Carrot cake cupcakes

 These cupcakes are great for a party, the tops have that perfect crunchy textures, and they are just so cute!

I hope you love them as much as my friends did.

Prep time: 20  minutes Cooking time:15-20 minutes

Ingredients

for the batter

  • 300gm (2 cups) self raising flour
  • 1 tsp ground cinnamon
  • 1tsp mixed spice
  • 240g (1 1/2 cup) dark brown sugar
  • 165g (1 1/2 cup) coarsely grated carrots (around 3 carrots)
  • 250ml (1cup) vegetable oil

For the cream cheese frosting

  • 125g cream cheese , cubed at room temp
  • 30gm butter, cubed at room temp
  • 80gm (1/2 cup) icing sugar sifted
  • 1 tsp finely grated orange rind

for the carrot decoration 

  • 6 orange starburst lollies
  • 1 green jelly lolly cut up into incredibly fine strips

Method:

  1. Preheat the oven to 160 degrees celsius, Line a 24 pan muffin tray with muffin liners
  2. Sift the flour, cinnamon and mixed spice together into a large bowl, stir in the sugar and grated carrot.
  3. In a separate bowl whisk the oil and eggs, then pour it into the flour mixture and stir until combined
  4. Spoon the mixture into the cupcake liners and place in the oven for 20-25 minutes until the tops are lightly browned and a skewer comes out clean.
  5. Take the muffins out of the pan and allow to cool on a wire rack.

to make the icing

  1. Place the cream cheese and butter in a mixing bowl and beat with electric beaters until smooth, add in the icing sugar and orange rind and beat until smooth and pale in colour.
  2. Use a wilson 1M tip on a piping bag, fill with the icing mixture and pipe a swirl on top of each cupcake.

To make the carrot

  1. Wash your hands thoroughly and hold the orange starburst lolly in your hand when still wrapped, allow it to slightly warm. Alternatively you can use a heat pack and place the lolly on the heat pack for 10 seconds but be wary not to over heat it.
  2. Unwrap the lolly and flatten it using your hands, use scissors to cut the lolly into four pieces.
  3. Place 3 small green jelly lolly pics at one end with the ends overlying the edge of the orange starburst lolly and roll the orange lolly into a cylinder shape.
  4. Use a knife to score horizontal lines along the carrot.Repeat this process until 24 cupcakes have been made
  5. Place each carrot on top of a cupcake and mmmenjoy!

Jam donuts

 These are by far my favourite donut.  I’ve previously been partial to the chocolate iced donut but these by far surpassed that. Donuts are one of my favourite snacks/ dessert. It just can’t get better than deep fried batter with a sweet gooey filling.

So here is the recipe, hope you mmmenjoy this as much as I did!

Prep time: 10 minutes + 1 hour rising time Cooking time: 10-15 minutes 

Ingredients

for the batter

  • 200ml Milk
  • 1 teaspoon of caster sugar
  • 1.5 teaspoons of Dried Yeast
  • 3 cups of plain Flour
  • 60g caster sugar
  • 1 teaspoon of Salt
  • 1/2 a teaspoon of Fresh Nutmeg
  • 1 Egg
  • 60g Melted Butter
  • enough oil for deep frying

For the filling

  • 1/2 cup strawberry jam -or whichever jam you please
  • icing sugar for dusting

Method:

  1. Add 1 tsp of caster sugar to milk, microwave for 40 sec, then mix in yeast. Let sit for 3 minutes
  2. in a bowl mix together the flour, sugar, salt and nutmeg. Add in the one egg,  milk/yeast mixture and melted butter. Mix with a fork until roughly mixed then use your hands to bring it together. Knead for five minutes until silky in texture (add in more milk if it is too dry and not elastic enough.
  3. Place the dough in a bowl, cover and allow to rise for 30 minutes(I prefer to preheat my oven to the lowest setting then turn it off and allow the dough to rise in the oven with a cup of water to keep it moist)
  4. Roll out dough to 0.5-1cm thickness (do not make it bigger than 1 cm as they will rise, and when u fry them they will expand). Use a cookie cutter to cut out circles that are are 8cm diameter. Then lay them out on a tray and cover with cling wrap, and allow to rise for 30 minutes.
  5. Heat the oil in a deep pan to 190 degrees celsius, and drop donuts into the oil. The donuts will first drop to the bottom and then rise. Flip them once they rise (around 15-30 seconds) and allow to cook until very lightly brown and remove (beware they burn very very easily). Note that it will take less than 1 minute for them to cook. Then place them on some paper towel to dry.

For the filling

  1. Fill a pipping bag with a long nozzle tip with jam, press the tip into the donut and squeeze some jam in.
  2. repeat on each donut until done.
  3. Dust the donuts with icing sugar and mmmenjoy

 

Donuts

 

Due to national donut day yesterday I thought it was only fitting that I make some mmmdelicious donuts for everyone to enjoy.

These are so much fun to eat, and there is nothing better than biting into that warm donut!

 

Prep time: 20 minutes + 1 hour rising time Cooking time: 15 minutes

Ingredients:

  • 200ml Milk
  • 1 teaspoon of caster sugar
  • 1.5 teaspoons of Dried Yeast
  • 3 cups of plain Flour
  • 60g caster sugar
  • 1 teaspoon of Salt
  • 1/2 a teaspoon of Fresh Nutmeg
  • 1 Egg
  • 60g Melted Butter
  • enough oil for deep frying

Topings:

  • Cinnamon sugar:- 1/2 cup caster sugar and 1 tbsp cinnamon powder
  • simple glaze- 1cup icing sugar and 1 tbsp water, 1/4 tsp vanilla essence
  • chocolate glaze -1 cup icing sugar, 1 tbsp water, 1 tbsp cocoa powder

Method

  1. Add 1 tsp of caster sugar to milk, microwave for 40 sec, then mix in yeast. Let sit for 30 minutes
  2. in a bowl mix together the flour, sugar, salt and nutmeg. Add in the one egg,  milk/yeast mixture and melted butter. Mix with a fork until roughly mixed then use your hands to bring it together. Knead for five minutes until silky in texture (add in more milk if it is too dry and not elastic enough.
  3. Place the dough in a bowl, cover and allow to rise for 30 minutes(I prefer to preheat my oven to the lowest setting then turn it off and allow the dough to rise in the oven with a cup of water to keep it moist)
  4. Roll out dough to 0.5-1cm thickness (do not make it bigger than 1 cm as they will rise, and when u fry them they will expand), and cut out donut shapes either with a donut cutter, or with two circle cutters. Then lay them out on a tray and cover with cling wrap, and allow to rise for 30 minutes.
  5. Heat the oil in a deep pan to 190 degrees celsius, and drop donuts into the oil. The donuts will first drop to the bottom and then rise. Flip them once they rise (around 15-30 seconds) and allow to cook until very lightly brown and remove (beware they burn very very easily). Note that it will take less than 1 minute for them to cook. Then place them on some paper towel to dry.

for the icing

  1. for the cinnamon sugar -cover the donuts in the sugar when still warm and enjoy!
  2. for the icing mix the ingredients of the glaze together. Our the glaze mixture into a shallow wide dish and just dip the top of the donut into the icing mixture and allow to set

 

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

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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!