Orange & Almond Brownie Recipe

Orange and Almond Brownie

Orange & Almond Brownie Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
So easy, it almost feels like cheating! Actually, I'm pretty sure it is cheating. Use Aldi's Moser Roth Orange & Almond Chocolate and you can't go wrong. Or some other good quality dark chocolate... but you get a lot of bang for your buck with the Aldi stuff!
  • 125g unsalted butter, chopped
  • 125g orange and almond dark chocolate, chopped
  • 3 eggs, lightly whisked
  • 335g (1½ cups) white sugar
  • 115g (3/4 cup) plain flour
  • 30g (1/4 cup) Dutch cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon sliced almonds
  1. Place butter and chocolate in a small pot, slowly stir and melt over a low heat.
  2. Set aside to cool whilst you prepare the rest of the ingredients.
  3. Quickly whisk eggs, sugar and vanilla extract together.
  4. Add the egg and sugar mixture to the cooled melted butter and chocolate.
  5. Continue to mix whilst adding the flour and cocoa till just combined.
  6. Don't over mix once the flour is in.
  7. Pour into a prepared 20cm brownie tin, buttered and lined with silicon paper.
  8. Sprinkle with sliced almonds to garnish.
  9. Bake at 180C for 30 minutes. Centre should be cooked but moist, edges should be crisp. Nuts should be lightly browned. If they start to burn cover the brownie with foil to continue cooking.
  10. Cool completely in the tin.
  11. Lift out silicon paper to slice into 16 pieces.
  12. Best made the day before you need them :-)

Orange and Almond Brownie

They called it “Diet Pie”…

Diet Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
So named at quilt class, cause there are no calories whilst stitching, right?
  • 3 medium granny smith apples, peeled, cored and cubed
  • 2 tablespoons water
  • ½ lemon, juiced
  • 2 tablespoons sugar
  • 2 tablespoons currants
  • 1 teaspoon cinnamon, ground
  • ¼ teaspoon cloves, ground
  • 2 tablespoons walnuts, chopped
  • 1 teaspoon plain flour
  • 2 sheets puff pastry
  • egg and milk wash
  1. Simmer apple, water, lemon juice, sugar and currants for 5 minutes till apples are tender but still hold their shape. Watch they don't burn! Add a tablespoon of water if that looks likely!
  2. Remove from heat and stir in cinnamon, cloves, walnuts and flour.
  3. Cool completely.
  4. Cut pre-rolled pastry into two large circles. Use the biggest plate or bowl you can and a sharp knife.
  5. Place one circle on a sheet of baking paper on a flat baking tray.
  6. Top with apple filling, keeping 1" clear around the edge and press it level.
  7. Place the other circle on top and press the edges together till sealed.
  8. Using a small bowl, trace a faint circle in the centre.
  9. Then with a sharp knife cut out from the circle forming 16 slices.
  10. At this point you may need to chill the pastry again if it's a bit floppy before proceeding, place baking paper with tart/ pie on a plate into the fridge or freezer to firm up the pastry a bit. When cooled slide paper back onto baking tray
  11. Next, turn each slice on its side to expose the filling.
  12. Brush lightly with beaten egg and milk.
  13. Bake at 200C for 30 minutes till golden and puffed, if browning too quickly you may need to turn down your oven a bit.
  14. Allow to cool on a rack before serving.
They called it Diet Pie...

They called it Diet Pie…

Diet Pie

Alfajores de Maicena





Alfajores de Maicena
Recipe type: sweet treat
Cuisine: Argentina
Prep time: 
Cook time: 
Total time: 
Serves: 24
A light and crumbly shortbread, filled with caramel and rolled in coconut. Perfect with coffee!
  • 85 grams butter, at room temperature
  • ½ cup caster sugar
  • 1 teaspoon lemon rind
  • ½ teaspoon vanilla essence
  • 1 egg
  • 1 egg yolk
  • 1 cup plain flour
  • 1 ¼ cup cornflour
  • 1 tablespoon baking powder
  • extra cornflour for rolling pastry
  • 1 cup desiccated coconut
  • 1 cup Dulce de Leche (a tin of sweetened condensed milk, covered with water and boiled for 3 ½ hours)
  1. Cream the butter, sugar, lemon rind and vanilla essence with an electric mixer until smooth (1 to 2 minutes)
  2. Beat in whole egg till combined
  3. Mix through ¼ cup plain flour and then the egg yolk
  4. Scrape down the sides of the bowl and stir mixture to combine
  5. Sift the rest of the flour, cornflour and baking powder into the mixing bowl
  6. Stir with a wooden spoon till a dough forms (do not over mix)
  7. Scrape the dough out, form intoa disc and cover with cling wrap, chill for at least 2 hours in the fridge
  8. Grease two baking trays and heat oven to 180C
  9. Dust a little cornflour on the bench and a rolling pin
  10. Roll out the dough to ½ cm thin and press out discs using a 5cm biscuit cutter
  11. Gather scraps of dough, roll out and cut as many discs as possible from the dough
  12. Lay biscuits on greased baking trays and place in the oven
  13. Cook for 8-10 minutes till the bottoms are cooked but the tops are still creamy white
  14. Allow to cool on the baking tray for 5 minutes and then cool completely on a wire rack
  16. Top one biscuit with a small teaspoon of dulce de leche and top with another biscuit
  17. Squeeze together till a little caramel oozes from the sides, smooth along the outside of the biscuit
  18. Place desiccated coconut in a bowl and roll around the edges of the alfajores to cover with coconut
  19. Yield: 24 small alfajores

alfajores filling

Apple, Pecan and Bourbon Caramel Cake

Apple, Pecan and Bourbon Caramel Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
It's healthy... it has fruit. and nuts!!
  • 150 grams butter, softened
  • ¾ cup caster sugar
  • 1 teaspoon vanilla essence
  • 3 eggs
  • 2 cups self raising flour
  • 1 pinch of salt
  • ½ cup milk
  • 2 granny smith apples, peeled, cored and sliced
  • 1 cup pecans, chopped
  • 50 grams butter
  • ½ cup brown sugar
  • ⅓ cup Bourbon
  1. Cream butter, caster sugar and vanilla essence with a stand mixer or electric beaters.
  2. Add in 3 eggs, self raising flour, salt and milk. Mix on medium speed for 2 minutes till smooth and light.
  3. Spread cake batter into a greased springform pan/ cake tin with removable bottom.
  4. Arrange sliced apples over the top and sprinkle with chopped pecans.
  5. Bake at 180C/ 350F for 40 minutes till cake is cooked through and golden.
  6. Meanwhile, make caramel by simmering 50 grams butter, ½ cup brown sugar and ⅓ cup Bourbon till thickened. If you don’t have bourbon use scotch with a little maple syrup and vanilla to flavour it. Or leave it out but call it something else! You know the alcohol cooks out so no need to worry about getting tipsy?
  7. Anyway, when cake has cooled for 10 minutes, pour over warm caramel and let it sit till completely cool before serving.
  8. Or serve cake warm, with ice cream and hot caramel. Yum!

Apple Pecan and Bourbon Caramel Cake blog pic

GF Caramel Brownies

gluten free caramel brownies

an easy gluten free recipe for caramel brownies


GF Caramel Brownies
Recipe type: Gluten Free
Cuisine: Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 16
Easy and quick gluten free recipe, perfect for taking to parties and quilt guild meetings!
  • ⅓ cup butter
  • ½ cup cocoa powder
  • ½ teaspoon vanilla
  • 1 cup sugar
  • 6 eggs
  • ½ cup coconut flour
  • 1 cup caramel buttons (or lindt chocolate with caramel chips!)
  1. Melt butter and cocoa in a saucepan, stir
  2. Whisk eggs, sugar and vanilla in a bowl
  3. add in the coconut flour and mix till there are no lumps.
  4. mix into the cooled chocolate mix
  5. stir through caramel.
  6. bake 160C 30-35 mins