Happy Easter! - Dark Chocolate & Hokey Pokey, Strawberry Flavoured White Chocolate and Choc Mint Hearts

Happy Easter Dear Readers!
.. bit late I know :p

I bet you are sick to death of seeing cupcakes, well they have been on holiday with me for the last few days whilst I went back home.

On Wednesday it dawned on me.. Thursday night I was driving home to visit my family and still haven't made any Easter Goodies! I thought to myself.. "OH CRAP!".. I'd already promised my family that they would be receiving hand made goodies so I couldn't go back on that now.

I panicked.. At lunch I raced to Robins Kitchen at Mt Ommaney and they were completely sold out of Egg Moulds. I knew that I should have bought some 2 weeks ago! *Face Palm*. After work I was supposed to get home early because Mr. BB needed to use my car.. I was naughty and raced to Spotlight Indooroopilly, my heart sunk to see the ravaged shelves. There was nothing left!

I gave up and decided to just buy some store bought Easter presents. I went for 1 last look around for ribbons and other nick nacks only to find some heart shaped bath bomb moulds.. I was SAVED!

I was also making some ensaymada that night for my Mum so I knew that it was going to be a long night of goody making.

I started by making some hokey pokey. I'd always wanted to know how to make it until I was watching Nigella one day. Here is her recipe put to use.

Dark Chocolate Hokey Pokey Easter 'Eggs'

Makes 4

INGREDIENTS
200g Dark Cooking Chocolate

200g Castor Sugar

120g Golden Syrup/Treacle

3 Tsp of Bicarbonate of Soda

Method

Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup – this will take 3 minutes or so

Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold.

Turn this immediately onto a piece of reusable baking parchment or greased foil.

Leave until set and then bash at it, so that it splinters into many glinting pieces.

Once set, melt your chocolate in a bowl over simmering water.

Once melted use a paintbrush to coat the inside of your mould.

Stir in the hokey pokey with the remaining melted chocolate.

Spoon into molds and refrigerate for 20 minutes until set.

Strawberries and Cream 'Eggs'

Makes 2

INGREDIENTS

200g White Cooking Chocolate
1 tsp Strawberry oil- Not Essence

METHOD

I was running out of time as I made these ones the morning before I left so I melted my chocolate in the microwave stopping and stirring at 10 second intervals until fully melted.
Stir in strawberry oil and pour into moulds.

Refrigerate for 20 minutes or until set.



Dark Chocolate and Peppermint Easter 'Eggs'

Makes 2

INGREDIENTS

200g White Cooking Chocolate
1 tsp Peppermint oil- Not Essence

METHOD

Melt in microwave stirring at 10 second intervals until melted. Stir in peppermint oil and pour into moulds.

Refrigerate for 20 minutes or until set.


I bought some noodle boxes from spotlight 4 for $3.99 and stuffed them with crepe paper along with some goodies - eggs, chickies and my yummy chocolates.

How does this compare to overly priced, store bought eggs? I don't know about you but I love things from the heart.. :D

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Cookies and Cream Frosting on top of Martha's Devil's Food Cupcakes.. You may have tasted the honey, but I have the hive.

Honest to god love that saying.. It applies to many aspects in my life. I could go on for ages explaining, but I bet you the smarty pants reader has figured it out already ;)

That saying also applies food. I get so frustrated after I'd taste something, then person who made it refuses to share their recipe. So there goes the saying.. "You tasted the honey, but I have the hive".

It is hard to explain, but you feel some kind of sick power knowing that they would have to come back to you for more.. That is why I started my blog - I mean why keep it to myself when I can share it for anyone to enjoy!

Here is one recipe I've always wanted to make but never knew what the exact ingredients were

Unfortunately this recipe didn't make the cut for my cupcake stall. So feel free to make this recipe.. Definitely tasty!

Devils Food Cupcakes with Cookies and Cream Frosting

Again, Martha's Devils Food Cupcakes featured my previous post

Devils Food Cupcakes
By Martha Stewart

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature

Directions

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each

• Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

• To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Cookies and Cream Frosting
Sourced from Annies Eats

Ingredients
1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs

For garnish:
24 Oreo cookie halves

Directions:

To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves

Did I also mention that you can now be a fan of Brisbane Baker on Facebook? Check me out!

Devil's Food Cupcakes with Dulce de Leche frosting - Cupcake adventure is still on.. I'm BACK!

In one of my recent posts Crushed Dreams.. Cupcake Stall Failure I'd mentioned that I couldn't sell my cuppycakes at the Rocklea Markets due to food safety red tape, I was pretty cut about it, but the nice man who manages the stalls has allowed me to hold my stall as a once off! I'll be there Sunday 18th April at stall #235... I'm BACK!

I'm super stoked to get out there next month! I have been testing a few recipes to try taste, difficulty to make and also what would sell. Here is one what will be featured at my stall. I bring to you Devil's Food Cupcakes with Dulce de Leche frosting.

Devils Food Cupcakes
By Martha Stewart

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature

Directions

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each

• Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

• To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Dulce de Leche Buttercream Frosting

Ingredients

• 3/4 Cup of Dulce de Leche
• 3 Tablespoons heavy cream
• 1 teaspoon vanilla
• 4 cups powdered sugar
• pinch of salt
• 120g Unsalted Butter

Directions

Cream together softened butter and powdered sugar on low using an electric mixer.

Add cream and vanilla and beat on medium speed until smooth and no lumps appear.

Scrape down the sides of the bowl.

Add the prepared dulce de leche and beat to incorporate.

Frost cooled cupcakes using a knife or a pastry bag and tip.

My love hate relationship with late night shopping

There are a things I absolutely love and absolutely hate about late night shopping.

I love how it is a chance for those who work 9 - 5 to go out and shop at their leisure without the stress about getting back from lunch on time, or whether or not your boss asked for gherkins on their subway, what you forgot to pick up at Woolies for tea.

Things I hate about late night are the gazillions of teeny boppers standing around telling stories about how they let such n such touch their something or other, no seats in the food court after some gross troll pushes you in the line in Hanaichi and mutters "The food is dreadful!".. (well what do you expect for $6.50!) and finally myself not being able to control myself at Robins Kitchen!

I've been meaning to buy a new piping set for quite a while as I only have a junior piping bag and individual plastic tips I'd picked up here and there. I bought the d.line 18 piece piping set for $29.99. What a bargain considering I saw it at House for $39.95.



I can't wait to put it to the test! I have a great cupcake adventure coming up on the weekend.

Stay posted dear readers!

Dulce de Leche made with my New Ronson Slow Cooker

Some days, I really wonder why I don't think before I spend my money. I absolutely hate buying something only to realise I could have spent it on something else what is 100x better.

For example: Actually paying for my personal mail to be sent from work instead of being busted by the receptionist and paying it in the end anyways. Yeah.. hope you're reading this!!

Lesson learned

Paying for mail = Honest BB (100x better than the below)

Not paying for mail = Receptionist having a kitten over the 55c you should have paid in the first place, and the other one being sour on you because the 2 failed to communicate to each other about the payment and she thinks you still haven't paid..

I do have to add, we are no longer in recession and it is just 55c.. You FAIL!

Anyways back to my story. Last week I was out of cash as it was the weekend before my pay day and I had already spent all of my hard earned cash at spotlight, going crazy over patty pans, various sprinkles and not to forget ribbon. After that, I'd realised Target had a sale on for a 7.5 L Ronson slow cooker, reduced From $89.95 to only $39.95. AHHH!!! How could I have not noticed this!!??

I had set myself a goal this year, I said to myself this IS the year I am going to buy a slow cooker. In past years I would put it off every pay, then it would be summer again- too hot for slow cooked foods. Well, this year WAS the year I would finally get my slow cooker.

After some convincing/bribing with a yummy baked egg toast cups as a hangover cure, Mr. BB went out and purchased one for me. What a keeper :). I broke in my brand new toy as soon as I got it home with my late Dad's braised steak recipe (normally done in an electric frypan).. Just to let you know Daddy, it was substantially improved :D

I've always wanted to try and make dulce de leche on a stove top but never had the patience. Yesterday, instead of working again, I had come across a recipe for it made in a slow cooker. Problem solved!

Put it on before bed time and wake up to indulgent dulce de leche! I guess this brings new meaning to stress free cooking!

Slow Cooker Dulce de Leche

Preparation: 5 Mins

Cooking Time: 8-12 Hours

Ingredients:

2x 250 mL cans of condensed milk
Water to cover

Equipment:

1x Slow cooker

Method:

Peel of the labels of the cans and place into the bottom of the slow cooker.

Fill with cold water, enough to cover the cans by 1-2 inches of water

Set to low and leave overnight (8-12 hrs).

I know what you are thinking, are these are going to explode? I was a bit concerned too, but at you can see here, my little potential hand grenades didn't go off. Please ensure that you let them cool in the pot before removing.. just in case.

I'd left mine for about 12 hours. I eagerly peeled the tops off of my cans and check out the result.. Yum yum!

Does anyone have any stories about spending their money more wisely?

Crushed Dreams- Cupcake Stall Failure

I've always wanted to bake for a living, but since moving out of home at 16, becoming an apprentice pastry chef has become more and more less likely. Due to every day expenses, car, rent, bill, credit cards. I just can't afford to change industries.

Last Thursday I had a fantastic idea that I could open my own cupcake stall at the Fresh Markets at Rocklea. I'm in it more for the experience than money, like cmon, how wouldn't want to bake and ice 300+ cupcakes?

I had it all planned out in my head- Expenses, estimated GP, marketing ETC. But I through the planning stages I came across a major pitfall. Any food that is intended for retail sale, or food offered for immediate consumption would require labelling (Ingredients, intended use and also nutritional information).

This wasn't too bad.. However, it later revealed that I would also need to prepare and cook my little cuppycakes in a commercial kitchen.. Although my kitchen is very clean, there was no way in hell my kitchen in the rental house I live in now could become registered.. The cost of a mobile kitchen was $200/day and also most halls for hire that had a kitchen as not rated for commercial use.

Well there goes another idea down the drain all beacause of rules and regulations.

Could I get any suggestions as to how to change industries without being dirt poor?

Moist Banana Cupcakes with honey Cinnamon Buttercream Frosting

So dear readers, from my last post I bet you are still wondering what the other half my baking pan was filled with. Well I had used the same Banana Cupcake batter for the Elvis cupcakes for these ones too!

I guess this shows the versatility of the humble nana cake :D

Super Moist Banana Cupcakes
From BB's cooking folder :D

Ingredients

Makes approximately 15-18

1 2/3 cups plain flour

1 tsp baking powder

1/2 tsp bi-carb

1/4 tsp salt

3 medium overripe bananas

1/3 cup full cream milk

125g unsalted butter

1 1/4 cup sugar

2 large eggs

1 tsp vanilla extract

Line a 12 capacity cupcake tray with patty pans and preheat the oven to 180 degrees.



Mix flour, baking powder, bi-carb, and salt into a bowl, set aside.

In another bowl, mix the bananas, vanilla and milk, set aside.



In your main mixing bowl, beat butter and sugar until light and fluffy, add in eggs one at a time. Beat until well combined, light and fluffy. Be careful not to overbeat.

Pour in 1/3 of dry ingredients, followed by 1/2 of the wet. Ensure that you end with the last 1/3 of the dry ingredients.

Add batter into paper lined muffin tin, I like to use the 1/4 measurement cup as this ensures that they are universal in size and pop into the oven!

Cook for 15-20 Minutes!

When a skewer comes out clean, remove and set aside to cool.

Honey Cinnamon Buttercream Frosting

1 & 1/4 cups icing mixture
60g Unsalted butter, softened
1 Tbs Honey
1/4 teaspoon of Cinnamon
1-2 Teaspoons of milk- if you find that the mixture is too dry

Beat butter, honey and cinnamon until light and fluffy, slowly add sugar. Add milk if mixture is too dry