The Weekly Digest #25

1. Easter is coming around again (I know!), and I have just discovered a genius idea: hot cross bun loaf! I like mine toasted, but those buns are hard to fit in a toaster so this could be my new favourite thing.
2. These simple-as guide for boiling the perfect egg from bon appetit. For something so simple, its incredibly difficult.
3. DIY painted pots. Because sometimes terracotta is just so drab. 
4. And this idea from E.A.T. blog for reusing olive oil tins. I've always cut out the top, but this is genius. 
5. Brownies with stuff swirled through them. I made a batch with dulce de leche from the latest Delicious magazine, but these goats cheese & raspberry ones look amazing. Or you could just bung in some chunks of mars bar...

The Weekly Digest #21

1. The Michael Kors spring/summer 2014 collection. It's how I want to dress when I grow up. 
2. Christmas goodie bags. The easiest & most enjoyable gift to put together that's sure to please everyone. I go in for retro treats (recipes to come later this week), but choose whatever suits you best. Try these easy recipes: ratatouille chutney, fairy cakes, ricciarelli, choc-dipped sugar cookies, spiced orange choc-chip cookies, salted caramel shortbread, cream cheese hazelnut brownies, pecan pralines and white-choc lemon truffles.
3. Interesting roasts. Turkey is all well and good for Christmas dinner, but maybe we should spice things up a little this year? Try these festive updates: Guinness & honey glazed pork, beer & black pepper beef, Moroccan spiced chicken, maple-mustard pork and bacon & rosemary lamb.
4.  Are you a master Instagrammer? Wondering if those snaps can be put to good use? Why not have them printed up by kikki.K to use as highly personalised stationery. 

Easter Blondies

VINTAGE POST: With Easter arriving (finally... seriously how long have the eggs been out in the supermarkets!) I felt these would be appropriate. They would be really wonderful filled with mini-eggs of your choice. I'd go caramel for the ultimate oozy pleasure! Great for using up eggs after the big day is over too. Tray bakes like this are also great if you're having a bit of a get-together with family and friends over the long weekend.

Controversial title I know. I'm a brunette, and I heartily disagree. Except when it comes to Blondies the food. Blondies are brownies. They just aren't, well, brown. Brownies are so heavy its best not to overload with fillings - stick to fresh stuff like nuts and berries (how I've-been-foraging-in-the-woods they are). Blondies though aren't so heavy, so fillings = fun! You can be as plain and simple, or as outlandish as you want. I made these ones, with crushed Crunchies and Smarties, to take to movie night at a friend's place, and they went down smashingly.

• 2 3/4 cup plain flour
• 2 1/2 tsp baking powder
• 2/3 cup butter. softened
• 450g brown sugar
• 3 eggs
• 1 tsp vanilla
• however much delightful filling you want (in this batch, 1 bag of fun size Crunchies crushed and 1/2 a bag of Smarties)

Preheat oven to 180C. Beat butter and sugar til creamy, add eggs one at a time. Then add vanilla and fillings, beating gently to combine. Sift flour and baking powder into mixture and stir gently with a spoon. Spread into a 30x20cm brownie tin and bake 30 minutes until golden brown. Cool in tin before cutting into squares.

This is a great kids food, as it's so easy and they can have lots of fun with it. Best eaten with a glass of cold milk I'd say!

Choc-Cheesecake Brownie

VINTAGE POST:

I have this housemate who doesn't really like chocolate. Or so he says... Funnily enough he loves this Chocolate Cheesecake Brownie. And it does not hold back on chocolatey goodness! They are incredibly simple and you don't really need any fancy equipment, just a little elbow grease (or blender/mix-master/bamix if you're lazy like me). So chocolate haters' (and dieters) beware. These are irresistible.

• 183g butter, melted
• 1/4 cup cocoa
• 1 cup caster sugar
• 2 eggs
• 1 cup plain flour

For the cheesecake:

• 285g cream cheese (I used a low fat, spreadable version)
• 1/3 cup caster sugar
• 2 eggs

Preheat oven to 160C (conventional uses 170C). Combine ingredients in a bowl until smooth then pour into a lined 20cm-square cake tin (note that I used a 23cm-round tin as I don't have a square one).

Blend/mix these ingredients until smooth. It's possible by hand but will take some time, and the cheese will need to be really soft. Pour over brownie and swirl through using a knife or skewer (this won't work so well in the round tin).

Bake 45 - 50 minutes until firm to touch. Cool completely (chilling is recommended) before cutting and serving, otherwise the brownie component will collapse.

This is a fantastic, yet impressive, dessert. Top with some raspberries and dust with icing sugar to fancy it up. It doesn't need cream, ice-cream, etc. as it's sweet enough already.

NB: It doesn't really come out this yellow, the light when I was taking photos wasn't too good. 

Brownie Cookies w/ Peanut Butter Frosting (aka heaven)

VINTAGE POST:

Ok, so I'm diving straight into the ingredients here because I'm so excited to share these with you. They are the MOST INDULGENT FOOD EVER! Thank you so, so, much Donna Hay.

• 350g chocolate (All or mostly dark is best. Chop if using a block.)
• 40g butter
• 2 eggs
• 2/3 cups caster sugar (150g)
• 1 tsp vanilla extract/essence
• 1/4 cup plain flour (35g)
• 1/4 tsp baking powder

So, preheat your oven to 180C. Melt 200g of the chocolate and butter over low heat, until smooth and glossy. Set aside.

So I had to hand whisk this next step, but do use an electric mixer because it you'll still be able to use your arm afterwards. Whisk eggs, sugar and vanilla until pale and creamy (approx. 15 minutes - longer if you're doing it by hand). Stir through the sifted flour and baking powder. Add the melted chocolate, and the remaining chocolate (buttons, or chopped pieces).

Stand for 10 minutes - this thickens it up. 

Spoon tablespoon amounts onto lined baking sheets. Really space them out (I didn't and they turned into a giant cookie sheet...). And make sure you have an even number so you can sandwich them. Bake 8-10 minutes until puffed and just cracking on top. Cool on trays. 

Now, this next bit is super, super amazing. Peanut butter frosting is now essential for life to continue as normal!

• 1 cup icing sugar (160g)
• 1 cup smooth peanut butter (You could use crunchy for an extra kick. Nutella is also good for a hazelnut variation.)
• 80g butter
• 1 tsp vanilla extract/essence
• 1/3 cup pouring cream (80ml)

Beat sugar, butters and vanilla until light and fluffy (again hand-mixing is a crazy idea...but do-able). Add cream and beat further 2 minutes. Spread the base of a cookie with the frosting, then sandwich together with another (bare) cookie. Continue until you've used them up (and try not to eat them straight away!). 

That last picture is from Donna Hay - shows what they should look like, rather than my massive sheet of brownie goodness. This recipe is in the current issue of Donna Hay magazine, and can be found on the website.