A huge thank you to everyone who came down to visit JJ & I at the MCA Zine Fair on Sunday. It was a busy, exhausting and fun day and I can’t wait to do it all again next year (am I mad?!)
I still have copies leftover and I know a lot of out-of-towners were keen to get their hands on some. I have created an online store where you can purchase the zines and they will be available in an e-book format shortly too.
We were really impressed with our print job from EW Lee and it was great to see all our hard work eventuate into a printed and bound copy.
Here is our table all set up at the fair!
And here we are :)
I will be adding more to the store in coming weeks, I’ll keep you posted!
This bittersweet dark chocolate mocha tart is rich in flavour and texture and perfectly contrasts with the buttery French pastry used in the tart. I first came across this unique way to make French butter pastry from JJ at 84th and 3rd, who discovered the technique from David Leibovitz.
It involves heating the butter, oil, water and seasonings in a bowl in the oven (what?!) and then stirring the flour into this bubbling, golden brown mixture. It throws the traditional pastry method of combing chilled butter and flour out the window and I know I will be making this pastry recipe over and over again!
For the filling I wanted something decadently rich but not too sweet. I added instant espresso powder to the chocolate ganache to make it mocha flavoured and it was a huge hit when I bought it to dinner! We served it with ice-cream but you can eat it on its own, with cream, or some berries would be delicious too.
- 90g unsalted butter, cut into pieces
- 1 tbsp vegetable oil
- 3 tbsp water
- 1 tbsp sugar
- ⅛ tsp salt
- 150g plain flour
- 170g dark chocolate (I used Lindt 70%)
- 1 tbsp honey
- 3 tsp instant espresso
- ½ cup thickened cream
- 1 tbsp butter
- ½ tsp vanilla extract
- Preheat the oven to 210º C.
- Combine the butter, oil, water, sugar, and salt in a medium-sized ovenproof bowl – I used a Pyrex bowl.
- Put the bowl in the oven for around 15 minutes, or until the butter starts to brown just around the edges and is bubbling.
- Carefully remove the bowl from oven, keep your over mitts on as it will be VERY hot. Quickly stir in the flour until it pulls away from the sides of the bowl and forms a ball.
- Dump the dough into a 9-inch/23 cm tart tin with a removable base and start spreading it out with a spatula.
- Allow the dough to cool enough so you can handle it and spread it out evenly across the base and up the sides. Use a fork to gently press the dough against the sides to reinforce it.
- Keep a small piece of dough aside for patching any cracks.
- Prick the dough all over with a fork, then bake in the oven for 15 minutes until golden brown. Allow to cool completely before filling with the chocolate mocha ganache.
- Combine chopped dark chocolate, honey and instant espresso powder in a medium bowl.
- In a small saucepan bring the cream to a simmer. Pour the cream over the chocolate and stir until the chocolate has melted.
- Add the butter and vanilla extract to the chocolate and stir until the mixture is very smooth.
- Pour the chocolate ganache into the cooled tart shell.
- Put the tart in the fridge and allow to set for at least 2 hours.
- Serve at room temperature with icecream.
I recently made a batch of cupcakes for a 30th birthday party and adorned the Pineapple and Coconut Cupcakes with pineapple flowers, an idea I saw Martha Stewart once do. I received several questions on how to make these so I thought I would share the technique, as well as some other easy ideas for decorating desserts.
1. Pre-heat oven to 110°C and line 3 baking trays with greaseproof paper.
2. Thinly slice a pineapple (or split pineapple rings in 3 horizontally) and arrange rings on the baking trays.
3. Bake for 30 mins, then turn and cook for another 30 mins.
4. Transfer rings to a muffin tin to cool so they curl upwards and form the shape of a flower.
And now for some other decorating techniques:
♥ Sugar Art
A lot of great sugar decorating options are now becoming available in supermarkets and specialty stores. My absolute favourites are the sugar buttons from Donna Hay. Cheaper options from the supermarket include silver cachous, little pink flowers and they often have seasonal decorations like these cute Christmas-themed ones I found.
Fruit is a simple, colourful and healthy way to decorate your desserts. Berries are always an easy and delicious way to jazz up a dessert. Or try contrasting colours and textures such as kiwi and passionfruit. Get a little creative and top chili-chocolate cupcakes with a chili ganache and small chili, or turn strawberries into Santa hats for a Christmas treat!
♥ Toppers, nuts and more
Purchase some cupcake toppers from a homewares store (or make your own… more on that in another post!), or get creative and make a birds nest out of chocolate and crunchy noodles and top with an Easter egg for an Easter-themed cupcake. Otherwise, nuts make a delicious and crunchy decoration, either spread across the sides of a cake or on top.
I have been collecting numerous decorating inspiration on my Pinterest Board. Some new tricks I am dying to try out:
♥ Cookie Stamping
I hope this has given you some more ideas for decorating your own desserts!
If you wonder why I have been so busy lately, slaving away on weekends and nights instead of doing fun things such as eating and drinking, well I’ve been madly working my butt off on writing and designing a series of zines! I have completed 2 dessert zines – filled with my delicious recipes and photos of cupcakes, slices, cakes and more, as well as 3 travel zines on New York, San Francisco and Iceland. I am hoping to complete a 4th travel zine on Vietnam however a recent bout of sickness has set back a few days so I’ll keep you posted.
I am thrilled to be sharing a table this year with the wonderful JJ from the food blog 84th & 3rd, so make sure you check out her work too! For those who aren’t familiar with what the MCA Zine Fair is, firstly check out my review of last year’s Zine Fair. Zines are limited-run publications that are usually handmade and self-published and are on nearly every topic your imagination can think of. It’s a fun day of creativity, shopping and mingling with creatives. What more could you want?
Here are some excerpts from my zines, firstly the dessert zines volumes 1 and 2.
Please come visit me, bring coffee and possibly buy a zine (a girl’s gotta pay her rent) – I will have bribery cupcakes! Can’t make it? That’s ok. They will be available in my online shop (coming soon) and I’ll be releasing them as ebooks too!
When I asked my friend what he wanted me to bake for his birthday he instantly declared pavlova! I must admit I had a bit of “pavlova anxiety”. Having eaten a fair bit of bad pav in my life – dried out, collapsed or even undercooked (ugh) I wanted to perfect my recipe.
Fortunately this technique is easy and relatively fool-proof and produced the most gorgeous pavlova – crunchy on the outside and soft and marshmallowy on the inside. Success! I wanted to top it with seasonal fruit and picked up some gorgeous passionfruit and kiwis to adorn it with. Combined with a generous dollop of whipped cream it was promptly devoured.
- 4 egg whites (room temp)
- 1 cup caster sugar
- 3 tsps cornflour
- 1 tsps white vinegar
- 250ml thickened cream
- 1 tbsp icing sugar
- 2 x kiwifruit
- 2 x passionfruit
- Preheat oven to 150°C and line a baking tray with parchment paper.
- Using an electric mixer, beat egg-whites until soft peaks form.
- Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
- Add the cornflour and vinegar and fold through.
- Spoon mixture into a 18-20cm circle. Using a palette knife, shape into a circle with high sides.
- Place in the oven, reduce the heat to 120°C and cook for 1 hour.
- Then turn the oven off and allow the meringue to completely cool in the oven.
- Using an electric mixer, beat cream and icing sugar until soft peaks form.
- Gently transfer pavlova to a cake stand. To serve, top with whipped cream and fresh fruit.
You can top it with whatever fruits are in season- berries, figs, cooked apples, or add cocoa powder to the meringue and top with chocolate and cream!
Last year I posted about receiving 2 jars of delicious Dulce de Leche (or in Portuguese Doce de Leite) from my cousin who had just returned from South America. Unsurprisingly the jars were finished a little too quickly. After some internet research I discovered you can buy the real deal from Mi Casa Fine Foods, or at a store called La Torre, 9 Nelson St Fairfield. But I really wanted to try and make my own. Not only is it cheaper, I can make it on demand whenever I wanted!
I have heard horror stories of tins of sweetened condensed milk exploding after being submerged in boiling water for too long and wanted to find an easier (and safer) method. I learnt from a friend that cooking the sweetened condensed milk in the oven not only is less stressful, but results in a richer and more caramelised final product. Sold.
- 1 400g can sweetened condensed milk
- Sea salt (optional)
- Preheat oven to 220°C.
- Pour the sweetened condensed milk into an oven-proof dish. Sprinkle over sea salt if needed. Tightly cover the dish with foil.
- Place covered dish in a roasting pan and fill with water until it comes ¾ of the way up the oven-proof dish, to create a water bath.
- Place in the oven and cook for 1 hour and 30 mins, checking every 30 mins to top up the water bath if need be (I had to top the water up once).
- Once the mixture is nicely browned and caramelised, remove from the oven and let it cool down.
- Once cool, whisk the dulce de leche until smooth.
- Store in an airtight, clean container (I used a mason jar).
Here is a quick visual step-by-step guide:
Step 1. Pour the can of sweetened condensed milk into an oven-proof dish.
Step 2. Tightly cover the dish with foil and fill the roasting pan 3/4 full with water to make a water bath.
Step 3. After cooking down the condensed milk for 1 hour and 30 mins, the mixture should be golden and caramelised.
Super easy, right? Now you can the recipes for 2 awesome homemade spreads! (the gluten and dairy-free Nutella recipe is here).
Need some ideas on what to make with this homemade dulce de leche? How about caramel-filled Bunny Biscuits? Or Sesame Seed Biscuits with Dulce de Leche, Banoffee Pie with Salted Pretzel Crust or Ginger Biscuits with Salted Caramel Buttercream?
Autumn is settling in to Sydney and bringing with it a delicious array of seasonal fruits, vegetables and nuts. This month’s Sweet Adventure’s Blog Hop focuses on seasonal produce and gave me a chance to develop a recipe with two of my favourite autumn ingredients – apples and walnuts! Naturally I had to add spices to the loaf – cinnamon is apple’s best friend and nutmeg is warming and a perfect flavour for the cooling days. I topped off the loaf with a streusel topping – a satisfying sweet buttery crunch.
- 2 cups diced apples (about 1½ large)
- 1 cup brown sugar
- 120g butter, softened
- 1 egg, room temp
- 1¼ cups plain flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking soda
- ½ cup chopped walnuts
- ¼ cup chopped walnuts
- ¼ cup brown sugar
- 2 tbsp plain flour
- ½ tsp cinnamon
- 2 tbsp melted butter
- Preheat oven to 180°. Grease a loaf tin with butter (or use a silicon non-stick one).
- Cream butter and sugar together until light and fluffy in a large bowl.
- Add egg and continue beating until well combined.
- Stir in diced apples.
- Sift flour, cinnamon, nutmeg and baking soda into bowl. Add chopped walnuts and mix thoroughly.
- Transfer mixture to prepared pan.
- In a small bowl, combine all the ingredients and stir until well combined and crumbly.
- Sprinkle streusel mixture over the top of loaf before putting into the oven.
- Bake for 40-45 minutes or until the loaf is brown and crusty on top and a skewer comes out clean.
- Cool loaf in tray on rack.
I also made a batch into little muffins, this recipe makes 12 cupcake-sized treats. Make sure you fill each liner with mixture nearly all the way (about 7/8 full) as the mixture doesn’t rise much.
You know when you stumble across something on the internet and think “damn I wish I thought of that”. Well, it happens to me quite often. And when I saw these awesome fashion-inspired cupcakes made by Edsalv Lisa and photographed by Therese Aldgard I knew I had to share. They accurately portray the style of each fashion label through lighting, colour and design, cleverly creating boob cupcakes for Agent Provocateur and a red velvet interior to represent the infamous Christian Louboutin shoe.
Which is your favourite designer cupcake? Are there any fashion labels you would love to see them create?
I loooooove Nutella and try to avoid keeping it in the house as you will always find me in the kitchen clutching a jar, spoon in hand. This is the perfect treat for those who are on a gluten or dairy free diet, who dislike additives in their food or who simply just love the idea of being able to whip up a batch of homemade Nutella whenever they feel like it!
- 250g hazelnuts
- 1 cup pure icing sugar (Pure icing sugar is gluten free; soft icing sugar & icing sugar mixture contain cornflour)
- ⅓ cup cocoa powder
- 2 tbsp vege oil (or similar flavourless oil)
- 1 tsp vanilla extract
- Pinch of salt
- Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
- Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
- Transfer the hazelnuts to the food processor and blitz for a few minutes until their oil is released and it forms a paste.
- Add in the sugar, cocoa, oil, vanilla and salt and blitz again for 2 minutes until it forms a spreadable consistency.
- Taste the Nutella at this stage, if you want it sweeter then add more icing sugar, if you want it more chocolately and rich, add more cocoa.
- Transfer the Nutella to a clean, airtight jar. I store mine in the fridge and it can last up to a month (but I doubt it will!)
Here is a quick visual step-by-step guide:
Step 1. Spread the hazelnuts out on a baking tray and toast for 10 mins in the oven.
Step 2. Transfer nuts to a clean tea towel and gently rub off the bitter hazelnut skins. It makes a bit of a mess.
Step 3. The clean, roasted hazelnuts! Blitz them in the food processor, and then add remaining ingredients.
Step 4. The ideal finished consistency.
Apart from spreading your homemade Nutella on toast or just eating it straight out of the jar with a spoon, what else can you do? How about using it in a Nutella Cheesecake? Or in a Triple Decker Ferrero Rocher Cake with Nutella Buttercream? Or sandwiching it between some super easy and rich biscuits?
I got a huge response from readers from a new gluten and dairy-free Nutella recipe I shared on Instagram and Facebook (recipe up next week) and it got me thinking what other types of recipes my readers were keen to see. If you could spare a minute to fill in my poll it would be greatly appreciated!
Thank you xx
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