Caramel popcorn

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Ingredients:

  • 2 tablespoons vegetable oil
  • 1/3 cup popping corn
  • 1/3 cup honey
  • 2/3 cup caster sugar
  • 60g butter, chopped

Ingredients:

  •  2 tablespoons vegetable oil
  •  1/3 cup popping corn
  •  1/3 cup honey
  •  2/3 cup caster sugar
  •  60g butter, chopped

Method:

  1. Pop the popping corn- either in the microwave or over the stove. Try to use as little oil or butter as possible as it will affect the ability of the mixture to stick to the corn.
  2. Salt the popcorn (Be liberal but don’t go overboard!)
  3. Place honey, sugar and butter in a saucepan over low heat. Cook for 6 minutes until all the sugar has dissolved. Bring the mixture the boil for 6 minutes or until it has reached a light golden colour.
  4. Pour mixture over popcorn in a non stick bowl and mix until evenly coated. Spoon into a baking paper covered pan and allow to cool. Break into pieces and mmmenjoy!

Apple crumble muffins


This is my favourite apple cinnamon recipe. I made it for a friend who has an addiction to cinnamon. Hope you enjoy it as much as she did!

Makes: 12 muffins

Prep time: 30 minutes

Cook time: 25 minutes

Ingredients:

for the muffins:

  • 125g butter, chopped
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1/2 cup milk
  • 1-2 apples (depending on the size of the apple), sliced into small pieces

for the crumble:

  • 75g melted butter, extra
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

For the icing

  • 250gm butter
  • 500gm icing sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice

 

Method:

  1. Preheat oven to 180C. Mix the butter, sugar and vanilla together with an electric mixer, beat until pale and creamy.
  2. Gradually beat in the eggs until well combined. Add 1 1/4 cups of the flour, all of the baking powder and milk and beat until just combined.
  3. Stir in half of the apples into this mixture and then spoon the mixture into a muffin tray (preferably lined with muffin liners or heavily greased). Using the leftover apples, place a few on top of each of the muffin mixtures.
  4. In a seperate bowl mix the extra butter, remaining flour, brown sugar and cinnamon, it is best to mix these ingredients with a butter knife and to cut through the mixture until it resembles coarse breadcrumbs. Sprinkle this  mixture on top of the muffins and then bake for 20-25 minutes or until a tester skewer comes out clean.

Cinnamon buttercream

  1. Blend the butter and icing sugar together until pale and creamy. Add in a squeeze of lemon, and add in the cinnamon. Blend until combined.
  2. Pipe on top of each muffin, and if you want a little sparkle on top add some cinnamon sugar on top (white sugar combined with ground cinnamon)
  3. Serve and mmmenjoy!

 

 

Blueberry crumble muffins

This is my favourite blueberry muffin recipe, to be honest I think that’s because its closer to a cupcake than to a muffin. I made this for a high tea birthday party recently and it went so well with everything!
Prep time: 30minutes

Bake time:25 minutes

Makes: 12 muffins

Ingredients:

for the muffins:

  • 125g butter, chopped
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1/2 cup milk
  • 250g blueberries

for the crumble:

  • 75g melted butter, extra
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

Method:

1. Preheat oven to 180C. Mix the butter, sugar and vanilla together with an electric mixer, beat until pale and creamy.

2. Gradually beat in the eggs until well combined. Add 1 1/4 cups of the flour, all of the baking powder and milk and beat until just combined.

3. Stir in 125gm of the blueberries into this mixture and then spoon the mixture into a muffin tray (preferably lined with muffin liners or heavily greased). Using the leftover 125gm of blueberries, place a few blueberries on top of each of the muffin mixtures.

4. In a seperate bowl mix the extra butter, remaining flour, brown sugar and cinnamon, it is best to mix these ingredients with a butter knife and to cut through the mixture until it resembles coarse breadcrumbs. Sprinkle this  mixture on top of the muffins and then bake for 20-25 minutes or until a tester skewer comes out clean.

Chocolate and salted caramel cake

This is a long recipe and it utilises many elements. To be simple you can just use make the cake as one- and cook it for 1.5 hours, and cover with the caramel buttercream icing. Decorations are up to you!

For the cake batter

  • 200gm dark chocolate melted
  • 125gm butter, softened
  • 250gm light brown sugar
  • 3 large eggs at room temperature
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract

Salted Caramel

  • 3/4 cup granulated sugar
  • 2 Tablespoons water
  • 1/2 cup heavy cream, room temperature
  • 65gm butter, cubed, room temperature
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons sea salt

For the caramel buttercream icing

  • 125gm cup butter
  • 2 cups icing sugar
  • salted caramel sauce

for the chocolate ganache

  • 200gm dark chocolate
  • 300ml heavy cream
INSTRUCTIONS
  1. Beat butter and brown sugar at medium speed. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
  2. Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternating with sour cream, beginning and ending with the flour mixture.
  3. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
  4. Grease two 10-inch round cake pans and divide the batter evenly between the pans. Bake at 175°C for 25-35 minutes or until a wooden pick inserted in center of cake comes out clean.

To make the Salted Caramel

  1. Add 3/4 cup sugar and 2 tablespoons water to a pot. Mix to combine and then turn heat to medium high.
  2. Lift the pot and swirl but do not stir. Cook until the sugar turns to a caramel color, about 10 to 11 minutes (watch it very carefully so it doesn’t burn).
  3. Turn the heat down to low. Add butter and whisk until thoroughly combined. Again, being careful, add heavy cream and whisk thoroughly.
  4. Remove from the heat and add vanilla extract and salt (add more if you like it even more salty) and whisk thoroughly. Allow to cool completely before putting into an airtight container and refrigerating.

To make the butter cream icing

  1. Beat together the butter and icing sugar until smooth,
  2. Add 2-5 tablespoons of salted caramel sauce according to taste. And beat together until mixed in
  3. Add salt if required
To make the chocolate ganache
  1. Place the chocolate and cream in a sauce pan. Mix together over low heat.
  2. once smooth remove from heat.

for the decorations:

To make the toffee
Ingredients:
  • 1 cup caster sugar
  • 1/4 cup water

Method:

  1. Stir water and sugar in a saucepan over low heat until the sugar dissolves.

  2. Bring to boil. If there is sugar stuck to the sides brush down a wet brush.
  3. Allow mixture to boil until tit turns golden. Remove from heat.
  4. Line a tray with baking paper. Be careful and pour the mixture into the pan.
  5. Do not touch as it is very hot. Allow to cool in a dry place. Break when dry and arrange on cake as desired

honey caramel popcorn

Ingredients:

  •  2 tablespoons vegetable oil
  •  1/3 cup popping corn
  •  1/3 cup honey
  •  2/3 cup caster sugar
  •  60g butter, chopped

Method

  1. Pop the popping corn- either in the microwave or over the stove. Try to use as little oil or butter as possible as it will affect the ability of the mixture to stick to the corn.

  2. Salt the popcorn

    Place honey, sugar and butter in a saucepan over low heat. Cook for 6 minutes until all the sugar has dissolved. Bring the mixture the boil for 6 minutes.

  3. Pour mixture over popcorn in a non stick bowl. Spoon into a baking paper covered pan and allow to cool. Break into pieces and mmmenjoy
 To assemble the cake:
  1. Use the buttercream icing as a layer between the two cake pieces, drizzle extra caramel sauce in-between the layers for a more caramel taste.
  2. Refrigerate the cake, then ice with the buttercream. If there are too many crumbs affecting the buttercream icing, do a very thin buttercream icing layer and refrigerate. Then re-ice it with the buttercream and you should end up with a clean buttercream outside coat. Refrigerate again until cold.
  3. drizzle the chocolate ganache over the top, and allow to drip down the sides
  4. artfully decorate it with the toffee shards and popcorn
  5. slice and mmmenjoy!

Sun dried tomato creamy chicken

  

  

I love this dish as it works well with most carbohydrates, you can have it with rice, potatoes, or add pasta to the sauce and have this as a pasta dish. It is simple tasty and can feed up to 6-8 people depending on how much chicken you use.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon chilli flakes, or more, to taste
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/3 cup sliced sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated cheddar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil

Method

  1. Preheat oven to 200 degrees C.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large oven-proof pot over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Melt remaining tablespoon of butter in the pot. Add garlic and chilli flakes, and cook for 1-2 mins, stirring frequently. Stir in chicken stock, heavy cream, sun dried tomatoes, cheese, thyme, oregano and basil.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Cover and place in the oven and roast for 25-30 minutes until cooked.
  7. Serve immediately and mmmenjoy

Sundried tomato and fetta pasta

Fun fact did you know that the spelling feta is only used for feta cheese made in certain european countries and it must contain 70% cows milk and the rest being goats milk. Whereas fetta with two t’s can be used by anyone!

I love this recipe as it is so incredibly quick to make, perfect for a busy weekday when you want a delicious pasta in 15 minutes.
Prep time: 5 minutes Cook time: 10 minutes

Ingredients:

  • 1 packet rigatoni pasta
  • 4cloves crushed garlic
  • 3 tablespoons sliced sundried tomato in oil
  • 1/4 cup tomato paste
  • 2/3 cup white wine
  • Fetta cheese

Method: 

  1. Cook the pasta as per instructions on the packet
  2. Put two tablespoons of the sundried tomato oil in a small pot. Heat the oil, add the garlic and lightly fry.
  3. Add in the tomato paste and lightly fry
  4. Add in the wine and sundried tomato, stir and allow to reduce to half the volume
  5. Mix with the pasta and scatter the  fetta cheese on top. Serve and mmmenjoy

Carrot cake cupcakes

 These cupcakes are great for a party, the tops have that perfect crunchy textures, and they are just so cute!

I hope you love them as much as my friends did.

Prep time: 20  minutes Cooking time:15-20 minutes

Ingredients

for the batter

  • 300gm (2 cups) self raising flour
  • 1 tsp ground cinnamon
  • 1tsp mixed spice
  • 240g (1 1/2 cup) dark brown sugar
  • 165g (1 1/2 cup) coarsely grated carrots (around 3 carrots)
  • 250ml (1cup) vegetable oil

For the cream cheese frosting

  • 125g cream cheese , cubed at room temp
  • 30gm butter, cubed at room temp
  • 80gm (1/2 cup) icing sugar sifted
  • 1 tsp finely grated orange rind

for the carrot decoration 

  • 6 orange starburst lollies
  • 1 green jelly lolly cut up into incredibly fine strips

Method:

  1. Preheat the oven to 160 degrees celsius, Line a 24 pan muffin tray with muffin liners
  2. Sift the flour, cinnamon and mixed spice together into a large bowl, stir in the sugar and grated carrot.
  3. In a separate bowl whisk the oil and eggs, then pour it into the flour mixture and stir until combined
  4. Spoon the mixture into the cupcake liners and place in the oven for 20-25 minutes until the tops are lightly browned and a skewer comes out clean.
  5. Take the muffins out of the pan and allow to cool on a wire rack.

to make the icing

  1. Place the cream cheese and butter in a mixing bowl and beat with electric beaters until smooth, add in the icing sugar and orange rind and beat until smooth and pale in colour.
  2. Use a wilson 1M tip on a piping bag, fill with the icing mixture and pipe a swirl on top of each cupcake.

To make the carrot

  1. Wash your hands thoroughly and hold the orange starburst lolly in your hand when still wrapped, allow it to slightly warm. Alternatively you can use a heat pack and place the lolly on the heat pack for 10 seconds but be wary not to over heat it.
  2. Unwrap the lolly and flatten it using your hands, use scissors to cut the lolly into four pieces.
  3. Place 3 small green jelly lolly pics at one end with the ends overlying the edge of the orange starburst lolly and roll the orange lolly into a cylinder shape.
  4. Use a knife to score horizontal lines along the carrot.Repeat this process until 24 cupcakes have been made
  5. Place each carrot on top of a cupcake and mmmenjoy!

Jam donuts

 These are by far my favourite donut.  I’ve previously been partial to the chocolate iced donut but these by far surpassed that. Donuts are one of my favourite snacks/ dessert. It just can’t get better than deep fried batter with a sweet gooey filling.

So here is the recipe, hope you mmmenjoy this as much as I did!

Prep time: 10 minutes + 1 hour rising time Cooking time: 10-15 minutes 

Ingredients

for the batter

  • 200ml Milk
  • 1 teaspoon of caster sugar
  • 1.5 teaspoons of Dried Yeast
  • 3 cups of plain Flour
  • 60g caster sugar
  • 1 teaspoon of Salt
  • 1/2 a teaspoon of Fresh Nutmeg
  • 1 Egg
  • 60g Melted Butter
  • enough oil for deep frying

For the filling

  • 1/2 cup strawberry jam -or whichever jam you please
  • icing sugar for dusting

Method:

  1. Add 1 tsp of caster sugar to milk, microwave for 40 sec, then mix in yeast. Let sit for 3 minutes
  2. in a bowl mix together the flour, sugar, salt and nutmeg. Add in the one egg,  milk/yeast mixture and melted butter. Mix with a fork until roughly mixed then use your hands to bring it together. Knead for five minutes until silky in texture (add in more milk if it is too dry and not elastic enough.
  3. Place the dough in a bowl, cover and allow to rise for 30 minutes(I prefer to preheat my oven to the lowest setting then turn it off and allow the dough to rise in the oven with a cup of water to keep it moist)
  4. Roll out dough to 0.5-1cm thickness (do not make it bigger than 1 cm as they will rise, and when u fry them they will expand). Use a cookie cutter to cut out circles that are are 8cm diameter. Then lay them out on a tray and cover with cling wrap, and allow to rise for 30 minutes.
  5. Heat the oil in a deep pan to 190 degrees celsius, and drop donuts into the oil. The donuts will first drop to the bottom and then rise. Flip them once they rise (around 15-30 seconds) and allow to cook until very lightly brown and remove (beware they burn very very easily). Note that it will take less than 1 minute for them to cook. Then place them on some paper towel to dry.

For the filling

  1. Fill a pipping bag with a long nozzle tip with jam, press the tip into the donut and squeeze some jam in.
  2. repeat on each donut until done.
  3. Dust the donuts with icing sugar and mmmenjoy

 

Donuts

 

Due to national donut day yesterday I thought it was only fitting that I make some mmmdelicious donuts for everyone to enjoy.

These are so much fun to eat, and there is nothing better than biting into that warm donut!

 

Prep time: 20 minutes + 1 hour rising time Cooking time: 15 minutes

Ingredients:

  • 200ml Milk
  • 1 teaspoon of caster sugar
  • 1.5 teaspoons of Dried Yeast
  • 3 cups of plain Flour
  • 60g caster sugar
  • 1 teaspoon of Salt
  • 1/2 a teaspoon of Fresh Nutmeg
  • 1 Egg
  • 60g Melted Butter
  • enough oil for deep frying

Topings:

  • Cinnamon sugar:- 1/2 cup caster sugar and 1 tbsp cinnamon powder
  • simple glaze- 1cup icing sugar and 1 tbsp water, 1/4 tsp vanilla essence
  • chocolate glaze -1 cup icing sugar, 1 tbsp water, 1 tbsp cocoa powder

Method

  1. Add 1 tsp of caster sugar to milk, microwave for 40 sec, then mix in yeast. Let sit for 30 minutes
  2. in a bowl mix together the flour, sugar, salt and nutmeg. Add in the one egg,  milk/yeast mixture and melted butter. Mix with a fork until roughly mixed then use your hands to bring it together. Knead for five minutes until silky in texture (add in more milk if it is too dry and not elastic enough.
  3. Place the dough in a bowl, cover and allow to rise for 30 minutes(I prefer to preheat my oven to the lowest setting then turn it off and allow the dough to rise in the oven with a cup of water to keep it moist)
  4. Roll out dough to 0.5-1cm thickness (do not make it bigger than 1 cm as they will rise, and when u fry them they will expand), and cut out donut shapes either with a donut cutter, or with two circle cutters. Then lay them out on a tray and cover with cling wrap, and allow to rise for 30 minutes.
  5. Heat the oil in a deep pan to 190 degrees celsius, and drop donuts into the oil. The donuts will first drop to the bottom and then rise. Flip them once they rise (around 15-30 seconds) and allow to cook until very lightly brown and remove (beware they burn very very easily). Note that it will take less than 1 minute for them to cook. Then place them on some paper towel to dry.

for the icing

  1. for the cinnamon sugar -cover the donuts in the sugar when still warm and enjoy!
  2. for the icing mix the ingredients of the glaze together. Our the glaze mixture into a shallow wide dish and just dip the top of the donut into the icing mixture and allow to set

 

Mini cookie and cream cheesecakes

Ok so I love these, they are adorable, and everyone loves oreos. I made this for an orchestra rehearsal and everyone loved them. I highly recommend these as they are a great crowd pleaser!

Prep time: 25 minutes, bake time: 25minutes.

Ingredients: (to make 24 muffins)

  • 750gm cream cheese (3 blocks of philidelphia) softened at room temperature
  • 1 cup white sugar
  • 190ml (3/4 cups) sour cream
  • 1/4 cup thickened cream
  • 2 teaspoons vanilla essence
  • 2 eggs
  • 32 standard size Oreo cookies
  • 24 mini Oreo Cookies

FOR THE WHIPPED CREAM

  • 250ml (1 cup) whipping cream
  • 1/4 cup icing sugar
  • 1/2 teaspoon vanilla essence

Directions:

  1. Preheat oven to 150 degrees celsius ( we want low temperature so it says creamy and doesn’t overcook, but high enough it cooks the eggs)
  2. using two 12 muffin pans, line each with a muffin liner and then place a standard sized Oreo on the bottom of each one and set aside.
  3. Using an mixer- mix the cream cheese and sugar together. Then mix in sour cream, heavy cream and vanilla extract. Beat in each egg one at a time.
  4. Crush up the 8 normal sized Oreo’s and stir them into the batter.
  5. Scoop the batter into each muffin liner, then bake for 25minutes, until just set or slightly soft (remember soft is ok!). Let it cool to room temperature for at least an hour then refrigerate for 4hours or overnight.

For the whipped cream

  1. place the cream, sugar, and vanilla essence in a bowl. Whip until stiff peaks form.
  2. Pipe onto each cheesecake and place a mini oreo on top.

mmm! serve and enjoy