Party · Recipes

Under the Sea cookies

Using the same recipe for my ‘paw print cookies’, (except mixed in choc chips and mini M&Ms). Then decorated for an Under the Sea party.


Crab cookie
Fishy, fishy, fishy
Hey turtle…
I want to be, under the Sea, in an Octopuses garden…


Buttercream icing, half coloured blue and half coloured yellow.

Using a mixed bag of lollies, sour straps, mini M&Ms, peanut M&Ms, and mini Oreo cookies.

Ready to partayyy!! Under the Sea style…

Recipes · Uncategorized

Afternoon treat: Choco-nana brownies


Made with sour cream and cocoa for the basic brownie, but with the addition of banana, choc chip chunks and roasted almonds (and halved the sugar; these are yummy!! Especially when eaten fresh out of the oven, or given a quick heat up in the microwave to melt the chocolate inside just a little…



1/3 Cup of cocoa powder

1/2 cup of sour cream

1/2 cup of butter, melted

1/2 cup of castor sugar

1 teaspoon vanilla essence

1/2 cup self raising flour

1 large banana or 2 small bananas (ripe, mashed)

2 eggs

Additional flavourings: choc chips, roasted almonds



Whisk together the melted butter, sugar, vanilla and mashed banana.  Add the eggs and whisk.

Add the flour and cocoa and mix with a spoon. And fold in the additional flavourings.

Then pour mixture into a brownie tin (lined with baking paper), and bake at 180 degrees for about 30 minutes.




Party · Recipes

Grayscale Cookies

I wanted to make something that resembled Grayscale, so I couldn’t go past a Chocolate Crackle Cookie recipe. Unlike the horrible and contagious disease from Game of Thrones, these cookies are a delight and rather than banish you to Valeria to live out your days with the stone men, these cookies will make you more popular (at least with those that eat them).


Easy enough to make. I only had self-raising flour so I used that instead. I reckon they look pretty close to the real thing….




Recipe can be found at:


Chocolate fudge cake (quick, easy and works every time)

This is my go-to chocolate cake!! I make it often, and it doesn’t last long in the house because it is De-licious! This recipe is a version of the chocolate fudge cake which was originally from a kids cookbook I had when I was young. I lost the cookbook many years ago, but through the power of the internet I re-discovered the recipe a few years ago, and it is now one of my favourite recipes. As an added bonus it is also vegan friendly, so it’s a good one for parties when they will be vegetarian and vegan peeps attending.


This cake also works really well as small cupcakes (which I have used for the purpose of this post). The cake is fairly light in texture, and almost always cracks on top. It’s not heaps chocolately, but it’s chocolatety enough. The only thing that this cake doesn’t do well is hold its structure well enough to layer or stack….but apart from that it’s perfect.


1 1/2 cups self raising flour

1 cup castor sugar (I only used 3/4 cup to cut down on sugar)

1 cup of water (I added teaspoon of coffee to help bring out the chocolate flavour)

3 tablespoons cocoa

1 tablespoon vinegar

1/2 cup vegetable oil

1 teaspoon vanilla essence

optional extras:

strawberries (for strawberry surprise cupcakes, or for decoration on top of the chocolate fudge cake)

chocolate chips


This has got to be the easiest cake, just mix all ingredients together in a bowl, until there are no lumps of flour or cocoa. If you want to add choc chips, then do so at this stage.


Bake in preheated oven at 180 degrees for 30-35 minutes. If making cupcakes then they should be ready in about 15 minutes.

To make Strawberry Surprise chocolate cupcakes: place a spoonful of cake mixture in the bottom of each patty pan and then a small teaspoon of finely chopped strawberry, then cover with cake mixture and place in oven.



Strawberry Surprise Chocolate cupcakes
These cupcakes look like little volcanoes, with strawberry lava coming out the top



The finely chopped strawberry make a yummy gooey strawberry centre.

Strawberry Surprise Chocolate cupcakes
(the strawberry was a bit off-centre for this one)

Toddler friendly sweet potato mini pancakes


These sweet potato bites are very similar to the toddler friendly pancakes I posted last week, except sweet potato and carrot are the main ingredients with a bit of egg and flour for texture.

I over-cooked my batch, as you can probably tell….be warned they burn easily, so don’t cook them on high heat.


1 sweet potato

1/2 carrot (could add more if you wanted) *you could add other veggies that you’ve got in the fridge also.

1 – 2 eggs (depends how much you want to make)

Approximately 1/3 cup plain flour



Cook the sweet potato and carrot thoroughly, until they are very soft.

Mash sweet potato and carrot and let cool.


Mix in egg, and then gradually add flour until you reach the consistency you desire (you may need more or less flour depending on how many vegetables used)


Heat a fry pan, and spoon mixture into fry pan. Flip over once golden brown then cook the other side.


Perfect size snack for little hands

Easy peasy…


Pear and Almond Cake


This recipe was given to me by a good friend. I’ve made it many times, and it always turns out well and looks like you’ve gone to a lot of trouble….when actually it’s pretty easy.

It has a lovely ‘rustic’, and home cooked look. The caramelisation on the pears is key to its deliciousness!

This is best served warm, with some ice cream or a big dollop of cream. I also think some cinnamon added to the mixture would give a nice flavour.


3 pears (firm but not too hard) (note: you could use another fruit that is in season)

175g butter

125g castor sugar, plus 1 tablespooon

2 eggs

75g almond meal (I’m told that hazelnut meal would work just as well)

75g self raising flour


Peel and core pears, and cut into thick slices.

Place 25g butter in a saucepan, once the  butter is bubbling add 1 tablespoon of sugar and stir until dissolved.


Place the pears in the saucepan with the butter and sugar and cook until tender and caramelised. Then take off heat and let it cool.


Cream butter and sugar until fluffy. Beat in the two eggs.

Add the almond meal and flour, and fold into the mixture.

Place mixture in prepared tin (springform pan, lined with baking paper). Arrange pears on top of the mixture, and pour the syrup from the pan over the top.


Bake in oven at 180 degrees for 40-45 mins, or until a knife when pushed into the centre comes out clean.


Place on a wire rack to cool. Serve immediately with cream or ice-cream.






Party · Recipes

Paw Print Cookies

These paw print cookies were a hit at the Teddy Bears Picnic birthday party. They don’t require many ingredients, and were easy enough for my 4 year old niece to help put the choc chips in place. They also freeze well, so I made them in advance (which is always handy).


Here’s the recipe:

250g butter

1/4 Cup castor sugar

2 1/2 Cups self raising flour

1/2 tin condensed milk

Choc melts (large ones), and choc chips (small ones)

(note: if you want to make reverse coloured ones then you can do that by adding 1 tablespoon cocoa and using white choc chips)



Cream butter, sugar and condensed milk.

Add flour and mix together. The mixture is very thick at this stage, but that’s Ok.

Not the prettiest photo. But I wanted show how thick the mixture is…

(if making reverse colours then split mixture and add cocoa to half the mixture).

Roll into balls and place on a lined tray.


Flatten slightly, and add chocolate melts and chocolate chips in the shape of paw prints.



Bake for 10 – 12 mins in oven at 180 degrees.


Cool on a wire rack, and then you’re good to go!



I find these to be the perfect consistency. Soft and melt in your mouth, yet still a little crunchy…..mmmm