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Baking/ Cake/ Chocolate/ Snacks/ Thermomix

30 Second Chocolate Banana Slice

My favourite recipes are the ones where you chuck in all the ingredients and mix! This is light, fluffy, chocolate-y with a hint of banana, and very very easy to eat!

This is the first recipe I’ve created since finding out I’m pregnant with my 2nd lot of twins as I’ve been feeling sooo sick and uncomfortable this pregnancy (moreso than with the boys!)! Was a quick and easy way to use up the 2 lonely overripe banana’s on my bench!

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Add all ingredients to bowl.

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Mix 30 seconds/Speed 4.

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Spoon and spread batter into a slice tin.

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Bake for 25-30 minutes or until a skewer comes out clean.

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Cool before cutting up into squares.

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30 Second Chocolate Banana Slice

Print Recipe

Ingredients

  • 2 x bananas
  • 180 grams self raising flour
  • 120 grams butter
  • 120 grams sugar
  • 100 grams dark chocolate chips
  • 20 grams cocoa powder
  • 1 teaspoon vanilla bean paste/extract
  • 1 x egg

Instructions

1

Preheat oven to 160 degrees.

2

Add all ingredients to bowl. Mix 30 seconds/Speed 4.

3

Spoon and spread batter into a slice tin.

4

Bake for 25-30 minutes or until a skewer comes out clean.

5

Cool before cutting up into squares.

Baking/ Cake/ Thermomix

Iced Vovo Slice

Iced Vovo + Slice = Y U M!!! This is a slice version of the classic Arnott’s Iced Vovo! This takes the coconut and strawberry flavours on my childhood favourite Iced Vovo making one GIANT Iced Vovo!!!

I have added glucose syrup to the pink icing to make it more fondant-like (like the Iced Vovo describes) and so it sets firmer – it is kind of the texture of icing + fudge. If you don’t have glucose, you can easily omit it and it will be a buttercream texture.

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Add SLICE ingredients to bowl.

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Mix 20 seconds/Speed 5.

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Pour and spread into a rectangular baking tin…

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…and bake for 18-20 minutes or until a skewer comes out clean.
Cool before icing. Clean and dry bowl.

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Once cool, spread jam evenly on top of slice.

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Add icing sugar, butter, glucose, milk and pink food colouring to bowl.

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Mix 1 minute/Speed 5.

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Place icing mixture in a piping bag/ziplock bag with tip cut off…

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and pipe on top of the jam, leaving the middle with only jam.

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Roughly spread the icing down to cover any ‘exposed jam spots’…

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and top/press the icing and jam topping with extra desiccated coconut.

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Iced Vovo Slice

Print Recipe

Ingredients

  • SLICE:
  • 230 grams plain flour
  • 130 grams butter
  • 130 grams milk
  • 110 grams sugar
  • 80 grams desiccated coconut
  • 2 x eggs
  • 1 teaspoon vanilla bean paste/extract
  • TOPPING:
  • 100 grams strawberry or raspberry jam
  • 170 grams icing sugar
  • 60 grams butter
  • 20 grams glucose syrup
  • 1 teaspoon milk
  • 1/8 teaspoon pink food colouring
  • Extra desiccated coconut to top

Instructions

1

Preheat oven to 180 degrees.

2

Add SLICE ingredients to bowl. Mix 20 seconds/Speed 5.

3

Pour and spread into a rectangular baking tin and bake for 18-20 minutes or until a skewer comes out clean.

4

Cool before icing. Clean and dry bowl.

5

Once cool, spread jam evenly on top of slice.

6

Add icing sugar, butter, glucose, milk and pink food colouring to bowl. Mix 1 minute/Speed 5.

7

Place icing mixture in a piping bag/ziplock bag with tip cut off and pipe on top of the jam, leaving the middle with only jam. Roughly spread the icing down to cover any 'exposed jam spots' and top/press the icing and jam topping with extra desiccated coconut.

Notes

*Pipe the icing on so that it is evenly distributed and makes it easier to get the nice defined jam strip through the middle **You can omit the glucose syrup from the icing mixture (it will make a buttercream), however the glucose makes it firmer to sit on top of the jam (has a fudge + icing sugar texture)

Baking/ Cake/ Chocolate/ Drinks/ Thermomix

Lamington Cupcakes

Yum! To celebrate Australia Day (and being Aussie every other day), this is a super delish and easy lamington recipe! I love lamingtons, and have made the ‘real’ square ones once, but it is way too fiddly and messy for me – this is soooo much easier, quicker ANNNNDDD you get a bonus AMAZING milkshake after you make them!! My fussy milkshake husband said it was one of the best milkshakes he’s had!

If you LOVE lamingtons too, a must try is my Baked Lamington Drops – soooo gooood!!!

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Add ‘cupcake’ ingredients to bowl.

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Mix 30 seconds/Speed 6.

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Distribute batter between 12 muffin cases.

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Bake for 17 minutes or until a skewer comes out crumb free.
Leave to cool. Clean and dry bowl.

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Once cool, add ‘topping’ ingredients to bowl.

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Mix 2 minutes/50 degrees/Speed 2. Scrape down.
Mix a further 2 minutes/50 degrees/Speed 2.

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Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.

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Dip the tops of the cupcakes into the chocolate topping…

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…then immediately dip/press into the coconut. Repeat with all cupcakes.

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Add the remaining chocolate topping and coconut, plus milk and ice into the bowl.

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Mix 30 seconds/Speed 9. Pour into a glass and enjoy!

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Lamington Cupcakes

Print Recipe
Serves: 12 muffin sized cupcakes

Ingredients

  • CUPCAKES:
  • 210 grams self raising flour
  • 190 grams butter
  • 150 grams sugar
  • 80 grams milk
  • 40 grams cornflour
  • 3 x eggs
  • 2 teaspoons vanilla bean paste/extract
  • TOPPING:
  • 200 grams dark chocolate chips
  • 30 grams coconut oil
  • Approx. 1 cup shredded/desiccated coconut
  • MILKSHAKE:
  • Leftover 'topping' ingredients
  • 250 grams milk
  • Handful of ice

Instructions

1

Preheat oven to 160 degrees.

2

Add 'cupcake' ingredients to bowl. Mix 30 seconds/Speed 6.

3

Distribute batter between 12 muffin cases.

4

Bake for 17 minutes or until a skewer comes out crumb free.

5

Leave to cool. Clean and dry bowl.

6

Once cool, add 'topping' ingredients to bowl.

7

Mix 2 minutes/50 degrees/Speed 2. Scrape down.

8

Mix a further 2 minutes/50 degrees/Speed 2.

9

Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.

10

Dip the tops of the cupcakes into the chocolate topping, then immediately dip/press into the coconut. Repeat with all cupcakes.

11

Add the remaining chocolate topping and coconut, plus milk and ice into the bowl. Mix 30 seconds/Speed 9. Pour into a glass and enjoy!

Notes

Serving suggestion - these would be AMAZING with the tops cut off and with cream and jam in the middle!!

Baking/ Cake/ Thermomix

Floral Wreath Cake

This is my SIL’s birthday cake for 2016! The last few years I’ve gone with icecream cakes since her birthday’s in summer, but this year I thought I’d make a proper cake with buttercream for her!

This cake consists of an orange chiffon cake, topped with rosewater buttercream icing and edible gold leaf.

1. The Cake – Orange Chiffon Cake

I cheated and my mum made this cake for me to decorate, as she’s the chiffon cake expert in the family! She has her own recipe which she uses (which I am yet to learn from her to post on the blog!), but here is a similar recipe on recipe community.

However, you can use ANY cake you like in a bundt tin (or even a round cake tin and cut a hole through the middle to form a wreath shape).

2. The Icing – Rosewater Buttercream Icing (x 4 batches)

I used my Perfect Buttercream Icing and made 2 x 2 batches at a time with 1 teaspoon of Rosewater (instead of vanilla) with each double batch (i.e. 1/2 teaspoon per batch).

I used the icing first to crumb coat the cake. Then whilst I let it firm up in the fridge, I divided the remaining buttercream icing into 6 small bowls and added 6 x different gel food colouring (pictured below) to create really vibrant colours.

3. Assembly of the cake is illustrated as follows:

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Baking/ Cake/ Cheesecake/ Chocolate/ Christmas/ Dessert/ Kids in the Kitchen/ Sweets/ Thermomix

Christmas Gift and Food Ideas

With Christmas fast approaching, here is my all-in-one Christmas Gift and Party Ideas Guide for a one stop shop with all the links!

I have noted if they are Thermomix or Non Thermomix recipes (for those who don’t have a Thermomix) but also if you have a Thermomix and want to multi task you could make things without a Thermomix if your Thermomix is busy!!

Advent Calendar Activity Ideas

Gift Tags/Labels/Name Tags

Table Centrepiece

Hamper Ideas

Dessert/’Bring a Plate’ Ideas

NO BAKE:

BAKE:

Savoury

Drinks

Cake/ Cheesecake/ Chocolate/ Christmas/ Dessert/ Thermomix

Choc Chip Candy Cane Cheesecake

This is the ULTIMATE Christmas cheesecake! The candy canes give a beautiful minty taste which is beautifully refreshing on a summers day, and the dark chocolate chips balance out the sweetness of the cheesecake. This is super quick and easy (I LOVE easy recipes) to whip up for the festive season!

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Add ‘base’ ingredients to bowl.

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Mix 15 seconds/Speed 9.

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Pour into pan and press down with the back of a metal spoon.
No need to wash out bowl (just try and get as much of the crumbs out into the pan as you can).

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Add ‘cheesecake’ ingredients ingredients to bowl.

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Mix 20 seconds/Speed 6.

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Pour into pan and spread.

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Place in fridge overnight to set.

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Once set, decorate with melted chocolate, peanut M and M’s and silver cachous as per the pictures.

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(To melt dark chocolate chips – place in a ziplock bag – zap in 30 second intervals and squish bag until all choc chips are melted).

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Choc Chip Candy Cane Cheesecake

Print Recipe

Ingredients

  • BASE:
  • 250 grams arrowroot biscuits (or any other sweet biscuits)
  • 140 grams butter (softened)
  • 40 grams dark chocolate chips
  • CHEESECAKE:
  • 500 grams cream cheese (cubed, softened)
  • 1 x 396 gram tin sweetened condensed milk
  • 80 grams dark chocolate chips
  • 8 - 12 large candy canes (roughly broken up, add number of candy canes depending on how minty you prefer it)
  • TO DECORATE:
  • 80 grams dark chocolate chips
  • Peanut M and M's
  • Silver cachous

Instructions

1

Grease and line springform pan.

2

Add 'base' ingredients to bowl. Mix 15 seconds/Speed 9.

3

Pour into pan and press down with the back of a metal spoon.

4

No need to wash out bowl (just try and get as much of the crumbs out into the pan as you can).

5

Add 'cheesecake' ingredients ingredients to bowl. Mix 20 seconds/Speed 6.

6

Pour into pan and spread. Place in fridge overnight to set.

7

Once set, decorate with melted chocolate, peanut M and M's and silver cachous as per the pictures.

8

(To melt dark chocolate chips - place in a ziplock bag - zap in 30 second intervals and squish bag until all choc chips are melted).

Notes

* In the photo I used a 25cm wide springform pan. You can use a smaller springform pan i.e. 20cm and the base and filling will be higher/deeper 🙂 ** If you don't like mint, you can omit the candy canes to make a Choc Chip Cheesecake 🙂

Baking/ Cake/ Thermomix

Coconut Ice Cake

This is my mum’s birthday cake for 2016! Her favourite sweet is coconut ice, and she also loves marshmallows – so I thought I would combine the 2!

This Coconut Ice Cake consists of two layers of Coconut Butter Cake, Coconut Buttercream, topped with toasted marshmallow, coconut ice balls, white roses, edible glitter, pink sugar rocks and edible gold leaf.

1. The Cake – Coconut Butter Cake x 2 Cakes

I used my 30 Second Vanilla Butter Cake recipe – and added 1 teaspoon coconut essence (instead of Vanilla) and 20 grams desiccated coconut.

2. The Icing – Coconut Buttercream x 4 Batches

I used my Perfect Buttercream Icing recipe – and added 1 teaspoon of coconut essence (instead of Vanilla) per batch.

3. Toasted Marshmallows

I used my Vanilla Bean Marshmallow recipe – dripped it onto the cake, and torched it, and poured and set the remaining in a slice tin (made a big batch!)

4. Coconut Ice Balls

I used my Coconut Ice Balls recipe and shaped it in various sizes to top the cake.

5. Assembly of the cake is illustrated as follows:

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Baking/ Cake/ Thermomix

30 Second Banana and Date Cake

This is a quick and easy deliciously moist cake with beautiful banana and date flavours! I love the chia seed topping as it not only looks amazing but adds a beautiful crunch!

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Banana and Date Cake

Print Recipe

Ingredients

  • 180 grams wholemeal self raising flour
  • 125 grams butter
  • 80 grams milk
  • 70 grams pitted dates
  • 70 grams maple syrup
  • 2 x bananas
  • 1 x egg
  • 1 teaspoon baking powder
  • + extra pitted dates and chia seeds to decorate

Instructions

1

Preheat oven to 160 degrees.

2

Add all ingredients to bowl. Mix 30 seconds/Speed 4.

3

Pour into lined cake tin & decorate with extra pitted dates and chia seeds.

4

Bake for 35 minutes or until skewer comes out clean.

Baking/ Cake/ Dessert/ Thermomix

Flower Power Cake

This was the cake that I made for my grandma’s 87th birthday!

This was a really easy and simple cake to make and includes:

1. 30 Second Vanilla Buttercake (x 2 cakes in 20cm cake tins) with toasted coconut in-between cake layers

2. Perfect Buttercream Icing (x 4 batches) piped with a Wilton 2D piping tip

3. Candy Melt Flowers (Red and Pink Candy Melts melted in ziplock bags and piped into flower shapes) with edible gold leaf.

I don’t speak/read/write in Chinese, however I copied some Chinese writing which says ‘Happy Birthday’ for my Chinese speaking grandma – and lucky she knew what it said! I was worried I copied the characters poorly lol!!

Assembly of the cake is illustrated in the photos below:

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Baking/ Cake/ Chocolate/ Healthy

Healthy Milo Brownies

This is a variation of my very popular 20 Second Milo Brownies! I’m trying to cut out/reduce the refined sugar from the boys diets, and they loooove this!!!!

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Add all ingredients to the bowl…

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…and mix 20 seconds/Speed 5.

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Pour into baking tin and bake for 20-25 minutes or until skewer comes out clean.

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Leave to cool on the bench before cutting up into squares.

Healthy Milo Brownies

Print Recipe

Ingredients

  • 140 grams plain wholemeal flour
  • 140 grams coconut oil (softened/melted)
  • 120 grams maple syrup
  • 70 grams milo
  • 30 grams oats
  • 20 grams cocoa powder
  • 3 x eggs
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla bean paste/extract

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 170 degrees.

3

Add all ingredients to the bowl and mix 20 seconds/Speed 5.

4

Pour into baking tin and bake for 20-25 minutes or until skewer comes out clean.

5

Leave to cool on the bench before cutting up into squares.

6

METHOD (1 bowl method):

7

Preheat oven to 170 degrees.

8

Add all ingredients to the bowl and mix with a wooden spoon/spatula until all ingredients are combined.

9

Pour into square baking tin and bake for 20-25 minutes or until skewer comes out clean.

10

Leave to cool on the bench before cutting up into squares.