November 26, 2011

Cinnamon Oat Coconut Choc Chip Cookies

The cinnamon adds a pleasant depth of flavour and warmth.  I cooked half of this batch and rolled the rest into a log and froze it.  You can slice and bake them with minimal fuss and washing up!  Particularly good when you have people come over unexpectedly and don't have ingredients to make something quickly (I usually run out of eggs or butter).

Makes about 24 cookies

125g butter
1/2 cup brown sugar
1/2 cup caster sugar
1 egg
1 tsp vanilla
1 cup Self Raising flour
1/2 cup coconut
1/3 cup rolled oats
1/2 tsp cinnamon
1 cup choc chips

  1. Preheat oven to 180 degrees C.  Line baking trays with baking paper
  2. Cream butter and sugars together until light and fluffy
  3. Beat in egg and vanilla
  4. Stir in flour, oats, coconut, and cinnamon
  5. Mix in choc chips
  6. Roll tablespoons of dough into balls and place on prepared trays.
  7. Bake for 8 to 10 min or until lightly golden.

October 24, 2011

Healthier Oat and Date Cokies

These cookies came into existence because I was thinking about how to make cookies healthier.  I love butter as much as the next person, but unfortunately, my love of cookies means I probably eat way too much butter.  Not a problem except for the whole weight-gain factor.  (That's probably not just the butter though, I'm sure sugar is a culprit as well).  So here is what I came up with: Healthier Oat and Date Cookies.  Am I kidding myself by classing these as "roughage"?

If you don't like dates, try replacing them with some other type of dried fruit.  Apricots, maybe?

1 1/2 cups oats
1/2 cup coconut
1 cup Self Raising flour
1/3 cup maple syrup (you could use brown sugar instead, I just used maple syrup for another depth of flavour)

1 egg
2 tablespoons canola oil
1/2 cup apples sauce
3/4 cup chopped dates


  1. Preheat oven to 180 degrees C, line 2 trays with baking paper.
  2. Mix dry ingredients in a bowl (except dates)
  3. Mix wet ingredients into dry ingredients.
  4. Mix in dates.
  5. Roll into balls and place on trays. Flatten each cookie with a fork.
  6. Bake for 8 to 10 min, cool on trays.

October 4, 2011

Chai Choc Chip Cheesecake Cookies

I've been on a bit of a chai kick of late.  So I thought I would combine chai with some other of my favourite things: cheesecake, choc chips and cookies.  Thus, these cookies were born!  They are delicious right from the oven, but I actually think these cookies are better after a couple of days.

Chai Choc Chip Cheesecake Cookies


250g butter
250g cream cheese
1 cup white sugar
½ cup brown sugar
1 egg
1 tablespoon vanilla extract
2 ½ cups plain flour
1 teaspoon baking powder
½ teaspoon salt
2 tsp ground ginger
3 tsp cinnamon
1/4 tsp cardamom
2 pinches nutmeg
2 cups chocolate chips

  1. Preheat the oven to 180°C, line a couple of baking trays with baking paper.
  2. Cream butter and sugars together.
  3. Add eggs, cream cheese, and vanilla extract and beat until well-incorporated.
  4. In another bowl, combine flour with baking powder and salt. 
  5. Mix spices into the flour mixture.
  6. Mix flour mixture into wet mixture.
  7. Fold in chocolate chips.
  8. Roll tablespoons of dough into balls and place on baking trays, flatten each cookie. 
  9. Bake for 10 minutes, or until edges are lightly golden.  They may not look cooked, but they are.  Cool on trays.

September 10, 2011

Chai Tea Cake

Wow, how busy is life!  So many things going on I haven't had a lot of time for blogging lately.

I have a bit of a back log of things to blog.  This cake is one such recipe....

This cake far exceeded my expectations.

I really love chai tea, so this really hits the spot for me.  I didn't expect the chai flavour to be so pronounced, but was very pleasantly surprised!  You can ice it with cream cheese icing, or warm with custard (which is what I did).

2 Chai tea bags
1 cup boiling water
1 cup caster sugar
1 tsp salt
1 tsp bi-carb soda
1 tsp mixed spice
60g butter
1/4 cup glace ginger (I really feel this is optional, I prefer it without)
1/4 cup dried apricot, chopped
1 egg
1 cup self raising flour
1 cup plain flour

Cream cheese icing
2 cups icing sugar
4 tbs cream cheese
40g butter, softened

  1. Preheat oven to 180 degrees C.  Lightly grease a 21cm bundt tin (I used a silicone pan).
  2. Infuse tea in boiling water.  Remove tea bags
  3. Combine tea, sugar, salt, bi-carb soda, mixed spice, butter ginger and apricot in a large microwave safe bowl.  Place in microwave in 1 minute bursts, stirring every minute, until butter melts.  Set aside to cool.  
  4. Stir in egg, then fold in the flours until combined.
  5. Spoon mixture into prepared pan, and place on a baking tray in the preheated oven for 1 hour, or until a skewer inserted into the inner part of the cake comes out clean.  
  6. Cool the cake in the pan, turn out onto wire rack when mostly cool.
  7. Meanwhile, make the cream cheese icing by creaming together all icing ingredients.
  8. Ice cake and enjoy!

June 18, 2011

Apple Pie!

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There's something comforting about apple pie, especially now that the weather is getting a bit cooler. This is one more thing crossed off my list. I've actually crossed off the apple crumble from the list too, but I just couldn't get any photos of it that looked like anything but gross-ness.

Anyway, I suggest you serve this with vanilla ice cream or custard. There's nothing quite like a homemade apple pie! Enjoy!

Ingredients (serves 8)


  • 1 1/4 cups plain flour
  • 1 1/4 cups self-raising flour
  • 2 tbs caster sugar
  • 1/2 tsp salt
  • 200g chilled butter, chopped
  • 1 egg, separated
  • 1/3 cup iced water
Apple filling:
  • 1.5kg Granny Smith apples, peeled, cored, quartered, cut into 1.5cm-thick slices
  • 3 tbs caster sugar, extra 
  • 1/3 cup cold water, extra
  • 2 tbs fresh lemon juice
  • 1 1/2 tsp ground cinnamon


  1. Place flours, butter, salt and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/3 cup iced water. Process until pastry just comes together. Turn pastry onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
  2. Meanwhile, make apple filling: Place apples and 1/3 cup cold water in a baking classics saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 to 7 minutes or until apples are tender. Drain. Return apples to pan. Stir in sugar, cinnamon and lemon juice. Set aside.
  3. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish.
  4. Place two-thirds of the pastry between 2 sheets of baking paper. Roll out into a 30cm round. Line base and sides of prepared dish with pastry. Trim edges. Spoon in filling. Brush edge with a little eggwhite. Place remaining pastry between 2 sheets of baking paper. Roll out until large enough to cover dish. Cover filling with pastry. Press edges together. Trim excess.
  5. Make 2 cuts in top for steam to escape. Brush with remaining eggwhite. Sprinkle with remaining sugar. Bake for 40 to 45 minutes or until golden.

May 20, 2011

Bill's Banana Bread

Bill Granger is my favourite chef :) (.... followed closely by Nigella). 

Banana is a favourite ingredient as well (as you can probably tell).  I am forever having dead bananas in my fruit bowl (when they're not so darn expensive), so this is a great use for them.  

Bill Granger’s Choc Banana Bread
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 125 grams unsalted butter, softened
  • 1 cup caster sugar
  • 4 ripe bananas, mashed
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  1. Pre-heat oven to 180C
  2. Lightly grease and line a 19 x 11cm loaf tin with baking paper
  3. Sift flour and baking powder into a large bowl
  4. Mix butter, sugar, eggs, banana, choc chips and vanilla extract in a separate bowl
  5. Add wet ingredients to dry ingredients, stir until just combined
  6. Pour the batter into prepared tin and bake for 1 hour 15 minutes or until bread is cooked when tested with a skewer
  7. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool
  8. Serve in thick slices with butter (and maybe make yourself a cup of tea to go with it!)

April 27, 2011

Buttermilk Scones

Buttermilk scones to make your afternoon or morning tea brighter :)


  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 3/4 cup buttermilk
  • Extra buttermilk, for brushing
  • jam and whipped cream, to serve (I like blueberry, but use whatever you like)


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Sift flour, sugar and salt into a bowl. 
  3. Add butter and use fingertips to rub butter into flour mixture until mixture resembles fine breadcrumbs.
  4. Make a well in centre of mixture and add buttermilk. 
  5. Stir until a sticky dough forms, then turn out onto a lightly floured surface. 
  6. Knead gently until just smooth.
  7. Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a round cutter (I used a small cutter so I would have more scones), cut out scones. 
  8. Press leftover dough together and cut out more scones.  Repeat until there is no dough left.
  9. Place scones, just touching, on the baking tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with jam and cream.

April 8, 2011

Oreo and Rice Bubbles slice

Oreos and chocolate; a great combination.  This is an easy no-bake slice that pleases my family when I make it. 
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Oreo and Rice Bubbles slice
3 Tbs butter
All the white marshmallows from two x 200g packs of marshmallows (use the pink ones in something else, like rocky road)
100g milk chocolate, chopped
2 Cups Rice Bubbles
150g roughly crushed Oreo cookies
  1. Grease and line a slice time with baking paper.
  2. Melt the butter in a large saucepan over low heat.
  3. Once butter has melted, add marshmallows and chocolate. Stir over low heat until everything is mostly melted.
  4. Remove from heat and add the rice bubbles and oreos and stir until evenly combined.
  5. Pour into prepared slice tin and flatten with a spatula (or your fingers, that works too, but you will get sticky).
  6. Set in the fridge.
  7. Lift out the slice onto a cutting board and cut into squares once set.

March 29, 2011

Microwave Jam

This is a post I wrote a little while back, I think the hold up was that I was hoping to get some pretty jam pics for you, but alas, I was making this jam at midnight and couldn't make the photos look very exciting (or as exciting as home made jam should be!). Then I forgot to get the photos of the finished product before giving it all away.  I know it's not as pretty without all the photos. 

This Christmas just past, I went with a "food as gifts" theme and made a lot of tasty things to give as presents.  I decided that a good present would be jam using unusual combinations of fruit; combinations you can't buy even from gourmet delis that make that kind of thing.  I got thinking about all the different types of fruit I could put together and came up with a few different ideas.

Jam making has always intimidated me a little.  I had tried it once previously, when the jam company that I used to get Pear Jam through stopped making it.  I really wanted my pear jam back!  So I decided to make my own.  Let's just say the results weren't very good.  I had hard chunks of pear in yucky-tasting jam.... I mean, it set ok, but the flavour was pretty much enough to make me want to vomit.  I still don't even like thinking about the smell!  Ew!

Being that jam making was kind of scary, and that it had to turn out because I was going to give it as a gift, I started to think I was a bit crazy for wanting to attempt it when the results had to be good!  It was then that I found a microwave jam recipe and tweaked it a bit to make it just right.  The thought of microwave jam was far less daunting than stirring a mass of sugary syrup on the stove, wondering how I'd be able to tell if it was ready.

Turns out that this is pretty easy, you just have to really watch it, as it has a tendency to overflow and overtake your microwave!!

Microwave Jam


1 lemon, halved
500g fruit remove stone or stalk and chop fruit
1 1/2 cups (335g) white sugar

  1. Juice the lemon.
  2. Place fruit, lemon juice and the rind halves in a large microwave safe bowl. Cook, uncovered, on High/100% power, stirring occasionally for 6 minutes.
  3. Add the sugar and cook on High/100% power for 20 minutes, stiring every 5 minutes, or until the jam reaches setting point. (To do this, cool some jam on a chilled saucer and run your finger through it. If the jam stays separate and doesn't slop back together, it is ready to bottle.)
  4. Discard lemon rind and spoon the hot jam into sterilised jars. Invert for 2 minutes then turn upright to cool. 
NB. How to sterilise jars and bottles
  1. Preheat oven to 110°C. Wash jars and lids in hot, soapy water. Rinse well. Place jars and lids in a deep saucepan. Cover with cold water. 
  2. Bring water to the boil over high heat. Cover pan. Reduce heat to medium and boil gently for 10 minutes. Line a baking tray with a clean tea towel.
  3. Using metal tongs, remove jars and lids from boiling water and place upside down on tray. Place in oven and heat for 15 minutes. Bottle hot jams in hot jars and cooled jams in cold jars.

March 23, 2011

It's been too long!

I know I've been away from the blogging scene for a little while (who am I kidding?  I've probably never really blogged regularly). 

The past year, my life has gone through some pretty serious upheaval.  It's been hard enough to just get through the day, let alone get any creativity flowing.  I won't elaborate, but just wanted to give a brief explanation. 

I'm going to get back into blogging a bit more frequently.  This year has got to be better than last year and I'm going to try to improve my blogging skills this year, along with making a number of other improvements in my life.

So, welcome!  Hopefully you will enjoy your time here, and hopefully you will find a reason to come back again :)  We will return to the recipes in the next post!

January 2, 2011

Book Giveaway Winner!

Entries to win a copy of "A World of Cake" by Krystina Castella have now closed and I have now drawn the winner of the giveaway via  The list of entrants was randomised and the person at the top of the list is the winner.

The winner of the cook book giveaway is Sumara!

Congrats Sumara! "A World of Cake" is now yours!  The publishing company will be sending your copy of the book to you directly, so could you please email me your address so that I can pass it on to them?  Please email me at crazybakinggirl [at] gmail [dot] com.

Thanks to everyone who entered.  I enjoyed reading your entries very much!