30 December, 2010

Carrot Cake Cupcakes

My new year resoloutions start off with a bang. I'm totally ontop of things, on top of the game. Then March comes by, and I tend to get a little slack. By the time April comes around the corner, don't even bother asking.

I suck at keeping resoloutions and goals for myself. I never ever ever in the history of this planet gone for a jog, let alone attempted a sit up. Forget that.

But this year it's different. The tables have turned, I AM going to stick to my resoloutions this year. I'm going to live by them, and learn from them. Hahahah I can't beleive I'm saying all this, by the time Feburary says hello, I'll be exactly the same: lazy and slack.
New Years Resoloutions
1. Do well in school
2. Get a Boyfriend
3. Get fit, and finally go for a jog without breaking down after 2 minutes of running.
4. Be a healthy freak

What are your New Years resoloutions? Make sure you stick to them and don't follow in my lazy footsteps. I don't want to be the one dragging you down.

Carrot cake anyone?
I nearly would of been able to eat these healthy/scrumptious morsels, but the vanilla essence totally ruined it for me.

Urggh! Don't even ask about this picture. I absoloutley suck at putting mixture into patty pans. A simple job for an everyday baker- yet for me, totally different story. Huge globs managed to splat all over the muffin tray and onto the sides of the case, resulting in an ugly looking, but definate crowd pleaser.

Carrot Cake, you know you love it.
Carrot Cake Cupcakes
- 2 Eggs
- 1 cup of grated carrot (approx. 2 large carrots)
- 1/2 tsp vanilla essence
- 3/4 cup plain flour
- 1/2 tsp bi-carb sodsa
- 1/2 tsp baking powder
- 1 cup of oil (Use any oil, I used sunflower oil)
- 1 tsp ground cinnamon

Beat together the sugar and eggs until creamy

19 December, 2010

Hallo Summerrrrrr!

Hey summer how are you?

Welcome. Please fill my December, January and February with warmth. But don't get too hot. Cos otherwise I will die. Literally.

I hate it when you get over 25 degrees, I can't handle it, and I go all sweaty and then sweat goes on my head, then it messes up my hair and my hair actually springs into an afro. Not pretty to look at.

So you get my drift, warm, to make up from those cold cold freezing months, but not to hot so that I regret wanting to have you make me warm. Comprende?

To make sure summer keeps you happy, entice your tastebuds. These recipes are tried, true and tusted, by the one and only me of course. With the exception that I can't eat any of course.. but their trusted.

Watermelon granita? To keep your insides as cool as a cucumber?
Blackberry Icecream cutsey of cutest cones? To bring bounce in to your berries?.. um, wow, that kind of sounded a bit like a soft porno.
You know what I mean.

Orrr.. just a simple fruit salad? Rustle up some chopped fruits, bung it into a salad bowl. Walla, a rainbow flavoured fruit salad.

If you're not really into that whole fruit fiesta thing. Indulge in something creamy but cold. 2 simple words.
A Cheesecake. Light, cold creamy with a hint of citrus.

Pistachio Fudge keeps sooo well in your freezer, I don't understand how this couldn't come under this sunny category. The coldness of the freezer maintains that fudgy grainy texture thats happening in the fudge.

Summer's happening. Be prepared. Go outside, enjoy the warmth of the grass tickling your feet, the beam of sun on your face...

LOL Joke, I'm staying inside this summer. Air conditioning and all, full blast.

P.s Have a fab Chrissy!

17 December, 2010

Ginger Walnut and Coconut Luncheon Biscuits

Made these last night at about 7'oclock because I was craaaving something sweet.
These aren't too sweet, too buttery, or too unhealthy. So, it's a pass for me, something I can eat. And I'm happy about that, who wouldn't be? A walnut crunch and a ginger hit. And if your lucky bits of shredded coconut stuck between your teeth as an extra bonus.

So healthy, so perfect and so versatile. Seriously. The recipe says to put in sultanas. Screw that.
I'm going to do it my way.

My way involves stepping in to the pantry. Looking at the first ingredient you lay your eyes on, Ginger powder. Second ingredient. I decided to wander my eyes up to the second shelf of the pantry, the nut shelf. Welcome walnuts. And I didn't see the coconut, but decided to throw it in anyway for a bit more flavour.

Ginger Walnut and Coconut Luncheon Biscuits
- 2 Tb softened butter
- 1/2 cup of Caster Sugar
- 1 Egg, well beaten
- 1 cup Sultanas (I used 1/2 cup walnuts and 1/2 cup of coconut, dessicated)
- vanilla essence, to taste
- 1 cup of Self Raising flour
- Pinch of salt
- 1/2 tsp of Ginger Powder

Preheat the oven to 180 degrees celcius. And grease a baking tray.

Cream the butter and sugar. Beat in the egg, then fold in the sultanas (walnuts and coconut), vanilla and sifted flour. Add the pinch of salt and the ginger powder, and place heaped teaspoobs of the mixture on to the prepared tray. Cook for 10-15 mins until golden brown.

16 December, 2010

Royal White Icing

I was just in the kitchen for 2 hours. Oh my god.

Oh my god, I'm exauhsted.
Oh my god, I just decorated a Gingerbread house
And oh my god, my mum is going to kill me because there is sugar absoutly everywherrrrrre.

Bits of wafer sticks in my hair, maltesers rolling on the floor, sugar sticking to your feet, and royal icing all over the kitchen tops.
Cuuuuute, eh? Totally worth those 2 hours.
Yes, that is popcorn coming out of the chimney. We (me + the sister) were going to go alll out, but it turned out (not surprisingly) we were out of basically everything. We rummaged around in the pantry and managed to pull out some ice-cream wafered cones. Not something you would use in a gingerbread house.

Did I care? No.
Was I desperate? Yes.

I think you get the drift. Just about every sweet thing I saw I threw in... and there were only like 3 things sweet in the pantry..so it to do.

I didn't even tell you what this was for did I? IKEA.. only like my favrioute store, is having this huuge gingerbread house competition. All you have to do is buy the gingerhouse, construct it.. and design it! I didn't go all out like I said I would, but then again, my pantry didn't exactly help me out in any way did it?

Dont worry! I've still got a recipe for you!

Royal Icing
- 2 egg whites
- 3 cups of icing sugar

- Whip egg whites until soft peak form, then gradually add in sugar, and keep beating until mixture becomes very thick and well combined. Spoon in to a piping bag and pipe pipe pipe away.

12 December, 2010

Pumpkin Scones

Okay, looking at my last post, these I have tried. About 2 minutes ago. I was totally stuffing my face.

These scones are really hard to describe. I'm not even sure we should call it a scone, in reference to the picture above (by the way, how good is my photography!) it looks kinda like a Pumpkin Bun.

It all starts off with a questionable Pumpkin.

Getting the skin off the Butternut Pumpkin was just about the hardest thing I have done.. no joke. The skin was like trying to peel bark off a tree.
Pumpkin in the steamer, butter measured, flour measured and egg cracked.
Job finished. Jobe done. Result? Mmm, not that great but still a tummy filler if you like to heat huuge amounts but don't want to eat anything fattening because you don't want to gian weight. Like me.

Pretty sure I just popped the last one in my mouth like 30 seconds ago. Umm...

Pumpkin Scones
- 60g Butter
- 3/4 cup Pumpkin
- 1 Egg
- 1 Tb sugar
- 2 cups of SR Flour

Preheat oven to 220 degrees celcius. Chop up some pumpkin and place into a steamer. Mash when steamed so your left with a pumpkin puree. Sift flour and sugar into a large bowl, and combine well. Rub butter into your fingers in a motion that seperates it and combines with the dry mixture. Make a well in the middle of the mix and crack an egg, and place the warm steamed pumpkin into the well. Stir with a butter knife, and do not overmix. In the oven for 10-20 minuites or until brown.

10 December, 2010

An Apple and Rhubarb Crumble

Okay, I've got a secret to tell you. Something I haven't told you about my self.

Oooh this sounds really spooky, creepy and exciting, doesn't it!? Like I'm secretly a CIA Agent or a spy. But, sorry to crush your hopes, I'm no Jackie Chan.

I have chronic fatigue. Good enough, you're thinking. How the hell is that a 'secret'? I'll tell you.
It's actually very complicated, I am seriously tired all the time, but thats not what buggers me the most (and let me tell you, I HATE being tired).

I am very limited to what I can eat. Let me elaborate. I'm not limited. I'm verrrrrrry limited.
- I can't eat too much sugar. There goes all those desserts
- I can't eat cheese
- I cant eat meat (well, I already couldn't eat meat, because I'm vegetarian)
- I can't have ANY fruit
- I can only eat some vegetables
- And, let me just say.. when I say no exesscive sugar, I mean.. Ice-cream, Cakes, Puddings, Even Chocolate!

Kill me now.
So I've been lying to you guys because.. whenever I write 'That cheesecake post below is so creamy!'. I literally have no idea what it even tastes like. Literally. No. Idea.
I only write that stuff from feedback from friends and family. I actually have never eaten a single peice of food from this blog.

Depressing I know, do I want to eat it? HECK YES. Those crunchy Anzac biscuits reaaally hit the spot. I am seeing every doctor possible that I can, to help me eat normal food again. And when I say normal, I don't mean cheese, or salads with fancy vinigarettes.. I mean donuts, Pancakes, Cheesecakes, Puddings, Mud Pies.

Sorry I totally loaded all that rant on to you. You must be feeling my pain, and feeling sypathetic for me. Don't.
You need to indulge In a Crumble.

   Apple and Rhubarb Crumble

- 1 bunch (425g) rhubarb, cut into 2cm pieces
- 3 Granny Smith apples, peeled, cored and sliced
- 2 tablespoons caster sugar
- finely grated rind and juice of 1 orange
- 3/4 cup self-raising flour, sifted
- 3/4 cup Healtheries Berry & Apple Bircher Muesli
- 100g butter, chilled, cubed
- 1/4 cup brown sugar
- 1/2 cup roasted hazelnuts, roughly chopped

  1. Preheat oven to 180°C. Put rhubarb, apple, sugar, orange rind and juice into a rectangular ovenproof dish (26cm x 16cm). Stir until well-combined.
  2. Combine flour and muesli in a large bowl. Add butter. Using your fingertips, rub butter into flour and muesli mixture. Stir in sugar and hazelnuts. Sprinkle over rhubarb and apple mixture.
  3. Bake for 45 minutes or until crumble is golden brown. Serve immediately.

06 December, 2010

Le Cheesecake

One of my really good friends is going to France as an exchange student, for 2 months! I really don't want her to go as it's summer, and it's totally the time for picnic-ing, beaching (even thought I hate the beach) and shopping. But.. sadly she will be in lovley France smooching some amazing French boy.

I'm so jealous. Yes I admit it.
 Her apartment is two streets away from the Eiffel Tower! I can't beleive it!
I went over yesterday to give her a plane letter that I had written (it was pretty funny) so she could read it while cruising over the Indian Ocean to get to the Oh La La central capital of the world.

I decided to give her I'll-miss- you- for- two -months-please-dont-get-a-French-boyfriend present. So I decided to go with the classic cheesecake. She hates chocolate you see.
I know, I nearly had a heart attack when she told me. Who doesn't love chocolate? But then again.. who couldn't resist a dedecant creamy cheesecake with a buttery biscuit base?
- Okay I'm drooling now. I better get on with it.
I decieded to add a little nutmeg to the base of the Cheesecake to try and give the cake it bit more punch, and it sort of gave it a more hearty warmer feeling? Ya'know? Like the taste of gingerbread cookies at Christmas time. It is getting closer to the festive season, so thats probably why I went with the whole spice thing.

Le Cheesecake
-125g Digestive Biscuits
- 75g Butter
- 300g Cream Cheese (Philidelphia)
-60g Icing sugar
-1tsp Vanilla essence
- A spritz of lemon
- 250ml Double cream

Throw in the digestive biscuits and the room temperature butter into a food processor. Process until finely crumbed, and moist and sandy. Press mixture into a 24cm springform pan and refrigerate.
In a bowl, whip together the Cream cheese, the Icing sugar, the spritz of lemon and the vanilla essence until all combined and until the mixture is a beautiful creamy color.
In a seperate bowl, pour in the Double cream and whip until slightly thick. Be sure not to overmix!
Slowly fold in the Cream cheese mixture and the double cream mixture and dollop lightly onto the biscuit base.
Refridgerate for 3 hours or overnight. Top with your favrioute jam, or fruit pulp when served.

03 December, 2010

Caramelised Peaches

Fruit isn't really my thing. You know how people have ice-cream and fruit?
Yea.. I hate it. I can't mut enough emphasis on it.

But I guess we're not really talking about Ice-cream and fruit, as you can see from the title of this post..so this is kinda awkward for mee.  I just wanted to make a point
Okay, a useless point.

I have often heard of caramelised figs, how they go all gooey and ooey inside, releasing a fruit burst when you bite into it. The caramelisation on top of the fruit also gives a sort of chewy taste.

Try this.

Caremelised Peaches
- 2 Medium sized very ripe peaches
- 2Tb of brown sugar
- 1/2 tsp Cinnamon powder
- 2Tb Dark rum, or Bacadardi

Preheat oven to 180 degrees celcius, or preheat the grill
Wash Peaches and cut into sixths. Place on a slice pan that is greased with butter.
In a small seperate bowl, combine the brown sugar and cinnamon powder, combine and spoon over the peaches in the pan.
Be sure that all the peaches are covered with the mixture and sprinkle lightly with the rum.
Leave to marinate for 10 minuites, then grill and serve when peaches are slightly charred, and the sugar is totally caremelised.

29 November, 2010

A Very Berry Trifle

My sister's 20th birthday was on the weekend and I made a sisterly 'Bed in Breakfast' for her. I'm such a saint sometimes, I owe that much to myself.

I awoke on a early sunny Sunday morning, and started off with her standard cereal;
- Kellogs' Corn Flakes
- Or Kellogs' Crunchy nut (my sister is very fussy when it comes to food, her standards have to be met)
- Covered with a drizzly dollop of honey
That was easy. I also chopped up some banana to try and make the tray look fairly presentable, I didn't want her to think I hadn't put in much effort.
And oh, just a little note; I went to sleep at about 11 the night before. And. I. Need. My. Sleep.
I decided to go with something quick and jazzy I had seen on TV before, with frozen berries, cream and biscuits. But we didn't have any cream in the house so I just left that out and carried on with the beautiful berries and biscuits.
Easily whizzing some frozen berries and crumbling some broken biscuits might just prove to be my new found temptation.

Very Berry Trifle

-100g Frozen Berries (Your choice)
- 3 Tb Icing Sugar
- 1/2 cup Whipped Cream
- 100g Digestive biscuits or plain wheat biscuits
Place frozen Berries and Icing sugar into a processor/blender and process. Process until liquified.
Seperatly, crush Digestive biscuits until finley crumbed and place into bottom of wine glass. Whip cream and 2 more Tablespoons of icing sugar and dollop ontop of biscuit mixture in wine glass, then ontop, pour the Berry sauce and repeat layers until the glass if full, or until desired.


26 November, 2010

The Humble Cookie

My sister's birthday is tomorrow.
Panic. ... Why?

Because I haven't even brought her a present yet!
In all honesty, I didn't know what to buy her, so I decided to... as usual, no doubt..Bake!

I had asked her a couple of times what she would like, she dropped a few hints mumbling about gingerbread, madeira cake, and cookies. Cookies caught my hearing.

As you do, you cream the butter and sugar for any normal cookie.
I used IKEA chocolate. Best. chocolate. Ever! It even over rules Lindt chocolate, which is a huuge acheivment. Go to IKEA and pick up a couple of hundred of these, you'll thank me later.

That is providing you have an IKEA around where you live, of course.
Then the rest is all up to that trustworty recipe of mine. This cookies recipe is not just any cookie recipe.
No. Definatly not. A cookies either too hard that it breaks your tooth, or too soft that it melts in  your mouth before you even have the chance to taste it.
And to finish off, a picture of the versatile egg.

The Humble cookie is a great one, and a very versatile one. I threw in a couple of chocolate chips, that I cut out from that fabsy IKEA chocolate bar, and a few walnuts.
Walla. Enjoy.

The Humble Cookie
     - Makes around 20, depending on size of choice

- 50g Butter, room temperature
- 2 Tb Dark Brown Sugar
- 2 Tb Caster Sugar
- 1 Egg
- 1/2 t vanilla essence
- 3 Tbs of chocolate chips, throw in a few walnuts if you're feeling generous
- 3/4 SR flour


Preheat oven to 180 degrees celcius.
Cream butter with electric beater, then add both sugars until mixture is light and fluffly. Add in one large egg and beat again. Add the 3/4 cup of SR flour, and stir with a metal spoon. DON'T BEAT FROM NOW ON! Sprinkle the vanilla essence, and let the chocolate chips tumble in the bowl, and continue mixing until all combined quite well. Be sure not to over mix, only until the mixture comes and holds together.
Roll Tablespoons of the gooey mixture in your hands and place in a safe distance on a lined and greased baking tray.
Overcrowding them makes the mixture end up merging into one giant cookie, and whats the use in that if you can't share it?
Place the goods in, and cook for 20-25 minutes until light golden brown.

23 November, 2010

Homemade Bread

Not everyday is great...for example, I've got 2 exams tomorrow.. negative.
I'm feeling tired and unmotivated to study... negative.
And I'm craving something sweet, even though I haven't even had dinner yet...Definate negative.

I'm stressing so badly for tomorrows exams. Chemistry and Biology. Mmm.. Biologys not too bad, but Chemistry? Kill yourself, ecspecially if your studying Organic Chemistry.
I can't even hear what the teachers saying half the time, it seems to come out in a totally different language, and when she makes eye contact with me, I just give a quick nod as if to mean that I understood everything she just said.

Which I totally didn't. Now I'm regretting not trying to understand her scientific language.. because if I didn't already say.. I'VE GOT AN EXAM TOMORROW!

To other news.. a couple of days ago I made a Cinnamon Date loaf of bread, and forgot to post, because I was studying Chemistry. Note the sarcasm.

Anyway, I'm trying to cheer myself up by listening to some Glee songs, and a few Dana Glover hits.
Yes, sad I know, I'm totally self loathing.. but what am I supposed to do?

My Chemistry teacher is going to hate me forever.
On a lighter note.. try this.

Please, do it for me and my Chemistry exam. I'm so not motivated to study.. soooo.. Facebook? Gosh I'm so slack.

The recipe will be posted soon .. but til them I'm enjoying the freedom of not having to study for exams!