I've missed you....

WOW! It has been 3 and a half months since I last blogged. I honestly can't believe that! The time has passed so quickly. 

After my last blog, we have on a wonderful family holiday to NZ, a few trips back to the family home for a variety of gatherings and a family camping trip. It has been a jam packed fun filled few months. 

This little blog today is to let you know that I will pick up where I left off and finish the blogs from the cookie exchange (need to get a wriggle on or the next one will be here) and also to let you know that if you are interested in road testing products from Bambini Pronto - you can enter to do so via their facebook page. You need to have a blog though so you can post your reviews. 

http://blog.bambinipronto.com.au/2013/05/mummy-blogger-road-testers-needed/

I've entered, so wish me luck!

Now, I know it's Mothers Day this weekend - but I will do my best to get a post out there just in time..... perhaps the darling Anna's delectably delicious brownies.....

Now.... Go Get Your Bake On!

Snickerdoodles

Need I say more? The name is probably enough to have sparked your interest in this weeks cookie exchange recipe.

This contribution comes from someone extremely dear to me. Not only is she the best friend a girl could ask for, she is also an amazing mother, gorgeous wife and the best daycare mum that could ever look after my pride and joy. Amy, this is a heartfelt shout out to you, you have inspired many of the things that have come out of my kitchen and continue to share you best finds with me. Love you heaps.

Ingredients

1 cup (8oz) butter

1 ½ cups sugar

2 tsp cream of tartar

1 tsp bi-carbonate of soda

2 eggs

2 ¾ cups plain flour

¼ tsp salt

2 tsp cinnamon

2 tsp cinnamon

2 tbsp sugar                                               

Method

Cream butter and sugar then add eggs and beat well.

Add sifted flour, cream of tartar, bi-carbonate of soda and salt then beat well again.

Shape mixture into walnut sized balls, set aside. Combine extra sugar and cinnamon in a separate bowl. Roll mixture in the sugar/cinnamon mix.

Place on a greased tray with adequate space between, as they will spread when cooking.

Bake in a pre-heated oven at 200 degrees for 8 -10 minutes. 

When they have flattened out, they are ready. Leave to cool for a few minutes before moving to a cooling rack.

 
Now...... Go Get Your Bake On!

Honey Almond Nougat

This weeks cookie exchange recipe comes from my beautiful and talented little sister. She is a wonder in the kitchen and never seems to be intimidated by the recipe, no matter how tricky it is.

She made the most delicious honey almond nougat and as an extra special treat she dipped half of it in chocolate. It was AMAZING. Reminiscent of the honey almond nougat rolls we used to eat as kids, before calories became part of our vocabulary.

If you are thinking of making this, there is one important tip for nougat. Be prepared and work quickly. It starts to set quickly and can be difficult to get out of the bowl if you take to much time fluffing around.

Rice paper usually comes in packs with quite a few sheets (around 12), so you will have lots of incentive to make tons of nougat and get creative with your flavours.

Thanks so much Karen for such a yummy treat, and for packing them up as sweetly as you are.

Oh, and congratulations on your Christmas Day engagement – very proud and happy for you sissy.

Ingredients

4 sheets of edible rice paper

200g blanched almonds

560g (2 ½ cups) sugar

80ml (1/3 cup) water

1 x 500g jar glucose syrup

80ml (1/3 cup) honey

2 egg whites at room temperature

1 x 250g block Cadbury dairy milk chocolate (optional)

 

Method

1.  Preheat oven to 170^oC. Spread the almonds evenly over a baking tray and toast in preheated oven for 7-10 min or until light golden. Set aside to cool.

2. Line an 18 x 28cm slab pan with non-stick baking paper, allowing it to overhang the sides. Lay 2 sheets of rice paper side by side on a clean work surface and use the base of the pan to cut an 18 x 28cm rectangle. Repeat with remaining 2 sheets of rice paper. Place 2 sheets of the rice paper in the base of the lined pan. 

3. Fill a sink with 10cm of cold water. Place the egg whites in a large clean, dry, heatproof bowl.

4. Place the sugar, water, glucose and honey in a medium saucepan over medium-low heat. Stir with a wooden spoon, brushing down the sides of a pan occasionally with a pastry brush dipped in water, until the sugar dissolves (approx. 10 min).

5. Once sugar is dissolved, place a sugar (candy) thermometer in the sugar syrup, increase the heat to high and bring to the boil. Reduce heat to medium-high and boil uncovered, without stirring. When the sugar syrup reaches about 120^oC, whisk the egg whites in an electric stand beater until firm peaks form.

6. When the sugar syrup reaches 140^oC immediately remove the pan from the heat and place the base of the pan in the sink of cold water for 5 seconds, or until he bubbles subside. With the beater on medium speed, slowly pour the sugar syrup into the egg whites in a thin, steady stream. Don’t pour the syrup down the side of the bowl or onto the whisk as it may set before being incorporated. Once all the syrup is incorporated whisk for a further 3 minutes or until the mixture is thick and glossy.

7. Use a wooden spoon to stir the almonds into the mixture. It is important to work quickly, and ensure your almonds are at room temperature or the mixture will set too rapidly, making it difficult to transfer to the pan.

8. Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl. Use the spatula, or the back of a spoon dipped in hot water, to spread the nougat evenly into the pan and smooth the surface. Place the remaining 2 sheets of rice paper (or greased foil) over the top of the nougat and press down gently. Set aside in a cool, dry place for 6 hours or until set.

9. Lift the nougat from the pan and place on a cutting board, remove the baking paper (or foil if using), do not remove the rice paper. Use a serrated knife in a sawing motion to cut the nougat into even pieces.

10. Line two baking trays with non-stick baking paper. Melt the chocolate in a double boiler, once chocolate is all melted remove from the heat and allow to cool slightly. Dip the pieces of nougat into the chocolate, coating evenly on all sides. Place the chocolate coated pieces of nougat on the lined trays and place in the fridge to set.

11. To store, place the nougat in an air-tight container, separating the layers with non-stick baking paper. The nougat will keep in an air-tight container, in a cool, dry place for 1-2 weeks, or in the fridge for up to 3 weeks. If storing in the fridge, bring to room temperature before serving.

---

^HINT [1] If rice paper is unavailable replace the baking paper with greased foil and use an 18 x 28cm piece of greased foil to top the nougat in step 7.

^HINT [2] To soften glucose, remove the lid and place the jar in the microwave for 30-40 seconds (800Watts) or until warm. Use a wet spoon to spoon the glucose out.

^HINT [3] Heating the sugar syrup to 140^oC results in a chewy nougat, if the sugar syrup is heated to 150^oC a harder nougat results. I prefer a harder nougat; so heat my sugar syrup to around 145^oC.

Now.... Go Get Your Bake On!!!

Chocolate Caramel Macarons

Wow, these little gems were delish. Something very special to put in your mouth and devour. I especially liked the light airy crisp when I bit into the macaron shell followed by the thick chew of the dense chocolate ganache filling. Mmmmm, its like I am tasting them all over again.

I am honoured and privileged toady to be sharing the stunning Kelly's recipe for these macarons. Extra special was the oh so cute little noodle boxes that she packaged the macarons in and slipped the recipe in under the lid. How delightful for each guest to receive their own little macaron package.


This recipe makes approx 20 macarons

Ingredients

Macaron

1 cup pure icing sugar

¾ cup almond meal

3 egg whites

1/3 cup raw caster sugar

Ganache

1/3 cup cream

100g 70% dark chocolate, finely chopped

25g butter

Method

1. Line two oven trays with baking paper. Sift the icing sugar and almond meal into a medium bowl.

2. Beat the egg whites and a pinch of salt in the clean small bowl of an electric mixer until soft peaks form. Gradually beat in the caster sugar, beating until dissolved between additions; the mixture should be firm and shiny. Fold the egg white mixture into the almond mixture in three batches.

3. Spoon the mixture into a piping bag fitted with a 2cm plain tube. Pipe 4cm rounds about 2cms apart onto prepared trays. Tap trays gently on bench to remove air bubbles… stand for 2 hours.

4. Pre-heat the oven to 150 degrees. Bake the macarons for about 15 minutes or until dry and risen slightly. Cool on trays.

To make the Ganache

5. Bring the cream to the boil in a small saucepan; remove from the heat and add the chocolate and butter. Stir until smooth then transfer to a medium sized bowl and cool for 1 hour.

6. Spoon the ganache into a piping bag and pipe onto a macaroon. Top with another macaron.

I am sure you will love baking these as much as I loved eating them, now....

Go Get Your Bake On!

Chocolate-Cherry Lollypop Cookies

Choosing the cookie to be first cab off the rank from my Cookie Exchange was a difficult decision to make. They were literally all soooo amazing. But it had to be done, so I decided on a cookie that was cute to look at, fun to eat and popular amongst the harshest critics - kids!

The gorgeous Natalie made these little treats and I am so proud of her for attempting something she had never made before. Nat openly admits that she is not known as a baker, so that makes these little delights even more special. They were a big hit with the young and old alike and I want to send a big shout out to Nat (you know who you are) for sharing the recipe with my readers.

This recipe makes approx 30 cookies.


Ingredients

2 ½ cups (375g) plain flour
1 tsp bicarbonate of soda
200g unsalted butter, softened
1 cup (220g) firmly packed brown sugar
150g caster sugar
2 eggs
1 ½ tsp vanilla extract
250g milk chocolate, coarsely chopped
1 cup (200g) glace cherries, quartered
30 wooden ice block sticks

NB: Nat advised that she substituted the glace cherries with starburst berry lollies - this may have been the winning trick with the kids!

Method

1. Pre-heat oven to 180 degrees.

2. Sift flour, bi-carbonate of soda and ¼ tsp salt into a bowl. Using an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla then stir in flour until just combined.

3. Roll heaped tablespoons of mixture into balls. Place 5cm apart on baking paper-lined oven trays then, using your palm, flatten each to a 5cm round. Press an ice block stick into each, then pieces of chocolate and cherries.

4. Bake biscuits for 8-10 minutes or until golden. Cool on trays.

5. Store in an airtight container for up to 2 weeks.

In my humble opinion, I think Nat made the right decision of swapping out the cherries. I loved the little fruity burst of the berry lollies - which wouldn't have been the same with a glace cherry!

Next up...... Chocolate Caramel Macarons - YUUUUUUMMMMMOOOO!!

Now... Go Get Your Bake On!

Goodbye 2012....... Hello 2013

NYE is now a memory of the past and a fresh 2013 has begun. I always commence a new year with customary resolutions and I am lucky if I manage to keep them going for the entire 1st day of January.

BUT…. This year I am determined to keep one resolution in particular, and that is to cook and blog more. I’m going to aim for at least one blog a week, 52 in a year. I’m banking on the benevolence of my readers and their forgiveness if some weeks I blog more than once and other weeks I don’t blog at all (see, I’m already lining up to ditch this resolution too).

Cookie Exchange 2012

I was delightfully lucky to celebrate my birthday at the end of December, nice and close to Christmas. Despite having the most wonderful friends, it’s always a hassle trying to arrange a party or even a small catch-up to mark the occasion at that time of the year – I can never seem to get everyone together.

So, knowing this would be the case again in 2012, I decided to try and spice things up a bit and host a Cookie Exchange, in the hope that it would be a lot of fun, rewarding for the attendees and also appealing when managing a diary of events and commitments. I got the idea from a book I found online (unable to credit because I can’t find it again); though there are plenty of sites out there so I won’t link any.

When hosting a Cookie Exchange, it’s a good idea to stick to a few simple rules. I didn’t abide by all the rules, but the ones I adopted are as follows:

1. Cookies must be homemade. Actually, they don't even have to be cookies; they can be slices, whoopie pies, macarons etc. Essentially a sweet treat that will keep in the cupboard for a few days.

2. You need to set a minimum number of cookies for each guest to bring to contribute to the exchange. I decided on 3 per guest. So, 10 guests, at 3 cookies each, means every guest had to bring 30 in total (including 3 for themselves). I am sure you can guess what this means, once you bring 30 cookies, you also leave with 30 cookies BUT you leave with 10 different types of cookies – YAY!!

3. It’s a good idea to set an RSVP date and ask that your guests tell you what type of cookie they will be brining. It's important that there is some coordination to the exchange; otherwise you could end up with 300 chocolate chip cookies which wouldn't be very interesting. Once you have final numbers, you can confirm with your guests how many cookies they need to bring.

4. Finally, your guests need to bring a copy of the recipe to also exchange with the other guests. This is so the fabulous cookie recipes can have a life beyond a dusty recipe book!!!

And finally, it’s not a rule, but it is a good idea to ask your guests to bring something to take their cookie collection home in. It’s helpful if guests bundle their cookies in individual parcels for everyone – but this might be an added hassle so being prepared with a large container is smart.

From here on, I will blog each of the recipes with an accompanying photo. There were 11 different types of sweet treats at my Cookie Exchange so this will keep me busy.

For now I will leave you with a photo of almost the entire spread (a few hadn't been plated at the time of snapping - sorry about the image quality, oops too much going on and too much celebratory champagne to perfect the shot), I was so impressed and touched by how enthusiastic all of my friends were for this new initiative…… I think I might have started my own tradition.

Now.... Go Get Your Bake On!

Brody Cakes

In my quest to find healthy nutritious food that my toddler will happily sit down and devour in the manner he used to devour his food, I have been inspired by a muffin recipe I read in Jessica Seinfeld’s Deceptively Delicious.

My thought process has been that if the food resembles a cake, he will more than likely give it a go and that seems the be the most challenging part at the moment (getting him to try something, even foods he previously loved, is impossible). The 3 parties we attended on the weekend have led me to this thinking and I’m willing to give anything a go.

The recipe published by Jessica was for a sweet muffin, and the one I have created is for a savoury ‘cake’ – quite adult friendly too.

BRODY CAKES makes about 30 pattycake sized cakes

Ingredients

Batter

2.5 cups plain flour
2 tsp. baking powder
2 tsp. baking soda
1 cup milk
2 eggs
¼ cup vegetable oil

Filling

6 rashers short cut middle bacon, finely diced
1 small onion, finely diced
1 carrot grated
¼ green capsicum, finely diced
¼ cup pureed pumpkin
¼ cup pureed sweet potato
¼ cup parmesan cheese
1 tsp. mixed dried Italian herbs

Grated mozzarella, salt and pepper for topping

1. Combined all dry ingredients in a large bowl.
2. In a separate bowl, combine the wet ingredients and gradually add to the dry ingredients until it all just comes together. Set aside

Note: be careful to not over mix the batter as this will make your muffins tough.

3. Fry bacon and onion in a little vegetable oil until bacon the bacon is crispy and the onion has become translucent.
4. Add the carrot and capsicum and fry until soft.
5. In a small bowl, combine the pumpkin, sweet potato, parmesan and herbs. Add the bacon mixture and stir to combine.
6. Add the fillings to the pre-prepared batter and mix until just combined.
7. Spoon into muffin tins and top with grated mozzarella, salt and pepper.
8. Bake at 200 degrees for 15 minutes or until golden brown.


For the little ones – allow to cool. For the big ones – enjoy while hot!

If you have any flavour combinations you would like to share or improvements to this recipe – please feel free to post them in the comments section!

Now… Go Get Your Bake On!!!