An old-fashioned favourite...

SHORTBREAD

340g plain flour
55g rice flour
140g sifted icing sugar
285g butter, softened

1. Combine all ingredients in a bowl.

2. Take dough out of bowl and work with your hands until nice and soft.

3. Roll into two squares and cut into 36 pieces (72 in all). Alternatively, roll out and cut into shapes using cookie cutters.

4. Prick with a fork a few times.

4. Bake in a 190degree oven for 15 minutes.


**Notes

- Recipe from my old next-door neighbour, same one who provided the choc chip cookie recipe!
- Don't attempt this recipe on a hot day as the butter tends to seperate from the rest of the ingredients and the whole mixture can go greasy and flaky.
- Keeps well in an air-tight container for at least a week - if it lasts that long!

A spotty kind of day...

FRECKLE SLICE

185g butter
220g nutella
1/3 cup brown sugar
1 3/4 cups plain flour, sifted
200g freckles


1. Pre-heat oven to 160degrees. Grease a slice tin and line base and sides with baking paper.

2. Beat butter, nutella and sugar with an electric mixer until combined.

3. Press dough into tin; smooth surface with a spatula. Bake for 25 minutes.

4. Remove pan from oven; press freckles firmly into slice about 2cm apart. Cool slice before cutting.


**Notes

- Recipe taken from: 'Kids' Cake Favourites' by the Women's Weekly.
- When smoothing and spreading the mix into the pan, I found it helped to warm the spatula under hot water to aid the smoothing process.
- When ready to eat, result is a combination of cookie and fudge. It's nice!

There's no place like Home...

Hi all :)

I'm back from my overseas adventure - and what an adventure!

I tried some new foods - s'mores anyone? Also: chicken-fried steak, crab, red velvet cake, frozen margarita and more!

I'm very glad to be home and am ready and energised to start blogging about more deliciousness.

Stay tuned....

Miss Delicious xoxo

Hidden goodness...

APPLE & SULTANA MUFFINS

 

2 cups flour

4 tsp baking powder

1 egg
¼ cup oil
1 ¼ cups low fat milk
½ cup grated carrot
½ cup sultanas
½ cup grated apple
2 tbs coconut
¾ cup raw sugar

 

 
1. Stir all ingredients together in a large bowl, lighting mixing to combine.

 

2. Grease a 12 muffin pan or pop in patty cases - less messy!

 

3. Spoon the batter into the prepared muffin tin.

 

4. Bake for 15 – 20 minutes in a 200degree oven.

 

**Notes

-          Recipe taken from an old Safeway catalogue circa 2009

-          I find about one large carrot makes enough for ½ cup grated

-          One apple is enough for ½ cup grated

-          I rarely have raw sugar, so I substitute brown sugar

-          I like to make small muffins, so I can have one with a piece of fruit for a snack. If you feel the same, just put less mix in each patty case.

-          These freeze really well. I pop them into individual sealable bags, then microwave for a few seconds to thaw them. Then I put butter on them and they are yummy :)

United States of Deliciousness...

Well, that's it from me for a while.

I'm heading off to the US in a couple of days for a loooong holiday. RV-ing around the West Coast in the US summer! Can't wait.

Thanks for everyone's support and willingness to try my recipes.

I'll be back in a couple of months to continue Deliciousness is...

Thanks :)

Miss Delicious xo

Things that make you go MMM...

CHOCOLATE FLOURLESS CUPCAKES

Cupcakes:
175g butter
225g dark cooking chocolate
1 1/4 cup castor sugar
3/4 cup almond meal
1 cup cocoa
5 eggs
1 tsp vanilla extract

Ganache Icing:
250g dark cooking chocolate
1/3 cup cream


1. Combine butter, chocolate and sugar in a saucepan over low heat. Mix continuously until melted and smooth.

2. Sift almond meal and cocoa into a bowl. Add the chocolate mix and beat until combined.

3. Add 2 eggs at a time, beating after each addition until the mixture is well combined. Add vanilla extract and beat again.

4. Spoon mixture into cases, filling each about 3/4 full.

5. Bake for 30 minutes in a 140degree oven.

Ganache: Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir until combined and smooth. Set aside to cool - taste occasionally to ensure you've got the right colour, flavour, consistency etc...


**Notes
- This is NOT my recipe, it was taken from a specialty cupcake book that I can't remember the name of!
- This recipe makes about 25 - 30 small cupcakes.
- Don't overbeat when adding the eggs or too much air will be incorporated and the cupcakes may crack during baking.
- I find that 30 mins in a 140degree oven isn't enough. Check your cupcakes after 30 minutes and see if they need longer. Hint: They will :)
- Use ganache as icing. The quantities I provided are probably too much, but I'm sure the leftover ganache will find a home...

When life hands you lemons...

Lemon Cheesecake

Base

125g arrowroot biscuits, crushed

80g butter melted

Filling

250g cream cheese, at room temp, chopped

395g can condensed milk

1/4 cup lemon juice

2 tsp finely grated lemon rind

Topping

2 eggs, separated

1/2 cup caster sugar

1. Preheat oven to 180degrees. Combine the biscuits and butter and press into the base and halfway up the sides of a 20cm springform tin.  Refrigerate for 20 minutes.

2. Beat cream cheese until smooth.  Add the condensed milk, lemon juice, rind and egg yolks. Beat until combined.  Pour into the chilled base.

3. Bake for 30 minutes, until just firm. Cool to room temperature.

4. Beat the egg whites until stiff peaks form, then gradually add half the sugar, beating well after each addition.  Fold in the rest of the sugar.  Spread over the filling, and bake for 5 minutes to lightly brown the meringue.

**Notes

- Original recipe by Merle Parrish

- This version by the talented Jess Smith. Thank-you for the recipe and for making the cake you see in the photo :)

- Don't cut too big a slice - although it is very light, it is quite rich. Delicious!