Rum Balls - Wicked Wednesday

Ever since I was a young child, Rum Balls were a key component of special events like Birthdays, Christmas and special Afternoon Tea's.  I can clearly remember lot's of arguments with my sisters over the last remaining drops of Condensed Milk sitting at the bottom of the tin:  Yum!.

Keeping with tradition I now make Rum Balls on a regular basis as they are so easy and so yummy.  The only puzzling element is why I have always called them Rum Balls, when they are in fact made with Sherry and not Rum!.

Enjoy your Wicked Wednesday Chocolate (and Sherry) fix.

Rum Balls

Recipe:

Ingredients:  Makes over 20

• 1 Packet Marie Biscuits
• 1 tin Condensed Milk
• 50 g Butter 
• 2 tablespoons Cocoa
• 1 tablespoon sherry
• Coconut to toss.  aproximately 1 cup

Method

1. Crush the biscuits in a food processor.
2. Melt the butter.
3. Mix together the crushed biscuits, Condensed Milk, Melted Butter, Cocoa and Sherry.
4. Roll mixture into balls and then roll in the coconut.
5. Enjoy.

Kerstkransjes - Wicked Wednesday

Today my children's school celebrated Harmony day.  Harmony day is a highlight of the school year and is a day to recognise and celebrate cultural diversity.  

A key part of this day is a special class lunch where the children each bring a dish that best represents their culture.  For our children they drew from my husbands family line (Dutch) and we've made some delightful cookies.  They are actually Christmas Wreath Cookies or Kerstkransjes.   We've made these a few times now, they are easy to make and loved by the children and teachers.

So this week is not so wicked, but a good harmony day option if you have a Dutch heritage.

Enjoy.

Kerstkransjes - Dutch Christmas Wreath Cookies

Recipe:

Ingredients:  Makes over 30

• 160 g Butter (softened)
• 2/3 cups Sugar
• Grated zest of 1 lemon
• 1 egg
• 2 1/2 cups plain flour (shifted)
• 1 teaspoon baking powder
• Glace Cherries
• Almond Slivers
• 1/4 cup milk

Method

1. Pre heat oven to 180 c.
2. Cream the butter and sugar.
3. Add the lemon zest and egg.
4. Slowly add the flour and baking powder.
5. Mix until well combined and lightly knead.
6. Wrap in cling wrap and leave in the fridge for 1 hour.
7. Roll out segments approx. 5 ml thick.
8. Cut out cookies using a wreath shaped cookie cutter.
9. Decorate with a glace cherry (I cut the cherries in half first) and Almond slivers
10. Brush with the milk.
11. Bake on a tray lined with baking paper for 10 - 15 minutes.
12. Enjoy.

Chocolate CupCakes - Wicked Wednesday

Another week has passed and another wicked treat has been served.  This week we've made really easy and very tasty Chocolate Cupcakes with Chocolate Butter Cream icing.

These are light in texture for a Chocolate Cupcake but they have a bit flavour punch.  The best part of this recipe is it's simplicity, while it does have a few ingredients, it has very few steps.

These cupcakes would be equally good for an afternoon treat, children's party or formal Afternoon tea.  My batch has been well enjoyed by all.

Enjoy

Chocolate Cupcakes with Chocolate Buttercream icing

Recipe:

Ingredients:  Makes 24

Cupcakes

• 2 Cups Sugar
• 1 3/4 Cups plain flour
• 3/4 cup Cocoa Powder
• 2 eggs
• 1 cup Milk
• 1/2 cup vegetable Oil
• 1 teaspoon Vanilla essence
• 1 1/2 teaspoons Bicarb soda
• 1 1/2 teaspoons baking powder
• 1 cup boiling water

Chocolate Buttercream icing

• 125g butter, softened
• 2/3 cup Cocoa powder
• 2 1/2 cups icing sugar (Sifted)
• 1/2 cup milk
• 1 teaspoon vanilla essence

Method

Cupcakes

1. Pre heat oven to 180 c.
2. Prepare 2 x 12 muffin pans with cupcake papers. 
3. Place everything except the boiling water in a bowl and mix well.
4. Add the boiling water and stir through (The mixture should be more liquid than a standard cake batter).
5. Divide the mixture equally between the muffin pans. 
6. Bake for 15 - 18 minutes.

Chocolate Buttercream Icing

1. Beat the butter until pale.
2. Add the cocoa powder and mix well.
3. Add the icing sugar and milk and mix well.
4. stir in the vanilla essence.
5. Pipe onto cupcakes with a large pipping nozzle..
6. enjoy.

Saint Patrick's day cocktail - Grasshopper

Today is Saint Patrick's day, the day to celebrate all things Irish and partake in a small drink or two, that are traditionally green.

This Saint Patrick's Day I'm going with the grasshopper, a creamy mint drink that is easily consumed, well maybe a little too easy!

Enjoy

Grasshopper - Cocktail

Recipe:

Ingredients:

• 1 ounce creme de menthe
• 1 ounce white creme de cacao
• 1 ounce thin cream
• Ice
• Strawberry to garnish

Method

1. Place all ingredients in a cocktail shaker with ice.  
2. Shake well and pour through a strainer.
3. Enjoy

Saint Patrick's Day Choc Chip Cookies - Wicked Wednesday

Well, we've reached another Wednesday and less than a week to Saint Patrick's Day.

I must admit that when I think about Saint Patrick's Day the first thing that comes to mind is a pint of Guineas, straight from the tap in a good old Irish Pub.  sigh!.

In the absence of Guineas, I've turned to chocolate and made some simple choc chip cookies with green m&m's.  These little treats are a simple and easy way to celebrate Saint Patrick's Day.  With the remaining yellow m&m's I've created a pot of gold that should help me catch any leprechauns that are hiding in my garden.

Enjoy

Saint Patrick's Day Choc Chip Cookies

Recipe:

Ingredients:  Makes 25

• 125 g Butter (softened)
• 1/3 cup caster sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla essence
• 1 1/2 cups self raising flour
• 3/4 cup m&m's (green) - Buy at least a 200g packet of m&m's

Method

1. Pre heat oven to 160 c.
2. Cream the butter and sugar's.
3. Add egg and vanilla essence.
4. Fold in flour and green m&m's.
5. Place teaspoons of mixture on a baking tray lined with Baking Paper.
6. Bake for 10 - 15 minutes.
7. enjoy

Rose Scented Pink Meringues - Wicked Wednesday

For this weeks wicked Wednesday I've made some delightful Rose Scented Pink Meringues.  The rose scent and subtle rose flavour is achieved with rose water, which you can find at Middle Eastern speciality shops and some supermarkets.  These dainty treats can be served for a formal Afternoon Tea or birthday, a special treat for the children or add whipped cream and serve as a dessert. 

The addition of the rose water makes these meringues hard on the outside and soft and gooey on the inside, needless the say this batch has been consumed.

Enjoy. 

Rose Scented Pink Meringues

Recipe:  Makes 14

Ingredients:  

• 4 eggs (at room temperature)
• 1 cup caster sugar
• pink food colouring
• 2 teaspoons Rose Water (available at Middle Eastern food shops - or some supermarkets)

Method:

1. Preheat oven to 100c.
2. Using two baking trays and baking paper, mark  14 7 cm circles.
3. Separate the eggs, and beat the egg whites until soft peaks form.
4. Gradually add the caster sugar and beat until dissolved.
5. Add a very small amount of pink food colour and fold through - adjust the colour if required.
6. Fold through the rose water.
7. Spoon the mixture into the circles and slightly press down in the centre.
8. Bake for 1 1/2 hours, turn off the oven and leave the meringues to cool down with the door slightly ajar..
9. Enjoy

Yo Yo Biscuits with Passionfruit Cream - Wicked Wednesday

It's hard to believe another week has passed and we have another wicked Wednesday upon us.

This week I've rolled up the sleeves and made some delicious Yo Yo biscuits with a delightful passionfruit cream centre.  These are really, really nice.  They are sweet but not too sweet as the passionfruit adds a delightful tang to the Yo Yo biscuits.

These little gems are loved by young and old and can be served with anything from a formal High Tea to a school lunch treat.

Enjoy.

Yo Yo Biscuits with Passionfruit Cream

Recipe:

Ingredients:  Makes 9 to 10 joined biscuits

Biscuit

• 185 g Butter (softened)
• 1/3 cup icing sugar
• 1 1/2 cups plain flour
• 1/2 cup custard powder
• 1 teaspoon vanilla essence

Passionfruit cream

• 2 passionfruits
• 60 g butter (melted)
• 1 to 1 1/2 cups icing sugar

Method

Biscuit

1. Preheat oven to 180c.
2. Cream the butter and icing sugar.
3. Add sifted flour and custard powder in three batches and mix well.
4. Form into balls, slightly smaller than a ping pong ball and place on a lined oven tray.
5. Gently press each biscuit with the back of a fork.
6. Bake for 15 minutes.

Passionfruit Cream

1. Sieve the passionfruit pulp to remove the seeds.
2. Add pulp to the melted butter and 1 cup of the icing sugar and mix well.
3. The cream must be quite firm, so continue to add icing sugar until you reach a firm consistency.
4. Allow the biscuits to cool, before joining the biscuits with the cream.
5. Enjoy

The Terrace Cafe and Tea Rooms - Melbourne Royal Botanic Gardens

As you walk through Melbourne’s Royal Botanical Gardens you will stumble upon a well-hidden gem; The Terrace cafe and Tea Rooms. The Terrace is a delightful café in the centre of the gardens and just a short stroll from the city.  

As you approach the café you are greeted by gondolas floating upon the ornamental lake and the enchanting sounds of two very talented musicians playing the harp and violin . The Terrace cafe is very serene and peaceful, It’s hard to believe that all of this is minutes away from the hustle and bustle of Melbourne.  

The Terrace Cafe and Tea Rooms

Gondolas at the Royal Botanical Gardens - Melbourne

The inside seating area of the café is spacious and grand, with big bay windows hosting views of the lake, the café also boasts some delightful lake side tables, perfect for a sunny day.

The Terrace certainly has its scenery and atmosphere, but does their food live up to this high standard? I can safely say that the food here was lovely. We ordered a Devonshire Tea and it was wonderful (although my hips would probably disagree). The younger ones in our company feasted upon ice creams and fruit salad, which along with the scones came with rave reviews and ice cream covered faces.

The Terrace Cafe and Tea Rooms

The Terrace Cafe and Tea rooms are well worth a visit

Cheers Adele

Chic Eats

Today I'm excited to introduce a new addition to the blog and a new contributor, so please welcome Chic Eats and Adele Haywood.

While I absolutely love entertaining at home, I also love Melbourne's cafes, the quaint and quirky gems that you find hiding in our inner city streets, deep in our city Parks or even sitting proudly in our smaller country towns. 

I find my creativity is lifted when I visit a really special cafe, so you will often find me perched in a corner with notepad and iPad planning my next party or event and trying to avoid the special baked treats on display.

Adele will seek out the special, hard to find places so we can all enjoy them.

Cheers Julie

Introduction of Chic Eats

Devonshire Tea

You can't get much better than a Devonshire Tea on a chilly day.  Especially when the scones are just baked and that "just baked" aroma is still working it's way from the kitchen.

While writing this post I wondered why we call scones with jam and cream a Devonshire Tea.  Not surprisingly the term comes from Devon in England and a Devonshire Tea is traditionally Tea served with just baked scones, Jam and clotted cream.  According to Wikipedia, the tradition can be dated back to the Tavistock Abbey during the 11th century.

While Devonshire Tea has a long history, my scone recipe does not.  For the past couple of years I've adopted our local kindergarten's recipe, which is as simple as flour, cream and lemonade, yes lemonade.  They turn out a treat and a lot simpler that the traditional recipe I once used. 

Enjoy

Devonshire Tea

Devonshire Teas look fantastic when served on formal or vintage dishes.  I've used a vintage tea set, cutlery and glass bowls but teamed with a modern gold charger. 

Vintage tea set, cutlery and glass bowls

A bunch of flowers is a must, for a devonshire tea

A bunch of fresh flowers is a must for a Devonshire Tea, while I've used roses a mix of cottage garden flowers would also be lovely.

Devonshire Tea - Lemonade scones

Use a good quality strawberry Jam, one fresh from a local produce market would be perfect and team with fresh whipped cream - or go more traditional and use clotted cream.

Devonshire tea

And Yes - Scones with jam and cream also go perfectly with coffee - just don't tell anyone.

Recipe

Ingredients

• 4 cups self raising flour (sifted)
• 300 ml Cream
• 300 ml Lemonade
• 2 tablespoons of Milk for glazing
• Strawberry Jam
• Whipped cream to serve

Method

1. Pre heat oven to 180c.
2. Mix flour, cream and lemonade together to form a dough.
3. Knead gently and pat out to about 1.5 cm deep.
4. Using a glass, cut circles of dough and place on a lined baking tray so they just touch.
5. Lightly brush with milk.
6. Bake for about 17 minutes or until lightly brown.
7. Allow to slightly cool and serve - makes about 20
8. enjoy