I love making slices and from my wide experience, people love eating them. Cutting them isn’t as faffy as cutting a cake, and a piece of slice is usually more exciting than a bickie. Continue reading
Tag Archives: baking
Lemon honey biscuits / cookies
17 Feb
At the library recently, I place where I love to hang out, I found the quirkily titled ‘The Cookiepedia’ by Stacy Adimando. This bible to cookies inspired me no end and the first recipe I road-tested was what the author called lemon chewies with honey.
Baking with lemons produces such a wonderful aroma, and I think the smell of baking is sometimes better than eating the end product 🙂 Continue reading
Lemony cupcakes with crushed raspberry icing
10 Feb
I had a hankering to bake something lemony this morning and trawled though pinterest, fav websites and some blogs. What caught my eye was a recipe for lemony cupcakes in the book After Toast by food writer Kate Gibbs.
Simple and light they are perfect for a morning tea when dusted with sifted icing sugar. Ms Gibbs includes a recipe for lemon icing but I instead used a crushed raspberry icing that Miss 7 had made for something she was baking [I’ll upload that recipe soon]. I then topped each cake with a single raspberry to make them look extra pretty and more suitable for the evening birthday soiree that I’ll be taking them to.
GATHER:
125g diced butter at room temperature
¼ cup caster sugar
zest for one large lemon
2 free range eggs
2 cups self-raising flour
vanilla
LET’S GET TO IT:
Preheat oven to 180C and line cupcake tin with wrappers [this made 12 large muffins and 6 small, patty-cake size ones].
In bowl of electric mixer cream butter then add sugar until soft and combined. Add vanilla, zest then eggs one at a time.
Gently fold flour in, alternating with milk,on low speed until smooth.
Spoon into cases and bake for between 12-15 minutes/ until golden.
Remove from oven, place on wore rack and allow to cool before adding any icing.
Toffee chip blondies – easy and yummy
3 Feb
My cousin by marriage is Canadian and as a fellow baker understands my obsession with all things sweet and home-made. The very lovely Heather and her family spent Christmas with us in 2012 and regularly had to listen to my gripes about the lack of creative baking supplies available in Australia. As a surprise she sent me two boxes of various chips: cinnamon, mint, toffee, peanut butter: the types of things I read about but could never pin down. I may or may not have done a real, actual happy dance on receipt of these delish morsels.
When I saw this recipe on the labyrinth-like food.com I couldn’t wait to bake it. So simple and so delish – nibble one little corner and give the rest away, like I did.
Gather:
115grams butter, diced, at room temperature
3/4 cup brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
100g English toffee bits
Let’s get to it:
Preheat oven to 170C and grease and line a 9×13 pan.
Beat butter, sugar and eggs in bowl of KitchenAid until creamy and well-combined.
Stir in flour, baking powder, baking soda, and salt and toffee bits, reserving a bit.
Bake 20 – 26 minutes: you want it to be moist like a brownie, not dry.
Remove from oven and sprinkle over remaining toffee chips.
Allow to cool for 10 minutes or so before slicing into chunky squares.
One bowl Mexican chocolate cake
20 Jan
When I told Miss5 that I was baking a Mexican chocolate cake she asked if it had tacos and beans in it. No, it doesn’t, but it does have one helluva kick. This comes courtesy of some spice that transform the sometimes overly sweet flavour of chocolate cake into a cake for grown-ups. I found the recipe on food.com and tweaked it. Continue reading
Chocolate peanut butter brownies – perfect for Christmas Day
11 Dec
Chocolate and peanut butter is always a winning combo and makes a perfect foil to all that fruit cake’n’pud traditionally offered around the Christmas table.
This easy-peasy brownie would also make a fab addition to any Christmas parties or festive barbecues. You’ve probably got all six ingredients in your kitchen so why not make a pan of this right now? You will thank me later…
The recipe was found on BBC Good Food’s site, a fabulous place to while away the hours. I added some roasted, salted peanuts on top and boy did it make this sweet sing.
GATHER:
225g crunchy peanut butter
200g dark chocolate, broken into pieces
280g soft light brown sugar
3 medium eggs
100g self-raising flour
handful roasted, salted peanuts
handful dark chocolate drops
LET’S GET TO IT:
Preheat oven to 180C and grease and line a 20cm pan with non-stick baking paper.
Melt peanut butter, chocolate and sugar in a pan over low heat, stirring occasionally, until the sugar has just about melted.
Turn off heat and use a wooden spoon to beat in the eggs one by one then stir in the flour.
When everything is mixed in pour into tin, then dot the peanuts and dark chocolate drops on top.
Bake 25-30 minutes, until top is firm but inside still fudgy.
Cool and cut into squares.
Chocolate chunk cream cheese cupcakes
7 Nov
A little while back I blogged about Oreo cupcakes and it went OFF! Obvs everyone is fond of a cupcake that is drenched in chocolate, more chocolate and a swirl of decadent cream cheese. I know I am, and I’m not even a cupcake fiend.
Simple one bowl caramalised apple cake
1 Nov
The sad, neglected apples sitting unloved in the fruit bowl were never going to get eaten. They looked so shiny, so full of hope in the greengrocers. By the time they had completed the journey home and been relegated to the big purple ceramic fruit bowl they had begun to lose their lustre. A cake would turn these lovelies into something befitting their sweet taste. Continue reading
Oreo cupcakes / cookies and cream cup cakes
25 Oct
Growing up in Australia we kids were made aware of Oreos due to the fact that every sitcom on TV here was American. In these shows kids come from school, drank milk and had an Oreo. They attained mythical status even though we had just a vague idea of what kind of biscuit, or cookie, they were.
Then, a year or so ago, supermarkets were awash with Oreos. And they were so cheap. I bought them, I tried, them, I was underwhelmed. Never fear, thought I, for they can be turned into a swoon-worthy treat – the Oreo cupcake. Continue reading
Donna Hay baked cheesecake
21 Oct
I’m not one to blow my trumpet but this is probably the best cake I’ve ever made. Considering I am somewhat addicted to baking this is a big call. As always Donna Hay has produced a recipe that results in a gorgeous, melt-in-the-mouth baked cheesecake that is tart yet sweet at the same time. Not cloyingly sweet, just perfect sweet. Continue reading
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