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.   

What's Cooking

What's Cooking (223)

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 :).