Gingerbread House Cake

This magical gingerbread house cake is the perfect addition to any Christmas table. Its also an easy way to make a gingerbread house without having to wait for the roof to dry!

The ingredient of Gingerbread House Cake

• 2 x 540g pkts betty crocker vanilla cake mix reserve frosting sachets
• 3 teaspoons ground cinnamon
• desiccated coconut to decorate
• icing sugar to dust
• 100g 1 2 cup firmly packed brown sugar
• 50g butter
• 125ml 1 2 cup golden syrup
• 340g 2 1 4 cups plain flour sifted
• 75g 1 2 cup self raising flour sifted
• 1 1 2 tablespoons ground ginger
• 1 1 2 teaspoons mixed spice
• 1 2 teaspoon bicarbonate of soda
• 1 egg lightly whisked
• 330g pkt queen royal icing
• white pearl beads to decorate
• silver cachous to decorate
• sugar stars to decorate
• candy cane pieces to decorate
• 200g unsalted butter at room temperature
• 345g 2 1 4 cups icing sugar mixture
• 1 2 tablespoons milk

The Instruction of gingerbread house cake

• preheat oven to 170c 150c fan forced line two 22cm base measurement cake pans with baking paper make cakes following packet directions dividing cinnamon between dry ingredients bake for 50 minutes transfer to a wire rack to cool
• to make the gingerbread place the sugar butter and golden syrup in a small saucepan over low heat cook stirring constantly until the butter melts and the sugar dissolves set aside for 10 minutes to cool slightly
• combine flours ginger mixed spice and bicarb in a large bowl add butter mixture and egg stir until combined turn dough onto a floured surface knead until smooth divide into 2 portions shape into discs cover place in the fridge for 1 hour
• meanwhile to make the vanilla frosting use electric beaters to beat the butter and sugar in a bowl until pale and creamy add the milk and the reserved frosting sachets and beat until well combined set aside
• trim tops of cakes so theyu2019re 4cm high place 1 cake trimmed side down on a flat plate spread 1 2 cup frosting over the top top with remaining cake cover top and side with half the remaining frosting place the cake in the fridge
• to make the gingerbread house template cut card to 15 x 10cm in size draw a rectangle 10cm wide x 8cm high along top of rectangle draw a triangle for the rooftop making it 5cm high from base of triangle cut into house shape
• line 2 baking trays with baking paper place a piece of lightly floured baking paper on benchtop place 1 dough portion in centre place baking paper on top roll dough out until 4 5mm thick cut out 7 houses using template transfer to a prepared tray
• use 3cm shaped cutters to cut out different designs on the houses use a small sharp knife to cut out the door shapes place the door pieces and shapes on the prepared tray with the houses place tray in the fridge for 15 minutes to chill
• preheat oven to 180c 160c fan forced roll out remaining dough portion and any scraps use 10cm and 7 5cm tree cutters to cut out trees place on the remaining tray bake all pieces for 12 minutes or until golden cool for 5 minutes transfer to a wire rack
• prepare the royal icing following the packet directions place in a piping bag with a 3mm nozzle decorate the front of the houses and trees with icing white beads stars cachous and candy cane pieces set aside for 15 minutes to set
• spread cake with remaining frosting smoothing the side but making the top rough to resemble snow pipe some royal icing near the base of the cake to help hold houses in place stick them along the outside of the cake joining edges together
• pipe the tops on the houses to represent snow on the rooftops sprinkle the top of the cake with coconut push the trees into the top of the cake dust the cake houses and trees with icing sugar to give it a snowy look

Nutritions of Gingerbread House Cake

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Creamy Vanilla Porridge With Brown Sugar Apples

This creamy porridge is the perfect breakfast treat.

The ingredient of Creamy Vanilla Porridge With Brown Sugar Apples

• 2 cups 180g rolled oats
• 3 cups 750ml milk
• 300ml pure thin cream
• 1 vanilla bean split seeds scraped
• brown sugar apples
• 2 red apples cored cut into 1cm thick wedges
• 2 tablespoons brown sugar
• 2 tablespoons honey

The Instruction of creamy vanilla porridge with brown sugar apples

• place oats milk cream and vanilla pod and seeds in a saucepan over medium low heat for 10 15 minutes stirring frequently until oats are tender and the mixture is thick and creamy you can add a little more milk if becoming too thick
• for the brown sugar apples place the apple sugar and honey in a saucepan over medium heat and cook stirring occasionally for 10 minutes or until apple is tender golden and sticky
• divide the porridge among four bowls including one for goldilocks top with apple drizzle with honey syrup and serve

Nutritions of Creamy Vanilla Porridge With Brown Sugar Apples

calories: 677 804 calories
calories: 38 grams fat
calories: 23 grams saturated fat
calories: 67 grams carbohydrates
calories: 40 grams sugar
calories: n a
calories: 14 grams protein
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calories: 104 77 milligrams sodium
calories: https schema org
calories: nutritioninformation

Ham And Tomato Cheese Scrolls

These delightful scrolls are the perfect size for school lunch-boxes.

The ingredient of Ham And Tomato Cheese Scrolls

• 2 cups self raising flour
• 30g butter chilled chopped
• 3 4 cup milk
• 1 2 cup tomato pasta sauce
• 1 cup grated devondale tasty cheese block 500g
• 100g shaved ham chopped

The Instruction of ham and tomato cheese scrolls

• preheat oven to 200u00b0c line a large baking tray with baking paper sift flour into a large bowl add butter using your fingertips rub butter into flour until combined make a well in the centre
• pour milk into well using a flat bladed knife stir until mixture is almost combined using your hands bring dough together into a ball turn onto a lightly floured surface gently knead dough until almost smooth using a rolling pin roll dough out to a 24cm x 36cm rectangle
• spread pasta sauce over dough leaving a 3cm border along both long edges sprinkle cheese and ham over sauce roll up dough firmly like a swiss roll cut into 12 slices arrange scrolls close together on prepared tray ensuring join is turned inwards so scrolls dont unroll while cooking bake for 18 to 20 minutes or until light golden and cooked through serve

Nutritions of Ham And Tomato Cheese Scrolls

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Garlic Bread, Pesto And Cheese Toasties

No one will believe this crunchy, gooey toastie is made with only three ingredients.

The ingredient of Garlic Bread Pesto And Cheese Toasties

• 8 slices garlic bread
• 1 3 cup wattle valley chunky basil with cashew and parmesan dip
• 1 cup grated four cheese blend
• chopped fresh flat leaf parsley leaves to serve

The Instruction of garlic bread pesto and cheese toasties

• preheat oven to 180c 160c fan forced
• heat a frying pan over medium high heat place bread slices buttered side down onto a board spread with dip place cheese on half of the bread slices place in prepared pan buttered side down top with remaining bread slices buttered side up cook for 3 to 4 minutes or until golden
• carefully turn toasties press with a spatula to flatten slightly cook for a further 3 to 4 minutes or until golden transfer to a baking tray bake for 4 to 5 minutes or until cheese is melted serve sprinkled with parsley

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Caramelised Banana Crepes

For the ultimate in dessert decadence, try this luscious combination of bananas, caramel, cream and light-as-air crepes.

The ingredient of Caramelised Banana Crepes

• 1 cup 150g plain flour sifted
• 1 pinch salt
• 2 eggs
• 1 1 4 cups 310ml milk
• 15g butter melted
• 50g unsalted butter
• 1 3 cup 70g brown sugar
• 8 small bananas peeled and thickly sliced diagonally
• 1 2 cup 125ml thickened cream
• double cream to serve

The Instruction of caramelised banana crepes

• place 1 cup 150g plain flour sifted and a pinch of salt in a large mixing bowl make a well in the centre use a balloon whisk to mix together 2 eggs 1 1 4 cups 310ml milk and 15g butter melted
• pour the milk mixture into flour and whisk gradually incorporating the flour until smooth and well combined cover and refrigerate for 30 minutes
• heat an 18 20cm crepe pan or small frying pan over a medium heat lightly grease with butter pour 1 4 cup 60ml crepe batter into the pan and swirl to coat the base cook for 2 minutes or until golden and lacy turn over and cook for a further 30 seconds transfer to a plate and repeat with the remaining batter
• melt 50g unsalted butter and 1 3 cup 70g brown sugar in a frying pan over a medium heat add 8 small bananas peeled and thickly sliced diagonally cook turning once for 5 minutes or until golden and caramelised transfer to a plate
• add 1 2 cup 125ml thickened cream to the frying pan and stir until well combined bring to the boil and boil for 2 minutes or until thickened slightly
• fill the crepes with the bananas and roll up drizzle with the caramel sauce and serve with double cream

Nutritions of Caramelised Banana Crepes

calories: 439 76 calories
calories: 23 grams fat
calories: 15 grams saturated fat
calories: 52 grams carbohydrates
calories: 44 grams sugar
calories: n a
calories: 4 grams protein
calories: 76 milligrams cholesterol
calories: 26 3 milligrams sodium
calories: https schema org
calories: nutritioninformation

Creamy Kale And Pork Meatball Pasta

With a creamy sauce and chunky pork meatballs, this is one pasta dish that is sure to satisfy.

The ingredient of Creamy Kale And Pork Meatball Pasta

• 500g pork mince
• 1 cup fresh breadcrumbs
• 1 egg lightly beaten
• 1 tablespoon finely chopped fresh sage leaves
• 2 tablespoons finely grated parmesan plus extra to serve
• 3 garlic cloves crushed
• 375g dried orecchiette pasta
• 2 tablespoons extra virgin olive oil
• 2 eschalots thinly sliced
• 2 middle bacon rashers trimmed chopped
• 100g button mushrooms sliced
• 1 4 teaspoon ground cinnamon
• 1 2 cup bulla cooking cream
• 1 cup massel salt reduced chicken style liquid stock
• 60g kale leaf and spinach mix

The Instruction of creamy kale and pork meatball pasta

• combine mince breadcrumbs egg sage parmesan and 1 3 of the garlic in a bowl season with salt and pepper roll level tablespoons of mixture into balls place on a plate refrigerate for 15 minutes
• meanwhile cook pasta following packet directions drain heat oil in a large deep frying pan over medium high heat cook meatballs in 2 batches turning occasionally for 5 minutes or until browned transfer to a plate
• add eschalot and bacon to pan cook for 5 minutes or until onion has softened add mushroom and remaining garlic cook for 4 minutes add ground cinnamon cook for 1 minute or until fragrant add cream and stock bring to a simmer reduce heat to medium low add meatballs simmer for 10 minutes or until meatballs are cooked through add kale mix and pasta to pan toss for 2 minutes or until kale starts to wilt

Nutritions of Creamy Kale And Pork Meatball Pasta

calories: 840 802 calories
calories: 33 4 grams fat
calories: 12 2 grams saturated fat
calories: 81 9 grams carbohydrates
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calories: 50 2 grams protein
calories: 153 milligrams cholesterol
calories: 864 milligrams sodium
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calories: nutritioninformation

Strawberry Sprinkle Freakshake

This over-the-top milkshake features mini ice-creams, jam rollettes and creamy strawberry milk. Start this recipe a day in advance.

The ingredient of Strawberry Sprinkle Freakshake

• 1 litre vanilla ice cream
• 2 x 50g marvellous creations jelly popping candy beanies bar chopped
• 1 2 cup strawberry syrup
• 100g white chocolate chopped
• 1 2 cup sprinkles
• 2 jam rollettes halved
• 2 mini waffle cones
• 1 1 2 cups milk
• 2 3 cup thickened cream whipped
• mini marshmallows heart sprinkles and
• 2 maraschino cherries to serve

The Instruction of strawberry sprinkle freakshake

• place ice cream in a large bowl reserving tub set aside for 10 minutes to soften ice cream should not melt add chopped chocolate bar and 1 tablespoon syrup to the ice cream fold until just combined and marbled return to tub cover surface with plastic wrap then lid freeze for 6 hours or until firm
• place 2 x 2 cup capacity glasses in the freezer to chill
• place 1 2 the white chocolate in a microwave safe bowl microwave on high 100 stirring with a metal spoon halfway through for 1 minute or until smooth place 1 3 cup sprinkles in a shallow dish spread outside of rollette halves with melted chocolate then dip in sprinkles to coat spread the rim of waffle cones with melted chocolate then dip in sprinkles to coat stand for 10 minutes to set
• place remaining white chocolate in a microwave safe bowl microwave on high 100 stirring with a metal spoon halfway through for 1 minute or until smooth stand for 4 minutes spread the rim and 2cm down the outside of glasses with melted chocolate dip in sprinkles to coat freeze for 5 minutes
• place milk 1 2 the ice cream and 2 tablespoons of remaining syrup in a blender blend until smooth pour 1 tablespoon of remaining syrup into each glass reserve 2 scoops of ice cream fill glasses with scoops of remaining ice cream divide milk mixture among glasses
• spoon cream into a piping bag fitted with a 1cm star nozzle pipe cream into the top of each glass thread 2 rollette halves on each straw arrange straws and waffle cones in glasses place reserved ice cream scoops in cones sprinkle freakshakes with mini marshmallows heart sprinkles remaining syrup and cherries serve

Nutritions of Strawberry Sprinkle Freakshake

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Colins Doughnuts With Lemon Curd

Theres something especially irresistible about fresh doughnuts still hot from the fryer!

The ingredient of Colins Doughnuts With Lemon Curd

• 10g about 1 1 2 pkts dried yeast
• 125ml 1 2 cup milk warmed
• 275g plain flour
• 5g table salt
• 35g caster sugar
• 1 2 lemon rind finely grated
• 1 4 vanilla bean seeds scraped
• 1 egg
• 2 egg yolks
• 35g butter at room temperature chopped
• 1 2 teaspoon ground cinnamon
• 100g caster sugar extra
• vegetable oil to deep fry
• 2 lemons scrubbed
• 75g butter chopped
• 60g sugar
• pinch of salt

The Instruction of colins doughnuts with lemon curd

• for the doughnuts combine the yeast and milk in a small bowl set aside for 5 minutes or until frothy
• place flour salt sugar rind and vanilla in the bowl of a stand mixer fitted with a dough hook mix until just combined whisk the egg and yolks in a bowl with the motor running on low add the yeast mixture to the flour mixture and mix until just combined add the egg mixture and mix until combined add the butter beating for 5 10 minutes or until a smooth sticky dough forms transfer to a greased bowl cover set aside in a warm draughtfree place for 45 60 minutes or until doubled in size
• line a baking tray with baking paper use your fist to knock back dough divide dough into 40g portions roll each portion into a smooth ball place on prepared tray leaving room for spreading cover with lightly greased plastic wrap and set aside to prove for 1 hour or until doubled in size
• meanwhile for the lemon curd place the lemons in a large saucepan cover with water bring to the boil over high heat reduce heat to low simmer for 45 60 minutes or until very soft use a slotted spoon to transfer lemons to a bowl set aside to cool slightly reserve 50ml cooking liquid halve lemons discard seeds blend lemon and reserved liquid in a blender until smooth add the butter blend until combined transfer to a bowl stir in the sugar and salt place the curd in a piping bag fitted with a 1cm plain nozzle
• combine cinnamon and extra sugar on a tray pour enough oil into a large saucepan to come halfway up the side heat over medium low heat to 160c on a cooku2019s thermometer deep fry doughnuts in batches turning for 3 4 minutes or until puffed and golden transfer to sugar mixture and turn to coat
• make a small incision in each doughnut and pipe the lemon curd into the doughnut serve warm

Nutritions of Colins Doughnuts With Lemon Curd

calories: 266 485 calories
calories: 14 grams fat
calories: 5 grams saturated fat
calories: 31 grams carbohydrates
calories: n a
calories: n a
calories: 4 grams protein
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calories: https schema org
calories: nutritioninformation

Caramel Walnut Slice

Try this classic walnut slice, just like Grandma used to make.

The ingredient of Caramel Walnut Slice

• 125g softened unsalted butter
• 2 tbs pure icing sugar sifted
• 1 cup 150g self raising flour sifted plus 2 tbs extra
• 2 eggs
• 1 1 4 firmly packed cup 310g brown sugar
• 2 cups 200g walnuts toasted
• 1 cup 90g desiccated coconut
• 2 tbs honey
• nestlu00c9 bakers choice cocoa to dust

The Instruction of caramel walnut slice

• preheat oven to 180c line the base and sides of a 20cm square pan with baking paper leaving plenty overhanging the sides
• whiz butter icing sugar and 1 cup 150g flour in a food processor until a soft dough forms press dough into the base of the pan then bake for 15 20 minutes until light golden
• meanwhile beat eggs and brown sugar for 3 minutes or until thick and pale roughly chop half the walnuts and add to egg mixture with coconut 1 4 tsp salt and remaining 2 tbs flour stir to combine spread mixture over pastry then return to oven and bake for 35 40 minutes until light golden and top is set
• meanwhile melt honey in a small frypan over medium heat bring to a simmer then add remaining 1 cup 100g walnuts cook stirring for 2 minutes or until caramelised transfer to a baking paper lined baking tray to set then break into shards
• serve slice topped with caramelised walnut and cocoa

Nutritions of Caramel Walnut Slice

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Corn Cheese And Chive Mini Muffins

Try these savoury morsels with soup.

The ingredient of Corn Cheese And Chive Mini Muffins

• 1 2 cup canned corn kernels drained
• 3 4 cup tasty cheese grated
• 1 1 2 tablespoons chives chopped
• 1 3 cup olive oil
• 2 eggs
• 3 4 cup milk
• 2 cups plain flour sifted
• 3 teaspoons baking powder

The Instruction of corn cheese and chive mini muffins

• pre heat oven to 180u00b0c in a large bowl combine 1 2 cup drained canned corn kernels 3 4 cup grated tasty cheese 1 1 2 tablespoons chopped chives 1 3 cup olive oil 2 eggs and 3 4 cup milk add 2 cups sifted plain flour and 3 teaspoons baking powder folding in gently until just combined
• spoon mixture into two lightly greased 12 hole mini muffin pans bake for 20 minutes or until golden serve warm or cold

Nutritions of Corn Cheese And Chive Mini Muffins

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