Recipes, Savoury, Sweets

Maple Bacon French Toast

maple bacon french toast logo.jpg

Through out my childhood my mum would  love making french toast for our family breakfast on the weekends to use up some of our free range eggs collected right from our backyard. We always just ate our french toast simple, just a sprinkling of sugar. It wasn’t until I was in my mid teens that I started experimenting with food a bit more adventurously and discovered bacon and french toast are a match made in heaven!



  • Bacon and cheese loaf, sliced (pull apart loaf or white bread will work just as well)
  • 4 free range eggs
  • 1/3 cup cream
  • 1 tablespoon maple syrup + extra for drizzling
  • 8 rashers of maple bacon (plain smoked streaky bacon will also work)
  • Approximately 10g butter



  1. In a cold pan, add the bacon and then turn to a medium heat and cook until crispy. Set aside on some paper towel.
  2. Whisk together the eggs, cream and maple syrup and soak the bread for long enough to only make the bread wet and not fall apart about 5-7 seconds. Heat a pan to a medium heat and melt the butter in the pan and cook the french toast for about 5 minutes on each side or until golden.
  3. Arrange the bacon and french toast how ever you like and drizzle with more maple syrup if you wish.
    Serve with hash browns and/or fried or poached egg.
Recipes, Sweets

White Chocolate Cookie Dough Fudge

Cookie dough 1 logo.jpg

Makes approximately 16 bars

A couple of years ago I was apart of a slow cooking group on facebook and the admin was creating a recipe book to publish and was asking people to submit their own original creations. I had created this recipe but then changed it to suit a slow cooker, and I submitted the recipe. A few months later I got an email from ABC publishing telling me my recipe was going to be published. I was so over the moon! It makes me happy knowing there’s thousands of people that have that recipe book at home with my recipe in it.


  • 395g tin sweetened condensed milk
  • 220g block white chocolate, broken into pieces
  • 180g block Milky Bar Cookies and Cream, broken into pieces
  • 2 tsp vanilla essence
  • 65g butter, softened, plus 2 teaspoons extra
  • 3/4 cup light brown sugar
  • 1/4 cup milk
  • 1 1/4 cups plain flour
  • 1/2 cup chocolate chips



  1. Place the softened butter and brown sugar in a medium bowl and cream together until smooth. Add the milk and 1 tsp of the vanilla and mix until combined. It may appear lumpy but this is OK. Add the flour and the chocolate chips and mix. Spread the cookie dough onto a baking sheet and refrigerate for 1-2 hours or until slightly set.
  2. Place the condensed milk, chocolate, 1 tsp vanilla and the 2 tsp of butter into a large saucepan over a very low heat so it doesn’t burn. Stir continuously until fully melted and smooth. Set aside to cool slightly.
  3. Take little pieces of cookie dough (reserve about 1/2 cup of dough for the end) and fold through the fudge. Line a brownie tin or square cake tin with baking paper and pour the fudge into the tin. Decorate with remaining cookie dough pieces.
  4. Refrigerate for at least 2 hours to set. Slice into squares and store in an air tight container in the fridge.
Recipes, Sweets

Cinnamon Scrolls

Cinnamon scrolls 1 logo.jpg

Makes:  9

I love fresh bread and it’s so easy to make your own baked bread at home not to mention healthier too.
Some day I really fancied a cinnamon scroll and there just weren’t any recipes that stood out to me. So I came up with my own recipe using a basic sweet dough recipe. The bread improver just helps it rise more and gives it a softer texture too but you don’t have to use it.


  • 290ml warm water
  • 1 egg lightly beaten
  • 2 tablespoons of melted butter
  • 1 tsp salt
  • 2 tablespoons sugar
  • 3 1/2 cups bread flour
  • 3 tablespoons milk powder
  • 1 tsp bread improver (optional)
  • 2 1/4 tsp yeast (sachet of yeast)
  • 100g softened butter
  • 2 tablespoons cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 tsp vanilla extract



  1. In a jug, pour in the warm water and dissolve the sugar and yeast in it and set it aside to activate. In a bowl of a stand mixer with a dough hook attachment put it the bread flour, egg, melted butter and milk powder and put it onto a medium low speed. While it mixes pour in the water and yeast mixture. Let the dough come together and then add the salt to the dough and let it knead for 5-10 minutes. Set it aside with a tea towel to rise for 1 hour.
  2. Roll out  the dough into a rectangle shape about 1cm thick. Spread the butter all over the dough and then sprinkle over the brown sugar and cinnamon, you can add extra cinnamon if you like it like I do! don’t be scared to use more if you feel it needs it.
  3. Line and grease a rectangular baking dish (roasting dish) with baking paper. Roll the dough up into a log and divide into 9 portions and place into the baking dish about 2-3 cm apart and cover again with a tea towel to rise for 35-50 minutes.
  4. Preheat oven to 170ºc and bake the cinnamon scrolls for 25-30 minutes. Let the scrolls cool a bit before icing. Once cooled for about 1 hour, mix together the powdered sugar, vanilla and milk, you want it to be a bit thick but still be able to drizzle, add more powdered sugar if it’s too runny. Drizzle the icing over the cinnamon scrolls.


Recipes, Sweets

The Best Baked Vanilla Cheesecake



Serves: 12

I’m not usually one for baked cheesecake, I’m more of a fridge/gelatin set cheesecake girl. But when I tested out this recipe I haven’t eaten another since. This recipe is the perfect base for you to add whatever you like to the crumb base or even to the cheesecake mixture itself. I’ve even made a chocolate marbled cheesecake with this recipe and it worked out just as well!


  • 250g butter snap biscuits
  • 50g walnuts or pecans
  • 1/2 tsp ground cinnamon
  • 60g melted butter
  • 500g softened cream cheese
  • 2 tablespoons plain flour
  • 1/4 tsp salt
  • 270g caster sugar
  • 125g sour cream
  • 1 1/2 tsp vanilla extract
  • 3 eggs, at room temperature
  • 250g strawberries
  • 2 tablespoons sugar
  • 5-7 basil leaves thinly sliced


  1. Preheat oven to 160ºc. Lightly grease and line a 20 cm spring form cake pan.
  2. Process biscuits and nuts in a food processor (or just place in a zip lock bag and bash with a rolling pin) until finely crushed. Add the cinnamon and butter and process till the mixture resembles wet sand. Pour mixture into the tin, press down and refrigerate until needed.
  3. Using an electric mixer, beat the cream cheese until soft and fluffy. Beat in flour and salt. Beat in the sugar, sour cream and vanilla until well combined. Then beat in the eggs one at a time, until just combined. Pour mixture over the biscuit base.
  4. Bake for 55 minutes or until just set, but still has a slight wobble in the centre. Turn the oven off and open the oven door about 10cm and cool the cheesecake in the oven, then refrigerate for 4 hours or over night.
  5. Meanwhile, chop the strawberries into quarters and place into a bowl with the sugar and basil and let sit until ready to serve with the cheesecake.
Recipes, Sweets

Salted Chocolate Muffins


choc muffin

Makes 12



  • 2 cups of flour
  • 1 cup of sugar
  • 3/4 cup of choc chips or chopped chocolate
  • 1/2 cup of cocoa powder
  • 1tsp baking soda
  • 1 egg
  • 1 cup sour cream
  • 1/2 cup of milk
  • 1tsp vanilla extract
  • 1/2 cup of vegetable oil
  • 2 1/2 tsp flaked salt + extra for decoration

Caramel Cream Cheese Frosting:

  • 1/4 cup light brown sugar
  • 10 tablespoons softened butter (14g= 1 tablespoon)
  • 1/3 cup thickened cream
  • 250g softened cream cheese
  • 1/2 tsp vanilla extract
  • Large pinch of salt
  • 1 3/4 cup powdered sugar


  1. Preheat your oven to 200ºc and grease a muffin tray, or alternatively use muffin pans.
  2. In a big bowl combine your flour, sugar, chocolate, cocoa powder and baking soda.
  3. In a separate bowl combine the egg, sour cream, milk, vanilla and vegetable oil, then make a well in the centre of the dry ingredients and pour the wet ingredients into the well. Mix only until just combined, it doesn’t matter if there are a few lumps of flour not mixed in.
  4. Fill your muffin cups 3/4 of the way and then bake for approximately 20 minutes for a fan forced oven or 25-30 minutes for a conventional oven, or until a skewer comes out clean when inserted.
  5. Let cool completely on a cooling rack before decorating.



Caramel Cream Cheese Frosting:



  1. In a pan over a medium heat, melt the brown sugar and 4 tablespoons of the butter until dissolved and bring to the boil. Remove from the heat and whisk in the cream. Transfer the caramel to a heat proof bowl to cool down to room temperature, mixing occasionally.
  2. Place remaining butter into a bowl of a stand mixer along with the cream cheese and beat on a medium high speed. Add the vanilla and salt.
  3. With the mixer running, slowly pour the caramel mixture in until smooth.
  4. Add the powdered sugar gradually, mixing well in between. Chill for an hour or so for a firmer texture and so it’s easier to pipe onto your muffins. For one final touch, sprinkle the finished product with some flaked salt.

Note: If you over mix your muffin batter they’ll become chewy.