Muesli bars

Lately I've been trying to use what we have at home instead of popping to the shops every day(we live about a two minute walk away from a major supermarket). Our pantry, fridge and freezer are constantly full to the brim like we are stocking up for some sort of world ending event. When we run out of something I pop to the shops to get it and end up loading four more bags of groceries into the car. 

My first effort in doing this, has been preparing Tom and my lunch's on a Sunday, saving time and money and leaving out the option of a 'grab and go' not so healthy lunch (mine is usually toast with peanut butter!). I recently tried these Burrito Bowls and they were delicious.

So this morning when I realised I had run out of some school lunchbox bars, I had a poke around and found enough ingredients to make my own, they were a winner with the kids (and big kids) and so easy to make. 

What you'll need:

2 cups of oats

1 cup rice bubbles

1/2 cup of your choice, I had pretzels in the cupboard so I crushed them up and used those, but you could use nuts, m&m's, or dried fruit.

1/4 cup butter

1/4 honey

1/2 brown sugar

1/2 tsp vanilla extract

What to do:

In a bowl combine oats, rice bubbles and extra of your choice (I chose pretzels as my children attend a nut free school).

In a small saucepan on high add butter, honey, brown sugar, stir until melted. Then simmer on medium for 2 minutes.

Pour butter mixture and vanilla into bowl and press firmly (really firm so the bars don't fall apart) into a slice tray lined with baking paper.

I topped mine with half mini m&m's and half melted chocolate. You could top yours with white chocolate, mini marshmallows, nuts, pretzels, sultanas or anything floating about in the pantry.

Place in the fridge to set. Mine took about 30 minutes.
Cut into bars, wrap in lunch paper and serve.

The bars we get at the shop can be priced up to about $1.00 a bar. This recipe made 12 bars and cost about $0.20c a bar, and I know exactly whats in them!

Now I just hope there is some left come Monday morning!

Five

On Friday my tiny twins turned 5. I know people say it all the time, but it really is hard to believe that it was five years ago that I gave birth to my gorgeous little Alexis and handsome Rory, two tiny little babies that would keep me on my toes for the next five years.

The count down has been on for what feels like months, every night for the last two weeks Rory would ask "how many sleeps now?", until finally they fell asleep on Thursday only to wake up as five year olds the next morning. As soon as they were asleep Poppy and got to work on some decorations and Tom got to work in the backyard, setting up the cutest little cubby house that they would find in the morning.

They have been asking for months for a big car seat like Poppy's, and as they had well and truly grown out of their baby car seats it was the perfect gift for my grown up two. 

After present opening and taking Poppy to school, we headed out to Pop's house to have a visit, and go out for a special birthday morning tea. Then we spent some time at home playing with a few toys they got for their birthday and then we went down town to the party shop where Rory and Alexis chose a balloon each.

Then we met Poppy and Aunty Sarah for a special after school treat at our favorite frozen yogurt place '123Yo!'

Then that night we had more family over for pizza and cake.

I was looking for easy options for the cake this year, so this ice cream cake was not only a winner for the twins, but for me also (1 tub of vanilla ice cream mixed with some chopped maltesers and frozen raspberries then put into a cake tin and freeze until ready), I could make it a week before and everyone loved it.

On Saturday night we had a little fire in the back yard and a few friends drop in for some nibbles and for the kids to play, the twins loved showing everyone their new cubby and playing on the trampoline with their friends.

Instead of another cake, I got a bunch of 'sweetie treaties' as my children call them, and made a fun dessert platter to share around.

 So now my grown up two are playing quietly with their new toys, tired after their big birthday weekend.

Enjoy year five my beautiful babies, I know I will enjoy sharing it with you.

xx

Sharing boards

If you follow me on Instagram (@hollirob) you would have noticed that 'Sharing boards' are my new favorite tummy filler.

Between the five of us, we all like different things, so I'm finding these fun sharing boards a great way to please everybody, and to use up left overs in the fridge from the week before.

The last few weekends, I have whipped one up late afternoon when everyone is "staaaaarving" and then later at night when everyone gets the nibbles again, I pop something easy in the oven, like some chicken wings, spinach and cheese toasties, or I use up some left over veggies in this recipe.

I have noticed the children trying different things they may not have tried before, or not for a long time, In the busy day to day, I sometimes forget to add new things to their plates to try, instead just going with what I already know they like.

I also love whipping one up in the afternoon for an after school feed. I can put one together before I head out on school pickup and it's ready to go when I get home with three tired, hungry children.

  
With school holidays just two days away, I'm sure I will be making a few to get us through some of these cold wet and windy days.

Yum! xx

Mexican Brownies

I made this easy brownie for my up coming Mexican 30th. We have already had a few pieces and I can tell you it's a total winner.

What you'll need:

1 1/2 cups unsalted butter

3 cups white sugar

6 eggs

1 tablespoon vanilla extract

1 1/4 cups unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 3/4 teaspoons ground Mexican cinnamon (canela)

1/2 teaspoon ground pequin chile pepper

3/4 teaspoon kosher salt

3/4 teaspoon baking powder

What to do:

Preheat oven to 180 degrees C. Line a slice pan with baking paper.

Place the butter in a microwave-safe bowl, and cook on Medium until the butter is about half melted, about 1 minute. Mash the butter with sugar until well combined, and stir in eggs one at a time. Mix in vanilla extract.

Sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. Mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared slice pan.

Bake in the oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan.

Enjoy. x

Easy Salted Caramel Sauce

This amazing caramel sauce is good on anything, I mean anything. Apple slices, ice cream, cake, biscuits, or just be a glutton and eat it with a spoon.

I will be making a few little jars up for Christmas presents and it will be perfect in a little "sundae box' I'm making for some 'tweenages'* in our family that are impossible to buy for.

What you'll need:

1 cup white sugar

1/4 cup water

1/2 cup whipping or heavy cream

1 tablespoon vanilla extract

1/2 to 1 teaspoon salt

What to do:

Pop a large pot on high heat and place water and sugar in, wait until mixture boils and turns a caramel color (no stirring needed, but as it is so hard not to stick the spoon in and twirl it around, it doesn't hurt)

Pull the pot off the heat and gently stir in cream (the mixture will steam and bubble so be careful)

Then stir in vanilla* and salt and return to a low heat for another minute.

Pour into sterilized jars.

Will keep for about a month in an air tight jar in the cupboard.

*A tweenager is a 12-14 year old that I find impossible to buy for at Christmas/Birthday's because they usually have everything and more.

*On a few occasions I have swapped the vanilla for rum, orange essence, cinnamon and even peppermint... yum!

Raw cheese cakes

These yummy raw cheese cakes are sure to please, a delicious treat that's full of goodness!

What you'll need:

Crust:

1 cup pitted dates (soaked in warm water for 10 minutes then drained)

1 cup raw walnuts or almonds

Filling:

1.5 cups raw cashews, quick soaked*

1 large lemon, juiced (1/4 cup)

1/3 cup coconut oil, melted

1/2 cup full fat coconut milk 

1/2 cup agave nectar or maple syrup (or honey if not vegan)

Optional Flavor Add-Ins:

2 Tbsp natural peanut butter

1/4 cup blueberries (fresh or frozen)

What to do:

Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.

Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers.

Lightly grease a 12 hole muffin tin. To make removing the cheesecakes easier, cut strips of baking paper and lay them in the holes. This creates little tabs that makes removing them easier to pop out once frozen.

Next scoop in heaping 1 Tbsp amounts of date mix and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set in freezer to firm up.

Add all filling ingredients to a blender and mix until very smooth.

 If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry, wait and swirl on top of plain cheesecakes.

Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then freeze until hard - about 4-6 hours.

Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. 

Keep in the freezer for up to 1-2 weeks. 

Easy Peasy Sprinkle Biscuits

These Sprinkle Biscuits are great for baking with children, the recipe is so ridiculously easy that it's impossible to mess them up, perfect for freezing and delicious!

What you'll need:

125g butter

1/2 caster sugar

1/2 tsp vanilla essence

1 egg

2 cups plain flour

1 tsp baking powder

1 tbs milk

100's and 1000's

What to do:

Pre-heat oven to 180 degrees Celsius and line a couple of baking trays with baking paper.

In a large bowl, beat butter, sugar 

and vanilla until pale and creamy.

Add egg to butter mixture and mix until combined.

Sift flour and baking powder over butter mixture and mix in gently by hand until well combined.

Stir in milk.

Roll tablespoons of the mixture into balls and press down with fingers or a fork to make flat biscuits, sprinkle 100's and 1000's over the top.

Bake for 15-18 minutes until firm.