Raspberry Friands - www.yeahnayeah.com

I was actually looking through mums old collection of Australian Women’s Weekly Recipes Cards for an old fashioned pumpkin soup recipe and found a Raspberry Friand recipe that I got when I had a Chef’s Toolbox party at my place.  I realised I actually had all the ingredients so decided on a last minute bake :)

Before we start the baking lets take a trip down memory lane.  I always loved my mums cooking and remember her trying so many of the recipes out of this box.  I think that’s where my love of cooking began and really treasure this little old box even though it looks so sad and tired!

I even found a few old pics in the back of the box of a day out at The Three Sisters with the family and one of my uncles and his wife.  Ohhhh the memories.

Mum's old Australian Womens Weekly Recipe Card collection - www.yeahnayeah.com

Old photo's at The Three sisters in the Blue Mountains Australia - www.yeahnayeah.com






Anyhoos lets move on to the Raspberry Friands shall we?

I will put the recipes in for both Thermomix people and Non-Thermomix people!  First things first grab all your ingredients and if you don’t have any almond meal then you will need to grab your almonds and make a meal out of them with your thermomix :)

Raspberry Friands with and without a Thermomix

Raspberry Friands with and without a Thermomix


  • 140g ground almond meal
  • (If you need to make it place 140 g almonds in the TM, Sp 9 for about 15 seconds or until you get your desired consistency, set aside)
  • 200g pure icing sugar or (200g raw sugar in TM Bowl speed 9, 1min until fine powder, set aside)
  • 110g plain flour
  • 200g butter melted and cooled (see instructions below for Thermomix recipe)
  • 6 egg whites, lightly beaten (if using Thermomix don't worry about lightly beating them)
  • 1 cup / 100g fresh or frozen raspberries (I used frozen)


    Preheat oven to 180C or 160C for fan forced oven while you are preparing the friands
    Thermomix Instructions
  1. After making almond meal and icing sugar add flour to TM Bowl and mix them all together, Sp 7, 10 seconds, set aside
  2. 200g butter in TM Bowl, 80C speed 2, 1 min or until melted
  3. Add dry ingredients back into TM Bowl with butter
  4. Combine 1 min on Interval speed, use a spatula to incorporate any flour mix on the side of the bowl into the batter
  5. Spoon batter into greased muffin moulds or a friand mould if you are posh enough actually have one unlike us ordinary folk who just use a muffin mould
  6. Poke the raspberries into the batter before placing in the oven (I put about 4 in each and then sprinkled the left of pieces over the top of each)
  7. Bake for 20 mins or until golden brown!
  8. Enjoy :) They are really nice
  9. Non-Thermomix Instructions
  10. In a medium bowl, combine all the ingredients except the raspberries and mix well until all the ingredients are combined. Spoon the mixture evening into the moulds and poke in your raspberries into each mould
  11. Bake for 20 mins or until golden brown
  12. After baking remove from the oven and wait for them to cool in the pan before removing them and cooling further on a wire rack (that's if they don't get eaten as you are taking them out of the moulds)
  13. Sprinkle some icing sugar over them to serve.
  14. To make them gluten free swap out the plain flour for a gluten free flour


Thermomix Caramel Slice - YeahNaYeah.com

I do not exaggerate when I say the is the best ever thermomix caramel slice.  I actually doubled the amount of caramel that I usually use and it was a velvety smash hit in our home!  This is not a recipe for anyone who is on a sugar free diet as its loaded with the stuff but for everyone else, eat your heart out!

As soon as it was set, out of the fridge and sliced up it had been gobbled up with requests for more.  I’ve made a Jelly Slice today and I will get a post and pics up for that one soon however even having the jelly slice here the kids are asking for another caramel slice.  It has been months since I have baked anything as I have been really busy with work and kids sports so setting some time aside to do this with my daughter was really cathartic (look at me typing big words in my paragraph!).  I don’t know about you but when I bake it makes me feel like I’m taking some time out of busy life and just being at home with the kids.  I really should make sure I bake at least one thing a week.

Oh, you know what that means, I think I have just set myself a challenge.  Why oh why do I do that to myself?  If I say I should do something does that mean I actually have to do it or is it more just like saying that it would be nice but I don’t actually have to?  Rightio, I am taking on the challenge.  You can totally send me an email if I don’t do it, keeping me accountable.  Just like a PT you can be like my BT (Baking Trainer). Yes you, I’m talking to you.  Make me do it because I have “igettoobusy-itis” and you can help cure me :)

Without any further wait, here is the recipe!

The Best Thermomix Caramel Slice

The Best Thermomix Caramel Slice


  • Base
  • 150 g plain flour
  • 40 g dessicated coconut
  • 90 g brown sugar
  • 125 g Butter
  • Caramel Filling
  • 115 g golden syrup
  • 120 g Butter
  • 2 x 395 g cans sweetened condensed milk
  • Chocolate Topping
  • 200 g milk chocolate
  • 1 tablespoon grapeseed oil


  1. Preheat oven to 180 C
  2. Line a fairly deep baking dish with baking paper (It needs enough depth to take the double caramel, mine was about 6 cm high)
  3. Place butter for the base in your TM bowl and melt 70 degrees, speed 2 for about 2 mins (longer if you need more melting)
  4. Add the rest of the base ingredients, plain flour, dessicated coconut & brown sugar
  5. Mix up to speed 4, 30 seconds
  6. Scrap down the sides of TM Bowl and mix for another 10 seconds
  7. Tip base contents into your lined baking dish and press down with you MC making sure it is flat and even. I also used a dessert spoon at the end to smooth it out
  8. Place your base into the oven for 20 mins or golden brown
  9. Now while that is baking away add the caramel filling ingredients into your TM bowl and cook for 8 mins at 70 degrees on speed 3. Leave your MC in place
  10. Pour the caramel filling over your cooked base and put back into the oven for another 20 mins or golden brown.
  11. After baking place in fridge until it is cool
  12. Next for the chocolate, break your chocolate up into small squares and place into a heat proof dish, in 15 second increments melt your chocolate in the microwave stirring between each 15 seconds until you get a melted smooth consistency (you could also use your TM for this part, I just find it easier and quicker to use the microwave method here)
  13. Stir in your oil making the chocolate glossy and smooth!
  14. Pour over the top of your cooled caramel and place back into fridge until chocolate sets
  15. Slice up and enjoy! You can heat your knife under hot water before slicing to make it easier to cut through although make sure you dry your knife off first! lol It won't be too hard to cut because of the oil we have added to the chocolate
  16. Watch your family eat whilst telling you how amazing you are and that you are the best mum ever!

Please share a pic of your baking creations with me on Facebook.  I’ve created a baking page just for that reason, if you click on this link it will take you straight to that page!    I LOVE BAKING


Tracie xox


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