WIN A YUMMY + ‘ROYAL’ SNOWGOOSE ‘NEW ARRIVALS’ HAMPER! 82

April 22, 2015

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THIS COMPETITION IS NOW CLOSED.

The winner is BELINDA W who tagged ROBYN W! Congratulations! Please message me via the contact page of the blog (or via Facebook, Instagram or Twitter) so that I can arrange delivery of your prize!

Thanks everyone for entering!

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The world is starting preparations for the new little prince/princess, with Kate being due just ahead of Mother’s Day.  That’s got luxury gift company Snowgoose in the mood for giving! With premium indulgences to treat mum and baby, the Snowgoose ‘New Arrivals’ Hamper is truly a gift fit for a king or queen to be.

HOORAY!

To WIN a Snowgoose New Arrivals hamper brimming with premium fruit, Hunter Valley sparkling wine, artisan chocolates and a designer soft toy, valued at $150 SIMPLY LEAVE THE NAME OF A SPECIAL MUM / MUM TO BE IN THE COMMENTS BELOW!

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IMPORTANT NOTE: You can enter AS MANY times as you like making sure that each new entry is added as an individual comment / on an individual line ____________________________________________________________________________________________________________

You can also enter via INSTAGRAM by tagging your nominee / nominees in the comments under the Snowgoose “New Arrivals” hamper post – click HERE to enter on Instagram!

 

In addition, Snowgoose are running a ROYAL BABY NAMING COMP! Find out all the details by clicking HERE! Check out their Facebook page by clicking HERE!

Best of luck!

The PHOODIE / SNOWGOOSE giveaway is open to all Australian residents. Entries will close at Midnight Thursday April 23rd  with the winner selected at random and announced on Friday 24th April 2015.

Posted in: REVIEWS 82 Comments

CHOCOLATE CHIP BUTTERMILK CAKE WITH ORANGE ICING 0

April 15, 2015

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I’ve always been a MEGA Choc Orange fan.

So much so, that when I was 18 I changed my middle name by deed poll from ‘Antoinette’ to ‘Jaffa’**

My Mum is also a HUGE chocolate and orange fan, so you can imagine my surprise when after eating this cake, our opinions about how BLODDY delicious it was differed greatly.

She was not into it AT ALL.

AT. ALL.

I LOVED IT.

Obviously.

I say obviously, because everything you see on this blog is stuff that I have eaten and loved. I would never publish a recipe (or post) that I wasn’t 100 percent behind.

So… what didn’t she like?!

Well, everything that I DID like!

She thought there was too much chocolate, I thought there was the perfect amount.

She didn’t like the texture, I LOVED it.

She didn’t think it was orangey enough, I thought the balance of flavours was spot on.

And the list kinda goes on….

SO… moving right ahead…. I have two words for you – MAKE IT.

Mum has one, DON’T.

FIND THE FULL RECIPE HERE!

And if you didn’t see the sentence above (I often get emails from people saying that they couldn’t find the ink, I might need to change my font to a darker colour) CLICK HEREEEEEE FOR THE RECIPE!!!

**This may be untrue.

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Posted in: BAKED GOODS 0 Comments

‘PANCAKES AND PYJAMAS’ Miss 5′s Birthday Party 4

April 7, 2015

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My daughter loves pancakes.

LOVES.

And let’s be honest, so do I.

We also both love hanging around together on a Sunday in our PJ’s.

So really, there wasn’t a more appropriate theme for this year’s birthday party!

All the kids were invited to wear their Pyjamas to the party – some parents even joined in on the fun! We ate copious amount of breakfast / brunch foods and had a great old time…. even though it was overcast and a little rainy!

Forgot to snap the mini blueberry muffins, but they were one of my fave things!

TIPS/IDEAS FOR HOSTING YOUR OWN ‘PANACAKES AND PYJAMAS’ PARTY

  1. Make sure everyone wears their PJs!
  2. I made the main table into a ‘bed’ but creating large foamcore bed ends and attaching them to the table.
  3. Instead of lolly bags the kids took home Chocolate Chip Pancake jars. Each jar contained 1 cup of self-raising flour and a tablespoon of chocolate chips. Stickers on the jars explained that an egg and a cup of milk needed to be added to the ingredients before the batter would be complete.
  4. In terms of food, think of all of your favourite brunch treats and make those but in mini version e.g. croissants, muffins, quiches, cereal, doughnuts etc – people like to try lots of things as opposed to eating one large version of something!
  5. Tents make fun decorations – kids can hide and play inside.
  6. I used a Unicorn piñata because UNICORNS!
  7. The kids were entertained by a face painter and a magician.
  8. The birthday cake was a ‘stack of pancakes with chocolate sauce’ illusion cake! The sauce appears to be floating in mid-air pouring over the pancakes – it was a hit! I taught myself how to make it by following THIS YouTube tutorial.

If you have any questions at all leave a comment below!

For other Birthday Party Posts – Click on the links below!

Click HERE for my Under The Sea Party

Click HERE for my Rainbow Party

Click HERE for my Construction Cake

Click HERE for my American Diner Party

Click here for my Alice in ONEderland Party

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18CHOC CROIS

19bagel

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Posted in: Children's Parties + Recipes 4 Comments

EASY PEASY EASTER COOKIES! 2

March 30, 2015

ARWE

BERT

CARET

DERTE

I know Aussies don’t typically use the word COOKIES however, if I call them BISCUITS then my gorgeous American readers won’t know what the heck I am talking about… BUT if I call them COOKIES, even though the Aussies don’t love the word / use it often at least they will know what I mean!

Ok, so glad we got that out of the way.

Actually, I can just explain now to the Americans who don’t know – down under – we call a COOKIE a BISCUIT.

But see that’s not entirely true either – we DO use the word ‘cookie’ sometimes….

Like a biscuit with chocolate chunks in it would often be called a Chocolate Chip Cookie… wouldn’t it??!

ALRIGHT. I’m annoying myself now so I will set this conversation aside and just say;

Are you looking for a CRAZY-EASY Easter recipe?

DO you have NO TIME?

Can you apply sprinkles!?

If you answered YES, YES AND YES, then these biscuits are for you!

AND If you answered NO to any of the above questions, then these biscuits are STILL for you!

Thank you FB pal Angela for inspiring this post – I loved the hundreds and thousands you used – the possibilities for bikkie toppings are ENDLESS!

HAPPY EASTER!

Phoodie :)

INGREDIENTS

1 packet Arnott’s Arrowroot biscuits (I am SURE there are equivalents Overseas…… basically any plain oval shaped cookie!)

100g White Chocolate

SPRINKLES!!!!!!! Or Coconut Or nutes or Choc Chips OR ANYTHING! Think crushed Tim Tams… Mini M and M’s….

METHOD

1) Lay the biscuits on a baking paper lined tray/board – flat side up.

2) Melt chocolate either in microwave (in 10 second bursts, stirring in between) or over a Bain Marie.

3) One by one, using a pastry brush, spread a thin layer of melted chocolate on the back of each biscuit. Generously top the chocolate with sprinkles.

4) Place in fridge to set properly.

Arrange in a basket as a gift for school friends, teachers, co-workers or family!

HAPPY EASTER!

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Posted in: KIDS PARTIES / NOVELTY, POPULAR, QUICK + EASY 2 Comments

Phoodie’s Haloumi, Quinoa and Sweet Roasted Almond Salad with Balsamic and Honey Dressing 0

March 18, 2015

ARETY

CARET

This salad doesn’t need a mega introduction.

I’ve pretty much just got one thing to say about it.

It’s the yummiest dish involving Haloumi you’ll ever eat.

In my opinion.

So there’s that.

Hope you agree :)

ENJOY!

INGREDIENTS

420 grams Haloumi

80 grams Rocket

120 grams Spinach

1 cup uncooked Quinoa

1/2 bunch Mint

2 Mandarins

1 and 1/2 cups Honey Roasted Almonds – store bought (I get mine from the supermarket)

For the dressing:

3 tablespoons Honey

3 tablespoons Balsamic Vinegar

1/3 cup Extra Virgin Olive Oil

Salt and Pepper to taste

METHOD

1) Cook the quinoa as per the instructions on the packet. I use tri-colour Quinoa but any will do!

2) Once cooked, spread it across a large platter to cool it ASAP.

3) In a bowl, place the rocket, spinach, mint, mandarin segments. Set aside.

4) Slice Haloumi into 1.5cm wide pieces, pat dry with paper towel and pan fry on both sides until dark golden. No need to use any oil if using a non stick pan, if you need to use oil, only use a light spray to ensure cheese doesn’t stick to pan. Once each piece is done, set aside on paper towel.

5) To make dressing, combine honey, balsamic and oil in a bowl whisking with a fork (or shake in a jar).

6) Toss cooled Quinoa through salad leaf / mandarin mix. Add dressing, spoon by spoon to coat quinoa and salad mix.

7) Add nuts just prior to serving and gently toss through.

8) Top salad with haloumi slices and a few more nuts.

EATTTTTT!!

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Posted in: SALADS 0 Comments

Banana Bread with Coconut and Maple Buttercream 0

March 5, 2015

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The other day I opened my fridge and 34343438439020920120310 bananas looked back at me.

All were overripe.

All were sad.

All were looking for a makeover.

I empathised.

*I* want a makeover…..

“WHAT TO DO WITH YOU?” I thought…

… OR, I may have actually even asked the bananas that question out loud..

But you all know me by now so you probably guessed that.

I took to Facebook and a tonne of you gave me suggestions, ideas, recipes, inspiration….

I ended up going with Banana Bread. But not just any banana bread! The EASIEST banana bread in the land (thanks to the Master, Donna Hay, whose recipe I used as a guide!) I added in coconut, because, COCONUT. I also added MAPLE BUTTERCREAM, because, M A P L E   B U T T E R C R E A M!!!!!!!!!

I hope you enjoy it!

Banana Bread with Coconut and Maple Buttercream

(This recipe is based on an awesome Donna Hay Banana Bread recipe. I have added Coconut and also the Maple Buttercream.)

INGREDIENTS

4 ripe bananas (1.5 cups mashed)

1/2 cup light-flavoured extra virgin olive oil

3 eggs

1 and 1/2 cups brown sugar

1 teaspoon vanilla extract

1 and 1/2 cups self-raising flour

1 teaspoon ground cinnamon

1 heaped tablespoon shredded coconut

METHOD

1) Preheat oven to 180 deg cel.

2) Mash the bananas in a bowl. Add the oil, eggs, sugar and vanilla and mix to combine.

3) Add the self raising flour and cinnamon and mix to combine. Sprinkle coconut over the top and mix to combine,

4) Pour into a 21 x 10cm baking paper lined loaf tin.

5) Bake for approx 1hr and 10 mins or until inserted skewer comes out clean.

6) Allow to cool for 5 mins in pan before turning out. Turn out and leave to COOL COMPLETELY before icing with buttercream, or buttercream will split!

MAPLE BUTTERCREAM

Ingredients

200g butter – room temp

3 and 1/2 cups icing sugar (sifted)

1/3 cup maple syrup

Method

1) In an electric mixer, whip the room temperature butter on med/high until light in colour – about 1 min or so.

2) With the mixer still going, add the sifted sugar, bit by bit in a steady flow. Be sure to scrape down the sides and base as you go.

3) Once the buttercream has come together and is very light and fluffy, add in the maple syrup very slowly, with mixer on medium. Once all the syrup has been added, put mixer back to high and mix until well incorporated.

4) Spread generously over cooled banana bread loaf.

(Leftover buttercream keeps in the fridge for up to a week)

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Posted in: BAKED GOODS, POPULAR, QUICK + EASY 0 Comments

PHOODIE’S Cranberry + White Chocolate Meringue Layer Cake with Sticky Cranberry Syrup 0

February 24, 2015

 ALERPT

BERTYTY

CARETY

DERTY

 This Recipe post is Sponsored by Ocean Spray 

I think one of the best parts of being a kid is believing that MAGIC truly exists.

Trusting in magic meant that ANYTHING and EVERYTHING was possible!

As a kid, I found the kitchen to be the best place to hang out if I wanted to see some magic going down. I used to spend lots of time there with my grandmothers cooking up a storm, and miracle after miracle would take place. A really good example of this, one that can be seen when cooking this recipe, is how gloopy, clear, sticky egg whites could turn into pillowy, fluffy, bright white, voluminous meringue, simply by beating!

Dried cranberries are quite the little wonder too. Their versatile flavour means you can get really creative with how you use them. They blend with a variety of flavours and dishes – pair them with a savory dish (lamb!? Yummmmm) or a dessert (like I did!) for a delicious sweet tang :)

Apart from its magical nature, this recipe is also a showstopper. It’s absolutely STUNNING to look at. The stark contrast of the arctic white meringue and cream with the deep, rich cranberry is exquisite. The Whole Berry Cranberry Sauce means that the sticky syrup is a breeze to make as most of the work has already been done for you. You eat with your eyes, and let’s just say, my eyes get pretty hungry every time I look at this baby!

Want to get creative and make your own cranberry masterpiece? Head to the Ocean Spray Facebook page by clicking HERE and you could win a $1000 grocery voucher to buy all you need (and more) to bring your creation to life! Tell them the most creative dish you would make using cranberry products on the competition post here and the prize could be yours.

Hopefully you get some inspiration from this recipe – GOOD LUCK AND ENJOY! 

INGREDIENTS

For the Meringue Discs (4 discs of 23cm diameter plus one mini meringue, that gets smashed for decoration)

  • 12 Egg Whites
  • 3 cups Caster Sugar
  • 2 teaspoons White Vinegar (or one cap)
  • 1/2 cup Ocean Spray Craisins (Dried Cranberries)
  • 180g White Chocolate – roughly chopped

Cream + Dried Cranberry Filling and Topping

  • 2 x 600ml cartons Cream – for whipping
  • 1/2 cup Ocean Spray Craisins (Dried Cranberries)

White Chocolate Chunks and Sticky Cranberry Syrup

  • 90g White Chocolate – roughly chopped
  • 275g jar of Ocean Spray Whole Berry Cranberry Sauce
  • 4 heaped tablespoons caster sugar
  • 1/3 cup water

 METHOD

For the Meringue Discs and mini meringue

1)     Preheat the oven to 170 degrees Celsius (fan-forced)

2)     Place the 12 egg whites into an electric mixer bowl on high speed. It is important that once the mixer has been turned on that it is not turned off until the meringue mixture has been made.

3)     Once the egg whites have whipped to form soft peaks you can start slowly adding the sugar. The mixture will gradually become glossy and stiff peaks will form, but you must not turn the machine off at any point!

4)     When you have reached stiff peaks, add in the vinegar and mix for another minute or so. You can now turn the machine off and gently fold through the white chocolate chunks.

5)     Scoop one cup of mixture out and set aside, then divide the remaining meringue evenly into four, placing each quarter on a baking paper lined tray. Sculpt each quarter into (approx.) a 23cm circle (I trace the base of a 23cm spring form pan onto baking paper to give me a rough guide.) Scatter each disc with Ocean Spray Craisins.

6)     Place each disc (one at a time) into the oven for about 30 mins or until meringue is coloured on top and has a solid stiff base. Remove to cool.

7)     After you have made your 4 discs, place the cup of mixture you scooped out at the start onto baking paper (in any shape) in the oven and cook until golden on top.

Cream + Dried Cranberry Filling

1)     Whip the cream until fluffy. Set aside.

2)     Have your Ocean Spray Craisins on hand, ready to scatter in between the layers.

White Chocolate Chunks and Sticky Cranberry Syrup

1)     Chop the 90g of chocolate into rough chunks and set aside

2)     Place the Ocean Spray Whole Berry Cranberry Sauce, the sugar and the water into a saucepan on low heat. Bring to the boil and allow to simmer for 5 minutes. Remove from heat and set aside to cool.

To Assemble

1)     Gently place a meringue disc in the centre of your serving platter or cake stand. Generously spread ¼ of the cream across the top of the disc and scatter Ocean Spray Craisins (Dried Cranberries) over the cream.

2)     Repeat with all the discs.

3)     After spreading the cream and scattering the Craisins on the top later, carefully drizzle the syrup over the top (and down the sides) of the cake. Top with chunks of the mini meringue and white chocolate pieces.

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Posted in: BAKED GOODS, DESSERTS 0 Comments

HAPPY 150TH BIRTHDAY ARNOTT’S BISCUITS! 4

February 20, 2015

AAADERT

ARETY

BERTYU

CAREU

DERT

Long time readers know that I am a MEGA Arnott’s biscuits fan.

So you can  IMAGINE how excited I was to be invited to create a celebration cake to honour them in their 150th year!

To me it was a no-brainer that the cake would be made from biscuits, after all. that’s what we were celebrating! I’ve made two other bikkie cakes in the past (a Tim Tam one and Mint Slice one) and whilst both were MEGA (the Tim Tam “cake” used 2000 biscuits and 4 kilos of Chocolate and the Mint Slice “cake” used 3000 biscuits and 6 kilos of Chocolate) I was determined for this one to be BIGGER AND BETTER!

… and it was!

A whopping 4000 biscuits and 15 kilos of White Tim Tam chocolate was used to create this baby! I decorated it with white flowers and red ribbon and to top it all off, the DIVINE Bianca, cake maker to the stars, from The Cake Parade created the SPECTACULAR fondant logo plaques that were placed front and centre of this whacky creation!

It was a huge hit…. and to top it all off, it was featured on the news (on Channels 7, 10 AND 9) which gave me (and my 90 year old grandmother!) a huge thrill!

HAPPY BIRTHDAY ARNOTT’S BIKKIES! Here’s to another 150 years of yumminess! Can’t wait to see what you come up with next!

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Posted in: KIDS PARTIES / NOVELTY, REVIEWS 4 Comments

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