Cheese-lovers savoury loaf

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The older I get, the more I love cheese. In salads, muffins and pizzas; in sauces, with pasta or simply sliced with crackers – cheese is one of the most versatile ingredients you can have stashed in your fridge. It’s the perfect excuse to always have a variety of cheeses on hand, right?

But with just two of us in our house, there’s no point in buying the big packets of cheese you see in the supermarket – we simply won’t get through it fast enough. And with different recipes calling for different cheeses, how do you commit to just one type for the coming month?

Well, now you don’t have to choose. Dairyworks’ awesome range of cheeses are all about convenience – that means they come in smaller sizes (think 250g blocks), are cleverly packaged and are all totally resealable. So now it’s easy to have everything from Tasty to Mozzarella, Parmesan to Gouda in your fridge all at once – without the waste!

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Three ways with… Banana bread

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Ever have those days when you desperately need to bake something but have no time and barely anything in the cupboards? Yeah, it happens to the best of us.

Whether you’re a keen baker or just like to bake from time to time, I’ve discovered a fab product that you have to have tucked in your cupboards for those forgotten shared lunches, birthdays and visiting guests – Edmonds Banana Cake Mix.

Not only does the finished product taste as good as from-scratch, but you’re bound to have the other ingredients you need tucked in your cupboard already. But the best part? You can make three cakes from a single packet. How awesome is that?

That doesn’t mean you need to make three basic banana cakes – how about three delicious (and super simple) takes on banana bread? Luckily I have you covered with recipes for peanut butter and chocolate, salted caramel and raspberry and coconut banana bread.

The only trouble is you never have those perfectly brown bananas when you need them. Well guess what? It totally doesn’t matter! Simply poke holes with a fork into all sides of whatever bananas you have on hand and warm them in the microwave in 30 second bursts until they’re nice and brown. Simple, right?

What I love most about these recipes is that the finished banana breads taste just like they’re made from scratch, but they take next to no time to whip up. While they’ll be in the oven for the best part of an hour, you’ll have the batter mixed up in five minutes flat. Perfect!

So cover yourself for those baking emergencies – or let’s be honest, anytime you need something sweet – and pick up a packet of Edmonds Banana Cake Mix. You’ll love it!

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Basic banana bread

Ingredients

Method

  1. Preheat oven to 170 degrees Celsius and grease and line a loaf tin.
  2. Place all ingredients in a large bowl and mix until just combined.
  3. Pour into prepared loaf tin and spread evenly. Place in oven and bake for 45 – 55 minutes or until an inserted skewer comes out clean.
  4. Allow to cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.

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Salted caramel variation

Additional ingredients

  • 3 Tbsp salted caramel (try my recipe here) + extra to drizzle

What to do

  1. Pour salted caramel over banana bread batter once you have poured it into the prepared loaf tin. Pull a knife through the mixture to marble the salted caramel through the batter.
  2. Bake as usual and drizzle with extra salted caramel once cool.

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Peanut butter and chocolate variation

Additional ingredients

  • ¾ cup chocolate drops + 1 Tbsp extra
  • 2 Tbsp smooth peanut butter

What to do

  1. Once batter has been mixed, add ¾ cup chocolate drops and mix through until evenly dispersed. Pour into prepared loaf pan.
  2. Place 1 Tbsp peanut butter in a mug and warm in the microwave for 20 seconds. Drizzle over banana bread batter and marble through batter using a knife. Bake as usual.
  3. Once cool, drizzle with melted chocolate and warmed peanut butter.

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Raspberry and coconut variation

Additional ingredients

  • 1 ¼ cups frozen raspberries
  • ¼ cup desiccated coconut
  • 2 Tbsp icing sugar
  • ½ – 1 tsp milk
  • Freeze-dried raspberries and shredded coconut, to finish

What to do

  1. Once batter has been mixed, add frozen raspberries and desiccated coconut. Mix until just combined. Pour into loaf pan and bake as usual.
  2. Combine icing sugar and milk in a mug and mix until well combined and runny. Once loaf is cool, drizzle with icing and finish with freeze-dried raspberries and shredded coconut.

giveaway_HTWD

Thanks to the lovely team at Edmonds I have a prize pack filled with $50 of Edmonds products to giveaway to one lucky reader.

To be in to win, simply leave a comment below and tell me what you would bake with Edmonds Banana Cake Mix.

This post was made possible thanks to Edmonds. All words, images and recipes are my own. Entries close 11.59pm Wednesday 18 May. The winner will be chosen at random and notified on Thursday 19 May. Winner must make contact within 3 business days or they’ll forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

Chilli chocolate hi-hat cupcakes

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Chances are you have a pot of mayo perched in your fridge ready for your salads and savoury dishes. But have you ever thought about using it in some sweet baking?

Yip, there’s a secret ingredient inside these delicious chilli chocolate hi-hat cupcakes – they’re packed with mayo!

I know what you’re thinking; why would you use mayo in cupcakes?

Well, ultimately mayo is just eggs and oil – two ingredients that are used in baking all the time. So when you bake with mayo, you’re really just switching out the eggs and oil you’d usually use for this cupboard staple – perfect for when you’re in a pinch! Using mayo also makes the finished cupcakes both light and dense at the same time – it sounds like a strange combination, but it’s absolutely beautiful.

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Feijoa and almond crumble slice

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The air is cooler, the days a little shorter and there are trees absolutely brimming with a gorgeous little green fruit. Yip, it’s officially feijoa season!

After visiting my grandparents last weekend I was lucky enough to come home with a big bag brimming with feijoas – so many that a few days later, even with husband doing his best to eat every last one, there were enough left to do a bit of feijoa baking.

That’s where this beautifully fragrant feijoa and almond slice comes in. Imagine a light shortbread base with just a hint of lemon, topped with freshly sliced feijoas and a scattering of slivered almonds, finished with a crumbling of shortbread. Good, right?

The beauty of this recipe is that it’s an absolute breeze to make – the base and topping are one mixture, and all the feijoa topping needs is a sprinkling of sugar and a dash of lemon juice. Too easy!

Enjoy the finished slice hot or cold, on its own or with a generous swirl of whipped cream on the side. However you serve it, I’m sure the feijoa fans in your life are going to absolutely love it!

Happy baking!

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Feijoa and almond crumble slice
Makes approx. 20 pieces

Ingredients

  • 1 ½ cups flour
  • ½ tsp baking powder
  • ½ cup sugar
  • 1 egg
  • 110g butter, softened
  • 2 tsp lemon juice
  • 12 medium feijoas, peeled and sliced
  • 2 Tbsp sugar
  • Juice of one lemon
  • 2 Tbsp slivered almonds

Method

  1. Grease and line a 20x30cm (or similar) slice tin with baking paper and preheat oven to 185 degrees Celsius.
  2. In a large bowl, combine flour, baking powder, sugar, egg, butter and 2 tsp lemon juice. Mix until well combined and a soft dough forms.
  3. Press 2/3 of the dough into the prepared baking tray. Set aside while you prepare the filling.
  4. In a medium bowl combine sliced feijoas, 2 Tbsp sugar and juice of one lemon. Mix until well combined and allow to sit for five minutes.
  5. Drain excess lemon juice and scoop feijoas onto prepared base. Scatter with small pieces of remaining dough.
  6. Place in oven and bake for 35-40 minutes or until lightly golden. Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.

White chocolate ANZAC cheesecake

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There are a few things we always do on ANZAC Day, year after year – we get up bright and early and head along to the Dawn Service at the Auckland Museum, then go out somewhere nice for breakfast before heading home to do a bit of ANZAC baking.

Whether you’re a baker or a baking-eater, no ANZAC Day is complete without ANZAC biscuits – and what’s not to love about those sweet, chewy, oaty biscuits?

While ANZAC biscuits are delicious as they are, I decided to make something a little more indulgent this year – after all, we’re lucky enough not to be limited by war-time rationing, so why not! So this year we’ll be enjoying something a little different on ANZAC Day – a white chocolate ANZAC cheesecake.

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Spiced apple yoghurt muffins

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While it’s always a bit hard getting used to the end of daylight savings and the arrival of cooler weather, there’s one great thing about autumn – the baking!

Not only is it much more pleasant using the oven when you aren’t already roasting in the summer heat, but there are a whole new range of flavours you can play around with – think baked autumn fruits and warming spices.

Spiced apple is one of my all-time favourite flavours for the cooler months, so I was thrilled to find out Piako’s launched two delicious new flavours to their range – Lime and (my personal favourite) Spiced Apple.

Like all the flavours in Piako’s range, these new gourmet yoghurts are perfect for enjoying as an indulgent treat on their own – but they’re equally delicious in baking! After all, Piako yoghurts are known for being deliciously flavoursome so why wouldn’t you want to bring that beautiful flavour into your baking?

PSST – want to WIN a month’s supply of Piako yoghurt and a beautiful candle inspired by Piako’s Spiced Apple flavour? Then get your entry in at the bottom of this post.

That’s where these gorgeous Spiced Apple yoghurt muffins come in. As well as being loaded with a full cup of Piako’s beautifully creamy Spiced Apple yoghurt, they’re also packed with fresh diced apple and a dash of cinnamon and nutmeg to give them a little extra punch.

Not only does the Spiced Apple yoghurt effortlessly bring a whole heap of flavour into the muffins, but the Piako yoghurt also helps keep the finished muffins incredibly fluffy and moist.

Seriously, these muffins are so good that you’ll want to make the recipe using all the various flavours in Piako’s range – raspberry muffins made with Piako raspberry yoghurt with frozen raspberries are next on my list!

So grab a tub (or two) of Piako yoghurt (RRP $5.99 for 500g) and get baking!

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Spiced apple yoghurt muffins
Makes 12 muffins, recipe adapted from Once Upon a Chef

Ingredients

  •         120g butter, softened
  •         ½ cup white sugar
  •         ¼ cup brown sugar, packed + extra for sprinkling
  •         1 egg
  •         1 cup Piako Spiced Apple yoghurt
  •         2 cups plain flour
  •         1 tsp baking powder
  •         1 tsp baking soda
  •         1 Tbsp cinnamon
  •         ½ tsp nutmeg
  •         2 apples, cored and diced

Method

  1.    Preheat oven to 190 degrees Celsius and grease a 12-hole muffin pan.
  2.    Place butter in a large bowl and beat until creamy. Add sugars and beat until pale and fluffy.
  3.    Add egg and mix until well combined. Add Piako Spiced Apple yoghurt and mix well.
  4.    Add flour, baking powder, baking soda, cinnamon and nutmeg, and beat until just combined.
  5.    Add diced apple and mix until just combined. Mixture will be very thick.
  6.    Spoon mixture evenly into the prepared muffin pan. Sprinkle each muffin with brown sugar.
  7.    Place in oven and bake for 18-20 minutes or until lightly golden and a skewer comes out clean. Allow to cool slightly in the pan before transferring to a wire rack. Best enjoyed warm.

giveaway_HTWD

Thanks to the lovely team at Piako I have a month’s supply of Piako yoghurt and a beautiful candle inspired by their new Spiced Apple flavour to giveaway to one lucky reader.

To be in to win, simply use the gadget below to tell me which new Piako flavour you would most like to try – Spiced Apple or Lime.

a Rafflecopter giveaway

This post was made possible thanks to Piako. All words, images and recipes are my own. Entries close 11.59pm Sunday 24 April. The winner will be chosen at random and notified on Tuesday 26 April. Winner must make contact within 3 business days or they’ll forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.

Tim Tam Easter egg truffles

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Easter is just days away so now’s the time to temporarily forget your healthy-eating plans, sit back and enjoy the spoils of the season – chocolate in all its delicious forms. This means Easter eggs, homemade treats and, of course, the decadent new Tim Tam mocktails range. After all, who doesn’t love relaxing with a Tim Tam in hand?

But let’s be honest, the kids shouldn’t be the only ones enjoying delicious Easter-themed treats this long weekend, right? That’s where these delish Tim Tam Easter egg truffles come in. Decadent? Check. Cute? Check. Delicious? Double-check.

Imagine a creamy Tim Tam truffle bursting with all the flavour of your favourite drinks for a night out with the girls, dipped in creamy milk chocolate and drizzled with just a little white chocolate to, you know, balance out the rest of the chocolate. Sounds good, right?

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Strawberry Champagne Tim Tam slice

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There’s nothing better than a night hanging out with your girlfriends – whether you get glammed up and head out for a cocktail or two or hang out at home with a movie and some treats, you always know that you’re in for a good time.

And thanks to Tim Tam, that good time just got even better. I have three words for to: Tim Tam mocktails. Yip, Tim Tam biscuits that taste (and smell) just like your favourite drinks on a girl’s night in or out.

There are four delish flavours in the range – Virgin Espresso Martini, Virgin Pina Colada, Virgin Strawberry Champagne and in the Tim Tam Chocolicious Bites  range, Velvet Mudslide bites. And after settling down for a night of taste testing with my girlfriends I can definitely say that they’re all freaking amazing.

But with a scent that’s to die for and beautiful pink filling, I simply couldn’t go past the Strawberry Champagne Tim Tam – and that’s when this Strawberry Champagne Tim Tam slice was born.

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