Pastry Parcels with Nutella, Raspberries and Apple


It was Australia Day here yesterday and I had the pleasure of spending it with one of my best friends. We made sausage rolls  and then with the leftover pastry we got thinking and decided we would make dessert! Firstly, we thought apple and cinnamon… then I discovered the jar of Nutella in the cupboard… and then the rapsberries in the freezer. Yum. They are super easy to make, no measurements required , and you could quite possibly put whatever you want in these ‘parcels’. Best idea ever!

You will need…

Puff pastry sheets
Apple (cored and diced)
1 whisked egg, to glaze pastry
Cut pastry sheets into 4 quarters and spread a generous dollop of nutella into the middle of each square.
Sprinkle raspberries and apple onto the nutella, forming little mounds in the middle (this helps when folding the pastry, and keeps the ingredients inside).
Fold the corners of the pastry into the middle, pinch the openings to seal the parcels.
Glaze with egg using a pastry brush, and sprinkle with cinnamon and sugar (as desired) and prick with a fork on top.
Bake on high in the oven until golden, crispy and puffed.
Can be enjoyed on it’s own or with ice cream/cream.
Eat, share and enjoy,
Kirra xo

Welcome to my blog! A little spill on why I am starting a baking blog..



So excited to be beginning my baking blog. I love to bake and it makes me so happy to be able to share my love with other people. Hopefully I will be baking ALOT more, now I have an excuse!! (must bake for my blog!!) I often adapt recipes I have tried before, and make them my own- wherever I can I will credit where I found/tried something yummy, because most is not my own ideas. I enjoy experimenting so I hope in the future I can begin to make my own recipes!!

Sweetspice Delights began as I ventured out into my local town and had a market stall, which I had planned for during school in ‘Research Project’. It is a subject in Australian schools that requires senior students to think of an idea and develop it, showing all the planning and thought processes along the way, and aim to make a finished product/concept. Mine was ‘how to run a market stall’. The name came from making gingerbread men (sweet and spice) for the stall, and I thought it had a good sound to it. Ha. The logo I designed myself, this was  also part of my research project subject.

I am not currently doing stalls, too much effort and no profit, and as much as I don’t mind no profit, it is hard work! But it was a really good experience. I do some outside orders for people who know about my baking, but most is just for family and friends, no charge of course because I love them (naww).

Okay, I have run out of things to say, and I feel silly posting to no-one just yet, but hopefully people will come across me and have a look and say hi and find a new recipe to share with their family and friends, or keep it to themselves!! 

Hope to post some more soon. Off to eat a banana cupcake!!

Kirra xoxo

Banana Cupcakes with Cream Cheese Lemon Icing


I decided I would make a cake today. I came home from a lovely time away for the night with friends and I was in a good mood. Some of our bananas were brown and ripe, perfect for banana cake, and we also had leftover cream cheese that needed using, so voila! lemon icing it was! Haven’t done cream cheese icing for so long, so it was a nice change from the usual chocolate (which is also delicious!). Plus I had new muffin cases I had in the pantry, waiting to be used (yay!!)  🙂

Here’s how to make them…

BANANA CAKE MIX (a homemade recipe)

2 cups self-raising flour
3/4 cup butter
3/4 dark brown sugar
3 eggs
1/4 cup milk
1 tsp vanilla (I used paste, mmmm)
2 large bananas (or 3 small)
1 teaspoon of bicarbonate of soda
Preheat oven to 180C (not on fan bake if you can, they may rise lop-sided)
Cream the butter and sugar in a mixer on high speed until pale. Mash bananas in a small bowl, then add to butter mixture, along with eggs, beat until a combined (may look separated this is okay!)
Sift flour and baking soda together and add to the batter mixture, mixing with beaters until well combined and a smooth batter forms.
Fill cupcake cases approx. two-thirds full with batter, and bake for about 20-25 mins or until golden and springy to the touch.
Allow to cool and ice with chocolate or cream cheese icing.
Makes approx 20 cupcakes.

CREAM CHEESE ICING (adapted from Curtis Stone’s carrot cake with cream cheese frosting)

1 pkt cream cheese, slightly soft
50g butter, slightly soft
1 1/2 cups icing sugar
Lemon juice and zest, to taste (only need 1 lemon really for this, just for flavour)
In an electric mixer, beat butter and cream cheese until well combined. Add in lemon juice and icing sugar, grate the lemon zest using a plane or fine grate on your cheese grater.
Beat again until nice and thick and easy to spread.
You may want/need to add extra icing sugar/lemon to get it to your liking, but pretty simple really.
I used a piping bag to pipe my icing on, or you could easily spread it on with a knife. Extra zest on top would also look pretty.. I forgot haha, 🙂
Eat, share and enjoy,
Kirra xo