Biscotti are pretty hard to screw up and infinitely adaptable. I’ve tried gingerbread biscotti, chocolate biscotti and Christmas biscotti. This time I used up a pack of hazelnuts and the last of my NAKD orange raisins and threw some rainbow sprinkles in too because… I love rainbow sprinkles.
I’m always amazed by some of the crazy recipes which use unusual ingredients. I’ve had past success with tomato soup cupcakes and other unusual ingredients like beetroot. Despite the cola, these chocolate cupcakes actually just tasted like chocolate. They were fun to make though due to the .
An icing sugar and butter based frosting which goes well with chocolate or banana.
- 30g (2 tbsp) plain flour
- 100ml (1/4c) milk
- 1 tsp vanilla extract
- 55g (1/3c) icing sugar
- 100g (1/3c) butter
- Whisk the flour and milk in a saucepan on a medium heat until it starts to thicken.
- Cool completely (should be fairly thick)
- Add the vanilla and stir to combine.
- In a separate bowl, cream the icing sugar and butter until fluffy.
- Beat the two together for 45 seconds - 1 minute. Do not beat longer than one minute or the frosting will separate and break down.
I was given a bag of macadamia nuts for Christmas and they’ve been staring at me every time I open the baking cupboard since. The obvious use for them would be with white chocolate, in a cookie, but that seemed so… predictable. This whole wheat crusted caramel tart goes really well with vanilla ice cream. The maple syrup caramel filling is a great compliment to the macadamias. I used a combination of shortening and butter, but an all-butter crust would also be nice to try.
An easy to make apple and cranberry tart with caramel apple filling. Like a toffee apple, but in a tart… and with bourbon. I preferred this to the Apple and Cranberry Caramel Tarts I made a few years ago because it was lighter and there was more fruit and less caramel. I served it with vanilla custard but you could also serve it with ice cream.
This was a birthday cake request from a peanut butter nutter. She’s already had peanut cookies, peanut granola and peanut butter jelly slices, so I wanted something different. The base is Oreos, cheesecake is loaded with peanuts, peanut butter and peanut butter chips (that’s three types of peanut!) and the topping is a sour cream/peanut cream like topping.
Strawberries are just coming in to season and given my love of donuts, I couldn’t not make these. There’s strawberry puree in the batter and they’re glazed with strawberry icing and Dr Oetker Strawberry Meringue sprinkles. The sprinkles make make them extra fancy and the pieces of meringue are crunchy too. Surely these must qualify as one of your 5-a-day?
One big lesson I’ve learned from making mini donuts is that you can never grease the pan well enough. I used loads of butter flavour spray and they came out without a problem, but I’ve tried (and failed) in the past at the “getting them out” stage.
Pop tarts are probably the quickest breakfast/snack if you get the toaster variety. Although these took longer to make and needed a little planning (for the dough to chill), they were fairly easy to make and well worth it. You also get endless freedom with filling, next time I want to try rhubarb. Did I mention it’s also an excuse to use my favourite sprinkles – rainbow hundreds and thousands!
Chocolate chip cookies with a toffee centre. Like a Rolo… only (in my case) without an actual Rolo inside. I used Werthers Original toffees instead which held together better in the oven – they were still relatively whole after baking.