tag:blogger.com,1999:blog-49551535968285621712024-03-18T16:04:24.563+13:00 PicNicAnonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.comBlogger303125tag:blogger.com,1999:blog-4955153596828562171.post-12348627617585685122017-12-04T14:51:00.002+13:002017-12-04T14:56:06.001+13:00Maltesers Slice<div style="text-align: center;">
No bake slices are always my go-to when I want to make something sweet, but I'm not really feeling the effort of baking. And who doesn't love a new way to eat maltesers??</div>
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<a href="https://1.bp.blogspot.com/-0SUoVveZooY/WiSnXSNs7oI/AAAAAAAAFqc/3d6kq2qc2hYZhzQ7Eh0cjNyYZVS0CjalwCLcBGAs/s1600/Malteasers%2Bslice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-0SUoVveZooY/WiSnXSNs7oI/AAAAAAAAFqc/3d6kq2qc2hYZhzQ7Eh0cjNyYZVS0CjalwCLcBGAs/s640/Malteasers%2Bslice.JPG" width="640" /></a></div>
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This slice is a Malteser lovers dream... </div>
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<a href="https://2.bp.blogspot.com/-po2bERunhjA/WiSnDcCT00I/AAAAAAAAFqY/ulzdLb_vQ2Y1XK4bTmFMfMjdCfVI4FLSACLcBGAs/s1600/Malteasers%2Bslice%2Bstack%2Bsquare.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1598" data-original-width="1600" height="398" src="https://2.bp.blogspot.com/-po2bERunhjA/WiSnDcCT00I/AAAAAAAAFqY/ulzdLb_vQ2Y1XK4bTmFMfMjdCfVI4FLSACLcBGAs/s400/Malteasers%2Bslice%2Bstack%2Bsquare.JPG" width="400" /></a></div>
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<span style="text-align: start;">... It's incredibly quick and easy to make, and is reasonably fast setting as well. It makes a great lunchbox or after school snack, and is a great recipe for the kids to try and make by themselves - with adult supervision with the hot stove-top of course!</span></div>
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<a href="https://1.bp.blogspot.com/-tpJtg4gVWGA/WiSmp9ACY1I/AAAAAAAAFqQ/4mMb9RPgVzwkm2a0UxpZact4HvqvmtUxQCLcBGAs/s1600/Malteasers%2Bslice%2Blow%2Bsquare.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="400" src="https://1.bp.blogspot.com/-tpJtg4gVWGA/WiSmp9ACY1I/AAAAAAAAFqQ/4mMb9RPgVzwkm2a0UxpZact4HvqvmtUxQCLcBGAs/s400/Malteasers%2Bslice%2Blow%2Bsquare.JPG" width="398" /></a></div>
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<span style="text-align: start;">I'm still trying to catch up on posting all the recipes I made and photographed before our baby was born (whose NINE MONTHS OLD now..). Call me useless, but this recipe was made in November 2016... posting it just over a year later! I'll get all caught up eventually.</span></div>
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<a href="https://3.bp.blogspot.com/-XRcmNR7DaRM/WiSm1ed84iI/AAAAAAAAFqU/8uYCsxBCV-MUrveSvFYZZKRL3YICjc1rQCLcBGAs/s1600/malteasers%2Bslice%2Bstack%2Blow%2Bclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-XRcmNR7DaRM/WiSm1ed84iI/AAAAAAAAFqU/8uYCsxBCV-MUrveSvFYZZKRL3YICjc1rQCLcBGAs/s400/malteasers%2Bslice%2Bstack%2Blow%2Bclose.JPG" width="400" /></a></div>
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Maltesers Slice</h3>
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Makes about 24 pieces<br />
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125 g butter<br />
1/2 tin (200 g) condensed milk<br />
1/2 Cup brown sugar<br />
250 g plain biscuits<br />
2 Tbsp cocoa powder<br />
1 Cup maltesers<br />
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<u>Icing</u><br />
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70 g butter<br />
70 g dark chocolate<br />
1 Cup icing sugar<br />
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1. Line the base and grease the sides of a spring-form slice tin.<br />
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2. Heat the butter, condensed milk, and sugar together in a large saucepan until well combined. Remove from the heat and sift in the cocoa powder, stir to combine,<br />
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3. Process the biscuits to a fine crumb in a food processor, add to the saucepan along with the maltesers. Stir everything to combine well.<br />
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4. Pour into the prepared tin and refrigerate while you prepare the icing.<br />
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5. To prepare the icing, melt the chocolate together with the butter, pour slowly into sifted icing sugar in a large bowl, and mix to combine. Spread over the slice.<br />
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6. Return to the refrigerator until set, give it a few hours. Once set, cut into bars or squares and store into an airtight container.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com0tag:blogger.com,1999:blog-4955153596828562171.post-81953994074748904082017-12-01T10:11:00.000+13:002017-12-04T09:19:14.788+13:00Lemon and Blueberry Bars<div class="separator" style="clear: both; text-align: center;">
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These simple cookie bars have a lovely oat cookie base, layered with lemon, blueberries, and almonds. They're quick and easy to make and taste great!</div>
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<a href="https://1.bp.blogspot.com/-YHfcazBMJYo/Whsz8nIq5hI/AAAAAAAAFp4/DzIJIG8_8HcHytzZZvxbzQH39pIDK691wCLcBGAs/s1600/IMG_9996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-YHfcazBMJYo/Whsz8nIq5hI/AAAAAAAAFp4/DzIJIG8_8HcHytzZZvxbzQH39pIDK691wCLcBGAs/s640/IMG_9996.JPG" width="640" /></a></div>
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I made these bars as part of the annual Freaky Friday Virtual Holiday Cookie Exchange, a fun event where <span style="font-family: inherit;">w<span style="background-color: white; color: #333333;">e are each randomly and secretly assigned to another blog where we pick out a cookie, brownie, truffle, fudge, or something you'd see on a Christmas baking platter. We get baking, then each post of chosen recipe at the same time. It's a great way to discover new blogs and treats!</span></span></div>
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I was assigned to <a href="https://www.adishofdailylife.com/">A Dish of Daily Life</a>, <span style="font-family: inherit;">o<span style="background-color: white;">ur host on this blog is the lovely Michelle of Connecticut, a truly talented cook, a mom to three teens, and author of anything lifestyle related; food, </span><span style="background-color: white;"><span style="line-height: 29.25px;">helpful how-to’s, her </span><span style="line-height: 29.25px;">family's</span><span style="line-height: 29.25px;"> best travel adventures and tips, and a little bit of their daily life too.</span></span></span></div>
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Michelle has lots of yummy sweet treats over her way, as well as <a href="https://www.adishofdailylife.com/2015/03/lemon-blueberry-bars/">these lovely bars</a> my eyes were also caught by <a href="https://www.adishofdailylife.com/2016/12/white-chocolate-cranberry-pecan-fudge/">white chocolate pecan cranberry fudge</a>, <a href="https://www.adishofdailylife.com/2016/11/mocha-mint-chocolate-truffles/">mocha mint chocolate truffles</a>, and <a href="https://www.adishofdailylife.com/2016/02/peanut-butter-tarts/">peanut butter tarts</a>. </div>
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These bars are not only an ideal dessert, but are perfect for a morning
or afternoon tea, and also work great as a lunchbox snack!</div>
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My brother gave me a bagful of lemons off his tree, so I used lemon juice in the dough as well as lemon zest to up the lemony zing of these bars :) </div>
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Lemon and Blueberry Bars</h3>
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Makes 16 bars</div>
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225 g (2 sticks) butter, softened</div>
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2 cups brown sugar</div>
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2 tsp baking powder</div>
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1 egg</div>
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1 tsp vanilla extract</div>
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2 cups plain flour</div>
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2 cups rolled oats</div>
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1/3 cup slices almonds</div>
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zest and juice of 2 lemons</div>
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2 cups frozen blueberries </div>
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1. Preheat oven to 180 degrees C (350F) and line a glass baking dish with tinfoil. Grease the foil with butter.</div>
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2. Using either a stand or handheld mixer, beat the butter until smooth. Add the brown sugar and baking powder and continue to beat until well combined. Add the vanilla, lemon juice, and egg and combine well.</div>
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3. Slowly add the flour while continuing to beat. Fold in the rolled oats.</div>
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4. Press 3/4 of the dough into the base of the baking dish, reserving some mixture for the top.</div>
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5. Spread the lemon zest, almonds, and blueberries over the dough and top with chunks of the remaining dough. </div>
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6. Place in the centre of the oven and bake for approximately 35-40 minutes, until the top is golden and a skewer inserted into the centre of the dish comes out clean.</div>
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7. Allow to cool in the dish before cutting into bars or squares. </div>
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Be sure to check out all the Cookie Exchange recipes here:</div>
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Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com13tag:blogger.com,1999:blog-4955153596828562171.post-70988526843743304592017-10-18T10:54:00.000+13:002017-10-18T10:54:02.310+13:00Double Chocolate and Salted Caramel Muffins<div style="text-align: center;">
What could be better when you're after a mid morning or afternoon snack than a homemade muffin, especially a chocolate and salted caramel muffin!</div>
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My two absolute most favorite sweet flavours are chocolate (obviously...) and salted caramel so putting the two together is my kind of heaven!</div>
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<a href="https://2.bp.blogspot.com/-M8DkJLowqmY/WdrGJxBOXuI/AAAAAAAAFnw/9VpCyU_dcEwvTn4HipjM5SGB1ocv5XSxgCLcBGAs/s1600/double%2Bchoc%2Bsalted%2Bcaramel%2Bmuffins%2Babove.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://2.bp.blogspot.com/-M8DkJLowqmY/WdrGJxBOXuI/AAAAAAAAFnw/9VpCyU_dcEwvTn4HipjM5SGB1ocv5XSxgCLcBGAs/s400/double%2Bchoc%2Bsalted%2Bcaramel%2Bmuffins%2Babove.JPG" width="400" /></a></div>
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These muffins are lovely and moist, using oil (instead of butter) and buttermilk. If you don't have any buttermilk, simply add about a tablespoon of lemon juice to 1 cup of milk, whisk, and stand for about 10 minutes to create your own buttermilk. Simple.</div>
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<a href="https://1.bp.blogspot.com/-OWLVfHWo_8A/WdrGMJzdSrI/AAAAAAAAFn0/-FtOTQceDps76LgZhr3ZrQXobZO6YmvYgCLcBGAs/s1600/Double%2Bchoc%2Bsalted%2Bcaramel%2Bmuffins%2Blow%2Bclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://1.bp.blogspot.com/-OWLVfHWo_8A/WdrGMJzdSrI/AAAAAAAAFn0/-FtOTQceDps76LgZhr3ZrQXobZO6YmvYgCLcBGAs/s400/Double%2Bchoc%2Bsalted%2Bcaramel%2Bmuffins%2Blow%2Bclose.JPG" width="400" /></a></div>
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Salted caramel is really easy to make at home. I use this recipe <a href="https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/">here</a>. It also stores really well in the refrigerator so it's definitely worth making your own and then putting it to good use! We love drizzling over pancakes with sliced banana - YUM! I've also got some other recipes using salted caramel <a href="http://picnicnz.blogspot.co.nz/search/label/Salted%20Caramel">here</a>.</div>
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<a href="https://2.bp.blogspot.com/-tCnlX86YGio/WdrGXfxJhfI/AAAAAAAAFn4/voZE5tIhByQSytN8SzAFyThh0OFadcX-ACLcBGAs/s1600/Double%2Bchoc%2Bsalted%2Bcaramel%2Bmuffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1199" data-original-width="1600" height="298" src="https://2.bp.blogspot.com/-tCnlX86YGio/WdrGXfxJhfI/AAAAAAAAFn4/voZE5tIhByQSytN8SzAFyThh0OFadcX-ACLcBGAs/s400/Double%2Bchoc%2Bsalted%2Bcaramel%2Bmuffins.JPG" width="400" /></a></div>
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Double Chocolate and Salted Caramel Muffins</h3>
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Makes 12</div>
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1 1/2 Cups self raising flour</div>
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1/2 Cup cocoa powder</div>
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3/4 Cup caster sugar</div>
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1 Cup buttermilk</div>
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2 eggs</div>
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1 tsp vanilla extract</div>
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1/3 Cup canola oil</div>
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1 Cup chocolate chips</div>
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12 tsp salted caramel</div>
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1. Preheat the oven to 180C and grease/line a standard 12-hole muffin tin.</div>
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2. Sift the flour and cocoa into a large bowl. Add the sugar and stir to combine.</div>
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3. In another bowl, mix the buttermilk, eggs, vanilla, and oil. Pour into the dry ingredients, add the chocolate chips, and mix gently until just combined.</div>
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4. Spoon half the mixture into the muffin tin, drop a tsp of salted caramel into each hole, and cover with the remaining mixture.</div>
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5. bake for 25-30 minutes, until the muffins spring back when gently pressed. Cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. Store any uneaten muffins in an air tight container. Muffins can also be frozen.</div>
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<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com0tag:blogger.com,1999:blog-4955153596828562171.post-43477061687943791832017-10-15T16:31:00.000+13:002017-10-15T16:31:42.006+13:00Coconut Milk Chocolate Cheesecake<div class="separator" style="clear: both; text-align: center;">
As well as being a major chocoholic, I'm also a lover of coconut so luckily for me chocolate and coconut are great together!</div>
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Coconut cream does something pretty cool when chilled for a while, the solids and liquid separate and the solid part can be scooped out and whipped into a lovely coconut whipped cream. Perfect for adding into a cheesecake!</div>
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<a href="https://2.bp.blogspot.com/-mZ5LpBJ6gIs/WeK73Eq7jeI/AAAAAAAAFpY/ehB9mLS_bLIgkhRP_7oCT2ToIVsQF4UWQCLcBGAs/s1600/Coconut%2Bchoc%2Bcheesecake%2Bwhole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://2.bp.blogspot.com/-mZ5LpBJ6gIs/WeK73Eq7jeI/AAAAAAAAFpY/ehB9mLS_bLIgkhRP_7oCT2ToIVsQF4UWQCLcBGAs/s400/Coconut%2Bchoc%2Bcheesecake%2Bwhole.JPG" width="400" /></a></div>
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Like all my favourite cheesecakes, this one is a super simple no bake recipe so it's really quick to throw together and really quick to set, no gelatin required!</div>
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<a href="https://3.bp.blogspot.com/-nkCxbm8g2YU/WeK7uuV3w0I/AAAAAAAAFpQ/6N2lUKFx0vkbX-2-xGvW-xAi8TIinfKOgCLcBGAs/s1600/Coconut%2Bchoc%2Bcheesecake%2Babove%2Bclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-nkCxbm8g2YU/WeK7uuV3w0I/AAAAAAAAFpQ/6N2lUKFx0vkbX-2-xGvW-xAi8TIinfKOgCLcBGAs/s400/Coconut%2Bchoc%2Bcheesecake%2Babove%2Bclose.JPG" width="400" /></a></div>
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In order to make a whipped coconut cream it's really important to use full fat coconut cream, no light coconut cream, and no coconut milk. And if you're worried about the texture of the cheesecake after using coconut cream then don't be, it's exactly as deliciously cloud like as any no bake cheesecake.</div>
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<a href="https://3.bp.blogspot.com/-VRP7BSKrnjg/WeK7rBuvuMI/AAAAAAAAFpI/F5n7d8-6Z20G_jf1GzA_lLwhOkRBAEZ0ACLcBGAs/s1600/Coconut%2Bchoc%2Bcheesecake%2Bslice%2Bclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-VRP7BSKrnjg/WeK7rBuvuMI/AAAAAAAAFpI/F5n7d8-6Z20G_jf1GzA_lLwhOkRBAEZ0ACLcBGAs/s400/Coconut%2Bchoc%2Bcheesecake%2Bslice%2Bclose.JPG" width="400" /></a></div>
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This cheesecake will keep in the refrigerator for about 4 days. So really, there's no need to wait for a special occasion or guests coming for dinner to make this one!</div>
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<a href="https://4.bp.blogspot.com/-OKh6a2QyMPE/WeK7uMp_sxI/AAAAAAAAFpM/wcn0nM-i1DEenZcmZeqOVfLtLhJksh3iACLcBGAs/s1600/Coconut%2Bchoc%2Bcheesecake%2Babove.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1314" data-original-width="1600" height="327" src="https://4.bp.blogspot.com/-OKh6a2QyMPE/WeK7uMp_sxI/AAAAAAAAFpM/wcn0nM-i1DEenZcmZeqOVfLtLhJksh3iACLcBGAs/s400/Coconut%2Bchoc%2Bcheesecake%2Babove.JPG" width="400" /></a></div>
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<h3 style="text-align: left;">
Coconut Milk Chocolate Cheesecake</h3>
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Serves 8-10</div>
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250 g plain cookies</div>
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1/3 Cup desiccated coconut</div>
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100 g butter, melted</div>
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500 g cream cheese, softened</div>
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1/3 Cup sugar</div>
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150 g milk chocolate</div>
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2 tins coconut cream, chilled overnight</div>
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1. Line the base of a spring-form cake tin with baking paper and grease the sides with butter.</div>
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2. In a food processor, blitz the cookies to a crumb and then add the desiccated coconut and melted butter and process until combined. Press into the base of the prepared tin and chill in the refrigerator while preparing the filling.</div>
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3. In a large bowl beat the cream cheese together with the sugar until there are no lumps. Melt the chocolate over a double boiler or in the microwave and add to the cream cheese. Beat until well combined. </div>
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4. Scoop the solid portion of the chilled coconut cream into a separate bowl, the liquid portion can be discarded. Beat for a few minutes until it resembles whipped cream. Gently fold this into the cream cheese mixture.</div>
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5. Spread the filling over the chilled base and return to the refrigerator for at least 2 hours to set. </div>
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<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com0tag:blogger.com,1999:blog-4955153596828562171.post-91377209134855006512017-10-13T15:43:00.001+13:002017-10-13T15:43:52.109+13:00Almond Cookies<div class="" style="clear: both; text-align: center;">
I love the flavour of almond in baking, and almond is definitely the star of the show in these delightfully delicious cookies.</div>
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<a href="https://2.bp.blogspot.com/-dxnw0MOwsJo/WeAmBsHaGpI/AAAAAAAAFo0/YPS1TXdEb1A1VJpNgQ8xgXwZxHayw-8WQCLcBGAs/s1600/Almond%2Bcookies%2Bstack%2Bsquare.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1594" height="640" src="https://2.bp.blogspot.com/-dxnw0MOwsJo/WeAmBsHaGpI/AAAAAAAAFo0/YPS1TXdEb1A1VJpNgQ8xgXwZxHayw-8WQCLcBGAs/s640/Almond%2Bcookies%2Bstack%2Bsquare.JPG" width="636" /></a></div>
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The vast majority of cookies I make have chocolate of some description included in some shape or form so I was delighted with these super delicious chocolate-free cookies!</div>
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<a href="https://1.bp.blogspot.com/-7LN92HN4Lis/WeAmAYC1Y5I/AAAAAAAAFow/GwhmYzQn24kPMGafZzq1Y5BZNZLldOlVwCLcBGAs/s1600/Almond%2Bcookies%2Blow%2Bclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://1.bp.blogspot.com/-7LN92HN4Lis/WeAmAYC1Y5I/AAAAAAAAFow/GwhmYzQn24kPMGafZzq1Y5BZNZLldOlVwCLcBGAs/s400/Almond%2Bcookies%2Blow%2Bclose.JPG" width="400" /></a></div>
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I had a jar of almond butter very generously sent to me by <a href="https://www.picspeanutbutter.com/nz/">Pic's Peanut Butter</a>, an amazingly delicious New Zealand company. I'd never used almond butter before this, but I love making peanut butter cookies with their peanut butter, and I love eating almond cookies so I thought I'd give cookies a shot, and boy was I happy with the outcome!</div>
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<a href="https://3.bp.blogspot.com/-ZiO4pJPKZZ4/WeAmDwt32-I/AAAAAAAAFo4/nubfbatTsx0MXvK-xrnQ3obaSJtFJ8D6gCLcBGAs/s1600/Almond%2Bcookies%2Babove%2Bvery%2Bclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-ZiO4pJPKZZ4/WeAmDwt32-I/AAAAAAAAFo4/nubfbatTsx0MXvK-xrnQ3obaSJtFJ8D6gCLcBGAs/s400/Almond%2Bcookies%2Babove%2Bvery%2Bclose.JPG" width="400" /></a></div>
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These cookies have a lovely soft texture thanks to the almond butter and the almond meal, but they hold their shape really well. The almond flavour is just right too, not too overwhelming and not so little almond you don't know what you're eating!</div>
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<a href="https://3.bp.blogspot.com/-xTwxS_Cn5UI/WeAlbDSzpRI/AAAAAAAAFoo/6iiTFZ3UN8ckI-GO9r5krYTzap7H23h4ACLcBGAs/s1600/Almond%2Bcookies%2Babove%2Bsquare.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1597" height="400" src="https://3.bp.blogspot.com/-xTwxS_Cn5UI/WeAlbDSzpRI/AAAAAAAAFoo/6iiTFZ3UN8ckI-GO9r5krYTzap7H23h4ACLcBGAs/s400/Almond%2Bcookies%2Babove%2Bsquare.JPG" width="398" /></a></div>
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These cookies can easily be adapted to a gluten free diet but cutting the flour and replacing with more almond meal.</div>
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Almond Butter Cookies</h3>
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Makes about 24</div>
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1/2 Cup almond butter</div>
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1/2 Cup butter (60 g), softened </div>
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1/2 Cup caster sugar</div>
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1 egg</div>
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1/2 plain flour</div>
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1/2 Cup almond meal</div>
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1/2 tsp baking powder</div>
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1/4 Cup sliced almonds </div>
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1. Preheat oven to 180C and line a baking tray with grease-proof paper.</div>
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2. Cream the almond butter, butter, and sugar together in a large bowl until light and fluffy. Beat in the egg.</div>
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3. Sift in the flour and baking powder and add the almond meal and mix until the mixture forms a smooth dough.</div>
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4. Roll the dough into tablespoon sized balls and place on the prepared tray, with each cookie a few cm apart.</div>
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5. Gently press a couple of almond slices onto the top of each cookie and bake for approximately 10 minutes, until golden. Remove from the oven and cool the cookies on a wire rack.</div>
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<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com0tag:blogger.com,1999:blog-4955153596828562171.post-53485379549904510672017-10-09T16:30:00.001+13:002017-10-09T16:30:55.098+13:00Russian Fudge<div style="text-align: center;">
There's so many different types of fudge out there, and this one is about as Kiwi as it gets!</div>
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<a href="https://3.bp.blogspot.com/-5ttjGTc1bV8/WdrqJJ3PwuI/AAAAAAAAFoI/44Mj9uP2sf8ykwg-FX_o802WzpgsM-DuwCLcBGAs/s1600/Russian%2Bfudge%2Bsquare.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://3.bp.blogspot.com/-5ttjGTc1bV8/WdrqJJ3PwuI/AAAAAAAAFoI/44Mj9uP2sf8ykwg-FX_o802WzpgsM-DuwCLcBGAs/s640/Russian%2Bfudge%2Bsquare.JPG" width="638" /></a></div>
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There's absolutely nothing Russian about this recipe. Russians have probably never even heard of this. I've no idea where the name comes from or how it came to be called Russian fudge, all I know is this is an absolute Kiwi Classic!</div>
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<a href="https://1.bp.blogspot.com/-bJQXRuWXGfE/Wdrq0agleUI/AAAAAAAAFoQ/izmAQV_iBcIZGJ2CNnuBMO8MEzdHDo1_ACLcBGAs/s1600/Russian%2Bfudge%2Babove%2Bclose.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://1.bp.blogspot.com/-bJQXRuWXGfE/Wdrq0agleUI/AAAAAAAAFoQ/izmAQV_iBcIZGJ2CNnuBMO8MEzdHDo1_ACLcBGAs/s400/Russian%2Bfudge%2Babove%2Bclose.JPG" width="400" /></a></div>
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This fudge is so many Kiwis favourite fudge, sweet lovers looooove this. It's a classic homemade food gift, especially at Christmas (when I always seem to make this!). The recipe is basically sugar with added sugar, with a bit more sugar added. So its sweet.</div>
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<a href="https://4.bp.blogspot.com/-QKnkVB_HnP8/Wdrq9SgStcI/AAAAAAAAFoU/4VCmz-Fk7CsFwHiNmy8NljvZyr2MqS1-ACLcBGAs/s1600/Russian%2Bfugde%2Bstack%2Bsquare.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1598" data-original-width="1600" height="398" src="https://4.bp.blogspot.com/-QKnkVB_HnP8/Wdrq9SgStcI/AAAAAAAAFoU/4VCmz-Fk7CsFwHiNmy8NljvZyr2MqS1-ACLcBGAs/s400/Russian%2Bfugde%2Bstack%2Bsquare.JPG" width="400" /></a></div>
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This fudge has the most gorgeous texture, it's super creamy and absolutely melts in your mouth. It has a gentle caramel flavour and I dare you to stop eating after one piece!</div>
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<a href="https://3.bp.blogspot.com/-of11JI6AoAM/WdrrALKXDxI/AAAAAAAAFoY/Ddi7qyoBa3khSgx2NqnBqBfpi-NOMGblQCLcBGAs/s1600/Russian%2BFudge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-of11JI6AoAM/WdrrALKXDxI/AAAAAAAAFoY/Ddi7qyoBa3khSgx2NqnBqBfpi-NOMGblQCLcBGAs/s400/Russian%2BFudge.JPG" width="400" /></a></div>
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Most recipes for Russian fudge will use a regular white sugar. I recommend a superfine sugar, especially if you're new to making fudge, as it's more forgiving if it's not properly dissolved. I'm not going to pretend that this fudge is as straightforward to make as most others. It takes time and patience. When the instructions say heat for 15 minutes, then bubble for 10 minutes, it NEEDS that time. If you try and shorten this down you won't get a very deep caramel and the fudge may not set.</div>
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Russian Fudge</h3>
Makes about 30 small squares<br />
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3 1/2 Cups caster (superfine) sugar<br />
125 g Butter<br />
3 Tbsp Golden Syrup<br />
1/2 Cup skim milk<br />
1/4 tsp salt<br />
200 g sweetened condensed milk (half a tin)<br />
2 tsp vanilla essence<br />
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1. Add everything except the vanilla essence to a large sauce-pan over a medium heat. Heat for about 15 minutes, until the sugar dissolves. Make sure you're constantly keeping watch so the sugar doesn't burn. Once the mixture starts to bubble, keep it gently bubbling for about 10 minutes. It will start looking quite glossy and blobby.<br />
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2. Remove from the heat, add vanilla, and mix with an electric hand-mixer for about 5 minutes.<br />
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3. Pour into a baking paper lined slice pan and refrigerate until set.<br />
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4. Cut into pieces and store in an airtight container in the fridge. It will keep for quite some time. <br />
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*Adapted from <a href="http://edmondscooking.co.nz/recipes/fudge/russian-fudge/">Edmonds Russian Fudge</a>Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com7tag:blogger.com,1999:blog-4955153596828562171.post-66099096713414138982017-10-08T13:40:00.001+13:002017-10-08T13:40:42.193+13:00Raspberry and Caramel Brownies<div style="text-align: center;">
Brownies seem to have an endless amount of gorgeous flavors, here I've combined a delightfully gooey dark chocolate brownie with raspberries and caramel.</div>
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I really love making brownies, not only are they one of the most delicious baked chocolaty treats, but they are also so incredibly quick and easy to make. Only one bowl and less than ten minutes of prep. Baking couldn't be any simpler!<br />
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A few weeks ago my hubby suggested that he'd like some chocolate brownies with raspberries inside. I took the suggestion on board but when it came to baking them for him I decided that I really felt like a brownie with some lovely chunks of caramel filled chocolate inside so I combined the two together, with a perfectly delicious result!</div>
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When making brownies, I always recommend using a good quality dark chocolate in the batter, I never use a specific baking chocolate, just a block I enjoy eating! </div>
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I used frozen raspberries in my brownies, they are so much cheaper than fresh and easy to grab straight out of the freezer. Just throw them in still frozen.</div>
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Raspberry and Caramel Brownies</h3>
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Makes about 12 large brownies</div>
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200 g butter</div>
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200 g dark chocolate (I use 70% cocoa solids)</div>
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1 Cup white sugar</div>
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1 Cup brown sugar</div>
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4 large eggs</div>
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1/2 Cup plain flour</div>
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2 tbsp cocoa powder</div>
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1/2 Cup raspberries</div>
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1/2 Cup caramello chocolate, broken into squares</div>
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1. Preheat oven to 180C and line the base and sides of a spring form brownie pan.</div>
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2. In a large microwave safe bowl melt the butter and chocolate together and mix with a spatula until smooth.</div>
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3. Whisk in the sugar and the eggs, then sift in the flour and cocoa powder. Stir in the raspberries and caramel chocolate and mix to combine.</div>
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4. Pour into the prepared tin and bake for approximately 30 minutes, until the brownie is crisp on the outside and has lost most of it's juggle but is still gooey in the centre.</div>
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5. Leave in the tin to cool before removing and cutting into squares. Dust with icing sugar and serve with whipped cream or ice cream.</div>
<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com0tag:blogger.com,1999:blog-4955153596828562171.post-16378012302223470792017-10-06T12:40:00.000+13:002017-10-07T15:36:32.185+13:00Dark Chocolate Pecan Tart<div style="text-align: center;">
This simple, elegant dessert is every chocolate lovers dream. The easy to make pastry uses pecans, giving this chocolate tart something deliciously different.</div>
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<a href="https://1.bp.blogspot.com/-QAR_abJOfb4/WdBV07DUOMI/AAAAAAAAFl4/WrgUEvGsACUN9aNPQqX7alba4m7pden6ACLcBGAs/s1600/IMG_9872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-QAR_abJOfb4/WdBV07DUOMI/AAAAAAAAFl4/WrgUEvGsACUN9aNPQqX7alba4m7pden6ACLcBGAs/s640/IMG_9872.JPG" width="640" /></a></div>
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Another season has come and gone and time has already rolled around to the next installment of the Freaky Friday recipe blog swap. I'm delighted to be part of this wonderful group of food bloggers again, but feeling a bit useless that I've had no blog posts since the last edition! Full time mommy-hood to a crazy wee 7 month old is hard work, especially now that's he's crawling and getting into all sorts of mischief! </div>
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Anyway, back to the topic at hand; what's Freaky Friday??<span style="font-family: inherit;"> A<span style="background-color: white;"> group of bloggers get randomly assigned to cook/bake a recipe off another blog, write a blog post showing your chosen recipe and posting on the specified day. It's a lot of fun and a great way to try something a little different and learn about how others (and for me, others on the far side of the world!) like to cook.</span></span></div>
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<a href="https://4.bp.blogspot.com/-BKEJt56bGO4/WdBWAnkUyzI/AAAAAAAAFmE/8eFcXKYIWcQ0kNh-ppig0SvKXJKMcLVPgCLcBGAs/s1600/IMG_9881.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://4.bp.blogspot.com/-BKEJt56bGO4/WdBWAnkUyzI/AAAAAAAAFmE/8eFcXKYIWcQ0kNh-ppig0SvKXJKMcLVPgCLcBGAs/s400/IMG_9881.JPG" width="400" /></a>I had the honor of being assigned to an absolutely beautiful blog, <a href="https://hostessatheart.com/">Hostess at Heart</a>. This blog is filled with the most gorgeous recipes and photos you'll find, making your mouth water looking at everything. This obviously made my job of picking just one recipe super hard but I got there in the end! Hostess at Heart is run (mostly) by Julie, with her hubby John on the grill. They call Nebraska home, and use beautiful in season ingredients in their recipes. They love to entertain, and I'd certainly love to be a guest at their table.</div>
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As usual, I had a hard time picking just one recipe to try and share for you all here. I was thinking that perhaps I wouldn't do a sweet this time and my eyes were very much caught by these beautiful <a href="https://hostessatheart.com/zesty-garlic-summer-sausage-egg-rolls/">Zesty Garlic Summer Sausage Egg Rolls</a>, but being all the way in New Zealand I have no access to the main deliciously garlic sausage main ingredient, darn. Back to my search. Next I thought I'd bake something that my wee man could share too as he's just started solids a month or so ago and we've gone down the baby-led weaning route so I found two perfect recipes; <a href="https://hostessatheart.com/banana-bread-recipe/">Better For You Banana Bread</a> and <a href="https://hostessatheart.com/peach-streusel-bread/">Quick Peach Streusel Bread</a>. But then I saw <a href="https://hostessatheart.com/peanut-butter-coffee-cake/">Peanut Butter Coffee Cake</a> and <a href="https://hostessatheart.com/dark-chocolate-pecan-tart/">Dark Chocolate Pecan Tart</a>, sorry bub but mumma HAD to make the tart!</div>
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There is only one word needed to describe this tart, gorgeous. It's incredibly easy to make, even while running after Mr. Crawler, and can be made over a couple of days. I made the base one evening and the filling the next morning. The crust is beautiful and light and has a really delightful pecan flavor. The filling is absolutely fool-proof easy to make and is to die for! As Julie states on her original post, this is a great recipe to make for guests. I agree but we ate the whole lot ourselves!</div>
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<a href="https://1.bp.blogspot.com/-6Th8PpoJMiE/WdBWCO_4DiI/AAAAAAAAFmI/A9zC9PfUVb8G8OaaM58Pbx82OeDlxBOHwCLcBGAs/s1600/IMG_9882.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="212" src="https://1.bp.blogspot.com/-6Th8PpoJMiE/WdBWCO_4DiI/AAAAAAAAFmI/A9zC9PfUVb8G8OaaM58Pbx82OeDlxBOHwCLcBGAs/s320/IMG_9882.JPG" width="320" /></a>It won't escape the eagle-eyed among you to spot a hasty "decoration" job on this one. By decoration I mean disguise. Turns out I had a wee bit of a whole in my pastry that I didn't spot and patch before baking, so after I'd ever so carefully poured in my filling and gently placed by tart in the fridge to set the liquid deliciousness oozed out the side.... oops. I tried to put some back in after I'd noticed my mistake but of course it didn't settle back into the tart, leading to something still delicious if a bit ugly. Ha!</div>
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<h3>
Dark Chocolate Pecan Tart</h3>
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Serves 8<br />
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<u>Tart Shell</u><br />
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1/3 Cup coarsely ground pecans<br />
3/4 Cup plain flour<br />
1/4 tsp salt<br />
1 Tbsp white sugar<br />
85 g cold unsalted butter, cut into small pieces<br />
1-2 Tbsp cold water<br />
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<u>Chocolate Ganache</u><br />
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230 g Dark chocolate, in pieces<br />
1 Tbsp butter, at room temperature<br />
1 Cup cream<br />
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<i>To make the tart shell:</i><br />
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1. In a food processor, combine the coarsely ground pecans, flour, salt, and sugar and briefly pulse until it's all combined.<br />
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2. Add the butter and pulse until the mixture resembles breadcrumbs. Add the water 1 tbsp at a time, pulsing until the mixture forms a ball.<br />
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3. Remove the dough and form into a disc. Cover with clingfilm and place in the refrigerator for at least an hour.<br />
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4. Preheat t<span style="font-family: inherit;">he o<span style="font-family: inherit;">ven to 180<span style="background-color: white;">°C (</span></span><span style="background-color: white;">350</span><span style="background-color: white;"> </span><span style="background-color: white;">°F) just before removing the dough from the fridge.</span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;">5. Lightly dust a clean surface with flour, break the dough into four approximately equal </span>pieces<span style="font-family: inherit;">. Press two pieces together with the heel of your hand until just workable. Repeat with the </span>third<span style="font-family: inherit;"> and forth pieces. This will make the dough easier to work with and help to prevent cracking. </span></span><br />
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<span style="background-color: white;">6. Roll the dough into a 1/4" thick circle and place into a 9" tart pan with a removable base. Press the dough into the pan and chill for 10 minutes. </span><br />
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<span style="background-color: white;">7. Pierce the shell several times with a fork and bake for about 25-30 minutes, until cooked and golden all over. Allow to cool completely in the pan before turning out gently and making the ganache. </span><br />
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<span style="background-color: white;"><i>To make the ganache filling:</i></span><br />
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<span style="background-color: white;">1. Place the chopped chocolate into a medium-sized bowl.</span><br />
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<span style="background-color: white;">2. In a separate, microwave safe bowl, heat the cream until it just starts to boil. Pour this over the chocolate and stir until smooth. Add the butter and stir until well combined.</span><br />
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<span style="background-color: white;">3. Pour into the cooled tart shell and refrigerate until chilled, at least an hour. </span><br />
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Here's a full list of everyone who participated and their recipes, be sure to check them out!</div>
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<a href="https://anaffairfromtheheart.com/2017/10/rustic-harvest-stew/"><span style="font-weight: 400;">An Affair from the Heart - Rustic Harvest Stew</span></a><br />
<a href="https://www.taketwotapas.com/pepperoni-pizza-packets/"><span style="font-weight: 400;">Take Two Tapas - Pepperoni Pizza Packets</span></a>
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<a href="https://www.lemoinefamilykitchen.com/2017/10/mixed-berry-muffins/"><span style="font-weight: 400;">LeMoine Family Kitchen - Mixed Berry Muffins</span></a>
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<a href="https://hostessatheart.com/spicy-sriracha-snack-chex-mix/"><span style="font-weight: 400;">Hostess at Heart - Spicy Sriracha Snack Mix</span></a>
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<a href="http://www.auntbeesrecipes.com/2017/10/easy-black-bean-soup.html"><span style="font-weight: 400;">Aunt Bee’s Recipes - Easy Black Bean Soup</span></a>
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<a href="http://bowl-me-over.com/spicy-thai-noodle-soup/"><span style="font-weight: 400;">Bowl Me Over - Spicy Thai Noodle Soup with Shrimp</span></a>
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<a href="https://www.seductioninthekitchen.com/marinated-olives-with-red-wine-vinaigrette/"><span style="font-weight: 400;">Seduction in the Kitchen - Marinated Olives with Red Wine Vinaigrette</span></a>
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<span style="font-weight: 400;"><a href="https://www.thefoodieaffair.com/unstuffed-bell-pepper-casserole/">The Foodie Affair - Unstuffed Bell Pepper Casserole with Cauliflower Crumbles </a></span><br />
<a href="https://fullbellysisters.blogspot.com/2017/10/easy-coconut-macaroons.html"><span style="font-weight: 400;">Full Belly Sisters - Easy Coconut Macaroons</span></a>
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<span style="font-weight: 400;"><a href="http://whoneedsacape.com/2017/10/loaded-slow-cooker-pierogies/">Who Needs A Cape? - Loaded Slow Cooker Pierogies </a></span><br />
<span style="font-weight: 400;"><a href="http://lisasdinnertimedish.com/italian-stuffed-pepper-cauliflower-rice-skillet/">Lisa’s dinnertime Dish - Italian Stuffed Pepper Cauliflower Rice Skillet</a></span><br />
<a href="https://www.adishofdailylife.com/2017/10/banana-crumb-cake-pecans"><span style="font-weight: 400;">A Dish of Daily Life - Banana Crumb Cake with Pecans</span></a><br />
<a href="https://thedevilishdish.blogspot.com/2017/10/slow-cooker-crack-chicken.html"><span style="font-weight: 400;">The Devilish Dish - Slow Cooker Crack Chicken</span></a><br />
<span style="font-weight: 400;"><a href="http://www.mildlymeandering.com/apple-cake-sundae/">Mildly Meandering - Apple Cake Sundae </a></span><br />
<a href="https://lifecurrents.dw2.net/pineapple-serrano-hummus/"><span style="font-weight: 400;">Life Currents - Pineapple Serrano Hummus</span></a><br />
<span style="font-weight: 400;"><a href="https://www.plattertalk.com/baked-pumpkin-donuts/">Plattertalk - Baked Pumpkin Donuts</a></span><br />
<a href="https://picnicnz.blogspot.com/2017/10/dark-chocolate-pecan-tart.html"><span style="font-weight: 400;">Pic Nic - Dark Chocolate Pecan Tart</span></a><br />
<a href="https://www.honeyandbirch.com/cranberry-jalapeno-cream-cheese-appetizer/"><span style="font-weight: 400;">Honey & Birch - Cranberry Jalapeno Cream Cheese Appetizer</span></a>
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<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com15tag:blogger.com,1999:blog-4955153596828562171.post-80354972218781281052017-07-21T13:00:00.000+12:002017-07-22T10:45:14.876+12:00Oreo Scones<div class="separator" style="clear: both; text-align: center;">
Oreos and white chocolate are a perfect pair in these perfectly delicious sweet scones.</div>
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<a href="https://2.bp.blogspot.com/-YXxzLvBYTmE/WW7Z8sa87WI/AAAAAAAAFkk/TROUGwCY0J0rWEfGXQT4Ze5L7SoYIxNzgCLcBGAs/s1600/IMG_9227%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="1600" height="384" src="https://2.bp.blogspot.com/-YXxzLvBYTmE/WW7Z8sa87WI/AAAAAAAAFkk/TROUGwCY0J0rWEfGXQT4Ze5L7SoYIxNzgCLcBGAs/s640/IMG_9227%2B%25282%2529.JPG" width="640" /></a></div>
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<a href="https://4.bp.blogspot.com/-zUO9rX6S1zY/WXAsjpe62II/AAAAAAAAFlE/P2Y_HDTmSKIFopUc3yZLn2RC2enhma71gCLcBGAs/s1600/18556730_10156168127494689_800576953254802637_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="816" data-original-width="1600" height="326" src="https://4.bp.blogspot.com/-zUO9rX6S1zY/WXAsjpe62II/AAAAAAAAFlE/P2Y_HDTmSKIFopUc3yZLn2RC2enhma71gCLcBGAs/s640/18556730_10156168127494689_800576953254802637_o.jpg" width="640" /></a></div>
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This post is part of the summer edition of the Freaky Friday Recipe group. <span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;"> </span><span style="background-color: white; text-align: start;"><span style="font-family: inherit;">If you've forgotten how Freaky Friday works, a group of bloggers get randomly assigned to cook/bake a recipe off another blog, write a blog post showing your chosen recipe and posting on the specified day. It's a lot of fun and a great way to try something a little different and learn about how others (and for me, others on the far side of the world!) like to cook.</span></span><br />
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The goal was to try a summer inspired recipe but being the middle of winter I wasn't exactly super excited by any kind of chilled desserts! I figure Oreo scones can be eaten outside! Picnic idea perhaps? </div>
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<a href="https://2.bp.blogspot.com/-p0MiVcWacFU/WW7ZxIgMZCI/AAAAAAAAFkY/EA6z0lsTt4Y8ZOpYX1ul3Fh-f1nWD1PzQCLcBGAs/s1600/IMG_9224%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="398" src="https://2.bp.blogspot.com/-p0MiVcWacFU/WW7ZxIgMZCI/AAAAAAAAFkY/EA6z0lsTt4Y8ZOpYX1ul3Fh-f1nWD1PzQCLcBGAs/s400/IMG_9224%2B%25282%2529.JPG" width="400" /></a></div>
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I was assigned to <a href="http://www.lemoinefamilykitchen.com/">LeMoine Family Kitchen</a>. I'm a long time fan of Angelas blog. Her Italian heritage shines through in her amazing, family friendly recipes. Angela has been running her blog since 2012 so she's got SO much on offer! Like you'll find here on PicNic, there's a mixture of main meals, desserts, and baking so there is absolutely something for everyone. And with two boys in the house you can rest assured her recipes are child approved!</div>
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<a href="https://1.bp.blogspot.com/-85PD8dnOzN8/WW7Z46GS9xI/AAAAAAAAFkg/ePIew0A1QYYtOJMggCU4e_zv7VNfm8Q1QCLcBGAs/s1600/IMG_9221%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://1.bp.blogspot.com/-85PD8dnOzN8/WW7Z46GS9xI/AAAAAAAAFkg/ePIew0A1QYYtOJMggCU4e_zv7VNfm8Q1QCLcBGAs/s400/IMG_9221%2B%25282%2529.JPG" width="266" /></a></div>
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Angela loves making scones (and I love eating them), she's got a real flare for it, with so many gorgeous flavours like <a href="http://www.lemoinefamilykitchen.com/2016/01/dried-cranberry-white-chocolate-scones/">dried cranberry white chocolate</a>, <a href="http://www.lemoinefamilykitchen.com/2015/06/strawberry-lime-scones/">Strawberry Lime</a>, <a href="http://www.lemoinefamilykitchen.com/2015/04/pecorino-garlic-herb-scones/">Pecorino, Garlic, and Herb</a>, <a href="http://www.lemoinefamilykitchen.com/2015/04/citrus-scones-with-orange-lime-glaze/">Citrus with Orange Lime Glaze</a> the delicious list goes on! After a very tough decision I went with the <a href="http://www.lemoinefamilykitchen.com/2015/12/oreo-scones/">Oreo Scones</a>.</div>
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Of course it's not all scones over there, want a main meal? I'm loving the sound of <a href="http://www.lemoinefamilykitchen.com/2017/07/bruschetta-grilled-chicken/">Bruschetta Grilled Chicken</a>, a snack? Why not try some <a href="http://www.lemoinefamilykitchen.com/2017/07/spinach-artichoke-white-bean-dip/">Spinach Artichoke White Bean Dip</a>. A drink? <a href="http://www.lemoinefamilykitchen.com/2017/06/easy-caramel-cold-brew-coffee/">Easy Caramel Cold Brew Coffee</a> sounds refreshing!</div>
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<a href="https://1.bp.blogspot.com/-1VFmNpHh27k/WW7Z1f5ql6I/AAAAAAAAFkc/Px3Yw4fy3CQ6zHn2lZuXJP7WPCiVUHIVQCLcBGAs/s1600/IMG_9226%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://1.bp.blogspot.com/-1VFmNpHh27k/WW7Z1f5ql6I/AAAAAAAAFkc/Px3Yw4fy3CQ6zHn2lZuXJP7WPCiVUHIVQCLcBGAs/s400/IMG_9226%2B%25282%2529.JPG" width="400" /></a></div>
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These scones are perfect! Exactly how you want your sweet scone to be. Not overly sweet, light, flavoursome, and the oreo and white chocolate take them to the next level! I mean, Oreos can go in anything right?</div>
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Oreo Scones</h3>
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Makes approx 8 large scones</div>
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<span style="font-family: inherit; text-align: center;">2 cups plain flour</span></div>
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<span style="font-family: inherit;">¼ cup sugar</span></div>
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<span style="font-family: inherit;">1 Tbsp baking powder</span></div>
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<span style="font-family: inherit;">½ tsp salt</span></div>
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<span style="font-family: inherit;">½ cup buttermilk</span></div>
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<span style="font-family: inherit;">1 egg</span></div>
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<span style="font-family: inherit;">85 g cold butter, small dice</span></div>
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<span style="font-family: inherit;">1 heaping cup smashed oreos</span></div>
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<span style="font-family: inherit;">1 cup white chocolate chips, divided</span></div>
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<span style="font-family: inherit;">egg wash {1 egg whisked with a little water}</span></div>
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<span style="font-family: inherit;">1. Preheat your oven to 200 degrees </span>Celsius<span style="font-family: inherit;"> (400 degrees </span>Fahrenheit<span style="font-family: inherit;">).</span></div>
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<span style="font-family: inherit;">2. Add the flour, sugar, baking powder and salt to a food processor fit with the dough blade.</span></div>
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<span style="font-family: inherit;">3. Add in the cold butter and continue to mix until the butter becomes incorporated and the pieces are about the size of peas.</span></div>
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<span style="font-family: inherit;">4. Add the dry mixture to a bowl. Stir in ½ cup of the chocolate chips and the oreos.</span></div>
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<span style="font-family: inherit;">5. In a measuring cup mix together the buttermilk and egg. Pour into the dry ingredients and stir with a spoon until the dry ingredients are mostly incorporated.You do not want to overwork the dough.</span></div>
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<span style="font-family: inherit;">6. Pour the dough out onto a lightly floured surface {too much flour will leave you with a heavy dense scone}. Gently press together to form into a square or rectangle about 1 inch high.</span></div>
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<span style="font-family: inherit;">7. Cut into 6-8 even squares or rectangles. Place onto a lined baking sheet and brush with the egg wash.</span></div>
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<span style="font-family: inherit;">8. Bake for approx 22-24 minutes or until lightly golden. Cool completely.</span></div>
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<span style="font-family: inherit;">9. In a small bowl add the remaining ½ cup of white chocolate chips. Microwave in :20 second intervals until melted. Drizzle over the cooled scones.</span></div>
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Here's a full list of everyone who participated in this round, be sure to check out their blogs for more inspiration<br />
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A Dish of Daily Life - <a href="https://www.adishofdailylife.com/2017/07/mexican-black-beans-recipe/" rel="noopener noreferrer" target="_blank">Mexican Black Beans</a>
An Affair from the Heart -<a href="https://anaffairfromtheheart.com/2017/07/deconstructed-guacamole-salad/" rel="noopener noreferrer" target="_blank">Deconstructed Guacamole Salad</a>
A Kitchen Hoor's Adventures - <a href="http://www.akitchenhoorsadventures.com/homemade-strawberry-frozen-yogurt-popsicles/" rel="noopener noreferrer" target="_blank">Homemade Strawberry Frozen Yogurt Popsicles</a>
Aunt Bee's Recipes - <a href="http://www.auntbeesrecipes.com/2017/07/p-f-changs-lettuce-wrap-salad.html" rel="noopener noreferrer" target="_blank">P.F. Chang’s Lettuce Wrap Salad</a>
Belle of the Kitchen - <a href="http://belleofthekitchen.com/2017/07/20/crockpot-honey-sriracha-meatballs/" rel="noopener noreferrer" target="_blank">Crock Pot Honey Sriracha Meatballs</a>
Bowl Me Over - <a href="http://bowl-me-over.com/nicoise-salad-recipe/" rel="noopener noreferrer" target="_blank">Grilled Shrimp Nicoise Salad</a>
The Devilish Dish - <a href="https://thedevilishdish.blogspot.com/2017/07/southwestern-coleslaw.html" rel="noopener noreferrer" target="_blank">Southwestern Coleslaw</a>
The Flavor Blender - <a href="https://www.theflavorbender.com/frozen-margarita-pie-slice-with-a-pretzel-crust/" rel="noopener noreferrer" target="_blank">Creamy Frozen Margarita Pie Slice with a Pretzel Crust</a>
Full Belly Sisters - <a href="http://fullbellysisters.blogspot.com/2017/07/bacon-scallion-deviled-eggs.html" rel="noopener noreferrer" target="_blank">Bacon Scallion Deviled Eggs</a>
The Foodie Affair – <a href="http://www.thefoodieaffair.com/2017/07/20/new-zealand-bacon-egg-pie/" rel="noopener noreferrer" target="_blank">New Zealand Bacon and Egg Pie</a>
Honey & Birch - <a href="https://www.honeyandbirch.com/grilled-guacamole-recipe/" rel="noopener noreferrer" target="_blank">Grilled Guacamole</a>
Hostess at Heart - <a href="https://hostessatheart.com/oven-baked-chicken-fajita-recipe/" rel="noopener noreferrer" target="_blank">Easy Oven-Baked Chicken Fajitas</a>
Lemoine Family Recipes - <a href="http://www.lemoinefamilykitchen.com/2017/07/easy-peach-dumplings/" rel="noopener noreferrer" target="_blank">Easy Peach Dumplings</a>
Lisa's Dinnertime Dish - <a href="http://lisasdinnertimedish.com/tortellini-caprese-salad/" rel="noopener noreferrer" target="_blank">Tortellini Caprese Salad</a>
PicNic - <a href="http://picnicnz.blogspot.co.nz/2017/07/oreo-scones.html?m=1" rel="noopener noreferrer" target="_blank">Oreo Scones</a>
PlatterTalk - <a href="http://www.plattertalk.com/black-bean-roasted-corn-chowder/" rel="noopener noreferrer" target="_blank">Black Bean and Roasted Corn Chowder</a>
Seduction in the Kitchen - <a href="https://www.seductioninthekitchen.com/peach-sweet-tea/" rel="noopener noreferrer" target="_blank">Peach Sweet Tea</a>
Take Two Tapas - <a href="https://www.taketwotapas.com/spicy-margarita-shrimp-skewers/" rel="noopener noreferrer" target="_blank">Spicy Margarita Shrimp Skewers</a>
Who Needs a Cape? - <a href="http://whoneedsacape.com/2017/07/no-bake-chocolate-cherry-cheesecake-parfait/" rel="noopener noreferrer" target="_blank">No Bake Chocolate Cherry Cheesecake Parfait
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<a href="https://1.bp.blogspot.com/-EPGruklpCHc/WXA0ilKLxqI/AAAAAAAAFlU/56bTV500sQ8NqBSd7xMt2oChb4-kyb3MACLcBGAs/s1600/IMG_9210.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://1.bp.blogspot.com/-EPGruklpCHc/WXA0ilKLxqI/AAAAAAAAFlU/56bTV500sQ8NqBSd7xMt2oChb4-kyb3MACLcBGAs/s320/IMG_9210.JPG" width="212" /></a><br />
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As a footnote, I apologize for my not so ideal photos on this post! This is my first post with a baby so I didn't have the leisurely time available that I'd prefer to take, and edit, great shots. </div>
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Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com17tag:blogger.com,1999:blog-4955153596828562171.post-41343578337105992312016-12-12T11:39:00.001+13:002016-12-12T11:39:11.767+13:00White Chocolate and Almond Cookie Truffles<div style="text-align: center;">
Truffles and Christmas just go together. Rather than being a coated chocolate ganache, these truffles combine cookies, white chocolate and almond.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXroZ7_sY3v5sAQeHj1RWBhi4P3ACij1KCOX8HyEpVM3TfJKtE2R1umJ6c1G7cy2zOEW01pt-9jf8niwbrfP8_Ee4wEibfTgP9-8Or2zNMiNvjBgj8mBQy0bDDRPtowyU3uciPqUoBaU/s1600/White+choc+almond+truffles+low.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXroZ7_sY3v5sAQeHj1RWBhi4P3ACij1KCOX8HyEpVM3TfJKtE2R1umJ6c1G7cy2zOEW01pt-9jf8niwbrfP8_Ee4wEibfTgP9-8Or2zNMiNvjBgj8mBQy0bDDRPtowyU3uciPqUoBaU/s640/White+choc+almond+truffles+low.JPG" width="640" /></a></div>
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These cookie truffles are super easy to make and take no time at all. Since they aren't ganache based they also set very quickly so you can get right to eating them!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCQcJvlA0qy8WA5XKiGhtFJAAm05hc4LM8G7gr7Za-0PlV67795bUnv8KYQA1u-b3mtE-AqsDYV6m5TimlS4LjHkmqNRzfvIY3ZRPfOk6Ge2jtu3CrZ7WClinfOpms4iec7M0ZQKhq0g/s1600/White+choc+almond+truffles+above+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCQcJvlA0qy8WA5XKiGhtFJAAm05hc4LM8G7gr7Za-0PlV67795bUnv8KYQA1u-b3mtE-AqsDYV6m5TimlS4LjHkmqNRzfvIY3ZRPfOk6Ge2jtu3CrZ7WClinfOpms4iec7M0ZQKhq0g/s400/White+choc+almond+truffles+above+close.JPG" width="400" /></a></div>
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<span style="text-align: start;">If you have a child that wants to make an edible gift I'd really recommend something like this since it's so simple and very very difficult to get wrong. They can also get really creative with coatings.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdXiKQ4zov9h4NphqrTqk3N8nar86cb7lS66sBawqILhSA1z6erxlh-MNT5QnNGvZmcRqwyWjfXNyRV_6sBqJ4Mf4qmn6wU4hB1i7BaTdJsj_7Kr85Xsm5YuYsl4uG7rziBPMgwmrp6E/s1600/White+choc+almond+truffles+low+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdXiKQ4zov9h4NphqrTqk3N8nar86cb7lS66sBawqILhSA1z6erxlh-MNT5QnNGvZmcRqwyWjfXNyRV_6sBqJ4Mf4qmn6wU4hB1i7BaTdJsj_7Kr85Xsm5YuYsl4uG7rziBPMgwmrp6E/s400/White+choc+almond+truffles+low+square.JPG" width="398" /></a></div>
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White chocolate can be a bit of a pain to work with. I'd really recommend the use of a good quality eating white chocolate rather than a baking white chocolate, you'll really taste the difference. An eating white chocolate will also have a much nicer texture after being melted and setting again.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWqb9cqrQiw-A5N0IZx_DJLcLfqmb5-iCSbcdhgsMUfqcyrFwgBHVIDd95hi30uFt5x6NqwJDs8AWmbUTNfbSi2YsQG0RnmiL-KDiSdKZaOgonAcBVXLTLLSvSoK6ZF1xxZRQ3wwjzaQ/s1600/White+choc+almond+truffles+cut+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWqb9cqrQiw-A5N0IZx_DJLcLfqmb5-iCSbcdhgsMUfqcyrFwgBHVIDd95hi30uFt5x6NqwJDs8AWmbUTNfbSi2YsQG0RnmiL-KDiSdKZaOgonAcBVXLTLLSvSoK6ZF1xxZRQ3wwjzaQ/s400/White+choc+almond+truffles+cut+square.JPG" width="398" /></a></div>
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If you want to get a bit crazy with the Christmas truffle making, check out my collection of truffle recipes <a href="http://picnicnz.blogspot.co.nz/search/label/Truffles">here</a></div>
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If you store these in an airtight container in the refrigerator, they'll keep for about 3 weeks so they are perfect to make in advance!</div>
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<h3>
White Chocolate Almond Cookie Truffles</h3>
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Makes about 30<br />
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300 g white chocolate<br />
100 g butter<br />
400 g tin condensed milk<br />
250 g plain biscuits<br />
150 g sliced almonds<br />
Extra chocolate, coconut, sprinkles etc to coat<br />
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1. Place the biscuits in a food processor and process to a fine crumb. Alternatively, place in a zip-lock bag and smash with a rolling pin. Set aside.<br />
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2. Melt together the chocolate, butter, and condensed milk in a large saucepan over a medium heat. Once the chocolate is melted and the mixture is smooth remove from the heat.<br />
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3. Stir in the biscuit crumbs and the almonds. Allow the mixture to cool a bit to make it easier to roll.<br />
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4. Roll into tablespoon sized balls and refrigerate until set. Once set, coat the balls however you like, for example, rolling in desiccated coconut, melted milk, dark, or white chocolate, sprinkles.Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com0tag:blogger.com,1999:blog-4955153596828562171.post-26448837089460245962016-12-07T10:33:00.000+13:002016-12-07T10:33:24.430+13:00Chocolate Peppermint Brownies<div style="text-align: center;">
There's always occasion to make brownies, I mean who really needs an excuse? But Christmas definitely calls for brownies but we'd better make them a little bit festive with Chocolate Peppermint.</div>
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Christmas baking is in full swing in my house! My family all arrive for the holidays in two weeks time so I'm busy creating sweet treats in the kitchen to plan what to make for them. My brother LOVES my brownies so what better excuse to make a Christmas brownie!</div>
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Brownies are so quick and easy to throw together and I just love the crunchy top and fudgy centre. I always use a mixture of brown sugar and white sugar in my brownies as the brown sugar gives a better fudgy texture but feel free to use all white sugar if that's all you've got in the cupboard.</div>
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I used a dark peppermint chocolate in my recipe so I didn't have to muck around getting a good balance of peppermint essence. My hubby said the amount of peppermint flavor coming through was perfect. But if you'd prefer to use a normal chocolate and then add peppermint essence that'd be fine too! Just be careful with how much you add - that stuff is strong!</div>
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Since this is supposedly a Christmas recipe (I say supposedly because nothings going to stop me making these year round!), get creative with festive toppings! I crushed up some candy cane and sprinkled those on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8w93w9oQex_FeB3h9g26i6i6phrxO9SPrepwtEJAEe83PWXFue9SZO6aamb-HhbOD7hxRmiPldMDb4_Z_DRb95vB8qsA_NETYU-4iG0DOwy9BZdSDxTpgbLZbBW50wgrQ9nl4p-aMn0c/s1600/peppermint+chocolate+brownies+low.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8w93w9oQex_FeB3h9g26i6i6phrxO9SPrepwtEJAEe83PWXFue9SZO6aamb-HhbOD7hxRmiPldMDb4_Z_DRb95vB8qsA_NETYU-4iG0DOwy9BZdSDxTpgbLZbBW50wgrQ9nl4p-aMn0c/s400/peppermint+chocolate+brownies+low.JPG" width="400" /></a></div>
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Chocolate Peppermint Brownies</h3>
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Makes about 12 pieces</div>
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200 g butter</div>
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200 g dark peppermint chocolate</div>
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1 Cup brown sugar</div>
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1 Cup white sugar</div>
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1/2 Cup plain flour</div>
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2 Tbsp cocoa powder</div>
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4 eggs, lightly beaten</div>
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1. Preheat the oven to 180C and line a brownie pan or similar with baking paper.</div>
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2. Melt the butter and chocolate together in a large bowl in the microwave in 30 second bursts, stirring well every 30 seconds until the chocolate and butter are both melted, smooth, and well incorporated.</div>
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3. Whisk in the sugars followed by the eggs. Sift in the flour and cocoa powder and mix well.</div>
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4. Pour into the prepared pan and bake in the centre of the oven for 30 minutes. Cool in the tin before dusting with icing sugar and cutting into squares. Store in an airtight container. </div>
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<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com7tag:blogger.com,1999:blog-4955153596828562171.post-83004237175841526052016-12-02T13:34:00.000+13:002016-12-02T13:34:14.525+13:00White Chocolate Peppermint Panna Cotta<div class="separator" style="clear: both; text-align: center;">
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I love simple, elegant desserts and Panna Cotta is just that. Incredibly simple to make, and tastes wonderful!</div>
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I've made this panna cotta a little bit Christmasy by combining white chocolate and peppermint, a flavour combination that just screams Christmas to me!</div>
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This is a great dessert to think about for Christmas day. It's a little different to what you'd usually see on the Christmas table and of course it has to be made ahead to have time to chill so no fussing around in the kitchen while trying to enjoy the day.</div>
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I prefer to use gelatine leaves when making panna cotta as, for me, this always gives a smoother, silkier dessert. Gelatine powder is great for lots of things but not my preference here as if it's not incredibly well mixed you'll end up with little lumps!</div>
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If you don't care too much for white chocolate, but love the chocolate peppermint combination, try milk chocolate instead. You do want to make sure you use a good quality eating chocolate, especially when it comes to white chocolate, rather than a baking chocolate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_X3NXUrIrkHDeZY5DZcBVM9UQOumuDq_G59t6hfWCAFrug8RYmFSaxS7ENVlMN4dObrkoY7UOP7-Kbr1S5qOPFNQyicVO6aksep7aWF01oHTH_wnMiBmHUmBTgWPnOwk50nIud5gkTc/s1600/White+choc+peppermint+panna+cotta+low+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_X3NXUrIrkHDeZY5DZcBVM9UQOumuDq_G59t6hfWCAFrug8RYmFSaxS7ENVlMN4dObrkoY7UOP7-Kbr1S5qOPFNQyicVO6aksep7aWF01oHTH_wnMiBmHUmBTgWPnOwk50nIud5gkTc/s400/White+choc+peppermint+panna+cotta+low+square.JPG" width="397" /></a></div>
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<h3>
<br />White Chocolate and Peppermint Panna Cotta</h3>
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Serves 4<br />
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2 gelatine leaves (or 2 tsp gelatine powder)<br />
1 Cup cream<br />
1 Cup whole milk<br />
30 g caster sugar<br />
100 g white chocolate<br />
2 tsp peppermint essence<br />
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1. Soak the gelatine leaves in a bowl of water and set aside.<br />
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2. Place the cream, milk, and sugar in a saucepan and bring to a very gentle simmer over a low heat. Once the mixture starts to simmer (just bubble around the edges), turn off the heat.<br />
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3. Add the chocolate and stir until melted. Wring any excess water from the gelatine leaves and add the gelatine and the peppermint essence. Stir until smooth.<br />
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4. Divide the mixture evenly between 4 greased dariole molds or ramekins and chill for at least four hours before serving.<br />
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Hint: The easiest way to demold the Panna Cotta is to allow them to sit on the bench for a few minutes, then run a thin knife around the outside.<br />
<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com0tag:blogger.com,1999:blog-4955153596828562171.post-91508139658103531602016-11-19T03:00:00.000+13:002016-11-19T03:00:00.129+13:00Double Chocolate Brookies<div style="text-align: center;">
Can't decide whether you feel like baking cookies or brownies? Why not try these brownie-like cookies!</div>
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This recipe is part of the Freaky Friday Holiday Cookie Exchange for 2016. The cookie exchange is my favorite blogging event of the year! In round sees 17 bloggers participating. We are each randomly and secretly assigned to another blog where we pick out a cookie, brownie, truffle, fudge, or something of the like, recipe. We get baking, then each post of chosen recipe at the same time,</div>
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I was assigned to <a href="http://www.auntbeesrecipes.com/">Aunt Bee's Recipes</a>, a blog I adore. Now, Brandi isn't all that keen on baking. She'd much rather stick to cooking but when she does bake, the results are amazing! I had such a great list of recipes to choose from. I narrowed it down to <a href="http://www.auntbeesrecipes.com/2015/11/milk-chocolate-toffee-blondies.html">Milk Chocolate Toffee Blondies</a>, <a href="http://www.auntbeesrecipes.com/2014/02/ghirardelli-peanut-butter-brownie-overloads.html">Peanut Butter Brownie Overloads</a>, <a href="http://www.auntbeesrecipes.com/2014/02/ghirardelli-peanut-butter-brownie-overloads.html">Santas Favorite Mint Fudge</a>, and <a href="http://www.auntbeesrecipes.com/2016/09/double-chocolate-brownie-cookies.html">Double Chocolate Brownie Cookies</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKsQSpxuGobxD2n8pm2xyu5fu4n9VdjsafBeuidegmvNBi0h1CzYlHIdKCzRZiKjD72Qnz2arJZyN5EVPJvOs790wVjY0yeWAIcd3EORV1CMzycET_EA480Hk1D2oD8TLYSrz0bTtREY/s1600/Brookies+above+on+rack.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKsQSpxuGobxD2n8pm2xyu5fu4n9VdjsafBeuidegmvNBi0h1CzYlHIdKCzRZiKjD72Qnz2arJZyN5EVPJvOs790wVjY0yeWAIcd3EORV1CMzycET_EA480Hk1D2oD8TLYSrz0bTtREY/s400/Brookies+above+on+rack.JPG" width="400" /></a></div>
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I really struggled to pick what to make, but ultimately my decision was made by access to ingredients. Aunt Bee is great for keeping her baking recipes super simple with minimal ingredients but for me that means lots of ingredients I just don't have access to! But the Double Chocolate Brownie Cookies didn't require much brain power on thinking of ingredient substitutes!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr_k-exEv9rNqH6u9ZKEptiyB4saCXygc8W0p7dARJQanAw60MUGj4c3cWUszv05mMBYJ2TgpoSHAotO9exaZvBHHvo2JkCDnNlugcMG7hvfZMMcFZ6GX5fWGOvoyHlN77QhQgOCGH7E/s1600/Brookies+stack+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr_k-exEv9rNqH6u9ZKEptiyB4saCXygc8W0p7dARJQanAw60MUGj4c3cWUszv05mMBYJ2TgpoSHAotO9exaZvBHHvo2JkCDnNlugcMG7hvfZMMcFZ6GX5fWGOvoyHlN77QhQgOCGH7E/s400/Brookies+stack+square.JPG" width="398" /></a></div>
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Aunt Bee calls these "Brownie Cookies" but recently I've heard a lot of people, mostly on masterchef, calling cookies like this "brookies" so I decided to stick with the trends and call these brookies too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOoAO3ilfvWFMblTtSXVQxiGWMATh_Ex76fxNSGD084lNDMqMHUcbYYJ4bvpYR8A9FZEstP8DZnkRB9tqqW1oN4pS_LZL1KwhBDy0hhGNZBajsdbpUQCWxsI_FcuzVrtcqY25-wcd3jU/s1600/Brookies+square+on+rack.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOoAO3ilfvWFMblTtSXVQxiGWMATh_Ex76fxNSGD084lNDMqMHUcbYYJ4bvpYR8A9FZEstP8DZnkRB9tqqW1oN4pS_LZL1KwhBDy0hhGNZBajsdbpUQCWxsI_FcuzVrtcqY25-wcd3jU/s400/Brookies+square+on+rack.JPG" width="398" /></a></div>
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These brookies are out of this world good! The texture is amazing - just like you'd expect from a cookie-brownie hybrid! The dark and white chocolate pair together beautifully and the chopped nuts add a wonderful crunch.</div>
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Everyone that tried these brookies absolutely LOVED them! My hubby was so delighted with them and raved about how good they were. I took some into work and my boss called them "spectacular." So this recipe definitely ticks all the boxes!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULAy2-hbLzjeW36YdkjUcmxi99lRvu28fzJQYYgJr6vxj8MIGTkmY-A6AzRkxq2G-NgyfpVxwyEdgGLrDXnirUHKdeTgaVXxoyCy3KcpW1GSy_AwKa13aLimAauDBZNL0vfXZBqlvpaA/s1600/Brookies+above.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULAy2-hbLzjeW36YdkjUcmxi99lRvu28fzJQYYgJr6vxj8MIGTkmY-A6AzRkxq2G-NgyfpVxwyEdgGLrDXnirUHKdeTgaVXxoyCy3KcpW1GSy_AwKa13aLimAauDBZNL0vfXZBqlvpaA/s400/Brookies+above.JPG" width="400" /></a></div>
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I have absolutely no clue what bisquick is, so in place of 2 cups of bisquick I used 2 cups of plain flour with 1 tsp of baking powder. My brookies look just like Aunt Bee's so this seems to be a perfect substitute if you're also outside of the USA. </div>
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Here's a list of all participating bloggers, you can find links to their specific recipes at the bottom of this post.</div>
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<h3 style="clear: both; text-align: left;">
Double Chocolate Brookies</h3>
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Makes about 35 cookies</div>
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2 Cups semi-sweet chocolate chips</div>
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2 Cups Bisquick (or 2 cups plain flour + 1 tsp baking powder)</div>
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1 can condensed milk</div>
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45 g butter, softened</div>
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1 egg</div>
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1/2 tsp salt</div>
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1 tsp vanilla extract</div>
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1 Cup chopped nuts</div>
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1 Cup white chocolate chips</div>
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1. Preheat oven to 180C (350F) and line a baking tray with baking paper or a cookie sheet.</div>
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2. Melt the semi-sweet chocolate chips either in the mircowave (in 30 second bursts) or over a double boiler. Add in the bisquick, condensed milk, butter, egg, salt, and vanilla. Beat until very well combined. </div>
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3. Stir through the chopped nuts and white chocolate chips. </div>
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4. Place rounded teaspoon fulls of the cookie dough onto the baking tray, press down on them very slightly and bake for 10 minutes.</div>
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5. Cool the brookies on a wire rack and store in an airtight container. </div>
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White Chocolate and Raspberries are a match made in heaven, and who doesn't love a good mousse? This simple, egg free mousse takes no time to prepare and is a great dessert to enjoy year round.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_sLsYwbyif5Dp15t8wC4mYW6NYr2lPU0QVrdFFNtPyI-leiP7-0EBW89QgMFCg5hg3oM1OCmpJQ1ukZtpr3pA5ULN7Za4XllpFq603n928ZZraGLsanYRavDMT9pinvk-93TeO26vJM/s1600/White+chocolate+berry+mousse+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_sLsYwbyif5Dp15t8wC4mYW6NYr2lPU0QVrdFFNtPyI-leiP7-0EBW89QgMFCg5hg3oM1OCmpJQ1ukZtpr3pA5ULN7Za4XllpFq603n928ZZraGLsanYRavDMT9pinvk-93TeO26vJM/s640/White+chocolate+berry+mousse+square.JPG" width="638" /></a></div>
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Many of you will know that desserts are my absolute weakness. I'm a complete sucker for dessert. I'd rather pass on dinner and go straight for a huge dessert, if people didn't look at me like a complete weirdo. But out of all the different kinds of desserts, I'd have to say that mousse is my favourite. There's just something about that light and airy texture that can't be beat!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlah184Pj9C41YuxnhtcHrJuItGZCT2e73Ie5kk5cN5qGpDRjiLUwhR6-ZbWW4ujLyDaTU8bNadTFecfIbzzE3p_ERAFFY6G5mR9Qkn1pEIAewM2TyTLQDxP4SH7cVfXyerQk3XUxOkOo/s1600/White+chocolate+berry+mousse+above+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlah184Pj9C41YuxnhtcHrJuItGZCT2e73Ie5kk5cN5qGpDRjiLUwhR6-ZbWW4ujLyDaTU8bNadTFecfIbzzE3p_ERAFFY6G5mR9Qkn1pEIAewM2TyTLQDxP4SH7cVfXyerQk3XUxOkOo/s400/White+chocolate+berry+mousse+above+close.JPG" width="400" /></a></div>
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The sweetness of the chocolate with the tartness of the berries combines to give a perfectly rounded dessert. I used raspberries in my berry syrup and topped with mixed berries to serve. Feel free to customize this and use whatever berries take your fancy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS2kSKaA3zpI5u9kmmToLO_jXZCAdN8jiuhOdJ_ykL7A0AKGLlswA0ecN2GgRxroIYVTY0SBaPP7atwEDpoVbZ2SARGxqN3RnDoOKcZv1SUS0AvLywHu0AghfWOVacZu3FRz9fghIsRw/s1600/White+chocolate+berry+mousse+low+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS2kSKaA3zpI5u9kmmToLO_jXZCAdN8jiuhOdJ_ykL7A0AKGLlswA0ecN2GgRxroIYVTY0SBaPP7atwEDpoVbZ2SARGxqN3RnDoOKcZv1SUS0AvLywHu0AghfWOVacZu3FRz9fghIsRw/s400/White+chocolate+berry+mousse+low+square.JPG" width="398" /></a></div>
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This is a great dessert to serve to guests. It's made ahead of time and it's sure to please and impress.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwrUMYSidkhw_J7rj8pasDYLbK6xy8V9snVsQj_5ZJswhxDgiScZUzDFXikSzyfle5FZOIpJZ3vfiPIqq6-8SbpvdJr1uX4EOc79Ys0KvfFDphWulJqZ8UL_0aKWdaPOxOoeWndodt8U/s1600/White+chocolate+berry+mousse+above.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwrUMYSidkhw_J7rj8pasDYLbK6xy8V9snVsQj_5ZJswhxDgiScZUzDFXikSzyfle5FZOIpJZ3vfiPIqq6-8SbpvdJr1uX4EOc79Ys0KvfFDphWulJqZ8UL_0aKWdaPOxOoeWndodt8U/s400/White+chocolate+berry+mousse+above.JPG" width="400" /></a></div>
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What makes this mousse extra awesome, in my opinion, is that unlike most mousse recipes, it contains no eggs meaning it's pregnancy friendly too! YAY! This excites me a lot as it turns out the worst part of pregnancy is all the delicious things you can't eat! I've already got a mental list of all the food I want my hubby to bring me after baby is born!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBu2XYmaICPh5o-sn1HR4Xje8ZCskwj4SMUVw-GI_GEXHOnT7jBE4IcbzjWKsm0qec95jTroSLntDia31TtRimpeCjxqN-rJwKWw_5FJEzM8nVh6Cu8VKWTEJk6hxdf4G8PCY8RWkMUeU/s1600/White+chocolate+berry+mousse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBu2XYmaICPh5o-sn1HR4Xje8ZCskwj4SMUVw-GI_GEXHOnT7jBE4IcbzjWKsm0qec95jTroSLntDia31TtRimpeCjxqN-rJwKWw_5FJEzM8nVh6Cu8VKWTEJk6hxdf4G8PCY8RWkMUeU/s400/White+chocolate+berry+mousse.JPG" width="400" /></a></div>
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White Chocolate and Berry Mousse</h3>
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Serves 4</div>
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180 g white chocolate</div>
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90 mL milk, warmed</div>
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1 tsp vanilla extract</div>
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1 leaf gelatine, soaked</div>
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180 mL cream</div>
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1 Cup frozen raspberries</div>
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1/3 Cup caster sugar</div>
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1 splash of extra vanilla</div>
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1. Melt the chocolate either in the microwave (in 30 second bursts) or over a double boiler. When melted and smooth, remove from the heat and set aside.</div>
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2. Add the softened gelatine to the warm milk. Mix well and stir into the melted chocolate. Add the vanilla.</div>
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3. Whip the cream into soft peaks and gently fold into the chocolate mixture. Divide between 4 glasses and refrigerate until set.</div>
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4. Make a berry syrup by placing raspberries, mixed berries, or other frozen fruit in a saucepan along with the sugar and a dash of vanilla. Bring to a gentle simmer and simmer for 5 minutes. Allow to cool and spread over the top of the chilled mousse.Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com0tag:blogger.com,1999:blog-4955153596828562171.post-90134690286357564162016-11-11T10:40:00.003+13:002016-11-11T10:40:36.198+13:00Fruit and Nut Bars<div style="text-align: center;">
Who doesn't love a no-bake sweet treat? These Fruit and Nut Bars are quick and simple to make, with a delicious fudgy texture and bursts of sweet fruit in every bite.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvUBZOFohFhSDZvOKx5DZFFDZzSSMHIfDBx4csuQkOeTM1vaXxoc6cVhKAXwVrzQrakj7F6-guHAlYHsiPeGZPfKHKuoxWWhxnBvvcDtyOyTBhYQAE0HCD2fPxugWXPDSJ8Bx2Bp-hnI/s1600/Fruit+and+nut+slice+very+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvUBZOFohFhSDZvOKx5DZFFDZzSSMHIfDBx4csuQkOeTM1vaXxoc6cVhKAXwVrzQrakj7F6-guHAlYHsiPeGZPfKHKuoxWWhxnBvvcDtyOyTBhYQAE0HCD2fPxugWXPDSJ8Bx2Bp-hnI/s640/Fruit+and+nut+slice+very+close.JPG" width="640" /></a></div>
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No bake bars are such a breeze to whip up, taking no time at all. They're such a good option when you have the urge to make something sweet but can't be all that bothered investing the time and effort. This recipe also uses ingredients that many people are likely to already have sitting in their cupboards. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_vYUWjisS3Hr6E04iKwrQFNROaaeyBypuUhjTSr7NolVPC62yvzHMfqbGB7Jt3MCHvsLj9tqPiNhXKjAPw-ANL-OsPX4OQVvm9g9B4IKEdpOIs6aY8U0cnnmkKKnDjYdJyN747Q-NY0/s1600/Fruit+and+nut+bars+above+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_vYUWjisS3Hr6E04iKwrQFNROaaeyBypuUhjTSr7NolVPC62yvzHMfqbGB7Jt3MCHvsLj9tqPiNhXKjAPw-ANL-OsPX4OQVvm9g9B4IKEdpOIs6aY8U0cnnmkKKnDjYdJyN747Q-NY0/s400/Fruit+and+nut+bars+above+square.JPG" width="398" /></a></div>
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These bars are a great lunchbox snack and they keep really well stored in an airtight container for at least a week. If it's hot in your kitchen, just remember to store in the refrigerator. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9HZeBGUSmL-VSmc1ai56EYI5TrIHTkULQC-H4QY2DcIQC-qqN4r9KfF-ZO8gGyFCoyTuBJVbPWUifwQgVD3Ff6WIeTJe9de8hgHc5g-oaX24Q0IFmZAZxUkTAHbTTXF3HG3mLEpt-ZA/s1600/Fruit+and+nut+slice+stack+low+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9HZeBGUSmL-VSmc1ai56EYI5TrIHTkULQC-H4QY2DcIQC-qqN4r9KfF-ZO8gGyFCoyTuBJVbPWUifwQgVD3Ff6WIeTJe9de8hgHc5g-oaX24Q0IFmZAZxUkTAHbTTXF3HG3mLEpt-ZA/s320/Fruit+and+nut+slice+stack+low+square.JPG" width="319" /></a></div>
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The base recipe here is very easily adaptable. If you're not too keen on the fruit combination for example, just change it up to suit your tastes. And if you're feeling extra naughty, why not add some chocolate chips too?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVztdBHRADdC_CLSM2oifPEW36-01_c9CIt73mpa8OsmFasrcRZeqdCdyPtEnZgKfFkbXzK02o7FFvJFlk4tjO5oorsh0wnwM3REYrvPXP-DD3zAtAvVmgPxxdqZ5zUkbAfRc1GH9LtJA/s1600/Fruit+and+nut+slice+above+very+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVztdBHRADdC_CLSM2oifPEW36-01_c9CIt73mpa8OsmFasrcRZeqdCdyPtEnZgKfFkbXzK02o7FFvJFlk4tjO5oorsh0wnwM3REYrvPXP-DD3zAtAvVmgPxxdqZ5zUkbAfRc1GH9LtJA/s400/Fruit+and+nut+slice+above+very+close.JPG" width="400" /></a></div>
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The bars alone are delicious, but when topped with the peanut butter icing they are perfect! If you love peanut butter, make sure you don't skimp on the icing!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMeIDZ4efVYbUk6ulCYq4pV2g8jrAnxxKicwac2dUH60bIuxvLFlhmfsrNN9RuTjDsKFXhdOzyWvYY3oP0MrCSm202Ww6TAbAK4kjo1OiLNGeAvN8DYqjG7tAWyqcN6igunzxXJWeHDc/s1600/Fruit+and+nut+bars+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMeIDZ4efVYbUk6ulCYq4pV2g8jrAnxxKicwac2dUH60bIuxvLFlhmfsrNN9RuTjDsKFXhdOzyWvYY3oP0MrCSm202Ww6TAbAK4kjo1OiLNGeAvN8DYqjG7tAWyqcN6igunzxXJWeHDc/s400/Fruit+and+nut+bars+square.JPG" width="398" /></a></div>
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Fruit and Nut Bars</h3>
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Makes about 20 bars</div>
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125 g butter</div>
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1/2 tin (200 g) condensed milk</div>
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1/2 Cup brown sugar</div>
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250 g plain biscuits</div>
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1/3 Cup dried apricots, chopped</div>
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1/3 Cup sultanas or raisins</div>
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1/3 Cup currants</div>
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1/4 Cup desiccated coconut</div>
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1/4 Cup chopped nuts</div>
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Icing:</div>
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70 g butter</div>
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2 Tbsp peanut butter</div>
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1 Cup icing sugar</div>
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1. Heat butter, condensed milk, and sugar together in a large saucepan over a medium heat until butter is melted and everything is well combined. Remove from the heat.</div>
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2. Process biscuits to a fine crumb in a food processor and add to the saucepan along with all the fruit and nuts. Mix well to combine.</div>
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3. Pour into a lined slice pan and refrigerate until set.</div>
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4. Make the icing by melting the butter and the peanut butter together and sifting in the icing sugar. Mix well and spread over the slice. Return to the refrigerator briefly before cutting into squares or bars.</div>
<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com5tag:blogger.com,1999:blog-4955153596828562171.post-27926577669508927552016-11-06T09:23:00.000+13:002016-11-06T09:23:05.205+13:00Irish Barmbrack<div class="separator" style="clear: both; text-align: center;">
Barmbrack is a lovely yeast bread packed full of tea soaked dried fruit. It's perfect for breakfast or a snack with a cup of tea or coffee.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy_me2wLE5K3aop7qajBKkrAxJyobQn4BpGFnblpw9jf7D_dDu-n6Ce3lifljiZ1Z3GawdufB5lqOSqDyraO1KW1w5_HAwDdXbWH6rSqIAb9DSws36xcgPJisbVC1ACfz5R5WCaNWfaI/s1600/barmbrack+low+close+slices.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJy_me2wLE5K3aop7qajBKkrAxJyobQn4BpGFnblpw9jf7D_dDu-n6Ce3lifljiZ1Z3GawdufB5lqOSqDyraO1KW1w5_HAwDdXbWH6rSqIAb9DSws36xcgPJisbVC1ACfz5R5WCaNWfaI/s640/barmbrack+low+close+slices.JPG" width="640" /></a></div>
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I made this lovely sweet, fruity bread at the request of my husband. He loves loaves and cakes packed with raisins. When he asked for a barmbrack I had no idea what he wanted but after a bit a research (combining my favourite parts of three different recipes from cookbooks I brought in Ireland!) I made him this lovely bread. I got a big tick of approval so here it is!</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSXYJGOKYlgUOSdUoi3XJoqU2znCbVK52NOQ4b3rpRqTNVfUqxs21AN9rLfXaXDiGV2Mi25u3X0p54Qq9_n_pOxOiDMRHbqxqZGTRLL-aVVtiORY_O3wSJ0c_lQAFIuaB4bdEk15APyk/s1600/barmbrack.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSXYJGOKYlgUOSdUoi3XJoqU2znCbVK52NOQ4b3rpRqTNVfUqxs21AN9rLfXaXDiGV2Mi25u3X0p54Qq9_n_pOxOiDMRHbqxqZGTRLL-aVVtiORY_O3wSJ0c_lQAFIuaB4bdEk15APyk/s400/barmbrack.JPG" width="400" /></a></div>
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I love baking yeast-based breads. Yes, they are time consuming but not difficult and always satisfying and much better than store brought equivalents. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtwxNmJvlAda1u34DpznQ8tgmq429lSNeM8rFo-aR94jIbpwdi4RCHlZJyPpU5sf-lU3sljeTp-Cl-iJkwHxqu89r9yROBOjnO1Z9t32xLpNQoOg6HbLVIa2XlXt6oFfxDwkGKildFCY/s1600/barmbrack+slice+very+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtwxNmJvlAda1u34DpznQ8tgmq429lSNeM8rFo-aR94jIbpwdi4RCHlZJyPpU5sf-lU3sljeTp-Cl-iJkwHxqu89r9yROBOjnO1Z9t32xLpNQoOg6HbLVIa2XlXt6oFfxDwkGKildFCY/s400/barmbrack+slice+very+close.JPG" width="400" /></a></div>
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The thing I love most about this bread is the tea soaked fruit. Soaking the fruit overnight in a strong black tea gives then fruit a beautiful plumpness and the bread an incredible flavour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDa6e-3-S9U_jeF2BdO7zGuDwMHJTBzY_xwte5t6qTIe6o3-UlRp63sylhqDYNRk2hOpev9cnhWc3fM92rkZyGX0kR12rso4Y6sLN6tRfGMW_Vesf5dAy9pujeNjxUFPFHauhpKGQMh0/s1600/barmbrack+above+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDa6e-3-S9U_jeF2BdO7zGuDwMHJTBzY_xwte5t6qTIe6o3-UlRp63sylhqDYNRk2hOpev9cnhWc3fM92rkZyGX0kR12rso4Y6sLN6tRfGMW_Vesf5dAy9pujeNjxUFPFHauhpKGQMh0/s400/barmbrack+above+square.JPG" width="398" /></a></div>
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This loaf keeps very well so it's a great one to bake on a Sunday and eat as a quick breakfast or snack all through the week. Just be sure to serve the slices with lashings of butter!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vWpykADhEhFZaO8m_kPW4mCkaXDlluENYKQ2lCA36YZPvdqH9ggXYai16SiulSE-fD5rpQ9vRF31Jb9pxoJAm4_FYdYUFMkkDJfs-Aj8ylQacyV8vsUDmjF9oOjiIfdWxZ4_IB9PcCs/s1600/barmbrack+sliced+turned.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vWpykADhEhFZaO8m_kPW4mCkaXDlluENYKQ2lCA36YZPvdqH9ggXYai16SiulSE-fD5rpQ9vRF31Jb9pxoJAm4_FYdYUFMkkDJfs-Aj8ylQacyV8vsUDmjF9oOjiIfdWxZ4_IB9PcCs/s400/barmbrack+sliced+turned.JPG" width="400" /></a></div>
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I've baked my bread in a round cake tin but you could use whatever you like.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0OO5081TXF5ktMA-9h_OiBXlwpRNdJb9sKONXQUATTgkWrShR4y653-RqmQHwP_VHY90z-c3LxgjgEmd1xO8d4TqoUoDrgnnjknOXCm6V5csrGe0a4CNt2OBFblNfCBI62A-87TViTI/s1600/barmbrack+slices+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0OO5081TXF5ktMA-9h_OiBXlwpRNdJb9sKONXQUATTgkWrShR4y653-RqmQHwP_VHY90z-c3LxgjgEmd1xO8d4TqoUoDrgnnjknOXCm6V5csrGe0a4CNt2OBFblNfCBI62A-87TViTI/s400/barmbrack+slices+close.JPG" width="400" /></a></div>
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Irish Barmbrack</h3>
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Makes one loaf</div>
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300 mL strong black tea, cold</div>
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1 Cup mixed peel</div>
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1 Cup currants</div>
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1 Cup raisins</div>
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4 Cups plain flour</div>
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1/4 tsp salt</div>
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1/3 Cup brown sugar</div>
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2 Tbsp mixed spice</div>
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1 tsp white sugar</div>
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300 mL lukewarm milk</div>
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15 g yeast</div>
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50 g butter</div>
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2 eggs, beaten</div>
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1. Soak the fruit overnight in the tea.</div>
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2. Sift the flour, mixed spice, and salt together in a large bowl, Add brown sugar and the butter.</div>
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3. Add the white sugar to the lukewarm milk and sprinkle the yeast over the top. Set aside for about 15 minutes until the yeast has activated (the bowl will be very frothy!).</div>
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4. Add the yeast mixture to the flour and add the beaten eggs. Mix until everything comes together.</div>
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5. Either knead the dough on a clean, lightly floured surface (for about 8 minutes), or in a mixer with the dough hook attached (for about 5 minutes).</div>
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6. Fold through the fruit and knead for another 2 minutes or so.</div>
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7. Put the dough into a greased 20 cm cake tin, cover with a tea towel, and leave to prove for 1 hour. Preheat the oven to 200 C during this time.</div>
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8. Bake the bread for 1 hour, until the top of the bread is a deep golden brown. When removed from the tin, the bread should sound hollow when tapped on the bottom. Cool on a wire rack.</div>
<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com4tag:blogger.com,1999:blog-4955153596828562171.post-70744042014889592742016-10-28T13:02:00.000+13:002016-10-28T13:02:16.189+13:00Strawberry White Chocolate Fudge<div class="separator" style="clear: both; text-align: center;">
Strawberries are my favorite summer fruit, it pairs well with all kinds of chocolate. Here strawberry is matched with white chocolate in a super simple to make fudge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrZuDjeMbEBq0Tq30lXtCu3rqktzoalCE-kVd9e96fmyVyyRVmCsAadkPhgV_yIekFlR5UCEJV-x30QJ-CGsyjOVSAb6fjrtZ4rmXKwXl89UB_QONs_2A3xW-79dUXKVkCCQBOxnwbto/s1600/Strawberry+white+choc+fudge+low+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrZuDjeMbEBq0Tq30lXtCu3rqktzoalCE-kVd9e96fmyVyyRVmCsAadkPhgV_yIekFlR5UCEJV-x30QJ-CGsyjOVSAb6fjrtZ4rmXKwXl89UB_QONs_2A3xW-79dUXKVkCCQBOxnwbto/s640/Strawberry+white+choc+fudge+low+close.JPG" width="640" /></a></div>
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Fudge is incredibly easy to make, with only a few ingredients and no real "baking" steps. It makes a great homemade gift or a sweet treat for the family.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLsf6AGTOwhPz98KHh9y-bX-hSG2oDweM8AVYQfjsG_e4_rBAOKQ4F3iE1qajsktBI8uZw5UuNCaSn89dTxExLWsI6qm2PoxaPTKdzn079GYSX4-oBPCRrids7u09Gs8AhQP1CRkrltA/s1600/Strawberry+white+choc+fudge+low+very+close+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLsf6AGTOwhPz98KHh9y-bX-hSG2oDweM8AVYQfjsG_e4_rBAOKQ4F3iE1qajsktBI8uZw5UuNCaSn89dTxExLWsI6qm2PoxaPTKdzn079GYSX4-oBPCRrids7u09Gs8AhQP1CRkrltA/s400/Strawberry+white+choc+fudge+low+very+close+square.JPG" width="398" /></a></div>
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Fudge is always my go to when I feel like something sweet but can't be bothered putting in the effort of baking something time consuming.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-p8x7dW-DZF-WVYpBb6nBRzr28VFzwwh429tJwAiXpzwqzPTvM1RKzHmIQMg-yyODu6gz0BXQxGp2zRw8Pqy_SleqLPxbO0Y6kMkcsg4I-F_x0ytxUPVj68E2H29y7EML8YSG4s5_81c/s1600/Strawberry+white+chocolate+frudge+above+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-p8x7dW-DZF-WVYpBb6nBRzr28VFzwwh429tJwAiXpzwqzPTvM1RKzHmIQMg-yyODu6gz0BXQxGp2zRw8Pqy_SleqLPxbO0Y6kMkcsg4I-F_x0ytxUPVj68E2H29y7EML8YSG4s5_81c/s400/Strawberry+white+chocolate+frudge+above+square.JPG" width="398" /></a></div>
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White chocolate, although delicious, is the most difficult to work with when baking due to the very low cocoa content. When you're wanting a white chocolate that melts well it's actually best to not go for a good quality eating chocolate (which is absolutely my preference when working with milk or dark chocolate!), look out for a baking-specific white chocolate in the baking isle of your supermarket.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VKk5QVEnMasfcslpxxrZHNhqIfTVXY3Mo9HoK7eGU_UfnJpeDtqC6xEg4ap_qXWFPJG88Ihxudp9Ji9OcTcATRWMNdU7CjR0Nze8oj-IJQyDkiN3Un8rNP3zNcjF3WPz0ldbIdBo7rc/s1600/Strawberry+white+choc+stack+low+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2VKk5QVEnMasfcslpxxrZHNhqIfTVXY3Mo9HoK7eGU_UfnJpeDtqC6xEg4ap_qXWFPJG88Ihxudp9Ji9OcTcATRWMNdU7CjR0Nze8oj-IJQyDkiN3Un8rNP3zNcjF3WPz0ldbIdBo7rc/s400/Strawberry+white+choc+stack+low+square.JPG" width="398" /></a></div>
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Strawberry and White Chocolate Fudge</h3>
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Makes about 30 pieces</div>
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400 g tin condensed milk</div>
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1 Cup caster sugar</div>
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100 g Butter</div>
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200 g White chocolate</div>
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3 tsp Strawberry essence</div>
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1 drop pink food colouring</div>
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1. Heat the condensed milk, sugar, and butter together in a saucepan over a medium heat until the butter is melted and everything is well combined.</div>
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2. Just before the mixture in the saucepan begins to boil, turn off the heat and add the chocolate, strawberry essence, and food colouring. Mix until the chocolate is melted and well combined into the mixture.</div>
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3. Pour into a greased or lined tin and refrigerate until set. Once set, cut into small squares and store in an airtight container. If your kitchen is very warm, store in the fridge.</div>
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<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com4tag:blogger.com,1999:blog-4955153596828562171.post-7121198987361521802016-09-10T01:00:00.000+12:002016-09-10T01:00:00.156+12:00Strawberry Cake<div style="text-align: center;">
Strawberries are one of my favourite things about Spring and Summer - I can never get enough of them and I eat them every day, so of course I'm always excited to try new recipes with strawberries and this Strawberry Cake will delight any strawberry lover. There's strawberry in the cake AND in the icing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9G094mdtWzsBNgGYdUK6MfRLSiKeyum8yPrn0D2P4DWC_Q06TPEQY-uBRrEHfjX_jffkEYgRr9fbXfEIuFRC13byEwdVg5WWjKuTuH0lsLS-l1LeM79cDkx40HXq0Bl9B1z7923xrf4/s1600/Strawberry+cake+slice+low+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9G094mdtWzsBNgGYdUK6MfRLSiKeyum8yPrn0D2P4DWC_Q06TPEQY-uBRrEHfjX_jffkEYgRr9fbXfEIuFRC13byEwdVg5WWjKuTuH0lsLS-l1LeM79cDkx40HXq0Bl9B1z7923xrf4/s640/Strawberry+cake+slice+low+close.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoA3VMUJ1dwR-vGLv4G49oRLkLoUvjkDxzSd-vTnI5hJhVF82HkHiSmjEBYxHFLu-mCHYyZ6P-snpW3Kc3kmwNKZ4JvQ1AGQSh3Topdy7Wd36ZqjxJOyrMDqPUcIhKQexaSGOSq68nTJo/s1600/freaky+friday+fall+2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoA3VMUJ1dwR-vGLv4G49oRLkLoUvjkDxzSd-vTnI5hJhVF82HkHiSmjEBYxHFLu-mCHYyZ6P-snpW3Kc3kmwNKZ4JvQ1AGQSh3Topdy7Wd36ZqjxJOyrMDqPUcIhKQexaSGOSq68nTJo/s640/freaky+friday+fall+2016.jpg" width="640" /></a><br />
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<span style="text-align: start;">It's Freaky Friday time again already! This season seems to have flown by and embarrassingly enough this is my first blog post since the Freaky Friday Spring Addition! Oops... If you've forgotten how Freaky Friday works, a group of bloggers get randomly assigned to cook/bake a recipe off another blog, write a blog post showing your chosen recipe and posting on the specified day. It's a lot of fun and a great way to try something a little different and learn about how others (and for me, others on the far side of the world!) like to cook.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4whtXkfH2eXuUVPQas8-u-xahIXRE1sb1xGLiLT5BR6Y1nbammzfMdHubTlX3Eo6XnP4TubCEI9UGwx_Ya87TeC8AMINaf5BOjt6FWNzcef_yPMZYTB_-WAwt7e1ZhGV_Bte1g_e8bxE/s1600/Strawberry+cake+low.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4whtXkfH2eXuUVPQas8-u-xahIXRE1sb1xGLiLT5BR6Y1nbammzfMdHubTlX3Eo6XnP4TubCEI9UGwx_Ya87TeC8AMINaf5BOjt6FWNzcef_yPMZYTB_-WAwt7e1ZhGV_Bte1g_e8bxE/s400/Strawberry+cake+low.JPG" width="400" /></a></div>
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<span style="text-align: start;">This season I was absolutely delighted to be assigned to </span><a href="http://www.anaffairfromtheheart.com/" style="text-align: start;">An Affair From The Heart</a><span style="text-align: start;">, a favourite blog of mine, hosted by a very dear blogger friend Michaela. A stay at home mom (and wife) to four lovely children. Her blog is filled with delicious recipes for main meals (family friendly of course!) and yummy desserts and baking.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmoR-KEgIem0HUpi4wsAd5m4AP9WM5XPOF0nfycrtvW_8zNAJDEFT5wlClsdQW-8CPBpBe8pHhBPoaj4mTCg138Y0gW4Fb4luZBrjKhZZYh-6mC5m1PyEnwqD-GwV7_ymD6c52Thwk2qs/s1600/Strawberry+cake+above+super+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmoR-KEgIem0HUpi4wsAd5m4AP9WM5XPOF0nfycrtvW_8zNAJDEFT5wlClsdQW-8CPBpBe8pHhBPoaj4mTCg138Y0gW4Fb4luZBrjKhZZYh-6mC5m1PyEnwqD-GwV7_ymD6c52Thwk2qs/s400/Strawberry+cake+above+super+close.JPG" width="400" /></a></div>
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<span style="text-align: start;">I had such a tricky time picking just one recipe to share with you all. I manage to cut down my shortlist to 11 recipes. I left the decision to my hubby in the end, once Id cut the list down a bit! Some of the (many) recipes that caught my attention where <a href="http://www.anaffairfromtheheart.com/2016/05/western-burgers/">Western Burgers</a>, <a href="http://www.anaffairfromtheheart.com/2016/05/old-fashioned-strawberry-icebox-cake/">Old Fashioned Strawberry Icebox Cake,</a> <a href="http://www.anaffairfromtheheart.com/2014/02/smore-banana-bread-made-with-kahlua/">S'More Banana Bread,</a> <a href="http://www.anaffairfromtheheart.com/2016/03/loaded-mac-n-cheese/">Loaded Mac 'n Cheese</a>, <a href="http://www.anaffairfromtheheart.com/2014/05/peanut-mm-peanut-butter-pie/">Peanut M&M Peanut Butter Pie,</a> <a href="http://www.anaffairfromtheheart.com/2015/08/chewy-chocolate-peanut-butter-bars/">Chewy Chocolate Peanut Butter Bars,</a> <a href="http://www.anaffairfromtheheart.com/2015/04/strawberry-cake/">Strawberry Cake</a> .... and the list just went on!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcVwzUvNGaNa6m_KliGnvkElRi38Q0CyEqcqsvWavls0rLbQdXhNVQBRD0-HMrvHgjZZZhODqY62eYqhPIfshwrLS8BFYvaUwHfW9IbNPCG06kpSms1UJsJT5tZNii0lrDHrdJTRPghE/s1600/Strawberry+cake+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcVwzUvNGaNa6m_KliGnvkElRi38Q0CyEqcqsvWavls0rLbQdXhNVQBRD0-HMrvHgjZZZhODqY62eYqhPIfshwrLS8BFYvaUwHfW9IbNPCG06kpSms1UJsJT5tZNii0lrDHrdJTRPghE/s400/Strawberry+cake+slice.JPG" width="400" /></a></div>
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<a href="http://www.anaffairfromtheheart.com/2015/04/strawberry-cake/">Strawberry Cake</a> won the race in the end and it was a clear winner when we had our first slice! This cake is incredibly easy to make and takes only minutes to whip up. This was my first time using a boxed baking mix (they aren't very big here in NZ) so I had no idea how cakes make like this turn out but I was so pleased with the moist, flavour packed cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnu1p5N-3KYbEiUR_WtVq-66yrURSKwTUaioqVbo0BZvLuulQnD9NgGZZRBK0GE0XbuUR-wqip1VUiT6pPy7KyGBM2SYV87xxEWhXoRuB7QQUkuSHEPiLe_5ZWjJn1BF_miEb2QmGgN48/s1600/Strawberry+cake+above+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnu1p5N-3KYbEiUR_WtVq-66yrURSKwTUaioqVbo0BZvLuulQnD9NgGZZRBK0GE0XbuUR-wqip1VUiT6pPy7KyGBM2SYV87xxEWhXoRuB7QQUkuSHEPiLe_5ZWjJn1BF_miEb2QmGgN48/s400/Strawberry+cake+above+square.JPG" width="398" /></a></div>
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My cake wasn't quite as beautifully pink, but I think that's entirely down to a difference in ingredients between New Zealand and the United States!</div>
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I'm just so excited that it's coming back into Summer and strawberries are filling the shevles in the supermarket again!</div>
<h3>
Strawberry Cake</h3>
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Serves 10-12<br />
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<u>Cake:</u><br />
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1 box white cake mix<br />
80 g butter<br />
3 eggs<br />
3/4 Cup milk<br />
1 80 g package (3 oz) strawberry jelly<br />
1/2 Cup strawberries (fresh or frozen)<br />
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<u>Icing</u><br />
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170 g butter, softened<br />
3/4 Cup strawberries (fresh or frozen)<br />
4 1/2 Cups icing sugar<br />
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<div style="margin: 0px 0px 10px; padding: 0px;">
<span style="font-family: inherit;"><span style="line-height: inherit;">1. Preheat oven to 180 C (350 F). Grease the sides and line the base of two 22 cm (9") round cake pans.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: inherit;"><br /></span><span style="line-height: inherit;">2. Combine cake mix, butter, eggs, milk, and jelly in your mixer or a large bowl. Mixed for 2 minutes. Gently fold in frozen strawberries.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: inherit;"><br /></span><span style="line-height: inherit;">3. Pour into prepared cake pans and bake for approximately 25 minutes. Use the "toothpick test" to make sure cake is done in the middle.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: inherit;"><br /></span><span style="line-height: inherit;">4. Turn out on a cooling rack to cool completely.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: inherit;"><br /></span><span style="line-height: inherit;">5. Prepare the Frosting: Combine frosting ingredients until frosting is desired consistency. Add more sugar to thicken, more strawberries to thin. Frost in between layers, and the outside as you would any cake.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: inherit;"><br /></span><span style="line-height: inherit;">6. Garnish with fresh strawberries if desired. Don't do this step too far in advance, as they will become syrupy.</span></span><br />
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Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com12tag:blogger.com,1999:blog-4955153596828562171.post-35678038472752942062016-06-25T01:00:00.000+12:002016-06-25T01:00:00.208+12:00Peanut Butter and Jelly Bars<div style="text-align: center;">
Sweet and salty isn't really a combination you'd usually associate with the word delicious - unless you're talking PB&J!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQia0kymBqDQHBo8J0Mzv796Lc4PiDnBDOGSC8UMvW3mGxJ3C3vl-N8EtRZKefEc1wkCagj9W5XT5k8kQs9OjcIgQVY5QDm4R2X7VpibgF2tehPy-RnPHfor7McOE1lItmdFJUyu4u8k/s1600/PB%2526J+bars+low+very+close+stack.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAQia0kymBqDQHBo8J0Mzv796Lc4PiDnBDOGSC8UMvW3mGxJ3C3vl-N8EtRZKefEc1wkCagj9W5XT5k8kQs9OjcIgQVY5QDm4R2X7VpibgF2tehPy-RnPHfor7McOE1lItmdFJUyu4u8k/s640/PB%2526J+bars+low+very+close+stack.JPG" width="640" /></a></div>
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Can you believe that we're already into ANOTHER season?! Which does of course mean it's time for the latest round of Freaky Friday!</div>
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If you're just tuning in now, Freaky Friday <span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 20.79px;">is a seasonal event with participants made up of a lovely group of food bloggers who, every season, are </span></span><span style="line-height: 20.79px;">secretly</span><span style="font-family: inherit;"><span style="line-height: 20.79px;"> assigned to another blog from the group where they must choose a recipe that's really caught their eye, make it, photograph it, eat it, and blog about it. It's a really fun way to try something new and learn, post a recipe that might be a little different to what you'd usually find on any particular blog. and learn more about how other bloggers like to cook!</span></span></span></div>
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You can take a look at my previous #FreakyFridayRecipes posts here: <a href="http://picnicnz.blogspot.co.nz/2015/06/boston-cream-pie.html">Boston Cream Pie</a>, <a href="http://picnicnz.blogspot.co.nz/2015/10/slow-cooker-pepper-steak.html">Slow Cooker Pepper Steak</a>, <a href="http://picnicnz.blogspot.co.nz/2015/12/oatmeal-chip-bars.html">Oatmeal Chip Bars</a>, <a href="http://picnicnz.blogspot.co.nz/2016/02/smores-brownies.html">S'mores Brownies</a>, and <a href="http://picnicnz.blogspot.co.nz/2016/04/ultimate-tex-mex-tater-soup.html">Ultimate Tex-Mex Tater Soup</a></div>
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<span style="font-family: inherit;">This season (unfortunately in the depths of winter here...) I was excited to be assigned to <a href="http://www.adishofdailylife.com/">A Dish Of Daily Life</a>. Our host on this blog is the lovely Michelle of Connecticut, a truly talented cook, a mom to three teens, and author of anything lifestyle related; food, <span style="background-color: white;"><span style="line-height: 29.25px;">helpful how-to’s, her </span><span style="line-height: 29.25px;">family's</span><span style="line-height: 29.25px;"> best travel adventures and tips, and a little bit of their daily life too. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRcsgLHn0CGJ0HRH4Ri-sW430ufhbLFTNxEuuZrQfaoc1oMF08P9KUHNH5tKfNdfv6dppRqtGOqSiFY-lONmzLVkdH5NeljqWNZ3wZPiuwzvxdNNPXtFpqTchRP-pJQHQE3bVEArfE_o/s1600/PB%2526J+bars+above+very+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRcsgLHn0CGJ0HRH4Ri-sW430ufhbLFTNxEuuZrQfaoc1oMF08P9KUHNH5tKfNdfv6dppRqtGOqSiFY-lONmzLVkdH5NeljqWNZ3wZPiuwzvxdNNPXtFpqTchRP-pJQHQE3bVEArfE_o/s400/PB%2526J+bars+above+very+close.JPG" width="400" /></a></div>
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So as usual, picking just ONE recipe to feature was hard. I did manage to narrow down to the following yummy list:<br />
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<a href="http://www.adishofdailylife.com/2015/03/pbj-bars-with-strawberry-jam/">PB&J Bars with Strawberry Jam </a><br />
<a href="http://www.adishofdailylife.com/2015/05/gourmet-grilled-cheese-buffalo-chicken-grilled-cheese/">Buffalo Chicken Grilled Cheese</a><br />
<a href="http://www.adishofdailylife.com/2014/06/chocolate-chip-granola-bar-cookies/">Chocolate Chip Granola Bar Cookies</a><br />
<a href="http://www.adishofdailylife.com/2016/04/mexican-rice-and-beans-recipe/">Mexican Rice and Beans</a><br />
<a href="http://www.adishofdailylife.com/2016/03/honey-mustard-chicken-recipe/">Sticky Honey Mustard Chicken</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcFgZHH4N-rj5d3Pb6r8eGAwqwV9OqriYJAu4erBHT3LPf9shTPqX14tMQoxDK0u6jBNBnc2EkXkedEtxYUJMqh90rQFdHW6tuRdgby83kPyoPRguw0AWJ6g3VP9ap7_9-ECKEXlwdjc/s1600/PB%2526J+bars+stack+low+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcFgZHH4N-rj5d3Pb6r8eGAwqwV9OqriYJAu4erBHT3LPf9shTPqX14tMQoxDK0u6jBNBnc2EkXkedEtxYUJMqh90rQFdHW6tuRdgby83kPyoPRguw0AWJ6g3VP9ap7_9-ECKEXlwdjc/s400/PB%2526J+bars+stack+low+square.JPG" width="398" /></a></div>
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You've probably worked out by now that I chose the PB&J Bars with Strawberry Jam. <span style="text-align: center;">My bars don't look anything even close to as pretty as Michelles, but that often happens when using US cups and measurements with metric cups and measures - funny enough, they're not the same! So although my bars weren't pretty, they tasted darn good!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgZLQle3HDqps2F5kXImAckNkvC70A2NaQW-8tkfWJWweo2PbeuzSK3aYf6GMsHVel4T_Hsp2K6_Wsirkz0VLA15oiygX9kFSdyqOktakEar__AaPse1g5onWhq-M5XkNE57sFYnGvig/s1600/PB%2526J+bars+above+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgZLQle3HDqps2F5kXImAckNkvC70A2NaQW-8tkfWJWweo2PbeuzSK3aYf6GMsHVel4T_Hsp2K6_Wsirkz0VLA15oiygX9kFSdyqOktakEar__AaPse1g5onWhq-M5XkNE57sFYnGvig/s400/PB%2526J+bars+above+square.JPG" width="398" /></a></div>
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These bars are wonderful. They are super easy to make, really amazingly delicious (seriously, who can say no to peanut butter and strawberry jam??), they keep super well, and are a perfect lunchbox snack. </div>
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Peanut Butter and Jelly Bars</h3>
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Makes about 16 bars</div>
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<span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">2 sticks of butter, softened (I used 220 g)</span></div>
<span style="font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">1½ cups of light brown sugar, packed</span><br /><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">½ cup creamy peanut butter</span><br /><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">2 teaspoons baking soda</span><br /><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">1 teaspoon vanilla</span><br /><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">1 egg</span><br /><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">2 cups all purpose flour</span><br /><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">2 cups of oats</span><br /><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">1 cup strawberry jam </span></span><br />
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<span style="text-align: inherit;"><span style="font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1. Preheat oven to 180 degrees </span></span>Celsius<span style="font-family: inherit;"><span style="font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">.</span></span></span><br />
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">2 Line a 13 x 9 glass baking pan with foil, with extra over the edges. When your bars are done, you can simply lift them out of the baking dish. </span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">Grease your foil with butter.</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">3, Using a stand mixer or hand-held beater, beat the butter until smooth.</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">4. Add the brown sugar, peanut butter, and baking soda and continue to beat until combined. </span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">Then add vanilla and egg, continue to combine.</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">5. Add flour to mixture slowly and continue beating until well mixed.</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">6. Remove bowl from stand mixer (if using), fold in oats, and mix in by spoon.</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">7. Set aside about ½ cup of the dough, and press the rest of it into the bottom of your pan on top of the foil.</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">8. Spread strawberry jam or preserves across the top of the dough. </span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">Sprinkle pieces of reserved dough across the entire top.</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">9. Bake for approximately 35 minutes or until you can insert a toothpick cleanly,</span></div>
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<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">10. Remove from oven, allow to cool. </span><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; text-align: inherit;">Once cool, remove from pan, and cut into bars or squares.</span><br />
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Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com11tag:blogger.com,1999:blog-4955153596828562171.post-3178238468100592612016-06-22T14:42:00.000+12:002016-06-22T15:12:44.469+12:00Almond Butter Pancakes<div style="text-align: center;">
I got some almond butter, but I'd never used almond butter before so I didn't really know what to do with it. But I do love pancakes. So I thought I'd try using almond butter as a key ingredient in pancakes. It's delicious. You should try it!</div>
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Pancakes are hands down my favorite weekend breakfast. They are fun and reasonably quick to make, filling, and delicious. Since I love pancakes so much, I'm always keen to experiment with different recipes and flavor combinations. Almond butter pancakes is a fantastic combination!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJC1RUuzls1I_PtHlTStbpkqtlfk2njPdSjsbZN9_Xm2U82iFHTkOqfhFL0F9KBMDFD4X8w7Or4EnbIJrXq2E0T_uY7A0IufGEO0vxRwwdPYwIJbkcF91WLOw54mV3yTOk1HM1HTnKris/s1600/Almond+butter+pancakes+cut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJC1RUuzls1I_PtHlTStbpkqtlfk2njPdSjsbZN9_Xm2U82iFHTkOqfhFL0F9KBMDFD4X8w7Or4EnbIJrXq2E0T_uY7A0IufGEO0vxRwwdPYwIJbkcF91WLOw54mV3yTOk1HM1HTnKris/s400/Almond+butter+pancakes+cut.JPG" width="400" /></a></div>
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As far as nut butters go, almond butter is fantastic! It has a lovely flavor and texture, it's easy to use in cooking, and it has a fairly mild taste compared to peanut butter. </div>
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Since the flavor of almond butter isn't super strong, it means that these pancakes are beautifully subtle. Which is brilliant when thinking about what to top your pancakes with!</div>
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We piled on berries, slivered almonds, whipped cream, and maple syrup on our pancakes but you could really go wild with this and use whatever you prefer!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5Q0tI6Gtj_Dg4v8W4uwaRq7vGId8OBi8em-hvSGRobMjznOQ3bVt-NCx7GzocT7EpnIVzHBAUvg4l5pWfDUdutujTJFxJkDGMg1Bs8WmR74Wmo4ScK1n6ZPdYYsF3Y9GxriAPGGJGuE/s1600/Almond+butter+pancakes+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5Q0tI6Gtj_Dg4v8W4uwaRq7vGId8OBi8em-hvSGRobMjznOQ3bVt-NCx7GzocT7EpnIVzHBAUvg4l5pWfDUdutujTJFxJkDGMg1Bs8WmR74Wmo4ScK1n6ZPdYYsF3Y9GxriAPGGJGuE/s400/Almond+butter+pancakes+square.JPG" width="397" /></a></div>
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Almond Butter Pancakes</h3>
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Serves 4</div>
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2 Cups flour (plain, or half and half plain and wholemeal)</div>
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1 tsp baking powder</div>
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1 tsp baking soda</div>
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2 Tbsp sugar</div>
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2 eggs</div>
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2 Cups buttermilk</div>
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1/4 Cup almond butter</div>
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<u>To serve:</u></div>
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Mixed berries (fresh or frozen)</div>
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Sliced almonds</div>
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Whipped cream</div>
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Maple syrup</div>
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1. Combine the flour, baking powder, baking soda, and sugar together in a large bowl.</div>
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2. In a separate bowl, combine the eggs, buttermilk, and almond butter. Mix gently into the dry ingredients. </div>
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3. Heat a large fry pan over a medium heat. Grease the pan with oil or butter and cook each pancake (about 1/4 cup of batter per pancake) for a couple of minutes on each side.</div>
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4. Top with berries, almonds, cream, and maple syrup. </div>
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<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com6tag:blogger.com,1999:blog-4955153596828562171.post-63907327340419223132016-06-15T12:58:00.002+12:002016-06-15T13:15:22.638+12:00Spicy Thai Noodle Soup<div class="separator" style="clear: both; text-align: center;">
You don't need hours of simmering to make a soup bursting with all the flavors of South East Asia that we love. This quick and easy Thai Noodle Soup can be on your table in 30 minutes and is sure to delight any lover of Thai food.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjR65pqppt5QHf7rKERzYexuYrLzu8ZjwgK4uy_rinFyhhruLQpQqB2py6Zv0m5PCQZ4Qcy7yk_el4jLnex95EVz1sE8XP4ShlHQ2N41FCJyk8BFVzia5p3pdIieZwGMN4lClk9ObqBCY/s1600/Spicy+Thai+noodle+soup+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjR65pqppt5QHf7rKERzYexuYrLzu8ZjwgK4uy_rinFyhhruLQpQqB2py6Zv0m5PCQZ4Qcy7yk_el4jLnex95EVz1sE8XP4ShlHQ2N41FCJyk8BFVzia5p3pdIieZwGMN4lClk9ObqBCY/s640/Spicy+Thai+noodle+soup+square.JPG" width="636" /></a></div>
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This soup is a great midweek meal and it's perfect for anytime of the year. The zesty lime makes it great for cooler summer nights, but then again it's soup so perfect for warming you in the winter too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheL3PDjxqzTirI4XceeoOFQSxAQcCi0DiL1lodgK6g67gREoqoVN6Mi0uYQfQ6-S750bj8F9hmuRV-k_IA3c32uisSsz0ryVWbNJ9TKxLyln-BCoGOd3JEJKQ1UZZc-lAsS-XhUxpLUkw/s1600/Spicy+Thai+Noodle+Soup+above+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheL3PDjxqzTirI4XceeoOFQSxAQcCi0DiL1lodgK6g67gREoqoVN6Mi0uYQfQ6-S750bj8F9hmuRV-k_IA3c32uisSsz0ryVWbNJ9TKxLyln-BCoGOd3JEJKQ1UZZc-lAsS-XhUxpLUkw/s400/Spicy+Thai+Noodle+Soup+above+close.JPG" width="400" /></a></div>
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Aside from how delicious this soup is, my other favorite thing is how delightfully thick it is. This comes down to a couple of easy steps. Firstly, most of the vegetables have been blitzed up as part of the curry paste, and secondly coconut cream. If you ever have the option, I'd always go for coconut cream over coconut milk. You get a much better consistency of the finished meal, and you get the coconut flavor coming through so much better.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHeQ42W3IMywJ-JowvotkhwlffUNgzzddJIwnx5458rHsWyfCWS0O1b8xP2OVzqweg_rRRZmeO6v-khCkP1iA-CyK4can-xeLVXT0cmKr3V8ZNaUyQvxNF0cv5r6_CsYIAjQWZOXqaRc/s1600/Spicy+Thai+noodle+soup+low.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHeQ42W3IMywJ-JowvotkhwlffUNgzzddJIwnx5458rHsWyfCWS0O1b8xP2OVzqweg_rRRZmeO6v-khCkP1iA-CyK4can-xeLVXT0cmKr3V8ZNaUyQvxNF0cv5r6_CsYIAjQWZOXqaRc/s400/Spicy+Thai+noodle+soup+low.JPG" width="400" /></a></div>
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You could use whatever type of noodle is your favorite in this dish. I've used thin egg noodles here but I've also used thick rice noodles in this recipe and it was equally as yummy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJOp6Wnc5aHSXvc3Sw9KlqudmCXK4gUMRYYc4NpfkwKbH7O3d98hFKDqloTGFU2kQrmirurj2r828C7sPojTe8lB9Ok-wct1c-vPSn9-OhP_stDDayavKF1nHao7N8Yw2X4lAbZ_2tPE/s1600/Spicy+Thai+Noodle+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJOp6Wnc5aHSXvc3Sw9KlqudmCXK4gUMRYYc4NpfkwKbH7O3d98hFKDqloTGFU2kQrmirurj2r828C7sPojTe8lB9Ok-wct1c-vPSn9-OhP_stDDayavKF1nHao7N8Yw2X4lAbZ_2tPE/s400/Spicy+Thai+Noodle+Soup.JPG" width="400" /></a></div>
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I haven't used any meat in this dish but if you've got leftover chicken you can toss that in too for a great spin on your classic chicken noodle soup!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNY2l3rcBS-T0dXFyKOmEYJghHJsoxwHmyljl0hyphenhyphenZB_lPK2eZs7XqnAxpPGiCgPoumtwsyUixjGHqDNNY0FuvUbdcahANPkl74QJrj88rC-830WDmDOwsaxhbmmQLKwjTrsR_-jx75gk/s1600/Spicy+Thai+Noodle+Soup+above+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNY2l3rcBS-T0dXFyKOmEYJghHJsoxwHmyljl0hyphenhyphenZB_lPK2eZs7XqnAxpPGiCgPoumtwsyUixjGHqDNNY0FuvUbdcahANPkl74QJrj88rC-830WDmDOwsaxhbmmQLKwjTrsR_-jx75gk/s400/Spicy+Thai+Noodle+Soup+above+square.JPG" width="398" /></a></div>
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Spicy Thai Noodle Soup</h3>
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Serves 4</div>
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3 cloves garlic, chopped</div>
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2 Tbsp fresh ginger</div>
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1 Tbsp lemongrass paste</div>
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1 tsp shrimp paste (optional)</div>
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2 Tbsp red curry paste</div>
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1 Tbsp coriander paste (or a bunch of fresh coriander, roughly chopped)</div>
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1 Tbsp red chili paste (or 2 red chilies, roughly chopped)</div>
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2 Tbsp coconut oil</div>
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1 lime, zest and juice</div>
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1 red bell pepper, roughly chopped</div>
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1 onion, roughly chopped</div>
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4 cups chicken stock</div>
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1 can (400 mL) coconut cream</div>
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200 g egg or rice noodles</div>
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1-2 Tbsp fish sauce (optional)</div>
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<u>To serve:</u></div>
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roughly chopped coriander, sliced red chili, sliced spring onion</div>
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1. Combine everything in the ingredients list (excluding lime juice) from the garlic down to the onion in a blender. Blitz until a thick paste has formed,</div>
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2. Heat a large saucepan over a medium-high heat and fry the paste for a couple of minutes, until fragrant. </div>
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3. Add the stock and coconut cream and bring to a boil, Reduce heat to a simmer and simmer for about 10 minutes to allow the flavors to infuse.</div>
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4. While the soup is simmering, cook your noodles (enough for 4 serves) according to the package directions. Divide the cooked noodles between four bowls.</div>
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5. Season the soup to taste with lime juice and fish sauce. Divide between the bowls and top each one with fresh coriander, fresh chili, and spring onion. </div>
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<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com2tag:blogger.com,1999:blog-4955153596828562171.post-73512498920790952222016-06-14T10:55:00.001+12:002016-06-14T10:55:51.353+12:00Orange Almond Syrup Cake<div class="separator" style="clear: both; text-align: center;">
Orange and Almond are a wonderful match and together in a cake, perfection!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKAXsukyRkyjhJ185hBvair1rDEwkxRFN66fwdBzOQ5OeIvQK2lf1l61IoMRTeaBpJRAQS0HtVetW9nmYgwyjATGwrRpB2rNIIVxfW01l7pqgrssrDsorlj8jYPIK3wpOgl-VZSRKyFM/s1600/Orange+almond+syrup+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKAXsukyRkyjhJ185hBvair1rDEwkxRFN66fwdBzOQ5OeIvQK2lf1l61IoMRTeaBpJRAQS0HtVetW9nmYgwyjATGwrRpB2rNIIVxfW01l7pqgrssrDsorlj8jYPIK3wpOgl-VZSRKyFM/s640/Orange+almond+syrup+cake.JPG" width="640" /></a></div>
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As far as cakes go, I've made them all! You could say I'm a little obsessed. But Orange and Almond Syrup Cake has got to be up there as one of my favorites. And considering there's no chocolate in sight in this cake (since my favorite everything else is chocolate), you know it's got to be good!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqd52qpnC04pLGNIvGNvQu4tfK0ZFSaJ8W1Zw6cb1t-KYYQVeawJapWNhpJbdyzdyu_pWW-cStaETRR8AyQUHBprgKbaYK9RDUBG0dDebtEl0BULutGKQ_GT69d0wtx4J4nA7H4cqcKQ8/s1600/Orange+almond+syrup+cake+low+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqd52qpnC04pLGNIvGNvQu4tfK0ZFSaJ8W1Zw6cb1t-KYYQVeawJapWNhpJbdyzdyu_pWW-cStaETRR8AyQUHBprgKbaYK9RDUBG0dDebtEl0BULutGKQ_GT69d0wtx4J4nA7H4cqcKQ8/s400/Orange+almond+syrup+cake+low+square.JPG" width="400" /></a></div>
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There is so much to love about this cake; it's SO quick and easy to prepare, it's incredibly moist, it's sweet without being too sweet, and it's perfect as is with no icing which means you can have a bigger slice, right?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAvhQfttKX9HTgCc0sVZ-3WOCCSszN7lXk3_iMRCZv3KxjVgB_M4itdaKaJBlfnel3en-IqLssCb-7l4FmBlnVpBtve2xrJwJxBOv2W7FLw_q2UQnMd9sgsNasJbKetpzh9ACJSo8EbI/s1600/Orange+almond+cake+slice+low+very+close+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAvhQfttKX9HTgCc0sVZ-3WOCCSszN7lXk3_iMRCZv3KxjVgB_M4itdaKaJBlfnel3en-IqLssCb-7l4FmBlnVpBtve2xrJwJxBOv2W7FLw_q2UQnMd9sgsNasJbKetpzh9ACJSo8EbI/s400/Orange+almond+cake+slice+low+very+close+square.JPG" width="398" /></a></div>
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Before I let you guys in on this recipe I must firstly apologize for my absolute and complete lack of blog posts for the past two months! I started a new job in February and I absolutely LOVE it. It's so wonderful to have finally found my perfect job, but that has meant I've become pretty darn slack on the ol' blog posts as I've been completely absorbed in my work. I've promised myself to try a bit harder from now on to get through the whole big line of recipes I have waiting to go!</div>
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Orange and Almond Syrup Cake</h3>
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Serves 8-12</div>
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2 large oranges, juice and rind</div>
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180 g butter, softened</div>
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1 cup caster (superfine) sugar</div>
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3 eggs</div>
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2 1/2 cups ground almonds</div>
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1 tsp baking powder</div>
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1/4 cup milk</div>
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<u>Syrup</u></div>
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1 large orange, juice and rind</div>
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100 g caster sugar</div>
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1. Preheat the oven to 170C. Grease and line a 22 cm springform cake tin.</div>
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2. Cream the butter and sugar until pale and fluffy. Add the eggs and beat well. Beat in the orange juice and rind. </div>
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3. Fold in the ground almonds, baking powder, and milk. Pour the mixture into the prepared cake tin and bake for about 1 hour, or until a skewer inserted into the centre of the cake comes out clean. </div>
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4. While the cake is cooking, make the syrup but combining the orange juice, rind, and sugar together in a saucepan. Stir over a medium heat until the sugar has dissolved and then simmer over a low heat until the mixture reaches a syrupy consistency. </div>
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5. Poke small holes in the top of the still hot cake and pour over the syrup. Remove the cake from the tin and leave to cool on a wire rack.</div>
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6. Serve with whipped cream or creme fraiche. </div>
<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com9tag:blogger.com,1999:blog-4955153596828562171.post-36729927949436500172016-04-16T01:00:00.000+12:002016-04-16T01:00:14.699+12:00Ultimate Tex-Mex Tater Soup<div style="text-align: center;">
There's nothing more comforting than a big bowl of flavor-packed and slightly spicy soup on a cold evening (well, in summer too in our house!), and this Tex-Mex Tater Soup is sure to please any soup lover.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-weoyqnMsTNZCEGWVDFzU1tLk37lGy4wgmrrfusTF5jz7rU5W6Ia59ChxAcTxUxCVt7Ln09zJi3Z8A5lr_PckPF61LcsWOcxaBmToSd9Kn1ujkC-2moLSO5woNY1GRzBFkdZ8ZD8dpGg/s1600/Tex+Mex+tater+soup+above+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-weoyqnMsTNZCEGWVDFzU1tLk37lGy4wgmrrfusTF5jz7rU5W6Ia59ChxAcTxUxCVt7Ln09zJi3Z8A5lr_PckPF61LcsWOcxaBmToSd9Kn1ujkC-2moLSO5woNY1GRzBFkdZ8ZD8dpGg/s640/Tex+Mex+tater+soup+above+square.JPG" width="638" /></a></div>
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Welcome to the latest round of the Freaky Friday Blog Hop - this time were are celebrating SPRING! Or, if you're in the Southern Hemisphere like myself, Autumn (and feeling like winter I must admit!). Just to refresh your memory, Freaky Friday is made up of a lovely group of food bloggers who, every season, are assigned to another blog from the group where they must choose a recipe that's really caught their eye, make it, photograph it, eat it, and blog about it. It's a really fun way to try something new and learn more about how other bloggers like to cook!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuU_P504Z8RyCy3EGXap3bRbyCgDVHV5Vs3Gtc0atMwQs1BGNuwlLVR8ZYYU3vZuUKszBx4W52_d4eb6VSKqe_PvvEVUnWPg2KRqm7zPjgLMYgqZCakFdMYOeSpL80S3ABanUSsNRnVQ/s1600/FF+spring+edition.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuU_P504Z8RyCy3EGXap3bRbyCgDVHV5Vs3Gtc0atMwQs1BGNuwlLVR8ZYYU3vZuUKszBx4W52_d4eb6VSKqe_PvvEVUnWPg2KRqm7zPjgLMYgqZCakFdMYOeSpL80S3ABanUSsNRnVQ/s640/FF+spring+edition.jpg" width="640" /></a></div>
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I was very lucky to be assigned to one of my absolute most favorite blogs for the Spring Edition of Freaky Friday - <a href="http://www.auntbeesrecipes.com/">Aunt Bee's Recipes</a>. Brandi is one of my oldest and dearest blogging buddies. We've been with each other from very near the start, and we've both been at this blogging business for around the same amount of time so it's been wonderful watching each other grow and learn.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOT9vhKN_bk2yCBebmBVnU8ncvzYvlIi6mm4E4uZMTjMMMqA88QsxTFyZsDAhZLkPkqAMdlopBYEP45Il-Hgq5ML8FLGpDcvIFG-lPJ3KhBZ7ucUoylNcwoFqw10D-UTDE6t3CVTyupAg/s1600/Tex+Mex+tater+soup+low+very+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOT9vhKN_bk2yCBebmBVnU8ncvzYvlIi6mm4E4uZMTjMMMqA88QsxTFyZsDAhZLkPkqAMdlopBYEP45Il-Hgq5ML8FLGpDcvIFG-lPJ3KhBZ7ucUoylNcwoFqw10D-UTDE6t3CVTyupAg/s400/Tex+Mex+tater+soup+low+very+close.JPG" width="400" /></a></div>
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Brandi fell in love with cooking after marrying the love of her life almost 11 years ago, and she's developed a real passion and skill in the kitchen. Not only does she blog over at Aunt Bee's Recipes, but she also has a column on <a href="http://www.rocketcitymom.com/">Rocket City Mom</a>, entitled "<a href="http://www.rocketcitymom.com/author/brandiburgess/">Around the Table with Aunt Bee</a>"</div>
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Brandi has a real flare for Tex-Mex and comfort food - both of which I adore. Of course this made picking out just one recipe to make pretty darn difficult. I bookmarked dozens of recipes that grabbed my attention, including <a href="http://www.auntbeesrecipes.com/2015/08/preachers-mexican-macaroni-casserole.html">Preacher's {Mexican} Macaroni Casserole,</a> <a href="http://cheesy%20italian%20chicken%20pot%20pie/">Cheesy Italian Chicken Pot Pie,</a> <a href="http://xn--the%20worlds%20best%20baked%20chicken-x64w/">The World's Best Baked Chicken,</a> <a href="http://flavorful%20chicken%20fajitas/">Flavorful Chicken Fajitas</a>, <a href="http://white%20chicken%20enchiladas%20casserole/">White Chicken Enchiladas</a>, and the recipe I eventually decided on, <a href="http://%7bultimate%7d%20tex-mex%20tater%20soup/">{Ultimate} Tex-Mex Tater Soup.</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWP55N6yTUELdoRduD8YtIUbkP_xVoRVB5cB84TLK0qk3dVFUR_Woas79QQoxfdIJ3LYX-p1qmieBVtttaOkzPvRbtsjJX3akGNQNMs8hKnwZtp3PpP5kTTiDeUE4NeWgzC3Z9tnLgD8o/s1600/Tex+Mex+tater+soup+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWP55N6yTUELdoRduD8YtIUbkP_xVoRVB5cB84TLK0qk3dVFUR_Woas79QQoxfdIJ3LYX-p1qmieBVtttaOkzPvRbtsjJX3akGNQNMs8hKnwZtp3PpP5kTTiDeUE4NeWgzC3Z9tnLgD8o/s400/Tex+Mex+tater+soup+square.JPG" width="398" /></a></div>
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Let me tell you about this soup... It's absolutely incredible! I love my soups to be thick and bursting with flavors and this ticks both of those boxes. If you like Mexican food then this is the dish you're looking for.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56Vl-a94lvNU6-SMAuKkmIAFX6L9HMRr51VGH9lKX_4t-XSEfiRNkg-PNyvUE9rwL0Wxxg17_aIgoyKQ2BFjOQ064p87OjmStZl6pD_0RY7k42OpiXtU5KsWf2Fjv975qAK9RRKwLtss/s1600/Tex+Mex+Tater+Soup+above+very+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56Vl-a94lvNU6-SMAuKkmIAFX6L9HMRr51VGH9lKX_4t-XSEfiRNkg-PNyvUE9rwL0Wxxg17_aIgoyKQ2BFjOQ064p87OjmStZl6pD_0RY7k42OpiXtU5KsWf2Fjv975qAK9RRKwLtss/s400/Tex+Mex+Tater+Soup+above+very+close.JPG" width="400" /></a></div>
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This recipe used a few products that are not available in New Zealand, so appropriate substitutes were made.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICm1mOcMKRy-KO8J3jsjbhEPW2wqtay6Q4q45vPOWnQvnm-cW_hb5xIFu5_5dafuIM6bPzosoH0W1xwH-z8Bx-rY9_KF-4zejC_HS9ufvtm7bRYuA5kd3aAj-bGMO_nFgRTg-YM5sXHg/s1600/Tex+Mex+tater+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICm1mOcMKRy-KO8J3jsjbhEPW2wqtay6Q4q45vPOWnQvnm-cW_hb5xIFu5_5dafuIM6bPzosoH0W1xwH-z8Bx-rY9_KF-4zejC_HS9ufvtm7bRYuA5kd3aAj-bGMO_nFgRTg-YM5sXHg/s400/Tex+Mex+tater+soup.JPG" width="400" /></a></div>
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<h3>
Ultimate Tex-Mex Tater Soup</h3>
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Serves 4</div>
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<span style="background-color: white;"><span style="font-family: inherit;">1 lb (450 g) ground beef</span></span></div>
<span style="background-color: white;"><span style="font-family: inherit;">1 onion, diced</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">3 cloves garlic, minced</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 packet taco seasoning</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1</span></span><span style="background-color: white;"><span style="font-family: inherit;"> can diced tomatoes and green chilies, undrained</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 can black beans, drained and rinsed</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 cob corn</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 red bell pepper, diced</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1</span></span><span style="background-color: white;"><span style="font-family: inherit;"> large potato, peeled and diced</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">4 cups chicken stock</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">4 cups milk</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">1 8 oz (250 g) package cream cheese</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">Big bunch of fresh coriander/cilantro leaves</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">salt & pepper to taste</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;">Serve with shredded cheese, sour cream & diced fresh jalapeno </span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;">1. In a large saucepan, brown ground beef with onion. Add garlic and potato, cook for 2 minutes more. Drain off excess grease. </span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;">2. Add taco seasoning, diced tomato, pepper, black beans, corn, chicken broth and milk. Bring to a boil then reduce to a simmer, covered for 20 minutes. </span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">3. Stir in cream cheese and fresh coriander. Season with salt and pepper to taste. Serve topped with shredded cheese, sour cream and diced jalapeno for the ones that like it hot. </span></span><br />
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Here's a full list of this editions participants - be sure to pay them a visit and see what's been cooking!<br />
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<span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">An Affair from the Heart – </span><a href="http://www.anaffairfromtheheart.com/" rel="nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; text-decoration: none;" target="_blank">http://www.anaffairfromtheheart.com/</a><br />
<span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">A Dish of Daily Life – </span><a href="http://www.adishofdailylife.com/" rel="nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; text-decoration: none;" target="_blank">http://www.adishofdailylife.com/</a><br />
<span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">Aunt Bee’s Recipes – </span><a href="http://www.auntbeesrecipes.com/" rel="nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; text-decoration: none;" target="_blank">http://www.auntbeesrecipes.com/</a><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;"><br />The Devilish Dish – <a href="http://thedevilishdish.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://thedevilishdish.blogspot.com/</a><br />Full Belly Sisters – <a href="http://fullbellysisters.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://fullbellysisters.blogspot.com/</a><br />Cooking on a Budget – <a href="http://pattyandersonsblog.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://pattyandersonsblog.blogspot.com/</a><br />A Kitchen Hoor’s Adventures – <a href="http://www.akitchenhoorsadventures.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.akitchenhoorsadventures.com/</a><br />LeMoine Family Kitchen – <a href="http://www.lemoinefamilykitchen.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.lemoinefamilykitchen.com/</a><br />Life Currents – <a href="http://lifecurrents.dw2.net/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://lifecurrents.dw2.net/</a><br />The Flavor Blender – <a href="http://www.theflavorbender.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.theflavorbender.com/</a><br />The Foodie Affair – <a href="http://www.thefoodieaffair.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.thefoodieaffair.com/</a><br />Wildflours Cottage Kitchen – <a href="http://wildflourskitchen.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://wildflourskitchen.com/</a><br />Take Two Tapas – <a href="http://taketwotapas.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://taketwotapas.com/</a><br />Belle of the Kitchen – <a href="http://belleofthekitchen.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://belleofthekitchen.com/</a><br />Who Needs a Cape? – <a href="http://whoneedsacape.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://whoneedsacape.com/</a><br />Big Rigs ‘n lil Cookies – <a href="http://www.bigrigsnlilcookies.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://www.bigrigsnlilcookies.com/</a><br />Pic Nic – <a href="http://picnicnz.blogspot.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://picnicnz.blogspot.com/</a></span>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com20tag:blogger.com,1999:blog-4955153596828562171.post-3540468117778355442016-03-06T13:37:00.000+13:002016-03-06T13:37:17.116+13:00Thai Prawn and Fish Cakes<div class="separator" style="clear: both; text-align: center;">
Fish cakes are a simple, flavorsome dinner. This recipe is packed full of Thai flavors, for a meal sure to please any lover of Asian food. </div>
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These fish cakes have a lovely combination of both fresh white fleshed fish and prawns (or shrimp as those in the USA would say). They are super simple to make and very quick to cook. I served them alongside coconut rice with lime juice and coriander and it make a perfect weeknight meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-3SdwRkdVjYv8Fo8AmWl1McWMhYrW0XeoC9T9WNY3AF0xbvjivNMcPTU_yFeBDNnvgLj0aG08EqaT4khH7XymfLsJCuLsRn2_LfdYHTP0ZMS3PG6QkDXBSU5pxRhRiubSkPnReHjUdA/s1600/Fish+and+Shrimp+Cakes+above+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-3SdwRkdVjYv8Fo8AmWl1McWMhYrW0XeoC9T9WNY3AF0xbvjivNMcPTU_yFeBDNnvgLj0aG08EqaT4khH7XymfLsJCuLsRn2_LfdYHTP0ZMS3PG6QkDXBSU5pxRhRiubSkPnReHjUdA/s400/Fish+and+Shrimp+Cakes+above+close.JPG" width="400" /></a></div>
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I hardly ever cook fish. I love fish but I am always so worried about cooking it properly. Mostly not overcooking it! But with a recipe like this, it's so much more forgiving!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I6vzynsz03Cr_lZT_1BwvxHVVEWNE6vTgS1WmaxNymoqBRe4iJdXKIYI7JhBaZEoqDD2kia4-XKnr3U1HxYB2bGzjaxMMNSbBB9uXP8qp7ZFwBeNfRPLunUjPP3MXADk16Nbv7wFRGI/s1600/Fish+and+Shrimp+Cakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2I6vzynsz03Cr_lZT_1BwvxHVVEWNE6vTgS1WmaxNymoqBRe4iJdXKIYI7JhBaZEoqDD2kia4-XKnr3U1HxYB2bGzjaxMMNSbBB9uXP8qp7ZFwBeNfRPLunUjPP3MXADk16Nbv7wFRGI/s400/Fish+and+Shrimp+Cakes.JPG" width="400" /></a></div>
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Thai flavors, like fresh chili, lime, and coriander, work wonderfully with the shrimp and fish. This is really such a flavor packed meal! It's a great way to enjoy a healthy meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoyP7Wj68yCGoUWsmVFl3JXG3CeUDLSIfrcClkwAN-vAwDb1n16jB_R_2vyiB14fNb7M28L8_BSSQ-ceckparJjGlGe8l7d6naNjgB-Zl1mD5pdzqFaR86O0-TdveguE5YOQD1DJubGg/s1600/Fish+and+Shrimp+Cakes+above+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoyP7Wj68yCGoUWsmVFl3JXG3CeUDLSIfrcClkwAN-vAwDb1n16jB_R_2vyiB14fNb7M28L8_BSSQ-ceckparJjGlGe8l7d6naNjgB-Zl1mD5pdzqFaR86O0-TdveguE5YOQD1DJubGg/s400/Fish+and+Shrimp+Cakes+above+square.JPG" width="398" /></a></div>
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Thai Prawn and Fish Cakes</h3>
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Serves 4</div>
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250 g potatoes, peeled and chopped</div>
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250 g white fish, roughly chopped</div>
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500 g prawns, roughly chopped</div>
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2 Tbsp red curry paste</div>
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2 Tbsp coriander, chopped</div>
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1 egg</div>
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1/4 Cup plain flour</div>
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3 cloves garlic, crushed</div>
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2 Tbsp fish sauce</div>
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1 tsp cumin powder</div>
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Dipping Sauce:</div>
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1/4 Cup soy sauce, salt reduced</div>
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1/4 Cup sweet chili sauce</div>
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lime juice to taste</div>
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To Serve:</div>
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Coconut rice, with chopped coriander and chili flakes</div>
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1. Boil the potatoes until cooked. Drain, return to the saucepan and mash. </div>
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2. Place the fish, prawns, curry paste, coriander, egg, flour, garlic, fish sauce, and cumin into a food processor and process to combine. </div>
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3. Transfer to the mashed potatoes and mix well. Divide into 12 portions. and shape into patties.</div>
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4. Heat oil in a large fry pan and cook each fish cake for about 3 minutes on each side, until golden and the fish and prawn cooked.</div>
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5. Make the dipping sauce by combining the sauce ingredients in a small bowl. </div>
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6. Serve the fish cakes with coconut rice and dipping sauce on the side. </div>
<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com5tag:blogger.com,1999:blog-4955153596828562171.post-70003589694918947992016-02-28T17:08:00.002+13:002016-02-28T17:08:46.854+13:00Strawberry White Chocolate Cheesecake<div style="text-align: center;">
Cheesecakes are my favorite dessert to bring along to a dinner party with friends. This Strawberry and White Chocolate Cheesecake was demolished before my eyes when I took this to a friends house. It's beyond delicious!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS20bckHNVrOW6uqN04EhcBsaKYJU9U01Xmg9JU6pvtqtxcyblwYq3ZT5RXWuOfomO4u7mvp3NmBNpT6Eekgz7OXvKfY7BQAqHMKNEjJp3VWFqLQnfganmZwqESWxnV4KoXLo3mPHmn2E/s1600/Strawberry+cheesecake+whole+low+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS20bckHNVrOW6uqN04EhcBsaKYJU9U01Xmg9JU6pvtqtxcyblwYq3ZT5RXWuOfomO4u7mvp3NmBNpT6Eekgz7OXvKfY7BQAqHMKNEjJp3VWFqLQnfganmZwqESWxnV4KoXLo3mPHmn2E/s640/Strawberry+cheesecake+whole+low+square.JPG" width="638" /></a></div>
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No bake cheesecakes, in my opinion, are the BEST desserts. They are so super quick and easy to prepare, you can create almost any delicious flavor combination you can think of, and they go down an absolute treat with all that get a slice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtOVGom0wn5TUxUPr7BQTtu2M9NyATPirW4kLwn-m4mSx1isQsI0RIn1jWHpvcMpbyuZw0NcD5Yhyv8rYp7tS-soTTKlfmZhI9jpfNhfaJNCo9XEDMWvchZ0hACLFA1nFbPf46EnFrdQ/s1600/Strawberry+cheesecake+slice+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtOVGom0wn5TUxUPr7BQTtu2M9NyATPirW4kLwn-m4mSx1isQsI0RIn1jWHpvcMpbyuZw0NcD5Yhyv8rYp7tS-soTTKlfmZhI9jpfNhfaJNCo9XEDMWvchZ0hACLFA1nFbPf46EnFrdQ/s400/Strawberry+cheesecake+slice+square.JPG" width="398" /></a></div>
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I'd been playing around with the idea of a fresh strawberry cheesecake for a while. Strawberries go wonderfully with chocolate, so combine the two and you have perfection on a plate!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERdZx7GPeZLO4r75QbYJ5wSU56jUyXfoZtMRZmEYUtWQkwZlP5RQgKFo1akjwP3P3_xKMbk0GbqxdKXDHQo3Ki-EFItlfcn3NQr9-2VpONgzvrCoMspkXARwutJFmNIopgfkzSyJf1hA/s1600/Strawberry+cheesecake+whole+above+square.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERdZx7GPeZLO4r75QbYJ5wSU56jUyXfoZtMRZmEYUtWQkwZlP5RQgKFo1akjwP3P3_xKMbk0GbqxdKXDHQo3Ki-EFItlfcn3NQr9-2VpONgzvrCoMspkXARwutJFmNIopgfkzSyJf1hA/s400/Strawberry+cheesecake+whole+above+square.JPG" width="400" /></a></div>
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This cheesecake has a really gorgeous, smooth texture. It just melts in your mouth. I chose to add roughly chopped strawberries to the cream cheese and beat into the mixture this way rather than blending them up into more of a liquid. This resulted in little chunks of strawberry throughout the cheesecake to give an extra burst of delicious. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfwdRFh6juPRq0vDVmcpjJ1bvXtIj9qxw0XeeV5ov3HbDJdYnfcXfbI_KvfAti0nI_UXVuzxL4TfHhHPnLlBA6vjvtHpvTlvSpMwzcEmBHjZalZuITlEGx-r_vYdALagokkSQ5ICn8t4/s1600/Strawberry+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfwdRFh6juPRq0vDVmcpjJ1bvXtIj9qxw0XeeV5ov3HbDJdYnfcXfbI_KvfAti0nI_UXVuzxL4TfHhHPnLlBA6vjvtHpvTlvSpMwzcEmBHjZalZuITlEGx-r_vYdALagokkSQ5ICn8t4/s400/Strawberry+cheesecake.JPG" width="400" /></a></div>
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If you don't have fresh strawberries, frozen would be a perfect substitute. Or, raspberries would be wonderful too!</div>
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Strawberry Cheesecake</h3>
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Serves 10-12</div>
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350 g chocolate chip biscuits</div>
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100 g butter, melted</div>
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500 g cream cheese, at room temperature</div>
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1/3 cup caster sugar</div>
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1/2 cup strawberries</div>
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100 g white chocolate</div>
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1 cup cream, whipped</div>
1 1/2 tsp gelatine powder in 1/4 cup boiling water<br />
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1. Process the biscuits to a crumb in a food processor. Add the melted butter and blitz to combine. Press into the base of a lined and greased 23 cm springform cake tin. Place in the refrigerator to chill while you prepare the filling.<br />
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2. Place the cream cheese, sugar, and strawberries in a large mixing bowl. Beat until the cream cheese is smooth and lump free and the strawberries are well mixed in. Mix in the gelatine.<br />
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3. Melt the white chocolate in a clean bowl over a saucepan of gently simmering water, or in the microwave in 30 second bursts. Fold into the cream cheese mixture.<br />
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4. Gently fold the cream cheese mixture into the whipped cream and spread this over the prepared base.<br />
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5. Place in the refrigerator to chill for at least 4 hours prior to serving.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11760416573160882829noreply@blogger.com12