tag:blogger.com,1999:blog-3831969366882720032012-01-29T10:52:49.923+11:00the day I discovered I could cook was the day I decided that I wanted to cook everything.Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.comBlogger711100tag:blogger.com,1999:blog-383196936688272003.post-48631117088840306812012-01-22T10:00:00.000+11:002012-01-22T10:08:57.258+11:00

Until last year I'd never had tiramisu. I'm not quite sure why not, I'd just never tried it. It's such a classic dessert and yet I'd never even tasted it. Last year I made it, bu never photographed it because it was huge, and in a pie dish, and kind of fell apart when it was dished. It was also all eaten before I got the chance to even attempt to make it aesthetically pleasing. This time, I

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com3tag:blogger.com,1999:blog-383196936688272003.post-42778649173183196252011-12-28T09:44:00.002+11:002012-01-02T09:30:19.556+11:00

Despite the cold at the moment it's still plum season and as result I've inadvertently ended up with a huge bucket of them. Initially they went into my mouth, then this cake, and finally into jam as a way of keeping them around for longer. Despite how nice they were, there's only so many plums two people can eat in a week. I would write about the jam but it's quite a simple process and cake is

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com6tag:blogger.com,1999:blog-383196936688272003.post-39857637892749797312011-11-14T13:35:00.001+11:002011-11-16T07:58:57.316+11:00

The weather is finally warm enough for ice cream here in Australia, so once again it's time to start making it. Homemade ice cream is exciting because you can make whatever flavour you like. There are barely any restrictions when it comes to what you can make at home. Super fun. I have this terrible, terrible love for this incredible bad for me lime cheesecake yoghurt they sell at the super

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com4tag:blogger.com,1999:blog-383196936688272003.post-948442884386605552011-10-06T18:36:00.000+11:002011-12-28T11:11:28.996+11:00

It's been a good long while since I've posted but in my defence it's only been partially due to laziness. The main cause was in fact that I've been on holidays. I have one more post already lined up after this one, using photos I took and edited about a month ago. In the rush of getting ready to go away I didn't get a chance to write an entry. Last month I visited the USA for the first time and

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com4tag:blogger.com,1999:blog-383196936688272003.post-89127643424256650322011-07-17T17:15:00.001+10:002011-07-18T07:38:35.486+10:00

My poor blog has been a little neglected as of late and it's not for a lack of baking either. In the past little while I've made English muffins (yum), crumpets (disaster), buttermilk pudding (yum), chocolate biscuits (yum), and danishes (yum). Out of all these things the only one I photographed were these danishes. I feel bad for the other things I've made, except maybe the crumpets because they

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com10tag:blogger.com,1999:blog-383196936688272003.post-69523395758453885952011-06-05T22:23:00.000+10:002011-06-05T22:23:19.497+10:00

I came home the other day super stressed (thanks work, I love you but sometimes you kill me!) and with an intense hankering for cheesecake. Unwilling to go out and buy a cheesecake I decided to make one knowing full well it wouldn't be done by the end of the day. I also knew the next day would be busy and so coming home to an almost finished cheesecake would be good. Knowing I would be able to

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com8tag:blogger.com,1999:blog-383196936688272003.post-42734029831811895072011-05-23T19:48:00.002+10:002011-05-27T18:16:18.882+10:00

I'm a sucker for shortbread, particularly the cheap, super sweet, shop bought stuff with sugar on top that show sup everywhere around christmas. I love it. I can eat it by the packet and because of this I never buy it. I know if I were to buy it I would eat it all.To fulfil my craving for shortbread I decided to make my own. These are not quite like the shop version, which might be a good thing.

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com5tag:blogger.com,1999:blog-383196936688272003.post-55734023456473261542011-05-10T19:50:00.001+10:002011-05-11T18:14:52.683+10:00

Daylight savings is the bane of my existence sometimes. I really, really want to photograph what I make, talk a walk round the lake, feed the ducks, and generally enjoy the sunshine but I can't because as I drive home everyday the sun is rapidly sinking behind the horizon and often by the time I get out of the car it's completely gone.As I'm by no means an early riser the entire point of daylight

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com5tag:blogger.com,1999:blog-383196936688272003.post-87895226762854558992011-04-18T22:12:00.003+10:002011-04-19T07:44:06.485+10:00

Crème caramel isn't something I see often in flavours outside of the usual vanilla, unlike it's seemly more popular cousin the crème brulee for which I've seen seemly numerous (and delicious sounding!) variations.There was a time last year where it seemed like every man, woman, and dog wanted a blow torch to make crème brulee. Everyone just had to have one because they just had to make crème

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com9tag:blogger.com,1999:blog-383196936688272003.post-80584857379324616322011-04-04T21:52:00.029+10:002011-04-14T22:14:31.196+10:00

I'm taking a short detour from my barely started quest to find the perfect egg white biscuit recipe to bring you what is probably one of simplest things I've made in a long time. This tasty slice is a breeze to make and, providing you have a sweet tooth, down right delicious.As it's really quick to make this is an excellent dessert for an impromptu dinner with guests. You know,the ones where you

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com5tag:blogger.com,1999:blog-383196936688272003.post-74719166614042061532011-03-19T16:23:00.007+11:002011-04-16T23:40:26.371+10:00

I'm on a mission. That mission is to find the best biscuit made with egg whites and no yolks. The problem is, I don't even know where to start. Sure, I can make macarons, macaroons, or tuiles but I'm after something more homely. Something more biscuit-y; something squishy and awesome.There biscuits aren't quite there but they're pretty good. I mean, with chocolate, almonds, and hazelnuts you

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com6tag:blogger.com,1999:blog-383196936688272003.post-56693868669151520582011-03-03T17:35:00.018+11:002011-04-13T21:56:09.092+10:00

I first made green apple sorbet was about a year and a half ago and it wasn't anything to write home about. I'd just received a stand mixer and an ice cream bowl attachment and I was super excited about using it. I picked a recipe and started making it. Not knowing anything about making ice cream and sorbet I didn't realise just how smooth a puree needs to be to make creamy ice cream. I neither

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com17tag:blogger.com,1999:blog-383196936688272003.post-56901270302055128872011-02-20T10:10:00.014+11:002011-04-13T22:21:59.120+10:00

Are madeleines still madeleines if they're not shaped like shells? Or are they one of those things whose name is determined by their shape and not by the ingredients used to create them? My source of all knowledge (that is, wikipedia) describes madeleines as "very small sponge cakes with a distinctive shell-like shape", if wikipedia is too be believed then a cake using the madeleine batter

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com14tag:blogger.com,1999:blog-383196936688272003.post-74388067508032617012011-01-21T07:00:00.008+11:002011-04-14T22:16:32.174+10:00

It is so hot right now. It's so hot that after three hours of sitting at room temperature the chocolate on these biscuits has not solidified. When I go to pick one up and end up with melted chocolate all over my hands, not that that's a bad thing, it's just is messy.In heat like this I'm mad to have the oven on to begin with, especially in a house that lacks all forms of air-conditioning. I don't

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com5tag:blogger.com,1999:blog-383196936688272003.post-91702357142502016702011-01-11T19:39:00.006+11:002011-04-14T22:15:44.168+10:00

Biscuits, biscuits, biscuits. How I love to snack on you. When I should probably make myself a healthy, tasty lunch, you fill the void and allow me to keep on doing whatever it is I'm doing. How hard it is to get through a working day when I know I had you all ready to come with me to work but I stupidly let you on the bench. It's saddening knowing that you're sitting at home, all wrapped up and

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com3tag:blogger.com,1999:blog-383196936688272003.post-73207940200775626702010-12-27T08:24:00.007+11:002011-04-13T23:08:50.848+10:00

The best thing about Christmas is that it gives everyone a good excuse to get together and be merry. There's eating, drinking, chatting, and laughing. Hopefully there's good times had by all. And where there's all these things there's got to be dessert, and where there's dessert, there's me.I'm always after an excuse to try new recipes, or to make something that feeds more than two people.

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com5tag:blogger.com,1999:blog-383196936688272003.post-65550348401340284842010-12-17T17:08:00.009+11:002011-04-13T23:23:06.754+10:00

I'm sorry little blog, you've been neglected. Life called and I left you alone and un-updated for far too long. But now I'm back, in a new tiny unit that has a kitchen that is half the size of my previous one and is just as old. Still, it's all good. A place to live is a place to live. The kitchen might not be great, but the oven turns on and that's enough to keep me happy.Anyway, when you're in

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com3tag:blogger.com,1999:blog-383196936688272003.post-33713802443940215372010-11-25T10:14:00.004+11:002011-03-06T00:13:13.388+11:00

Éclairs, éclairs, éclairs- you much maligned things. It's not your fault you're sometimes deemed as boring or passé. It's really not, and I know those hurtful words are untrue. I hope one day you become as popular as the macaron and there's a global trend to make you in all different flavours and wacky shapes. You deserve it. I wish my rendition of you would start this trend but alas, I have

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com4tag:blogger.com,1999:blog-383196936688272003.post-10658683704300243702010-11-15T17:33:00.004+11:002011-04-14T20:06:13.360+10:00

It's hard being an obsessive baker when only two people live in your house. Actually, hard is probably the wrong word, the baking bit is easy whether you live in a household of two or ten. The hard it is finishing what you make, particularly on the weeks you don't have people around for whatever reason.Luckily for me, we seem to have an endless number of people coming and going from our house so

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com6tag:blogger.com,1999:blog-383196936688272003.post-78510129335884813772010-11-06T18:19:00.006+11:002011-04-14T22:13:29.377+10:00

So, needless to say I never got around to photographing my birthday cake which is a real pity because it was rather epic. On the plus side, it does mean I need to make it again some time in the future. Assuming I can afford all the ingredients; half a kilo of good chocolate, twelve eggs, and four cups of cream are not the core ingredients for a cheap cake. Nor are they the ingredients for a cake

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com5tag:blogger.com,1999:blog-383196936688272003.post-66433215145517907622010-10-21T19:47:00.006+11:002011-04-14T22:24:10.966+10:00

Stress baking can take two forms. When you stress bake you can either make something super complicated and inevitably mess it up a lot, or you can make something incredibly simple and mess it up but only a little bit. Yesterday I opted for the latter - what I ended up with were these muffins which, despite my small mishap, are delicious and fill some kind of void in my stomach.I'm sure I'm not

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com6tag:blogger.com,1999:blog-383196936688272003.post-28576745351227860222010-10-19T20:33:00.003+11:002011-03-06T00:15:07.272+11:00

Some things are so weird. This is one of them. It's so bizarre that I'm at a loss as to whether or not I like it. This is apparently savarin, I've never had (or made) savarin so I'm not sure if it's supposed to be as weird as my rendition is.Probably more knowledgeable folks that I will have eaten savarin before made by someone who actually knows how to make it - someone who knows good and bad.

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-17420083192205615592010-10-08T13:59:00.003+11:002011-03-06T00:15:39.997+11:00

Always make sure your camera battery is charged before you set up a photo. In fact, always make sure your camera battery is charged before you even think about taking pictures. Don't go to check if it's charged after you've set up a picture. Worst of all, don't set up a picture, discover your camera battery isn't charged, charge it for under 10 minutes, and expect to be able to take more than 6

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com10tag:blogger.com,1999:blog-383196936688272003.post-37744868132064845242010-10-04T19:59:00.006+11:002011-03-06T00:15:57.068+11:00

I think I like biscuits more than I like cake, maybe it's because they're not so heavy, or maybe it's because you an eat more of them and not feel guilty. I don't know. Maybe it's because biscuits are often ridiculously cute.As a child my favourite biscuits were jam fancies, however as an adult they're not quite as exciting. Like wagon wheels they don't quite live up to expectation. They're still

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com3tag:blogger.com,1999:blog-383196936688272003.post-19751304368329643992010-09-26T21:10:00.008+10:002011-04-19T07:46:30.120+10:00

It's been a week of baking failures, first I tried to make baked ricotta cheesecake (disaster!) and then I tried to make chocolate and beetroot cake (even more of a disaster!) So, needless to say, I was feeling rather disheartened. It's not fun to fail!So, to cheer myself up I decided to make something that couldn't possibly go wrong - biscotti. Luckily for me, nothing did go wrong and I redeemed

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com5tag:blogger.com,1999:blog-383196936688272003.post-26885794451162049762010-09-09T20:23:00.004+10:002011-03-06T00:16:38.940+11:00

It's not often that I make something that doesn't go down well with J. His ability to eat and enjoy almost everything is astonishing. I'm incredibly picky about what I eat, whereas he's the exact opposite. There's not much he doesn't like.When, on the odd occasion, I hear loud spluttering noises coming from the kitchen I know I'm done something monstrously stupid. I may have mixed up the salt and

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com7tag:blogger.com,1999:blog-383196936688272003.post-59041160514840798972010-09-01T15:34:00.006+10:002011-04-19T07:44:28.801+10:00

So, this cake was supposed to be more a BBQ. A BBQ that I never attended, a BBQ that I made potato salad, juice, and a cake for. Why I didn't attend, I'm not sure - these things happen. You know those times when you just don't feel like doing anything or going anywhere? I had one of those. It was nothing to do with the company, or the weather, or my inability to choose something to wear. I had no

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com4tag:blogger.com,1999:blog-383196936688272003.post-17304854733303396952010-08-19T19:03:00.005+10:002011-03-06T00:17:16.484+11:00

Dear internet, meet my new favourite biscuit. New favourite biscuit, meet the internet. Don't be shy, introduce yourself. It's not that hard to say "hi, all name is Mexican chocolate crackle biscuit".I've developed quite and affinity for these biscuits, just looking at them makes me feel pleasant. It's not an irrational attraction I'm feeling towards these biscuits either. My attraction is

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com10tag:blogger.com,1999:blog-383196936688272003.post-1639592913255381992010-08-09T12:45:00.003+10:002011-03-06T00:17:48.743+11:00

I'm not sure how I feel about these. There's something a little off about baked doughnuts, something not quite right about them. I get the same feeling from these doughnuts I get when I accidentally buy low-fat sour cream, or fat free yoghurt. it comes from the knowledge that someone is telling a lie when they say the 'healthier' alternative is just as good as the real thing.I'm not converted to

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com5tag:blogger.com,1999:blog-383196936688272003.post-90285556840625154572010-08-04T15:02:00.006+10:002011-03-06T00:18:08.253+11:00

Sometimes I like to imagine that I'm a champion for ugly food. I pretend I'm battering down conventional norms of beauty with my ill-formed and slightly bizarre creations. It's my way of reassuring myself that it's okay if things aren't perfect.My imaginings make me feel better, they stop me worrying about my seemly constant ability to create ugly food. Still, I don't consciously set out of

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com8tag:blogger.com,1999:blog-383196936688272003.post-18004236011400447702010-08-03T19:55:00.005+10:002011-03-06T00:18:38.751+11:00

Poffertjes machines went through a bit of a craze over Christmas, every catalogue featured one and many, many shops had awful bulky machines for sale. The kind of speciality machine that gets pulled out every once in a while and used to make things that will never be appreciated to their full extent. Coupled with the frenzy for the machines, there was a frenzy for pre-packaged poffertjes mix.I've

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-90830614554579796532010-07-30T12:00:00.005+10:002011-03-06T00:19:04.143+11:00

You know those mornings when you wake up and you feel far worse than you did the night before, the mornings when you head is ringing, your mouth is dry, and your eyes are glued shut from sleep? Yeah, I know what you're thinking, I know you're thinking "it's called a hangover!", which would be right except I'm talking about the mornings you wake up feeling like you'e got the worst hangover in the

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com3tag:blogger.com,1999:blog-383196936688272003.post-72628442903328498012010-07-27T13:51:00.005+10:002011-03-06T00:19:23.932+11:00

Friands, friands, friands. I'm never sure what I think about you, sure you're simple to make but you demand expensive ingredients such as almond meal and berries. Yes, you're a good way to use up excess egg whites but are you really worth it? Apparently my friends think you are, I still remain unsure.Friands are an Australian and New Zealand treat, but like most things they're an adaptation of

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com9tag:blogger.com,1999:blog-383196936688272003.post-54212497359700196162010-07-14T10:25:00.007+10:002011-03-06T00:19:35.623+11:00

This is the second time I've tried to make profiteroles. The first time was around two and a half years ago and they were a disaster. Somehow I managed to make 2.5cm (1 inch) rounds that were completely solid. They were like little rocks. I have no idea what went wrong but from then on I was too nervous to try again.I've grown up since then and conquered many of my bizarre fears; I no longer duck

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com7tag:blogger.com,1999:blog-383196936688272003.post-25796823325763884422010-07-06T19:15:00.003+10:002011-03-06T08:06:10.376+11:00

Last week I mentioned the abundance of pears in my house and how I was hoping that this abundance would give way to an abundance of cherries or strawberries. Well, that didn't happen - instead I now have an abundance of lemons. Two grocery bags full of them, it's great. We'll be eating lemon flavoured food for the next week or two, if they even last that long.Last weekend a few friends and I took

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-75660586315045860912010-06-30T11:38:00.005+10:002011-03-06T09:27:06.643+11:00

I seem to have an obsession with pears. Every second recipe I make seems to involve pears in some way or another. I suppose it's the season, pears are everywhere at the moment and I have too many to just eat. It's alright though because I can always find something to use them in. Last week it was an over-abundance of oranges, this week it's pears. I hope it's cherries and strawberries next week

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com10tag:blogger.com,1999:blog-383196936688272003.post-53206689375032509722010-06-22T17:52:00.006+10:002011-03-06T09:37:14.264+11:00

I think I lack the patience for yeast. I'm not very good at waiting for things to happen, when I set my mind to something I want it done as soon as possible. Waiting three-and-a-half hours for something to rise because it's so cold doesn't appeal to me, not one little bit. It makes me fret and worry and want to throw in the towel.And I almost did, I almost declared these buns dead. Boy, am I

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com4tag:blogger.com,1999:blog-383196936688272003.post-63529990048599451642010-06-19T14:09:00.005+10:002011-03-06T09:41:20.823+11:00

J and I were given a giant bag of oranges, and by giant I mean giant. 10 kilos kind of giant. 10 kilos between 2 people is an a lot of oranges. It's just lucky that I like oranges a lot, and we're now down to the last 20 or so oranges. That's still a lot of oranges but I've got plans.We've made a lot of juice, which is good because I've been feeling a bit under the weather lately and oranges make

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-28949930462711361012010-06-16T15:08:00.004+10:002011-03-06T09:46:52.094+11:00

This is my first time photographing any kind of frozen food, up until now I've been terrified and in awe of those who regularly do it. I'm no longer terrified but definitely still in awe of those who do it well.Late last year I was given the ice cream bowl attachment for my kitchen-aid mixer (which I was also given last year, thanks friends!) Since receiving it I've made ice cream and sorbet

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com3tag:blogger.com,1999:blog-383196936688272003.post-76289674076733053202010-06-12T13:55:00.005+10:002011-03-06T10:14:00.780+11:00

Everyone seems to have a different way of poaching pears using completely different ingredients. I've tried a number of recipes some that use wine and some that don't, and this is my favourite. The poaching liquid can be made with or without wine, depending on what what happen to have on hand. I've done it both ways and have been equally happy with the taste.Pears are one of my favourite fruits

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-79021688998229992132010-06-01T16:48:00.006+10:002011-03-06T10:16:23.978+11:00

Muffins are hard to photograph. They're not inherently pretty in the same way layered cakes, individual tarts, and cupcakes are. Muffins are kind of messy and don't have a singular defining visual feature - or at least mine don't.Nevertheless, what they lack in visual beauty they often make up for in taste.These muffins aren't elegant or stunning but they are amazingly tasty. They're packed

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com5tag:blogger.com,1999:blog-383196936688272003.post-18634050597179420932010-05-27T10:43:00.005+10:002011-03-06T10:19:42.604+11:00

My oven can be relied on to do one thing and that's be unreliable. If a recipe says "bake for 30 minutes" it's a guarantee that the bake time will be anything but 30 minutes. It doesn't matter if the oven is up to temperature or that it took 30 minutes last time. My oven is the king of inconsistency.So, naturally, the first time I made this I shouldn't have trusted my oven, or the cake tester for

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-47788366446088442152010-05-19T17:25:00.004+10:002011-03-06T10:23:11.666+11:00

I used to live in fear of yeast but now I'm finally overcoming my terror. Until recently I'd never, ever had a success when making yeasted dough. Everything I made would end up rock solid and awful. Absolutely awful. So I gave up and decided that yeast and I would never be friends.Well, things change. I'm gradually building my confidence. I started simple with pizza dough and then... more pizza

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com4tag:blogger.com,1999:blog-383196936688272003.post-59082222867855310692010-05-11T14:36:00.005+10:002011-03-06T10:25:42.325+11:00

I know, I know, could you get more simple than coconut macaroons? They're so simple you barely even need a recipe let alone a whole blog post. Nevertheless, I'm going to continue.My mother used to make coconut macaroons when I was a kid, they were the go to treat due to their simplicity. Her macaroons were quite different to these, they were filled with nuts and sultanas and various other things

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com0tag:blogger.com,1999:blog-383196936688272003.post-41707276576127615762010-04-28T18:47:00.006+10:002011-03-06T10:27:48.048+11:00

Some cakes have the potential to be the most amazing cakes; they have the potential to be so delicious, and light, and full of flavour. They promise you that they'll fulfil all your cake related dreams and then they let you down.Or rather, you let them down. You mix up the ingredients, or you mix it wrong, or you combine everything in the wrong order, or you take it out of the oven too

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com8tag:blogger.com,1999:blog-383196936688272003.post-8072148080122636422010-04-16T12:33:00.005+10:002011-03-06T10:32:18.514+11:00

Sour cherries are something I will one day try fresh. I've had sour cherry jam, sour cherry juice, sour cherry pie filling but I have never ever seen a fresh sour cherry. I'm sure they're available somewhere in Australia but that somewhere doesn't seem to be near me.This slice was originally a raspberry slice, so you could very easily turn it back into one if you have raspberries on hand. I

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com6tag:blogger.com,1999:blog-383196936688272003.post-91150658222067069732010-04-04T09:11:00.054+10:002011-03-06T10:34:59.778+11:00

Sometimes books lie, sometimes books say "best served warm" and it's a lie. A horrible, horrible, disappointing lie.I served this cake, warm as suggested, at a friend's house. I took a bite and thought to myself "oh boy, what have I made?! I'm so sorry!" I pushed my plate aside and watched everyone (well, everyone except the boy who didn't like pears) finish their bit. And then I watched

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com5tag:blogger.com,1999:blog-383196936688272003.post-59246796592982135312010-03-28T22:32:00.007+11:002011-03-06T10:39:26.186+11:00

I'm not a fancy person most of the time, I like my food simple but delicious. I like my cake rich but not too sweet. I like this cake, a lot. Especially with the coffee glaze, coffee and chocolate is a combination that can't be beat.This cake is moist, dense, and chocolate-y. All good things, it's perfect with a cup of coffee. It belongs in a café. I would love to have a café near my house that

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com3tag:blogger.com,1999:blog-383196936688272003.post-623178008735522972010-03-18T10:08:00.008+11:002011-03-06T10:42:31.562+11:00

If I were a better person I wouldn't know what this cake tastes like. I wouldn't have leveled it solely so I could have a bite and I would be horrified if someone told me they'd done so. But I'm not a better person, so I went ahead and leveled it. Worst of all, I'm not horrified with myself. I'm sitting here telling myself I needed to test it before it went out the door, but I know that's not

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-25425657915822498892010-03-11T17:57:00.005+11:002011-03-06T10:50:13.969+11:00

Wagon Wheels inhabit a special place in my imagination. I remember them from childhood as a treat that I always wanted but never got. I remember them as being delicious. So, imagine my disappoint when I eat a Wagon Wheel for the first time in years only to discover that they're, well, not actually that delicious.I find this happens with a lot of childhood treats, either things just don't taste

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com10tag:blogger.com,1999:blog-383196936688272003.post-1826475762998545732010-03-08T17:57:00.003+11:002011-03-06T10:53:22.777+11:00

I have a confession to make, this confession is the reason I do not like this cake. I have to confess that I cannot stand the taste of eggs. The faintest hint of sulfur-y eggs and I'm immediately turned off.Last week I had my first boiled egg and, I can tell you, it won't be the first of many. The sheer eggy-ness of it was astoundingly unpleasant. I'm assuming eggs are an acquired taste?I should

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-13027445111871438982010-03-03T16:02:00.009+11:002011-03-06T10:57:16.020+11:00

I haven't iced a cake since my birthday, so last night when I had the desire to make a cake and then ice it I decided to run with it - despite the multitudes of other things I had to do. Also despite the fact that I've never made a cake in my current (awful) oven.I made the cakes last night, leaving them to cool whilst I slept. The cakes weren't perfect, in fact when they came out of the oven

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com0tag:blogger.com,1999:blog-383196936688272003.post-8183427681698095222010-02-25T09:40:00.007+11:002011-03-06T10:59:35.924+11:00

I've always loved caramel slice but it is so sweet that I can't eat more than a single piece. This slice is similar to caramel slice in taste but far more buttery and less rich. I can easily eat a few pieces of this without feeling ill.This slice is an perfect for sharing as it makes quite a large amount. Normally I halve, or even quarter, all my recipe because otherwise they make too much for

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-83136658196253838902010-02-22T12:51:00.008+11:002011-03-20T10:11:22.093+11:00

Right, this is ridiculous. I've made yet another chocolate dessert, why, why, why. Why do all my desserts always turn out chocolate filled?This dessert was brought on by a conversation about mousse with my boyfriend. He loves mousse, in fact his favourite childhood memory involves mousse from Pizza Hut. years later,Pizza Hut all you can eat bars have since vanished and so have their mousse.

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-17566703277928803802010-02-15T14:28:00.007+11:002011-03-06T11:09:30.179+11:00

Firstly - wow, a recipe that's not from Donna Hay!Secondly - I feel like a bit of a traitor calling these sugar cookies because we don't have cookies here in Australia but I'm not sure what the Australian equivalent is. I'm not even sure if there is one, sugar biscuits just sounds wrong.I'm in a weird place when it comes to calling biscuits cookies, I'm reading far too many American blogs and

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com8tag:blogger.com,1999:blog-383196936688272003.post-82053065962137483552010-02-09T18:35:00.008+11:002011-03-06T11:13:13.231+11:00

For someone who isn't a choco-holic I sure make a lot of chocolate desserts, I think it's because you can count on chocolate desserts to taste nice and be fulfilling.This is another recipe from Simple Essentials: Chocolate by Donna Hay, I've made a fair few recipes from this book and they're yet to disappoint. Donna Hay is wonderful because, on the whole, you can count on the recipes to be nice.

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-13140146439117716362010-02-04T15:54:00.006+11:002011-03-06T11:17:06.697+11:00

Long time no update, I suppose life sometimes gets in the way of baking, and by life I mean holidays. So no complaints there. There's nothing like a holiday away from home to cheer you up, though flourless chocolate cake comes close.Back from holidays means back to work, so cupcakes are definitely appreciated as a pick me up. These cakes are deliciously bite size. They're large enough to be

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com1tag:blogger.com,1999:blog-383196936688272003.post-64038350801377442702010-01-13T23:08:00.008+11:002011-03-06T11:26:19.914+11:00

It's nice to be inspired by other bloggers, especially when they inspire you to make something as yummy as this. Once again, this recipe is taken from Technicolor Kitchen. The recipe, again, initially comes from Donna Hay. It's funny getting recipes from an Australian magazine, from a blog that isn't Australian - especially when you own the original magazine it came from.This cake is quite nice,

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com3tag:blogger.com,1999:blog-383196936688272003.post-27629822156491445712010-01-05T16:45:00.006+11:002011-03-06T11:22:19.300+11:00

For the past year or two I've wanted to make the cinnamon candy canes featured in Donna Hay Magazine #24, so when I saw them made over at Technicolor Kitchen I thought it was about time I did. Yet, somehow Christmas came and went and making candy cane biscuits no longer seemed appropriate. Rather than leave this recipe for another year, I set about making them into sticks. They're not as cute as

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-27828104388992811912009-12-19T10:02:00.007+11:002011-03-06T11:25:32.600+11:00

I've never made an orange and poppy seed cake before, though I've certainly eaten them. I ate one last week and it inspired me to make my own. This is an incredibly simple cake, so there's not a lot to go wrong. Making the batter takes around 10 minutes and then it's just a matter of popping the cake in the oven and wandering off to an hour. The cake then rises beautifully and does it's thing.

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-6843258017652725472009-12-10T17:15:00.008+11:002011-03-06T11:30:51.189+11:00

We're not big Christmas people in my house, I think if it weren't for the decorations covering the shops we'd probably forget about it entirely. That said, there is one thing I go out of my way to embrace at Christmas time; that thing is gingerbread.Gingerbread is without a doubt my favourite biscuit. There's something utterly filling about it. The spices tantalise the taste-buds and leave me

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com3tag:blogger.com,1999:blog-383196936688272003.post-53322716134558539272009-12-01T15:00:00.006+11:002011-03-06T11:34:11.421+11:00

I have never liked Earl Grey tea so I'm not sure what drove me to make these. I suppose they sounded nice in theory and I was curious as to how they would taste. I knew that I should have trusted my gut instinct and listened to the voice that said "you know, you don't like Earl Grey one little bit" but I didn't. Instead, I went out and bought Earl Grey tea explicitly for the purpose of making

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com0tag:blogger.com,1999:blog-383196936688272003.post-18623323353724832432009-11-19T13:29:00.005+11:002011-03-06T11:36:52.590+11:00

If there's one thing Australia has brought to the world it's the macadamia nut. The macadamia nut is without a doubt my favourite nut; it's buttery and tasty without being overwhelming. It also goes amazingly well with white chocolate. Actually, it goes amazingly well with pretty much anything.As a child we had a macadamia tree on our property in upper northern New South Wales. The macadamia tree

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-32971937784679166482009-11-08T18:39:00.008+11:002011-03-06T11:39:47.543+11:00

I'm not very good at vegan baking, in fact every time I start to make something vegan dairy ends up sneaking in in some way or another. I'll accidentally use milk instead of soy milk, I'll choose chocolate with milk in it, I'll make a frosting with butter - you get the gist. I'm not a vegan so it's not really a worry to me.I've been seeing a number of recipes for vegan biscotti in various books

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com0tag:blogger.com,1999:blog-383196936688272003.post-82740125987457514992009-10-31T10:58:00.008+11:002011-03-06T11:41:42.677+11:00

Sometimes I think I have an addiction, I don't like to go for too long without cooking. So even if I'm completely out of time, working too much, and behind in my uni work I'll force myself to find the time to make something. I might not be able to find the time to finish my assignments but I can always find the time to bake.These biscuits were made during the fews few hours I had off this

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-37432827634503417332009-10-23T10:41:00.010+11:002011-03-06T11:44:42.951+11:00

I actually made these quite a while ago but I figure there's no harm in adding them to the blog. I've been a bit sick over the last week so I haven't had a chance to cook, let alone photograph anything. I do remember these being delicious so I think they're worth sharing. There's no harm in sharing things for the past, right?I'm a sucker for coconut and I'm always surprised when I meet people

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-47335709123072442912009-10-06T17:48:00.009+11:002011-03-06T11:50:04.066+11:00

There are many things I've never made. For instance I've never made an omelette,a sponge cake, a baked cheese cake, or rice pudding. That's right, I've never made rice pudding. That isn't to say I've never eaten rice pudding because I certainly have; in fact I love rice pudding. It's just, until today, rice pudding has always been made for me or bought from the packet. I've been developing a

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com0tag:blogger.com,1999:blog-383196936688272003.post-90942091765660707482009-10-01T08:56:00.010+10:002011-03-06T11:53:28.142+11:00

Sometimes I just love an excuse to bake and often I'll hunt for the tiniest excuse to do so. Luckily, just the other day I had a real, actual excuse with more depth than "the cream was on sale at the supermarket". Really, a real reason: picnic time! Spring is (kind of) in the air; there are flowers and grass (!). Unfortunately the weather isn't quite warm enough for fruit based dessert but it's

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com0tag:blogger.com,1999:blog-383196936688272003.post-10633547396369249562009-09-21T18:04:00.014+10:002011-03-06T11:58:06.615+11:00

I started this last night after having a real hankering to poach pears, as well to retry the French tart dough recipe by David Lebovitz. I only managed to poach the pears last night, and worked on the tart crust before breakfast this morning. The tart crust works very well, but it's unfortunately not the prettiest thing in the world. Luckily, taste trumps looks any day.I'm a big fan of pears,

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com2tag:blogger.com,1999:blog-383196936688272003.post-72819428355621603442009-09-17T08:53:00.032+10:002011-03-06T11:59:43.541+11:00

Today I really wanted to make something but blueberry muffins were not that something.  Instead I had a hankering for apple muffins with some kind of nuts.  I found a recipe for apple pecan muffins and began, I got all my ingredients out and began to make applesauce.  Midway through I realised I didn't have any pecans, "oh well," I thought, "I'll just use walnuts".  I hunted for about half an

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com1tag:blogger.com,1999:blog-383196936688272003.post-46736010263038503512009-09-16T12:02:00.033+10:002011-03-06T12:03:21.752+11:00

So, I've decided to start a blog. Why, I'm not sure. Maybe to counter my urge to photograph everything I make, maybe to legitimise it. Either way, welcome and I hope you enjoy your stay.I'm going to start my blog with strawberry jam, which I hope it a good place to start.I made jam for the first time, it was a fun experience. The winter strawberries are plentiful at the moment and incredibly

Taraniihttp://www.blogger.com/profile/04778777017151366558noreply@blogger.com0