Fruit Juice Jelly Lollies

These are sooooo delicious and easy to make! I can eat one batch in one sitting!! You can use any type of fruit juice and make these look really funky with different types of moulds. I find this works best with silicon moulds as they just pop out without requiring any cooking sprays.

Fruit Juice Jelly Lollies

FRUIT JUICE JELLY LOLLIES

Ingredients:

350 grams fruit juice (of your choice)
30 - 60 grams honey (or maple syrup/rice malt syrup/agave syrup) (depends on your taste/noting some juices are sweeter than others)
35 grams edible gelatine

Method (Thermomix):

1. Add all ingredients into bowl - heat 4 minutes/50 degrees/Speed 2.
2. Pour into silicon moulds and place in fridge for a few hours to set.

Method (Stovetop):

1. Add all ingredients into a small pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.
2. Pour into silicon moulds and place in fridge for a few hours to set.

TO STORE: Place in an airtight container. You can leave this on the bench for a few days, however these last a few weeks in the fridge.
***The jelly lollies have a crunchier/firmer texture when kept in the fridge, and a wobbly/softer texture when kept out on the bench.

Add all ingredients into bowl

Heat 4 minutes/50 degrees/Speed 2

Pour into silicon moulds

 ...and place in fridge for a few hours to set.

TIP: put the moulds on a chopping board in the fridge so it sits flat and is easier to transfer without spillage

(L) with cooking spray, (R) without cooking spray

Don't bother with greasing the silicon moulds with cooking spray!! They come out the same, and has a much smoother finish without it!

Crunchy Munchy Honey Cakes

Crunchy, munchy honey cakes, they're great to eat and they're fun to make! This Wiggle's song has been in my head for days, so I thought it was a sign to make them!! My husband also reminded me that the Rat in Banana's in Pyjamas is obsessed with Munchy Honey Cakes!

These taste like the Cornflake honey joys in a melt-in-your-mouth cake! MMmmmmm!!

Crunchy Munchy Honey Cakes

CRUNCHY MUNCHY HONEY CAKES

Ingredients:

120 grams honey
130 grams butter
60 grams milk
80 grams Cornflakes
130 grams self raising flour
30 grams slivered almonds (or sunflower seeds)
30 grams desiccated coconut
1 teaspoon vanilla paste/extract

Method (Thermomix):

1. Preheat oven to 170 degrees.
2. Add honey, butter and milk to bowl - heat 3 minutes/50 degrees/Speed 2.
3. Add Cornflakes, self raising flour, almonds, coconut and vanilla - mix 8 seconds/Speed 3/reverse.
4. Spoon into cupcake patties and bake for 10 minutes or until tops are browned.

Method (Stovetop):

1. Preheat oven to 170 degrees.
2. Add honey, butter and milk in a medium sized pot on low heat - stir until all ingredients have melted together.
3. Take mixture off the heat, and add Cornflakes, self raising flour, almonds, coconut and vanilla - mix until all combined.
4. Spoon into cupcake patties and bake for 10 minutes or until tops are browned.

Add honey, butter and milk to bowl

 Heat 3 minutes/50 degrees/Speed 2

Add Cornflakes, self raising flour, almonds, coconut and vanilla

 Mix 8 seconds/Speed 3/reverse

Spoon into cupcake patties...

...and bake for 10 minutes or until tops are browned

Crunchy Munchy Honey Cakes!

Lunchbox and Snack Ideas

This page is full of lunchbox ideas and snacks for the whole family! This page is an offset from my page with Finger Food Ideas for Babies and Toddlers.

*NF = Nut Free
*GF = Gluten Free (note: oats are included)
*EF = Egg Free
NOTE: You can always modify the recipes to suit food intolerance's/allergies
ie. Sunflower/Pepita Seeds instead of nuts, GF flour instead of normal flour, 1 egg = 1 tbsp Chia seeds + 3 tbsp water, different types of milk depending on intolerance/allergy

BLISS BALLS:
(Fridge or freezer)

• Apple Pie Bliss Balls *EF
• Chocolate Brownie Bliss Balls *NF *EF
• Ferrero Rocher Bliss Balls *EF
• Golden Gaytime Bliss Balls *NF *EF

SLICES/BARS/BROWNIES:
(Freezes and defrosts well)

• 4 Ingredient Date Slice *NF *EF
• 20 Second Milo Brownies *NF
• 30 Second Choc Chip Muesli Bars *NF *EF 
• 30 Second Lunchbox Oat Slice *NF *EF
• Banana Muesli Logs *NF *GF
• Carrot and Pear Slice *NF
• Double Dark Chocolate Brownies *NF
• Milo Muesli Bars *NF *EF

MUFFINS/CUPCAKES:

(Freezes and defrosts well)

• 20 Second Banana Oat Muffins *NF *EF
• 20 Second Crunchy Lemon Muffins *NF *EF
• 30 Second Milo Muffins *NF *EF
• 30 Second Coconut Cupcakes *NF *GF
• Banana Bran Muffins *EF
• Coconut Quinoa Muffins *NF
• Chocolate Pumpkin Cupcakes *NF
• Crunchy Munchy Honey Cakes *EF
• Red Velvet Cupcakes *NF
• Whole Orange and Poppyseed Muffins with Almonds and Chia Seeds

COOKIES/BISCUITS:
(Freezes and defrosts well)

• Apple and Celery Cake Cookies
• Baked Lamington Drops *NF
• Coconut White Chocolate Cookie Balls *NF
• Coco Nutty Crunchies *GF *EF
• Oaty Date Cookies *NF option
• Milo Cookies *NF
• Pat's Lots of Biscuits (a great base biscuit recipe!) *NF *EF

BREAD/CAKE:
(Freezes and defrosts well)

• 30 Second Caramel Apple Cake *NF
• Apple and Custard Scroll Pullapart Log *NF
• Chocolate Beetroot Cake *NF
• Custard Scrolls *NF
• Finger Buns *NF *EF
• Flourless Pina Colada Cakes *GF
• Healthy Banana Bread *NF option
• Milo Fudge Cake *NF
• Orange Yoghurt Cake *NF
• Steamed Sponge Cake *NF

SWEETS:
(Keeps in fridge for a few weeks)

• Fruit Juice Jelly Lollies *NF *EF *GF
• Turkish Delight *NF *EF *GF
• Vanilla Bean Marshmallows *NF *GF

IN A CUP:
(Keeps in fridge for a few days)

• 5 Second Chia Seed Pudding *EF
• Baked Rice Custard *NF *GF
• Fruit Jelly Cups *NF *EF *GF
• Knafeh *GF

PANCAKES:

(Freezes and defrosts well)

• Oat and Pear Pancakes *NF
• Pumpkin Pancakes *NF

SAVOURY:

(Freezes and defrosts well)

• Cheese, Bacon and Pineapple Rolls *NF *EF
• Duck Pancakes *NF *EF
• Hash Brown Quiche *NF
• Hot Dog Buns (Chinese Sausage Rolls) *NF *EF
• Pizza Pockets *NF *EF
• Taiwanese Rice Balls *EF *GF
• Vegemite and Cheese Muffins *NF

30 Second Milo Muffins

Oops I did it again! I can't resist some delicious Milo goodness!!! I present to you... 30 Second Milo Muffins!!! 

These muffins are deliciously moist and fluffy, and has a beautiful crunchy muffin top!!! My trusty taste testers (Ethan and Harley) kept on saying 'MUM, more, more'!!

30 Second Milo Muffins

NOTE: This is an egg free recipe!! Through my blogging experience, I didn't realise how many egg allergies there were, so along with the 20 Second Crunchy Lemon Muffin recipe (which works well without the egg), here is another DELICIOUS muffin recipe without eggs! This is also great for those of you...like me...who run out of eggs in the house and still feel like whipping up some baked goods!!

30 SECOND MILO MUFFINS
Makes 12 muffins

Ingredients:

Muffin

300 grams self raising flour

90 grams white sugar

75 grams butter

230 grams milk

100 grams dark chocolate chips

80 grams Milo

Method:

1. Preheat oven to 180 degrees.
2. Add all ingredients into the bowl - mix 30 seconds/Speed 5.

3. Spoon into muffin cases.
4. Bake for 15 minutes or until a skewer comes out clean.

Add all ingredients into the bowl

  

Mix 30 seconds/Speed 5

Spoon into muffin cases

Bake for 15 minutes or until a skewer comes out clean

Enjoy the delicious moist fluffy Milo goodness!!

Try another quick and easy muffin recipe - Thermotwinning's 20 Second Crunchy Lemon Muffins!

Cold and Flu Shower Melts

I LOVE homemade remedies for when a cold/flu sets in! This is great for the whole family, especially for the little ones when they are sick and stuffy!! 

I saw this concept pop up on my newsfeed with Vapor Rub Shower Melts by The Homespun Hydrangea, so I thought I would make my own with my favourite Eucalyptus Oil.

You can use a silicon mini muffin tray or ice cube tray as the mould. Any other silicon moulds would work well as it is easy to pop out!

Use one or more shower melt (the more you add, the stronger the scent). 

Decant these into a small container or ziplock bag and store in the freezer for when you need some relief when a cold/flu hits in!!

COLD AND FLU SHOWER MELTS

Ingredients:

100 grams coconut oil
50 grams cornflour
30 grams eucalyptus oil

Method (Thermomix):

1. Place all ingredients in bowl - mix 3 minutes/50 degrees/Speed 2.
2. Pour into a silicon mini muffin tray/ice cube tray and freeze for a few hours.

Method (Stovetop):

1. Place all ingredients in a small pot and stir on low heat until mixture has combined and melted together.
2. Pour into a silicon mini muffin tray/ice cube tray and freeze overnight.

To use - whilst having your shower, place one (or more) shower melt(s) inside a small bowl, and place in the shower on or near the drain (this lets it last longer, and reduces the slipperiness of coconut oil spreading in the shower). If your bowl base is bigger than the size of the drain, then place it next to the drain.

Ingredients + mini muffin tray

Place all ingredients in bowl

 Mix 3 minutes/50 degrees/Speed 2

Pour into a mini muffin tray/ice cube tray...

 ...and freeze overnight.

To use - whilst having your shower, place one (or more) shower melt(s) inside a bowl, and place in the shower near the drain (this lets it last longer, and reduces the slipperiness of coconut oil spreading in the shower).

Interested in more Cold remedies? 

Try Thermotwinning's Cold Kicker Drink!!

Cheat's Chicken Curry Laksa

This is the ONLY Malaysian dish in my repertoire!! I'm Chinese/Malaysian born in Malaysia, and moved over to Australia when I was 3 (so I identify myself Australian), however will always come back to my heritage and culture! This is what I consider true comfort food! And my meat and 3 veg loving husband also loves this as this is soooo tasty!!!

Cheat's Chicken Curry Laksa

This is the recipe that everyone in my family uses for our laksa hit! We have tried A LOT of different curry laksa pastes (including homemade) but the Osha Curry Laksa Paste wins hands down as THE BEST curry laksa paste!!! You can get them in 1 kg or 180 gram bottles - this recipe uses half a 180 gram bottle per batch. I haven't seen this in Coles/Woolies but buy it from my local Chinese grocery shop. You can also get Chinese fish cakes/balls at your local Chinese grocery shop to add to the soup.

The storebought roast chicken is a trick my sister-in-law taught us, it adds a depth of flavour and the whole chicken is used! One x roast chicken actually gives me 2 x meals - I usually buy a roast chicken for a quick and easy lunch with salad and rolls, and the leftover bits of chicken and bones is then used in this laksa! 

This is one of my few regularly cooked non-Thermomix dishes! I am all for the Thermomix if it makes things quicker and easier, however this is just so easy on the stovetop - why change a good thing, right?!!?

I love this for lunch or dinner, and it feeds a crowd!!! This is also great to freeze in portions if you want a quick heat up mid-week meal!

CHEAT'S CHICKEN CURRY LAKSA

Ingredients:

1 x roast chicken (deboned, with meat and bones set aside separately)
1 litre chicken stock
1 litre water
400 grams coconut milk
90 grams 'Osha' Curry Laksa Paste (half of a 180gm glass jar)
Noodles of your choice 
Optional
Bean sprouts/vegies of choice
Fish cakes/balls
Top with spring onion or coriander

Method:

1. Place chicken bones, water and chicken stock in a large pot. Bring to the boil, then reduce to low heat and place pot lid on. Cook for a minimum 1 hour (the longer the better!)
2. When ready to serve, prepare noodles as per instructions on the packet. Place noodles in bowl with shredded roast chicken and (optional) bean sprouts/vegies.
3. Pour the stock mixture through a sieve into a medium to large pot to catch the bones. Place chicken stock back onto stove and add coconut milk, Osha Curry Laksa Paste, and (optional) fish cakes/balls, and bring soup to the boil.
4. Serve over noodles and enjoy!

Ingredients for the Chicken Curry Laksa soup!

 

Place chicken bones, water and chicken stock in a large pot

Bring to the boil, then reduce to low heat...

 ...and place pot lid on. Cook for a minimum 1 hour (the longer the better!)

When ready to serve, prepare noodles as per instructions on the packet. Place noodles in bowl with shredded roast chicken and (optional) bean sprouts/vegies

Pour the stock mixture through a sieve into a medium to large pot to catch the bones

 Place chicken stock back onto stove...

 ...and add coconut milk, Osha Curry Laksa Paste, and (optional) fish cakes/balls, and bring soup to the boil.

Serve over noodles and enjoy!

Chocolate Pumpkin Cupcakes

Everyone loves a sneaky veg! With pumpkins in season, these are deliciously moist and fudgy! These cupcakes are soooo delicious - you would have NO IDEA there is pumpkin in there!!!

Chocolate Pumpkin Cupcakes

CHOCOLATE PUMPKIN CUPCAKES

Ingredients:

250 grams pumpkin (cubed)
20 grams water
120 grams milk
200 grams butter
260 grams self raising flour
100 grams sugar
2 eggs
40 grams cocoa
1 teaspoon vanilla extract/paste

Method:

1. Preheat oven to 160 degrees.
2. Add pumpkin and water to bowl - blitz 5 seconds/Speed 7. Scrape down.
3. Cook 4 minutes/100 degrees/Speed 2.
4. Add milk, butter, self raising flour, sugar, eggs, cocoa and vanilla - mix 10 seconds/Speed 6.
5. Spoon into cupcake pans until 3/4 full and bake for 15 to 20 minutes or until a skewer comes out clean.

Add pumpkin and water to bowl - blitz 5 seconds/Speed 7

Scrape down

Cook 4 minutes/100 degrees/Speed 2

Add milk, butter, self raising flour, sugar, eggs, cocoa and vanilla

 Mix 10 seconds/Speed 6

Spoon into cupcake pans until 3/4 full

 Bake for 15 to 20 minutes or until a skewer comes out clean

Chocolate Pumpkin Cupcakes

Deliciously moist and fudgy!