{An Egg-cellent Easter Dessert Idea}

I couldn't resist the joke above - lol! A few sleeps till Easter, we love celebrating in our house and here is a snippet from something I did last year.
It's perfect if your having a family dinner for Easter this year. After you've had the main course, a special occasion calls for a special 'ta-da' moment dessert.

I posted yesterday about the Easter egg hunt cake (click here). Why not make that for the kids and trying something fun yet sophisticated for the grown up's.

Easter Cheese-Cake Eggs:
This is a tricky recipe to give measurements for as it depends greatly on the size of the chocolate eggs you use.

Get Ready:
You could use fancy vintage heirloom egg cups. If you have them go for it. OR, use an egg carton and cut it up for individual serving.
Then unwrap a hollow chocolate egg and gently crack off some of the top and set aside (slash nibble on them for sustenance whilst cooking for your family - I know you want to lol).

The "egg white" filling:
Mix up done cream cheese, castor or icing sugar in an electric mixer. Add a teaspoon of vanilla, a splash of fresh lemon juice and some lemon rind. Taste test to make sure it has a good balance.
Spoon into the 'egg shells'.

Top it with the Yolk:
Strain some passion fruit pulp so you don't have the seeds left and place in the middle of the cheesecake mixture. You could also use mango pulp or lemon curd if you prefer.


I served these last Easter and they were very well received. The great thing is that they are portioned, so depending on the size of the egg, you may leave your guests wanting more! (That's not a bad thing ;)
Lauren x

{Mini Desserts & Hot Choc Bar}

I don't have great photos, but I did some catering for a women's event last night. The brief was desserts, your choice! My creative brain went into overload!
Here's what I came up with. Firstly a Hot chocolate Bar:



I filled jars with
- hot chocolate powder
- marshmallows
- white, milk and dark choc chips
- crushed butterscotch and peppermints
(not pictured) I also included a can of whipped cream and vanilla malt syrup.
Logistics: as this was for a crowd, I had to think about heating milk safely and easily. I heated the milk behind the dessert table in my slow cookers on the warm setting so it was gentle. Then at serving time I decanted it into a jug on the table.
Linking the hot chocolate to the desserts, I filled a giant glass jar with choc chip cookies.
The dessert table had 4 'dishes'
1. A Chocolate Mud cake with buttercream ruffle icing. SO cute!




2. Individual Homemade Lemon Curd Pavlovas
3. Individual Vanilla Blueberry Cheesecakes
4. Raspberry Jelly & Choc Mousse Cups
I might post the recipes for some of these soon, so stay tuned!
Lauren x

{VERY Healthy Dessert - Sweet Potato Pie}

Well, by now you obviously know I am fasting at the moment, and I had a brain wave for a 'dessert' the other night. I made version one last week, but burned the crust and therefore couldn't get a good idea of the taste and certainly wasn't going to take photos of it like that.

So, today I made version two.....and was SO happy with the result. This is a dairy free, wheat free and artificial sugar free Pie.

INGREDIENTS:
Crust
- 250g nuts (I used 100g cashews, 100g cashews & 50 g walnuts)
- 2 heaped dessert spoons of nut butter (you can buy all sorts of varieties in the health food isle)
- 2 dessert spoons of maple syrup (could use honey)

Filling
- 3 sweet potato (could substitute for pumpkin)
- 1 banana
- approx 80g apple sauce (the jar I had in the fridge had grown into a science experiment [eww] so I used a long life apple raspberry puree I had in the pantry which was 80g - about 1/2 cup)
- 1 dessert spoon of chia seeds (these are very healthy and act as a thickener - more info here)
- 1 dessert spoon cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- 1/4 cup of natural maple syrup (not flavoured syrup or honey)





METHOD:
1. Peal, chop and steam the sweet potato
2. Preheat oven to 150'C
3. In your food processor, grind up the nuts until resembling crumbs. Add the nut butter and maple syrup until it rolls into a ball in the processor and combines nicely.
4. Press into a flan/ tart tin and press into the base and sides to make a pastry-like base.
5. Place in the oven for about 15 mins or until golden. Keep an eye on it, (because time got away from me the first time I made it).
6. Place the sweet potato (once cooked and soft) into the food processor a bit at a time until smooth (don't worry about rinsing it after making the base crust, the ingredients blend together well).
7. Add the other ingredients into the smooth sweet potato mixture and blend together.
8. Place the mixture into the nut crust base.
9. Turn the oven off and place the finished pie into the "dead oven" and allow to 'bake' for about 10 minutes or until filling is firm.



Slice up and serve with fresh berries, pear or other seasonal fruit.
For those fasting, on restrictive diets or those that love healthy food, this is a real treat!

I took it to a family dinner as a substitute for dessert for myself. One person loved the crust, but wasn't keen on the filling (would probably have to add brown sugar or something to the filling to satisfy that one). MANY loved it and I got a lot of positive comments about the attempt to make such a healthy and guilt free dessert. When you haven't had ANY sugar in 2 weeks, it is quite a nice treat!

Lauren x

{Homemade Ice Magic : Take1}

I found the idea - yes on pinterest I know, predictable!

CONFESSION TIME!

I have a MAAAAJORRR thing for Ice Magic.
It. Is. A. WEAKNESS. So, I never buy it, cause it wouldn't make it out of the bottle ;)

Alas, I just HAD to give it ago to see if it were even similar to the bottled kind.
Ingredients:
Milk Chocolate
Coconut Oil / butter (bought this at health food recently when I found out about The Blender Girl)
Pinch of salt

Method:
Most recipes state you add 50% to 100% of chocolate qty to the coconut oil qty.
So, I added about 150g of chocolate to a double boiler with 100g of coconut oil (it is solid when chilled and turns to oil when melted).
I decided the mixture was too runny, so I added the rest of the chocolate I had (another 50g - 200g total).

Review:
Even adding the extra chocolate, I still didn't think it was thick enough. Considering that, it tasted fine (slightly coco-nutty - but I didn't mind that) and it 'froze' when on the ice cream.
I placed the left overs in fridge (which will probably harden) so next time I use it I will melt in some extra chocolate, may try some dark chocolate to darken the colour and taste slightly. Not bad for attempt number 1!

Enjoy;
Lauren x

{Honey and Macadamia Frozen Cheesecake}

I had some friends over last night and knew I had a busy day beforehand. So, I planned a few things that allowed me to not be in the kitchen all day and still have a dessert 'buffet'.

Sunday evening I made this cheesecake and took it out of the freezer 1/2 hour before serving.

1. Do a normal biscuit base as per regular cheesecake (I use 3/4 packet of digestive biscuits and about 100g of melted butter pressed into a spring form tin).

2. In a food processor add 500g cream cheese, 300ml cream, 1/2 cup honey and 1/2 cup of macadamia nuts.

3. Blitz up this mixture, pour onto the biscuit base.
4. Squeeze some extra honey on the top and swirl it in. Freeze overnight.
5. Half an hour before serving take it out and place it on a platter. Top with fresh strawberries and drizzle some honey on top.


This is so easy and tasted delicious! You could easily freeze it and have it on hand over the happy summer season if you, like us, often have spontaneous dinners or BBQ's happen and you don't have to lift a finger!


Enjoy;
Lauren x

{A Sweet Housewarming Gift Idea}

Well some very good friends of ours are moving this week. I wanted to give a gift that would help the family celebrate the first night in their new house as a family.

So, I put together a "Build-a-Dessert Kit" for them to create a special memory in their new house.





It consisted of:
*Waffle cones and bowls
*Choc, Berry and Caramel Sauces
*Marshmallows
*Crushed nuts
*Flake Bars
*Cherries
*Mini m&m's
*Gummy Bears
*Coloured and Choc sprinkles

Each bag or jar was labelled and the instructions are simply "just add ice-cream".

The jars I used for the sauce were re-purposes antipasto jars I used in a pasta sauce.

I could see this as a birthday dessert kit too and many other variations possible. I would love to hear if you try this or create another variation.

I hope you enjoy this idea,

Lauren x



Posted using BlogPress from my iPhone

{Caramel Crusted Rhubarb Pudding}

{Don't forget the GIVEAWAY to be drawn Mon 22nd}

Caramel Crusted Rhubarb Pudding

2 bunches of chopped rhurbarb (about 4 cups)

Crust
3/4 cup plain flour
1/2 cup rolled oats
95g melted butter
1 tsp baking paper
3/4 cup caster sugar
1/2 tsp dried ground ginger

Topping
3/4 cup brown sugar
1 tbls cornflour
1/3 cup boing water

1. Put rhubarb into an oven proof dish
2. To make crust: Sift flour and baking powder into a serperate bowl.
3. Add oats and sugar and ginger.
4. Add melted butter and stir through. Add on top of the rhubarb in the dish.
5. Combine the brown sugar and cornflour and sprinkle over the crust.
6. Carefully dribble the water over the crust - DONT stir!

Bake at 180' for about 1/2 hour or untill crust caramelised and rhubarb is tender (test with skewer if needed).

Enjoy;
Lauren x

{Blue & White Dessert Table}

For those that know me, I love baking, I love entertaining and I love being crafty. So, last weekend we were hosting a bbq lunch for some amazing people in our world and I got to combine the three.

It was a big and emotional celebration day and I wanted to make it as special for everyone as I could. So, I had a salad table (din't get a photo of this unfortunaley) inside which looked so lovely.

My draws I had bought the previous day were filled with condiments, cutlery and napkins and the white platters of salad were placed around a big basket overflowing with bread rolls. We all sat along a massively looooong 'banquet style' table outside and the kids played in the backyard and ate on picnic rugs. Just lovely!

BUUUT..... My favourite touch of the whole day was my first dessert table. I have long been an admirer of photos of this phenomonen since I first layed eyes on the beautiful creations by Amy Atlas quite some time ago.

So, without her budget, trimmings and juggling two kids...I put together the following (not bad in my opinion).....

I made these tissue paper pom poms that I have fallen in love with. They were outside too to carry on the theme. Cute!

Marshmallow pops - covered in white chocolate and sprinkled with blue crystalised sugar.

(back) is a modern take on the classic red velvet cupcakes - a blue velvet cake. It was two layers of blue inside with cream cheese icing in between and on the outside. The decoration on the top is a mini bunting garland handmade from scrapbooking off cuts.
(front) a New York baked cheesecake with blueberry compote

(back) Caramel popcorn in patty pans
(front) Chocolate Cake Pops - mud cake balls with lollypop sticks, frozen, dipped in white chocolate, sprinkled with the blue crystalised sugar.

Milk bottles and blue clouds in lolly 'vases'.


The best handmade baklava we bought on the way home from our
treasure hunt the day before.

So, feeling like hitting the gym just revisiting these photos ;)

This was such a hit with the guests and I am just glad we have a double fridge in our new place. Because it was FUUUULLL!!!

Lauren x

{Poached Pear and Chocolate Pudding}

I baked this for a Saturday lunch with friends last weekend. It followed a roast on a rainy and cold Sydney day. Just. Perfect!

Serves 4
Ingredients:
4 mini pears

185g good quality chocolate (dark or milk)
185g unsalted butter
4 eggs (seperated)
1/2 cup sugar
1/2 cup of almond meal
3 tbl plain flour
3 tbls sugar, extra


Method:
Pre-heat oven to 180'C
1. Sit pears in a saucepan of water on a low heat. (I put them in there whilst making the pudding part and checked every so often).
2. Place chocolate and butter in a saucepan on a low heat and stir until melted and smooth. Set aside.
3. Place egg yolks and sugar in a bowl and mix until light and creamy.
4. Slowly add the chocolate mixture, almond meal and flour. Fold through.
5. Whisk egg whites until soft peaks form. Add sugar slowly and keep whisking until glossy.
6. Fold a spoonful of the egg whites into the chocolate mixture gently with a metal spoon. Then keep adding the egg whites until combined, but be gentle not to take the air out of the mixture.
7. Gently pour the chocolate mixture into the dish (or individual ramekins). Then, when the pears are tender, place gently in the pudding dish(es).
8. Bake for about 20 mins or until the edges are cooked and its a little soft around the pear.

{A Quick Apple Crumble Dessert}

Want a really easy dessert to put together on a winters night? It's this easy:

Pre-heat oven to 180'C
1. Take a piece of raisin bread and push it gently into a ramekin dish to line it.
2. Core an apple and place it into the ramekin on top of the rasin bread.
3. Into the hole in the center of the apple, place a tsp of margarine (I use an olive oil spread), a dessert spoon of brown sugar and then dessert spoonful of museli and place a little dop of margarine on top of the museli. Pack down tightly as it will reduce during cooking (I actually topped it up half way through the cooking time).
4. Place on a tray in the oven for about 20 minutes or untill apple is soft when pierced with a skewer or knife.
5. Serve with a scoop of ice-cream for extra indulgence!

YUM!!!
Lauren x

{Cinamon Scrolls : A naughty but delicious treat!}

I made these for an afternoon tea meeting yesterday and have to say, that they went down a treat. I am definitley a healthy eater, as are my family. So, when we make these kinds of foods they are for a treat or to share with people. It was a rainy and miserable day weather wise - so hot cinnamon scrolls seemed just the thing! This isn't exactly a quick recipe, but definitley easy!

{image}

Dough Ingredients
1 sachet of Tandaco yeast (7g)
3 1/2 cups plain flour
1 tsp salt
1/4 cup sugar
1 tsp ground cinamon
1/2 tsp mixed spice
1 cup warm milk
2 tsp melted butter
1 egg, lightly beaten
1 tbsp milk to brush
Filling
1 cup brown sugar
1/3 cup butter/ margarine
1 tsp vanilla
optional : 1/3 cup of walnuts, pecans or other nuts of choice (can add less or more to taste).

Recipe:
1. Sift flours into a bowl and add all dry ingredients.
2. Add milk butter and egg and mix to form a smooth dough. Knead for about 10 minutes untill smooth and elastic.
3. Place in a greased bowl (spray inside with a spray oil), cover with towel and set in a warm place for an hour untill it doubles in size.
4. Knock down dough (punch with fist in centre) then knead for a minute.
5. Roll out into a rectangle shape, this may take some time but try to get it out to a decent size rectangle about 1-2 cm or so thick.
6. Cream the butter, sugar and vanilla together to form the filling. Spread on the rectangle of dough and sprinkle nuts on top (if using).
7. Roll the dough length ways so you end up with a long 'sausage-like' log. You can stretch out the log slightly and gently to make it longer at this stage. Cut in half with a sharp knife so not to squish the log flat. Continue cutting each half in half so all sections stay even.
8. Pre-heat oven to 200'C
9. Grease a pan and place the scrolls closley side by side (like you would with scones) so they support each other as they cook. Set aside in warm place for about 30 minutes to rise again.
10. Brush with a little milk and bake for 20-25 mins. Cool slightly and then serve whilst warm, DEEELISH!!!

Some recipes call for icing which you could add once cooled, but I think this is sweet enough on its own and the filling melts to create a sort of a glaze-sauce anyway.

{A delicious SUGAR-FREE dessert you say???}

Each year my husband and I start the year with a fast. We put aside the first 21 days and do a Daniel fast (more info here) which is primarily for spiritual reasons with LOADS of health benefits too!
I did a big "number free" shop (i.e. none of the additive numer codes in the ingredients section) and my trolley was full of fruit/ veg and such little packaging it felt SO good!

So, when we had friends over for dinner on New Years Day (who are vegetarian and love eating healthy like us) I started to think outside the box. I served my homade falafel, hommous and tabouli for dinner (recipes to come soon). Here is what I served for dessert and it was delicious and I am making it again tonight.


Sugar-Free Cardamom Poached Pears:

4 pears (stems attached and very firm)
2 plums
2 cinnamon sticks
3-6 cardamom pods (depending on your taste)
1 split vanilla pod or a dessert spoon of vanilla extract
5 tbl of organic rice malt syrup (my new WONDERFUL find, tastes like honey)
water

1. Peel the pears making sure you peel all the way to the top nearest the stem so it looks neat.
2. Core the pear by holding it firmly in one hand and gently working it into the centre. Take time doing this step as you don't want to puncture through the side and you want to leave the stem in tact on top.
3. Place pears gently in a saucepan with plums.
4. Add enough water to half cover the pears and place a lid on.
5. Bring water to the boil and then put on lowest heat setting and simmer until the pear is tender and the water reduces a little.
6. Gently spoon a pear into a bowl and then spoon a little syrup around it and serve.

Enjoy;
Lauren x

{12 Days of Christmas ::: Day 9} Christmas Chocolate Puddings

Tonight I hosted a Christmas party for some very close friends. I kinda made up a dessert and adapted an iconic mini pudding my Mum has made for years. I wasn't sure if it would work, but it was an ABSOLUTE winner!!! The best thing was it was quick, cheap, easy and NO OVEN required!

Choc Puddings (serves 10)
2 store bought chocolate mud cakes (i did it this way to save on time, but you can bake these of course)
1/3 jar of brandy essence (or real brandy if needed)
1 packet of white choc melts
1 packet of red glace cherries


Method:
1. The mudcakes I had bought already had icing on it. So I had to slice it in half and then slice the icing off.
2. Put the cake (icing free) into a large bowl and pour brandy essence (or brandy) on top. Use hands to crumble cake up and then shape the cakes into small tennis ball size balls on a tray with baking paper.
3. Melt the choc melts in double boiler. and drizzle over the top of the 'cake/ pudding balls'. 4. Whilst the chocolate is still wet, place a red cherry on the top and then refridgerate.


You could also do this in the mini version as an edible gift for people and I am sure they would go down a treat. Come to think of it, I might just do that with the extra's I bought for tonight!

Enjoy;
Lauren X

{12 Days of Christmas ::: Day 4} Baileys Fudge

(recipe via taste.com.au)

Two years ago, I made this Baileys fudge and they were VERY popular!!! I have had requests for it again. Once the fudge set, I used a small (bite-sized) star shaped cookie cutter to cut out and arranged on a plate in a pyramid/ chritmas tree shape. This makes a wonderful gift and anyone would love to unwrap these.

Ingredients

Melted butter, to grease
1 x 395g can sweetened condensed milk
100g butter, cubed
255g (1 1/4 cups) brown sugar, firmly packed
2 tbs glucose syrup
150g good-quality dark chocolate, finely chopped
60ml (1/4 cup) Baileys Original Irish Cream liqueur

Method

1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.

3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.

4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

Enjoy;
Lauren x

{12 Days of Christmas ::: Day 1} Almond& Rosewater Shortbread and a Guava Mocktail

Well, I have had a hectic few weeks in my little world. Not much crafting or cooking or anything like that as I have finally settled into our new house. I love the kitchen and it is such a feature, will have to share a pic soon.

But now that I have found my power cord to my lap top, I am now free to start sharing some festive inspiration as we all approach my favourite time of year - the very busy season of Christmas.
We have 12 days till Christmas so, here is DAY ONE. I thought I would share 2 yummy festive treats for my first post back after the move. The first of these treats is what I Christened my new oven and my new Kitchen Aid with and it is simple and delicious ;)
Almond and Rosewater Shortbread I loved this (and so did my girlfriends I had over for a craft night recently). I also had all ingredients except for the rice flour on hand in the pantry, so adding that to my shopping list for $1.30 meant this was very economical. I doubled the batch it was so delcious. This would also make a wonderful gift for school teachers, just bag or box up nicley and done!



Oil spray to grease tray or baking paper
180g soft butter
125g (3/4 cup) icing sugar mixture, sifted
1 x 100g pkt almond meal
115g (3/4 cup) plain flour
45g (1/4 cup) white rice flour
1/4 tsp ground cloves
1 tbs rosewater essence
About 3/4 cup icing sugar mixture, extra, to dust (i didn't need that much, but use how much you like here).

Method

1. Preheat oven to 160°C.
   

2. Spay 2 baking trays with oil to lightly grease or lay with baking paper.
   

3. Use an electric beater to beat together the butter and icing sugar mixture in a bowl until pale and creamy.
   

4. Add the almond meal and sift over the flours and ground cloves. Stir until well combined.

5. Use your hands to roll heaped tablespoonsful of mixture into 8cm long logs. Roll them into a ball first and then roll the logs so the ends are nice and rounded. Shape into crescents and place on prepared trays. THe mixture does spread so make sure to leave a few cm between them. I did try a few different designs (hearts, logs and crescents) but the mixture doesn't hold shape very well do do hearts, but the logs and crescents worked well.
   

6. Bake in preheated oven, for 20 minutes or until cooked through and light golden. Remove from oven.

7. Lightly brush shortbreads with rosewater essence and set aside on trays for 30 minutes to cool and firm.

8. Dust shortbreads with extra icing sugar.
   

9. Set aside for a further 30 minutes or until completely cool.

Guava, passionfruit and lime mocktail
I love this drink, as you can have all ingredients on hand and they last for a while in pantry which means you can shop ahead of time for this one too. It's a delcious and festive drink that adds something special.For an extra nice touch, pre-chill champagne or martini glasses in the fridge and serve in them as your guests arrive :)

Fresh limes cut into small wedges
1 tin of passionfruit (or fresh if in season)
1 bottle of Guava nectar
1 bottle of soda water
Ice
Strawberries and mint leaves to serve (if desired)

1. Put ice cubes into glass
2. Squeeze lime wedge into glass and put the whole wedge into the glass
3. Put a teaspoon of passionfuit pulp in glass
4. Pour Guava nectar into glass till about 1/3 full
5. Top up with soda water
6. Push a fresh strawberry onto side of glass to garnish if desired. 7. If you want a minty touch to it, just rip a mint leave in half (to realease aroma) and place in glass.

Enjoy;
Lauren x

Craft meets Food - Just Delicious!!!!

Well, I have been so captured by this amazing talented and local lady who MANIFICINTLY combines two of my favourite things food/ baking and craftiness.

The amazing picture above are yes, you guessed it cupcakes! Hard to believe I know. But The Cupcake Gallery have an incredible talent for making some gorgeous creations! Hop over to their website or their facebook page and be in awe at their creations!!! I will stop typing now and leave you to have a look, cause you'll be amazed!

Enjoy;
Lauren x

Appologies if you love this like I do!

Ever had a craving for chocolate or pudding pudding while you are watching a favourite tv show at night? Sometimes though, the idea of 'throwing together' a chocolate cake and actually waiting for it to cook puts you off. Well, here comes the appology. I am sorry folks, with this post you are now 5 minutes away from individual size
chocoalte cakes/ puddings.


Chocoalte Cake in a Mug:
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg 3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous).


My cake was slightly dry (but still delicious) so in my microwave I would cut the cooking time down to 2.5 minute and maybe see where it is at that point next time. We topped it off with icecream, but i would love to play around with the flavours. I reckon you could add lots off extras to change the flavours to choc cherry, choc caramel, choc baileys or choc mint maybe??? Mmmmmm.....YUM!

Enjoy;
Lauren x

A gift so tasty - I wanted to keep it!

Well, what to make my mother-in-law who has a real sweet tooth??? TRUFFLES!
I used this recipe from taste (predictable I know). Only problem was that the instructions were good if your Air Con is set to a European Winter. However, for this Aussie chick that has no air con and attempted rolling truffles on a rather hot spring day - learned a few lessons :)

Instead of leaving mix at room temp for 1-1.5 hrs, I left it overnight in the fridge. Even then it was still a little soft. So I scooped out 'balls' onto a plate and then refridgerated for another 30-45 mins untill wuite firm. This allowed me to handle much easier when rolling. Some I rolled in coconut and cocoa and the others I dipped in melted white and milk chocolate (I would have done dark for me though - yum!).

Then once they were rolled I replaced them into the fridge again for a while to firm up before boxing into mini patty pans or squares of tissue paper/ waxed paper.

This makes a delicious gift - IF there is any left aty the end ;)

Enjoy;
Lauren x

Banana Cake Recipe

This recipe was requested to be blogged, so here it is. It is perfect with a cup of tea or coffee and a chat with a friend :)

Ingredients

• 125g butter, softened
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 2 eggs, at room temperature
• 3/4 cup sour cream
• 1 cup mashed banana (you will need 2 large, very ripe bananas)
• 2 1/4 cups self-raising flour
• 1/4 teaspoon bicarbonate of soda

Method

1. Preheat oven to 180°C. Grease base and sides of a cake tin.
   

2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Gently fold in sour cream and bananas. Sift flour and bicarbonate of soda over batter and gently fold through.

3. Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. I cooled mine overnight in the tin and popped it out the next morning. It came out perfectly :)

Lauren x

Bread and Butter Pudding

About once a month I host a craft night for any girlfriends that want to come round and work on a craft project with friends. We usually have dessert and a cuppa (and a good chat too).
Winter is pudding season in my mind. So, last night I made butter pudding with a berry sauce. It was delicious and I just had to blog the recipe! YUMM



Raisin Bread and Butter Pudding with Ricotta
This served about 10 adults, but you could easily halve the recipe too.

- Olive oil spread (or butter or margarine - what ever you normally use)
- 1 loaf of Raisin bread (I used cafe thick slice)
- 8 eggs and 8 egg yolks
- 350g castor sugar
- 600ml cream
- 1 vanilla bean split and scrapped (or vanilla extract if you dont have a bean)
- 1 tub of ricotta
- 1 packet of frozen mixed berries (you could use fresh berries if in season or tinned too).
- 3 Tbl sugar
- 1 tsp orange rind and juice of an orange
- A dash of rum (wine, brandy or sherry would work too - this is optional)

{pre-heat oven to 180'}
1. Butter a large baking dish.
2. Cut the crusts off the bread and then lightly butter and cut each slice into 4 small triangles.
3. Layer with the point facing up (just makes it look interesting). As you layer the bread, dollop some ricottta (about a dessert spoon size) inbetween each triangle of bread.
4. Whisk eggs, egg yolks and sugar in a bowl.
5. Place cream and vanilla in a saucepan until very hot and then wisk through the egg mixture.
6. Strain the cream and egg mixture over the baking dish with the bread. I found it easy doing this from a jug so the bread isn't disturbed.
7. Set aside for about 30 mins and then put into the oven for about 15 mins with a cover over it to stop the bread from burning (foil or baking paper is fine).
8. Take the cover off and then continue to bake for about 10 mins or untill the custard is firm.

Berry Sauce:
1. Place all the ingredients into a saucepan and bring to the boil. 2. Then reduce to a low heat and let it reduce down to a 'jam-like' consistency. Stir occassionally so it doesn't burn in the pan.

SERVE AND ENJOY!

Lauren x