Thursday, 28 March 2013
Easter cupcakes
Chance isn't really a big fan of chocolate which left me a bit stuck for Easter. He loves carrot cake so instead I made him little carrot cupcakes with cream cheese icing! I bought little coloured chocolate eggs for decorating as well as an Easter themed chocolate mould, and this was the result! I coloured the icing with green food colouring for some fun too. I they're pretty cute ;) happy Easter everyone! Stay safe xx
Tuesday, 26 March 2013
Marbled blueberry cake
We had a lovely picnic today for mother's group and of course I had to bring along something sweet! I had blueberries at home but instead of making muffins, I tried something a little different and made a cake! It was nommy! I have already had 3 pieces today....
Marbled blueberry cake
Ingredients:
1 Tbsp sugar
1 1/4 cups of blueberries
2 eggs
1/2 tsp vanilla essence
125g unsalted butter, melted
1 1/3 cups self-raising flour, sifted
1/2 cup caster sugar
2 Tbsp brown sugar
icing sugar to dust
Method:
1. Pre-heat oven to 180 C. Lightly grease 20cm cake tin and line with baking paper.
2. Place sugar and half the blueberries in small saucepan on medium heat, stirring for about 2 minutes or until juices start to run. Remove from heat and stir in remaining blueberries and allow to cool.
3. Meanwhile in a bowl beat eggs together. Add vanilla and melted butter and mix well. In another bowl, sift flour and caster sugar. Make a well in the centre and using a spoon, stir in the egg mixture until smooth.
4. Take out 3/4 cup of cake mixture and stir in to blueberries. Place spoonfuls of both mixtures randomly in to the prepared tin and swirl with a knife or skewer to produce marble effect. Do not overmix berries and cake mixture as they will blend.
5. Sprinkle brown sugar over the top and bake for about 45mins or until cake is brown and bounces back when touched. Leave cake in tin to cool before removing and dusting with icing sugar to serve.
Enjoy!!!
Here's a photo of Finn and his little girlfriend Charlotte at the park today! It's amazing to watch them together and how entertaining they find it to see someone who's the same size as them! :) x
Marbled blueberry cake
Ingredients:
1 Tbsp sugar
1 1/4 cups of blueberries
2 eggs
1/2 tsp vanilla essence
125g unsalted butter, melted
1 1/3 cups self-raising flour, sifted
1/2 cup caster sugar
2 Tbsp brown sugar
icing sugar to dust
Method:
1. Pre-heat oven to 180 C. Lightly grease 20cm cake tin and line with baking paper.
2. Place sugar and half the blueberries in small saucepan on medium heat, stirring for about 2 minutes or until juices start to run. Remove from heat and stir in remaining blueberries and allow to cool.
3. Meanwhile in a bowl beat eggs together. Add vanilla and melted butter and mix well. In another bowl, sift flour and caster sugar. Make a well in the centre and using a spoon, stir in the egg mixture until smooth.
4. Take out 3/4 cup of cake mixture and stir in to blueberries. Place spoonfuls of both mixtures randomly in to the prepared tin and swirl with a knife or skewer to produce marble effect. Do not overmix berries and cake mixture as they will blend.
5. Sprinkle brown sugar over the top and bake for about 45mins or until cake is brown and bounces back when touched. Leave cake in tin to cool before removing and dusting with icing sugar to serve.
Enjoy!!!
Here's a photo of Finn and his little girlfriend Charlotte at the park today! It's amazing to watch them together and how entertaining they find it to see someone who's the same size as them! :) x
Sunday, 24 March 2013
What I love about being a mum.
I LOVE when Finn snuggles in to my shoulder and clings to me as if he doesn't want to let go.
I LOVE when he massages me with his tiny baby hands to say thanks for feeding me mumma.
I LOVE laying next to him as he grabs my nose and bites it or just wants to touch my face.
I LOVE watching his amazement at everything around him as he takes it all in.
I LOVE seeing parts of me in him, like his incredible impatience! Ha!
I LOVE every new noise, action, smile and just everything about him!
I LOVE when he massages me with his tiny baby hands to say thanks for feeding me mumma.
I LOVE laying next to him as he grabs my nose and bites it or just wants to touch my face.
I LOVE watching his amazement at everything around him as he takes it all in.
I LOVE seeing parts of me in him, like his incredible impatience! Ha!
I LOVE every new noise, action, smile and just everything about him!
Focaccia bread
I cannot believe that until today, I had not experienced the joy of making my own bread! It was not only fun, easy and delicious but the smell lingered in the kitchen for hours! Chance and I eat a lot of bread for burgers, sandwiches etc and the fresher the bette. Mum and I started with focaccia today, which I made a delicious sandwich out of later :) It was so easy and you should have most ingredients at home. You can make it with anything you desire really but today we stuck to the traditional olive and herbs. Enjoy! X
Focaccia bread
Ingredients:
Large pinch of caster sugar
2 cups (500ml) lukewarm water
2 1/2 tsp dried yeast
50ml olive oil plus a little extra
730g plain flour
3 tsp salt
Rosemary, sea salt and olives for sprinkling
Method:
1. Put sugar and 250ml of lukewarm water in large bowl, sprinkle over yeast as set aside for 5 minutes.
2. Add remaining water and oil, then use spoon to stir in about 1/3 of the flour and the salt until the mixture is smooth.
3. Gradually add remaining flour until the mixture becomes too stiff to stir and start mixing with your hands. The dough should be soft so you might not need all the flour.
4. Turn out on to lightly floured surface and knead for 7-8 minutes. Don't worry of the mixture is sticky as ours was, but after kneading for a few minutes it improves.
Place the dough in lightly oiled bowl, and turn it so it is coated in oil. Cover bowl with plastic wrap and set aside in warm area of the house for one hour or until dough has doubled in size.
5. Preheat oven to 220 C and grease baking dish with oil. I used a rectangle tin about 20cm by 30cm. Unwrap dough and punch it once to release the air (the fun part) then press mixture in to the dish. Use fingertips to make deep dimples all over the surface.
6. Drizzle dough with olive oil and then sprinkle rosemary and sea salt over. Place olives where desired.
7. Bake for 25-30 minutes until bread is a deep golden brown and cooked through.
Focaccia bread
Ingredients:
Large pinch of caster sugar
2 cups (500ml) lukewarm water
2 1/2 tsp dried yeast
50ml olive oil plus a little extra
730g plain flour
3 tsp salt
Rosemary, sea salt and olives for sprinkling
Method:
1. Put sugar and 250ml of lukewarm water in large bowl, sprinkle over yeast as set aside for 5 minutes.
2. Add remaining water and oil, then use spoon to stir in about 1/3 of the flour and the salt until the mixture is smooth.
3. Gradually add remaining flour until the mixture becomes too stiff to stir and start mixing with your hands. The dough should be soft so you might not need all the flour.
4. Turn out on to lightly floured surface and knead for 7-8 minutes. Don't worry of the mixture is sticky as ours was, but after kneading for a few minutes it improves.
Place the dough in lightly oiled bowl, and turn it so it is coated in oil. Cover bowl with plastic wrap and set aside in warm area of the house for one hour or until dough has doubled in size.
5. Preheat oven to 220 C and grease baking dish with oil. I used a rectangle tin about 20cm by 30cm. Unwrap dough and punch it once to release the air (the fun part) then press mixture in to the dish. Use fingertips to make deep dimples all over the surface.
6. Drizzle dough with olive oil and then sprinkle rosemary and sea salt over. Place olives where desired.
7. Bake for 25-30 minutes until bread is a deep golden brown and cooked through.
Saturday, 23 March 2013
Choc orange cookies!
Poor Chance hasn't had any baking to take to work the past few days so I thought I better whip up some cookies! I still had some oranges left from the orange cake so I decided to make double chocolate orange cookies or jaffa cookies you could call them! I am surprised I haven't even made anything chocolate for my blog as I'm a big chocolate eater! Chance just bought me my Easter egg! Only one week to eat it!
Here's the recipe. These cookies are delicious and the orange flavour really gives them a kick. Beware, the double chocolate does make them very rich!
Double choc-orange cookies
Ingredients:
150g unsalted butter, softened
50g brown sugar
225g plain flour
50g unsweetened cocoa powder
2 tsp baking powder
80g dark chocolate, chopped
Grated zest of 2 oranges or 3 if small
2 Tbsp orange juice
Method:
1. Preheat oven to 180 and line 2 baking trays with baking paper.
2. Beat softened butter and sugar together in bowl until pale and creamy. Sift flour, cocoa and baking powder together twice before carefully folding in to butter and sugar mixture.
3. Add chopped chocolate, orange zest and juice and gently mix together to form smooth dough.
4. On a lightly floured surface, roll cookie dough to a thickness of 1/2cm and cut in to biscuit shapes. I actually rolled mine in to balls and flattened with fork which worked just as well if you're feeling lazy!
4. Cook for 12-15 mins and allow to cool before eating. Enjoy!
Let me know how they go for you :)
Here's the recipe. These cookies are delicious and the orange flavour really gives them a kick. Beware, the double chocolate does make them very rich!
Double choc-orange cookies
Ingredients:
150g unsalted butter, softened
50g brown sugar
225g plain flour
50g unsweetened cocoa powder
2 tsp baking powder
80g dark chocolate, chopped
Grated zest of 2 oranges or 3 if small
2 Tbsp orange juice
Method:
1. Preheat oven to 180 and line 2 baking trays with baking paper.
2. Beat softened butter and sugar together in bowl until pale and creamy. Sift flour, cocoa and baking powder together twice before carefully folding in to butter and sugar mixture.
3. Add chopped chocolate, orange zest and juice and gently mix together to form smooth dough.
4. On a lightly floured surface, roll cookie dough to a thickness of 1/2cm and cut in to biscuit shapes. I actually rolled mine in to balls and flattened with fork which worked just as well if you're feeling lazy!
4. Cook for 12-15 mins and allow to cool before eating. Enjoy!
Let me know how they go for you :)
Wednesday, 20 March 2013
Mini pav! The perfect summer dessert
Pavlova always reminds me of New Zealand and family. It was always the dessert at family birthdays, special occasions and Christmas. With leftover passionfruit and strawberries in the fridge I thought I would tackle mini layered pav's for dessert and the result was scrumptious! I just used a basic meringue recipe, shaped it in to circles (the size I wanted) and then layered it with cream, strawberries and passionfruit pulp! you can use whatever fruit in your house at the time as it's a very versatile dessert. Enjoy! X
Strawberry and passionfruit meringues
Ingredients:
2 egg whites
1/2 cup caster sugar
1 tsp vanilla
For filling:
Whipped cream
Strawberries
Passionfruit pulp
Method:
1. Preheat oven to 150 C. Beat egg whites with mixer until soft peaks form.
2. Gradually add sugar, one Tbsp at a time, beating until sugar has dissolved and meringue is silky and smith. Fold through vanilla.
3. Spoon on to baking paper in to medium sized circles, about 8cm in diameter. Bake for 40mins then turn off oven but open it and leave ajar for 1 hour or until meringue is crispy.
4. Cover one layer in cream and chopped strawberries then repeat with another meringue and top with passionfruit pulp!
Strawberry and passionfruit meringues
Ingredients:
2 egg whites
1/2 cup caster sugar
1 tsp vanilla
For filling:
Whipped cream
Strawberries
Passionfruit pulp
Method:
1. Preheat oven to 150 C. Beat egg whites with mixer until soft peaks form.
2. Gradually add sugar, one Tbsp at a time, beating until sugar has dissolved and meringue is silky and smith. Fold through vanilla.
3. Spoon on to baking paper in to medium sized circles, about 8cm in diameter. Bake for 40mins then turn off oven but open it and leave ajar for 1 hour or until meringue is crispy.
4. Cover one layer in cream and chopped strawberries then repeat with another meringue and top with passionfruit pulp!
Monday, 18 March 2013
A few funny lessons learnt as a first-time mumma
#I can easily spend $50 at the mall on Finn and $0 on myself. When did I become so selfless?? ;)
#Being a mum has meant the first time I have had someone else's vomit in my own mouth when I decided to lift him up for a kiss
#Chance and I high-fived with excitement when Finn did his first poo after being constipated for a week. It's the little things in life...
#I've been pooed on, peed on, vomited on and checked his nappy for poos more times than I can count!
# The love I feel for this little person is overwhelming and like nothing I have felt before.
# He's the only person who laughs at all my jokes.
# My cheeks are always hurting from laughing with him!!
What are some of your lessons?
#Being a mum has meant the first time I have had someone else's vomit in my own mouth when I decided to lift him up for a kiss
#Chance and I high-fived with excitement when Finn did his first poo after being constipated for a week. It's the little things in life...
#I've been pooed on, peed on, vomited on and checked his nappy for poos more times than I can count!
# The love I feel for this little person is overwhelming and like nothing I have felt before.
# He's the only person who laughs at all my jokes.
# My cheeks are always hurting from laughing with him!!
What are some of your lessons?
Sunday, 17 March 2013
My most favourite recipe yet!
I am so excited to share this recipe with you today!! Almost as excited as I was when I took my first bite! Last Thursday, Chance, Finn and I had a lovely family outing at the Victoria Markets checking out all the stalls and stopped at the yummy organic fruit stalls where i bought a punnet of strawberries for 99c. Bargain! I treasure our family moments because with Chance working full-time and myself starting part-time work when he's at home, we don't get much time together. When we got home, I searched for a strawberry based recipe and came across these strawberry and passionfruit muffins!! I'm a huge fan of passionfruit so these could not have been more perfect for me. When they came out of the oven, they did not look as light as I expected but I left them to cool and when I came back to eat one, I can tell you I was in heaven. The texture and flavour was AMAZING. They also didn't have a heap of sugar and i made them healthier by using skim milk. Better than any muffin I had ever tasted, and believe me I have tried a lot! The recipe was so easy but don't take my word for it. Try for yourself! :) enjoy x
Strawberry and passionfruit muffins
Ingredients
1 3/4 cup self-raising flour
Pinch of salt
1 tsp baking powder
1/2 tsp baking soda
1/4 cup caster sugar
1 cup fresh strawberries, hulled (getting rid of green stem) and chopped
1/2 cup passionfruit pulp, tinned or fresh
1 egg
3/4 cup milk ( I used skim)
60g unsalted butter, melted
Icing sugar for dusting
Method:
1. Preheat oven to 200 C and grease muffin tin.
2. Sift flour, salt, baking powder, baking soda and sugar in to bowl. Add strawberries and stir to combine mixture. Make well in centre.
3. In another bowl, mix egg and milk together and add to dry ingredients along with passionfruit and combine.
4. Pour in melted butter and lightly stir with fork until JUST combined. (Do not overmix as mixture should be lumpy)
4. Spoon mix into prepared tin and bake for 10-15mins until golden brown. Leave to cool in tin and then remove with knife. Dust with icing sugar and eat!!
Strawberry and passionfruit muffins
Ingredients
1 3/4 cup self-raising flour
Pinch of salt
1 tsp baking powder
1/2 tsp baking soda
1/4 cup caster sugar
1 cup fresh strawberries, hulled (getting rid of green stem) and chopped
1/2 cup passionfruit pulp, tinned or fresh
1 egg
3/4 cup milk ( I used skim)
60g unsalted butter, melted
Icing sugar for dusting
Method:
1. Preheat oven to 200 C and grease muffin tin.
2. Sift flour, salt, baking powder, baking soda and sugar in to bowl. Add strawberries and stir to combine mixture. Make well in centre.
3. In another bowl, mix egg and milk together and add to dry ingredients along with passionfruit and combine.
4. Pour in melted butter and lightly stir with fork until JUST combined. (Do not overmix as mixture should be lumpy)
4. Spoon mix into prepared tin and bake for 10-15mins until golden brown. Leave to cool in tin and then remove with knife. Dust with icing sugar and eat!!
Friday, 15 March 2013
Easy moist orange cake!
So I bought a bag of oranges for 99c at the supermarket a few weeks back because they were so cheap, but of course never got round to eating them. Today I found an awesome recipe I had written months ago for an orange cake and it is so simple and you're sure to have all the ingredients in the pantry. It's moist, delicious and perfect with a cup of coffee or for the kids lunch boxes. Serve with or without icing, whichever you prefer but it tastes great with either. Enjoy!
Orange cake
1 large or 2 small oranges
180g melted butter
3 eggs
1 cup caster sugar
1 1/2 cups self-raising flour
Icing
2 1/2 cups icing sugar
2 Tbsp melted butter
Juice of orange to get spreadable consistency.
Method:
1. Heat oven to 180 C and grease and line tin. I used a loaf tin, which is the perfect size or a cake tin would be fine as well.
2. Cut orange in to large chunks, leaving skin on, and chuck in food processor until blended.
3. Add 180g melted butter, eggs, flour, sugar and combine mixture.
4. Pour mix in to tin and bake for 35-40mins until golden and cake bounces back when touched.
5. Once done, leave to cool for ten minutes before icing.
6. For icing, sift icing sugar, add melted butter and then gradually add orange juice until you get a spreadable consistency and ice!
Serve with a bit of yoghurt/cream or just by itself! Yum!
Orange cake
1 large or 2 small oranges
180g melted butter
3 eggs
1 cup caster sugar
1 1/2 cups self-raising flour
Icing
2 1/2 cups icing sugar
2 Tbsp melted butter
Juice of orange to get spreadable consistency.
Method:
1. Heat oven to 180 C and grease and line tin. I used a loaf tin, which is the perfect size or a cake tin would be fine as well.
2. Cut orange in to large chunks, leaving skin on, and chuck in food processor until blended.
3. Add 180g melted butter, eggs, flour, sugar and combine mixture.
4. Pour mix in to tin and bake for 35-40mins until golden and cake bounces back when touched.
5. Once done, leave to cool for ten minutes before icing.
6. For icing, sift icing sugar, add melted butter and then gradually add orange juice until you get a spreadable consistency and ice!
Serve with a bit of yoghurt/cream or just by itself! Yum!
Sunday, 10 March 2013
White chocolate and raspberry cheesecake
As I said earlier baking is definitely something you share with family and friends and I'm lucky enough to share the passion with my mum. Today, I bought all my gear out to mum's house and we made our very first cheesecake, and an absolutely scrummy one at that! However, this recipe doesn't have the traditional biscuit base. It's simple and creamy with the balance of tarty fruit and the sweetness of the chocolate. Yum!
Our baking time was interrupted by a certain little man. It's a huge change when you have a baby and suddenly everything you do becomes based around them and if they allow you to do it. Haha. Today as we baked, Finn was playing on his play-mat but every 10mins or so he would get grizzly and need a cuddle so of course we had to work that in to our baking schedule! But hey I wouldn't have it any other way ;) soon enough he will be baking with me and licking the spoon! Can't wait. Here's the recipe and a few pics of mum and I in action. Enjoy! X
White chocolate and raspberry cheesecake
Ingredients:
180g white chocolate, chopped
1 orange
650g cream cheese, and room temperature
220g (1 cup) caster sugar
1 vanilla bean or 2 tsp of vanilla extract
3 eggs, at room temperature, lightly whisked
125g (1 cup) raspberries
Icing sugar to dust
1. Preheat oven to 170 C. Grease an 18 X 28cm ( or close too) tin and line with baking paper.
2. Place chocolate in heatproof bowl over saucepan of simmering water (don't let base of bowl touch the water) and use a metal spoon to stir occasionally until melted. Set aside for 10mins to cool. Alternatively melt choc in microwave on medium for 1 min bursts, stirring between each minute.
3. Finely grate orange zest and juice the orange and strain. Measure 80ml (1/3 cup) juice.
4. Put cream cheese, caster sugar, vanilla and orange zest into bowl and mix for two minutes until smooth. Gradually add egg, beating well after each addition. Add orange juice and white choc and beat until combined. Pour in to tin and smooth surface. Place raspberries on top in pattern of your choice :)
5. Bake for 30mins, then carefully turn tin sideways and bake for another 30mins until light golden and just set in the middle. Place on wire rack and allow to cool completely in tin. Be aware it will crack a little because of how soft it is.
6. Dust with icing sugar and serve at room temp or cool in fridge for firmer texture, which is what I prefer! Cut with sharp knife as it's very delicate.
7. Eat!!
Our baking time was interrupted by a certain little man. It's a huge change when you have a baby and suddenly everything you do becomes based around them and if they allow you to do it. Haha. Today as we baked, Finn was playing on his play-mat but every 10mins or so he would get grizzly and need a cuddle so of course we had to work that in to our baking schedule! But hey I wouldn't have it any other way ;) soon enough he will be baking with me and licking the spoon! Can't wait. Here's the recipe and a few pics of mum and I in action. Enjoy! X
White chocolate and raspberry cheesecake
Ingredients:
180g white chocolate, chopped
1 orange
650g cream cheese, and room temperature
220g (1 cup) caster sugar
1 vanilla bean or 2 tsp of vanilla extract
3 eggs, at room temperature, lightly whisked
125g (1 cup) raspberries
Icing sugar to dust
1. Preheat oven to 170 C. Grease an 18 X 28cm ( or close too) tin and line with baking paper.
2. Place chocolate in heatproof bowl over saucepan of simmering water (don't let base of bowl touch the water) and use a metal spoon to stir occasionally until melted. Set aside for 10mins to cool. Alternatively melt choc in microwave on medium for 1 min bursts, stirring between each minute.
3. Finely grate orange zest and juice the orange and strain. Measure 80ml (1/3 cup) juice.
4. Put cream cheese, caster sugar, vanilla and orange zest into bowl and mix for two minutes until smooth. Gradually add egg, beating well after each addition. Add orange juice and white choc and beat until combined. Pour in to tin and smooth surface. Place raspberries on top in pattern of your choice :)
5. Bake for 30mins, then carefully turn tin sideways and bake for another 30mins until light golden and just set in the middle. Place on wire rack and allow to cool completely in tin. Be aware it will crack a little because of how soft it is.
6. Dust with icing sugar and serve at room temp or cool in fridge for firmer texture, which is what I prefer! Cut with sharp knife as it's very delicate.
7. Eat!!
Friday, 8 March 2013
Crumble-licious
Crumble must be the most simple dessert you can make and it is so delicious!! Tonight I made mixed berry with passionfruit crumble and it was so quick to make with no fuss. I love how you can put any fruit you desire with crumble and it's such a yummy treat, especially with a bit of cream on top!
Mixed berry layered crumble
Ingredients:
500g mixed berries (frozen or tinned)
3 tsp vanilla essence
2 Tbsp brown sugar
100g butter, chilled
1 1/2 cups of oats
1/2 cup brown sugar, packed
1/2 cup plain flour
1 tsp cinnamon
1. Preheat oven to 180 C or 160 C fan-forced.
2. Combine berries, vanilla and 2 Tbsp brown sugar in bowl and leave to sit while you make crumble.
3. In another bowl, mix together flour, brown, sugar, oats and cinnamon. Chop butter into cubes and add to mixture. Use your fingers to rub butter in until mix resembles breadcrumbs.
4. Layer half of berry mixture in tin followed by half of topping and repeat.
5. Bake for 35mins until golden brown.
6. Serve with cream or ice-cream!
Mixed berry layered crumble
Ingredients:
500g mixed berries (frozen or tinned)
3 tsp vanilla essence
2 Tbsp brown sugar
100g butter, chilled
1 1/2 cups of oats
1/2 cup brown sugar, packed
1/2 cup plain flour
1 tsp cinnamon
1. Preheat oven to 180 C or 160 C fan-forced.
2. Combine berries, vanilla and 2 Tbsp brown sugar in bowl and leave to sit while you make crumble.
3. In another bowl, mix together flour, brown, sugar, oats and cinnamon. Chop butter into cubes and add to mixture. Use your fingers to rub butter in until mix resembles breadcrumbs.
4. Layer half of berry mixture in tin followed by half of topping and repeat.
5. Bake for 35mins until golden brown.
6. Serve with cream or ice-cream!
Coconut dream!
I've been craving something with coconut in it for ages so today I was looking for something easy that I could make with ingredients I already had at home! This coconut slice is so easy and simply delicious. It reminds me of when I was a kid and you can change it up with different jams and spreads! Enjoy! X
Coconut jam slice
Ingredients:
100g butter, softened
3 eggs
3/4 cup of caster sugar
1/2 cup self-raising flour
3/4 cup flour
1/3 cup of buttermilk (which is just normal milk mixed with a 1/3 tablespoon of vinegar or lemon juice for acidity)
Strawberry jam (or whatever flavour you have)
1 cup of desiccated coconut and 3/4 cup of shredded coconut (or if you only have one just add slightly more like I did)
1. Preheat oven to 180 C or 160 C fan-forced. Grease a 20cm by 30cm tin and line with baking paper.
2. Beat together butter and 1/2 cup of caster sugar until light and fluffy. Add 1 egg and beat until combined.
3. Soft both flours over wet ingredients and mix together. Add buttermilk and stir until combined.
4. Press mixture into base of tin. Spread jam evenly over base.
5. Beat remaining two eggs and 1/4 cup of caster sugar. Add in coconut then layer mixture on top of jam.
6. Bake for 35-40 minutes until golden brown. Allow to cool before removing from tin and slice into squares.
7. Eat it all up!!!
Coconut jam slice
Ingredients:
100g butter, softened
3 eggs
3/4 cup of caster sugar
1/2 cup self-raising flour
3/4 cup flour
1/3 cup of buttermilk (which is just normal milk mixed with a 1/3 tablespoon of vinegar or lemon juice for acidity)
Strawberry jam (or whatever flavour you have)
1 cup of desiccated coconut and 3/4 cup of shredded coconut (or if you only have one just add slightly more like I did)
1. Preheat oven to 180 C or 160 C fan-forced. Grease a 20cm by 30cm tin and line with baking paper.
2. Beat together butter and 1/2 cup of caster sugar until light and fluffy. Add 1 egg and beat until combined.
3. Soft both flours over wet ingredients and mix together. Add buttermilk and stir until combined.
4. Press mixture into base of tin. Spread jam evenly over base.
5. Beat remaining two eggs and 1/4 cup of caster sugar. Add in coconut then layer mixture on top of jam.
6. Bake for 35-40 minutes until golden brown. Allow to cool before removing from tin and slice into squares.
7. Eat it all up!!!
Wednesday, 6 March 2013
I'm so excited!!
I have just bought my first mixer! (well, my darling Chance bought it for me). I have always wanted the pink Kitchenaid but financially it's not suitable right now so we just got a cheapie but I'm so excited about baking with it! It will make things a lot easier. I love how this passion excites me so much! Every day i'm looking for exciting new recipes to create and taste! One of the guys at Chance's work came up to me today and said how much they enjoyed my pink marshmallow slice! And that when he tried to make it for his kids he failed so I gave him a few tips! That's exactly why I love baking, when other people enjoy it :) Finn and I are just getting over a cold, my poor baby caught it off me, so we have been hanging low but there will be more baking tomorrow! Watch this space x
Monday, 4 March 2013
The easiest and most delicious muffins you'll ever make!
Muffins would have to be my most favourite baking to eat because there is such a variety of flavours. However, they can be the hardest to bake because you have to get the right consistency, texture and balance of flavours. I got these two recipes from my dear friend Wendy in New Zealand and they have been very popular in our house. I have just whipped up two batches for my Mother's Group today as well! You simply just throw all the ingredients in together and bake. Could it be any easier??? Enjoy!!
Banana choc-chip muffins
3 ripe mashed bananas (or 2 large)
1/2 cup sugar
100g melted butter
1 egg
2 Tbsp milk
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1 cup good choc chips or white choc buttons
1. Heat oven to 160 C fan bake.
2. Mix all ingredients together
3. Bake for 20-25mins
Note: I have also done these muffins with white choc buttons and they are absolutely melt-in-your-mouth Devine! I would definitely recommend it!
Mixed-berry muffins
3 cup self-raising flour
1 1/2 cup castor sugar
1 tsp vanilla
2 eggs
150g melted butter
1 1/3 cup milk ( I used trim milk to make it that bit healthier)
Grated rind and juice of one lemon
300g mixed berries
Icing sugar for dusting (optional)
1. Pre-heat oven to 180 C fan bake.
2. Mix all ingredients until JUST combined. Add berries last and mix through lightly.
3. Bake for 15-18mins or until muffins bounce back when touched.
4. Dust with icing sugar
Mother's Group has been a lot of fun! Being a first-time mum can be lonely at times even if you have a lot of friends because often you might be the only one with a baby. Meeting other mums means you get that support and understanding and make some friends for your babies! Here is Finn (my baby boy) with his little girlfriend Charlotte. :)
Have a good day! Xx
Banana choc-chip muffins
3 ripe mashed bananas (or 2 large)
1/2 cup sugar
100g melted butter
1 egg
2 Tbsp milk
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1 cup good choc chips or white choc buttons
1. Heat oven to 160 C fan bake.
2. Mix all ingredients together
3. Bake for 20-25mins
Note: I have also done these muffins with white choc buttons and they are absolutely melt-in-your-mouth Devine! I would definitely recommend it!
Mixed-berry muffins
3 cup self-raising flour
1 1/2 cup castor sugar
1 tsp vanilla
2 eggs
150g melted butter
1 1/3 cup milk ( I used trim milk to make it that bit healthier)
Grated rind and juice of one lemon
300g mixed berries
Icing sugar for dusting (optional)
1. Pre-heat oven to 180 C fan bake.
2. Mix all ingredients until JUST combined. Add berries last and mix through lightly.
3. Bake for 15-18mins or until muffins bounce back when touched.
4. Dust with icing sugar
Mother's Group has been a lot of fun! Being a first-time mum can be lonely at times even if you have a lot of friends because often you might be the only one with a baby. Meeting other mums means you get that support and understanding and make some friends for your babies! Here is Finn (my baby boy) with his little girlfriend Charlotte. :)
Have a good day! Xx
Friday, 1 March 2013
Scrumptious easy choc chip cookies!
What I love most about baking is when you can share it with the people you love. Food for a lot of people is about family, friends and making people happy and for me that's what baking is about. I have just whipped up this delicious choc-chip cookie recipe for my mum and her partner after making them for Valentines Day where they were a big hit. They are so easy to make, taste delicious, can be decorated by the kids and leave the house smelling like heaven! Enjoy!
Choc chip cookies!
Ingredients:
150g softened butter
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp of vanilla essence
1 egg
1 3/4 cup plain flour
1 cup milk choc bits (or whatever your fancy)
Butter Cream Icing:
185g butter, softened
2 1/4 cups of icing sugar
2 tablespoons milk.
1. Preheat oven to 160 C and line two baking trays with baking paper. Beat the butter, caster sugar, brown sugar and vanilla essence until combined and then add egg, beating until smooth.
2. Stir in half of the flour and mix together, followed by the last half of the flour. Add in the milk choc bits and evenly distribute throughout mixture.
3. Roll mixture in to medium sized balls or smaller if you want more cookies,place on tray and press down lightly with a fork.
4. Bake for 15mins or until lightly golden. Cool on wire rack.
5. If you wish to decorate the cookies, use butter cream icing. Simply beat the butter in a bowl until creamy and then gradually add icing sugar and milk until combined. Add a few drops of your favourite food colouring for a bit of fun!
Baby Finn
Here's a cute picture to brighten up your day! Chance and I have been blessed with a beautiful baby boy and one of the most fun things we love to do is dress him up in various cute outfits! We have to make the most of it while he can't talk back ;) This is one we took in the lead up to Easter! Enjoy!
Welcome! and Pink Marshmallow Slice!
Welcome to my new blog about my journey as an amateur baker and mumma! Last year, my perspective on life changed when my son was born (now 5 months). From a very young age, I had been focused solely on my career and followed my dream to be a journalist, working as a reporter for a newspaper before finding out we had a bun in the oven ;) At just 24, I thought I would be keen to get back in to work as soon as possible, but I soon realised that spending time with this beautiful child was way too important. Staying at home with him has meant that I have had time to spend on my passion for baking! I have a massive sweet tooth and a love of desserts, chocolate and well...anything baked! My ultimate dream would be to one day open up a trendy cafe with my partner, while writing about food on the side! I will be updating this blog with delicious simple recipes that I have sourced from myself, friends, family, as well as in cookbooks and online that have been tried and rated for your tasting pleasure! I'll also add in some laughs on my journey as a full-time mum.
My first recipe is one that I made today for my partner, Chance. It is a special recipe, because it was something his mother made for him as a child and when I asked him what he would like me to bake, he requested it. Enjoy!
Pink marshmallow slice.
Shortcake base:
125g butter
3/4 cup icing sugar
1 large egg
1 tsp of vanilla essence
1 1/4 cups of self-raising flour
3/4 cup icing sugar
1 large egg
1 tsp of vanilla essence
1 1/4 cups of self-raising flour
Marshmallow
1 cup cold water
3 drops red food colouring
1 Tbsp gelatin powder
1 cup sugar
1 egg white
1 cup icing sugar
3 drops red food colouring
1 Tbsp gelatin powder
1 cup sugar
1 egg white
1 cup icing sugar
Coconut sprinkled on top (optional)
1. Heat oven to 160 C fan bake and grease a square tin. Mine was rather large so I just used half of the tin. Put butter and icing sugar in a bowl and beat together until pale and creamy. Beat in egg and vanilla, then the flour.
2. Press the mixture into the base of the tin and bake for 15-20 minutes or until golden brown. Remove to cool.
3. Place the cold water and food colouring in a saucepan and sprinkle over the gelatin powder. Add sugar then bring to the boil, stirring until sugar dissolves. Boil gently for eight minutes, then remove from the heat to cool a little.
4. Place the egg white in a clean bowl and beat until soft peaks form. Beat in the icing sugar, and then slowly add the warm gelatin mixture. Continue beating until marshmallow is thick and fluffy. Be persistent when beating the marshmallow and allow at least 10mins to get the right consistency. I thought I had done something wrong after 2 mins but in stead of giving up, I kept beating and eventually got my marshmallow! Spread marshmallow topping over shortcake base, sprinkle with coconut and leave to set. Cut into slices when cold.
This recipe was sourced from NZ's Women's Weekly!
Subscribe to:
Posts (Atom)
