Monday, March 26, 2012

Chocolate Cream Cheese Icing

This variation on the usual lemon flavoured cream cheese icing is delicious with any dense  cake or slice.

  • 250grams softened cream cheese
  • 100 grams dark chocolate
  • 2 tbsp cocoa powder
  • 1/3 cup icing sugar
  • 1 tsp vanilla extract
  1.  Melt the chocolate in the microwave (using short 30 second bursts) or using a double boiler over lightly simmering water.
  2. Stir in the vanilla and cocoa powder.
  3. Add the vanilla chocolate mixture into the cream cheese and sugar.
  4. Beat all of the ingredients together until the mixture is light and fluffy. 

It's ready to be piped or spread onto your favourite treat.


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Tuesday, March 6, 2012

Carrot Cake with Cream Cheese Icing


  • 1 ¼ cup brown sugar
  • ¾ cup vegetable oil
  • 3 eggs
  • 1 ½ cups plain flour
  • 1 ½ tsp baking powder
  • 1tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp vanilla extract
  • 2 ½ cups grated carrot
  • ½ cup chopped pecans

  1. Pre heat oven to 180 deg C. 
  2. Place the sugar, vanilla and the oil in a bowl and beat for 3 min. Add eggs 1 at a time beating well after each addition. 
  3. Sift flour, baking soda, baking powder, cinnamon and ginger into the sugar mixture. 
  4. Add the nuts and carrot and mix gently.
  5. Pour the mixture into an 8 inch round tin lined with baking paper and bake for 55-60 min. 
Serves 8

 This carrot cake does not contain sultanas for people who don’t like dried fruit we know you are out there and this is for you.

Cream Cheese Icing

250g (8oz) cream cheese
1 ½ tbsp lemon juice
1 tsp vanilla extract
1/3 cup icing sugar

Beat softened cream cheese until smooth. Add sifted icing sugar and the lemon juice and vanilla. Beat until smooth. Spread thickly.  This icing is great on Banana cake, Madiera cake or Ginger cake too!

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Monday, February 20, 2012

Ice Cream Sandwiches w/ Oaty Chocolate Biscuits

 These oaty biscuits are great dunked in milk or by themselves, but they're really great with a scoop of your favourite ice cream in between!

  • 1 cup plain flour
  • 2 eggs
  • 140g butter
  • 1 cup light brown sugar
  • 1 ¼ cups white sugar
  • 1 Tbsp Vanilla Extract
  • ½ tsp Salt
  • ½ cup cocoa powder
  • 2tsp baking soda
  • 4 cups rolled oats (not quick cook oats)
Preheat the oven to 180 deg C.
Cream butter and sugars until smooth. Add eggs and vanilla and beat again.
In another bowl, sift together the flour, salt, cocoa and baking powder mix until combined. Add oats and mix well.
Place 2 Tbsp balls of mixture on to a lined baking sheet (do not place too close together on the tray, about 5 to a tray is enough).
Bake for around 15 min, cool slightly on the tray before moving to a cooling rack.

Place 1 biscuit on a plate, scoop a generous amount of ice cream (vanilla is nice but you can use any flavour) on to the biscuit place another biscuit on top of the ice cream and gently press down. You can make them up in advance and store it the freezer or keep the items separately and assemble as needed.

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Monday, January 30, 2012

Caramel Sauce

This caramel sauce is so smooth and delicious.  It's quick and easy to make and so much better than any store bought caramel I've ever tried.


  • 125g butter
  • 1 Cup brown sugar
  • 1 Cup water
  • 2 tbsp golden syrup
  • 1 ½ tbsp cornflour
  • ¼ Cup thickened cream
  • 1 vanilla bean

    Mix together butter, sugar and the vanilla bean which has been split in half lengthwise and scraped to remove the seeds.  Combine in a small pan over low heat and stir until the butter melts, the sugar dissolves and the mixture becomes thick. Bring to a boil, reduce the heat and simmer for 3 minutes.

    Mix the cornflour, golden syrup and water together in a small bowl until smooth.  Add to the pan and bring to the boil, reduce the heat and simmer for 2 minutes.

    Remove from the heat, stir in the cream and allow to cool slightly. Remove the vanilla Bean. 

    Serve warm or cold.


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