Lemon Butter Cookies

So a couple of weeks ago I made these delicious gooey cookies!

As we all know lemons are in season and instead of making the traditional lemon meringue I decided to think outside the box and make some lemon cookies.

I didn’t want just any lemon cookies though. I wanted something gooey, sweet and delicious- a cookie that would tastes like a lemon slice almost.

The recipe that I am sharing with you below is exactly that! A cookie that tastes like a lemon slice! It takes roughly the same amount of time to make as a lemon slice but they’re super easy to make! And an easier alternative to take to school/ work and also to those who don’t like coconut- which is traditionally found in lemon slices.

Enjoy baking!

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Ingredients:

  • 2 1/4 cups Plain Flour
  • 2 tsp Baking Powder
  • 1 packet (225g) Cream Cheese, room temperature
  • 1/2 cup (113g) Unsalted Butter, room temperature
  • 1 1/2 cups Caster Sugar
  • 2 tbs grated Lemon Zest (approx 2 large lemons)
  • 1 1/2 tsp freshly squeezed Lemon Juice
  • 1 tsp Vanilla Extract
  • 1/8 tsp yellow food colouring- gel based (I used Americolour) this is optional
  • 1 tsp salt
  • 1 Egg
  • 1 Egg Yolk
  • 1 cup Icing sugar- ideally confectioners’ sugar.

Instructions:

  1. Preheat oven to 165 degrees Fan Forced and line 3 baking trays with baking paper
  2. In a standard mixing bowl, combine flour and baking powder. Set aside
  3. In another standard mixing bowl with paddle attachment, combine cream cheese and butter
  4. Mix together until smooth and creamy
  5. Add the sugar, lemon zest, lemon juice, vanilla extract, food colouring and salt.
  6. Mix together until light and fluffy
  7. Add egg and egg yolk
  8. Mix until combine. Increase speed to medium and mix for another 2 minutes.
  9. Reduce speed to low and gradually add flour mixture
  10. Scrap down the sides of the bowl when necessary- the mixture will be very sticky.
  11. Cover bowl and refrigerate for a least 1 hour. ** mixture can remain in fridge overnight if necessary. Having a cold mixture enables it to be rolled into small balls for baking
  12. Place confectioners sugar in small bowl and put it next to the bowl of cookie mixture.
  13. Make 1 inch sized balls of dough **I used a tablespoon for sizing my mixture evenly.
  14. Roll the balls in the confectioners sugar-completely covering the dough
  15. Place on the prepared trays at least 2 inches apart
  16. Bake for 11-14 minutes or until the cookies have cracked. **If the cookies start to brown on the top then they have been overcooked and might be dry.

The cookies taste best when they are at room temperature or straight from the fridge.

I hope you enjoy these cookies as much as I did!!

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Mini Brownie Butter Cakes

Trying out a new recipe following on from the Mini Matcha Cheesecakes I created earlier this year.

I love making Mini Cakes- not just because they look great- but because when it comes to eating them you’ve got your own little bite sized portion which is easier to eat, hold and in general a lot cleaner than cutting off a slice of cake.

– And when I say they look great I mean it. Look at my amazing cakes (not to self gloat) but they look great. Couldn’t be happier on how they turned out

Video Tutorial can be found at Mini Brownie Butter Cakes How to Tutorial (click the link)

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Ingredients:

Brownie

  • 140 g Dark Chocolate
  • 50 g Butter
  • 1/4 cup Brown Sugar
  • 1/4 cup Plain Flour

Butter Cake

  • 120 g Butter
  • 100 g or 1/2 cup sugar
  • 2 Eggs
  • 1 cup Plain Flour
  • 1/2 tsp Baking Powder
  • 3 1/2 tbls Milk

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Instructions:

Brownie

  1. Preheat Oven to 170 degrees Fan Forced and lightly grease a muffin pan
  2. Melt the Chocolate and Butter over a Bain Marie
  3. Remove from heat, cool slightly and then add the brown sugar
  4. Mix to combine
  5. Add egg and mix straight away ensuring that the heat from the chocolate doesn’t cook then egg.
  6. Fold in the flour until combined
  7. Using a spoon add the brownie mixture into the bottom of all the muffin pans.
  8. Bake for 5 minutes

Butter Cake

  1. Increase the temperature of the oven to 180 degrees
  2. In a standard mixing bowl with a paddle attachment, cream together the butter and the sugar until light and fluffy
  3. Add eggs, one at a time, mixing after each addition
  4. Combine the sifted flower and baking powder in a separate bowl.
  5. Alternating between the flower mixture and the milk, add this to the butter mixture. Folding into the mixture- do not over beat
  6. Add a tsp of butter batter mixture on top of the brownies
  7. Bake for 15 minutes

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Zucchini, Banana and Choc Chip Muffins

Another healthy recipe to my collection I’m sharing with you my Zucchini, Banana and Choc Chip Muffin recipe!

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Depending on what substitutes you use, these muffins only have 154 calories per muffin and 4 grams of protein! Great for breakfast or a snack.

Furthermore they’re quick, easy and cheap for those on a tight budget

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Ingredients:

  • 2 medium size ripe Bananas-mashed
  • 1 tsp Vegetable oil (healthier alternative use coconut oil)
  • 1/4 cup Honey
  • 1 tsp Vanilla essence
  • 2 Egg whites
  • 1 cup grated Zucchini- 1 medium size
  • 2 tbs applesauce
  • 1/3 cup Greek Yoghurt or Sour Cream
  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1 1/4 tsp Baking Powder
  • 1/2 tsp Bicarb Soda
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 cup Choc Chips

Instructions

  1. Preheat oven to 175 degrees and line a 12 cup muffin tin with liners. Spray inside the liners with non stick cooking spray
  2. In a standard mixing bowl with whisk attachment, combine mashed bananas, oil honey, vanilla and eggs.
  3. Mix until smooth
  4. While waiting for mixture, grate Zucchini and drain excess water by squeezing in hands over sink.
  5. Add zucchini, applesauce and yoghurt to banana batter and mix until just combined
  6. I made my own apple sauce. To do this I peeled 2 apples, sliced them into cubes and microwaved until soft. I then used a fork to mash them up- the same way I mashed the bananas.
  7. In a separate bowl combine flour, baking powder, bicarb soda, and cinnamon
  8. Slowly add this to the zucchini and banana batter until just combined
  9. Fold in the choc chips
  10. Divided evenly in liners and bake for 15 minutes.

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Cheesecake Brownies

If your sweet tooth is anything like mine you’ll love this recipe! It’s two of my favourite desserts in one.

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The recipe not only tastes great but it’s cheap, quick and easy to make. Just follow my step by step instructions and before you know it you’ll have a delicious dessert to enjoy after dinner (or a sneaky snack during the day)

Happy Baking!!

Ingredients:

Cheesecake Mixture:

  • 1 packet Cream Cheese (room temperature)
  • 1/4 cup white sugar
  • 1 Egg
  • 1 cup White Chocolate Chips

Chocolate Brownie Mixture: 

  • 1/4 cup Butter
  • 1 cup Cooking Chocolate or Chocolate Chips
  • 1/2 cup white Sugar
  • 2 Eggs
  • 2/3 Plain Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp salt

 

Instructions 

  1. Preheat Oven 170c Fan Forced
  2. Line a baking pan with baking paper- I used a 12 x 7 inch. 9 x 9 inch will also work
  3. In a standard mixing bowl with the paddle attachment, combine cream cheese, 1/4 cup sugar and 1 egg.
  4. Beat until smooth and creamy
  5. Add 1 cup of white chocolate chips and set aside.
  6. Set up a Bain Marie on your stove top. Do this by filling a saucepan with water and setting a heatproof mixing bowl over the water- making sure the water doesn’t come into contact with the bowl. The water should be simmering.
  7. In the heatproof bowl combine the butter and the chocolate until well combined
  8. Turn off the gas/ heat to the bain marie
  9. Add 1/2 cup sugar and 2 eggs, stir to combine
  10. In a separate bowl combine flour, baking powder and salt.
  11. Add this to the chocolate mixture. Stir to combine.
  12. Pour half of the chocolate mixture into the prepared baking pan.
  13. Pour all of the cheesecake mixture on top of the chocolate mixture and spread to the edges
  14. Pour the remaining chocolate mixture onto the pan and spread. Swirl the mixture to give it a marble affect.
  15. Bake Cheesecake Brownies for 25 to 30 minutes. They’re cooked when the top is crinkled

Click here to see the ‘How to make Cheesecake Brownies” Video

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Carrot Cake Recipe; Original and Gluten free

Hello all!

After watching my ‘How to Make Easter Chick Carrot Cake Cupcakes’ on YouTube (click link) I’ve decided to share my recipe for how to create these beautiful cakes for both original and gluten free options.

The cupcakes were beautiful and moist, I added a handful of sultana’s into mine to give them an extra bit of texture as well as flavour. The recipe is also super quick and easy so they can be made by absolutely anyone.

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Original Ingredients:

  • 1 cup Flour (sifted)
  • 3/4 cup Corn Flour (sifted)
  • 2 tsp Baking Powder (sifted)
  • 1 tsp Bicarb Soda (sifted)
  • 2 tsp Mixed Spice (sifted)
  • 1 1/2 cups grated Carrot
  • 1 cup Brown Sugar (firmly packed)
  • 1 cup Walnuts (coarsely chopped)
  • 1/2 cup Olive Oil (I used light)
  • 1/2 cup sour cream (I used light)
  • 3 Eggs

Gluten Free Ingredients:

  • 1 cup soy or chickpea flour (sifted)
  • 3/4 cup Corn Flour (sifted)
  • 2 tsp gluten free Baking Powder (sifted)
  • 1 tsp Bicarb Soda (sifted)
  • 2 tsp Mixed Spice (sifted)
  • 1 1/2 cups grated Carrot
  • 1 cup Brown Sugar (firmly packed)
  • 1 cup Walnuts (coarsely chopped)
  • 1/2 cup Olive Oil
  • 1/2 cup sour cream
  • 3 Eggs

 

Method:

  1. Preheat oven to 160c (fan forced oven) and line 16 cupcake liners (or grease and line the inside of a 6inch cake tin).
  2. In a large bowll combine the sifted flour, cornflour, baking powder, bicarb soda and mixed spice
  3. Using a spoon/ spatula mix dry ingredients until combined
  4. Add the grated carrots, brown sugar and walnuts.
  5. Mix until combined
  6. Combine the oil, sour cream and eggs in a jug and whisk well to combine.
  7. Add to the dry ingredients and mix to combine.
  8. **Optional** add a handful of sultanas. Mix to combine.
  9. Scoop the cupcake batter into each liner filling it 3/4 of the way (or pour mixture into the prepared cake tin)
  10. Bake for 18-20 minutes. (if cooking the cake cook for 40-45 minutes)

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Decorating the CupCakes

I made my Cupcakes for Easter so I gave them a cute little Chicken Cupcake topper made out of fondant with  ‘Buttercream‘ icing – the recipe can be found in one of my previous blogs or by pressing the link.

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My Floral Cake for the Cake Expo 2016

Hello everyone!

What an exciting weekend it has been!

The Cake Expo has come to an end and I thought I would share my experience with how my cake came to be (similar to my previous blog about my Gnome cake for the Cake Bake and Sweet show)

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So for the Cake Expo I had the choice of entering the One Tier, Two Tier, Three plus Tier, Novelty Cake or Cup Cake tower Category. Seeing as I did Novelty for my Gnome cake I thought I would give the One Tier Category a try.

So brainstorming time. I wanted something colourful yet simple, so I thought nothing would be better than to make a one tiered cake with some beautiful flowers on top of the cake. Also after participating in many flower making classes using fondant I thought I would be able to master my technique and produce and amazing looking cake.

The two weeks leading up to the cake expo was a nightmare! Almost every day was in the high 20 or 30s and every cake decorator knows that fondant melts in the hot weather and that it is extremely difficult to work with! However with the A/C on high and a fan going I managed to endure!

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Without revealing to many of my cake decorating secrets with this post, this is what my work station (aka mum’s kitchen table) looked like every night. It was crazy hot!

The pictures above are just a few snap shots of myself making my petals for the sugar flower and assembling my rose petals. All these components dried for 3-4 days before I assembled them (when the weather is not so hot usually 2-3 days)

In the days that I was waiting for all my flowers to dry I assembled my cake. Again my cake wasn’t a real cake. It was just a poly 8 inch covered in foil and then covered in fondant twice to make it beautiful and smooth.

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I also made some different shaped leaves that I added in-between my flower arrangement on my cake. I let these dry for just 1 day just incase I needed to move or change their shape.

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The final result. Absolutely beautiful!

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To view a 360 degree on my cake please visit my YouTube Channel Bindi’s Cake Decorating YouTube Channel or click the link below

Thanks for the opportunity to participate in the Cake Expo!

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Recipe; Matcha Green Tea Mini Cheesecakes

Yum Yum Yum!! What a delight it was to make these delicious cakes!

I love green tea, and who wouldn’t. It’s nutritionally beneficial, full of antioxidants and many many other things which can be researched using Google.

And cheesecakes, who doesn’t love a cheesecake? Now mix these two power house foods together and you have a match made in heaven! They even look amazing, so bright and vibrant in colour.

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The biggest tip I’m sharing with you when making these Cheesecakes is do not over mix the cheesecake batter after adding the sugar. Over mixing the batter causes the incorporation of air. Yes cheesecakes are suppose to be light and fluffy however there is always a limit for everything. My cheesecakes did crack but after adding the strawberry decorations you could not even tell

Also the taste of the matcha is strong so if you don’t like the taste of green tea these are not the cheesecakes for you.

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Matcha Green Tea Mini Cheesecake Recipe;

YouTube link;

https://youtu.be/d27A2O9o8i4

Ingredients:

Cheesecakes

  • 135g (1 Cup) Crushed Oreo Cookies
  • 2 Tbsp Butter, melted
  • 2 x 250g Cream Cheese, room temperature
  • 2/3 cup Caster Sugar
  • 2 Eggs, room temperature
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Matcha Green Tea Powder

Decorations

  • 12 Strawberries
  • 100g White Chocolate, melted

Chocolate drizzle sauce

  • 200g Dark chocolate, melted
  • 25g Butter, melted
  • 25g Brown sugar
  • 125ml Cream

 

Method

  1. Preheat oven to 180c (fan forced) and place bottoms into the Mini Cheesecake Cake tins.
  2. Using a food processor or bar mixer blitz Oreos until they resemble cookie crumbs
  3. Add the melted butter and mix to combine.
  4. Divide the mixture equally into each cup and press down making sure the cookie crumbs are flat and even in each cup
  5. Bake for 7 minutes
  6. Reduce the oven to 160c
  7. In a standard mixing bowl with the paddle attachment add the cream cheese and sugar.
  8. Mix until smooth- this should remove any lumps and bumps the cream cheese might create
  9. To the bowl add one egg at a time until just combined.
  10. At this stage it is important not to over mix the cheesecake batter because it will cause them to crack when baking
  11. Add 1  tsp vanilla extract, mix until just combined
  12. Add 2 tbsp Match and mix until just combined **do not over mix** Gently mix cheesecake batter with a spatula or spoon to incorporate ingredients if you think you might have over mixed.
  13. Scoop  ~ 1 tbsp of batter into each cup, filling to the top.
  14. Bake for 20 minutes
  15. The cheesecakes must be completely cooled before removing them from the tin. I recommend putting then in the fridge for a couple of hours
  16. Melt the white chocolate in 30 second intervals (as shown in my Beetroot and Chocolate CupCake Tutorial on YouTube at 3:00min Beetroot and Chocolate CupCake Tutorial)
  17. Dip each strawberry in the white chocolate and place on top of each cheesecake
  18. For the Chocolate drizzle sauce combine all ingredients over a double boiler and mix until smooth. Similarly this can be done using a microwave in 30 second intervals.
  19. Drizzle the chocolate over the strawberries

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