Easy No-Bake Caramel Popcorn

Because I can see that magical word "December" on the calendar today, that means that I can start OFFICIALLY AND LEGALLY GETTING EXCITED ABOUT CHRISTMAS!

One of the first things I do, generally, is bake something christmas-y. After a quick hop in the google box I bravely decided that I would try caramel popcorn. A lot of recipes said that you have to bake it for at least an hour, but since that would be way too long to wait, I went ahead and tried doing it the no-bake way. 

It turned out amazing. Absolutely amazing. It's one of those rare things that you taste, and you're just like, this can't be any better. I'm no Donna Hay but I'm begging you, try out this recipe!! It's insane!

You need:

-approx. 10 cups of popcorn

-125g of butter

-1 cup of brown sugar

-1/4 cup of glucose syrup/corn syrup

-1/2 tsp of baking soda 

-1/2 tsp of vanilla essence

-a shake of salt 

Directions:

1. Pop your popcorn and remove any kernels or burnt bits. Set aside. 

2. Place a tray or two (big enough to fit all your popcorn) lined with baking paper on the bench.

3. Find a really big pot and add the brown sugar, butter, and glucose syrup. 

4. Bring to boil, and boil for approx 4-5 minutes. Stir fairly constantly with a wooden spoon. Then add vanilla and baking soda. Stir well.

5. Don't panic, but you'll need to work quickly. Add half your popcorn to the pot, stir to coat in syrup. Then continue adding popcorn and stir until all of it is coated (NOTE: you may not need to add all of the popcorn - make sure you only add as much as the syrup can coat). 

6. Spread the popcorn over your tray. Let cool for about a minute and then break up clumps. Sprinkle salt for a delicious "salted caramel" flavour.  

7. Cool and store in an airtight container, it lasts for about a week (but in my house it was gone before the clock struck midnight.....make that 10pm....).

8. NOTE: On a hot or humid day you may need to bake it - just place it in a baking dish and put it in the oven at 120o for 20min or so, stirring every 5 min. Until it is crunchy, basically.

Here's the question: what should I bake next? Let me know! (Also if this has made you crave caramel popcorn....sorry ♥ )

X

Chocolate Log

I'll be honest, I didn't just wake up and think "I'm going to make a chocolate log today!" It actually happened that I was watching Come Dine With Me (a cooky but worryingly addictive tv show for those of you who don't know), and of course a swiss roll was served for dessert. I didn't even try to subdue my immediate cravings, I just headed straight for the Edmonds cookbook.

I usually buy these angelic cakes from the bakery section in the supermarket (nothing can beat the fake cream and superficial sponge), but it was about time I picked up that spatula *insert cooking weapon of your choice* and got to it. You will need.

For the sponge:
- 3 eggs
- 1/2 cup sugar
- 1/2 teaspoon vanilla essence
- 2 tablespoons cocoa
- 1/4 cup plain baking flour
- 1 teaspoon baking powder
- 25g butter, melted
- 1 tablespoon water

And for the garnishing...
- cream (as much or as little as need - I'd go for 300mls to be safe)
- chocolate shavings

Berry Sauce
- tablespoon of water
- 2-3 tablespoons of icing sugar
- 3/4 frozen berries

Really just go crazy with the top.

Beat eggs, sugar and vanilla until thick (I was quite confused as to what "thick" was - not fluffy, just stir it and you will know). Sift cocoa, flour and baking powder together. Add to egg mixture. Add butter and water.

Pour mixture into a greased and line 20x30cm sponge roll tin. Bake at 190oC for 10-12 minute or until cake springs back when lightly touched.

*This is where I ditched the cookbook so will take over from now*

Spread icing sugar over the sponge and seriously spread it, not just sift. Then flip it onto a sheet of baking paper/greaseproof paper. Spread cream (or ganache would be nice!), and then gently roll it. Leave the baking paper on it. I'll be honest, I completely failed this step and this is why extra cream is always a good concealer. Refrigerate for....um....some time. Doesn't matter too much.

I topped the log with cream, icing sugar and berry sauce. To make: add water, icing sugar and berries in a saucepan and stir. Super easy!

I would LOVE to know if you bods tried this, if you are going to, if you are allergic to sponge, or if you don't even know what one is (you do now). Seriously, comment below! Haha.

Smile God loves you (:

X

Habitual hummus.

Welcome! To thy humble abode-ence.

So, you want to know how to make hummus. REAL original hummus. It’s a homemade recipe so I will make it up as I go. Bear with. (I have made it before and it is yummy don’t worry)

You will need:

-1/2 a lemon (or lemon juice)

-1 can of chickpeas (or garbanzo beans I think they are sometimes called)

-garlic 

-vegetable oil

-salt

-tahini (I have heard you can use peanut butter instead but have never tried it myself)

This is an optional step, but if you want really SMOOTH hummus, then you can "skin" the chickpeas. How to: squeeze a pea between two fingers until it pops out of the skin. All up it takes approximately 10-15 min, which isn't as bad as it sounds in this world of me-want-NOW. It comes out perfectly fine if you omit this step, but doing so does make it a lot better. Make sense?

Stick* them all in the blender with a tablespoon of tahini and a generous squirt of vegetable oil. Bleeeeeeeeeend.

Now add all the things that make “taste.” So squeeze some lemon juice in there, add a clove of a garlic, and salt to your liking.

It should be a smooth consistency, not too drippy, just normal hummus like i.e. add more vegetable oil if it is too thick, etc.

Scoop it in a container, and store in the fridge. Best eaten with toasted pita bread or crackers ♥

Have a spectacular day and remember that professionals were once beginners.

X

*Weird fact about me: I say “stick” in terms of…everything. “Stick those plates in the draw” or “stick that banana in a box.” So I don’t mean anything. Just “stick.” 

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Bacon and Egg Pie Recipe

                                                I am quite proud of the lattice ;)

This dish is fantastic, although the instructions sound fiddly and long, it is actually quite simple. All the changes I made are in bold, otherwise this recipe is from Annabel Langbein. I made this for my Granpa as he quite likes a good bacon and egg pie.

Prep time: 10 mins / Cook time: 55 mins / Serves: 6

3 sheets (450g) ready-rolled savoury shortcrust pastry

250g streaky bacon, cut into 2cm pieces

2 sauteed onions

2 medium potatoes, peeled, cooked and thinly sliced

3 tbsp soft herbs such as parsley, basil, chives or spring onion tops, chopped

14 eggs

¾ cup milk

1 tsp salt

ground black pepper

1)      Preheat oven to 200°C. Place a flat baking tray in the oven to heat – the pie will sit on this and the heat will help it to crisp. *I skipped this and the pie was absolutely fine, go ahead if you want to though.

2)      Cut a piece of baking paper to fit a 40 x 30cm baking dish or roasting pan. It should cover the base and reach about 3-4cm up the sides. Remove the baking paper from the baking dish or roasting pan and lay it flat on your bench. Dust it with a little flour and lay 2 pastry sheets on top. Join the pastry sheets by pressing them together firmly with a small overlap. Roll out the pastry to cover the paper. Lift the paper with the pastry and lay it into the baking dish or roasting pan (it will reach 3-4cm up the sides). *I skipped this step, I put the baking paper straight into the pan, dusted it with flour, and then put the pastry on, and it turned out fine.

3)      Sprinkle the bacon over the pastry. Top with the sliced potato and sprinkle with the herbs. *Add the sauteed onions here, sprinkle them over the pastry. Break 8 whole eggs over the top.

4)      In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper. Pour this evenly over the whole eggs.

5)      Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange the strips in a lattice pattern on top of the pie, trimming off any excess.

6)      Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until the pastry is starting to puff and turn golden. Reduce the heat to 180˚C and bake until the pastry is golden and cooked through on the base – about a further 35-40 minutes.

Serve warm or at room temperature with a salad and pickles or chutney. It will keep in a covered container in the fridge for 2-3 days.

.xo

Let's bake a chocolate cake

 

 

 

 

 

 

 

This is what days off are for, aren’t they?

I tried something different, and captured ‘making a cake’ with pictures, not words. It was most fulfilling to flick through them afterwards and bask in the glorious joy initiated by baking.

Autumn has abruptly arrived, and rang the doorbell quite sharply demanding to be let in. Unwillingly I have accepted that summer has come to an end, but rejoiced in all the winter pleasures to come. Soups, warm cakes, fires, fluffy slippers and cold fresh air, to mention a few.

Sometimes we have to slow down and make something, and autumn seems the perfect season for doing so. I suppose it is with every other season, but autumn and cakes seem to fit like gloves.

Happy Monday!

(Oh, and if you’re confused with why the heck I’m talking about it being autumn, it’s probably because you’re in a different country. If you’re from here, and still confused, then….c’est la vie.)

X

Keep reading if you want to make that deliciously simple chocolate cake*…..

1 ½ cups unsifted plain flour

1 cup granulated sugar

1/3 cup unsweetened cocoa

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla essence

1 tablespoon cider vinegar

½ cup vegetable oil

1 cup water

1 tablespoon icing sugar

1.       Preheat the oven to 190c. Grease and flour a 20cm cake tin. In a mixing bowl, combine the flour, granulated sugar, cocoa, baking soda and salt. Make a well in the centre of the mixture, and add the vanilla, vinegar and oil, then gradually stir in the water. Continue stirring until thoroughly blended, but do not overmix.

2.       Pour the batter into the cake tin and bake, uncovered, for 35 – 40 minutes, or until toothpick inserted into the centre of the cake comes out clean. Do not overbake; the secret of this cake is moistness. Cool in the tin on a wire rack for 10 minutes, then transfer the cake from the tin to the rack to cool completely. Sift the icing sugar over the top, and serve.

*Credit for the recipe goes to Readers Digest. An old ‘n trusty one!

 

Happy Valentine's Day

 

 

 

Happy Valentine’s Day!

I hope you all had a great one. I celebrated with my family, nothing major, but as you might know, I love getting all festive on any occasion. It’s the one day where I can really enjoy the colour pink.

Some of you probably had a really romantic day, with that special someone (haha or maybe you had a day like me filled with only a few single moments – like when you see the girls on the sidewalk carrying those red roses home – and then they stare at you like you’re crazy because you are carrying an empty pizza box ALONE). To me, Valentine’s Day is something to do with love, celebrating that, and a hint of romance (dat pizza).

Just as much as you love that special someone (or pizza), your heavenly Papa loves you a trillion times more, a billion times more, a love that us humans don’t even understand. You’re LOVED! You’re BEAUTIFUL! Thinking of you on this LOVEly day.

“And I pray that you, being rooted and established in love, may have the power, together with all the saints, to graps how wide and long and high and deep is the love of Christ”

Ephesians 3:17 – 18

“And now these three remain: faith, hope and love. But the greatest of these is love.”

Corinthians 13:13

X

BONUS:

 

You see those sexy milkshakes? They taste so good, and all you do is put these ingredients:

{3 parts vanilla ice cream

1 part milk

1 teaspoon vanilla essence

1 teaspoon strawberry essence

2 drops red food colouring}

in a blender, and BLEND! It’s very rough, just make it to your taste. And get creative with the topping, I just swirled whipped cream on top and then sprinkled pink jelly powder (the stuff you get in packets to make jelly) on it.

Christmas Mince Pies: The Lazy Version

 

MINCE PIES! They’re my absolute favourite food of the holiday season, Christmas isn’t Christmas without a mince pie. I usually bake Christmas food myself, and it usually taste a lot better than store bought, but with mince pies the ones from the store seem to taste better – I don’t know why. So this is a sort of a homemade method, but still the cheats way :). I apologize if you were looking for a “real” mince pie recipe – this is the lazy version, I’ll admit.

This is a super simple method which I’m sure you would figure out on your own anyway, but because I have an obsession with lists, here goes:

Method for Mince Pies: The Lazy Version

1.       Buy some short sweet pastry and fruit mince (I bought the Old English Fruit Mince made by Tasti).

2.       Roll out the pastry and cut into circles, then gently press each one into a smaller-than-muffins-but-bigger-than-ice-cubes-tin.

3.       Spoon the fruit mince in! (there’s an exclamation mark because I love this step)

4.       Cut strips of leftover pastry to create lattices on top of the mince pies.

5.       Bake in the oven until golden at 180o Celsius (I can’t give an exact time, it depends on your oven, the size of the tin, the type of pastry, etc).

6.       Sprinkle icing sugar over them, and mmmmm……enjoy……..

This method shouldn’t be too hard. Who am I kidding, this is flippin’ easy! My advice is to make a ton, because they’ll be gone before you know it (*I say this from personal experience).

Merry Christmas! Only 5 days!

X

Strawberry Santas

These strawberries santas are all the rage on pinterest, so I had to try them myself. THEY’RE SO CUTE! And they taste choice.

You need strawberries and cream, as well as 2 chocolate sprinkles or chocolate chips per santa. They’re pretty self-explanatory, you basically slice off the top and add a dollop of cream, then put the lid back on and use cream for the top of the hat and buttons. Then add 2 sprinkles/chips for eyes and you’re done!

X

Christmas Hot Chocolates

Hot chocolates are my guilty pleasure, basically. So when I do have them, I splash all out (do you see what I did there?) and enjoy them to the fullest extent. From my personal experience I hereby present you with:

Tips for a Fantastic Christmas Hot Chocolate

1.       Put just as much milk as water in (if it’s too cold by then, just zap it in the microwave).

2.       Sprinkle cinnamon (and other Christmas spices of your choice) into the hot chocolate and stir.

3.       Top it off with a large swirl of cream.

4.       Sprinkle tons and tons of pink and white mini marshmallows on top (the colours do make a difference in my opinion, contrary to what sane people might think).

5.       Shake cinnamon (or drinking chocolate – cinnamon is my choice for Christmas) on top of the cream and marshmallows.

And that’s it! You now know what I sometimes do on Christmas evenings (and throughout the year too – shh).

X

Cranberry and Pistachio Christmas Fudge

 

This fudge - wow - it's good, I'll tell you that. I don't want to ruin the beautiful surprise when you bite into a piece, but it is a beautiful lemony blend of cranberries and pistachios topped with a white chocolate fudgey-ness. If that doesn't have your mouth watering, I'm not sure what will. Also (for those who can't be bothered spending hours standing over a pot with a thermometer), this fudge is super easy (like, really easy). I couldn't not share this recipe! Have fun! 

Ingredients: 

1 x 395g can of sweetened condensed milk 

zest of 3 limes (I used lemons - taste just as good!) 

375g white chocolate 

3/4 cup shelled pistachio nuts 

1 cup dried cranberries 

Grease and line a 22cm square tin. Set aside. 

Place condensed milk and lime zest in a saucepan over medium heat until the milk starts to simmer. Turn down to a low heat and simmer for a few minutes until condensed milk starts to thicken slightly.  

Remove from heat, add the white chocolate and mix until chocolate has melted. Mix in the nuts and cranberries and pour the mixture into prepared tin. 

Refrigerate for at least two hours before cutting into slices (or if you're like me and can't wait to eat it, freeze for a little bit but keep an eye on it! And I say that from experience. Think of the worst that could happen? It happened. Hard as a rock.). 

PS: I apologize for the average photo - I just couldn't wait to get it in my mouth.....you know you would do the same thing. 

 X 

Soft Ginger Cookies

 

I love Christmas baking. I ADORE it. The smell, the hustle and bustle, the taste (best bit). Even early November you might catch me humming Christmas carols with my apron on having a merry time in the kitchen. But hey, there’s nothing wrong with getting into the Christmas spirit early, is there?

These cookies are a 12 out of 10 (you seriously have to make them). I decided to be adventurous and try a new recipe (yes, I call this adventurous, don’t judge) and I found myself making them. They are definitely going to be a keeper for next Christmas! Heck, I’ve only made them once and they’re already a family favourite!* Imagine soft, chewy ginger bread – rolled in sugar. If that hasn’t got you jumping out of your red and green striped socks to make them, then good luck with the festive season.   

*Take the last cookie, and you’ll be getting the evil eye for at least a week. Guaranteed.

This recipe makes 24 cookies (roughly).

Prep: 15 min

Cook: 10 min

Ready: 50 min

Ingredients:

2 ½ cups all purpose flour

2 teaspoon ground ginger

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

¾ cup butter, softened

1 cup white sugar

1 egg

1 tablespoon water

¼ cup golden syrup

2 tablespoons white sugar

1.       Preheat oven to 175o degrees C. Sift together flour, ginger, baking soda, cinnamon, cloves and salt.

2.       In a large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, then stir in water and golden syrup. Gradually stir the sifted ingredients into the golden syrup mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, flatten slightly.

3.       Bake for 8 – 10 minutes in preheated oven. Allow cookies to cool on baking tray for 5 minutes before moving to a wire rack to cool completely. Store in airtight container.

A few tips:

1.       Try not to eat them all in one go. :)

2.       They spread out in the oven quite a bit so make sure you place them far enough apart.

X

Grandma's Apple and Rhubarb Crumble

Oooh, this is one of my personal favorites. The flavors are so delicious, and it’s hard to beat served with whipped cream. I’ve put off writing this up, because I know the instant I finish I’ll have this unstoppable need to go and make this recipe myself. You too might succumb to this once you have tasted it. I have warned you.

First of all, chop enough rhubarb and apple to fill your bowl in equal amounts. Then put the fruit into a pot filled halfway with water and leave to stew (you’ll know it’s done when the fruit is soft and tender).

To make the topping, mix 90gm of melted butter with

¾ cup flour

¾ cup rolled oats

¾ cup sugar

½ cup coconut

When the fruit is softened, allow to cool and then place in bowl with spread the topping evenly on the fruit.

Bake at 180o for 45 minutes.

Enjoy served with whipped cream.  

x

Easy Squeezy Lemonade

I often find myself in need of a cold glass of lemonade on hot sunny days. Doesn't everyone?? That's why I thought I'd share this recipe. So instead of searching for that piece of paper with the old traditional method on it, just try this and tell me what you think :) I guarantee you won't go wrong with sugar, lemon juice and water!

This recipe makes 20 servings
You need:
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice (freshly squeezed taste best, but as a cheat I sometimes use the bought stuff in the bottle - it still taste good!)

Directions:
1. In a small saucepan, combine sugar and 1 cup of water. Bring to boil and stir to dissolve sugar. Allow to cool and then refrigerate.

2. In a jug stir lemon juice, syrup and remaining 7 cups of water. You can sometimes do this when the syrup is has just cooled, and then leave the whole thing in the fridge until chilled.

Enjoy xx

Microwave Brownie (from my heart to yours)

Mmmmm...is your tummy rumbling in need of a chocolate fix? I know mine is! Whenever emergencies like this come to call, I make this microwave brownie that takes about 9.54 minutes in total (just kidding - it takes about 10 minutes). So tighten your apron and get your tastebuds ready for this insanely good treat :)

This recipe serves 5-6
Here's what you need:
1 cup sugar
1/2 butter (113g)
2 eggs
1 teaspoon vanilla
1/2 cup cocoa
1/2 cup flour
1/2 chocolate chips (this is optional - my excuse for it is if you're gonna eat brownie, you may as well eat it with all the chocolate chips too! Not a very good excuse but oh well ;)

Cream the butter and sugar together. Then add eggs and vanilla, mix well. Next add the flour and cocoa (and chocolate chips) to the mixture. Mix well.
Next scoop mixture into a microwavable dish, and microwave on high for 4 1/2 - 5 minutes. Let cool before you enjoy!

Happy weekend everybody x