Need a recipe for tea? This is perfect. I had to make something simple and easy for some tea guests recently, so I experimented with these yummy flavours. The combination of cinnamon and brown sugar is delicious. This is an absolute must try for a tea or even just a lazy Sunday at home.
Brown Sugar Bundt Cake with Cinnamon Brown Sugar Glaze
- 1 tsp butter (to grease the pan)
- 3 eggs
- 1 1/4 cup brown sugar
- 1 1/2 tsp vanilla essence
- 3/4 cup oil
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
- 3 tblsp brown sugar
- 1 1/2 tblsp butter
- 1 1/2 tsp cinnamon
- 3/4 cup icing sugar
- 3-4 tblsp milk
Preheat oven to 180c. Grease your bundt pan really well with a teaspoon of butter. In a mixer bowl beat the eggs, add in sugar and beat for a minute. Add in oil and vanilla essence and beat until combined. In a measuring jug (or bowl), combine flour, baking powder and salt, add half this mixture into the bowl and beat for a few seconds add the buttermilk and the last half of the flour mixture. Beat until just combined and pour into the pan. Place in the oven for 25-30 minutes or until a skewer comes out clean.
While baking make the glaze. Place a small pot onto the stove at a medium heat. Throw in butter and sugar and stir until sugar has dissolved, add in cinnamon and icing sugar. At this stage the mixture will be thick, mix as best as you can and then add milk to reach the desired consistency, set aside.
Once baked let cool and turn onto a serving plate (you may have to cut a little of the top if it domes while baking). Drizzle with the glaze and serve.
I felt like the glaze was slightly insufficient, so I’ve edited the recipe to include a little bit more. Trust me you’ll be licking this off your fingers.
Look at that drizzle… YUM!
I’m not sure many of you have heard of this before, but it is a must try. I have been obsessed with it since the first time I made it a few weeks ago and have it for breakfast nearly everyday. It’s easy and delicious and especially good for summer, since it involves no cooking. Yes, you read right ‘no cooking’!!! Try the basic recipe below, I’ll be putting up some variations in the coming weeks.
Basic overnight oats
1/3 cup rolled oats
1/2 cup milk
1/2 tblsp chia seeds*
1-2 tsp honey or other sweetener (adjust to your sweetness tastes)
*chia seeds can be found in health food shops, it is an ancient seed that’s full of protein and omega 3 and 6, it also helps you stay fuller for longer
Mix all the ingredients in a bowl and put it in the fridge overnight. Top with yoghurt, fresh fruit or nuts and enjoy! This recipe is that simple, the oats soak up all the liquid and are soft and perfect in the morning. Be warned though, it doesn’t look like much, but it can be really filling. Overnight oats, a breakfast 12 hours in the making.
Here’s a recipe I’ve had tucked away from way back in Jan, Spinach and Ricotta tartlets. Spinach and ricotta has got to be one of my favourite savoury flavour combinations, I love it in tart form, in a pie and my absolute favourite would have to be spinach and ricotta cannelloni. Give this recipe a try if you’re a lover of spinach and ricotta too.
Spinach and Ricotta Tartlets
1 big handful baby spinach
pinch of salt
1/2 cup parmesan/tasty cheese (finely grated)
3 sheets puff pastry
Pre heat oven to 200c and lightly spray 2 muffin pans. Use an 8cm round cutter to cut circles from the pastry (8 pieces from each pastry sheet). Firmly press pastry circles into muffin pans and pierce each piece a few times with a fork (piercing the pastry ensures it does not rise more than necessary). Place muffin trays into the oven. In the meantime, finely chop the spinach and place in a bowl with ricotta, egg and salt, give this a good stir and set aside. Remove pastry from the oven once lightly golden (about 6-10 mins) and place half a tablespoon of the spinach and ricotta mixture into each pastry tart, top each tarlet with a little of the grated cheese and place in the oven for 20 minutes.
These spinach and ricotta tartlets make a great starter or snack, crispy on the outside and smooth and delicious on the inside. Enjoy!
Have you heard about The Great Food Blogger Cookie Swap? I hadn’t until a few months ago when I signed up. Basically, you sign up, make a donation, wait for your matches, bake your cookies, package your cookies, send your cookies, oh and let’s not forget, you receive cookies too. But it’s not all just about sending and receiving cookies, the donations are for Cookies for Kid’s Cancer, a not for profit organisation looking for the improved research into therapies for paediatric cancer, such a great cause that I’m delighted to be a part of!
Inspired by the American origin of the cookie swap and equipped with popular American ingredients in the pantry (ie, pretzels and peanut butter cups) I decided on these Peanut Butter Pretzel Cookies. (Logo courtesy of fbcookieswap.com)
Here’s what you’ll need to make these cookies.
Peanut Butter Cup, Pretzel Cookies
Makes 40 Cookies
(adapted from a previous recipe, White Chocolate Peanut Butter Cookies)
2 cups dark brown sugar
2 tblsp smooth peanut butter
1 1/2 tsp vanilla
3 1/2 cups flour
1/4 tsp salt
1 tsp baking powder
8 x 15g peanut butter cups (I recommend doubling or even tripling this as it really wasn’t enough)
1 1/2 cup pretzels
Pre heat oven on 180c. Cream butter, sugar and peanut butter, add in vanilla and eggs and combine well. Add flour, salt and baking powder. Mix until just combined, turn mixer off and scrape down the sides. Crush your pretzels and chop your peanut butter cups, throw these into your mixer and mix on a very low speed until it is spread throughout the cookie dough. Roll into 2.5cm balls (you should get about 40 cookies), lay on a cookie sheet leaving 2.5 cm gaps between each one, and flatten slightly. Bake for 12 minutes.
Once these babies were baked, I let them cool, then placed 6 cookies into 6 ziplock sandwich bag (2 bags per blogger, 1 dozen each).
I sent the package with a little note from me, and I used these coookie swap printables from Love and Olive Oil. I bubbled wrapped them and placed them in a mailing box from AusPost, next time, I think I’ll wrap my cookies well and send them in a satchel instead, sending out 3 packages of cookies in boxes proved to be an expensive exercise. These cookies were sent to Erin of Cut the Cookie, Muppy of Muppys and Manuela of Manu’s Menu.
As exciting as it was to make and send my cookies it was even more exciting receiving cookies in the mail. I received roasted almond honeycomb cookies from Amanda at Chewtown, white chocolate cranberry cookies from Daisy of Never Too Sweet and date and walnut cookies from Kate of Cooks Companion. Thank you ladies all so much, the cookies were delish!
The Great Food Blogger Cookie Swap 2012, done and dusted, I look forward to participating next year.Thanks to Love and Olive Oil and The Little Kitchen for organising such a wonderful event.
Yes, I know, I haven’t blogged in a while, its been a busy time for me. I’ve been in the process of completing my teaching diploma and was on my first practical, a six week placement in a year one class. It’s hard to run a household, a marriage and look after a child while having to be out of the house for 7 hours a day, alhumdulillah, the experience was great and extremely fulfilling, although I am relieved that it’s over (for now anyway).
For those of you that read my blog and remember, I took part in a Dilmah competition a few months ago where I entered these Chai Macarons (if not, you can read about it here and here). These macaron shells were flavoured with tea, cardamon, cinnamon and sandwiched with a chai white chocolate ganache. I’ve finally gotten the chance to post the recipe. Yippee!!
I’ve attached the recipe in .pdf format because that’s how it’s saved on my computer as I needed to give a copy to the Dilmah officials and figured it would be the easiest way to share it with all of you. This recipe is made using the Italian meringue method (pouring a hot sugar syrup into egg whites) instead of my usual French meringue, if you have a handle on the French meringue method, feel free to use that, just remember to add the spices to the almond/icing sugar mixture.
Give these a go, and if you’re not too afraid (and have a thermometer lying around) try the Italian method. Chai macarons with a pot of tea, perfect late night snack, enjoy!
Do any of you remember a time when red velvet cupcakes and macarons weren’t so unbelievably popular, I do, but those memories seem to be slowly fading into the distance. Red velvets were not a favourite of mine to begin with, I had tried it a few times and was never impressed, until this recipe of my own. I’ve been enjoying them ever since, I think I just had a few bad experiences in the beginning. Macarons on the other hand, I’ve loved ever since I tasted my first one while holidaying with my husband in Singapore, this was before they became trendy in Australia and I’ve pretty much been obsessed ever since. With that said, I thought I would combine these two ever so popular treats into one mega treat… Drum roll please… The Red Velvet Macaron! Yip, that’s right, a red macaron with a light hint of cocoa, sandwiched with a smooth cream cheese filling, what’s not to love?
Red Velvet Macarons
40g egg white (1 egg white at room temperature)
56g almond meal
72g icing sugar
1 tsp cocoa powder
20g castor sugar
1/4 tsp red gel food colouring
Measure out your ingredients. Combine almond meal, icing sugar and cocoa powder, grind these till you achieve a fine powder. Whip egg whites till foamy, slowly stream in the sugar until egg whites are stiff and glossy. Add in gel colouring and give it a quick beat until it turns an even red. Sift almond meal, icing sugar and cocao mixture on top of egg whites and fold until just combined.
Pre heat oven to 150°c. Fill mixture into piping bag and pipe 3cm rounds onto baking paper lined trays. Let mixture sit for 15-30 minutes. Place in oven for 15 minutes or until tops don’t move when pushed with a finger.
Cream cheese filling
40g softened cream cheese
40g softened butter
3/4 cups icing sugar
1 tsp vanilla essence
Beat butter, cream cheese and vanilla essence in a bowl until creamy and combined. Slowly add sugar till smooth and fluffy. Fill in a piping bag and pipe into macaron shells.
Love Red Velvet Cupcakes? Love Macarons? Then you’ll love these Red Velvet Macarons. Red with a delicate hint of cocoa, accompanied by a cream cheese filling, yum!