I’ve been testing this recipe for a little while. I kept making it and liking it, but not loving it. I like to love all the recipes that I produce. In between making the various mediocre chocolate and pear brownies I managed to do some other cool stuff. For example, I made a milo mudcake, which I’ll post soon. I broke several peoples’ diets with a gorgeous white chocolate peanut butter cheesecake (for real, get the recipe here) and I went to Groovin the Moo and danced away a day that I would usually have spent baking.
I got sent some peanut butter recently. It was probably one of the most wonderful things I’ve ever received in the post. If I could set it up so that I got surprise deliveries of peanut butter in the mail every now and then, I would be ecstatic. This was a one-off kind of thing, but no less exciting.
Pic’s Really Good Peanut Butter were the geniuses behind my letter box peanut butter, and I’m so grateful for it! The contents of the jar are super crunchy and the ingredients are all natural, which I love!
Everybody knows that you love your mum. It’s nothing to be ashamed of; it’s unavoidable. My mum is the one that instilled me with a love of feeding people. She’s a strong, clever, funny little lady and she’s never allowed to age because I won’t be able to cope without her.
She’s the woman who told me I was an idiot when I came home with a lip-piercing, the woman who continues to show me how to run a household and still dress immaculately, the woman who puts all of herself into her work. She’s well-spoken, fabulously insightful, and just an all-round nice person.
This week has been a bit of a crazy one! Sydney (just in case you missed it) has been absolutely hammered with rain. Train lines flooded, businesses closed, broken umbrellas were strewn about the city; nothing remained dry.
It was actually kind of ridiculous. On the second day of ridiculous rain, I decided to bake away the grey. These fairy bread biscuits were the perfect counterbalance to the bleakness. This is such a simple recipe, but it gives such consistent, delicious results.
I love these little cupcakes. So much. The icing is one of my favourite icings ever. It’s cream cheese and chocolate – it’s so delicious that it should almost be illegal. Part of what I love about the cupcakes is that they’re not quite perfect. The batter is simple and not too sweet, the icing is delicious, but lends itself to a more rustic look. They’re a little bit less-than-perfect…and that’s completely fine. As someone who is constantly striving to achieve perfection, sometimes I need to take a step back and remind myself that being “less than” is not always a bad thing. Perfect isn’t always fun.
St Patrick’s Day is one of those holidays which brings people together. Everybody loves it! People don silly hats and wear ridiculous amounts of green, and it’s just fun. For the past two years I’ve completely forgotten about St Patrick’s Day and inadvertently worn a green item of clothing and it’s like you’ve joined a club; people smile at you on the street, give you a little nod. I love it!
I haven’t decided whether or not I’ll wear green today…this cake is making me feel rather festive though.
Cakes covered in real flowers are awesome. Naked cakes are super popular at the moment, and with those rustic, cutesy cakes have come flowers – big, small, pastel, bold, spiky, flowing…you get the point. Combining delicious cake with gorgeous flowers is a glorious idea, but the concept can seem foreign to some people, so I’ve put together some tips to help you take your cake to the next level.
Most of these steps are aimed at making sure that your flowers are safe to be placed on a cake – you don’t want nasties getting on your beautiful cake.
I wrote in my last blog post that everything seemed to be going swimmingly. I had a wonderful weekend. It just so turns out that the luck is continuing! My work week is plodding along steadily, I received a gloriously vanilla-scented parcel from Vanilla Queen, and I just realised that the Cake Bake and Sweets Show is rolling around again this year.
Life is sweet.
I think I know what started all this sweetness.
It’s not very often that one gets an offer of free figs. So when a very generous friend of mine messaged our group of friends offering free figs, everyone jumped at the chance. She even delivered them to our doorsteps!
Clearly she is a saint. If you’d like to see what this saint’s instagram looks like, click here. It’s full of beautiful photography and enviably delicious cooking dates with her Nonna.
This cake is an occasion cake. It’s two-tiered, it’s got champagne in it, and POP ROCKS! All those components make it just a little bit more special than the average cake. This cake really embodies New Year’s Eve traditions to me – it’s fun and unexpected, it’s got a little bit of champagne in it, and the pop rocks are like little fireworks for your taste buds.