Baileys Cheesecake Balls

Author: Bake Play Smile
Serves: 20
2 X 165g packets white chocolate Tim Tam biscuits (or any white chocolate coated cookie)
225g cream cheese, softened
60ml Baileys Irish Cream liqueur
300g white chocolate, for dipping
50g melted milk chocolate for drizzling (optional)
Crush white chocolate Tim Tams until they resemble fine crumbs.
Mix Tim Tam crumbs with the cream cheese and shot of Baileys Irish Cream liqueur.
Place into the fridge for 20 minutes to harden.
Roll into 1 inch sized balls and place on a tray lined with baking paper back into the fridge for a further 20 minutes.
Place white chocolate in microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons to roll the balls around until they are completely coated.
Remove balls with the teaspoons and allow any excess chocolate to drip off.
Place back onto the baking paper lined tray.
Place into the fridge to set for 1 hour.
Drizzle with melted milk chocolate if desired.


Baileys Balls

Milk Arrowroot Biscuits – 1 packet
Condensed milk – I tin
Dessicated Coconut – 1 cup
Cocoa – 2 tablespoons
Baileys Irish Cream – 6 (or more) tablespoons
Coconut – For rolling (you can use roasted coconut if you like)
Add Arrowroot biscuits to a blender or Thermomix and blitz until roughly fine then add to a mixing bowl.
Add the condensed milk, Baileys, cocoa and coconut. Mix well
Roll into balls and coat in coconut
Pop in the fridge for 2 hrs to set




image 1

  • 1 tbsp olive oil
  • 2 medium brown onions, chopped
  • 2 cloves garlic, chopped
  • 1 bunch (1 kilogram) silverbeet, trimmed, leaves shredded
  • 200 g feta cheese, crumbled
  • 200 g ricotta cheese
  • 2 cups (160 grams) freshly grated parmesan cheese
  • 2 tbsp chopped fresh dill
  • 1/4 tsp grated nutmeg
  • 4 eggs, beaten lightly
  • 12 sheets filo pastry (about half a 375g packet)
  • 125 g butter, melted
  1. In a large frypan, heat oil over medium-high. Cook onion and garlic, stirring, until onion softens but does not brown. Add the silverbeet; cook, stirring, a further 3 minutes or until the silverbeet has wilted. Place mixture in a colander and allow to drain for a few minutes. Press down gently with a tea towel to remove all excess moisture.
  2. Preheat oven to 200°C/180°C fan-forced.
  3. In a large bowl, combine silverbeet mixture with cheeses, dill and nutmeg. Season, add eggs and mix well.
  4. Place one sheet of pastry onto a greased oven tray and brush with melted butter. Repeat with 5 more sheets. Place the spinach mixture onto the pastry, leaving a 5cm border. Place another sheet of pastry on a clean board and brush with butter. Repeat with the remaining pastry, then place pastry sheets on top of spinach mixture. Roll up edges of pastry to seal. Brush top with butter. Bake about 40 minutes or until the pastry is golden.

Oldie but a goodie – new take on Spanakopita. The addition of ricotta and parmesan and the free-form shape was a variation on my tried and true recipe. I added the silverbeet stalks (chopped) to the onion and garlic in step 1. V. important to remove the excess moisture.

Caramel Chilli Chicken

IMG_2910I saw this clip out on Janita’s fridge last night and thought, that sounds ok, I might give it a go.  It already had the stamp of approval from Janita (minus a score of Yum or otherwise though).

So, this afternoon, kids in tow, I ducked down to the grocery store for ginger, a chilli and fish sauce so I could try it out.

As you can see, I did not follow the recipe to its entirety, i.e., all the vegetables are completely different (what is gai laan???), but the sauce is made exactly as per the recipe.



Despite being ‘things in it’ (anyone who knows me understands this) you couldn’t even tell, it tasted very sweet and delicious, and worth a try again.  The true test will be when miss gets back from gymnastics and to see if she demolishes it or not.  Time will tell.


Gingerbread Men

Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour to dust,
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties to decorate

1. Preheat oven to 180C. Brush 2 baking trays with melted butter to lightly grease. (or use baking paper).
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Meanwhile, place egg white in a clean dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in fridge.
4. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
5. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
6. Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.

Any shape can be used. The colours can also be changed to suit the shapes created.

Kit Kat Cheesecake Slice


3 x 90g Kit Kats, crushed

50g butter, melted

375g cream cheese, softened

1/2 cup caster sugar

2 eggs

1 x 300ml carton sour cream

1 teaspoon vanilla essence

100g milk choc melts

2 tablespoons instant coffee

1 tablespoon hot water


  1. Grease a 19cm x 29cm rectangular slice pan (or standard cheesecake tin); line base and two long opposite sides with baking paper, extending 5cm above edges of pan.
  2. Combine chocolate bars and butter in a bowl; mix well.  Press evenly over the base of prepared pan.  Cover; refrigerate for 1 hour.
  3. Beat cream cheese and sugar in bowl with an electric mixer until light and fluffy.  Add eggs, one at a time, beating well after each addition; fold in sour cream and essence.  Pour cream cheese mixture over biscuit base.
  4. Place choc melts and blended coffee and water in small heatproof bowl over a pan of simmering water; stir until chocolate is melted.  Drizzle chocolate mixture over cream cheese layer in pan.  Using a skewer, lightly swirl mixtures together.
  5. Cook in a moderate oven, 180C, for about 35 minutes, or until set.  Cool slice in pan; serve cut into squares.

White Chocolate and gingerbread slice

100g unsalted butter, chopped
3/4 cup golden syrup
3/4 cup brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
2 eggs, lightly beaten
1/3 cup milk
2 cups plain flour
180g white chocolate, chopped

1. Preheat oven to 180C or 160C fan. Grease and line a 19cmx29cm pan with non-stick baking paper.
2. Place butter, syrup, sugar, ginger and cinnamon in a saucepan. Stir on medium heat for 2-3 minutes, until butter has melted and mixture is well combined and smooth. Remove from heat and cool slightly. Add eggs and milk and mix well.
3. Sift flour into a large bowl. Add chocolate. Fold through egg mixture and mix until combined. Fill prepared pan. Bake for 30-35 minutes, until firm. Cool completely in pan. Cut into fingers to serve.

Garlic, cheese and herb pull-apart

garlic cheese and herb
2 cups self raising flour
50 g unsalted butter, chilled, chopped
1 cup shredded tasty cheese
salt and pepper to taste
3.4 cup milk
extra flour to dust
1 tbsp olive oil
2 tbsp finely chopped parsley (or other herbs of your choice)
1 clove garlic crushed

1. Preheat oven to 220C. Grease bar tine with cooking oil spray, then line base and sided with baking paper.
2. Sift flour into a large bowl. Add butter and, using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Add 1/2 cup cheese. Season with salt and pepper. Add milk and, using a butter knife and cutting action, combine into a rough dough.
3. Turn out dough onto a lightly floured surface and form into 35cm log. Cut log in half lengthways, then make cuts every 2.5cm to create bite sized pieces.
4. Combine olive oil, remaining cheese, parsley (herbs) and garlic in a large bowl. Add dough pieces and toss to coat. Arrange dough pieces and toss to coat. Arrange dough in ting, without pressing down. Season with salt and pepper. Bake for 30 minutes or until golden brown. Cool for 30 minutes.

Chocolate caramel slice

Chocolate caramel sliceChocolate caramel slice


1 cup (150g) plain flour, sifted

1/2 cup (40g) desiccated coconut

1/2 cup (90g) brown sugar

125g unsalted butter, melted


1/3 cup (115g) golden syrup

125g unsalted butter, chopped

2 x 395g cans sweetened condensed milk

Chocolate topping:

200g dark chocolate, chopped

1 tblsp vegetable oil


  • Preheat oven to 180C. Place the flour, coconut, sugar and butter in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 15 – 20 mins or until golden.
  • Reduce the oven temperature to 160C. Place the golden syrup, condensed milk and chopped butter in a medium saucepan over medium heat. Stir briskly until the butter is melted and cook, stirring frequently, especially the sides and base of the pan, for 7 – 8 minutes or until the mixture has thickened slightly, making sure the mixture doesn’t stick.
  • Pour the caramel over the cooked base, spread evenly with a palette knife and cook for 15 – 20 minutes or until golden. Cool slightly, then refrigerate until cold.
  • Place the chocolate and vegetable oil in a heat-proof bowl over a saucepan of simmering water and stir until melted and smooth. Pour over the caramel mixture and spread evenly. Tap the tin lightly on the bench to create a smooth finish. Refrigerate for 30 minutes or until firm. Cut into squares to serve.
  • Store in an airtight container between sheets of non-stick baking paper, refrigerated, for up to a week.


  • Add a teaspoon of instant coffee to the caramel mixture for  a hint of coffee flavour
  • To make salted caramel slice, sprinkle a teaspoon of sea salt flakes over the warm chocolate before refrigerating
  • TO DIE FOR!!!!

Chocolate cake in a mug

Chocolate Cake in a Mug

Contributed on behalf of Abby!

1. Mug
2. 4 tbs self raising flour
3. 4 tbs sugar
4. 2 tbs cocoa
5. Mix
6. Egg
7. Mix thoroughly
8. 3 tbs milk
9. 3 tbs oil (vegetable)
10. Good mix
11. 1 tsp vanilla extract
12. Mix
13. 3 tbs pods (choc chips)
14. Mix
15. 3 minutes in microwave
15. Eat – decorate