choccy squiggle bikkies

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The newest inventions to join the Decadent Alternatives recipe repetoire can be found here. The link to the recipe will be found in the text either under the photo or next to it. Some recipes will be available to all readers of this site, others will only be available to registered users. If it has been a while since you last visited What's Cooking and are wondering if you have missed any yummy treats scroll down the page.

What's Cooking will only contain the last 25 yummy additions so I have added a tagging system to help you find related items. Eventually a short summary & photo of all of the recipes contained on this site will be available through this tagging system. To view the tags click on the title of the recipe or the Read more link.   


Another great 'plain' bikky recipe for the website. These GF Digestive-style Biscuits are my gluten free version of McVities Digestives - I'll have a go at making HobNobs soon. 


To me creating recipes is wonderful, quite simply I love what I do. It was certainly no hardship & quite a bit of fun designing my gluten free versions of 3 cheesecake base biscuits - Arnott's GranitaTM, McVities Digestives & a Graham Cracker. This GF Granita-style Biscuit recipe is the first to be put on the website. Enjoy :). 


I've been fascinated by S'mores for a long time. I've never had them however thinking about the combination of gooey marshmallow, molten chocolate & a crunchy biscuit certainly puts a smile on my dial. It was with S'mores in mind that I started making a S'more pie/tart & I have to say I was a tad disappointed with my concoction (so was the rest of the family). Cooling the pie overnight made a huge difference & I immediately thought of a Rocky Road Tart, hence this recipe.


Who knew! Apparently bagels are not just a bun with a hole in them. I say apparently as I didn't know this & could count on one hand the number of times that I've actually bought bagels. I had a lot of fun making (& eating) these New York Style Bagels.


Years & years & years ago (actually last century!) I used to work in Hamilton, Victoria. As a lover of chocolate & delicious moreish slices I stumbled across a Hazelnut slice in a local bakery that was absolutely delish. This Hazelnut & Almond Slice is my gluten free equivalent of that Hazelnut slice. 


These Plain Scott Biscuits are little gems designed to be decorated or sandwiched together with icing or used as a slice base or cheesecake base. One of the hardest things was working out what to call them, with no flavouring these are plain Jane biscuits or as my daughter suggested Plain Scott biscuits :).


Prior to my baking classes I ask participants what their food intolerances are in order to tailor the class for the group. I also like to make a little something extra for them to have with their tea or coffee or hot chocolate. These little Dairy free Vanilla Shortbread were designed for one of my class participants who was on a dairy free diet.


I gave my first baking class 2 weeks ago (July 2017) and I had a few teeny, weeny, incy, wincy teething problems. It was the first time I had used the ovens and my sourdough croissants didn't quite work the way I wanted them to. Knowing that I was going to be giving another class I quickly started working on an alternative laminated yeasted dough. I've done it - the class is tomorrow & this recipe for Danish Pastry is on the website :).  


My first batch of Six Seed Sourdough was a last minute addition to my Sourdough & Pastry baking class on the 23 rd of July, 2017. I had a look in my cupboards to see what seeds I could add to make a 'grainy' bread. Grabbing the bags I tipped in a bit of this & a bit of that and didn't write the amounts down because I thought I would remember - hah. The following recipe is an approximation of the original loaf.


One of my family's favourite cakes is Michelle's Orange Cake, it is light, moist, flavoursome - just simply scrummy. I naturally needed to see what that particular cake would taste like when made with tangelos (my daughter had popped some tangelos in our shopping cart). A cross between a grapefruit & a tangerine I decided to only use the juice & zest for this Tangelo cake


 I love croissants :) - really says it all. These Sourdough Croissants certainly hit the spot on a cold Winter's afternoon. 


It is almost a year since I first saw a recipe for a Snickers pudding in the August 2016 edition of delicious. magazine. It was filed away in the recesses of my brain for the right chocolaty moment. A couple of weeks ago on a really cold day when the family was in the mood for peanuts & chocolate I pulled out the delicious. mag & converted the recipe to gluten free. Of course it took a couple of trials before everyone was happy (needed more cocoa, needed more sauce, needed more peanuts, needed more caramel, needed to be more). I hope you enjoy it as much as we did :). 


I love Sourdough Baguettes, they are delicious & so very versatile. Make them for a picnic, turn them into garlic bread, use them for crackers - whatever you turn them into enjoy!   


Ooops I had started writing this post early April - better late than never. There has been a couple of times when I simply have had to use the BBQ to bake bread (Baking Bread on the Barby). It's either been too hot or as happened when making these Hot Cross buns I had a blackout in the middle of the baking session. Not wanting to waste the beautiful hot cross buns I scooted outside & turned on the barby. 


I love making bread with a sourdough culture & this Fruity Sourdough is no exception. I love the different flavours that develop within sourdough breads, I find it easier to work with the culture (instead of dried yeast) & it is so much easier to plan the timing of proofing & baking. Love it, love it, love it :).  


I'm very excited to announce the first of my new gluten free baking classes at Ballarat will be a combination of sourdough/bread & pastry. For more details visit Gluten Free Baking Classes - hope to see you there.   


I felt like making a cake on this beautifully sunny but cold Winter's day (we still had frost hanging around at 11.30 am). For once I didn't feel like making or eating a chocolate cake :). I wanted something zesty, something that the mere thought of would make my mouth water. Seemed to me that it had to contain citrus. As I had quite a few limes left over from something else it seemed like a good idea to use them up. The result is this Matcha, Cardamon & Lime Cake



Oooops! I had forgotten about the recipe for these wonderful Lavosh Crackers & that it hadn't been put on the website. This morning I went through my hand written cook book & I can't believe that my latest batch of gluten free lavosh were made in August last year (where has the year gone). It is definitely time that this versatile recipe was put on the website. 


How do you like your Choc Chip biscuits? Chewy? Crunchy? In between? Do you love love love eating the dough (I do), if so I'm sure you won't be baking the full amount. How long & how many you bake of these tasty little morsels is up to you. Enjoy :).   


After all the sourdough loaves I've been making I thought it was time for another chocolate recipe to be added to the website. I'm happy to say that my family were very enthusiastic when it came to tasting my different versions of this Chocolate Lava Cake


This is a great tasting high fibre, high protein loaf - & kids wouldn't know. It's soft, flexible, fluffy & fantastic :). This is a yeasted version of Libby's Favourite Sourdough with a few modifications. 


My current fav (April 2017) - it's yummy & pretty good for you with the addition of pumpkin seed flour & psyllium to boost the levels of protein & fibre in the loaf. 


My latest baking adventure started when my husband asked if I could make some hot cross buns for his students as some of them were coeliacs, then my daughter asked if I could make some hot cross buns for her friend on a wheat free diet. I found myself saying 'yes, I can do that' & ended up making dozens of hot cross buns. Not content with simply making yeasted hot cross buns I pulled out 'Arthur', my trusted sourdough starter, and have made Sourdough Hot Cross Buns & Sourdough Vegan Hot Cross Buns (no added sugar). Both recipes are commercial yeast free, gum free, nut free, soy free & rice free.