Think warm, sweet delicious dessert, think oozing chocolate surrounded by a soft cushioning of (more…)
I know I sound like a broken record but how fast a week passes especially when there are so many things happening at this time of year. Has anyone else been making Easter Bonnets or teachers gifts made of chocolate this week? It almost feels like Christmas, almost!
A personal assistant would come in very handy during these busy times of year and not just any PA, I’d like one that could read my mind, how good would that be? She could sort through all my thoughts and appropriately file them in places I can
find, remember (sometimes Siri works out for me and sometimes she doesn’t!). A real life mind reading PA would be the goods, she could also help me to meal plan my way through the week, especially now that I have such a great selection of recipes right under my nose every week! On that note…..I will say, even though there is not a PA in sight to help me do the sorting, it was an absolute pleasure to sit down and deliciously make my way through all the amazing posts that were linked up with us at Fabulous Foodie Fridays last weekend.
Here are my 5 picks from last week…..
I know I sound like a broken record but how fast a week passes especially when there are so many things happening at thi...
It’s all systems go here at the moment with Easter hat parades, Scout parties, term 1 concluding, a very busy Easter long-weekend ahead including a little threenager turning 4 and then there’s all the normal stuff! Almost feels like Christmas again!
I’m not here to waffle today but I did want to leave you with an Easy yummy dinner dish for Good Friday it’s one of my favourite fish dishes
It's all systems go here at the moment with Easter hat parades, Scout parties, term 1 concluding, a very busy Easter lon...
And so the Easter treasures continue………
I’m in some serious chocolate heaven at the moment, please don’t think too badly of me hehehehe… I will confess ‘My name is Dannielle, AKA Zamamabakes and I am addicted to
And so the Easter treasures continue......... I'm in some serious chocolate heaven at the moment, please don't think t...
Zadada came home from work last week complaining about the price ($5) a café was charging for a skinny piece of pecan pie (have I told you Zadada’s an accountant?). When I asked if he bought a slice he said
Zadada came home from work last week complaining about the price ($5) a café was charging for a skinny piece of pecan pi...
I hope your week is going well lovely people.
No complaints coming from this family of 5, we’re fortunate enough to be having ourselves a sneaky family holiday up at Noosa this week (accommodation is much more affordable outside school holidays). The kidlets have been swimming their little hearts out, so much so that yesterday even one 9-year-old had himself a little afternoon snooze while Alani caught up on some much needed Zzzzzzzzz’s.
I know I’m on holidays but I couldn’t resist the urge (yes I’m addicted) to share another delicious treasure with you all.
Who loves Salted Caramel…….ME! And who loves Dark chocolate……..ZADADA!
So with Valentines Day just around the corner I thought I’d be fair and bake a batch of ‘Dark Chocolate & Salted Caramel Cookies’ to satisfy both mine and Zadada’s taste buds, I will add the kidlets taste buds were more than satisfied too!
If valentines day isn’t for you that’s ok, personally I love any day that might prompt Zadada to buy me flowers, I love them maybe even more than salted caramel? (maybe not, but don’t tell Zadada that!). The good news is you don’t need a particular day or date as an excuse to bake these mouth-watering morsels, I would happily indulge myself any day or night and now that night has been mentioned, these cookies are perfect for turning into a dessert, just try giving one a zap in the microwave for 20 seconds and serving it with a scoop of your favourite ice cream, you’ll be in sweet foodie heaven!
Three simple but delicious ingredients are the secret in these cookies…A block of dark chocolate (the higher the cocoa content the better), a packet of werthers caramel chews and some sea salt, the remaining ingredients are pantry basics.
Here’s your How-To:
- 250g butter, softened
- 1½ cups brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups plain four
- ⅓ cup self-raising flour
- 1 teaspoon bicarbonate of soda
- 200g block dark chocolate, chopped
- 135g pkt Werther's original caramel chews
- Sea salt for sprinkling
- Preheat oven to 170C fan forced.
- Line 2 oven trays with baking paper.
- Beat butter and sugar together until pale and creamy. Add egg and vanilla and beat until combined.
- Sift in flours, cocoa and soda. Stir through dark chocolate.
- Using a tablespoon sized portion of cookie dough press a caramel into the centre and mould dough around caramel to completely cover and form a ball.
- Position balls on trays 5cm apart and flatten slightly. Sprinkle each ball with a little sea salt.
- Bake cookies 15 minutes.
- Cool on trays 5 minutes before transferring to a wire rack.
- Store in an airtight container for up to 5 days.
If you had to choose between dark chocolate and salted caramel which would be your number 1?
Coming to the blog later this week is a delicious smoothie I’ve been enjoying for breakfast.
I hope your week is going well lovely people. No complaints coming from this family of 5, we're fortunate enough to be h...
Calling ALL cake lovers, even those of you who are gluten-free!
This cake has your name all over it!
A very dear friend of mine Natalie (a long time school friend, we go all the way back to year 5!) who resides down in the big smoke recently drew my attention to a Karen Martini cake recipe. She discovered Karen’s recipe while perusing her way through a glossy magazine. Knowing me well the lovely Natalie shared what she had freshly discovered via text message explaining she was adding it to her Christmas baking list, her exact words to me were “Holey moley this is in this weeks WHO”. . I expressed how delicious I thought it looked……. I was very much looking forward to hearing back from her, post cake baking adventure!
A few weeks ago I got what I’d been waiting for, the verdict……Natalie had made the cake not once but twice, with great success and raving review’s from all those she had served it too! I knew I had to make it!
Here’s what my lovely friend sent to me via text, temptation at it’s best!
For the record I’m loving that shade of nail polish on my lovely friends thumb too!
I had most of the ingredients required, the ones I didn’t have (ripe pears and whole nutmeg) got replaced with close substitutions. I was too impatient to wait for the next grocery shop to test this little treasure of a recipe out. Instead of the ripe pears I used a 410g tin of pear slices in juice (creating a slightly moister cake which I had no problem with nor did any of my taste testers), the ground nutmeg I had in the pantry worked perfectly too and the chocolate buttons got replaced with chopped dark chocolate.
This little treasure is now holding a firm place on my frequent flyers baking list! Lovely people you must try it. What I am most excited about is that all my Gluten-free readers can enjoy it too.
I wish I was eating a piece right now!
A big thank you going out to my beautiful City Mouse friend Natalie for sharing her delicious discovery with me, that’s what this little blog is all about…..sharing that baking love! xxxx
Here’s my slightly adapted version of the original recipe from Karen Martini.
- 3 cups almond meal
- ½ cup desiccated coconut
- 1 cup caster sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2½ tablespoons maple syrup
- ½ teaspoon ground nutmeg
- 200g butter, melted and cooled to room temperature
- 410g tin pear slices in juice, thinly sliced
- 150g dark chocolate, roughly chopped
- Preheat your oven to 160˚C fan-forced or 180˚C conventional.
- Grease and line a 24cm springform cake tin
- In a large bowl combine the almond meal, coconut and sugar.
- In another large bowl whisk the eggs, vanilla extract, maple syrup and the nutmeg until lightly frothy. Whisk in the melted butter. Add to the dry mixture and stir to combine.
- Pour half the batter into the prepared tin, top with half the sliced pear, scatter over half the chocolate, add remaining batter, carefully spreading it over the first layer and top with remaining pear slices and chocolate.
- Tap gently on the bench to settle and bake for 90 minutes or until a skewer comes out just clean.
- Remove from oven and cool completely in the tin. Once cool remove cake from tin and serve with a dollop of plain cream or yoghurt. For the super sweet tooths out there add a drizzle of maple syrup (cream had me sorted)
- This cake can be served warm or at room temperature.
- Store in and airtight container for 3-4 days (I kept mine in the fridge).
Have you discovered anything new and delicious in the baking department lately?
What’s your favourite shade of nail polish?
Wishing you all a great weekend ahead. For those of you residing in Australia, Happy Australia Day for Monday!
And for everyone doing back to school next week, good luck and may the week run smoothly for us all!
Until the next time…..
Calling ALL cake lovers, even those of you who are gluten-free! This cake has your name all over it! A very dear friend...
With the Australia Day long weekend just a few days away I thought you might enjoy a recipe that’s quick, simple, icy cool and delicious…… a ‘Lamington Ice Cream Slice’.
Whether you’re hosting a gathering or just planning a quiet weekend this is a great little dessert to have in the freezer. The beauty of this Ice Cream Slice is that you can make it days in advance and enjoy it for a couple of weeks after, but if your house is anything like ours it will disappear in days! Everyone loves it!
Think chocolate biscuits, ice cream and lamingtons all rolled into one mouth-watering package, you’ll know exactly what I’m talking about when you make it.
- 250g packet Arnott's chocolate ripple biscuits
- 50g butter melted
- 600ml cream
- 395g tin condensed milk
- 350g packet lamington fingers cut down to approx 1.5cm cubes
- Optional extra: chocolate sauce
- Line a slice tin measuring approx. 17cm x 26cm x 4cm with baking paper.
- Crush biscuits down to a fine crumb (I used a food processor), add melted butter and stir to combine (mixture should resemble sticky breadcrumbs), press into prepared tin (bottom of a glass works a treat). Place in fridge to set.
- Using a food processor or electric mixer whiz the cream and condensed milk together until they just thicken (you don't want to curdle your cream), stir through lamington cubes and pour over prepared biscuit base.
- Cover with foil and freeze for 6 hours or even better overnight.
- Cut slice into squares, drizzle with chocolate sauce and serve immediately.
- Keep any leftovers in freezer for up to 2 weeks if they last that long!
If you’re looking for more Australia day entertaining ideas, I’ve got a few other suggestions….
and for another something sweet and delicious…….
Pre Happy Australia Day wishes to you all, fingers crossed we get a fine, sunny weekend ahead, we’ve been known to flood at this time of year in these northern parts of NSW (for the record I hate being flooded in), hoping by saying it out loud will stop it from happening!
Don’t forget to stop by again later this week……I’ve got a delicious cake recipe coming your way with the added bonus it’s gluten-free.
With the Australia Day long weekend just a few days away I thought you might enjoy a recipe that's quick, simple, icy co...