Sweet Treats

Cinnamon Apple Slice

Little Fox loves to make a school treat with me on Sundays in preperation for the week again for everyone to have.  It doubles in value if you can put it with ice cream after dinner a few nights.

This week was no exception with a school favourite of our Cinnamon Apple Slice, I highly recommend it, super easy for the kids to do almost single handedly.

Cinnamon Apple Slice

Ingredients
2 medium Pink Lady Apples – peeled, cored and cut into 1cm pieces
1/2 can Pie Apples (not shown in photo as I swapped out 2 apples)
2 cups Self Raising Flour
1/2 cup Brown or Raw Sugar
125gm Butter – melted
1 large Egg
1/3 Cup Milk
1 Tbsp Raw Sugar (Topping)
1 teaspoon Cinnamon (Topping)

Apple Cinnamon SLice 1

Method
1. Preheat oven on 190C degrees.
2. Peel, Core and Cut up the apples and place into a bowl.
3. Add the dry ingredients and stir through apples.Apple Cinnamon SLice 2
4. Melt butter in microwave on 20 seconds and mix through the mixture.
5. Add the beaten egg and milk and stir lightly to combine thoroughly but not over mixing or it will break up the apples.
6. Pour the mixture in a prepared lamington tin (greased & floured).
7. In a small bowl combine the raw sugar and cinnamon, stir and sprinkle over the top of the wet cake mix creating a topping.
7. Then place the lamington tin with batter into the oven and bake for 35 minutes or until golden on top.
8. Remove and allow to cool for at least 20 minutes for cutting.  Be aware if you tip out the cake before cooling it will break or crack.
9. Cut into squares to serve.

Makes 15-18 sqaures.
Keeps for 4 days if covered with plastic and kept cool.  If it sweats it will grow mildew.

Apple Cinnamon SLice 3     SImple-Apple-Slice-Recipe

Sweet Treats

Strawberry Cheesecake Balls

Getting ready for the first week of back to school, and we got the food processor out for a sweet lunch box treat.  Best of all its healthy, pink and a serve of dairy! Tick tick tick!

Miss Fox, 8 years picked this herself to make the day before the first day of school.  She has alot of fun making these little cuties.  We obtained the recipe from Kylie over at https://kidgredients.com.au/4-ingredient-strawberry-cheesecake-bliss-balls/

cheesecake balls 4

Strawberry Cheesecake Balls

Ingredients
1 punnet (250g) Punnet of Strawberries
1 block (250g) Cream Cheese (works best if not too cold)
1/2 Cup Desicated Coconut
1 tsp Lemon Zest
1 tsp Maple Syrup

cheesecake balls 2

Method
1. Place the cream cheese, strawberries (hulled), lemon zest and coconut into the food processor.
2. Pulse (only) until all ingredients are fully combined and the mix is thick and pink.
3. Over mixing will cause it to be runny and will not make balls.
4. Remove the mix from the food processor.
5. Fill a bowl with a cup of decsicated coconut (for rolling).
6. Then place each ball gently onto a plate.
7.Continue until all the mix is in balls.
8. Put th eplate or container of CheesecakeBalls into the fridge to set for a couple of hours or overnight.
Mix made 20-25 balls.
Keeps safely in airtight container for 3-5 days.
Suitable to freeze.
cheesecake balls 1cheesecake balls 3

 

Sweet Treats

Jam Dodger Squares

This is a fun recipe to make with the kids, its super easy, hard to make a mistake, and best of all it tastes great.  I suggest cutting it smaller than I did, my squares were quite filling.  I’d go with 4 across and then into squares from there.

The USA has Jam Dodgers and we use to have them many years ago  in Australia, however we now don’t and instead I used a Strawberry Shortcake  Biscuit.  The fun for Little Fox was arranging the biscuits on top in the cool pattern.

Jam Dodger Squares 2

 

Jam Dodger Squares

Ingredients
175g Butter
250g White Chocolate – chopped
250g Caster Sugar
3 large Eggs
1tsp Vanilla Extract
300g Plain Flour
3tbsp Strawberry Jam
11-13 Biscuits
Ingredients
Method
1. Preheat oven to 180C degrees.
2. Grease and flour lamington/slice pan.
3. Put the butter and chocolate into a medium heavy based saucepan and place it on a Med-low heat, stir continuously.   Jam Dodger Squares
4. Once fully melted, remove from the heat.
5. In the electric mixer, add together your sugar and eggs and mix on medium until combined.
6. Gradually pour in the melted chocolate to your egg mixture, ensure that it is slightly cooled so it doesn’t cook the egg whites.
7. Remove from mixer, and add flour in 2-3 parts and mix by hand.
8. Ensure it is fuly combined.
9. Pour the batter into the prepared pan.
10. Using a teaspoon, put spoons of jam aroudn the top and then lightly swirl.
11. USing the 11-13 Biscuits, arrange into a pattern on the top, placing lightly so they ‘float’.
12. Place into the oven and bake for 30 minutes.
13. Once removed ensure it is fuly cooled down before cutting into squares.

Makes 15-20 Squares.

Sweet Treats

Orange Cake Slice

Oranges and Lemons in recipes and treats is definately my favourite thing to add, and Little Fox is a huge lemon fan.

So to thrown in a citrus item for the school holidays we came up with an Orange Cake Slice to snack on between meals.Orange Cake Slice ingredients

Orange Cake Slice
Ingredients
125g Butter
3/4 Cup Castor Sugar
2 Eggs
1 Orange – Zest and Juice of half (or 1/4 cup)
1 1/2 Cups Self Raising Flour

MethodOrange Cake Slice
1. Pre heat oven to 180C.
2. Put the butter and sugar into a large bowl and cream together until light and fluffy.
3. Add in the eggs one at a time and mix in.
4. Add the zest of one orange, and the juice of a half cut orange.
5. Beat this through well.
6. Seive in the flour and mix together until fully combined to the batter.
7. Pour into a prepared pan (I used a lamington tin).
8. Put in the oven and bake for 35-40 minutes.
9. Remove and cool before turning out of the tin (approx 20 mins)

Slice Icing
Ingredients
2 Cups Icing (Confectioners) Sugar
2 Tbsp Milk
1 tsp Orange Zest
2 Tbsp Orange Juice

Method
1. Add all ingredients into a small bowl and mix well.
2. You need this to be a thick but smooth consistancy to frost the cake without it runny off.
3. To check run your spoon through centre and see how long it takes to fill the space, 10+ seconds
4. Pou over the cool cake and run a knife or spatula to smooth it evenly.
5. Add sprinkles or embellishments.

Orange Cake Slice 1

Breakfast

Double Dutch Chocolate Waffles

Waffles 1What could taste any better on a Sunday morning than Chocolate Waffles with homemade chocolate sauce and berries.  My mouth watered as Miss Fox announced “let’s make Chocolate Waffles this morning”!

It didn’t take long before the waffle iron was heating up (we got ours a few years ago in the Boxing Day sales form Harvey Norman) and I love how you can make a batch but have at least half a dozen spare to use the next day.

Double Dutch Chocolate Waffleswaffles chocolate mixing
and Homemade Chocolate Sauce
Ingredients
90g Butter
1/2 Cup Brown Sugar
2 Eggs
1 Tbsp Dutch Processed Cocoa
1 Cup Milk
1 1/2 Cups Self Raising Flour
200g Cooking Chocolate ( I used a mix of milk and dark)

Method
1. Melt butter in the microwave for 20 seconds.
2. Place butter & sugar into a large mix bowl and combine together.
3. Add one egg at a time and stir well.
4. Then add in the cocoa, half milk and half flour, stir until combined.
5. Add in the remaining milk and flour, and mix through.
6. Melt chocolate in micowave (or on stove top in heavy based sucepan), and then add melted chocolate in to the bowl in 3 parts to ensure it doesn’t seize.
7. Once fully mixed to a batter (thick cream consistency), you can add the batter in the heated waffle gridle/iron as show in picture.
8. Cookie for time on the counter or 4 minutes approximately.

Waffles pic 2

 

Home Made Chocolate Sauce

Ingredients
250g Chocoalte
125g Cream (I use thickened light cream)

Method
1. Place chocolate in a heat proof bowl broken up into the squares.
2. Pour cream into a small saucepan and place on low heat on stove top.
3. Heat cream until it just starts to bubble but not boil.
4. Remove from heat and pour over the chocolate in the bowl.
5. Start to stir chocolate straight away and keep stirring until all chocolate has melted into the cream.
6. Pour into a small jar to use on waffles.

Waffles make 8-10
Keep covered, last 2 days.
Serve with strawberries and cream or ice cream optional.

waffles chocolate

Breakfast

Pikelet Fruit Skewers

School Holidays are such fun for us, a break from the hussle and bussle and getting up with the sparrows and flying out the door.  Baby Fox isn’t a big fan of bread, not toast, not sandwiches…. aaaand combined with that she won’t drink milk by itself so cereal is out for us!  School days its often premade pikelets, berries & yoghurt,  a crossiant or a slice of my homemade banana bread. If we’re in a super hurry is a fresh banana on the go!Pikelet Fruit Kebabs

Therefore we love in school holiday time to crack open the pancakes, waffles and cooked breakfasts and sit down to enjoy.  Here we have our latest favourite, Little Fox scoffed down 9 pikelets on this morning.

Pikelet Fruit Skewers
Ingredients
1 Egg
1/4 Cup Brown Sugar
1/2 Cup Butter – melted
1 tsp Vanilla
1 Cup Plain Flour
2 tsp (or 1/2 tbsp) of Baking Powder
1/2 tsp Bi-carb Soda
1 tsp Ground Cinnamon
1 Cup Milk

Pikelet Kebabs ingredients 1

Method
1. In a large bowl add your egg with brown sugar and whisk them together.
2. Then melt butter, 25 seconds in microwave on high.
3. Add the butter to your mix and stir thoroughly.
4. Next add your vanilla and stir through along with your dry ingredients of flour, baking powder and bi-carb soda with half the milk at a time.
5. Finally put in your cinnamon and stir your batter until smooth without lumps.
6. Heat your fry pan, I do not grease the pan, I use non stick tefal as I feel the butter burns in the pan and takes away the taste.
7. Using a soup diner spoon or a tablespoon I add 5 seperate  spoonfuls around the pan, and leave to cook for about 3-4 minutes, the first upper side with slightly bubble to show they are cooked, peek then flip and cook for 3-4 minutes on the 2nd side.
8. Once all pikelets are cooked then you can arrange them onto your skewers with fruit of your choice.  We chose sliced bananas, rapsberries, strawberries and blueberries.
9. Serve drizzled with maple syrup.
Made 18-20 mini pikelets.

Fruit layout

Sweet Treats

Lamington Slice

Lamington SliceWith Australia Day just around the corner we always like to come up with an Aussie traditional dessert as such.  Often putting a slight twist on it.

So we have taken the ever loving Lamington, which traditionally is a sponge or butter cake, raspberry jam centre layer and covered in a dark chocolate glaze and coated in coconut.  I think the taste is pure delight.

Here we have a version we have made in a slice.  A butter cake with fresh raspberries stirred through it, covered in a dark chocolate frosting glaze and the coconut dusted on top.

FoxWhoCooks

Lamington Slice
Ingredients
125g Butter – soft
1 Cup Castor Sugar
1 tsp Vanilla Essence
Lamington slice 23 Eggs
1/2 Cup Self Raising Flour
1 Cup Plain Flour
Juice of half a Lemon
1 tsp Lemon Rind
1 Cup Milk
1 Cup Fresh Raspberries

Method
1. Preheat the oven at 180’C degrees.
2. Place Butter and Sugar in mixer and mix on medium until the sugar is dissolved and the mix is fluffy, add one egg at a time, mix through with vanilla.
3. Add the flour half of each at a time.
4. Add in the Lemon juice and rind.
5. Pour in the milk in 2 parts and mix in thoroughly.
6. Take the bowl off the mixer and manually stir through the raspberries, breaking them up slightly but not changing the colour of the cake mix.
7. Pour the mixture into a prepared Lamington Tin.
8. Place in the oven and bake for 30-35 mins.

Chocolate Frosting
Ingredients
150g Dark Cooking Chocolate
2 Tbsp Butter
2/3 Cup Icing Sugar
1/4 Cup Cocoa
2 Tbsp Cream
Dessicated Coconut

Method
1. Place Chocolate and Butter in a microwavable bowl and put in for 30 seconds on high.
2. Remove and stir until the chocolate has fully melted into the butter, mix well.
3. Next stir in half the icing sugar.
4. Micorwave cream for 20 seconds, stir this in gradually to avoid it seizing the chocolate (ensure it heated)
5. Stir in the other half of the icing sugar.
6. Spread over the cake slice.
7. Dust with a thick layer of dessicated coconut, you may need to do twice if first coat melts in.
8. Leave to set and then slice into square and service. Cuts into 12-15 squares.

Sweet Treats

Lemon Delicious Slice

One of our favourite things is lemon, anything lemon, we’re talking Lemon Pie, Lemon Cake, Lemon Curd, Lemon Meringues, Lemonade, Lemon Tarts, Lemon Icing, Lemon Chicken….. and especially Lemon Delicious and Lemon Slice!

So when life….. (you know how it goes)

IMG_8384
Ingredients : IMG_6844
Base
1/3 Cup Castor Sugar
1 Tbsp Cornflour (Corn Starch)
1 1/3 Cups Plain Flour
150g Butter – Cold Cubed
1 ts Vanilla Essence

Top Layer
2/3 Cup Lemon Juice
4 Eggs (small to med, 3 if large)
1 tsp Lemon Rind – finely grated
1/3 Cup Plain Flour
Icing Sugar – Dusting to serve

Method :
1. Preheat oven to 180 degrees Celcius and prepare lamington/slice pan with butter and baking paper of alfoil.
2. In the food processor add the dry ingredients then whilst pulsing add 1 cube of butter at a time, after all butter cubes are added then mix in the vanilla.  The mixture should be crumbly.
3. Press the mix into the prepared pan and press down evenly into a firm base at an even level.
4. Prick the base all over with a fork.  Place in the oven and bake the base for 15 minutes.
5. Remove from oven to cool.
6. To make the topping first squeeze the juice of lemons into the bowl (2/3 cup should be approx 2-3 sml to med lemons).
7. Crack eggs seperately and and whisk then add to the lemon juice (dont crack straight in as the citrus will burn the egg whites), mix well.
8. Add the rind finely grated and the flour and stir together until all ingredients are well combined.
9. Pour the topping mix over the base, only when the base is cool to touch.
10. Place back into the oven and bake for 15 minutes.
11. Remove from the oven and cool completely before cutting into squares.
IMG_6850
Makes – 15 to 18 squares
Recipe adapted from the Retro Womens Weekly Cookbook.

Dinners

Roasted Pumpkin Feta Tarts

The best thing about the recipe is that it is fuss free and quick to prepare in 2 parts.  A great thing to cook on a sunday to have ready for the week.
Can be made in indivdual tart tins for entree or a glass small lasange dish for a slice style or in mini muffin tin for lunchbox treats.

Pumpkin Tarts 2

Ingredients :
1/2 Qld Blue Pumpkin (or Butternut) – good because these are tasty & firm, not watery
1 Red Onion – Lrg Diced
2 Tbsp Fresh Basil
Drizzle Olive Oil
Salt
Black Cracked Pepper
3 Eggs
1/4 Cup Milk
100g Danish Feta Cheese
1/2 Cup Plain Flour
Puff Pastry

Pumpkin Tarts 1Method :
1. Peel and dice pumpkin up into 1 inch cubes, and place into a baking dish with onions and basil, dizzle with olive oil and sprinkle with salt & pepper.
2. Bake for 30-40 minutes until sightly golden (shown in above photo)
3. Prepare pan/s or tin with greased in butter and lined with puff pastry.
4. In a seperate bowl whisk in eggs, milk, and flour.  Then add the feta cheese cubed.
5. In prepared tins, pan or dish place the pumpkin/onion mix divided evenly into each tart, then pour the liquid mixture into each one evenly.
6. Crack pepper over the top.
7. Place into the oven on 180 degrees and bake for about 25 minutes or until golden dpending on your oven this may take more or less.
8. Remove and serve. Or cool and place into containers in fridge for lunches.

 

Condiments/Preserves

Sandwich Pickles

Little Miss 8 LOVES her pickles, amzingly she loves alot of unusual foods (in my books) but that are really good for her health.  Fermented or pickled foods is something that is great for the gut, if you can hook your kidlets onto them, fantastic.  A great way to get them hooked, is to get them into the kitchen to help prepare them.
Here we have a really simple pickling recipe for Pickles! Just like at McDonalds sshhhh.

Sandwich Pickles Marley

Ingredients :
5-7 Cucumbers (Continental or Gerkins) – Sliced
1 Lrg or 2 Sml Brown Onions – Finely Sliced
1 Tbsp Salt
1 1/2 Cups White Vinegar
1 Cup Castor Sugar
2 tsp Mustard Seeds
2 tsp Coriander Seeds (can use fennel seeds)
Pinch Tumeric

Method :
1. Put all of the sliced cucumbers and onions into a large glass bowl.
2. Sprinkle with the salt.
3. Cover with gladwrap and set aside for 24 hours.
4. Rinse the cucumber onion mixture in a colander until cold water.
5. Pat dry with paper towel.
6. In a medium saucepan, put your remaining ingredients of the vinegar, sugar, both mustard and coriander seeds and the tumeric.
7. Cook over a medium heat and stir until the sugar has dissolves, this will take approx 4-5 minutes.
8. Now add the cucumber mixture and bring to a simmer.
9. Whilst hot pour your cucumber mix (pickles) into your sterilised/prepared jars.
Link on how to sterilise jars :
http://www.taste.com.au/quick-easy/articles/how-to-sterilise-jars-and-bottles/Hq3pJOE1

Sandwich Pickles 1