Monday, November 3, 2014

Rice Bubble Cake

I was lucky enough to be given some samples of Mothers Earths new Honey range, so the first recipe I thought to make was rice bubble cake. My Mum use to make this for us all the time now I make it for my daughter and Nanny kids they love the stuff. I used the Mother Earth Liquid Honey as it has a more mild honey flavor which is perfect for cooking and baking and I love how it comes in a squeezable up-side down bottle, it makes life so much easier and mess free. I also made a batch of this recipe using coconut sugar in place of the white sugar, you just use less sugar and don't boil it for to long as it can give it a burnt taste. 

Rice Bubble Cake

100g butter
100g white sugar or if using coconut sugar it's 1/3 cup
2 tbls honey
1 tsp vanilla
4 cups rice bubbles 

Place butter, sugar, honey and vanilla in a saucepan and bring to a boil, lower heat and continue to simmer for 5 minutes until golden.
Add rice bubbles to sugar mixture and stir well so all the rice bubbles are coated.
Spoon mixture into a greased tin and press firmly. Leave to cool then cut into slices.

If you would like to try some of Mother Earths new Honey range it's available in supermarkets nationwide.

For more info on Mother Earths New products visit there website at or join Mother Earth on Facebook.

Monday, February 24, 2014

Feta and Spinach Savoury Muffins

Perfect for lunch or afternoon tea, give these a try next time you have family or friends over they will be very impressed.

Feta and Spinach Savoury Muffins

4 Eggs
1/2 cup canola oil
1 1/2 cups milk
2/3 cup grated tasty cheese
75g feta roughly chopped into 1/2 cm chunks
4 cups self-raising flour
1 red onion, finely diced
3 tomatoes, diced
1/2 tsp chicken stock powder 
1 cup finely chopped spinach
1/2 tsp each of salt and pepper 
Heat the oven to 180 degrees.

Either butter normal or large Texas muffin trays, or line them with squares of baking paper 
Whisk together all the wet ingredients until combined. Sift the flour into the mixture and add the tasty cheese, onion, tomatoes, spinach and salt and pepper (to taste) and fold gently into the wet ingredients. Spoon mixture into the muffin trays and bake for approx 20-25 minutes until cooked.

You should definitely use cupcake liners or baking paper with this recipe as there is a lot less mess to clean up afterwards.

Honey Pecan Slice

With this slice you bake the buttery shortbread base first then once baked you pour the topping ingredients over the hot base and bake for a further 20 minutes to get a lovely golden top. This slice taste just like Pecan Pie but has a nice hint of honey in it, it's perfect for kids lunches or a picnic.

Honey Pecan Slice
Recipe source: foodmag Issue 69

150g butter, softened
1/2 cup white sugar
1/2 teaspoon vanilla essence
2 cups flour


2 eggs, lightly beaten
1 1/2 cups pecan nuts, roughly chopped
1/2 cup honey
1/2 cup brown sugar (lightly packed)
60g butter, melted
2 tbls cream (I used milk and it turned out fine) 
1 tbls flour
1 tsp vanilla essence 

Preheat the oven to 180C. Line 20cm x 30cm baking dish with baking paper.
Cream the butter and sugar together using an electric beater until the mixture is light and fluffy. Beat in the vanilla. Sift in the flour and mix gently until combined.
Press the mixture into the base of prepared pan, smoothing it with the back of a spoon. Bake the base in the preheated oven for 10 minutes.
Meanwhile, make the topping by mixing all the ingredients together until well combined. Pour the filling evenly over the hot base. Bake for a further 20 minutes until the topping is set and a dark golden colour. Set aside to cool in the pan before cutting into slices. This slice will cut more evenly if it is refrigerated for an hour or so before slicing. 

Thursday, February 6, 2014

Chocolate Afghan Christmas Pudding Cookies Recipe

I've been meaning to post up these cute little Chocolate Afghan Cookies I made for my Nanny Family for Christmas but haven't had the time. This is Annabel Langbeins recipe from her Summer Annual book 'A Free Range Life.

I make this recipe all the time for the kids lunch boxes as it makes quite a lot.

You can top these with or without chocolate Icing, either way they taste great.

I put the cookies in a cute jar and tied a ribbon around the top, they made a great home baked gift.

Chocolate Afghans

Makes about 50

400g butter,at room temperature
3/4 cup white sugar
3 cups flour
1/2 cup cocoa
4 cups cornflakes (I sometime do just 3 cups as its quite hard to roll into perfect balls)

To Ice (optional)
200g dark or white chocolate, broken into chunks.
1 bag of Jaffas
Green Sprinkles.

Preheat oven to 180.C and line 2 baking trays with baking paper.
Cream butter and sugar until pale and fluffy, stir in flour and cocoa, then mix in cornflakes with a wooden spoon, taking care not to crush them. Place tablespoonful of mixture onto prepared trays and flatten a little.

Bake until set (12-15 minutes). Allow to cool on a tray for 5 minutes then transfer on a wire rack to cool. Store in an airtight container for up to a week.

To make the Christmas puddings melt chocolate and spread over the tops of the cooled cookies. Top with a Jaffa and green sprinkles.

Monster Cake and Smash Cake's

Here are some cute little Monster Cakes I made for my nephews first Birthday. The recipe is from Little and Friday's new book Celebrations.

They had lots of fun playing with the bright Icing.

Iraia liked using the candle to swirl the icing around.

Chassin had a go at touching the icing

But didn't like that to much :)

This is what the inside of the Mummy Monster cake looks like. This effect was made by colouring vanilla cake batter in three different shades, baking them in a cake pop mould then once baked and cooled bake them in a chocolate cake batter. This was such a fun cake to make.

Monday, December 16, 2013

Chocolate Gingerbread Cookies

The silly season is upon us and our untraditional white tree is up. Christmas is my favourite time of year and this one is very special as its my Baby girls first Christmas, she is only 6 months old so she's going to have no idea what's going on but I want to share with her my love for Christmas and create memories and family traditions with her. I also love to bake Christmas cookies with my nieces and decorate them in all sorts of yummy candies. This Chocolate Gingerbread recipe is very yummy and very good for making mini Gingerbread house with.

Chocolate Gingerbread

150g butter, softened
1/2 cup brown sugar
1/2 cup golden syrup
1 egg yolk (save the egg white for icing)
2 1/4 cups plain flour
2 tbls baking cocoa
1 tbls ground ginger
2 tsp mixed spice
1 tsp baking soda

Royal Icing

1 egg white
1 1/2 cups icing sugar
1 tsp lemon juice

In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Beat in syrup and egg yolk. Sift flour, cocoa, spices and soda together. Add to creamed mixture and mix well using a wooden spoon. wrap dough in glad wrap and chill for 15 minutes. Pre-heat oven to 180.C Line two baking trays with baking paper. roll out dough between 2 sheets of baking paper until even and 5mm thick and using a Chritsmas tree or Gingerbread man cutter. cut out shapes. arramge on a tray. Bake for 6-8 mintues, then cool on a wire rack. Cool completely.
Royal Icing: In a medium bowl,whisk egg white until frothy. Add icing sugar, one spoonful at a time, beating well after each addition, until it reaches piping consistency. Beat in lemon juice.
Transfer icing to a piping bag fitted with a small plain nozzle. Pipe decorations onto each cookie and decorate as you like or you could just leave icing in a bowl and use a knife or Popsicle stick if decorating with children to put icing on cookies. 

Tip: to make traditional gingerbread, replace cocoa powder with 1/4 cup extra plain flour.

Have fun, get creative and have a safe and Merry Christmas xx

Heres the mini Gingerbread houses my nieces and I made.

Wednesday, November 27, 2013

Christmas Treats from Bakers Delight and Christmas Cake Reicpe


I was so lucky to receive two lovely goodie bags from Baker Delight last week both filled with a 6 pack of Fruit mince pies and a Christmas cake, and I have to say they were both delicious my family were very lucky to get to taste them with me and they all agreed. The pastry from the fruit mince pie are beautiful and go down nice with a hot cuppa. Since they Bakers Delight were so generous at giving me two bags I decided to do a little competition on my Facebook page and give it away to my friends who had to answer a simple question which was 'How long has Bakers Delight been around for?. If you want to know the answer or if you would like to buy some of these Christmas goodies for yourself then head over to there website to find out.


If you would like to make your own Christmas Cake this year Try Annabel Langbeins easy three-ingredient Christmas Cake recipe.

Annabel Langbeins Three-Ingrediant Christmas Cake.

Makes: 1 medium cake
Cook about 1 hour 15 mins

1kg mixed dried fruit
2 1/2 cups (600ml) milk
2 3/4 cups self-raising flour, or 2 3/4 cups plain flour mixed with 2 3/4 tsp baking powder
1 tbsp sherry, rum or whisky, to brush (optional)
icing sugar, to dust on top (optional)

Place dried fruit in a bowl,cover with milk and leave to soak overnight in the fridge.
The next day, preheat oven to 160.C and line a medium(23cm diameter) springform cake tin with baking paper.
Stir flour into fruit mixture until evenly combined and smooth into prepared tin. Bake until it is risen, set and golden and a skewer inserted onto the centre comes out clean (check after about 1 1/4 hours and return to oven for a little longer if needed). Remove from oven and, while still hot, brush with sherry,rum or whiskey, if using. Cool in the tin before turning out. Stored in an airtight container, it will keep for several weeks. Just before serving, dust with icing sugar, using doily cut-out or snowflake stencils to create festive patterns (optional). Enjoy :)

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