tag:blogger.com,1999:blog-76842391865326482892023-11-16T06:17:33.373+00:00Chippy CakesAnnahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-7684239186532648289.post-21459039209613741252013-11-20T17:47:00.003+00:002013-11-20T18:38:17.819+00:00Purple Yam (Ube) Cupcakes with Two Tone Icing<div class="separator" style="clear: both;">
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<i>"What is that thing?" "Why is it so purple?"</i></div>
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These are the questions I am often asked whenever I post my baked goods using purple yam online. Growing up in the Philippines, purple yam was everywhere and is commonly used in traditional desserts. But only just recently have I realised that this must look strange for anyone who isn't Filipino! I can imagine eating a bright and intensely green-coloured cupcake, per se, and think: <i>"Yup, this is weird!"</i></div>
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This strange purple thing is indeed purple yam, or 'ube' as we Filipinos call it. The best description I can think of is that it is a sweet vegetable of some sort. Often, it is confused for taro or purple sweet potato and is commonly used in Filipino desserts. You can choose to use the actual mushed vegetable or powdered kind or the liquid flavouring in a bottle. </div>
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I love using this as an ingredient in my bakes! I have made it before into a chiffon cake, cheesecake and even macarons. Of course, staying true to Chippy Cakes style, I just had to make it into a cupcake form so here is the recipe...</div>
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<b>Ingredients</b></div>
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<i>For the purple yam / ube cupcakes:</i></div>
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<li>250g caster sugar</li>
<li>1 1/2 cup sunflower oil</li>
<li>1 tsp vanilla extract</li>
<li>4 eggs</li>
<li>250g plain flour, sifted</li>
<li>2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>125ml evaporated milk</li>
<li>2 tbsp ube flavouring</li>
<li>1 1/2 cup frozen mushed purple yam / ube</li>
</ul>
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<i>For the buttercream:</i></div>
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<ul>
<li>125g unsalted butter, softened</li>
<li>200g icing sugar, sifted</li>
<li>2 tbsp milk or double cream</li>
<li>1 tsp vanilla extract</li>
<li>1 tsp ube flavouring</li>
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<b>Method:</b></div>
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<ol>
<li>Preheat oven to 180C/375F/Gas Mark 4. Line a cupcake pan with 12 cases.</li>
<li>In a large bowl, whisk the oil, sugar and vanilla together until smooth and thickened. In a measuring jug, mix the ube flavouring with milk. And in another small bowl, sift the flour, baking soda and salt together.</li>
<li>Whisk the eggs in one at a time into the oil-sugar mixture. Once all the eggs have been added, stir in the mushed purple yam. I use the frozen kind from the local Oriental supermarket.</li>
<li>Add 1/3 of the dry ingredients, then 1/2 of the milk mixture. Repeat and mix together until all ingredients have been incorporated into the batter.</li>
<li>Fill 2/3 into the muffin cases and bake for 15-20 minutes.</li>
<li>To make the buttercream, cream butter until light and creamy. Gradually sift in the icing sugar, then the milk and beat until it has reached the right fluffy consistency. Half the buttercream, in one half: add the vanilla extract while in the other, add the ube flavouring and beat again. It may be a good idea to add the milk by eye, depending on how stiff or smooth you want the icing to be.</li>
<li>Spoon half of the vanilla buttercream onto one side of the piping bag, and the ube flavour in the other. Squeeze the piping bag down and let the icing mix with each other. It doesn't have to be neat or even, in fact, I like how the two different colours combine messily to create a gradient effect. And one last thing to do is pipe it onto the cupcakes and top with whatever decorations you like! </li>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com2tag:blogger.com,1999:blog-7684239186532648289.post-70325642552374286912013-11-19T07:30:00.000+00:002013-11-20T06:20:34.665+00:00BBC Good Food Show London October 2013<div style="text-align: justify;">
Hello everyone! Apologies in advance as this will be a very different, lengthy and image-heavy post. But please do read on, as it is all good stuff and I will be entailing my experiences in the BBC Good Food Show last Saturday.</div>
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Now, let's get started!</div>
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As soon as we stepped foot into the venue and started browsing through the sea of food stalls, this one immediately caught my eye. I knew I recognised it from somewhere but couldn't quite put my finger where, until I saw the bakery name in their banner. </div>
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It was <a href="http://karantaniadeli.co.uk/">Karantania Deli</a>, the very same bakery stall that I visit on Thursday lunch times at work. I've been working in a content marketing agency right in the centre of Covent Garden for almost a year now, and have had the luxury of visiting the regular Thursday food markets. I always go to this stall to look (sometimes buy) and salivate at all the savoury pastry goodness. I was quite disappointed to learn that they aren't participating in the market during the Winter season, so of course, I couldn't pass up on this opportunity and had to buy something!</div>
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My friend and I bought the 8-layer cake slice to share and it was goooood! As in finger lickin' goooood! (True story, it was a messy slice). This artisan bakery never disappoints that just before we left, I had to come back and buy a few more of their strudels, which by that point had been reduced to their closing time prices. Bargain!</div>
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Another favourite stall of mine was the <a href="http://www.meringuegirls.co.uk/home">Meringue Girls</a>. Hands down, it was the most visually pleasing of all the stalls in the show - the signature, neon logo; pretty packaging; vintage wooden crates; and of course, the vibrant and colourful meringues. The whole package was an aesthetic success. I just want to buy their book! (I hope my family reads this: *Christmas hint*) I'm sure at some point you had or will have heard of them since their meringue revolution have become more and more popular. And if you haven't checked them out, then I urge you to do so!</div>
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One of my highlights for the day was seeing all these celebrity chefs. Now, I'm not one for idolising celebrities. In fact, I try my best to avoid mainstream celebrity culture but in this instance, it was nice to see people who have inspired me in the flesh. Seeing Mary Berry and Paul Hollywood banter live, and watching Larkin Cen (my favourite finalist from Masterchef 2013) cook live was quite a novelty experience. Plus, I got to meet Howard!! Him, Frances and Ali were my favourites in the Great British Bake Off s4. He was such a lovely guy!</div>
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For an extra £8, I also booked the macarons and wine tasting experience with Le Cordon Bleu. This is quite an embarassing story but amidst booking tickets, I saw 'Le Cordon Bleu', 'tasting experience' and 'macarons' together, panicked and hurriedly booked a space for the event without actually paying attention to the context. I don't know how I have completely overlooked the 'wine' bit, hence, on the day I was surprised to see half of the session spent on tasting and learning about wine. Now, I'm not a big wine person (my lovely readers, please don't judge me!) <b>but </b>I actually enjoyed it! The wine selection was lovely. They were a mixture of sweet and fruity which harmoniously accompanied the mandarin, Christmas pudding and foie gras macarons.</div>
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Almost finished... I just want to point out these macarons from the <a href="http://dimkin.co.uk/">Dimkin's Patisserie</a> stall. One word, they were: intense! I bought a variety across the flavour section: capuccino, salted caramel, passion fruit & chocolate, green apple, and white chocolate & raspberry. The white chocolate and raspberry one was my favourite - the ganache filling mixed with fresh raspberries was beautiful and wasn't too sweet.</div>
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And lastly, just two more things worth mentioning before I finish this post. I didn't have the chance to take a picture so this will have to suffice:</div>
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<b><a href="http://www.mrtodiwalaskitchen.com/#!menu/c786">Mr. Todiwala</a></b> - I ate from their pop-up restaurant and also purchased some pickles from their food stall. The Goan King Prawn curry and their Lemon and Chilli pickle are highly recommended! I cannot praise it enough.</div>
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<b><a href="http://www.garrettpopcorn.com/international-locations/">Garrett Popcorn</a></b> - Originally from Chicago, they are branching out to the UK with one of the most delectable popcorns I have ever tasted. They urge to mix both sweet and savoury popcorns in one bite which I tried in their stall, and there was no other way to describe it! It was both weird and nice at the same time - the sweet caramel tone cuts through the cheesy and buttery counterpart. I am eating them right now as I type this...</div>
Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com0tag:blogger.com,1999:blog-7684239186532648289.post-57013349653650548232013-10-30T05:05:00.001+00:002013-10-30T05:17:19.226+00:00Blueberry and Lemon TraybakeA month and a half ago, I started the Baking Society in my university. We had an initial 300 sign-ups in two days and presently have 150+ (and growing) official members. Now, while I shudder at the thought of such high responsibility, I also relish at the fact that I founded and currently run such a large community of people who share the same interests: to bake.<br />
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For our first event: the meet and greet, I brought in a blueberry and lemon traybake. The batch was finished within 10 minutes and I received lots of requests for the recipe. So here it is!<b></b><br />
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<b>Ingredients:</b><br />
<i>For the sponge:</i><br />
<ul>
<li>125g butter, softened</li>
<li>225g caster sugar</li>
<li>2 medium eggs</li>
<li>250g soured cream</li>
<li>1 lemon, zest and juice</li>
<li>300g self-raising flour, sifted</li>
<li>1/2 tsp baking powder</li>
<li>150g fresh blueberries</li>
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<i>For the cream cheese frosting:</i></div>
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<li>50g butter, softened</li>
<li>300g icing sugar, sifted</li>
<li>200g cream cheese</li>
<li>1/2 tbsp lemon juice</li>
<li>75g fresh blueberries</li>
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<b>Method:</b></div>
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<ol>
<li>Preheat oven to 180C/350F/Gas Mark 4. Grease and line a square sandwich tin.</li>
<li>Beat butter and sugar together until light and fluffy, about 3 to 5 minutes. Beat in the eggs one at a time, until well combined.</li>
<li>Stir in the sour cream, lemon juice and zest, flour, baking powder until mixture is fully incorporated. Carefully fold in the blueberries.</li>
<li>Bake for 40-45 minutes until it springs to touch. Cool completely in the tin before removing.</li>
<li>To make the cream cheese frosting: beat the butter for 3 minutes until creamy then gradually sift in the icing sugar and beat until fluffy. Add the cream cheese and lemon juice and it is just about combined. It is important not to overbeat the frosting at this point, otherwise, it will end up too runny.</li>
<li>Once the cake has been cooled, slice into individual squares. Pipe each squares with the frosting and top with the fresh blueberries (I used the Wilton 1M nozzle). For the final touch, sprinkle it liberally with the icing sugar.</li>
</ol>
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<div>
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<div>
The actual sponge itself is very light due to the sour cream and is not sickly sweet in the least bit. In turn, people wanted to eat more of it thinking that it is healthy! For such a simple and easy recipe, the result is absolutely delicious. It is one of my favourite traybake recipes thus far!</div>
Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com0tag:blogger.com,1999:blog-7684239186532648289.post-38804083781072647562013-09-12T21:00:00.000+01:002013-09-13T01:18:42.528+01:00Cinnamon Crumb Streusel Topping<div class="separator" style="clear: both; text-align: justify;">
One of my favourite cheats to take my desserts to the next level is a streusel topping! Every bite adds a sweet, cinnamon and buttery crunch to muffins, cakes, pies and breads. It is quick, easy and uses only store-cupboard ingredients - you can even make it in bulk and freeze in advance!</div>
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<b>Ingredients:</b></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>100g (1/2 cup) packed light brown sugar</li>
<li>62g (1/2 cup) plain flour</li>
<li>1/2 tsp ground cinnamon</li>
<li>57g (4 tbsps) cold butter, cut into cubes</li>
</ul>
<div>
<b>Method:</b></div>
<div>
<ol>
<li>Using a food processor: Blitz all the ingredients together until the mixture resembles course crumbs.</li>
<li>By hand: Combine all the ingredients together, making sure that the butter doesn't melt. You can use pastry cutter to mix the butter into the dry ingredients.</li>
<li>Sprinkle on top of dessert and bake as the recipe requires.</li>
</ol>
</div>
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<div style="text-align: justify;">
Alternatively, you can add desired nuts of your choice to spruce it up even further! I like to use a combination of walnuts and pecans then sprinkle it on top of my favourite banana bread before baking.</div>
Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com1tag:blogger.com,1999:blog-7684239186532648289.post-13253986445822769872013-09-11T00:20:00.003+01:002013-09-11T13:36:12.411+01:00Goldilocks-Style Mocha Cake<div style="text-align: justify;">
Chiffon cakes are very light and airy foam cakes, similar to angel food cakes. The only difference is that the former contain both egg yolks and a small amount of vegetable oil. These two ingredients contribute to the sponge's distinctive moist and fluffy texture.</div>
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Any baking technique which involves whipping up egg whites always intimidate me! I shudder to think about the numerous times that I have wasted and failed at making meringue-based desserts. Yet, somehow on top of making chiffon sponge, I have also decided to make Swiss meringue buttercream!</div>
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Surprisingly, the cake and the buttercream did NOT fail - the gates of heaven must have opened that day! This recipe is fairly simple but I think the most important step that could make or break it is the meringue. It has to be whisked to a tight, firm and glossy stage - meaning no loose or overbeaten meringue!<br>
<br>
<b>Ingredients:</b><br>
<i>For the mocha cake:</i><br>
<ul>
<li>6 large egg yolks, at room temperature</li>
</ul>
<ul>
<li>225g (1 cup) caster sugar</li>
</ul>
<ul>
<li>1 tsp instant coffee/espresso granules</li>
</ul>
<ul>
<li>1 tsp cocoa powder</li>
</ul>
<ul>
<li>1 tsp vanilla extract</li>
</ul>
<ul>
<li>1 tsp water</li>
</ul>
<ul>
<li>112g (1/2 cup) vegetable oil</li>
</ul>
<ul>
<li>125g plain flour, sifted</li>
</ul>
<ul>
<li>1 tsp baking powder</li>
</ul>
<ul>
<li>6 egg whites, at room temperature</li>
</ul>
<ul>
<li>1 tsp cream of tartar</li>
</ul>
<div>
<i style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">For the Swiss meringue mocha buttercream:</i></div>
<ul>
<li>225g (1 cup) caster sugar</li>
</ul>
<ul>
<li>4 large egg whites, at room temperature</li>
</ul>
<ul>
<li>340g butter, softened</li>
</ul>
<ul>
<li>1 tsp instant coffee/espresso granules</li>
</ul>
<ul>
<li>1 tsp cocoa powder</li>
</ul>
<ul>
<li>5 tsps water</li>
</ul>
<ul>
<li>1 tsp vanilla extract</li>
</ul>
<ul>
<li>5 tsps amaretto (optional)</li>
</ul>
<ul style="background-color: white; border: 0px; color: #666666; font-family: droid-sans-1, droid-sans-2, sans-serif; font-size: 12px; line-height: 20px; margin: 0px 0px 15px; padding: 0px;">
</ul>
<div style="background-color: white; border: 0px; line-height: 21px; padding: 0px 0px 15px;">
<b><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Method:</span></b><br>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 375F/190C/Gas Mark 5. Line 2 x 9" round cake pans with parchment paper.</span><br>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2. Whisk together the egg yolks and sugar in a large bowl over low-medium speed, until creamy and light yellow in colour.</span><br>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">3. Dissolve the coffee granules and cocoa powder in water and vanilla extract in a small bowl. Pour into the egg-sugar mixture along with the vegetable oil, and beat until well combined.</span><br>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">4. Sift cake flour and baking powder over the mixture. Stir until well blended, scraping the sides of the bowl as necessary.</span><br>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">5. Whisk egg whites and cream of tartar into stiff peaks and gently fold into the mocha batter. Divide the batter between the two cake tins and bake for 20-25 minutes. The cake should be done when a skewer inserted in the middle comes out clean.</span><br>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">6. Cool for 10 minutes, then carefully turn over on the wire rack, right side up. Cool completely before icing.</span><br>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">7. To make the buttercream, whisk sugar and egg whites for 3-5 minutes in a bain marie, until meringue is hot to the touch.</span><br>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">8. Remove bowl from heat and beat for 5 minutes. Add the butter in two batches then beat again for a further 6-10 minutes on medium-high speed to thicken the meringue.</span><br>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">9. Dissolve coffee, cocoa, vanilla, water and amaretto (if using) in a small bowl. Pour into the buttercream and beat for 2 more minutes. Make sure that the liquid isn't too hot, otherwise it will melt the buttercream.</span><br>
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">10. To assemble, sandwich chiffon in between layers of icing. I chose to sift generous amount of cocoa on top, piped the edges and borders and topped with homemade chocolate swirls. I used ridged edge scraper to create the lined pattern around the sides.</span></div>
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This recipe is perfect for beginners like me who are up for a challenge. It is definitely easier than how it looks, believe it or not! The Swiss meringue buttercream is light, not sickly sweet (unlike ordinary buttercream) and is a perfect accompaniment for the chiffon's soft and pillow-like texture. And because the cake is so light and moist, you won't feel as guilty for having a slice!Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com0tag:blogger.com,1999:blog-7684239186532648289.post-28936435928754431662013-06-11T18:08:00.000+01:002013-06-11T18:08:58.760+01:00Mini Filled Doughnuts<div style="text-align: justify;">
At last! Here I am again, back in the blogging world! I've been a busy bee and never got round to sit down and type up all of my recipes. There are plenty of baking adventures due to be posted, some successful, some not so much, and some recipes I've had a hard time to recover as they were messily scribbled on kitchen towel.</div>
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But for now, I will be sharing this recipe for mini filled doughnuts. They are great for breakfast or even as an afternoon snack. You can use whatever filling that you'd prefer. I used peanut butter and chocolate cream. But I'm sure jam or dulce de leche is just as yummy!</div>
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<b>Ingredients:</b><br />
<ul>
<li>1/2 package yeast, about 1 tbsp of dried yeast</li>
<li>1/4 cup lukewarm water, around 100 degrees</li>
<li>250g plain flour</li>
<li>3/4 cup warm milk, around 100 degrees</li>
<li>2 tbsps sugar</li>
<li>1 egg</li>
<li>28g butter, softened</li>
<li>Peanut butter or chocolate cream, for the filling</li>
</ul>
<div>
<b>Method:</b></div>
<div>
<ol>
<li>In a large mixing bowl, dissolve yeast in warm water for 5 minutes. Then tip in the warm milk, egg, sugar, and butter. Lastly, add the flour in small increments. Mix well for a few minutes (around 5 minutes by hand). Cover dough for at least three hours, or overnight.</li>
<li>Sprinkle flour all over the rested dough. Break off a piece and roll out onto a floured surface. Scoop in a teaspoon of your desired filling in the centre, then bring the sides to the middle and pinch to seal it. Roll into small round balls then leave the dough to rest for at least 30 minutes.</li>
<li>Heat oil in a shallow frying pan at around 350 degrees. Drop the doughnuts into the hot oil in small batches. Watch very carefully as they will brown in a few seconds. Fry for 30-45 seconds, flipping halfway through. Remove from oil and roll in sugar. Enjoy! </li>
</ol>
</div>
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The dough is much softer and stickier than typical bread dough so be sure to sprinkle as much flour as needed. These were actually not difficult to make, just a little time consuming. But trust me, all of the effort will be worth it!<br />
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<br />Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com3tag:blogger.com,1999:blog-7684239186532648289.post-20668734234016800982012-12-05T05:02:00.000+00:002012-12-12T15:11:19.326+00:00Oreo Cupcakes<div style="text-align: justify;">
If you love chocolate and Oreos, you will love these cupcakes! I brought these into work and it went down a treat! Plus, there's a delightful surprise inside these cakes.</div>
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This recipe has been adapted from <a href="http://www.bakerella.com/cookies-and-cream-cupcakes/">Bakerella</a>. It is enough to make 12 cupcakes.<br />
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<div style="text-align: justify;">
<b>Ingredients:</b></div>
<div style="text-align: justify;">
<i>For the cupcakes:</i></div>
<div style="text-align: justify;">
</div>
<ul>
<li>187g plain flour, sifted</li>
<li>59g unsweetened cocoa powder</li>
<li>250g caster sugar</li>
<li>3/4 tsp baking soda</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>2 large eggs</li>
<li>118ml oil</li>
<li>1 tsp vanilla extract</li>
<li>180ml milk</li>
<li>12 oreos</li>
</ul>
<div>
<i>For the oreo buttercream:</i></div>
<div>
<ul>
<li>115g butter, softened</li>
<li>240g icing sugar, sifted</li>
<li>1 tsp vanilla extract</li>
<li>3-6 tbsp milk</li>
<li>2-3 oreos, crushed into crumbs</li>
<li>12 oreos, to decorate</li>
</ul>
</div>
<div>
<b>Method:</b></div>
<div>
<ol>
<li>Preheat oven to Gas Mark 4. Line a 12 x 12 muffin tin with paper cases. Place one oreo cookie in each cup.</li>
<li>Mix the flour, cocoa powder, sugar, baking soda, baking powder and salt with a whisk. Add in the eggs, oil, vanilla and milk one at a time until thoroughly combined.</li>
<li>Transfer the batter into the cases until 2/3 full. Bake for 15-20 minutes.</li>
<li>To make the buttercream, beat butter until smooth. Sift in the icing sugar in 3 additions, then the vanilla extract. Add a tbsp of milk at a time until the right consistency is reached. Crush 2 or 3 oreo cookies into fine crumbs and mix into the buttercream.</li>
<li>Pipe the frosting on the cupcakes and top with another oreo. Enjoy!</li>
</ol>
</div>
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<br />
Who remembers the TV advert which goes "You twist it, you lick it and you dunk it!" I remember this TV advert for Oreos many years ago. For me, it is one of my childhood biscuits and I always associate it with milk and bedtime. I've been planning to make these for a long time and I'm so glad when I finally did. Although, if you don't have much of a sweet tooth, just use less amount of sugar and it will be fine!<br />
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com10tag:blogger.com,1999:blog-7684239186532648289.post-47590869092144001032012-11-30T04:17:00.000+00:002012-12-12T04:56:34.332+00:00Marbled Cheesecake Brownie<div style="text-align: justify;">
Marbled cheesecake brownie. Cheesecake on top of a fudgy chocolate brownie. Brownie with creamy cheesecake. You get the gist? It's a sweet marriage.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOQ0-IGksDXXUJB4-2dmB-lp1dNWY3VKHC8J3meMcRNeYXZ5tTv3QB9D8wLE-cHVXe7q7hSNbn9iD5ue3JWBcyjIrYTE8aj9kwnEek0wwOaMacqmm3mfj1V5cTC89vQtx4tzSizW3KQUN/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOQ0-IGksDXXUJB4-2dmB-lp1dNWY3VKHC8J3meMcRNeYXZ5tTv3QB9D8wLE-cHVXe7q7hSNbn9iD5ue3JWBcyjIrYTE8aj9kwnEek0wwOaMacqmm3mfj1V5cTC89vQtx4tzSizW3KQUN/s640/4.jpg" width="640" /></a></div>
<br />
<b>Ingredients:</b><br />
<i>For the brownie:</i><br />
<ul>
<li>113g unsalted butter</li>
<li>115g unsweetened chocolate, chopped</li>
<li>250g granulated white sugar</li>
<li>1 tsp vanilla extract</li>
<li>2 large eggs</li>
<li>65g plain flour</li>
<li>1/4 tsp salt</li>
</ul>
<div>
<i>For the cheesecake:</i></div>
<div>
<ul>
<li>227g cream cheese, at room temperature</li>
<li>65g white sugar</li>
<li>1/2 tsp vanilla extract</li>
<li>1 large egg</li>
</ul>
<div style="text-align: justify;">
<b>Method:</b></div>
</div>
<div>
<ol>
<li style="text-align: justify;">Preheat oven to Gas Mark 3. Line a 9 inch (23cm) square or round tin with foil.</li>
<li style="text-align: justify;">In a bain-marie, melt the butter and chocolate. Remove from heat, stir in sugar and extract. Add in the eggs one at a time. Stir in the flour and salt. Mix vigorously until smooth and glossy (around one minute).</li>
<li style="text-align: justify;">Remove 120ml (1/2 cup) of the brownie batter and set aside. Spread the remaining brownie mixture evenly on pan.</li>
<li style="text-align: justify;">Mix cream cheese until smooth then add the rest of the ingredients. Do not overbeat. Spread the cheesecake mixture evenly on top of the brownie layer. Now with the brownie batter set aside earlier, spoon around 10 small dollops randomly over the cream cheese. Run a knife or a wooden skewer back and forth through the two batters until they form a marble effect. </li>
<li style="text-align: justify;">Bake for 25-30 minutes until the brownies are set and the cream cheese are just starting to brown. Cool completely before chilling in the fridge for at least 3 hours. Once chilled, remove from the pan and slice into squares or slices. Enjoy!</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYC_AeWITVSSpIOvnTKkRuT3FbLKwxCgaAELhJFuLMeMbQ95e0vaQYAZjICawlN2zlYIbuWq8Oyi1ywl0CzVR8V-u4tFQx0jRGzwdlXwjkpNBUn1aGm6w35U-n3aJTmi5vXIBnmdEZW3l/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYC_AeWITVSSpIOvnTKkRuT3FbLKwxCgaAELhJFuLMeMbQ95e0vaQYAZjICawlN2zlYIbuWq8Oyi1ywl0CzVR8V-u4tFQx0jRGzwdlXwjkpNBUn1aGm6w35U-n3aJTmi5vXIBnmdEZW3l/s640/3.jpg" width="640" /></a></div>
<br />
<div style="text-align: justify;">
The combination of cheesecake and brownie is a match made in heaven. The dense and tangy cheesecake absolutely compliments the deep richness in the chocolate brownie. Plus, it is super easy to make! It's hard to do wrong in this recipe. One thing to remember is to use the cream cheese at room temperature so that it's easier to mix and you won't get lumps in the batter. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcoiwHHd8LBdBWwb-lSQF_75xcsmk3s_rZFheeQ0t63EOLTnCLOLA92fXazbgYHmT546J1qRZcdz_rO-az4gnCpFH7_Oh-Np7kxDCBN893Ahyl0n90sR8hq6gbakzIn_HzT42NlTqSarc/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcoiwHHd8LBdBWwb-lSQF_75xcsmk3s_rZFheeQ0t63EOLTnCLOLA92fXazbgYHmT546J1qRZcdz_rO-az4gnCpFH7_Oh-Np7kxDCBN893Ahyl0n90sR8hq6gbakzIn_HzT42NlTqSarc/s640/1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOJP-fdnX3ue9_Hf0DDxt2VCupoQch4z0PY5Yr2ygT91nI3t9S4G09kE8V-vfDXutzkk8UWV86Ver6R9Zxs6OJDv_biWSbdr2ImHWUxAdhs3d381mhiA66QFMscCksQv-B3E0tDdhpMUk/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOJP-fdnX3ue9_Hf0DDxt2VCupoQch4z0PY5Yr2ygT91nI3t9S4G09kE8V-vfDXutzkk8UWV86Ver6R9Zxs6OJDv_biWSbdr2ImHWUxAdhs3d381mhiA66QFMscCksQv-B3E0tDdhpMUk/s640/2.jpg" width="640" /></a></div>
<br />Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com2tag:blogger.com,1999:blog-7684239186532648289.post-10304852594701076782012-11-22T04:26:00.002+00:002012-11-22T18:11:41.045+00:00Coffee and Walnut Cupcakes<div style="text-align: justify;">
Coffee and walnut cake is an all-time classic. So why not make them into cupcakes? It is one of my top 10 favourites and is always a treat to bake and eat.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qzpD_yjPkhy2ORq7g5AjwCyESoai3I9AnRRNscg7hyphenhyphenheX9VQ7kpXxynJgtnXcAJtYPHIqWeE2CJarA_ku8LhlW401h6QIgEVtgZVpcCPba62KebHW8uOK-SxfeDkie7rHT18eevzaFNL/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qzpD_yjPkhy2ORq7g5AjwCyESoai3I9AnRRNscg7hyphenhyphenheX9VQ7kpXxynJgtnXcAJtYPHIqWeE2CJarA_ku8LhlW401h6QIgEVtgZVpcCPba62KebHW8uOK-SxfeDkie7rHT18eevzaFNL/s640/IMG_0034.JPG" width="640" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Ingredients:</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<i>For the cupcakes:</i></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>175g butter, softened</li>
<li>175g golden caster sugar</li>
<li>3 medium eggs</li>
<li>175g self-raising flour, sifted</li>
<li>2 tbsp chicory and coffee essence</li>
<li>100g chopped walnuts</li>
</ul>
<div>
<i>For the icing:</i></div>
<div>
<ul>
<li>125g butter, softened</li>
<li>250g icing sugar, sifted</li>
<li>2 tbsp chicory and coffee essence</li>
<li>12 walnut halves</li>
</ul>
<div>
<b>Procedure:</b></div>
</div>
<div>
<ol>
<li>Preheat oven to 180C/350F/Gas Mark 4. Line a 12-hole muffin tin with paper cases.</li>
<li>Beat the butter and sugar until light and fluffy. Add the eggs, flour, coffee essence, and a pinch of salt until creamy. Stir in the chopped walnuts.</li>
<li>Spoon into the cases until 2/3 full. Bake in the oven for 15-20 minutes until springy to touch. Cool for 5 minutes in the tin, then turn out into a wire rack to cool completely.</li>
<li>To make the icing, beat the butter until soft with an electric mixer. Then slowly sift in the icing sugar in batches. Add the coffee essence and beat until it reaches your desired consistency.</li>
<li>Pipe the cupcakes with the icing and top with a walnut half. Enjoy.</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6iyuGydBMm4ImjXZsUupg7XRHvRebU8wZiFbmkVJuPIu18jOcOv6sZIlzNb818r4_K33ri_py8cpqfAZm6dHi61yK9ynnrQ3O9AMec6Mb6-gBA8hyiwP1vNLy9Ex-nfz6Kgl8JFwP-eAl/s1600/IMG_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6iyuGydBMm4ImjXZsUupg7XRHvRebU8wZiFbmkVJuPIu18jOcOv6sZIlzNb818r4_K33ri_py8cpqfAZm6dHi61yK9ynnrQ3O9AMec6Mb6-gBA8hyiwP1vNLy9Ex-nfz6Kgl8JFwP-eAl/s640/IMG_0042.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
I always receive rave reviews every time I bake these goodies. And, they usually get finished within a couple of hours from coming out of the oven. Pretty satisfying! The buttercream is a treat for coffee-lovers and those with sweet tooth.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKdNrbYXnbsafR3KMCMi5-d-qJvEZmNMcl6KFpwvw0AooI1NYEfavqIpLYIPpzhgcGqdR5mwZu7I-q5FN0ZuYXBc4rQAQzrvX5cR383KkSrOKSEKhG2cqoIjHwMVVC09f20itWJzkL3xj/s1600/IMG_0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKdNrbYXnbsafR3KMCMi5-d-qJvEZmNMcl6KFpwvw0AooI1NYEfavqIpLYIPpzhgcGqdR5mwZu7I-q5FN0ZuYXBc4rQAQzrvX5cR383KkSrOKSEKhG2cqoIjHwMVVC09f20itWJzkL3xj/s640/IMG_0050.JPG" width="640" /></a></div>
<br />Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com2tag:blogger.com,1999:blog-7684239186532648289.post-59349597389120409922012-11-12T03:16:00.000+00:002012-11-22T05:15:16.325+00:00Homemade Protein Bars<div class="separator" style="clear: both; text-align: justify;">
I'm not one for health and fitness. Heck, I don't know anything about exercising or muscle building and all that stuff. But after my boyfriend complained that I was ruining his healthy fitness and regime by bringing him my cakes and desserts <b>all the time</b>, I thought it would be a nice gesture to make him these protein bars.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR3nqLi98X7EOJxOLksTl5eqi0kn7MjEuxeVdyKY78kE_xOmTOMrMEGZxyyS8t8NVlHq2MdI2oMGtJtZ0n4N7aEHCx-wVZnbZy0anBUjRq3XuGILzJJpeqQs6hyR-cxdSmR32CHb5blYw/s1600/IMG_0332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR3nqLi98X7EOJxOLksTl5eqi0kn7MjEuxeVdyKY78kE_xOmTOMrMEGZxyyS8t8NVlHq2MdI2oMGtJtZ0n4N7aEHCx-wVZnbZy0anBUjRq3XuGILzJJpeqQs6hyR-cxdSmR32CHb5blYw/s640/IMG_0332.JPG" width="640" /></a></div>
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<div style="text-align: justify;">
It is <b>super easy</b> to make. I can't emphasise enough how easy it is, the only skill you need is mixing! This recipe is not mine, I got it from this awesome dude over <a href="http://www.youtube.com/watch?v=Dv-LcIC5gtc">here</a>. </div>
<br />
<b>Ingredients:</b><br />
<ul>
<li>2 cups oatmeal</li>
<li>1 cup whey protein</li>
<li>1/4 cup almonds or any kind of peanuts</li>
<li>1/4 cup dried raisins or cranberries (I used a mix of both)</li>
<li>1/2 tbsp cinnamon</li>
<li>1/4 cup organic peanut butter</li>
<li>1/4 cup agave nectar or honey</li>
<li>1/4 cup almond or soya milk</li>
<li>1/4 cup unsweetened apple sauce</li>
<li>1/4 cup 70% dark chocolate, cut into chunks (optional)</li>
<li>1 tsp vanilla extract</li>
</ul>
<div style="text-align: justify;">
<b>Procedure:</b></div>
<div>
<ol>
<li style="text-align: justify;">In a large bowl, mix the oatmeal, whey protein, almonds, dried fruits and cinnamon.</li>
<li style="text-align: justify;">Melt the peanut butter, nectar, milk, apple sauce, chocolate and vanilla in a saucepan until melted and fully combined. Do not let it boil.</li>
<li style="text-align: justify;">Slowly pour the wet mixture into the dry ingredients and mix until incorporated. It might get tough to mix it altogether as it will be sticky.</li>
<li style="text-align: justify;">Line an 8x8 glass dish with parchment paper. Pour into the prepared dish and spread evenly, making sure the surface is even.</li>
<li style="text-align: justify;">Cover and chill in the fridge for 2 hours (the longer the better). Slice into bars or squares, depending on the size you want it to be. Drizzle the top with the honey or nectar. Make sure to chill the protein bars in the fridge for a good couple of hours, otherwise, it might not be set properly when you cut it.</li>
</ol>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS-N1rjht_v9MuR5URmbRpyfhDA5P01M3KcP1tuhVNHkHwPjgvizNmBgy1l43QA3KKGIFy1mjtNY4HGbcTi-Ety9gxe61sxxrATYStNhgUJOqJD7H6BOKUbQLcn4sQl8UVzyoHuGIoXlh/s1600/IMG_0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS-N1rjht_v9MuR5URmbRpyfhDA5P01M3KcP1tuhVNHkHwPjgvizNmBgy1l43QA3KKGIFy1mjtNY4HGbcTi-Ety9gxe61sxxrATYStNhgUJOqJD7H6BOKUbQLcn4sQl8UVzyoHuGIoXlh/s640/IMG_0382.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
I'm not an expert on protein bars but I do know it tastes good! I had a slice when I was wrapping them individually into wrappers and it was so tasty, I wanted to eat all of it. I'm pretty sure the boyfriend also enjoyed it as he told me, he ate seven in a day!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefPG6hrWV0cv3lhT3V53mQI9zDihVo0UwUMozvrSuNBm09-BSOfWovl3rErsdQUjgtqGLdwQd1BlhPsVBOZXgTtpXex4Gl50blhCoAfpEOmTuU-8ey96kudrGiailRt4ALRoYl3PFbkDj/s1600/IMG_0385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefPG6hrWV0cv3lhT3V53mQI9zDihVo0UwUMozvrSuNBm09-BSOfWovl3rErsdQUjgtqGLdwQd1BlhPsVBOZXgTtpXex4Gl50blhCoAfpEOmTuU-8ey96kudrGiailRt4ALRoYl3PFbkDj/s640/IMG_0385.JPG" width="640" /></a></div>
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<div style="text-align: justify;">
To make these protein bars even healthier, use unsweetened dried fruits and apple sauce. The dark chocolate is optional but you could swap it for cocoa powder. It will cut down the fat and sugar content. You could also reduce the agave nectar or honey, or use a low-cal sweetener you feel comfortable with.</div>
<div style="text-align: justify;">
<br /></div>
Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com1tag:blogger.com,1999:blog-7684239186532648289.post-55675721359118383042012-11-07T20:43:00.000+00:002012-12-12T14:33:47.301+00:00Oaty Chocolate Chip Cookies<div style="text-align: justify;">
These are the best damn cookies I have ever tasted. No Millie’s cookies or any shop-bought cookies can beat this. Everyone who has tasted them has come to attest this. A bite of this cookie probably single-handedly brought the cookie monster to cuckoo (or diabetes) land. True story.
</div>
<div style="text-align: justify;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HiwQlTQZh5wrYC1GoQAcnlD0lu4RUlLJkUZ-M-PoFN0bJC_CDPZRP-j-W-p772ZEgR93H_t-UZ5pZ3oBWg8RHeTyBni3qGEclcmpu-NE-RmgvWoRBiYRQze-Jc5jvgGLeQPOCJmoa_8d/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HiwQlTQZh5wrYC1GoQAcnlD0lu4RUlLJkUZ-M-PoFN0bJC_CDPZRP-j-W-p772ZEgR93H_t-UZ5pZ3oBWg8RHeTyBni3qGEclcmpu-NE-RmgvWoRBiYRQze-Jc5jvgGLeQPOCJmoa_8d/s640/2.jpg" width="640" /></a></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
</div>
<div class="MsoNormal">
Thanks so much to the <a href="http://www.thepinkwhisk.co.uk/"><b>Pink Whisk</b></a>
for this recipe. It is enough to make 24 cookies.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="text-indent: -18pt;">110g butter, softened</span></li>
<li><span style="text-indent: -18pt;">110g caster sugar</span></li>
<li><span style="text-indent: -18pt;">85g light soft brown sugar</span></li>
<li><span style="text-indent: -18pt;">1 large egg</span></li>
<li><span style="text-indent: -18pt;">1 tsp vanilla extract</span></li>
<li><span style="text-indent: -18pt;">150g plain flour</span></li>
<li><span style="text-indent: -18pt;">½ tsp baking powder</span></li>
<li><span style="text-indent: -18pt;">½ tsp bicarbonate of soda (baking soda)</span></li>
<li><span style="text-indent: -18pt;">¼ tsp salt</span></li>
<li><span style="text-indent: -18pt;">180g rolled oats</span></li>
<li><span style="text-indent: -18pt;">200g chocolate, any type of chocolate will do</span></li>
</ul>
<div class="MsoListParagraphCxSpLast" style="text-indent: -18pt;">
<o:p></o:p></div>
<div class="MsoNormal">
<b>Method:</b></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="text-indent: -18pt;">Preheat
the oven to Gas Mark 5. Line a couple of baking tins with non-stick baking
parchment.</span></li>
<li><span style="text-indent: -18pt;">Cream
butter, caster sugar and light brown sugar together until it forms into a thick
paste.</span></li>
<li><span style="text-indent: -18pt;">Beat
in the eggs and vanilla extract. Add the flour, baking powder and soda.</span></li>
<li><span style="text-indent: -18pt;">Mix
in the oats. You can buy specific rolled oats in the supermarket. But you can
also use normal oats but make sure to flatten them before use. I like to tip
mine into a sandwich bag then roll out or bash with a rolling pin.</span></li>
<li><span style="text-indent: -18pt;">Chop
the chocolate into tiny chip pieces then add into the cookie dough. Mix well.</span></li>
<li><span style="text-indent: -18pt;">Using
your hands, roll the dough into a ball about 1 1/2” in diameter and place
well-spaced apart on the baking tray.</span></li>
<li><span style="text-indent: -18pt;">Bake
for 8 minutes. Remove from the oven and make sure to leave it to cool for 10
minutes before turning out onto a wire rack. If you try to move them straight
away, they will still be soft and might break apart.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5dmGjdOMzYw2zogmls-sjRjWqhudjX7fL5Xm1LzWlwT1hpvrJ9p9DKwEVUtT84pzJJw2_Rb_8kSrs9MEUHV7jtorsUKcCDoFKGz_9LFRSKi6YVN5BzRWwqVuj-_YjvmJd1IWhnSTUxAE/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5dmGjdOMzYw2zogmls-sjRjWqhudjX7fL5Xm1LzWlwT1hpvrJ9p9DKwEVUtT84pzJJw2_Rb_8kSrs9MEUHV7jtorsUKcCDoFKGz_9LFRSKi6YVN5BzRWwqVuj-_YjvmJd1IWhnSTUxAE/s640/1.jpg" width="640" /></a></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
</div>
<div class="MsoNormal">
These cookies are soft, chewy,
chocolaty and gooey! I don’t know about you but I prefer my cookies fudgy and
soft rather than the hard crispy ones. My sister insisted on bringing them to
school so I wrapped 6 cookies in a fancy way as you can see below. But… she ate
all of it and didn’t share to anyone. All 6 of it!!!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaVEnhi1iiG8q7PmhrFONL0HW5l68Xj_PKMgn3rJPYWJpFKkSMvPyg6Vr_H2FwsdCjqvHDegLM2XQn6l4r9MIwo_GIUEdUcJ1OeDaSd5eT-yL6v__dJ-GEn-91T0OvlABPIdj1gQG2g5t/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaVEnhi1iiG8q7PmhrFONL0HW5l68Xj_PKMgn3rJPYWJpFKkSMvPyg6Vr_H2FwsdCjqvHDegLM2XQn6l4r9MIwo_GIUEdUcJ1OeDaSd5eT-yL6v__dJ-GEn-91T0OvlABPIdj1gQG2g5t/s640/4.jpg" width="640" /></a></div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com6tag:blogger.com,1999:blog-7684239186532648289.post-70333698757161772582012-11-01T17:31:00.000+00:002012-12-13T03:45:34.419+00:00Nutty Chocolate Finger Cake<div style="text-align: justify;">
Hi everyone!! This is a cake that I've made for a family friend a few months ago. It is very similar to my previous <a href="http://www.chippycakes.com/2012/03/chocolate-fingers-cake.html">chocolate finger cake recipe</a>, except for the variations with the buttercream and the decoration.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2_i9iThmCFj_Xys0qngAq8gEJ2bixwcY44N7Qul2e8oEcm4rWaLf1PoruryIzns5ysrtGcR6Pf8yCww2-PUAzbf1kIs4jczJVTZlCIqsNmovNCEXZTOQtABzPur1hOllbLD-9i8CPIDY/s1600/IMG_0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2_i9iThmCFj_Xys0qngAq8gEJ2bixwcY44N7Qul2e8oEcm4rWaLf1PoruryIzns5ysrtGcR6Pf8yCww2-PUAzbf1kIs4jczJVTZlCIqsNmovNCEXZTOQtABzPur1hOllbLD-9i8CPIDY/s640/IMG_0055.JPG" width="640" /></a></div>
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<b>Ingredients:</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<i>For the cake</i></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>Vegetable oil or oil spray</li>
<li>200g butter, softened</li>
<li>200g caster sugar</li>
<li>4 eggs</li>
<li>140g plain flour, sifted</li>
<li>60g cocoa powder</li>
<li>2 tsp baking powder</li>
<li>Pinch of salt</li>
</ul>
<div>
<i>For the buttercream</i></div>
<div>
<ul>
<li><i>250g butter, softened</i></li>
<li><i>500g icing sugar</i></li>
<li><i>2-3 tbsps milk</i></li>
<li><i>100g dark chocolate, melted and slightly cooled</i></li>
<li><i>100g nuts, chopped (you can use almond, walnut, hazelnut, etc. The choice is up to you)</i></li>
</ul>
<div>
<i>For the decoration</i></div>
</div>
<div>
<ul>
<li>3 packs of Cadbury Chocolate Fingers (white and milk chocolate)</li>
<li>Fresh strawberries</li>
<li>Ribbon (optional)</li>
</ul>
</div>
<div style="text-align: justify;">
<b>Method:</b></div>
<div>
<ol>
<li style="text-align: justify;">Preheat the oven to 180C/350F/Gas Mark 4. Line a 21cm/9in round deep cake tin with baking paper and brush/spray with oil.</li>
<li style="text-align: justify;">Cream together the butter and sugar until pale and fluffy. Add half of the eggs, then half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder. Beat for a minute or two until the mixture is uniform.</li>
<li style="text-align: justify;">Tip the cake mixture into the prepared tin and bake in the oven for about 30-40 minutes, until a skewer inserted in the middle comes out clean. Once cooked, leave for 5 minutes then remove onto a wire rack.</li>
<li style="text-align: justify;">While waiting for the cake to cook, make the buttercream! Beat sugar and icing sugar in a bowl with an electric mixer until the mixture goes fluffy. Add some of the cooled, melted chocolate and whisk for a further 2 minutes. Save 2 tbsps of the melted chocolate for later use. Gradually add the milk until it has reached your desired consistency. Sometimes, less milk would be better to avoid a runny icing. </li>
<li style="text-align: justify;">Seperate 1/3 of the buttercream in a small bowl. Tip in the chopped nuts and mix until fully combined. I used chopped walnuts, but you can also use a mixture of any kind. For example, 50g walnuts and 50g hazelnut. You get the gist!</li>
<li style="text-align: justify;">Once the cake is completely cool, cut the top with a large serrated knife so it becomes a nice flat top. Then, slice the cake in the middle so it becomes 2 big layers.</li>
<li style="text-align: justify;">Place one layer onto a cake board and fill with the nutty buttercream. Top with the second layer and spread with the chocolate buttercream on top and the sides. Chill in the fridge for 15 minutes so the buttercream can set. Don't worry if it's not neat and smooth, we'll do that in the second coating. Remove from the fridge and cover with the rest of the buttercream. This time, doing it as smooth and neatly as possible.</li>
<li style="text-align: justify;">Gently push the chocolate fingers vertically onto the sides of the cake, positioning them as straight as possible and making sure they are uniform.</li>
<li style="text-align: justify;">The last part is up to you! You can choose to decorate this cake how you want it to be. I decided to surround the sides with fresh strawberries and sliced them in the middle. With the leftover melted chocolate, I drizzled the strawberries. If the chocolate has set, just blast it in the microwave for 10 seconds. I also wrapped the cake with a golden ribbon to make it more pretty!</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRE20QXnir66J9NoD0_Aetpy_3iiHhcJIGy_lr6f84W8JodjTdz9ot4IJNsOt3I6_dOuh7-bZ9Fo2kORBy6lZ6y4bFNrBnoedWyxvuPKX_QiNPxs3MwKpwuxfYIW-SPza4PpcugsxicLM/s1600/IMG_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRE20QXnir66J9NoD0_Aetpy_3iiHhcJIGy_lr6f84W8JodjTdz9ot4IJNsOt3I6_dOuh7-bZ9Fo2kORBy6lZ6y4bFNrBnoedWyxvuPKX_QiNPxs3MwKpwuxfYIW-SPza4PpcugsxicLM/s640/IMG_0040.JPG" width="640" /></a></div>
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The cake was a big hit! It was for a family friend's birthday party and they loved it! (Well, I think so, anyway) It was light and moist, not sickly sweet, and the chopped nut was a great addition to the buttercream. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2My8f3KHiWrm-fhH9d03j1Mj8EZt0TgOaCA_Y1C43h9DoN5cQcJ_R1ddWmqk53r5iANN98LISbU4CCTeHhCtLf62gyf6xUscNG2YPEZw6wbrHjaW-QSnFZVB1BGpw6yfBDgyL-aeX9ql/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2My8f3KHiWrm-fhH9d03j1Mj8EZt0TgOaCA_Y1C43h9DoN5cQcJ_R1ddWmqk53r5iANN98LISbU4CCTeHhCtLf62gyf6xUscNG2YPEZw6wbrHjaW-QSnFZVB1BGpw6yfBDgyL-aeX9ql/s640/IMG_0034.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6x5Q1-7jCqhyybd15B2m5nNQ3_NfRzQ-yQAdNOnKELJj1Lc7Kwi6QeDjbRNQrIfnoftlZU0R1pyr8lifcZJukor3ATOxbi0wUDAXXo3r7iDn4cR27I8MBQK0_ovq-TeIX2twZyi4nM_CU/s1600/IMG_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6x5Q1-7jCqhyybd15B2m5nNQ3_NfRzQ-yQAdNOnKELJj1Lc7Kwi6QeDjbRNQrIfnoftlZU0R1pyr8lifcZJukor3ATOxbi0wUDAXXo3r7iDn4cR27I8MBQK0_ovq-TeIX2twZyi4nM_CU/s640/IMG_0004.JPG" width="640" /></a></div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com3tag:blogger.com,1999:blog-7684239186532648289.post-66328286487438421732012-10-26T02:28:00.000+01:002012-12-12T14:35:06.887+00:00Chocolate Cake with Cheesecake Filling<div style="text-align: justify;">
This is quite a late post, seeing as Father's Day is around June! But better late than never, huh. My dad likes chocolate cake and cheesecake so I thought why not marry them together into one cake? And tadah! The result was a good one. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EbdCA44e0KJVA0Vx0bx95xJBGJVkbIwpYo5kLBzpTUhUoutCoSF_qBzrtxroBMUNj1ebLCEVc4fWkFfSMFWCkjyl__Dpqb9cAopHsISgEYPNmADAmRZGqIhTzWSTsX4XsPDvPhS68yy7/s1600/IMG_0075_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EbdCA44e0KJVA0Vx0bx95xJBGJVkbIwpYo5kLBzpTUhUoutCoSF_qBzrtxroBMUNj1ebLCEVc4fWkFfSMFWCkjyl__Dpqb9cAopHsISgEYPNmADAmRZGqIhTzWSTsX4XsPDvPhS68yy7/s640/IMG_0075_1.jpg" width="640" /></a></div>
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I never really thought that these two combinations would be a good mix as I have never come across one before. But after looking it up on the net, it is pretty common. The cheesecake filling in this recipe will be a classic plain New York style cheesecake.</div>
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<div class="separator" style="clear: both; text-align: justify;">
<b>Ingredients:</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<i>For the chocolate sponge:</i></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<ul>
<li>200g butter, softened</li>
<li>200g caster sugar</li>
<li>4 eggs</li>
<li>140g plain flour, sifted</li>
<li>60g cocoa powder</li>
<li>2 tsp baking powder</li>
<li>Pinch of salt</li>
</ul>
<div>
<i>For the cheesecake filling:</i></div>
<div>
<ul>
<li>600g cream cheese</li>
<li>2 tbsp plain flour</li>
<li>175g caster sugar</li>
<li>1 tsp vanilla extract</li>
<li>2 eggs, plus 1 yolk</li>
<li>142ml soured cream</li>
</ul>
<div>
<i>For the buttercream:</i></div>
</div>
<div>
<ul>
<li><i>125g butter, softened</i></li>
<li><i>250g icing sugar</i></li>
<li><i>2 tbsp milk</i></li>
<li><i>1/2 tsp vanilla extract</i></li>
</ul>
<div>
<b>Method:</b></div>
</div>
<div>
<ol>
<li>First, we need to make the chocolate sponge. Preheat the oven to 180C/350F/Gas Mark 4. Line a 21cm/9in round deep cake tin with baking parchment and brush with oil.</li>
<li>Cream together the butter and sugar until pale and fluffy. Add half of the eggs, then half of the flour and mix well. Add the remaining eggs and the rest of the ingredients. Beat for a minute or two until the mixture is uniform.</li>
<li>Bake in the preheated oven for about 30-40 minutes or until a skewer inserted in the middle comes out clean. After 10 minutes, turn out cake onto a wire rack. Leave to cool completely before slicing the sponge into two even layers.</li>
<li>Now, it's time to make the cheesecake! Line a 21cm/9in round springform tin with baking parchment and brush with oil. Beat the cream cheese, flour, caster sugar, vanilla extract, eggs and soured cream in that order until light and fluffy. Bake for 40 minutes and leave to cool completely in the tin.</li>
<li>For the buttercream, beat the butter with an electric mixer until soft and creamy. Slowly sift in the icing sugar and beat, adding in batches to avoid making a big icing mess! Beat in the vanilla extract and milk tablespoon at a time, until the desired consistency has been reached.</li>
<li>To assemble, place one layer of the chocolate sponge and top with the cheesecake. Be careful when turning the cheesecake out into the layer, as it is delicate and very easy to ruin! I can speak from experience. And finally, finish with the final layer of the chocolate sponge. Cover with the buttercream on top and all over the sides.</li>
<li>Now the decoration is up to you, I chose to pipe the buttercream into borders around the cake. And as it was father's day, I wrote on the top with melted chocolate. To make the chocolate squiggles like below, pipe the 'squiggles' in a sheet of baking parchment and leave to harden in the fridge. Once it is ready, it will just slide off the baking paper!</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BiE4qPRsQNEMbQN-PiPSGVTUEblhT2a89tbL8zAeVp4XLRDnp4YHkfBU2-wCQrskQxRopmtFXzDAIwemPw-I23ahUZdIinhNeRvyJz0UdApskWzWnt3N_tFru1RVw_5oKsQ4RuR6bVV1/s1600/IMG_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BiE4qPRsQNEMbQN-PiPSGVTUEblhT2a89tbL8zAeVp4XLRDnp4YHkfBU2-wCQrskQxRopmtFXzDAIwemPw-I23ahUZdIinhNeRvyJz0UdApskWzWnt3N_tFru1RVw_5oKsQ4RuR6bVV1/s640/IMG_0089.JPG" width="640" /></a></div>
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<div style="text-align: justify;">
It is super simple to make and is great for any occasion. The rich creamy cheesecake complements the light layers of chocolate sponge. I was impressed with how it turned out!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4tq13Hofebvfgh6GzBQZg2qtBCnwdcVvHJUsiL-6Am_hz1W5YXnnyeWCDcL7wYOqWaWM7wg1VvM9EsuG1PuMWOE9AYAicQaSAtiVck1RXIdKMSv61usIRfbS4_7_VbhyphenhypheniwUrzv831yvq/s1600/IMG_0123_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4tq13Hofebvfgh6GzBQZg2qtBCnwdcVvHJUsiL-6Am_hz1W5YXnnyeWCDcL7wYOqWaWM7wg1VvM9EsuG1PuMWOE9AYAicQaSAtiVck1RXIdKMSv61usIRfbS4_7_VbhyphenhypheniwUrzv831yvq/s640/IMG_0123_1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi926r4xctZxlYf63yJLOs8kpMIMQ-9oL4oYzAL5IAA55mB98So-Iw-HsQSs4ToUBQRqgWFDwKPpa7-FmCevm2K4XMgXQSSsoYqnOo_Eb46ujNGjTpeC9m6D6wIpINCH68Rt0lBdO9JkWJE/s1600/IMG_0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi926r4xctZxlYf63yJLOs8kpMIMQ-9oL4oYzAL5IAA55mB98So-Iw-HsQSs4ToUBQRqgWFDwKPpa7-FmCevm2K4XMgXQSSsoYqnOo_Eb46ujNGjTpeC9m6D6wIpINCH68Rt0lBdO9JkWJE/s640/IMG_0135.JPG" width="640" /></a></div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com0tag:blogger.com,1999:blog-7684239186532648289.post-5300668253018036932012-09-28T20:09:00.004+01:002012-09-28T20:12:36.593+01:00White Chocolate Raspberry Gateau<div style="text-align: justify;">
Hi everyone!! Today, I will be sharing this recipe with you. I made it for my boyfriend and his family and they certainly loved it! Although it is a lot of work and probably is one of the most challenging cakes I have ever baked. The tricky (and messy) part is making the solid chocolate wall that goes around the edges of the cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxp5cNJqBdYTskNJcuO_Fv1L5O_Mzo-N4tW0uvPDw65k_bxUOtkmTsQ3dnXYEgFwSCTRB5gW9rBtUjdxVBcl2_CUUc6CFhx2WR2q1ukUl8iG2FTccBwBXonvk9KHYiO5E3Joa4EzUS827/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxp5cNJqBdYTskNJcuO_Fv1L5O_Mzo-N4tW0uvPDw65k_bxUOtkmTsQ3dnXYEgFwSCTRB5gW9rBtUjdxVBcl2_CUUc6CFhx2WR2q1ukUl8iG2FTccBwBXonvk9KHYiO5E3Joa4EzUS827/s640/4.jpg" width="640" /></a></div>
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<b>Ingredients:</b><o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<i>For the sponge layers:</i></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="text-indent: -18pt;">4 medium eggs</span></li>
<li><span style="text-indent: -18pt;">125g caster sugar</span></li>
<li><span style="text-indent: -18pt;">75g plain flour, sifted</span></li>
<li><span style="text-indent: -18pt;">25g cornflour, sifted</span></li>
</ul>
<div class="MsoListParagraphCxSpLast" style="mso-list: l1 level1 lfo1; text-align: justify; text-indent: -18.0pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<i>For the white chocolate raspberry
mousse:</i></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="text-indent: -18pt;">3 gelatine leaves</span></li>
<li><span style="text-indent: -18pt;">450g raspberries</span></li>
<li><span style="text-indent: -18pt;">175g white chocolate</span></li>
<li><span style="text-indent: -18pt;">200g plain fromage frais</span></li>
<li><span style="text-indent: -18pt;">2 medium egg whites</span></li>
<li><span style="text-indent: -18pt;">25g caster sugar</span></li>
</ul>
<div class="MsoListParagraphCxSpLast" style="mso-list: l2 level1 lfo2; text-align: justify; text-indent: -18.0pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<i>To assemble:</i></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="text-indent: -18pt;">4 tbsp raspberry or orange liqueur</span></li>
<li><span style="text-indent: -18pt;">200ml double cream</span></li>
<li><span style="text-indent: -18pt;">225g white chocolate</span></li>
<li><span style="text-indent: -18pt;">Fresh raspberries to decorate</span></li>
</ul>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo3; text-align: justify; text-indent: -18.0pt;">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Method:</b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li>Preheat oven
to Gas Mark 5. Oil and line 2 x 23cm/9 inch cake tins.</li>
<li>To make the
sponge layers, whisk the eggs and sugar until thick and creamy and the whisk
leaves a trail in the mixture. Fold in the sifted flour and cornflour, then
divide between the tins. Bake in the preheated oven for 12-15 minutes or until
risen and firm. Cool in the tins, then turn out onto wire racks.</li>
<li>For the
mousse, place the gelatine with 4 tablespoons of cold water in a dish and leave
to soften for 5 minutes. Puree half the raspberries, press through a sieve, then
heat until nearly boiling. Squeeze out excess water from the gelatine, add to
the puree and stir until dissolved. Reserve.</li>
<li>Melt the white
chocolate in a bowl set over a saucepan of simmering water. Leave to cool, then
stir in the fromage frais and puree. Whisk the egg whites until stiff and whisk
in the sugar. Fold into the raspberry mixture with the rest of the raspberries.</li>
<li>Line the sides
of a 23cm/9 inch springform tin with a non-stick baking parchment. Place 1
layer of sponge in the base and sprinkle with half the liqueur. Pour in the
raspberry mousse mixture and top with the second sponge. Brush with the
remaining liqueur. Press down and chill in the refrigerator for at least 4
hours.</li>
<li>Unmould onto a
plate. Cut a strip of double thickness non-stick baking parchment to fit around
the cake and stand 1cm higher. Melt the white chocolate and spread thickly onto
the parchment (Note: this could get very sticky and messy). Leave until just
setting. Wrap around the cake and freeze for 15 minutes. Peel away the parchment.</li>
<li>Whip the cream
until thick and spread over the top. Decorate with raspberries.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVLum_62wXbz-J3MoOeeteHbt28TDAuD-ZGQLidsHg7pcpnlxohVJuo7g3Mqap76UqvNfY7YNHecc6b6htnANazUK0MJtGC4QjMVXLsKw3wvTTPMy-LpwG7OKKoQrdVJ8g4BVQ4QTn3nB/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVLum_62wXbz-J3MoOeeteHbt28TDAuD-ZGQLidsHg7pcpnlxohVJuo7g3Mqap76UqvNfY7YNHecc6b6htnANazUK0MJtGC4QjMVXLsKw3wvTTPMy-LpwG7OKKoQrdVJ8g4BVQ4QTn3nB/s640/1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HATuZqfXwJwUpMkcUEeJ9KkU62D03fp_fLEOG3m5SjM-yFCgbGN6ks2qWl_sO5-dbiAl0aEMMSOVEw_t5XxNXsWM3Xi1DJL7omTaoEg2s54QHpNP1AgUDs2typkfiNvjpd_67x-wPIli/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HATuZqfXwJwUpMkcUEeJ9KkU62D03fp_fLEOG3m5SjM-yFCgbGN6ks2qWl_sO5-dbiAl0aEMMSOVEw_t5XxNXsWM3Xi1DJL7omTaoEg2s54QHpNP1AgUDs2typkfiNvjpd_67x-wPIli/s640/2.jpg" width="426" /></a></div>
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It is a lot of work and it does
require a lot of ingredients. But it was worth it and it makes a wonderful
celebration cake. The mousse and the sponge complement each other creating a
light, sweet and refreshing taste. For that extra wow, I decorated it with a
ribbon tied around the cake.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CBpWTyzxN6hyphenhyphenzCDXnV7GnXq9_Lrgwnz9pPrclawCaPB_GbG7-66dL2I5c72LBWxCw4sDhRk4SjE__ATLyFdSjccRnHEqMvDR3tzKE4ZsW9-lZ2G4Irtqhyphenhypheniz-HWV24h39h3f9LQtnrM9/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CBpWTyzxN6hyphenhyphenzCDXnV7GnXq9_Lrgwnz9pPrclawCaPB_GbG7-66dL2I5c72LBWxCw4sDhRk4SjE__ATLyFdSjccRnHEqMvDR3tzKE4ZsW9-lZ2G4Irtqhyphenhypheniz-HWV24h39h3f9LQtnrM9/s640/3.jpg" width="640" /></a></div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com0tag:blogger.com,1999:blog-7684239186532648289.post-43106415054887248812012-09-28T03:13:00.000+01:002012-12-12T14:33:55.858+00:00Cha Cha Moon<div class="separator" style="clear: both; text-align: justify;">
Cha Cha Moon is a Chinese noodle bar situated around Regent Street, London. My boyfriend and I were just walking around Regent Street with very hungry stomachs looking for a good place to eat. The restaurant is a 5 minute walk from the main street, surrounded by the pubs and luxurious restaurants in the area.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9qTndIGocQjw14MRY54Z_HcVtBkqC5oNxqeGzOQKnICeoBRAAhzwGrwYNxKBdTBhsOuR7gAtHlDaS2FZTMwaPRRWf4AMULiEMix-cFEFQ7ZM08eCuxdveA57pakeWLJ-n-x21OEQBUlz/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9qTndIGocQjw14MRY54Z_HcVtBkqC5oNxqeGzOQKnICeoBRAAhzwGrwYNxKBdTBhsOuR7gAtHlDaS2FZTMwaPRRWf4AMULiEMix-cFEFQ7ZM08eCuxdveA57pakeWLJ-n-x21OEQBUlz/s640/photo+1.JPG" width="640" /></a></div>
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I do apologise for the low-quality iPhone pictures. I didn't have my camera with me at the time but this restaurant is too good not to blog! The interior was very relaxed yet classy. The tables are set out in long vertical tables across the room, so you have to share it with other people, which is one thing I disliked. And it was packed with after-work crowd!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_TfelflZTAHSK6JVE9jVIIMOUhqQ7FXDwXm6B0befykAA5kOikvNNRW986Xlw1K2RtEalUvv67rtrDEW7okLE3FAIH0F2j6IZCDx3pleGqNh25Prb_GBoLSz7v-32ofj_2YzcySV8DgD/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_TfelflZTAHSK6JVE9jVIIMOUhqQ7FXDwXm6B0befykAA5kOikvNNRW986Xlw1K2RtEalUvv67rtrDEW7okLE3FAIH0F2j6IZCDx3pleGqNh25Prb_GBoLSz7v-32ofj_2YzcySV8DgD/s640/photo+5.JPG" width="412" /></a></div>
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For my drink, I had Guava Collins. One of my favourite drinks so I obviously couldn't pass that choice down! It was refreshing, the perfect drink to quench your thirst after walking around London! We had calamari for starters between us. It was nice, but nothing too special in my opinion.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMx_tbZdPzCOKtF6r-cmvxwK7MkilpfhUrwoCMRRKamVIKu1ACVqlktao_ru6KPQuRzBamI0Nl0dT4u22PToJJBqulHNJc2faeX0bPNy_3nzNZycul8OGRTrFh-Kh5ecFd-N_jYyIeGpi6/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMx_tbZdPzCOKtF6r-cmvxwK7MkilpfhUrwoCMRRKamVIKu1ACVqlktao_ru6KPQuRzBamI0Nl0dT4u22PToJJBqulHNJc2faeX0bPNy_3nzNZycul8OGRTrFh-Kh5ecFd-N_jYyIeGpi6/s640/photo+3.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsJOWIA2U91Z5GOiUW4U-hOc8UYAL_PNKi1NzI0jVkatK903CCbfJ0bcWJ0mOlkobHj6pAaq45bliK8ie4w_ErVu-XI_DxE71nBhcdEiJv_-1hfENfBjTqLVV5gMauJ0xj8jJS7bMMzmm/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsJOWIA2U91Z5GOiUW4U-hOc8UYAL_PNKi1NzI0jVkatK903CCbfJ0bcWJ0mOlkobHj6pAaq45bliK8ie4w_ErVu-XI_DxE71nBhcdEiJv_-1hfENfBjTqLVV5gMauJ0xj8jJS7bMMzmm/s640/photo+4.JPG" width="640" /></a></div>
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My boyfriend had the sizzling beef with chili bean sauce. Apparently, he enjoyed it as he devoured it within a couple of minutes! Or maybe he was hungry. But when I tried it, it was too spicy for my taste buds. I had the Malaysian fish and prawn curry, which was also too spicy for my liking. However, that didn't stop me from eating the whole thing! It was a river cobbler fish with prawns, chilli, mushrooms and celery in a bowl of yummy goodness. The fish was tender and the sauce was so scrumptious, I am salivating as I type this!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BXCFXElw-RK2pMpGaWTjqpHavH2YuAhFRR1NERr5NS4Zh1Xd2BTymAf-WfQrrxCiclqb8PqvhJ2oDIhQqgW4ZoFJ5TCoCSpNDWPp0ocpVPA4W6PGCIhOw_rZiU_Yv1LBtY1qONqc5-aR/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BXCFXElw-RK2pMpGaWTjqpHavH2YuAhFRR1NERr5NS4Zh1Xd2BTymAf-WfQrrxCiclqb8PqvhJ2oDIhQqgW4ZoFJ5TCoCSpNDWPp0ocpVPA4W6PGCIhOw_rZiU_Yv1LBtY1qONqc5-aR/s640/photo+2.JPG" width="640" /></a></div>
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Cha Cha Moon is definitely one stop to visit in Regent Street. Or if you don't fancy Chinese, there's endless options around the area with plenty of restaurants, patisserie, bars and pubs.</div>
Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com0tag:blogger.com,1999:blog-7684239186532648289.post-60506261781124673602012-09-27T13:29:00.000+01:002012-09-28T13:29:40.900+01:00Classic Shortbread<div style="text-align: justify;">
Shortbread is such a classic Christmas or tea time biscuit here in England. Every Christmas, we would always receive a huge tin of yummy buttery Scottish shortbread as presents from family friends. Yet, you only need the most basic ingredients in your kitchen cupboard and they are so easy to make, you can whip these out in an hour!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZTaCSa7ZkQMW2eHVOtaQsHUTirnHtxIOH9ePhiPjdlmJpCp3SzlxsVMyPrwFU5UVp0JfytvUsiHHqTs18e30EsI9nHDD-CZXWVSaz1h9GYXKPQxlm-0dBmj3YQFCDJKRh0jIptyKlIGs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZTaCSa7ZkQMW2eHVOtaQsHUTirnHtxIOH9ePhiPjdlmJpCp3SzlxsVMyPrwFU5UVp0JfytvUsiHHqTs18e30EsI9nHDD-CZXWVSaz1h9GYXKPQxlm-0dBmj3YQFCDJKRh0jIptyKlIGs/s640/1.jpg" width="640" /></a></div>
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Ingredients:<br />
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<ul>
<li>125g butter, softened</li>
<li>55g golden caster sugar</li>
<li>180g plain flour</li>
</ul>
<div>
Method:</div>
<div>
<ol>
<li>Cream butter and sugar together until pale and creamy.</li>
<li>Add the flour and and mix until it turns into a smooth paste/wet dough.</li>
<li>Using your hands, turn out onto a surface and roll out until it is 1cm thick. With a cookie cutter, cut into rounds or squares, depending on your preference. (I just rolled mine to a large circle and sliced them into triangles when they are cooked)</li>
<li>Place onto a baking tray, sprinkle with some icing sugar and chill in the fridge uncooked for at least 30 minutes.</li>
<li>Remove from the fridge and lightly prick all over with a fork. Bake for 15-20 minutes in a preheated oven at Gas Mark 5. It should be cooked once it is pale golden brown. Leave to cool before slicing it (if you didn't cut them earlier). Shortbread can keep for up to 1 week in a sealed airtight container.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuSXYXgIQOaU6ITDqetIgY0ZkMq8P60nflfx5marL8hmKNzat85sC_deUTVdObxfegW-L-k9l21trJOiiSs56vw-gYAOfs82Jq6x0tD3sQrH7C0-pPlHDwdIPPeyIjT1w6M6vsoBKAvBk/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuSXYXgIQOaU6ITDqetIgY0ZkMq8P60nflfx5marL8hmKNzat85sC_deUTVdObxfegW-L-k9l21trJOiiSs56vw-gYAOfs82Jq6x0tD3sQrH7C0-pPlHDwdIPPeyIjT1w6M6vsoBKAvBk/s640/2.jpg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytzsw_UiM9PLNne21etjGy2MLSJqkwiUkzt21f5mqsXNm03PnEIAsGCeI9_9rMML-HBrYYnd2FCRNPPhG94fmQcB2p2_w4vbORseHq62jf5xNADW2qOpuPzjLBhZOguJICbFgwD80orO7/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytzsw_UiM9PLNne21etjGy2MLSJqkwiUkzt21f5mqsXNm03PnEIAsGCeI9_9rMML-HBrYYnd2FCRNPPhG94fmQcB2p2_w4vbORseHq62jf5xNADW2qOpuPzjLBhZOguJICbFgwD80orO7/s640/3.jpg" width="640" /></a></div>
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Make sure not to overwork the dough and handle it as short as possible if you are using your hands. This is because the butter may melt and turn oily with the heat of your fingers if handled for too long. Also, the first time I made these, I sliced them in this triangular shape. The second time, I cut them into squares before baking. I realised it is probably much better in square form so they are not too big and are a perfect bite size.</div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com1tag:blogger.com,1999:blog-7684239186532648289.post-35745552192172603972012-09-26T22:34:00.000+01:002012-09-28T13:13:16.634+01:00Cookie Monster Cupcakes<div style="text-align: justify;">
Hey everyone!! Wow, I've been away for 3 months! But now I'm back to blog full-time and with a new website logo and layout. Since my last entry, I have baked tons more so get ready for a whole load of recipes to come!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuQnLlkpR4gZMSeQb4VrG87-epkjf9oITdVZTZkljGIjsi77uPF9KC-elwhD6UqS7EGtjkQdLj6KWE5_Gsh8ODRJm2Z_Iip8dHCQBQB178fNYz2-ZTeVTwVPcv2U_bx6E75SxI16y_0q9/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuQnLlkpR4gZMSeQb4VrG87-epkjf9oITdVZTZkljGIjsi77uPF9KC-elwhD6UqS7EGtjkQdLj6KWE5_Gsh8ODRJm2Z_Iip8dHCQBQB178fNYz2-ZTeVTwVPcv2U_bx6E75SxI16y_0q9/s640/4.jpg" width="640" /></a></div>
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I'm sure you have seen these cookie monster cupcakes from somewhere. They're quite a craze online and that's what inspired me to make these. For the cupcakes, you can either use the shop-bought ones but it is so much better to bake them yourself! Here is my <a href="http://www.chippycakes.com/2011/08/fairy-cakes-with-buttercream-icing.html" style="text-decoration: underline;">simple vanilla cupcake recipe</a>.</div>
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For the decoration, you will need:</div>
<div style="text-align: justify;">
</div>
<ul>
<li>375g icing sugar, sifted</li>
<li>75g butter, softened</li>
<li>3-4 tbsp milk</li>
<li>1 tsp vanilla extract</li>
<li>Blue food colouring or food gel colouring</li>
<li>100g dessicated coconut</li>
<li>White chocolate buttons</li>
<li>Mini chocolate buttons</li>
<li>And obviously, cookies!!!</li>
</ul>
<div>
Start off by making the blue icing. Cream butter and vanilla extract until pale then add the sifted icing sugar in batches. Beat on medium speed (if using a mixer) or by hand (could take a very long time) and gradually add the milk until you've reached the desired consistency. Beat in food colouring until the correct cookie monster hue has been achieved. It is so much better to use the food gel colouring but they are a bit more expensive and harder to find. But if you are using the liquid colouring, the icing will be slightly runny so you can add more icing sugar if you want.</div>
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<div>
Next, you need to dye the dessicated coconut to cover the cupcakes. In a bowl, mix the coconut with some more food colouring and match it with the same hue as the icing. It doesn't have to be perfectly exact, as long as it closely resembles the colour. The icing is going to be covered anyway!</div>
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<div>
Now to assemble, spoon the top of a cupcake with the blue icing until it forms a dome. Smooth evenly with a spatula or a spoon. Then dip into the bowl of dyed coconut until it is completely covered. To make the mouth, slice a line down on the bottom third of the cupcake, using the knife to make the cut bigger. Insert with half of a cookie, or you can place broken cookie pieces to make the cookie monster look crazy! For the eyes, dip the bottom of the white chocolate buttons in the icing and stick onto the cupcake. Do the same for the normal chocolate buttons to make the pupils.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2y-VYsgapLv1LsMe06YB2ajJY_FJ2I3DDTEXBFK_3pQwPKiB6ZxX11xgM1zYyoz0SUd05YigSnuMyTVeYPFky3dOv5Ay0xyYFrzd77hW2P-IfD-SJVfLBl7XOQdBDkAJS75394z6hElp/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW2y-VYsgapLv1LsMe06YB2ajJY_FJ2I3DDTEXBFK_3pQwPKiB6ZxX11xgM1zYyoz0SUd05YigSnuMyTVeYPFky3dOv5Ay0xyYFrzd77hW2P-IfD-SJVfLBl7XOQdBDkAJS75394z6hElp/s640/1.jpg" width="426" /></a></div>
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They were quite fun (and messy) to make. The recipe is fairly easy so you can easily make anyone smile with these cupcakes. Kids or anyone who's a kid at heart will love them! My only problem is eating them as they are too cute!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghb0WQTr8oOMbxiCTmArMRaAGn9KFqcsXhbj2ncxqnmo_JOZuD-ylzNJwIvjB_Je9pA5rPLN-0SsTzo7ixVyJxX3vh8nfIzQyRDEpoaldp3S4xftIqEU33rZriDAOjChzN_ychb32deUzi/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghb0WQTr8oOMbxiCTmArMRaAGn9KFqcsXhbj2ncxqnmo_JOZuD-ylzNJwIvjB_Je9pA5rPLN-0SsTzo7ixVyJxX3vh8nfIzQyRDEpoaldp3S4xftIqEU33rZriDAOjChzN_ychb32deUzi/s640/2.jpg" width="640" /></a></div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com4tag:blogger.com,1999:blog-7684239186532648289.post-58145343072262967922012-06-23T22:19:00.001+01:002012-09-27T20:15:06.017+01:00Chicken Katsu Curry<div style="text-align: justify;">
Hey everyone!!! I know this is different from my usual baking posts, but I wanted to share this Chicken Katsu Curry that I've made a while ago. It is one of my favourite Japanese dishes so I decided to give it a try from scratch!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDA5o-FrNBwhHxh7SXoA5YdPA-AQ1Rfo9RY8LLfTLR_bmnFWjAshVQ-3BsRK-_BDni7EngnM3Dpn1pBIed-c6I_UOtSyiz-3R3_3FOO5s1S9Ska1jiL1txzYiiyUYZNA9J9nYoOLvQFpQw/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDA5o-FrNBwhHxh7SXoA5YdPA-AQ1Rfo9RY8LLfTLR_bmnFWjAshVQ-3BsRK-_BDni7EngnM3Dpn1pBIed-c6I_UOtSyiz-3R3_3FOO5s1S9Ska1jiL1txzYiiyUYZNA9J9nYoOLvQFpQw/s640/photo+1.JPG" width="640" /></a></div>
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I used Gizzie Erskine's recipe and you can find that through <a href="http://www.cookyourselfthin.co.uk/article/gizzi-erskine-recipes-chicken-katsu-curry.html">here</a>. I've made it PLENTY of times so the recipe is very reliable and fool-proof! As you can see below, it needs quite a lot of ingredients... But don't be discouraged as it is very easy and definitely worth it!</div>
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<b>Ingredients</b></div>
<div style="text-align: justify;">
<i>For the Curry Sauce:</i></div>
<ul>
<li>1 tbsp groundnut or vegetable oil</li>
<li>1 onion, peeled and chopped</li>
<li>5 whole garlic cloves, peeled</li>
<li>2 carrots, peeled and chopped</li>
<li>2 tbsp corn flour</li>
<li>1 tbsp medium curry powder</li>
<li>600ml chicken stock</li>
<li>2 tsp honey</li>
<li>1 tbsp soy sauce</li>
<li>1 bay leaf</li>
<li>1/2 tsp garam masala</li>
</ul>
<div>
<i>For the chicken:</i></div>
<ul>
<li>4 x 100g chicken breasts</li>
<li>100g flour, seasoned with lots of salt and pepper</li>
<li>1 free-ranged egg, beaten lightly</li>
<li>120g cornflakes, bashed in a pestle and mortar</li>
<li>5 spritzs of olive oil</li>
<li>Sticky rice, to serve</li>
</ul>
<div>
<b>Method:</b></div>
<div>
<ol style="font-weight: normal;">
<li>Heat the oven to 200ºC. To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 mins, then throw in the carrot pieces and cook slowly for 10 mins, with the lid on giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.</li>
<li>Stir in the corn flour and curry powder and cook them for a min. Slowly pour in the chicken stock bit by bit until combined (do it slowly to avoid getting lumps). Add the honey, soy and bay leaf then bring to the boil. </li>
<li>Reduce the heat to a slow simmer and cook for 20 mins. The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency. Add the garam masala, salt and pepper, then pass the sauce through a sieve. (Some people might like a chunky sauce so feel free not to strain it)</li>
<li>Meanwhile, for the chicken, lay the seasoned flour, egg and cornflakes on to separate plates. Coat the chicken breasts into the flour, then the egg and finally cover with the cornflakes.</li>
<li>Spritz with oil then put in the hot oven for 12-15 mins. Slice the chicken diagonally then serve with Japanese steamed rice and salad.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJW7LEp16UNgxl6FsTs93dzRVtWhOJQluaT11ttfc-cEtIXekYhH3_Tt1KNpsoohMD0Lj8a9V-zcNAMYnTjoKxy7FLUM3flWENUjVSwAXX0iQ6aDcRaenUwwEKbVoNDGaQjoQqacXiktS/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJW7LEp16UNgxl6FsTs93dzRVtWhOJQluaT11ttfc-cEtIXekYhH3_Tt1KNpsoohMD0Lj8a9V-zcNAMYnTjoKxy7FLUM3flWENUjVSwAXX0iQ6aDcRaenUwwEKbVoNDGaQjoQqacXiktS/s640/photo+2.JPG" width="640" /></a></div>
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The first time I made it, it took me almost 1 hour and 40 minutes + a LOT of plain flour to get the sauce to the right consistency! It was very frustrating so I decided to change the original recipe from plain flour to corn flour in the second time I made it. If you prefer a thicker sauce, use corn flour but if you don't, you can switch it up to plain flour.</div>
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It looks different to the thick and differently-coloured sauce from Wagamama. When I first cooked it, I was expecting it to look like that but the result was the proper curry sauce that I've had in authentic Japanese restaurants. So that was an extra plus! Overall, it is a really delish and heartwarming meal. Definitely worth the time and effort it takes to make it!</div>
Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com8tag:blogger.com,1999:blog-7684239186532648289.post-49739917767275480272012-06-12T17:57:00.140+01:002012-09-27T20:13:51.192+01:00Mini Cheesecake Bites<div style="text-align: justify;">
Hi everyone! In today's post, I am going to be sharing a mini cheesecake recipe that I have made quite a while back. I invented this recipe after experimenting with different cake styles, yet these worked out well to be yummy little tea-time snacks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFkpH5CQd5ydYJLJAy9-nBbdvy7aslp1d_VPVBwuqmRu9IkFBQ5KkOCqCUTlTeGjwUX86RcK6IRKLOoB_oJkHYmT70YsIt5cG2_ln7YfINIDphyphenhyphenqHLw7YssHS_W6rrPFjl6iM4UgQXfYIT/s1600/IMG_0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFkpH5CQd5ydYJLJAy9-nBbdvy7aslp1d_VPVBwuqmRu9IkFBQ5KkOCqCUTlTeGjwUX86RcK6IRKLOoB_oJkHYmT70YsIt5cG2_ln7YfINIDphyphenhyphenqHLw7YssHS_W6rrPFjl6iM4UgQXfYIT/s640/IMG_0202.JPG" width="640" /></a></div>
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Notice how in the picture below, the soured cream is upside down... It's because the bottom cracked as I was taking it out of the fridge! This recipe should make enough for 12 cupcake sizes and you will need the following...</div>
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<b>Ingredients:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVpiw9mcfo2a8GY5Ib4WXY8703zQ2UQlQrUAoO4V7uV-ZUQumseoqvg99JSdr5qKL64PVgQjUoqq0p-Kxzf5QEGxZ2kFgsebGC7Uht6iWxVaqVeyNyX4IVD-xO6FhT7yHObDwZHiZeeAA/s1600/1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVpiw9mcfo2a8GY5Ib4WXY8703zQ2UQlQrUAoO4V7uV-ZUQumseoqvg99JSdr5qKL64PVgQjUoqq0p-Kxzf5QEGxZ2kFgsebGC7Uht6iWxVaqVeyNyX4IVD-xO6FhT7yHObDwZHiZeeAA/s320/1.jpg" width="320" /></a></div>
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<ul>
<li>5 digestive biscuits</li>
<li>25g butter, melted</li>
<li>300g cream cheese</li>
<li>1 tbsp plain flour</li>
<li>88g caster sugar</li>
<li>Half a tsp of vanilla extract</li>
<li>A drop of lemon flavouring</li>
<li>1 egg, plus 1 yolk</li>
<li>71ml soured cream</li>
<li>Few drops of red food colouring</li>
<li>Milk chocolate</li>
</ul>
<div>
<b>Method:</b></div>
<div>
<ul>
<li>Heat the oven to 150C Fan/170C/Gas Mark 3. Place 12 cupcake cases into a muffin tin. Crush the digestive biscuits in a food processor (or bash in a plastic bag for less washing!). Mix with the melted butter and press into individual cupcake cases. Bake for 5 minutes then leave to cool.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQV7ZIh9-TTDjPUQmUJfmQdhJMGypxLDscw2hvbA8xHdOoYHvjCUI7Sci9rSYgJMIj1OVsfiQra7r_ZVyDn5AUrTbszviqXHUiAVBd8gWf6T808da1d3FzfCla7uXJmu9k40dy5CgwmyD/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQV7ZIh9-TTDjPUQmUJfmQdhJMGypxLDscw2hvbA8xHdOoYHvjCUI7Sci9rSYgJMIj1OVsfiQra7r_ZVyDn5AUrTbszviqXHUiAVBd8gWf6T808da1d3FzfCla7uXJmu9k40dy5CgwmyD/s640/4.jpg" width="640" /></a></div>
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<ul>
<li>Beat the cream cheese until soft then add the flour, caster sugar, vanilla extract, eggs, soured cream , lemon flavouring and food colouring individually until light and fluffy. If you wish, transfer the mixture into a jug which should make it easier to pour them in the cupcake cases. Bake in the centre of the oven for 20 minutes. Or until there is a slight wobble in the middle. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidopT9TKbiZDl9fb90_G5tEaLc40pu7mjRzkFiJ1Ow4jHGWssbK_ZX5DoGLasXcVyu_YkM2vGhtIsA7NCxl1CubaGEA_7-kI2_ivdhqhxjvpfYP3alZEUtts6g7NWhoQVgcXsroaaOjySj/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidopT9TKbiZDl9fb90_G5tEaLc40pu7mjRzkFiJ1Ow4jHGWssbK_ZX5DoGLasXcVyu_YkM2vGhtIsA7NCxl1CubaGEA_7-kI2_ivdhqhxjvpfYP3alZEUtts6g7NWhoQVgcXsroaaOjySj/s640/5.jpg" width="640" /></a></div>
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<ul>
<li>Once the cheesecakes are completely cool, remove from the cases. So we can move on to assembly time!</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzRUva4nMDoB2ROLoWXdvA3WsqeDdlD2kFHn1NDOpAUxxt49qqP7bKTzXWLmw2ri8I-2vOMxN9-E9zTVApzaxHfqWnvIjVouvGE5IZP7C2qjGs7xpnaHuRpkZh8AQG7G-yU4DaFjPoTNeY/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzRUva4nMDoB2ROLoWXdvA3WsqeDdlD2kFHn1NDOpAUxxt49qqP7bKTzXWLmw2ri8I-2vOMxN9-E9zTVApzaxHfqWnvIjVouvGE5IZP7C2qjGs7xpnaHuRpkZh8AQG7G-yU4DaFjPoTNeY/s640/7.jpg" width="640" /></a></div>
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<ul>
<li>To make the chocolate drizzle, melt enough chocolate in a bain-marie. But making sure that the water does not touch the bottom of the bowl! Leave the chocolate to cool slightly before drizzling on top of the cheesecake!</li>
</ul>
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<a href="http://4.bp.blogspot.com/-d-p1n8VohP0/T9d4rORpoBI/AAAAAAAAArM/mepejGJZWCo/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="393" src="http://4.bp.blogspot.com/-d-p1n8VohP0/T9d4rORpoBI/AAAAAAAAArM/mepejGJZWCo/s640/3.jpg" width="640" /></a></div>
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<ul>
<li>Top the mini cheesecakes with a strawberry then drizzle with the melted chocolate using a spoon. Now, try to do this bit as slowly as possible, otherwise the chocolate might drip down in a big blob!</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2trFwVkAcf1jku9Aneq0i796Lv-LKq6mkI8rsIlF56A4edMYZHolO2HDG7Vy6AiSR-O0iSYsnSWj5xyJg4AajjIf0ZWjizE7McZdKAOoRTRQxJ8DHH7s2Sjp3e_j3jf04nSP4JaXPPGGA/s1600/IMG_0184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2trFwVkAcf1jku9Aneq0i796Lv-LKq6mkI8rsIlF56A4edMYZHolO2HDG7Vy6AiSR-O0iSYsnSWj5xyJg4AajjIf0ZWjizE7McZdKAOoRTRQxJ8DHH7s2Sjp3e_j3jf04nSP4JaXPPGGA/s640/IMG_0184.JPG" width="640" /></a></div>
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These snacks are light, yummy and perfect for tea-time treats! For a healthier option, use a lighter version of the cream cheese. I use the Light Medium Fat Philadelphia cream cheese and they taste exactly the same as the full fat counterpart! </div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com9tag:blogger.com,1999:blog-7684239186532648289.post-46588332389146538252012-05-28T21:37:00.008+01:002012-09-27T20:12:25.730+01:00Port of Manila 2<div style="text-align: justify;">
Hey everyone! Last Wednesday was my 20th birthday so my boyfriend took me out for a meal at a Filipino restaurant in Hammersmith, London, called Port of Manila. I've already written a <a href="http://www.annaracaza.com/2011/11/filipino-restaurant.html">review for that restaurant here</a>, but it was too exceptional I felt like doing another one.</div>
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As usual, I ordered Sago't Gulaman (a sweet tapioca drink) while my boyfriend got San Mig. We didn't even bother getting a starter, we just headed straight for the main!</div>
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Main Number 1: Kare Kare. A tender Ox tail and tripe stew in peanut sauce with annatto oil, pak choi, aubergine, and string beans. One of my most favourite Filipino dish of all time, this main boasts a rich nutty sauce and is perfect accompanied with the sauteed shrimp paste. </div>
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Main Number 2: Halabos na Hipon. King prawn in shell, quickly pan fried in garlic, served with chilli and vinegar dip, and garnished with salad. A very tasty dish which my mum also often makes at home. The only downside was having to de-shell the shrimps with our hands so we were left with sticky fingers afterwards!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GDU6ML-GnnUIZKXKE5R4Us1WgQM1TAG4EPjuP9lvnpwHdPVNuFBcZ8Eqrw3Pfdt3g6LaLCJfeiBnjtHqWK-Y-wbJy4IunOJmuyE6iM-ZndA755TueQsDAT-4psr6EOaQ_3xVpvxGmXIF/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GDU6ML-GnnUIZKXKE5R4Us1WgQM1TAG4EPjuP9lvnpwHdPVNuFBcZ8Eqrw3Pfdt3g6LaLCJfeiBnjtHqWK-Y-wbJy4IunOJmuyE6iM-ZndA755TueQsDAT-4psr6EOaQ_3xVpvxGmXIF/s640/photo+2.JPG" width="640" /></a></div>
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Main Number 3: Adobong Manok. Marinated chicken in garlic with soy sauce, vinegar and ground pepper. A very popular dish in the Philippines, not only to the natives but also with the tourists. I thought it was a pretty standard dish to show my Pakistani boyfriend, and no surprise, he loved it! In fact, he loved this main the most out of all of the Filipino dishes that he's tasted!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqW_3F6NDWUslS-nXPBL9svW3xmwaC5-AHrORCXpkXUrI9QXGuSXUj-mAVtRi_QCaAZKvxJcg3qCwTff_saaocty_VRVys0yF7cZcj4IctmMXUSuW6KTCoZWJRLd-6W1ya7eHttT2C56S/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJqW_3F6NDWUslS-nXPBL9svW3xmwaC5-AHrORCXpkXUrI9QXGuSXUj-mAVtRi_QCaAZKvxJcg3qCwTff_saaocty_VRVys0yF7cZcj4IctmMXUSuW6KTCoZWJRLd-6W1ya7eHttT2C56S/s640/photo+3.JPG" width="640" /></a></div>
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And obviously, what is a trip to a Filipino restaurant without Halo Halo? It is a sweetened mixed fruits dessert served with crushed ice, leche flan, ube (yam) and ice cream! It was scrumptious and refreshing; exactly what we needed with this English heatwave!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WSlqigdJitgPdt_JWyw6JvcrxJl-PtTi-uBCyvMzJbXFmDSe2K1qMb7sRtwNr01opi_AZu8DOs9KnaeaIzcSJSHk_oT94-FVpCvd-BWjVMoZIeUgy6bkZJSYVl4GYe4EjXVI_OpvHe_Z/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WSlqigdJitgPdt_JWyw6JvcrxJl-PtTi-uBCyvMzJbXFmDSe2K1qMb7sRtwNr01opi_AZu8DOs9KnaeaIzcSJSHk_oT94-FVpCvd-BWjVMoZIeUgy6bkZJSYVl4GYe4EjXVI_OpvHe_Z/s640/photo+4.JPG" width="473" /></a></div>
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I'm sure I've said enough praises about this restaurant and the food already. If you don't mind splurging money on excellent-quality Filipino food, then Port of Manila is a brilliant choice. The staff were very friendly and chatty and the whole restaurant ambience was quite chilled and relaxed. For me, it is a taste of home - what I've often missed while living on my own in University!</div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com6tag:blogger.com,1999:blog-7684239186532648289.post-53387114152200573202012-05-20T00:45:00.002+01:002012-09-27T20:11:14.399+01:00Chocolate Almond Hearts<div style="text-align: justify;">
Wow, It's been almost a month since I last posted here! I had the most gruelling exams for the past 2 weeks but the good news is, I'm now free and I am back! There's about 15 posts that are well overdue so bear with me while I trudge through them. For now, here is the recipe for a delightful mini snack: Chocolate Almond Hearts with Ice Cream Filling.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfvsUN-fe9aLuty0_H8nwLIlYthlJQS36kvU4WGnTGeO7K_auO6s1zRs9Oqr7wFGWT-FaA95-g59peNg3So07WUyQ91as7cAPLPhXhXlZFVbDMuDVFsGw6GbKC-LqpN9puKGIDv_ozXBu/s1600/IMG_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfvsUN-fe9aLuty0_H8nwLIlYthlJQS36kvU4WGnTGeO7K_auO6s1zRs9Oqr7wFGWT-FaA95-g59peNg3So07WUyQ91as7cAPLPhXhXlZFVbDMuDVFsGw6GbKC-LqpN9puKGIDv_ozXBu/s640/IMG_0048.JPG" width="640" /></a></div>
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This recipe was inspired by <a href="http://www.thepinkwhisk.co.uk/2012/02/valentines-chocolate-hearts.html">The Pink Whisk's Valentines Hearts</a>. After coming across her recipe, I felt that I had to try it as they are such unique little treats! This recipe will be my own take on the recipe so while some parts may be similar, some will also be different.</div>
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<b>Ingredients:</b></div>
<div style="text-align: justify;">
<i>For the chocolate hearts:</i></div>
<div style="text-align: justify;">
</div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjaeQANFsUAUiS0iMrdaunU6DQr4rEyseydr3Q_UTC09lpOU8kX_RJbWhR_EFSltf8miI8EYZAmY_OTsxZvtmmLQ193mUzcXnKmtOeGNeJI7Wvh_fdnOUSfqs468YAi0jHhXXlSndnLpM/s1600/IMG_0005.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjaeQANFsUAUiS0iMrdaunU6DQr4rEyseydr3Q_UTC09lpOU8kX_RJbWhR_EFSltf8miI8EYZAmY_OTsxZvtmmLQ193mUzcXnKmtOeGNeJI7Wvh_fdnOUSfqs468YAi0jHhXXlSndnLpM/s400/IMG_0005.JPG" width="400" /></a>
<li>110g butter</li>
<li>1 egg</li>
<li>60ml milk</li>
<li>190g caster sugar</li>
<li>130g plain flour</li>
<li>1/2 tsp bicarbonate of soda</li>
<li>120ml boiling water</li>
<li>2 heaped teaspoons of cocoa powder</li>
<li>1 tsp almond flavouring</li>
</ul>
<div>
<i>For the whipped cream frosting:</i></div>
<div>
<ul>
<li>1 pot of small heavy cream</li>
<li>1 tsp vanilla flavouring</li>
<li>50g granulated sugar</li>
</ul>
</div>
<div>
<i>To assemble:</i></div>
<div>
<ul>
<li>Any ice cream of your choice</li>
<li>Strawberries</li>
<li>Whipped cream frosting</li>
</ul>
<div>
You will also need a heart-shaped cake mould for this recipe. But if you don't have any and would prefer to use a differently shaped mould, go ahead and use it! I'm sure it will work and taste just as well. I bought my silicone muffin mould in John Lewis for £12. It was, indeed, quite pricy plus the cake stuck to the bottom!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTlLe6gpjVUnUY1exyliEfJerRXNVdw7-qhrs-hRzmzL7DYO3Zt09V44R9UAXf3beSlklEjZO0KvI8uMmI2u85KxHLWXQU-EuZB8UorbZKw8znyRMu3VVzgPpDWjc12O5laSMMgcBFzpW/s1600/IMG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTlLe6gpjVUnUY1exyliEfJerRXNVdw7-qhrs-hRzmzL7DYO3Zt09V44R9UAXf3beSlklEjZO0KvI8uMmI2u85KxHLWXQU-EuZB8UorbZKw8znyRMu3VVzgPpDWjc12O5laSMMgcBFzpW/s640/IMG_0006.JPG" width="640" /></a></div>
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<b>Method:</b></div>
<div>
<ul>
<li>Lightly grease the muffin mould with a little oil and line with clingfilm. The oil will help the clingfilm stick neatly to the edges, avoiding it from crumpling into messy little balls. Fill each clingfilm pockets with ice cream, press down around the mould and seal.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_n5Ue7FjIXK_SIE45DpL1Kuq9GLqhUtmI-QhS9k04JwZmxmvQTOT_8HDfbfPV6-dMHcVhWPHRwSPxRKXjEIizbDkKbOnKHQX9s57oiakc6c9VKMdiNQE_1gRxFDfAgFw5gFG9KZ2DSQv/s1600/IMG_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_n5Ue7FjIXK_SIE45DpL1Kuq9GLqhUtmI-QhS9k04JwZmxmvQTOT_8HDfbfPV6-dMHcVhWPHRwSPxRKXjEIizbDkKbOnKHQX9s57oiakc6c9VKMdiNQE_1gRxFDfAgFw5gFG9KZ2DSQv/s640/IMG_0007.JPG" width="640" /></a></div>
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<li>Place the tray into the freezer and allow the ice cream to firm up. Then once they've properly formed into a heart shape, you may remove them from the tray and leave in the freezer until serving time!</li>
<li>Preheat the oven to 160C Fan/180C/Gas Mark 4. Grease the heart-shaped mould tray again. </li>
<li>In a saucepan, mix the butter, boiling water and cocoa powder. Heat over a medium heat until the butter melts and it begins to bubble. Remove from heat after bubbling the mixture for 30 seconds.</li>
<li>Add the flour, sugar and bicarbonate of soda slowly to the pan to avoid lumps. Then add the milk, eggs and almond flavouring and mix well.</li>
<li>Pour the mixture into the mould tray, about 1/3 full. Pop in the oven and bake for 18 minutes. Leave the cakes to cool completely in the tray before attempting to take them out.</li>
<li>To make the whipped cream frosting, whip the cream until almost stiff. Add the sugar and vanilla extract and beat until cream holds peaks. </li>
<li>Now, to assemble! Unwrap an ice cream and sandwich in between each half of the heart cake. Swirl the whipped cream with a piping bag and flower tip nozzle. Then, top it off with a fresh strawberry!</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWqdEHS3ABuJBXImZtfLNzX2Qomce2ejHMOXtLPdrGxH2HI28AXMtGGrzrHPPtpzGWTkv6Argce8Q6sA1zJQPytAtq4W3c8JMAOXVhGrdqF_gEqn_w2orSVGHnnrZ2YQQKbmVyxltIvzV/s1600/IMG_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWqdEHS3ABuJBXImZtfLNzX2Qomce2ejHMOXtLPdrGxH2HI28AXMtGGrzrHPPtpzGWTkv6Argce8Q6sA1zJQPytAtq4W3c8JMAOXVhGrdqF_gEqn_w2orSVGHnnrZ2YQQKbmVyxltIvzV/s640/IMG_0062.JPG" width="640" /></a></div>
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You will need to work really quickly when assembling the pieces together as the ice cream may melt! I had that problem with mine so some of my little treats wobbled as the ice cream in the middle were melting! As you can see on the right in the picture below...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3o7ecWF4Ww8AB5QWZjAI-Vf_0-c2ZVxzq-KdDsq6CxAVwIAtOp-Bp4pU0EJOGEDFPwXpXLo5ZgSuuCY66g3pPbXSCXVaLtU531RYVx7ydqyxmlML8ykWLpcJCJ_Kh2VW1c3TUk0gSgENn/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3o7ecWF4Ww8AB5QWZjAI-Vf_0-c2ZVxzq-KdDsq6CxAVwIAtOp-Bp4pU0EJOGEDFPwXpXLo5ZgSuuCY66g3pPbXSCXVaLtU531RYVx7ydqyxmlML8ykWLpcJCJ_Kh2VW1c3TUk0gSgENn/s640/IMG_0019.JPG" width="640" /></a></div>
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One important tip is to prepare the ice cream in advance, allowing the ice cream to firm up for a good few hours. These were quite fun and messy to make! My cake stuck to the bottom of the mould tray so I had to give it quite a nudge to pop them out! As I was assembling the elements together, the ice cream also started to melt so I had to quickly unwrap them out the clingfilm with freezing hands! Yet, they were also super yummy and would make a lovely surprise for your loved one!</div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com9tag:blogger.com,1999:blog-7684239186532648289.post-55243221488778894522012-04-27T15:47:00.003+01:002012-09-27T20:09:46.270+01:00Easy Baked Raspberry Cheesecake<div style="text-align: justify;">
Hey everyone!!! For now I'm going to share with you guys, this super easy Baked Raspberry Cheesecake recipe!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXQGgTxNI0KiVHr44mj-lzidkkn2vAdww-n6cEDvzPbgObexpD1hyFQPx0eyqmzfv0q-N7iNeJ6mxpIY052jrUk0tKTpgPl-JQq43nM6ukbMO3ZiWbf0CR_pog_7mwYSd2jN1MbZTw7Wh/s1600/IMG_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXQGgTxNI0KiVHr44mj-lzidkkn2vAdww-n6cEDvzPbgObexpD1hyFQPx0eyqmzfv0q-N7iNeJ6mxpIY052jrUk0tKTpgPl-JQq43nM6ukbMO3ZiWbf0CR_pog_7mwYSd2jN1MbZTw7Wh/s640/IMG_0067.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWR1bYyufpyQbZoTfmYrfaKODMm9Yx6QxMk8TF-OSfPq-hIe7oxYbnMUAKZocHbIjD2QmeMwPpj3BhwDx8VFXlBBX7ibkI_1LMoYfjkWt3uoWfETWe5NzSkUl8hyphenhyphen4ddbndOcSOhlUxVw-T/s1600/IMG_0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWR1bYyufpyQbZoTfmYrfaKODMm9Yx6QxMk8TF-OSfPq-hIe7oxYbnMUAKZocHbIjD2QmeMwPpj3BhwDx8VFXlBBX7ibkI_1LMoYfjkWt3uoWfETWe5NzSkUl8hyphenhyphen4ddbndOcSOhlUxVw-T/s640/IMG_0149.JPG" width="640" /></a></div>
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So okay, let's start...</div>
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<b>Ingredients:</b></div>
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</div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6k_R78tR38R6yR7K9mv9NjIdJLNxNsLDVe2LBytkJf-s3il473GEr86Md0XUgDXes81HKSiwg6sMK-ds_H2JMMTDTkwghQKMwx2_r-Y2b-EWmqd09dPAbiWxi2vnVBung98A5uCLmxYt/s1600/IMG_0035.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6k_R78tR38R6yR7K9mv9NjIdJLNxNsLDVe2LBytkJf-s3il473GEr86Md0XUgDXes81HKSiwg6sMK-ds_H2JMMTDTkwghQKMwx2_r-Y2b-EWmqd09dPAbiWxi2vnVBung98A5uCLmxYt/s320/IMG_0035.JPG" width="320" /></a>
<li>10 digestive biscuits (or the more, the better if you like a crumbly base)</li>
<li>50g butter, melted</li>
<li>600g cream cheese</li>
<li>2 tbsp plain flour</li>
<li>175g caster sugar</li>
<li>Vanilla extract</li>
<li>2 eggs, plus 1 yolk</li>
<li>142ml soured cream</li>
<li>300g raspberries</li>
<li>Icing sugar</li>
</ul>
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<div style="text-align: justify;">
<b>Method:</b></div>
<div style="text-align: justify;">
</div>
<ol>
<li style="text-align: justify;">Heat the oven to 180C/fan 160C/Gas Mark 4. Crush the digestive biscuits in a food processor (or put in a plastic bag and bash to fine crumbs). Mix with the melted butter and press into a 20cm springform tin, to bake for 5 minutes. Then, leave to cool.</li>
<li style="text-align: justify;">Beat the cream cheese, flour, caster sugar, a few drops of the vanilla extract, eggs and soured cream until light and fluffy. Stir in 150g raspberries and pour the mixture into the tin. Bake for 40 minutes, or until it's set but slightly wobbly in the middle. Leave to completely cool before removing from the tin.</li>
<li style="text-align: justify;">Using the remaining raspberries, keeping a few for the top and put the rest in a pan. Heat with 1 tbsp of icing sugar until juicy, then squash with a fork. Push through a sieve and drizzle the sauce on top of the cheesecake along with the raspberries.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdx1FU85esy8S2t965CyxpHFzhGvEZim60kh7YSk5gO7Zndkv_68fX64nv9QymP3RTUM8otVERwR7wRaEUpfwt1QEl9rGFQLiDIb-lIs48zQLHpEUue6EwyiQcfdR-a4_k8op7ObEiYfgo/s1600/IMG_0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdx1FU85esy8S2t965CyxpHFzhGvEZim60kh7YSk5gO7Zndkv_68fX64nv9QymP3RTUM8otVERwR7wRaEUpfwt1QEl9rGFQLiDIb-lIs48zQLHpEUue6EwyiQcfdR-a4_k8op7ObEiYfgo/s640/IMG_0088.JPG" width="640" /></a></div>
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What did I say? It's super easy! And it should be ready in roughly 2 hours! (Considering that the other hour is only to leave it to cool!) The top of my cheesecake is a bit cracked. But in order to avoid this, you MUST only open the oven door until the very end and remove the cheesecake from the tin when it's completely cool!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5X5LHuwsVM4K0kIbJIVeY9WoSIRIbhGcnHdlKhQVnwRn3H5vWH2B2IYHBxUgKsJSLQ56-OSMuUSjd4Dn8J6CA-j96j6yMDvFPGQd744UDiPl0Mo8qd9p5dWZii1jx4ZvRMnYO249C2wz/s1600/IMG_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5X5LHuwsVM4K0kIbJIVeY9WoSIRIbhGcnHdlKhQVnwRn3H5vWH2B2IYHBxUgKsJSLQ56-OSMuUSjd4Dn8J6CA-j96j6yMDvFPGQd744UDiPl0Mo8qd9p5dWZii1jx4ZvRMnYO249C2wz/s640/IMG_0145.JPG" width="640" /></a></div>
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My whole family had seconds straight after their first slice! And even requested for me to bake another one on the same day! Hehe. For a much healthier option, you can opt for the Light Philadelphia Cream Cheese, rather than the Full Fat option. It's got much less fat, but still tastes pretty much the same!</div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com11tag:blogger.com,1999:blog-7684239186532648289.post-66242294777710951272012-04-06T15:28:00.005+01:002012-09-27T20:08:31.791+01:00Rainbow M&M Fish Cupcakes<div style="text-align: justify;">
Hey guys!!! It's the Easter holidays so I'm away from university for 3 weeks! Being back at home means I can experiment and bake to my heart's content! As I was doing my "cake research", I found <a href="http://debbiesweets.blogspot.co.uk/2012/03/candy-cupcakes-part-iii-mini-m-bite.html">Debbie Sweet's</a> Mini M&M Rainbow cupcakes and fell in love! You can find those cupcakes through <a href="http://debbiesweets.blogspot.co.uk/2012/03/candy-cupcakes-part-iii-mini-m-bite.html">here</a>. But here is my attempt at those little goodies...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yQw7opCEwsSGM8m4SxLjS3_HhkKn8E3gLt2LpSOM9bbXuGQFz5gy4T66STQLnqkCFKvXblMHpuMQr0SyFA8vLZSAqSeRiAGpV-bPUz6ubVC9BoyCh_FJDL2PjgnzKhg-FcErexLynrKB/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0yQw7opCEwsSGM8m4SxLjS3_HhkKn8E3gLt2LpSOM9bbXuGQFz5gy4T66STQLnqkCFKvXblMHpuMQr0SyFA8vLZSAqSeRiAGpV-bPUz6ubVC9BoyCh_FJDL2PjgnzKhg-FcErexLynrKB/s640/8.JPG" width="640" /></a></div>
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As soon as I saw Debbie's recipe, I was inspired and was so excited that I went on a random little shopping spree! I needed a new piping bag... Well that was my excuse anyway.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxtxV4rn5GqnJxkhmooHsY8ibJ5qG18tDLNsAxLoumGHowpdtZTSZhZUwAn04wVOfOS7tySCSDCb3xlBpuLAQ_7CgzlsPhS4MqrOvmQY_DU-xoEqJXkhVo0guNibGeVqZ5Ab2B5_2h0nv/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSxtxV4rn5GqnJxkhmooHsY8ibJ5qG18tDLNsAxLoumGHowpdtZTSZhZUwAn04wVOfOS7tySCSDCb3xlBpuLAQ_7CgzlsPhS4MqrOvmQY_DU-xoEqJXkhVo0guNibGeVqZ5Ab2B5_2h0nv/s640/1.jpg" width="476" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZrNR3Y3JJCxFczlEH8CbLfdJ8PO_gjlFvQYxqgDY2dDsXO6FWIUzQ1Lx5jotlak3kPLJuUnp4s4Yugae3dtKshrNsBEXYalhSJZ9tUuOZfLkcTAjcLRgg5GJu5Y5t1PawxEUjM00BYFX/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZrNR3Y3JJCxFczlEH8CbLfdJ8PO_gjlFvQYxqgDY2dDsXO6FWIUzQ1Lx5jotlak3kPLJuUnp4s4Yugae3dtKshrNsBEXYalhSJZ9tUuOZfLkcTAjcLRgg5GJu5Y5t1PawxEUjM00BYFX/s640/4.JPG" width="640" /></a></div>
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Now, onto the cake making... You can buy ready-made cupcakes at any supermarket, if you wish. But if you prefer to bake them yourself, like me, just follow the quick and easy recipe below!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmvWcuWd8b0XcQWQiggcp9gFX_qMYSl-F2P0wTHUuX0rRx8VKYzLLdbr03U7_aY-vKjr3Be2TiPySLxgz7ntYGOv3xhn7OaqtTOq2mJXfFIrjT1NCoXJQG1lV6K0UOVWhUonqIL0SlBBb/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmvWcuWd8b0XcQWQiggcp9gFX_qMYSl-F2P0wTHUuX0rRx8VKYzLLdbr03U7_aY-vKjr3Be2TiPySLxgz7ntYGOv3xhn7OaqtTOq2mJXfFIrjT1NCoXJQG1lV6K0UOVWhUonqIL0SlBBb/s640/3.JPG" width="640" /></a></div>
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<b>Ingredients:</b></div>
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<ul>
<li>150g butter, softened</li>
<li>150g caster sugar</li>
<li>2 eggs</li>
<li>150g self-raising flour</li>
<li>1 tsp vanilla essence</li>
<li>2-3 tbsp milk</li>
</ul>
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<b>Method:</b></div>
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<div>
<ol>
<li>Preheat oven to 180C/160C/Gas Mark 4. Place 12 paper cases into a fairy cake/muffin tin.</li>
<li>Cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla essence.</li>
<li style="text-align: justify;">Sift in the flour and mix. Be careful not to overmix. Add a couple of spoons of milk to prevent the mixture from being too thick.</li>
<li style="text-align: justify;">Fill the cake liners. Bake for about 20 minutes or until a skewer inserted in the middle comes out clean.</li>
<li style="text-align: justify;">Remove the cakes and leave to cool. </li>
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To make the buttercream, I used 125g very soft butter and 250g icing sugar. Then whisk the two ingredients together into a large bowl until the mixture goes fluffy. Seperate the buttercream into 5 different portions. Save a tiny amount of the white icing for the 5th portion as this will be used for the eyes. Then add droplets of the food colouring into each of the first 4 portions. I used red, yellow, green and blue. Keep on adding the food dyes into your mixture until it reaches your desired hue!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqmk6m87Osa7M-Riu4KAWmrpyIh46qK4jJF0wwgoH5LNeDKVVSMnH-T62cl09N6C6f_O6fPUmdl7Qd-uS_l5z87iH0lOtNXd6oyFTiHlf2UE7gKgbN-oadPhmlA1RhABGqZIFknkvjYpC/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqmk6m87Osa7M-Riu4KAWmrpyIh46qK4jJF0wwgoH5LNeDKVVSMnH-T62cl09N6C6f_O6fPUmdl7Qd-uS_l5z87iH0lOtNXd6oyFTiHlf2UE7gKgbN-oadPhmlA1RhABGqZIFknkvjYpC/s640/2.JPG" width="640" /></a></div>
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To assemble, you need your homemade icing, M&M's (preferrably Minis) and of course, your cupcakes! You will also need a piping bag with a round nozzle to make the eyes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9RKDVnlBEPyPiIbNVCRDfUxQCG5gOOTIPYWSy_vdeh5qR8oJtXkSl2bLpw25zbYQlicYBER6_NjGKLQZGQ94LZdkiKhttZ4d90aiUnJBFfFq8Ra_tuq9ZFcjHVw73owz28C42bsiqMdt/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9RKDVnlBEPyPiIbNVCRDfUxQCG5gOOTIPYWSy_vdeh5qR8oJtXkSl2bLpw25zbYQlicYBER6_NjGKLQZGQ94LZdkiKhttZ4d90aiUnJBFfFq8Ra_tuq9ZFcjHVw73owz28C42bsiqMdt/s640/5.jpg" width="640" /></a></div>
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<span style="text-align: justify;">Now, just spread the icing onto each cupcake and try to do this as neatly as possible. Then place the M&M's on one side for the 'tail' and 2 red M&M's for the 'lips' on the other side. Pipe a small round white icing for the eye and top it off with the brown M&M for the 'eye'!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGzlvK6oV-PXmw7Se1opIaKfEEtHZ-SVl98oTQZRSTTpmEdETBg9cRTkd_NQeoDSmYah4Z9FjMsiMRgzMq8YNkw_Y3p07B7Jenj0h35Y92v_tOTGgHsc-X2pf97qVllnI3giyu-t4JWpl/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGzlvK6oV-PXmw7Se1opIaKfEEtHZ-SVl98oTQZRSTTpmEdETBg9cRTkd_NQeoDSmYah4Z9FjMsiMRgzMq8YNkw_Y3p07B7Jenj0h35Y92v_tOTGgHsc-X2pf97qVllnI3giyu-t4JWpl/s640/7.JPG" width="640" /></a></div>
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Debbie used Mini M&M's which is the perfect size in my opinion! I couldn't find the minis in my supermarket so I had to settle with normal sized M&M's :( As a result, my fishes look kind of demented and out of proportion! I also ran out of M&M's so I didn't get to decorate the tail to the extent that I wanted it to be! If you get the chance to do this, I suggest using the mini M&M's if available, as they are much much better to use for decoration! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmCwd5fhBBb8veRYYQxLyfZN-6A8sztaCCKy2oHGcAmVrThN69yU8Bl3C33NyuBxVlngnlnYt5JxoRrwfRxtBcDr0Ms11VSW8-t9ad8PkGjU1oPLRMFDZNjCDbvy1np-_cGlyCPdY70Rz/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrmCwd5fhBBb8veRYYQxLyfZN-6A8sztaCCKy2oHGcAmVrThN69yU8Bl3C33NyuBxVlngnlnYt5JxoRrwfRxtBcDr0Ms11VSW8-t9ad8PkGjU1oPLRMFDZNjCDbvy1np-_cGlyCPdY70Rz/s640/6.JPG" width="640" /></a></div>
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These little treats are great for a light snack in the afternoon! Not only are they incredibly cute but they are also pretty tasty! As soon as I finished making these, my bro and sis already snatched a couple to eat! This recipe is super duper quick and easy so you guys should try it out too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ovskPvoCgs2ioczFTdQ3ZqpOCuziAESZbSQEEbpSfmbVIKYQfTYO2lLKSiIz8dh0yp0E-LxblSmjk5gMj3Q0Udi1BvjGZX8ey3OYwZpcvpYFlcyiVYsLXG0vzW5VIC7Jwnsiga6iNvqP/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ovskPvoCgs2ioczFTdQ3ZqpOCuziAESZbSQEEbpSfmbVIKYQfTYO2lLKSiIz8dh0yp0E-LxblSmjk5gMj3Q0Udi1BvjGZX8ey3OYwZpcvpYFlcyiVYsLXG0vzW5VIC7Jwnsiga6iNvqP/s640/9.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX77vG3DcKPe0KmK28_AJ-dX1Szw8-h_8dMjPd8MG6U6kzWmClZmZHGwL6riuj43HUWrOBQUB6eII9U-4um84oi7Bn4cfmOtIJveTaE_RhJni_cpRqGaM1-LHixLdsYafDkHUIhMPeAV0p/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX77vG3DcKPe0KmK28_AJ-dX1Szw8-h_8dMjPd8MG6U6kzWmClZmZHGwL6riuj43HUWrOBQUB6eII9U-4um84oi7Bn4cfmOtIJveTaE_RhJni_cpRqGaM1-LHixLdsYafDkHUIhMPeAV0p/s640/10.JPG" width="640" /></a></div>
Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com16tag:blogger.com,1999:blog-7684239186532648289.post-78324574117276633332012-03-27T19:12:00.154+01:002012-09-27T20:06:19.283+01:00Chocolate Finger Cake<div style="text-align: justify;">
Hey everyone!!! I baked this cake for my mom and sister's birthday last weekend. It went really well and I gotta say, this was the most challenging cake that I've baked so far! This cake is super duper delicious and is definitely worth all the effort! Plus, the cake looks fantastic and the wide-eyed looks you'll get from others will surely make you proud! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcvYuDTwdanENQt3FuB12LNveGRFtFUKk63G5a4rjzEw24FIaMQhkmTsuFLe-bJmVcVA3mHiJLlu-YtfQcF3E3W938G1cJLgRANnzsiaQmYT-C5i2pv5AXgomOAjNUR1EfpAWfjLD2c14/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcvYuDTwdanENQt3FuB12LNveGRFtFUKk63G5a4rjzEw24FIaMQhkmTsuFLe-bJmVcVA3mHiJLlu-YtfQcF3E3W938G1cJLgRANnzsiaQmYT-C5i2pv5AXgomOAjNUR1EfpAWfjLD2c14/s640/photo+1.JPG" width="640" /></a></div>
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This recipe was derived from Lorraine Pascale's BBC programme: Baking Made Easy. You can find that through <a href="http://www.bbc.co.uk/food/recipes/i_cant_believe_you_made_90494">here</a>. Although the recipe you will find in this post will be my own rendition. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgsX5yuD25dm_6jkkfOSuw0QBmIJ75hICwDoju1za7lXGIrJUVjHxpTpCp6A4kNNcCZH2KVsiqNP6frFyIL7-LB0DZJXIJ7tFtQhC86aodB1s5PSu403HTF-_VuflXGwi6L-C3dhtqTqF/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgsX5yuD25dm_6jkkfOSuw0QBmIJ75hICwDoju1za7lXGIrJUVjHxpTpCp6A4kNNcCZH2KVsiqNP6frFyIL7-LB0DZJXIJ7tFtQhC86aodB1s5PSu403HTF-_VuflXGwi6L-C3dhtqTqF/s200/photo+1.JPG" width="200" /></a><b>Ingredients: </b></div>
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<i>For the cake</i></div>
<div style="text-align: justify;">
</div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6HYaKhMdQX5-xM1DyOcPdimTnuQXmz6fFKkOVGd2diqCpVj7XkiCTINTSvOa455tY2hGjOZXtxjmpQwtywzyVFcdCz8zth03YnYVdNztehktNAMOkEIvb5V93NYSqYlRWH7T9-9X3DnY2/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6HYaKhMdQX5-xM1DyOcPdimTnuQXmz6fFKkOVGd2diqCpVj7XkiCTINTSvOa455tY2hGjOZXtxjmpQwtywzyVFcdCz8zth03YnYVdNztehktNAMOkEIvb5V93NYSqYlRWH7T9-9X3DnY2/s200/photo+2.JPG" width="200" /></a>
<li>Vegetable oil or oil spray</li>
<li>200g butter, softened</li>
<li>200g caster sugar</li>
<li>4 eggs</li>
<li>140g plain flour</li>
<li>60g cocoa powder</li>
<li>Pinch salt</li>
<li>2 tsp baking powder</li>
</ul>
<div>
<i>For the buttercream</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-hQDEQ_9y23AfjrQOTJJcsVRVB2brBeUOf7JiKeyujAQEDE78eZ94SMKcmD0ASQt1oh7iV3pnQeo1k1fnX9vCVpIt2doP0jHWYRIqAofCwSZo7Ppi8RQEuT3XdioixBcAEv4Ho_0ZLcI/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-hQDEQ_9y23AfjrQOTJJcsVRVB2brBeUOf7JiKeyujAQEDE78eZ94SMKcmD0ASQt1oh7iV3pnQeo1k1fnX9vCVpIt2doP0jHWYRIqAofCwSZo7Ppi8RQEuT3XdioixBcAEv4Ho_0ZLcI/s200/photo+3.JPG" width="200" /></a><br />
<ul>
<li>250g butter, softened</li>
<li>500g icing sugar</li>
<li>100g dark chocolate, melted and slightly cooled</li>
</ul>
<div>
<i>For the decoration</i></div>
<div>
<ul>
<li>3 packs of Cadbury Chocolate Fingers</li>
<li>Strawberries</li>
<li>White chocolated, grated</li>
<li>Cake Ribbon (optional)</li>
</ul>
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<b>Method:</b></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
1 - Preheat the oven to 180C/350F/Gas Mark 4 and line a 21cm/9in round deep cake tin with baking paper and brush or spray with oil.</div>
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2 - Cream together the butter and sugar in a large bowl until they begin to go pale. Add half of the eggs and half of the flour and mix well. Add the rest of the eggs, flour, cocoa powder, salt and baking powder and beat for a minute or two until the mixture is uniform. I suggest running the dry ingredients through a sieve first to avoid lumps in the mixture.</div>
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3 - Tip the cake mixture into the prepared tin and bake in the oven for about 30-40 minutes, or until a skewer inserted in the middle comes out clean. Then leave the cake to cool in the tin.</div>
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4 - Meanwhile, make the buttercream: put the butter and icing sugar in a bowl and whisk together until the mixture goes fluffy. Add the cooled, melted chocolate and whisk for a further 2 minutes. If you are creaming butter by hand, be patient! I know it can be long and tiring, but keep doing so until you get to the right consistency. I suggest melting the chocolate by boiling water in a saucepan and placing it in a bowl big enough to rest on top of the pan. Don't let the water touch the bottom of the bowl or get any water in the chocolate; otherwise, it won't be smooth and it will be grainy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5UVL8rqyDZbtYyucgxKE-mMDjP0PyBAfdHjFkvlouwds3AsogG04SSVeDerR24GMvxz70Ff4WdBRdBviYwU3wTUd9tBPIXCyDMSKI7RyIV3rkMasnOzURNOG0QdXP92ngHoEYrf7vtpS/s1600/CAKE+MELT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5UVL8rqyDZbtYyucgxKE-mMDjP0PyBAfdHjFkvlouwds3AsogG04SSVeDerR24GMvxz70Ff4WdBRdBviYwU3wTUd9tBPIXCyDMSKI7RyIV3rkMasnOzURNOG0QdXP92ngHoEYrf7vtpS/s640/CAKE+MELT.jpg" width="433" /></a></div>
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5 - Once the cake is completely cool, remove it from the tin. Carefully cut the top flat with a large serrated knife so it becomes a nice flat top. Eat the cuttings for a quick cake taster!</div>
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6 - Now here comes the tricky part. Pascale's recipe calls for a cake turntable but if you don't have one, like me, you can easily make one by turning a large bowl upside down and placing a cake board on top of it. Make sure that the cake board is much much bigger than the actual cake size since assembling and slicing the cake requires a larger surface for all the mess that entails! This DIY cake turntable is actually pretty good because when you place your cake down, it's very difficult for it to topple over and plus, you can spin it around like the real thing!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4PXHBNcs2M0iw9pP-u3ygv76rQEqFQlohQ_VnZ4SVetGxtuvQpIN0jHL-kmdjGO8Jadqs3h69-R6yngWs_jjIzQXARyWYMP8s-dR6yNLv3a8ea4fPAZPztIoeGV9deipa4hs4LYJL6_8/s1600/CAKE+STAND.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4PXHBNcs2M0iw9pP-u3ygv76rQEqFQlohQ_VnZ4SVetGxtuvQpIN0jHL-kmdjGO8Jadqs3h69-R6yngWs_jjIzQXARyWYMP8s-dR6yNLv3a8ea4fPAZPztIoeGV9deipa4hs4LYJL6_8/s640/CAKE+STAND.jpg" width="640" /></a></div>
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7 - Turn the cake upside down on a 21cm/9in cake board, which will you use as a base for your cake. If you've got a different cake tin size from this recipe then make sure to get the exact same size for the cake board! One tip is to spread a small amount of buttercream on the cake board before placing the cake so it acts like a 'glue' that holds the cake to the board. Then split the cake horizontally and sandwich the top and bottom with a 1 and a half cm of buttercream.</div>
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8 - Spread half of the remaining buttercream all over the top and the sides of the cake, making it as smooth as possible. If you wish, you can spread the icing on top of the cake board which acts as your 'base' to make your cake seem talller! Put it in the fridge to set before doing another layer - this makes it easier to get neat squared-off edges. You can put it in the fridge for at least 15 minutes but I prefer to leave it there for a good half an hour to make sure that it sets properly! Aim to make the second layer as neatly as possible and roughly it should look like this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2C66CbJ5J2yzUDD-5msSTQOy8L7cmtd1SwqICaOmQYpplfzIHjB5AwnVuodVw6GI7NY125EpEYXGs_Xn6MLx34FiZYkgQN-QK6SqGGJx6bLRH6-qVn9yzXtG_WdLKDGDrSVWPlam9Tmc2/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2C66CbJ5J2yzUDD-5msSTQOy8L7cmtd1SwqICaOmQYpplfzIHjB5AwnVuodVw6GI7NY125EpEYXGs_Xn6MLx34FiZYkgQN-QK6SqGGJx6bLRH6-qVn9yzXtG_WdLKDGDrSVWPlam9Tmc2/s640/photo+4.JPG" width="640" /></a></div>
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9 - Gently push the chocolate fingers vertically onto the sides of the cake, positioning them as straight as possible and making sure they touch the bottom. </div>
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10 - The last step is the best part! You can choose to decorate this cake how you want it to be! I decided to surround the edges with strawberries and sprinkle grated white chocolate on top! And lastly, I wrapped it with a cake ribbon to give it that extra baang!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEn6Z0tJwmD0LbRujzqfSHOIAqaM7UX7i7vSBfUkZsj09azmaj85_VmoeU56P6CEJ-EF_E8gD20abkLeRLzwwyxEOMJfFfSh0ZZkKxj6HJ5lJ2b2oTuPW4ePa-FXiaawSw6sdZtlbHdYf/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEn6Z0tJwmD0LbRujzqfSHOIAqaM7UX7i7vSBfUkZsj09azmaj85_VmoeU56P6CEJ-EF_E8gD20abkLeRLzwwyxEOMJfFfSh0ZZkKxj6HJ5lJ2b2oTuPW4ePa-FXiaawSw6sdZtlbHdYf/s640/photo+2.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0Qal0Az-WS9fxfO-P4LXyzQRqC849f5MKAV4IhVTh-3vr-9a0pVm4kcQcLU99viAY165Ig1CU9pQrnSmQ68Axuq5J2GNfbRFUlM3pLI9LkGP8WaqvBNJZj_IcfHMBy-8XxBydDoaW6pB/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0Qal0Az-WS9fxfO-P4LXyzQRqC849f5MKAV4IhVTh-3vr-9a0pVm4kcQcLU99viAY165Ig1CU9pQrnSmQ68Axuq5J2GNfbRFUlM3pLI9LkGP8WaqvBNJZj_IcfHMBy-8XxBydDoaW6pB/s640/photo+3.JPG" width="640" /></a></div>
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I bought my cake ribbon and cake board online at <a href="http://www.craftcompany.co.uk/">The Craft Company.</a> They're a UK-based company, specializing in cake decorating supplies and the customer service is good. My order came within the next 2 days! Overall, this cake took me about 3-4 hours to make! I did take my time though, to ensure that the cake is perfect for my mom and sister's birthday! The cake itself was amazing!!! It was light and moist and not sickly sweet! The best part about this cake are the ooohh's and ahhh's of awe that I got from my family and friends not just from eating it, but from looks alone!</div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com26tag:blogger.com,1999:blog-7684239186532648289.post-27767323687050998622012-03-18T17:40:00.000+00:002012-09-26T20:54:58.263+01:00Indian Sweets<div class="separator" style="clear: both; text-align: justify;">
Hey guys!!! My friend, Beejal, got me these lovely Indian crisps from a shop in South Harrow. They are called Papri Ghatia. I always forget the name but they're soo nice! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHh1b9D5WfWruEqyMSkzsOwvTVFHHpp85KvvHvSmB6uBG7SD0REH97E3raCcw3HztX2lsvjT8vn3J2cteILzxUgsED-BS6gwbh_FDKHmrfbSttN1RQ4czjfxmX5zdM1vnoffLb3PVIHGa/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHh1b9D5WfWruEqyMSkzsOwvTVFHHpp85KvvHvSmB6uBG7SD0REH97E3raCcw3HztX2lsvjT8vn3J2cteILzxUgsED-BS6gwbh_FDKHmrfbSttN1RQ4czjfxmX5zdM1vnoffLb3PVIHGa/s640/photo+1.JPG" width="640" /></a></div>
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She also got me some Mithai, a type of South Asian sweets. So I googled it and Wikipedia tells me that they are mostly made with sugar, milk and condensed milk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3cRWhI2n_BpTgvNjYKpVKfGWVLls9lvT22VtPjJ4h8JwtL5ryLbY5CFLNMnC2YkSLFbWKOlInFpG3dDQkhyphenhyphenh8dvWQ4P6oa0BAwn4yTrFxxCnbdozY8Vh_Qo4PY8RUK963skhVZ8v5PSq/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3cRWhI2n_BpTgvNjYKpVKfGWVLls9lvT22VtPjJ4h8JwtL5ryLbY5CFLNMnC2YkSLFbWKOlInFpG3dDQkhyphenhyphenh8dvWQ4P6oa0BAwn4yTrFxxCnbdozY8Vh_Qo4PY8RUK963skhVZ8v5PSq/s640/photo+2.JPG" width="640" /></a></div>
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This is what it looks like inside. Don't it look so pretty?! It took me a while to convince myself to finally eat it because I have this habit of preserving my food and not touching it due to aesthetic reasons. They've mostly got coconut as I love coconut so it was an extra delight to eat them! </div>
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Annahttp://www.blogger.com/profile/15759613378222627281noreply@blogger.com11