Tuesday, May 29, 2012

Chocolate Mousse Pie: Guest Post

Hello to all of my lovely readers! I've just done my first ever guest post over at my friend, Danelle's blog. Click HERE to check out my recipe for Chocolate Mousse Pie, and while you're there, all the lovely posts from Danelle herself!


Friday, May 25, 2012

Oreo Stuffed Chocolate Chip Cookies

Oh. My. Gosh. These cookies are to die for!

When I first saw these cookies circling the Internet I knew I had to make them, what could be better than a cookie baked inside a cookie? It's cookie-ception!

I organised a baking date with my friend and we made them for a charity bake sale her work was putting on. Cookies for a cause make them taste so much better!

I have to admit I needed a glass of milk with my giant cookie. The next day when I took one to work I had to have half at morning tea and half at afternoon tea.

They're massive, but that is not a bad thing!

Oreo Stuffed Chocolate Chip Cookies


Oreo Stuffed Chocolate Chip Cookies
Makes 20 large cookies

Ingredients:
225g butter, at room temperature
¾ cup brown sugar, packed
1 cup sugar
2 eggs
1 tbsp. vanilla essence
3 ½ cups flour
1 tsp. salt
1 tsp. baking soda
2 cups chocolate chips
2 packets of Oreo cookies (at least 20)

  • Preheat oven to 175 degrees C and line two cookie trays with baking paper.
  • Beat butter until light in colour, add brown and white sugar and beat until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla and beat until combined.
  • In a separate bowl, sift the flour, baking soda and salt together and slowly add to the wet ingredients until just combined, it will be crumbly.
  • Fold in chocolate chips, making sure to distribute them evenly.
  • Make balls of cookie dough by using a tablespoon to scoop.
  • Place one ball of cookie dough underneath the Oreo and another on top and press down, sealing the cookie dough together. 
  • Place cookies onto cookie trays, spaced well apart and bake for approx. 13 minutes or until golden brown, don’t worry if they seem a little on the soft side, they turn out nice and crunchy on the outside and soft on the inside.
  • Let cool for 5 minutes before transferring to a cooling rack.

Recipe source: Picky Palate

Oreo Stuffed Chocolate Chip CookiesOreo Stuffed Chocolate Chip Cookies
Oreo Stuffed Chocolate Chip Cookies
Oreo Stuffed Chocolate Chip Cookies
Oreo Stuffed Chocolate Chip Cookies


Oreo Stuffed Chocolate Chip Cookies

I am entering this recipe in this months Sweet NZ. Please check out Shirleen's amazing blog Sugar & Spice for all of the lovely entries.


Tuesday, May 22, 2012

Cafe Review: Bluebells Cakery

After hearing about Bluebells Cakery online I thought I’d check it out and see these beautiful cakes, then I realized how close I live to it! How fantastic!

This area is seriously lacking in the sweet treats and drinks department so Mr S and I welcomed it with open arms.

Bluebells Cakery
Bluebells Cakery

I went along and introduced myself to the owner, Karla, who is amazing! She started her business up all on her own and has decorated her shop in Hillsborough to look amazing.

We ordered a cupcake each and halved them (as we always do) and WOW! They were good!

Bluebells CakeryBluebells Cakery

The Delicious Lemon Curd cupcake was definitely my favourite. It is definitely a lemon lovers cupcake! The cake is light a fluffy, with a generous amount of lemon curd inside then topped with a lovely creamy icing. It was actually perfect!

The Raspberry and Chocolate cupcake was so yummy! Airy and light chocolate cupcake with a delicious raspberry icing, I could eat several of these, honestly! I also loved the slight tartness you get when you bite into the dried raspberry on top.

Bluebells CakeryBluebells Cakery

These two cupcakes were just right! I'm so glad I live so close, I'm going to have to try every flavour cupcake now!

If you're keen to check out Bluebells Cakery, come visit the shop at 161a Hillsborough Road, Hillsborough, Auckland, you may (probably) even see me there eating cupcakes!

Monday, May 7, 2012

How to Fill Cupcakes

A few weeks ago I made some awesome (can I say that about my own stuff?) cupcakes to celebrate the Avengers movie coming out. Underneath that fondant and buttercream there was actually some caramel inserted into these cupcakes!

Avengers Cupcakes

If you want to fill cupcakes the number of filling options available are never ending! Popular fillings are things like lemon curd, buttercream, ganache, jam and caramel. I went with the simple option after Googling around for a good recipe and failing to find one with ingredients we have in NZ and that aren't going to make me set the kitchen on fire (I'm scared of heating sugar!) I bought Nestle Caramel Filling. It wasn't cheap at $3.98 but if you're making a big bunch of cupcakes it's not so bad (I only made 12.)

Caramel Filled Cupcakes

There are two main ways to insert a filling into a cupcakes. Firstly, inserting the filling. This can be done with a piping bag and if you're fancy and have a Bismarck tip this is really helpful! The second method is to scoop out some cupcake and spoon in your filling, I like to call this the "cut and paste technique". This method is a little messier but at least you can see how much filling you're putting in (unlike inserting it.)

Piping Filling into Cupcake:

1) Assemble piping bag with appropriate tip, I'm using the Bismarck tip which is designed especially to fill cupcakes. Once you're sorted prop it up in a tall glass or container so you can fill it easily.

This is a Bizmarck tip
2) Spoon filling into the piping bag.

Caramel Filled Cupcakes

3) Insert tip into cupcakes and swirl it around a few times to give the filling room to spread.

Caramel Filled Cupcakes

4) Squeeze filling into cupcake until you can see a tiny bit popping out from the hole.

Caramel Filled Cupcakes

5) Ice with buttercream as usual on top.


Cut and Paste Technique:

1) Use a sharp knife and cut a small hole (or big if you want lots of filling!) on an angle so it looks a bit like a pyrimad when you remove the cake.

Caramel Filled Cupcakes

2) Remove cake from hole and set aside (you'll use this again)
3) Spoon filling into hole in cupcakes.

Caramel Filled Cupcakes

4) Cut the piece of cake taken from the cupcake so that you are left with just a lid.
5) Replace the "lid" of the cupcake, this is a bit like a jigsaw puzzle. It doesn't really matter how it looks as you'll be covering it with icing anyway!

Caramel Filled Cupcakes

6) Ice with buttercream on top as usual.

As you can see both techniques are fine to use it's up to you. It really doesn't matter how they look in the end because you can cover it with delicious buttercream icing!

Caramel Filled Cupcakes