A hint of things to come, recipe will be posted soon. In the mean time, comment and guess any of the 11 ingredients that were added to the cake batter. P.S. It’s not what you think!

Stay tuned xxxx

ANZAC biscuits are traditional biscuits that were baked by anxious wives and mothers during World War I, packed in food parcels, and sent to the Australian soldiers in the trenches. But they don’t deserved to be only made on ANZAC Day April 25th, they are lovely any time of the year!

Ingredients

2 cups rolled oats
2 cups plain flour
2 cups dessicated coconut
1 1/2 cups caster sugar
250g butter
4 tablespoons golden syrup
1 teaspoon baking soda
2 tablespoons boiling water

Mix oats, flour, coconut and sugar in a large mixing bowl. Melt butter and golden syrup in a saucepan, stirring constantly until thin but cloudy. In a separate glass, mix water and soda and immediately pour into butter mixture. Do not allow the water to become warm or to sit for a long time or biscuits will not rise. Add wet ingredients to dry and roll into dessert size balls. Push down onto baking tray and bake at 160 degrees Celsius for 20 minutes. Allow to come to room temperature before eating.

Carrot Cake

adapted from from http://inkyquills.wordpress.com/2009/05/11/carrot-cake/

Ingredients

Unsalted butter, for the pan
2 1/2 cups, all-purpose flour, plus extra for pan
340 grams grated carrots, medium grate, approximately 6 medium
130 grams finely chopped californian walnuts
1 teaspoon baking powder
1 teaspoon bicarb soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 1/3 cups sugar
1/4 cup firmly packed brown sugar
3 large eggs
170 grams ounces plain yogurt
170 grams vegetable oil

Directions

1.  Preheat oven to 350 degrees F.

2.  Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

3.  Put the carrots into a large mixing bowl and set aside.

4.  Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

5.  In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

6.  With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

7.  Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Icing

230 grams Philidelphia cream cheese

55 grams unsalted butter, room temperature

1 teaspoon vanilla extract

2 cups icing sugar

1/2 teaspoon grated lemon zest

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Enjoy xxxx

Things I am currently saving up for, or maybe just hoping for:

Silver Forget-Me-Not Ring from Kiel Mead, Brooklyn Designer. Moulded from a real piece of tied string.

http://kielmead.com/jewelry.html

Melissa Shoes in Black Happy. Sustainable, environmentally friendly shoes that make you feel like you are walking on clouds. http://www.thegreenloop.com/Melissa_Shoes_Happy_p/melissa_shoes_happy.htm

Planet Cake: A beginner’s guide to decorating incredible cakes by Paris Cutler and the Planet Cake Team. Heaven in a book maybe? http://www.planetcake.com.au/

Admittedly, anything with the words Nigella Lawson on it and I want it but these measuring cups are just too cute. http://www.cleverdicks.com.au/product_detail.php?pid=ANA-NLMCCR

That will do for now!
xxxx

I stayed awake all night and still didn’t hear Jesus creeping down the chimney to leave chocolate.

I made these Chocolate Easter Nests with a basic Chocolate Crackle Base and added Cadbury Bird’s Eggs.

Ingredients
4 cups Kellogg’s Rice Bubbles (or Coco Pops for extra chocolate taste)
1½ cups icing sugar, sifted
1 cup shredded coconut
250gvegetable shortening (marketed as Copha in Australia)
3 tbsp good quality baking cocoa (not Bournville), sifted

Method

1. In a large bowl, mix the  Rice Bubbles, icing sugar, cocoa & coconut
2. Slowly melt the shortening in a saucepan over a low heat
3. Add to Rice Bubbles mixture, stirring until well combined
4. Spoon mixture into 24 paper patty cases
5. Slightly flatten tops of crackles and push eggs down
6. Refrigerate until firm

xxxx