May 6th, 2008 § 0 comments § permalink
Yay I have finally crossed something off my To-Bake list!!! I found this when trawling through previous Tuesday’s with Dorie entries and it looked so good and I had everything it required!! It really is a super easy and super satisfying cake.
I used half 62% and half 72% so it was overly rich but hey thats the way I like it. The recipe is at Crazy Delicious Food. Pics after the jump.
April 29th, 2008 § 2 comments § permalink
I felt like baking and jam… and trying out the much famed vanilla vanilla magnolia cupcake recipe. Of course you could use whatever jam you have on hand. I desperately wanted a cream cheese frosting but darn it there was none in the fridge (surprise surprise this stuff doesn’t last long around here), and for reasons I will not mention but are painfully related to cycling to and from work I did not feel like walking to the supermarket!! OW.
Recipe, pics after the jump. » Read the rest of this entry «
April 13th, 2008 § 2 comments § permalink
Firstly, what the heck wordpress. When I say publish I don’t actually mean delete my entire post so I have to re-write it. But thanks. Its the thought that counts right??
This is actually a Nestle recipe I think… I have had it loose in my recipe drawer for ages and an excuse to make something came up (bible study) and i had all* of the ingredients for a change.. Recipe + 1 pic after the jump…
Actually thanks to a few random circumstances (WordPress 2.5 killing bits of my site, and the automatic upgrade killing even more I will leave you with a few pics until I post the recipe later this week.
*(Except cream, who keeps that lying around anyway)
April 8th, 2008 § 3 comments § permalink
Urrrg. That is how you will feel when you consume as much of this as I have. My advice – do not sample it at all then you won’t have to try and stop yourself from eating it by the spatula-full.
How to turn sweetened condensed milk into this after the jump…
April 8th, 2008 § 1 comment § permalink
This cake is so amazing. No one makes it better than Robyn but you can make a pretty good version yourself! It is so moist & one of my husbands favorites and mine too 
Instead of using 2 cups of rhubarb I used 1 cup + 1 of pulped feijoas as we have a ton at the moment. You could use any fruit you desired. I omitted the topping and iced with the passion fruit icing. We also had the Pineapple/Passion fruit variation on the weekend at Robyn’s and I prefer it to the feijoa and rhubarb version.
Recipe + Pics + Variations after the jump…