**Before I get into this, I just wanted to note that a lot of my comments are doing that vanish thing once I hit send. So if you could check your spam comments and free me that would be so neat!! I don’t know why WordPress hates me sometimes ? If you don’t know how to check it, just type in your blog address followed by /wp-admin and then go to comments.**
Another cooking post! You can find the original recipe for the sauce here.
Sweet and Sour is one of my favourite dishes, I’ve loved it forever! One evening, we wanted Sweet and Sour, but then we realized we hadn’t bought any sauce. So we looked online, and found a sauce recipe. We tried it, and it was so tangy and delicious! So we thought we’d share it.
So in general for sweet and sour pork, you need pork, rice, pineapples (we use canned), capsicum and whatever other veggies you want.
So first off, cook some rice, whichever way works for you. We use a rice cooker cause it’s so much more convenient.
Cut the veggies. Open the pineapples and pour out the juice.
For the sauce, I’m gonna get specific as we followed a recipe.
1 tbsp cornstarch
1 tbsp water
2/3 cup pineapple juice
1/3 cup rice vinegar (we used cider vinegar)
1/3 cup brown sugar
3 tbsp ketchup
1 tbsp soy sauce
In a small bowl, mix the cornstarch and water. Set this aside.
In a saucepan, combine the pineapple juice, vinegar, sugar, ketchup and soy sauce. Bring to a boil over medium heat.
Stir in the cornstarch and cook until it thickens. Remove from heat, and it’s ready to be poured.
Now you got the sauce, cook the meat.
Brown the pork, then add the fruit and veggies.
Once everything is cooked, you can serve it all together!
We do love this meal, and we’ve bookmarked this again for future use. It’s really fun to make your own sauce, rather than buying them 🙂
*This was originally posted on June 8. I’ve updated some info, and added more pictures*
Last year in May, I emailed two businesses about wedding cakes, one called Sweet Bakery and Cakery, and the other one called Stiletto Studio Cakes. I had heard amazing things about both places. In June, we went to a tasting at each one.
First, Stiletto Studio Cakes is incredible. They do amazing and creative designs.
We went into the tasting with no idea about what we wanted. We just thought, hey…cake. The tasting was a group one with around 20 people. Everyone milled around trying cake. They had lots of little pieces of different flavoured cakes, as well fillings, icings, examples, and all sorts. The lovely people who worked there asked us what we were thinking for our wedding cake. We wanted something small ish, as we were having a small wedding, we didn’t want a huge cake, as who would eat it all? Other than that, we had no idea. We liked a few flavours (vanilla, and lemon and raspberry stuck out a lot), and said we would email through ideas or any questions we had.
Next, we went to Sweet Bakery and Cakery. They were a smaller business, but just as recommended. They did more ‘naked’ cakes, they looked less ‘spectacular’, but just as beautiful.
This time, the tasting was one on one. We met with the owner Grace, (who apparently is friends with our wedding florist), and she had brought lots of mini cupcakes in a range of flavours that we were interested in. In our original email, she asked what kinds of flavours we liked or were interested in, which we appreciated. I scoffed down all the mini cupcakes as we talked about details and what our thoughts were. She was the one who first suggested a cupcake tower, with a small one tier cake on top. I really liked that idea, and it stuck. I saw a few on Pinterest which I emailed through.
After talking with Grace, and seeing the designs they did, we decided to go with them. We liked their style better, and we really got along with Grace. It was just a matter of personal preference.
Now, it took us aaaages to land on the flavours for the cakes and the cupcakes. We went back a few times to try out different cupcakes, because they were all just so delicious. Also, a week after our tasting, they opened up a branch of their bakery literally minutes from Rory’s work. I found out when he came home with cupcakes. I think it was fate to choose them.
After literally weeks of discussion, we landed on Lemon and Raspberry for the cake. Grace talked about buttercream roses for the icing (we aren’t fans of ganache or fondant), and we decided we’d sort out the cake topper. For the cupcakes, we landed on Mocha, Choc Peppermint and Peanut Butter Choc. We rented a cupcake stand from them, signed the contract, paid and that was that! This was all sorted during June of last year. It was one of the earliest parts we landed on, along with the venue and photographer. It was also one of the most fun parts of planning our wedding!
So, to wrap up this post, here comes some photos of our wedding cake and cupcakes on the big day.
Now, I will end this on a serious, sad (at least for me) note. I did not eat any of the cake, and barely any of the cupcakes on my wedding. I KNOW! How could I?? Look, I really wanted to try them leading up to it, but on the day (and the rehearsal the night before), I didn’t feel hungry. It was really weird, I had scoffed all the previous cupcakes I tried, but the whole day, I just didn’t feel hungry. I did eat between the ceremony and reception though, as food kept being thrown in my direction (Rory and Kruti’s doing). But I barely tried our amazing desserts. Our guests loved them though. We got more cupcakes than guests, so we encouraged people to take them home, which many did! Also, we split the remaining cake between our families, as we were off to Fiji and didn’t want it to spoil. Long story short, all those jokes about people saying that you wouldn’t eat much on your wedding day turned out to be true for me. That is probably my only regret on the day. If/When you guys do/did get married, remember to eat cake.
Look, a new baking post! This weekend, I wanted to do something new with the leftover coconut I had, and I came across this recipe. I’d never made macaroons, and the recipe looked simple enough. This makes 24 cookies.
Also, if you are looking for healthy food options, this is in no way, shape or form anything related to that.
So, let’s get started!
Here’s what you’ll need:
2/3 cup flour
5 cups dessicated coconut (it’s a looot)
1/4 tsp salt
1 can sweetened condensed milk
2 tsp vanilla essence
In a large bowl, add the flour, coconut and salt.
Mix together. Also, there is so much coconut. It’s insane. You could probably half the recipe actually. But too late for me!
Pour in the condensed milk and vanilla essence.
Mix it together!
After a while though, the spoon was getting stuck. So you need to stick your hands in and get messy.
Line baking trays with baking paper, or parchment paper. Whatever it’s called.
Now you have to scoop out the cookies onto the tray. It’s super sticky, so I used two spoons, to roll them into little balls and place them on the trays.
Now, you put them in the oven at 180 degrees. Bake them for 12-15 minutes or until the coconut is toasted.
Coconut goodness. I’m not kidding with how coconutty they are. If you’re not into coconuts you may not like this. If you do, then great!
Helloo!! Welcome to another baking post, today is another muffins post!
This time, I tried Banana Crumble Muffins. You guys know I’m a fan of crumble on top of muffins, it just puts it over the top and so much more scrumptious! You can find the recipe here. This recipe was enough for 12 muffins.
While going through Anni’s blog for my Have You Met series, I came across all her delicious looking cupcakes. So I decided to try her Lemonade Cupcake recipe. Be sure to check out her post as she is the one who originally shared it 😀
Also, I can’t wrap my head around mls and grams, as I go by cups, so I’ve done some conversions.
As always, first make sure you have what you need.
For the cupcakes:
1/2 cup sugar
1 tsp vanilla extract/essence
1/4 cup (almost) vegetable oil
1 cup flour
1 tsp baking powder
1/4 cup (almost) Fanta (or other orangey sodas out there)
For the topping:
1 cup (almost) cream
1 tsp vanilla extract
2/3 cup (not quite 3/4 but more than 1/2) sour cream
I’m back with another baking post! The possibilities are endless when it comes to baking.
For my first muffin edition, I wanted to do blueberries. You can find the original recipe here! I’ve stuck with the original recipe quantities, as it makes 12 muffins which is what I wanted. This was originally going to be a lemon and blueberry muffin but I still don’t have lemon zest so I just scrapped it. I shifted the recipe around a little as I took in comments from previous people who had tried the recipe before. Anyway, let’s get into it.
Make sure you have everything you need:
2 cups flour
1/2 cup white sugar
1/4 cup brown sugar
3 tsp baking powder
1 cup blueberries (I used frozen)
1/2 tsp salt
3/4 cup milk
1/3 cup vegetable oil (5 tbsp and 1 tsp)
In a medium bowl, pour in all the dry ingredients (flour, sugar, baking powder, blueberries, and salt).
Then mix them all together.
In a bigger bowl, pour in the wet ingredients (milk, oil and egg).
And mix it all up.
Put the dry ingredients in with the wet ingredients.
Mix it a little. Not too much though, the batter is meant to be lumpy apparently.
Now get the muffin trays that you just bought that morning cause you remembered you didn’t have any. Grease them a little, and throw in the muffin/cupcake liners. Once that’s all set up, pour the batter in each, filling it around 2/3 of the way.
This next bit is totally optional, but I love adding cinnamon and sugar on top to make a crust or “crumble” as I like to call it. Get a bowl and pour in a teaspoon of cinnamon and brown sugar (or more if you want, depends how much crumble you want). Mix it together.
Then just use your fingers to grab some and sprinkle it over each muffin. I wish I did more looking back, I will next time.
Now they’re ready to be put in the oven. I baked them for 20 minutes at 175 degrees. Basically use the toothpick test. If it comes out clean, then they’re ready.
I impatiently waited for them to cool, took the obligatory photos which I always do. Then immediately ate two while Rory ate one. When he realised I had already demolished twice as much as him, he ate an extra one too. They were delicious, and even better when warm!
I’m keeping this recipe as a go-to muffin recipe, it was so easy and they came out great! I’ve missed baking, even though it hasn’t even been that long since I last baked. There’s something tranquil about baking, and also, you get to eat something you made from scratch which is always a bonus!
I would like to ask you guys for something. As you know, I’ve been sharing lots of baking posts recently. But I haven’t baked anything new for a while, and it got me thinking.
I want to try some tried and tested recipes, and who better to ask than all of you friends in this blogging land. It doesn’t have to be baking, it could be cooking. Rory and I would be keen to try some new meals, to spread our wings and try something adventurous or different.
So feel free to leave a link to a post of your favourite recipe (or recipes!), for baking or cooking, sweet or savoury. Or just link to where you found the recipe, and I will happily follow it over.
I already follow a lot of cooking blogs, and many of you guys have shared recipes or food posts before, but I think it would be quite cool if we wind up compiling a big old list of tried and tested recipes you know? 🙂
To kick things off, I want to share this recipe for a teeny carrot cake. I got it from this amazing blog called Dessert for Two. It’s run by Christina who specializes in making small desserts (specifically for two people!), which is helpful since I live in a household of two, and most dessert recipes feed at least 6 people. We made this carrot cake for Rory’s birthday last year, and we both looooved it.
Hey! Welcome to another baking post! I mean, they’ve all been variations of cookies, but what can I say? I love cookies.
Anyway, you can find the original recipe here. I have halved it as per usual, as well as made some substitutions, as I didn’t check I had everything before making it. I used lemon juice, instead of extract. The lemon taste was very faint because of that, so I would suggest using extract or zest if you want a more lemony taste. I also never have corn syrup, but my maple syrup was out too, so I just used honey.