Halloween Cookie Ideas - 4 cookie recipe

As the year draws to an end - yes, its term 3 and it’s almost done!

We get prepared for some spooky fun with the neighbours and all the children! We love to come up with some fun ways to incorporate our brownie baking mix into these spooky treats!

This year, I have added one of my favorites, now, I know I am always saying this, but this realy is a cute spooky way to add cookies to halloween!

It is so easy you can get the kids to make them, just be careful with the oven!

This recipe makes 4 chocolate chip cookies! It’s especialy handy if you don’t have heaps of ingredients or if you don’t have enough time to make an entire cookie baking mix!

You can use our Funfetti Cookie Baking Mix and make an entire batch, or use the 4 cookie recipe ( small batch) I am going to give you you here!

INGREDIENTS

3 tablespoons butter

4 tablespoons brown sugar

1 tablespoon granulated sugar

1 egg yolk

1/8 teaspoon baking soda

6 tablespoons flour

tiny pinch of salt

2 white marshmallows

Edible googly eyes

Spooky Halloween Cookies

The cutest way to have halloween cookies!

Preheat your oven to 170C

Melt your butter and add the sugars and mix well. Now add the rest of the ingredients and mix.

Roll into 4 balls and place onto your cookie sheet. They do spread a bit. Bake for 8 minutes.

Cut your 2 marshmallows in half and once your 8 minutes in the oven is done, place a half of a marshmallow onto each cookie, squish it in slighty and pop back into the oven for 1 minute.

Add some googly eyes to the marshmallows before they cool! Do let them cool before you eat, the marshmallow is hot!

Cookie Cake from a baking mix

As if it couldn’t get any better!

A cookie cake is the perfect balance between making a cake and making cookies but needing a cake and not having enough time for it!!

I always feel the pressure to have the perfect cake, and maybe because I used to be a cake decorator and home baker! Now, I just want everyone to enjoy it, to look decent and share in the memories and moments around said cake!

This quicker and easier version is just perfect!!

It stores the same way a normal cookie would, a few days in a airtight container. However, as usual we are a bunch of eaters in our house and we finished it in record time!

I also made two - so two tier if you must, but I decorated one and Ayden did the other! I think making them ontop of each other would be pretty nice!!

This was a real easy cookie cake to make as I used the Funfetti Sugar Cookie Mix and followed the intructions on the back !

METHOD & EQUIPMENT

1x Funfetti Sprinkle Cookie Mix

1 x Egg

115g Butter

Two Lined round baking tins - 6 inch

Icing Sugar - or of choice!

Decorations!!!

Mix up the Funfetti Sugar Cookie Mix as per instructions. Then, divide the dough ball in half and press one half into the lined baking tin and the other into the other lined baking tin!

It was realy easy and little Maddy did one tin all by herself !!

I baked them both at the same time for 12 minutes! I feel it would of been fine around 11 minutes too! Just keep your eye on them around this time!

Loosen the sides from the tin, then let them cool completely before taking them out of the pan so you dont break the soft warm cookie!

Now decorate as you please!

Keto Carrot Cake - baking mix

The last few days I have been having a craving for Carrot Cake but not any old Carrot Cake, the specific kind that is slightly healthier and a little bit better for the kids!

I decided to use the trusty Original Bread Mix and turn it into a Carrot Cake - you can make it Keto Carrot Cake pretty easy or leave it as is, both ways are delicious and perfect when the craving strikes!

STORAGE

I made little loaves, ie little Carrot Cakes baked into a mini loaf tin and they were kept on the bench in a container for days. I wont recommend keeping them any longer than that, unless you pop them into the fridge, that should give you a day or two extra!

EQUIPMENT

Nothing fancy other than, some sort of baking tin, a grater and something to mix with!

FREEZER

I am not sure, ours did not make it past day 5, we ate it all, but I do know the Original Baking Mix, once baked can be frozen and I presume the Mini Carrot Cakes will be perfect when frozen and defrosted again! But do let me know if you do freeze them!

INGREDIENTS NEEDED

1 x Original Baking Mix

150g grated carrots

1 teaspoon cinnamon powder

1 teaspoon baking poweder

4 large eggs

1/4 cup sugar - sweetner of choice

150g melted butter

1 tablespoon oil

Melt the butter and stir in the sugar/sweetner. Add all the other ingredients an give it a good mix.

Fill your mini loaf tin 3/4 of the way full and bake on 180 for 15 mins - or until the skewer comes out clean

CREAM CHEESE ICING - SMALL BATCH

4 tablespoons soft butter

4 tablespoons room temp cream cheese

1/4 icing sugar / sweetner of choice

Mix it all together and pipe/spread onto your individual mini carrot cakes once cooled

WHISK AWAY YOUR WORRIES - MY TREAT

For Flour & Dough’s founder, baking isn't just about creating delicious treats—it's a journey of resilience, discovery, and the sweet triumphs of overcoming life's toughest challenges. Mare Van Der Berg’s evolving story is truly as inspiring as the bread and brownies she bakes. Brain Tumour And Baking When Mare Van Der Berg was diagnosed with a rare brain tumour in March 2022, she never imagined the impact it would have on her mental health. From struggling with balancing, hearing and 04 even loss of taste (a devastating blow to a baker) to grappling with the emotional toll of surgeries and treatments, Mare's journey is heartbreaking.

For Flour & Dough’s founder, baking isn't just about creating delicious treats—it's a journey of resilience, discovery, and the sweet triumphs of overcoming life's toughest challenges. Mare Van Der Berg’s evolving story is truly as inspiring as the bread and brownies she bakes. Brain Tumour And Baking When Mare Van Der Berg was diagnosed with a rare brain tumour in March 2022, she never imagined the impact it would have on her mental health. From struggling with balancing, hearing and 04 even loss of taste (a devastating blow to a baker) to grappling with the emotional toll of surgeries and treatments, Mare's journey is heartbreaking.

that hurts and kicks my butt daily and I am sorry for every person that has to deal with any sort of mental health issues, I wish I could take it all away,” she said. For Mare, the road to healing began with normalising self-care. As she navigated her own mental health journey to be there for her young family, she discovered solace in nature and the simple joys of watching hawks soar and calves frolic. Turning Pain Into Pleasure Flour & Dough was Mare's brainchild born during her maternity leave in 2021. Faced with the challenge of balancing motherhood with financial responsibilities, Mare sought a creative outlet that would allow her to pursue her passion for baking while being present for her children. Inspired by the encouragement of loved ones, Flour & Dough emerged. Mare's baking mixes, starting with her beloved Beer Bread, is still today a symbol of resilience and resourcefulness. With each pouch of mix, Mare poured her heart into crafting simple yet decadent treats that has brought joy to countless homes. Among Flour & Dough's delicious lineup, Mare's brownie mix holds a special place in her heart. From its humble beginnings to winning a bronze award in the foodie world, the brownie mix is quick, easy yet packs a flavourful punch. She said, “This is the recipe that I have had, forever. I have changed it multiple times over the years, experimented with it, but I have always gone back to the original as you just can’t beat a good, chewy brownie. “Here’s a little tip: as soon as you’re done baking it, pop it into the fridge overnight, or if you really can’t wait that long, for at least 3 hours—it turns into fudge.” — flouranddough.co.nz

Follow My Treat here and have a look at their wonderful range.

Left over Easter Eggs- I hear you

We used to go BIG with Easter, and when I say this I mean, the Easter bunny would bring alot, grandparents would bring, aunties and uncles would supply more Easter eggs and so did we!

We ended up having to hide so many eggs it would take me a full 40 mins to hide them all, and towards the end I was just throwing chocolate around the grass and up in to the trees, just to get done with it! We toned that down!!!

But, we still find ourselves stuck with leftovers!! WTH!

If you are like me and bow have WAY less but still WAY too much, try this

Grab all those bits of chocolate as a rule for every 100g of “extra chocolate eggs and biscuits) add 100g normal melted chocolate

ie if you have 100g of broken left over chocolate pieces and 100g plain biscuits you will then need 200g chocolate slab

Melt the chocolate slab in a bowl and add the crushed easter eggs and crushed biscuits and mi x well!

Grab a lined baking sheet and spread mixture over it, before it cools down. Pop it into the fridge for at least 30 minutes and then break it into pieces!

Sheet Pan Cake - from a cake mix

Who remembers having a cake made in a beer box?

I had one of these at almost every birthday party, so did my friends and so did their friends….and you get the idea here!

I remember the cake as always being vanilla and frosted with my favorite colour at the time and layered with sprinkles! But for the life of me, I haven’t been able to find a recipe or an actual instruction on how to do this. How big is the cake mix, does it get baked in this beer box? Surely, it will need to be super clean or layered with baking paper? Does the box not burn??

Well, I was kindly sent a recipe a few weeks back and I going to try and figure it out, but I am a bit scared as I don’t particularly need to burn down the oven!

So, I figured until I sort this cake mix out, I will use my vanilla cake mix and bake it in a sheet!

Here is what you will need

• Vanilla Cake Mix from Flour & Dough - this one is nice a big and makes a good size

• or you can buy the complete kit that comes with sprinkles, piping bag, cake mix, nozzle and a FREE GIFT

• eggs

• buttermilk

• butter

• water

• icing sugar

• more butter

• sprinkles

You will need some kitchen equipment

• bowl

• spatula

• mixer

• baking tins - I used square for this cake 20cm x 20 cm

• baking paper - line that tin!

• oven :)

STORAGE

Storing for me has always been a problem, i have young kids, neighbours and friends who all know, i always have something here for them to eat!

But, as with all freshly baked goods…3- 5 days in a airtight container and you can stretch it a day or two in the fridge!

BUT - this cake FREEZES beautifully! You have two choices really

• freeze it before you decorate it

• or freeze it after you decorate it

Either way, let it cool completely, and wrap it in cling wrap and then a layer of tin foil! I like to decorate, then pop it in the fridge for at least an hour and then wrap it, this way you don’t get massive dents and smudges in the soft butter icing!

LETS GET TO IT THEN

Grab all your ingredients

Start by adding the cake mix to your mixing bowl. Give your eggs a good old whip and add all the wet ingredients.

LINE YOUR TIN with baking paper! The last thing you want is this to get stuck!

Add our cake mixture to the baking tin and pop into the oven!

I am going to do a loaf cake next! Any ideas for flavours??

Make up your icing of choice while this is in the oven and once cooled, all you have to do is spread it all over and add sprinkles to the top!

This is my version of the cake in a beer box!

Hope you have a great time baking and sharing your treats!

Why low carb is the best way of eating for permanent weight loss - by Sheryl Takayama

This guest blog is written by Sheryl Takayama, Founder of Why Weight Academy.  Sheryl has maintained a 30kg weight loss for the past 23 years, with a low carb nutrition plan.
Sheryl is a qualified nutritionist and has helped women achieve their weight loss goals for the past 13 years.  Her online programme – Why Weight Academy – includes low carb nutrition plans, mindset resources to help with emotional eating and coaching for individual support.
For more info go to www.whyweightacademy.com

Why low carb is the best way of eating for permanent weight loss

Recently I caught up with a client who I haven’t seen for several months.  When he walked in the door with a big beaming smile, he looked like a completely different man.

Having followed a low carb food plan for the past six months, he’s seen dramatic improvements with his blood sugar levels, energy and weight.  He has lost 13kgs in total and 10kgs of fat.  The best part for me was hearing how much he is enjoying the journey:

“I can’t believe how easy this way of eating is. I love every meal and don’t feel hungry. I’ve struggled with food all my life and this is the easiest thing I’ve ever done, ” he said.

Hearing this gave me so much joy and validates why I’m so passionate about this way of eating.   

I’ve followed a low carb eating plan for the past 23 years and changed my career in my 30’s to re-train as a nutritionist so I could share it with others, which I’ve done for the past 12 years. 

I might well be low carb’s biggest fan.

Thanks to low carb I’ve been able to maintain my original 30kg weight loss for 23 years as well as lose the 40kgs I gained across two pregnancies.  I’ve seen amazing results with clients as well.

Here are five reasons why I believe low carb truly is the best way of eating for weight loss and maintenance:

1. It’s DELICIOUS

Mayonnaise, pesto, bacon, cheese, nuts, bread, wraps,  delicious meats and seafood, veges and dairy foods are just some of the options on a low carb plan.   Need I say more?  

Real food with maximum flavour.  

2. It’s SATIATING:  You won’t feel hungry

When you eat the correct balance of protein and healthy fats with each meal, you feel full and satisfied (think about how long you stay full after a meal of bacon and eggs.)  This is because your blood sugar levels are stable throughout the day and healthy fats provide a long-burning source of energy.

3. It’s EASY

The explosion in popularity of keto and low carb eating has seen lots of new products on the shelves.    Low carb bread, pasta, rice and wrap alternatives are now available from the supermarket.   There’s even a new potato that is lower in carbs. Cauliflower makes a great rice alternative and you can buy it already chopped up.   There are several online stores specializing in low carb products ranging from chips and chocolate to cake mixes and candy.

You can easily get a low carb version of almost anything your heart desires.

4. It’s SUSTAINABLE

Whatever you do to lose weight, you need to continue doing (in a modified way) if you want to keep the weight off.  This is why diets don’t work!  If you don’t enjoy what you are eating, the minute you go back to old habits and eating patterns, you will go back to your old weight.

I know low carb is sustainable for life because I’ve done it for 23 years and many of my clients have stayed on track for several years now too.  

5. It WORKS

This is the most important thing of all!  If low carb didn’t work, I wouldn’t be in business.

In addition to fat loss, my clients have reported better energy levels, less inflammation and much better digestion and gut health.

I am so blessed to be able to share this powerful way of eating and see the way it can transform lives.  As one of my clients said to me:  “This really is the holy grail of eating.”

If you want to give low carb a try, click here to get my sample low carb 5-day food plan, as well as 5 delicious low carb recipes.

Low Carb Donuts - 4g carbs!!

We all make our New Years resolutions, and when I make mine and listen to my friends, they all sound something similar in the lines of health, wealth and happiness. I spose I am now in that era where that’s what is important!

My kids tend to enjoy snacking on chocolate, chips and well, whatever I put into the cupboard that’s quick and easy! So, to be fair I am to blame for these choices they are left to make! However, when I don’t load the cupboard full of these things and limit them to moderation they are completely happy to eat healthy snacks and fun things I make and bake!

We, as in the family LOVE donuts. I mean as in my hubby will gladly drive 20 minutes to the nearest store and grab a 4 pack and come back just keep the “kids” happy! Right?

So after re-looking my resolutions and figuring out how I can make donuts better for us but still taste really darn good and also get back to how we like to do things, get the kids involved in the baking, I set off to make something I haven’t done before!

At 4 grams per donuts - without the icing and decorations on top, you really have to try these!

LOW CARB / KETO DONUTS - from a baking mix - let’s just applaud that because the fact that it worked was amazing!

TIPS AND TRICKS

• double dip the icing sugar on top

• have your toppings ready for when the donuts are cooled - the icing dries quick

• work on a cooling wrack with something underneath - they drip and it becomes messy

STORAGE

We hovered these down pretty quick but I would say 3 days in a airtight container on the bench, or 5 days in the fridge. I did freeze one for a week, until I decided to eat it, and it was completely fine!

I found these really quick and easy to adjust to any food plan that you are on or just keeping to low sugar and living a healthier lifestyle! Since they are made with good for you ingredients and keto sugars, the only “bad thing” I did have was the biscoff biscuit crumbs I added to the tops! Which, truly, is not bad it’s plain delicious!

It’s a delicious one bowl recipe that makes for easy cleaning of equipment and the recipe is Gluten Free and Keto friendly! Donuts are such an easy snacking option, especially when they are healthy and you don’t have to drive 20 minutes to get your fix! You most likely will have everything on hand including a Flour and Dough Baking Mix - right??

INGREDIENTS - 6 Donuts - x2 for 12

1 x Original Flour & Dough Bread Mix

1/4 Cup Sugar / Sweetener of choice

50g Melted Butter

1/4 Cup Double Cream

2 Eggs

ICING

1 Cup Powdered Sweetener of Choice - I did use Icing Sugar

2-3 Tablespoons Water

If making 6 donuts - use half the packet of Flour and Dough Baking Mix. ie 115 g

Preheat your oven to 180C and spray your donut pan.

Whisk your two eggs, and the add all the ingredients into your mixing bowl, including the eggs and mix well.

Fill each donut hole 3/4 full. Bake on the lowest rack for 15 minutes. Do watch them as they tend to burn very quickly, I also like to add a empty baking sheet to one of the higher racks, just to prevent it from getting that direct heat from the top!

One they are done, remove from the oven and let them sit for a good 20 minutes to cool before you remove the from the donut pan.

Let them cool completely before you mix up your icing sugar.

DECORATING YOUR DONUTS

This was the best part for me and the kids!

Use any food coloring to make your icing different colors, I even add a bit of cocoa powder to one batch to turn it more chocolatey!

Add sprinkles, biscoff crumbs, freeze dried raspberries, m&m’s anything you have on hand or plain old cinnamon sugar!

Don’t forget to double dip your keto donuts into the icing as it really does look better and gives that little extra bit of flavour!

Loaded Brownies with raspberry

If you know, you know, I am the self proclaimed best brownie baker ever! Biased - of course!

I love a brownie, plain, eaten fresh from the oven while still reasonably hot, but I also love them even more when they have had time to fudgy up in the fridge! I haven’t quite figured out which one I prefer, as they both seem to hit the spot really well when it comes to the best brownie!

Have you ever had a brownie not loaded, covered in more chocolate, sweets and even raspberries? I mean, have you really ever?

Lately, this is the only way I crave a fudgy chewy brownie, loaded, with extra goodies!

I have made this brownie baking mix to work either way, straight from the oven, left to fudgy up in the fridge and even amazing when turned into a loaded brownie!

Its your turn to let me know what you prefer, and which ones you have tried!

This recipe uses the one and only Flour and Dough brownie baking mix!

It uses some icing sugar for the top and then some dried raspberries put on quickly afterwards so they stick to the icing sugar and then cut up into squares or however you please!

Raspberry Loaded Brownie

These turned out to be the most amazing brownies ever! The sweeet from the chocolate was broken by the bitter of the raspberry and made a very interesting flavour combo!

TIPS AND TRICKS

• Make the brownie baking mix as per the instructions

• let it cool slightly in the pan and then place it into the fridge for at least 3 hours - overnight if you can

• let the brownie cool down - if not placing into the fridge as above - before you add teh icing sugar otherwise it will melt right off!

STORAGE

As you know by now - I dont realy know as we eat these brownies in record time! However, when going on my other baking mixes and the life they have, I would say 3-5 days in a airtight container! In the firdge they will last longer!

WHAT YOU NEED FROM YOUR PANTRY

2 Eggs

150g Melted Butter

!.4 Cup Icing Suger

1 Teaspoon Water

1 Tablespoon Dried Raspberry

Sprinkles!!

The recipe here is simple, use our brownie baking mix, mix it all together and bake as per the instructions on the back!

If you are going to use the tip above and place them in the fridge, wait until then to mix your icing sugar if not, make sure your brownie slab is completely cool before mixing and adding the icing sugar mixture!

Mix some icing sugar in the colour of choice, I used white as I liked the colour contrast from the dried raspberries and then also added some sprinkles, because who doesnt love sprinkles???

Drizzle the icing sugar onto the top of the brownie and then sprinkle the dried raspberry and the sprinkles over!

Cut into desired square sizes and don’t forget to try and share!

Chocolate brownie in a mug recipe

Oh the endless possibilities of a chocolate brownie mix that is just realy frikken awesome!!!

I am VERY late to the world of mug cakes, I have always known about them, always used a stock standard recipe, but never made a variation of it or even tried to think of something better!

Until now that is!

Did you see my Biscoff Mug Cake recipe?

If not, go have a look, it’s too die for and just so darn quick and easy and a real show stopper if you add some extra goodness to the top!

It’s Easter in a few weeks, I honestly can’t believe it, it really feels like something is wrong with my calendar, like maybe one of the kids keeps pulling the months off?

In all things easter baking, I decided to do one of my all time favorite new addiction chocolate brownie in a mug recipes!

For me this is mixed up within 5 minutes and done cooking! My microwave is set to 900W so, I presume that’s HIGH. After mixing, 90seconds is all it needs and it’s done!

Chocolate Brownie in a Mug

I make quite a few of these in the colder months, as both my kids prefer to eat chocolate than to drink it, funny, as I prefer it to! Maybe it’s one of those indirect things that I have made them do!

I, again, don’t really know how long this will last if not eaten straight away, but to be fair, these are made to be eaten straight away and not really kept for a rainy day! As I am writing this, its literally pouring down on my windows!

WHAT YOU NEED

Our Chocolate Brownie Mix - of course :)

4 tablespoons of milk

1 teaspoon of oil

Some extra Mini Eggs for garnish - since its almost Easter, or whatever you feel like adding to the top!

METHOD

Take 5 Tablespoons from your brownie baking mix, add it to your mug. Add the milk and oil to the same mug and give it a good mix. Here, you can add some extra chocolate chips, mini eggs, dried raspberries, honestly whatever makes you happy, or leave it plain!

Pop this into the microwave for 90 seconds. This is how long mine went on 900W - HIGH. It tends to pull away from the sides very slightly when it’s ready. Or do a test and insert a skewer!

Add your favorite toppings to the top of your chocolate brownie in a mug, and please be carefull as it’s VERY hot when it’s just come out the microwave!

WHAT HAPPENS TO THE REST OF THE BROWNIE MIX AFTER YOU HAVE MADE A CHOCOLATE BROWNIE IN A MUG?

This, is a really good question!

A-B-S-O-L-U-T-E-L-Y nothing!

Just re-seal it using the little zipper thingy at the top, and use it EXACTLY as you would when needing to make your brownie! How’s that for being versatile!

If you decide to make more chocolate brownie mug cakes, please do let me know how many you get out of a pouch!! I have never gotten that far and if I do, I forget how many I made 3 weeks later! LOL!

The perfect scone recipe

I have always wanted the perfect scone recipe! One of those that you whip up on lazy weekend mornings, one that can have some extra’s added to them, or just be plain and have butter and jam on and taste perfect!

I also wanted it to be a baking mix, but then, I wasn’t so sure! I mean, do we need a scone baking mix? It’s one of those things, like do we need another cake mix baking mix? I actualy don’t know. I still don’t know, so I figured I’d share my recipe with you and realy hope you use it!

It’s a little bit long, but honestly, it’s not hard, I get my kids involved in most of the baking, so there you have it, if they can help, then realy you can make it!

It’s made with a handful of pantry staples, loaded with some of your favorite mix ins, or leave it as is! But it’s buttery and flaky all at the same time and realy is the perfect breakfast or tea time snack!

The pantry goods you will need are….

Flour

Baking Powder

Sugar

Heavy Cream or Whipping cream

Egg

Salt

Butter ( cold)

Vanilla (optional)

Dried Fruit ( optional)

Choc Chips (optional)

Blueberries ( optional)

There are a few optional add ins, if you don’t want/have any don’t use them, these are great scones plain!

Baking Sheet

Baking Paper

Mixing Bowls

Fork / Pastry Cutter

Knife

Realy is pretty much everything you will have already!

Let’s get started making your scones!

INGREDIENTS

2 1/2 Cups Flour

1/4 Sugar

2 1/2 teaspoon baking powder

1/3 cup COLD butter

3/4 heavy cream or whipping cream

1 egg

OPTIONAL

1/2 cup dried add ins / mix in

1 teaspoon vanilla extract

1. Preheat y our oven to 200C and line your baking sheet with the baking paper

2. In a large bowl, mix together your dry ingredients, flour, sugar, baking powder and salt.

3. Grate/cut your butter into pieces roughly pea size and if using, add in your add ins. Add this all to the bowl with your dry ingredients. Give it a quick mix.

4. In a small bowl whisk your egg, your heavy/whipping cream and vanilla. Slowly add this to your dry mixture and using a fork combine this until you have a shaggy clumpy doughy mixture. Turn it out onto a floured surface and press into a 2cm ish high square. Don’t squish it all tightly together, it needs to be loose and shaggy. Cut this dough in half and stack them ontop of each other. Press them down together, so they form one square or round 2cm high. Now you can decide what form you want your scones. I went for round cut into “pizza slices”. If you want traditional round forms, cut them out with a cookie cutter. Or if your looking for squares use a knife and cut them out. When using up your “leftover” dont knead/squish the layers, this is what gives it the flaky, fluffy texture. I realy do recommend you your your shapes so you don’t have any leftovers!

5. Place scones onto your baking mix and about 2cm apart. Brush each scones with some more heavy cream and sprinkle with some extra sugar! FREEZE them for 15 minutes, this helps your butter stay put!

6. Remove from the freezer and pop directly into the oven for 12-15 minutes! Depending on your size of the scones you cut! Mine, as per picture went 15 minutes!

7. They are done when the have puffed up, the tops are a lovely golden colour! IF they are turning more brown than golden add a piece of tin foil to the top and bake for the remaining time!

These are best eaten on the same day, and are absolutely fine when warmed up for the next 2-3 days! Keep them in a airtight container!

TIPS AND TRICKS

Don’t overmix your dough, you want a loose dough, this is what helps it stay fluffy and keeps its layers!

Don’t use a rolling pin, pat, press your dough!
Use some yummy add ins, nuts, fruit maybe try some yummy spices!

I realy hope you try these! They are amazing!

Keto Big Mac Wrap Recipe

When I made these products, never did I think they would end up into baking mixes. Especially not popular keto mixes!

They have become so versatile and easy to use that me, and you, are using them as all sorts of amazing foodie creations!

The latest one, and one that I honestly never would of thought was possible from a gluten free bread mix and a darn amazing keto bread mix alternative, is a gluten free keto wrap! Made so quick and easy, you most likely wouldn’t buy a store wrap again!

This is not a recipe I created, or even had a hand in, it’s come from one of our amazing followers all the way from Australia!

From one packet of Rosemary Garlic & Thyme baking mix you should get about 4/5 wraps, depending on how big you make them

I made two wraps and I made them 17cm-20cm in diameter and spread realy thin, not thin that its see through, but thin that it’s about 1mm-2mm!

Lets get down to the nitty gritty..

STORAGE

Not realy sure, I made them, and then we ate them. But, I would reckon you can store the wraps in a airtight container for 2-3 days, or pop them into the fridge, to be extra safe! You would most likely need to get them back to room temp before rolling them, as I they might crack.

WHAT YOU NEED FROM YOUR PANTRY

1/4 Cup Rosemary Garlic and Thyme Bread Mix

1 teaspoon Oil

1/2 teaspoon baking powder

1 egg

Handful grated mozzarella cheese

I did not use the baking powder when I made my wrap, but if you prefer to have it ever so more poofy, then go for it!

The grated mozzarella is there to help it stay together, if you don’t, it does tend to crack on the back end when you fold it over! So, please do add it!

METHOD

This is so easy, really, you cannot do anything wrong!

Take all the above ingredients, 1/4 cup gluten free bread mix, teaspoon oil, baking powder, mozzarella and the egg and mix it all together.

Take a piece of baking paper and spread the mixture thinly onto it, in a circle shape

Pop this into the microwave for 90 seconds, my microwave did exactly 90 seconds, please keep an eye on yours, especially the first time you make it!

That’s it! Your very own wrap! Who would of thought that you can make your own, this easy peasy!

If you are following keto, and even if your not! Do try out the keto big mac trend! Gosh, we had a feast in our house!

This recipe and photos is a big thank you to cwketolife on Instagram!

Keto French Toast - Valentines Day Edition

I love all types of special days! Valentines Day is no exception!

We celebrate as a family, we don’t go out for dinner, rarely, as we don’t have a network of babysitters or any family close by and the kiddos are still a bit young to sit still in a fancy restaurant! They prefer to run amok after the novelty of colouring in has worn off! I wish more places would invest in kids play areas! In the country I was born in, EVERY single restaurant has a play area, and they are AMAZING!! Most of them have wonderful ladies looking after the kids in them too!! Honestly, you can sit and have a glass of wine in peace and quite knowing your children are having fun and you don’t have to wash any dishes afterwards!!! WIN WIN

SO, we do Valentines Day at home, pretty much for the entire day!

Lets start with Keto French Toast for breakfast, shall we!

INGREDIENTS

1 x pouch of Flour and Dough Keto Baking Mix - I used Sunflower Date and Walnut here

1 x egg

Coconut oil, butter, oil for frying

That’s it! Oh, and you will need a pan too :)

TIPS AND TRICKS

Because these loaves are not very high, no gluten, no yeast, they don’t rise heaps! So, I halved my loaf tin, I just added some tinfoil to corner it off! I had a smaller loaf, but it made it allot higher!

This is a 10 cm heart cookie cutter. I got 8 heart shaped bread slices from this loaf.

Don’t waste your cut outs! I love to bake my extra pieces, tossed in olive oil, and use them as croutons! What would your idea be? I did see a realy cute idea for using crusts the other day! In quick - they roll them up and add one roll to the bottom of a muffin tin, add garlic butter on top, grill it, then add pizza sauce and cheese and grill it again. I do wonder if this would work, let me know if you try it!

STORAGE

I actualy don’t know how long it would last, as we made them and then ate them!

TOPPINGS
I think Bob’s your Uncle here!

I love french toast with chutney and cheese

My kids love it with syrup

Hubby likes to add a fried egg, cheese and tomatoe

But, I can imagine, any fruits, syrups, jams would all be amazing!

METHOD
Make up your bread the way it describes on the back of the baking mix packet

Now, do make your loaf tin smaller, like I explained above

Let your loaf cool down completely and make sure your heart cookie cutter fits your loaf. You could also try cutting it into slices by cutting your loaf through the top and not the conventional way from the sides!

Cut out as many heart shapes as you can, I did flip my heart over to get the most out of each slice and the baking mix!

Coat in your egg mixture, and fry until the egg is slightly browned!

Top with your favorite toppings!!

Blondie Bars - Valentines Day cuteness

Valentines Day for me, in our family is a day we celebrate together in a way that’s fun and special for everyone!

I have always wanted a son, who will grow up to be respectful and romantic towards his future wife, and by showing him and having him see first hand how it’s done, helps me and him achieve this goal!

Every year I send a small treat to his class, this year, I am sending the Valentines Day Pencil Toppers that I have shared on the home page - Valentines Day Pencil Toppers - you can download directly from here too.

It’s such a fun way to add some cuteness and cheer to a classroom filled with some new faces a bit of a ice breaker too!

I am not sure if we will be doing a breakfast, lunch or dinner, but either of these will be done! We don’t do a massive event that costs us heaps, I get the kids to cut and colour some hearts, do some pictures, maybe even hang a few balloons, depending on what I have hanging around in the cupboard at the time! But, the food, the food is always the centre stage! I get together with the kids and we make a delicious fun meal, over laden with chocolate and strawberries and something that everyone is excited about!

I made these blondie bars as a trial, and they came out PERFECTLY!

TIPS AND TRICKS

These are pretty straight forward, but here are my tips

• use milk chocolate as it melts easier - I tried half with white - it just did’nt work for me

• add your sprinkles as soon as you can onto the still hot chocolate - this way they stick and don’t fall off

• wait until COMPLETELY cooled before slicing

STORAGE

• up to 5 days in a airtight container

• currently have mine frozen - they are still perfect after 1 month!

Here is the recipe for the Valentines Day Blondie Bars - the way I made them

INGREDIENTS

1 x Fudgy Chocolate Blondie Baking Mix

1 cup milk chocolate - for melting on top

Valentines Day Sprinkles

METHOD

Mix and bake blondie baking mix as per instructions on the packet.

As soon as it is done, either

• add the chopped chocolate pieces to the top of the baked blondies and wait 2 minutes until the start to melt an using a spatula spread them over the blondies

• or, melt your chocolate before hand and then add this to the top of the blondies and spread evenly

Then, add your Valentines Day sprinkles to the top and leave until this is cooled completely. Slice as desired.

I cut my 20x20cm block of blondies into 8 strips and then cut each strip into 3.

I hope you have a go at this and don’t forget to tag us #flouranddoughnz so I can see all your lovely creations!

Have a great Valentines Day!!

The Ultimate Guide to Keto Baking: Tips, Tricks, and Recipes for Success

Are you on a keto diet but still craving your favorite baked goods? Look no further than this ultimate guide to keto baking. In this comprehensive article, we will provide you with all the tips, tricks, and recipes you need to succeed in baking delicious and keto-friendly treats.

Mastering the art of keto baking can be a challenge, but with the right knowledge and guidance, you can indulge in your favorite desserts without sabotaging your diet. From understanding the principles of the keto diet to substituting ingredients, we will cover everything you need to know to create mouthwatering low-carb and sugar-free treats.

Whether you're a seasoned baker or a complete novice, our guide caters to all skill levels. We will equip you with practical tips to ensure your keto baking endeavors are successful every time. We'll also share our favorite recipes that are both satisfying and support your weight loss goals.

So, say goodbye to your cravings and get ready to conquer the world of keto baking. Let's create delicious treats that are both healthy and delightful!

Understanding the ketogenic diet

Are you on a keto diet but still craving your favorite baked goods? Look no further than this ultimate guide to keto baking. In this comprehensive article, we will provide you with all the tips, tricks, and recipes you need to succeed in baking delicious and keto-friendly treats.

Mastering the art of keto baking can be a challenge, but with the right knowledge and guidance, you can indulge in your favorite desserts without sabotaging your diet. From understanding the principles of the keto diet to substituting ingredients, we will cover everything you need to know to create mouthwatering low-carb and sugar-free treats.

Whether you're a seasoned baker or a complete novice, our guide caters to all skill levels. We will equip you with practical tips to ensure your keto baking endeavors are successful every time. We'll also share our favorite recipes that are both satisfying and support your weight loss goals.

So, say goodbye to your cravings and get ready to conquer the world of keto baking. Let's create delicious treats that are both healthy and delightful!

Benefits of keto baking

To successfully embark on your keto baking journey, it's important to understand the principles of the ketogenic diet. The keto diet is a low-carb, high-fat diet that aims to put your body into a state of ketosis, where it burns fat for fuel instead of carbohydrates. By drastically reducing your carbohydrate intake and increasing your fat consumption, you can enter ketosis and experience various health benefits.

Keto baking aligns with the principles of the ketogenic diet by eliminating high-carb ingredients like wheat flour, sugar, and other traditional baking staples. Instead, keto baking relies on low-carb alternatives that still deliver delicious results. By adhering to the keto diet while baking, you can enjoy your favorite treats guilt-free.

To maintain ketosis, it's important to track your macronutrient intake and ensure your recipes are within the appropriate range. This means focusing on consuming high-quality fats, moderate amounts of protein, and minimal carbohydrates. By doing so, you can achieve your weight loss and health goals while still satisfying your sweet tooth.

Essential ingredients for keto baking

Keto baking offers numerous benefits beyond just satisfying your cravings. Here are some of the advantages of incorporating keto-friendly treats into your diet:

1. Weight Loss: By following a keto diet and enjoying keto baked goods, you can support your weight loss efforts. The low-carb nature of keto baking helps regulate insulin levels and promotes fat burning.

2. Stable Blood Sugar Levels: Traditional baked goods are often loaded with refined sugars, causing blood sugar spikes and crashes. Keto baking eliminates these high-sugar ingredients, making your treats suitable for those with diabetes or individuals looking to stabilize their blood sugar levels.

3. Increased Energy: When your body is in a state of ketosis, it efficiently converts fat into energy. By fueling your body with healthy fats through keto baking, you can experience sustained energy levels throughout the day.

4. Reduced Inflammation: The keto diet has been shown to reduce inflammation in the body, which can have a positive impact on various health conditions. By incorporating keto baking into your lifestyle, you can potentially alleviate symptoms associated with inflammation.

5. Improved Mental Clarity: Many individuals report enhanced mental clarity and focus when following a keto diet. By avoiding the energy crashes associated with high-carb foods, keto baking can help support optimal brain function.

Tips for successful keto baking

To achieve the best results in keto baking, it's essential to have the right ingredients on hand. Here are some key ingredients you'll frequently encounter in keto baking recipes:

1. Almond Flour: Almond flour is a staple in keto baking as it provides a low-carb alternative to traditional wheat flour. It adds a nutty flavor and creates a texture similar to that of regular flour.

2. Coconut Flour: Another popular choice in keto baking, coconut flour is low in carbohydrates and high in fiber. It absorbs moisture well and is often used in combination with almond flour for optimal texture.

3. Sweeteners: Traditional sugars are not allowed on the keto diet, but there are several keto-friendly sweeteners available. Stevia, erythritol, and monk fruit extract are popular choices that provide sweetness without the added carbs.

4. Healthy Fats: Keto baking relies heavily on healthy fats to replace the high-carb content of traditional recipes. Butter, coconut oil, and avocado oil are commonly used to add moisture and richness to baked goods.

5. Eggs: Eggs are a crucial ingredient in keto baking as they provide structure and stability to baked goods. They also contribute to the overall texture and moisture of the final product.

Remember to always check the labels of your ingredients to ensure they are keto-friendly and free of hidden sugars or additives. Having these essential ingredients stocked in your pantry will set you up for success in your keto baking endeavors.

Substitutions for high-carb ingredients

Keto baking may require some adjustments compared to traditional baking methods. Here are some tips to ensure your keto baking endeavors are successful:

1. Measure Ingredients Accurately: Precision is key in keto baking. Use measuring cups and spoons to ensure you're using the correct amounts of ingredients, particularly when it comes to flours and sweeteners.

2. Follow Recipes Closely: When starting out, it's best to follow keto recipes that have been tested and proven successful. As you become more experienced, you can start experimenting with modifications, but sticking to tried-and-true recipes initially will give you a better understanding of the techniques involved.

3. Allow for Extra Moisture: Keto baked goods tend to be drier than their traditional counterparts due to the absence of high-carb ingredients. To combat this, you can add extra moisture to your recipes by incorporating ingredients like sour cream, Greek yogurt, or even unsweetened applesauce.

4. Don't Overmix: Overmixing can lead to dense and chewy baked goods. Mix the ingredients until just combined to avoid overdeveloping the gluten in almond or coconut flour.

5. Let It Cool Completely: Keto baked goods often need a bit more time to cool and set compared to traditional treats. Allow them to cool completely on a wire rack before handling or storing to avoid crumbling or falling apart.

By implementing these tips, you'll be well on your way to mastering the art of keto baking. With practice and experimentation, you'll gain confidence and create delectable treats that satisfy your cravings while supporting your keto lifestyle.

Keto baking tools and equipment

Now that you have a solid understanding of keto baking principles and essential ingredients, it's time to explore some popular recipes. These tried-and-true favorites will satisfy your sweet tooth while keeping you in ketosis:

1. Keto Chocolate Chip Cookies: A classic favorite, these keto-friendly chocolate chip cookies are made with almond flour, sugar-free chocolate chips, and a combination of butter and coconut oil. They're chewy, chocolatey, and perfect for dunking in a glass of almond milk.

2. Low-Carb Cheesecake: Indulge in a creamy and rich low-carb cheesecake made with almond flour crust and a smooth cream cheese filling. Top it with fresh berries for an extra burst of flavor.

3. Almond Flour Banana Bread: This moist and flavorful banana bread is made with almond flour, ripe bananas, and a touch of cinnamon. It's the perfect guilt-free treat for breakfast or an afternoon snack.

4. Keto Brownies: Satisfy your chocolate cravings with fudgy and decadent keto brownies. These brownies are made with almond flour, cocoa powder, and sugar substitute to create a delightful dessert without the guilt.

5. Coconut Flour Pancakes: Start your day off right with fluffy and flavorful coconut flour pancakes. These pancakes are low in carbs, high in fiber, and can be topped with sugar-free syrup or fresh berries.

These recipes are just the tip of the iceberg when it comes to keto baking. There are endless possibilities to explore, from muffins and breads to pies and tarts. Get creative in the kitchen and enjoy delicious treats that align with your keto lifestyle.

Troubleshooting common issues in keto baking

Having the right tools and equipment can make your keto baking experience more enjoyable and efficient. Here are some essential items to have in your kitchen:

1. Mixing Bowls: A set of mixing bowls in various sizes will come in handy for combining ingredients and preparing your keto batters.

2. Measuring Cups and Spoons: Accurate measurements are crucial in keto baking. Invest in a reliable set of measuring cups and spoons to ensure your recipes turn out as intended.

3. Whisk: A whisk is essential for mixing dry ingredients, beating eggs, and achieving smooth batters.

4. Hand Mixer or Stand Mixer: Mixing dough and batters can be physically demanding. Consider investing in a hand mixer or stand mixer to make the process easier and more efficient.

5. Baking Pans: Stock up on baking pans of various sizes, including cake pans, muffin pans, and loaf pans. Opt for non-stick pans or use parchment paper to prevent sticking.

6. Wire Rack: A wire rack is essential for cooling your keto baked goods. It allows air to circulate, preventing the treats from becoming soggy on the bottom.

7. Silicone Baking Mats: Silicone baking mats are a great alternative to parchment paper. They provide a non-stick surface and can be reused, reducing waste.

Having these tools and equipment readily available will streamline your keto baking process and ensure consistent results with each recipe.

Conclusion and final thoughts

Even the most experienced bakers encounter challenges from time to time. Here are some common issues in keto baking and how to troubleshoot them:

1. Dry and Crumbly Texture: Keto baked goods can sometimes turn out dry and crumbly due to the absence of gluten and high-fat content. To combat this, add extra moisture to your recipes by incorporating ingredients like sour cream, Greek yogurt, or even unsweetened applesauce.

2. Flat and Dense Results: If your keto baked goods come out flat and dense, it could be due to a lack of leavening agents or overmixing. Ensure you're using the appropriate amount of baking powder or baking soda, and mix the ingredients until just combined.

3. Sinking or Collapsing Tops: If your cakes or muffins sink or collapse in the middle, it may be due to underbaking or opening the oven door too early. Always use a toothpick or cake tester to check for doneness, and resist the temptation to peek until the baking time is complete.

4. Bitter Aftertaste: Some keto-friendly sweeteners can have a slight bitter aftertaste, especially in large quantities. Experiment with different sweeteners or adjust the amounts to find the perfect balance for your taste buds.

5. Sticking to the Pan: Keto baked goods tend to be more delicate and prone to sticking. Ensure your pans are properly greased or lined with parchment paper to prevent sticking. You can also invest in non-stick pans or silicone baking mats for easier release.

By troubleshooting these common issues, you'll be able to overcome challenges and produce keto baked goods that are both delicious and visually appealing.

Sprinkle Some Magic: Unleashing Your Creativity with a Cake Kit

Are you ready to unleash your inner cake artist? With a cake kit, you can sprinkle some magic onto your baking creations and bring your wildest confectionery dreams to life. Whether you're a beginner or an experienced baker looking to elevate your skills, a cake kit is the perfect tool to help you tap into your creativity and create show-stopping desserts.

Imagine having all the ingredients, decorations, and step-by-step instructions in one convenient package. No more worrying about gathering all the necessary supplies or searching for that perfect recipe. With a cake kit, everything you need is at your fingertips, making the baking process a breeze.

Not only does a cake kit save you time and effort, but it also allows you to experiment with different flavors, designs, and techniques. From themed birthday cakes to elegant wedding creations, the possibilities are endless. So why limit yourself to store-bought cakes when you can proudly showcase your own edible masterpieces?

Get ready to embark on a delicious and artistic journey with a cake kit. Let your imagination run wild and watch as your cakes become the center of attention at any gathering. With a little sprinkle of magic, you'll be amazed at what you can create.

Benefits of using a cake kit and a cake mix

1. Convenience and Time-saving

One of the major benefits of using a cake kit is the convenience it offers. With all the ingredients and decorations pre-measured and included in the kit, you don't have to spend time searching for individual items at the grocery store. This saves you both time and effort, allowing you to focus on the fun part – decorating your cake!

Additionally, a cake kit provides you with step-by-step instructions, eliminating the need to scour the internet for recipes and tutorials. Everything you need to know is right there in the kit, making the baking process smooth and stress-free.

2. Unlock Your Creativity

Using a cake kit doesn't mean you have to compromise on creativity. In fact, it can be a catalyst for unleashing your artistic side. With a wide variety of designs and decorations to choose from, a cake kit allows you to experiment and explore different styles.

You can customize your cake mix with various colors, shapes, and patterns, and even add your own unique touches. Whether you're creating a whimsical birthday cake or an elegant wedding masterpiece, a cake kit provides you with the tools and inspiration to let your imagination run wild.

3. Perfect for All Skill Levels

Whether you're a seasoned baker or a complete novice, a cake kit is suitable for all skill levels. For beginners, it provides a structured approach to baking and decorating, with clear instructions and pre-measured ingredients. This helps build confidence and ensures a successful outcome, even for those who are new to the world of baking.

For experienced bakers, a cake kit offers the opportunity to experiment with new techniques and designs. It provides a solid foundation to build upon, allowing you to push the boundaries of your creativity and take your skills to the next level.

Tips for decorating cakes with a cake kit

Now that you're familiar with the benefits of using a cake kit, let's dive into some tips and tricks for decorating your cakes like a pro.

1. Plan Ahead

Before starting your cake decorating journey, take some time to plan out your design. Look through the instructions provided in the cake kit and visualize how you want your finished cake to look. Consider the color scheme, the placement of decorations, and any additional elements you want to incorporate.

By planning ahead, you can ensure a cohesive and visually appealing cake that meets your expectations. It also helps you stay organized throughout the decorating process, preventing any last-minute surprises.

2. Practice Piping

Piping is an essential skill in cake decorating, and a cake kit often includes piping bags and tips to help you achieve professional-looking designs. Practice different piping techniques on a separate surface before applying them to your cake.

Start with simple designs and gradually work your way up to more intricate patterns. Remember to apply consistent pressure on the piping bag to ensure even lines and shapes. With practice, you'll soon be piping beautiful flowers, borders, and personalized messages onto your cakes.

3. Experiment with Flavors and Fillings

A cake kit not only provides you with the basics of cake decorating but also allows you to explore different flavors and fillings. Don't be afraid to deviate from the suggested recipe and add your own twist to the cake.

Consider incorporating flavored syrups, fruit fillings, or even layers of different cake flavors. This will not only enhance the taste of your cake but also add an element of surprise and delight for those enjoying it.

DIY cake kit vs. professional cake decorator

While a cake kit offers numerous advantages, it's important to weigh the pros and cons of using one versus hiring a professional cake decorator.

DIY Cake Kit

Using a cake kit gives you the satisfaction of creating something with your own hands. It allows you to personalize your cake and control every aspect of the decorating process. It's a great option for those who enjoy baking as a hobby and want to showcase their creativity.

However, it's worth noting that creating a professional-looking cake requires practice and patience. While a cake kit provides the tools and instructions, achieving flawless results may take time, especially for beginners. If you're prepared to invest the effort into honing your skills, a DIY cake kit can be a rewarding experience.

Professional Cake Decorator

On the other hand, hiring a professional cake decorator ensures a polished and expertly crafted cake. Professionals have years of experience and knowledge, allowing them to create stunning designs that leave a lasting impression.

If you have a special occasion or a specific design in mind that requires intricate details, a professional cake decorator can bring your vision to life. They have access to a wide range of techniques and tools, which may be challenging to replicate with a cake kit alone.

However, it's important to consider the cost and availability of professional cake decorators. They may require advanced booking and have a higher price range compared to using a cake kit. Additionally, the personal touch and sense of accomplishment that come with creating your own cake may be missing.

Conclusion: Embrace your creativity with a cake kit

In conclusion, a cake kit is a fantastic tool for unleashing your creativity and creating beautiful, customized cakes. It offers convenience, saves time, and provides a platform for experimentation and self-expression.

Whether you're a beginner or an experienced baker, a cake kit allows you to tap into your artistic side and create cakes that are not only delicious but visually stunning. With a little sprinkle of magic and the right tools at your disposal, you'll be amazed at what you can achieve.

So, don't hold back! Embrace your creativity, grab a cake kit, and let your imagination soar. Your friends and family will be in awe of your edible masterpieces, and you'll have the satisfaction of knowing that each cake is a reflection of your talent and passion. Happy baking!

Times Article

https://www.times.co.nz/tag/mare-van-der-berg/

Thankful to be included in this prestige news article!

Christmas Crack

When you see a hack, you just have to try it! When it’s this easy, it’s even more of a reason to try it!

My youngest is still at kindy, and I needed to entertain my oldest while at home on his holiday! We got to work!

For all the nitty gritty things, I REALY don’t know how long this will last, I presume the biscuits will go soft after a day or two, but everything should be fine to eat for at least 5 days! Did your even last that long?

We made a cookie sheet full, so roughly 25x35cm, we did share some at swimming with friends, but the majority was eaten at home in record time!

I kept ours in a airtight container on the kitchen bench! It was totaly fine there and tempting everyone when they walked past, so again, finished in record time!

I used Biscoff biscuits, I think there are 24 in a packet….? Not actually sure, so our Christmas Crack ended up breaking, mostly, into biscoff cookie size, which is perfect, as it’s incredibly sweet! I would use the biscoff cookies again, and definitely offset the sweetness with salt flakes on top!

INGREDIENTS

• Biscuits of choice - enough to fill the bottom of your sheet pan - mine is 25x35cm and I was short 3 biscuits from a biscoff packet

• 1/2 cup butter

• 1/2 cup brown sugar

• 1 cup chocolate of choice - slab/chunks

• Toppings of choice

• DEFINATELY SALT

Pre-heat your oven 180C and line your baking pan with baking paper

Add your butter to a small saucepan and melt, once melted add your brown sugar. Let this cook, stirring while it goes, until it has combined. this tends to happen once it reaches boiling point and bubbles for a good 5 minutes.

Pack your biscuits all along your sheet, breaking any to fit into the edges if needed. Make sure you have lined your entire tin at the bottom with the biscuit. Now pour over the butter and sugar mixture, its VERY hot, and using a offset spatula or a rubber spatula, spread it over the biscuits. Don’t worry too much, as it tends to spread when you put it into the oven.

Put this tray into the oven and let it bake for 8 minutes. In this time either melt your chocolate, or break your chocolate into smaller pieces, and make sure you have prepped your toppings, cut them, break them, have them ready to sprinkle on top.

Take out the sheet from the oven add the chocolate all over and give it a minute or two and these should start to melt! Once you see the chunks melting, start to spread the the chocolate over the top of the caramel mixture.

If you have melted your chocolate already, give the caramel mixture a minute to cool down, otherwise the caramel and chocolate will mix, and you want to have two layers. The chocolate will set quite quickly, so add your toppings on top as soon as you can, I gave mine a little gentle nudge down into the chocolate and please do add your salt flakes. It’s realy nice to offset the sweetness.

Pop this into the fridge for a few hours. I put mine into the freezer, as we couldn’t wait that long! It took 30 minutes and it was good to go!

Now break it up as you please, my Christmas crack broke really nicely around each biscoff biscuit.

That’s it! Easy as baking for everyone!

breaking up Christmas Crack

Pretzel Wreaths

In this house, we do festive! The kids love it, we love it and we get to a have a great big mess and absolute fun in between!

These are realy easy to make, you need a handful of ingredients, there realy is no big mess or massive equipment to clean up!

INGREDIENTS

Packet of Pretzel knots

1 Cup Chocolate - white ( to add colour to it)

Sprinkles, decorations

Melt your chocolate in short bursts in the microwave - 30 second did it for me and I stirred until it was nice and glossy! Mix in your preferred colour of choice, I did green and added two drops. I use a gel colour as I just love using gel. But it will work with whatever you have. Give that a good mix.

I put pieces of baking paper down on the table, put the pretzel knots in a bowl, the chocolate in a bowl and put the sprinkles down…and gave it to the kids!

I am sure you can come up with all sorts of exciting stuff, I have seen some realy cute pretzel reindeer! We just did the wreaths and little Maddy, well, she just did some chocolate blobs and tons of sprinkles!

Layered Brownie Cups

Who doesn’t want something guilty but yum! Why not pair both into one delish cup?

Made with some leftovers from your brownie baking mix, or even baked just for this, hey, I’m not judging!

I have made this a few times for the kids, and even once as a dessert for when my parents came over for a visit! It’s always a good hit and does the trick for something sweet after dinner!

STORAGE

This is the part, I can never answer! My kids tend to eat things in record time, except spinach? Go figure!

But, I would think, when making these, you would want to eat them almost immediately as the baked brownie mix, will go a bit soft and soggy if you keep it in between those layers!

Make everything in advance, and then just add them to your glass bowl, or serving containers just before you give them to your friends!

LAYERED BROWNIE CUPS

1 Chocolate Brownie Baking Mix

1 tub of cream

1 packet instant pudding / mousse

1 Tin Caramel

Berries

Mix and bake your brownie baking mix as per the instructions. I made mine in a bigger sheet pan so they baked thinner, and quicker! Let them cool!

Whip up your cream till it’s really nice and stiff! I had a after thought of adding crumbled Flake chocolate or Peppermint Crisp to this cream! ( Peppermint Crisp tart is made this way)

Make your instant pudding/ mousse!

Cut up your brownies into small squares, so they fit in the glass your using, at least a few pieces per layer.

Grab all your ingredients and start layering, this is really up to you and how you prefer!

Once finished put it in the fridge to chill! I had mine chilling for an entire day!

One of our dinner guests mentioned that this would look amazing in a big glass bowl, exactly like you would make a traditional trifle!