Welcome To Stephanie's Sweet Treats! I'm Stephanie! I am a huge believer that sweets can fix all issues. All of my life, I was either baking or thinking about baking, or eating baked goods. I love sweets so much. I have a huge passion to share my homemade desserts with all of you, so you...
This chocolate raspberry cake is a three layer chocolate cake that is super moist. Full of raspberry frosting that has both reduced raspberry puree and grounded freeze dried raspberries.
My friend Tasha Seccombe and I share a love for baking, and for all things sweet and indulgent. Over the years, she has told me numerously about one of her favourite cookbooks, The Cook's Companion, by Stephanie Alexander. It's an Australian "food bible" of sorts and has sold more than 500 000 copies since
She followed a recipe from Melbourne chef Stephanie Alexander, 79, who says the secret to an 'exceptionally creamy' cake that cooks without a single crack on the top is baking it in a tray of water.
These carrot cake cookies are very chewy and full of carrots and spices. These cookies are stuffed with cream cheese filling.
This Toblerone cheesecake has a graham cracker crust, chocolate cheesecake that is filled with chopped Toblerone pieces. It is topped with chocolate ganache and more Toblerone pieces.
These blueberry cinnamon rolls are a super soft dough, filled with cinnamon filling and blueberry jam. The rolls are also topped with a blueberry cream cheese icing.
These lemon brownies are full of fresh lemon flavor. They have white chocolate, so they are a brownie! It is also topped with a lemon glaze.
Lemon delicious is is an old faithful! Light, sweet, tart, cake-y AND self-saucing, it has all the characteristics of a perfect winter dessert.
These fudgy Biscoff brownies are super thick and rich brownies. They are stuffed with the Biscoff cookie butter. Inside the brownies are the Biscoff cookies and mini chocolate chips.
These no chill lemon crinkle cookies are full of white chocolate chips. They are coated in powdered sugar for the crinkle cookie look. They are easy to make.
These giant fluffy cinnamon rolls make 6 giant jumbo cinnamon rolls! The rolls themselves are super gooey and soft and filled with a cinnamon filling.
This tiramisu cheesecake is for all the espresso lovers! It has an Oreo and ladyfinger crust with a creamy brown sugar espresso cheesecake. It is topped with espresso soaked ladyfingers and whipped cream cheese.
These lemon brownies are full of fresh lemon flavor. They have white chocolate, so they are a brownie! It is also topped with a lemon glaze.
These are the gooiest cinnamon rolls! The dough is super soft like a pillow. They are filled with cinnamon filling and topped with cream cheese glaze.
Lemon delicious is is an old faithful! Light, sweet, tart, cake-y AND self-saucing, it has all the characteristics of a perfect winter dessert.
This millionaire shortbread combines the classic version with a bit of salty pretzel. There is a pretzel shortbread cookie base. It is filled with salted caramel.
These Oreo blondies use brown butter to give them a gooey and rich center. They are full of Oreo pieces.
These lemon rolls are lemon poppy seed cinnamon rolls! The dough is super soft and full of lemon and poppy seeds. It is filled with a butter/sugar/lemon filling with a lemon icing.
These lemon blueberry cookies are a chewy no chill cookie recipe! These cookies are full of lemon flavor and frozen wild blueberries.
These chocolate cookie cinnamon rolls are a fluffy dough filled with a chocolate cinnamon mixture. They have Tate's Bake Shop chocolate chip cookies crumbled in the filling. They are topped with a chocolate glaze.
This tiramisu cheesecake is for all the espresso lovers! It has an Oreo and ladyfinger crust with a creamy brown sugar espresso cheesecake. It is topped with espresso soaked ladyfingers and whipped cream cheese.
This cinnamon roll cheesecake tastes like a cinnamon roll in cheesecake form! It has a graham cracker crust, a creamy baked cheesecake, and it has layers of cinnamon filling. It is topped with a glaze.
These cherry pie bars have an oatmeal cinnamon crumble with cherry pie filling. It is also topped with cherry glaze. This is a great recipe to use those cherries!
These carrot cake cookies are very chewy and full of carrots and spices. These cookies are stuffed with cream cheese filling.
These monster cookie fudgy brownies have a layer of fudgy and rich brownies and are topped with chewy monster cookie. The brookies are cut into bars and give you a rich dessert.
I am a Melbourne based Thermomix consultant. This blog is where I share my passion for healthy food and provide my customers with hints and tips.
This carrot cake cheesecake is a combination of carrot cake and a cheesecake! It has swirls of carrot cake and cheesecake. It is topped with cream cheese frosting.
Lemon delicious is is an old faithful! Light, sweet, tart, cake-y AND self-saucing, it has all the characteristics of a perfect winter dessert.
Honey and cinnamon shine through these quick and easy cookies, making them a great tasty treat or accompaniment to a rich cup of coffee or tea.
These strawberry cheesecake cookies are chewy strawberry cookies filled with a cheesecake filling. They have a strong strawberry flavor using both frozen strawberries and freeze dried strawberries.
This cinnamon roll cheesecake tastes like a cinnamon roll in cheesecake form! It has a graham cracker crust, a creamy baked cheesecake, and it has layers of cinnamon filling. It is topped with a glaze.
These apple pie cookies are a large thumbprint style of cookie. They are a cinnamon cookie with apple pie filling topped with a drizzle on salted caramel. These are perfect to make if you don't want to make a whole pie!
Lemon delicious is is an old faithful! Light, sweet, tart, cake-y AND self-saucing, it has all the characteristics of a perfect winter dessert.
These cosmic brownie cookies are just like the Little Debbie brownies, but in cookie form. This is a fudgy brownie cookie topped with chocolate ganache and chocolate rainbow candy.
La recette de cookies du célèbre chef pâtissier.
YUMMMMMMM!!! I LUUURRRVVVE TURKISH DELIGHT!!! This is one of the special treats I buy when I come across a middle eastern shop or sweet shop. I also love the Cadbury version! Like the Vanilla Bean Marshmallows, this is another sweet treat that I no longer need to buy as I can make this delicious version at home! Turkish Delight You can play around with different flavours instead of the traditional rose water (i.e. vanilla extract, coconut essence, peppermint essence etc), and also use different food colourings, or even leave the colouring out! You can also add whatever you like, like pistachios into the mix right at the end of cooking. This needs to be refrigerated to set and is easier to cut straight out of the fridge. Store this in an airtight container, or in a cool and dry place for up to a month (if it lasts that long!!) Note that the coating includes an initial cornflour coating to avoid the icing sugar from 'sweating' off. NOTE: If the weather is humid, or if your house is quite humid, I would only coat with cornflour as for some reason, the icing sugar will eventually 'sweat' off the turkish delight - tastes just as great without the extra icing sugar coating! This is delicious cold from the fridge, however I prefer eating this at room temperature (or out of the fridge for about half an hour) as it is more melt-in-your-mouth!! TURKISH DELIGHT (adapted from http://www.taste.com.au/recipes/18927/microwave+turkish+delight) Ingredients: 600 grams water 400 grams sugar 35 grams edible gelatine 165 grams icing sugar mixture 95 grams cornflour 1/4 teaspoon cream of tartar 2 teaspoons rose water 1/8 - 1/4 teaspoon pink food colouring Extra cornflour and icing sugar to coat + (optional) melted chocolate Method: 1. Add water, sugar and gelatine to bowl. 2. Cook 4 minutes/Varoma/Speed 2 (MC ON). 3. Cook 20 minutes/100 degrees/Speed 1 (MC OFF). 4. Remove lid for a few seconds to let steam escape. 5. Cook a further 15 minutes/100 degrees/Speed 1 (MC OFF) 6. Add cornfour, icing sugar, cream of tartar, rose water and food colouring. 7. Turn the dial progressively from 0 to Speed 4 - approx 30 seconds until mixture is all combined. 8. Cook 7 minutes/Varoma/Speed 1 (MC OFF). 9. Mix together 20 Seconds/Speed 3 (MC ON). 10. Pour into a greased square baking pan (spray with oil if silicon, or use baking paper) and place in fridge overnight or until set. 11. Peel turkish delight very carefully from silicon tray or baking paper. With a sharp knife sprayed with cooking oil, cut the turkish delight into cubes. Roll in cornflour and leave to sit for approx. 30 minutes and to form a 'crust'*** 12. Roll the turkish delight generously in icing sugar. Optional: dip in chocolate (scroll down for melted choc instructions). DO NOT double the batch!! This is hot stuff (literally)! Store in an airtight container in the fridge or in a cool, dry place for up to a month. NOTE: The coating includes an initial cornflour coating to avoid the icing sugar from 'sweating' off. ***If the weather is humid, or if your house is quite humid*** I would only coat with cornflour as for some reason, the icing sugar will eventually 'sweat' off the turkish delight - tastes just as great without the extra icing sugar coating! METHOD IN PICTURES Add water, sugar and gelatine to bowl Cook 5 minutes/Varoma/Speed 1 (MC ON) Cook 20 minutes/100 degrees/Speed 1 (MC OFF) Remove lid for a few seconds to let steam escape Cook a further 15 minutes/100 degrees/Speed 1 (MC OFF) Add cornfour, icong sugar, cream of tartar, rose water and food colouring Turn the dial progressively from 0 to Speed 4 - approx 30 seconds until all combined Cook 7 minutes/Varoma/Speed 1 (MC OFF) Mix together 20 Seconds/Speed 3 (MC ON) Pour into a greased square baking pan (spray with oil if silicon, or use baking paper) and place in fridge overnight or until set. Once set, remove from silicon pan/baking paper on a baking paper lined board realllly slowly and carefully! With a sharp knife sprayed with cooking oil, cut the turkish delight into cubes. Roll in cornflour and leave to sit for a minimum 30 minutes to form a 'crust' (Note the Turkish delight 'sweating': the pieces on the left were coated with icing sugar only. The pieces on the right were coated with cornflour and icing sugar straight after. This was after 30 minutes.) Roll the turkish delight generously in icing sugar CHOCOLATE COATING... I use a microwave method as it is super easy and less washing up as you can dip the turkish delight right into the same bowl, whereas the blades in the bowl would just be annoying! Coat the piece of Turkish delight in cornflour (to help grip the chocolate) Use a wooden skewer to pierce through the middle of the Turkish delight piece to dip into the chocolate, and use a chopstick or spoon to assist coating all of the sides and to lift out and place on a baking paper lined tray. Place in fridge to set ENJOY!!
a cooking and baking blog
