poppy seed lemon cake

I have done a crazy thing.

I have signed up to voluntarily run fourteen kilometres for charity.

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tiny sandwich cookies

I had a day off today! It went something like this:

Wake up. Realise that I don’t have to get up because it’s my day off. Turn off alarm and go back to sleep.

Wake up again. Snuggle deliciously in bed. Read a little bit (T.C. Boyle, Wild Child. Get on it). Snuggle a little bit. Check the social media.

Get out of bed, put comfortable hoodie and moccasins on. Pad to the kitchen and toast myself a bagel. Make tea.

Bring tea, bagel and banana back to bed to eat.

Realise I have to wash my sheets at some point. Get dressed and organise washing. This included clothes, sheets, dishes, kitchen…. I went on a bit of a bender. Then I made cupcakes. I like to have a clean slate when I’m cooking.

And no, this post does not include cupcakes. They’re not ready for public viewing yet. (They’re still naked!)

House inspection time! I’m looking for a place to live in. It’s hard.

Library. For the free internet. And here we are still.

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lemon cake

I’m sorry it took me until now to post about this lemon cake! I even posted a teaser photo like a week ago. Two weeks ago. Wow, that was a while ago. And I made it before that, too. NaNo kinda stole my life last month. I’m very excited for the next month. There will be a lot of reading done. Maybe even some book reviews here, if you guys are interested?

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peanut butter fudge

Sometimes it’s really hard to get out of bed in the morning.

I say this because I think it was past one in the afternoon that I got up today. And then it was another few hours before I deigned to get changed out of my pyjamas. (Don’t get jealous that I get to sleep in on a Monday. It’s my Sunday, and Saturday is my Friday. My week is very messed-up, but that’s ok).

But sometimes it’s not the best idea to lounge in bed all morning reading books. I’m not sure when those times are, but I’m pretty sure they exist. Sometimes you have to be an adult and to illustrate that fact, I would like to link you to this page, which expresses my feelings about that obligation pretty perfectly.

Who needs responsibility anyway?

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caramel cake

“Cake! Everybody likes cake. Cake has layers. “

“Ogres are not like cakes. “

I like cakes.

Lots of cakes.

Big cakes

Little cakes.

Red cakes.

Blue cakes.

Green cakes!

Cakes to share.

Not any cake that isn’t to share, really. Where’s the fun in eating a cake on your own?

No, really.

This particular cake is a yellow cake and is best eaten at the end of a spontaneous dinner party with seven other people. Coffee is optional but not recommended if you’re about to go to bed. Which we were, pretty much. So coffee was out. But caramel cake is amazing on its own. Even a day later after being in the fridge, uncovered.

It is also really easy to make and it’s likely you’ll have all the ingredients on hand.

So get on it!

[PS: I know it’s been a while. A long while. I was away, and then I was away again, and then I was sick, and it’s been difficult to get myself back in the groove. But here I am! And ready for a spring/summer of amazing food that I can’t wait to share with you.]

[PPS: You’ll notice a lot of the photos here (the fantasticly shot and styled ones that look amazing) are not of my own doing – I like to share some link love every now and then. Check these people out! They’re amazing.)

Caramel Layer Cake

Adapted (not much!) from Smitten Kitchen

2 cups and 2 tablespoons sifted cake flour

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

125g unsalted butter, softened

1 cup sugar

1 tsp vanilla extract

2 large eggs at room temperature

1 cup buttermilk, well-shaken (or 1 cup milk mixed with 1 tbsp white vinegar, set out for ten minutes and well-shaken)

For the Caramel:

1 cup heavy cream (I used 300ml)

1/2 cup packed brown sugar

1 tbsp light corn syrup

1 tsp vanilla extract

 

Butter a 20cm cake pan (I used a square one), line with baking paper and set aside. Preheat oven to 180 degrees.

Sift (again) the flour, baking powder, baking soda and salt. Set aside.

Cream the butter and the sugar. Add the eggs one at a time, then the vanilla. Fold in the dry ingredients in three batches until they are just incorporated. Fold in the buttermilk.

Pour into prepared pan, smooth out top and rap on counter to release air bubbles. Bake 20-30 minutes. Let rest in pan five minutes, then cool on rack until completely cool.

For the caramel:

First, a note. I did not use a candy thermometer – I didn’t feel the need to, plus I don’t have one (which makes it kinda difficult). I will, however, put the necessary temperatures so that those of you who do have candy thermometers can use them.

Onward!

Bring cream, brown sugar, corn syrup and a pinch of salt to a boil in a medium heavy based saucepan, stirring until sugar dissolves. Boil until it reaches 98-100 degrees celsius. Stir in vanilla.

Place completely cooled cake on a cooling rack, over a baking tray. Pour the hot caramel glaze over the cake and let cool before you gobble it up with those seven other people I mentioned, after a spontaneous dinner party and movie night.

DFTBA.

 

red velvet cupcakes

So I know I just posted about red velvet cake a couple of days ago but in reality, it was about two months ago that I made red velvet cake for my birthday and I got to craving it again after a friend made red velvet cupcakes to share. Man, they were good. Also, posting about it made me crave red velvet cake. It’s pretty amazing.

So I decided to make cupcakes this time because they’re easier to share in a houseful of people [never mind that I ate most of them myself… hey, they’re pretty good. And I have very polite housemates.] , and set out to redeem my red velvet cake making experience. This one probably wasn’t as fudgey nor as chocolatey as I would have liked, but they rose fantastically. And I’m definitely not sad that I’ll have to make them again to find the perfect recipe. They’re amazing.

In other news, I went to the Windsor Hotel for high tea on Sunday afternoon with my sister. It was absolutely amazing and I will have (camera phone) photos along with a full post about it coming soon. There was amazing tea, expensive sparkling wine and lots of delicious food. Stay tuned.

I’m also really excited about going to something called a Truth Lab in Collingwood on Friday night. See, remember when I talked about going to Surrender? (And then promised to tell you more about but promptly failed to keep that promise?) So Surrender do these things called Truth Labs where it’s kinda like a mini-Surrender conference for one night. Amazing people are there, there’s a speaker (or two or three) and there are lots of awesome people to talk about doing awesome stuff with. Like going to SURRENDER:12 (that’s next year. This year was SURRENDER:11. Get it?)

Friday night. St Martin’s, corner of Wellington and Otter. Collingwood. 7.30pm. Jarrod Mckenna is going to be there. [insert small fangirl squee here. Sorry. I’m a nerd, we’re allowed to be uncontrollably excited about things.]

And it’s time to make red velvet cupcakes. Because they’re made of awesome. Sorry for the random jumping aboutedness of this post. DFTBA.

Red Velvet Cupcakes

Adapted from Bakerella

So as I mentioned, these ones weren’t quite as fudgy as I would have liked them to be. They didn’t quite stand up to the cream cheese icing strongly enough. So, yes, my quest for perfect red velvet cake does not end here. But hey, no one’s complaining, right?

Also, one of the best things about this particular recipe is the ease in which you put it together.

2 1/2 cups all purpose flour

2 cups sugar

1 Tablespoon cocoa

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1 1/2 cups oil

1 cup buttermilk

1 Tablespoon vinegar

1 teaspoon vanilla

2 oz. red food coloring

Preheat oven to 180 degrees Celsius. Line 2 muffin pans with 24 liners. Set aside.

Whisk all dry ingredients together in a bowl. Set aside.

Whisk all wet ingredients together in a bowl. Make a well in the dry ingredients and slowly pour in the wet. Mix together with a wooden spoon until smooth.

Divide among the muffin liners (I got 24 standard cupcake size cupcakes filling them almost to the top, but Bakerella mentions that she got 22 and could have filled them less.) Bake 20-25 minutes, until a skewer or sharp knife inserted into the middle one comes out clean. Let cool in pans while you make the cream cheese icing. Ice and share with hungry, appreciative people who you love.

brownies without eggs

You know what I love about cooking? The sounds. The clink of the spoon against the bowl, the bubble of boiling water, the hiss of escaping steam (beware escaping steam!) the whirr of the oven, the crackling of the plastic packaging, the crunch of the salt grinder.

I love music. I love a lot of different music, you may have even noticed a few songs I picked out to share with you on this blog, and I love cooking to music. Music’s a big part of my life. It helps us to connect to others, it takes us to another place.

It’s important to hear the music in everyday life. The sounds of baking delicious, egg-free brownies, the calling of one friend to another, click clack front and back, train choo choo, all of that. It’s important to listen to the cadence of another’s voice.

The science of noise is fascinating and completely confusing (although click here for a really cool, funny, not-too-confusing intro) but what interests me is how we all connect to it. We are all searching for something, but the weird, sometimes comforting, other times frustrating thing is that someone else has probably felt it before you, and even if you feel like you are all alone in the world, chances are that someone out there cares. It may be someone who’s been down your particular black hole before and so therefore can empathise with you, or it may be someone who’s seen someone not come back.

Perhaps it’s just that you don’t look hard enough in your own life to find the person close to you who cares that much about you and can have an actual conversation without being awkward about it. Perhaps you have online friends, who although they’re a million miles away or close enough, are closer to you than those you see everyday.

Hopefully you have some people you see, so you can share brownies and sad stories (or even hopeful ones) but have some virtual brownies on me anyway, and know that I care, and that maybe I even love you.

[what is this, esther day?]

Egg-free brownies

So originally these were vegan but I don’t keep soy milk or margarine around the house (sorry lactose intolerant and vegan people. It’s not that I don’t love you. I just don’t like the taste of those things) so I just made them egg free, which was what I was looking for anyway because I ran out of eggs. I also accidentally cooked them at 200 degrees for fifteen minutes and then realised my mistake and dropped the temperature to 150. So just try to keep it at one eighty, yeah?

**UPDATED** These do actually taste of coffee. A lot of the time the espresso is just put in to enhance the coffee flavour, but these do taste like coffee. Just a warning!

adapted from Milk’N Cookiezzz

4 ounces dark chocolate

3 ounces butter (substitute margarine for vegan version)

1/3 cup milk (substitute soy milk for vegan version)

2/3 cup sugar

1 tbsp cornflour

1 tbsp instant coffee powder

1 tsp vanilla extract

3/4 cup plus 2 tbsp flour

1/2 tsp baking powder

3 tbsp cocoa

Preheat oven to 180 degrees Celsius. Line an 8″x8″ baking tray with foil and spray it with baking spray.

Melt chocolate and butter together. In a seperate bowl, whisk together milk, sugar, cornflour, coffee powder and vanilla.

Combine chocolate mixture and milk mixture. Sift in flour, baking powder and cocoa. Pour into prepared pan and bake about 20 minutes.