Easter treat recipes

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Carrot patch cupcakes

This cupcake batch gives a whole new meaning to carrot cake.

You will need:

    • Chocolate cupcake mix (any will do)
    • 1/3 cup butter
    • 2/3 cup cocoa powder
    • 2 ½ cups powdered sugar
    • 1/3 milk
    • 1 teaspoon vanilla
    • Oreos (remove the cream)
    • Strawberries
    • White chocolate melts
    • Orange food colouring.
    • Piping bag
    • Kitchen utensils
  1. Follow the instructions on the cupcake box and leave to cool.
  2. While cupcakes cool prepare the icing: melt butter in a small saucepan over low heat and gradually add cocoa powder. Stir until smooth and thick.
  3. Remove from heat and place in a medium-size bowl. Let cool slightly.
  4. Add the milk and vanilla alternately with the powdered sugar to the bowl and beat with an electric mixer until you have the consistency you desire.
  5. Using a knife, cut a hole in the centre of the cupcake for the strawberry.
  6. Ice the cupcakes around the hole.
  7. In a ziplock bag crush the oreo biscuits.
  8. Sprinkle the Oreo crumbs around the hole to create a dirt look.
  9. Place the white chocolate melts in a microwave safe bowl and microwave in intervals of  20 seconds stirring between until melted. Add orange food dye and mix well.
  10. Dip the clean, dry strawberries in the melted chocolate up to the leaves. Let the excess chocolate drip off and place on a lined tray.
  11. Place excess melted chocolate in a piping bag and drizzle chocolate over strawberries for texture.
  12. Place strawberries in the fridge to set.
  13. Once set place strawberries in the cupcake hole and serve.

Crunchy Asian Noodle Salad

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You will need: 

Marinade:
2 boneless chicken breast
3 tablespoons soy sauce
1 teaspoon of sesame oil
¼ teaspoon pepper

Salad:
4 cups lettuce
1 cup shredded red cabbage
1/3 cup julienned carrot
¼ cup crunchy Asian noodles

Dressing:
¼ cup rice wine vinegar
1 clove of minced garlic
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon grated ginger
2 teaspoons soy sauce

Instructions:
  1. Preheat oven
  2. In a large bowl combine chicken, soy sauce, sesame oil, and pepper. Leave to marinate in refrigerator for at least half an hour.
  3. Place marinated chicken in a fry pan and cook evenly on both sides.
  4. Slice into bite size pieces.
  5. In a mixing bowl whisk together rice wine vinegar, minced garlic, sesame oil, sugar, ginger and soy sauce. Set aside to top salad.
  6. Combine chopped lettuce, shredded cabbage, julienned carrot, crunchy noodles and chicken in a salad bowl.
  7. Top with sesame vinaigrette and gently toss before serving.

 

Peanut Butter and Coconut Oil Dog Treats

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Dogs love peanut butter and coconut oil has so many benefits for dogs that this treat is a match made in heaven for your pups. Coconut oil can help your dog’s skin, digestive system, immune system, metabolism, musculoskeletal system, brain, eyes, ears and mouth. It can clear up skin conditions such as eczema, flea allergies, makes coats sleek and glossy and gets rid of odour. It can improve digestions and nutrient absorptions, bad breath and increases energy and helps reduce weight. Coconut oil promotes good nerve and brain function, helps clear up ear and eye infections, improves oral health and can be used to clean teeth.

Research shows that coconut oil is well tolerated in dogs and safe to give in small amounts. It is suggested to give 1 teaspoon of coconut oil per 10 pounds of your dog’s weight per day. It is always best to consult your veterinarian before giving your dog anything new. Start by giving your dog half a treat and then gradually give a whole treat to get the dog’s stomach used to the coconut oil and rotate treats using coconut oil treats on alternate days for the best results.

It is recommended to buy organic virgin coconut oil in a glass jar, not plastic. You will need:

  • 1 teaspoon of unprocessed coconut oil per 10 pounds of dogs body weight
  • 1 cup of all natural peanut butter
  • A sprinkle of cinnamon
  • Silicon ice tray in any design
  1. Start by melting the coconut oil in a small saucepan over low heat until smooth.
  2. Add peanut butter and cinnamon. Stir until mixture is smooth and thick.
  3. Pour mixture into silicon tray and tap on the bench to ensure smooth and bubble free.
  4. Freeze until set.
  5. Remove from tray and store in an airtight container in the freezer.
  6. Give the dog the treat on a plate or outside as they soften quickly.

Watermelon and coconut milk dog pup-sicles
This summer treat will cool your dog down and leave them wanting more. Watermelon is harmless to dogs as long as you remove the seeds as they can cause intestinal blockages. Always remember to serve treats in moderate amounts.
You will need:

  • A quarter of a seedless watermelon
  • 1 can of coconut milk.
  1. Start by refrigerating the coconut milk until it resembles the texture of yoghurt.
  2. Scoop watermelon into a blender and add coconut milk gradually.
  3. Blend until smooth.
  4. You can add more watermelon to make a darker colour and taste.
  5. Pour into a silicon ice tray.
  6. Freeze until fully frozen.
  7. Remove from tray and serve to dog or store in an airtight container in the freezer for future use.

DIY Australian Christmas Day Treats

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At The Beacon,
We’ve tested an tasted these recipes just for you..

Gumnut Mistletoe

Supplies: Gumnuts, red spray paint, twine and green ribbon

An Aussie spin on the classic Christmas mistletoe toe.

Gather a hand full of gum nuts from your closest gumtree. Spray paint the gumnuts red and leave to dry. Once dry tie twine around the ends of the gumnut and assemble in a bunch. With the other end of the twine tie a knot and leave 10cm from the knot and cut. Tie a green ribbon around the knot and hang over a door frame or somewhere high.

Kiss your loved ones under the mistletoe this Christmas season.

Kiwifruit Pavlova

Supplies: Pavlova, cream, 2 kiwi fruits, strawberry.

A delicious addition to the Christmas lunch.

Start with your Pavlova base and add cream all over the top of the Pavlova. Slice a kiwi fruit into thin slices and then halve each piece to create a semi-circle shape. Arrange the pieces to look like a Christmas tree in the centre of the Pavlova. Start by placing three pieces of kiwi fruit, with a slight gap between each piece, to create the base of the Christmas tree. Slowly bring the pieces closer row by row and then start using two pieces across and then one for the very last row and the tip of the tree. Finally, add half a strawberry to the top of the tree to be the angel or star.

Melted Snowmen biscuits

Supplies: Biscuits, white icing, marshmallows, decorations.

A funny biscuit for an Aussie Christmas day.

Starting with your favourite round biscuit add a layer of white icing. Don’t spread the icing all the way to the edge and don’t be too neat. This gives the illusion that the snowman has started melting. While the icings still wet add a white marshmallow so that it sticks down. Make sure the marshmallow is slightly to the side and not in the centre so that you can add decorations to the front of the snowman. Once the icings dry you can add the snowman’s arms, face and buttons.

Christmas Festivities punch

Supplies: Cranberry juice, sparkling apple juice, ginger ale, blueberries, raspberries and strawberries.

Using a punch bowl or jug add Cranberry juice, sparkling apple juice and ginger ale and mix well. Add desired berries such as blueberries, raspberries and strawberries. Add a punch ladle and cups. Enjoy on a hot Christmas day with the whole family.

Watermelon Christmas trees

Supplies: Watermelon and a Christmas cookie cutter A healthy refreshing snack for Christmas day.

Start by thinly slicing a whole watermelon into many sections. Place the cookie cutter on the edge of the watermelon where the red turns white and green. This point should be the base of your Christmas tree so you have something hard to hold onto while eating. Continue until you have all of your watermelon Christmas trees. Refrigerate until ready to eat. If your cookie cutter isn’t strong enough to cut through the watermelon edge you may need to, with the assistance of an adult, use a knife and cut with the outline of the cookie cutter.

A Superfruit Delight for Two: Acai Berry Bowl

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Super simple spring delight for you and your friends to enjoy.

Acia is a berry from a South American palm tree that is known to promote heart health, skin health, helps digestion, anti-ageing effects and improves mental function.

All of these fruits can be fresh or from the frozen section. A great way to get your daily fruit.

To make this acai bowl you will need:

Acai: Blender, Acai in powder or frozen form, banana, pitaya, blueberries, strawberries, mango, raspberries and coconut water. Toppings: Chai seeds, coconut shavings, almond shavings, pine nuts, blueberries, halved strawberries and sliced banana.

  1. Freeze bananas night before.
  2. Add a quarter of a cup of coconut water to a blender.
  3. Add a quarter of a cup of each fruit to blender.
  4. Mix in the blender in bursts until thick and smooth
  5. Pour into a large bowl.
  6. Top with your favourite nuts and berries.

“Tastes like it’s good for you…”- Happy maker

Try This Delicious 12 Hour Oats Breakfast Smoothie

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A great way to prepare for your busy morning the night before.

What you will need:

  • A quarter of a cup of Rolled oats
  • 1 tbsp of chia seeds
  • 1 tsp of ground cinnamon
  • 1 cored and peeled apple
  • 1 and a half cups of almond milk
  • 1 tbsp of honey.

How to prepare the smoothie:

  1. The night before add all ingredients into your blender and mix well. Place in your fridge overnight.
  2. Blend on high until smooth and mixed well.
  3. Pour into glass or travel container and enjoy your easy breakfast smoothie.