Chocolate fudge cake

Today was filled with un-expectations.

The first un-expectation occurred at 3:30pm when I spotted my father heading towards the very butcher shop I had just stepped out of. He then invited my husband and I over for dinner which was quite a nice surprise. I told him I would whip up a chocolate cake to bring along.

The second un-expectation occurred approximately one hour after as I was patiently waiting for a gentleman to back out of his car spot. Once the car park was vacated I began to reverse into it when an extremely rude citizen decided to drive into it and steal it from me. I sat there, staring at him through my rear view mirror with extreme indignation whilst he just shrugged his shoulders and went about shopping. I would have to say that having a car park stolen after waiting for it, with your indicator on, rates highly on my 'anger' list. I truly, and I mean truly, had to refrain myself from keying his car and then once again, from throwing sheeps milk yoghurt in his smug face when I came across him at the dairy section.

It took a little while for the steam to dissipate from my head (some venting to my husband helped greatly). On my way home to offload said groceries I saw two men with a whippet off his leash (another high rater on my list). I muttered to myself about 'irresponsible owners' and 'leashes' whilst I arrive home and packed everything away.

Fifteen minutes later I was once again in my car, on my way to pick up my husband from work when I noticed again, the same caramel whippet from before. This time, after scanning around, I noticed a woman with another two dogs also not on leashes, so I assumed the whippet must be hers. Some more muttering occurred before I drove off.

Then the third un-expectation happened on the way home, on our street, at approximately 5:25pm, when lo and behold, a caramel-coloured whippet ran in front of my car. Yes, the dog I had already seen twice ran right in front of my car as I slammed on the brakes and blared the horn. He or she then sheepishly went around to stand in front of my husbands passenger door, sad and puppy-eyed. We were only 8 houses from home so we decided to take the car back, get the local councils number and then head back to the dog to wait for them to pick it up. In the 1 minute we were gone, the dog had disappeared. We drove through the streets a couple of times before we thought that perhaps the owners had finally found their dog and taken it home, it had been loose for over an hour. Well that is what I really hope, as the thought of a lost doggie wandering the streets really saddens me.

The two following un-expected events meant that the chocolate cake intended for my father's dinner did not make it in time. His phoned us to announce the readiness of the chicken roast he had made, a good 20mins before the cake would even be ready. So alas, it was left at home, to be eaten the next day for breakfast. Of course, I did drop off a hefty chunk to my father's house, as a chocolate cake was promised, and there is nothing worse than expecting a chocolate cake and not getting one.


ease: 5/5.
prep time: 7 mins (whip eggs and get chocolate ready whilst sugar comes to a boil.)
cooking time: 1 hour.
total: 1 hour & 7mins.

taste: 4/5. This is my kind of gluten-free dessert.

The cake is lusciously fudgy as you sink your teeth through its crackled, chewy top, dusted softly with earthy cocoa. It's sweetness is understated, I believe the light muscovado sugar is to thank, as it lends just enough sweetness to soften the bitter, dark chocolate, none of that tooth achingly sugary business here.
This fallen, deep chocolate cake with gorgeous sticky textures is satisfying but also, does not have you reaching for a glass of water, as some chocolate cakes do.
It is made all the tastier by its comparative easiness and ability to be eaten by those without restrictions and those with wheat restricted diets.

The only changes I made were to use 54% dark chocolate throughout (Ryan doesn't like the deep bitterness of really dark chocolate like I now do) and to cook the batter all at once, rather than in two stages, as I was desperately trying to make the dinner deadline.

would I make it again: Yes. Yummy, and not overly dense and rich flourless chocolate cake.

recipe: Chocolate fudge cake

Fuji apple spice cake with cream cheese frosting

Apples are the Cinderella of fruits.

They are often overlooked and under appreciated, lying forgotten in the fruit bowl; they aren't flashy or exotic and are most often neglected or passed over. However, given a chance, they shine when baked into sweets or when paired with meats and salads. Give them a chance and you will be rewarded, trust me. I was guilty of being an ugly stepsister, labeling apples boring and not interesting enough for my trolley. Everything changed once I baked them into my first apple crumble, since then they have become the jewel in my fruit bowl.

It is no secret that I have more than a mere fondness for the acid green Granny Smith with its luscious tartness to rival any amount of sugary sweetness.

Oh no, I've done it again.

I guess I have forgotten my lesson and been quite snobbish to other apple varieties that should also be deserving of my attention. It might be a little late, but at least I can rectify the error of my ways and give some other apples a go, who knows, there might be an apple dearer to my heart than my lovely Granny Smith.

Today it's Fuji's day to shine, let's hope this cake allows it to.


ease: 4/5.
prep time: 25mins.
cooking time: 1 hour (includes 15mins cooling time)
total:1 hour & 25mins.

taste: 3/5. Surprisingly this wasn't very moist. I was also wishing for more apple chunks as no one realised it was an apple cake by taste alone.
The spices were too subtle and the cream cheese frosting super sweet. It was like carrot cake's ugly stepsister. Poor Fuji got locked in the cellar :).

would I make it again: No.

recipe: Fuji apple spice cake with cream cheese frosting

Sicilian orange cake

Only tinkling tweets from happy birds and guttural whines from my furry boy bounced through the house today. It seems that my husband brought the boisterous atmosphere, and without him the house is very still, almost meditative. I find that I seem to echo the house's mood, and without someone else's energy to affect my own, I am quite chilled and un-hurried.

Of course, I did stop by the shop to bring my husband a burger for lunch as well as a slice of cake to brighten his day and satisfy his tummy. Apart from that I have been home, furiously cleaning with some baking in between. It has been a productive, peaceful and pleasant day - I am quite pleased with myself. There was a tiny part of me that predicted nothing but moping on the couch, eating ice cream and popcorn, bored out of my brain waiting for my husband to come home. I did miss him terribly but I also managed to find some energy to start the mammoth task of Spring cleaning the home. I am about 1/3 of the way through the house, another two days and I should have it sparkling and singing with pride.

As I have said before, there is no nicer ending to a hard day's work than a nice slice of something sweet.


ease: 5/5.
prep time: 10mins.
cooking time: 1 hour.
total: 1 hour & 10mins.

taste: 4/5. This was a slight disaster for me - my cake looked more like a fallen souffle on top. It took an extra 15mins to cook at which stage the top had risen and then deflated upon being taken out. It was also super dense and soft (which I didn't mind) - perhaps my eggs were too big? Aside from the fact that it looked nothing like the recipe it still tasted nice, but more like lemon than orange. I used Seville oranges and I felt that I could only taste them slightly in the icing. I would have loved a more concentrated orange taste.

would I make it again: No - might try my luck with another recipe.

recipe: Sicilian Orange Cake

Chocolate-chestnut self-saucing puddings

Winter is back with its chilly temperature, violent winds and torrents of rain, which makes it the perfect day for warm, gooey chocolate pudding.

I will probably be making quite a few chocolate/decadent desserts whilst the last eleven days of Winter fly by, after all, it will not be back for another nine months and I doubt I shall want such heavy and self-indulgent desserts in warm weather.


ease: 4.5/5.
prep time: 30mins.
cooking time: 25mins.
total: 55mins.

taste:4/5. Hubby liked these even though he found them a bit rich. I am a chocoholic but I actually find desserts made with cocoa rather than chocolate too rich for me. I didn't have shallow 2cup bowls so I used 6 1 & 1/2cup ramekins so they took a little longer to cook.
The cake itself has a deep cocoa taste and is also a little dry, which is fine as there was plenty of the thick, also heavy, sauce at the bottom of the dish. I couldn't really taste the chestnut in the chocolate cakes, but it came through the cream (I didn't add the Marsala as I thought it might overpower the chestnut).
The sauce had a stronger Marsala taste, with the raisins, unless you actually bite into a raisin you can't taste them. These were lovely enough, but I couldn't eat more than 3 spoonfuls. I can't seem to find a Dutch-process cocoa which might give a different taste to the regular baking cocoa I use, and not make it as rich and overpowering.
Side note: I actually found these to be less rich the next day after being heated up in the microwave.

would I make it again: No. I'd prefer a chocolate molten/lava cake to a pudding with sauce down the bottom.

recipe: chocolate-chestnut self-saucing puddings

Walnut-orange cake

The wind has not been playing nice with Melbourne as of late.

It has been caught running at 120mph, tearing off roofs and snapping boughs with little regard to us humans. During the day I can withstand its tempestuous mood, but at night, I must admit, it can frighten me out of my soothing sleep and leave me with cowering beneath my blankets reaching for my husbands hand underneath the sheets. Even my little fur ball of love, Yoshi comes whimpering in for a reassuring pat on the head.

Nothing settles my nerves more than a cup of herbal, steaming, fragrant tea. And whilst it is comforting on its own, coupled with a slice of cake, it's downright relaxing.


ease: 5/5.
prep time: 15mins.
cooking time: 1 hour.
total: 1 hour & 15mins.

taste: 4/5. This is a simple cake best eaten with a cup of tea whilst chatting to friends. It is moist but airy with a gorgeous crunchy crust and a tiny hint of bitter orange.

would I make it again: No. It was nice but there are many other cakes out there waiting to be baked.

recipe: Walnut-Orange cake

Buttermilk cinnamon pancakes with maple vanilla apples

My family are pancake lovers, and we have no qualms about sharing our love for pancakes with everyone who comes to eat with us.

As we have eaten pancakes for as long as I can remember, the only tricky thing is finding ways to spice them up so that we will never get bored of eating them (I always ordered the Alice in Wonderland from the Pancake Parlour for around 16 years before I tried something else, so I guess it would take a lot for me to get bored of pancakes).

As you know I loved the chai buttermilk pancakes I made a while ago, but I felt like something fruity and less spicy, so I played Dr Frankenstein and merged this recipe with this recipe and ended up with the pancake hybrid you see before you. I wasn't even going to post this as it was a last minute idea, but after everyone starting cooing over them I took a quick snap of my plate.

Buttermilk cinnamon pancakes with maple vanilla apples

2 eggs
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted and cooled (omitted, didn't need it)
½ teaspoon vanilla extract

for the apples:
2 granny smith apples sliced
2tbs butter
3/4 teaspoon ground cinnamon
1/2 cup maple syrup
1tsp vanilla seed paste

Whisk together buttermilk, butter, eggs and vanilla until combined. Mix together all the dry ingredients. Add wet ingredients to the dry ingredients and whisk until combine. Set aside and let it rest for 5-10mins.

For apples, melt butter in a non-stick pan, add sliced apples and cook 3mins per side. Add cinnamon, vanilla paste and maple syrup and simmer for 5mins. Remove apples and reserve syrup.

Heat a nonstick pan and melt a little butter. Add 1/4cup amounts of pancake mixture, place 1 apple slice in the centre of the pancakes. Cook 1-2mins per side until the pancake is bubbling and then flip and cook for a further 1-2mins. Serve pancakes with leftover maple apples, the apple syrup from the pan and a dollop of cream.

ease: 5/5.
prep time: 20mins.
cooking time: 16mins to make around 12 pancakes.
total: 36mins.

taste: 5/5. Everyone really loved these, my brother even ate them without the extra apples, syrup and cream and still loved them. The apples really are the star of this dish along with the syrup.

would I make it again: Yes.

Eggnog pancakes

During free periods at school I devoured the books, and once the movies began to play I eagerly lined up with my Harry Potter-loving girlfriends.

Once I met my husband I tried to persuade him to give the movies a go, to no avail.
Five years later I finally convinced him to come along and watch The Half-blood Prince. Knowing that he would most likely drag his feet and mumble about 'being bored' I thought I would perk him up with some pancakes, and what better than boozy pancakes to try and make someone more open minded.

Unfortunately I have not converted him; seeing bits and pieces of other Potter films he had been looking forward to some big duels and fight scenes (and dragons), this particular installment however, is lacking in that area so hubby was underwhelmed. Oh well.

ease: 5/5.
prep time: 5mins.
cooking time: 15mins for 16 small pancakes.
total: 20mins.

taste: 3/5. The pancakes themselves were a little dry, despite me adding an additional 1/4cup of milk. The brandy was very faint and the nutmeg softly spiced them. To up the flavour I added 1tbs of brandy to the whipped cream and grated a generous amount of nutmeg on top which definitely punched up the eggnog flavour. I would add the brandy and nutmeg to a tried and true regular pancake recipe rather than this one. The maple syrup also works wonderfully with the boozy, heady flavours.

would I make it again: No - not this particular pancake recipe.

recipe: Eggnog pancakes - from Super Food Ideas - December 2005, Page 78

Chai spiced buttermilk pancakes

I always feel a little disoriented on Mondays.

Having had my weekday routine bucked by my do-nothing weekend, it is always difficult getting back into the swing of things on a Monday. However many 'to-do' lists I may write, they never get completed on a Monday.

Today I thought I would forget the lists and just try to do as much as I could or wanted to do. So far that has included some dishes, a catch up with my Mum, one load of laundry, some light vacuuming and a few meals; quite decent for a Monday actually.

Since I was taking it slow this morning I had plenty of time to make whatever I felt like; and today that was fragrantly spiced, plump pancakes.


ease: 5/5.
prep time: 7mins.
cooking time: 20mins to make 12 pancakes.
total: 27mins.

taste: 4.5/5. These were sublime! The pancakes are quite thick and moist and absolutely packed with spices. I found the flavour of the tea was the strongest followed by the other spices. I had this with maple syrup and it was the perfect accompaniment as it further enhanced the spices. On their own they are only very subtly sweet. I made the following modifications:

• I used a vanilla chai tea
• I doubled the spices
• I added an extra 2 tbs of milk
• I used 1tsp vanilla essence

would I make it again: Yes.

recipe: Chai spiced buttermilk pancakes

Orange-flavored strawberry & rhubarb clafoutis

Aside from meat, most seafoods and coriander leaves, there's nothing else that I cannot/will not eat.

Although I am lactose intolerant (I still eat small servings of yoghurt or custards - the belly pain is worth it) I can wolf down a multitude of baked goods and suffer little more than an overextended belly (and slight guilt).
My sister-in-law and father-in-law on the other hand a sensitive to wheat and dairy products, which usually means I have to look a little harder to find a dessert that will please everyone. Luckily, there is such a multitude of gluten and dairy free recipes out there these days, especially on blogs, that make finding a recipe so much easier (and fun).

La Tartine Gourmande is brilliant for all sweet things with alternative tart crusts and fillings - I have already bookmarked many more for family gatherings. Speical diets no longer mean boring or tasteless food.

On a side note - whilst I was preparing dessert I had the pleasure of viewing my gorgeous ballerina pink Camelia's, one of the perks of Winter.


ease: 5/5.
prep time: 25mins.
cooking time: 25mins.
total: 50mins.

taste: 4/5. I couldn't find almond flour so I substituted 1/4c almond meal and 1/4c spelt flour - the clafoutis ended up being a little on the 'gelatinous' side - the parts that weren't covered in fruit were a little chewy and jelly-like in texture. Other than that the combination of the tartly sweet strawberries and rhubarb with hints of bitter orange was lovely. Just the right amount of sweetness to balance out the acidity.

would I make it again: Yes - I might try to source the almond flour or perhaps substitute with something else.

recipe: Orange-flavored strawberry & rhubarb clafoutis

Banana & maple cake

ease: 5/5.
prep time: 10mins.
cooking time: 40mins.
total: 45mins.

taste: 4/5. Super moist cake with a nice subtle sweetness. I added 1tsp cinnamon and I still found the cake on its own a little bland. You definitely need the icing to add flavour - as I had no cream cheese I just mixed about 1/4c mascarpone with 8g melted butter, 1tbs maple syrup and 1tsp vanilla and then spread it on the cake whilst still warm so that it melted and gave it a nice glaze. I made the following alterations:

• 2 bananas
• 2 3/4cup plain flour (white/unbleached)
  
• I used 3/4cup buttermilk
• 1 tsp cinnamon
  

would I make it again: Yes - I would add 2tsp cinnamon and 1/2tsp nutmeg just to give the cake a little more spice and flavour.

recipe: Banana cake

Blueberry and coconut friands

Seeing smiles upon everyone's faces after wolfing down something you made is a wonderful feeling.

Whilst most of the recipes I try are liked, some don't go down so well. The last and first friand I made was such a success I thought I'd give another recipe a try, this time with blueberries rather than mango.


ease: 5/5.
prep time: 8mins.
cooking time: 15mins.
total: 23mins.

taste: 4.5/5. Everyone loved these - some found them a touch dry, but I think that was just due to the texture of the coconut (or maybe because I overcooked them for a minute), as I found them to have a gorgeous crispy, chewy exterior with a moist, fluffy interior dotted with tart but sweet bursts of blueberries. I used 7-8 frozen blueberries rather than 4-5 - probably could have used a touch more. It made seven 1/2cup friands.

would I make it again: Yes.

recipe: Blueberry and coconut friands from Notebook: - January 2007, Page 141

Coconut banana pikelets

No two bananas are ever alike.

Some are large, some small, some sweet, some bland. The rate at which they ripen also differs. Some of the more impatient ones arrive green in your fruit bowl, and overnight they have barely a fleck of yellow skin left beneath their dark brown coats. Others prefer to take their sweet time, remaining in their green pyjamas for over a week before gradually allowing a yellow fleck here and there to show. I prefer the ones who get comfy and after a few days have a nice mellow yellow glow with a couple of brown spots thrown in for good measure.

It took my bananas 7 days before I could use them to make these pikelets. And although they were decent, they were still a touch too firm under their grassy-tinged skins.


ease: 5/5.
prep time: 4mins.
cooking time: 3mins per pancake.
total: 10mins to make 8 pancakes.

taste: 3.5/5. I love coconut but the essence gave it an artificial taste - perhaps some coconut milk in place of the evaporated milk would give a more genuine coconut flavour. I would also add a few more banana slices next time.

would I make it again: Yes - super easy and very fast to make - but definitely needs some tweaking.

recipe: Coconut Banana Pikelets

Rhubarb, cinnamon & almond cake

Rhubarb is a new acquaintance.

For years I passed it by, glancing at its firm magenta stalks and emerald crown, too intimdated to take it home. Eventually, I plucked up the courage and placed it in my cart, wondering what we could do together.

To say our first encounter didn't fare well is an understatement - my Rhubarb Cream Tart was not very pleasing to my particular taste buds and I let another year roll by before I once again filled my basket with its ruby stalks.


ease: 5/5.
prep time: 22mins
cooking time: 1hour.
total: 1hour & 22mins.

taste: 4/5. Despite getting a little too brown, this cake is delectably moist with a crunchy topping. The pink flecks of soft, tart rhubarb help to cut through the cinnamon sweetness of the cake. I wish there had been more rhubarb swirled through as I was craving more of its rosy tartness and would double the amount next time.

would I make it again: Yes.

recipe: Rhubarb & Almond Cake

Date pancakes with caramel sauce

My brother was quite the prankster and tormentor during our youth, despite his younger status. One such prank he used to pull involved dates and their resemblance in both colour and size to the incredibly disgusting, and frightening Cockroach.

As you can imagine I was deathly afraid of cockroaches, and upon hearing my brother yell out 'Cockroach!' and subsequently having a small brown object thrown onto my lap, a tirade of squealing and screaming would ensue as I ran through the house furiously smacking my clothing like a woman possessed.

Perhaps it was this, or their unusual texture, that deterred me from eating them. Despite my love of the great dessert, Sticky date pudding, I still do not eat singular dates. The hard, wax like skin which gives way to a sticky, saccharine interior does not appeal to me. Chopped up and thrown into a dense and gloriously sticky pudding, smothered in a viscous velvety caramel sauce and I'm wolfing it down in 3 seconds flat - go figure.


ease: 5/5.
prep time: 15mins.
cooking time: 8mins for 8 pancakes.
total: 23mins.

taste: 3.5/5. My goodness, what a sugar overload despite not using a large amount of sugar. The pancakes themselves are barely sweet, more spicy, with a hint of date (definitely increase the amount).

The caramel carries all of the sweetness of this dish. My caramel had been sitting out a while and became quite gluggy, almost powdery so I'm not sure what it would have been like straight off the heat. The pancakes are definitely reminiscent of sticky date pudding - not as sweet or date-y though.

would I make it again: No - nice but would rather the pudding.

recipe: Date Pancakes with Caramel Sauce

Chocolate cake with apples & hazelnuts

"And in the end, it's not the years in your life that count. It's the life in your years."

Abraham Lincoln

There are many quotes pertaining to the shortness of our lives and the importance of actually living it rather than rushing through. Whilst I am aware of the swiftness of life, the birthday signposts reminding us that we have driven through another year of our unknown length of existence, I also feel that it can be enough if we just remember to look out the window once in a while and take in the sights and experiences around us.

As I have gotten older I have learnt to slow down and be present in each moment; the person I become is largely tied to what I experience in life. The friends I spend time with, the loved ones whom I laugh with and the daily occurrences I encounter and remember all contribute to the richness of my life.

I will admit that as much as I try to slow down, there are days that I just seem to be on auto drive, much like Adam Sandler's character in Click. Some days flow into each other like water into sand, hard to recall and washed away with each lap of the wave. It is not often, apart from momentous occasions such as Christmas, births and weddings, that I can remember what I was doing on a particular day a year ago. Today happens to be one of those days.


Exactly one year ago, in a different house, in a different life, I decided to keep a record of the food I made to enable my husband to see exactly what I had cooked for him. Thinking inside the square I began to simply write a text document, my husband, who prefers to look rather than read, suggested I create a blog.

When I created this blog I had but a vague idea of what I wanted to do with it. As I began to explore the blogs of others, and to see a glimpse into the lives of people who enjoyed food as much as I did, it encouraged me to spend more time on something that brought me joy. 1 year later I am even more excited by new tastes and new recipes to try and hopefully love.

ease: 5/5.
prep time: 20mins.
cooking time: 35mins. My skewer came out clean at 35mins, however upon eating it was still not cooked, I would suggest cooking it for another 10mins.
total: 55mins.

taste: 4/5. This cake is very light and not dense at all. I think it is for this reason that the apples seem to distract from the chocolate rather than compliment. Their firm tartness dominates the light, fluffy chocolate cake and crunchy hazelnuts. The cake is also not very sweet; I liked it but I didn't love it. However I gave it a 4 as two big boys fawned over it and had seconds and thirds.

would I make it again: No - prefer flourless cakes to be dense and muddy.

recipe: http://ourchocolateshavings.blogspot.com/2009/02/chocolate-cake-with-apples-and.html

Apple crumble

An apple a day keeps the doctor away...

As a child, apples were not a fruit I enjoyed eating. They were in fact the fruit I dreaded seeing most upon opening my small cobalt plastic lunch box; too cumbersome to eat and plain boring. In an effort to make the apple more appealing my mother would tell me that famous saying, as she knew of my aversion to doctors she thought it might work. It didn't.

As an adult I occasionally began to grasp for the apple nestled in amongst the food tray. I always wondered though why the apple was chosen as the advocate for health. I would think the strawberry more appropriate, they have more Vitamin C than apples and not only do they help to reduce plaque, supposedly they also help to whiten teeth. Strawberries are also well liked by children, more so than apples, so perhaps the strawberry should be the new doctor-deterring fruit.


Ramblings aside, apples have been welcomed back into my diet with arms wide open, with bouquets of flowers and towering masses of blimp-like foil balloons. I would attribute their return on account of my burgeoning interest in cooking. In raw form, I may reach for another fruit instead of the apple, but when choosing one to cook, the apple would always be picked first. There is just something so safe and comforting about apples, like being wrapped in a blanket by your grandmother whilst she makes a fire to toast marshmallows in her cosy living room. With each mouthful I am filled with warmth, and a familiar sense of fuzzy serenity.

If I were only allowed to make one apple dish, it would be chosen due to its flavour, ease and ability to comfort as well as it being something I would want seconds of. With those standards to meet, hands down it would have to be the humble but timeless Apple Crumble. This particular apple crumble was the first made-from-scratch dessert I attempted. And although I have flirted with a few other recipes I have kept returning to this one for its simplicity, ease and deliciousness. I'm sure almost everyone has an apple crumble dish they make time and time again.

I am not a fan of pairing something cold, such as ice cream, with something hot - it is jarring to my system. I prefer dollops of pure double cream, sometimes if I feel decadent enough, clotted cream.


ease: 5/5.
prep time: 23mins. I am not gifted in the art of peeling, it takes me a while.
cooking time: 50mins.
total: 1hour & 13mins.

taste: 4.5/5. Sweet, cozy satisfaction. The sweet, crunchy and almost chewy crumble gives way to tender, tart apples spiced with cinnamon and hints of nutmeg and peppery cloves. The sweetness, tartness and spiciness meld warmly in your mouth and leave you wanting to forgo the plate and help yourself to the baking dish, cleanly licked spoon gripped tightly in your hand. This is by no means a complex or beautiful dish, it is just pure home-style crumble that satisfies.

I cut my apples according to the instructions this time around, and they didn't reach that oozy on-the-brink-of-liquefaction stage that creates a sticky, syrup like sauce which I love. This was probablt on account of them being a little too thick so they didn't get to that almost transparent stage. I would recommend slicing each half into 8 slices rather than 6 - 16 slices for a whole apple.

I also cut down the butter to around 200g.

I find that this dish lacks spicing as written so I always use 11/2tsp cinnamon, 1/2tsp nutmeg, and 1/4-1/2tsp ground cloves which is still subtle but noticeable.

would I make it again: Yes - I think this is the sixth time I have made it, it shall be in my repertoire for years to come.

recipe: http://www.epicurious.com/recipes/food/views/Apple-Crumble-and-Vanilla-Ice-Cream-108716

Butterscotch apple cake

I awoke to the soft whirring of the ducted heating, beginning its first shift to warm the house. I touch my icy nose, a reminder that it is no longer summer.

It is not long before I hear the soft padded feet prancing towards my room to wake me for breakfast. Greeted by wet kisses and doggie breath I turn to my partner, still clinging to the last few minutes of sleep as I wrap myself in clothing to serve up breakfast for bipeds and quadrupeds alike.

Stepping outside onto dew covered wood I wade through morning mist to scatter seeds into bird feeders and to unlock the squeaky gate to allow Yoshi entry to our dampened garden. The mornings are always cold, and most often wet. Socks, knits and sometimes scarves are needed, however, the afternoon heralds the next Act. Sunshine evaporates all droplets of water and bestows a gentle heat upon my head. I find myself shedding layers like a rose drops its petals. It is during these bright afternoons that I like to do my baking most.

Gazing at the leaves burning red and pale ochre leads me to think of perhaps Autumn's signature fruit, the apple. Without knowing I have planned two dishes for this week that both seem to include gingerbread spices, it could be that Autumn subconsciously causes me to crave ginger, cinnamon, allspice, cloves and nutmeg.


ease: 4/5. A little time consuming.
prep time: 30mins. I included making both the cake batter and butterscotch sauce.
cooking time: 1hour.
total: 1hour & 30mins.

taste: 2.5/5. This was overwhelmingly sweet for me, my mouth was filled with blood-sugar spiking butterscotch sauce and brown sugar. Unfortunately the apple was not only sunken (if anyone knows why the apples didn't remain clearly visible as the original recipe shows, please let me know) but it was lost in a sea of sugar. Everyone had around three tablespoons followed by glasses of water, such a shame.

would I make it again: No - much too sweet and sugary for me.

recipe: http://gourmettraveller.com.au/butterscotch_apple_spice_cake.htm

Plum gingerbread cakes

"And I had but one penny in the world. Thou should’st have it to buy gingerbread."
– William Shakespeare, Love’s Labours Lost

He looks at me with Smartie eyes, his bow tie soft and red. I could smell his scent wafting through the dome glass, enticing and familiar. Hints of ginger, with traces of cinnamon and nutmeg and the tiniest suggestion of cloves and allspice fill my breath as I close my eyes and sigh happily.

Oh Gingerbread man, how I love to eat you piece by piece.

Gingerbread never ceases to bring me happiness - either in the form of a person, in a slice of cake or enveloped in a cookie, I will eat them all. The gingerbread pancakes I made a while back still linger on my taste buds, I yearned for the gorgeous spices and decided it was time for the gingerbread to return. Tonight I am cooking for my husband and a friend so I wanted my gingerbread a little more refined for company. And as our friend loves plums I thought this arrangement would be perfect.

ease: 5/5.
prep time: 15mins.
cooking time: 15mins.
total: 30mins.

taste: 4.5/5. Deep, sweet, sticky gingerbread gives way to the juicy, tart plum, soft and round. Ryan wolfed them down in 4 seconds flat when they came straight out of the oven. I added some allspice, nutmeg and cloves, about 1/4tsp each. My only complaint was that they fell apart when taken out of the moulds and the plum sunk unlike the photos of the original recipe.

would I make it again: Yes.

recipe: http://sgp1.paddington.ninemsn.com.au/gourmettraveller/recipes/db/gourmettraveller/59/5950.asp

Chocolate macaroon delice

Waste not, want not.

Nothing saddens me more than food spoiling and having to be thrown away. In the beginning my disorganisation led to a lot of waste, which forced me to plan in advance what I would make each week in an effort to avoid buying superfluous produce. This has been effective however certain issues arise such as having leftover egg whites that you did not plan to use.

With bowls of viscous fluid I searched for a recipe that would use them all up without creating other leftovers. This recipe was not planned, and in a way, it was extra special because of its spontaneous creation.


ease: 4.5/5.
prep time: 20mins.
cooking time: 12mins and 1hour refrigeration.
total: 1hour and 32mins.

taste: 4/5. Ryan loved this but for me the chocolate and cream was incredibly overpowering and dehydrating. I could feel my heart accelerating with each bite; I actually only used the ganache to fill and top the delice, as I ended up with more than needed and felt the chocolate icing wasn't necessary. I also used a smaller tray, I would not recommend the size they stipulate as you will end up with very thing layers and too much ganache.

would I make it again: No - too rich and sugary to appreciate the chocolate.

recipe: http://www.cuisine.com.au/recipe/chocolate-macaroon-delice

Chocolate mink

I feel a little bashful beginning with an apology, but I must as the sun outran me today and I was left with nothing but down lights to illuminate my efforts in the kitchen. I have not yet become accustomed to the earlier sunset and find myself chasing shadows.

Dreadful pictures aside, when deciding on a suitable treat to end a meal that would please all I couldn't think past chocolate. Many wedding gifts still lie unused, one of which was white, ceramic ramekins. Two choices made, chocolate and ramekins, I flipped back through old print outs and found chocolate mink. As an avid licker of yet-to-be-cooked chocolate mixes the thought of warm, chocolate lava flowing over my spoon filling my mouth with the raw essences of chocolate made my stomach growl and my mouth drool.


ease: 5/5.
prep time: 10mins.
cooking time: 20mins.
total: 30mins.

taste: 4/5. More like a moist, wet souffle than the thick, unctuous stream of chocolate I was expecting. I used 1/2cup ramekins which makes enough for 4 people. The serving looks small but this dessert packs a punch and leaves you highly satisfied with its intense richness. I served this with double cream, ice cream would be even better.

would I make it again: Perhaps - want to try some lava cake or chocolate fondant recipes to see if I prefer them.

recipe: http://www.epicurious.com/recipes/food/views/Chocolate-Mink-232637