Old fashioned honey joys, totally nostalgic and delicious.

Ingredients:

90g Butter
75g Caster Sugar
1 Tablespoon Honey
160g Corn Flakes

Method:

Preheat oven to 130'c. Line a 12 hole cupcake tin with cupcake liners.
Melt butter in a small saucepan on a low heat. Add sugar and honey and heat until mixture foams. Place cornflakes in a large bowl and pour over butter mixture. Stir gently to coat, spoon mixture into your cupcake cases. Bake for 20 mins. Set aside to cool (the become crisp once cooled).

Easy, Simple ingredients and delicious. These vanilla cupcakes with cream cheese icing are perfect for any gathering.

Ingredients:

110g Self-raising Flour
110g Caster Sugar
110g Butter, softened
2 Eggs
1 teaspoon Vanilla Essence
Icing
110g Cream Cheese, softened
55g Butter, softened​
110g icing Sugar
1 teaspoon Vanilla Essence
Sprinkles to decorate

Method:

Preheat the oven to 190'c. Line a 12 hole baking tray with cupcake cases.
To a large bowl add the flour, sugar, butter, eggs and vanilla and mix with an electric beater until smooth (around 2mins).
Divide the mixture between cupcake cases. Bake for 15-20mins. Remove from oven and let cool down before icing.
To make icing beat the cream cheese and butter together until light and fluffy then mix in the icing sugar slowly. Add the vanilla then whip the mixture until smooth and light.
Pipe the icing onto the cupcakes and decorate with sprinkles.

​A delicious buttery shortbread filled with the flavors of fresh lemon verbena leaves and lemon zest.

Ingredients:
125g Sugar
1/4 cup Lemon verbena leaves, torn
Zest of 1 Lemon
140g Butter, at room temperature
1 Egg
280g Plain flour
Coarse sugar for sprinkling on top

Method: 
Place the sugar, lemon verbena and lemon zest into your thermocook (or food processor) and mix on a high speed, until the lemon verbena leaves are blended well into the sugar.
Add the butter to the sugar mixture and process until blended and smooth. Add the egg and mix until blended.
Add the flour all at once and pulse 12-15 times until the dough forms clumps. Remove the dough, divide in half placing each one in between 2 sheets of baking paper and Roll the discs out until it's about 4 mm thick..
Chill the dough for 30 mins or freeze until ready to use.
Preheat the oven to 180'c. Line 2 baking sheets with parchment. 
Using whatever size cookie cutter you like (I used a small one), cut out as many cookies as you can and place on the lined baking sheets, about 2.5 cm apart.
Bake the cookies for about 8 minutes or until they are set and slightly browned on the bottom.
Remove from the oven and sprinkle with sugar.

My daughter lelah wanted to make some muffins today. I had a look in my pantry and the muesli oats were jumping out at me. I usually use honey and muesli to make my muesli bars but why not use the same for muffins? Great for school lunches or an arvo snack with a cuppa. Add muesli with extra goodies like nuts and seeds in for an extra special treat.

Ingredients:

2 1/2 cups Self Raising Flour
1 cup Caster Sugar
1 Cup Muesli Oats (normal oats will work fine too)
90g Butter
1/4 cup Honey
1 1/4 cup Milk
1 Egg, lightly beaten

Method:

Preheat oven to 180'c. Line a 12 hole muffin tin with cupcake cases. 
Combine flour, sugar and oats together in a bowl. Melt butter and honey in the microwave for 30-40 secs (or until melted), add to flour mixture along with milk and egg; mix well. 
Spoon mixture into cupcake cases and sprinkle with extra muesli. Bake for 20-25 mins.

This loaf recipe is just what the title describes, addictive! It basically a garlic bread on crack! Filled with bacon, cheeses and smothered in a buttery ranch sauce, before you know it, its gone!

Ingredients:
1 Loaf of sourdough bread, unsliced 
3/4 Cup cheddar cheese, grated
80g Real Bacon bits, cooked 
1/2 cup butter, melted
2 Tbsp Ranch dressing

Method:
Using a sharp bread knife cut the bread going both directions (see pic below). Do not cut through the bottom crust. Place cheese and bacon into the cracks making sure to get in between the cuts. Mix together butter and Ranch dressing and Pour over bread. Wrap the entire loaf in foil and place on a baking sheet. Bake at 180'c for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted. 

This 'pizza' base is low carb, grain free, gluten free and flour free. Its simply 4 ingredients mixed together. 
I'm trying to keep track on my carbs but not feel like i'm missing out on anything. This base kinda reminds me of a omlette/pizza base, its actually really tasty! 

Ingredients:

1 Packet Cream Cheese, room temp
2 Eggs
1/2 Cup Parmesan cheese
1/2 teaspoon Garlic powder
1/4 teaspoon Black Pepper
pinch of salt

Method:

Preheat oven to 180'c. Line a large baking tray with baking paper. 
Using a mixer (I used my thermocook) beat together all of the ingredients until combined. Spread mixture onto the baking paper and bake for 25mins or until the top is golden brown.
Remove and let cool for 15/20mins then add your pizza sauce and toppings and bake for a further 15mins.

Milo is the quintessential Australian pantry staple. Everyone has a tin of Milo somewhere in their house. So its only fair i create something super yummy with it.
As Milo is a chocolate & malt flavored powder is seemed a tasty cookie would be the way to go, as lelah looooves cookies (she has this weird American accent, so she calls them cookies, not biscuits). I use my thermocook for this recipe, but you can use good old elbow grease too.

Ingredients:

160g Butter, soft
230g Sugar
1 Egg
100g Milo
120g Chocolate chips
240g Plain flour
3 teaspoons Baking powder

Method:

Preheat the oven to 160'c. Line 2 large baking trays with baking paper.
Add the butter, sugar and egg to the thermocook bowl. 30sec/speed 7.
Add the Milo, and choc chips to the bowl. 2min/Speed 1.
Add the flour and baking powder to the bowl. 2mins/ Speed 2
Form small balls of the cookie dough in your hand. It will be sticky (slightly damp hands will stop it from sticking) and place on your lined baking trays.
Flatten the cookie ball and sprinkle a little of Milo powder on the top.
Continue this process leaving at least 2cm between each cookie. Bake for 20 minutes or until the cookies have darkened.
Leave the cookies on the tray to cool.

Notes:

• These cookies spread alot during cooking so make sure you leave enough room between them.
• Cookies will come out very soft, this is OK!, they will harden up once cooled. Leave them on the trays to cool before moving.

Quick cheese and chive biscuits, great for lunchboxes! Also a great recipe for the kids to get involved in making. Lelah chose to make mickey mouse shaped ones.

Ingredients:

250g Butter, cold and chopped
2 1/2 Cups Plain Flour
1/4 Cup Cornflour
1 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1 Cup Cheese, grated
1 Bunch Chives, chopped
2 Tablespoons Water

Method:

Pre heat oven to 160'c. Line 2 baking trays with baking paper. In a Thermocook or food processor pulse butter, plain flour, cornflour, cayenne pepper and salt until it resembles breadcrumbs. Add the cheese, chives and water to the mix. Process until it just comes together. Divide the mixture into 2 equal chunks. Roll each bit of dough out between two peices of baking paper until it is around 5mm thick. Place the flattened mixture into the freezer to chill for 10 minutes (this will firm it up). Cut shapes out of the dough until it is all used up. Place shapes onto the baking trays 2cm apart. Bake for 12 mins or until golden around the edges. Cool for a few minutes before transferring onto a wire rack to cool. 

Crisp flaky elephant ears (In french they are called palmiers) with a little bit of strawberry jam gooey-ness! This recipe will work with any type of jam, but my daughters fav is strawberry! 

Ingredients:

2 Sheets Puff Pastry
2 Tablespoons White Sugar
1 Teaspoon Ground Cinnamon 
3 Tablespoons Strawberry Jam

Method:

Preheat oven to 200'c. Line a baking tray with baking paper.
Mix together the sugar and cinnamon and sprinkle over the puff pastry sheets. Press sugar into pastry with your fingers. Flip sheet over onto a clean board. Spread other side of puff pastry with jam.
Starting on one side, roll half of the pastry towards the centre. Repeat, rolling from the opposite side to meet the first roll in the middle. Cut into 1cm slices. Place on prepared tray. Bake for 10 minutes. Turn and bake for another 6-8 minutes or until caramelised. Cool slightly on tray and serve warm.

Amaretti are little Italian biscuits. They are great with a cuppa or crushed and used as a topping for desserts. Taste a bit like a macaroon.

Ingredients:

1 Tablespoon Plain Flour
1 Tablespoon Cornflour
1 teaspoon Ground Cinnamon
160g Caster Sugar
95g Ground Almonds
2 Eggs Whites
30g Icing Sugar

Method:

Line 2 trays with baking paper. Sift the flour, cornflour, cinnamon and half the caster sugar in a bowl, then add the ground almonds.
Beat the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the rest of the caster sugar, beating until thick, glossy and all the sugar has dissolved. Using a metal spoon fold the egg white mixture into the dry ingredients until the mixture is just combined.
Rolling 2 level teaspoons of mixture in your hands at a time (wet hands work best for this) into balls and place onto the baking trays, allowing room to spread. Leave, uncovered, for 1hr. 
Preheat oven to 180'c. Sift icing sugar generously over the biscuits then bake for 15-20mins or until crisp and lightly browned. Transfer to a wire rack and leave to cool.