Tis the season...

So, on wondering what to feed my loved ones this Christmas I went on a google 'google' ;$
I made this lil number to bring to our Playcentre Training Evening in Epsom.
It is Super Scrummy and easy to make! I call it the Phat Fat Brownie! Take your favourite brownie recipe and smother a whole lotta chocolate butter cream over the top! Drop oodles of crushed oreo cookie or an alternative favourite, like mint slice or even squiggle tops!
If you would like a fab choc brownie recipe... Simply email me! :)
info@blissfulbrownies.co.nz

Another super easy one which I think suits our seasonal celebration very well with the abundance of strawberries now, Santa Hat Brownies! This lil number I found on daisyt13.wordpress.com. Which was originally adapted from ericasweettooth.com
Upon gazing my eyes all over Erica's site, I just couldnt resist! So, to follow there will be alot more I will be trying from her collection of scrummy numbers!

 Again, take your favourite brownie recipe. Use a circular cookie cutter to form this super sharp shape! Pipe a circle of  mascarpone (my preference) or your fav flavoured butter cream (colourless). Pop your strawberries atop securely as shown, then pipe a spot on the top! And there you have it! Santa Hat Brownies!!
Keep a peep on our Facebook page, http://www.facebook.com/pages/Blissful-Brownies/134299786641172
as I will be giving some away this season! Sweet sweet!
I am waiting on a box of candy canes from my cousins. My Aunt and Uncle have a Family business, well they have for a number of years now. Here in Auckland, Horners Confectionery.I have a few lil numbers I am wanting to give a go... So, keep a peep out for those too!!
Until then, Happy Baking All! I wish you a safe and exceptionally silly seasonal beginning! lol







Santa Hat Brownie Photograph credit to: Daisy at http://daisyt13.wordpress.com

Holy ______ Batman!!

Well we did it! It all went so fast and in the middle of all the chaos my Lil munchkin slipped while running down the drive and scrapped her knuckles from all the anticipation! My Brother turned 21 on 11/11/2011!!!
I set out to make him a Bat-mobile cake. It turned out better than I had expected! Even he was impressed! (Its quite a challenge to impress a car fiend).
 I'd like to thank all the wonderful people who love to share their experiences and knowledge. Just love American talent! I found some great hints and tips on YouTube, Google images and Blogger.
So, here is my take on the 1989 Bat-Mobile that Michael Keaton drove in the movie (with some extra curvature).

Happy Birthday Mayah!

Birthday pics and Dessert Bar can be viewed on our Facebook page

Happy Baking all! x

Angry Birds!

I have been itching to do an Angry Birds cake so bad that when my Brother's friend asked me to make one for his 21st bash I was like HELL YEAH!!!

Pigs!

This was by far the most exciting to make to date!

 I first saw these birds by chance on a search on bird cakes. I had no idea this was a game til I got well into it! And to finally make one, was so rewarding.

 

Pigs!

 Birds!

  

Bird!

 

Pigs and Birds!

Bird! Yeah hahaha!

Happy Birthday Mikhail!

For Our Playcentre Moms

On Monday our Annual General Meeting was held in Epsom. We provided cupcakes for supper on behalf of our Centre. I heard they made quite the impression to those who attended! So here, for my fellow Playcentre Moms my Never Fail Chocolate Cupcake Recipe. Revised and sure to rise!
Happy Baking! Thank you for visiting x

Chocolate Cupcakes

Preheat oven to 170 degrees cel. Line 24 cupcake papers in cupcake pan

Ingredients;

2 cups flour
1 tsp baking soda
1/2 tsp baking soda
1/2 cup cocoa
2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
2 eggs
1 cup milk
1 Tb white vinegar
1 tsp vanilla essense
1/2 cup oil
 1 cup black coffee

Method;

Sift dry ingredients.
Add sugar, eggs, milk, and vinegar. Mix in oil and coffee.
Beat for 2 minutes.
Pour into lined pans.
Bake at 170 degrees for 15 minutes. 'Sponge' test. If not done let bake for another 5 minutes.
Uncooked? Then keep checking thereafter at 1 min intervals.

Let cool. Ice as desired.

Enjoy! x

Happy Halloween!

Happy Halloween All!
Its been quite a while since I've blogged. I've tried posting photographs of some of what we have been up to. But with no luck! Posting photos on blogger is sometimes a frustrating challenge. Walk away thinking that your images are loading. Only to find that, that some 40 minutes away from the computer, you are right back where you started!
Hopefully I won't have a problem tonight! Hopefully you get to feast your eyes on some of my recent treats I have been putting together over the last twelve hours.
I thought.. Its been awhile since I've treated some of my friends to sweets and what better way to say I'm thinking of you.. than to whip up a batch of Brownies! Last night I baked up a batch of my current flavour Oreo Cookies & Cream Brownies, Chocolate Brownies, Orange Chocolate Cupcakes, and Chocolate Cupcakes!
We have been visiting one of our fav hot spots at the moment to source some inspiration. I've used quite a few sweets n treats from this place. Alot of you would know of The Candyman on Mt Eden Road.
I took my Bub there for the first time and she had a great little wonder.. Exploring through their range of unforgettable sweet indulgence! Check them out. 428 Mt Eden Road, Mt Eden. Its pure Yumness!
We are getting ourselves ready for Halloween tomorrow- too exciting! And with my Brother's Birthday coming.. Its going to be an awesome kick start to November!  Bring on the birthdays (esp mine!:), strawberry picking, bike rides along the bay and swim visits to the beach! I have added the Chocolate Orange Cupcake recipe I used, following this post. Please try it!
Happy Halloween Everyone!

 Oreo Cookies & Cream Brownies!

Chocolate Cupcakes frosted in vanilla butter cream, sprinkled with black sugar. Skinny friend's arm pocking out the side :) Topped with Mini jaw breakers from the Candyman.

Chocolate Orange Cupcakes topped with a 'bone' sprinkled brownie bite.

Chocolate Orange Cupcakes

Cupcakes;

3/4 cup butter

3/4 cup castor sugar

1 cup self raising flour

1/2 cup cocoa

3 eggs

1 orange, the skin finely grated and the juice extracted

Icing;

100 g unsalted butter

4 cups icing sugar

1/4 cup milk

orange or black food colour

Method;

Cream butter with castor sugar in a large bowl. Beat in the eggs one at a time. Add the grated orange rind. Sift in the flour and cocoa. Fold in. Add the orange juice. Place the mixture in individual cupcake cases in a baking tray. Cook at 180 degrees Celsius for 12-15 minutes.

Icing;

Cream butter until pale and smooth. Add milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat until mixture is light and fluffy. Add enough black colouring to get the shade you like. The mixture should be a spreadable consistency. If it is too dry add some more milk. If too wet add more icing sugar.

Decorate as desired.

Enjoy!