These easy homemade Italian Strawberry Muffins are super moist and filled with fresh strawberries, and can be made in minutes with your KitchenAid. They’re like ME-TIME in a patty pan. Just add a hot mug of coffee or tea. 😉
Sometimes the smallest things can set off a bout of homesickness. Thankfully though, sometimes the simplest things can cure it. These super easy Strawberry Muffins were our 30 minute cure during a rather strong bout of homesickness while we were overseas, so we thought we’d share their delicious goodness in case you need a sweet little pick-me-up too.
Wandering through the middle of South East Asia was a heck of an adventure.
We were so lucky to see, try and taste so many zany new foods, but the longer we travelled, the more we started to miss…
Flavours that reminded us of home when it all got a bit too hard.
This Matcha Hot Cross Buns Recipe fuses traditional Japanese flavours with the classic European Easter treat. With matcha green tea, sweet red beans and plenty of mixed spice, they’re the perfect sweet treat for breakfast or an afternoon snack.
We’re on a pre-Easter high after sending out last week’s Koulourakia recipe – seems like you guys really enjoyed the chance to get creative with your baking!
We were chatting to our friend Joy over at Homestead Lovers earlier this week and told her all about our little experiments with sumac spice, which we used for a little citrus burst in our Koulourakia.
Joy was telling us all about the dehydrated citrus powders she’s created, and it got us thinking about how we could each mix our favourite flavours through old-fashioned/traditional Easter recipes.
One thing let to another, and we decided to hold our own little pre- Easter Challenge!
Below we’re sharing the results of our latest baking experiment for this moreish little Matcha Hot Cross Buns recipe, but don’t forget to check out Joy’s recipe for Hot ‘Pleased’ Buns recipe, which features zingy citrus powder and MACE. ❤️
Koulourakia Greek Easter Cookies are light and crumbly like shortbread but not too sweet. They’re perfect with a hot cup of coffee or tea! This Koulourakia recipe is quick and easy to make, with flavours of sweet vanilla, sumac and citrus zest.
Easter may still a few weeks away, but you wouldn’t know it judging by the supermarket shelves. They’ve been packed with hot cross buns for weeks, so no wonder it feels like time flies by so quickly.
The busier we get, the faster time flies, which is why we think holidays like Easter are so important.
They’re a chance to slow down and relax. To spend time with those important people in our lives and eat some delicious food along the way! 😀
Like most holidays in Australia, Easter tends to revolve around food. But at this time of year, we find ourselves craving a sweet treat
or two like these adorable Koulourakia – Greek Easter Cookies.
Light and crumbly, ever-so-slightly sweet and with a refreshing citrus burst, you’ll be munching on Greek cookies in no time with this easy Koulourakia recipe.
Summer is calling and it’s time to celebrate! This Easy Australian Pavlova Recipe is all about that crunchy, crumbly meringue shell and soft, pillowy marshmallow centre, topped with lashings of sweet cream and fruit. And with KitchenAid’s new Artisan Mini Mixer, this easy pavlova recipe is ready in 2, 4, 6, 8!
Okay guys, I know there’s been huge debate over whether this simple sweet dessert of meringue, cream and fruit has Australian, New Zealand or even American origins.
But to anyone who’s seriously pondering this, we’ve got only one thing to say:
Just eat it already!
Don’t know about you, but I’m more than happy to share ownership with anybody when Pavlova tastes this good. 😉
No matter which origin story you believe, here’s our Australian version of how we cooked Pavlova growing up.
These Sparkling Red Wine Gingerbread Cookies will definitely get you on Santa’s good list this year. Packed with tingling spice, cook them til they’re soft and chewy or crunchy and crumbly – your choice!
Okay yeah, you might be looking at that title and thinking, ‘Oh cool, gingerbread cookies with a sip of sparkling wine, sounds delish. I’ll take it.’
Oh we do love your style!
We decided to skip the sip step, and pour our sparkling shiraz straight into the gingerbread dough.
Why, you ask?
Because we’re curious. Because we love to experiment, and because we love adding wacky and wonderful creations to our repertoire.
And also because…
Why not? 😀