Mini Choc Bit Brownies

These little brownies are easy to make and taste yummy too. You could also add chopped walnuts or pecans as well as the choc bits or make it triple choc with dark, milk and white choc chips! You will need:

• 100g dark cooking chocolate, chopped


• 75g butter, chopped


• 2/3 cup caster sugar


• 1/3 cup plain flour


• 2 tablespoons cocoa


• 1/2 cup milk choc bits


• 2 eggs, lightly beaten


• icing sugar

1. Preheat oven to 160 degrees C and place small paper liners into 1 x 24 hole mini muffin pan


2. Place chocolate and butter into a small saucepan and melt over a low heat. Remove and allow to cool.


3. Place sugar into a medium bowl. Sift in flour and cocoa, add choc bits, eggs and chocolate mixture. Stir to combine.


4. Spoon mixture into muffins pans and bake for 20 minutes or until cooked when tested with a skewer. Leave to cool for 5 minutes, remove from pan and place onto a wire to cool completely. Dust with icing sugar to serve.


5. Enjoy! :)

Recipe from Total Girl Party Cookbook

Masquerade Cake

I made this cake a while ago- August last year in fact- for a friend's birthday. She was having a masquerade party and I offered to make the cake and here is what I came up with. It is a white chocolate mudcake with white chocolate ganache on the bottom layer and purple buttercream for the mask. I was pretty pleased with how it turned out and the birthday girl like it too!

I made two 20cm square cakes and cut one of the cakes into the shape of a mask. I covered the bottom layer with white chocolate ganache. Yummy!

Then I covered the mask with the buttercream. I decorated the cake with purple sugar sprinkles, cachous and apricot balls. I also tied a ribbon around it and stuck a fake branch with flowers on it into the mask.

Not too bad for my first decorated cake :)

The birthday girl cutting the cake!

Lots of love,

Little Miss Cupcake

Mars Bar Slice

This slice may just be the easiest slice ever- its basically melted Mars bars and butter, mixed with rice bubbles and topped with chocolate. My great-grandma, who we called Lolly Nan, used to make a Mars Bar slice similar to this. It's really yummy!

You will need:

• 90g butter
• 3 x 85g Mars Bars (or 5 x 52g Mars Bars- I used caramel Mars Bars but you can use normal ones)
• 3 cups Rice Bubbles
• 200g milk chocolate

Roughly chop the Mars Bars.

Place in a microwave safe bowl with the butter.

Microwave for 1 1/2 minutes on medium and then stir.

Pour the Rice Bubbles into the Mars Bar mixture one cup at a time and stir.

Press mixture into a baking paper lined slice tin with the back of a spoon.

Then break the chocolate into squares and place in a microwave safe bowl. Microwave for 1 minute on medium and stir. You might need to microwave it for an extra 20 seconds if it's not completely melted.

Pour the melted chocolate over the slice and spread evenly. Refrigerate until the chocolate hardens.

Once chocolate has hardened, remove slice from tin and place on a chopping board. Wait for it to come to room temperature before slicing it.

You can also use a cutter to cut out shapes from the slice.

This one got cracked because it was too cold when I cut it.

Easy and yummy. Enjoy!

Recipe adapted from here.

Hi! Sorry I haven't posted anything for a while. Our internet connection was really slow last week so it would have taken ages to post something.
I thought I would post a couple of things I've made recently. I made this pie a couple of weeks ago. It is like a lemon meringue pie except pineapple. The recipe for the pie is by Perrys' Plate and I used Pioneer Woman's recipe for the pie crust, which actually came from a woman named Sylvia.

It was delicious!

I also made this cake last week using Pioneer Woman's recipe. It was also super yummy.

Yum!

And in keeping with the fruity theme, I thought I would post this picture of a strawberry pillow I made. Not edible but totally cute :) The instructions come from a book called Sew Pretty Homestyle by Tone Finnanger, which is full of heaps of gorgeous things to sew.

And that's about all for now.

Lots of Love

Summer Cupcakes

On the weekend I made these cute cupcakes using my favourite summer fruits: nectarines, strawberries and passion fruit.

Here's what you'll need to make them: 125g butter, 1 cup caster sugar, 2 eggs, 1 1/2 cups SR flour, 1/2 cup milk, and 2 nectarines, chopped. I didn't end up using the passion fruit in the mixture. I just realised that egg has a frowny face :( aww poor egg.

Begin by beating the (softened) butter for a couple of minutes.

Next add the sugar a little at a time and beat until light and fluffy. The method I use to make cupcakes is from the Crabapple Bakery Cupcake Cookbook.

Once all the sugar has been added, add 1 teaspoon grated lemon rind. Oops forgot to put that in the ingredients list.

Add the eggs one at a time, beating for about a minute after each addition.

Then add a third of the flour and mix on low speed until just combined.

Then add half of the milk and mix on low speed. Repeat with the remaining flour and milk, ending with the flour.

Fold in the chopped nectarines.

Spoon the mixture into cupcake cases. I got 11 cupcakes out of this mix but I think the cupcake cases I used were a bit bigger than normal ones. I used Robert Gordon cases by the way- aren't they pretty?
Bake for about 20 mins in a 180 degree C oven.

To top the cupcakes off I made passion fruit icing from the Crabapple Bakery Cupcake Cookbook and put a strawberry on top. Unfortunately the cupcake cases ended up a bit greasy and lost their colour a bit so I slipped another one over the top to cover it for these pictures.

The cupcakes were really yummy- you could taste the lemon in them and the icing was passion fruity and not too sweet.The perfect summer treat!

Cherry Ripe Cupcakes

Happy New Year everyone! I thought I would start off the year with a sweet treat, so I decided to make choc-chip cherry cakes, or as I call them Cherry Ripe cupcakes. The recipe is adapted from a recipe in the Australian Women's Weekly Cupcakes cookbook, which uses glace cherries instead of Cherry Ripe.

Here's what you will need to make them:

• 125g butter, softened
• 1/2 teaspoon coconut essence
• 2/3 cup caster sugar
• 2 eggs
• 1/3 cup milk
• 1/2 cup desiccated coconut
• 1 1/2 Cherry Ripe bars, chopped
• 50g dark chocolate, chopped
• 1 cup SR flour
• 1/4 plain flour
  
  
  

  Beat butter, essence, sugar and eggs in small bowl with electric mixer until combined. Next time I might add 1 teaspoon of the coconut essence because you couldn't really taste it.

Add the milk,

coconut,

chopped Cherry Ripe and chocolate,

and the sifted flours. Stir until combined.

Divide the mixture among 12 cupcake cases. I used cute Cherry ones that I got for Christmas. Bake in preheated oven at 180 degrees C for about 20 mins. I baked mine for 25 mins and they were a tad overdone.

For the ganache you will need 1/4 cup cream and 100g milk (or dark) chocolate, chopped. Easy!

Bring the cream to a boil in a small saucepan.

Pour over the chocolate in a small bowl and stir until smooth.

You can use the ganache straight away and dip the cupcakes or you can leave it to sit at room temperature and then spread it. I topped mine with fresh cherries. Delicious!

P.S. I got Pioneer Woman's cookbook for Christmas and I am going to attempt the Cinnamon Rolls I'll let you know how they turn out!