Peppermint Fudge

This is the last recipe in my series of holiday season baking treats. This is a super simple recipe for peppermint fudge.

Hot Cross Buns

Easter just doesn't seem complete without hot cross buns! These hot cross buns are easy to make and taste and smell wonderful. I hope you will enjoy them too!

Chocolate Caramel Easter Egg Balls

With the fantastic range of Easter goodies available at the moment it the temptation to bake is just too huge! This is a super easy recipe that wraps caramel filled mini Easter eggs in a kid-friendly "rum ball".

Chocolate Caramel Easter Egg Balls

Makes 14

14 Cadbury mini caramello eggs
250 g (9 oz) plain biscuits (cookies)
1/3 cup cocoa powder
1/2 cup desiccated coconut + extra for rolling
1 cup light sweetened condensed milk


1. In a food processor, process the biscuits to a fine crumb.

2. Mix all the ingredients, except the caramello eggs, together in a large bowl. For each caramello egg, wrap about 1 Tbsp of the mixture around each chocolate. Roll each ball in desiccated coconut.

3. Place each ball on a baking paper lined plate and chill for about an hour, until the balls are set. Store in an airtight container.

Creme Egg Cookies

As it nears Easter, the stores are now full of Easter Eggs, perfect opportunity to get baking! My honey loves Cadbury Creme Eggs so I made these chocolate chip cookies with Mini Creme Eggs melted in place on top.

Creme Egg Cookies

Makes 18

125 g Butter, softened
1/4 Cup Stevia (or sugar)
4 Tbsp light sweetened condensed milk
1 tsp vanilla essence
1 1/2 Cups plain flour
1 tsp baking powder
1/2 Cup milk chocolate chips
9 mini Cadbury Creme Eggs, halved

1. Preheat the oven to 180°C (350°F) and line a baking sheet with baking paper (you will probably need two, if you only have one, just cook the cookies in two batches).

2. Cream the butter and sugar together in a large bowl until light and fluffy. Add the condensed milk and vanilla and beat until well combined.

3. Sift in the flour and baking powder, add the chocolate chips and stir the mixture until combined.

4. Roll out approximately teaspoon sized portions of the mixture and press gently between your hands to make a cookie. Add half a creme egg to the top of each cookie and bake for 20 minutes.

Pavlova

I made a pavlova for Christmas dessert this year. This is such a typical New Zealand Christmas dessert so I thought it would be good to share the recipe with all my non-NZ readers. This recipe turned out just lovely. The outside was a nice crisp meringue while the inside was light and fluffy. They key to making a great pavlova (that also doesn't collapse!) is the make sure to not remove it from the oven until it is cool. Don't be tempted to open the oven door for a peak, just leave it be. Another pavlova plus is that it can be made a day or two ahead and then stored in an airtight container. I made mine a day ahead, saved lots of time!

Pavlova

Serves 8 - 10

6 Egg whites, room temperature, not too fresh works well for beating
1/4 tsp salt
1 1/2 Cup caster sugar
1 tsp white vinegar
2 tsp cornflour

To top:

1/2 Cup cream, whipped
Mixed berries/fruits (I used strawberry, raspberry, and kiwi)

1. Preheat oven to 180°C and line a baking tray with non-stick baking paper.

2. In a clean, dry bowl, beat the egg whites and salt until stiff. While the beater is still running, slowly add the sugar. Continue to beat at a high speed for about ten minutes, until the mixture is very thick and stiff and does not fall off the beaters when removed from the mixture.

3. Fold in the vinegar and cornflour.

4. Transfer the mixture to the prepared tray with a large spoon, forming a big circle. Don't flatten out the top, just leave it as a dome so that if it does collapse it will be less likely to form a big crater.

5. Bake at 180°C for 5 minutes, reduce heat to 130°C and continue to bake for 60 minutes. Turn off the oven and leave to cool (leave it in the oven for another hour or so).

6. Before serving, spread over the whipped cream and decorate with berries.

Vanilla Chocolate Chip Cupcakes with Candy Cane Frosting

I am starting to get pretty excited about Christmas now. Only a week and a half left before we head off on holiday too! In my Christmas excitement I came up with these Christmas themed cupcakes.

On a side note, I think my photography is starting to improve! I have been taking close note of the photography on other food blogs I follow. Think I might have to go back and re-photograph some of my earlier monstrosities.

Vanilla Chocolate Chip Cupcakes with Candy Cane Frosting

Makes 16

Cupcakes:

150 g butter, softened
1 Cup caster sugar
2 eggs
2 tsp vanilla essence
2 1/2 Cups self-raising flour
1 Cup skim milk
1 Cup chocolate chips

Candy Cane Frosting:

5 Candy Canes
100 g butter, softened
1 1/2 Cups icing sugar
2 Tbsp skim milk
Optional: Hershey's kisses to top. 

1. Preheat the oven to 190°C and grease a muffin pan.

2. Beat the butter and sugar until light and creamy. Add the eggs one at a time and beat well after adding each egg.

3. Add the flour, milk and vanilla and mix until combined. Add the chocolate chips and stir them through.

4. Spoon the mixture into the the prepared pan and bake for 20 minutes, or until the cupcakes spring back when gently pressed. 

5. Make the frosting by crushing the candy canes to a powder in a food processor. Add the butter, icing sugar, and milk and process until it is smooth. Once the cupcakes are cool pipe the frosting onto the cupcakes.

I didn't have a piping bag so I just spread mine on with a knife, but it would look a lot more impressive if it was piped on!

Homemade After Dinner Mints

When we were doing the grocery shopping on the weekend we were walking past the chocolate section and my boyfriend said we should get some after eights, I said that sounded good (since they are awesome!) although I could probably make them pretty easily. His response was "you can make after eights?!" To me that sounded like a bit of a challenge. Imaginary challenge accepted. So I got thinking of how to go about it. Here's what I came up with. Nailed it.

As you can see, I had a bit of an issue with not making a major mess when cutting into squares. But once I had a taste I realised that it didn't matter whatsoever, tastes exactly like it should!

After Dinner Mints

Makes 16

250 g 72% cocoa dark chocolate
1 Tbsp vegetable oil
1 1/2 Tbsp milk
220 g icing sugar
2 tsp peppermint essence

1. Line a small baking tray with baking paper.

2. Melt half the chocolate over a double boiler, pour into the tray and spread it evenly over the surface by tilting the tray to get it all covered. Place in the refrigerator until set (about 15 minutes).

3. Make the peppermint filling by sifting the icing sugar into bowl. Stir in the oil and milk and combine well to form a smooth paste.

4. Add the essence. Mix well.

5. Spread the filling thinly over the hardened chocolate. Refrigerate for about 30 minutes, until filling is set.

6. Melt the remaining chocolate. Cool slightly. Pour over the peppermint layer and spread evenly. Refrigerate until set.

7. Cut into small pieces with a knife heated slightly under hot water.

I was impatient and did all the chilling in the freezer. 

Creamy Vanilla Cheesecake

If there is one cheesecake recipe you need in your life, this is it.