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Nov. 26th, 2007 08:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kylezyHey kids, how's it going? *Pets new Heroes fans new to her f-list* It seemed like a billion of you added me through that friending meme but I think it was like seven? Anyhoo, welcome!
Nothing much to report here. I got over my little shitty from the other day about work. I realised I'm always going to have problems and it's not like I'm going to be doing it forever. The oldest kid starts school next year and the younger one is going into childcare two days a week, so my days will be less. I presume I'll still be doing cleaning for Nadeen but that's only one day a week. I'll gave to get a *gasp* real job!
Makes 12.
What you'll need for cake:
125g butter, chopped
125g white chocolate, chopped
3/4 cup caster sugar
2/3 cup milk
3/4 plain flour
1/2 cup self-raising flour
1 egg, lightly beaten
1. Preheat oven to 160 degrees C. Line a 12 hole muffin pan with foil muffin cases.
2. Combine butter, chocolate, sugar and milk in a saucepan over low heat. Cook, stirring, for 5-7 minutes or until smooth. Remove to a large bowl and let stand for so it cools, you don't want the egg to cook when you add it. After about 10 minutes add the flours and egg and whisk until smooth.
3. Spoon mixture into cases and bake for about 25 minutes. I think mine took about 20 minutes so just keep checking it. If you stick a skewer into the cakes and it comes out clean, then they should be right. Turn pan over onto a bench lined with baking paper. Let the cakes cool with the pan on top so the cakes flatten. This was the bit I mucked up. I didn't leave them for long enough and they weren't flat enough so my topping wouldn't stay on. I think next time I'm just gonna do it as a big cake.
What you'll need for topping:
125g white chocolate
1 cup puffed rice cereal (ie Rice Bubbles)
1/3 cup shredded coconut, toasted (to toast stick in oven at about 180 degrees C for about 3-5 minutes)
1/2 cup pistachio nuts, toasted, chopped (you can use any dessert-y nut really, I used macedamia nuts instead, but chopped peanuts would have been good too. I think they say pistachios because you can get them green and it goes with the christmas-y theme of red cranberries)
1/2 cup dried cranberries, chopped
1/2 cup roughly chopped white marshmallows
4. Place chocolate in a large microwave safe bowl and microwave on high for 1-2 minutes or until melted and smooth. Careful not to burn it like I did! Add cereal, coconut, nuts, cranberries and marshmallows to chocolate and mix to combine. Spoon it onto the cooled cakes and allow to set.
Voila! They were totally yummy although really rich. Honestly I don't even think it needed the topping, the cakes themselves were scrumptious!
Songs on repeat:
Stuck for the Summer - Two Hours Traffic
Quite entertaining power pop from this Canadian indie rock band.
The Plot - White Rabbits
Six-piece indie rock band from New York. They're quite good, I like them a lot.
Nothing much to report here. I got over my little shitty from the other day about work. I realised I'm always going to have problems and it's not like I'm going to be doing it forever. The oldest kid starts school next year and the younger one is going into childcare two days a week, so my days will be less. I presume I'll still be doing cleaning for Nadeen but that's only one day a week. I'll gave to get a *gasp* real job!
Makes 12.
What you'll need for cake:
125g butter, chopped
125g white chocolate, chopped
3/4 cup caster sugar
2/3 cup milk
3/4 plain flour
1/2 cup self-raising flour
1 egg, lightly beaten
1. Preheat oven to 160 degrees C. Line a 12 hole muffin pan with foil muffin cases.
2. Combine butter, chocolate, sugar and milk in a saucepan over low heat. Cook, stirring, for 5-7 minutes or until smooth. Remove to a large bowl and let stand for so it cools, you don't want the egg to cook when you add it. After about 10 minutes add the flours and egg and whisk until smooth.
3. Spoon mixture into cases and bake for about 25 minutes. I think mine took about 20 minutes so just keep checking it. If you stick a skewer into the cakes and it comes out clean, then they should be right. Turn pan over onto a bench lined with baking paper. Let the cakes cool with the pan on top so the cakes flatten. This was the bit I mucked up. I didn't leave them for long enough and they weren't flat enough so my topping wouldn't stay on. I think next time I'm just gonna do it as a big cake.
What you'll need for topping:
125g white chocolate
1 cup puffed rice cereal (ie Rice Bubbles)
1/3 cup shredded coconut, toasted (to toast stick in oven at about 180 degrees C for about 3-5 minutes)
1/2 cup pistachio nuts, toasted, chopped (you can use any dessert-y nut really, I used macedamia nuts instead, but chopped peanuts would have been good too. I think they say pistachios because you can get them green and it goes with the christmas-y theme of red cranberries)
1/2 cup dried cranberries, chopped
1/2 cup roughly chopped white marshmallows
4. Place chocolate in a large microwave safe bowl and microwave on high for 1-2 minutes or until melted and smooth. Careful not to burn it like I did! Add cereal, coconut, nuts, cranberries and marshmallows to chocolate and mix to combine. Spoon it onto the cooled cakes and allow to set.
Voila! They were totally yummy although really rich. Honestly I don't even think it needed the topping, the cakes themselves were scrumptious!
Songs on repeat:
Stuck for the Summer - Two Hours Traffic
Quite entertaining power pop from this Canadian indie rock band.
The Plot - White Rabbits
Six-piece indie rock band from New York. They're quite good, I like them a lot.
