Archive | Dessert RSS feed for this section


4 Oct

I used four eggs, and got 28 macaroons.

Beat egg whites to stiff peaks, slowly add in caster sugar (that’s the really fine one) – 50g for each egg white.  Stir in dessicated coconut – 1/4  cup for each egg white.

Spoon onto baking paper, or if you’re not making them in a big rush because you need to take a plate to a baby shower in a few hours you could pipe them all fancy-like.

I went with a tablespoon.

A sampling toddler is optional at this point.

Bake about half an hour at 150c/300f, until dry but not brown.  Cool on the tray.

They’re yummy like that, but I melted a little chocolate for drizzling this time.  I used roughly 25 grams.

So to sum that up because I got a little rambly…..

Preheat oven to 150c/300f.  Line baking tray with paper.

For 28 macaroons use –

  • 4 egg whites
  • 200g caster sugar
  • 1 cup dessicated coconut
Beat egg whites to peaks, slowly add sugar, stir in coconut.  Spoon onto lined tray.  Bake half an hour, or until dry but not brown.  Cool on tray.  Drizzle, dip, or coat in chocolate if you want.
For lots more recipes check out Tasty Tuesday at Balancing Beauty and Bedlam.

They worked!

16 Feb

I mentioned I was going to try to make Valentine treats using this method, but obviously had to change the actual recipe for it to work for us.

First I used this recipe to make a sheet cake.  I figured it would work but hadn’t actually tried it before, I think I baked it half an hour on 150c/300f.  I popped it in the freezer to help it cool faster.

When the cake had reached room temperature I mixed this up (using gluten free flour, coconut milk, and just skipping the butter to meet everyone’s needs) and followed the original method.  One thing I did different, is I put a little mark on the bottom of the paper liner so I couldn’t lose track of where the front was.  Some of the hearts stayed down, while others floated, but that’s okay because I made a dozen and only needed seven.  In fact, for BT2 I chose a floaty one on purpose, I think they look just as cool.

Once the muffins were cooled I whipped up some icing.  (Cream 250g butter, add 250g icing sugar, colour with lots of strawberry jam…. LOTS.)

At this stage the kids were all happy, so I decided to melt a little bit of chocolate and drizzle it over the top.

BT2 doesn’t eat diary so I used one where the heart was visible (I had to cut a little batter off the top of it, but not much) and just drizzled the chocolate over it.

And a post-three-year-old-mauling shot:

They required more effort than I would usually put in, but for a treat they were lots of fun!

Crumble Topping

20 Dec

Rhubarb and Apple Crumble (Gluten Free)

  • 2 cups rolled oats
  • 1 cup flour (rice for gluten free, otherwise wheat)
  • 1 cup brown sugar
  • 1 heaped tsp ginger
  • 100g butter if using wheat, 125g butter if using rice) – melted

Mix it all together and put it on top of fruit.  I don’t know how long this takes, I just put it in the oven before I sit down to eat dinner then check it after.  I’m guessing half an hour?  But it’s done when it is a bit golden and the fruit juices are bubbling.

Dutch Puff-ish Thingie

23 Nov

Okay, I dropped the ball on the whole food blog portion of my life, but hopefully I’m back now.  The fourth Bottomless Tummy has just turned three and I was a little disorganised preparing his party food, which left me doing a mad dash at the end.  Hopefully one of the near future posts will cover how we host (nearly) packaged food free parties.  But for now we’re back to my ‘Too Many Eggs!’ theme.

I’ve been slowly getting this just how I like it, while converting it to gluten and dairy free..  Slowly, because I’ve been trying not to feed it to the kids so often that they start refusing to ever eat it again.  EVER!

So far so good with that.

We’ve been eating this for lunch, but I would happily eat it for breakfast or dessert too.

First turn your oven on to 200c/400f.

Next measure 1 cup rice flour (I used white, but I’m sure either would be fine) and 1 cup tapioca starch in to a mixing bowl.  As an aside, I can’t stand when rice flour makes stuff gritty, I don’t even like it when the food is fine but there is a grittiness afterwards.  If you share my rice grit loathing you are safe with recipe.

Break in 8 eggs and whisk until smooth.

Somewhere in there your oven will get hot.  Chuck 75g fat (shortening, or butter if dairy is okay, bacon drippings would be yummy if you can eat pork products) in your oven dish and pop it in the oven.  Pull it out again when it’s melted.

If I want apples in the puff I add them with the butter.  If I’m putting something softer in (eg, banana or mushrooms) I add them after the butter has melted.  I just use enough to make a single layer on the bottom of the dish.  For a sweet dish I stir a heaped Tbs honey in to the butter.

Put the oven dish back in to make sure everything is hot when your egg mix is ready.

Whisk 2 cups coconut milk (or whatever milk you use, I’m sure they’re all fairly equal for this) in to the egg mix.

When everything in the oven is hot, pull the dish out, pour the egg in, and return to the oven.  Bake 15-20 minutes, until puffy.

Fresh out of the oven it's all puffy.

The puffiness will collapse fairly quickly, and it ends up with a baked custard kind of a texture.

Editing to add this to Tasty Tuesday.  Go see lots more great recipes!

Fudge Brownie

12 Nov
This keeps for at least a week in an airtight container, no need to freeze it if it’s not getting eaten the same day, even though it’s gluten free.
  • 125g butter
  • 1c sugar
  • 2 eggs
  • 1/3c cocoa
  • 1/2c potato flour
  • 1/3c tapioca flour

Preheat oven to 180c/350f.

  1. Cream butter and sugar.
  2. Add eggs one at a time.
  3. Mix in each dry ingredient, one at a time.
  4. Spread in a 19 x 26cm /  7.5 x 10″ dish, and bake for 15 – 20 minutes.

For a stodgy-in-a-good-way result remove it as soon as a skewer comes out clean, if it cooks longer it is still yummy, the texture just gets more like a cake the longer it cooks.


19 Oct

Pavlova is a classic dessert that was first made in New Zealand Australia New Zealand Australia New Zealand, each country keeps finding recipes that were written a couple of years earlier then the other country’s earliest recipe, but whatever – it’s a classic dish in both Australia and New Zealand.

All you need is:

  • egg whites*, usually 3
  • 50g castor sugar (superfine sugar in U.S.) for each egg white

Preheat oven to 150c/300f.  Line an oven tray with baking paper.

  1. Beat whites to stiff peaks.  
  2. Slowly add sugar, beating after each addition.  If using an electric mixer you can add it in just a few batches, but you want to add a (dessert or table)spoonful at a time if using a hand beater or whisk.
  3. It should start looking glossy.

    No need to turn your head sideways. The beater was resting on the edge of the bowl, okay?

  4. When all the sugar is added turn it out on to the paper.  Spread in a circle, at least an inch thick.

    Bake for one hour.

    When it’s cooked it should NOT be this colour:

    You want it to still be fairly white.  My oven always needs to cooler, but I forgot to allow for that.  Even though I’ve been using it for over a decade.  And it’s the only oven I’ve ever made a pav in.  The bonus is – if it browns like this the bottom will go all chewy caramelly.  Yum.  I like it like that but had only managed to make properly cooked ones until this scatter brained moment.

    Moving right along……

    When it’s cool cover it in whipped cream (unless you want to keep it dairy free, of course).  It’s fine left like that, but is nice decorated with sliced fruit (traditionally kiwifruit and/or strawberries, but if your kids should already be in bed and you can’t be bothered dealing with kiwifruit skin feel free to slap some banana on it.

    It all collapses when it's cut, but that's okay, that's what pavlova is SUPPOSED to look like.

    One more photo…. you should have a crunchy crust (that doesn’t sound so nice, lets call it a shell) outer shell, like meringues, and a marshmallowy inside, not like meringues.

    Last Step – enjoy a taste of New Zealand Australia New Zealand Australia New Zealand!

    *Keep the yolks for other foods, such as mayonnaise.


13 Oct

Makes 30

  • 50g butter
  • 75g chocolate
  • 1 cup icing sugar
  • coconut for coating (watch out for preservatives if that’s an issue)

(Traditionally 1tsp rum is used too, but I’ve never added it.)

Melt the butter and chocolate.  Chocolate can be quite temperamental, and is supposed to be heated very carefully, but for this I just chuck the pot straight on the element on medium heat.  Turn it off when there are still some lumps, and let the warmth of the melted stuff finish the job to ensure the chocolate doesn’t seize.


This shows what it looks like when I take the pot off the heat. Except it's not usually blurry. As long as I have my glasses on.


Stir in the icing sugar.* Form in to balls…

coat in coconut**….

…and you’re done.

They set more if left a while, but they’re yummy straight away too.


Melting mint chocolate instead of plain is an easy way to get a fancy flavour.

For raspberry I have added raspberry jam to taste (it was 4Tb for mine), added a Tb cocoa, then needed an extra cup of icing sugar for it to be workable.

**I think dessicated coconut is not available everywhere – chopped peanuts might be nice.  Let me know what you have used so others can glean your ideas!

For more recipes, as well as money saving tips for in the kitchen, visit Tasty Tuesday!

%d bloggers like this: