Tag Archives: chocolate

Chocolate Cake

Some things in life just never get old. Chocolate cake’s one of them.

No matter what the occasion, chocolate cake is always a winner – whether it’s a crowd or in my case two people. It’s just about impossible to get it wrong, and it’s quick – which is always a bonus when you’re craving instant sweet. There wasn’t a particular occasion this weekend, just an excuse to try and brighten the day with some sweetness , which was again, rubbish, weather-wise.

The acctual recipe I used here wasn’t exactly the best or what I was looking for. I think because I only used the cake, and didnt use the fudge icing, which would have added moisture – because the cake was fairly dry (you can find it here http://titlisbusykitchen.com/archives/chocolate-fudge-cake). I simply wanted a dense cake. With that being said, the icing I did use, and the decoration made up for it. It’s so easy to throw together some bits and pieces from the pantry and you’ve got something pretty spiffy going on. As you can probably tell, I like a pretty bake.

Have a wonderful weekend everyone! Happy baking!

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Lolly Cake Slice

Sometimes you just have a whole heap of ingredients that are useless by themselves, yet when put together magically come to life to create something amazing.

I think the best thing’s about lolly cake slice is how pretty it is, and the fact that it takes – at the most – 10 minutes to make, not to mention it’s delicious melt in your mouth sweetness. We’re talking all around win situation here.

I’m hesitant to even call this a recipe. There is literally nothing to it, with perfect results every time (I take no responsibility for this not working for you). Basically throw everything in the pot and you’re cooking – not literally though.

 

Sitting down to this slice today made me feel like a real kid again – okay so I’m not really that far off it, but still. I think it’s the colours that make give it that pretty, tea party feel. It’s something I’ve never made before, I dont know why because it was fantastic. I’ve enjoyed it since I was little, and now that I have this under my belt – I will be enjoying it for many years to come.

Lolly Cake Slice

125g butter, melted
1/2 can condensed milk (about 200g)
1 tsp vanilla
1 packet milk arrowroot (malt biscuits work well for a traditionally dark slice), crushed (about 250g I think )
150-200g fruit puff lollies (I used a whole bag, not sure how many were in there)

coconut, for topping

Melt the butter, and mix in the condensed milk. If they’re not mixing easily, zap them in the microwave for 15 seconds or so (you shouldn’t need to at this time of year). Stir in the vanilla, crushed biscuits and lollies and mix it all up together.

Line a slice tin with baking paper and press the mixture firmly into the tin. Top with shredded coconut, then leave to chill untill set (overnight is perfect). When set, cut into small bars.

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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 🙂

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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Rainbow m&m Cookies

Happy holidays! Christmas has come and gone for another year – it’s sad that it’s finally over after months of preparation – but at least now we can look forward to the new year. I spent my half of my Christmas day flying home from a wonderful holiday on Norfolk Island – but all in all it was a lovely day, and my lead up to Christmas was equally as lovely – it was a well earned rest, but at the same time it’s good to be home.

Now that we’re home, I’m focusing on the new year – which I must say has seemed to sprung up awfully soon since last time. I’m tidying up around the house while I have the free time because of the holidays – and I’ve planned some new years goals I’m determined to work towards, for example, get a job. It’s one thing I love about the new year is – at least mentally – being able to start fresh and hopefully make some positive change. Plus, with a new school year means loads of new opportunities, I’m looking forward to it.

Hopefully 2012 will be a little less shaky, with Christchurch being hit by yet another large earthquake on the 23rd – and another 50 or so aftershocks and still counting. It was a real blow to everyone here, I’m glad we were away when it happened. I’m one of the lucky one’s as our house wasn’t as badly affected as people on the eastern side of town – but an earthquake is an earthquake, and it’s just as challenging no matter what your situation.

On a brighter note – the cookies! These cookies acctually aren’t a recent bake – I made them a few months back and took photo’s but never shared them. With all the sweet food that’s inhabiting our pantry at the moment, both mum and I decided we’d better finish what’s left before we end up with an alladins cave of  fatty goodness, so I’ve been out of the kitchen when it comes to baking.

With that being said, I acctually just finished making some oaty caramel slice because I’m craving it since returning from having it for dessert every night we’ve been away – so watch this space!

I made these cookies for a dancing competition.  There are a lot of little kids at my dance studio, so when requests were sent out for home baking donations, I decided to put some of the m&m’s in the pantry to good use in brightening up chocolate cookies because they would be sure to sell – and they did. They’re not just for the littlies either – big kids like myself were fans too. And they really stood out against all the other plain muffins and slices.

Anyway, I didn’t think I’d have much to write but I’ve come out with quite a bit afterall. I hope you all had a wonderful Christmas/holiday and get some rest before the new year hits us full swing! Untill next time – happy baking!

 

 

 

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