Three delish coffees to make at home

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Ever feel like you’re perpetually living life on a bit of a budget? Me too! With work to be done on our first home, a kitten in need of pricey knee surgery and a trip to the US and Europe on the distant horizon, Kevin and I are working hard to keep our spending in check.

One of the first things to go when you tighten your budget is eating out – gone are takeaways on Friday nights and leisurely weekend morning brunches! But just because you can’t eat out as often doesn’t mean you can’t enjoy café-style dining at home – you can still have pancakes with berries for breakfast, you just need to grab the ingredients in your weekly shop. Then just invite a couple of friends over and you’re set…

Well, almost. The hardest part about cutting back on eating out is giving up the café coffees – you just can’t make them that good at home, right? Wrong.

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Raspberry & White Chocolate Scones

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One of my favourite things about this time of year is that berries begin making their way into our shopping basket again. The shelves of the supermarket are filled with strawberries, blueberries and (my personal favourite) raspberries, and roadside stalls begin popping up all over the place so you’re never far away from a snack of summer berries – yum!

What’s especially great about berries is they’re delicious in baking (no surprises there, right?) – whether you buy them fresh or frozen, there’s no end of delicious ways you can incorporate them into your baking.

While I have a good number of dessert recipes that are packed with berries, I realised I didn’t have many berry-centric recipes for morning or afternoon tea – so I decided to fix that and come up with something. The result? Quick, easy and delicious sweet scones – yip, sweet scones!

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White chocolate & bailey’s fudge

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Fudge is one of my all time favourite treats. While Russian fudge is undoubtedly my favourite, fudge infused with the creamy taste of Bailey’s comes a close second. Luckily I live with fellow fudge-lovers, so the sweet treat makes a reasonably regular appearance.

Sometimes the simplest recipes are the best and that’s definitely the case with this recipe! Perfect if you’re in a hurry, this white chocolate & Bailey’s fudge can be whipped up and in the fridge in under 15 minutes – pretty good for a fudge if you ask me!

The trick? This fudge isn’t technically fudge at all! You don’t need to dissolve and boil any sugar, don’t need to track its temperature or patiently wait for it to get to the soft ball stage – all you need to do is pop the ingredients in a large pot and stir it until it’s nicely combined.

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Raspberry & white chocolate cupcakes

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Raspberry and white chocolate has got to be one of the best flavour combinations ever – raspberries are officially my favourite berry and white chocolate is, well, chocolate! A match made in heaven.  You’ve probably noticed I have a bit of a thing for it – a quick peruse of the recipe index brings up recipes for crinkle cookies, muffins and shortcake all of the raspberry & white chocolate variety.

But there’s one raspberry and white chocolate creation that’s noticeably missing – cupcakes! Upon realising this I knew I had no choice but to get baking and come up with a delicious, flavoursome cupcake packed with that raspberry and white chocolate combination we know and love.

It wasn’t hard to come up with something pretty delicious. A light vanilla cupcake packed with raspberries and topped with rich white chocolate buttercream. Like most raspberry and white chocolate creations, they’re quick to make but the flavours come through beautifully.

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White chocolate & raspberry crinkle cookies

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Ingredients

  • 55g butter
  • 225g white chocolate, broken
  • ½ cup caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 ½ cups plain flour
  • ½ tsp baking powder
  • ¾ cup freeze dried raspberries
  • Caster sugar, for rolling
  • Icing sugar, sifted, for rolling

Method

  1. Melt chocolate and butter together and mix until well combined. Set aside.
  2. In large bowl, beat eggs and sugar with an electric mixer until pale and fluffy. Add vanilla essence and beat again.
  3. Add melted chocolate mixture to egg mix and stir until well combined.
  4. In a separate bowl, whisk together flour and baking powder. Add to chocolate mixture and stir until just incorporated.
  5. Gently crush freeze dried raspberries. Add to batter and lightly fold until evenly incorporated.
  6. Cover mixture with cling-wrap and refrigerate until firm, approx. 20 minutes.
  7. Preheat oven to 170°C and line two baking trays. Place caster sugar and icing sugar in separate bowls.
  8. Shape dough into 2cm balls. Roughly coat each ball in caster sugar, then roll in icing sugar until completely coated. Place balls on baking tray, leaving a generous gap between them.
  9. Bake for 20 minutes or until edges are slightly firm but centres remain soft. Remove from oven and place on wire rack to cool.

Raspberry & white chocolate shortcake

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Ingredients

  • 200g butter
  • 1 cup caster sugar
  • 1 egg
  • 3 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla essence
  • ½ cup white chocolate drops
  • 2 cups frozen raspberries

Method

  1. Preheat the oven to 180 degrees Celsius. Line a square cake pan with baking paper
  2. Cream butter and sugar. Add egg and vanilla. Beat well.
  3. Fold in flour and baking powder until well combined.
  4. Press 2/3 of shortbread mixture into the base of the tin. Spoon raspberries and chocolate over the base. Sprinkle remaining shortbread mixture on top, pressing gently.
  5. Bake for 35 – 40 minutes until lightly golden. Serve cooled.