Han Solo Cupcake

chocolate cupcake, red cocoa frosting, chocolate Han Solo in "carbonite", chocolate pop rocks

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Lawyers, counsellers and doctors oh my!!

Well, here I am and the shock of my marriage break up dulled by being caught up in lawyer, counsellor and doctors appointments. 

Like Han Solo I'm trapped, not in carbonite but in a swirl of paperwork that binds me to my husband. Hopefully I'm not on my way to Jabba the Hutt!!

Now, lets talk chocolate :) 

Silicone ice-cube trays double as moulds for your chocolate creations, today I've used the large Han Solo mould for my cupcake topper. Your chocolate tempered or otherwise doesn't have the "high shine" finish of using hard plastic moulds, but this is more than made for with the plethora of designs that are available in silicone. 

Han Solo ice-cube tray

I half filled the mould with melted chocolate, sprinkled on chocolate pop rocks, then filled the rest of the mould. You end up with a "Choc Rock Han Solo Block"... or something like that.

Chocolate pop rocks

Use food paints and lustre dusts to colour your finished pieces. I sprinkled extra pop rocks and chocolate rocks on the frosting.

Thank you everyone for your messages/comments of support. I have read them all, please forgive me for not replying at the moment and I'm going to give Valentines cupcakes a miss this year too... but I'll be back in March with "bunnies" and Easter goodies.

The Lone Baker xx

Emma's Whoopie Pies Review

Harriet and Emma

Meet Emma the 14 year old daughter of my best friend Jacinta. Emma is a fabulous baker and has kindly stepped in tonight as guest reviewer in a packet mix vs homemade challenge. Take it away Emma.....

Betty Crocker Vanilla Sprinkle Whoopie Pies

I don’t normally use a packet mix, but I love whoopie pies and thought I’d give the packet Betty Crocker Vanilla Sprinkle Whoopie Pies Mix a go.

straight from the oven

While the recipe and the whoopie pies themselves were easy to make and follow, the overall taste was very disappointing (such a shame because they looked very delicious).

making vanilla cream filling mix

finished Betty Crocker Whoopie Pies

They just had that artificial taste that you often get with a packet mix.

I then decided to compare the packet ones with some whoopie pies made from scratch. I got the recipe from the “Whoopie Pies” book by Sarah Billingsley and Amy Treadwell, given to us by The Lone Baker.

I used the Classic Chocolate Whoopie Pies sandwiched together by a cream cheese filling.

classic chocolate whoopie pies

cream cheese filling

The homemade ones were far superior to the packet ones (they were just as easy to make as well). My family preferred the homemade ones over the packet ones.

 We soon devoured them all!!! 

Emma 

text and photography by Emma Darlison

The Lone Baker back tomorrow with two ingredient tuile... topping a cupcake of course :) 

Teddy Trouble Tia Maria Tim Tam Treat

       Teddy Trouble TiaMaria Tim Tam Treat with fondant teddy bear

"The weekend started with hedgehogs, but finished with Teddy Bears"

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Hedgehog slices are popular in my home state of Victoria. Hedgehogs are a chocolate unbaked refrigerator slice (bar), mainly comprised of crushed biscuits (cookies). Usually store bought biscuits are used and it's a quick and easy way to use up leftover cookies from the Christmas season.

I was working on delveloping a hedgehog recipe on the weekend that did not contain raw egg; we are "thrill seekers" here in Oz and do eat raw egg in our hedgehogs that tends to cause "dread" in some other countries. 

My thoughts then went to Tim Tams. Australia's national biscuit is the ANZAC, but it's the 'Tim Tam' that is the iconic Aussie biscuit. My very own teddy bear, namely my husband Mark was in trouble this weekend when he offered to drop off eggs and Tim Tam Treats to my best friends house... Mark took the eggs and having second thoughts tucked away the Tim Tam Treats unbeknownst to me back in fridge. Goodness, that's what I like to see at Christmas... no sharing of treats and keeping them for yourself!! 

classic original Tim Tams and dark chocolate Tim Tams

Tim Tams sandwich light chocolate cream, inbetween chocolate malty biscuits that are enrobed in chocolate. They are what I use in today's recipe, but if you can't get Tim Tams go for the biscuit/cookie you think is closest to it. 

inside Tim Tams

Tia Maria Tim Tam Treats

18 standard cupcake cases or 36 mini cases, mixture can alternatively be pressed into a brownie tin.

*note on "raisins" that are used in the recipe... 

Raisins in Australia are larger and stickier than sultanas, if you can't get them chopped dates are a suitable substitute. 

on the right, raisins are larger and stickier than the sultanas on the left. 

Ingredients

150 grams of raisins or chopped dates

3 tablespoons of Tia Maria

400 grams 2 packs (14 oz) Tim Tams or equivalent

300 grams (8.8 oz) dark eating chocolate

150 grams (5.3 oz) butter

150 grams (5.3 oz) roasted walnut or pecan pieces

2 tablespoons sour cream

Method

Put the raisins along with the Tia Maria in a small microwave safe bowl, microwave on medium low in 30 seconds increments until Tia Maria starts to be absorbed into the fruit. Set aside.

Roughly crush Tim Tams in transfer to a mixing bowl.

you want pieces of the biscuits still to be visible

Melt chocolate and butter in a saucepan over low heat, stir gently until chocolate is melted. Set aside.

Add walnuts to the Tim Tams in mixing bowl, add sour cream, melted chocolate mixture and Tia Maria soaked fruit. Stir vigourously with a wooden spoon.

Divide mixture between paper cupcake case and press down firmly with the back of a spoon.

*Refrigerate overnight. 

the inside of the Tim Tam treats looks like this

Before serving top the Tim Tam treats top the treats with chocolate icing, melted chocolate or chocolate ganache if desired. 

*the refrigerating overnight step cannot be skipped, the biscuit pieces swell and the treats will be the correct chocolately fudgey consistency. 

Happy baking :)

 You might also be interested in: 

Toblerone dessert in 30 minutes

or try a white chocolate plastique recipe

A Zumbo Macaron

clockwise front: raspberry caramel, lime and mint mojito, cola, lemon verbena, caramelised pumpkin seeds and milk chocolate, chilli and cinnamon.

On a recent trip to Sydney my step son Daniel and his beautiful girlfriend Trish went macaron shopping at pastry chef extraordinaire Adriano Zumbo's Balmain store. Daniel returned to Melbourne laden with pastries and boxes of macarons. 

Daniel and Trish

Goodness all the macarons were incredibly good and the perfect example of what a macaron should be. With super thin crisp shells yielding to soft and chewy interiors and "oh, the fillings" well, lets have a look at the flavours.... 

Raspberry Caramel; this reminded me of something from childhood, perhaps the caramelised jam at the bottom of jam pudding?  I, who doesn't like caramel usually loved this one. There is the traditional "burnt sugar" taste to these and the punch of raspberry from the not overly sweet jam like filling.

Lime and Mint Mojito; Daniel and Trish's favourite flavour... and my husband was quiet taken with these too. The strongest colour and flavour of all macaron's we tasted, a clear burst of lime followed by a fresh mint flavour. Bit "sparkly" and pretty these ones :)

Cola; Yes, it tasted like "cola". Nice colours, we all liked it with Daniel commenting he would have liked the cola flavour to be more pronounced. 

Lemon Verbena; Who would have thought?? After 18 years of marriage my husband and I finally agreed on something!! We both voted the unassuming, pale leafy green macaron our "favourite". Beautifully balanced flavour and it is was refreshing and creamy at the same time.

Caramelised Pumpkin Seeds; Voted "ok" by all of us. They weren't awful, but they weren't a "stand out" like some of the other flavours. 

Milk Chocolate Chilli and Cinnamon; These were "yum", just the right amount of heat in these babies, contrasting with the creaminess of the milk chocolate filling. If I was only to buy one flavour to serve at a party/dinner these would it. Fun and delicious.  

We also tried a few individual tarts, including 'Grandma's soap' a lavender concoction comprising of blueberry compote, fresh blueberries, lavender chantilly & almond cème. The classic passionfruit curd and and pâte sucrée and the fab 'Whizz Fizz'...

Inside the Whizz Fizz tart with it's raspberry meringue, sherbet, raspberry compote, liquorice crème. This was "Wow!!". The pastry in all the tarts is so good and unlike any pâte sucrée I've tasted before, my goal for 2012 is to emulate, that taste, texture and flavour.

Well, it's a big week for Adriano Zumbo with his new store opening at Star Casino. If your in Sydney you must go check it out. 

Oh, don't forget it's Zumbo's MACARON day this Sunday... go with an empty belly and fill up on the plethora of fabulous flavours. Get all your updates for the day straight from Zumbo's website, browse the patisserie menu whilst there.  Zumbo 

Happy Baking :) 

I'll looking at the Zumbo cookbook in up coming weeks but for now you might be interested in; Daniel's review of Lindt's Chocolate Cafe  

or a review of the Laurent Patisserie 

Brownies, Brownies, Brownies

Come join me on Facebook  Competition day today, scroll down for you chance to win 'Cookie Swap'!!

It's official, I never want to eat a brownie again!! Well, at least for a month or two... phew, all this brownie taste testing was tough, but someone's gotta do it. 

Brownies are so subjective aren't they? Fudgy, cakey, with nuts or with out. Are you a purist or perhaps you prefer to add choc chunks, caramel swirls or fresh raspberries. Then there is the edges, do you always go for the gooey centre bit or do you like the sugar crisp edges? And yes, some of you will even prefer your brownies frosted.

Lets have a look a few different brownies... all recipes were baked on two separate occasions, all brownies improved after resting/refrigeration period... in other words "yummier the next day". 

'Robert's Absolute Best Brownies' is from David Lebovitz's excellent 'Ready for Dessert: My Best Recipes', I baked it once with nuts as per the recipe and once with chocolate on top for my hubby. This was my favourite brownie, albeit I think more of a chocolate slice than what I'd consider a true brownie. A little piece with coffee was "just right". 

Then on to Australian style brownies where we go tend to forgo the sugary crust for soft brown sugar finish. Ideal if you need a flat top to decorate your brownie. Pop over to Donna Hay's official site for her brownie recipe or try Gary Mehigan's Triple Chocolate Brownies from Australian MasterChef ...

Gary Mehigan’s Triple Chocolate Brownies

MasterChef magazine March, 2011

Ingredients

150g (5.29 oz)  unsalted butter, chopped
150g (5.29 oz) dark chocolate, finely chopped

plus an extra 150g (5.29 oz) dark chocolate, cut into chunks

100g (3.5 oz) milk chocolate, cut into chunks

100g (3.5 oz) white chocolate cut into chunks 

4 eggs, room temperature

330g (11.64 oz) brown sugar

1 tsp pure vanilla essence (extract)

150g (1 cup) self raising flour (self rising)

Method

Preheat oven to 180C (350F).

Grease and line a 20cm x 30cm (approx 8 x 12 inches) slice pan.

Place butter, finely chopped dark chocolate and tablespoons of water in a small pan.

Stir over low heat for 3 minutes or until melted, then transfer to a bowl.

Whisk in eggs, sugar and vanilla. Sift in flour, then fold in the remaining chocolate.

Spoon batter into pan and then bake for 35 minutes, or until firm around the edges but soft in the centre.

Cool for 10 minutes, then refrigerate for 2 hours or until chilled.

With brownies being quintessentially American, then that would make peanut butter and jam (jelly) triply so, or so I thought but not all family members agreed.

'Chewy, Gooey, Crispy, Crunchy melt in your mouth cookies' isn't just a fabulous book title, it's written by a fabulous cook 'Alice Medrich' author of 'Pure Dessert' and the gorgeous 'Chocolat: extraordinary chocolate desserts' amongst others. 

I've made several of the brownies from this book, all good... the cocoa brownies I baked to the recipe the first time and the second time I decided to swirl through some peanut butter and raspberry jam.

My husband Mark loved these!! My step son Daniel thought "they were just wrong" and picked away the peanut and jam to eat the fudgy chocolate brownie. Can't please them all ;)

 the unassuming brownie voted "best" by my husband and step son

Almost didn't buy 'Cookie Swap', Amazon kept putting it in my recommendations where I'd glance at it and think "don't like the cover", "don't have cookie swaps in Australia". Then it triggered (in my brain that is) where I knew the name 'Lauren Chattman' from, she is the co-author of 'Dessert University' one of my favourite dessert books by Roland Mesnier former White House pastry chef. So I popped it in the cart and I'm glad I did, because from page 55 of this book comes a brownie recipe that they both my husband and step son voted "best" brownie. We have made the 'Incredibly Fudgy Brownies' numerous times, so has my best friends daughter Emma, we all love it.

Would you like to win a copy of 'Cookie Swap'? I have three copies up for grabs...

For you chance to win just leave a comment here on the blog or on facebook:

25 words or less "Your favourite brownie and why?" or perhaps a killer brownie recipe I should try? Competition drawn Monday 14th November.

If you missed the 'Fat Witch Brownies' book review it's here 

or Choc Orange Brownie Cupcake

Happy Baking :)

Fat Witch Brownies book review

                   fat witch brownie with added chocolate on top

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Books make such fabulous stocking stuffers, I thought I'd review a few cookbooks in the lead up to the holidays. Starting with one that's been out for a while, 'Fat Witch Brownies: Brownies, Blondies and Bars from New York's Legendary Fat Witch Bakery'. 

This book is extremely well reviewed on Amazon , many of the reviewers compare the bought brownies from the bakery with the recipes from the book so I'll keep my review short and sweet.

The leafy outer suburb of Melbourne is worlds away from New York's Legendary Fat Witch Bakery, but it's here that I baked half dozen recipes from the Fat Witch book... three of which I'll be talking about today.

The small format book is full of promise, beautiful photos, 50 plus recipes, smart use of one 9x9 inch cake pan for all recipes (closest 22 cm in Oz) and a warm chatty tone that emanates from author Patricia Helding. Unfortunately, it doesn't quite live up to expectations starting with the disappointing "Fat Witch" brownie that is more cakey than fudgy. I baked this one twice, the second time pictured at top of page was sprinkled if chocolate pieces to add more flavour. Look, it's not awful... but it's not that flavourful either, plus it's a cake brownie not the promised chocolately fudgy hit I was expecting. That said, my best friend Jacinta liked this brownie and it's made it's way to parties where it has been well recieved. 

The cocoa brownie on the following page is "ok" too... but not "wow!". 

frozen cream cheese brownie

Step son Daniel loves cheesecake so next up was the frozen cream cheese brownie. This tasted more like a brownie, but I did change the filling the second time around adding vanilla and sour cream. I'd make these again with the adjusted filling.

banana bread brownie

Then we tried the banana bread brownie... which in no way resembles any brownie I've ever seen/tasted. Dense, moist with good flavours, this will probably end up on my "goodness, the bananas have gone brown" rotation. It's is an odd one, particularly texturally!! 

The book contains a wide selection of brownies, blondies and bars, plus frostings and glazes and tips. It is a nice slice/bar book, but not the "I'll never need another brownie recipe" book I was expecting. 

Later today, yes today!.... there is another brownie story coming up, plus a competition to win a stocking stuffer recipe book.

Until then, happy baking :)

Chocolate Chilli Focaccia

                                    chocolate chilli focaccia

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My Step son Daniel is in a world of pain at the moment as he remains sleepless and stuck in front of his Mac editing his end of year movie for film school. 

Though he could always swap career paths and become a chef... one of Daniel's fab recipes today. A chocolate studded focaccia with a little warmth from chilli and cinnamon. Enjoy :) 

Oh, and don't forget if you have a spare minute go push that "like" button on facebook to support a young film maker. You do want to see the promised trailer for a romantic comedy featuring beards don't you!!

Daniel getting some love from one of his actors in A Bearded Tale

Foccia Dolce (sweet focaccia) - Chocolate Chilli  Focaccia

Preparation Time 30 minutes 

Rising Time 30 minutes

Cooking Time 30 minutes

Makes 1 loaf

Ingredients

310ml (1 1/4 cups) warm water

2 tsp (7g/1 sachet) dried yeast

2 tablespooons caster sugar

3 1/2 tbs olive oil

450g (3 cups) plain flour

1 tsp ground cinnamon

1/4 tsp dried chilli flakes

1 tsp of salt

200g (7oz) dark chocolate cut into chunks

coarse sugar to sprinkle

Plus icing sugar (confectioners sugar) to dust on top of finished focaccia

Method

Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.

Place flour and  the sea salt, chili and cinnamon in a bowl… whisk with a wire whisk. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 30 minutes or until doubled in size.

Preheat oven to 200°C. Brush a 20 x 30cm (7.87x11.81 inches approx) Swiss roll pan with 2 teaspoons of remaining oil. Punch down centre of the dough with your fist. Press into the prepared pan. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil. Press the chocolate chunks into the dough. Sprinkle with a little coarse sugar.

Bake in oven for 20-30 minutes or until golden and focaccia sounds hollow when tapped on base. Serve warm or at room temperature, dusted with icing sugar.

Donna Hay Packet Mix Reviews

                                   donna hay packet mix macarons

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Donna Hay has a range of cake mixes available in Australia,  today we are looking at the chocolate cupcakes mix and the almond macaron mix. One is a nigh on perfect example of a great packet mix, the other.... well, the other is photographed above!! 

Bit nervous about making macarons and thought you might give a packet mix a try?? This part of the story is sub titled "Mark makes macarons" because my non-cooking hubbie Mark thought he would in fact give it a try!

Mark Makes Macarons

Donna Hay Macaron mix

We bought a pack of the Donna Hay Almond Macaron Mix for $7.99 at our local Woolworths supermarket. 

Inside the box you will find, the almond mixture, an egg mixture and a sachet of dark chocolate pieces. You only need water for the macaron itself and 2 tablespoons of cream for the filling.

Mark was looking confident when he set about pre heating the oven, lining the baking tray and still confident at the whipping the egg white mixture and sifting over the almond mixture; it's at this point it started to go awry with "gently fold through".

The egg mixture after the 4 minutes beating on high is very stiff.

When Mark did "gently fold through" the almond mixture into the egg mixture he ended up with billowy clouds of raw almondy meringue; when Mark "dropped" one tablespoon at a time as per the instructions this is what you end up with...

After baking, Mark turned temperental chef and didn't want to fill his oversized cracked macarons with the chocolate ganache filling (which was set firm by this stage). Instead I warmed the ganache and I drizzled it over the macarons, topped with berries and a scoop of ice-cream. Slightly placated Mark was still grumbling "told you I can't cook" far into the night. Mark didn't make a mistake, he followed the instructions as many novice macaron bakers would. 

Too much fuss for a packet mix?? There is a .pdf that I downloaded from Donna Hay's website, because this packet mix comes with alternative step by step instructions. 

Step Four on box says to "Drop 1 tablespoon of mixture at a time onto baking trays"... this changes in the .pdf to Step Five where you are dropping in a "circular motion". The filling is made at the end of the process rather that the beginning like on the box.

Neither way results in an attractive (normal?) macaron, you'll have to pipe the macaron mix for that. Break down the meringue a bit by firmly folding, until the mixture drops off your spoon looking "lava" like... then you will have a greater chance of getting the "foot"on your macarons.

You really should be aiming for this.... here almond macarons I made last week (from scratch) are ready to go in the oven. 

how piped macaron mix should look on trays

Donna Hay Chocolate Cupcake packet mix

Donna Hay Chocolate Cupcakes packet mix $7.99 Woolworths Supermarket

 

In the box... the cake mix, frosting mix and plain dark brown cupcake cases.

Quick, easy and as close to home made as you can get from a packet.... just add butter, eggs and milk. The Donna Hay Chocolate cupcakes baked perfectly, frosting was good and everyone that tasted these loved them.

My step sons Mum made these too... same result, great cupcakes with a home made taste. 

Donna Hay Macaron and Cupcake mixes available in Australia from Woolworths supermarkets and online at Donna Hay   and for Donna Hay's step by step instructions on how to pack packet mix macarons download the .pdf here.

You might also be interested in TAKE 5... five packet brownie recipes tested including Donna Hay Molten Chocolate Brownies. 

warm Donna Hay Molten Chocolate Brownie

Chocolate Peanut Butter Spiders

                                     chocolate peanut butter spiders

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Finishing off "easy ideas" week with Chocolate Peanut Butter Spiders. Five minutes and three ingredients, that's all you'll need to make 24 crunchy and chocolately mini spiders. 

If your an Australian with kids you have probably made these or eaten these before, they are made with the popular fried noodles made by 'Chang's'. This is pretty much the recipe you will find on the packet and I added black cachous on the dark spiders for the extra crunch of "spider eggs" ;) 

Chang's Original Fried Noodles

Ingredients

1 pkt Chang’s Original Fried Noodles 100g (3.5oz)
2 Tablespoons Crunchy Peanut Butter
200g (7oz) chopped Milk or Dark Chocolate... this can eating chocolate like I used today or cooking chocolate or even compound chocolate/candy melts if you prefer. 

Optional: black cachous 

Method

Microwave chocolate and peanut butter in microwave safe mixing bowl for about 30 seconds on high. If not melted, then microwave again in 5 second intervals. Stir until smooth. Add noodles, stir lightly with a metal spoon until well coated. With a teaspoon, spoon the mixture onto non-stick baking paper or mat. Using heaped teaspoons, this mixture will yield 24 to 40 spiders. Top with black cachous if using. 

black cachous for spider eggs

Place in refrigerator until set. Package as gifts or just eat them straight away!!

Happy weekend baking :) 

Amore Frangelico Truffles

                                    amore frangelico truffle

Golden truffles laced with Frangelico are a decadent ending for a sumptuous Italian banquet or that bowl of spag bol that you plan to zap in the microwave. 

Pile them high on a collared full sized cake, use single truffles as cupcake toppers, eat them as they are with an accompanying expresso or better still a glass of Frangelico. 

Frangelico the Italian Hazelnut liqueur with it's hints of cocoa and vanilla is like liquid Nutella for grownups. Best bit, Frangelico is produced in miniatures so you don't have to buy a giant bottle; I do, buy the giant bottle particularly for the Christmas season when I use it for cakes, puddings and the like.Frangelico with it's distinctive friar in his habit shaped bottle

Gold Lustre Dust is metallic edible food decorating powder, available from cake decorating suppliers.

various metallic gold lustre dusts

Amore Frangelico Truffles

makes 20 to 24 truffles

Ingredients

250g (8.8 oz) dark eating chocolate

2 tsp Frangelico liqueur 

125 grams (4.4 oz) mascarpone cheese

cocoa powder to coat

gold lustre dust

Method

In a heat proof bowl over saucepan quarter filled with simmering water, melt the chocolate. Stir in the liqueur. Remove from heat, allow to cool until just warm. Stir in the mascarpone.

Refrigerate 20 minutes or until firm enough to roll into truffle sized balls. Roll balls and toss them in cocoa powder to coat. Once all the balls are coated, dust top half with gold lustre dust. Refrigerate until needed, let them come to room temperature before serving. 

Variations; swap the liqueur... chocolate and coffee liqueurs work well, but don't forget orange or even mint.