02 Jan 2016

Toasted Nut Brulee Cupcakes

No Comments Baking and Cupcakes

I’ve been loving some Toasted Nut Brulee Ooolong tea from Teavana recently. These chocolate cupcakes are inspired by this wonderful tea (please send more!) They have a custard filling, peanut butter frosting and a sprinkling of chopped nuts and are perfect with a cup of Oolong. Chocolate and peanut butter are something you have to be told about and would probably not think of pairing together, but like chocolate and chilli, they work really well together. I know a few people who love peanut butter so these didn’t last long.

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26 Nov 2015

Toffee Apple Pop Tarts

No Comments Baking and Tarts / Pies

Homemade poptarts are a great way to add fruit and another way to sneak Christmas spice in. These pop tarts are filled with apples, pecans and toffee sauce. You can vary the amount of wholegrain/plain flour (keep the total weight the same) and I prefer to use a mixture of apple varieties.


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05 Jul 2015

Pecan Crunch Cookies

No Comments Baking and Cookies

Ever wondered what a Fererro Rocher would look like inside-out? Wonder no more! These chocolate cookies are covered in toasted chopped pecans which gives them a soft centre and crunchy outer shell.


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03 Jul 2015

Hummingbird Cake

No Comments Baking and Cupcakes

Similar to carrot cake (but without the carrots) this is a recipe from the American South. With pineapple, bananas and pecans, it’s light like a carrot cake and goes really well with lashings of cream cheese frosting.

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05 Feb 2015

Wild West Cookies

No Comments Baking and Cookies

These are probably the type of cookies rodeo folk eat to keep them going while they’re working on the rail road all day. Oatmeal cookies filled with chocolate chips and pecans and coconut. They’re chewy

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10 Jan 2015

German Chocolate Cookies

No Comments Baking and Cookies

Like German Chocolate Cake, these have nothing to do with Germany. They’re a chocolate cookie with a caramel frosting, coconuts and pecans. Without the frosting, these are just regular chocolate cookies.

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07 Dec 2014

German Chocolate Frosting

No Comments Baking and Frosting

A thick, chocolate caramel frosting with pecans and coconut which is spreadable on top of cupcakes.


German Chocolate Frosting
 
Prep time
Total time
 
Author:
Serves: 12 cupcakes
Ingredients
  • 180 ml (3/4c) evaporated milk/whole milk/cream
  • 60 g (1/4c) light brown sugar
  • 2 egg yolks
  • Dash of salt
  • 30 g (2 tbsp) butter (at room temperature)
  • 55 g (2 oz) dark chocolate
  • 110 g (1½c) coconut flakes, lightly toasted
  • 125 g (1c) pecans (halved and toasted for 5 mins)
  • 1 tsp vanilla extract
  • Optional: Maraschino cherries to garnish
Directions
  1. Whisk the evaporated milk, brown sugar, egg yolks and salt in a saucepan over a medium heat.
  2. Add the butter, then cook, stirring constantly until the mixture begins to thicken like custard and coats the back of a spatula. Do not boil.
  3. Remove from heat and immediately add the chocolate, stirring to melt.
  4. Once melted, add the coconut, pecans and vanilla.
  5. Cool to room temperature, then spread over the cupcakes. You can add chopped coconut, pecans or sprinkles (sparingly) if you're feeling extra fancy.
  6. Cool slightly before use.
Notes
Depending how your cupcakes came out, it should be possible to cut a cone in the top and pipe a teaspoon of the frosting inside as well. German Chocolate Cake is normally a layered cake, so a bit of frosting in the middle makes it truer to the full sized cake.

07 Dec 2014

German Chocolate Cupcakes

No Comments Baking and Cupcakes

Despite the name, this has nothing to do with Germany. German Chocolate Cake is named after Samuel German who invented a type of baking chocolate. It was originally called German’s Chocolate Cake but the name was shortened over time.

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17 Nov 2014

Cherry Pecan Bites

No Comments Baking and Cupcakes

Bitesized sugar cookies with cherries, pecans and white chocolate chips.

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03 Sep 2014

Sweet Potato Coconut Cake

No Comments Baking and Cupcakes

sSimilar to a carrot cake in consistency and I’d never guess it was actually sweet potato flavoured. Leave off the frosting for a semi-healthy breakfast loaf/cake. Makes two 7″ square cakes (or equivalent). Serves 6-8.

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