Baking a Giant ANZAC Cookie

For those reading who aren’t Australian, ANZAC Day is a Public holiday held to commemorate the first military action initiated by Australian and New Zealand forces in the first world war. Hence, ANZAC stands for Australian and New Zealand Army Corps.

Traditionally, Australian’s bake ANZAC cookies (a sweet biscuit made of rolled oats and syrup) on the day, in memory of the soldier’s staple food which was a hard biscuit (no sugar involved) made with ingredients that ensured the biscuit wouldn’t go mouldy. Sadly, the soldiers didn’t get the sweet, warm, oaty crunch of the ANZAC biscuits we bake today.

Today, instead of baking lots of little biscuits I decided to make one giant cookie.

If you want to make it yourself; preheat your oven to 170˚C and mix 150g melted butter, 2 tbsp golden syrup, 1.25 cups of self-raising flour, a dribble of water, 1 cup rolled oats and 1/2 cup caster sugar together. Then use your hands to spread it into a giant cookie and bake for 17 minutes or until golden brown.

I had a slice of cookie with some hot cocoa (cocoa powder, almond milk and a squeeze of maple syrup) in my favourite ‘Life is Beautiful’ Mug. As simple as it is, I love having a funny/inspirational message on my mugs to start the day and this one has to be my favourite.

If you want an fun mug to cheer you up at the start of the day, I recently found these awesome ‘life is beautiful’ mugs. You have to admit they are absolutely adorable… if you’re a sucker for cute things like me. They would make a great gift as well!

Enjoy!! Have you made ANZAC cookies before? Comment below and we can chat 🙂

xx

Carrot Cake Tea Party for Easter

This Easter long weekend I decided to have an Easter Tea Party to celebrate. It was the perfect morning tea to begin the day with family.

I’ve always loved carrot cake, but I thought Carrot Cake Cupcakes are the perfect bite size to still enjoy the carroty-cinnamony flavour.

It’s a well-known wives tale that carrots improve eyesight. Whilst incorporating carrots into your diet won’t give you 20/20 vision, they do have vitamin K1, potassium and antioxidants which improve eye health. Cinnamon is a fantastic spice for flavour, but it also has anti-inflammatory properties which boost immune!

I iced these cupcakes with Betty Crocker Vanilla Icing (because it reminds me of my childhood), but they are also delicious with cream cheese icing ← my go-to recipe.

I decorated the cupcakes with edible mini wafer flowers and served them with warmed hot cross buns, chocolate mini easter eggs and French Earl Grey Tea. Delicious!

Recipe (makes 6)

You will need:

  • 2/3 cup self-raising flour
  • 1/3 cup caster sugar (or maple syrup for a less processed sweetener)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup olive oil
  • 3/4 grated large carrot or 1 grated medium carrot
  • 1 egg

Method:

  1. Preheat oven to 180˚C, line a cupcake baking tin with patty pans.
  2. Combine flour, sugar, cinnamon, salt and baking powder in a large bowl and stir.
  3. Slowly mix in carrot and oil
  4. Beat egg in a separate bowl and then mix in with all ingredients
  5. Pour mixture in patty pans (about 2/3 full)
  6. Bake for 18 minutes
Image 2

Then enjoy!! Happy Easter!

xx

The Cafe that Has it All

Wild Sage, Cammeray is a bustling brekkie, lunch AND dinner destination that you won’t want to miss. The menu has such a wild range of food options that even the fussiest eaters could find something to appease them. So bring along your pickiest friends, but if that hasn’t got you convinced their relatively – remember we are talking Sydney Lower North Shore guys – cheap prices will.

I went for breakfast with a friend and was amazed at the array of food options. I found it difficult to choose between their sweet chia pod with coconut yogurt/crunchy granola and their savoury ‘Healthy Bowl’. In the end, I decided to go for the savoury option which was a delicious fusion of avo, grilled haloumi, quinoa, spinach, poached eggs and a shot that had hints of ginger. It was even tastier than it sounds.

You’ll be sitting in a large open room, with lots of other tables so its a great spot for an event or a large group of people. The restaurant is decorated with colourful artworks and pot plants, hung amongst glass panes.

Wild sage brekkie.jpg

For lunch, I recommend their chilli pulled pork slider bun, which is perfectly tender and will satisfy your spicy cravings. Pair that with a sweet beverage from their extensive drinks menu – perhaps their Pineapple/Mint frappe or fresh coconut water served in the shell.

And there’s more. For dinner, dress up and take a special someone to indulge in one of their share plates. I’m a sucker for good seafood so my favourites would have to be the seared scallops with aioli or the King prawns served with steamy garlic bread. I’m going to be honest with you, the mains do get quite pricey as the restaurant becomes more expensive for dinner. But, it will be worth it when, for $32, you can have Wagyu striploin or marinated lamb cutlets.

As much as I want to delve into explaining all the great food options available, it would take too long. Hop onto their swanky website (which is as beautifully crafted as their food) if you have further foodie questions you want answered (http://wildsage.com.au/)

Give this modern Australian cuisine a go, and enjoy a meal out with friends!

xx

The Ultimate Homemade Freakshake

Okay find your stretchy pants and prepare yourself for the treat of the year.

I love am obsessed with chocolate, and recently I’ve been wanting to devise the perfect dessert that will satisfy my cravings. For this dessert, I’m diverging from my usual healthy desserts and going all out. However, it still has a couple of substitutions from a traditional Freakshake for some extra nutrition benefits!

Credit to Pinterest for helping me discover the original Freakshake.

You will need:

  • 3 of your favourite chocolate bars – I chose Kit Kat, Twix Bar and Mini Toblerone
  • Plain regular donuts – try Noshu Donuts (they are 97% sugar free, low carb, high fibre and gluten free).
  • 3 scoops of Halo Top (DF options) or FroPro icecream
  • 1 cup coconut milk
  • 1/2 cup coconut cream
  • 2 tbsp Cocoa powder
  • 2 drops MyProtein Chocolate FlavDrops
  • You could even add a spoon of peanut butter to the shake if you are craving some nuttiness

Method:

  1. Pop three generous scoops of ice cream, coconut cream, the milk, peanut butter and the cocoa powder into a blender, and whip together. You can add bits more of different ingredients to get the best flavour for you!
  2. Pour the shake mixture into the milkshake glass.
  3. Decorate away! Go crazy poking the choccies into the creamy shake.
  4. Slide the donuts onto the straws and pop in (make sure to do this before the straws are in the shake, or as you fiddle, it may overflow).
  5. Enjoy!

And it’s as easy as that. Your perfect dessert for a cheeky treat.

xx