It's another hot, hot week. So hot (40°C+) that my washing dries in the basket waiting to be hung up, the water in the dog bowl evaporates on a daily basis and my side gate no longer meets the latch as it used to.
It's so hot (as my Granddad would say) that the road melts and sticks to your thongs (for the international readers in Australia our thongs are the same as your flip flops. Your thongs are our G's; and if they were sticking to the road you'd have greater problems than losing your favourite shoes!).
It's so hot that the nectarines have stewed on the tree and the pumpkin has been baked. Pity there isn't a pie tree in my yard; if there were I'd be in business!
It's so hot that brain stops working... yep - there it goes!
Thankfully I have cake to get me through… and an air conditioner!
This sponge is old school. It's all about your Nanna, your Grannie or your Oma. It belongs back in the 60's with beehive hairdos, frilly aprons and knitted socks. But if it were still back in the 60's then you wouldn't get to taste its awesomeness. It's light, fluffy and nostalgic.
It's also really low in calories (even with the cream) so feel free to put on your best Sunday frock, adorn your shiny pearls and have afternoon tea with Grandmas good china.
GINGER FLUFF SPONGE
Makes 16 slices, approx. 96 calories per slice
INGREDIENTS
6 eggs, separated
1/3 + 1 Tablespoon Maple Syrup
1/2 Cup Coconut Flour
2 teaspoons Ground Ginger
1 teaspoon Cocoa
1 teaspoon Cinnamon
1/4 teaspoon Cream of Tartar
1/4 teaspoon Bicarb Soda
1/2 teaspoon Baking Powder
1 Tablespoon Golden Syrup, warmed
1 cup Coconut Whipped Cream (see recipe below)
2 Tablespoons Extra Coconut flour and dash of Cinnamon for dusting
INSTRUCTIONS
Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment fitted.
Whisk the egg whites on medium until soft peaks form.
Continue to whisk on medium and slowly add the maple syrup 1 tablespoon at a time until all added and stiff peaks form.
Add egg yolks and whisk until combined.
In a separate bowl, sift together the dry ingredients.
Sift the dry ingredients over the egg mixture and fold in gently.
Be careful note to over mix, but ensure that the Coconut flour is mixed in well.
Add the warmed golden syrup and fold in.
Pour the mixture in to the prepared tin.
Bake for 25 minutes, or until cooked through.
Allow to cool in the tin.
Once cool invert cake onto a serving tray.
Cut the cake into 2 layers and liberally spread with Whipped Coconut Cream.
Place the top layer on top of the cream and sift the combined coconut flour/cinnamon over the top.
Serve immediately or keep refrigerated.
WHIPPED COCONUT CREAM
INGREDIENTS
1 can Canned Coconut Cream, lid removed and placed in the fridge over night
2 teaspoons Vanilla Extract
2 teaspoons Maple Syrup
INSTRUCTIONS
Spoon the thickened cream out of the can, discarding the watery remains.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. The key is to forget about the cream and leave it to whip for at least 5 minute. Place the whipped cream back in the fridge to thicken before using.
You know when are reading a magazine and you see something you really want. You start to drool, you start to imagine what it would look like in the flesh, you can't stop thinking about it (I'm referring here to food magazines but the same reaction could apply to shoes or crochet patterns... yep I'm weird!).
You have to have it... only it contains all the ingredients that would make you feel less than well. Back to the carrot sticks! HELL NO I say!
This month’s Taste Magazine had an Australian Day dessert Challenge set by non other than the amazing Adriano Zumbo, patisserie extraordinaire! It's called the PAVLINGTON- a cross between a lamington and a pavlova. I like to think of it as a dessert platypus; all the good bits combined to make a super dessert (without the webbed feet!).
So Australian! So Tasty; and now it's all mine! I have made some changes to the original Taste Magazine recipe. Instead of 4 small square cakes I have made 1 large cake and, of course, made it Gluten, Dairy and Processed Sugar free.
The Pavlington Cake is a bit time consuming, but totally worth it! All the elements are simple to make, and the construction is straightforward but it pays to start early. The sponge, curd, gel and cream can be made the day before. If possible, make the meringue layer the day of construction as it may soften and weep. This Pavlington Cake is like a trifle in cake form. It is so soft and gooey and the lemon curd will ooze out of the cut pieces. Delicious!
So, the most awesome thing happened today (other than having a piece of Pavlington for breakfast!). I tweeted a photo of a slice of Pavlington today and it was favourited by Adriano Zumbo! The master inventor of the Pavlington himself! Best, and most tasty, AUSTRALIA DAY EVER!!!
Due to the sheer number of photos taken to create a stp-by-step guide, I've had to put them all on Pinterest here
PAVLINGTON CAKE - ode to ZUMBO!
(adapted and inspired by taste.com.au and Adriano Zumbo)
Makes 16 serves
There are several parts to this cake.
Make each part (except for the chocolate coating) then begin construction.
The sponge, lemon curd, whipped coconut cream and raspberry gel can be made up to 2 days ahead.
You will require a 20cm/8inch spring form cake tin for cake construction
SPONGE CAKE
INGREDIENTS
9 eggs, separated
3/4 cup Maple Syrup
3/4 cup Coconut Flour
3 teaspoons Baking Powder
1 1/2 Tablespoons Vanilla Extract
INSTRUCTIONS
Preheat the oven to 175C/350F
Grease and line 2 20cm circular cake tins (for the base and top) and 2 20 cm square cake tins (to form the walls). Alternatively, a large baking tray could be used instead of the 2square tins. The square cakes will be cut into strips to form the walls of the Pavlington Cake.
Add the egg whites to the bowl of a kitchen stand mixer with a whisk attachment (alternatively use hand beaters).
Whisk on the egg whites on medium until soft peaks form.
Slowly add the maple syrup to the egg whites, 1 tablespoon at a time, whilst still whisking on medium.
Add the Vanilla Extract then the egg yolks, whilst whisking on medium.
In a separate bowl soft the coconut flour and baking powder together.
Add the dry ingredients to the wet, folding them in gently.
Do not over fold or whisk as too much air will be lost and the sponge will be tough and flat.
Evenly pour the sponge mixture between the 4 lined and greased cake tins.
Bake for 8-10 min, or until golden and cooked through.
Remove the trays from the oven.
Allow the sponges to cool before removing from the tins.
LEMON CURD
INGREDIENTS
3 eggs
2 egg yolks
1/2 cup Maple Syrup
Zest of 1 to 2 lemons (start with 1, increase depending on taste)
2/3 cup Lemon Juice, strained
1/2 cup coconut oil (softened slightly)
INSTRUCTIONS
Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
Add the coconut oil 1 spoonful at a time. Whisk after each addition.
Only add the next spoonful once the previous one has combined.
Stir regularly.
This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
Cool and place in a glass container. Store in the fridge.
WHIPPED COCONUT CREAM
INGREDIENTS
1 can Canned Coconut Cream, lid removed and placed in the fridge over night
2 teaspoons Vanilla Extract
2 teaspoons Maple Syrup
INSTRUCTIONS
Spoon the thickened cream out of the can, discarding the watery remains.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. The key is to forget about the cream and leave it to whip for at least 5 minute. Place the whipped cream back in the fridge to thicken before using.
RASPBERRY GEL
INGREDIENTS
500 grams frozen raspberries, thawed (keep the juices)
2 Tablespoons Maple Syrup
1 teaspoon Gelatin
1 teaspoon lemon juice
INSTRUCTIONS
Place the thawed raspberries in a blender and purée until smooth.
Pass the purée through a sieve, using the back of a spoon to press out as much juice as possible into a bowl. (I passed the purée through the sieve twice)
At this point measure the raspberry juice that you have collected.
If 1 cup, use 1 teaspoon of gelatin; if 1 1/2 cups, use 1 1/2 teaspoons of gelatin.
Place the juice, maple syrup and gelatin in a saucepan over medium heat and bring to a rolling boil.
Add the lemon juice and mix well.
Pour into a heat proof bowl, cover and keep in the fridge.
MERINGUE
INGREDIENTS
2 egg whites
1/2 cup Maple Syrup
1 teaspoon Vanilla Extract
1/2 teaspoon Vinegar
2 teaspoon Arrowroot
INSTRUCTIONS
Preheat the oven to 130C/260F
Draw 2 18cm (7 1/4 inch) circles on baking paper.
Place the 2 baking paper circles on 2 trays, pencil side down.
Lightly grease.
Place the egg whites in a mixing bowl and whisk on medium until soft peaks form.
Slowly add the maple syrup, 1 tablespoon at a time, until stiff peaks form.
Add the vanilla extract and whisk until combined.
Sift the Arrowroot over the meringue mixture.
Add the vinegar and gently fold in.
Evenly divide the meringue mixture between the 2 circles.
Use an offset spatula or flat knife to spread the mixture evenly over the traced circle until about 1.5cm thick.
Bake for 15-17 minutes, or until a slight golden crust forms on top. The meringue will still be soft and gooey in side.
Allow to cool.
CONSTRUCTION
INGREDIENTS
8-9 strawberries, hulled and cut into pieces
Small handful of blueberries
INSTRUCTIONS
Line a 20cm/8inch Springform cake tin with baking paper. Cut the baking paper and line the edges of the tin also.
Place one of the circle sponges on the bottom of the tin.
Cut the square sponges into long strips and line the sides of the tin. My cake was 6.5cm high, so the strips needed to be approximately that high.
Ensure that there are no gaps (it doesn't matter if the edges resemble more of a patchwork quilt than a sturdy wall as they will be covered by chocolate).
Stir and loosen the raspberry gel.
Spread 1/2 the gel over the bottom sponge.
Place 1/2 the Whipped Coconut Cream in a piping bag and thinly pipe over the raspberry gel (this prevents the gel and cream from mixing). Use a palette knife to gently spread the cream to cover the Raspberry gel.
Place the meringue on top of the cream, trimming it to fit if required.
Spread 1/2 the curd over the meringue.
Sprinkle strawberries and blueberries over the curd.
Top with the remaining curd.
Place the meringue layer on top of the curd.
Spread the remaining raspberry gel on top of the meringue.
Pipe the remaining whipped coconut cream on top of the raspberry gel, and gently spread to cover the gel.
Place the circle sponge on top, trimming the edges of the sponge walls if required.
Place the tin in the fridge for at least 2 hours (I left mine overnight and it was fine) and then in the freezer for 1 hour before coating in the Chocolate sauce.
CHOCOLATE COATING
INGREDIENTS
1/2 cup + 1 tablespoon Maple Syrup
3/4 cup Cocoa
1/2 cup Water
1/2 cup Coconut Cream
2 teaspoons Vanilla Extract
2 1/2 teaspoons Gelatine
2 Tablespoons Water
1 cup Desiccated Coconut
INSTRUCTIONS
Place all ingredients (except for the Gelatin, 2 Tablespoons of water and Coconut) in a saucepan and bring to a rolling boil over medium heat, stirring continuously.
Boil for 2 minutes, stirring continuously. The mixture will be shiny and thickened.
Take off the heat and allow to sit for 3 minutes.
Meanwhile, sprinkle the gelatin over 2 tablespoons of water and allow to sit for 5 minutes.
Add the gelatin mixture to the chocolate and whisk until dissolved.
Allow to sit for 3 minutes.
Remove the Pavlington Cake from the freezer and gently remove from the springform tin.
Place the Pavlington on a wire rack over a baking tray (this catches the chocolate drips- the left overs taste awesome!).
Pour the Chocolate coating evenly over the Pavlington.
Use a metal spatula (or flat knife) to spread the coating over the side edges of the coat. Do this 2-3 times to get an even covering.
If necessary, reuse the chocolate that has dripped into the tray.
Once the sponge is completely covered sift the coconut over the top and sides (you may need to get messy and throw the coconut over the sides).
Return to the fridge and allow to set for at least 1 hour before serving.
Very carefully, transfer to a serving plate before serving.
Keep in the fridge.
HAPPY (almost) AUSTRALIA DAY!
Being an Aussie means you take certain things for granted about the rest of the world. I assume that everyone loves Vegemite (who wouldn't rejoice in the salty leftovers of beer making?!), that thongs are formal attire and that 'mate' is a unisex term to refer to everyone from a compete stranger to your life companion.
Being a remote Island, it's fair to say that we have our own culture (not to be confused with couture - the old blue singlet top and uggies may never make it to the catwalks of Milan), language (and let me inform you non-Aussies that we have many dialects that make it even more complex...heyyyyyy) and traditions.
Many of our traditions are embedded in food; pavlova, vanilla slice, anything with Milo, BBQ shapes, Tim Tams, pies with sauce, snags and of course Lamingtons.
Lamingtons; fluffy sponge cake covered in melted chocolate and rolled in coconut. There has been variations of the popular treat (strawberry or chocolate sponge) but who can go past the traditional Aussie favorite? They're in every bakery, at school tuckshops and fetes. There are even strict criteria as to the proper size of each lamington as dictated by the CWA (who have written the Aussie Baking Bible!).
These are my GF, DF, Processed Sugar free, Paleo Lamington CupCakes.
I have filled mine with cream, mainly because I look for any excuse to eat Whipped Coconut cream. You could also add some strawberry jam or eat them plain. Either way they need to be stored in the fridge or the chocolate will melt.
The cupcakes... the flamin' cupcakes! (as Alf Stewart would say in his best 'Home and Away' slang). These where a labor of love and sweat (sweat because it was 40°C+ outside and I was dripping in it!). For those chemistry cupcake nerds out there, I did some research and took inspiration from Stefani at the Cupcake Project. All 3 versions had the same basic ingredients (egg, flour, baking powder, milk, maple syrup), with alterations in baking soda, the amount of milk and maple syrup and the methods used.
What did I discover? That even bad cupcakes are still good, but the best ones are awesome. My trials revealed that baking soda was not needed, but due to the Coconut Flour more liquid was. Stefani gives great advice; she said don't overwork the mixture and don't rush the process. For this reason the best cupcakes where whisked on no higher than medium.
Coconut flour doesn't rise a lot (if it all) so don't expect these cupcakes to dome like your normal flour cupcakes. The texture should be soft; if it's too firm/tough then the batter may have been overworked.
So, strewth! Move the Commodore to get to the Skyline to move the Land Cruiser. Jump on the frog and toad and get baking, CWA style!
LAMINGTON CUPCAKES
Makes 5 Lamington cupcakes
VANILLA CUPCAKES
INGREDIENTS
2 eggs, separated
3 Tablespoons Maple Syrup
2 teaspoons Vanilla Extract
1/4 Cup Coconut Flour
2 teaspoons Baking Powder
3 Tablespoons Milk (of choice)
1/2 teaspoon vinegar
100 grams Chocolate (see recipe below)
1/2 cup Desiccated Coconut
1 cup Whipped Coconut Cream (see recipe below)
INSTRUCTIONS
Pre heat oven to 175C/350F.
Place egg whites in a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the egg yolks and whisk on medium until combined.
In a separate bowl sift the coconut flour and baking powder.
In a separate bowl add the vinegar to the milk.
With the mixer on medium/low add the flour mixture and the milk mixture alternatively in 2 rounds. Whisk until everything is just combined (not over mixed).
Place 5 cupcake liners in a tray and spray.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 17-20 minutes.
Remove from the oven.
After 5 minutes remove from cakes from the tray and allow to cool.
Once cool, remove the wrappers and dip into the melted chocolate, covering the whole cake.
Roll in desiccated coconut and Refrigerate.
Once the chocolate has set, cut the cakes in half and spread with whipped coconut cream.
Return to the fridge until ready to eat.
CHOCOLATE
Makes 100 grams
INGREDIENTS
1/4 cup Coconut Oil
1/4 Cup Cocoa
1 tablespoon Maple Syrup
INSTRUCTIONS
Melt the coconut oil over a very low heat.
Once melted, add the maple syrup and stir.
Add the cocoa and whisk until combined.
Allow to cool slightly before coating the cupcakes.
Left over Chocolate can be stored in the freezer for future use.
WHIPPED COCONUT CREAM
INGREDIENTS
1 can Canned Coconut Cream, lid removed and placed in the fridge over night
2 teaspoons Vanilla Extract
2 teaspoons Maple Syrup
INSTRUCTIONS
Spoon the thickened cream out of the can, discarding the watery remains.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.The key is to forget about the cream and leave it to whip for at least 5 minute.
Place the whipped cream back in the fridge to thicken before spreading on the cupcakes.
So I used to have 5 minutes free in my day...not anymore; I discovered Pinterest!
I know... I'm a bit late.
I'm like one of those sad people who comes late to a party wearing a tie-dyed t-shirt, rambling on about how cool Balki from 'Perfect Strangers' is and does the shopping trolley move on the dance floor. Not only a late starter but a dag as well!
I'm like one of those annoying people who can't stop talking about how cool their first gen iPad is.... And it was; back in 2009!
As it turns out I was already on Pinterest, long before I discovered Pinterest. Many of my photos and recipes have been pinned and shared by others. It's a bit surreal seeing your food flash by on the computer screen, but I'm just happy someone is actually reading my blog!
Pinterest has shown me so many talented people; their tasty recipes, beautiful photography and innovative food ideas. I've created a Pinterest board of called 'Recipes to Convert'. These are photos and recipes of tasty food that are not gluten, dairy or processed sugar free... and most certainly not Paleo. It has always been my intention to provide recipes that are taste and look just like 'normal' but are much healthier for you. Surely a healthy dessert should be the normal?!
So follow me on Pinterest here; and feel free to pin me!
The inspiration for this 'Apricot Pecan Chocolate Mousse Tart' comes from Desserts for Breakfast . Stephanie created such a pretty dessert that I just had to be able to eat it. So now for the GF, DF, Processed Sugar free Paleo version.
APRICOT PECAN CHOCOLATE MOUSSE TART
Inspired by Desserts for Breakfast
Makes 6 small tarts or 1 large Tart (using a 8 or 9 inch tin)
CHOCOLATE PECAN TART
INGREDIENTS
1/4 cup pecans, grounded (or another nut of your choosing)
1/2 cup coconut flour (available from health food and specialty stores)
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, softened
1/4 cup maple syrup (you could substitute honey etc)
1 egg
1 teaspoon vanilla
INSTRUCTIONS
Preheat the oven to 175C (350F).
Grease/Spray 6 small tart tins, or what ever size you choose (this recipe could be done as a normal size tart).
Mix the dry ingredients in a blender.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and blend until combined.
Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
Divide the mixture into 6 even balls.
Press each ball into a greased mini tart tin; covering the bottom and up the sides of the tin.Trim the edges of the tart to make a nice clean edge.
Pierce the crust several times with a sharp knife. Bake for 13-15 minutes.
Remove from the oven and allow to cool completely.
CHOCOLATE MOUSSE
This recipe is sufficient when making 6 small tarts.
The recipe may need doubling if making a large tart; or double it anyway.
It tastes amazing!
INGREDIENTS
2 small (or 1 large) Avocado
1/3 Cup Cocoa, unsweetened
1/3 Cup Maple Syrup
1 Tablespoon Vanilla
1 Tablespoon Coconut Cream.
INSTRUCTIONS
Place the avocado, cocoa, maple syrup and vanilla in a blender.
Purée until smooth with no lumps or bumps remaining.
Taste the mousse at this stage. If there is still a strong taste of avocado add an extra Tablespoon of cocoa and maple syrup.
Transfer the Mousse mixture or the bowl of a kitchen stand mixer with a whisk attachment.
Add the coconut cream and whisk the Mousse until creamy.
CHOCOLATE
This makes 100 grams of Chocolate.
Store left over chocolate in the freezer for future use
INGREDIENTS
1/4 Cup Coconut Oil
1/4 Cup Cocoa
1 Tablespoon Maple Syrup
INSTRUCTIONS
Over a very low heat melt the coconut oil.
Add the maple syrup and stir.
Add the cocoa and stir until combined, ensuring no lumps.
Allow to cool slightly before using, or keep in freezer for future use.
CONSTRUCTION
INGREDIENTS
6-8 apricots (ripe but not too firm), thinly sliced
Apricot Jam (see recipe below)
INSTRUCTIONS
Place a cooled tart case on a serving plate.
Pour melted chocolate into the tart until the bottom is covered by a thin layer of Chocolate.
Place the tart in the fridge until the chocolate is set (approximately 30 minutes).
Once set, spoon the mousse into the tart crust.
Fill the tart to just below the tart edge.
Arrange the apricot slices on top the mousse (I placed mine in a circular pattern to look like a rose...well I tried to make it look like a rose anyway!).
Lightly brush the apricot slices with warmed Apricot Jam.
Optional; sprinkle with chopped pecans.
Serve immediately or store in the fridge.
APRICOT JAM
INGREDIENTS
1 cup chopped Apricots (the softer the better)
1 Tablespoon water
1 teaspoon gelatin
INSTRUCTIONS
Place the apricots and half the water in a saucepan and bring to the boil over a low/medium heat. Ensure that you stir regularly to prevent the apricots sticking to the bottom of the saucepan.
At the same time add the gelatin to the remaining water and allow to sit while the Apricot boils.
When the Apricot mixture boils, turn down the heat and add the gelatin, whisking it in.
Simmer for 8-10 minutes.
Mash/blend the mixture to create a smooth Jam.
Store in the fridge.
Today I went on a quest. Not a geeky, dwarf/troll quest when you can say you're a warrior but in reality you're 45, in your jocks and still live with your mum.
A cupcake quest.
A Banana Cupcake Quest.
I had to wrestle the eggs, conquer the coconut flour and rise above the baking powder to be triumphant... but it was not without losses. The chickpeas became a casualty early on as they showed signs of mental strain (they were too nutty!) and the arrowroot bowed out on account of social incompatibility (it didn't mix well!). Four lives (batches) later I conquered the kitchen trolls and reached bananatopia.
Finally, a version that had the right banana flavor without any compromise on texture.
My quest was complete! And In the end there was only 1 winner... me as I got to lick the Butternut Snap Cookie Dough Frosting bowl.
The frosting is a version of this recipe. If you prefer you can substitute Chocolate frosting or drizzle caramel over each cup cake whilst still warm.
BANANA CUPCAKES WITH BUTTERNUT SNAP COOKIE DOUGH FROSTING
BANANA CUPCAKES
INGREDIENTS
2 eggs, separated
1/2 cup Maple Syrup
1/2 cup Banana, mashed
1/2 cup Coconut Flour, sifted
4 teaspoons baking powder
6 Tablespoons Milk
2 teaspoons Vanilla Extract
INSTRUCTIONS
Preheat the oven to 175C/350F
Place 8 cupcake liners into a muffin tray and grease.
Place the egg whites in the bowl of a kitchen stand with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Add the maple syrup slowly whilst still whisking.
Add the mashed banana and vanilla extract.
Continue to whisk.
Add the egg yolks and whisk until combined.
In a separate bowl sift the coconut flour and baking powder.
Add the dry ingredients to the wet and whisk on low til combined.
Add the milk and whisk on high until combined.
Spoon cupcake mixture into the liners, smoothing the top of each cake.
Bake in oven for 23-25 minutes, or until cooked through.
Remove from oven. Allow to cool in the tray for 10 minutes before removing from the tray.
Cool completely before frosting.
BUTTERNUT SNAP COOKIE DOUGH FROSTING
INGREDIENTS
1 cup Almond meal
2 Tablespoons Arrowroot
2/3 cup Desiccated Coconut
1 1/2 Tablespoons Golden Syrup
1/3 cup Maple Syrup
1/2 teaspoon Vanilla Extract
1 1/2 Tablespoons Coconut Oil, softened (not melted)
1-3 Tablespoons Milk (depends on how thick you want the frosting to be)
INSTRUCTIONS
Place all the indigents (except the milk) in a blender or kitchen stand bowl (a mixing bowl would work if you have strong arm muscles) and blend/mix/stir until combine.
Add the milk, 1Tablespoon at a time until the right consistency is reached.
The frosting can be thicker if spreading onto the cupcake; more milk may be required if using a piping bag.
Pipe/spread onto the cupcakes.
Sequels can be awesome.
Teenage Mutant Ninja Turtles 2; Best movie ever! So much naughty turtle action with a wicked sound track (Can anyone else do the Ninja Rap?!)
Terminator 2; Sarah Connor with her guns of steel, young Eddie with a big Arnie.
Sequels can be tragic!!
For example; I am currently watching 'The Butterfly Effect 2'. It's terrible... but I can't stop watching. It's essentially the same plot line as the original, just with D grade actors and a side of soft porn. No, not even a bad toilet sex scene will make up for this travesty.
'Cruel Intentions 2' has essentially the same script as the original movie but somehow manages to be so, so bad. So Bad!
'Sex and the City 2'- need I say more?! Why, why didn't they leave well enough alone? A great TV series; worlds worst movie! And now when ever I watch the original series all I can see is the wreckage that was Carrie and Aiden in Dubai. Never thought I'd feel sorry for Big.
In order for a sequel to stand on its own two feet it has to have it's own story line, and not simply be a continuation of the first (otherwise why not just make one super long movie?).
It needs to have actors in it (as opposed to just having people mono-tonally reading a script).
And it needs to try. I hate how movie executives just assume because the first movie scored them a lot of money that we will blindly pay to see the second. Won't be doing that again Mr Darren Star!
Sequels; love them or hate them, they are an easy option. Easy for us to remember not to watch them!
Got old bananas? Soft, gooey, nearly ready to be put in the bin bananas?
Whilst any and all sequels 'starring' actors that sound more like celebrities should be instantly binned, spotty bananas should be saved and savored.
Over ripe bananas are perfect for cooking, and when paired with gooey caramel in this cake they taste awesome... think Ninja Rap awesome!
Start to make the caramel first, and then begin the cake whilst it is simmering.
It lovely warm, but tasty cold, and I love to eat it with Whipped Coconut Cream.
BANANA CARAMEL UPSIDE DOWN CAKE
CARAMEL SAUCE (adapted from Urban Poser)
Make the sauce first
INGREDIENTS
1 can Coconut Cream (organic or low/free preservatives), opened and in fridge overnight or at least 2 hours.
1/2 Cup Maple Syrup
dash of salt
2 teaspoons vanilla extract
INSTRUCTIONS
Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
Bring mixture to boil, then reduce to medium heat.
Allow the mixture to simmer for 10-15 minutes.
The caramel should be golden and slightly thick; but not as thick as when made for separate use.
Allow to cool slightly.
BANANA CAKE
INGREDIENTS
4 eggs, separated
1/2 cup mashed Banana, use over ripe bananas
1/2 cup Maple Syrup
1 Tablespoon Vanilla Extract
3/4 cup Coconut Flour
3 teaspoons Baking Powder
1/2 cup water/milk of choice
INSTRUCTIONS
Preheat the oven to 175C/350F
Grease (but do not line) a 20cm (8 inch) cake tin (NOT a springform tin)
Pour the caramel into the tin and spread over the base.
Place the egg whites into a clean bowl of a Kitchen stand with a whisk attachment fitted.
Whisk the egg whites on high until medium peaks form.
Slowly add the maple syrup whilst still whisking.
Add the Banana, vanilla extract and continue to whisk.
Add the egg yolks one at a time until incorporated.
In a separate bowl, sift together the dry ingredients.
Add the dry ingredients to the wet and whisk on low to combine.
Add the water/milk and whisk on high.
Pour the cake mixture evenly over the caramel.
Bake for 30 minutes or until cooked through.
Remove from the oven and allow to rest for 10 minutes.
Run a knife around the edge of the tin and invert the cake onto a serving plate/tray.
If any caramel is stuck on the bottom of the tin, remove it and spread over the cake.
Can be served warm or cold.
As every parent does, I think my kids are the smartest, most gorgeous, best kids in the world! The following story may prove otherwise.
Today I was out shopping with my boys in a women's clothing store. Whilst I was searching for flattering Lycra (an impossible task I know!) they played peekaboo amongst the neon colored track pants, loudly shouting "boo" every 30 seconds as one of them emerged from the 80's inspired velour. They still sound smart and gorgeous don't they? Even quite cute, as long as you weren't in ear shot of the high pitched squeals.
I then had to try on some clothes, so off to the change rooms we went. Unfortunately for the teenage girl in the next stall there was a gap between the floor and the walls...And yet another game of peek-a-boo! They still sound smart... don't they? Probably not that cute to the girl in the next change room.
So we are left with smart... After the change room shenanigans we moved into the shoe area. Almost 2 year old S decided to play a spinning game. Around and around he went until he got so dizzy he fell into a rack of shoes! After I had rescued him from the flashy heels I put him back on the straight and narrow (something I'm sure to have to do many times in years to come!), or so I thought. Instead of walking forward he veered left like a drunken sailor, straight back into the shoes! This continued a few more times until he finally got his land legs back again.
So... my kids are the smartest, most gorgeous, best kids in my world and that's all that matters!
We have a giant apricot tree in the backyard. I bought it as a small tree from a nursery a few years ago and now it towers over the fence. This year we were lucky enough to get a crop before the heat and bugs got to the apricots. I've been stewing apricots and eating them with Whipped Coconut Cream for brekky before a long run for energy, and I even made jam.
This cake is moist, soft and delicious. You'd never know there were chickpeas in it!
No apricots? Try using nectarines or plums instead. As with all things in life (well, maybe not the Moussaka I have in the oven for dinner!), it's best eaten with Whipped Coconut Cream
ALMOND, HONEY AND APRICOT CAKE
(adapted from Taste.com.au)
Makes 16 pieces (approx 132 calories per piece)
INGREDIENTS
180 grams Chickpeas, canned and drained
3 eggs, separated
1/3 cup plus 1 Tablespoon Coconut Flour
1 cup almond meal
1 teaspoon ground cinnamon
3 teaspoons Baking Powder
1 cup milk of choice
1/2 cup Honey
1 teaspoon Vanilla Extract
8-10 ripe apricots, halved, stone removed
INSTRUCTIONS
Preheat oven to 175°C.
Grease a square 19cm (base measurement) cake pan.
Line base and sides of the pan with baking paper.
Add chickpeas to a blender and purée.
Add the coconut flour, almond meal, baking powder and cinnamon and blend until well combined.
Using the mixing bowl of an kitchen stand mixer with a which attachment, whisk the egg whites until medium peaks form.
Add the honey and continue to whisk until well combined.
Add the vanilla extract and egg yolks and whisk.
Alternately, add the purée mixture and milk to the mixing bowl in 2 stages.
Ensure to whisk until well combined with each addition.
Pour mixture into the prepared tin and place apricots, cut side up, evenly over cake.
Bake for 1 hour, or until a skewer inserted into the cake comes out clean.
Leave the cake to cool in the tin for a minimum of 10 minutes (can be longer if serving cake cold).
Can be served with whipped coconut cream
It's easy to make New Years Resolutions. For most people they're lofty, generic statements that come with no commitment. For example; I will get fit, I will be a better person, I will spend less time on Facebook (we all know how long that will last!)
For a lot of people New Years Resolutions are no more than an expensive gym membership that doesn't get used past February and a vague reminder of an awesome New Years Eve. For this reason I have chosen this year to set goals instead.
Now, it might seem that goals and New Years Resolutions are the same thing; they are both aspirational things you would like to achieve, but with goals comes measures and steps. Setting the end point (the goal) means you need to create the strategies to get there... dare I say it, you need to plan the journey (I can feel myself gagging as I write that!).
I have set goals for 2014 that I think are really achievable, but will take a lot of work to get there. In doing so, I will have to work all year to achieve my goals instead of being able to complete a New Years resolution in an afternoon. It will keep me on track... as well as crazy busy and fit!
These are my goals. By sharing them with you I am now accountable to someone other than my own obsessive self!
2014 Goals
I will run 2 half marathons
I will do 5 obstacle courses (Tough Mudder, Spartan, etc.)
I will bench press using 24 kg dumbbells on each arm (even if only 1!)
I will run a minimum of 20kms per week during day light savings time
I will run to Oxley
I will run to Milawa
I will get at least 1 recipe share/shout out from a blog that I follow before July
I will earn $$ from my blog (even $1 is enough!)
I shall report back in 12 months!
These tarts are a part of my current love for Cherries. It's cherry season here at home so I have been creating a huge mess removing the pips myself. For the sake of your benches (mine are now a shade of pinky red) frozen cherries work just as well.
I must say I never liked Cherry Ripe Chocolate bars growing up...especially when I found out their ingredients. Let's just say this recipe gives you the flavors without the numbered nasties!
CHERRY RIPE TARTS
Makes 6 tarts
CHOCOLATE TARTS
INGREDIENTS
1/4 cup almond flour
1/2 cup coconut flour (available from health food and specialty stores)
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, softened
1/4 cup maple syrup (you could substitute honey etc)
1 egg
1 teaspoon vanilla
INSTRUCTIONS
Preheat the oven to 175C (350F).
Grease/Spray 6 small tart tins, or what ever size you choose (this recipe could be done as a normal size tart)
Mix the dry ingredients in a mixer.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and blend until combined.
Form a ball with the mixture, wrap it in plastic and place in the fridge for 20 minutes.
Place the mixture ball between 2 sheets of plastic/baking paper and roll until thin.
Using the base of a larger tin or plate, cut out a circle and place in greased tins.
Trim the edges of the tart to make a nice clean edge.
Pierce the crust several times with a sharp knife.
Bake for 13-15 minutes.
Remove from the oven and allow to cool completely.
CHERRY-COCONUT FILLING
INGREDIENTS
300 grams Cherries (fresh or frozen)
1 1/2 Tablespoons Maple Syrup
1 1/2 Tablespoons Water
1 Teaspoon Vanilla Extract
1 1/2 Tablespoons Water
3/4 Tablespoon Arrowroot
1/3-1/2 Cup desiccated Coconut
INSTRUCTIONS
Place the cherries, water, maple syrup and vanilla in a small saucepan and bring to a slow boil.
Allow the mixture to simmer for 5 minutes then remove from the heat.
If the cherries have not broken down sufficiently use a hand blender or masher to make a smoother texture.
In a separate bowl combine the extra water and arrowroot until smooth.
Add the arrowroot mixture to the cherries, stirring to combine.
Return to the heat until the mixture thickens.
Place in the fridge for 1 hour.
After 1 hour stir in the coconut.
Divide Cherry-Coconut filling evenly between the tarts.
Pour melted Chocolate (recipe below) over each tart.
Allow to set in the fridge for a minimum of 1 hour before serving.
Keep refrigerated.
CHOCOLATE
INGREDIENTS
1/4 Cup Coconut oil
1/4 Cup Cocoa
1 Tablespoon Maple Syrup
(the above ingredients can be substituted for 100grams of Chocolate which is then melted in a double boiler and used to top the tarts)
INSTRUCTIONS
Over a very low heat, melt the coconut oil in a small saucepan.
Add the maple syrup and cocoa and whisk until combined and slightly thickened.
Allow to sit until slightly cooler, but not lumpy. Pour evenly over the tarts.
(if not using the chocolate immediately, pour it into a lined dish and freeze. It can be melted over a low heat when needed.)
