Saturday 12 May 2012
Wednesday 9 May 2012
Cookie Dough biscuit GIVEAWAY!!!!!
Want to win a
Cookie Dough
biscuit jar that refills every month for
SIX MONTHS!!!!
Yup that's right, 6 months worth of delicious, mouthwatering cookies
delivered to your door.
Sound good?
If you haven't already entered (names of entrants so far below) then add your
name to the list (by commenting) and go in the draw to win this
delicious prize.
Feel free to share this post with others - you never know,
if they win, they might just share some cookies
with you ;)
Cookie Dough Competition Terms & Conditions:
One entry per person.
Open to Australian residents over the age of 18
One entry per person.
Open to Australian residents over the age of 18
Entries close Friday 11th May 2012 5pm WA time.
Winner to be drawn at random, by a third party.
The winner will be notified on this blog Saturday morning WA time 12th May 2012 & has 7 days to contact us
Winner to be drawn at random, by a third party.
The winner will be notified on this blog Saturday morning WA time 12th May 2012 & has 7 days to contact us
The judges decision is final and no correspondence shall be entered into.
This prize is not transferable or redeemable for cash
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Friday 13 January 2012
In need of a hero?
Is there any better rescuer
than a deliciously
chocolately and
seriously decadent
cookie?
Here is my recipe for one
of my best selling cookies:
the chocolate hero.
The art of all good dough
making, needs care, love
and quick working
to ensure the dough is
not overworked.
And any dough maker
will tell you that
the more times you
make it
the better your
"feel" for the dough.
Things like egg size (I use large)
and humidity in the air
can all effect the outcome
of the biscuit.
You may need to adjust the flour
accordingly and lots of
practice will
help you "read" the dough.
So practice away,
eat some warm from the oven,
experiment with adding other ingredients
(macadamias are a great addition)
and
please share my recipe
(not cookies - they can make their own lol)
with loved ones.
Lisa
Monday 9 January 2012
Little, sweet and local.
A leisurely stroll
to our local growers market
is a treat in itself
on beautiful
Sunday morning,
but to discover our
favourite baker and
all round gorgeous gal
Megan, from
there was
the icing on the cake!
With her beautiful
lemon syrup cakes and
chocolate mini cakes
with homemade
nutella frosting,
it meant the big kids
were in cake heaven too.
Her biscuits are also amazing.
The crunchy, honey Anzacs
with macadamias are divine
and the ginger biscuits with
couverture chocolate are
incredibly moreish.
Fresh juices, coffee and
heaps of newly picked
fruit and vege
direct from the grower -
make this a great morning to be
out and about.
Friday 9 December 2011
Sweet little Christmas.
Courtesy : daisyt13.wordpress.com
For the brownies I
prefer mine to be more
dense and fudgy rather
than cakey.
Here are two of my
favourite recipes.
Recipe 1
(from the Good Food magazines
101 cakes & bakes cook book)
TOFFEE BROWNIES
350g dark choc (50-60%)
250g unsalted butter (cubed)
3 large eggs
250g muscovado sugar
85g plain flour
1 tsp baking powder
1.Preheat oven 140 degrees fan forced
2. Butter and line 23cm square tin
3. Melt chocolate and butter together
4. whisk eggs until thick and glossy. Gently fold into the chocolate mixture
5. sift in the flour and baking powder and gently stir until smooth.
6. Pour into tin and bake for 30-35 mins.
7. Cool in tin on a wire rack for at least an hour.
Recipe 2
(apologies it has been so long I don't know originator)
Tuesday 22 November 2011
Inspiration.
As much as I love baking and
taking photos
I also love admiring
others.
Here are just a few that have
me drooling.
Thursday 3 November 2011
Tant Pour Tant
Perth baker and talented macaron maker
is the home based artisan
responsible for these sweet
tantalising morsels.
DIVINE MACARONS!
Light, chewy and deliciously
decadent.
You can see
why they
rule the world.
Baked under the name
the flavour combinations are
both creative and mouthwateringly
luscious-
not to mention striking!
With flavours like
Mango macaron with a coconut mango and white choc ganache
Blueberry macaron with a blue dark choc ganache
Turkish delight macaron with a rose water milk choc ganache
Blueberry macaron with a blue dark choc ganache
Turkish delight macaron with a rose water milk choc ganache
is easy to see the difficult
part in all of this.
Which one to choose
..........first.
It had to be the turkish delight!
mmmmmmm delicious.
Rebecca's talent is not only limited
to macarons (a major feat in itself)
but her business Sugar Sprinkles,
also makes the most beautiful cakes
with the finest flowers
I have seen.
Discover her on Facebook
Sugar Sprinkles
Tant Pour Tant
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