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Week 52: Recipes

Lemon Slice

250g crushed biscuits (arrowroot)
1 cup coconut
½ tin condensed milk
100g butter, melted
Rind of 1 lemon
Juice of ½ lemon
Icing sugar
20g melted butter
Juice of ½ lemon
Crush biscuits roughly. Add coconut, condensed milk, butter, lemon rind and juice and combine well. Place in slice container and press. Combine ingredients to make icing – use as much icing sugar and water it takes to get the consistency that you desire (a little thicker is best)! Ice with icing and refrigerate until chilled. 

Week 51: Recipes

Chocolate Cheesecake

250g crushed chocolate biscuits
90g butter, melted
250g cream cheese
1 tin condensed milk
1/3 cup lemon juice
150g chocolate, melted
2 teaspoons gelatin
¼ cup water
½ cup cream, whipped
Combine biscuit crumbs and melted butter. Press firmly into lined spring-form tin. Refrigerate until required. Beat cream cheese until creamy. Add condensed milk gradually then lemon juice and melted chocolate. Dissolved gelatin in the water then add to mixture. Fold in whipped cream, then pour mixture over the chocolate crumb based. Let it smooth out and refrigerate for at least 2 – 3 hours. Serve with ice cream!

Week 50: Recipes

Easy Chocolate Fondue

1 can chocolate flavoured syrup
1 can condensed milk
½ teaspoon salt
1 teaspoon vanilla essence (AU) / extract (CA)
In a heavy saucepan, over medium heat, combine chocolate syrup, condensed milk and salt. Cook and continually stir for between 10-15 minutes until slightly thickens. Remove from heat, stir in vanilla. Serve and enjoy with your favourite fruits. Store leftover’s in container in the refrigerator.

Fruit Dip

1 packet cream cheese
1 jar marshmallow cream
1 teaspoon lemon juice
Using an electric mixer, beat the cream cheese until smooth. Add marshmallow creme and blend until mixture is smooth. Add in lemon juice, blend for another 30 seconds then serve and enjoy!

Week 49: Recipes


1½ cups self raising flour
2 tablespoons sugar
2 eggs, lightly beaten
1 cup milk
60g butter, melted
Sift flour and sugar. Combine eggs, milk and butter and combine with dry ingredients. Mix well. Add more milk for a thinner consistency and more flour to thicken the mixture. Heat fry pan and cook pancake mixture. Once the edges brown or bubbles appear in the pancake, flip pancake to cook on the other side. Serve with fruit and syrup.

Week 48: Recipes

Breakfast Smoothie

1 banana
1 cup fruit (strawberries, raspberries, mango, pineapple, peaches – really, whatever fruit you like!)
1 cup milk
1 tablespoon honey
½cup yogurt (again, pick your flavour)
Combine all ingredients into a blender. Blend until well combined. For thinner smoothies, add more milk. For thicker smoothies, add more fruit! 
It’s as simple as that!
I don’t think I have found a recipe with as much freedom as this one. Make it to what your preferences are!

Week 47: Recipes

Jam Drops

125g butter
½ cup sugar
1 eggs, lightly beaten
1 teaspoon vanilla
1 ½ cup self raising flour
Jam flavours
Beat butter, sugar, egg and vanilla in mixing bowl. Sift flour and mix well. Roll into small balls and gently indent each biscuit with the end of a wooden spoon. Place a jam drop into each indent. Bake in oven at 180°C/350°F for 10 – 15 minutes or until lightly browned.

Week 46: Recipes

Apricot Slice

125g butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk
1 cup flour
¾ cup coconut
1 cup diced dried apricots
Cream butter and sugar. Add eggs and vanilla and mix well. Add all remaining ingredients until combined. Bake in a shallow cooking tin at 180C/250F for 30-40 minutes. Once cooled ice with vanilla icing and cut into squares.

Week 34: Photo Challenge

Sweet Treats

This week I celebrated my second anniversary with my husband. I managed to get the day off work so we took a drive the evening before to Banff. We stayed at the Banff Aspen Lodge, had a lovely evening at the Paddock Pub and then took a dip in the hotels Hot Tub before retiring for the day! On our anniversary we walked the streets as the snow gently fell, before returning back home. But before we could return back home, there were a few shops that we just had to visit… the Banff Soap Company, the Fudgery and of course the Sweet Shoppe! I love the front window of this shop… jars and jars of candy!

Next Week: Signs

Week 34: Recipes

Strawberry Yogurt Muffins

1 ¾ cup flour
¾ cup sugar
½ teaspoon ground cinnamon
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup strawberry yogurt
1 egg
6 tablespoons butter
1 cup strawberries, roughly chopped
Vanilla Glaze
½ cup icing sugar (AU)/ powdered sugar (CA)
½ teaspoon vanilla essence (AU) / extract (CA)
2 teaspoons milk
Preheat oven to 200°C/400ºF. Line muffin pan with paper liners or spray with non-stick cooking spray. In a mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt. In another bowl mix together yogurt, eggs and melted butter. Add wet ingredients to flour mix and mix well. Fold in strawberries until well combined. Fill muffin cases ¾ full and bake for 20mins or until golden brown. To make the vanilla glaze by stirring together the icing/powdered sugar, vanilla and milk. Add more milk if too thick and more sugar if to thin. Drizzle over cooled muffins.

Week 33: Recipes

Home-style Potato Skins

3 large potatoes
2 tablespoons butter, melted
2 tablespoons fresh rosemary
½ teaspoon salt
½ teaspoon pepper
1 cup cheddar cheese, grated
3 bacon rashes, chunk
2 green onions, chopped
2 tablespoons BBQ sauce
Sour cream
Cut each potato lengthwise into four wedges. Cut away the white flesh, leaving ¼ in on the potato skins. Place skins on a microwave safe plate. Microwave uncovered on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both side of the potato skins. Grill potatoes skin side up, uncovered over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with BBQ sauce, bacon chunks and cheese. Cover and grill for 5-10 minutes or until cheese is melted. Sprinkle with onions and serve with sour cream.
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