Chocolate Chip Cookies Egg-Free

The Youngest child who I care for has Egg Allergy's so I'm always on the look out for egg free recipes.
I found This recipe from Chelsea sugars website. Its a very simple cookie recipe that I whipped up while Jude was having his afternoon sleep.


Chocolate Chip Cookies Egg-Free
Recipe From Chelsea Sugar

Makes: 25

• 125g Butter
• 1/2 Cup Chelsea White Sugar
• 2 Tablespoons Chelsea Golden Syrup
• 1 1/2 Cups Flour
• 1 teaspoon Baking Powder
• 1/2 Cup Chocolate Chips

Pre- heat the oven to 180°C.
Cream the butter and sugar then beat in the golden syrup. Sift in the flour and baking powder.
Roll into balls and place on a large well-greased baking tray and press top of biscuit with a fork.
Bake for 9 mins until golden.

La Cigale French Market

 

La Cigale French Market is an Amazing Market in Parnell, Auckland. La Cigale operates a Cafe, Boutique, Kitchen store and Bistro during the week and a French style Farmers Market every weekend. They have fantastic seasonal fruit and vegetables fresh from local growers and lots of other sweet Goodies. We went on a Sunday thinking it wouldn't be very busy but it was, It was packed full off people out having fresh danishes and coffee for breakfast and getting organic fruit and vegetables for the week.

 

This was the second time Ive been to this market, the first time was when I was doing Wilton's Cake Decorating course which was held at Milly's Parnell shop Just around the corner. I stumbled across the market when we had our lunch break.

 

From Here I ordered the Ham and cheese quiche and Roasted Vegetable salad. 

 

 The pastry on the Ham and Cheese quiche was so delicious
 and buttery.

These Macaroons looked bright and colorful. 

 

 

  

Bluebells Cakery a new Cake shop in Hillsborough, Auckland also have a Cake stall there which is pretty much the main reason why I wanted to come back to the market.

I bought a Lemon Cupcake and Cake Pop. The Lemon Cupcake was Delicious with its fluffy cake and Lemon curd and the Cake Pop with its Hard Chocolate shell and fudgy center Yum! I cant wait to visit her Shop.

Bluebells Cakery

161A Hillsborough Road, Hillsborough,Auckland New Zealand.

http://www.facebook.com/bluebellscakery

La Cigale French Market

69 St Georges Bay Road, Parnell, New Zealand 1052

http://www.facebook.com/lacigalemarkets

Bon Voyage white Chocolate Cake

My Brother-in-Law is heading over the ditch to Australia, so I made him his favourite White Chocolate Mud Cake before he leaves. For the frosting I made White Chocolate Cream Cheese frosting which was a great match for this cake and was great for piping. I have been wanting to do the piped rose effect for a while and finally had the change to do it on this cake. If you want to try the piped rose effect check out iambaker for her awesome tutorial.

White Chocolate Mud Cake Recipe

Recipe from Exclusively Food. 

• 300g white chocolate (we use Cadbury Dream white chocolate)
• 200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
• 250ml (1 cup) milk
• 165g (3/4 cup) caster sugar
• 2 teaspoons (10ml) vanilla extract
• 2 large eggs, lightly beaten (we use eggs with a minimum weight of 59g)
• 100g (2/3 cup) self-raising flour
• 150g (1 cup) plain flour

Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
Add vanilla and eggs to chocolate mixture and stir until well combined.
Stir flours together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
Repeat with remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps. Pour mixture into prepared pan.

Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.

Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.

Store cake in an airtight container in the refrigerator and bring to room temperature before serving. The cake 
is suitable to freeze iced or uniced.

White Chocolate Cream Cheese Frosting
Recipe from Country Living.

• 290g White Chocolate,Chopped.
• 1 1/4 cup Cream Cheese 
• 140g unsalted butter
• 1/4 tsp salt
• 1 1/4 tsp Vanilla
• 2 1/2 cups Icing Sugar

Melt the chocolate in a bowl set over a pot of gently simmering water or in the microwave. Cool until lukewarm, and set aside. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed. Add the melted chocolate, salt, and vanilla and mix until incorporated. Add sugar and mix until frosting is light and fluffy. Store refrigerated for up to 2 days.

Once cake is iced keep in the fridge until ready to use, as this frosting softens up if been kept out of fridge for to long.

Cake Ball's and Disaster Lemon Cake

It was my turn to bring a plate for Music Group this week, where I take the youngest of the 3 boys I care for. So all week I was planning to make a Lemon Yogurt Cake I found on Pinterest simple and Light. Now as I was making this cake I was also making a White Chocolate Mud Cake for my Brother-in-law who's moving to Australia. I pull the self-raising flour out of the cupbored cause I know mud cake has self-raising flour and standard flour in the recipe, This is where I made the mistake I put self-raising flour in the Lemon cake when the recipe asks for standard flour as it already has baking powder in it. So I pop the Lemon cake in the oven and start clearing space to start the mud cake and thats when I see the label on the container self-raising flour, No! was all I could say. So all I could do was cross my fingers and hope it turns out fine, which it doesnt. Because it has all that leveling in it, it bubbled up then flopped back down, Baking disaster.

Disaster Lemon Cake

Plan B was to get the chocolate cake I had in the freezer and make cake balls, which were a hit at music group all the teachers and mums loved them and requsted the recipe. So moral of the story is read the label on your flour containers.

Cake Balls Recipe

• 1 Chocolate Cake
• 3/4 cup Chocolate Frosting
• 200g Dark Chocolate

Crumble Chocolate cake in a large bowl add frosting and make a paste. Roll into balls and place on a tray covered in baking paper, pop in the feezer for 30mins.

Mean while melt chocolate in microwave, Take balls out of the freezer and cover in chocolate.

Keep balls in fridge until ready to use.

Easy Homemade Pizza Dough

This recipe is so simple and easy. It makes two large pizzas which was perfect cause my sister was over with her two daughters, So I made one pizza for the adults and one for the girls. You can even freeze this dough if you want to make it in advance for a dinner party. For more information on freezing the dough, head over to Annie's-eats fabulous blog.

Basic Pizza Dough
Recipe from Annie's-eats

Makes: 2 Large pizzas

Ingredients:
½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Directions:
Put warm water into a bowl. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the bowl with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 250C for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
I topped the girls pizza with pizza sauce and cheese and for the Adults I put Bacon, Onion, tomatoes, mushrooms, feta and cheese of course. Now I didn't get to take a photo of the adults pizza because it was all gone before I could even get my camera.

Devils Food Cupcake's

This is my New favourite Cupcakes recipe it makes a Lovely light cake thats mixed with sour cream to give the batter moistness and a subtle tang. I didnt have sour cream avalible and couldnt be bother driving all the way to the shops so I found the perfect substitute (which ive posted below). This recipe makes 32 Cupcakes so they are perfect for Birthdays, celebrations or if you just want some chocolate. Team them up with a chocolate buttercream and everyones happy.

Devils Food Cupcake's
(Adapted from Martha Stewarts Recipe)

Makes 32

Ingredients

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter, 340grams(I used salted butter and left out the added salt.
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature.
Sour Cream Substitute:
1 tablespoon lemon juice into 180ml (3/4 cup) milk and letting it stand for 10 minutes. Stir in 60g (4 tablespoons 1/4 cup) melted butter before using. This will give a rough equivalent to 1 cup sour cream. If buttermilk is available then you can use (3/4 cup) buttermilk instead of the milk/lemon juice mixture.

Directions

Preheat oven to 180C Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.


Chocolate Buttercream Frosting

Ingredients

226 grams unsalted butter, softened.( I used salted butter as I didnt have any unsalted butter, but I find unsalted is best when using it in frosting).
3 1/2 Icing Sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream

Instructions

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Cupcakes can be stored overnight at room temperature, or uniced cupcakes can be frozen up to 2 months, in airtight containers.

I Love Bake Club Badge

Yay! My Bake club Badge came in the post today. Bake club is a bake-loving club from Auckland where people around the world can meet virtually to share Recipes. Each month someone from the club takes turns to host The Sweet New Zealand Blogging Event where you send a recipe to them then they post it up on The Bake Club blog. If you would like to join the club go here and join in on the Fun and you to can recieve an I Heart Bake Club Badge.