Salted Caramel Choc Chip Cookies

If you are looking for a quick and easy recipe for cookies, to satisfy your 3:30itis cravings, you’ve got to try Lulu’s and Lailai’s Salted Caramel Choc Chip Cookie recipe.

Ingredients:

125g softened butter

1/2 cup of white sugar

1/2 cup of soft brown sugar

1 beaten egg

1 tsp salted caramel essence

1/4 tsp salt

1 3/4 cup of self raising flour

200g chocolate chips

Method:

1) Cream the sugars and butter in a large bowl with an electric mixer.

2) Add in the beaten egg, salted caramel essence and salt and beat till combined.

3) Add in the flour and mix till incorporated into the creamed mixture.

4) Using a wooden spoon, mix in the chocolate chips.

5) Roll a teaspoon full of mixture between your palms into a ball and place on a greased and lined baking sheet.

6) Bake in the oven at 180 degrees Celsius until golden brown.

7) Serve warm or cold with a glass of milk or with tea or coffee.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

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Date and Sour Cherry bread, topped with crushed honey almonds

The cravings for raisin toast on the Easter long weekend were real. With all the major shops closed, I decided to make my own fruit bread for breakfast with ingredients I had in my pantry. Who would have thought that sour cherries and dates would be a match made in heaven? Certainly not I! That is, until now… Try making this loaf yourself, and tell me what you think!

Nazzy Bakers Date and Sour Cherry Bread with crushed honey almonds:

Ingredients:

600g strong bread flour

350ml Luke warm water

2 tsp instant yeast

1 cup chopped dried sour cherries

1 cup chopped dried dates

Egg wash

Method:

1) Add flour to a large mixing bowl, and sprinkle over the yeast, and mix till the yeast is incorporated into the flour.

2) Add the water, and mix to form a dough.

3) To the dough, add the dried fruit and knead to combine.

4) Allow the dough to prove in a warm place, covered in cling film (plastic wrap).

5) When doubled in size (after an hour or so), knead the dough again and shape the dough as desired.

6) Allow the dough to prove again.

7) Brush the top of the loaf with egg wash, and then sprinkle over some honey almonds (optional).

8) Bake the bread in a preheated oven at 180 degrees Celsius until golden brown.

9) Serve warm or cold, with butter.

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Nazzy Bakers honey and cinnamon almond Baklava

A long title for this version of a sweet that is believed to have originated in the Ottoman Empire.

A walk through Paddy’s markets in Sydney, saw me purchasing a variety of dried fruit, nuts and an array of trinkets that I thought would be a good idea at the time, until I came home and had nowhere to store them. The fruits and nuts on the other hand, well they have certainly come in handy in my experimental baking sessions. The nuts I chose for this recipe, were honey and cinnamon coated almonds.

I was also lucky enough to get my hands on some freshly farmed honey from my Mother in law (with her permission). These two beautiful fresh ingredients screamed Baklava to me, and I would suggest that the reason why would be that Ramadan is coming up in the next few months. I know tonnes of people that would enjoy a piece of Baklava and a cup of tea after a long day of fasting, and for my friends that don’t fast, well, you could enjoy them anytime you like.

So, without further ado, herewith my recipe:

Nazzy Bakers Honey and Cinnamon Almond Baklava:

Ingredients:

375g Fillo Pastry

500g crushed honey and cinnamon coated almonds

2 tblsp fresh lemon juice

1 cup sugar

1/2 cup of honey

3/4 cups water

2 tblsp Cinnamon powder

1 cup of softened butter

Method:

1) Prepare the syrup by boiling together the honey, sugar, water, lemon juice and cinnamon powder for approximately 8 minutes. Allow the syrup to cool off the heat while you prepare the rest of the ingredients.

2) Grease and line a loaf tin, and layer the Fillo pastry, one sheet at a time into the tin, brushing each sheet well with butter before adding the next sheet. Once you have layered 8-10 sheets of pastry, add your crushed almonds, and continue to layer 5 sheets of pastry (brushing each sheet with butter before adding the next). Add another layer of the nuts, and continue to layer another 5 sheets of pastry, again brushing each sheet with butter. Repeat this process until your nuts are finished, but remember to leave about 10 sheets of pastry to brush with butter and create the flaky top layer of the Baklava.

* Fillo pastry dries out quickly. To prevent this, cover the pastry when not in use with a damp tea towel.

3) Brush the top layer with butter, and sprinkle over some cinnamon sugar. Cut the Baklava diamond shapes at this stage (before baking)

4) Bake in a pre-heated oven at 180 degrees Celsius until the pastry is golden brown and cooked.

5) Remove the tin from the oven and pour over the cooled syrup straight away so that the Baklava remains crisp and not soggy. (You May hear a slight sizzle – don’t be alarmed)

* I got a bit worried at this point, as the syrup was taking a while to penetrate the layers. This is normal!

6) Allow yourself to walk away, and let the magic happen for approximately 3 to 6 hours (depending on your level of patience). My breaking point was 3 hours the bare minimum!

7) Break apart the diamond shapes and plate up your gorgeous Baklava. Store any leftovers in an airtight container at room temperature for up to a week! *You probably won’t need to*

Here it is:

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx

Tropical Australia Day Lamingtons

Hello everyone, and Happy new year!

I hope you have all had a wonderful holiday period. For those of you that may not have, I hope that the rest of 2018 will be kinder and bring you much joy and happiness.

To start of my blogs for the year, i bring you my version of the delicious lamington in time for Australia Day celebrations coming up in 2 weeks or so.

Baked in Sunny Queensland in my mothers kitchen, its not hard to see where the inspiration came from for this tropical recipe 🙂

Queensland screams Mangos and coconuts to me, especially around December in scorching temperatures! With these gorgeous fruits in abundance, i decided to make “Mango Lamingtons”.

Here’s how i made them:

Recipe:

Mango Sauce: 

1kg frozen mango cubes + 1/2 cup sugar (cook until sugar dissolves and the mixture is thick – then blitz and cool)

Sponge Cake sheet:

4 eggs

2/3 cup sugar

2 tblsp mango sauce or 1 tsp mango flavouring

1 cup of self raising flour

  1. Beat eggs till light and frothy
  2. Add sugar a little at a time till absorbed
  3. Beat in the Mango flavour
  4. Sift in the flour, and fold into the mixture with a spoon till combined
  5. pour into a lined baking sheet pan
  6. Bake in a pre-heated oven at 180 degrees Celsius until cooked

Icing:

3 cups icing sugar

1/2 cup warm milk

2tsp butter

  1. Combine all ingredients and mix till smooth.

Method:

I started with a simple vanilla sponge cake recipe, and replaced the vanilla extract with some homemade mango flavour. Once the cake was baked and cooled, i cut the sheet into cubes and then rolled the cake cubes into an icing mixture, and then into yellow and white desiccated coconut .

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com
Don’t forget to like and share this idea with anyone that you think would enjoy it!
xx NaZzYbAkEr xx

Nazzy Bakers Vegan Chocolate Banana and Coconut Loaf

Hello, and happy 2017 to all my followers 🙂 while it has been a while since i published a blog post,  i promise, i have not been bludging! I have many, many ideas and recipes that i will be sharing with you this year, so stay tuned!!

Over the last few months, people have inquired with me as to whether i bake vegan cakes. The answer has been no, as in my family, there has never been a need to. I must say though, that in recent months, and after a popular documentary has aired on free tv, vegan popularity has gone through the roof for all its many benefits. A few of my friends have now become vegans, and so i have had to come up with recipes for yummy baked goods that they are able to eat.

This is the first ever vegan recipe that was baked in my kitchen, and i have to admit, the taste of this cake was pretty damn awesome! So, if you are keen, whether or not you are a vegan…. please give it a go 🙂

Herewith the recipe card: (it can also be found in my recipe section)

nazzy-bakers-vegan-chocolate-coconut-banana-loaf

1) Combine the dry ingredients

2) Combine the wet Ingredients. And then combine the wet and dry ingredients.

3) Once combined, bake until cooked. And once cooled, decorate as you wish 🙂

I hope you have enjoyed this post:) If you have any questions, please feel free to contact me on Facebook messenger, or by email : nazzybaker@gmail.com

Don’t forget to like and share this idea with anyone that you think would enjoy it!

xx NaZzYbAkEr xx