This delicious slice is my go to lemon flavoured treat. It is like a gooey, sponge like tart that is either perfect just on its own or served with a dollop of natural yoghurt.
Baking
ANZAC Cookies
ANZAC biscuits are a New Zealand tradition and are often made in remembrance of the war every year. I’m not a big fan of your typical ANZAC biscuit but this recipe from Little & Friday is more of a cookie than a biscuit. I like to make them into large round ball shapes so that they remain soft on the inside yet crunchy on the outside.
Mini Easter Cakes
These cakes are the ultimate treat this Easter. I have adapted my favourite banana cake recipe to make these easter nest cakes. I have added toasted coconut and mini pastel easter eggs to fit in with the theme.
Caramel
I am still not a master of caramel but I am slowly getting there. I think the trick is to not have too much water and ensure that you take the sugar of the element early enough that it doesn’t burn as it continues to cook.
Lemon Posset
This dessert is the ultimate entertainer as all prep can be done ahead of time so there is no stress. Great in summer when fresh berries are available. You can serve this dessert out of glasses, ramekins or even teacups. Just whatever suits your theme.
White Chocolate and Macadamia Slice
White chocolate and macadamia is a common match up. This slice embraces that while adding a tint of caramel from the baked condensed milk. It is a very simple slice and easy to whip up if you don’t have much time.
Dark Chocolate Almond Slice
This slice is very moorish and even I cannot eat too much of it. I originally made this recipe with my cousin Rosa a couple of years ago. This recipe is adapted from the Baradene School cookbook, my aunty Shayne was on the committee that created the book and there are some great recipes in there.
Mint Chocolate Cheesecake
This silky dessert is super easy and the combination of mint and dark chocolate is a great way to finish the night. You can whip it up in 20 minutes earlier in the day so it is great for entertaining. This dessert can be served as a large cake (pictured below), in large muffin tins or deconstructed in cool jars.
Mini Baked Lemon Cheesecakes
These little delights are super easy to make and a great bite sized treat for dinner guests. It will satisfy your sweet cravings without weighing you down. Perfect for parties!
Peanut Butter Slice
This recipe combines two of my faves… chocolate and peanut butter. It is a very easy no bake slice that can be whipped up in 10mins and ready to eat in an hour or so.
Lemon Curd
Lemon curd is just delicious. It is great for decorating cakes, dolloping on pancakes or simply layering on your vogels toast. Alternatively make a massive batch and give away as gifts for all your friends and family. This recipe is super easy and will keep in the fridge for a couple of weeks.
Vanilla Cream Cheese Icing
Ingredients:
- 125g unsalted butter, at room temperature
- 175g cream cheese, at room temperature
- 3 1/2 cup icing sugar, sifted
- 1 tsp vanilla extract
Method:
Beat the butter in a bowl with an electric mixer until smooth and lump free. Add the cream cheese and beat until well incorporated. Slowly add the icing sugar in three batches, mixing well after each addition. Add the vanilla and beat on high speed for a few minutes until the icing is light in colour and fluffy.
Refrigerate in an airtight container for up to 1 week.
Makes 2 cups
Recipe from Bluebell’s Cakery
Lemon & Coconut Cakes
I tried this delightful cake at Kim Evan’s Little & Friday Cafe in Newmarket, Auckland. Not long after my friend, Izaak and I brought the book and began experimenting with Kim’s treats. These lemon cakes would have to be my absolute favourite and very popular amongst friends, family and colleagues. This recipe makes 12 mini cakes or 1 double layer cake. I have made these recipe many times in a range of sizes including mini cakes, a large cake and doubling this recipe to make a six layer cake (pictured below).
Chocolate Mint Truffles
These mint truffles are super easy and are great served up as a after dinner treat or wrapped up as a gift for a friend.
Ingredients
- 2 x packets of Mint Slice biscuits
- 250g regular cream cheese
- 350g Whittaker’s 50% dark chocolate
Method
Place the biscuits in a food processor and grind them up. Add the cream cheese and mix well. It does not matter if there are bits of biscuit still intact. Place the mixture in the freezer until it has hardened (approx. 20 minutes).
Line a tray with non-stick baking paper. Spoon out little balls of the mixture and line the tray (if the mixture is too soft and will not roll into balls easily, place back into the freezer to harden some more). Place the tray back into the freezer for at least another 10 minutes.
Melt the chocolate in a bowl over a saucepan of simmering water. Using a dipping spoon (find at your local baking shop) or fork, dip each frozen truffle into the chocolate then place back on the tray and allow to set.
Makes: 40 approximately.
Recipe adapted from Baking Makes Thinks Better.
Chocolate Chip Cookies
These are amazing! I am more of a round cookies fan than the flat biscuit and these cookies nail it. The cookie style has a crunchy exterior but a soft doughy centre. They are very popular and a hit with colleagues and kids.
Greers Road Kitchen 