Without stating the obvious, there are all sorts of reasons why you should have this recipe handy.
It’s a beautiful soft cake with a tender crumb, with a result not unlike my Legless Chocolate Cake. It’s ideal for any sort of celebration and could easily support thick icing and birthday candles. It keeps well for several days, and freezes beautifully, meaning you can make this in advance and decorate it closer to time. Continue reading Sweet Treats – Vegan Chocolate Cake
Eggs. When my weekly grocery budget is so small that meat is out of the question, I always buy eggs as my go-to source of protein. Whether it’s breakfast, a speedy light lunch or a heartier evening meal, there’s always a way I can use them up and even at the top end of the scale, they retail at an average of just 50c.
With 11 essential vitamins and minerals, eggs have long been a favourite of nutritionists and has the tick of approval from the Heart Foundation as well.
Australian Eggs asked me to come up with a recipe for eggs and I said yes immediately, but then spent quite some time thinking about what I would make. After all eggs are so versatile, can be prepared and cooked in hundreds of ways. Continue reading Sponsored Post – Earl Grey and Raspberry Meringues
Sometimes desperation makes the best meals. In this case, the manic desperation from an intense once-a-month chocolate craving which coincided with a just-before-payday lack of funds is most certainly what caused this recipe.
I wanted chocolate and I wanted it NOW goddammit. With no funds, I turned to the bank, or in this case, the pantry bank, where there was money on the shelves in the form of baking ingredients and several half-empty packets of choc chips, plus exactly eight squares of dark cooking chocolate and a handful of dark chocolate cooking buttons. Seriously, HOW DID THIS HAPPEN? Continue reading Sweet Treats – Triple Chocolate Muffins
Here we are in the middle of Stonefruit Season and let me tell you the apricots this year are magnificent.
Which is just as well because in recent years they have been a bit rubbish. I’m not a farmer, so I don’t know why that is, but I suspect weather has everything to do with it. Whatever the reason, this year’s crop is heavenly, so do go out and buy some soon. Continue reading Sweet Treats – Apricot and Almond Cake
There are two main types of red velvet cake – those with red food colouring and those without.
The older style of cake has no red food colouring at all, relying on a dense fudgey texture and yielding a slight reddish colour from good quality chocolate.
When you eat a red velvet cake these days it’s hard to remember that it is a chocolate cake first and foremost. With such a naturally dark crumb, it’s hard to get a vibrant red colour to it unless you throw in at least two bottles of red food colouring. I ask you, do you really want to eat it with those sort of additives to it?
As it is, this contains one bottle of Pillar Box red colouring, so I urge any of you who may prefer an additive-free cake to stick to a plain chocolate cake instead. Continue reading Sweet Treats – Red Velvet Cake
Once upon a time I had a sensational recipe for a loaf of sweet bread with apricots and All-Bran in it as the main ingredients. Despite its rather dubious sounding ingredients, it was a lovely cake, lighter than you might think, moist and incredibly tasty. I have searched for it for months now, but can’t find it. And then my friend Kiren sent me this recipe. It’s not exactly the same, but it’s pretty damn close. Continue reading Sweet Treats – Kiren's Apricot and Buttermilk Bread
From the north of England, Eccles cakes are not cakes at all, but sweet fruit-encrusted pastry disks. When I first made them, I was taught how to make the puff pastry to go with it, and if you really are planning to win a few cake competitions, you could do worse. But for those of us that have a life, use butter puff pastry instead. Continue reading Sweet Treats – Eccles Cakes
From the southern states of the US, this cake is the over-the-top creation you would expect from a part of the world that prides itself on hospitality. This is not the cake to have if you want a pared-back cake of utter simplicity. Instead it belts you over the head with the sweetness of banana, pineapple, coconut, cream cheese and brown sugar.
But oh, how it soothes you. Continue reading Sweet Treats – Hummingbird Cake
It’s apple time. Now is your best bet to buy apples that are in season, ripe, bounteous, perfect for baking, instead of the chalky and soft fruit we eat out of cold storage through the rest of the year.
Pistachios are also in season, making this cake the perfect baking item on your to-do list. It’s wonderful for lunch boxes too.
You can substitute for any type of firm, crispy, tart-tasting apple and you can use walnuts as well, or leave out the nuts completely. Continue reading Sweet Treats – Apple and Pistachio Teacake
After almost two months since it was first made, I still have a jar of salted caramel fudge sauce in my fridge.
From time to time I open the fridge door, ferret around for butter, or the organic raspberry jam I bought from Daylesford, or a knob of ginger from the vegie crisper for a stir-fry. I grab cream for a quick scrambled eggs on Sundays while I am still sleepy, the basil in its terrarium bag from the fridge door for a quick bruschetta, or hummus to snack on with some crackers.
The caramel stays put. Continue reading Sweet Treats – Salted Caramel Muffins