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Naughty Nutella Cupcakes

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I was wondering what to bake these holidays, so I thought something chocolatey and indulgeIMG_7797nt would do the job and my sister asked me to bake her friend a gift for her birthday, so I thought these cupcakes were the perfect treat to whip up. With the combination of Nutella and a decadent Ferrero Roche to top it all off, how could it go wrong?

Begin by preheating your oven to 180 degrees celsius and line a muffin tray with 12 muffin cases. Next get on to creaming the butter and the sugar until nice and smooth. Add the eggs, one by one, mixing briefly after each addition.Then gradually beat in the flour, cinnamon,  baking powder and the milk.

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Now evenly distribute the butter into the muffin cases. And here’s for the fun part: Heat the Nutella for about 20 seconds in the microwave. Then add a teaspoon of Nutella into each muffin case and with a skewer swirl the mixture. This will not only taste incredible but it will give the cupcakes a lovely marbling.IMG_7768
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Place the cupcakes in the oven for 20-25 minutes and in the meantime start on the icing which involves yes you’ve guessed it… NUTELLA!

Melt some chocolate in the microwave or over the stove and then transfer into a mixing bowl. Once the chocolate has cooled a little, add the double cream, butter and vanilla extract and beat well. 

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IMG_7783Then just beat in the nutella until the icing is smooth creamy and ready to devour. Place the icing in the fridge until the cupcakes come out of the oven and have cooled for a good 10 minutes.

Now all that’s left to do is ice the cupcakes.. you can do this with a piping bag or for the rustic look (which I’ve gone for) just spread with a knife. Finally add a Ferrero Roche for that finishing touch and I guarantee you won’t be able to resist!


Here’s what you need for 12:

Cupcake:

  • 175g butter.IMG_7761
  • 175g caster sugar.
  • 3 eggs.
  • 200g s-r flour.
  • 1 tsp baking powder.
  • 2 tsp ground cinnamon. 
  • 4 tbsp milk.
  • 12 tsp Nutella 😛

Icing:

  • 300g milk chocolate.IMG_7795
  • 60 ml double cream.
  • 4 tbsp butter.
  • 1/2 tsp vanilla extract.
  • 250g Nutella 😛

& Don’t forget 12 Ferrero Roche to decorate.


 And that’s the recipe for today. They are so delicious and so naughty that you just can’t help yourself. It’s holidays and you are free, so eat up and enjoy yourselves!

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Love Susie ❤

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Passion Pistachio Slice

IMG_6288On Friday night my family and I went down to Bowral in the freezing cold, it was truly beautiful and the air was so crisp however I think I nearly froze to death. On the rainy Saturday morning we got up and went into the town, had lunch at a cute country cafe and found a fantastic cookery shop. I instantly fell in love with the shelves and shelves of cook books and appliances and just couldn’t help myself but to buy nearly half the shop. So here I am with my new tart tins, flan tins, thermos’s and my brand new baking cook book (called Gran’s Sweet Pantry). As soon as we arrived home I was just desperate to try out a recipe and that is exactly what I did. My eyes instantly stopped at this slice recipe. I knew I just had to make it then and there. So here it is….

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 In a food processor blend the biscuits and pistachio (or if you don’t currently have one, like me :(, crush and mix by hand). Then in a bowl add condensed milk, melted butter and zest of one lemon to the biscuit and pistachio crumb.

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IMG_6246Once all the ingredients are well combined, place the mixture in aIMG_6248 slice tin or a shallow baking tray and press down firmly. Then place in the fridge whilst you crack onto the icing.

No slice would be complete without a sweet, sugary icing to top it off and it’s just too easy to make! 

Start by sifting the icing sugar into a medium bowl. Then add the butter, some passion fruit pulp (for a IMG_6252hit of acidity) and finally some milk until the consistency is nice and smooth.

Now to finish it off… Take the slice out of the fridge and spread the icing on top. Then all that’s left to do is chill it for another 2 hours in fridge and then cut into squares of rectangles. 
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Now your’e done! Woola..easy peasy passion-pistachio slice yumminess!!

Here’s what you need (12 pieces):

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  • 2 250g marie biscuits
  • 2/3 cup of pistachios
  • 1 395g sweetened condensed milk
  • 200g melted butter
  • Zest of 1 lemon

ICING

  • 2 cups of icing sugar
  • 50g softened butter
  • 3 tbsp passion fruit pulp
  • Milk

 

Eat up little bakers xxx

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Love Suzzzzz 😛

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Grannys famous chocolate cake

So again this week i just had an itch to bake. The whole week just revolved around me really, and i mean really wanting to bake. So when thursday afternoon came and i had finished my math test and had no homework it was the perfect opportunity 🙂 YAY finally. So i didn’t have to think about it, i just knew i wanted to make a simple 2 layer chocolate cake! Yummie in my tummie 🙂

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And what better cake to make then my grannies famous chocolate cake, adored by my family and friends.  Easy to make and even easier to eat, trust me i know.

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First beat the egg whites until stiff with 1 teaspoon baking powder.

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Then in a sperate bowl beat the yolks and boiling water until light and fluffy.

Sift the dry ingredients and add it to the egg yolk.

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Then add oil and beat very well :0

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Fold in whites and mix by hand

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And all thats left is to grease a baking tin and bake the for approximately 30 minutes on 180 degrees.

Then take it out and leave it 2 cool before icing.

Oh and how could i forget the best, and in my opinion the most important step? you have to lick the bowl!

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Now to stick the 2 layers together, Yay the fun part, so you have to put a thick layer jam (i prefer strawberry) on both sides. And then take one side and put it on top of the other. Waala

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Ingredients

5 eggs

1/2 cup boiling water

1/2 oil

1 cup self raising flour

1 cup sugar

3 teaspoons baking powder

3 table spoons coco

 Now for the icing. delicious and dairy free.

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250 grams icing sugar     –    250 grams margarine   –    4 table spoons cocoa

Beat all ingredients until there are no lumps and ice the cake to your delite.

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Have fun and enjoy,

Lots of love

Sandy

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Berry bliss bowl

So today is just one of those days when, well you just feel like eating brekkie for lunch, which in fact is every day for me. So I just had to make a smoothie bowl because i admit i’m sort of obsessed! 

This smoothie bowl is as easy as pie. All you need is frozen raspberries and blue berries, coconut (shredded), 1 small carrot(i know right weird, but it tastes great, like carrot cake. YUM BO) and some greek yogurt, milk, oats and my little favourites, Chia seeds! and to top it off, some shredded almonds and a Kiwi. 

Put all the ingredients in a food processor and Wa LA.

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Ingredients (put the amount of each ingredients to suit your taste)

raspberries + blueberries (frozen)

Shredded coconut

carrot 

greek yogurt

oats

Blend it all together and top it off with,

Kiwi

almonds

Enjoy this heathy, incredibly delicious bowl of magic

LOve hugs and kisses,

Sussie

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Classic Chocolate Cake

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Today’s post: The Classic Chocolate cake. Occasion: A Birthday of course! Yesterday my family and I celebrated Dad’s Birthday with chocolate… lots and lots of chocolate. But the best chocolatey treat to delight our taste buds was this simple and sensational cake! Decorated just the way I like it (with even more chocolate)!

Preheat the fan forced oven to 180 degrees, grease a bundt cake tin with some butter and then we’re ready to get started!

For the cake mix combine flour, sugar, cocoa powder, milk, butter and the egg. Then beat with an electric mixer until all the ingredients are well blended. Then pour mixture into the cake tin and bake for 30 minutes.

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Now that your cake is baking away in the oven why not get started on your chocolate butter cream? Bring water in a pot to the boil. Then place Cadbury baking chocolate (milk, dark, white- whatever you want!) in a heat proof bowl and pace on top of the pot allowing the chocolate to melt but not burn. 

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Once you have your smooth melted chocolate to the perfect consistency, take it off the heat and allow to cool slightly. Then add milk, butter and vanilla extract and To da! Your Icing is complete Just place in the fridge now whilst your cake finishes to cook.

Finally it’s time to take out your beautiful cake. But before the real fun (decorating) begins you’ll have to wait at least 30 minutes whilst your cake cools. 

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When your cake is cool take it out of the mould and take the icing out of the fridge. 

Now is the time to get really creative! You can play around with your designs and your equipment. To make my super birthday cake I used piping bags, a black icing pen, some silver sugar balls and topped it off with some colourful birthday candles!

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Ingredients (makes one big family cake):

Cake:

  • 1.5 cups of Self Raising Flour.
  • 1 cup of sugar.
  • 2 tbsp cocoa powder.
  • 60ml milk.
  • 0.5 cup of melted butter.
  • 1 egg.

Icing:

  • 220g Cadbury Baking chocolate (of your choice).
  • 60 ml milk.
  • 2 tbsp butter.
  • 0.5 tsp vanilla extract.

And there you have it! A Classic chocolate cake enjoyed with the whole family, something a little special for a memorable occasion. 

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Love, Suz xx

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Big Nutty Fruit Bread

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Rainy Saturday’s call for one thing only: a sweet cup of tea accompanied by a humble bake. Today on the menu is my scrumptious fruit and nut loaf. Light, tasty and plentiful. Just perfect for the whole family. 

Before we begin preheat the oven to 180 degrees, cover a loaf pan with cooking spray and then lightly dust with flour.

Start with the Pecans and the Coconut. Just whip out a pan and toast off the nuts on low heat. Once they’re looking crisp and smelling divine, take them off the heat and chop them up till they reach a crumb consistency. 

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Now it’s time to get physical! Mash the bananas until they are ooey and gooey. Then mix in the dried cranberries. 

All your prep is done now so it’s time to move on to the dry ingredients. Whisk to combine flour, baking soda and salt in a bowl. Add in coconut and pecan mixture and whisk to combine.

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Now, place mashed bananas and sugar in a large bowl and mix with a spatula or an electric paddle attached mixing bowl until combined. Then add your egg and buttermilk and mix well. Using a sturdy spatula, fold in dry mixture.

Finally, Pour batter into prepared loaf pan, sprinkle with cinnamon sugar and bake for about 50 minutes or until toothpick inserted in the center comes out with moist (not wet) crumbs. 

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Ingredients (makes one big loaf):

  • 1/2 cup shredded sweetened coconut.
  • 1 cup  pecans.
  • Dried cranberries
  • 1 3/4 cup flour
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 medium soft bananas
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup buttermilk

And there you have it. The perfect afternoon tea and it’s not too sweet so you can indulge in it without feeling all the guilt! So get eating! 🙂

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Easy Peasy Pancakes

This whole week i was just craving pancakes. I was craving them so much that all i felt like eating was those tasty beauties. So what better to do then have a bunch of friends over Saturday night and fry up some super sensational pancakes? Yummo!

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And if your friends don’t like to wait don’t fret! All you need is this easy peasy pancake recipe. And this radical recipe is as easy as can be. All you need is One egg, One cup milk and One cup flour.

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Mix the flour, egg and milk together and Cook them in a pan and that’s all there’s to it

This recipe is just the basic recipe but feel free to add in little treats like, chocolate chips (my personal favourite addition) also banana slices and sprinkle’s  are also perfect for a colourful surprise.

Spreads and things to go on top ,

Nutella (of course)

penut butter (yummbo)

maple syrup 

Ice cream 

Or really just any of your personal favourites 

Go crazy, get creative and enjoy

Sandy

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