Anzac Caramel Slice

Hello Everyone!

I hope you had an amazing Easter weekend catching up with your families and eating way too much chocolate! I decided to do another baking post this week to celebrate Anzac Day (if you don’t know what this is, I talked about it a little bit in last year’s post which you can find here). I wanted to try baking something a little bit different as I have made quite alot of cupcakes over the past few months and felt that it was time for a bit of a change. I have seen a few recipes similar to this on Pinterest and was really intrigued by it, so I decided to test it out myself and was really pleased with the result. I decided to use my Anzac biscuit recipe from last year for the base, as I really liked how they turned out and thought it would be perfect for this recipe. Let’s get started!

You Will Need:

  • 100g butter
  • 2 tablespoons golden syrup
  • 1 1/2 cups rolled oats
  • 1 cup desicated coconut
  • 1 cup plain flour
  • 1/2 cup brown sugar
  • 3/4 cup caster sugar
  • 2 teaspoons baking soda
  • 2 tablespoons boiling water

Caramel:

  • 395g tin sweetened condensed milk
  • 30g butter
  • 2 tablespoons golden syrup

Topping:

  • 150g dark chocolate
  • 1 tablespoon butter

What To Do:

Base:

  1. Preheat your oven to 160 degrees celcius and line a slice tin with baking paper.
  2. Melt the butter and golden syrup together in a pot over medium heat.
  3. Place the rolled oats, coconut, flour and both sugars into a mixing bowl and stir together until combined.
  4. Place the boiling water into a small bowl and sprinkle over the baking soda, stirring until combined.
  5. Pour the baking soda mixture into the butter and mix until combined.
  6. Slowly add the dry ingredients into the butter mixture and mix well.
  7. Pour the anzac biscuit mixture into your lined slice tin and spread evenly.
  8. Place into the oven for 15 minutes or until golden brown.

Caramel:

  1. While your base is cooling, add your butter, condensed milk and golden syrup into into a pot over low heat and stir for 15 minutes until golden and thick (make sure to keep an eye on this and constantly stir, otherwise you may end up burning it).
  2. Allow the caramel mixture to cool slightly before pouring over the base and place in the refrigerator to set.

Topping:

  1. Place your butter and dark chocolate into a bowl and microwave in 30 second bursts until melted and smooth.
  2. Allow to cool slightly before pouring over the set caramel and spread evenly.
  3. Place the slice into the refrigerator to set for about an hour before slicing.

    I hope you enjoyed this recipe and I would love to see your recreations so feel free to tag me on instagram @ladydaisyblog 🙂

    You can find the original caramel recipe here.

    Easter Cupcakes

    Hello Everyone!

    The recipe I’m going to share with you today is one of my absolute favourite things to make around this time of year. Although I have done quite a  few cupcake recipes lately, there’s always room to squeeze in one more, especially when it comes to Easter. I didn’t really have a particular plan in mind while making these, but they are definitely one of the best I have made so far, in my opinion. I hope you enjoy this recipe and I would love to know what your favourite Easter treat to make is 🙂 Let’s get started!

    You Will Need:

    • 3/4 cup & 2 tablespoons plain flour
    • 1/4 cup & 2 tablespoons cocoa powder
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup brown sugar
    • 1/2 cup white sugar
    • 1 egg
    • 1/2 cup milk
    • 1/4 cup canola oil
    • 1 teaspoon vanilla essence
    • 1/2 boiling water

    Icing:

    • 100g butter, softened
    • 1 1/2 cups icing sugar
    • 1-2 teaspoons vanilla essence
    • 1-2 tablespoons milk
    • 1 large bar milk or dark chocolate
    • 1 bag of mini eggs

    What To Do:

    1. Preheat your oven to 180 degrees celcius and line a cupcake tin with paper cases.
    2. Sift your dry ingredients into a large bowl, then add both sugars and stir well.
    3. Add the egg, vanilla essence, milk and oil and beat with an electric mixer until combined.
    4. Pour in the boiling water and mix until just combined. Keep in mind that the mixture will will be very runny.
    5. Transfer the mixture into a large jug and pour into the cupcake cases until they are 3/4 full.
    6. Place the oven for 20-25 minutes or until cooked.
    7. Remove from the oven and place onto a wire rack to cool.
    8. While the cupcakes are cooling, you can start preparing your decorations by grating about 2 rows of a large chocolate bar.
    9. To make your icing, place your butter into a large bowl and mix with an electric mixer on a high speed for about 5 minutes.
    10. Add the icing sugar and mix slowly until a smooth icing starts to form.
    11. Add the vanilla essence and milk and mix on a high speed for about 10 minutes or until your icing becomes white.
    12. Using a star nozzle, pipe the icing into a swirl on the centre of each cooled cupcake.
    13. Sprinkle with grated chocolate and place 3 mini eggs into the centre of each swirl.

    You can find the original recipe here.

    Lemon Cheesecake

    Hello Everyone!

    A few weeks ago, my mum mentioned that she had a few lemons to use up, so I offered to make her a lemon cheesecake. I spent a few minutes searching for a good recipe to use that didn’t include gelatin, as I have made a cheesecake with gelatin before and I really wasn’t happy with the result. The best recipe I found was on Nigella.com, and it turned out so well that this will be my new go to recipe. This cheesecake received so much praise that I will definitely be making it again in the near future. Let’s get started!

    Note: I have adjusted this recipe to the exact measurements I used, but you can find the original recipe below.

    You Will Need:

    • 395g tin sweetened condensed milk
    • 250g carton cream cheese
    • 300ml whipped cream
    • 6 large lemons
    • 12 digestive biscuits (crushed)
    • 80g butter

    What To Do:

    1. Grease a round cake tin with a removable base.
    2. Melt the butter over a low heat and add the crushed biscuits. Stir until the biscuits soak up all the butter.
    3. Pour biscuit crumbs in the prepared cake tin and press with your fingertips until firm. Place in the refrigerator.
    4. Place the cream cheese into a large bowl and soften with an electric whisk.
    5. Slowly add the sweetened condensed milk and mix well after each addition until smooth.
    6. Start by folding in the whipped cream, and mix until smooth with the electric whisk.
    7. Add the lemon juice to the mixture slowly and mix well after each addition until thickened.
    8. Pour the mixture on top of the biscuit base and place in the refrigerator for at least an hour or until firm before serving.
    9. Top with lemon zest and mint.

    I hope you enjoyed this recipe and I would love to see your recreations 🙂

    You can find the original recipe here.

    Valentines Day Brownies

    Hello Everyone!

    As Valentines Day is just around the corner, I wanted to bake something for this weeks post that could be used as a great gift and could also be made any other day of the year. I wasn’t really sure what to make as my boyfriend and I don’t really celebrate Valentines Day, but as I was scrolling through a few Pinterest recipes, I thought ‘why not make raspberry chocolate brownies?’ They include chocolate and the colour red, so it seemed like the perfect choice! Let’s get baking! 🙂

    You Will Need:

    • 200g butter
    • 3/4 cup cocoa powder
    • 4 eggs
    • 2 cups sugar
    • 1 teaspoon vanilla essence
    • 3/4 cup plain flour
    • 1 tsp baking powder
    • 1 cup frozen raspberries

    What To Do:

    1. Preheat your oven to 180 degrees celcius and line a brownie tin with baking paper.
    2. Melt the butter over medium heat. Add the cocoa powder and stir until smooth.
    3. Add the eggs one at a time and mix well after each addition.
    4. Pour in the sugar and vanilla essence and stir until all the sugar has dissolved.
    5. Sift in the flour and baking powder, stir until well combined.
    6. Fold in the raspberries and pour mixture into the prepared baking tin.
    7. Place in the oven for about 40 minutes and allow to cool on a wire rack.
    8. Once cool, sprinkle with icing sugar and cut into 12 squares.

      You can find the original brownie recipe here.

      Healthy Snacks

      Hello Everyone!

      I hope the New Year is going great for you so far and that you’re all managing to stick to your New Years Resolutions 🙂 As my main resolution was to become alot healthier this year, and it is the middle of Summer here in New Zealand. I decided that today I would share a few of my favourite healthy fruit-based snacks that are perfect for hot days and are much healthier than an ice cream. Let’s get started!

      Strawberry Smoothie

      • 1/2 cup milk (I like to use almond milk)
      • 1/2 cup strawberries
      • 1/2 frozen banana
      • Optional: 2 tablespoons vanilla yoghurt

      Blend all the ingredients together until smooth and pour into a tall glass. Enjoy!

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      Yoghurt and Fruit Bowl

      • 1 cup vanilla yoghurt
      • 1/2 peach
      • 1/2 banana
      • Handful of cherries
      • Rolled oats or shredded coconut

      Slice up your fruit into small pieces. Place the vanilla yoghurt in a bowl and layer all of your fruit on top. Sprinkle over about half a handful of rolled oats or shredded coconut. Enjoy!

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      Berry Smoothie Bowl

      • 1/4 cup milk or water
      • 1 cup frozen berries
      • 1/2 banana
      • Chia seeds
      • Rolled oats or shredded coconut

      Place your berries and liquid into a blender and blend until smooth. Slice up a banana and pour the berry mixture into a bowl. Place your banana slices on top and sprinkle over chia seeds and rolled oats or shredded coconut. Enjoy!

      What is your favourite healthy snack ? 🙂 

      Turkish Delight Cake

      Hello Everyone!

      Welcome to my first baking post of 2017! I am so excited to share this recipe with you today. I decided that I wanted to make my mums birthday cake this year and as her favourite chocolate is turkish delight, I really wanted to find a way to incorporate this into the cake. Although the only turkish delight I used was in the decoration, if you can find rosewater essence, you could use this in the buttercream if you would like to add a bit of extra turkish delight flavour. I wasn’t able to find any rosewater essence so I just used strawberry, and it still turned out delicious. Let’s get started!

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      You Will Need:

      • 175g butter, softened
      • 1 3/4 cups sugar
      • 1 teaspoon vanilla essence
      • 3 eggs
      • 2 cups plain flour
      • 1/2 cup cocoa
      • 2 teaspoons baking powder
      • 1 cup milk

      For The Icing:

      • 4 tablespoons butter, softened
      • 1/2 teaspoon strawberry essence
      • 2-3 teaspoons milk
      • 1 cup icing sugar

      Extras:

      • 1 can chocolate frosting
      • Mini marshmallows
      • Turkish delight squares (cut diagonally)
      • 9″ round cake tin

      What To Do:

      • Preheat your oven to 180 degrees celcius and line your cake tin.
      • Cream together the butter and sugar until light and fluffy. Add in the eggs and vanilla and mix well after each addition.
      • Sift the flour, cocoa and baking powder into the mixture and mix until combined.
      • Add in the milk by quarters and mix well after addition addition.
      • Pour the mixture into your lined cake tin and place in the oven for 30 mins.
      • Once your cake is cooked, place onto a wire rack to cool.

      At this point I decided to repeat this process as the cake had come out of the oven a little bit flat and I wanted it to have 2 decent sized layers. You can choose to either keep the single cake or repeat this process like I did.

      • When your cakes have cooled, prepare your butter cream icing by mixing all of your ingredients together until a smooth icing forms. This should make enough to have a slightly thick layer of icing spread between your cakes, to help them stick together.
      • After you have stacked your cakes together, carefully spread your chocolate frosting evenly over the entire cake. I like to keep my icing quite thick as I find it makes the cake a little bit more on the moist side.
      • Now is the fun part! Add on your chocolate turkish delight pieces and mini marshmallows in whichever pattern you would like. I decided to chop the mini marshmallows into quarters and sprinkle them on top as I found it helped to brighten up the cake a little bit.

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      I hope you enjoyed this recipe and find the cake as delicious as I do! I would love to see all of your recreations so feel free to tag me on Instagram @ladydaisyblog 🙂

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      Christmas Treats

      Hello Everyone!

      I hope you are enjoying the lead up to Christmas and the posts I have written for you so far 🙂 Not long to go now! For this weeks post I have decided to include a few more Christmas treats that I absolutely love and are perfect for every night in the lead up, especially Christmas Eve. These recipes are so simple and delicious, making them the perfect thing to whip up when you want something a little bit sweet. As Christmas is during the summertime here in New Zealand, I have based these recipes around that but you can definitely alter them to suit whatever season you like. Let’s get started!

      Peppermint Candy Cane Iced Chocolate

      You Will Need:

      • 1 cup chilled milk
      • 1 candy cane
      • 2-3 drops peppermint essence
      • 1-2 tablespoons hot chocolate powder
      • 1 scoop vanilla ice cream
      • Whipped cream to garnish

      What To Do:

      1. Place 1/4 cup of chilled milk into into a glass and add in your hot chocolate powder. Mix well until there are no lumps.
      2. Once you are happy with the consistency of your milk, add the rest of your milk into the glass and stir well.
      3. Add in a few drops of peppermint essence, stir well and add a scoop of vanilla ice cream into the glass.
      4. Top with whipped cream and a candy cane. Enjoy!

        Christmas Cupcakes

        You Will Need:

        • 1 1/4 cups plain flour
        • 1/4 cup cocoa powder
        • 2 teaspoons baking powder
        • 1/2 cup brown sugar
        • 100g butter
        • 2 eggs
        • 1/2 cup milk

        Icing:

        • 100g butter, softened
        • 1 1/2 cups icing sugar
        • 2-3 drops vanilla essence
        • 1-2 tablespoons milk
        • Food colouring and decorations of your choice

        What To Do:

        1. Preheat your oven to 190 degrees celcius and line a cupcake tin with paper cases.
        2. Sift your flour, cocoa and baking powder into a large mixing bowl.
        3. Add in the brown sugar and stir until combined.
        4. Melt the butter and pour into the dry ingredients. Mix until well combined.
        5. Beat together the eggs and milk. Pour into the dry ingredients and mix until smooth.
        6. Spoon the mixture into the paper cases until 2/3 full. Place in the oven and bake for 20 minutes or until cooked.
        7. Set aside to cool before icing.
        8. To make the icing: Place the butter in a mixer and beat until almost white. Sift in the icing sugar and mix well.
        9. Add in the vanilla essence and milk and beat until smooth and creamy. Add more milk if necessary.
        10. If you would like to change the colour of the icing, add in a few drops and mix until it forms a solid colour.
        11. Pipe onto your cooled cupcakes and decorate.

          I hope you enjoyed these recipes and would love to know whether you try them out or not 🙂 I absolutely love how they turned out and I was so happy with how the holly leaves came out, even though I made them all without a leaf cutter haha. I have included a few photos of the Christmas Fruit Cakes I decorated below.