Saturday, November 10, 2012

Chewy Dairy Free Raw Chocolate

My favourite is raw chocolate especially this one that doesn't leave you feeling high on sugar. This one will have you going back for more. Not because your body is addicted to the sugary rush that comes with conventional chocolate but the smooth chewy texture is Devine. yummmmmmmmmmmmmo
(Note the chocolate looks a little frosty in the photo below as I was trying to speed up setting time by putting them in the freezer.)



Ingredients:
  • 100g Raw Coconut Oil
  • 3 tbsp Raw Honey
  • 6 tbsp Raw Cacao Powder
  • Pinch Hymilain Salt
What To Do:
  • Heat oil in a double boiler on a very low heat until completely melted (no hotter than 40 degrees as the raw goodness of your ingredients will be damaged and not as nutritious.) Remove from heat and whisk in remaining ingredients vigorously until well combined. Poor into silicon chocolate moulds or poor onto baking paper (and break up or cut when set). Allow to set in the freezer until solidified should take 30min. Store in a container in the refrigerator. Best savoured with a pot of herbal tea. Delicious!!!

Zucchini Slice (Gluten Free)

This recipe came about as one of my most loyal followers requested a quick, easy, throw in a pan/pot and cook recipe for dinner. I hope this fulfills the brief. Here it is. Gluten free and dairy free Zucchini Slice that's so tasty, hot or cold, for lunch or dinner. Just serve it up with a salad and roast potatoes and dinner is done.
Enjoy!!!


 


Ingredients:
  • 2 Zucchinis grated
  • 1 Carrot (skin on) grated
  • 1/2 Red Onion finely diced
  • 2 Garlic Cloves minced
  • 6 Eggs
  • 1 tsp Baking Powder (gluten free)
  • 1/2 Cup Brown Rice Flour
  • 1/4 Cup Olive Oil
  • 2 Tsp Tamari (wheat free soy)
  • 1 Tsp Himalayan salt
  • 1 Tomato
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Savoury Yeast Flakes
What to do:
  • Combine eggs, oil, flour and baking powder, tamari and salt in a large bowl and whisk until well combined. Add grated carrot and zucchini, onion and garlic and mix well. Transfer mix to a 20cm square tin, lined with baking paper. Slice tomato into 5 thick slices and place on top. sprinkle with oregano then yeast flakes and bake in a slow oven 160 degrees for 1 hour or until set.
Enjoy!!!

Lemon and Coconut Slice (Nut Free)

Sugar free, dairy free, nut free, gluten free, GOODNESS. Yes this one has been trialed and tested many, many times in our house hold and it always gets the thumbs up. This one is another great lunchbox treat that is far better for your little ones than providing something from a packet.
Enjoy!!!



Ingredients:
  • Zest and juice of 1 lemon
  • 1/2 cup Honey
  • 1/2 cup Coconut Oil
  • 1 cup Desiccated Coconut
  • 1/2 Cup Oats
  • 1/2 Cup Brown Rice Flour
  • 1 tsp Baking Powder (gluten free)
  • 2 Eggs

What to do:
  • Combine all ingredients in a bowl and stir until well combined. Transfer to a lined 20cm baking tin and bake in a moderate oven (180 degrees) for 25-30 min, rotating the pan after 15 min to prevent over browning. Allow to cool in pan and transfer to refrigerator in the pan to chill before slicing. Store in the refrigerator for up to 5 days.

Creamy Tomato Pasta

Another request accomplished. A DAIRY FREE creamy pasta. This can also be Gluten free by using gluten free pasta. Now days I always choose alternatives when using pasta in my cooking. I'm always seeking out more nutritious options that are better for my whole family. So next time your at the supermarket or organic grocer try and mix things up a little and experiment with millet and rice pasta or corn and rice pasta or even quinoa noodles, spelt pasta or wholemeal pasta. This is a great mid week, quick and easy dinner that even the kids will love.

Enjoy!!



Ingredients:

1 pk 500g Pasta pf choice
1 Can Coconut Cream
1 Tin Organic Tomato's
1 Brown Onion
2 Cloves Garlic crushed
2 Tbsp Tamari (Wheat Free Soy)
8-10 Button Mushrooms
1/2 Red Capsicum
2 Tbsp Olive Oil.
1 Tbsp Savoury Yeast flakes per serve.

What To Do:

In a deep pan combine olive oil and onion on medium high heat. Saute until translucent. Add mushrooms and capsicum and saute on medium heat for 5 minutes stirring frequently. Add garlic stir for 1 min. Now add tomatoes, coconut cream and tamari and simmer uncovered on low for 20-30 min or until sauce had reduced and thickened.
Cook pasta as instructions on packet until cooked. Drain water and add pasta to sauce and serve with a sprinkle of savoury yeast flakes.
yum yum yum!!!

Apple Pie

The dangers of sugars and refined carbohydrates in our diet have been well documented. Excess consumption of sugar can cause hypoglycemia and weight gain, leading to diabetes and obesity. Sugar also raises blood pressure, triglycerides and bad cholesterol, increasing the risk of heart disease. Children who consume excess sugar have difficulty concentrating and learning. And that’s just scraping the surface of the havoc sugar causes on our systems. Which is why I am always on the hunt for the alternative, the more healthier option. I have recently come across a product called Xylitol. Xylitol is slowly absorbed and metabolized, resulting in very negligible changes in insulin. Xylitol therefore won’t raise your blood sugar like regular sugar. The perfect sugar alternative for diabetics and also Xylitol will not cause tooth decay. While Xylitol is just as sweet as table sugar (sucrose), it has about 40% fewer calories and 75% fewer carbohydrates. That in itself can make a big impact on your waistline.

So in saying all this I have done my research and i really prefer this in my cooking. It is a little bit more expensive but it seems that good health and nutrition these days, really leaves a hole in our pockets. So from this I have come up with my version of  "Apple Pie". This may be a little crumbly eaten hot out of the oven but it seems to hold up better as a chilled pie/slice.
Enjoy everyone.




Ingredients:

      Base:
1 Cup Oat flour
1/2 Cup Ground walnuts
1/4 Cup Flax Meal
1 Cup Dates
3 Tbsp Coconut Oil
2 Tsp Cinnamon
2 Tbsp Xylitol

     Top:
4 Apples (any variety)
1 Tsp Cinnamon
1 Tbsp Xylitol

What To Do:

In a food processor blend all ingredients for the base until it comes together in a ball. Press out base into a lined spring form pan. Cut apples roughly and  place in food processor. Blend until well chopped. Place in spring form pan as the topping and bake in a moderate oven for 1 hour. This pie is best served cold so allow to cool to room temperature then transfer to the refrigerator.
Enjoy.

Millet & Sweet Potato Patties

I love millet as another alternative grain to brown rice or quinoa, and these patties are again, so easy and delicious. I make these in advance and freeze them in the shape of a patty then its an easy dinner simply defrost and bake. There also great for lunch leftovers with a salad or on a bread roll. I hope you like the sweetness and spice combination of this little beauty.

Enjoy.



Ingredients:

1 Large Sweet Potato skin on
4 Cloves Garlic
1 Cup Dry Millet
1/2 Stock Cube
1 1/2 Cup Water
1 Red Onion
1 tbsp Tamari
1 tbsp Curry Powder
2 tsp Sumac
1/2 Bunch Coriander
1/4 Bunch Flat Leaf Parsley
1 tbsp Apple Cider Vinegar

What to do:

Preheat oven to 200 degrees.

To cook millet, wash grains well under running water. Transfer millet to a small saucepan. Add stock cube and water and bring to boil. Make sure the stock cube is dissolved and well incorporated. Simmer for 15-20 min until grain is cooked.

Roughly chop garlic, onion, sweet potato and herbs and place in a food processor add. Blend all ingredients except cooked millet in food processor until the mix is slightly sloppy. Stir in cooked millet. Place 1-2 tbsp amount in the shape of a patty on to a lined baking tray and bake in a hot oven at 200 degrees for approximately 1 hour. Patties need to be golden and crispy on the outside for them to hold together. Allow to stand for 10 min once cooked to prevent them form crumbling.
Enjoy!!!

Raw Chocolate Chia Energy bars

I love cooking and experimenting with ingredients that I know are so so good for us inside and out, and chia seeds are just that. Chia seeds (Salvia Hispanica) are the highest known plant source of Omega-3, with 8 times more than salmon. Unlike other sources of this important Essential Fatty Acid (eg. Flax or fish oil), it is in highly stable form due to its powerful naturally occurring antioxidants. Chia seed have a slight earthy flavour and when combined with water they become quiet gelatinous.

This recipe came about as I had a request for a nutritious lunchbox snack and my kids cant wait to have this one in there lunchbox tomorrow.

To make this NUT FREE replace the nuts with more dates and or coconut. You can also mix it up by changing the nuts to cashews, almonds or walnuts. I have also used both maple syrup or honey in place of xtlitol and it works just as well.

Enjoy.



Ingredients:

1 cup Dates
1/2 Cup Chia Seeds
3 Tbsp Coconut Oil
1/4 Cup Desiccated Coconut
1 Tbsp Xylitol
1/2 Cup Macadamia Nuts
1 Tsp Cinnamon
1/4 Cup Raw Cacao powder

What To Do:

Blend all ingredients in food processor until nuts and dates are well chopped and incorporated. Line a 20cm x 20cm slice tin with baking paper and press mixture until flat and even. Refrigerate until firm. Cut into squares or bars and individual wrap in greaseproof paper or cling wrap ready to pack into a lunchbox.

yummmmmmo!!!

Wednesday, August 29, 2012

Curried Chickpeas.

This recipe was intended as a side dish but i have created many versions that ill share with you. I have served it alongside my Gourmet Vege Burgers, I've added them to a green salad for a delicious and nutritious lunch and I've also mashed it all together with a little coconut milk for a delicious dip to go along side my sesame and brown rice crackers. Serve them hot or cold either way they are just as good.
Enjoy!!!


Ingredients:
  • 1 Tin of Organic Chickpeas
  • 2 tsp Organic Coconut Oil
  • 1 tsp Curry Powder
  • 1 tsp Tamari
  • 1/2 Clove Garlic
  • pinch of salt
  • 1 Large Tomatoe.
What To Do:
  • Heat oil in a fry pan. Add garlic and curry powder until fragrant (about 20 seconds). Add Drained and rinsed chick peas. Stir until well coated. Add tamari and salt and simmer on very low heat for 2 minutes. Dice tomatoes and add to pan with chickpeas. Stir through and serve. Enjoy!!!


Saturday, August 11, 2012

Baked Mushroom Risotto

Quick and easy dinners are a priority for those of you with a busy lifestyle. But that doesn't mean reaching for a packet, adding water, meat and veges and calling it a healthy option. Its really not that time consuming cooking from scratch. Get out your blender if you hate chopping, because this is a one pot wonder that can be prepared in advanced and finished off closer to serving time.

Take some time to read the actual ingredients on the packaged goods you are eating or feeding your family, and do a search on some of those additives. Hopefully it will astound you, as it did me, which is why i try and cook with nothing else but pure ingredients. Nutritionally its better for you and you know your not filling your body or your childrens bodies with harmful chemicals. Enjoy this one it's dead easy.





Ingredients:
  • 1 1/2 cup Brown rice
  • 3 Cups Filtered water
  • 1/4 Cup Olive Oil
  • 1 Brown Onion
  • 2 Large Garlic Cloves
  • 1 Vegetable Stock Cube
  • 2 Bay Leaves
  • 4 Celery Stalks
  • 1 Purple Carrot
  • 2 Handfuls (12) Swiss Brown Mushrooms
  • 2-3 Large Flat Mushrooms
  • Savoury Yeast Flakes (to serve)
What To Do:
  • Combine quartered onion, garlic, stock cube and oil in a blender. Pulse until well chopped. Transfer to a heavy based saucepan (preferable one which can be transferred to the oven at a later stage) and saute on medium heat until softened. Chop celery, carrots and mushrooms into a small dice and add to pan. Stir untilwell combined. Add bay leaves and rice. Turn off the heat.
here is where you stop if your just preparing. I have started in the morning and left it on the stove until 1 hour prior to serving, and then finishing it off. 

  • Add water and stir well. If using a pan that can be placed in the oven great, but if not transfer risotto into a shallow oven proof dish. Make sure bay leaves are submersed in the water and place uncovered in a moderate (180 degrees) preheated oven for 1 hour. Baked risotto is ready when the liquid is absorbed and the rice is tender. Serve topped with savoury yeast flakes in place of Parmesan cheese.

Thursday, August 9, 2012

My Healthy Chocolate Brownie

As i am a big chocolate fan, raw dark chocolate is my absolute favourite, I had this recipe in mind. But since eliminating sugar from our diet my body doesn't really tolerate sugar well, and i have the highest of sugar highs if i have a lot of it. So the thought of a sugar laced, buttery chocolate brownie slice just doesn't do it for me anymore, but the craving for chocolate deliciousness still remains. So here goes... A healthy chocolate brownie that is sugar free, dairy free and super delicious leaving you feeling satisfied. minus a sugar high.




Ingredients:
  • 1 Heaped Cup Pitted Dates
  • 3/4 Cup Coconut Cream
  • 4 Tbsp Cocoa Powder
  • 2 Eggs
  • 1/3 Cup Brown Rice Flour
  • 1/2 Cup Desiccated Coconut
  • 1/2 Cup wholegrain Rolled Oats
  • 1/2 Cup Walnuts
  • 2 Tbsp Maple Syrup

What To Do:
  • Combine dates and coconut cream in a saucepan bring to boil and simmer for 5 min. Add cocoa powder and process with food processor or stick blender until thick and smooth allow to cool slightly. Add remaining ingredients and stir until well combined. Place in a lined square slice tin and bake in a moderate oven for 15-18min. The brownie should be set on top when lightly pressed. Cool on a wire rack.  

Wednesday, August 8, 2012

Muffin Mania

Muffins are always a winner in our house and by using great flavour combinations they are a treat the whole family can enjoy. i haven't used any white flour so they are not stodgy like some muffins can be and by using good oils instead of butter full of saturated fat, they are still really moist.  So how about making a big batch on the weekend and freezing them for the kids lunches or when unexpected guests arrive. Give them a try and let me know how you go.



Dry Mix:
  • 3/4 Cup Wholegrain Rolled Oats
  • 3/4 Cup Brown Rice Flour
  • 1 1/2 tsp Baking Powder
Wet Mix:
  • 2 eggs
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 cup Honey

What To Do:
  • Combine all dry ingredients in a bowl mix well with a spoon. Combine all wet ingredients in another bowl and whisk until well combined. Add wet to dry and stir with a spoon until just combined. Add a flavour combination of choice as listed below.

Flavour Combinations:

Carrot & Date:
  • 2 Carrots Grated (Skin on)
  • 1/2 cup pitted dates
  • 1/2 cup walnuts
  • 1 tsp Cinnamon
  • 2 tsp mixed spice

What To Do:
  •  Grate carrots with skin on. place dates in food processor until finely chopped. Add to combined wet and dry muffin mix along with dates, walnuts and spices. Stir until well combined. Spoon into an oiled or lined muffin tray and bake in a moderate oven for 20-25 min. Cool on wire rack.


Banana & Walnut:
  • 2 ripe bananas mashed
  • 1/2 Cup walnuts
  • 2 tsp Cinnamon

What To Do:
  • Mash bananas and add to combined muffin mix as above along with walnuts and spices. Stir until well combined. Spoon into an oiled or lined muffin tray and bake in a moderate oven for 20-25 min. Cool on wire rack.


Apple & Sultana:
  • 2 green apples (skin on) grated
  • 1/2 Cup Sultana's

What To Do:
  • Core apples and grate. Add to combined muffin mix as above, along with sultana's. Stir until well combined. Spoon into an oiled or lined muffin tray and bake in a moderate oven for 20-25 min. Cool on wire rack.  


Blueberry & Coconut:
  • 1 cup frozen or fresh blueberries
  • 1/2 cup desiccated coconut

What To Do:
  • Add blueberries and coconut to combined muffin mix as above. Stir until well combined. Spoon into an oiled or lined muffin tray and bake in a moderate oven for 20-25 min. Cool on wire rack.








Thursday, July 26, 2012

Gourmet Vege Patties

I make this recipe a lot at home and the kids love it. Its quick and easy, healthy and nutritious and of course Delicious. This recipe freezes well if made in advance for an easy mid week dinner. I've used this recipe to make a loaf, but i find that the patties are better as it allows more of a crust on the outside and that is the best bit. I've also used this recipe in place of meatballs and it works perfectly as part of a cocktail dinner or kids birthday party.  I'm excited to share this recipe and i hope your excited to give it a go.





Ingredients:
  • 2 slices semi frozen sprouted bread (or a heavy seeded bread will work also)
  • 3 cloves garlic
  • 2 carrots (skin on)
  • 1 zucchini
  • 1 celery sticks
  • 2 eggs
  • 1 cup sunflower seeds
  • 1/2 cup Pepita's
  • 1/2 cup pine nuts
  • 1/4 cup sesame seeds
  • 1 tsp cinnamon
  • 2 tsp mixed spice
  • 1 tbsp Tamari (wheat free soy)
  • 1 tsp salt
What To Do:
  • Crush and chop garlic finely. Roughly chop semi frozen bread in to cubes and place in food processor along with garlic. Pulse until it resembles course bread crumbs. Place as side in a clean bowl. Finely chop celery and grate both carrots and zucchini. Place in food processor long with eggs and blend until well combined. Add to bowl with bread. Next process all nuts until well chopped. Combine remaining ingredients along with bread and veges back in to food processor and blend until well combined. Place approximately 1/4 - 1/2 cup of mix on to lined baking tray, and sprinkle with extra sesame seeds. Bake in a hot oven 200-220 degrees for approx 20-30 min or until golden brown and well set. Enjoy patties with relish or sweet chilly sauce yummmo!!!

Thursday, July 19, 2012

Garlic and Sesame Brown Rice Crackers

This recipe came about after a request from one of my followers. After many trials over the past few weeks, we have success. No more opening a packet of crackers laced with salt, sugar, artificial this and artificial that. Don't forget about the crackers containing preservatives and what ever they use to keep them "FRESH" with a shelf life of, hmmmm, 12 months, I could go on. Not any more because this recipe is dead easy. From start to finish 50 crackers in less than an hour. These crackers are predominately to be served with something savoury, but also great with honey. This recipe can be multiplied so you can bake as you need. The dough will store in the fridge for a few days, just bring back to room temperature before rolling and baking.




Ingredients:
  • 1 Cup Cooked Brown Rice
  • 1 Cup Brown Rice Flour
  • 1/4 cup Flax Seeds
  • 1/4 cup Sesame Seeds
  • 1/4 cup Olive Oil
  • 1 tsp Himalayan Salt
  • 1/4 cup Water (1 tbsp if required)
  • 1 Clove Garlic
  • 1 tbsp Savoury Yeast Flakes
  • extra 1/2 tsp Himalayan Salt.

What To Do:
  • Finely chop garlic combine with all other ingredients into a food processor until dough comes together. Use extra flour on chopping board or kitchen bench until it comes together in a ball of dough. Either roll out between 2 pieces of baking paper until 0.5 cm thick and cut out in shapes, strips or circles until all dough is used. Or alternatively roll out in to a thick sausage and slice crackers to desired thickness.
  • Place crackers close together on lined baking trays and drizzel with extra olive oil or use olive oil spray combine  savoury yeast flakes with extra salt and sprinkle evenly over crackers. Bake in a moderate oven (180 degrees) for 30 min rotating in the oven often. Flip crackers and bake for a further 5-10 min or until golden.



Saturday, July 7, 2012

Raw Chocolate Crackle Slice

I hope you all like coconut because here is another sweet coconut recipe. This one came about one afternoon when i was scourging through my cupboard looking for desert ingredients to make something wholesome and delicious for desert. When creating this desert I didn’t think it was going to be so good and I didn’t measure or write anything down, oops. This recipe has been trailed and tested a few times so don’t worry, it should work for you. Part of the reason for this blog is to write all of my creations down as I go, even if they don’t become famous and end up here, that way they can be recreated and enjoyed. This recipe is rich and really reminded me, in both taste and texture, of my childhood chocolate crackles. My version however is far better for you. You could also place 1 tblsp of the combined topping ingredients in patty pan cases for kids party’s and recreate the famous chocolate crackle. But shhhhhhh don’t tell the kids (and adults) it’s good for them. Enjoy everyone.

INGREDIENTS:

Base:
  • ½ cup Raw Walnuts,
  • ½ cup Raw Almonds,
  • ½ cup Macadamia Nuts,
  • 6 Fresh Meejol Dates (or other),

Topping:
  • 1 cup Coconut,
  • ½ cup Coconut Oil,
  • ½ cup Raw Cacao Powder,
  • 1-2 tblsp Maple Syrup,
  • 1 cup Pitted Dates,

WHAT TO DO:
  • In a food processor/blender process all ingredients for the base until it resembles bread crumbs but holds together. Add a little water if it is not holding together. Press in to spring form cake tin or a lined square slice tin. Refrigerate for 20 minutes Again in a food processor blend all of the topping ingredients together until smooth. Do not over blend otherwise the coconut oil will separate from the other ingredients. Smooth evenly over base and allow to set in the refrigerator. This should only take 1 hour.
ENJOY!!!

Wednesday, July 4, 2012

Coconut Banana French Toast

When i ask my children what they want for brecky they always say pancakes. In reality they may have a pancake brecky once a week, usually on the weekend. But since creating this recipe now when i ask them if they want pancakes, they say, "i want the bread pancakes". Although this recipe has been a little overkilled, it is still the most amazing quick and easy brecky and Marc and the kids love it. Who serves up their kids or themselves the same old breky??? Toast?? Oats?? Sugary cereal??? Mix it up, give this one a go this weekend!!! This recipe is best with slightly stale sourdough maybe use it a day or 2 after buying.

 
Ingredients:
  • ½ Loaf of sour-dough sliced 1cm thick,
  • ¾ Cup of Rice milk,
  • 1 tbsp Maple syrup or other natural sweetener,
  • ½ cup coconut,
  • 1 ripe banana,
  • 1 tsp cinnamon,
  • 1 free range egg,

What To Do:

  • Combine milk, maple syrup, coconut, banana, cinnamon and egg in a blender/food processor and blend until smooth. Pour liquid over bread and allow to absorb for at least 30min (or overnight if time permits). In a flat pan heat 1 tsp coconut oil on medium heat place bread in to pan (2 or 3 at a time depending on the size of your pan) for approximately 3 min or until golden. Flip and brown the other side for the same time. Serve 2 slices per serve drizzled with maple syrup and coconut nut mix.

  • COCONUT NUT MIX
This is great to serve with porridge, pancakes, fruit salad or even a salad.

Ingredients:
  • 1/2 cup almonds,
  • 1/2 cup coconut,
  • 1/2 cup pitted dates,
  • 1 whole apple (use skin and core),

What To Do:
  • Pulse all ingredients in a blender/food processor until roughly chopped. Store in refrigerator for up to 1 week.

Monday, July 2, 2012

Coconut Cake With Chocolate Icing

Well here it is, the longgggg awaited coconut cake recipe. I have chosen this to be my very 1st post for my blog, as this recipe has been a total hit over the past few weeks at our house. Its moist, rich, decadent and totally guilt free. When i asked my 4 year old to give it a score out of 10 he gave it an 11, so give it a go and let me know how you go. happy baking everyone!!!

INGREDIENTS:
  • 1 400ml can Coconut cream (1 cup for cake),
  • 2 Free range Eggs,
  • ½ Cup Maple Syrup,
  • 1 tsp. Vanilla extract,
  • 1 Cup brown rice Flour,
  • 1 Cup Almond Meal,
  • ½ Cup desiccated coconut,
  • 1 ½ tsp. Baking powder
  • Oil spray,
WHAT TO DO:
  • Preheat oven to 170 degrees. Spray tin liberally with oil spray.Combine all wet ingredients in a bowl and mix until well combined. Stir through dry ingredients. Pour into prepared rectangle flan or round cake spring form tin and bake for 20-25 min or until set and golden.

ICING:
  • 1 cup pitted Dates chopped well,
  • Remaining coconut cream,
  • 3 tbsp. cocoa powder,

  • Combine chopped dates and coconut cream in a small saucepan. Bring to boil and simmer for 5 minutes until well softened, stirring often. Add cocoa powder and blend with a blender or hand held stick blender until smooth and creamy. Ice cake while warm and allow to set in the fridge. Cake will last up to 5 days in refrigerator.Enjoy!!!

Monday, June 25, 2012

Almost up and running

Hi there,
yay I'm pretty excited that my blogging idea is all coming together. For the past few months i have been trialing and testing recipes to share with you and am getting quiet a great collection of both sweet and savoury. One of my favourites is my Coconut Cake with Chocolate Date Icing its Delicious.

I always get great feed back from this one which is why it will be my 1st recipe to post.