Archive of ‘Recipes’ category

Mocha Cream Cheese Slice

Here is a yummy easy recipe that I made at my recent classes….

Mocha Cream Cheese Slice.


Approx 1 1/2 packets Arnott’s Lattice biscuits

2 tsp gelatine

1/4 cup water

125 g chopped unsalted butter

375g chopped cream cheese

1 cup caster sugar

1/4 cup Nutella

1 tbsp Kahlua or Tia Maria

2 tsp dry instant coffee

You will need to line a 23 cm square slab cake pan with Arnott’s Lattice Biscuits. (I line the cake pan with baking paper first).

Sprinkle gelatine over water in a cup, stand in small pan of simmering water and stir until dissolved.

Beat butter, cheese and sugar in bowl until light and fluffy.  Beat in dissolved gelatine, Nutella and combined liqueur and coffee. Spread mixture over biscuits, add another layer of biscuits gently over the top, refrigerate until set.


Triple Chocolate Slice


I have a tradition of sharing the recipes of the treats that I serve at my classes.  Here is one of the treats that I recently made, even if you NEVER bake, you need to switch on that oven and get mixing, this recipe is to die for. What’s even better is that I had thought I had lost it and only just found it again after about 8 years while sorting through a big pile of cooking books.  It’s called “Triple Chocolate Slice” but it is basically just like a brownie…..and way better than my fudge.


125 grams butter, chopped.

90 grams dark chocolate, chopped.

90 grams milk chocolate, chopped.

1/2 cup (100 grams) firmly packed brown sugar.

2 eggs, lightly beaten.

1 cup (150 grams) plain flour.

2/3 cup (130 grams) white chocolate bits.

Grease deep 19cm square cake pan. Place strip of baking paper to cover base and extend over 2 opposite sides.

Combine butter with dark and milk chocolate in medium pan, stir over heat until chocolate melts (I do this step in the Thermomix, which is way easier than standing over a stove watching chocolate burn, but if you don’t have a Thermomix I guess that sucks to be you, he he).

Stir in remaining ingredients and mix well (basically I just throw the rest in the Thermomix and let it do the work, if you do use your thermomix don’t add the white chocolate until everything else is combined, add the white chocolate (I use buttons so you get bigger chunks of white chocolate) and mix in reverse until just combined.

Pour mixture into prepared pan and bake in moderate oven for about 25 minutes.  Cool in pan. Serve sliced dusted with icing sugar if desired.

A million thanks to my friend Kristina from who the recipe originated.


Mini Pumpkin and Cherry Tomato Quiches

I tried out a new recipe today.  I don’t mind these cold but they were probably nicer hot (they are from one of those Philadelphia cookbooks you can get free when you buy a pile of their products…


300g butternut pumpkin, peeled and cut into 1 cm cubes

Olive Oil spray.

Place pumpkin onto a tray, spray with oil and bake for 15 minutes or until tender.


12 slices of white bread, crusts removed and rolled flat and press into a muffin tray.  (Please note, mine were not cooperating and kept breaking and I lost my patience.  I used squares of puff pastry and found that this was yummy).

12 cherry tomatoes halves.  Put these tomatoes and the pumpkin into the pastry cases.

Mix 3 eggs, 1/2 cup cream 2 tablespoons chopped chives and 125g cream cheese.  Pour over the top of the tomatoes and pumpkin.

Bake in a hot oven (200 degrees) for 15-18 minutes or until golden.  Cool slightly and serve hot or cold.



Joy’s Pikelets…

After experiencing these pikelets again today I thought I would republish this post in case you missed it.

These are the best pikelets I have ever had….enjoy!



I am happy to have somehow found myself in a very spoilt situation, Mum and Joy bring along some of their beautiful homecooked treats to each of my weekday workshops.  Believe me I’m not complaining one bit 🙂

Here is one of the recipes, it is for the Pikelets that we shared today:

1 cup self raising flour

2 level tablespoons sugar

1/4 teaspoon bi-carb soda

1 egg

1 dessertspoon melted butter

1/2 cup milk which has a teaspoon of vinegar in it.

Mix all ingredients together well.

Cook in frypan till bubbles appear and then flip them over and cook till golden brown.

NB If mixture is a bit thick I add a little more milk.

You may already have a pikelet recipe you love, but I would still encourage you to try this one, just delicious!

Happy Stampin’ or Baking…

Light and fluffy lemon cheesecake.

Lemon Cheesecake



Plain Biscuits – Marie

Melted Butter

½ cup Caster Sugar

1 Lemon jelly

1 can Evaporated Milk

½  cup Lemon juice

Base:  ½ packet Marie biscuits, mix with melted butter and place in a Spring Form pan.

Prepare one lemon jelly with 3/4 boiling water, add ½ cup lemon juice and allow to cool.

Mix 250grams Cream Cheese with ½ cup of caster sugar.

1 can of Evaporated Milk with a teaspoon of Vanilla, whip until thick.

Slowly add the jelly mixture to the cream cheese then add to the Evaporated Milk.

Place over Biscuit base allow to set.

Decorate with grated chocolate or Peppermint Crisp.

Ginger mascarpone tart

Pastry base:

1 x 23cm springform tart tin

125 g butter

125 g sugar

150 g plain flour

75 g cocoa

Water to bind.


500 g cream cheese

125 g mascapone

170 g caster sugar

2 eggs lightly beaten

2 tbs glace ginger, drained, finely chopped

1/2 tbs fresh ginger, peeled, finely grated.

1 tbs cocoa.

To make the pastry base:

Combine the butter and sugar together until blended.  Add the flour and cocoa.  Add enough water and mix until the pastry comes together.  Press into the tin, and bake for about 25 mins.  The pastry will not be crisp as it hardens when cool.  Note, this pastry can be used straightaway, without the need to chill and rest it.

Filling: beat the cream cheese with the sugar, until smooth.  Add the eggs slowly, then  the ginger.  Pour the mixture into the baked shell.  Bake at 150 degrees Celcius until set, about 40 mins.  chill for at least two hours before serving.  To serve dust the edges of the tart lightly with cocoa and decorate with extra glace ginger.

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