Apple Rose Tartlets

I’ve always admired food that had been made to look like something else. When I discovered just how easy it was to make these tartlets I jumped on the bandwagon!

Impress your guests with this super simple but impressive treat of beautifully rose-shaped apples in crispy sweet puff pastry.

Prep time 10 mins, Cooking time 40-50 mins, Makes 8


Apple Rose Tartlets

2 sheets puff pastry

2 red apples (red delicious are perfect)

3 tsp apricot jam

4tsp water

½ tsp lemon juice

1tsp Icing sugar (plus extra to dust)

1tsp cinnamon sugar


  1. Preheat oven to 180 degrees C. Prepare the apple by chopping in half and coring, then slice finely as pictured.20160227_200016-01.jpeg
  2. Place sliced apple, 3 tsp water, lemon juice and sugar in a bowl and toss, microwave on high for 1 minute or until apple is pliable. Drain liquid.
  3. Cut pastry sheets into four equal strips and lay apple slices as shown below.
  4. Mix remaining water and jam in a bowl then add jam mixture to pastry before folding pastry up and rolling (as pictured). Make sure to pinch the sides and push the apple into the pastry as rolling as it may try to slip out.

  5. Place rosettes into an oiled muffin pan and cook in the oven for approx. 45 minutes (checking from about 40mins onwards).
  6. When cooked dust tartlets with icing and cinnamon sugars and serve.
  7. Enjoy!


Strawberry & Cherry Lemonade Crumble

Think strawberry lemonade in cake form! This delicious Strawberry and Cherry Lemonade Crumble is just that! With a delicious crumble topping that doubles as the base as well, this crumble can be served cool as a slice or warm with ice cream and is sure to be a hit at any social gathering.

It’s simple, effective and delicious; the only hard part is waiting an hour while it cooks!

Makes – 8-10 slices, Prep time – 20 mins, Cooking time – 60 -75 mins, Total time – approx. 3hrs (to allow for cooling before cutting)



Strawberry & Cherry Lemonade Crumble

Base and Crumble

115g unsalted butter – melted

½ cup raw sugar

¼ cup dark brown sugar – packed

1 ½ cup plain flour


1 large egg

½ cup sour cream

1/3 cup caster sugar

2 tbs lemon juice

2 tsp vanilla extract

¼ cup plain flour

Strawberry and Cherry Layer

1 heaped cup frozen strawberries – chopped

1 heaped cup frozen cherries – chopped

1/3 cup caster sugar

2 tbs lemon juice

¼ cup plain flour (can use less if mixture is not very runny)

  1. Preheat oven to 180 degrees C. Lightly oil a round fluted flan tin with a loose base, and place onto a large baking tray (makes removing the tin easier due to the loose base).
  2. Create the base and crumble topping.
    1. Melt the butter add the sugars and whisk to combine
    2. Add the flour and stir to combine. When combined the mixture should be crumbly and dry with some larger pieces.
    3. Set aside ¾ cup of crumble mixture.
    4. Place remaining crumble mixture into the pan and using fingers press into the base and sides of the tin until firmly packed and smooth.
    5. Set aside.
  3. Create the filling.
    1. In a bowl crack the egg, add the sour cream, sugar, lemon juice and vanilla. Either whisk by hand or beat with an electric mixer until smooth.
    2. Add the flour and continue to mix until smooth.
    3. Bring back the pan and pour the filling mix onto the base you have just made. Make sure to jiggle the pan and use a spatula to ensure a smooth surface.
    4. Set aside.
  4. Create the strawberry and cherry layer.
    1. In a bowl add all ingredients and toss well to combine.
    2. When using frozen berries there will be a lot of moisture released when they thaw so add in the flour a little at a time stopping when mixture looks thick, but not cakey.
    3. Smooth the fruit layer over the filling and smooth as best you can with a spatula.
  5. Sprinkle remaining ¾ cup of crumble mix over the fruit layer. To make larger crumble give the mix a small squeeze before sprinkling over the top.
  6. Bake for 60-75 minutes. This time will depend on your oven and how much liquid is in your fruit mix. Bake until golden brown on top and you can see the fruit starting to bubble through. It is better in this instance to watch from about 45mins, you want to be watching your creation more so than the clock.
  7. When baked, remove from the oven and set aside to cool for a few hours, to speed up this process you can also place into the fridge.
  8. If serving with ice cream, serve hot right out the oven. If wanting to turn it into more of a slice ensure it is fully cooled before cutting as it will likely fall apart!
  9. Enjoy!



Classic Chocolate Chip Cookies

Today I woke up and decided to bake. It’s been a while, I have to be honest, but since starting this blog my creativity and want to bake has been sparked. I thought what better way to kick off then with some classic chocolate chip cookies.  These cookies are super easy, nice and chewy, and the best part is they are full of chocolate!

Prep – 20 mins, Baking – 12 mins, Makes – 18-20



Classic Choc Chip Cookies

1 ¾ cups plain flour

½ tsp bicarbonate of soda

1 tsp salt

70g unsalted butter, melted

¾ cup dark brown sugar, packed

½ cup caster sugar

1 whole egg

1 egg yolk

2 tsp vanilla extract

1 ½ cup chocolate chips – I used half milk chocolate, half dark chocolate.


  1. In a large bowl add sift the plain flour, bicarbonate of soda and salt together and set aside.
  2. Melt the butter in another bowl, then mix both sugars in with an electric beater (or if you’re feeling strong stir it enthusiastically by hand). You will know when to stop when the mixture is combined and smooth and shiny.
  3. Into the sugar mixture add the egg, then the egg yolk, and finally the vanilla, beating in between until combined.
  4. Pour the flour slowly into the mixture and combine. Once smooth add the choc chips.
  5. Set cookie dough in the refrigerator to cool for about 10 minutes (cooling the dough helps the cookies keep their shape when baking)
  6. Preheat the oven to 180 degrees C.
  7. Line two baking trays with baking paper. Once the dough is cool, scoop into balls (about 1 heaped tablespoon worth) and place onto the lined trays. Bake for 10-12 minutes (depending on your oven this may be more or less time). Remove the cookies when the edges are just starting become golden and the centre looks just slightly undercooked, as this will keep the centre chewy.
  8. Once removed from the oven place the cookies (while still on the baking paper) onto a cool surface and allow to sit for 5 minutes. During this time they will still cook slightly. Once cooled enough to touch transfer the cookies to a cooling rack.

If there is any remaining dough remember to keep it in the fridge between batches of cookies.