I have moved!!!
I have a very shiny and pretty new site. I’m super excited with it and have finally put my baking and crafting together. It feels a whole lot less disjointed.
Come join me over there 🙂
I’m not much of a gambler. I tried poker a couple of times and lost miserably! Any time I thought I had a good hand I would just get this uncontrollable grin. I think I need to take some cues from Lady Gaga.
I’ve been thinking about gambling because I made some cupcakes for a gambling enthusiasts birthday.
I decided on Roulette cupcakes!
Start with a tasty set of cupcakes (I made white chocolate and blueberry cupcakes).
1. Roll out fondant about a ¼ inch thick and cut out numbers with some number cookie cutters. Leave to dry out a bit.
2. Mix together a little vodka with some edible silver glitter (don’t worry you won’t taste it!) Paint the numbers with the edible glitter paint you just created and leave to dry.
3. Make a very small batch of vanilla buttercream and use gel food colouring to colour it bright leaf green.
4. Make a batch of chocolate buttercream and colour black (I recommend Americolors Super Black).
5. Make a batch of raspberry buttercream and use gel food colouring to make it a dark strawberry red colour. (Make raspberry buttercream by taking normal buttercream and adding crushed raspberries and some extra icing sugar.)
6. Pipe little mounds on each cupcake with a closed star tip (Wilton 2D tip) and press the fondant numbers into the side of each cupcake. Have a picture next to you as reference to make sure you get the right numbers on the right colour cupcakes.
7. Box up and give to the lucky birthday person.
Recently I got myself a little self care package of exciting foods to cook with. I ordered buckwheat having absolutely no clue what it was other than that it had high levels of magnesium.
Yesterday morning I tried it for the first time as ‘porridge’. It wasn’t porridge! Buckwheat kind of has the texture of brown rice when cooked and smells like sesame seeds. It was not what I expected in my breakfast foods and neither Luther nor I could get through our bowl.
Not to be disheartened I went on a search through the great expanse of the internet that is food blogs. I found two recipes that sounded tasty, easy, and most importantly like breakfast foods. (Well, that is a lie cause one of them is chocolatey goodness which I’ve been eating as a dessert but shhh).
The one I haven’t tried yet is Deliciously Ella’s raw buckwheat porridge. But anything that requires little effort in the morning is already a star in my books. I am so not a morning person.
The one I have tried is from My New Roots and I may have spent a few hours reading all of her posts ever last night…
This is Sarah’s Chunky Chocolate Buckwheat Granola.
It is soooo good! And it uses buckwheat!! I made a half batch as there are only two of us in my little household and didn’t use any hazelnuts or coconut sugar. It was still sweet enough for me.
The dark chocolate flavour is perfect for satiating any chocolate cravings you might get and it is satisfyingly crunchy.
I am very much looking forward to trying to use my buckwheat in more granola variations.
Click here for the recipe.
I decided to get some new and exciting ingredients to reenergise my cooking. I felt like everything I made was just meh. Even I didn’t want to eat it so how could I serve it to others!
I made an order to my favourite health and bulk food store, Huckleberry Farms.
I picked up some dates, bulghur wheat, buckwheat groats and maca powder. I have been so excited to have stuff to add to my salads to make them more exciting than iceberg lettuce and tomatoes.
You should make this salad because:
It is super colourful!
It keeps in the fridge for a few days and transports well
Whole grains are awesome
It tastes delicious
It is super easy to make.
ORANGE AND GREEN BULGHUR WHEAT SALAD
1 cup bulghur wheat
1 carrot, grated
1 zucchini, grated
250g orange cherry tomatoes, chopped
75g soft cheese
5-6 handfuls rocket
zest and juice of half a lemon
1 tsp of soy sauce
salt and pepper to taste
Cook up the bulghur wheat: 2 parts boiling water to 1 part wheat. Cover and leave to soak for 20 minutes. Drain any excess water.
Mix together soy sauce, lemon juice and zest, and 1/3 cup of water.
Chop or crumble the cheese. (I used Camembert but Feta is fantastic too.)
Combine everything in a bowl and toss together. Ass salt and pepper to taste.
Cupcakes have been my jam lately. I feel like I have made a batch for this event or another every week. The most common question I have been asked about them is how to do rose icing.
You need to buy a Wilton 2D tip. I think that if you have another brand it will be called a ‘drop flower tip’. Use this tip in your icing bag with some buttercream.
Start in the centre of the cupcake and spiral outwards. I first press the icing in the centre then lift the nozzle about 1-2 inches off the cake as I spiral. Keep an even pressure until the very end. It is a super easy icing technique and leaves the perfect icing to cake ratio.
I am a fan of moist cakes. These banana cupcakes are moist and light and pair wonderfully with dark chocolate buttercream.
In a bowl, mash bananas then mix in yoghurt and vanilla. In another bowl, sift flour & baking powder together.
Soften butter and beat for 1-2 minutes. Add sugar and mix on high until creamed. Add eggs one at a time, mixing until combined. Alternate adding flour and banana. Stir until just combined.
Fill cupcake cases 3/4 full and cook at 170°C for 15 minutes or until the tops spring back when lightly touched. Allow to cool
Dark chocolate icing
Beat butter until light and fluffy. Sift over cocoa and icing sugar. Mix on high until it is soft and airy. Add milk to your preferred consistency.
Pipe over the cooled cupcakes.
These should make 12-18 depending on the size of your cupcake cases.
Old post circa June 2014
I love the idea of a Sunday afternoon tea. We used to go visit my Nana on Sunday afternoons and she has all these lovely tea cups and tea cozies. The adults would drink their tea and we’d all enjoy some of Nana’s treats. Afterwards we would read all our new library books or head off to the beach.
She often had lamingtons for us kids to eat. If you’re not from this little part of the world, lamingtons are sponge cake soaked in raspberry icing and coated in coconut. I think I got my love of Sunday afternoon tea from these visits with Nana.
I’m very excited for the day I am more adult and have a little garden to host Sunday tea parties.
I told Luther I would be making a raspberry and coconut cake and his reaction was so you’re making a lamington then? After he was scolded accordingly* I set out to make the easiest cake I could.
You should make this cake because:
It is not too sweet and can be made anytime of the year!
Frozen raspberries work just as well as fresh.
The coconut flavor is not overpowering for those crazy people who don’t like coconut.
It is super easy to make!
It is fantastic with a bit of cream and a hot cup of tea.
RASPBERRY AND COCONUT CAKE
1 ½ cups coconut milk
2 cups flour
2⁄3 cups sugar
2 tsp baking powder
1 cup raspberries
Preheat oven to 175°C.
Grease or line a round 7 inch cake tin.
Melt butter in a saucepan over a low heat. Allow to cool. Whisk together with eggs and coconut cream.
Whisk together flour, sugar and baking powder.
Pour wet ingredients into the dry ingredients. Fold to combine.
Pour into your cake tin and sprinkle over 1 cup of raspberries. Bake at 175°C for 45-50 minutes, or until a knife inserted comes out clean.
Allow to cool. Serve with a dollop of cream and a sprinkling of coconut flakes.
*he wasn’t actually scolded! Just had to listen to me explain for 5 minutes what made a lamington a lamington and what made my cake different to that. Maybe that is worse…
Sometimes I just need to bake. Like if I don’t bake I get grumpy and mope around the house. But some evenings there isn’t that much time with chores and boring adult things to do.
This is my I have to bake but I have so little time recipe.
It is so easy! Just one pot, one spoon and one tray. And it is deliciously dark and chocolatey.
How do you like your brownie?
These are in between chewy and fudgy and are oh so good when you microwave them just long enough to make them a little gooey.
I’m drooling just thinking about it.
DARK CHOCOLATE AND CRANBERRY BROWNIE
1 ¾ cups sugar
2 cups dark chocolate
1 cup flour
½ cup cocoa
½ teaspoon salt
1 cup dried cranberries
Preheat oven to 175°C.
Grease or line a slice tray.
Melt butter in a saucepan over a low heat. Add in sugar and dark chocolate. Stir this until the chocolate is melted. Remove from heat
Allow to cool slightly. It should be almost room temp. Beat in eggs one at a time. The mixture should look quite glossy.
Add in flour, cocoa, salt and cranberries. Stir until just combined.
Pour into a lined tray and bake at 175°C for 35-40 minutes, or until a knife inserted comes out clean.
Optional: sprinkle extra cranberries on top before baking.