Way back in 2013, the hubby and I sat down and watched another episode of one of our favourite YouTube channels, Laura in the Kitchen. This particular episode was for a molten lava cake, but not chocolate in flavour as you might often see. Whilst the episode was still playing, the hubby searched the interweb to find the key ingredient, which isn’t readily available in Australia, to make the scrumptious looking Butterscotch Molten Lava Cakes.
Usually when I have bananas that are reaching the end of their life I make banana bread or a banana cake but this time I wanted to do something different. I also was in the mood for making some scrolls and knowing that Sally from Sally’s Baking Addiction has some amazing scrolls (or rolls as they are sometimes called) on her website, a quick search resulted in a recipe which met my needs.
So for your viewing and eating pleasure, I present Banana Chocolate Chip Cinnamon Scrolls.
You know I have a love of all things “malt” so when these Malteser Cupcakes appeared in my YouTube feed it was only a matter of weeks before they were whipped up in my kitchen.
Yes, this is yet another post that has stemmed from a YouTube video so I wouldn’t be surprised if you thought I spent all day watching YouTube (if I am honest, some days I do). The creator of this one is Cupcake Jemma who is in the UK and has a gorgeous looking shop by the name of Crumbs & Doilies in London which is on my list should I ever be lucky enough to get over there.
When this months Daring Bakers Challenge was announced, I was pretty excited as lamingtons were on the menu. You have seen me make these delightful little morsels before when I made the standard lamington covered in coconut as well as the colourful sprinkletons.
This time, I decided to go with chocolate as the main, and only, flavour and whipped up these Triple Chocolate Lamingtons which I have dubbed Chocingtons.
A couple of years ago a tutorial from The Cake Blog appeared in my Pinterest feed for a DIY Rainbow Sprinkle Cake. Of course I pinned it straight away, but in true Cath fashion, it has taken a couple of years to actually have a go at it.
I did not make the cake in rainbow colours as Kate from The Greedy Baker did in the tutorial as I was going to have five macaron colours to match the cake (however in the end, I only ended up with two) but as there would be a few gluten intolerant folks consuming this cake I converted my favourite vanilla cake recipe into a gluten-free version so no one was left out.
Given there are two Popcorn and Malteser Macaron posts on this blog, you might assume that I am a fan of the malt flavour. Well that assumption is correct my friend. In fact, my go-to milkshake flavour is the combination of two of my favourite things, vanilla and malt.
Quite a while ago, 2nd July 2012 to be exact, a very cute post appeared in my feed reader for some cupcakes. The post was by Steph from Raspberri Cupcakes, who inspired the Fruit Tingle Macarons, for her Milk and Chocolate Chip Cookie Cupcakes.
I tend to decorate my cupcakes quite basic with my favourite rose swirl piping technique, but there are quite a few different cupcakes on my Pinterest board decorated with mini pancakes, various flowers, cream puffs and mini versions of baking equipment that I hope to try. These cupcakes are quite cute and really easy, plus you cannot beat this classic combination so I present these Milk and Cookies Cupcakes for your viewing pleasure.
After making my first ever batch of crème pâtissière, I obviously needed something to use it for. My first thought was to make my own version of the toffee choux pastries from our local patisserie which is a favourite of the hubby and I, but I decided I didn’t want to play around with hot sugar on this particular occasion so that idea was scrapped. I did want to stick with making choux pastry as I haven’t made it for quite some time so I settled on making éclairs instead.
I was in a biscuit making mood recently and although I initially thought of something chocolate, I recalled a cinnamon flavoured biscuit with a funny name and was pretty sure I saw a recipe on one of my favourite blogs.
So I headed over to Sally’s website, Sally’s Baking Addiction, and did a search for Snickerdoodles and a number of recipes appeared. The one I ended up choosing was the soft and thick snickerdoodles, because let’s face it, they look amazing (as does everything on Sally’s blog)!
For this month’s Daring Bakers Challenge, it was time for me to try something that I had been wanting to for a while now. Whoopie Pies are an American treat which you don’t see much of here in Australia, well at least in my part of the world and are a cross between a cookie and a cake with two of them being sandwiched together by some kind of sweet filling.
For my Whoopie Pies, I originally thought of red velvet given my obsession but as it was the
silly festive season I decided to make some Christmas Candy Cane Whoopie Pies instead using a recipe from JoyofBaking.com.