Maybe Not My Best Side

 

I have a confession, that maybe come as a surprise to some of you, I have a small tiny not at all huge competitiive streak. So when I heard about a Christmas Cook Book recipe competition, where the winning 20 recipes will be published and the 1st place recipe gets a $200 Kitchen Warehouse voucher

 

I want that voucher, which means winning, which means creating the best christmas recipe I can, which means test recipes, and forcing everyone I know to eat and vote on which is best

I tried making Christmas Biscotti, which is my basic biscotti mix with Glace Cherries and Almonds

 

 

 

But while it tastes great, it's not as pretty as I wanted. My other idea was Gingerbread Whoopie Pies, which is the recipe I submitted and the recipe can be found in my Making Whoopie blog post. Naturally once I'd sent it in I realised I should of submitted my Sister number 1's Bailey's Dip recipe that always gets made for every christmas tree decorating party....

Bailey's Dip

175mls Sour Cream
2 tablespoons brown sugar
2 tablespoons Baileys Irish Cream

Mix all ingredients in a bowl, chill until firm, serve with fresh fruit

See quick simple, addictive.....


 Today is also another birthday, One of the girls at my current Cafe, work is bouncing me around a bit until the cafe I'm actually suppose to be running is built, is turning 18 today so I made her Caramel Nut Mud Cake Cupcakes , inspired by her love of the Caramel Nut Slice we sell... She's one of those horrid people who eats one every day and is as skinny as any model

Aren't they pretty in their girlie patty pans, the cross stitch behind them was done by my Mum for me years ago and it seemed to fit in with the cupcakes and it's not a teapot. I've notced that my food photography has been getting better but involves a lot of teapots...

 

Caramel Mud CakesFrom: The Australian Women’s Weekly Cupcakes & Cookies

125g butter, chopped
100g white eating chocolate, chopped coarsley
2/3 cup firmly packed brown sugar
1/4 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 self-raising flour
1 egg
Preheat oven to 160 degrees Celsius (or 140 degrees Celsius fan forced)/320 degrees Fahrenheit.

Combine butter, chocolate, sugar, syrup and milk in a saucepan; stir over low heat until smooth. Transfer mixture to a bowl, cool for 15 minutes.

Whisk sifted flours then egg into mixture.

Divide among cupcake tray and bake for 30 minutes for standard size cupcakes.

I really do love the Women's Weekly book, I use it all the time and I find their recipes adapt really well too, for when you want to create new flavours

The Icing of these cupcakes is really where I got my caramel nut genius on, I used a Brown Sugar Frosting and topped it with Mixed Nuts roasted in more brown sugar, butter and a little vanilla, then drizzled the whole thing with dark chocolate... The Staff verdict was an overwhelming YUM! but the best feedback I've had on all my christmas recipes was when one of my ex's and not even an important ex (unless your Rhys Bailey, you dont mean a damn thing) , his fiance wouldn't let him try my Whoopie pies, so I guess they really are the winning recipe,