tag:blogger.com,1999:blog-30458127668301482732024-02-07T16:38:25.424+11:00CarT CreationsCooking creations and catastrophes, with recipes, nights out, restaurant visits and markets.Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-3045812766830148273.post-35035064067053010982015-03-07T16:27:00.001+11:002015-04-28T15:13:37.812+10:00Apple and Cinnamon Cupcakes with Caramel Cream Cheese Icing<div dir="ltr">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGZvXv6i065DKvfnKLD6yZl2j3SuYC9415Mx8nC67xZxURXsbWioeuOgXvAGFcW7Y7I0BkyJ-OgYMfaZG9s_V8BNg2Yw5E0GSScXxNrXrwMN3zBPJ4bhj8-3iAQvVv6pRaTRLjwyZtqdf/s640/IMG_20150305_200746.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGZvXv6i065DKvfnKLD6yZl2j3SuYC9415Mx8nC67xZxURXsbWioeuOgXvAGFcW7Y7I0BkyJ-OgYMfaZG9s_V8BNg2Yw5E0GSScXxNrXrwMN3zBPJ4bhj8-3iAQvVv6pRaTRLjwyZtqdf/s640/IMG_20150305_200746.jpg" /></a>Today I re-entered the baking world... with a bang...<br />
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I woke up today dying to make something awesome.<br />
Something that would make all my people at work say "oh Carly!!! We're so glad you started baking again!!!<br />
(cos lets face it... it's all about me...)... </div>
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I'd had a recent request for apple and cinnamon muffins. How could we make this into a mind blowing come back???</div>
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These are the answer....</div>
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Mini Apple and Cinnamon Cupcakes with Caramel Cream Cheese Icing <br />
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Makes approx 40 mini cupcakes<br />
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1 1/4 cups plain flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon ground cinnamon <br />
1/2 teaspoon table salt<br />
2 eggs<br />
1/2 cup of brown sugar (pack it in)<br />
1/2 cup caster sugar<br />
1/2 cup canola oil<br />
2 teaspoons vanilla extract <br />
2 granny smith apples, peeled and grated<br />
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Icing: <br />
455g icing sugar<br />
1/2 cup + 1 tablespoon thickened cream<br />
1 teaspoon vanilla extract<br />
1/4 teaspoon table salt<br />
250g cream cheese<br />
60g butter, softened<br />
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1. Preheat oven to 180 degrees celcius and line mini muffin trays with cupcake liners.<br />
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2. Place a non-stick pan on medium heat. Add 1/2 cup of the icing sugar to the pan in an even layer. Let the sugar melt, untouched, then begin stirring as it melts to prevent the bottom burning. <br />
When the sugar turns a light brown, add 1/2 cup of the cream, the vanilla and the salt. Be careful as it will bubble a lot. <br />
Stir until it melts and any harder bits dissolve then add the remaining cream and remove from the heat. Sieve into to a bowl and leave to cool. This caramel will be used later for the icing.<br />
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3. In a medium bowl whisk together the flour, baking powder, cinnamon and salt. <br />
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4. In a mixer, whisk together the eggs and both caster and brown sugars until smooth. Add the oil and vanilla and continue to whisk until well combined. <br />
Add the flour mixture slowly to the wet mixture and stir until just combined. <br />
Fold in the grated apple. <br />
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5. Divide mixture into the mini cupcake papers and bake for approx 10mins until a skewer comes out with a few crumbs clinging. Remove from oven and allow tray to cool before transferring cupcakes to a wire cooling rack. <br />
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6. Beat together the cream cheese and butter until light and fluffy. <br />
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Gradually add the remaining icing sugar and mix well. <br />
Once all of the sugar has been mixed in, add the caramel mixture and beat well. <br />
Chill for approx 1 hour until the icing mixture thickens enough to spread onto cupcakes.<br />
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7. Once cupcakes are iced, sprinkle with cinnamon.</div>
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Best kept refrigerated until a few minutes before serving.</div>
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Happy Baking....<br />
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And it's the middle of winter and about 15 degrees out!</div><div><br></div><div>I couldn't help myself! This cafe looked so cute! It was my hope that I'd found my new best friend. And what better with a name like "Friends of Mine".</div><div><br></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zuv4HQvdqQosuwSEnC6UvTidFYD5m11VQO7HjEpAalwT76ZLS2XHpYP4GZmQnei84iddGhGdjarxtiMjn7E1YbgmT_v5YDVe1fTMul3UghwyYJQ2uyQXni0K2B-KEo5QHBIMn8aofa-W/s640/blogger-image--1385384440.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zuv4HQvdqQosuwSEnC6UvTidFYD5m11VQO7HjEpAalwT76ZLS2XHpYP4GZmQnei84iddGhGdjarxtiMjn7E1YbgmT_v5YDVe1fTMul3UghwyYJQ2uyQXni0K2B-KEo5QHBIMn8aofa-W/s640/blogger-image--1385384440.jpg"></a></div><div><br></div><div>As I entered the rustic wooden doorway I was bathed in the warmth of the place... Yes I was freezing and may have been slightly swayed by the heating. But the benches are industrial, wooden tops with steel legs (also yellow), both metal and wooden chairs, the kind of place where I could see myself spending my mornings typing a blog post, studying for uni (now that I've decided to go back to school), enjoying a warm coffee and spending my alone time.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2ArTV2eQ7riSU7Zj-h_x2qX8HEq_1NQOVBT96yBLStXDPpTRCMOaH9BRhwESuCgv8wdeheP1CepLzHBRTwrhcaaAa7BESrtZIfM5oo-vG5MMA-ONhrTYWSAJcu1BoJuRqOJBtDLpZsZY/s640/blogger-image--1500527034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2ArTV2eQ7riSU7Zj-h_x2qX8HEq_1NQOVBT96yBLStXDPpTRCMOaH9BRhwESuCgv8wdeheP1CepLzHBRTwrhcaaAa7BESrtZIfM5oo-vG5MMA-ONhrTYWSAJcu1BoJuRqOJBtDLpZsZY/s640/blogger-image--1500527034.jpg"></a></div><br></div><div>I was greeted and told that I looked freezing (which I was) before being led in past the communal table (which looked so inviting I considered asking to sit there) and to what was described as the best heated table in the room. I gratefully removed my jacket which was then taken from my hands and placed on the back of the chair that he had pulled out for me. This is the cutest first impression I have ever had of a cafe. This never happens in real life... Does it?</div><div><br></div><div>I looked at the table. My menu was face down to display a picture of a little boy with the words "you are beautiful" underneath. Now, today I felt a bit far from beautiful; wearing no makeup, hair scrappily tied back and restrained by a headband, hoodie and gym pants on, fresh from my first workout at my lovely gym in a month... I could no longer feel my arms. But this gesture made me smile. It was lovely. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwTWetoUWpOdA-uQucjzi7vQuP076vOP7tVvAQYmJam_M-domGjR8FA2nKvps5S5VOgzqb1IVYL1qYwTPxTemWQgB1DPdTACYazW2mRw6TUWD0akbZj30SBnhIQFpmEtwDhFlAxGd6sn9/s640/blogger-image-3766859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwTWetoUWpOdA-uQucjzi7vQuP076vOP7tVvAQYmJam_M-domGjR8FA2nKvps5S5VOgzqb1IVYL1qYwTPxTemWQgB1DPdTACYazW2mRw6TUWD0akbZj30SBnhIQFpmEtwDhFlAxGd6sn9/s640/blogger-image-3766859.jpg"></a></div><br></div><div>I ordered my token latte, because let's face it, a cafe is nothing if the coffee is no good, even though my friends have become chai drinking hippies of late...</div><div>Before I had finished perusing the menu my latte was on my table. I was a little impressed... But I'd already expected deliciousness, I like Allpress coffee.... Even this came on a yellow saucer, which made my day. Love a little color!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2PdOFYK8xw8CSZlRo-DRrjgLEXKSIYAbrhdcg4oUiysLR8N2P4NZ0z1qI3aTfGOOVWKj5m9Nnek7VSLjQFb286wHqMjtVDIj_lfooTm9xeoY7DjXesJm_teUxJ_0BNbQYfPmQh6CSSthm/s640/blogger-image-173895458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2PdOFYK8xw8CSZlRo-DRrjgLEXKSIYAbrhdcg4oUiysLR8N2P4NZ0z1qI3aTfGOOVWKj5m9Nnek7VSLjQFb286wHqMjtVDIj_lfooTm9xeoY7DjXesJm_teUxJ_0BNbQYfPmQh6CSSthm/s640/blogger-image-173895458.jpg"></a></div><br></div><div>My smashed avocado with mushrooms and a poached egg seemed to arrive even quicker than my coffee! Which was great for them... I was starving! And I get a little grumpy when hungry... Typical woman right?</div><div>The mint made the food! It tasted amazing! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUujVcqcYjK_cBdgV1wtJRjWvWatULalfVIsH8G4brC4NXcadpCV1Ys3_Yg_H3Gw2Wj8iDieo9Gw3ZjkZhfVgxOj8YsfKKB-z8CZlSVwKoptMyhmAiDKyJv1S2exKP-pXhJOvuoD1s459z/s640/blogger-image-2026273072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUujVcqcYjK_cBdgV1wtJRjWvWatULalfVIsH8G4brC4NXcadpCV1Ys3_Yg_H3Gw2Wj8iDieo9Gw3ZjkZhfVgxOj8YsfKKB-z8CZlSVwKoptMyhmAiDKyJv1S2exKP-pXhJOvuoD1s459z/s640/blogger-image-2026273072.jpg"></a></div><br></div><div>So I know you can tell, but I'm a little in love... I think this is the start of what will be a beautiful relationship. </div><br><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75zz7VTkjU-D43_mcjLhdmsRNrugBG27FN09RdRTGeYiLWcQauEo3kNeio7f2xkJx0ZSp7u7fs8jwYCKV6HIOZWOdfUgwO6FQtgYi4sY8fw-hftDsSrOnIgXiO5A2zFgI7syJtMQEjYFF/s640/blogger-image-472865351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj75zz7VTkjU-D43_mcjLhdmsRNrugBG27FN09RdRTGeYiLWcQauEo3kNeio7f2xkJx0ZSp7u7fs8jwYCKV6HIOZWOdfUgwO6FQtgYi4sY8fw-hftDsSrOnIgXiO5A2zFgI7syJtMQEjYFF/s640/blogger-image-472865351.jpg"></a></div><br></div><div class="separator" style="clear: both;"><a href="http://www.urbanspoon.com/r/71/1551903/restaurant/Melbourne/Friends-of-Mine-Richmond"><img alt="Friends of Mine on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1551903/biglogo.gif" style="border:none;width:104px;height:34px" /></a></div>Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com3tag:blogger.com,1999:blog-3045812766830148273.post-51156437600694236632014-08-10T13:48:00.001+10:002014-08-10T13:55:08.354+10:00RSPCA Cupcake Day August 18<div>
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So I have been a little absent of late... With moving house and living life, it just feels like you run out of time so quickly!!!<br />
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So in my grand comeback I've decided to start things off with a bang!!</div>
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Firstly I'll apologise to those who have been left hanging for my next post... I realise this is riveting stuff ;)</div>
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This week will kick off my preparation for August 18 which is the RSPCA cupcake day!!! All money raised from this awesome fundraising effort goes toward protecting animals from cruelty which, being a complete animal lover, really tugs at my heart strings.</div>
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So I will be slaving away all weekend over a hot oven to prepare some amazing treats for people to buy. For those of you with big hearts and some spare cash you can donate online by clicking the link below;</div>
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<a href="https://rspcacupcakeday-vic2014.everydayhero.com/au/carly-3" target="_blank">Donate to the RSPCA Cupcake Day here</a><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I am really excited about this project and look forward to sharing the results with all of you!!!</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Get donating and ....</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Happy baking!!!</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">All photos taken from www.rspca.org.au</span></div>
Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-70101868052364675552014-03-21T20:42:00.000+11:002014-03-21T20:42:36.165+11:00Boston Cream Whoopie Pies - an unlikely hero!<div class="separator" style="clear: both; text-align: center;">
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Everybody has their kryptonite. For me, it comes in the form of Boston Cream Pie. I don't know why, but it hates me.<br />
My first attempt; an actual boston cream pie. The custard and ganache were so runny that it completely crumbled in my hands as i tried to put it on a nice pretty dish. I was devastated. I vowed that the next attempt would be a complete success.<br />
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I chickened out of making another pie. Instead I thought "I'm the Cupcake Queen, I'll make this baby into a batch of cupcakes!" What could go wrong?<br />
I made the cakes, I cut out the middles, I filled them with custard then topped with ganache. As it was late at night I went to bed.<br />
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I woke the next morning eager to take my masterpieces into work with me to show off to all my collegues. One of whom had actually requested the Boston Cream Pie to begin with.<br />
With a huge smile I opened the fridge. The smile quickly turned to a look of complete horror. I stared into the fridge in shock. It looked like a bomb had hit it.<br />
My cupcakes had exploded! Literally! Never have I experienced anything like this!! The <a href="http://cartcreations.blogspot.com.au/2012/10/a-tarte-tartin-catastrophe-how-to-not.html" target="_blank">apple tart</a> was close.<br />
There was custard under shelves, down the back of the fridge, all over the side... the ganache had run all over the dish in which I had placed the cupcakes. The poor naked cupcakes just stood there in mush, missing both their filling and the topping.<br />
What a failure!!!<br />
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So this was my last attempt. Dismayed at my previous failures I was hesitant. But don't fret! This attempt came in the form of a Whoopie Pie. And my oh my, they are simply delish!<br />
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Luckily this one is a fail safe. I have done all the hard work for you. Don't worry, I promise they wont explode all over your fridge.<br />
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Boston Cream Whoopie Pies<br />
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290g Plain Flour<br />
1 1/2 Teaspoon Baking Powder<br />
1/4 Teaspoon Table Salt<br />
115g Butter<br />
100g Brown Sugar<br />
115g Caster Sugar<br />
2 Eggs<br />
1/2 Cup Sour Cream<br />
2 Teaspoons Vanilla Extract<br />
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Custard:<br />
2 Cups Thickened Cream<br />
3 Egg Yolks<br />
1 Cup Milk<br />
75g Caster Sugar<br />
Pinch Table Salt<br />
4 Teaspoons Corn flour<br />
57g Butter<br />
2 Teaspoons Vanilla Extract<br />
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Ganache:<br />
240g Chocolate Chips<br />
1/2 Cup Thickened Cream<br />
65g Icing Sugar<br />
3 Tablespoons Warm Water<br />
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1. Preheat oven to 180 degrees Celsius. Grease 2 x Whoopie pie trays (or cupcake trays) with butter.<br />
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2. In a bowl mix the flour, baking powder and salt and leave to the side.<br />
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3. In a mixer, beat together butter, brown sugar and caster sugar until light and fluffy.<br />
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4. Add eggs one at a time until well mixed. Add vanilla followed by the flour mixture and the sour cream. Beat until it is well incorporated.<br />
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5. Put mixture in a piping bag fitted with a large tip. Squeeze mixture into Whoopie pie trays until mix is just below level with the tray. If using cupcake tray, only fill a small layer at the bottom of the tray. Flatten the peak of the piped mix with a spoon or knife.<br />
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6. Place in oven and bake for approx. 8 minutes. Allow to cool completely in tray before removing.<br />
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7. Custard; In a saucepan, before heating, mix sugar, corn flour and salt. Place on cooker on low. Whisk in egg yolks, milk and cream until smooth. Increase heat to medium and and bring to a simmer, whisking thoroughly. Once mixture begins to thicken, remove from heat and continue to whisk until custard becomes thick. Whisk in the butter and vanilla until the butter has melted and custard is smooth. Pour custard into a bowl, cover with plastic wrap (make sure you push plastic into the custard as it stops a skin from forming) and place in the fridge overnight.<br />
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8. Chocolate ganache; Use a double broiler method and mix together cream and chocolate until chocolate has melted. Mix in the icing sugar. Slowly pour in the water and mix well. Remove bowl from heat and place in the fridge until chocolate has thickened.<br />
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9. On the flat side of one piece of cake, spoon some custard into the centre. Place another cake on top and cover with chocolate. Decorate with sprinkles or anything that takes your fancy. Repeat with other cakes until you have cute Whoopie Pies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NOHMyLOzdwhsBRA3CHJDX3d-LcjZl89NAQf6INpY-ECFz7cXiBuuHmyV-SWiUdOZU6OGHoBO9e3_zP3NLILNnfZye8VX2nLKKnEaIG48KutwkZZB74GJ5FpiKfgapoGdwoWxARAPHbSU/s1600/IMG_2998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NOHMyLOzdwhsBRA3CHJDX3d-LcjZl89NAQf6INpY-ECFz7cXiBuuHmyV-SWiUdOZU6OGHoBO9e3_zP3NLILNnfZye8VX2nLKKnEaIG48KutwkZZB74GJ5FpiKfgapoGdwoWxARAPHbSU/s1600/IMG_2998.jpg" height="320" width="319" /></a></div>
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So delicious. So messy. I'm in love.<br />
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Happy Baking!!!Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com2tag:blogger.com,1999:blog-3045812766830148273.post-80942358106657897682014-02-14T13:06:00.001+11:002014-02-14T16:20:08.096+11:00Providore Cafe and enjoying the sun in Surfers ParadiseSo usually I'll do a whole post about my holiday and exactly where to eat should you be whisked off to enjoy your own getaway.<div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Oeq6FgOAqvWH0cU3bLnfxowJUWYT5m-8SxCmqZKJbnAeneWNeuAA5VjcIwF7xuc0e8ImEbYeFAQmqcwL5g-5JHgGVEHBpW-Bi-vVCDec9VOYYc9xaMmudMkRLN4XEOf0u30OxcfyDtb9/s640/blogger-image-1627275829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Oeq6FgOAqvWH0cU3bLnfxowJUWYT5m-8SxCmqZKJbnAeneWNeuAA5VjcIwF7xuc0e8ImEbYeFAQmqcwL5g-5JHgGVEHBpW-Bi-vVCDec9VOYYc9xaMmudMkRLN4XEOf0u30OxcfyDtb9/s640/blogger-image-1627275829.jpg"></a></div><br></div><div>However, this particular time, I went to Surfers Paradise and Broadbeach on the Gold Coast in Queensland. And everytime I travel to the lovely, sunny theme park land I am always dismayed at the lack of trendy cafés and food-aweing restaurants. They just don't seem to exist in this part of the world. </div><div><br></div><div>I know I should calm down, not everywhere can be as food-savvy as my beloved Melbourne but it would be nice to see some fresh, seasonal produce in between the bars, pizza and fish and chips.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugB38Lxtvp21B6O4aA68yyQ_w6bwsWZyIJwu-GhOyEoVdxSgzIqSA0LtUwvEvOSvFqKwqC8ASV6Z7XuVF81VJSqkSb8GpYJb9Sc_GDhhJgnRpfO47JI4nLdlamxiNzJErzKYC-bEP45NF/s640/blogger-image--901574274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugB38Lxtvp21B6O4aA68yyQ_w6bwsWZyIJwu-GhOyEoVdxSgzIqSA0LtUwvEvOSvFqKwqC8ASV6Z7XuVF81VJSqkSb8GpYJb9Sc_GDhhJgnRpfO47JI4nLdlamxiNzJErzKYC-bEP45NF/s640/blogger-image--901574274.jpg"></a></div><br></div><div>Surfers and Broadbeach, are though, known as the go to places for young adult holidays of drinking and passing out on the beach. I should not be surprised that the streets are filled with la porchettas (which I like by the way), fish and chip shops and an endless supply of Irish pubs??? But really? Not even one trendy place???</div><div><br></div><div>In the four years I have stayed away from the Gold Coast for this very reason, something has changed. Someone else has felt my pain. Some amazingly, bright and very culinarily skilled person has seen a large market gap and decided to be the answer to my Gold Coast food problems. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN-WakifxwJ9ZG_05nIDSxMkU4HFh2JstZ3WGa9XX1u7stsz8iOkaV4nqzgtMqVqO1RnPCbk0sFF0gyVgThtxeN0c4fVyeeBJnSXqkJoCBQoMnDUZYia3c55JE_c-M_InDC_WoJ-9cqD0/s640/blogger-image-2110842893.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN-WakifxwJ9ZG_05nIDSxMkU4HFh2JstZ3WGa9XX1u7stsz8iOkaV4nqzgtMqVqO1RnPCbk0sFF0gyVgThtxeN0c4fVyeeBJnSXqkJoCBQoMnDUZYia3c55JE_c-M_InDC_WoJ-9cqD0/s640/blogger-image-2110842893.jpg"></a></div><br></div><div>The answer is Providore Cafe at the Marina Mirage on Seaworld Drive in Main Beach (the road to Seaworld, next to Palazzo Versace). </div><div><br></div><div>As soon as I walked in I felt at home. With the clean white walls and cute blue tables, what more could a girl want? The almond croissants on the back table, that's what!</div><div><br></div><div>On our first visit I ordered a fruit salad, which was a work of art! Accompanied with a macaron filled with yogurt! I was in heaven.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbt0kGIncAIy31uJJl9sG71qxgVQRoAfpimJ9jbiI36a05pJ8s82ClCCd0frluwxed3rR1ThYaDSdcXXAj-jPys2dAoGxETozJ8w_79d3ZEKs0qQFfNYoihIyF02-a2epGQsmFtIrAqRPF/s640/blogger-image-1588104619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbt0kGIncAIy31uJJl9sG71qxgVQRoAfpimJ9jbiI36a05pJ8s82ClCCd0frluwxed3rR1ThYaDSdcXXAj-jPys2dAoGxETozJ8w_79d3ZEKs0qQFfNYoihIyF02-a2epGQsmFtIrAqRPF/s640/blogger-image-1588104619.jpg"></a></div></div><div><br></div><div>S ordered herself poached eggs with hollandaise that came with mushrooms and bacon. S hates mushrooms, with a passion... She ate these. The plate was almost clean! An impressive feat for the girl who hates what seems to be every food item that ever existed sometimes. I was astounded. Providore received my kudos just by making S actually finish her meal. The perfect breakfast pre-Seaworld.</div><div><br></div><div>On our designated sun and relaxation day we sat on our sun lounges at Jupiter's Casino hotel. As lunchtime rolled around I turned to S. "How bout we go to the fancy place for lunch?". Providore had been dubbed the Gold Coast Fancy place in our eyes. S' eyes lit up.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7scogmdydMacmo-GWpQGxiI1GsYw3zpaY22mPpLzj-usqstDZ2szvQSA64tHhnuKvnyInucEQ6K4nPiB-RqqqpFTyCOx16He5li1ctNenyCaj64mlAQ0t8T-0TQ8prcX5DTVUs9cBKvZ/s640/blogger-image--433461049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7scogmdydMacmo-GWpQGxiI1GsYw3zpaY22mPpLzj-usqstDZ2szvQSA64tHhnuKvnyInucEQ6K4nPiB-RqqqpFTyCOx16He5li1ctNenyCaj64mlAQ0t8T-0TQ8prcX5DTVUs9cBKvZ/s640/blogger-image--433461049.jpg"></a></div><br></div><div>I<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">n the car we jumped and drive down the beach to Providore we did.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div>And it did not disappoint. I had the most delightful tuna steaks ever created and S enjoyed the fish and chips... The one thing I had been trying to avoid. </div><div><br></div><div>On our last day all it took was one look at each other in the morning... "Providore?" We were back in the car driving toward main beach.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlIk2DH3qGeW3h1XOEJz5rLHi-xLmW32cYiLKW08dI4BoxzVfwMppKbAwjcsZurYAkFUXcr-v4PhBSs_T21v6c0tS0_EdPZ2yA1D65U8aqepKVjiL8vXmC6n7MBQa3-tvQwLaKQuJ5VwZ/s640/blogger-image--1275879494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlIk2DH3qGeW3h1XOEJz5rLHi-xLmW32cYiLKW08dI4BoxzVfwMppKbAwjcsZurYAkFUXcr-v4PhBSs_T21v6c0tS0_EdPZ2yA1D65U8aqepKVjiL8vXmC6n7MBQa3-tvQwLaKQuJ5VwZ/s640/blogger-image--1275879494.jpg"></a></div><br></div><div>This morning I indulged in some quinoa porridge with cranberries and almonds. Steph splashed out and had the most delicious pancakes with cinnamon butter and banana. We were not disappointed. In any way.</div><div><br></div><div>If you head up that way. Do not miss a meal at Providore. Delish!!</div><div><br></div><div>Happy Baking.</div></div>Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-69343198662873280562014-01-19T22:22:00.001+11:002014-01-19T22:22:04.543+11:00Taylors Soups<br />
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Last month I was sent a most lovely package. One of the best packages I have received in the last year... Free soup!!! And not only was this free soup, this was free, new soup!! With free new soup flavours I had never come across before.<br />
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Taylor's soups came in the awe inspiring flavours such as sweet potato, pumpkin and pear, or spicy vegetable and red lentil and Asian style tomato and coconut. I was in love with these flavours! I couldn't wait to try every single one of them.. But this package came with a mission... To take them for a taste test at work and see what my colleagues thought.. And in one word.. Success!!!</div>
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My first soup was the sweet potato. Being an avid fan of pumpkin soup I was eager to see how these flavours pulled together. It was by far my favorite!<br />
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The spicy vegetable and lentil soup was a tad on the spicy for me, but I found that teamed with a slice or two of buttered bread I was a fan of this also.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXjnFXtowm9Ho1nUNHByyfzyRaOmxIQbqU27bz4Ii2GTMAeZhT_H0Gdwsgvec2jBhSPiQ6c3RnptgUU6k_-ohtAWWxkVdc3GtW0K_OnKrU9vhgPLzLbeEf011b9gdXNFymQxIqfsyyAf4/s1600/IMG_1894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXjnFXtowm9Ho1nUNHByyfzyRaOmxIQbqU27bz4Ii2GTMAeZhT_H0Gdwsgvec2jBhSPiQ6c3RnptgUU6k_-ohtAWWxkVdc3GtW0K_OnKrU9vhgPLzLbeEf011b9gdXNFymQxIqfsyyAf4/s1600/IMG_1894.JPG" height="240" width="320" /></a></div>
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The stand out at work was the Asian style tomato and coconut and sadly the Spinach and Asparagus didn't get much of a fan base. But all in all, these are soups I could see myself buying from the supermarket so I would say that Taylor's have out done themselves.<br />
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Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-4814770225314252182014-01-15T23:12:00.000+11:002014-01-15T23:12:59.921+11:00If you like Piña Colada... Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<br />
Hello all,<br />
<br />
Happy 2014!! I hope the New Year is treating you well.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmGzbdgHKKKMd06f-kjxdr0zsBhrhW1-ghS3y8ptq1tHeH9yO4txdS6bbMpU0bKR_SKmBA4A-kyPZk2RBR_v2vT2cu0zbYhulYbzYK4LlL0QhyphenhyphenWfgWtMY_CZIS4TjlLouHeYxHT28lkvT/s1600/IMG_2233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmGzbdgHKKKMd06f-kjxdr0zsBhrhW1-ghS3y8ptq1tHeH9yO4txdS6bbMpU0bKR_SKmBA4A-kyPZk2RBR_v2vT2cu0zbYhulYbzYK4LlL0QhyphenhyphenWfgWtMY_CZIS4TjlLouHeYxHT28lkvT/s320/IMG_2233.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New Year Fireworks Melbourne 2013-14 </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi729P7EgBGhhevZMdJw0MLjtSzwVlEDQRqge973-9iwk8iBJW1XX4TAEbMhSr0Hj3OgsHhOtetu-cUA4eTaTETOb-H2Otcc8Os7vHOuLKpo6p3uOL6HaiddjANLeo4EPAc3PPB9eIA9MUM/s1600/IMG_2235.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi729P7EgBGhhevZMdJw0MLjtSzwVlEDQRqge973-9iwk8iBJW1XX4TAEbMhSr0Hj3OgsHhOtetu-cUA4eTaTETOb-H2Otcc8Os7vHOuLKpo6p3uOL6HaiddjANLeo4EPAc3PPB9eIA9MUM/s320/IMG_2235.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HAPPY NEW YEAR!!!</td></tr>
</tbody></table>
<br />
I decided to mark the coming of year with a good old fashioned cocktail party with a few of my closest friends.... and what is a cocktail party without the ever so awesome, boozy cupcakes. Although, I'm less interested in the booze part and more in the cake. So I needed to think up a delicious cupcake flavour that would completely satisfy with its taste and fit my cocktail party.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcoviFmFnbon59RJ46mn8kHHe6S-jTste0lMA_sH1LeGxRzEQK5Kcj99BKeKyGeiUsmm7EdPuOqv0_T8ME6ymxU12YZOPO9N9O_71bIxfyT4DgXYwA-VgXHepIcxrfosbXMXKGfhm-n9x/s1600/IMG_2407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcoviFmFnbon59RJ46mn8kHHe6S-jTste0lMA_sH1LeGxRzEQK5Kcj99BKeKyGeiUsmm7EdPuOqv0_T8ME6ymxU12YZOPO9N9O_71bIxfyT4DgXYwA-VgXHepIcxrfosbXMXKGfhm-n9x/s320/IMG_2407.JPG" width="320" /></a></div>
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And while I was dancing around my living room thinking which of my most beloved cocktail mixes should I turn into a dessert, a very familiar song came on the radio....<br />
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<span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">"I was tired of my lady, we'd been together too long.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><br /></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">Like a worn-out recording, of a favorite song.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><br /></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">So while she lay there sleeping, I read the paper in bed.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><br /></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">And in the personals column, there was this letter I read:</span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><br /></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"></span><span class="Apple-style-span" style="font-family: Arial; font-size: 15px;">If you like Piña Coladas, and getting caught in the rain..."</span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 15px;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">I love Piña Coladas... and the rain!!!! Piña Colada Cupcakes... it had been decided. Now to put it all together. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvj00Y6J-Gl3cmReEKl0gURGpfn2r55P5ACHUHwxKkrr1dgf3nAzbzS31ya8rV4wgq3aRYugdrR8UYY7Z90WGlrdfdcyy8_MR4OHr85Zy_iqm6SrNzmRE0-W4mqTf-ImtERxy4TDAulNnF/s1600/IMG_2423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvj00Y6J-Gl3cmReEKl0gURGpfn2r55P5ACHUHwxKkrr1dgf3nAzbzS31ya8rV4wgq3aRYugdrR8UYY7Z90WGlrdfdcyy8_MR4OHr85Zy_iqm6SrNzmRE0-W4mqTf-ImtERxy4TDAulNnF/s320/IMG_2423.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">They came out a treat. And so cute with the little pineapple lollies to decorate!! Big hit, perfect for my cocktail night, and the best part of all, if you want mock-tail cupcakes just omit the rum. No need to change anything else. Simples!!!</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">Piña Colada Cupcakes:</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">114g Butter</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1 Cup Caster Sugar</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">3 Eggs</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1/3 Cup Coconut Rum</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">3/4 Cup Coconut Milk</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1/4 Cup Pineapple Juice</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1 Teaspoon Vanilla Extract</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1 1/2 Cups Plain Flour</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1 Teaspoon Bi-Carb Soda</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1/4 Teaspoon Salt</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1 Cup Desiccated Coconut</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1 Cup Crushed Pineapple Pieces</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">icing:</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">225g Cream Cheese</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">57g Butter</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">2 Cups Icing Sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">3 Tablespoons Coconut Cream</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">3 Tablespoons Coconut Rum</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1/2 - 1 Cup Desiccated Coconut (Add to desired consistency)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">1. Preheat oven to 180 degrees Celsius.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">2. Beat together the butter and sugar until light and fluffy.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">3. Add the eggs, one at a time, mixing well after each addition.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">4. In a separate bowl, combine the rum, coconut milk, pineapple juice and vanilla extract.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">5. In another bowl combine the flour, bi-carb and salt.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">6. Alternately add the liquid mixture followed by the flour mixture to the butter and mix until smooth.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">7. On a low speed, add the desiccated coconut and the pineapple.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">8. Divide into cupcake liners (fill about 2/3 full). Bake in oven for 20-25 mins, until a skewer comes out with slight crumbs stuck to it. Leave cupcakes to cool in the tray until the tray is at room temperature then transfer to a wire cooling rack.</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">9. For the icing; Mix together the butter and cream cheese until light and fluffy. Add the icing sugar gradually until combined. Add the coconut cream and the rum. On a low speed add desiccated coconut to the desired consistency. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">10. Spread icing on cupcakes and top with cute little pineapple lollies. </span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNRnT9AnvG0ogLxQC7eJOLLKfYoxgVRopqgv1nhzvw-MBmk1c-c-QVv2zlovefQfl5mgoLsOdwPQSkNxVBRHQiqDDBoyLU_FlCvQaAE-m9_YQPCviAdV59ljFcLSbTBDTLc9lv5yc3kei/s1600/IMG_2408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNRnT9AnvG0ogLxQC7eJOLLKfYoxgVRopqgv1nhzvw-MBmk1c-c-QVv2zlovefQfl5mgoLsOdwPQSkNxVBRHQiqDDBoyLU_FlCvQaAE-m9_YQPCviAdV59ljFcLSbTBDTLc9lv5yc3kei/s320/IMG_2408.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-size: 15px;">Happy Baking!!!!</span></span><br />
<span class="Apple-style-span" style="color: #555555; font-family: 'Helvetica Neue', Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 21px;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-5545090398768954912013-11-27T13:22:00.002+11:002013-11-27T13:22:39.201+11:00Mini Choc Mint Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnfHmFtoRqcH94hJTU2MwLg07bqLitZK4EvxAhhDccJ0Qi_BAS0du498cRSuhboJX9Q8fUng9wfMF7Hx-KrnU2JizHdlbV6P52ZYxBWi8k1_Ta_R87t3fOm987Xm5Lgnyy9yR2Y8o2bE6/s1600/IMG_1732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnfHmFtoRqcH94hJTU2MwLg07bqLitZK4EvxAhhDccJ0Qi_BAS0du498cRSuhboJX9Q8fUng9wfMF7Hx-KrnU2JizHdlbV6P52ZYxBWi8k1_Ta_R87t3fOm987Xm5Lgnyy9yR2Y8o2bE6/s320/IMG_1732.jpg" width="240" /></a></div>
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I made the most delicious mini cupcake for a friend's birthday party this week. They taste just like peppermint chocolate chip ice-cream. No joke.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFOz9cF9xyxFZUyZHCZdqjPtxXb1Gz3Nb1a9N-AvbAuj7M6YtesmzX3Zd62tCemaOBi6lTneC9cn42fJ4aJ9OPJMBXSM5A0vfeRSrOv5j3UvchJHPyg4kBZKZ4kSE_gcMfELwoLGmmugl/s1600/IMG_1733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFOz9cF9xyxFZUyZHCZdqjPtxXb1Gz3Nb1a9N-AvbAuj7M6YtesmzX3Zd62tCemaOBi6lTneC9cn42fJ4aJ9OPJMBXSM5A0vfeRSrOv5j3UvchJHPyg4kBZKZ4kSE_gcMfELwoLGmmugl/s320/IMG_1733.jpg" width="240" /></a></div>
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The funniest part is that it all started with an aim to make a lovely triple tiered peppermint chocolate chip cake. Which failed... miserably. The third tier didn't bode well. Once the tin had completely cooled I opened it to place it onto the rack. The entire thing crumbled into pieces. It just fell apart in my hands. I blame the horrid vindictive oven! Then my icing wasn't right. It set. Hard.<br />
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So I channelled my hatred into tiny, cute mini cupcakes. And they were delicious! Yummy little bite sized treats that everybody loved.<br />
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Try them for yourself!<br />
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Mini Mint Choc Chip Cupcakes:</div>
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9 Tablespoons Cocoa Powder<br />
180g Plain Flour<br />
3 Tablespoons Corn Flour<br />
1 1/2 Teaspoons Salt<br />
1/4 Teaspoon Baking Powder<br />
1 Teaspoon Bi-Carb Soda<br />
115g Butter<br />
300g Caster Sugar<br />
2 Eggs<br />
1/2 Cup Coffee (I used a long black setting on my Nespresso Machine, but instant coffee is fine)<br />
1/2 Cup Milk<br />
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Icing:<br />
280g Butter<br />
500g Icing Sugar<br />
2 Teaspoons Peppermint Essence<br />
150g Chocolate Flake<br />
Green Food Coloring<br />
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1. Preheat oven to 180 degrees Celsius. Line two mini muffin trays with mini cupcake liners<br />
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2. Beat together butter and sugar until fluffy.<br />
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3. Sift together dry ingredients.<br />
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4. In a separate bowl, mix together coffee and milk.<br />
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5. Add eggs to the butter mix, one at a time, and beat until well incorporated.<br />
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6. Add half of the dry ingredients to the butter mix, followed by half of the milk mixture. Repeat and mix until smooth.<br />
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7. Divide mixture evenly between cupcake liners, so they are filled approx halfway.<br />
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8. Bake for 10-15 minutes until skewer comes out clean. Leave to cool in tray until at room temp then transfer to a wire rack.<br />
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9. For the icing; Beat the butter until smooth, add icing sugar 1 cup at a time until smooth. Add the essence and coloring to desired color. Gradually mix through the flake pieces.<br />
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10. Pipe icing onto cupcakes. Voila!<br />
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Happy Baking!!!<br />
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Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com2tag:blogger.com,1999:blog-3045812766830148273.post-38899606115154490032013-11-27T12:51:00.001+11:002013-11-27T12:51:58.197+11:00Chewy Coconut Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-4ZQ2xIzbBpYBEDfdM9rnY05nZA_USRq200G3FdsbAQS0DZdCub58i37pti12lNhineDUApU0m6rlrZEhyphenhyphenwadYkm5As_mkmWsWCSTyZnMBCkEm2QC11JTLa0JvnlCuzFu2_t0tZje6US/s1600/IMG_1366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-4ZQ2xIzbBpYBEDfdM9rnY05nZA_USRq200G3FdsbAQS0DZdCub58i37pti12lNhineDUApU0m6rlrZEhyphenhyphenwadYkm5As_mkmWsWCSTyZnMBCkEm2QC11JTLa0JvnlCuzFu2_t0tZje6US/s320/IMG_1366.JPG" width="320" /></a></div>
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Beware... These cookies are addictive. I took them to a picnic with my girlfriends and they were devoured!<br />
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Nice and chewy on top, a little bit crunchy on the bottom and melted chocolate on top. So so good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXrXn2R9ZPTtVyFdTV1SYI1GtHlYwF1K2xnc_8P6UMy2ByFkBF-N5tPSKg3vyiW9t7Tyc4bhXCieZ8AD4CXuc8C2vHT9WB91pedVsOTE_zlv_lSwnm_m7himY1UwRUF9PhZPpdR8LhHyd/s1600/IMG_1361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXrXn2R9ZPTtVyFdTV1SYI1GtHlYwF1K2xnc_8P6UMy2ByFkBF-N5tPSKg3vyiW9t7Tyc4bhXCieZ8AD4CXuc8C2vHT9WB91pedVsOTE_zlv_lSwnm_m7himY1UwRUF9PhZPpdR8LhHyd/s320/IMG_1361.JPG" width="320" /></a></div>
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Enjoy these... If your friends don't eat them all before you get to try them!!</div>
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Chewy Coconut Cookies:</div>
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1 1/4 cups Caster Sugar<br />
4 Egg Whites<br />
1 Teaspoon Honey<br />
1 Teaspoon Vanilla Extract<br />
1/2 Teaspoon Salt<br />
200g Desiccated Coconut<br />
100g Plain Flour<br />
Melted Chocolate to drizzle on top if desired<br />
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1. Half fill a large saucepan with water. Bring to the boil.<br />
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2. In a heatproof bowl, over the boiling water; whisk together the sugar, egg whites, honey, vanilla and salt until the sugar has dissolved and the mixture lightens in color.<br />
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3. Remove the bowl from the heat and stir in the coconut and flour.<br />
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4. Cover the bowl and refrigerate for at least two hours.<br />
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5. Preheat oven to 180 degrees celcius.<br />
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6. Spoon tablespoons of dough onto the baking sheet then flatten slightly with the back of the spoon.<br />
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7. Bake for 5 minutes, turn the tray, then bake for another 5 minutes until the edges of the biscuits are golden brown.<br />
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8. Allow to cool completely on the tray before transferring to a wire rack.<br />
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9. Drizzle with melted chocolate if desired.<br />
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Happy Baking!!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic826ZF4knGbwiNa8qQGAFh6c1Ro-yNpwSWUVhLvMwA-8Q-nPqCb7C82elIfp5dZtB3DlqPnpvSgUMVUCoPWeJ_pPmFD6XjeW6xZHas4u0moHg0G0OGEELhzRQuJq3g0cN01Q1b3R6NsMp/s1600/IMG_1362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic826ZF4knGbwiNa8qQGAFh6c1Ro-yNpwSWUVhLvMwA-8Q-nPqCb7C82elIfp5dZtB3DlqPnpvSgUMVUCoPWeJ_pPmFD6XjeW6xZHas4u0moHg0G0OGEELhzRQuJq3g0cN01Q1b3R6NsMp/s320/IMG_1362.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-16119039470690196222013-11-23T17:43:00.001+11:002013-11-26T17:09:47.801+11:00Noodle Night Market<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4aXjDTbS6g02gCf3eBw6AF0AtIHV3Et7iXPAhUcQuNowYUmRuJhHRKlEakYZzJzcB_FoIqhM8sx-oL96i1Wx8PT25qEETmvONg4VsLIMKjIhs4OjG2aXdBT3emJOyMwucC-MDbueVBiO/s640/blogger-image-299724351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4aXjDTbS6g02gCf3eBw6AF0AtIHV3Et7iXPAhUcQuNowYUmRuJhHRKlEakYZzJzcB_FoIqhM8sx-oL96i1Wx8PT25qEETmvONg4VsLIMKjIhs4OjG2aXdBT3emJOyMwucC-MDbueVBiO/s640/blogger-image-299724351.jpg"></a></div><div class="separator" style="clear: both;"><br></div>On Friday night the little sis and I ventured down to the noodle night market at the Alexandra Gardens in Melbourne to indulge in some Asian food by twilight. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7zKoOCU3FIbIi9p_wMr0YWS_6vEm4E5_D-XGjGG_RmvX3W8dwDZbO8BxmkyPQs_EjUL-Ig9-kKDOjV7CmmBozhsdNcAMbxStVNxTLUYRc1moDucbrWjT7TOtzbfhB0qpmyWNv-hgdYlP/s640/blogger-image-287549718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE7zKoOCU3FIbIi9p_wMr0YWS_6vEm4E5_D-XGjGG_RmvX3W8dwDZbO8BxmkyPQs_EjUL-Ig9-kKDOjV7CmmBozhsdNcAMbxStVNxTLUYRc1moDucbrWjT7TOtzbfhB0qpmyWNv-hgdYlP/s640/blogger-image-287549718.jpg"></a></div><br></div><div>The set up of bars with lounges to sit on and all the food tents set up was pretty good... Until everyone wanted dinner and then the lines were so mammoth they all intertwined with each other. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdr6zVesXUxj8jCzVtz6HmaxgGApDxm6z_GDvtHf2RWL6vT6CdHkFVpEfzCt-95bsQSOSzm_kn4riX1WHOBQ9fOgvZsL-3ZVQuuXubpV2YfXAqujLlJanHRmdo40cCkOT3JxrkMsAsN0Va/s640/blogger-image-576849556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdr6zVesXUxj8jCzVtz6HmaxgGApDxm6z_GDvtHf2RWL6vT6CdHkFVpEfzCt-95bsQSOSzm_kn4riX1WHOBQ9fOgvZsL-3ZVQuuXubpV2YfXAqujLlJanHRmdo40cCkOT3JxrkMsAsN0Va/s640/blogger-image-576849556.jpg"></a></div><br></div><div>The little sis is a big fan of Pad Thai since I dragged her to Thailand early this year so, Rekorderlig's in hand, we were headed straight for the tent with the Pad Thai. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEJzHyGVVPdTLE-7YQGRPLpcgu6aCALDEUZ6DxiMzaxM_m4o8mbdDAHVUWTVyT5Xp_0fVXaOT2SD7bWECFkEmWOo2NOiq1DUN3PevKL2GBfX8NFyo2SjVr9iQMCslo56mmMHufSJd5L3b/s640/blogger-image--646151526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEJzHyGVVPdTLE-7YQGRPLpcgu6aCALDEUZ6DxiMzaxM_m4o8mbdDAHVUWTVyT5Xp_0fVXaOT2SD7bWECFkEmWOo2NOiq1DUN3PevKL2GBfX8NFyo2SjVr9iQMCslo56mmMHufSJd5L3b/s640/blogger-image--646151526.jpg"></a></div><br></div><div>This was accompanied by some delicious pork buns and prawn and chive dumplings and before we knew it... We were stuffed!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBGvBrm2QDWLtu-vUb93NBXAOb2BshWcs7H1R7twCCmWGkkAEB93goqUClv9qEE3awBqw34Sxl_R3gVi3HVtU5PaoubZE3bpGXKf8lyj8VmIv3WLmwEyA37-OpNK37JsMIIjzxAy3Jqti/s640/blogger-image-247954093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBGvBrm2QDWLtu-vUb93NBXAOb2BshWcs7H1R7twCCmWGkkAEB93goqUClv9qEE3awBqw34Sxl_R3gVi3HVtU5PaoubZE3bpGXKf8lyj8VmIv3WLmwEyA37-OpNK37JsMIIjzxAy3Jqti/s640/blogger-image-247954093.jpg"></a></div><br></div><div>Was very busy as it was a Friday night, the market would have benefitted from being a bit more spread out to allow for lines to vendors etc. but all in all a very satisfying Friday evening dinner!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWzV0RKHxciFyqmh6ur1Eqf_yccNOcMLYSgdXnambuFYnTLkBHaaEuJV_9zM1QLIM-qlT9jGJcAdvPQt1UkenC7JyeLuQUvVPrnn4wSn8j-215v1pMxuHpipp2A6XK5MtnTuogZVxxLfb/s640/blogger-image--294741696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWzV0RKHxciFyqmh6ur1Eqf_yccNOcMLYSgdXnambuFYnTLkBHaaEuJV_9zM1QLIM-qlT9jGJcAdvPQt1UkenC7JyeLuQUvVPrnn4wSn8j-215v1pMxuHpipp2A6XK5MtnTuogZVxxLfb/s640/blogger-image--294741696.jpg"></a></div><br></div><div><br></div><div>Night noodle market is on in Alexandra Gardens until 30/11... If you want to head down there... And happy baking!!!!</div>Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-19592131147781257392013-11-11T08:22:00.001+11:002013-11-12T21:01:46.974+11:00Cinnamon Donut Cupcakes<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfauZGVLlzP4r4_mA9kcKdCo9OkOzNmT2ofiSEvOAn9HkGLrOcIHjJDSbkhF3XZh9xjq7pTXE4R_jsZSaSoiGgXtwhf3EeGgrA5g9N7yrszXwC_jK5hHStExqwt40__7bBN_XweXX24ReV/s640/blogger-image--1275154466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfauZGVLlzP4r4_mA9kcKdCo9OkOzNmT2ofiSEvOAn9HkGLrOcIHjJDSbkhF3XZh9xjq7pTXE4R_jsZSaSoiGgXtwhf3EeGgrA5g9N7yrszXwC_jK5hHStExqwt40__7bBN_XweXX24ReV/s640/blogger-image--1275154466.jpg" /></a></div>
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"Oh no!" I thought "Bad craving for a cinnamon donut!"... Unfortunately it was 6pm and there are no open donut shops at this time around my area, because we are not in the USA, And I don't know about you but supermarket donuts just don't cut it for me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMLAowbPlOtzevUIrMa2hDa-0jUtfGQxF9osWdVzpOX6nfFk2aIHdQ7sKmlj5BJ2SM06VMCDGdaUdl3_GIw2a6jgoxwwshACdzpht1XNIH1YICDgnOsXX1LMJLhglcem900k3l0Z-NuHW/s640/blogger-image--601245061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMLAowbPlOtzevUIrMa2hDa-0jUtfGQxF9osWdVzpOX6nfFk2aIHdQ7sKmlj5BJ2SM06VMCDGdaUdl3_GIw2a6jgoxwwshACdzpht1XNIH1YICDgnOsXX1LMJLhglcem900k3l0Z-NuHW/s640/blogger-image--601245061.jpg" /></a></div>
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But all was not lost, because while I don't like to fry my desserts at home (purely because I can then physically see all the oil that covers it) I was sure I could make a cupcake that, with my eyes closed, could fool me into thinking I was eating a cinnamon donut. And it paid off!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8M0EwBY9WGEN1qxL2f6Yx12p4BFA-9jSFhNJ-7UjPWbrZBCGMOQSFr4ENZ4i_xCxXTpEJV92LNHFmU19XsAHCYCPReDygTFYVi1jjQKNeDveoq2JzjAS1Pq5hAjlu0RSvDcpytcR28RV/s640/blogger-image-724168792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8M0EwBY9WGEN1qxL2f6Yx12p4BFA-9jSFhNJ-7UjPWbrZBCGMOQSFr4ENZ4i_xCxXTpEJV92LNHFmU19XsAHCYCPReDygTFYVi1jjQKNeDveoq2JzjAS1Pq5hAjlu0RSvDcpytcR28RV/s640/blogger-image-724168792.jpg" /></a></div>
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My only regret... I should have made them into tiny bite sized cupcakes rather than regular sized. But there is always next time. Try these beauties out for yourself! Let me know how you went!</div>
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<div>
Cinnamon Donut Cupcakes:</div>
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<br /></div>
<div>
60g butter</div>
<div>
1/4 cup vegetable oil</div>
<div>
100g caster sugar </div>
<div>
73g brown sugar</div>
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340g plain flour</div>
<div>
2 eggs</div>
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1 1/2 teaspoons baking powder</div>
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1/4 teaspoon bi-carb soda</div>
<div>
3/4 teaspoon ground nutmeg</div>
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1 teaspoon cinnamon </div>
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3/4 teaspoon salt</div>
<div>
1 teaspoon vanilla extract</div>
<div>
1 cup milk</div>
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<div>
Glaze:</div>
<div>
40g melted butter</div>
<div>
3/4 teaspoon vanilla extract</div>
<div>
2 tablespoons hot water</div>
<div>
128g icing sugar</div>
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<div>
1. Preheat oven to 200 degrees Celsius. Line a muffin tray with cupcake liners.</div>
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2. Beat together butter, oil and sugars until smooth.</div>
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3. Add eggs one at a time and mix on low until well combined. </div>
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4. Add baking powder, bi-carb, nutmeg, cinnamon, salt and vanilla.</div>
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5. Add the flour and milk alternately, beginning and ending with the flour.</div>
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<div>
6. Scoop into cupcake liners and bake 15-20 mins until bouncy when pressed slightly. </div>
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<div>
For glaze </div>
<div>
7. In a bowl, whisk butter, sugar, vanilla and water until smooth.</div>
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8. Spoon a small amount of glaze into each cupcake and allow to set before serving. </div>
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Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-76725341429285479882013-10-17T13:58:00.000+11:002013-10-17T13:58:42.041+11:00Orange Cake... Best cake I've made yet<br />
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<br />
I love cake... all cakes. I've always been partial to the mud-cakes. Caramel mud-cake, chocolate, white chocolate; you name it.<br />
<br />
But lately I've found myself drawn to the world of citrus, and I must say, it has quickly developed into a serious relationship. I may even be in love.<br />
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It all started with my very first <a href="http://cartcreations.blogspot.com.au/2013/05/homemade-lemon-cake.html" target="_blank">Lemon Cake</a> which came out a tasty dream, even with the burnt top from my horrible. sadistic oven. <br />
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My most recent attempt at a citrus sponge is this Orange Cake. And for some reason I was so nervous while making it. This probably had something to do with the experiment I was doing with cupcakes last week that failed miserably.<br />
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<div class="separator" style="clear: both; text-align: center;">
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<br />
But while the Orange Glaze came out a bit runnier than I had anticipated, the whole process turned out this most delightful, amazing Orange Cake. It is, by far, the best cake I have baked yet.<br />
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Enjoy it yourself,<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfXIcLXq2_vdohNTAUu3rPiGMjCRV1DvD7r20YFZ9joxpEtoLS-43zgHqxm2tNdZbgLhc9X_Hoze_0MJaU6h-sLtuluTSrJzK7eU7MeaCXfXCNA34G7eUU7kXi0w-fQjFgenP2gzbPofU/s1600/IMG_1333.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfXIcLXq2_vdohNTAUu3rPiGMjCRV1DvD7r20YFZ9joxpEtoLS-43zgHqxm2tNdZbgLhc9X_Hoze_0MJaU6h-sLtuluTSrJzK7eU7MeaCXfXCNA34G7eUU7kXi0w-fQjFgenP2gzbPofU/s320/IMG_1333.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange Buttercream and Base of cake</td></tr>
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<br />
Orange Cake<br />
adapted from "The Primrose Bakery Book" by Martha Swift and Lisa Thomas<br />
<br />
225g Butter<br />
225g Caster Sugar<br />
The zest of 1 Large Orange<br />
4 Eggs<br />
225g Self-Raising Flour<br />
<br />
Buttercream filling<br />
125g Butter<br />
15ml Fresh Orange Juice<br />
150g Icing Sugar<br />
The zest of 1/2 and orange<br />
<br />
Glaze<br />
200g Icing Sugar<br />
2 Tablespoons Fresh Orange Juice<br />
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1. Preheat oven to 180 degrees celcius. Line or grease 2 x 20cm round cake tins.<br />
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2. For the sponge; cream together the butter, sugar and orange zest until light and fluffy. Add the eggs, one at a time, until well incorporated. Gradually sift in the flour and beat well, but not for long.<br />
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3. Divide the mixture between the two tins and place in the centre of the oven for approx 25 minutes. A skewer should come out of the cake with a few crumbs remaining. Let the cakes cool in the tins until able to remove with bare hands, then cool on a rack.<br />
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4. For the buttercream; Beat together the butter, orange juice and half the sugar until light and fluffy. Add the remaining icing sugar and the zest and beat until smooth and creamy.<br />
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5. For the glaze; Place the icing sugar into a mixer. Gently pour in the orange juice while the mixer is on a low speed. The glaze should have a liquid consistency.<br />
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6. To assemble; Cover the base cake with the orange buttercream then place the second cake on top. Pour the glaze slowly over the top of the cake, allowing it to drip down the sides. Garnish with orange edible glitter. Place the cake in the fridge for the glaze to set before serving.<br />
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Happy Baking!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-35883341583687385012013-09-24T01:50:00.001+10:002013-09-24T01:50:59.959+10:00A Salted Caramel and Vanilla Baked Cheesecake... And the disaster that followed<div class="separator" style="clear: both; text-align: center;">
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<br />
I am developing a loathing for my current oven. You heard me rant about my initial obstacles with the Lemon Cake but now it has sabotaged what was the best cheesecake ever!<br />
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I have tried all solutions to stop the horrid oven over cooking my food on the outside and leaving the inside rather raw, I have googled until I could google no more and nothing seems to work. Bad oven, naughty oven. It's grounded... No baking for a whole week. </div>
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On to happier things. Whilst scouring the land of Google I happened upon a recipe from Donna Hay for the Cheesecake of my dreams. A Salted Caramel Cheesecake.... Heaven.</div>
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So I made a cheesecake... Kind of...</div>
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<div>
Cheesecake - Take 1</div>
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I made the base with lovely fancy shortbread rather than just your run of the mill brands. I was going to make my own but with the hours of prep the cheesecake would need I was worried I'd lose the motivation if I attempted too much. This was the first cheesecake I would be making all alone. The experience was daunting.</div>
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I do have one small confession. We all know of my caramel disasters... I just don't mix well with the stove top so I did ask little sis S to do my caramel topping for me. She has a knack for these things and shows me up regularly when I try to ice a cake (once again I refer to the Lemon Cake disaster). I have to say I was immensely delighted when her caramel came out a bit gluggy too.. It was lovely to know it wasn't just me. No worries though, there was more than enough smooth caramel to use for the topping, I just spooned out the lumpy bits. Sorry S...</div>
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From here I made my batter. And a monstrous load of cream cheese and ricotta later, it was poured into the base and popped in the oven.. And so the disaster began. I know the horrid oven enjoys overbaking the top of my cakes. I was prepared for this with foil loosely covering the tin to prevent browning. Due to my intense paranoia when using this oven, I also researched every possible tip I could find for cooking a cheesecake. I checked that it was firm to the touch, that nothing jiggled. That the top was slightly browned. The set cooking time was 1 hour 30 mins. 1 hour 45 mins later and my cake looked and felt ready. I wasn't convinced, i felt uneasy about it but it passed all the googled tests, and google never lies... So I ignored my instincts and removed it from the oven.</div>
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it cooled on the bench and was then placed in the fridge to set.</div>
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The following morning I spooned a small amount off the top for a taste test (and to ensure it was cooked). It was beyond delicious. I made the whipped cream icing, spread it on top, drizzled with caramel sauce and popped it back in the fridge ready for my upcoming cake date with a girlfriend (and fellow cheesecake lover B) that afternoon.</div>
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When B arrived I made some tea and began to cut the cake. I could feel it was wrong. And as I removed the first slice I could see that the middle was still batter. How upsetting. Thankfully I had back up <a href="http://cartcreations.blogspot.com.au/2013/09/hot-chocolate-cupcakes-winter-treat.html" target="_blank">Hot Chocolate Cupcakes</a> in the fridge or the Cake Date would have been a cake-tastrophy (see what I did there?)...</div>
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Cheesecake fail!</div>
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Once I muster up some new cheesecake confidence I will attempt it again... Or once I lose it, smash my oven and have to buy a new one.</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br /></span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Seriously bake it... Donna Hay has never let me down before so I refuse to think that this was her doing!!!</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Hopefully it only takes one go for you. </span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br /></span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">But honestly I'm a little proud of myself anyway... I didn't drop the cheesecake on the floor as I lifted it out of the oven :) </span></div>
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<div>
Enjoy!!<br />
<br />
Salted Caramel and Vanilla Baked Cheesecake<br />
adapted from recipe by Donna Hay<br />
<br />
500g Shortbread Biscuits<br />
60g Almond Meal<br />
150g melted Butter<br />
350g Ricotta<br />
500g Cream Cheese<br />
175g Brown Sugar<br />
4 Eggs<br />
2 tablespoons Golden Syrup<br />
1/4 teaspoon Table Salt<br />
2 teaspoons Vanilla Extract<br />
250ml Single (pouring) Cream<br />
250g Sour Cream<br />
1 tablespoon Icing Sugar<br />
Sea Salt Flakes, for garnish<br />
<br />
Caramel Sauce<br />
250 ml Single Cream<br />
60g Butter<br />
175g Brown Sugar<br />
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1. For the Caramel Sauce; in a saucepan over low heat stir the cream, butter and sugar until the sugar has dissolved. Increase the heat to high and boil. Cook for 5-7 minutes until the sauce has thickened. Set aside.<br />
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2. Preheat oven to 160 degrees Celcius. Lightly grease a 22cm round cake tin.<br />
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3. Place the Shortbread and Almond Meal into a food processor and process until coarsely chopped. Add the Butter and combine.<br />
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4. Press the biscuit mixture into the cake tin and refrigerate for at least an hour.<br />
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5. In the bowl of a mixer, beat the Ricotta and Cream Cheese for 5-6 minutes until it is smooth. Add the sugar and beat until well combined. Add the eggs individually, ensuring mix it beaten well following each addition. Add the golden syrup, salt and 1 teaspoon of the Vanilla and mix well.<br />
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6. Pour the mixture into the biscuit shell.<br />
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7. Place the cake tin into a baking dish and pour enough boiling water into the dish to reach halfway up the cake tin.<br />
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8. Bake for 1 hour and 30 minutes or until cheesecake is firm to the touch.<br />
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9. Remove the tin from the water and leave to cool in the tin.<br />
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10. Refrigerate for 3 hours or until set.<br />
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11. For the icing; whisk the cream, sour cream, icing sugar and 1 tablespoon of the Vanilla until soft peaks form. Spread over the top of the cheesecake, drizzle with the Caramel Sauce and sprinkle with Sea Salt Flakes to serve.<br />
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Good Luck!!!<br />
and Happy Baking!!!!<br />
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Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com2tag:blogger.com,1999:blog-3045812766830148273.post-4775272868126828822013-09-23T22:22:00.002+10:002013-09-23T22:23:38.014+10:00Homemade Marshmallow FluffI love Marshmallow Fluff!!! Otherwise known as Marshmallow Creme...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vnywmIIbkYVH8WojLbHn6gcvQT_vvY-hWezlE_kOV48EaCTVJGX3nGt2k2G-NWGRAdb4I8Vt2w62QVnoA1faRHzli4W_iB2q1VnLItOxxp5E4FzYwOiXWng54xefVpWdbV-Wnfp1fXCm/s1600/IMG_0310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vnywmIIbkYVH8WojLbHn6gcvQT_vvY-hWezlE_kOV48EaCTVJGX3nGt2k2G-NWGRAdb4I8Vt2w62QVnoA1faRHzli4W_iB2q1VnLItOxxp5E4FzYwOiXWng54xefVpWdbV-Wnfp1fXCm/s1600/IMG_0310.JPG" height="320" width="239" /></a></div>
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I would put it in everything if I could justify it. And it went deliciously in my <a href="http://cartcreations.blogspot.com.au/2013/09/hot-chocolate-cupcakes-winter-treat.html" target="_blank">Hot Chocolate Cupcakes</a>. Just a treat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxQIwxQF9wjxYlGRFsxt3MzPF0bUhJBhaRjXL0fPeKHQWlV94Um_ihl5eV1wLxJoA0qFXJts83y9denKc2q-11Q_MV_zNyVRdDFm9jOk1Tw03ECZPUX8-p_cSXL3Yq6rkUbCqtruD_TnW/s1600/IMG_0653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxQIwxQF9wjxYlGRFsxt3MzPF0bUhJBhaRjXL0fPeKHQWlV94Um_ihl5eV1wLxJoA0qFXJts83y9denKc2q-11Q_MV_zNyVRdDFm9jOk1Tw03ECZPUX8-p_cSXL3Yq6rkUbCqtruD_TnW/s1600/IMG_0653.jpg" height="320" width="240" /></a></div>
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Here is a recipe. Because where I live, this stuff is hard to find.<br />
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Marshmallow Fluff<br />
<br />
3 Egg Whites<br />
2 cups Light Corn Syrup<br />
1/2 teaspoon Salt<br />
2 cups Icing Sugar<br />
1 tablespoon Vanilla Extract<br />
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1. Beat together egg whites, corn syrup and salt. Mix on high for approx 5 minutes or until mixture has become thick and almost doubled in volume.<br />
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2. Turn mixture down to low and add the icing sugar. Mix until well combined. Add the Vanilla extract and mix well/<br />
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If you don't use it all at once, you can store it in an airtight container in the fridge for up to two weeks.<br />
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Happy Baking!!!!Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-78232078573112384072013-09-23T22:12:00.000+10:002013-09-23T22:25:10.679+10:00Hot Chocolate Cupcakes... A winter treat<div class="separator" style="clear: both; text-align: center;">
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I was sitting on the couch with my hot chocolate in hand, piled with marshmallows of course, thinking about what I could make for dessert. The delicious cocoa smell wafted up and caused an epiphany. Yes!!! Hot Chocolate in a cake. Hot Chocolate Cupcakes!!!!! Genius.<br />
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And boy oh boy... Did it work. They were by far the best creation yet! I can't wait to make them again... and again...<br />
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The recipe does call for Marshmallow Creme or Fluff.. whichever you choose to call it, which I picked up from the USA Foods Store. You can order it online. Worst case, you can make it yourself from scratch. <a href="http://cartcreations.blogspot.com.au/2013/09/homemade-marshmallow-fluff.html" target="_blank">Here's my Marshmallow Fluff Recipe.</a><br />
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Hot Chocolate Cupcakes<br />
Makes approx 18<br />
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1 cup Plain Flour<br />
45g Cocoa Powder<br />
1/2 teaspoon Bi-Carb Soda<br />
1/4 teaspoon Baking Powder<br />
1/4 teaspoon Table Salt<br />
120g Butter<br />
1 cup Caster Sugar<br />
2 Eggs<br />
1 Egg Yolk<br />
1/2 teaspoon Vanilla Extract<br />
1/2 cup Boiling Water<br />
1 + 1/2 cups Marshmallow Creme/Fluff<br />
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icing:<br />
2 cups Thickened Cream<br />
1 cup Icing Sugar<br />
3 x Flake Bars<br />
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1. Preheat oven to 180 degrees celsius. Line cupcake trays with liners<br />
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2. Sift together the flour, cocoa, bi-carb soda, baking powder and salt in a bowl.<br />
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3. In a mixer, beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy. Reduce the speed to low and add the eggs and the yolk one at a time until well incorporated. Add the vanilla.<br />
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4. Continuing on a low speed, add the flour mixture, half at a time, then once mixed; slowly add the boiling water until it creates a smooth cake batter.<br />
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5. Spoon into liners, approx 1/3 high. Bake for 20 minutes, or until a skewer comes out with only slight crumbs attached.<br />
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6. Leave to cool completely in the tray before transferring to a wire rack to cool completely.<br />
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7. When completely cooled, cut a hole in the centre of each cake and pipe a generous amount of marshmallow creme into the middle.<br />
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8. For the icing; beat together the cream and icing sugar until the cream thickens. The icing is ready once it sticks to the beater when lifted.<br />
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9. Top the cupcakes with a generous amount of the cream icing then crush the flakes and sprinkle over each cake.<br />
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Enjoy and Happy Baking!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com2tag:blogger.com,1999:blog-3045812766830148273.post-32854064465912514652013-08-28T00:54:00.001+10:002013-11-12T09:32:13.097+11:00We All Scream For Ice Cream<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CT7Q6Vzty7oz2hfzPCBIBx36MsPDlCs-EKbR_AWdQ_VIR-J5J7r2vbzt-gnwHjVHM5LXsmpy7LK0I7nmp497_Bt9fyow8rrxEXmZmzHpNyDBA84t9wzBZNAOVTUFMXKO0P3jiADSqfM7/s640/blogger-image-1049633233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CT7Q6Vzty7oz2hfzPCBIBx36MsPDlCs-EKbR_AWdQ_VIR-J5J7r2vbzt-gnwHjVHM5LXsmpy7LK0I7nmp497_Bt9fyow8rrxEXmZmzHpNyDBA84t9wzBZNAOVTUFMXKO0P3jiADSqfM7/s640/blogger-image-1049633233.jpg"></a></div><br></div><div><br></div>This week I was sent a lovely present from the team at Connoisseur Ice Cream.<div>A sample of the new flavours of stick ice creams, and oh was I excited to try them!!!</div><div><br></div><div>Ice cream is one of my many dessert loves. And connoisseur do a pretty good job of satisfying my cravings. I love sitting outside in the summer with a bowl or waffle cone piled high with yummy cream of all sorts of flavours. Even in winter when the heater is blaring in my apartment I find myself sitting with a bowl, usually accompanied by an apple pie or a brownie. So when these delightful treats turned up on my doorstep, who was I to say no???</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YRXhf1o1uV3_FYhWMpKcaWNM2tN2bjjvd1xcnfnclNgO0u6JtbtJ9cjQQA8g4w6D6CwXQhH13sPOEvaRWln8PLe1jwnKSxrgUiTZhYSNOHkKSR9VTAR1miOeRujRza2cv5Evt-VT8dYd/s640/blogger-image--540551167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YRXhf1o1uV3_FYhWMpKcaWNM2tN2bjjvd1xcnfnclNgO0u6JtbtJ9cjQQA8g4w6D6CwXQhH13sPOEvaRWln8PLe1jwnKSxrgUiTZhYSNOHkKSR9VTAR1miOeRujRza2cv5Evt-VT8dYd/s640/blogger-image--540551167.jpg"></a></div><br></div><div><br></div><div>I thought I'd let you all know my thoughts on their new flavours, though I'll tell you now, I'm already hooked.</div><div><br></div><div>This blog has always been dedicated to the food that I love. I'm no critic, but when I enjoy a baking experience or have been served some great food I love to share it with you. These ice creams have made it into my love list. The intense flavour was quite impressive. I'm a huge fan of magnum but my love for them lies in the chocolate coating, the flavour of the ice cream doesn't overwhelm me: I always eat the chocolate first. Always!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cO4_64DGzOWJifZlqhwoYaG95OxkAyrQmwtqhMlq5k-l6_DGs5eXZSKMsfU54jbWsP3jnq63HHMlu8UZFEtniqHfGu3Xok6Wcebf1JZKFN3b7W8Nsrz-rM9gOqJn9R-KNIWURsAE61JM/s640/blogger-image-460146070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cO4_64DGzOWJifZlqhwoYaG95OxkAyrQmwtqhMlq5k-l6_DGs5eXZSKMsfU54jbWsP3jnq63HHMlu8UZFEtniqHfGu3Xok6Wcebf1JZKFN3b7W8Nsrz-rM9gOqJn9R-KNIWURsAE61JM/s640/blogger-image-460146070.jpg"></a></div><br></div><div><br></div><div>I found with the connoisseur ice creams that I was eating the chocolate then almost dying with surprise at how rich and flavoursome the ice cream in the middle was! For the first time ever I like the ice cream inside more that I like the coating, though don't get me wrong, I was devouring the chocolate too. </div><div><br></div><div>My favourites were easily the Murray River Salted Caramel and The Sumatran Coconut. They are a nice fresh change to the regular flavours that come in stick ice creams.</div><div><br></div><div>Thanks guys!</div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRmvSvm-QzfeuKXxJmTWuSKoOeW_K5gTF2JkKfhLcS1RyqXhEg2LrBOoy1esckquhInjEfpCix8-wOoD1ERU8xej2e10B3Qzv2mAxVS-WoKIEmfE1btTjyGlXyEehkQHldc6e208641wk/s640/blogger-image-1543916518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRmvSvm-QzfeuKXxJmTWuSKoOeW_K5gTF2JkKfhLcS1RyqXhEg2LrBOoy1esckquhInjEfpCix8-wOoD1ERU8xej2e10B3Qzv2mAxVS-WoKIEmfE1btTjyGlXyEehkQHldc6e208641wk/s640/blogger-image-1543916518.jpg"></a></div><br></div>NB: This product was a gift from Connoisseur. I was not paid for or asked for a positive review of the product. All opinions featured in this blog are my own and it remains non-commercial. I receive no sponsorship, payments or benefits :)</div><div>.... But feel free to send me yummy things at any time :)</div>Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-69256012069164157562013-08-04T16:46:00.001+10:002013-08-28T00:56:56.995+10:00Miss Jackson revisited<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWykrMf83B3gJ9ZQMXM8SwHQ5b0dLCTZ6QGm-X7LjEgZvkHnQ0OZBtRX-e2dXslDsM0YR7hsieh0Hj4Kx82ZRJCDzEFxbyLRoc2yzdlilviXETDZQaa0_fffxnFrqxplDHOrnfvF9t2Fcf/s640/blogger-image--601738395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWykrMf83B3gJ9ZQMXM8SwHQ5b0dLCTZ6QGm-X7LjEgZvkHnQ0OZBtRX-e2dXslDsM0YR7hsieh0Hj4Kx82ZRJCDzEFxbyLRoc2yzdlilviXETDZQaa0_fffxnFrqxplDHOrnfvF9t2Fcf/s640/blogger-image--601738395.jpg"></a></div><div class="separator" style="clear: both;"><br></div>I walked in and was greeted by a friendly hello from behind the coffee machine and the till. "Can I get you a table?"<div>Yes, but just for one today...</div><div>"No worries, in that case, you're sitting here next to the fire and up the front so we can keep an eye on you".</div><div><br></div><div>Nothing makes my day more than coming to Miss Jackson. The guys are beyond friendly and enjoy poking a bit of fun. It has long been a love of mine but now that my new apartment is just across the park I am now proud to call myself a local. </div><div><br></div><div>Being a single young female I've come to appreciate the cafes that you can sit, alone, for breakfast or lunch or just a coffee. With its intimate setting, the cafe is divided into smaller intimate spaces, it's comfortable to sit and waste an hour or so watching the surrounding interactions and soaking up the atmosphere. </div><div><br></div><div>And of course, and most importantly, the food is divine! Not only is their regular menu delightful, the corn fritters are the object of many of my dreams, but they have regular specials that continually blow my mind. </div><div><br></div><div>Today this was the Pork belly sandwich in a brioche bun. Which was delicious.</div><div>Not only was I devouring my fantastic sandwich and latte but one of the lovely gentleman approaches me, making a mess ill admit, with a glass of wine and says that it'll go very well with my lunch.. And it did....</div><div><br></div><div>Thanks guys for continuing to provide me with my favourite place to hang and eat.</div><div><br></div><div><br></div>Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-14173126912736440712013-07-08T22:49:00.001+10:002013-07-08T23:03:45.952+10:00Delectable Banana Bread<div class="separator" style="clear: both; text-align: center;">
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As I delve further into the baking world I seem to come across more and more new and exciting things to try my hand at.<br />
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This week, it was a simple Banana Bread. Inspired by the "Despicable Me" Minions Banana Clip. So so cute.</div>
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Back to the cooking; this recipe is so so simple that I don't even need to give my usual description of my own experience. All the ingredients are popped in a mixer, poured into a loaf tin and baked for an hour. Voila!<br />
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Enjoy...<br />
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Banana Bread<br />
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270g Dark Brown Sugar<br />
2 Eggs<br />
2 1/2 Bananas, the riper the better, mashed<br />
280g Plain Flour<br />
1 Teaspoon Baking Powder<br />
1 Teaspoon Bi-carb Soda<br />
1 Teaspoon Cinnamon<br />
1 Teaspoon Ground Ginger<br />
140g Butter, melted<br />
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1. Preheat oven to 175 degreed celcius<br />
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2. Place sugar and eggs into a mixture on a medium speed. Beat until well mixed then add the banana.<br />
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3. Add flour, baking powder, bi-carb soda, cinnamon and ginger and beat well.<br />
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4. Pour in the melted butter and continue to mix until smooth.<br />
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5. Pour mixture into a loaf tin that has been lined with baking paper (or coated with cake release; my new kitchen love!)<br />
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6. Bake for approx 1 hour, until firm to touch and skewer comes out with few crumbs.<br />
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7. Leave to cool to room temperature in the tin, then transfer to wire rack to cool completely.<br />
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Happy Baking!!!!.....Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-8287829751299076232013-07-08T13:26:00.001+10:002013-07-08T13:26:39.662+10:00A little magic can take you a long way<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_N5rWpkulaDlBgu6mPxrTEkLoBtOLzrGyZaNMsFFxIxVKmSA6kodGTiZmuvPg8fHaIRDj2vGx0gDbl-1DEtyWsVfR9igGKI3lpqlMwZyJ6LXJm3u5N9vykUtSUWKeQo4FC4qA4FKnXRs/s640/blogger-image-651235792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_N5rWpkulaDlBgu6mPxrTEkLoBtOLzrGyZaNMsFFxIxVKmSA6kodGTiZmuvPg8fHaIRDj2vGx0gDbl-1DEtyWsVfR9igGKI3lpqlMwZyJ6LXJm3u5N9vykUtSUWKeQo4FC4qA4FKnXRs/s640/blogger-image-651235792.jpg"></a></div>Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-74718600787103945102013-06-24T20:47:00.000+10:002013-06-24T20:47:01.251+10:00Everyone loves a chocolate cake<div class="separator" style="clear: both; text-align: center;">
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I began my baking career backward. I have found that I started with the different things and it is only now, a year on that I am starting to wish I knew all the basics by heart. It started with the slices and now I'm onto the cakes.<br />
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I am ashamed to admit that I have never made a chocolate cake. That scares me. Just a basic chocolate cake. Everyone loves a chocolate cake.<br />
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So I made one. However, I wouldn't be Carly if I made it easy. I thought, why not make a custard icing? I love custard. </div>
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I also found a packet of freeze dried raspberries in my pantry and figured there must be a use for these in my cake too, the flavour is intense and sweet; a perfect accompaniment to rich chocolate.<br />
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Now before you say "ew, custard icing", just give it a try. It eliminates that sickly sweet texture you can sometimes get from chocolate icing. It was heavy and rich which complemented the light and fluffy cake. A very sophisticated take on a simple chocolate cake. And much to my relief, everyone thought it tasted fantastic!</div>
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Try it for yourself and tell me what you thought...<br />
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Chocolate Cake:<br />
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120g Butter<br />
280g Caster Sugar<br />
2 Eggs<br />
1/2 teaspoon Vanilla Extract<br />
50g Cocoa Powder<br />
1 teaspoon Baking Powder<br />
1 teaspoon Bi-carb Soda</div>
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A pinch Salt<br />
180g Plain Flour<br />
170ml Whole Milk<br />
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icing;<br />
500g caster sugar<br />
1 tablespoon golden syrup<br />
125g cocoa powder<br />
200g cornflour<br />
90g butter<br />
1/2 teaspoon vanilla extract<br />
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1. Preheat oven to 170 degrees Celcius<br />
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2. Mix butter and sugar in a mixer on med-high until light and fluffy.<br />
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3. Turn mixer to low and add eggs. Mix until combined.<br />
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4. Beat in vanilla. cocoa, baking powder, bi-carb and salt until smooth.<br />
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5. Add the milk and flour alternately until well combined.<br />
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6. Divide between two prepared cake tins and bake for approx 30 mins. Until knife comes out with slight crumbs.<br />
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7. Leave cakes to cool in tin until room temperature then transfer to a wire rack to cool completely.<br />
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8. For icing; In a medium saucepan, mix sugar, golden syrup, cocoa and 600ml water then bring the the boil on a medium heat. Whisk regularly. Separately, mix the cornflour with 170ml water, it will be reasonably tough and sticky but still mixable. If too thick add a small amount of extra water. Add the cornflour mixture to the saucepan whisking while pouring and return to the boil. Cook, while whisking, until consistency is thick. Remove from heat, add vanilla and butter then pour into a bowl and chill until firm.<br />
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9. Spread the icing over the base cake then add the second cake on top. Cover with icing.<br />
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10. I decorated with freeze dried raspberries, but you can add almost whatever you would like as a garnish on your delicious cake.<br />
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Happy Baking!!!...<br />
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Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com1tag:blogger.com,1999:blog-3045812766830148273.post-28010173151567722372013-06-24T17:30:00.002+10:002013-06-24T17:30:47.718+10:00A Gluttonous Carrot Cake<br />
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Have you ever had those days when you make (or buy) a cake, cut yourself the smallest slice and then find yourself helping to another, and another... Only to result in you sitting on the couch (if you can call it sitting) moaning to the cake gods in agony "why?? Why did you make me eat so much cake??" While they laugh at your stupidity for being so weak... This was me... Last night... One day after making the most delicious carrot cake I have ever had!<br />
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That is a bold statement I know. But I can usually resist a cake. Ill eat a slice and share the rest with friends. It's rare that I'll have more than one because I bake so often.. I'd be the size of a house! This cake was ever so moorish though. However, it is very rich, leaving me with a stomach full of regret in the aftermath, so use your carrot cake cautiously... Control your friends and family... Do not let them eat the whole cake. Make them wait until the first slice reaches their tummy. Or they, like me, will be comatose on the couch after a cream cheese OD! Ever had a brain freeze? It was like that, but a whole body freeze, and it was heavenly!<br />
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Already I am being begged to make another after everyone devoured the first!<br />
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Hands down the best cake I have ever made! </div>
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Enjoy the recipe below, remember, use it wisely....</div>
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Carrot Cake</div>
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<div>
300g Brown Sugar<br />
3 Eggs<br />
300ml Canola Oil<br />
300g Plain Flour<br />
1 teaspoon Bi-carb Soda<br />
1 teaspoon Baking Powder<br />
1 teaspoon Cinnamon<br />
1/2 teaspoon Ground Ginger<br />
1/2 teaspoon Salt<br />
1/2 teaspoon Vanilla Extract<br />
300g Grated Carrots<br />
100g Shelled Walnuts, chopped<br />
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icing;<br />
600g Icing Sugar<br />
100g Unsalted Butter<br />
300g Light Cream Cheese<br />
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1. Preheat over to 170 degrees Celsius<br />
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2. Place sugar, eggs and oil in a mixer on medium speed until combined.<br />
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3. Add flour, bi-carb, baking powder, cinnamon, ginger, salt and vanilla and beat on med-high until smooth.<br />
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4. Turn mixer to low and add carrots.<br />
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5. By hand, stir in the walnuts.<br />
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6. Pour mixture into two prepared cake tins and bake for approx 20 mins until a knife comes out with some crumbs attached. If it comes out completely clean, usually it ends up slightly dry or overcooked.<br />
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7. Leave cakes in tins to cool until room temperature then transfer to a wire rack to cool.<br />
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8. For the icing: beat butter and sugar until light. Add cream cheese and beat until smooth. Turn mixer to high and continue to beat for at least 6 minutes until icing is light and fluffy.<br />
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9. Spread icing over the top of the base cake. Add the second cake and use remaining icing to cover cake. Decorate with left over walnuts and sprinkle with cinnamon.</div>
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Happy Baking!!!...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-2eK9168E65iM263nP_T_ZopMr1TVHzqbjFfV3ADK74U8RiQAKvL4lnxFbujF6nBLWUqaWhTSw5xDllC3VWMfVxXZUGL_ZcZfVAj1X0yqD5F98Oh8UnCC5eSakU4wP5UOUu_qsydjLtA/s1600/IMG_0501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-2eK9168E65iM263nP_T_ZopMr1TVHzqbjFfV3ADK74U8RiQAKvL4lnxFbujF6nBLWUqaWhTSw5xDllC3VWMfVxXZUGL_ZcZfVAj1X0yqD5F98Oh8UnCC5eSakU4wP5UOUu_qsydjLtA/s320/IMG_0501.jpg" width="240" /></a></div>
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Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-81767804062646244692013-06-22T01:35:00.001+10:002013-08-29T22:41:21.329+10:00Chocolate Coconut Balls<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTV8XZLB2ZVHT5gBpnDJEVd6INthWG0bUxCfmcHRfec-7wKydSVTSGjGhD2rKTR9zpJFMM31qgmbYrnvtlPWJohhFqFWXXqYjrZTRoMzI5Wuv4COxFYPOd_0DDFL57xdvJJFylekLGyOmP/s640/blogger-image--1715830541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTV8XZLB2ZVHT5gBpnDJEVd6INthWG0bUxCfmcHRfec-7wKydSVTSGjGhD2rKTR9zpJFMM31qgmbYrnvtlPWJohhFqFWXXqYjrZTRoMzI5Wuv4COxFYPOd_0DDFL57xdvJJFylekLGyOmP/s640/blogger-image--1715830541.jpg"></a></div><div class="separator" style="clear: both;"><br></div>It's an old favorite. Everyone loves a good rum ball... Everyone!<div>But I wanted to make a cute little treat for work and putting alcohol in it probably would have been frowned upon. (Especially the copious amount i usually add :))</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5Cy510bPq7MbVnV8JEs4pcsEt4dPEmRIhHfiIftTj1swrMC7Chwk9wVYM5m17go0LoxZ_szODsUepfxY232NezdPuLXc7hPqTY2_03z0zB7f4URG3u94e5jVEwncwCk1T2LQkouHTg_c/s640/blogger-image--1513243149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5Cy510bPq7MbVnV8JEs4pcsEt4dPEmRIhHfiIftTj1swrMC7Chwk9wVYM5m17go0LoxZ_szODsUepfxY232NezdPuLXc7hPqTY2_03z0zB7f4URG3u94e5jVEwncwCk1T2LQkouHTg_c/s640/blogger-image--1513243149.jpg"></a></div><br></div><div><br></div><div>So please enjoy my child friendly recipe for chocolate rum balls minus the rum. Try not to eat them all before you share... I struggle.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1wa4WDkiTFWu9Kh9qqRqmkzFivS3wVl4MMnxhvUU5F8MnPEzLm_DMB1RagB5hu-E5KgLef5EAKN7r6uRv9mZSmKY3KrejxAdKNnqNicavDn6V6R_-Z_p3SmUiBGlmaIUsiUh_-gm_sUt/s640/blogger-image--1698128297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1wa4WDkiTFWu9Kh9qqRqmkzFivS3wVl4MMnxhvUU5F8MnPEzLm_DMB1RagB5hu-E5KgLef5EAKN7r6uRv9mZSmKY3KrejxAdKNnqNicavDn6V6R_-Z_p3SmUiBGlmaIUsiUh_-gm_sUt/s640/blogger-image--1698128297.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Chocolate Balls:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 packet Marie biscuits</div><div class="separator" style="clear: both;">400g sweetened condensed milk</div><div class="separator" style="clear: both;">1 Tablespoons cocoa</div><div class="separator" style="clear: both;">1 cup desiccated coconut</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. Crush biscuits in a food processor</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. Add 1/2 cup coconut and the cocoa then mix well.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. Add the condensed milk and stir until well combined.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. Roll into balls, approx 1 tablespoon each.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">5. Roll the balls in the remainder of the coconut the refrigerate for at least 1 hour before serving.</div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Enjoy! And Happy Baking!!</div><div><br></div>Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-61964805711497696422013-05-22T23:42:00.000+10:002013-06-07T00:18:51.342+10:00Deliciously Tangy Lemon Slice<div class="separator" style="clear: both; text-align: center;">
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I had one of those difficult days where I was like... I feel like making something, but I don't feel like cooking, but I feel like something cakey, but nothing to rich... And it when on and on until sister S turns around and says "Get over it already.. Make me a lemon slice."<br />
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My eyes lit up. I LOVE lemon slice! And I was yet to venture into slice territory. You know I've forever been comfortable in cupcake zone.<br />
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So lemon slice it was. I loved that instead of placing it in the oven, your tray goes in the fridge. You can sit and relax or concentrate on the icing. The world will not fall apart if you don't check on it regularly. The whole dish will not be ruined if its in the fridge for a minute too long! This was like heaven! A new world of dessert where I don't have to treat my creation so carefully because all could fall apart at any given moment if I get distracted. I was almost ready to give up the oven forever.<br />
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Of course I then discovered that the icing has to be done on stove top. Carly and stove tops have never mixed well. I'm sure that I have previously mentioned almost burning down my house trying to make caramel in my pre-blog days. You all know about the <a href="http://cartcreations.blogspot.com.au/2012/10/a-tarte-tartin-catastrophe-how-to-not.html" target="_blank">Tarte Tartin</a> episode (if you don't you can <a href="http://cartcreations.blogspot.com.au/2012/10/a-tarte-tartin-catastrophe-how-to-not.html" target="_blank">click here</a> to read). The feeling of dread always washes over me when it's stove time. I love and appreciate that S and lovely Mummy Dawn cook me dinner most nights that I'm home (needless to say, I visit Mummy Dawn's a lot).<br />
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I looked at the little saucepan sitting on the hot plate beckoning me closer. Teasing me with flashbacks of my prior disasters. Needless to say I stirred my icing with fear. Every 10 seconds I would think should I take it off now? What if any longer is too long? As I'm sure you've guessed, my prior failures have been due to not removing my creation from the stove early enough. </div>
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I took it off a little too soon. This didn't affect the taste, thankfully, but did make spreading the icing over the base a very muscle based task. It set very quickly. And the coconut probably didn't stick as well as it ought to. But those were minor hiccups. I was so proud of my lovely slice. The first of many to come I am sure!<br />
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Enjoy the recipe for yourself!<br />
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Lemon Slice<br />
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80g Butter<br />
250g Sweetened Condensed Milk<br />
250g Nice Biscuits<br />
85g Desiccated Coconut<br />
1 tbsp Lemon Juice<br />
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icing<br />
250g icing sugar<br />
2 tbsp Lemon Juice<br />
1 1/2 tbsp Desiccated Coconut<br />
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1. Grease a slice pan and line with baking paper<br />
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2. Place butter and condensed milk in a saucepan on low heat and stir. Remove from heat when butter has melted and mixture is smooth.<br />
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3. Place biscuits in a food processor. Stir the crushed biscuits and coconut together.<br />
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4. Stir lemon juice into the milk mixture<br />
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5. Mix wet and dry ingredients together. Stir well. The mixture should appear quite wet.<br />
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6. Press mixture into the pan. Use a flat bottomed glass to squish it down firmly.<br />
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7. Refrigerate while preparing the icing.<br />
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8. Combine icing sugar and lemon juice in a saucepan on a low heat. Stir until mixture is warm and smooth. Immediately spread over the base then sprinkle with coconut.<br />
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Happy Baking!!!<br />
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Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-61079865172885080322013-05-16T00:33:00.000+10:002013-06-07T00:36:57.905+10:00Have a drink... Or two or three... At Madame Brussels in Melbourne<div class="separator" style="clear: both; text-align: center;">
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With this month being all about comfort I felt as though it was my duty to go out on the town last night and find yet another source of what brings me comfort...<br />
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I soon settled on jugs of cocktails at Madame Brussels in Bourke St, Melbourne. <br />
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There are not many events that can compete with catching up with your two best friends for a night of laughs and stumbling home at 5:00 in the morning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxB4ow1XMnfhSuGToI83ev6MRG2g4GVdWz3o6tFdvwRBgQ7N9Jq1mD50V4nDdMwDBrS3_SXtgXsIhQblFJAgBIZoT25Hh66qjkGJ9Hz3PuIHJculiQR2XHnxyGfQbfr3yzrlpNLnc5y8ns/s1600/IMG_0401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxB4ow1XMnfhSuGToI83ev6MRG2g4GVdWz3o6tFdvwRBgQ7N9Jq1mD50V4nDdMwDBrS3_SXtgXsIhQblFJAgBIZoT25Hh66qjkGJ9Hz3PuIHJculiQR2XHnxyGfQbfr3yzrlpNLnc5y8ns/s320/IMG_0401.JPG" width="320" /></a></div>
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Now I am not one to indulge in this comfort often. While I love a glass of wine with dinner or a piña colada on holiday I will admit that I rarely go out drinking. I have been put off by the sights I have seen, while working in hospitality, of girls stumbling around showing their undies and making a fool of themselves. Seeing it on a daily basis is enough to put you off.<br />
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But last night i went out and had an absolute ball. <br />
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But back on topic... A night out fuelled with lovely cocktails is a must do for every girl with her girlfriends on a reasonably regular basis. It's so effective for bonding and talking about the things that you so want to discuss but just don't have the guts to sober. <br />
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I found that even my straight guy friends have enjoyed it in a group setting. Last night was myself, my best girlfriend (L) and our long time guy friend and I think he enjoyed himself most of all...<br />
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Madame Brussels is the perfect setting for such a night. We drank until the place closed at 1:30, which I must say is a little early for a Friday night, but enjoyable none the less. And danced the rest of the night away in a bar... <br />
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So go out, indulge in a few cocktails and find your own comfort. <br />
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<a href="http://www.urbanspoon.com/r/71/1471397/restaurant/CBD/Madame-Brussels-Melbourne" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Madame Brussels on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1471397/biglogo.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 34px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 104px;" /></a>Oh, and happy baking!!!....
Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0tag:blogger.com,1999:blog-3045812766830148273.post-66882894754275894412013-05-03T00:57:00.001+10:002015-08-15T16:23:43.495+10:00Nutella Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYxt3PxDHMiYLug6OnImtEKcVCLyLMD_7WSYZEXo0JQesK6Q0UWbrLc88cmIDNn0vp1r3lp-HMIGhGVoOgo7pGGa2vjj9WiSMd6-q4S9SHn-qQpDlFacWwMncK5v2Qpp2Et-OdI-dRDnj/s1600/IMG_0391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYxt3PxDHMiYLug6OnImtEKcVCLyLMD_7WSYZEXo0JQesK6Q0UWbrLc88cmIDNn0vp1r3lp-HMIGhGVoOgo7pGGa2vjj9WiSMd6-q4S9SHn-qQpDlFacWwMncK5v2Qpp2Et-OdI-dRDnj/s320/IMG_0391.jpg" width="240" /></a></div>
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Today's comfort food is a delicacy! Nutella Cupcakes...</div>
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What better way to spend a day than one spoon of Nutella for the cupcakes... one spoon of Nutella for me... I almost went through an entire 750g jar, when the recipe only calls for 80g and a few teaspoons full... oops.<br />
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A spoon full of Nutella is how the Mary Poppins song should have gone... because a spoonful of Nutella will make anything go down. It is the best way to fix what may have been a crappy day.<br />
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I am pleased to report that not one mishap occurred during today's baking session, hard to believe I know! I must be getting better at this after all.<br />
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Please enjoy, they are beyond delicious...<br />
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Nutella Cupcakes:<br />
(Adapted from the Hummingbird Bakery Cookbook - makes 12 - 14)<br />
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45g of butter<br />
100g plain flour<br />
20g cocoa powder<br />
140g caster sugar<br />
1 1/2 teaspoons baking powder<br />
a pinch of salt<br />
120ml full cream milk<br />
1 egg<br />
A jar of Nutella - to put 1 tsp in the centre of each cake<br />
Hazelnuts (1 each for inside the cupcakes and enough to decorate the tops)<br />
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icing:<br />
250g icing sugar<br />
80g butter<br />
25ml full cream milk<br />
80g Nutella<br />
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1. Preheat fan-forced oven to 190 degrees celcius and line muffin tray with cupcake liners.<br />
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2. Beat butter in mixer until light and fluffy.<br />
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3. Add flour, cocoa, sugar, baking powder and salt and mix on a low speed until the mixture looks crumbly.<br />
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4. With the mixer still on slow, gradually pour in the milk. Mix until well incorporated.<br />
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5. Add in the egg and beat until well combined.<br />
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6. Spoon the mixture into the cupcake liners, approx half full.<br />
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7. Place in oven for approx 20 mins. Skewer should come out with a few crumbs stuck. Remove and let cool in the tray until tray can be picked up with bare hands.<br />
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8. Leave cupcakes to cool completely on a wire rack.<br />
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9. When cupcakes have completely cooled insert a hazelnut into the middle of a cupcake followed by approx half a teaspoon of Nutella.<br />
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10. Beat the butter for the icing until light and fluffy. Add the icing sugar until well mixed. On a slow speed, pour in the milk then mix on high speed for at least 5 minutes until light and fluffy. The longer it is left to mix, the fluffier it will be. Stir the Nutella in slowly until well mixed.<br />
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11. Ice cupcakes and decorate with hazelnuts.<br />
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Happy Baking!<br />
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<br />Anonymoushttp://www.blogger.com/profile/12328316743287607713noreply@blogger.com0