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Woke up and had breakie which was greek yoghurt, oats, honey and strawberries. No this is not a diet breakfast as I had full fat delicious creamy greek yoghurt :) My diet lasted about 2 weeks which I think is pretty good for me. I did loose a little weight but over the past couple of weeks I've eaten and drank my fair share at Christmas events that its all back on... hopefully not all but I'm too scared to attempt any scales unless their kitchen scales.
I'm a bit of a Nigel no friends today. Everyone is busy so I got out my trusty friend the mix master and baked a cake. I chose a Karen Martini recipe from her new book 'Feasting'. I have to say that this book would probably be one of my favourites at the moment. I chose the coconut butter cake with passionfruit icing out of the 'High Tea' chapter. I want to cook everything out of this book and have platters and platters of food! Everything looks so delicious.
I cannot wait to move out of home purely to have dinner parties and weekend feasts! note: house (haha I'm dreaming! More like studio apartment) must have a good outdoor area for entertaining :) If its got a good oven and a working stove thats a start.
Probably fish and chips at the beach tonight with the bf. Yay Nigel has at least one friend.
You want to know something extra exciting? I am going to MasterchefLive tomorrow! Wahooo! Thanks Clo :) I am pumped! don't really know what to expect but still soooo excited!
Last week on the 17th of the August I hosted cupcake day at work to support the RSPCA. We raised $154.15 which will help our furry friends find homes and have a better life. This was the 2nd year in which I have hosted cupcake day and love the idea that we have made a difference, even if only small. Even my fat cat Molly enjoyed the cupcakes this year which my dad shared with her.
I cooked the usual Red Velvet Cupcakes and also Mini Cheese Cakes which turned out like individual slices. The Mini Cheese Cakes/Slice were a test which I made only a few of but they were loved by all (including Molly). I got a recipe request which I have been terribly lazy and not passed on yet. So here I am sharing my recipe which is slightly adapted from the famous Nigella Laswon's recipe (love her cheese cakes!! they never fail me on flavour and texture... yum) with a little touch of Dani and also pictures finally of my Red Velvet cupcakes which have always been demolished before I can find my camera.
Mini Cheese Cakes/Slice
100g unsalted butter
250g digestive biscuits
400g cream cheese
100g caster sugar
2 eggs
4 tbs sour cream
1 tsp vanilla extract (or vanilla paste)
4 tsp lemon juice
1- Line 18 muffin tins with muffin cases.
2- Melt butter (in pan or microwave), smash digestives with with a mallet or food processor (heads up- mallet is VERY satisfying). Combine the butter and crumbled digestives together; it will look like wet sand then evenly distribute amongst the muffin cases.
3- Refrigerate while you get on with the cheese filling.
4- Beat cream cheese until smooth and then add the caster sugar gradually.
5- Add the eggs, beating well then add the sour cream, vanilla and lemon juice. Beat until everything is combine and smooth.
6- Fill each muffin case with the filling and bake at a moderate oven for about 40min or until set (remember ovens vary, you might need to bake them longer or for less time). Let cool for 5 min in the tins before removing them.
7- Cool in refrigerator for at least 3 hours or overnight.
8- Devour with greedy pleasure.
When I was leaving Fizzy and Vancity she asked me to give her the recipe for the carrot cake we made but my bag was so tightly packed I could not find my notebook let alone a matching pair of socks. So this is for you Fizzy. Missing you so much already.
Carrot Cake
3 eggs
1 1/3 cup brown sugar
1 cup Vegetable oil
3 cups of grated carrot
1 cup of roughly chopped walnuts
2 1/2 cups of self raising flour (or 5 tsp of baking powder plus 2 1/2 cups of plain flour)
1 tsp of Bi-carb soda (add even if adding baking powder and plain flour)
1 tsp mixed spice
How to:
1. Beat eggs, sugar and oil till pale and creamy.
2. Stir in carrots and walnuts. Sift in dry ingredients.
3. Pour mixture into lined 22cm round cake tin.
4. Bake for 1 1/4 hours in a 180 degrees Celsius oven. (Note that all ovens vary and to check 10min before the cake is due out of the oven. Test with a skewer or cake tester. If it comes out clean, it's done.)
5. Let cake stand in tin for 5min then turn top side up and cool on rack.
Cream cheese icing:
Beat 30g of softened butter with 80g of cream cheese and 1 tsp of lemon rind until light and fluffy. Gradually beat in 1 1/4 cups of sifted icing sugar.
Ice cake when completely cooled and enjoy with good company and a good cuppa.
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