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. Continue reading “Fairy bread biscuits and brightness”
Everything is Easter-themed at the moment – I love it! Pastels, eggs, bunnies, florals, it’s fabulous. So when I saw this tutorial, which ticked two of those boxes, I knew I couldn’t miss the opportunity. And I’m so glad I tried them, they’re messy, fun, and totally rewarding. Continue reading “Home-made chocolate Easter eggs and squiggles”
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. Continue reading “Easter cupcakes and less than”
Guys. I’m so excited about Easter. I ate a Crème Egg last night and I can’t contain the excitement any longer. As soon as I cave and eat an Easter egg, I can’t help but get excited. The Easter flood gates have officially opened!
This year’s Easter is going to be quieter than years gone by; we don’t have much planned. My cousins usually bring their kids over, which results in much cuteness (see instagram for exhibit A) Continue reading “Marshmallow bunnies and Easter excitement”
I had one of those weekends where everything seems to float on by. It was most enjoyable. I baked most of Saturday, had a long-awaited catch up with a good friend, and entertained on Sunday. By entertained I mostly mean that I force-fed my friends so that I didn’t eat all of Saturday’s baking efforts.
It was all fabulous, easy, lovely. After my jam-packed weekend in Melbourne, the lightness of it all was refreshing. There is no better segue into these cupcakes than this – they’re easy, fabulous and breezy. They’re also quite a show-stopper, with their brilliant white inner. They’re the kind of cupcake that looks like you’ve put in loads of effort, when actually you haven’t – I love those recipes! Continue reading “Angel food cupcakes and lightness”
I am the anti-Valentine. I’ve written about this before. I question the need for lavish gifts, I’m awkward and clumsy when dining at nice restaurants, I don’t really like champagne (unless it’s champagne icing!) and, given the choice, red roses are the last flowers I would choose for myself.
I’d also choose kitchen/dachshund or tea-related items over a stuffed teddy. Continue reading “Valentine’s pretzels and home-made gifts”
I’ve been slow in getting recipes up recently because the oven at my rental place is unreliable. I love having my own kitchen to experiment in, but I don’t think it loves me back… not all the time, anyway!
So this recipe is basic, easy and nice. Because it is nice to be back. I find blogging such a great outlet – not having the opportunity to write posts because of lack of recipes to share saddens me somewhat.
Enough dwelling on negatives – let us focus on the nice things! I delighted over a gorgeous speckled egg amidst a collection of perfectly beige counterparts. The name of this cake came about because I had such a fun time icing it. I was aimlessly dabbing away at it when I realised (with a little giggle) that it had started to resemble a little hedgehog. Continue reading “Hedgehog sprinkle cake and niceness”
In my last post I talked about Brazil’s love of sweetened condensed milk. That lead me to discover a woman in Sydney who makes and delivers authentic dulce de leche. Needless to say, I purchased two jars – one for experimenting with, and one for eating. While I await the delivery of those delectable jars, I’m continuing to explore Brazilian recipes.
Not the most appetising imagery, but it’s kind of fun! It’s no secret that I love sprinkles, (check out my brigadeiros, doughnut cake or my home made sprinkles to see aforementioned love) they’re tiny, sugary crunches of joy. Continue reading “Chocolate sprinkle cake and sprinkle love”
The World Cup is in full swing and I haven’t even mentioned it. I love any excuse for a themed post , but I realised recently that I haven’t taken the opportunity yet.
So I did some Googling. Having never been to Brazil, I’m not an expert on Brazilian cuisine (not that lack of experience stopped me having a go at foreign sweets before!) I am, however, a keen reader; Google, Pinterest and Instagram have taught me lots about Brazil in a relatively short amount of time.
I’ve learned that Brazilians seem to have a love of caramel and sweetened condensed milk.
I, therefore, love Brazil! Continue reading “Brigadeiros and fanfare”
Regular readers will know that I recently held a teapot giveaway. I loved reading all of the fun, crazy, beautiful entries that people came up with. What most people don’t know is that the teapot giveaway started an ongoing relationship between Baking with Gab and the lovely people at house.com.au
When I went into the House store, I got chatting to Cat, who worked behind the counter. I explained that I wasn’t buying four teapots for myself, I was going to give them away on my blog. She was enthusiastic and supportive of my blog and we’ve been chatting ever since. It makes me super happy that a chance meeting could result in one of my recipes being printed on a snazzy looking recipe card and shared with an even wider audience.
I wanted to share the recipe on the blog as well, so that nobody missed out on this delectable and speedy treat. Enjoy!
Mini chocolate mint crackles
- 380g chocolate
- 50g copha
- 41/2 cups Rice Bubbles
- ¾ cup crispy mint M&Ms
- Sprinkles to decorate
Line two 24 cup mini muffin with mini cupcake cases.
Melt the copha and chocolate in your microwave, stirring at regular intervals to avoid burning the chocolate.
Put the Rice Bubbles into a mixing bowl and pour the melted ingredients over them. Mix thoroughly, ensuring each rice bubble is completely coated. Toss your M&Ms into the mix and distribute them evenly.
Scoop a tablespoon of mixture into each cupcake pan and press down lightly with the spoon. Top with sprinkles, if desired.
Pop in the fridge for half an hour and resist the urge to eat them until they’ve set!
My gorgeous Christmas bon-bon napkins were provided by Aqua Door Designs, a wonderful Brisbane-based design studio who print all of their linen by hand. You can find the bonbon napkins for sale on their Etsy page, here.