Easter Carrot Muffins

Since I'm not the hugest fan of chocolate, I decided not to go all chocolatey for Easter this year, so I baked my mum some mini carrot cakes. When she asked why I baked these, I told it's because it was Easter, there's always an Easter Bunny, and bunny's eat carrots. I also placed mini Lindt Rabbits on top of the cakes, but I don't all that clicked in with my mum, but still. These muffins/cakes were great. I just don't like grating carrots (or I just don't like my mums grater). I got this recipe from a Good Taste magazine, and added some walnuts, so it's more carrot cake like.

So the batter doesn't look very appealing, but it tasted good. I know this, as I'm always stealing tastes of batter before it gets cooked. I still like to lick the bowl and spoon once the bakery goods are in the oven.


I love muffin cases. They are cute ( and can be bought in different colours and patterns, and also foil). They also save on washing up. And I think that cakes and muffins look alot neater in cases.



The icing was fun to make. And yum to eat. It was just a simple cream cheese icing. The recipe asked for orange zest and orange juice, but due to my allergy to oranges, I used lemon zest and juice. Next time I make a cream cheese icing, if it wont clash with the cake, I will try it with lime zest and juice.

Rockcakes

I had a real craving for some of my mums pumpkin scones, and as I'm getting better at baking (and loving to bake more and more), I wanted to try out my scone making skills. I do most of my baking at my mums, as she has everything you need to bake with. Only thing is, her kitchen is tiny as, with no bench space. When I told mum of my wanting to make pumpkin scones, she let me down by saying there wasn't enough room in her kitchen, as I didn't know you had to roll the dough out on the bench to cut them into the scone shape. So I thought of another bakery goodness my mum used to make heaps when I was younger and instantly thought of rockcakes. I got the go ahead to bake them, and happily set about in the kitchen, getting out all the tools I needed, and setting up all the ingredients.

These were amazingly easy to bake, didn't take much time, and tasted really great. My mum approved of them, but just said I needed to add more spice (which I can happily do next time I bake these.) I will deffinatly be baking these again, and the fun thing is, you put in different combinations of ingredients. For these rockcakes, I just used a mixture of dried fruit (without peel, as I'm allergic to oranges, and I don't enjoy peel).

Butterlfy Cake

So I need to work on my ingredient buying skills. The picture in my baking book of the butterfly were so much nicer, only I bought cream that could not be whipped. I only found this out when I was getting ready to fill the cakes, there was a small sign on the corner of the label saying "not suitable for whipping". I will not buying that cream next time I make butterfly cakes. Aside from the cream running all the way down your arm when eating these (and the wings not being wings, more just flaps of cake sitting on top of the base), these were gorgeously delish. Nice and moist and not overpowering with vanilla (as I didn't think the set amount of vanilla essence was enough, so I added a bit more). If I were to make these again, I will deffinatly be buying a different type of cream. 

These also tasted good a few days later, with yogurt in the centre instead of cream, and as I kept them in the fridge, weren't as moist as when freshly made.

Greek Lamb and Eggplant Bake

Another Greek dish. More eggplant. This was fun to make, only I changed the recipe around heaps. I got the recipe from a magazine, only I don't know what magazine, as I just ripped out the recipe, and not the whole page. The recipe called for minced lamb, but I got mini lamb steaks, and diced them, and I added in some zucchini - the more vegies, the better, I say.

This actually took me a few hours to cook, as I only own one saucepan (which isn't very big), and just one small frypan, but it was worth the wait (maybe not the eggplant bits...). I wasn't very keen on the ricotta topping, so if I make this again, I'm omitting the eggplant, and doing something different for the topping, and may actually use lamb mince, instead of lamb chunks. And I will try not to use as much risoni, as I had so much leftover, and had to chuck it out (or get full eating plain risoni before the actual meal was done).

Vegetarian Moussaka

I come from a Greek family, so I love eating and trying new Greek foods. I came to a realisation that I did not how to cook any Greek food, so decided to try my hand at Moussaka. As I was going through a vegetarian stage at this point, I found a vegetarian Moussaka recipe from the Ready Steady Cook website, bought all the ingredients, and unleashed my inner Greekness.

It turned out great, and I actually found it tasted better two days later on a sandwich (and was also a great hangover cure). The only problem is, I'm not sure if I actually like eggplant or not. I eat it, and then think I don't like it, but still continue to buy it and eat it. In the end, I was just eating the moussaka without the eggplant, so it wasn't exactly moussaka anymore, but still tasted good. So due to this never ending debate between my tastebuds and eggplant, I won't be making this moussaka again.

But I did recently watch an episode of The Cook and The Chef, where Maggie made an excellent looking moussaka (non-vegetarian), and that recipe is now saved in my bookmark folder full of recipes I want to try.

Chocolate Chip Raspberry Cookies

So I baked these last year sometime, but I still remember them being awesome cookies. I remember I felt like baking some cookies, as I was thinking about my granma, and how she always had home baked cookies whenever I went over to visit her. So I went to Woolies, and bought ingredients to bake chocolate chip cookies, as they are the only cookies I know how to make. And as I love raspberries so much, and because they go great with chocolate, I made Choc Chip Raspberry Cookies.

They were really simple to make, and turned out nice and chewy, and a little crispy around the edges, just how I like my home made cookies.

I actually got the recipe from the back of the Nestle' choc drop bag (only that recipe didn't call for raspberries).

I just need to work on making them more smaller cookie sized, as these ones turned out really large. Or I should just invest in some cute shaped cookie cutters.

First Post

So I enjoy cooking and baking (baking is more fun), and I like to take photos of my creations and post them on my blog, so I've decided to dedicate a blog for all my creations in the kitchen, and leave my other blog for everything else.

More about me. I'm a 22yr old student currently taking a break from study due to medical issues (not fun, let me tell you).
I wouldn't say I grew up in the kitchen, but I do remember helping out my mum in the kitchen when she decided to do some baking. I also remember licking the bowl and spoon clean (which is something I still do now, and which I probably will still do when I'm much older).
When I was still in high school, my mum taught me how to cook spaghetti bolognaise, and for a long time, that was all I could cook. As I got older, I started wanting to cook more, so watched mum in the kitchen, and helped her out a bit with cooking, so I would know how to fend for myself when it became time for me to move out of home.
I've always enjoyed cooking shows from a young age, and still enjoy them now, and I also have a fondness for recipe books, cooking blogs, and recipe websites. I have a folder on my computer, full of links to recipes I want to try out one day, and have many pages ripped out of magazines.
Since moving out of home at 19, I had to fend for myself. Which actually meant cooking for myself. My mum still cooked heaps for me, and when I visited her, she would send me home with leftovers, and ever since I can remember, there has always been bolognaise sauce in the freezer, so all I have to do is cook the pasta on the stove, and defrost and reheat the the sauce in the microwave.
When I was in yr 12, all my friends started turning 18, and since I'm a year younger then them, I couldn't go out and buy them vodka, so I decided to make my friends cupcakes for their birthdays. I started out with packet cake mixes, and had tons of fun, standing in the kitchen, stiring batter, smelling cooking cakes, and waiting for the oven timer to go off, so I can eat a cupcake, hot and fresh straight from the oven. As I got older, I decided to do it the proper way, and bake from scratch. It is so much more fun and enjoyable, and more rewarding at the end, when the cake tastes great, and everyone who eats it approves of your baking skills.
After discovering food blogs last year (and creating an addicting of reading them, and savings recipes), I decided to start taking photos of some of the dinners I cook myself, and more importantly, take photos of my baking goods.
It was just a few days ago I realised my blog was a mixture of everyday life, and cooking, so I decided to make a blog dedicated to my cooking and baking, so here it is.
I know my photos aren't that great, but it's the best I can do with the camera I have. I plan to get a new camera as soon as I get enough money, and then, hopefully I will have much better photos of my cooking creations for this blog.