Lemon Meringue Pies

 

I am absolutely in love with everything lemon at the moment. Especially lemon & lime tarts. I see them & my heart starts beating double time. Something about the sweet & tart is so appealing. Because of this, I decided it was time to bake up a storm - lemon meringue pie style!

Ingredients:

1 packet of store bought shortcrust pastry shells/cups

1 can of skim condensed milk

The juice of 3 lemons (or you can use store bought lemon juice)

5 egg whites (we saved our yolks and added them to the next day's scrambled eggs - yum!!)

1 tablespoon sugar

Method:

1. Bake pastry shells according to packet instructions (about 5 minutes in a hot oven). Leave to cool.

2. Combine condensed milk & the juice of 1 lemon in a bowl. Mix & taste. Add the lemons & mix, tasting each time, until you reach your preferred level of lemon flavour.

3. Whisk egg whites in a clean, dry bowl until it makes firm peaks - adding the sugar as you whisk.

4. Divide mixture evenly amongst cold pastry shells. Top with egg whites (I have tried both piping the egg whites on - above- and spooning it on, spooning wins hands down every time for a light & tall meringue). Place in a 200C oven for about 3 minutes or until the meringue is lightly golden. Serve immediately or refrigerate for another day.

For the little tarts you see in the above picture, I used shortcrust pastry shells and spooned in the lemon mixture without any meringue on top - delicious :)

Sunny xx

Mini Caramel Tarts

These are a great treat to bring to a picnic, high tea or morning tea. I make these either as the mini way seen below, or with store bought shortcrust pastry cups (from the frozen section of your supermarket).

Ingredients:

1/2 can Nestle Top'n'fill
2 sheets shortcrust pastry (or pre-bought pastry shells)
Canola oil spray
Flake crumbs (optional)

Method:

1. Preheat your oven to 180C. Spay a mini muffin tray with canola oil spray.

2. Cut pastry sheets into 12 squares. Slightly stretch each square and place into a mini muffin hole. Use a knife to cut around any edges to make perfect little cups - or leave as is if you want a more rustic look. Repeat with remaining pastry.

3. Prick bottom of pastry rounds and place in oven. Cook until golden. Remove and set aside until completely cool. If you rush this step the caramel will melt & leak all over!

4. Place caramel into a small mixing bowl. Whisk until smooth (it may take a minute or two). Using a teaspoon, place caramel into cooled pastry shells. Serve immediately, or later that day.

Sunny xx

Chocolate Drizzled Potato Chips

When I first saw Chocolate Drizzled Potato chips mentioned I thought 'ewww that sounds gross'. But then I kept thinking about it, and about 2 hours later I had convinced myself that I needed to try them. I love the salty/sweet combo you get from eating McDonald's fries whilst drinking a chocolate shake, or dipping the chips into an ice cream cone (don't judge, its awesome. I swear.) so for that reason I gave the chocolate drizzled chips a chance. And they were delicious.

Ingredients:

1 large packet of thick cut plain potato chips (salted)
30g Dark chocolate (I used Lindt)
20g Milk Chocolate (I used Cadbury)

Method:

1. Line a large baking tray with grease proof paper. Lay your chips on the paper, making sure they are evenly dispersed so that every chip gets some chocolaty goodness.

2. Place the milk & dark chocolate in a microwave safe bowl (I just use a small ramekin) and microwave on high for 1 minute. Stir until all lumps have disappeared.

3. Dip the ends of a fork into the chocolate, then drizzle over potato chips. Remember, start with a little & build up. Leave chips to set (mine took about 20 minutes for the chocolate to harden). Serve!

I found that a little went a long way with the chocolate, but taste as you go & adjust to your preference. These look gorgeous plated up in little bowls for each person or in paper ice cream cups.

Sunny xx

Peanut Butter & Honey Cups

I made these as part of the boxes of baked goods I gave my grandparents, parents & in-laws for Christmas. They are a great treat to make for your loved ones! Here is the basic recipe...

Ingredients:

1 block of chocolate
Peanut butter
Honey – you can use regular or creamed
Mini cupcake patty cases

Method:
 
1. Melt the block of chocolate in the microwave – cook for 1 minute then stir. Cook for another 30 seconds & stir until fully melted.

2. Place the mini patty cases in a mini cupcake tin – this helps the chocolates keep their shape. Place 1 teaspoon melted chocolate in each case.

3. Place a half teaspoon of peanut butter and a half teaspoon of honey on top of the chocolates.

4. Cover with another teaspoon or so of chocolate. Decorate & refrigerate.

Other ways to spice it up:

- Use caramel top‘n’fill instead of the peanut butter & honey to make soft caramel centres.

- Use flavoured chocolate such as nut varieties (we love Cadbury macadamia) or liquor chocolate.

- Replace the peanut butter and honey with nutella for a super chocolaty hit!

- Decorate using coloured white chocolate, by placing a nut on top or with sprinkles!

Sunny xx

Egg Salad Sandwiches

I made these egg sandwiches for my family picnic last week and they were a massive hit. I made loads of them & they were devoured by the hungry people almost instantly. I made mine plain, but I usually add lettuce, alfalfa sprouts or some thinly sliced (and well seasoned) cucumber.

Please excuse my very blue picture - I took a quick picture whilst we were sitting under a tree because I didnt have time to take one before I left my house!

Ingredients:
6 eggs
2 tablespoons good quality mayo
2 tablespoons butter
4 drops lemon juice
1 heaped teaspoon chopped chives (adjust to your tastes)
Salt & Pepper
Fresh bread – I use white, but use whatever you prefer

Method:

1. Hard boil eggs. I like to put my eggs into cold water & put on high heat for about 7 minutes – this makes the whites hard & the centres still a little soft.

2. Remove eggs from pot and place into ice water for a minute or two until cool enough to handle.

3. Remove the shells and place eggs into a large bowl. Add butter.

4. Using a fork, mash the eggs until you have your desired consistency. I like mine smooth but with some texture to it. Add mayo, chives, lemon juice and some salt & pepper. Mix well and taste. Adjust seasonings and chives if needed.

5. Serve as a sandwich filling on fresh bread with lettuce, alfalfa sprouts or cucumber (or all of the above!).

Make these for your next picnic, luncheon or for a snack! Sunny xx

Cake Pops!

Cake pops are all over the internet & are quickly becoming the new cupcake! They are tiny morsels of cake covered in chocolate & popped on a lollipop stick. My journey to cake pop mountain began last week when I made a batch of brownies that were less than perfect (far too cakey!). I also had some left over vegan chocolate cake and with no other way to use up the cake ruins (I HATE wasting good food) I decided it was time to make cake pops.

They are super easy & they were delicious! I took the 50 pops I made to work as an Easter treat for my team & they were gobbled down!

Ingredients:

1 cooked & cooled cake (I used my unsuccessful brownie batch - but you can use any box mix or cake mix you like)

2 cups icing

600gm Melted chocolate mixed with 1 teaspoon canola oil

Lollipop sticks - I bought 100 on eBay for $3

Method:

1. Crumble cake into a large bowl. Add icing & mix until combined.

2. Roll into balls and refrigerate for 2 hours (or freeze for 1/2 - 1 hour)

3. Dip lollipop sticks into melted chocolate & stick into balls.

4. Dip balls into melted chocolate mixture and set on a plate. I find its best to only do a few at a time otherwise they get too warm & will fall off the lollipop stick.

5. Decorate & serve! I decorated mine with coloured sugar, sprinkles, coloured melted chocolate etc.

You can let your imagination run wild with the decorating & flavour combo's!! I think the next combo's I'll try are red velvet with cream cheese frosting, vanilla cake with very vanilla frosting & chocolate with peppermint flavouring... so many flavour possibilities it makes your head spin!

I also have plans to make these as dessert finger food for my sisters 18th birthday party.

Enjoy your pops! Sunny xx

Vegan Chocolate Cake & Icing!

I was recently in a position where I had to make a cake for someone who is lactose intolerant & another who is vegan. It goes without saying, I was pretty stumped on what to make. All the vegan cakes I have tried before were quite shocking with a flavour that resembled cardboard! So I started googling & found these recipes on Best Recipes. The reviews were decent so I thought I'd give it a shot - I figured if it was truly terrible I could simply blame the recipe!

Needless to say, I was quite surprised when people started complimenting me on my baking prowess (figuring at first they were simply being kind) but once I took a bite it all became terribly clear - IT WAS DELICIOUS! One of the best chocolate cakes I have ever had - for those in Australia, a good example would be that it tastes very similar to the Sara Lee chocolate sheet cakes.

The below recipes are adapted versions of those that I found on Best Recipes.

Cake Ingredients:

3 cups self raising flour
2/3 cups cocoa
2 cups caster sugar
2 teaspoon salt
1 1/2 cups water
1/2 cup coffee (I used espresso from our coffee machine, but you could use strong instant coffee)
2/3 cups canola oil (you can use vegetable oil)
2 tablespoons lemon juice
1 tablespoon vanilla

1. Preheat oven to 180C (375F).
2. Sift flour, cocoa, sugar and salt in a large bowl.
3. Add all remaining ingredients & combine well.
4. Pour mixture into a greased cake tin - this cake pops out of the tin so easily once its cooked!
5. Bake until cooked through - I believe mine took about 40 minutes.

Icing Ingredients:

1 cup icing sugar
2 tablespoons cocoa, level
2 teaspoons nutelex (nutelex is a non-dairy spread made from canola oil. If your not a vegan or lactose intolerant you could use soft regular butter)
1 teaspoon vanilla
1 tablespoon boiling water

1. Sift icing sugar and cocoa.
2. Add nutelex (or soft butter) and vanilla. Pour in boiling water and beat well until combined.
3. Spread over cooled cake and refrigerate until needed (I made mine late at night whilst the cake was still warm & it ended up dipping all over the edges!).

You could also make this recipe into cupcakes, just divide the mixture into patty cases & cook for about 15 minutes. Either way, its super delicious so give it a try!

Sunny xx

Nutella Sandwich Cookies

I saw these cookies on A Beautiful Mess & thought it sounded fantastic so I gave it a whirl. They were a great combination of slightly salty and gorgeously sweet & chocolately! Here's the recipe:

makes 15-20 (more if you make the biscuits smaller)

Ingredients:
1/2 cup softened butter
1 cup raw sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon salt
plenty of Nutella

Method:

1. Cream together the butter and sugars, stir in egg and vanilla.

2. Mix in flour, baking powder and salt until just combined. The batter should be crumbly and you will probably need to use your (clean) hands to combine it a bit more to form a dough ball. Cover in plastic wrap and place in the fridge for 20 minutes (I found mine were fine & didn't need the fridge time!)

3. Now form teaspoon amounts into small round balls. You want your cookies to all sort of match each other in size because you will be placing one of top of another to form sandwich cookies.

4. Bake at 160C (350 F) for about 15 minutes, allow to cool completely on a cooling rack before adding filling.

5. Once cool, spoon a teaspoon of Nutella on one cookie and place another on top.

I took a box to work & sent Dale home with a container full as well to remove the temptation to eat all of them at once! These are best served with a big glass of milk!

Sunny xx

Passionfruit Melting Moments

I found this recipe on Taste and loved them so much I made them as gifts for Christmas - placed them in some cute brown boxes & tied with a big red ribbon. My partner especially loved them & ate as many as he could find. I don't remember how many it made - but it was enough for 4 boxes with loads left over.

Ingredients:
250g butter, softened
1 tablespoon vanilla essence (you could also use vanilla paste)
1/2 cup pure icing sugar, sifted
2 cups plain flour
1/3 cup corn flour

Passion fruit Filling:
60g butter, softened
1 large passion fruit
1 cup pure icing sugar, sifted

1. Preheat oven to 160 degrees Celsius. Line 2 baking trays with non-stick baking paper.

2. Using an electric mixer (bench top or handheld - it doesn't matter) cream butter, vanilla and icing sugar until light and fluffy. Sift flours over butter mixture. Beat on low speed until a soft dough forms.

3. Roll into teaspoon sized balls. Place on trays - these don't rise very much so you can pack them relatively close. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 10-15 minutes or until firm. let cool on tray for 10 minutes.

4. Transfer to a wire rack to cool completely. Be gentle, they are quite fragile whilst warm.

5. Make passion fruit filling: Using an electric mixer, beat butter until light and fluffy. Stir in passion fruit pulp and icing sugar.

6. Spread flat side of 1 biscuit with half teaspoon of filling. Top with another biscuit. Repeat with remaining biscuits and filling. Dust with icing sugar & serve.

Happy baking!

Sunny xx

Donna Hay Brownie Mix

I recently tried Donna Hay's new Brownie Mix and OMG it was flipping fantastic. It has shot to the front of the queue to become my new favourite brownie - pushing its way in front of all my non-packet-mix recipes. Yep, its that good.

But in the name of fairness, I took the brownies to work & gave some to my boyfriend to get an impartial opinion. All I received back were rave reviews and requests for more. At $8 a packet, it's worth every cent!

Also, the smell that wafts from the oven as they are cooking is ammmaaaaaazing!

Love Sunny xx

Tres Leches Cake (the cheats version!)

Picture source

Tres Leches cake (or ‘Three Milks’ Cake) is a Spanish cake usually made by soaking a sponge or butter cake in three kinds of milk – evaporated milk, sweetened condensed milk and heavy cream. It’s super yummy and completely addictive. My boyfriend who hates cake LOVES it!

Now whilst I am all for the authentic taste of starting from scratch, I prefer the shortcut for this recipe. And let’s face it, why make yourself slave in the kitchen all day if you don’t have to?

Ingredients:
1 box of vanilla butter or sponge cake
1 can evaporated milk
1 can sweetened condensed milk
1 tub thickened cream

Method:
1. Make the sponge or butter cake as per instructions on the box. I like to leave some of the butter out (if not all of it) to keep it dry.

2. Once the cake has cooled completely, get a skewer and poke some holes throughout the cake.

3. Pour the three milks into a container that is bigger than the cake – I like to use a large Tupperware container. Leave the cake to sit in the fridge for about 6 hours.

Depending on the size of the container you may need to either weigh down your cake in the liquid or baste it every hour or so. When the cake is done serve it as is, or ice it & top with strawberries. Just make sure you take into account the sweetness of the cake before icing!

Love Sunny x

Chocolate Chip Cookies

Photography by Mark O'Meara

I have recently been baking up a storm and this week my attentions were directed at making cookies! Yesterday I made a batch of Dark Chocolate & Walnut cookies and a batch of White Chocolate & Macadamia cookies. This recipe makes 30 small cookies or 20 regular sized cookies.

Ingredients:
125g butter, softened
1/2 cup caster sugar
1 teaspoon vanilla extract
1 egg, at room temperature
2 cups plain flour
1 teaspoon baking powder
2 tablespoons milk

Optional:
2 teaspoons Chai powder - I use Arcadia Vanilla Chai
1/2 cup chopped nuts of your choice
1/2 cup chocolate chips of your choice

1. Preheat oven to 180°C. Line 2 baking trays with baking paper.

2. Using an electric mixer, beat the butter, sugar, chai powder and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift the flour and baking powder over butter mixture. Add milk and stir until just combined.

3. Add your chocolate and nuts. Using hands, knead the dough to evenly distribute.

4. Using 1 heaped tablespoon of mixture at a time, roll mixture into balls. Place on baking trays lined with baking paper. Using a fork, flatten biscuits slightly (allow room for spreading).

5. Bake for 10 to 15 minutes or until light golden. Allow biscuits to cool on trays for 5 minutes. Transfer to wire racks to cool completely. Serve to happy people with big glasses of milk or hot chocolate!

The great thing about this recipe is you can swap the choc chips & nuts for just about anything, creating as many flavour combinations as your imagination will allow!

x Sunny x

Chocolate Fudge

I made this on the weekend for a bake sale & received rave reviews. It is the best fudge recipe I've ever come across & was given to me by my good friend Emily.

1 packet milk chocolate melts

1 tin sweetened condensed milk

1 cup nuts (macadamias, walnuts, almonds)

2 Tablespoon butter

Method:

1. Put chocolate melts, condensed milk and butter into a microwave container. Microwave in 1 minute lots, stirring in between, until you reach a smooth consistency.

2. Chop nuts, roughly. Add to smooth chocolate.

3. Line a tin or container with baking paper. Pour in chocolate mixture and refrigerate until hard. When hard, cut into small pieces and serve.

x Sunny x

Scones

Nearly everyone loves scones. Personally I think there is nothing better on a Sunday afternoon than sitting down to scones with cream and jam, a great tea (see my tea post for inspiration) and good friends! And they are so yummy that one is never enough... just ask my workmates who beg me to make them every Melbourne cup day! So for those who agree with me, here is my favourite recipe!

Ingredients:

4 cups Self Raising flour
300 ml Thickened Cream
350ml Lemonade

Method:

1. Sift flour into bowl and make a well in the middle.

2. Pour cream and lemonade into the well of flour.

3. Mix until it makes a firm dough

4. Roll out and cut into rounds with a scone or cookie cutter.

5. Bake at 180C in a fan forced oven (200C if not fan forced) for about 10 - 20 minutes depending on the size of the scones. When they are golden on the top and fully puffed up take them out of the oven and cool on a wire rack. TIP: Scones rise higher if you keep them close to each other when they cook!

6. Serve with your preferred condiments whilst scones are still warm.

7. Stuff face

Enjoy my darlings!

xSunnyx