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Sweets

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!)

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Add all ingredients into bowl.

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Cook 6 minutes/100 degrees/Speed 1.

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

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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.

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Bake mixture for 6-8 minutes or until browned.

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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.

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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).

Dessert/ Non Thermomix/ Sweets

Crystalised Fruit

This is a fantastic way to use up your spare egg whites to create a simple and stunning edible table centrepiece! And better yet, no Thermomix or special appliances needed!

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Lightly whisk egg whites with a fork.

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Dip/paint fruit with egg whites…

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…then immediately dip/sprinkle into castor sugar.

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Leave on a wire rack to dry overnight.

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(the next morning) The coating hardens up for a beautiful crystallised finish.

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Crystallised Fruit

Print Recipe

Ingredients

  • Fruit of your choice
  • Egg whites
  • Castor sugar

Instructions

1

Lightly whisk egg whites with a fork.

2

Dip/paint fruit with egg whites, then immediately dip/sprinkle into castor sugar.

3

Leave on a wire rack to dry overnight. The coating hardens up for a beautiful crystallised finish.

Notes

*Amount of egg whites and castor sugar depends on how many fruits you are coating. **Berries last approx. 24 hours. ***Harder fruit (ie. apples and pears) last approx. 1 week.

Sweets/ Thermomix

Jube Lollies

I LOVE making fun stuff like this!!! These Jube Lollies are pretty spot on to the store bought stuff!!

This tastes like Jube lollies (minus the sugar coating) and the longer you leave it out to dry, it gets chewier, like a fruit pastille. The blueberry ones taste like the Lifesavers Blackcurrant Pastilles!!!

I realllly wanted to have this with a sugar coating, however the sugar sweats off soon after you put it on! If you really wanted to eat it with the sugar coating you would need to roll and eat/serve it straight away! All the sweets that I have made so far (Marshmallows and Turkish Delight) seem to all sweat off the sugar/icing sugar, so it must be some candy making magic or some sort of preservative to keep it on.

I’ve tried these with blueberries, strawberries and mandarins – which reflects really nicely in the Jube Lollies giving them a beautiful fruity taste! You try these with any type of berry or citrus flavour – if you do a few batches like this, the different colours look amazing together!!

The jam setting sugar along with the gelatine helps set the Jube Lollies to its lolly like texture. Jam setting sugar can be found in the sugar/baking section in the supermarket.

If you want a healthy sugar free lolly alternative, try my Fruit Jelly Lollies (I love these, however these Jube lollies taste and have the texture of storebought lollies!)

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Add fruit in bowl.

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Blitz 5 seconds/Speed 5. Scrape down.

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Cook 4 minutes/100 degrees/Speed 2.

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Strain puree through a sieve.

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Give your bowl a quick rinse to remove any excess fruit seeds/skin etc.

Add sieved puree, water, jam sugar, lemon juice and gelatine into bowl.

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Cook 4 minutes/90 degrees/Speed 2.

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Remove MC…

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…and cook 5 minutes/Varoma/Speed 2/MC off

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Pour into silicon pan/lined pan and leave to set for a few hours/overnight.

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(Set for a few hours/overnight)

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Once set, cut into small squares.

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Optional – Leave out on a plate/wire baking rack to dry out further for a few hours (it get’s chewier the longer you leave it).

Store in an airtight container in a cool place/fridge.

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Experimenting with sugar coating and cornflour coating (I found the plain to be the best!)

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Making Jube Lollies with strawberries

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Making Jube Lollies with mandarins

Jube Lollies

Print Recipe

Ingredients

  • 150 grams fruit (i.e. blueberries, strawberries, mandarin)
  • 150 grams water
  • 100 grams jam setting sugar
  • 30 grams lemon juice
  • 25 grams powdered gelatine

Instructions

1

Add fruit in bowl. Blitz 5 seconds/Speed 5. Scrape down.

2

Cook 4 minutes/100 degrees/Speed 2.

3

Strain puree through a sieve.

4

Give your bowl a quick rinse to remove any excess fruit seeds/skin etc.

5

Add sieved puree, water, jam sugar, lemon juice and gelatine into bowl.

6

Cook 4 minutes/90 degrees/Speed 2.

7

Remove MC and cook 5 minutes/Varoma/Speed 2/MC off.

8

Pour into silicon pan/lined pan and leave to set for a few hours/overnight.

9

Once set, cut into small squares.

10

Optional - Leave out on a plate/wire baking rack to dry out further (it get's chewier the longer you leave it).

11

Store in an airtight container in a cool place/fridge.

Notes

I cut these into small squares (approx. 1cm x 1cm).

Chocolate/ Dessert/ Sweets/ Thermomix

Pot Plant Dessert

I made this for my dad’s birthday ‘cake’ this year. He doesn’t like cake or ice-cream, and he is a keen gardener so this was perfect for him! His birthday is also a few days after the boys, so we celebrated his birthday with theirs this year, and as I was really busy with the boys cakes, this was great as this could be pre-made the day or 2 before!

This Pot Plant Dessert simply consists of:

  1. Milo Mousse
  2. Chocolate Soil
  3. Fresh mint leaves

I made the Chocolate Soil 2 days beforehand, Milo Mousse the night beforehand (and set it in the pot straight away), assembled the Chocolate Soil on top of the Milo Mousse in the morning of the day, and kept it in the fridge until ‘cake cutting’ and serving time.

Serve on a tray with gardening gloves and a spade (I couldn’t find a clean one, so used one of the boys toy mini rakes instead) but in hindsight I should have thought ahead and bought a new clean one – as it would look fantastic with this! I used an Ikea Socker Plant Pot (which is 99 cents) to display this dessert in – looks pot planty, and I felt the metal was ‘cleaner’ than using a terracotta type pot.

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Chocolate/ Dessert/ Non Thermomix/ Sweets/ Thermomix

No Bake Chocolate and Strawberry Jelly Slice

This is perfect during strawberry season – this uses 2 x 250 punnets of strawberries! The combination of chocolate and strawberry is delicious – like a chocolate dipped strawberry in a jelly slice! The sweetness of the chocolate biscuit base pairs nicely with the strawberry flavours. Plus the natural red colour from the strawberries looks amazing!

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Add chocolate biscuits and butter to bowl.

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Blitz – 10 seconds/Speed 7.

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Pour and press into a lined or silicon slice pan.

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Place in fridge to set.
Wash bowl.

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Add strawberries.

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Blitz – 5 seconds/Speed 5. Scrape down.

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Add water, sugar, gelatine and vanilla.

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Cook 5 minutes/50 degrees/Speed 2.

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Pour into slice pan over the biscuit mixture.

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Place in fridge to set for a minimum 4 hours.

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Cut into squares to serve.

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No Bake Chocolate and Strawberry Jelly Slice

Print Recipe

Ingredients

  • 250 grams chocolate biscuits (1 x pack Chocolate Ripple biscuits) - roughly broken in half
  • 100 grams butter
  • 500 grams strawberries (2 x 250g punnets) - green tops cut off
  • 200 grams water
  • 40 grams sugar
  • 20 grams edible gelatine
  • 1 teaspoon vanilla bean paste/extract

Instructions

1

METHOD (Thermomix):

2

Add chocolate biscuits and butter to bowl. Blitz - 10 seconds/Speed 7.

3

Pour and press into a lined or silicon slice pan. Place in fridge to set.

4

Wash bowl.

5

Add strawberries. Blitz - 5 seconds/Speed 5. Scrape down.

6

Add water, sugar, gelatine and vanilla. Cook 5 minutes/50 degrees/Speed 2.

7

Pour into slice pan over the biscuit mixture.

8

Place in fridge to set for a minimum 4 hours. Cut into squares to serve.

9

METHOD (Non Thermomix)

10

Add chocolate biscuits and butter into a food processor and blitz until a crumb texture.

11

Pour and press into a lined or silicon slice pan. Place in fridge to set.

12

Finely dice strawberries and add into a medium sized pot.

13

Add water, sugar, gelatine and vanilla, stir and cook on low to medium heat until sugar and gelatine granules are melted in and combined.

14

Pour into slice pan over the biscuit mixture.

15

Place in fridge to set for a minimum 4 hours. Cut into squares to serve.

Sweets

Armenian Nutmeg Cake

This Armenian Nutmeg Cake is a caramel flavoured cake with a hint of nutmeg and has a crunch from the nuts. The cake consists of a chewy/crunchy biscuit base, moist fluffy cake, and a crunchy caramel topping. It is sooo easy and so delicious and is a huge hit with my family!! It is a nice change from the usual flavoured cakes!!

I had a few trial and errors making this cake. The nuts can burn pretty easily in the oven, so keep it on the lowest rack. I found it was best at 150 degrees to toast the nuts to get a smokiness and crunch, but not burn them. It also bakes it into a really fluffy and moist cake!!

I hand chopped the nuts as I like a chunkier consistency, however you can always use a low speed/a few seconds in your Thermomix to chop them.

 
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 Add flour, sugar and butter to bowl.
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Mix 10 seconds/Speed 4.
 
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Remove half of the mixture…
 
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…and press into the base of a greased and lined cake tin.
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Add milk, egg, bicarb soda and nutmeg to bowl.
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Mix 10 seconds/Speed 4.
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Pour into cake tin.
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Sprinkle chopped nuts over the top of the cake mixture…
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then sprinkle brown sugar on top.
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Bake on the lowest rack in the oven for 40 to 50 minutes or until skewer comes out clean.
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Cool before taking out of tin and cutting into slices.
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Armenian Nutmeg Cake

Print Recipe
Cooking Time: 50

Ingredients

  • 260 grams self raising flour
  • 250 grams brown sugar
  • 130 grams butter
  • 230 grams milk
  • 1 x egg
  • 1 teaspoon bicarb soda
  • 1 teaspoon nutmeg
  • 120 grams mixed nuts of your choice - roughly chopped (i.e walnut, almond, macadamia, pistachio, pecan etc)
  • + extra 1 tablespoon brown sugar

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 150 degrees.

3

Add flour, sugar and butter to bowl. Mix 10 seconds/Speed 4.

4

Remove half of the mixture and press into the base of a greased and lined cake tin.

5

Add milk, egg, bicarb soda and nutmeg to bowl. Mix 10 seconds/Speed 4.

6

Pour into cake tin.

7

Sprinkle chopped nuts over the top of the cake mixture, then sprinkle brown sugar on top.

8

Bake on the lowest rack in the oven for 40 to 50 minutes or until skewer comes out clean.

9

Cool before taking out of tin and cutting into slices.

10

METHOD (Non Thermomix):

11

Preheat oven to 150 degrees.

12

Sift flour, add sugar and butter to bowl and rub together until mixture is like bread crumbs.

13

Remove half of the mixture and press into the base of a greased and lined cake tin.

14

Add milk, egg, bicarb soda and nutmeg to bowl and mixed until combined.

15

Pour into cake tin.

16

Sprinkle chopped nuts over the top of the cake mixture, then sprinkle brown sugar on top.

17

Bake on the lowest rack in the oven for 40 to 50 minutes or until skewer comes out clean.

18

Cool before taking out of tin and cutting into slices.

Cheesecake/ Sweets/ Thermomix

Milo Cheesecake Swirl Brownies

This is a hybrid of the 20 Second Milo Brownies with a cheesecake. So easy and so darn delicious! This takes a total 30 ‘Thermomix’ seconds to whip up.
  
I reduced the sugar from the ‘original’ 20 Second Milo Brownies as there is sugar in the cheesecake mixture too.
  
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Add all brownie ingredients in bowl. Mix – 20 second/Speed 5.
 
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Pour and spread 3/4 of the brownie mixture into a baking pan and set aside 1/4 of the mixture. 
 
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(Don’t clean bowl). Add all cheesecake ingredients in bowl.
 
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 Mix 10 seconds/Speed 5.
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Pour and spread cheesecake mixture on top of brownie mixture.
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Dollop set aside 1/4 brownie mixture on top of the cheesecake mixture…
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 …and swirl around with a toothpick or wooden skewer.
 
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Bake for 25 – 30 minutes (or until skewer comes out with just the cheesecake mixture – brownie should be cooked through).
 
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Cool before cutting into squares.
 
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Milo Cheesecake Swirl Brownies

Print Recipe
Serves: 16 Cooking Time: 30

Ingredients

  • BROWNIE (20 Second Milo Brownies)
  • 170 grams plain flour
  • 170 grams oil (any - vegetable, rice bran, grapeseed, coconut etc)
  • 200 grams sugar
  • 3 eggs
  • 20 grams cocoa powder
  • 60 grams Milo
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla bean paste/extract
  • CHEESECAKE
  • 250 grams cream cheese (room temp, cubed)
  • 30 grams sugar
  • 1 egg
  • 1 teaspoon vanilla bean paste/extract

Instructions

1

Preheat oven to 170 degrees.

2

Add all brownie ingredients in bowl. Mix - 20 second/Speed 5.

3

Pour and spread 3/4 of the brownie mixture into a baking pan and set aside 1/4 of the mixture.

4

(Don't clean bowl). Add all cheesecake ingredients in bowl. Mix 10 seconds/Speed 5.

5

Pour and spread cheesecake mixture on top of brownie mixture.

6

Dollop set aside 1/4 brownie mixture on top of the cheesecake mixture, and swirl around with a toothpick or wooden skewer.

7

Bake for 25 - 30 minutes (or until skewer comes out with just the cheesecake mixture - brownie should be cooked through).

8

Cool before cutting into squares.

Dessert/ Non Thermomix/ Sweets/ Thermomix

Chocolate Soil

This is a fantastic way to give your desserts a WOW factor!!! It gives another element to your dessert with a crunch texture! This edible soil pairs really well with any of my Milo Recipes!!
This is inspired by Heston Blumenthals Chocolate Soil – his recipe requires a sugar mixture to be heated to 130 degrees (which a Thermomix doesn’t get up to) so this is a quick and easy way to get the same chocolate soil effect!

This tastes like dark chocolate as it has a bitterness from the cocoa which is great to accompany sweets. The sugar granules give a really realistic texture in soil, like the sand particles in the dark rich soil.

The texture varies from a sandy granulated texture to small and medium sized ‘dirt’ clumps. This has a long shelf life, you can make it beforehand and keep a stash in the fridge, ready to go! This is also a great gift, especially around Christmas and you can package it up in a nice plastic gift bag or bottle.

Note: you can melt the butter in the Thermomix however I find it quicker and easier to melt in the microwave! ?

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Weigh out butter. Melt in microwave – 30 seconds/high.
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Add sugar, cocoa and salt in bowl. 
 
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Set on 1 minute/Speed 2 and pour butter on the lid so it trickles slowly into the bowl.
 
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Serve immediately or store in airtight container in the fridge.
 
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Milo Fudge Cake served with Chocolate Soil
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Milo Mousse topped with Chocolate Soil
 
 

Chocolate Soil

Print Recipe

Ingredients

  • 80 grams butter
  • 220 grams sugar
  • 120 grams cocoa
  • 1/2 teaspoon salt

Instructions

1

METHOD (Thermomix):

2

Weigh out butter. Melt in microwave - 30 seconds/high.

3

Add sugar, cocoa and salt in bowl. Set on 1 minute/Speed 2 and pour butter on the lid so it trickles slowly into the bowl.

4

Serve immediately or store in airtight container in the fridge.

5

METHOD (Non Thermomix):

6

Weigh out butter. Melt in microwave - 30 seconds/high.

7

Add sugar, cocoa and salt in bowl. Stir with a whisk until combined, and slowly pour and stir through the melted butter until combined.

8

Serve immediately or store in airtight container in the fridge.

Dessert/ Drinks/ Sweets/ Thermomix

Milo Recipes

Do YOU love MILO???

Here is a (growing!) list of all my Milo recipes for easy reference!!! Enjoy!!

 
 
 
 
 
 
 
 
 
 

12. Milo Buttercream Icing

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13. Healthy Milo Brownies

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Baking/ Dessert/ Sweets/ Thermomix

Baked Rice Custard

This is my husband’s all time favourite snack/dessert/’breakfast’ that he grew up with. This is a melt-in-your mouth custard with the rice and sultanas sinking to the bottom of the dish as a bottom layer, with the custard sitting on top. I prefer it served hot, however my husband loves it chilled straight out of the fridge (he refuses to eat it hot!)

You will need a large roasting pan, and a smaller roasting pan/heatproof dish to fit in.

You are essentially steaming this custard with the Bain Marie style cooking. I did look into steaming it in the Varoma, however the Varoma steaming tray is way too small for this mixture (I tried fitting different heatproof dishes in there but they would be too narrow and deep for this mixture and it is nice to have that thin layer of rice and custard with each spoonful).

(Adapted from Traditional-Style Baked Rice Custard by Taste.com.au)

 
Preheat oven to 180 degrees. 
In a large roasting pan, place a folded tea towel at the bottom…
 
 
…then place a smaller roasting pan/heatproof dish on top. Fill the large roasting pan with enough water to reach halfway up the smaller roasting pan/heatproof dish.
 
 
 
Add 1 litre of water to the bowl, and rice inside the steaming basket. Cook – 20 minutes/Varoma/Speed 4. 
 
 
Once rice is cooked, set aside rice and empty water from bowl.
 
Add milk, sugar, eggs, vanilla and nutmeg to bowl. 
 
Mix – 5 seconds/Speed 5.
 
 
Add sultanas and set aside cooked rice. 
Mix 5 seconds/Speed 2/Reverse.
 
Pour mixture into roasting pan/heatproof dish and sprinkle with nutmeg.
 
Bake for 30 – 35 minutes or until the tip of a small knife inserted into the custard comes out clean. Remove smaller roasting pan/heatproof dish to cool before serving. 
 


Baked Rice Custard

Print Recipe

Ingredients

  • 80 grams rice (medium/long grain)
  • 750 grams milk
  • 70 grams sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • 50 grams sultanas

Instructions

1

Preheat oven to 180 degrees. In a large roasting pan, place a folded tea towel at the bottom, then place a smaller roasting pan/heatproof dish on top. Fill the large roasting pan with enough water to reach halfway up the smaller roasting pan/heatproof dish.

2

Add 1 litre of water to the bowl, and rice inside the steaming basket. Cook - 20 minutes/Varoma/Speed 4.

3

Once rice is cooked, set aside and empty water from bowl.

4

Add milk, sugar, eggs, vanilla and nutmeg to bowl. Mix - 5 seconds/Speed 5.

5

Add sultanas and set aside cooked rice. Mix 5 seconds/Speed 2/Reverse.

6

Pour mixture into roasting pan/heatproof dish and sprinkle with nutmeg.

7

Bake for 30 - 35 minutes or until the tip of a small knife inserted into the custard comes out clean. Remove smaller roasting pan/heatproof dish to cool before serving.

Notes

Can be served hot or cold (refrigerated).