The best moment of my blogging career was when i got a whooping 1000 views in 2 months when i started my blog, followed by the century in likes and near happening century on followers! But this is a very special moment as i was currently nominated as the Versatile blogger award. how exciting! Many many thanks to dear jess from Therapy bread for nominating me! She has showed great support towards my blog! she herself has an amazing blog, please check it out! her recipes are very original and both exciting to try!
this is the award! looks wonderful doesn’t it!
During our trials the other day, I tested out a recipe for a cake that the Bride & Groom had requested. I’m not going to lie… it was completely disastrous, & nothing like what they had specified. What they had told us they wanted was something that wasn’t actually a cake. At least not in the traditional sense. They didn’t want chocolate. In fact, they wanted it light, fruity with strawberry, not too sweet, and a layer of almond nougat somewhere in the middle. What i ended up was this very dense layer of vanilla-caramel custard which was quite sweet, a layer of almond meringue which didn’t really stand up against the other flavors, and a very sticky layer of strawberry. It was miles off. I assure you, i was not discouraged. i decided to divide & conquer! i undertook the task of pulling apart & reassembling the recipe to achieve exactly what they asked for. I on the other hand decided that maybe they didn’t actually know what they wanted (sometimes we have an idea, but don’t know how to visualize it). With that in mind, I decided to take the specifications & flavors that they had outlined for us & give them a new edge. In my mind, the roulade was the perfect way to go. Technically it’s a cake, but the majority of it is whipped egg whites & yolks which gives it this wonderfully spongy & light texture. I also did half the dry ingredients with almond flour & added a touch of bitter almond to really bring out the flavor. Not overly sweet, not too cakey, kind of perfect. Then there’s thechantilly cream filling, light, fluffy, very little sugar, perfect to add a hint of vanilla too. & lets not forget the light layer of strawberry to add some intensity to those more subtly flavors & textures. It took me three attempts to get it exactly the way I wanted it, but overall I think I hit the nail on the head. Eirini & I will be presenting both options to them on Wednesday at the tasting along with the rest of the menu. Wish me luck! This was the final result!
- 3 eggs
- 1/4 cup caster sugar
- 2 1/2 tablespoons plain flour, sifted
- 250g strawberries, hulled, chopped
- 1/4 cup pure icing sugar, sifted
- 250g mascarpone cheese
- 2 tablespoons flaked almonds, toasted
- Pure icing sugar, to serve
- Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.
- Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.
- Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.
- Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.
What’s my favorite food? Ice cream and it will be probably forever. I’m constantly craving it and this salted caramel ice cream is my newest craving. It is the best ice cream I have ever made, yes strawberry gelato you are getting pushed to second. Side note: can anyone tell me the real difference between gelato and ice cream? I’ve read so many various opinions on this but so many of the recipes are nearly identical. My thoughts were that gelato had less fat and often used cornstarch in place of eggs, but over the years I’ve seen so many recipes for gelato that don’t hold true to that. In my opinion, gelato should have less fat, less egg yolks (or none at all) and use cornstarch instead and it should be softer and seemingly silkier than ice cream. With that said, this recipe could pass for gelato or ice cream, but since I’m in the Australia and ice cream is more common I guess we’ll just call it ice cream. Maybe it will just depend on the temperature you choose to freeze it too. I first ate this semi-firm and it tasted just like gelato, then I upped my freezer temperature and let it freeze until firm and it had the texture of ice cream. Another side note, this ice cream will need a lower freezing temperature as it contains salt if you want it to become firm. Funny that I’d never thought about that before but it’s like salt water, it takes lower temperatures to reach freezing point. If you are an ice cream lover like me and are looking for a new recipe to test out – please let this be the one. It’s simply amazing! My family devoured it and ended up sharing the last scoop. Enjoy
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/3 cup water
- 1/4 cup unsalted butter
- 2 cups heavy cream, divided
- 1/2 tsp vanilla extract
- 2 cups whole milk
- 2 1/2 Tbsp cornstarch
- 1/2 tsp coarse sea salt, partially crushed
Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar, corn syrup and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally (be careful not to burn it, it should become a deep orange with a bit of red/browness). Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in 2/3 cup of the heavy cream and immediately whisk to combine (it will bubble vigorously so be careful). Whisk until mixture is smooth then stir in vanilla. Set aside to cool slightly while preparing ice cream mixture.
- Preparation if the Ice-cream
In a separate medium saucepan, bring remaining 1 1/3 cups heavy cream and 1 3/4 cup of the milk just to a boil over medium-high heat, stirring occasionally. Meanwhile in a small mixing bowl whisk together cornstarch and remaining 1/4 cup milk until smooth. Once cream and milk mixture begins to bubble, stir in cornstarch mixture and reduce heat to medium-low, then cook stirring constantly until mixture has thickened well and coats the back of a wooden spoon, about 4 – 5 minutes. Remove from heat and stir in caramel sauce. Transfer mixture to a heat proof container and chill in refrigerator until completely cool, then transfer to freezer and chill until very cold, about 1 – 1 1/2 hours, stirring occasionally during chilling process. Process mixture in an ice cream maker according to manufactures directions, adding sea salt during the last 5 minutes of mixing. Return ice cream to container, cover and transfer to freezer and freeze until semi-firm or firm.
Please guys show some support to Katie who is new to WordPress! I checked it out and it was amazing! Check the link below! p.s she loves the cakes!
Riffing on one of my favorite cookie doughs, the one I use in SNC for the mesquite flour chocolate chip cookies, these decadent cookies get plenty of flavor and crunch from toasted walnuts and chopped banana chips. I have to admit, it was hard for me to resist adding even more ingredients (coconut, ground espresso, and on and on), but I fought the urge, and stopped short after the chocolate chips, oh and the wheat germ. Essentially I was on a bender in the bin section at the grocery store and these cookies were the result.
- 1 3/4 cups whole wheat pastry flour
- 1/2 cup (toasted) wheat germ
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- scant 1/2 teaspoon fine grain sea salt
- 1/2 cup unsalted butter
- 1 cup natural cane sugar (or brown sugar)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup banana chips, loosely chopped
- 1 cup chocolate chips
- 2/3 cup toasted walnuts, chopped
- Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.
- Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
- In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts – mix just until everything is evenly distributed.
- Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 – 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks. And enjoy the final outcome!
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Now this takes it up a notch., this recipe has barely any ingredients! If you are a fan of an eclair or profiterole, this is definite a crowd pleaser.
- 1 box of chocolate graham crackers
- 3-1/4 ounces of vanilla instant pudding
- 1 cup of peanut butter
- 3-1/2 cup of milk
- 8 oz of container of cool-whip
- 1 can of chocolate frosting
- Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
- Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
- Refrigerate for at least 12 hours before serving.
- Enjoy! and please show some love by liking or commenting!