For
me, these cookies were the result of major boredom. They are easy peasy to make,
using just three basic ingredients and then you can pick and choose whatever
you want to compliment the cookies – I used milk chocolate chips and sprinkles.
Find the recipe here (yet another one from the Raspberri Cupcakes blog!).
Sunday, 1 December 2013
Monday, 18 November 2013
freycinet
Despite
living in Tasmania for many years, I only just made my first trip out to Freycinet earlier this month. And wow, it was absolutely stunning! I've tried to capture the untouched beauty of gorgeous Wineglass Bay and Hazards Beach through these photos, and also hopefully prove to my lovely Brisbane friends that Tasmania isn’t
just all about two-headed, six-fingered people =P
Sunday, 10 November 2013
chocolate and raspberry layered cake with macarons
After
many, many long months, I finally managed to find some time to blog again! =)
So last
month, I made this cake for my housemate’s birthday – a devil’s food cake
layered with raspberry and white chocolate ganache, coated in dark chocolate
ganache and topped with fresh raspberries and vanilla macarons filled with
raspberry and white chocolate ganache – and it was absolutely delicious! And
yes, whilst a little time consuming it was well worth seeing it demolished in just
over a day.
The
cake itself is beautifully moist and scrumptious, so much so it’s definitely
going to become my staple chocolate cake recipe from now onwards. Both the
ganaches were easy enough to make, and you can most definitely change the
quantity of raspberry puree in the white chocolate and raspberry ganache to
suit your taste preference. Spreading the dark chocolate ganache on the outside
of the cake proved to be very annoying as always – I still haven’t mastered the skills to
do it very well!
For
the macarons, I used a beginners macaron recipe considering the epic fail that
was my first batch of macarons from a couple of years ago (I’ve been intentionally
avoiding making macarons ever since). But my second attempt, thankfully, was
much better! If you’re not overly keen to try your hand at the macarons, you can
always buy them from a store, or simply top the cake with raspberries alone
which still looks amazing.
Find
the recipe for the cake here, and for macaron beginners I’d
recommend using this macaron recipe.
Sunday, 16 June 2013
chocolateria san churro
I've been hanging out for San Churro for way too long, and let's just say that churros and chocolate are NEVER a bad idea! We got the churros fiesta which came with heaps of deliciously warm churros (that were crunchy on the outside and soft on the inside, some coated with icing sugar and some with cinnamon sugar) and sooooo many pots of beautiful melted chocolate and caramel to dip them in. And the hot caramel dulce de leche drink I ordered was so beyond amazing that it was pretty much finished instantaneously. San Churro is definitely going to be the first place I visit next time I'm in Brissy, and looking at their extensive and scrumptious menu I think I'll slowly have to try everything on it, starting with their desserts and macarons...
Sunday, 19 May 2013
happy birthday to me
Having come across this gorgeous four-layered vanilla cake on the Raspberri Cupcakes blog, I chose my birthday as the perfect excuse to make it. With just one cake tin, it was a little time consuming baking four separate cakes but after seeing the finished layered product, it was definitely time well spent! The cake itself was slightly dense, but still delicious especially in combination with the vanilla buttercream. Things got extremely messy when it came to decorating the cake with sprinkles, so be prepared to clean up afterwards! I also made some mini bunting to sit on top which I think added a lovely final touch to the cake.
Wednesday, 17 April 2013
very vanilla
With so many flavoured cupcakes available these
days, vanilla cupcakes seem to sometimes get forgotten. I personally love the
flavour of vanilla, so vanilla cupcakes remain one of my favourite types of
cupcake. Whilst I’ve sworn on this vanilla cupcake recipe for years now, I
thought it was time to find a new one bursting with even more vanilla flavour.
I spent a lot of time searching the internet and
came across this recipe, which is a result of a fellow baker and food blogger
who was on her own quest to find the ulimate vanilla cupcake recipe. And wow,
it is an amazing one! The cupcake is light, fluffy and very, very vanilla-y! I decided
to keep it simple and team the cupcakes with a vanilla buttercream. It was
heaven. I also decorated the cupcakes with handmade fondant glitter butterflies,
which were quite time-consuming to make, but ended up looking really pretty.
For those wanting to make a vanilla buttercream, here’s
my approximate recipe: 1) beat 250g of softened butter in a bowl until pale, 2)
gradually beat in about 3 cups of icing sugar, tasting occasionally and adding
more according to taste, and 3) finish off with a teaspoon of vanilla essence.
The more you beat the ingredients together, the more fluffy the buttercream
becomes, and the more amazing it is to bite through when eating the cupcake.
You can also find a delicious vanilla swiss meringue buttercream frosting here.
Sunday, 7 April 2013
new shanghai
Deep fried chicken with special garlic and chilli sauce. |
Pan fried pork dumplings containing broth. |
Rainbow beef - deep fried shredded beef tossed with sweet and sour sauce and sesame sauce. |
Pork belly braised overnight in sweet soy sauce. |
Steamed mini pork buns. |
Whenever I visit Brisbane I find myself continuously
eating, thus I’m always inadvertently searching for new and exciting restaurants
to dine in. New Shanghai, located in Queens Plaza on the mall, is definitely my
most favourite new find. Their menu is extensive and packed full of delicious
dishes. The dumplings we ordered were by far the best dumplings I have ever
eaten, and the rainbow beef stood out as my favourite main dish. Be sure to
accompany your meal with the lime chiller drink – both lusciously light and refreshingly flavoursome. Overall, beautiful food, cooked to perfection and served in
no time at all.
Wednesday, 20 March 2013
raspberry friands
I’m so used to making cupcakes and then having to whip up accompanying frosting that I had completely forgotten how easy and quick
something is to bake when you don't have to worry about more than one
component! These raspberry friands are the perfect example. They are super
quick to make, beautifully moist and most of all, really scrumptious (the
batch I made barely lasted a day). Find the recipe here.
Sunday, 10 March 2013
lime and coconut cupcakes
The beautiful combination of lime and coconut flavours
creates this easy peasy, light and super delicious cupcake. I added in some
lime juice as I thought the lime rind itself didn’t quite give enough lime
flavour to the cupcake, and I also topped the cupcakes with some shredded
coconut. This recipe was taken from a cupcake book I got given for my birthday last year.
Lime coconut
cupcakes
250g butter, softened
2 teaspoons coconut essence
1 tablespoon finely grated lime rind
1 1/3 cups (290g) caster sugar
4 eggs
2/3 cup (160mL) milk
1 1/2 cups (120g) desiccated coconut
2 1/2 cups (375g) self-raising flour
Coconut cream
cheese frosting
60g butter, softened
160g cream cheese, softened
2 teaspoons coconut essence
3 cups (480g) icing sugar
Method
1. Preheat oven to 180ºC/160ºC fan forced. Line two
12-hole standard muffin pans with paper cases.
2. Beat butter, essence, rind, sugar and eggs in large bowl
with electric mixer until combined.
3. Stir in milk and coconut, then sifted flour. Divide
mixture among cases, smooth surface.
4. Bake cupcakes for about 25 minutes. Turn onto wire
rack to cool.
5. Make frosting by beating butter, cream cheese and
essence, then gradually beat in sifted icing
sugar.
6. Spread (or pipe) cupcakes with frosting and decorate.
xx
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