I had a sudden hankering to try and make some sugared rose petals..they look so pretty in recipe books. So I tried it out, and also made some cupcakes so there was something to put the rose petals on. Not quite as magnificent as what I've seen in the recipe books...but they tasted good. I'll try these again soon.
1 egg white
1 tablespoon water
1/2 cup caster sugar
Whisk 1 egg white with a tablespoon of water.
Using tweezers to handle petals, brush egg white on gently.
Sprinkle with caster sugar.
Let petals dry for a minimum of 1 hour.
1/2 cup butter
3/4 cup caster sugar
1/2 teaspoon vanilla essence
6 tablespoons milk
1 1/2 cups self raising flower
Cream butter and sugar together and add vanilla.
Lightly beat eggs and gradually add to butter and sugar mixture.
Add milk and sifted flour alternately.
Spoon into greased patty pan cases.*
Bake for 10-15 minutes in a pre-heated moderate oven (180*C).
*I used an icecream scoop to put the batter in the cases...a tip I saw on Nigella recently. It worked perfectly...I ended up with nice even cakes.
Cupcake recipe from "The PWMU Centenary Cookbook."
It is 7am on a Saturday, I have been awake since 6. This is not normal for me. The reason for this bizarre behaviour is that I am stressing about the food I am organising for 15-20 people on both Derby Day and Stakes Day. I am making it rather then getting professional caterers, but I thought I would steal a few ideas from the Cooper and Milla menu... it looks delicious!
My first post, a crowd pleaser, is Yummy Yummy Brownies (otherwise known as classic brownies). I have made these quite a few times now to the delight of those around me - they are so easy. A checkered fabric napkin and glass of ice cold milk are essential when enjoying this chocolate-y treat.
1/2 cup vegetable oil
1/4 cup cocoa powder
1 cup caster sugar
1 teaspoon vanilla extract
3/4 cup plain flower
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 cup chopped walnuts (if desired)
1/2 cup frozen rasberries (if desired)
In a small bowl, combine oil and cocoa until smooth; set aside.
In a large bowl, beat sugar and eggs.
Add cocoa mixture and vanilla to sugar mixture.
Combine flour and salt; gradually add to mixture until moistened.*
Pour into a greased 20cm square baking tin; sprinkle with chocolate chips.
Bake at 160*C for 30 minutes or until a skewer inserted near the centre comes
Cool in tin on a wire rack.
Cut into squares.
*stir through walnuts or raspberries if desired
Recipe derived from 'Cookies, biscuits, bars and brownies' - Readers Digest.