Recipes From Down Under

Whats for dinner?

Fall Is Here October 23, 2010

Filed under: Cake — Aussies Kitchen @ 7:41 PM
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Apple Spice Bars:



  • 2 cups all purpose flour
  • 2 teaspoons Apple Pie Spice
  • 2 teaspoons baking power
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups light brown sugar
  • 1/2 cup butter, at room temperature
  • 2 teaspoons vanilla
  • 2 cups Granny Smith apples, peeled and diced small
  • 1/2 cup golden raisins, roughly chopped
  • 1/4 cup walnuts, roughly chopped
  • Powdered sugar for the top


Pre-heat oven to 35o degrees.

In a bowl combine flour, baking powder, apple pie spice, cinnamon and salt. Set aside.

With an electric mixer blend butter and brown sugar until well combined. Add eggs and vanilla and blend until smooth. Add mixture to the flour bowl and blend only until incorporated. Stir in the apples, raisins and walnuts.

Coat a 9×13 pan with cooking spray and spread the apple mixture into the pan.

Bake for 20-25 minutes or until a toothpick inseted in the center comes out clean and the top is golden brown.

Sprinkle with powdered sugar.


Adapted from Noble Pig.



Cupcakes September 7, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 4:07 PM
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Woke up this morning and had a huge craving for some carrot cake. I decided to make the little mini cupcakes since I feel they are the perfect bite size snack. This recipe makes a whole bunch if you do the mini cupcakes. I did 24 mini and 12 regular sized cupcakes. I”m pretty sure I’ll end up freezing the majority of these fellas since I’ve already had two and my craving is totally¬†satisfied.

Carrot Cupcakes:


  • 2 1/2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup butter, melted
  • 2 cups shredded carrots and then chopped finely
  • 20 oz crushed pineapple, drained
  • 4 eggs
  • 1/3 cup chopped pecan chips
  • 1/4 cup golden raisins, roughly chopped


Preheat oven to 350 degrees.

Line cupcake trays with paper liners.

In a large bowl combine the flour, sugar, baking soda, cinnamon and salt. Remove a small amount of the flour mixture and toss in the nuts and raisins. Set aside.

Add the butter to the large dry ingredient bowl and beat until well combined.

In a medium bowl combine the carrots, pineapple and eggs. Beat the carrot mixture into the butter and flour mixture. Beat for about 2 minutes and then toss in the pecan/raisin mixture. Combine well.

Put the batter into the cupcake liners. Bake the cupcakes for about 15-20 minutes or until golden brown and a tester comes out clean.

Allow cupcakes to cool and then frost with cream cheese frosting.

Adapted from Chaos.