a little bit savoury | a whole lot sweet
When organising my best friend’s baby shower, I asked what sweet treats she would like me to make for the day. At the top of the list was macarons and despite my Popcorn and Malteser Macarons being M’s favourite, for her baby shower she asked if it was possible to make some that tasted like one of her favourite lollies.
It just so happened that they were my favourite lolly as well so I set about creating these Pineapple Lolly Macarons.
On a somewhat recent shopping trip I came across some freeze-dried fruit powders from The Melbourne Food Depot at a local store. As I was checking out the different varieties, I spied the passionfruit powder and immediately picked it up as the hubby and I both looooooove passionfruit.
It did take me a little while to get around to using it, which is normally the case for anything, but as I was in the mood to make macarons for some folks we had coming around, and it also turned out to be October’s Daring Bakers challenge, I decided to grab the powder and an extra ingredient, to make Popping Passionfruit Macarons.
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.
I have professed my love for “cookies and cream” before when I showed you the Oreo Cookies and Cream Cupcakes, which in-turn has become the fourth most popular post on the blog.
It was time for me to try it in another format so with a can of condensed milk in the pantry waiting to be used, I decided to turn my hand to a simple four ingredient, Oreo Cookies and Cream Fudge.
To mark the first year since I started my current job, I made white chocolate panna cotta with rose water syrup and took it in to share with my colleagues. Since then, I have been encouraged to make it again and so after another two and a bit years I finally did (no need to rush these things).
For a morning tea we were having to mark the upcoming wedding of one of the women in the office, a request was made for me to bring something sweet and after suggesting this dessert to the bride to be, I didn’t need to go through any of the other options I had in mind.
The timing also worked out well as the ingredient for the next Get Your Chef On hosted by White Lights on Wednesday and Four Marrs One Venus was announced and it was chocolate. It was all too perfect so I signed up to participate.
On the last day of work before we shut down until after New Year, there is a morning tea. Last time around I made Marshmallow Christmas Trees and this year was going to stick with the “treat on a stick” theme and make some Oreo pops. However, they didn’t want to stay on the sticks so ended up being Oreo truffles instead, decorated like a Christmas pudding.
Last year, Adriano Zumbo had a television series about his work and in the third episode he headed back to the town where he grew up. In that episode, he visited the local school and made chocolate and caramel brownies with some of the students.
The recipe looked pretty darn tasty which was a good invitation to make it as far as I was concerned.
