Baking With Gab

Choc chai melting moments and routine

Every now and then it’s good to shake up your routine. I’ve been in a bit of a baking rut because I’d been so intent on using up leftover pears. Don’t get me wrong, pears are delicious (I’ve baked them, caked them, poached them and more), but I was lacking inspiration.

So I went back to an old recipe and jazzed it up a little with some of mydelicious chocolate chai fudge. Nom.

The original chocolate melting moments were dense and deliciously dark, so the addition of chai fudge is a welcome gooiness. Continue reading “Choc chai melting moments and routine”

Lime curd tarts and tart sweets

I wrote yesterday about my body’s desire for things that weren’t sweet. I’ve got a zucchini galette in the oven as I type, and I promise that I’m capable of doing things that aren’t tooth-achingly sweet. But I do love my desserts.

This recipe is not a sweet one. It’s got sugar in it, but the limes cancel out that sweetness instantly. These tarts are face-puckering, jaw-clenching, lime-laden delights. Continue reading “Lime curd tarts and tart sweets”

Lime curd and cravings

Lately I’ve been craving things that aren’t sweet. Salty, savoury, tart foods. I’m fairly sure this is my body’s way of telling me that I should slow down on the baking, or cut down my sugar intake or something.

Silly body, you love sweet things.

I do listen to it sometimes. I try and eat healthily when I’m not testing baked goods (mostly!) So instead of making cupcakes or a cake for this post, I made some gloriously tart lime curd. Continue reading “Lime curd and cravings”

Chai meringue rosettes and shadows

The photoshoot for these beauties was somewhat moody. I’m usually a light and airy kind of girl, but combining the light and airy meringues with an overly bright scene seemed too much. So I played around with shadows.

And I liked it!

It’s been pretty rainy this past week in Sydney, so the shadows were easy to find. I think that the moodiness of the photoshoot was slightly brought on by all the rain (it’s hard to be super chirpy when the weather keeps you cooped up indoors.) Continue reading “Chai meringue rosettes and shadows”

Mini caramel egg brownies and excitement

Is anyone else getting super excited about Easter? I am. I walk through supermarket aisles and have to physically restrain myself from buying Easter eggs.

I used to be one of those people who hated how early seasonal foods came in – “Halloween sweets out in August?!” or “Christmas stock out in October?!” – I used to be shocked at how quickly in-store merchandising would roll over. I would refrain from buying my holiday-related products until a week or so before the actual event.

Now I kind of like it, because Baking with Gab means that I have to start recipe planning before everyone else is thinking about the next holiday/event. Continue reading “Mini caramel egg brownies and excitement”

Chai chocolate fudge and acceptance

A friend of mine refuses to accept that white chocolate is chocolate. She also refuses to eat it because of its ambiguity, the fact that it masquerades as something that it isn’t.

This is fine, it’s her choice (actually it’s rather advantageous to me, more white chocolate consumption on my part), but she is definitely missing out. I never really sided with my friend until this recipe, when I actually contemplated white chocolate.

White chocolate, I’ve realised, is not really chocolatey tasting at all – it’s smooth and sweet and that’s about it…not that there’s anything wrong with this! In being so indistinct, white chocolate lends itself perfectly to other flavours, it welcomes them openly – it works perfectly with the caramel of the sweetened condensed milk, and also complements the spicy, warm notes of the chai flavouring. Continue reading “Chai chocolate fudge and acceptance”

Dark chocolate caramel and popcorn biscuit

The title of this post looks like two unrelated things, right? “Oh,” you though, “Gab has made some dark chocolate caramel and she has also made some popcorn biscuits, whatever they are.”

“It’s such a smoosh of words that they couldn’t all possibly be referring to one baked product,” I hear you thinking.

Well, your internal monologue is wrong. I made biscuits with dark chocolate caramel popcorn in them.

It’s like a zillion delicious things jam packed into one gloriously ugly little package.

Continue reading “Dark chocolate caramel and popcorn biscuit”

Copycat creme eggs and ambition

This project was a little ambitious. There wasn’t any baking involved, but I was so inspired by all the creativity and enthusiasm floating around at the Cake Bake and Sweets Show that I thought I’d re-create one of my favourite foods ever.

Cadbury creme eggs.

If these babies were available all year round, I would probably have already eaten myself to an early grave.

Thankfully for my health, they’re only available seasonally. Now that I’ve cracked a recipe to make them, however, I may be able to eat them whenever I want! Continue reading “Copycat creme eggs and ambition”

Cake Bake and Sweets Show 2014

The last 48 hours of my life have been amazing fun. In case you missed my Instagram/Twitter/Facebook frenzy, I was at the Cake Bake and Sweets Show at Olympic Park. I’m so excited to share everything with you that I’m not even posting a recipe today!

It’s still food-related, so that counts, right?

Not only was I able to sample a million different little things, I was able to chat to people who are passionate about their food – it was just lovely. I was super strict about what I bought because I already have a ridiculous amount of baking paraphernalia, and I still had a good time. Maybe all the sugar from the free samples tainted my view…the 6 pack of macaroons I purchased probably helped too. Continue reading “Cake Bake and Sweets Show 2014”

Honey pear cake and oversupply

This post came about because of an over supply of two things.

Pears and honey.

So I created a honey pear cake.

Makes sense, right?

I was lucky enough to receive another delivery of free pears last week (I spoke about the first delivery here.) I’m currently trying to find more ways to use these babies up, because I’ve eaten about 50, poached close to a dozen, given away what seems like bagfuls, and I’m still left with a bowl of them which are threatening to go bad on me. Continue reading “Honey pear cake and oversupply”