Sunday, 28 March 2010

When Life Hands You Lemons...


Today's baking escapades were inspired by birthday boy (and professional cake flusher*) Nick Frost and his light hearted tweet request of Lemon Cake - which I thought was a brilliant idea.

When life hands you lemons...bake with em!


(I could only find white poppy seeds! I've never ever heard of white poppy seeds!)

Glazzin.

The only flushin this is gonna need is a flush o tea.

For real cake flushing action:

Until next time...

hearts.

Saturday, 27 March 2010

Access All Foodie Areas @ the ASOS Bloggers Event


here they go...


and there they went.

For a little Blogger Catwalk action, go here:
http://community.asos.com/post-details/?contentid=7724889374607684062

Saturday, 13 March 2010

Peanut Butter Messy Marble Cakes

Craving a batch of blueberry muffins, I headed down to my local green grocers only to find the doors locked and the lights turned low (way ahead of closing schedule!)

I quickly pivoted my stroll, picked up the pace and headed down to the corner shop in hopes that it was still open. Eureka (it was!)...however, I was then faced with a hodgepodge of snacky goods...and no berries in site. I bagged myself: one jar of smooth peanut butter, one tub of cream cheese, muffin liners, cranberry juice, a tin of baking soda, and a chocolate bar.

What to do, what to do...and then it hit me:

Peanut Butter Messy Marble Cakes
(eat your heart out Reeces PB cups!)


For the Chocolate Cake Base

Ingredients:
100g Flour (all purpose)
20g Cocoa Powder
140g Granulated Sugar
1 1/2tsp Baking Powder
Pinch 0 Salt
40g Unsalted Butter (room temperature)
120ml Milk
1 Large Egg
1/4tsp Vanilla Extract

Directions:
In a large bowl, combine the Flour, Cocoa, Sugar, Baking Powder, Salt and Butter until the mixture becomes pebbly. In a separate bowl, whisk together the Milk, Egg and Vanilla. Using a hand blender, slowly pour your wet mixture into the dry mixture and blend until all is well incorporated. Cover and set aside.

For the Peanut Butter Messy Marble (& Frosting!)

Ingredients:
200g Cream Cheese
3oz Unsalted Butter (room temperature)
1 1/2c Powdered Sugar
1/3c Peanut Butter
**1 Large Egg**

Directions:
In a large bowl blend together the Cream Cheese, Butter, Sugar and Peanut Butter. (Do not add your Egg at this point!)

**Spoon out approximately One and a Half Cups of this mixture and place it into a covered bowl and refrigerate. This will be used later to frost the cakes!**

Now you can blend the Egg into the mixture that you will be using to marble your cakes. Cover and set aside.

Assembling it All:
Using a muffin tin, place paper liners into each of the spaces you would like to use. (I like to grease the edges of the tin to make extra sure that no sticking occurs).

Spoon the Chocolate Cake Base into each of the paper liners until 1/3 full. Next, spoon the Peanut Butter Messy Marble mixture onto the chocolate cake base (I use a teaspoon for this.) Then, place one last dollop of the Chocolate Cake mixture onto the tops of each cake.


Pop your cakes into the oven at 180C for 25-30Min or until cakes are firm to the touch. The peanut butter marble should be golden brown in colour.



Once cooled, pipe your Peanut Butter Frosting onto each cake. (Use chocolate shaving for an extra scrumptious garnish!)


Pass the milk. Make a cuppa. This treat is ultra sweet and gooey so come armed with your favourite snack time bevvy...damn is it tasty!

Until next time...

Hearts!

Sunday, 7 March 2010

Gimme Some Sugar

My weekend was spent testing out sugar cookie recipes for the upcoming ASOS Access All Areas Bloggers Event - I am altogether excited and slightly nervous that my cookies will be touching the lips of some of today's most influential fashion bloggers!!


As a girl, I loved when my mother baked sugar cookies - quite possibly because this meant covering myself head to toe in a collage of colourful frosting. Now that I'm older (and no less excited about being covered in frosting!) I thought I'd return to this old favourite for the event.

Pinny on and cookie cutters at the ready, tonight I used a recipe courtesy of the Hummingbird Bakery Cookbook...

Introducing:
Utterly Buttery Sugar Cookies
(The Hummingbird Bakery Cookbook p. 138)

*The base came out a bit crumbly - so I added a couple teaspoons of water*

Lightly dust the worktop and pin for easy rolling!

This is exactly how I feel about these cookies.

The finished cookie - golden brown edges and a delightfully chewy centre. (I baked for approx 12min...this is one cookie you must keep an eye on as its cookin')


Sweet Sugary Icing
(aka - Royal Icing)

Ingredients:
2 Egg Whites
2tsp. Lemon Juice
3c. Icing Sugar
An Assortment of Food Colourings (Sticking with the specs, I used Red & Yellow)

Directions:
Using a hand mixer, beat together the Egg Whites and Lemon Juice in a large bowl. Slowly add the Icing Sugar to existing mixture until all is well incorporated. Believe it or not, your basic white frosting is now complete! (Easy Peasey!)

For Coloured Frosting:


Distribute the basic white frosting into several bowls (one for each colour you will be using) then add food colouring into your mixture until your desired colour appears. *Remember to add colouring one drop at a time...too much of something isn't always a good thing!*


My finished test cookies...

Sticking along with the 'Access All Areas' Theme

Saving a little for my team (inside jokes abound...)

Naturally I had to make a few small cookies for myself ;)

Until next time...

Hearts.

Thursday, 4 March 2010

From My (new) Kitchen to Yours...

Sorry for the hiatus!

Moving house took its toll on the ole bloggin front, but rest assured I tested out my new oven as soon as a got in the flat! Vegan chocolate cupcakes are still making their way into our tummies.

On a rather exciting note: I've been asked to come up with some baking ideas for the upcoming ASOS.com Fashion Bloggers event. I'm thinkin sugar cookies! Watch this space for loverly goodies (and a handfull of scrumptious pictures!!)

From my (new!) kitchen to yours:


Until next time...

Hearts.