Brisbane Baker

Panyiri- Brisbane Greek Festival

2010-05-27T13:16:00.011+10:00

I'm sorry, I'm sorry, I'M SORRY!

I've been ignoring you all again! But I have caught up on your posts now :)

Last week I was suffering from a terrible head cold. I was planning on staying in bed all weekend to recover but I was convinced to go to Panyiri with my twin Diana. It was great even though it was overly priced, but I still enjoyed it. I do regret going out into the cold wind as I'm REALLY ill and run down and had to take time off work to lay in bed with some cocoa and Black Forest Tim Tams.. not to forget with Margaret Fultons' book.

Any-who here are a few snaps I took at the festival. Enjoy.

Creepy Carny

Crazy Ride

LOL at the Mr. Burns

Yeah.. Eff that

Why would you still hang that sign??

Is this sideshow allowed to use the Simpsons? If so why is Krusty spelled with a 'C'?

Carny Alley

ONE! Not TWO!

I couldn't finish the second baklava, therefore it RUINED my hand bag!!

No! She's coming around with the camera!

Scoff then RUN!

Inner child comes out

Mmmmm Haloumi

Arg regret eating these everytime!

LOL Pluto pup tumor

Honey Puffs..

First thought after tasting... Where's the chicken!?

Various baloons

Dessert Pizza

2010-05-22T19:40:00.014+10:00

Today I was a bit uninspired for dinner, as I have been for the past 3 weeks. I think I have cook's block because of the new, draining job I've just started. Instead of dreaming of baking goodies, I've been dreaming of working! Not very fun at all.

Anywho, tonight Mr. BB and I were to eat some lame-assed steakettes. I wasn't impressed at all, he jumps at the chance to eat mince but I really despise it. Solution? I made pizza's. They used up the steakettes and made me interested in eating them. This also inspired me to make a dessert pizza. I've been wanting to make one of these for about a year now. I first saw it on thisiswhyyourefat.com and then Giada from Everyday Italian made it- I thought it was funny how she made it as she is wafer thin.

This is my take on it as I didn't have any nutella in the fridge what wasn't a million years old and rock hard. I had used a regular 1/2 cooked pizza base, some left over dulce de leche as the 'sauce', chocolate chips as the 'topping' and finally marshmallows to represent the 'cheese'. Great combo.

I do recommend making this, but only a small one. After devouring the other pizzas for dinner I could barely stomach such a rich heavy dessert. We both barely got through 1 slice each.

Basic Pizza Dough

375ml warm water
1 sachet of dried yeast
Pinch of castor sugar
600g (4 cups) of bread flour - plain flour is fine to use but I find that I get better results with the bread flour
1 tsp salt
1/4 cup olive oil, extra for brushing

Method

Preheat oven to 190c.

Combine yeast, luke warm water and sugar in a small bowl. Set aside for 5 mins or until foaming.

Add flour and salt in a large bowl. Add foaming yeast and oil.

Kneed for 10 mins on a lightly floured surface and place into an oiled clean bowl. Set aside for 30 mins or until doubled in size. Cut into 3 pieces and roll out into circles. Pleat edges and brush with oil. Pre-bake for 10 minutes before adding toppings.

Our dinner pizzas..

Breakfast Pizza- Bacon, eggs, sliced steakette cheese, tomato, onion, avocado, spinach.

Antipasto - Steakette, bacon, onion, garlic, sundried tomatoes, olives, mushrooms, basil, cheese

Prepping the base

After spreading the dulce de leche on the 1/2 cooked base.

Marshmallows and choc chips

After 15 mins in the oven

Delicious success

Make one, do it, you're scared.

Quick Entree or Dinner..? Tasty Bruschetta

2010-05-14T20:08:00.014+10:00

This week has been absolutely hectic at my new workplace. Although this was only my second week there, I have been flat out! I even stayed back until 7 pm on one day.. I've only ever worked back 2 times in my LIFE! I've been pretty much dumped into the deep end and had to figure out stuff for myself.

Anyways after that venting.. I've been trying to come up with some quick and yet tasty meals this week, I haven't really made anything blog worthy as it has mostly been savoury mince and McNuggets topped off with some sugar free ice cream.

Mr. BB texted me at work telling me he had a craving for Bruschetta.. (jokingly I asked if he was pregnant :p) So I swung by Coles at the Barracks to pick up some lovely fresh ingredients to make some for my poor starved Emo :D

Bruschetta

Sourced from various memories

1 Long Sour Dough Bread Stick

2 Vine Ripened Tomatoes

1/2 Red onion

2 Cloves of garlic

1 Large handful of fresh Basil

Bocconcini Cheese

4 thin slices of prosciutto

Fruity extra virgin olive oil

Balsamic Vinegar

Finely slice your onion and tomatoes to approximately the same size. Very finely chop the garlic and add to a bowl. Mix in some olive oil, optional balsamic and season with salt and pepper. Set aside.

Slice bread stick on an angle and sprinkle some olive oil onto both sides. Toast under the grill.

Finely slice or tear your basil and add to the tomato mixture. Arrange tomato mixture onto toasted bread. Place strips of prosciutto and sliced bocconcini on top.

Garnish with more olive oil, balsamic and basil sprigs. Serve Immediately.

Enjoy!

Ravenous hunger after the flu? Here is how I solved it :P

2010-05-13T21:21:00.008+10:00

After my first week at my new job I became ill with the flu.. As if starting a new job isn't stressful enough, I had to get sick on my weekend. Anyways on the sunday when I was feeling marginally better and after using 200 post it flags on Margaret Fulton's Encyclopedia of Food and Cookery, I was ravenously hungry.. it was that type of hunger after the 48 hr famine.

I had already gorged on some Doritos, a hot chocolate and bits of this and that, then I remembered this recipe for Sticky Asian Pork Ribs. I had sourced this from a SFI magazine about a year back and is my favourite way to prepare pork ribs, so simple and with tasty results!

This picture was taken a while back when I first prepared them, they came out sooo sticky, decadent and more-ish. I didn't grab a photo this time around as I had some really badly cut meat and it looked terrible, but still hit the spot!

Sticky Asian Pork Ribs

Ingredients

800g Pork Ribs

1 tbs Peanut Oil

1 tbs Chinese 5 Spice

1/2 cup firmy packed brown sugar.

Preheat oven to 180 C.

Combine peanut oil, 5 spice and brown sugar in a bowl, pat ribs dry with paper towel.

Rub ribs with sugar mixture. Place into baking pan and bake for approx 20 mins or until well cooked.

Cut between the bone and serve with rice or buttered green beans.

Enjoy!

50th Post! Uncollected Mocha Cake with White Chocolate Buttercream

2010-05-06T20:22:00.017+10:00

Firstly, I apologise to my readers for barely commenting on your blogs this week, I've just started a new job and have been EXHAUSTED and not to forget I can't slack off like I used to! But I think I've caught up on all of your posts now :)

The other day I'd offered to make a cake for a friend for an anniversary, just so that I can practice making something without eating it in the end...

I went to the trouble of spending 3 hrs on making this cake AND ruined my fresh manicure to later reveal that they weren't going to collect it, or even let me know that they weren't coming.. Don't know what the story was there but I was stuck with this cake.. So long story short.. I decided to eat it lol. I was proud of my creation. Pity that the other 3/4's are in my freezer waiting for me to binge on it. *Epic sigh*

SO if you want to make this cake for yourself or for someone else, here is there recipe. I sourced this from here via foodgawker. Enjoy!

Mocha Cake- I doubled this recipe to make 2x 17cm round tins.

1-1/3 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup whole milk

1/2 cup strong brewed coffee, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg, at room temp

Preheat to 350°F. Line cake pan.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk and brewed coffee.

In a stand mixer, using a flat beater on medium-high speed, beat the butter and sugars together until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

Fill cake tin about 2/3 full. Bake for about 35-45 minutes or until a toothpick inserted in the center of a cake comes out clean. Let cool before frosting.

White Chocolate Buttercream Icing
1 c. butter, softened
2 c. confectioner’s sugar
6 oz. white chocolate, melted and cooled
3-5 Tbsp. of whipping cream or half and half
Beat butter and sugar until light and fluffy. Add white chocolate. Add whipping cream 1 tbsp. at a time until it is the desired consistancy.
Makes 3 1/2 cups

This cake also gave me a chance to practice some buttercream roses.

And mucked around with some piping tips

Cake cracked because I am always too impatient and didn't let it cool yet and flipped it onto the cake stand without trimming the top. Buttercream patched it up nicely though.

Hope you enjoyed this post!!

Princess Cake- 5th Birthday Cake

2010-05-02T20:30:00.000+10:00

One of my friend's little daughter's had just turned 5 and I was asked to help with making a cake for her party this afternoon.. She is really into princesses so Tish and I created this baby. Took a little while and I sacrificed my perfectly healthy back as we spaced the making process throughout the day, but it turned out beautifully.

We had used a regular yellow vanilla butter cake recipe and iced it with yummy strawberry buttercream icing. The little details on the flowers were made with gel icing.. nom nom.

I know there are a few imperfections from icing this in a poorly lit room, but are you all proud? :p

My Review on Pizza Miltonio & What happened when I had a craving for anchovies but didn't want to Carb Load

2010-04-29T21:30:00.000+10:00

I've decided that it is time for a career change & tomorrow is my last day at my work. I've just been to another staff member's farewell drinks and I came home a little bit tipsy and with the worst cravings for anchovies. I looked around the cupboard and couldn't even find anything remotely close to them to try and substitute and I didn't want to carb load after eating some wedges as a snack..

Result? Having Miltonio only around the corner on Baroona Rd Milton deliver me 2 large pizzas :).

Since moving to our new house we have become regular customers of this place. The pizza is fantastic! Even our housemate claims that the pizza is better than what he has tried in Italy. I wouldn't go that far, but they do come close.

When the delivery man arrived at the door I pretty much threw my money at him, grabbed the pizzas, slammed the door shut and ran to eat it in bed to watch Iron Chef America :).

The pizzas were thin, but not too thin and have just the right amount of toppings on them. I'd ordered the seafood to combat the anchovies cravings and a BBQ Chicken which is one of my favourites, but I'd ordered that to keep seafood hating Mr. BB at bay when he comes home from his Car Owners Club.

BBQ Chicken

The seafood pizza had only prawns, clams, anchovies and garlic as a topping. I was a little bit let down from the mini shrimp on the pizza and tiny clams, but the anchovies were sufficent. I didn't get a photo until slightly more sober BB realized that I should blog about this..

I was pretty full after devouring an entire pizza, but I still did sneak a piece of the BBQ chicken. I already knew what it would taste like but I had to have it, it's just sooo tasty.. and I had to ensure that I wasn't telling my readers lies.. :) The toppings were chicken and bbq sauce but they were both great on their own.

I bet you're still wondering about the non-carb-loading? Well here is what happened :)

No offence to Miltonio, but as tasty as your pizza in it's entirety is, I really didn't want to put on any weight eating this at 9pm at night.

Recommend this Pizzeria!

Miltonio
Shop 17, Centro Shopping Centre
36 Baroona Rd
Milton, QLD
4064
Ph: 07 3368 2144

View Larger Map

Ferrero Rocher Rich Fudge Brownies

2010-04-26T17:30:00.000+10:00

As you can tell, I have been a bit over cupcakes. I was hankering for something a little bit sweet to take on a picnic at Mt. Cootha today and had an excess of Ferrero Rocher's after stocking up at a clearance sale at Target.

So, I made brownies! I used my favourite brownie recipe from www.taste.com.au
They always turn out rich, tasty, fudgy and sooo good! Definitely my go to recipe that I can adapt to suit any flavour I want to add.

They went down a treat. Made the walk down to the gold mine harder. They made me tired! But here are a couple snaps I took on the way..

Skitso Magpie what was insistent that it was going to have some of our risoni salad

Mr. BB racing ahead.. Apparently whilst taking in the scenery, I was going too slowly

Bridge used to cart over gold

Mine Shaft.. had no gold lol

Fererro Rocher Brownies
Adapted from taste.com.au

200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
12 Ferrero Rocher chocolates
4- Ferrero Rocher's chopped
1/4 cup chopped walnuts or hazelnuts.

Method

Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.

Prep your chopped Ferrero Rochers and walnuts.

Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.

Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine. Mix in chopped Ferrero Rochers and walnuts.

Pour brownie mixture into pan. I have added the Fererro Rochers into the batter just before baking

Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.

Fauxtess Cupcakes

2010-04-22T20:00:00.001+10:00

So I'd mentioned in my last post that I was home to take my kitten to the vet to be desexed.. Well whilst at home I was almost sick with worry.

Since the vet mentioned that for her it is major surgery I was nervous for her. So to keep myself busy at home I decided to make some fauxtess cupcakes.. They seemed to be a bit more tricky than regular cupcakes so I gave them a go.

I found that these cupcakes were nice and dense. The batter wasn't as good as my faithful devils food cupcake recipe, but I think the rich cake is a nice change.

Fauxtess Cupcakes
Sourced from Beantown Baker

For the cupcakes - I doubled the recipe and got about 17 instead of 24.
1 cup plus 4 tablespoons cake flour
2/3 cup Dutch-process cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, separated and at room temperature
2/3 cup canola oil
1 cup plus 4 tablespoons sugar
4 tablespoons water

For the cream filling (Seven Minute Frosting):
This made more than enough to greedily fill the cupcakes and top them.
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract- I used vanilla bean paste as I ran out of extract

For the ganache- I doubled this
1/2 cup cream
200 grams dark chocolate, finely chopped
2 tablespoons unsalted butter, softened

Preheat the oven to 180 and line 2x 12 capacity muffin pans with paper liners. I love these polka dot ones. I got them from ebay a few months back and have been dying to use them.

In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt.

In a large mixing bowl, beat together egg yolks, canola oil, 1/2 cup sugar and water until well combined. Add the dry ingredients and stir by hand just until combined.

It looked like it wasn't going to come together, but just needed a bit of elbow grease

In a clean medium bowl, beat egg whites at high speed until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff and glossy. Beat one quarter of the whites into the batter to lighten the mixture. Add remaining whites and gently fold the mixture together until no streaks remain.

Evenly divide the batter between the wells of a 12 cup muffin tin coated with nonstick spray (they will be about one-half full). Bake until the cupcakes spring back when lightly touched in the center, about 13 to 16 minutes. Remove and let the cupcakes cool slightly before turning them out onto a wire rack to cool completely.

While waiting for cupcakes to cool, combine filling ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Reserve 1/2 cup of the filling to use for piping the swirls on top of the cupcakes at the end.

Once cupcakes are completely cooled, use the cone method (reserve tops and cut off excess cake) to fill with filling.

Once all cupcakes are filled, make the ganache.

In a small saucepan, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat.

Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.

Sari Sari- Filipino Fish Soup

2010-04-21T09:21:00.011+10:00

I know, you sound a bit freaked out right? Fish soup? Well in my family your mouth would water knowing that it is going to be cooked soon. I'm home from work today as I had to take Miss Lola to the vet to be desexed. As fish hating Mr. BB wont be home, I used this opportunity to cook up something good!

Sari Sari is any kind of Filipino Soup, it can contain prawns, squid, pork belly fish and seasonal stewed vegetables. I have added my favorites in there. Mum would chuck a nana knowing that I have added beans, but she doesn't have to know :D.

I have such love for this food that I had to share it. Even though my Sari Sari is ok, it would never be as good as my Mums version. Every time I would come home for the holidays Mum, would have a batch made and as soon as I would walk in, she would say "Halo Lub, I have made Pish Soup. Come, you sit, you eat. Pish is good por your skin, make you beautipul!". She is so cute! :D

Sari Sari- Filipino Fish Soup
From memories of Mums Kitchen

Ingredients

1 large fillet of white fish. (I have used barramundi. Basa is fine to use, but mum would usually use fish wings)
1 Large brown onion
6 Cloves of garlic, peeled and bruised
1 Large knob of ginger, peeled, sliced and bruised.
1/2 of 1 large Eggplant
1/2 Red Capsicum
1 Tomato
As Many Beans as you like
1 Bunch of Pak Choy
3 tbs Brown vinegar or as needed
3 tsp sugar
Salt and peppercorns to season- enough salt to make it quite salty.

Amounts of ingredients are usually forgiving. You and add extra or less of any ingredients to get the taste to your liking. I had to add extra vinegar and sugar today.

Method

Fry your ginger, garlic, onion until aromatic or slightly browned

add your fish fillets. Do not be tempted to stir as this will break up the fish. Seal fish.

I used this opportunity to also cut my vegetables into chunks.

Add Eggplant, capsicum and tomato. Add Boiling water to cover. Add Vinegar, sugar, salt and pepper.

Simmer until vegetables are soft. Add other ingredients, Pak Choy, beans and anything else you would like to add e.g non traditional broccoli. Simmer until water has reduced to 1/3 of original size and all ingredients have stewed and are soft.

Taste for seasoning, add more vinegar or sugar if needed. Serve with rice.

Rocklea Cupcake Adventure.. Mission COMPLETE!

2010-04-18T14:00:00.001+10:00

My stall

Well from the millions of posts updating my progress with the upcoming Rocklea Markets, 12 hours of baking and a hectic start after sleeping in, I have finally been to Rocklea Markets to sell my cupcakes!

My stall was a lot more successful than I thought it would be! Out of the 520 cupcakes I had made, I had sold just over 450.. leaving mostly the extra vanilla vanilla cupcakes for my housemates to devour.

Mr. Sanders (who is a diabetic) polishing off the left overs

I was aiming to make a few different types of cupcakes but it was touch and go. I was selling -

Vanilla Vanilla Cupcakes (with chocolate Ganache Frosting as I forgot my buttercream)
Strawberry Oreo Cupcakes with Strawberry Buttercream Frosting
Martha's super light Red Velvet cupcakes with cream cheese frosting
Martha's Carrot Cake Cupcakes with Cream Cheese Frosting
Banana cupcakes with Honey Cinnamon Frosting
Elvis Cupcakes
Devils Food Cupcakes with Chocolate Ganache Frosting
Devils Food Cupcakes with Dulce De Leche Frosting.

There were a few ups and downs from working so hard, but I'm definitely doing this again soon! As I was so busy, I forgot to take photos. But here is what I did take.

My first batch of Carrot Cake Cupcakes

Spontaneous Strawberry Oreo Cupcakes

Near the end.. 12 hrs of baking already and wanna go to sleep!!

Icing station, pretty messy.. every time I would ice one, I would sell it!

It it also great to finally meet an Empty Stomach s the Best Cook!

Not only did I make a killing, I also scored a few jobs for kids parties! Yay!

Thanks for Reading!

Spontaneous Rude Birthday Sponge- Not something to make for your mother-in-law :S

2010-04-12T20:30:00.001+10:00

Yay! Not a cupcake related post!

Tomorrow is our house mate's 22nd Birthday and our other housemate Keen Bean was adamant that he was going to make a sponge. After lurking around the kitchen just waiting for him to ask for help, he didn't realize that the amount of batter he made would only make one layer.

I stepped in to make the second layer. I think that I proved that my top component of the cake was of better quality as it didn't fall, had a nice crust and was twice the size :P. Pretty good considering that I haven't made a sponge since my late dad taught me how when I was 9 years old.

I also had to help out with piping out the writing. I had to hide the swears on this cake as this is how to boys talk to each other.. and HAD to quote Trent from Punchbowl. I know.. crude right? But a tasty cake, none the less.

Layered Sponge Cake with Jam and Cream Filling, Strawberries and Cream Topping and left over Strawberry Swiss Meringue Buttercream Frosting

Soured from the back of Fielders Corn Flour Packet

Ingredients
3 Eggs Seperated
Pinch Salt
1/4 Teaspoon Vanilla Essence
1/2 Cup Castor Sugar
2/3 Cup Corn Flour
1 Rounded Tbs of Plain Flour
1 Tsp Baking Powder

Method

Preheat Oven to 190 C, beat egg whites to soft peaks then gradually add sugar, a little at a time, then continue beating until stiff peaks form.

Add egg yolks and vanilla essence, beat until combined.

Sift 3 times the corn flour, plain flour and baking powder, add to egg mixture. Folding gently to incorporate. Do not stir!..

Divide in two and add to 2x greased and lined 20 cm sandwich pans (I used a 21cm springform pan and made 2 batches). Bake for 18-29 Minutes.

Turn off and leave oven ajar for 5 minutes. Pull out and cool on racks in pan for 5 mins, remove from pan and cool completely before decorating.

After cutting off the crust, Keen Bean smothered in chanterelle cream, strawberries and I wrote in some left over strawberry flavoured swiss meringue buttercream with additional red food colouring.

Comparison Mine still has the crust on it

Proud of my contribution

Layered Sponge Cake with Jam and Cream Filling, Strawberries and Cream Topping and writing in some left over Strawberry Swiss Meringue Buttercream Frosting with some extra red food colouring added.

Happy Reading!

Vanilla Vanilla's - A winning Vanilla Cupcake recipe to be sold at Rocklea Markets.. All cupcaked out!

2010-04-12T07:00:00.000+10:00

I feel as though I am all cupcaked out. For the past 2 weeks, all I have been doing is trialing recipes and I am really growing sick of making, tasting and even looking at cupcakes for the time being. So here is my last cupcake related post for the next week :p.

This is my winning Vanilla Cupcake Recipe. Billy Reece from Billy's Bakery in NY, as featured on Martha's website. I thought they would be perfect as they have a double dose of vanilla.

If you are coming to see me next weekend the 18th of April at the Rocklea Markets, these Vanilla Vanilla Cupcakes will be sold for only $1.50 EA.

Please don't forget to point out to me that you are one of my blog readers as I will offer mates rates :)

Ingredients

Makes about 30 cupcakes

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Directions

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature. I frosted this cupcake with some left over Swiss Meringue Buttercream, coloured purple of course.

Thanks for reading!

P.S Apologise about the crappy photo!

Strawberry Swiss Meringue Buttercream on top of Vanilla Bean Yellow Cake Cupcakes

2010-04-10T07:00:00.002+10:00

For my upcoming cupcake event at the Rocklea Markets- April 18th.. Stall #235.. sorry to sound like a broken record.. I will also be showcasing my Vanilla cupcakes with Strawberry Swiss Meringue Buttercream Frosting. I used the same yellow cake recipe as my last post. Here is my recipe!

Strawberry Swiss Meringue Buttercream

Ingredients

1/2 cup egg whites

1 cup granulated sugar

3 sticks unsalted butter, cut into cubes

Pinch of salt

1. Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.

2. Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (60 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure!

3. Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky!

4. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.

5. Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has “broken”, looking watery and separated like curdled milk. Continue mixing…it will all come together, I promise!

6. Increase speed to high, and beat until smooth.

7. Add flavorings of your choice and tint with coloring paste, I just used some strawberry essence and pink food colouring. You can also use strawberry oil.

All wrapped up for morning tea!

Mini Vanilla Bean Yellow Cake Cupcakes with Vanilla Bean Swiss Meringue Buttercream Frosting.. Lonely Cupcake Stall

2010-04-09T08:30:00.000+10:00

Hello again my dear readers!

Hope you are all still nice and rested after your long weekend.. After heading back home to visit my Family and Friends, then to come home and have a brawl with the our housemates, I am utterly pooped! I may be near dead by the end of this month from all of this cupcake making and to top it off, I found out that I am now alone on this venture due clashing dates but it will be well worth it in the end!

Anyways I have been needing to test drive another recipe before I start selling my gazillion cupcakes at Rocklea Sunday Markets on the 18th April. So here are my Yellow Cupcakes with Vanilla Bean Swiss Meringue Buttercream Frosting. These are a great one bowl recipe as you have to be careful not to overbeat the mixture.

Don't forget to stop by and meet me Rocklea Markets 18th April at stall #235!

I will offer great mates rates to my faithful readers and not to forget yummy free samples! :)

Yellow Cake Cupcakes

Ingredients

3 ½ cups cake flour
2 cups sugar
1 Tbsp baking powder
½ tsp salt
1 c (2 sticks) butter, unsalted, diced, at room temperature
1 c whole or low-fat milk (divided use)
4 large eggs
2 large egg whites
2 tsp vanilla extract

Directions:

1. Preheat the oven to 180C

2. Sift the flour, sugar, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl. Add the butter and ½ cup of the milk. Mix on medium speed until smooth, about 4 minutes, scraping down the bowl with a rubber spatula as needed.

3. In a separate bowl, blend the eggs, egg whites, the remaining ½ cup milk and the vanilla extract. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the bowl between additions.

4. Place into pans line with patty pans and cook for 20-25 mins

5. Remove the from the oven and cool completely in their pans on wire racks.

Vanilla Bean Swiss Meringue Buttercream

Ingredients

1/2 cup egg whites

1 cup granulated sugar

3 sticks unsalted butter, cut into cubes

Pinch of salt

1. Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.

4. Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.

6. Increase speed to high, and beat until smooth.

7. Add flavorings of your choice and tint with coloring paste, I just used some vanilla bean paste here.

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Thanks for reading!

Happy Easter! - Dark Chocolate & Hokey Pokey, Strawberry Flavoured White Chocolate and Choc Mint Hearts

2010-04-06T20:00:00.000+10:00

Happy Easter Dear Readers!
.. bit late I know :p

I bet you are sick to death of seeing cupcakes, well they have been on holiday with me for the last few days whilst I went back home.

On Wednesday it dawned on me.. Thursday night I was driving home to visit my family and still haven't made any Easter Goodies! I thought to myself.. "OH CRAP!".. I'd already promised my family that they would be receiving hand made goodies so I couldn't go back on that now.

I panicked.. At lunch I raced to Robins Kitchen at Mt Ommaney and they were completely sold out of Egg Moulds. I knew that I should have bought some 2 weeks ago! *Face Palm*. After work I was supposed to get home early because Mr. BB needed to use my car.. I was naughty and raced to Spotlight Indooroopilly, my heart sunk to see the ravaged shelves. There was nothing left!

I gave up and decided to just buy some store bought Easter presents. I went for 1 last look around for ribbons and other nick nacks only to find some heart shaped bath bomb moulds.. I was SAVED!

I was also making some ensaymada that night for my Mum so I knew that it was going to be a long night of goody making.

I started by making some hokey pokey. I'd always wanted to know how to make it until I was watching Nigella one day. Here is her recipe put to use.

Dark Chocolate Hokey Pokey Easter 'Eggs'

Makes 4

INGREDIENTS
200g Dark Cooking Chocolate

200g Castor Sugar

120g Golden Syrup/Treacle

3 Tsp of Bicarbonate of Soda

Method

Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup – this will take 3 minutes or so

Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold.

Turn this immediately onto a piece of reusable baking parchment or greased foil.

Leave until set and then bash at it, so that it splinters into many glinting pieces.

Once set, melt your chocolate in a bowl over simmering water.

Once melted use a paintbrush to coat the inside of your mould.

Stir in the hokey pokey with the remaining melted chocolate.

Spoon into molds and refrigerate for 20 minutes until set.

Strawberries and Cream 'Eggs'

Makes 2

INGREDIENTS

200g White Cooking Chocolate
1 tsp Strawberry oil- Not Essence

METHOD

I was running out of time as I made these ones the morning before I left so I melted my chocolate in the microwave stopping and stirring at 10 second intervals until fully melted.
Stir in strawberry oil and pour into moulds.

Refrigerate for 20 minutes or until set.

Dark Chocolate and Peppermint Easter 'Eggs'

Makes 2

INGREDIENTS

200g White Cooking Chocolate
1 tsp Peppermint oil- Not Essence

METHOD

Melt in microwave stirring at 10 second intervals until melted. Stir in peppermint oil and pour into moulds.

Refrigerate for 20 minutes or until set.

I bought some noodle boxes from spotlight 4 for $3.99 and stuffed them with crepe paper along with some goodies - eggs, chickies and my yummy chocolates.

How does this compare to overly priced, store bought eggs? I don't know about you but I love things from the heart.. :D

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Cookies and Cream Frosting on top of Martha's Devil's Food Cupcakes.. You may have tasted the honey, but I have the hive.

2010-03-30T19:00:00.001+10:00

Honest to god love that saying.. It applies to many aspects in my life. I could go on for ages explaining, but I bet you the smarty pants reader has figured it out already ;)

That saying also applies food. I get so frustrated after I'd taste something, then person who made it refuses to share their recipe. So there goes the saying.. "You tasted the honey, but I have the hive".

It is hard to explain, but you feel some kind of sick power knowing that they would have to come back to you for more.. That is why I started my blog - I mean why keep it to myself when I can share it for anyone to enjoy!

Here is one recipe I've always wanted to make but never knew what the exact ingredients were

Unfortunately this recipe didn't make the cut for my cupcake stall. So feel free to make this recipe.. Definitely tasty!

Devils Food Cupcakes with Cookies and Cream Frosting

Again, Martha's Devils Food Cupcakes featured my previous post

Devils Food Cupcakes
By Martha Stewart

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Cookies and Cream Frosting
Sourced from Annies Eats

Ingredients
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs

For garnish:
24 Oreo cookie halves

Directions:

To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves

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Devil's Food Cupcakes with Dulce de Leche frosting - Cupcake adventure is still on.. I'm BACK!

2010-03-29T19:30:00.003+10:00

In one of my recent posts Crushed Dreams.. Cupcake Stall Failure I'd mentioned that I couldn't sell my cuppycakes at the Rocklea Markets due to food safety red tape, I was pretty cut about it, but the nice man who manages the stalls has allowed me to hold my stall as a once off! I'll be there Sunday 18th April at stall #235... I'm BACK!

I'm super stoked to get out there next month! I have been testing a few recipes to try taste, difficulty to make and also what would sell. Here is one what will be featured at my stall. I bring to you Devil's Food Cupcakes with Dulce de Leche frosting.

Devils Food Cupcakes
By Martha Stewart

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Dulce de Leche Buttercream Frosting

Ingredients

3/4 Cup of Dulce de Leche
3 Tablespoons heavy cream
1 teaspoon vanilla
4 cups powdered sugar
pinch of salt
120g Unsalted Butter

Directions

Cream together softened butter and powdered sugar on low using an electric mixer.

Add cream and vanilla and beat on medium speed until smooth and no lumps appear.

Scrape down the sides of the bowl.

Add the prepared dulce de leche and beat to incorporate.

Frost cooled cupcakes using a knife or a pastry bag and tip.

My love hate relationship with late night shopping

2010-03-25T20:58:00.006+10:00

There are a things I absolutely love and absolutely hate about late night shopping.

I love how it is a chance for those who work 9 - 5 to go out and shop at their leisure without the stress about getting back from lunch on time, or whether or not your boss asked for gherkins on their subway, what you forgot to pick up at Woolies for tea.

Things I hate about late night are the gazillions of teeny boppers standing around telling stories about how they let such n such touch their something or other, no seats in the food court after some gross troll pushes you in the line in Hanaichi and mutters "The food is dreadful!".. (well what do you expect for $6.50!) and finally myself not being able to control myself at Robins Kitchen!

I've been meaning to buy a new piping set for quite a while as I only have a junior piping bag and individual plastic tips I'd picked up here and there. I bought the d.line 18 piece piping set for $29.99. What a bargain considering I saw it at House for $39.95.

I can't wait to put it to the test! I have a great cupcake adventure coming up on the weekend.

Stay posted dear readers!

Dulce de Leche made with my New Ronson Slow Cooker

2010-03-24T18:00:00.001+10:00

Some days, I really wonder why I don't think before I spend my money. I absolutely hate buying something only to realise I could have spent it on something else what is 100x better.

For example: Actually paying for my personal mail to be sent from work instead of being busted by the receptionist and paying it in the end anyways. Yeah.. hope you're reading this!!

Lesson learned

Paying for mail = Honest BB (100x better than the below)

Not paying for mail = Receptionist having a kitten over the 55c you should have paid in the first place, and the other one being sour on you because the 2 failed to communicate to each other about the payment and she thinks you still haven't paid..

I do have to add, we are no longer in recession and it is just 55c.. You FAIL!

Anyways back to my story. Last week I was out of cash as it was the weekend before my pay day and I had already spent all of my hard earned cash at spotlight, going crazy over patty pans, various sprinkles and not to forget ribbon. After that, I'd realised Target had a sale on for a 7.5 L Ronson slow cooker, reduced From $89.95 to only $39.95. AHHH!!! How could I have not noticed this!!??

I had set myself a goal this year, I said to myself this IS the year I am going to buy a slow cooker. In past years I would put it off every pay, then it would be summer again- too hot for slow cooked foods. Well, this year WAS the year I would finally get my slow cooker.

After some convincing/bribing with a yummy baked egg toast cups as a hangover cure, Mr. BB went out and purchased one for me. What a keeper :). I broke in my brand new toy as soon as I got it home with my late Dad's braised steak recipe (normally done in an electric frypan).. Just to let you know Daddy, it was substantially improved :D

I've always wanted to try and make dulce de leche on a stove top but never had the patience. Yesterday, instead of working again, I had come across a recipe for it made in a slow cooker. Problem solved!

Put it on before bed time and wake up to indulgent dulce de leche! I guess this brings new meaning to stress free cooking!

Slow Cooker Dulce de Leche

Preparation: 5 Mins

Cooking Time: 8-12 Hours

Ingredients:

2x 250 mL cans of condensed milk
Water to cover

Equipment:

1x Slow cooker

Method:

Peel of the labels of the cans and place into the bottom of the slow cooker.

Fill with cold water, enough to cover the cans by 1-2 inches of water

Set to low and leave overnight (8-12 hrs).

I know what you are thinking, are these are going to explode? I was a bit concerned too, but at you can see here, my little potential hand grenades didn't go off. Please ensure that you let them cool in the pot before removing.. just in case.

I'd left mine for about 12 hours. I eagerly peeled the tops off of my cans and check out the result.. Yum yum!

Does anyone have any stories about spending their money more wisely?

Crushed Dreams- Cupcake Stall Failure

2010-03-22T15:34:00.003+10:00

I've always wanted to bake for a living, but since moving out of home at 16, becoming an apprentice pastry chef has become more and more less likely. Due to every day expenses, car, rent, bill, credit cards. I just can't afford to change industries.

Last Thursday I had a fantastic idea that I could open my own cupcake stall at the Fresh Markets at Rocklea. I'm in it more for the experience than money, like cmon, how wouldn't want to bake and ice 300+ cupcakes?

I had it all planned out in my head- Expenses, estimated GP, marketing ETC. But I through the planning stages I came across a major pitfall. Any food that is intended for retail sale, or food offered for immediate consumption would require labelling (Ingredients, intended use and also nutritional information).

This wasn't too bad.. However, it later revealed that I would also need to prepare and cook my little cuppycakes in a commercial kitchen.. Although my kitchen is very clean, there was no way in hell my kitchen in the rental house I live in now could become registered.. The cost of a mobile kitchen was $200/day and also most halls for hire that had a kitchen as not rated for commercial use.

Well there goes another idea down the drain all beacause of rules and regulations.

Could I get any suggestions as to how to change industries without being dirt poor?

Moist Banana Cupcakes with honey Cinnamon Buttercream Frosting

2010-03-20T18:00:00.002+10:00

So dear readers, from my last post I bet you are still wondering what the other half my baking pan was filled with. Well I had used the same Banana Cupcake batter for the Elvis cupcakes for these ones too!

I guess this shows the versatility of the humble nana cake :D

Super Moist Banana Cupcakes
From BB's cooking folder :D

Ingredients

Makes approximately 15-18

1 2/3 cups plain flour

1 tsp baking powder

1/2 tsp bi-carb

1/4 tsp salt

3 medium overripe bananas

1/3 cup full cream milk

125g unsalted butter

1 1/4 cup sugar

2 large eggs

1 tsp vanilla extract

Add batter into paper lined muffin tin, I like to use the 1/4 measurement cup as this ensures that they are universal in size and pop into the oven!

Cook for 15-20 Minutes!

When a skewer comes out clean, remove and set aside to cool.

Honey Cinnamon Buttercream Frosting

1 & 1/4 cups icing mixture
60g Unsalted butter, softened
1 Tbs Honey
1/4 teaspoon of Cinnamon
1-2 Teaspoons of milk- if you find that the mixture is too dry

Beat butter, honey and cinnamon until light and fluffy, slowly add sugar. Add milk if mixture is too dry

Elvis Cupcakes- If the King was alive, he'd be allll over these babies

2010-03-19T22:30:00.011+10:00

I have been wanting to make some cupcakes but with peanut butter frosting for a while.. I have a mega cupcake adventure coming up in the next few weeks so I wanted to put this amazing frosting to the test.. Who would love peanut butter more than The King himself?

Elvis Cupcakes
Made up from memories of a few recipes.

Ingredients

Super Moist Banana Cupcakes
From BB's cooking folder :D

Makes approximately 15-18

1 2/3 cups plain flour

1 tsp baking powder

1/2 tsp bi-carb

1/4 tsp salt

3 medium overripe bananas

1/3 cup full cream milk

125g unsalted butter

1 1/4 cup sugar

2 large eggs

1 tsp vanilla extract
1/4-1/2 cup of dark chocolate chips

Line a 12 capacity cupcake tray with patty pans and preheat the oven to 180 degrees.

Mix flour, baking powder, bi-carb, and salt into a bowl, set aside.

In another bowl, mix the bananas, vanilla and milk, set aside.

In your main mixing bowl, beat butter and sugar until light and fluffy, add in eggs one at a time. Beat until well combined, light and fluffy. Be careful not to over beat.

Pour in 1/3 of dry ingredients, followed by 1/2 of the wet. Ensure that you end with the last 1/3 of the dry ingredients.

Add chocolate chips and fold in gently, try not to knock out too much air.

Add batter into paper lined muffin tin (adding extra choc chips on top for presentation), I like to use the 1/4 measurement cup as this ensures that they are universal in size and pop into the oven!

I bet you are wondering what took up the other 6 spots in my pan.. Well those will be posted shortly :)

Cook for 15-20 Minutes!

When a skewer comes out clean, remove and set aside to cool.

Peanut Butter Frosting

1/2 cup softened butter
1 cup creamy peanut butter
3 tablespoons milk, or as required
2 cups icing sugar

Beat butter and peanut butter until fluffy and there are no lumps, add icing sugar, towards the end add the milk.

Bonus St Patrick's Day Post! Green Lime Sherbet Milkshake

2010-03-17T07:00:00.002+10:00

Ok, So I lied.. I promised you 3 installments for St. Patrick's Day, I bring you a bonus #4 post..

One thing I love is lime milkshakes, in case you didn't notice from my Pancake Manor post. This one had everything a lime milkshake was supposed to have, but with an added bonus tang from the sherbet :)

Now I'm allllll outta green food colouring and I wish you a..

Happy Saint Patrick's Day!

Green Lime Sherbet Milkshake

Ingredients
1/4 cup whole milk
1 large scoop of ice cream
1/2 cup ice cubes
2 Large scoops of Green Sherbet (see related recipe)

Add Ice

Add Ice cream

Add Milk

Add Sherbet

Blend

Enjoy!

Although Miss Lola doesn't like the sherbet, she still was intent on trying to steal the mint garnish whilst I was trying to photograph this.
Silly kitty :D

Green Sherbet- 3rd installment for St Pat's Day!

2010-03-16T19:30:00.000+10:00

Here is my 3rd green installment for St Pats day!

Mr. BB had inspired me for this one.. How could I not guess that he would know how to make sherbet? It's made of almost all sugar! .. And not to forget totally fool proof :D

Green Sherbet
Sourced from Mr. BB- I know can you believe it!?

3 1/2 level tsp tartaric acid
1 lb/500g icing sugar
2 level tsp baking soda/bicarbonate of soda
jelly crystals(as many and optional)- I added 2 packs

Directions

Add sugar

Add cream of tartar

Add Bi-carb

Add jelly crystals

Mix

Scoff :D

GREEN Velvet Cupcakes - #2 St Patricks Day installment

2010-03-15T18:00:00.000+10:00

So I promised you 3 installments for St Pat's day.. Here is my #2.

I was asked to bring in some goodies for another staff member's 15th year anniversary.. I wonder how they will like them :)

GREEN Velvet Cupcakes
Sourced from: http://mymadisonbistro.com/archives/happy-valentines-day
Via Foodgawker

2 1/4 cups plain flour
1/4 cup corn flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 bottle green food color
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon bicarbonate soda

1. Preheat oven to 180 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the flour, cornstarch, cocoa powder, baking powder, and salt into a medium bowl; set aside.

3. Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy.

Add eggs, one at a time, then beat in vanilla and a squirt of green food coloring, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter, beat well, then beat in half of the buttermilk. Beat in another third of flour, then the rest of the buttermilk, ending with the last of the flour. Scrape down bowl with a spatula and fold the batter a couple of times to ensure it’s well-blended. If desired, add more red food coloring paste and mix well to combine.

4. In a small bowl, mix vinegar and baking soda. Add vinegar mixture to the cake batter and stir well with spatula to combine.

Using an ice cream scoop (or in my case, a 1/4 cup measurement), fill cupcake cups with cake batter (they should be 2/3 full). Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-24 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

5. Cool the cupcakes completely before frosting. I had to trim my tops as they rose ALOT

Cream Cheese Frosting
16 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 3/4 cups powdered sugar, sifted
pinch of salt

Beat butter and cream cheese on medium speed with paddle attachment until combined. Reduce speed to low and slowly add powdered sugar.

Add vanilla and beat until mixed, then add a pinch of salt and mix. Frost each cupcake with a knife, or use a decorator bag.

Sunday Morning Breakfast

2010-03-14T13:00:00.000+10:00

Weekends are usually my time where I can enjoy my cooking.. It becomes less of a daily task and more of my hobby again.

I'm cooking a few things today so I wanted it to be quick and simple, so here is my breakfast.

Sunday Morning Omelet
Serves 2

Ingredients
6 Eggs
1 Vine ripened tomato
1 Onion
Mushroom
Salt & Pepper to taste
Chives to serve

With so little ingredients, you can always make this one up :)

-you can add any filling you like.. I like to sometimes add flavoured tuna.

Crack eggs into bowl and lightly beat. Finely chop tomato, onion & mushroom.

Fry filling first until cooked to your liking. Set aside

Fry 1/2 of lightly beaten eggs.

When the top is only very slightly soft, add your filling, you can see below that this is Mr. BB's omelet as there is no mushroom. I also have to add, please don't be greedy like me and add 5x the amount of filling to egg :)

Fold over and fry for an additional minute or two. The last bit of runny egg will seal your omelet.

Repeat for your #2 omlet

And Vio la! Breakfast in minutes :D

Serve with a crusty piece of bread and some earl grey.. Perfection!

Amazing Sourdough Bread- My 1st attempt ever

2010-03-13T11:15:00.000+10:00

I've always had a love for flavourful sourdough bread. There is no way to describe in words the taste, you will just have to taste it for yourself. Although I have tasted a lot of store bought sourdoughs, I have never tasted something so amazing in my life!

There is no match to home made sourdough.

Instead of commercial yeast, delicious sourdough is made with a starter, which uses the yeasts that live naturally in and on flour. Although it takes time to ferment or 'grow' the starter, it has so far been the least difficult bread I have ever made :).

I highly recommend it, your starter is almost like a pet that never dies, providing that you don't neglect it and not to forget to treat it right. Some starters have known to live over a century. Although I aspired for mine to be great, I just couldn't commit to love for that long. So here is my baby, 2 week old sourdough.

Sourdough bread

Sourced from: http://allrecipes.com.au/recipe/7766/sourdough-bread.aspx

Ingredients

STARTER
100g white bread flour, preferably unbleached organic flour
100 ml tepid water, preferably spring water

FEEDING YOUR STARTER
200–300g white bread flour, preferably unbleached organic flour
200–300 ml tepid water, preferably spring water

FOR THE DOUGH
500g white bread flour, preferably unbleached organic flour
1 teaspoon salt
240 ml tepid water, preferably spring water, or as needed

Preparation method

1. To make the starter, place the flour and tepid water in a bowl and stir together to make a sticky paste. Cover with a damp tea towel (not plastic wrap) and leave on the kitchen bench for 2 days, dampening the tea towel again as needed to keep it moist.

• If after 2 days the mixture looks bubbly and has a milky smell, you can proceed to the first "feed". (It may take up to 4 days to reach this stage.)- Mine only took just less than too. After the 1st day it smelled like paper mache then proceeded to smell like milky goodness.

• If there are patches of mould or the paste smells sour or bad, throw it away and begin again with a new batch of starter.

Making my starter :D

2. To feed the starter, stir 100g flour and enough tepid water into the starter to make a soft, paste-like dough (about 100 ml). Cover the bowl as before and leave for 24 hours. At this point the starter will look very active and bubbly. Stir well, then discard half the starter.

3. Repeat the process: stir another 100 g flour and 100 ml tepid water into the starter until fully mixed. Cover again and leave for 12 hours.

• If the starter looks very bubbly and lively, it is ready to use.

• If it seems only slightly bubbly, give it one more feed of 100 g flour and tepid water and wait 6 hours. (You should always have about 400 g of starter on hand: 200 g to make the bread, and 200 g to save.)

You will notice how the smells will develop.. Mine went from:

Day 1 - Paper Mache

Day 2 - Yummy milky goodness

Days 3-5 - Tasty cheese

Days 6-7 - Dirty socks

Day 8 - Strong cheese

Day 9 -Parmesan or Romano

Days 10-14 - Something so gross and sour smelling I didn't enjoy it anymore :S

4. To make the dough, combine the flour and salt in a large bowl and make a well in the centre. Weigh out 200 g of the starter into a separate bowl and mix it with the tepid water, then pour it into the well in the flour. Gradually work the flour into the liquid mixture to make a soft dough. You may need to add a little more water as you work if the dough feels dry or crumbly, or more flour if it sticks to your hands or the bowl; use care and add only a tablespoon more flour at a time.

5. Turn the dough out onto a floured work surface and knead for about 10 minutes or until very pliable and elastic.

Clean the bowl and grease it lightly with oil or cooking spray.

6. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for 3–8 hours or until doubled in size. Rising time depends on the room temperature and on the strength of your starter. (A new starter will give a slower rise and less volume than one that is well established.)

7. Turn out the risen dough onto a floured work surface and knock it back with your knuckles to its original size. Shape the dough into a fairly tight ball and set it in a basket or colander lined with a heavily floured linen tea towel, seam-side up. Cover with a damp tea towel and leave to rise for 2–6 hours or until doubled in size.

8. Towards the end of the rising time, preheat the oven to 220ºC. Invert the dough onto a large greased baking tray so it's seam-side down. Just before placing the loaf in the oven, make a single slash across the top of the loaf with a sharp knife to vent the steam. Bake for about 35 minutes or until the bread sounds hollow when removed from the tray and tapped on the base.

9. Transfer the bread to a wire rack and leave to cool. It can be kept for up to 5 days, and is wonderful toasted.

Enjoy when warm with a nice knob of butter :D

Mini Green Toffee Apples.. Let St. Patricks Day Celebrations begin!

2010-03-10T20:40:00.001+10:00

I bet you are wondering.. Who is this bloody St. Patrick anyways!? Well after some more google-ing it has reveled, St. Patrick, the patron saint of Ireland, is one of Christianity's most widely known figures. Many of the stories traditionally associated with St. Patrick, including the famous account of his banishing all the snakes from Ireland, are false, the products of hundreds of years of exaggerated storytelling...

So I have to ask the question.. If he apparently didn't banish all if the snakes of Ireland.. Why is he even famous? I think it is giving us bloggers an excuse to bake :p

So here is the 1st of 3 installments for a St. Patrick's day celebration.. Expect more lucky green :D

Mini Green Toffee Apples.
Sourced from www.taste.com.au

Makes 15

Equipment

You'll need 15 wooden chopsticks or paddle pop sticks for this recipe. I stole mine from Hanaichi as they were the round Japanese style chopsticks.

Ingredients

8-10 small Red Delicious or Pink Lady apples, washed, dried
2 cups white sugar
1/2 cup water
1/4 teaspoon cream of tartar
2 teaspoons green liquid food colouring

Method

Push a stick into each apple. Line 2 baking trays with baking paper.

Place sugar and water into a heavy-based saucepan over low heat. Cook, stirring, until sugar has dissolved. Stop stirring. Bring to the boil. Using a wet pastry brush, brush away sugar crystals on sides of saucepan above syrup.

Stir in cream of tartar and food colouring.

Reduce heat to low. Simmer toffee for 20 minutes or until it reaches hard crack stage. To check if it has reached this stage, add 1 teaspoon of toffee to a glass of ice-cold water. Remove solidified toffee from water and bend it. The toffee should crack easily and not feel sticky. Once toffee is at this stage, remove from heat immediately.

Wait until toffee stops bubbling then dip 1 apple into toffee. Tip pan on an angle to coat apple in toffee, especially around stick.

Place onto prepared baking tray. Repeat with remaining apples. Allow to set at room temperature.

Please let me know how yours turn out, as I can't enjoy mine as I have braces :(

Easter Practice... Marshmallow Bunnies..

2010-03-09T17:17:00.007+10:00

Ive been practicing making goodies as Easter is quickly sneaking up on us.

Recently I've purchased some Mummy and Baby Bunny molds from Robins Kitchen.. I eagerly took them into my kitchen and began making some marshmallow - of which I've never made before.. Check it out..

Marshmallow

Ingredients

150g of Castor sugar
60mL of Cold water
150mL of Hot water
3 Teaspoons of Gelatin powder
10mL of vanilla essence or any other flavouring e.g strawberry, lemon ETC.
Food colouring (optional)

Mix your castor sugar and cold water into a large bowl. Beat on high for 5 minutes. I found this a bit pointless as all it does is dissolve the sugar and give you a sore arm.. So perhaps dissolve it in warm water and then let cool.

In a separate small bowl, mix the hot water and gelatin. Pour into the large bowl with the cold water and sugar.. Beat on high for 10 minutes until light, glossy and will hold a figure 8.

After 2 mins

After 10 mins

Grease with oil and dust your molds with icing sugar.

Oily paper towel

Done & dusted

For your bunnie's features, take aside a small amount of the marshmallow mixture and add a drop of colouring. Once Mixed brush on the inside of your molds for eyes, nose ETC.

Pour in the rest of the batter gently, ensuring that there are no air pockets.

Refrigerate until set.

I had a little extra so I filled my baby bunny molds too

Gently run a knife around the inside of the mold and turn out on a serving plate.

Mummy Bunny with her Chicky friend.

After easing them out of their molds, they seemed really sticky.. I had already oiled and dusted the molds with icing sugar before pouring the marshmallow batter in but its almost like they had absorbed the sugar?

Does anyone have any advice to prevent this? Thanks X BB

Pancake Manor.. My review.

2010-03-08T07:50:00.005+10:00

So I decided that it was about time I'd posted my very first restaurant review. I have to admit that I do eat out quite often. Whether it is the Milton Maccas or a beautiful, perfectly lighted restaurant on Park rd. I'm always up for a break from slaving in the kitchen.

Originally being invited out on a date night with one of my girlfriends Tish, our intentions were to see the "Paper and the Plane" gig at 299.. well we didn't make it.. lets just say that getting some food at a fun location was more tempting :D.

Being faithful customers for the past 3 years since moving to Brisvegas, we had agreed on the famous Pancake Manor. It is beautiful! It is a little bit quirky as it is built inside an old church. Definitely had that old and sacred feel to it but still is a fun place to be.

Being a Friday night, it was busy... Hella busy. There is at least a 30-45 minute wait out the door.

FINALLY after getting in and waiting downstairs at the Knights Bar (that smelled slightly like a dirty mix of drink dregs. We waited patiently to be called out and to be seated upstairs..- after innocently flirting with the cute staff..cmon :)..

Wasn't long until we were seated.. However, it did take the cocky, tired waiter 15 minutes to bring us ONE.. yes only one menu for the two of us, the second never came.. Great service there mate.

Our one and only menu

We were forgotten again! We waited a further 20 minutes until someone even came near us so we would order our food. Poor Tish was almost starved to death when they came.

Starving Tish

There was plenty to choose from the extensive menu- Crepes, fresh salads, waffles, grain fed steaks, nachos, wedges and a vast array of superb pancakes, with optional additional toppings.

You can check out the menu for yourself here: http://www.pancakemanor.com.au/

Tish ordered the Beef burger and Short Stack. Not being that hungry, I ordered the Lime Swiss Milk Shake and the Macadamia Madness with butterscotch sauce.

The Swiss Milkshake came first... It was rich and seductively creamy.. I love the strange combo of dairy and citrus.. Miss Tish wasn't a fan.. but that just meant more for me :).

Swiss Milkshake $3.95

Then the rest came out shortly after.

Beef Burger $19.95.

The Steak Burger was hearty and definitely filling. Starts with two soft, fresh, toasted buns, tender juicy beef patty, slow roasted capsicums, fresh salad and topped off with a sunny side up egg and garlic butter.

Short Stack $8.95

Macadamia Madness $10.95 with Butterscotch Sauce $0.65

After I put the syrup on.. MMMMmmmmmmmm

There was a rush of texture and wonderful flavours as soon as the pancakes reached my palate. They were light, fluffy with the right amount of density to them. It was almost like the pancake batter was left over night for the flavour of the flour, butter and vanilla to meld, and topped with creamy and silky vanilla ice cream.. it was heaven..

We come back on regular occasions for these, they definitely do not disappoint.

Although the service is inconsistent and perfectly described as sloppy, I still do recommend visiting Pancake Manor.. but PLEASE try and get in when it isn't busy so that you can experience it at it's best :)

Map:

Pancake Manor
18 Charlotte St
Brisbane QLD 4000
(07) 3221 6433

OPEN 24 HRS!!

My survey reveals NUTRITIONAL FAIL- This could change your life.

2010-03-07T12:00:00.001+10:00

I have always had a weight problem.. until about a year and a half ago. After having the WORST fat day in my life.. I did some intense internet research to learn more about food. Result? Well I stand at 6"1' and I was 121Kg and now I am 90.5Kg a nice size 12-14 . But more on that soon.

Through out my life I would hear:

TV: "Eat Healthy!", "Eat low fat food and you WILL lose weight", "Be thin", "Eat this and stay fuller for longer"

Mum: "Stop Eating!", "Eat grapefruit in the morning and you'll be skinny","Have you even lost weight yet!?", "Don't eat cheese"

Kids at school and even my own brother: "You're FAT"..

No matter what advice I would take, I couldn't be like the other kids. I couldn't figure out what these so called "Healthy" foods were.. Subway's Jerrard would eat sandwiches and so did I, but I looked like the old Jerrard, a blimp! I really didn't understand why this kept happening and I think that some of the best years of my life have already passed and all because I let my weight hold me back.

Old BB.. At my largest 121kg
- yes I was drunk and riding the monorail :D

New BB, 30.5 kg's lighter

I dropped more than 30kg's in 5 months and all it took was a little bit of general knowledge about food and finding out what diet suits me best.. Low carb, high protein & quality foods are what I eat at 4-5 regular intervals every day.. with the occasional baked treat. I now successfully maintain my goal weight and no longer have low self esteem. - And again THANKS GOOGLE :D:D

Today on my morning drive to work and listening to the radio as usual.. I was disgusted to find out that only 30% of people surveyed could read nutritional information on food packaging. This made me wonder if there were more people out there like the old BB.. not a greedy guts, not lazy.. but uneducated about food?

So guess what I did... I conducted my own survey :D

As being a former BIG girl, I was inspired to survey 30 random people, from work and home. Ranging in age from 18 to 50+. Skinny, medium and large.

These questions I would consider as easy, as you would use general food and nutritional knowledge to answer them. I believe that you would require to know things like this to sustain a healthy diet and balance.. I barely knew any of this before I researched it.

I hope this info comes in handy to you :D

Here were my findings:

Question 1: Describe a calorie.

-Most answers were "Unit of measure" or something stupid like a number "300".. but no one could tell me that a calorie is the amount of measure spent raising the temperature of 1L of water by 1 degree Celsius.

Are we learning? :p

Question 2: How many kilojoules are in a calorie?

- A majority of answers were a randomly guessed number.. some were 1000, 100, or one with a decimal place such as 60.9... but again.. no one could tell me the answer.. Closest I got was '4'.

4.184 Kilojoules: 1 Calorie

Now how do they expect us to read and understand nutritional information, if NONE my surveyed people know simple things like this??

Question 3: Do you know your Daily Intake level? Answer in Calories.

A) Yes, it is ________ Calories

B) NO

90% answered no.

Question 4:

This one was tricky. I gave the below nutritional information for an egg.

Look at the below.

(I'd crossed out the percentage...)

Based on the average adult's recommended Daily Intake of Total Fat, write down how much of your daily intake you would use up if you were to consume this egg? -Again.. everyone seemed to have guessed.. No one knew the average recommended DI for total fat was so they could not work out the equation.

70g Average recommended total fat DI 14g

Consumed 14g:22% recommended DI of total fat for an average adult.

Question 5: According to the FDA (Food & Drug Administration), how many servings of fruit and vegetables should an average adult consume per day?

- ALOT of people did see the add on TV and they did mention that..

Answer is 2 servings of fruit and 5 Veg

10% got this right

Question 6: How many kilojoules are in one serving (1 burger) of a KFC original fillet?

I asked every person who did the survey if they had tried one in the past.. All answered yes... NO ONE could tell me how many or guess anything close. -

1754Kj/serving.

Does this show that no one reads the nutritional information? Or does it display the large Corporate fat cat attitude, buy it, consume it and don't ask questions..

KFC does have some pamphlets tucked away in the corner of the restaurant and online. There if you want them but NOT on the packaging itself.

Question 8: What is your DI for carbohydrates, answer in grams..

No one could tell me this..

This one is really reflects the old BB. Carbohydrates were my problem when it came to weight gain.. I would eat at least 2 adult servings of pasta, always being told that it was "healthy" and not think anything about it, but then wonder where all of the fat on my hips and legs came from..

Recommended DI of carbohydrates for an average adult? 310g.

I always aim for foods that have 10g or less /serving.. this way assures that my weight will not fluctuate. But please note that varies from person to person.

Question 9: Write down a "Healthy" Food - Yes some smarty bums out there.. example my housemate Kev literally wrote "A healthy food".. yes, yes... very smart :P

FYI. Most surveyed answered with vegetables.. and darling Mr. BB wrote Redbull..

and finally.. Question 10: What foods are featured at the bottom of the 'Food Pyramid' Cmon, most people remember this from school! I 60% answered with vegetables again..

I think that it is appalling that so many of us don't know how to eat well!? Sure its pretty basic, you know eat when you are hungry but we all need to know that little bit more about nutrition.

We need to do a bit more research before we believe the 'Low fat, be thin, you're ugly' hype and before we start thinking things like I wanna be like Jerrard! No wonder millions are spent on so called miracle cures for fat.. The majority of us are just uneducated.

There is no miracle cure for fat!

This sort of information would have been very handy in high school. Personally I had noooooo idea WTF to eat, how much and when, and just going off what my peers and TV was telling me DID NOT WORK.. I can tell you now that I have not once used algebra or trigonometry since leaving school 5 years ago.. More understanding about food around that time in my life would have been GOLD.

So yes, that is all of my raving and ranting...

After reading this, please don't forget that our loved ones already love you for who and what you are now.. In their eyes you are perfection.. Love you Mr. BB :)

Hope this has inspired a new, more confident, healthy you!

Comments would be appreciated. I want to know your opinion!

Chocolate Lava Cakes

2010-03-05T05:00:00.001+10:00

Mr BB's mother was visiting last night. I really had to make something that would impress her and that would show off my cooking skills :).

Today, again, instead of being a model employee and actually doing some work, I'd been Google-ing and writing up a new 'Bake Before I Die List' and upon typing in 'bake before I die' into Google, most sites found Chocolate Lava cakes.

-I did hear the morning news on the radio that Google does improve reading, writing AND general knowledge.. Kudos to you Larry Page and Sergey Brin :).

Chocolate lava cakes
Adapted from about 20 recipes online

Ingredients

140 g of dark chocolate, 50% or more- chopped
200g unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup plain flour
1 tablespoon of espresso powder
Pinch of salt

Directions

Preheat oven to 230°C.

Butter six ramekins. Dust with granulated Sugar and cocoa powder. Butter generously as Mine didn't want to come out :S.

Melt butter and chocolate in a saucepan over low heat. Let cool.

Whisk eggs and egg yolks in large bowl.

Add sugar slowly, then the cooled chocolate mixture and then finally flour.

Pour batter into dishes, dividing equally.

Bake cakes until sides are set but center remains soft and runny, 11-14 minutes. Bake for a couple more minutes batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates.

Serve with ice cream

Enjoy!

Crispy Sage Crumbed Pork Lion Chops - Rainy day dinner

2010-03-03T21:54:00.002+10:00

Last night I looked into our freezer to see what meat I had laying around and I found, Mince, mince, mince, pork chops and mince.. It was a tough decision.. but the pork won :D..

Can you see a problem here? I'm really not a fan of 'bog standard' mince, but Mr. BB is BIG on mince so I always seem to leave it till last and then go mince crazy!

Crispy Sage Crumbed Pork Lion Chops

Adapted from a memory of some episode of Nigella Express? Maybe?

Ingredients

5 Pork lion Chops

1 Cup of Plain Flour

1 Cup of Bread Crumbs- You can use Panko crumbs it you really want them crispy

2 Eggs, lightly beaten

1/2 Cup of Milk

6 or 7 Sage leaves

Salt and pepper to season.

Preheat your oven to 180 degrees C.

Place your milk, beaten eggs and bread crumbs into separate bowls.

Mix together the flour, salt and pepper and sage leaves in a large plastic bag (You can cut these up finely of press them against the pork whole).

Dip your chops in the milk, flour mixture, eggs, and then crumbs. Repeat until all are coated.

You can refrigerate these overnight as it helps your crumb mixture stick better.

Pan fry your chops until golden brown.

place on a large flat baking tray and bake for 10 minutes or until cooked through.

Serve with mash and buttered green beans

One of those freaky days....

2010-03-01T19:54:00.001+10:00

So, I had just finished watching "I am legend" for the second time- You know the one with Will Smith and the zombies..? I fell asleep straight afterward... I had nightmares of the 'Night Crawlers' - they were jumping all over me and I couldn't get away..

I later woke realising it was a dream.. BUT, could still hear the noises!! Honestly.. I was packing it! I woke up Mr. BB to save me from whatever was making the super loud, screeching noise.. He had no idea as to what it was either!?

After working up the confidence (Grabbing a HUGE vase- the biggest heaviest thing closest to me) to finally look out the window and it was a couple of possums making their mating call! I was embarrassed :(

I bet you are wondering where I am going with this.. Well, you know how you have one of those freaky days and everything just seems a bit weird... Well, I was making some roast capsicum to accompany some chicken kiev and the below is what I found...

I know what you're thinking- "What the hell is THAT!?". Well, that my friend's is a capsicum with a parasitic twin living inside of it..

Parasitic twins (almost like conjoined twins) occur when a twin embryo begins developing in the uterus, but the pair does not fully separate- or in this case, when it was growing on the plant, two capsicums were meant to be, but this was the result.

Freaky Hey! I had to share it. if it's as rare as it is with humans, then you may not ever see this again.. Enjoy the genetic freak! :D

You can read more about this here:

http://en.wikipedia.org/wiki/Parasitic_twin

Ensaymada- Filipino Sweet Brioche Buns

2010-02-25T09:42:00.002+10:00

I am really excited to make this post as Ensaymada is something is close to my heart as it really reminds me of my childhood.

My Mum would visit one of her Filipino friends Lucy and borrow Filipino movies.. I would LOVE to come, as every time we would visit I would get some Ensaymada.

Cheesy, sugary, buttery buns.. I haven't eaten them in years as I could never remember the name of them.. I had found this recipe by Burnt Lumpia on http://www.foodgawker.com/.. and all I can say is THANK YOU!!

Even though I don't really like to make bread as I don't have the patience for it and it is SUPER high carb.. I HAD to make it. I have never been THAT excited to make something.. I stayed up sooo late watching my dough rise.. I really felt like a baker :D

As a surprise, I'm also posting some to my Mum back at home. I know that she loves them too and I can imagine the look on her face when she opens up the parcel :)

Surprise Mumma!

Ensaimada- Filipino Brioche Buns
Sourced from: http://burntlumpia.typepad.com/burnt_lumpia/2009/03/filipino-ensaimada.html

Makes: 12 sweet brioche rolls

Ingredients

Dough:

2 envelopes active dry yeast

3/4 cup milk, warmed (105 degrees F--110 degrees F)
1 tablespoon, plus 4 tablespoons sugar
3 cups all-purpose flour
2 cups bread flour
4 teaspoons salt
3 whole eggs
9 egg yolks
3 sticks unsalted butter, cut into pieces and softened at room temperature

Filling (all are optional):

Grated Edam cheese (I'd used this filling in 4 buns)
Cinnamon and brown sugar
Macapuno (coconut strings)

Topping:
(Do not skimp on these as they are the highlight of the buns)

Milk: for brushing on top before baking
Softened butter: for brushing on top after baking

Sugar: for sprinkling
Grated Edam cheese: for sprinkling

Method:

Day #1

In the work bowl of an electric stand mixer, combine the yeast, warmed milk, and 1 tablespoon of sugar.

Stir with a spoon to combine and let sit for 3-5 minutes until mixture is foamy.

In a separate large bowl, sift together the remaining 4 tablespoons sugar, all-purpose flour, bread flour, and salt. Stir to combine.

Add the flour mixture to the yeast mixture and beat with the paddle attachment of your mixer for 2-3 minutes. In a medium bowl, beat the eggs and egg yolks together.

Add the eggs to the dough and continue mixing on medium speed for 3-5 minutes more, until dough just comes together (you may have to scrape down the sides of your bowl and your paddle a couple of times before everything is combined).

At this point, the dough is pretty tough, but your mixer can handle it. (mine did.. just)

After the dough just comes together, remove it from the stand mixer and place the dough on a lightly floured surface. Roll out the dough until it is about 1/4-inch thick.

Place half of the butter in the middle of the dough, then fold 1/3 of the dough onto the butter towards the centre. Place the other half of the butter onto the middle of the dough, then fold over the other 1/3 of the dough onto the butter making a parcel.

Fold the dough into a little package or ball shape, and place back into the work bowl of the stand mixer. (This way of incorporating the butter ensures that it actually gets into the dough. If you just added the butter a tablespoon at a time to a running mixer, most of the butter ends up on the walls of the work bowl and on the outside of the dough, rather than on the inside. I learned this tip from Alton Brown's brioche recipe.)

Exchange the paddle for the dough hook on your stand mixer, and knead the dough and butter for 10-15 minutes on medium speed until butter is well incorporated and the dough becomes glossy and elastic--you may have to scrape down the bowl and hook a few times. (you will notice that it will begin to pull away from the sides)

Remove the dough from the work bowl and roll into uniform ball. Add the dough, seam side down, to another large bowl that has been lightly greased. Loosely cover the bowl with plastic wrap and allow the dough to rise until it has doubled in volume, 1-3 hours depending on how warm your kitchen is. (Mine rested for 1.5 hours and it was HUGE!

After the dough has doubled in size, punch it down, roll it into a ball again, then place back into the greased bowl and cover with plastic wrap. Place the covered bowl into the refrigerator overnight.

Day #2

The next day, pinch off 24 balls from the dough, each about 2-inches in diameter. Place the dough balls on a cookie sheet and cover loosely with plastic wrap. Allow the dough balls to rise again for another hour.

Roll out a ball of dough on a lightly floured surface until the dough is about 12x4 inches. Sprinkle your filling of choice (cheese, cinnamon and sugar, macapuno) in the center of the rolled out dough.

Roll the dough over the filling lengthwise into a rope shape about 14-inches long. Repeat with the rest of the dough balls until you have 24 ropes.

Take two of the ropes and twist them around each other to braid them. Repeat with the other ropes until you have 12 sets of braids. Then form each of the braids into a spiral shape, making sure to tuck in each of the ends.

(I only filled 4 with cheese and used the rope method.. I gave up and ended up making the rest in spiral shapes with no filling). Place each spiral into a greased fluted brioche mold, or into a greased 4-5 inch tart ring. I'd used just a plain baking sheet. I like the rustic look

Preheat the oven to 400 degrees F (204 Celsius). Brush the top of each of the Ensaymada rolls with some milk, then place in the oven for 10-15 minutes, turning the pan halfway through. Bake until the rolls are golden brown on top (you can leave them in there for longer if you want them a deeper brown).

Fresh from the oven...

Remove the buns from the oven and let cool slightly. Brush the warm buns generously with melted butter butter, then sprinkle on as much sugar and cheese as you'd like.

Enjoy the AWESOME!!

Individual Crispy Topped Shepherds Pie

2010-02-22T09:08:00.024+10:00

Sadly, after an awesome weekend... Sunday rolled around :(

Sunday nights are usually my chance to let my creative juices flow as I have more time to create really yummy dishes.

My feet still looked like two big hunks of dirty, slapped around pieces of meat after Soundwave festival and I wanted to whip up something easy and get out of the kitchen ASAP - So that I could recover and do nothing!

Individual Crispy Topped Shepherds Pie

Sourced and adapted from www.taste.com.au

Now individual pies as my pie dish and is now missing..

Ingredients (serves 6)

1/3 cup olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons Fountain Tomato Paste - Used Home Brand
1kg lean beef mince
1 tablespoon Gravox Concentrated Beef Stock - I used OXO Cubes
1 cup water
400g can diced tomatoes
2 tablespoons Gravox Traditional Gravy Mix
2 carrots, peeled, diced
1 cup frozen peas- Didn't have any peas on hand lol
700g Desiree potatoes, thinly sliced
125g tasty cheese, finely grated

Method

Heat 2 tablespoons of oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 8 minutes or until soft. Add tomato paste. Cook for 3 minutes.

Increase heat to high. Add mince. Cook, stirring, for 8 minutes or until browned. Add stock, water and tomatoes. Bring to the boil. Stir in gravy mix and carrots. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes. Add peas.

Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish (or in my case 5 Ramekins). Spoon in mince.

Combine potatoes, 1 1/2 tablespoons oil, and salt and pepper. Arrange one-third potatoes over mince. Sprinkle with half the cheese. Repeat layers, finishing with potatoes. Drizzle with remaining oil. Season with salt and pepper.

Cover with foil. Bake for 30 minutes. Increase heat to 230°C. Remove foil. Bake for a further 20 minutes or until golden. Serve.

Please let me know what you think of my photo. I made up a lighting box on Friday, but somehow it may have offended my new kitten Lola..

Lighting box no longer exisits LOL.

Soundwave Choc Mint Rice Bubble Bars

2010-02-21T10:14:00.016+10:00

FINALLY! After 6 months of patient waiting... Yesterday was Soundwave Festival! Mr BB had bought the tickets for my Birthday last year and it is the best present I have ever recieved! (Sorry Mum, but a granny-style table cloth isn't going to cut it anymore)

For those of you who don't know what Soundwave is, you can loosely say that Soundwave is a 'Big Day Out for metal bands'. It is MASSIVE!

I saw some of my FAVOURITE bands: Taking Back Sunday, Clutch, Paramore, Meshuggah, AFI, Jane's Addiction, Trivium, Escape the Fate and Finally HIM. I wish I could have seen a few more but ran out of time :(

Below is a video of Paramore.. I was in the crowd somewheres lol:

HIM is my favourite band, and has been for a LONG time. I even have 2 HIM tattoos!.. So, I was in the mosh pit and only 1 Metre from Ville Valo..*drools* (After waiting an Hour, unwillingly watching Escape the Fate who was on before them). Let me just add the Mosh pit is what I would imagine hell to be like - It was hot, damp, crap around your feet, people shoving, fighting, dying of thirst, but no water in sight.. all of that pain to see a band? It was worth it :D

Anyways, I bet you are wondering if I am going to talk about food yet...

As Soundwave was going to take up the majority of my weekend (Prep-sleep, pre-drinking, the actual festival, then recovery Today- Yep I have the WORST headache right about now). I figured that I may as well get my baking fix out of the way in the morning before I left...

These are 'No-bake'.. but you get the point :D

Choc-Mint Rice Bubble Bars

Adapted from http://www.kelloggs.com.au/ricebubbles

Cooking time: Refrigerate until set

Makes: 24

INGREDIENTS

4 cups Kellogg’s® Rice Bubbles®- I used Home Brand.. (Its cheaper)

1½ cups icing sugar, sifted

1 cup desiccated coconut -Used Shredded Coconut

250g copha®*, chopped - I just used regular Home Brand unsalted butter.

3 tbsp cocoa

¼ tsp peppermint essence- I added this into the slice mixture

100g of dark cooking chocolate 50g of unsalted butter

M&M's (optional)

METHOD

Line a 23 × 33cm rectangular cake tin with Aluminium Foil

In a large bowl, mix the Kellogg’s® Rice Bubbles®, icing sugar, cocoa & coconut.

Slowly melt the copha® in a saucepan over a low heat.

Allow to cool slightly.

Add to Rice Bubbles mixture, stirring until well combined.

After preparing chocolate crackles mixture and press firmly into a foil lined cake tin. Refrigerate.

Slowly melt the cooking chocolate in the microwave, stopping and stirring in 10 second intervals. When melted. add butter. Microwave for a further 10 seconds and stir to incorporate

Spread over chilled base

Return to refrigerator until firm.

Cut into pieces.

copha®* – Registered trade mark Unifoods Australia *Kremelta in New Zealand

I found this to be quite redneck-ish so I guess I wouldn't make it again lol.

I've also started experimenting with a lighting box to take better photos.. What do you think?

Sickey Friands

2010-02-18T15:03:00.009+10:00

I wasn't feeling 100% at work today, and I went home ill.. The funny thing was that when I got home, I felt better! It was a sign! :D

So I bring to you, Cherry and White Chocolate Friands!

Cherry and White Chocolate Friands!
Adapted from Sunbeam recipe on the back of my Almond Meal

Ingredients
1/2 Cup of Plain Flour
1 1/2 Cups of Icing Mixture
100g of Almond Meal
5 Egg Whites
125g Butter, Melted
100g White Chocolate, Melted
Glace' Cherries- not too sure how many, I would say about 15-20?

Method

Preheat your oven to 180 degrees.

Beat your egg whites until soft peaks form. In a separate bowl, combine flour, icing sugar and almond meal, mix well.

Once combined, gently fold in your egg whites, then add butter and melted chocolate. Add chopped cherries and mix until evenly distributed.

Grease a friand tray or in my case a mini muffin tray. Fill until about 3/4. Bake for approximately 20 minutes

Really easy to whip up and don't forget to serve along side with a cup of tea or coffee.

The Best Pancakes

2010-02-17T06:00:00.000+10:00

Well, well well.. Happy Pancake Day everyone!

I know that everyone claims to have their own famous recipe and techniques for classics of the cooking world, but I kid you not, I have the BEST recipe for good old traditional pancakes.

I find that our Saturdays are pretty hectic these days- with work, our social lives and not to forget our pain in the ass housemates who NEVER know when to leave us alone. It's hard to finally have some decent one and one time with Mr. BB.

I find that if I manage to grab him before he is rushed out of the house, then I can get atleast 5 seconds alone. Solution? Pancakes.

I'd originally stumbled across this recipe on www.leaveroomfordessert.com mid last year. I gave it a go and looking back on my pancake track record (since I was about 8), these have been the best ones yet.

The Best Ever Pancake Recipe
Recipe from www.leaveroomfordessert.com

2 cups plain flour
3 teaspoons baking powder
pinch of salt
2 eggs, beaten
1½ cups milk
1/3 cup sugar
75g butter, melted
extra butter for frying

Sift flour with baking powder and salt. Whisk in beaten eggs, milk, sugar and butter. Sizzle some extra butter in a non-stick frying pan and pour in batter to desired size.

Flip when bubbles appear and cook until golden.

How simple is that!?

Toblerone Cheesecake

2010-02-14T06:03:00.003+10:00

YUM YUM YUM YUM! I heart Toblerones.. and to make a Toblerone flavoured cheesecake.. EVEN BETTER!

Soo, I bet you're wondering how I was inspired to make this.. Well I was visiting the Coles at Mt Ommaney during lunch and they had a clearance on Dark Chocolate Toblerones for $0.51.. No joke! 100g of awesome, delicious, dark, Toblerone for 51c! I bet you guessed it.. I bought the LOT! so about 16 total. 1.6Kg of one of my favourite chocs for $8.16.. Not bad if I don't think so myself.

I made heaps of goodies out of my super stash of chocs.. But this one in particular I had made for my friend Tish. She loves it when I cook up a storm, as she does deserve a bit of a break as she works full-time, has a husband annnddd 3 kids.. I'm tired already just thinking about it *phew*.

I wanted to make her something sooo yum, but I REALLY couldn't choose what to make out of the 2 recipes I had.. So I made both.. My the other 1/2 of her gift will be on my next post... Perfect example of how they say "Saving the best for last". It's worth the wait!

So here's my recipe:

Ingredients

Base

250g Oreo biscuits (with filling)
100g unsalted butter, melted

Filling
4 gold-strength gelatin sheets or 2 tsp of gelatin powder
500g cream cheese
200-300g of Toblerone chocolates- It's up to you what kind you want to put in
3/4-1 cup of castor sugar (amend to taste)
300ml thickened cream
1 tsp of vanilla essence
1x 100g Toblerone to decorate
Melted white chocolate to decorate

Method

Grease and line the base of a 21cm spring-form pan. Place the biscuits in a food processor and process to fine crumbs. Add the melted butter and process to combine. Press into the base of the pan and chill for 30 minutes.

In a microwave proof bowl, place broken up Toblerones into microwave, stopping and stirring chocolate at 10 second intervals with a spatula until completely melted. Set aside to cool.

In a separate bowl, beat cream cheese with a beater until smooth and fluffy. Heat about 1/3 of cream in a saucepan over low heat, then add gelatin to the warmed cream. Stir off the heat until gelatine dissolves. Stir cream mixture into the cheese mixture.

Beat remaining cream with electric beaters to soft peaks. Fold into the cream cheese mixture with the cooled chocolate. Pour over the base, then chill overnight until set.

Melt white chocolate in microwave using the same method. Drizzle over the chilled cheesecake. Use as glue for pieces of decorative Toblerone so that they wont fall off.

That's it! Mmmmmm, Keep reading to see my next post to see what was the other 1/2 of her delicious, mouth watering gift :D

Decadent Brownies!

2010-02-12T07:25:00.000+10:00

When I'm seriously craving some sugary food- you know how you just can't get those thoughts of really yummy things out of your head! I know that I can't help but be naughty, and HAVE to get my fix and definitely want something worth being bad for. I know that if I head to Woolies or the bakery down on Park Rd, there is a chance that I may be let down and could be a total waste of my empty calories! Therefore, I always try and make it my sugar fixes myself.

I always wonder what I'm going to make, and this is my fail-safe. Super decadent, chocolate of course, moist to the point where could almost consider it juicy, BROWNIES!

I effing LOVE brownies! Brownies are the bomb, not to forget my Emo doesn't mind NOM-ing a few down too.. Chocolatey, buttery goodness! And would you believe it? I had NEVER tried one up until about 6 or 7 months ago! Usually after about a month or so, I change my mind about what I'm into, but brownies? Well there hasn't been anything close to them yet.

Good on their own, or with toppings like peanut butter icing, chocolate ganache, white chocolate chips? Hell you can even add things like strawberry oil or mint essence.. Mmmmmmmmm.. In the picture above, I've added white chocolate chunks, bittersweet glaze and white chocolate squiggles to dress them up a bit.

So here is one of my successful recipes I use 90% of the time. I can't remember where exactly I sourced it from.

Makes approximately 12-16 pieces.. I suggest doubling this recipe as they won't last.

Ingredients

3/4 cup plain flour
2 tablespoons cocoa powder
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs beaten
1 teaspoon vanilla extract

Method

Preheat oven to 190°C. Line a 5-6cm deep, 18cm square pan with parchment paper.

Melt butter and chocolate in a saucepan over low heat stirring constantly until melted and smooth. Add sugar and stir until dissolved. Transfer to a bowl and set aside to cool.

Add eggs and vanilla.. Mix well then sift flour and cocoa over chocolate mixture. Stir to combine.

Pour batter into your cake pan. Bake for 20 minutes or until just set I like to pull mine out about 5 minutes early as the heated mixture continues to cook once removed. Set aside to cool. Once cooled lift out cover in Cling Wrap and refrigerate overnight as this helps it set again

The day after - if you've waited that long, remove from fridge cut into squares and EAT!

Bacon and Corn Relish Dip

2010-02-10T11:03:00.004+10:00

Ok, so I have a date night coming up. No not one of those 'Date Nights', I already has my Emo, but with one of my besties Tish :D

So we're heading to the movies to see Daybreakers (Yep, filmed here is Brisvegas) at the Myer Centre. Honest to god, I HATE the lack of variety of snacks at the movies. Ohh popcorn, ice cream.. it's always the same. So always bring my 'Extra large handbag' to sneak in some low-carb goodies.

One of my all time favourite snacks to make is Bacon and Corn Relish Dip. I whip this up if we're going to have guests over, a party (in a Cob Loaf), or even if I just want it on its own. So therefore I wanted to share my faithful recipe.

Ingredients

1 Tub of creamed cheese
1 Jar of Corn Relish (About 300mL)
100g of diced Bacon
1 Brown onion (diced)
1/2 Tbs of oil for cooking
Salt and Pepper to taste
Parsley or Chives (Optional)

With this recipe, you don't really need to measure as you can go entirely by taste.

Heat your oil on a medium-high heat, add your onions. Fry until softened. Add your diced bacon and fry to your liking. I usually make it a bit crisp.

Once your onions and bacon are cooked, add your creamed cheese. After a few moments, it will melt/soften from the heat, that's when you add your corn relish, and season to taste.

Stir until all of the ingredients are incorporated. Spoon into a ramekin and garnish with parsley or chives.

Serve with water crackers, toasted turkish bread or cut veg..

Heart Shaped Red Velvet Whoopie Pies

2010-02-09T10:03:00.001+10:00

Sooo, I was thinking about the upcoming Valentines day..

Sometimes I wonder if Valentines Day is just a holiday made up by Hallmark or Florists to try and boost sales.. But even if you do think that, I know that everyone still is secretly hoping that someone will be their Valentine.

So, I was trying to think of those who wont get anything- As I have been one of those people many times in the past, I wanted to try and make some goodies to give away before Valentines day.

Instantly cupcakes came to mind.. but I always do cupcakes- Mainly because they already come in individual servings and does'nt require cutlery of any descripton.. but screw cupcakes! I am sick to death of always being the person at work who brings in cupcakes. "Great pattycakes.", "Cupcakes were yum.", "Can you give me the recipe for those cupcakes you brought in the other day?" "Cupcakes, cupcakes, CUPCAKES!"

I want something wayyyyyy better to make those super ronery people feel better about themselves :D

When I think of St Valentines, I think: Hearts, chocolates, cards, LOTS of the colour red.. and not forgetting your unmentionables ;). I thought cake pops, but I am sick to death of seeing them everywhere aswell! And like a light to moths, I was instantly drawn to Red Velvet Whoopie Pies!

Moist, soft, delicious, filled with decadant cream cheese frosting, and not to forget red.. But, I didn't want them to be in just 'flat cupcake form', and also wanted to incorporate a few more aspects of Valentines day into it. So I decided to make them heart shaped! :D

Red Velvet Whoopie Pies

2 Cups of general purpose flour
1 Tsp of salt
1 Tsp of baking powder
2 Tbs of unsweetened coco powder
1 Cup firmly packed brown sugar
3/4 Cup of unsalted butter (softened)
1 Large egg
1/4 Cup of sour cream (room temperature)
1/4 Cup of milk (room temperature)
1 Tsp of vanilla extract
1 Bottle of pillar box red food colouring

Cream Cheese Frosting

1 (approx 160g) Packet of creamed cheese (room temperature)
160 Grams of unsalted butter (room temperature)
400 Grams of powdered sugar
1 Tsp of vanilla extract

Preheat your oven to 160 degrees and line 2x baking trays with parchment paper.

Combine dry ingredients in a bowl, set aside. Mix in sour cream, milk, food color and vanilla in a jug, set aside.

In a seperate bowl, cream the butter and brown sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in egg.

Add about 1/3 of the dry ingredients, then add 1/2 of the wet, repeat again until you end with the last 1/3 of the dry ingredients until just blended, do not overbeat.

Spoon batter into a piping bag (I used a disposable one as I assumed that the batter may stain my good piping bag (as it did my bench top and my hands :D)

I piped my batter into heart shapes, but you can do whatever shape comes to mind.

Bake for 6-9 mintues or until you can insert a toothpick and it comes out clean, being careful to watch the pies as they will cook quickly. Allow them to cool completely on baking trays.

For cream cheese frosting, use an electric mixer to beat butter and cream cheese until smooth. Beat in vanilla and start adding powdered sugar a little at a time until you reach the desired consistency. It's not necessary to use all of it, whatever you feel is right.

To assemble your pies: Once cooled, match your pies up (so that both sides are the same size, as mine ranged in sizes), pipe your cream cheese frosting into the inner flat side of one pie, and attach other side. Repeat until all are done.

You can be patient and wait until they are refridgerated, but I ate mine straight away.

Enjoy!

Don't forget to tell me how your Valentines Day goes!

Ice Cream Sundae Cupcakes

2010-02-05T14:26:00.001+10:00

So, I had a dilemma: 2.36pm I get an email at work letting us know that we have a morning tea the next day.. Lunch has already passed and my Emo wants my car when I get home - so I couldn't really go out and buy any ingredients or even some grocery shop goodies that I can claim as my own. So what could I do?

Of course I was looking though http://www.foodgawker.com/ instead of actually doing any work and I stumbled across a recipe from http://www.mysweetkitchen.blogspot.com/ for Ice cream Sundae Cupcakes.Seriously that is some serious food porn right there.

I fantasized about diving into one as soon as I saw them! As soon as you bite into them, light, moist, chocolaty cupcake, with delicious buttercream, a rich thick sinful chocolate ganache centre.. and don't forget the toppings.. More ganache, mini marshmallows and crushed peanuts... mmmmmmmm *drools*.

I could NOT help but want to make these! I love making sweets that trick the eye and also had almost all of the items in the recipe - the only thing lacking was Maraschino Cherries what was a let down, because I lovvvveeeee Marachino Cherries. *sad face*.

In the end, my cuppycakes turned out OK, not as pretty as the ones on sweetest kitchen. Most of them went throughout the day even though there were a lot more sweets you can choose from- Monte Carlos, Carrot Cake, Chocolate Swiss Roll, Apple Tea Cake, Party Pies, Chips, and some heavenly looking chocolate, cherries and cream layer cake.

I ate about 4 of the 24 total.. Trying to make it not so obvious except the noises coming from my desk.. "Mmmmmmmm...!" and "Munch Munch Much"

I seriously recommend making these, you won't regret it!!

Chocolate Cupcakes
Adapted from Hershey’s
Makes 12 cupcakes
Ingredients
1 cup sugar
3/4 cup + 2 tablespoons all-purpose flour
1/4 cup + 2 tablespoons cup cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
Method
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper baking cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Fill cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Using the cone method, fill cupcakes with chocolate ganache (recipe follows). Frost with buttercream (recipe follows) using a round piping tip, then spoon chocolate ganache glaze (recipe follows) on top of buttercream. Put sprinkles on as soon as you finish putting the ganache on each cupcake, just in case the ganache hardens too much for the sprinkles to stick. Push a maraschino cherry into the top of each mound of frosting (the ones with stems make a better presentation!).

Chocolate Ganache Filling
Adapted from Smitten Kitchen
Makes enough to fill 12 cupcakes (with a little leftover)
Ingredients
4 ounces semisweet chocolate
1/3 cup heavy cream
1 tablespoon butter, room temperature
Method
Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and stir until combined.
I put the ganache in the refrigerator to firm it up just a little teeny bit, about 15-20 minutes I think it was. It was still pourable, but it wasn’t dripping everywhere, either.

Vanilla Buttercream
Adapted from Martha Stewart
Makes enough to generously frost 12 cupcakes
Ingredients
6 ounces (1 1/2 sticks) unsalted butter, softened
8 ounces confectioners’ sugar, sifted
1/4 teaspoon pure vanilla extract
Method
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth.

Chocolate Ganache Glaze
Adapted from Martha Stewart
Makes enough to top 12 cupcakes (with a little leftover)
Ingredients
3 ounces semisweet chocolate
1/3 cup heavy cream
1/2 tablespoon light corn syrup
Method
Place chocolate in a medium-size heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.

Coconut Macaroons

2010-02-01T13:49:00.000+10:00

Simply more-ish!

Lately, I haven' had that much time to myself to bake as I have been moving house.. I really wanted to get my baking fix but really only had limited time... and when you move house with the people I live with, well it seems like your the only one who puts in any effort.

Anyways.. I was searching recipes on http://www.taste.com.au/ instead of working (he he) and stumbled across the recipe for Coconut Macaroons. With only 3 ingredients and 20 mins cooking time, I couldn't help but make these.

So simple to make, if you have ever made royal icing, then you can make Coconut Macaroons..

Ingredients
3 eggwhites, at room temperature
1 1/2 cups caster sugar
1/2 tsp vanilla extract
1 1/2 cups desiccated coconut- I tweeked this a little bit, I used shredded coconut

Method
Preheat oven to 180°C. Place the eggwhites in a bowl and use an electric mixer to beat until soft peaks form.

Add the sugar, 1/2 a cup at a time, beating continually, until the mixture becomes stiff and glossy. Add vanilla extract and fold through with a spatula.

Add the coconut, 1/2 a cup at a time, and gently fold through with a spatula until evenly distributed, being careful not to overwork the mixture.

Place spoonfuls of the batter onto a baking tray lined with greased baking paper. For classic French-style macaroons, use a piping bag.

Bake in the oven for 15-18 minutes, or until the macaroons are lightly browned. Remove from the baking paper immediately and cool on wire racks before serving.

and Vio-la! Light, airy and don't forget really delcious tea time treats!

ANZAC Biscuits

2010-01-29T09:02:00.000+10:00

As Australia Day has just gone by, I wanted to kick off my blog with something that represents our country -Just being a little bit patriotic here. So I thought, what symbolises our country more than ANZAC bikkies?

Just a little bit of a history lesson here:

These beaut bikkies were originally thought up by the loved ones of Australian soldiers as they were concerned about the nutritional value of the supplies given to their fighting men. However any food they would have shipped over would spoil in the time it took to get them over there.

A body of women did come up with an answer, Soldiers Biscuits - a Scottish recipe using rolled oats. These biscuits would remain edible for up to 2 months due to the lack of egg as a binding agent.

Now, I bet you are wondering why they are now called ANZAC biscuits.. Well, after the Australian and New Zealand Army Corps landed in Gallipoli, they were finally renamed ANZAC Biscuits!

Well, there you go, you learn something new every day!

I sourced this recipe from http://www.taste.com.au/- This is one of my favourite websites, it's great source for recipes when you are feeling uninspired.

ANZAC Biscuits

Ingredients
1 1/4 cups plain flour, sifted
1 cup rolled oats
1/2 cup caster sugar
3/4 cup desiccated coconut - I got a little bit excited and used a whole cup of coconut, wouldn't advise this as I had to use extra butter and treacle to help bind all of the dry ingredients

2 tablespoons golden syrup or treacle
150g unsalted butter, chopped
1/2 teaspoon bicarb soda

Method
Preheat your oven to 170°C.

Place the flour, oats, sugar and coconut in a large bowl and stir to combine.

In a small saucepan over low heat, melt the golden syrup and butter. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined.

Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. - I suggest flattening the balls of dough in your hands so that they don't crumble.

Bake for approx 12 minutes or until golden brown- Keep an eye on them, if your oven is anything like mine, it would want to burn things the second you look away!

And ta da! crunchy more-ish ANZAC Biscuits. Perfect with your morning cuppa!

Let me know how you guys celebrated Aus Day!

1st Post- EVER!

2010-01-28T11:52:00.000+10:00

Well, I finally jumped onto the band wagon and decided to create my own food blog! Yay!

I currently work for a fit out and design division within my company- but my calling is elsewhere, I seriously cannot stop cooking! I always love cooking for others and ANY occasion is an excuse to bake.

I'll be posting recipes from baking at home, random thoughts and creations, my travels and experiences with food, maybe even a bit of backgroud information about the food I'm making..

So watch out! I'll be baking very soon :D.