Nigella's Mini Pavlovas

Strangely enough I've never made a pavlova before, I've always been a little bit scared to make them. Every Christmas l always hear my mum and aunties complain how their pavlovas didn't rise enough or were too sweet. I think one of their problems was that they all use the same recipe and are probably unwilling try something new.

I came across this recipe in Nigella Lawson's "How To Be a Domestic Goddess". They were really easy to make and everyone raved about them!

Enjoy!

Y x

Mini Pavlovas

(Makes 18. Recipe Nigella Lawson)

8 egg whites
a pinch of salt
500g caster sugar
4 tsp corn flour
2 tsp white wine vinegar (makes the meringues chewy inside)
1 tsp vanilla extract (I didn’t have any so I just substituted 100 gram of the above 500 gram caster sugar with my own vanilla sugar, which basically is a jar of caster sugar to which I add scraped used vanilla pods instead of throwing them in the trash).

Preheat the oven to 180°C. Line 3 baking trays with baking paper.

Beat the egg whites and salt until the miixture form satiny peaks. Keep beating the egg whites while adding sugar little at a time until the meringue is stiff and shiny. Sprinkle over the corn flour, vinegar (and vanilla extract, if using). Fold in gently.

Form round meringues on the trays lined with baking paper, around 10 cm a cross and 1.5 cm high. Make an indentation in the middle of every pavlova with the back of a spoon. Put in the trays in the oven and immediately reduce the heat to 150°C. Bake for 30 minutes. Turn off the oven and leave the Pavlovas inside for 1.5-2 hours.

Serve the Pavlovas with whipped cream, fresh fruit and a nice fruit syrup.

Gingerbread Cupcakes with Ginger Caramel Icing

I hope everyone had a fabulous Christmas! Sorry l've been a bit slack with my posts but l've been busily baking for one whole month. Our family Christmas's are not the norm and tend to be a really large affair, this year we had 60 people for a sit down dinner. Luckily l don't have to prepare all the food myself, but l volunteered to make a dessert buffet. So over the next couple of weeks l will share all the wonderful recipes.

You all know of my love for Gingerbread Cookies! I can now add to that, with Gingerbread Cupcakes. These are just divine, the crystallized ginger gives it an extra zing that you would never expect.

Makes 24

300g Plain Flour

1/4 tsp baking soda

1/2 tsp salt

2 tblsp ground ginger

1/2 tsp mixed spice

150g unsalted butter, softened

400g Caster Sugar

4 eggs

1 1/2 tsp vanilla essence

100g finally chopped crystalized ginger

160ml sour cream

Pre-Heat Oven to 170'C, line two 12 hole muffin trays with cupcake papers.

Sift together flour, baking soda, salt, ground ginger and mixed spice.

In a separate bowl, cream the butter for 1-2 minutes. Add the caster sugar one third at a time, beating for 2 minutes after each additions. Beat until the mixture is light and fluffy and the sugar has almost dissolved.

Add eggs one at a time, beating well after each addition until the mixture is light and fluffy. Add the vanilla essence, half the sifted dry ingredients and the chopped ginger and half of the sour cream and stir until just combined. Repeat with remaining ingredients.

Divide mixture amongst the cupcake papers ad bake for 20 minutes or until the cakes spring back when gently pressed.

Ginger Caramel Icing

125g Butter

200g brown sugar

80ml cream

1 tblsp ground ginger

500g icing sugar

Melt butter in a small saucepan. Add the brown sugar and stir over low heat until the sugar dissolves. Bring the mix to a boil, reduce heat and cook for 2-3 minutes. Stir in the cream and ginger.

Cool to a lukewarm temperature. Gradually stir in the icing sugar and cool the mixture completely. Beat until the frosting is light and creamy. If the frosting is too stiff, add a little more cream.

Enjoy!

Y x

Christmas Treats for the Neighborhood Kids

There is nothing nicer then living in a street where there are quite a few Children and that they can actually play with one another.

This year Cooper who is always very generous wanted to give his friends a little gift. Unfortunately time wasn't on my side, so instead of baking something l found these gorgeous little red boxes and filled them with red and white lollies. I think it looks really affective and festive to boot!

Enjoy!

Y x

After Dinner Mints

What better way to finish off a large Christmas meal then with a nice cup of coffee and some after dinner mints, not only do they look fantastic they taste delicious too!

After Dinner Mints

Makes 24

You will need small chocolate foil cups.

200ml Pure Cream

400gms Dark Chocolate

2 tbsp Creme de menthe (or peppermint essence)

2 Peppermint Crisps Crushed

Place Chocolate and cream in a heat proof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water. Stir with a metal spoon until the chocolate melts and the mixture is smooth. Stir in the creme de menthe.

Place a zip lock bag in a large glass and push the bag down the bottom and place the top of the bag over the glass. Fill the bag with the chocolate and cut a small hole in one of the bottom corners so it acts like a piping bag.

Fill the foil cups 3/4 of the way and the scatter the peppermint crisp over the top.

They can be stored in the refrigerator in an airtight container for 2 weeks.

Enjoy!

Y x

Truffles, Truffles and more Truffles

I've never made truffles before, and have never really eaten them either which is probably a good thing otherwise l would be the size of two houses put together!

I couldn't believe how easy they were too make and the combinations you can make are endless the next on my list are Choc Mint, Honeycomb and Cherry Ripe YUM!

White Chocolate Coconut Truffles

Makes 32

2 x 220g pkt white choc coarsely chopped

80 ml (1/3Cup) Thickened Cream

1/4 Coconut

2tblsp Malibu (I used coconut essence)

200g white choc melts

Shredded Coconut, to decorate

Place Chocolate and cream in a heat proof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water. Stir with a metal spoon until the chocolate melts ad the mixture is smooth. Stir in the coconut and the Malibu.

Place in Fridge for 4 hours to Chill

Roll truffles into balls, melt Chocolate Melts and spoon a tablespoon of chocolate over the truffle in a circular motion. Decorate with the Shredded Coconut and place in fridge until firm.

Rocky Road Truffles

2 x 220g milk chocolate coarsely chopped

1/3 cup cream

2tbs Tia Maria

1 cup Mini Marshmallows

80g red glace cherries chopped

200g chopped peanuts

Place Chocolate and cream in a heat proof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water. Stir with a metal spoon until the chocolate melts ad the mixture is smooth. Stir in the Tia Maria and let it cool for 2o minutes. Stir in the mini marshmallows and place in the fridge for 4 hours to chill.

Roll Truffles into balls and the roll in chopped peanuts and then place in fridge until firm.

Bailey's Truffles

2 x 220g pkt dark choc coarsely chopped

80 ml (1/3Cup) Thickened Cream

2 tblsp Bailey's

100g Chocolate Sprinkles

Place Chocolate and cream in a heat proof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water. Stir with a metal spoon until the chocolate melts ad the mixture is smooth. Stir in the Bailey's and place in Fridge for 4 hours to Chill

Roll Truffles into balls and the roll in Sprinkle and then place in fridge until firm.

Enjoy!

Y x

Christmas Cake

Just a sneak peak of my Christmas Cake Creations.....

Enjoy!

Yx

School is out...

Just thought l would quickly share some things l made for Coopers School Break Up!

Enjoy!

Yx

These were made for all the kids graduating from Kinder, it's hard t believe my son will be one of them!

These gift bags were for the fabulous teachers!

These were made for all his classmates!

Candy Cane Chocolate Brownies

Sorry it has been a long time between posts but l have been incredibly busy! Not that that should be an excuse.

Every Christmas we get overloaded with Candy Canes, and there are only so many you can eat. So when l saw this idea l couldn't wait to give it a try.

I made these to give them as gifts for Coopers teachers. I used my favorite Nigella Lawson Brownie Recipe.

While the brownies are cooking smash about 12 candy canes, I used the bottom of a glass.

To make the ganache you will need 200g of pure cream and 400g of chopped dark chocolate. Gently boil the cream, once boiled pour over the chocolate and whisk together until smooth.

While the brownies are still warm pour the ganache over and then sprinkle the crushed candy canes.

Leave to set for a couple of hours before cutting.

Some other news is that my website is up and running so please have a look and let me know what you think

www.bakingaddict.com.au

Enjoy!

Y x