Simple, Sinful Chocolate dessert ready in 5 minutes. If your trying to be good you can find a healthier version Here
Naughty Chocolate Mug Cake
4 tbls flour
4 tbls sugar
2 tbls cocoa
3 tbls milk
3 tbls oil
3 tbls chocolate chips (optional)
Splash of vanilla essence
Add dry ingredients to a mug, mix.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla essence, mix again.
Microwave for 3 minutes.
The cake will rise over the top of the mug, don’t worry it will go down again.
Serve with a scoop of ice cream.
Curb those chocolate cravings with this 5 minute dessert.
Healthy Chocolate Mug Cake
1 egg, lightly beaten
1 tsp baking powder
1/4 cup LSA
2 tsp cocoa
2 tsp honey or pure maple syrup
2 tsp pics peanut butter or almond butter
Sprinkle of coconut (optional)
Add all ingredients to a mug and give it a good mix.
Microwave for 60 seconds.
Sprinkle coconut on top.
Serve with Greek yoghurt.
This play dough is a great sensory activity to help children unwind after a busy day.
Calming Play dough
1 cup flour
1/4 cup salt
1 tbsp oil
1 tbsp cream of tartar
1 cup boiling water
2 drops purple food coloring gel
2-3 drops lavender essential oil (Available from The Warehouse)
Mix all dry ingredients in a bowl, add oil and boiling water.
Add food coloring and lavender oil, mix well.
Tip dough onto floured bench top and knead until dough comes together. Add more flour if mixture is to sticky.
Store in airtight container or wrap in glad wrap.
Keeps for at least 3 months.
This Banana Bread is so delicious and moist, I love how the coconut sugar caramelizes on top of the bananas while baking. Great for school lunches and toasts well too.
Healthy Banana Bread
3 ripe bananas, one extra if you want to decorate the top
1 1/2 cup spelt flour
1 tsp baking soda
Pinch of salt
1/2 cup Greek Yoghurt
1/4 cup coconut sugar, extra to sprinkle on top
1 tsp cinnamon
1 tsp vanilla essence
Pre heat oven 165C
Add bananas and eggs into a food processor or a bowl blend/mix until smooth.
Add the rest of the ingredients and mix well.
Place in a lined baking tin.
Lay sliced banana on top and sprinkle coconut sugar over the banana.
Bake for 30-40 mins until golden and a knife comes out clean.
These lemon loaves are measured by a yoghurt pottle. They are so simple even the clean up is easy. The original recipe is made into a 20 cm cake pan.
Yogurt Pottle Lemon Loaves
150g pottle of either Lemon Yoghurt or greek yoghurt
1 pottle neutral oil, such as sunflower, grapeseed or rice bran oil
2 pottles caster sugar
3 pottles plain flour
2 tsp baking powder
finely grated zest of 2 lemons
1/2 pottle icing sugar, for glaze
2 tsp lemon juice, for glaze
Preheat oven to 170˚C fanbake.
Grease your loave tins or cake tin.
Combine all ingredients except icing sugar and lemon juice in a large bowl, scraping out the pottle with a spatula between ingredients.
Stir with a until evenly combined. Transfer to prepared tin and bake until the top is golden and a skewer inserted into the centre comes out clean (about 40 minutes).
Allow to cool in the tin, then transfer to a serving plate.
To make Lemon Glaze, half-fill pottle with icing sugar then add lemon juice and stir until smooth, adding a little extra if necessary to make a runny glaze. Drizzle over the cake and garnish with fresh seasonal berries.
Making bread can be very time consuming, but with this recipe its a simple one mix dough that you don’t need to let rise because it rises in the oven during the first stage of low temperature cooking.
Busy People’s Bread
Makes 2 loaves
2 cups boiling water
4 tsp honey
2 cups cold water
7 tsp dry yeast gradules
2 3/4 cups high-grade flour
2 3/4 cups wholemeal flour
3 tsp salt
2 cups sunflower
4 tbsp pumpkin seeds
Preheat oven to just 80C and grease and line two loaf tins with baking paper.
In a large bowl, mix boiling water with honey to dissolve. Add the cold water and yeast and put to one side for 10 minutes.
Whisk the yeast mixture then add white and wholemeal flour, salt and sunflower seeds and mix with a large spoon until evenly combined. ( The mixture will be very loose, wet batter.)
Divide mixture between prepared loaf tins, spread evenly and flatten tops. Sprinkle 2 tbsp pumpkin seeds over the tops of each loaf and, run a sharp knife through the top of each loaf in at least 3 or 4 places so it rises evenly without splitting.
Bake for 20 minutes at 80C and then turn up the oven to 210C and bake for a further 30-40 minutes. When cooked, the loaves will sound hollow when tapped. Turn out of the tins while still hot and leave to cool. This bread stays fresh for several days and toasts well.
This Wall Hanging is so simple to create, you only need a few materials to make it. Use whatever colours you like to suit your decor.
- Yarn 1x pink and 1x grey (The Warehouse)
- Dowel or branch.
1. Hold your first color up against your dowel rod and eyeball how long you want your pieces to be. Then, double that length and begin cutting your pieces. You should have 8 pieces all together 6 pink and 2 grey.
2: Once you’ve cut all your yarn, Fold your pieces of yarn in half. Put the loop end underneath the dowel. Pull the ends of the yarn over the dowel and through the loop. Pull tight and adjust as needed. Do this to all the pieces.
3: Get or scissors and trim the ends into a V shape.
4: Grab the twine and tie a knot on to each end of the dowel.
Congratulations! You’ve created your very own wall hanging.
If I get time on the weekends I love making crepes for my family. My kids like them rolled up with berry jam and I enjoy them with frozen berry’s, Greek yoghurt and maple syrup.
However you like them, give this recipe a try, trust me they are delicious and turn out perfect every time.
1 1/3 cup milk
1 cup flour
1/4 tsp salt
3 tbls melted butter, cooled
1 tbls vanilla
1 tbls sugar
Icing sugar for sprinkling (optional)
Melt the 3 tbls of butter in the pan your going to cook the crepes in. Once melted take it off the heat and let the butter cool in the pan while you prepare the batter.
In a large mixing bowl combine the eggs, milk, flour, salt and the slightly cooled melted butter. Add the sugar and vanilla, then mix well with a whisk.
Re-heat the non-stick pan to medium heat. The pan will already be greased from the melted butter so no need to grease. You can usually make three or four crepes before needing to re-butter.
Use a ladle to scoop out the crepe batter, pour into the pan and tilt pan so the batter covers the base in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.
Keep them covered with tinfoil to keep them warm until they’re ready to serve.
Tip: To make savory crepes leave out the sugar and vanilla.
I love this classic Apple shortcake recipe there’s no rolling involved which makes for a quick and easy dessert. Its defiantly a crowd pleaser and family favorite with it’s crunchy, buttery sweet pastry.
3/4 cup sugar
2 1/2 cups flour
1 tsp Baking powder
2 small tins Sliced Apples or 1 large tin
1 tsp Cinnamon
Icing Sugar,to dust (optional)
Preheat oven to 200 C.
Cream butter and sugar, add eggs one at a time mixing well after each addition.
Add flour and baking powder, mix till you have a soft dough.
Press 3/4 of dough into a greased baking dish. Drain apples then spread over the dough, sprinkle cinnamon on top of apples.
With the left over dough pull pieces off and dot it on top of the apples and cinnamon. Don’t worry if you can still see some of the apples, it doesn’t have to be perfect that’s what gives it that rustic look.
Once you’ve used up all the dough, place it in the oven.
Bake for 30 minutes.
Let it cool before dusting with icing sugar.
Serve warm with cream, Greek yogurt or Homemade Custard.
The distressed denim look is back and its hotter then ever. So grab a pair of old jeans and lets get distressing.
What you’ll need:
- Craft knife (available from $2 shop)
Step 1: Put the jeans on and roughly mark with the chalk where you want to distress.
Step 2: Take the jeans off and insert a magazine into the leg, this will prevent the craft knife from slicing through to the next layer. place it under the cutting area.
Step 3: Lay the jeans flat, use the craft knife and start cutting a horizontal line in the area you marked. I decided to just do one cut by the knee but you can defiantly do more if you choose.
Step 4: Take the magazine out and do the other leg, try to line the cut with the other side.
Step 5: Once your happy with all the cuts pop them on and see how they look, adjust if it needs a bit more distressing.
The more you wear and wash them they’ll get more distressed.
These steps will also work with Leggings.