Tuesday, October 30, 2018

Banana bread 3 ingredients

Seriously it couldn't get any easier to make banana bread and I would like to mention this one can also be cooked in a slow cooker

Easy Banana Bread Recipe with Only 3 Ingredients

This easy banana bread will be your new go-to! It only uses three ingredients and always works out perfectly!


  • 3 Ripe bananas, mashed
  • 2 Eggs
  • 1 packet plain cake mix (75cents from Coles or Woolworthes)
    1. Combine the eggs and bananas in a large bowl until well blended.
    2. Add in the cake mix and stir until everything's just combined.
    3. Pour your batter into loaf pan and bake at 350 for about 40 minutes or until a knife inserted in the middle of the loaf comes out clean.
    4. Allow to cool for a few minutes before slicing.
    5. Share and enjoy!

Japanese cheese cake 3 ingredient

This Japanese-style souffle cheesecake is just three ingredients. It’s light, fluffy, and a shortcut version of the traditional Japanese cheesecake.

3 Ingredient Japanese Cheesecake

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Japanese
Servings: 6
Light and airy Japanese cheesecake can be made with just 3 ingredients!


  • 3 large eggs
  • 4 oz white chocolate chips I used Nestle chips for easy melting
  • 4 oz full fat cream cheese softened to room temperature


  • Preheat oven to 338°F. Grease and line a 6 inch round cake pan or 6 inch round spring form pan with parchment paper. Please use a pan that is at least 3 inches tall as the cake will rise quite high. If you are using a regular cake pan (fixed bottom), make sure to create 4 parchment paper handles that will allow you to lift the finished cake out easily (basically two long strips of parchment paper that will run down inside one side of the pan, across the bottom and up the opposite side of the pan. The two strips should cross and form an "X' in the at the bottom center of the pan. The strips should be placed underneath the parchment paper being used to line the cake. This way when your cake is finished, you can grip the four handles and lift your cake. If you are using a spring form pan you won't need these handles and just need the parchment paper lining the cake pan.
  • Separate your eggs. Keep the egg whites in the fridge until ready to use. Make sure your egg whites do not touch any oil, water or other ingredients or they will not whip up properly.
  • Melt chocolate either over the stove or the microwave. For the stove you can use a double boiler, or melt the chocolate in a large glass bowl sitting on top of a simmering small pot of water. For the microwave method, microwave at 20 second intervals, stirring in between, until chocolate is completely melted and smooth.

  1. Add in the cream cheese and whisk until smooth. Add in the egg yolks and whisk until smooth.
  2. Beat your egg whites on high speed with an electric mixer until glossy, stiff peaks form. You should be able to hold your mixing bowl upside down without any of the meringue falling or dripping out.
  3. Add one third of the egg whites to your yellow batter. Gently fold in the egg whites with a spatula until just incorporated and there are no white streaks. Fold in another one-third. Fold in the final one-third.
  4. Pour batter into prepared cake pan. Tap the bottom of the pan a few times against a hard surface to get rid of air pockets.
  5. Add about 1/2 inch of water into a large baking pan that can hold that amount of water. If you are using a regular cake pan, place the pan into the water. If you have a springform pan, cover the bottom of your springform pan with several layers of foil to prevent water from getting in. Make sure the foil runs across the entire bottom and up the sides. Do about 4 layers to fully protect the pan.
  6. Place cake with the water bath into the oven. Bake for 15 minutes at 338F. Turn the heat down to 320F and cook for another 15 minutes. Turn off heat but leave the cake in the oven to cook for a final 15 minutes. Remove cake from oven and allow it to cool. Cake will shrink slightly while cooling. It can be served right away but it is best to let it set in the fridge for several hours to allow the cheese flavor and sweetness to fully develop. When the cake is first out of the oven, it will have a stronger egg flavor

Saturday, October 13, 2018


 I have been busy organizing my pantry and even if I do say so myself it is looking pretty good lol

Friday, October 12, 2018

Maple bacon sweet potato hash

well it's that time of year again when sweet potatoes are really cheap and I thought I would this with everyone

follow the link for instructions


Monday, October 8, 2018


These have the wow factor for snacks and for easy tasty cooking

one pack of cream cheese .
•2/3 Cup of softened butter.
•1 Cup of self rising flour and more for dusting.


-In a food processor, pulse together the cream cheese, butter
and flour until incorporated.

-Turn the dough onto a piece of lightly floured parchment
paper and pat it into a disc and refrigerate for 1hour.

-Line a large baking sheet with parchment paper and place an
oven rack on the highest rung and preheat oven to 425

-Flour a work surface and unwrap the dough. Sprinkle the top
and a rolling pin lightly with flour.

-Roll out the dough to 1/2inch thick and cut with a 1+1/4 inch
thick biscuit cooker then arrange them on the baking sheet 1
inch apart.

-Stick the scraps together and make more biscuits, it’s okay
to bake in turns, you can refrigerate the cookies while waiting.

-Bake the biscuits for 14 minutes on the top rack and rotate
the pan halfway through.

 If you want a nice golden biscuits
brush tops with melted butter.

-Easy, simple and yummy!

3 ingredient sultana squares

Recipes that are packed with fruit are not only delicious they’re homey and satisfying.  You will find that these Chewy Sultana Squares are definitely satisfying.

Chewy Sultana Squares Recipe (Only 3 Ingredients!)

These Chewy Sultana Squares are so satisfying because they’re packed with juicy sultanas. They’re delicious as a snack or a quick breakfast treat!
Serves: 36
  • 375g of sultanas
  • 400g tin of sweetened condensed milk
  • 1¼ cups of self-raising flour
  1. Line a 20cm x 30cm rectangular slice tin with baking paper and preheat oven to 180 °C (350 °F).
  2. Combined all ingredients in a large bowl and mix well.
  3. Spoon mixture into prepared tin and spread out as evenly as possible (mixture is quite sticky).
  4. Bake for 20 to 25 minutes or until golden brown (you can also test it with a cake tester (or toothpick) and make sure it comes out clean).
  5. Allow to cool in tin before slicing.

3 ingredient no bake slice

3 ingredient no bake weetbix slice  seriously how easy is this

No-bake apricot weetbix slice

Yield 16 Pieces


  • 4 Weetbix, Weetabix or Wheat Biscuits
  • 1 Cup unsalted roasted cashews
  • 1 Cup dried Apricots
  • Water

  1. Place all ingredients in a food processor, blitz until everything is very finely ground
  2. Add water (1-2 Tbsp ) slowly until the mix it comes together into a ball
  3. Press into a  baking paper lined loaf tin (it should be around 2cm thick when pushed into the base
  4. Chill in the refrigerator for 2 hrs
  5. Slice and serve
  6. Stores best in the refrigerator or freezer. 

To make this recipe nut-free, cashews can be substituted with sunflower seeds, gluten-free weetbix can be used for a wheat and gluten free alternative

Easy 3 ingredient jam


Now who wouldn't want to make this and we all love having homemade jam in our cupboards so give this a go and let me know what you think

For any jam flavour you want to make – YES, ANY FLAVOUR – this will work with all fruit and fruit combinations.  Depending on the fruit you use, the cooking process will vary.  For example, I found that the blueberry jam was ready to be packed in jars in less than two hours of cook time.

The blackberry jam, however, took a little longer.  Closer to three hours to get to the consistency that I wanted.  This, of course, is due to the amount of water in each different type of fruit.  I assume it would also depend on how much natural sugar there is in the fruit as well.

For small batch jams though, you do not need to apply any canning methods at all.  I have made up to four jars of jam at the same time with this recipe.  I have not used the water bath method, but simply made sure the jam was piping hot.  I also made sure that my jars where super clean and that I was using new sealing rings.

Pour the hot jam into the sterile jars, place on the sealing ring and screw on the cap.  Let the jam jars sit – completely undisturbed! – for at least twelve hours.  After the first 30-60 minutes, you’ll hear little pops coming from your kitchen.  This occurs when the temperature of the jam beings to cool, which condenses the air in the jar, which in turn, creates a vacuum, and pulls the lid down.  The popping or dinging sound is the sound of your sealing rings telling you that your jam is secured and safe.

Once completely cooled, be sure to store your jam jars in a safe, dry, cool place.  I keep mine right in the back of the cupboard where it’s always dark.  Using this exact method, you can be sure your jam will keep for up to six months. 


  • 4 cups fruit, roughly chopped
  • 1 whole lemon, juiced
  • 1/2 cup sugar
  • Instructions

    1. Toss all ingredients in a medium-sized, deep sauce pan and turn the heat to medium until the mixture begins to bubble.  Then, reduce the heat to simmer and stir.
    2. Allow mixture to cook and the fruit/berries to naturally break down.  Be sure to stir every 20 minutes or so, even more frequently when the jam begins to thicken.
    3. When the jam has reached the consistency you desire, carefully pour hot jam into clean and sterile mason jars.
    4. Being sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
    5. Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours.
    6. Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed.
    7. Refrigerate for immediate use or store in a cool dry place for up to six months.

      Recipe Notes

      It is very important to use a clean and sterile jar if you plan to preserve this jam for future consumption.
      One tablespoon equals one serving.

Stop the fruit bats

well here is a pretty useful tip for those with fruit trees in their yards recycle the containers strawberry's or take away food co...