Today I’m sharing with you a treasured family recipe. You know the type; baked first by my Nan for hungry farmers and children over the years, then by my Ma at special family lunches to follow a feast of roast lamb. Now I’ve added my own flair to this classic and secretly simple dish; a delightfully rich and moist Sticky Date and Pear Pudding covered in crispy caramelised pecans, served warm with vanilla ice cream and a generous drizzle of homemade butterscotch sauce. You’ll be able to have this one in the oven in well under an hour, and there are no tricks at all in the recipe. Perfectly embracing so many irresistible and comforting winter flavours, this dessert is a definite crowd pleaser and the ultimate comfort food.
By popular demand, I present to you another healthy recipe! These little cookies have big personality; packed with almonds, sunflower seeds, coconut, oats, wholemeal flour, dates and a little honey for sweetness, each bite crumbles in your mouth and is irresistibly moreish. Because they lack any refined sugar, the texture of the cookies is on the slightly cakey side, but they still have a lovely crunch. Perfect for a morning snack, kids’ lunchboxes, or an after dinner treat.
7000 views later and a small but swanky little creation to celebrate; three layers of fudgey, rich, chocolate buttermilk cake, stacked between slatherings of silky chocolate swiss meringue buttercream. If there’s one thing I enjoy more than chocolate swiss meringue buttercream, it’s a collaboration of white, milk and dark chocolate swiss meringue buttercream all in the one cake. The buttermilk cake is soft and moist, and has very little sugar and lots of cocoa so is quite intense, perfectly offsetting the sweetness of the frosting.
Public service announcement; I have made a dessert that is purely, honestly, authentically healthy! I had my first ‘bliss ball’ last week after my last exam, and it was an awe-inspiring, eye-opening, life-altering experience. Ok perhaps that’s a slight overstatement, but it was pretty darn delicious! And as much as I love baking with butter and sugar and cream etc., in reality we can’t all stuff ourselves with cake everyday of the week (tragic, I know). But, the beautiful thing about these little treats is that although they are vegan, gluten free, refined sugar free and 100 % natural, they are entirely decadent and addictive. Packed with almonds, dates, coconut, seeds, cacao and some protein powder, just a single ball of bliss is satisfying and delicious enough to boost you through a slow afternoon, or accompany a cup of tea before bed.
This is a wickedly decadent little cookie, all crunchy and sweet and salty and sinful. The kind that leaves a few moist, chocolatey crumbs on your lips, and has you craving another when you’re only halfway through your first! The recipe uses brown sugar to give the cookies a chewy yet crunchy texture, and each bite hides a crisp piece of homemade peanut brittle. The brittle recipe is a family favourite that my Nan has made legendary, except she has always used almonds. I decided to switch it up, and the result is a little irresistible; deadly for lovers of peanut butter.
If, tragically, you don’t reside in the humble state of South Australia, you may never have had the joy of chomping your way through a bag of FruChocs. These little jewels are a delicious testimony to the good people of SA, and have hallmarked many a study session/lecture/movie/birthday/car drive/Wednesday night. They are simply a soft, sweet little morsel of dried apricot nestled in a blanket of smooth dark chocolate, and they definitely deserve a muffin recipe in their honour.
It’s SWOTVAC, so with exams next week what’s a girl to do but eat cookies, drink tea, desperately cram knowledge into her brain and dream of the holidays that are less than 2 weeks away? I really worked to perfect this delicious little cookie recipe last week, a dream come true for any lover of the fragrant, sensual, indulgent combination of dark chocolate and orange. Laced with nutmeg and a little salt, these giant cookies have perfectly crispy edges that give rise to a chewy, soft centre. Served warm, generous chunks of melted dark chocolate flow from each mouthful, as warm, salty crumbs cling to your lips. The undeniable magic in the marriage of salt and chocolate completely seals the deal…these cookies are bound to leave you charmed.
Top tip; refrigerating cookie dough overnight before baking helps the cookies to spread evenly in the oven, giving higher, rounder, chewier cookies!
If you like your cakes pretty, pink and delicious, then take a moment to imagine this; three layers of velvety coconut cake held together by fresh raspberry buttercream, wrapped in a whisper of white chocolate ganache, to which sweet little coconut flakes cling. Top the darling creation with delicate raspberry meringue kisses, and you have an irresistible collaboration of a few of my favourite things. Continue reading
A coco-loco choco-nutty triple layered cake to go crazy for, actually literally seriously. Thjs one takes a little more effort as it involves baking two types of cake (eek!!), but I absolutely promise you that it’s worth it. I’ve even laid out how you can best order each step of the recipe, so that preparation and baking are seamlessly coordinated. As your knife glides through this elegant monster, guests will ooh and aah as you reveal what’s inside… An incredibly soft, moist layer of coconut cake nestled between lashings of velvety chocolate cream cheese frosting, kept safe in the rich embrace of 2 fudgy chocolate cakes. Cover the whole thing in more chocolate cream cheese frosting and crispy coconut flakes, and you’re in foodie heaven. It’s the love child of a classic chocolate cake and a Bounty bar, and it’s all yours if you’re up for a couple of hours of baking bliss!
Mother’s Day has just passed, and my dear Ma’s birthday was a few days later, so I created a celebratory dessert that was composed of a few of her favourite things. Remember those extra figs I froze when I made my Honey Roasted Fig, Dark Chocolate and Mascarpone Tart? I couldn’t ignore them anymore, so out they came and the result was this creamy, fragrant, frankly irresistible cheesecake. If you truly love me, you’ll make me a cheesecake. That’s really my only ask. I’m very easy to please and I’ll think you’re the bee’s knees forever and ever. This one is a particularly special cheesecake; a slightly salty almond and pistachio base sets the stage, goats curd offsets the rich cream cheese and gives the filling a soft, crumbly texture, and a baklava-inspired honey, lemon and rosewater syrup drizzled over roasted figs, pistachios and rose petals leaves you sobbing with confusion when you realise you ate your slice before you could truly appreciate what was happening.