childrens birthday

Vanilla ice cream

vanilla bean

600 g full cream milk

200 g pouring (whipping) cream

white sugar

salt

Split vanilla bean lengthways and scrape out seeds. Place vanilla bean seeds and pods into mixing bowl. Add full cream milk, cream, sugar, egg yolks and salt (optional), and cook 8 min/90°C/speed 2. Remove vanilla bean pods.

Pour mixture, up to 4 cm high, into shallow freezable containers (e.g. aluminium, silicone) or 3-4 ice cube trays and cover with plastic wrap. Allow mixture to cool completely before placing into freezer for a minimum of 10 hours.

Place frozen mixture into refrigerator for 15 minutes, then cut into pieces (4 x 4 cm) with a long sharp knife. Place half the pieces into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer ice cream into a bowl.

Place remaining pieces of frozen mixture into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer into bowl with ice cream and serve as desired (see Tips).

Hot chocolate on a stick

dark chocolate (70% cocoa)

milk chocolate

cinnamon

nutmeg

g cocoa powder

marshmallows

Place dark chocolate, milk chocolate, cinnamon, nutmeg and cocoa powder into mixing bowl and mill 10 sec/speed 10.

Scrape down sides of mixing bowl with spatula and melt 4 min/60°C/speed 1.

Scrape down sides of mixing bowl with spatula and melt for a further 1 min/60°C/speed 2, until completely melted and smooth. Fill moulds of choice with mixture (see Tips).

Place a paper straw, popsicle stick or small wooden spoon in the centre of each chocolate "lollipop". Top with mini marshmallows, then place into refrigerator until set (approx. 1 hour).

Carefully remove from moulds, then store in a sealable container in a cool, dry place or wrap up  to give as a gift (see Tips). To serve, place 1 "lollipop" into a cup of hot milk, stirring until melted and smooth.

Vegetarian sausage rolls

brown onion

oregano

g walnuts

oats

eggs

g feta cheese

tamari

breadcrumbs

puff pastry

plain flour

milk

sesame seeds

Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

Place brown onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add dried oregano, walnuts and rolled oats and chop 3 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Add eggs, feta cheese, tamari or soy sauce and breadcrumbs and combine 20 sec/speed 5.

Cut puff pastry sheets into halves and transfer to silicone bread mat or floured work surface.

Place ⅙ of the mixture onto the long edge of 1 pastry sheet half and roll. Cut into four equal portions and place onto prepared baking tray. Brush pastry with milk and sprinkle with sesame seeds (optional). Repeat process with remaining mix and pastry sheet halves until all used.

Bake for 20 minutes (200°C) until crisp and golden. Allow to cool slightly before serving warm.

Magnolia Kitchen brownies 

oil spray

60 g blanched almonds

400 g canned chickpeas

g coconut milk

g dairy free butter

vanilla extract

brown sugar

60 g Dutch cocoa powder

baking powder

flour

chocolate

icing sugar

Preheat oven to 160°C. Grease and line a square baking tin (18 cm) with baking paper then set aside. 

Place almonds into mixing bowl and mill 5 sec/speed 8. Place in a bowl and set aside.

Place drained chickpeas and coconut milk into mixing bowl, then blend 20 sec/speed 8. Scrape down sides of mixing bowl with spatula, then blend for a further 40 sec/speed 4 or until smooth. Scrape down sides of mixing bowl with spatula.

Add butter, vanilla and brown sugar, then mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 4.

Add cocoa powder, baking powder, flour and reserved milled almonds, then mix 10 sec/speed 4 or until just combined.

Add chocolate and mix with spatula until combined. Place mixture in prepared tin, spread out evenly and sprinkle with extra chocolate. Bake for 45 minutes (160°C) or until firm on the outer edges and slightly soft in the centre. Remove from the oven and set aside to cool in tin for 10 minutes. Remove brownies, along with the baking paper, from the tin and place on a wire rack to cool. Dust with icing sugar and cut into squares to serve (see Tips). 

Baked pumpkin doughnuts

60 g extra virgin coconut oil

water

pumpkin

buttermilk

⅛ tsp stevia extract powder

220 g self-raising flour

½ tsp bicarbonate of soda

tbsp raw sugar

Lightly grease 2 x 12-hole doughnut tins and set aside.

Place water into mixing bowl. Place Varoma into position and weigh pumpkin into it. Secure Varoma lid and steam 20 min/Varoma/speed 2 or until pumpkin is very tender. Transfer pumpkin onto paper towel for a minimum of 5 minutes to drain excess moisture. Discard steaming liquid.

Place warm pumpkin (see Tips) and coconut oil into warm mixing bowl and purée 10 sec/speed 6 or until coconut oil is melted and mixture is smooth. Scrape down sides of mixing bowl with spatula.

Add eggs, buttermilk, oil, sugar, stevia extract powder (optional), cinnamon, flour and bicarbonate of soda and blend 10 sec/speed 5.

Scrape down sides of mixing bowl with spatula and blend 5 sec/speed 4 or until combined (the mixture will be wet).

Transfer mixture into a piping bag fitted with a plain nozzle (1 cm). Pipe mixture into prepared tins, filling two-thirds full (mixture will make 16 doughnuts total). Bake for 10-15 minutes (150°C), or until puffed and lightly golden. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool for a further 5 minutes. Clean and dry mixing bowl.

Doughnuts

If using, place sugar and cinnamon into mixing bowl and mill 6 sec/speed 8 or until mixture resembles caster sugar. Transfer mixture into a large snaplock bag. While still warm, place 6 doughnuts into bag and gently shake to coat. Serve doughnuts warm.

Cinnamon sugar (optional)

Wombat slice

sunflower seeds

pumpkin seeds

Medjool dates

g cacao powder

g dark coconut nectar syrup

coconut oil

g Lowan® cocoa bombs

Line a slice tray (18 x 28 cm) with baking paper and set aside.

Place all ingredients, except cocoa bombs, into mixing bowl and mix 20 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add cocoa bombs and mix 10 sec//speed 5, with aid of spatula.

Transfer into prepared slice tray. Using damp hands, press mixture firmly into edges of tray. Place into freezer to set (approx. 30 minutes). Remove slice and cut into pieces (approx. 30 pieces). Transfer into a freezable storage container and place into freezer until ready to serve. Remove from freezer just before serving.

Freckle cake

coconut oil cooking spray

750 g butternut pumpkin

honey

tsp bicarbonate of soda

g extra virgin coconut oil

coconut flour

cacao powder

g coconut cream

400 g dairy free milk chocolate

80 g icing sugar

Preheat oven to 160°C. Liberally spray 2 springform cake tins (20 cm) with coconut oil and set aside.

Place half of the pumpkin into mixing bowl and chop 3 sec/speed 6. Transfer into a bowl and set aside.

Place remaining pumpkin into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining ingredients, including reserved pumpkin, and mix 20 sec/speed 4, with aid of spatula.

Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 4, with aid of spatula.

Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 5.

Divide cake mixture evenly between prepared cake tins. Bake for 55-60 minutes (160°C), or until edges start to pull away from the sides of tin and a wooden skewer inserted into the centre of the cakes comes out clean. Allow cakes to cool in tins (approx. 30 minutes), then cover with plastic wrap and place into refrigerator overnight to cool completely. Clean and dry mixing bowl.

Cake

Place a jug onto mixing bowl lid and weigh 80 g of the coconut cream into it. Set jug aside.

Place chocolate into mixing bowl and chop 5 sec/speed 7.

Scrape down sides of mixing bowl with spatula and melt 10 min/80°C/speed 3.

Scrape down sides of mixing bowl with spatula and mix 1 min/speed 3, without measuring cup.

Mix speed 3, pouring the reserved 80 g coconut cream through hole in mixing bowl lid, stopping when you hear the mixture thicken (approx. 3-5 seconds).

Add coconut oil and mix 1 min/speed 5 (it may appear that the chocolate and coconut oil have split, but this is normal).

Scrape down sides of mixing bowl with spatula and blend 30 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add remaining 70 g coconut cream and blend 30 sec/speed 7.

Scrape down sides and bottom of mixing bowl with spatula, then allow mixture to cool in mixing bowl for 1 hour.

Insert butterfly whisk. Add 40 g of the icing sugar and mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Add remaining 40 g icing sugar and mix 30 sec/speed 4. Remove butterfly whisk.

Line a bowl with plastic wrap and transfer icing into bowl. Cover with plastic wrap and place into refrigerator to chill (approx. 5 hours or overnight) or until ready to use. Clean and dry mixing bowl.

Place the bowl of icing into a bowl of warm water, allowing icing to soften enough to remove it from the bowl. Turn out icing onto a chopping board, remove plastic wrap and cut into pieces (approx. 3 cm).

Place half of the frosting pieces and 1 tablespoon of the extra coconut cream into mixing bowl and mix 1 min/speed 5.

Add remaining frosting pieces and another 1 tablespoon extra coconut cream and mix 40 sec/speed 5, with aid of spatula.

Scrape down sides of mixing bowl with spatula and add more coconut cream if needed, then blend 1 min/speed 5.

Spread a thin layer of frosting on top of one cake. Place second cake on top of frosting to create a double layer. Spread frosting all over top and sides of cake until completely covered. Decorate with chocolate freckles (or as desired) (see Tips) and serve or place into refrigerator until ready to serve.

Chocolate 'buttercream' frosting

Chocolate cupcakes with chocolate avocado icing

g hazelnuts

g maple syrup

g full cream milk

hazelnuts

buckwheat flour

tsp baking powder

70 g extra virgin olive oil

hazelnut chocolate spread

avocado

maple syrup

g raw cacao powder

Place hazelnuts into mixing bowl and mill 35 sec/speed 9 or until a fine consistency. Scrape down sides of mixing bowl with spatula.

Add remaining hazelnut chocolate spread ingredients and blend 30 sec/speed 4.

Scrape down sides of mixing bowl with spatula and blend 1 min/speed 6 or until a smooth consistency is achieved. Transfer into a sealable jar or container and place into refrigerator until ready to use. Spread will thicken slightly in the refrigerator. Clean and dry mixing bowl.

Hazelnut chocolate spread

Preheat oven to 160°C. Line a 12-hole muffin tray with paper cases and set aside.

Place hazelnuts into mixing bowl and mill 25 sec/speed 9 or until finely ground.

Add buckwheat flour, cacao, baking powder and stevia extract (optional) and mix 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil, syrup, eggs, milk and 100 g of the Hazelnut chocolate spread and mix 10 sec/speed 5.

Scrape down sides of mixing bowl with spatula and if needed mix 10 sec/speed 5, until well combined. Scrape down sides of mixing bowl with spatula.

Pour mixture into prepared paper cases and bake for 15-17 minutes (160°C), until mostly cooked through, but still slightly fudgy in the centre. Allow to cool in tin for 10 minutes, then transfer onto a wire rack to cool completely. Clean and dry mixing bowl.

Cupcakes

Place avocado, syrup, cacao and 80 g of the Hazelnut chocolate spread into mixing bowl and mix 20 sec/speed 3.

Scrape down sides of mixing bowl with spatula and mix 40 sec/speed 4 or until well combined and smooth.

Spread icing onto cooled cupcakes before serving.

Icing

Chocolate "feed a crowd" cake

g balsamic vinegar

sugar

510 g self-raising flour

g Dutch cocoa powder

Place a casserole dish filled three-quarters full with water onto bottom shelf in oven. Preheat oven to 180°C. Grease and line a rectangular cake tin (approx. 20 x 30 cm) with baking paper and set aside.

Place oil, water, vanilla, vinegar, bicarbonate of soda, sugar, flour, cocoa powder and salt into mixing bowl and mix 30 sec/speed 5.

Scrape down sides of mixing bowl with spatula and mix 10 sec/speed 6.

Pour mixture into prepared cake tin and place on the shelf above casserole dish with water and bake for 30-35 minutes (180°C) or until a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool, then decorate as desired to serve.

Gluten free sausage rolls

unsalted butter

140 g potato starch

140 g gluten free cornflour

brown rice flour

g millet flour

tsp xanthan gum

¼ tsp guar gum

parsley

olive oil

250 g pork mince

beef mince

tbsp white vinegar

tomato sauce

Dijon mustard

½ tsp ground black pepper

Worcestershire sauce

Place all puff pastry ingredients into mixing bowl and knead Dough /20 sec, or until the butter is visible in small chunks within the pastry dough.

Transfer dough onto a silicone bread mat or work surface dusted with extra cornflour and, with floured fingertips, gently shape into a rectangle.

With the shorter end of the dough closest to you, roll dough into a long rectangle (approx. 60 x 20 cm), dusting pastry and rolling pin with more cornflour as needed, and lifting dough off work surface to ensure dough doesn't stick.

Once rolled, start folding pastry over itself into a total of 6 folds (each fold approx. 10 cm wide). Wrap pastry in plastic wrap and place into refrigerator to rest for 30 minutes. Clean and dry mixing bowl.

Puff pastry

Preheat oven to 220°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Place onion and parsley into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add oil and cook 2 min/100°C/speed 1. Allow to cool in mixing bowl for 5 minutes.

Add pork mince, beef mince, vinegar, water, tomato sauce, mustard, salt, pepper and Worcestershire sauce (optional) and combine 20 sec//speed 3, with aid of spatula.

Scrape down sides of mixing bowl with spatula, then combine 20 sec//speed 3.

Divide puff pastry into 3 equal portions and transfer onto a silicone bread mat or lightly floured work surface.

Roll out 1 portion of pastry at a time (22 x 30 cm, 5 mm thickness). Cut each pastry portion into halves horizontally. Brush with beaten egg.

Place ⅙ of the meat mixture along long edge of 1 pastry portion and roll to enclose, placing the pastry seam underneath. Cut into 5 cm lengths and place onto prepared baking tray. Repeat with remaining mixture and pastry sheets (to make 36 rolls total). Place into refrigerator for 10 minutes. Brush pastry with beaten egg and sprinkle with sesame seeds (optional).

Bake for 20-25 minutes (220°C) until golden and cooked through. Allow to cool slightly before serving warm with tomato sauce.

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