Apple-Date Crumble Bars


Such satisfaction can come from baking. A handful of ingredients, mixed together, added heat and love, and voila! Love you can hold and share with others. Also eat for breakfast, lunch or dessert.



And any time in between!

The dates in this seem to taste like caramels after you cook them with the apples, but if you aren’t a date fan, you can of course leave them out πŸ™‚

I’m surprised I didn’t add some cinnamon in there somewhere, maybe put in a few teaspoons to the base mixture.


You could actually use pears or stone fruit instead of apples, so you can use up whatever fruit is leftover from the week! Enjoy everyone πŸ™‚

Apple and Date Crumble Bars
2 cups flour
1/2 cup icing sugar
1/4 cup brown sugar
100g butter, melted
1 egg
2 Tbsp milk
4 apples
1/2 cup dates, chopped.
2 Tbsp golden syrup
1&1/2 cups muesli

Cut up the apples into 1cm chunks and boil with a little water until they are soft. Drain and cool.

Preheat the oven to 160Β degrees Celsius and line a 20cm square cake tin.

Whisk together the flour and sugars, then mix in the butter, egg and milk until wet and just combined. Press into the cake tin and pour the apples and dates on top.

Bake for half an hour, until the cake is cooked on the edges (You should be able to peak down the sides and see that it is slightly golden). Mix together the muesli and golden syrup and tip onto the top. Bake for 10 minutes, then leave to cool slightly. Enjoy warm or cold!



Banana-Blueberry Cakes with Avocado Frosting


Avocado is a superfood. Blueberries are a superfood. Banana and apple have always been drilled into us as part of a healthy diet. The result? Not so guilty pleasure! And it looks pretty too πŸ™‚


If you haven’t made many mini cakes, I would recommend you try it! It’s quite easy to get hooked, I already made some carrot and boysenberry ones previously. All you need to so is bake one sheet cake and cut afterwards. You end up with some off cuts but they never seem to go to waste πŸ˜‰


For once I went to town on the picture-taking. I hope they give a good idea of how I piped the frosting etc.


Some of you may have worked with stevia before and be quite familiar with it. If you haven’t, and don’t have any in your wonderful kitchen haven, then you can use some honey and/or icing sugar to sweeten the avocado frosting.






Aren’t edible flowers amazing, may I add……? Thumbs up nature. I also made some smaller ones without the flowers:


They were just as delicious but they just have another look.







Now that I have spammed you, I shall get onto the recipe!




IMG_2687 IMG_2689


Blueberry-Banana Mini Cakes with Avocado Frosting
Banana-Apple Cake:
3/4 cup white flour
3/4 cup wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 small banana, mashed
1 apple, grated finely
3 Tbsp vegetable oil
1/2 cup water
Avocado frosting:
1 avocado
Dash lemon juice
1 tsp stevia (ground leaf), or to taste
To decorate:
1 small punnet blueberries (only a handful really)
Edible flowers
Desiccated coconut

Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.

In a large bowl, mix together the flours, sugar, baking soda and baking powder. In another bowl, mix the egg, banana, apple and vegetable oil. Fold the wet ingredients into the dry and add the water a bit at a time until you have a thick but pourable batter. Pour into the tin and bake for about 20 minutes, until a skewer comes out pretty much clean when inserted into the middle. Leave the cake to cool.

Take out of the tin and cut into the desired shapes you have in mind. As you can see, I make three larger cakes (about 10cm diameter and four little ones (about 4cm diameter).

Make the frosting; either use a little blender to blend the avocado, lemon juice and stevia or pass the avocado through a sieve until there are no lumps, and then add the lemon juice and stevia. Mix until combined. Spoon the frosting into a piping bag or plastic bag and snip the corner (Note: I found it best to have all the pieces of cake arranged on a tray and to ice each one, then decorate and decide which to put as the top/bottom after).

Now arrange the blueberries as the filling (on the larger cakes) and on top, followed by the edible flowers and sprinkle with the coconut. Place the top layers on the bottom layers and plate up if you are serving to a group. Or maybe you just want to impress yourself, go ahead!

Enjoy. Please. The frosting isn’t as good the next day, but the cake lasts amazingly, it’s just as good on the 3rd day as the 1st. I blame the fruity goodness.

ave a good week everyone πŸ™‚



Make some crumble!


Probably the easiest dessert ever! Which is good for a hectic week πŸ™‚ There are no specific measurements but none are needed! Featured here is apple and blackberry. This can be vegan or gluten free too!


Fruit Crumble Recipe


Fruit, any random, fresh or frozen!

Butter or coconut oil

Honey/any sugar/maple syrup

Spices or vanilla

Oats/any flour/coconut/seeds/nuts


Preheat the oven to 180 degrees Celsius.

Put all the fruit in an oven dish.

Soften or melt some butter or coconut oil and mix in some of the sweet ingredients and mix in some spices. Keep adding oats/flour etc until you have a crumbly mixture and sprinkle it on top.

Bake for about 20 minutes until golden!

Apple-Oat Dessert Cake (Vegan!)


Just a quick wee recipe to get you through the week! If it is fall/autumn in your area of the world, then these apples will be a hit, I’m sure πŸ™‚ Plus it’s all one bowl! In half an hour, you can have morning or afternoon tea on the table. I had mine with some leftover caramel sauce (use coconut cream instead of cream if you are making vegan caramel sauce).


Have a good week everyone! πŸ˜€
Vegan Apple Dessert Cake
250g wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ginger
100g brown sugar
210g apple, chopped
1 Tbsp white vinegar
1/4 cup oil
1 cup water
1 Tbsp oats to top

Preheat the oven to 180 degrees celsius and line a 20cm square baking tin.

In a large bowl, mix in the flour, baking powder and baking soda, ginger and sugar, followed by the apples. Make a well in he middle and mix in the vinegar, oil and water until all combined. Pour into the tin and top with some oats, Bake for 20 minutes, until a skewer comes out with only a few crumbs.

Cut and enjoy!


‘Apple Pie’ Sandwich Cookies

Hello everyone! Hope you’ve been having a good week πŸ™‚


I’ve been trying to perfect the art of baking for two in my Aunty’s tiny Wellington kitchen πŸ™‚ Sadly I can’t get the photos off my phone at the moment, apologies, so here is a recipe from my last holidays!



Apples and cinnamon are just best friends, right? Apple crumble, apple tart, cinnamon porridge with apples, the all famous apple pie….. and now in cookie form too πŸ˜€



They aren’t really difficult, they just have three components (which aren’t difficult either!) and they even have an apple filling! Which is just apple and a bit of honey. Mmmm. You could put jam into the middle and make it a linzer torte sandwhich cookie, or even just use apple butter/puree that you already have or have bought πŸ™‚



The cookies are nice and soft sugar cookies so the filling doesn’t squish out when you bite down…..! Usually I’m a crunchy biscuit kinda gal but I thought I’d honour the northern hemishpere with this one πŸ™‚ Plus apple pie is much celebrated there!

‘Apple Pie’ Sandwich Cookies
Cinnamon Cookies:
75g butter, softened
1/4 cup brown sugar
1 egg
1&1/4 cups flour
1 tsp cinnamon
Apple Filling:
1/2 an apple
1 tsp honey
Cinnamon-Apple Frosting:
25g butter, softened
1/2 cup icing sugar
1/2 tsp cinnamon
->some apple filling from above
Dash of milk

Preheat the oven to 180 degrees celsius and grease or line one baking tray.

Beat the butter and sugar until light and fluffy. Gently mix in the egg. Combine 1 cup of flour with the cinnamon (just so you don’t add too much, it depends on the size of the egg!) and add it to the butter mixture a bit at a time. Continue to add until you have a firm dough (at this point you may have to add the extra flour). Roll out until 3-4mm thick and cut into cookies (I used an apple shaped cutter I remembered I had from when I was tiny! You can use any cutter you like). Place on the tray and bake about 10 minutes, until firm and the cookies move when nudged. Cool completely.

Meanwhile you can make the filling! Chop up the apple into tiny little cubes (or grate it and chop finely if you like) and place in a small bowl. Microwave on high for a minute and stir in the honey. Microwave for another minute. The apples should be golden cooked through. Chill.

Now, for the frosting! Beat that butter, icing sugar and cinnamon until smooth and light! Add in a about 2 tsps of the apple filling too.

To assemble, pair up the cookies into similar sized ones (sometimes they get a little morphed). Onto the bottom of one cookie, pipe or spread some frosting, leaving a gap into the middle for the filling. Dollop in about 1/2 a tsp of the apple filling into the hole and place the bottom side of the top cookie on top! Repeat until finished πŸ™‚

Note: I like to frost all the bottom halves of the cookies first so that I can use up all the frosting and have it all even. Up to you!

Makes 16, they last well for 3 days!


Have a good week everyone! Also yummmm apple pie πŸ™‚

Sami xx

Apple and Cherry Friendship Cake AKA How to Use Up Sourdough Cake Starter

Yes, how cute indeed! Not the cake, she’s a hefty but loving thing; the idea. This is also referred to as Amish cake or Herman the German Cake. I don’t include a recipe for the sourdough starter, because I know for a fact that there are a number of wonderful bloggers and writers who have done wonderful jobs of describing and detailing the process. I’ll leave it to them πŸ™‚
The final stage of the starter requires you to split the dough into four amounts and use one of them for a cake, giving the others away to friends (hence ‘friendship’). Unfortunately, our batch of starter sat there for a few more days and eventually it got the point where I knew I had to use it all up somehow. For those of you who are looking to do the same, I have a recipe to help you!
I am sure we are all feeling the effects of Christmas time, whether we be in the northern or southern hemispheres, so I found this cake made the cut. It’s full of fruit and spices, and is ridiculously easy. Just mix all the ingredients together and voila! Bake away! HOWEVER please do not get too hasty when unmolding the cake! I did it while mine was still warm and it almost fell apart. Not my greatest culinary moment, I admit πŸ™‚ Still, the cake was delicious, with a nice sourdough tang (gentle, I promise), much more of a success than I had expected.

Just a few more notes!
-I am quite sure that a circle cake tin will do just fine, as that is what all the other friendship cake recipes I have seen use.
-Not cherry season? You could use tinned cherries or just leave them out. Or use other fresh or frozen berries.
-Go nuts on the spices! Adapt them to your tastes.
-This recipe uses the sourdough by weight. A bit annoying, sorry, I know! I still had enough dough for one more part to give away though.

Apple and Cherry Friendship Cake
150g white sugar
300g flour
2&1/2 tsp baking powder
2 tsp cinnamon
2 eggs
150ml oil
300g sourdough starter
100ml milk
240g chopped apple
170g cherries

Grease a large ring tin and preheat the oven to 180 degrees Celsius.
Mix the sugar, flour, baking powder, cinnamon, eggs, oil, sourdough and milk until smooth. Mix in the apple and cherries, then pour into the tin. Bake for one hour, until a skewer comes out clean when inserted.
Cool completely in the tin, then turn out carefully and serve. Lasts a few days.

Enjoy everyone, thank you for reading!


Apple Crumble

I present to you the beginnings of an amazing dessert. One of the most simple, but I dare say perhaps one of the best ever. Take some delicious, fresh, tart apples and marry them with a golden crunchy, oaty topping and you have the recipe for a good time (and a yummy pudding). It also makes a great breakfast too!
Sorry about all the photos, but this is another retrospective recipe I discovered the other day with a lot of pictures to go with. All those green apples are actually ones my family and I gathered when we went for a walk one day!

As you can see, this is a recipe for a BIG crumble, one to last either multiple diners or multiple meals, but it can easily be adapted to suit a smaller dish or appetite. This dish is about 40 by 40 cm, usually used for lasagne! Anyway, here’s the recipe.

Apple Crumble

30 small baking apples

For the crumble:

2 cups rolled oats

1/2 sup brown sugar

3 tsp cinnamon

100g butter


Preheat the oven to 180Β°C. Boil a very large pot of water.

Peel and core the apples. Boil in the water (you may need to do this in batches) for 15 minutes, turning occasionally. When the apples are soft enough not to resist a jab with a knife, remove from the water with a slotted spoon. Using a v-slicer or a knife, cut the apples into this disks. Layer the disks evenly on in a 30x30cm ceramic dish.

To make the crumble, mix the oats, brown sugar and cinnamon together in a bowl. Soften the butter, and rub into the oats. Sprinkle the crumble mixture onto the apples. Bake for 20 minutes, until the crumble is golden. Remove from the oven and serve with vanilla ice cream or whipped cream.

Oh, add some berries too if you like πŸ™‚

Jamie’s Toffee Apple Tart

Just as good as it sounds, I assure you. So good in fact, that I only got a picture of the tart before it had been cut, as it disappeared so quickly I didn’t have a chance to afterwards!
Amazingly rich toffee filling (only one can of dulce de leche was used but that was plenty, I promise! That was the only adaptation we did but I would recommend it, otherwise you are in for one sticky, sugary treat!
Make sure you slice the apples nice and thin so they cook into caramelly-appley goodness on top, almost quite pretty….
Here is the link to his recipe:
I don’t usually share the recipes that aren’t my own, but this one was too good to miss!
Have another picture:
The tart screams autumn to me, but it was still enjoyed even though spring is finally sprouting here in Kiwi-Land.
Have a good one πŸ™‚

Apple and Blueberry Tart

Sometimes I feel that tarts are a little under appreciated. Yes, they can sometimes be a lot of work but they are so worth it! And so versatile, plus they come in a myriad of flavours. Perhaps making pastry sometimes puts people off, but don’t be scared.
No the flashest of pictures but this was about to me completely devoured, so I’m glad I got at least some! The tart is quite simple in the way that the filling is purely fruit, and the outside just a sweet shortcrust pastry with a hint of ginger. It looks quite fancy and quaintly traditional, but the taste was great and let the flavours of the fruit shine πŸ™‚

Apple Blueberry Tart
Sweet Shortcrust Pastry:

2 cups flour
3 tsp ground ginger
180g butter
1 egg yolk
3 Tbsp iced water or milk
3-4 apples
2/3 cup blueberries, fresh or frozen

To make the pastry, chop the butter into cubes and soften it. Mix the flour and ginger together and rub the butter into it with your hands until the mixture resembles fine breadcrumbs (or do it in the food processor. Tip onto a bench and add the egg yolk, and a tiny bit of water, and bring together to form a dough. Add little more water if necessary. Be careful not to over work it or it will become tough, less is more! Cover in cling film and rest in the fridge for 30 minutes.
Meanwhile, make the filling. Peel the apples and chop into rough cubes. Place in a saucepan with a dash of water and heat on low with the lid on for about 30 minutes until the apples are nice and soft. Add the blueberries and heat for 5 more minutes, then let the filling cool completely.
Preheat the oven to 180 degrees Celsius. Grease a 23cm diameter tart tin. Roll out the dough (you may have to let it rest for a few minutes out of the fridge if it is too tough to roll) until it is 4mm thick and line the bottom and sides of the tin. Prick with a fork and place a sheet of greaseproof paper on top, filling it with blind baking beans or rice. Blind bake for 30 minutes until cooked but not too crisp or golden; it still needs to be baked again.
Remove from the oven and cool for 20 minute. During this time you can roll out the scraps of dough and cut into long strips to use as the lattice for the top. When tart shell is ready, pour in the filling (making sure you don’t add too much of the liquid) and arrange the strips of dough on top to form a criss-cross/lattice pattern.
Bake for about 20 minutes, until nice and golden. Cool for a bit before you eat it, or let it cool completely. Store in the fridge.

You can always leave the ginger out, or replace it with cinnamon, and same goes with trying some different berries instead πŸ™‚
Hope you enjoy!

Cinnamon Apples Muffins

Just a quick post this morning to make sure that I get to 100 posts in 100 days, am currently in a production of Guys and Dolls for school at the moment and I have little times for post and internet 😦 . Opening night was last night!

Here’s a recipe from a while ago. Super easy, one bowl and even though they are muffins they make great breakfast fare!cinnamon apple muffins(Small photo, why?!)

3 cups flour

3 tsp baking powder

2 tsp ground cinnamon

ΒΎ cup sugar

75g butter

1 egg, beaten

1 cup milk

1/4 an apple, thinly sliced

2 Tbsp sugar


Preheat the oven to at 200Β°C. Grease a 12 hole muffin tin.

Melt butter. Sift flour, baking powder and cinnamon into a bowl. Add sugar and mix. Make a well in the center of the dry mix. Add the butter and egg. Fold in slightly. Add the milkΒ  and keep folding until just combined. DO NOT over mix. Spoon into a 12 hole muffin tray. Press 2 slices of apple into each muffin and sprinkle with sugar.Β  Bake for 25 minutes. Feel free to eat straight out of the oven, but be careful not to burn yourself!

Muffins are best eaten the day they are made, but last for 2 days if stored in an airtight container.

Makes 12

Have a good week everyone!