tag:blogger.com,1999:blog-49640681635670038992024-03-14T08:59:59.895+13:00Baking Makes Things BetterMelissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.comBlogger552125tag:blogger.com,1999:blog-4964068163567003899.post-88601059665650997142016-08-17T16:29:00.001+12:002016-08-17T16:41:47.915+12:00An update…<p align="justify"> <p align="justify"><a href="https://lh3.googleusercontent.com/-4GHOOTGyQWk/V7PoDTVdzMI/AAAAAAAAAf8/9rOdC_WIJKo/s1600-h/At%252520the%252520Food%252520Show%25255B4%25255D.jpg"><img title="At the Food Show" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="At the Food Show" src="https://lh3.googleusercontent.com/-vohk8hqUEBE/V7PoEFBn_TI/AAAAAAAAAgA/7hKVjpCe5AQ/At%252520the%252520Food%252520Show_thumb%25255B2%25255D.jpg?imgmax=800" width="560" height="373"></a></p> <p align="justify">Hi!<br>So, it’s been a while huh? I thought I would write a post to explain our absence and update you with what has been going on with us. But first a history lesson (did you know that Courtenay and I are both qualified history teachers? - we’ve only ever taught English since getting our teaching diplomas though).</p> <p align="justify"><a href="https://lh3.googleusercontent.com/-TVUblZMpsN4/V7PoEhZxYsI/AAAAAAAAAgE/RvkFIefqP9c/s1600-h/Courtenays%252520coctail%252520party%25255B4%25255D.jpg"><img title="Courtenays coctail party" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Courtenays coctail party" src="https://lh3.googleusercontent.com/-0zRbF6gSN9Q/V7PoFOuAZJI/AAAAAAAAAgI/qhEndvsmSZY/Courtenays%252520coctail%252520party_thumb%25255B2%25255D.jpg?imgmax=800" width="560" height="420"></a></p> <p align="justify">When we first began this blog (back in 2010!), Courtenay and I were both fairly new to teaching and working at the same secondary school in South Auckland. We both quite liked baking and would sometimes bring in treats we had made to share at work. Our colleagues would often ask for the recipes (they were probably just being polite), so one day when I was driving home I thought ‘why not start a blog?’. Stuck in traffic (I used to work in South Auckland before the Mangere Bridge was upgraded so my trips home were often close to an hour) I began dreaming all about it, I even came up with the name ‘Baking Makes Things Better’ based on the fact that often when I had had a crappy day all I felt like was forgetting it by making a batch of chocolate chip cookies. I can’t remember if I got home and told Courtenay about my idea or if I couldn’t contain myself and called her from the car, but either way she agreed with my ramblings, despite I think not know what I was on about, and so bakingmakesthingsbetter.com was born. <p align="justify">When I first set up the site, it was just for fun. We baked as a hobby. We definitely weren’t food photographers. I didn’t really know what I was doing with the tech side of the blog, Courtenay even more so. But, we enjoyed it. It was a fun creative outlet. We posted recipes mainly for ourselves and never really considered people were reading it. I set up a facebook page and we harassed our friends to like it. Soon random people we didn’t know started liking the page and our blog readership grew. <p align="justify"><a href="https://lh3.googleusercontent.com/-iYzxR0hTimU/V7PoFtdFq0I/AAAAAAAAAgM/dVe2BfxFvX4/s1600-h/Visit%252520from%252520max%252520and%252520courtenay%252520at%252520work%25255B4%25255D.jpg"><img title="Visit from max and courtenay at work" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Visit from max and courtenay at work" src="https://lh3.googleusercontent.com/-sUw3iVchdGE/V7PoGISUXQI/AAAAAAAAAgQ/e2j9VDsBbCk/Visit%252520from%252520max%252520and%252520courtenay%252520at%252520work_thumb%25255B2%25255D.jpg?imgmax=800" width="560" height="411"></a> <p align="justify">We started posting to our blog all the time - like, all the time. I was talking to Courtenay or sending her a dozen facebook messages daily about the blog. Thinking back to what was going on in our lives at the time, I had met and started dating Simon and we had moved in together. Courtenay became pregnant with Max, went on maternity leave and after Max was born her little family moved to New Plymouth. All the while, our blog readership grew, we were becoming a little more professional at this blogging thing, and our social media numbers were climbing. <p align="justify">One day we got an email from someone at Food TV. They were looking to reach out into this growing world of blogging and contacted us. We didn’t really believe it, but went along with it anyway. We got back to them and the next thing I know is that a meeting was arranged and I was making my way into the Food TV offices one day after work. Courtenay wasn’t in Auckland so I nervously had to go into the offices by myself - I remember walking in to be confronted by a life size cardboard cutout of Colin Mathura Jefferies promoting season one of NZ’s hottest home baker, and wanting to snap a sneaky pic of it to send to Courtenay but being too afraid of getting caught by a staff member. I left the meeting carrying a bunch of random cook books that they had given me. We signed a deal which involved us being sent new episodes of their upcoming baking shows to review on our website (Courtenay somehow managed to fit this into her life, as I didn’t have Sky TV!). In exchange, they advertised our blog on their channel. Food TV whipped something up and next thing we knew, during the ad breaks our little blog was being promoted on the telly. <p align="justify"><a href="https://lh3.googleusercontent.com/-NqxfbXTgfV8/V7PoGx0RSwI/AAAAAAAAAgU/7foPdz5Ddmg/s1600-h/At%252520Ulearn%252520in%252520Rotorua%25255B6%25255D.jpg"><img title="At Ulearn in Rotorua" style="display: inline" alt="At Ulearn in Rotorua" src="https://lh3.googleusercontent.com/-yB9PKtzSqDE/V7PoHWaR_RI/AAAAAAAAAgY/Jf3R6XmPbuk/At%252520Ulearn%252520in%252520Rotorua_thumb%25255B8%25255D.jpg?imgmax=800" width="560" height="462"></a> <p align="justify">Our blog readership soared. We were being sent products from PR companies and invited to Press events. It got to the point where we had a calendar and we would book in when we were posting something. I even colour coordinated the thing. I must’ve been a nightmare to put up with. In fact, there were a couple of phone calls between Courtenay and I where things had become too much. Courtenay persevered with me, but it got to the point where both of us had had enough. She had moved back up to Auckland and was getting back into teaching. I was still working at our old school. The blog needed someone to work on it full time, but it was never going to pay our wages despite us taking on advertising, not even close. <p align="justify">While it was really fun receiving packages of new products in the post, the resulting pressure to then create a recipe and blog about it all was huge. It became a real drag to see all the other awesome creatives from the food and mummy blogging community that we followed and had watched grow over the years also being sent the same stuff and posting about it. We felt like we’d just become a cog in the advertising machine. It made us step back and realise that we weren’t baking and blogging for us anymore. We couldn’t keep up with what we had created. After a lot of discussion, we ended our relationship with Food TV and decided to blog only when we felt like it. But, I think by the time we had got to this point, we had burnt ourselves out. <p align="justify"><a href="https://lh3.googleusercontent.com/-biEIhJgklfM/V7PrByaO_VI/AAAAAAAAAhQ/XSb3GwvpWNc/s1600-h/Arrowtown%25255B5%25255D.jpg"><img title="Arrowtown" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Arrowtown" src="https://lh3.googleusercontent.com/-4x5KOVYjoLs/V7PrCkIgXCI/AAAAAAAAAhU/Me1_sMlxPeE/Arrowtown_thumb%25255B2%25255D.jpg?imgmax=800" width="560" height="420"></a> <p align="justify">Blogging has now taken a backseat in our lives. In the last few years, Simon and I have ticked off a lot of things that we have planned together. We saved up and went on a big overseas trip to Europe. While over there we got engaged, and then a year and a half later we got married. We’ve then spent the past year looking to buy a house. Weekends visiting on average 10 open homes does not leave a lot of time for baking! The time, energy and money spent trying to find a home has left me pretty drained. However, we did recently manage to buy in the Auckland property market and have just moved into our first home which we are super excited about. I also started at a new school at the beginning of this year, which I am loving, but boy does adapting to somewhere new also zap your time and energy. <p align="justify"><a href="https://lh3.googleusercontent.com/-i1S9bLrAZks/V7PoIwgseFI/AAAAAAAAAgk/Ni2d0f4igXs/s1600-h/Courtenay%252520family%25255B4%25255D.jpg"><img title="Courtenay family" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Courtenay family" src="https://lh3.googleusercontent.com/-tsBh78tT6Wk/V7PoJfLkj7I/AAAAAAAAAgo/w1T0Y7vJW-s/Courtenay%252520family_thumb%25255B2%25255D.jpg?imgmax=800" width="560" height="373"></a> <p align="justify">Courtenay has also thrown herself into work, taking on lots of new responsibilities. It amazes me how many things she is involved in with her career. At the start of this year, little Max, who is not so little anymore, turned five and started school. So, Courtenay has been juggling work with Max being a primary school kid. And, most excitingly, she is expecting baby number two! Courtenay and Shane are adding to their family with a little girl to be called Ava, who is due any day now. We all can’t wait to meet her. <p align="justify">So, that’s what’s been happening with us. We do still love baking - eating it more so than the time it takes us to bake it, photograph it and then write about it if we were to put up a blog post. We are incredibly proud of what we achieved with Baking Makes Things Better. I was looking through the blog before writing this and I can’t believe that ‘I actually did that’ when looking at some of the recent posts - I decided on those flavours, made up that recipe and took that beautiful photo. It’s really cool.<br>We might start posting again, we just don’t know. We’ve left the blog running to keep what we’ve created available for everyone to enjoy and we may pick it up again if it takes our fancy.</p> <p align="justify"><a href="https://lh3.googleusercontent.com/-oWu1iYv8_-w/V7PoJzxViPI/AAAAAAAAAgs/RVc-Gu9-ly8/s1600-h/Beach%252520buddie%25255B7%25255D.jpg"><img title="Beach buddie" style="display: inline" alt="Beach buddie" src="https://lh3.googleusercontent.com/-a0-iL6rtWcU/V7PoKZcvejI/AAAAAAAAAgw/fTppm0Xm2O0/Beach%252520buddie_thumb%25255B3%25255D.jpg?imgmax=800" width="560" height="420"></a></p>Melissa + Courtenayhttp://www.blogger.com/profile/02713568120557103469noreply@blogger.com1tag:blogger.com,1999:blog-4964068163567003899.post-56684211049146903852015-12-16T18:55:00.003+13:002015-12-20T17:57:41.844+13:00How to make a Gingerbread House<div class="separator" style="text-align: center; clear: both" dir="ltr" trbidi="on"><a href="https://lh3.googleusercontent.com/-EwRqP7OUukA/VnY069IC6nI/AAAAAAAAKJ0/XNE_4S4rGJ4/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252816%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (16)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (16)" src="https://lh3.googleusercontent.com/-K4HieCveChU/VnY07l6omXI/AAAAAAAAKJ8/lq3IPqmlPsM/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252816%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></div> <div class="separator" style="text-align: center; clear: both" dir="ltr" trbidi="on"> </div> <div style="text-align: justify" dir="ltr" trbidi="on">One of the last things that I taught this year at school (and forever, as I am starting a new school next year) was a Gingerbread House making class. We had about 20 kids who over the course of three days planned, baked, constructed and decorated their very own Gingerbread house each, starting from scratch. It was a lot of fun, we had some tradition houses, some with pretty stained glass windows, others that needed a lot of ‘gluing’ together with icing, and we even had a summer holiday house – complete with palm trees, sand and a shark in the ocean.</div> <div style="text-align: justify" dir="ltr" trbidi="on"> </div> <div style="text-align: justify" dir="ltr" trbidi="on"><a href="https://lh3.googleusercontent.com/-yLx8mDAo9wQ/VnY08DC_DAI/AAAAAAAAKKE/TDDQ9OIct4g/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252817%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (17)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (17)" src="https://lh3.googleusercontent.com/-YSUUQUEd8Jo/VnY088wcnAI/AAAAAAAAKKM/tlTIc6Tw7NE/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252817%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="658"></a><br><a href="https://lh3.googleusercontent.com/-Z3tlQ5vO2GY/VnY09UYrZ0I/AAAAAAAAKKU/gAcefp_U-aU/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252812%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (12)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (12)" src="https://lh3.googleusercontent.com/-tacXxYX6bpM/VnY0-C1TjYI/AAAAAAAAKKc/W6JM9635n-s/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252812%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="573"></a><br><a href="https://lh3.googleusercontent.com/-SCGcbeCv6pY/VnY0-6TuTdI/AAAAAAAAKKk/T6WdP64_o4I/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252811%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (11)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (11)" src="https://lh3.googleusercontent.com/-dPvA9F4Mq4w/VnY0_kdqIYI/AAAAAAAAKKo/koWEpYbWBUM/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252811%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></div> <div style="text-align: justify" dir="ltr" trbidi="on"><br></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on">I’ve shared the recipes we used below along with some tips and tricks we learnt along the way. The kids at school made their own templates, but if you do an internet image search for ‘Gingerbread House Template’ you’ll get lots – even some to make mansions! Check out the <a href="https://www.facebook.com/media/set/?set=a.1045105248872903.1073741845.122231387826965&type=3">facebook album</a> I set up with photos from the class at my school or check out the <a href="https://www.pinterest.com/MelissaKellyNZ/baking-gingerbread-houses/">Pinterest board</a> I created for lots of inspiration and decorating ideas.</div> <div style="text-align: justify" dir="ltr" trbidi="on"> </div> <div style="text-align: justify" dir="ltr" trbidi="on"><a href="https://lh3.googleusercontent.com/-n9XoON6ggmI/VnY1Af76XpI/AAAAAAAAKK0/tBKgW9_n3r0/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525281%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (1)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (1)" src="https://lh3.googleusercontent.com/-JA6VMwnIQZM/VnY1A2pcx1I/AAAAAAAAKK8/e66UvLFgtfk/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525281%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="614"></a><br><a href="https://lh3.googleusercontent.com/-1NGmMPG_5jU/VnY1Bh1afOI/AAAAAAAAKLE/x7m1DWBiGNA/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525282%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (2)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (2)" src="https://lh3.googleusercontent.com/-Vlw4UwNzzHU/VnY1CRQQkoI/AAAAAAAAKLM/fvKmvGyBIQc/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525282%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="848"></a></div> <div class="separator" style="text-align: center; clear: both" dir="ltr" trbidi="on"> </div> <div class="separator" style="text-align: center; clear: both" dir="ltr" trbidi="on"><a href="https://lh3.googleusercontent.com/-BrzsUO4iCEQ/VnY1DNt_YoI/AAAAAAAAKLU/W0-ZOkEMMv4/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525283%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (3)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (3)" src="https://lh3.googleusercontent.com/-K9aCorVB-JY/VnY1EAnHn4I/AAAAAAAAKLc/7z1ZcKf-gq4/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525283%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="706"></a></div> <div class="separator" style="text-align: center; clear: both" dir="ltr" trbidi="on"> </div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"><strong><u>Gingerbread:</u></strong><br>125g butter<br>½ cup brown sugar, firmly packed<br>½ cup golden syrup<br><a style="margin-bottom: 1em; float: right; margin-left: 1em; clear: right" href="https://draft.blogger.com/blogger.g?blogID=4964068163567003899"></a>1 egg yolk (save the egg white – you use it in the icing)<br>2 ½ cups plain flour<br>1 teaspoon baking soda<br>1 tablespoon ground ginger<br><br></div> <div style="text-align: justify" dir="ltr" trbidi="on">Preheat oven to 180°C and line baking trays with non-stick baking paper.<br>Using a stand mixer or hand-held electric mixer, cream the butter and sugar until light and fluffy. Beat in golden syrup and egg yolk, then stir in sifted flour, ginger and baking soda in two batches.<br>Knead mixture on lightly floured surface until smooth. If the mixture is too crumbly, crumble it back into the mixing bowl until it resembles a fine breadcrumb. Melt a couple of tablespoons of butter and stir it through the gingerbread mixture. Keep adding melted butter until the mixture sticks together. Alternatively, if the mixture is too wet, add in more flour.<br>Cover the mixture in plastic wrap and refrigerate for 30 minutes.<br>Roll the dough out on a floured bench until about 5mm thick. Cut out the pieces needed for your house and place 3cm apart on prepared baking trays. If the mixture has become quite soft while you have been cutting out your shapes, place the baking trays into the fridge for a further 10 minutes for it to harden up again.<br>Bake for 8-10 minutes or until golden. Transfer to wire racks to cool.<br></div> <div style="text-align: justify" dir="ltr" trbidi="on"><a href="https://lh3.googleusercontent.com/-nU9QJDBjL1Y/VnY1EhqO2OI/AAAAAAAAKLk/5lOnE0f1Ads/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525286%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (6)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (6)" src="https://lh3.googleusercontent.com/-z6KMfY-PQgk/VnY1FRC2O9I/AAAAAAAAKLo/cDQVCj45ccs/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525286%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a><br><a href="https://lh3.googleusercontent.com/-EA_gv57XOyk/VnY1GEDuAjI/AAAAAAAAKL0/s_PLIEJOtww/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525288%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (8)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (8)" src="https://lh3.googleusercontent.com/-befIVCXfhSY/VnY1Gpx10VI/AAAAAAAAKL8/U56KRH_-ELA/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525288%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></div> <div class="separator" style="text-align: center; clear: both" dir="ltr" trbidi="on"> </div> <div class="separator" style="text-align: center; clear: both" dir="ltr" trbidi="on"><a href="https://lh3.googleusercontent.com/-XyUXLzZbsBU/VnY1HZWq9bI/AAAAAAAAKME/jFQmHn2PW5w/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525289%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (9)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (9)" src="https://lh3.googleusercontent.com/-p4idlgxflJM/VnY1IEpTI-I/AAAAAAAAKMI/WkYGgPjMaYs/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525289%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="405"></a></div> <div style="text-align: justify" dir="ltr" trbidi="on"><br></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"><strong><u>Icing:</u></strong><br>1 ½ cups icing sugar<br>1 egg white<br>Food or gel colouring, or brought writing icings<br><br></div> <div style="text-align: justify" dir="ltr" trbidi="on">To make the icing, whisk the egg white in a small bowl and gradually whisk in sifted icing sugar.<br>If you are making the icing to ‘glue’ together your Gingerbread pieces, you want the mix to be a thick-ish paste, if it is too sloppy it will not stay in place and your pieces won’t join together. It is is too runny, mix in more icing sugar.<br>If you are making the icing to decorate with, you will want it a little bit runny. If yours is too thick, mix in a couple of drops of hot water as needed to thin the mix up a bit.<br>Divide the mixture into 3-4 small bowls and add colours (if wanted). Spoon the icing into a piping bag, or small plastic re-sealable bags – just snip off a corner to use as a piping bag. For a quicker, cleaner option do try using bought writing icings.</div> <div style="text-align: justify" dir="ltr" trbidi="on"> </div> <div style="text-align: justify" dir="ltr" trbidi="on"><a href="https://lh3.googleusercontent.com/-IBwS03rzlvU/VnY1I0yJYSI/AAAAAAAAKMU/UHedRmpDXyQ/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525285%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (5)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (5)" src="https://lh3.googleusercontent.com/-GidqxR4-p4A/VnY1JRD2w3I/AAAAAAAAKMY/yw5YCPPKYy4/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525285%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a><br><a href="https://lh3.googleusercontent.com/-MhGdndI67gE/VnY1J897mYI/AAAAAAAAKMk/7KI6cEoFeKs/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525287%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (7)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (7)" src="https://lh3.googleusercontent.com/-iSAtH2Cc3wA/VnY1KkofVRI/AAAAAAAAKMs/yE7_mPVPKPQ/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525287%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="640"></a></div> <div class="separator" style="text-align: center; clear: both" dir="ltr" trbidi="on"> </div> <div class="separator" style="text-align: center; clear: both" dir="ltr" trbidi="on"><a href="https://lh3.googleusercontent.com/-nCVMa6gA1XM/VnY1LaQzWuI/AAAAAAAAKM0/J1Qqapj9dmU/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252813%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (13)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (13)" src="https://lh3.googleusercontent.com/-PU0OyziEJ10/VnY1MXRL0hI/AAAAAAAAKM8/-gnqg0-k7Zc/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252813%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="363"></a></div> <div style="text-align: justify" dir="ltr" trbidi="on"><br></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"></div> <div style="text-align: justify" dir="ltr" trbidi="on"><strong><u>Tips for assembly and decorating:</u></strong></div> <div style="text-align: left" dir="ltr" trbidi="on"> <ul><strong><u></u></strong> <li><strong><u></u></strong> <div style="text-align: justify"><strong><u></u></strong>We gave each learner a small wooden board, wrapped in tin foil to assemble their Gingerbread House on, but you can buy specialty cake boards if you wish.</div> <li> <div style="text-align: justify">Decorate your house with icing and anything else you like – we had so many different lollies! We also had pretzels which can create a log cabin effect, and thin chocolate squares make awesome looking panelled doors.</div> <li> <div style="text-align: justify">To make ‘stained glass windows’ cut shapes out of your gingerbread panels, crush up some candy (like lollypops) and fill up the cut-out shape before baking. During baking, the candy will melt and create a window in the hole.</div> <li> <div style="text-align: justify">Some students found it easier to decorate their house pieces first, before assembling the house. This may be a particularly good idea if you want to do intricate icing details, as you can work on a flat surface.</div> <li> <div style="text-align: justify">We used empty glasses to prop up the walls on either side while they dried. We found icing the base and walls for two joining sides and waiting for the icing to go rock hard before adding to it worked best.</div> <li> <div style="text-align: justify">If any of your pieces do happen to crack or break, you can piece them back together with icing. For added strength, place a couple of skewers in an ‘x’ shape on the back of the broken piece and icing over the top of it.</div> <li> <div style="text-align: justify">Make sure you have waited for your icing to thoroughly dry before adding to your Gingerbread house further. When dry, the icing is almost hard like cement. If you keep adding decoration while it is wet, it will not hold the weight of your house together and it will collapse.</div> <li> <div style="text-align: justify">If your house does collapse and crumble, maybe you can salvage it by some toy dinosaurs or plastic army men!</div></li></ul></div> <p style="text-align: justify"><a href="https://lh3.googleusercontent.com/-wK6Xme-8lGw/VnY1NKpj2wI/AAAAAAAAKNE/CZXeBw9dXmg/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252815%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (15)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (15)" src="https://lh3.googleusercontent.com/-6x7TfkPo-n4/VnY1OGnlKUI/AAAAAAAAKNI/FMYRQRP8_68/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252815%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <div class="separator" style="text-align: center; clear: both"><a href="https://lh3.googleusercontent.com/-4S-8Bz2uk34/VnY1OouZTPI/AAAAAAAAKNU/EucymNaFGDE/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252814%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (14)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (14)" src="https://lh3.googleusercontent.com/-oVYRVupY4A0/VnY1P9PDumI/AAAAAAAAKNc/dQWX72DbR20/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252814%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="464"></a></div> <div class="separator" style="text-align: center; clear: both"> </div> <div class="separator" style="text-align: center; clear: both"><a href="https://lh3.googleusercontent.com/-I96RNrXNaLw/VnY1QbKjhwI/AAAAAAAAKNg/S9AL7HFh3rQ/s1600-h/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252818%252529%25255B5%25255D.jpg"><img title="Gingerbread Houses by Baking Makes Things Better (18)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Gingerbread Houses by Baking Makes Things Better (18)" src="https://lh3.googleusercontent.com/-rWrUh5KYBvw/VnY1RJG4JWI/AAAAAAAAKNs/U_CBOPUm0Us/Gingerbread%252520Houses%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25252818%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="817"></a></div> <div class="separator" style="text-align: center; clear: both"> </div> <div class="separator" style="text-align: center; clear: both"> </div> <div> </div> <div style="text-align: justify"></div> <div style="text-align: justify"></div><strong><u></u></strong><br> <div style="text-align: justify"></div>Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com1tag:blogger.com,1999:blog-4964068163567003899.post-62294505289714614232015-11-26T22:29:00.001+13:002015-11-26T22:29:04.619+13:00CocoNut Cranberry Fudge<p><a href="http://lh3.googleusercontent.com/-TwHFzBxSBWM/VlbQzkXzC_I/AAAAAAAAKDY/Pmsb77dwZkA/s1600-h/Coconut%252520Macadamia%252520Cranberry%252520Fudge%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Coconut Macadamia Cranberry Fudge by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Coconut Macadamia Cranberry Fudge by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-78tBn-eO-PY/VlbQ0dXHjAI/AAAAAAAAKDg/Vct6dC5__DY/Coconut%252520Macadamia%252520Cranberry%252520Fudge%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">I thought up the recipe for this CocoNut Cranberry Fudge (aka. White Chocolate Fudge with Coconut, Cranberries and Macadamia Nuts – just thought it was a little bit too long of a title) a wee while ago and finally got around to making it. And, I am glad I did because it is my new winner of a recipe!<br>I wanted something that would make a great festive season recipe, but I didn’t really want to put pistachio nuts in it (as that’s what most Christmas recipes put in because they look great with the touch of green included), as I didn’t feel like they would go well with the flavour of the fudge. So, I tried macadamia nuts instead and they are perfect. <br>The fudge is really quick to make and doesn’t involve anything fiddly like using a sugar thermometer. It would make a great gift too. I also think that you shouldn’t be just making it at Christmas either, this fudge is a delicious treat at anytime of the year!</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-JMfG0amnLpQ/VlbQ0-tYOHI/AAAAAAAAKDo/0X4p2d_ESXE/s1600-h/Coconut%252520Macadamia%252520Cranberry%252520Fudge%25255B5%25255D.jpg"><img title="Coconut Macadamia Cranberry Fudge" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Coconut Macadamia Cranberry Fudge" src="http://lh3.googleusercontent.com/-KG3GJVWG6YU/VlbQ1XVP18I/AAAAAAAAKDs/eU9CQft7btI/Coconut%252520Macadamia%252520Cranberry%252520Fudge_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify"><strong><u><a href="http://lh3.googleusercontent.com/-Hf378uh25rI/VlbQ2F35iVI/AAAAAAAAKD0/yRsBC7Agdkg/s1600-h/CocoNut%252520Cranberry%252520Fudge%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="CocoNut Cranberry Fudge recipe by Baking Makes Things Better" style="display: inline" alt="CocoNut Cranberry Fudge recipe by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-uEOumNFJJIU/VlbQ2js-H6I/AAAAAAAAKD4/xh2mqvbgSpA/CocoNut%252520Cranberry%252520Fudge%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a><br><br>Ingredients:</u></strong><br><em>Fudge:</em><br>125g butter<br>2 tablespoons golden syrup<br>1 can sweetened condensed milk<br>1 cup brown sugar<br>200g white chocolate melts<br>½ cup macadamia nuts, roughly chopped<br>½ cup cranberries<br>¼ cup desiccated coconut</p> <p><em>Topping:<br></em>¼ cup macadamia nuts, roughly chopped<br>¼ cup cranberries<br>1 tablespoon desiccated coconut</p> <p align="justify"><strong><u>Method:</u></strong><br>Grease and line a 20cm square pan with baking paper. <br>Melt the butter in a pan. Remove from heat, add the brown sugar and stir until thoroughly combined with the butter. Add the condensed milk and stir until combined with the sugar and butter.<br>Add the golden syrup, mix and return to a medium heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise, which still tastes quite nice but ruins the smooth consistency. If the mixture does start to crystallise remove from the heat immediately and stir rapidly). <br>Remove from the heat and add the chocolate melts. Mix until smooth. If needed, place the mixture over the heat to help melt the chocolate.<br>Stir through the coconut, macadamia nuts and cranberries.<br>Pour into the prepared tin. For the topping, sprinkle the coconut, macadamia nuts and cranberries over the top of the fudge, lightly pressing the nuts and cranberries into the mixture.<br>Refrigerate until set (a couple of hours). Once the fudge has hardened, cut into cubes ready to eat. </p> <p align="justify"><a href="http://lh3.googleusercontent.com/-EuQMCfcQ8Hk/VlbQ3Q_vTNI/AAAAAAAAKEE/Fp4JlRgkTVs/s1600-h/Coconut%252520Cranberry%252520Macadamia%252520Fudge%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Coconut Cranberry Macadamia Fudge by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Coconut Cranberry Macadamia Fudge by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-mbOOMsZshNw/VlbQ39mCXpI/AAAAAAAAKEM/9Dl9FHyP2Ms/Coconut%252520Cranberry%252520Macadamia%252520Fudge%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="358"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com2tag:blogger.com,1999:blog-4964068163567003899.post-45144791663975738152015-09-28T16:57:00.001+13:002015-09-28T16:57:25.910+13:00Brigadeiro<p align="justify"><a href="http://lh3.googleusercontent.com/-qdKru4Zn8qA/Vgi6knLUyNI/AAAAAAAAKB4/vIwlEzUhrvk/s1600-h/Brigaderio%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Brigaderio recipe by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Brigaderio recipe by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-fX6hH034lCI/Vgi6lX0XRbI/AAAAAAAAKCA/xx8R87gPagQ/Brigaderio%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">Brigadeiro is so simple and easy to make! Brigadeiro is a Brazilian treat, which is apparently eaten at most major celebrations in Brazil. To me, it’s kind of like a chewy fudge, and looks like a chocolate truffle. Yum!<br>I only found out about Brigadeiro a month or two ago when I headed along to an event for <a href="https://www.nutribullet.com/">NutriBullet</a>. While I was drinking my delicious smoothie I was talking to Alisa from <a href="http://www.theprshop.co.nz/">The PR Shop</a> and she was telling me how she would make this with her friends back when she was in school. How did I not know about Brigadeiro?<br>I’ve since made this recipe a number of times, it’s really quick to whip up and goes down a treat. Whenever we have condensed milk in the pantry I’m tempted to make it! This would be great to make if you have friends popping over as it would go well with a warm cup or tea or coffee. Or, if you’ve got kiddos, get them in the kitchen giving it a go – with only a few ingredients and simple recipe, this one is a winner.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-nTLyAGeFvgU/Vgi6lzSkddI/AAAAAAAAKCI/Y8EoyWPyWOg/s1600-h/Brigaderio%252520recipe%252520-%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Brigaderio recipe - Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Brigaderio recipe - Baking Makes Things Better" src="http://lh3.googleusercontent.com/-wu3H-V-oUcQ/Vgi6mkDGmfI/AAAAAAAAKCQ/izxilbyuDlo/Brigaderio%252520recipe%252520-%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="367"></a></p> <p align="justify"><strong><u>Ingredients:</u></strong><br>395g can condensed milk<br>2 tablespoons cocoa powder<br>1 tablespoon hot chocolate cocoa (just use another tablespoon of normal cocoa if you don’t have hot chocolate on hand – I only used this for a little bit of sweetness)<br>1 tablespoon butter<br>Optional: desiccated coconut, chopped nuts (I used pistachio) or sprinkles for decoration</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-6pqUhrGR2R0/Vgi6nNBLqEI/AAAAAAAAKCY/qotljypB_RU/s1600-h/Brigaderio%252520recipe%252520on%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Brigaderio recipe on Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Brigaderio recipe on Baking Makes Things Better" src="http://lh3.googleusercontent.com/-Oxg7ykpCz0o/Vgi6n6lfFSI/AAAAAAAAKCg/1IcH0oZ1yA4/Brigaderio%252520recipe%252520on%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="367"></a></p> <p align="justify"><strong><u>Method:</u></strong><br>In a medium sized saucepan over a medium heat, combine the cocoa, butter and condensed milk together. Cook, stirring, until thickened for about 10 minutes (the mix will thicken to a fudge-like consistency and you should be able to run a mixing spoon through it show the bottom of the pan during cooking). Remove from the heat and let the mixture cool to room temperature. With slightly damp hands, form the mixture into small balls. Roll the balls around in your chosen coating, if using. Eat at once or chill until serving.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/--akVGYMeEzI/Vgi6oa5O1FI/AAAAAAAAKCo/KUAXXaNP468/s1600-h/Brigaderio%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Brigaderio - recipe by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Brigaderio - recipe by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-aAsjtgY7J3M/Vgi6pHYMwNI/AAAAAAAAKCw/oHB0lY9XFz0/Brigaderio%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="523"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com0tag:blogger.com,1999:blog-4964068163567003899.post-75803172546492165782015-09-21T08:00:00.000+12:002015-09-21T08:00:02.929+12:00Chocolate Crunch Slice<p><a href="http://lh3.googleusercontent.com/-zGUrqnoHsvI/Vfj8NqXtqGI/AAAAAAAAKAw/w1HbuGj1FDU/s1600-h/Chocolate%252520Crunch%252520Slice%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Chocolate Crunch Slice by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Chocolate Crunch Slice by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-Jlkd_uAkTbk/Vfj8OeVNwII/AAAAAAAAKA4/6XhyEueavKI/Chocolate%252520Crunch%252520Slice%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="372"></a></p> <p align="justify">I has taken me ages to get this recipe! My Grandma used to make this Chocolate Crunch Slice when I was a little girl. I think it is delicious and I find it hard to stop at just eating one piece. In fact, I remember sneaking pieces out of the tin when she used to look after my brother and I during the school holidays.</p> <p align="justify">I’ve been after the recipe for years. I think she sent me a copy once (when I was about 10, my grandparents moved to Australia) but I lost it and then years later when I asked for it again she wasn’t too sure what I was asking about. She sent a really old cook book over with a similar recipe in it, which I made, but it wasn’t quite the same. Sadly, my Grandma isn’t very well anymore and has recently been moved into a care facility, so the days of sharing recipes have ended.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-2zHzDewJHmg/Vfj8PKntFAI/AAAAAAAAKBA/We70zyN5XWM/s1600-h/Chocolate%252520Crunch%252520Slice%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Chocolate Crunch Slice recipe by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Chocolate Crunch Slice recipe by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-K5XhybiCDwY/Vfj8Pkx382I/AAAAAAAAKBI/gYr5MBVyE9Y/Chocolate%252520Crunch%252520Slice%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="365"></a></p> <p align="justify">But, a few months back, our flatmate Harry came home from work with some different bits of baking one of his colleagues, Marta, had made. This slice was amongst the treats and it is <u>exactly</u> how I remember it. Marta was kind enough to pass on the recipe to Harry for me, so now I can make the slice whenever I want. It puts a smile on my face as it brings back memories of my Grandma and school holidays spent at her house. The plate in the pictures is one from her old tea sets.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-0P5MuRRViBY/Vfj8QUw7ocI/AAAAAAAAKBQ/l1ZB_-zHAWI/s1600-h/Chocolate%252520Crunch%252520Slice%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525282%252529%25255B5%25255D.jpg"><img title="Chocolate Crunch Slice by Baking Makes Things Better (2)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Chocolate Crunch Slice by Baking Makes Things Better (2)" src="http://lh3.googleusercontent.com/-yzhRxOGc2e4/Vfj8ROF5x6I/AAAAAAAAKBY/MJzb5NvKArQ/Chocolate%252520Crunch%252520Slice%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525282%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="559"></a></p> <p><strong><u>Ingredients:<br><em>Slice:</em></u></strong><br>3 Weetbix, crushed<br>1 cup desiccated coconut<br>1 cup flour<br>1 teaspoon baking powder<br>¾ cup sugar<br>¼ cup cocoa<br>180g butter, melted<br>1 teaspoon vanilla essence</p> <p><strong><u><em>Icing:<br></em></u></strong>50g butter, softened<br>3 - 4 tablespoons water<br>1 tablespoon cocoa powder<br>2 cups icing sugar<br>½ cup desiccated coconut</p> <p align="justify"><strong><u>Method:</u></strong><br>Preheat the oven to 180°C. Grease and line a 20cm square tin.<br>Combine the dry ingredients in a large bowl. Add the melted butter and vanilla essence and mix well.<br>Press the mixture into the prepared tin and bake for approximately 20 minutes.<br>Set aside to cool.<br>To make the icing, combine small amounts of the water with the butter, icing sugar and cocoa powder together in a medium sized bowl, mixing until you have reached a smooth consistency. Spread the icing over the top of the cooled slice and sprinkle the coconut over the top.<br>Once the icing has set, but into pieces and serve. Store in an airtight container.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-VK5AOltAmU8/Vfj8R8VgMbI/AAAAAAAAKBg/BdXkAuPwHSM/s1600-h/Chocolate%252520Crunch%252520Slice%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525282%252529%25255B5%25255D.jpg"><img title="Chocolate Crunch Slice recipe by Baking Makes Things Better (2)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Chocolate Crunch Slice recipe by Baking Makes Things Better (2)" src="http://lh3.googleusercontent.com/-azqKaSmZTow/Vfj8SuE_j0I/AAAAAAAAKBo/7fKi0RxU8Ts/Chocolate%252520Crunch%252520Slice%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525282%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com0tag:blogger.com,1999:blog-4964068163567003899.post-25418009606948466392015-09-16T16:17:00.001+12:002015-09-16T16:17:37.952+12:005 Non-essential kitchen items that are essential to me<p align="justify">This is just a little list I’ve put together of my most loved kitchen tools. None of them are really needed in the kitchen, you could do without them, but I use these so often that if any stopped working, broke or went missing, I would definitely replace them asap.</p> <p align="justify"><strong>Silicone Spoon:</strong><br><br></p><a href="http://lh3.googleusercontent.com/-cDL04RLN5cY/VfjtSpxaeaI/AAAAAAAAJ_Y/bTLI-3SZ-2Q/s1600-h/Silicone%252520Spoons%25255B4%25255D.jpg"><img title="Silicone Spoons" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Silicone Spoons" src="http://lh3.googleusercontent.com/-SPZnl2pj-3Q/VfjtTbUk_HI/AAAAAAAAJ_g/lnbr1fDTjRs/Silicone%252520Spoons_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="565"></a> <p align="justify">I purchased one of <a href="http://www.stevens.co.nz/search?x=6&y=8&q=silicone+spoon">Silicone Spoons</a> from <a href="http://www.stevens.co.nz/">Stevens</a> ages ago, and now have a few in different colours. They are awesome for mixing as they scrape down the sides of the bowl really well and if you are making something like fudge, the mix doesn’t stick to it. We use these all the time for general cooking too.</p> <p><strong>Kitchen Aid:</strong></p> <p><a href="http://lh3.googleusercontent.com/-EH6zlmllEq0/VfjtTwnhDbI/AAAAAAAAJ_o/zzjkFWr6f9c/s1600-h/Black%252520Kitchen%252520Aid%25255B4%25255D.jpg"><img title="Black Kitchen Aid" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Black Kitchen Aid" src="http://lh3.googleusercontent.com/-ou3GmUvWmdk/VfjtUreiTDI/AAAAAAAAJ_w/qrN9WYCW_-I/Black%252520Kitchen%252520Aid_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="565"></a></p> <p align="justify">Back when I first started getting quite into baking I treated myself to a <a href="https://kitchenaid.co.nz/">Kitchen Aid</a>, which I put on lay-by as I had only just started working. It felt like it took absolutely ages to pay off and finally take it home. But, I love it. Stand mixers make baking a breeze – chuck everything in the bowl and it mixes it for you. Clean up is easy too. Simon loves using the Kitchen Aid to make pizza dough too. I got mine in black to match our toaster and jug and the colour works well in most kitchens, but there are so many gorgeous colours available.</p> <p><strong>20 cm Square Cake Tin:</strong></p> <p><a href="http://lh3.googleusercontent.com/-KjFy1DkaFp8/VfjtVO8oAkI/AAAAAAAAJ_4/05M0RnarOYc/s1600-h/Square%252520Tin%25255B4%25255D.jpg"><img title="Square Tin" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Square Tin" src="http://lh3.googleusercontent.com/-ioCGPFr5hr8/VfjtVtR1PgI/AAAAAAAAKAA/SeRmrg0YfkI/Square%252520Tin_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="398"></a></p> <p align="justify">I have a 20cm square cake tin, with a removable base which I don’t ever make cakes in. But, I use it for all my slices and when I make fudge. I love using it instead of an actual slice tin as the removable base makes food easy to get out of the tin. Also, I like that it has taller sides – I don’t need to guess a tin size when I am experimenting with a new recipe as I know the mix isn’t not going to spill over the sides.</p> <p><strong>SodaStream:</strong></p> <p><a href="http://lh3.googleusercontent.com/-l3iC_NYJYzw/VfjtWaFTMtI/AAAAAAAAKAI/tDWqnIOAizo/s1600-h/Soda%252520Stream%25255B4%25255D.jpg"><img title="Soda Stream" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Soda Stream" src="http://lh3.googleusercontent.com/-zRnlSiXyWi4/VfjtW_oSBZI/AAAAAAAAKAQ/Z7huzeYqiQA/Soda%252520Stream_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="318"></a></p> <p align="justify">Simon and I were given our <a href="http://www.sodastream.co.nz/">SodaStream</a> machine as an engagement present and it has been the best gift! We love it when guest come over and want to try it, and can choose what flavour they want. I’ve also used it to make up some lemonade to make <a href="http://www.bakingmakesthingsbetter.com/2015/03/lemonade-scones.html">Lemonade Scones</a> with. I also like being able to have sparkling water on hand when I want something refreshing to drink.</p> <p><strong>Jamie Oliver Frying Pan:</strong></p> <p><a href="http://lh3.googleusercontent.com/-VnSxQ_HOiFM/VfjtXiUBh_I/AAAAAAAAKAY/vE1_AmlUMLk/s1600-h/Jamie%252520Oliver%252520Frying%252520Pan%25255B4%25255D.jpg"><img title="Jamie Oliver Frying Pan" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Jamie Oliver Frying Pan" src="http://lh3.googleusercontent.com/-u1qI6zv2Dd4/VfjtYKkTOLI/AAAAAAAAKAg/rwvwMa43v4c/Jamie%252520Oliver%252520Frying%252520Pan_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="403"></a></p> <p align="justify">So, yeah, I think every kitchen needs a frying pan which means this item might be a bit of a cheat. However, I’ve included it as Simon and I used to always buy cheap frying pans. One day when we were in <a href="http://www.briscoes.co.nz/">Briscoes</a> and they had a sale on frying pans (haha, a sale, at Briscoes?) and we decided to bite the bullet and get a fancy Jamie Oliver one. There was much debate about whether to buy it or not as we could have picked up about ten cheap ones for the same price. I’m glad we did though – it is still going strong, is still non-stick and it has a nice heavy base so it doesn’t buckle on the elements.</p> <p align="justify">What are your favourite kitchen tools to use? What would you rush out to replace, even though it probably isn’t a necessity?</p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com4tag:blogger.com,1999:blog-4964068163567003899.post-81569108028538975202015-08-02T18:42:00.001+12:002015-09-13T21:40:30.181+12:00Dreamy Lemon Slice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.googleusercontent.com/-FG9kltlCtEo/Vb27oR6CF5I/AAAAAAAAJ-A/3LBSAtMnCZI/s1600-h/Dreamy%252520Lemon%252520Slice%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img alt="Dreamy Lemon Slice by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-9DEkwMDYbrM/Vb27pC7sEBI/AAAAAAAAJ-I/uavlgP6QBPw/Dreamy%252520Lemon%252520Slice%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" height="377" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="Dreamy Lemon Slice by Baking Makes Things Better" width="565" /></a></div>
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I’ve made this a Lemon Slice a few times now – we have a tree bursting with lemons to be used. It’s absolutely delicious and very easy to make. I’ve made this to share with my colleagues and made some for Simon and Harry (our flatmate) to take to work and everyone loves it. In fact, I met up with a friend for lunch the other day and he paid for lunch so that I would owe him more Lemon Slice as pay back! It’s soooo good!<br />
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<a href="http://lh3.googleusercontent.com/-JK1PAdDemxk/Vb27qFmImOI/AAAAAAAAJ-Q/eLbh_YmuNo4/s1600-h/Dreamy%252520Lemon%252520Slice%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img alt="Dreamy Lemon Slice recipe by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-re9OtLxEqHM/Vb27qw9_wSI/AAAAAAAAJ-Y/tR7wQQ3Dfz8/Dreamy%252520Lemon%252520Slice%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" height="377" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="Dreamy Lemon Slice recipe by Baking Makes Things Better" width="565" /></a><br />
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<strong><u>Ingredients:</u></strong><br />
350g packet plain biscuits, crushed (use what you like – I found <a href="http://www.arnotts.co.nz/our-products/products/farmbake.aspx">Farmbake</a> White Chocolate Chip biscuits to be the best though!)<br />
150g margarine or butter, melted<br />
3 eggs<br />
395g can sweetened condensed milk<br />
½ cup lemon juice (approx. 3 lemons)<br />
¼ cup desiccated coconut<br />
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<strong><u>Method:</u></strong><br />
Preheat the oven to 180˚C. Grease and line a 20 x 20cm square baking dish.<br />
Mix the biscuits and melted butter together. Press the biscuit mixture into the prepared tin.<br />
Separate the eggs, keeping the yolk. Add the yolks to the condensed milk and mix until combined. Add the lemon juice and mix again. Pour over the biscuit base and bake in the preheated oven for 10-15 minutes, until set.<br />
Remove from the oven and allow to cool in the tin. Sprinkle the desiccated coconut over the top of the slice. Refrigerate for at least an hour before cutting into squares and serving.<br />
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<a href="http://lh3.googleusercontent.com/-HE8aVqfsFac/Vb27ruHrW7I/AAAAAAAAJ-g/NZAAk7Sxct4/s1600-h/Creamy%252520Lemon%252520Slice%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img alt="Creamy Lemon Slice recipe by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-JeZWzcGNdU8/Vb27sTuZVwI/AAAAAAAAJ-o/qrJUNOZ_xmA/Creamy%252520Lemon%252520Slice%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" height="377" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="Creamy Lemon Slice recipe by Baking Makes Things Better" width="565" /></a></div>
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<em><br />*If you thought this was really easy (because it is) try out</em><a href="http://www.bakingmakesthingsbetter.com/2011/04/dirks-lemon-meringue-pie.html"><em>Dirk’s Lemon Meringue Pie</em></a><em>, which just has an extra step added onto the end and uses up the egg whites.</em> <br />
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<a href="http://lh3.googleusercontent.com/-J6rI9hFqnpo/Vb27tF04TbI/AAAAAAAAJ-w/j5krGoGH56s/s1600-h/Creamy%252520Lemon%252520Slice%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img alt="Creamy Lemon Slice by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-zqFv3khVeVo/Vb27t0L_deI/AAAAAAAAJ-4/MULaWrEg3Xs/Creamy%252520Lemon%252520Slice%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" height="370" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="Creamy Lemon Slice by Baking Makes Things Better" width="565" /></a> </div>
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Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com4tag:blogger.com,1999:blog-4964068163567003899.post-16057518318687721112015-07-26T22:48:00.001+12:002015-07-26T22:48:02.356+12:00Puffed Quinoa Snack Bars<p><a href="http://lh3.googleusercontent.com/-9Eub7Qs7yag/VbS60J-7UcI/AAAAAAAAJ9E/X6RN79tRKWQ/s1600-h/Puffed%252520Quinoa%252520Bars%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Puffed Quinoa Bars - recipe by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Puffed Quinoa Bars - recipe by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-YjSlD7tENDg/VbS61Hj_UsI/AAAAAAAAJ9M/Oy237aSK760/Puffed%252520Quinoa%252520Bars%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">A few weeks ago I was lucky enough to be sent a mystery box of ingredients from <a href="http://foodcompass.co.nz/">Food Compass</a>, an online food shopping website with lots of great products (I actually bought some really interesting looking pasta that I am looking forward to trying and I have fallen in love with <a href="http://foodcompass.co.nz/product/cogo-bites-mixed-berry-5-x-7g/">Cogo Bites</a> – they are soooo yummy!). In the box I received was puffed quinoa, LSA powder and coconut nectar syrup – all products I hadn’t tried out before, so I decided to use them all together in these snack bars.</p> <p align="justify">I love home made muesli bars and the these Puffed Quinoa Snack Bars are a delish option to add in to the mix (I’ll link our other great muesli bar recipes at the bottom of this post – check them out for other ingredient ideas). They are held together with honey, so they are best kept in the fridge, as they fall apart a bit if kept at room temperature. Make them using whatever you have on hand – if you don’t have a certain ingredient, swap it out for something else. There’s no baking either, just throw everything together and you’re done. Easy.</p> <p><a href="http://lh3.googleusercontent.com/-iXDZHPgBj5s/VbS61wqb_5I/AAAAAAAAJ9U/X1HpSa-Zq8w/s1600-h/Puffed%252520Quinoa%252520Snack%252520Bars%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Puffed Quinoa Snack Bars by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Puffed Quinoa Snack Bars by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-Ni-35QAafOo/VbS62m0fK9I/AAAAAAAAJ9c/4rwsL50oEE0/Puffed%252520Quinoa%252520Snack%252520Bars%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify"><strong><u>Ingredients:</u></strong><br>½ cup shredded coconut<br>1 cup puffed quinoa<br>2 tablespoons chia seeds<br>½ almond meal<br>½ cup pumpkin seeds<br>½ cup sunflower seeds<br>2 tablespoons LSA powder<br>1 teaspoon cocoa powder<br>100g dark chocolate, roughly chopped<br>1 teaspoon almond essence<br>1 teaspoon vanilla essence<br>1 tablespoon coconut nectar syrup (or try golden syrup)<br>½ cup liquid honey</p> <p align="justify"><strong><u>Method:</u></strong><br>Grease and line a 20cm x 20cm square tin. <br>Place all the dry ingredients in a large bowl. Add the wet ingredients and mix to combine. <br>Press into the prepared tin. Refrigerate for at least 3 hours before cutting into squares and serving. Store in an air-tight container in the refrigerator.</p> <p><a href="http://lh3.googleusercontent.com/-2sXcv4QAB-E/VbS63ZGPtUI/AAAAAAAAJ9k/L2NsAXbSHYY/s1600-h/Quinoa%252520Snack%252520Bars%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Quinoa Snack Bars by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Quinoa Snack Bars by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-Gzt6Zyo4yUc/VbS64CUWd-I/AAAAAAAAJ9s/TmnKKEMCpT0/Quinoa%252520Snack%252520Bars%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p>Other great Muesli Bar recipes:</p> <ul> <li><a href="http://www.bakingmakesthingsbetter.com/2013/05/easy-muesli-bars.html">Easy Muesli Bars</a></li> <li><a href="http://www.bakingmakesthingsbetter.com/2012/03/white-chocolate-and-cranberry-muesli.html">White Chocolate and Cranberry Muesli Bars</a></li> <li><a href="http://www.bakingmakesthingsbetter.com/2010/03/muesli-bars.html">Chocolate Muesli Bars</a></li> <li><a href="http://www.bakingmakesthingsbetter.com/2013/04/oaty-banana-nut-bars.html">Oaty Banana Nut Bars</a></li></ul> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com0tag:blogger.com,1999:blog-4964068163567003899.post-89019780667069104532015-07-14T17:48:00.001+12:002015-07-14T17:48:27.597+12:00Easy Peasy Cheats Cheesecake (Peach Cheesecake)<p align="justify"><a href="http://lh3.googleusercontent.com/-mPf1SWY365k/VaSineEaCPI/AAAAAAAAJ8I/X2aaBfq2mag/s1600-h/Easy%252520Peasy%252520Cheats%252520Cheesecake%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Easy Peasy Cheats Cheesecake recipe by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Easy Peasy Cheats Cheesecake recipe by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-GcQ1g5Rf5qE/VaSin2isE6I/AAAAAAAAJ8Q/lHNh417MlRg/Easy%252520Peasy%252520Cheats%252520Cheesecake%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="363"></a></p> <p align="justify">I first tried this cheesecake while Simon and I were staying at my Nana’s place in Tauranga – she loves it and had made it especially for us (and she might even be able to view the recipe on her iPad we were setting up for her – exciting!). It uses a pre-made cheesecake mix so there really is no fuss; just make the base, whip up the filling and you’re basically done. <br>My Nana had made it using apricots, which I ate and really liked, but I’m not usually an apricot fan so in my mind I was thinking of what else it could be made with. Funnily enough, my Nana said my Dad hates apricots too, so my Mum and her didn’t tell him what was in the cheesecake and he happily ate quite a bit when my parents visited on a previous occasion! Anyway, I re-made the cheesecake using peaches and it was delicious. You can use whatever canned fruit you like in this cheesecake and I am sure it will be delicious!<br>This is the perfect dessert to whip up if you want to receive a lot of praise without a lot of effort!</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-xLEKYX0c-y4/VaSiol0dkAI/AAAAAAAAJ8Y/gk9HWFIyp0I/s1600-h/Cheats%252520Cheesecake%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Cheats Cheesecake recipe by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Cheats Cheesecake recipe by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-F341QslTz6s/VaSipPpdEHI/AAAAAAAAJ8g/BwLrQhfD1Bo/Cheats%252520Cheesecake%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="372"></a></p> <p align="justify"><strong><u>Ingredients:</u></strong><br>200g biscuits (I used <a href="http://www.arnotts.co.nz/our-products/products/farmbake.aspx">Arnotts Farmbake White Chocolate</a> ones, but something like <a href="http://www.griffins.co.nz/by-name/wines">SuperWine’s</a> or similar will work well too)<br>75g butter, melted<br>410g can of fruit (I’ve tried apricots and peaches, but any fruit will work)<br>500g pottle of cheesecake filling (I used <a href="http://www.meadowfresh.co.nz/our-products/desserts-cream/cheesecake-filling/">Meadow Fresh</a>)<br>Zest of one lemon or the grated rind of half an orange</p> <p align="justify"><strong><u>Method:</u></strong><br>Place the biscuits in a food processor and process until crumbed (alternatively, place in a plastic bag and crush with a rolling pin).<br>Mix through the melted butter, then press into a 20cm circular loose-bottomed tin.<br>Drain the can of fruit and chop the fruit roughly.<br>Prepare the cheesecake filling according to packet directions.<br>Mix the fruit and the cheesecake mix together to combine.<br>Spread the cheesecake mixture over the prepared biscuit base. Refrigerate for 2-3 hours or until set. Garnish the top of the cheesecake by sprinkling the lemon zest over the top. Cut into wedges and serve.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-pp-eqb8KWVY/VaSip-JMBJI/AAAAAAAAJ8o/4u84PvVSiF4/s1600-h/Easy%252520Peasy%252520Cheesecake%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Easy Peasy Cheesecake by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Easy Peasy Cheesecake by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-OSxDwCblw40/VaSiqWVRSEI/AAAAAAAAJ8w/gnRok14SLqk/Easy%252520Peasy%252520Cheesecake%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="391"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com1tag:blogger.com,1999:blog-4964068163567003899.post-44393504401399965682015-07-03T07:00:00.000+12:002015-07-03T07:00:01.548+12:00Pretzel and Peanut Chocolate Brownies<u></u> <p align="justify"><a href="http://lh3.googleusercontent.com/-pInsW_vMxFo/VZTyI8KrNvI/AAAAAAAAJ7M/FVwmwwIMZU8/s1600-h/Pretzel%252520and%252520Peanut%252520Brownie%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Pretzel and Peanut Brownie by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Pretzel and Peanut Brownie by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-s9NkX1-My9o/VZTyJsDTzNI/AAAAAAAAJ7U/LCQWcU92Opc/Pretzel%252520and%252520Peanut%252520Brownie%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">This Peanut and Pretzel Brownie was inspired by one of the new limited edition Dairy Milk chocolate blocks that have been released by <a href="https://cadbury.co.nz/">Cadbury</a>.<br>The brownie itself is deliciously fudgy, then the pretzels and peanuts add a little bit of crunch along with a hint of salt (which is such a great compliment to the chocolate). Top that all off with chunks of creamy chocolate and we have a winner.<br>The recipe is super easy to make too!</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-i-ctuLjWlfk/VZTyKfuCLTI/AAAAAAAAJ7c/FMNq7iwOk7k/s1600-h/Peanut%252520and%252520Pretzel%252520Brownie%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Peanut and Pretzel Brownie by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Peanut and Pretzel Brownie by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-z6HcDlFtOJg/VZTyLDpe-yI/AAAAAAAAJ7k/68tQgeBCWnA/Peanut%252520and%252520Pretzel%252520Brownie%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="381"></a><br><u><strong>Ingredients:</strong></u><br>1 ½ cups flour<br>½ teaspoon salt<br>½ teaspoon baking powder<br>1 cup brown sugar<br>½ cup white sugar<br>⅓ cup cocoa<br>125g butter, melted<br>2 eggs, lightly whisked<br>1 teaspoon vanilla essence<br>½ cup pretzels (roughly broken into pieces)<br>½ cup peanuts<br>120g chocolate, roughly chopped (I used the Pretzel and Peanut Chocolate by <a href="https://cadbury.co.nz/">Cadbury</a> – I think their plain or Picnic varieties would work well too)</p> <p align="justify"><strong><u>Method:</u></strong><br>Heat oven to 180°C. Line a 20cm square pan with baking paper. <br>Mix the flour, salt, baking powder, sugars, and cocoa together in a large bowl. Add in the wet ingredients and mix well to combine. Stir through the pretzels, peanuts and chocolate chunks. <br>Press the mixture into the lined pan and bake for 20-25 minutes, or until firm. Remove from the oven and cool in the pan on a wire rack. Cut into squares to serve.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-ONnRzyGfK2Y/VZTyL6PFLDI/AAAAAAAAJ7s/z4gxKbZUejY/s1600-h/Pretzel%252520and%252520Peanut%252520Brownie%252520%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Pretzel and Peanut Brownie - recipe by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Pretzel and Peanut Brownie - recipe by Baking Makes Things Better" src="http://lh3.googleusercontent.com/-2wdsYnYNFxY/VZTyMgN8LDI/AAAAAAAAJ70/5bZtLIy6WWg/Pretzel%252520and%252520Peanut%252520Brownie%252520%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com2tag:blogger.com,1999:blog-4964068163567003899.post-32186986836478531802015-06-30T16:41:00.001+12:002015-06-30T16:43:48.589+12:00Chocolate Pecan Pie<p align="justify"><a href="http://lh3.googleusercontent.com/-HYIDnp46k3c/VZId08A_SrI/AAAAAAAAJ6Q/MgQe_6_4jYs/s1600-h/Chocolate%252520Pecan%252520Pie%252520%252520-%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Chocolate Pecan Pie - Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Chocolate Pecan Pie - Baking Makes Things Better" src="http://lh3.googleusercontent.com/-39j4ZRIESyQ/VZId1nj0FtI/AAAAAAAAJ6Y/a07Cko9mxe0/Chocolate%252520Pecan%252520Pie%252520%252520-%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="386"></a></p> <p align="justify">The recipe for this Chocolate Pecan Pie is one that we created and originally shared early last year over on <a href="http://highteawithdragons.com/">High Tea With Dragons</a> as a guest post while Kirsten was away on her honeymoon.<br>Pecan Pie is one of the first things I made and posted about back when I started up Baking Makes Things Better. I’ve always wanted to try a chocolate version of Pecan Pie so this is a slight variation on <a href="http://www.bakingmakesthingsbetter.com/2010/07/pecan-pie.html">my original recipe</a>. <br>This pie would go great with cream, custard or ice cream, but is also amazing on its own. You could buy a pre-made pastry, or challenge yourself to try make the chocolate pastry recipe below.</p> <p align="justify"><a href="http://lh3.googleusercontent.com/-hK7UKV7qiV0/VZId2fiz_cI/AAAAAAAAJ6g/Knr8Gjfgrrk/s1600-h/IMG_5505%25255B5%25255D.jpg"><img title="IMG_5505" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="IMG_5505" src="http://lh3.googleusercontent.com/-xkotTqeLP0o/VZId3bX92PI/AAAAAAAAJ6o/i0GkciRAOeY/IMG_5505_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">Serves about 10.</p> <p align="justify"><u><strong><font size="3"><em>Sweet short pastry:</em></font></strong></u><br><u><strong>Ingredients:<br></strong></u>2 cups standard flour<br>1 cup icing sugar<br>¼ cup cocoa powder<br>1 teaspoon vanilla essence<br>250g cold butter, cubed<br>2 –3 tablespoons icy water</p> <p align="justify"><u><strong>Method:</strong></u><br>Place all the ingredients, except the water, into a food processor. Pulse until combined.<br>With the motor running, add enough water to the dough to form a ball (I usually use 2 tablespoons).<br>Press into a greased 25cm round lose based flan pan. Chill for 1 hour.</p> <p align="justify"><strong><u><em><font size="3">Filling:</font></em></u></strong><br><strong><u>Ingredients:</u></strong><br>350g pecans, chopped coarsely<br>1 vanilla bean<br>2 cups cream<br>1 ¾ cups brown sugar<br>100g butter<br>100g dark chocolate broken into chunks (I used Whittakers 50% Chocolate)<br>2 tablespoons bourbon (optional – it enhances the chocolate flavour)<br>2 eggs, beaten</p> <p align="justify"><strong><u>Method:</u></strong><br>Preheat the oven to 170˚C. Place an oven tray in the middle of the oven to heat.<br>Place the pecans onto the uncooked pastry base, then place it back in the fridge until needed.<br>Slice the vanilla bean in half and place it with all the ingredients, except the eggs, in a saucepan. Heat the mixture until the sugar dissolves and the butter and chocolate have melted to make a smooth sauce. Remove the vanilla bean, cool the sauce and add the eggs.<br>Pour the sauce over the pecans. Bake the pie for approximately 40 minutes or until the centre of the pie has set (it will wobble slightly when lightly nudged if it needs more time in the oven). Remove from the oven onto a wire rack to cool, then place in the fridge for at least four hours to set (it will crumble if cut earlier). <br>Cut into wedges and serve.</p> <p><a href="http://lh3.googleusercontent.com/-3vRb2CitzOU/VZId4EdW7PI/AAAAAAAAJ6w/ZGPRdcbOVCo/s1600-h/Chocolate%252520Pecan%252520Pie%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%25255B5%25255D.jpg"><img title="Chocolate Pecan Pie by Baking Makes Things Better " style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Chocolate Pecan Pie by Baking Makes Things Better " src="http://lh3.googleusercontent.com/-wc6Dk7ai7Vo/VZId40QI14I/AAAAAAAAJ64/PS_tTuKUpZ0/Chocolate%252520Pecan%252520Pie%252520by%252520Baking%252520Makes%252520Things%252520Better%252520_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com1tag:blogger.com,1999:blog-4964068163567003899.post-64254465158447633362015-03-24T22:48:00.001+13:002015-03-24T22:48:07.377+13:00Lemonade Scones<p align="justify"><a href="http://lh3.ggpht.com/-dIASKhukJgE/VREyuk5PihI/AAAAAAAAJ4k/jQrx5n8TTI8/s1600-h/Lemonade%252520Scones%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B6%25255D.jpg"><img title="Lemonade Scones by Baking Makes Things Better" style="display: inline" alt="Lemonade Scones by Baking Makes Things Better" src="http://lh3.ggpht.com/-hrt-9Rr63SQ/VREyvebAlcI/AAAAAAAAJ4s/R6eVdlmL6Ds/Lemonade%252520Scones%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B3%25255D.jpg?imgmax=800" width="565" height="372"></a></p> <p align="justify">So, the other weekend I was hanging out at home and it just felt like one of those days where there should be scones for lunch. It just sort of felt like a day that if I went back in time to when I was six or seven, that my grandma would be serving up some scones, with jam and cream. Is that weird, or do you know what I mean? </p> <p align="justify">Now, truth be told, I have never made scones myself. People say they can be tricky, which I think is what had put me off making them in the past. My mum makes Lemonade Scones so I decided to give them a go, and man are easy! I should have not been so sill and made them much sooner! I thought I would try out using Lemonade made using my Soda Stream for the recipe and it worked perfectly. The scones were so light and fluffy, and were an absolute hit in my house. I’ll definitely be making this recipe again and again!</p> <p align="justify"><a href="http://lh4.ggpht.com/-p-UlWu4MTvo/VREywdktNpI/AAAAAAAAJ40/cReCu8h_8GU/s1600-h/Lemonade%252520Scones%252520-%252520Recipe%252520found%252520on%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Lemonade Scones - Recipe found on Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Lemonade Scones - Recipe found on Baking Makes Things Better" src="http://lh3.ggpht.com/-HFQALPYlVrU/VREyxbAIgCI/AAAAAAAAJ48/M-IMr2jS8_o/Lemonade%252520Scones%252520-%252520Recipe%252520found%252520on%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">Ingredients:<br>4 cups self raising flour<br>Pinch of salt<br>300 ml cream<br>300 ml lemonade (or, try soda water or L&P)</p> <p align="justify">Method:<br>Preheat the oven to 220°C and line a tray with baking paper.<br>Starting with the flour, place all the ingredients in a large bowl and mix together to form a soft dough.<br>Tip the dough out onto a well-floured bench, dust the dough lightly with flour, then roll out into a rectangle approximately 4 cm thick.<br>Cut the dough into 12 pieces and gently place each piece apart on the prepared baking tray.<br>Bake for 10 to 12 minutes or until golden brown. Remove from the oven an leave to cool on a wire rack. Serve with butter, jam and whipped cream!</p> <p align="justify"><a href="http://lh5.ggpht.com/-WiZZpG_eNyo/VREyye_GPcI/AAAAAAAAJ5E/D9AcGfUngRA/s1600-h/Lemonade%252520Scones%252520Recipe%252520-%252520%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Lemonade Scones Recipe - Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Lemonade Scones Recipe - Baking Makes Things Better" src="http://lh4.ggpht.com/-ob01mlsx1OI/VREyzhishMI/AAAAAAAAJ5M/QhpKJ6_tVIE/Lemonade%252520Scones%252520Recipe%252520-%252520%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">Want to change up the recipe? Try out these additions:<br>- a cup of tasty cheese<br>- a cup of chocolate chips (I used to love when my mum did this!)<br>- a cup of dried fruit, like raisins or cranberries</p> <p align="justify">Or, give Courtenay’s recipes for Savoury Ham and Cheese Scones a go – try version <a href="http://www.bakingmakesthingsbetter.com/2010/10/cheese-and-ham-scones.html">one</a> or <a href="http://www.bakingmakesthingsbetter.com/2011/11/savoury-scones-v20.html">two</a>. </p> <p><a href="http://lh5.ggpht.com/-nL8CmbAYbqg/VREy0vLtLII/AAAAAAAAJ5U/8aBvdGkjHsY/s1600-h/Lemonade%252520Scones%252520-%252520Recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Lemonade Scones - Recipe by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Lemonade Scones - Recipe by Baking Makes Things Better" src="http://lh5.ggpht.com/-yiEd3Vuxfrc/VREy1ZdKG4I/AAAAAAAAJ5c/Ep5dvnKWafc/Lemonade%252520Scones%252520-%252520Recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com0tag:blogger.com,1999:blog-4964068163567003899.post-34494266691059236442015-03-15T21:53:00.001+13:002015-03-15T21:53:16.460+13:00Peanut Butter and Honey Choc Chip Cookies (they’re flourless too!)<p align="justify"><a href="http://lh5.ggpht.com/-bg7gMxQLXys/VQVIZpIVH5I/AAAAAAAAJ3o/DwSXrgAZoAE/s1600-h/Flourless%252520Peanut%252520Butter%252520and%252520Honey%252520Choc%252520Chip%252520Cookies%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525281%252529%25255B5%25255D.jpg"><img title="Flourless Peanut Butter and Honey Choc Chip Cookies by Baking Makes Things Better (1)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Flourless Peanut Butter and Honey Choc Chip Cookies by Baking Makes Things Better (1)" src="http://lh4.ggpht.com/-ExKRWrUPltM/VQVIa4sXozI/AAAAAAAAJ3w/ORy-ZfHAOkY/Flourless%252520Peanut%252520Butter%252520and%252520Honey%252520Choc%252520Chip%252520Cookies%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525281%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">These are an interesting cookie – they are really soft, almost cakey in texture as there is no flour in them. I have to admit, I was a little worried I wouldn’t get these cookies to work. The first time I made them, I had the oven at a normal ‘moderate’ baking temperature and used a fancy peanut butter, and they didn’t turn out. They started to burn really quickly and they peanut butter was too runny, so the cookies were similar to a very moist but crumbly brownie texture when I had to take them out of the oven after all of five minutes. Anyways, I picked myself up and tried again, making a few tweaks that have paid off. And yes, it still is a very wet mix, but the cookies do firm up slightly when cooling.</p> <p align="justify">They are a reasonably healthy treat (no flour or cups of sugar) if you eat them in moderation and I have to say I love the addition of almond extract instead of vanilla – it gives these cookies a unique flavour which is incredibly moreish and goes so well with the peanut butter and honey. And, if you need another reason to try these, it turns out the 16th – 23rd March is ‘National Honey Week’ for 2015!</p> <p align="justify"><a href="http://lh6.ggpht.com/-9fwSCwk1mEo/VQVIb_7pXFI/AAAAAAAAJ34/k2y_OKfN89U/s1600-h/Flourless%252520Peanut%252520Butter%252520and%252520Honey%252520Choc%252520Chip%252520Cookies%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525284%252529%25255B5%25255D.jpg"><img title="Flourless Peanut Butter and Honey Choc Chip Cookies by Baking Makes Things Better (4)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Flourless Peanut Butter and Honey Choc Chip Cookies by Baking Makes Things Better (4)" src="http://lh3.ggpht.com/-GHJAprjcQe8/VQVIc5YmHyI/AAAAAAAAJ4A/anSLZLwm7Hk/Flourless%252520Peanut%252520Butter%252520and%252520Honey%252520Choc%252520Chip%252520Cookies%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525284%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="360"></a></p> <p align="justify">Makes about 12 cookies.</p> <p align="justify"><strong><u>Ingredients:</u></strong><br>¾ cup peanut butter (I used Sanitarium’s <a href="http://www.sanitarium.co.nz/products/spreads/peanut-butter">No added Sugar or Salt Crunchy variety</a>)<br>⅓ cup honey<br>1 egg<br>½ teaspoon almond extract<br>¼ teaspoon baking powder<br>Pinch of sea salt flakes<br>½ cup dark chocolate bits</p> <p align="justify"><strong><u>Method:</u></strong><br>Preheat the oven to 160C. Line a baking tray with baking paper.<br>In a large bowl mix together all the ingredients except the chocolate, until everything is combined and smooth. Fold through the chocolate bits.<br>Scoop out small amounts of the mixture and drop onto the prepared baking tray (an ice cream scoop works well for this).<br>Bake for approximately 10 minutes or until golden brown. Remove from the oven and let cool on the baking tray for at least 5 minutes before transferring to wire rack to cool completely.</p> <p><a href="http://lh5.ggpht.com/-_6-WH2VeDaA/VQVIdiS53dI/AAAAAAAAJ4I/sGYeKqDFEDQ/s1600-h/Flourless%252520Peanut%252520Butter%252520and%252520Honey%252520Choc%252520Chip%252520Cookies%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525283%252529%25255B5%25255D.jpg"><img title="Flourless Peanut Butter and Honey Choc Chip Cookies by Baking Makes Things Better (3)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Flourless Peanut Butter and Honey Choc Chip Cookies by Baking Makes Things Better (3)" src="http://lh5.ggpht.com/-PHWgTMAllH4/VQVIeobtJlI/AAAAAAAAJ4Q/8zN51rMRAU4/Flourless%252520Peanut%252520Butter%252520and%252520Honey%252520Choc%252520Chip%252520Cookies%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525283%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="339"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com2tag:blogger.com,1999:blog-4964068163567003899.post-35328314871463408812015-02-19T19:53:00.000+13:002015-02-23T21:33:23.985+13:00Nutella Fudge<div style="text-align: left" dir="ltr" trbidi="on"> <div align="justify"><a href="http://lh3.ggpht.com/-dYv8oj38FBI/VOWIqfP8v7I/AAAAAAAAJys/7LSgqYZiUsM/s1600-h/Nutella%252520Fudge%252520Recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg" rel="nofollow"><img title="Nutella Fudge Recipe by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt=" Delicious" src="http://lh5.ggpht.com/-w_3wZxwukmM/VOWIrBRPgHI/AAAAAAAAJy0/Apiaj_HP5oM/Nutella%252520Fudge%252520Recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></div> <div align="justify"><br>So, at my wedding (there’s a few pics on our <a href="https://www.facebook.com/bmtbblog">facebook page</a>) my Dad decided to share with everyone what a gross child I was in his speech and how I used to eat Nutella by the spoonful and hide the empty jar under my bed. It’s a true story, but still. I remember feeling mortified rather than any nice words he might of said! <br><br>Anyway, we popped around to Courtenay’s place last weekend because it was Max’s 4th birthday party. (Yup. Can you believe it? We’ve been blogging since before he was born! Want a trip down memory lane? Take a look back to check out one of the very <a href="http://www.bakingmakesthingsbetter.com/2010/09/bun-in-oven.html">first pics of him</a> or a very <a href="http://www.bakingmakesthingsbetter.com/2011/01/still-baking.html">pregnant Courtenay</a> in our old posts.) While there Simon and I were given two big jars of Nutella to take home since Courtenay’s husband Shane was at the wedding and heard my Dad’s speech and he has decided to try out a Paleo diet.<br><br></div> <div align="justify">I decided to use some of it up by making this Nutella fudge. It is super easy to make and made in one pot, so very little mess. The fudge has a delicious Nutella flavour and a smooth creamy texture. I figured I love Nutella and making fudge, so why not combine the two. Yum!<br><br></div> <div align="justify"><a href="http://lh5.ggpht.com/-wYq0a8R__8E/VOWIr_-0CaI/AAAAAAAAJy8/maS1eyyQPEc/s1600-h/Nutella%252520Fudge%252520-%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Nutella Fudge - Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Nutella Fudge - Baking Makes Things Better" src="http://lh5.ggpht.com/-KALzCdcOy8k/VOWIsvQFvpI/AAAAAAAAJzE/_m0qro9_d1I/Nutella%252520Fudge%252520-%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></div><strong><u><br>Ingredients:</u></strong><br>1 cup Nutella<br>1 teaspoon vanilla essence<br>1 can condensed milk<br>250g milk chocolate, broken in to chunks (I used Whittakers Milk Chocolate as I love the smooth, creamy texture it has)<br>60g butter<br><u><strong><br>Method:</strong></u><br>Grease and line a slice tin with baking paper (I used a 20 x 20cm square pan). Place all the ingredients in a large saucepan. Place the saucepan of ingredients over the top of a slightly smaller saucepan filled with simmering water.<br>Melt all the ingredients until the mixture is smooth. This takes about 10 minutes.<br>Pour the mixture into the prepared tin and refrigerate until set (I left mine overnight but it shouldn’t take anymore that 5-6 hours at the most).<br>Cut into squares and serve. Keep stored in the refrigerator.<br><br><a href="http://lh3.ggpht.com/-QW8himaoE5c/VOWItV34qcI/AAAAAAAAJzM/zWlRqTB6fe0/s1600-h/Nutella%252520Fudge%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Nutella Fudge by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Nutella Fudge by Baking Makes Things Better" src="http://lh5.ggpht.com/-tZMIfouz2kw/VOWIuAQ_aYI/AAAAAAAAJzU/NqPEh7SOt28/Nutella%252520Fudge%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></div> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com2tag:blogger.com,1999:blog-4964068163567003899.post-53437903622375005482015-01-08T17:00:00.000+13:002015-01-08T17:00:03.619+13:00Blueberry Cheesecake<p><a href="http://lh3.ggpht.com/-sWDMFq768WI/VK4AfL8YlEI/AAAAAAAAJww/o5Xma5Kowzc/s1600-h/No%252520Bake%252520Blueberry%252520Cheesecake%252520by%252520Mel%252520from%252520Baking%252520Makes%252520Things%252520Better%25255B6%25255D.jpg"><img title="No Bake Blueberry Cheesecake by Mel from Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="No Bake Blueberry Cheesecake by Mel from Baking Makes Things Better" src="http://lh5.ggpht.com/-XlhkhjwmYsY/VK4AgFOSRVI/AAAAAAAAJw4/LgZh8i8UfFA/No%252520Bake%252520Blueberry%252520Cheesecake%252520by%252520Mel%252520from%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B3%25255D.jpg?imgmax=800" width="560" height="373"></a></p> <p align="justify">Believe it or not, this Blueberry Cheesecake was inspired by a <a href="http://blog.myfitnesspal.com/broccoli-salad-with-honey-toasted-walnuts/">Broccoli Salad</a>! I absolutely recommend you try the Broccoli salad, it’s one of Simon and mines faves. The recipe calls for Blueberries, which is something I haven’t really eaten in the past and we had been leaving them out of the salad because they haven’t been in season. But, they are in season now, and I am loving them!</p> <p align="justify">This is a no-bake cheesecake and is packed full of blueberry – none of that plain cheesecake business with a few blueberries scattered on top, or a swirl of syrup (although, I have done that too!), this one has blueberries all the way through. Which, has got to be good for you right, considering they are super high in antioxidants?</p> <p align="justify">I topped my cheesecake with a thin layer of plain cheesecake mix with blueberry jam swirled through it. I also made candied lemon peel to sprinkle over the top to pick up on the lemon juice that is in the cheesecake - I’ll include how to make this in the recipe below. However, if you can’t be bothered with the extra work, I think spreading some whipped cream over the top and decorating with some extra blueberries or simply grating some white chocolate over the top would be perfect (this would be amazing if you use the same biscuits that I did for the base).</p> <p align="justify"><a href="http://lh4.ggpht.com/-E-VXSH7M5Yo/VK4Ag04i0tI/AAAAAAAAJxA/euGTYIobkwc/s1600-h/Blueberry%252520Cheesecake%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B6%25255D.jpg"><img title="Blueberry Cheesecake by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Blueberry Cheesecake by Baking Makes Things Better" src="http://lh4.ggpht.com/-nchQoRDpD5I/VK4AiSTQAjI/AAAAAAAAJxI/tP88RDTX_yA/Blueberry%252520Cheesecake%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B3%25255D.jpg?imgmax=800" width="560" height="373"></a></p> <p align="justify"><strong><u>Ingredients:</u></strong><br><em>Base:<br></em>350g biscuits (I used <a href="http://www.arnotts.co.nz/our-products/products/farmbake.aspx">Farmbake</a>’s White Choc variety and they were delish!)<br>80g butter, melted</p> <p align="justify"><em>Filling:<br></em>3 teaspoons gelatine<br>¼ cup boiling water<br>375g cream cheese<br>½ cup caster sugar<br>1 teaspoon vanilla essence<br>1 tablespoon lemon juice<br>1 cup cream<br>3 cups blueberries (this worked out to be three small punnets from the supermarket)</p> <p align="justify"><em>Topping:</em><br>¾ cup of cheesecake mixture (reserved from main recipe)<br>1 teaspoon lemon juice<br>4 teaspoons blueberry jam</p> <p align="justify"><em>Candied lemon peel:</em><br>3 lemons<br>4 cups water<br>2 cups white sugar, or as needed</p> <p align="justify"><strong><u>Method:</u></strong><br>Grease a 20cm round tin. Place the biscuits into a food processor and process to a fine crumb. Mix through the melted butter. Press into the base of the prepared tin and place in the refrigerator to set.<br><br>In a glass, sprinkle the gelatine into the quarter cup of boiling water. Mix until dissolved, then set aside.<br><br>Using a hand beater or stand mixer, in a large bowl beat together the cream cheese, caster sugar, vanilla essence and one tablespoon of lemon juice. Once the mixture is a smooth buttery texture, add in the cream and gelatine and beat until the mixture is smooth again. <br>At this point, if you want to create a marbled effect on the top of the cake as I have one, reserve three quarters of a cup of the cheesecake mixture into a small bowl and set aside.<br>Using a blender, puree the blueberries (some bits of skin will still remain). Pour the blueberry puree into the main cheesecake mix and stir through until combined.<br>Pour the mixture over the prepared base and place into the refrigerator to set.</p> <p align="justify">To make the candied lemon peel, boil 2 cups of water in a small saucepan. <br>While the water is heating up, remove the rind from the lemons and cut it into thin strips. I find the easiest way to do this is to use a vegetable peeler and peel off the skin, then cut it into thin strips using a small knife. <br>Once the water is boiling, add the lemon peel strips. Boil for about 5 minutes, until tender. Remove peels from the water. Replace the water with 2 new cups of water and stir in the sugar. Return to a boil, add the peels, and boil for about 15-20 minutes until the peels translucent. Stir regularly as the mixture can burn. <br>Taste a piece of the peel – if it is bitter tasting, change the water and sugar so you have a fresh pot and re-boil the peel. Continue to do this until you are satisfied with the flavour. Drain and allow to dry either on a wire rack or on a paper towel.</p> <p align="justify">To make the thin marbled layer on the top of the cheesecake mix a teaspoon of lemon juice through the reserved cheesecake mixture. Once the top of the blueberry portion of the cheesecake in the tin has set across the top, gently spread the plain mix across the top in a thin layer. Dollop blobs of the jam randomly around the top of the cake. Using a skewer or a fork, rake through the jam blobs to swirl them into the cheesecake mixture. Place into the refrigerator for 5 minutes before topping with the candied lemon peel and extra blueberries. Refrigerate for at least 6 hours or overnight before cutting into wedges and serving.</p> <p><a href="http://lh5.ggpht.com/-cuh2LLtM6C0/VK4AjT3N7TI/AAAAAAAAJxQ/6sqsT_4Qh-I/s1600-h/Blueberry%252520Cheesecake%252520by%252520Mel%252520from%252520Baking%252520Makes%252520Things%252520Better%25255B6%25255D.jpg"><img title="Blueberry Cheesecake by Mel from Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Blueberry Cheesecake by Mel from Baking Makes Things Better" src="http://lh5.ggpht.com/-zEUyoBe5A7A/VK4AkJSKGbI/AAAAAAAAJxY/5ZeI3Aqux_o/Blueberry%252520Cheesecake%252520by%252520Mel%252520from%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B3%25255D.jpg?imgmax=800" width="560" height="605"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com0tag:blogger.com,1999:blog-4964068163567003899.post-62552570353406474522014-12-17T10:56:00.001+13:002014-12-21T08:32:02.793+13:00Vol au Vents<p><a href="http://lh3.ggpht.com/-ShMfmELvZeE/VJCqa3Oj3OI/AAAAAAAAJvY/uwRYpHMr7X4/s1600-h/Vol%252520au%252520Vents%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525285%252529%25255B5%25255D.jpg"><img title="Vol au Vents by Baking Makes Things Better (5)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Vol au Vents by Baking Makes Things Better (5)" src="http://lh6.ggpht.com/-dY-vMoA8_gk/VJCqbk7zNcI/AAAAAAAAJvg/lzUZ8qXjsBQ/Vol%252520au%252520Vents%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525285%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">I decided to try making Vol au Vents a couple of weeks ago when we held a high tea for one of my work colleagues who is leaving us this year. Vol au Vents look fancy, but are actually really simple to make. I written the recipes for the fillings I used, but you don’t need to be super exact with these – make the fillings to a taste that you are happy with. To start with you will need to make some pastry cases, which look impressive but are actually really simple.</p> <p align="justify"><a href="http://lh6.ggpht.com/-vsdhhcOv9f4/VJCqcenY7EI/AAAAAAAAJvo/1GRmvhcTBqw/s1600-h/Vol%252520au%252520Vents%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525282%252529%25255B5%25255D.jpg"><img title="Vol au Vents by Baking Makes Things Better (2)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Vol au Vents by Baking Makes Things Better (2)" src="http://lh6.ggpht.com/-aT2aAj8f5FI/VJCqdGZZlkI/AAAAAAAAJvw/dMNlvl8BScg/Vol%252520au%252520Vents%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525282%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify"><em>Pastry Cases (makes about 30)</em><br><strong><u>Ingredients:</u></strong><br>1 pack of flaky puff pastry (I used 750g 5 sheet Edmonds pack)<br>1 egg</p> <p align="justify"><strong><u>Method:</u></strong><br>Preheat the oven to 180°C.<br>Let the pastry defrost slightly – you still want it to be very cold when you work with it.<br>You will need two round cookie cutters (-or similar: I used a tea cup and a round plastic tube!); one that is about a 1cm bigger than the other (my little teacup was 6cm in diameter and the small plastic tube was 3cm).<br>Using the larger cutter, cut out rounds from the pastry sheets.<br>Using the smaller cutter, cut rounds out of the centre of half of the big pastry circles you just cut out.</p> <p align="justify"><a href="http://lh4.ggpht.com/-xIT8V-x5rBY/VJCqdgLJyrI/AAAAAAAAJv4/0BwjLjePLZs/s1600-h/Vol%252520au%252520Vents%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525281%252529%25255B5%25255D.jpg"><img title="Vol au Vents by Baking Makes Things Better (1)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Vol au Vents by Baking Makes Things Better (1)" src="http://lh6.ggpht.com/-6wxO7k71TYM/VJCqeeIkP_I/AAAAAAAAJwA/8jPNUUlS7wQ/Vol%252520au%252520Vents%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525281%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">Whisk up the egg with a few drops of water.<br>Brush the egg wash around the edges of the complete, larger, circles of pastry.<br>Layer a ring of pastry on top of the complete pastry circle, and gently place the cut out centre back on top (see image above).<br>Gently brush the top with more egg wash, being careful not to get egg on the sides of the pastry as this will limit the extent the pastry will puff up when cooked.<br>Bake the pastry for approximately 15 minutes or until golden brown.<br>Remove from the oven and allow to cool on a wire rack. <br>Carefully pick the pastry centres off the cases (yes, I was a piggy and ate all the unwanted pastry centres!).</p> <p align="justify"><a href="http://lh6.ggpht.com/-GTEb87tU_Hk/VJCqfBG9cwI/AAAAAAAAJwI/awqIdRTjlDw/s1600-h/Vol%252520au%252520Vents%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525283%252529%25255B5%25255D.jpg"><img title="Vol au Vents by Baking Makes Things Better (3)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Vol au Vents by Baking Makes Things Better (3)" src="http://lh5.ggpht.com/-_9anr53hx9M/VJCqf_6RHNI/AAAAAAAAJwQ/qTvWsIRljCk/Vol%252520au%252520Vents%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525283%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="398"></a></p> <p align="justify">You can fill your cases with whatever takes your fancy – there are lots of recipes about, just google <a href="https://www.google.co.nz/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#safe=off&q=vol%20au%20vent%20fillings">‘Vol au Vent fillings’</a>. I decided to make a ‘cheats’ chicken filling and a ham and egg option. Feel free to tweak the following recipes to suit your tastes. Any left over filling mixture makes a great sandwich spread. Also, if desired, the Vol au Vents can be placed in a heated oven for a further 5 minutes to warm the fillings before serving.</p> <p align="justify"><em>‘Cheats’ chicken filling</em><br><u><strong>Ingredients:</strong></u><br>1 x 160g can of shredded Chop Chop chicken (I used the wholegrain mustard flavour)<br>3 leaves of basil<br>4 semi dried tomatoes<br>5 black olives</p> <p align="justify"><strong><u>Method:</u></strong><br>Finely cut the basil, tomatoes and olives up. In a small bowl, miss together all the ingredients. Spoon into the prepared Vol au Vent cases.</p> <p align="justify"><em>Ham and egg filling</em><br><strong><u>Ingredients:</u></strong><br>2 eggs<br>2 tablespoons mayonnaise<br>100g shaved ham, finely chopped<br>1 teaspoon chopped fresh parsley<br>Salt and pepper to taste</p> <p align="justify"><strong><u>Method:<br></u></strong>Hard boil the eggs (place in a pot of water and boil for 10 – 12 minutes). Once the eggs have cooled, peel them and place in a small bowl.<br>Add the mayonnaise to the eggs. Mash the eggs with a fork until the eggs are a broken into fine pieces, mixing in more mayonnaise if needed.<br>Mix in the ham and fresh parsley. Taste the mixture, adding more of the ingredients listed if desired, and seasoning with salt and pepper. <br>Spoon into the prepared Vol au Vent cases.</p> <p align="justify"><a href="http://lh4.ggpht.com/-_7hABx8CNUw/VJCqgj7lKTI/AAAAAAAAJwY/PNVed7rWVaY/s1600-h/Vol%252520au%252520Vents%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525287%252529%25255B5%25255D.jpg"><img title="Vol au Vents by Baking Makes Things Better (7)" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Vol au Vents by Baking Makes Things Better (7)" src="http://lh4.ggpht.com/-jcfi9wBIwiA/VJCqhZDiD0I/AAAAAAAAJwg/lPyh04ovsvw/Vol%252520au%252520Vents%252520by%252520Baking%252520Makes%252520Things%252520Better%252520%2525287%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com0tag:blogger.com,1999:blog-4964068163567003899.post-83494942889850166092014-10-27T20:45:00.001+13:002014-10-27T20:45:05.765+13:00Midnight Choc Chip and Coconut Cookies<p><a href="http://lh5.ggpht.com/-4qMwpqmnBaM/VE339vutnMI/AAAAAAAAJuw/HLvuBilylIo/s1600-h/Choc%252520Chip%252520and%252520Coconut%252520Cookies%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Choc Chip and Coconut Cookies by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Choc Chip and Coconut Cookies by Baking Makes Things Better" src="http://lh4.ggpht.com/-qGP9UGGwIfk/VE33-egtF6I/AAAAAAAAJu4/I5kwKo8qVoM/Choc%252520Chip%252520and%252520Coconut%252520Cookies%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="355"></a></p> <p align="justify">The recipe for <a href="http://www.bakingmakesthingsbetter.com/2012/03/midnight-cookies.html">Midnight Cookies</a> has to be one of my faves. It uses basic ingredients you probably have sitting in the pantry, is a simple ‘mix everything in a bowl’ then bake recipe, and makes a delicious chocolatey biscuit (that doesn’t actually include chocolate, so if you are craving chocolate but there’s none around, mix up some of these). This variation includes chocolate pieces as I had some in the cupboard and desiccated coconut. They are pretty darn delish!</p> <p align="justify">Makes about 20. </p> <p align="justify"><strong><u>Ingredients:<br></u></strong>125g butter, softened <br>175g caster sugar <br>1 egg, lightly beaten <br>½ teaspoon vanilla extract <br>125g flour <br>35g cocoa powder <br>125g chocolate chips <br>35g desiccated coconut (or try shredded coconut if you want the coconut to be more noticeable)<br>½ teaspoon baking soda</p> <p align="justify"><strong><u>Method:<br></u></strong>Preheat the oven to 180°C and line several baking trays with baking paper. <br>Place the butter and sugar in a large bowl and beat together until light and fluffy. Add the egg and vanilla extract and mix until smooth. Add in the flour, cocoa, chocolate chips, coconut and baking soda. Beat until well mixed. <br>With dampened hands, roll teaspoon sized pieces of the dough into smooth balls. Place on the baking sheets, spaced well apart. Bake in the preheated oven for 10 – 12 minutes, or until set. Leave to cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely before serving. </p> <p align="justify"><a href="http://lh3.ggpht.com/-QGu7BIzmsDE/VE33_PApMDI/AAAAAAAAJvA/2FjPw9h0m_Q/s1600-h/Midnight%252520Choc%252520Chip%252520and%252520Coconut%252520Cookies%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Midnight Choc Chip and Coconut Cookies by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Midnight Choc Chip and Coconut Cookies by Baking Makes Things Better" src="http://lh3.ggpht.com/-uPpngFTYpKI/VE34AJFdiMI/AAAAAAAAJvI/su1eL4BWpys/Midnight%252520Choc%252520Chip%252520and%252520Coconut%252520Cookies%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="483"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com2tag:blogger.com,1999:blog-4964068163567003899.post-91541879885574403712014-10-10T10:17:00.001+13:002014-10-10T10:17:10.526+13:00Jo Seagar BAKES<p align="justify"><a href="http://lh4.ggpht.com/-xTrEedYQp3E/VDb7R0SGihI/AAAAAAAAJuI/34lmhk78n7I/s1600-h/Jo%252520Seagar%252520Bakes%25255B4%25255D.jpg"><img title="Jo Seagar Bakes" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Jo Seagar Bakes" src="http://lh5.ggpht.com/-J3ABU1q5698/VDb7TFmujqI/AAAAAAAAJuQ/y0rOjkowbFY/Jo%252520Seagar%252520Bakes_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="665"></a></p> <p align="justify"><em><font size="3">“If baking is a labour at all, it’s a labour of love. A love that gets passed on from generation to generation.”</font></em></p> <p align="justify">These are <a href="http://joseagar.com/">Jo Seagar’s</a> sentiments, quoted in her new book, <strong><em>Jo Seagar Bakes</em></strong>. And, while the above quote may be true, she also admits that today few people learn to bake by helping out at the side of their grandmother or mother. Families live apart, parents have full time jobs and time is precious. So, that is where Jo steps in. In <strong><em>Jo Seagar Bakes</em></strong> she’s taking on the role of mother/grandmother/teacher and sharing her recipes with you, explaining all the important steps, as well as all the tips and tricks she has picked up over the years to help you create delicious treats, every single time.</p> <p align="justify"><em><strong>Jo Seagar Bakes</strong></em> is a big, hard-covered, baking bible containing recipes for all the baking favourites you can think of, and then some. Many of the recipes are ones that have been passed down through the generations in Jo’s family, like ‘Fay’s Mumbles’ – a recipe passed on to Jo by her mum, or the Louise Cake which is a recipe that Jo’s Great Aunt Annie used to make on her coal range. There’s also some new recipes and ones that have had the flavours updated (the Lemon and Paeroa Scones have caught my eye!). </p> <p align="justify">The book has been beautifully photographed and designed by Jae Frew, with the pages having a vintage feel to them. <strong><em>Jo Seagar Bakes</em></strong> hits stores today and has an RRP of $55.00. To promote her new book, Jo will be undertaking a <a href="http://www.randomhouse.co.nz/events/?date=&state=&author=42974&p=1">nationwide tour</a> during November and December. She is such a <a href="http://www.bakingmakesthingsbetter.com/2011/11/i-meet-jo-seagar.html">fun and lovely person</a>, so take a <a href="http://www.randomhouse.co.nz/events/?date=&state=&author=42974&p=1">look at the dates</a> and if you can head along to one of the events, do so; you’ll enjoy yourself. </p> <p align="justify">But, for now, here’s a recipe from <em><strong>Jo Seagar Bakes</strong></em> that we’ve been lucky enough to be able to share with you…</p> <p align="justify"><a href="http://lh5.ggpht.com/-XjmyTvuQrcY/VDb7UOYuWdI/AAAAAAAAJuY/ufSevvovKBE/s1600-h/Butterscotch%252520Fingers%252520from%252520Jo%252520Seagar%252520Bakes%25255B5%25255D.jpg"><img title="Butterscotch Fingers from Jo Seagar Bakes" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Butterscotch Fingers from Jo Seagar Bakes" src="http://lh5.ggpht.com/-ob7jO220Mpg/VDb7Ux_PleI/AAAAAAAAJug/hLLSiGAkOSM/Butterscotch%252520Fingers%252520from%252520Jo%252520Seagar%252520Bakes_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="848"></a></p> <p align="justify"><strong><u>Butterscotch Date Fingers<br></u></strong>This is my Granny Win’s recipe. Very quick and simple but such a complex butterscotch flavour. A frequently requested recipe.</p> <p align="justify">Prep time 15 minutes<br>Cook time 20 minutes<u></u><u></u> </p> <p align="justify">Makes 24</p> <p align="justify"><u><strong>Ingredients:</strong></u><br>250 g butter<br>2 ½ cups brown sugar<br>2 eggs<br>2 cups self-raising flour<br>2½ cups chopped pitted dates (cut each date into 4–5 pieces)</p> <p align="justify"><u><strong>Method:<br></strong></u>Preheat the oven to 180°C. Line a 20 x 30 cm slice tin with baking paper.<br>Place the butter and brown sugar in a medium-sized saucepan and stir over medium heat until the butter melts and the sugar is dissolved. Cool in the saucepan.<br>When the butter mixture has cooled, pour into a mixing bowl and beat in the eggs, then the flour. Lastly, add the dates and mix well. Scrape the mixture into the prepared tin and bake for 18–20 minutes until the surface is shiny and dry. Cool in the tin. Cut into fingers when cold. Freezes really well. </p> <p align="justify">Recipe reproduced with permission from <strong>Jo Seagar Bakes by Jo Seagar</strong>. Published by Random House NZ. RRP $50.00. Copyright © recipe text to Jo Seagar; photography Jae Frew, 2014.</p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com0tag:blogger.com,1999:blog-4964068163567003899.post-52423306289170071992014-10-06T11:38:00.001+13:002014-10-06T16:12:51.782+13:00Rocky Road<p><a href="http://lh5.ggpht.com/-OvupO9q_6Ic/VDIIrgI8CHI/AAAAAAAAJtw/tUEih0qyUOo/s1600-h/Rocky%252520Road%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img title="Rocky Road by Baking Makes Things Better" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Rocky Road by Baking Makes Things Better" src="http://lh3.ggpht.com/-ZeLYVqtnWwQ/VDIIsfi3zVI/AAAAAAAAJt4/J28bN5Ofjlw/Rocky%252520Road%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">A couple of weeks ago Mel and I were lucky enough to receive some goodies from Pascall, we're both having a crazy busy year and I know that I am finding it hard to come up with new recipes - the timing was perfect as we are both on school 'holidays' which means a little more time to get in the kitchen and get inspired. The holiday weather has not been great which has meant lots of time inside. Max, who is now three (and a half, I must add the half or I'll be in trouble), is taking a holiday from daycare and has been eyeing up the bags of lollies in the cupboard since they arrived, so I decided that it would be nice to make something with them together. Max always wants to bake with me but it's more watching and adding in ingredients that I measure out, Rocky Road was perfect as he could do most of the work! <p align="center"><a href="http://lh6.ggpht.com/-pkQr2yOG4R0/VDHIaYTrLiI/AAAAAAAAFNY/jzsIGD6Vj84/s1600-h/Rocky%252520Road%2525202%25255B5%25255D.jpg"><img title="Rocky Road 2" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Rocky Road 2" src="http://lh4.ggpht.com/-0I2JIkvn-KY/VDHIbbk9VJI/AAAAAAAAFNg/RTZYN7_bBOk/Rocky%252520Road%2525202_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="318"></a><em><font size="1">Taste test, mix, taste test and wait until your Rocky Road is ready for the ultimate taste test!</font></em> <p><strong><u>Ingredients:</u></strong> <br>375 grams chocolate buttons, melted<br>200 grams Pascall Fruit Jubes<br>180 grams Pascall Marshmallows </p> <p align="justify"><strong><u>Method:</u></strong><br>Melt the chocolate, this can be done in a double boiler (a heat proof bowl over a pot of simmering water, you must ensure that the water does not touch the bottom of your bowl) or in the microwave.<br>Once the chocolate is melted, set aside for 3-5 minutes to cool slightly.<br>While the chocolate cools line a slice tin with wax baking paper, I used a 20x20 square tin.<br>Add marshmallows and jubes to the melted chocolate and fold them through the chocolate so that they are coated nicely.<br>Pour your mixture into your prepared tin and use a spatula to spread it evenly.<br>Put your Rocky Road in the fridge to set for approximately 2 hours. Cut into bite sized pieces (I use a large warm knife as it cuts through the chocolate nicely) and store in an airtight container. </p> <p align="justify">Max loved making this and took great pride in taking it along to our holiday catch up with our coffee group. You can change the recipe up and add in whatever your favourite lollies are, dried fruit, or nuts. If you and your kids have been in the kitchen this holidays, especially if you have made anything from BMTB we'd love to see the photos!</p> Courtenayhttp://www.blogger.com/profile/09597809507438777736noreply@blogger.com0tag:blogger.com,1999:blog-4964068163567003899.post-68681804876746091872014-09-26T07:00:00.000+12:002015-11-16T21:15:57.235+13:00Banana Walnut Cupcakes with Banana Icing and Candied Walnuts<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://lh5.ggpht.com/-N-cwtK6K6m0/VCPhQQhg_ZI/AAAAAAAAJsQ/OSigqmtS6K8/s1600-h/Banana%252520Walnut%252520Cupcakes%252520with%252520Banana%252520Icing%252520and%252520Candided%252520Walnuts%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img alt="Banana Walnut Cupcakes with Banana Icing and Candided Walnuts - recipe by Baking Makes Things Better" src="http://lh6.ggpht.com/-sbX4AtKlm3w/VCPhRAu-IbI/AAAAAAAAJsY/SoJstWHzhFw/Banana%252520Walnut%252520Cupcakes%252520with%252520Banana%252520Icing%252520and%252520Candided%252520Walnuts%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" height="360" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="Banana Walnut Cupcakes with Banana Icing and Candided Walnuts - recipe by Baking Makes Things Better" width="565" /></a><br />
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I made these cupcakes a while ago for an SPCA cupcake day fundraiser some of the students had organised at school. I think these ones never made it to the fundraising table – another staff member purchased them before anyone else got a chance! And, good on her – these cupcakes are divine. The flavours of the cake, icing and candied walnuts (and the caramel drizzle – don’t forget that!) go together perfectly creating one sophisticatedly moreish cupcake. The candied walnuts are really easy to make and are my new favourite thing. I actually first made them to go in a broccoli and cranberry salad (so good), but here they add a delicious crunch to the sweet taste of the banana infused icing.<br />
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<a href="http://lh3.ggpht.com/-a7YCWrffUbw/VCPhSIk_xwI/AAAAAAAAJsg/wSsdRO0HpTc/s1600-h/Banana%252520Walnut%252520Cupcakes%252520with%252520Banana%252520Icing%252520and%252520Candided%252520Walnuts%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img alt="Banana Walnut Cupcakes with Banana Icing and Candided Walnuts by Baking Makes Things Better" src="http://lh3.ggpht.com/-b5wEOX0B9WI/VCPhS44AjUI/AAAAAAAAJso/Y4-866qwbpM/Banana%252520Walnut%252520Cupcakes%252520with%252520Banana%252520Icing%252520and%252520Candided%252520Walnuts%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" height="377" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="Banana Walnut Cupcakes with Banana Icing and Candided Walnuts by Baking Makes Things Better" width="565" /></a></div>
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Makes: 12<br />
<strong><u><br />Ingredients:</u></strong><br />
<em>Cupcakes:</em><br />
1 ½ cups self raising flour<br />
⅓ cup caster sugar<br />
60g butter<br />
⅔ cup mashed banana<br />
½ cup roughly chopped walnuts<br />
1 egg<br />
½ cup milk<br />
<br />
<em>Candied Walnuts:</em> <br />
⅔ cup chopped walnuts<br />
2 teaspoons olive oil<br />
1 ½ tablespoons honey<br />
½ teaspoon sea salt<br />
<br />
<em>Banana Icing and Caramel drizzle:</em><br />
130g butter<br />
¼ cup mashed bananas<br />
½ teaspoon lemon juice<br />
½ teaspoon vanilla essence<br />
3 ¼ cups icing sugar<br />
½ cup caramel sauce (I used Hershey’s Caramel Sauce)<br />
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<strong><u>Method:</u></strong><br />
<em>Cupcakes:</em><br />
Preheat the oven to 190°C. Grease or line a 12 hole muffin pan with cupcake liners.<br />
In a large bowl mix together flour, sugar and butter until mixture resembles fine breadcrumbs.<br />
Add in mashed banana, walnuts, egg and milk, and stir to combine.<br />
Spoon the mixture into the prepared muffin pans and bake for 20 minutes.</div>
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<em>Candied Walnuts:</em><br />
To make the candied walnuts, place all the ingredients in a small saucepan over a medium heat. Cook for 5 to 8 minutes, until the mixture is bubble and the walnuts have caramelised and turned a golden brown.<br />
Line a dinner plate of baking tray with baking paper. Place the walnuts on the baking paper and place in the refrigerator for at least 5 minutes.</div>
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<em>To make the icing and to decorate:</em><br />
Cream together the butter, banana, lemon juice and vanilla essence. Slowly beat in icing sugar, adding more if needed to make a nice fluffy, spreadable icing. If the mix is too thick, beat in a few drops of warm water at a time until the desired consistency is reached.<br />
Pipe the icing onto the cupcakes and decorate with the candied walnut pieces. Drizzle caramel sauce over the top of each cupcake.</div>
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<a href="http://lh4.ggpht.com/-1V0jfDFo9Jw/VCPhTtdKuZI/AAAAAAAAJsw/GVQmqFkyfl8/s1600-h/Banana%252520Walnut%252520Cupcakes%252520with%252520Banana%252520Icing%252520and%252520Candided%252520Walnuts%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img alt="Banana Walnut Cupcakes with Banana Icing and Candided Walnuts recipe by Baking Makes Things Better" src="http://lh6.ggpht.com/-Z9qirMuFZn0/VCPhUakRFoI/AAAAAAAAJs4/Y763pKiJLzk/Banana%252520Walnut%252520Cupcakes%252520with%252520Banana%252520Icing%252520and%252520Candided%252520Walnuts%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" height="379" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="Banana Walnut Cupcakes with Banana Icing and Candided Walnuts recipe by Baking Makes Things Better" width="565" /></a><br />
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Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com1tag:blogger.com,1999:blog-4964068163567003899.post-41055681924360955592014-09-08T08:00:00.000+12:002015-11-16T21:13:49.938+13:00Chocolate and Chunky Banana Cupcakes with Banana Icing<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh5.ggpht.com/-sdZAwlgaPIs/VAw3d3-pciI/AAAAAAAAJrY/EJ_6ap83cMg/s1600-h/Chocolate%252520and%252520Chunky%252520Banana%252520Cupcakes%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img alt="Chocolate and Chunky Banana Cupcakes by Baking Makes Things Better" src="http://lh6.ggpht.com/-g_NnUJRUq4w/VAw3e9gqC-I/AAAAAAAAJrg/5AqHTnsTGxo/Chocolate%252520and%252520Chunky%252520Banana%252520Cupcakes%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" height="377" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="Chocolate and Chunky Banana Cupcakes by Baking Makes Things Better" width="565" /></a><br />These Chocolate and Chunky Banana Cupcakes are a real treat. The cupcake is a moist dark chocolate cake, with chocolate chips and chunks of banana mixed through. The icing has the most delicious banana flavour (from real bananas!) and perfectly compliments the dark chocolate of the cake. This is a great recipe to use up any bananas you have lying around.<br /></div>
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<a href="http://lh6.ggpht.com/-aaSB4FccdxU/VAw3fl63c3I/AAAAAAAAJro/Xm8hHz85W2s/s1600-h/Chocolate%252520and%252520Chunky%252520Banana%252520Cupcake%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img alt="Chocolate and Chunky Banana Cupcake - recipe by Baking Makes Things Better" src="http://lh5.ggpht.com/-TLRhyfnROcs/VAw3glYORTI/AAAAAAAAJrw/6-GrVIEem9w/Chocolate%252520and%252520Chunky%252520Banana%252520Cupcake%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" height="377" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="Chocolate and Chunky Banana Cupcake - recipe by Baking Makes Things Better" width="565" /></a></div>
<br />Makes 12 – 18.<br />
<u><strong><br />Ingredients:</strong></u><em>Cupcakes:</em><br />2 cups flour<br />1 cup white sugar<br />¾ cup milk chocolate chips (I used Nestle Choc Drops)<br />½ cup cocoa powder<br />1 teaspoon baking soda<br />1 teaspoon vanilla essence<br />1 egg<br />1 cup plain yoghurt<br />½ cup milk<br />½ cup vegetable oil<br />2 medium sized ripe bananas, roughly mashed (you want chunks)<br />
<em>Icing:</em><br />130g butter<br />
¼ cup mashed bananas<br />½ teaspoon lemon juice<br />½ teaspoon vanilla essence<br />3 ¼ cups icing sugar<br />Banana candies for decoration (optional)<br /><br />
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<strong><u>Method:</u></strong><br />Preheat the oven to 200°C. Grease or line a muffin tray with cupcakes liners.<br />In a large bowl, mix together the flour, sugar, chocolate chips, cocoa powder, and baking soda. <br />In a medium sized bowl, whisk the egg, yoghurt, milk and vegetable oil together until smooth. Pour the wet mixture into the dry mixture and stir until combined. Mix through the banana.<br />Fill the prepared muffin cups so they are ¾ full. Bake for about 20 minutes or until a skewer inserted into the centre of a cupcake comes out cleanly. Cool in the pan for 5 minutes before moving to a wire rack to cool completely.<br /></div>
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<em>To make the icing and to decorate:</em><br />Cream together the butter, banana, lemon juice and vanilla essence. Slowly beat in icing sugar, adding more if needed to make a nice fluffy, spreadable icing. If the mix is too thick, beat in a few drops of warm water at a time until the desired consistency is reached. Pipe the icing onto the cupcakes and top with the banana candies.<br /></div>
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<a href="http://lh4.ggpht.com/-GdgZAl5uKYo/VAw3hdFmgjI/AAAAAAAAJr4/D8GFkPZI9Bo/s1600-h/Chocolate%252520and%252520Chunky%252520Banana%252520Cupcakes%252520%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better%25255B5%25255D.jpg"><img alt="Chocolate and Chunky Banana Cupcakes - recipe by Baking Makes Things Better" src="http://lh5.ggpht.com/-YazN3y39-Fc/VAw3kCaQ64I/AAAAAAAAJsA/fFEUHV-Z_eg/Chocolate%252520and%252520Chunky%252520Banana%252520Cupcakes%252520%252520-%252520recipe%252520by%252520Baking%252520Makes%252520Things%252520Better_thumb%25255B2%25255D.jpg?imgmax=800" height="377" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="Chocolate and Chunky Banana Cupcakes - recipe by Baking Makes Things Better" width="565" /></a></div>
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Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com1tag:blogger.com,1999:blog-4964068163567003899.post-64051553118295631082014-07-31T21:42:00.001+12:002014-07-31T21:42:51.828+12:00BREAD by Dean Brettschnieder<p align="justify"><a href="http://lh4.ggpht.com/-TTX7L6ovSoc/U9oPcYnMKhI/AAAAAAAAJp0/HpXkrrO95No/s1600-h/BreadbyDeanBrettschnieder5.jpg"><img title="Bread by Dean Brettschnieder" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Bread by Dean Brettschnieder" src="http://lh3.ggpht.com/-GGJEuSmcpIw/U9oPfG-cu7I/AAAAAAAAJp8/GCB6AFoHY6I/BreadbyDeanBrettschnieder_thumb3.jpg?imgmax=800" width="565" height="706"></a> <br>There is nothing quite like the taste and aroma of warm, fresh-out-of-the-oven bread baked in your own kitchen. <em>Bread</em> is the latest book from New Zealand celebrity chef Dean Brettschnieder. When I met Dean at the launch of his first book (<a href="http://www.bakingmakesthingsbetter.com/2012/07/pie-80-pies-and-pastry-delights.html"><em>Pie: 80+ Pies and Pastry Delights</em></a>), he said he thought it would be awesome to release a series of books each focussing on a certain food. The arrival of <em>Bread </em>sees Dean on the path to achieving this dream. In this irresistible collection of bread recipes, you'll find breads to match any occasion – from savoury to sweet, healthy to festive. Whether you fancy a bagel or a baguette, sourdough or sticky buns, these delectable and easy-to-follow recipes are sure to become firm favourites. </p> <p align="justify"><a href="http://lh3.ggpht.com/-P_NdYpFvHrw/U9oPgTSXD8I/AAAAAAAAJqE/6CdR-VjrsoA/s1600-h/1%25255B5%25255D.png"><img title="1" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="1" src="http://lh3.ggpht.com/-2P7N-Dt8Fys/U9oPhyVZdRI/AAAAAAAAJqM/P2VgpPEE3Nk/1_thumb%25255B3%25255D.png?imgmax=800" width="565" height="348"></a><br>The book has over 60 recipes (you can check out the one for <a href="http://www.penguin.co.nz/products/9780143571117/bread/19286361/nyc-sticky-pecan-buns">NYC Sticky Pecan Buns</a> on the Penguin Books website) which have been gorgeously photographed by Aaron McLean. Dean also shares his expert knowledge of how to make exceptional breads with detailed step-by-step instructions on artisan techniques, plus information on essential ingredients and equipment. </p> <p align="justify"><a href="http://lh5.ggpht.com/-uFTKe10Ssp8/U9oPjP-ysQI/AAAAAAAAJqU/v1ec4yfHFU0/s1600-h/2%25255B5%25255D.png"><img title="2" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="2" src="http://lh4.ggpht.com/-pwBvPDygsq4/U9oPkDHZMPI/AAAAAAAAJqc/E7ySgLX_GyU/2_thumb%25255B3%25255D.png?imgmax=800" width="565" height="348"></a> <br>I think the book would make a great gift, especially for those guys out there who like baking, because let’s face it, baking bread seems a bit manlier than making pretty little cupcakes. You will be amazed at the quality, lightness, volume, flavour, crust and crumb of your bread after following Dean's recipes, tips and know how. The book is out in stores now (RRP $45), so keep an eye out for it and grab yourself a copy.</p> <p align="justify"><a href="http://lh3.ggpht.com/-u1WXDFoqyEs/U9oPlRm3-kI/AAAAAAAAJqk/8yzBMecmlLg/s1600-h/6%25255B5%25255D.png"><img title="6" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="6" src="http://lh3.ggpht.com/-j5kW9Y26Xwk/U9oPmc0ba0I/AAAAAAAAJqs/-qlkBhWl6eg/6_thumb%25255B3%25255D.png?imgmax=800" width="565" height="348"></a></p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com1tag:blogger.com,1999:blog-4964068163567003899.post-21095107833761017992014-07-10T07:00:00.000+12:002014-07-19T13:16:58.977+12:00Sandwiched Salted Caramel Brownie Cookies<p><a href="http://lh6.ggpht.com/-HL8dBL12V34/U70RE_GpW2I/AAAAAAAAFJM/b-dAnzfp7LA/s1600-h/Salted%252520Caramel%252520Brownie%2525201%25255B5%25255D.jpg"><img title="Salted Caramel Brownie 1" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Salted Caramel Brownie 1" src="http://lh4.ggpht.com/-TB0gej014So/U70RFxdflVI/AAAAAAAAFJU/d-HhMIAIHMg/Salted%252520Caramel%252520Brownie%2525201_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="377"></a></p> <p align="justify">I saw a delicious looking picture (similar to mine) pop up in my Facebook newsfeed recently so I followed the link to the <a href="https://www.donnahay.com.au/recipes/valentines-day/salted-caramel-brownie-sandwich-cookies">Donna Hay</a> website and had to get into the kitchen to give them a go, making a few tweaks along the way. They were better than I imagined, actually I think they are one of the best things I have ever baked!</p> <p><strong><u>Ingredients:</u></strong> <br>350g dark chocolate, chopped <br>40g unsalted butter <br>2 eggs <br>⅓ cup caster sugar <br>⅓ cup brown sugar <br>1 teaspoon vanilla extract <br>⅓ cup plain flour, sifted <br>¼ teaspoon baking powder, sifted</p> <p><em>Salted caramel frosting<br></em>¾ cup caster sugar <br>¼ cup water <br>½ cup cream <br>150g unsalted butter, chopped <br>sea salt flakes, for sprinkling <p><a href="http://lh3.ggpht.com/-S-DeU4Tklpk/U70RG_aCQ0I/AAAAAAAAFJc/bDUtrQR68Go/s1600-h/Salted%252520Caramel%252520Brownie%2525202%25255B5%25255D.jpg"><img title="Salted Caramel Brownie 2" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Salted Caramel Brownie 2" src="http://lh3.ggpht.com/-w09tPWoQo6E/U70RHhpTgaI/AAAAAAAAFJk/G6-urflBrIM/Salted%252520Caramel%252520Brownie%2525202_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="367"></a> <p align="justify"><strong><u>Method:</u></strong><br>Preheat oven to 180°C. <br>Place 200g of the chocolate and the butter in a small saucepan over low heat and cook, stirring frequently, until melted and smooth. <br>Set aside. Place the eggs, sugar and vanilla in an electric mixer and whisk for 12-15 minutes or until pale and creamy. <br>Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes. <br>Drop tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing room to spread. <br>Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays. <br><br>To make the salted caramel icing, place the sugar and water in a medium saucepan over low heat and stir with a metal spoon until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook, without stirring, for 8–9 minutes or until golden. <br>Remove from the heat and carefully add the cream and butter. Return the saucepan to the heat and stir until the mixture is smooth. <br>Refrigerate until completely cool. <br>Using a hand-held electric whisk, whisk mixture until soft peaks form. <br>Spread half the cookies with the icing, sprinkle with the salt and sandwich with the remaining cookies. </p> <p><a href="http://lh5.ggpht.com/-Vgg2SDp6Dks/U70RIoGxuHI/AAAAAAAAFJs/I2_QJ_MpzlI/s1600-h/Salted%252520Caramel%252520Brownie%2525203%25255B5%25255D.jpg"><img title="Salted Caramel Brownie 3" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Salted Caramel Brownie 3" src="http://lh3.ggpht.com/-gxZbs1FSEnI/U70RJejcfOI/AAAAAAAAFJ0/Jxb7I53OGKQ/Salted%252520Caramel%252520Brownie%2525203_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="348"></a> <p align="justify">I do urge you to give them a go! They are simply amazing. Although before I sign off, a couple of tips - make sure you do let the mixture stand, it will thicken and reduce spreading. If your brownie cookies do spread unevenly use a circular cutter to cut down/shape the biscuits while they are still hot out of the oven, you do need them to be a uniform size to sandwich. Also, I made my caramel frosting first as by the time I had made my cookies and let them cool completely I was ready to sandwich. Courtenayhttp://www.blogger.com/profile/09597809507438777736noreply@blogger.com5tag:blogger.com,1999:blog-4964068163567003899.post-76283990648928486322014-06-30T07:30:00.000+12:002014-07-06T18:09:13.618+12:00A Sweet Giveaway from Little Cherubs<p align="justify">We are really lucky to bring you a super sweet giveaway from our wonderful sponsor <a href="http://littlecherubs.co.nz/">Little Cherubs</a>! <a href="https://www.facebook.com/littlecherubsnz?fref=ts">Little Cherubs</a> is an online business that brings a you a premium range of children's <a href="http://littlecherubs.co.nz/products-page/tutus/">tutus</a>, <a href="http://littlecherubs.co.nz/products-page/pettiskirts-solid/">pettiskirts</a>, <a href="http://littlecherubs.co.nz/products-page/jewellery-chunky-bubblegum-necklaces/">jewellery</a> and <a href="http://littlecherubs.co.nz/products-page/hair-accessories/">hair accessories</a>. We are excited to offer you not one but two chances to win!<u></u><u></u> <p><u></u><u></u> <p><a href="http://lh4.ggpht.com/-ExZOis2W1IQ/U6_VhMqUo3I/AAAAAAAAFHs/XJ1rWjdI_Vc/s1600-h/Little%252520Cherubs%252520GA%25255B5%25255D.jpg"><img title="Little Cherubs GA" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Little Cherubs GA" src="http://lh5.ggpht.com/-pgCqmmq89JU/U6_ViGDNAnI/AAAAAAAAFH0/nT5Mwpx3KW4/Little%252520Cherubs%252520GA_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="353"></a><u></u><u></u> <p><u></u><u></u> <p align="justify">Our grand prize winner will receive a prize for the sweetest little princess. It includes a <a href="http://littlecherubs.co.nz/products-page/mini-pettiskirts/berry-twist-mini-pettiskirt/">Berry Twist Mini Pettiskirt</a>, matching Doll Sized Pettiskirt, and a gorgeous headband.<u></u><u></u> <p><u></u><u></u> <p><a href="http://lh3.ggpht.com/-M4bQGcf0wQ8/U6_VjNMfEKI/AAAAAAAAFH8/mzutLqgMVWU/s1600-h/Little%252520Cherubs%252520GA2%25255B5%25255D.jpg"><img title="Little Cherubs GA2" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Little Cherubs GA2" src="http://lh6.ggpht.com/-QUgA_4_Ocxc/U6_VkA629rI/AAAAAAAAFIE/NCHqJWPMVOM/Little%252520Cherubs%252520GA2_thumb%25255B2%25255D.jpg?imgmax=800" width="565" height="360"></a> <p><u></u><u></u> <p align="justify">The second prize winner will receive their choice of either a red velvet cupcake <a href="http://littlecherubs.co.nz/products-page/jewellery-scented-necklace/">scented pendant necklace</a> or Hokey Pokey <a href="http://littlecherubs.co.nz/products-page/jewellery-scented-necklace/">scented pendant necklace</a>.<u></u><u></u> <p align="justify"><u></u><u></u> <p align="justify">To win you need to check out the <a href="http://littlecherubs.co.nz/">Little Cherubs website</a> and tell us, in the comments section below, what you think the sweetest product they stock is! You must also ‘like’ the <a href="https://www.facebook.com/littlecherubsnz?fref=ts">Little Cherubs Facebook page</a> to be in the draw, this will ensure that you are kept up to date with new stock offerings and are aware of any sales. Please make sure that you leave your name or email address so we can contact you if you are a winner. The giveaway closes at 5pm 7 July. 2014. We will choose our winners by a random draw and announce them on the blog and on our Facebook page. If we haven’t heard back from you (if you are the winner) by the 14th of July, the prize will be re-drawn. Courtenayhttp://www.blogger.com/profile/09597809507438777736noreply@blogger.com19tag:blogger.com,1999:blog-4964068163567003899.post-91267543112865634602014-06-27T00:10:00.001+12:002014-06-27T00:10:04.735+12:00The Cake Book by Cupcake Jemma<p align="justify"><b><a href="http://lh6.ggpht.com/-YWstM6k8IA4/U6wNfT5kEUI/AAAAAAAAJoo/zdeKCc0TArY/s1600-h/Cupcake-Jemma%25255B5%25255D.jpg"><img title="Cupcake-Jemma" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Cupcake-Jemma" src="http://lh3.ggpht.com/-eM1a0RdHAvs/U6wNgjJEcCI/AAAAAAAAJow/M2QFg7b0huc/Cupcake-Jemma_thumb%25255B3%25255D.jpg?imgmax=800" width="565" height="817"></a> <br></b><b>Food Tube</b> is Jamie Oliver’s YouTube community of food lovers – the series showcases the most popular talent on the channel and has over 400,000 subscribers, if you haven’t already, <a href="http://www.youtube.com/user/JamieOliver">go check it out</a>. It’s free and updated weekly with new videos sharing new recipes, tutorials, and fabulous food. <p align="justify"><a href="http://lh5.ggpht.com/-Ol9Xf8KN6rk/U6wNhzd5STI/AAAAAAAAJo4/gb_BaeGcLZ4/s1600-h/Food%252520Tube%252520Books%25255B5%25255D.jpg"><img title="Food Tube Books" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="Food Tube Books" src="http://lh4.ggpht.com/-YZOsyYw7qDg/U6wNjDzvvKI/AAAAAAAAJpA/HJrS9DvJsZA/Food%252520Tube%252520Books_thumb%25255B3%25255D.jpg?imgmax=800" width="565" height="377"></a> <br>Out of the Food Tube channel comes three great new cookbooks. We’ve got <em>The Cake Book</em> by Cupcake Jemma, Kerryann Dunlop <em>The Family Cookbook </em>by Kerryan Dunlop and <em>The BBQ Book </em>by and DJ. All the recipes featured in this series fulfil Jamie’s exceptionally high food standards of quality, flavour and fun. <p align="center"><iframe height="315" src="//www.youtube.com/embed/96gf7yLB3Yo" frameborder="0" width="560" allowfullscreen></iframe></p> <p align="justify">Being obsessed with baking, we got our hands on <em>The Cake Book</em> to review. It’s great! The book has four chapters of delicious seasonal recipes, plus an extra chapter covering the basics. There are over 50 unique recipes, as well as hints and tips to get you set up and help your along the way. Some of Jemma’s inventive creations include <a href="http://www.jamieoliver.com/recipes/recipe/jemma-s-pb-j-cupcakes">PB & J Cupcakes</a>, <a href="http://www.jamieoliver.com/recipes/recipe/jemma-s-jamaican-ginger-cake">Jamaican Ginger Cake</a>, and <a href="http://www.jamieoliver.com/recipes/recipe/jemma-s-vegan-vanilla-fudge-cupcakes">Vegan Vanilla Fudge Cupcakes</a> (click on the links for the recipes!).<strong> </strong>All the recipes have been beautifully photographed by <a href="http://www.davidloftus.com/">David Loftus</a> (I follow <a href="http://instagram.com/davidloftus">this guy on instagram</a> – man he has a lot of talent and one awesome job).<strong> </strong> <p align="justify"><a href="http://lh5.ggpht.com/-ya0VGNSrovA/U6wNkJrsnFI/AAAAAAAAJpI/p4GylLgwd_E/s1600-h/JEMMA_bakelikeapro_decorating%25255B5%25255D.jpg"><img title="JEMMA_4" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="JEMMA_4" src="http://lh6.ggpht.com/-n6JQP589L7Q/U6wNk1yG0sI/AAAAAAAAJpQ/UMJkXnCx6Es/JEMMA_bakelikeapro_decorating_thumb%25255B3%25255D.jpg?imgmax=800" width="565" height="282"></a> <br>Cupcake Jemma (Jemma Wilson) is a part of the London street food scene and began baking professionally in 2006 with her own Brick Lane market stall, which has since turned into her hugely successful company <a href="http://www.crumbsanddoilies.co.uk/">Crumbs and Doilies</a>. She is super creative and her videos on Food Tube are fun to watch. <p align="center"> <iframe height="315" src="//www.youtube.com/embed/-0KbO_f3lO0" frameborder="0" width="560" allowfullscreen></iframe></p> <p align="justify"><em>The Cake Book </em>is instores today and is super affordable with an RRP of just $15.99. We can’t wait to try out the awesome recipes and collect the other books in the series! <p align="justify"><a href="http://lh6.ggpht.com/-Kvta6RXs06c/U6wNlk4rA9I/AAAAAAAAJpY/CBv2sSPm7TM/s1600-h/JEMMA_Bakelikeapro_equipment%25255B5%25255D.jpg"><img title="JEMMA_4" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="JEMMA_4" src="http://lh6.ggpht.com/-I4ATqza8YQc/U6wNmUoUAhI/AAAAAAAAJpg/6lYAoUF_au4/JEMMA_Bakelikeapro_equipment_thumb%25255B3%25255D.jpg?imgmax=800" width="565" height="282"></a> <br><em>The Cake Book</em> by Cupcake Jemma, RRP $15.99, published by Penguin Group in Jamie’s Food Tube Book series. Copyright Jamie Oliver Enterprises (2014 The Cake Book) Photographer: David Loftus. </p> Melissahttp://www.blogger.com/profile/03062006389649189376noreply@blogger.com2