Sharing is Caring

I made this luscious Salted Caramel and Vanilla Cheesecake for a staff morning tea today to a wonderful reception.  The entire cake lasted around 15 minutes before it was absolutely demolished by my colleagues - a fantastic compliment.  As a result, I had no time to take a beautiful picture and so today, my photograph is stolen from the Donna Hay website and I promise that it did look exactly like this! This recipe is one of my all time favourites and always goes down a treat - just usually not quite this fast.  I am so very pleased that it brought so much pleasure today.  After all, food is about bringing people together and sharing that love. 

F. x

Pecan Perfection

I am a very lucky girl.  I am a very lucky girl because I have a very lovely neighbour who sensed my slight (enormous) desperation to bake and not only offered her oven, but also her company.  As a result, we had a fantastic afternoon baking and one of the fruits of our labour, these to-die-for Date and Pecan Pies.  The title "Date and Pecan Pies" in no way do them justice or in any way express just how delightful they are. 

To begin, we made a beautiful, buttery sweet shortcrust pastry which was no mean feat in the heat of Blackwater.  After many a roll and cut and put the pastry back in the fridge, we had twelve mini tart shells and one small flan (made with the leftover pastry - waste not, want not).  These were popped into the fridge before we did quite a few delicious things.  First, dates were chopped and soaked in copious amounts of Tia Maria.  As if that wasn't exciting enough (you simply cannot understand how much I have missed baking), luscious dark chocolate was also melted with butter and I don't need to tell you how much I adore melting chocolate.  Independently fantastic, these two were then combined with dark brown sugar and cream to form the most wonderful smelling concoction
 - heaven! 

The sickly sweet mixture was poured into our tart shells, topped with pecans and baked in the oven.  Or should I say, poured into tart shells, topped with pecans, carried across the landing and baked in Nykea's oven.  Oh, to have an oven!  What a treasure it will be! 

Out of the oven, the pies did not disappoint aesthetically. This was improved further by the ridiculous Tia Maria caramel sauce that was made so as not to waste the mixture drained off the soaked dates.  A dollop of cream and a river of sauce accompanying our dainty, homemade pies provided the perfect finale to our neighbourly evening barbeque.

Cheers!

F. x

What's Cooking?

Look very closely and what you do you see? Why it's ingredients to make buttery, biscuity pastry.  Stay tuned my lovelies...someone's been baking today!

F. x

Comfort.

Chocolate is nature's way of making up for Mondays -- Anon.

When it all gets too much, there is but one place to go...chocolate.  I am dreaming about being able to bake these chocolate-y comfort cookies some day soon but until then I will stare longingly - as I'm sure you already are!  I have said time and time again, and strongly maintain, that staring into a bowl of melting chocolate is one of the most theraputic and calming things you can do.  Naturally, these amazing 'chunks' of heaven involve this very process.  Melted chocolate rivers gently folded with dry ingredients before yet more chocolate chips are added.  Comfort in the truest of forms, these are truly divine. 

Just what the doctor ordered.

F. x

Apple-y, Donut-y Fabulicious-ness

As you can see, these Apple Fritters from blogger Seemingly Greek (as featured on one of my favourite blogs, Best Friends for Frosting) are so good that they have me inventing new words!  All the sweet, crunchy outer - light inner that you are after in a donut without the hassle of yeast and everything else that goes along with making a donut from scratch. 

These apple fritters were the easiest things to make and even better, don't go soggy when you make them in advance and store them in the fridge.  While this site is American, and recommended a typical American glazed approach, I simply coated the fritters in caster sugar as soon as I took them out of the pan.  They are just mounds of golden delicious-ness and mind-blowingly phenomenal.  Whether you have them hot out of the pan with a dollop of icecream or sneak a little nibble out of the fridge, these will not disappoint any sweet craving you might have. I recommend that each and every one of you share in this bliss and make them this instant.  Comfort food at its best.

F. x

Chocolate Hazelnut Deliciousness

Well hello, my lovelies.  Hasn't it been a while?  Even though I have continued to create delicious morsels, it has taken a certain telecommunications company a ridiculously long time to sort out our internet situation in our new home.  However, good things come to those who wait (and goodness knows how long it feels I have waited!) and here I am again.  Just to make up for such a long absence, I am going to share with you one of my favourite recipes for a sweet fix - naturally, chocolate-based.

This Chocolate Hazelnut (faux) Fudge is easy as pie, and even easier than that.  It combines two of my most favourite ingredients, dark chocolate and sweetened condensed milk.  Both of these ingredients are just too fabulous on their own so you can only imagine how wonderful they are in combination.  The reward you receive for such a small amount of work is to die for....beautiful dark squares bejewelled with crunchy hazelnets. Oh, yes please!

The thing to keep in mind with this recipe is that even though I have used hazelnuts (I just happened to have them in the pantry at the time), any nuts that take you fancy would suit.  I am yet to try with pistachios but love the idea of the visual aspect, bright green contrasted against the dark chocolate...amazing!

For this delightful Faux Fudge you will need, 350 grams of chopped dark chocolate (minimum 70% cocoa solids), 1 can of sweetened condensed milk, 30 grams of unsalted butter, a pinch of salt and 150 grams of chopped hazelnuts.  Pop the chocolate, condensed milk, butter and salt in a heavy based saucepan over a low heat, stirring to melt.  What you will get is a stunningly smooth, glistening and luxurious chocolate lava, too good for words.  Stir the nuts into this mixture well and feast your eyes as you pour into a 23 centimetre slice square (or something similiar).  Use a spatula to smooth over the top.  This step, while being incredibly important, also works in the cook's favour and you can sample your wares prior to setting.  Allow the fudge to cool and refrigerate until set.  If you can leave it alone long enough to set, turn the fudge block out onto a board and cut into small squares. Nothing is better than cutting into the monochromatic fudge block to discover the bright hidden treasures that are the hazelnuts. Even though the glutton in you will be tempted to make the portions slightly larger, believe me, less is more with this rich indulgence. I then layer the pieces between baking paper and keep in the freezer.  This just allows it to keep for longer, although the fridge is also fine.  Surprisingly, the fudge is still soft enough to eat, kept in the freezer, but if you can't leave it for five minutes before you munch, watch out for those nuts!

F. x

Mr and Mrs Strawberries and Cream

Well this Mr and Mrs are now residing in Blackwater!  Everything is going well despite a few initial hiccups.  Sadly, I arrived to an oven that is not in working order so naturally, am DEVASTATED! I am now on the countdown until it gets fixed - be prepared for updates.  Not one to be a downer, I have been trying to work around this slight speed bump by hunting down "no oven required" recipes.

Seeing as it is unbelievably toasty warm in happy little Blackwater, I felt it apt that my first Central Queensland post be a heat extinguishing number.  Introducing my delightfully refreshing Strawberries and Cream Sparkling Iced Tea.  Gloriously crimson in colour, icy cold and deliciously fresh with strawberries and lime, all this tea needed was a touch of sparkling water for added class and glamour.  Serving it up with lunch, which my husband had come home for (in itself so quaint and country) I felt need to "man it up" a tad with the most fabulous "tousche" glass for my Mr.  Seeing how adorable they looked together, I couldn't help but take a quick snap of our Mr and Mrs Iced Teas.  Now let me whole-heartedly assure you that these tasted just as amazing as they look and definitely hit the spot!

F. x