Chocolate Caramel Slice

This is happiness in one single bite! Both my Mum and Nana would make this alot, and I have to say it was quite often in our fridge for me and my sister for an after school treat or for when we had family and friends over. It is a 3 step recipe but each step is so simple, my kids definately get involved so really anyone can do this.

Trust me you will not be able to stop at one piece of this. It is the perfect balance of sweetness, chewiness and decadence. It's one of those treats that does need to be stored in the fridge, I will advise to take them out a few minutes before you want to serve them so that the chocolate and caramel can soften slightly. The flavour is great at any temperature, but I prefer them just below room temp.

Chocolate Caramel Slice

Base

1/2 cup self raising flour

1/2 cup plain flour

1 cup desiccated coconut (unsweetened medium)

1 cup firmly packed brown sugar

125g unsalted butter, melted

Filling

1 tin ( 395g)sweetened condensed milk

40g butter

2 tblsp golden syrup (golden corn syrup)

Topping

200g good dark chocolate, coarsley chopped

2 tsp vegetable oil

Preheat oven to 180c (350f), grease a 20cm x 30cm tin and line with parchment paper. Combine sifted fours, sugar, coconut and butter in a bowl, mix well. Press into your prepared tin and bake for 15 minutes, until lightly browned.

In a medium saucepan melt butter, then add condensed milk and syrup. Pour over base and bake for 10 minutes. Set aside to cool

 

Fill a medium saucepan 1/4 way with water. Bring to the boil, reduce to a simmer and place a heat proof bowl on top. Put chocolate and oil in the bowl and melt, stirring occasionally. Pour over base and refridgerate for 3 hours or overnight.

Note

Store in the fridge.

Tuna Dip

This is a dip that my Mum would make all the time....if your a tuna fan you will adore this quick easy dip that is great for when you have company over or wonderful to have in the fridge to put on toast for breakfast or in sandwiches for lunch or dinner.

The stand out flavours of this dip (abviously apart from the tuna) is the hint of lemon and spring onion. It's a smooth velvety texture and it's hard to stop at just one taste! The recipe makes a nice big batch but of course you can halve it to make a smaller amount or double to make more...whatever your heart desires!

Tuna Dip

4 (170g) tins tuna in spring water, drained

2 hard boiled eggs, roughly chopped

8 spring onions (greeen onions), roughly chopped

zests of 1 lemon

1/4 cup plus 2 tblsp fresh lemon juice

4 tblsp unsalted butter, melted

pinch of salt

1/2 tsp cracked black pepper

Put all above ingredients in a food processor and blend until all combined and a nice smoothe texture. You may need to stop and scrape the sides to make sure everything is mixed in well.

Put into a bowl and serve with your choice of crackers, toasted ciabatta bread or vegies, or store in an air tight jar or container in the fridge. Will keep well for 4-7 days.

Note:

To make the perfect boiled egg, place eggs in a saucepan large enough to cover them completely with water. Put a lid on the saucepan and bring to a boil. Once boiling, take off heat and let stand for 12 minutes. Drain the hot water from the pot and fill with cold water to cool the eggs and stop the cooking process. Done!

Lemon, Thyme and White Wine Chicken

I love, love, love this dish! Not only is it a one pot wonder, but it's bursting with flavour and so simple to make. I was wondering what to do for dinner tonight, and as I looked in my fridge and cupboards my big bowl of lemons were staring at me and I had chicken thigh's in the fridge. So I trolled the web for some inspiration and went to my favourite website http://www.donnahay.com.au/recipes-home. Donna Hay is my food idol....so up popped her lemon, thyme and white wine chicken (all ingredients I actually had at home by chance), and it turned out beautifully....and I had to share it with you.

For a dish that only has a handful of ingredients it is so delicious. I think that's what it is, the more simple a recipe the more the flavours shine. I am serving this over basmati rice so all the lovely sauce is soaked up and enjoyed as it should be.

Lemon, Thyme and White Wine Chicken

 8 chicken thigh fillets, skin on and bone in

2 brown onions, quartered

1 lemon, sliced

6 garlic cloves, unpeeled

10 sprigs of thyme

1/4 (60ml) olive oil

1/2 cup (125ml) dry white wine

1 1/2 cups (375ml) chicken stock

Preheat oven to 180°C (355°F). Place the chicken, onion, lemon, garlic, thyme and oil in a bowl and toss to combine. Heat a large heavy-based saucepan over high heat. Cook the chicken, onion, lemon, garlic and thyme in batches, for 3–4 minutes each side or until golden. Set aside and keep warm. Add the wine to the pan and cook for 30 seconds, scraping the bottom of the pan with a wooden spoon. Add the chicken and stock to the pan and bring to the boil. Roast in the oven for 30–35 minutes or until the chicken is cooked through.

To freeze, allow to cool, divide the chicken and sauce into 4 portions and place in zip-lock bags or airtight containers. Freeze for up to 3 months. Before reheating, place the chicken in the fridge overnight and allow to defrost completely.

Curried Butternut Pumpkin Soup

I love soup, all year round! Of course I'm not going to have a steaming bowl of delicious soup when it's 30+ degrees outside but still I will have soup every season of the year. Pumpkin soup is my absolute favourite, and I love this twist with curry and coconut milk....it turns ordinary pumpkin soup into a silky, rich and spicy meal.

Now I will have all my Canadian friends give me a hard time for calling it butternut pumpkin....over here it's butternut squash. Whatever you call it, it's delicious and pop's up alot in my cooking. I also love the idea of serving this for parties as an appetizer, serve it in espresso cups or shot glasses, it's a fun way to have soup in an unusual way, and all your guests will love it!

Curried Butternut Pumpkin Soup

1 large brown onion, roughly diced

1 large or 2 small garlic cloves, crushed

1.8 kilos butternut pumpkin (squash) peeled and roughly chopped
(about 2 medium pumpkins)

2 1/2 tblsp mild or madras curry paste

7 cups of reduced salt chicken broth

 600ml lite coconut milk

1/3 cup roughly chopped cilantro, plus extra for garnish

plain yogurt

salt and pepper

　

Put a large pot over medium-low heat and spray with oilve oil, add onion and garlic and gently cook until onion is soft, about 5-8 minutes. Add curry paste and cook for 1 minute. Add pumpkin, stir to coat with the curry paste and then add your chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is soft and you can squash it against the pot with the back of your wooden spoon. Take off the heat.

Blend soup until smooth in either a blender or using a hand held emersion blender. Return the soup to the pot and put over a medium heat and add the coconut milk and cilantro. Add salt and pepper to your taste.

To serve, laddle into a bowl, top with a heaped tablespoon of plain yogurt and sprinkle extra cilantro leaves. I like to serve this soup with warmed pita or naan bread on the side.

Chicken Chilli

Now everyone makes their chilli differently. Some like no beans, some like beans but no vegetables etc, etc. Myself I like to have more beans and vegies than meat, and after many pots of chilli cooking on my stove have realised that I love to use ground chicken over beef. It makes for a lighter chilli with big flavour and way less fat content.

I like to use navy and black beans in this recipe, I think they have a lovely mild flavour and go well with the chicken, whereas kidney beans are wonderful with beef because they have more pronounced flavour and a thicker texture. The mushrooms give it a lovely earthiness, and remember never wash your mushrooms under water, always wipe them clean with a damp kitchen towel. Mushrooms have alot of moisture to them naturally, so by running them under water your taking away from their flavour, and texture....I mean who wants to eat a bland slimmy mushroom!

Chicken Chilli

400g lean ground chicken

1 large brown onion, finely diced

2 garlic cloves, crushed

1 large green pepper (capsicum), diced

1 large red pepper (capsicum), diced

250g mushrooms, halved and sliced

1 19oz (538g) tin of navy beans, drained and rinsed

1 19oz (538g) tin of black beans, drained and rinsed

2 cups frozen corn

1 28oz (793g) tin diced tomatoes

1 1/2 cups chicken broth

2 heaped tblsp chilli powder

1 heaped tblsp ground cumin

3/4 tsp sea salt

1/2 tsp ground black pepper


2 tblsp corn starch


3 tblsp cold water

Heat a large pot over medium-high heat and generously spray with olive oil. Add the finely diced onion and ground chicken, stirring constantly until chicken is no longer pink and cooked through.

Add red and green diced peppers, cook for 2 minutes. Add mushrooms and garlic and cook for a further 3-4 minutes. Add tomatoes, beans, corn, stock, chilli powder, cumin, salt and pepper. Stir well, cover with a tight fitting lid and simmer on low heat for 45 minutes stirring regularly (every 10-15 mins).

Mix together the corn starch with 3 tblsp cold water and stir until corn starch is completely dissolved. Add to chilli on a high heat, stir to combine and let it boil for 1 minute until the liquid in the chilli has thickened slightly.

To serve, spoon chilli into a bowl, top with 1-2 tblsp of sour cream and few fresh cilantro leaves, with some lightly salted plain corn chips on the side for dipping and scooping.

TIP:

Try to keep all the cut vegetables the same size as the beans, so it all cooks at the same time. This makes a large pot of chilli, you can store it in an air tight container in the fridge for a few days, or it freezes beautifully.


It's easy to make your own chilli powder, it's something I had to do back home in Australia when I couldn't find it in the supermarket like here in Canada. Here it is:


2 tblsp ground cumin

4 tsp garlic powder

2 tsp cayene pepper

2 tsp paprika

2 tsp ground oregano


Of course you can double or triple the amounts to make a larger batch and just keep it in a jar or air tight conatiner for whenever you need it!

This is great served over pasta or on top of nacho's.....if you like your chilli with more of a kick then just add some crushed red pepper flakes when you add the other spices.

Luscious (no bake) Lemon Cheesecake Cups

As you can probably tell I'm crazy about lemon, in anything really. So here is yet another lemony treat for you. I love these as a switch up to a regular cheesecake, it's fun and everyone get's there own personal dessert, now who wouldn't love that!

This cheesecake is so light and creamy, not heavy like alot of no bake cheesecakes can be, and paired with the sweet velvety lemon curd it's to die for! I've made lemon curd a few times now and I keep going back this particular recipe from Ina Garten. It is a stand out, so easy to make and I love it. It's something that you can use in so many desserts, a simple tart, or even spooned over a warm buttermilk scone...YUM!

Luscious (no bake) Lemon Cheesecake Cups

Filling


2 lbs cream cheese, room tempertaure


1 cup sugar

zest of 1 lemon

1 cup heavy cream, room temperature

1/4 cup lemon juice

1 sachet of gelatin (about 2 3/4 tsp)

pinch of salt

Lemon curd

3 lemons

1 1/2 cups sugar

1 stick (1/2 cup) unsalted butter, room temperature

4 large eggs, room temperature

1/2 cup lemon juice (3-4 lemons)

pinch of salt (1/8 tsp)

Crust crumble

1 1/2 cups crushed graham crackers

5-6 tblsp melted unsalted butter

2 tsp lemon zest

2 tblsp sugar

For the filling, sprinkle the gelatin over the lemon juice and let it stand for 4-5 minutes. then heat in the microwave for 30-40 seconds to heat through and disslove the gelatin. Set aside. In a large bowl mix the creamcheese, sugar and salt with an electric beater until smoothe, about 2 minutes.

Slowly add the cream and beat for 2 minutes. Add the gelatin and 1/3 cup of the lemon curd, beat for 3 minutes.

Pour cheesecake mixture 3/4 full into ramekins, glasses, cups, which ever you like to serve them in. Put in the fridge for 6 hours or overnight.

For the lemon curd, using a vegetable peeler, peel the lemons being careful not to peel the pith. Put the peel and the sugar in a food processor and pulse until zest is finely mixed into the sugar.

Cream the butter and beat in lemon sugar, about 1 minute. Add eggs one at a time, then add lemon juice and salt. Mix well until combined.

Pour mixture into a saucepan and cook gently over low heat until thickened (about 10 -12 minutes) stirring constantly. The curd will thicken just below a simmer. Remove from heat and set aside to cool slightly.

Using a wire strainer, pour the curd in small batches and using a wooden spoon, push the curd through the strainer. Keeping going until all the curd has been strained leaving behind any large bits of zest. Be sure to use a spatchular to scrap the bottom of the strainer to get all lemon curd off.

Cover the lemon curd with plastic wrap, making sure the wrap touches the surface of the lemon curd, so as not form a skin while cooling. Put in the fridge for 1 hour or overnight.

For the crust crumbles, place graham crackers in a food processor ( about 10-12 crackers) and pulse until fine. Put crumbs in large mixing bowl and add sugar and melted butter, stir to combine.

To assemble:

Take set cheesecake cups out of fridge, spoon 1/4 cup of lemon curd on top. Then sprinkle crust crumbs over lemon curd, about 2 tblsp per cup. Serve as is, or top with fresh raspberries.




Tip:


This make a large amount of filling, so if you have quite a bit of filling left over you could make a small cheesecake. Just add a couple more graham crackers and a tablespoon or 2 more of butter to your crust crumble, so you'll have enough to press into a round tin, as well as your cups.

Lemon Slice

This is one of those childhood treats my Mum and Nana would make often. It's a simple, no bake, no fuss crowd pleaser. Guaranteed if my Mum put a plate of lemon slice out for any occassion they would all be gone in a matter of seconds!

It's a lovely combination of that buttery biscuit base we all love, creamy lemony frosting and that delicate flavour from the coconut. This is wonderful for picnics, afternoon tea or any time really you feel like a special sweet something. Also a lovely gift for your family and friends.

Lemon Slice

2 packets or sleeves of maria biscuits or arrowroot biscuits (400g)

140g or 1 stick plus 2 tblsp of melted butter

1 1/2 cups unsweetened medium coconut

1 1/2 tins sweetened condensed milk

2 tblsp finely grated lemon zest

ICING

3 cups icing sugar, sifted

3 tblsp butter, room temperature

4 1/2 tblsp freshly squeezed lemon juice

　

Crush biscuits finely in food processor, make sure the crumbs are fine, no big chunks. Transfer to a large mixing bowl and then add the coconut to the biscuit crumbs, mix. Add lemon zest and mix well to combine.

Combine melted butter and condensed milk and pour into crumb mixture, stir well. Press into a lightly greased and parchment lined tin (33cmx23cm). I use the back of a dessert spoon, this may take a couple of minutes so be patient and take the time to evenly spread the base into the pan. Put into the fridge for 2 hours or overnight.

To make the icing, just mix toegther all the ingreidents with a wooden spoon. Icing shouldn't be too runny, your after a nice spreadable icing, so adjust the sugar and juice to your liking if need be. Top with a generous sprinkle of the coconut, put back into fridge for the icing to set, cut into squares and enjoy.

Tip:

Store your slice in the fridge.

Sausage, Tomato, Basil and Mozzarella Frittata

I am a HUGE fan of frittata's! I make them every week, mainly for breakfast but I love this one as a main dish (although any frittata could be a breakfast, lunch or dinner affair). This frittata is so easy to make and packs alot of flavour.

What I love is that this is really a one pan dish. You don't even need to put the oven on! I serve this to my family with a lovely simple side salad and if you needed to bulk the meal up a bit more to feed a larger crowd some nice rosemary roast baby potatoes would go beautifully with this.

Sausage, Tomato, Basil and Mozzarella Frittata

5 eggs

1/2 cup cream

1/4 cup finely grated fresh parmesan cheese

2 mild italian sausages, cooked and sliced

1/4 red onion, finely diced

12 cherry tomatoes, cut in half

1/2 cup freshly torn basil

olive oil spray

1/3 cup fesh mozzarella

salt and pepper

Cook sausages in a 10 inch pan until browned and cooked through. Remove from pan and set aside for 5 mins before slicing them in 1/4 inch slices. Wipe pan out.

In a large jug combine the eggs, cream, parmesan cheese and salt and pepper. Whisk together well. Set aside.


Return clean pan to stove over meduim heat, generously spray with olive oil and add red onion and cook for 2 minutes. Add cherry tomatoes, sliced sausage and cook for a further 2-3 minutes. Add torn basil, cook for 1 minute then pour in egg mixture.

Turn the heat down to medium low and cook the frittata for 5 minutes or so to set the bottom and middle, move the frittata around to evenly cook the egg. Once it's cooked 3/4 of the way through top with torn fresh mozzarella and if you like a little extra finely grated parmesan cheese and put under broiler (grill), place in the middle of the oven so as to not cook the top too quickly. Broil for 3-5 minutes or until the top is lovely and golden brown and the top of the frittata is set.

Let frittata cool for a 5-10 mins before serving.

Simple Brownie Sundae

An icecream sundae has to be the quintessential dessert doesn't it. Every kid loves them as do us big kids and they are the most simple thing's in the world to make and share. Of course I love to make most thing's from scratch however, if there is an easy wasy to put a great dessert out there without really having to do much at all.....I'll do it!

With this delicious treat the only thing you need to do is the chocolate sauce...simple! The waffle cup is a fun switch up for all you icecream cone lovers out there...plus you get to put way more goodies in your dessert. And yes you could take the time to make your own brownies, but in a pinch two-bite brownies are fantastic.

Simple Brownie Sundae

1 waffle cup per person

1-2 scoops of vanilla icecream (or which ever is your favourite)

1/2 cup of cream

1 cup milk chocolate chips

jar of caramel sauce

finely chopped unsalted peanuts

1-2 two-bite brownies, halved

Place the chocolate chips in a medium size bowl. In a small saucepan gently heat the cream but don't boil. When cream is heated pour over chocolate chips and gently whisk together until the chocolate is completely melted. Set aside.

Put your scoops of icecream in your waffle cup and scatter your brownies over top. Pour your warm chocolate sauce over the icecream and brownies, top with the chopped nuts and drizzle the caramel sauce over top. The amount of chocolate sauce and caramel sauce is completely up to you....as is the rest of the sundae...use your imagination, have fun with it and most of all....enjoy!

Playdough

My little girls favourite thing to do is playdough. Although she was never great at packing it away and so of course it dried out and was then thrown out. Needless to say I have spent quite a bit of money on tubs of playdoh at the store until I realised....my Mum used to make me and my sister playdough....why aren't I doing the same for my kids!

I found this recipe and made a couple of adjustments and it is the loveliest, softest playdough in the world. My kids adore I it....I hope yours do to!!!

Playdough

2 cups all purpose flour

1 cup table salt

2 cups of coloured water

1 tsp cream of tartar

2 1/2 tblsp olive oil

Put all ingredients in large pot over medium high heat and use a whisk to blend everything together so there are no lumps. Once it's nice and smooth use a wooden spoon and constantly stir until the dough forms a big ball and moves away from the sides of the pot.

Place playdough on a large piece of parchment paper and sandwich the top with another large piece of parchment. This will help the playdough from drying out while it is cooling.

Once cooled place in ziplock bags and store in the fridge.

Lemon Delicious Cupcakes

Lemon has got to be one of my most favourite flavours ever! These are the perfect cupcake if your looking for a balance of sweet, tang and a deliciously moist cake. This recipe is a double whamy....makes 2 dozen cupcakes or 2 lemon loaf cakes,or 12 cupcakes and 1 loaf cake (you get where I'm going this right).

 I found this recipe in my Barefoot Contessa cookbook. Ina Garten is definately one of my big inspirations, I love her food and her attitude towards food. This is an adaptation of her orange pound cake, obviously used lemon instead and I added slightly more lemon juice (by mistake) and it was lovely, so now it's just how I make them!

The lemon buttercream frosting is so light and delicious I could eat it with a spoon! I found the recipe from a wonderful site http://www.grouprecipes.com/61740/fluffy-lemon-buttercream-frosting.html, I use whipping cream instead of milk which their recipe use which I find makes a more decadent frosting, lovely texture.

Lemon Delicious Cupcakes

1/2 pound (2 sticks) unsalted butter, at room temp

2 1/2 cups sugar, divided

4 extra large eggs, at room temp

1/3 cup grated lemon zest

3 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 1/4 cups of freshly squeezed lemon juice

3/4 cup buttermilk, at room temp

1 tsp vanilla extract




lemon buttercream frosting

3 1/2 cups of icing sugar, sifted

1/2 cup butter (1 stick) softened

1/4 cup whipping cream (heavy cream)

1 tsp vanilla

1 tblsp lemon zest

2 tblsp lemon juice



Heat the oven to 350f. Grease and flour 2 loaf pans. Line bottoms with parchment paper.

Cream butter and 2 cups of sugar together, about 2-5 mins or until light and fluffy. Add eggs one at a time and beat well after each addition. Add lemon zest.

In a large bowl sift together flour, baking powder, baking soda and salt. In another bowl combine 3/4 cup of the lemon juice, the buttermilk and vanilla. Add flour and buttermilk mixtures alternatley to the batter, beginning and ending with flour. Divide the batter evenly between the patty pans, bake for 15-18 minutes (mine take exactly 18 minutes, or until cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of sugar and 1/2 cup of lemon juice in a small saucepan over low heat until the sugar dissovles. When the cakes are done, let them cool for 5 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the lemon syrup over the cupcakes and allow them to cool completely.

frosting



Mix the butter lemon zest and vanilla together, making sure all the lumps are gone.


Add the cream and quickly cream into the butter mixture.


By the 1/2 cup mix in the sugar.


Once all the sugar is in the bowl, mix on high for 2 mins.


Mix in lemon juice.

Using a piping bag, pipe frosting onto cupcakes, or simply use a butter knife and generously spread the frosting over cakes.

For Lemon Cakes

Follow above recipe and pour batter into greased and floured loaf tins (line the bottoms with parchment as well), bake for 45 minutes-1 hour or until cake tester comes out clean. Let the cakes sit in the pans for 10 minutes after taking them out of the oven, the transfer them to a wire rack set over an oven tray and spoon the syrup over them. Allow them to cool completely.

At this stage it is safe to freeze cakes if you wish.

Then to glaze cakes just mix together 2 cups sifted icing sugar and 3 tblsp of fresh lemon juice, then spoon or pour glaze over top of cakes.

Melting Moments

Melting Moments or "Yo Yo's" as I call them are those cookies that I would always buy at the coffee shops but never actually make them. They look pretty and time consuming which is why I guess I never baked any. Turns out, "super" easy and tasty!

For all of you shortbread lovers out there this is your cookie! It's crumbly and buttery with the sweetness coming from the creamy lemon filling. I am always tempted to put waaay to much filling in, but have found through trial and error that the more filling you put in the more it oozes, which in essences sounds great but doesn't make for a stick together kinda cookie which is what were after here!

Melting Moments

2 sticks plus 2 tblsp(250g) butter, room temp

1 tsp vanilla essence

1/2 cup icing sugar

1 1/2 cups plain flour

1/2 cup corn starch

1 tblsp icing sugar, extra

butter cream

80g (6 tblsp) butter, room temp

2/3 icing sugar

2 tsp lemon rind, grated

1 tsp lemon juice

Preheat oven to 350f

Cream butter, essence and sifted icing sugar in a small bowl with electric mixer until light and fluffy. Stir in combined sifted flours in two batches.

With lightly floured hands, roll 2 level teaspoon portions of mixture into balls and place about 3 cm apart on lined baking tray. Flatten slightly with lightly floured fork.

Bake for about 15 mins or until biscuits are pale cream colour. Stand for 5 mins before cooling on a rack completely.

Fill the two biscuits together with a 1-2 tsp of butter cream. Dust with sifted extra icing sugar.

butter creamBeat butter, sifted icing sugar and rind in a small bowl with electric mixer until pale and fluffy. Beat in juice.

note I made these slightly larger, and rolled 1/2 tablespoon balls of dough....do whatever you feel like!!

Red Velvet Cupcakes

I'm ashamed to say that I was a red velvet cake virgin up until this year....I am now a huge lover of these tasty treats. I trolled the web for recipes and found a few different ways to make them, so after some playing around, some adding and taking away of ingredients I came up with this and find it to be a lovely cake with a nice texture and just the right redness!

I made these for my birthday this year and they were a big hit....the cream cheese frosting is light, sweet and tangy and the roasted chopped pecans sprinkled on top give it an extra texture all that delicious softness needs. Now when it comes to cream cheese frosting, or any frosting that is I find that if you add your icing sugar 1/2 to 1 cup at a time you can control the texture and sweetness....there are no rules. Taste as you go...you may like it as per this recipe or you may want to change it up according to your own taste buds...just play with it, make it your own!

Of course this recipe doesn't have to be cupcakes just divide batter between two shallow round tins and bake them for  21-25 mins or until a cake tester comes out clean. Fill the middle with the cream cheese frosting and a handful of chopped roasted pecans and the top with the other cake, then frost the whole thing....easy and delicious!!

Red Velvet Cupcakes

2 1/2 cups all purpose flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp salt

2 tblsp cocoa powder

1 cup vegetable oil

1 1/2 cups buttermilk, at room temperature

2 large eggs, room temperature

1 1/2 tblsp red food colouring

1 tsp white vinegar

1 tsp vanilla extract

Cream Cheese Frosting

1 pound of cream cheese, room temperature

2 sticks of butter, room temperature

1 tsp vanilla

4 cups sifted icing sugar

roasted finely chopped pecans to sprinkle on top

Preheat oven to 350f, and line a muffin tin with paper muffin cups.

Mix together the flour, baking soda, sugar and cocoa powder and sift into a mixing bowl. In a seperate bowl add the oil, buttermilk, eggs, vinegar, food colouring, vanilla and gently whisk together. Add the flour mixture and fold into the liquid mixture until complete combined.

Using an icecream scoop, evenly divide into patty pans and bake for 20-22 mins.

The Frosting:

Mix together the cream cheese, butter and vanilla in a large bowl until smooth. Add the sifted icing sugar in 1 cup measures. Once all the icing sugar in incorporated beat on high for 2 mins until light and fluffy.

Spread or pipe your frosting on your cupcakes and sprinkle with the pecans.

Double Chocolate Cookies

Way back in 2006 I bought a Martha Stewart "Holiday Cookies" magazine and to this day it is the most used cook book I have! Love her or hate her I think she is a domestic Queen and when I'm looking for a sure fire hit I do look to her for inspiration and great recipes.

These cookies are a perfect combination of sweetness and chewiness, and they look so pretty! I have to say I cooked them for the specified time and they came out hard as rocks, so I just played around with the cooking times and found that they were between a 10-12 minute cookie....although everyones oven is different and so I do suggest you baking off just a couple first to see where you sit with your oven and what cooking time works best for you. These cookies are slightly underbaked with a slightly crunchy outside and chewy inside....my idea of heaven!

Double Chocolate Cookies

1 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1/2 pound milk chocolate (4 oz coarsely chopped, 4 oz cut into 1/4 inch chunks.....or you could use chocolate chips)

1/2 cup (1 stick) unsalted butter

1 1/2 cups sugar

2 large eggs, room temp

1 tsp vanilla

Preheat oven to 325f.

Sift together the flour, cocoa, baking powder and salt, set aside. Melt 4 oz coarsely chopped chocolate and butter in a heat proof bowl over a saucepan of simmering water, let cool slightly.

Add chocolate mixture to sugar, eggs and vanilla in a large bowl and beat with electric mixer until combined, then gradually mix in the flour mixture. Fold in chocolate chunks.

Using a tablespoon measure drop dough onto a lined cookie sheet keeping about 2 inches between dough. Bake for 10 - 15 mins or until cookies are flat and tops have cracked (mine took exactly 10-12 mins, but will vary from oven to oven).

Cool cookies on wire racks lined with parchment.

Chocolate Chip Pretzel Cookies

Cookies!!! Who out there doesn't like...no love a great cookie? Although cupcakes have been and are still the rage, and yes I am a cupcake lover myself and adore making them for my family and friends I have made it one of my missions this year to bring back the "cookie".

The thing I love most about cookies is the endless possibilites and combinations of flavours...with these cookies I am sharing with you all, they combine two of my little girls favourite things...chocolate and pretzels! I know she's not alone there, so one rainy day when I was in the kitchen with my kiddies baking cookies "Isla's chocolate chip pretzel cookies", were created!

I use a pretty basic cookie dough base and then just add what ever ingreidents take my fancy that day...feel free to do the same! And while were talking cookie dough, this is hands down the best tasting cookie dough out there. I mean the kind of dough you could snack on while watching your favourite movie or while your baking the rest of the dough off in the oven.

I hope you enjoy them as much as my little girl does....and remember your only limited by your imagination!

Chocolate Chip Pretzel Cookies

2 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 cup (1 stick) plus 3 tblsp unsalted room temp butter

1 cup firmly packed light brown sugar

1/4 cup granulated sugar

1 large egg (room temp)

2 tsp vanilla

3oz pretzels, roughly chopped

3oz semi sweet chocolate chips

3oz milk chocolate chips

Pre-heat oven to 350f (180c)

Combine flour, baking soda and salt....either sift of stir through with a wisk, set aside.

Cream butter and sugars together (about 2-3 mins) until pale a fluffy, add egg and mix well.

Add flour mixture, beat together. Stir in vanilla, then fold in chocolate and pretzels.

Drop 1-2 tblsp heaps onto cookie sheet and bake for 10-12 mins.