Zoku Quick Pop Maker Recipes

When mobile phones were becoming popular, a bit over 10 years ago, I jumped right on the bandwagon and got a Nokia phone. It was very basic, no color screen or anything, couldnt text or take pictures. But I did have a changeable faceplate kind of thing. I had two different colors for it metallic silver and matte purple. The purple one was my favorite. I only had it for a year or so. Then I didnt have a mobile phone until one year ago! Yes, thats right, I survived all that time without a mobile phone. People were carrying around fancy iPhones all around me, but I was stuck with a pen and paper (if I was even lucky enough to have those in my bag!) and if I wanted to tell someone something, it had to wait until I saw them in person! What a terrible way to survive! Just kidding, really, it wasnt terrible. I kind of took pride in the fact that I could still survive using traditional methods of communication.

But it was getting a bit out of control. These days, everyone who is anyone has a smartphone. When I got my first mobile phone in 10 years, about this time one year ago, it was yet another basic phone. It had a color screen, but no camera. I could text, but it took almost 10 minutes to punch out a single sentence using the keypad. My husband, on the other hand, was given an iPhone by his boss at work! Imagine how jealous I was when he whipped his iPhone out of his pocket and started checking his email or searching on the internet for something he was curious about! I was just beside myself with jealousy. See, I basically live through the internet; I check my email (and Facebook and Twitter) hundreds of times per day at our desktop computer. But I am just overwhelmed and fascinated at the thought of checking my email or tweeting in the car, or the train, at a restaurant, on the sofa or in bed in the middle of the night! Wow, how awesome!

Recently, a friend of mine Ive known for years offered to give me her iPhone 3GS as she, of course, had a shiny new iPhone 4. I took her up on that offer and received my very first smartphone yesterday in the mail. My husbands sorting out phone plans for it. Im pretty much clueless when it comes to mobile phone plans because I havent had enough of them to understand what the plans even mean (poor me!). Im super, super excited to finally move up in the world; maybe now I wont feel so out of place. Ill finally be able to tweet from anywhere I like, and take pictures of meaningless things with Instagram, just like everyone else.

Speaking of Instagram, Ive had a crush on this for ages. Since I didnt have my own smartphone to use Instagram with, I download Pixlr-o-Matic and started editing my photos in an Instagram-like fashion. Which brings me up to the real topic of this post Zoku recipes! The pictures I took of these popsicles have been edited with Pixlr-o-Matic, so they dont have the appearance of my usual photos. The original photos werent that great anyway, as I took them on gray, rainy days or later in the afternoon, when the natural lighting wasnt so bright. They actually look better edited with Pixlr-o-Matic!

So lets begin. This first recipe is from the Zoku Quick Pops Recipe Book, and therefore I wont publish the recipe to avoid copyright issues! If you do have a Zoku and dont have the recipe book, I highly recommend purchasing the book. The recipes are really top-notch.

These are fudge and banana popsicles with peanut butter quick shell. These are amazing! The chocolate part is super fudgey-ish and even though the bananas are sliced so thinly, the banana flavor is strong. I liked the peanut butter quick shell, but next time I probably wouldnt add it to these pops. They tasted wonderful without the peanut butter. Side note on these, I used a 70% Lindt chocolate bar for these.

The next recipe is adapted from a recipe Ive already posted about Vietnamese coffee popsicles. They were just super strong coffee mixed with sweetened condensed milk (and a little bit of cocoa powder, but I omitted that for these popsicles pictured below). Those were really good. But, what if I were to use dulce de leche instead of sweetened condensed milk? What would that taste like?

Well, it would taste pretty darn good! Unfortunately, most of this was actually drank (by myself) by the time I could freeze it all in the Zoku! Wow, these were just spectacular. I highly recommend these for hot days in summertime, when you want a coffee but prefer something colder. Theyll cool you down and give you that coffee hit, all at the same time! To make these popsicles, read the recipe at the bottom of this post.

Lastly comes the most outrageous popsicles caramel popcorn! Can you make popsicles out of popcorn? Yes, you can. This may not be everyones cup of tea, so to speak, but if you love caramel popcorn, this ones for you.

Thats my stripey daughter holding this dulce de leche-striped popcorm popsicle! The recipe comes from the Zoku blog. To sum up this recipe, you heat milk up on the stove with buttered popcorn and strain out the popcorn when the mixture is cool. After being frozen, drizzle the popsicles with dulce de leche, and, if desired, stick on some popcorn pieces.

The verdict on these was varied: I thought they were really good; my daughter only liked licking off the dulce de leche; my oldest son mostly hated the entire thing, especially the dulce de leche; when I asked my husband if he wanted a popcorn popsicle, his exact words were, Oh, yuck!; I didnt even offer my 2-year-old one!

Find the recipe for caramel popcorn popsicles on the Zoku blog.

I hope you like my faux Instragram photos (and popsicles!). I promise I wont start posting Instagram photos here though, as I do enjoy clear, sharp photos of food over Instagram ones. But if you are on Webstagram, I will start posting there all the time as soon as Im able to (and figure out how to)!

Dulce De Leche Vietnamese Coffee Popsicles
Adapted from A Cozy Kitchen, who adapted it from David Lebovitz
Makes 5 Zoku popsicles (if you dont drink it all first!)

Ingredients
1 cup extra strong coffee or espresso, hot, but not boiling
1/3 cup dulce de leche

Method
Scoop the dulce de leche into the coffee and stir until thoroughly combined and all the dulce de leche is melted. Taste the mixture to make sure it is to your liking. Place in the refrigerator to cool completely.

Pour into molds, as per the instructions for the Zoku, and wait up to 10 minutes to freeze (or just simply pour into plain old popsicle molds and freeze overnight).

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The Sweetest Kitchen Blog Archive Zoku Quick Pop Maker + Recipes Please note, if the post you are looking at is missing its pictures, it is because I accidentally deleted *all* of the photos on my blog while updating it. Raspberry Ginger Popsicles Recipe + Zoku Quick Pop Maker Giveaway This homemade Raspberry Ginger Popsicles recipe is light, fruity & perfect for summer. Be sure to enter my Zoku Quick Pop Maker Giveaway! Zoku Quick Pop Maker Williams-Sonoma - Cookware, Cooking ... Now you can create your own customized frozen pops, including cream-filled varieties, in as little as seven minutes. Simple and easy to use, our freezer ensures ... Amazon.com: Zoku Duo Quick Pop Maker: Kitchen & Dining The patented Zoku Duo Quick Pop Maker freezes ice pops in as little as seven minutes on your countertop without electricity. The Zoku Duo makes the same size pops as ... Zoku Quick Pop Maker - Yuppiechef The patented Zoku Quick Pop Maker freezes ice pops in as little as seven minutes right on your countertop without electricity. What a wonder. Think frozen lollies ... Zoku Quick Pop Maker Make healthy ice pops in minutes with the patented Zoku Quick Pop Maker! Buy online in the Zoku store and visit our blog for free recipes. Zoku Quick Pop Maker at Sur La Table - Cookware, Cutlery ... Simple-to-use maker provides endless opportunities for hours of delicious fun for the whole family! The Zoku Quick Pop Maker freezes ice pops in as little as seven ... Zoku Quick Pop Maker: Amazon.com: Kitchen & Dining The patented Zoku Quick Pop Maker freezes ice pops in as little as seven minutes right on your countertop without electricity. Quickly make striped pops, yogurt ... ZOKU Quick Pop Maker: Amazon.co.uk: Kitchen & Home Andrew James Ice Cream, Sorbet and Frozen Yoghurt Maker Machine 1.45 Litre + FREE 128 Page Recipe Book - As voted "Best Buy" Ice Cream Maker By Which Magazine by ... Zoku Duo Quick Pop Maker Williams-Sonoma Create your own customized frozen pops, two at a time, including cream-filled varieties, in as little as seven minutes. Simple and easy to use, our freezer ensures ...

No-Bake Chocolate Biscoff Bars

Oh no! Im almost out of Biscoff spread! Er, well, Im scraping the bottom of jar 1. I do still have one jar left, but I have a feeling it wont last much longer. Im saving it as long as I can, to try to think of a stunning recipe to make with it. Im trying to get away from the chocolate/Biscoff combination, as this is one that everyone is doing. But before I do so, I have to share with you these chocolate Biscoff bars. This is a recipe I couldnt resist making.

I twisted up the recipe I posted earlier for no-bake chocolate peanut butter bars by replacing all of the peanut butter with Biscoff. Yeah, thats nothing new, is it? Everyones replacing peanut butter with Biscoff. But this combination was so delicious, it was even better than the peanut butter version. I didnt think anything could be better than chocolate & peanut butter in the same bite, but how wrong I was. Its almost like chocolate and Biscoff belong together, especially in this particular recipe.

In the original recipe, I had added Nutella to the chocolate layer, but in this new recipe, I replaced it with, you guessed it, Biscoff. I didnt use graham cracker crumbs either, because graham crackers dont exist in Australia (at least not the commercial kind). I used Arnotts Nice biscuits, as the taste is the most similar to graham crackers that I have found, as well as the crumb. However, if youre lucky enough to have Biscoff cookies in your local shop, feel free to use those instead of graham crackers for that extra hit of Biscoff. Also, as Biscoff is sweeter than peanut butter, I reduced the sugar to a bit less than 1 1/4 cup. The chocolate I used was Lindt 70%.

I am in love with these.

Im currently scouting for a Biscoff supplier until Australia can get with the program and start selling it to us! Does anyone know of any online shop that will ship Biscoff to Australia!? Pleeeease!

Want to know what happens when Biscoff meets ice? Check out my awesome recipe for chocolate Biscoff popsicles!

Are you loving my Biscoff recipes? Head over to Southern In Law and thank Kristy for providing me with the Biscoff that is keeping me alive!

No-Bake Chocolate Biscoff Bars
Adapted from Our Best Bites
Makes 12-16 squares, depending on how you want to cut it

Ingredients
3/4 cups graham cracker crumbs
1 to 1 1/4 cups powdered sugar, to suit your tastes
3/4 cup creamy Bisocff
1 stick unsalted butter, melted
6oz dark chocolate, chopped
2 teaspoons creamy Biscoff

Method
In a large mixing bowl, combine graham cracker crumbs, powdered sugar, 3/4 cup Biscoff and butter and beat until combined. Press into a parchment-lined 8X8-inch pan, making sure top is smooth and level.

Melt chocolate and 2 teaspoons Biscoff in a double boiler. Pour chocolate over Biscoff layer and spread out evenly (I tilted the pan around to get a smooth top, instead of spreading it out with a knife). Place pan in refrigerator just until chocolate is set and then cut into bars. Best served at room temperature.

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No-Bake Biscoff-Oat Bars Sugarcrafter No-Bake Biscoff-Oat Bars. September 2, 2011 Print E-mail Filed under biscoff, oat. Lately, Ive been spending a little too much time on Pinterest. No Bake Chocolate Peanut Butter Oat Bars - Gingerbread Bagels ... Oatmeal used to be the only food I would eat for breakfast. It was the love of my life, my breakfast obsession and the one meal I truly looked forward to. Nutmeg Nanny Chocolate Biscoff No-Bake Cookies Oven and summertime heat do not go together. They are not best friends. Even thought I have air conditioning I hate to turn on the oven and heat up the whole house. Biscoff No Bake Cheesecake My Baking Addiction A crisp, Biscoff cookie crumb foundation topped with a deadly combination of Biscoff Spread, cream cheese and Cool Whip. No Bake Biscoff Cookies Budget Gourmet Mom click here for the recipe ... AKA cookie crack. AKA the diet destroyer. Diet? What diet!? Right. Every Monday, after dinner, we gather together as a family for ... No-Bake Biscoff Cookies - Brown Eyed Baker Sweet. Savory. Sinful. No-Bake Biscoff Cookies use the traditional no-bake cookie formula but instead of peanut butter, Biscoff spread is used. Biscoff & White Chocolate No Bake Cookiesand a Giveaway! She ... I love No-Bake Cookies. Except I dont call them No-Bake, I call them Preacher Cookies, because, well, thats just what we Southern girls call No-Bake Biscoff Cream Pie Sugarcrafter No-Bake Biscoff Cream Pie. March 27, 2012 Print E-mail Filed under biscoff, pie. I think this may have been the easiest pie Ive ever made. Adapted from my no ... No-Bake Chocolate Peanut Butter Bars - The Sweetest Kitchen Regular readers may notice I have a bit of a thing for chocolate + peanut butter. Ive made chocolate peanut butter cups (which is the most popular recipes on my ... The Sweetest Kitchen Blog Archive No-Bake Chocolate Biscoff Bars Oh no! Im almost out of Biscoff spread! Er, well, Im scraping the bottom of jar 1. I do still have one jar left, but I have a feeling it wont last much ...

Delicious Matcha Recipes

In case you hadnt noticed, I kind of have a thing for matcha. If you dont know what matcha is, I can sum it up by saying that it is simply finely ground green tea. Its super healthy too, containing 137 times the antioxidants found in regular tea, plus 10 times the nutrients. Its an energy booster, full of vitamins and minerals and it increases your metabolism, all while having next to zero calories. Studies have even shown that matcha may be able to protect you from cancer, heart disease, diabetes and even help you live longer. If youre not drinking matcha, maybe you really should be!

Ive made a number of recipes that include matcha; my favorites are these matcha strawberry cupcakes, which eventually inspired these matcha strawberry popsicles. In this post, Ill show you some of my new favorite matcha recipes.

Ill start by saying that this post would not have been possible if it werent for Koyu Matcha in Ireland. They saw my matcha recipes and offered to send me a sample of their organic ingredient matcha. Ingredient matcha holds its flavor better than regular matcha used for tea-making, so it is excellent for use in baking, confectioneries, smoothies, etc. I havent tried matcha from Koyu before, so I was super excited to receive this sample.

The very first thing I made with it was a recipe on the pack, which was a matcha smoothie.

This recipe, which youll find at the end of this post, combines matcha, a banana, milk and honey. What a simple, and healthy, way to fill an empty tummy! It was very delicious. Im sure it would make a great breakfast smoothie. My recommendation for this recipe is be sure to use a ripe banana. You could even peel, slice and freeze the banana for 30-60 minutes for a thicker smoothie.

My current favorite matcha beverage at the moment though is this matcha milkshake. Its a heaven-sent energy booster, and it looks so pretty!

This recipe, which youll find at the end of this post, actually comes from a different tea company, but of course it works just the same for matcha bought anywhere else. I cant get enough of this milkshake; Id be drinking it all day if I could! Its a fun recipe to prepare as well; matcha is mixed with warm water, milk and honey and frothed in a coffee press. I had to scale down the recipe because I dont have a coffee press large enough for the full amount the recipe makes.

While I have not been asked by or paid from Koyu Matcha to do this review, I want to let you know that this matcha is just lovely. Its bright green, smells amazing and dissolves well. It is by far my favorite matcha and I highly recommend it if youre looking for your first matcha purchase, or even if youre a matcha expert. Koyu Matcha delivers anywhere in the world, so dont feel left out if youre not in Ireland. Their shipping time to me, in Australia, was really quick.

But wait, Ive got one more awesome matcha recipe to share. I have not seen this one done before so Im really excited about this and I hope youll like it too.

I can hear you already, youre saying, Green peanut butter cups????! Not exactly! These are based on a chocolate peanut butter cup, but with a matcha white chocolate outer shell, and a homemade pistachio nut butter filling. In other words, these cute little cups are all kinds of awesome!

I simply added a bit of matcha to some melted white chocolate to make the shell. I didnt add heaps of matcha because I didnt want an unattractive dark green color; I was just going for a sort of pastel green. The matcha flavor is very subtle, but its still there. To help bring out some more of the matcha, I also added a couple pinches to the pistachio butter filling, and just before serving, I sifted a small dusting of matcha on the top of the cups.

Lets talk about the homemade pistachio butter. This stuff is really wicked. I think the butter tastes better than a plain old pistachio! It took much longer to reach the nut butter stage with pistachios than it did when I made homemade peanut butter. I ended up adding a tiny amount of oil just to help it along. I didnt want it to be runny though, so I was really stingy with the oil. I also added a tiny bit of ground sea salt.

Ive seen a recipe for homemade white chocolate pistachio butter, which Id love to try! Maybe next time.

My matcha white chocolate pistachio cups were really delicious, with a totally different take on the classic chocolate peanut butter cup. I stored mine in the refrigerator for a few days before they were all eaten; I found that they tasted best after having let them return to room temperature. If you make these, please let me know what you think! Youll find the easy recipe at the end of this post; the instructions are long, but only to describe each step in detail and give notes.

Matcha Smoothie
Adapted from Koyu Matcha
Serves 1

Ingredients
1 cup milk of your choice (I used skim)
1 banana
1 tablespoon sweetener of your choice (I used honey)
1 teaspoon matcha
Ice cubes

Method
Place all ingredients in a blender and blend until smooth and matcha is dissolved.

For a thicker smoothie, peel the banana, cut into about 1-inch slices and freeze for 30-60 minutes just before blending.

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Matcha Milkshake
Adapted from T2 Tea
Serves 1

Ingredients
190ml warm water, about 80F degrees
3 1/2 teaspoons honey
190ml milk of your choice (I used skim)
3 1/2 teaspoons matcha

Method
Place all ingredients in a coffee press and plunge until frothy. To cool, pour over ice in another jug, then pour back into original press to serve. You dont want to keep the ice in it so it wont dilute your drink!

What I actually do is prepare the milkshake in the coffee press, remove the plunger, cover it with Glad wrap and place it in the freezer for about an hour, or until chilled to my liking. Then I remove the cover, replace the plunger and froth again until super frothy. This seems to dissolve the matcha better as well.

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Matcha White Chocolate Pistachio Cups
Adapted from Sweetest Kitchen
Makes about 10-12 mini cups

Ingredients
For the outer shell:
140 grams good quality white chocolate (at least 30% cocoa solids)
About 1/2 teaspoon matcha or enough to get a nice pastel green color

For the filling:
1 cup pistachios, shells removed
pinch of salt
1 tablespoon flavorless oil, but you may need less or slightly more (I used canola)
pinch or two of matcha
25g icing sugar

For the filling, place pistachios and salt in a food processor and blend until it starts coming together in a ball. This could take up to 15 minutes and youll have to scrape down the sides of the bowl often. If youve ever made your own nut butter, its basically the same process. With the motor running, add some oil slowly until the nut butter begins to thin out. Do not use too much though as you dont want it to be runny. About the consistency of commercially prepared peanut butter is good. Add a pinch (or two if you like) of matcha to the nut butter and blend again until well combined. Set aside.

Place 12 mini cupcake wrappers into a mini cupcake baking tray. Note, I only got 11 1/2 cups using this recipe!

For the outer shell, melt chocolate in a heatproof bowl over a pan of simmering water, stirring constantly. Do not let the bowl touch the water, and do not get water into the chocolate. When chocolate is melted and smooth, remove from heat, immediately sift over matcha and stir until well combined and matcha is dissolved. Do this in small amounts so you can ensure you get the green color you want. If you put in too much matcha, you might get an unappealing dark green color that no one wants to eat!

When you reach your desired color, place about 1 even teaspoon of melted chocolate into each mini cupcake liner. Using the back of a small spoon, bring the chocolate up the sides of the paper liners and smooth down the bottom to make it flat. Repeat for each liner. Place the tray in the refrigerator for about 15-20 minutes to set.

Meanwhile, measure out 96 grams of pistachio butter and transfer this amount to a clean bowl. Sift over the icing sugar and stir (or use your hands) to thoroughly combine. Form 12 balls from the pistachio butter/icing sugar mixture using about 1 teaspoon, just slightly rounded, each. Place on a clean surface. Take out the baking tray from the refrigerator, ensure the chocolate is hardened, then slightly flatten the pistachio balls with the palm of your hand and place 1 ball into each chocolate cup. The trick here is to be sure that the pistachio balls do not touch the sides of the chocolate, as you want the white chocolate to completely cover the filling (unlike how you see in my photos!).

Pour 1 teaspoon of chocolate (you may need to re-melt it) on top of each pistachio ball, ensuring the filling is completely covered. To get a smooth top, do not use a spoon or knife to flatten or spread it; just pick up the tray and tilt it around (you may need to tap it gently on the countertop) to get the chocolate to cover the filling and you should end up with a completely smooth top. Repeat for each cup. Refrigerate until set, around an hour.

To serve, let the cups come to room temperature and for a more intense matcha flavor, dust some matcha over the top of the cups. Will keep in the refrigerator for up to a week (maybe more??).

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Matcha Latte Strawberry Popsicles

Summer is in full swing in my home state of Indiana this week in fact, the high there today is supposed to be 102! Here I am in Sydney complaining that its too cold, but my family in Indiana is complaining that its too hot! Well, my fellow Hoosiers, this recipe will cool you down a real treat. The flavors of matcha and strawberry (one of my all-time most favorite flavor combinations) combine into one amazing, refreshing and cooling popsicle.

I have not yet seen this flavor combination in popsicle form. Some inspiration lent itself from the matcha strawberry cupcakes I made for an Iron Cupcake: Earth competition in June 2009. Those cupcakes were out-of-this world delicious.

But these popsicles are even more amazing. The flavors of both the matcha and strawberry are strong and ice cold. The striped popsicles were lovely, but I wanted to get the matcha and strawberry in one single bite. So I filled some matcha popsicles with my strawberry mixture. As you do.

Yes, now that was perfect! Matcha on the outside, strawberry on the inside! Wondering how to do that clever little trick? Its so easy. Youll need a Zoku Quick Pop Maker though. Fill the molds with your outside flavor (in my case, matcha). Wait for 30 seconds-2 minutes, depending on how thick you want the outer layer to be and how quick your Zoku is freezing the liquid. Then, stick a straw to the very bottom of the mold (but dont poke through the outer layer be gentle!) and suck out the unfrozen liquid. If you have a thin sort of turkey baster thing you can use that too (or you can use the siphon tool in this set from Zoku). Then pour in the flavor you want on the inside and let it freeze. Easy.

Ive also made strawberry popsicles with a yogurt filling. Those were very yummy too!

A quick note on the matcha popsicles the longer you leave them in the freezer (were talking over one day), the darker the matcha will become. It doesnt seem to affect the flavor, just the color. And why did I call them matcha latte? Because I made the matcha part of the popsicles with lots of milk and cream!

If youre after a refreshing and cooling pick-me-up treat this summer, I guarantee that these matcha latte strawberry popsicles will do the trick!

Matcha Latte Strawberry Popsicles
Adapted from Zoku Quick Pops recipe book
Makes 6 popsicles (plus some leftover to drink!)

For the matcha latte layer:
Ingredients
1 1/2 tablespoons fresh matcha (it should be bright green), sifted
1/2 to 1 teaspoon warm water
1 1/3 cup 2% milk
1/4 cup caster sugar
1/3 cup heavy cream

Method
Combine sifted matcha and warm water in a small bowl and stir until it forms a smooth paste. You may need more warm water. Set aside.

Heat the milk in a small saucepan over low heat (do not boil). Whisk in the matcha paste (you dont have to add all the paste if you feel the matcha flavor is strong enough and the color is green enough) and the sugar. Youll probably notice little lumps of undissolved matcha thats okay, mine didnt dissolve fully either. Remove from heat and let cool about 10 minutes. Stir in the heavy cream. Place in the refrigerator until completely cool, stirring every so often.

For the strawberry layer:
Ingredients
8 1/2 ounces hulled, quartered strawberries
3 1/2 tablespoons whole milk
1/4 cup + 1 tablespoon heavy cream
3 tablespoons caster sugar
1 tablespoon pure vanilla extract

Method
Puree strawberries and milk in a blender until completely smooth. Strain the mixture through a fine sieve to remove the strawberry seeds youll need to use a spoon to help push the mixture through the sieve. Whisk in the cream, sugar and vanilla until incorporated and the sugar has dissolved.

Assembly: Freeze in alternate layers in your Zoku Quick Pop Maker (refer to freezing instructions that came with your Zoku if unsure), letting each layer freeze completely before adding the next layer. Or, fill molds with matcha latte layer, freeze for 30 seconds-2 minutes, depending on how thin or thick you want the outer layer to be. Stick a straw into the unfrozen liquid in the middle and suck it out. Fill the empty matcha shells with the strawberry layer and let freeze completely. Remove popsicles according to the Zoku instructions.

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Chocolate Ginger Tart

What are some of your favorite foods to pair with chocolate? Peanut butter? Strawberries? Bananas? Cherries? Coffee? Those flavors all go very well with chocolate, but have you ever tried chocolate and ginger? If not, this post will make you curious to try it!

I had to try this recipe written by Matt Moran in the latest MasterChef Australia magazine. It looked beautiful and the thought of tasting chocolate and ginger together intrigued me.

This was the first time I made my own crust and I have to say, it wasnt difficult. I will admit, however, that I need to work on my skills in this particular area! I should have rolled the dough a little bit thinner (dont think I quite had it to 3mm thick), and I think I processed it too long in the food processor. Im not sure though, I am not an expert on crusts (yet!). My crust was a little too crumbly on the sides (they broke when I tried to cut slices) and not crumbly enough on the bottom. The cocoa powder I used in the crust was Valrhona, which was also used to dust the top of the tart.

Making the chocolate filling was quite easy as well. The recipe uses chocolate with a 70% cocoa content, but I wanted it to be darker still, so I replaced 50 grams of the full 250 grams of 70% chocolate with 85% chocolate. And I used my favorite chocolate Lindt. This recipe takes 2.5 bars of Lindt chocolate, and as you can see from my Lindt stash, I have plenty to spare!

By the way, I am now officially using Instagram, so be sure to follow me if you are interested in seeing my baking going on behind-the-scenes! As a preview, heres a look at the making of this chocolate ginger tart

Crystallized ginger, eggs, my mixing bowl and favorite whisk, and scraps of chocolate crust!

I was very impressed with the final result of this recipe. The tangy hotness of the ginger paired really well with the dark chocolate. The filling was perfectly baked just set on top, yet still wobbly. This made for a delicious mousse-like center. It was just gorgeous.

This tart needs to be stored in the refrigerator. I cut mine into slices before placing in the fridge for storage. The filling will harden when chilled, but it can be warmed up again by a quick blast in the microwave I did one slice for about 15 seconds on 50% power to return the center to its original mousse-like texture. If you do plan on storing this in the fridge, only add the crystallized ginger on top *just* before serving, otherwise, the ginger will sweat out a bit of liquid in the refrigerator, leaving an unattractive pool sitting around each piece of ginger!

Chocolate Ginger Tart
Adapted from Matt Moran and MasterChef Australia magazine, issue 25
Serves 6-8

Ingredients
300ml pouring cream
1/2 teaspoon finely grated fresh ginger
55g (1/4 cup firmly packed) brown sugar
250g dark chocolate (70% cocoa solids), finely chopped
60g unsalted butter, chopped
3 eggs, plus 2 egg yolks
150g crystallized ginger, chopped
Dutch-processed cocoa powder, to dust
Thickened cream, to serve

For the pastry:
250g (1 2/3 cups) plain flour, sifted
2 teaspoons ground ginger
2 tablespoons Dutch-processed cocoa powder, sifted
55g (1/4 cup firmly packed) brown sugar
140g unsalted butter, chilled, chopped
1 egg yolk

Method
For the pastry, process flour, ginger, cocoa and sugar in a food processor until combined. Add butter and process until mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons chilled water, then process until mixture just comes together. Shape into a flat rectangle, wrap in plastic wrap and refrigerate for 30 minutes.

Remove pastry from refrigerator and leave for 5 minutes to soften slightly. Roll out pastry on a lightly floured surface until 3mm thick and use to line the pan. Trim edges, making sure to leave a 5mm overhang. Refrigerate for a further 30 minutes.

Preheat oven to 180C. Prick base of pastry with a fork. Line tart shell with baking paper and rice, then place on an oven tray and bake for 10 minutes. Carefully remove paper and rice, then bake for a further 8 minutes or until pastry is dry.

Meanwhile, to make the filling, place pouring cream in a saucepan over medium heat and bring almost to the boil. Remove from heat, add grated ginger and sugar, and whisk to combine. Leave to infuse for 10 minutes.

Melt chocolate and butter together in a heatproof bowl over a pan of simmering water, being sure not to get any water in the mixture. Stir until melted and smooth. Remove bowl from heat and cool for 5 minutes.

Strain infused cream into a large bowl, then whisk in eggs and egg yolks. Gradually pour chocolate mixture into the cream, whisking until combined.

Scatter 100g crystallized ginger over base of tart shell, then pour over chocolate filling. Bake for 20 minutes or until surface is just set and the filling is still wobbly. Cool to room temperature, then refrigerate for 1 hour. Dust tart with cocoa powder and scatter with remaining ginger. Serve with cream.

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Dark Chocolate Mocha Truffle Tart Baking Bites This Dark Chocolate Mocha Truffle Tart will definitely satisfy anyones chocolate cravings. A buttery tart shell is filled with a smooth, velvety dark chocolate ... Buy chocolate champagne truffles, handmade chocolate bars ... Handmade chocolate champagne truffles, chocolate bars and chocolate buttons, chocolate wedding favours, chocolate gifts for Valentine's Day, Mother's Day, Birthdays ... dark chocolate tart with gingersnap crust smitten kitchen A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook. BBC - Food - Recipes : Chocolate and ginger tarts The chocolate tarts make a quick and easy dessert. Make it even easier by using ready-made tart cases. Chocolate Caramel Tart Recipe My Baking Addiction Chocolate tarlet shells filled with rich, buttery caramel, topped with a dark chocolate ganache and a sprinkling of vanilla Fleur de Sel. Chocolate, Ginger-Cream and Pear Tart Recipe from Pillsbury.com Create a pastry-chef standout dessert with flaky pastry, creamy pear filling and a just-right chocolate top. You can do it! Bittersweet Chocolate Tart Recipe - 101 Cookbooks The little black dress of my tart repertoire - bittersweet chocolate with a thin brown sugar crust. The filling is a dark chocolate ganache, the consistency of thick ... Everything Thanksgiving: Pumpkin Dessert Recipes - Martha Stewart View Marthastewart's Pumpkin Dessert Recipes collection Also get more food and cooking how-to's, step-by-step instructions, tutorials, and videos from MarthaStewart.com. Ginger Pumpkin Tart Recipe : Claire Robinson : Recipes : Food Network 1 hr 55 min; 2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies); 6 tablespoons butter, melted; 1 (15-ounce) can pumpkin puree, organic if ... White Chocolate & Ginger Cheesecake Preheat the Oven When I first joined twitter (which was some time ago now) I ran a competition for a recipe using my favourite ingredient stem ginger. The prize was to have ...

Apple Pie

Pie is one of those special foods that always makes me remember my family, my grandma particularly. She is the queen of pies and always serves up a banquet of them at Thanksgiving and Christmas. Baking cakes and cookies arent her specialty, she tells me; she can never get them right! But when it comes to making pie crusts and baking her delicious pies, she is the greatest. The ones that always make an appearance at every family gathering are her pumpkin pies and sugar pies. My favorite is the pumpkin pie; its to die for! Unfortunately, since moving away from home, I havent been able to have a slice of any of her pies for years. But inspired by that, I have decided to try to perfect my pastry skills.

My first go at my own pastry was the crust for this chocolate ginger tart. It was okay, but I didnt have it quite right. My next go at my own pastry was the apple pie Im posting about today. Although I do have a version of my grandmas pie crust recipe, I didnt use it for this particular pie. The reason I didnt use it, is that Im not sure how close the recipe I have is to my grandmas original one. She told me on the phone last month that shed mail it to me, but she hasnt gotten it in the mail yet!

I had been wanting to make my first ever from-scratch apple pie for ages it would be great practice for my pastry skills, or lack thereof but never got around to getting the necessary equipment to make one, namely a pie dish! Thats right, I have never owned a pie dish!

My favorite online kitchenware supply shop, Kitchenware Direct, recently offered to send me a few products to review on my blog and I thought that this would be the perfect opportunity to make this apple pie. I received my first ever pie dish, my first set of Australian standard measuring cups and spoons, a pastry board, an apple peeler/corer, and an ice cream scoop, all much needed supplies that I didnt have.

To get started on a pie, you first need to make the pastry. If youre doing it the old-fashioned way, like my grandma, you can use your fingertips to mix together some flour, salt, sugar and butter, and then add some ice water, being careful not to overwork the dough. Or, you could do it the more modern way, like I did, and do the same thing in a food processor. I used Martha Stewarts pate brisee recipe. Im not familiar with making pastry, so I dont actually know what the stages of forming the dough should look like. I did a bit of guesswork, then refrigerated the two discs. While the dough was chilling, I got to work on the apples. I should mention that from this step onward, my 6-year-old daughter was helping me.

Coring, peeling and the slicing the apples was a breeze with this medieval torture device-looking contraption, commonly called an apple slinky.

I first heard about and used one of these devices while working in my daughters school canteen last year, although I used it only about two times. I found it quite tricky to use and a real bother to clean. However, it did its job well, from what I could see, and sliced the apples really neat into a springy spiral! I thought that this would make the task of coring, peeling and slicing 2kg of apples easier. I was right!

Look at that cool springy apple! Okay, I do have two complaints about the apple slinky. First of all, yes, it is a pain to keep clean. Ive had it for just over a week and have been using it at least once a day for the kids apples (they love it!) and the metal parts on it are already rusting, despite my using a towel to dry it and sitting it in the warm sun in the kitchen window to help dry it. My second complaint, well, I guess its more of a complaint about my countertop, really its not smooth and therefore the suction cup base of the slinky does not adhere to the countertop. For the pie, I ended up suctioning the slinky on to the pastry board, which helped a bit. You really need the slinky to be stable, as you have to apply some force (not much though) to get the apple cored and peeled. You do have the option of leaving the skin on with the apple slinky, just so you know. And it actually is much easier to use than I first thought.

After the apples were finished with their journey through the slinky, my daughter just broke off the circular shapes and tossed them into the bowl to mix with the warm spices of cinnamon, nutmeg and allspice and a splash of lemon juice.

And these measuring cups and spoons! Does anyone else have a real thing of measuring cups and spoons? I have previously been using a set of plastic KitchenAid-brand measuring cups and spoons. These are in US measurements, so when I follow an Australian recipe, my measurements are a little off. With this Australian standard measuring set from Avanti, this will no longer be a problem for me. These cups and spoons are just gorgeous and made of heavy stainless steel. Besides Katie, my pistachio-colored KitchenAid stand mixer, these cups and spoons are my favorite thing in my kitchen!

Each cup has the capacity embossed into the handle, both in cup size and milliliters

as do the measuring spoons. This set even includes a 1/8 teaspoon. The only other one it should have is a 1/2 tablespoon (my KitchenAid spoons have this one). Included in this Avanti measuring set is also a set of those crazy tad, pinch,"dash and smidgeon measurements how awesome is that! No more guesswork for that questionable pinch of salt!

Now to roll out that pastry

on the glass pastry board. What I most like about this board is the fact that its glass it stays cold and keeps the pastry easy to work with. It also has measurements (both in inches and centimeters) printed on it to so you know exactly how big to roll out your pastry it couldnt possibly be more helpful! It is a little bit larger than most of my kitchen cabinets though, so storage could be an issue with this particular board.

Next, we lined my new pretty red pie dish from Chasseur with our pastry. And put my new pie bird (not from Kitchenware Direct) right in the middle! How cute is that thing! A pie bird (also known as a pie vent, or pie funnel) helps steam escape while the pie is baking, basically serving the same purpose as cutting slits in the top crust. We then piled the spiced apple mixture inside the dish and around the bird and drizzled dulce de leche on top of the apples.

After covering the top of the pie with our second crust, brushing it with egg wash and sprinklingdemerara sugar on top, it was ready for the oven. It took about 1 1/4 hours. During this time, my daughter went off to play some games on the iPad and I enjoyed the delicious smell of apple pie wafting through the house.

I couldnt even get a picture of the whole pie because I couldnt wait long enough to dig in! Okay, so when I dug in, I was a bit disappointed. I hadnt done well for my first ever apple pie. Maybe it looks good, but what I first noticed was that the crust was too crumbly. Secondly, the dulce de leche kind of had a curdled appearance to it, not attractive at all. It did taste very nice, but I was too disappointed in these two major flaws to enjoy it. In the recipe below, Im not even going to add the dulce de leche to the list of ingredients!

With regard to the crust, I got a few suggestions that maybe my ice water wasnt cold enough. Or maybe I overworked the dough. Or maybe it was because my calculations for the flour werent correct; if youve been following closely enough, youll realize that I used my Australian measuring cups for a recipe originating in the US (I tried to adjust it accurately, though)! Whatever the case, I clearly have a long way to go before I could even come close to living up to my grandmas pie crusts.

Despite my disappointment, I served up the first slice of the pie with a scoop of ice cream and a drizzle of dulce de leche. I love this ice cream scoop from Cuisipro, by the way. Its shaped just right to get into the corners of the ice cream container and most importantly, it makes a perfect round scoop! It also feels great in my hand, and is actually quite heavy.

This post wouldnt be complete without telling you what my daughter said about the pie we made together. When the pie was out of the oven and had cooled down enough to take a slice from, I called her in to have a look at it. She looked at it and I could tell by the look on her face that something troubled her. What is it?, I asked. She paused and looked kind of embarrassed and hesitant. She finally said, slowly, It doesnt actually look like a pie, but you tried your best.. After an initial few seconds of shock, I couldnt help but burst out laughing! I had to remind her that she had helped with the pie as well, so if she didnt think it looked like a pie, it wasnt all my fault!

What is your favorite pie? Or your favorite pie recipe? Is there a special type of pie that conjures up happy memories of your childhood?

Apple Pie
Serves about 10

For the filling:
Loosely adapted from Ina Garten

Ingredients
4 pounds Granny Smith apples, peeled, cored and sliced
2 tablespoons freshly squeezed lemon juice
1/2 cup sugar
1/4 cup all purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 egg, beaten with 1 tablespoon water, for egg wash
2 teaspoons demerara sugar

For the pastry:
Adapted from Martha Stewart

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter chilled and cut into small pieces
1/4 to 1/2 cup ice water

Method
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

Meanwhile, prepare the apple filling by mixing together the apples, lemon juice, sugar, flour, salt, cinnamon, nutmeg and allspice in a large bowl.

Preheat oven to 400F.

Roll out the dough on a lightly floured surface until it is big enough to line a 10-inch pie dish with a 1/2-inch overhang. Gently press into the dish. Fill with apple filling.

Roll out the second disc of dough until it is big enough to cover the top of the pie dish with a 1-inch overhang. Tuck the edge of the pastry under the edge of the bottom pastry and crimp together with your fingers or a fork. Brush with egg wash, sprinkle with the demerara sugar and cut 4-5 slits in the pastry.

Place on an oven tray and bake for 1 to 1 1/4 hours, until crust is golden. Serve warm with a scoop of ice cream.

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Biscoff Pumpkin Pie

This post is full of exciting stuff; I dont even know where to begin! Its got Biscoff, its got pumpkin pie, its got my first successful attempt at making my own pie crust! But first of all, what is it that I actually baked thats gotten me so excited?

Its a Biscoff pumpkin pie! This recipe puts a spin on the traditional pumpkin pie by adding Biscoff spread to the pumpkin filling. The result is delicious!

The base recipe comes from last months issue of delicious. magazine. The original recipe is written by Valli Little, my favorite recipe creator from delicious. magazine. Pumpkin pie has always been my favorite pie and the one traditionally served at every single Thanksgiving family get-together as I was growing up. My grandma always makes her pies from scratch and Im pretty sure her pies are the best around. Ive even been trying to live up to her pie-crust making skills lately by having a go at making my own crusts. I havent been 100% successful, but my attempts were not bad. With this Biscoff pumpkin pie, however, I really nailed it! Im super proud of this pie!

Youd think that an Australian couldnt get a pumpkin pie right, but Valli did an amazing job. I took her exact recipe, for pastry and filling, and simply added 1/2 cup of Biscoff spread to it. Im quite certain that you could do this with your own pumpkin pie recipe as well. I will note that Vallis recipe includes roasting and pureeing a pumpkin, but I amazingly found Libbys pureed pumpkin at Thomas Dux so I used that instead. You normally wouldnt find Libbys canned pumpkin in Australia, so this was quite remarkable!

When the pie is done, simply serve it with a dollop of whipped cream and a drizzle of pure Biscoff spread that has been heated up itll turn into Biscoff syrup when its heated!

I will tell you that this pie does not taste like Biscoff. So dont make it and expect the Biscoff flavor to shine through. Its a very subtle flavor in this pie, which tastes mainly like pumpkin pie. Theres just a small bit of something else, an extra flavor, with the addition of the Biscoff. Add the Biscoff syrup for a more intense Biscoff flavor, though!

Er, I kind of had a little accident while I was placing a slice of the pie on a plate to photograph! Im only sharing this photo because it shows how nice the pie crust is!

My suggestion, add a bit of Biscoff to your traditional pumpkin pie this year and see if anyone notices!

Biscoff Pumpkin Pie
Adapted from Valli Little and delicious. magazine, August 2012
Serves 8-10

Ingredients
450g peeled butternut pumpkin, cut in 2cm pieces*
1 tablespoon honey
1 tablespoon treacle or golden syrup
1/3 cup (80g) brown sugar, firmly packed
1 teaspoon ground cinnamon, plus extra to serve
1/2 teaspoon each ground nutmeg, ground cloves, ground ginger and allspice
400ml thickened cream, plus extra whipped cream to serve
1/2 cup creamy Biscoff spread, plus extra to serve
3 eggs, plus 1 extra yolk

Pastry
1 1/2 cups (225g) plain flour
1/4 cup (35g) icing sugar, sifted
125g chilled unsalted butter, chopped
1 egg yolk

Method
For the pastry, place the flour and icing sugar in a food processor and whiz to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add yolk and 2 tablespoons iced water, then whiz until the mixture just comes together. Shape into a ball, then enclose in plastic wrap and chill for 30 minutes.

Meanwhile, preheat oven to 200C and line a baking tray with a greased piece of foil. Arrange pumpkin in a single layer on the baking tray. Drizzle with honey, then cover with foil. Roast for 30-40 minutes until tender. Place in a colander and allow to drain for 15 minutes to remove excess water. Transfer to a cleaned food processor and whiz until smooth. Set pumpkin puree aside to cool completely.

Grease a fluted 23cm x 23cm round loose-bottomed tart pan. Roll out the pastry on a lightly floured surface to 5mm thick. Line the tart pan with the pastry, trimming the excess, then chill for a further 30 minutes.

Reduce oven to 180C.

Line the pastry case with baking paper and fill with baking weights or uncooked rice. Bake for 20 minutes, then remove the paper and weights and bake for a further 3 minutes until golden and dry.

Place treacle, sugar, spices, cream and Biscoff in a saucepan over medium heat and bring to just below boiling point. Do not boil. Remove from heat. Beat eggs and extra yolk together in a medium heatproof bowl, then add the cream mixture, whisking gently to just combine. Gently whisk in the pumpkin puree until thoroughly combined.

Pour pumpkin mixture into the tart case and bake for 30 minutes or until set but with a slight wobble. Cool, then top with whipped cream and dust with cinnamon. Just before serving, heat about 1/4 cup creamy Biscoff spread until it is syrupy. Drizzle Biscoff syrup over each slice of pie to serve.

*I completely omitted fresh pumpkin and used a tin of Libbys plain pureed pumpkin (not pumpkin pie filling). A full 15oz can can be substituted for the fresh pumpkin, or about 1/2 of one of the 29oz cans (if you have scales, just measure out 15oz, or 450g). You wont need to do anything else to the canned pumpkin, just simply whisk it in, straight from the can, as per the recipe.

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Biscoff In Sydney!

Hey Aussies, if youve been wondering what Biscoff tastes like, you can finally taste it for yourself! One of my local shops, The Confectionery Hub, now stocks Biscoff biscuits. If youre not in Sydney, Im happy to post a package or two to you. Its $8 per package, which includes 50 biscuits, plus postage. Just send me an email and Ill get it out to you right away! Australian residents only.

Photo above taken by me of the actual shop where the biscuits are sold, plus a photo of the biscuits on the shelf. If you want to try these biscuits, act now because theyre sure to go fast!

Note that you can use these biscuits for a biscuit-based tart or pie crust; theyd be perfect to lend a caramel-like gingerbready flavor. The biscuits are also lovely with coffee for a light morning or afternoon tea!

Also, fyi, the owner of the shop is working on getting Biscoff spread into her shop! Yay!

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Biscoff Caramel Lotus Bakeries North America Keeping the flame low, add the Biscoff Spread and stir to dissolve. Poor into a gravy boat or sauce dish, and prepare to fall in love. Recipe courtesy of Sydney Wood Biscoff Butter Cup Cupcakes the little kitchen Biscoff Butter Cup Filling Add the biscoff spread, unsalted butter, and salt in a ... Sydney @ The Crepes of Wrath July 16, 2012 @ 1:30 pm The Epi-Log on Epicurious.com: Biscoff Cookies and Spreadable Speculaa According to the Biscoff Web site, since being discovered by an airline food supplier ... blogspot.com/2011/07/news.html. I hope to hear from you! Great post! Sydney Wood The Sweetest Kitchen Facebook One of my local shops, The Confectionery Hub, now stocks Biscoff biscuits. If youre not in Sydney, Im happy to post a package or two to you. Brownies and Bars Tasty Kitchen: A Happy Recipe Community! Biscoff Butterscotch Bars. by burntapple and filed in Brownies and Bars, Desserts ... Sydney Special Slice. by Kelsy and filed in Brownies and Bars, Desserts. Super duper ... Cookie Queen Kitsch'n: A Maggie Beer Roast Chicken with Parsnip ... I want to share a fabulous meal with you today that I have made twice ... Biscoff In Sydney! The Sweetest Kitchen Blog Archive Chocolate & Biscoff ... Its been one year since I bought a Zoku Quick Pop Maker. It was the start of winter here in Sydney and here I was making popsicles. Crazy. RECIPES Lotus Bakeries North America - Biscoff Blog A delicious recipe with Biscoff Spread, courtesy of Sydney Wood. Biscoff cookies caramel flavor is a natural fit for this sauce recipe! Biscoff Banana Milk Shake Cookie Queen Kitsch'n: Creamy Asparagus & Fennel Soup Here is a quick recipe for a soup that takes approximately an hour in the ... Biscoff In Sydney! The Sweetest Kitchen Blog Archive No-Bake Chocolate Biscoff Bars Im almost out of Biscoff spread! Er, well, Im scraping the bottom of jar 1. ... Reader Favorites. Biscoff In Sydney!

Melting Ice Cream Cake

A little over 7 years ago, I was staring into my babys wide open eyes, wondering what on Earth shed look like and what shed be like once she grew up. Wondering what sort of things shed be interested in and what sort of conversations we might have one day. It seems like only a few months ago I was wondering these sorts of things about her.

Now shes bringing homework home from school that she needs to do research on using the internet, or even making her own PowerPoint presentation. Yes, its true, and shes only in year 1 (1st grade, in other words)! Its insane. She has friends over, she goes to her friends houses, shes very artistic and funny. Thats my girl, all grown up now.

And she wanted her 7th birthday party to be all about ice cream. Coincidentally, just a few weeks before she told me this, I had found this ice cream cake via One Charming Party. I had bookmarked it because it just simply looked awesome. When my daughter told me about her ice cream party, I knew exactly what her cake would look like. She didnt want me to tell her about her cake, so I had to keep it a surprise until the morning of her birthday party (that was so hard!).

The original cake from One Charming Party was a real ice cream cake with a real melting ice cream cone on top. I didnt want to take it that far, so this is a real cake and the recipe (cake, frosting and ganache) is based off the cake I made for my own birthday; the only difference is that I didnt add strawberry flavoring to the frosting. And just fyi, I used Americolor Soft Pink gel for the pink in the frosting. The ice cream in the ice cream cone is actually a chocolate muffin, which was a brilliant idea for an alternative to real ice cream from my friend Kell, at Blackcurrant Photography. I froze the muffin in the freezer, then used a sharp, serrated knife to shape the muffin into a shape that resembled a scoop of ice cream. The melting ice cream look was achieved by using Ice Magic, or Magic Shell. It froze quickly on the muffin, but took longer to freeze for the pool on top of the ganache!

I assembled this cake from about 4:30am on the morning of my daughters party. And I was only up that early because my 3-month-old baby woke me up! At about 7am, I went up to my daughters room to find her awake and already dressed! She was excited to see her cake, so I walked down with her and held her eyes closed until she was standing just in front of it. I removed my hands from her eyes, and her eyes lit up with amazement! It was great to see her reaction to it, she loved it! Even my husband, who is usually not supportive of my baking, said it looked like something off of MasterChef. The verdict on the cake was unanimous everyone who saw it (and tasted it), loved it. Awesome!

I dont have any photos of the inside of the cake. It has two layers, and it looks (and tastes) pretty much exactly my own birthday cake did. Each party guest got a slice of cake and a scoop of ice cream that they could add their own toppings to. The kids loved this and one claimed that it was the best party she had ever been to!? Well, Im pretty sure there have been better parties than this one, but it was nice to see the kids having such a great time!

This cake can easily be made with any flavor of cake and frosting you wish. To make it exactly like mine, follow the recipe below. Ive included basic assembly instructions, which actually make it sound a little more difficult than it really is. If you make this cake, please let me know and share a photo!

Melting Ice Cream Cone Birthday Cake

Chocolate Cake
Adapted from Sweetapolita
Makes 1 2-layer 8-inch cake

Ingredients
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup dark cocoa powder (I use Valrhona)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
75ml (2.5oz) vegetable oil
140ml (5oz) buttermilk
130ml (4.5oz) espresso or strong, hot brewed coffee
2 eggs, room temperature, lightly beaten
1 tablespoon vanilla

Method
Preheat oven to 350 F (180C). Prepare 2 8-inch round cake pans with butter, parchment paper rounds, and dust with cocoa powder. Tap out excess.

In the bowl of an electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with the paddle attachment, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer) and pour into prepared pans. Batter will be liquidy. If possible, use digital kitchen scale and weigh pans for even layers.

Bake for 30 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean. Try not to over bake.

Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

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Vanilla Buttercream
Adapted from Western Star Butter
Makes enough to frost and fill a 2-layer 8-inch cake

Ingredients
250g unsalted butter, softened
3 cups icing sugar, sifted
2-4 tablespoons milk
Pink food coloring

Method
Beat butter in an electric mixer for 10-15 minutes until very light and creamy in colour.

Beat in half the icing sugar for 2 minutes until well incorporated. Add 2 tablespoons milk and beat for a further 2 minutes, then beat in remaining icing sugar for a further 2 minutes. Add food coloring, and more milk if needed and beat until the coloring is uniform. The icing should be fluffy and smooth.

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Chocolate Ganache Glaze
Adapted from Sweetapolita
Makes enough to glaze above cake as shown (with a tiny bit leftover)

Ingredients
115g (4oz) good quality bittersweet or dark chocolate, chopped (I used Lindt 70%)
76g unsalted butter, chopped

Method
Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water; do not let bowl touch the simmering water. Stir the mixture until melted and smooth. Let cool to room temperature before glazing the cake, otherwise the glaze will melt the buttercream.

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Basic assembly:
Youll need
a frozen chocolate muffin
a waffle cone
Magic Shell or Ice Magic, or homemade quick shell
sprinkles

Assemble as per a 2-layer cake, leveling the cake with a sharp, serrated knife if necessary. Fill and frost the layers with buttercream. Glaze with ganache when the ganache is cool, using the back of a spoon or knife to make some ganache drip down the sides of the cake. With a sharp, serrated knife, carefully shape a frozen chocolate muffin into a sort-of ball resembling a scoop of ice cream and chop a bit off the bottom of the ball so that itll sit flat on top of the cake. Be sure itll fit and look right in the waffle cone. Place the muffin on top of the cake and the waffle cone on top of the muffin. Carefully pour Magic Shell over the muffin first and make sure its completely coated. Then carefully outline a pool of melted ice cream with the Magic Shell and fill it in with more Magic Shell you may need to use the back of a spoon to spread it around. When the shell has almost hardened, add sprinkles; if you do it too soon, the sprinkles will sink into the Magic Shell and if you do it too late, the sprinkles wont stick at all. It kind of sounds more difficult than it really is! Its actually quite easy to assemble and will definitely impress everyone!

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Ginger, Cardamom & Pomegranate Syrup Cake

I have a new favorite cake. It comes from an unlikely source, for me Donna Hay. If youve been following my blog or Twitter stream for long, you may remember that I have hit and miss issues with recipes from Donna Hay. The majority of her recipes I have made have ended up either in failure, or I just simply didnt like the end result. Im not a novice at baking (although Im far from being an expert) so I couldnt understand why Id have so much trouble with Donna Hays recipes. I wasnt even overly happy with her box mixes! I eventually came upon my own conclusion that Donna Hay is a food stylist, not a chef. Her food, magazines and products are absolutely stunning, but when it comes to recipes, theyre just not that great. In my own opinion.

I still buy her magazines though. I loved Autumns issue. There were so many yummy-looking recipes to help a cold person warm up over winter. One really stood out for me, which was a ginger, cardamom and pomegranate syrup cake. I wanted to make it, but I wouldnt know where on Earth I could find pomegranate molasses, and I had never opened a pomegranate before (that task always seemed a bit daunting to me). So I set the magazine aside for another day, for if I ever came across pomegranate molasses.

The other week, I decided to visit Thomas Dux for some reason (cant remember what I originally went there for) and discovered a tiny unassuming bottle in the baking section. It was filled with some sort of dark liquid. I bent down for a closer look and read the little words pomegranate molasses. Finally! I hadnt even thought about looking for it in quite some time, but upon discovering it, I bought it immediately and then forgot why I originally went to the shop in the first place.

At my next visit to the grocery store, I bought some fresh pomegranates and upon returning home, I got to work on Donna Hays ginger, cardamom and pomegranate syrup cake. If you follow me on Twitter or Instagram, you got to see some of the steps while I was preparing it

Here is the pomegranate molasses. If you cant find it at any shops, visit Herbies Spices online and buy a bottle to have delivered to your door.

The making of the actual cake itself is laughably easy. Simply place everything in a bowl, stir, pour into your baking pan and then put it in the oven. Thats it. But getting the seeds out of the pomegranate? Not so easy. This is where my confusion about this recipe starts. In the ingredients list, it states 3 pomegranates, seeds and juice removed and reserved. I thought to myself, there isnt any juice inside of a pomegranate, is there? No, there isnt. Unless you pop some of the seeds. Well, I spent the entire hour while the cake was baking removing seeds from the pomegranate. I followed some instructions online (using method 2 on that post), just basically making some slits in the pomegranate, pulling the fruit apart and loosening the seeds. Yes, it messy, but oddly enough, despite all the warning about the juice sprays staining, and despite the juice spraying everywhere during my attempt at deseeding this thing, absolutely nothing got stained not even the shirt I was wearing!

Okay. So how was I going to get pomegranate juice for the syrup, especially if I needed the seeds to adorn the top of the finished cake? Well, I glanced into the bowl in front of me, which held the seeds from 3 pomegranates, and I decided that I had more than enough seeds to decorate the top of the cake. I scooped out a rounded handful of the seeds (as the recipe doesnt state how much juice you actually need) and put them in the blender to juice them. I strained this in a sieve, and added that juice to the sugar to make the syrup, which you see in the last frame of the photo just above this paragraph (its a photo of the juice on the cake).

The cake smelled delicious while baking in the oven. It was such a warming smell. When it was done, I poured the sticky pomegranate syrup on top of the hot cake and let it cool. I also poured a couple of spoonfuls of the syrup in with the seeds and gave it a gentle stir to give them more of a glossy sheen. When the cake was cool to the touch, but still just ever-so-slightly warm, I placed the pomegranate seeds on top.

That was a frustrating task, actually, as the seeds kept rolling off the edge of the cake! Not to worry though, the stickiness of the syrup eventually held them in place. How beautiful does it look! I was quite pleased with the appearance of my cake, but I knew the real deciding factor was going to be when I finally stopped taking photos of it and tasted it. Would this cake restore my faith in Donna Hays ability to write a recipe that ended up as tasty as it looks in her photos?

It was actually so delicious that I couldnt find words to describe it. Even now, I have a little trouble. The cake is heavy and dense, but only just. It actually is a perfect texture for the kind of cake that it is. The pomegranate seeds lent an interesting flavor and texture to the overall taste. Mind you, this was the first time I had ever tasted fresh pomegranate seeds. Little bursts of juice from the seeds lit up each bite. But what I enjoyed about this cake the most was its depth of flavor. It is full of the kind of thing that you seek comfort in on cold nights. Wow, I really am lost for words, I cannot describe it!

Did it restore my faith in Donna Hays recipes? Well, this cake was out-of-this-world amazing, thats for sure, but I have no way of knowing, yet, if the next recipe I try will be fantastic or not. But Im definitely more willing to give her a recipes another chance!

Now some other notes about the cake I have read online that if you cant find pomegranate molasses, just leave it out. Substitute more treacle, perhaps. If you cant find treacle, maybe golden syrup or dark agave nectar might work.

I didnt have a 24cm round cake pan, so I went out buy one and could only find a 23cm springform pan. I bought it to use, and it worked just fine.

I had tons of leftover pomegranate seeds. Perfect for juicing!

How does the cake taste on the next day? Youd expect the flavor to enhance, right? I dont think it did. I kept it in the refrigerator because of the seeds, although it probably would have been alright at room temperature since its been so cold here. The next day, the cold cake felt like a brick it was super heavy and dense. A quick blast in the microwave took care of that, and while it still tasted nice, it didnt have that depth that it had fresh from the oven. Therefore, I am going to recommend that if you make this cake, plan to serve it all in one day and as fresh from the oven as possible (while its still soft and slightly warm).

I still have one lingering question about this recipe, however, which is, how much juice is needed to make the syrup? If I ever find out, Ill let you know. UPDATE! I inquired about this on Donna Hays Facebook page and her team responded within 2 minutes. They said that each pomegranate will yield about 1/4 cup, or 60ml, of juice. For the syrup, you should use about 3/4 cup of juice to make the syrup. I then had to ask about whether we should be placing the seeds in the blender to juice them, as there wasnt any juice in the pomegranates, except within the seeds. Their reply was that there should have been enough juice in the bowl collected from deseeding the pomegranate. But if there wasnt enough juice, placing the seeds in the blender is fine. However, I did see somewhere online that someone actually a purchased a bottle of pure pomegranate juice to use in the syrup. Doing it this way, you could just buy one pomegranate and one bottle of juice use the seeds from the fresh pomegranate to adorn the cake, and 3/4 cup of juice from the bottle for the syrup.

Ginger, Cardamom & Pomegranate Syrup Cake
Adapted from Donna Hay Magazine, Issue 62, Autumn 2012
Serves 8-10

Ingredients
1 cup buttermilk
2 eggs
1 1/3 cups dark brown sugar
1 tablespoon pomegranate molasses (see notes)
1/2 cup treacle
100 grams butter, melted
1 teaspoon ground ginger, sifted
1/4 teaspoon ground cardamom, sifted
3 cups plain flour, sifted
1 teaspoon bicarbonate of soda, sifted
3 pomegranates, seeds and juice removed and reserved*
3/4 cup caster sugar

Method
Preheat oven to 160C. Lightly grease and line a 24cm round cake tin.

Place the buttermilk, eggs, sugar, molasses, treacle and butter in a bowl and whisk to combine. Add the ginger, cardamom, flour and bicarbonate of soda and whisk to combine. Pour into prepared tin. Bake for 1 hour, or until cooked when tested with a skewer.

Place the pomegranate juice and sugar in a bowl and mix to combine. Pour over the cake and allow to cool completely in the tin. Remove cake from the tin and sprinkle with the pomegranate seeds to serve.

*You should have about 3/4 cup of pomegranate juice. If you dont have enough juice, place some of the seeds in a blender and then strain out the juice. Alternatively, buy a bottle of pure pomegranate juice to use; this would mean youd only need to purchase 1 fresh pomegranate (to get the seeds from to adorn the cake).

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