Shortbread cookies {Recipe}

Can you believe it's February already?!  Where did January go?  Gosh, the year is getting off to a quick start and we've only just finished our Christmas cake!  Valentine's Day is just around the corner and I thought these cookies would be perfect as a gift for someone you love or just for yourself.  They are YUMMY!  I made the cookies using a puppy cutter (isn't it cute?!).  It's part of the Red Puppy Appeal which is for the Guide Dogs here in New Zealand.  I got it at Bayleys for a $5 donation. Look at how cute the puppies are... and of course you can always decorate them with royal icing.  But they taste just as good as they are. :) 

The basic recipe for shortbread is very easy.  It is a 1-2-3 ratio of sugar-butter-flour.  The flour is a mix of plain and corn flour.  Cornflour makes for a crisper cookie.  Then you can get creative and add other things if you like.  I added some chocolate chips to half the batch.  You can add nuts or dried fruit too if you prefer.  You can also leave them plain and dip them in melted chocolate.  Mmmm!

Recipe for shortbread cookies

100g caster sugar
200g unsalted butter, softened
260g plain flour
40g corn flour
pinch of salt

1. Beat the butter until creamy.  Add the sugar and beat again until mixture is light and fluffy.
2. Sift the flour, cornflour and salt together and add into butter mixture.  Add chocolate chips, nuts or dried fruit, if using.  Combine gently together using your hands to form a dough.  Roll into a ball, flatten and wrap in cling film.  Chill for about 20 minutes or until firm.  Alternatively, if you want to cut them into rounds, you can roll the dough into a log, wrap in cling wrap and chill.
3. Preheat oven to 170 degree C.  Roll out the chilled dough to about 1 cm.  Cut shapes and place on lined baking sheet.  I like to chill the shapes for about 5 minutes before baking them to make sure they keep their shape.  Alternatively, if you have rolled the dough into a log, slice to form rounds.  
4. Bake for 18-20 minutes or until firm.  
5. Cool for a few minutes to firm up on the baking sheet before transferring to a wire rack to completely cool down.  You can dip them in melted chocolate at this point or eat them as they are.  

For a Valentine's gift, cut heart shape cookies and bake.  You can also make cookie pops by inserting a cookie stick into each cookie before baking and decorate with some fun Valentine messages or the name of your loved ones.  See my post here on what they look like.

Enjoy! :)

Chocolate covered Birthdays... {Recipe}

Growing up, I remember always having chocolate cake for my birthday.  It was the one day in the year that I got to decide what kind of cake I wanted, and as far as I remember, it always had to be CHOCOLATE.  (Yes I am a chocoholic and am proud of it!)  It was always store bought cake from a delicious bakery near where we lived, and even when we moved, mum would go down to get that Chocolate Etoile cake for me.  What was there not to love about light spongy layers of chocolate cake smothered in rich, creamy chocolate mousse.  Ah yes, those were the days.

When I started cake decorating a few years ago, I decided that I would start making my own cakes, as well as my hubby's.  (He gets a chocolate cake every year too!)  This gave me the opportunity to experiment with different recipes (always chocolate!) and dress my cakes up the way I wanted.  Funnily enough, I love my cakes simple.  Just pure, decadent chocolate cake is what I want. 

This year, I decided, after much research, that I would use Julie le Clerc's recipe for her Valrhona chocolate pearl cake for my birthday cake.  This cake happens to be gluten free as well, so even better!  And oh boy oh boy, I think it is one of the best, most decadent chocolate cakes I have ever had!  Plus, on your birthday the calories don't count, right?

Since there is no flour in the cake, the bulk of it is almond meal, and you get that slightly nutty taste together with the chocolate, which I love. The cake is then smothered in dark chocolate ganache and covered in crunchy chocolate pearls.  Yuummmyyyy!!!   Julie le Clerc's recipe is available in her book, Favourite Cakes, available at Amazon.  (See website link on the right).

Another chocolate cake that I love by Kim Evans of Little and Friday.  She owns a couple of cafes here in Auckland and her chocolate cake is a must try for anyone who visits.  It is also available in her book, Treats from Little and Friday.  Try covering it in ganache and coconut as that how she makes her lamingtons.  Delish!

The third chocolate cake I love is this mud cake.  I found the recipe online and have used it several times to make my husband's cakes as I find it carves well and holds it shape for the 3D cakes I make for him.  If you have not tried mud cakes before, this is definitely one to try and it is rich and chocolatey, and it goes very well with the ganache.  Best of all you can put away your cake mixer, everything can be done by hand.  Always use the best quality chocolate you can afford because it does make a difference!  I have tweaked the recipe slightly.  (see changes in brackets below)

Recipe for Chocolate Mud Cake    (Recipe from www.exclusivelyfood.com.au)

250g chocolate (125g dark chocolate and 125g milk chocolate)

250g butter (if using unsalted butter, add 1/4 teaspoon salt with the butter)

1 teaspoon instant coffee granules/powder

188ml (3/4 cup) water

325g (2 cups plus 2 tablespoons) plain flour  (I changed it to 285g)

30g (1/4 cup plus 2 teaspoons) cocoa powder

1/2 teaspoon bicarbonate of soda (baking soda)

550g (2 1/2 cups) caster sugar (I changed it to 500g)

4 large eggs

2 tablespoons (40ml) oil (any mild-flavoured oil) (I used canola oil)

1 teaspoon (5ml) vanilla extract

125ml (1/2 cup) buttermilk

1. Preheat oven to 160 degrees Celsius (not fan-forced).  Grease and line a 23cm round cake tin with baking paper.
2. Place chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove mixture from heat and allow to cool to room temperature.
3. Sift the flour, cocoa powder and bicarbonate of soda together into a large bowl.
4. Add the caster sugar to the bowl with the flour mixture, and mix well with a whisk.
5. In another bowl, whisk eggs, oil, vanilla and buttermilk until well combined.
6. Add the egg mixture to the flour mixture and stir until well combined.
7. Now add the chocolate mixture to the egg and flour mixture in a three batches, stirring until combined after each addition.
8. Pour mixture into your cake pan and bake for about 1 hr 30 min or until a skewer in the centre of the cake comes out clean.
9. Allow to cool in pan before removing.  Make and spread the ganache over the cake.

Recipe for Chocolate ganache

250g chocolate (equal mix of dark and milk), chopped

125ml cream

1. Heat the cream in a pot til scalding.  Take off heat.
2. Add chopped chocolate and whisk till smooth and creamy.   
3. Set aside to cool until ready to use or use warm to pour over cake.

What is your favourite kind of birthday cake? 

Lemon poppyseed cupcakes {Recipe}

These lemon poppyseed cupcakes are from the book, Bake Me I'm Yours... Cupcake Love, by Zoe Clark.  It is such a good book and I love the ideas she has given for decorating cupcakes as well as all her recipes.  These cupcakes are yummy and very light and fluffy.  You can also switch the lemon for orange, which is equally tasty. The only thing I have changed is not soaking the poppyseeds in milk as I found the texture a little too crunchy, but that is my personal preference.

Recipe for Lemon poppyseed cupcakes (makes 12)


1 1/2 tbsp poppyseeds
200ml milk
100g butter
120g sugar
2 tsp lemon zest
2 eggs
240g self-raising flour

1. Preheat oven to 170 degrees C.
2. Beat butter and sugar until light and fluffy.
3. Add eggs, one at a time.
4. Sift flour and add poppyseeds to the flour.  Add flour mixture to egg, folding in til just combined.
5. Add milk and fold into mixture.
6. Spoon into cupcake liners and bake for 15-20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. 
7. Cool for 5-10 minutes in the pan before turning out onto a wire rack.

Happy Baking!

Carrot cupcakes with cream cheese frosting {Recipe}

The last few months has seen me trying out a healthier lifestyle.  All this baking has not been very good for the waistline!  However, I could not stay away from my oven too long, so I decided to make something a little healthier and satisfy my craving for cake.

This carrot cupcake recipe is from the book 'Bake me I'm yours...cupcake love' by Zoe Clark.  There are some delicious looking recipes as well as the prettiest cupcakes you could find in this book.  So I decided to try out the carrot and pecan cupcakes.

I tweaked the recipe a little, substituting some of the ingredients I had in my kitchen.  The cakes turned out moist and nutty, with a hint of cinnamon. I topped them off with a cream cheese frosting.

Recipe for Carrot cupcakes (makes 12)

125g soft brown sugar
120ml canola oil
2 eggs
190g self raising flour
1/4 tsp baking soda
1/2 tsp cinnamon
280g grated carrots (about 4 medium carrots)
50g chopped pecans (add more or less to your taste)

1. Preheat oven to 170 degrees C.
2. Line cupcake tin with cases.
3. Whisk sugar and oil together.  Add eggs, one at a time, and whisk til combined.
4. Add flour, baking soda and cinnamon.
5. Mix in grated carrots.
6. Fold in pecans.
7. Spoon into cupcake cases and bake for 15 minutes or until skewer inserted in the centre of cake comes out clean.
8. Cool for 5-10 minutes before turning out onto a wire rack to cool completely.

Recipe for Cream cheese frosting

60g butter, soft
120g cream cheese
1tsp vanilla extract
400g icing sugar, sifted (add more or less according to taste)

1. Beat cream cheese, butter and vanilla.
2. Add sugar, a little at a time, beating well between each addition, until smooth and creamy.
3. Frost completely cooled cupcakes.

I used a 1M tip for the three designs in the photo.

• The rose swirl in the front is done by starting in the middle, and working your way around until the edge.
• The high swirl starts at the edge, working your way around, overlapping round and round until you get to the peak.
• The stars are done simply by squeezing the tip once, stopping and lifting up. Repeat stars all over the cupcake.

I made the little carrots out of fondant, shaping the orange fondant into long tear drops, and sticking some green fondant on the top for the shoots.

Happy baking! :)

Dark Chocolate Brownie {Recipe}

If you like dark chocolate like I do, then you will really enjoy making these brownies.   They are decadent and moist and will definitely hit the spot!  They are also very quick and easy to make - another bonus!  I made them for a last minute dinner invitation and they went down a treat served warm with some cold vanilla icecream.  Yummy!

Here is the recipe for all you dark chocolate lovers:

Dark Chocolate Brownie Recipe

250g butter
150g dark chocolate (I used 72% cocoa - yes 72! but you can use whatever you prefer)
3 eggs
1 cup brown sugar (packed firmly)
3/4 cup all purpose flour (sifted)
1/4 cup self raising flour (sifted)
Handful of dark chocolate chips - more dark chocolate, why not? :) (optional)
Handful of chopped, toasted walnuts (optional)

1. Preheat oven to 170 degrees Celsius.  Line a square pan with baking paper, slightly greased.  (I used a 20cm square pan.)
2. Place butter and chocolate in a bowl and place over a pot of hot water.  Stir until melted.  Leave aside to cool for about 5 minutes.
3. Beat the eggs and sugar til light and fluffy.  Add the chocolate mixture.  Mix to combine.
4. Add both flours and fold into the mixture.  If using chocolate chips or walnuts, add them in as well.
5. Bake for 25 minutes or until firm to touch.  Allow to cool completely in the pan.
6. Cut into slices. Serve slightly warmed with cold vanilla icecream.

Enjoy! :)

Lemon Cheesecake with Blueberry Jelly {Recipe}

I was invited over for a friend's BBQ recently and was asked to bring the dessert.  I decided to do something I hadn't made in quite a while - cheesecake!  I had a recipe from ages ago (can't remember which magazine I cut it out from) and it was pretty good and simple to do.  Now this cheesecake recipe calls for the use of eggs, but I was asked to omit the eggs for allergy reasons, so I pretty much used the same recipe without eggs.  You can try it with or without the eggs, both ways are delicious!  I added the blueberry jelly to give it a little more flavour but you can add whatever jam or jelly flavour you like or do without it altogether.  The lemon cheesecake stands nicely on its own.

Recipe for Lemon Cheesecake with Blueberry Jelly 
For the crust:
200g biscuits, finely crushed* (I used Digestives, my fav!)
120g butter, melted

For the filling:
500g cream cheese (I used Philadelphia)
180g caster sugar
2 eggs, separated
120ml sour cream
40g all-purpose flour, sifted
1tsp vanilla essence
1tsp finely grated lemon peel
4tbsp lemon juice

For the topping (optional):
120ml blueberry jelly

*[You can use a food processor or a rolling pin to crush the biscuits.  If you're using the rolling pin, put the biscuits in a bag and then used the rolling pin to crush it.]

1. Mix the crushed biscuits with the melted butter. 
2. Place the mixture into a well-greased and lined springform pan (I used a 9-inch pan), pressing it down firmly and evenly to cover the base.  Refrigerate for 2 hours (or leave it in the freezer til your filling is done- works just as nicely!).
3. Blend the cream cheese, sour cream, sugar and egg yolks (if using).
4. Add in flour, vanilla, lemon peel and juice and beat till mixture is smooth and glossy.  (Use a low speed to beat the mixture and don't overbeat it.)
5. Whisk the egg whites (if using) separately until stiff.  Fold them carefully into the cream cheese mixture. 
6. Spoon the filling into the chilled crust and bake for one hour at 180°C.  If you are making this without eggs, check it earlier, around 45-50 minutes.  (I use a bain-marie or water bath to bake my cheesecake in.  You can do this by placing the cheesecake pan into a larger roasting pan filled halfway with boiling water, then placing the whole thing in the oven to bake.)
7. Once baked, leave the cheesecake in the oven to cool completely with the oven door slightly ajar.
8. Refrigerate overnight in the pan.  
9. If using a topping, warm the blueberry jelly slightly in a pot.  It will become more liquid which then makes it easier to spread.  Spread it over the chilled cheesecake quickly before it sets. 
10. Chill again until ready to serve.

I have to say that everyone enjoyed this cheesecake at the BBQ and it got a thumbs up from all the kids as well!  I hope you enjoy this recipe.

Happy baking! :)

Choco-banana-nut cupcakes {Recipe}

Chocolate banana walnut cupcakes!  What a mouthful!  And oh so yummy too! :)
I love banana cake and bread but had never tried making either so when I had some bananas left over, I thought it was time to try something new.  I got the main recipe from epicurious but tweaked it a bit as I did not have cinnamon and reduced the sugar as I did not want it so sweet.  I also changed the quantity of nuts and chocolate, and you can add more if you want, depending on how much you like them in your cake.


Recipe for Choco-banana-nut cupcakes

2  1/4 cup all-purpose flour

1 tsp baking soda

1 stick (about 113g) butter, softened  (I use the salted kind but you can use unsalted butter and add ½ tsp salt)

1/2 cup sugar (more if you want it sweeter)

2 eggs

1  1/4 cup mashed very ripe bananas (about 3 medium bananas)

2/3 cup plain yogurt

1 tsp vanilla extract

1/2 cup  bittersweet chocolate chips (or as much as you want. I used Ghirardelli brand, 60% cacao, you can use semi-sweet chocolate too if you like)

1/2 cup walnuts (or more if you like it more nutty), toasted, cooled and chopped coarsely

1. Preheat oven to 180°C.
2. Sift together flour, soda and salt (if using).
3. Beat butter and sugar together until light and fluffy.  Add eggs until blended. 
4. Beat in bananas, yogurt and vanilla.  (Mixture will look curdled, don’t worry!)
5. Fold in flour, chocolate chips and nuts.
6. Put into cupcake liners and bake for about 12-15 minutes or until toothpick inserted comes out clean.
7. Let the cupcakes cool a little before turning them out onto a rack to cool completely.

This recipe made 24 cupcakes as I filled the liners halfway with batter but I think, next time, I would fill them up to almost full as they did not rise much.  Let me know how it goes if you try it.

Happy baking! :)