Jules apricot and coconut squares

How is it the middle of December already? Things have been super crazy busy in our household… because we bought an apartment, got the keys mid November and have had builders renovating it from top to bottom since then. They are supposed to finish up today … but I don’t think the kitchen is installed yet (horror of horrors…) and we move in next week Thursday… plus a few blimps on our health levels in the last month, has left this poor blog a bit unloved.

But I am back with a recipe for apricot & coconut squares… using up some of my Dr Oetker goodie box items before we move apartments.

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While packing boxes and sorting through old paperwork, I found this recipe handwritten on a small piece of paper within a birthday card from my aunt Jules (something she must have written just before she passed away in 2014) saying that she thought that I would enjoy making it. I had obviously kept the birthday card and recipe with the good intention of making it – but never did and it must have gotten filed away and forgotten until now.

Christmas time has always been a special time to reflect on the year that has passed, remember the good things and try to put all the negative thoughts & memories into the forgiveness box. It is also a time to remember those that have passed away (either in the last year or in the years before), to shed a little tear, say a little prayer and make sure that they are not forgotten.

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So Jules… this one is for you… your hospitality and love for the finer things in life will never be forgotten. Your excessive generosity, love and bigger than life personality make us smile and we try to only remember you for the good years and forget the sad memories.

I added a sachet of Dr Oetker Vanilla sugar to the biscuit/cookie mix and it really added a little something extra! I also used up all the homemade apricot jam that I had made a month or so ago. This is a definite try-again & keep kind of recipe… and super easy

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Apricot and coconut Squares

Biscuit/cookie base:
180g butter (room temperature)
3/4 cup sugar
1 egg
2 cups flour
1 teaspoon of Dr Oetker baking powder
1 sachet of Dr Oetker Vanilla sugar

1 jar of apricot jam (I used my own homemade version – as little or as much as you like)

Topping:
1/2 cup sugar
1 cup desiccated coconut
1 egg

  • Cream together butter & sugar
  • Add egg and continue to mix
  • Then add flour, vanilla sugar & baking powder & knead together
  • Press into a shallow baking tray (1/4 inch thick)
  • Cover with the apricot jam
  • To make the topping, mix together all the ingredients & sprinkle on top of the jam
  • Bake at 190C for 25min

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Chocolate chip cheesecake with Dr Oetker

Just in time for the Belgian National holiday (21st July) – I was spoilt with a goodie box of Dr Oetker baking goodies.

The Challenge was simple enough – “Belgian National Holiday”… so I started brainstorming Belgian foods… Frites (although tasty… I am not sure that baked in a cake would suffice); Beer (a great bread ingredient… but in cakes… I am not so sure.. unless we are talking Guinness Chocolate cake); cheese (I know that they say that French cheese is the best… but if you saw what was on offer in Belgium, you would also smile)… which left me the well known Belgian Chocolate…  because, who doesn’t love Belgian Chocolate? And what better way to celebrate the National day than with one of the worlds favourite Belgian foods!

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Thank goodness Dr Oetker makes baking so simple… everything was in the box mix, except for cream & cream cheese (for the filling) and 25g melted butter (for the biscuit base)… and of course, I added my own chocolate kick… nutella and chocolate chips! AND they even supply the baking “tin” (a cardboard cutout) – so even the washing up isn’t a problem!

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Belgian Chocolate Chip Cheesecake

1 Dr Oetker Cheesecake Box Mix
500g cheesecake
200ml cream
25g butter
2 Tablespoons Nutella spread
3/4 cup of chocolate chips

  • Make cheesecake base according to the box instructions
  • After making the base and putting it in the “tin” – spoon on your nutella
  • Make cheesecake filling according to the box instructions – adding the chocolate chips
  • Bake according to instructions

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It couldn’t have been easier!

Rhubarb Cake with Dr Oetker

I was recently lucky enough to receive a goodie box of Dr Oetker baking supplies for World Baking Day (17 May 2016)

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What did I do with them?

Well – firstly – I used the Glaçage Pâtissier (aka icing) to make my office birthday chocolate brownie cake look pretty…

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And then I pimped up the Biscuit Génoise Cake Mix with some roasted rhubarb… easy? Damn right. Tasty? Without a doubt! Would I do it again! YES! The cake mix sponge texture is really delicious and HIM has already mentioned that he would happily eat it again (although this time with blueberries instead of the tart rhubarb…as he likes things SWEET!)

one note – the rhubarb although prettily arranged on the raw cake mix actually disappeared when baked, as the cake batter rose over it…

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Rhubarb Cake

1 box Biscuit Génoise Cake Mix
4 Eggs (as per box instructions)
50ml Milk (as per box instructions)
500g Rhubarb
1 Tablespoon Sugar
Squeeze of lemon juice

  • wash & cut your rhubarb into chunks (or long slices like I did)
  • Place on a baking tray with lemon juice & sugar
  • Bake for 15-20minutes at 180C
  • Remove from oven & cool
  • Prepare the Dr Oetker Cake Mix as per instructions (with eggs & milk)
  • Place rhubarb & cake mix in a greased, lined cake tin
  • Bake for 30min at 160

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