Easter Thickshakes

Easter Milkshake 1: Oreo Thickshake

You will need:

5 Oreos

1 Cup of Milk

4 Heaped Spoons of Ice-cream

1/4 Cup of Crushed Ice

 1/2 Cup of Cream

  1. Crush 4 Oreos into large chunks.

 2. Add milk, ice-cream, crushed Oreos and crushed ice into large cup and blend. 

 3. Pour into a glass and add cream on top. Crush 1 Oreo and cover the top of the drink.

4. Enjoy the yummy Oreo goodness

Easter Thickshake 2: Chocolate Thickshake 
You will need:
2 Teaspoons of Drinking Chocolate
1 Cup of Milk
4 Heaped Spoons of Ice-cream
1/4 Cup of Crushed Ice
1/2 Cup of Cream
2 Easter Eggs
Grated Chocolate

 1. Add crushed ice, milk, ice-cream and drinking chocolate into large cup and blend.

 2. Pour into glass.

3. Pour into glass. Add cream, grated chocolate and Easter eggs on top.
4. Enjoy the chocolaty goodness.


Happy Easter Everyone!
I hope you all have an amazing long weekend.
Rach xx

Healthy Coconut Balls (Paleo)

 Hello beautifuls,
I have another yummy and healthy recipe for you.  I've recently been trying out a bit of Paleo cooking.  I know coconut balls a traditionally Christmas food, however this recipe was too good not to share.

Ingredients:
1/2 cup Prunes or Mejool Dates
1 cup Almond Meal
2 Tbsp Chia Seeds
2 Teaspoons Vanilla Extract
1 Tbsp Cocoa or Cacao Powder
2 Tbsp Freshly Squeezed Orange Juice or Coconut Oil
1/2 cup shredded coconut plus extra for rolling.

Method:

1. Add prunes, almond meal, Chia seeds, vanilla extract, cocoa powder, coconut to a food processor and blend.
2. Gradually add orange juice.  Blend until mix begins to stick together.
3. Place a small amount of coconut into a bowl to rolling mixture into balls.
4. Using a teaspoon take small portions of the mixture and roll into balls.  Place in bowl and cover in coconut.  
5. Try not to eat them all at once.

 Makes approx 20.

Hope that gives you an idea for a healthy snack this week. 

Have a fabulous week.
Rach xx

Banana and Carrot Cake

Hello beautifuls,

To start off this week I have a new recipe for you.  It's a combination of two of my favourites, banana cake and carrot cake.  This recipe also doesn't use oil like most traditional carrot cake recipes.  So if you are in the same boat as me and can't have oil, this will be perfect.

Ingredients ~

• 2 Cups self raising flour
• 2 1/2 Tsp baking powder
• 3/4 Tsp fine grain sea salt (I used a mortar and pestle and give the salt a finer texture)  
• 50g Butter
• 2 Lightly beaten eggs
• 1 1/2 Tsp cinnamon
• 1 1/4 Cups 3 mashed bananas
• 3/4 Cup finely chopped walnuts (I just used a food processor/blender to achieve this faster)
• 1 1/2 Cups grated carrot
• 1/2 Cup Greek Yoghurt

Icing ~

• 300g Philadelphia/Cream Cheese
• 5 Tsb Maple Syrup 

Method~

1. Preheat oven to 160 °C 
2. Line a square 20 x 20cm tray with baking paper. (I also sprayed this for good measure)
3. Mix together bananas and carrots. 
4. Mix in the butter, yogurt and eggs to this mixture.
5. In a separate bowl sift in the baking powder, self raising flour, cinnamon and sea salt.
6. Add in the walnuts to this mixture.
7. Add this mixture into the first bowl and combine.  
8. Pour mixture into baking tin and bake for 35 mins.

Icing ~

1. Add Philadelphia cheese and maple syrup into a bowl and beat until smooth.
2. More maple syrup can be added if needed.
3. Leave the cake to cool first before adding the icing to the cake.

Hope you all have a fabulous week.

Rach xx

This recipe is an altered recipe from here

Butterfly Cupcakes

Hello beautifuls,

Today I decided to embrace my inner child and share with you another one of my favourite recipes, butterfly cupcakes.
You will need:
1 1/2 cups of self-raising flour
1/2 tsp softened or melted butter
2/3 cup caster sugar
2 eggs
Vanilla
Food dye
1/2 cup milk
1 cup cream


Method:
1. Sift all dry ingredients into a mixing bowl.
2. Add the butter, eggs and vanilla.  Mix ingredients.
3.  Gradually add milk and combine.  Mix ingredients until smooth.
4. Split your mixture in half, and into two bowls,  Add blue food dye to one bowl and red to the other.  Mix in food dye thoroughly.
5. Place cupcake papers/cases into cupcake tin.  Place the mixture in the cupcake papers.
6. Bake in oven on about 160°C.
7. Whip cream until peaks form.
8. Allow cupcakes to cool.
9. Cut the top off of the cupcakes on an angle.  The cut this piece in half.  These will create the wings.

10. Place cream in the hole that has been created in the cup cake.
11.  Place the wings on top of the cream on an angle.

You could also make mini cupcake versions as they are incredibly cute.

The recipe that I am used is an adapted version from the "Day to Day Cookery Book Third Edition".


Have a fabulous week.
Rach xx

Blueberry and Banana Smoothie

It may be Winter here in Australia, but for many of you it is now Summer.  So I thought I would share with you one of my favourites Summer recipes.

Ingredients:

1 cup Milk

1/2  crushed ice 

2 tablespoons of Greek yoghurt (or preferred yoghurt)

Banana 

1/2 cup blueberries 

Method: 

1. Add all ingredients into large cup.

2. Blend until smooth texture has been created. 

Aprox. 2 servings (Or just enjoy the whole thing yourself like I do). 

Oreo Cheesecake

Hello beautifuls,

This week I've decided to share with you one of my favourite recipes, Oreo cheesecake.  This recipe is so easy and delicious.

Ingredients:

500g Philadelphia Cheese
300g Oreos
1 cup Cream
100 grams of butter
3 Tbs Gelatin Powder
2 Tsp Lemon Juice

Method:
Base
1. Line and spray tin.
2. Finely crush 150 grams of Oreos.
3. Melt butter and add to crushed oreos.  Mix until base mixture sticks together.
4. Pour into tin and press evenly across the tin.

Filling:
1. Beat Philadelphia Cheese until it becomes creamy.
2. Add in cream and mix till a smooth, thick texture is created.
3. Add two teaspoons of lemon juice.
4. Dissolve 3 Tbs of Gelatin Powder in 1/4 of boiling water.  Add to filling and combine.
5.  Finely crush 75g Oreo and combine into mixture.
6. Pour filling into tin.

Toping:
1. Crush 75g Oreo and scatter evenly across the top of cheesecake.
2. Leave to set in fridge for 3 hours.

Easter Bath Bombs

Easter is almost here so I thought I would share the perfect Easter recipe with you, chamomile, honey and lemon bath bombs.  Not everyone is able to eat chocolate so these Easter bath bombs will make a lovely gift.  If not for someone else, then to give yourself a chocolateless treat.  Quick side note the brown spots on the bunny are chamomile tea leaves.

Ingredients:
1 1/2 cups of bicarbonate soda
1/2 of lemon juice or citric acid powder
Chamomile,lemon and honey tea bag or another tea of your choice
Food colouring
Tray
Rubber gloves

1. Using a sieve add all of dry ingredients and combine in a large bowl.
2. In a second bowl combine the lemon juice and food colouring.
3. Slowly add the liquid from the second bowl to the dry ingredients of the first.  Mix quickly to ensure that the mixture does not fizzle to much.
4. Oil molds to ensure the mixture does not stick to the molds.
4. Once mixed place mixture in molds.  Press down the mixture to ensure it will stay together.
5. Place molds on a tray to set in a dry place for 36-48 hours.
6. To take out of the molds tap the side of the mold on a hard surface.  This make take longer for more complicated molds.

This mixture allowed me to create one bunny, two half eggs and fill six little mini cup cake spaces.  Using a mini cupcake tray also creates a really cute shape for other times in the year.

Happy Easter beautifuls!  Hope you all have a relaxing and fabulous weekend.  xx