Saturday, 31 May 2014

So I'm sitting here staring at my computer screen, screaming mini food critic on my lap, thinking I have no idea what I'm doing here.

So starting at the start, all my friends wanted my recipes so shazzies cookbook started on facebook.  Its still there but while I'm sitting at my computer yesterday, grandchildren free ( I babysit 4 days a week, weekends included, every 2nd Saturday off) I see something about blogging, and here I am. I  think  "I can do this".  We shall see.

So (apparently my favourite word) instead of cooking tea for everyone,  I'm sitting here putting all my recipes that I took pictures of from the beginning of April on here.

Looking at the time I realize that its later than I think and so the rush begins.

I start to make the lemon cupcakes and find I have no lemons so the man of the house gets sent out shopping.

Waiting for he who seems to take forever, I add a few more recipes to the list.  That's done, he's back, so into the kitchen I go.

I whip up the cupcakes, cook the meat sauce for the mexican lasagne while the cakes cool, then that done I finish off the cakes.

I just think to myself "coffee" and the first of the family arrives.  Damn its nearly tea time, I have to put the lasagne together and get it into the oven.  So (favourite word yet again) make daughter in law a cup of tea, forgot about my coffee, and throw the lasagna together and push it into the oven.  Sigh of relief cos its in on time.

Rest of family arrives,  lasagnas ready,  a  few potato wedges with it. Done.  yummm.
Sit them all down with food and I rush back into the kitchen to get banana toffee dessert made and into the oven.  That's done, I go eat my tea then back to kitchen to make the butterscotch sauce. Easy peasy.
Back to table, clear table of dishes, replace with more dishes for dessert, which is placed in middle of table and left because "'I'm so full mum"  from he who ate the rest of his wife's  lasagna.  But then he eats not only one piece but two because "its really yummy mum"

The cup cakes hit the table, and "I'm so fulls" voice mutters" tea was good  but what happened to the cupcakes, they don't look like butterflies ".  I was in a rush  so maybe a bit rough around the edges
 but the mini food critic thought they were good.

So all in all another successful Saturday night, all that's left is to clean up the mess and relax. Oh and add the recipes to shazzies cookbook lol.

Is this what blogging's all about?  Hope so.

See you next Saturday.


1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
zest of 2 lemons

16 heaped teaspoons lemon curd

preheat oven to 180 c (350 f)

fill muffin tins with 16 pattypans (should make 16 but depends on size of muffin tin)

put all ingredients except lemon curd into a medium size bowl and beat for 1 minute with an electric beater.

3/4 fill pattypans and cook for 15 - 20 mins till nicely brown and skewer comes out clean.

cool completely.

cut a round hole in top of cakes removing top. not too deep and fill with heaped teaspoon of lemon curd.

cut top of hole in half and put back on top
of cake in the lemon curd.

dust with icing sugar before serving.


4 large ripe bananas
1 1/2 cups brown sugar packed
125 gm butter softened
2 eggs
1 cup self raising flour
1/2 cup plain flour
3/4 cup milk

preheat oven to 180 c (350 f )

grease and line a 22 cm round cake tin.

sprinkle bottom of tin with 1/2 cup of the brown sugar

cover sugar with 2 of the bananas sliced diagonally.

cream butter and other 1 cup of brown sugar.

add eggs 1 at a time, beating well.

mash the other 2 bananas and fold into butter mix with the flour and milk.

spoon evenly on top of bananas in tin.

cook for 45 - 50 mins or till skewer comes out clean.

serve with butterscotch sauce and whipped cream.


30 gm butter
1/2 cup brown sugar packed
300 ml thickened cream

melt butter in medium saucepan.

add sugar and cream, stirring till boiling.

reduce heat and simmer 2 mins.


2 kg mince beef
1 onion diced
1 green capsicum diced
2 heaped teaspoons minced garlic
3 x  500 gm jars  spaghetti sauce ( i use dolmio spicy peppers)
2 teaspoons chilli powder
salt and pepper to taste
squirt or 2 of tomato sauce

1 pkt 15 totillas
600 ml sour cream
grated tasty cheese
1 chicken stock cube
1 cup hot water

brown and drain mince.

in same pan, saute onion, capsicum and garlic till onion is transparent.

add meat back to pan.

stir in spaghetti sauce. chilli powder, salt and pepper and tomato sauce.

bring to boil then simmer for 10 mins.

remove from heat.

preheat over to 350 f (180 c)

dissolve  stock cube in hot water and place in shallow wide bowl (like a pie dish).  dip tortillas in stock for about 30 seconds each.

using a large deep ovenproof pan...

swirl a little meat sauce on bottom of pan.

place  a layer of tortillas in pan (mine takes 2) and fill in the gaps by breaking up another tortilla.

tip 1/3 meat sauce on the tortillas to cover them.

then cover the meat with 1/2 cup of sour cream.

then cover the sour cream with  1 cup of  cheese.

do 2 more layers of tortilla,  meat, cream and cheese finshing with tortillas on top.

cover the top tortilla with just sour cream and more cheese.

cover with aluminium foil and  bake for 1/2 hour.  then remove foil and cook till cheese is melted and top is nicely brown.

Friday, 30 May 2014


2 x 340 gm packets vanilla cake mix

3 very ripe bananas mashed

1 440 gm can crushed pineapple

1 250 gm packet cream cheese

1 packet vanilla instant pudding mix

1 1/2 cups cold milk

3/4 cup shredded coconut toasted

3/4 cup crushed walnuts

whipped cream to serve

line a 9 x 13 pan with baking paper. preheat oven to 350 f (180 c)

drain pineapple, keeping juice.

put both cake mixes into bowl and make cake according to direction on packet.(just doubling the ingedients needed)

add in mashed banana.

pour into pan and cook approx 35 -40 mins till skewer comes out clean.

take cake out of oven and cool  then poke holes all over top of cake with tip of wooden spoon.

 spread the crushed pineapple evenly over top of cake.

with an electric mixer, combine cream cheese, pudding mix and milk. beat until smooth and thick enough to spread.

spread over cake.

sprinkle with toasted coconut and walnuts.

poke more holes all over the  cake with a skewer (through the cream cheese and coconut) and tip pineapple juice evenly over the top


serve with whipped cream.


spread coconut over the bottom of a flat tray.

place under griller on a medium temperature and keep stirring it around until desired colour. can also be done in the oven on 350 C (180 f)


2 X 220 gm blocks cadbury peppermint chocolate
113 gm butter
2 packets milk arrowroot biscuits crushed
1 can condensed milk

125 gm cream cheese at room temperature
454 gm icing sugar
1 1/2 teaspoons peppermint essence
2 drops green food colouring

choc top
142 gm milk cooking chocolate
142 gm dark cooking chocolate
113 gm butter

line a swiss roll tin with baking paper.


put crushed biscuits into large bowl.

melt chocolate and butter in a heatproof bowl over a pot of boiling water.

remove from heat and lightly stir in condensed milk, doesn't have to be blended.

mix into crushed biscuits until well combined.

press mixture into swiss roll tin.


mix cream cheese, icing sugar, peppermint essence and colouring together with hands (i wear gloves), kneading until well mixed. (you can add more essence if you like a strong peppermint taste)

press over top of chocolate base.


melt chocolate and butter in heatproof bowl over pot of boiling water.

cool slightly.

pour over top of slice.

refridgerate till set.

if hot weather, keep refridgerated. remove about 1/2 hour before needed.


2 x220gm block caramello chocolate
2 pkt marie or milk arrowroot biscuits crushed
113 gm butter
1 tin condensed milk

line a swiss roll tray with baking paper.

place crushed biscuits in large bowl.

melt choc and butter in heatproof bowl over a pot of boiling water.

stir in milk and add to biscuits

press into tray.


285 gm cooking chocolate
113 gm butter

melt together in a heatproof bowl over a pot of boiling water, stirring till mixed.
spread over slice.

refridgerate till set.

store in airtight container


1 cup flour
3 Tbsp. sugar
1 tsp. baking powder
1 1/2 tsp. cinnamon
1 egg
1/4 cup fat-free milk
2 Tbsp. canola oil
1/8 tsp. salt
2 cups raspberries
2 cups blueberrires

1/2 Tbsp. lemon juice
1 cup sugar
1/4 cup flour

In a large bowl, combine 1 cup flour, 3 Tbsp. sugar, baking powder and cinnamon.

In a small bowl combine egg, milk and canola oil. Whisk together until completely blended.

Add egg mixture to flour mixture and stir until just moistened.

Spread over the bottom of a 5qt slow cooker.

In a medium bowl, combine 1 cup sugar and 1/4 cup flour and salt. Next add in raspberries and blueberries (fresh, frozen or canned will work. canned will need to be well drained) and lemon juice.

Stir to completely and evenly coat the raspberries and blueberries with the sugar-flour.

Evenly distribute the raspberries and blueberries over batter.Cover and cook on LOW for about 2 to 2 1/2 hours or until batter is cooked through.


1 1/2 kg skinless chicken breast fillets, cut up in pieces 
2 medium onions thinly sliced 
2 440 gm cans diced tomatoes
1 440 gm can sliced champignons 
1 green bell pepper diced
5 teaspoons minced garlic
2 teaspoons oregano
1 teaspoon dried basil
1/2 cup tawny port
2 tablespoons olive oil
4 chicken stock cubes
2 tablespoons tomato paste
1 teaspoon sugar
salt and pepper to taste
1 teaspoon chilli powder (optional)

Place onions in bottom of crock pot.
Add chicken pieces.

tip champignons and pepper over chicken.

Stir all the other ingredients together.
Pour over chicken.

Cook on low heat 7 hours or high heat for about 3 to 4 hours.

thicken with some cornflour mixed with water.

Serve over pasta or rice.


500 gm self raising flour

50 gm cold butter

350 mls milk

1 teaspoon salt

preheat oven to 180c (350 f)
line a baking tray.

in large bowl, rub butter into flour and salt until it resembles bread crumbs.

stir milk in with a bread knife till just mixed.

tip onto a floured board and knead lightly.

shape into a ball, place on tray
and flatten slightly.

cut across the top and sprinkle with flour.

cook till nicely brown and sounds hollow when tapped. about 20 mins.

serve warm with butter.


2 1/2 kg pumpkin

500 gm potatoes

2 onions diced

6 chicken stock cubes (add more if needed mine were crappy)

6 cups water

salt and pepper to taste.

2 cups milk

sour cream and extra nutmeg to serve.

peel and cut pumpkin and potato.

put into large pot with everything but sour cream.

blend in processor or with stick mixer.

put back into pot with milk and reheat.

serve with a dollop of sour cream and a sprinkle of nutmeg.  i also served it with damper...pictured with the soup.

NOTE...if you don't like it thick add some more milk and seasoning.
bring to boil then simmer till pumpkin and potato are well cooked.


line a 9 x 13 dish with baking paper or foil.


melt 5oz milk chocolate and 5 oz dark chocolate in a heat proof bowl over a pot of boiling water.

cover bottom of dish with chocolate.

refridgerate while making next layer.


2 oz butter
1/4 cup condensed milk
1 jar (7 oz ) marshmallow fluff ( i found some at sams warehouse) or 7 oz white marshmallows
1/3 cup smooth peanut butter

melt butter and condensed milk in a heatproof bowl over a pot of boiling water.

add marshmallow and stir still melted.

remove from heat and stir in peanut butter.

mix till smooth and combined.

quickly pour over chocolate.

refridgerate again while making next layer.


14 oz ( 2 bags) columbine caramels
2 tablespoons thickened cream
1 tablespoon butter
14 ozs whole salted peanuts

melt everything except peanuts in a heat proof bowl over a pot of boiling water.

stir till smooth ..takes a while.

quickly pour over nougat and cover with the peanuts, gently pushing them in a bit.

refridgerate for about 1/2 hour while caramel cools.


5 oz milk cooking chocolate
5 oz dark cooking chocolate
4 tablespoons peanut butter
2 tablespoons golden syrup or corn syrup
1/4 cup thickened cream

melt all in a heatproof bowl over a pot of boiling water.

stir till smooth.

pour over caramel peanut layer. run a fork across the top just to make it textured.


 will soften in heat. remove from refidgerator about 1/2 hour before eating.

in a cool house, can just be stored in air tight container.


113 gm butter softened
1 cup sugar
1 egg
zest 2 oranges
6 tablespoons orange juice
2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt

preheat oven to 350 f (180 c)
line baking trays.

with an electric mixer, beat sugar, butter and egg.

add orange zest and juice.

add flour, baking powder, baking soda and salt.

mix till combined.

using a piping bag with star nozzle, pipe S shapes and straight lines onto trays.

if you dont want to pipe just roll into walnut size balls.

cook for 8 - 10 mins till just nicely browned.


melt about 150 gm of dark cooking chocolate in a heat proof container over a pot of boiling water.

dip ends of biscuits into chocolate and place on sheets of baking paper to dry. sprinkle with 100s and thousands if desired.


226 gm butter, at room temperature
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 egg
2 1/4 cup plain flour
pinch salt
1 tablespoon milk
100 gm pkt glace cherries quartered

Preheat oven to 350 f (180 c).
line a baking tray.

In a mixer, cream together butter and sugar.

Add vanilla, milk and egg. 

Slowly mix in flour and salt.

Use star tip fitted on a piping bag to make a swirl and then press a piece of cherry into the center.

Bake 8-10 minutes.

Cool on rack.

i found these very hard to pipe so
if you don't have a piping bag or don't want to pipe, roll teaspoonfuls of mix into balls and place a piece of cherry in centre.
not as pretty but taste the same.


26 slices white sandwich bread, crusts removed
250 gm cream cheese, softened
3/4 cup icing sugar 

for rolling

1 cup sugar
2 tablespoons ground cinnamon (we like a lot of cinnamon, you can put in less)
3/4 cup butter, melted in largish shallow bowl

Flatten bread with a rolling-pin.

In a bowl, combine cream cheese and icing sugar.

In another largish shallow bowl, combine sugar and cinnamon; set aside.

Spread about 1 dessertspoon of cheese mixture on each slice of bread. Roll up.(i layout all the bread on a board so you can evenly place the cheese).

Dip in melted butter, then in cinnamon-sugar.

Place on an baking tray lined with baking paper. Bake at 350° for about 15 minutes or until very slightly crunchy to touch.


if making pink hearts, make these first. (recipe below)

200 gm butter softened
1 1/2 cups caster sugar
2 teaspoons vanilla
4 eggs
1/2 cup sour cream
1 3/4 cups self raising flour

preheat oven to 180 c (350 F). fill 2 12 hole muffin tins with patty pans.

cream butter, sugar and vanilla.

add eggs 1 at a time

fold in flour and sour cream in 2 batches till well combined.

evenly fill the patty pans.

cook for approx. 15 minutes till a skewer comes out clean. should be just nicely brown.

cool in tins for 5 minutes then put on cooling rack.

ice with butter icing when cool and decorate with hearts. ( i also poked strawberry cream chocolates into the cakes before i iced them)


250 gm butter softened
3 cups icing sugar
2 tablespoons milk.
beat butter in electric mixer till pale and fluffy.

add 1/2 the icing sugar and beat on low till combined. 

add milk and rest of icing sugar and beat till combined.

for strawberry icing add strawberry essence to taste and a few drops pink colouring.

for chocolate icing add 2 tablespoons sifted cocoa to icing sugar.


1 egg white
2 cups icing sugar
1 teaspoon lemon juice
pink food colouring

beat egg white till foamy.
add icing sugar.
add lemon juice.
add food coloring.
beat till thick and shiny.

either trace hearts onto baking paper or draw freestyle.

if tracing, turn paper over.

using a piping bag with a 3mm plain nozzle, pipe icing following the trace lines or do the freestyle piping hearts.

let set for quite a few hours till hard. be careful moving them onto cakes . they are fragile.


200 gm butter softened
1 1/2 cups caster sugar
2 teaspoons vanilla
4 eggs
1/2 cup sour cream
1 3/4 cups self raising flour
maltesers ( i buy a big box, use what i need and eat the rest lol)

preheat oven to 180 c (350 F). fill 2 12 hole muffin tins with patty pans.

cream butter, sugar and vanilla.

add eggs 1 at a time

fold in flour and sour cream in 2 batches till well combined.

evenly fill the patty pans.

cook for approx. 15 minutes till a skewer comes out clean. should be just nicely brown.

cool in tins for 5 minutes then put on cooling rack.

cool completely. poke 1 malteser into cake.

ice with butter icing and sprinkle with crushed maltesers.


250 gm butter softened
3 cups icing sugar
2 tablespoons milk
2 tablespoons cocoa

beat butter in electric mixer till pale and fluffy.
mix cocoa in to icing sugar
add 1/2 the icing sugar mix to butter and beat on low till combined.
add milk and rest of icing sugar and beat till combined.


226 gms butter, softened
2 cups sugar
1 teaspoon salt
4 Eggs
1 teaspoon vanilla
3 cups plain flour
2 x 200 gm tubs blueberries in blueberry sauce
(i got these from fruit section woolworths supermarket)


1 cup icing sugar
2 teaspoon lemon juice
2 to 3 tablespoons milk

Preheat oven to 350° (180 c).

In a large bowl, cream butter, sugar and
salt until light and fluffy.

add eggs, one at a time

add vanilla.

Gradually add flour.

Spread 3 cups batter into a greased or lined swiss roll tray.

spread with pie filling. 
Drop remaining batter by teaspoonfuls over

Bake 30-35 minutes or until golden brown. Cool completely in tray.


In a small bowl, mix icing sugar and lemon juice. 

add enough milk to reach desired consistency. 

Drizzle over top when cool.


1 1/2 cups sugar
1 cup sour cream
1/2 cup (113 gm) butter softened
2 eggs
4 ripe bananas mashed
2 teaspoons vanilla
2 cups plain flour
1 teaspoon baking soda (bicarb soda)
1/2 teaspoon salt

preheat oven to 180c (350 f)
use a lined swiss roll tray.

in electric mixer, beat together sugar, sour cream, eggs and butter till creamy.

mix in bananas and vanilla.

add flour, salt and baking soda.

beat 1 minute.

spread into tray.

cook 20 - 25 minutes or till a skewer comes out clean.BROWN BUTTER ICING

1/2 cup (113 gm) butter
4 cups icing sugar
3 tablespoons milk

melt butter in medium size pot over medium heat till boiling. let turn a delicate brown colour.

remove from heat

add icing sugar and milk (if a bit too thick add a bit more milk) 

spread over warm cake. this will set quite fast so be quick.

sprinkle with cinnamon.


14 oz chocolate chips

3 oz (6 tbsp) unsalted butter

2 cups crispy rice cereal (rice bubbles)

3/4 cup + 1/3 cup smooth peanut butter

1 cup granulated sugar

1/2 cup + 2 tbsp heavy cream (thickened cream)

1 1/2 cups marshmallow cream (1 7-oz jar). I couldnt get the cream so i used 7 oz chopped white marshmallows.

1 1/2 cups roasted salted peanuts, coarsely chopped

14 oz soft caramels (i used columbines)
3 tbsp light corn syrup or golden syrup

Line a 7×11-pan with baking paper. (If you don’t have this size, you can use a 9×13 pan, but layers will be thinner.

Combine 1 cup (6 oz) of chocolate chips with 1 tablespoon of butter in a microwave-safe bowl. Microwave in 30 second increments until the chocolate is melted and smooth. ( i melt everything in a heat proof bowl over a pot of boiling water. i think you have more control)

Add 1/2 cup of peanut butter and all of the crispy rice cereal. Stir until the peanut butter melts into the chocolate and the cereal is totally covered with the chocolate mixture.

Scrape the cereal mixture into the pan and smooth it into an even layer. Refrigerate the pan to set the chocolate while you prepare the nougat layer.
In a medium pan, combine 4 tablespoons of butter, the sugar, 1/4 cup of heavy cream, and 1 tablespoon of light corn/golden syrup. Place the pan over medium heat and stir until the sugar melts. Bring the pot to a boil, then cook it for five minutes, stirring occasionally as it boils.

After five minutes, take the pan off the heat and add the marshmallow cream/marshmallows (if you are using the marshmallows melt these in before you add the peanut butter) and 1/3 cup of peanut butter. Stir until everything is well-mixed, then spread the nougat on the chocolate layer.

Immediately take the chopped peanuts and sprinkle them over the nougat, then press down gently to embed them in the top of the nougat. Refrigerate the tray again while you prepare the caramel.

Place the unwrapped caramel candies in a microwave-safe bowl, along with 2 tablespoons of heavy cream and 1 tablespoon of butter. Microwave the caramels, stirring after every 30-40 seconds, until they’re melted and smooth. (again i do this over the boiling water)

At first the caramels will resist melting, but keep heating and stirring them and they will eventually break down. 

Pour the caramel over the peanut and nougat layer and smooth it into an even layer. Refrigerate the tray for about 30 minutes, until the caramel is fairly set.

Combine the remaining 8 oz chocolate chips, 4 tablespoons peanut butter, and 2 tablespoons corn syrup/golden syrup. Microwave them all together in 30-second intervals until everything is melted. Add the remaining 1/4 cup of heavy cream and whisk it in until your mixture is shiny and smooth.

Pour the chocolate on top of the pan and smooth it into an even layer. Refrigerate the pan until everything is completely set, another 30-45 minutes.

To cut the bars, lift them out of the pan using the foil as handles. Use a large sharp knife to cut them into small squares to serve.

refridgerate. will soften in heat.

these are quite time comsuming to make but oh so yummy to eat.  well worth the time.