tag:blogger.com,1999:blog-22523089531489744652024-03-18T21:56:37.679-07:00Frosting Hallucinationsfrosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-2252308953148974465.post-2918809073302166692012-06-24T22:11:00.003-07:002012-06-24T22:11:49.993-07:00Baby Shower Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACfe09PXbmghazUJffPc_d7P7Nskpkkwl2B-PFgzHlUoMaseVa8ofPrr2D5PCWsK0MOkPbXUOF8Ly5DqBQ6qoaPSTL_a1ZzcFnosL28kfbqFbW6g3_tldavC5lUTWZ8D8ztoQhIj_OKg/s1600/IMAG0208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACfe09PXbmghazUJffPc_d7P7Nskpkkwl2B-PFgzHlUoMaseVa8ofPrr2D5PCWsK0MOkPbXUOF8Ly5DqBQ6qoaPSTL_a1ZzcFnosL28kfbqFbW6g3_tldavC5lUTWZ8D8ztoQhIj_OKg/s400/IMAG0208.jpg" width="400" /></a> <br />
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These cupcakes are adorable and sure to raise eyebrows.<br />
<br />
They look difficult but really they are very simple.<br />
<br />
I used the cupcake recipe from the <a href="http://frostinghallucinations.blogspot.com.au/search/label/Fondant%20Cakes">family cupcakes</a> i made.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2S0Xg-N2O2qD6GKr296BLwztVK1ZpFfv7zdW6P5un77xkKHynclZpHh71sJTmw6B8kq4O7wBqlW8SkIjqJgFcvoPkdHuWAkq-UWKIbDU_0N-RoEjNeNbyU-pRwgwoFErkjASRMg1bDhw/s1600/IMAG0209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2S0Xg-N2O2qD6GKr296BLwztVK1ZpFfv7zdW6P5un77xkKHynclZpHh71sJTmw6B8kq4O7wBqlW8SkIjqJgFcvoPkdHuWAkq-UWKIbDU_0N-RoEjNeNbyU-pRwgwoFErkjASRMg1bDhw/s400/IMAG0209.jpg" width="400" /></a> <br />
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MMF (marshmallow fondant) is just below<br />
<br />
Ingredients -<br />
<br />
- 230 g of white marshmallows<br />
- 1 tbs of water<br />
- 350 g of icing sugar<br />
<br />
Method -<br />
<br />
- place the marshmallows and water in the microwave and heat until melted.<br />
- mix in half of the icing sugar and slowly add the remaining till a dough is formed<br />
- make sure its not too stiff other wise it will be hard to work with and also not too sticky.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_q6TzARTznLMOm4N6plhPKvChpHGBQtd3XUOwuuMxqXwNj5r2ss1BpwZbeC75vSSGGWEOVhaGtqI9oq49MBLaf84yShzZNG_jyLUGeFtA6kVYNzRzV8UouJh16btx042ZPSQvgKXQe4/s1600/IMAG0210.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_q6TzARTznLMOm4N6plhPKvChpHGBQtd3XUOwuuMxqXwNj5r2ss1BpwZbeC75vSSGGWEOVhaGtqI9oq49MBLaf84yShzZNG_jyLUGeFtA6kVYNzRzV8UouJh16btx042ZPSQvgKXQe4/s400/IMAG0210.jpg" width="400" /></a> <br />
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Its great fun to play fondant. You color it with different colors and make all sorts of stuff. Find the creative side of you and have fun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tIxjYk2QxkQCjOHDpTPcEDqvRQA_f2q3olIq2rmOVYPUS4dNLh2sxp_CfHnNP1T02oPwb5z09hRkoagpa4HjYWbMxnzZrmgh19eBLuwrHLhDXnOv1DkSNjXfleQqeroQmWweZwzHCxU/s1600/IMAG0211.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tIxjYk2QxkQCjOHDpTPcEDqvRQA_f2q3olIq2rmOVYPUS4dNLh2sxp_CfHnNP1T02oPwb5z09hRkoagpa4HjYWbMxnzZrmgh19eBLuwrHLhDXnOv1DkSNjXfleQqeroQmWweZwzHCxU/s400/IMAG0211.jpg" width="400" /></a> <br />
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I made this for my aunty. :)<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7KdFkqN41LpURJ7PFSj_qqBN6bQxc8WZTUsX-05lTGVOe6tjkyk0umM0f3dfJWH0EDxcUHUZXPjSTNwYpL5hweloGaYrjjCTWxNsBy27B9KHUTX9yvHyZPDl6zwGsVQyRdO1Dw75q0w/s1600/IMAG0212.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7KdFkqN41LpURJ7PFSj_qqBN6bQxc8WZTUsX-05lTGVOe6tjkyk0umM0f3dfJWH0EDxcUHUZXPjSTNwYpL5hweloGaYrjjCTWxNsBy27B9KHUTX9yvHyZPDl6zwGsVQyRdO1Dw75q0w/s400/IMAG0212.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACfe09PXbmghazUJffPc_d7P7Nskpkkwl2B-PFgzHlUoMaseVa8ofPrr2D5PCWsK0MOkPbXUOF8Ly5DqBQ6qoaPSTL_a1ZzcFnosL28kfbqFbW6g3_tldavC5lUTWZ8D8ztoQhIj_OKg/s1600/IMAG0208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2S0Xg-N2O2qD6GKr296BLwztVK1ZpFfv7zdW6P5un77xkKHynclZpHh71sJTmw6B8kq4O7wBqlW8SkIjqJgFcvoPkdHuWAkq-UWKIbDU_0N-RoEjNeNbyU-pRwgwoFErkjASRMg1bDhw/s1600/IMAG0209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>ENJOY :)frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-84774723146439380852012-06-24T21:46:00.001-07:002012-06-24T21:46:25.158-07:00Walnut Oat Biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7hfMsag6JMEoQtwCklsS_lS8qY41NAUdRmeKVt2Z9w7hhqk7rrN2ViOKnmUZJYe1WUg8Q-73KX-kAzLujvO7k7byIztjQ29k0YL8d-Ox2KMmzTZX_Zj5BB5JAastbChRqI19CLHrqX4/s1600/DSCF3310.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7hfMsag6JMEoQtwCklsS_lS8qY41NAUdRmeKVt2Z9w7hhqk7rrN2ViOKnmUZJYe1WUg8Q-73KX-kAzLujvO7k7byIztjQ29k0YL8d-Ox2KMmzTZX_Zj5BB5JAastbChRqI19CLHrqX4/s400/DSCF3310.JPG" width="400" /></a><br />
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These Biscuits are light and not so sweet. Have them with some soft cheese or yoghurt and fresh berries.. MM... or have them plain. It still taste good.<br />
<br />
Here we go-<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRrxRfPTizdSMEWFgFEscb0AnjCwqrI2LOAvc-Zk-3gv-R1bu2v7fuDfRYp4VSb5hrZWqR8CsaFNQpUv2SDp-m091e-Sn0ELJXMAr_DtIxkefi3GPQCFLT_WQvWxFfQjIb9KlUcFt4Ts/s1600/DSCF3313.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRrxRfPTizdSMEWFgFEscb0AnjCwqrI2LOAvc-Zk-3gv-R1bu2v7fuDfRYp4VSb5hrZWqR8CsaFNQpUv2SDp-m091e-Sn0ELJXMAr_DtIxkefi3GPQCFLT_WQvWxFfQjIb9KlUcFt4Ts/s400/DSCF3313.JPG" width="400" /></a><br />
Walnut Oat Biscuits (Goodfood Magazine)<br />
<br />
Ingredients -<br />
<br />
- 100 g of butter<br />
- 85 g of brown sugar<br />
- an egg<br />
- 50 g rolled oats<br />
- 50 g of finely chopped walnuts<br />
- 85 g of plain flour<br />
- 1/2 tsp of baking powder<br />
<br />
Method -<br />
<br />
- preheat oven to 180c. butter and line baking trays<br />
- In a food processor whiz up the butter and sugar for 2 min. (can whisk by hand for about 5 min)<br />
- beat in the egg and add all the other ingredients and mix till combined<br />
- drop spoonfuls of mixture and make sure to leave space in between<br />
- bake for 15-20 mins<br />
- cool and serve with some cheese and berries.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxnOjTxRku0IduGRtAvlQ0zBETLwypSAkbMXUAPrwvCdMZq4K-BMVGZaOMPl5GVJnWCD_yVkbQQlyJijbF76pCgxRQnA62tx3hsnCVgvr_NVHet7fpRTMyCOeWUMnTdwhbvv38OJ94Fyg/s1600/DSCF3311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxnOjTxRku0IduGRtAvlQ0zBETLwypSAkbMXUAPrwvCdMZq4K-BMVGZaOMPl5GVJnWCD_yVkbQQlyJijbF76pCgxRQnA62tx3hsnCVgvr_NVHet7fpRTMyCOeWUMnTdwhbvv38OJ94Fyg/s400/DSCF3311.JPG" width="400" /></a></div>
ENJOY :)frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-37403486920127848642012-06-24T21:17:00.004-07:002012-06-24T21:20:31.054-07:00Super Easy Truffles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXG1u0fiVMGhN0DSJL610RJUpeiBTW-RUthnxWFD6Wxpyx22bA49kGpfkyOLEjqocOzXMWcm8jR6gOoRaPC3zzywhizZUvDUoWpwqJ_3EO608-9XFCJW7ZEU-9itDlhQvqr8JBlOnWAo/s1600/DSCF3278.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDXG1u0fiVMGhN0DSJL610RJUpeiBTW-RUthnxWFD6Wxpyx22bA49kGpfkyOLEjqocOzXMWcm8jR6gOoRaPC3zzywhizZUvDUoWpwqJ_3EO608-9XFCJW7ZEU-9itDlhQvqr8JBlOnWAo/s400/DSCF3278.JPG" width="400" /></a> <br />
<span style="font-size: large;">Hi all,</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;"> I am back after AGEZ.. Just finished with my uni, well, by finished I mean finished another semester. Currently on a break, so back to blogging. YAII</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Today I am gona share a very simple and easy yet irresistibly delicious chocolate balls. </span><br />
<span style="font-size: large;">Very flexible recipe, so you can basically do all sorts of different toppings. Let you imaginations run wild :):) </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Here we go.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlh2G-nRvAIsAlBZvpWpOruh0umZfgEf5u46_MfzCj3A7cuuFPAeZs9OG8vAU8MmfgmwnUoCVp8Ba35DDP_vaSoP2R3YvpAx_IYhZlZRZFGPnRkLTzN5XTyvpdkD7R5pHhYZwHE2z2vHs/s1600/DSCF3280.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlh2G-nRvAIsAlBZvpWpOruh0umZfgEf5u46_MfzCj3A7cuuFPAeZs9OG8vAU8MmfgmwnUoCVp8Ba35DDP_vaSoP2R3YvpAx_IYhZlZRZFGPnRkLTzN5XTyvpdkD7R5pHhYZwHE2z2vHs/s400/DSCF3280.JPG" width="400" /></a><span style="font-size: large;"> </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Chocolate truffles</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Ingredients - </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">- 3/4 c of cream</span><br />
<span style="font-size: large;">- 340 g dark or semi sweet chocolate peaces </span><br />
<span style="font-size: large;">- toppings (nuts, cocoa, coconut etc etc)</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Method - </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">- Heat the cream until nice and hot.</span><br />
<span style="font-size: large;">- remove from heat and add the chocolates to it. stir well.</span><br />
<span style="font-size: large;"> - chill for an hour or so</span><br />
<span style="font-size: large;"> - make small balls and roll it into all sorts of different toppings</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMX6gz3_ydckx0R3jmNtYkr-sOdEwfMkChPzn6rJQEIOXhwTFmy2tThV3C2L4fynL0KcFjDVjr_mWChvSaXEiXdMm5V9AJyiyIrtMW1f4Ys8_lGv8-vD7Jm5M1OPNEFBwvsV9bph_5A0/s1600/DSCF3284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMX6gz3_ydckx0R3jmNtYkr-sOdEwfMkChPzn6rJQEIOXhwTFmy2tThV3C2L4fynL0KcFjDVjr_mWChvSaXEiXdMm5V9AJyiyIrtMW1f4Ys8_lGv8-vD7Jm5M1OPNEFBwvsV9bph_5A0/s400/DSCF3284.JPG" width="400" /></a></div>
ENJOY :)frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-92212379854401118572012-03-20T01:55:00.006-07:002012-03-20T02:28:52.809-07:00Almond and lemon syrup cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlrLllA4sxFpRpsXkK6JksSMqUlnhcbuJgM5LI2Pyh-JYstFsoLaeFV1MdQbR1cemCFYiwFBC79t-4GY4h19GXY1sblh379XFA5tgBGve_Oy9HN4rpcj5itK0S2DpeRGCssqFikVGnbk/s1600/IMAG1045.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 487px; height: 325px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlrLllA4sxFpRpsXkK6JksSMqUlnhcbuJgM5LI2Pyh-JYstFsoLaeFV1MdQbR1cemCFYiwFBC79t-4GY4h19GXY1sblh379XFA5tgBGve_Oy9HN4rpcj5itK0S2DpeRGCssqFikVGnbk/s400/IMAG1045.jpg" alt="" id="BLOGGER_PHOTO_ID_5721904615662326626" border="0" /></a><br /><span style="font-size:130%;">This cake is refreshing and very light and lemony. Apart from the taste it looks very pretty on the plate. The blanched almonds look very attractive along with the addition of the syrup.<br />The syrup makes the cake moist and it also enhances the lemony flavor in the cake.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3b_DDlXUHozKVvh6h32-BofWzMKrYUOjolZp-YKsZ2HEVjTs1paxpCyNCo4ExVRhadDYXm0VHwBpPXn-9IYzceFiw3d34MA1sJJ1fKlv5SolhzIpE7uvnsCb2GfJ02XUQlLte42XGPcA/s1600/IMAG1051.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 473px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3b_DDlXUHozKVvh6h32-BofWzMKrYUOjolZp-YKsZ2HEVjTs1paxpCyNCo4ExVRhadDYXm0VHwBpPXn-9IYzceFiw3d34MA1sJJ1fKlv5SolhzIpE7uvnsCb2GfJ02XUQlLte42XGPcA/s400/IMAG1051.jpg" alt="" id="BLOGGER_PHOTO_ID_5721904620950192450" border="0" /></a></span><span style="font-size:130%;"><br /><br /><span style="font-weight: bold;">Lemon and Almond Syrup Cake </span><br /><br />blanched almonds - 1/2 c<br />butter - 1/2 c<br />brown sugar - 1/2 c<br />eggs - 2<br />lemon zest - 1 lemon<br />self-raising flour - 1 c<br /><br />Syrup<br /><br />caster sugar - 3 tb<br />lemon juice - 2 tbs<br />water - 2 tbs<br /><br />- preheat oven to 180c. grease and line cake tin<br />- break the almonds in half and line on the tin<br />- beat the sugar, butter and eggs very well. sift in the flour and mix well<br />- pour the batter on top of the almonds<br />- bake for 30 min or until baked through<br />- flip the cake and pour the syrup over the cake while still warm<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0st4BXsp7zKgI3o6jg00VvuQWKSpcQ59a8tVw4-kInzwmMv2dyBZEQv9chdOXkSTqmW10HnOhEeM8VyR-Bo2FWHZfRsBr49o6HaDK64Tm2W8VJUH6jgf6O-2woT7Va71wSeQvi5m58s/s1600/IMAG1040.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 480px; height: 321px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0st4BXsp7zKgI3o6jg00VvuQWKSpcQ59a8tVw4-kInzwmMv2dyBZEQv9chdOXkSTqmW10HnOhEeM8VyR-Bo2FWHZfRsBr49o6HaDK64Tm2W8VJUH6jgf6O-2woT7Va71wSeQvi5m58s/s400/IMAG1040.jpg" alt="" id="BLOGGER_PHOTO_ID_5721904607685880946" border="0" /></a></span>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com2tag:blogger.com,1999:blog-2252308953148974465.post-14538339135435128082012-03-14T02:11:00.006-07:002012-03-14T02:51:09.401-07:00Apple streusal slice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DRz69EhxtMCIbhzqyMy0oRnc0708T5d1ACZjVaO9XHdSG3zuTvnznB8Y14DpbX_69xlQzrN8A2WnMUJlW9UHYyAgco2o-cACvuHwCVHB5GbG3Q2b-5ImpVuS-Bf2X0otxhLkLOTxIzc/s1600/DSCF3330.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 509px; height: 382px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DRz69EhxtMCIbhzqyMy0oRnc0708T5d1ACZjVaO9XHdSG3zuTvnznB8Y14DpbX_69xlQzrN8A2WnMUJlW9UHYyAgco2o-cACvuHwCVHB5GbG3Q2b-5ImpVuS-Bf2X0otxhLkLOTxIzc/s400/DSCF3330.JPG" alt="" id="BLOGGER_PHOTO_ID_5719683882473768082" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLQ3JAXJBpe7OCnDrgC9mTLps22IS74jA-eE3mH60W374jndKKr6NaZsUFovFO7JLyIOXZ4o76cbHOqSnI_kOYu3EOlCZzXv-qv6QTph-bbvvqMt9umvQ59uCaJS1GGOtFsANMd3qNIM/s1600/DSCF3323.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 424px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLQ3JAXJBpe7OCnDrgC9mTLps22IS74jA-eE3mH60W374jndKKr6NaZsUFovFO7JLyIOXZ4o76cbHOqSnI_kOYu3EOlCZzXv-qv6QTph-bbvvqMt9umvQ59uCaJS1GGOtFsANMd3qNIM/s400/DSCF3323.JPG" alt="" id="BLOGGER_PHOTO_ID_5719683895547080914" border="0" /></a><br /><span style="font-size:130%;">These apple streusel slices are yum-malicious!! These slices are very flavorful and fruity.<br /><br />Gotta admit I really need to work on my streusel making skills, I didn't freeze until very firm :D nothings wrong with the taste of course but it doesn't look as perfect as I like it to be. Well, no ones perfect and certainly not me, I know that I have a lot of room for improvement and I am more than happy to learn as I go. It is all to my benefit anyway ;)<br /><br />Anyway, like I said they taste divine don't get put off by streusal, give it a shot you won't be disappointed. :)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-WEBLn6kNKjYisbNDMjE3fKbn6O2NryHDvUiEsViLJaQYXV9DTFqyKyugDDk5LSgbpblqkoTnsDmPtX4TI2AKpgkiQ8iYJlpIX0eB1du0m3-C9q3aJbhrcCPY5i4iMWqMOqn5j3TiWs/s1600/DSCF3322.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 470px; height: 353px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-WEBLn6kNKjYisbNDMjE3fKbn6O2NryHDvUiEsViLJaQYXV9DTFqyKyugDDk5LSgbpblqkoTnsDmPtX4TI2AKpgkiQ8iYJlpIX0eB1du0m3-C9q3aJbhrcCPY5i4iMWqMOqn5j3TiWs/s400/DSCF3322.JPG" alt="" id="BLOGGER_PHOTO_ID_5719683900747930962" border="0" /></a></span><span style="font-size:130%;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQq7avkYCAGFXdwxfNsGcfsXtiU2VC6gqp5aFrN8-JI_3xvdtlNwP73VjfwIlFYIrHB8UETZfzl3DiEobhXZLj3gIa6Dpt8HMef5R3mmiW5aj89-9o7hIH-HldGAFpT4V1ZMD_m1LMTY/s1600/DSCF3325.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKQq7avkYCAGFXdwxfNsGcfsXtiU2VC6gqp5aFrN8-JI_3xvdtlNwP73VjfwIlFYIrHB8UETZfzl3DiEobhXZLj3gIa6Dpt8HMef5R3mmiW5aj89-9o7hIH-HldGAFpT4V1ZMD_m1LMTY/s400/DSCF3325.JPG" alt="" id="BLOGGER_PHOTO_ID_5719683891251934802" border="0" /></a></span><span style="font-size:130%;"><br /><br /><span style="font-weight: bold;">Apple Streusal Slice </span><span style="font-size:85%;">(womens weekly)</span><br /><br />butter - 220 g<br />caster sugar - 220 g<br />egg yolks - 2<br />plain flour - 200 g<br />self-raising flour - 75 g<br />custard powder - 2 tbs<br />apples thinly sliced - 4<br />honey - 1 tbs<br />lemon rind - 1 tsp<br /><br /><span style="font-weight: bold;">Streusel topping</span><br /><br />plain flour - 75 g<br />self-raising flour - 35 g<br />brown sugar - 75 g<br />cinnamon powder - 1/2 tsp<br />butter chopped - 90 g<br /><br />- for the streusel topping process everything until combined and cover in plastic wrap, freeze for 1 hour<br />- preheat oven to 180 c<br />- beat butter, sugar and yolks until fluffy. stir in the flours and custard powder.<br />- press the mixture into the pan and bake for 25 min-cool<br />- meanwhile, cook apples honey and rind in a medium saucepan covered for 5 min<br />- spread the apples over the base, coarsely grate the streusel and sprinkle on top and bake for 20 min.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhua_8t1mDYyrq_CTfo0hae1RMovHimQ-YuQLiU99xoBQfvjyOAcBFrjasImKB-OWta-cPAGdqUuAsXOs6KlH5MGrq9hsMGNY1uhNHoMIb56awRp8iQDZ5RQ99oJYmXDxptKFYfZAZJo/s1600/DSCF3331.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhua_8t1mDYyrq_CTfo0hae1RMovHimQ-YuQLiU99xoBQfvjyOAcBFrjasImKB-OWta-cPAGdqUuAsXOs6KlH5MGrq9hsMGNY1uhNHoMIb56awRp8iQDZ5RQ99oJYmXDxptKFYfZAZJo/s400/DSCF3331.JPG" alt="" id="BLOGGER_PHOTO_ID_5719683875470832258" border="0" /></a></span><span style="font-size:130%;"><br /></span>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-17039407668140534672012-03-12T01:58:00.006-07:002012-03-12T02:35:17.243-07:00Breakfast Loaf<span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUzBgmpvCY7e7GHJ0TuVAeTjMn-6tLFcQKjgrR2v9AA1pdmf76WITLhpk75ZJht59MYrKjNcQ66W1QU0yMpzCC6zA0npStIXeQkup4Nidl-O540EG7LROUmiGV4Zn1aYVrUexAgzoDKY/s1600/IMAG1102.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 309px; height: 464px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUzBgmpvCY7e7GHJ0TuVAeTjMn-6tLFcQKjgrR2v9AA1pdmf76WITLhpk75ZJht59MYrKjNcQ66W1QU0yMpzCC6zA0npStIXeQkup4Nidl-O540EG7LROUmiGV4Zn1aYVrUexAgzoDKY/s400/IMAG1102.jpg" alt="" id="BLOGGER_PHOTO_ID_5718935736560894978" border="0" /></a></span><span style="font-size:130%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjEoKqYF7jnFA1o6IjAzx3bHZ4JcCbkgEw-wNhNK4D9JLEtg4UboPPdRc15pm0WGHqTjl9p5tJiQeHAM4BzTUZNuHUMe7Glli46Y6cpR5xxl-F2SdEwtatCJ2Dr920O_PKXJOTE6BdSo/s1600/IMAG1098.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 472px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjEoKqYF7jnFA1o6IjAzx3bHZ4JcCbkgEw-wNhNK4D9JLEtg4UboPPdRc15pm0WGHqTjl9p5tJiQeHAM4BzTUZNuHUMe7Glli46Y6cpR5xxl-F2SdEwtatCJ2Dr920O_PKXJOTE6BdSo/s400/IMAG1098.jpg" alt="" id="BLOGGER_PHOTO_ID_5718935720495268898" border="0" /></a></span><span style="font-size:130%;"><br /></span><span style="font-size:130%;">This loaf is super healthy and a complete breakfast. These days I have very little time to make myself fancy breakfasts and enjoy eating it while watching tv (oh I miss those days,, *sigh*).<br /><br />So I had to make myself something that is healthy and have all the nutrients to get me going all day and of course tastes divine. This particular loaf has all that.<br /><br />Its feels great not running like a head less chook and having my breakfast on the train looking good without my bad-hair-day hat, Ahh! Life is swaying on the not-so bad side. :)<br /><br />Oh and another good thing about this loaf is that you mix everything together, pop into the oven and you can go on with your while its getting baked.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvX_t0hmIpJhZN_xBpUAV5GDbDfbO_bE5-0iVpL7Pqh3TJX46f1JK1Px40v4aiXIEZMgpmmu_6vco9YQNaEPf2OfG99GzP7sA4ZpOgRmSfDxYoGyckB4ZJPMYjMC2AGs8pE5PRmHogI6U/s1600/IMAG1100.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 309px; height: 462px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvX_t0hmIpJhZN_xBpUAV5GDbDfbO_bE5-0iVpL7Pqh3TJX46f1JK1Px40v4aiXIEZMgpmmu_6vco9YQNaEPf2OfG99GzP7sA4ZpOgRmSfDxYoGyckB4ZJPMYjMC2AGs8pE5PRmHogI6U/s400/IMAG1100.jpg" alt="" id="BLOGGER_PHOTO_ID_5718935725949453650" border="0" /></a></span><span style="font-size:130%;"><br /></span><span style="font-size:130%;"><span style="font-weight: bold;">Breakfast Loaf</span> </span><span style="font-size:85%;"><span style="font-size:130%;"><span style="font-size:85%;">(GoodFood magazine)</span><br /><br /></span><span style="font-size:130%;">wholemeal flour - 175 g<br />oatmeal - 50 g<br />butter - 100 g (can use margarine, but I like butter :P)<br />brown sugar - 100 g<br />baking powder - 2 tsp<br />cinnamon powder - 1/2 tsp<br />eggs - 2<br />ripe bananas mashed - 4<br />dates - 100 g (can use nuts instead)<br /><br />- preheat oven to 180 c<br />- mix everything together well except the bananas and dates<br />- stir in the dates and bananas<br />- bake 60-70 min depending on the oven or until done<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNjUSDl9eDpXw7SykcEvq05FLDKNgQ0Qy8wo1qrnSrtJcHie8BXxrr8inbDXcc500TZt7yroRhkNWlPVd1M5nkRY7BQVZ2FTJuiMDHgsC4xSYOxtgygpY9jSQEIBG4xtYF_xPxfoJ8fU/s1600/IMAG1097.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 473px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNjUSDl9eDpXw7SykcEvq05FLDKNgQ0Qy8wo1qrnSrtJcHie8BXxrr8inbDXcc500TZt7yroRhkNWlPVd1M5nkRY7BQVZ2FTJuiMDHgsC4xSYOxtgygpY9jSQEIBG4xtYF_xPxfoJ8fU/s400/IMAG1097.jpg" alt="" id="BLOGGER_PHOTO_ID_5718935696169049234" border="0" /></a>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-68675106193710454162012-03-09T20:28:00.005-08:002012-06-24T21:50:23.086-07:00Raspberry macaroon slice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_Zk5x9_YkwhWRc1Ddc8if99htM2u05A6jvhOhTtCRLiKKnUyZzjkYrRF5Gt4XQysKH0ZMeX5wQ4XhO28fMZsCZLj7HQbBrkwe6s_qvh6zxTPd7CQFuWqyLhyphenhyphenQCQUm49c3MNxXz5gpbY/s1600/DSCF3346.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5718127095341555170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_Zk5x9_YkwhWRc1Ddc8if99htM2u05A6jvhOhTtCRLiKKnUyZzjkYrRF5Gt4XQysKH0ZMeX5wQ4XhO28fMZsCZLj7HQbBrkwe6s_qvh6zxTPd7CQFuWqyLhyphenhyphenQCQUm49c3MNxXz5gpbY/s400/DSCF3346.JPG" style="cursor: pointer; display: block; height: 362px; margin: 0px auto 10px; text-align: center; width: 484px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qfYJ0LPHpHPR4QZF4OlYu-KVtvkLqEKDCc3MGS-cpt64N_jh_FEvYptAvddMc87_tvdAlGQKJjf0G8XvTdMiw5LwrkEWkRj6TefW0kxWO7nyNrf-m2WUh7bgiJS4OwRYF3IxjYBCfu4/s1600/DSCF3349.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54KOh4TX7UjHm5ZhHQRQdg-rnACOtSk8kHqRM0VtWFUxtEjoV2W14najcoL5oWkVOMqa1OdrcUQrIXDD_TUu5O3MePiI4cA_xG7K9765lVdc2hHxEntCm0XwkpMekAxOAj3jLDpe_f7k/s1600/DSCF3352.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5718127107325428722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54KOh4TX7UjHm5ZhHQRQdg-rnACOtSk8kHqRM0VtWFUxtEjoV2W14najcoL5oWkVOMqa1OdrcUQrIXDD_TUu5O3MePiI4cA_xG7K9765lVdc2hHxEntCm0XwkpMekAxOAj3jLDpe_f7k/s400/DSCF3352.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 130%;"><br />I love coconut, not so much in savory dishes but I would eat anything that is sweet and has loads of coconut in it.<br /><br />Do you know that coconut is derived from a Spanish word coco and it actually means monkey face? Yup I never noticed it resembles monkeys face, however, I have never seen a whole coconut first hand so can't comment on that one.<br /><br />Well, moving away from the history of coconut and onto this divine raspberry macaroon slice. A very simple yet very irresistible recipe.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9jd6WhbdIKrDggD6Mnb_m359x5PPhwcDlMGfOEkG5HEnME84ZUm2GN-vECHw7SdkUZqdQ0GESPOGiBLrKt3mwUqcUkny7wPl_QdFlWD6ne_i8YIbnkNbU0YoEnfQWDpQ56VqNI4TQng/s1600/DSCF3348.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5718127127335689842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9jd6WhbdIKrDggD6Mnb_m359x5PPhwcDlMGfOEkG5HEnME84ZUm2GN-vECHw7SdkUZqdQ0GESPOGiBLrKt3mwUqcUkny7wPl_QdFlWD6ne_i8YIbnkNbU0YoEnfQWDpQ56VqNI4TQng/s400/DSCF3348.JPG" style="cursor: pointer; display: block; height: 336px; margin: 0px auto 10px; text-align: center; width: 449px;" /></a><br />
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<span style="font-size: 130%;"><span style="font-weight: bold;">Raspberry macaroon slice </span><span style="font-size: 85%;">(women's weekly)</span><br /><br />butter - 90 g<br />caster sugar - 110 g<br />egg - 1<br />plain flour - 100 g<br />self-raising flour - 35 g<br />custard powder - 1 tbs<br />raspberry jam - 160 g (or any other flavor)<br /><br /><span style="font-weight: bold;">Topping</span><br /><br />egg whites - 2<br />shredded coconut - 190 g<br />caster sugar - 55 g<br /><br />- preheat oven to 180 c and grease a line a rectangular pan<br />- beat butter, sugar and egg and combine flours, custard powder and spread into pan top with jam<br />- beat egg whites lightly and stir in the sugar and coconut and sprinkle over jam<br />- bake for 40 min or until done</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qfYJ0LPHpHPR4QZF4OlYu-KVtvkLqEKDCc3MGS-cpt64N_jh_FEvYptAvddMc87_tvdAlGQKJjf0G8XvTdMiw5LwrkEWkRj6TefW0kxWO7nyNrf-m2WUh7bgiJS4OwRYF3IxjYBCfu4/s1600/DSCF3349.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5718127113920312018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qfYJ0LPHpHPR4QZF4OlYu-KVtvkLqEKDCc3MGS-cpt64N_jh_FEvYptAvddMc87_tvdAlGQKJjf0G8XvTdMiw5LwrkEWkRj6TefW0kxWO7nyNrf-m2WUh7bgiJS4OwRYF3IxjYBCfu4/s400/DSCF3349.JPG" style="cursor: pointer; display: block; height: 346px; margin: 0px auto 10px; text-align: center; width: 462px;" /></a>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com1tag:blogger.com,1999:blog-2252308953148974465.post-68266973315433208222012-03-08T00:03:00.005-08:002012-03-09T21:12:23.716-08:00Chunky chocolate and peanut butter cookies<span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoznQ7dhbrmm4lhbjYdgKUV-Q78m0GNak9IyWa8GVjLHbR0zbgsd9BBunOFwpKnerH8dyLXNqdAsC36k9K1qt42DmOe6c-NvBB3Q4wBwkEetK_9J0iRWWWG81-Y327KirUbE4LjrrtU_k/s1600/DSCF3291.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhW8C7yM4-GNCG7cIfEiAlm4SUcDQrz4tc-sSYadp5IkuDBE0Bb17Vapwv3rEVYVO-7eB7O2-lXc3TJ0F9vhZJVsTxt30hGb8-qkngCSlnAMv2-5sYVn8UMfySAMO-wZKaw-k9fKEGcBA/s1600/DSCF3300.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 347px; height: 463px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhW8C7yM4-GNCG7cIfEiAlm4SUcDQrz4tc-sSYadp5IkuDBE0Bb17Vapwv3rEVYVO-7eB7O2-lXc3TJ0F9vhZJVsTxt30hGb8-qkngCSlnAMv2-5sYVn8UMfySAMO-wZKaw-k9fKEGcBA/s400/DSCF3300.JPG" alt="" id="BLOGGER_PHOTO_ID_5717436956588026450" border="0" /></a></span><span style="font-size:130%;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnn8RhLG1ES1XxvJ9m1uyWxBbw8REsjQ6zRP9O_rfabSEHKdIGOcmmPdY6qMc8yn0_rm4OJppOOrh9_0uf7GE03wyTYbuTRulRcn0C8UAuRnLlIZOIsoMSRW-pQXiNcKWPv36LTQ-vtKQ/s1600/DSCF3293.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 476px; height: 358px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnn8RhLG1ES1XxvJ9m1uyWxBbw8REsjQ6zRP9O_rfabSEHKdIGOcmmPdY6qMc8yn0_rm4OJppOOrh9_0uf7GE03wyTYbuTRulRcn0C8UAuRnLlIZOIsoMSRW-pQXiNcKWPv36LTQ-vtKQ/s400/DSCF3293.JPG" alt="" id="BLOGGER_PHOTO_ID_5717436976944252066" border="0" /></a></span><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-phhGxPXQZ-ZNVm-m7b-bnzhyphenhyphenJs8zNGbUw2OK7qGbMz4BWJPT-eZpasdW2fjyBL4QXcvgE8GJApqfB352AglyqqLxcMaoqsiQdC_mxUcVIBBvIO5m7uwIZO1cxD_i4wkxHBxVsCG11Kc/s1600/DSCF3299.JPG"><br /></a><br />Firstly, I am so busy these days with uni I don't even have time to scratch my head (not literally of course).<br /><br />Anyway worries aside, I made these gorgeous chunky chocolate and peanut butter cookies. I had to bake something to get my mind off studies a little bit and relax, and what better way to relax than baking and eating chocolate AND peanut butter cookies. NUM NUM<br /><br />These are heaven for chocolate and peanut butter lovers.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoznQ7dhbrmm4lhbjYdgKUV-Q78m0GNak9IyWa8GVjLHbR0zbgsd9BBunOFwpKnerH8dyLXNqdAsC36k9K1qt42DmOe6c-NvBB3Q4wBwkEetK_9J0iRWWWG81-Y327KirUbE4LjrrtU_k/s1600/DSCF3291.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 470px; height: 353px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoznQ7dhbrmm4lhbjYdgKUV-Q78m0GNak9IyWa8GVjLHbR0zbgsd9BBunOFwpKnerH8dyLXNqdAsC36k9K1qt42DmOe6c-NvBB3Q4wBwkEetK_9J0iRWWWG81-Y327KirUbE4LjrrtU_k/s400/DSCF3291.JPG" alt="" id="BLOGGER_PHOTO_ID_5717436982631836946" border="0" /></a></span><span style="font-size:130%;"><br /><span style="font-weight: bold;">Chunky chocolate and peanut butter cookies </span><span><span style="font-size:85%;">(Goodfood Magazine)</span></span><br /><br />dark chocolate broken into chunks - 300 g<br />milk chocolate broken into chunks - 100 g<br />brown sugar - 100 g<br />butter - 85 g<br />peanut butter - 100 g<br />egg - 1<br />vanilla extract - 1/2 tsp<br />self - raising flour - 100 g<br />roasted peanuts - 100 g<br /><br />- preheat oven to 180 c<br />- melt100g of the dark chocolate, add in the sugar, butter, peanut butter, egg and vanilla and mix.<br />- add the flour, milk chocolate, peanuts, dark chocolate and mix.<br />- drop big spoonfuls and leave space in between.<br />- bake 10 - 15 min until done.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-phhGxPXQZ-ZNVm-m7b-bnzhyphenhyphenJs8zNGbUw2OK7qGbMz4BWJPT-eZpasdW2fjyBL4QXcvgE8GJApqfB352AglyqqLxcMaoqsiQdC_mxUcVIBBvIO5m7uwIZO1cxD_i4wkxHBxVsCG11Kc/s1600/DSCF3299.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 327px; height: 436px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-phhGxPXQZ-ZNVm-m7b-bnzhyphenhyphenJs8zNGbUw2OK7qGbMz4BWJPT-eZpasdW2fjyBL4QXcvgE8GJApqfB352AglyqqLxcMaoqsiQdC_mxUcVIBBvIO5m7uwIZO1cxD_i4wkxHBxVsCG11Kc/s400/DSCF3299.JPG" alt="" id="BLOGGER_PHOTO_ID_5717436950730855826" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnn8RhLG1ES1XxvJ9m1uyWxBbw8REsjQ6zRP9O_rfabSEHKdIGOcmmPdY6qMc8yn0_rm4OJppOOrh9_0uf7GE03wyTYbuTRulRcn0C8UAuRnLlIZOIsoMSRW-pQXiNcKWPv36LTQ-vtKQ/s1600/DSCF3293.JPG"><br /></a>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com2tag:blogger.com,1999:blog-2252308953148974465.post-90905926423328113132012-03-03T03:58:00.005-08:002012-03-09T21:09:46.974-08:00Swiss roll<span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgBQgED-JiKpDDNi0m6Chz17qAgTY3H5l4fWEy8FolKWCyYizyDXg1UvI4qcvvEXpgWinM4ih3_iiWDfEqxr7DWoENBf70I4bBAnxvclG7Ak3-FP8UXJk33Tq0hxUeOzmBk-1ZBb1SRE/s1600/DSCF2946.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeYxWG7PAbKGEr75dbCJ6zczw_64sHmgqpqlwLzNFnf4tFXyQKLe30dlE0Elc76JSHj9Vs_JAFaETp8RUmUZcdHHNT1QRwMxUVDtPzti4aZPXr6FJdnHLoMsthm_ojiJk68DOuKXMpSY/s1600/DSCF2950.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 474px; height: 355px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeYxWG7PAbKGEr75dbCJ6zczw_64sHmgqpqlwLzNFnf4tFXyQKLe30dlE0Elc76JSHj9Vs_JAFaETp8RUmUZcdHHNT1QRwMxUVDtPzti4aZPXr6FJdnHLoMsthm_ojiJk68DOuKXMpSY/s400/DSCF2950.JPG" alt="" id="BLOGGER_PHOTO_ID_5715647146697194194" border="0" /></a></span><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uKu2dmz01INwHjI4J8gNmbz6QXe0RSngJY536l4pbFB9ammWHM_CYtivlHHX7iCC_9Li8WQHsrsmZcMBjwZ-LwO3UcX2bh6gaj2JHGbn53JWQqRSdx6_3ZEuWRLTySkqpg1r83DVoLc/s1600/DSCF2933.JPG"><br /></a><br />Swiss roll is a sponge cake roll. It is also known as jelly roll and roulade but here in Australia we call it swiss roll (well, I do the least to say).<br /><br />I love swill roll, and I have eaten quite a bit (store bought of course). I always preferred the jam filling over the cream filling, still do. I find it more light and refreshing.<br /><br />This particular recipe is very easy to make as it doesn't require you to beat the egg whites separately and all the time consuming and tiring stuff is out of the window. You get to use less utensils and that means less washing. YAY! :):)<br /><br />For this recipe I used a very colorful kitchen towel to roll and unroll my swiss roll (unintentional rhyming :P), as this was the only towel handy, you however, can use a baking paper or any thing else that you can lay your hands on as long as you can roll it up.<br /><br /></span><div style="text-align: center;"><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uKu2dmz01INwHjI4J8gNmbz6QXe0RSngJY536l4pbFB9ammWHM_CYtivlHHX7iCC_9Li8WQHsrsmZcMBjwZ-LwO3UcX2bh6gaj2JHGbn53JWQqRSdx6_3ZEuWRLTySkqpg1r83DVoLc/s1600/DSCF2933.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uKu2dmz01INwHjI4J8gNmbz6QXe0RSngJY536l4pbFB9ammWHM_CYtivlHHX7iCC_9Li8WQHsrsmZcMBjwZ-LwO3UcX2bh6gaj2JHGbn53JWQqRSdx6_3ZEuWRLTySkqpg1r83DVoLc/s400/DSCF2933.JPG" alt="" id="BLOGGER_PHOTO_ID_5715647126422380594" border="0" /></a></span></div><span style="font-size:130%;"><br /></span><div style="text-align: center;"><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumGKyUy1zURW_KQHWzMrdEB7wpeqJ1aJrmHb7yo4JYxnitq6tGq9Hojamo0WY4BGaBVDQv8LvqNk1WAxCSaJcEs5iLgxHy5E1OWpWRChSdvussSYiQJYdVsXnb0d5aE0GkJJQ9_JoH1U/s1600/DSCF2942.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumGKyUy1zURW_KQHWzMrdEB7wpeqJ1aJrmHb7yo4JYxnitq6tGq9Hojamo0WY4BGaBVDQv8LvqNk1WAxCSaJcEs5iLgxHy5E1OWpWRChSdvussSYiQJYdVsXnb0d5aE0GkJJQ9_JoH1U/s400/DSCF2942.JPG" alt="" id="BLOGGER_PHOTO_ID_5715647134915174306" border="0" /></a></span><span style="font-size:130%;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRkDj3aCB5JkW-eLiIFzM5btP06-JKHz2NQ3GtQfOuSJUlOv3Rj827T1BM4TksYqPw22dKsfJBrLJTBPkEBVTgQlid43t7JLFIrEtXETU5hvPbMD3EvEjseaX_tEo9NjDkQKWpsL8ynI/s1600/DSCF2945.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRkDj3aCB5JkW-eLiIFzM5btP06-JKHz2NQ3GtQfOuSJUlOv3Rj827T1BM4TksYqPw22dKsfJBrLJTBPkEBVTgQlid43t7JLFIrEtXETU5hvPbMD3EvEjseaX_tEo9NjDkQKWpsL8ynI/s400/DSCF2945.JPG" alt="" id="BLOGGER_PHOTO_ID_5715647141919938866" border="0" /></a></span><span style="font-size:130%;"><br /><br /><br /></span></div><span style="font-size:130%;"><span style="font-weight: bold;">Swiss roll</span> <span style="font-size:85%;">(womens weekly)</span><br /><br />self-raising flour - 3/4 c<br />eggs - 3<br />caster sugar - 3/4 c<br />Strawberry jam - 1/2 c (or any other)<br /><br />- preheat oven to 210c and grease and line a 30 x 2 x 2 cm swiss roll tin<br />- beat the eggs with electric beaters until thick and pale and gradually add 1/2 c of the sugar<br />- sift in the flour and fold in lightly<br />- bake for 10-15 min until springy to touch<br />- meanwhile, place a tea towel or baking paper and sprinkle with the remaining sugar and place the cooked cake on top<br />- using the tea towel as a guide roll the sponge and let cool for 5 min<br />- unroll and spread with jam and roll back<br />- spread some more jam on top if you like :)</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgBQgED-JiKpDDNi0m6Chz17qAgTY3H5l4fWEy8FolKWCyYizyDXg1UvI4qcvvEXpgWinM4ih3_iiWDfEqxr7DWoENBf70I4bBAnxvclG7Ak3-FP8UXJk33Tq0hxUeOzmBk-1ZBb1SRE/s1600/DSCF2946.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 445px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgBQgED-JiKpDDNi0m6Chz17qAgTY3H5l4fWEy8FolKWCyYizyDXg1UvI4qcvvEXpgWinM4ih3_iiWDfEqxr7DWoENBf70I4bBAnxvclG7Ak3-FP8UXJk33Tq0hxUeOzmBk-1ZBb1SRE/s400/DSCF2946.JPG" alt="" id="BLOGGER_PHOTO_ID_5715647156063933810" border="0" /></a>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-18098971289238569622012-03-01T02:20:00.004-08:002012-03-09T21:09:03.926-08:00Coconut and cashew cookies<span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKeWke1SBvi8U4CSTBqnX0Dy1B5qnNwyYoR9UPL1U96qVm5Y4iiFrko4f6iye2hIt1m4QwUUwT6rwm0ZHeqXBufH3NjIeohcm_r9IDzlV7zt0tigR8BtzsEdMuEv2OhHtQnK5_PGR6TA/s1600/DSCF3304.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 460px; height: 345px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKeWke1SBvi8U4CSTBqnX0Dy1B5qnNwyYoR9UPL1U96qVm5Y4iiFrko4f6iye2hIt1m4QwUUwT6rwm0ZHeqXBufH3NjIeohcm_r9IDzlV7zt0tigR8BtzsEdMuEv2OhHtQnK5_PGR6TA/s400/DSCF3304.JPG" alt="" id="BLOGGER_PHOTO_ID_5714877282991579586" border="0" /></a></span><span style="font-size:130%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5K1HErsS5kYAHh6riCdYl3nMmX2VsCjM7VNDsvY5N-01e5RNwD9IEilrgs6IhB8kMiklkxFsw0gOpc655zPrhLJheprUvDbptpUe8-EPZCUXp1Gl9EBThAW124ldkM2KGXo2h1s7KdQ/s1600/DSCF3306.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 319px; height: 426px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5K1HErsS5kYAHh6riCdYl3nMmX2VsCjM7VNDsvY5N-01e5RNwD9IEilrgs6IhB8kMiklkxFsw0gOpc655zPrhLJheprUvDbptpUe8-EPZCUXp1Gl9EBThAW124ldkM2KGXo2h1s7KdQ/s400/DSCF3306.JPG" alt="" id="BLOGGER_PHOTO_ID_5714877278166342082" border="0" /></a></span><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM9SKbkq-_gjkJQndPOY2uJMqsAI9biYgA-Z145BlaBMCLOSBJRBeYxlr4nRP5ZKIWQL_VhxG3v6g5hB1ex0RC1G9QIbDxTG7b2CgbmCLyY_IliRx0mGjvAGSvVobTJsP3q70Nocz95k/s1600/DSCF3303.JPG"><br /></a><br />What do you make of coconut + cashews + ginger?<br /><br />Coconut and cashew cookies with a kick of course :)<br /><br />Yup! They sound great doesn't it. OH and let me tell you they taste twice as good.<br /><br />So lets get these puppies baking :D<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80NYaedVnaDx15kuaZLsm5UEkSWMglPosYslX_UFxcTHZYNzLIxKdXcgNPVu8___kG3XDPP40EsHFnb1g2GxcFPbiMnhaQq8mj6i0n7zVp6masDXVn3qCC1WS2tch5NDf7_C-ovUhWtQ/s1600/DSCF3307.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 434px; height: 325px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80NYaedVnaDx15kuaZLsm5UEkSWMglPosYslX_UFxcTHZYNzLIxKdXcgNPVu8___kG3XDPP40EsHFnb1g2GxcFPbiMnhaQq8mj6i0n7zVp6masDXVn3qCC1WS2tch5NDf7_C-ovUhWtQ/s400/DSCF3307.JPG" alt="" id="BLOGGER_PHOTO_ID_5714877270488269346" border="0" /></a></span><span style="font-size:130%;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafEBF3BcoFwa00lNDmyoYsMvhGT6m11tTV3zlHZZXrOvTYvSX2bJZA6MITih796bCk80byEycVqdSpv3UXAZXnsibEMmw7csf6PTFe03jp_s-z2g5An0p3Zko3DwTVgyk-ZcW1fOhbM4/s1600/DSCF3305.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 321px; height: 428px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafEBF3BcoFwa00lNDmyoYsMvhGT6m11tTV3zlHZZXrOvTYvSX2bJZA6MITih796bCk80byEycVqdSpv3UXAZXnsibEMmw7csf6PTFe03jp_s-z2g5An0p3Zko3DwTVgyk-ZcW1fOhbM4/s400/DSCF3305.JPG" alt="" id="BLOGGER_PHOTO_ID_5714877265862538418" border="0" /></a></span><span style="font-size:130%;"><br /><br /><span style="font-weight: bold;">Coconut and cashew cookies</span> <span style="font-size:85%;">(GoodFood magazine)</span><br /><br />cashews - 140 g<br />dessicated coconut - 85 g<br />plain flour - 175 g<br />baking powder - 1/2 tsp<br />butter - 140 g<br />brown sugar - 125 g<br />ginger - 1 tbs<br />egg - 1<br /><br />- preheat oven to 180c<br />- split cashews in half and set 3-4 tbs aside<br />- in a food processor, blend the flour, baking powder, butter, sugar, ginger and egg. mix in the coconut and nuts<br />- make into round balls and flatten slightly, make sure to leave fair bit of space in between.<br />- sprinkle with some nuts and bake for 10-15 min until golden</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM9SKbkq-_gjkJQndPOY2uJMqsAI9biYgA-Z145BlaBMCLOSBJRBeYxlr4nRP5ZKIWQL_VhxG3v6g5hB1ex0RC1G9QIbDxTG7b2CgbmCLyY_IliRx0mGjvAGSvVobTJsP3q70Nocz95k/s1600/DSCF3303.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 456px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM9SKbkq-_gjkJQndPOY2uJMqsAI9biYgA-Z145BlaBMCLOSBJRBeYxlr4nRP5ZKIWQL_VhxG3v6g5hB1ex0RC1G9QIbDxTG7b2CgbmCLyY_IliRx0mGjvAGSvVobTJsP3q70Nocz95k/s400/DSCF3303.JPG" alt="" id="BLOGGER_PHOTO_ID_5714877258012792098" border="0" /></a><br />-frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com2tag:blogger.com,1999:blog-2252308953148974465.post-58512225059687130472012-02-28T01:04:00.005-08:002012-03-09T21:08:39.599-08:00samosa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1W7AfZ9jll_BqWFPNYrRVUL8GzpPZGcNze3dAjFHtz1YynvRAHNA6y6ldqpAwsij6PnfCjUd1D9OkueJb-jlauosbR_d-Wq-e35kRO5kShWhnmb_YpsDfWCqXxuSiJvZYFRZ7G3DxlGc/s1600/DSCF3236.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFrbsUbYZjRMLJ5ApWgL6Q1paU1ead-l5HzIbX959F6glqadZodG-GRgCuZn8XFro9CC0pUv9watybUqdNMkLT8359tOFJy0sSNp24Gmk4RxznTXKOON5y_JqNzxiZB1CiNmYruhUeqA/s1600/DSCF3240.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 482px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFrbsUbYZjRMLJ5ApWgL6Q1paU1ead-l5HzIbX959F6glqadZodG-GRgCuZn8XFro9CC0pUv9watybUqdNMkLT8359tOFJy0sSNp24Gmk4RxznTXKOON5y_JqNzxiZB1CiNmYruhUeqA/s400/DSCF3240.JPG" alt="" id="BLOGGER_PHOTO_ID_5714117500870090002" border="0" /></a><br /><span style="font-size:130%;">Samosa is a traditional Indian/Pakistani snack. It is basically a potato filled snack, although it can be filled with other vegetables or meat. However, if you are going traditional, it is the spicy potato filling. The hero is the pastry here, has to be beautifully crispy.<br /><br />It is dee-lee-cious<br /><br />They are made into triangular shapes and deep fried to a gorgeous golden color.<br /><br /></span><div style="text-align: center;"><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aBXNst8ySEL_1pvEecabyJuYCkeL1nzDe8raixonDv0uDuM8rWH1LfmuA5K3pAbLs4YM3bK-Pv7p0DW6uSmRCq4wKqBTGsF4LYhuOiG5Uul3biWR1vMmK6nXDMuUGTw8INaOjEZZmx8/s1600/DSCF3207.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 378px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aBXNst8ySEL_1pvEecabyJuYCkeL1nzDe8raixonDv0uDuM8rWH1LfmuA5K3pAbLs4YM3bK-Pv7p0DW6uSmRCq4wKqBTGsF4LYhuOiG5Uul3biWR1vMmK6nXDMuUGTw8INaOjEZZmx8/s400/DSCF3207.JPG" alt="" id="BLOGGER_PHOTO_ID_5714115648537059458" border="0" /></a></span><span style="font-size:130%;">resting :)<br /><br /></span></div><span style="font-size:130%;"><span style="font-weight: bold;">Samosa</span><br /><br />carom seeds - 1/2 tsp<br />salt - 1/2 tsp<br />butter melted - 1/2 c<br />plain flour - 3 c<br /><br />- mix all the ingredients well<br />- add enough lukewarm water to make a dough-not too soft<br />- cover and let sit for 15-20 min<br /><br /></span><div style="text-align: center;"><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutHU1mc50JMR9QNeSCbMqlg1Y-9RiwkjPSkVZAnqx8oPFkDlrpKrTUeBaAX7MZH7Q0uNKQZ4yZtxOMavnf_Rh8FQJIIro7BQTrG__-ES9rp_FYhvrULbwDye5kCGupDV-PujrXW7dF0E/s1600/DSCF3210.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 373px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjutHU1mc50JMR9QNeSCbMqlg1Y-9RiwkjPSkVZAnqx8oPFkDlrpKrTUeBaAX7MZH7Q0uNKQZ4yZtxOMavnf_Rh8FQJIIro7BQTrG__-ES9rp_FYhvrULbwDye5kCGupDV-PujrXW7dF0E/s400/DSCF3210.JPG" alt="" id="BLOGGER_PHOTO_ID_5714115654477879650" border="0" /></a></span><span style="font-size:130%;">potato filling<br /></span></div><span style="font-size:130%;"><br /><span style="font-weight: bold;">Potato filling</span><br /><br />boiled potatoes - 3 med<br />cumin seeds - 1/2 tsp<br />carom seeds - 1/2 tsp<br />coriander seeds crushed - 1 tsp<br />pomegranate powder - 1 tsp<br />chili flakes - 1 tsp<br />salt - 1 tsp<br /><br />- mash potatoes- leave some chunks and don't over mash<br />- mix in all the spices<br />- make ping pong ball size rounds<br /><br /></span><div style="text-align: center;"><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAtD4c1IC4sQ49wrPyMNIvbfak9Eql-ltrJH8zdOAOuS1xu-e5TXi9XfPe1fp3_kkLCEaURo106cZfcELNofRE_9pRZ6pTm5dwvb5Ygwr_aPx01G8-xrb-xw1x3Krxq-Tv90rD-8u2_g/s1600/DSCF3213.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 364px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAtD4c1IC4sQ49wrPyMNIvbfak9Eql-ltrJH8zdOAOuS1xu-e5TXi9XfPe1fp3_kkLCEaURo106cZfcELNofRE_9pRZ6pTm5dwvb5Ygwr_aPx01G8-xrb-xw1x3Krxq-Tv90rD-8u2_g/s400/DSCF3213.JPG" alt="" id="BLOGGER_PHOTO_ID_5714115659902807458" border="0" /></a></span><span style="font-size:130%;"> roll out into oval shape and cut from the middle<br /><br /></span><div style="text-align: center;"><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhJhyphenhyphenxc8lHTllm7sELJ20PU_SxsmxiyPhBo45nD3nN0KODuiyTeo1JXFlShCk0VsKccdKHOHgcd6mW4IDMR16Nis7O1DKKVL8FLfL7-PCWKD5cLI-Ww5g0clIzXyUuaBR0ZYZuTmg0Ig/s1600/DSCF3214.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 363px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhJhyphenhyphenxc8lHTllm7sELJ20PU_SxsmxiyPhBo45nD3nN0KODuiyTeo1JXFlShCk0VsKccdKHOHgcd6mW4IDMR16Nis7O1DKKVL8FLfL7-PCWKD5cLI-Ww5g0clIzXyUuaBR0ZYZuTmg0Ig/s400/DSCF3214.JPG" alt="" id="BLOGGER_PHOTO_ID_5714115670531545890" border="0" /></a></span><span style="font-size:130%;">bring the two corners together into a cone shape and secure with water<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Yjz8lvCGIM5PKyHp9VtFmkrrPABZL80HgcZHXGWK1wtHCAXvKM7HEFVv8JqtGHZ5f4XKi2wV5oHzF7CroI6584lgmJ3lyvSFqZt-5Znt8EjivXDOoNj921SgN1wKkHAMZXpdAmRZhhw/s1600/DSCF3217.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 359px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Yjz8lvCGIM5PKyHp9VtFmkrrPABZL80HgcZHXGWK1wtHCAXvKM7HEFVv8JqtGHZ5f4XKi2wV5oHzF7CroI6584lgmJ3lyvSFqZt-5Znt8EjivXDOoNj921SgN1wKkHAMZXpdAmRZhhw/s400/DSCF3217.JPG" alt="" id="BLOGGER_PHOTO_ID_5714115673479619266" border="0" /></a></span><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied39h36_3jIaQbuQcWhCrfniXNa11f-45jX_ArpowAGlwJ6gsmLQCIBr1wnDgQ_R7872bWl1446r7HXP440pdo-yAd_GkuhpFMQwdUA06aYVHtRAW6B7OEbZRRmni3bPAC8WOvf7KxkQ/s1600/DSCF3218.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 339px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied39h36_3jIaQbuQcWhCrfniXNa11f-45jX_ArpowAGlwJ6gsmLQCIBr1wnDgQ_R7872bWl1446r7HXP440pdo-yAd_GkuhpFMQwdUA06aYVHtRAW6B7OEbZRRmni3bPAC8WOvf7KxkQ/s400/DSCF3218.JPG" alt="" id="BLOGGER_PHOTO_ID_5714117481382550482" border="0" /></a></span></div></div><div style="text-align: center;"><span style="font-size:130%;"> fill in with the potato filling and close in the ends<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTXVG8GGi5yb7de45JwPpGJFCmSfBl6ULJsLI424Yl_kR7Fqt3SGuXz_2TSTXNT_m3_k6FUPpsCC5QbHzwwJw9jXEEW2VACcpoIQicWvX2qPdQEBlhjSPowWprDmjzIG_iq8foUn2sas/s1600/DSCF3219.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 370px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTXVG8GGi5yb7de45JwPpGJFCmSfBl6ULJsLI424Yl_kR7Fqt3SGuXz_2TSTXNT_m3_k6FUPpsCC5QbHzwwJw9jXEEW2VACcpoIQicWvX2qPdQEBlhjSPowWprDmjzIG_iq8foUn2sas/s400/DSCF3219.JPG" alt="" id="BLOGGER_PHOTO_ID_5714117490156852162" border="0" /></a></span><span style="font-size:130%;">heat up enough oil and deep fry till golden<br /></span></div><span style="font-size:130%;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1W7AfZ9jll_BqWFPNYrRVUL8GzpPZGcNze3dAjFHtz1YynvRAHNA6y6ldqpAwsij6PnfCjUd1D9OkueJb-jlauosbR_d-Wq-e35kRO5kShWhnmb_YpsDfWCqXxuSiJvZYFRZ7G3DxlGc/s1600/DSCF3236.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 445px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1W7AfZ9jll_BqWFPNYrRVUL8GzpPZGcNze3dAjFHtz1YynvRAHNA6y6ldqpAwsij6PnfCjUd1D9OkueJb-jlauosbR_d-Wq-e35kRO5kShWhnmb_YpsDfWCqXxuSiJvZYFRZ7G3DxlGc/s400/DSCF3236.JPG" alt="" id="BLOGGER_PHOTO_ID_5714117505719916098" border="0" /></a></span><span style="font-size:130%;">They go very well with chat, which I will hopefully share the recipe in the near future :):)</span>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-35473408514245459132012-02-26T01:36:00.005-08:002012-03-09T21:11:01.370-08:00Lemon poppy seed with lemon boiled frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPtCQrAOh1YTmW86wxhZLquz5kkZaiJ6GhLD5DYmVcBISW-uDjO1j1wgH3wfDxGBUzOzQQz3v5b1TpGQvwhApUd04mZ14zWyj9SUgWot6Lc81lSxjSTzOaUqqXxwhQzewAd836HxX7TU/s1600/DSCF3007.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3VZx1rFwprAgSJ4BDv9yYn0PmZO_mX4FF16wq4P3DVy9GAPvWd5ubunJe2vIsirpb9A6M5TAqqAp-KzperbyC1z1pT1wBfM9NpK_ZCKCnTu9N3t9DYX7x7difM8BEu_FoqI54oEh62U/s1600/DSCF3008.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 470px; height: 357px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3VZx1rFwprAgSJ4BDv9yYn0PmZO_mX4FF16wq4P3DVy9GAPvWd5ubunJe2vIsirpb9A6M5TAqqAp-KzperbyC1z1pT1wBfM9NpK_ZCKCnTu9N3t9DYX7x7difM8BEu_FoqI54oEh62U/s400/DSCF3008.JPG" alt="" id="BLOGGER_PHOTO_ID_5713389234324687570" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeL3pSkmjGE-sF_GhyTu1knMXs7lHydYUgQi96DLXPf6xfPQiwyL79k6nIXqRAy6rklatKGfM7JIJWBBEAzMYm2g7X6RbbuGWdRfod3Fgd_AP13BHTcMctl7UWC7y6N9Vv3RcLd9Sq3Q/s1600/DSCF3012.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeL3pSkmjGE-sF_GhyTu1knMXs7lHydYUgQi96DLXPf6xfPQiwyL79k6nIXqRAy6rklatKGfM7JIJWBBEAzMYm2g7X6RbbuGWdRfod3Fgd_AP13BHTcMctl7UWC7y6N9Vv3RcLd9Sq3Q/s400/DSCF3012.JPG" alt="" id="BLOGGER_PHOTO_ID_5713389226133044162" border="0" /></a><br /><span style="font-size:130%;">I made this cake a while ago but misplaced the pictures. The recipe is a classic that's always a hit and you never get sick of eating it (I certainly don't :D). I must admit I love poppy seed. They are very addictive, especially in cakes :P<br /><br />Pretty much everyone has made or eaten this cake with or without slight variations. The icing that goes with it enhances its flavor even more. There are various icings that are used with this cake, Lemon drizzle, butter cream ...... many more, and they all go equally well.<br /><br />I however chose a very different frosting to compliment this gorgeous citrus cake, lemon boiled frosting. This particular frosting is a little bit tricky to make but the result is certainly awarding. They taste absolutely divine together.<br /><br />Also, for this cake I got a bit carried away and added a dash of vibrant colors and made a rainbow lemon poppy seed cake :) I love pretty colors.<br /><br /><br /><span style="font-weight: bold;">Lemon poppy seed cake </span><span style="font-size:85%;">( Womens weekly)</span><br /><br />butter - 200 g<br />self-raising flour - 2 c<br />eggs - 3<br />sugar - 1 c<br />milk - 180 ml<br />poppy seed - 45 g<br /><br />- preheat to 180 c, line and grease baking pan<br />- combine milk and poppy seed and leave for 10 min<br />- beat the eggs, butter, sugar until pale and mix in the flour and mix in the poppy seeds<br />- bake for 45 min or until done<br /><br /><br /></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPtCQrAOh1YTmW86wxhZLquz5kkZaiJ6GhLD5DYmVcBISW-uDjO1j1wgH3wfDxGBUzOzQQz3v5b1TpGQvwhApUd04mZ14zWyj9SUgWot6Lc81lSxjSTzOaUqqXxwhQzewAd836HxX7TU/s1600/DSCF3007.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 445px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPtCQrAOh1YTmW86wxhZLquz5kkZaiJ6GhLD5DYmVcBISW-uDjO1j1wgH3wfDxGBUzOzQQz3v5b1TpGQvwhApUd04mZ14zWyj9SUgWot6Lc81lSxjSTzOaUqqXxwhQzewAd836HxX7TU/s400/DSCF3007.JPG" alt="" id="BLOGGER_PHOTO_ID_5713389239922029202" border="0" /></a><span style="font-size:85%;">pretty flowers :)<br /></span></div><br /><span style="font-size:130%;"><span style="font-weight: bold;">Lemon boiled frosting</span><br /><br />egg whites - 2<br />sugar - 1 c<br />water - 1/3 c<br />lemon juice 1/2 tbs<br />corn syrup - 1 tbs<br />salt - a pinch<br /><br />- put the sugar, water, corn syrup and salt in a saucepan and sitr until dissolved<br />- boil without stirring until reaches 120 c<br />- in a bowl beat the egg whites until stiff, slowly add the syrup whilst beating<br />- add the lemon juice and continue beating for 10-15 min until very stiff and holds its shape</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZBkJCOCyc9V64LFtvm0QqskIAAkMlg5GrWb72Zw5NekuyE-uNRVr4OUkDSPuP2EtM9xbLXmbsvyEu8iVFSordCKWP7LnSeyXbpmkzj9faw1W7VqHkJZ-8c1S87uyNo7itypWPYoZcM8/s1600/DSCF3016.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 361px; height: 482px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZBkJCOCyc9V64LFtvm0QqskIAAkMlg5GrWb72Zw5NekuyE-uNRVr4OUkDSPuP2EtM9xbLXmbsvyEu8iVFSordCKWP7LnSeyXbpmkzj9faw1W7VqHkJZ-8c1S87uyNo7itypWPYoZcM8/s400/DSCF3016.JPG" alt="" id="BLOGGER_PHOTO_ID_5713389221248164482" border="0" /></a><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqU3z8QtsDTE_Lt6TTTQMIOmsCGm3V5vIvZShZxVgQVYJK1H6JO3D_07j7IcMx9lIg2q4KfChtw5oGQtr_H6i4t3NSmX79RYVSB2mvDS_G9FnAeKodG-9VSJyXpHlfWDsEQbxH4piXr1M/s1600/DSCF3017.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 448px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqU3z8QtsDTE_Lt6TTTQMIOmsCGm3V5vIvZShZxVgQVYJK1H6JO3D_07j7IcMx9lIg2q4KfChtw5oGQtr_H6i4t3NSmX79RYVSB2mvDS_G9FnAeKodG-9VSJyXpHlfWDsEQbxH4piXr1M/s400/DSCF3017.JPG" alt="" id="BLOGGER_PHOTO_ID_5713389210121869394" border="0" /></a><span style="font-size:85%;">mmmmm.....</span><br /></div>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-52868977709685555212012-02-24T02:47:00.007-08:002012-02-24T03:44:12.048-08:00Pumpkin oatmeal cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACSm4lUXacWx6DrdtqUv36JlkIlfVBcPmXYfqn0IZK9Z5iWc6D1IvoXM_GWBose2LRm124jLnafsL2lrxsRLDq6Uv6ce6Fnrop2n2rUncSXcHJzmvMVEgbdpcDl54HoPc2rctc9lqgYE/s1600/DSCF3244.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidozVA8Fxe8VqnOOGUvOI3Rq9R0tGvPmM80Zw9HRYMghXwPJ3lYt2rJ8p2iKaOUDpLrQBqqomEwAct_E41nV8QDlS_4q7K4s0rfMdmtnxYgmDg3rqDCaqXA0RDiqEdGSTPGFPX0932ZCY/s1600/DSCF3253.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 478px; height: 358px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidozVA8Fxe8VqnOOGUvOI3Rq9R0tGvPmM80Zw9HRYMghXwPJ3lYt2rJ8p2iKaOUDpLrQBqqomEwAct_E41nV8QDlS_4q7K4s0rfMdmtnxYgmDg3rqDCaqXA0RDiqEdGSTPGFPX0932ZCY/s400/DSCF3253.JPG" alt="" id="BLOGGER_PHOTO_ID_5712662837066228786" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinClzFiicpdBkCC7rPidvApWBoHmxj3QVAIL601kW28MzmLIs5tCHTbrhwrORsX_OlfGGgWhXuoVfR7wU5oJtKp7n3604A8_yN42kJJLkXXt9aVxtTs77jXN02cC8KqL37EWgONQJLo3o/s1600/DSCF3256.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 327px; height: 437px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinClzFiicpdBkCC7rPidvApWBoHmxj3QVAIL601kW28MzmLIs5tCHTbrhwrORsX_OlfGGgWhXuoVfR7wU5oJtKp7n3604A8_yN42kJJLkXXt9aVxtTs77jXN02cC8KqL37EWgONQJLo3o/s400/DSCF3256.JPG" alt="" id="BLOGGER_PHOTO_ID_5712662829577401394" border="0" /></a><br /><span style="font-size:130%;">I love pumpkin, especially in desserts. They taste great and have loads of benefits.<br /><br />Did you know that they are low in calories? I certainly didn't. It only has 26 calories per 100g and so are used by dieticians in weight reduction programs. Besides being low in calories, it is also packed full of antioxidants.<br />Anyway, bottom line- Its is good for you and you should have more of it.<br /><br />So this particular recipe is also good for you as it is made from oats and wholemeal flour and of course the low in calories pumpkin (I'm lovin it).<br /><br />For this recipe I made my own pumpkin puree as I bought fresh pumpkins for only 50c a kilo (BARGAIN!!!). I bought quite a bit and they are now happily sitting in my freezer :) The good thing about buying fresh pumpkin is that it doesn't cost you as much (if you find yourself a bargain) and also canned pumpkins don't come seeds (my seeds are sun bathing atm :p).<br /><br />Again, it is a very easy and stir-everything-together recipe that takes no time to make at all.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCb93L8D7KCsDDqJ2pE7OUBrme-5VpJbTACSqUJi3fWvIKD3C4R4LjJFGdglGO8_iX9I9SkF22l8dsuuBPd_ctiY8yBX4OwHpwtpz_p6FRbaeGM_p8TgaY8ytty8osAkJ4-WoQpwzqnk/s1600/DSCF3261.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 324px; height: 432px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCb93L8D7KCsDDqJ2pE7OUBrme-5VpJbTACSqUJi3fWvIKD3C4R4LjJFGdglGO8_iX9I9SkF22l8dsuuBPd_ctiY8yBX4OwHpwtpz_p6FRbaeGM_p8TgaY8ytty8osAkJ4-WoQpwzqnk/s400/DSCF3261.JPG" alt="" id="BLOGGER_PHOTO_ID_5712662849437827490" border="0" /></a><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Pumpkin oatmeal cookies</span> (homestyle magazine)<br /><br />margarine - 1 c<br />brown sugar - 1 1/2 c<br />pumpkin puree - 1 c<br />egg - 1<br />chopped nuts - 1 c<br />wholemeal flour - 2 c<br />oats - 1 1/3 c<br />baking soda - 1 tsp<br />cinnamon - 1 tsp<br />vanilla - 1 tsp<br /><br />- preheat to 180c, grease and line baking sheets<br />- beat the egg, margarine, sugar, vanilla until light and fluffy<br />- Add the pumpkin puree, flour, oats, baking soda, cinnamon and mix well-stir in the nuts<br />- drop table spoons on the baking sheets and bake for 15-20 min until done</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACSm4lUXacWx6DrdtqUv36JlkIlfVBcPmXYfqn0IZK9Z5iWc6D1IvoXM_GWBose2LRm124jLnafsL2lrxsRLDq6Uv6ce6Fnrop2n2rUncSXcHJzmvMVEgbdpcDl54HoPc2rctc9lqgYE/s1600/DSCF3244.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACSm4lUXacWx6DrdtqUv36JlkIlfVBcPmXYfqn0IZK9Z5iWc6D1IvoXM_GWBose2LRm124jLnafsL2lrxsRLDq6Uv6ce6Fnrop2n2rUncSXcHJzmvMVEgbdpcDl54HoPc2rctc9lqgYE/s400/DSCF3244.JPG" alt="" id="BLOGGER_PHOTO_ID_5712662842374112018" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6gf_cNRe6KCCVFCnqXFM2IoGukUx0lvi8gf2R5G7X2p3KYVUhJGy2Kuwyq0pi1Tof7wKpuRlxBbdd06vsPhdY5LrE5KG2N0v4GU7a4euBgeOFE-PX4-q8NKvH-od6xooASxyq8Q_m7o/s1600/DSCF3263.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 322px; height: 430px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6gf_cNRe6KCCVFCnqXFM2IoGukUx0lvi8gf2R5G7X2p3KYVUhJGy2Kuwyq0pi1Tof7wKpuRlxBbdd06vsPhdY5LrE5KG2N0v4GU7a4euBgeOFE-PX4-q8NKvH-od6xooASxyq8Q_m7o/s400/DSCF3263.JPG" alt="" id="BLOGGER_PHOTO_ID_5712662819113928322" border="0" /></a>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com2tag:blogger.com,1999:blog-2252308953148974465.post-66774452680291832552012-02-23T01:26:00.004-08:002012-02-23T02:04:16.331-08:00Sesame twists<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXb9klPdkY0-nqzfplZESUMge2qq4J9yQme9ZHcXshAycI_zxbW30oJlrrlntkOMlwMFDwQWWY-lWJpqC5mKmChr4ObO64rxrFGYNaLh0mBudzLVaIkyYy8sDcqJ8Z4VDQkylF2fvniY/s1600/IMAG1004.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 474px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXb9klPdkY0-nqzfplZESUMge2qq4J9yQme9ZHcXshAycI_zxbW30oJlrrlntkOMlwMFDwQWWY-lWJpqC5mKmChr4ObO64rxrFGYNaLh0mBudzLVaIkyYy8sDcqJ8Z4VDQkylF2fvniY/s400/IMAG1004.jpg" alt="" id="BLOGGER_PHOTO_ID_5712268719666114050" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-it3TTOLKFnO9c8mB2gBoOyyFWwRMRrl86qna9_8KMnwiEX0HYUD5vRH1vOQw9j1WlhM4xaNXwYfZGNXYL7HFC8kHZTBtRYHLbt9wBiJ1Re45B6UOVRNeZO5Js2ua69y8NKUaVy9ghI/s1600/IMAG1006.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 293px; height: 440px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-it3TTOLKFnO9c8mB2gBoOyyFWwRMRrl86qna9_8KMnwiEX0HYUD5vRH1vOQw9j1WlhM4xaNXwYfZGNXYL7HFC8kHZTBtRYHLbt9wBiJ1Re45B6UOVRNeZO5Js2ua69y8NKUaVy9ghI/s400/IMAG1006.jpg" alt="" id="BLOGGER_PHOTO_ID_5712268751685406114" border="0" /></a><br /><span style="font-size:130%;">As you know I bought a pack of ready-made puff pastry the other day for <a href="http://frostinghallucinations.blogspot.com.au/2012/02/fig-and-almond-tart-with-chocolate-ice.html">almond and fig tart</a>. I only used a couple of sheets and I'm still left with a few. I don't like to store things and plus my freezer was overly crowded. So i had to make something of it.<br /><br />This is a no-brainer. really simple, really quick. I used sesame seeds but you can use a whole range of variations. For the seasoning, I kept it simple and used just salt but again you can season with pepper or garlic or chili or whatever you like.<br /><br />Also, next time I make it, I will make a sweeter version of it. Probably sugar with a hint of cinnamon or cardamom and poppy seeds and.... I can go on about this and come with heaps of different flavors. It's simple yet the result is outstandingly delicious and crispy.<br /><br /><br /><span style="font-weight: bold;">Sesame twists</span><br /><br />puff pastry sheets<br />sesame seeds<br />salt<br /><br />- sprinkle heaps of sesame seeds on the puff pastry and sprinkle a bit of salt, with a rolling pin slightly press down the sesame seeds.<br />- cut strips and twist each strips and bake on high until golden</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfdOzPdfMQU38AI07FYBTfeIJggzGeYwCMAL5rfR1esRV2eUjSnIuDS9-CZguoFFh0EaB4ewpVtnnznVub43ilHghIJfIvcrogy0YeFRrirW_5K7cqShSh5cBMmf2tF4hti4tqV7zlhI/s1600/IMAG1002.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 319px; height: 477px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfdOzPdfMQU38AI07FYBTfeIJggzGeYwCMAL5rfR1esRV2eUjSnIuDS9-CZguoFFh0EaB4ewpVtnnznVub43ilHghIJfIvcrogy0YeFRrirW_5K7cqShSh5cBMmf2tF4hti4tqV7zlhI/s400/IMAG1002.jpg" alt="" id="BLOGGER_PHOTO_ID_5712268727473042706" border="0" /></a>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-81168476510747883082012-02-22T02:13:00.003-08:002012-03-09T21:13:06.755-08:00Fig and almond tart with chocolate ice cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdwa1KjCwwSIoePhjBJ7AjVWm8btNe19fsREXs6hhTEiAkREh4egfN3d-bauOoBz-zJ5FVKf69lmWJU9rFz4z5vzFjvRn_zDokcE-qoRhflJBy6CsHkd9SX_D98S3GqYVZnohjuN78tQ/s1600/IMAG1023.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvq0gvaZIFSsTaWYcAM-8wprK0X54lss_kCBJFAhWaT4dUtF_3uYBU3SPeL52gonoJ6xHjf2QmqMQmIbsuF8st0ZmKDE2V3mSUiK7-imelqRKbVQJQ_aXXy0ug72_pnsyjEE3l72FUg0/s1600/IMAG1024.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 443px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvq0gvaZIFSsTaWYcAM-8wprK0X54lss_kCBJFAhWaT4dUtF_3uYBU3SPeL52gonoJ6xHjf2QmqMQmIbsuF8st0ZmKDE2V3mSUiK7-imelqRKbVQJQ_aXXy0ug72_pnsyjEE3l72FUg0/s400/IMAG1024.jpg" alt="" id="BLOGGER_PHOTO_ID_5711914749668117474" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SHk4Z0kv3ryubX4BfE5VwDWYbLkhNIhiAFwyM-Ioq8KSAcCnoAfBcbzxUfZDorm9p_Kt586MEQ54-K7vIXJSfDNAss-jL7k21VmiDyRw1dsD2wYokOxWBxPmuFzcYnxZcv_S1s3s7bA/s1600/IMAG1018.jpg"><br /></a><br /><span style="font-size:130%;">This was my first time trying out fresh figs. I have had figs before but they were dried figs and they are much more sweeter than the fresh ones. In fact the fresh ones are hardly sweet (at least the ones I tried).<br /><br />I pre-planned everything for these gorgeous fresh figs. I wanted to make a beautiful fig and almond tart with chocolate ice cream that I had made the day before. So I went to the supermarket and bought all the things I needed.<br />I came home happy that I will be home all day by myself baking-but of-course to my disappointment I was told that we are expecting guests (had to happen didn't it).<br /><br />But I had already made my mind that I'm having almond and fig tart with chocolate ice cream. And so I did but with few changes.<br /><br />I used ready-made puff pastry. :D Yes, the good old ready-made puff pastry from the handy frozen aisle. They are there to be used right? So why not.<br /><br />This is a quick recipe that I managed to pull off and indulge in the small time frame that I had. Honestly, I don't think I wanted anything better :)<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SHk4Z0kv3ryubX4BfE5VwDWYbLkhNIhiAFwyM-Ioq8KSAcCnoAfBcbzxUfZDorm9p_Kt586MEQ54-K7vIXJSfDNAss-jL7k21VmiDyRw1dsD2wYokOxWBxPmuFzcYnxZcv_S1s3s7bA/s1600/IMAG1018.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 449px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SHk4Z0kv3ryubX4BfE5VwDWYbLkhNIhiAFwyM-Ioq8KSAcCnoAfBcbzxUfZDorm9p_Kt586MEQ54-K7vIXJSfDNAss-jL7k21VmiDyRw1dsD2wYokOxWBxPmuFzcYnxZcv_S1s3s7bA/s400/IMAG1018.jpg" alt="" id="BLOGGER_PHOTO_ID_5711914745233985234" border="0" /></a><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Almond and fig tart</span><br /><br />almond paste - 110g<br />cream cheese - 1/3 c<br />vanilla - 1 tsp<br />honey - 2 tbs<br />fresh figs - 4-5<br />Puff pastry sheets<br /><br />- preheat to 180c<br />- mix everything well except the figs<br />- spread the filling on the pastry<br />- slice the figs how ever you like it and lay it on top of the filling and fold the sides of the pastry<br />- bake until golden<br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdwa1KjCwwSIoePhjBJ7AjVWm8btNe19fsREXs6hhTEiAkREh4egfN3d-bauOoBz-zJ5FVKf69lmWJU9rFz4z5vzFjvRn_zDokcE-qoRhflJBy6CsHkd9SX_D98S3GqYVZnohjuN78tQ/s1600/IMAG1023.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 444px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdwa1KjCwwSIoePhjBJ7AjVWm8btNe19fsREXs6hhTEiAkREh4egfN3d-bauOoBz-zJ5FVKf69lmWJU9rFz4z5vzFjvRn_zDokcE-qoRhflJBy6CsHkd9SX_D98S3GqYVZnohjuN78tQ/s400/IMAG1023.jpg" alt="" id="BLOGGER_PHOTO_ID_5711914754778672178" border="0" /></a><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Chocolate ice cream</span><br /><br />dark chocolate - 110g<br />milk - 1 c<br />cream - 1 c<br />sugar - 1 c<br />coffee flavor - 1 tsp (or other variations)<br /><br />- Heat the milk and remove from the heat, add the chocolate and stir until smooth-cool<br />- whisk the eggs until fluffy and in the sugar and mix well<br />- add the cream, coffee and the chocolate mixture and blend well<br />- chill and freeze according to the ice cream maker and set</span>.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_rzF2axRbM1mpqvcDarx-PiqkTXY6ULBDGs5_zdo_I4LfWRPE4vN1Pqm-3H0hRb9p82o4NGDShOGNBae6haK3q4-NVf1eSaP_1tiyPLA3qpu0hLDlLjTAPIk5xe_XdTP20Pjumvu89s/s1600/IMAG1028.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 446px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_rzF2axRbM1mpqvcDarx-PiqkTXY6ULBDGs5_zdo_I4LfWRPE4vN1Pqm-3H0hRb9p82o4NGDShOGNBae6haK3q4-NVf1eSaP_1tiyPLA3qpu0hLDlLjTAPIk5xe_XdTP20Pjumvu89s/s400/IMAG1028.jpg" alt="" id="BLOGGER_PHOTO_ID_5711914765604655314" border="0" /></a>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-41653108964806332372012-02-20T18:22:00.000-08:002012-02-20T19:16:19.155-08:00Milk powder halwa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHACRVw5hS1DaA7CpNA3jaIXZgosxJHQSCiOzYt6Jjig35dGt4JSOZsu5KQESUw2x7t114gpfb4juOl935atlKjwtjRy-PX0VN7vCqKiLTsJugtv3EMi8iTP3LKcuGhpWaPBD86Jdzxt0/s1600/IMAG0687.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQqbp1jYenIFn9DWDEaagItATmupEtjTrnk8W68_Sgc0NXoNLjs4t1cfFuc4zFzNvgzkxZaPY07L7xG6kvLoCBICZbanoXfK1Ed6otujVkhnAiPvxRFb3IMr5Zrh7cAHtWS_tvjXSQv4/s1600/IMAG0686.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 386px; height: 494px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQqbp1jYenIFn9DWDEaagItATmupEtjTrnk8W68_Sgc0NXoNLjs4t1cfFuc4zFzNvgzkxZaPY07L7xG6kvLoCBICZbanoXfK1Ed6otujVkhnAiPvxRFb3IMr5Zrh7cAHtWS_tvjXSQv4/s400/IMAG0686.jpg" alt="" id="BLOGGER_PHOTO_ID_5711420346419835746" border="0" /></a><br /><span style="font-size:130%;">Yes the name doesn't sound too fancy (I'm not good with names at all), I have done a direct translation of it and originally it's called <span style="font-style: italic;">khushk dhood ka halwa</span>. Anyway it doesn't need any fancy name because it is a hit on its own.<br /><br />And I gotta admit I'm in love with middle eastern food a lot, probably because they use a lot of different spices and this beautiful sweet is no exception. Even though its categorized as a sweet, it is not overly sweet like some out there. And that's a good thing because then you can eat heaps of them right ;)<br /><br />This recipe was given to me by a family friend who is also equally passionate about baking and cooking. Shes much older than me but we do get along quite well, probably because we share the same interest and that becomes sort of our connection point.<br /><br />I have tried and eaten a lot of different sweets and this is easily in my top 5 (I have got a long list). It is very easy to make, very quick and very yummy. I always make this when I'm running out of time or when I don't feel like going through a lot of hassle.<br /><br /><span style="font-weight: bold;">Milk powder halwa</span><br /><br />Butter - 1/2 cup<br />Milk powder - 2 c<br />Condensed milk - 1 375g can<br />Almond - 1/2 c slithered<br />Cardamom powder - 1/2 tsp<br />Eggs - 4<br /><br />- In a pan over medium heat, add butter and milk powder and stir 3-4 min until browned evenly. make sure not to burn<br />- In a separate bowl whisk the eggs and add to the milk mixture, add condensed milk, cardamom powder and keep cooking till it comes together and it's doughy.<br />- stir in the almonds and transfer the mixture in a square or rectangular baking pan and smooth it out.<br />- decorate with some almonds and let cool- cut into square or diamonds. </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHACRVw5hS1DaA7CpNA3jaIXZgosxJHQSCiOzYt6Jjig35dGt4JSOZsu5KQESUw2x7t114gpfb4juOl935atlKjwtjRy-PX0VN7vCqKiLTsJugtv3EMi8iTP3LKcuGhpWaPBD86Jdzxt0/s1600/IMAG0687.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 361px; height: 479px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHACRVw5hS1DaA7CpNA3jaIXZgosxJHQSCiOzYt6Jjig35dGt4JSOZsu5KQESUw2x7t114gpfb4juOl935atlKjwtjRy-PX0VN7vCqKiLTsJugtv3EMi8iTP3LKcuGhpWaPBD86Jdzxt0/s400/IMAG0687.jpg" alt="" id="BLOGGER_PHOTO_ID_5711420351973167634" border="0" /></a>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com1tag:blogger.com,1999:blog-2252308953148974465.post-76346706738715755142012-02-19T01:37:00.000-08:002012-02-19T02:45:42.138-08:00Cherry muffins with passion fruit glace icing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9tEs0m8preOWXKCU5fRr6Id9IZSv2u_87pSRjuKu5Qx408lX_1PpqFCDJ0sVCe6YRxlMldl4Bw1plihdSkYvpRcCtWBf3UoSXtm5qzR3hiOZPtcH-qhjXT4wAhw7vzfcLwVqw74yesg/s1600/IMAG0824.jpg"><br /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztCYZ5M6m7NzvoCyBOqC1Z2bzFqpBUoYXXH2HYUI1LvAMj3xeMvrlUl8UXoYnoWQD-850C_QX62Mx9B0oog0oFwmiXYg-wmei6UOIGOvKoP6SDEppNR8B6bumFXDGcVsnAsXIy9qr6X0/s1600/IMAG0820.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 294px; height: 440px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztCYZ5M6m7NzvoCyBOqC1Z2bzFqpBUoYXXH2HYUI1LvAMj3xeMvrlUl8UXoYnoWQD-850C_QX62Mx9B0oog0oFwmiXYg-wmei6UOIGOvKoP6SDEppNR8B6bumFXDGcVsnAsXIy9qr6X0/s400/IMAG0820.jpg" alt="" id="BLOGGER_PHOTO_ID_5710789648344388354" border="0" /></a><span style="font-size:85%;">The famous box of cherries :P</span><br /><br /></div><br /><span style="font-size:130%;">Yes, I Still have plenty of cherries left from that big box.<br />And no, I am not whinging about it at all.<br />In fact, I am excited and thankful for that big box of cherries because that means I can try out many different recipes out there and have fun.<br /><br />And so continuing my hunt for recipes that use cherries I came across various gorgeous recipes including this soft and fluffy Cherry Muffins. These muffins are totally a breeze to make, only a matter of a quick stir with simple easily accessible ingredients.<br /><br />These muffins are a hit by themselves but you can make them extra special by topping them with passion fruit glace icing, which will make them deliciously glossy.<br /><br />I know youll find these muffins completely irresistible (coming from experience :D)<br /><br /></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9tEs0m8preOWXKCU5fRr6Id9IZSv2u_87pSRjuKu5Qx408lX_1PpqFCDJ0sVCe6YRxlMldl4Bw1plihdSkYvpRcCtWBf3UoSXtm5qzR3hiOZPtcH-qhjXT4wAhw7vzfcLwVqw74yesg/s1600/IMAG0824.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9tEs0m8preOWXKCU5fRr6Id9IZSv2u_87pSRjuKu5Qx408lX_1PpqFCDJ0sVCe6YRxlMldl4Bw1plihdSkYvpRcCtWBf3UoSXtm5qzR3hiOZPtcH-qhjXT4wAhw7vzfcLwVqw74yesg/s400/IMAG0824.jpg" alt="" id="BLOGGER_PHOTO_ID_5710789652964024050" border="0" /></a><span style="font-size:85%;">Just out of the oven :)</span><br /><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAF24fbKG0kOhuRMlNlOYgYd3x6X3iNb3wccYZgAYJwKYNH7iO-kE0pWae8rEx7DmvIsg_JlXmX8IupYjuVEa0BHHJ1uogw_SewwHas1IcmQQQblnBsG3nXED3zQmGmp2NtZo_1ivLxYg/s1600/IMAG0830.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 310px; height: 464px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAF24fbKG0kOhuRMlNlOYgYd3x6X3iNb3wccYZgAYJwKYNH7iO-kE0pWae8rEx7DmvIsg_JlXmX8IupYjuVEa0BHHJ1uogw_SewwHas1IcmQQQblnBsG3nXED3zQmGmp2NtZo_1ivLxYg/s400/IMAG0830.jpg" alt="" id="BLOGGER_PHOTO_ID_5710789641075940242" border="0" /></a><span style="font-size:85%;">Just as good by itself</span><br /><br /></div><br /><span style="font-size:130%;"><span style="font-weight: bold;">Cherry Muffins</span> (readers digest)<br /><br />cherries pitted - 400g<br />butter - 125<br />eggs - 3<br />brown sugar - 140g<br />vanilla - 1tsp<br />sour cream - 150g<br />self-raising flour - 350g<br /><br /><br />- preheat oven to 180c and line muffin pans<br />- whip up the butter, sugar, vanilla, sour cream and eggs just to combine<br />- sift in the flour and fold in the cherries<br />- bake for 20min or until done<br /><br /><br /></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7eKhAXDom0OAvISyNSrNkGznyK5bNmYKYlqIvrBq8pMCEzo7wtZilS8Se1CDOgZPX3wuTuApNLQecaXT5-yV84vOD2XHqTrKwVZ6XLrMnWQ9VcpVvF70osvF-j96xwChsGdd4sV60pY/s1600/IMAG0831.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 278px; height: 416px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7eKhAXDom0OAvISyNSrNkGznyK5bNmYKYlqIvrBq8pMCEzo7wtZilS8Se1CDOgZPX3wuTuApNLQecaXT5-yV84vOD2XHqTrKwVZ6XLrMnWQ9VcpVvF70osvF-j96xwChsGdd4sV60pY/s400/IMAG0831.jpg" alt="" id="BLOGGER_PHOTO_ID_5710789666249972914" border="0" /></a><span style="font-size:85%;">The glace icing looked a lot vibrant in real </span><br /></div><span style="font-size:130%;"><br /><br /><span style="font-weight: bold;">Passion fruit glace icing</span><br /><br />- passion fruit pulp - 4tbs<br />- icing sugar - 360g<br /><br />- mix the icing sugar and passion fruit pulp in a bowl<br />- stir the mixture over a bowl of simmering water until its smooth and glossy.<br />- simply dip you muffins in the icing and your done (told you its a too good too quick recipe)</span><br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PIkugbqthuksU-COBblxYPkkLW-6eocMTZc1t7lh09sPEUoa7E11v_xeueD71YfFvn_i9mYNCMahTaQF9F_brHWGQ9sfiL2cRwFN7bGuSJKLfKZHrA1Yq-c3ucWsgNnFS2-ZBg1oojI/s1600/IMAG0833.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 468px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PIkugbqthuksU-COBblxYPkkLW-6eocMTZc1t7lh09sPEUoa7E11v_xeueD71YfFvn_i9mYNCMahTaQF9F_brHWGQ9sfiL2cRwFN7bGuSJKLfKZHrA1Yq-c3ucWsgNnFS2-ZBg1oojI/s400/IMAG0833.jpg" alt="" id="BLOGGER_PHOTO_ID_5710789632821223986" border="0" /></a><span style="font-size:85%;">And the fluffiness :D</span><br /></div>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-64782940695542180272012-02-17T02:32:00.000-08:002012-02-17T03:27:57.861-08:00Banana oat bran muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vQgz_qLNouh7OP8ccgWhV2o00C3N5WoLq633Ck2JFUAd0ebF50Khau3Ns-iAIyTeCyjuFjz_S05Y-iOjRFMGR_RR0mOXjbMNPDkrg61lMtOHwnnzRWxEwA9Gz3lOoYqVG5o91G4VsyQ/s1600/IMAG0865.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSY-qvXbhF2YZoKBStNiFo9R-EFkpeFdbi9YVCqjVeXdi9EG3EgTQ4cjeZfa30a9Iel3x9wjwNLhXBprU5-u09PFbqY4GB1R_8OutTTJ3p04FTZSs9Gc0d09wrc5KSWOBlqyC5atVu-w/s1600/IMAG0868.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 473px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSY-qvXbhF2YZoKBStNiFo9R-EFkpeFdbi9YVCqjVeXdi9EG3EgTQ4cjeZfa30a9Iel3x9wjwNLhXBprU5-u09PFbqY4GB1R_8OutTTJ3p04FTZSs9Gc0d09wrc5KSWOBlqyC5atVu-w/s400/IMAG0868.jpg" alt="" id="BLOGGER_PHOTO_ID_5710063076115906018" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hSoWEERA00VHOvtXuYLJjvsXPQGGPvGpdIuZDlk52qc1ZJBHJMfROEXSLdUX0Ey4AQ-nKktvQY5xJ6DhcOVvuFw44d5sXpQXfH85GZLFopWJjYhDt3rvhocGw7nQhXXpAbRWyqAEt4E/s1600/IMAG0873.jpg"><br /></a><br /><span style="font-size:130%;">Another healthy snack.<br /><br />Seems like I am totally after a fiber and protein filled healthy diet doesn't it. Well its not that really. I just bought a big bag of oat bran (it was on sale, never miss out on a bargain :D) and thought what a better way of using it than in a muffin. And having bananas ripening away, I thought, let's make banana oat muffins.<br /><br />This recipe uses all the good stuff, ripe banana, nutritious carrot, healthy oat bran, wholemeal flour, honey, and not to mention the amount of butter it has (only 2 tbs) and I'm sure it can easily be swapped with vegetable oil for even healthier result.<br /><br />They are gorgeous, they are simple, they are irresistible and the best part is they satisfy your taste buds AND provide nutritional benefits.<br /><br />you can enjoy them for breakfast along with a glass of milk or a cup of earl grey. These muffins you can never have enough off. You can simply swap the fruits and try different variations, which I am planning to next time I make these munchkins. :)<br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hSoWEERA00VHOvtXuYLJjvsXPQGGPvGpdIuZDlk52qc1ZJBHJMfROEXSLdUX0Ey4AQ-nKktvQY5xJ6DhcOVvuFw44d5sXpQXfH85GZLFopWJjYhDt3rvhocGw7nQhXXpAbRWyqAEt4E/s1600/IMAG0873.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 431px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hSoWEERA00VHOvtXuYLJjvsXPQGGPvGpdIuZDlk52qc1ZJBHJMfROEXSLdUX0Ey4AQ-nKktvQY5xJ6DhcOVvuFw44d5sXpQXfH85GZLFopWJjYhDt3rvhocGw7nQhXXpAbRWyqAEt4E/s400/IMAG0873.jpg" alt="" id="BLOGGER_PHOTO_ID_5710063069073997746" border="0" /></a><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Banana oat bran muffins </span><span><span style="font-size:85%;">(adapted from homestyle magazine)</span></span><br /><br />butter, melted - 2tbs<br />brown sugar - 1/3 c<br />wholemeal flour - 3/4 c<br />baking powder - 1tsp<br />salt - 1/4 tsp<br />oat brain - 1/2 c<br />egg - 1<br />honey - 2 tbs<br />buttermilk - 1/2 c<br />vanilla - 1tsp<br />ripe banana - 1<br />carrot, grated - 1<br />applesauce - 3tbs<br /><br />- preheat oven to 180c and grease and line 6 muffin pan.<br />- beat the egg, honey, butter, vanilla, buttermilk and the brown sugar.<br />- sift in the flour, add the oat bran, baking soda, salt, the mashed banana, carrot and applesauce. combine well<br />- spoon mixture onto into the paper liners and bake for 30 min or until done</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vQgz_qLNouh7OP8ccgWhV2o00C3N5WoLq633Ck2JFUAd0ebF50Khau3Ns-iAIyTeCyjuFjz_S05Y-iOjRFMGR_RR0mOXjbMNPDkrg61lMtOHwnnzRWxEwA9Gz3lOoYqVG5o91G4VsyQ/s1600/IMAG0865.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 316px; height: 473px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vQgz_qLNouh7OP8ccgWhV2o00C3N5WoLq633Ck2JFUAd0ebF50Khau3Ns-iAIyTeCyjuFjz_S05Y-iOjRFMGR_RR0mOXjbMNPDkrg61lMtOHwnnzRWxEwA9Gz3lOoYqVG5o91G4VsyQ/s400/IMAG0865.jpg" alt="" id="BLOGGER_PHOTO_ID_5710063081883396546" border="0" /></a><br /><span style="font-size:85%;">* I added sultanas to these muffins and turned out they are not a family favorite. Next time I'll stick to the recipe :)</span>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com1tag:blogger.com,1999:blog-2252308953148974465.post-42682527747981737792012-02-16T02:45:00.000-08:002012-02-19T02:46:09.980-08:00Almond and honey nougat<span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHo0zIjP3dWHL4CsHIhRrLvDe3xXidytQ_aSq0F4Xb4X5zBoGrtTFlTTaR2KWIxcClh9nb64wgQN3aynA3bGGJbJlJTyHp1XoJ3hKoLmRYV-KVhdZBIBSFH7VLIqSM3WTGZtsQz_iJUQ/s1600/IMAG0736.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvJSDvHcjN4zpcviFrOy_im1Ebtuvgn4AzvI06LCA2QSgT3ovuBkHhp7lrCborHZx9bGsn2bG1ZLeZwSPVaSFscOeYr-lR_9eaAQJ88XM4u0dYhw5MKjoITBjRyyvgnqUKkHF1GgVyOs/s1600/DSCF3158.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 392px; height: 466px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvJSDvHcjN4zpcviFrOy_im1Ebtuvgn4AzvI06LCA2QSgT3ovuBkHhp7lrCborHZx9bGsn2bG1ZLeZwSPVaSFscOeYr-lR_9eaAQJ88XM4u0dYhw5MKjoITBjRyyvgnqUKkHF1GgVyOs/s400/DSCF3158.JPG" alt="" id="BLOGGER_PHOTO_ID_5709692661862976322" border="0" /></a></span><span style="font-size:130%;"><br />This was my third time making nougat. The first one was inedible, hard as rock. The second didn't set, so it was basically a sweet stiff egg white. This attempt was a third time lucky.<br /><br /><br />Nougat is a bit tricky to make... the process of whipping the egg whites and boiling sugar, the glucose (a bonus in this recipe! No glucose syrup needed) the honey seems (practically is) a lot of work. The boiling of sugar to the right temperature requires a lot of skills. And so achieving the best result comes not only from a good recipe but also from a lot of practice I think.<br /><br />A good nougat should be flavorful and fluffy without being too chewy. I have looked through many recipes but non of them have quite met my criteria of a flavorful and not too chewy nougat except for this one.<br /><br />It has the right amount of honey and nuts and is full of flavor. Finally a keeper!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2SX82rXJ7dd4GIf5M_j23u3n-JqWDqc1X2oPOdhBRrGH3Z_GdD2xQIeNPBVfHWiG_BjWAZdSZ4VWCun9TvI4r9n_51_hyphenhyphenWFExwLbYlK39E0JkstI8THIaztMGdIXW_G9bhcqvvXs1oCk/s1600/IMAG0727.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 259px; height: 348px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2SX82rXJ7dd4GIf5M_j23u3n-JqWDqc1X2oPOdhBRrGH3Z_GdD2xQIeNPBVfHWiG_BjWAZdSZ4VWCun9TvI4r9n_51_hyphenhyphenWFExwLbYlK39E0JkstI8THIaztMGdIXW_G9bhcqvvXs1oCk/s400/IMAG0727.jpg" alt="" id="BLOGGER_PHOTO_ID_5709692668193030594" border="0" /></a></span><span style="font-size:130%;"> <span style="font-size:85%;"> </span></span><span style="font-size:130%;"><span style="font-size:85%;"> its a good idea to wipe your utensils with vinegar to whip up a stiff egg white</span><br /><br /><span style="font-weight: bold;">Almond and honey nougat </span><span style="font-size:100%;">(Women's weekly)</span><br /><br />honey - 180g<br />caster sugar - 290g<br />water - 1tbs<br />egg white - 1<br />blanched almonds - 2 c<br /><br />- Grease a deep square cake tin and line with rice paper.<br />- combine honey, sugar, water and stir without boiling until sugar dissolves.<br />- bring to boil for 10min without stirring until reaches 160c and remove from heat<br />- beat egg white to soft peaks<br />- pour the syrup in thin stream to the egg white while beating<br />- continue beating til the mixture is very stiff and the mixer sounds like its about to die :)<br />- stir in the nuts (work quickly) and press firmly into the pan.<br />- cool and cut into squares.<br /><br />Not a big fan of nougat? you will like this one because it doesn't taste all sugar, its the real deal. :)</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHo0zIjP3dWHL4CsHIhRrLvDe3xXidytQ_aSq0F4Xb4X5zBoGrtTFlTTaR2KWIxcClh9nb64wgQN3aynA3bGGJbJlJTyHp1XoJ3hKoLmRYV-KVhdZBIBSFH7VLIqSM3WTGZtsQz_iJUQ/s1600/IMAG0736.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 360px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHo0zIjP3dWHL4CsHIhRrLvDe3xXidytQ_aSq0F4Xb4X5zBoGrtTFlTTaR2KWIxcClh9nb64wgQN3aynA3bGGJbJlJTyHp1XoJ3hKoLmRYV-KVhdZBIBSFH7VLIqSM3WTGZtsQz_iJUQ/s400/IMAG0736.jpg" alt="" id="BLOGGER_PHOTO_ID_5709692678086493842" border="0" /></a>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com1tag:blogger.com,1999:blog-2252308953148974465.post-51085169110555105632012-02-15T02:56:00.000-08:002012-02-15T04:19:23.718-08:00Authentic chicken biryani<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYlGJJL8YCJDkHlW9SsUaqAH2-0pnGHmkrN9y8R5B69F-XLEkBsxPpnGM3BOEUT3TCTwKgY0rS7ip04F38hb00A_2tqQuh_E9Px4R-3_1ck1eTzPGl0aD5GvsDMm1wsQAGD-ocecSTjsU/s1600/IMAG0708.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 399px; height: 482px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYlGJJL8YCJDkHlW9SsUaqAH2-0pnGHmkrN9y8R5B69F-XLEkBsxPpnGM3BOEUT3TCTwKgY0rS7ip04F38hb00A_2tqQuh_E9Px4R-3_1ck1eTzPGl0aD5GvsDMm1wsQAGD-ocecSTjsU/s400/IMAG0708.jpg" alt="" id="BLOGGER_PHOTO_ID_5709331601906438850" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQgwn71Spxhek0ZFxaw-aFJGrquDZO_NFH14cr88tg9oE-d2NDK-HHXhCqiJgIpmJW5_G8LU9cHB-E0rMvtg-RYX-EMC8Nbw3mLp_x1q-tUYg3P21oKqWHwCP6ycxpAuPLxNk1EGExrY/s1600/IMAG0715.jpg"><br /></a><br /><span style="font-size:130%;">As you probably know by now, I am not really into cooking that much. I eat whatever my mum cooks and don't really pay much attention as to what she cooks and how she cooks it.<br /><br />In saying that, it doesn't mean that I am totally ignorant about anything to do with cooking. Its just that I really don't like it as much because I don't get to play around with it and have as much fun as to when I bake. However, I do thoroughly enjoy trying out new recipes from different countries all over the world. This type of cooking I love and can cook tirelessly for hours and still enjoy every bit of it.<br /><br />This authentic chicken biryani recipe was given to me by my good friend at work. She is from Pakistan and this biryani as the name says it is an authentic Pakistani biryani. It is packed full of flavors with different spices. And speaking of spices, this dish has plenty of spice. So feel free to adjust the spices (in particular the chili powder and garam masala) according to your taste.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSW099HTLrPvZsYHSh3JEs5I_IoIvF7WUdRa2dfQfVl4G7rWhpAZkUL0XqAyLZsaqHj9ZilmnGBQCArGmR4MyfsrzuXlgk8FobV7KgDtkdNeYr7AY9HZ3k13td0GVZsqfUlB-OiQistk/s1600/IMAG0711.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 456px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSW099HTLrPvZsYHSh3JEs5I_IoIvF7WUdRa2dfQfVl4G7rWhpAZkUL0XqAyLZsaqHj9ZilmnGBQCArGmR4MyfsrzuXlgk8FobV7KgDtkdNeYr7AY9HZ3k13td0GVZsqfUlB-OiQistk/s400/IMAG0711.jpg" alt="" id="BLOGGER_PHOTO_ID_5709331592013040962" border="0" /></a><br /><span style="font-size:130%;"><br /></span><span style="font-weight: bold;font-size:130%;" >Chicken Biryani</span><span style="font-size:130%;"><br /><br /></span><span style="font-weight: bold;font-size:130%;" >For the Masala</span><span style="font-size:130%;"><br />Basmati rice - 2 1/2<br />Chicken - 1 medium size cut into pieces<br />oil - 1/3 c<br />onion - 3 medium<br />garlic - 1 tbs paste<br />ginger - 1tbs paste<br />yogurt - 1 1/2 c<br />Kewra water - 2tbs (can be found in Indian stores)<br />cloves - 10<br />black cardamoms - 2<br />cinnamon - 2 small sticks<br />whole black pepper - 1tsp<br />cumin seeds - 1tsp<br />green cardamoms - 10<br />mint - handful<br />green chillies - 6<br />prunes - 5-6<br />salt - to taste<br />red chili powder - to taste<br />coriander powder - 1tsp<br />lemon - 1<br /><br /></span><span style="font-weight: bold;font-size:130%;" >For the Rice</span><span style="font-size:130%;"><br />cumin seeds - 1/2tsp<br />cloves - 10<br />salt - 1 1/2 tbs<br /><br />- Boil the rice along with the cloves and salt in enough water until they are done 3/4 way through and drain the water<br />- meanwhile, slice the onions and fry in the oil till they are brown, take half of it out onto a paper towel to dry the excess oil<br />- on the other hand while the onions are browning up, process the green cardamoms into powder and set aside.<br />- process the black cardamoms, cinnamon, black pepper and cumin into powder (garam masala).<br />- in the remaining onion, add the chicken, ginger garlic paste, salt, red chili powder, coriander and the garam masala<br />- cover and cook till the chicken is cooked<br />- while the chicken is cooking, cut the lemon into slices, chop the mint and the green chillies<br />- crush the remaining fried onions with your hand and add it to the yogurt and mix well<br />- when the chicken is cooked, add the yogurt mix and cook till the oil is separated and turn off the heat, add kewra water and the prunes<br />- in a rice cooker (a pot will do equally fine) add half the rice, top it with the chicken mix and then the green chillies, mint, lemon and powdered green cardamom<br />- top with the remaining rice and add a few drops of orange color to make it even more vibrant<br />- cover and cook on very low heat for 10-15 min<br /><br /><br />This dish is an absolute treat. Yes, it is a lot to take in and it takes a lot of planning and a heck of a lot of time, but hey, you can not ignore the end result. It is spicy and it is delicious.<br /><br />I can have this even for breakfast!! No kidding, its yummy.<br /><br />WARNING!! it is quite spicy, if you can't take the heat you might want to cut down on the chili powder and the garam masala. :)</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQgwn71Spxhek0ZFxaw-aFJGrquDZO_NFH14cr88tg9oE-d2NDK-HHXhCqiJgIpmJW5_G8LU9cHB-E0rMvtg-RYX-EMC8Nbw3mLp_x1q-tUYg3P21oKqWHwCP6ycxpAuPLxNk1EGExrY/s1600/IMAG0715.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 284px; height: 425px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQgwn71Spxhek0ZFxaw-aFJGrquDZO_NFH14cr88tg9oE-d2NDK-HHXhCqiJgIpmJW5_G8LU9cHB-E0rMvtg-RYX-EMC8Nbw3mLp_x1q-tUYg3P21oKqWHwCP6ycxpAuPLxNk1EGExrY/s400/IMAG0715.jpg" alt="" id="BLOGGER_PHOTO_ID_5709331581704797538" border="0" /></a>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-25086916775479644182012-02-14T02:11:00.000-08:002012-03-09T21:13:31.042-08:00Chocolate Fudge Faces<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0whEUnCTqQ33PkW0L8MT2cnKVKe7mkQ3451Ed7IVbRi9KqwwsuZKplQjvKMiPMNPZSmANoOv1Bb4ASGyNcJ99u4BeCPCNnxnBgyqgDyHXWEnl4vcs-GVjwfsshki81o1Mhgi1JgOdmc/s1600/IMAG0200.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 462px; height: 420px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0whEUnCTqQ33PkW0L8MT2cnKVKe7mkQ3451Ed7IVbRi9KqwwsuZKplQjvKMiPMNPZSmANoOv1Bb4ASGyNcJ99u4BeCPCNnxnBgyqgDyHXWEnl4vcs-GVjwfsshki81o1Mhgi1JgOdmc/s400/IMAG0200.jpg" alt="" id="BLOGGER_PHOTO_ID_5708939296285929650" border="0" /></a><br /><span style="font-size:130%;">I bake because it gives me a time out from the everyday boring and sometimes stressful life. I also bake because it gives me the pleasure that I crave.<br />Also it is fun and adventurous every time. Not to mention all the delicious smells that fill the entire house and the happy and excited faces of the people who you bake for.<br /><br />AH!! This is all the pleasure you can ask for.<br /><br />Baking these cuppies were FUN FUN from start to finish. Starting with the simple action of beating the butter and the sugar and sifting of the flour and mixing everything together, to the coloring and shaping of the fondant. And best of all letting your imagination run wild. :)<br /><br /><br /></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Zd-3tBbrK6kwWADZ82WgHouspny_BAu7A-VRzFM-DaJjMkClwjlj5BzzUbs-23GaTYkdIs40rrLVAQZPa6fX4N7ShK2NOCgDOMAOUpMEX2oJgZsywbu7SWR1vvlRiiiKfa-1WITQhaE/s1600/IMAG0203.jpg"><img style="cursor: pointer; width: 284px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Zd-3tBbrK6kwWADZ82WgHouspny_BAu7A-VRzFM-DaJjMkClwjlj5BzzUbs-23GaTYkdIs40rrLVAQZPa6fX4N7ShK2NOCgDOMAOUpMEX2oJgZsywbu7SWR1vvlRiiiKfa-1WITQhaE/s320/IMAG0203.jpg" alt="" id="BLOGGER_PHOTO_ID_5708939816717564754" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMnKhYVnIoChyphenhyphenLMj7ronMNPKy-u1JemqXYrhyRpU5z09GButzJAYbGPp9TzXaWtRq-N0733FinbjKKaxY8nMupn6TIV6r1sxcLWfB-AsxK_dc4MxVKI0QDuyM2qFdMQ8AvzbvJRQOcHw/s1600/IMAG0204.jpg"><img style="cursor: pointer; width: 284px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMnKhYVnIoChyphenhyphenLMj7ronMNPKy-u1JemqXYrhyRpU5z09GButzJAYbGPp9TzXaWtRq-N0733FinbjKKaxY8nMupn6TIV6r1sxcLWfB-AsxK_dc4MxVKI0QDuyM2qFdMQ8AvzbvJRQOcHw/s320/IMAG0204.jpg" alt="" id="BLOGGER_PHOTO_ID_5708939825604627906" border="0" /></a><br />Mum and Dad :)<br /></div><span style="font-size:130%;"><br /></span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUkuyr3FtjQDOBwxFKWIob7A1yQiPTlyrZoJJP20_a4yYcppSLZ6jLzkYDawH0vUH8QfkPoXmwWCD7UjsVVK7OvFr73Mgj0A9k6udKnv8ZkQjQc5Pgm8G2nWb8R-3301iQxIPEE5IHoo/s1600/IMAG0205.jpg"><img style="cursor: pointer; width: 302px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUkuyr3FtjQDOBwxFKWIob7A1yQiPTlyrZoJJP20_a4yYcppSLZ6jLzkYDawH0vUH8QfkPoXmwWCD7UjsVVK7OvFr73Mgj0A9k6udKnv8ZkQjQc5Pgm8G2nWb8R-3301iQxIPEE5IHoo/s320/IMAG0205.jpg" alt="" id="BLOGGER_PHOTO_ID_5708939840291345010" border="0" /></a><br />brother, currently going through hormonal changes. so the pimples :P<br /><br /></div><span style="font-size:130%;"><span style="font-weight: bold;">Chocolate Fudge cupcakes</span> (Homestyle magazine)<br /><br />Broken dark chocolate - 50g<br />butter - 85g<br />milk - 1tbs<br />self-raising flour - 200g<br />bicarb soda - 1/2 tsp<br />brown sugar - 85g<br />caster sugar - 50g<br />egg - 1<br />sour cream - 142ml<br /><br />- preheat oven to 180<br />- heat the chocolate, butter and milk until melted-cool<br />- mix the flour, soda, brown sugar and caster sugar<br />- in separate bowl beat the egg and sour cream and pour it into the flour mixture and and add the cooled chocolate mixture<br />- spoon into the cases and bake for 20 min until done<br /><br />* These cupcakes are chocolatey and perfect on their own but to make them extra special top with chocolate <a href="http://frostinghallucinations.blogspot.com.au/2012/02/this-might-sound-little-awkward.html">ganache</a>.<br />And if you are planning to have some fun with 'em, go ahead and roll yourself some fondant and play around :)</span><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDNAWyCUMecHcjZ0xjCYlnBkHQpastQ5MottWV6BYXA1m9F8sBB1qoXk2lcf2XP8-xvQ-e3eqH4lpFrk1mK1SMlQ693gKLA86yAlPI7UdOyBQ1Us8Nm-GGjQyh625ibol7NJYC3-u_Ek/s1600/IMAG0202.jpg"><img style="cursor: pointer; width: 288px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDNAWyCUMecHcjZ0xjCYlnBkHQpastQ5MottWV6BYXA1m9F8sBB1qoXk2lcf2XP8-xvQ-e3eqH4lpFrk1mK1SMlQ693gKLA86yAlPI7UdOyBQ1Us8Nm-GGjQyh625ibol7NJYC3-u_Ek/s320/IMAG0202.jpg" alt="" id="BLOGGER_PHOTO_ID_5708939812872171826" border="0" /></a><br />ME:)<br /></div>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com3tag:blogger.com,1999:blog-2252308953148974465.post-24366465660094521902012-02-13T01:57:00.000-08:002012-02-13T03:17:49.784-08:00Cherry and apple slice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIirq52KL2qMOCQjPVldw2-JG3-pTVA_ifOqw69tMr_IbjuoEHoPXN_T-ROCIxJl_n2QiLAqR6gEGHEkpp44OW-nTqLpraKAV_xyWF4M5hU72TmEdxVPFqGCeJojMZAn0AAWSX1BvtKc/s1600/IMAG0884.jpg"><br /></a><br /><span style="font-size:130%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP9VwzFPIPeneUL4Fv165bh4Mi94RwxJ4otpOulF134BfPmTM6kOCehwRMAb__DCqjAZ-sYz5wK5We_ReDScCWSDEooSauK0Gll41na-iS-vZEo9_vwod-YPPcw8p3pLUQ_-Ch2taCvU/s1600/IMAG0885.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 488px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP9VwzFPIPeneUL4Fv165bh4Mi94RwxJ4otpOulF134BfPmTM6kOCehwRMAb__DCqjAZ-sYz5wK5We_ReDScCWSDEooSauK0Gll41na-iS-vZEo9_vwod-YPPcw8p3pLUQ_-Ch2taCvU/s400/IMAG0885.jpg" alt="" id="BLOGGER_PHOTO_ID_5708566838927571458" border="0" /></a></span><span style="font-size:130%;"><br />As I said before, cherries are in abundance here and we have a box full waiting to be eaten. And because cherries are so delicate they go bad really quick. Despite the <a href="http://frostinghallucinations.blogspot.com.au/2012/02/cherry-jam.html">cherry jam</a> I made last time, there are still a lot left. So, I needed to find a way to use them once again.<br />I Googled "cherry recipes" and searched for a recipe that would tickle my fancy.<br />I don't like slices that are too dense or too sweet (well may be at times), mostly I like them light so I can have more of them. :)<br /><br />I searched and searched and I searched. NOTHING!!<br /><br />So I drove down to the local library and got a couple of baking books and thankfully found something relevant enough to get baking. :)<br /><br />The original recipe called for berries but cherry went equally well. My Dad could not stop eating!!<br /><br />Next time I make this slice Ill make double the batch so everyone gets to have them (or I can just store a couple before anyone gets their hands on them).<br /><br />Cherry and apple slice<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6OTizVw2IPdbDHihlKrCXnLUYWTGHQdW4Pqy8br3xE5CxW4MGoAUFCWucsLJxUVxIDGCRjJjodbpe2nhKtG6xTXe7aw3HrGqI2mHFlDCrrJwEvyDvxXEoHrWANLqcLOy42kPZssFdl4/s1600/IMAG0877.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 311px; height: 465px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht6OTizVw2IPdbDHihlKrCXnLUYWTGHQdW4Pqy8br3xE5CxW4MGoAUFCWucsLJxUVxIDGCRjJjodbpe2nhKtG6xTXe7aw3HrGqI2mHFlDCrrJwEvyDvxXEoHrWANLqcLOy42kPZssFdl4/s400/IMAG0877.jpg" alt="" id="BLOGGER_PHOTO_ID_5708566850907951826" border="0" /></a></span><span style="font-size:130%;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIirq52KL2qMOCQjPVldw2-JG3-pTVA_ifOqw69tMr_IbjuoEHoPXN_T-ROCIxJl_n2QiLAqR6gEGHEkpp44OW-nTqLpraKAV_xyWF4M5hU72TmEdxVPFqGCeJojMZAn0AAWSX1BvtKc/s1600/IMAG0884.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 453px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIirq52KL2qMOCQjPVldw2-JG3-pTVA_ifOqw69tMr_IbjuoEHoPXN_T-ROCIxJl_n2QiLAqR6gEGHEkpp44OW-nTqLpraKAV_xyWF4M5hU72TmEdxVPFqGCeJojMZAn0AAWSX1BvtKc/s400/IMAG0884.jpg" alt="" id="BLOGGER_PHOTO_ID_5708571953531706674" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold;">Cherry and apple slice</span> (homestyle magazine)<br /><br />unsalted butter - 150g<br />sugar - 310g<br />eggs - 2<br />buttermilk - 170ml<br />vanilla - 1tsp<br />self-raising flour - 250g<br />large apples - 2<br />pitted cherries - 300g<br /><br />- preheat oven to 180c and line and grease baking tin<br />- beat the butter and mixture until pale and fluffy, add eggs and beat well<br />- add in the buttermilk, vanilla and sift in the flour<br />- spread half of the mixture and slice the apple very thinly and spread over the mixture<br />- top it with the remaining mixture and scatter the cherries over the top<br />- bake for 40min or until done</span><br /><br /><br /><br /><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWCqoKLuf1BQocHVglvGy_Ow1QbshEMHUoqWxTFediwDquauoYgTGCk5kIL8W5Wu1eTxu-fMSrHIrYxOR8avS2S4LoyT05fFtmHHHwVrYDBTWyG6QBAez0AEo3VNr_4Y0fqG0S72saWY/s1600/IMAG0882.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 311px; height: 465px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirWCqoKLuf1BQocHVglvGy_Ow1QbshEMHUoqWxTFediwDquauoYgTGCk5kIL8W5Wu1eTxu-fMSrHIrYxOR8avS2S4LoyT05fFtmHHHwVrYDBTWyG6QBAez0AEo3VNr_4Y0fqG0S72saWY/s400/IMAG0882.jpg" alt="" id="BLOGGER_PHOTO_ID_5708566843012904674" border="0" /></a></span>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com2tag:blogger.com,1999:blog-2252308953148974465.post-18248358635312246822012-02-11T15:46:00.000-08:002012-02-11T19:15:09.685-08:00Pumpkin and Ginger Loaf with Caramel swirl Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZPd3VH6GoGkTU40J64kt3TF-xhwblKPXi-865KXvaWE6s_PwtnMHa2OuolRcYYI9jH3JkmJkQPqGLqgzllGNSRAGue4_nWe4Bj-Xvh8IVF7P70VIy0iTed6npGAg72JGjKT-2BanUoo/s1600/IMAG0718.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0JJaIesDGTL6q778RpyU6AZ0VmNDHPpmjfHYR_4UnAlhX9lv8gOOeLB5YKETnlEF33CO1NIzq3naRsNy6ZCOf2dfrIpNEtQzRN3J1bIMreTg4-VJSWkEeNTw2Ctry4Z95HPRF2OLd1M/s1600/IMAG0717.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdG-5mlUYm_8Sg2EtVVnmd7i8SOJdF8Q0IfTGygB28Vw6RQTAQd_3NUhRT9ZeKC_f8ERX0giMK8bHOWwFBBm8QA4wqwagtZ7P2SBAQf4JrO-pbxCku9gBg_zvkp3Vdeoxb5_AKD0KQ4E/s1600/IMAG0719.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 461px; height: 468px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCdG-5mlUYm_8Sg2EtVVnmd7i8SOJdF8Q0IfTGygB28Vw6RQTAQd_3NUhRT9ZeKC_f8ERX0giMK8bHOWwFBBm8QA4wqwagtZ7P2SBAQf4JrO-pbxCku9gBg_zvkp3Vdeoxb5_AKD0KQ4E/s400/IMAG0719.jpg" alt="" id="BLOGGER_PHOTO_ID_5708078890329913394" border="0" /></a><br /><span style=";font-family:Georgia,serif;font-size:130%;" >School has started and it is the second week already (time sure flies). Sleeping early, waking up early, argh don't like it at all, lucky for me though I still have two weeks til my Uni starts. </span><div style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;font-family:Georgia,serif;font-size:100%;"><span style="font-size:130%;"><br /></span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >As for my brother, he is not so lucky:P And typical of him he has already started whinging about everything school related. You see, he is into hardcore bodybuilding these days and whatever comes his way he gobbles it down and still feels hungry. </span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" ><br /></span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >So yesterday he asked me to make him something in addition to the TWO good size chicken sandwiches I make him for school. And because he LOVES pumpkin (A family favorite), it was a no brainer to bake a beautiful Pumpkin and Ginger Loaf.</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" ><br /></span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >And for being such a nice sister, I rewarded myself with this velvety caramel swirl ice cream to go with the loaf (I can't have a loaf just by itself).</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" ><br /></span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >The pumpkin and ginger loaf adds a depth of flavor and the ice cream complements with a certain sweetness and lusciously moist texture. A perfect pair :)<br /><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZPd3VH6GoGkTU40J64kt3TF-xhwblKPXi-865KXvaWE6s_PwtnMHa2OuolRcYYI9jH3JkmJkQPqGLqgzllGNSRAGue4_nWe4Bj-Xvh8IVF7P70VIy0iTed6npGAg72JGjKT-2BanUoo/s1600/IMAG0718.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 413px; height: 330px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZPd3VH6GoGkTU40J64kt3TF-xhwblKPXi-865KXvaWE6s_PwtnMHa2OuolRcYYI9jH3JkmJkQPqGLqgzllGNSRAGue4_nWe4Bj-Xvh8IVF7P70VIy0iTed6npGAg72JGjKT-2BanUoo/s400/IMAG0718.jpg" alt="" id="BLOGGER_PHOTO_ID_5708078907440335458" border="0" /></a></div><div><span style=";font-family:Georgia,serif;font-size:130%;" ><span style="font-weight: bold;"><br />Pumpkin and ginger loaf</span> (adapted from good food magazine)</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" ><br /></span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >butter - 175g</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >Honey - 140g</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >egg - 1</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >grated pumpkin - 250g</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >brown sugar - 100g</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >self-raisinf flour - 350g</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >ginger powder - 1tbs</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" >cinnamon - 1tsp<br /></span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" ><br />- preheat oven to 180c and line and grease a loaf tin</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" > - whisk the butter, honey, sugar and egg till incorporated well</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" > - mix in the flour, ginger, cinnamon and pumpkin</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" > - bake for 50-60 min or until done</span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" ><br /></span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" ><br /></span></div><div><span style=";font-family:Georgia,serif;font-size:130%;" ><span style="font-weight: bold;">Caramel swirl ice cream</span><br /><br /></span></div><span style="font-size:130%;">Sugar - 1 1/4 c<br />thickened cream 2 1/4 c<br />vanilla - 1/2 tsp<br />milk - 1c<br />eggs - 3<br /><br />- heat 1c of sugar in a saucepan, make sure all the sugar melts and cook until the color is brownish<br />- add the 1 1/4 c cream and cook until dissolved-add the vanilla<br />- in another saucepan bring to a boil the milk, remaining cream and sugar<br />- whisk the eggs, add a little of the milk mixture to temper the egg and mix the mixture back into the milk and cook stirring until thick<br />- stir the custard into the caramel and chill for 3 hours until cold<br />- transfer to ice cream maker and before freezing combine in the caramel sauce.<br /></span><p><span style="font-size:130%;"><span style="font-weight: bold;">Caramel sauce</span></span></p><p><span style="font-size:130%;">Sugar - 3/4 c<br />water - 1/4 c<br />thickened cream 1/2 c<br />unsalted butter - 20g<br />salt - 1/4 tsp<br /></span></p> <p><span style="font-size:130%;"> - in a saucepan stir the sugar, water and salt. when dissolved cook on high without stirring till the color is dark brownish</span></p><p><span style="font-size:130%;">- slowly mix in the cream and cool slightly- whisk in the butter<br /></span></p><span style="font-size:130%;">- heat 1c of sugar in a saucepan, make sure all the sugar melts and cook until the color is brownish<br /></span><br /><br /><div><ul class="ingredientsList" style="margin: 0px; padding: 0px; list-style-type: none; color: rgb(51, 51, 51); font-family: Georgia,'Times New Roman',Times,serif; font-size: 13px; line-height: 20px; background-color: rgb(255, 255, 255);"><li class="ingredient" style="margin: 0px; padding: 0px;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0JJaIesDGTL6q778RpyU6AZ0VmNDHPpmjfHYR_4UnAlhX9lv8gOOeLB5YKETnlEF33CO1NIzq3naRsNy6ZCOf2dfrIpNEtQzRN3J1bIMreTg4-VJSWkEeNTw2Ctry4Z95HPRF2OLd1M/s1600/IMAG0717.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 479px; height: 438px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0JJaIesDGTL6q778RpyU6AZ0VmNDHPpmjfHYR_4UnAlhX9lv8gOOeLB5YKETnlEF33CO1NIzq3naRsNy6ZCOf2dfrIpNEtQzRN3J1bIMreTg4-VJSWkEeNTw2Ctry4Z95HPRF2OLd1M/s400/IMAG0717.jpg" alt="" id="BLOGGER_PHOTO_ID_5708078902177400002" border="0" /></a><br /></li></ul></div>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com5tag:blogger.com,1999:blog-2252308953148974465.post-73124483502297522462012-02-10T17:43:00.000-08:002012-02-11T19:15:54.488-08:00Easy homemade Cherry Jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_iR4k5D3cDV4D8WP0X7QqzuUJta_fIXWroUsDW9EFsOnpVNOoGFDPmmxhTnO2Aw7NDKtZ0mU8kOHcAsSfxXi1Z3JKfaCeJI-5RRKc0jhY2xY8iRR0J6TGe8TdSXzZYG_ReR2SF0nayA/s1600/IMAG0862.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 493px; height: 493px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_iR4k5D3cDV4D8WP0X7QqzuUJta_fIXWroUsDW9EFsOnpVNOoGFDPmmxhTnO2Aw7NDKtZ0mU8kOHcAsSfxXi1Z3JKfaCeJI-5RRKc0jhY2xY8iRR0J6TGe8TdSXzZYG_ReR2SF0nayA/s400/IMAG0862.jpg" alt="" id="BLOGGER_PHOTO_ID_5707701889979520994" border="0" /></a><br /><br /><span style="font-size:130%;"><br />Cherry is considered a fruit NOT a berry:P<br /><br />No, this is not for you, its for me. Well, you see I always thought cherries were berries, and berries were cherries- in other words, I thought they were from the same family of fruit (silly you think?). Well, they do look like berries don't they?<br /><br />However, now I know that cherries are not berries because they have a pit and they don't have dozen of tiny seeds embedded in their skin (AAHH!!) and they also grow on trees (berries grow on bushes).<br /><br />In saying that, cherries are still good for you, in fact they are very good for you. Apart from containing all the important vitamins and minerals, they also have anti-aging benefits (gota love that).<br /><br />Anyway, I love cherries (who doesn't?), I love eating them fresh by themselves, in a cake, muffin, slice, </span><span style="font-weight: bold;font-size:130%;" >JAM</span><span style="font-size:130%;"> :)<br /><br />Yes- JAM, Homemade cherry jam. Sounds good doesn't it. And its fairly simple and quick too.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbabsysSrZEWaLBzjICdNWdwStCpdag7grwWxhZjQ86-UVBC67ZSKUFyUBGUDXMFaWzRHJnxFm3roRnLhN9LHQJ2incoQHC0BYXpn96Wp6iX9a3F_4JJ3x8_8qnCmWUbeDt0kW0_6VpWs/s1600/IMAG0849.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbabsysSrZEWaLBzjICdNWdwStCpdag7grwWxhZjQ86-UVBC67ZSKUFyUBGUDXMFaWzRHJnxFm3roRnLhN9LHQJ2incoQHC0BYXpn96Wp6iX9a3F_4JJ3x8_8qnCmWUbeDt0kW0_6VpWs/s400/IMAG0849.jpg" alt="" id="BLOGGER_PHOTO_ID_5707701866843864802" border="0" /></a></span><span style="font-size:130%;"> <span style="font-size:85%;">This is what I used to set the jam.</span><br /><br /><br />Here is the recipe ( adapted from <a href="http://www.homelife.com.au/life+ideas/food/cherry+jam,4046">here </a>but with few changes)<br /><br />JAM<br />Cherries, pitted - 1kg<br />Lemon juice - 1/4c<br />Cherry juice - 1/4c<br />Sugar - 850g<br />Vanilla - 2tsp<br />Jamsetta - 50g<br /></span> <p><span style="font-size:130%;"> - Place the cherries in a large saucepan, add the lemon juice and cherry juice and vanilla. Cook, stirring occasionally, for 5 minutes or until the cherries are tender (can mash them or leave them chunky). Add the sugar and cook, stirring, for 10-15 minutes or until sugar dissolves.</span></p><p><span style="font-size:130%;"> - Increase heat to high and boil for 4 min until the mixture thickens. Add jamsetta and cook for another 4 min until jam is at setting point (To test when jam is at setting point, spoon a little jam onto the saucer and freeze for a couple of min. If it is gel like its ready).</span></p><p><span style="font-size:130%;"> - Pour into jars (make sure to wash them thoroughly, you can boil them in a pot for a couple of mins)</span></p><p><span style="font-size:130%;"><br /></span></p><p><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_w-XzEC5bmpj918efD3tW5bbahsvnNOFBQxLbvbGqa8P1UtgZ683djwwe_9N2x-l2Lfl44SQesw1qtbGuGUFD5P8-XssIT2Ay3F63tS6ePgDoiivDrm_elZD-rs9BDob5vA3yo5D1cT8/s1600/IMAG0852.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 448px; height: 322px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_w-XzEC5bmpj918efD3tW5bbahsvnNOFBQxLbvbGqa8P1UtgZ683djwwe_9N2x-l2Lfl44SQesw1qtbGuGUFD5P8-XssIT2Ay3F63tS6ePgDoiivDrm_elZD-rs9BDob5vA3yo5D1cT8/s400/IMAG0852.jpg" alt="" id="BLOGGER_PHOTO_ID_5707701884801172034" border="0" /></a></span></p><p><span style="font-size:130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMrzorM45lIMMDPwkM3xn8zuj1-EX0U4KFVMzk9r-qQZBeiXb-dTBMS2OpF5B3-BJbTGFpkwA350jGJNDdMS8wpJXLTw3kCZiRXNkezYzK1_KmtSFm0XyngtUEidUxp_TMIShYNL8XFE/s1600/IMAG0851.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMrzorM45lIMMDPwkM3xn8zuj1-EX0U4KFVMzk9r-qQZBeiXb-dTBMS2OpF5B3-BJbTGFpkwA350jGJNDdMS8wpJXLTw3kCZiRXNkezYzK1_KmtSFm0XyngtUEidUxp_TMIShYNL8XFE/s400/IMAG0851.jpg" alt="" id="BLOGGER_PHOTO_ID_5707701872015369442" border="0" /></a></span></p><p><span style="font-size:130%;">* Note to myself- Please buy a cherry pitter next time before making jam. My fingers are still sore:(</span><br /></p>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com0tag:blogger.com,1999:blog-2252308953148974465.post-70983156387563270872012-02-10T02:24:00.000-08:002012-03-09T21:11:01.371-08:00Surprise cake (Banana cake with cream cheese frosting)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsJjpfQjozAI24YNqBVoQTvHNdlz9H2LCHL0iZc7mBgf5WGQyAUN1vtiwtLQv4cMwwUPmM82eXic4c58BPyxvYOwYX7p35wfgLhk59Kc64BU3xquGyV_EebIZ46RmwCbi4obOD5jPrVk/s1600/IMAG0341.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 489px; height: 327px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsJjpfQjozAI24YNqBVoQTvHNdlz9H2LCHL0iZc7mBgf5WGQyAUN1vtiwtLQv4cMwwUPmM82eXic4c58BPyxvYOwYX7p35wfgLhk59Kc64BU3xquGyV_EebIZ46RmwCbi4obOD5jPrVk/s400/IMAG0341.jpg" alt="" id="BLOGGER_PHOTO_ID_5707466950911658146" border="0" /></a><br /><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHFk6KCsa2JKDW2MmPOO72uVp0KodUQQ85EqCJydVyI6FcY49fMGbXPzfohEjoWfJ9yjanoGB-10XRpPl98c3RKnEA0ZUhvxFdCPQlRQygjX9Hl3Zb0k9cbnMjsMUetJAKqQ3MI_MyXk/s1600/IMAG0352.jpg"><br /></a><br />A few days ago my auntie gave birth to the most beautiful baby girl. It was my first time experiencing the whole process of seeing someone give birth first hand. They say it is the most beautiful moment, Its not! May be it is for the mum, may be there is some sort of natural strength that keeps them from not giving up or its just the angelic face of the baby.<br /><br />Anyway, as for me, I think Ill store this memory deep in my long term memory and cherish it by keeping it there untouched. :D<br /><br />Well, unlike the experience, this cake was fun to make and I enjoyed the whole process even though it took a lot of time to complete.<br /><br />Everything you can see in the picture is edible except for the cake board of course :P I made the fondant figurines beforehand so to save a bit of time and they also need some time to dry out.<br /><br />The inspiration for this cake is from various cakes I saw online with a touch of me :)<br /><br />For the cake I used banana cake with cream cheese frosting. I made double the batch as the lid of the box is also a cake.<br /><br />It was a fun and yummy cake to make. Even though it took half of my day it was absolutely worth it, and when I saw the look on my aunties face I thought "Can't wait till Zoha (aunties baby) turns one :)).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhJNjSTk7gJszjssT8OmlW5Zyd-AkpO1LyGG7gu288NJNzKYSlGjMni4yk4zPy1bzbOvsUVgR-97zhqJrFCmOQm_n4mrjgI-WUxuBNMW4OPM-W3dTjt-rXwINW1buYSnDGLBtqosWgXY/s1600/IMAG0343.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 377px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhJNjSTk7gJszjssT8OmlW5Zyd-AkpO1LyGG7gu288NJNzKYSlGjMni4yk4zPy1bzbOvsUVgR-97zhqJrFCmOQm_n4mrjgI-WUxuBNMW4OPM-W3dTjt-rXwINW1buYSnDGLBtqosWgXY/s400/IMAG0343.jpg" alt="" id="BLOGGER_PHOTO_ID_5707466945929887138" border="0" /></a></span><span style="font-size:130%;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJPgIG3hTRaZ2-JnHoFPRgYhyphenhyphenyKGc4kdJ2FbjKdP53nrIDkYYkB7WJ7ymv6qjHDsHEhZGNSKtoA3FFn1VpOmC2OHQcb-mUczRmt2fDFdkM8WUVTq6vsT1H44-f7PbOCUkLN5Z8m61clU/s1600/IMAG0347.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 442px; height: 366px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJPgIG3hTRaZ2-JnHoFPRgYhyphenhyphenyKGc4kdJ2FbjKdP53nrIDkYYkB7WJ7ymv6qjHDsHEhZGNSKtoA3FFn1VpOmC2OHQcb-mUczRmt2fDFdkM8WUVTq6vsT1H44-f7PbOCUkLN5Z8m61clU/s400/IMAG0347.jpg" alt="" id="BLOGGER_PHOTO_ID_5707466942807995026" border="0" /></a></span><span style="font-size:130%;"><br /><br />Here is the recipe for the cake I used.<br /><br /><span style="font-weight: bold;">Banana cake</span> (adapted from Good Food magazine)<br /><br />self-raising flour - 350g<br />bicarb soda - 1tsp<br />mixed spice - 2tsp<br />brown sugar - 175g<br />eggs - 4<br />oil - 200ml<br />mashed banana - 2<br />chopped pineapple - 100g<br />rind and juice of 1 orange<br />chopped walnuts - 100g<br /><br />- preheat oven to 180c, grease and line baking tins<br />- whisk the eggs, oil and sugar<br />- sift the flour in the egg mixture, add in the mixed spice and bicarb soda<br />- add in the bananas, pineapple, orange juice and rind and the walnuts, mix well<br />- bake for 45 min or until done<br /><br /><span style="font-weight: bold;">Cream cheese frosting</span> -<br /><br />cream cheese - 2 x 200g<br />icing sugar - 200g<br /><br />- beat the cheese until smooth<br />- add in the icing sugar and beat until fluffy.<br /><br />* can add vanilla or any other flavor if preferred. I kept mine simple :)<br /><br />I crumb coated the cake with the same butter cream frosting I used for my <a href="http://frostinghallucinations.blogspot.com.au/2012/02/this-might-sound-little-awkward.html">mocha cake</a> but omitted the cocoa powder.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIcNAIGSFZyDMjwta2s6OAl5HpIxtWOqtIXHUW4VKpYyQfHsQQ9iFk25xf1t0W8VIQdK9goChLfNF3sY4mQ1YJsPAD_3IJdrP7HFK6Pisi7qrlilNODF-3M2QDPbiZk_jh5c4jj221-w/s1600/IMAG0349.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 495px; height: 419px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIcNAIGSFZyDMjwta2s6OAl5HpIxtWOqtIXHUW4VKpYyQfHsQQ9iFk25xf1t0W8VIQdK9goChLfNF3sY4mQ1YJsPAD_3IJdrP7HFK6Pisi7qrlilNODF-3M2QDPbiZk_jh5c4jj221-w/s400/IMAG0349.jpg" alt="" id="BLOGGER_PHOTO_ID_5707466926326620642" border="0" /></a></span><span style="font-size:130%;"><br /></span>frosting hallucinationshttp://www.blogger.com/profile/02580788431542108305noreply@blogger.com1