Black Forrest Cookie Cake Reicpe

Another recipe from Be A Fun Mum contributor, the Wonderful Amanda from Food Before 5.
(If you haven’t checked out her book, you should! It’s so mum friendly!) 

This is the ultimate chocolate ripple cake but with a BIG difference – cherries and jam! Whack it all together and you have an absolutely delicious dessert. It doesn’t need to be perfectly assembled as it will all be hidden under the mountain of cream. You can also make a smaller cake by using only 1 packet of biscuits but if you are making for a group of people – use 2 packets.  Enjoy!

Black Forrest Cookie Cake

Ingredients

600ml thickened cream
½ cup caster sugar
2 tsp vanilla essence
1 cup pitted black morello cherries
2 x 250g pkt chocolate ripple biscuits
1 cup raspberry jam

Black Forrest Cookie Cake Ingredients

  1. In a large bowl, beat cream, caster sugar & vanilla with an electric mixer until soft peaks form. Fold in cherries.

Black Forrest Cookie Cake instructions

  1. Spread a biscuit with a generous amount of jam & a heaped teaspoon of cream.
  1. Sandwich 2 biscuits together & place upright on your plate. Repeat process with jam & cream, sandwiching biscuits together to make a log of approx. 14 biscuits long.

Black Forrest Cookie Cake

  1. Repeat process to make 3 logs, leaving 5 biscuits aside.

Black Forrest Cookie Cake

  1. Cover entire cake with cream. Crush remaining biscuits over the top of cake.
  1. Refrigerate overnight until set. Slice diagonally to serve.

Black Forrest Cookie Cake

Black Forrest Cooke Cake
This is the ultimate chocolate ripple cake but with a BIG difference – cherries and jam! Whack it all together and you have an absolutely delicious dessert.
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Prep Time
10 min
Cook Time
8 hr
Total Time
8 hr 10 min
Prep Time
10 min
Cook Time
8 hr
Total Time
8 hr 10 min
Ingredients
  1. 600ml thickened cream
  2. ½ cup caster sugar
  3. 2 tsp vanilla essence
  4. 1 cup pitted black morello cherries
  5. 2 x 250g pkt chocolate ripple biscuits
  6. 1 cup raspberry jam
Instructions
  1. In a large bowl, beat cream, caster sugar & vanilla with an electric mixer until soft peaks form. Fold in cherries.
  2. Spread a biscuit with a generous amount of jam & a heaped teaspoon of cream.
  3. Sandwich 2 biscuits together & place upright on your plate. Repeat process with jam & cream, sandwiching biscuits together to make a log of approx. 14 biscuits long.
  4. Repeat process to make 3 logs, leaving 5 biscuits aside.
  5. Cover entire cake with cream. Crush remaining biscuits over the top of cake.
  6. Refrigerate overnight until set. Slice diagonally to serve.
Be A Fun Mum http://beafunmum.com/

More Recipes by Amanda

2 Ingredient Scones

Apricot Chicken Hurry (in a hurry)

Lemon Cheesecake

Chicken Stew

Post written by Amanda Arnold

My name is Amanda and I am mum to 3 young kids and author of a new cookbook called ‘Food before 5’ and the Facebook page Aldi Home Cook.

‘Food before 5′ is a cookbook with 85 recipes that are easy, affordable and realistic for any home cook. It includes lunch boxes, starters & sides, main meals and desserts that can all be made ahead of time. It is the perfect tool for busy families with that afternoon school rush, people that like to cook in bulk and freeze, students learning to cook and basically anyone who loves simple, tasty recipes.

‘Food before 5’ is only $19.95 (free post) and available from www.foodbefore5.com.au. Please also check out my facebook page www.Facebook.com/foodbefore5. 

2 Ingredient Scones

This is another recipe post from Be A Fun Mum contributor, the Wonderful Amanda from Food Before 5. I made the scones myself and they were a huge success with the kids. Here they are!
2 Ingredient Scones

2 INGREDIENT SCONES

I am very serious when I say that “this recipe really works!”

I shared it on my ‘Food before 5’ page a little while back & ended up having women from all over the world baking them & sending me photos.   It is a recipe that has been passed down generations in my husband’s family and now I am sharing it with you.  Get started now & these soft & fluffy scones will be ready within 25 mins!

Enjoy!

Amanda 

Ingredients

3 cups self-raising flour, sifted
2 cups + 2 Tbspn thickened cream (550ml)
Jam and cream for serving

Instructions 

  1. Preheat oven to 200°C.  Line an oven tray with baking paper.
  1. In a large bowl, sift flour.  Pour in cream. With a bread & butter knife, quickly mix to a soft sticky dough.
  1. On a floured surface, turn out the mixture & knead gently. Press out dough to approx. 1 ½ cm thick.
  1. Cut scones & place on tray with scones close together.
  1. Bake in preheated oven for 15 mins.  Remove from oven & cool on wire rack.
  1. Serve with jam & cream.

2 Ingredient Scones

2 Ingredient Scones

2 ingredient scones

Notes

If you don’t havea scone cutter, press out dough into a rectangle 1 ½ cm thick & cut out 18 squares with a knife. 

Storage

  • Best eaten the same day as baking.
  • Freeze immediately after cooling on rack.  Thaw prior to eating.

This recipe is from my cookbook ‘Food before 5’ & can be purchased from my website www.foodbefore5.com.au for only $19.95 (free post).

2 Ingredient Scones
Yields 18
I am very serious when I say that “this recipe really works!”
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 3 cups self-raising flour, sifted
  2. 2 cups + 2 Tbspn thickened cream (550ml)
  3. Jam and cream for serving
Instructions
  1. Preheat oven to 200°C. Line an oven tray with baking paper.
  2. In a large bowl, sift flour. Pour in cream. With a bread & butter knife, quickly mix to a soft sticky dough.
  3. On a floured surface, turn out the mixture & knead gently. Press out dough to approx. 1 ½ cm thick.
  4. Cut scones & place on tray with scones close together.
  5. Bake in preheated oven for 15 mins. Remove from oven & cool on wire rack.
  6. Serve with jam & cream.
Notes
  1. Notes
  2. If you don’t havea scone cutter, press out dough into a rectangle 1 ½ cm thick & cut out 18 squares with a knife.
  3. Storage
  4. Best eaten the same day as baking.
  5. Freeze immediately after cooling on rack. Thaw prior to eating.
Adapted from Food Before 5
Adapted from Food Before 5
Be A Fun Mum http://beafunmum.com/

More Recipes by Amanda

Apricot Chicken Hurry (in a hurry)

Lemon Cheesecake

Chicken Stew

More

Over 60 After School Snack Ideas

Post written by Amanda Arnold

My name is Amanda and I am mum to 3 young kids and author of a new cookbook called ‘Food before 5’.  

‘Food before 5′ is a cookbook with 85 recipes that are easy, affordable and realistic for any home cook. It includes lunch boxes, starters & sides, main meals and desserts that can all be made ahead of time. It is the perfect tool for busy families with that afternoon school rush, people that like to cook in bulk and freeze, students learning to cook and basically anyone who loves simple, tasty recipes. 

 ‘Food before 5’ is only $19.95 (free post) and available from www.foodbefore5.com.au.  Please also check out my facebook page www.Facebook.com/foodbefore5.

Cookie Dough Recipe (for Ice Cream!)

I’m not a huge ice cream fan. If I’m eating dessert, I like a proper dessert with ice cream as an accompaniment. My husband is different.  A bowl of ice cream makes him very, very, very (VERY) happy.  He’s easy to please. And the kids love ice cream too.

I have been playing with an cookie dough recipe for ice cream so we could have a ice cream night at home for a treat. And this is a rare treat because it’s horribly unhealthy! But soooo good so everyone tells me! Part of the fun is you get to smash the cookie dough into the ice cream.

This would be a fun idea for birthday parties too.

Edible Cookie Dough Recipe for Ice Cream

Ingredients

40 grams butter

100 grams (1/2 cup) white sugar

1 teaspoon vanilla extract

Pinch salt

150 grams (1 cup) plain flour

75 ml (1/3 cup) milk

100 grams choc chips (optional)

Instructions 

1. Cream butter and sugar together with a beater. (I used Thermomix Speed 6 for 6 seconds).

2. Add vanilla, salt and flour and half the milk and combine. (I used Thermomix  Speed 6 for 6 seconds).

3. Add the remaining milk, a little at a time, until the mixture is a dough (you may not need all the milk).

4. Stir in choc chips if desired at this point. (The stir function on the Thermomix works well.)

5. The dough should be well formed but still quite sticky.

I recently made 2 batches: one with choc chips and one without.

Edible Cookie Dough Recipe for Ice Cream

Edible Cookie Dough Recipe for Ice Cream

6. Place cookie dough on a section of glad wrap or baking paper. Cover and press down so the dough is quite flat (1-2 cm).

Edible Cookie Dough Recipe for Ice Cream

7. Freeze for at least half an hour.

Edible Cookie Dough Recipe for Ice Cream

8. Remove dough from plastic and cut into small sections on a board (roughly 1-2cm cubes).

Edible Cookie Dough Recipe for Ice Cream

Edible Cookie Dough Recipe for Ice Cream

9. Place cookie dough bites in a plastic container and rerun to the freezer for whenever you want to use them.

Edible Cookie Dough Recipe for Ice Cream

10. When serving, it’s fun to smash it all together. I used a sturdy plastic plate. Add ice cream, a few cookie dough bites and smashed it together with a spoon before serving in a bowl or cone. Keep unused cookie dough pieces in the freezer.

Edible Cookie Dough Recipe for Ice Cream

Everyone was very (very) pleased.

Edible Cookie Dough Recipe for Ice Cream

Edible Cookie Dough Recipe for Ice Cream

Edible Cookie Dough for Ice Cream
Serves 10
Make your own cookie dough to add to vanilla ice cream.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 40 grams butter
  2. 100 grams (1/2 cup) white sugar
  3. 1 teaspoon vanilla extract
  4. Pinch salt
  5. 150 grams (1 cup) plain flour
  6. 75 ml (1/3 cup) milk
  7. 100 grams choc chips (optional)
Instructions
  1. Cream butter and sugar together with a beater, food processor or Thermomix.
  2. Add vanilla, salt and flour and half the milk and combine.
  3. Add the remaining milk, a little at a time, until the mixture is a dough (you may not need all the milk).
  4. Stir in choc chips if desired at this point.
  5. The dough should be well formed but still quite sticky.
  6. Place cookie dough on a section of glad wrap or baking paper. Cover and press down so the dough is quite flat (approx 1-2 cm thick).
  7. Freeze for at least half an hour.
  8. Remove from plastic and cut into small bite size sections on a board (approx 1-2 cm cubes).
  9. Place cookie dough bites in a plastic container and rerun to the freezer when required.
  10. When serving, smash ice cream and cook dough together with a spoon on a sturdy plastic plate or board.
  11. Serve in a bowl or cone.
Notes
  1. Note: Keep unused cookie dough pieces in the freezer.
Be A Fun Mum http://beafunmum.com/

Funny Face Biscuits

Post by Be A Fun Mum contributor, Amanda from Food Before 5
Basic Biscuit Recipe - great for decorating funny faces

This is one of my favourite recipes that my children and I have fun cooking & decorating together. If I want the faces to look perfect, I’ll do them myself but most of the fun comes in seeing what the kids themselves create. They also make a great (& inexpensive) party favour for little ones, a fun birthday party activity (have the biscuits made and have kids decorate them they way they like) or special school holiday/weekend fun.

Basic Biscuit Recipe Ingredients

125g butter, melted
¾ cup caster sugar
2 eggs
1 tsp vanilla essence
2 ½ cups plain flour
1 tsp baking powder
2 Tbspn icing sugar (for decorating)
Lollies, teeth, licorice, sprinkles (for decorating)

Basic Biscuit Recipe - great for decorating

Method

  1. In a large bowl, add melted butter, sugar, eggs & vanilla & whisk until combined.

Basic Biscuit Recipe - great for decorating

  1. Stir in flour & baking powder until a soft dough forms. 

Basic Biscuit Recipe - great for decorating

  1. Wrap dough in plastic wrap & freeze for 30 mins.

Wrap dough in plastic wrap & freeze for 30 mins.

  1. Preheat oven to 200oC. Line 2 oven trays with baking paper.
  1. Roll out dough onto a floured surface approx ½ cm thick. Cut out circles using a cookie cutter or rim of a glass (approx 7cm diameter).

Basic Biscuit Recipe - great for decorating

  1. Place on baking trays & bake in preheated oven for 6 – 8 mins or until golden. Remove from oven & allow to cool completely.

Decorating

Basic Biscuit Recipe - great for decorating

  1. Mix icing sugar with a little water to make a thick paste. Use this paste to stick lollies & sprinkles onto biscuits to make funny faces.

Basic Biscuit Recipe - great for decorating funny faces

This recipe is from the eBook Kids Party Food and can be purchased from www.foodbefore5.com.au for only $5.95.

Basic Biscuit Recipe
A great basic biscuit recipe. Great for decorating!
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Prep Time
40 min
Cook Time
8 min
Total Time
48 min
Prep Time
40 min
Cook Time
8 min
Total Time
48 min
Ingredients
  1. 125g butter, melted
  2. ¾ cup caster sugar
  3. 2 eggs
  4. 1 tsp vanilla essence
  5. 2 ½ cups plain flour
  6. 1 tsp baking powder
  7. 2 Tbspn icing sugar (for decorating)
  8. Lollies, teeth, licorice, sprinkles (for decorating)
Instructions
  1. In a large bowl, add melted butter, sugar, eggs & vanilla & whisk until combined.
  2. Stir in flour & baking powder until a soft dough forms.
  3. Wrap dough in plastic wrap & freeze for 30 mins.
  4. Preheat oven to 200 degrees celsius.
  5. Line 2 oven trays with baking paper.
  6. Roll out dough onto a floured surface approx ½ cm thick. Cut out circles using a cookie cutter or rim of a glass (approx 7cm diameter).
  7. Place on baking trays & bake in preheated oven for 6 – 8 mins or until golden. Remove from oven and allow to cool completely before decorating with icing or melted chocolate.
Notes
  1. Decorating
  2. Mix icing sugar with a little water to make a thick paste. Use this paste to stick lollies & sprinkles onto biscuits to make funny faces.
Be A Fun Mum http://beafunmum.com/

More Recipes by Amanda

Apricot Chicken Hurry (in a hurry)

Lemon Cheesecake

Chicken Stew

About Amanda Arnold

My name is Amanda and I am mum to 3 young kids and author of a new cookbook called ‘Food before 5’.  

‘Food before 5? is a cookbook with 85 recipes that are easy, affordable and realistic for any home cook. It includes lunch boxes, starters & sides, main meals and desserts that can all be made ahead of time. It is the perfect tool for busy families with that afternoon school rush, people that like to cook in bulk and freeze, students learning to cook and basically anyone who loves simple, tasty recipes. 

 ‘Food before 5’ is only $19.95 (free post) and available from www.foodbefore5.com.au.  Please check out my facebook page www.Facebook.com/foodbefore5

(Edible) Crystallised Pansies: for cupcake decorating

How to make crystallised pansies. Great for cupcake decorating (and surprisingly easy!)

Crystallised Pansies

for Cupcake Decorating, Tea Parties & Connecting Kids with the Garden

Did you know that pansies are edible!? When I told my children they weren’t that excited by the prospect of my adding pansies to the family salad, until Grandma told them that pansies could be used for cake decorating.

That got their attention, and mine. We love a little tea party.

I’ve always assumed that flowers used in cake decorating were constructed from sugar, requiring technical skills that I am lacking in the kitchen. So I was pleasantly surprised to discover that crystallising pansies for cake decorating, requires no great skill and very few ingredients to be beautiful. 

Supplies

Pansy flowers

1 egg white

40 mls water

White castor sugar

Soft paint brushes

Baking paper

Tray

Pre-made easy cupcake recipe

Cheesecake Frosting

How to:

Step 1: Collect & prep the pansies

Collect the pansies fresh from the garden. Be very careful not to crush the flowers as this can damage and bruise petals. The easiest way to pick the pansies is by using a pair of scissors to cut the small stems close to the back of the flower head. Younger children will require some ‘supervision’ with this first step.

Tip: as mentioned, you can eat the pansies once they are crystallised. Therefore it is best to collect the flowers from a reputable garden that hasn’t been exposed to harsh pest control products. Unlike vegetables & fruit, the pansy flowers will bruise if washed vigorously. I used pansies from our own garden, as we use organic pest control for all our garden produce.

Step 2: Egg wash

For the egg wash you require one (1) egg white and 40ml of water, then mix together with a fork. The consistency you’re looking for is a thin mixture that will paint evenly over the petals without bruising them. You may require additional water if your egg is JUMBO size (add 10mls at a time if you are unsure).

Step 3: Painting the petals

Now for the fun part! Paint both sides of all the pansy petals. I found the easiest way for the children to achieve this was to paint the front of the petals first and then holding the flower stem with a pair of tweezers paint the back. Older children could do this independently, but I found my three (3) year old required some assistance.

Reframe from drenching the petals with the egg wash, all that is required is a thin painted layer.

Step 4: Sugar sprinkles

Once the pansies are painted with egg wash, hold the pansy over a bowl and sprinkle the front and back with fine sugar. Then allow drying.

Step 5: Drying

Sit pansies with their faces up on baking paper to dry, using a flat surface or tray that is in a clean area away from little fingers and moisture. Minimum drying period is 24 hours, I let ours dry for several days. You will know the pansies are ready for use when the flowers are ridged and dry.

Step 6: Decorating!

Before you start decorating, make sure your easy cupcakes are cooled, any amount of heat in the cupcake can cause your pansies to drupe.

 Next, frost your cupcakes. I used this divine Cheesecake Flavour Frosting, which uses cream cheese and minimal icing sugar. Once frosted, gently decorate with the crystallised pansies!

Tip: I discovered that if the cupcakes with pansies are placed in the fridge for any length of time, the sugar softens on the pansies and they go all mushy. If transporting, take the pansies in a separate moisture free container and decorate cupcakes at the last possible moment.

There you have it, gorgeously decorated cupcakes featuring edible pansies from the garden.

How to make crystallised pansies. Great for cupcake decorating (and surprisingly easy!)

Fun with kids - Crystallised Pansies

More

Easy Cupcake Recipe

Cheesecake Frosting

DIY Cupcake Flag Toppers

 

Cheesecake Cream Cheese Frosting

Cheesecake Cream Cheese Cupcake Frosting

Cheesecake Frosting

Are you a cheesecake fan too? I LOVE cheesecake, so I came up with this yummy frosting recipe for cupcake decorating. 

Ingredients

125 grams of room temperature non-salted butter

200 grams cream cheese (lite is fine)

1 cup icing sugar (Low GI version tastes fantastic & you can use less)

1 tsp vanilla essence

¼ tsp zest of lemon (not necessary, but adds extra flavour) 

Method

1. Beat the butter and cream cheese together with electronic beaters for approximately 3 minutes. The mix needs to be fluffy in appearance.

2. Add in vanilla essence and beat again.

3. Add icing sugar and beat on slow (alternatively, fold into mix with a spoon).

4. Add zest of lemon and mix in well.

5. Place in airtight container and pop in fridge until cold. For extra ‘cheesecake’ flavour, leave the mix over night in the fridge and makes piping much easier.

Cheesecake Cream Cheese Frosting

Cheesecake Cream Cheese Frosting

Cheesecake Cream Cheese Frosting

Cheesecake Cream Cheese Frosting

Cheesecake Cream Cheese Frosting

More

Easy Cupcake Recipe

(Edible) Crystallised Pansies Decoration

_________

About Renee Nugent

Hi, I’m Renee and I’m a self confessed fun maker. Whilst I’m not the world’s best gardener (I’ve killed cactus), I believe that getting my kids gardening is one of the most important experiences I can give them as a parent. It’s my way to teach them about the environment, food production, healthy living, science and sustainable practices in a fun and physical way. I love that they are willing to taste our garden produce and that we incorporate many of our garden ‘treasures’ into our craft activities.

So don’t let past gardening failures burden you, we’ve all killed plants and that’s OK. Just get out there and garden with your kids, because…..well…..it’s fun!

Find more of my garden fun here www.aboutthegarden.com.au

Blueberry & Coconut Muffins

Blueberry & Coconut Muffins

This is a variation on the coconut bread I often make.  Great for an afternoon treat or I often make it in mini size for the lunch box.

Ingredients

1 Cup SR Flour

1 Cup Desiccated Coconut

1/2 Cup Sugar

3/4 Cup Milk

1/2 Cup Frozen Blueberries

Method

1. Gently mix all ingredients until just combined with a large spoon.

2. Spoon into a lined muffin tray.  Makes approximately 12 regular sized muffins.

3. Cook for about 20 min in 170°C (325°F) oven.

Moist, dense and delicious. Plus so easy!

Blueberry & Coconut Muffins

Cinnamon Scrolls Recipe (4 Main Ingredients)

Cinnamon Scrolls Recipe - Thermomix

On a cool afternoon, I sometimes make a batch of cinnamon scrolls for the kids after school.  They can be ready in under 20 minutes! The recipe I use is adapted from the Thermomix Forum. I make it  with no icing (because it’s sweet enough) and converted to a non-thermomix method too.  (If you want to read my review about the Thermomix, it’s here).

Dough

300 g Self Raising Flour (2 1/3 cups)
90 g Butter, cut into chunks (1/3 cup)
150 g milk (2/3 cup)

Filling

60 g Butter (1/4 cup)
40 g Soft brown sugar (1/4 cup)
1 tsp cinnamon

Method

Dough

1. Pre-heat oven to 200°C

2. Cover a flat tray with baking paper.

3. Place flour and butter into bowl and mix for 5 sec on speed 5.  Mixture resembles fine breadcrumbs like this.

Cinnamon Scrolls Recipe

4. Place a small jug or bowl on the top of the Thermomix. Set the weight mechanism to 0 and then pour in 150 grams of milk.

5. Remove jug or bowl with milk.  Set Thermomix to locked position and knead for 1.5 minutes on interval settingdough mode .

6.  While the Thermomix is kneading, gradually pour milk through the MC hole until a dough is formed. 

Cinnamon Scrolls Recipe

7. Remove dough from bowl onto to a lightly floured bench, ThermoMat or baking paper.

Cinnamon Scrolls Recipe

8. Knead lightly into a ball and roll out dough into a rectangle approximately 25 x 40cm and 5mm thick.  I do this pretty roughly, as you can see.

Cinnamon Scrolls Recipe

Filling

9. Place butter, sugar and cinnamon into mixing bowl.  Mix for 10 seconds on speed 4.

10.  Spread out mixture evenly over dough rectangle.

Cinnamon Scrolls Recipe

11.  Roll up dough. You can do it either form the long side or the short side of the rectangle, depending on how scroll-y you want them to be.  I like to do it from the short side which makes less larger (and more scroll-y) rolls. However, if you want smaller scrolls (and more of them) work from the longer edge.

Cinnamon Scrolls Recipe

12.  Use a sharp knife to cut up rolled dough into approximately 3cm wide pieces.  Make sure this is done on a board.  I find a bread knife works well.

Cinnamon Scrolls Recipe

13. Place dough pieces on a tray with paper. 

Cinnamon Scrolls Recipe

14. Cook in the oven for 12-15 minutes or until golden brown.

15. Remove from oven and allow to cool slightly before eating.

I don’t think they need icing: they are sweet enough – but you can see the icing ingredients here.

Cinnamon Scrolls Recipe

Non-Thermomix Instructions 

If you don’t have a Thermomix, this recipe is simple to make without one.

1. Pre-heat oven to 200°C.

2. Cover a flat tray with baking paper.

3. In bowl, rub together soft butter and flour with your hands until it forms a fine breadcrumb texture.

4. Make a well in the centre of flour mixture and add milk.  Use a knife or spoon to gradually mix wet and dry ingredients together until a dough forms. Add a dribble of milk if the dough is too dry.

5. Turn out dough onto a well floured bench or board and knead for about 5 minutes unit you have a soft-ish dough.

6. Roll out dough into a rectangle approximately 25 x 40cm and 5mm thick. 

7. In a mixing bowl, beat all filling ingredients until creamy.

8. Then follow the same instructions from number 10 above.

Cinnamon Scrolls Recipe

Freeze

I sometimes put these in the lunch box. For freezing, I put the scrolls in a plastic container and lay a piece of baking paper in between each layer so it’s easy to remove in the morning when I’m making lunches.

Freeze Cinnamon Scrolls

More

2 Ingredient Scrolls

2 Ingredient Flat Bread

2 Ingredient Pizza Dough

4 Ingredient Coconut Bread

3 Ingredient Corn & Cheese Muffins

4 Ingredient Cupcakes

Apricot & Choc Chip Muesli Slice

Apricot & Choc Chip Muesli Slice Recipe

This is a muesli slice I sometimes make for the children’s lunch box. It can be frozen and made ahead of time.

Ingredients

125g Butter

½ Cup (100g) firmly packed brown sugar

1 Tablespoon honey

2¼ Cups (200g) rolled oats

¼ Cup (40g) sunflower seeds (if kids aren’t keen on seeds, replace this amount with desiccated coconut)

¼ Cup (20g) desiccated coconut

½ Teaspoon ground cinnamon

½ Cup (75g) dried apricots – chopped (can use sultanas or choc chips instead)

2 Tablespoons (40g) Choc Chips

Method

1. Preheat the oven to 160°C.

2. Lightly grease a slice/brownie tin and line with baking paper. (The pan size will determine how thick the muesli slice is. I used a brownie pan 25cm x 15cm). 

3. Measure butter, sugar and honey in a medium pan and stir over a low heat until the sugar is dissolved. 

4. In a bowl, measure out oats, sunflower seeds, coconut, cinnamon and apricots.

5. Make a well in the centre of the dry ingredients and pour in the wet ingredients; combine with a large spoon.

6.  Press mixture into prepared pan and sprinkle Choc Chips over the top.  This is a good way to limit how much chocolate is in this recipe while still giving that fun choc hit.

7. Bake in an 160°C oven for about 30 minutes (until lightly browned). 

8. Cut into pieces while still warm.

Apricot & Choc Chip Muesli Slice Recipe

Apricot & Choc Chip Muesli Slice Recipe

Apricot & Choc Chip Muesli Slice Recipe

Thermomix Variation

Below is how I used the Thermomix for this recipe.

1. I hand chopped the apricots because I find the Thermomix makes it a bit clumpy.  If you plan ahead, you can put the apricots in the freezer for a bit and then chop them frozen and it works well. Chop for 5 seconds on speed 5. Remove from bowl.

2. Place butter, sugar and honey into bowl and cook on 90° for 4 minutes on speed 1 (until sugar is dissolved – depends on if butter is at room temperature or hard).

3. Place a small mixing bowl on the top of the thermomix machine and weigh out all ingredients (except choc chips).  Add chopped apricots.

4. Combine the sugar/butter mixture with dry ingredients

5. Press mixture into prepared pan and sprinkle Choc Chips over the top.

7. Bake in an 160°C oven for about 30 minutes (until lightly browned). 

8. Cut into pieces while still warm.

Lunch Box

Muesli slice can be frozen and used in the lunch box. Not the healthiest recipe but nice for a morning tea treat sometimes. I am going to try it with no brown sugar (and use honey instead) so I’ll see how that goes.

Muesli Slice in the lunch box

– Salad & Ham Wrap

– Muesli Slice

– Grapes

– Ryvita squares

– Cucumber 

Camping Food: Cooking Damper in a Camp Oven

Damper cooked on an open fire isn’t food. It’s an experience! It’s Aussie, outdoorish and awesome.

I’ve done this recipe at home in my normal oven (find the process here: Damper Recipe).  The last time we camped, I cooked it on an open fire in a camp oven and it tasted amazing!

Ingredients

3 Cups Self-Raising Flour

Pinch Salt

5 Level Teaspoons Butter 

1/2 cup milk

1/2 cup water

Preparing

This is how I pack damper for camping

Damper Recipe - in a camp oven

 

Equipment

Heavy aluminium foil

Camp oven

 

Step 1

In the container you have the salt and flour in, add the butter and rubbed together with finger tips until combined.  It will look like fine bread crumbs. Then, make a well in the centre of the mixture for the liquid.

Damper Recipe - in a camp ovenStep 2

Add water and milk and use a knife to slowly combine the mixture using a cutting motion, starting form the outside of the continuer and working the flour mixture into the centre. Keep working until dough forms.

Damper Recipe - in a camp ovenStep 3

Use hands to combine the dough into a ball.

Damper Recipe - in a camp ovenStep 4

Kneed dough for a few minutes and form a ball. Place the ball into a large sheet of aluminium foil (enough to wrap bread completely).  Flatten the ball a little into a circle and place both foil and bread into a camp oven.

Damper Recipe - in a camp ovenStep 5

Using a sharpe knife, cut 4 lines across the top to make it easier to pull apart. Dust with a little flour.

Damper Recipe - in a camp ovenStep 6

Bring foil sides up to the top, and scrunch together.  make sure you leave enough room for the damper to rise.

Damper Recipe - in a camp ovenStep 8

This is the only tricky step, but it’s all part of the fun. For best results, the fire needs to be reduced to warm-hot coals.  If the fire is too hot, it will burn completely without cooking the dough. We had a brassiere so I placed the camp oven in the top. For an open fire, place on hot coals (you can even put coals on the top too.  I cooked our loaf for about 40 minutes but cooking times really depend.  Towards the end (15 minutes before), I removed the camp oven from the heat and put hot coals on the top of the already hot camp oven to finish it off.  The best way to test how it’s going is to make a small cut to see if it’s dough-y inside.

Damper Recipe - in a camp ovenStep 9

This is how it came. out.

Damper Recipe - in a camp ovenStep 10

Cut into section and add lashing of butter and golden syrup. Amazing! The base of the loaf was a little dark, so I cut just above it.  The kids kept coming back asking for seconds. So good.

Damper Recipe - in a camp oven

Damper Recipe - in a camp oven

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Packing food for camping

Organising & packing camping gear 

Ginger Snowballs

ginger snowballs recipe

These ginger snowballs are not the healthiest option (I often make alternatives, like apricot balls or date & oat balls).  However, they are great for parties, a fun treat and I do put them in my kids lunch box sometimes (the children love it when I do.  They are simple to make and freeze well too. Recipe Card

Ginger Snowballs
Serves 35
Delicious ginger snowballs.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 5 Weet-bix
  2. 250g packet gingernut biscuits
  3. 1 cup dried apricots
  4. 395 can sweetened condensed milk
  5. 1 cup grated/desiccated coconut (for coating)
Instructions
  1. In a food processor or Thermomix, combine the biscuits & Weet-bix. Thermomix: turn slowly to 7 for 10 seconds. (Note: If you don't have a processor, place ingredients in a zip lock bag and crush gently with a rolling pin).
  2. Add apricot and combine. Thermomix: turn slowly to 7 for 10 seconds.
  3. Add condensed milk and mix together. Theremomix: turn slowly to speed 9 for 10 seconds.
  4. Form the mixture into small balls with your hands and cover in coconut. Makes 30-35.
  5. Refrigerate for half and hour before serving.
Notes
  1. Tip: Add ½ cup chopped crystallised ginger for more of a ginger taste
  2. Freeze: I freeze these and put them directly into the lunch box of a morning.
Adapted from Sanitarium
Adapted from Sanitarium
Be A Fun Mum http://beafunmum.com/
 Apricot & Ginger Balls

Lunch Box Idea 

Lunch Box idea - flat bread

  • Flat bread (great served with bean dip, tomato sauce, tzatziki, hummus)
  • Cheese
  • Carrot
  • Boiled Egg
  • Grapes
  • Ginger snowballs

Mini Nutella Brownie Bites: 3 Ingredients

Nutella Brownie Bites

These are rich to eat and quick to make.  The texture is somewhere between a cupcake and a brownie.   I make these mini brownie/cupcake bites for an afternoon treat for the kids sometimes.  I do recommend doing them in a mini cupcacke/muffin size rather than regular size because they are rich and delicious. Great for parties and that sort of thing too.   You only need 3 ingredients.

Nutella Mini Cupcakes (Thermomix)
Delicious, decadent and easy.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 cup (280g) Nutella (or other hazelnut spread)
  2. 2 eggs
  3. 10 tbsp (60g) flour
Instructions
  1. Pre-heat oven to 180C
  2. Add all ingredients to Thermomix
  3. Mix on speed 6 for 5 seconds.
  4. Scrape sides down and mix for another 3 seconds
  5. Spoon mixture into mini cupcake cases
  6. Bake for about 15-20 minutes (until centre is cooked and cake springs back when touched)
Notes
  1. For the non Thermomix method, simply mix together all ingredients and the rest of the recipe is the same.
  2. If you're making it into a larger size, the cooking time will have to be adjusted.
  3. Add nuts, a smear of Nutella or white choc bits to the top!
Adapted from Instructables
Adapted from Instructables
Be A Fun Mum http://beafunmum.com/

Nutella cupcakes - 3 ingredients

Nutella cupcakes - 3 ingredients

Icing

nutella cupcake recipe with white chocolate icing

White  Chocolate Icing

I made white chocolate icing to dollop on top of the Mini Nutella Cupcakes.  This was a bit of a slap together so I’m not swearing by this recipe but it worked for me and my taste testers thought it delicious.

Ingredients

30 grams white chocolate

1 tablespoon of water

115 grams Icing sugar

1 teaspoon vanilla essence

Method

1. Melt chocolate.  I do this by boiling a small saucepan of water.  Then sitting a ceramic or stainless steel bowl (large enough to go on top of the saucepan) keep stirring until chocolate melts. It only takes a minute or so. 

2.  Add chocolate mixture with all other ingredients and beat until combined.

This is a quite a thick mixture because I wanted it to sit a certain way but you could add a little milk if needed.

Coconut Bread Recipe (only 4 ingredients)

I’ve been making this coconut bread recipe since I was a child and now I make it with  my own kids. 

coconut bread recipe

Ingredients

1 Cup SR Flour

1 Cup Desiccated Coconut

1/2 Cup Sugar

3/4 Cup Milk

Method

1. Gently combine all ingredients with  a large spoon.

2. Spoon into a well greased or lined loaf tin.

3. Cook for about 35-40 min in 170°C (325°F) oven.

Delicious served warm with butter.

Tip: you can make this coconut bread recipe in muffin size to fit easily into the lunch box. Cook for less time (until just golden and knife comes out clean – usually about 15 minutes).

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Coconut Bread
Simple ingredients. Easy to make . Great for the lunch box.
Write a review
Print
Prep Time
5 min
Cook Time
35 hr
Total Time
40 hr
Prep Time
5 min
Cook Time
35 hr
Total Time
40 hr
Ingredients
  1. 1 Cup SR Flour
  2. 1 Cup Desiccated Coconut
  3. 1/2 Cup Sugar
  4. 3/4 Cup Milk
Instructions
  1. Gently combine all ingredients with a large spoon.
  2. Spoon into a well greased or lined loaf tin.
  3. Cook for about 35-40 min in 170°C (325°F) oven.
Be A Fun Mum http://beafunmum.com/
I found a cute clip of my daughters (from about 6 years ago!) making this simple recipe.

Lunchbox Ideas

I usually make this recipe and cook it in a small or medium muffin pans.  This makes it easy to freeze and pop in the lunch box of  a morning. 

Lunch box 1

  • Ham & Salad Wrap
  • Apple
  • Cherry Tomato
  • Carrot Sticks
  • Yoghurt
  • Coconut bread mini muffins

lunch box ideas

Lunch box 2

  • Ham & Pineapple Pizza
  • Plumb
  • Cucumber
  • Cherry Tomato
  • Coconut bread muffins

lunch box ideas

Lunch box 3

  • Meatloaf (meat balls) with salad
  • Tomato sauce
  • Corn on the cob
  • Pear
  • Coconut bread muffins

lunch box ideas - coconut bread

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Lunch box ideas

Leftovers into the lunch box

Lunch box safety tips (from a Dietitian)

Damper Recipe

I made damper for the kids for a treat one afternoon. Easy, and delicious, especially when warm.

Ingredients

3 Cups Self-Raising Flour

Pinch Salt

80 Grams Butter 

1/2 cup milk

1/2 cup water

Step 1

Preheat oven to 180ºC.  Add butter, flour and salt to a bowl and rubbed together with finger tips until combined.  It will look like fine bread crumbs.  Make a well in the centre for the liquid.

Damper Recipe

Step 2

Add water and milk and use a knife to slowly combine the mixture using a cutting motion, starting form the outside of the bowl, and working the flour mixture into the centre. Keep working until dough forms.

Damper Recipe

Step 3

Once dough has formed, use hands to combine into a ball. If it’s too dry, add a little extra liquid.

Damper Recipe

Step 4

Remove dough from bowl and kneed on a floured bench for a few minutes.

Step 3  Use hands to combine the dough into a ball.

Step 5

Place dough ball on a paper lined baking tray and press down on the top slightly to form a circle.  Use a sharp knife to cut 4 shallow lines on the top. Sprinkle on a little flour.

Damper Recipe

Step 6

Cook in an 180ºC oven for approximately 30 minutes, until cooked through.

Damper Recipe

Step 7 

Best served warm with lashings of butter and a drizzle of golden syrup.

Damper RecipeMore

Over 60 After School Snack Ideas

Damper cooked on an open fire