christmas is a time for cake

It's Christmas Eve!!!

How did that even happen?

I am completely unprepared for Christmas this year...

Presents? Haven't bought any..

Baking? Umm.. Sorry family, but I've got nothing for you this year...

I do however, have something I prepared earlier for you, lovely readers :)

A  C A N D Y  C A N E  C A K E

(Proudly brought to you by 2014 Andie who was obviously far more festive and prepared...)

220g butter

220g dark chocolate, chopped

125g self-raising flour

125g plain flour

50g unsweetened cocoa powder

1/2 tsp bicarb soda

480g caster sugar

4 eggs

7 tsps vegetable oil

100ml buttermilk.

Preheat your oven to 160C.

Melt the butter and chocolate in a saucepan with 160ml of water

Sift the flours, cocoa and bicarb soda into a large bowl

Stir in the sugar

Add combined egg, oil and buttermilk

Then stir in the chocolate mixture until completely combined

Pour mixture into greased cake tin and pop into the oven

Bake for 1 hour 40 minutes

Frost with cream cheese frosting, flavoured with a little peppermint essence;

Sprinkle with crushed candy canes;

and poke a few in the top for decoration.

M E R R Y  C H R I S T M A S !

xx

the retrograde cake

I've said it before; And I'll say it again - 

I   E A T   M Y   F E E L I N G S

and they taste

D E L I C I O U S !

Hands up if you agree it's been a strange few weeks...

Let's blame Mercury.

Apparently it's been in retrograde.

Although, even though it's not something I follow closely, 

I swear, it seems to be in retrograde an awful lot lately...

Never fear though! It's over now.

*phew*

But if you are still feeling a little down,

I've got just the thing for you - 

F E R R E R O   C A K E

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Grease cake tin. Heat oven to 180 C.

In a large mixing bowl - stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla. 
Beat on medium speed for one minute.

Stir in boiling water (the batter will be really runny).

Fill cake tin with batter.

Bake for approximately 50 minutes.

Allow to cool. 

Dress up with Ferrero Rochers.

xx

easy to make; easy to eat

Confession Time - 

I have spent too much time already this winter baking and eating.

#sorrynotsorry

Most of my creations have been true winter comfort food. But if you're looking for something a little less guilt-inducing, give this recipe a go.


C H O C O L A T E   M U F F I N S 
G L U T E N   F R E E ,   D A I R Y   F R E E

Gluten-Free, Dairy-Free Chocolate Muffins

1 ½  cups almond meal

¼ cup cacao

1 teaspoon gluten free baking powder

2 eggs

1 teaspoon vanilla extract

¼ cup macadamia nut or hazelnut oil

¼ cup rice milk

2 tablespoons maple syrup 

Preheat oven to 180 C 

Combine almond meal, cocoa powder and baking powder.

Add the eggs, oil, milk and honey then mix well to form a smooth batter.

Spoon into 12 small individual cupcake tins.

Bake for 25 minutes until puffed and cooked through.

Serve warm or cold.

xx

what's a christmas without cake?

Remember a time when this little corner of the blogesphere was less philosophical and more about my baking escapades?

Well.. settle in with a cup of tea and enjoy. This one's on me.

~ ~ ~

I heart Christmas.

I heart cupcakes.

So it was only natural that my two loves come together during the festive season.

It was a less traditional Christmas for me this year, having moved away from 'home' it was not as simple as showing up to the family gathering with a plate of treats for the masses.

 But after not spending much time flexing my baking muscles in the past few months, it was fun to get back in the kitchen and prepare a few sweets for the small gathering that was my dad, sister and I.

There were cupcakes; there were melting moments; there were double choc chip cookies.

Quite simply - My Christmas was a food-fest.

In the interest of honesty, the two styles of cupcakes were the same cake batter and icing, just decorated differently.

: CHRISTMAS CUPCAKES :
Chocolate Cupcakes with Vanilla Buttercream Frosting

: CHRISTMAS CUPCAKES :
Chocolate Cupcakes with Vanilla Buttercream Frosting

How To :

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Line muffin tin with paper liners. Heat oven to 180 C.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be really runny).
Fill liners 2/3 full with batter.
Bake cupcakes for approximately 22-24 minutes.

For the Frosting:

140g butter

3-4 cups icing sugar

2 tbsp vanilla essence

3-4 tbsp milk

Beat butter until soft.

Slowly add icing sugar

Gradually add milk and vanilla

Test consistency and taste frequently..!

And don't worry - Miss Emmy wasn't forgotten.

She had a special dog-friendly treat of her own.

xx

vote #1 cupcake

Macaroons and cake pops have taken over the sweet treat world. 

And whilst my next statement might be controversial, I'm gonna say it anyway - 

Cupcakes win hands down.

Here's a pic of my latest just to prove my point

Bailey's Double Choc Cupcakes

They're chocolate; and they have bailey's cream cheese frosting.
And they're fat-free!

OK.. that last part was a lie.

But they're totally worth it!


THE CAKE PART

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup almond milk (you can use regular milk if desired)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
Line muffin tin with paper liners. Heat oven to 350*F.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don’t worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes for approximately 22-24 minutes.


THE FROSTING PART

Cream cheese (2 packets?)
Cocoa (1/2 cup?)
Icing Sugar (2 cups?)
Baileys (umm... a 'splash' - a really big splash...)
Unknown quantities of all... Beat with electric mixer until desired consistency. 
Add extra cocoa or icing sugar if it's too runny. Add more bailey's if it's too thick,
(Sometimes there's no measuring in my kitchen!)

xx

Easter Treat

It is fair to say that I have eaten farrrr too much over this Easter Break.

These little bites of heaven were irresistible.

GLUTEN FREE HOT CROSS BUNS

3 cups ground almonds

pinch sea salt

1/2 teaspoon bicarb soda

1/4 cup macadamia nut oil

2 tablespoons honey

zest from 1 orange

1/2 teaspoon vanilla bean paste

2 eggs

pinch cinnamon

80g dried cranberries

50g dark chocolate + extra for crosses.

Preheat oven to 160C.

Combine all the ingredients and mix well, this includes the dried cherries and dark chocolate.

Spoon out small portions onto a baking tray – I shaped mine into little squares.

Bake for 20 – 30 minutes or until golden.

Remove and cool.

Drizzle dark chocolate crosses on top if you like.

Enjoy.

xx

The Grey Zone

On Sunday night I cooked roasted beetroot and sweet potato for dinner.

Delicious and healthy right?!

I then indulged in a dessert of pancakes drowned in cream and maple syrup...

Shuddup. I live alone. Usually there's noone around to judge my food choices.

This is my very own variation of a balanced diet. It's not quite perfect; but it could be worse.  

Let's be honest - I can make justifications to defend my choices until I'm blue in the face...

This, my friends, is what I like to  refer to as the 'Grey Zone'. 

Doing things that neither fall in the 'right' or 'wrong' basket.

Life is simply not 'black' or 'white'; 'good' or 'bad'.

There's a whole dimension in between.

A middle section of life that you can convince yourself is OK because it's not 100% not OK...

Still with me?

No. Me either.

Anyway, the Grey Zone can apply to all facets of life.

Today I'm introducing you to the Grey Zone Cookie.

It's made with wholemeal flour; oats; chia seeds; and stevia (not real sugar!)

But the recipe also includes chocolate and oil.

Whatevs.

They were super yummy.

Chocolate Chip Oat Cookies

3/4 cup oats

1 cup whole-meal self raising flour

1/4 cup ground chia seed

3 Tablespoons Stevia

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 cup dark chocolate chips

1/4 cup oil

1/4 cup honey 

1 Tablespoon vanilla extract

Preheat oven to 180 degrees C. Line a baking sheet with parchment paper.

In a medium sized bowl, mix together the oats, flour, ground chia seed, Stevia, salt, baking soda, cinnamon, and chocolate chips. Set aside.

In a small bowl, combine the oil, the honey, and the vanilla. Mix well. Add the liquid mixture into the dry mixture and mix well. Allow the cookie dough to rest a few minutes to let the liquids absorb into the flour.

Using a measuring Tablespoon, scoop level Tablespoonfuls onto the prepared baking sheet. Bake for 12 minutes, or until the cookies are golden color and set. Let cookies rest on the pan for a few minutes, then transfer to a wire rack to cool. 

Embrace the Grey Zone. Try these cookies!

xx

Busy Doing Nothing

How is it that I can be so busy that I don't write a blog post for a week; and yet I have nothing to share?

This is one of life's great mysteries.

Anyway, luckily this thought occurred to me on Sunday afternoon so I was able to whip up some cupcakes and have something to show for my weekend.

I went back to this new favourite - 

Chocolate cupcakes with Peppermint Frosting (without the candy canes).

Chocolate Cupcakes with Peppermint Frosting

Another busy week ahead. Let's hope this one is more inspirational than the last.

xx

Chocolate Candy Cane Cookies

At Christmas Time, you really can add candy canes to almost any recipe to make it a little more festive.

Well.. atleast I think so!

I made these little gems for Christmas Day and they got rave reviews from everyone.

Go and get your hands on some discounted candy canes and give them a go - it's not too late to appreciate a Christmas Cookie.

Chocolate Candy Cane Cookies

ingredients

1 c. plain flour

1/3 c. unsweetened cocoa

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 c. sugar

1/3 c. butter, softened

1 tsp. vanilla extract

1 large egg

1/4 c. mini chocolate chips

1/2 c. crushed candy canes

instructions

Preheat oven to 180 degrees.

Combine flour, cocoa, baking powder, baking soda, and salt in a small bowl and whisk until combined and any lumps are broken up.

In a large bowl, beat butter and sugar together using a mixer on high speed. 

Add vanilla and egg and beat until combined. 

Set mixer to low speed and slowly add flour mixture. 

Beat until just combined and fold in chocolate chips and candy cane pieces.

Drop tablespoons of batter two inches apart onto a baking sheet coated with cooking spray. 

Bake for 12 minutes or until set.

Cool on baking sheets for 5 minutes, then finish cooling on wire racks.

xx

Candy Cane Swirl Cupcakes

Yes, it's a New Year. And yes, I am trying to focus on a healthier lifestyle. But the Christmas re-cap isn't over yet... So here we go.

I have to apologise.

Just a month ago, I wrote this post.

And now I have to eat my words.

Or my cake :)

Because I have found a recipe, which produces The. Best. Cupcakes. EVER.

And they're chocolate.

I am as shocked as you.

I wasn't looking for it. Wasn't even thinking about it. And it came into my life and changed the way I view the world. 

I will never be the same again.

I gave them a Christmas twist with some left over candy canes. I highly recommend that you do the same...

Perfect Chocolate Cupcakes

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup almond milk (you can use regular milk if desired)

1/2 cup vegetable oil

2 teaspoons vanilla extract 

1 cup boiling water

Directions

Line muffin tin with paper liners. Heat oven to 350*F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don’t worry, this is right).

Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

Bake cupcakes for approximately 22-24 minutes.

Cool completely on wire rack before frosting.

Peppermint Cream Cheese Frosting

1/2 cup butter, at room temperature

Approx 200g cream cheese, at room temperature

4 cups icing sugar

1 teaspoon pure peppermint extract

1/2 teaspoons pure vanilla extract

1/2 cup crushed candy canes*

1 to 3 Tablespoons almond milk  (you can use regular milk; or cream if desired)

Directions

Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.

Add icing sugar (a little at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.

Add vanilla and peppermint extract and crushed candy canes*

Slowly add the almond milk, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)

Beat until fluffy, about 1 minute.

Frost.

xx

*Note: Because it's the Festive Season and I had some candy canes lying around, I smashed them into small pieces and added them to the mix. This added to the peppermint flavour, but meant that I had to use a ziplock bag to pipe the icing, as some of the larger candy cane pieces wouldn't fit through the nozzle of my piping bag...

Plain and Popular

I love chocolate.

LOVE it.

And I don't discriminate either..

Milk chocolate; dark chocolate; white chocolate; melted chocolate; blocks of chocolate; heart shaped chocolate; Easter chocolate; chocolate with fruit and nut; chocolate with more chocolate on top.. 

You get the idea.

And yet - 

I don't love chocolate cake.

.

.

.

I know. 

It's shocking.

There are just so many other flavours I would choose before plain ol' chocolate. 

In cake form, it's just not high on my list.

But I do recognise that other people take comfort in a basic chocolate cake. 

So I made some last week....

Mostly because I thought a chocolatey cake would pair so well with a butterscotch frosting.

I was right.

The Lifespan of a Cupcake
Chocolate cupcakes with butterscotch frosting

C H O C O L A T E   C U P C A K E S 
W I T H   B U T T E R S C O T C H   F R O S T I N G

8 tablespoons (113.4 grams) unsalted butter

58 grams dark chocolate, chopped  

1/2 cup cocoa powder 

3/4 cup all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

2 eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon table salt

1/2 cup greek yoghurt

Adjust oven rack to lower-middle position and preheat to 180 degrees C. 
Line standard-size muffin pan with baking cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. 
Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. 
Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined.
Add in one third of dry ingredients to egg sugar mixture, alternately with the yoghurt, and ending with the dry ingredients, until well combined. 

Divide the batter evenly among muffin pan cups. 
Bake until pick inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. 
Then frost.

The frosting was a basic buttercream with a splash glug of Kilkenny's Butterscotch Liqueur = delicious.

xx

Little Brownie Bird

I don't usually indulge in mid-week baking.

This is because I spend a good portion of my weekends in the kitchen and, well, you have to draw a line somewhere.

But this past weekend I didn't spend any time in the kitchen; and last night I really felt like a brownie after dinner....

Triple Chocolate Brownies

The problem I have with brownies is they're just not very photogenic!

But damn! They are delicious!

I used a simple brownie recipe that I hadn't tried before.

And yes, they satisfied that 9pm chocolate craving but if I had the time, I would probably use a different recipe.

Don't let that stop you from trying them out though.. 

Sometimes you need a quickie.

T R I P L E   C H O C O L A T E   B R O W N I E S

125g butter

1 cup dark chocolate

1 cup caster sugar

Melt together in a saucepan on low heat;
Stir for 10 minutes until smooth.

Cool completely.

Stir in 2 lightly beaten eggs;
1 + 1/4 cup plain flour;
1 cup white choc chips;
1 cup milk choc chips.

Pour into lightly greased brownie tray.

Bake on 180 for 20 minutes.

xx

La Dolce Vita

Dolce & Co.

Miss Brown Button herself gave me the hot tip on this place.

And I can't believe it took me sooo long to get there.

I'm also ashamed of how desperately I want to go back...

I dropped into the Gilbert Street store last Friday and picked up these little pieces of heaven to share with my team.

And let me just say - I'm not very good at sharing at the best of times.. 

And after just one taste I did not want to share these with anyone!

I can't even begin to describe them. 

If you live in Adelaide.. Go there. Immediately.

xx