Tag Archives: delicious

Granny’s Jam Drops

7 Apr

One of my favourite childhood memories is eating home made jam drops. I would carefully nibble the biscuit around the jam centre and once there was no more biscuit to hold I would pop the little jam filled well in my mouth.

jam drops

My Rooster also loves jam drops, however until today he had only had the supermarket variety. This is something that needed to change.

The recipe I have is the same recipe my great grandmother (aka Granny) used to make, I think I just remember eating hers, I definitely remember eating Nanny’s and my Mum’s though.

To make them you need

120g butter

3/4 cup of sugar

2 eggs

2 cups of plain flour

2 tsp of baking powder

a splash of milk if needed for consistency

your favourite jam


Start by creaming the butter and sugar until light and fluffy.

Add the eggs and beat well,


gradually add flour and baking powder, if necessary add a splash of milk for a smooth consistency, I didn’t need to do this, so you most likely won’t either.


Roll teaspoon fulls of the dough into balls and place on a lined tray.


Now you need to make little wells for the jam to sit in.  I found using my knuckle gave the best results, a nice round deep well to hold all that lovely jam.


Spoon in your favourite jam, we used strawberry.


Now bake for about 15 minutes at 160ºC

My mini men couldn’t wait to get into these, they hadn’t even cooled before they were munching away on them.


Rooster declared they were the best jam drops ever, so much better than the supermarket ones, which made me feel happy as he often is not fussed on the home made versions of his favourite bakery/supermarket treats.

I already have a request for a second batch for his soccer carnival next month.

They were just as perfect as I remembered them too.


Salted Chocolate and caramel chip Cupcakes

17 May


Cupcakes are fast becoming a weekly tradition in my house lately, someone always seems to be asking me “When are you making cupcakes?”

This weeks cupcakes were a flavour experiment.

I used my favourite caramel mud cake recipe and did a few substitutions and additions to come up with heaven in a patty case.

This is a melt and mix style cake, there is nothing I like more than melt and mix baking, so easy and less clean up.

This is the recipe the ingredients in blue are my substitutions or additions

185g butter, cubed

180g white chocolate dark chocolate broken/chopped roughly

1 cup firmly packed brown sugar

1 cup milk

1 tbs golden syrup I left this out 

1 1/2 cups plain flour

1/2 cup S.R. flour

2 eggs

1 pkt caramel chips

5 pinches of sea salt or more or less depending on your taste


Start by putting the butter, chocolate, sugar, milk and syrup into a saucepan,


heat and stir until combined.

Now whisk in the flour and eggs


at this point I put mine in the fridge to cool so that when I added the chips they didn’t melt into the mixture.

Once my mixture had cooled I added the caramel chips and I began to add the salt 1 pinch at a time, stirring and tasting the batter after each addition. If the cakes had been only for me I would have added some more salt, but since I didn’t know how my fussy family would react to salty cupcakes I held back. 5 pinches doesn’t taste overly salty, I can taste it, possibly because I know it is there, but no one else detected it as a distinct flavour.

This recipe will make a 20cm round/square cake, if that is what you want put it in the oven for around an hour at 180 degrees Celsius, if like me, your thing is little bites of deliciousness, mini cupcakes take 15-20 minutes also at 180 degrees Celsius.

When I took mine out of the oven they looked and felt like they might be under cooked

Just a little gooey looking

Just a little gooey looking

but as they cooled they firmed up and looked just perfect, this was confirmed by a taste test.

A pile of perfect little cakes patiently waiting to be iced

A pile of perfect little cakes patiently waiting to be iced

This week I wanted to work on my piping techniques, I used the condensed milk buttercream that I have been making lately and a selection of  Wilton tips to try my hand at a few different piping styles.

Below are my experiments with piping, I have labelled each cake with the tip I used to achieve the look.


I was very pleased with how my piping came out, although I need to work on getting it in the middle of the cake. I also found that as the buttercream beacame softer from the heat of my hands it lost its shape so I had to put the piping bag in the fridge a couple of times for it to firm up again.

Mr Minx was impressed with my efforts and promptly ate several when he arrived home.


These little cakes are delightfully delicious. Despite being a dense cake they are not heavy or over powering in flavour,

Even I was not immune to their beguiling and ambrosial qualities.


Milo Cupcakes with Condensed Milk Buttercream

2 May


Have you seen This is 40?, The movie with Paul Rudd and Leslie Mann. Since we have no regular babysitter, Mr Minx and I always jump at the opportunity for the elusive date night when one of our Mums is in town. Earlier this year we were able to get to the cinema to see this movie when Mr Minx’s mum was visiting from New Zealand. We always have a laugh that this couple is us, in particular the cupcake addiction of Paul Rudd’s character.


When I make cupcakes, I usually ice them the following day, due to being time poor and a little lazy. Often only half the cupcakes make it through the night. Unfortunately, for Mr Minx, but lucky for the cupcakes he has the flu, so most of them survived to be iced this morning.

Now lets get to the cupcakes….


I found these Milo cupcakes with Condensed Milk Buttercream at The Bubbly Baker,

To make these delectable little morsels you will need

200g plain flour
200g caster sugar
1 tsp baking powder
1/2 tsp bicarb soda
100g Milo (I added about 130 grams of milo)
1 tsp vanilla extract
180g sour cream
170g unsalted butter, softened
2 large eggs


Combine all of this into a food processor and pulse until mixed well and smooth. I had to do this in two batches since my processor was not large enough, also I tend to be somewhat gung-ho in my approach to most things so pulsing is not in my nature and I just wizzed away and the processor was not happy. If you have a large and powerful processor this method might be for you, but in future I think I will stick to creaming the butter and sugar before adding other ingredients.

The Bubbly Baker advised that these were very rich, so I made mini cupcakes, I put a tablespoon of batter into each patty paper and baked them for 15-20 minutes at 180 degrees Celcius.


For the butter cream you need

150g unsalted butter

250g icing sugar

6tbsp condensed milk

milk for consistency

Beat the butter until light and fluffy, add the icing sugar, mix well, add the condensed milk, if needed add a small amount of milk.

I like my buttercream thick and decadent, so I added more icing sugar and no milk.


This made so much icing, normally I just throw out the left over, but there was so much it seemed a waste. So I have bagged it up and put it in the freezer. I will let you know how that turns out. at a later date.

These cupcakes are delicious! In future I would put a little less sugar and add much more milo. The icing is like heaven! Sweet and divinely sinful!

These would be the perfect little sweet treat in the afternoon or an excellent  accompaniment to a girlie morning tea catch up.



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