Miss K turned 4 over the weekend and to celebrate we had a little get together with family and friends. I wanted to make her something special for her birthday party and decided on cupcakes but with an ice-cream sundae theme!
I started by getting some cupcake wrappers and party straws by Paper Eskimo to use as my colour theme. They stock some gorgeous party paper supplies in all sorts of colours but I went with Miss K’s fave colour PINK!
For the cupcake mixture I stuck with my favourite recipe, you can find the method here from one of my previous posts. The next step was the buttercream frosting. I searched the web reading tons of buttercream recipes as I had never made it before and was quite worried about having enough mixture for the 12 cupcakes.
I ended up finding an excellent recipe over at Savory Sweet Life, the frosting turned out just how I had hoped, it tasted amazing and there was plenty of frosting for the swirls. I used a Wilton 1m tip to decorate, then finished them off with the sprinkles and a cherry on top!
It was my Mum’s birthday the other week and I was going to make a birthday cake but then I decided for a change I would make her some pretty mini cupcakes instead. The recipe I use for my cupcakes is from the Edmonds Cookbook, it’s easy to follow and they always turn out delicious. Miss K was very happy to help me with decorating them and eating as many as she could at the same time!
1 tsp vanilla essence
1/2 cup of castor sugar
1 cup plain flour
2 tsp baking powder
1/4 cup of milk
Pre-heat oven to 190°c and prepare cupcake trays and cases.
Beat the butter, vanilla and sugar together until creamy and pale.
Add eggs one at a time and mix well.
Sift flour and baking powder into the mix and fold in until combined.
Slowly stir in milk.
Spoon evenly into paper cases, then bake for 10-15 minutes or until cakes spring back when lightly touched.
These little pecan pie tarts are a hit in our house and I already have family requesting them again for Christmas this year. They are so simple to make and taste AMAZINGLY GOOD!
4 sheets of ready rolled sweet short crust pastry
3/4 cup brown sugar
1/4 cup maple syrup
1tsp vanilla essence
1/4 cup chopped pecans
whole pecans for topping the tartlets
Preheat the oven to 180 degrees celsius. Grease the tartlet tin (12 holes)
Cut 12 circles out of the pastry using a 7 cm fluted pastry cutter. Place the circles in the prepared pan.
Place the brown sugar, maple syrup, butter and vanilla essence in a small pan. Heat gently over a low heat until the butter is melted, then turn up the heat and simmer for 2 minutes. Remove the pan from the heat and allow the mixture to cool slightly before mixing in the eggs.
Stir in the chopped pecans and transfer the mixture to a small jug. Three-quarter fill each pastry shell with the mixture and top each with a whole pecan.
Bake the tarts in the preheated oven for 20-25 minutes or until the pastry is golden and the filling has risen and set. It will sink and settle as it cools.
This week my Dirt Cups recipe from Happy Little Kiwi is being featured over at Mommas Meals!
When Tammi first contacted me about being featured on her website I headed on over to check out Mommas Meals and I was glued to it! So I thought I would return the favour and feature her right back!
The goal of Mommas Meals is to share and swap recipes but Tammi also writes a bit about her experiences of parenting and being a stay at home mum to her gorgeous little girl Madison.
Lately whenever I am stuck on what to cook for dinner and tired of the same old boring meals I usually find myself over at her website having a sneak peek seeing if there is something new I can try out. This week I am making her Hot Chicken Sandwich and I cant wait to try the Pecan Crusted French Toast also.. YUM!!!
Be sure to check out all the other mouth-watering recipes that Tammi is cooking up in her kitchen, trust me its good!
Okay so I know there’s already a whole lot of chocolate chip recipes floating round on the web, about 28,000,000 according to Google! I’ve tried a few recipes in the past but they were nothing to write home about. Anyway the other day I decided I would make a batch of cookies with Miss K and use a new recipe that I had found on the Martha Stewart website. To cut a long story short these cookies were the best I have ever tasted! I don’t think will ever use another chocolate chip cookie recipe again because they are that good!
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup milk-chocolate chips
Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
This is the easiest and yummiest cookie recipe ever, plus you need only three ingredients!
1 Cup Smooth Peanut Butter
1/2 Cup Sugar
Preheat oven to 160 degrees celcius. Combine the three ingredients and mix until well blended. Roll into about 12 balls, place on a lined baking tray and then flatten cookies with a fork. Bake for about 10 minutes.
One of my favourite recipes I wanted to share out of my trusty Edmonds Cookbook is the savoury cheese scones. I make these quite often and they are so delicious that its hard to not keep going back for more!
Whats quite good about them also is you can throw in any extra veggies you might have in the fridge (like celery or tomato) and they taste pretty good with ham or bacon in them too!
These are a great lunchbox filler and they freeze well too. Below is my slightly modified version. I still stick to the basic recipe from the book but slightly change what goes in them.
handful diced spring onion
half a diced capsicum
1 cup tasty cheese
2 cups self-raising flour
1/4 tsp mustard powder
1/4 tsp cayenne pepper
1/4 tsp salt
50 grams butter melted
3/4 cup milk
Put the spring onion, capsicum and cheese into a bowl. Sift flour, cayenne pepper, mustard powder and salt into the bowl and stir to combine. Quickly stir in the egg, butter and milk. Spoon mixture into greased muffin tins and bake at 200 degrees celsius for 15 minutes or until golden.
I hope you enjoy these as much as we do. Let me know if you try them out!