Moustache Cake

Is it just me, or are we all guilty of those before bed Tastemade  binges? The very addictive videos pop up on our facebook feeds and the next 5 to 10 minutes are spent drooling over scrumptious looking meals and the easy ways to make them. It’s a torturous night time debauchery.

I’m always saving links to interesting recipes and meals with the best of intentions. But find myself forgetting to ever go back, because there is always something newer or more enticing. This time however, I went back & was pretty chuffed I did.

My brother was hosting an event in association with Movember and so my midnight indulgences could be called upon. I had recently seen a spectacular video by In The Kitchen With Katie and thought, this was the perfect opportunity to try it out, yes you guessed it, a Moustache Cake !!!!!

*If you have the resources, you can still donate to a good cause. Team Roders is the official fundraising link to my brothers’ Movember team. 

 

Continue reading Moustache Cake

Oaty Chocolate Chip & Cranberry Cookies

Oaty Chocolate Chip & Cranberry Cookies, makes one dozen (ish)
1/4 cup brown sugar (to taste, the dried fruit and choc chips add a lot of sweetness)
1 cup oats
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup milk and white chocolate chips
1/3 cup craisins (Dried Cranberries 😉 ) I also used dried Cherries and Figs
1/2 cup softened butter/ coconut oil
1 egg
Blend together the softened butter and sugar. Stir in the egg. Now stir in the remaining ingredients so everything is well blended. Cover a baking sheet with parchment paper. Drop spoonfuls of cookie dough on the baking sheet. Bake at 180° for 15-18 minutes.

Cinnamon Buns

Trying to get into the Festive Spirit?

Why not try these delicious Cinnamon Buns?

The warming rich smells of baking cinnamon, wafting through the house on these chilly nights. A fire crackling and candles lighting…

There’s that, and this new survey that suggests that from today we’ll give up on eating healthily for the festive season and start tucking into Christmas treats.

http://www.todayfm.com/Christmas-gorging-starts-today

Mmmmmm, oh well, I’m giving in, it’s easier….

😀

Now don’t be fooled! This isn’t the fastest of recipes (because of the yeast) but it is yummy. I’ve tried a yeast-free alternative – the dough was sticky (but it reduced waiting time by a whole hour or more). Let me know if you’d like the yeast-free version.

 

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So here’s the recipe that I use. I’d love to know if you give them a try.

They’re a definite Christmas Treat and they’re just Divine!

 

http://www.foodnetwork.com/recipes/paula-deen/cinnamon-rolls-recipe.html 


Cinnamon Buns

Total Time: 1 hr 50 min

Prep: 20 min
Inactive: 1 hr 45 min
Cook: 30 min
Yield: 12 to 15 servings
Level: Intermediate

Ingredients

Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Directions:

Heat oven to 350 degrees F/ Gas mark 6

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.

Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Recipe courtesy of Paula Deen


Peanut Butter Chocolate Mousse vs Healthy Alternative

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I had to make a really quick dessert a couple of days ago and stumbled upon this easy to make chocolatey goodness.
If you’re a chocolate after food kinda person then you will love this. it is creamy and smooth but maybe a bit too much, i did fill those teacups up.
I’m a fan of using whatever i have in the house and find myself substituting ingredients if i have to go to the shop (yes i am lazy) but this recipe was so easy that the only thing i had to buy was the fresh cream. I even just used salted peanuts on top, just dusted them a little. but salt really does bring out the FLAVOuR in chocolate so it works
Find the recipe here:
http://www.myrecipes.com/recipe/chocolate-peanut-butter-pudding
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OR

FOr a healthier and easier alternative I have this simple and still very yummy recipe:
Chocolate mousse with a twist

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ingredients:
  • 1 large avocado
  • 1 banana
  • 3 tbs coconut oil
  • 4 tsp cocoa powder
  • 2 tbs honey/agave
  • ¼ tsp or less (you don’t want it to over power) sea salt
  • a few raspberries/strawberries to garnish
Blend. REFRIGERATE. Serve.

∗ serve with a sprig of mint, chopped up fruit or nuts.

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If you like trying new recipes, why not give these two a try and let me know which you think tastes better.

♥Enjoy♥

Indulgent Walnut & Banana Bread

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Sometimes, you’ll find a large bowl of overripe fruit glaring at you from the kitchen counter. With that guilt inducing look that gets you feeling that, ‘if you don’t eat them ALL right now, you’ll have to bin em, and can you imagine all those hungry children, because of you??’ Oh the shame is too much. So, what do you do? Panic? Gouge yourself on five very overripe, pungent Bananas? No… (well you could, but…mmm..NO)! Make something. It’s fun, rewarding and makes your belly happy 🙂

I’ve never actually used any of Donal Skehan’s recipes but found this one for Banana Bread, and thought ‘mmm, I like me some easy baking’. So here it is…

For the full recipe, follow the link below:

http://www.donalskehan.com/2010/04/auntie-anns-banana-bread/

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Overripe bananas are the Best for baking. Once they start developing the black spots on the skin they get sweeter and more flavorsome and also very mushy.
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I have a problem – I can’t stick to recipe. So I’ve added chopped walnuts, a few slices of Banana and a drizzle of honey to the top. Make sure to cover with tin foil halfway through cooking as it will burn.  
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The dulcet tones of sweet banana, whipped through a creamy vanilla infused batter with little jewels of chopped walnuts… So indulgent, but so tasty…
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I’ve used a handful of nuts. Once chopped up, half went into the batter and the other half, sprinkled on top before baking.
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The burnt edges are from the honey I drizzled on top. Oh well, still tastes pretty good.

I made the mistake of overfilling my loaf tin so had to increase my baking time. It definitely took me longer than 50 min. I think it was more like 1 hr 20 min in total. But I had to keep checking it.

Other than that, it worked out so yummy that there was a big slice missing this morning, in which case it was either the cats had learnt to use a knife OR my husband had a little munch after his gig… (Yeah, I’m going with the cats, it’s more likely)!!!

Happiness is Comfort food on a rainy day. Thank you, Donal Skehan.

♥ENJOY ♥

Whole Grain Blackberry Muffins

After our evening of messy fun, picking Blackberries, I went looking for a healthy recipe for Muffins. And, Man did I find one. Nourish The Roots has endless amounts of Amazingly yummy looking recipes.

Go have a look:

http://www.nourishtheroots.com/2011/08/whole-wheat-blackberry-muffins.html

The Recipe is extremely easy and sooo tasty. The only things I did differently was add a teaspoon of Lemon juice, use Whole grain flour opposed to whole wheat and add frozen blackberries (whole – cos I’m Lazy and chopping them up seemed like too much hassle) ♥

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Easter Treats

Now, I’m putting all cards on the table, I do not claim that this is in any way good or healthy for you but it is UBER tasty and that wins every time in my book.

It’s my go to recipe for when I don’t have much time or I want a quick and simple yet ‘Oh so tasty’ something sweet.

Whenever my grandmother would make a Chocolate Marble Cake we’d devour it, almost straight away. And that, my friends, hasn’t changed.

So if you want to make something for Easter and you’re under pressure, try this yummy treat…

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Ingredients

  • 120g Butter
  • 200ml (3/4cup) White Sugar
  • 3 Large Eggs
  • 125ml (1/2cup) Milk
  • 375ml (1&1/2 cups) Plain Flour
  • 15ml (1 Tbs) Baking Powder
  • 10ml (2tsps) Vanilla Essence
  • 30ml (2 Tbs) Cocoa Powder
  • 30ml (2 Tbs) Boiling Water
  • 45ml (3 Tbs) Icing Sugar

Method

Preheat oven to 160ºC or Gas mark 6.

Melt butter in a mixing bowl set over simmering water (OR set your microwave to defrost, place butter in a microwavable jug and allow to melt)

Remove from heat/microwave and add sugar and eggs. Whisk until mixture resembles custard. Add milk and whisk again.

Gradually add sifted flour, baking powder and vanilla essence. Gently fold in until smooth.

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Pour mixture into a moulded ring tin (If you don’t have one, I’m sure a normal springform will do) make sure to grease well to avoid the cake sticking. (You can now lick the bowl but please share, it’s only fair)

Mix sifted cocoa powder and boiling water (If the cocoa mix is too stiff or gloopy add more water, you want a dropping consistency). Pour over the cake mixture and use a fork to squiggle gently through both mixtures to form a marbled effect. (How cool does that look?)

Bake for 45-50 minutes or until the cake springs back when lightly pressed.

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DSC_0228Cool in the tin for 10 minutes then turn onto a wire rack or plate. Sometimes it’s good to run a butter knife along the edge of the tin to loosen the cake.

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To make the Icing, I added a teaspoon of cold water to 3 tablespoons of icing sugar and mixed then added more liquid, very slowly. You don’t want the icing to be too runny it needs to be an opaque white (not transparent then you’ve added too much water). Once desired runniness has been reached – drizzle over the cold cake and allow to set.

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Enjoy xxx