Peach Flavoured Frozen Yogurt

 This frozen yogurt is delightfully fruity and sweet, a perfect summertime treat.

Time: 10-30 minutes

 

Ingredients

3 average to large size peaches (white or yellow)
1/4 sugar

500g plain Greek yogurt
300g full fat vanilla yogurt
1/2 tsp vanilla essence
1/2 - 1 cup sugar

Cooking Instructions

1. Roughly chop peaches and place in a food processor with 1/4 cup of sugar. Blend until smooth.
2. In a medium size bowl combine the greek and vanilla yogurts, vanilla essence, 1/2 cup sugar, and peach puree. Stir in the rest of the sugar as preferred (I prefer to put in the full 1 cup total but that's up to you).
3. If you own an icecream maker then make as instructed, if not simply place in a container and freeze.
4. Leave overnight and enjoy your icy treat!

Chocolate Fudge Brownies (Spiked with Raspberries)

Time: 20-30 minutes preparation           30-60 minutes cooking

 

Ingredients

1/2 cup rice flour

1/2 cup gluten-free plain flour

1/2 – 2/3 cup cocoa powder

1 1/4 cups caster sugar

2 eggs, lightly beaten

165g butter, melted

50g milk chocolate, melted

50g dark chocolate, melted

1/8 cup vegetable oil

200-300g frozen raspberries

Cooking Instructions

11.     Preheat oven to 150°C, non fan-forced. Grease a 4cm deep 20 x 30cm square pan and line with baking powder.

22.      Sift flours, baking powder, and cocoa powder into a large bowl. Add sugar and stir to combine.

33.      Make a well in the center of the fry ingredients and pour in the eggs, melted butter, and melted chocolate. Stir until just combined. Add vegetable oil and stir until smooth.

44.      Pour batter into the pan, making sure to spread it evenly. Take the frozen raspberries and spread evenly on top, pressing down slightly at the end.

55.      (Bake times will vary depending on oven, and the amount and temperature of the raspberries on top) Bake for 30-60 minutes, checking often, until a skewer inserted into a non-raspberry covered section of the middle (I must stress that; non-raspberry covered) comes out mostly, but not completely, clean.

66.      Allow to cool before cutting into squares. Enjoy!

Gluten-Free Vanilla Cupcakes with Musk Buttercream Frosting

These delicious cupcakes are best served as soon as possible! So light and fluffy, they taste delicious and my signature musk buttercream frosting is just the perfect final touch. No one will be able to resist these treats!

Total time required: 1 hour. Makes 12.

Ingredients:

125g margarine/butter

125g caster sugar

125g gluten-free self-raising flour

2 large eggs

3 tablespoons milk

1 teaspoon vanilla extract

Musk Buttercream Frosting:

185g butter

2 1/4 cups soft icing sugar

1 tablespoon milk

Musk flavouring (to taste)

Pink food colouring

Mini musk sticks (optional)

Cooking Instructions:

1)      Preheat oven at 190°C (non fan-forced). Prepare one cupcake/muffin pan by placing paper patties in each hole.

2)      Place the butter in a microwave safe bowl and heat until melted.

3)      Pour the now melted butter  into a medium size bowl and add the sugar, flour, eggs, milk and vanilla. Beat the mixture with an electric whisk until smooth and well-combined.

4)      Spoon the batter into the prepared muffin tin. Each paper case should be filled about half-way.

5)      Place in oven and bake for 15-20 minutes, or until risen and light golden in colour. Remove from oven and allow to cool.

Musk Buttercream Frosting:

1)      Place the butter in a medium-large bowl and beat with an electric beater for 2 minutes on medium, until pale.

2)      Add the icing sugar and beat until combined and fluffy. If you find that it does not mix as well when added all at once simply add it in small increments, beating after each addition.

3)      Add the milk and beat once more. If the frosting is still too thick feel free to add more milk until you are satisfied with its consistency. If it is too liquid-y, add more icing sugar.

4)      Using an eye dropper, add a few drops (3-5) of musk flavouring and beat well. This part is completely dependent on your tastes and on if you want an obvious musk flavour or just a subtle hint. Add pink food colouring and beat until even.

5)      Pipe the buttercream onto the cool cupcakes using your desired nozzle. Top it all off by sticking two mini musk sticks into each cupcake like straws in a milkshake and enjoy!

Additional Information:

-          Musk flavouring can be found in specialty cake stores and is a must in this recipe! The musk adds something extra and is the key to my irresistible vanilla cupcakes. ;)

 

Gluten-Free Carrot Cake Cupcakes: with Cinnamon Cream Cheese Frosting

Gluten-Free Carrot Cake Cupcakes

With Cinnamon Cream Cheese Frosting

Gluten free and just like the real deal! Your friends won’t even realise these absolutely delicious treats are gluten-free.

 

Total time required: 1 – 1 ½ hours

Ingredients:

¾ cup extra virgin olive oil

2 large eggs

1 tsp vanilla extract

½ cup sultanas

½ cup slivered/flaked almonds

1 ½ cups grated carrot

1 ½ tsp baking powder

¾ cup sugar

1 cup gluten free self-raising flour (sifted)

¾ tsp ground cinnamon

¼ tsp ground nutmeg

Optional White Chocolate Buttercream Frosting:

2 tbsp cream cheese (the spreadable kind, not the cooking kind)

½ tsp vanilla extract

3 tsp margarine

¾ - 1 cup pure icing sugar

¼ tsp ground cinnamon, extra to garnish

A small handful of flaked almonds to garnish

Cooking Instructions:

1)      Preheat oven at 150°C (non-fan force). Prepare one cupcake tin with patties/liners and set aside.

2)      In a medium size bowl beat oil, vanilla extract and sugar with an electric beater until well combined.

3)      Add the eggs and beat until light and creamy in appearance.

4)      Place the sultanas, almonds and grated carrot in the bowl and stir through the liquid mix.

5)      Add the gluten free self-raising flour, baking powder, cinnamon and nutmeg and stir until well combined.

6)      Spoon the mix into the cupcake tins, leaving about ½ to 1 cm unfilled at top. Place in the oven and bake for 20-30 minutes or until they are a deep golden on top and a skewer inserted into the center of the cupcakes comes out clean.

7)      Remove from oven and place individual cupcakes on a wire rack to cool.

Cinnamon Cream Cheese Frosting:

1)      In a small bowl place spreadable cream cheese, margarine, vanilla extract and cinnamon then beat with an electric beater until combined,

2)      Add the pure icing sugar and beat until well combined.

3)      Using a knife, spread generously over the cupcakes.

4)      Garnish with extra cinnamon and almond flakes.

5)      Enjoy!