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Magical Macarons

I have always dreamt of baking these delights but it seemed too tricky, too out of reach. I researched a lot to find the perfect recipe and…. wha-la, these ones are a beauty. In geography we had to create a stall for a country which Australia give’s aid to, so obviously susie and I were really excited because we could bake things for the stall 🙂 We chose the beautiful country of Vanuatu.IMG_7002

^heres our stall, do you like? We made magical macaroons, mini cupcakes and mocktails, The 3 M’s 🙂 Everyone lapped it up and we made $234 dollars 🙂 which all went to children in Vanuatu. We even won the prize for the most creative store so we were super pleased 😀

Susie and I went shopping on Sunday and we baked all day long. Such fun! My favourite type of day 🙂 We kept getting dirty looks from people all around us because our trolly was so unhealthy and so choc-a-block!

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Susie and I have a created a special sunday tradition of bear foot baking 🙂 love it!

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The main and the most exciting ingredient is the almond meal. it just gives the mac’s such an amazing texture.

First you have to mix the icing sugar and almond meal. Sifting for a soft texture.

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Then in a separate bowl whisk the egg whites until thick and glossy and add the sugar one table spoon at a time 🙂

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Then fold the dry mix carefully into the meringue with a spatula. Now its time to add in the food colouring 🙂

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Finally pipe the macaroons onto a baking tray and let them set for 1 hour! Don’t forget to keep an eye on them! If they don’t set for the full hour they will flop! Trust me I have first hand knowledge of the potential failures 😉

Preheat the oven to 150 degrees celcius and bake for around 10 minutes

When the macarons are done baking let cool completely and fill with buttercream or any other desired filling! Mix all butter cream ingredients in a mixmaster and wha la! The macarons are done.

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Ingredients:

Macaroons

  • 100 grams almond flour/meal
  • 100-110 grams egg whites (about 3 egg whites)
  • 200 grams icing sugar
  • 4-5 tablespoons sugar

Butter cream filling

  • 250g icing sugar, sifted
  • 80g unsalted butter, at room temperature
  • 25ml whole milk
  • A couple of drops of vanilla extract

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We also made cupcakes and dressed up our bakes with the flavour and colours of tropical, French Island Vanuatu 🙂 enjoy your week!

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Lots of love and kisses

Sandy

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Peanut m&m Cookies

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Yet another rainy sunday stuck at home bored. Only one thing left to do and it’s not homework! So I searched my cupboard for ingredients to make an easy heart warming bake and I had this absolute craving for cookies. I had all the ingredients for a classic choc chip cookie except of course I was missing the star ingredient… the choc chips! So I subsituted them for the only other chocolate I could stumble on: Peanut m&m’s! They are scrummy, munchy, chewy, colourful and perfect to share with all your friends.

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So to start these scrumptious delights simply get out a large mixing bowl and with a wooden spoon mix together the butter, oil and sugars until well combined. Then add the eggs and salt and stir until fully blended.

Next add the flour, baking powder, baking soda and the m&m’s and get mixing again! And that’s your dough…Place it in the fridge for at least an hour to allow the mixture to firm up.

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When ready to bake preheat the oven to 200 C and line 2-3 baking trays with baking paper. Then scoop small balls of dough onto the trays at an even width apart.

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Bake these beauties for 4-5 minutes, then reduce the oven to 175 C and bake for another 4-5 minutes until your mouth watering treats are ready to come out and cool.

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Ingredients (makes 24):

  • 210g unsalted butter, melted (14 tbsp)
  • 2 tbsp vegetable oil
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp salt
  • 2 1/4 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup peanut m&m’s.

That’s all thats to it! Get baking friends….

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xox Susie xox

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Heart Melting Moments

IMG_4104So Valentines Day was last Friday and as you can probably guess my valentine were these beauties to the right >>>>>>>>

These scrumptious biscuits sooth the soul. So forget about a boyfriend! There simple, delicate and they won’t break your’e heart…they’ll melt it. ♡ ♥

This recipe is also a family classic. Grandma’s been baking these all her life and they’ve never failed from perfection. 

Start by preheating the oven to 180 degrees and line two large baking trays with baking paper.

Now for the dough… 

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 ʕ •́؈•̀) Simply comine butter, flour, sugar and vanilla essence. Mix the ingredients with an electric beater until you have a nice doughy consistency.

Time to get your hands dirty! Sprinkle plain flour on your bench (so the dough doesn’t stick). Then with a rolling pin, flatten your dough to an even 1cm thickness. Take out your favourite heart shaped 

cookie cutters and start placing your heart shaped dough on your

 baking tray. Then place in the oven.

Whilst the moments are are cooking start on the pink buttercream. Simply beat together butter, milk and vanilla extract, and gradually add the icing sugar until smooth. Don’t forget to add the pink food colouring for the love.

Pull the biscuits out of the oven after 20 minutes and let them cool. 

Now were going to be cupids and stick two heart biscuits together with the pink buttercream until we make a love sandwich.

For some added pizazz I added decorative chocolate hearts which were a big hit!  

Ingredients (makes 20):

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Biscuit:

  • 230g butter.
  • 1 cup Self raising flour.
  • 1 cup Cornflour.
  • 70g icing sugar.
  • 1 tsp Vanilla extract.

Icing:

  • Pink food colouring.
  • 30ml Milk.
  • 1tsp vanilla extract.
  • 250g Icing sugar.
  • 50g butter.

Finally these crumbly moments are just perfect with a cup of tea. So dig in and and feel the love ☕

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Happy Valentines Day ❤

Love, Susie

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Oozy Goozy Snicker doodles

These soft gorgeous snicker doodles are mouth wateringly delicious and so extremely easy to make.  These chewy beautiful cookie’s are stuffed with devious, nutty snickers. Too delicious for words…..

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So to begin making these’s devils you first chop up the snickers and then put them into the freezer. Putting them in the freezer will really give the will really keep the snickers nice and firm for when they go in the oven.

IMG_2614 Keep them in the freezer while you begin creating the dough. First preheat the over to 180 degrees (fan forced)  And line two trays with baking paper and set aside.

Next thing to do is to make the yummolicious topping. Just toss 1/4 cup sugar and 1 teaspoon of cinnamon and then set that aside as well.

Now to the fun part- making the cookies 

In a large bowl using a hand held mixer or a mixmaster cream the softened butter for about one minute on medium speed. Get it nice and smooth, then add sugar on medium speed until its fluffy and light in colour.Then add the egg whites and egg yolk.

You might need to scrape down the edgers when you see fit! Then set the mixture aside.

In another medium bowl whisk together the flour, cream of tartar, baking soda, cinnamon and salt. With the mixer on low speed slowly add the dry ingredients to the wet . If you want you can do it in increments of 3. By now the dough will probably be quite thick so you might have to mix the rest by hand.

Now its time to take the snickers out the freezer and fold them in the mixture. Eat a few if you would like but don’t tell anyone your naughty little secret. 

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Time to roll the balls, take 1.5- 2 table spoons of dough and roll it into balls. And roll them into the cinnamon and sugar topping you put aside. Sprinkle extra cinnamon and sugar if you would like.

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Yay! Bake the cookies for 11-12 minutes.The cookies will be very puffy and warm when they come out, so if you would like you can push down on them with the your two fingers. Allow the mouth watering cookies to cool for 10 minutes.

And they can be in the fridge for up to a week and freeze very well. 

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With these cookies in your hands life is just so much better!

Enjoy,

Sandy

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Grandma’s Peanut Biscuits with a choc honeycomb twist

JuGrandma's peanut bikkies with my modern twistst recently my beautiful and very talented grandmother passed down some incredibly simple and  sublime recipes to me. I’ve been eager to start baking ever since and today I finally got the chance to put one her recipes to the test. Which one you ask? That’s right the old fashioned peanut biscuit. I remember munching on her delicious peanut bikkies when I was just a little girl and they have always been a knockout! How could you go wrong? But today I decided to put my own little, creative and modern twist to the classic. So sweet toothes get ready for some peanuty, chocolatey, honeycomb, crunchy goodness!

Start by preheating your oven to 160 degrees (fan forced). Line baking trays with baking paper and we’re ready to begin.

Cream the butter and sugar with an electric beater, then add the egg, vanilla essence, peanuts and SR flour.

Now for the fun part! My not so traditional but super scrumptious addition of the God of spreads: Peanut  butter. Mix it all together and you’ve got yourself heaven in a bowl!

This next step is crucial and very dear to my heart…licking the beaters!!!

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Here’s the twist. Well, it starts and ends with a block of cadbury dairy milk with honeycomb chocolate. Simply melt the chocolate in a saucepan and swirl it in with the rest of the mixture.

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So now the mixture is all good to go.Time to get your hands dirty and roll some perfectly shaped cookie balls. Place the balls on the baking tray at a good length apart (to allow the cookies to spread) and now all that’s left to do is wait… 25 minutes and they should come out golden and delicious 🙂

Ingredients (makes 25):

  • 113g butter
  • 1/2 cup of caster sugar
  • 100g roasted peanuts (halved)
  • 1 egg
  • 1.5 tbsps of vanilla essence
  • 1.5 cups of self raising flour
  • 1/2 block of cadbuary dairy milk with honeycomb

And that’s all there is to it. If your more of a classic peanut bikker feel free to make the recipe without the choc or you can mix it up with your own little touches… I hope you enjoyed our first post 🙂

Love, SusieIMG_4066 IMG_4077

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