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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Homemade raspberry and vanilla jam

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Fresh berries are one of the best things about summer – there’s nothing quite like them! But if you’re anything like me, sometimes you end up with more than you can get through – and that’s where this almost-too-simple raspberry and vanilla jam recipe comes in.

Thanks to some spectacular trips to Hawkes Bay orchards this summer, I ended up with a full kilo of raspberries in the fridge that I just couldn’t get through. I’m going to be honest, it made me feel a little sick – they were just too soft to eat and there was no way I could bake my way through them all.

The solution? Try my hand at making raspberry jam.

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Lemon and raspberry yoghurt loaf

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Spring has well and truly sprung – the days are warmer, the evenings longer and gardens brighter. With all this freshness popping up around the place, it makes sense to begin baking with lighter, brighter flavours – like the undeniably delicious combo of lemon and raspberry.

That’s where this lemon and raspberry yoghurt loaf comes in. Not only is it deliciously light, moist and flavoursome, but it’s also super easy to whip up – you’ll have the batter ready and in the oven in less than 10 minutes. Seriously, you’re going to want to bookmark this recipe!

As well as being packed with freshly squeezed lemon juice, lemon zest and a smattering of raspberries, this loaf has one other special ingredient that helps make all these beautiful flavours shine – Chelsea Raw Sugar.

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Banana and caramel cake

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One of the undeniable things about baking is that you get out what you put in – the better the ingredients you use, the better the results. While there are a few tips and tricks that can help improve your baking, the difference between a nice cake and a delicious cake all comes down to one thing – the ingredients.

Luckily there are lots of high quality ingredients hitting the shelves that won’t set you back a fortune while still taking your baking to the next level – and that’s where Chelsea Organic Coconut Sugar comes in.

Not only does it make a delicious alternative to sugar in your morning coffee, Chelsea Organic Coconut Sugar is a perfect alternative to cane sugar to use in baking. You can easily switch it into recipes that call for white or brown sugar – without any complicated conversions. Need a cup of sugar? Then use a cup of Chelsea Organic Coconut Sugar instead. Too easy!

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