tag:blogger.com,1999:blog-43190127768975698832024-03-13T13:24:52.504+11:00Sweet Inspirations By SarahThe adventures of an amateur bakerSarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-4319012776897569883.post-52255173224089312112014-04-12T12:23:00.000+10:002014-04-12T12:34:57.346+10:00Banana & Macadamia Muffins (Grain Free)<div class="separator" style="clear: both; text-align: center;">
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It's school holidays in Melbourne and so far this first week has been miserable weather. Luckily today the sun is shinning and I can actually see blue sky! For some reason this makes me want to bake so I've just made up a batch of these yummy muffins to have with a cup of tea this afternoon and some extras to put in the freezer for school snacks. They are a bit healthier then your average muffin so great to have on hand.<br />
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Enjoy xxx<br />
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<u><span style="color: #ea9999; font-family: Verdana, sans-serif; font-size: x-large;">BANANA & MACADAMIA MUFFINS</span></u></h2>
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<u><span style="color: cyan;"><b>Makes 12 small muffins</b></span></u></h3>
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<b><span style="color: cyan;">INGREDIENTS</span></b></div>
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<li><b>1/4 cup coconut oil</b></li>
<li><b>1/4 cup raw honey</b></li>
<li><b>4 eggs</b></li>
<li><b>1 medium ripe banana mashed</b></li>
<li><b>1 teaspoon vanilla extract</b></li>
<li><b>1/4 cup of milk or dairy free substitute</b></li>
<li><b>1/3 cup coconut flour</b></li>
<li><b>1/2 cup of macadamias roughly chopped</b></li>
<li><b>1 tablespoon of linseed or flax seed</b></li>
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<b><span style="color: cyan;">DIRECTIONS</span></b></div>
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<li><b>Preheat the oven to 180 degrees celsius and line a 12 hole muffin tin with liners.</b></li>
<li><b>Melt the coconut oil and honey together over low heat until softened and fully liquid and then remove from the heat to cool.</b></li>
<li><b>In a large bowl beat the eggs until smooth and then beat in the bananas, vanilla, milk and the honey/coconut oil mixture.</b></li>
<li><b>Mix the coconut flour through the batter and stir until well incorporated.</b></li>
<li><b>Fold the macadamias and flax seed through the batter and stir until well incorporated and then spoon the mix in to the prepared muffin tins.</b></li>
<li><b>Place the trays in the oven for 20 to 25 minutes or until golden and cooked through.</b></li>
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<br />Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-8473435826277056932013-09-03T20:45:00.000+10:002013-09-03T20:45:10.385+10:00I cant believe its not Nutella!<h2 style="text-align: center;">
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<u><span style="color: cyan; font-size: x-large;">Sugar Free Nutella</span></u></h2>
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As part of my campaign to cut back on the amount of processed snack or convenience foods that my children have access to after school I became fixated on Nutella. Mmmmm, sweet, silky smooth Nutella. Choc full of healthy fats from hazelnuts right? WRONG. Have a look at the ingredients list next time your dipping your spoon in to the Nutella jar. The first ingredient listed is sugar, the second is vegetable oil, hazelnuts don't come in until number 3, and then there is all the preservatives and emulsifiers. Now don't get me wrong I wont be banishing Nutella from my house forever, there is definitely a place for Nutella in baking and as an occasional treat straight from the jar. But in my house it had gotten to the point that I was buying a large jar of Nutella a fortnight, that was a bit excessive.</div>
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So to replace the Nutella sandwiches and toast that was consumed in copious amounts of a morning and after school at my place I now have what I like to call - 'I cant believe it's not Nutella'.</div>
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So here it is a sugar free Nutella recipe for you to try out. Feel free to add some stevia, argave syrup or a little but of caster sugar if you don't want to settle for my extreme sugar free version.</div>
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Enjoy xxx</div>
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<span style="font-size: x-large;"><u>Sugar Free Nutella Recipe</u></span></h2>
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This is a super quick and simple one, all you need is a food processor, blender or vitamiser.</div>
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<u>Ingredients</u></h3>
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<li>1 cup of hazelnut meal</li>
<li>2 tablespoons or cocoa or cacao or maca powder (<i>cacao and maca powder are available from health food stores and are a 'super food')</i></li>
<li>2 tablespoons of dextrose (<i>otherwise known as glucose powder and available from health food stores - here is also where you could replace you dextrose for another sweetener, if using stevia you may only need to use a very small amount, if using caster sugar, stick with 2 tablespoons)</i></li>
<li>2 tablespoons of coconut oil <i>(the coconut oil is added to get a spreadable smooth consistency, similar to that of Nutella, this may need to be adjusted if you use a liquid sweetener like agave syrup)</i></li>
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<u>Directions</u></h3>
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<li>place the hazelnut meal in the blender / food processor and process until some of the oils begin to extract from the hazelnut meal.</li>
<li>Then add all other ingredients and process until combined.</li>
<li>Store 'Nutella' in an airtight container and enjoy</li>
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-3562847355849143852013-07-19T10:34:00.000+10:002013-07-19T10:36:51.661+10:00Coco Pops Bear Cake<div class="separator" style="clear: both; text-align: center;">
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This is a fun and easy cake to make for a child's birthday cake, for a party or just for the family at home. My son helped me put this together for his 3rd birthday. That's right I've pulled this one out of the archives, but I really loved how cute it was. We had the cake for a teddy bears picnic themed party which is so easy to create.<br />
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Enjoy xxx<br />
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<span style="font-size: x-large;">Coco Pops Bear Cake</span> </h2>
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<b></b><span style="font-weight: normal;"><b>YOU WILL NEED</b></span><b> </b></h4>
<strong>Cake</strong><br />
A cake recipe that makes a 20cm / 8 inch round cake and then double the ingredients.<br />
1 quantity of chocolate buttercream icing<br />
3 cups coco pops<br />
2 white chocolate buttons<br />
2 blue smarties<br />
1 red smartie<br />
120g packet black licorice strap<br />
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<strong>Icing</strong><br />
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See basic <a href="http://sweetinspirationsbysarah.blogspot.com.au/2012/11/basic-buttercream-frosting.html">buttercream recipe</a> and use the chocolate variation listed at bottom of recipe notes.<br />
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<span style="font-size: small;"><strong>DIRECTIONS</strong></span><br />
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<li>Preheat oven to 160°C. Grease a 7cm deep, 20cm (base) round cake pan and line base with baking paper. Grease three 1/3-cup (80ml) capacity muffin holes.</li>
<li>In 1 large bowl, prepare cake as per recipe. Two-thirds fill muffin holes and spread remaining batter into pan. Smooth surface. Bake muffins for approx. 20 minutes and cake as per cake recipe directions or until cooked. Allow muffins and cake to cool in pans for 5 minutes. Turn onto wire racks to cool completely.</li>
<li>Prepare icing as per <span id="goog_1954060764"></span><a href="http://sweetinspirationsbysarah.blogspot.com.au/2012/11/basic-buttercream-frosting.html">recipe link<span id="goog_1954060765"></span></a> and place icing aside.</li>
<li>Trim top of cake to sit flat. Place cake in centre of board. Spread icing over top and side of cake. Cut a quarter from 2 muffins and position as ears. Position remaining muffin as nose. Spread icing over top and side of nose and ears.</li>
<li>Press Coco Pops over cake, including nose and ears. Cover centre of ears with icing, leaving a small border clear.</li>
<li>Using a little icing to secure, attach blue Smarties to choc melts and position as eyes. Cut out a triangle of licorice strap and position on nose. Cut licorice strap into 2 long, thin strips and position as mouth. Finish with red Smartie as tongue.</li>
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<strong></strong><br />Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-10641653684490076992013-06-06T17:58:00.000+10:002013-06-06T17:58:02.828+10:00Protein Packed Banana and Flaxseed Muffins<br />
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Today we are discussing healthy baking options. I know ..... shock, horror, there will be no butter, sugar or <em>(shudder</em>) frosting involved! <em>(insert gasp here</em>)<br />
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You see I've been on a bit of a health kick of late and although I indulged in a range of sugary and buttery delights on Sunday whilst celebrating my daughter Emily's 6th birthday I knew that come Monday morning it was time to get back on track. <br />
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I have committed myself to a 14 day slim down challenge. This involves completing regular exercise challenges and completing a 'clean eating' program. <br />
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If your wondering what exactly I've gotten myself into, Clean eating is about eating foods in their most natural state. This means avoiding processed foods, foods with loads of preservatives, foods with lots of added sugar, and foods with high levels of bad fats (some saturated fats/all trans fats). Its about eating unrefined, whole-grains, lots of fresh vegetables, drinking plenty of water or other no-calorie drinks and making healthy cooking choices, such as baking, steaming, and light sauteing whenever possible.<br />
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I know, I know, sugar is not exactly clean. But, I am allowed one free meal a week so I'm just going to have to make do with some experimental healthy 'clean' baking until the weekend.<br />
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So last night I began my experiments. My aim was to come up with a muffin that I could use as one of my high protein snacks post workout. I had visited my local health food store and bought a few ingredients not really knowing what I intended to create but purchased them more based on the health benefits of the items. I left the store with whole flaxseed (otherwise known as linseed), chia seeds, raw cacao nibs and no added sugar apple sauce.<br />
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After much thought I decided on 2 flavour combinations, banana and flaxseed, and orange, cacao and chia.<br />
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The banana a flaxseed was a complete success although the orange, cacao and chia muffins were made with oat flour (ground rolled oats) and were a little to dense for my liking so I will keep working on them because the flavour combination was a success.<br />
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Back to the banana and flaxseed muffins. Considering they have no butter, no flour and no sugar they are delicious, filling, and the exact same texture as a regular full fat, full sugar muffin.<br />
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Flaxseed is known to assist in burning body fat, being high in omega-3s and
charged with fibre, these little seeds can really fire up your metabolism. Bananas<span class="st"> are a storehouse of essential nutrients like potassium, magnesium, dietary fibre and B vitamins and with the added benefit of protein powder these muffins fill you up.</span></div>
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So make yourself some of these fantastic healthy muffins, even my children love them!<br />
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Enjoy<br />
xxx<br />
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<span style="color: #e06666;"> BANANA AND FLAXSEED PROTEIN MUFFINS</span></h2>
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<u>Makes 9 muffins</u> </h4>
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INGREDIENTS</h4>
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<span style="color: cyan;"><span style="color: black;">1/2 cup ground flaxseed (I ground whole flaxseeds in my mini food processor)</span></span></div>
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<span style="color: cyan;"><span style="color: black;">2 bananas mashed</span></span></div>
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<span style="color: cyan;"><span style="color: black;">1/2 cup olive oil</span></span></div>
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<span style="color: cyan;"><span style="color: black;">1/2 cup no added sugar apple sauce</span></span></div>
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<span style="color: cyan;"><span style="color: black;">1 egg lightly beaten</span></span></div>
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<span style="color: cyan;"><span style="color: black;">2 scoops of chocolate protein powder</span></span></div>
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<span style="color: cyan;"><span style="color: black;">1/2 teaspoon baking powder</span></span></div>
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<span style="color: cyan;"><span style="color: black;">1/2 teaspoon bicarb soda</span></span></div>
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<span style="color: cyan;"><span style="color: black;">1/4 cup whole flaxseeds</span></span></div>
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DIRECTIONS</h4>
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Preheat oven to 180 degrees Celsius</div>
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Lightly spray a muffin tray with oil</div>
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Combine all ingredients in a bowl and mix with a wooden spoon until combined</div>
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Place spoonfulls of muffin mixture in prepared tray</div>
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Bake muffins in the oven for approx. 15 minutes or until cooked through.</div>
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Allow muffins to stand in tin for 5 minutes before turning out to cool on a wire rack</div>
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com1tag:blogger.com,1999:blog-4319012776897569883.post-7562008367704084522013-04-25T13:36:00.000+10:002013-04-25T13:36:37.510+10:00Chewy Anzac Biscuits<h2>
25 April Anzac Day</h2>
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<strong>Anzac Day</strong> is a national day of remembrance in Australia and New Zealand that broadly commemorates all Australians and New Zealanders "who served and died in all wars, conflicts, and peacekeeping operations" and "the contribution and suffering of all those who have served."<br />
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Anzac Day is a national public holiday and is considered by many Australians to be one of the most solemn days of the year. Marches by veterans from all past wars, as well as current serving members of the Australian Defence Force and Reserves, are held in cities and towns nationwide.<br />
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In my house we bake Anzac biscuits to commemorate the day. <br />
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An <b>Anzac biscuit</b> is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the <a href="http://en.wikipedia.org/wiki/Australian_and_New_Zealand_Army_Corps" title="Australian and New Zealand Army Corps"><span style="color: #0645ad;">Australian and New Zealand Army Corps</span></a> (<a class="mw-redirect" href="http://en.wikipedia.org/wiki/ANZAC" title="ANZAC"><span style="color: #0645ad;">ANZAC</span></a>) established in <a href="http://en.wikipedia.org/wiki/World_War_I" title="World War I"><span style="color: #0645ad;">World War I</span></a>.<br />
It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.<sup><span style="color: #0645ad;"> </span></sup>One notable omission from any Anzac biscuit recipe is that of eggs, because of the scarcity of eggs during the First World War (after most poultry farmers joined the war effort), and so that the biscuits would not spoil when shipped long distances<br />
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Lest we forget<br />
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<span style="font-size: x-large;">Chewy Anzac Biscuits</span></h2>
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You Will Need</h3>
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1 1/2 cups plain flour</div>
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1 cup caster sugar</div>
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1 cup shredded coconut</div>
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1 cup rolled oats</div>
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120g butter</div>
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2 tablespoons golden syrup</div>
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4 tablespoons boiling water</div>
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1/2 teaspoon baking soda</div>
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Directions</h3>
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Preheat oven to 160 degrees C. Line a large tray with baking paper.</div>
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In a large bowl combine flour, sugar, oats and coconut.</div>
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Place butter, syrup, and water in a small saucepan and melt over low heat until ingredients are well incorporated. Remove saucepan from heat and add baking soda - this will foam a little.</div>
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Pour wet ingredients in to the dry ingredients and mix with a wooden spoon until it forms a wet, sticky dough. Using a tablespoon, take spoonfuls of mixture and roll them between your hands to form a ball. Place on the baking tray and flatten balls slightly.</div>
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Bake in the oven for 25 minutes or until golden brown on top and firm at the edges. Allow to cool completely before removing from the tray.</div>
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Makes approximately 18 large biscuits</div>
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-10611308990154250802013-01-26T15:18:00.000+11:002013-01-26T15:23:26.774+11:00Easy Lemon Tart<span id="goog_817440273"></span><span id="goog_817440274"></span><br />
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Happy New Year everyone and Happy Australia Day!!<br />
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Sorry its been so long but we have been in Hawaii and now are in preparation mode for the beginning of the school year. My eldest daughter is starting prep this year so its going to be an exciting couple of weeks for us.<br />
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I hope everyone has had a safe start to 2013. We had such a relaxing couple of weeks on the island of Oahu. We stayed in Waikiki at the Hilton Hawaiian Village and then headed out to Ko 'Olina to stay at Aulani Disney Resort.<br />
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We swam, we shopped, we swam, we shopped some more. I visited a craft store called 'Ben Franklins's, (it was like spotlight for us Aussies) and stocked up on some Wilton cake decorating products, for about half the price of what we pay here in Australia for Wilton products. I even did some dessert research and have some new recipes to try over the next couple of weeks.<br />
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Hawaii is a great place to vacation with young children. Everyone was very accommodating to the children and extremely helpful. We will definitely be repeating this trip again in the future! <br />
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Ok enough about me, todays recipe is a super quick and easy lemon tart. Its a perfect summer dessert or afternoon tea selection which can be served warm or cold, plain or with a dollop of cream. Give it a go, I promise you wont be disappointed!<br />
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Enjoy xxx<br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Easy Lemon Tart</span></h2>
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<a href="http://2.bp.blogspot.com/-6JyNwAki0yE/UQNMZXQX9sI/AAAAAAAAA98/GUj2HP-2ctg/s1600/PA130286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-6JyNwAki0yE/UQNMZXQX9sI/AAAAAAAAA98/GUj2HP-2ctg/s320/PA130286.JPG" width="320" /></a></div>
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You will need:</h3>
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4 eggs</div>
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1/2 cup (75g) plain flour</div>
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1 cup (220g) caster sugar</div>
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1 cup (90g) desiccated coconut</div>
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125g butter, melted</div>
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1 cup (250ml) cream</div>
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3/4 cup (180ml) milk</div>
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1 tablespoon grated lemon rind</div>
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1/4 cup (60ml) lemon juice</div>
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Directions:</h3>
<ol>
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Preheat oven to 180 degrees.</div>
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<li><div align="left">
Grease a straight-sided 25cm pie dish. </div>
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Whisk eggs in a medium bowl.</div>
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Gradually whisk in sifter flour, then remaining ingredients until well combined.</div>
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Pour mixture into prepared pie dish.</div>
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<li><div align="left">
Bake in moderate oven for approximately 45 minutes or until set and browned lightly.</div>
</li>
<li><div align="left">
Allow tart to cool down before dusting with icing sugar. Serve tart warm or cold.</div>
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<em>Recipe from Australian Womens Weekly, Pies and Tarts cookbook</em><br />
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-9659916924813850932012-12-24T10:49:00.000+11:002012-12-24T10:49:29.314+11:00Gingerbread House<div class="separator" style="clear: both; text-align: center;">
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1 more sleep until Santa comes and we just have some last minute baking left to do and some prep work for tomorrow. The presents are wrapped and my three children are very excited today.<br />
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I had my three children working hard last night. They were given the task of decorating their gingerbread houses and they loved every minute of it!<br />
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Making gingerbread houses isn't a quick process but it is definitely worthwhile. Nothing beats the smell of gingerbread baking in your oven. I started the process of making my gingerbread houses on Wednesday and we finished on Sunday.... I got distracted.<br />
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Basically you need to make the dough and bake the pieces for the house on one day. I assemble my houses over 2 days to ensure that they are structurally sound as last year I had one collapse while we were decorating and I've now been scarred for life. I then leave assembled houses to dry overnight before I let the children decorate them as the children are never exactly gently when applying the decorations. I'll share with you my ginger bread recipe, royal icing recipe and basic template link.<br />
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I hope that you can also find the time to make a gingerbread house for yourself or with your family this year or the next.<br />
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Merry Christmas xxx<br />
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Gingerbread houses can be as simple or elaborate as you like. I have found a fantastic website which has some great templates for houses,<a href="http://www.gingerbread-house-heaven.com/">www.gingerbread-house-heaven.com</a> . They also have recipes for gingerbread and royal icing but I have not tried these yet.<br />
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The template I used for these houses can be found at <a href="http://www.gingerbread-house-heaven.com/support-files/free-gingerbread-house-pattern.pdf">www.gingerbread-house-heaven.com/support-files/free-gingerbread-house-pattern.pdf</a> . This is their basic house template and is a great place to start. They have included some great tips and notes on how to personalise your house and their website is full of inspirational photos of completed projects.<br />
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This is the gingerbread recipe I use.<br />
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<h2 style="text-align: center;">
<span style="font-size: x-large;">Gingerbread for biscuits, trees and houses.</span></h2>
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<span class="goog_qs-tidbit goog_qs-tidbit-0">You will need:</span><br /><span class="goog_qs-tidbit goog_qs-tidbit-0"></span></h3>
<h4>
<span class="goog_qs-tidbit goog_qs-tidbit-0">Gingerbread</span><br /><br /><span class="goog_qs-tidbit goog_qs-tidbit-0">360 g Unsalted butter</span><br />420 g Caster sugar<br />600 g Golden syrup<br />2 Tsp Cinnamon<br />2 ½ Tsp Ground ginger<br />1 ½ Tsp Ground nutmeg<br />1 Tsp Salt<br />2 Tsp Bi-Carb Soda<br />1240 g Plain flour<br /><br />Royal Icing<br /><br />2 Egg whites<br />400g Icing sugar (approximately)</h4>
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Directions </h4>
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Melt the butter, sugar and golden syrup in a saucepan over low heat. Stir Carefully until thoroughly incorporated.<br />Remove from heat and allow to cool for about 5 minutes. Pour into electric mixing bowl.<br />Meanwhile sift the combined spices, salt and soda into the mix and stir well. Using the dough hook on the mixer, start adding the flour about 1 cup at a time. Use a medium setting until well combined.<br />Remove from bowl, split the dough in half, wrap the excess in plastic wrap and put aside.<br />On a lightly floured surface roll the dough to about 8mm thick, use cookie cutters for festive shaped biscuits. If using the template cut out carefully with a sharp knife, gently place on trays covered in baking paper at 180c for approximately 10-20 minutes, depending on the size.<br /><br /><br /><b>Royal Icing</b><br /><br />Lightly whisk the egg whites in a bowl, slowly whisk in the icing sugar to make a firm peaking icing. (It will look white and glossy).<br />Cover the surface of the icing with plastic wrap to prevent a crust forming.<br />Use the royal icing generously to construct the house or the tree, allow to set before using the remaining icing to attach sweets and decorate.<br />
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Here are some pictures of the process :<br />
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This is how I store my royal icing, a damp tea towel, a dinner plate placed over the top and then stored in the fridge in my mixing bowl. That way if I need to give the royal icing a bit of a mix or add more sugar to get the consistency back to stiff peaks I can put it straight back in the mixer and fluff it up. Royal Icing can be kept in the fridge for up to a week.<br />
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Samuels house.</div>
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Emily and Hayley's house, notice the pet snakes in the front yard.</div>
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com1tag:blogger.com,1999:blog-4319012776897569883.post-22320480451832242372012-12-22T12:32:00.001+11:002012-12-22T12:32:21.782+11:00Chocolate Chip cookies for Santa<div class="separator" style="clear: both; text-align: center;">
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Three more sleeps till Christmas, so now is the time to decide what you are going to leave out for Santa and the reindeers on Christmas eve.<br />
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Depending on where you live Santa might need something to warm him up or if its a hot night in Australia Santa is often left with an ice cold beer to quench his thirst. I wonder if anyone ever leaves Santa a healthy snack option on Christmas eve?<br />
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In my house Santa often gets a plate of cookies and a cold milo. The reindeers get a bucket of water left out the front for them and a bunch of carrots.<br />
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This year Santa is getting some chocolate chip cookies. These cookies are quick and easy to make and store well for up to a week (or so I'm told - mine have never lasted that long).<br />
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Enjoy & Merry Christmas xxx<br />
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<span style="font-size: x-large;">Choc Chip Cookies</span></h2>
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Makes: 24 cookies </div>
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<h3 style="text-align: left;">
YOU WILL NEED</h3>
<div style="text-align: left;">
180g butter at room temperature<br />
1/3 cup caster sugar<br />
1/2 cup sweetened condensed milk<br />
1 1/2 cups self raising flour<br />
250g packet of choc drops or choc bits (you can use white, milk, dark or caramel or all 4 - the choice is yours)</div>
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<h3>
DIRECTIONS</h3>
<ol>
<li>Preheat oven to 180 degrees or 160 degrees fan forced.</li>
<li>Beat together butter and sugar until light and creamy. </li>
<li>Beat in condensed milk, until combined. </li>
<li>Add sifted flour and stir until combined</li>
<li>Add chocolate bits, mix well.</li>
<li>Roll heaped tablespoonfuls of mixture into balls (I use my Oxo cookie scoop), place balls on lined oven trays and flatten slightly.</li>
<li>Bake for approximately 15 minutes or until golden.</li>
</ol>
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Recipe source unknown.<br />
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-35168001653491716332012-12-20T14:09:00.001+11:002012-12-20T14:09:19.216+11:00Chocolate Banana Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xfrWAWYH5mI/UNJ4oTZWq2I/AAAAAAAAA6U/IrxOSolAXj4/s1600/PA130275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-xfrWAWYH5mI/UNJ4oTZWq2I/AAAAAAAAA6U/IrxOSolAXj4/s320/PA130275.JPG" width="320" /></a></div>
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These cupcakes have not been 'dressed up' for Christmas but they taste great. <br />
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Whenever my bananas are over ripe in the fruit bowl and if I don't have time to bake I just put them in the freezer where they turn completely black. Then when I'm ready to use them in my baking I take them out and within an hour they are ready to use.<br />
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This super moist cupcake recipe is lovely. It combines the sweetness of ripe mashed bananas with cocoa powder and to make it even more heavenly, the cake is frosted with a smooth and creamy cream cheese frosting. These cupcakes are very popular in my house and I'm sure you will love them to.<br />
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Enjoy xxx<br />
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<span style="font-size: x-large;">CHOCOLATE BANANA CUPCAKES WITH CREAM CHEESE FROSTING</span></div>
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makes 18 cupcakes</div>
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YOU WILL NEED</h3>
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<strong>Cupcakes</strong></div>
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115g unsalted butter at room temperature</div>
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3/4 cup caster sugar</div>
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1 teaspoon vanilla essence</div>
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2 eggs at room temperature</div>
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1 1/2 cups plain flour<br />
1 teaspoon bicarb soda<br />
1/4 teaspoon salt<br />
1/4 cup dutch processed cocoa powder</div>
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3 large mashed bananas<br />
1/2 cup sour cream</div>
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<strong>Frosting</strong></div>
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See <a href="http://sweetinspirationsbysarah.blogspot.com/2012/10/perfect-cream-cheese-frosting.html">cream cheese frosting</a> recipe</div>
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DIRECTIONS</h3>
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Preheat the oven to 180 degrees or 160 degrees fan forced. Line a cupcake tray with paper cases.</div>
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Sift together flour, cocoa powder, bicarb soda and salt in a bowl. Set aside.</div>
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Beat the butter, sugar, vanilla and a pinch of salt with a mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides as necessary.</div>
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Add the mashed bananas and mix at low speed until blended.</div>
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Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Avoid over mixing by using a spatula to mix the batter at the end.</div>
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Scoop mixture in to lined cupcake tray or see note* on how I do it.</div>
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Bake for 20 - 25 minutes or until a skewer comes out clean when poked in the middle of the cake.</div>
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Leave cupcakes in the tray for 10 minutes before turning on to a wire rack to cool completely.</div>
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<strong>Frosting</strong><br />
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See <a href="http://sweetinspirationsbysarah.blogspot.com/2012/10/perfect-cream-cheese-frosting.html">cream cheese frosting recipe</a> <br />
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<em>Recipe adapted from <a href="http://www.weekofmenus.blogspot.com.au/">www.weekofmenus.blogspot.com.au</a>.</em><br />
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<em>*Note: To make getting the cupcake mixture in to the cupcake liners a little easier I use a large disposable piping bag and fill it with the batter. I then snip the end off the piping bag and pipe the batter in to the cupcake liners.</em><br />
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<br />Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-56575617595464724342012-12-18T14:26:00.000+11:002012-12-19T15:36:52.941+11:00Whimsical Cakehouse Foundation 1 course<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--TKPOfvVAdw/UM_fR8y6wsI/AAAAAAAAA5Y/YmvQy1XaLNw/s1600/PC150511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/--TKPOfvVAdw/UM_fR8y6wsI/AAAAAAAAA5Y/YmvQy1XaLNw/s400/PC150511.JPG" width="400" /></a></div>
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This week I had a great day with some fantastic ladies at <a href="http://www.whimsical.com.au/">Whimsical Cakehouse</a>. The class was held in <a href="http://www.sweetbynature.com.au/">Sweet by Natures</a> premises in Heidelberg West.<br />
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I completed their foundation 1 course and have found out about working with ganache to get my cakes just right. <br />
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Spending a day away from home without any interruptions was bliss. I was lucky enough to have a fantastic teacher Anita whom was willing and able to share all her knowledge and those all important hard to come by tips.<br />
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Here are some pictures from the day.<br />
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Enjoy xxx<br />
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The fantastic premises ......<br />
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Getting ready to ganache the sides. The top has already been ganached and levelled and a board wet and placed on top to be used as a guide when ganaching the sides.<br />
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The sides are now ganached and smoother than anything Ive ever achieved before. Now I'm ready to pop that top board off.</div>
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Well the top board came off and after a few touch ups here it is ..... I've seen cakes look like this on facebook but this is the first time mine have ever looked this good.</div>
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Here's everybody hard at work getting the fondant on their cakes.<br />
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Decorating, decorating .... we were given free reign to complete the cakes as we liked, mine is at the front with the stars.</div>
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Here are our finished cakes. Everyone did an amazing job and I loved that the cakes were all so different.</div>
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-23864891208351579192012-12-18T13:46:00.000+11:002012-12-19T15:34:53.051+11:00Christmas Shortbread Tree<div class="separator" style="clear: both; text-align: center;">
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Not long until Christmas now, only 6 more sleeps to go!. The countdown is on in my house as in many homes all over the world. <br />
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Today I thought I would share an easy gift idea. A Christmas shortbread tree is by no means a new idea but it is a great idea none the less. I make these trees each year for my children's teachers and family friends. They are not complicated to make and can be decorated anyway you like. <br />
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Enjoy xxx<br />
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To make the biscuits I use a shortbread recipe and make up a batch of <a href="http://sweetinspirationsbysarah.blogspot.com/2012/09/farmyard.html">vanilla shortbread and a batch of chocolate shortbread</a>. You can also use a sugar cookie recipe such as this recipe from Sw<a href="http://sweetapolita.com/2012/11/the-perfect-dark-chocolate-sugar-cookies/">eetapolita</a> .<br />
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To cut the cookies I use a star cookie cutter set. I cut one vanilla and one chocolate star in each size.<br />
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Once the cookies are baked and cooled, I colour some fondant green and roll out my fondant thinly. Using my star cookie cutters I cut green stars and attach them to my cookies using a little bit of water and a paint brush.<br />
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Next I melt some chocolate and place a small amount on a cake board and secure the largest star to the board. Then I place another star of the same size on to the top of the bottom star securing again with some melted chocolate but rotating the star so that the points of the stars don't line up.</div>
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Continue to assemble the cookie tree and then decorate with sprinkles or lollies. I also like to dust mine with some edible lustre dust to make it a little sparkly, but the choice is yours.</div>
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-7336247333435613182012-11-26T13:47:00.001+11:002012-11-26T13:49:15.961+11:00Strawberry Cupcakes with Strawberry Frosting<div class="separator" style="clear: both; text-align: center;">
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Fresh strawberries make a beautiful summer cupcake. The strawberry shaped lollies on top of my cupcakes are from a lolly shop in Carlton and when I spotted them I just had to use them. They made an easy cupcake topper and were very popular with children and adults alike.<br />
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So what makes this cupcake so amazing? Two very important elements: An incredibly moist and light cake that’s loaded with tons of chopped fresh strawberries, and a strawberry buttercream that balances the cupcake perfectly . But don't just stop with strawberry cupcakes by starting with a light and moist vanilla cupcake and tweaking it with different seasonal fruits you can produce some amazing results. <br />
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Enjoy xxx<br />
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<span style="font-size: x-large;">STRAWBERRY CUPCAKES WITH STRAWBERRY FROSTING</span></h2>
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makes 12 cupcakes</div>
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YOU WILL NEED</h3>
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<strong>Cupcakes</strong></div>
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175g unsalted butter at room temperature</div>
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160g caster sugar</div>
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1 teaspoon vanilla essence</div>
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150g fresh strawberries, washed and hulled</div>
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2 eggs at room temperature</div>
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160g self raising flour</div>
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100g plain flour</div>
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200ml milk</div>
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<strong>Frosting</strong></div>
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250g unsalted butter</div>
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500g sifted icing sugar</div>
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strawberry essence or 50 - 100 g pureed strawberries</div>
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a few drops of pink food colouring (optional)</div>
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DIRECTIONS</h3>
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Preheat the oven to 180 degrees or 160 degrees fan forced. Line a 12 hole cupcake tray with paper cases.</div>
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Beat the butter, sugar, vanilla and a pinch of salt with a mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.</div>
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Sift the flours together. Using a wooden spoon fold in the flour in three additions, alternating with milk, starting and ending with flour until just combined.</div>
</li>
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Finely dice the strawberries and gently fold through the mix.</div>
</li>
<li><div align="left">
Spoon batter in to paper cases and bake for 20 - 25 minutes or until a skewer comes out clean when poked in the middle of the cake.</div>
</li>
<li><div align="left">
Leave cupcakes in the tray for 10 minutes before turning on to a wire rack to cool completely.</div>
</li>
</ol>
<div align="left">
*these cupcakes can be wrapped individually and frozen for up to a month.<br />
<br />
<br />
<br />
<strong>Frosting</strong><br />
<br />
See <a href="http://sweetinspirationsbysarah.blogspot.com/2012/11/basic-buttercream-frosting.html">basic butter cream frosting recipe</a><br />
<ol>
</ol>
<div align="left">
</div>
<div align="left">
<em>Recipe adapted from Planet Cake cook book.</em><br />
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</div>
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-86622947313600584822012-11-20T13:19:00.000+11:002012-11-20T13:58:56.322+11:00Classic Vanilla Cupcakes<br />
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<a href="http://3.bp.blogspot.com/-_d1BvRTvUuI/UKrlq_dCumI/AAAAAAAAA1g/FE4DWRp2KeI/s1600/PB090414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-_d1BvRTvUuI/UKrlq_dCumI/AAAAAAAAA1g/FE4DWRp2KeI/s320/PB090414.JPG" width="269" /></a></div>
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<br />
With so many vanilla cupcake recipes out there its hard to know which one to use. I couldn't tell you how many I've tried over the years. After a lot of taste testing this is my favourite basic cupcake recipe, its moist and not at all crumbly. <br />
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Hope you enjoy this one as well xxx<br />
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<a href="http://3.bp.blogspot.com/-XZzwbG8aWkk/UKrmGoFdS1I/AAAAAAAAA1o/J3ZMwqpEL74/s1600/PB070373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-XZzwbG8aWkk/UKrmGoFdS1I/AAAAAAAAA1o/J3ZMwqpEL74/s320/PB070373.JPG" width="320" /></a></div>
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</h3>
<h2 style="text-align: center;">
CLASSIC VANILLA CUPCAKES</h2>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
Makes: 24 cupcakes</div>
<div style="text-align: center;">
</div>
<h3 style="text-align: left;">
YOU WILL NEED</h3>
<div style="text-align: left;">
1 cup plain flour</div>
2 cups cake flour*<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
225g unsalted butter, room temperature<br />
1 3/4 caster cups sugar<br />
4 large eggs<br />
2 teaspoons vanilla extract<br />
1 1/4 cups milk<br />
<br />
<br />
*To make your own cake flour for this recipe, sift together 1 3/4 cups plain flour with 1/4 cup cornflour a couple of times to incorporate and fluff it up. This is equal to 2 cups of cake flour.<br />
<ul>
</ul>
<br />
<h3>
DIRECTIONS</h3>
<ol>
<li>Preheat oven to 180 degrees or 160 degrees fan forced.</li>
<li>Sift together flours, baking powder and salt. Set aside.</li>
<li>Beat together butter and sugar until light and fluffy. </li>
<li>Beat in eggs, one at a time, until combined. Beat in vanilla.</li>
<li> Beat in the flour in three additions, alternating with milk, starting and ending with flour. Do not overbeat.</li>
<li>Scoop 1/4 cup batter into 24 regular sized muffin tins lined with cupcake liners. </li>
<li>Bake for approximately 20 minutes or until a toothpick inserted in the centre comes out clean.</li>
<li>Cool for 5 minutes before removing cupcakes from pan and cooling on wire racks. Allow to cool completely before frosting.</li>
</ol>
<br />
Need something to top the cupcakes with? Try my <a href="http://sweetinspirationsbysarah.blogspot.com/2012/11/basic-buttercream-frosting.html">basic buttercream recipe</a> or <a href="http://sweetinspirationsbysarah.blogspot.com/2012/11/my-favourite-chocolate-buttercream-for.html">my favourite chocolate buttercream recipe</a><br />
<ol>
</ol>
<div style="text-align: justify;">
</div>
<em>Recipe adapted from Martha Stuarts baking handbook</em><br />
<em></em><br />
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-74106779741739716232012-11-13T14:04:00.001+11:002012-11-13T14:14:59.455+11:00Chocolate Peppermint Cupcakes with Choc-Peppermint Twist Buttercream Frosting<div class="separator" style="clear: both; text-align: center;">
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Its a winning combination every time. Whether its a slice, a biscuit or a cake, chocolate and peppermint are always a hit.<br />
<br />
The cupcake itself looks intensely rich but when bitten in to is light and fluffy due to the butter milk and not overly chocolatey either (is that a word?)<br />
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<br />
The icing is choc- peppermint twist. The effect is created by taking a piping bag and half filling it with chocolate buttercream and then taking a second piping bag and half filling it with peppermint buttercream. The 2 bags are then placed in a larger piping bag fitted with a pipping nozzle and piped together, creating the twist. To finish it all off I placed a mini chocolate mint biscuit on top.<br />
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Enjoy xxx<br />
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<h2 style="text-align: center;">
Chocolate Peppermint Cupcakes with </h2>
<h2 style="text-align: center;">
Choc-Peppermint Twist Buttercream Frosting</h2>
<div style="text-align: center;">
</div>
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<h2 style="text-align: center;">
<span style="font-size: x-large;">Buttermilk Chocolate and Peppermint Cupcakes</span></h2>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<h4>
<span style="font-weight: normal;"><b>YOU WILL NEED</b></span></h4>
<span style="font-weight: normal;">115g good quality dark chocolate chopped coarsely</span><br />
<span style="font-weight: normal;">1 cup hot brewed coffee</span><br />
2 1/2 cups plain flour<br />
1 1/2 cups cocoa powder<br />
2 teaspoons baking soda (bi-carb soda)<br />
3/4 teaspoon baking powder<br />
1/2 teaspoon salt<br />
3 large eggs<br />
1 1/2 cups caster sugar<br />
3/4 cup canola oil<br />
1 1/5 cups buttermilk <span style="color: #e06666;"><em><a href="http://sweetinspirationsbysarah.blogspot.com/2012/09/buttermilk.html">(see tip)</a></em></span><br />
1 teaspoon peppermint essence<br />
<br />
<br />
<br />
<span style="font-weight: normal;"><b>FROSTING</b></span><br />
<br />
<a href="http://sweetinspirationsbysarah.blogspot.com/2012/11/my-favourite-chocolate-buttercream-for.html">Chocolate buttercream frosting</a><br />
<a href="http://sweetinspirationsbysarah.blogspot.com/2012/11/basic-buttercream-frosting.html">Peppermint buttercream frosting</a> - add a few drops of green food colouring if you like.<br />
<br />
<span style="font-weight: normal;"><br /></span> <br />
<h4>
<span style="font-weight: normal;"><b>DIRECTIONS</b></span></h4>
<ol>
<li>Preheat oven to 150 degrees. Lightly coat the inside of your cupcake wrappers with cooking spray. </li>
<li>In a bowl, combine the chocolate and the hot coffee and let stand, stirring occasionally until the chocolate is melted and the mixture is smooth, about 5 minutes. </li>
<li>Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. </li>
<li>With your electric mixer, beat together the eggs and sugar until pale and thick (about 5 minutes). </li>
<li>Slowly add the oil, buttermilk, peppermint, and the previously melted chocolate mixture to eggs/sugar mixture. Beat until well incorporated. </li>
<li>Add the flour mixture in 3 increments and beat until smooth.</li>
<li> Divide the batter among your cupcake liners only filling the liners 1/2 to 2/3 full and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.</li>
</ol>
* This recipe makes approx. 26 standard cupcake<br />
<br />
<em>(Chocolate buttermilk cupcakes recipe adapted from </em><a href="http://www.tarteletteblog.com/"><em>www.tarteletteblog.com</em></a><em> )</em><br />
<br />
<strong></strong><br />
<strong>FROSTING</strong><br />
<br />
Once the cupcakes have cooled completely, make up the chocolate frosting as per the link and then the peppermint frosting as per the link.<br />
<br />
Then take 2 small piping bags, fill one half full with chocolate frosting and the other half full with peppermint frosting. Snip the ends off both piping bags.<br />
<br />
Place both piping bags in to one large piping bag fitted with what ever piping tip you would like to use.<br />
<br />
Slowly squeeze any air out of the piping bag applying even pressure until you have both chocolate and peppermint frosting coming through the tip. <br />
<br />
Pipe frosting on to cupcakes and top with a mini chocolate mint biscuit.<br />
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<br />
<br />
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<h2>
</h2>
Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-15752122264308967362012-11-13T13:08:00.000+11:002012-11-13T13:10:56.334+11:00My Favourite Chocolate Buttercream for Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Y6p9nyCkqro/UKBm0rg-3fI/AAAAAAAAA0Y/1vFJJuTvT6M/s1600/PB100435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Y6p9nyCkqro/UKBm0rg-3fI/AAAAAAAAA0Y/1vFJJuTvT6M/s320/PB100435.JPG" width="315" /></a></div>
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I know that I'm saying that this is my <em>favourite </em>chocolate buttercream for cupcakes and it has been for quite sometime, but that doesn't mean I'm not open to other recipes. <br />
<br />
There’s just something about the buttery, satiny smooth and sublime taste of this frosting. The combination of butter that is whipped, just enough icing sugar, and a moderate amount of chocolate makes this positively dreamy. It makes me want to lick the frosting off of the cupcakes and pass on the cupcakes themselves. It’s really <em>that </em>good.<br />
<span id="more-9053"></span><br />
You can easily play around with this basic recipe to make a milk or white chocolate frosting. I just love everything about the texture and flavour ratios of this frosting. The key is giving the butter a good whipping before adding any other ingredients – it creates a fabulously soft and melt-in-your-mouth frosting.<br />
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Enjoy xxx<br />
<a name='more'></a><br />
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<h2 align="center">
<span style="font-size: x-large;">My Favourite Chocolate Buttercream Frosting</span></h2>
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<br />
<h3>
YOU WILL NEED</h3>
<br />
<div class="ingredient">
225g unsalted butter, at room temperature cut in to cubes<br />
2½ cups icing sugar<br />
1 teaspoon vanilla extract<br />
115g dark chocolate, melted and cooled</div>
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</h3>
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</div>
<h3 style="clear: left;">
DIRECTIONS</h3>
<div style="clear: left;">
</div>
<div class="instructions">
<ol>
<li>Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.</li>
<li>Reduce the speed to low and gradually add the sifted icing sugar. Once all of the icing sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated</li>
<li>Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.</li>
</ol>
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.<br />
<br />
</div>
Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-23476877187778284012012-11-12T14:11:00.000+11:002012-11-13T13:01:54.729+11:00Basic Buttercream Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yaMDzr6BylE/UKBOSt1ckoI/AAAAAAAAAzY/dDXBM3zcREo/s1600/PB100432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-yaMDzr6BylE/UKBOSt1ckoI/AAAAAAAAAzY/dDXBM3zcREo/s320/PB100432.JPG" width="244" /></a></div>
<br />
A great frosting for cakes and cupcakes alike is buttercream frosting.<br />
<br />
I find that the secret to a light buttercream frosting is in the whipping. I'm sorry but a good buttercream requires a mixer. When making my buttercream frostings I whip the butter with the paddle attachment for a good 6 minutes before adding the sugar and flavourings. I mix them for a minute or 2 on low speed to combine the frosting and then I whip it all again for another 6 minutes to get a light texture to my buttercream. <br />
<br />
Buttercream is a great frosting as it lends itself to any type of flavouring, be it essences, fresh fruit, crushed cookies or liqueurs. All you may need to adjust is the amount of icing sugar to get the consistency you need.<br />
<br />
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.<br />
<br />
Enjoy xxx<br />
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<h2 class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;">Buttercream Frosting</span></h2>
<div class="separator" style="clear: both; text-align: left;">
</div>
<h3 class="separator" style="clear: both; text-align: left;">
YOU WILL NEED</h3>
<div class="separator" style="clear: both; text-align: left;">
250g butter at room temperature</div>
<div class="separator" style="clear: both; text-align: left;">
1 teaspoon vanilla essence</div>
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1 tablespoon of water or milk</div>
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500g sifted icing sugar</div>
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</div>
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<a href="http://3.bp.blogspot.com/-Mjak_xte_FQ/UKBgk13ueMI/AAAAAAAAAz8/-hut17TZYlk/s1600/PB070374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Mjak_xte_FQ/UKBgk13ueMI/AAAAAAAAAz8/-hut17TZYlk/s200/PB070374.JPG" width="200" /></a></div>
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<h3 class="separator" style="clear: both; text-align: left;">
DIRECTIONS</h3>
<ol>
<li><div class="separator" style="clear: both; text-align: left;">
Cut 250g of butter in to cubes and place in a mixer with paddle attachment. Whip butter on medium - high for 6 minutes, scraping down sides at 3 minutes. Butter will change colour to off white during this process.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add flavouring and water or milk at this point and add sifted icing sugar to mixing bowl. Mix on low speed for 1 to 2 minutes until combined, scraping down sides.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
At this point if mixture is very stiff and weather is cold you may need to add another tablespoon of liquid.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Now whip icing on medium - high speed for 6 minutes.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
At this point assess if icing is stiff enough if you intend to pipe icing on to cakes, in most cases it will be however if not add a little more sifted icing sugar and whip again.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Now mix through any food colouring you wish to use.</div>
</li>
</ol>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
One batch of icing will frost approximately 24 standard sized cupcakes.</div>
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<span style="color: #ea9999;">Variations: </span></h4>
<ul><span style="color: #ea9999;">
</span>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ea9999;">orange buttercream frosting: replace water or milk with orange juice and add the grated rind of one orange</span></div>
<span style="color: #ea9999;">
</span></li>
<span style="color: #ea9999;">
</span>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ea9999;">chocolate buttercream frosting: use 2 tablespoons of milk or water and add 1/4 cup of sifted cocoa to the icing sugar.</span></div>
<span style="color: #ea9999;">
</span></li>
<span style="color: #ea9999;">
</span>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ea9999;">Change the type of essence you use to change the flavour, eg. peppermint, almond etc</span></div>
<span style="color: #ea9999;">
</span></li>
<span style="color: #ea9999;">
</span>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ea9999;">Use a liqueur such as Baileys or Cointreau instead of milk or water for a more adult cupcake.</span></div>
</li>
</ul>
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<strong></strong><br />Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-32154059120948133572012-11-10T09:19:00.001+11:002012-11-20T13:20:05.839+11:00Overnewton Country Fair Cake Stall<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YzLo4zE5S20/UJ2BMIXCw6I/AAAAAAAAAzE/2ozph-Z0KlU/s1600/PB090404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-YzLo4zE5S20/UJ2BMIXCw6I/AAAAAAAAAzE/2ozph-Z0KlU/s320/PB090404.JPG" width="248" /></a></div>
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<span id="goog_1524691797"></span><span id="goog_1524691798"></span><br />
Hi there, for anybody who is looking for recipes for the cupcakes from the fair today, they will be online by Sunday night. Feel free to look around at my other recipes and in the meantime enjoy your cupcakes.<br />
<br />
Update: 11/11/12 - recipe links<br />
<br />
<ul>
<li><a href="http://sweetinspirationsbysarah.blogspot.com/2012/08/cupcakes-for-lola.html">orange cupcakes with orange buttercream</a></li>
<li><a href="http://sweetinspirationsbysarah.blogspot.com/2012/11/chocolate-peppermint-cupcakes-with-choc.html">chocolate peppermint cupcakes with choc-peppermint twist frosting</a></li>
<li><a href="http://sweetinspirationsbysarah.blogspot.com/2012/11/classic-vanilla-cupcakes.html">classic vanilla cupcakes</a></li>
</ul>
Sarah xxxSarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-60330800160579405022012-11-07T17:28:00.000+11:002012-11-20T13:09:02.063+11:00Orange and Poppy Seed Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yCJR_62OOA8/UJnzIfZtSuI/AAAAAAAAAyg/whtoKnGqD_A/s1600/PA200311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-yCJR_62OOA8/UJnzIfZtSuI/AAAAAAAAAyg/whtoKnGqD_A/s320/PA200311.JPG" width="320" /></a></div>
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<br />
Cupcakes are perfect for every celebration. This particular celebration was my nephews 18th birthday in October.<br />
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My nephew Brandon is a an enthusiastic and talented cook and excels in baking. He made his own 18th birthday cake under the guidance of his bakery teacher at school and presented a delicious Ferrero Rocher mud cake complete with lashings of ganache and chocolate curls.....now I'm making myself hungry. <br />
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Anyway back to cupcakes, the beauty of cupcakes is that they can be plain or embellished to suit any occasion and theme. Yon only have to google cupcakes to see that you are only limited by your imagination when decorating these delicious morsels. From bite size to giant cupcakes, you decide the scale and intricacy of what is presented.<br />
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Enjoy xxx<br />
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<b><span style="font-size: x-large;">Orange & Poppy Seed Cupcakes</span></b></h2>
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<h4>
<span style="font-weight: normal;"><b>YOU WILL NEED</b></span></h4>
<span style="font-weight: normal;"></span><br />
<span style="font-weight: normal;">40g poppy seeds</span><br />
125 ml warm milk<br />
150g butter at room temperature<br />
2 teaspoons finely grated orange zest<br />
1 tablespoon orange juice<br />
150g caster sugar<br />
2 eggs<br />
185g self raising flour<br />
<br />
<span style="font-weight: normal;"><b></b></span><br />
<span style="font-weight: normal;"><b>ICING</b></span><br />
<strong></strong><br />
<a href="http://sweetinspirationsbysarah.blogspot.com/2012/10/perfect-cream-cheese-frosting.html">see perfect cream cheese icing recipe</a>.<br />
Use the base recipe and add 1 teaspoon of finely grated orange rind at the end of step 3<br />
<br />
<span style="font-weight: normal;"></span><br />
<h4>
<span style="font-weight: normal;"><b>DIRECTIONS</b></span></h4>
<ol>
<li><span style="font-weight: normal;">Preheat oven to 180c or 160c fan forced. </span></li>
<li>Warm the milk in the mircrowave or saucepan.<span style="font-weight: normal;"></span></li>
<li><span style="font-weight: normal;">Combine the poppy seeds and warm milk in a bowl and set aside for 15 minutes.</span></li>
<li>Place the butter, orange zest and sugar in a mixer and mix until pale and creamy.</li>
<li>Add the eggs one at a time and mix until just combined.</li>
<li>Sift in the flour and add the poppy seed mixture and orange juice. Beat in a mixer on low speed until just combined. Increase the speed and continue to beat for 3 minutes until the mixture is thick and pale.</li>
<li>Spoon the batter into cupcake wrappers and bake for 15-18 minutes.</li>
<li>Transfer cupcakes to a wire rack to cool.</li>
<li>Prepare the cream cheese frosting and pipe on to cupcakes or spread with a palette knife. (I used a wilton tip 1M).</li>
</ol>
(Recipe source unknown)<br />
<br />
Tip: Vary this recipe by substituting the orange rind and juice in the cupcake and the orange rind in the frosting for lemon.<br />
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<a href="http://1.bp.blogspot.com/-3G5qjdLlbp4/UJn-7KAHEmI/AAAAAAAAAyw/UMV9xtQqfcA/s1600/IMG_1010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-3G5qjdLlbp4/UJn-7KAHEmI/AAAAAAAAAyw/UMV9xtQqfcA/s320/IMG_1010.JPG" width="320" /></a></div>
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Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-9060194500119366802012-10-23T11:45:00.000+11:002012-10-23T11:46:20.454+11:00Another Lemon Slice<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMCPB9grNaHuiy-8LoGFSSnaPZtOluqKqj2LTOgPbLvcitzexwJq068CDFkTtg09Gk_qh3ML-sZDZr86qalU8t965U4pfjCtT9eZ-SST4LjMKjJ5izjtzSvdN7NFdEXH5-tY2eGMCj_U5/s1600/P9290236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMCPB9grNaHuiy-8LoGFSSnaPZtOluqKqj2LTOgPbLvcitzexwJq068CDFkTtg09Gk_qh3ML-sZDZr86qalU8t965U4pfjCtT9eZ-SST4LjMKjJ5izjtzSvdN7NFdEXH5-tY2eGMCj_U5/s320/P9290236.JPG" width="320" /></a></div>
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<br />
I really love lemon! I have to admit that I'm quite partial to a bit of lemon tang. I never feel quite so guilty after a lemon dessert as I do when I've just had a piece of chocolate, but that's just me.<br />
<br />
I've included another lemon slice recipe as I just cant decide which one I like better, <a href="http://sweetinspirationsbysarah.blogspot.com/2012/09/tangy-lemon-squares.html">Tangy Lemon Squares</a> or this Lemon Slice ...... try them for yourself and let me know.<br />
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Enjoy xxx<br />
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<h2 style="text-align: center;">
<span style="font-size: x-large;"><b> </b></span></h2>
<h2 style="text-align: center;">
<span style="font-size: x-large;"><b>Lemon Slice</b></span></h2>
<br />
<h4>
<span style="font-weight: normal;"><b>YOU WILL NEED</b></span></h4>
<span style="font-weight: normal;"><b>Base</b></span><span style="font-weight: normal;"> </span><br />
<span style="font-weight: normal;">125g unsalted butter at room temperature</span><span style="font-weight: normal;"> </span><br />
1 teaspoon vanilla extract<br />
<span style="font-weight: normal;">1/4 cup caster sugar</span><br />
<span style="font-weight: normal;">1 1/3 cups plain flour</span><br />
<br />
<span style="font-weight: normal;"><b>Toppping</b></span><br />
<br />
4 eggs lightly whisked<br />
<span style="font-weight: normal;">1 cup caster sugar</span><br />
<span style="font-weight: normal;">2 tablespoons plain flour</span><br />
<span style="font-weight: normal;">1/2 cup milk </span><br />
finely grated rind & juice of 2 lemons<br />
<span style="font-weight: normal;"><br /></span>
<br />
<h4>
<span style="font-weight: normal;"><b>DIRECTIONS</b></span></h4>
<ol>
<li><span style="font-weight: normal;">Preheat oven to 180c or 160c fan forced. </span></li>
<li><span style="font-weight: normal;">Grease a rectangular slice pan (approx 20 x 30cm) and line with baking paper allowing the sides to over hang.</span></li>
<li><span style="font-weight: normal;">To make the base cream the butter, sugar and vanilla in a mixer until pale and creamy. </span></li>
<li><span style="font-weight: normal;">Add sifted flour to butter mix and fold through until combined.</span></li>
<li>Spoon combined mixture in to slice pan and press base down evenly in
to pan.</li>
<li>Bake in oven for 10 minutes or until starting to brown around the edges. Remove from oven when cooked and let it cool.</li>
<li>To make the topping place the sugar, eggs, flour, milk, lemon rind and lemon juice in a bowl and whisk until<span style="font-weight: normal;"> well combined.</span> </li>
<li>Pour the egg mixture over the base and bake for 20-25 minutes or until just set.</li>
<li>Allow slice to cool completely in pan. </li>
<li>When slice is cool run a knife around the edge of slice to loosen if
necessary and then lift slice out of pan using the edges of the baking
paper dust with icing sugar (see tip)and then cut slice into squares and serve.</li>
</ol>
(Adapted from Better Homes & Garden online article)<br />
<br />
<span style="color: #e06666;"><span style="background-color: white;"><b>Tip</b>: <i>Ever wonder why your icing sugar seem to disappear in to your slice or cake within hours of dusting it on?</i> check out <a href="http://sweetinspirationsbysarah.blogspot.com/2012/09/dusting-sugar.html" target="_blank">my dusting sugar tip</a>.</span></span><br />
<span style="color: #e06666;"><span style="background-color: white;"><br /></span></span>
Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-26705403437064801972012-10-17T13:00:00.000+11:002012-10-17T13:04:38.031+11:00Perfect Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeDHgwHALFWbp8ed-tCTnsixPwTMGo2ZeBpy7-1C-mTLPf8u0ETVbxJH4eR6u9tIH1vFNyjD5K2_heModO86naA0GXk4Q3msoHVAkX2RFA9LZMZaHAfG8LO3XwXu0V7zVyAHYgCqbYjIc/s1600/IMG_0630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQeDHgwHALFWbp8ed-tCTnsixPwTMGo2ZeBpy7-1C-mTLPf8u0ETVbxJH4eR6u9tIH1vFNyjD5K2_heModO86naA0GXk4Q3msoHVAkX2RFA9LZMZaHAfG8LO3XwXu0V7zVyAHYgCqbYjIc/s200/IMG_0630.JPG" width="150" /></a></div>
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<br />
This easy and irresistible <b>Cream Cheese Frosting</b> is the perfect topper for everything from carrot cake to red velvet. It not only tastes delicious but is perfect for piping and decorating your cakes or just dolloping on. Depending on the weather in your area you can always add a little more sifted icing sugar to stiffen it up if necessary.<br />
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<br />
Enjoy xxx<br />
<a name='more'></a><br />
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<h2 style="text-align: center;">
<span style="font-size: x-large;"><b>Cream Cheese Frosting</b></span></h2>
<h2 style="text-align: center;">
<span style="font-size: x-large;"><b> </b></span></h2>
<h3 style="text-align: left;">
<b> </b></h3>
<h4 style="text-align: left;">
<b></b><span style="font-weight: normal;"><b>YOU WILL NEED</b></span><b> </b></h4>
<br />
300 g Icing sugar, sifted<br />
50 g Unsalted butter, room temp<br />
125 g Cream Cheese, slightly softened<br />
<br />
<br />
<h4>
<span style="font-size: small;">DIRECTIONS</span></h4>
<ol>
<li>In a food processor or electric mixer, beat the icing sugar and butter until it has a sandy texture.</li>
<li>Dice
the cream cheese into smaller cubes then add to the mix one-by-one,
beating until completely combined. Do not worry if the mixture seems too
thick halfway through; it will thin itself out as more and more cream
cheese is added.</li>
<li>On medium-high speed, continue beating the frosting until it becomes light and fluffy. This takes around five minutes.</li>
<li>Now turn your mixer down to low and beat for 1 minute, this extra step knocks any air out of the frosting which is essential if you are using this frosting for piping.</li>
</ol>
<span style="font-size: small;">Depending on your preferences you can add to this recipe by incorporating vanilla essence at step 2 or some finely grated lemon or orange rind to match the flavours of your cake.</span><br />
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<span style="font-size: small;"> </span> Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com1tag:blogger.com,1999:blog-4319012776897569883.post-53811921420187552082012-10-15T15:05:00.000+11:002012-10-15T15:05:04.815+11:00How to make a fondant dog - tutorial<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrHZOMdlltFsl3jt6Nr8CiGEPRkDf3trAv71rywwoSCBIElHEfh9UFrqJFxL7zmQgo-t6t4WXowqO5-ZCzOcgZu7vULaW_Z-QRV2lM0Ps9N0l5mVx-7wUp_YWJEAAeYUvbgkyT7kWqmp9/s1600/temp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrHZOMdlltFsl3jt6Nr8CiGEPRkDf3trAv71rywwoSCBIElHEfh9UFrqJFxL7zmQgo-t6t4WXowqO5-ZCzOcgZu7vULaW_Z-QRV2lM0Ps9N0l5mVx-7wUp_YWJEAAeYUvbgkyT7kWqmp9/s400/temp.jpg" width="400" /></a></div>
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Last week I made a cake for a lovely vet nurse from <a href="https://www.facebook.com/BrimbankVet?ref=ts&fref=ts">Brimbank Veterinary Clinic</a>. Corrina's dog 'Spoodie' was turning 7 and Spoodie is lucky enough to have a bbq held in honour of his birthday each year. Corrina asked for a cake with a topper in Spoodie's likeness so I went straight to google to get some ideas. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZMgGDHKDvvx5Pj5yoX7fGJPF5mbnMbkEIvkI8ujDyfVPBeHRyeQiJf8pjugXC1JXnYC6Sum39Uyq6QSi6lpZxp0E93M_bzlI1mTkTNe4N2Iyc-sXwljrZv1fbAsSga5XMlWVeH-XKL3N/s1600/PA070252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZMgGDHKDvvx5Pj5yoX7fGJPF5mbnMbkEIvkI8ujDyfVPBeHRyeQiJf8pjugXC1JXnYC6Sum39Uyq6QSi6lpZxp0E93M_bzlI1mTkTNe4N2Iyc-sXwljrZv1fbAsSga5XMlWVeH-XKL3N/s320/PA070252.JPG" width="320" /></a></div>
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I came across a great You tube tutorial which gave me the basis to making this cute little dog which I will share with you. I had never tried modeling with fondant before so as this was my first attempt, I was very happy as was 'Spoodie".</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1imE4oMSql3EqP6To7R-lVg1duqlY7U0dCb2TXjuSuYfmcvZfWaZngU66Bgv5-4xMmt_iwXmXswqy-PtYxLC6yItYZLJEJRFoi7x0Ijf-nHQaRbtoqwX-hpMdV_Z2DmrdB1JAuTukhjKm/s1600/IMG_0991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1imE4oMSql3EqP6To7R-lVg1duqlY7U0dCb2TXjuSuYfmcvZfWaZngU66Bgv5-4xMmt_iwXmXswqy-PtYxLC6yItYZLJEJRFoi7x0Ijf-nHQaRbtoqwX-hpMdV_Z2DmrdB1JAuTukhjKm/s320/IMG_0991.jpg" width="284" /></a></div>
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Enjoy xxx </div>
<a name='more'></a><h2 style="text-align: center;">
</h2>
<h2 style="text-align: center;">
<span style="font-size: x-large;">How to make a fondant dog </span></h2>
<div style="text-align: left;">
<br />
To make this particular topper I started with some white fondant and kneaded in some mazipan. I did this so that I would get a slightly creamy colour as 'Spoodie' was not white in colour. I then kneaded in some gum trag. You can use modelling paste, gum paste, gum-tex or tylose powder. (A great post discussing the differences between these products can be found at <a href="http://thesugarlane.com/2009/05/12/whats-the-difference-tylose-powder-cmc-powder-trag-powder-gum-tex/">The Sugar Lane</a> website.)</div>
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I then watched this 2 part tutorial on You Tube and followed along.</div>
<div style="text-align: left;">
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<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/r9u63Mh-SsY" width="420"></iframe>
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<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/z4RGguwXjgg" width="420"></iframe>
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I pretty much followed the tutorial as it was, with only 2 small modifications.<br />
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I adjusted the mouth slightly by shaping the dogs muzzle and giving him a slightly longer snout and jowles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGmSSHGn0R6a1tNIoN8uWNQKBVW3e9qqBr6Y6A-HzS8P9jkKF50zKJy35NoQwT8v9Sv_ynjy99-QyDXGpanXZ1t4TbKnxrmSr-4VV7130uMBATbubn9ENEs-7cOqsC6Uim9RlMoufMIrc/s1600/PA070254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLGmSSHGn0R6a1tNIoN8uWNQKBVW3e9qqBr6Y6A-HzS8P9jkKF50zKJy35NoQwT8v9Sv_ynjy99-QyDXGpanXZ1t4TbKnxrmSr-4VV7130uMBATbubn9ENEs-7cOqsC6Uim9RlMoufMIrc/s320/PA070254.JPG" width="320" /></a></div>
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<br />
<br />
<br />
I also changed the ears on the dog by making the tear drop shape as recommended and laying it flat on my work bench. I then took a small veining tool and marked lines on the ears. This gives the impression of hair and also further flattens and enlarges the ear, giving 'Spoodie' a floppy ear.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5GxDbkgufP6Wou4rYD1U5rztUsgj5quBbtBjBp7dst5NiiY18B9I7m10ys0ePZ4a-qKIhBoyknq-rP3EmSACNv1cXTBtgep05TEMTvHmD4XByAKGBibB6bOqRPeuXw5sMdW1ouW_AE27/s1600/PA070256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5GxDbkgufP6Wou4rYD1U5rztUsgj5quBbtBjBp7dst5NiiY18B9I7m10ys0ePZ4a-qKIhBoyknq-rP3EmSACNv1cXTBtgep05TEMTvHmD4XByAKGBibB6bOqRPeuXw5sMdW1ouW_AE27/s320/PA070256.JPG" width="320" /></a></div>
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Finally I took some apricot edible lustre dust and brushed 'Spoodie' with a fluffy brush. I focused on the areas where he is naturally darker in colour, such as the ears, mouth and paws.<br />
<br />
Spoodie complete!<br />
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I hope you find this tutorial link helpful. <br />
Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com8tag:blogger.com,1999:blog-4319012776897569883.post-45282792900795755692012-10-10T12:08:00.000+11:002012-10-10T12:08:08.923+11:00Yummy Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFo7ifHvKHJzsKtIEaDrNhDh9EnvqdJ0fEf-DbMNpwJLofZFeNAa47ITCb_6zamSeK_vqOuOm2AABuaiZTDmjicdRSVvM7UAkLao8MCUqpt-zEetouJupRxN0i8T_vTli8AlzmODioeXV/s1600/PA070258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFo7ifHvKHJzsKtIEaDrNhDh9EnvqdJ0fEf-DbMNpwJLofZFeNAa47ITCb_6zamSeK_vqOuOm2AABuaiZTDmjicdRSVvM7UAkLao8MCUqpt-zEetouJupRxN0i8T_vTli8AlzmODioeXV/s320/PA070258.JPG" width="320" /></a></div>
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<br />
Reasons to teach your son to cook:<br />
<br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"></span><br />
<ul><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">
</span></ul>
<ol>
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Helps
develop intellect.<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Mathematics
(as in measurements, addition, subtraction, multiplication, division and
fractions). </span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">English (as in vocabulary and reading comprehension,
language development). </span>Chemistry or science (as in cause and effect).</span></li>
<br />
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Develops self confidence
and self esteem. Just knowing that he can perform some tasks in the kitchen from
the start to finish enables him to develop self esteem and self
confidence.</span></li>
<br />
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Teaches the importance of following directions or instructions. </span></li>
<br />
<li><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Teaches him to eat healthy foods and teaches him a sense of responsibility.
When your child knows how to cook, he will eventually learn about the
nutritional value and the health benefits that he gets from a
particular food. </span></li>
<br />
<li> Teaching
your child how to cook can develop his passion for cooking that can be
financially rewarding for him in the future. </li>
</ol>
<br />
My reason for teaching my son to cook......I'm teaching my son to cook because his father hasn't got a clue!
<br />
<br />
On Saturday I took my son and godson to the movies. Before I left I let
my husband know that I had banana bread cooking in the oven and asked
him to listen out for the oven timer beeping. I also told my daughter (5
years old) that when she hears the oven timer beep to get Daddy as the
banana bread will be cooked.<br />
<br />
During the movie I looked at the time. It was about 15 minutes after the banana bread should have been cooked. So I sent my husband a text message asking him to tip the banana bread out of the pan and on to the wire rack I had left out on the bench.Later that night I met up with my husband and daughters for dinner and asked him if he had taken my banana bread out of the oven. He replied, 'no, but I turned the oven off'. He didn't see the need to actually take the banana bread out of the oven , in his mind turning the oven off was sufficient. It didn't occur to him that it may continue to cook in a hot oven! This is a man that runs his own very successful business but clearly he has no idea in the kitchen.<br />
<br />
Anyway, I made another yummy banana bread on Sunday morning.<br />
<br />
Enjoy xxx <br />
<br />
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<h2 style="text-align: center;">
<span style="font-size: x-large;"><b>Banana Maple Syrup Bread</b></span></h2>
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<h2 style="text-align: center;">
</h2>
<h4>
<span style="font-weight: normal;"><b>YOU WILL NEED</b></span><b> </b></h4>
125g butter at room temperature<br />
1/2 cup caster sugar<br />
2 tablespoons maple syrup<br />
2 eggs<br />
1 cup of mashed bananas (3 - 4 large bananas)<br />
3/4 cup of plain flour<br />
3/4 cup self raising flour<br />
1/2 teaspoon bicarbonate of soda<br />
<br />
<h4>
<span style="font-weight: normal;"><b>DIRECTIONS</b></span></h4>
<ol>
<li><span style="font-weight: normal;">Preheat oven to 180c or 160c fan forced. </span></li>
<li><span style="font-weight: normal;">Grease a loaf tin (approx size</span><span style="font-weight: normal;">: 22.5 x 10 x 4.5cm) and line base with baking paper. </span></li>
<li>Using a mixer beat butter, sugar and maple syrup in a bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition until just combined.</li>
<li>Add mashed banana and stir with a wooden spoon until just combined.</li>
<li>Sift flours and bicarbonate of soda over butter mixture. Stir until just combined.</li>
<li>Spoon mixture into prepared pans. Smooth top. Bake for approximately 1 hour or until a skewer inserted in the centre of the loaf comes out clean.<br /><span style="font-weight: normal;"></span></li>
<li>Stand in pan for 10 minutes then turn onto a wire rack to cool.</li>
</ol>
(Recipe sourced from Super Food Ideas - June 2010 edition)<br />
<br />Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-61988550877649820122012-10-07T16:47:00.000+11:002012-10-09T16:11:46.720+11:00Peanut Butter & Choc Chip Slice<br />
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<br />
School holidays are over here in Melbourne and the children are back at school Monday. While I love having my son home from school and I love not rushing to be at kinder by 8.15 in the morning, after 2 weeks I'm ready to get back into a routine. Its hard work trying to 'enjoy' the school holidays. Between doing activities with the children, keeping up with the day to day jobs and work,(let alone blogging), I'm still tired. I did manage to get some baking done over the holidays I guess I had to feed the children something - boy can they eat!<br />
<br />
Last weekend was the AFL grand final. Most people that are interested in football end up at a bbq or something similar to enjoy the game and catch up with family or friends. The children and I headed to a close friends house for lunch and a few drinks. Whilst my husband headed off to a work colleagues function. Never one to arrive empty handed I set about making some slices and a dessert to take along.<br />
<br />
I am always trying new recipes as I get tired of making the same things. When I'm preparing a few things for friends or family I normally mix it up a bit, a few old favourites and one or two new things. I mention this because I just want to point out that I am not an expert cook but I can confidently say I cook decent and
edible food. No cook is perfect and even professional chefs have their
share of disasters and mishaps in the kitchen, and I am no exception. I also have visual proof for you!<br />
<br />
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<br />
For once in my life I actually followed a recipe and look what happened. It was late, (well after midnight) by the time I got around to doing the chocolate top on this slice. I even checked the recipe twice because I had a feeling there wasn't enough copha melted in to the chocolate. However I forged ahead anyway and the next morning when I went to cut the slice the top cracked. I definitely wasn't putting this slice on the platter but it still tasted good and was eaten by my family within 3 days. I will make this slice again, with some minor adjustments to make it presentable and pass it on to you. In the mean time though here's a recipe that actually works!<br />
<br />
Enjoy xxx<br />
<a name='more'></a><br />
<h2 style="text-align: center;">
<span style="font-size: x-large;"><b>Peanut Butter & Choc Chip Slice</b></span></h2>
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<h2 style="text-align: center;">
</h2>
<h4>
<span style="font-weight: normal;"><b>YOU WILL NEED</b></span><b> </b></h4>
1 cup plain flour<br />
1 cup rolled oats<br />
1 cup desiccated coconut<br />
1/2 cup firmly packed brown sugar<br />
1/2 cup crunchy peanut butter<br />
90g butter<br />
1/4 cup honey<br />
1 egg lightly whisked<br />
3/4 cup milk choc chips<br />
<br />
<br />
<h4>
<span style="font-weight: normal;"><b>DIRECTIONS</b></span></h4>
<ol>
<li><span style="font-weight: normal;">Preheat oven to 180c or 160c fan forced.</span></li>
<li><span style="font-weight: normal;">Grease a rectangular slice pan (approx 20 x 30cm) and line with baking paper allowing the sides to over hang.</span></li>
<li><span style="font-weight: normal;">Sift flour into a large bowl. Stir through oats, coconut and sugar.</span></li>
<li><span style="font-weight: normal;">In a saucepan, combine peanut butter, butter and honey. Stir over low heat for 1-2 minutes until melted and combined.</span></li>
<li><span style="font-weight: normal;">Make a well in centre of flour mixture and stir through peanut butter mixture and egg. Fold 1/2 cup of choc chips through until well combined. </span></li>
<li><span style="font-weight: normal;">Press mixture into prepared pan. Sprinkle with remaining choc chips.
Bake for 20-25 minutes, until golden. Cool in pan.Cut
into rectangles. Store in an airtight container.</span></li>
</ol>
<br />
<span style="font-weight: normal;">Recipe Adapted from Women's Weekly online. </span><br />
<br />
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<br />Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0tag:blogger.com,1999:blog-4319012776897569883.post-3449905946357359562012-10-01T13:09:00.000+10:002012-10-01T13:09:24.322+10:00How to make a chocolate shell for your giant cupcake<div class="separator" style="clear: both; text-align: center;">
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<br />
A popular cake at the moment is the giant cupcake. Several companies make the pans for this cake, I have seen Wilton, Ecko, Bakers Secret, Fox Run and a silicone moulds available in shops. I have been walking past this tin in the shops for some months now and finally gave in a bought a Wilton giant cupcake tin in early September. Eager to try out my new purchase I volunteered to make my sister-in-laws birthday cake (she turned 21 again this year, lucky girl!).<br />
<br />
A favourite cake combination of mine is chocolate and peppermint. So what better way to suprise people then to cut through a white chocolate shell to find chocolate cake and then to take a bite and discover that your pink roses are peppermint flavoured. Delicious.<br />
<br />
Enjoy xxx<br />
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<h2 style="text-align: center;">
Giant Cupcake with Chocolate Shell Tutorial</h2>
To start off with I'll give you a quick rundown of baking the actual cake before we start with the chocolate shell.<br />
<br />
The above photo is the first giant cupcake cake I've made, so its not a difficult thing to do. Don't be scared off by shaped cake tins they are just as easy to use as a regular square or round tin. Most shaped tins have a non stick coating so you don't even need fancy cake releases. I started off with my Wilton pan.<br />
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<br />
I brushed margarine on the tin, ensuring that I got in all the groves and then I sifted flour over the tin (making a bit of a mess) to cover all the groves and then tapped out the excess flour over the sink.<br />
<br />
For my cake batter I used Rosie from <a href="http://www.sweetapolita.com/">Sweetapolita</a>'s recipe for <a href="http://sweetapolita.com/2011/12/winter-delight-peppermint-cake/">Winter Delight Peppermint Cake</a>, the recipe is said to make up an 8 inch 3 layer dome cake. I made up the batter as per the recipe and filled my cake tin up until an inch from the top and still made 4 regular cupcakes with the left over cake batter. Cooking time will vary, I set the oven to 160 degrees fan forced and baked on the middle rack. Initially I set the oven timer for 40 minutes and then kept an eye on the cake from then. In my oven I left the cake in for approximately 55 minutes but this will depend on the type of cake you choose to cook and your oven. Try to avoid opening the oven door during the first 30 minutes of baking. The cakes are done when a toothpick or skewer comes out <i>almost</i>
clean, do try
not to over-bake.<br />
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<br />
When the cake is cooked remove it from the oven and allow to cool in the tin for 15 minutes before turning out on to a wire rack. As you can see from the above picture after the cake was cooled I trimmed some of the excess off the top of the cake as it had risen quite a lot during baking.<br />
<br />
The next step is to start on the chocolate shell!<br />
<br />
I don want to tell you how to 'suck eggs' but do ensure that the tin is clean and 100% dry before you start the shell.<br />
<br />
Ok, take approximately 400g of chocolate buttons or coarsely chop chocolate in to pieces. And place in a microwave proof bowl ready to melt the chocolate.<br />
<br />
Here are some tips for melting chocolate:<br />
<ul>
<li>Never allow any water to come in contact with the melting chocolate. Just a
drop or two of water can make the chocolate seize up, or become hard
and lumpy. Even the steam from the bottom of a double boiler can cause
this problem, (that's why I like the microwave). Make sure to keep the chocolate dry as it melts. If it
does seize, you can blend in a teaspoon of vegetable oil (NOT butter or
margarine) and the chocolate should smooth out. </li>
<li>Never use a wooden spoon to stir chocolate when trying to melt it. The wood holds moisture in it which can cause your chocolate to seize up. Always use a metal spoon to stir chocolate. </li>
<li>Chocolate should only be melted over low heat. The microwave
is a good appliance to use because the cooking time is so controlled.
If you stand there at the stove and stir constantly, you can melt
chocolate in a pan set over very low heat. A double boiler (watch out
for condensation) is a good method; make sure the water in the bottom is
barely simmering.
</li>
<li>White chocolate or vanilla milk chips are the most difficult to melt. Too much heat will make this type of chocolate seize.</li>
</ul>
To melt chocolate in the microwave heat on 50% power for 1
minute. Remove from the microwave and stir. Continue this process
until the chocolate is almost melted. Then stir until the chocolate is
smooth.
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<div style="text-align: center;">
Keep microwaving.</div>
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<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
And now we are ready. (If you want to colour your chocolate now is the time to do it, make sure your food colour is oil based.) Take a pastry brush and begin to brush the melted chocolate over the pan, pushing out any air bubbles with the pastry brush as you go and smoothing out any lumps. Once you have a good first coat down leave the tin aside and allow to set for 10 minutes.</div>
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<br />
Come back to the tin and remelt your chocolate so it is smooth again. Go over the tin now giving it a second coat ensuring that all areas are covered. Now place the tin in the refrigerator and leave until chocolate is completely firm, (I left mine for about half an hour).<br />
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<br />
To un-mold the chocolate shell I carefully picked off the excess chocolate around the top of the shell and this released the shell, (it literally 'pops' away from the edges, trust me!). <br />
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I then turned the shell out and placed it on the bench and continued to break off any rough edges from the top of the shell.<br />
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Now is time to quickly go over how I prepared the cake for those that are interested. My cake had been sitting in the fridge chilling for the last hour. I find that chilling the cake makes it easier to trim. Previously the base of the cake was fluted like the shell. Now to fit the cake in the shell I needed to trim it, so off came the sides of the cake. Do ensure that the cake fits in the chocolate shell and you will also need to trim some off the top of the cake so that it is almost level with the chocolate shell, I forgot to do this and had to do it after I had iced the bottom half.<br />
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Next I mixed up my buttercream icing. I remelted my left over chocolate and used a small amount to stick the chocolate shell to my cake board. I then split the base of the cake horizontally and filled the centre with buttercream. Placed the cake back together and roughly coated the bottom half of the cake with buttercream. I then placed the iced cake in the fridge for 15 minutes to allow the icing to firm up.<br />
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After removing the cake from the fridge I then gently dropped the cake into the chocolate shell. (I then trimmed the top at this point as I had forgotten to do that earlier. Oh well, more left over iced cake for me to eat.) I then put a thick layer of buttercream on top of the bottom half of the cake.<br />
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I then split the top of the cake in 2 horizontally and filled the centre with buttercream and placed it on top of the bottom half of the cake and continued to coat the top half of the cake. <br />
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Now that the cake has been assembled and covered in buttercream it is ready to be frosted and decorated anyway you like. I've only made the one so far but will update the post with different photos as I make some more and experiment a bit.<br />
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If you give this chocolate shell a go or if you have photos of giant cupcakes that you have made I would love to see them!<br />
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<br />Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com59tag:blogger.com,1999:blog-4319012776897569883.post-69246676158516123392012-09-28T22:55:00.000+10:002012-09-30T12:23:49.306+10:00Sunday Morning Pancakes<div class="separator" style="clear: both; text-align: center;">
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Every Sunday morning at my house pancakes are on the menu for breakfast. Sundays are special family time in our house. Sunday is the only day we are all together for breakfast as my husband leaves well before 7am each morning and works most Saturdays also.<br />
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On a Sunday morning at least one of my children will crawl in to my bed and whisper not so softly in my ear, "mum, how long until pancakes?". I normally roll back over at this point and pretend to go back to sleep until a second child arrives in the room asking, "mum, how long until pancakes?". At this point I put my head under the pillow and prepare myself for my youngest to wake up. She never says good morning, the first words out of her mouth in the morning is always, "I'm hungrine Mumma". One of her siblings will then tell her that we are having pancakes and she then proceeds to jump up and down saying' "yay! pancakes!, come on Mumma". At this point there is no avoiding it I have to get up, it is pancake day after all!<br />
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Enjoy xxx<br />
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<span style="font-size: x-large;"><b>Pancakes</b></span></h2>
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(makes approx 10) </div>
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<h4>
<span style="font-weight: normal;"><b>YOU WILL NEED</b></span><b> </b></h4>
1/2 cups self raising flour<br />
1 teaspoon baking powder<br />
2 tablespoons caster sugar<br />
pinch salt<br />
2 eggs<br />
60g butter<br />
1 1/3 cups of milk<br />
extra butter to cook<br />
maple syrup to serve<br />
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<span style="font-weight: normal;"></span>
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<span style="font-weight: normal;"><b>DIRECTIONS</b></span></h4>
<ol>
<li><span style="font-weight: normal;">Sift the flour, baking powder, caster sugar and salt into a mixing bowl. Make a hole in the centre.</span></li>
<li>Lightly beat the eggs with a wire whisk or fork in a small bowl.</li>
<li>Melt the butter in a small saucepan over low heat or microwave butter until melted.</li>
<li>Mix the eggs butter and milk together in a large jug and then pour into the hole in the flour mixture.</li>
<li>Using a wire whisk beat until all liquid is absorbed and the batter is free of lumps.</li>
<li>Cover the bowl with cling wrap and leave it for 20 minutes. (<i>Suggestions: Have a shower now, unpack the dishwasher from last night, fold some clothes - I'm sure you'll think of something to do)</i></li>
<li><i> </i>Lightly grease a non stick frying pan and place it over a low heat.</li>
<li>Pour or ladle 1/3 cup of the batter in to the pan. Cook until the underside is golden. Turn the pancake over with a spatula and cook the other side.</li>
<li>Transfer the pancake to a plate and cover it with a clean tea towel to keep it warm.</li>
<li>Repeat with remaining batter until all pancakes are cooked.</li>
<li>Serve warm or cold with maple syrup, butter, sugar, or lemon.</li>
</ol>
Variations: You can add milk chocolate bits to the batter prior to cooking, frozen berries, or sprinkles. We also make chocolate pancakes by adding 1/4 cup of sifted cocoa at step 1 and increase the milk in step 4 to 1 1/2 cups, these taste great with white chocolate bits thrown in and served with raspberry puree.<br />
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<br />Sarah http://www.blogger.com/profile/09220584091997511365noreply@blogger.com0