Archives for category: Cooking

We are in full christmas mode over here. In this house that means baking till we cant stand to be in the kitchen.

Sugar and Spice biscuits are my go to for sweetness over the holidays because I’m not a huge fan of ginger bread. Here’s my recipe. I’m pretty sure its from better homes and gardens a few years back.

Sugar and Spice Biscuits:

  • 125 grams butter
  • 3/4 cup of brown sugar
  • 1 egg
  • 2 cups plain flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp mixed spice
  • 1/2 tsp salt
  • 1 tbsp milk

Preheat 180 degrees, line trays with baking paper. Mix butter and sugar, add egg. Sift in dry ingredients. Add milk. Make dough. Wrap in gladwrap and refrigerate until firm (1 hr-Over night). Flour surface, roll out dough thin. Cut desired shapes. Bake for 15 mins. Sprinkle with icing sugar and serve.

This year I have also made american style sugar cookies (a thin almost short bread style biccie). Original recipe here.

Sugar Cookies:

  • 250grams Butter
  • 1 cup caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp salt

Method: Cream butter and sugar, mix in egg and vanilla. Stir in flour and salt. Wrap dough and refrigerate till firm (1 hr – over night). Flour surface, roll thin and cut desired shape. Place in tray lined with baking paper. Bake at 190 degrees for 8-10 mins. They will be soft, but will get harder as they cool down. Sprinkle with icing sugar and serve (or drizzle will thin icing and scoff your face, like we did).


I must add, that neither of these are healthy. They are not helpful for hips, thighs and saddle bags.

Much love peeps xxx


I swear there was some there just a minute ago? It was the best damn shortbread I have ever tasted. And I don’t normally like shortbread.

I found this recipe in my recipe journal, I must have cut it out a million years ago with the intention of making it one day. So glad I found it.

I promise you it was yum. It lasted all of a day, and that’s saying something. I dare you to make it. Do it, now!

the best shortbread recipe ever:

  • butter to grease
  • 250g butter at room temp
  • 100g caster sugar
  • 300g plain flour sifted
  • 90g rice flour sifted


Pre heat oven to 150 degrees. Beat butter and sugar till creamy. Gradually add flours, beating on low speed until almost combined (I dumped it all in at the same time-still tasted good). In the bowl, use hands to bind the ingredients. On a lightly floured surface, knead the dough (it will be slightly crumbly, thats a good thing). Pack into a small biscuit tray (I used a spatula to smoosh that little bit more). Score into the desired size pieces (I cut instead of score which made getting them out much easier). Bake for 45mins -1hr.

It was sooooooooooo good. I had shortbread with cold milk last night and felt myself wanting to do a crossword puzzle and found myself dreaming about slippers. Such a lovely feeling. Now I must go and run 5 km to burn it off. There should be warnings on baked goods.

Much love peeps xxx

Today there is flour all over my kitchen. My poo brown rented kitchen bench had crazy dandruff. There is little clouds of white across my ugly beige lino. My house smells all sorts of crazy beautiful, you know, the awesome baking smell that simultaneously turns you on but also makes you want to roll around in sugar and butter at the same time? What? That doesn’t happen to you? My bad.

Round one of my Christmas baking has begun. The ‘test’ round. Pretty much an excuse to make Xmas yummies to gorge on, whilst claiming that you needed to test the recipe before giving the treats as gifts. And baking them in November also means they won’t keep till Christmas so you just have to eat them. Bugger.

Today we baked some salt dough decorations (not edible), shortbread and sugar and spice biscuits (will share the recipes later this week).

My waistline is not going to be happy come Christmas time. My husband however, is wearing a gigantic smile thanks to a giant pile of yummies on the counter top. If your near by my house please drop in and help yourself to the baked goods because I could possibly eat everything myself if given half a chance.

Clearly I’m going to have to increase the gym time to balance it all out.

Much love peeps xxx


WARNING: This is a ‘how to’ by someone who is super slack.

I’ve been following the 12wbt food plan over the past 10/11 weeks as close as I can. Its hard to follow it to the tee because our routine in the kitchen revolves around the tiny human. You see the sink is about 3/4 meters from her bedroom door. If only one of us is home, food needs to be easy or prepared early, it makes the dinner/bath/bed routine so much easier, and avoids noise making after she goes down.

I’m going to share one of my new favorite lazy (but healthy) meals. Its super tasty and good for anyone who hates measuring and weighing, not to mention the clean up afterwards.

Chilli Thai Chicken Nuggets/Patties

You will need:

400-500 grams Chicken Mince (I say 400-500 because Coles and Woolworths always have roughly in between those sizes, and I’m too lazy to go to a butchers and ask for a specific amount)

Chilli Chutney (Home made is the best, Aidans mum made ours, its blinking strong but works so well in this recipe)

Garlic, Ginger, Basil, Corriander (Get the squeezy tubes, you avoid dead herbs in your crisper)

Quinoa Flakes

Salt and Pepper

Large Zip lock Bag


Bread crumbs (optional)



Open the zip lock bag and whack the chicken mince in. Add about a teaspoon and a half of the chilli chutney into the chicken. Squeeze a big blob of garlic and ginger into the bag, but only squeeze half that amount of corriander and basil. Add a heaped handful of Quinoa Flakes to the mix. The salt and pepper depends on how much you like of each, I always go fairly lightly on each, its really only a minor flavor.

Close the zip lock bag so there is only a small amount of air, mush all the ingredients together. The more you mush, the better it mixes. This mix feeds about 4 people. So if your making it for 2, use fresh mince, take out half then freeze the remainder, and whammo you’ve already got a meal ready for next week.

Said bag of mushed ingredients

Heat your pan so that its hot. Add oil. Take a teaspoon (for nugget size) or a dessert spoon (for pattie size) and scoop the mix into a ball. If you want to use the breadcrumbs this is where you would coat your chicken balls. Squish the balls flat either before or after you put it in the pan (the thinner the nugget, the quicker it cooks).

Boom, dinner’s ready!

Basically that’s it. After you’ve cooked it eat it. I mostly have these with salad, but they also make super yummo chicken burgers, and if you alternate the chilli chutney and corriander for grated carrot they would be good for kids too.

Go on try it, you know you want to.

Much love peeps xxx



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