Evie’s Apples (Descendants themed Toffee Apples)

Just a side note these also work as the Evil Queens Poison Apple’s from Snow white



Evie's Apple



1l of 100% pomegranate juice

4 cups of sugar

6-12 Apples (I used cheap ones in the video but granny smiths are my apple of choice the tartness with the sweetness is such a perfect balance)

Popsicle/Paddle pop Sticks

Red Food Colouring




Pour your pomegranate juice into a saucepan and bring to the boil.

Allow your pomegranate juice to simmer until it reduces by at least half

Turn off the heat and add in your 4 cups of sugar

Allow the heat to melt all of your sugar. It can take 5-10mins (leave the saucepan on the hotplate as you will be turning it back on soon)

Once the sugar is all melted turn on your hotplate and allow your mixture to boil for approx. 10-15mins it will turn golden in colour.

While you are cooking your toffee lay out a silicone matt onto a baking sheet and prep your apples by taking out the stem and any of the leafy bottom bits.

Poke a Popsicle stick into each apple at the centre from the Bottom.

Back to our Toffee

Every so often take a small spoonful and drop it over ice or super cold water until it hits the ‘crack’ stage

You will get a crisp piece of toffee.

Make sure to have super cold icy water handy to dunk the bottom of your saucepan in once you hit this stage.

Sit your saucepan on a heat proof matt.

Mix in some red food colouring.

Tilt your saucepan sideways to allow the toffee to come up higher to one side.

Grab and apple by the Popsicle stick and dunk it into your toffee

Twirling the apple around in the toffee until the base is sealed and the apple is well coated.

Gently wipe some of the excess toffee off the top of the apple on the edge of the saucepan and place the apple onto your silicone matt until all the apples are done.

Either pour any extra toffee into cupcake liners or over a spare silicone matt.

Refrigerate until needed


VIOLA you have made Evie’s Apples or Pomegranate Toffee Apples


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Ginger Berry Blasters

I know I know I have been neglecting this blog terribly.

The problem is I don’t measure things when I cook so it is really hard to write a concrete recipe. Will have to get some new measuring cups and make sure I do it properly. That and the fact time seems to vanish.

Anyway I have been thinking a lot about how many additives and things are in our food and drink.

I am seriously contemplating learning to make my own ginger syrup/cordial as I have fallen in love with this simple easy and delish drink.

 photo gingerberryblaster_zps25beddaf.jpg

It is so simple to create

Crush a couple of handfulls of frozen raspberries in a container with a fork or spoon

Pour over the ginger refresher cordial to just over the top of your crushed raspberries
(to the Americans reading this its like a flavour syrup for water not alcoholic)

Mix well

Put the lid on your container and put in the fridge for a few hours to let the flavours meld together (this gets better the longer you leave it after a few days it goes from ginger with raspberries to raspberry with a hint of ginger)

Take your glass. Pour in about 1/4 mineral or soda water (I use mineral water)

Spoon in 2-3 teaspoons full of your mix (it may take more depending on glass size and strength of flavours)

Stir well

Slowly top up with more mineral water

Sit back, sip and enjoy.

It is quite lovely as someone who is not a big drinker to sit down and have something pretty to drink with dinner it turns it into more of an event.


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Amanda’s Fully Loaded Banana Bread

I created this blog some time ago as I often make up my own recipes and such and get asked for them. So to kick of this cooking blog here is my own unique banana bread recipe

So here is the recipe

125g of Butter

½ cup of honey

½-3/4 cup brown sugar

2 eggs

100-200grams of walnuts (I think I’d go with 200grams after all this makes 3 loafs)

1-2 handfuls of goji berries

1-2 handfuls of craisins

6-12 chopped dates

1-2 cups of milk (you may need to adjust this depending on how dry your mix is when you have added the flour)

6-7 medium – large bananas (I freeze mine and then just defrost, snip off the end and squeeze them out)

1 tbsp vanilla extract

1tbsp cinnamon

1kg of Wholemeal Self Raising Flour


1.       Roughly chop your butter and place in your mixer

2.       Add in your eggs and honey, vanilla extract, cinnamon and brown sugar. Beat for a few minutes(don’t worry if the butter doesn’t cream properly mine didn’t and the bread turned out really well)

3.       Add in your banana’s and allow to mix till they are all beaten in

4.       Optional if you want your goji berries and craisins to mostly disappear add them now if not wait until you mix the flour in

5.       Mix the flour and walnuts in. (I did this in the mixer but for a denser mix do this by hand) add in milk as needed. It should be a very thick heavy type of batter but not so thick you can’t spread it if that makes sense

6.       Pour into a well greased loaf pan or pans (it will make 3 loaves) cook on 175degrees Celsius for approx 35-45mins (check around 30mins and adjust as all ovens are different and I did mine in a turbo oven. Also check during cooking if the top is starting to get to brown cover with baking paper or foil for the last bit of the cooking)

7.       Enjoy  (You can also slice this up and freeze it) I sliced each loaf into 16 slices and froze them in snap lock bags in lots of two. This makes it easy and convienient if I want to toast some or take some as a snack with me when I go out and about.

II I often do not measure when I bake hence some approximations where it says approximate it pays to experiment. You want a thick heavy porrigy consistancy to your batter.

Let me know how it goes for you 🙂

Happy Baking



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