Sweet

Our favourite sweet recipes.

Orange and Vanilla Nut Biscuit Recipe

~ danib@eatmystreet.net

Orange and Vanilla Nut Biscuit RecipeOrange and vanilla nut biscuitOrange and vanilla nut biscuit

This orange and vanilla nut biscuit recipe is a bit of a variation on traditional biscotti.

It creates a lovely, orange scented, airy vanilla biscuit perfect for eating with a cup of tea and the nuts add a lovely texture.

Try crushing your own mixture of nuts if you would like. I use the Jamie Oliver method of popping them into a bag and bashing them with a rolling pin. You will want the nuts to achieve some even-ness of texture for use in this recipe.

Orange and Vanilla Nut Biscuits

Beat together 2 eggs with 150g castor sugar until it is light and airy.

Add 1/2 teaspoon of vanilla essence and the grated peel of 2 large oranges.

Fold in 105 g flour and 75 g of crushed nuts (I used almonds and some hazelnuts).

Spread over 25cm by 30cm baking sheet and cook for 15 minutes at 180 degrees celsius.

Cut into thin sticks while hot

Remove and eat when cold (if you can wait).

Notes

I just spread my mixture out onto baking paper on an oven tray. This means that there were some “spare” rounded corners when I did my cutting.

I am not a perfectionist when cooking and these little odd shaped corners did not bother me, but if you were baking for others then I guess you would want to trim them off and put them in the pantry for emergency snacking.

You can see them in some of my photos.

Happy Eating.

Dani xx

Orange and vanilla nut biscuitOrange and vanilla nut biscuit

 

Orange & Vanilla Nut Biscuits
 
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Author:
Recipe type: Baking
Cuisine: Traditional Australian
Serves: 22
Ingredients
  • 2 eggs
  • 150g castor sugar
  • Add ½ teaspoon of vanilla essence
  • The grated rind of 2 large oranges
  • 105 g plain flour
  • 75 g of crushed nuts (I used almonds and some hazelnuts)
Instructions
  1. Beat together 2 eggs with 150g castor sugar until it is light and airy.
  2. Add ½ teaspoon of vanilla essence and the grated peel of 2 large oranges.
  3. Fold in 105 g flour and 75 g of crushed nuts (I used almonds and some hazelnuts).
  4. Spread over 25cm by 30cm baking sheet and cook for 15 minutes at 180 degrees celsius.
  5. Cut into thin sticks while hot
  6. Remove and eat when cold (if you can wait).

You might also like.

Overnight oats with grated apple.

Beetroot and goats cheese tart. 

Most luscious lemon tart. 

Cauliflower steak with lemon and capers. 

 

Amanda’s Chewy Chocolate-Chip Cookies Recipe

~ danib@eatmystreet.net

Chocolate Chip Cookies Recipe

Im going to let you in on a little secret.

These are my all time favourite chocolate chop cookies and my go-to indulgent chocolate snack recipe.

The recipe was given to me by a client many moons ago. She used to make them for all the staff at the clinic occasionally and when she would bring them in, well we would all fall over ourselves in the delight of biting into their still warm, buttery softness.

When I was kindly gifted the recipe and I returned home to make them one rainy Winter’s morning, I discovered that I could not quite replicate the perfection.

So I messed a little with the recipe and found the by excluding 1/2 a cup of the flour success was finally mine.

I have included here for you, the original recipe. If you would like to make the perfect version then I suggest you exclude a 1/4 a cup of the SR flour and 1/4 cup of the plain flour. But if you really want the recipe to stretch, then go ahead and add it in. They are still delicious.

My favourite outcome is achieved when I chop up a block of good quality coverture chocolate into different sized pieces. It is so satisfying to bite into a big melty piece of chocolate nestled amongst the dough.

When I am in a rush though I just throw in those store bough chocolate chips. My most recent record for this recipe was 20 minute from beginning to end and it made for a much friendly afternoon snack than the biscuits my kids beg me to buy from the supermarket.

Annie's Chewy Choc-Chip Cookies
 
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Ingredients
  • 125 g of butter
  • ½ cup of brown sugar
  • ½ cup of castor sugar
  • 1 teaspoon of vanilla essence
  • 1 cup of plain flour
  • 1 cup of SR flour
  • 2 eggs
  • 1 tablespoon of milk
  • 1 cup of milk chocolate melts
Instructions
  1. Preheat oven to 180 degrees celsius and line two baking trays.
  2. Beat the butter, sugars and vanilla essence together until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition and then add the milk.
  4. Sift the flours together and then mix into the butter mixture with a wooden spoon.
  5. Add the chocolate bits and stir through until just combined.
  6. Roll large teaspoons of mixture into balls and place on the baking tray, 5cm apart.
  7. Bake for 15 minutes or until brown.
  8. Cool on a wire rack.

Enjoy.

Dani xx

I cannot deny it, I like baking with chocolate.

Here are a few of my other favourite chocolate recipes.

Chocolate Mud Cake

White Chocolate Mudcake with coconut

Chocolate nut slice

Enjoy a little nostalgia in your kitchen?

Then why not scroll through my “Grandma bakes” recipe collection.

While you are here, you might like to support Eat My Street, by shopping with our affiliates. 

 

 

Opa’s Butter Biscuits Recipe

~ danib@eatmystreet.net

Opa’s butter biscuits recipe

butter biscuits recipe

The life lesson here seems to be, don’t let me near your family cook books unless you like sharing.

I tend to find those old hand written and reliably dog eared pages in a home cooks collection an absolute treasure trove.

So it is with this recipe, lifted from my own Mum’s plastic coated, age old collection of family recipes. This one is titled “Butter Biscuits (Opa’s)” and so I know that at some point it made its way across the seas from the family bakery in the Netherlands many years ago.

It must be good right because why else would a Bakker bother taking it with them and then holding tight to it and passing it down the family?

When I first gave the recipe a try, I immediately remembered…. indeed it is a good recipe.

With the first buttery bite of these sugary biscuit I am transported back to my Oma and Opa’s windmill’d red, green and white house in the Yarra Valley. In tasting these cookies I am remembering my childhood and my grandparents and their ornately decorated lounge room where the adults talked and talked for hours.

These cookies are very sweet and very buttery and as such are a bit of a treat at my house. Worthy of serving at Christmas time I think.

Opa’s Butter Biscuits
 
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Author:
Recipe type: traditional
Ingredients
  • 8 oz butter
  • 8 oz sugar (less 1 tbsp)
  • 1 egg
  • 8 oz plain flour, sifted
  • a pinch of salt
  • 1 tbsp S.R. flour
  • 6 drops of lemon essence
Instructions
  1. Cream the butter and sugar until almost white.
  2. Add the egg and lemon essence and mix well.
  3. Add the sifted flour and a pinch of salt. Stir until just mixed together.
  4. Drop teaspoons full of mixture onto a lined baking tray and cook in a moderate oven until golden brown. (12-15 minutes).
Notes
Keep a close eye on the cookies as they bake as you don't want to over cook them.
Space them out nicely on the tray as it is a wet mixture and they will spread.
This recipe is not any good for making into shapes as it is too soft.

Enjoy.

Dani xx

Dani B is a food and lifestyle blogger from Melbourne. She loves experimenting with new recipes and discovering old treasured classics.  You can find some of her favourite recipes here.

She also runs Dani Bee social media management Melbourne.

Looking for something else to cook?

How about this risotto picnic pie?

risotto pie

Marshmallow Pavlova Recipe

~ danib@eatmystreet.net

Marshmallow Pavlova Recipe

I am infamously quoted among my extended family as having said “I don’t really eat dessert” and then also, not long after , “‘I’ll have a little bit more please” at one of my first Christmas dinners with my new family.

So it goes with this, the  Bruce family Marshmallow Pavlova.

I really am not that much of a dessert eater, unless it involves fruit, cheese or chocolate. But this pavlova is perfect. Marshmallowy, crunchy and sweet all at once.Marshmallow Pavlova Recipe

My absolute favorite (but definitely not traditional) way to decorate it is with too much cream, generous drizzles of melted white chocolate, little chocolate balls and some fresh berries.

I have also experimented with rose water & chocolate in the base as flavorings.

The Bruce family stick to a strict regime of fresh fruit and flake or peppermint crisp as toppings. You can’t really go wrong with these.

This recipe belongs to my late Mother-in law. She taught me a lot about cooking sweet food. She loved cakes and sweets and had a huge repertoire of recipes that were tried and tested. She added her own notations to them year by year, always eager to share the secret tricks to getting these recipes perfected.

I often think back to the advice she gave me when I was home looking after my first baby. Tired, exhausted and completely bamboozled by this new task I had before me to raise a tiny, gorgeous human, she supported me in a vast array of practical tasks without judgement or comment.

Her advice was this

“Always have a packet of biscuits handy for yourself. If you get up in the middle of the night to feed the baby and you are hungry, you will have something to eat.”

In essence what she was saying was “look after yourself” and it was very valuable and precious advice.

She was that kind of person.

I have printed her “notes” here for your enjoyment and to help you make an awesome pavlova.

Her number one rule of pavlova making (and she made many, many pavolvas in her time) was this.

“Just have a bash at it because you can’t get it too wrong and either way it will be delicious.”

So here it is, our Traditional Marshmallow Pavlova Recipe.

Marshmallow Pavlova Recipe

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Traditional Marshmallow Pavlova Recipe

Just like Grandma used to make. 

Course Dessert
Cuisine Australian
Keyword Pavlova
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

Ingredients

  • 4 egg whites
  • 1 cup of caster sugar
  • 1 dessertspoon of cornflour
  • 1 teaspoon brown vinegar

Instructions

Method

  1. Beat egg whites until stiff.

  2. Add 1/2 cup of castor sugar, beat thoroughly until the sugar is dissolved- about 5 minutes.
  3. Add remaining sugar, 1 tablespoon at a time, beating well after each addition.
  4. Lightly fold in the cornflour then the vinegar.
  5. Scrape the mixture out into a pile onto grease proof paper. Shape it into a circle and keep it fairly high in shape as it spreads a bit as it cooks.
  6. Place on a low shelf in a pre heated oven 200 degrees celsius, then immediately reduce heat to 125 degrees and cook for 1 1/4 to 1 1/2 hours. Cool in the oven.

Recipe Notes

Note that the pavlova will shrink and crack on cooling- that is normal- just fill it with whipped cream and toppings.

Important Extra notes for eggselent pav.

  • Buy medium eggs and make sure they are room temperature before using.
  • Seperate the egg whites from yolks into a cup one at a time before adding them to a  big basin as you must not get any yolk in with the whites as it will prevent fluffiness and a good stiffness of the whites.
  • Put the whites into a dry, clean basin- no greasiness. Warm it a little first if you like, to help the egg whites fluff up more (sometimes I warm the beaters in the oven for a few minutes first so that the egg whites fluff up more.)
  • When you first beat the egg whites don’t over beat them- just beat until soft peaks form and it is reasonably stiff- lift the beater up and see if it holds in a peak with only the top bending over. Once you have added some sugar you can beat them as much as you like. Beat until all the sugar is dissolved.
  • I am usually generous with the vinegar and cornflour. It using an electric mixer just gently beat on low speed- til just mixed in.
  • Putting the pavlova in at high temperature puffs it up well, then lower the temperature for cooking- an extra quarter of an hour never hurts as it makes a bit more of a crisp crust. Sometimes you check it when the time is up and the crust seems quite fragile- just cook it another 15 minutes and be sure to check it.
  • In the cooler weather the pavlova will cool faster and crack a little more but if left in the warmth too long it can sweat.
  • I usually cover with a light food cover until its quite cool- put on a plate and in the fridge until ready to se. It will be Ok in there for a couple of days. If you want to keep it longer pop it in the freezer- it should be Ok for about 4 weeks.
  • For the topping you can beat some cream well and add some icing sugar and vanilla.

Happy Eating.

Dani xx

My chocolate version.

Enjoyed this recipe?

Then you might like to see some of my other traditional recipes.

Opa’s Butter Cookies. 

Traditional Cheese Biscuits recipe. 

Almond Cherry Cake Recipe. Easy to bake at home.

~ danib@eatmystreet.net ~ 1 Comment

Almond Cherry Cake Recipe

I love to have a cake ready fresh out of the oven for my kids when they come home from school in the afternoon. In reality, this does not happen that often Almond and sour cherry cakebecause I work and have a whole host of other things that take up my time besides baking cakes. But I guess that is part of the charm when it does happen.

This almond and cherry cake recipe really seemed to hit the spot this week and I am not surprised because it is based on the recipe for one of my favourite sweet treats, the Friand.

I first tasted a raspberry friand when I was pregnant with my first child and a lovely friend brought a tray of them around to my house for morning tea.

I remember the sweet, intoxicating days of the first pregnancy well, when I did not have other children to look after. Who knew that my life was about to change so dramatically- certainly not me.

Anyway, we ate cakes and talked and it was wonderful to have a friend who was so excited for me and my growing bump.

I have been addicted to the buttery goodness of friands ever since.

Part of the other appeal of this recipe is that it does not have much gluten in it, and my next challenge will be to remove the gluten all together by perhaps using a coconut flour and some raising agent in place of the half cup of SR flour. Fingers crossed I can get it to work.

Earlier in the week I bought myself a jar of Morello Cherries as an impulse purchase from the supermarket. Anyone else love looking through the “European foods” section of the supermarket to find unusual products? Well these cherries were my discovery and while they are too sour to eat on their own, they were perfect in this sweet, buttery cake.

You can really substitute nearly any fruit in to this recipe. Peaches, plums, pears, cooked apple, frozen berries, almost anything you could think of. So it can be a great recipe to have in your repertoire.

I found this recipe in a cook book somewhere when I was younger and I did the nineties version of “pinning it.” I wrote it down on a piece of paper and popped it in a folder.

So thank you to wherever it came from!

Almond and sour cherry cake

Almond Cherry Cake Recipe
 
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Author:
Recipe type: Dessert
Cuisine: Australian
Serves: 6-8
Ingredients
  • 150 grams of butter
  • 150 grams of butter
  • 6 egg whites
  • 6 egg whites
  • 1 tablespoon of milk
  • 1 tablespoon of milk
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of vanilla extract
  • 185 grams of almond meal
  • 185 grams of almond meal
  • 240 g of sifted pure icing sugar
  • 240 g of sifted pure icing sugar
  • ½ cup of SR flour
  • ½ cup of SR flour
  • 1 cup of drained (pitted) morello cherries or similar fruit
Instructions
  1. Preheat oven to a moderately low temperature (160 celsius)
  2. Grease and line a deep 20cm round tin, I used my heart tin but it works better in a round tin.
  3. Place your egg whites in a bowl and whisk until combined
  4. Melt your butter in a small saucepan.
  5. Add the milk, vanilla, melted butter, icing sugar and self raising flour. Stir until it is just combined.
  6. Pour the mixture into a prepared tin and top with fruit.
  7. Bake for about 1 hour and 30 minutes.
  8. If the top gets too brown during the baking process you might like to place a piece of foil on top to keep it from browning.
  9. Allow to cool slightly in the tin before turning it out onto a wire rack to cool.
  10. Dust with icing sugar and a few extra cherries and enjoy.

I hope you enjoy it as much as I do.

Dani xx

Almond cherry cake recipe

Dani B is a food blogger and writer from Melbourne. You might like to see some of her other deliciously sweet and sweetly traditional cake recipes. 

Milky white hot chocolate recipe- with my girl

~ danib@eatmystreet.net ~ 4 Comments

White hot chocolate recipewhite hot chocolate recipe

 

 

I dropped my first born little baby off at a party recently with people that I have never met before.

Ok, well baby is a slight exaggeration, I guess most people might use the word child, or even tweenager. The smart young thang in question would prefer the phrase “basically a teenager” but those words ain’t crossing my lips for at least 1 year, 2 months and 16.2 days thank you very much. Even then I think I might go with “basically a child” in deference to the rule of laxidaisical age regulations that she herself has fostered.

Now I am not an up tight Mum or anything  but it did seem a little serious leaving my precious little girl to go hang out at a public space on her own.

Yes, my cute little girl who is all grown up is doing all the right things; making new friends, gaining some independence, pursuing her own interest and rollerskating.

I am absolutely pleased and happy.

But I want to say this. Time goes too fast! Having babies is such hard work and it is often the most terrifying and difficult thing to do, but it is also so rich and special and beautiful and fleeting.

So enjoy each moment.

I know this is often hard and sometimes impossible. When someone says “enjoy each moment” to me I basically just stare blankly at them, wondering what it is I am not meant to do or feel.

But nonetheless I think it is still true.

Perhaps I should say this instead-

Just enjoy each moment that you can.

Grab them as they swing by and linger.

Hold a fat, pudgy baby hand a little longer next time or bob down on your knees and stare a little person in the eye. Enjoy the feel of their little feet against your back in bed at night and join in with them on the playground instead of watching from afar.

Because one day you might have to enforce a “you must talk to me for at least 45 seconds” rule.

My very grown up first baby is actually pretty ace as a tweenager.  I would be much more sad about her growing up if it wasn’t for the fact that she is becoming a pretty awesome person. I just sometimes wish that I could find the pause button.

I recently read a book where the main character intermittently commented “and I was happy for a moment” or something to that effect. What an excellent way of enjoying life’s precious moments. Instead of seeking after fantastical non-stop happiness, isn’t it better to instead soak ourselves in the happy little moments as they arise?

This book gifted me another gem too, this  White Hot Chocolate recipe with Cinnamon. Stirring chocolate into a pot of hot milk seems like the perfect way to tempt a luxurious moment of happiness to me and it has the dual effect of luring my girl into my orbit. A tweenager cannot resist melting chocolate in my experience and the amount of time it takes to steep and stir is just about right for conversation.white hot chocolate recipe

White Hot Chocolate with Cinnamon
 
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Author:
Ingredients
  • 500ml of milk
  • 100grms of white chocolate
  • cinnamon sticks
Instructions
  1. Gently warm the milk in a heavy based saucepan.
  2. Do not let it boil.
  3. Grate in your favourite white chocolate and stir until smooth, creamy and completed melted.
  4. Add a cinnamon stick to a mug and pour over the chocolate drink.
  5. Enjoy.

The cinnamon is quite strong which I like, so you might like to change that part of the recipe. You can just add one stick of cinnamon into the pot of milky chocolate toward the end  and you will get a gentler effect. But there s something decadent and gorgeous about using a whole cinnamon stick to stir  your drink and this version stays true to the recipe in my novel.

I hope you enjoy it.white hot chocolate recipe

Someone over on my Facebook page mentioned making a hot chocolate with chilli so I think that will be my next idea. I’m looking forward to experimenting with that one.

If you are looking to buy some very special chocolate to really take this to the next level you might like to try the beautiful products from Pana Chocolate, at Flora & Fauna, our newest affiliate. 

Happy Eating.

Dani xx

You might also like. 

White Chocolate Mud Cake recipe. 

Getting Hygge with it. Cosy ideas for Winter fun. 

 

 

Dutch Apple Cake with Salted Caramel Sauce

~ danib@eatmystreet.net

Easy Dutch Apple Cake with Salted Caramel Sauce

The birds woke me this morning, stealing from me my one opportunity for a small sleep in. There was a time in my life where I never heard bird song. The birds didn’t seem to like where I was living and I was never quite sure if I agreed with them. This morning I would have been happy for some peace from their singing. I think maybe they were staging an opera.

This easy dutch apple cake recipe is a bit of an old gem that has been handed down through the family stuck neatly in an old dog eared note book that has grown thin and crackly from time and use. I thought I would like to publish it before it disappears. The ribbony caramel sauce is my own recent addition, taking this cake somewhere extra special.Easy Dutch Apple Cake

I note that there are already a number of versions of this easy dutch apple cake on the internet. This one calls for quite a lot less sugar comparatively and I like it that way. The apple and caramel on top add their own unique sweetness. Be sure to serve it with cream or ice cream to get the best flavour from it.

You are sure to be tempted by the lovely aromas of warmed cinnamon and sugar as it bakes.Easy Dutch Apple Cake

Slice the apple thinly and be patient with the cooking time.

This is quite a crumbly cake and so the addition of salted caramel sauce drizzled over the top provides a little extra creaminess.

Easy Dutch Apple Cake

 

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Dutch Apple Cake

Lovely traditional Dutch apple cake recipe

Course cake
Cuisine Dutch
Keyword Apple Cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Ingredients

  • 1/2 cup of butter
  • 1/2 cup of sugar
  • 2 eggs
  • 1 Teaspoon of vanilla essence
  • 2/3 of a cup of milk
  • 2 cups of SR flour
  • pinch of salt
  • 2 cooking apples 2 tablespoons of sugar, pinch of cinnamon and spice for top.

Caramel

  • 65 grams of butter
  • 1/2 cup of brown sugar
  • 1/2 cup of cream
  • pinch of salt

Instructions

Instructions

  1. Cream butter and sugar, add well beaten eggs and vanilla.
  2. Stir in the sifted flour and salt, alternating with the milk.
  3. Spread in a well buttered tin.
  4. Cut peeled and cored apples into slices, and arrange on top of batter.
  5. Sprinkle with cinnamon, sugar and spice.
  6. Cake in a good oven (175 degrees) for 30 -40 minutes.

For the caramel.

  1. Melt butter gently over low heat before adding the sugar and stirring until it is dissolved. Add cream and salt and mix until smooth. Serve with cream and caramel.

Recipe Video

 

This cake is a lovely way to use up the abundance of apples that we have available to us all year around here in Melbourne. Easy Dutch Apple Cake

The beautiful Royal Doulton dinner set used in these images was sent to me by an Australian family run company “Everton. Love to Cook.” When they asked to work with me it seemed like a perfect match as I too love to cook.

You can order a great range of cookware, kitchenware and more on their website.

www.everten.com.au

I am very much enjoying having it’s sage green hues gracing my dinner table.

Happy Cooking .

Dani xx

 

 

Choc-Orange Brownie Recipe

~ danib@eatmystreet.net

chocolate biscotti recipeI have a few favourite flavour combinations… lemon and rosemary, lime and chilli, coconut and raspberry, pear and cardamom… but few trump my ultimate favourite: chocolate and orange. When these two flavours- beautiful in their own right- come together, a new, more primal Amy appears… I become Dawn French in that classic ad- that choc-orange explosion is “mine!”

I love the bitterness of the dark chocolate which is balanced with the sweetness of the orange. I love the tart bite of citrus, measured with the smoothness of the creamy cacao. I adore the scent of the fruit which precedes any taste and I relish the lingering richness that the palate is left with.

So, when I saw a recipe for Choc-Orange brownies which had a healthyish makeover, I knew I had to try it out. Now, the original recipe called for GF flour (which I didn’t have any of) so feel free to substitute that if you’re gluten intolerant, but if you’re not, just stick with the wholemeal flour. The original recipe also called for one cup of date syrup, which seemed excessive to me so I cut it down (dramatically) which meant I had to increase the liquid in another way, which I did by adding the orange juice and a splash more almond milk. I also changed the carob chips she originally suggested for walnuts and raisins to add a bit of crunch and flavour variety to these fudgy morsels.

They’re rich, certainly, and you only need a small piece, but they are delicious. I made them for my year 12 students who are coming up to exams and need all the immune and mood boosting benefits that oranges and cacao (and frankly, brownies in any form) provide! They enjoyed them (despite the lack of refined sugar and increased hit of healthy ingredients) and I’m sure you will too!

Choc-Orange Brownie Recipe
 
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Author:
Cuisine: Modern Australian
Ingredients
  • Chocolate Orange Brownies
  • ¼ cup barely ripe avocado
  • ¼ cup Sweet Freedom date syrup
  • Juice of 1 and a half blood oranges
  • 2 teaspoons pure vanilla extract
  • ¼ cup coconut oil
  • 1 tablespoon ground flax seeds
  • ⅓ cup unsweetened plain or vanilla almond milk (plus some extra, if required-I probably used ½ a cup in total)
  • 2 teaspoons instant coffee
  • ¾ cup wholemeal plain flour
  • ½ cup oat flour
  • ¾ cup raw cacao powder
  • 1 tablespoon psyllium husks
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • zest of 1 blood orange
  • ½ teaspoon orange extract
  • handful of raisins
  • handful of walnuts
Instructions
  1. Blend together the avocado, date syrup, vanilla extract, coconut oil, almond milk, flax and coffee.
  2. Add the flours, cacao, psyllium husks, baking powder and soda and salt.
  3. Add the juice and zest of the oranges, the extract and the raisins and walnuts.
  4. If needed, add more almond milk to moisten.
  5. Bake for 25-30 mins in an 180C oven!

 

fullsizerender

Devour.

I hope you enjoy them as much as I did.

Let us know if you give them a try.

Amy.

Recipe adapted from:

www.abeautifulmess.com

Pear and Chocolate-Chip Muffins Recipe

~ danib@eatmystreet.net

Pear and Chocolate-Chip Muffins Recipe

Occasionally I have some fresh pears left over that my kids do not fancy eating in their lunch boxes. I hate to see good food go to waste though (I am constantly telling my kids about how much effort a farmer goes to just to get this fresh fruit on our table) so I often use over ripe fruit in my cooking. A little bit of apple of pear in a stew or roasting pan is normally a lovely addition.

This recipe is a great way to use fresh pear in your baking. Just peel and dice 1-2 fresh pears and they can go straight into the mixture. This recipe makes  a delicious after school snack or even an occasional lunch box treat and like all muffins, they are best eaten straight out of the oven.

Pear and Chocolate-Chip Muffins

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Cocoa and Birdseed No-Cook Slice Recipe

~ danib@eatmystreet.net

 Cocoa and Birdseed No-Cook Slice Recipe

No-Cook Slice Recipe

This is a lovely gluten free, no cook slice recipe shared with me by author extraordinaire Cecily Paterson.

I think of it as my “magic slice” because you kind of just blitz together a whole lot of healthy ingredients and voila, you have slice.

Simple, quick and super healthy this is a winning recipe.

I hope you like it too. 🙂

Happy Eating.

Dani

Raw Cocoa and Birdseed Slice
 
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Author:
Ingredients
  • 1 cup of dates
  • 1 cup of a mix of any of the following: buckwheat, almonds, cashews, pumpkin seeds, sesame seeds, coconut pieces or anything else you think would go in well.
  • 2 tbps coconut oil
  • 2 tbps cocoa
Instructions
  1. Combine the chopped dates, seeds, nuts and coconut (depending upon your choice) in blender and blend for 30 seconds.
  2. Add the coconut oil (this must be in liquid form) and cocoa. Pulse until a smooth even consistency is achieved.
  3. Press into a tupperware slice container and set in the fridge.
  4. Eat when it’s firm.

 

The Ultimate Chocolate Cookie Recipe

chocolate cookies
~ danib@eatmystreet.net

The Ultimate Chocolate Cookie Recipe

Chocolate Cookie Recipe

These chocolate cookies are the perfect recipe for feeding the hungry crowds. With the arrival of school holidays, they are also perfect for feeding the hungry children. They are everything you want in a biscuit: crunchy, chewy, gooey and chocolatey.  What more could you ask for?

Use whatever chocolate you like for these, today I used milk chocolate, but I usually use what I’ve got lying around.

The Ultimate Chocolate Cookie Recipe
 
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Author:
Ingredients
  • 200g Butter
  • 50g White Sugar
  • 100g Brown Sugar
  • 2tsp Vanilla
  • 1 Egg
  • 300g plain flour
  • 2tsp baking powder
  • 80g desiccated coconut
  • 300g chocolate chopped
Instructions
  1. Preheat oven 175c.
  2. Place butter and sugars in a mixing bowl and beat until light and fluffy.
  3. Add vanilla and egg, continue beating until well combined, light and creamy.
  4. Remove bowl from mixer stir in sifted flour and baking powder, along with chocolate and coconut.
  5. Place spoonfuls of mixture onto baking trays and bake for 12-15 minutes.

I am told they have been triple tested on some very lucky Mum’s at the school gate at drop off time. I wish my kids went to that school!

Maybe you could make a batch these holidays, or if you are feeling very brave, let the kids join in the baking.

Happy Eating.

Dani

Sharon Morris guest contributor at Eat My StreetSharon is our guest contributor for the day. Our resident queen of sweets, Sharon is a busy Mum to 4 gorgeous kids and a excellent home cook. You might also like her recipe for lemon meringue cheesecake pie or her amazing choc-cherry & rum balls. We’d love you to sign up or follow along on Facebook to see more great recipes.

Looking for other great meal ideas for the kids these holidays? 

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