These Salted Caramel Cookies are a match in caramel + flaky sea salt + white chocolate chip Heaven. No need to soften butter or use a mixer! Recipe below
3 tbsp butter, melted
6 tbsp brown sugar
1 egg yolk
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/3 cup white chocolate chips
1/4 cup caramel bits (or 6 unwrapped caramels)
1 tbsp heavy cream
flaky sea salt
Preheat oven to 160C
Make breakfast extra special with homemade Mandarin Jam.
Whether you prefer toast, crumpets or croissants, this jam is the perfect accompaniment - - my personal favorite is with a beautiful french style croissant made locally by Wendy at Four Winds Chocolate in Willunga.
This recipe is super simple and quick and you'll love the end result.
1kg White Sugar
3 Cups Water
With an abundance of tomatoes and chillies in the garden this year I have been experimenting in the kitchen and think I've produced a delightful tomato and chilli sauce. Its a lovely sweet but spicy sauce and yummy on meats, pies and burgers.
Makes 1-2 litres.
These gorgeous cheesy, savoury muffins make a perfect breakfast snack or lunch box snack. I usually make them with gluten free flour as many of our guests are gluten intolerant. The small snack size versions keep perfectly in the freezer so make a batch and they'll do for snacks for a couple of weeks ( or maybe not, they're so yummy you might just eat them all in one sitting). Enjoy!! Download a copy of the the recipe below.
Serves 12 large muffins or 24 small muffins
This is great way to use up those bananas that always seem to be left to go brown. Quick and easy to make when you have a spare half hour in the kitchen. I always have a selection of muffins on the go for our guest breakfasts and this is one of the favourites.
Makes: 12 muffins normal size or make 24 mini muffins for a small healthy snack.
If you want to make this recipe as a loaf, place the mixture in a greased loaf tin and bake at 180 C for about 45-50 mins . Cover top with foil if it starts to look too brown. I sometimes also add a handful,l of oats for added fibre.
Not only are these muesli bars delicious, they're a healthy version as there's no sugar and coconut oil is used instead of butter. I offer these as part of my guest breakfast each morning but they're great snacking on during the day.
.Make these sugar-free Muesli Bars part of your Sunday cook-up repertoire to have handy during the week.
The cut squares can last in a sealed tin for around 2 weeks, however most of ours disappear within a few days.
This has to be one of the most delicious gluten free treats that I make for our guests. Much better than the standard recipe and I always get lovely comments from our guests. So I thought it was about time to share this. Welcome to chocolate brownie heaven! .
The original recipe calls for fresh raspberries but I've found when they're out of season and expensive you can replace the fresh raspberries with a bar of dark Lindt Raspberry Chocolate, and of course I stock up on this chocolate when it's on special offer. I actually think I prefer them with the Lindt raspberry chocolate.
Prep time 10 mins, Cook time 30 mins, Total time40 mins
Serves: 12 - 16 slices
Store in an airtight container, in the pantry or refrigerated, for 4 days - 1 week.
Click on the document below to download a copy of the recipe.
We have the the most amazing lemon tree on our property which fruits all year and I have great fun finding lots lovely recipes in which I can use our lemons.. This was a cake recipe that I found a while ago by Nigella Lawson and is one of the most delicious, and moist cakes that I have come across. The bonus is that it can be made gluten free and dairy free.
I always treat our guests to some homemade cake and this is by far one of the favourites.
FOR THE CAKE
FOR THE SYRUP
NOTE: To make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether and beat the batter exuberantly at step 4.
To make this cake dairy-free, substitute 150ml light and mild olive oil for the 200g of butter.
Click here for the recipe
Makes 6 large or 12 small Frittata Muffins
Storing: These will keep in the fridge for up to 3 days. I also make a batch and freeze them. Let them cool, then freeze in a single layer in a covered container. Remove from the freezer and thaw in the fridge overnight. Reheat on a baking sheet in a preheated 200 degree Celsius oven for about 10 minutes.
Click below to download a copy of the recipe.
Hazel and husband Nik own and run Mulberry Lodge Country Retreat which is a beautiful and unique mud brick property in the McLaren Vale wine region of South Australia. It's our home and business and run as a hosted luxury, country escape for the discerning traveler. We aim to provide our guests with a wonderful relaxed and indulgent experience. Through the blog Hazel will be sharing information her own recipes, activities and experiences in the Fleurieu Peninsula and also South Australia.
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Mulberry Lodge Country Retreat
PO Box 850, 202 Main Road
T: 0424 825 965
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