Thursday, May 27, 2010
Saturday, May 22, 2010
- 375ml warm water
- 1 sachet of dried yeast
- Pinch of castor sugar
- 600g (4 cups) of bread flour - plain flour is fine to use but I find that I get better results with the bread flour
- 1 tsp salt
- 1/4 cup olive oil, extra for brushing
Friday, May 14, 2010
Thursday, May 13, 2010
Thursday, May 6, 2010
Mocha Cake- I doubled this recipe to make 2x 17cm round tins.
1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup strong brewed coffee, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temp
Preheat to 350°F. Line cake pan.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk and brewed coffee.
In a stand mixer, using a flat beater on medium-high speed, beat the butter and sugars together until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
Fill cake tin about 2/3 full. Bake for about 35-45 minutes or until a toothpick inserted in the center of a cake comes out clean. Let cool before frosting.
White Chocolate Buttercream Icing
1 c. butter, softened
2 c. confectioner’s sugar
6 oz. white chocolate, melted and cooled
3-5 Tbsp. of whipping cream or half and half
Beat butter and sugar until light and fluffy. Add white chocolate. Add whipping cream 1 tbsp. at a time until it is the desired consistancy.
Makes 3 1/2 cups
This cake also gave me a chance to practice some buttercream roses.
And mucked around with some piping tips
Cake cracked because I am always too impatient and didn't let it cool yet and flipped it onto the cake stand without trimming the top. Buttercream patched it up nicely though.
Sunday, May 2, 2010
One of my friend's little daughter's had just turned 5 and I was asked to help with making a cake for her party this afternoon.. She is really into princesses so Tish and I created this baby. Took a little while and I sacrificed my perfectly healthy back as we spaced the making process throughout the day, but it turned out beautifully.
We had used a regular yellow vanilla butter cake recipe and iced it with yummy strawberry buttercream icing. The little details on the flowers were made with gel icing.. nom nom.
I know there are a few imperfections from icing this in a poorly lit room, but are you all proud? :p
Thursday, April 29, 2010
My Review on Pizza Miltonio & What happened when I had a craving for anchovies but didn't want to Carb Load
I've decided that it is time for a career change & tomorrow is my last day at my work. I've just been to another staff member's farewell drinks and I came home a little bit tipsy and with the worst cravings for anchovies. I looked around the cupboard and couldn't even find anything remotely close to them to try and substitute and I didn't want to carb load after eating some wedges as a snack..
Result? Having Miltonio only around the corner on Baroona Rd Milton deliver me 2 large pizzas :).
Since moving to our new house we have become regular customers of this place. The pizza is fantastic! Even our housemate claims that the pizza is better than what he has tried in Italy. I wouldn't go that far, but they do come close.
When the delivery man arrived at the door I pretty much threw my money at him, grabbed the pizzas, slammed the door shut and ran to eat it in bed to watch Iron Chef America :).
The pizzas were thin, but not too thin and have just the right amount of toppings on them. I'd ordered the seafood to combat the anchovies cravings and a BBQ Chicken which is one of my favourites, but I'd ordered that to keep seafood hating Mr. BB at bay when he comes home from his Car Owners Club.
The seafood pizza had only prawns, clams, anchovies and garlic as a topping. I was a little bit let down from the mini shrimp on the pizza and tiny clams, but the anchovies were sufficent. I didn't get a photo until slightly more sober BB realized that I should blog about this..
I was pretty full after devouring an entire pizza, but I still did sneak a piece of the BBQ chicken. I already knew what it would taste like but I had to have it, it's just sooo tasty.. and I had to ensure that I wasn't telling my readers lies.. :) The toppings were chicken and bbq sauce but they were both great on their own.
I bet you're still wondering about the non-carb-loading? Well here is what happened :)
No offence to Miltonio, but as tasty as your pizza in it's entirety is, I really didn't want to put on any weight eating this at 9pm at night.
Recommend this Pizzeria!
Shop 17, Centro Shopping Centre
36 Baroona Rd
Ph: 07 3368 2144
View Larger Map
Monday, April 26, 2010
As you can tell, I have been a bit over cupcakes. I was hankering for something a little bit sweet to take on a picnic at Mt. Cootha today and had an excess of Ferrero Rocher's after stocking up at a clearance sale at Target.
So, I made brownies! I used my favourite brownie recipe from www.taste.com.au
They always turn out rich, tasty, fudgy and sooo good! Definitely my go to recipe that I can adapt to suit any flavour I want to add.
Skitso Magpie what was insistent that it was going to have some of our risoni salad
Mr. BB racing ahead.. Apparently whilst taking in the scenery, I was going too slowly
Fererro Rocher Brownies
Adapted from taste.com.au
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
12 Ferrero Rocher chocolates
4- Ferrero Rocher's chopped
1/4 cup chopped walnuts or hazelnuts.
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine. Mix in chopped Ferrero Rochers and walnuts.
Pour brownie mixture into pan. I have added the Fererro Rochers into the batter just before baking
Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.