Lemon & Poppy Seeds

A Tangy Lemon Tart with Poppy Seed Macarons....

A little celebration desert for my good friends who just arrived home from galavanting around Europe

....ENGAGED!

Congratulations Grace & Shane xx

(ps. Still on prac so the recipe will find its way up here one it's over..5 weeks & counting!)

Milo Raspberry Cupcakes

A chocolate milo cupcake with a milo truffle icing, topped with a wee raspberry

......and

a tad more milo (just to get the point across)!

Homemade Crumpets!

 With the added 'fun' of prac at the moment I don't have a lot of time to cook & blog, 

so please forgive me for not popping up the recipe for this...

it will eventually find it's way onto the page

This One Won't Last Long..

I love the Sunday paper...

It has some pretty good recipes that I lust over but never seem to 

get the time to have a go at.

Today's temptress was one of Donna Hay's little delights, 

(with a few Kylie Millar tweaks here & there...)

Spiced Chai Tea Cake

Eat warm, straight from the oven...

ooh yum

This defiantly won't last long!

1 Cup Boiling water

2 Tablespoons Leaf Chai Tea

1 Cinnamon Quill

1 Cup Sultanas

185g Soften Butter

1 1/4 Cup Dark Brown Sugar

1 Teaspoon Vanilla Paste

3 Eggs

1 1/2 Cups SR Flour

2 Teaspoons cinnamon Powder

2 Teaspoons Mixed Spice

Pop the oven on to 180 degrees to warm up. Pour the hot water over the chai & cinnamon quill & leave to infuse for about 5 minutes. Strain the liquid (keep the liquid!Thats the stuff we are using), pour over the sultanas & leave to the side while you prepare the rest of the mixture. Pop the butter, sugar & vanilla paste into a mixer & beat until light & creamy. Add the flour, cinnamon powder & mixed spice & mix until just combined then add the tea & sultana liquid & continue to mix. Once it's all combined, pop in a lined tin & bake for about 35 mins or until a skewer comes out clean. Brew yourself a cup of tea, sit down with the Sunday papers & Enjoy! x

My First 'Ordered' Cake

This week saw something new in the Kylie Jayne kitchen...

An actual order for my cooking!

So chuffed that someone would actually pay for me to cook...

So here's the cake!

Just a simple mud cake

but an absolute whoppa!

35cm x 35cm

It would have to be the biggest I have ever cooked!

I used the recipe below but tripled the recipe :)

(lots of chocolate!)

The cake had a chocolate set custard centre & chocolate ganache icing.

Cake

375g Butter

1 1/3 Cup Brown Sugar

2 Cups Plain Flour

2/3 Cup Coco Powder

400g Dark Chocolate, melted

¾ Cup milk

4 Eggs

Whack the oven on to 160 degrees, & leave to heat while you whip up the mixture for this delicious treat. Pop the butter & sugar in a bowl & mix with an electric mixer & mix until light & fluffy. Slowly add in eggs, one at a time, then fold through the flour, cocoa & melted chocolate & stir in the milk. Pop the mixture into a lined tine & bake for 1 ¼ hrs or until cooked when tested with a skewer.

I hope that is was enjoyed & that 'Pam' had a very happy 70th birthday!

Hot Cross Macarons

Easter is one of my most favourite times of the year,

And with the added bonus of 5 days off...

Wow heaven!

Instead of chocolate eggs this year I decided on a different treat...

Hot Cross Macarons!

Spiced Macarons, 

Cinnamon Chocolate Ganache

And White Chocolate Crosses.

Almond Macarons

200g Ground Almonds

200g Icing Sugar

2 Teaspoons Ground Cinnamon

2 Teaspoons All Spice

75mL Water

200g Caster Sugar

2x 80g Egg Whites

Pop the icing sugar & ground almonds in a food processor & whiz, then sift the mixture. This is called the tant pour tant.  Beat one of the 80g eggwhites to soft peaks. While that is happening in a pot bring the water & caster sugar to the boil without stirring. Make sure the temperature of the sugar does not go above 115 degrees. Increase the speed of the beaters & slowly pour the sugar syrup into the beaten egg whites. Continue to beat the eggwhites for about 10mins, so that the mixture cools. Mix the remaining unbeaten eggwhites with the tant pour tantmaking a smooth almond paste.

Using a flexable spatula, incorporate about a third of the beaten eggwhites into the almond paste to loosen the mixture, then add the remainer of the mixture.

On a piece of baking paper, pipe small circles, about the size of a milk bottle lid onto baking paper. Then leave the macarons to form a crust at room temperature for about 30mins.

Pop the macarons in a pre heated oven (150 degrees) for 15mins. When you take them out of the oven slide the baking paper onto a dampened chux, this will make the macarons easier to remove. Then pop them on a cool rack while you prepare the filling.

Cinnamon Ganache

300mL Cream

500mL Dark Chocolate

1 Tablespoon Cinnamon

Raisins

Heat the cream on a stove & bring to the boil. Pour over the chocolate & stir until all the chocolate pieces are melted, then add the cinnamon. Pop into a piping bag then pipe onto half of the macarons. Pop a raisin on top of the ganache then top with another macaron.

White Chocolate Crosses

500g White Chocolate

Melt the chocolate in a double boiler then drizzle over the top of each in the shape a cross.

Yum!

Enjoy! x

Re-vamped Black Forest Cake

One could say I'm pretty obsessed with cakes right now, particularly

ones with lots of layers!

Probably because it takes more time than the average cake to bake & keeps me from my studies

... procrastinate much?!?

This cake is delicious!

(not quite the 8 layers but close to)

Choc pastry

White choc & Vanilla Bean Mud

Choc Set Custurd

Cherry Gelee

Dark Choc Mud

Chocolate Ganache

Recipe coming soon...