Baby food

Family recipes

Healthy snacks

Yummy Sweets


Prep+Cook time 30 minutes
Makes 12 pieces

6 wooden popsicle sticks
1 1/2 cups superfine sugar
1/2 cup water
1 tablespoon white vinegar gluten- free sprinklers

1 Grease 12-hole (1 tablespoon) mini muffin pan. Cut popsicle stick in half crosswise.

2 Combine sugar, water, and vinegar in medium heavy- based saucepan. Stir over heat, without boiling, until sugar is dissolved.

3 Bring mixture to the boil; boil, uncovered, without stirring, about 15 minutes, or until a small amount of sugar syrup “cracks”
When dropped into a cup of cold water and sugar has turned light golden brown.

4 Remove from heat; allow bubbles to subside. Pour toffee mixture into prepared pan holes; scatter sprinkles over the top.

5 Stand toffees about 10 minutes; place sticks, cut- side down, into center of toffees. Stand toffees at room temperature until set.

Watermelon and strawberry 🍓 ice pops

Prep+cooking time: 15 minutes +refrigeration and freezing


Half cup of water
2 Tablespoons white sugar
12 oz 🍉 Watermelon (peeled, seeded, coarsest chopped
3 oz strawberries, coarsely chopped
2 teaspoons lemon juice


Combine water and sugar in small saucepan; stir over low heat until sugar dissolves. Bring to a boil; boil uncovered, without stirring, about 2 minutes, or until mixture thickens slightly.
Transfer syrup to small bowl; refrigerate until cold.

Blend or process cold syrup with 🍉 , strawberries 🍓 and lemon 🍋 juice until smooth. Pour mixture into four 1/3-popsicle miles. Freeze until firm, stirring occasionally during freezing to stop mixture from separating.


Strawberry Roulade Cake

A fresh strawberry cake made into a classic jelly roll style roulade. This simple roulade is made with a basic sponge cake, and filled with luscious fresh strawberries, sweetened whipped cream, and strawberry jam. Serve the cake with just a sprinkling of powdered sugar on top, or decorate with extra whipped cream and fresh strawberries. Either way, it’s delicious

Recipe type: Rolled Cake, Strawberry, Sponge Cake, Roulade
Serves: 8 to 10

Prep time:  4 hours
Cook time:  15 mins
Total time:  4 hours 15 mins

Recipe Notes
Pan: One 10½” x15½” x1″ Jelly Roll Pan Prep: Greased, Parchment Lined, and Floured Oven Temp: 375° Storage: Cover and refrigerate

Small amount of vegetable shortening and flour plus parchment paper for preparing pan
¼ cup confectioners’ (powdered) sugar for sprinkling on towel
* ⅔ cup all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* 4 large eggs, separated
* ¾ cup granulated sugar, divided
* 2 tablespoons water
* 1 teaspoon pure vanilla extract
* 1½ cups whipping (heavy) cream
* ¼ cup plus 2 tablespoons confectioners’ (powdered) sugar
* 1 teaspoon pure vanilla extract
* ½ cup strawberry jam
* 2 cups fresh ripe strawberries, rinsed dried and hulled, and cut into medium sized pieces.
* Reserved whipped cream
* 4 or 5 Fresh ripe strawberries

Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust the pan with flour.
Sprinkle a clean towel with ¼ cup confectioners’ (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 15×10 inch pan works well.
1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
2. In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ½ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
4. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 12 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Filling and Assembly:
1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff. Reserve about ¼ of the whipped cream to use for garnish, refrigerating until ready to use.
2. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
3. Spread the strawberry jam over the cake and under the curled edge. Spread whipped cream over the jam and under the curled edge and leaving a 1½ inch border on the far side. Sprinkle strawberries over the whipped cream. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least 2 hours before serving.
4. Serve: Before serving, place reserved whipped cream into a pastry bag fitted with a fluted decorating tip. Pipe rosettes of cream onto top of cake roll. Decorate with slices of fresh strawberries. Refrigerate leftovers.

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