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20.8.14

DIY Apple Jar Tutorial

These DIY Apple Mason Jars are perfect for Back To School or Teacher Appreciation Gifts. You can make them under 15 minutes and they are super cute for treats, courtesy of The 36th Avenue.


COURTESY OF THE 36TH AVENUE


14.7.14

Ice Cream Sandwiches with Sprinkles

Ice cream sandwiches are sure to be a guaranteed hit with friends and family this summer and this post from Kitchen Explorers on PBS.com reminded us just how fun this simple DIY summer dessert can be!  Expand this idea further to create an Ice Cream Sandwich Bar at your next birthday party, summer family get together or even as part of a wedding's dessert table.

DIY ICE CREAM SANDWICHES ON PBS.COM
DIY ICE CREAM SANDWICHES ON PBS.COM
DIY ICE CREAM SANDWICHES ON PBS.COM

Also, be sure to check out our entire inventory of jimmies, non pareils, sugar pearls, sanding sugars and edible confetti, here.

JIMMIES SPRINKLES AT CHARMIOS ON ETSY
SUGAR PEARLS AT CHARMIOS ON ETSY

26.5.14

Classic Lemon Cheesecake

Check out this deliciously simple recipe for a classic Lemon Cheesecake, courtesy of Donna Hay.

CLASSIC LEMON CHEESECAKE BY DONNA HAY

Ingredients:
  • 1 cup (150g) plain (all-purpose) flour
  • ¼ cup (55g) caster (superfine) sugar
  • 100g unsalted butter, chopped filling
  • 330g cream cheese, softened
  • 500g ricotta
  • 4 eggs
  • 1⅓ cups (295g) caster (superfine) sugar
  • ¼ cup (60ml) lemon juice
  • 2 tablespoons finely grated lemon rind
  • ½ teaspoon vanilla extract
  • 1½ tablespoons cornflour (cornstarch)
  • 1½ tablespoons water
  • 1 cup (250ml) single (pouring) cream, whipped
Directions:

Preheat oven to 150°C (300°F). Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm round springform tin lined with non-stick baking paper. Bake the base for 30 minutes or until golden and just cooked. Set aside. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and rind, and vanilla in a food processor and process until smooth. Place the cornflour and water in bowl and mix until smooth. Add the cornflour mixture to the cheese mixture and mix to combine. Pour over the cooked base and bake for 1 hour and 10 minutes or until light golden and just set. Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with the cream to serve. Serves 8–10.