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Sweet Fusion

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The journey starts with the love of food, childhood nostalgia, curiosity and a willingness to experiment and create. Baker Gatherer brings these all together in a baking blog that inspires and engages your senses with photos and recipes that will encourage you to follow along on your own journey of sweet fusion.

My name’s Dane McGregor, your recipe maker and content creator here at Baker Gatherer. In essence Baker Gatherer is a food blog featuring recipes that I love to make, experiment with and see others enjoy.
I’m based in Hamilton, New Zealand and have degrees in graphic design as well as teaching. I’d like to consider myself a bit of a foodie at heart and enjoy spending a decent amount of time in the kitchen and thinking about what I’m going to eat next.
Others may disagree, but I admit I’m an amateur baker and am constantly learning and trialling new recipes and techniques. When something works for me I want to share these successes here on Baker Gatherer and see if others can give it a go. So let’s take this journey together and see what we can come up with.

Sundays are for Sconuts, a fusion of both a scone Sundays are for Sconuts, a fusion of both a scone and a donut.

Coated in cinnamon sugar and filled with jam and cream, this is how the weekend should end…

 I’ll share a link in my profile.
AD - Do these ToffeePops look store bought? This AD - Do these ToffeePops look store bought? 

This just in, I made all of these ones myself. Also, If you saw on the telly, @griffinsbiscuits featured on an episode of TVNZ 2’s Snack Masters, where the iconic ToffeePops took centre stage for the food gurus to recreate this kiwi classic. 

Griffins challenged me to try making them from the comfort of my own home too, consider it ‘Snack Masters at Home - Dane Edition’. Obviously I accepted the challenge to recreate their ToffeePops here at home and I’m pretty impressed with how they turned out.

Now if you have a craving for ToffeePops, it’s also good to know their perfectly proportioned bikkies are still kiwi made and smothered in 5 roll refined and Rainforest alliance certified chocolate. Now that’s worth all that toffee goodness!

How much do you love ToffeePops?

#ToffeePops #SnackMastersNZ
Question: “Hey Dane, why do you always share cac Question: “Hey Dane, why do you always share cactus photos?”

Answer: “Um, I love a good cactus, don’t you? Also, perhaps they’re a lot like my own personality, prickly, dry and awkward. Ok, have fun with that!”
Happy Easter. Who else is eating their weight in h Happy Easter. Who else is eating their weight in hot cross buns?
The extra long weekend is upon us, what are your p The extra long weekend is upon us, what are your plans?
Sunday is for ☕️ Sunday is for ☕️
2022 might just be the year for you to embrace you 2022 might just be the year for you to embrace your sweet tooth and up your Easter platter game with this Creme Egg Dip and Hot Cross Bun Chip recipe!

Perfect as a dessert to share, Easter entertaining or simply for those who love Creme Eggs (like myself). Cover your platter with anything worth dipping and make sure you save some for everyone else!
——
Creme Egg Dip
——
250g Cream Cheese
50g Butter - Room Temperature
1 Teaspoon Vanilla Extract
8 @cadburynz Creme Eggs

✏️ 1. Add the cream cheese and butter to a medium sized bowl and beat until smooth and incorporated. Add vanilla extract and beat again.
✏️ 2. Finely chop up creme eggs and add to the cream cheese mixture. Continue to beat until thoroughly combined. Pour dip into a serving bowl, cover and chill in the fridge for up to an hour or until serving.
——
Hot Cross Bun Chips
——
1 x Pack of Hot Cross Buns - Chilled

✏️ 1. Before you start, make sure your hot cross buns have been chilled. This makes it easier to cut into thin slices. 30 minutes in the freezer will be fine.
✏️ 2. Once chilled, thinly slice each roll sideways. Making about 4 slices per roll. Once sliced, cut each slice in half again, either diagonally or vertically.
✏️ 3. Place on a line baking tray and grill each side until toasted and crisp.
✏️ 4. Allow to cool and arrange around your creme egg dip, ready for… dipping!

Other platter serving suggestions include: Fruit (Strawberries, apple slices), pretzels, crackers, biscotti, wafers, chocolate and marshmallows.

Happy Easter!

🐣
Putting the FUN in Funfetti with my Funfetti Cooki Putting the FUN in Funfetti with my Funfetti Cookie Cake!

Starting with a chocolate chip cookie base, this is then topped with a fun and colourful vanilla funfetti cake before being finished off with a vanilla buttercream and plenty more sprinkles. Recipe link in my profile.
Name something with chocolate in it… GO! Name something with chocolate in it… GO!
April Fools is only a stones throw away, but this April Fools is only a stones throw away, but this is no joke, Minted Pea Ice Cream.

You heard right, Minted Pea Ice Cream! Curiously refreshing and served atop a hot oven chip waffle, would you like the recipe? If so, I’ll share it below. 

—-
Green Pea Ice Cream

1/2 Cup Sugar
1 Egg
4 Egg Yolks
2 Cups of Frozen Baby Peas
300ml Cream
Handful of Fresh Mint

1. Bring a small pot of water to the boil, add frozen peas, simmering until cooked through. Drain and add the cooked peas to cold water to keep them bright green.
2. Drain again and add peas and mint to a blender and blitz to a bright green puree.
3. Combine sugar, egg and yolks in a heat proof bowl and place over top of a pot of simmering water. Whisk quickly and continuously for about 5 minutes, until pale and doubled in volume. Be careful not to allow the eggs to cook on the bottom of the bowl.
4. Remove from heat and continue to beat with a whisk or electric beater for a further 5 minutes or until fluffy and at room temperature. Once cool, carefully fold through 1 cup of pea puree and set aside.
5. In a separate bowl, beat cream until it forms soft peaks. Gently fold whipped cream through the egg mixture, making sure you don’t knock the air bubbles out or you’ll end up with a denser ice cream.
6. Pour mixture into a loaf tin, cover and place in the freezer overnight until firm.
7. Allow to sit at room temperature for about 10 minutes before scooping and serving.

To make Oven Chip Waffles, allow chips to come to room temperature and place two tight crisscrossed layers in the waffle maker. Cook until crispy and hot!
Hey Gatherers, my name’s Dane, your solo sweet-t Hey Gatherers, my name’s Dane, your solo sweet-toothed enigma behind Baker Gatherer.

I’d like to take this opportunity to get to know you all a bit better. So feel free to introduce yourself in the comments below, let me know your favourite treats, share your baking successes or glorious fails, or simply ask me any burning questions.

I realise I can be a bit of a mystery (because I’d rather focus on the food), so let’s try and change that.

Six Quick Facts!

1. I’m a Virgo
2. I don’t do small talk
3. Watermelon is my favourite fruit
4. I’m obsessed with all things Space 🚀
5. I have a teaching and graphic design degree
6. I’m a perfectionist. Even my facts run shortest to longest.
If the flavours of red velvet and cream cheese wer If the flavours of red velvet and cream cheese weren’t delicious enough, I’ve given my spin on the single serve Red Velvet Trifle. To work smarter I’ve used an Edmonds Red Velvet Cupcake Mix as a base, cut the cake into spongy cubes and layered this dessert with raspberry coulis, cream cheese whipped cream and fresh strawberries. Swipe for the recipe!

Thanks @edmondscooking and @chelseasugarnz for always being a kiwi staple 😉.
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Sundays are for Sconuts, a fusion of both a scone Sundays are for Sconuts, a fusion of both a scone and a donut.

Coated in cinnamon sugar and filled with jam and cream, this is how the weekend should end…

 I’ll share a link in my profile.
AD - Do these ToffeePops look store bought? This AD - Do these ToffeePops look store bought? 

This just in, I made all of these ones myself. Also, If you saw on the telly, @griffinsbiscuits featured on an episode of TVNZ 2’s Snack Masters, where the iconic ToffeePops took centre stage for the food gurus to recreate this kiwi classic. 

Griffins challenged me to try making them from the comfort of my own home too, consider it ‘Snack Masters at Home - Dane Edition’. Obviously I accepted the challenge to recreate their ToffeePops here at home and I’m pretty impressed with how they turned out.

Now if you have a craving for ToffeePops, it’s also good to know their perfectly proportioned bikkies are still kiwi made and smothered in 5 roll refined and Rainforest alliance certified chocolate. Now that’s worth all that toffee goodness!

How much do you love ToffeePops?

#ToffeePops #SnackMastersNZ
Question: “Hey Dane, why do you always share cac Question: “Hey Dane, why do you always share cactus photos?”

Answer: “Um, I love a good cactus, don’t you? Also, perhaps they’re a lot like my own personality, prickly, dry and awkward. Ok, have fun with that!”
Happy Easter. Who else is eating their weight in h Happy Easter. Who else is eating their weight in hot cross buns?
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