♪ ♫ ‘Picture yourself in a boat on a river,
With Coffee Bean trees and Chocolate Cake skies.
Somebody calls you, you answer quite slowly,
A girl with the Mocha Cake Prize’…   ♩ ♫

Okay, I should stop day dreaming. I have been fasting for the past three weeks. Today is the last day  and so far, all I have been thinking about is my next coffee fix. I can hardly wait!

I decided in the anticipation of tomorrow’s ‘big unveiling’ – a steaming hot mug of magically roasted happiness – I was going to put a twist on the ‘old traditional Chocolate Mud Cake. It needed to be part Coffee and part Chocolate – definition MOCHA. Yep, thats right folks, a velvety (yet still noble) slab of heavenly mocha bliss.  So ladies and gentlemen here i present to you, * drum roll please *  THE MOCHA MUD CAKE  *Ta Dahh* (Hey do  you hear that roaring-cheering crowd or am I just day dreaming again?).

The Ingredients:

250g butter, chopped
3 eggs
2 tsp salt
200g dark cooking chocolate
45g cocoa powder
2 tbs dry instant coffee
4 tsp vanilla essence
1/2 cup plain flour
1 cup self-raising flour
1/3 cup buttermilk
1 cup sugar

Oh and you will also need 1kg of Chocolate/Coffee cravings (Just kidding)

How did I do it?

Preheat oven to 150°C if its fan forced 160°C if not. lightly grease a cake pan with melted butter.

Put the butter, chocolate, coffee, and vanilla in a plastic heatproof bowl and then into the microwave for 20 seconds. Keep pulling it out and go stir-crazy every 20 seconds with a metal spoon until everything melts and is as smooth as ‘Brad Pit is in just about any movie’.

Now add the salt, sugar, self raising AND plain flour, cocoa, buttermilk and egg to Brad Pitt- ahem, I mean the chocolate mixture – Focus Shell, focus, and stir until its all combined.

Pour your bowl full of scrumptiousness (sure thats a real word), into the cake tin and bake in oven for 1 hour.  As with all cakes you bake, make sure you test with a knife before pulling out of oven. I know it’s supposed to be MUD cake but that description doesn’t need to be taken quite so literally.

So there you have my Mocha Mud Cake. To decorate, you can go whipped cream, strawberries and my favorite white chocolate curls. Think of me tomorrow when I have my first cappuccino in three weeks…

– S.


Cupid’s Lovely Cupcakes


*  *  *

Roses are red,
Violets are blue,
Sugar is sweet,
And so are these cupcakes…

*  *  *

February 14th is a day of love and a day of getting shot in your bottom by a short chubby toddler armed with a dangerous weapon. Yep, I’m talking about Cupid the LOVE Doctor. Its the day of traditional candlelit dinners, boxes of chocolates and flowers.
I decided to sidestep tradition and make my beau chocolate cupcakes with red icing. After all, red is the color of Valentines Day (although I’m really not sure why. Maybe its the color of blood from being shot in the hindquarters by the matchmaking Cherubs corpulent projectile dart).
110g dark chocolate
3 eggs
1 cup water
1 1/2 cups self-raising flour
1/2 cup plain flour
1 1/4 cups brown sugar
125g soft butter
1/4 cup cocoa powder

Using electric beaters, mix all ingredients in a bowl for 3 minutes.
The pour into cupcake patty pans and place in a pre-heated oven at 160°C for 25 minutes

Once cupcakes have cooled you can prepare the icing
200g butter or margarine, at room temperature
1 1/2 cups pure icing sugar, sifted
1 1/2 teaspoon vanilla essence
red food coloring

Add all ingredients EXCEPT the red food coloring and use electric beaters for two minutes then you separate half the icing into a separate bowl and add about 1 cap of coloring. I suggest you start with less and keep adding more to get the deep red color.

Next pipe the white icing around the outside of the cupcakes and then fill the inside with the red.

Don’t forget to save some for your Valentine now…



– S.

Aussie Flag Jelly

After my last post, I was still in Australia Day celebrations mode. I decided to release the energy with some more JELLY! I have seen stained glass Jelly recipes floating around, but I decided to put a twist on the design in the spirit of our National holiday. So, I got thinking. Why not use the colors from our Aussie Flag and make it wobbly.

I have also heard this recipe called ‘Broken Glass Jelly’.

For this, I made up red and blue jelly separately. Although, instead of adding 2 cups of water in total, only do half. That way the jelly is nice and firm for what we are using it for.

*   1 can sweetened condensed milk

*   2 Tablespoons of unflavored gelatin

*   2 x red Jelly packets

*   2 x Blue Jelly packets

First, make up the red and blue jelly separately. Remember – Only add ONE cup of water and not TWO like the packet states. You dont want a squishy flag now do you …

Let the jelly’s set in the fridge for two hours.

Next chop them up into cubes and place them all together in a new container.

In a seperate jar, add the 2 tablespoons of gelatin and add 1/2 cup cold water. Let this sit for 1 minute then stir. You should see a gluggy mess.

Now add 1 1/2 cups of boiling water and stir until its all disolved.

Time to add the yummy milky goodness we call sweetened condensed milk.  I think I need to warn you, this stuff tastes amazing so dont be tempted to dip any fingers in… There wont be any left for the jelly otherwise.

Okay now stir the milky gelatin and leave to cool on the bench for about three to four minutes.

… here is were you do a happy dance around the kitchen table to Australian tunes while waiting for it to cool.

Done dancing? Right, now we are ready to pour the whole mixture into the jelly cubes.

Put the whole container into the fridge and chill for three hours.

Once its all set. Turn out the container and slice and your done. Except the part where your everyone’s BFF (Best friend forever) for the next hour.

Enjoy. Now excuse me while I go hide this yumminess in a secret compartment at the back of my fridge before anyone discovers it….




– S.

Australia Day Jelly Dessert

Happy Australia Day everyone

On the 26th January every year is Australia day, its the official National day of Australia. The Aussies fire up their BBQ’s in their thongs and face paint, and play backyard cricket using their Esky cooler as the wickets. All this whilst in the company of family and friends makes for a great day to pay tribute to the arrival of the First Fleet – 11 Ships that first docked in Sydney Cove in 1788.

A big tradition on Australia Day is to make something Australian to eat. Some of our countries well known foods are:

Anzac Biscuits – A sweet biscuit with rolled oats
Bangers and Mash – Sausages and mashed potato
Damper – Bush bread made over hot coals on a camp fire
Lamingtons – A sponge cake covered in chocolate icing and coconut
Pavlova – a meringue based dessert filled with cream and summer fruits
Stubby – Small bottle of beer
Vegemite – Spread on toast or sandwiches
Chiko Roll – Deep fried savory roll similar to a spring roll
meat pie – diced mince meat and gravy in a pastry case

What I made here is a Gelatin dessert. In Australia and most of the Commonwealth Nations we call it Jelly. However in America and Canada its called Jello. They refer to what we call Jam, as Jelly over there.

This is a simple recipe made up of the colors of the Australian flag. Simply make up a packet  of red jelly then pour into a glass or desert dish, chill in fridge for an hour. Once set make the second color and again pour on top then chill for an hour. Once it is ready, add some thick cream on top and you have yourself one extremely simple and delicious Australian flag dessert. Hmmm, now I think I think your ready for the most important and final step… Add spoon and eat!! Nom Nom nom



– S.