Browsing Category

Sweets

Sweets/ Thermomix

Lemon and Macadamia Fudge

This got a double thumbs up by all my ‘official’ taste testers (the boys/husband)! The sourness of the lemon counteracts beautifully with the sweetness of the fudge, and the dry roasted macadamias gives it an earthiness. Beautiful with a cup of tea, and super easy to eat!

LemonAndMacadamiaFudge-P01

Roughly chop macadamia nuts and dry roast in a pan on medium heat until slightly browned. Leave to cool.

LemonAndMacadamiaFudge-P02

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

LemonAndMacadamiaFudge-P03

Remove lid and wipe condensation off with paper towel.

LemonAndMacadamiaFudge-P04

Cook a further 20 minutes/Varoma/Speed 2/MC off.

LemonAndMacadamiaFudge-P05

Remove lid and wipe condensation off with paper towel.

LemonAndMacadamiaFudge-P06

Add chocolate chips/melts, macadamia nuts, and zest of 1 x lemon.

LemonAndMacadamiaFudge-P07

Mix 30 seconds/Speed 3.

LemonAndMacadamiaFudge-P08

Pour and spread into a slice tin…

LemonAndMacadamiaFudge-P09

LemonAndMacadamiaFudge-P10

LemonAndMacadamiaFudge-P11

…and sprinkle zest of 1 x lemon on top.

LemonAndMacadamiaFudge-P12

Set in fridge for a few hours/overnight.

LemonAndMacadamiaFudge-P13

Cut into small squares and store in an airtight container.

LemonAndMacadamiaFudge-P14

Lemon and Macadamia Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams white sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams white chocolate chips/melts
  • 150 grams macadamia nuts (roughly chopped and dry roasted)
  • Zest of 2 lemons

Instructions

1

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

2

Roughly chop macadamia nuts and dry roast in a pan on medium heat until slightly browned. Leave to cool.

3

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

4

Remove lid and wipe condensation off with paper towel.

5

Cook a further 20 minutes/Varoma/Speed 2/MC off.

6

Remove lid and wipe condensation off with paper towel.

7

Add chocolate chips/melts, macadamia nuts, and zest of 1 x lemon. Mix 30 seconds/Speed 3.

8

Pour and spread into a slice tin and sprinkle zest of 1 x lemon on top.

9

Set in fridge for a few hours/overnight.

10

Cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or in the fridge for a few weeks, OR kept in the freezer for a few months. **If you want it extra lemony, you can add more lemon zest, or a few drops of pure lemon essential oil. ***You can use other types of nuts instead of macadamias i.e. almonds, cashews.

Chocolate/ Christmas/ Sweets/ Thermomix

Candy Cane Fudge

Choc mint is one of my favourite flavour combos! This is amazing with the candy canes – as it looks really festive, plus the candy canes add a beautiful crunch with the choc mint fudge!

candycanefudge-p01

Add candy canes to bowl.

candycanefudge-p02

Blitz 2 seconds/Speed 5. Set aside.

candycanefudge-p03

Add condensed milk, sugar, butter and glucose syrup in bowl.

candycanefudge-p04

Cook 10 minutes/100 degrees/Speed 2/MC off.

candycanefudge-p05

Remove lid and wipe condensation off with paper towel.

candycanefudge-p06

Cook a further 20 minutes/Varoma/Speed 2/MC off.

candycanefudge-p07

candycanefudge-p08

candycanefudge-p09

Remove lid and wipe condensation off with paper towel.

candycanefudge-p10

Add chocolate chips/melts and peppermint essence.

candycanefudge-p11

Mix 30 seconds/Speed 3.

candycanefudge-p12

Pour and spread into a slice tin…

candycanefudge-p13

…and sprinkle crushed candy canes on top.

candycanefudge-p14

Set in fridge for a few hours/overnight.

candycanefudge-p15

Once set, cut into small squares and store in an airtight container.

Candy Cane Fudge

Print Recipe

Ingredients

  • 6 x large candy canes (roughly broken up)
  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams dark chocolate chips/melts
  • 1 teaspoon peppermint essence

Instructions

1

Add candy canes to bowl. Blitz 2 seconds/Speed 5. Set aside.

2

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

3

Remove lid and wipe condensation off with paper towel.

4

Cook a further 20 minutes/Varoma/Speed 2/MC off.

5

Remove lid and wipe condensation off with paper towel.

6

Add chocolate chips/melts and peppermint essence. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin and sprinkle crushed candy canes on top.

8

Set in fridge for a few hours/overnight.

9

Once set, cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or the fridge for a few weeks/or kept in the freezer for a few months.

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

Chocolate/ Christmas/ Sweets/ Thermomix

Salted Caramel Coconut Fudge

O.M.G! This has become my ALL TIME FAVOURITE FUDGE! I took this to work and everyone said that this is the best fudge I’ve ever made – and I have made a loooooooot of fudge with different flavours and recipes!!

Caramel with some saltiness is AMAZING in itself, but the coconut adds a extra depth of flavour and texture, and the taste just lingers in your mouth making you want more!

saltedcaramelcoconutfudge-p01

Add condensed milk, sugar, butter and glucose syrup in bowl.

saltedcaramelcoconutfudge-p02

Cook 10 minutes/100 degrees/Speed 2/MC off.

saltedcaramelcoconutfudge-p03

Remove lid and wipe condensation off with paper towel.

saltedcaramelcoconutfudge-p04

saltedcaramelcoconutfudge-p05

Cook a further 20 minutes/Varoma/Speed 2/MC off.

saltedcaramelcoconutfudge-p06

saltedcaramelcoconutfudge-p07

Remove lid and wipe condensation off with paper towel.

saltedcaramelcoconutfudge-p08

Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt.

saltedcaramelcoconutfudge-p09

Mix 30 seconds/Speed 3.

saltedcaramelcoconutfudge-p10

Pour and spread into a slice tin…

saltedcaramelcoconutfudge-p11

…and sprinkle salt flakes on top.

saltedcaramelcoconutfudge-p12

Set in fridge for a few hours/overnight.

saltedcaramelcoconutfudge-p14

Once set, cut into small squares and store in an airtight container.

saltedcaramelcoconutfudge-p15

Salted Caramel Coconut Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams brown sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams white chocolate chips/melts
  • 40 grams desiccated coconut
  • 1/2 teaspoon salt
  • Salt flakes to top

Instructions

1

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

2

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

3

Remove lid and wipe condensation off with paper towel.

4

Cook a further 20 minutes/Varoma/Speed 2/MC off.

5

Remove lid and wipe condensation off with paper towel.

6

Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin and sprinkle salt flakes on top.

8

Set in fridge for a few hours/overnight.

9

Cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or the fridge for a few weeks OR kept in the freezer for a few months.

Chocolate/ Christmas/ Dessert/ Sweets/ Thermomix

Fruit and Nut Chocolate Fudge

I LOVE FUDGE! And I love how easy it is to make and it goes a looooong way with gifts and feeding a crowd! I used to think fruit and nut chocolate was for ‘old people’, but I guess I fall in that boat now as my husband and I really enjoy it!! Chocolate fudge can’t be that bad for you if there is fruit and nuts in it, right???

fruitandnutchocolatefudge-p01

Add condensed milk, sugar, butter and glucose syrup in bowl.

fruitandnutchocolatefudge-p02

Cook 10 minutes/100 degrees/Speed 2/MC off.

fruitandnutchocolatefudge-p03

Remove lid and wipe condensation off with paper towel.

fruitandnutchocolatefudge-p04

Cook a further 20 minutes/Varoma/Speed 2/MC off.

fruitandnutchocolatefudge-p05

fruitandnutchocolatefudge-p06

Remove lid and wipe condensation off with paper towel.

fruitandnutchocolatefudge-p07

fruitandnutchocolatefudge-p08

fruitandnutchocolatefudge-p09

Add chocolate chips, and mixed fruit and nut.

fruitandnutchocolatefudge-p10

Mix 30 seconds/Speed 3.

fruitandnutchocolatefudge-p11

Pour and spread into a slice tin. Set in fridge for a few hours /overnight.

fruitandnutchocolatefudge-p13

Once set, cut into small squares and store in an airtight container.

fruitandnutchocolatefudge-p14

fruitandnutchocolatefudge-p15

Fruit and Nut Chocolate Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams dark chocolate chips
  • 140 grams mixed fruit and nut (i.e. 70 grams dried fruit + 70 grams nuts)

Instructions

1

*Keep away MC (Measuring Cup) for this recipe - not required throughout the steps*

2

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

3

Remove lid and wipe condensation off with paper towel.

4

Cook a further 20 minutes/Varoma/Speed 2/MC off.

5

Remove lid and wipe condensation off with paper towel.

6

Add chocolate chips, and mixed fruit and nut. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin. Set in fridge for a few hours /overnight.

8

Once set, cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/ or the fridge for a few weeks OR kept in the freezer for a few months.

Christmas/ Drinks/ Sweets/ Thermomix

Lemon Sherbet

O.M.G! LEMONY SHERBET WIZZ FIZZ amazingness!! The smell and taste of the lemons is delicious – fantastic for any lemon lovers!! This is perfect for old school wizz fizz eating dipping your lollies or finger in, sherbet straws, sprinkled on your ice cream, in cones topped with marshmallow for sherbet marshmallow cones, or a few teaspoons in with lemonade or any other drink you like to make this refreshing lemon beverage! This is a PERFECT gift for the festive season!

lemonsherbet-p01

Add all ingredients in bowl.

lemonsherbet-p02

Blitz 30 seconds/Speed 9.

lemonsherbet-p03

lemonsherbet-p04

lemonsherbet-p05

 

 

Lemon Sherbet

Print Recipe

Ingredients

  • 400 grams sugar
  • 20 grams citric acid
  • 5 grams bicarb soda
  • Zest of 2 x lemons

Instructions

1

Add all ingredients in bowl.

2

Blitz 30 seconds/Speed 9.

3

Store in airtight container.

Notes

*This is deliciously lemony, you can also use the zest of 1 x lemon instead if you want a milder lemon taste 🙂

Christmas/ Sweets/ Thermomix

Cinnamon Sugar

This is perfect for sprinkling on your toast, baked goods, churros and doughnuts! This is also great gift idea in a nice glass bottle!

I actually made this to sprinkle on my Churros with my Kmart Churros machine as the white sugar with my cinnamon was a little too chunky/crunchy/grainy – this has a perfect texture like the pre-made storebought stuff!

cinnamonsugar-p02

Add all ingredients to bowl.

cinnamonsugar-p03

Blitz 3 seconds/Speed 9.

cinnamonsugar-p01

 

 

Cinnamon Sugar

Print Recipe

Ingredients

  • 200 grams white sugar
  • 30 grams ground cinnamon (4 tablespoons)

Instructions

1

Add all ingredients to bowl.

2

Blitz 3 seconds/Speed 9.

Notes

Store in an airtight container.

Christmas/ Dessert/ Sweets/ Thermomix

Coconut Ice Balls

This is a version of coconut ice without condensed milk or egg whites. I find that the ball shape makes it easier for the boys to hold and eat, and these look great for gifts, or to decorate cakes/cupcakes 🙂

Note that the pictures in this batch have balls in different sizes as I made them to top a cake 🙂

coconuticeballs-p01

Add sugar, milk and salt in bowl.

coconuticeballs-p02

Heat 5 minutes/60 degrees/Speed 2.

Heat a further 5 minutes/100 degrees/Speed 2.

coconuticeballs-p03

Add desiccated coconut and mix 20 seconds/Speed 4/reverse.

coconuticeballs-p04

coconuticeballs-p05

Remove half the white mixture into a separate bowl…

coconuticeballs-p06

…and add the pink food colouring in with the remaining half of the mixture – mix 5 seconds/Speed 4/reverse.

coconuticeballs-p07

Spoon out pink mixture into a separate bowl.

coconuticeballs-p08

Leave the mixture to cool to room temperature (you can quicken it up in the fridge but don’t let it get too cold or it will be hard to shape).

coconuticeballs-p09

Once at room temperature, with wet hands, roll mixture into teaspoon sized balls – pink, white, or a marbling of pink/white.

coconuticeballs-p10

Place in fridge to set.

coconuticeballs-p11

 

 

Coconut Ice Balls

Print Recipe

Ingredients

  • 700 grams sugar
  • 300 grams coconut milk
  • 1/4 teaspoon salt
  • 510 grams desiccated coconut
  • 1/4 teaspoon pink food colouring

Instructions

1

Add sugar, milk and salt in bowl. Heat 5 minutes/60 degrees/Speed 2.

2

Heat a further 5 minutes/100 degrees/Speed 2.

3

Add desiccated coconut and mix 20 seconds/Speed 4/reverse.

4

Remove half the white mixture into a separate bowl, and add the pink food colouring in with the remaining half of the mixture - mix 5 seconds/Speed 4/reverse. Spoon out pink mixture into a separate bowl.

5

Leave the mixture to cool to room temperature (you can quicken it up in the fridge but don't let it get too cold or it will be hard to shape).

6

Once at room temperature, with wet hands, roll mixture into teaspoon sized balls - pink, white, or a marbling of pink/white.

7

Place in fridge to set.

Notes

*Once set in the fridge, the balls hold shape at room temperature and can be kept at either room temperature or in the fridge. **You can make this into a normal coconut ice slice layering the white layer and pink layer, setting in fridge and cutting into squares.

Chocolate/ Dessert/ Healthy/ Non Thermomix/ Sweets/ Thermomix

LCHF Bounty Chia Seed Pudding

OMG! This is  soooo delicious! The boys love this at room temperature in their reusable Sinchies pouches (the boys looooove dark chocolate) and I love this chilled (however my husband runs from the words ‘chia seeds’ so more for us!)!! When served at room temperature/warm, this has a pudding-like texture. When served chilled, this has a thick indulgent mousse-like texture – and I personally think it tastes sweeter when served cold (might be psychological!).

I’m not great with sticking to diets (I’m more of an ‘in moderation’ dieter) but this is delicious AND is LCHF (Low Carb Healthy Fat)!

lchfbountychiaseedpudding-p03

Add all ingredients to bowl.

lchfbountychiaseedpudding-p04

Cook – 5 minutes/70 degrees/Speed 2.

lchfbountychiaseedpudding-p01

Serve immediately or chill in fridge.

lchfbountychiaseedpudding-p02

The boys love eating this in their Sinchies pouches! You can keep it in the fridge, then leave it out on the bench for a bit till room temperature and it will be nice and gooey to suck out!

lchfbountychiaseedpudding-p05

When chilled this has a thick indulgent mousse-like texture 🙂

LCHF Bounty Chia Seed Pudding

Print Recipe
Cooking Time: 5 minutes

Ingredients

  • 400 grams coconut cream (1 x can)
  • 100 grams Lindt 70% Dark Chocolate
  • 100 grams water
  • 50 grams chia seeds
  • 30 grams desiccated coconut

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients to bowl.

3

Cook - 5 minutes/70 degrees/Speed 2.

4

Serve immediately or chill in fridge.

5

METHOD (STOVETOP):

6

Add all ingredients to a medium sized saucepan.

7

Cook on medium heat until mixture thickens.

8

Serve immediately or chill in fridge.

Notes

*When served at room temperature/warm, this has a pudding-like texture. **When served chilled, it thickens to a thick indulgent mousse-like texture. ***You can use other types of chocolate to customise the flavours (note: if you are LCHF use 70% Lindt)

 

 

 

Baking/ Healthy/ Sweets/ Thermomix

Sesame, Chia and Flax Seed Snaps

I buy the storebought sesame seed snaps a lot as the whole family loves it! These taste exactly like the storebought stuff – but with extra goodness with chia and flax seeds which add nicely to the crunch! I have tried this recipe with both brown sugar and coconut sugar – both turn out amazing! I find the brown sugar sweeter, and more like the storebought stuff. The coconut sugar version isn’t as sweet and is slightly less crunchy than the brown sugar version (though they are still pretty crunchy – you would only notice if eating them one after another!)

sesamechiaandflaxseedsnaps-p01

Add all ingredients into bowl.

sesamechiaandflaxseedsnaps-p02

Cook 6 minutes/100 degrees/Speed 1.

sesamechiaandflaxseedsnaps-p03

Whilst hot, pour onto baking paper on the baking tray.

sesamechiaandflaxseedsnaps-p04

Place another sheet of baking tray over the mixture, and roll and fatten mixture with a rolling pin. Peel off top layer of baking paper.

sesamechiaandflaxseedsnaps-p05

sesamechiaandflaxseedsnaps-p06

sesamechiaandflaxseedsnaps-p07

sesamechiaandflaxseedsnaps-p08

Bake mixture for 6-8 minutes or until browned.

sesamechiaandflaxseedsnaps-p09

sesamechiaandflaxseedsnaps-p10

Take out of the oven and leave to cool for a minute or so, then use a pizza cutter or knife to cut into squares whilst mixture is still soft. Wait to cool completely before eating, they will be super crunchy once cool.

sesamechiaandflaxseedsnaps-p11

sesamechiaandflaxseedsnaps-p12

sesamechiaandflaxseedsnaps-p13

sesamechiaandflaxseedsnaps-p14

 

 

Sesame, Chia and Flax Seed Snaps

Print Recipe

Ingredients

  • 100 grams honey
  • 100 grams brown sugar or coconut sugar
  • 100 grams sesame seeds
  • 50 grams chia seeds
  • 50 grams flax seeds
  • 20 grams coconut oil

Instructions

1

Preheat oven to 180 degrees. Cut 2 x sheets of baking paper the size of your baking tray.

2

Add all ingredients into bowl. Cook 6 minutes/100 degrees/Speed 1.

3

Whilst hot, pour onto baking paper on the baking tray.

4

Place another sheet of baking tray over the mixture, and roll and fatten mixture with a rolling pin. Peel off top layer of baking paper.

5

Bake mixture for 6-8 minutes or until browned.

6

Take out of the oven and leave to cool for a minute or so, then use a pizza cutter or knife to cut into squares whilst mixture is still soft. Wait to cool completely before eating, they will be super crunchy once cool.

Notes

*Some mixture sticks to the top sheet of baking paper depending on the angle or how quick you pull it off. You can spray some cooking spray on the sheet of baking paper so it peels off easier. **The coconut sugar version isn't as sweet, and is slightly chewier than the brown sugar version (however it still has a crunch).