Tag Archives: cooking

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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Delightful Peppermint Slice

I remember attempting to make peppermint slice quite a few years ago, when I came home inspired from a trip to my Aunty’s house. If she could do it, so could I.

Oh how wrong I was.

However, after a few more years experiance under my belt, I decided to try my luck again – and I’m so glad I did. This was (and still is, seeing as it’s sitting in the fridge at the moment) the best peppermint slice I have ever eaten.

I didn’t return to a recipe from my cookbooks, I googled for something better. There was a cafe here in Christchurch that used to make the best peppermint slice, it was so different to all the others, the centre was like a thick heavenly mint fondant, not a gritty icing smear. I couldn’t work out how they did it, untill now.

Cream and butter. Simple. Oh and there’s some icing in there too, but in short, cream gives it the more heavenly texture and taste.  Now I can eat this whenever my tastebuds desire. Plus, having cream in the house gave me an excuse to make some fudge too.

And we musn’t forget the base and topping. These too were a delight. Put the three together, and you have a minty slice of heaven. I even tested my decorating skills making lovely little white chocolate swirlies on the bittersweet chocolate topping. I also added about a 1/4 cup of cocconut to the base, just for added texture.

I think mine even turned out better than the photo on the website, and it’s far better than the one in the cafe (; that’s what I call success – untill next time, happy baking !

 

Chocolate Peppermint Slice

150g butter, softened
½ cup sugar
1½ cups flour
¼ cup cocoa
½ teaspoon baking powder

Filling
100g butter, softened
1½ cups icing sugar, sifted
1½ tablespoons cream
1 teaspoon peppermint essence
200g dark chocolate, melted, for topping

  • Preheat the oven to 180°C. Line an 18cm x 28cm pan with baking paper.
  • Cream the butter and sugar with an electric beater until the mixture is light and fluffy. Sift in the flour, cocoa and baking powder. Mix together until combined.
  • Press the mixture into the base of the prepared pan. Bake for 20-25 minutes until firm. Set aside to cool.
  • To make the filling, cream the butter and icing sugar until light and fluffy. Stir in the cream and peppermint essence. Spread the mixture evenly over the cooled base.
  • Refrigerate for 30 minutes before topping with a layer of melted chocolate. Wait for the chocolate to set before cutting the slice into small pieces (for a perfect finish, use the tip of a sharp knife to mark cutting lines in the chocolate topping just before it sets).

http://www.nzchef.co.nz/index.php?option=com_content&task=view&id=333&Itemid=67


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Benedict Bar

There is nothing better than waking up early in the morning, fetching some toast and then spending a good half hour pondering around food blogs. The only problem is it always makes me wish I was eating something better than toast.

Hello and welcome to my blog, Sixteen Cupcakes. Finally, after being an avid food blog browser for years, I finally have a place to call my very own on here. A little about me to start off with, my name is Savannah (hello!) and I am 16 years old (hence Sixteen Cupcakes). I live in the south island of New Zealand in the down-under corner of the globe – and I’m a passionate baker and food addict. Nothing gets me going more than food, cooking and baking – so, I have decided to share my baking creations with the rest of the online food community, and hopefully give back a slice of what it has given me.

As my first post, I decided to share these Benedict Bars, which I found here, http://lisaiscooking.blogspot.com/2009/04/benedict-bars.html – Lisa is cooking’s blog . It is, one of the many recipe’s that have made me drool while on one of my morning blog browse sessions – I had to make it. Let me say I’m so glad I did. The shortbread crust melted into the tang of wildberry jam and the sweet crunch of the almond topping –  I think you know where I’m going with this. It was perfect.

Do yourself a favour and do try these, you will be so glad you did. Until next time – happy baking  ! 

 

Benedict Bar

First prepare the shortbread crust:
150 g unsalted butter
225 g plain flour (All purpose flour)
4 T corn flour
1/2 t baking powder
125 caster sugar (granulated sugar) + more for sprinkling into pan
1/4 t sea salt
1 t vanilla extract

-spray a 24 x 20cm (I used an eight inch square pan, but slightly larger would also work) with cooking spray and sprinkle with sugar
-dice the butter straight from the refrigerator into a mixing bowl and leave to soften for 30 minutes; sift the flour, cornflour, and baking powder on top, then add the sugar, salt, and vanilla; rub together between your fingertips until the mixtures begins to cohere (Or, place in the bowl of a stand mixer and mix with the paddle attachment until it resembles breadcrumbs.)
-press into the prepared pan and chill in the refrigerator while making the topping

Bars:
100g unsalted butter
60g caster sugar (granulated sugar)
1 t vanilla extract
200g flaked almonds
3 T milk
raspberry jam (or blackcurrant jelly or whatever jam or jelly you have)

-preheat oven to 180 degrees C or 350 degrees F [Here’s a handy conversion tool: http://www.metric-conversions.org/temperature/celsius-to-fahrenheit.htm]
– put butter, sugar, vanilla, almonds, and milk in a small saucepan over low heat, and warm until the butter melts; remove from heat and allow to cool
-remove shortbread from refrigerator and spread a layer of jam on top; pour cooled, melted butter mixture over top; bake for 25 to 30 minutes and then allow to cool on a rack; chill in the refrigerator for one hour to make cutting easier

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