Cakey Brownie Chocolatey Goodness

So this crazy mess in the picture is delicious.  Yesterday I tried out doubling the brownie mixture from the Marshmallow Brownie cupcakes.  It is really yum, but much more of a cake consistency than brownie base it makes using the original quantities.  I then tried out this heart cutter that Karyn got me from America but when I moved the hearts to get them in the picture I broke ‘em.  Fail.  I reckon multiplying the brownie mixture by four would make the most awesome cake, so that is the next thing I am going to try with this recipe.

Also, yesterday in the mail I received a cute little package that I had ordered from Cloth Kits in the UK.  They make up and send out sewing kits; everything is already printed on the fabric and they give you the thread needed too.  So, this is another project to work on when I get some spare time (or when I am not exhausted from being back at work).  I love receiving stuff in the mail – just like presents on Christmas.  Oh, and look at the ruler ribbon – sew cute!  And, they stock some stuff designed for them by Rob Ryan.  LOVE!  (I’m quite in love with paper cutting and he is one of the leaders in this artistic field).

 

White Chocolate and Blueberry Crumble Muffins

White Chocolate = Yum.  Blueberries = Yum.  Crumble topping = Yum.  Muffins = Yum.  All these things mixed together = Mega Yum!

 
Makes about 16 muffins.

Muffin Mix:
450g plain flour
2 ½ teaspoons baking powder
175g caster sugar
½ teaspoon sea salt
zest of ½ lemon
250g blueberries
200g white chocolate, chopped coarsely
50ml unsalted butter, melted
350ml full fat milk
1 egg, beaten

Crumble Topping:
50g plain flour
65g caster sugar
½ teaspoon ground cinnamon
25g unsalted butter

Preheat the oven to 190˚C.  Line two muffin tins with muffin cases.
Start by making the crumble topping.  In a bowl mix together the flour, sugar and cinnamon.  Chop the butter into small pieces then pinch through the flour mixture until it forms a breadcrumb texture.  Set aside.
Sift the flour and baking powder into a bowl and then mix in the sugar and salt.  Add the rest of the remaining ingredients and mix together until all ingredients have amalgamated.
Spoon the batter into the muffin cases.  Sprinkle the crumble topping over the top of the batter.  Bake for 25 minutes or until a skewer inserted comes out cleanly.

And, here is a picture update on my crochet blanket:

This project is going to take me a while as the blanket measures about 145cm wide and each row (because I’m a slow beginner) takes me a little under half and hour to do.

A Break from Baking and a Chocolate Thick shake

At the moment it’s school holidays so I’ve got a glorious six weeks off work.  I thought I would get a lot of baking done, but I haven’t.  There has been trips to the beach, visiting friends and having BBQ’s, snorkelling at Goat Island and Christmas all mixed into my days.  When I have had some down time to myself I have been getting crafty and watching movies (seen 10 this year already).  Here’s some stuff I have made recently:

Presents for Courtenay’s bun in the oven; baby Max.

 Owls for my little cousins.

Sock monkeys and presents for baby Matthew McDonald.

I even set myself up a shop on felt, which I don’t see doing much, but it was fun sticking stuff up.  Yesterday, being a lady of leisure, I zoomed around Auckland stopping in at little shops I have wanted to check out.  It was so much fun that I wanted to share it with you, despite there being no baking being made on my behalf.  I just thought my day summed up what I have been up to lately.

The first stop of my day was in Point Chevalier.  I went to a bead shop - ‘The Bead Hold’.

Where, after spending ages ogling their vast selection, I purchased a few beads which I am going to turn into earrings.

Next, I wandered down the road into this place; ‘Organic World ’:

 
I bought a Tomato and Lentil pie.  It was one of the ugliest pies I have ever eaten, yet one of the tastiest.

 
Then, just a little bit further down the road I stopped into The Little Craft Store.

Going here was the main reason for my trip.  I’m glad I went too – it is such a cute little shop; the owners is lovely, the fabrics are so pretty and I got myself a sewing pattern to make a birdie pillow (there’s a picture of it further down the post).

While out I decided a stop in at Icing on the Cake was in order, so I could pick up some cupcakes for Simon and I to eat later on, as we had planned on watching Black Swan.

These were delicious, but I didn’t get to eat them until 9pm-ish, as Simon decided we were going mountain biking (where I almost died) after he finished work, before watching the movie!

Also on my tour around some of Auckland’s little shops I stopped in at Bread and Butter on New North Road.  It has only been open a week – stocks some cute crafty items and vintage clothing.  I felt a little out of place as I was the only one not in a vintage dress – I love them, but I don’t think I can pull them off :(

I made a quick dash into Flotsam and Jetsam too because I wanted to get an old milk bottle to use as a vase for some pom pom flowers I had made.

 
When I got home I was mega thirsty as I hadn’t had a thing to drink all day, and all I had eaten was that pie, so I made myself one of the bestest chocolate thick shakes.

 
If you want to make one you will need:

1 tablespoon sugar
3 – 4 heaped tablespoons Milo
5 – 6 massive scoops of vanilla ice cream
1 x 150g pottle of chocolate yoghurt
1 cup milk

Mix it all in a blender until you get your desired consistency.  Makes 2 large glasses.

After indulging in a glass of thick shake I got to work on my latest project.  I’ve just started making a large striped crochet blanket and I’m loving all the different colours of wool I’ve got waiting to be used!  Now, don’t freak out that I am abandoning baking – I promise I will have made something by the end of next week.