tag:blogger.com,1999:blog-70450491769296843332024-02-19T14:19:54.599+10:00SugabuttacreamA fun foodie blog about the delicious creations of a self confessed sweet tooth.Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7045049176929684333.post-5609078481400545012014-08-29T10:22:00.000+10:002014-08-29T10:22:15.253+10:00Sponge Cake with Fresh Cream and Strawberries<div class="separator" style="clear: both; text-align: center;">
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It has been too long. I would like to say that it is because I have been super busy, but that would not be 100% true. I have been a bit busy, but mostly I have been lazy and avoiding baking. Throw in a holiday to Queenstown (yay!fun!) and a dysfunctional kitchen (or lack there of) and that is all the reasons why this is the first post in several months. </div>
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So yeah. Here is a new one!</div>
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I am making a wedding cake in a couple of weeks and the Bride and Groom have requested that one layer be a sponge cake. Having not made a sponge cake since possibly Home Economics in high school I thought I better have a practice go.<br />
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So here is a beautiful light sponge cake, so quick and easy to make, with fresh cream and strawberries! Note the photos aren't the best, it has been a while ok and the light was fading :(<br />
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<h3>
Sponge Cake with Fresh Cream and Strawberries</h3>
Adapted from <a href="http://www.taste.com.au/recipes/9598/basic+sponge+cake">Taste.com</a><br />
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What you will need</h2>
1/3 cup plain flour<br />
1/3 cup self raising flour<br />
1/3 cup cornflour<br />
4 eggs, room temperat<br />
2/3 cup caster sugar<br />
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300ml cream<br />
2 tsp caster sugar<br />
1 tsp vanilla<br />
Strawberries<br />
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<h2>
What you will need to do</h2>
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Preheat oven to 180*C. Line one 8 inch round pan with grease proof paper, spray with oil and dust with flour. I did all three so there was no way the cake would stick!<br />
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Sift the flours together into a bowl three times for aeration. Set aside.<br />
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Whisk eggs and sugar together with electric mixer for 6 minutes and until the mixture has tripled in volume. Gradually sift the flour mixture over the egg mixture while gently folding in with a metal spoon until just combined.<br />
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Gently pour mixture into pan and bake for 20 minutes in preheated oven. Remove from oven when sides of the cake start to come away from pan and the top springs back when touched lightly. Turn out onto cooling racks and remove baking paper. Once cooled, cut in half and fill with whipped cream and strawberries.<br />
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To make the cream, pour cream, sugar and vanilla into a bowl and whisk until starting to hold its shape. Spread evenly over first layer of sponge. Cut tops off strawberries and then in half. Arrange strawberries on the bottom layer. Place top layer of sponge over that and repeat process.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-39972747826947682682014-04-25T10:09:00.000+10:002014-04-25T10:09:21.031+10:00Salted Caramel Saint-Honoré Cake<div class="separator" style="clear: both; text-align: center;">
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The name is fancy and well so is this dessert, but its pretty simple to make each component and then all you have to do is assemble. I spied a photo of this dessert on Pinterest and although that one was a little more polished, I think mine still look pretty good.<br />
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I made four of these desserts to take to a friends place for a dinner and a an unfortunate accident lead to two of these babies landing on the floor of my car :(. Fortunately two was enough to go around the four of us, and next time I will remember to put my treats in a container and not on a plate!<br />
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<h3>
Salted Caramel Saint-Honoré Cake</h3>
Adapted from <a href="http://www.epicurious.com/recipes/food/views/Milk-Chocolate-and-Salted-Caramel-Gateau-Saint-Honore-367763">Epicurious</a> and <a href="http://www.sbs.com.au/food/recipes/gateau-saint-honore">SBS Food</a><br />
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What you will need</h2>
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2 sheets of puff pastry<br />
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For the Choux Pastry<br />
100g butter<br />
150g flour<br />
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For the Salted Caramel Mousseline<br />
Pastry cream:<br />2 cups whole milk<br />1/3 cup plus 1/4 cup sugar<br />5 tbsp cornflour<br />6 egg yolks<br />3 1/2 tbsp unsalted butter<br />
<br />9 tbsp sugar<br />1/8 tsp cream of tartar<br />1/4 cup heavy cream<br />1 1/4 cups chilled pastry cream (from above)<br />1 cup unsalted butter, room temperature<br />1/2 tsp sea salt<br />1/4 tsp vanilla<br />
For the Chantilly Cream<br />
600ml thickened cream<br />
3 tbs sugar<br />
2 tsp vanilla<br />
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For the Vanilla Glaze<br />
1 cup icing sugar<br />
1 tsp vanilla<br /><br /><br />
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What you will need to do</h2>
<br />Start off by making the Pastry Cream for the Salted Caramel Mousseline. Bring milk and 1/3 cup sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Stir cornflour and 3 tablespoons water in a small bowl to dissolve. Whisk egg yolks with remaining 1/4 cup sugar in a medium bowl. Add cornflour mixture. Gradually whisk in hot milk mixture; return to saucepan. Whisk constantly over medium heat until thick, about 2 minutes. Remove from heat. Add butter. Whisk until melted and smooth. Place in a bowl and cling wrap over the surface. Put in the fridge to cool.<br />
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Preheat the oven to 200*C. Prepare two baking trays lined with baking paper. Cut out 8 circles (about 5 inch) of the puff pastry and place on the baking trays. Prick surface with a fork repeatedly. Bake for 10-20 minutes until golden.<br />
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To make the Choux Pastry for the profiteroles, prepare two baking trays with baking paper and set the oven to 220*C. Place 250 ml water and butter in a large saucepan over medium heat and bring to just below boiling point. Remove from heat, then, working quickly to avoid lumps, add all the flour, beating with a wooden spoon. Return pan to medium heat and cook, stirring, for 1 minute or until mixture forms a ball and comes away from the side of the pan. Remove from heat and allow to cool slightly. Beat in eggs one at a time, mixing well before each addition. Pastry should be smooth, soft and just firm. Fill a piping bag with the mixture and pipe small rounds onto the baking trays. Place in oven and bake for 10 minutes until golden then reduce temperature to 180*C and bake for a further 25 minutes or until they have dried out and feel hollow. Remove from oven and set aside to cool.<br />
<br />To make the Salted Caramel Mousseline, stir 2 tablespoons water, sugar, and cream of tartar in a saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, about 7 minutes. Remove from heat; gradually add cream (mixture will bubble vigorously). Stir until any caramel bits dissolve and mixture is smooth. Let cool.<br /><br />In a stand mixer fitted with a whisk attachment, beat half of the chilled pastry cream and caramel sauce at medium speed. Gradually add butter, 1 tablespoon at a time, beating until fully incorporated between additions. Beat in salt and vanilla. Scoop into a pastry bag fitted with a small tip and pipe into profiterole shells. Place in the fridge to set.<div>
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To make the Vanilla Glaze, mix the icing sugar and vanilla with enough water to created a runny glaze. Dip the tops of the profiteroles into the glaze and place back into the fridge to set.</div>
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To make the Chantilly Cream, beat the cream, sugar and vanilla in a bowl until thick and holds its shape. Place cream into a piping bag fitted with a large star nozzle.</div>
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To assemble, take one puff pastry disc and pipe a blob of cream in the middle. Take three profiteroles and place them evenly apart around the edge of the disc, supported by the cream. Pipe swirls of cream in between the profiteroles. Place one last profiterole on top.<br /><br />
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-64815868780561135962014-03-05T10:48:00.002+10:002014-03-05T10:48:36.740+10:00Caramel Macadamia Slice<div class="separator" style="clear: both; text-align: center;">
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This slice rocks! I made it for my dad to take to a farewell party at his work and it was a big hit. I adore caramel and matched with a bit of chocolate and some crunchy macadamias it is such perfection. The original slice called for a layer of chocolate on top but I substituted for choc chips and I think it really worked.<br />
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And there is not much else to say except this is delicious, you should try it!</div>
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Caramel Macadamia Slice</h3>
Adapted from <a href="http://food.ninemsn.com.au/recipes/isugar/8464004/macadamia-caramel-slice">food.ninemsn</a><div>
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What you will need</h2>
<br />1/3 cup self-raising flour<br />1/3 cup plain flour<br />165g brown sugar<br />50g desiccated coconut<br />90g butter, melted<br />395g sweetened condensed milk<br />30g butter, extra<br />2 tablespoons golden syrup<br />3/4 cup coarsely chopped macadamias</div>
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3/4 cup milk choc chips</div>
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3/4 cup caramel choc chips<br /><br />
<h2>
What you will need to do</h2>
<br />Preheat oven to 180*C and line a lamington pan with baking paper that extends over the sides. Sift flours and sugar into bowl, mix in coconut and butter. Press mixture evenly over base of pan. Bake 15 minutes. </div>
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Meanwhile, stir condensed milk, extra butter and syrup in small saucepan over medium heat about 15 minutes or until caramel mixture is golden brown. Pour caramel over base and smooth with metal spatula. Press nuts into caramel with spatula. Bake 5 minutes then sprinkle both choc chips over the top and return to oven for further 5 minutes. Remove from oven and cool in tray.</div>
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-82999451652046077162014-02-12T14:02:00.001+10:002014-02-12T14:02:48.931+10:00Chocolate and Raspberry Mousse Cake<div class="separator" style="clear: both; text-align: center;">
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It is the month of luuuurve and you will fall in love with this Chocolate and Raspberry Mousse Cake! This cake is so decadent which makes it perfect for sharing ;). If you are like me however and have a partner that doesn't 'believe' in Valentines day, you can make this cake and eat it all yourself!<br />
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I made two versions of this cake, one that is just mousse and raspberries inside a type of thin sponge cake and the other is layers of sponge, ganache, cream and mousse. Both are devine and use the same ingredients, it's up to you really to do whatever layers you want, get creative!<br />
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This recipe comes from my advanced bread and pastry text book that I received during my apprenticeship. It has been a great reference for me for reliable recipes and has introduced me to many new desserts and sweets. I have tagged many recipes to try and hopefully I will get around to all of them one day.</div>
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<h3>
Chocolate and Raspberry Mousse Cake</h3>
Adapted from Advanced Bread and Pastry by Michel Suas<br />
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<h4>
What you will need</h4>
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For the Biscuit Viennois<br />
110g almond meal<br />
110g icing sugar<br />
50g egg yolks (approx 3 egg yolks)<br />
90g eggs (approx 2 eggs)<br />
200g egg whites (approx 6 egg whites)<br />
20g sugar<br />
45g cake flour<br />
45g plain flour<br />
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For the Chocolate Mousse<br />
300ml light cream<br />
300g dark choc<br />
90g egg yolks (approx 5)<br />
90g sugar<br />
30ml water<br />
300ml heavy cream<br />
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Frozen raspberries<br />
Cocoa for dusting<br />
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What you will need to do</h4>
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To make the biscuit viennois, preheat oven to 200*C and prepare two baking trays with baking paper. Sift together the almond meal and icing sugar. Add the egg yolks and whole eggs, whip on high speed until tripled in volume. In a separate bowl beat the egg whites and add sugar to make a medium stiff meringue. Fold the meringue into the whole egg mixture and fold in the sifted flours. Divide the mixture between the two trays and spread out evenly. Bake for about 7 minutes. Once baked, flip the sponges onto new pieces of baking paper and remove the old baking paper.<br />
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To make the chocolate mousse, make a ganache with the light cream and chocolate by bringing the cream to the boil then pouring over chocolate. Stir the ganache until smooth then set aside. Dissolve the sugar in the water and cook in a saucepan to 121*C. While it is cooking, begin whipping the egg yolks. Slowly add the sugar syrup to the yolks and whip on a medium-high speed until cool to the touch. Whip the heavy cream to soft peaks. Add the egg yolk mixture to the ganache (which should be a similar temperature) then fold in the cream gently.<br />
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To assemble, cut out four strips of biscuit viennois to line four small loose bottomed cake tins (cheesecake tins). Cut out four circles the size of the bottom of the cake tins. Line the tins with the sponge and place a circle in the bottom of each. Half fill each tin with chocolate mousse. Place a layer of raspberries on top of the mousse then cover with another layer of mousse. Make sure the mousse is divided equally amongst the tins, if you have any excess biscuit viennois protruding the top just trim it off so that it is flush with the top of the mousse. Refrigerate over night.<br />
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When ready to serve, remove from tin and sprinkle with cocoa. You can add some raspberries for decoration too.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-81369636440286464532014-02-03T10:33:00.001+10:002014-02-03T10:33:04.508+10:00Black Forest Cheesecake<div class="separator" style="clear: both; text-align: center;">
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I am right back in the swing of things with this ridiculously rich and completely indulgent Black Forest Cheesecake. Confession time, this recipe is straight from <a href="http://www.browneyedbaker.com/2014/01/22/black-forest-cheesecake-recipe/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+browneyedbaker%2Ffeed+%28Brown+Eyed+Baker+%29">Brown Eyed Baker </a>and they only just published it last week. It popped up in my inbox and I immediately HAD to make it!<br />
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I may have slightly undercooked the cheesecake as it is very soft in the middle, but it has a mousse-like texture that is just divine. The dark chocolate makes the filling very rich, you can change it to milk chocolate if you prefer something a bit sweeter. The whipped cream is a little different too in that it contains cream cheese. I think this gives it a more stable quality and does not melt as easy. Enjoy this bad boy in moderation!<br />
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<h3>
Black Forest Cheesecake</h3>
Adapted from <a href="http://www.browneyedbaker.com/2014/01/22/black-forest-cheesecake-recipe/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+browneyedbaker%2Ffeed+%28Brown+Eyed+Baker+%29">Brown Eyed Baker</a><br />
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<h4>
What you will need</h4>
<br />For the crust<br />24 Oreo cookies<br />¼ cup unsalted butter, melted<br /><br />For the filling<br />280g dark chocolate, chopped<br />900g cream cheese, at room temperature<br />1 1/2 cup sugar<br />¼ cup cocoa powder<br />4 eggs, at room temperature<br /><br />For the cherry topping<br />600g bottled cherries<br />¼ cup sugar<br />Pinch of salt<br />2 tablespoons cornflour<br />1 tablespoon lemon juice<br /><br />For the whipped cream<br />100g cream cheese, at room temperature<br />¼ cup granulated sugar<br />¾ teaspoon vanilla extract<br />1 cup heavy cream<br /><br /><h4>
What you will need to do</h4>
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Preheat oven to 180*C. Prepare a cheesecake tin by lining the bottom with baking paper and spraying the sides lightly with oil. Place the Oreo cookies into a food processor and pulse until they resemble fine crumbs. Add the melted butter and pulse until all combined. Press the mixture evenly into the base of the cheesecake tin and bake for about 8 minutes until the crust is set. Remove from oven and place on a cooling rack to cool down.<br />
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To make the filling, place the dark chocolate over a double boiler until melted then set aside to cool. Place the cream cheese into the bowl of a stand mixer and using the paddle attachment beat until soft. Add the sugar and cocoa powder and beat until light and fluffy. Gradually add the eggs to the mix beating well after each addition and scrapping down the sides every now and then too. Add the chocolate and mix until use combined. Pour the mixture over the base and smooth the top. Bake for about 1 hour or until the top of the cheesecake looks dry and there is still a bit of a wiggle in the middle. Once cooked, turn oven off, remove cheesecake and let cool to room temp on a cooling rack. Place cheesecake in fridge to chill overnight (or at least a couple of hours if you can resist it).<br />
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To make the Cherry topping, lightly drain cherries but reserve 1/4 cup of the juice. Place cherries in a saucepan with sugar and salt and cook, stirring occasionally, until starting to boil. Whisk the reserved juice with the cornflour and add it to the saucepan. Stir until thickened then remove from heat and stir in lemon juice. Let the mixture cool before putting it into an airtight container and storing it in the fridge until needed.<br />
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[NOTE: I would make the whipped cream when you are ready to assemble the cheesecake]<br />
To make the whipped cream, place the cream cheese in the bowl of a stand mixer and beat until soft. Add the sugar and vanilla and beat until well combined. Slowly add the cream and whisk on high until stiff peaks form.<br />
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To assemble the cheesecake! Remove the cheesecake from the fridge. Run a knife around the edge of the tin and remove the cheesecake from the tin. Place on a serving plate. Fill your piping bag with the whipped cream and pipe around the outside edge of the cheesecake. Spoon your cherry mixture into the middle of the cheesecake. Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-69091084085281346292014-01-20T19:54:00.001+10:002014-01-20T19:54:38.320+10:00Honey and Oat Bread … I'm Back!<div class="separator" style="clear: both; text-align: center;">
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HAPPY NEW YEAR!! Firstly a few apologies… sorry it has been so long since I posted (moving and job hunting is NO excuse I know) and sorry for the lack of quality photos with this post, I knew the bread wouldn't last long and so I had to just take a few quick ones without a good set up.</div>
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Now that's out of the way, I hope everyone had a wonderful new year! I had a lovely surprise of a proposal from D after midnight on our 5th year anniversary so I'm still on a happy little high from that. Then we made the move back to Sarina from Townsville and have settled into my parents rumpus room to live while we save some money and decide what to do next!</div>
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Unfortunately I don't have an oven in our room so have to invade my parents' kitchen when I want to bake. Not that they complain about having delicious things to eat! So I haven't been working since Christmas and thought I should do some bread to refresh my baking passion. It worked. This recipe is amazing. This is a denser type of bread with a lovely texture and slightly sweet taste. The smells from the kitchen as it baked where heavenly, I had to try a piece straight away while it was still hot and oh my gosh, bliss.</div>
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You can easily use this bread to make sandwiches or toasties or you can just eat it. Plain and simple, bit of butter and chow down. </div>
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<h3>
Honey and Oat Bread</h3>
Adapted from <a href="http://www.girlversusdough.com/2013/09/12/whole-wheat-honey-oatmeal-bread/">GirlVersusDough</a><br />
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<h2>
What you will need</h2>
<br />1 cup water<br />1 cup milk<br />1 packet active dry yeast<br />2 tablespoons honey<br />2½ cups wholemeal flour<br />2 cups white flour<br />1 cup rolled oats, plus more for topping loaf<br />4 tablespoons oil<br />1 tablespoon salt<br /><br /><h2>
What you will need to do</h2>
<br />Pour water and milk into a microwave-safe bowl and heat for a minute until warm. Pour into the bowl of a stand mixer. Add yeast and honey. Let sit 10 minutes until yeast is foamy. Stir in flours, oats, oil and salt. Using a dough hook, knead on low to medium speed about 8minutes until dough is smooth, elastic and still a bit sticky. Keep dough in bowl and cover with a tea towel. Let rise 1 hour until doubled.<br /><br /><div>
When dough has doubled, punch down and transfer to a lightly floured surface. Knead again to make the dough come together and shape into a rectangle and roll up into a log. Transfer to a lightly greased loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches just higher than the edges of the pan.<br /></div>
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Heat oven to 200*C. Lightly spray loaf with water and sprinkle oats on top of loaf. Place loaf into oven and spray the inside of the oven with water to create some steam. Bake 25 to 30 minutes until loaf is brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely.</div>
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com2tag:blogger.com,1999:blog-7045049176929684333.post-73633907656739930052013-12-22T13:39:00.000+10:002013-12-22T13:39:23.086+10:00Pecan Pies and Christmas Treats<div class="separator" style="clear: both; text-align: center;">
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I have been a bad blogger. It is 3 sleeps until Christmas and I haven't posted ANYTHING in a month let alone anything Christmas related. For this I apologise. In my defence though, we are currently packing up our house for the big move back to Sarina and I have been working some extra shifts at the bakery. Also I spent the last couple of weeks studying my workbooks for my final assessment, which I passed, HOORAY!<br />
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So sadly Christmas blogging has been put to the back of my mind until now. I have made a few tasty christmas treats and boxed them up for some little christmas gifts. I made chocolate balls, rum balls, marshmallow, coconut ice and the crowning glory Pecan Pies. I used recipes from Taste.com for the <a href="http://www.taste.com.au/recipes/204/marshmallows">marshmallow</a> and <a href="http://www.taste.com.au/recipes/6858/coconut+ice">coconut ice</a> and just kind of made up the recipe for chocolate and rum balls (sorry will post them if I have time). </div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEAFyK6yRqy88pYxVBjEI2B6VXNvZS49S7B2T2-hNt8XgXK-I1LD2JFyXzba25Jjapb1q8NsfGWVkxT74um4Ls486Wi4GzaayrwR9VaBIFVcwraTYnxJu7N6RLGXaT8B8HImbIlJnDHY/s1600/DSCF6067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEAFyK6yRqy88pYxVBjEI2B6VXNvZS49S7B2T2-hNt8XgXK-I1LD2JFyXzba25Jjapb1q8NsfGWVkxT74um4Ls486Wi4GzaayrwR9VaBIFVcwraTYnxJu7N6RLGXaT8B8HImbIlJnDHY/s640/DSCF6067.JPG" width="640" /></a></div>
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I bought the cute little boxes from BIG W for $5 for a pack of six. I lined them with some baking paper and just filled them with Christmassy goodness. This will be my last chance to post before Christmas so from my kitchen to yours, I'd like to thank you for visiting my blog throughout the year, may you all have a very merry Christmas and a Food-tastic New Years!!</div>
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<h3>
Christmas Pecan Pies</h3>
Adapted from <a href="http://www.taste.com.au/recipes/12574/pecan+pies">Taste.com</a><br />
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What you will need</h2>
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For the pastry<br />2 cups plain flour<br />240g chilled butter, cubed<br />2 tbs caster sugar<br />1 egg yolk<br />3 tsp iced water<br /><br />For the filling<div>
3 eggs, lightly whisked<br />3/4 cup golden syrup<br />100g brown sugar<br />50g butter, melted<br />1 1/2 cups pecans, chopped<br /><br /><h2>
What you will need to do</h2>
<br />To make the pastry, place the flour, butter and sugar in the bowl of a food processor, and process until the mixture resembles fine breadcrumbs. Add the egg yolk and iced water and process until the mixture just begins to come together. Turn the pastry onto a lightly floured surface and knead lightly until smooth. Shape into a disc, cover with plastic and place in the fridge for 30 minutes to rest.<br /><br />Preheat oven to 200°C and prepare a nonstick muffin tray or lightly oil a normal muffin tray. Use a lightly floured rolling pin to roll 1 portion out to about 3mm-thick. Use a cutter just bigger than the muffin tray holes to cut discs ( I got about 15). Use the discs to line the muffin tray and place back in the fridge for 30 minutes to rest.</div>
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Bake in preheated oven for about 15 minutes or until golden. Remove from oven. Reduce oven temperature to 160°C. Meanwhile, to make the pecan filling, whisk the eggs, golden syrup, sugar and butter in a medium bowl. Stir in pecans. Pour mixture evenly into warm pastry cases. Bake in preheated oven for 20 minutes or until just set in centre. Place pies on a wire rack to cool.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDzH0kfTSwvXZGBkLn6TquzK2RtrXYCVbBtFK-bMTs7LdbsuYwDtkZhaPVcs5ljOe08TgO9F7qp2TA5tj92ymNWydTmQEMMZNWS8T-C1NCwKpDKl7QnghyFxWFcElzWudPtEN2RU3Je4/s1600/DSCF6081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDzH0kfTSwvXZGBkLn6TquzK2RtrXYCVbBtFK-bMTs7LdbsuYwDtkZhaPVcs5ljOe08TgO9F7qp2TA5tj92ymNWydTmQEMMZNWS8T-C1NCwKpDKl7QnghyFxWFcElzWudPtEN2RU3Je4/s640/DSCF6081.jpg" width="622" /></a><br /></div>
Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-76360473953251194752013-11-27T11:38:00.002+10:002013-11-27T11:38:49.557+10:00Rum, Caramel and Meringue Semifreddo <div class="separator" style="clear: both; text-align: center;">
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I love ice-cream. I like it soft and a little melty and any flavour will usually suffice. Maybe it's this hot humid weather that we experience this time of year in the north but I have been indulging in ice cream more than usual lately. I have a great recipe that I usually use to make a super delicious, super easy home ice-cream but have ventured out a little and found a different version that is still easy and yummo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzDEBqoVIyTGewvbX7ioM_ytd8_Hdf8JlBhyphenhyphen5nTRhBhIcOelJwWkRGMGOBumfB8Zk5u2_kElAzmXFqUsJPCfTPWv0KEtPSQU7LWZhyQBYiKexTvvT1BXyBFsSVNz-j0JWSFCvJS9jZCQ/s1600/DSCF6004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzDEBqoVIyTGewvbX7ioM_ytd8_Hdf8JlBhyphenhyphen5nTRhBhIcOelJwWkRGMGOBumfB8Zk5u2_kElAzmXFqUsJPCfTPWv0KEtPSQU7LWZhyQBYiKexTvvT1BXyBFsSVNz-j0JWSFCvJS9jZCQ/s640/DSCF6004.JPG" width="640" /></a></div>
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This recipe is a combination of a Caramel Semifreddo and Nigella's Meringue Gelato Cake. I added some rum ('tis the season) and created a delicious frozen dessert. You can call it anything really I won't hold it against you semifreddo, gelato or ice-cream. I'm sure there are proper definitions of each but it's all the same when its in my belly! The meringue gives it a little crunch of texture which I don't mind in ice-cream, and rum + caramel = great combination! Enjoy! Oh and apologies for the terrible photos, not my best effort :(</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUdvLMdJNvgVwhyphenhyphenxXjVei2ZIwKgJX6d4p3CCCH2SmPFkAumqnjYvyyH2uSUxeY8Va4hvjXdo46SfQMUaBU5rZz7ymboda30jZpJb79kNBKnAGEhpg1XghlgyepLCppyc55Akt5vEglyg/s1600/DSCF6001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUdvLMdJNvgVwhyphenhyphenxXjVei2ZIwKgJX6d4p3CCCH2SmPFkAumqnjYvyyH2uSUxeY8Va4hvjXdo46SfQMUaBU5rZz7ymboda30jZpJb79kNBKnAGEhpg1XghlgyepLCppyc55Akt5vEglyg/s640/DSCF6001.JPG" width="640" /></a></div>
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<h3>
Rum, Caramel and Merengue Semifreddo</h3>
Adapted from Australia's Sweet Baking Favourites and <a href="http://nigella.comhttp//www.nigella.com/recipes/view/MERINGUE-GELATO-CAKE-WITH-CHOCOLATE-SAUCE-5549">Nigella.com</a><br />
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<h2>
What you will need</h2>
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4 eggs, separated<br />
1/2 cup sugar<br />
300ml thickened cream<br />
1 can caramel top 'n' fill (or a tin of condensed milk boiled to caramel)<br />
30mls rum<br />
100g crushed meringues<br />
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<h2>
What you will need to do</h2>
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In a small bowl, whisk the caramel with the rum until smooth. Set aside. In a large bowl, beat the egg yolks and sugar until pale and creamy. Add the cream and beat until thick. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg white mixture into egg yolk mixture until just combined. Gently fold through spoonfuls of the caramel mixture and merengues until just combined, do not over mix. Pour mixture into a pan with at least 2l capacity. Freeze overnight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUM0yQGOPmEA16tmKfatQBWhAHLM00Lw-6zoXTYOtnv4TpqZycJD8pmbI7VrArqIsVXpymfi_HNVDajlkPPcqg2wfoGVZU6SuweIhZRNSN6O0KQ5ThtRbMuQAQlODF9KbfcfcVnpt1oo/s1600/DSCF6018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUM0yQGOPmEA16tmKfatQBWhAHLM00Lw-6zoXTYOtnv4TpqZycJD8pmbI7VrArqIsVXpymfi_HNVDajlkPPcqg2wfoGVZU6SuweIhZRNSN6O0KQ5ThtRbMuQAQlODF9KbfcfcVnpt1oo/s640/DSCF6018.jpg" width="436" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com2tag:blogger.com,1999:blog-7045049176929684333.post-29727911241637167742013-11-13T10:24:00.000+10:002013-11-13T10:24:06.909+10:00Choc Chip Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHz6eOczHuCMs3LICBRmhGsYvJtMx4PTOuj-TYZNdIdWlroihcC351aTZ-mwzAdKwXftJsd1NJKnD8asmI0B-8P4R5lTCz9OMD21AbjHX7BPNcj4O5wxeJunhdqjBLusn2xi-91bM0pt0/s1600/DSCF5977.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHz6eOczHuCMs3LICBRmhGsYvJtMx4PTOuj-TYZNdIdWlroihcC351aTZ-mwzAdKwXftJsd1NJKnD8asmI0B-8P4R5lTCz9OMD21AbjHX7BPNcj4O5wxeJunhdqjBLusn2xi-91bM0pt0/s640/DSCF5977.jpg" width="640" /></a></div>
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I love a nice slice of banana bread, toasted with a bit of butter. But you know what is even better? Banana bread with a sprinkling of choc chips! Most people I mention this recipe to react with 'That's unusual!', but I grew up making choc chip banana muffins so this combination seems pretty common.<br />
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This recipe is a great way to use up old bananas and is so easy to make. You pretty much just mix the wet and dry ingredients together then bake. It would make a great recipe to introduce children to baking as you can do it all by hand and they will only need help with the oven.<br />
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I decided to make half of the flour wholemeal to try and add a bit of 'health' factor to the recipe but I should have upped the milk or butter a bit as I feel it lost some of the moisture (wholemeal absorbs more liquid than white) so after being in the fridge for a few days it did taste a bit dry. Feel free to experiment by increasing the liquid a bit, if you do let me know how it goes! Next time I make it I know I will tinker with it a bit more.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKheDVHZo0bRBLRaS2jefzoqGH-A5_xQr5xl7BrYDdy_Nir3ryaJvGYH6v5MIQCY7LjAePfC0eusbhEcdsjyBKubA7YBM_Q3yf3oyiBc6TvhzT8CIEHWY0v-Jn_0ixTXTPC5zU7vFejUs/s1600/DSCF5980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKheDVHZo0bRBLRaS2jefzoqGH-A5_xQr5xl7BrYDdy_Nir3ryaJvGYH6v5MIQCY7LjAePfC0eusbhEcdsjyBKubA7YBM_Q3yf3oyiBc6TvhzT8CIEHWY0v-Jn_0ixTXTPC5zU7vFejUs/s640/DSCF5980.JPG" width="496" /></a></div>
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<h3>
Choc Chip Banana Bread</h3>
Adapted from Australia's Sweet Baking Favourites by Nestle<br />
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<h2>
What you will need</h2>
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1 cup plain white flour<br />
1 cup plain wholemeal flour<br />
1/3 cup brown sugar<br />
1 bag choc chips<br />
2 eggs<br />
3/4 cup milk<br />
2 large mashed bananas<br />
50g melted butter<br />
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<h2>
What you will need to do</h2>
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Preheat the oven to 180*C and prepare a loaf tin by spraying the inside with cooking oil. In a bowl, combine the flours, sugar and choc chips (reserve a handful to sprinkle over the top). In a separate bowl combine the eggs, milk, bananas and butter. Add to the dry ingredients and stir until just combined. Pour into prepared tin and sprinkle the reserved choc chips over the top. Bake for approximately 40 mins or until the centre is fully cooked (check with skewer or cake tester).<br />
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Remove from oven and let cool in the tin for a few minutes before turning out on to wire to cool completely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ysJ8hy3mXiGT6njSNJfRypEuoE_Dx2YH8suv3XxNWee5bWa8uekymbGvsUrnB6eldbgrhS8Wei3jMp-eMIt28TXoMhRw_gXJoEo0vLHYYJLHv5Gts3EcIdNocJw7r56xw7u9y2RZIFg/s1600/DSCF5993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ysJ8hy3mXiGT6njSNJfRypEuoE_Dx2YH8suv3XxNWee5bWa8uekymbGvsUrnB6eldbgrhS8Wei3jMp-eMIt28TXoMhRw_gXJoEo0vLHYYJLHv5Gts3EcIdNocJw7r56xw7u9y2RZIFg/s640/DSCF5993.JPG" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com1tag:blogger.com,1999:blog-7045049176929684333.post-59138084242095553902013-10-30T10:14:00.003+10:002013-10-30T10:18:10.767+10:00Nanaimo Slice<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxRdgEWGZEUmd5Pr3zQNbzkqzoslBAIU0HdJZe9TB7cr7sUCNPE6hUxqk259DhVn4jMNK9IJicRW44A5KyoizqBa2L0b3dW-o-rbV_RKd6jfdsLT3VyCAfFvizvmm-qXwIooA8OOgzfk/s1600/DSCF5869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxRdgEWGZEUmd5Pr3zQNbzkqzoslBAIU0HdJZe9TB7cr7sUCNPE6hUxqk259DhVn4jMNK9IJicRW44A5KyoizqBa2L0b3dW-o-rbV_RKd6jfdsLT3VyCAfFvizvmm-qXwIooA8OOgzfk/s640/DSCF5869.jpg" width="640" /></a></div>
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I have been wanting to make this slice for some time now, ever since I tasted it at a local cafe. It is a canadian treat and I had never even heard about it until recently. This no-bake slice is made up of three layers. The first is a chocolatey, nutty, coconut, biscuit crumb base not dissimilar to chocolate slice or a cheesecake base. The middle layer is a custard flavoured buttercream filling and the final layer is a chocolate ganache. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkXGojQcfFerGDfjNySw2mFDeR9zKP3heChJzA6Lv83fOgZozch1Y1D4tiNIj1QwoQMR3hOKjYbSlxSUBMtFST99cp_7nP4LnFo9BKg_Nx8TkfIRfzMw2b1j5AXUZ-qdpyNmllGzUur8/s1600/DSCF5881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkXGojQcfFerGDfjNySw2mFDeR9zKP3heChJzA6Lv83fOgZozch1Y1D4tiNIj1QwoQMR3hOKjYbSlxSUBMtFST99cp_7nP4LnFo9BKg_Nx8TkfIRfzMw2b1j5AXUZ-qdpyNmllGzUur8/s640/DSCF5881.jpg" width="640" /></a></div>
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Richness overload! It is very sweet and indulgent. I probably could have halved the filling in the middle to make it less of a heart-attack-inducing treat. So I ticked this off my bucket list of baked goods (well technically no-bake) and put it on my "stuff to try for realsies list". Now that I have made them myself, I look forward to trying these treats IN Nanaimo, Canada...one day.<br />
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<h3>
Nanaimo Slice</h3>
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Adapted from <a href="http://www.iwashyoudry.com/2013/08/07/nanaimo-bars/">I Wash You Dry</a></div>
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<h2>
What you will need</h2>
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For the base</div>
1/2 cup butter, room temperature<br />
5 tbsp cocoa powder<br />
1/2 cup sugar<br />
1 tsp vanilla<br />
1 egg, lightly beaten<br />
1 1/2 cups plain biscuits processed to crumbs (you can use gluten free biscuits)<br />
1/2 cup chopped walnuts<br />
1 cup desiccated coconut<br />
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For the filling<br />
1/2 cup butter, room temperature<br />
2 tbs custard powder<br />
3 tbsp cream<br />
2 cups icing sugar<br />
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For the topping</div>
115g milk or dark chocolate<br />
3 tbsp butter<br />
2 tbsp cream<br />
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What you will need to do</h2>
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Prepare a slice tin by lining it with baking paper and set aside. Set up a heatproof bowl over a saucepan of simmering water making sure not to let the bowl touch the water. Place the butter, cocoa, sugar and vanilla in the bowl and whisk until melted and sugar is dissolved. Remove the bowl from the saucepan and quickly add the egg and whisk until combined. Return the bowl to above the saucepan and stir cooking for another 2 minutes. Remove from heat and add the crushed biscuits, walnuts and coconut. Mix until all combined then press into the prepared tin. Place in the fridge to set.</div>
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To make the filling, beat the butter, custard powder and cream in a bowl until light and fluffy. Gradually add the icing sugar until light and fluffy and sugar has dissolved. Spread out over the base and return to the fridge.</div>
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To make the topping, place the chocolate butter and cream in a heatproof bowl and place over the saucepan of simmering water just like for the base. Stir until melted and smooth. Remove bowl from the saucepan and leave to cool for about 10 minutes. Pour chocolate mixture over the top of the slice and spread out. Return to the fridge until the chocolate has set. Remove from fridge and slice into pieces.</div>
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com1tag:blogger.com,1999:blog-7045049176929684333.post-40679379527279170572013-10-16T10:25:00.001+10:002013-10-16T15:28:45.514+10:00Melting Moments with Strawberry Jam<div class="separator" style="clear: both; text-align: center;">
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I donate plasma as often as I can, it's such a wonderful thing to do and because I don't really make enough money to donate to charities I donate my time and my plasma instead. And the best part of donating blood or plasma is the food the lovely ladies feed you afterwards! There is always such a delicious selection of biscuits, cakes and savouries you always leave with a full tummy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQbSvHizZbbV29-VIHC-DcdODm0FqPbBoN4alnnqc3hwSwTw44yAKEk8huh3ZgDbG_c4CGmYrRU-1Bk-p4AC6XhDsk2zg2fZsMsXjSd-PDsrafr2erc2cjrn_b1RVOZTNSl9hK62uaFA/s1600/DSCF5705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQbSvHizZbbV29-VIHC-DcdODm0FqPbBoN4alnnqc3hwSwTw44yAKEk8huh3ZgDbG_c4CGmYrRU-1Bk-p4AC6XhDsk2zg2fZsMsXjSd-PDsrafr2erc2cjrn_b1RVOZTNSl9hK62uaFA/s640/DSCF5705.jpg" width="480" /></a></div>
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My favourite by far is the melting moments biscuits they serve. I cannot remember the brand, but they are large and individually wrapped. They literally melt in our mouth and are just what you expect the perfect melting moment to be. So naturally I had to try and recreate them for myself. I added a strawberry jam to these ones because of the abundance of strawberries that were around at the time so they are a bit of a melting moment / monte carlo hybrid. I have tried a couple of recipes to get the best one and this recipe was given to me by D's mum, it's just a recipe from a magazine but unfortunately I don't know which one :(<br />
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<h3>
Melting Moments with Strawberry Jam</h3>
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Adapted from Barb Northwood</div>
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What you will need</h2>
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250g butter, room temperature</div>
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1/3 cup icing sugar</div>
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1 1/2 cups plain flour</div>
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1/2 cup cornflour </div>
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For the icing</div>
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100g butter, room temperature</div>
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1 1/2 cups icing sugar</div>
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1 tsp vanilla</div>
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For the jam</div>
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100g strawberries, green leaves chopped off</div>
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100g sugar</div>
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1tsp gelatine</div>
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What you will need to do</h2>
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Preheat the oven to 180*C and prepare a baking tray with baking paper. Set aside. Beat the butter and icing sugar in a small bowl until pale and creamy. Stir in sifted flour and cornflour until combined. Roll spoonfuls of mixture into balls and place onto the baking tray and flatten with a fork dusted in flour. Cook for about 12 minutes or until just starting to brown. Cool on the trays then transfer to a wire rack.</div>
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Meanwhile to make the jam, chop the strawberries into small pieces and place in a small saucepan. Add the sugar and cook over medium heat until sugar has dissolved, stirring all the time. Let mixture simmer until it thickens slightly. Dissolve the gelatine in one tablespoon of warm water then add to the jam mixture. Remove from heat and stir. Pour the jam into a heat proof container and place in the fridge to cool and thicken.<br />
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To make the icing, beat the butter until light and creamy. Add the icing sugar and vanilla and beat until thick and pale. Spoon or pipe icing onto half the biscuits. Spread jam on the other half and then sandwich together.</div>
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-71816915658905966622013-10-09T09:13:00.000+10:002013-10-09T09:13:26.289+10:00Chocolate and Pomegranate Brownie Slice<div class="separator" style="clear: both; text-align: center;">
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I don't know about you, but I'm starting to feel the Christmas spirit already. I know it's only October and Christmas is still ages away, but there's just something screaming Christmas at me lately. I think it has to do with the weather, it's getting hotter and certain trees are flowering and the distinct smell of Christmas is just starting to come about here and there. Don't worry I'm not posting a Christmas recipe this week...but just be aware that they might start popping up soon.</div>
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This brownie slice is so decadent. I thought I would try something a little different by making pomegranate cream and it might need a little tweaking still but it is still very delicious and goes well with the chocolate brownie. I found the pomegranate cream recipe on Pinterest from a blog called<a href="http://www.aspicyperspective.com/"> A Spicy Perspective</a> in a recipe for Chocolate and Pomegranate Petit Fours. I would like to try the whole recipe one day.<br />
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<h3>
Chocolate and Pomegranate Brownie Slice</h3>
Adapted from <a href="http://www.aspicyperspective.com/2012/01/chocolate-pomegranate-petit-fours.html">A Spicy Perspective</a><br />
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What you will need</h2>
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For the brownie<br />
130g butter<br />340g dark chocolate<div>
1 1/4 cup sugar<br />1tsp vanilla<br />3 eggs<br />1/2 cup flour<div>
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For the pomegranate cream</div>
230g unsalted butter, softened<br />1 cup sugar<br />1 cup pomegranate juice<br />¼ cup flour<div>
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For the chocolate ganache</div>
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100g chocolate</div>
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50ml cream</div>
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What you will need to do</h2>
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Preheat oven to 175*C and line a large rectangle tin with baking paper.<br />In a small saucepan melt the butter and chocolate over low heat. Stir until melted. Take off the heat and add the sugar and vanilla, stir until combined. Beat in eggs one at a time. Add the flour and mix rigorously for a whole minute until it becomes smooth and glossy and pulls away from the side of the pan a bit. Apparently this step is crucial to getting the right texture at the end. Pour batter into prepared tin. Bake for 30 minutes or until the centre feels almost set. You do not want to over cook them. Take out of oven and cool in the tin. Place in the fridge to cool.<br /><br />For the pomegranate cream, place the pomegranate juice and flour in a small saucepan and whisk so there are no lumps. Place over medium heat and whisk until the mixture boils. Whisk until the mixtures becomes a thick paste. Place in the fridge to cool. Meanwhile beat the butter and sugar until fluffy and glossy. Add the cooled pomegranate mixture and beat for 5 minutes until fluffy.</div>
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Take the brownie out of the tin and cut in half to produce two identical slabs. Spread the pomegranate cream over one slab and then place the other one on top. Press down slightly.<br /><br />To make the ganache. Place the cream and chocolate in a small saucepan and melt over low heat, stirring constantly. Leave to cool and thicken slightly and then spread over the tops of the brownie slice. Cut into small squares to serve.</div>
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-83977310861468743122013-10-03T15:23:00.000+10:002013-10-03T15:23:21.142+10:00Cookies and Cream Fudge and Facebook<div class="separator" style="clear: both; text-align: center;">
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I did it. I went back. I rejoined the world of Facebook and this time I brought my blog along for the ride! So if you're a fan of Sugabuttacream head on over to my <a href="https://www.facebook.com/pages/Sugabuttacream/579223212125301">page</a> and 'like' away!</div>
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Now this recipe was bittersweet for me, trust me it is super delicious and seriously sweet in every way, but it just depends what your definition of 'fudge' is. To me, fudge should be solid at room temp, kind of crumble a bit when you bite it and just melt in your mouth, you get that kind of fudge from boiling sugar to just the right temperature.</div>
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This fudge is soft, and if you left it at room temperature I'm sure it would melt even softer. Don't get me wrong it is crazy good! But I'm going to go ahead and classify it as 'soft fudge' just so there is no future confusion. Cookies and cream is a classic flavour that I love, but you could add just about anything to this and it would be just as good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JvrcYhb93LrXwRuIL1F3GFf_w9l_GiAv5h10XadjBrc-1Cfdbjr7BvCgdu6Hn_dUu0j4Q4Iz79oxYwWBrYq0TCMzBthwAndlrn1oR_mHWHxH4v_TMZ1_y6SYlipsTu2h1yBwG-nTIts/s1600/DSCF5853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JvrcYhb93LrXwRuIL1F3GFf_w9l_GiAv5h10XadjBrc-1Cfdbjr7BvCgdu6Hn_dUu0j4Q4Iz79oxYwWBrYq0TCMzBthwAndlrn1oR_mHWHxH4v_TMZ1_y6SYlipsTu2h1yBwG-nTIts/s640/DSCF5853.JPG" width="338" /></a></div>
<h3>
Cookies and Cream Fudge</h3>
Adapted from <a href="http://sugarforthebrain.com/2012/12/20/cookie-and-cream-fudge/">Sugar For the Brain</a><br />
<br />
<h2>
What you will need</h2>
<br />
1 tin Condensed milk (395ml)<br />
510g White chocolate<br />
2 packets Oreos, crushed<br />
<br />
<br />
<h2>
What you will need to do</h2>
<br />
Prepare a slice tin by lining it with baking paper, set aside. In a heatproof bowl place the condensed milk and chocolate. Place over a small saucepan of barely simmering water (don't let the water touch the bowl) and let the chocolate melt. Stir to remove any lumps. Add the Oreos and mix to combine. Pour the mixture into the prepared tin and spread to fill the tin and level out the top. Place in the fridge for at least 2 hours to set.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-86761031846121914062013-09-28T10:33:00.000+10:002013-09-28T10:33:25.666+10:00Hedgehog Slice<div class="separator" style="clear: both; text-align: center;">
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My first encounter with Hedgehog slice was through a friend at school whose mum used to make it for her school lunch. I tried it one day and absolutely loved it! It was probably the first time I had asked someone for their recipe. Her slice was a bit different to this one, it wasn't chocolate and I think it had almonds in it and a layer of chocolate over the top. I can't actually remember if I ended up making her version even after getting the recipe, but I just recently started to think about it again.<br />
<br />
I had a left over packet of biscuits from another baking session and thought I should give it a go. I had some cashews on hand and thought they would be a nice addition and they really were! They make it taste a little more sophisticated. I would have liked to make a pure chocolate layer over this slice but I was making this with things I already had in the pantry and so I just made a quick chocolate glaze icing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJHbmwbtt-hza29XUbjajo6_4vWBN5FtXOZEME8spm51FKUV4g4e5lqpCkLalc6RSmPn31zQgq9pZ4SbUqACm54woDVtwbdZ8C-wlAD6UGc1vtmQCt_OyBqK4-txeWB4ngfkRvk5bTtY/s1600/DSCF5750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJHbmwbtt-hza29XUbjajo6_4vWBN5FtXOZEME8spm51FKUV4g4e5lqpCkLalc6RSmPn31zQgq9pZ4SbUqACm54woDVtwbdZ8C-wlAD6UGc1vtmQCt_OyBqK4-txeWB4ngfkRvk5bTtY/s640/DSCF5750.jpg" width="640" /></a></div>
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<h3>
Hedgehog Slice</h3>
Adapted from <a href="http://www.kidspot.com.au/best-recipes/Kids-cooking+5/Hedgehog-slice-recipe+1590.htm">KidSpot</a><br />
<br />
<h2>
What you will need</h2>
<br />
1 packet plain biscuits (I used Malt biscuits)<br />
1 cup cashews<br />
150g butter<br />
150g sugar<br />
1 egg<br />
1/4 cup cocoa<br />
1/2 cup coconut<br />
1 tsp vanilla<br />
<br />
For the icing<br />
1/2 cup icing sugar<br />
1 tsp butter<br />
1 tbsp cocoa<br />
Water<br />
<br />
<br />
<h2>
What you will need to do</h2>
<br />
Prepare a slice tin by lining it with baking paper. Place the butter and sugar in a small saucepan and stir over low heat until the butter has melted. Set aside to cool.<br />
<br />
Crush the biscuits and cashews in a food processor. Try to leave some larger chunks. Place in a bowl and add cocoa and coconut. Stir to combine.<br />
<br />
Add egg and vanilla to butter mix and stir in quickly. (Note - if your mixture is still hot the egg will cook and not mix in, if this happens, strain the mixture to remove and bits of cooked egg.) Add to the biscuit mixture and stir until well combined. Place mixture into prepared tin, spread out evenly and press down. Place in the fridge to set, may take a couple of hours.<br />
<br />
To make the icing, sift the icing sugar and cocoa in a small bowl, add the butter and mix to combine. Slowly add water to reach a smooth and spreadable consistency. Spread over the top of the slice and return to fridge to set.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-26038770292017930202013-09-18T07:50:00.001+10:002013-09-18T07:50:47.139+10:00Apple and Cinnamon Danish Scrolls<div class="separator" style="clear: both; text-align: center;">
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Baking must be in my blood. I found out recently that my cousin has started a small business of catering High Teas including baking all the food and setting up the event. She has made some amazing looking things and one of them was these danishes. They looked too good to pass up so I thought I would give it a go myself! She only services the area where she lives outside of Rockhampton QLD but if you want to check her out head over to <a href="https://www.facebook.com/pages/Miss-Amys-Where-The-Extra-Ingredient-Is-Love/131826083673976">Miss Amy's</a> Facebook page.</div>
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I make apple scrolls everyday at work but they are made on a sweet bread dough base. These are a laminated dough so they take extra effort and time but are so worth it! They are light and almost flaky and just super delicious. I made mine quite big but you can always cut them smaller and make more.</div>
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<h3>
Apple and Cinnamon Danish Scrolls</h3>
Adapted from <a href="http://www.taste.com.au/recipes/19440/apple+and+cinnamon+spiced+danish+pastries">Taste.com</a><br />
<br />
<h2>
What you will need</h2>
For the dough<br />
7g dried yeast<br />
1 tbsp caster sugar<br />
1/2 cup warm milk<br />
1 1/2 cups plain flour<br />
Pinch of salt<br />
1 egg lightly whisked<br />
100g butter, room temperature<br />
1 extra egg, beaten (for egg wash)<br />
<br />
For the filling<br />
1 apple, cored, peeled and chopped finely<br />
1/2 cup sultanas<br />
2 tsp ground cinnamon<br />
50g butter, room temperature<br />
1/2 cup brown sugar<br />
<br />
For the icing<br />
1 cup icing sugar<br />
1 tbsp milk<br />
<h2>
What you will need to do</h2>
In a bowl, combine yeast, caster sugar and milk and set aside for 5 minutes until foaming. Place the flour and salt in a large bowl and make a well in the centre. Add the milk mixture and egg to the flour and stir with a round blade knife (or alternatively use the dough hook attachment on your mixer) to stir until combined. Turn onto a lightly floured surface and knead until smooth. Lightly grease the bowl and place the dough back in and sit for about 20 minutes until the dough has grown in size.<br />
<br />
Turn the dough out onto a floured surface and roll out into a rectangle. Rub the butter over two thirds of the rectangle. Fold dough into thirds to enclose the butter. turn the dough 90* clockwise and roll out again into a rectangle. Fold into thirds again, wrap in plastic and place in the fridge for 20 minutes to rest. Repeat the rolling and folding again then wrap and put back in the fridge. Repeat this whole process three times.<br />
<br />
To prepare the filling, combine the butter and and brown sugar in a bowl until well mixed. In a separate bowl combine the apple, sultanas and cinnamon. Line a loaf tin with baking paper and preheat the oven to 200*C.<br />
<br />
Roll out the dough one more time, fold and place in the fridge for 30 minutes to rest. After 30 minutes take the dough and roll it into a rectangle one final time. Spread the butter and sugar mixture over the dough and sprinkle over the apple mix. Roll the dough from the long end into a big log. Slice the log into six pieces. Place the pieces into the prepared tin so that you can see the spirals from the top. Place in a warm spot for about 30 minutes or until the pieces just about double in size. Brush the tops with the extra egg. Bake in the oven for 15 to 20 minutes or until the tops have browned. Lift scrolls out of the tin using the baking paper and place on a cooling rack.<br />
<br />
To make the icing, mix the icing sugar with the milk until smooth. Spoon the icing onto the tops of the scrolls.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com2tag:blogger.com,1999:blog-7045049176929684333.post-29753869657898559172013-09-04T12:46:00.000+10:002013-09-04T12:46:52.874+10:00White Chocolate Mousse Dome with Strawberries and Walnut Praline<div class="separator" style="clear: both; text-align: center;">
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I love small dome shaped cakes, they just look quaint and special. These cakes contain a sponge base with white chocolate mousse and strawberries covered in a dark chocolate shell. I originally wanted more of a glaze than a shell over the top but they still turned out wonderful. The walnut praline on the top adds a sweet little crunch and was so simple to make.</div>
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One day I will invest in a 'hemisphere' cake tin to make perfectly round dome cakes, but for now I make do with small pinch bowls that are almost completely round. Feel free to make your own sponge too but I found one marked down at the supermarket so used that instead. These little domes are quite appealing and will impress dinner guests but they are so easy to make and can be made ahead of time.</div>
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<h3>
White Chocolate Mousse Dome with Strawberries and Walnut Praline</h3>
Adapted from <a href="http://www.taste.com.au/recipes/15189/white+chocolate+mousse">Taste.com</a><br />
<br />
<h2>
What you will need</h2>
<br />
1 sponge cake<br />
About 12 strawberries<br />
200g dark chocolate<br />
1 tbsp olive oil<br />
<br />
For the mousse<br />
180g white chocolate<br />
300ml thickened cream<br />
1 tsp gelatine powder<br />
3 eggs, separated<br />
<br />
For the Praline<br />
1 cup crushed walnuts<br />
1/2 cup sugar<br />
<br />
<br />
<h2>
What you will need to do</h2>
<br />
Using the pinch bowls as a guide, cut out six rounds of sponge cake at about 15mm thickness and set aside.<br />
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Prepare 6 small pinch bowls by lining them with glad wrap.<br />
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To prepare the mousse, melt the white chocolate and cream over a double boiler until the chocolate has melted. Remove from heat and set aside to cool slightly. Place 1 tbsp of boiling water in a small heatproof bowl and add the gelatine. Bring a small saucepan of water to the boil (I used the same one from melting the chocolate) then take off the heat. Sit the bowl of gelatine in the saucepan until the gelatine dissolves.<br />
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Stir the gelatine and egg yolks into the cream and chocolate mixture then refrigerate until slightly thickened. In another bowl, beat the egg whites until stiff peaks form. Fold into the cream mixture until evenly combined. Spoon the mixture into the prepared pinch bowls and divide evenly amongst them. Place in the fridge. Cut the strawberries into halves and remove the tops. Take the bowls out of the fridge and press in four halves into each one.<br />
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Take the sponge cake rounds and place into each bowl. Press down gently until you can feel that the sponge is touching the mousse. Wrap any excess plastic wrap over the sponge to secure firmly. Place in the freezer for a couple of hours.<br />
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Melt the dark chocolate in a double boiler and add the olive oil. Remove the bowls from the freezer and tip upside down. Carefully remove the mousse cakes and take away the plastic wrap. Sit on a wire rack over a baking tray.</div>
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Carefully pour the dark chocolate over the mousse working quickly one at a time to try and cover the whole dome before the chocolate sets. Place domes back into the fridge.<br />
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To make the walnut praline, place the sugar in a small saucepan over low heat. Line a baking tray with grease proof paper and spread the walnuts out over it. When the sugar is melted and turning a caramel colour, remove from the heat and pour over the walnuts. BE CAREFUL IT WILL BE SUPER HOT! Leave the walnuts to sit until the sugar has hardened. Break the praline up using a food processor or just whacking it with something hard (I used rolling pin).<br />
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Remove the domes from the fridge and top with a small amount of praline. If they don't stick well, melt the tops a little with a blowtorch then add the praline. Keep refrigerated until ready to serve.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-28110501985227280472013-08-21T15:28:00.001+10:002013-08-21T15:28:32.911+10:00Strawberry and Coconut Tarts and One Year Blog-iversary!<div class="separator" style="clear: both; text-align: center;">
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It is hard to believe that I have been blogging for one whole year already! I feel like I have learned so much in this year, about baking, blogging and about myself. Sugabuttacream has been a great way to express my creativeness and practice photography and writing (God knows I need it!). I have made things I never thought I would bother to attempt and learned some great skills and techniques along the way. Gosh its definitely about 'the journey' isn't it.</div>
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Admittedly this anniversary snuck up on me and I would have liked to have done something a bit more amazing and celebratory-like for this post. But shortcrust pastry tarts are something I have been meaning to make since I bought my food processor so it seemed as good a time as any to try it out now. This is such a simple pastry recipe and can be used for any sort of sweet tart. These are my twist on the classic strawberry jam and coconut slice and taste just as delicious!</div>
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Strawberry and Coconut Tarts</h3>
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Recipe adapted from <a href="http://www.taste.com.au/recipes/17556/basic+sweet+shortcrust+pastry">Taste.com</a> and <a href="http://www.amazon.com/Generations-Cooking-Hints-Remedies-Recipes/dp/B001RQS3WS">Generations of Bush Cooking</a></div>
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What you will need</h2>
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<i>For the pastry</i></div>
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250g plain flour</div>
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125g chilled butter, cubed</div>
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1/3 cup caster sugar</div>
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1 egg yolk</div>
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1tbsp cold water</div>
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<i>For the filling</i></div>
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1/2 cup strawberry jam</div>
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<i>For the topping</i></div>
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1 egg</div>
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1/6 cup sugar</div>
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1 cup shredded coconut</div>
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What you will need to do</h2>
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<i>I plan to refer back to this recipe for future shortcrust needs so I have added some visuals for the steps. </i></div>
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Place flour, sugar and butter into food processor bowl. </div>
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Process until resembles fine crumbs.</div>
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Add egg yolk and water.</div>
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Process until comes together and forms a ball.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcXqKX7Jac0XsXDiUzO-4TQRJs6EwS-hyAXYh81s4vtNT27bKdguuGQweMWVO4241Jed1R_13f7h1Y4ZdyakvjYF-rtyuxYjC3DC_2FLjFgRoJIG-Gr8qNslz4aH_ooiWCNwd-AAym_w/s1600/DSCF5449.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcXqKX7Jac0XsXDiUzO-4TQRJs6EwS-hyAXYh81s4vtNT27bKdguuGQweMWVO4241Jed1R_13f7h1Y4ZdyakvjYF-rtyuxYjC3DC_2FLjFgRoJIG-Gr8qNslz4aH_ooiWCNwd-AAym_w/s320/DSCF5449.JPG" width="320" /></a></div>
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Turn out onto floured surface and kneed lightly until smooth.</div>
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Shape into a round disc and place in the fridge to rest for at least 30 minutes.</div>
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Preheat the oven to 180*C. Remove pastry from fridge and place on floured surface.</div>
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Roll pastry out to about 5mm thick.</div>
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Using a round cutter, cut out as many rounds as you can. Take the remaining off cuts and roll out again and cut out more rounds. You should be able to get about 8-10 rounds.</div>
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Place the rounds into silicone cupcake trays and gently push down to line the bottom and sides.</div>
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Using a fork, poke some holes in the bottom of the tarts.</div>
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Bake for 10 -15 minutes or until slightly golden. Leave to cool slightly in tray then gently remove and place on cooling rack.</div>
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For the filling, place about 2 teaspoons of jam into each tart to almost fill them. </div>
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For the topping, beat the egg and sugar together until light and fluffy. Stir in the coconut until completely combined. Divide the topping evenly between the tarts, spoon onto the tops. Place in the oven for 5-10 minutes until toppings start to brown. For extra crisp top, use a blowtorch to scorch the tops.</div>
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-37208424718198046102013-08-10T13:22:00.000+10:002013-08-10T13:22:05.150+10:00Lemon Cream Biscuits and Relay For Life<div class="separator" style="clear: both; text-align: center;">
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So I made these a while ago and just haven't gotten around to posting them. They were super yummy if you like lemony things. But more importantly I wanted to let people who read this know that I am participating in Relay For Life this year and am currently fundraising! <a href="http://qld.cancercouncilfundraising.org.au/personalPage.aspx?registrationID=619983">Here</a> is a link to my fundraising page if any one wanted to donate. It is a really good cause and the relay itself should be a whole lot of fun. I will probably make some tasty treats to keep us going through the night! Any contributions would be greatly appreciated but if you can't donate, even a tweet or post on your twitter or Facebook to this page and link would be super appreciated :) Thanks!</div>
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<h3>
Lemon Cream Biscuits</h3>
Recipe adapted from <a href="http://www.taste.com.au/recipes/10246/melting+moments">Taste.com</a><br />
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<h2>
What you will need</h2>
<br />
250g butter, room temp<br />
1/3 cup icing sugar, sifted<br />
1 tsp vanilla essence<br />
1 3/4 cups plain flour<br />
50g cornflour<br />
<br />
60g butter, room temp<br />
2/3 cup icing sugar, sifter<br />
1 tbsp lemon juice<br />
<br />
2 tbsp lemon juice<br />
extra icing sugar, sifted<br />
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<h2>
What you will need to do</h2>
<br />
Preheat oven to 160*C and line a baking tray with baking paper. Beat the butter, icing sugar and vanilla until pale and creamy. Sift the flour and cornflour into the butter mix and beat until just combined. Roll spoonfuls of mixture into balls and place on baking tray leaving a few centimetres between each. Flatten slightly with a fork then bake for 15 minutes or until cooked (they should only slightly brown on the bottom). Let cool on trays then transfer to a wire rack.<br />
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To make the filling, cream the butter, icing sugar and lemon juice until smooth and creamy. Pipe or spread filling on half of the biscuits then sandwich together with remaining biscuits.<br />
<br />
To make the lemon glaze, mix a little icing sugar into the lemon juice until a smooth but runny consistency is reached. Brush glaze over the tops of the biscuits with a pastry brush. Place in fridge to set.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-5435110156936566562013-08-03T11:09:00.002+10:002013-08-07T08:44:36.572+10:00Hazelnut Cheesecake<div class="separator" style="clear: both; text-align: center;">
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Wow it has been too long since I last posted! I have been ridiculously busy of late, mostly because last week was my BIRTHDAY!! I had a bit of a shindig with most of my family and D's family making the trip up north and some friends partied with us too. I made. so. much. food. I had been baking a freezing things in the week leading up to my party and the sad thing is that I didn't get to take photos before the night :(.<br />
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Because I was making a birthday cake for the party I decided to make just a small one for my actual birth day. I was already planning on making mini hazelnut cheesecakes for the party so I just decided to make a medium cheesecake for my birthday at the same time. It was quite delicious! Ferrero Rocher anyone?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRFmJIANM3d2uV02yBiBNzuWMq-53WpeE45SjLnwqM4f6bEBR7ES9eeUcBDOQ5j64LEbuwFn6iiIWMwOrcC76lDX579qFzDkEXCX55ahMr0wd96TZ44tUrMlZu1KJ7fuw5KZqd22GcUI/s1600/DSCF5408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRFmJIANM3d2uV02yBiBNzuWMq-53WpeE45SjLnwqM4f6bEBR7ES9eeUcBDOQ5j64LEbuwFn6iiIWMwOrcC76lDX579qFzDkEXCX55ahMr0wd96TZ44tUrMlZu1KJ7fuw5KZqd22GcUI/s640/DSCF5408.JPG" width="584" /></a></div>
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<h3>
Hazelnut Cheesecake</h3>
Recipe adapted from Australian Good Taste Magazine April 2013<br />
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<h2>
What you will need</h2>
250g Nice biscuits<br />
150g hazelnuts, roasted and skins removed<br />
100g unsalted butter, melted<br />
500g cream cheese<br />
300ml sour cream<br />
100g caster sugar<br />
3 eggs<br />
320g nutella<br />
Pinch of salt<br />
Ferrero Rochers to decorate<br />
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<h2>
What you will need to do</h2>
Process the biscuits and hazelnuts until finely crushed. Add melted butter and process until combined. You can make one large cheesecake in a 23cm spring form tin or about 18 mini cheesecakes and 1 medium 4 inch cheesecake. If using tins, line the bottom with baking paper and spray the sides with canola spray. If making minis, you can line muffin tins with cupcake papers, or if you have silicone cupcake trays just leave as is. Press the biscuit mix into the bottoms of your tins/ trays. Press in firmly and put in the fridge to chill.<br />
<br />
Preheat the oven to 160*C. Process the cream cheese, sour cream and sugar in the food processor until smooth. Add the eggs one at a time and process until well combined. Take out the bases and pour the cream cheese mixture into each tin/ tray evenly. Heat the nutella in the microwave for 20 seconds then spoon a bit over each cheesecake. Take a knife and swirl the nutella through the cheesecake slightly. Bake for approximately 20 minutes. Cooking time will vary on the size of the cheesecakes, one big cheesecake may take an hour, the smaller ones will only take about 20 minutes. Keep an eye on them and they will be done when the middle is still slightly jiggly.<br />
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Once cooled, remove from tin/tray and decorate with Ferrero Rochers.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-11494847498187484332013-07-13T12:05:00.002+10:002013-07-13T12:05:44.881+10:00Chocolate Brownies - My New Favourite!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVRFfAKDM__57wuB7umP142vBPupbsVQ3u5U-DkuoFwVHu4S8VJpsy0CEml628I5m8qf4zPLgYPZgJXSklC1tbko8KWHC3RokkPpBA8RkTtYhoTf0mEzBVV8oJ5iJ_2OPhspWW953zhw/s1600/DSCF5361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVRFfAKDM__57wuB7umP142vBPupbsVQ3u5U-DkuoFwVHu4S8VJpsy0CEml628I5m8qf4zPLgYPZgJXSklC1tbko8KWHC3RokkPpBA8RkTtYhoTf0mEzBVV8oJ5iJ_2OPhspWW953zhw/s640/DSCF5361.JPG" width="622" /></a></div>
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I hadn't cooked with chocolate for a while and I was having withdrawals. I wanted to make something to take to a friends place for a BBQ and thought brownies would be perfect. But I decided to try a new recipe (risky I know) because there was still this certain brownie texture that had alluded me up until now. That dense and almost chewy texture as apposed to super moist cake-like texture. I had a good feeling about this new recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk43U99BhRzYWmxM-ObFlGM2_3QFCG3zJE8EjhswOzHRhp2AAgtTRggx1WuRDCcUsHq6izR7EGXyZRynHW1jhuDIuDzCbVR5jZlWXkNxEFC2C55TMNFJ9biLhtMTnFE-bbSpNjmbXwhvk/s1600/DSCF5353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk43U99BhRzYWmxM-ObFlGM2_3QFCG3zJE8EjhswOzHRhp2AAgtTRggx1WuRDCcUsHq6izR7EGXyZRynHW1jhuDIuDzCbVR5jZlWXkNxEFC2C55TMNFJ9biLhtMTnFE-bbSpNjmbXwhvk/s640/DSCF5353.jpg" width="420" /></a></div>
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In the past I had always tried to use brownie recipes that use cocoa powder instead of chocolate for convenience reasons but this time I went for the real thing. These brownies are amazing! They are exactly that texture I have been searching for and the nuts just really add to the experience. Topped with chocolate ganache they are to die for and extremely morish. Another great thing is you make it in one saucepan so its not too messy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_fPGFYtsjWFYS3kZP5EcJ3BQ_t7ZGUG135iPQkZGmY1QgG9xUQ9NAs7RQihHme_xck_cIWIzRamrIJA17g_1d-ODset-BLtY0xE45cQuKRVsqotVGUop7U2M388jUqMOM9Rw6Ae-BS4/s1600/DSCF5374.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_fPGFYtsjWFYS3kZP5EcJ3BQ_t7ZGUG135iPQkZGmY1QgG9xUQ9NAs7RQihHme_xck_cIWIzRamrIJA17g_1d-ODset-BLtY0xE45cQuKRVsqotVGUop7U2M388jUqMOM9Rw6Ae-BS4/s640/DSCF5374.JPG" width="640" /></a></div>
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It is safe to say that when I open my own bakery, these babies will DEFINITELY be on the menu! I found the recipe floating around on Pinterest and it is a David Lebovitz recipe. I am really starting to like this guys recipes... a lot!<br />
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<h3>
Chocolate Brownies</h3>
Adapted from <a href="http://leitesculinaria.com/36645/recipes-brownies.html">Leite's Culinaria</a><br />
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<h2>
What you will need</h2>
<br />85g butter<br />225g dark chocolate<br />3/4 cup sugar<br />1tsp vanilla<br />2 eggs<br />1/4 cup flour<br />1/2 cup walnuts, chopped<div>
1/2 cup pecans, chopped</div>
<div>
<br /></div>
<div>
200g dark chocolate</div>
<div>
100ml cream<br /><br />
<h2>
What you will need to do</h2>
<br />
Preheat oven to 175*C and line a square baking tin with baking paper.<br />
In a small saucepan melt the butter and chocolate over low heat. Stir until melted. Take off the heat and add the sugar and vanilla, stir until combined. Beat in eggs one at a time. Add the flour and mix rigorously for a whole minute until it becomes smooth and glossy and pulls away from the side of the pan a bit. Apparently this step is crucial to getting the right texture at the end. Stir in the chopped nuts and pour batter into prepared tin. Bake for 30 minutes or until the centre feels almost set. You do not want to over cook them. Take out of oven and cool in the tin.<br />
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To make the ganache. Place the cream and chocolate in a small saucepan and melt over low heat, stirring constantly. Once melted, pour over the top of the brownies still in the tin and leave to set. I put mine in the fridge to set quicker :D.<br />
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-70735311363920090792013-07-06T15:34:00.002+10:002013-07-06T15:34:55.365+10:00Hummingbird Cake<div class="separator" style="clear: both; text-align: center;">
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Ahh Hummingbird Cake, the beautiful combination of pineapple and banana covered in cream cheese icing! I don't think I have ever made one before now but my mother has made it for my family more than once. A little out of the ordinary for me but I wanted to try out some icing techniques and thought something a little exotic would do nicely.</div>
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I found this icing technique on Pinterest and just had to give it a go. Although it uses a fair bit of icing, it is very simple to do and the result is quite impressive.</div>
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<h3>
Hummingbird Cake</h3>
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Recipe adapted from <a href="http://leelabeanbakes.com/blog/cake/classic-hummingbird-cake/">Leela Bean Bakes</a></div>
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What you will need</h2>
<br />2 1/2 cups flour<div>
2 tsp baking soda</div>
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1 tsp salt</div>
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1 tsp ground cinnamon</div>
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3/4 cup sugar</div>
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1/2 cup brown sugar</div>
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3/4 cup Canola oil</div>
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4 large eggs</div>
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1 1/2 cup mashed bananas, about 3</div>
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225g crushed pineapple</div>
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1 cup finely chopped pecans</div>
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2 tsp vanilla<br /><br />Icing</div>
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Adapted from <a href="http://www.ourbestbites.com/2011/10/perfect-cream-cheese-frosting/">OurBestBites</a></div>
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750g cream cheese</div>
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3/4 cup butter</div>
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2 cups icing sugar, sifted</div>
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2tsp vanilla </div>
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Toasted coconut<br /><br /><br /><h2>
What you will need to do</h2>
<br />Preheat your oven to 180*C. Line two cake tins the same size and set them aside.<br /><br />In a bowl, whisk the flour, baking soda, salt, and cinnamon together. In a separate bowl, combine the sugars and eggs and whisk together. Next, add the oil and whisk until uniform in consistency. Then whisk in the mashed bananas and crushed pineapples, followed by the vanilla extract.<br /><br />Add the dry ingredients into the egg mixture and fold together. Then fold the pecans into the batter. Do not over mix.<br /><br />Divide the batter into your prepared pans and bake for about 30 minutes or until cooked through. Let your cakes cool slightly in the tin then turn out onto a cooling wire.</div>
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To make the icing, beat together the cream cheese, butter and vanilla until light and fluffy. Add the icing sugar and whisk until smooth.</div>
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When the cakes have cooled completely, put a layer of icing on top of one and top with the second cake. Next do a crumb coat of icing all over the cake and put in the fridge.<br /><div class="separator" style="clear: both;">
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When the icing has set, bring out the cake.<br />
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Sprinkle the toasted coconut over the top of the cake.</div>
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Place the remaining icing into a piping bag fitted with an inch size round nozzle. Pipe 3 round blobs of icing down one side. </div>
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Using an off set spatula the same size as the blob, press and drag the blob so it goes from thick to thin.<br />
Repeat for each blob and then repeat with another row until you go around the whole cake. Finish off with 8 rounded blobs on the top and garnish each with a pecan.<br />
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-6406370148631289302013-06-26T15:36:00.000+10:002013-06-26T15:36:56.751+10:00YumNuts! My version of Cronuts<div class="separator" style="clear: both; text-align: center;">
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So by now I am sure most of you have heard about the latest craze hitting the shelves of bakeries and patisseries all over the world called the Cronut. Developed by Dominique Ansel in New York, now popping up all over the place under different names, the Cronut is a mix between the croissant and a donut. He even trademarked the name Cronut but that wont stop people from making their own versions, including me!</div>
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Now I don't make donuts, deep frying things does not impress me much, and I only made my first croissant just the other week. This was completely new territory for me. Still, the idea intrigued me so I researched a bit. It turns out that a croissant and donut hybrid isn't exactly a new concept. I came across a comment under a Cronut recipe (which was just Pillsbury Cresent rolls cut into donut shapes and deep fried :S) which lead me to the website of <a href="http://bakingjames.co.uk/">James Morton,</a> runner up on Great British Bake Off.<br />
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Turns out there are these things called Yum Yums! Normally in the shape of a twisted stick, they are a laminated dough that is deep-fried and glazed, hence croissant and donut hybrid! Now I'm not going to pretend I know the background behind them but the point is they aren't new. So I decided to use the Yum Yum recipe, make them donut shaped and call them YumNuts, done and done.<br />
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My verdict is that they are very indulgent, pretty much a donut but with a lighter dough. If I made them again I would try using low protein cake flour to make them a bit more flaky and light, I wouldn't combine the butter until the laminating phase (like how I made the <a href="http://sugabuttacream.blogspot.com.au/2013/06/home-made-croissants.html">Croissants</a>) and I would rest the dough in between each roll and fold process. I feel these small improvements might make the layers more defined and bring a stronger croissant feel to these mostly donut YumNuts.<br />
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Yum Nuts!</h3>
Recipe adapted from <a href="http://bakingjames.co.uk/yum-yums/">James Morton's Yum Yums</a><br />
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<h2>
What you will need</h2>
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500g flour<br />
2 sachets yeast<br />
5g salt<br />
30g sugar<br />
250g water, a tiny bit warm<br />
1 egg<br />
100g butter<br />
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Oil, for frying<br />
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Icing<br />
250g icing sugar, sifted<br />
60ml water<br />
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Pastry Cream<br />
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3 egg yolks</div>
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1/4 cup sugar</div>
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1/8 cup flour</div>
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2 tbsp corn flour</div>
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1 1/4 cup milk</div>
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1 tsp vanilla</div>
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What you will need to do</h2>
In a bowl mix flour, salt, sugar and yeast. Dice the butter into small pieces and add to the flour. Mix lightly with a spoon (you don't need to combine the butter, it won't). Add the water and egg and mix until all the flour is incorporated, get your hands in there! It may be a wet mess but that is ok. Cover with plastic wrap and leave it in the fridge overnight. If your short on time, leave it to rest at room temperature for at least half an hour.<br />
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Once it has rested long enough, put the dough on a floured surface and roll out into a long rectangle. Fold the ends in to the middle and then the whole thing in half like a book.<br />
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Repeat this process until all the lumps of butter have been fully incorporated into the dough. It took me about 6 times. Rest the dough in the fridge for up to 2 hours, or at least half an hour.<br />
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Once it has rested, place back on the floured bench and roll out to about 2cm thick. Now you can cut out your donut shapes, if you don't have round cutters, improvise. I used an egg ring and the big end of a piping tip to cut out mine.<br />
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Place the shapes on a lined baking tray and leave for an hour to double in size.<br />
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When they are ready to fry, make up your icing glaze by mixing the icing sugar with water to form a smooth consistency. You can add or use less water to make it however runny you want. Prepare a baking tray with a wire rack over it to place the YumNuts once they are cooked. Heat enough oil in a pan to submerge your YumNuts on low heat. Use a piece of leftover dough to test when it will be ready to fry. You don't want the oil too hot or they will burn and be doughy on the inside. USE EXTREME CAUTION WHEN COOKING WITH HOT OIL! Gently place a few YumNuts into the oil and cook until brown on the bottom then flip them over.<br />
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I gave mine a few minutes on each side. Carefully remove from the oil and place on wire rack over baking tray. Brush with glaze and set aside until cool.<br />
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I added some decorations to mine in the form of smarties, 100's and 1000's, chopped pecans and chocolate. You can use whatever you like or just leave them with glaze.</div>
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To make the pastry cream, warm milk in saucepan over low heat until just starting to steam. Meanwhile mix the eggs, sugar and flours together until smooth. When the milk starts steaming, add half of it to the egg mixture and whisk constantly. Add the egg and milk mixture back to the pan with remaining milk and whisk continuously. Whisk until the mixture becomes thick. Remove from heat and stir in vanilla. Set aside until cool. Place pastry cream into a piping bag fitted with a small round nozzle. Use the nozzle to make a small hole in the side of a YumNut and pipe in some pasy cream. You may need to do a few holes around the YumNut to fill it all.<br />
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-68834491276754198392013-06-24T15:47:00.001+10:002013-06-24T15:47:47.354+10:00Choc Chip Cupcakes with Chocolate Ganache and Vanilla Buttercream<div class="separator" style="clear: both; text-align: center;">
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So I've been experimenting with cupcakes lately and this is a pretty simple recipe but the icing is a bit different. I wanted to try and create a swirled icing effect and I was pretty happy with how they turned out. I have also just discovered Mini Baking Choc Chips! They are the cutest things, so tiny and delicious. I may have gone a bit overboard with them in this post but i am looking forward to using them in a tiny choc chip cookie recipe one day.<br />
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The recipe I used for the cupcakes was the same as the <a href="http://sugabuttacream.blogspot.com.au/2013/05/vanilla-flake-cupcakes.html">Vanilla Flake Cupcake</a> recipe minus the flakes and plus a half a bag of mini choc chips. I used the same Vanilla Buttercream and Chocolate Ganache as I used to fill the <a href="http://sugabuttacream.blogspot.com.au/2013/06/pistachio-macarons-with-chocolate.html">Pistachio Macarons</a>. The swirl effect comes from the way you fill the piping bag. Filling the bag one side with the buttercream and the other with ganache allows you to get a bit of both in every pipe. </div>
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I love that the two toppings have distinctive textures also. The buttercream is light and soft where the ganache is thick and dense so it makes for an interesting bite each time!<br />
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Choc Chip Cupcakes with Chocolate Ganache and Vanilla Buttercream</h3>
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<br />Adapted from <a href="http://www.cupcakeproject.com/">The Cupcake Project</a> - <a href="http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html">Ultimate Vanilla Cupcake</a><br /><br /><br /><h2>
What you will need</h2>
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1 cup caster sugar<br />1 3/4 cups cake flour (I used plain flour but replaced two tablespoons with corn flour)<br />1 1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1/4 cup unsalted butter, room temp<br />2 large eggs<br />1/3 cup sour cream<br />1/4 cup oil<br />1 tbsp vanilla<br />2/3 cup milk<br />1 packet mini choc chips<br /><br />200g chocolate melts<br />100ml cream<br /><br />1 cup icing sugar<br />100g butter<br />2 tsp vanilla essence<br /><br /><br /><h2>
What you will need to do</h2>
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Preheat oven to 175*C and prepare a muffin tray with cupcake wrappers. In a bowl combine flour, baking powder and soda, salt and sugar. Add butter and mix on a slow speed until the mixture resembles a fine crumb. In a separate bowl whisk eggs, sour cream, oil and vanilla until smooth. Add this mixture to the flour mixture and mix on medium speed until just combined. Slowly add the milk until just combined. Add half the mini choc chips to the batter and fold in.<br /><br />Fill the cupcake liners half full. Bake for 15-20 minutes or until a toothpick inserted comes out clean. They shouldn't go brown on top so be cautious not to over cook them. When they are done put them on a cooling rack to cool.<br /><br />To make the ganache, bring the cream to boil then pour over the chocolate in a heat proof bowl. Stir until all the chocolate has melted then set aside to cool down and firm up.<br /><br />To make the buttercream, beat the butter and icing sugar until pale and creamy. Beat in the vanilla.</div>
<br />To ice the cupcakes, prepare a piping bag fitted with a round tip about 1cm wide. To fill the piping bag, holding it upright put the buttercream on one side of the bag and put ganache on the other side. This way you will get a swirled effect when you pipe. Pipe the icing onto the cupcakes and sprinkle the tops with remaining choc chips.<br /><br /><div>
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0tag:blogger.com,1999:blog-7045049176929684333.post-13231761616885904242013-06-19T10:26:00.000+10:002013-06-20T10:27:24.095+10:00Home Made Croissants<div class="separator" style="clear: both; text-align: center;">
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I finally did it! I made my own Croissants! I have been putting it off for a long time because the whole laminating dough process looked hard and time consuming. It was a bit of a long process, the dough has to rest for 6-8hrs first so I made them over two days, but it definitely wasn't hard. The results were amazing, especially for a home job. I am so proud of the outcome.<br />
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The dough ended up being quite large so I made half into croissants and half into Nutella spirals, just for something different. They were super delicious, the pastry was so light and flaky. On a winter morning these pastries were just as good as a big warm hug!<br />
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<h3>
Home Made Croissants</h3>
Adapted from <a href="http://ideasmag.co.za/food-entertaining/make-chocolate-croissants/">Ideasmag.co.za</a><br />
<br />
<h2>
What you will need</h2>
<br />
500g white flour, low protein<br />
7g instant dried yeast<br />
45g sugar<br />
30g milk powder<br />
300ml chilled water<br />
280g butter<br />
1 large egg<br />
Nutella, optional<br />
<br />
<h2>
What you will need to do</h2>
<br />
Sift the flour into a bowl and add yeast. In a separate bowl, dissolve the sugar, a pinch of salt and milk powder in a third of the water. Add the rest of the water. Make a well in the centre of the flour and add the liquid ingredients. Stir to mix in the flour gradually. Once it is mixed, cover and leave to rise in a warm place until doubled in size and stops growing. This can take anywhere from 30minutes to 2 hours. After it has stopped growing, take out and knead it lightly to make it smooth then cover in cling wrap and place in the fridge for 6 - 8 hours (or overnight).<br />
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Take butter and place between two pieces of baking paper. Use a rolling pin and flatten the butter into a square shape about 1cm thick. Place back into fridge. Remove dough from fridge and knead lightly. Roll into a ball then cut a cross in the top.<br />
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Roll out to flatten and make into a square shape, bigger than the square of butter. Place the butter in the centre of the dough and fold in dough edges to cover the butter.<br />
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Roll out pastry into a rectangle shape then fold over three times.<br />
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Wrap in plastic and place in the fridge for 20 minutes. Repeat the rolling, folding and resting in fridge step two more times.<br />
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Divide the dough in half and cut out long triangle shapes.<br />
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Make a small cut in the short end then roll up to form the croissant shape. Place on a baking tray lined with baking paper and brush lightly with the beaten egg.<br />
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Leave to double in size then bake in a preheated oven at 200*C for 15 minutes or until golden brown.<br />
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To make the nutella scrolls, use the other half of the dough and roll into a rectangle shape. Spread nutella evenly over the dough then roll dough into a log. Cut it into slices about 2 inches wide and place on a baking tray lined with baking paper. Brush with egg then leave to double in size. Bake in a preheated oven at 200*C for 15 minutes or until golden.<br />
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com2tag:blogger.com,1999:blog-7045049176929684333.post-3123599814954731702013-06-09T10:38:00.000+10:002013-06-09T10:38:07.079+10:00Pistachio Macarons with Chocolate Ganache and Vanilla Buttercream<div class="separator" style="clear: both; text-align: center;">
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It has been a while since I have made macarons. These turned out surprisingly well considering I tampered with the ingredients from my usual recipe and just added however much I wanted of pistachios. In fact the measurement of pistachios was 'however many I could peel before I got bored/annoyed/sore fingers'. I had intended to add some green food colouring to give them a more 'Pistachio' look but it completely escaped me. The ganache and buttercream was just left over from some cupcakes I made but it was super delicious sandwiched between pistachio macarons.</div>
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I've not been having a great time at work lately which is a shame because I love what I do. Throw in a bit of home sickness and my mood has been somewhat unpleasant to say the least. These little pick me ups make me feel a whole lot better both in the making and the eating. Creating these delicious little morsels from a few simple ingredients just gives me hope that one day this will be what I get to do day in day out :) And the fact that just one little bite can lift my mood to new heights is a pleasurable bonus!<br />
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<h3>
Pistachio Macarons with Chocolate Ganache and Vanilla Buttercream</h3>
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<h2>
What you will need</h2>
<br />
3/4 cup almond meal<br />
3/4 cup icing sugar<br />
1/4 cup ground pistachios (I peeled/ shelled some pistachios then processed and sifted them, keep the bits that were too big to get through the sieve and set aside for later)<br />
1/4 cup caster sugar<br />
2 egg whites<br />
<br />
200g chocolate melts<br />
100ml cream<br />
<br />
1 cup icing sugar<br />
100g butter<br />
2 tsp vanilla essence<br />
<br />
<br />
<h2>
What you will need to do</h2>
<br />
Prepare two baking trays with baking paper and set aside.<br />
In a bowl sift the almond meal, icing sugar and ground pistachios and set aside. In another bowl beat the egg whites until soft peaks form. Add the caster sugar and beat until a thick merengue forms. Add the merengue into the sifted dry ingredients. Start mixing quite vigorously to combine ingredients and then fold until mixture is shiny and moves slowly in the bowl when tilted.<br />
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Place mixture into a piping bag fitted with a round tip about 1cm wide. Pipe small rounds onto the baking trays about 2cm wide (I made some extra small ones about 1cm wide too). Leave a good sized gap between each round as they will spread slightly. Tap the baking tray quite hard onto the bench to get any bubbles out of the rounds. Sprinkle the rounds with any leftover pistachio bits that were too big to get through the sieve. Leave the trays out on the bench for anywhere from 30 minutes to 2 hours, depending on the temperature and weather, until a dry skin forms on the rounds and you can touch them without it sticking to your finger.<br />
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Preheat the oven to 150*C and place trays in for about 10 minutes. They may need longer depending on your oven. The shells will be ready when the feet have formed and no longer look soft. They won't brown too much on top but the bottoms might just start to brown. Take out the trays and leave them to cool down on the tray. Once they are cool to touch remove them carefully from the baking tray and set on a wire rack to continue to cool.<br />
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To make the ganache, bring the cream to boil then pour over the chocolate in a heat proof bowl. Stir until all the chocolate has melted then set aside to cool down and firm up.<br />
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To make the buttercream, beat the butter and icing sugar until pale and creamy. Beat in the vanilla.<br />
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To fill the macarons, prepare a piping bag fitted with a round tip about 1cm wide. To fill the piping bag, holding it upright put the buttercream on one side of the bag and put ganache on the other side. This way you will get a swirled effect when you pipe. Pipe the filling onto half of the shells and then sandwich together with the other shells.<br />
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Anonymoushttp://www.blogger.com/profile/11022759392436580346noreply@blogger.com0