It’s halfway through Easter Break. The first 5 weeks of Uni was….exhausting. But now it’s the holidays and I get to bake. However, I’m staying with my cousins up in Auckland (I live in Wellington) and there’s only so much baking I can do without all of my tools, recipe books, not to mention the fact that I’m staying with an adorable 4-month-old baby…
So while I had my first successful baking post yesterday (yummy chocolate cupcakes which my cousins and I have been gorging ourselves on), I was at a loss of what to post today. And what should come up on my Google Reader, but a post from one of my favourite blogs giving ideas on blog posts!
When I get home to Wellington, I plan to spend the remainder of my holiday planning my party (I’m turning 18 soon and I have to buy a dress, shoes and party decorations), and baking! But for now, check out my list of my favourite foods:
Top Ten Foods (At this point in time):
- Chilli Con Queso = My Dad makes this for me quite a lot (often the result of me begging him to make it…) and I just cannot get enough of it. Melted cheese and chilli = YUM. I think it goes with everything – I’ve dipped corn chips in it, put it on bread and crackers, and have plans to try it with pasta, popcorn and my favourite spicy chicken nibbles. I will post the recipe next time I make it.
- Spinach and Pumpkin Lasagne = My friend and I made this at her house for dinner a couple of months ago, and I loved it so much I’ve made it four times since then. The thing is, I’m not normally a fan of spinach. Or pumpkin. But together, they are amazing! Again, recipe will come soon.
- Gelato = I’m addicted to this stuff. Here in Wellington, there’s an amazing Gelato shop called Kaffee Eis. They have a huge variety of flavours, and I think I’ve tried every single one. I’ve made Gelato myself a few times, but no matter where it comes from, I love it. I will always love Lemon – there’s nothing better on a hot day than a refreshing scoop of tangy, tart Lemon gelato. But, I find myself cheating on Lemon with what I consider to be the best combination: Chocolate and Raspberry. YUM!
- Pasta = Will forever hold a place in my heart. Macaroni and cheese. Creamy chicken. But most of all, Carbonara. It’s that perfect combination of parmesan, eggs, and bacon that makes this dish delicious.
- Spicy Chicken = Of any sort. Marinaded, crispy, drumsticks or nibbles. I love spicy food, and this definately extends to chicken. I tend to be more a fan of the kind with a cruncy coating – I make drumsticks that are soaked in a spicy marinade and then coated in crunchy, spicy breadcrumb/cornflake coating. These could make any problem go away.
And there you have it! These are a few of my favourite things, which will most likely crop up again. And again… 🙂
After kick-starting the blog, I obviously needed to do some baking. I spent most of today bookmarking tons of yummy-looking recipes, yet after hours of this, all I felt like baking (and eating) were these cupcakes – which are one of my old favourite recipes. These cupcakes are super easy and quick to make, very tasty, and always a hit.
(Please excuse my poor photography, I’m only a beginner and I was using my cellphone…)
Quick-Mix Chocolate Cupcakes
Source: Women’s Weekly: Easy Cupcakes By Colour
Makes approximately 15 (I firmly believe the original recipe lied. I have made these countless times and there is always far more mix. This batch made 12 regular sized cupcakes, 12 mini ones and still had about 1 tablespoon of mixture left, so I recommend having extra cupcake cases).
- 1 cup self-raising flour
- 1/2 cup plain flour
- 1/3 cup cocoa
- 3/4 cup caster sugar
- 185g butter, softened
- 3 eggs
- 1/2 cup milk
- Pre-heat the oven to 180°C/350°F. Line 2 cupcake trays (have extras on hand) with paper or silicone cupcake cases.
- Sift the dry ingredients together, then add the remaining ingredients.
- Mix with an electric mixer on low speed until combined, then increase speed to medium and mix until smooth and paler in colour.
- Fill each case 3/4 of the way with mixture.
- Bake for 15-20 minutes, or until a skewer inserted into the middle comes out clean.
- Cool in trays for 5 minutes, before turning out to cool completely on a wire rack.
- When completely cool, ice if desired.
I iced this batch with a simple chocolate icing and topped each one with an M&M, although any type of frosting and decorating would be suitable.
- 1/2 cup cocoa
- 1 cup icing sugar
- Hot water
- Sift the cocoa and icing sugar into a medium sized bowl.
- Add hot water, stirring, until smooth, spreadable and glossy. If it gets too runny, add extra icing sugar.
- Spread with a palette knife/butter knifre onto cupcakes. If desired, use a piping bag and nozzle of your choice to pipe onto cupcakes as opposed to spreading.
- Top with decoration of your choice, and eat!
I hope you enjoy these, everyone I’ve made them for have. First recipe, over and out!
Here we go. I’m a self-confessed foodie whose passion has been sidetracked by study. But here we go, a regular way to feed the obsession. Who knows how far this thing will go, but after having eaten delicious food and spending hours bookmarking hundreds of mouth watering recipes, I have no inhibitions. So join me as I dive head first into the world of cooking blogs, and where I’ll end up, only time will tell.