Monthly Archives: January 2012

Chocolate Dipped Whipped Shortbread

I’m back! Finally, a little later than expected, and with – unfortunatly – no baking to share other than my own. Nevermind.

My trip away was great – except for the part where I came down with a nasty case of the chicken pox ): That kind of put a hold on the fun. Anyway, I’m pretty much recovered now – well, to a standard of being able to feel partially normal again. And while I acctually didn’t get to bake anything with my Aunty, I was able to eat up all of her genorosity all the same.¬† I also got to share photo’s of my baking (the one’s I share on here) with her and some of her elderly friends – so that was nice ūüôā

What else is new with me? Well, as of last week I’ve applied for two jobs. One is food preparation early Saturday and Sunday morning’s at the local shop, the other (please please please may I get this one) is at a European bakery. If I get either I’ll be incredibly happy.

School starts again on Wednesday – I guess it had to happen sometime, right?

As for me baking, it’s been practically non existent for the past few weeks. It was mum’s birthday on Friday, which ment we had shop bought cake (read: YUM.) plus apple pie, plus a whole jar of lollies and chocolates from when we went away. There is literally no room in our kitchen for me now. Haha.

With that being said –¬†I still¬†made space for these delicious delights – chocolate dipped whipped shortbread –¬†what a mouthful! The secret is simply, whip, whip, whip! If you whip effectivly, you are guaranteed a delicious light, buttery,¬†melting yet dense mouthful everytime. There is deffinatly room for these in every kitchen – and tummy!

Have a great week everyone – happy baking!

Whipped Shortbread (from A Culinary Education)

(makes about 60 cookies)

1 lb(500 g) of butter, at room temperature
1 cup sifted icing sugar
1/2 cup corn starch
2 tsp vanilla
3 cups all purpose flour

(1) Preheat oven to 325 degrees
(2) Line baking sheet(s) with parchment paper
(3) With an electric mixer on medium speed, cream butter and icing sugar until very fluffy (this is what gives the cookie that light and airy texture…it takes about 5 minutes)
(4) Mix in corn starch and vanilla until combined
(5) Turn electric mixer to low and mix in flour 
(6) Turn electric mixer back to medium speed and continue to mix until dough has that light and fluffy texture (about 3-4 minutes)
(7) (time to get the cookies onto your baking sheets) Drop by teaspoonfuls or use a cookie press or pipe cookies onto the parchment lined baking sheets. 
(9) Bake 20-25 minutes, until edges are a golden brown

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Marble Cake

Hi guys ūüôā It’s been a few days since my last post so I thought I’d better spend some time updating, and it’s a perfect opportunity to update a bit and¬†share my marble cake with you all.

I’m still on holidays – yay! They acctually seem to be going forever, which is great! I’ve done a lot of tidying up around the house, and running heaps (you have to balance out all that sweet somehow right haha), but the past few days I’ve just been chillin’.¬†Yesterday I attempted to make my version of Cadbury’s creme eggs – which acctually kind of worked, and they tasted pretty good too – with that being said, I wouldn’t trade the real ones. Not really blog post worthy (maybe one day though)¬†– but hey I ate one. You can find the tutorial online¬†here¬†If you’ve got some spare time, deffinatly give it a go.

Anyway, tomorrow I’m going away (again, double yay!) but just to stay with my Aunty and Uncle for just over a week. I’m really excited because it’s this Aunty that love baking – so we can get creative together, I might have some extra posts to share when I get home.¬†She always used to sent me cook books when I was younger because she knew I loved baking too.¬†Plus, I havent seen them in over 2 years so it will be good to catch up. And I must say I’m really looking forward to getting some sun and warmth¬†– it’s been overcast here for the past week (almost). Weather –¬†cummon, it’s summer! You can be as dreary as you want afterwards in Winter – not during my few weeks of summer.

This pound cake was one of the many thing’s I’ve been enjoying after lunch this week (well, to be honest it lasted 2 days). I used one of my new recipe books that I bought while on Norfolk Island. It’s a great book – Baker and Spice, Baking with Passion. It’s got some fantastic bread recipes, and pastry recipe’s too, as wells as cakes like this one. The chocolate swirl had the richest chocolate taste, it was sort of hard to believe it had only been made with what it had – and I think it was even better on the second day.

Is it just me, or does cake always taste better on the second day, when it’s just a bit firmer and has more bite? I think so.

Hope everyone’s new year is going to plan so far – have a great week, happy baking!

Happy New Year! – Chocolate Coconut Rough Slice

January 1st 2012 has finally arrived bringing *fingers crossed*¬†much joy and many¬†more happy memories. Hopefully everyone had a fun-filled night –¬†me personally –¬†I spent new years on facebook, youtube¬†and food blogs then went to bed at 10:30 – party animal right here.

I spent my new years day (not the whole thing, but some time) baking – what else would I be doing. I had leftover condensed milk, so I needed something to get rid of it with,so, chocolate coconut rough slice was the answer.

Now, I have a habbit, especially on this blog of over-emphasising how good something tastes. That’s probably because everything really does taste quite good. However, I simply cannot emphasise enough, how good this slice was/is.¬†I was trying to think of any possible way to fully explain to you all how incredible this is, the only way I could think of was to expose myself in eating¬†three quarters¬†of it just today (thank God I halved the recipe to begin with).

Yes it was rediculously good, I must admit. It was worth feeling quite sick for a few hours afterwards.

I must warn you – it’s probably not for the faint hearted. If you’re not a huge fan of chocolate – as in, a chewy gritty crunchy mound of chocolate caking your mouth with each bite, maybe try something different – but if you do, you’ve found your match! So I’m going to share the recipe with you all now and you can try it for yourself – and once again, a very happy new year to all!

Chocolate Coconut Rough Slice (from The Australian Women’s Weekly cookbook, Macaroons & Biscuits)

Base 50g Self-raising flour, 50g plain flour, 2tbs cocoa powder, 50g desiccated coconut, 165g firmly packed light brown sugar, 90g unsalted butter (melted), 250g milk chocolate, melted. Filling 240g icing sugar, 120g desiccated coconut, 2tbs cocoa powder, 160ml condensed milk, 75g unsalted butter (melted), 1tsp vanilla extract.

1. Preheat oven to 180 degress celcius (350F). Grease 20cmx30cm rectangular pan and line base and sides with baking paper.

2. Combine flours, cocoa, coconut, sugar and butter in a medium bowl. Press mixture evenly in base of pan. Bake for around 20 minutes, then cool for 15 minutes.

3. Meanwhile, make coconut rough filling. Combine all ingredients in a medium bowl.

4. Spead the filling evenly over the warm base, and top with melted chocolate. Refrigerate for 2 hours or untill firm.