Wednesday, April 9, 2014

Bubble and Sweet in my home - Pink scales

Pretty pink scales from Mollegaarden

I've decided to start posting about some of the items I love in my home and kitchen on a regular basis, but don't worry I am keeping up my regular recipe posts.

I get quite a few emails and messages asking me where I get stuff, almost as many as the comments and questions about decorating cakes and cookies.

So I'm starting off with this swoonworthy pink set of scales I picked up earlier in the year from one of my current favourite shops Mollegaarden.

They are made by a company called Bloomingville and also come in aqua, white, silver plus stacks of other colors. Yup I totally wish I could have an aqua and white one as well.


The basket pops off for easy cleaning and pouring your stuff into wherever it needs to go. When it arrives in it's box you need to screw the holder on the top before you start using it. It has an adjuster to set the weight under the weighing basket an it goes up to 5kg.

So a little problem if your from the US yup it's in metric, well that's not a problem if your making recipes from this blog 'cause I use metric and imperial. But to try and help you out I did find these ones on Amazon in the US just no pink ones:



Anyhoo I think you could totally get over the whole metric thing just for the looks, seriously set it up next to your KitchenAid and everyone will think your a baking pro.

Sigh, I kinda wish I had a pink KitchenAid to go with it but my KitchenAid is actually so old (and still working) that they only came in 3 colours when I bought it.

Raspberry Chocolate Chip Cookies - RECIPE CLICK HERE

Yup you can see what I'm talking about in the photo's above, just sitting in the background looking all pretty and functional.

Happy baking, make sure to let me know if you've seen anything in my posts you would like to know about.

* Note the little scoop did not come with the scales.

This post was not sponsored.


Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 


Saturday, April 5, 2014

Bunny food fudge


Oh my goodness I love bunnies. LOVE THEM, they are sooo cute! But sadly they are banned as a pet in my state, I guess 'cause word has it they breed like rabbits.

So no bunnies for me :(


But I'm not one to dwell on stuff I can't have so I've moved on and I created a recipe for bunny food fudge instead.

The fudge is a white chocolate and marshmallow base which I have flavored with a little raspberry.

And then colored yellow - I know, bit weird......I guess you can color the fudge a light pink instead of yellow or leave the raspberry out ( it will still taste good without the raspberry flavor). But it worked for me like this, I like raspberry and the yellow looked so pretty with my bunny ♥.



I've used the crispy M&M Easter eggs from Australia for my fudge as that is what I had sitting around. In the US you can use the Speck-Tacular egg range for a similar result, or actually pretty much any Easter eggs you have on hand.

Of course as an extra bonus this fudge will be perfect after Easter to use up any left over eggs you may have laying around.


Bunny Food Fudge
Makes 20 large pieces or 60ish small pieces - the ones in the picture are large. Once cut M&M eggs can start to lose their 'crispness'. I store mine in an airtight container and cut pieces off as required.
 
200g (7oz) white marshmallows 
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
500 g (18 oz ) white chocolate chopped into very small pieces
1/2 tsp raspberry essence*
 few drops yellow food colour (I use gel food colour) 
packet Easter eggs (I used M & M speckled eggs with crispy centre)
1 cup marshmallows extra cut into quarters (or mini marshmallows) for top

*do a taste test as there is a big variance between different brand and types of essences I used raspberry oil concentrate and only added 1/4tsp.

Line a 20cm X 20cm (8" X 8") square tin with foil.

Place the white chocolate into a largish bowl and melt in microwave at 50% heat for 3 minutes. Allow to rest a couple of minutes and then stir until smooth.

Pop 200 grams (7oz) marshmallows, sugar, evaporated milk and salt into a saucepan on medium low heat, stir until the marshmallows melt. Stir the mixture over the heat for another 5 to 7 minutes, do not allow it to boil.


Pour the marshmallow mixture into the bowl with white chocolate, add raspberry essence and yellow food colour and mix well until combined and the mixture starts to thicken.

Spoon the mixture into the prepared tin using the back of the spoon to level the mixture until it looks pretty smooth.

Press in the extra marshmallows and the Easter eggs. Add as much or as little as you like and then lightly press them onto the fudge to ensure they stick.

Cover with plastic wrap and leave overnight to set.

Store in an airtight container for up to 1 week.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 


Tuesday, April 1, 2014

Spring inspired Easter cake and Lemon and Poppyseed cake recipe



OK I know I normally go overboard with ruffles, and ribbons and well pretty much everything. But this time I decided to go simple.



Y'know and let the delicious lemon and poppy seed cake speak for itself.

I've popped the recipe for this cake below so you can try it out yourself. To decorate, just layer the cakes up pop on a crumb coat, make sure the top is even/flat and using a stiff butter cream apply the yellow butter cream around the edge with an offset spatula (or butter knife) using long even upwards strokes.

OK it's a little bit trickier than I made it sound but you get the picture.



I have a skewer in the center, and I chilled the cake in between adding each layer. Oh plus I cut off the brown edges of the cake so it looks nice in the picture (y'all don't have to do that).

Then 'cause it's Easter soon I added some little speckled chocolate eggs.

I'm hoping to pop up a youtube video soon making up a layer cake, I've just been an insy bit sick lately.

Oh and if simple is just not your thing then below is my Easter cake from a couple of years back


Lemon and poppyseed cake 
Cake in pictures baked in 6" tins. To make a cake as tall as the picture you will need 1 plus another 1/2 batch of this recipe which will make a total of 6 layers.  The cake can also be baked in one 8" tin for 1hr.

Cake in picture is filled with alternate layers of butter cream and  homemade lemon curd/ butter.
 
300g flour (10 5/8oz)
1 Tbsp (1 US Tbsp + 1 tsp) Baking powder
100 g (3 1/2 oz) almond meal (ground almond)
40 g (1 3/8oz) poppy seeds
170g (6oz) unsalted butter room temp
230g (8oz) caster sugar (or regular granulated white sugar)
Grated rind from 2 lemons
4 large eggs
170g (6oz) low fat yogurt (I used Chobani plain)
1/2 cup low fat milk

Line pans and preheat oven to 180 C (170 C fan forced) (350 F).

In large bowl sift together flour, baking powder and almond then mix in poppy seeds pop aside.

In a separate bowl combine milk and yogurt and set aside.


Using electric mixer cream  butter and sugar together at high speed until light and fluffy (a couple of minutes).

Reduce speed to medium low and mix in eggs one at a time, scraping down sides as required.  Add the lemon rind.


Reduce speed to low and add 1/3 of the flour mixture mixing until just combined. Scrap down sides and add half of the milk mixture once again mixing at low speed until just combined. Repeat process adding flour, milk and then finishing with the flour mixture.

Divide mixture evenly between 2 tins, place in the middle rack of preheated oven and bake for approx 50 mins or until the top is golden and a skewer inserted into cake comes out dry.




Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 


Sunday, March 23, 2014

Raspberry and Brown Sugar Peach pancakes


Weekends are made for pancakes around here.

Pretty much most every Saturday I whip up a batch of easy mix pancakes (or the kids do), then we pop out a whole heap of toppings, the kids get out the plates and cutlery and we all sit down together for a family breakfast.

Yup, it's our thing at the moment and it totally makes me happy :)


Over the past few months we have been having raspberry and fresh peach pancakes, along with our usual blueberry, maple syrup, cinnamon sugar and bacon. But sadly I guess it's the end of stone fruit season around here and the peaches this week were less than perfect.
 
So although in general I prefer my fruit fresh and uncooked I fried them up with a dab of butter and a few spoons of brown sugar.

With a dash of maple syrup, some raspberries and a sprinkle of cinnamon everyone seemed happy.

Phew crisis averted, time to sit back and enjoy my morning coffee.


Easy Mix Pancake recipe
we have a few different pancake recipes but this one is easy to make, is not overloaded with sugar, the kids can whip them up and they cook quite quickly. I usually make them smallish so the kids can try out a few different pancake topping versions, plus I make a few extra small ones for the kids dolls/special toys.

1 1/2 cups self raising flour (US rounded/generous cups)
1 tsp baking powder
2 Tbsp caster sugar (US 2 Tbsp + 2 tsp)
1/8 tsp salt
60 g (approx 2 oz)  unsalted butter, melted
2 Eggs
1 cup trim (2%) milk (8 fl oz)

Sift together flour, baking flour, sugar and salt.

Add the butter, eggs and milk and mix well with a whisk until no lumps remain. Allow to stand for 15 minutes

Set the oven on very low heat and pop a serving plate onto a rack in middle of the oven.

Heat large frying pan to medium heat. Rub a small amount of butter onto frying pan, spoon dollops of pancake mixture into pan and smooth into an even circle with back of spoon. Cook on one side until the sides set (they will look dull instead of wet and shiny) and bubbles appear. Using a flat spatula flip the pancake and cook the other side until golden.

Remove from frypan and pop onto the warming plate in the oven until all pancakes are cooked.

Serve with topping of choice.


Toppings - yes we have all these toppings on the table to choose from
Brown Sugar Peach - saute 2 sliced peaches in pan at medium high heat with 1 Tbsp butter and 2 tsp brown sugar.
Raspberries - we use frozen berries for economy and heat in the microwave for a minute or 2 to make a 'compote'.
Blueberries - same as the raspberries we ususally use frozen, heat in microwave and serve warm
Cinnamon Sugar
Bacon
Maple Syrup


Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 


Monday, March 17, 2014

Strawberry Layer Cake and Tickle the Imagination issue 15


Get ready to party! I've shared one of my most requested ever recipes in this months issue of Tickle the Imagination magazine.

This Strawberry Layer Cake has been on the menu for my kids parties for years and it's always a been favorite.


Plus I have included a step by step tutorial to make the modern pressed flowers decorating the cake and a recipe for delicious cream cheese frosting.


Oh and in case you can't tell from my lead it it's Tickle the Imagination's PARTY issue, which is always fabulous! Make sure to check out some of the other amazing articles from some of my favorite contributors.

Tickle the Imagination magazine is available to buy online, at some newsagents or you can read it online free. CLICK HERE for links.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 


Sunday, March 9, 2014

Raspberry Chocolate Chip Cookies


The kids went back to school a few weeks ago and I started off the year baking home made healthy snacks for them to take to school.

Reduced fat and sugar muffins made with banana and blueberries and wholemeal cookies. Yup I was totally that mum.

But then it started, the muffins were still banana and wholemeal but I was slipping chocolate in as well, same with the cookies.


Not that I mind stuff like banana and blueberry muffins, they are actually quite nice and the kids love them, but I like a bit of chocolate every now and then.

And I don't think there is anything wrong with that.

Anyhoo today I found a bag of raspberry M&M's sitting around and I actually don't really eat candy by itself much so I thought I would make them into some cookies. 'Cause candy in cookies - yup I totally eat that, like all the time.

These cookies are a bit of a cross between a muffin top and a cookie, a touch cakey, they are not crisp and not overly buttery, cakey is the way I like them. It means I can eat a couple and I don't feel overloaded.



The raspberry M&M's give the cookies a yummy raspberry flavour which I love, and a bit of a bonus for me they are pink - yay!.

Of course you can substitute regular chocolate chips for M&M's if you like and they will be just as delicious.

Raspberry Chocolate Chip Cookies (make 24 cookies)

1 1/2 cups plain flour
1/4 tsp bi-carb soda (baking soda)
1/4 tsp salt
115g unsalted butter at room temperature (4 oz)
1/4 cup caster sugar (superfine)
1/2 cup brown sugar
1 large egg at room temperature
1 tsp vanilla extract
1/2 cup raspberry M&M's
1/2 cup milk chocolate chips (of chopped milk chocolate - I used Lindt milk)
Optional 1/4 cup raspberry M&M's extra

Line 2 trays with baking paper. Preheat oven to 160 C (320 F)

Sift together flour, bi-carb soda (baking soda) and salt, set aside until required.

In the bowl of an electric mixer, cream together butter and both sugars at high speed for around 3 minutes.

Reduce the speed to medium low, scrape down the sides and add the egg and vanilla.

Reduce the speed to low and add in the flour mixture, mix until combined. Add the chocolate and M&M's  and mix for a few seconds until distributed evenly.

Scoop out around 1 1/2 Tbsp (2 US tbsp) of mixture and flatten into a disc shape on the prepared tray. Repeat until all mixture is used.

Bake in preheated oven for 12 to 16 minutes or until cookies start to turn golden.

Optional - after 8 minutes remove trays from oven and quickly press a few extra M&M's onto the top.

Cool on tray for around 5 minutes and then remove to a wire rack to cool.

Store in an airtight container at room temperature for up to 3 days.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 


Tuesday, March 4, 2014

Pot of gold chocolate mousse cups

 

Over on Instagram I've been finding lots of neat stuff lately. I like Instagram well 'cause it's instant, I post a lot of stuff there before it hits the blog, my Instagram account name is bubbleandsweet (LINK HERE).


Like I said I've been finding lots of fun cute stuff there like these rainbow stripe spoons from Bespoke Party Products that I used to make these 'pot o gold' desserts.

The desserts are chocolate mousse topped with gold nugget rice krispie and finished with the rainbow spoons.

The rice krispie treat added a lovely crunch to the mousse which was great textural contrast.

Pretty much you can use any chocolate recipe you like. Mine were more pots of chocolate cream than mousse but you get the idea.

Pop the mousse into little pot shaped glasses (mine vintage glasses from a friend) allow to set, pop some rice krispie nuggets on top and then stick in a spoon.


Gold Nugget rice krispie decoration

100grams yellow candy melts
1/2 cup rice bubbles (rice krispies)
2 Tbsp gold sugar

Melt the candy melts in the microwave at medium heat for 90 seconds. Mix in the rice krispies.


Spread mixture onto a tray lined with baking/ parchment paper and then sprinkle gold sugar over top. Place in fridge to set, break into small pieces. Store in airtight container for up to 1 weeks.



Rainbow spoons from Bespoke Party Products

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.