Gem In The Kitchen

Gem In The Kitchen Aussie mum in the kitchen. Easy meals & sweet treats. No stress. Just good food.

23/10/2026

👻🤍 SPOOKY SWEET TREAT FEAST WEEK — DAY 6! 🎃

Boo! These little ghosts have floated straight into the kitchen, and they’re here to steal your heart! 👻✨

Introducing my GHOST MERINGUE BITES. Light, crispy meringue ghosts perched on chocolate biscuits, with the cutest little spooky faces! 🍫

They’re sweet, delicate and almost too adorable to eat… almost! Perfect for Halloween parties, spooky dessert tables or a fun baking activity with the kids.

👇 RECIPE BELOW 👇

❤️ Like this reel if you love these little ghosts!
🔖 Save this recipe for your Halloween baking!
🕸️ Follow for more spooky sweet treats all week long!

GHOST MERINGUE BITES

MERINGUE INGREDIENTS
2 Large Egg Whites, at room temperature
110g Caster Sugar
¼ tsp Cream of Tartar
½ tsp Vanilla Extract

BASE & DECORATION INGREDIENTS
20–24 Small Round Chocolate Biscuits
100g Milk Chocolate, melted
30g Dark Chocolate, melted

METHOD
1. Preheat the oven to 90°C. Line a baking tray with baking paper.
2. Using an electric mixer, beat the egg whites until foamy. Add the cream of tartar then gradually add the caster sugar, one tablespoon at a time, beating continuously.
3. Continue beating until the meringue is thick, glossy and holds stiff peaks. Beat in the vanilla.
4. Spoon the meringue into a piping bag fitted with a large round nozzle. Pipe tall mounds onto the tray, pulling upwards to create pointed ghost shapes.
5. Bake for 75–90 minutes, until the meringues are dry to the touch. Turn off the oven and leave them inside with the door slightly ajar until completely cool.
6. Spread a little melted chocolate onto each biscuit and gently press a cooled meringue ghost on top. Allow the chocolate to set.
7. Use a toothpick or fine piping bag to add small dark chocolate eyes and mouths.

22/10/2026

🧙‍♀️🖤 SPOOKY SWEET TREAT FEAST WEEK — DAY 5! 🎃🍫

Something wickedly delicious is bubbling away in the kitchen… introducing WITCH’S CAULDRON COOKIES! 🔮

Rich chocolate cookies packed with dark chocolate chips, hiding a gooey caramel centre that oozes out with every bite. Finished with a tiny sprinkle of sea salt, these little cauldrons are pure Halloween magic! 🖤✨

They’re soft, chocolatey, dangerously delicious and the perfect treat for anyone who loves a little trick with their treat!

👇 RECIPE BELOW 👇

❤️ Like this reel if you love chocolate!
🔖 Save this recipe for your Halloween baking!
👻 Follow for more spooky sweet treats all week long!

WITCH’S CAULDRON COOKIES

INGREDIENTS
125g Butter, softened
150g Brown Sugar
50g Caster Sugar
1 Egg
1 tsp Vanilla Extract
200g Plain Flour
40g Cocoa Powder
½ tsp Baking Powder
¼ tsp Sea Salt Flakes, plus extra
100g Dark Chocolate Chips
12 Caramel Pieces

METHOD
1. Beat the butter, brown sugar and caster sugar until creamy. Beat in the egg and vanilla.
2. In a separate bowl, whisk the flour, cocoa, baking powder and salt. Add to the butter mixture and mix until a soft dough forms.
3. Fold in the chocolate chips, then refrigerate the dough for 20–30 minutes.
4. Preheat the oven to 160°C. Line a baking tray with baking paper.
5. Divide the dough into 12 equal portions. Flatten each portion in your palm, place a caramel piece in the centre, then wrap the dough around it. Seal the edges completely so the filling does not leak.
6. Arrange the balls on the tray, leaving plenty of room between them. Bake for 10–13 minutes, until the edges are set but the centres remain soft.
7. Let the cookies cool on the tray for at least 10 minutes. Finish with a tiny pinch of salt.

21/10/2026

🪄✨ SPOOKY SWEET TREAT FEAST WEEK — DAY 4! 🎃💜

Abracadabra! It’s time to sprinkle a little magic into your Halloween baking with these ENCHANTED PRETZEL WANDS! 🧙‍♀️⭐

Crunchy pretzel sticks dipped in silky milk chocolate, drizzled with white chocolate and finished with purple and silver sprinkles, sparkling stars and edible glitter. ✨

They’re sweet, salty, sparkly, ridiculously easy to make and perfect for Halloween parties, spooky dessert tables or a magical treat for the kids!

The only question is… what spell will you cast with your wand? 🔮🪄

👇 RECIPE BELOW 👇

❤️ Like this reel if you love a little kitchen magic!
🔖 Save this recipe for your Halloween celebrations!
👻 Follow for more spooky sweet treats all week long!

ENCHANTED PRETZEL WANDS

INGREDIENTS
16 Pretzel Sticks
250g Milk Chocolate
100g White Chocolate
Purple Sprinkles
Silver Sprinkles
Star-shaped Sprinkles
Edible Glitter
1 tsp Vegetable Oil

METHOD
1. Line a tray with baking paper.
2. Melt the milk chocolate in the microwave in 20-second bursts, stirring until smooth.
3. Dip each pretzel rod into the chocolate, covering roughly two-thirds of its length. Use a spoon to help coat it evenly and let the excess drip away.
4. Place the coated rods on the tray. Refrigerate for 10–15 minutes until the chocolate is set.
5. Melt the white chocolate. Transfer it to a small piping bag or a zip-lock bag with a tiny corner snipped off. Drizzle thin lines across the chocolate coating. While the drizzle is still wet, add a combination of the sprinkles and edible glitter for decoration.
6. Leave to set completely before moving or packaging.

20/10/2026

💜🔮 SPOOKY SWEET TREAT FEAST WEEK — DAY 3! 🎃👻

Time to whip up a little magic in the kitchen with these PURPLE POTION CRINKLE COOKIES! 🧙‍♀️✨

Vivid purple centres, snowy white crackled tops and a dusting of magical sweetness, these cookies look like they’ve come straight out of a witch’s spell book! 💜

Soft, sweet and seriously eye-catching, they’re the perfect addition to your Halloween baking lineup. One bite and you’ll be under their spell! 🪄🍪

Who’s ready to brew up a batch of these magical treats? 🔮

👇 RECIPE BELOW 👇

❤️ Like this reel if you love spooky baking!
🔖 Save this recipe for your Halloween baking adventures!
👻 Follow for more spooky sweet treats all week long!

PURPLE POTION CRINKLE COOKIES

INGREDIENTS
250g Plain Flour
1 tsp Baking Powder
¼ tsp Sea Salt Flakes
125g Butter, softened
180g Caster Sugar
1 Egg
1 tsp Vanilla Extract
Purple Gel Food Colouring
60g Icing Sugar, for coating
40g Caster Sugar, for coating

METHOD
1. Preheat the oven to 160°C. Line two baking trays with baking paper.
2. Whisk together the flour, baking powder and salt.
3. In another bowl, beat the butter and caster sugar until creamy. Beat in the egg and vanilla.
4. Add purple gel colouring until the dough is a vivid purple. Mix in the dry ingredients until a soft dough forms.
5. Cover and refrigerate for 30–45 minutes, until firm enough to roll.
6. Place the extra caster sugar and icing sugar in separate bowls.
7. Roll the dough into balls about 3 cm wide. Roll each ball first in caster sugar, then generously in icing sugar. The first coating helps the white sugar stay visible.
8. Arrange on the trays, leaving about 5 cm between each cookie.
9. Bake for 10–12 minutes.
10. Cool on the tray for 5 minutes before transferring to a wire rack.

19/10/2026

🍎🩸 SPOOKY SWEET TREAT FEAST WEEK — DAY 2! 🎃👻

Things are getting deliciously wicked in the kitchen with these BLOOD RED TOFFEE APPLES! 🔥

Glossy, blood-red candy coating wrapped around crisp, juicy apples makes these spooky showstoppers look like they’re straight out of a Halloween fairytale! 🕷️✨

They’re sweet, crunchy and guaranteed to bring a little wicked magic to your Halloween celebrations. Perfect for parties, trick-or-treat tables or a frightfully fun kitchen project!

Would you dare to take a bite? 😈🍎

👇 RECIPE BELOW 👇

❤️ Like this reel if you love Halloween treats!
🔖 Save this recipe for your spooky celebrations!
👻 Follow for more deliciously spooky creations all week long!

BLOOD RED TOFFEE APPLES

INGREDIENTS
8 Apples
8 Wooded Skewers or Paddle Pop Sticks
400g Caster Sugar
125ml Water
125g Glucose Syrup
Red Food Colouring
½ tsp Vanilla Extract

METHOD
1. Wash the apples thoroughly, then dry completely. Insert a stick firmly into the stem end of each apple.
2. Line a baking tray with baking paper.
3. Add the sugar, water and glucose syrup to a medium saucepan. Stir gently over low heat until the sugar dissolves.
4. Once dissolved, stop stirring. Bring the syrup to a boil and cook until it reaches 150°C on a sugar thermometer.
5. Remove from the heat. Carefully stir in red colouring and vanilla.
6. Tilt the saucepan slightly and dip each apple into the syrup, turning to coat. Let excess syrup drip off, then place each apple on the lined tray.
7. Allow to set completely at room temperature for about 20–30 minutes.

18/10/2026

🎃🍫 WE’RE KICKING OFF SPOOKY SWEET TREAT FEAST WEEK! 👻🕸️

First up, it’s time for Witching Hour Crunch Clusters! ✨

Crunchy caramel popcorn, salty pretzels and rich chocolate all bundled together into the easiest spooky-season treat! Finished with a white chocolate drizzle, these sweet and salty clusters are dangerously addictive. 🤎

No baking, minimal fuss and maximum crunch equals the perfect way to start a week full of spooky sweets! 🧙‍♀️

👇 RECIPE BELOW 👇

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👻 Follow so you don’t miss a single day of Spooky Sweet Treat Feast Week!

Let the spooky snacking begin! 🕷️🍬

WITCHING HOUR CRUNCH CLUSTERS

INGREDIENTS
150g Caramel Popcorn
100g Mini Pretzels, roughly broken
250g Milk or Dark Chocolate, chopped
1 tbsp Vegetable Oil
80g White Chocolate, for drizzling
½ tsp Sea Salt Flakes

METHOD
1. Line two baking trays with baking paper.
2. Break the pretzels into bite-sized pieces. Combine them with the caramel popcorn in a large bowl.
3. Melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring between each burst. Stir until smooth. Add a little oil only if the chocolate is too thick to coat.
4. Pour the melted chocolate over the popcorn and pretzels. Fold gently until everything is coated.
5. Spoon heaped tablespoons of the mixture onto the prepared trays, pressing each into a rough cluster.
6. Melt the white chocolate and drizzle it over the clusters. Sprinkle with salt if using.
7. Refrigerate for 20–30 minutes, or until firm.

18/10/2026

Who says salads have to be boring?! 😍 This one is loaded with all the good stuff and is perfect for an easy lunch, a family dinner or your next barbecue!

If you love a classic Caesar salad, this one takes it to the next level! 🙌 It’s a crowd-pleaser that’s guaranteed to earn a spot in your regular meal rotation.

📝 Recipe below!

💾 Save this recipe for your next meal and follow for more easy meals and sweet treats. ❤️

LOADED CRISPY CHICKEN CAESAR PASTA SALAD

INGREDIENTS
500g Chicken Breast, diced
1 cup Panko Crumbs
½ cup Plain Flour
2 Eggs, lightly beaten
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Sea Salt Flakes
¼ tsp Cracked Black Pepper
2 tbsp Extra Virgin Olive Oil
300g Penne Pasta
2 Cos Lettuces, roughly chopped
250g Bacon, diced
½ cup Shaved Parmesan + extra to serve

DRESSING INGREDIENTS
½ cup Gem In The Kitchen’s Caesar Dressing
½ cup Whole Egg Mayonnaise
2 tbsp Lemon Juice
1 tsp Dijon Mustard
2 tbsp Grated Parmesan
¼ tsp Cracked Black Pepper

METHOD
1. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain and rinse briefly under cold water, then set aside to cool.
2. Place the flour in one bowl and season with garlic powder, paprika, salt and pepper. Place the beaten eggs in a second bowl and the panko breadcrumbs in a third.
3. Coat the chicken pieces in the seasoned flour, then dip into the egg and finally coat thoroughly in the panko breadcrumbs.
4. Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken for 3–4 minutes on each side, or until golden, crispy and cooked through. Remove and set aside.
5. Cook the bacon in the same pan until golden and crispy. Drain on paper towel.
6. For the dressing, combine the Caesar dressing, mayonnaise, lemon juice, Dijon mustard, Parmesan and pepper.
7. Place the cooled pasta, cos lettuce and bacon in a large bowl. Add the dressing and toss well to combine.
8. Top with the crispy chicken and shaved parmesan just before serving.

16/10/2026

Soft, chewy and packed with creamy white chocolate and juicy raspberries, these blondies are the perfect sweet treat! 😍 Finished with a drizzle of melted white chocolate and a sprinkle of freeze-dried raspberries, they’re as pretty as they are delicious. Perfect for sharing… if you can resist eating them all yourself! 🤭

✨ Recipe below! ⬇️

💾 SAVE this recipe so you can bake it later!
❤️ LIKE this reel if you love homemade treats!
👩‍🍳 FOLLOW for more delicious recipes, easy family meals and irresistible sweet treats!

WHITE CHOC & RASPBERRY BLONDIES

INGREDIENTS
180g Butter
220g Brown Sugar
50g Caster Sugar
2 Eggs
2 tsp Vanilla Extract
250g Plain Flour
1 tbsp Cornflour
½ tsp Baking Powder
¼ tsp Sea Salt Flakes
175g White Chocolate, roughly chopped
175g Raspberries, fresh or frozen

TOPPING INGREDIENTS
75g White Chocolate, melted
10g Freeze Dried Raspberries

METHOD
1. Preheat the oven to 150°C fan-forced. Grease and line a 20 cm square baking tin with baking paper, leaving some overhang to lift out the blondies.
2. Melt the butter in a saucepan or microwave. Allow it to cool slightly.
3. Using an electric mixer, beat the melted butter with the brown sugar and caster sugar until smooth.
4. Add the eggs and vanilla extract until the mixture is glossy and well combined.
5. In a separate bowl, combine the flour, cornflour, baking powder and salt. Fold into the wet mixture until just combined. Avoid overmixing.
6. Stir through the chopped white chocolate, then gently fold in the raspberries, taking care not to crush them too much.
7. Spread the batter evenly into the prepared tin. The mixture will be thick.
8. Bake for 35 minutes. The edges should be golden and set, while the centre should remain slightly soft. A skewer should come out with moist crumbs, but not raw batter.
9. Leave in the tin until fully cooled before lifting out and drizzling with melted white chocolate and sprinkling with freeze dried raspberries.
10. Cut evenly into 16 squares.

15/10/2026

Is there anything better than a golden, cheesy potato bake straight from the oven? 😍 This is the ultimate comfort-food side dish that’s perfect for Sunday roasts, family dinners or whenever you’re craving something delicious!

Trust me, this one deserves a spot on your dinner table! 🙌

📝 Recipe below!

💾 Save this recipe for your next family dinner and follow for more easy meals and sweet treats. ❤️

CHEESY GARLIC & HERB POTATO BAKE

INGREDIENTS
1.5kg Potatoes, peeled and thinly sliced
4 Garlic Cloves, minced
600ml Thickened Cream
½ cup Milk
1 tsp Dried Italian Herbs
½ tsp Smoked Paprika
1 tsp Sea Salt Flakes
½ tsp Cracked Black Pepper
1½ cups Grated Mozzarella
½ cup Grated Parmesan
2 tbsp Parsley, finely chopped

METHOD
1. Preheat the oven to 180°C.
2. Place the cream, milk, garlic, Italian herbs, paprika, salt and pepper in a bowl and whisk to combine.
3. Arrange a layer of sliced potatoes in a greased baking dish. Pour over a little of the cream mixture and sprinkle with a small amount of mozzarella and parmesan. Continue layering until all the potatoes have been used, finishing with the remaining cream mixture.
4. Cover tightly with foil and bake for 45 minutes.
5. Remove the foil and sprinkle over the remaining mozzarella and parmesan. Return to the oven for a further 25–30 minutes, or until the potatoes are completely tender and the top is golden and bubbling.
6. Rest for 10 minutes before serving and scatter with fresh parsley.

14/10/2026

Who else loves a good fakeaway? 🙋‍♀️ These sticky Asian pork meatballs are a must-add to your dinner rotation! Perfect for a busy weeknight when you want something full of flavour without ordering takeaway. 😍

This one is guaranteed to make dinner something to look forward to! And the best part? It’s easy enough to make at home any night of the week. ❤️

📝 Recipe below!

💾 Save this recipe for your next fakeaway night and follow along for more easy meals and sweet treats!

STICKY ASIAN PORK MEATBALLS

INGREDIENTS
500g pork mince
1 egg
½ cup breadcrumbs
3 garlic cloves, minced
1 tsp ginger, minced
2 tbsp soy sauce
1 tsp sesame oil
2 spring onions, finely sliced
½ tsp sea salt flakes
½ tsp cracked black pepper
1 tbsp olive oil
1 Red Capsicum, thinly sliced
200g Green Beans, trimmed & halved
Hokkien Noodles, to serve
Sesame Seeds, to serve
Spring Onion, finely sliced, to serve
Coriander Leaves, to serve

STICKY SAUCE INGREDIENTS
¼ cup soy sauce
2 tbsp honey
2 tbsp sweet chilli sauce
1 tbsp rice w**e vinegar
1 tbsp sesame oil
1 garlic clove, minced
1 tsp ginger, minced
1 tsp cornflour
2 tbsp water

METHOD
1. Preheat the oven to 200°C fan-forced.
2. Place the pork mince, egg, breadcrumbs, garlic, ginger, soy sauce, sesame oil, spring onions, salt and pepper in a large bowl. Mix until just combined then roll into tablespoon sized balls.
3. Heat the olive oil in a large frying pan over medium-high heat. Cook the meatballs for 7-8 minutes, turning regularly, until cooked through.
4. For the sauce, combine the soy sauce, honey, sweet chilli sauce, rice w**e vinegar, sesame oil, garlic and ginger in a bowl. Mix the cornflour with the water separately, then stir into the sauce.
5. Pour the sauce over the meatballs and vegetables, and cook for 2–3 minutes, gently tossing until everything is evenly coated and the sauce thickens and becomes glossy and sticky.
6. Serve with hokkien noodles and finish with spring onions, sesame seeds and fresh coriander.

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