Just a reminder that July is almost over so if you want a chance at getting this little gift just post a comment and you'll go into the draw.
Happy Baking
Wednesday, July 27, 2011
Friday, July 22, 2011
Christmas in July - sweet gift
Finally I am giving something away! Ti's the season to be silly, it's rather chilly and there's nothing like gift giving and this does not rhyme at all so let me just get down to the basics.
I have been looking and thinking for quite sometime for something sweet and something small, that can be safely mailed anywhere and finally I found it - so if you'd like the chance to win this sweet little gift that I got sent from the USA all you have to do is let me know you are interested. Post a comment, a quick hello and you will be in the running - that's it - sweet and simple.
I suppose you might need to know what it is - well it's called My Little Cupcake - it's the sweetest little cake pop mold. For those who don't know what to do with it - it has a recipe and full instructions on the box. And if you really need some ideas or inspiration there are hundreds of talented sweet creators on the Internet, or have a look at some of my favorite inspiring creators on my face book page.
I have been looking and thinking for quite sometime for something sweet and something small, that can be safely mailed anywhere and finally I found it - so if you'd like the chance to win this sweet little gift that I got sent from the USA all you have to do is let me know you are interested. Post a comment, a quick hello and you will be in the running - that's it - sweet and simple.
I suppose you might need to know what it is - well it's called My Little Cupcake - it's the sweetest little cake pop mold. For those who don't know what to do with it - it has a recipe and full instructions on the box. And if you really need some ideas or inspiration there are hundreds of talented sweet creators on the Internet, or have a look at some of my favorite inspiring creators on my face book page.
 |
| www.mylittlecupcakepop |
Good luck.
The winner will be randomly drawn and lets give it a week so entries close 30 July 2011, all welcome to enter. |
| This is my little cupcake pop mold and the cake pops my two boys made using it, so much fun. |
Friday, July 8, 2011
Caramel Nut Slice
Soft biscuit base, chewy caramel, crunchy nuts.....yum.
I came across this recipe with another one very similar, both had been torn out of magazines and popped in my to try some day recipe file. I chose this one mainly because it was easier and didn't require any 'touching' - yes I am a baker who doesn't really like to have my hands in the food . Originally this recipe called for macadamia nuts, I didn't have any so I used walnuts instead and I would say that almost any nuts would work, I will definitely be trying this one again with other nuts.
Well, there was almost none left to take photos - saying that - I did save 2 pieces for the sake of science to try the next day and can confirm that this was still delish the next day and am sure would stay nice but would recommend storage in an airtight container. I would say that this would also be lovely to serve warm with some whipped cream.
Ingredients
BASE
1 egg
1/2 cup (110g) caster sugar
1/3 cup (80ml) vegetable oil
2/3 cup (100g) plain flour, sifted
1/4 cup (35g) self-raising flour, sifted
TOPPING
1 cup (220g) brown sugar
175g butter
2 tablespoons golden syrup
250g unsalted nuts coarsely chopped (macadamias, pecans, walnuts or almonds)
Preheat oven to 180 deg C. Grease and line an 18 x 28cm slice pan.
Beat the egg and caster sugar together until thick and pale. Add oil and beat until well combined. Fold in the combined sifted flours. Spoon into prepared pan and spread to cover the base evenly. Bake for 20 minutes, until puffed and light golden.
While the base is baking prepare the topping. Place the brown sugar, butter and syrup in a saucepan on low heat. Stir for about 5 minutes, until the butter melts and sugar dissolves. Simmer, without stirring for 10 minutes, until it's caramelised, take off heat and add the nuts.
Pour the topping over the base and quickly spread evenly.
Bake for another 10 to 12 minutes, until the topping is golden.
Allow to cool in the pan, slice and enjoy.
 |
| Caramel Walnut Slice |
Soft biscuit base, chewy caramel, crunchy nuts.....yum.
I came across this recipe with another one very similar, both had been torn out of magazines and popped in my to try some day recipe file. I chose this one mainly because it was easier and didn't require any 'touching' - yes I am a baker who doesn't really like to have my hands in the food . Originally this recipe called for macadamia nuts, I didn't have any so I used walnuts instead and I would say that almost any nuts would work, I will definitely be trying this one again with other nuts.
Well, there was almost none left to take photos - saying that - I did save 2 pieces for the sake of science to try the next day and can confirm that this was still delish the next day and am sure would stay nice but would recommend storage in an airtight container. I would say that this would also be lovely to serve warm with some whipped cream.
Ingredients
BASE
1 egg
1/2 cup (110g) caster sugar
1/3 cup (80ml) vegetable oil
2/3 cup (100g) plain flour, sifted
1/4 cup (35g) self-raising flour, sifted
TOPPING
1 cup (220g) brown sugar
175g butter
2 tablespoons golden syrup
250g unsalted nuts coarsely chopped (macadamias, pecans, walnuts or almonds)
Preheat oven to 180 deg C. Grease and line an 18 x 28cm slice pan.
Beat the egg and caster sugar together until thick and pale. Add oil and beat until well combined. Fold in the combined sifted flours. Spoon into prepared pan and spread to cover the base evenly. Bake for 20 minutes, until puffed and light golden.
While the base is baking prepare the topping. Place the brown sugar, butter and syrup in a saucepan on low heat. Stir for about 5 minutes, until the butter melts and sugar dissolves. Simmer, without stirring for 10 minutes, until it's caramelised, take off heat and add the nuts.
Pour the topping over the base and quickly spread evenly.
Bake for another 10 to 12 minutes, until the topping is golden.
Allow to cool in the pan, slice and enjoy.
Monday, July 4, 2011
Push up Tubes
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| Just couldn't help fill at least one - cookies and cream ice cream - the others are completely naked |
Presentation and packaging all in one.
Wow I am loving these, the uses are endless, they are fully washable, recyclable - (and I do love to recycle) and wo.ho. they are portable! I have been having sleepless nights thinking about these - I know it's crazy but there are just so many things you can do with them, just limited to your imagination and it's size.
Well yes they are actually ice cream containers, but cookies, cupcakes, slices, sweets, mousse, jelly, cake balls well anything as long as it fits, and aren't they just the perfect little thank you gift, add a tag or a label and walla the sweetest little gift. The lid seals nicely making it so perfectly portable - fantastic for school, markets, parties or a day out with the kids.They measure 7cm high with space on the top for a little creative addition and have a diameter of about 4.5cm.
Oh I have been baking and cutting lots of little round things. So yes my round cutters have been my most used items in the last few weeks.
Looking forward to sharing some of my 'experiments' with you!
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