Category: Recipes

No Bake Apricot, Date & Coconut Slice

Apricot date and coconut slice feature

Can you believe it’s already week 2 of term 3?! You know Christmas is going to be here before we know it!!! (sorry if I’m scaring anyone).

I don’t know about you guys but the weekend that just passed feels like I blinked Friday afternoon and on the other side of that blink was Monday along with another school week and another round of kidlet lunch box packing ready and waiting to go again!

Lunch box packing has played a part in my life for over 9 years now, I’m always on the hunt of ways to make them a little bit more exciting in the homemade sweet treat department whenever I can, I do confess it’s not something I am able to do all the time, sometimes a packet of tiny teddies, a packaged muesli bar or a squeezie yoghurt has to cut it.

Recently I did a little bit of experimenting with a No Bake Apricot, Date and Coconut Slice, I sent it along in the lunch boxes and the result………. I had the 3 kidlets along with one Zadada coming home that afternoon asking me to make sure they had another slice of it packed for the following day, definitely a winner!

And you all know

Can you believe it's already week 2 of term 3?! You know Christmas is going to be here before we know it!!! (sorry if I'...

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Spiced Pumpkin Chia Muffins

Pumpkin & Chia Muffins

These yummy Spiced Pumpkin Chia Muffins are just perfect for lunch boxes big and small!

Miss 7 and I got our bake on in the kitchen over the weekend while the boys were at the Movies and Miss 4 was taking her nap.

Having both big and little people in the household we went with 2 size options.  The combination of Pumpkin, Wholemeal flour, Chia Seeds & Spices certainly makes for a memorable delicious mouthful if you go mini and if you go the standard size option they’ll fill that empty tummy feeling between meals.

I couldn’t help myself but to

These yummy Spiced Pumpkin Chia Muffins are just perfect for lunch boxes big and small! Miss 7 and I got our bake on in...

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3 Ingredient Salted Caramel Fudge

3 ingredient salted caramel tim tam fudge feature

Hope the school holidays are treating everyone kindly, kidlets or no kidlets 😉

The first half of last week was quite a rainy one here for us in Northern NSW, not a great way to start the holidays but we weren’t about to let that fact get in the way of some school holiday fun.

What better time is there to get creating in the kitchen than when you have 3 kidlets home on school holidays and its wet and cold outside?!

Cue one 3 Ingredient Salted Caramel Tim Tam Fudge, it’s a mouthful to say but such a delicious one to consume 😉

I’m going to back track a little here…….The Last week of term 2 our Mr 10 had his end of term Scout party and that always comes with a take-a-plate-request which I have no problems with what so ever, you guys know I love any excuse to get baking and creating in the kitchen except for when

Hope the school holidays are treating everyone kindly, kidlets or no kidlets ;) The first half of last week was quite a...

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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup Feature

Now I don’t want you to faint or go having any sugar withdrawals on me but this weeks post is a savoury number……. it’s ok, we’re all ok, yes every now and then we all need to break the sweetolicious cycle and savourise things up a bit, so today I’m souperising!

Last winter I discovered a recipe for a Slow Cooker Chicken Noodle Soup in one of my Super Food Idea’s magazines and since then I’ve been adapting it to my family’s taste buds as well as making the creation process as fancy pants free as possible. The original recipe used a whole chicken and you had to fuss around separating meat and bones, who has time for that?…… not me, I’d rather put that extra effort into a yummy dessert .

Every time I make this little treasure it gets gobbled up by all ‘5‘ family members (yes you read that correctly) , it’s classified a winner, winner chicken dinner if Miss 4 even attempts it!

I’m pretty sure I’ve confessed before that I’m a

Now I don't want you to faint or go having any sugar withdrawals on me but this weeks post is a savoury number....... it...

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Easy Chocolate Recipes

Easy Chocolate recipes feature

Chocolate!!!!!

What’s not to love? I love it, I know you guys love it, so what better way is there to celebrate that fact than to put a collection of my favourite Easy Chocolate Recipes together in one delicious location.

Let’s kick things off with a NO BAKE theme shall we……I love a good chocolate no bake recipe and here today I have 4 for you.

First up are my Triple Choc Malteser Balls they really are so easy to make not to mention mouth-wateringly delicious, the whole family will be hugging you for them.

Triple-Choc-Malteser-Balls-feature

If you’re  a fan of a great hedgehog slice you’re going to love this No Bake Tim Tam Hedgehog Slice, the bonus is you can use any flavour of Tim Tam you like, I’m planning to try it with the Dark Chocolate Tim Tams next.

No-Bake-Tim-Tam-Hedgehog-slice-feature

For a modern twist on a No Bake classic

Chocolate!!!!! What's not to love? I love it, I know you guys love it, so what better way is there to celebrate that fac...

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No Bake Tim Tam Hedgehog Slice

No Bake Tim Tam Hedgehog slice feature

It seems my last few recipe posts (Toblerone Lattice Slice, Triple Chocolate Mug Cake and Cherry Ripe Cheesecake Slice) have been a little on the chocolaty side of things, not that I’m apologising, I’m just making a sweetolicious observation. To say I’m a little addicted to chocolate and sweet treats would probably be a slight understatement and I’m guessing if you’ve found your way to this recipe post then you must share the same addictions, in fact it’s all mouth-wateringly perfect because

It seems my last few recipe posts (Toblerone Lattice Slice, Triple Chocolate Mug Cake and Cherry Ripe Cheesecake Slice) ...

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Cherry Ripe Cheesecake Slice

Cherry Ripe Cheesecake slice feature

Over the long weekend  I did a little bit of experimenting with a Cherry Ripe Cheesecake Slice, and as you can see the experiment has now made it to the blog. A batch of Cherry Ripe deliciousness is here and ready for you.

You can thank Zadada for this little treasure, he provided me with the little push I needed to get baking, by asking if I might be making a cheesecake anytime soon (I so need encouraging!), seems I’m not the only one in the family with a sweet obsession and a love of cheesecake!

Zadada has quite the love for Cherry Ripes too and there had been 4 bars sitting in my pantry since Easter. Combining that fact with the fact that I had also bought some cream cheese in my last grocery shop, Zadada’s request for a cheesecake was soon to be a reality .

If I had to narrow down what type of cheesecake I love most I’d have to say  ‘baked’, don’t get me wrong I love all varieties, there’s just something about the creamy, light texture of a baked cheesecake that lures me in every time.

I love how easy this little treasure is to make. You mix all your wet ingredients up, fold through some cherry ripe, pour the mixture over your biscuit base and in the oven it goes! Not hard at all.

For a little bit of fancy pants action, when it comes time to serving this slice, drizzle some Chocolate sauce over the top (next to homemade I love this Coles Chocolate Fudge Topping) and a side of raspberry coulis doesn’t go astray either!

 

Cherry ripe cheescake slice serving

Cherry ripe Cheescake slice Close up

So much deliciousness in just one mouthful!

Here’s your how to:

Cherry ripe cheesecake slice instructions

Cherry Ripe Cheesecake Slice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cheesecakes
Serves: 12
Ingredients
  • 250g Chocolate Ripple Biscuits
  • 100 butter, melted
  • 500g cream cheese, softened
  • ⅔ cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs, lightly beaten
  • 1 cup thickened cream
  • 4 x 52g Cherry Ripe Chocolate Bars, chopped small
  • Optional extras for serving (raspberry coulis and chocolate sauce)
Instructions
  1. Preheat oven to 160C fan forced.
  2. Line a square 21cm x 21cm x 5cm oven dish/cake tin with baking paper.
  3. Process biscuits to a fine crumb and combine with melted butter, press into prepared baking pan (a potato masher works a treat). Refrigerate at least 20 minutes.
  4. Make filling by beating cream cheese, sugar and vanilla essence with an electric mixer until smooth, beat in eggs. Add cream and beat until well combined.
  5. Fold through chopped up cherry ripe.
  6. Pour mixture over prepared biscuit base.
  7. Bake in oven for 45-50 minutes, cheesecake should be just firm to touch.
  8. Cool in oven with door ajar.
  9. Refrigerate cheesecake 3 hours or overnight.
  10. Slice (a hot knife cleaned after each cut works a treat if you're feeling fancy)
  11. Serve as is or drizzled with chocolate sauce and raspberry coulis.
  12. Enjoy!

Cherry ripe cheesecake sloice plain

If you’re looking for more delicious cheesecake recipes take a peek at these……..

15 Minute Salted Caramel Cheesecakes

15-Minute-Salted-Caramel-Cheesecakes-Feature

 

15 Minute Ferrreo Rocher & Nutella Cheesecake

15-minute-ferrero-rocher-and-Nutella-Cheesecake-feature

 

Easy Baked Cheesecake (apologies for the not so pretty early blogging days pic, I guarantee it tastes AMAZING!!!!)

Easy baked cheescake

 

Spiced Strawberry Cheesecake Delight

Spiced Cheescake

Surprise Dessert Balls

surprise-dessert-balls-feature

Are you a baked, no bake or give me any cheesecake fan?

I’m definitely ‘give me any’, erring on the baked side 😉

Until the next time…….

Zamamabakes

Over the long weekend  I did a little bit of experimenting with a Cherry Ripe Cheesecake Slice, and as you can see the e...

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Toblerone Lattice Slice

Toblerone lattice slice feature

You may recall a few weeks ago I made Mum an early passion fruity Mother’s treat of Lattice Slice and due to the fact that everyone loved it so much I decided to take this great little classic to a new chocolicious level, a toblerone chocolicious level to be exact!

The excess chocolate still residing in my pantry from Easter such as exhibit A below 1 x 400g TOBLERONE BAR may have  had something to do with this little creation eventuating. I do feel there is a reason for everything and the role this toblerone played in this yummy slice was very much enjoyed as were the few good mouthfuls in its original form 😉

toblerone lattice slice chocolate pic

As a general rule I do believe a traditional lattice slice does not require

You may recall a few weeks ago I made Mum an early passion fruity Mother's treat of Lattice Slice and due to the fact th...

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Easy Tasty Pasta

Easy Tasty Pasta feature

Zadada and I have been thoroughly enjoying this Easy Tasty Pasta Dish of late. We’ve had a bit of thing happening on the Saturday nights that we’re home of throwing something together and just seeing how it goes and that’s exactly how this tasty little pasta dish came to be.

I love how fresh herbs take food to the next level of amazing. Basil plays a delicious role in this little treasure, so yummy!

There is so much to love about this Easy Tasty Pasta….. it’s quick, easy, full of delicious ingredients and not just the basil, there’s spinach, cherry tomatoes, olives, capers, chilli, garlic, onion, lemon, salmon (if you’re veggo just leave the fishiness out) and if you don’t want to fuss with baking salmon, just use tinned salmon, I always like to have a box of frozen salmon fillets handy in the freezer, they’re so versatile.

Easy Tasty Pasta ingredientsEasy tasty Pasta with salmon

The bonus with this dish is that you don’t come away feeling like you shouldn’t have eaten it, as far as pasta goes this one ranks very high on my list, there’s no heavy creaminess just nice clean flavours which is perfect for those of us who love our after dinner treats, you CAN have your cake and eat it too lovely people (well that’s what I say anyway).

Easy Tasty Pasta 2

Here’s your How-To:

4.0 from 1 reviews
Easy Tasty Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 3
Ingredients
  • 300g linguine pasta
  • 2 fillets baked salmon, flaked (alternatively you can use a 200g tin of salmon or no salmon at all).
  • 1 red onion, chopped
  • 1 large clove garlic, diced finely
  • 2-3 birds eye chillies, seeded, finely chopped (easy option just use 1 teaspoon dried chilli flakes).
  • 250g punnet cherry tomatoes, sliced in half
  • 150g spinach leaves
  • ½ cup fresh basil leaves
  • 200g pitted, Kalamata olives
  • 1½ tablespoons capers
  • Juice of 1 lemon
  • 1 teaspoon grated lemon rind
  • ⅓ cup olive oil
  • Parmesan cheese
Instructions
  1. Cook pasta according to packet instructions.
  2. Meanwhile in a large frying pan or wok sauté, onions and garlic in a drizzle of olive oil, over medium heat. Add chilli and cook a further 30 seconds stirring all the time.
  3. Remove from heat and add remaining ingredients except for parmesan. Toss until everything is evenly distributed and serve into large bowls.
  4. Season with salt and pepper.
  5. Sprinkle some parmesan over the top for some extra yumminess!
  6. Enjoy!

Easy Tasty Pasta 1

For those of you who follow me on Facebook  the ‘pasta’ did just scrape in over the ‘something sweet’, you’ll be pleased to know the something sweet is coming next, and it involves Toblerone chocolate! Do stay tuned lovelies.

Until then……..

Zamamabakes

Zadada and I have been thoroughly enjoying this Easy Tasty Pasta Dish of late. We've had a bit of thing happening on the...

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Lemon, Chia & Thyme Muffins

Lemon Chia & Thyme Muffins feature

I’ve been wanting to test out herbs in a sweet bake for quite some time now. I love the freshness herbs give savoury dishes and after a discovery I made last year I knew they could do the same for sweet cakey dishes too.

Just over a year ago I waitressed a wedding that had a Butter and Basil Cake with cream cheese frosting starring as the wedding cake. I was lucky enough to sample a slice and boy oh boy did it make my taste buds dance.

The ‘icing on the cake’ was recently discovering Fresh Home Cooks Gluten Free Anzac Biscuits that have rosemary incorporated into the recipe. With this inspiring herbie sweet recipe right under my nose as well as the memory of last years delicious wedding cake sample, the time had come for me to get creating.

Our herb garden here at home doesn’t have a very good crop of basil, and there is no rosemary, what we DO have is a nice little thyme crop growing quite well at the moment (I’m surprised anything is growing as I’m NO green thumb), anyway that’s how I ended up leaning in the thyme direction.

Thyme by itself in a muffins doesn’t sound all that exciting but team it up with some Lemon and Chia Seeds, plus a dollop of lemon butter cream icing and you have yourself one tasty little treasure of a muffin.

Go on…… I dare you to try them, you’ll have everyone intrigued and coming back for seconds.

Lemon, Chia & thyme Muffins 1

LCTM

Lemon, Chia & Thyme Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 12
Ingredients
  • 2 cups self-raising flour
  • ¾ cup caster sugar
  • 2 tablespoons chia seeds
  • 1 teaspoon freshly diced thyme leaves
  • 1 tablespoon finely grated lemon rind
  • ⅓ cup lemon juice
  • ⅔ cup (250ml) milk
  • ⅓ cup (80ml) vegetable oil
  • 1 egg
  • ICING
  • 125g butter,softened cubed and softened
  • 1½ cups icing sugar
  • 1 tablespoon lemon juice
  • 1teaspoon finely grated lemon rind
  • 12 little sprigs of thyme to garnish tops of iced muffins
Instructions
  1. Preheat oven to 170C. Line 12 x 100ml capacity muffin pan with paper cases.
  2. Sift flour into a large bowl. Add sugar, Chia seeds, rind and thyme, mix well.
  3. Whisk milk, oil and egg together in a small jug. Pour into flour mixture followed by lemon juice and gently mix until just combined.
  4. Spoon mixture evenly into paper cases (about ¾ full) and bake for 15-20 minutes or until a skewer inserted in the middle comes out clean.
  5. Cool on wire rack.
  6. TO MAKE ICING
  7. Place butter in bowl of electric mixer, beat until butter is as white as possible, gradually add sifted icing sugar, beating constantly, add lemon juice and rind, mixture should be smooth and easy to spread or pipe.
  8. I piped a starlet on top of each cooled muffin and garnish with a little sprig of fresh thyme, alternatively you can just plonk a tablespoon sized dollop of icing on top of muffin if piping isn't your thing. You don't have to ice at all if you don't want to just dust some icing sugar over the top.
  9. Enjoy
  10. NOTE: Muffins will keep in an airtight container in for 3-4 days (if iced keep them in the fridge).

 

What’s your favourite herb? Have you tried it in a sweet bake?

Until the next time………

Zamamabakes

 

I've been wanting to test out herbs in a sweet bake for quite some time now. I love the freshness herbs give savoury dis...

Read More »