Carrot Cake w/ Chocolate Sauce (Brazilian Style)

Hello bloggers! So this morning I decided that I wanted carrot cake for breakie! I know, I know, why can't I just go with simple toast? Aaaah hello, this is me! Never really take easy way out! Lol

This is what I came up with!

All You Need:

Batter:

• 3 Carrots
• 3 Eggs
• 150ml Oil
• 300g Plain Flour
• 200g Sugar
• 1 Soup Spoon Baking Powder

Chocolate Sauce:

• 1 Soup Spoon Butter
• 75ml Milk
• 2 Soup Spoons Coco Powder
• 4 Soup Spoons Sugar

How To?

→ Wash, peel and cut up the carrots.

→ Beat carrots, eggs and oil in the blender for ~2 minutes, until smooth.

→ Pour batter into a mixing blow and slowly add the flour, sugar and finally the baking powder while mixing it well, with a wooden spoon.

→ Cover your favorite baking tray with butter. Then sprinkle it with flour and swerve the tray to ensure it is fully covered with flour. Trow away any excess flour remaining. - This ensures your cake wont stick to the tray.

→ Add the batter to your greased tray and bake in a preheated oven for ~40 minutes @ Gas Mark 5/190C/275F

→ If you're using a round tray, make sure you pour it evenly.

And taaadaaaaaa !

Chocolate Sauce:

→ Add in the butter, let it melt, then add in the milk. This should be done in mid heat.

→ Let it simmer for about a minute.

→ Add in the coco powder and sugar.

→ Mix it well and keep stirring for another minute.

→ Turn down the heat and let it simmer for another 3-4 minutes. 

→ Cover the cake with it.

Try it & enjoy it!

Check it out in video format! 

Egg Surprise Recipe

As promised, here is the recipe i used for my 'Easter Egg Surprise'.

All You Need:

• 115g Butter
• 115g Sugar
• 2 Eggs, Slightly beaten
• 1 Tbsp Milk
• 1 tsp Rose Essence
• 1/2 tsp Vanilla Essence
• 180g Self-Raising Flour
• Blue/Green/Red/Yellow Food Colouring *optional*

How To?

→ Pre heat oven @ 200C/400F/Gas Mark 6.
→ Beat butter and sugar until fluffy. Gradually add the eggs. Stir in the milk, rose and vanilla essence.
→ Fold in flour.

→ Spilt the batter into 4 different bowls and add a few drops of your chosen colour to each separate bowl.












→ Spoon mixture evenly to Empty washed egg shells, until 3/4 full. Tea spoon by tea spoon, mixing up the colours.

→Line a cupcake trey with tin foil and place the eggs in.

→Bake in the oven @ gas mark 4, for 20 minutes.

→When the time is up yes there will be a bit of an overflow. But just let it cool down and you can peel away the overflow.

→ Make sure you allow them to cool down a little before creaking them open and eating!

Let me know if ye try this out! & Enjoy! :)

Strawberry Mousse w/ Chocolate Lace

So today being Sunday and slightly warm, I truly felt like having strawberry cheesecake. Went to the store with my mom got all the ingredients - well thought I had gotten all the ingredients. Got home only to find that I never got the damn digestive biscuits for the crust.

And so this is what I ended up with :

Strawberry mousse with chocolate lace

All You Need: 

• 400g Strawberries           
• 200ml Water
• 115g Caster Sugar
• 2 sachets Unflavored Gelatin 
• 500ml Fresh Cream
• 3 Squares Cooking Chocolate 
• 5 Squares White Cooking Chocolate

Servings: 1 large Bowl + 5 individual dish

Preparing Time: ~ 20mins

Cooling Time: ~1hr

How to?
→ Heat water, sugar and gelatin until dissolved then leave to cool at room temperature.

→Meanwhile, blend up most strawberries in the blender with a soup spoon of water.












→ Combine strawberry sauce and the gelatin mix in a separate bowl.

→ Whip up the fresh cream for ~3 mins with an electric whisk or ~15 mins by hand.
→ Fold in strawberry sauce w/ gelatin into the whipped cream.

→ Add in 2 large sliced strawberries.

→Pour into desired dish and leave to refrigerate for ~ 1hr.

→ Decorate as you please. ")

Chilling in the refrigerator 

How I Made The Chocolate Lace:

Chocolate & White Chocolate Lace

• Melt the tiny squares of cooking chocolate in separate  bowls in the microwave @ top temperature for ~45 seconds. Stirring vigorously once its out. Or as according to your packaging instructions.
• Dip a bread knife into your chocolate bowl and hover over your baking sheet making lovely swirls or whatever shape you want. 
• Repeat with white chocolate. 
• Leave to dry for 2 minutes. 
• If you don't have any fancy baking paper, use tinfoil. End result will be the same. ") 
• Once it's completely dry & hardened you can just pick it up or fold the sheet in half to break it up into odd shapes. :) 

How I Decorated The Main Bowl:

• Slice up a large Strawberry in half (vertically), then with a smooth knife (like the one in the strawberry photo) cut out an under layer from the flat side.
• Do this repeatedly until you reach the bumpy curved side of the strawberry.
• Cut up the bumpy curved side into little triangular shapes or squares or something. 
• Then decorate in the sequence big small big. 
• Finally cut one large strawberry (horizontally). Use the side without the pointy tip. 
• Carved a hole in the middle of it. 
• Place it in the middle of the dish and fill with the chocolate lace.

 How I Decorated The Individual Glasses: 

• Cut up 2 strawberries into cubes or triangles. 
• Add 3 cubes into each glass.
• Add 3 pieces of the chocolate lace vertically to the mousse, surrounding the 3 pieces of  strawberry cubes.
• Sprinkle tine broken chocolate lace onto the top.

Did I leave something out? Got any other questions?  Just ask! 

Have a wonderful week everyone! :)

My version of strawberry mousse with chocolate lace

Sunday Dinner

Today was my brothers 22nd birthday, to celebrate we had a lovely family dinner together.



Daddy did an awesome job with the barbecue .

My plate (:

Happy birthday bro!



#check out his YouTube @azulterratnt, he has a grand selection of random videos. 

Happy Belated Easter!

So here is what went down. I felt all creative and thought okay let's try something different this Easter!

It even started well, chocolate melted perfectly at the right temperature.

The idea here was to make chocolate bowls

and then BOOM.

Ever seen a chocolate crime scene before?

Yep, the balloon got over whelmed with warm chocolate and popped - all over the counter, roof, stove, my lovely Easter clothes, hair and eyes.

Then I thought okay let's bake a lovely Easter cake.

So as if it wasn't enough that I was covered in chocolate I also had some ink problems dyeing the eggs red. 

Anyways, it worked out for the better and we had lovely surprise eggs for Easter and some cupcakes on the side. Will post recipe used for the cake in the egg later. 

Special thank you to my awesome sister (who also got covered in the chocolate bomb aftermath, who was wearing her BRAND NEW UCC HOODY) for cleaning up my mess in the kitchen.

 #cheers 

Berrilicious Smoothie

Since summer is just around the corner I thought I'd share this simple and quick recipe for a super refreshing smoothy! 

All You Need: 

• 200ml Natural Yogurt
• 50ml Milk
• 4 Soup spoons of Sugar
• Summer Fruit Pack : 3 Soup Spoons
• I'm using blackberries, cherries, Raspberries, Blueberries and whatever else was in the pack!

Servings: ~ 350ml smoothie 

Time: +/- 5 mins

How to ?

→ Add it all to the blender.

→ The milk will make your smoothie more liquid-like, taking away it's soft mouse like feel so be gentle with milk.

→ Unless you love your sweet smoothies then stick to 2 spoons of sugar.

→ Beat in medium setting for 1-3 mins. Depending on how soft you want your smoothie. The longer the softer!

& Enjoy it! 

Video: Red Velvet Cupcakes

Very simple explanatory video on an easy recipe! Family all love this one so let me know how you get on! (:

All You Need

• 115g Butter                         Servings ~20
• 300g Caster Sugar
• 2 Eggs                                 Time ~35 Mins
• 230ml Buttermilk
• 30ml Red Food Colouring
• 1 tsp Vanilla Extract
• 1 1/2 tsp Baking Soda
• ~250g Plain Flour
• 30g Cocoa Powder
• 1tsp Salt

Soft White Chocolate Chip Cookies

So I wanted a snack to complement me with my Friday night movie! So I thought: yeah I could'd do with a cookie or two!
My version of white chocolate cookies! These babies are crunchy butterly based cookies flooded with white chocolate chips!

x

Mmmmm

All You Need:

• 230g Butter                                     Servings ~36
• 150g Granulated Sugar
• 150g Brown Sugar                         Time ~25
• 1 Egg
• 280g Plain Flour
• 1 tsp Baking Powder
• 1 tsp Salt
• 150g White Chocolate

How To?

→  Preheat oven @ 350/gas mark 4.

→  Beat sugars + butter until fluffy.

→  Add egg and beat well.

→  Mix flour, baking powder and salt. Gradually add to butter mixture.

→ Add in the white choco chips. 

→ If you don't have any then get a big rock and wrap your ordinary choco in some tin foil and beat it up. That's what I had to do today. Literally!

→ Scoop up some dough with a soup spoon and drop it on the baking paper. 

→ Bake for 10-15 minutes or until golden brown around the edges. Leave to cool for 5 mins, 2 of those mins should be left in the baking tray.

*hint hint* There will be allot more cookies if you don't eat 1/4 of the dough. (: 

Hope ye try this and let me know if you do! Enjoy!!

As seen on rosiblush.blogspot.com