!) – its just that I generally crave savoury snacks over sweet – particularly when the weather is warmer. But now that the days are getting shorter, and t-shirts are being replaced with snuggly knits and scarves – there is something quite comforting about indulging in something sweet.

This strawberry cheesecake made an appearance at our Easter lunch. Actually it was one of two cakes we made for the occasion (the other being a tim tam cheesecake). I loved its simplicity – and the fact that the beautiful strawberries were the star of the show. It was also a non-baked version – so we could pull it together the day before.

I used shortbread for the base – flavoured with a little coconut. The creamy filling was made with cream cheese, cream, sweetened condensed milk and, of course, fresh strawberries. Jazzed up with a little fresh lime juice and zest.

The overall result was a cheesecake that was effortlessly delicious. Packed with flavour (and had me going back for seconds in the days that followed). A nice break from the chocolate overload over Easter too!

Print Recipe
Strawberry Cheesecake
Course Baking
Servings
people
Ingredients
Course Baking
Servings
people
Ingredients
Instructions
  1. Grease and line a springform baking tin.
  2. Process biscuits and coconut until they are a fine crumb. Add the melted butter, and process until combined. Press into the prepared tin, and refrigerate for 20 minutes.
  3. Add the cream cheese and condensed milk to a clean food processor, and process until smooth. Add 400g of the strawberries and cream, and continue to process until smooth.
  4. Heat the lime juice in a small saucepan until simmering. Squeeze the water out of the gelatine leaves, and add to the heated juice. Stir until dissolved, then allow to cool slightly.
  5. Add the gelatine mix to the processor, along with the lime zest, and process until combined. Carefully pour the mixture on top of the base, and refrigerate until set.
  6. Remove the cake from the tin, and top with extra strawberries to serve.
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Savoury cheese and ham muffins

Why is it always the case that during the school week I have to (sometimes literally) drag the kids out of bed, yet on Sunday – when we can all sleep in – they are up at 5.30am and ready to start the day!?

Yes, as I lay in bed this morning, enjoying what I thought was going to be a little extra snooze time, the all-to-familiar call came through the monitor. Followed by a  little patter of feet down the hall. No amount of coaxing could get the girls back to bed, so that was it – our day officially started.

We played games, we ate breakfast (and second breakfast), we read stories, we more than likely annoyed the neighbours when we took the fun outside (sorry), and we even did a little baking.  And all before 9.00am.

On the menu? Savoury muffins – made with only 6 ingredients.

Flour, grated cheese, ham, milk, egg and olive oil. Kept very simple on this occasion as I plan to use them in the kids’ lunch boxes this week (and anything ‘green’ or ‘unusual’ is likely to be met with disdain at the moment).

While I measured the ingredients, the girls had fun stirring them and dividing them amongst the cases. Into the oven for 20 minutes, and we soon had ourselves a tasty morning tea.

I love the simplicity of this recipe – but it could easily be jazzed up for more adventurous palates. Some fresh herbs, sundried tomatoes or zucchini would be lovely, or even some olives if you had some on hand.

Oh and the littlest one, in particular,  wasted no time in sampling our efforts!





Print Recipe


Savoury cheese and ham muffins

Course Baking
Cuisine Baking
Keyword muffin

Servings
muffins


Ingredients

Course Baking
Cuisine Baking
Keyword muffin

Servings
muffins


Ingredients


Instructions
  1. Preheat oven to 200C and line a muffin tray with paper cases.

  2. Place the sifted flour, 3/4 of the cheese and the ham in a large bowl. Stir to combine.

  3. In a separate bowl, whisk together the milk, egg and olive oil.

  4. Add the wet ingredients to the dry ingredients, and stir until just combined. Spoon into the prepared cases and top with the remaining cheese.

  5. Bake for 20 minutes or until cooked through.


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ANZAC mango cheesecake

In what can only be described as a momentary lapse in judgment, I decided to do our weekly grocery shop with three kids in tow today. You see, I normally do my weekly shop online. Items are ordered from the comfort of home, they arrive the following day and are delivered literally to my kitchen bench. How easy it that!?

I’m not really sure why I decided to ignore my weekly ritual today.  I did tell myself that it might be nice to do a little aisle wander, see what was on special and what new items had arrived on the shelves. How naïve was I!

For what actually ensued was 3 bored kids who argued and moaned the moment we selected a trolley,  and were well and truly over the whole experience before we even got through aisle 1. It also meant that way too many treats snuck their way into the trolley – and the bill at the end was much more than I would ordinarily spend.

One saving grace was the lovely mangoes we picked up – at a price indicative that the warmer months are coming. And they quickly reminded me of this lovely little cheesecake we made a while back for our Father’s Day linner.

With ANZAC biscuits as the base, this no-bake cheesecake was jazzed up with a jelly layer and topped with fresh mango and passionfruit. I followed this recipe , substituting the lime jelly for mango jelly, and foregoing the mint leaves (only because I didn’t have any on hand).

The result was a beautifully tropical dessert that was pretty easy to pull together – and that could be made a day in advance.

But yes, in case there is any doubt, I will be going back to my regular online grocery order from next week…

Lemon Meringue Pavlova Celebration Cake

I was walking through the shops with the family the other day, pacing ahead as I normally do. The kids were dawdling behind, as was my husband, all of whom are quite happy just meandering along.

But this is not all that unusual, for I do tend to operate at ‘hyper’ speed these days. My morning is spent running from one end of the house to the other, picking up clothes and toys, moving washing into the drier (then inevitably putting another load into the washer). Dishes are put away, lunch boxes are packed and school bags (often literally) thrown into the boot of the car. And that’s all before we leave at 7.30am.

And while this approach is mostly productive, it is tiring. It also means that I often start one task only to be distracted by another, as the seemingly never-ending ‘to do’ list swirls around my head.

So I am trying to find time to slow things down, when I can. My morning walk helps, even if it means rugging up and bracing the frigid temperatures outside in the dark.

Baking also helps. For it is pretty impossible to speed up – unless you want to end up with a bit of a kitchen disaster on your hands!

And this pretty little cake that I made a while ago certainly could not be rushed. It was my husband’s birthday – and knowing he loves both lemon cheesecake and pavlova – it felt like the perfect opportunity to create something new to mark the occasion.

I started by making a pavlova base – baked in a round cake tin until firm (but still a little marshmalloey) on the inside. Once cooled, this was topped with a layer of lemon cheesecake, through which I swirled lemon curd. Baked again – until set – then allowed to cool.

Then it was time to decorate. Fresh raspberries, blueberries and cream, finished with a white chocolate decoration and a couple macarons I came across at the local bakery.

Yes, this was certainly not a cake that could be rushed – and the various elements meant that it took the better part of an entire afternoon to create. But it was fun to design, and to create, and I must say slowing down for a few hours was rather lovely too.

Spinach and ricotta ‘sausage’ rolls

After realising that I can be a bit of a frozen puff-pastry hoarder, I’ve been looking for ways to make sure we use up the packets before they are lost in the depths of our chest freezer. Sausage rolls, in the traditional sense, have been baked in abundance for this reason, and are definitely a ‘go to’ for parties and entertaining. As are my favourite savoury scrolls – which are always a great lunchbox addition.

So when I was looking for a vegetarian dish to contribute to our recent Good Friday lunch, and also a way to finish off the half pack of puff pastry I had in the freezer, these lovely little spinach and ricotta rolls came to be.

Filled with the goodness of spinach, and jazzed up with both ricotta and feta – this vegetarian take on the ol’ sausage roll proved rather delicious. And they will now feature on my ‘bring a plate’ favourites list for sure!

Print Recipe
Spinach and ricotta 'sausage' rolls
Course Baking
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
rolls
Ingredients
Course Baking
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
rolls
Ingredients
Instructions
  1. Preheat oven to 200C and line 2 trays with baking paper.
  2. Squeeze as much liquid out of the spinach as you can, then place in a large bowl with the ricotta, feta, egg and lemon zest. Stir to combine, and season.
  3. Cut each pastry sheet in half. Place 1/4 of the spinach mixture down the long side of each sheet. Brush the opposite side with egg, and roll to enclose.
  4. Cut each roll into 6 pieces, and place onto the lined baking trays. Brush the tops with a little more egg, and sprinkle with sesame seeds.
  5. Bake for 25 minutes, or until golden brown.
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Oven-baked edamame felafels

We tend to have at least one meat-free day a week. It isn’t necessarily ‘planned’,  as such, it just tends to work out that way when we are deciding what our dinners will be for the week. Be it tofu, or perhaps beans, the choices seem to be relatively endless.

One vegetarian product that I always make sure we have in the freezer is edamame. For not only are they great as a snack, or tossed through a salad, but I love using them as ‘base’ in recipes that call for beans. On this particular occasion (which in the interests of full disclosure, was a month or so ago now) edamame starred alongside chickpeas to create some tasty felafels.

And not only were they tasty, they were oven-baked – meaning that they were a healthy version too.

Simply – edamame (defrosted and podded), combined with chickpeas, pistachios, lemon zest and juice, garlic and some spices. Shaped into balls and baked for 30 minutes or so – or until golden brown and lightly crispy.

We served the felafels with wholemeal pita pockets and salad, with a good amount of natural yogurt and hummus on the side- resulting in a rather tasty vegetarian dinner. 

You can find the recipe I used here. 

What about you? What is your favourite vegetarian meal?

Easy savoury scolls

And just like that, the Summer holidays have come to a close. School uniforms have been ironed, school and day-care bags have been cleaned, and school lunches are again, inevitably, on my mind.

I returned to work part-time last week too, which means that organising lunches and meals in advance is even more of a necessity. I’ve decided to make Sundays my  preparation day – with the hope that an hour or so of food preparation on Sunday will make things a lot easier during the rushed weekday mornings.

Sandwiches are made and frozen, fruit and vegetables are sliced, eggs are boiled and, on this particular occasion, a big batch of savoury scrolls was baked.

These were made even easier by using ready-made puff pastry. For all I had to do was top the sheets of pastry (I went with cheesy vegemite and “‘pizza”), roll them, slice and bake.

And while the kids demolished quite a few scrolls straight from the oven, the others were packaged up and placed in the freezer for a quick ‘grab and go’ addition to the lunchbox. My kids don’t mind eating the scrolls cold once thawed, however you can easily re-heat them for 10 minutes or so in the oven if you are wanting a nice after-school treat. 

And they made a pretty moreish afternoon snack for the grownups too!

 

Print Recipe
Easy savoury scrolls
Course Baking
Cuisine Baking
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scrolls
Ingredients
Course Baking
Cuisine Baking
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scrolls
Ingredients
Instructions
  1. Preheat oven to 175C (fan forced) and line 2 trays with baking paper.
  2. Place two pastry sheets on a clean work surface. Spread with vegemite and top with half of the cheese. Roll up to enclose filling - brushing the edge with a little of the beaten egg to seal.
  3. Place the other two pasty sheets on a clean work surface. Spread with the tomato paste, and top with ham and the remaining cheese. Roll up to enclose filling - brushing the edge with a little of the beaten egg to seal.
  4. Slice each roll into 8 pieces. Place the pieces, cut side up, on the lined baking trays. Brush the tops with a little beaten egg at this stage if you'd like the scrolls to be even more golden brown).
  5. Bake for 15 to 18 minutes, or until puffed up and golden brown. Allow to cool on the tray for 5 minutes, then move to a wire rack.
  6. Serve warm or cool.
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Tim Tam Slice

I wanted to try a new slice creation when asked to ‘bring a plate’ to a friend’s BBQ the other week. Normally I take my rocky road, or lemon slice, but with a packet of Tim Tams sitting in the cupboard – well I had my inspiration to try something new.

On the subject of Tim Tams – they really are quite iconically Australian, aren’t they. So much so that when we had Japanese exchange students stay with us when I was younger, they took back packets of Tim Tams by the suitcase-load.  They weren’t all that fussed about Vegemite, but they couldn’t get enough when it came to Tim Tams!

But I digress.

This ‘no bake’ Tim Tam slice was made simply with biscuits, Tim Tams (of course), condensed milk, butter, coconut and cocoa powder.

Combined, pressed into a pan, then topped with white chocolate and more biscuit pieces. Then it was into the fridge to set – no baking required.

Then, after a few hours, the slice was ready to slice and serve.

I’m pleased to report that the slice had all the hallmarks of their biscuit inspiration. Full of chocolate and crunch.

A word of warning though….you may find it difficult to stop at just once piece…

Print Recipe
Tim Tam Slice
Course Baking
Cuisine Slice
Prep Time 20 minutes + cooling time
Servings
pieces
Ingredients
Course Baking
Cuisine Slice
Prep Time 20 minutes + cooling time
Servings
pieces
Ingredients
Instructions
  1. Line a slice tray with baking paper.
  2. Place the sweetened condensed milk, butter and cocoa powder in a small saucepan, and heat over a low heat - stirring until the butter has melted and the mixture is combined. Remove from the heat.
  3. Meanwhile, combine the Marie biscuits, half of the chopped Tim Tams and coconut in a large bowl. Add the butter mixture and stir until well combined. Press into the prepared slice tin.
  4. Melt the white chocolate, and pour over the slice. Sprinkle with the remaining chopped Tim Tams and place into the fridge for a few hours to set. Slice and serve.
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Nutty Date & Chocolate Slice

My two eldest girls can be quite challenging when it comes to food. Miss C will happily eat avocado, mangoes and prawn dumplings by the bucket load, but is generally not all that food focused at meal times (preferring instead to snack and graze throughout the day). Little J would happily have yoghurt for breakfast lunch and dinner, and has no interest in more ‘traditional’ meals such as sandwiches.

Needless to say that if I was to present them with a bowl filled with dates, they would be looked at with suspicion and remain uneaten.

Put dates in a chocolate covered slice however? Well that proved to be a winner!

This slice contains no flour, no eggs, but it does contain nuts so is not allergy-friendly for school lunchboxes.

The texture of this slice is almost fudge-like, and we all loved the little pops of crunchiness throughout. Covering the slice in dark chocolate took the whole slice to the next level too – and worked perfectly to fool my suspicious eaters!

Print Recipe
Nutty Date & Chocolate Slice
Course Baking
Cuisine Slice
Prep Time 10 minutes
Passive Time 1 hour
Servings
slices
Ingredients
Course Baking
Cuisine Slice
Prep Time 10 minutes
Passive Time 1 hour
Servings
slices
Ingredients
Instructions
  1. Line a loaf tin with baking paper, leaving a little overhanging the edges.
  2. Process the dates and nut butter in a food processor for a few minutes, until the mixture is well combined and forms a paste. Transfer to a large bowl, and stir through the puffed rice and chopped nuts.
  3. Press the mixture firmly into the lined tin (it will be quite sticky so you may want to use wet hands to do this). Pour the melted chocolate over the top of the slice, and place in the fridge to set for 1 hour. Cut the slice into squares and serve.
Recipe Notes

Keep the slice in the fridge until ready to eat as it will soften at room temperature.

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