Monday, March 11, 2013

♥ worlds easiest and yummiest red velvet cupcakes, EVER - promise! ♥

i must be the worlds biggest, fattest lover of the infamous RED VELVET CUPAKE.
And yes, we all go to these amazing little cake shops or our fav corner bakery and close our eyes while we jaw clench as hard as we can when the cashier ring up these ridiculously overpriced, little pieces of heaven. it's all so worth it as the red velvet cupcake is without a doubt the queen of all cakes. it turns head as it's paraded into a room. people gasp in awe as it is carried past them to the table. conversations pause for a moment as eyes feast on them.

so, it obviously wasn't very long until I started reading up about the secret of how to get them to taste so ridiculously good. And like most people, my google searches always looked a little like this: "worlds easiest red velvet cupcake recipes" - cause 1) I don't have time for more stress in my life and 2) because as a food lover, I really can't afford these to flop...... I have a food blog after all! hehe!

So, and this I PROMISE you: is the worlds, easiest, most convenient, not as pricey as you'd think, fall-off-the-couch-it's-so-yummy, red velvet cupcake recipe.

I took the liberty of tweeting the recipe just a wee little bit, making it even easier for you :) I know, I'm adorable like that - you can thank me with one from your batch!

what you'll need:

for the cupcakes:
♥1/2 cup of flour
♥1/4 teaspoon baking powder
♥1/4 teaspoon salt
♥10g cocoa powder
♥55g unsalted butter - soft and at room temperature
♥150g caster sugar
♥1 large egg
♥1/2 teaspoon vanilla extract
♥120ml buttermilk
♥1 tablespoon red colouring
♥1/2 teaspoon white vinegar
♥1/2 teaspoon bicarbonate of soda

for the cream cheese icing:
♥225g cream cheese
♥1/2 teaspoon vanilla extract
♥60g icing sugar
♥160ml double thick cream
♥dash of cinnamon

what you'll do:

1. preheat the oven to 180°C (if you have a fan oven - remember to reduce the heat with about 10°C)
2. line a muffin tray with cupcake holders
3. in a bowl - sift together the flour, baking powder, salt and cocoa powder
4. using a normal kitchen spoon, beat the butter by hand until it's mushy and soft. (try to use a nice big mixing bowl for this as you'll be adding all the other yummy goodies to this bowl in a few minutes)
5. add the caster sugar
6. again using a normal kitchen spoon, mix until combined
7. add the vanilla and then the egg - beat again - by now your arm will start to feel like it's about to fall off :)
8. in a separate bowl whisk the buttermilk and the red food colouring
9. now add the flour and the buttermilk mixtures to the butter mixture, alternating between the two but starting and ending with the flour
10. in a separate bowl, mix the vinegar and bicarb together - once it's settled, add it to the batter
11. spoon the batter into the cupcake holders
12. bake for 18 - 20 minutes (again, keep in mind, if you have a fan oven, reduce your head with 10°C and just as a little fyi - i like to take mine out after 18 minutes, rather than 20 minutes)
13. cool the cupcakes completely (don't worry it you can't... i've till this day, never been able to wait that long)

for the icing:
beat the cream cheese by hand until also soft and mushy, add the vanilla and icing sugar and mix (by hand) until smooth. gradually add the cream and a dash of cinnamon at the end.
you can add more sugar and cream if you'd like to, but it should be pretty damn close to perfect now

once the cupcakes have cooled down - apply the icing

i expect to be asked for my address to have these delivered soon, soon!

have fun dolls xx

Friday, December 14, 2012

♥ my top 20 coctails for summer ♥

it's that time of the year again - almost time to start winding down, dust off our flops and bikinis and get out the vodka!

i've therefore decided that it's completely in order to put together a list of my top cocktails for this upcoming summer season, to help us make the best of the amazingly warm summer days that's still to come!


Cherry Mojitos

Watermelon Punch

Watermelon and Basil Magarita

Vodka Thyme Lemonade

Tequila Sunrise

Sparkling Shiraz

Rum Punch

Rose Wine Punch

Rasberry and Herb Cocktail

Punch with a Punch

Plum Cocktail

Pink Salty Dog

Pineapple and Mango Rum Cocktail

Peach Margarita

Lemony Spiked Sweet Tea

Lemon Drops on the Rock

Honeydew Fizz

Cucumber and Ginger Fizzer

Champagne Punch

Basil Coctail

Sunday, December 2, 2012

♥ cute christmas snacks for the kiddies ♥

because most shopping centres, magazine, tv, radio and most of the general public have started accepting the fact that the festive season is pretty much upon us, i ofcourse ran to my lappy to start researching how i can make this amazing time even more exciting for our little morgy lorgy!

christmas time last year she was only 3 months old and although we dressed her up and even though she received loads of prezzies, this time round shes become a real little girl that squeeeeeels and run around the house filled with excitement everytime we have a celebration of any sort...

sooooo, i just had to share the following with you guys! herewith my fav christmas snacks and treats for our little ones. i'm defs making all of them!

♥ LOVE ♥

Wednesday, October 3, 2012

♥ low gi hake in a thai, wasabi and lime sauce ♥

a low fat fish dish with terrific flavour! try fillets of salmon to increase your omega 3's.
takes less than 1 hour to make and serves 3

what you'll need: 
♥1 tbsp thai green curry paste450 grams hake fillets, or 6 medallions, fresh or frozen
♥1 tsp wasabi paste, or 2tsp pickled horseradish
♥ 3 tbsp low fat mayonnaise
♥2.5 ml ground cumin
♥2 tbsp freshly chopped parsley, or 5 ml dried parsley
♥1 tbsp basil leaf, fresh, finely chopped or 2.5 ml dried basil
♥1 tsp sugar
♥2/3 tbsp lemon juice, freshly squeezed
♥1 pinch salt
♥1 pinch ground black pepper
♥1 bunch basil leaf, and parsley for garnish

what you'll do:
1. preheat the oven to 180°c.
2. spray a small baking dish with non-stick cooking spray and place the fish in it.
3. mix the rest of the ingredients in a small bowl or mug and then spread evenly over the fish.
4. roast the fish, uncovered, for 30 - 40 minutes until it is firm and white in the middle.
5. serve with cooked low gi rice (½ cup for women and 1 cup for men) and a large tossed salad with an oil reduced dressing, or stir-fried vegetables (1 cup per person), to make a balanced meal. alternately 2 cooked vegetables will also balance the meal.

should you wish to make this dish for four people, simply add another two hake medallions. the marinade makes enough sauce for the extra fish.

nutritional info:
energy: 1320kj; carbs: 33g; protein: 29g; fat: 7g

Friday, September 21, 2012

♥ my top meals for babies and toddlers ♥

our little girl just turned 1 in september and pretty much from the moment she had her first little toothie, i jumped up to start browsing for recipes and breakfast/lunch/dinner/snack ideas for the little monkey!

it wasn't very long until i realised that unless you have hoooooouuuurs available every day or are as creative as martha or nigella, you're going to need some help finding meal ideas for your little one.

it took me months to figure out how to make sure that she gets a large enough variety of foods. so if you have a little person, i know that you will appreciate not just this blog post, but also the ones to follow.

i won't keep you any longer - herewith, are my fav toddler recipes!

enjoy! nom nom!

1. bacon, onion and cheddar biscuits
recipe link:

2. toddler french toast
recipe link:

3. easy chicken nuggets
recipe link:

4. no work chicken
recipe link:

5. pizza balls
recipe link:

6. mini hot dog muffins
recipe link:

7. fish fingers
recipe link:

8. broccoli and carrot biscuits
recipe link:

9. scrumptious sweet potato croissant rolls
recipe link:

10. bambino bread salad
recipe link:

11. spaghetti and sausage sticks
recipe link:

12. bread sticks
recipe link:

♥ top toddler recipe #1: bacon, onion and cheddar biscuits ♥

2 cups All-purpose Flour
1 teaspoon Baking Powder
3/4 teaspoons Salt
1/4 cup Vegetable Shortening (crisco, Etc)
10 Tablespoons Milk (whole Milk Is Best)
4 Tablespoons Vegetable Oil
1 whole Egg
10 slices Thick Cut Bacon, Fried And Crumbled
1 cup Finely Diced Onion
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined.
Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins. Bake for 20 to 22 minutes on 375 degrees until golden Remove from pan and serve warm.

♥ top toddler recipe #2: toddler french toast ♥

1/2 cup egg whites
1/2 cup milk
1 tsp cinnamon
1 tsp vanilla
1 cup wholegrain bread

whisk your egg whites, milk, cinnamon and vanilla together in a bowl. whisk until well blended.
soak your bread in the mixture until it’s partially saturated
“fry” on a non-stick pan without any oil (keep the heat low to medium low so it doesn't burn)
cook a bit longer than you would regular french toast to be sure the egg gets cooked at the lower temperature.
plate your food and top with your favorite french toast toppings!
frozen berries, maple syrup = YUMMY for toddlers and families!

♥ top toddler recipe #3: easy chicken nuggets ♥

1 pound chicken breasts, boneless & skinless cut into chunks
1/4 cup old fashioned oats (also known as 5 minute oats)
1/4 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
3/4 cup panko bread crumbs
1 tablespoon parmesan cheese, grated
1. Preheat oven to 375° F.
2. Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
3. Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
4. With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
5. Gently press nuggets into bread crumbs to evenly coat them.*
6. Place nuggets on a cooling rack. Place cooling rack over a foil-lined baking sheet.
7. Lightly spray nuggets with cooking spray.
8. Bake for 15 minutes and serve.**
* To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months. When ready to cook, follow the directions starting with step #6.
** If you want your nuggets to be golden brown, place under the broiler for 2 minutes after cooking.

♥ top toddler recipe #4: no work chicken ♥

1/4 cup honey
1/4 cup soy sauce
3 tablespoons dijon mustard (mild)
1/2 teaspoon curry powder
1/4 cup chopped scallions
4 chicken breasts, boneless and skinless
1. Preheat oven to 350° F.
2.. In a 9 x 13 baking dish, whisk the honey, soy sauce, dijon mustard, curry powder and scallions.
3. Place chicken on top of sauce and turn to coat.
4. Cover and marinate 30 minutes to overnight, flipping halfway through to coat with sauce.
5. Cover with foil and bake chicken 30-40 minutes, depending on size of chicken breasts. Baste chicken with the sauce half way through cooking.
6. Serve over rice or pasta.