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INGREDIENTS

⅓ cup melted coconut oil
½ cup maple syrup
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas
¼ cup milk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1 ¾ cups white whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon raw sugar, for sprinkling on top

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Step 1 

Preheat your oven to 165 degrees C (325 F) and grease all 12 cups of your muffin tin with butter

Step 2

In a large bowl, whisk the coconut oil and maple syrup together. Add in the eggs and beat well. 
Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon

Step 3

Next, add the flour and oats to the bowl and mix together with a spoon, until it’s just combined. 

Step 4

Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats, followed by a small sprinkle of sugar. 

Bake muffins for 22 – 25 minutes, or until a toothpick inserted into a muffin comes out clean. 

Step 5

Place the muffins on a cooling rack to cool. You may need to run a butter knife along the outer edge of the muffins to loosen them from the pan. 

Depending on how you store the muffins, they’ll keep for approximately:

Room temperature: up to 2 days 
Refrigerator: up to 4 days 
Freezer: up to 3 months 

And there you have it, healthy banana muffins for all ages to enjoy! 

Healthy Banana Muffins

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Serves: 12 Prep Time: 10 mins Cooking Time: 25 mins

Ingredients

• ⅓ cup melted coconut oil
• ½ cup maple syrup
• 2 eggs, preferably at room temperature
• 1 cup packed mashed ripe bananas
• ¼ cup milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more for sprinkling on top
• 1 ¾ cups white whole wheat flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top
• 1 teaspoon raw sugar, for sprinkling on top

Instructions

1. Preheat the oven to 165 degrees C (325F). Grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
   
   
2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
   
   
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. 
   
   
4. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats, followed by a light sprinkling of sugar.
   
   
5. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
   
   
6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. 

The post Healthy Banana Muffins: Perfect snack for kids! appeared first on Megzie.

You guys know how much I love my festive seasons, and Easter is definitely one of them! We grew up celebrating Easter with the whole fam bam, we’d go to my aunty’s house and do a big easter egg hunt, followed by the most amazing big breakfast you’ve ever had. And then the rest of the day would be spent eating the chocolate haul from the hunt. Honestly some of my earliest and favourite memories revolve around Easter.

Jasper LOVES food, and he will literally eat anything, including chocolate. But I really wanted to give him a little treat that was a bit healthier, so that, as we binge on our chocolate eggs, he can binge on his little own treats too. Who say’s Easter can’t be healthy, right?! So I made these deliciously healthy, yoghurt covered strawberry “Easter Eggs”  And my favourite part, is how easy they are too make! Not to mention how cute they turned out! (Big thanks to Nomster Chef for the Inspo, and Aldi Australia for the ingredients!)

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INGREDIENTS

Strawberries (how ever many you want, I used 2 punnets)
1 large tub of greek yoghurt (if you want them to be a bit sweeter, go for a honey greek yoghurt)
Food colouring drops
Sprinkles

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STEP 1

Give your strawberries a good wash

STEP 2

Line a baking tray with some wax paper

STEP 3

Seperate your greek yoghurt into smaller bowls, I  used 5 because I made five colours (purple, green, yellow, blue, orange) and add food colouring drops to your yogurt to mix the colours that you’d like

STEP 4

Dip the strawberries in the yoghurt to coat them, and place them on the wax paper

STEP 5

Pop in the freezer for 30 minutes

STEP 6

Dip the strawberries in the yoghurt a second time, so that the coat is extra thick and freeze for another 30 minutes.

If you are using sprinkles, now is the time to add them to some (or all) of the strawberries so that they can set.

STEP 7

Using a toothpick, or any other tool you have, decorate the strawberries using the leftover greek yoghurt.

you can eat straight away, or pop them pack in the freezer to set again.

Jasper absolutely ADORED them!! I can’t wait to make them again for Easter Sunday so he can sit on the grass with his “eggs” and make a big ol’ mess enjoying himself!

Healthy Yoghurt Dipped Strawberry "Easter Eggs"

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Serves: 4 Prep Time: 30 Minutes Cooking Time: 1 Hour

Ingredients

• Strawberries
• 1 large tub of greek yoghurt
• Food colouring drops 
• Sprinkles 

Instructions

1. Wash Strawberries
2. Line baking tray with wax paper
3. Seperate greek yoghurt into as many bowls as the colours you’d like to make (eg purple, orange, green, blue, yellow)
4. Drop food colouring into each bowl, until you get the desired colour
5. Dip strawberries into yoghurt, and place on baking sheet
6. Pop in freezer for 30 minutes
7. Re-dip strawberries into yoghurt, to make the coating nice and thick
8. Add Sprinkles
9. Put back in freezer for 30 minutes
10. Use toothpick to make Easter Egg designs, freeze again to set, or serve straight away.

The post Healthy Easter Treat for Kids: Yoghurt Dipped Strawberry “Easter Eggs” appeared first on Megzie.

Do you guys remember my no bake Birthday cheat cake from earlier this year? Well I decided to get in the Christmas Spirit and make a christmassy version of it. Seriously, this cake is so easy and quick. I made it all while Jasper was having his afternoon nap.

To make it more christmassy, instead of a plain buttercream, I used this recipe to make a ginger and cinnamon buttercream. And I just kept it simple with a white chocolate ganache.

I found some ready made gingerbread trees as well as a cute green tree that I used for the toppings – and voila done!

Let me break it down for you:

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WHAT YOU NEED

For the Cake:

4 x Double Unfilled Sponge Cake (comes in packs of 2, so you have 4 total cakes)

For the Cake Toppings:

(can be literally ANYTHING you like) I had:

Gingerbread Trees
Green Decor Tree
White Chocolate
Edible Glitter
Icing sugar
Wooden Star

For the Buttercream Icing:

250g butter, softened
430g  icing sugar mixture
3 tbs milk
1/2 tsp vanilla extract
pinch salt
1/2 tsp cinnamon
1/2 tsp grated ginger
1/2 tsp lemon zest

For the Drip Cake Ganache:

100ml cream
300g white baking chocolate
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[1] Step One

The first thing you want to do is make the buttercream icing. In your mixer, add the butter and whisk until it’s creamy.
Reduce the speed, and gradually add half of the icing sugar to the butter and mix until it’s incorporated.

Then you’ll want to add the milk, salt, vanilla, cinnamon, ginger and lemon and mix until it’s incorporated.

Add the rest of the icing sugar and mix until it’s creamy and fluffy.

[2] Step Two

Now you’ll be layering your cakes. Start with your first sponge cake, and put it on a round cake plate. Cover the top of it in the buttercream icing.

Then add your next cake and repeat the icing until all four cakes are layered on-top of each other. Use four kebab sticks to hold your cake in place (so it doesn’t fall over)

Then you want to ice the outside of the cake. I just went nuts, adding icing and scraping it all over the place. This can get messy, but if you have the right consistency of buttercream, it will hold in place. Once you’re happy with how the cake looks, pop it in the fridge for 30 minutes. Pop the leftover buttercream in the fridge because you’ll need it for later.

[3] Step Three

While the cake is in the fridge. You can make your ganache. Pour the cream into the white chocolate. Microwave for 1 minute. Stir well to help chocolate melt into cream. If you have chocolate that isn’t melted, pop it back into the microwave for another 30 seconds at a time until it’s all melted.

Drip Cake Ganache Tip:

You want the ganache to be quite runny, but not overly runny.

Using a squeezy tube, cover the top surface of the cake and the ganache should naturally drip over. if it doesn’t, you can use the squeezy tube to drip the sides

Pop it back in the fridge for another 20/30 minutes or until the ganache has set.

[4] Step Four

Now comes the fun part – the decorating. This is really up to you how nuts you want to go. I used the remaining buttercream to act as the glue for the decorations (I put it into an icing tube to get prettier shapes)

I am SOOOOOO happy with how this cake turned out you guys. Serioulsy! I think this might be my new thing – cheat cakes. Gets me excited for Jaspers first birthday (which is just around the corner now – HOWWWWWW!!!!!!)

Here are some more festive snaps of the cake, because, I went nuts.

No Bake Magical Christmas Cake

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Ingredients

• For the Cake:

• 4 x Double Unfilled Sponge Cake (comes in packs of 2, so you have 4 total cakes)

• For the Cake Toppings:

• Gingerbread Trees
• Green Decor Tree
• Edible Glitter
• Icing sugar
• Wooden Star

• For the Buttercream Icing:

• 250g butter, softened
• 430g  icing sugar mixture
• 3 tbs milk
• 1/2 tsp vanilla extract
• pinch salt
• 1/2 tsp cinnamon
• 1/2 tsp grated ginger
• 1/2 tsp lemon zest

• For the Drip Cake Ganache:

• 100ml cream
• 300g white baking chocolate

Instructions

Make the Buttercream

1. Add butter to mixer and beat until it’s creamy
2. Reduce speed and gradually add half of the icing sugar to the butter and mix until it’s combined
3. Add milk, salt, vanilla, cinnamon, ginger and lemon and mix until it’s incorporated
4. Add the rest of the icing sugar and mix until it’s creamy and fluffy

Layer the cake 

1. Place your first spongecake on a cake tray and top with icing
2. Then add your next cake and repeat the icing until all four cakes are layered on-top of each other. Use four kebab sticks to hold your cake in place (so it doesn’t fall over)
3. Ice the outside of the cake
4. Pop cake in the fridge

Make the Ganache

1. Pour the cream into the white chocolate. Microwave for 1 minute.
2. Stir well to help chocolate melt into cream. If you have chocolate that isn’t melted, pop it back into the microwave for another 30 seconds at a time until it’s all melted.

Pour Ganache Drip

1. Using a squeezy tube, cover the top surface of the cake and the ganache should naturally drip over. if it doesn’t, you can use the squeezy tube to drip the sides

Decorate Cake

This is really up to you how nuts you want to go. I used the remaining buttercream to act as the glue for the gingerbread tree decorations (I put it into an icing tube to get prettier shapes).

 

 

The post No Bake Magical Christmas Cake appeared first on Megzie.

Well this year, I decided to bake some sugar cookies. I remember baking them previously for a valentines one year, and I remember thinking that they were pretty easy.

I found a new recipe online and modified the butter part of it, and also halved it (thank god) – cus it made QUITE A FEW! The actual baking of the cookies part was quick and easy, but the icing – my god. I definitely forgot how long it takes to ice cookies. I think it’s mainly because I don’t have the right tools for it, so instead of being able to whip up four batches of icing (2 white and 2 black, one for piping and the other for flooding) I had to do each batch individually. So it was a lot of mixing required. But I’m rambling. It was still fun, I still felt festive AF and I really enjoyed myself.

I’m going to individually wrap these in some cellophane bags and gift them to family members at our chriismass dinner. Can’t wait.

Pretty simple recipe (scroll to the bottom for the printable version):

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INGREDIENTS

250g unsalted butter (softened)
1 cup sugar
1 egg
1 tbsp vanilla
2 tsp baking powder
3 cups flour

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STEP 1

Preheat over to 180C or 350F.

Add the butter and sugar to your mixer. Cream together until completely mixed. Do not over-mix. You want the batter to turn white

STEP 2

Add the vanilla and eggs to the mixture and mix until the dough is light and fluffy

STEP 3

Add the Baking powder and mix

STEP 4

Then mix in the 3 cups of flour, 1 cup at a time.

The flour should be completely mixed through and the dough should be firm but not dry or crumbly.

If dry: add a tiny bit of vanilla or milk and mix again

You don’t need to chill this dough before cutting the cookies, they come out best if the dough hasn’t been chilled! (Also, yay less time to wait!)

STEP 5

Roll a handful of the dough out on a clean, well floured surface until at the desired thickness

STEP 6

Cut out shapes with cookie cutters

STEP 7

Bake at 180C or 350F for 6-8 minutes, depending on the size of the cookie. Make sure you don’t over-bake them. You don’t want them to start browning at the edges – this causes them to seem dry.

STEP 8

Let the cookies cool completely on a wire rack and then you can frost them.

I used this Royal Icing recipe as it’s easy to colour and tastes super yummy on the cookies.

Enjoy!!

Christmas Sugar Cookie

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Serves: 24 Cookies

Ingredients

• 250g unsalted butter (softened)
• 1 cup sugar
• 1 egg
• 1 tbsp vanilla
• 2 tsp baking powder
• 3 cups flour

Instructions

1. Add butter and sugar to your mixer.  Cream the butter and sugar until it is completely mixed.  Do not over-mix.
2. Add vanilla and eggs and mix until completely incorporated.
3. Add Baking Powder and mix.
4. Mix in the flour two cups at a time.
5. Do not chill the dough, the cookies will bake better if the dough is at room temperature.
6. Roll a handful of the dough out on a prepared surface and cut out shapes with a cookie cutter.
7. Bake at 180C / 350F for 6-8 minutes depending on the size of the cookie.  Do not over-bake.
8. Frost with Royal Icing Recipe

The post Christmas Sugar Cookie Recipe appeared first on Megzie.

If you follow me on Instagram, you might have seen the delicious semi-naked drip cake that I made for myself for my birthday. A bunch of you asked me how I did it, or what the recipe was. Well today, I want to reveal a little secret. This drip cake, was a super easy, cake hack. It’s a no bake, put it together kind of cake. That still tastes amazing.

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WHAT YOU NEED

For the Drip Cake:

4 x Double Unfilled Sponge Cake (comes in packs of 2, so you have 4 total cakes)

For the Drip Cake Toppings:

(can be literally ANYTHING you like) I had:

Maltesers
Oreos
Sweet & Salty Popcorn
Chocolate Shards (melted white chocolate and poured over bubble wrap and let cool, then snap for the shard)
Milky Way Cookies & Cream Icing
Edible Glitter

For the Buttercream Icing:

250g butter, softened
3 cups icing sugar mixture
2 tablespoons milk

For the Drip Cake Ganache:

100ml cream
300g white baking chocolate
Food colouring of your choice (I used black)

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If you are making your own chocolate shards, melt the chocolate (either on the stove or in the microwave) and pour it out onto some bubble wrap on a baking tray. Set aside and let it cool/reharden.  I melted white chocolate and mixed in some oreos. In hindsight, I think I would have poured the white chocolate over the bubblewrap first, and then poured in the crushed oreos. My shards just ended up being very grey.

The first thing you want to do is make the buttercream icing. To do this, use an electric mixer to beat the butter in a bowl until pale. Gradually add the icing sugar mixture and milk, beating constantly until combined.

Take your first sponge cake, and put it on a round cake plate. Cover the top of it in the buttercream icing.

Then add your next cake and repeat the icing until all four cakes are layered on-top of each other. Use four kebab sticks to hold your cake in place (so it doesn’t fall over)

Then you want to ice the outside of the cake. I just went nuts, adding icing and scraping it all over the place. This can get messy, but if you have the right consistency of buttercream, it will hold in place. Once you’re happy with how the cake looks, pop it in the fridge for 30 minutes. Pop the leftover buttercream in the fridge because you’ll need it for later.

While the cake is in the fridge. You can make your ganache. Pour the cream into the white chocolate. Microwave for 1 minute. Stir well to help chocolate melt into cream. If you have chocolate that isn’t melted, pop it back into the microwave for another 30 seconds at a time until it’s all melted. Add in your food colouring and pop it in a squeezy tube.

Drip Cake Ganache Tip:

You want the ganache to be quite runny, but not overly runny. Mine was probaby too thick, you can see this in the way my drips look (they’re thick and heavy, instead of looking like they naturally just dripped over) does that even make sense?

Using the squeezy tube, cover the top surface of the cake and the ganache should naturally drip over. if it doesn’t, you can use the squeezy tube to drip the sides (that’s what I ended up doing, because mine was so thick)

Pop it back in the fridge for another 20/30 minutes or until the ganache has set.

Now comes the fun part – the decorating. This is really up to you how nuts you want to go. I used the remaining buttercream to act as the glue for the decorations (I put it into an icing tube to get prettier shapes)

I started with my Happy Birthday sign, and then added in big shards behind it. Then I went nuts with the popcorn, oreos, maltesers, milky chocolate and the glitter.

Feel free to go down the side of the drip cake, and even add decorations on the silver cake plate, it really adds to the wow factor.

what do you think guys? super easy – anyone can do it right? Tag me on Instagram if you decide to make your own versions of this. I’d love to check out how yours turned out!

You can check out some of my other sweet treat recipes here.

The post Drip Cake Recipe that’s Easy and requires no baking! appeared first on Megzie.

Well, I have never had one before. So I decided to make my own. BUT, with a lactation twist! Might as well feel good about it if you’re going to have a gigantic sized milkshake right. It’s all about balance.

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INGREDIENTS

1 banana
1/4 cup of oats
1 tbsp chia seeds
3 tbsb nutella
2 scoops vanilla ice cream
3/4 cup milk
whipped cream (as much or little as you like)
2  Milky Goodness lactation cookies 
handful of maltesers

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Here’s the rundown of ingredients and the why…

[1] Banana

They’re great for replenishing Folic Acid. They’re also super rich in other vitimins and minerals. But the best thing, is that they help to replenish calories you lose while breastfeeding (and they’ll fill you up) anyone else find that they’re always starving?

[2] Oats

They’re known to help boost milk supply.  So they’re the perfect ingredient for this lactation freakshake!

[3] Chia Seeds

Well, for starters, they’re a superfood. They’ve also been said to help boost supply. I like them because they help keep you fuller for longer. Not to mention that they’re also jam packed with heaps of good vitimans.

[4] Nutella

It’s delicious.

[5] Ice Cream

It’s delicious, and makes the milkshake creamy.

[6] Maltesers

They look good as an embellishment in a freakshake

[7] Lactation Cookies

They look good. They taste good. They boost lactation. They can fit on a straw which makes them the perfect addition to ta freakshake

[8] Whipped Cream

It’s the glue that holds the freakshake together. And it tastes good.

So you’ve got 4 healthy ingredients, and 4 maybe not so healthy ingredients. It’s all about balance. And life is short. So enjoy a treat every now and then.

Step 1

Using a spatula, spread some nutella onto the sides of the inside of the glass. Then pop the glass into the freezer while you prep the rest of the milkshake.

Step 2

Combine the banana, oats, chia seeds, nutella and ice cream into your blender (I used the nutribullet)

Step 3

Pour the milk into the mix, and then blend! Make sure to taste as well (if you want it more chocolately, add more nutella – or use chocolate icecream)

Step 4

Poke a hole into your cookies, and slide them onto your straw

Step 5

Pour the milkshake into your chilled glass.

Step 6

Take some more nutella and line the rim of the glass with it. Then add some whipped cream. Make sure you add heaps, because this is the glue that’s going to allow the cookies to balance on.

Add your straw with your cookies into the whipped cream.

Step 7

Add your maltesers into the whipped cream (or other embellishment treats if you like!) The sky is the limit here people.

Step 8

ENJOY YOUR FREAKSHAKE MAMA!

Lil J secretly wishing he could have some!

The post Ultimate Banana Chocolate Lactation Freakshake appeared first on Megzie.