Well, it's been a while. And now it's time for a multitude of recipes because I have been baking up a storm. The people I work with have been benefiting from it, since I don't like having all that stuff around the house. Just a wee piece for me. Maybe two...
First of all, the best brownies I have ever tasted. Now, brownies are like chilli (for which I also have a recipe and will be posting later) - everyone has their own version and everyone thinks their version is the best. Let me tell you, mine
is the best (it's not mine, really - I got it from some magazine). When I took them to work, everyone went insane over them. ( Best Brownies EverCollapse )
It was Anzac Day last week. I told Ben that I was making Anzac biscuits and he replied, "That's unusually patriotic of you." It is true that I don't generally give a rat's about "Days", but it's a good excuse to do some baking so what the hell. Lots of people like crunchy Anzac bikkies, but I prefer mine chewy. ( Chewy Anzac Biscuits and Anzac SliceCollapse )
Despite the fact that I cook a lot, and I'm pretty brave about trying new recipes, I had never made a sponge before, and I was well scared of them, I can tell you. But Lily wanted one for her birthday, so I bit the bullet and gave it a go. The first step was to find the right recipe, because I find a lot of sponges to be too "eggy". Also, I don't have two round cake tins the same size, so this making-two-and-sandwiching-them-together palaver was out the window. Finally I found just what I was looking for in that Australian cook's bible The Cook's Companion
. Since I have not yet managed to convince Ben that spending $700 on a KitchenAid Mixer
is a great idea, it was pretty time-consuming standing there doing the egg whites with a little handheld Sunbeam electric beater (probably took me close to 15 minutes), but it was worth it. This cake was lovely. Lil said it was better than her Grandma's (she may have been lying to spare my feelings), and Ben was impressed as well. It's very light and airy, and perfect for when you feel like something sweet but not heavy, or when you're out to impress visitors. The recipe here uses passionfruit filling or something, but I just filled it with jam and whipped cream and topped it with a dusting of sifted icing sugar. Simple but perfect.
(I am posting it verbatim in case I muck up and miss some vital thing.)( Jackie's Mum's Sponge CakeCollapse )