Monday, July 29, 2013

Jumbo Chocolate Chip Cupcakes

This classic delicacy is sure to get you hungry for more. Gorgeous great cupcakes, and ever so chocolate-y chips mixed into one!

100g butter
100g sugar
2 large eggs
150g self-raising flour
100g choc chips

1) Preheat oven to 190 C.
2) Put butter, sugar, eggs, and flour in a large bowl and beat until smooth.
3) Fold in choc chips
4) Bake for 20-25 minutes or until well risen and golden brown.

Friday, July 26, 2013

Gingerbread Men Cookies

One of my favorite Christmas treats. I mean, what's Christmas without gingerbread men?? SO warm and cosy, soft and delicious, this is truly a festive treat. Whats also really good about it is that the dough does not need to be chilled before rolling it out so if you're the not-so-patient-to-wait-for-the-dough-to-chill person, then this recipe is definitely for you! This recipe involves alot of using your hands so make sure to wash them first :)

(Makes 15-20)


350g plain flour
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
100g butter (at room temperature)
175g soft brown sugar
1 egg
4 tablespoons golden syrup


1) Preheat oven to 180 CSift the flour, baking soda, ginger and cinnamon into a bowl

2) Rub in the butter with your fingers until it looks like bread crumbs (it gets a bit messy so you might want to wear a apron if you have one)
3) Add the sugar
4) Ina seperate bowl mix together the egg and syrup. Add this to the flour mixture. Mix together using your hands until it forms a dough.
5) Put a dough onto a floured surface and gently roll it out until about 3/4 cm thick. Cut out shapes using a cookie cutter and place onto a baking tray.
6) Bake for 10-15 mins

Thursday, July 25, 2013

Light Chocolate Mousse

Light chocolate mousse

A rich, frothy, creamy dessert filled with heavenly goodness. This is really easy to make, and tastes sooooo good. I made it and it looked really fab but the only problem was that when I mixed the gelatine and water, I didn't mix it fast enough and so the gelatine kinda turned into jelly - I mixed it into the rest of the mixture (remember to do all the steps after the gelatine reasonably quickly - cos you don't want your gelatine jelly-fying up like mine) and it turned out fine :)

(Makes 6)

- 1/2 cup boiling water
- 2 teaspoons powdered gelatine
- 2 tablespoons cocoa powder
- 4 eggs, seperated
- 1/3 cup caster sugar

1) Combine water and gelatine in a bowl. Whisk with fork until gelatine has completely dissolved. Stir in 1 1/2 tablespoons of cocoa powder. Set aside to cool for 10 minutes.
2) Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. With mixer on high speed, add egg yolks, one at a time, beating well after each addition.
3) Slowly pour gelatine mixture into egg mixture (make sure both mixtures are both at room temperature) beating constantly until well combined. Spoon mixture into 6 serving cups. Refrigerate for 4 hours or until set and chilled. Dust with remaining 1/2 tablespoon cocoa.

Recipe from:

Wednesday, July 24, 2013

Blueberry & Peach Meringue

Baked blueberry and peach meringues

This recipe is so quick and easy to make, with only 5 ingredients needed. A burst of sweetness from the meringue and then a fresh fruity flavor from the peach and the blueberry.
When beating the egg whites to make the meringue, make sure that everything the egg whites will touch is dry. This is very important so make sure your beater is fully dry, and your bowl.

- 2 egg whites (at room temperature)
- 100g (1/2 cup) caster sugar
- 250g drained canned peaches in natural juice
- 125g thawed frozen blueberries
- 2 tablespoons almond meal

1) Preheat oven to 220 C
2) Use an electric beater to whisk eggs whites until firm peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and mixture is thick and glossy
3) Combine peaches, blueberries and almond meal in a bowl. Spoon fruit mixture among four 185ml capacity ovenproof ramekins and top with a dollop of meringue. Bake in oven for 7-10 minutes or until golden. Serve immediately.

Tuesday, July 23, 2013

New York Cheesecake

New York cheesecake

A Big Apple classic topped with strawberries cooked in sweet wine. Sweet, creamy and topped with soft, syrupy strawberries, this classic is a slice of heaven.

- 400g plain digestive biscuits
- 150g butter melted
- 750g cream cheese
- 215g caster sugar
- 2 teaspoons finely grated lemon rind
- 2 teaspoons vanilla extract
- 3 eggs
- 185ml thickened cream
- 60ml fresh lemon juice
(For the topping - strawberries)
- 500g strawberries, washed, hulled, halved
- 250ml dessrt wine or sparkling wine
- 2 tablespoons caster sugar

1) Preheat oven to 160 C
2) Line the base and side of a 23cm pan with non-stick baking paper
3) Process biscuits in a food processor until finely crushed. Add melted butter and process to combine
4) Transfer to pan and spread biscuit mixture over base and side of pan leaving 1cm at the top of the pan. Cover with plastic wrap and place in fridge for 30 mintues to chill
5) Meanwhile, use beater to beat cream cheese, sugar, lemon rind, and vanilla in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition until combined. Beat in thickened cream and lemon juice.
6) Pour cream cheese mixture over biscuit base. Place pan on baking tray and bake for 50-60 minutes or until almost set in the centre. Turn off the oven but leave the cheesecake in the oven, with door ajar for 2 hours or until cooled completely. Place in fridge overnight to chill.
(For the topping)
1) Stir strawberry, wine and sugar in a saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 2 minutes or until strawberry softens slightly. Set aside to cool completely.
2) Place onto chilled cheesecake and serve :)

Recipe from:

Monday, July 22, 2013

Baking Tip #2

When a recipe says to ice a cupcake or something with a piping bag, you don't actually have to have one. Sure, its the best to use, but if you don't have one, or don't want to use an expensive piping bag, this method is a easy alternative.

1) To start get a ziploc bag or a bag of similar properties (the rectangular shape)

2)  (If you have a tip that can be used put it in through the opening of the bag and cut the tip so it can pop through)

3) Fill the bag with the icing.

4) Snip the tip.

5) And ice!

You also want to make sure to hold the piping bag like the picture above to get the full control.

BTW, NONE of these pictures are mine, they were all found on GOOGLE :)

White Chocolate Mud Cake (or White Chocolate Mud Cake Pops)

White Chocolate Mud Cake

White chocolate mud cake pops
White Chocolate Mud Cake Pop

Moist. Rich. Heavenly. The melt-in-your-mouth sensation. A white chocolate mud cake in another scrumptious form.

- 255g butter
- 140g white chocolate, chopped
- 450g sugar
- 1 cup milk
- 225g all-purpose flour
- 85g self-raising flour
- 1 teaspoon vanilla extract
- 2 lightly beaten eggs

(For frosting - white chocolate ganache)
- 1/2 cup cream
- 300g white chocolate

1) Preheat oven to 170 C. Grease pan
2) Combine butter, sugar and milk in a medium saucepan. Using a wooden spoon, stir over low heat, without boiling, until smooth
3) Transfer mixture to a large bowl, and let it cool for 15 minutes. Then whisk in the flours, and then the vanilla, then the eggs.
4) Pour mixture into pan, and cover loosely with foil. Bake for 1 hour.
(To make frosting)
1) Bring the cream to a boil. Pour over the chocolate in a bowl and stir until the chocolate melts.
2) Cover bowl, refrigerate, stir occasionally, about 30 minutes until ganache is of spreadable consistency.

To make the cake pops (Do not ice the cake yet but still have the frosting prepared)

Extra ingredients:
- 1/3 cup White Chocolate, melted
1) Using your hands, roughly break up the cake into small pieces and place into a large bowl. Continue breaking them until they are crumbs
2) Take the icing and put it into the bowl of crumbs. Using your hands, mix both together.
3) Roll the mixture into balls and place them onto a tray. Push a lollipop stick into about halfway down the ball. Freeze for 20-30 minutes or until firm
4) Dip the cake pops into the melted chocolate until fully covered. Place back onto the tray and freeze for 10 minutes.
For extra decoration, take any extra chocolate and tint it any color you wish. Put it into a piping bag and then drizzle over the cake pops.

Pink Lemonade Cupcakes

The delightful drink everyone loves has now been doubled in deliciousness, when added to a beautiful cupcake!

(Makes 12)

- 125g butter, softened
- 125g caster sugar
- Finely grated zest of 1/2 a lemon (keep the zest of the other half for the icing)
- 2 eggs, beaten
- 150g plain flour
- 1/4 teaspoon baking powder
- Pink food coloring
(For the icing)
- 75g butter, softened
- 125g icing sugar, sifted
- Finely grated zest of 1/2 lemon
- 1-2 teaspoons freshly squeezed lemon juice
- Pink food coloring (optional)

1) Preheat oven to 180 C
2) Cream the butter in a large bowl or in an electric food mixer until soft. 
3) Add the sugar and grated lemon zest and beat until the mixture is light and fluffy. 
4) Gradually add the beaten eggs, then sift in the flour and baking powder and fold into the mixture. 
5) Put a few drops of food coloring depending on how strong it is and mix in until well combined.
6) Divide the mixture into paper cases and bake for 7-10 minutes, until risen and golden.
(To make the icing)
1)  To make the lemon butter icing, cream the butter in a bowl with a wooden spoon or hand-held electric beater until very soft. 
2) Gradually add the icing sugar and beat into the butter, along with the lemon zest and enough lemon juice to soften the icing, to a spreadable consistency.Add in food coloring, and mix well.
3) Spread icing over cupcakes. To decorate, you can also add on popping candy.

Saturday, July 20, 2013

Melting Moments

These tiny treats are simply divine. With a melt-in-your-mouth biscuit, and then a tangy lemony filling, this is sure to be your all-time favorite treat.

(Makes 24)

-125g butter
- 115g plain flour
- 45g icing sugar
- 50g custard powder
- Extra icing sugar for dusting fork

(For the filling)
- 60g butter, softened
- 110g icing sugar
- 2 teaspoons finely grated lemon rind
- 1 tablespoon lemon juice

1) Preheat oven to 160 C
2) Use an electric mixer to beat butter until pale and creamy
3) Add flour, icing sugar, and custard powder. Use a wooden spoon to stir to combine
4) Use your hands to roll teaspoonfuls of dough mixture into balls.
5) Place balls 3cm apart on lined trays.
6) Dust fork in extra icing sugar and use to gently flatten the balls.
7) Bake in the oven for 15 minutes
8) Set aside to cool for 30 minutes while you make the filling.
(For the filling)
1) Use an electric mixer to beat the butter and icing sugar until light and fluffy
2) Add lemon rind and juice and beat to combine
3) Spread the mixture on the flat side of the biscuits and sandwich together with remaining biscuits.

Cookie Dough Cupcakes

A combination of 2 absolutely scrumptious treats, a delicious cupcake packed with one big lump of cookie dough, this cupcake is sure to die for. When you bite into the cupcake you can feel the gorgeous doughy feeling of the delightful cookie dough. Definitely one of my favorite treats.

(Makes 24)

Ingredients: (For the cookie dough)
- 227g butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 4 tablespoons milk
- 1 tablespoon vanilla
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup mini choc chips

(For the cupcake)
- 340g butter
- 1 1/4 cups light brown sugar
- 4 large eggs
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla essence

Method (For the cookie dough)
1) Combine butter and both sugars until light and fluffy
2) Beat in milk and vanilla until smooth
3) Beat in flour and salt until just combined
4) Stir in choc chips
5) Shape into balls (just a bit smaller than golf balls) and freeze for 2 hours (While the cookie dough balls are in the freezer, you can start on the cupcakes)

(For the cupcake)
1) Preheat oven to 177 C
2) Combine butter and sugar. Beat until light and fluffy
3) Mix in eggs one at a time, beating well after each addition
4) Combine flour, salt, baking powder, and baking soda in a seperate bowl. Stir together
5) Add the dry to the wet, alternating with milk. Begin and end with the dry ingredients
6) Add in the vanilla
7) Pour batter into paper cases until 2/3 full. Then place a cookie dough ball into the center.
8) Bake for 16-18 minutes

Friday, July 19, 2013

Baking Tip #1:

When creaming together butter and sugar with an electric mixer, you do NOT want the butter to be melted or you do NOT want to beat for too long or else it might just start to curdle like this:

It should instead look like this:

In any case if this DOES happen, don't worry, the mixture should turn out fine when you add the eggs just that the overall product may be less light.

Simple Vanilla Cupcakes

This cupcake recipe is almost like the mother to all cupcakes - just add a bit of fancy decoration and you're set! Easy and delicious, this recipe is probably the easiest of all cupcakes to master.

(Makes 12)

- 100g self-raising flour
- 100g caster sugar
- 100g butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder

1) Preheat the oven to 180 C. Line a cupcake tray with paper cases
2) Beat together butter and sugar until light and fluffy.
3) Beat in the eggs and vanilla extract
4) Sift in flour and baking powder and then fold in until smooth.
5) Put into the oven for 12-15 minutes or until golden brown.

Recipe from:

Thursday, July 18, 2013

Apple Turnovers

The apple turnovers just like the one Regina makes in 'Once Upon A Time' :) If the dough still seems too soft after you've refrigerate, you should put it back in for another half an hour or so or else when you try to roll it out and work with it it will be very difficult.

- 1 cup all-purpose flour 
- 1/2 teaspoon salt
- 1/2 cup cold butter, divided
- 1/4 cup ice water

For the filling:
- 1/3 cup sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon ground cinnamon
- 2 medium tart apples, peeled and thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons beaten egg
- 1/2 - 1 teaspoons water


1) In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
2) Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
3) Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
4) Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
5) In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
6) Bake at 450°F for 17-22 minutes or until golden brown

Soft and Easy Caramel Fudge


This sweet, soft, gorgeous caramel fudge is quick and easy to make, and if you're a sweet-tooth: This is the one for you. It may be on the sweet side, but you can always cut down on condensed milk or sugar - Enjoy :)

- 125g butter
- 1 tin of condensed milk (395g)
- 2 tablespoons of golden syrup
- 1 cup brown sugar
- 3/4 cup white chocolate melts (or softened white chocolate chopped into pieces)

1) Line a 7cm x 25cm bar tin with baking paper.
2) Melt the butter in a medium saucepan over low heat. Add the condensed milk, golden syrup and brown sugar.
3) Stir over low heat until it comes to the boil, then simmer for 10 minutes, stirring constantly 
4) Remove from the heat, and stir in the white chocolate until melted and smooth.
5) Pour into bar tin and refrigerate for 1 hour or until firm.