coconut panna cotta with mixed berries

Ingredients:

• 1 tablespoon powdered gelatin
• 1 ¾ cups coconut cream
• 1 ½ cups coconut milk
• 2 cups thick cream
• ¼ cup caster sugar

Directions:

• Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.
• In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.
• Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.
• Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and caster sugar together until the sugar is dissolved. Stir into the coconut mixture.
• Divide the coconut mixture evenly among 6 custard cups or ramekins. Chill until firm, at least 4 hours.
• To turn out, dip the panna cotta moulds, one at a time, into a bowl half-filled with hot water. Leave for about 5 seconds. Invert each panna cotta onto a serving plate.

source: taste.com.au; foodnetwork.com

chocolate chip cookies

Ingredients:

• 2 cups, plus 2 tbsp all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, melted and slightly cooled
• 1 cup packed brown sugar
• ½ cup white sugar
• 1 tbsp vanilla extract
• 1 egg
• 1 egg yolk
• 1 ½ cups semisweet chocolate chips

Directions:

1. Preheat the oven to 165°C. Line cookie sheets with parchment paper. Sift together the flour, baking soda and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
3. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly golden. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Makes approximately 12-14 very large cookies or 36 smaller cookies.

source: singforyoursupper

strawberry-nutella thumbprint cookies

Ingredients

• 1 ½ cups all-purpose flour
• 4 tbsp unsalted butter (softened)
• 7 tbsp granulated white sugar
• 1 tsp vanilla extract
• ¼ tsp baking powder
• 1 pinch of salt
• 3 tbsp thick crushed fresh strawberry mix (directions below)
  
• Nutella (for filling)

Directions

1. Crushed fresh strawberries - Homemade by crushing strawberries with 1 tsp of milk and two drops of red food colour (highly recommended, however not used in the batch above). Make a thick, almost paste like mix in your processor/blender. If some bits remain, it does not matter but the mix should not be runny or watery.
2. Sift the flour, salt and baking powder together in a bowl. Set aside.
3. In another bowl, cream the softened butter and sugar using a hand-held mixer for about 4 minutes.
4. Add the vanilla extract and crushed strawberry to the bowl and combine well with the butter mixture using a whisk.
5. Fold in the flour mixture with the butter mixture gently to form a dough. The dough will be soft and a little sticky but not loose. Do not over mix. You may need to oil your hands and bring the dough together.
6. Once combined, cover the dough with a plastic cling film and refrigerate for 1 hour.
7. Preheat the oven to 175°C. Line your cookie sheet with a parchment paper.
8. Take out the refrigerated dough, lightly oil your palms and make small balls with it. Put the balls on the cookies sheet and press down slightly to flatten out.
9. With the help of your thumb or back of a tea-spoon make a small hole in the middle of the cookies, to be filled with Nutella after baking.
10. If at this point you feel that the butter in the cookies is melting, refrigerate again for about 15 minutes.
11. Bake the cookies in the oven for about 8 - 12 minutes or until the bottom starts turning brown. Do not bake them beyond 12 minutes.These will continue to cook after you take them out of the oven.
12. Take out the cookie sheet from the oven and using the teaspoon again press out the hole in the cookies.You will not be able to do this after the cookies have cooled.
13. Once the cookies have cooled, fill in the little holes with Nutella.
    

source: sinfullyspicy

5 ingredient peanut butter chocolate chip cookies

Ingredients

• 1 cup peanut butter (crunchy)
  
• 1 cup packed brown sugar
• 1 egg
• 1 tsp baking powder
• ¾ cup semi-sweet chocolate chips

Directions

1. Preheat oven to 180°C. Mix all ingredients except chocolate chips. When blended, mix in the chocolate chips.
   
2. Using your fingers, form 1 ½ inch balls (dough will be very wet and sticky) and place onto an un-greased parchment lined cookie sheet. You don't want to make them too big because they do spread. Bake for 9 minutes.
   
3. Let the cookies sit on the cookies sheet for about 30 seconds to 1 minute before letting cool on a wire rack. Makes around a dozen small cookies.

source: mommahenskitchen

apple crumble

note: * original recipe has been amended; makes 6 x 12cm ramekin dishes

Ingredients

• 7 large green apples
• ½ cup caster sugar
• 1 tsp cinnamon (ground)
• 1 cup plain flour
• ¾ cup (packed) dark brown sugar
• ¾ cup rolled oats
• ¾ walnut kernels (chopped) *
  
• ¾ cup coconut
• 1 tbsp cinnamon (ground)
• 2 tsp nutmeg (ground)
• ⅔ cup butter (melted)
• 2 tsp vanilla essence

Directions

1. Preheat oven to 180°C *
   
2. Peel and core apples, then cut into rough 1-2cm cubes. Place apples in large saucepan and cover with water. Simmer covered with lid on high until apples are tender but not too soft (usually 5-10mins once water is simmering). Drain apples well and place in large bowl
3. Combine caster sugar and cinnamon (ensures even spread), then toss through the apples.
4. Combine flour, brown sugar, rolled oats, walnut kernels, coconut, cinnamon and nutmeg in a large bowl until evenly mixed through.
5. Melt butter (do not burn or boil it) and add vanilla essence to butter, stir through.
   
6. Add butter mix to dry ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture.
7. Place apple mix evenly in ramekin dishes *. Spread crumble mix over top of apple. Bake in the oven for 30-40minutes, or until crumble topping is slightly browned.
8. Serve with vanilla icecream, cream, or custard.

source: allrecipes

scones

Ingredients

• 2½ cups self-raising flour
• 1 tsp baking powder
• 40g chilled unsalted butter, cubed
• Pinch of salt
  
• 1 tbsp sugar
• 1 cup milk
• Jam and whipped cream, to serve
  

Directions

1. Preheat the oven to 220°C. Line a baking tray with baking paper.
2. Sift together the flour, baking powder ans salt into a bowl.
3. Using your fingertips, lightly rub the butter into the dry mix until the mixture resembles fine breadcrumbs. Mix in the sugar.
4. Make a well in the centre. Pour in most of the milk and mix with a flat-bladed knife or a baking spatula whilst rotating the bowl, using a cutting action, until the dough forms clumps. Handle the mixture with a very light hand. Pour in the rest of the milk.
   
5. The dough should have a slightly wet and sticky consistency. With floured hands, gently gather the dough together, lift onto a lightly floured surface and pay into a smooth ball. Do not knead or the scones will be tough.
6. Pat the dough out to 2cm thick. Separate the dough into 10 to 12 rounds using either your hands or a 5-6 cm cutter. Place on the baking tray 1cm apart and brush the tops with milk.
7. Bake in the oven for 12 to 15 minutes or until golden and well risen. Transfer to a wire rack. Serve with butter or jam and whipped or clotted cream.

source: sweet and savoury bites; taste.com.au

nutella frosted cupcakes

Ingredients

• 10 tbsp (140 grams) unsalted butter, softened
• ¾ cup white sugar
• 3 eggs
• ½ tsp vanilla
• 1 ¾ cups (200 grams) sifted all purpose flour
• ¼ tsp salt
• 2 tsp baking powder
• Nutella, approx. 1/3 cup

Directions

1. Preheat oven to 325°F (~165°C).
2. Line 12 muffin tins with paper liners.
3. Cream together butter and sugar until light, 2 minutes.
4. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
5. Using an ice cream scoop, fill each muffin liner with batter.
6. They should be 3/4 full, if you're not using a scoop.
7. Top each cake with 1 1/2 tsp Nutella.
8. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
9. Bake for 20 minutes.
10. Remove to a wire rack to cool completely. Makes 12.

source: thebakerwhocooks

chocolate brownies

Ingredients

• 1½ cups sugar
• ¾ cup flour
• ¾ cup cocoa powder (see note below)
• 3 eggs
• ¾ cup butter, melted
• ¾ cup semi-sweet chocolate chips (see note below)

Directions

1. Combine the sugar, flour, cocoa, eggs and melted butter and mix. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. You don’t need to beat it, and in fact want to avoid producing gluten from the flour.
2. Stir in the chocolate chips
3. Line a 9×13 baking dish with parchment.
4. Pour the batter and spread it out. Poke at it with the tip of a rubber spatula.
5. Bake at 325°F (~165°C) for 20-30 minutes. It’s done when a toothpick inserted in the tallest part comes out clean. Keep in mind you’ve got chips in there. If you hit one with the toothpick it will have melted chocolate on it. You might need to poke a couple of spots to make sure you aren’t hitting a chip.
6. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing.

source: cooklikeyourgrandmother

mug cake

Ingredients

• 4 tbsp flour
• 2 tbsp sugar
• 2 tbsp cocoa
• 1 egg
• 3 tbsp milk
• 3 tbsp butter flavour infused rice bran oil, or butter
• ¼ tsp vanilla essence or peppermint
• 1 tbsp choc chips
• 1 large mug

Directions

1. Add dry ingredients to the mug, and mix well.
2. Crack an egg and add it to your mug. Be sure to mix it well to avoid any pockets of flour in the corners. Pour in the milk and oil and mix well. Add the vanilla essence.
3. Pop your mug into the microwave & zap for 3 minutes on maximum power (1000watt). Wait until the cake stops rising, and sets in the mug.
4. If necessary, run a knife around the sides of the mug, and tip the still warm cake out of the mug and onto a saucer.

source: allrecipes

croquetas de jamón

note: * original recipe has been amended; makes 12-14 croquettes

Ingredients

• 3 tbsp butter
• 1/2 small white onion, minced (about 1/2 cup)
• 4 tbsp flour
• 1 cup whole milk
• A pinch of nutmeg
• Salt
• 1/2 cup cooked ham, cut into 1/4-inch cubes
• 1 cup gruyère cheese, finely grated
• 2 eggs, beaten with a little water
• 2 cups Panko (Japanese breadcrumbs) or fine breadcrumbs
• Vegetable oil for frying
  

Directions

1. Melt butter in a large skillet over medium heat. Saute onions until transparent, 5 minutes (don't let them brown). Stir in flour and cook another minute, until combined. Whisk in milk. Cook over medium heat, stirring frequently until the sauce thickens, about 5 minutes. Season with nutmeg, salt and pepper. Stir in ham bits. Remove from heat and stir in gruyère. Transfer mixture to a shallow dish, cover with plastic wrap and place in the refrigerator for 4 hours, until solid.
2. Place the beaten egg in a dish and the Panko/breadcrumbs in another dish. Form the croquettes into 2-inch long rounded cylinders. Dip each croquette in the Panko, then cover in egg, then again in the Panko. Make sure to cover the croquette thoroughly with Panko so that the insides of the croquette don't seep through. Transfer to a plate and place in the refrigerator for 30 minutes to dry.
3. Heat oil in a deep fryer (or a saucepan with at least 3-4 inches of oil) to 185°C. Fry, about 3 croquettes at a time, until golden, about 3 minutes. With each batch, make sure to pick out/strain the brown bits and scraps from the oil. Also, before each batch, make sure the oil is back up to 185°C. To keep the croquettes warm, place on a baking sheet and set in the oven at about 95°C.

source: reeniesrecipes

mini strawberry custard tarts

note: * original recipe has been amended

Ingredients

• 12 frozen mini sweet shortcrust pastry cases
• 3 egg yolks *
  
• 3 tbs caster sugar *
  
• 1/2 cup thickened cream *
  
• 1 punnet of strawberries, hulled, sliced *
  
• Strawberry jam *
  
• Icing sugar, to dust
  

Directions

1. Preheat the oven to 160°C. Place the frozen tart cases on an oven tray and bake for 10 minutes. Remove from the oven and set aside to cool slightly.
2. Meanwhile, whisk the egg yolks and sugar by hand until the sugar dissolves, then stir in the cream.
3. Spread the base of each tart case with 1/2 teaspoon of strawberry jam. Spoon the egg mixture into the tart cases *, then bake for 10-12 minutes until the custard is set.
4. Leave to cool for 15 minutes, then remove the foil cases.
   
5. Evenly place sliced strawberries on the surface of the custard. Melt strawberry jam, and gently brush over top of strawberries to glaze *
6. Place on a platter and dust with icing sugar to serve.

source: taste.com.au

ming makes cupcakes

source: mingmakescupcakes

raspberry and choc chip muffins

note: * recipe has been amended to suit my tolerance for sweetness

Ingredients

• 2 eggs
• 125 ml vegetable oil
• 250 ml milk
• 1 tsp vanilla extract
• 200 g sugar
• 400 g plain flour
• 3 tsp baking powder
• 1 tsp salt
• 100 g white choc chips or regular choc chips *
  
• 125 g fresh raspberries *
• 1 tbsp icing sugar *
  

Directions

1. Preheat the oven to 200°C. Place the egg, oil, milk, vanilla essence and sugar in a mixing bowl and beat together until sugar has dissolved.
2. In another large bowl, sift flour * and thoroughly mix with baking powder and salt. Add the white chocolate chips - mix.
3. Add the liquid mix to the dry, and roughly mix it in - it does not have to be absolutely smooth. Add the raspberries last and mix very, very carefully not to break up the fruits.
   
4. Fill a muffin tray with paper muffin cases, and then fill each case approximately two thirds with the muffin mixture. Bake the muffins for 25 minutes.
5. Dust the top with icing sugar *
   

source: muffinrecipes

zucchinni bread

seriously though, this tastes better than it looks. honest.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 tsp vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
   
4. Add sifted ingredients to the creamed mixture, and beat well.
   
5. Stir in zucchini and nuts until well combined.
   
6. Pour batter into prepared pans.
7. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes.
   
8. Remove bread from pan, and completely cool.

credits / source: kellie; allrecipes

quiche

Ingredients

• 84 g bacon bits
• 80 g chopped onion
• 140 g shredded Swiss cheese
• 85 g grated Parmesan cheese
• Parsley
• Tomato
  
• 1 (9 inch) deep dish frozen pie crust
• 4 eggs, lightly beaten
• 235 ml half-and-half cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, mix the bacon, onions, parsley, tomato, and both cheeses. Place this mixture in the unthawed pie crust.
3. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.