Banana bread is the staple of every Aussie kitchen, it’s no wonder this version with a maple syrup twist is so popular! It’s easy to convert into cupcakes, or simply slice cold, wrap in cling wrap and freeze. Why not serve it toasted with whipped maple ricotta and toasted walnuts for a special breakfast treat soon!
Not only do these cupcakes have the most delicious fluffy cinnamon buttercream & golden oaty crumble, they’re filled with vanilla cinnamon pie apples! Everything that’s great about apple crumble, all rolled into one perfect cupcake. We’re sure this recipe will be popular again in 2016!
Peppermint fans flocked en masse to this easy recipe for its creamy, buttery, minty tones. These peppermint meltaways are a year-round edible gift or indulgent cookie jar treat!
These cinnamon sugar coated vanilla cookies fill the kitchen with the most delightful aroma when baking. This recipe is a staple for many Queen bakers across Australia, New Zealand and further abroad.
Winter 2015 was the year of the giant, gooey Choc Chip Raspberry Skillet Cookie by The Sugar Hit. Made for cool nights in on the couch in trakkies, all you need is a few spoons and hungry friends to share it around. Best served with ice cream and reality TV.
This easy melt-mix-pour recipe is delightfully simple and sings of pure Vanilla flavour from the rooftops. It’s the fudge for fudge lovers, the fudge for vanilla lovers and the fudge for those who say they don’t have a sweet tooth. In short, it has won everyone over all year long!
Released in February 2015, this recipe was a breath of fresh air – refined sugar free, dairy free and made with all of those juicy, fragrant strawberries going cheap at the markets. They’ve been a lunch box, morning tea and allergy-friendly treat ever since! Simply swap oats for quinoa flakes to make them gluten free too.
Not only does this cake look spectacular and is easy to assemble, it is drowned in creamy salted caramel sauce. This fuss-free, fun cake featured at many birthday parties in 2015 and will continue to do so well into summer 2016 – salt or no salt!
This year we skipped the fiddly process of frying home made doughnuts and made bite sized doughnut babycakes instead in mini muffin pans. Made with only a few pantry ingredients, these sweet bites are budget friendly, kid proof and can be made in large batches to please the biggest of crowds. Simply add a square of chocolate inside for an extra indulgent treat.
This gorgeous slice has made it’s way into many morning teas this year. This recipe is made to celebrate the intense, woody, aromatic flavour of our vanilla bean paste, which is so beautifully enhanced by the simplicity of butter, flour and sugar. If you haven’t already, make a double batch of this slice, cut into small squares and share with friends, family or even your neighbour. It’s a recipe that truly brings people together.