Bake: Energy Bars

I am thoroughly enjoying researching, making and eating foods that are filled with good ingredients that are filling and will fuel the fire for longer, rather than sugary snacks that will leave me hungry an hour after eating them. I went searching and found this recipe: Ellie Krieger Energy Bars – from Food Network.

I added some craisins and some coconut and they were deeee-lish-ous! And super-filling.

- They were lovely with a cup of peppermint tea -

– They were lovely with a cup of peppermint tea –

- You can see they were quite dense, so you only needed to eat a small square -

– You can see they were quite dense, so you only needed to eat a small square –

DSC_0274

DSC_0279Do you have any snacks that are tasty and filling?

Name for SewBakeLove

Advertisements

Bake: Mum’s Birthday Cake

After I’d finished work, and before Little Mr Mr arrived into the world, I did a one-day cake decorating class at the very amazing Decorative Sweets. It was such a fun day and I learnt SO MUCH about cake decorating that I have spent the last few months since, jumping at every opportunity to make a cake. One of my first ones was for Mum’s birthday. She is not too far off a very special birthday, and so I thought I’d practice for the big one next year.

- My first cake…made at the class -

– My first cake…made at the class –

I wanted to impress and set about some online research when I came across a fab blogger, Bronnie Bakes, who uses videos to demonstrate her awesome cake making techniques. I pretty much used her website to come up with a caramel mud cake, layered with Italian Meringue Buttercream, in both vanilla and caramel. It was then covered in a layer of white chocolate ganache and finally, a thin layer of fondant and decorated with stars and hearts. It really was a first attempt at layering and rolling fondant, but I am really happy with the result.

- THE cake -

– THE cake –

- First slice taken out….the reaction was a perfect 'woah!' -

– First slice taken out….the reaction was a perfect ‘woah!’ –

- There were too many layers and it was a bit TOO much cake for most of us -

– There were too many layers and it was a bit TOO much cake for most of us –

- MASSIVE -

– MASSIVE –

- SInging Happy Birthday -

– SInging Happy Birthday –

- Blowing out the candles -

– Blowing out the candles –

Happy Birthday Mumma – watch out for next year’s cake…I’ve got to top this one!

Have you ever had a beautiful-looking cake, that also tasted superb?

Name for SewBakeLove

Make: Frozen Banana Smoothie

So i’m officially in love with my own discovery of using frozen bananas in smoothies. I’m certain many people have been doing this for yonks, but I just discovered it and I am totally fab because of it – yes, I’ll keep telling myself so too!

Ingredients

  • 1 Frozen banana (I have a zip lock bag of peeled bananas in the freezer ready to go….I buy them in bulk when they’re nice and cheap).
  • 1/2 cup coconut water
  • 1/2 cup milk/almond milk
  • 1/2 cup water
  • 2 scoops sculpt protein powder (vanilla)
  • 1 tbs cacao
  • ice blocks

I chop up the banana so it’s easier to blend, then get my stick mixer out and blend away. The frozen banana really makes it an ice-creamy consistency -YUM! Such a good, filling, sweet-kick for an afternoon snack.

- Some days I omit the cacao…depends on whether I need a little choccy hit! -

– Some days I omit the cacao…depends on whether I need a little choccy hit! –

- coldy goodness -

– coldy goodness –

- YUM! -

– YUM! –

Have you used frozen bananas before?

Name for SewBakeLove

Bake It: Vegetable Soup with Risoni

Once again, not technically a bake item, but yummy and healthy, so it’s ok. It’s also more of a winter meal, but who says you can’t eat it in the Summer?

- Shaved parmesan to bring the flavours up to the next level -

– Veggie soup with risoni pasta –

I visited a cafe a few week’s ago and happily ordered the vegetable soup with Risoni. I was delighted when it came out and it tasted oh so yummy. I was then inspired to make my own and have since made it twice. Here’s how I did it.

Vegetable Soup with Risoni

4 pieces of bacon

1 onion

2 sticks of celery

2 carrots

1 parsnip

2 zucchini

handful of green beans

tin of chopped tomatoes

4 cups of beef stock (I use the one already made up, in packet, as it has a far superior flavour)

2 potatoes – cut into small cubes

1/2 cup risoni pasta

Fresh parsley

Salt and pepper (to taste right at end)

Shaved parmesan & bread  – to serve.

- Frying off onion, then celery and carrot to start -

– Frying off onion, then bacon, celery and carrot to start –

- Chop bacon into tiny pieces -

– Chop bacon into tiny pieces –

- Cut veggies into manageable-sized pieces -

– Cut veggies into manageable-sized pieces –

I wanted to make  all the veggies very fine in texture, except for the potato, which I cut this into small cubes and added near the end.

- My super mini-blender that I LOVE -

– My super mini-blender that I LOVE –

- Then all ingredients go into pot and simmer for half an hour -

– Then all veggies, stock and tinned tomatoes go into the pot, and simmer for half an hour –

The small cubes of potatoes were added ten minutes before the risoni pasta, which was added ten minutes before serving. I added fresh chopped parsley right at the end, and salt and pepper to taste.

DSC_1200

- Shaved parmesan to bring the flavours up to the next level -

– Shaved parmesan to bring the flavours up to the next level –

Do you make veggie soup in the Summer? Do you have certain ingredients you ALWAYS put into a veggie soup?

Name for SewBakeLove

Bake: Bill Granger’s Gooey Chocolate Cake with Raspberries

The title of this post actually speaks for itself. The photos to come will also speak for themselves. I made this for my gorgeous friend, Holly’s birthday recently, as the occasion called for something super yummy and super decadent…and this certainly delivered. I thank Bill Granger, once again, for his spectacular recipe.

- The recipe -

– The recipe –

- Ingredients -

– Ingredients –

- The Process -

– The Process –

 

- Bill's version -

– Bill’s final version –

- The first part is to melt the dark chocolate, raspberry jam and cream -

– The first part is to melt the dark chocolate, raspberry jam and cream –

- This is then poured into the greased caked tin to form the base..and then the gooey top when turned out -

– This is then poured into the greased caked tin to form the base..and then the gooey top when turned out –

- The cake mix is then layered on top of this -

– The cake mix is then layered on top of this –

 

- ...baked -

– …baked –

- Then cooled (a little) and turned out to create a gooey chocolate cake -

– Then cooled (a little) and turned out to create a gooey chocolate cake –

 

- Decorate with raspberries (I used defrosted frozen, and they were fine) -

– Decorate with raspberries (I used defrosted frozen, and they were fine) –

- We served it with whipped cream, which turned out to be a little OTT, but still YUM! -

– We served it with whipped cream, which turned out to be a little OTT, but still YUM! –

Do you have a yummy, gooey cake recipe? Do you prefer a dry chocolate cake, or a gooey one?

Name for SewBakeLove

Bake It: Carrot and Walnut Cake

Quite a while ago (before I was feeling ultra over-indulgent and overweight, with child) I made a carrot and walnut cake. There’s something about a carrot cake – with a yummy, thick icing – that is so, so yummy. And it must be healthy if it’s carrot….right?

I simply got onto Taste.com and found this recipe, which seemed easy enough to make. I also scrolled down the bottom of the recipe page to read the reviews (which I often do now as I find them very helpful) and made a little change to the recipe.

- All ingredients in the bowl...too easy! -

– All ingredients in the bowl…too easy! –

As recommended by Reviewer 4, I added a grated apple and cut the cup of oil back to a quarter of a cup of oil – such a better option.
- All mixed in doesn't look great, but I assure you it will be -

– All mixed in doesn’t look great, but I assure you it will be –

- Into greased, lined tin and flatten out -

– Into greased, lined tin and flatten out –

- After one hour and fifteen minutes in the moderate oven -

– After one hour and fifteen minutes in the moderate oven –

- I think the icing makes a carrot cake -

– I think the icing makes a carrot cake –

- A view from the side -

– A view from the side –

- Oh so moist -

– Oh so moist –

I was really happy with how this turned out and one day (when I’m able to run 10kms the day before so I know I can get away with it) I’ll definitely make this recipe again.

Do you have a carrot cake recipe? What are your thoughts on the old carrot cake? Do you have good or bad carrot cake memories? Do you read the reviews of recipes to see whether they work or not? And whether there are additional steps that will make the recipe better?

Name for SewBakeLove

Bake It: Easy Peppermint Chocolate Log

Technically not a baking post, but still a yummy sweet treat all the same. Sorry to all those who are trying to lose weight, but I made these just before Christmas and I just love this easy peasy recipe, so I wanted to share.

Ingredients

1 packet Marie Biscuits

1 can Sweetened Condensed Milk

2 Peppermint Crisps (add another for a more intense minty flavour)

3 tbs Cocoa Powder

- FOUR simple ingredients -

– FOUR simple ingredients –

Method

1. Put the Marie Biscuits and Peppermint Crisp bars into a food processor and process until very fine.

2. Mix all the ingredients into a large bowl.

- All ingredients in...too easy -

– All ingredients in…too easy –

- If it's not moist enough, you can add a little milk -

– If it’s not moist enough, you can add a little milk –

3. Place the mixture onto a large piece of Glad Wrap and roll into a long, thin log-shape.

- You'll need a large piece of Glad Wrap...the bigger, the better -

– You’ll need a large piece of Glad Wrap…the bigger, the better –

- Roll it to your desired thickness -

– Roll it to your desired thickness –

4. Refrigerate for at least 4 hours, or overnight, until the log is firm.

5. Cut into discs.

As you can see, this slice is SO easy and SO yummy. I took it to a pre-Christmas picnic lately, and it was a real WINNER!

Have you got a classic Marie Biscuit/ Sweetened Condensed Milk recipe? Or just an EASY recipe you love to make?

Name for SewBakeLove