What are s’mores? It’s a sandwich of 2 biscuits, toasted marshmallows and chocolate. Perfect for when you have campfires and fireplaces, but what about the days when you don’t? Well, that’s exactly what these cookies are made for. These marshmallow stuffed cookies will give you the satisfaction of having s’mores even without the fire, plus you can double down and make ice cream sandwich s’mores! Oooooooohhh… I don’t know about you, but the inner fat kid in me is drooling!

So let’s talk about the recipe… It’s basically my chunky chocolate cookie recipe stuffed with marshmallows. I love homemade marshmallows, but they don’t work in this recipe, so just get store-bought marshmallows and we’ll tackle homemade marshmallows next time. I know some of you live in warmer climate, so the dough balls might be softer and warmer after stuffing. I recommend popping them back in the fridge for half an hour while preheating your oven. This way your cookies will not spread so much. I also like to cool the cookies down in the fridge after leaving them out for about 5 minutes. Mostly because they set faster that way, therefore I can eat them quicker, but also because these cookies come out of the oven soft and I want them to stay soft but also set so they don’t fall apart, and the fridge gives me that result. However, if you have higher EQ than me, then feel free to leave them on the bench and hopefully your housemates don’t end up devouring them.

https://www.youtube.com/watch?v=5Hp7Nb6vn4w

If you’re a beginner baker, I recommend watching the video above and reading my recipe notes. This way, you have a visual guide of how the critical part of the recipe is done. If you start with a good dough, there is a huge chance for gooey cookie success unless you skip chilling or you burn your cookies while baking.

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One thing people ask me a lot is if they need a stand mixer and which one I recommend. I personally use Kenwood Chef Sense XL (pictured below) which I now have for 4 years. Keep in mind that I use it almost everyday and I also make dough, so the big capacity is great and it’s an investment for me. If you really want a Kitchenaid, I think the Kitchenaid Artisan KSM160 is good value because you get 2 size bowls for the price, and of course, you get to choose from an array of colours. But if I am to buy a Kitchenaid and I didn’t have my Kenwood, I would choose the Kitchenaid Proline Mixer KSM7581 which is more for serious bakers and professionals like me. However, if you’re just trying baking out, a hand mixer would do the job and save you $$$ if you realise it’s not for you. Before I bought my big mixer, I would knead my dough by hand and only had the Sunbeam Beatermix Pro, which I still keep in the drawer in case of emergency!

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Now it’s time to make these indulgent s’mores cookies! Don’t forget to take photos of your work and tag me on Instagram and Facebook. Seeing your photos and hearing how my tips and recipes help when you bake totally brightens my day. So please remember to connect! Have fun baking and eating!

 
Difficulty: Medium Prep Time: 20 Mins Cook Time: 12 Mins Total Time: 32 Mins

S’mores Cookies

Makes 12

  You will need the recipe for Mrs.Fancypants Chunky Chocolate Cookies. You can find the recipe here. The steps are identical up to step 3, then for the S’mores cookies, you will need to stuff the cookies with marshmallows.

Ingredients

Instructions

0/6 Instructions
  • In the bowl of your stand mixer, cream butter & sugar together on high until light and fluffy, about 4 minutes.
  • Meanwhile, in a medium bowl, sift together dry ingredients except the marshmallows.
  • Add egg and vanilla, mix until incorporated then bring the mixer down to low. Gradually spoon the dry ingredients into the batter, then add the chocolate chunks. Cover the dough and chill for at least 1 hour up to 1 day. (See notes)
  • Divide the dough into 12 equal size balls (around 65-70g if you’re using a scale). Roll each portion into a ball then flatten into a disc and place a marshmallow in the centre. Fold edges to seal then roll back into a ball.
  • If the cookies feel soft and warm after rolling, chill again for 30 minutes while preheating oven to 170C. Place cookies on a tray lined with baking paper.
  • Bake cookies at 170C for 12 mins. The edges will be light brown and the centre will be soft, pop out of the oven and let cool for 5 minutes then transfer to a cooling rack and cool down completely in the fridge. (see notes)

Notes

  1. Recipe for Mrs.FP Chunky Chocolate Cookies here.
  2. Use store-bought marshmallows because homemade marshmallows just dissolve in the heat of the oven.
  3. One reason for cookies spreading is if you over-cream your cookies. On the video above, you will be able to see the process clearly.
  4. This dough needs to be chilled otherwise the cookies will spread. You can make these cookies ahead and chill for 1 day. If you leave it in the fridge for more than one day, the cookies will not rise in the oven.
  5. This recipe is also freezer friendly. To freeze, follow the recipe up to stuffing the cookies with marshmallows then pop the balls on a plate lined with baking paper and freeze for 1 hour. Once the balls are frozen on the outside, they can be placed in freezer bags.
  6. To bake cookie dough from the freezer, take the dough out and place them on a tray line with baking paper, then preheat oven to 170C. The preheating time allows the cookie dough to thaw a little. When the oven is ready bake the cookies for 14 mins. Then cool as instructed.
  7. I like to let the cookies cool down and set in the fridge instead of room temperature. It takes less time and the cookies retain their softness in the centre.

 

I didn’t know what a pavlova was until I moved to Australia. And man, was I missing out big time. I think a perfect pavlova and a perfect soufflé are my top 2 desserts of all time. Both of these desserts are absolutely beautiful when done right.

So what is a pavlova? It is a meringue based dessert that has a crispy shell and a fluffy inside. You know you’ve succeeded if your end product has a snow white and crispy outside and a soft, pillowy inside. But no pressure, it’s super easy! ?

I recommend you read the whole recipe, then print it so you can write your own notes. All ovens are different, so if it’s your first time, you need to watch the colour closely. I say 120C but maybe you have a smaller oven, or your oven has hot spots, so you might need to turn it down to 100C. I know my oven well and leave mine at 100C, but in all the other ovens that I’ve baked in 120C no fan was the safer bet, now some ovens don’t let you turn the fan off, in this case you need to go for 90-95C. Obviously, you need an oven thermometer for this–and in my humble opinion, for baking in general. Baking requires precision and attention to detail, and having an oven thermometer gives the assurance that the oven is at the right temperature.

The best thing about a pavlova is you can simply change the toppings and garnish to what you have available. Fruit and cream are very popular but I like to use the egg yolks left from the egg whites, so I made a creme patissiere. Availability of fruit is different around the world and through the seasons, so don’t limit yourself to blueberries. I have another recipe that uses lemon cream, raspberries and peaches pictured below. You can shape it however you like as well, make it taller or wider, it’s all up to you.

pavlova with lemon cream, raspberries and peaches recipe

I made a video to guide you through the most important part which is making the meringue. It’s very simple, but requires patience. The key is to whisk on medium not high speed and add the sugar slowly then make sure all the sugar is dissolved. For this recipe, it’s really handy to use caster sugar, but if you only have granulated, you can make it finer by pulsing it in the blender or food processor otherwise, the whisking may take up to 45 minutes. With caster sugar, mine takes about 23 minutes, and if I blend my caster sugar finer, 18 minutes.

Another thing people ask me is if they need a stand mixer and which one I recommend. I personally use Kenwood Chef Sense XL (pictured below) which I now have for 4 years. Keep in mind that I use it a lot and I also make dough, so the big capacity is great and it’s an investment for me. If you really want a Kitchenaid, I think the Kitchenaid Artisan KSM160 is good value because you get 2 size bowls for the price, and of course, you get to choose from an array of colours. However, if you’re just trying baking out, a hand mixer would do the job and save you $$$ if you realise it’s not for you. Before I bought my big mixer, I would knead my dough by hand and only had the Sunbeam Beatermix Pro, which I still keep in the drawer in case of emergency!

Mrs.Fancypants earns a small commission from affiliate links, when you buy the products above. If you’re in Australia, feel free to check the availability on advertised sites.

Now you should be all set to make a beautiful pavlova! I’m always excited to know if you’ve had success and if you have any questions, so feel free to comment below or get in touch on Instagram by tagging @mrs.fancypants.recipes or using #mrsfancypants. Remember to have fun while you’re baking!

 
Difficulty: Medium Prep Time: 25 Mins Cook Time: 1 Hr Total Time: 1 Hr 25 Mins

Pavlova

with Blueberries, Passionfruit & Creme Patissiere

Serves 4

Ingredients

    • Creme Legere
    • Toppings

Instructions

0/14 Instructions
  • In a bowl of a stand mixer, with your whisk attachment, sprinkle the cream of tartar on top of the egg whites and start whisking on medium speed until it gets frothy.
  • Gradually add a spoonful of sugar at a time. Do not rush this step, as you want the sugar to fully dissolve.
  • Once you’ve added all the sugar, leave the mixer as it is and get your baking tray ready. I don’t have a silicone mat at home, so I normally use baking paper, and draw a circle with about 15cm diameter on it. I grease both sides of the baking paper and stick the side with the drawing on the baking tray so the ink doesn’t bleed into my pavlova. Greasing or spraying both sides with oil will help release your pavlova later, and also stops the paper from moving around while you’re working on your pavlova. More importantly, this will prevent cracking. Set your baking tray aside and preheat your oven to 120C no fan.
  • Keep whisking until all the sugar is dissolved, you should see a glossy white meringue at this stage. You can test this by pausing the whisking and feeling the meringue between your forefinger and thumb. If you can’t feel anymore sugar crystals, then your meringue is ready. The amount of time this takes, depends on how fine your sugar is. I normally use superfine caster sugar and it takes me about 18 minutes to get to this stage at medium speed. Normal granulated sugar would take much longer. Remember to be patient.
  • When your meringue is finally at the right stage, fold in the vinegar. You can use any WHITE vinegar you have on hand. You want the pavlova as white as snow and coloured vinegar gives it a tint.
  • Sift the cornflour on top of the meringue and fold in gently, until it’s incorporated. Now you’re ready to shape your meringue.
  • Pile the meringue in the centre of your circle. Then push it down to shape it using the circle as your guide. This way, you won’t have any air pockets. You can also put the meringue in a piping bag and pipe it into the shape and design you like.
  • Now it’s time to turn your meringue into a beautiful pavlova. Put the tray in the oven and bake for 1 hour. Do not open the door and once the hour is finished, turn the oven off and leave your pavlova in the oven to cool down for at least 2 hours. If your oven runs hot, or if you have a smaller oven, check that your pavlova is not getting any colour, if it is, turn down the oven to 100C.
  • While your pavlova is baking, make the creme patissiere: In a medium sauce pan, bring milk, cream and vanilla to the boil. Place the sugar, yolks and cornflour in a bowl then whisk until you have a thick, smooth paste.
  • When the liquid boils, pour half very slowly into your egg yolk mix to temper the eggs while continuously whisking. It takes practice to do this on your own, but putting your bowl on a wet tea towel prevents it from slipping around while you whisk and pour at the same time.
  • Once you've poured half of the liquid in, pour the egg mix back into the sauce pan with the rest of the liquid and keep whisking. This is now the base of your creme patissiere. Put the saucepan back on the stove over medium heat and keep whisking until the custard thickens and starts to bubble.
  • Do not stop whisking until you see the custard bubble then count 2 minutes and take the sauce pan off the heat. Whisk in the butter.
  • Pour the creme patissiere into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top. Chill to 4C.
  • By the time the pavlova cools down, the creme patissiere should also be cold. Make sure you assemble the just before serving your pavlova: Whip the remaining 150g thickened cream to soft peaks then fold into creme patisserie. Cut the passionfruit in halves and spoon out the pulp. Mix with blueberries then set aside. Place the pavlova on the serving platter. Dollop the creme patissiere on top of the pavlova by using a big spoon or use a piping bag to pipe it on top, or simply serve it on the side. Top with blueberries and passionfruit. Serve immediately.

Notes

  1. I recommend using caster sugar when making meringue based desserts because it dissolves faster since it has smaller granules. If you don't have caster sugar, you can pulse your granulated sugar until it's finer in a food processor or blender.

 

Let’s face it, if you buy an expensive cut of steak, you wouldn’t use it for a stir-fry. So what is the secret to that melt-in-your-mouth beef that won’t cost you a fortune? Well, there are a number of ways to tenderise meat, you can soak in a brine, use a salt and spice rub and air it out in the fridge, or simply massage it with bi-carb soda. For a stir-fry I prefer using bi-carb soda. For a roast, I normally choose soaking in brine.

Using bi-carb soda or baking soda to tenderise meat works differently than using a salt brine. Baking soda neutralizes acid and raises the pH level on the surface of the meat, causing the outside of the meat to become more basic. This chemical reaction makes it more difficult for the proteins inside the meat to tense up, and when proteins can’t bond together, the meat stays tender when cooked instead of toughening up.

Also, this method is the fastest method to tenderise meat, so it’s perfect for a stir-fry.

I will talk about brining and how the process makes meat more tender on a different post, with a recipe for a brine and a roast. But basically, the salt breaks down the protein bonds and transforms into a string of amino acid that then links with water. Therefore keeping the meat from drying out.

Today’s recipe is my version of a Filipino dish I loved ordering from a once popular Japanese joint in Makati, Philippines. This was probably more than a decade ago, and I’m not even sure if they still exist. It’s rich in flavour because of the roasted garlic, vincotto and Worcestershire sauce. Now, don’t fret it you don’t have vincotto, you may use a mix of honey and balsamic vinegar. It is not exactly the same, but you get a similar outcome for this recipe.

If you want to try and make this with vincotto, you can find it in specialty food shop and gourmet shops. In Australia, you can shop at Simon Johnson or Maggie Beer.

I can’t wait for you to try and make this, it’s quick, easy and so delicious! Tag me on Instagram and Facebook or use #mrsfancypantsrecipes to connect!

 
Yields: 1 Serving Difficulty: Easy

Garlicky Beef Stir-Fry

Serves 3

This is my version of a Filipino dish called Beef Salpicao

Ingredients

0/9 Ingredients

Instructions

0/6 Instructions
  • Tenderise the meat by sprinkling bi-carb soda and massaging it evenly. Leave in the fridge for 15-20 minutes then wash off completely with cold water. Drain.
  • Mix the roasted garlic and beef with your hands until the garlic is mashed.
  • Mix the olive oil, vincotto, worcestershire and chopped thyme in a medium bowl. Then add the beef to the liquid and mix through.
  • Melt the butter in a wide saute pan over med-high heat. Pan should fit the beef cubes in one layer.
  • When butter starts bubbling, place the beef in, trying not to get too much of the liquid. Reserve liquid. Cover with a lid and cook for 2 minutes.
  • After 2 minutes, open the lid and add the rest of the liquid. Bring to the boil to thicken sauce to desired consistency then turn heat off and serve immediately with steamed rice.

Notes

  1. If you don't have vincotto or vino cotto, you can substitute 1 tbsp honey and 1 tbsp balsamic vinegar.
  2. If you don't have fresh thyme, use 1/2 the amount of dried herbs.

 

My mom & husband loves bread & butter pudding, hence, I had to learn how to make the perfect bread & butter pudding. I’m more of a tart, cake and mousse kind of gal, to be honest, but I’d cook and bake anything for my loves.

I like to use thick cut (a.k.a cafe style in Australian supermarkets) fruit toast for this but if you have some brioche leftover, go for it, and I’ve also used leftover croissants at work. If you’re using brioche, it’s pretty easy, same thick slices but skip the butter, you will need the dried fruit that is optional if you use fruit toast. If you have regular size croissants, use 4-5 croissants, skip the butter, and use the dried fruit.

The custard in this recipe is not overly sweet, but has a beautiful vanilla flavour from the generous amount of vanilla paste. Please use vanilla paste in your baking and refrain from using vanilla essence, I promise there’s a huge difference and your baked products would be so much better! If you have access to good vanilla beans, use those instead, but vanilla paste is the next best thing. You can find vanilla paste in your local supermarket or on Amazon:

I wrote this recipe as straightforward as I could, but a lot of people struggle with custard, and end up with sweet scrambled eggs. My tips for a successful custard sauce: low and slow is key, low heat for this amount, and constant stirring. Get your strainer, bowl for the custard and bowl of ice ready. If you end up overcooking the sauce, don’t try to serve it, just serve the pudding with a scoop of vanilla ice cream. I’ve read tips on how to save overcooked creme anglaise and custard, and in my honest and humble opinion, there is no saving it. The taste and smell is just different, it’s very, very eggy. And I don’t know about you, I love scrambled eggs in the morning, but not for dessert.

So have a go at this recipe. As you could tell, I have made this a few times using a number of different bases and it totally works. Tag me on Instagram or send me a message on Facebook or email if you have any questions! Good luck and have fun baking and eating!!!

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Difficulty: Easy Prep Time: 10 Mins Cook Time: 25 Mins Total Time: 35 Mins

Bread & Butter Pudding

Serves 4

 

Ingredients

    • For the custard

Instructions

0/6 Instructions
  • Butter the fruit slices then cut in half. Some people trim the crust, in this case you will need 8 slices of fruit toast, if you keep the crust, 7 slices is enough. Use the leftover butter to grease a 20 x 15 x 5 cm baking dish. Place the fruit toasts in the baking dish with the dried fruit, if using, then set aside.
  • Preheat oven to 150C. In a medium sauce pan, bring vanilla, milk and cream to the boil. In a separate bowl, whisk the eggs and sugar.
  • When the liquid boils, slowly pour it into the egg mix while continuously whisking. Strain the custard then pour into the bread inside the baking dish. The bread will start absorbing the liquid. Just keep topping up until the absorption stops and you can see the custard around the bread. I use about 700 ml of my custard and and would have 300 ml left over. Set the leftover custard aside.
  • Sprinkle raw sugar evenly on top of the bread and bake for 25-30 minutes or until the custard is just set but still wobbly.You will notice the bread would puff up, at this stage you do not want to over cook the custard because it will taste eggy. Once ready, take out of the oven and let rest on the counter. Serve warm.
  • While the pudding is baking, put the leftover custard in a small pot and stir continuously until it starts to coat the back of the spoon. Strain into a bowl over ice water and whisk until it cools down. This will be your extra sauce.
  • To serve, cut the bread and butter pudding into 4 and serve the sauce on the side or on top.

Notes

  1. If you prefer brioche, use brioche with a cup of chopped mixed dried fruit like cranberries, apricots and sultanas. This is so yummy!
  2. Some cafes also use leftover croissants, but I've only done this at work and forget how many I use. but I would say 4 standard croissants and same amount of dried fruit as above.

What is a beef stroganoff? When I was in uni, I would often go to The Chocolate Kiss cafe at the Ang Bahay ng Alumni in UP Diliman and order a plate of this yummy beef strips in cream sauce served on top of egg pasta. This was my first encounter with beef stroganoff. It was my favourite dish on their menu and I would love to go back and have that with a slice of their devil’s food cake or Kahlua butter cake. It would bring back so many memories!

Photo courtesy of The Chocolate Kiss Cafe website.

Nowadays, I cook my own version of this dish, some people use chuck steak and slow cook their beef stroganoff. When I first started making it, I cooked it that way, but I’ve discovered that the rump gives you an equally yummy result for less cooking time and less fat in the meat. So I have now changed my recipe to use beef rump steaks. My beef stroganoff recipe takes half an hour to cook, is freezer friendly and can be made ahead. Make-ahead and freeze by putting in freezer-safe containers. To defrost, thaw thoroughly in the fridge and heat up in a pot.

Try this recipe and let me know how much you love it! To add some colour, top with chopped chives or parsley.

 
Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Beef Stroganoff

Serves 6

Ingredients

Instructions

0/5 Instructions
  • Cook egg pasta according to packet. Run under cold water and toss in a little olive oil. Set aside. Season rump slices.
  • Heat oil in a deep wide pan until smoking. Brown beef on all sides, take out of the pan and set aside.
  • In the same pan, cook onions and push on the side of the pan. Add another tablespoon of oil and reheat. When oil is hot, cook mushrooms and add thyme. Drain off excess oil then add red wine. Reduce red wine to half then add beef stock. Bring to the boil then reduce to a simmer.
  • Add hot english mustard and sour cream, whisk until sauce is smooth and thick. Do not boil, this will cause the sour cream to split. Put the beef back into the pan and let simmer for 10 minutes.
  • Serve with cooked egg pasta.

Notes

  1. Can use button mushrooms or portobello.
  2. Can substitute with mash, rice, other pasta, as you wish.
  3. Make-ahead and freeze by putting in freezer-safe containers. To defrost, thaw thoroughly in the fridge and heat up in a pot.

 

When life gives you lemons… Make this zesty lemon cake!

So… I’ve been feeling a bit down this past week. The weather in Sydney has been up and down, when I watch TV I only hear bad news, even Instagram and IGTV which is meant to be my entertaining media, has been filled with political talk lately. I’m sure some of you are experiencing the same thing. So I was thinking of something bright to post to lift all of our spirits, and then I saw lemons on 4 for $2 special and it all just clicked!

Lemons are bright yellow and could help brighten the dull mood I’m currently in. So I bought a few and started writing and testing my lemon recipes. I thought, donuts? Muffins? Lemon tart? I wanted something no fuss but still nice. Something that anyone could make even when they don’t feel like washing up after. My final result was this recipe for a one-layer lemon & poppy seed tea cake. It ticks all the boxes:

  • No-fuss
  • Quick
  • No mixer required
  • Easy clean-up after
  • Delicious

I made candied lemon slices for the photo above to make it pretty but when I ate it, I realised it didn’t need the candied lemons and also it’s another thing that would complicate the recipe. So you can just glaze it and sprinkle poppy seed on top, or even just stick with the glaze by itself. This cake is moist, soft and light. Perfect with your tea or coffee.

I hope this cake brightens someone’s day as it did mine. I’m normally a little ray of sunshine myself, but this year has been tough. So if you know someone who needs a pick up, remember to reach out and cheer them up. We are all experiencing a challenging year, and we should all look out for each other. If you make this recipe, remember to tag and post on social media so we can connect. I love connecting with readers and making friends!

 
Difficulty: Easy

Lemon Poppy Seed Cake

Makes 1 x 8inch cake

Ingredients

    • Glaze

Instructions

0/5 Instructions
  • Preheat oven to 180C. In a big bowl mix together, flour, sugar, baking powder, baking soda and poppy seeds. Make a hole in the centre.
  • In a separate bowl, mix egg, sour cream, lemon juice and lemon zest. Add to the dry ingredients and mix until incorporated.
  • Pour into a lightly greased and lined 8 inch cake pan and bake for 20 minutes. Cool down completely before glazing. Meanwhile make the glaze.
  • Whisk together icing sugar and lemon juice then slowly add the milk until desired consistency. Set aside in a warm place so it doesn't set.
  • When cake is completely cooled, pour glaze around and sprinkle with more poppy seeds or lemon zest or even candied lemons.

Notes

  1. If sour cream is unavailable, use natural yogurt

What is ube? Ube is purple yam grown in the Philippines. It has a distinct bright purple colour and belongs to the sweet potato family. Ube has a sweeter, more mellow taste than its orange relatives and is popularly used in desserts in Filipino cuisine. I think every Filipino living overseas buy jars of ube jam to take back with them every time they visit the Philippines. I know I do!

When I go home, I normally hunt down a specific brand of ube jam. It’s from North Luzon, and is called Mountain Maid, but is more popularly know as the Good Shepherd ube jam. This specific brand is part of a social enterprise by the Sisters of Charity of the Good Shepherd, and the proceeds from the sales of the products send the less fortunate youth to school.

I take a couple of bottles–okay, maybe 4–home with me and chuck them in the freezer. They last forever in the freezer, as long as you don’t pop the seal. Now, not everyone travels to the Philippines, so if you want to try and make these today, head to your nearest Filipino/Asian store and ask them if they have ube conserve or jam. Some of them would have frozen mashed ube and that works too, just thaw completely and drain excess liquid before using.

Now, ube has a very mellow flavour profile. So, aside from the amount of ube conserve in this recipe, I added ube flavouring as well. Again, this is available in your nearest Filipino/Asian store.

Super easy and quick to whip up, try this as your next baking project. Crunchy top and soft inside, next time you’re catching up with a Filipino mate, you can impress them by making a batch!

 
Difficulty: Easy Prep Time: 10 Mins Cook Time: 28 Mins Total Time: 38 Mins

Ube (purple yam) Muffins

Makes 5 extra large or 12 standard muffins

What is ube? Ube is purple yam grown in the Philippines. It has a distinct bright purple colour and belongs to the sweet potato family. It has a sweeter, more mellow taste than its orange relative and is popularly used in desserts in Filipino cuisine.

Ingredients

Instructions

0/3 Instructions
  • Preheat oven to 200 degrees C. Line muffin tin with paper cases.
  • In a large bowl, mix flour, cornflour, sugar and baking powder. In a separate bowl mix milk, olive oil, egg, flavouring and ube conserve until smooth. 
Make a well in the centre of the dry ingredients and stir in wet ingredients just until combined. 
DO NOT OVER MIX. 

  • Fill muffin cups 3/4 full. Sprinkle coarse sugar on top of each muffin. Bake for 25-30 minutes or until toothpick comes out clean. 


Notes

You can normally buy ube flavouring and ube conserve or ube jam from Filipino stores globally. Sometimes they even have frozen mashed ube, which you can also use. If you have access to fresh ube, you can make your own. Just peel and cut into smaller pieces and boil until super soft then drain and mash. The mashed ube should be 150g in weight.

Tags

#filipino  #muffin  #ube  

 

These French classic small cakes are a perfect accompaniment to tea or coffee. Quick and easy recipe that doesn’t require a stand mixer!

I love madeleines because they’re so quick to whip up. I make my one with brown butter, but you can always just opt for melted butter if you don’t like the taste of brown butter. I do love the lemon and vanilla flavour and if I don’t have a lemon handy, I just skip them and bump up the vanilla.

Brown butter or beurre noisette gives food better flavour, so I highly recommend trying to make this with brown butter. If you have never tried making brown butter, I prepared a post to guide you through the process here. Or simply watch the video below:

A few notes on madeleines:

  1. You don’t want to overbake them, because they will dry out. When you bake them the first time, keep a close eye on them, because if your oven runs hot, they might dry out.
  2. Madeleines are meant to have a scalloped front and a hump on the back. So don’t be alarmed when you see the hump rising midway through baking, it’s normal.
  3. The batter is thick. You don’t need to spread the batter in the cavity, just leave it as a mound in the middle, it will be fine.
  4. Madeleines are best served and eaten on the day. Because of their size, they stale fairly quickly.

Click on the photos to shop for the products. Most products ship internationally.

Mrs.Fancypants earns a small commission from affiliate links, when you buy the products above. If you’re in Australia, feel free to check the availability on advertised sites.

 
Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins

Madeleines

Makes 18 standard size madeleines

Ingredients

Instructions

0/5 Instructions
  • In a large bowl sift together flour, sugar and baking powder. Make a hole in the centre.
  • In a second bowl, mix eggs, brown butter, vanilla and lemon zest. Pour into the hole in the centre of the dry ingredients. then mix until just combined.
  • Butter your Madeleine pan. Madeleine pans come in different sizes, standard and mini. This recipe makes 18 standard madeleines. Fill each cavity up to 3/4 full then chill in the fridge for at least 1 hour, up to 12 hours.
  • Preheat oven to 190C. Place the chilled tray in the middle of your oven and bake madeleines for 10 minutes or just until the pastry is set. The tops should have humps but shouldn't be browned. Take out and cool for 5 minutes then turn over on a rack. If you only have one pan, you need to do this again until you use up all the batter.
  • Serve warm, sprinkled with a little icing sugar or dipped in chocolate. Keep in an airtight container for up to 2 days.

Notes

  1. You don't want to overbake them, because they will dry out. When you bake them the first time, keep a close eye on them, because if your oven runs hot, they might dry out.
  2. Madeleines are meant to have a scalloped front and a hump on the back. So don't be alarmed when you see the hump rising midway through baking, it's normal.
  3. The batter is thick. You don't need to spread the batter in the cavity, just leave it as a mound in the middle, it will be fine.
  4. Madeleines are best served and eaten on the day. Because of their size, they stale fairly quickly.

Yesterday, my high school classmates and our families, had a picnic at Centennial Park. Getting set-up and finding a spot was a tad challenging, but we got there in the end! It was nice to be able to catch up with friends after the lockdown restrictions have eased. More than that, it was great to be at the park where we weren’t rushed to vacate the table for the next booking, or limited by set menus, or are anxious that the other table is too close to ours. We had space, time and unlimited menu selection.

I brought a creamy chicken & macaroni salad and banoffee. The banoffee was demolished, and I received plenty of compliments and questions, and of course, recipe requests. So I thought, yeah, it passed the test! The husbands loved it, the kids loved it, the ladies loved it, so I might as well make a post about it here and find out if you would love it too!

This was a half recipe for a smaller banoffee, but normally you go all the way up the sides.

Banoffee, as far as I know, is an English dessert. The base is a biscuit base with fresh bananas & dulce de leche topped with whipped cream. Sounds uncomplicated right? Mrs.Fancypants version, the one that was demolished at the picnic, is similar. My banoffee is no-bake and I make it in a 9 inch springform not a pie plate. The crust is made from biscuit crumbs and can be chocolate or plain. I’ve tried both and I like it either way. I made the plain crust more interesting by using brown butter instead of normal melted butter. The filling is dulce de leche, whole fresh bananas and stabilised Chantilly cream. Stabilised Chantilly cream is basically whipped cream with vanilla, icing sugar and gelatine. It holds it shape for days, and holds up against the mound of honeycomb that I pile on top. Yes, I top my banoffee with honeycomb and grated dark chocolate. Now do you understand why it was such a big hit?

Watch this video to find out what brown butter is and how to make it. Then you can move on to printing off the recipe and trying my version of banoffee. I would love to see how you went, so snap a photo, tag and use #mrsfancypants on Instagram.

https://www.youtube.com/watch?v=WeaURfNiAOc

UPDATE: I’ve now published a video on how to make honeycomb. Feel free to watch it below as well!

https://www.instagram.com/p/CJs0IkqB0QB/

 
Difficulty: Easy

Mrs.Fancypants Banoffee

Makes 1 x 23cm springform tin

Ingredients

    For the crust: Option 1: Chocolate crust
    • Option 2: Digestive biscuits
    • For the filling:
    • For the topping:

Instructions

0/17 Instructions
    Dulce de leche:
  • Line the bottom of a medium pot with a small tea towel. Place the can of condensed milk in the pot on top of the tea towel, making sure the pot is tall enough so that you can fill it up and the water will be at least 2 inches above the top of the can. You can have more than one can, but you will only need one for this recipe. You can keep the rest for frosting cakes or using as spread. The tea towel will prevent the can(s) from making rattling noises while you cook your dulce de leche.
  • Bring the water to a boil then slow it down to a simmer and cover with a lid. Make sure that the water is only simmering, it has never happened to me, but the can might explode if the water evaporates rapidly.
  • Cook the dulce de leche for 2.5 hours then let it completely cool down in the pot. Set aside.
    • Pie crust:
  • While the dulce de leche is cooking, it’s time to make the crust. Crush Oreos or digestive biscuits until it resembles sand. Add the butter and mix with a spoon until it looks like wet sand.
  • Take a 23cm springform pan and grease lightly. Then start pressing the crumbs on the base and all the way up the sides of the springform. Put in the fridge or freezer to set.
    • Make the toppings:
  • Make sure you have everything ready before starting. Line a medium rectangular baking pan with parchment paper then grease lightly.
  • In a small sauce pot stir golden syrup, water and sugar together then put on a medium flame.
  • Leave the mixture on medium heat and bring it to the boil then clip on a candy thermometer, cook until candy thermometer registers 150C, about 10 minutes.
  • Take off the heat then sprinkle bi-carb soda and use a wooden spoon incorporate the bi-carb into the mix. This will make your honeycomb bubble. Do not over mix or you will not get aeration on your honeycomb.
  • Turn over onto your prepared baking pan and let set for a few hours then you can snap or cut it into small pieces.
    • Make the stabilised whipped cream:
  • Put the water in a small cup and sprinkle powdered gelatine on top. Let stand for 5 minutes to bloom, then blast for 5-10 seconds in the microwave until the mix is liquified.
  • Start whisking your cream then add the sugar 1 tbsp at a time. Add the vanilla then slowly pour the liquid gelatine mix in. Whisk to soft peaks or stiff peaks depending on your preference. Set aside.
    • Assemble:
  • Take the crust out of the fridge and line the bottom with the bananas. No need to slice the bananas, just keep them whole and trim them so they form 1 layer.
  • Cover the bananas with all of the dulce de leche.
  • Spoon the whipped cream to cover the dulce de leche and fill up you pie. Set in the fridge.
    • To serve:
  • Just before serving, take your pie out and decorate with the honeycomb. Once you put the honeycomb on the pie, you can’t put it back in the fridge.
  • Grate some dark chocolate to fill in the gaps on top. Now your banoffee pie is ready to be served.

Notes

  1. If you don’t feel like making dulce de leche, you can get a ready-made can of top & fill by Carnation from your local store.
  2. I use gelatine to stabilise the whipped cream and this means that you don’t have to worry about the cream collapsing or being too soft. This helps the cream keep its shape for up to 2 days and also hold well against the honeycomb piled on top. However, if you are serving the pie right away, you can skip the gelatine and water and just whip the cream and sugar to stiff peaks. This should hold for a few hours.
  3. Watch the video to find out what is brown butter.

Tags

#banoffee  #pie  

I love cooking for family and friends, for me it’s the best part of being a chef. Sharing my food with people and seeing them enjoy it gives me so much happiness.

During the warmer months, it’s great to have a barbecue and toss together salads but winter dinners at our house are about slow-cooked meals with rich sauces and a creamy side dish like mash potatoes, mac & cheese, polenta and potato au gratin. Remember, carbs don’t count in winter! So tell me, what’s your favourite winter meal?

Now, one of my go-to slow-cooked meals is this classic winter dish of braised beef cheeks in red wine sauce. Serve it with blanched peas, and any of the side dishes above. Make a double batch and freeze some for a rainy day! Let me know what you think when you make it & don’t forget to snap a photo and use #mrsfancypants on Instagram for a chance to get featured!

Equipment Notes:

The best thing about slow cooked meals nowadays is that they are so easy for everyone. You can simply sear your meat before leaving for work then set-up your slow-cooker to do the cooking and finish the dish when you get home. The 2 slow-cookers below are highly recommended, though I use my oven for all my slow-cooking. Amazon sometimes have better prices than in-store and if you click on the photos, they will take you to shop on Amazon. However, if you are in a hurry, The Good Guys offer a free 2-hour click & collect service as well as next day delivery in Metro areas.

Click on the photos to shop for the products. Most products ship internationally.

 
Difficulty: Easy Prep Time: 10 Mins Cook Time: 5 Hr Total Time: 5 Hr 10 Mins

Braised Beef Cheeks in Red Wine Sauce

Serves 4-6

 

A perfect winter dish. Serve these tender beef cheeks with my velvety mash potatoes or creamy polenta.

Ingredients

Instructions

0/6 Instructions
  • Preheat oven to 200C. Heat up oil in a sauté/casserole pan until smokey. Season beef cheeks with salt & pepper then sear all sides in the hot pan until golden brown. Take off the pan and set aside.
  • Now add the onion and garlic. Cook the onion through without burning. Then add the carrot and celery. Drain off any excess oil. Pour red wine into the saucepan and quickly scrape the bits off the bottom then simmer until reduced by half.
  • Now add the herbs and the beef stock. Bring to the boil then pour into a braising pan or roasting dish. Add the beef cheeks, cover with baking paper then wrap tightly with aluminium foil.
  • Place the roasting pan in the oven and turn the oven down to 150C. Leave to cook slowly for at least 3 hours up to 5 hours.
  • Once done, remove the beef cheeks and set aside, then try to skim the fat off the top of the liquid and strain off all the vegetables to discard. If you have more time, I strain the liquid into another container and discard the vegetables. Then I let the liquid cool down in the fridge so the fat will solidify and I can easily scoop it out the next morning. Discard the fat.
  • Put the strained liquid and the beef cheeks into a pot and reduce down the liquid to a nice saucey consistency. Serve warm with creamy polenta or mash potatoes.