We All Scream For Ice Cream

This week I was sent a lovely present from the team at Connoisseur Ice Cream.

A sample of the new flavours of stick ice creams, and oh was I excited to try them!!!

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???

I thought I'd let you all know my thoughts on their new flavours, though I'll tell you now, I'm already hooked.

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!

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. 

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.

Thanks guys!

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 :)

.... But feel free to send me yummy things at any time :)

Miss Jackson revisited

I walked in and was greeted by a friendly hello from behind the coffee machine and the till. "Can I get you a table?"

Yes, but just for one today...

"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".

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. 

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. 

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. 

Today this was the Pork belly sandwich in a brioche bun. Which was delicious.

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....

Thanks guys for continuing to provide me with my favourite place to hang and eat.

Delectable Banana Bread

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.

This week, it was a simple Banana Bread. Inspired by the "Despicable Me" Minions Banana Clip. So so cute.

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!

Enjoy...

Banana Bread

270g Dark Brown Sugar
2 Eggs
2 1/2 Bananas, the riper the better, mashed
280g Plain Flour
1 Teaspoon Baking Powder
1 Teaspoon Bi-carb Soda
1 Teaspoon Cinnamon
1 Teaspoon Ground Ginger
140g Butter, melted

1. Preheat oven to 175 degreed celcius

2. Place sugar and eggs into a mixture on a medium speed. Beat until well mixed then add the banana.

3. Add flour, baking powder, bi-carb soda, cinnamon and ginger and beat well.

4. Pour in the melted butter and continue to mix until smooth.

5. Pour mixture into a loaf tin that has been lined with baking paper (or coated with cake release; my new kitchen love!)

6. Bake for approx 1 hour, until firm to touch and skewer comes out with few crumbs.

7. Leave to cool to room temperature in the tin, then transfer to wire rack to cool completely.

Happy Baking!!!!.....

A little magic can take you a long way

Everyone loves a chocolate cake

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.

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.

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. 

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.

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!

Try it for yourself and tell me what you thought...

Chocolate Cake:

120g Butter
280g Caster Sugar
2 Eggs
1/2 teaspoon Vanilla Extract
50g Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Bi-carb Soda

A pinch Salt
180g Plain Flour
170ml Whole Milk

icing;
500g caster sugar
1 tablespoon golden syrup
125g cocoa powder
200g cornflour
90g butter
1/2 teaspoon vanilla extract

1. Preheat oven to 170 degrees Celcius

2. Mix butter and sugar in a mixer on med-high until light and fluffy.

3. Turn mixer to low and add eggs. Mix until combined.

4. Beat in vanilla. cocoa, baking powder, bi-carb and salt until smooth.

5. Add the milk and flour alternately until well combined.

6. Divide between two prepared cake tins and bake for approx 30 mins. Until knife comes out with slight crumbs.

7. Leave cakes to cool in tin until room temperature then transfer to a wire rack to cool completely.

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.

9. Spread the icing over the base cake then add the second cake on top. Cover with icing.

10. I decorated with freeze dried raspberries, but you can add almost whatever you would like as a garnish on your delicious cake.

Happy Baking!!!...

A Gluttonous Carrot Cake

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!

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!

Already I am being begged to make another after everyone devoured the first!

Hands down the best cake I have ever made! 

Enjoy the recipe below, remember, use it wisely....

Carrot Cake

300g Brown Sugar
3 Eggs
300ml Canola Oil
300g Plain Flour
1 teaspoon Bi-carb Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Salt
1/2 teaspoon Vanilla Extract
300g Grated Carrots
100g Shelled Walnuts, chopped

icing;
600g Icing Sugar
100g Unsalted Butter
300g Light Cream Cheese

1. Preheat over to 170 degrees Celsius

2. Place sugar, eggs and oil in a mixer on medium speed until combined.

3. Add flour, bi-carb, baking powder, cinnamon, ginger, salt and vanilla and beat on med-high until smooth.

4. Turn mixer to low and add carrots.

5. By hand, stir in the walnuts.

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.

7. Leave cakes in tins to cool until room temperature then transfer to a wire rack to cool.

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.

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.

Happy Baking!!!...

Chocolate Coconut Balls

It's an old favorite. Everyone loves a good rum ball... Everyone!

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 :))

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.

Chocolate Balls:

1 packet Marie biscuits

400g sweetened condensed milk

1 Tablespoons cocoa

1 cup desiccated coconut

1. Crush biscuits in a food processor

2. Add 1/2 cup coconut and the cocoa then mix well.

3. Add the condensed milk and stir until well combined.

4. Roll into balls, approx 1 tablespoon each.

5. Roll the balls in the remainder of the coconut the refrigerate for at least 1 hour before serving.

Enjoy! And Happy Baking!!