tag:blogger.com,1999:blog-31857291622689096302024-02-07T12:06:03.099+08:00~airy fairy cupcakes~it seems that i have developed an extreme fondness for those wondrous of delicacies - the cupcake. and so, this blog will chart my misadventures, experimentations and investigations into the wonderful world of cupcakes, their creation, their decoration and ultimately their degustation (my favourite part).Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.comBlogger156125tag:blogger.com,1999:blog-3185729162268909630.post-17040929132544112792014-10-26T13:37:00.001+08:002014-10-26T13:37:11.339+08:00Banoffee blondies...sheer heaven<div class="separator" style="clear: both;">Ok, so if you haven't ever eaten banoffee then you are really missing out on one of life's greatest desserts. I mean banana and toffee were really just made for each other and that's where the whole banoffee idea came from. This version of banoffee is a little different to the pie version but it still has all the amazing flavours in there. The only problem I have with making these is the use of the dulce de leche because as we all know it involves boiling the be-jeepers out of cans of condensed milk for hours and hours. However, luckily for me, I got to have the cheaters way out as I was able to get my hands on some soft toffees which I could melt down in the microwave and put into the blondies. I love when you get an easy way out!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">Banoffee Blondies (from <i>raspberri cupcakes, </i>makes approx 20) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">115g (1 stick) unsalted butter, melted 1/2 cup (110g) packed light-brown sugar </div><div class="separator" style="clear: both;">1/3 cup sugar </div><div class="separator" style="clear: both;">1 large egg </div><div class="separator" style="clear: both;">1 tsp pure vanilla extract </div><div class="separator" style="clear: both;">1/2 cup ripe banana, mashed (about 1 medium banana) </div><div class="separator" style="clear: both;">1 cup (130g) plain flour (spooned and leveled) </div><div class="separator" style="clear: both;">1 tsp salt </div><div class="separator" style="clear: both;">1 cup chocolate chips </div><div class="separator" style="clear: both;">1/4 cup dulce de leche or soft toffees</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Preheat oven to 180 degrees C. Line 9 x 9 inch baking pan with a piece of baking paper, leaving a 2-inch overhang on two sides. Butter paper. </div><div class="separator" style="clear: both;">In a large bowl, lightly whisk butter and sugars until smooth. Whisk in egg and vanilla and mashed banana. Add flour and salt; stir just until moistened (do not overmix). Fold in 1/2 cup of chocolate chips. Transfer batter to prepared pan; smooth top. Use a teaspoon to place dollops of dulce de leche (or melted soft toffees) over the top of the batter. Sprinkle with remaining chocolate chips. Bake until top is golden brown and a toothpick comes out clean (25 - 30 mins). Leave to cool on a wire rack. Slice and enjoy!</div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee_ACpQH_s8v7aVDVhgHx0UlIs1HgujLQ4It5M7NiWaT0CEKMmtHykulWVeC11FPMZhIsebnJbE2E7JI2YjbEi16RbqO8GOTUDxbQ3BZmGWNWPI2gEafQU8a2ztrdFew1X01_5Tj8N78/s640/blogger-image-626491438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee_ACpQH_s8v7aVDVhgHx0UlIs1HgujLQ4It5M7NiWaT0CEKMmtHykulWVeC11FPMZhIsebnJbE2E7JI2YjbEi16RbqO8GOTUDxbQ3BZmGWNWPI2gEafQU8a2ztrdFew1X01_5Tj8N78/s640/blogger-image-626491438.jpg"></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-28844097168231668822014-07-27T10:14:00.001+08:002014-07-27T10:14:59.532+08:00Lemon poppy seed gluten free waffles<div class="separator" style="clear: both;">I'm on a pretty big waffle kick at the moment as I find them a great way to start the day. I can make a whole batch and then wrap and freeze them and take them out when I feel the need. Anything that makes my life easier when I have to wake up at 5.45am is always good.</div><div class="separator" style="clear: both;">I'm also trying to experiment with gluten-free eating so I was particularly excited yesterday when I found a small bag of gluten-free flour in Ranch market yesterday. I also wanted to try a different flavour for my waffles as mostly I've just been doing a banana cinnamon flavour. So remembering my little bag of poppy seeds in the fridge and how great poppy seeds are in all things lemon I figured that was the way to go.</div><div class="separator" style="clear: both;">Waffles can be whipped up pretty quickly and once you have a waffle maker (naturally!) you just pop your cup full of batter in there and let the maker do all the work. These are crispy waffles with a soft interior. I like my waffles crispy so I tend to cook mine on a higher setting. They are also light and I don't get that ridiculously full feeling from eating one.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Lemon Poppy Seed Gluten Free Waffles</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 3/4 cups gluten free flour </div><div class="separator" style="clear: both;">1 tsp baking powder</div><div class="separator" style="clear: both;">1 Tbsp molasses sugar</div><div class="separator" style="clear: both;">2 tsp poppy seeds</div><div class="separator" style="clear: both;">3/4 cup milk (almond, soy, regular, up to you)</div><div class="separator" style="clear: both;">1 tsp vinegar</div><div class="separator" style="clear: both;">Zest of a lemon</div><div class="separator" style="clear: both;">Juice of a lemon</div><div class="separator" style="clear: both;">2 Tbsp olive oil</div><div class="separator" style="clear: both;">1 tsp vanilla extract</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Put all your dry ingredients into a bowl and whisk briefly to make sure there are no lumps.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Mix the vinegar and milk and leave to curdle. Add eggs, zest and juice of lemon, olive oil and vanilla.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Pour wet ingredients into dry and mix until combined.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Cook according to your waffle maker.</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Enjoy with blueberries, strawberries or just nude with a drizzle of maple syrup. A great start to the day!</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVsDApGywSWBEJ51p0xOTO7IS8tIg4DCoYOH2ySqZ8F1LBQNj7BOF50i22g-r7waa8VaEqSRwsSGKYVRQeDAviiSQ3BQN0eeoW3BcO3luI6tlwn8iHVHW_1Xa_Qubg_5RgOnR7CHqORs/s640/blogger-image-1119116352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVsDApGywSWBEJ51p0xOTO7IS8tIg4DCoYOH2ySqZ8F1LBQNj7BOF50i22g-r7waa8VaEqSRwsSGKYVRQeDAviiSQ3BQN0eeoW3BcO3luI6tlwn8iHVHW_1Xa_Qubg_5RgOnR7CHqORs/s640/blogger-image-1119116352.jpg"></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-30460439168825225742014-04-19T09:07:00.001+08:002014-04-19T09:07:10.640+08:00Almond butter granola bars<div class="separator" style="clear: both;">So, I've been struggling recently with sensitivities to gluten and yeast and have been making a big effort to seek out healthy alternatives. I mean just because you have to reorganise your diet shouldn't mean you have to cut out everything mildly delicious. I've always loved granola bars. They are a handy inbetween meal snack that makes you feel full and satisfied. However, the ones sold in supermarkets are full of strange ingredients and lots of sugar. So, I decided to make my own. Truth be told, these are even more delicious than ones I've bought in the supermarket. Perhaps tasting even better because I know exactly what went into them. I based these on a recipe I found online but changed the nuts/seeds that went into it.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I started off by making my own almond butter by just chucking a load of almonds in the food processor and remembering to be patient while the nuts go through their various stages before reaching butter. Then this goes in a pot with two mashed bananas and is heated gently to soften it up. I like to add a splash of vanilla and a sprinkling of cinnamon to ring out flavours. While the butter and banana is gently heating I throw into a bowl lots of nuts, seeds, some wheat free oats, cranberries and to be just a little bit naughty some chopped up dark chocolate. </div><div class="separator" style="clear: both;">Then pour your melted butter and banana onto your oat and but mix and mix thoroughly. Then put into an oiled brownie tin and press down. Pop into the oven for 20 minutes. Remove and let cool. Slice up into bars and refrigerate. These last in the fridge for quite a while and I usually get a week out of them.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Almond Butter Granola Bars</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1/2 cup almond butter</div><div class="separator" style="clear: both;">2 bananas, mashed</div><div class="separator" style="clear: both;">1 tsp vanilla extract</div><div class="separator" style="clear: both;">1 tsp cinnamon</div><div class="separator" style="clear: both;">1 tbsp coconut oil</div><div class="separator" style="clear: both;">1 cup rolled oats</div><div class="separator" style="clear: both;">1/2 cup chopped walnuts</div><div class="separator" style="clear: both;">1/4 cup flaxseed meal</div><div class="separator" style="clear: both;">1/2 cup cranberries</div><div class="separator" style="clear: both;">1/4 cup pumpkin seeds</div><div class="separator" style="clear: both;">80g chopped dark chocolate</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Heat oven to 180 degrees. Oil a brownie tin.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Heat banana and almond butter until soft and well combined.</div><div class="separator" style="clear: both;">Place nuts, seeds, oats, chocolate and cranberries in a bowl and mix together.</div><div class="separator" style="clear: both;">Add banana and butter and mix thoroughly. Press mixture into tin and bake in the oven for 20 minutes.</div><div class="separator" style="clear: both;">Cool and slice into bars.</div><div class="separator" style="clear: both;">Store in the fridge and devour shamelessly when hungry.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHDijZIBmUWMY-6YYIPhBibONly3OcPN-TOw242oCzvNNqzLHXmNUuJ6r7XNK-IeQZev3_zTpweip4_wz5B_01jGDfeNRyt6Y62B_LLd-SFl9KLe1XN-SkzIzgd-Mb2ATOYFmC0CnmOs/s640/blogger-image-1675540121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHDijZIBmUWMY-6YYIPhBibONly3OcPN-TOw242oCzvNNqzLHXmNUuJ6r7XNK-IeQZev3_zTpweip4_wz5B_01jGDfeNRyt6Y62B_LLd-SFl9KLe1XN-SkzIzgd-Mb2ATOYFmC0CnmOs/s640/blogger-image-1675540121.jpg"></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-81761117265089684212013-10-30T15:28:00.001+08:002013-10-30T15:33:37.045+08:00Brownies to die for...<div class="separator" style="clear: both;">
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Yes, you heard right...to die for...Here in Indonesia, the term 'brownies' is used very loosely to describe a number of chocolate-y items. Mostly they are chocolate cake cooked in a tray. They are spongey and lacking in taste or flavour. To be blunt, they are vile. I wouldn't eat them personally nor buy them for friend or even foe. They are that bad, probably due to the fact that lots of cakes here are baked using this terrifying substance called 'Blue Band' which I suppose is a type of margarine but tastes synthetic and the other frightful ingredient would be 'chocolate compound' again synthetic-like and tasteless...I like to call it plastic chocolate. </div>
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Brownies, should NEVER resemble in any way 'cake' for they are in a category entirely of their own. There is nothing spongey about brownies. Instead there is a crunchy, chewy exterior and a soft, gooey interior. That, to me, is the perfect brownie texture. I chuckle like a snob behind my palms when someone plops a spongey, mildly chocolate square in front of me and dares to be so bold as to call it a 'brownie', the audacity, really! How can they not know? Then whoever has created the spongey square tries to cover up the lack of flavour by smearing some chocolate frosting on the top...no, no, no. The beauty of the brownie is in its spectacular ability to stand alone and yet fully satisfy. A sprinkling of icing sugar on the top is purely for decorative value, the best of brownies needs nothing else.</div>
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However, when a friend arrives to visit and brings a bag of pure bliss (aka Reese's peanut butter cups) I find myself trying to find a worthwhile recipe to use them in so I don't just sit down in a quiet corner and devour the whole bag shamelessly. Enter the brownie and not just any brownie but quite possibly the most delicious brownie I have tasted in a long time. I found this recipe on <a href="http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/" target="_blank">Smitten Kitchen</a> blog and it sounded too good not to try. I stuck to it exactly with the addition of the pure bliss (aka Reese's peanut butter cups) being the only change. Oh god...so much for my great idea...when these brownies came out of the tray I found myself wanting to seek out that quiet corner even more and devour peanut butter cup brownies instead. Luckily I work with a number of people and I forced myself to slice up the brownies promptly and hide them away in a tupperware to bring to share, delighting at every piece that crumbled a bit as I cut it and made me have to do some evening out...the uneven bits being entirely for me, of course.</div>
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If you make one batch of brownies in your life, it really must be this one. That's all I need to say to you. What? You are still actually reading this? Just go! Do it now!</div>
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<br />Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-85184616531318863672013-09-22T20:33:00.001+08:002013-09-22T22:01:24.325+08:00Baby Banana Bundt cakes with dark chocolate icing<div class="separator" style="clear: both;">
Yes, it's been awhile since I posted on here but then again I did move and start a new job. The new job was nothing compared to the new city I find myself in. Jakarta, or as some call it 'the big durian' is a melting pot of everything - people, food, traffic, noise, street sellers, motorbikes and it never sleeps. You can find out more about my adventures in Jakarta <a href="http://juiceonjakarta.blogspot.com/" target="_blank">here.</a></div>
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However, the good news is that I managed to find myself an apartment to live in with a gas oven. I don't have a huge amount of experience working with gas ovens so the first few cooking adventures have been a getting to know you better experiment. Gas ovens get very hot. When you put them in an apartment that is average sized but has an open kitchen concept. Well, it turns the whole living space into, well, an oven. It gets insanely hot. Plus I have found things cook very quick with gas.The heat seems so much more intense than an electric oven and I guess that's because under there is a whole circle of flames.</div>
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Nevertheless, I will not be deterred and I will conquer baking with gas.</div>
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Today, I wanted to make some banana bread. I love banana bread. There is something so comforting and satisfying about it. I found a recipe on a blog called <a href="http://cannella-vita.blogspot.com/?m=1" target="_blank">Cannella Vita</a> which I started following recently and the recipe seemed so simple but yet got such good reviews. I like simple, especially when I am too busy worrying about the oven part of the baking process. </div>
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If there is one thing ican say with my hand on my heart, it is that I have found THE perfect banana for baking banana bread. It grows here in Indonesia and is called <i>pisang ambon </i>or Ambon banana. Yes, when you go to the supermarket here in Jakarta you can find up to five or six different kinds of bananas for sale. They range in size, thickness of skin and shape. However, <i>pisang ambon </i>is the king of them all in my eyes when it comes to baking. I made banana bread back in Dublin but it never had the same taste or colour as banana bread here. This particular banana turns the bread this lovely dark golden colour compared to the paler shade I always got in Ireland.</div>
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This recipe turned out just perfect. The bread was very moist and the only difference I made to the recipe was to add a half teaspoon of cinnamon (because for me it goes so well with bananas) and a teaspoon of vanilla (because it goes well with everything). I also baked it in my fabulous, best buy ever, mini Bundt silicone tray. This silicone Bundt tray bakes everything perfectly and lets face it, who doesn't want to have their very own portion of banana bread shaped in a cute little Bundt.</div>
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Of course, to really pimp up banana bread there is nothing like a good smear of dark chocolate spread and a sprinkling of walnuts to send it over the edge. Yum...</div>
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Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com2tag:blogger.com,1999:blog-3185729162268909630.post-59271228555062945802013-07-01T04:00:00.001+08:002013-07-01T04:00:27.532+08:00Orange poppy seed Bundt cake...orangelicious!I baked this awhile ago and realised I hadn't posted the photos. This cake was delicious with a rich orange flavour and the addition of those lovely blue poppy seeds gave it a real earthiness. Although the glaze was a simple orange and icing sugar mixture, when I make this again I would go for a marmalade glaze instead. I think marmalade would make it tangy and particularly pretty with the orange rind in it. I do have the recipe somewhere on my phone but I'll have to dig it out. I do remember it being quite similar to the lemon Bundt cake recipe I used but of course all lemon ingredients substituted with orange. The key is to find delicious, juicy oranges for that rich flavour and we are lucky at the moment in that we are inundated in the supermarket with amazing big Spanish oranges. There was a fight between household members to slurp the remaining juice out of the squeezer it was that good! By the time I got around to trying to photograph the inside of the cake, well, you can see what was left!<div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCZj0ITvNglp03E7ue8ym2GIaQ3FacwKys-mM0zxQ3VXOPSHnHHpvIKxlFBMmOv90ZEmmmidmGogbfwezGOfgr7ylR_BCYkVtEuV_FkJXQQlXfvC8n2O6zk-3mM-yumuMBOMuKcaH4mM/s640/blogger-image-595263439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCZj0ITvNglp03E7ue8ym2GIaQ3FacwKys-mM0zxQ3VXOPSHnHHpvIKxlFBMmOv90ZEmmmidmGogbfwezGOfgr7ylR_BCYkVtEuV_FkJXQQlXfvC8n2O6zk-3mM-yumuMBOMuKcaH4mM/s640/blogger-image-595263439.jpg"></a></div><br><div class="separator" style="clear: both;"><br></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywlPoYOD7gXjE6LWryI4cHz1GR-E86ngjMWlPNbY3tzmt-PkY4XMidi1UHn71wEPS0lBJIS0RpbZwzFs8Z6wKRe0KErImf6g_oeOzitIkqRbolvnw0E3OER8SEaaq4hIz1aRgF2ByBDg/s640/blogger-image-807815213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywlPoYOD7gXjE6LWryI4cHz1GR-E86ngjMWlPNbY3tzmt-PkY4XMidi1UHn71wEPS0lBJIS0RpbZwzFs8Z6wKRe0KErImf6g_oeOzitIkqRbolvnw0E3OER8SEaaq4hIz1aRgF2ByBDg/s640/blogger-image-807815213.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_jNJFbtTfTzItZKFOiV9JavYIIvoHCojpRj2ZJslDiwAgiKHXX5Ml_TGmijmMWyd1TtBXH-dz1X4w0D4u5-7S3lPrrsnaU0MAvi4239uiWqeaAFeBnKR5SfwXguImUBAZFkDNrb81dg/s640/blogger-image--507797817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_jNJFbtTfTzItZKFOiV9JavYIIvoHCojpRj2ZJslDiwAgiKHXX5Ml_TGmijmMWyd1TtBXH-dz1X4w0D4u5-7S3lPrrsnaU0MAvi4239uiWqeaAFeBnKR5SfwXguImUBAZFkDNrb81dg/s640/blogger-image--507797817.jpg"></a></div></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-28004420281851800852013-06-23T22:05:00.001+08:002013-06-23T22:12:12.237+08:00A Tunnel of Fudge Bundt Cake...full of chocolate love!With my dads birthday approaching I knew I needed to find a whopper of a cake to bake for the occasion. I clicked and searched and searched and clicked and finally stumbled across this genius recipe. You can find it here http://www.annies-eats.com/2012/04/27/tunnel-of-fudge-cake/<div>What a sheer revelation! Even the name of the cake caused a giant grin to spread from one ear to the other. How could this not go down a treat in a hungry household?</div><div>It was a breeze to make, popped it in the oven and did have a few moments of worrying whether it was overcooking or not. After all, we couldn't very well have a tunnel of fudge cake with no fudgy tunnel! Anyway I held off until the 45 minutes then whisked it out. I left it for the full half an hour in the tin and it came out so easy. The chocolate ganache was deliriously good and I had to stop myself from just pouring the whole lot into my mouth rather than putting it on the cake. I did find that the bottom was a little crispy when I took it out, however with the chocolate ganache this helped soften it up. What really set this cake over the edge was a 20 second blast in the microwave to ensure the middle was gooey and two scoops of vanilla bean ice-cream. Warm chocolate cake and vanilla ice-cream...bliss! I really did die and go to heaven. So did everyone else. If you make one chocolate cake...make this. Just make sure you don't scrimp at the supermarket. Buy good expensive chocolate, it makes the difference between an ordinary and an extraordinary cake. You wont regret it!<br><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj360rJrsn6zGbkaDxveBUZkcCTKHUnBrNuRQ9cMQ4j78n5NrPzn4AoYxRNtn4sxO8Rx03CIPVwL3acQidqN2Q35nV2iamfVhFVBRv15csnhDpJ69lxpYNTW0u9II-tZItpLnFS2NzMo90/s640/blogger-image--1352325621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj360rJrsn6zGbkaDxveBUZkcCTKHUnBrNuRQ9cMQ4j78n5NrPzn4AoYxRNtn4sxO8Rx03CIPVwL3acQidqN2Q35nV2iamfVhFVBRv15csnhDpJ69lxpYNTW0u9II-tZItpLnFS2NzMo90/s640/blogger-image--1352325621.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUIzNqfk_EshjN56qxYODuLsP4bUhCpUZGEQKIrf9nmxzxQYi-J15DcikWcGOHXozMe_BlIs2DreTJN-cPofL6fncx4g5_I_pUJBSsQ-XeSIHu_BScFaIT-f0GataXCMC32_LsjgX23I/s640/blogger-image-106428957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUIzNqfk_EshjN56qxYODuLsP4bUhCpUZGEQKIrf9nmxzxQYi-J15DcikWcGOHXozMe_BlIs2DreTJN-cPofL6fncx4g5_I_pUJBSsQ-XeSIHu_BScFaIT-f0GataXCMC32_LsjgX23I/s640/blogger-image-106428957.jpg"></a></div></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9dgKV7B5etj6jTPJMYbkxbRR8nCVfhEbLw0MO0fjOpOBYeXrhfewVPQ4PPFZ7cmWVR7m8VEyn1OtHlQt6MNfQr7ioH2J5qIzVs6anczHxkD1OzXUgUSOy4hWo8mwLmK4eP7clc_ZWXo/s640/blogger-image--30083989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9dgKV7B5etj6jTPJMYbkxbRR8nCVfhEbLw0MO0fjOpOBYeXrhfewVPQ4PPFZ7cmWVR7m8VEyn1OtHlQt6MNfQr7ioH2J5qIzVs6anczHxkD1OzXUgUSOy4hWo8mwLmK4eP7clc_ZWXo/s640/blogger-image--30083989.jpg"></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-82214498361945816092013-05-19T07:10:00.001+08:002013-05-19T07:10:19.040+08:00Lemon poppy seed muffins...don't eat too many!Ok so there is nothing like a lovely muffin to kick start your day. I saw some lemons lying in the fruit bowl and thought I'd make some muffins to have ready in the morning. As I was browsing the Internet for inspiration I saw some muffins that had poppy seeds in them and how well they seemed to pair <span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">with lemon. So, why not? My dad came back from the local supermarket with blue poppy seeds! Blue? Yes indeed. The poppy it would seem comes in many shades and sizes. So I did a bit of a google in the hope of finding that the blue variety were perfectly acceptable ingredients in a muffin. Well, not only did I find that the blue hued poppy seed is fine in baked foods, I found something far more interesting...</span><div><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469);"><span class="Apple-style-span" style="color: rgb(37, 37, 37); font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 23px; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-size: 14px; ">Although the drug <a href="http://en.m.wikipedia.org/wiki/Opium" title="Opium" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-size: 14px; font: inherit; vertical-align: baseline; text-decoration: none; color: rgb(0, 43, 184); ">opium</a> is produced by "milking" latex from the unripe fruits ("seed pods") rather than from the seeds, all parts of the plant can contain or carry the opium alkaloids, especially morphine and <a href="http://en.m.wikipedia.org/wiki/Codeine" title="Codeine" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-size: 14px; font: inherit; vertical-align: baseline; text-decoration: none; color: rgb(0, 43, 184); ">codeine</a>. This means that eating foods (e.g., <a href="http://en.m.wikipedia.org/wiki/Muffins" title="Muffins" class="mw-redirect" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-size: 14px; font: inherit; vertical-align: baseline; text-decoration: none; color: rgb(0, 43, 184); ">muffins</a></span></span><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469);"><span class="Apple-style-span" style="color: rgb(37, 37, 37); font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 23px; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); font-size: 14px; ">) that contain poppy seeds can result in a false positive for opiates in a drug test. However the results provided will not be the same for someone who abuses opiates.</span></span></div><div><div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5R48iOWG7QsANr_vvw-OZCX8-snFS2PjT4hh0N6n6VFzH6RRg5m48vBRnyVsXJbZDB6VAj-NZ86K7wBibZ6E7H5RSjSzlJY47HbArnEz38v_OwrFYKSaj77iToK1DK5O3sCFxm7y5Uo/s640/blogger-image-1255265240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5R48iOWG7QsANr_vvw-OZCX8-snFS2PjT4hh0N6n6VFzH6RRg5m48vBRnyVsXJbZDB6VAj-NZ86K7wBibZ6E7H5RSjSzlJY47HbArnEz38v_OwrFYKSaj77iToK1DK5O3sCFxm7y5Uo/s640/blogger-image-1255265240.jpg"></a></div></div></div><div class="separator" style="clear: both;">Well, 'phew' to that, is all I can say! But, how interesting too! I wonder if I ate all 12 muffins if I would test wickedly high on the opiate scale. So fascinating that something that tiny could be so potent. Of course, I clicked here and there and was fascinated by the studies done on the mere poppy seed. It's actually banned in some countries! </div><div class="separator" style="clear: both;">Anyway, I digress, the muffin was delicious (or was that the morphine talking?). With Greek yoghurt in the recipe, it made the muffin incredibly moist. <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoOJM_v6mrVMcJrjjXlgnIweJTAvNc0_QFY_qpFuOubm9fBJimL9WrvblL8AL66F_eLebM21b1k7JO2nX2ND5efu5E_5-chiWq_6IFcAoJfnzeFboUEKXkOTI3vPks46Q77nXSU-2m_Is/s640/blogger-image--422558252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoOJM_v6mrVMcJrjjXlgnIweJTAvNc0_QFY_qpFuOubm9fBJimL9WrvblL8AL66F_eLebM21b1k7JO2nX2ND5efu5E_5-chiWq_6IFcAoJfnzeFboUEKXkOTI3vPks46Q77nXSU-2m_Is/s640/blogger-image--422558252.jpg"></a></div><div class="separator" style="clear: both;">I did the drizzle on the top as the muffin itself had a lovely strong lemon flavour and wasn't too sweet so the drizzle just added an extra zing. When I cut into it, those blue poppy seeds looked fabulous dotting the muffin here and there.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm63l_QzGZFq8QqpTaqjQaC79ffch4SeP0TLHTebK3G_FtIUZKN1lyJnmVXIq-JGt2BwDpVV7lcffvB5xfIColCW2Y7ReTsijQ6ubH0qEmm3WSzp-rDf0R6tVxU8tpnxflFI-5YqT9OBI/s640/blogger-image--1376007397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm63l_QzGZFq8QqpTaqjQaC79ffch4SeP0TLHTebK3G_FtIUZKN1lyJnmVXIq-JGt2BwDpVV7lcffvB5xfIColCW2Y7ReTsijQ6ubH0qEmm3WSzp-rDf0R6tVxU8tpnxflFI-5YqT9OBI/s640/blogger-image--1376007397.jpg"></a></div><div class="separator" style="clear: both;">They didn't overpower the muffin and instead I found gave it an 'earthy' taste which I really liked. During my research, I discovered that poppy seeds aid sleep. So I ate my muffin and did my taste test before heading to bed. So here's to a good nights sleep. Maybe we can rearrange the world view so muffins can be a supper snack instead...just make sure you don't forget to go heavy on the poppy seeds!</div></div></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-11927599060696217192013-05-06T02:50:00.001+08:002013-05-06T02:50:29.538+08:00White Toblerone Bundt cake...So, what do you do when you get given one of those massive Toblerone bars? You instantly go in search of a way to turn it into something even more divine like a Bundt cake. I do like Toblerone but I must admit that I find the white chocolate a bit sickly and sweet on its own. However, when it becomes the base for a Bundt cake it becomes transformational. This cake was so moist and soft. It melted in your mouth. The intense sweetness of the chocolate had gone and instead it made the cake rich and flavourful. There was 200g of Toblerone in this, which was half of one of those giant bars. I could easily have just sat and sliced another five slices of this and gobbled them down. Self-restraint is not easily accomplished around this cake. Make at your own waistlines risk!<br />
<br />
White chocolate Toblerone Bundt cake<br />
<br />
Melt in a double boiler :<br />
250g butter<br />
200g white Toblerone<br />
1 cup milk <br />
1 cup caster sugar<br />
2 tsp vanilla extract<br />
<br />
Leave to cool. Once cool add 2 cups plain flour, 2 and half tsps baking powder and 3 beaten eggs.<br />
<br />
Pop in the Bundt pan and bake for about 40 minutes. Check after 30 minutes though. You don't want to overcook and lose that lovely moistness. Cool completely on a wire rack before turning out onto a cake stand. Sprinkle with icing sugar.<br />
<br />
Devour shamelessly! <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fbiMNmyQPFP5XAmJ852dK1k3S_bFYYvMNy9yRhi0V3CtSztRtuht3tIEDeZcAshkRfJbnSngJYC1YBvCZOY4i3oqsfU30Hs1nh-X5o1NdIq17Gv3i5tDu35wIZCM9-zMvzet7FsFK30/s640/blogger-image--645599512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5fbiMNmyQPFP5XAmJ852dK1k3S_bFYYvMNy9yRhi0V3CtSztRtuht3tIEDeZcAshkRfJbnSngJYC1YBvCZOY4i3oqsfU30Hs1nh-X5o1NdIq17Gv3i5tDu35wIZCM9-zMvzet7FsFK30/s640/blogger-image--645599512.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjll0cRECBSWzDCIgfnrQdPc0tG4CzfXINrItBdq-uMQt2YzeV0oNWhjr-_CEz_zYSXvwtOKasRtdntwARCKrJfyuKRSHiHAOOSiuA0UonHi8w1SkkCG-CxjqfDeHGmaPgu8_o_yjhaJME/s640/blogger-image-1955392188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjll0cRECBSWzDCIgfnrQdPc0tG4CzfXINrItBdq-uMQt2YzeV0oNWhjr-_CEz_zYSXvwtOKasRtdntwARCKrJfyuKRSHiHAOOSiuA0UonHi8w1SkkCG-CxjqfDeHGmaPgu8_o_yjhaJME/s640/blogger-image-1955392188.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-7788475241144896652013-04-22T05:21:00.001+08:002013-04-22T05:21:36.766+08:00Melt in your mouth jam sandwich biscuits...There is something so insanely comforting about a jam sandwich biscuit. It's such an old school biscuit that believe me, something that has been around that long, has to tickle your taste buds. So, let's not try for a second to imagine that biscuits in a packet are going to taste anything like the ones you can make from scratch. The only real fiddley bit in making your own is the actually assembly of the biscuits. However, once I had a method to the madness it moved along quite easily. <br />
So, first you start with your shortbread - 1 cup butter creamed with 1/2 cup icing sugar, then add a teaspoon of good vanilla extract, finally 2 cups plain flour. Mix until it comes together, shape into a disc and refrigerate for an hour. Once chilled, roll out and use your cutters to get as many biscuits as you can. Use smaller cutters to cut out centre pieces. Bake for 10 minutes. Once cooled, spread jam on the full biscuits. Sprinkle the cut out biscuit with icing sugar and sandwich on top. Devour shamelessly! Taking comfort in each bite...one is never enough! <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEu6qsGtri9Wlo2ah-McxM6GCHin9PHEgBvbaaDdJXVsjyDHQ1MVWiJN_XlTVMe3-5FKvhG-gXOcixD63NMETg682vqyKjQ2KpcdHjCEgC-VCjk-MJ5yHZSj3qCEFE5uxbAf3EzR0caYk/s640/blogger-image--1818787901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEu6qsGtri9Wlo2ah-McxM6GCHin9PHEgBvbaaDdJXVsjyDHQ1MVWiJN_XlTVMe3-5FKvhG-gXOcixD63NMETg682vqyKjQ2KpcdHjCEgC-VCjk-MJ5yHZSj3qCEFE5uxbAf3EzR0caYk/s640/blogger-image--1818787901.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-2824453750439656292013-04-16T01:42:00.001+08:002013-04-16T01:42:41.213+08:00A little bit of spice...vegetable curry puffsOh I adore ready made puff pastry...it opens up a plethora of baking opportunities. This evening I felt like something hot and spicy to pick me up so what better way than to pop some curry vegetable and potato filling onto a square of puff pastry. Fold it over, press down edges, cut a few breathing slits and into the oven. They're ready in about twenty minutes and are really best eaten on the day. A lovely satisfying savoury snack. <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-jUGP0atuqJYZh13lSsWneYJz8D7SFUNZinGiKuvQg3QutqiLj6qQfpm_snW8JlMDN6SFC5KH5zox_fzmzTayJrN-f96yWzHcyE2Mee61FKvVyNIzUoKCNWrjcYqSmqlkTTB4fchQaQ/s640/blogger-image-91613947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-jUGP0atuqJYZh13lSsWneYJz8D7SFUNZinGiKuvQg3QutqiLj6qQfpm_snW8JlMDN6SFC5KH5zox_fzmzTayJrN-f96yWzHcyE2Mee61FKvVyNIzUoKCNWrjcYqSmqlkTTB4fchQaQ/s640/blogger-image-91613947.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-85323216596611950962013-04-01T01:03:00.001+08:002013-04-01T01:03:06.029+08:00Easter morning breakfast of champions!So what do you feed a hungry family on Easter morning? A breakfast of champions, of course. And what might a breakfast of champions be? Baked French toast with homemade blueberry syrup.<br />
Baked french toast...so incredibly easy and so fabulously delicious. The real difficulty is not locking yourself in the nearest cupboard and devouring the whole tray of it yourself! The trick is to prepare it the night before and leave it in the fridge for the bread to soak up all the flavour. Pop it in the oven when you wake up and it will be ready in an hour. When it comes out try ad wait patiently for it to cool slightly before slicing a big square, spooning over your blueberry syrup and digging in. You really couldn't ask for a more satisfying morning treat.<br />
<br />
Baked French toast<br />
<br />
Half a sliced loaf of bread (I used regular sliced pan but the 'big slices' variety)<br />
5 eggs<br />
1.5 cups of milk<br />
.75 cup of cream<br />
1 tbsp vanilla extract<br />
Freshly grated nutmeg<br />
<br />
Cut up the bread slices into squares and squeeze them into a well greased baking tray. Don't worry too much about the placement just squeeze in as much as you can.<br />
In a bowl, whisk eggs, milk, cream, vanilla and nutmeg.<br />
Pour over bread and cover.<br />
Leave overnight in the fridge.<br />
<br />
Streusel topping<br />
.5 cup flour<br />
.5 cup dark brown sugar<br />
1 tbsp cinnamon<br />
.5 tsp salt<br />
3 tbsp butter<br />
<br />
Put flour, sugar, cinnamon and salt in a bowl. Cut in butter until mixture resemble coarse breadcrumbs.<br />
<br />
Next morning, heat oven to 190c and sprinkle the streusel topping over bread. Pop in the oven for an hour.<br />
Take out and devour shamelessly...you deserve it (especially if you gave up sweet things for Lent!)<br />
<br />
Blueberry syrup<br />
<br />
1 cup fresh blueberries<br />
.75 cup sugar<br />
1 cup water<br />
2 tsp cornflour dissolved in some hot water<br />
<br />
Put blueberries, sugar as water in a pot. Bring to the boil and simmer until blueberries are soft. Add dissolved cornflour to blueberry mix and stir until syrup has thickened. Pour generously!<br />
<br />
<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XgX-siscc-W5YJeOo3o_9EvWg9LLCpYjDMxnAeGVu1KJVGl5S2VupSdF5cVXCLnXYrBakLUdD_2F22rJL08G3uIUtDTngHvv9PI7RQzEXqkxjC2dlZE1oHk-ISDMgYqx41Gh-p3D4As/s640/blogger-image--1991852780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XgX-siscc-W5YJeOo3o_9EvWg9LLCpYjDMxnAeGVu1KJVGl5S2VupSdF5cVXCLnXYrBakLUdD_2F22rJL08G3uIUtDTngHvv9PI7RQzEXqkxjC2dlZE1oHk-ISDMgYqx41Gh-p3D4As/s640/blogger-image--1991852780.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com1tag:blogger.com,1999:blog-3185729162268909630.post-53959645660612156872013-03-26T06:51:00.001+08:002013-03-26T06:51:15.340+08:00Brown rice flour banana bread...experiments into the healthier side of
life continue...So after my success with the spelt flour cookies, I thought it was time to give the bag of brown rice flour lurking with intent at the back of the cupboard a go. You can't usually go wrong with banana bread. So I found a recipe using brown rice flour. It was fairly easy to make as most banana bread is and I had it in the oven in no time at all. I felt like my bananas could have been a bit larger but I had to make do with the two little ones in the fruit bowl. I liked the addition of the peanut butter because I think it goes very well with banana. I didn't have milk chocolate chips so I just hacked up a dark chocolate bar and put that in. It seemed to take ages to bake and I had to cover the top about half way through with tin foil because it seemed to be browning a tad too quickly. Once it was out and cooled a little, it was time for the taste test. I can't say that I particularly noticed the brown rice flour, it doesn't have a strong taste at all. I think spelt has a far more nutty taste to it than brown rice flour. There was no change in texture which I was pleased about as I had read that sometimes this particular flour can have a gritty texture. I felt the bread was a little bit dry, but nothing that a good cup of tea or coffee with my slice didn't remedy. I would definitely tweak the recipe next time to try and get a moist bread. It has however, inspired me to continue my healthy experimentations with alternatives flours and I will see what I can seek out in the local health shop. <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVigrrPUjfMeTyoGN2D0-OY2EzGWJpz156TqvJsb84rJnnniXfWzfO__GhUn95wXwLtLaolY5ZyPNs8n-A_SmQroJF-Yetvl5rR3e0kncwHmRxYuDfvcH1UsH4MZITQWR2l9nTQQ0Q9AM/s640/blogger-image--1553933910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVigrrPUjfMeTyoGN2D0-OY2EzGWJpz156TqvJsb84rJnnniXfWzfO__GhUn95wXwLtLaolY5ZyPNs8n-A_SmQroJF-Yetvl5rR3e0kncwHmRxYuDfvcH1UsH4MZITQWR2l9nTQQ0Q9AM/s640/blogger-image--1553933910.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-73744108287227829492013-03-19T01:03:00.001+08:002013-03-19T01:05:49.537+08:00Health kick...chocolate chip spelt cookies...Ok, so post Christmas I generally tend to feel like a giant walking pudding! I know I have eaten way too much turkey and ham, my had has slipped into the Roses box to the point that I believe it has a will of its' own and I can't kid myself that I am just shaving bits off the Christmas cake...hell I'm slicing off chunks...then February hits and you tell yourself that a few chocolate biscuits here and there to maintain the sugar high will be easy to lose and before you know it, March smacks you in the face and your skinny jeans don't make it past your ankles. EVERYTHING feels a little too snug and the misery begins to really sink in that you only have a couple of months before the (so called) summer hits. Of course, with summer comes the bikini...the bane of every woman who has every struggled with their weight! However, if the truth is indeed meant to be out there, I'm adding one more. I like sweet things...actually no, I LOVE sweet things. I bow down to the comfort, satisfaction and sheer joy they bring. I could never give them up. NEVER. EVER. Anyone who has managed to live their life and restrict the wonder of chocolate in all its forms...you idiots! You have deprived yourself of one of the greatest foodstuffs the world has ever known. Ok, so now we have the fact that I am a chocoholic down...we get to the next point. What does one want to do when one needs to desperately have chocolate in their lives AND squeeze into the official uniform of summer? Get creative! Hence, introducing spelt chocolate chip and almond cookies. I am intrigued by spelt flour and its benefits. So much so that I decided the best way to get to grips with it was to buy a bag and see what could be done. To my surprise, the flour producers made it very easy by listing some recipes on the back. They were for bread, bread, bread and cookies....HELLO! The recipe couldn't have been simpler. The batter took about 5 minutes to get together. Now, of course, the recipe on the flour bag didn't call for almonds and chocolate chips. However, they sounded insanely healthy with just the cinnamon that I had to make an über healthy version and a sneaky little chocolate fix version. Surprisingly both were good. Sneaky little chocolate version won simply because it contained the worlds greatest foodstuff...of course. Über healthy version was also satisfying, sweet and had a good kick from the cinnamon. The wholemeal spelt flour gives quite a nutty taste and texture to the cookie, but it's good, filling and satisfying. I would recommend anyone trying to stay away from the baddies in the biccie jar to try these. After all they are gluten and dairy free but yet still taste like you are having something naughty. Also, when you make them be sure to press them down with a fork to flatten them out. They don't spread much during baking and if you don't flatten them then you are left with nice little mounds! <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKZE0FQH3B43V_kclLnUN9lYOaRgJHLCjxfZZl7SGrb6XokY8bMiN32OcycJNUlN8PefR29tvl_f-y-P2vrv0NC4urcf7o4ppI_jX0qKkP2Fw3UJAdLyedyjBnfNnbvAQv7p-_C4cUH4/s640/blogger-image-1621665828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfKZE0FQH3B43V_kclLnUN9lYOaRgJHLCjxfZZl7SGrb6XokY8bMiN32OcycJNUlN8PefR29tvl_f-y-P2vrv0NC4urcf7o4ppI_jX0qKkP2Fw3UJAdLyedyjBnfNnbvAQv7p-_C4cUH4/s640/blogger-image-1621665828.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1R8W2_uVm3kz3JpIzCGgJaK4d81u2pbx5kbi_Sw2ftQa5TpWPji5OEjNJKR-PxPIfTvE-3N9dNPyZcfqmGqgXPSoWRMcJ_bB7ZJ49S2OTR3w8NAH9di3izKTKv86zDRE4UgBztY_SPvE/s640/blogger-image--734353373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1R8W2_uVm3kz3JpIzCGgJaK4d81u2pbx5kbi_Sw2ftQa5TpWPji5OEjNJKR-PxPIfTvE-3N9dNPyZcfqmGqgXPSoWRMcJ_bB7ZJ49S2OTR3w8NAH9di3izKTKv86zDRE4UgBztY_SPvE/s640/blogger-image--734353373.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSl56kslqeDNmig6cj0DLd93e_mzQ9Z3YDh6Vx9DWYSRfPYS43HReM9U3CnyKk3MkkM0TVZ7JRRo6L64B_L15MWoAmlZmGh0RyURcGS8SQPAarTdZdbC2cGCx8C7J451izoZkxpczlXyg/s640/blogger-image-942963193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSl56kslqeDNmig6cj0DLd93e_mzQ9Z3YDh6Vx9DWYSRfPYS43HReM9U3CnyKk3MkkM0TVZ7JRRo6L64B_L15MWoAmlZmGh0RyURcGS8SQPAarTdZdbC2cGCx8C7J451izoZkxpczlXyg/s640/blogger-image-942963193.jpg" /></a></div> <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbabf7T9Cz9z3pkQb6gUXRIODq1kcQw7kLfk3ApgQeO5WDcDZC8b16Ud4yThxkQcfmcaNE-SDvmyUAIy3OGO-N2Kx1mWJDdBD27HPkERYg0Md9J8HlqyBd2pIV4pMeWLDoeVWQXUlvYA/s640/blogger-image-748930370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbabf7T9Cz9z3pkQb6gUXRIODq1kcQw7kLfk3ApgQeO5WDcDZC8b16Ud4yThxkQcfmcaNE-SDvmyUAIy3OGO-N2Kx1mWJDdBD27HPkERYg0Md9J8HlqyBd2pIV4pMeWLDoeVWQXUlvYA/s640/blogger-image-748930370.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-91467726739826004182013-01-11T20:14:00.001+08:002013-01-14T06:11:02.382+08:00Post Christmas pick me up...Bacon, Spinach and Mushroom QuicheSo what do you do after you are all turkey'd and ham'd out after the Christmas? Make quiche! I love quiche. I find it incredible satisfying and perfect with a good helping of salad. The best part of it all is that it is incredibly simple to make. Especially if like me you are extra lazy and buy the ready made short crust pastry! You bake that first for about 10 mins with some parchment and baking beads on top. The rest is a matter of deciding what you would like to put in the quiche or whatever you have in your fridge. Generally I like to gently fry those ingredients first. Then I add them to 4 eggs, milk and cream. Pop in some dried herbs, add a grating of nutmeg, salt and pepper and into the dish. Bake in the oven for about 55 minutes or until the egg is set. When you take it out, hold back from cutting into it. Let it cool for about 15 minutes. Then away you go...it couldn't be simpler and the possibilities are endless! Just use your imagination... <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKg71nJMW_U0z7dDPwgi7JtLtarCQReVkxeeS5eVxrDYdPEyRs8pz8kLJR76ePH50y55gqnOqLHNj6joOMPv5mNQ6EplkenknoCO1AW2OBgPJfVOyvCPUxTU7lE_n0I86WAYjrJKMTN64/s640/blogger-image-181808055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKg71nJMW_U0z7dDPwgi7JtLtarCQReVkxeeS5eVxrDYdPEyRs8pz8kLJR76ePH50y55gqnOqLHNj6joOMPv5mNQ6EplkenknoCO1AW2OBgPJfVOyvCPUxTU7lE_n0I86WAYjrJKMTN64/s640/blogger-image-181808055.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com1tag:blogger.com,1999:blog-3185729162268909630.post-2553125749159897912013-01-11T20:03:00.001+08:002013-01-11T20:03:57.876+08:00Christmas Bundt Spice Cake...Got this recipe from the lovely blog of Not Quite Nigella. It was quite an alternative cake for this household who enjoys the rather traditional cake. The spice taste was good and strong, however I would have liked it a little more moist. Mine seemed a bit dry so I made up for that by spreading on some butter thickly! Not sure if the dryness was due to it being in the oven too long, would have to shorten the time if I made it again. I must admit I do like the traditional cake with its extravagant amount of fruit, so I did add extra into this and soaked them overnight in some rum. Let's face it a Christmas cake isn't a Christmas cake without the hint of something alcoholic in it. Nevertheless it was good to try something different but I might be back to traditional cake again next year... <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzYVTwYz7t0521FeevMwxrgqGErgT3td5g5iUbQPkIRn-W8fubnx4RmV-77OCebk2fq7MX7eW3aeaZ7dS1Z03Jotk7hB_dMSs7VX0545UVRWZp9BSE9ia4tAEGiyDCHt9SP7xPapYxJA/s640/blogger-image-276578718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzYVTwYz7t0521FeevMwxrgqGErgT3td5g5iUbQPkIRn-W8fubnx4RmV-77OCebk2fq7MX7eW3aeaZ7dS1Z03Jotk7hB_dMSs7VX0545UVRWZp9BSE9ia4tAEGiyDCHt9SP7xPapYxJA/s640/blogger-image-276578718.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-31761634910243285052012-09-21T19:27:00.001+08:002012-09-21T19:38:21.971+08:00Nutty, swirly, chocolatey Banana Bundt CakeTake one regular banana bread recipe and jazz it up with the addition of a nutty, swirly, chocolatey centre. For my swirl I used raisins, chopped up bittersweet chocolate, dark brown sugar, chopped walnuts and mixed spice. Then I alternated it between the regular banana bread batter. The result was delicious. It just added a extra zing to the taste. A lovely chocolatey surprise! I made this one last night and by midday half of it is gone. That says it all to me.<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTav0qePbBT48EVO8OmR1XqbwA4g52M_kGZ-xykiJeMzfN0hLdWp3eFhdE95axtDv3n8MJXC832X-uz4eGxbyZDQnVf13nfOxTkwf61NP1hBYuK_wXJASB0GHMUGJUVHJ7Gbd5UOtV738/s640/blogger-image--201594031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTav0qePbBT48EVO8OmR1XqbwA4g52M_kGZ-xykiJeMzfN0hLdWp3eFhdE95axtDv3n8MJXC832X-uz4eGxbyZDQnVf13nfOxTkwf61NP1hBYuK_wXJASB0GHMUGJUVHJ7Gbd5UOtV738/s640/blogger-image--201594031.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfX6vfglkLwDmm44WAodSvbei1yojzI1CsggzT7sPgb6YO6z9hG0KNQf-uXiZaPKe-Y5pXuvs57a6mczXOdpt2T8wTRQuHTjq5ZFLCxtG7H0XlG0bFyDSMx70sdiyJDJmK0Cg1cJpsWEQ/s640/blogger-image-794798644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfX6vfglkLwDmm44WAodSvbei1yojzI1CsggzT7sPgb6YO6z9hG0KNQf-uXiZaPKe-Y5pXuvs57a6mczXOdpt2T8wTRQuHTjq5ZFLCxtG7H0XlG0bFyDSMx70sdiyJDJmK0Cg1cJpsWEQ/s640/blogger-image-794798644.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-5799308618168043482012-09-05T07:33:00.001+08:002012-09-05T07:33:58.406+08:00Road trip sustenance...banana almond bundt cakeThis is for a picnic we'll be having tomorrow on a road trip to the Cliffs of Moher in the west of Ireland. How can you NOT make a bundt cake when visiting cliffs? Is this generous delight not a reminder of those wondrous natural features? Anyway, haven't tasted it yet, but it sure smelled delicious coming out of the oven...will update tomorrow...<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHBNJO4Cem-d9vZYa8vMLJcd__cfzFiDCuBhpB1Rflw8GMPJ3YBYJCDRyjVFJG7DLQlokHE4v-4PneM9j5BJmZspf7bRrKz0NiPaprb62OZVV8Wp8oFTeXujTX3J-aUccZYrSiNiF79Y/s640/blogger-image-1900865497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHBNJO4Cem-d9vZYa8vMLJcd__cfzFiDCuBhpB1Rflw8GMPJ3YBYJCDRyjVFJG7DLQlokHE4v-4PneM9j5BJmZspf7bRrKz0NiPaprb62OZVV8Wp8oFTeXujTX3J-aUccZYrSiNiF79Y/s640/blogger-image-1900865497.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTme_IqK6rVBq_ep411r5HzM2fmQUvrvBMcM4t4GFg9zHDgEzdA7eaCJEiDQMsBY2KR9W2gWlTJl1-6BggK7W2cwneQtnMkX8I5eQXM0HlmrK-oR9C8ZUCqMvq4jFlT4yJDbNwHjN6iJw/s640/blogger-image--1019632417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTme_IqK6rVBq_ep411r5HzM2fmQUvrvBMcM4t4GFg9zHDgEzdA7eaCJEiDQMsBY2KR9W2gWlTJl1-6BggK7W2cwneQtnMkX8I5eQXM0HlmrK-oR9C8ZUCqMvq4jFlT4yJDbNwHjN6iJw/s640/blogger-image--1019632417.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvX-EdYUnWcyjPNqisB6JhazP-YGggrdtaDwvs0M15nGadhqLoXj0gY8rFeiG0PupqD-rbWChSPENZZk2NsW2EW40qrvu_zOnIfXae7kGwayJBukjsZcAjaMbS7z_olLE9ZxCrwlWXpuM/s640/blogger-image--680796221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvX-EdYUnWcyjPNqisB6JhazP-YGggrdtaDwvs0M15nGadhqLoXj0gY8rFeiG0PupqD-rbWChSPENZZk2NsW2EW40qrvu_zOnIfXae7kGwayJBukjsZcAjaMbS7z_olLE9ZxCrwlWXpuM/s640/blogger-image--680796221.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-57152091389053605262012-08-20T17:34:00.001+08:002012-08-20T17:34:45.485+08:00Mmmmmm...carrot bundt cakeI think carrot cake is one of those cakes that most people like. This one certainly got a quick death. The recipe for this I got from Food Librarians blog. She loves bundts and has made some amazing ones. I'm a big fan of her blog.<br />
It is an incredibly easy recipe, substituting butter with olive oil. Lots of carrots and walnuts. Delicious. You actually feel, with each mouthful, that you are eating a very healthy cake. I like that feeling!<br />
This cake was surprisingly light. Sometimes I find carrot cake quite dense and heavy. This one was soft too. I iced it with a vanilla cream cheese glaze because I prefer it to lemon. <br />
This is so easy that it's definitely worth a try!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGUosGeJQtvbNT_SWk1-T2ywxaI5z02XVY-ts8xzfsPl9vsvSzb-JaKoC8jWLh6SmmM_ny0ZzixDXBzLAEOQRvJKVcMd4i9eH8SZcdISxulqubDuk2hz1Z8Fmqx_LCvIRwx5z9Bbc-MQ/s640/blogger-image-2083224096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGUosGeJQtvbNT_SWk1-T2ywxaI5z02XVY-ts8xzfsPl9vsvSzb-JaKoC8jWLh6SmmM_ny0ZzixDXBzLAEOQRvJKVcMd4i9eH8SZcdISxulqubDuk2hz1Z8Fmqx_LCvIRwx5z9Bbc-MQ/s640/blogger-image-2083224096.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92TuHzgCPgS9gWF0R7x7PTUrDaWvHJSwJgLFmp8sJ6weDFH-c5ORND0jpgBbb0DaKikFSeMTXgkGL-vkkkzS89jnoJ4vLoWB_GxwH15uvKSfqzohjHHUtCyx1Cln6CqIx8JFxFH1rC4A/s640/blogger-image-289452468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92TuHzgCPgS9gWF0R7x7PTUrDaWvHJSwJgLFmp8sJ6weDFH-c5ORND0jpgBbb0DaKikFSeMTXgkGL-vkkkzS89jnoJ4vLoWB_GxwH15uvKSfqzohjHHUtCyx1Cln6CqIx8JFxFH1rC4A/s640/blogger-image-289452468.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi678Py6Bu6MxjqFY14JCU5jbcSfs7j9_LJal8blz-9nZz-j3Df4t3gG0hWkuwPTSTL0vHKxxWLgs4ZNMdz3ZvsR4_VuCq611F84R3HvR_kmEtnLNhoFCl5evb7zShWBzWSQUaTcyIkCOA/s640/blogger-image-1067455180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi678Py6Bu6MxjqFY14JCU5jbcSfs7j9_LJal8blz-9nZz-j3Df4t3gG0hWkuwPTSTL0vHKxxWLgs4ZNMdz3ZvsR4_VuCq611F84R3HvR_kmEtnLNhoFCl5evb7zShWBzWSQUaTcyIkCOA/s640/blogger-image-1067455180.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com2tag:blogger.com,1999:blog-3185729162268909630.post-73738909956726574812012-08-17T18:44:00.001+08:002012-08-17T18:44:16.532+08:00White chocolate bundt cake...just so good!Another day, another request...this time for a white chocolate bundt cake. And believe it or not, this is something quite difficult to find a recipe for...most recipes I did find had white chocolate mixed with milk chocolate. However my request was for a pure white chocolate cake. So I found one recipe and did some tinkering with it. The result was a very delicious moist cake. It tasted like old-fashioned goodness. Reminded me of sara lee type pound cakes. However, I did have a moment of panic when I inserted my cake tester because it seemed like a part of it was hollow. When I eventually for it out of the tin, there was indeed a small section of the cake that had a hollow section at the bottom. I'm not entirely sure why this happened. I must admit that I do find baking with white chocolate quite unpredictable. It's definitely a very different substance to milk or dark chocolate. This is also why I didn't ice it, I was worried that it was a cake disaster and hollow all round. Thankfully though it was incredibly delicious, an I think it might have been the white chocolate chips put in layers in the cake that somehow caused the hollowness. I definitely will try this again and aim to get it right visually. Taste-wise though it was really perfect!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8DERlzeB4y45Tyo9r2Mces4j9202I7b3xzj1SAiJ7uCzc8CdG_3SQvcPp_tjxcwEv7jIqvkvjB4uHD3kV3v7gTE6cXIf3FghcjuJ7K1W4v4rFg-HAwHKvjxNeDqzBDX2s32hXOLF_GU/s640/blogger-image--64574086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8DERlzeB4y45Tyo9r2Mces4j9202I7b3xzj1SAiJ7uCzc8CdG_3SQvcPp_tjxcwEv7jIqvkvjB4uHD3kV3v7gTE6cXIf3FghcjuJ7K1W4v4rFg-HAwHKvjxNeDqzBDX2s32hXOLF_GU/s640/blogger-image--64574086.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTQfMcaFBm1M6Ziu_XtDsi3p6jd31aM9mSuZEFEiUWUYEWgnKxYl2IHZlSDypz1qbpfRYS2oxlKEBmQFqoG_Kzkt4Mvky_beQD5o-FOp67fl2kTxOs1q9YTdFy-XSqBPVciGS0_k2jn0/s640/blogger-image-357986516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTQfMcaFBm1M6Ziu_XtDsi3p6jd31aM9mSuZEFEiUWUYEWgnKxYl2IHZlSDypz1qbpfRYS2oxlKEBmQFqoG_Kzkt4Mvky_beQD5o-FOp67fl2kTxOs1q9YTdFy-XSqBPVciGS0_k2jn0/s640/blogger-image-357986516.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com2tag:blogger.com,1999:blog-3185729162268909630.post-89468798162342304082012-08-07T04:09:00.001+08:002012-08-07T04:10:17.141+08:00Lovely lemon blueberry buttermilk bundt - now there's a mouthful!And the baking continues with a fury. I can't contain myself, really, after such a long time of baking in a tin box on top of a gas stove it's just so good to have a proper oven again. I found two packets of fresh blueberries hiding in the back of the fridge and figured they couldn't be left there much longer. So what better way to use them up than in a fabulous bundt cake?<br />
And did this bundt turn out a dream or what? It was so moist and soft. I could really have just sliced piece after piece and devoured it all. It was really light and the lemons and blueberries combined perfectly. The tangy lemon drizzle added a little kick. Rather naughtily, someone suggested topping a piece with some whipped cream...and oh what an added delight! This is a great cake to have at a picnic, barbecue, or tea party. Actually it's a great cake for any occasion. You don't need much space left in your tummies to squeeze in a piece of this lovely light lemony cake!<br />
<br />
Blueberry-Lemon Buttermilk Bundt Cake<br />
<br />
For the Cake:<br />
2½ cups + 2 tablespoons all-purpose flour, divided<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
1¾ cup granulated sugar<br />
Zest of 1 lemon<br />
1 cup unsalted butter, at room temperature<br />
3 eggs, at room temperature<br />
½ teaspoon vanilla extract<br />
¾ cup buttermilk<br />
3 cups blueberries<br />
<br />
For the Glaze:<br />
2 cups powdered sugar<br />
2 to 3 tablespoons milk<br />
1 tablespoon unsalted butter, very soft<br />
<br />
1. Preheat oven to 350 degrees F (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a 10-cup Bundt pan; set aside.<br />
<br />
2. In a medium bowl, whisk together 2½ cups of the all-purpose flour, the baking powder and salt; set aside.<br />
<br />
3. In the bowl of a stand mixer (or large mixing bowl), use your fingertips to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened. Add the butter and cream together on medium speed until light and fluffy, 3 to 5 minutes.<br />
<br />
4. Reduce the speed to low and add the eggs one at a time, mixing for a minute after each and scraping down the bowl before adding the next. Add the vanilla and mix briefly to combine.<br />
<br />
5. With the mixer still on low, add 1/3 of the flour mixture, beating until just barely combined, followed by ½ the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and the remaining flour.<br />
<br />
6. In a large bowl, combine the blueberries and the remaining 2 tablespoon of all-purpose flour, tossing together so they are evenly coated. Use a rubber spatula to gently fold the blueberries into the cake batter. Spread the cake batter in the prepared pan and smooth the top. Bake for 55 to 60 minutes, until a cake tester comes out clean. Cool the cake on a wire rack for 30 minutes, then turn it out onto a serving platter and let cool completely.<br />
<br />
7. Once the cake is cool, whisk together the powdered sugar, milk and butter until smooth. The icing should be quite thick (if you’d like it thinner, you can add more milk, a teaspoon at a time, until you get it to the consistency you want). Use an offset spatula to spread the glaze on top of the cake, giving it a little nudge down every so often. The cake can be stored, covered, at room temperature for up to 4 days.<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFY4g-6cAfQZ39c1Tw-3Z0k22SBUhwqclHUBpfYxvkRYcwxYb4_Nx1nGKwbqbWsS0ArwLQcSCrvtFVJ0-WRkTU3gNfTwshCeUAZSzMXPjn5fTJad3fyj3kQG5cHqgyTKRpI2q1xgKzaP4/s640/blogger-image--1410874674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFY4g-6cAfQZ39c1Tw-3Z0k22SBUhwqclHUBpfYxvkRYcwxYb4_Nx1nGKwbqbWsS0ArwLQcSCrvtFVJ0-WRkTU3gNfTwshCeUAZSzMXPjn5fTJad3fyj3kQG5cHqgyTKRpI2q1xgKzaP4/s640/blogger-image--1410874674.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLngsF1lxxpws56UbYcjoRWXIhzwaS0a6mu4XuQglxaHkKBr6DsJJVHvKr6zLAx4YnoEiNAlXrYrBWthj1ASDcI2U0mR_EUZ05umgQ8wznYhGiwKf6yA08ohV6fz7y3Ej7EPfuMqVrtc/s640/blogger-image-1833631202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLngsF1lxxpws56UbYcjoRWXIhzwaS0a6mu4XuQglxaHkKBr6DsJJVHvKr6zLAx4YnoEiNAlXrYrBWthj1ASDcI2U0mR_EUZ05umgQ8wznYhGiwKf6yA08ohV6fz7y3Ej7EPfuMqVrtc/s640/blogger-image-1833631202.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSNlRR-BthtCCm4TI3eIShqH4X4w0Z7HwYGvcfCk40-rcKetWnpai6DAr9z6k6J_-xTgpFTXjbF_UQZEINSs5_iA7jPhqMfVzpMeJWhLzW6IlnJuU7d-twvnvpbaFsVSiKQpcMUEaX9E/s640/blogger-image--394873496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSNlRR-BthtCCm4TI3eIShqH4X4w0Z7HwYGvcfCk40-rcKetWnpai6DAr9z6k6J_-xTgpFTXjbF_UQZEINSs5_iA7jPhqMfVzpMeJWhLzW6IlnJuU7d-twvnvpbaFsVSiKQpcMUEaX9E/s640/blogger-image--394873496.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-46409311810650079712012-08-02T20:49:00.001+08:002012-08-02T20:53:34.188+08:00Chocolate and peanut butter bundt - a special requestOk so I've just moved back to Dublin and my precious bundt pan from Bali is still in transit somewhere between here and there. Well, a baker just ain't a baker unless she has her bundt pan so I headed into the city on a mission to find one. It took awhile, and I did end up with blisters on my feet. I also had to spend the entire search convincing my younger brother that every step we took in this mission was a step closer to obtaining a baking pan that created a piece of heaven. Naturally, I had to live up to this statement. I mentioned some flavours and he jumped at peanut butter and chocolate. So that's what I made. This is a delightful cake. Richly chocolately but yet a nice nutty surprise in the middle. And the verdict from my brother was a big thumbs up followed by a discussion on how the bundt cake does seem to just epitomise the absolute essence of yumminess in its shape, size, form and ultimately taste. I must say that since I first discovered the bundt I have developed a complete and utter love for it. I do find it aesthetically to be such an attractive cake shape that it surprises me that so many shops here had no pans available for sale. I could spend hours salivating over the many shapes and sizes of bundt pans available in America and want to cry that hardly any are available here. How could anyone not fall in love with this charming cake form? As you can see from the photos, I didn't even manage to get the chocolate drizzle on before a piece had gone!<br />
<br />
Peanut Butter and Chocolate Bundt <br />
<br />
For the filling :<br />
2/3 cup peanut butter<br />
1/3 cup cream cheese, softened<br />
1 tablespoon butter, softened<br />
3 egg yolks<br />
1 teaspoon vanilla<br />
1/3 cup granulated sugar<br />
2 tablespoons all-purpose flour<br />
<br />
For the cake batter :<br />
1 3/4 cups all-purpose flour<br />
1/2 teaspoons baking soda<br />
1/2 teaspoons salt<br />
12 tablespoons natural cocoa powder<br />
3/4 cup boiling water<br />
3 ounces quality bittersweet chocolate, chopped<br />
12 tablespoons sour cream<br />
12 tablespoons butter, softened<br />
1 2/3 cups packed brown sugar<br />
2 eggs<br />
2 teaspoons vanilla<br />
<br />
Preheat oven to 350<br />
<br />
To make the filling :<br />
In a large mixing bowl, beat peanut butter, cream cheese and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Fit a pastry bag with a large plain tip and scoop the filling into the bag. Place in the refrigerator until ready to use.<br />
<br />
To make the batter :<br />
In a medium bowl, whisk together flour, baking soda and salt.<br />
In a medium metal or glass bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until smooth. Mix in sour cream.<br />
In large mixing bowl, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. For example - mix in 1/3 of the flour, 1/2 of the cocoa mixture, another 1/3 of the flour, the rest of the cocoa mixture and finishing with the final 1/3 of the flour. Mixing just until combined with each addition.<br />
<br />
Spray a bundt pan with a nonstick spray that has flour included (like Baker's Joy or Pam with Flour). Spoon a little less than half of the batter into bottom of the bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Pour the remaining batter on top and gently tap the pan to remove air bubbles.<br />
<br />
Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached - about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over - remove the pan and let cool completely.<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90OtxjXbJzp-cJNx9gajdYm8WBlYh2UzLHbpKnj5pB5eGT9ftmpH7bkdLcTnJS-jsiWnmmr0FSMZT-YwLFOag5l2NxvmdQmaJ6lS1DO4WrckLhiyLzwR69c18osdlFDgPEFNKmb22dHs/s640/blogger-image--572251785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90OtxjXbJzp-cJNx9gajdYm8WBlYh2UzLHbpKnj5pB5eGT9ftmpH7bkdLcTnJS-jsiWnmmr0FSMZT-YwLFOag5l2NxvmdQmaJ6lS1DO4WrckLhiyLzwR69c18osdlFDgPEFNKmb22dHs/s640/blogger-image--572251785.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9bAsuPbT9TtFcjKzYQqpC6DX9jkNzk_jBoljtXwMTYp9GD-f4opaWHnyRfmbsrR0HeQ8BbTOviyNo70fY7YLtOObHr9Ny45OY9MhGEL0GwBS65BYVvca3uitg8QckTT_IVJIdMjgQK0/s640/blogger-image-186076603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9bAsuPbT9TtFcjKzYQqpC6DX9jkNzk_jBoljtXwMTYp9GD-f4opaWHnyRfmbsrR0HeQ8BbTOviyNo70fY7YLtOObHr9Ny45OY9MhGEL0GwBS65BYVvca3uitg8QckTT_IVJIdMjgQK0/s640/blogger-image-186076603.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZN8dmcIV6CTBCXLtXy5PyYibQXQwQT_ImZCxrovkEFJzvSfUZ_m72HHKF5CNrVUE34-LcY2TyaVNEn7Znj1pbG0E7H1RLmCjX50aN0NezlafFtdIuGYFjTd7yVb7IbhW3PsT_JunXKa8/s640/blogger-image-26132113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZN8dmcIV6CTBCXLtXy5PyYibQXQwQT_ImZCxrovkEFJzvSfUZ_m72HHKF5CNrVUE34-LcY2TyaVNEn7Znj1pbG0E7H1RLmCjX50aN0NezlafFtdIuGYFjTd7yVb7IbhW3PsT_JunXKa8/s640/blogger-image-26132113.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com2tag:blogger.com,1999:blog-3185729162268909630.post-54338609483524017062012-07-28T04:13:00.001+08:002012-07-28T04:13:49.243+08:00Chocolate Stout Bundt cake for a real stout lovers birthdayOk, so what kind of cake do you make for your total stout loving husband? A Guinness chocolate bundt cake, of course! And what is it about Guinness that when you add it to chocolate it just makes the chocolate taste 100 times richer and more delicious? I don't know, but it really does. This is a fabulously rich and moist cake. The chocolate flavour is divine. I got the recipe from Nigella Lawson's website and it was a great decision to use this recipe. I topped it with the cream cheese icing. Normally for bundt cakes I would use a more drizzly icing but in this case I wanted the cake to actually look like a pint of Guinness with the frothy head on top. So, I went with the cream cheese icing. It looked great contrasted against the dark chocolate. This cake was devoured by all and went down easily. It wasn't as heavy as some chocolate cakes can be. The flavour was fantastic.<br />
This was especially appreciated by my husband who is such a Guinness fan but yet finds it amazing that it can be put in recipes and used to make wonderful creations. It was also a welcome to Ireland treat for him as he arrived from Indonesia today and what better way to greet someone arriving in Ireland than with our greatest export.<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeURLusMMFAzoMBu6c24xsdVPgRwIpMuMylHD-9nMwFR73GMaWwZ8u5_svI7tAE-tzxhwTHf0h81lFVwXcS2ex1laXJmOAe1PMEvEavpom8Sh7fWbiG2c6xmhdYJndRJM_KYiD-e8JjLc/s640/blogger-image-140925611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeURLusMMFAzoMBu6c24xsdVPgRwIpMuMylHD-9nMwFR73GMaWwZ8u5_svI7tAE-tzxhwTHf0h81lFVwXcS2ex1laXJmOAe1PMEvEavpom8Sh7fWbiG2c6xmhdYJndRJM_KYiD-e8JjLc/s640/blogger-image-140925611.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZ4RVViy2KFODkRECzWifMRY3eGIxYupz6ngDYAQldJqOX-ACgb0N1bNofS5cTRcqlqPDBRGn9uOSlOr11911Yhk4DG_HwkFCvCPrjivei7Ac5w-BiWyj6LoiubB-lXLec8BMmVw1BP4/s640/blogger-image-1742550828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZ4RVViy2KFODkRECzWifMRY3eGIxYupz6ngDYAQldJqOX-ACgb0N1bNofS5cTRcqlqPDBRGn9uOSlOr11911Yhk4DG_HwkFCvCPrjivei7Ac5w-BiWyj6LoiubB-lXLec8BMmVw1BP4/s640/blogger-image-1742550828.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-33897173186668034012012-07-22T16:43:00.001+08:002012-07-22T16:45:34.726+08:00Zebra cake - get stripey!Easy peasy! The final effect though is stunning. Just make up any regular sponge cake batter you have. Separate the batter equally into two bowls. Mix some cocoa into one half. Then the fun starts...using a large spoon alternate your vanilla and chocolate batters until the batter is finished. This is the time consuming part. Once you've finished though it looks pretty impressive in the cake tin. Pop in the oven and bake. Once it's out and if you're lucky to live in a household where you actually can let it cool, let it cool. Cut into it and be amazed by the gorgeus zebra stripes. This is definitely a cake to make to impress friends. I used a sponge recipe that used oil instead of butter. The cake was lovely and moist and absolutely delicious. <br />
<br />
Zebra stripe cake<br />
<br />
Ingredients:<br />
Dry:<br />
All purpose flour - 2 cups<br />
Dutch-processed Cocoa powder - 2 tbsp<br />
Baking powder - 1 tbsp<br />
<br />
Wet:<br />
Canola/Vegetable oil - 1 cup<br />
Large eggs - 3<br />
Sugar - 1 cup (Sugar is considered a wet ingredient, don't ask me why)<br />
Skim Milk - 1 cup<br />
Pure vanilla essence - 1 tbsp<br />
<br />
Method:<br />
Sift the all purpose flour and baking powder together and set aside. This is to aerate the flour.<br />
In a mixing bowl, using a hand mixer combine oil, eggs, sugar, milk for about two minutes till creamy. Add flour mix.<br />
Divide the mixture into two equal halves and to one half mix the cocoa powder and vanilla essence and mix using a hand mixer. Do not add vanilla essence to the white half of the mixture.<br />
Grease a 8" round cake pan with non-stick spray. Preheat oven to 350F.<br />
Use separate equal size ladles for each half of the batter. Ladle the white batter first, then immediately add the brown batter as shown in the picture. It should automatically spread out in the pan, there is no need to wait or tilt pan.<br />
Keep alternating batter until you have exhausted both batters.<br />
Bake in a pre-heated 350F oven for about 45 min or till a toothpick when inserted in the middle comes out clean.<br />
Let it rest for about 15 min in the pan. <br />
Invert and cool on a wire rack.<br />
Enjoy!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5Bnc_TAt_tvt3TxZk2Hl_tAul7_iNmV6F_HeusNEh7BB7wiea0t01_tkK_gbr9IyaZTrlYY2dYwCH1W2a8WOmG2noKXOolvYHBPYlwS4NRkWVQVnaBrEy70AJ-pOo84fOZ7A0zxVd8o/s640/blogger-image-300333691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5Bnc_TAt_tvt3TxZk2Hl_tAul7_iNmV6F_HeusNEh7BB7wiea0t01_tkK_gbr9IyaZTrlYY2dYwCH1W2a8WOmG2noKXOolvYHBPYlwS4NRkWVQVnaBrEy70AJ-pOo84fOZ7A0zxVd8o/s640/blogger-image-300333691.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIF0TrLgqWx9P6gOhpCStY2omKT2AFp7ZI8RwJ9zeI0gHLz5_VjI4rNm04ApvNKVpyLl3UnuFyldinroNd5dR9M1gXLlXPkB8bpBPEoLqrz8Vb0tl3Exeue9QUdrusWvghN_cAaW8gVoM/s640/blogger-image-1205754443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIF0TrLgqWx9P6gOhpCStY2omKT2AFp7ZI8RwJ9zeI0gHLz5_VjI4rNm04ApvNKVpyLl3UnuFyldinroNd5dR9M1gXLlXPkB8bpBPEoLqrz8Vb0tl3Exeue9QUdrusWvghN_cAaW8gVoM/s640/blogger-image-1205754443.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0tag:blogger.com,1999:blog-3185729162268909630.post-14653422546499750732012-02-15T09:49:00.001+08:002012-02-15T09:49:38.037+08:00Valentines Rocky Road treatsIt's got to be the easiest treat to make, but looks so adorable when it's all wrapped up and tied with ribbon. I couldn't resist making these for all the teachers at work. I whipped them up pretty quickly the night before and had them all packaged up and ready in no time. The great thing about rocky road is that you are not tied to any particular ingredient. For the chocolate you can use white, milk or dark or evencombine all three to make a lively tri-coloured version. For the surprises inside there's the choice of maltesers, marshmallows, snickers bars, rice krispies, dried fruits, jellies to name a few...you are only limited by your imagination! Melt your chocolate, toss in the goodies, pop into a flat tin (lined with cling wrap) and leave in the fridge. These are great to make with kids. Just make sure you're not around when they start eating them! After 15 years of teaching one thing I know for certain is that children + chocolate = DISASTER!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0w9qXwgGuDA8F3-FznDccdCBYRXyMGUZ50LU95v1aBHaJ_Vf3ouARZGhLfNAcfPesogbUhRrhK2JOZ9bCZ3EFBmTaz9ymS547JTXnbWwwGvz6LeC-yfTu_ZmrPTDf3ola9h9b_N5q8Ls/s640/blogger-image--698157540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0w9qXwgGuDA8F3-FznDccdCBYRXyMGUZ50LU95v1aBHaJ_Vf3ouARZGhLfNAcfPesogbUhRrhK2JOZ9bCZ3EFBmTaz9ymS547JTXnbWwwGvz6LeC-yfTu_ZmrPTDf3ola9h9b_N5q8Ls/s640/blogger-image--698157540.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLoIDYQKTA7zxDtcXaWmqAOHJt4wSivy3mHrULLOPuuy5JNKn7qGKPVz7pkDSbk0zpCIOMF0ARsBiq4LMxWVvSc81vj0SJaC32yKvgwyXZWgifq4zQcR0SdHsCFpM9452-4_bnPYlML0/s640/blogger-image--1570363784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLoIDYQKTA7zxDtcXaWmqAOHJt4wSivy3mHrULLOPuuy5JNKn7qGKPVz7pkDSbk0zpCIOMF0ARsBiq4LMxWVvSc81vj0SJaC32yKvgwyXZWgifq4zQcR0SdHsCFpM9452-4_bnPYlML0/s640/blogger-image--1570363784.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/04977938006712283904noreply@blogger.com0