Delicious!

I made this delicious cake on the weekend for Luke; delightful pears on top! Luke loved it!

Another big week at A&D HQ's... Seems as though the weeks are flying by!

xx

Coconut & White Chocolate Biscuits

I made these delicious biscuits on the weekend, about 5 minutes it took to mix together and another 10 minutes in the oven, this is my kind of baking! I used left over bits of fabric as lovely napkins which looked lots of fun. Kellie xx

Recipe: Coconut & White Chocolate Biscuits:

125g butter, chopped
1 cup (220g) white sugar
½ teaspoon vanilla extract
1 egg
1 cup (150g) plain (all-purpose) flour
1 cup (150g) self-raising (self-rising) flour
1 cup (80g) desiccated coconut
100g white chocolate chunks

Preheat oven to 180ºC (355ºF). Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the egg and beat well. Add the plain and self-raising flours and coconut and mix with a butter knife until a soft dough forms. Add the chocolate. Using your hands, mould 2 tablespoons of cookie mixture into a flat round. Place on a baking tray lined with non-stick baking paper, leaving room to spread. Repeat with remaining mixture. Bake for 10 minutes or until light golden. Allow to cool on trays. Makes 18.

Recipe via Donna Hay x

Salted Caramel Fudge...

A big thank you to the lovely Kate for sending me this delightful recipe... Salted Caramel Fudge! Obviously a very healthy choice but delicious nonetheless., fortunately as well for a very basic cook like myself, its super easy peasy... Have a wonderful week. Kellie xx

From taste.com....

395g can sweetened condensed milk
1 cup brown sugar
2 tablespoons glucose syrup
1/4 cup golden syrup
125g butter, chopped
180g white chocolate, finely chopped
1 teaspoon sea salt flakes
Method

Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

Place condensed milk, sugar, glucose syrup, golden syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.

Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate until combined and melted. Spoon into prepared pan. Smooth top. Sprinkle with salt, pressing in with the back of a spoon to secure. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.

Cut into 2.5 cm pieces. Serve.

Chocolate brownies...

I made these delicious brownies for my lovely grandfather, whilst not too pretty to look at, they oozed chocolate and were out of this world. We had 3 pieces left to enjoy with coffee on the weekend whilst checking samples, making choices, checking off things on my to do list. Kellie xx

Weekend Dessert!

I made vanilla panacotta over the weekend and instead of passionfruit, i used mangoes and strawberries for a change. This dessert is one of Luke's favourites, and best of all, it takes about 5 minutes to get mixed up to be popped into the fridge. I just love summer fruits, i cannot wait for peaches and plums to come into season.

View here for the panacotta recipe.

Kellie xx

Weekend cupcakes

Whilst things are busy at Ada & Darcy HQ's, it's never too busy to bake! I decided to make some cupcakes for a friend who has been telling me for weeks she would love one.

I intended to make lemon coloured icing until i realised that it had tipped out everywhere (oops) then thought lilac would be pretty. Sadly after putting too much pink in i think i kind of saved the colour from being quite revolting to this somewhat soft, muted tone! Its a bit of a funny colour but hopefully by throwing on a few sprinkles no one noticed! Kellie xx

Baking Time! Raspberry & White Chocolate Friands....

I quickly made these delicious raspberry and white chocolate friands yesterday afternoon whilst trying to work through a to do list that just seems to be getting longer! Ignore the chunks of icing sugar, i couldn't quite find the sifter so i had to improvise!

My lovely friend Tamara who is quite the baker always makes these and why they weren't anywhere near as good, Luke and I aren't too fussy and enjoyed them anyway. I'm not too good with following the recipe and these had about double the amount of white chocolate than they were supposed to have!

The recipe is below if you would like to try it.

Kellie xx

Recipe:

125g fresh or frozen raspberries
185g butter, melted
6 egg whites
100g packet almond meal
1/2 cup plain flour
1 1/2 cups icing sugar mixture
100g white chocolate, chopped

Preheat oven to 180°C.

Lightly grease 8 x 1/2 cup capacity loaf friand pans.

Crush 1/2 cup (75g) of the raspberries, place in large bowl with butter, egg whites, almond meal, flour, sugar and chocolate, and mix until combined.

Pour evenly among prepared pans. Scatter with remaining raspberries.

Bake 25 minutes or until a skewer inserted comes out clean. Stand 5 minutes before turning onto wire rack to cool.

Dust with icing sugar.

Caramel and Chocolate Muffins

Yesterday I baked these Caramel and Chocolate Muffins with caramel sauce (i also added icecream as they were served warm). And, they were very, very delicious. Inside the muffins are whole bits of caramel and chocolate chunks. Perhaps not the most healthy option, but, really good nonetheless! The recipe is below... Have a lovely week. Kellie xx

Recipe:

100g caramel-filled chocolate block
2 cups plain flour
1 tablespoon baking powder
1/2 cup brown sugar
1 cup milk
1 egg, lightly beaten
80g butter, melted

Caramel sauce
100g butter, chopped
2/3 cup brown sugar
125ml pouring cream
1 teaspoon of vanilla extract

Method:

Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.
Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Three-quarters fill muffins holes with batter.
Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.

Make caramel sauce:

Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Remove from heat and whisk in cream. Return pan to heat.

Caramel Oat Slice

My darling sister in law makes this divine Caramel Oatmeal slice, we were pottering around the shops yesterday and suddenly I had the urge to make it! It's not quite as good as Nicole's (she's the queen of baking) however it wasn't a bad shot for first go...

See the recipe here....

On a side note, turquoise and pink is such a beautiful combination, seems I just never get tired of it. Kellie xx

Pear and Raspberry Crumble Tart

I was very lucky to receive the fabulous Frost Bite; Easy Cooking For Your Freezer - being slightly time poor, this kind of recipe book ticks all the boxes for me! This weekend I made this delightful Pear and Raspberry Crumble tart which was absolutely delicious... This lovely book is available here and for more on the author; Susan Austin, visit her facebook page. Kellie xx

A delicious treat, or, two...

Having attempted macarons myself and the work that goes into them, i realised i may as well just purchase these from the experts... Fortunately one of the Adriano ZumBo patisseries are just a few mins away from our home {whilst i suspect my waistline does not like this too much}. We choose mint and chestnut, strawberries and cream, vanilla and salted caramel.... Just too delicious. The salted caramel are my favourite, i can never, ever seem to get enough of caramel! Kellie xx

Triple chocolate biscuits...

I made these delicious biscuits over the weekend. So much chocolate but incredibly good. Biscuits generally aren't my strength, often they end up so flat like a crepe but these turned out really well. Hope you have time to try them, if you love chocolate, it's definitely one perfect treat. Kellie xx

120g butter softened
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup plain flour
1/4 cup cocoa
1 teaspoon baking soda
125g chocolate melted
140g chocolate pieces
140g white chocolate pieces

Preheat oven to 160 degrees. Place the sugar and bowl in a mixer and beat until light and fluffy. Add egg and extract and beat for another 3 mins. Add flour, cocoa, baking soda and melted chocolate. Add the additional chocolate to the mixture.

Roll mixture into small balls and then place and lined baking paper. Flatten slightly. Bake for 10 to 12 minutes or until biscuits have cracks showing in them. Allow to cool.

Source: Modified Donna Hay recipe x

Recipe time: Milk Chocolate & Coffee Layer Meringue Cake

I made this delicious dessert which, whilst for first go wasn't as neat and tidy as it could have been it was definitely really good to eat. Next time i'd make my layers a little neater but as long as it tasted yum that's the main thing - right!?

150ml egg whites (approx 4)
1 1/2 cups caster sugar
1/2 cup almond meal
400gm milk chocolate
1/2 cup of pouring cream
2 teaspoons coffee
1 1/2 cup of freshly whipped cream

Preheat oven to 180 degrees.

Beat the egg whites into a bowl with an electric mixer until stiff peaks form. Gradually add sugar until mixture is thick and glossy. Fold through almond meal.

Create 3 x approx 20cm round circles - ensure they are the same size as possible. Bake on baking paper for approx 25 minutes or until shell on meringue is firm to touch. Allow to cool in oven for 30 minutes.

Place chocolate, cream and coffee into a saucepan and melt until mixture is smooth. Allow to cool.

To assemble place meringue, then chocolate mixture then cream then layer again.

Recipe courtesy of Donna Hay. x

Time for baking...

It has felt of late, Ive been so busy that I haven't had a chance to bake a thing! The extra long Easter weekend provided some extra time so I quickly whipped these little cupcakes up! Delicious! Kellie xx

Banana and Maple Syrup Pudding Recipe

Over the weekend I made a delicious dessert for Luke and myself - Banana and Maple Syrup Puddings.

Topped with thickened cream, icing sugar (I didnt have a sifter so excuse the chunky bit!) and extra maple syrup, I could have eaten 5 - I can't wait to make them again! This super easy recipe is below, these worked out perfectly and being the pretty average cook I am, this is definitely the type of recipe you can try first go even with guests coming. Enjoy! Kellie xx

Banana and Maple Syrup Pudding Recipe:

2 tablespoons of fine caster sugar
2 tablespoons of maple syrup
1 egg
50g butter
2/3 mashed banana
1/2 cup of self raising flour
Icing sugar
Thickened cream

Turn fan forced oven to 180 degrees. Mix sugar, maple syrup, egg, butter, banana and flour until combined. Place mixture into 2 x 250ml oven dishes. Bake for approx 25-30 mins (or until golden and skewer comes out clean).

Serve warm with sprinkled icing sugar, thickened cream and additional maple syrup.

Recipe source: Donna Hay.

Something sweet

I made this yummy, but not so pretty chocolate caramels. Just mix in the following in a sauce pan until it turns golden - 125g butter, 2 tablespoons golden syrup, 3/4 cup brown sugar and 1 tin condensed milk. Pour into a linen pan, then when cold top with melted chocolate. Delicious!! Kellie xx

Delicious caramels...

I decided we needed something festive in our home given Christmas is only a few weeks away. I made some caramel lollies to keep in little bowls around our home. They are delicious! The only thing I found a little tricky was cutting through the bottom of the caramel, I think its because I let the caramel get too cool. Other than that, it was delicious!

Here is the recipe if you would like to try it:

4 tablespoons unsalted butter, more for greasing pan

1½ cups heavy cream

2 cups sugar

½ cup golden syrup

Pinch salt

1½ teaspoons vanilla extract, optional.

1. Lightly grease a 9-inch-square baking pan. Combine all ingredients except vanilla in a broad saucepan or deep skillet and turn heat to medium-low. Cook, stirring occasionally, until sugar dissolves.

2. Mixture will bubble and darken; when color is dark beige and mixture measures 235 degrees on a candy thermometer, it is butterscotch sauce. (Use immediately or refrigerate for up to several weeks; warm in a microwave oven or over hot water to soften.) To make caramels, keep cooking and stirring until mixture is even darker, nearly brown, and measures 245 degrees (or until a piece of it forms a firm ball when dropped into a glass of cold water).

3. Stir in the vanilla and pour into prepared pan. Cool, then remove from pan in a block and refrigerate, but not for too long - what you want is a mixture cool enough so that it's not too sticky, but not so cold that it's solid; this is the easiest state in which to cut and wrap.

4. Use a sharp knife to cut caramel into pieces, then wrap each square in waxed paper or plastic wrap. These keep for weeks, especially if refrigerated, but are best eaten fresh and at room temperature.

Kellie xx

Weekend duty

After seeing these gorgeous images I just realised I have been a slack little housewife and haven't baked for ages! Think I'll have to set aside some time for cupcakes this weekend, DEFINITELY not macarons - that was a disaster last time and clearly way too complicated for my baking capability.

Off to do a fair bit of long distance driving today... The best thing about it I tell myself, is the excuse to have a bag of chips and soft drink on the way home to keep me occupied. Kellie xx

{SHOP THE BOUTIQUE}

Source: Inspired By This x

Sponge Cake Disasters

I attempted another sponge cake yesterday and no, this beautiful one here isnt mine. Mine was flat and horrible. What is it with sponge cakes and them never looking like those gorgeous pictures. I know it's not the recipe, and it's definitely me but i just cant quite pinpoint what im doing wrong. I envisage something so beautiful with fresh cream, strawberries and covered in icing sugar but sadly, it always ends in the bin! Any tips for astute bakers?

Source: Gourmet Traveller x

Baking: Raspberry and White Chocolate Cake

I do get a bit nervous baking but this lovely cake turned out delicious yesterday - a raspberry and white chocolate cake with raspberry cream! Kind of like a giant friand. I have noted the recipe below just in case you wanted to give it a shot. The original recipe didnt have white chocolate but I just added it in as I love the white chocolate and raspberry combination. Kellie xx

1/3 cup plain flour

2/3 cup almond meal

1 cup icing sugar

90g melted butter

3 egg whites

1t vanilla extract

1 cup raspberries

Additional raspberries and whipped cream

Preheat oven to 160c. Combine flour, almond meal, icing sugar, butter, egg whites and vanilla extract. Mix until smooth. Fold through berries and place in a greased 18cm cake tin. Place remaining raspberries on top of mixture and bake for 35 - 40 mins. Serve with whipped cream.

Recipe source: Donna Hay ; No Time To Cook x