Valentine’s Day is right around the corner and that always gets me in the mood for all things red velvet. Over the years, I’ve posted several red velvet recipes; my favourites being red velvet crinkle cookies and red velvet cupcakes. Today, I present to you my red velvet waffles with a cream cheese glaze. These are extremely quick and easy to make as they use a boxed cake mix, although you could certainly make a cake batter from scratch if you prefer. These waffles are perfect to spoil a loved one (or yourself!) this Valentine’s Day.
Ingredients (makes 6 waffles)
1 x Betty Crocker Devil’s Food Cake mix (or equivalent)
1 tablespoon cocoa powder
2 teaspoons vanilla extract
2 tablespoons red food colouring (or until you are satisfied with the colour) Cream Cheese Glaze
115g cream cheese, softened
60g butter, softened
1½ cups icing sugar
1 teaspoon vanilla extract
½ cup milk To serve
Sugar hearts (optional)
Whip together the cream cheese and butter in a large bowl until smooth. Stir in the icing sugar, vanilla and milk and whisk until smooth. Set aside.
Make cake batter according to the instructions on the box (I use the vegetable oil and milk options). Add cocoa, vanilla and food colouring and whisk until smooth.
Heat your waffle iron according to the manufacturers’ instructions. Spray the waffle iron with cooking oil and then pour the waffle batter onto the iron so that the grid is covered. Cook (I use level 3-4) until the waffles are cooked through and crisp on the outside.
Repeat with the remaining waffle batter.
Serve waffles warm drizzled with the glaze and topped with berries and sugar hearts. Enjoy!
Inspiration from Pinterest, glaze recipe adapted from Kevin Is Cooking.
I’ve always been fascinated by red velvet cake, probably since seeing the memorable bleeding armadillo groom’s cake in Steel Magnolias! Red velvet isn’t a very common flavour in Australia (although this is changing), and so finding a strong enough red food dye can be challenging. I used Wilton red no-taste colouring paste, but have heard Dr. Oetker works well too. These cakes are light and fluffy, and due to the buttermilk are not overly sweet. I served mine with cream cheese frosting, but a vanilla buttercream would also work well.
Ingredients (Makes 24) Cupcakes
150g softened butter
⅔ cup caster sugar
2 tspns vanilla extract
1 ⅓ cups self raising flour, sifted
4 tblspns cocoa, sifted
½ cup buttermilk
1 ½ tblspns of good quality red food colouring (I use Wilton’s, you may need to adjust the amount depending on the brand you use)
Method Preheat oven to 160°C. Place butter, caster sugar and vanilla into a large bowl and beat with electric mixer until pale and creamy. Add the eggs, beating until well combined. Add the flour, cocoa, buttermilk and food colouring and beat on a low speed until just combined.
Divide mixture into cupcake tins lined with patty pans. Bake for 15-20 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to a wire rack to cool.
Once the cupcakes are almost completely cool, start making the cream cheese frosting. Place the cream cheese and butter into a large bowl and beat with an electric mixer for 8-10 minutes. Add the icing sugar and vanilla and beat for a further 5 minutes or until completely smooth. Add the milk and beat until just combined.
Top each cupcake with a thick layer of frosting and, if desired, break up one of the cupcakes and sprinkle its crumbs over the remaining cakes. Enjoy!
Recipe adapted from Donna Hay’s recipe ‘red velvet cupcakes with sugared cranberries’.
Considering it’s winter, we have been incredibly lucky to have an abundance of delicious, flavoursome strawberries and these cakes take full advantage of them.
These cupcakes are probably the quickest and easiest to make in the history of the world; you simply blitz the ingredients in a food processor, divide into patty pans and bake!
The cakes are very light with a soft, sponge-like texture, which makes them perfect for butterfly cakes. If butterfly cakes aren’t for you, they’re also delicious with a frosting of your choice (try my vanilla buttercream or marshmallow frosting).
Ingredients (makes 12) 1 cup (125g) self-raising flour
⅔ cup (125g) caster sugar
125g butter, softened
2 large eggs
1 teaspoon vanilla extract
2 tablespoons milk
Sweetened thickened cream (or whipped cream)
Good quality strawberry jam
Fresh strawberries, halved (optional)
Method Preheat oven to 200ºC and line a 12-hole muffin tin with patty pans.
Put all of the ingredients except for the milk into a food processor and blitz until smooth. Pulse while adding the milk until just combined.
Divide batter evenly among the patty pans (I know it doesn’t look like much batter, but they will rise a lot).
Bake for 15-20 minutes or until a skewer inserted comes out clean. Transfer immediately onto a wire rack to cool completely.
If you will be serving the cakes immediately, make your thickened cream and cut up your strawberries while the cakes cool.
Using a sharp knife at a 45 degree angle, cut out a circle from the top of each cake and cut it in half to make the butterfly wings. Fill the holes with a teaspoon or so of strawberry jam and then top with cream, butterfly wings and another line of jam. If you like, you can serve them like this in the traditional butterfly cake style (below).
For me though, I love fresh strawberries so I top each cake with a strawberry half and then sprinkle with icing sugar. Enjoy!
NB: filled cakes are best eaten with 6 hours
Recipe adapted from Nigella Lawson’s ‘Cupcakes’ in How to Be a Domestic Goddess.
As the weather cools down, I am craving hot chocolates and crisp nights around the campfire, both of which are infinitely improved by the addition of marshmallows. Homemade marshmallows are on an entirely different level to store bought. Their texture is impossibly soft, light and dreamy with none of the powderyness that even the best quality store bought varieties have. These are perfect for eating as is, roasting over a fire, popping into a steaming mug of hot chocolate, or combining with chocolate and graham crackers (or equivalent) to make s’mores. Do yourself a favour and make some, stat! These marshmallows are so good, I am already thinking of how I can use the base recipe to make different flavours and variations (how good would Baileys marshies be?!)
Ingredients (makes ~30)
½ cup warm water
2 tablespoons flavourless, powdered gelatine
1 tablespoon vanilla essence
1 ½ cups caster sugar
⅔ cups liquid glucose
½ cup water, extra
1 cup icing sugar, sifted
Spray a 20cm x 30cm slice tin with cooking oil and line the bottom with baking paper. Place the warm water in the bowl of an electric mixer, add gelatine and vanilla and stir to combine. Set aside.
Place the caster sugar, glucose and extra water in a medium saucepan over a medium heat and cook, stirring, until the sugar is dissolved. Increase heat to high and bring to the boil. Allow to boil, without stirring, for 6–7 minutes until the temperature reaches 115°C on a sugar thermometer. With the electric mixer on high, add the hot syrup to the vanilla gelatine mixture in a thin steady stream, and beat for 5-10 minutes or until white, thick and glossy.
Pour the mixture into the prepared tin. Using a spatula sprayed with cooking oil, smooth the top of the marshmallow.
Refrigerate for 1–2 hours or until set. Gently tip the marshmallow, top-side-down onto a clean, flat surface dusted with icing sugar. Peel off the baking paper and sift icing sugar over the top. Dust a large knife with icing sugar and cut marshmallows into squares. Enjoy!
Can be stored in the fridge for ~1 week
Adapted from Donna Hay’s ‘Caramel Swirl Marshmallows’
Ever since the cafe Pâtissez opened in June 2015 in my home town of Canberra, I have been desperate to try one of their famous FreakShakes. Clearly I’m not alone, because their FreakShakes garnered media attention from Toowoomba to Tokyo to Timbuktu, and copycat versions have cropped up all over the world.
I feel a particularly strong urge to go there, not only because their food and drinks look almost illegally delicious, but also because we have known one of the owners, Gina, for years as she previously owned a school uniform shop and worked with my Mum to develop a uniform for Jerrabomberra Public School (which Mum helped start) in 2001. It has been awe-inspiring to see her success.
While I’m still hopeful I’ll get to visit Pâtissez in the not too distant future, for the time being I’ll make do with some homemade versions, starting with this easy Nutella and pretzel shake.
Method To make the milkshake, combine chocolate syrup, Nutella, ice-cream and milk in milkshake shaker and shake until bubbly and combined.
Using a metal spatula or butter knife, spread Nutella generously on the inside of a mason jar and around the outside of the rim. Stick pretzels on using extra Nutella so they line the rim. Pour the milkshake into the prepared mason jar. Top with a generous amount of whipped cream, a drizzle of Nutella and 4 extra pretzels. Enjoy!
This delicious, easy dessert has all the tastes of summer and is perfect served with fresh fruit on a balmy evening. Ingredients (serves 6-8) 1 litre good quality vanilla ice cream
100g unsalted pistachio nuts
¾ cup desiccated coconut
Pulp of 2 passionfruit
2 tablespoons honey
Fresh fruit, to serve
Method Allow ice cream to soften at room temperature until just soft.
Remove pistachio nuts from shells. Cover nuts with boiling water and remove their dark skins. Dry thoroughly.
Place coconut in a dry pan and cook over a gentle heat until golden, stirring constantly. Remove from pan.
Combine ice-cream, nuts, ½ cup of the coconut, passionfruit pulp and honey. Place in a glad-wrap lined container (I use a log tin), cover and freeze for at least 2 hours
Serve topped with the remaining toasted coconut and fresh fruit. Enjoy!
It is a truth universally acknowledged that the Port Elliot Bakery is the best in South Australia*. Yes, it’s a bold statement considering SA’s dozens of award-winning bakeries, but the Port Elliot Bakery’s consistent 5 star reviews, 4000-strong “Port Elliot Bakery appreciation society” Facebook group, and regular 50m+ queues set it apart from the rest and are a testament to its excellence. The bakery is located on the main street of Port Elliot, a small town on the Fleurieu Peninsular about an hour’s drive south of Adelaide, and is a must-visit when you’re in the area.
The Port Elliot Bakery was established in 1989 by the Gormon-Horrocks family, who still own and operate it today. However the site has hosted a bakery since the 1860s, and its tradition of using fresh produce and baking daily on the premises is maintained, along with the original wood fired oven.
I am fortunate enough to have visited the Port Elliot Bakery regularly for over 20 years, as it is located about 10mins drive away from my family’s holiday house. I can honestly say that I have never left disappointed as the food is always delicious and the service is quick and friendly (no matter how long the line-up is).
The pies, pasties and sausage rolls come in a wide range of delicious flavours and always have perfect crisp, flaky pastry, and the enormous array of beautiful and tempting sweets is sure to impress the harshest of critics.
While everything I’ve tried has been excellent, my go-to is their steak and bacon pie (so mouthwateringly tender and flavoursome) with a chocolate doughnut and a Farmer’s Union ice-coffee – perfection!
One of the reasons I love the bakery so much, is that it’s constantly innovating and updating its menu. The bakery offers a new “pie of the month” each month, and its recent Nutella and Oreo doughnut additions already have cult followings!
The bakery has also developed a range of vegan options including ‘Fruchoc’, ‘Bounty’ and ‘Snickers’ slices, bliss balls, and salads.
Next time you’re down in the Fleurieu area, make sure you give the Port Elliot Bakery a visit. My advice is to get in early to avoid disappointment as the bakery is so popular that many items sell-out before 1pm. There is seating outside the bakery, but we like to drive to the Freeman Lookout and eat our bakery goodies with a magnificent ocean view where, between May and October, you might even be lucky enough to see whales.
Port Elliot Bakery
Open: 7am-5:30pm every day but Christmas Day, Proclamation Day, New Year’s Day and Good Friday.
Location: 31 North Terrace, Port Elliot, South Australia Phone: (08) 8554 2475 Price: from $2.50 Rating: 5/5 cupcakes
* I’m sure if Jane Austen had tried their baked goods she would agree!
Vanilla Buttercream Frosting 200g butter, softened
½ cup milk
1 tblspn vanilla extract
8 cups icing sugar
A few drops of food colouring as desired
Sprinkles, to decorate
Method Preheat the oven to 170°C (approximately 150°C fan-forced). Line two 12 hole muffin trays with patty pans.
Sift together the flour and baking powder. In a different bowl, cream the butter for 1-2 mins. Add the caster sugar about a third at a time, beating for 2mins after each addition. After the last of the sugar has been beaten, beat until the mixture is light and fluffy and the sugar dissolved. Add the eggs one at a time, beating for 1 min after each addition or until the mixture is light and fluffy. Add the vanilla and beat until just combined.
Add approximately a third of the flour mixture to the creamed mixture and beat on a low speed until combined. Add half of the milk and beat until combined. Repeat this process until all of the flour and milk is thoroughly combined but be careful not to overbeat (this will toughen the mixture). Add in the sprinkles and gently stir through until evenly dispersed.
Spoon mixture into the patty pans (filling each about 3/4 full) and bake for about 18-20mins or until the top springs back when touched. Remove the cupcakes from the trays immediately and cool on a wire rack for at least half an hour before icing.
To make the frosting, cream the butter for 1-2 mins in a large bowl using an electric mixer. Add the milk, vanilla and half of the icing sugar and beat for at least 3 mins (until the mixture is light and fluffy). Add the remaining icing sugar and beat for a further 3 mins or until of a spreadable consistency. Add extra milk if too dry or extra icing sugar if too wet. Add colouring and beat in until combined and the desired colour has been achieved.
Using a piping bag with a Wilton 2D tip, pipe buttercream in a swirl on the cupcakes and decorate with extra sprinkles.
Recipes adapted from The Crabapple Cupcake Bakery Cookbook.
The pavlova is a quintessential Aussie dessert that is said to have been inspired by the Russian ballet dancer Anna Pavlova after a chef saw her perform on her world tour in 1926. A good pavlova has a beautiful high, crisp crust and a soft, pillowy marshmallow inside. It is one of my favourite summer desserts, especially when topped with seasonal fruit.
Ingredients (Serves 6-8) 1 large cup of sugar
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon cornflour
2 egg whites (at room temperature)
4 tablespoons boiling water
300ml cream, thickened
Fresh fruit (this time I used a mango, strawberries and blueberries)
Method Preheat the oven to 180°C. Line a large tray with baking paper and trace a circle around the bottom of an 18cm cake tin (or other round object of the desired size). Turn the baking paper over (so it is pencil side down).
Add eggs whites to a large bowl. Put cornflour and caster sugar to one side of the bowl. Add boiling water to egg whites, pour in vanilla and white vinegar, and beat on high for 10-20 minutes until thick, glossy and the sugar has dissolved (you can test this by putting a small amount of mixture on your index finger and rubbing it with your thumb, if you can feel the sugar, keep beating). **It is hugely important that you have the sugar dissolved, otherwise the pavlova may crack and weep during cooking**
Using the circle on the baking paper as your guide, spoon the pavlova mixture onto the tray and shape.
Cook at 180°C for about 8 minutes and then reduce heat to 90°C and cook for another 45 minutes. Turn the oven off and leave the pavlova to cool in the oven for at least an hour, to prevent collapsing.
When fully cool and you’re ready to serve it (keep the meringue free of toppings until right before serving), gently spread the thickened cream over the top and decorate with fruit.
Recipe from my lovely Grandmother, Margaret Payne.
Thanksgiving is almost upon us and while my family doesn’t celebrate it, we have developed a fondness for pumpkin pie since the first pumpkin pie I made for “Chrisgiving” in 2014. To change things up this year, I decided to make individual pies for everyone and for crunch, added a brûlée topping. Yum!
Filling 2 cups pumpkin puree (made by roasting 1 whole butternut pumpkin (skinless), blitzing it into a smooth paste in a blender and then putting it in a sieve for an hour to remove the excess juice)
3 large eggs
½ cup sugar
⅓ cup brown sugar
¾ cup cream
1 ½ teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
A pinch of salt
1 quick grind of pepper
Brûlée Topping Caster sugar
Method For the pastry, place flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and 2 tblspns cold water and process until the mixture comes together in a smooth ball. Enclose in a plastic wrap and chill for 30mins.
Preheat the oven to 190°C. Grease 8 10cm loose-bottomed tart pans well with margarine and canola oil spray.
Roll out pastry on a lightly floured surface and lift pastry into a tin, easing into the sides & trimming the excess. Repeat with the remaining tins. Chill the pastry in the tins for 15mins. Line the pastry with baking paper and fill with pastry weights. Blind-bake for 10mins, then remove paper and weights and return to the oven for 5mins or until crisp and lightly golden. Allow to cool slightly.
Meanwhile, whisk eggs and sugar until smooth. Add the pumpkin puree, cream, vanilla and spices and stir until all incorporated.
Remove the baking paper and pie weights and pour mixture into pastry cases. Bake pies in the oven for 10 minutes before reducing the heat to 160°C fan-forced and baking for a further 20-25 minutes, or until the filling has set.
Allow to cool completely before gently removing pies from the tins. These can be served without the brûlée topping as mini pumpkin pies.
To create the brûlée topping, sprinkle the tops of the pies liberally with caster sugar and then heat with a blowtorch until the sugar has melted and formed a crisp coating. Serve with ice cream or whipped cream. Enjoy!
Pastry recipe adapted from the delicious. ‘Sweet’ cookbook and pumpkin pie filling recipe from Inspired Taste.net