Tag Archives: Recipe

Pancakes on the weber – Barbeques Galore

Pancakes on the Weber

Pancakes with grilled banana, vanilla ice-cream and salted caramel

 

 

My Dear Readers this is part two to my previous post about cooking on the weber and using a kettle :) I kid you not it was not planned but Barbeques Galore contacted me just before Heatbeads® did, to help them create a recipe on the weber. First thing I think about making is of course dessert but haha once again I’m clueless at this barbecuing business…so again I consulted Annoying Uncle and other colleagues.

 

 

BarbequeGalore

Clearly desserts weren’t their forte because these middle aged men kept steering the conversation back to roast pork, pulled pork and all other savoury things! Focus men! I need dessert recipes and ideas haha so I edited up coming up with the thought of making pancakes on the grill, topped with grilled banana, ice-cream and salted caramel! But how do you cook pancakes…. the liquid will all run through. Then Annoying Uncle said this recipe could work but I would need to get a hot plate. A what? I had no idea but apparently it’s a plate made out of cast iron that you place over the grill and it can be used like any fry pan I guess.

BarbequeGalore6

A funny side story, I didn’t have the weber or the chimney and all the equipment I needed back then…so Annoying Uncle had to lend me everything! Very grateful for his help and assistance :) But you can purchase it all from Barbeques Galore So he explained to us how to use the chimney and light the firelighters and using an indirect method (BBQ Briquettes) on both sides of the weber and place the hotplate over it.

BarbequeGalore3

 

 

 

Will be sharing the recipe below, I’ll quickly run through the steps with you here first ~ basically once the plate is hot enough, you can poor the pancake mix and cook it as per usual. Just make sure you grease the hot plate very well as we found it to be a little difficult to flip the pancakes.

Left: Failed :P Right Looking good!

Left: Failed :P
Right Looking good!

As you can see, it can be tricky pouring the mixture and flipping it so take your time, and even if it doesn’t look nice I promise it’ll still taste good!

20150303-IMG_6700

Once the pancakes are done or you can cook them at the same time, cut some bananas up and put them on the grill for approximately 3 minutes each side.

20150303-IMG_6718

 

That’s all the cooking required, now all you need to do is assembly it! We had 3 pancake then topped it with vanilla ice-cream, grilled bananas and most importantly salted caramel with gold flakes because it’s from Burch and Purchese.

I came up with this recipe because I wanted something that was easy and sort of fail proof for us newbies! Hopefully, I’ll get better at this and develop a more in-depth relationship with my weber and will share with you more savoury and dessert recipes :D

Recipe – Pancakes on the weber with grilled bananas adapted from Nigella Lawson
Yield – 10-12 pancakes depending on size

Ingredients
1 tablespoon baking powder
1 pinch of salt
1 tablespoon white sugar
2 large eggs (beaten)
30g unsalted butter (melted and cooled)
300ml milk (regular)
225g plain flour
Extra butter for frying
1-2 Bananas
Vanilla ice-cream
Salted caramel sauce (homemade or store bought)

Notes
– You must have a hotplate to make this recipe
– Remember to use an indirect method to cook these pancakes in the weber
– Try to use bananas that are not too ripe as it will become very soft

Method
1) Heat the weber as per instructions, please refer to my previous post for more information about lighting the BBQ briquettes. Fill the baskets full of charcoal and use an indirect method where they are placed on both sides of the weber.
2) To make pancake mixture, place all dry ingredients (flour, baking powder, salt and sugar) into a large bowl and create a well in the middle and add the wet ingredients (beaten eggs, melted butter and milk). Mix it very well with a whisk or wooden spoon. You can then poor this into a jug to make it easier for pouring.
3) Place hot plate over the grill and wait for it to heat up, once hot grease well with butter and pour batter to make pancake.
4) Wait approximately 3 minutes when bubbles start to appear, it means it is cooked and you can flip them and cook the other side. Place on plate and continue cooking pancakes.

20150303-IMG_6692
5) Cut bananas lengthways and put on grill directly and cook for 3 minutes each side.
6) To serve, place pancakes on plate, 1-2 scoops of vanilla ice-cream on top, grilled bananas on the side and finally pour salted caramel over!

20150303-IMG_6703

And that’s it! Pretty easy and a great dessert to make using the weber :) Actually you can even make this for breakfast! Please let me know if you try this recipe!

20150303-IMG_6725

This is a sponsored post by Barbeques Galore, however, recipe and opinions are all honest. 

Quick & Easy Barbecuing – Heat Beads® Chimney Booster

20150317-IMG_0302

Australia is definitely a nation who loves their barbie (barbecuing) especially on weekends and special occasions, it’s part of our culture :) I worked in a team of all middle aged men (I hope none of them are reading this blog post haha) and it’s become a habit for them to come to work on Monday and discuss  their success or failure stories on the weber over the weekend. I usually just smile and secretly roll my eyes. I’ve never understood how it all works…because it always took us more than an hour to light the BBQ briquettes.

Headbeads® 1

That’s why when Heatbeads® asked if I would like to try their new Chimney booster, which can light the BBQ fuel in 12 minutes I was very intrigued how it all works! Headbeads® was very generous and sent me a brand new Weber kettle which you can find in most hardware stores. They also sent me a Headbeads® Chimney, the new Chimney Booster, BBQ briquettes, firelighters and everything else I needed to create a recipe.

Heatbeads 1I never thought I would get excited over a new Weber but it was so shiny and it was quite entertaining watching Mr Bao build it. Cupcake kept stealing the nails and parts and we had to chase after him, such a naughty puppy!

Heatbeads3Anyhow, moving onto using the new chimney and chimney booster, I had my usual helpers Mr Bao and our ever so eager puppy Cupcake who just walked around and sniffed everything. But I still needed some professional help, because I honestly don’t know what to make on a weber, so I recruited my manager AKA Annoying Uncle to help me :) He did a great job explaining to me how the Chimney and also the Chimney booster works and recipe ideas that were quick and easy.

Annoying Uncle this is what  REAL Chimney LOOKS LIKE!

Annoying Uncle this is what REAL Chimney LOOKS LIKE!

I have to rub this photo in his face, because he showed and lent me his very very rusty looking chimney so I wanted to show off my spanking new one!

Heatbeads® Chimney Booster

Heatbeads® Chimney Booster

I’m going to send you to the Heatbeads® website for more information about there new Chimney Booster and how it works. But I’ll try and give you a simple explanation here, the chimney starter is used to light the BBQ Briquettes quicker and because the air circulates inside. Generally, that takes about half an hour to light them. However, the Chimney Booster has batteries and accelerates as airflow is being directed up the chimney from the Booster to heat the BBQ Fuel quicker.

20150317-IMG_0336

As you can see it’s quite easy to use, just light the firelighters, place the chimney full of Heatbeads® over it and let it works it’s magic! I was really impressed at how quickly the BBQ briquettes became ashes all over which Annoying Uncle said it means they’re ready to be used.

Direct Heat

Direct Heat

20150317-IMG_0347

The first recipe I tried was a super simple grilled Kingprawns, so it required direct heat. So we plead the BBQ briquettes, into the baskets and into the middle of the weber. We then placed the grill over and waited for the king prawns to cook about 4-6 minutes one each side depending on the size of the prawn.

Grilled Prawns on the Weber

Grilled Prawns on the Weber

Once cooked and they’ve turned a gorgeous orange colour, sprinkle with salt and pepper, parsley and lemon. We also paired it with a simple mango salad :) They were so easy and quick to make and kept Mr Bao very happy! I didn’t write a recipe because it was so simple I’m sure you’ll be able to it too, however, if you want a recipe leave me a comment or shoot me an email!

20150317-IMG_0350

Next up is the quick and spicy BBQ Chicken wings, it only takes about 35-40 minutes to cook on the weber, which is still pretty quick given that you brine it at least 4 hours or even overnight. The spicy flavour also comes from the dry spice mix that is rubbed onto the chicken before being cooked.

Quick & Spicy BBQ Chicken

Quick & Spicy BBQ Chicken

Recipe – Quick & Spicy BBQ Chicken adapted from DJ BBQ

Serves: 4-5
Preparation Time: 1 hour plus 4-more brining

Ingredients
4 Chicken Thighs*
4 Chicken Drumsticks*
For the Brine:
3 tablespoons brown sugar
1 teaspoon cayenne pepper
2 teaspoon onion granules
2 teaspoons garlic granules
4 tablespoons sea salt
1 tablespoon freshly ground black pepper
375ml water plus 250ml cold water

For the spicy rub: 
3 tablespoons brown sugar
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon onion granules
1 tablespoon cayenne pepper
1 tablespoon of chilli powder*

Notes: *
– Annoying Uncle advised not to use chicken breasts as it will dry out too quickly so stick with thighs, drumsticks and perhaps wings
– I like my chicken really spicy so that’s why I used one tablespoon, if you’re feeding the little ones or those who can’t take chilli, perhaps reduce the amount to 1 teaspoon

Method
1) Make the spicy rub first, mix all ingredients into bowl and set aside, you can do this well in advance as the mixture will stay fresh in an airtight container in the fridge.
2) Now move onto the making the brine, in a large saucepan heat up 375ml of water, store in all the other ingredients and stir until the salt and sugar dissolves. Turn off the heat and pour the liquid into a heatproof bowl and stir in 250ml of cold water and set aside. Once cool enough place into the refrigerator for an hour before adding the chicken into the brine and return to the fridge for 4 or even overnight.Heatbeads4
3) When its time to cook, drain the chicken and discards the brine, remember to pat the chicken dry and let them return to room temperature before cooking.
4) Rub the spicy mix all over the chicken and place it over the weber using an indirect heat method, where the BBQ Briquettes are placed on each side.

20150317-IMG_0381

5) Cover weber with the lid and cook for 35-40 minutes, turning every 10 minutes. Remember to check whether chicken has cooked through before eating, poke the thigh to check if the juice runs clear it is cooked and ready.

20150317-IMG_0385

We had a run around the garden with Cupcake and within no time the chicken were ready. I accidentally burnt the skin of a few of the drumsticks but I promise it was still moist and succulent inside :D

20150317-IMG_0398

Sticky Pork Ribs

Last thing we made that night were these Sticky Pork Ribs, they were another easy recipe simple marinate them over night and cook them on the weber. It takes about 45-50 minutes or even longer depending on the thickness of the ribs.

Recipe – Sticky Pork Ribs adapted Taste.com.au

Serves: 6 people
Preparation time: 1hour please marinating

Ingredients
2.4kg Pork ribs racks (American Ribs)
For the marinate 
125ml (1/2 cup) beer
80g (1/2 cup lightly packed) brown sugar
60ml (1/4 cup) Worcestershire sauce
120ml Golden Syrup
1 tablespoon mustard powder
1 tablespoon smoked paprika
Few drops red Tabasco pepper sauces

Sticky Pork Ribs

Sticky Pork Ribs

Method
1) Combine beer, sugar, Worcestershire sauce, golden syrup, mustard powder, paprika and tabasco in a bowl, add pork ribs and coat all over. Cover and place in the fridge for 4 hours or overnight to marinate.
2) When ready to cook, drain the ribs and put the marinade a side. Poor marinade into a saucepan and place over low heat and simmer until mixture thickens.
3) Oil the grill or hot plate well, cook the ribs making sure you turn and bast very often to avoid it from drying out or burning (every 5 to 10 minutes). Cook through and until its sticky and golden, now enjoy!

Headbeads® Chimney and Chimney Booster

Headbeads® Chimney and Chimney Booster

Overall, we had so much fun playing with our new BBQ toys and I can finally understand a little more why the guys at work are so obsessed with barbecuing and also their chimney. With the Chimney booster it really cuts the time of lighting the BBQ briquettes by a lot which is great as I am a very impatient person and get hangry (hungry x angry) all the time! Now I can’t wait to show off to all my colleagues what I’ve made and make them jealous of my new Chimney booster!

For more information on Headbeads® product visit their website :)

Daisy@Nevertoosweet received the BBQ Set as a gift from Headbeads® and Keepleft PR 

Pre-Valentine’s Dinner – Superior Gold Salmon

Valentine's Day Hamper - Superior Gold Salmon

Valentine’s Day Hamper – Superior Gold Salmon

Love is in the air!!! Valentine’s Day is just around the corner less than 48 hours!! My Dearest Readers are you prepared to spoil your loved ones? I know many say it’s a very commercial day and everyday should be Valentine’s day but… I really love the excuse to dress up and go out for a date lunch or night :D Thanks you Superior Gold Salmon and Keep Left PR, Mr Bao and I had a Pre-Valentine’s Day dinner at home last weekend.

Happy Pre-Valentines day!

Happy Pre-Valentines day!

We were so spoilt with the hamper with the smoked salmon, bread, champagne and even champagne glasses hehe For those who are not familiar with Superior Gold Smoked Salmon, they use Australian seafood and source the salmon responsibility and is easily available at local supermarkets :) The ever lovely Sarah from Keep Left gave me a couple of recipes and given my cooking skills aren’t too great… I definitely chose one of the easiest to make and impress Mr Bao.

Superior Gold Mango and Avocado Salsa

Superior Gold Mango and Avocado Salsa

I chose the Superior Gold Mango and Avocado Salsa which is very easy to make, no cooking involved, only some chopping and assembling then it’s done! Mr Bao was certainly impressed with it and thought the smoked salmon on top looked like a rose haha I will be sharing the recipe below for you guys to try too!

As for our mains, I handed the cooking back to Mr Bao and he decided to keep it simple and make steak with greens served with a bubbly glass of champagne. He swears by the Heston method where he flips the steak every 3 minutes, its always perfectly medium rare!

Chocolate fondue at home

Chocolate fondue at home

I once again cheated for dessert haha I bought a little chocolate fondue from Paris, basically it’s a pot of 70% cacao chocolate in a ceramic pot you can head it up in the microwave, bain marie or oven. Funny story is I didn’t realise all instructions was in French so I had to go to Facebook for translation help :P I used the microwave method, because I’m lazy haha super easy, just microwave it in 30 seconds, take it out and mix keep repeating 3 to 4 times until its all melted.

I served it with strawberries, banana and to make it extra special and sweet white chocolate Kit Kats :D Strawberries are still the classic and my favourite hehe what’s your?

Recipe – Superior Gold Mango and Avocado Salsa from Superior Gold

20150208-IMG_6025
Yield – Serves 4
Preparation time: 45 mins

Ingredients
200g Superior Gold Smoked Salmon
2 ripe avocado, diced
1 tbs shallot, chopped
2 tsp fresh coriander, chopped
2 limes, cut into wedges
2 ripe mangoes, diced
1 tsp red chilli, de-seeded finely chopped
Season to taste with salt and pepper
A 6cm X 6cm cylinder mould

Method
1) Mix avocado, shallots, coriander and juice from 1/2 a lime into bowl. Season with salt and pepper.
2) Place avocado mix into cylinder, firmed press down.
3) Place mango and chilli into a bowl and mix together.
4) Top avocado with mango mixture, place smoked salmon on top to serve.
5) Remove cylinder, sprinkle with sea salt and pepper and serve with lime.

Daisy@Nevertoosweet received this Valentine’s Day hamper from Superior Gold and Keep Left PR 

Jam Tarts & Fig Maple Syrup Scones – Hanks Jam

Berry Tarts

Berry Tarts

 

Happy New Year my Dearest Readers :) We have officially started the new year! I’m not sure what 2015 is going to be like for me…but I have set some New Years resolutions and one of them is to hopefully place more focus back onto the blog and be able to post regularly again! It can sometimes be quite difficult to work full time and also find the time to blog, I am very lucky to have Mr Bao help me. But sometimes he’s busy too. That doesn’t matter, because I have some exciting news my awesome friend Kaylee has agreed to help out part-time and be Food Stylist and Creative Director!

Fig and Maple Syrup Scones

Fig and Maple Syrup Scones

Super excited to have Kaylee help! She has an eye for pretty things and grasps the idea of less is more much better than I do :) Just before Christmas I was sent some Hank’s Jam from Wordstorm PR to try and create some recipes. That become the first project we did as a small team of three :) Mr Bao was photographer and chef, Kaylee was styling and I was errr Director and food taster oh yeah and the writer!

Hank's Jam

A little background about Hank’s jam, it was first created 21 years by a chef named Hank in Bronte a beach side suburb in Sydney. It became very popular and local cafes started stocking it and now it is easily available at Woolworth, David Jones and many gourmet delicatessens. I’m sure I’ve seen Hank’s jam before but haven’t had the chance to try.

Strawberry Hank's Jam

Strawberry Hank’s Jam

The jams are quite thick and concentrated and had a good variety of jams and marmalade :) I was particularly intrigued by the fig and ginger jam as it’s quite rare to see this flavour of jam. That inspired me to make fig and maple syrup scones as I think it would pair very well with the jam. Kaylee on the other hand suggest jam tarts and decorate them with fresh berries to give it a super Christmassy feel! Both ideas were great so that’s how we ended up making both jam tarts and the scones!

Jam Tarts

I have to admit these should be called Cheat’s jam tart, because I completed cheated and used store-bought tart shells and simple filled them desiccated coconut, strawberry jam and fresh berries. In my defence though, Christmas and New Year is a very busy time so a little cheating is absolutely acceptable! The tarts can be a little sweet because of the jam, however, the tartness from the fresh raspberries and blackberries balanced it out wonderfully.

20141221-IMG_5580

We had a few issues when making these scones haha we sort of burnt the first batch! They were very dark looking! So we had to quickly make another batch and not sure why they didn’t raise as high as we expected so I apologise they may not be the ‘best’ looking scones but I promise you they taste fantastic! Plus I think Kaylee has done such a good job in styling them can’t wait for our next ‘project’! Very happy for you to join the Never Too Sweet blog :) We hope you will like these recipes and I highly recommend the fig and ginger jam on scones, toast, cake anything :D

Recipe – Jam Tart (Cheat version) original Never Too Sweet recipe
Yield – 12 mini tarts

Ingredients
1 packet of store bought Sweet Tart cases (Used Pampas here)
1 jar Hank’s jam of your choice (Used strawberry here)
60 grams desiccated coconut
3 punnets of fresh berries (e.g Raspberry, Strawberry, Blackberry, Blueberries)
Icing Sugar to garnish

Note – Feel free to adjust the amount of desiccated coconut and jam accordingly to personal tastes :)

Method
1) Bake sweet tart cases according to package usually for 10-15mins until golden brown. Set aside to cool.

Kaylee in action :)

Kaylee in action :)

2) Once the tart are cool, place a teaspoon of desiccated coconut into each tart and place a tablespoon of Hank’s jam and spread evenly.
20150102-Untitled

3) Set the tarts aside for 10 minute to let the jam set, alternativeluy you could put them into the fridge for 5 minutes. This will make it easier for the fresh berries to sit on top of the jam and not move as much.

20141221-IMG_5480

4) Arrange the fresh berries on top of the tart and again let it set for 5 minutes and sprinkle icing sugar.

Ta-da! They’re done :D How easy was that?! We were chatting while making these so it probably took half an hour but I think you could easy make these in 20 minutes or so! Easy to make and can easily impress anyone!

20141221-IMG_5546

 

Recipe – Fig and Maple Syrup Scones adapted from Macheesmo
Yield – 10-12 scones depending on size
Ingredients
525g (3 1/2 Cup) plain flour
180g (3/4 Cup) caster Sugar
1 Teaspoon salt
1 Teaspoon baking powder
1/2 Teaspoon baking soda
225g (2 sticks) unsalted cut into cubes
1 cup dried figs (chopped)
3/4 Cup buttermilk (shake well)
1/2 Cup thickened cream
1/4 Cup maple syrup
1 egg beaten (used for egg wash)

To Serve
Hank’s Fig and Ginger jam
Whipped Cream

Notes – Key to making good scones is not to over knead or work the dough, once everything comes together quickly roll/cut up and bake :)

Method
1) Preheat oven to 200C (400F). Mix all dry ingredients (flour, sugar etc) together in a large bowl, add unsalted butter and rub into flour using fingers.
20150102-Hanks jam scone

2) Once the mixture resembles bread crumbs and butter is mixed well, add wet ingredients – buttermilk, thickened cream, maple syrup. Quickly mix using a wooden spoon or I was told two butter knives, once the mixture comes you can add the dried figs and mixed until just combined.

20141221-IMG_5434

3) Once the mixture has been combined you can pinch ping pong sizes and roll them gently or roll it into a large 1 inch sheet and use a cookie cutter to cut round pieces. Around them on the baking try, it’s ok for them to be touching. Using a pastry brush, dip into beaten egg and brush over unbaked scones.

4) Place into over for 12 – 15 mins until golden brown and have risen up. Serve with whipped cream and Hank’s fig and ginger jam to make it even more figgy (if that’s even a word) hehe!

20141221-IMG_5592
Daisy@Nevertoosweet received these Hank’s Jam as a gift from Hank’s Jam and Wordstorm PR 

Healthy Snack – Cranberry Pistachio Energy Balls + Giveaway *WINNER ANNOUNCED*

Cranberry Pistachio Energy Balls

Cranberry Pistachio Energy Balls

Happy Wednesday my Dearest Readers :) Half way through the week! I’m not sure if I’ve told you, but I work in a very technical team with all men…there’s only one other girl in my team, but she doesn’t work in the same office as me so I haven’t even met her before. Anyhow, these middle ages men are always mindlessly munching on snacks all day long… whenever I bring any goodies in…they will generally be cleared in a couple of minutes.

Cranberry Pistachio Energy Balls

Recently, my two managers have decided to try and be healthy and opt for healthier snacks and one thing they love are pistachio nuts. They will take turns in buying a big pack and share it amongst themselves, and it’s very entertaining to see them fight over the last one in the pack! I didn’t realise until recently, that pistachios are a healthy snack which can help lower cholesterol and the fibre and fat content make them quite filling and hopefully you will eat less later ~

Wonderful Pistachio

Wonderful Pistachio

I was recently sent some Wonderful Pistachios to try and was asked if I was interested in creating a recipe for them. So I took this opportunity to make some healthy pistachio snacks for my colleagues which were also portable as they have been going on for long runs at lunch time.

Cranberry and Pistachio Energy Ball

Will provide you with the recipe now, but don’t forget to scroll down to the end for the giveaway :)

Recipe – Cranberry and Pistachio Energy Balls adapted from Gimme Some Oven

Yield – Approximately 20 balls (Tablespoon)

Ingredients
220g (1 Cup) chopped dates
1/2 Cup honey
pince of salt
1 1/2 cup of traditional oats
1 cup unshelled pistachio nuts
1 cup dried cranberries

Notes
– Fresh dates are probably better, because they’re not as hard
– More honey may be required to help the ingredients stick together
– Make sure the dates are well chopped, as my food processor had trouble combining the honey and dates together
– I use raw pistachio, meaning they were not salted. If you use salted pistachio, you can leave the pinch of salt out
– You can add additional seeds, nuts or dried fruit if you wish to

Method
1) Place chopped dates, honey and salt into a food processor and pulse until smooth. Mixture should be slightly runny, if it is too stiff add some more honey (1 or 2 tablespoons).
2) Transfer mixture into a large bowl and the other ingredients, pistachio, oats and dried cranberries. Cover with cling wrap and refrigerate for 30 minutes.
3) Once the mixture is cool and harder, use your hand or spoon to assist and roll them into the size you like. Place them back into the refrigerator to firm up.
When stores in an air tight container they will last up to 2 weeks.

Cranberry and Pistachios Energy Balls

Mr Bao tried these energy balls and gave them a thumbs up as they were quite sweet and really filling, he said he ate 2 in the afternoon and was full until it was dinner time again :) Note these are also sugar free too, as it uses honey and dates!

Now let’s move onto the giveaway!

20141009-IMG_3279One lucky ready will win a Wonderful Pistachio pack valued at $24, pistachios in 3 flavours, Roast & Salt, Salt & Pepper and Sweet Chilli. Otherwise, you should be able to find them at your supermarket :)

To enter this giveaway
– Leave a comment and tell me do you like salted or raw pistachios?
– For more entries please ‘Like’ me on Facebook and Follow me on Twitter ~ If you’ve already done that please let me now! Thank you!
– Giveaway ends on the 22nd October (Wednesday) 
– You may reenter daily, one entry a day
– Winners will be chosen by me personally and announced on this blog and notified via email on the 24th October (Thursday) 
– Open only to all Australian residents (Sorry International Readers!)

WINNER ANNOUNCED

Congratulations Jessica M! You are the winner for the Wonderful Pistachio pack! I will be emailing you about this today :)

Screen Shot 2014-10-23 at 11.27.02 am Screen Shot 2014-10-23 at 11.26.41 am

 

Thank you everyone who left a comment and participated!

Daisy@Nevertoosweet received Wonderful Pistachios as a gift 

 

RSPCA Cupcake Day – Chocolate Marshmallow Cupcake

Facebook_Cover_ImageHello Readers :) I’m really excited to tell you that I’ve been asked to be one of RSPCA’s Online Ambassadors for their Cupcake Day this year ~ I’ve always wanted to participate in Cupcake Day, but it makes it even more meaningful now that I have a dog and his name is conveniently Cupcake! It’s pretty simple I was basically I was asked to make a cupcake and share there recipe to help them promote their event.

For those who aren’t familiar with Cupcake Day you can read more about it here, but to give you an overview, on the 18th of August you can get together with some family, friends or colleagues and organise your own Cupcake Day event. Make some cupcake sell them for how much you would like to, and donate the money paid for the Cupcakes.

Chocolate Marshmallow Cupcake

Chocolate Marshmallow Cupcake

I’ve made a couple of cupcakes and looking forward to sharing them with you guys ~ The first one is this Chocolate Marshmallow Cupcake. I was going through all my books, blogs, websites looking for a cupcake recipe I wanted try. Eventually, I decided to ask my pregnant sister to see if she had any cravings and she said ‘marshmallows!’ So that’s when I made these Chocolate Cupcakes with Marshmallow frosting.

Chocolate Marshmallow Cupcake

Chocolate Marshmallow Cupcake

These cupcakes are relatively easy to make, the only tricky part would be the marshmallow frosting which requires a sugar thermometer but if you follow Not Quite Nigella’s recipe like I did, it shouldn’t be too hard ;)

Before I give you a recipe, there’s a little surprise in the cupcakes, I not only decided to make marshmallow frosting, I decided to put a marshmallow inside the cupcakes too! It gave it a little more texture and flavour. My sister lives in Hong Kong so

IMG_9830 copy

 

Make sure you put the marshmallow in while the cupcake is still warm so it will melt slightly! Mr Bao, some friends and colleagues have done the taste test and they give me the thumbs up. I hope you’ve convinced you to make these cupcakes and perhaps have your own little Cupcake Day even on the 18th of August with some friends and family to raise some money to help those animal in need ~

Recipe – Chocolate Cupcake with Marshmallow frosting from Hummingbird Bakery and Not Quite Nigella 

Yields – 10 Cupcakes 

Cupcake
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
A pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1/4tsp vanilla extra/paste

Marshmallow frosting – From Not Quite Nigella 
1 cup caster sugar
1 cup cold water
4 egg whites (about 120g)
A pinch of cream of tartar

Method
Cupcakes 
1) Preheat the oven to 170°C (325°F).
2) Put te flour, sugar, baking powder, salt and butter into an electric mixer with the paddle attachment (or use a handheld electric whisk) and beat on slow speed until it reaches a sandy consistency and everything is combined.
3) Gradually pour in half of the milk (120ml) and beat until the milk is just incorporated.
4) Whisk the egg, vanilla extract and remaining milk (120ml) together in a separate jug for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a spatula). Continue mixing for a couple of minutes until the mixture is smooth. Be careful do not over mix.
5) Spoon mixture into cupcake until it is about 1/3 full and bake for 20-25 minutes, test by using toothpick if it is clear it is cooked.
6) Once cooked remove from oven and let them sit for 5 minutes, then carefully using a spoon scoop a little whole in the cupcake and place a marshmallow inside, and cover with remaining cake to make it smooth for piping.

Marshmallow Icing

1) Place egg whites and cream of tartar into bowl of an electric mixture with the whisk attachment.
2) Place sugar and water into small saucepan without string and make a syrup, cooking until 114C/238F use a sugar thermometer to check precise temperature.
3) When sugar syrup nearly reaches temperature, whisk the eggs on the highest setting until you get soft peaks. Once sugar syrup reaches 114C, with the whisk still on, slowly add to egg whites and continue whisking until thick and stiff.

When cupcakes are cool, you can now pipe the marshmallow icing on top :)

Happy Baking everyone!

Chocolate Marshmallow Cupcake

 

Hazelnut Crunch Bars – Taylor’s Wines + Giveaway *Winners Announced*

It’s been a while since I’ve shared a recipe on the blog so I’m super excited to share this recipe with you today :) I was recently sent a couple bottles of Taylor’s wine to review, create a recipe to go with it and most importantly do a giveaway for my amazing readers!

Gewürztraminer 2012, Taylor's Wine

Gewürztraminer 2012, Taylor’s Wine

I was sent the Gewürztraminer 2012 from their white wine range, its a dry crisp wine with lime and lychee flavours. I think it would go quite well with a seafood dish such as rissoto, Michelle (The Bakernista) paired it with a Thai Red Curry prawn which I thought sounded great.

Taylor Wines

But you know me, I’m no good with making anything savoury, so decided to make something sweet (so predictable :P). I had so many ideas going through my head – apple pie, cheesecake and pudding. Eventually, decided to make something a little richer because I think the dryness of the white wine will cut through the sweetness.

Hazelnut Crunch Bars

Hazelnut Crunch Bars

I came across this Hazelnut Crunch Bar recipe and thought it was the perfect thing to make because it used two of favourite ingredients feuilletine (thin crepe crisps) and Hazelnut Praline Paste. If you haven’t used this praline paste before, think Nutella but without the chocolate flavour and but has intense hazelnut flavour.

Hazelnut Crunch Bar

This is also ridiculously easy to make, no baking required just some chopping and melting. The end result is a crispy chocolate layer topped with a hazelnut chocolate ganache filling. Mr Bao tried it and said it reminded him very much like the Bueno chocolate bar made by Ferrero :)

Just like Bueno!

I’m quite happy with how these hazelnut crunch bars turned out but found the chocolate ganache was quite soft, so maybe next time, I will add less creme to make it a more solid filling so it doesn’t melt in your hands as soon as you touch them :) If you like Nutella, Bueno and hazelnuts – you will LOVE this! It’s not always easy or cheap to buy feuilletine or hazelnut praline paste, but trust me it really makes a huge difference and you won’t be disappointed!

Now going to share the recipe with you, but don’t forget to scroll down to the bottom for the giveaway!

Recipe – Hazelnut Crunch Bars adapted from The Kitchn 

Yield – 8×12 inch tray (approximately 20 bars) 

Ingredients 
For the base:
170g dark chocolate, melted (microwave or bain marie)
285g (1 cup) hazelnut praline paste or Nutella
140g (2 cups) feuilletine

For the filling:
160g milk or dark chocolate, finely chopped (depends on your preference) 
60g dark chocolate, finely chopped
225g (1 cup) thickened cream
57g (1/4 cup) unsalted butter, cut into small pieces

Optional to garnish
Toasted hazelnuts
Feuilletine

image 4

Method
1) Spray the pan 8 x 11inch pan with oil and line it with baking paper, allowing it to hang over the sides.
2) In a large bowl, mix the melted chocolate and hazelnut praline paste together until well combined. Gently fold in the feuilletine trying not to crush them until combined.

feuilletine

3) Pour mixture into prepared tray and flatten using the back of a spoon.

Hazelnut Crunch 1

4) For the ganache filling, place chocolate (finely chopped) into a glass/steel bowl. Place thickened cream into a saucepan and over medium heat until it simmers and bubbles start to form. Pour over chocolate and let it sit for 2 minutes. Add diced butter into chocolate mixture and whisk until smooth and shiny.

Hazelnut Crunch Bar2

5) Pour ganache over the feuilletine crust base and smooth with a flat spatula. Place into the refrigerator to set and firm approximately 1-2 hours or over night. Slice into thin bars and ganache with toasted hazelnuts or feuilletine if you like :)

Giveaway

IMG_2555

One lucky reader will win two bottles of Taylor’s wine!

To enter this giveaway
– Leave a comment and tell me what do you like to eat when you drink white wine?
– For more entries please ‘Like’ me on Facebook and Follow me on Twitter ~ If you’ve already done that please let me now! Thank you!
– Giveaway ends on the 24th March (Monday) 
– You may reenter daily, one entry a day
– Winners will be chosen by me personally and announced on this blog and notified via email on the 23rd March (Sunday) 
– Open only to all Australian residents (Sorry International Readers!)

Winner Announced

Congratulations Nicole! I will be in contact with you soon!

Screen Shot 2014-03-25 at 11.28.31 pm

Screen Shot 2014-03-25 at 11.25.49 pm

 

Daisy@Nevertoosweet tried and reviewed Taylor’s wine as a gift, all opinions are true and honest. 

Follow

Get every new post delivered to your Inbox.

Join 1,407 other followers

%d bloggers like this: