Mini cookie and cream cheesecakes

Ok so I love these, they are adorable, and everyone loves oreos. I made this for an orchestra rehearsal and everyone loved them. I highly recommend these as they are a great crowd pleaser!

Prep time: 25 minutes, bake time: 25minutes.

Ingredients: (to make 24 muffins)

  • 750gm cream cheese (3 blocks of philidelphia) softened at room temperature
  • 1 cup white sugar
  • 190ml (3/4 cups) sour cream
  • 1/4 cup thickened cream
  • 2 teaspoons vanilla essence
  • 2 eggs
  • 32 standard size Oreo cookies
  • 24 mini Oreo Cookies

FOR THE WHIPPED CREAM

  • 250ml (1 cup) whipping cream
  • 1/4 cup icing sugar
  • 1/2 teaspoon vanilla essence

Directions:

  1. Preheat oven to 150 degrees celsius ( we want low temperature so it says creamy and doesn’t overcook, but high enough it cooks the eggs)
  2. using two 12 muffin pans, line each with a muffin liner and then place a standard sized Oreo on the bottom of each one and set aside.
  3. Using an mixer- mix the cream cheese and sugar together. Then mix in sour cream, heavy cream and vanilla extract. Beat in each egg one at a time.
  4. Crush up the 8 normal sized Oreo’s and stir them into the batter.
  5. Scoop the batter into each muffin liner, then bake for 25minutes, until just set or slightly soft (remember soft is ok!). Let it cool to room temperature for at least an hour then refrigerate for 4hours or overnight.

For the whipped cream

  1. place the cream, sugar, and vanilla essence in a bowl. Whip until stiff peaks form.
  2. Pipe onto each cheesecake and place a mini oreo on top.

mmm! serve and enjoy

Apple Butter cupcakes- with an easter theme!

I just couldn’t help making these for easter! Hope you mmmenjoy!

Prep: 30mins, baking time: 30mins batter 15 minutes apple sauce

Ingredients:

for the batter

  • 250g butter at room temperature
  • 1 1/2 cups caster sugar
  • 2 tsp vanilla essence
  • 4 eggs at room temperature
  • 3 cups self raising flour
  • 250ml milk
  • 3 sheets pre rolled puff pastry

for the apple sauce

  • 6 granny smith apples
  • 6 tablespoons white sugar
  • 1/4 cup water

for the easter egg theme on top!

  • fairy floss- I used a fairy floss maker that I got for my 21st bday, however if this is not possible you can easily make a sugar nest from heated sugar and corn syrup
  • mini easter eggs- I bought the cadbury candy coated type

Method:

  1. use a circle cutter that is slightly buffer than the cupcake diameters, and cut out 24 circles. Place them in the bottom of the cupcake tray and prick with a fork.
  2. Preheat the oven to 190 degrees celsius. Use beaters to beat the butter, sugar and vanilla essence together until pale in colour. Beat in the eggs, one at a time until combined.
  3. divide the flour in two batches, and sift and fold in the flour alternating with the milk.

for the apple sauce

  1. peel and slice the apples. Place in a pot add the water and heat on medium high. Stir constantly until soft then mash in the pot. Add in the sugar and stir to combine.

to make the cupcakes. 

  1. put a heaped teaspoon of apple sauce on top of puff pastry. Then spoon cupcake batter on top until 3/4 full.
  2. Place in the oven and cook for 15 minutes or until a skewer comes out clean.
  3. Pipe some cream on top, or enjoy it with some icecream

for the easter theme:

  1. spin the fairy floss and shape into an nest shape and place on top of each cupcake. Place candy eggs on top.

Cinnamon buns

/home/wpcom/public_html/wp-content/blogs.dir/c43/36826194/files/2014/12/img_5024.jpgBest study snack ever! This is the easiest recipe if you don’t have a bread machine(which sadly I don’t), only one rise is needed and it still tastes amazing. I’ve added in some handy hints, hope you mmmenjoy!

Prep time: 2 hours

Cooking time: 30 minutes

Ingredients:

for the rolls

for the filling

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 and 1/2 Tablespoons ground cinnamon
  • 1/4 cup (50g) granulated sugar

for the glaze

  • 1 cup (120g) icing sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) strong coffee (or use milk/cream instead)

Method:

  1. Preheat your oven to its lowest setting of heat. Then in a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together.
  2. In a separate bowl heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch (around 45 degrees Celsius ). Using the dough attachment on a mixer combine the butter mixture with the flour mixture and add one egg. Add some of the remaining flour mixture if it is too wet ( you can tell it is ready when the dough can be pulled away from the side of the bowl easily and it has an elastic consistency).
  3. Flour a flat and clean surface and knead the dough using your hands dusted lightly with flour (remember to kneed for at least 5 minutes other wise the yeast will not activate!) then place it in a lightly greased bowl and let rest for 15 minutes.
  4. After the 15 minutes roll out the dough on a lightly floured surface until its around 0.5cm thickness, and spread the softened butter on top. Mix the cinnamon and brown sugar together and sprinkle it on top of the dough. Roll up the dough and then cut into even pieces (i like around 2cm thickness but it really is all up to you). and place the pieces with swirl up onto a pan, make sure there is space around each piece so it can expand and cover with foil.
  5. Now turn off the oven, leave the door open for a couple of minutes so it is not too hot inside and place them inside the oven and shut the door and let rise for at least 1 hour (I like to leave it for 1.5 hours if I can) or until the rolls have doubled in size.
  6. Take them out of the oven and preheat to 190 degrees celsius. Meanwhile make an egg wash and brush the top of the rolls with it. Then place them in the oven and cook for 25-30 minutes until slightly browned (you may need to cover them with alfoil halfway through cooking if it gets too brown) and remove from the oven
  7. Make the glaze by combining the icing sugar, vanilla extract and coffee and drizzle over the top of the rolls and mmmenjoy! Please note that any glaze can be used and it is definitely not confined to coffee, just use the icing sugar, vanilla extract, and 2 tablespoons milk, and then add what flavouring you desire some examples include orange rind or cocoa.

 

 

Harvest espresso -review Perth

Rating: 4 stars

Rating: 4 stars

 

So this is my new favourite cafe. I can’t believe how awesome the coffee was and the sandwich is definitely in my top 5 . I love places that are simple and do things well, this place had a small menu, but what was on it was done perfectly.

I accidentally stumbled upon this place when I was searching for brunch places and was shocked that over 1000 people had voted for it on urban spoon. It definitely lives up to the hype!

Sandwich 1: (top picture) Roast beef, caramelised onion, rocket, roast capsicum, tomato relish, seeded mustard mayonnaise.

This is my new favourite roast beef sandwich. They used delicious scotch fillet, which was perfectly cooked. The sandwich was well seasoned and it just melted in your mouth. The roasted capsicum complimented this dish well. It was filling, and well worth it, I could definitely see this with a higher price tag in other restaurants! I would rate this 9/10!

Sandwich two(below): Pulled pork sandwich, cabbage, carrot, celery slaw, mustard, gerkin, dill mayonaise

This was also a good sandwich, but not as perfect as the beef. The port was juicy and delicious, but missed the zing that the beef sandwich had, I would say this sandwich is rated 6/10

 

Harvest Espresso on Urbanspoon

Strawberry banana bread

This is definitely one of the quickest,moistest and mmmdelicious recipes for banana bread that I have ever used. I’ve been making it on the weekend and enjoying it for breakfast every morning since. Hope you all enjoy.

Prep time: 20 mins  Cook time: 50 mins

Ingredients:

  • 2¼ cup plain flour
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1½ cups white sugar
  • ¾ cup vegetable oil
  • 3 eggs
  • ½ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 large bananas, mashed
  • 1½ cups strawberries, diced

Instructions:

  1. Preheat your oven to 180 degrees celsius. Grease a bread pan and set aside
  2. In a bowl mix together the flour, baking soda, and salt, then set aside.
  3. Beat together the sugar, oil, eggs, yogurt, and vanilla. The beat in your bananas and gradually add the flour mixture into the wet mixture until just moistened. Fold in your strawberries.
  4. Pour the batter into the prepared pan and bake for 1 hour, rotate halfway through cooking, and cover the top with afloat if it starts to brown too much.
  5. Remove slice, and mmmenjoy!

Yee sang

yee sang

So it’s that time of year again, Chinese New Year time!! Now as many of you do (or maybe you don’t) Yee sang is a traditional dish we have every year to celebrate the new year symbolising goodluck. The food is arranged on the plate, and everyone in the table gets to mix together the dish ( it is also the one time mum lets you play with your food as a child!).

Anyway I find this dish mmmdelicious! and I look forward to it every year, hope you enjoy it too.

Prep time: 30 minutes(can be longer if you chop slower) Cook time: 5 minutes (its all cooked already)

Ingredients

  • 3 carrots
  • 2 lebanese cucumbers
  • 1/4 lettuce
  • 2 nectarines
  • 500g smoked salmon
  • 300gm ham
  • 1 orange
  • 1 pomelo
  • peanuts- around a handful
  • won ton skin
  • 1/4 cup plum sauce
  • 1 tsp sugar
  • water

Method:

  • Grate the carrot and arrange on one section the plate, repeat with the cucumber. Shread the lettuce and arrange on the plate as well.
  • slice the smoked salmon and place on the plate, slice the ham and also arrange on the plate
  • dice the orange, and nectarines and also place on the plate. spread the pomelo and add to the plate
  • slice the wonton skin into strips and fry them in a pot of hot oil. Be quick to remove them as they turn from golden to burnt very quickly. Place them in a bowl at the side
  • Crush some peanuts and place in a bowl
  • Mix the plum sauce, 1 tsp of sugar and a tsp of water together to make the dressing and mix until combined.

The Yee sang is now ready for consumption!! Remember to pour the wanton skin, peanuts and dressing on right before you all mix it together.

thought I’d share a picture of our CNY feast!!

IMG_5847

Dark chocolate and caramel fudge

/home/wpcom/public_html/wp-content/blogs.dir/c43/36826194/files/2014/12/img_4972.jpg

So I recently went to Tasmania and sampled a lot of fudge, and I just couldn’t shake the craving for some more when I finally got home. So I’ve decided to make some fudge, but as per usual I couldn’t just settle for one single flavour fudge so I made two flavours, and I also added some salted peanut butter chocolate covered pretzels in as well. I did make everything from scratch for this recipe so it did take a bit longer then the times below, so if you do make the caramel sauce and pretzels from scratch add an extra 45 minutes in.

Prep time: 20 minutes

Cooking time: 10 minutes

Ingredients:

for the dark chocolate fudge

  • 400g dark chocolate
  • 395g condensed milk
  • 25g butter
  • 75g icing sugar

for the caramel fudge

  • 400g white chocolate
  • 395g condensed milk
  • 1/3 cup caramel sauce

to make the caramel sauce

  • 1 cup caster sugar
  • 6 tablespoons water
  • 4 tablespons butter
  • 1/4 cup thickened cream

for the pretzels 

  • 1 bag of pretzels
  • salt to sprinkle on top
  • 1 cup peanut butter
  • 2 tablespoons softened butter
  • 1/2 cup icing sugar
  • 3/4 cup brown sugar
  • 200g dark chocolate

Method:

to make the dark chocolate fudge

  1. place all the ingredients in a pot and heat over medium low heat until everything is combined
  2. pour into a tin lined with alfoil, and spread with a spatula so there is an even layer

to make the caramel fudge

  1. place all the ingredients in a pot and heat over medium low heat until everything is combined
  2. pour over the chocolate fudge layer
  3. then press the pretzels into the fudge and then leave in the fridge for a couple of hours. Then remove and serve

to make the caramel sauce

  1. Place the sugar and water into a saucepan over medium low heat, stir with a spatula until dissolved, and dissolve any crystals of sugar that have formed at the side of the pan with a wet pastry brush.
  2. Now turn the heat to high and watch it bubble! Do not stir the mixture anymore, just occasionally swirl the pan so the mixture doesn’t stay stationary.
  3. Watch the liquid change colour from a  light amber to a medium amber and then a reddish brown colour  (this should take around 3-4 minutes). When the mixture starts giving off smoke add the butter and cream, the mixture will bubble extensively now, and stir to combine everything. Once combined turn off the heat and let it cool.
  4. Note that the longer you let the caramel cook the harder it will be once cool, and for a more caramel flavour let the mixture smoke for longer before adding the butter and cream.

to make the pretzels

  • beat the peanut butter and butter, then add the sugars and beat until combined. If the mixture is too sticky and won’t come away from the side of the bowl add more icing sugar
  • roll the mixture into balls and sandwich between two pretzels, and place on a tray lined with baking paper. Repeat until all the mixture is used.
  • sprinkle a little salt on each pretzel then place in the freezer for 30 minutes
  • melt the chocolate over a double broiler, and remove the pretzels from the freezer. Dip half of the pretzel in the chocolate and place back on the tray
  • Refrigerate until chocolate is solid and mmmenjoy!

 

 

The Lark Distillery

Lark Distillery

Tasting Selection at Lark Distillery

You may not know this but we (AJ and CN) are huge whisky fans. We may not know how to decribe whisky like those experts but we sure know how to enjoy them. Having recently read about amazing Tassie whisky, we decided to give Lark Distillery a shot(Muhahahaha). It was conveniently located in the city right next to the wharf.

We got to taste 4 for price of 15 dollars which we split between 4 of us(Umm saliva backwash whisky). While the first two were okay, the third which was the Single Malt Cask Strength which was mmmdelicious. So mmdelicious that CN gulped it down before AO even got a sip.We would have loved to take some back home but unfortunately at 55 dollars for a 100ml, it was a tad too dear for our student budget(Can’t wait to actually earn money)

AJ and CN

 

Lark Cellar Door and Whisky Bar on Urbanspoon

The Drunken Admiral – Hobart – Review

Image

The Admiral’s Smoky Fish Stew

 

Rating: 4.8/5.0 stars

Rating: 4.8/5.0 stars

 

Ahoy mateys!! Exams are finally over and we find ourselves in Hobart celebrating food, wine, cheese and of course lots of chocolate. We have a couple of new bloggers to introduce. We have Chocolate Ninja(CN), Agent Orange(AN) and some random commenters who are with us here in Tassie.

So after seeking out the best seafood in Tassie, we came across the Drunken Admiral which well lived up to expectations. What is it with cool place names in Tassies. Aka Sleepy Bay, Hazards Beach, Wineglass Bay, Break-me-neck hill. So amusing!

As we found ourselves approaching the entrance of the restaurant, we were bemused by the nautical themed exterior with life size pirates, cannons and all-round awesome ship stuff. It was a cosy restaurant with plenty of nooks and crannies for tables and the decor suited the theme perfectly. With the epic music, it created quite the festive and intimate environment. Although it doesn’t quite feel like it, it was rather spacious and we managed to book a table quite late on the day that we decided to pop by.

There was a fantastic menu on board(Couldnt help it) with appropriately whimsical Tassie names(Hook line and sinker, The Chocolate Merchants Mistress, The Captain’s Tart etc spring to mind.

Being in prime seafood country we couldn’t pass up the opportunity to sample the Oysters Served Traditionally with lemon on a mountain of sea salt(CN and AJ were amused). The oysters were incredibly fresh and mmmdelicious! I would love to come back and try the other flavoured ones.

Funny story: The oysters were SO FRESH that one of them had a worm still wriggling on it. Unfortunately we spotted this only after we swallowed them down and AJ turned green. We called over one of the crew members(Again couldnt help it) and voiced our shock. The waiter was also surprised and called over the manager who proclaimed that it was quite normal for worms to slip by as they were super freshly shucked. Cue confused faces and a free oyster for our 6 man crew.

We also tried the Sea salt and peppercorn squid which was quite scrumptious with a lovely thin batter that showed off the squid.

But the best dish of the day hands down was the Seafood chowder which can only be described as a painfully small scoop of heaven. 6 people were swordfighting with spoons to wolf down what they could with AO wanting to lick the bowl like the dog he is. Definitely my number 1 rated seafood chowder and it has definitely ruined seafood chowder everywhere else for me.

Now on to the mains

Pictured above at the top is the Admiral Smoky Fish Stew which was a delicious broth that had us ordering 2 freshly baked Vienna loaves to shamelessly soak and devour.

We also had the Port-Starboard Main which consisted of everything in the sea bar a boat. Yes we had Octopus, Raw tuna, crackers salmon pate, delicious scallops(Cue round 2 of swordfight), cocktail prawns and the shooter of bloody mary with an oyster. Off all the mains that we ordered, this was the least impressive but it was still pretty damn good.

Last but not least, we had the White Star Line First Class Spaghettini(which sunk us into a food coma). A tad oily perhaps but amazing flavors with perfectly cooked prawns.(This has changed AO’s seafood favourite from scallops to prawns)

Desert seemed a necessity to complete an otherwise epic meal and we quite quickly settled on the The Chocolate Merchant’s Mistress with its Tasmanian whisky chocolate sauce and macadamia nut ice cream. It was a good ending to a great meal but we thought the fudge was pretty average.

All in all, this was a fantastic dining experience and we are already conjuring up excuses to return to the good Admiral’s abode. Hopefully there will be more posts in the coming year.

Signing Off,

Ana John(AJ), Chocolate Ninja(CN) and Agent Orange(AO)

IMG_3102

IMG_3106

IMG_3118

 

Drunken Admiral on Urbanspoon

Pancakes, quick and easy

20140409-220933.jpg

Ok so into the glamorous life of a med student, I have finally changed rotations and have time to cook again!!! So to kick it off I have made some delicious pancakes to celebrate the end to the sleep depriving gen med rotation!

Ingredients:

  • 1 1/2 cups milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/3 cup caster sugar
  • mixed berries and sugar
  • butter, maple syrup and icing sugar to serve

Method:

  1. Whisk milk, egg and vanilla together.
  2.  Sift flour and bicarbonate of soda into a bowl, stir in the sugar then make a well in centre. mix in the milk mixture until just combined.
  3. Heat a teaspoon of oil in a large non-stick frying pan over medium heat.  Pour 1/4 cup mixture into frypan and cook until bubbles appear on surface then flip and cook for 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm and repeat with remaining mixture (If you want to make chocolate chip pancakes sprinkle the chic chips on top of the batter once it has cooked for 1 minute in the pan, this is before you have flipped it. This stops the choc chips from touching the pan and burning.)
  4. heat the berries either in the microwave or on the stove top and add sugar as needed.
  5. Plate up the pancakes with butter,  berries, maple syrup and icing sugar and mmm enjoy!