Nutella and Raspberry Blondies

This week has been a rather quiet one for a change.

It’s also been reasonably productive.

I got a lot of my to do list sorted which was nice.

I spent most of my weekend in the kitchen working on some new recipes and enjoying the results of some old ones.

I also discovered the food network channel. A whole free to air channel of food shows! Sufficed to say I had that on in the background for most of the weekend. It definitely helped inspire me to work on some of my recipes.

I also did a little bit of crafting and worked on getting myself more organised.

My challenge for this week is to take this momentum and work on tidying up the house. I suspect it may not go so well but trying to procrastinate from it may lead to some interesting creative projects.

Sunday marks the 1st anniversary of this blog. I’m proud of myself for what I have achieved with it and I’m working on more ideas for the future. The first recipe and proper post for my blog was my basic brownies recipe. This week I decided I would expand a little on that recipe. This week I have made my Nutella and Raspberry Blondies. I hope you enjoy them.

Nutella and Raspberry Blondies

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Ingredients:

125g butter

1 cup sugar

2 eggs

1tsp Vanilla

1 cup plain flour

3 tbs Nutella

3/4 cup fresh or frozen raspberries

Oven:

180C

How to:

Melt the butter in the microwave or over double boil.

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Mix in the sugar, eggs and vanilla. Add the flour and mix until just combined.

Pour mixture into a lined square baking tin.

TIP: if you crumple the baking paper it fits into the corners of tin much easier.

Dollop the  Nutella onto the top of the mixture in a few places then use a spoon or rubber spatula to swirl the Nutella through the Blondie mix. Scatter the raspberries on top.

 

Bake in oven on the bottom shelf for 40-60 mins of until the top is set and a little firm to touch.

Allow to cool in the tin for 5 mins the move to a rack. Allow to cool on rack for at least 5 mins before cutting up.

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You can server them warm or let them completely cool depending on how you like them. They are very nice served with a scoop of ice cream or just on their own.

This recipe is really adaptable especially for dairy and gluten allergies.

Let me know if you give them a go.

Lil

Earl Grey Tea Loaf

Not much happened this week.

As I mentioned last week we said ‘See ya’ to my sister.

She headed off to Canada with her boyfriend and best friend.

I’m working on crocheting them scarves to match the beanies I made them. I’d forgotten how much easier crocheting is than knitting for scarves. I may even try crocheting them some fingerless gloves next if I have enough yarn.

We are going well with our veg weeknight meals. I made a sweet potato and chick pea curry one night and I adapted an old favourite to get moroccan tofu and greens.

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On Thursday night I helped my team win a $20 three course cooking challenge which was fun. I expanded my camp cooking repertoire which is good.

Friday was full of meetings with various people and it was nice to be out and about for a change.

On Saturday B and I helped my parents put up a new gazebo for their backyard. It was hot hard work but we got done in the end.

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Throughout the week I worked on this recipe for you. I have tried it with a few teas and they are all good but for the recipe I’ve gone with B’s favourite Earl Grey.

Earl Grey Tea Loaf

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Ingredients:

25g Butter, softened

1 cup Sugar

1 Egg

2 cups Self Raising Flour

3/4 cup Earl Grey Tea

How To:

Mix together butter and sugar. Add in egg and stir through.

Alternate adding flour and tea and mix until all well combine.

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Pour batter into lined loaf tin and bake for one hour.

Test with a skewer to make sure its cooked through.

Cool in tin for 5 mins then place on a baking rack until completely cool.

Slice to serve.

Scones

Well I’ve had a fantastic week in Sydney visiting my family and friends.

It’s been a bit colder than Brisbane but really not as bad as I was expecting so the 4 jumpers I brought down were maybe a little overkill. I am glad though that I brought my new beanie and my favourite scarf as they have been much help in keeping me warm.  I’ve also knitted two beanies while I’ve been here, one for a friend and one for me, in some fantastic hi-vis and fluro yarns.

I’ve also been taking the time to write down or photograph some of my Nan’s and Grandma’s recipes. I’m looking forward to trying them out as they have some really yummy looking ones. It reminded me that I should get out Grandma’s Slice book and make some yummy slice. I sometimes forget how great slice is until I have some.

Todays recipe for you is the scone recipe I got from my mum.  It makes lovely fluffy scones that are perfect for afternoon tea or to snack on any time of the day. They are really simple and really quick to make.

Did you know? You should never cut open a scone but break it open. It is said the if you cut a scone than you are cutting your friendship with the person who made it. It also mucks up the nice fluffy consistency of your scone.

scone 1

 

You will need

3 cups Self Raising Flour (plus more for your bench)

1 cup cream

1 cup lemonade (or other soft drink)

Pre-heat oven to 200-250 decrees C

Put all ingredients in a bowl and mix until it has just come together.

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Turn out onto a lightly floured bench and fold 2-3 times. DO NOT KNEAD!

Press flat to 2-3 cm thick.

Use a circle cutter to cut scones out of dough. Tip: dip cutter in flour so dough doesn’t stick to the edge.

Place on a baking paper lined flat tray close together but not touching.

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Bake for 10-15 mins until brown on top. Keep an eye on them as they can go from perfect to a little burnt on top in seconds (especially if the oven has been set wrong so the top shelf is hotter than the bottom, opps).

Fortunately the second tray went much better and the burnt ones were still fine to eat if you cut the top off.

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Serve your scones with cream and your choice of jam or other preserves. My lemon curd goes great on them.

Sweet Mini Tarts

I had a very busy week doing bits and pieces. Mostly getting ready for one of the biggest events on the rover calendar for the year, Saint Georges Ball. Every year we get together and dress up in our fanciest clothes and have a nice meal and hand out some awards. Its always a great night and this years was no exception. Even better this year B and I were crowned King and Queen of the ball which was an amazing surprise. We also got to hang out with some of our amazing rover friends. I ended the evening with very sore ankles from walking and dancing but it was worth it for the great night out with great friends.

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This week I have made three super simple mini tarts. The advantage of these is that I could prep. most of it while sitting down as my ankles are giving me trouble.

I made the cases out of puff pastry. The same as in my recipe for cheese and onion jam tarts.

The first lot I made were Caramel apple

I put 1/2 a tsp of tin caramel in each case then sliced up an apple and put a slice on each. You can also sprinkle salt on the caramel if you prefer salted caramel. If you can’t find tin caramel you can easily make some by placing a tin of condensed milk in a pot of water and boiling for 2.5 hours. Make sure to keep the tin covered with water at all times.

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The second lot I made were Nutella S’more

I put 1/2 a tsp of Nutella in each case the topped it with half a marshmallow. You can serve as is or if you want to “toast” the marshmallow you can put them under the grill for a few moments until the outside browns.

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The third lot I made were Strawberry Kiwi

I placed 1/2 tsp strawberry Jam in each case. I then put a slice of kiwi fruit on each. You could also add a dollop of cream if you wish.

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