17. A Cake To Celebrate!!

January 8, 2012 0 Comments

So last year i put on a huge hulla-ba-loo for my daughters first birthday where i made about a bajillion different sweets and went a little pink crazy! So when my step sons birthday rolled around i thought to myself, i better get my act into gear and make him a little something special…

I know he loves chocolate so the flavour of the cake was easy, but when it came to what on earth i should make the cake into i had NO idea… I mean 11 year old boys right? What on earth do i know about 11 year old boys?

ANYWHO…

I asked him.

And guess what 11 year old boys want their cakes to look like?

Lamborghini (yes i had to do a spell check on that one…)

Now when he first told me i thought to myself, a car, easy, not too hard…. OH MY was i wrong…

Do you people know what a Lamborghini looks like?

Let me show you….

My heart started pounding, you know that kind of anxious pounding you get when you start thinking you have gotton yourself in too deep?

So then my step son found this image for me to use…

And i began thinking, yeah i could maybe manage some sort of version…

So it began…

The Cake – Chocolate of Course

Stuff You’ll Need (recipe taken from “Gifts From the Kitchen” by Annie Rigg)

300grams dark chocolate (i used 70%)
200grams unsalted butter
6 large eggs, seperated
200grams castor sugar
150grams almond meal
1tbls plain flour
pinch of salt

How i did it

Preheat the oven to 170 deg cel, grease and line a tin of your choice. As i was making a car cake i used a wide square loaf tin. You may just have to adjust the cooking time depending on what tin you use.

Break the chocolate up and place in a heat proof bowl with the butter. Place in the microwave and zap for short bursts stirring in between to melt. Set aside to cool.

Place the egg yolks and sugar in a bowl and mix with a hand mixer on high until thick and pale. Slowly add the cooled chocolate mixture and mix until smooth. Fold in the almond meal and flour.

In a separate clean bowl whisk the egg whites with the salt until thick and hold stiff peaks. Slowly add the whites to the chocolate / flour mixture making sure not too loose any air.

Place in the tin and into the oven for about 50-60 minutes depending of course on the size tin you have used. Make sure you check in on it every so often and if the top is browning too much be sure to cover it.

Once cooked remove from the oven wrap and freeze.

Now to the carving and the icing of the car cake…

I didnt actually manage to get many images of the creation as i was totally in a zone and really really focused on getting it right. My husband managed to find me a model car to work off and i created a template on paper to sort of guide me on the shape.

Basically like with making any shape cake i got the basic details down pat and left the rest to the icing.

and yes, yes i am a VERY messy cook!

Anywho…

I am not sure if i actually did this right as i have never used marzipan before, but i gave it a shot and it sort of worked…. There is always a next time to figure it out better!

I used premade marzipan and bought some dyes. I kneaded the marzipan out and added the colour, using icing powder to dust the bench.

I rolled the marzipan out and used some warmed jam as glue on the cake before placing the sheet of marzipan over the cake…. Umm does that make sense?

The marzipan is rather like play dough and i was able to, more easliy than expected, form the shapes i required for the car, stick them on and smooth the joins over.

I am sure most of you have done this sort of thing before but to be honest i was quite impressed with myself for my first real attempt at creating a ‘designer’ cake! Anywho, here it is… Let me know what you think!!

Oh and FYI the cake is DIVINE! Very heavy, kind of like fudge very easy to mould / carve!

and here is just how much fun we had with all the family eating the very very rich cake!!

Filed Under: 2. Make 30 recipes chosen by 30 people, 30 before 30, Cooking, Fifteen to Eighteen Months, My Miracles Life Begins, Sweet

16. What to serve with marmalade?

December 30, 2011 0 Comments

Now as part of my 30 before 30 quest i thought i would make my friend from the gym some white chocolate bread to go with all the condiments i made for her as a gift for chirstmas. She loves white chocolate and what better way to enjoy marmalade, nut butter and lemon curd then to place it on top of chocolate bread?!

I didnt have a recipe i simply thought i would give this combination a shot and see how it went… The reports back were fantastic and as far as i am concerned that means it is a winner worthy of the blog ;o) oh and worthy of being number 16 on my list!!

White Chocolate Bread

Stuff you’ll need

300 grams of white chocolate (you could sub in milk or dark chocolate if you prefer)
3 cups bread flour
2 tsp yeast
1 cup milk
1 tbls sugar
pinch of salt

How i did it

Chucked it all in the bread machine and put it on normal white bread setting.

Filed Under: 2. Make 30 recipes chosen by 30 people, 30 before 30, Cooking, Fifteen to Eighteen Months, My Miracles Life Begins, Sweet

14. Chocolate, nut and fig christmas cake

December 22, 2011 0 Comments

YUM is all i can say.

And i will say it again…

YA-UH-MMMM!

This one was just divine I made it for our Christmas celebrations with my side of the family (hence why it is number 14 on my list… While it wasnt specific to one person it was baked especially for “The Bowens” and i cant tell you just how much we all enjoyed it! So much better than the traditional Christmas cake – and so SO much richer!

Stuff you’ll need

125g dried figs
3-4 tablespoons of rum (or enough to cover the figs)
100g almonds
100g walnuts
50g plain flour
1/2 tsp ground cinnamon
pinch of salt
350g dark chocolate (70% coco)
150g butter
5 eggs, separated
75g caster sugar
4 tbls honey

How i did it

I followed the recipe! ( as found here in this book)

Chop the figs and soak them over night in the rum.

Preheat the oven to 150 deg cel. Grease and line a spring form tin – 23cm.

Toast the nuts in the preheated oven until pale golden. Let cool then roughly chop. Place in a bowl with the flour cinnamon and salt and mix to combine.

Place the diced butter and chocolate in a microwave proof bowl and give a zap stirring every 20-30 seconds to ensure you dont burn the choclate, set aside to cool.

Whisk the egg yolks, castor sugar and honey together until thick and pale – i used an electric mixer for this. Add the chocolate mixture, the dry mixture plus the fig and rum mix. Fold in together until smooth.

In a clean dry bowl place the egg whites and a pinch of salt, whisk until stiff. Slowly fold the egg whites into the choclate mixture being careful not to loose to much air.

Place the mixture in the baking tin and into the oven it goes for about an hour. Keep an eye on the top and if it is browning too much be sure to cover it with foil.

Once cooked – check using a squewer that comes out clean, allow to cool in the tin then remove and wrap in foil and glad wrap. You can store this in the cupboard but i prefer to keep these sort of things in the fridge!

You can serve with a nice chocolate gnache as i did, sprinkle with icing sugar or if you like to decorate use marzipan and make it more like a traditional Christmas Cake!

Whatever you choose be sure only to cut a thin slice as this one is deadly!!

Filed Under: 2. Make 30 recipes chosen by 30 people, 30 before 30, Cooking, Fifteen to Eighteen Months, My Miracles Life Begins, Sweet

The Cookies That you will just HAVE to make!

December 5, 2011 0 Comments

Ok so my wheat free baking continues and well i have had yet another success!

I guess once again just like my carrot cake, this one can be converted into whatever kind of cookie you love best of all… I used rasins in this one, but you could easliy chuck in some nuts or choc chips or even make them into jam drops if you like…

I have plans to test it using some of the jam i made and making it like a shortbread jam slice, but i guess that is another post!!

Anywho back to the recipe…

Stuff you’ll need

115 grams of nut butter
1 egg yolk
1/2 cup honey
1 cup almond meal
1 cup coconut
1/2 cup raisins

How i did it

Fairly simple really. Beat the nut butter and honey together until smooth add the yolk and beat again, add the almond meal, coconut and raisins and fold through. Roll into balls place in a preheated oven at about 180 deg cel for about 20 minutes (depending on the size of your cookies). Once baked allow to cool and eat! Obviously like any other cookies the more you bake them the crunchier they are… So if you like soft cookies – less time, if you like uber crunchy cookies – more time…

ENJOY!

Filed Under: Cooking, Fifteen to Eighteen Months, My Miracles Life Begins, Sweet, Wheat Free

Nuts bout Nutbutter

December 2, 2011 0 Comments

If you know me, which i am sure you all do by now, you know just how much i love peanut butter… And well my obsession has gone one step further…. Not just peanut butter, but nut butter.

The other week i had an inkling to buy a heavy duty food processor… I was just about to write dont ask me why, but truth be told i have been dying to buy myself one for ages i just havent had the balls to spend the money on such a ‘luxury’ item. Anywho to cut a long story short i found one on special and just couldnt help myself…

And so began the nut butter EXTREME obsession.

Last week attempt number one left me in awe of my fancy new machine… You see i bought some raw almonds roasted them, chucked them in the food processor and 15 minutes later – ALMOND BUTTER! No added oil, no added sugar, no added preservatives, no added crap at all! And boy oh boy was it yummy!

I told a friend about it and when she asked what i spread it on she just looked at me crazy cause i said i ate it straight from the jar!

Anywho today i bought some raw organic mixed nuts – they were on special i think it was a combination of pecans, almonds, brazil nuts, cashews and some hazlenuts and thought i would attempt nut butter again… Yes i know that i will eat it all from the jar but you know what? ITS YUMMY!

Stuff You’ll need

500grams raw nuts of your choice
an awesome food processor

How i did it

Roasted the nuts for about 10 minutes tossing so they dont burn. Then place them in the processor and just keep processing until it becomes butter

Doesnt it just make you want to stick your spoon in it and eat it like icecream?!

Filed Under: Cooking, Fifteen to Eighteen Months, My Miracles Life Begins, Sweet, Wheat Free

Fruit Cake, Carrot Cake, whatever you want to add to it cake!

November 27, 2011 0 Comments

So it seems that while technically i may not be medically intolerant to wheat i am beginning to think my belly has taken a stance against it! Last weekend after indulging on some granola (ok a lot of granola) a sandwich for lunch and pastry for tea i completely regretted it – and not only because i gained weight, but also because i ended up with terrible tummy aches all night!

Anywho whatever the case i decided to come up with a cake recipe that could be converted into whatever flavor you choose while still being wheat free… And this one while not sugar free IS processed sugar free – in other words i used honey instead of sugar much better for you (sort of)

I made two variations this afternoon and i think that it would pretty much work no matter what flavor you were feeling like!

Stuff You’ll Need

4 eggs separated
1/2 cup honey
1 cup coconut
1 cup almond meal

1 tsp cinnamon
2 cups dried fruit of your liking (i had dates and saltanas in the pantry)

3 carrots grated
1 tsp all spice
1 tbs honey

How I did it

Place the honey and egg whites in a bowl and beat until stiff peaks form. Fold in coconut, almond meal, and egg yolks. Separate in to two batches if you are making two variations, if just making one variation keep in one bowl.

Fold in the remaining ingredients depending on which variation you are making. You could also use some chopped apples to make an apple cake. You could add sultanas or raisins or walnuts to the carrot version… Ummm you could swirl in nut butter or soften dates, or top it with melted jam. I guess this one will take you as far as your imagination can!

Place in a lined & greased cake tin and bake in a preheated oven at 150 deg cel for approximately 30-45 minutes depending on how large the cake tin you have used is…. Basically do the knife test and if the top is browning too much cover it

YummyYumYum…. Enjoy!

Filed Under: Cooking, Fifteen to Eighteen Months, My Miracles Life Begins, Sweet, Wheat Free

12. All Natural Granola

November 21, 2011 0 Comments

If there is one thing i remember about my father it is that when we were young he would spend about 1/2 an hour every month or so making up a combination of muesli and cereals to create the “perfect” breakfast cereal for him…. Now at the time my sister and i thought this combination was the most disgusting thing known to man, but as i grew older i came to like it and now i myself (when i do have cereal) like to do the combo thing, i mean when there is nothing you like – make it right?

Anywho over the weekend i made some granola for my father and while he didnt ask me to make this for him i am counting it as one of my 30 before 30 anyway as i know that if he were to suggest a recipe this would in fact be something he would choose oh and it was so awesome i am making it again for the next time i head down there!

All Natural Granola taken from Gifts from the Kitchen by Annie Rigg

Stuff you’ll need

50g whole almonds
50g pecans
200g rolled oats
50g pumpkin seeds
25g sesame seeds
50g sunflower seeds
50g desicated coconut
125g dates
100g apricots
2 tablespoons sunflower oil
175g honey

How i did it

Super easy! Preheat the oven to 180 deg cel.

Roughly chop the almonds and pecans as well as the dates and apricots. Place them in a large bowl along with the other ingredients. In a small saucepan slightly warm the honey and oil so that the honey is really runny but not boiling. Pour the honey mix over the nut and fruit mix and stir so that all the ingredients are coated evenly. Place in an oven dish and into the oven. Cook for about 30-45 minutes or until golden, stiring every 5-10 minutes so you get an even roast.

Enjoy with yoghurt…. NomNomNOMMY!!

Filed Under: 2. Make 30 recipes chosen by 30 people, Cooking, My Miracles Life Begins, Sweet, Twelve to Fifteen Months

9. Macadamia, white chocolate and mixed berry muffins for the birthday man

November 5, 2011 0 Comments

So i believe i am up to number 9 now, the problem is time is ticking away too fast and i only have about 11 months to create 21 more recipes for others! EKKK… Better get cracking! By my calculations that is two each month from now on! Hmmmm… Anyone for cake – HELP!!

Ok so even though i havent tasted these ones i am told that they are SCRUMPTIOUS and that i somehow nailed the gnash on top… I am trying to remember but you may just have to bare with my dollop and blob qty’s as i kinda just made that one up as i went along!

The origional recipe was taken from here, and apart from changing it to mixed berries i pritty much just followed it to the tea… And as you are all aware as my oven is broken i even took a trip to my wonderful mother in laws just to bake them! LOL that must be birthday love

Stuff you’ll need

100g white chocolate buds
3/4 cup (155g) caster sugar
2 cups (300g) self-raising flour
1/2 cup (80g) coarsely chopped macadamias
1 cup (125g) frozen mixed berries
1 egg, lightly whisked
1/2 cup (125ml) vegetable oil
3/4 cup (185ml) buttermilk

100g white chocolate buds
dollop of butter
swish of cream
12 macadamias
12 left over berries

How i did it

Preheat oven to 200°C. Line six 3/4-cup (185ml) capacity Texas muffin pans with paper cases.

Combine the white chocolate, sugar, flour and macadamias in a large bowl. Add all the berries to the mixture. Stir to combine. Make a well in the centre. Whisk the egg, oil and buttermilk in a jug. Pour into the flour mixture. Gently stir until just combined. Spoon evenly among the pans. Bake in preheated oven for 20 minutes or until golden and cooked through. Remove from oven, set aside to cool. Remove from tins and cool completely before icing.

Place some cream and butter in a saucepan and bring just to the bubble. Remove from the heat and add the chocolate, stir viciously until combined and smooth. Place a little of the gnash on top of each muffin with a nut and berry to decorate. Place in the fridge to set.

Filed Under: 2. Make 30 recipes chosen by 30 people, 30 before 30, Cooking, My Miracles Life Begins, Sweet, Twelve to Fifteen Months

Sesame Peanut Butter Balls

October 31, 2011 0 Comments

I actually dont know what to call these, but i guess sesame Peanut Butter Balls are appropriate as that is what is in the

So basically as you all know my oven broke – BOO! So i had to figure out something that was semi good for me and required no cooking that would satisfy my sugar craving for the weekend.

And i have to tell you that this one actually tasted good, and quite awesome for a hot summers night as it was last night. This one is another wheat free treat – all natural and not too sweet!

Stuff you’ll need

1/3 cup sesame seeds
2/3 cup coconut
1/3 cup peanut butter
1/3 cup honey
1/3 cup dates (the photo shows saltanas but when i used dates it worked better)
1/3 cup water

How i did it

So like almost all of my wheat free treats this one is uber simple! In a saucepan place the dates and water and bring to the boil / until the dates are softened. Dry toast the sesame seeds in a pan, lower the heat and add the peanut butter and honey. Add the coconut then the dates. You should have a moist consistancy. Roll small portions into balls and place in the freezer for an hour or so – until they are firm, it would work in the fridge its just i like super cold stuff.

Oh and if you were feeling fancy you could dip them in dark chocolate… Or replace the dates for dried apricots if you like.

Filed Under: Cooking, My Miracles Life Begins, Sweet, Twelve to Fifteen Months, Wheat Free

8. Double Choc for the X man!

October 29, 2011 0 Comments

I am only 4 and a half months late but none the less today i took my little nephew to the movies for his birthday… And what happens when you take an 8 year old to the movies? You need snacks of course!! So after researching some awesome recipes for him, the x man decided that he wanted peanut butter cookies by smitten kitchen – BUT – with extra choc chips. No worries right?

Except when your oven breaks of course!

For some reason half way through baking the oven stopped heating, who knows why, all i know is that it is going to cost me a fortune and that i simply can not live without my oven! Its only been about 24 hours now and already i am feeling the crunch. I mean for goodness sake i had to think of a wheat free snack that requires NO baking…. Butttttt thats another recipe for tomorrow maybe

Anywho back to the choc chip peanut butter slice… I can only assume that it was delightful as the little man ate a whole bag of them PLUS wanted more!! So if your feeling like a little ( a lot of ) chocolate then give this one a burl!

Stuff you’ll need

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup crunchy peanut butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
250 gram block of 75% cocoa dark chocolate chopped
250 gram block of white chocolate (i told you there was a lot of chocolate!) chopped

How i did it

Preheat oven to 180 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips. Place in a lined tin and squish down. I did attempt to form cookies out of them but there were so many choc chips the batter wouldnt stick together! Now if you are me you will bake for 1/2 an hour, your oven will break so you will stick it covered under the grill for another half an hour, then have a genis idea that you would for some reason un cover it and leave it under the grill to burn. You will then freak out, get depressed, wipe a tear from your eye, then scrap the burnt layer off the top wrap it in cling wrap and shove it in the fridge only to discover in the morning that it actually worked! But if your not me i would recommend baking for 3/4 of an hour in a 180 deg cel fan forced oven… Keep your eye on it and make sure you dont over bake it…

But you know, my way is totally cool!

This is us dazed and confused after the movies and my beautiful nephew about a number 8 on the puke scale! (he did consume almost half of the entire slice by himself!)