I want to butter you up…

Welcome you your newest obsession. And by yours, I mean mine.

I have very few recipes that I cook more than once, least of all regularly – but this is going on regular rotation; I’ve made it twice this week, and it’s only Friday! As is the case with most of Tosi’s treats I attempt…. I’m kind of losing my shit here. I can’t tell you how much I love this. This recipe is another stroke of Christina Tosi genius (see: Compost Cookies, Sprinkle Birthday Cake). Everything she touches turns to incredibleness and this is no exception.

I’m warning you now, it’s pretty sweet. I’ve given you the recipe as it is, but the second time I made it, I cut it down to 300g of icing sugar because I wanted the tartness of the lime to show through. I can’t believe I’m saying this… But it’s too much sugar. The 300 grams I used was pretty spot on, but if you’re worried, you could use less.

One more note – this is called ooey gooey for a reason. It’s definitely messy, but that’s half the fun!

Strawberry and Lime Ooey Gooey Butter Bars

Adapted from Bakers Royale

1 box of butter cake mix
110g butter, melted
1 egg
Zest on 1 lime
250g/1 punnet strawberries, halved if large
225g cream cheese, softened
Juice of 2 limes
2 eggs
450g icing sugar
1 teaspoon vanilla extract

Preheat the oven to 170*c.

Mix together the cake mix, melted butter, lime zest and 1 egg until thoroughly combined. Press into a brownie tin, lined with baking paper. Pour the strawberries over the cake mix in an even layer.



Mix together the remaining eggs, cream cheese, sugar, lime juice and vanilla until smooth. Pour the mixture over the top of the strawberries and cake mix, and tap gently on the bench to level.


Bake for 30 minutes, or until the edges are golden and the center still shakes what it’s mama gave it.

Leave to cool in the pan (seriously – don’t take it out, it will fall apart). If you want a clean cut, it helps to freeze for 30 minutes.




If I give you a muffin, will you be my muffin?

I have one of those embarrassing-now confessions.

Growing up, when the lunch boxes were opened up, I was always really jealous of the kids that had mini pickets of chips, Tim Tams. The kids that ordered their lunches weekly.

My lunch box contained home made ANZAC biscuits, cakes and muffins, sandwiches that contained different fillings every day. Looking back now, clearly I was an idiot. Who doesn’t love polony and tomato sauce sandwiches? No cafe in Perth will make them for me, which is ridiculous because they are delicious.

Mum would regularly have days where she’d bake tray after tray of lunch box delights. I’d come home just in time to score the last one, fresh out of the oven. The rest were rolled up in glad wrap, and carted out to the freezer by the armful. If one or two happened to fall into my pockets for eating later… Well, that was just good luck.

So, with a Saturday in the kitchen on the cards, and a tub of fresh strawberries purchased; it was only going to end in muffins.

And yes, they freeze beautifully.

Strawberries & Cream Muffins

From Southern Food


2 cups plain flour
1 cup caster sugar
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla extract
2 large eggs
50g butter, melted
2/3 cup cream
1 1/2 cups strawberries, chopped

1/3 cup plain flour
3 tbsp packed brown sugar
3 tbsp butter, softened
1/2 tsp ground cinnamon
pinch salt

1) Heat the oven to 190°. Line a muffin tin with muffin papers.

2) Combine flour, 1 cup caster sugar, baking powder and salt in a mixing bowl. Whisk together eggs, cream, and vanilla. Slowly add the flour mixture and melted butter, stirring until just combined. Carefully fold through the strawberries. Set aside.

3) Combine the ingredients for the topping, and work them to create a crumble texture.

4) Fill the papers 2/3 full, then sprinkle with a generous amount of crumble.

Bake for 20 to 25 minutes or until a toothpick comes out clean.