Baking

Plum and Raspberry Crumble

Posted on February 07, 2017
Posted in: Plums, Raspberry, dessert, Summer

I know, I know. I've given precise measurements. But realistically, it's yours to have a bit of a mess-around with. The general ingredients are there, so just go with what feels right.

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Apple Pie

Posted on January 14, 2017
Posted in: Apple, Pie, dessert, Shack

From Joy the Baker, this is a real undertaking! It's delicious, and cinnamon-y, but it's not to be attempted in times of stress. Perhaps it's better as a meditation of the joys of baking...

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Sticky Date Pudding

Posted on July 03, 2016
Posted in: dessert, dates, Winter, Crowds

Though this needs no introductions, this is a particular winner because of its lighter texture. Another winner from Our Lady Donna.

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Caramel Slice

Posted on June 13, 2016
Posted in: Afternoon Tea, Caramel, dessert, Donna Hay

Adapted from Donna Hay's recipe, this is a morning tea saver. Easy to make and even easier to eat. Proceed with caution.

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World's Easiest Slice

Posted on February 18, 2016

This slice is super easy and super yummy. From my friend, Lynne, the slice queen.

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Key Lime Pie

Posted on January 12, 2016
Posted in: Pie, Lime, Birthdays, Shack

Made for Kym's birthday this year, this pie is perfect with a dollop of slightly sweetened vanilla whipped cream. The sturdier the base, the more presentable the pie, so make sure you are pressing it into that pie tin with everything you've got - and blitz it in a food processor if you've got one. And let's be real - they're just normal limes.

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Bourbon Pecan Pie with Dark Chocolate

Posted on September 28, 2015
Posted in: Pecan, dessert, Pie, Chocolate, Bourbon

Look, let's not muck around here. There's a lot of sugar in here, in bunch of different forms. I'm not going to lie to you either, and say you don't notice it. You'll notice it, and so will everyone else. But you know what? No-one cares, because it's freaking delicious. Go forth and eat this pie.

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From Joy the Baker, these are extra good with a few cheeky salt flakes sprinkled on top. Chill the dough for at least 30 minutes and whip these out of the oven as soon as they're golden to ensure a plump, chewy cookie.

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Classic Brownies

Posted on July 20, 2015
Posted in: Brownies, Chocolate

Just a really good recipe. Courtesy of Joy the Baker's blog, these are a dense brownie with a crispy top. Serve with milk or icecream (or both). Update 9/15: Earlier this week, I added about 1/4 cup of Nutella to the egg-sugar mixture at the same time as adding the chocolate. I also swirled a few teaspoon-sized dollops through the top of the mixture, after I'd added it all the the tin, making sure not take it right to the bottom of the pan. The result? Let's just say I was extremely popular for the day.

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My Great-Grandmother's Pavlova

Posted on April 24, 2015
Posted in: Pavlova, Australian, Christmas

Weirdly enough, this recipe was from an extra-large glazed plate that we used to have in the kitchen at home, that used to belong to my maternal great-grandmother. The theory was that you would make the pavlova mixture, then spread it onto the plate and cook it in there. What a time to be alive! When separating the eggs, do it in three different bowls: one for the yolks, one for the whites, and one to crack them into (one at a time). This way, if you accidentally pierce the yolk, you haven't ruined it all!

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Almond Pear Flan

Posted on April 10, 2015
Posted in: Pears, Flan, Afternoon Tea

I had this at afternoon tea today, and immediately asked for the recipe. When I say 'asked', I really mean 'demanded under pain of death'. Impossibly tasty. The recipe instructs to prepare the flan case up to a day before adding the filling and pears, and bake the whole thing up to 3 hours before serving. Serve with cream or ice cream.

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My friend, Sarah, vouches for these. And they're stuffed with Nutella. That's really all I need, let's be honest.

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