Sugar skull cookies


As I mentioned in my Macadamia and Parmesan biscuits post I am slightly obsessed with sugar skulls. Years ago I bought this sugar skull cookie cutter set from a gift shop in Leederville. You get buy them online here.

I came across the cookie cutter set again when I was looking for my sugar skull cookie stamp so of course I had to make sugar skull cookies as well! How else can you celebrate Dia de los Muertos (the Mexican Day of the Dead)!

I hopped onto the Recipe Community and searched for a sugar cookie recipe. I chose the Thermomix in Australia because it looked the easiest. Click here to view the recipe.

I rolled out the cookie dough onto my ThermoMat and started cutting my skull shapes out of the dough.


  Once I had them all on my prepared baking tray I started stamping them with the other side of the cookie cutter. I made sure I pressed firmly and evenly to ensure the whole design was stamped into the cookie.


I was so happy with how they looked even before baking them for about 10 minutes. I still had royal icing left over from making my ginger-dead biscuits so I divided it up into 5 bowls, reserving a bit more in the one bowl that I wanted to keep white. With the 4 remaining bowls I added a drop of food colouring and half a teaspoon of warm water to make it a bit runnier.

I then handpainted my designs with a set of thin paintbrushes. I could have piped it but I didn’t want to have to wash my piping bag inbetween colours and also had a steadier hand using the painbrush. I even found it quite relaxing 🙂 Move over colouring books for adults, this can be the next trend!

Thermocat Loves Halloween

As I mentioned in my previous post I love Halloween and have been busy whipping up Halloween treats but that doesn’t mean ThermoCat missed out on any of the fun.

If you have been following her on social media you would have seen the fun we had but if not here’s what ThermoCat got up in the lead up to Halloween!

You can follow ThermoCat on social media. Just click on the following links:

Instagram – @kimba_thermocat
Facebook – Kimba aka ThermoCat
Twitter – @kimba_thermocat

Happy Halloween!

Happy Halloween

I know Halloween is an American tradition but I have always been big on Halloween. I guess it’s because I am such a big kid at heart!

I really enjoyed putting a Halloween twist on some Thermomix recipes this week. I had originally only planned to just make some chocolate cupcakes but once I caught the Halloween bug the inspiration just kept on coming.

Here’s a behind the scenes snap taken mid-cookup!


So if you are looking for some Thermomix Halloween inspiration check out the links below. There’s a mix of sugar and spice so it doesn’t matter if you’ve been naughty or nice 😉

Ginger-dead biscuits
Witches broomsticks
Mummy Pizzas
Spiced pumpkin cupcakes
Choco-lantern cupcakes
Skull biscuits


I’d love to hear what you cook up this Halloween. Trick or Treat!

Macadamia and Parmesan biscuits


I am slightly obsessed with sugar skulls and last year I bought this sugar skull cookie stamp from Typo. And then I forgot all about it!

When I was planning my Halloween baking I finally remembered to use it! I was looking for something savoury to take a break from all the sweet treats I was baking. So I just needed to find a savoury biscuit recipe that wasn’t too crumbly.

Then I remembered my group leader had made the Macadamia and Parmesan biscuits from the Everyday Cooking for Thermomix Families TM5 cookbook when it was first released.

These biscuits are simply delicious! And I knew they would be the right texture for my cookie stamp. Made with parmesan, rosemary, macadamia nuts, butter and plain flour. In less than a minute the dough is made and ready to roll. I rolled it out and used my largest round cookie cutter to cut the dough and then placed each biscuit onto my prepared tray. Then I pressed my sugar skull stamp into each biscuit (I used a bit of flour on the stamp when it started getting too sticky) and baked them for about 10 minutes.

When they came out of the oven I was so happy with how they turned out. The sugar skulls were perfectly imprinted into my biscuits and really stood out after baking 🙂

Don’t have any cookie stamps? No worries, get creative with any cookie cutters you have and make biscuits with cutouts or different shaped biscuits. Or just make them plain and simple, they are only just going to get eaten anyway 😉

Don’t have the Everyday Cooking for Thermomix Families TM5 cookbook? Contact your consultant or purchase your own copy here.

Spiced pumpkin cupcakes

IMG_8731I was flicking through the Cooking for Me and You cookbook and came across the recipe for Spiced Pumpkin Mini-Loaves with Cream Cheese Frosting. I had to use this recipe for Halloween!

I followed the recipe on the recipe chip but instead of baking in mini loaf trays I baked them in a cupcake tray. This recipe made 12 cupcakes.

While waiting for the cupcakes to bake I pulled out my orange fondant (leftover from making a safari cake for my nephew) and rolled out a palm sized amount. I used the pumpkin mini cookie cutter from my Halloween set and cut pumpkin shapes out of my fondant. I left the pumpkin shapes out to harden a bit and then I made the cream cheese frosting from the recipe.


After the cupcakes had cooled I iced them with the frosting which I had waiting in the fridge and then I topped each cupcake with a fondant pumpkin topper. So easy! And aside from the toppings they make a great savoury break from all the usual sweet Halloween treats 🙂

Don’t have a copy of the Cooking for Me and You cookbook? Contact your consultant or purchase your own copy here.

Mummy pizzas


The pizza dough recipe from the Basic Cookbook makes the perfect dough to create your own little ‘mummy’ pizzas.

You will need the ingredients for the pizza dough, tomato paste, mozzarella cheese slices and twiggy sticks (or anything else you would like to use as the eyes).

All you need to do is follow the recipe for the pizza dough. Once the dough is ready roll it out and use a cookie cutter to cut out your shapes.

Cut the twiggy sticks into pieces and press them into the dough as eyes. Spread tomato paste to cover the ‘faces’.

Cut the mozzarella cheese slices into small thin strips and then place across the ‘faces’ in a zig zag pattern.

I baked them in the oven for 8-10 minutes and lost the ‘mummy’ look I had made with the cheese strips after the cheese had melted. I cut some more  cheese strips and made a new zig zag pattern and put them under the grill for 30-60 seconds. They looked perfect as soon as I took them out of the oven but by the time I took my photo the cheese had lost some of the pattern. So I would probably only put them under the grill for 15-30 seconds next time 🙂

Gingerbread biscuits

I just love Halloween and I love gingerbread biscuits. I decided to put a Halloween twist on this classic recipe from the Festive Flavours cookbook using my Halloween mini cookie cutter set.

The recipe is made even easier to follow using the recipe chip and it’s makes the perfect dough. I wrapped the dough in plastic wrap and placed it in the fridge to chill for about an hour.

The chilled dough is so easy to work with and I had fun choosing my shapes with my cookie cutters. The cookbook also had a great tip to pierce holes in the cookie if you want to use them as gift tags or Christmas decorations!

But back to my Halloween theme. After baking the biscuits and leaving them to cool completely, I made the royal icing. Using a piping bag with a thin nozzle I started decorating my biscuits. This was the easy part because I was sticking to simple decorations. And I think keeping it simple really makes these ginger-dead biscuits stand out! What do you think?


 Want the new Festive Flavours cookbook and recipe chip? Contact your consultant or order online here.

Olive and fennel grissini


I couldn’t wait to make this recipe for Olive and Fennel Grissini from the new Festive Flavours cookbook because my hubby loves anything with olives in it.

I was flipping through magazines for Halloween treat ideas and came across witches broomsticks made with breadsticks. The grissini would be perfect for this! You will need a packet of mozzarella cheese slices and cooking string or a bunch of chives.

So I followed the recipe using the recipe chip and made the dough. When it came to actually making the grissini I used the cookbook because it had some easy to follow pictures for these steps.


Because I had rolled out my dough onto my ThermoMat I used my spatula to cut the folded dough into strips. Never use a knife on your ThermoMat because any cuts will release the micro fibre in-between the silicone layers.

After twisting the strips I popped them in the oven for 25 minutes at a time. I had to bake them in two batches. The recipe says to leave them in the over to dry out and cool completely for 2-3 hours or overnight. I left them overnight and in the morning they were ready for the finishing touches.

I took my slices of mozzarella cheese and using a small knife I thinly sliced each cheese slice leaving a 1cm border to create a fringe look. I rolled a slice of cheese around the base of a grissini and used some cooking twine to secure the cheese in place. You could use a chive for this but would need to soften with boiling water first. Repeat with your remaining cheese and grissini and your broomsticks are ready 🙂

Want the new Festive Flavours cookbook and recipe chip? Contact your consultant or order online here.