Inspired by this lovely idea the other day, I thought I’d whip up some home-made chocolate hearts to serve with an old recipe for chocolate mousse pie. You can stick whatever you like onto the hearts and they’re super easy, yet make chocolate desserts and cakes looks so cute.
And although I don’t feel so creative lately with recipes and such, I couldn’t let Valentines go by without making something. Particularly something so rich, decadent and full of cream.
I hope everyone has a great day with someone cuddly to spend it with
These are some cute muffins I baked the other day. I’ve felt a bit flat re: blogging recently, the possible loss/downgrade of Flickr is making me sad and I’ve lost my mojo a bit with recipes, so this is just a simple one.
They’re lovely though! And great to freeze for heating up later.
I’ll be back another time with another recipe post when the weather’s a bit cooler and I feel like baking again
Because of the power board being upgraded at our place along with a heatwave, for the past few days we were on a staycation at Southbank not too far from us! We stayed in a lovely hotel with a beautiful view, nice food and lots of fun places nearby.
The first building is a new tower being built in Brisbane and the 3rd pic down is my old alma mater and where my other half works now.
Have a lovely weekend all.
Have a lovely, fun weekend all. We’re in for some massive storm cells up here apparently, joy! Wish us luck.
(some gorgeous hydrangeas recently)
Trust me, once you try Lyles golden syrup, you’ll never go back to the stuff in the squeezy bottle, it’s amazing; sort of deeper and darker and more treacly in flavour. If you’re not into golden syrup though (but honestly why?), then you could always make this a honey cake or maple syrup cake, those would be good too.
And yes we’re Aussie, not British, but golden syrup is a bit of an institution here so I think it’s appropriate.
Baking with so much sugary syrup is tricky; this cake goes a very dark golden and sank in the middle just a bit when it came out of the oven (I opened the door and checked the cake a bit too soon and also, in retrospect, using a light coloured tin would be better). But the flavour and texture is so wonderful (dark, sweet and soft, a bit like gingerbread) and anyway, I just piled over some icing to hide the not-so-perfect top.
Oh and happy Straya Day for Tuesday 26th everyone Let’s also not forget our Indigenous Australians ♥ it’s not always the happiest of days for everyone.
This isn’t really a recipe but so good I had to share (and I’ve not had a lot of time for proper recipes/blogging lately).
Although, popcorn with ice cream isn’t quite as genius an idea as I originally thought since it’s all over the internet
So basically, find some vanilla bean ice cream, pile over as much caramel flavoured popcorn as you can, drizzle over melted chocolate then scatter over some coarse sea salt. Blissful.
So in the interests of being healthy this January due to some questionable food choices recently, I made a pot of lentil soup!
Lentil soup will always be one of those comfort foods for me; this one’s thick, hearty, spicy and was brilliant with toasted, buttered sourdough.
Mmmm health food!
Haha but anyway, I put these super easy, beautiful trifles together for the Christmas/holiday season. I mean I wouldn’t do this sort of thing outside of celebration times but for a fun dessert, they look so whimsical and cute and well, just a little OTT. As with the lemon cake I posted the other day, I used some beautiful edible flowers to jazz them up a bit.
I’ll be honest though and say that, despite having a sweet tooth, fairy floss is way too teeth achingly sweet for me to have a huge amount of it. I went crazy with it for the decorative effect though as it’s really cheap and you can buy it from lolly shops and such.
This is a fairly rustic recipe in that I haven’t added actual amounts or anything but you know, it’s trifle, you can pile in whatever you like really (although I wouldn’t recommend Rachel’s trifle, hah).
I know I said I’d be back in the new year but have a couple of lovely recipes to post from Christmas.
Mostly I prefer a simple cake with one really great flavour. Recently, I baked this sweet, lemony cake with a rich, soft crumb and added pretty edible flowers with fresh strawberries for a summery, festive effect. I changed a couple of things – I halved the recipe and subbed Greek yoghurt for the buttermilk.
And these gorgeous edible flowers make everything look magical! For Brisbanites, I purchased my edible flowers from Food Connect.