Pear and Chocolate Layer Cake with Salted Caramel Buttercream

My friend asked me to make a special cake for a very special occasion, and she gave me complete freedom to choose the flavours and look of this special cake. I was a bit worried, because I wanted it to not only be creative and interesting, but also a crowd pleaser. It took me a while to come up with the idea that eventuated into the pretty little thing below,and I kept umm-ing and ahh-ing about every last detail. I’m pretty happy with the result.

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This is the first ‘naked’ cake I’ve made, and I must say I really like the look of the naked cake. It first worried me a little because covering a cake in icing kind of gives you a security blanket in that you can cover up all the flaws on the cake itself, but I love the rustic look, and also the autumn colours this cake has.

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I have used the combination of pear and caramel before, and really, adding chocolate to this magnificent duo, is certainly not going to do any harm! While it may seem a little rich, the pear is a nice fresh hit when paired peared with the creamy caramel and breaks the decadence up nicely, even though I would be so much more than happy to down a bowl of that caramel buttercream on its own.

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The recipes used here are nothing I haven’t made before, I’ve just adapted them a little differently.  You can find the caramel buttercream recipe on this post for Caramel au buerre sale macarons, and you can find the chocolate cake recipe here – I have just made it into three round cakes instead of cupcakes. As for the pear, there is one pear, chopped, in each layer, plus the whole baked pear in the middle of the top layer. Enjoy!

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Coming Up Carrot Cupcakes with Chocolate Cinnamon Soil

How is Easter almost here already?! It scares me how fast time flies these days, but hey, any excuse to bake, really. I found the idea for these awesome coming up carrot cupcakes on the ever-inspiring Pinterest. Unfortunately, I only saw them once and couldn’t find them again, so I don’t know whose idea they originally were, but they are pretty awesome.

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I first thought of crushing up dark chocolate biscuits for the soil, but I found this recipe to make your own by making a sugar syrup and adding dark chocolate. I was a little sceptical, but it worked really well, tasted great and added a nice crunchy texture to the cake. This was the first time I had ever make carrot cake, and I can’t really say I am a huge fan, but the cream cheese icing makes it all worthwhile!

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Carrot Cupcakes: (from Taste.com)

Makes approximately 20 cupcakes

  •  160g butter, softened, not melted
  • 2/3 cups firmly packed brown sugar
  • 1 tsp ground nutmeg
  • 2 eggs
  • 1 cup self-raising flour
  • 1 1/4 cups buttermilk
  • 1/2 cup plain (all purpose) flour
  • 1 cup grated carrot (I used 2 medium sized carrots)
  • 75g crushed pecans (original recipe calls for walnuts, but I am allergic, and I like pecans better anyway)

Preheat oven to 180c, and line cupcake tins. Beat the butter, sugar and nutmeg until pale and creamy. Add eggs, one at a time until well combined. Stir in self-raising flour until well combined, and then stir in the buttermilk until well combined, and then the plain flour until well combined. Stir in the carrot and the nuts. Spoon batter into cupcake cases, and bake for approximately 25 minutes, or until a skewer is inserted, and comes out clean. Leave in tins to cool for 5 minutes, and then turn out onto wire rack.

Chocolate Soil:

I really love this recipe. It’s so clever – I never even thought of this combination actually working. The recipe is from The Lone Baker, and I would really recommend you try it, especially if you are familiar with making sugar syrups. Chocolate soil is so versatile, and could be used for a variety of novelty cakes and desserts.

  • 100g caster (white) sugar
  • 75g 70% dark chocolate, chopped (ensure you use dark chocolate, because you need that little bit of bitterness when combined with all that sugar!)
  • – 1 tsp ground cinnamon

Line an oven tray with non-stick baking paper. Place sugar with 2 tbs cold water in a small-medium saucepan, and heat on low-medium until the sugar dissolves, and starts to go slightly yellow around the edges – this can take a while, it took me about  8 minutes to get to this point. Once the sugar begins to go yellow, take it straight off the heat and quickly whisk in the chocolate and cinnamon with a balloon whisk. The consistency of soil will appear very quickly, and some of the mixture will stick to the sides of the pan. You can just scrape this off with a butter knife. Pour soil out onto prepared oven tray.

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Cream Cheese Icing: (see Parisian Red Velvet Cupcakes)

  • 225g butter, chopped and softened, not melted
  • 340g cream cheese, slightly softened
  • 1 tsp vanilla extract/paste
  • 2 cups icing (confectioner’s) sugar
  • Orange colouring gel/liquid

Beat butter, cream cheese and vanilla together until pale and creamy, approximately 3 minutes. Gradually add the icing sugar. I use 2 cups, as I think that is sweet enough, but you can add more or less if you want to. Place 5 tablespoons of icing in a separate bowl, and colour with orange colouring gel/liquid.

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Assembly:

With a small sharp knife, carefully carve out a small circle in the top of the cupcakes, leaving a hole to pipe in the carrots. Place the icing in a piping bag fitted with a wide round nozzle, and pipe circles around the hole made in the cupcake. Dip iced cake in the chocolate soil. You can add more soil to the cupcake with your hands if dipping it doesn’t cover the icing enough. Once all the cupcakes have soil on them, place the orange icing in a piping bag fitted with a small round nozzle. Pipe ‘carrots’ into the holes in the cupcakes, piping up so that the icing is approximately 1-2cm above the top of the cupcake. For the tops of the carrots, I used the green part of a sour strap, cutting them with scissors, with an incision of the middle of the strap. Place it in the carrot, far enough that it will not fall over.

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You can find my previous Easter posts here. Happy Baking!

 

Ferrero Rocher Mini Cupcakes

In the last few weeks, it has been so hot and sticky here in Melbourne. The type of weather that sucks the energy right out of you, it’s not fun. And in this weather, baking is the last thing anyone would want to be doing! With a slight cool change earlier in the week, I jumped at the chance to make these little babies, and boy, I am glad I did. They are very yummy. I guess they are kind of my (belated) Valentine’s Day post. I have always loved Ferrero Rocher chocolates, but they have always been something I have had on a special occasion. Plus, my boyfriend loved them. So, there we have it.

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The chocolate cupcake recipe I used, is the one I have used many, many times before. It is fantastic, and works really well every time. I cut the Ferrero Rocher chocolates in half, which is not easy to do! You will probably get a really messy half and a neater half. Place the messier half inside the uncooked cupcake, and leave the other half for decorating. You can find the cupcake recipe  here. I halved the recipe for this batch, and it still made close to 30 mini cupcakes.

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Nutella Ganache:

  • 1 cup Nutella
  • 250g good quality white chocolate, chopped
  • 75g salted butter, softened, not melted

Melt the white chocolate in a glass bowl, in the microwave in spurts of 20 seconds. At the end of each stint in the microwave, stir chocolate with a metal spoon. When completely melted, stir in Nutella until well combined. Leave at room temperature to cool. When mixture is at room temperature, it may have become a little solid. If so, just run some lukewarm water around the outside of the bowl to soften up a bit. In a separate bowl, beat butter until pale and creamy. Spoon the butter into the Nutella mixture and beat altogether for a couple of minutes until whipped and smooth.

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To decorate: Spoon Nutella ganache into a piping bag fitted with a round wide nozzle. Pipe one single round onto each cupcake, and place halved Ferrero Rocher on top. Store in an airtight container, in a cool, dark place. If it’s really hot, you can place the cupcakes in the fridge, but bring them down to room temperature to eat. I am very reluctant to put cake in the fridge, and people always think this is weird. When you put cake in the fridge, the fat component of the cake (butter) becomes harder, so the cake becomes drier and often crumbly. By the way, you can freeze these cupcakes, too. Just do it as soon as they are decorated, and obviously, bring them down to room temperature to serve, preferably overnight.

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Here are some I made with Malteasers. Equally as delicious!

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Lamington Cake with Balsamic Strawberry Jam

Happy Australia Day to all you Aussies! I hope everyone is having a relaxing long weekend 🙂 As a country, Australia does not really have a defined cuisine of its own. I guess it has something to do with being derived from Britain, and not really having a whole lot of history of our own. However, there is one sweet that we do claim do be our own (aside from the humble Pav, of course!). It is the delicious Lamington. If you do not know what a Lamington is, you are missing out, big time! They are slices of sponge-y cake, filled with jam, and covered in chocolate icing and coconut. Yum! I had actually never made a Lamington before, so I wasn’t sure how it would go, but I decided on a cake version for my Mum’s birthday, and I must say, it was delicious, and a big hit.

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I was going to use the recipe from the ‘BAKE’ book, from the Australian’s Women’s Weekly (AWW are the go-to’s for great recipes for many Aussies), for normal Lamington’s. However, I just had to look on my favourite site, Taste, of course, to see if they may have had a recipe for a cake. Luckily, I found the perfect one with great reviews, so I went with that, with a few of my own additions. I guess I could be more sure of the measurements this way, instead of having to adapt a slice into a cake. Anyhoo, the recipe was great – easy to follow and not ridiculously time consuming, either. Winner 🙂

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Lamington Cake: (recipe from Taste.com)

  • Cooking oil spray, to grease
  • 1/2 cup self-raising flour
  • 1/4 cup plain (all-purpose) flour
  • 1/4 cup cornflour
  • 4 eggs, at room temperature
  • 3/4 cup caster (white) sugar
  • 2 cups coconut
  • 250ml thickened cream
  • 1/3 cup icing (confectioner’s) sugar
  • 1 tsp vanilla bean paste/natural extract

Preheat your oven to 180c/356f. Grease two 20cm round springform baking tins with cooking oil spray, and line with non-stick baking paper. Set aside.

Sift all three flours into one bowl. In a separate bowl, beat all of the eggs, and the sugar, for approximately ten minutes, or until the mixture is thick, pale and creamy. Then, sift half of the flour mixture into egg mixture, and  gently fold it in with a metal spoon until well combined. Repeat with the remaining flour. Make sure the flour is all combined as it can be difficult to see in a large bowl – the flour will just sink to the bottom. And remember to be gentle as you don’t want to knock too much air out of the sponge.

Divide the mixture evenly into the 2 prepared tins. Smooth the surfaces with a metal spoon to ensure the mixture is even. Bake for 12-15 minutes (mine took 14, but ensure you check at 12). Insert a skewer to ensure cake is cooked – the skewer will come out clean. Leave in tins to cool, then place on a wire rack.

Chocolate Icing:

  • 2 cups icing (confectioner’s) sugar
  • 1/3 cup good quality cocoa powder
  • 1/2 cup water

Sift the icing sugar and cocoa into a bowl together, and add the water. Mix well until combined and smooth. Pour the icing into a large, shallow dish. Pour the coconut out onto a large baking tray.

Place one side of the sponge cake into the icing, cover the sides, then dip the other side of the sponge in the icing. Cover in coconut and place on a large cake stand. Repeat with remaining sponge cake, except place this one on a plate or another baking tray. I found this process super messy and it took me a while, but I got there in the end!

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Balsamic Strawberry Jam:

  • 1 medium punnet of strawberries, hulled and quartered
  • 1 tsp vanilla bean paste/natural extract
  • 1 cup caster (white) sugar
  • 1/3 cup balsamic vinegar
  • Splash of water

Place strawberries and water (I literally used a splash, just to moisten the strawberries) in a medium sized saucepan. Cook on a medium heat until the berries begin to soften (about 2 minutes). Add the vanilla and sugar, and cook over a low heat for about 10 minutes, or until strawberries have broken down. Add balsamic vinegar, and continue cooking on low until mixture becomes a sticky, jam like consistency. Pour into a bowl, and leave to cool. If you are not using the jam on the day of making it, cover with cling wrap and place it in the fridge. I made my jam two days beforehand.

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Assembly:

Whip up 250ml thickened cream, with 1/3 cup icing (confectioner’s) sugar, and 1 tsp of vanilla bean paste/natural extract. With one sponge cake already on the cake stand, cover with whipped cream, ensuring you spread the cream right to the edges of the cake (if you want to decorate it like my cake, leave a little bit of cream behind to pipe on top). Then, spread over the strawberry jam – although this time don’t spread it right to the edges, leave about 1cm. Place the other sponge on top of the cream and jam. Decorate as desired 🙂 EAT!

Messy goodness

HAPPY AUSTRALIA DAY! (check out my past Australia Day posts here.)

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Italy and Spain: Meditteranean Magic + a few other bits and pieces

What an amazing few weeks that were spent in Italy and Spain. We were so lucky to have experienced beautiful weather almost everywhere we went, although even more beautiful, was the food, of course. The easiest way for me to write this post is to break it down into places we visited. All of the restaurants I talk about in this post, I would thoroughly recommend. If you have any questions about them or want some further recommendations throughout Europe or in London, shoot me through a comment 🙂

Venice:

Venice was really amazing – everything I expected it to be and more, and nothing like I have ever seen. The canals, the boats and the gondolas, the narrow streets and lane ways, they all looked like they had just jumped out of a postcard! It was really beautiful, despite the hoards of tourists and smelly water. Having never been to Italy, but being a huge fan of Italian food, I couldn’t wait to get stuck into the local haunts. Venice certainly did not disappoint! Firstly, the wine in Venice was delicious. I, as well as my boyfriend, are quite fussy, but we had the most delicious Pinot Grigio, and partnered up with my scrumptious duck ragu with fresh spaghetti, was a match made in Venetian heaven!
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My favorite foodie place visited in Venice was a teeny tiny almost booth like pasta joint called Alfredo’s Fresh Pasta to Go. It was number 1 on TripAdvisor, and it definitely lived up to expectations. Alfredo’s make all their pastas and sauces on site, and cook your pasta directly in front of you. I also loved the way you could choose your dish with a number system, picking your choice of pasta and sauce. The pasta is served in little cardboard boxes similar to noodle boxes, then you can go and enjoy your delicious dinner sitting on a little Venetian bridge – perfect! We went twice in our 3 day stay, and the first time I had a penne ‘Ciao Bella’ which was a delicious combination of cream, curry paste, fresh tomato, zucchini and Parmesan – it was unlike any pasta sauce I’ve ever eaten, but it’s definitely one I’d like to recreate at home! The second time, I had fresh fettuccine with a sauce called ‘Chickenese’ – basically a bolognese make with chicken. It was so yummy, I wish I could get my sauces to taste the way the Italians do! So simple, yet so amazing!!
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We also had some delish gelato in Venice, not a surprise really! We were super lucky that our hotel was in a fantastic location, so we were able to walk everywhere, including ‘La Mela Verde’, which was number 3 on TripAdvisor. Flavours we sampled included Giotto (white choc and almond), Dark chocolate, Pistachio and Straccitella (choc chip). All flavours were really yummy, although I would recommend the Dark chocolate gelato 🙂

Sorrento:

If it hadn’t been for this one amazing local restaurant, I probably wouldn’t have added Sorrento into this post. Unfortunately, we didn’t have the best time in Sorrento – which was mainly due to our hotel, but still, there wasn’t a whole lot of food that stood out. I’m sure many people would disagree with me, this was just our experience. Unfortunately, when you have been constantly travelling around for a long time and have seen so many countries and cities, moving around every few days becomes tiring and new places can lose their luster. You can become frustrated when little things don’t go in your favour, and can easily disregard the fact that you are in Italy, on the beach, looking over Mount Vesuvius, next to a cliff face! We had definitely hit the wall at this point and were extremely tired. Luckily, this little restaurant was our savior, and was definitely the highlight of our Sorrento experience. This restaurant was what I really wanted to find in Italy – small, family run, inexpensive and with all the quintissential Italian classics. It was awesome, and we visited it every night we were in Sorrento! From pizzas to soups, freshly made pasta to calzones and delicious salads, they had it all, and it was great. As it was small and out of the main area, it really felt like you were welcomed into the owners home for dinner, and they actually ate their own dinner in the restaurant, too. With plastic placemats and your knife and fork in a small paper bag, it was also unpretentious. Plus, the owners make their own Limoncello – how could I resist?! If anyone is ever in the Sorrento area, I urge you to take a detour to Gran Caffe Laura, you won’t regret it!
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Sorrento is the capital of Limoncello. You can buy Limoncello/Lemon everything! I had the best gelato in Italy on the Isle of Capri – which is a stunningly beautiful place. Limoncello and Strawberry!
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Rome:
When in Rome…eat as much as you can! We definitely did. We had two real foodie highlights in Rome, one of them being a tiramisu that is hailed as Rome’s best. These two places were both in the area where we stayed which was just south east of the city in the Ponte Lungo area. The tiramisu was absolutely amazing, and I would happily revisit Rome for the sole purpose of eating more! This is coming from someone who has never been a huge fan of tiramisu and who doesn’t drink coffee! We were lucky that it was only round the corner from where we stayed. Bar Pompi has a few flavours of Tiramisu – the classic coffee, pistachio, hazelnut, banana and nutella and strawberries and cream. We tried the first three – the classic was definitely my favorite, and my boyfriend loved the hazelnut.
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The other foodie highlight in Rome was a great pizza place recommended by our host. Pizzeria Dal Bersagliere served the thinnest and crispiest pizza I’ve ever had! I know that many people don’t enjoy really thin pizza bases, and I found it a little different, but this is the traditional way the crust is made and is how the majority of pizzas are in Italy. The toppings were simple: margherita, marinara, napoli and so on. No meat lovers or bacon cheeseburger in sight! We personally found the best Italian pizzas to be crispy at the edges and a little doughy in the middle, but still holding its form so the pieces would not fall down in the middle, and not soggy. This place definitely hit the spot, and I would recommend it to anyone visiting Rome, as it is also nice and cheap 🙂 Can’t get better than that!
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Florence:

Ah, Firenze! I really loved Florence, it was my next favourite place we visited after the amazing Paris. We were so lucky with our accomodation, we could see the magestic Duomo from our window – it was literally 50m down the street. I also loved that we didn’t need to take any public transport, which is big plus when you’re used to taking hot and stuffy underground tubes everyday! You can walk everywhere. There is so much culture in Florence – from the little laneways waiting to be discovered to the beautiful basilicas, we thought that Florence had it all. As far as food went, it was by far the best we had in Italy, and I had one of my favourite meals of the trip there. There were three places that really stood out for me. The first was a tiny little cafe called Il Panino del Chianti – which basically means a sandwich and a glass of (tuscan) wine! They had little share plates of cold meat and antipasti and a small selection of regional tuscan wines. They also had a special where you could choose 3 ingredients in a panino for 4 euros. Perfect! They were delicious, and so generous with the fillings considering how cheap it was. We went there twice and the first time I had proscuitto, sundried tomatoes and marinated artichokes (my fave!), and the second time I had ham, pear and pecorino. Yum! It was perfect for lunch – not too big a meal, so you can still justify a pizza or pasta for dinner!
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The second place was an awesome gelato shop called Grom, just down the road from our apartment. It was really fresh, full of flavour and decently priced. So, we went there every night! My favourite flavours were surprisingly Coffee, and the Dark Chocolate gelato, and my boyfriend loved the Nougat.

Thirdly, is my favourite restaurant from the entire trip. This place was recommended to us by our host, and we were so glad we visited (twice)! Osteria Il Gatto e la Volpe (The Cat and the Fox), was soooooooo good. Soooooooo good. I will happily keep repeating that it was sooooooo good. The reviews on TripAdvisor were also amazing, so it was a no-brainer for us! The menu was really big, which is usually not a good thing, but not this time. Everything that we had over the two nights was downright delicious, and we couldn’t fault anything. They serve warm bread before your meal comes, which is definitely homemade in their pizza oven – it was really yummy. They also make their own balsamic vinegar – the best I have ever tasted! It was really thick and had quite a grape-y flavour, and I would have happily drank the whole bottle! You can actually buy big wine bottles of the vinegar – if only we had the suitcase space! My boyfriend had a pizza both nights which he absolutely loved and thought it was the best he had in Italy, and that’s saying something, as he had a looooooot of pizzas! The first night I had a vegetable risotto, and it was great. Nothing pretentious, just freshly cooked with a simple tomato sauce and creamy rice. The second night was definitely the highlight for me – I had a ravioli filled with a super light mashed potato with herbs, in a bolognese sauce. I know it might not sound like much, but it was amazingly delicious. I still think about that dish, and yes, I did dream about it that night! I can’t wait to return to the Cat and the Fox, and I absolutely recommend it if you are ever in Florence!

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Barcelona:

I can’t wait to go back to Barcelona! It was really hot when we were there, and then the one day we went to see the main sights, it was pouring with rain – typical! Barcelona was a really cool place, the city has a really chilled out vibe and there is plenty to see and do. As far as the food went, there were two places which we loved, and I’m sure there would have been more, but as our trip was coming to and end, so were our finances 😦 Both of these places were in the area in which we stayed – I think it was called Entenca, but don’t count me on it. It was just south-west of the city centre. The first place was a tiny burger joint called B Burger. Not traditionally Spanish, but it certainly had influences and was delicious enough, plus the owners were super friendly and explained everything to us in English. We had to make a reservation the night before, as the place is so small, they can only cook a few meals at a time. I loved this, as it meant the food was fresh and cooked to order, and the staff were attentive and were not run off their feet. We went to B Burger twice, and both times I ordered the Jamon Jamon burger, which had a fresh patty cooked medium rare (the more blood, the better I say!), parmesan, rocket and proscuitto. Delish! We also had patatas bravas (small roasted like crispy potatoes) with a paprika aioli. B Burger also had amazing gin and tonics, my boyfriend and my favourite drink, and perfect to cool down with in the Barcelona heat. They were soooo big, and made with care by the owner complete with juniper berries. I would love to go back to B Burger next time I am in Barcelona. If you’re ever there and want a cheap and decent feed, make sure you ring and book the day before!
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The next place we really loved in Barcelona was a restaurant called Koxkera. Weird name, but amazing food. This was definitely our treat in Barcelona, it was not cheap but it was definitely worth it. I was on a mission to find a great paella, as you do in Spain. Although, I had read that many places will just heat up frozen versions, which is disgraceful considering it is their national dish! I guess that stuff happens everywhere though, as we did have couple of horrible pizzas and risottos in Italy. So, I did my research and tried to find the best places in Barcelona that make fresh seafood paella. We certainly found this at Koxkera – it was full of flavour, but the saffron was not overpowering, the calamari was so fresh and perfectly cooked – not rubbery or stringy at all, and the prawns were delicious. I can’t explain how great it was!! We had two prawn starters, one being fresh unpeeled king prawns with lemon and aioli, and together with some traditional Spanish tomato bread, I was in heaven. I know it’s a little weird, but I love peeling prawns. I find it very therapeutic! I couldn’t do them all day, but just a few. Our second prawn dish came out in a sizzling claypot full of garlic and small, extremely hot Spanish chillies. They were like little prawn poppers, and I could have eaten them all myself! I really can’t wait to get back to Barcelona and try some more of the food! We had great sample of amazing Spanish seafood and I think I may have to try and find something similar in Melbourne! Let’s hope I can 🙂

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A few other bits and pieces:

There are a couple more little bits I want to add into this post, as they were simply too good not to share! The last 10 days of our trip were spent back in London, which is now easily one of my favourite cities in the world. We went to a fantastic little Japanese place in the West End area called Tsunami, and it was fantastic. I am by no means a big fan of Japanese food but this restaurant may have slightly changed that! We had a range of things, and shared them all between the four of us. I really like the idea of sharing food, and it seems to have become quite the phenomenon in today’s society. I like trying little bits of everything and tasting new foods I probably would never order myself. At Tsunami we had kataifi prawns – king prawns wrapped in string like pastry and fried – what’s not to love? We also had tempura prawns, sliced hoi sin pork belly, dynamite chilli beef, soft shell crab sushi rolls and miso marinated black cod. The highlights for me were the tempura prawns, the dynamite beef which wasn’t too spicy considering its name, but it just had that nice bit of heat (I sound so wanky!!), and the black cod. This piece of fish (bottom right below) was easily one of the best things I have had on this trip, second to the ravioli in Florence. It was deliciously flaky and so creamy, and the miso which it was marinated in gave it the most amazing caramel flavour and sticky edges. I’m not sure how else I can explain it, but it was really to die for. I would highly recommend.

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On our way back to Australia, we had a little stopover in Singapore. Our hotel happened to have the amazing Carousel restaurant inside, which has won a bunch of awards for its buffet dinner. So, of course, we had to go. It was definitely the best buffet I have ever been to. The seafood section alone would have been enough, but they had everything. There were two dessert tables with great little layered shooters and cakes with chocolate airbrushing. They were all amazing (including the 3 chocolate fountains). We were lucky enough to have breakfast there, too, which also unsurprisingly fantastic.

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Well, that ends my foodie experiences from our amazing trip to Europe! I can’t believe how quickly it has gone, and I would do anything to go back. I hope you have enjoyed reading about my travels, and I hope I haven’t bored you too much with the descriptions of all our meals! Now back to reality, and back to BAKING! Yay 🙂

Snickers Peanut Butter Cupcakes

This, for me, is indulgent cupcake heaven. You may have noticed that I am quite an avid peanut butter fan, and combined with chocolate and peanut caramel, well…what can I say? Obviously, these morsels of pure deliciousness are extremely rich and decadent, so I tried to make them a bit smaller than a standard sized cupcake!
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I was thinking of making a salted peanut caramel to fIll the cupcake, but I thought with the peanut butter ganache it would just be a little too difficult to stomach, but delicious nonetheless. So, I opted for a small piece of Snickers in the middle. This surprise went down very well with my colleagues 🙂
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The cupcakes I used are my usual trusted chocolate cupcake recipe which I have used in posts such as the Easter Egg Nest Chocolate Cupcakes, and you can find it here. This time, I halved the recipe, and it made about 15 medium sized cupcakes.
The peanut butter ganache is a Donna Hay recipe which I have used a number of times, and I could go on and on forever and ever about how amazing it is 😉 You can find the recipe in the Peanut Butter Macarons post.
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To make the cupcakes, you will need a 12 piece fun size packet of Snickers. After spooning the cupcake mixture into the cases, place half a small Snickers bar into the mixture and push it down into the batter. To top the cupcakes, fill a piping bag with a wide round nozzle and pipe swirls on top of the cupcakes. Slice the remaining Snickers bars into small pieces, and place a piece on the top of each cupcake. To store, place in an airtight container and leave at room temperature – don’t put them in the fridge! They will last a good 3 days in the container, although I have a sneaking suspicion not many of these babies will be around for 3 days 🙂
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Hazelnut Jaffa Melting Moments

I made these little gems for the Australia’s Biggest Morning Tea which was held at work to raise money for the Cancer Council (for those who are not aware!). I just didn’t have the time, or the energy to make macarons this week, but I must admit I was pretty happy with how these melting moments, aka Yoyo’s, turned out. Melting moments were one of my favourite biscuits as a child, only second to the humble Monte Carlo. I thought I would put a bit of a spin on the traditional version, and they went down quite well with my colleagues 🙂 Well enough for one of them to order some for the weekend! Also, my apologies for the crap photos, I had no choice but to take them at night.

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I found a great recipe for hazelnut melting moments that used nutella in the ganache, and I thought orange would go perfectly with that. The great thing about melting moments is that they are super easy, just beat the butter and add all the dry ingredients and you’re done. Plus, they kind of look pretty, too, a bit rustic, but pretty. And they melt in your mouth…..mmmmm 🙂
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Hazelnut Jaffa Melting Moments: (adapted from Taste.com – I doubled the original recipe)
For the biscuits:
  • 250g butter, chopped and softened – not melted
  • 230g plain flour
  • 90g icing sugar mixture
  • 4 tbs cornflour
  • 4 tbs cocoa powder
  • Zest of 1 orange
  • Cocoa powder, extra to dust
For the ganache:
  • 100g dark chocolate, chopped, or choc bit
  • 50g butter, chopped and softened – not melted
  • 5 tbs Nutella (or similar hazelnut spread)
  • Zest of 1/2 an orange
  • 1/2 tsp sea salt
Preheat the oven to 160c. Line 3 baking trays with baking paper, and set aside. Using a stand mixer or electic beater, beat butter until pale and creamy. Add the flour, icing sugar mixture, cornflour, cocoa powder, orange zest and a pinch of salt, and stir with a wooden spoon until well combined. Using clean hands, roll small teaspoons of the dough into balls, and place on the prepared trays (leave about 2cm in between each biscuit). With a fork dusted in cocoa powder, gently flatten the biscuit. Sprinkle each biscuit with a small amount of salt, and bake in preheated oven for 15 minutes. Remove from the oven and let cool for 15 minutes or until biscuits have hardened.
Biscuits
To make ganache, place chocolate in a microwavable bowl and microwave for 20-30 second increments. Each time the chocolate comes out of the microwave, stir as much as possible with a metal spoon to distribute the heat evenly – sometimes the chocolate looks as though it is not melted but will begin to melt when stirred. Doing this will prevent the chocolate burning and becoming gluggy. When chocolate is completely melted, set aside for 3 minutes. Add the 50g softened butter, nutella, orange zest and salt and mix until well combined.
Little poos
Assembly:
Pair up similar sized melting moment biscuits. To fill biscuits, you can use either a piping bag or a knife. To use a piping bag, spoon ganache into a piping bag fitted with a wide round nozzle. Sandwich together with remaining biscuit. Melting moments are best stored in an airtight container at room temperature, and are best consumed within 1-3 days. Yum!
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