1 cup strawberry jam
250g cream cheese
1/3 cup white granulated sugar
4 sheets frozen shortcrust pastry
1/4 cup sour cream
1 cup icing sugar
1 tbls milk
1 tbls strawberry jam
1. Preheat oven to 180C.
2. Line two baking trays with baking paper and set aside.
3. Remove your pastry sheets from the freezer and set aside to thaw.
4. In a large mixing bowl, combine the cream cheese and sugar using electric beaters. Add in the sour cream and 1 egg and mix until thoroughly combined.
5. Retrieve your shortcrust pastry sheets and cut them into four 10x10cm squares or try and weave a little magic into your pop tarts by using a cookie cutter to give it a fun shape.
6. On one half of your pastry squares (diagonally or horizontally), carefully spread 1 tsp of strawberry jam and 1tbls of your cheesecake mixture.
7. Fold the empty side of your pastry square over the side of your pastry square with the filling. Using a fork, gently press and seal the edges together.
8. Place on your prepared baking tray and continue until all pastry squares have been used.
9. Place in the oven for 35-40 minutes or until pastry is golden brown.
10. Remove from the oven and set aside to cool.
11. While your pop tarts are baking start preparing your icing. In a small bowl place 1 tbls of strawberry jam, then put in the microwave for 20 seconds. If the jam isn't melted in 20 seconds return it to the microwave for a further 10 seconds.
12. Combine icing sugar, jam and 1tbls of milk in a bowl and bring together with a whisk until smooth.
13. Spoon icing cooled pop tarts and serve.
Tip: You could try to weave a little magic into your pop tarts by using a cookie cutter to give it a fun shape.
Recipe from Australia's best recipes
1 large egg (room temperature)
1/3 cup almond butter
1/2 cup softened coconut oil
1/2 cup maple syrup
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp sea salt
1/2 tsp baking powder
1/3 cup superfine almond flour
1/3 cup shredded coconut
3 1/4 cups rolled oats
3/4 finely diced red apple
2 tbsp puffed quinoa (optional)
2 tbsp chopped dried apples (optional)
1. Preheat the oven to 180C
2. Line a large baking tray with baking paper
3. Whisk the egg, almond butter and coconut oil in a large bowl until smooth and creamy.
4. Add the honey, vanilla, cinnamon, salt and baking powder. Beat until thoroughly combined.
5. Stir in the flour followed by the coconut and oats.
6. Mix well until everything is combined.
7. Fold in the apple and any other add ins you would like.
8. Using a 1/4 cup or large tablespoon, scoop out the dough and place on the baking tray.
9. Pat the top down to flatten slightly.
10. Bake in preheated oven for 10-12 minutes or until edges are slightly browned.
11. Allow to cool on baking tray before storing. Cookies can be stored for up to 3 months in the freezer in a sealed bag.
Other ingredients to use when making these cookies - freeze dried strawberries, choc chips, ripe mashed bananas or apricot and pistachio. You can view all of these on Life Made Sweeter here.
Recipe sourced from Life Made Sweeter.
460g ready-made round double unfilled sponge cake
1/3 cup pineapple juice
500ml mango sorbet (slightly softened)
1L tub softened vanilla custard ice cream
125g punnet blueberries
2/3 cup passionfruit pulp (approx 8 passionfruit)
100g packet mini meringues
3/4 cup whipped thickened cream
1 small mango, thinly sliced
Icing sugar to dust
1. Remove the sponge cake from the plastic packaging. Keep the packaging to use as a mould later.
2. Cut 2 x 50cm lengths of baking paper.
3. Spray 1 sheet of baking paper with oil and place the other sheet on top.
4. Fold in half lengthways and line the plastic mould, allowing paper collar to extend over the rim.
5. Use a large serrated knife to level the tops of both cakes.
6. Place 1 cake in the mould, cut side facing up.
7. Drizzle with 2 tbs of pineapple juice.
8. Spoon mango sorbet over cake layer and smooth the top.
9. Place in the freezer for 30 minutes.
10. Scoop half the ice-cream into a blender or food processor.
11. Add half of the blueberries and puree until smooth.
12. Spoon on top of mango layer and smooth the top.
13. Place in the freezer for 30 minutes.
14. Scoop remaining ice-cream into a large bowl and fold through 1/3 cup passionfruit pulp.
15. Arrange half of the meringues over the blueberry layer and spoon over passionfruit mixture. Smooth the top.
16. Add the second cake, cut side up, and gently press down. Drizzle with remaining 2 tbls pineapple juice.
17. Place in freezer for 4 hours or overnight until firm.
18. Using scissors, make 4 cuts down the side of the plastic mould and peel down.
19. Transfer the cake to a serving platter.
20. Peel off paper collar.
21. Spread whipped cream over the top of the cake, and decorate using sliced mango, remaining meringues, passionfruit pulp and blueberries. Dust with icing sugar.
Recipe from Taste.com.au
1 cup pumpkin (cooked and pureed)
3/4 cup butter
1 tsp vanilla extract
1 cup custard powder
1 tsp salt
2 cups self raising flour
1 cup chocolate chips
1 tsp cinnamon
1 tsp nutmeg
1. Combine together custard powder, pumpkin, butter and vanilla.
2. Add the remaining ingredients and mix well.
3. Grease or line a baking tray and preheat oven to 180C.
4. Spoon the mixture onto your prepared baking tray or roll out on the tray and cut using your choice of cookie cutter.
5. Bake for 15-20 minutes or until lightly golden.
To create a healthier version just swap out 1/2 cup of self raising flour and replace with oats.
Add 1/4 cup of brown sugar to sweeten up the cookies
Recipe from Stay at Home Mum
1 cup natural creamy peanut butter
3/4 cup skim milk
1 large egg (or 1/4 cup unsweetened applesauce)
1 large carrot, shredded (or 8ish baby carrots) around 2/3 cup shredded
2 1/4 cup whole wheat flour
1 tbls baking powder
1/3 cup oats
1. Preheat oven to 160C.
2. Line two baking trays with baking paper and set aside.
3. In a large bowl, gently mix the peanut butter, milk, egg and carrot together with a wooden spoon.
4. Add the flour and baking powder. (nb. you may need to turn the dough out and roll with your hands to work in the flour.)
5. Mix in the oats until the dough feels extremely thick and heavy.
6. Using a floured rolling pin, roll the dough out to approx 1/4" thickness.
7. Cut into shapes using the cookie cutter of your choice.
8. Arrange on baking sheets and bake for 15 minutes.
2 cups whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1 1/4 cups chocolate chips
2/3 cup lightly packed coconut sugar
1/2 cup brown sugar
1/2 cup sugar
1/2 cup plus 1 tbls melted coconut oil or extra virgin olive oil
1/4 cup plus 1 tbls water
1. Whisk to combine the flour, baking powder, baking soda and sea salt in a medium bowl.
2. Add the chocolate chips and toss to combine.
3. Combine the coconut sugar, brown sugar, regular sugar, oil and water in a large bowl.
4. Whisk until the sugar has incorporated into the oil - approx 1-2 minutes.
5. Combine the Flour and Sugar mixture making sure that no more flour is visible. Be careful not to overdo it.
6. Line 2 baking trays with baking paper.
7. Spoon the mixture into even 2 inch mounds on your baking tray.
8. Freeze the cookies on the pan for 30 minutes or chill for 24 hours in the fridge.
9. Preheat the oven to 175 degrees.
10. Bake cookies until the edges are just starting to turn golden, approx 14-17 minutes.
Recipe from Cookie + Kate
115g unsalted butter, softened
50g caster sugar
130g plain flour
2 tbls cornflour
3 tsp ground ginger
1/3 cup finely chopped crystallized ginger
1. Preheat the oven to 180C (fan forced).
2. Line 2 baking trays with baking paper
3. Beat the flour, cornflour and ground ginger together until it looks like wet sand.
4. Add the crystalized ginger and continue to beat until combined.
5. Roll the dough between two sheets of baking paper until it is approx 8mm.
6. Use your choice of cookie cutter to cut the dough into shapes, rounds or squares.
7. Place the cookies on the baking trays approx 2cm apart and chill for 10minutes.
8. Remove the cookies from the fridge and place in the oven for approximately 14 minutes or until the edges start turning golden.
9. Remove the cookies from the oven and let them sit for a few minutes to cool before transferring to a wire rack.
Recipe from Sugar Salt Magic