17 October 2011

chocolate self saucing pudding

Josh would trade most things for a chocolate self saucing pudding, however he said that he shouldn't have to trade anything for one and that I should make it for him out of the goodness of my own heart. 
As you can tell this is one of his favourite desserts, and its well and truly the most well worn page in all of my recipe books. I know the weather is heating up and this is more of a winter warmer but today was cold and gusty and after working four 12hr shifts in a row, ending in a night shift, I finally gave in to baking this for him.
This pudding is chocolaty enough to satisfy cravings but not rich enough to feel like you have over done it. I guess that is why Josh can manage to devour almost the whole pudding in one sitting. 


recipe from Women's Weekly Old Fashioned Favourites

Ingredients
60g butter
1/2 cup milk
1/2 tsp vanilla extract
3/4 cup castor sugar
1 cup SR flour
1 tbsp cocoa powder
3/4 cup brown sugar
2 cups boiling water
1 tbsp cocoa powder extra


Preheat oven to 180c. 
Melt butter with milk in a bowl in the microwave. 
Whisk in extract, caster sugar then sifted flour and cocoa. 


Spread into baking dish. 


Sift brown sugar and extra cocoa over the mixture, gently pour boiling water over the mixture. Bake about 40mins or until the centre is firm. 


Stand 5 mins before serving with fresh cream.


Josh's serving size, he also went back for more!


12 October 2011

traditional shortbread

Ever get that feeling around 2-4pm where all you are craving is a cuppa and something sweet and satisfying to go with it that is still light enough that it won't wreck your appetite for dinner? Give this shortbread a go! 
I have started the test baking for Christmas treats and these are the first that I have tried. I usually can't wait for them come out in bulk boxes in the Xmas section of most large retail stores. They will also today satisfy my afternoon tea craving.
 

recipe from Women's Weekly Old Fashioned Favourties

Ingredients

250g butter
1/3 cup caster sugar
1 tbsp water
2 cups plain flour
1/2 cup rice flour
2 tbsp white sugar

Preheat oven to 160c and line 2 baking trays with baking paper.
Beat butter and sugar in a medium bowl until light and fluffy. 


Mix in water and sifted flour in two batches. 
Knead on a floured surface until smooth. Now if you have never made shortbread before it is a very crumbly dough and needs to be pressed together quite firmly. 


Divide the dough in two, shape each on separate trays into 20cm rounds. Mark each round into 12 wedges and prick all over with a fork. Pinch edges of the rounds with fingers and sprinkle with sugar. 


Bake for 40mins then stand for 5 mins. 


Using a sharp knife, while the shortbread is still warm, cut into 12 pieces along marked lines. 
I made half of the dough into wedges and the other half I pressed into individual biscuits. The wedges were much sorter with a better flavour than the individual ones. 


I am enjoying this shortbread this afternoon with a gorgeous cup of Chai tea from Sexie Coffee which I would recommend trying. 
I enjoy it as it has more of a citrus taste than other chai's I have tried.


9 October 2011

choc fudge brownies

This week Josh requested brownies, which he enjoys warm with lashings of cream.


recipe from Women's Weekly Old Fashioned Favourties

Ingredients

Choc Fudge Brownies
150g butter
300g dark eating chocolate
11/2 cups brown sugar
3 eggs
1 tsp  vanilla extract
3/4 cup plain flour
3/4 cup choc bits
1/2 cup sour cream
3/4 cup roasted macadamias, chopped coursely

Preheat oven to 170c and line a brownie tray with baking paper. 
Melt butter and chocolate in a saucepan over a low heat until melted and glossy.


 Allow to cool for 10mins. Mix in the rest of the ingredients until smooth,
spread into brownie tray. 


Bake for 40mins, cover with aluminium foil and bake for a further 20-30mins. 


Allow to cool in tray. 


Enjoyed best with vanilla ice cream and dollop cream.


4 October 2011

apple and cinnamon teacake

When we stayed with Josh's Nanna I asked her if she could eat any sweet at all from pies, cakes and tarts to slices, cookies and puddings what would she choose. She answered with tea cake, which then had me craving apple tea cake. I then got online searching for a delicious recipe only to find a blog that featured a recipe from Donna Hay's Modern Classics, a book that I love and cook out of on a regular basis. So I used that recipe.



Ingredients

180g butter, softened
1/2 tsp ground cinnamon
2/3 cup caster sugar
3 eggs
11/2 cup plain flour
1/2 tsp baking powder
1/3 cup milk
topping
4 small green apples, peeled, halved and cored
cinnamon sugar
1/4 cup apricot jam, warmed

Preheat oven to 160c and line a spring form cake tin. Cream butter, sugar and cinnamon in an electric mixer until light and fluffy, add eggs one at a time and beat until combined. Fold in sifted flour, baking powder and milk. Spoon into cake tin. 


Cut a row of slits into the apples about 2/3 through. Arrange on the top of the batter and push in slightly. Sprinkle with cinnamon sugar. 


Bake for 50mins. Remove from oven and spread with jam before baking for another 10-15mins or until a skewer comes out clean. 


Best eaten straight out of the oven. 
This cake is delicious. I liked it the way it was but Josh would have preferred the apple cut into smaller chunks perhaps that is because my apples were not small like the recipe called for and I only had to use 3.


Mmmm Hmmm

2 October 2011

dizzy little dotty

Have you noticed my profile picture? Admired the cute shirt with the gorgeous lady on it? You can have one too!


Miss Lauren Carney from Lauren Carney Art has just launched her T-Shirt range Dizzy Little Dotty

Not only are her t-shirt designs gorgeous, she has also featured a limited edition "I Love Your Brains" shirt, just in time for the Brisbane Zombie Walk where 50% of each shirt cost will be donated to the Brain Foundation.

You can also check out her other merchandise on Etsy