Gü Naughties… YUM!

So, these are good.  Devilishly good.
I don’t really know what you would call them – ‘Goo’?  The brand is ‘Gü’ anyway.

I picked up the chocolate rolls tub while out shopping today, but you can get Rocky Road and Millionaire’s Flapjack (whatever that is) tubs too. 

The chocolate rolls were a chocolate cake with a swirl of a chocolate sauce through it, then coated in chocolate.  I opened the container when I got to the car to try one, and by the time I got home (like a whole 2mins away) quite a few were ‘missing’.  They’ve been in production since 2003, but have just launched in New Zealand in February.  So, if you are from another part of the world these might not be a new thing, however, they are new to us kiwis and I just wanted to spread the word because they are delicious – and if everyone else eats them I won’t feel so fat and guilty about being a piggy.

More beautiful baking blogs and foodie websites

CAKE JOURNAL
This is a cute site with heaps of really good decorating tutorials – lots of pictures and easy to follow explanations. A browse through the gallery on this site is great if you’re wanting some ideas for your baking. http://www.cakejournal.com/

 

MING MAKES CUPCAKES
I like how this website is set out like recipe cards – there is a picture of the cupcake or biscuit on the left and next to it is the recipe.  The cupcakes look amazing – they look simple but probably took ages to make.  Scrumptious.  http://mingmakescupcakes.yolasite.com/

 

 
WHAT KATIE ATE
This is a really gorgeous food photography blog.  The photos, taken by Katie Quinn Davies, are just like something out of a Donna Hay book.  And I love Donna Hay.  Everything looks so delicious and inviting.  I love the vintage accessories that she uses to style her photographs.  http://whatkatieate.blogspot.com/

 

MY FOOD DIARY
I like the design of this website – scroll through the photos and when you hover over them the recipe pops up.  Cool.  The photos (taken by the boyfriend of the site’s owner) are really good too.  http://www.mycookingdiary.com/

Inspiration: Romantic Breakfast

Bacon & Egg Pie

 
This is a favourite in our household at anytime of the year. It is super easy to make and sure to please!

All you need is:
2 sheets of rolled out flaky puff pastry
8 eggs
200g of bacon, chopped into small pieces
3 tablespoons of milk
A small handful of tasty cheese
salt and pepper to season
flour

1. Dust your pastry sheets with flour, roll out and place in a pie dish.
2. Break 8 eggs into a large bowl, add milk, cheese, salt and pepper, and mix.
3. Add bacon to egg mix and stir.
4. Pour bacon and egg mixture into the pastry lined pie dish and put it into the oven for 35-45 minutes at 180˚C.

High Tea

Over the summer Melissa and I went to high tea, at the Langham Hotel in central Auckland. We really enjoyed it but thought we could probably do better ourselves.  Over the weekend we put this theory to the test and made high tea for a group of the girls we work with.

We had a fantastic time putting it together and an even better time sitting down to enjoy it with friends. Our menu consisted of cupcakes, caramel brûlée slice, mini bacon and egg pies, melting moments, scones with jam and cream, and petite sandwiches.

There will be numerous posts to follow with recipes, so you too can create the delicious goodies we enjoyed or maybe even put together your own high tea. 

 
 
 

Birthday Cake!

That’s me (Melissa) on the left and Courtenay on the right, with the cake she made me for my birthday.  LOVE.

Mint Chocolate Truffles

I LOVE these truffles.  So, I decided that my birthday was the perfect excuse to make some :)

Makes: 40 approximately

2 x packets of Mint Slice biscuits
250g regular cream cheese
375g dark chocolate melts

Place the biscuits in a food processor and grind them up.  Add the cream cheese and mix well.  It does not matter if there are bits of biscuit still intact.  Place the mixture in the freezer until it has hardened (approx. 20 minutes).

Line a tray with non-stick baking paper or tin foil.  Spoon out little balls of the mixture and line the tray (if the mixture is too soft and will not roll into balls easily, place back into the freezer to harden some more).  Place the tray back into the freezer for at least another 10 minutes. 
Melt the chocolate.  Using a fork, dip each frozen truffle into the chocolate and allow to set (If the chocolate is taking ages to set, put the truffles back in the freezer for a while to make the mixture really cold).  Personally, I have a system going where I get all my forks out and dip each truffle in the chocolate so they are half covered. Then, once the chocolate has set I take them off the forks and hand dip the other side.  To prevent the truffles from rolling around while the chocolate on the other half is setting I find placing them on teaspoons does the trick.

Store in an airtight container in a cool, dark place.  To prevent the chocolate sweating, do not store in the fridge or freezer – however this means that the filling will be soft.

*I use Griffins Mint Treat biscuits because they have mint oil in them which gives the truffles a stronger flavour.
** I noticed on a packet of Country Goodness Cream Cheese that they suggest making truffles, but they simply state to use ‘chocolate biscuits’ – I’m intrigued to know if anyone has tried any other variations on these truffles.  Please leave a comment and let me know.

Beautiful Baking Blogs

BAKERELLA
Ok, so Courtenay and I LOVE Bakerella. If you haven’t checked out her blog DO SO IMMEDIATELY. http://www.bakerella.com/

SWEETOPIA
Right. Then, once you have finished falling in love with Bakerella, visit sweetopia – very adorable iced cookies to be seen here. I’m jealous because I don’t think I have the artistic talent to pull something like them off. http://www.sweetopia.net/

CREAM PUFFS IN VENICE
Lastly, take a look at Cream Puffs in Venice. Every picture on this blog makes my mouth water. I’m thinking this blogger would host the most fabulous dinner parties. http://creampuffsinvenice.ca/

Then of course you have our blog, which will keep getting bigger and better :-)
(I included a nose on the face just for you Courtie!)