{Homemade Rosemary and Olive Focaccia}

I have been following the beautiful photos on Instagram that have been popping up under Gourmet Girlfriend's hash tag #ggbreadrevolution. She has written so beautifully about the love of fresh bread, a warm crusty loaf that comes out of the oven, preservative, additive and number free. 

{Call me "the crazy gingerbread lady"}

Recently I made {this} batch of over 300 gingerbread cookies for a Breast Cancer Awareness evening. I received feedback from people that don't like ginger bread who even said they liked this recipe. 

However, since I am not one to shy away from a mammoth task, two friends from church and I decided to create a homemade Christmas gift for each of the young families at church (I am glad I had your help girls, team effort needed for this one and you girls rocked it!)
After sorting through different options of delicious treats, we decided to steer clear of 'perishable' treats that would make it hard to prepare ahead of time and things that would need refrigeration.
This is the thought process that led to us 'sanely' create a cookie-a-thon of 700 gingerbread stars that turned into 50 individual and delicious Christmas trees.THis takes my kitchen to a grand total of  over 1000 gingerbread cookies in the last little while....JEEPERS!

Here is the final product that was totally gorgeous and made the days of work worth it for the three of us! They looked so pretty being handed out at the BBQ we had today.

{Mothers Day : Tea Bag Biscuits}

I have been dying to share these Mothers Day treats with you. 

{I started typing the recipe for the tart i made for dessert in this post also, but ran out of room....Pear and Ricotta Tart Recipe Coming soon}

I always love handmade gifts. They often cost a lot less and are a great way to show someone special how much they mean to you. Gifts for my mother and mother in law  this year were very simple. But it was so adorable it hit the spot perfectly!

{Happy Easter Cake Pops}

Well, I wanted to say thank you to some very special teachers and friends that are a blessing to my boys.

This was the kind of activity that I did most of the prep for myself. Had my kids been slightly older, they could have helped with more than pouring the sprinkles on. But I just loved these do much, and was very happy with how they turned out!

If you need more detailed steps, click here for a good tutorial.

Basically it's done in less than 10 steps:

{Carrot Cake}

I was craving carrot cake the other day and I have to say this was such a delicious recipe. I have doubled the spices here as I was after a 'spiced cake' type taste. I often like more ginger than recipes call for too.



Ingredients:
1 1/4 cups brown sugar
3/4 cup vegetable oil (or other tasteless oil i.e. not olive oil)
3 eggs
1 1/2 cup plain flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon ground
1 tsp ground ginger
2 1/2 cups grated carrot (I just grated 3 carrots)
1/2 chopped pecans (walnuts would also work - can be omitted for allergy purposes)
1/2 cup sultanas (I omitted these by choice)

Method:
1. Pre-heat oven to 180'C
2. Place sugar and oil in bowl of an electric mixer for a few minutes.
3. Add the eggs one at a time and beat well.
4. Sift the flours, powders and spices over the sugar mixture. Add the carrots and nuts and stir until just combined.
5. Pour your mixture into a greased cake tin. I used a silicon loaf 'tin'.
6. Bake for about 50 mins or until cooked when using the 'skewer test'.
7. Serve warm or cool completely before adding cream cheese icing.


I left the cake covered overnight and I had some for morning tea the next day. This was so moist, full of taste. It didn't need the cream cheese icing, it was delicious as a spiced loaf on its own.
SO good, just like my grandma used to make!

Lauren x

{Ricotta Brioche}

I discovered this recipe a while back and today was the perfect weather to make it. Even though it's summer - the weather screams winter baking to the tune of raindrops outside. For afternoon tea on a cool day, instead of baking scones, try this recipe for a twist with your cuppa tea. It's not a quick recipe, but it is a soft and fluffy treat that screams for butter and jam spread on top.


Ingredients:
500g Plain white flour
1/2 Tsp Salt
40g Castor sugar (+ 1Tsp)
2 Eggs (~53g) and 1 egg yolk (for the glaze)
160g Ricotta cheese
2 1/2 teaspoons Dried yeast
80-100ml Tepid milk (or more if needed)

Method:
1. In a big bowl, mix together the flour and salt.
2. In a small bowl, sprinkle the dehydrated/dried yeast into the milk mixed to 1 teaspoon sugar.
3. Leave for 5 minutes and then stir to dissolve.
4. Make a well in a centre of the flour and pour in the yeasted water.
5. Use a wooden spoon to draw enough of the flour into the yeasted water to form a soft paste.
6. Cover with a tea towel and leave to "sponge" until frothy and risen, about 20 minutes.
7. Beat the eggs with the sugar.
8. Add the ricotta and beaten egg mixture to the flour well. Mix in the flour to form a soft dough.
9. Turn the dough out onto a well-floured surface and knead until smooth, shiny and elastic for about 10 minutes.
10. Put the dough in a buttered bowl, turning to coat evenly with butter. Cover with a tea towel. Leave to rise until doubled in size, about 1 1/2 to 2 hours.
11. Knock back the dough, then leave to rest for 10 minutes.
12. Divide the dough into five equal pieces and then roll each piece into a ball.
13. Form a brioche (as on my pictures) with the balls.
14. Place on a baking sheet and cover with a tea towel.
15. Prove until doubled in size, about 30-45 minutes.
16. Preheat the oven to 180° C.
17. Brush with egg glaze (the yolk + 1tsp water) and sprinkle with poppy seeds and sunflower seeds.
18. Bake in preheated oven for 25 minutes or until richly golden and hollow-sounding when tapped underneath.
19. Cool on a wire rack.

[ORIGINAL BLOG] Remarks:
If the dough is too dry add some more milk or ricotta cheese, but if on the contrary it is too wet, then add more flour, one tablespoon at a time.
Don’t add too much flour though; the dough should not be too dry, but soft.
Any seed of your choice will be fine for sprinkling the rolls.
While the bread bakes, check that the crust doesn't get too brown. If it's the case, then lower the temperature to 160° C.

Enjoy;
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

{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

Delicious Brownies!

The best brownie recipe in my opinion is below. Compiled from a few different recipes and based on an old recipe card I found here is the base recipe:

• 200g dark chocolate, chopped
• 125g butter, chopped
• 1 cup (200g) brown sugar
• 2 eggs, lightly whisked
• 1/2 cup (75g) plain flour
• 1/4 cup (40g) self-raising flour
• 2 tbs cocoa powder
• 1/2 cup (125g) sour cream

Method:

1. Preheat oven to 180°C. Grease and line a square cake pan with baking paper.

2. Put the dark chocolate and butter in a saucepan on low. Keep stirring for a few minutes until chocolate and butter are melted and silky. Remove from heat and set aside for 2-5 minutes to cool.

3. Add the sugar and eggs to the chocolate mixture and stir to combine.

4. Add the combined flours and cocoa powder and stir to combine.
   

5. Add the sour cream and stir to combine. Pour mixture into your dish.
   

6. Bake in the preheated oven for 25 minutes or until brownie is still slightly spongey and gooey. Turn oven off and leave brownie cooling in oven.
   

After the sour cream, feel free to add extra's for a more delicious touch:

1. 100g of chopped dark choc or choc chips and 50-70g walnuts (depending on your taste).
2. 200g of crunchy peanut butter.
3. 70g macadamias chopped and 1 cup of white choc chopped or chips.
4. A few Tbls of Baileys (depending on taste).


If you try this with one of the extra's (I have only tried number 1 and number 4 so far), I would love to hear from you. These would even make a great homemade gift for someone, just add christmas wrapping touches for preschool/ school teachers or coaches etc....

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

What to do with the prunes in the pantry???

I had a packet of prunes in the pantry about to expire in a few weeks and I am not a 'prune from the packet' kinda person, but I don't like waste. The search continued to find a recipe that would use them up in a delicious dish. I searched books and websites and the old faithful taste came through AGAIN (love this site).

So here is the recipe for the 'Spiced Prune Buttermilk Loaf'.

Ingredients (serves 8)

• 3/4 cup (150g) pitted prunes, finely chopped
• 1 cup buttermilk
• 125g butter, softened
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 2 eggs, at room temperature
• 2 cups self-raising flour
• pinch salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon allspice
• whipped thickened cream, to serve

• Crumble topping (this MAKES it)

• 1/3 cup plain flour
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 50g butter, chopped

Method

1. Combine prunes and 1/2 cup buttermilk in a bowl. Set aside for 1 hour to soak.

2. Make crumble topping: Combine flour, brown sugar, cinnamon and butter in a food processor. Process until mixture resembles coarse breadcrumbs.

3. Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.

4. Using electric beaters, cream butter, caster sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

5. Sift flour, salt, cinnamon, nutmeg and allspice over butter mixture. Using a large metal spoon, fold in flour mixture, remaining 1/2 cup buttermilk and prune mixture, 1 at a time. Spoon into prepared pan. Sprinkle crumble over loaf. Bake for 55 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Serve with cream.

NOTE:

I decided to make this an hour before I had our life group arrive (ambitious I know), so I couldnt soak the prunes for an hour as it says in step one. Instead I blitzed up the prunes and the buttermilk in the food processor for a minute. When I make this again, I would probably blitz them up even if I had soaked them, I think it makes it smoother.

I also added a generous amount (maybe 1/2 cup of brown sugar to the mix before ppouring into the tin to add a subtle caramel touch.

Enjoy;
Lauren x

Banana Bread Recipe

I changed the last banana bread recipe to call it a banana cake. If you are looking for a banana bread that is more dense and like a loaf but still fluffy, this is for you! DELISH! I didn't have the walnut crumbs and so I left them out, but it didn't affect the taste at all. It was quickly devoured by kids and Mums at a morning tea recently which always means a successful recipe in my books :)

Ingredients (serves 8)

• 1 3/4 cups (260g) plain flour
• 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 2/3 firmly packed cup (150g) dark brown sugar
• 100g walnut crumbs (see note) or chopped walnuts
• 3 large over-ripe bananas
• 2 large eggs, lightly whisked
• 1 tsp vanilla extract
• 100g unsalted butter, melted, cooled

Method

1. Preheat the oven to 175°C. Lightly grease an 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging.
2. Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the nuts.
3. In a separate bowl, mash the bananas with a fork or potato masher, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients until they're just combined - don't overmix.
4. Scrape cake batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.

Notes

• This banana bread will keep in an airtight container for up to 3-4 days, or frozen in individual slices for up to 1 month.

Enjoy;
Lauren x

Homemade Pizza Dough

I have re-discovered recently how easy and fun it is to make pizza dough. I have made it with the kids and they loved it! I even had a couple over for a dinner party and I used this recipe to create a homemade pizza bar for them - it was a HUGE HIT. As they arrived, they were greeted with me rolling dough and 12 bowls lined up on the bench filled with various toppings from cheese, herbs, salami, capsicums, olives, fetta, potato etc...Whilst it was baking we enjoyed a galss of wine and appetizers. Delsih!
This is another stellar recipe from the team at taste. I chose this great pizza dough recipe as its cheap and easy. Its worked every time for me so far....I hope you try this one (please tell me if you enjoyed the recipe as much as we did).

Lauren x

Cookies on a whole new level!!!!

Today's post is amazing. Fathers Day is approaching in the USA, so alot of the blogs from the states are all about gifts/ crafts for Dad. I am not going to tell you about all of these cookies.....you just have to check it out yourself :)

AMY ATLAS (via Eleni's NY)

Daniels 1st Birthday "Twinkle Twinkle" Party - Part Three

Why should the kids be the only ones who have the fun right??? So, I made the adults their own party favours. I made normal vanilla biscuits and tinted fondant icing a gentle shade of yellow. Then I packaged the star biscuits in cello bags and cardboard toppers just made it look so much cuter!

Tips:
* Bake biscuits and let cool.
* Using food prep gloves, put some food colouring drops into fondant icing and massage through with hands untill you get the colour you require....you can always add more colour, so do it slowly.
* Using icing mixture, roll out with rolling pin and use the same cookie cutter shape to cut out the icing shape.
* With pastry brush, dip lightly in water and brush a little water onto biscuit and place icing onto biscuit.
* Using your fingers, smooth edges and set aside to dry.
* Then I came across the cello bags to fit and measured cardstock to fit into a topper. Then to hide the staples, I punched stars in contrasting colour using punches from Stampin' Up.

Mothers Day Breakfast Idea

One of my absolute indulgences is French Toast. Something I cook for my family alot but only have every once in a while....too tempting!!! Try this delicious recipe for a truley special mothers day breakfast or brunch dish for your mum. I don't usually add cream to my egg mixture, but why not for a special occassion and try some vanilla extract for a little something extra :)

If like my Mum, your not into sweets. Try the homemade baked beans I posted recently or maybe splash out on some gourmet bread and rub with garlic clove and toast it. Then top with some smoked salmon, wilted spinach, a poached egg and some hollandaise and a sprig of dill.

Sweet or savoury, either way, celebrations are a great reason to upgrade breakky from weet bix or vegemite toast!
XOX

Easter Goodness ;)

HAPPY EASTER SUNDAY MORNING EVERYONE!!!!!!! Easter is a very special holiday for me and my family. One of the things I tried last year was SOOOO successful that I think it will become a part of our annual Easter Celebrations. I (after years of hesitation) finally made my own Hot Cross Buns and they were DELISH! Here is a link to the recipe on one of my favourite online recipe data-bases taste! I hope you try them too and enjoy the goodness that is "homemade".

EYE CANDY ;)

A part of me (okay okay - a fairly BIG part) just loves it when things are colour codes, symetrical, and ordered just 'so'. I also love entertaining, A LOT! So, when I stumbled across Amy Atlas who designs dessert tables, Ifell in LOVE!!!!
OH my - the detail, the colour combinations, the labels, the desserts, the glass jars and the fact that you could very easily tell if something is out of place by the very order of the arrangements! It definitley was complete eye candy for me (and even though I don't have her budget or staff) she inspires me when I put on an even at my place to pay attention to the details and go that extra mile!

Sorry for all the photos, but i really want you to capture the essence of her variety. WOW!

Piklets with a difference

I can't take credit for this idea (thanks Gourmet Mom on-the-Go) but i just loved doing this with my 3 1/2 year old son. We made pikets and then seperated a little of the mixture and coloured it. Then inject some into a regular medicine syringe and design away. The bog above had smiley faces, but the sky is the limit. You can try doing letters, shapes etc..... I did find that thickening the mixture a little hepled to stop design 'bleeding'. Take care flipping them and cooking them on a lower heat for a little longer seemed to work for us. Weren't quite as "perfect" as hers, but we had a BLAST for the afternoon anyway ;)

The gift that keeps on giving

Although I LOVE baking I have often picked up vanilla beans in my gocery trips and then put them back because of the price tag. I usually buy the bean paste or the extract instead. Recently I decided to give it a go. And whilst it gave the recipe a nice punch I was more impressed with the domino effect of making my own vanilla sugar. Once I scrapped the pods, I placed them in my sugar container. It has added the nicest subtle vanilla taste and fragrance to everything even the humble piklets!

For a simple recipe see here:
Sift (or wisk) 1 cups of self raising flour, 1 dessert spoonful of the vanilla sugar and a pinch of salt.
Wisk together 3/4 cup buttermilk (normal will do) and 1 egg and wisk into the dry ingredients.
Heat non-stick pan and dollop in the batter for the desired size.