It has been a sporting cupcake month here! To coincide with the Tour de France this year, my friend organised a cycling challenge. During the 21 days that the Tour was running a group of us were challenged to ride as many kms as we could. We could do this by means of road bike, mountain bike, exercise bike, spin class…..whichever suited our lifestyle and weather. Each of us donated $20 and got pedalling. The person who rode the most kms during that period chose the charity/organisation that the entry fee would go to. With a whopping 809.6kms, my husband won! As a group we rode just under 3000kms!!! The organisation that Rick and I chose to support was the sponsorship of an Orangutan at Taronga Zoo via our kids school.
Anyway, here are some cupcakes I made during the challenge sporting the Tour de France jerseys.
This month also brought about the end of the netball season for my daughter’s school team. As part of their end of season celebrations they had these cupcakes adorned with netball bibs.
I am very fortunate to have a lovely neighbour at the moment. She is a talented lady, making wonderful quilts as her hobby. Recently it was her 40th birthday, one we couldn’t let go by without some sort of celebration. Her birthday was extremely well timed, coinciding with the kids first day back at school. A coffee at my place was suggested under the guise of celebrating off loading the kids. We had a lovley morning and managed to surprise the birthday girl with presents and cake, we even managed to belt out Happy Birthday in tune! Read More
I have a wonderful friend who shares a passion for all things food with me. He regularly sends me recipes and links to food related posts from all over the place. Way back in October 2008 he sent me a wonderful recipe for Bliss Balls and we have been making them in our house ever since. These can be made dairy free if you choose your chocolate carefully. So quick and easy to make and the kids love them.
1/2 cup tahini butter
3/4 cup peanut butter
1/3 cup agave or maple syrup
1/4 cup cocoa powder
3/4 cup sesame seeds
1/2 cup coconut, shredded – I use desiccated
3/4 cup sunflower seeds
1/4 cup raisins
1/2 cup chocolate chips
In a medium-sized mixing bowl combine the tahini, peanut butter, syrup, raisins, chocolate chips and cocoa powder.
Lightly toast the sesame seeds, sunflower seeds, and coconut in a dry pan.
Set aside to cool for ten minutes and then add to the mixing bowl and mix well.
Form into small balls by hand.
Roll the balls in a small amount of extra coconut.
Place them on a cookie sheet and put into the refrigerator for 20 minutes to harden.
My youngest recently turned 7 and requested a Scooby-Doo cake. We had a look online and found a giant hamburger with Scooby-Doo on top and decided that this was the one! With all the hype regarding Angus Beef lately and every fast food outlet having their own version of an Angus Burger, we thought it appropriate that our Angus have his own 🙂 Read More
My kids both love dessert, especially anything chocolate (must take after their mum!). I did a search for chocolate mousse and found this one on www.taste.com.au. The reviews were all fabulous so I gave it a go. It is a wonderfully rich mousse resulting in small flecks of solid chocolate through it. Even us chocoholics found the serving size a little too much and I will divide it into smaller glasses next time.
Ingredients (serves 6)
- 300g good-quality dark chocolate, roughly chopped
- 3 eggs
- 1/4 cup (55g) caster sugar
- 1 tbs good-quality cocoa powder, sifted
- 300ml thickened cream, plus extra whipped cream to serve
- Grated chocolate, to serve
- Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
- Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
- In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.
My lovely sister-in-law is intolerant to dairy, gluten, soy, and some other miscellaneous ingredients so you can imagine how hard it is for her to find a good cake! The week after her 30th birthday she came to visit so I made her a birthday cake to celebrate this significant milestone. Read More
I’m not sure what made me remember these handy ‘rice balls’, I have not come across them since leaving Japan in 1994. I would often grab one of these fast food items on my way to/from work from the local 7 -Eleven for breakfast, lunch, or dinner. As it is Australia Day and we will soon be making our way down to the beach I thought these would be the perfect lunch to eat in the sand! Read More