Nov 2016 Visiting Teaching Cards and Raspberry Sauce Recipe!

I confess, I *love* visiting teaching during the General Conference months! Such a great selections to share with the women I know and love, and the spirit of this past general conference was especially beautiful and loving for me.  The printable visiting teaching card and recipe is here: vt-message-11-2016. Just print (front and back) on card-stock, and deliver or add an address and stamp and post to the women you visit teach.


raspberry-sauceI love cranberry sauce! But for my family, the taste is generally to tart for them- especially the kids. Plus, it can be very hard to find fresh or frozen cranberries in Australia. So I created this recipe to put smiles on the faces of all who taste it! (For those who love cranberry, but not typical cranberry sauce, see below the Raspberry Sauce recipe for a cranberry version of this recipe!)

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October 2016: Pumpkin Brownies

Classic Halloween Jack-o-lantern Pumpkin

In the US and UK, October means ghosts and goblins and Halloween fun! Much of that has also started in Australia– but mostly with spring, we get an influx of super yummy fruits and veggies! One of these bodacious and flavorful fruits and vegetables happens to be the classic pumpkin. When we think of pumpkin, often we envision the large, round jack-o-lantern style Pumpkins– but the variety this and so many like it are all a part of the squash family. Indeed, called butternut squash in North America, the humble butternut is referred to as a butternut pumpkin in Australia and New Zealand.


The Australian popular Jarrahdale or Blue Pumpkin.

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September 2016: Cheesecake Fudge Swirl Brownies

A few years ago, I started collecting recipes. I’m kinda a “foodie”– and I like making art in the kitchen– especially when it tastes delicious!


So when I go “Visiting Teaching” (a program where the women of the church go and visit each other to ensure the women and families in the congregation are provided for, well and happy), I include a recipe, and sometimes a plate with the recipe to be shared! The September Visiting Teaching message and printable recipe card is here: September 2016 VT Postcard Printable


img_20160911_145735119I created this recipe for my youngest daughter- she likes milk chocolate, but not too much. She likes a vanilla swirl and is a fan of cheesecake. So I combined her two loves with some trial and error, and made this recipe. It’s been her favorite brownie recipe since!





Cheesecake Fudge Swirl Brownies


  • 2oz / 15 grams cooking chocolate
  • 3 Tablespoons butter


  • 1 (3 ounce) / 175g package cream cheese, softened
  • 2 Tablespoons butter
  • 1/4 cup, plus 1 Tablespoon caster sugar
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 1/2 teaspoon vanilla extract


  • 2 eggs
  • 3 Tablespoons butter
  • 3/4 cup honey (or fine white sugar)
  • 6 tablespoons cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips

Melt chocolate with 3 tablespoons of the butter in a microwave. Stir constantly until smooth. Set aside to cool.

Cream 2 tablespoons butter with cream cheese until smooth. Gradually add 1/4 cup sugar. Cream until light and fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

Beat 2 eggs until light and fluffy, then beat in 3 tablespoons butter. Gradually add 3/4 cup sugar and continue beating until thickened. Stir in cocoa powder, baking powder, salt and 1/2 cup flour. Add the cooled chocolate mixture, then stir in white chocolate chips and vanilla.

Spread a bit more than half of the chocolate batter into an 8×8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a knife and/or spatula for a marbled look.

Bake in a preheated 350 degrees F (175 degrees C) oven for 20 35 to 40 minutes. (keep an eye on this– if the cream cheese begins to brown, then cover the dish with foil for the last 10 minutes of baking.)



September Visiting Teaching Printables are Here!

It’s Father’s Day in Australia this Sunday– so what are your plans for Dad!?

September 2016 VT Postcard Printable. Remember, this prints 2 cards per piece of 8.5×11″ paper. Just print the first page, turn the page over and print on the back. Cut to size, add a stamp, and voila! Or- just print and take them to the women you visit teach! These are perfect recipe-card sized, and taking this with you ensure that everyone has a copy of the message to chat about.

The message this month is another focus on parenting, and the recipe is my delicious creamcheese brownies recipes. I am overjoyed to add that this recipe has *finally* been declared edible by my fussy 6 year old. Previously, she did not like brownies. Too intense! But she likes these!  A family friendly dessert– hurrah!!!  Perfect for family home evenings!

June 2016 Visiting Teaching Postcards are here!


The June visiting teaching printable and recipe card are ready!
This month, the recipe is Lemon Berry Self-Saucing Pudding, whilst the message is Temple Ordinances and Covenants.

Just click on the below links to download the PDF of the visiting teaching postcard.

Print the VT message 06 2016 Page One(or do like I did last month, and cut poster paper to printer size).

Turn the paper over and reinsert into your printer. Then print VT message 06 2016 Page Two.

Next, add the names and addresses of the women you visit teach (or just print and take along when you visit. Talk about whatever you feel is right, and leave the message and recipe card for them to enjoy on their own!


Self-Saucing Lemon-Berry Pudding

(Never had a self-saucing pudding? Think of cake with ganache, served sort of like an upside down cake. The “ganache” (sauce) sinks to the bottom of the pudding (proper English pudding, thank you!) whilst baking and helps steam the pudding into a delicate delight. Serve warm! To serve, spoon the pudding out, turning it on the plate so the sauce drips down the sides of the pudding. Add some fresh cream or ice cream to serve.)

  • 12 cup sugar
  • ½ cup butter
  • 2 medium lemons (zest & juice)
  • 12 cups flour
  • 12 teaspoons baking powder
  • Pinch of salt
  • 2 eggs
  • 1/2 cup milk
  • 1 cup blueberries (fresh or frozen) (I used blueberries because that is all I had in my freezer. I think this would be fabulous with strawberries)
  • 1 cup boiling water
  • 12 cup berry jam
  • 2 Tablespoons sugar


Preheat oven to 180°C / 350°F

Lightly coat a 6 cup-capacity, deep ceramic (Corningwear) baking dish with butter.

Unbaked Pudding Pastry Sans Sauce

In a bowl, cream butter and sugar. Add zest of 1 lemon, eggs, and milk and mix well. Over the top, sift the flour, salt and baking powder. Add the blueberries. Gently stir all by hand until just combined. (The batter will be stiff)

Pour into the prepared deep baking dish.


Pour the sauce over the back of a spoon as to not disturb the batter in the baking dish.


Pour sauce over the back of a spoon as to not disturb the batter.


In a separate bowl, combine lemon juice and boiling water to make 1 cup (add more water if needed). Warm jam (not hot) on stovetop or microwave.
Stir in the sugar, jam and zest of 1 lemon with the water and lemon juice until the sugar and jam are dissolved. Gently pour the sauce over the pudding as to not displace the batter.



Bake for 40 mins or until the pudding is cooked through.

Serve warm from the oven by spooning onto dessert plates with a side of cream or vanilla ice cream. Serves 8.

pudding complete