Pink Lemonade Bars

This week while I've been off work I've been trying to do a little bit of work from home whenever I feel up to it. Initially I thought I would pretty much get five solid days of work in and knock off everything on my list plus more, but the way things have been going I've only been able to do an hour or so in the morning, have a rest and then I get this burst of energy at about 5pm when I manage to squeeze in another few hours.

All in all I have really enjoyed working from home. Even though I have only been managing a few hours a day, it's been so much more productive without the constant interruptions working in an office can bring. Plus it's just nice to be home I think. I wish I could do it all the time, you know, minus the whole surgery thing! This is where I set myself up for work each morning.

And when I needed a rest, I spent my afternoons curled up on the couch with a heat pack, a hot coffee, a brioche roll and caught up on some reading.

Yesterday I decided it was about time I did some baking. All of Mr B's supplies were running rather low and it was either that or I start sending him to work with a lunch box full of egg, flour and milk and hope it miraculously turned into something edible before morning tea time....

I found this recipe over at Smitten Kitchen and have been meaning to make it for ages now. I loved the sound of a pink lemonade bar but for some reason I always just assumed that they were going to be complex to make and just kind of kept putting them in the 'I'll make that next week...' pile.

Wouldn't you know it, they were actually really easy....I mean I am having trouble just doing the basics like having a shower and washing up this week so for me to say this is simple in my current state, it's got to be like super duper do it with your eyes closed kind of easy.

And you're reward for next to no effort (aside from having to clean your microwave out but I'm thinking that will just be me and not effect you in the slightest....) is a gorgeous soft buttery shortbread base topped with a not too tangy, not too sweet layer of raspberry lemony goodness.

To make these Pink Lemonade Bars you will need:

For the base...
1/4 cup caster sugar
115g butter, softened
1/8 tspn table salt (only necessary if you use unsalted butter)
1 cup plain flour

For the lemonade layer....
1 cup of raspberries, fresh or frozen
2 eggs
3/4 cup caster sugar
1/4 cup lemon juice
1/3 cup plain flour

Pre-heat oven to 180C and line a 20cm x 20cm baking pan.

Now you may as well start with the raspberries because that's the fun part.....said no one ever.
Heat the raspberries in the microwave in 40 second bursts until they are falling apart. Strain to remove the seeds. Place the syrup in the fridge until you need it. Sounds simple you say? Yes well...I left my raspberries to do their own thing in the microwave and they kind of boiled up and went everywhere....pay close attention to your raspberries people!

Ok, back to the base. Combine the sugar, butter, salt (if using) and flour using a food processor. Process until a soft dough forms. Press the dough into the base and slightly up the sides of your baking pan. It doesn't have to be pretty and it doesn't have to go all the way up the sides, just enough to form like a little lip when you pour the lemonade layer in. Place in the oven and bake for 15 mins or until the edges are starting to lightly go brown.

In a bowl, whisk together the eggs, sugar and lemon juice. Add 3 tbspns of the raspberry puree and the flour. Mix until smooth.

Pour the lemonade mixture into the crust and place the pan back in the oven for roughly 25-30 mins or until they are set. Allow to cool completely before removing from the pan and cutting.

Enjoy!

Mrs B xx

Lemon Meringue Sundaes

We are entering Week 3 of Dessert Wars......after last week's Trifling Trifle, Mr B and I had big shoes (or bowls) to fill this week, but never fear, I had a plan!

A few months ago, whilst I was having a particularly bad day, Mum came to the rescue with one thing guaranteed to cheer me up.....new cookbooks! One of the books in question was the Women's Weekly 50 Fast Desserts book - it has so many fabulous ideas in it but I couldn't go passed this Lemon Meringue Sundae!

Mum hit the nail on the head last night when she said there is just something about a lemon dessert that is refreshing....and Dad hit the nail on the head when he was too busy cleaning his glass to say anything at all!

Lemon Meringue Sundaes - Serves 4

Vanilla Icecream
4 x Meringue Nests (recipe follows if you want to make your own or you can use store brought ones)
Lemon Creme (recipe follows)
Limoncello (optional)
4 x nice glasses for serving.

To make the Meringues you will need:
4 egg whites
1 cup caster sugar

Preheat your oven to 150C / 130C fan-forced and line two trays with baking paper. I suggest spraying them with cooking spray too. 

Beat the egg whites with your electric mixer until soft peaks form. Gradually add the sugar and beat until sugar has dissolved and stiff peaks form. The mixture will have a thick marshmallow consistency.

Now you can either spread the meringue mixture onto your trays so that you have 2 large rectangles or spoon the mixture into a piping bag and pipe little nests. Note that you only need 4 meringue nests for the sundaes but this recipe will make roughly 12.

Bake the meringues for roughly 45 minutes or until they are dry to touch. Turn off the oven and allow them to cool with the door ajar for around an hour.

To make the Lemon Creme you will need:
500ml thickened cream
1 cup lemon curd

Combine the thickened cream and lemon curd in a microwave safe bowl.

Heat for 60-90 seconds. Stir to combine. Allow to cool and place in the fridge to set.

To assemble your sundaes
Place a scoop of vanilla ice cream into the base of your glass. Crumble half a meringue nest over your ice cream. Spoon over a good dollop of the lemon creme. Repeat layers and finish with a drizzle of Limoncello.

Enjoy!

Mrs B xx

Limoncello Cupcakes with Lemon Curd Filling and Raspberry Buttercream

Well here we are at the end of another weekend and you know, as far as weekends go, it's been a pretty good one.

Mr B and I had 3 days off so we made the most of the beautiful sunny weather on Friday, got out of bed early (an achievement on it's own!), packed ourselves lunch and went fishing. Being a Friday it meant the jettys were not packed full of people and we could just sit down and relax in the sun for most of the day which was exactly what the Dr ordered. And as an added bonus we even caught a few fish, most of them were under-size and had to be thrown back, but we did manage to come home with a lovely little Salmon which we had for dinner and it was delicious!

Saturdays are fast becoming my baking / housework day and Mr B's day to potter around outside doing odd jobs. This works out really well because it means we have all day Sunday to spend together and today was no exception. When we finally managed to drag ourselves out of bed this morning we trundled on up to the Derwent Valley Autumn Festival which is held on the beautiful banks of the Derwent River at the beginning of Autumn each year and is just jam packed full of stuff to see and do. Every year it gets bigger and bigger and for a free event, the quality of the stalls is fantastic and you could pretty much spend all day there doing a few laps, listening to the different bands, watching the black smith at work and eating your way around the different food on offer.

So anyway, back to Saturday and the baking.....

A few days ago when I asked Mr B what sort of cupcakes he would like in his lunches this week he came up with this flavour combination and I think he nailed it - although I think he is getting a bit technical in what he asks for, he used to just say vanilla!

Limoncello Cupcakes with Lemon Curd Filling and Raspberry Buttercream

For the Limoncello Cupcakes you will need:

1.5 cups plain flour
1 tspn baking powder
1/2 tspn salt
60g butter, at room temperature
60g cream cheese, at room temperature
1 cup caster sugar
3 eggs
2 tbspns limoncello
1/2 cup milk
1/4 cup lemon juice
3/4 - 1 cup lemon curd

Pre-heat oven to 180C.

In the bowl of an electric mixer, combine the butter, cream cheese and sugar. Beat until fluffy and creamy.

Add the eggs, one at a time and beat well after each addition.

Add the limoncello and beat until combined.

Add the flour, baking powder, salt and milk. Beat on low until everything is just combined.

Divide the batter between 15 lined muffin tins. Bake for 20 mins or until a toothpick inserted in the centre comes out clean. Remove from the oven and allow to cool completely.

Once the cupcakes are cool, use a teaspoon or melon baller to remove a small section from the centre. Fill with a teaspoon of lemon curd.

To make the Raspberry Cream Cheese Frosting you will need

200g cream cheese
150g butter
2.5 cups icing sugar
Handful of fresh raspberries

Heat the raspberries in a microwave safe jug for 60 seconds and set aside to cool completely.

In the bowl of an electric mixer, beat the cream cheese and butter until pale and creamy.

Add the icing sugar and beat until light and fluffy. Add the raspberries and beat well. You may need to add a little more icing sugar to get a nice stiff consistency, but as my raspberries were still hot when I added them to the mixture, I just placed mine in the fridge for about 30 mins and it was soon ready to pipe onto the cupcakes.

Only thing left to do now is sit down, relax, forget about the bowls and beaters and pans piling up in the sink, eat a cupcake (or two) and enjoy it!

 

Mrs B xx

Chicken, Lemon and Parmesan Burgers

It's 4:54pm on Sunday evening and after a full day in the kitchen (Ok so by the time I got out of bed it was a half day, but still....) I'm conked out on the couch exhausted. There is just no way I'm getting up any time soon to prepare dinner, which is OK because we only just had lunch....but I'm actually not that convinced I'll be moving from this spot anytime in the next 24 hours so Mr B may have to fend for himself tonight. 

On night's like these, it's great to have a stash of go-to meal ideas that are easy, delicious and most of the time you have all of the ingredients in your cupboard. Plus let's be honest, it's either these, a bowl of cereal or a packet of microwave pasta....I know which one I'd prefer! 

These burgers are packed full of flavour and unbelievably juicy and moist - you will find that your dragging yourself off the couch to go back for seconds in no time! 

Chicken, Lemon and Parmesan Burgers

You will need:

2 x chicken breast, cut into chunks
1 egg
2 tspn crushed garlic
1/2 cup breadcrumbs
1 tspn wet italian herbs (I used Gourmet Garden brand) or alternatively you could use 1 tbspn finely chopped fresh basil
Rind from 1 lemon, finely grated
1/3 cup parmesan cheese
1/4 cup plain flour
1 tbspn olive oil
4 x soft rolls
Lettuce, tomato and cheese

Place all ingredients, except flour, into a food processor. Process until all ingredients are combined. The chicken should be completely minced up with no big pieces remaining in your mixture.

Place the flour in a bowl or on a plate. Shape the chicken mixture into 8 patties and lightly dust with flour.

Place the floured patties on a plate and let them firm up in the fridge for 20-30 mins.

Heat the oil in a fry pan over medium heat. Cook the patties in batches for 7-10 mins before turning over. Cook until both sides are golden and patties are cooked through.

Serve in rolls with lettuce, tomato and cheese.

Enjoy!!

Mrs B xx

The Not So Mythical Lemon Cheesecake

As long as I have known Mr B he has been obsessed with my Mum's lemon cheesecake.

Not bad seeing as he had never tried it.

I'm not sure how it came up in conversation, but one night Mum mentioned her Famous Lemon Cheesecake and I have to say it was met with lots of puzzled looks around the table. I'm now 27 and I don't remember ever trying it.....Dad has a vague memory of it.....but for Mum it's still there at the forefront of her mind, she included it in a book she made for me of all of her favourite and most popular recipes and even still knows the recipe off by heart!

Needless to say, over the years Mum has copped a lot of flack about the 'mythical' cheesecake. Mr B is not one to let up on anything....especially when it comes to cheesecake.

So last night when we went to Mum and Dad's for tea....our very first dinner cooked in their brand new kitchen...and after a little bit more furniture moving and a delicious frittata made in Mum's brand new oven-proof fry pan...Mum presented Mr B with her homemade (and non-mythical) lemon cheesecake! Mr B is actually lucky he didn't end up wearing it because Mum banned him from looking in the fridge all night, to the point where Dad stood guard in front of it to stop any sneaky looks, not that it stopped him from trying...or from stirring Mum up about what was actually in there.

I love this series of photos, look how excited Mr B is and how proud my Mum is....

All that was left to do now was top it the cheesecake with whipped cream and a light sprinkling of nutmeg and dig in!

Is there anything better than a big slice of cheesecake with a gorgeous buttery biscuit base, light as air filling and fluffy whipped cream?? Oh that's right there is....sharing it with your nearest and dearest. And I think it was the perfect way to christen Mum and Dad's new kitchen.

Here is a sneak peek at the kitchen in Mum and Dad's new house (and my Mum pottering around in it!).....isn't it amazing? It's so bright and there's so much space to move around and don't even get me started on the storage space. I just love it.

Now back to the Famous Lemon Cheesecake

You will need:

375g plain sweet biscuits
115g butter
1 tspn mixed spice
225g cream cheese
1/2 cup caster sugar
1 pkt of lemon jelly crystals
1 cup boiling water
Juice and ring of 2 lemons
1 tin (375ml) of Carnation evaporated milk
Whipped cream and nutmeg to serve

Place the biscuits in the bowl of a food processor and process until fine crumbs.

Add the butter and mix spice. Process to combine.

Lightly grease a round 25cm diameter springform tin with butter. Press the biscuit mixture firmly into the base and up the sides of the tin. Try and get as close to the top as you can around the sides. Place in the fridge to chill.

In the bowl of an electric mixer combine the cream cheese and sugar. Beat well.

Meanwhile, combine the jelly crystals and boiling water with the lemon juice and lemon rind. Set aside to cool.

In a clean bowl, beat the evaporated milk until stiff.

Gently fold the evaporated milk into the cream cheese mixture.

Add the jelly mixture to the cream cheese mixture and beat on low speed until all ingredients are combined and mixture is smooth.

Pour the filling into the prepared biscuit case. Place in the fridge for at least 3-4 hours to set.

Serve topped with freshly whipped cream and a sprinkling of nutmeg.

Enjoy!

Mrs B xx

Lemon and Lime Crepe Cake

By now I think we all know that I like any excuse to make a cake. So last week when Mum and Dad came for dinner, despite it being 2 days before Mr B's birthday, I decided to make a birthday cake.

I had been given a jar of home made lemon curd a few days before and it gave me the inspiration for this amazing Lemon Curd and Lime Cheesecake Crepe Cake!

This is what it looked like cut in half.

And the birthday boy, who is still talking about the cake and would have eaten the whole thing on his own if we had let him!

Lemon Curd and Lime Cheesecake Crepe Cake

8 crepes
1 cup of lemon curd
200g cream cheese, softened
1/4 cup icing sugar
1-2 tbspns lime juice

Start by making your cheesecake mixture. In the bowl of an electric mixer, combine the cream cheese, icing sugar and lime juice to taste. Beat until smooth and creamy. Set aside.

To assemble your cake, start by placing one crepe on a large plate / platter / cake stand. Spread with 1/4 of the cheesecake mixture. Top with another crepe and spread with 1/4 of the lemon curd. Repeat layers until all of the crepes, cheesecake and lemon curd have been used.

Place in the fridge for an hour to chill.

And that's it! How easy is that! That is what I love about this cake, it's so quick and easy to throw together, but at the same time it's quite impressive to look at when you cut it open and see all the layers. Plus it tastes divine and really there are so many different things you could do with the filling like my Nutella and Strawberry Cheesecake Crepe Cake!

Enjoy!

Mrs B xx

Lemon Parmesan Chicken Schnitzel

So it's Sunday night, the weekend has disappeared in a whirlwind as usual and you have to work tomorrow. In reality the last thing you probably want to do on a Sunday night is cook dinner - given the option most weekends I would choose a bowl of cereal or a piece of toast. 

This weekend is no different. Mr B and I had Friday off, but somehow a 3 day weekend does nothing to reduce the amount of things you need to do or how tired you feel come Sunday evening. Today Mr B was offered some overtime so he went to work at 7am....which meant for some stupid reason I was up at 7am too! I mucked around in the kitchen for awhile and finished off the Cream Cheese I started making on Friday, before using the leftover whey to make some Ricotta. Then I straightened my hair, had a bowl of cereal, a cup of coffee and it was only 8am! This was all wrong.....I don't even normally open my eyes till at least 9am on a Sunday!! At about 11am the shearer arrived to shear our little lambies. The poor little things were all wool and look completely different (and a little lanky) now that they are 'nakey,' but hopefully it will keep them cooler through the summer. I'll get some photos of them to show you as soon as they are speaking to me again!  I spent the rest of the day out and about trying to get myself organised for Mr B's birthday this week and for Christmas. I walked back in the door at the same time as Mr B and we both collapsed on the bed, hot, bothered, and exhausted!! Did someone say Fruit Loops for dinner???

This Lemon Parmesan Chicken Schnitzel is really easy to make. The combination of the lemon and parmesan gives it a real flavour kick and the panko breadcrumbs just makes it so crunchy!!  We just served ours with some steamed broccoli and home made potato chips and it was just like going to the local pub for a counter meal, but without the bill at the end of it!! This is definitely something I would keep as my go-to lazy night meal and I'm thinking I will try it with some veal steaks next weekend!

Lemon Parmesan Chicken Schnitzels

Serves 2

1 large chicken breast
1/2 cup dried panko breadcrumbs
1.5 tspns finely grated lemon rind
1 egg
2 tbspns plain flour

Butterfly your chicken breast (cut in half so you have two thin chicken breasts) and set aside.

Combine breadcrumbs, parmesan and lemon rind. Season with salt and pepper and place on a plate.

Whisk egg in a small bowl.

Place flour on a plate.

Coat 1 piece of chicken in flour, shaking off the excess. Dip into the egg and then coat in the breadcrumb mixture. Refrigerate for 20-30 mins.

(Meanwhile, chuck some greens, like beans or broccoli on the boil )

In a well oiled fry pan over medium heat, cook the schnitzels for 5 mins on each side or until golden and cooked through.

Mrs B xx

Lemon Muffins with Strawberry Cheesecake Filling

When I'm not in the kitchen or curled up on the couch / in bed or out exploring the world / buying shoes, I'm at work. 

I know. 

Believe me I'm not a fan of it either. 

If I had my way I spend my days baking up a storm in some exotic location whilst wearing a gorgeous pair of shoes from my never ending collection, but alas in the real world, I work a 9-5...or in my case a 7:30 - 4....so today I wanted to share something with you.....

My desk. 

Which, for 8 hours a day, is my home.

I believe three of the most important things that make work less like work are 

1) working with great people (which I do)

2) enjoying what you do (which most days I do)

and 3) adding some personal touches to your workspace 

Note the essential elements below....

- Skull coffee mug

- Shoe clock

- Paper weight (gift from Mum and Dad when I started work)

- Mood calendar to advise / warn people when it is safe to enter or better to stay away 

- Red Nose Day teddy bear holding a Daffodil Day flower pot

- Wedding photos (and on the wall next to my desk, family photos) to remind me that life is about more then       

   just work

- Shoe calendar  (to remind me life is about shoes!) 

- Collection of nail files, combs and pen....plus phone, sticky notes and essential scribble paper 

- And I always have the radio on for some background noise....plus an impromptu dance / sing in the middle    

   of the day never goes astray!

 

Do you know what else never goes astray? Muffins! Tangy lemon muffins topped with a dollop of sweet creamy strawberry cheesecake!

All you will need is:

2.5 cups self raising flour
1/4 cup caster sugar
3/4 cup milk
1 egg, lightly beaten
1/2 cup vegetable oil
Juice and rind from one large (or 2 small) lemons
100g cream cheese softened
2 tbspns strawberry jam
1 tbspn icing sugar

Combine the cream cheese, strawberry jam and icing sugar in a bowl. Stir to combine and set aside.

Pre-heat oven to 160C (fan forced) and grease a 12 hole muffin tray.

Combine the flour, sugar, milk, egg, oil, lemon rind and juice in the bowl of an electric mixer and beat until smooth.

3/4 fill each muffin cup and top with a tbspn of the cheesecake mixture.

Bake for 20-25 mins until they bounce back when touched or a skewer inserted comes out clean.

Take them to work, share them out, people will love you, that's just how it goes.

Happy Wednesday everyone!

Mrs B x

Let's talk lemon and coconut....

with a little bit of lime thrown in for good measure!!

May I suggest if you are looking for a moist, light yet dense cake worthy of lunchboxes, morning teas, afternoon teas...hell it's even worthy of being toasted with butter for breakfast or heated up with cream for dessert....if you are looking for a cake that ticks all the boxes....try this one....honestly....

Lemon and Coconut Loaf
125g butter, softened
1 cup caster sugar
rind from 1 lemon + 2 tbspns juice
1 tbspn lime juice
2 eggs
1 and 1/3 cup self raising flour
3/4 cup dessicated coconut
1 cup milk

Pre-heat the oven to 180C

Cream the butter and sugar in the bowl of an electric mixer. Add the lemon rind and lemon and lime juice. Beat until combined.

Add the flour, eggs, milk and coconut and beat well.

Pour the mixture in a greased and lined loaf tin and bake for around 50 mins until a skewer inserted comes out clean.

Allow to cool in the tin before removing. Now personally I find this cake much better if you wrap it up and leave in the fridge overnight and as always, best served with friends x


And what sort of wife would I be if I didn't show you the amazing potato topped beef pie that Mr B cooked for us the other night....chunks of tender beef and vegetables in a herbed gravy topped with crispy potatoes....it had us both drooling at the oven door!!


And on that note, I have been trying to convince Mr B to do a guest post here on the blog, he cooks once a week in our house and comes up with some delicious creations, plus this weekend he helped me make the hot cross buns and I have to say, he rocked the party....but he's is a bit dubious about the whole thing and some of the excuses I've heard include...

What would I write?
Who would be interested!
I have nothing to say!
I don't even cook that well?!
It'd take me forever to type out!

And as the every loving supportive wife do you know what I say???

Blah Blah Blah....and something about how he needs to just get over it!

So I'd like to put it to you, you're the reader...would you like to see Mr B do a guest post?? I know I would!

Mrs B xx

Lemon and Blueberry Fudge Slice

This slice was a labour of love....initially it was like a lemon cream slice and don't get me wrong, it looked and tasted delicious, but when I thought of it being thrown around in Mr B's truck all day and sitting out in the sun getting all melty, it just wasn't going to work....so I re-modelled it to make it more fudgey, less creamy and we ended up with this Lemon and Blueberry Fudge Slice....totally lunch box friendly and totally awesome!

You will need:

250g pkt gingernut biscuits
100g butter
1/4 cup plain flour

2 x 375g pkts white chocolate melts
1/2 cup condensed milk
1/3 cup cream
280g lemon butter
3/4 cup blueberries

Pre-heat oven to 150C.

In a food processer combine the biscuits, butter and flour and process until it forms fine crumbs.

Press into a lined and greased slice tin and bake for 10 mins.

While the base cools off, combine the white chocolate, condensed milk, cream and lemon butter in a microwave safe dish. Microwave in 60 second bursts until chocolate is melted and everything is combined. Gently stir through the blueberries and pour over the base.

Refrigerate overnight before slicing.

And may I just say, the gingernuts in the base is spectacular!! So if you're looking for something to do this weekend, grab the kids (or turn up the radio and put your dancing shoes on) and whip up this simple and delicious treat!!

Enjoy!

Mrs B x

Lemon Chicken - the lighter way!

My god....can I just start off by saying thank crikey it's Friday! This morning started off fairly slow at work....slow to the point where I was concerned the day was going to drag....however the universe heard my call (possibly a little too clearly) and things got very hectic very quick! My brain hurts, I'm tired, I'm hungry, I would like something alcoholic, possibly combined with ice cream and hot chips whilst getting a nice relaxing massage. But let's be honest...that's not going to happen...and it would also most likely be nothing like it is in my imagination...so instead I made this lemon chicken, now I'm sitting down in my pjs, with my feet up, drinking a cold midori and lemonade sharing the recipe with you, and there is ice cream in the freezer and macaroons in the cupboard so it's not all bad.

OH asked me to make chinese lemon chicken earlier in the week and I thought it sounded like a great idea, but all the recipes I could find involved deep frying the chicken and that just didn't work for me. So we made some slight adjustments and this is what we ended up with.......


Lemon Chicken
500g diced chicken breast
2 tbspns plain flour
salt and pepper
1 tbspn cornflour
1 tbspn cold water
1/3 cup lemon juice
1/2 cup chicken stock
1 tbspn honey
Fried or Steamed Rice to serve

Combine the chicken, plain flour, salt and pepper in a freezer bag. Give it a good shake to coat the chicken.

In a greased fry pan over medium high heat, cook the chicken until a light golden colour.

Whilst the chicken is cooking, combine the cornflour and cold water in a jug and stir to form a paste. Add the lemon juice, stock and honey. Heat the mixture in the microwave for 40 seconds and stir to combine. You may want to season with salt and pepper. Let the mixture sit and cool whilst the chicken is cooking.

Once the chicken has is nearly done, pour the sauce into the pan and stir to coat chicken. Cook for 3-4 mins. Once the chicken is cooked remove the pan from the heat. The sauce will continue to thicken as it cools. Serve with fried rice, steamed rice or steamed vegies :)

I hope you have all had a great week and have fantastic things planned for you weekends :) I am making orange (the colour, not the fruit or the flavour or even the town!) themed cupcakes for a little boy's birthday tomorrow afternoon and I have been asked to make a Lego cake for another little boy's birthday next week! And did I mention I think I have found a new car?? Definetly some exciting times ahead!! Stay tuned for photos, updates, ramblings and the occasional recipe!!

Em x

What a week.....

Well this week has been an interesting one....

There have been big things going on at work and I have been baking for at least 2-3 hours a night to clear my head at the end of some very long days....

But let's not dwell on that....let me show you what has been good this week....

OH brought me some gorgeous flowers :)


Mum and Dad cooked us this very tasty baked brie in a white wine sauce and served with fresh crusty bread :)


And my book arrived!!! For my one year blogging anniversary I decided to buy myself a book....and not just any old book, but my book! I used www.blog2print.com to turn my blog into a hardcover book and it finally arrived yesterday morning and as soon as the post lady was out of ear shot there was lots of singing and dancing and squealing! It's so much cooler then I could have imagined and a great record of not only the last 12 months of my life but all my recipes etc....did I mention it's really really cool? I just like the idea that even though I have the only copy, it's a printed version of my blog, my recipes and my life that I can sit on the book shelf and pass onto my kids one day :) It's definitely something I'm going to do every year as a little treat for myself :)


It's now Sunday afternoon and I am exhausted. On Friday night I went out to dinner with some ladies from work to a restaurant called Me-Wah that does fantastic chinese food....I was so impressed I'm taking OH and his Mother back tonight!

Then yesterday OH and I went for a ride on the bikes, it's been a few weeks since I have taken my bike out so I was abit concerned I would have forgotten everything but we decided it was about time I hit the road for real so I rode all by myself up and around the roads in our area with cars and everything! It was the first time I had ridden on a proper road and it was very exciting and more dancing, squealing and general excitement ensued when we got home! Then we went to visit OH's grandfather, had an awesome ham salad roll for lunch and went to watch some of OH's friends play footy. It was bloody cold but I was rugged up to the eye balls and for the first time in a long time, I even had a can of beam....I mean we were at the footy so it was only fair! Then OH and I went and got some pizza (I was really lashing out today huh!) and went home to curl up and watch a movie.

This morning we had a leisurely sleep in and brekkie in bed and that was pretty much where the relaxating ended! Tomorrow is the actual RSPCA Cupcake Day so I had to make some food for a fundraiser morning tea at work...sounds easy hey? Well for this I did some mini cupcakes, some lemon tarts, some mini quiches and some home made chocolates....simple....but I also had to make 120 cupcakes for the craft group at work. I work in an organisation that does community care for the elderly and disabled and we also have a day centre where there are music groups and craft groups and all sorts of activities for people to come and enjoy. Tomorrow there is a craft group and because it's Cupcake Day they are going to decorate cupcakes for their activity. So I am providing the cupcakes, the frosting and the decorations and they are donating the proceeds from the group to the RSPCA which is fantastic :) It meant a hell of alot of baking today and right now I feel slightly unwell, exhausted and like I never want to bake ever again, but it's so worth it :)

Anyway, I better be off, have to straighten my hair / get the cupcake batter out of it, before we go out for dinner! I'll post photos of the morning tea and the craft group decorating their cupcakes tomorrow!!

Hope you all had a fantastic weekend :)

Em x

Two of my favourite things.....

Shoes and Baking!

What could be better then combining shoes and baking?

I mean you could bake yourself a pair of shoes...but I'm really not sure how you would go wearing them....

Or you could bake yourself a cake...with a shoe theme....and serve it to all your friends? Doesn't that sound like a much better option?


Lemon Yoghurt Cake
¾ cup of vegetable oil
2 eggs
1 tbspn finely grated lemon rind
2 tbspn lemon juice
1 cup thick natural yoghurt
1.5 cups caster sugar
2 cups self raising flour

Pre-heat oven to 180C
Combine the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a bowl and stir to combine.
Add the flour and mix with an electric mixer until smooth.
Pour the mixture into a greased and lined tin and bake for 35 mins or until a skewer inserted comes out clean.

This cake was beautifully moist and it was dense, yet light enough to just melt in your mouth with that beautiful lemon flavour.

And what better way to complete your cake then with this lemon and blueberry buttercream....believe me it is out of this world!

Lemon and Blueberry Buttercream Frosting
250g softened butter
3-4 cups icing sugar
2 teaspoons vanilla extract
½ cup fresh blueberries, pureed with 2 tablespoon fresh lemon juice
1-3 tablespoons very cold milk (add until you reach desired consistency)

Cook the blueberries with the lemon juice in the microwave for 30-40 seconds or until they are nice and mushy.
In the bowl of an electric mixer add the butter, icing sugar, vanilla and blueberries. Mix well.
Add the milk and some more icing sugar if the mixture is not thick enough.
Continue beating and adding icing sugar until the desired consistency is reached.
You also might want to add more lemon juice / blueberries depending on your tastes


The combination of the fluffy frosting bursting with real fruit flavours and the melt in your mouth lemon cake was unreal, it disappeared in minutes at work today and to be honest I lost count of how many slices I had!

So enjoy your weekend, bake a cake, buy some new shoes, do something just because it makes you smile :)

Em x

Australia's Biggest Morning Tea

At work yesterday we hosted an Australia's Biggest Morning Tea event to raise money for the cancer council. The ladies at work did an amazing job, so good in fact we had enough food left over to do it all again today! We had a fantastic vartiety too, from fresh fruit and vegies, bruschetta, biscuits, cheese and dip, lemon cakes, ice cream cakes, coffee streudels and my contribution - Mini Sponge Cakes with Lemon Cream Filling and Strawberry Jam Blondies




For the Mini Sponge Cakes with Lemon Cream Filling, I used the Lemon Cream Filled Sponge from the Women's Weekly Card File. I thought the indivual cakes would be easier to serve up then the large cake and I loved the look of it on the card.


This was the finished product :)


And these were the Strawberry Jam Blondies - so soft and chewy and the jam sort of caramelizes on the top making them to die for!!


For these delicious creations you will need:

2 cups plain flour
2 tsp baking powder
250g butter
1 1/2 cups caster sugar
2 eggs
2 tsp vanilla extract
1/2 cup strawberry jam (or jam of your choice)
50g chocolate chips

Preheat oven to 180C and line a slice pan.
Melt butter and sugar together, either in the microwave or on the stove top. Quickly whisk eggs and vanilla into butter/sugar mixture.
Stir in flour, baking powder and chocolate chips.
Spread batter into prepared pan. Spoon jam over batter and then swirl into batter with a butter knife or skewer to create a marbled effect.
Bake for 25-30 minutes or until toothpick comes out clean from the center of pan. Cool before cutting into squares and serving.

So easy yet so very very good!!

Ohhh and at the hairdressers on Tuesday they straightened my hair....my thick, painful, frizzy mop is dead flat straight....I nearly proposed to my hairdresser on the spot...every day it amazes me even more, I even walked in the wind today and it remained straight and flawless....and it's so versatile, no longer am I confined to up and back or well up and back, I can wear it up or out or however the hell I want! So that confirms it, I'm investing in a good quality hair straightener! Here let me show you a picture :)



Happy Friday!!

Em x

Did someone say self saucing pudding???

No? Ok so maybe it was just me? Or maybe it's ringing in my ears and permanently embedded on my brain seeing as we have had so much of it in the last week! Winter is definetly here in Tassie so cold winters nights means self saucing puddings.

OH is stuck on the traditional chocolate fudge....


Whilst I felt the urge to try some lemon...


Chocolate Fudge Pudding

1 cup self-raising flour
1.5 cups brown sugar
1/2 cup cocoa powder
.5 cup milk
2 tbspn butter (melted)
2 cups boiling water

Preheat oven to 180°C.
Combine flour, half the sugar and half the cocoa in a medium bowl. Add the milk and butter and stir until well combined. This recipe should serve 8 and you can make it in a big dish if you want but for OH I make it in 4 individual ramekins coz I think there is just something about self saucing pudding in individual dishes - anyway pour the mixture into your preferred dish / ramekins.

Sift the remaining sugar and cocoa into a bowl. Sprinkle puddings with sugar mixture. Gently pour in boiling water.

Bake in oven for 35-40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean.

Remove from oven and set aside for 5 minutes to cool slightly.

Serve immediately - this pudding is awesome, it has a thick fudgy delicious sauce that is just heaven with good dollop of cream :)

Lemon Self Saucing Pudding

.5 cup self-raising flour
.25 cup caster sugar
.25 cup milk
1 tbspn butter (melted)
.5 tspn vanilla
1/3 cup caster sugar (extra)
1/2 cup lemon juice
1 cup boiling water

This makes 3 good sized puddings in lil ramekins :)

Preheat oven to 180°C.
Combine first two ingredients in a bowl. Stir in the butter, milk and vanilla and pour into your prepared dish / ramekins.

Sprinkle puddings with the remaining sugar.

Combine lemon juice with boiling water and gently pour over puddings.

Bake in oven for 35-40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean.

Remove from oven and set aside for 5 minutes to cool slightly.

Serve with cream, ice cream, whatever you want really....although personally I love digging a little hole in the middle of my pudding and filling it with cream...mmmmmmmmmm and this pudding was so yummy, it had a beautiful thick lemon sauce and was a nice change, lovely and fresh :)

With all of these puddings keep in mind that if you make them in smaller ramekins instead of one big dish, the cooking time will be less so just keep an eye on them.

And as always, enjoy!!

Em x