My baking has been a bit off the last couple of weeks and I am not sure if it is the distractions that have hit me off guard or my lack of judgement or concentration in my food – for instance, I managed to bake some horrific hot cross buns this weekend which I threw away because I was that unhappy with them… Lets hope it gets better as I have a big birthday vision to bake for this weekend 🙂 On to my Easter post, last week was a long week both with work and emotionally and so I thought I would put my hardships aside and bake some Easter goodies for my extended team at work. I will be completely honest here and say that the presentation of these cupcakes are fantastic, 10/10 I can quote. I found the recipe from a Lindt Maitre Chocolatier which sounded promising. The icing is interesting, a little tangy but the roasted coconut balances it out. I found the carrot cake cupcake to be a bit bland and not light at all, I really should have used my mom’s amazing carrot cake recipe which I will definitely do next time. What am I trying to say? If you have your own delish cupcake recipe, use that and decorate accordingly… I won’t post the recipe as I wouldn’t recommend using it but you can find it here for your reference. I will, however, share some of my fun photo’s with you. Enjoy!
This decadent dessert seems to be a classic favourite in England yet I had always shied away from ordering it until a few months ago I had the privilege of having a little taste (this may have turned into a big taste) of it whilst lunching… To my amazement, the “banoffee toffee” lover who I had been lunching with was very keen to attempt our very own pie at home…. After a little procrastination plus a couple of months, we joined forces and gave it a go today and as luck will have it, we turned out to be a good “first timer” team 🙂
I won’t repost the full recipe but the scrumptiousness below says it all. You can find the recipe here.
A colleague sent around an email late yesterday afternoon to say that our company was having a bake sale today to raise money for our colleagues in NY who were affected by Hurricane Sandy. This gave me the perfect opportunity to make one of my most favourite childhood food memories a reality again… My mama grew up in New Zealand and one of her dearest childhood friends, Janet, shared this Pineapple Cheesecake recipe with her. Mama used to make this recipe for us growing up and I can (without a single doubt) say that this is one of my favourite cakes of all time. The texture of the pineapple and the bite of the lemon come together like a seductive tango on the tongue which will leave you with a grin that will last for some time.. It is one of those cakes that is so good, you don’t want to share it with the fear of having none for later, but yet want everyone to experience the delicious taste you have dancing around in your mouth… do yourself a favour and give this a go! 🙂
– 1 packet ginger nut biscuits – crushed
– 100 gms melted butter
– 250gms whipped cream
– 2x 250gms cartons smooth cream cheese
– 1 tin condensed milk
– 1 tin drained crushed pinapple
– 2 dessert spoons gelatine dissolved in 1/4 cup boiling water
– juice of 2 medium lemons
1. Combine together the biscuits and melted butter and press in the bottom of a greased springform tin.
2. Mix cream cheese, lemon juice and condensed milk together in bowl.
3. Add crushed pineapple and mix.
4. Add the gelatine dissolved in boiling water, mixing while adding.
5. Fold in whipped cream with a big spoon to keep the mixture light.
6. Pour into prepared tin with ginger biscuit base. Smooth out.
7. Refrigerate overnight. (always best although if you’re in a hurry, 3-4 hrs in fridge)
8. I decorated with a bit of zested lemon rind but Mama usually adds a pretty flower in the middle. 🙂