"Criminally Good" Cream Cheese Chocolate Brownie

Since we introduced this brownie at the Cakery it’s been disappearing almost as fast as we can make it (I may be responsible for some of those disappearances). When we opened on Sunday at 9am a couple promptly walked in and ordered two pieces. Brownie for breakfast? Sure, why not!

I’ve been hesitant about baking brownie for the shop as I’m a rather fussy chocolate lover. Everything about whatever chocolate item I may be devouring at the time needs to be just right - texture, taste, balance of sweetness - the whole experience. I take it very seriously. 

For me this brownie hits all the right spots. My partner thinks it’s a little on the gooey side, a little too mousse-like, but for me it’s up there with the best. It’s grin inducing and even prompted one lady to say “oh my giddy aunt” when we served her up a freshly baked slice. I quite enjoyed that response. I was also recently told it was "criminally good" and that I should be in jail. I think that says it all.

Bake this brownie and bask in the many delights that it brings.

Criminally Good Chocolate Cream Cheese Brownie

Brownie:
320g dark chocolate, chopped 
180g butter
3 eggs
1 egg yolk
300g white sugar
1 tsp Heilala vanilla extract 
100g flour
30g Dutch-process cocoa
1/2 tsp salt

Cream Cheese swirl:
250g cream cheese
60g white sugar
1 egg
1/2 tsp Heilala vanilla extract

Melt the chocolate and butter together until smooth. Meanwhile, beat the eggs and sugar until pale and thick, add the vanilla. Sift together the flour, cocoa and salt. Fold the melted chocolate mix into the egg base, then fold in the sifted ingredients. Place two-thirds of the mix in a lined baking tray (my tray was roughly 28cm x 15cm). In a clean bowl beat the cream cheese swirl ingredients together until smooth. Dollop the over the brownie base and top with the remaining brownie batter. Swirl a little with a knife. Bake at 170C for 35mins if you like it on the gooey side or 40mins if you prefer things a little more cooked. The sides will rise up and the centre should be a little wobbly - the sign of brownie perfection. This brownie is great stored in the fridge as it improves the texture. 

Tip: Don’t try to make this brownie ‘healthier’ by using low-fat cream cheese, it has a different baking consistency to full-fat cream cheese and just won’t work. 

Spongedrop Cakery - opening soon!

This week instead of sharing a recipe I’m sharing some exciting news. For the past twelve months (that's no exaggeration!) I’ve been working on opening a shop - somewhere that I can share with you my passion for baking, beautiful things and great coffee. I can now say that after all these months, years even, of planning and preparation it is finally happening!

In a few weeks time (Weds 3rd Dec) I’ll be opening the doors to Spongedrop Cakery. Located at 10 Salisbury Avenue, Mount Maunganui, in the site of the old Information Centre on the edge of Coronation Park, we’ll be offering cake, cupcakes, french macarons, coffee and tea amongst other delicious items that are currently in development.

Being located on the edge of a park we’ve opened up one side to let in the sunlight and the pretty tree-studded view, creating a space that I’m picking is going to be a great spot for mid-morning coffee and cake. Or you can pop in and pick up a box of cupcakes to takeaway and share with friends. There will be parking available out back and Coronation Park provides a huge play area for kids so I’m hoping everyone will be able to find something they love about it.

There is still so much to do between now and opening (can you see the fear on Rick's face?) and I know that even when the doors are open we will be a ‘work in progress’ but I’d love for you to come along for the ride! I’ve never undertaken anything like this before so it has been and will continue to be a huge learning curve for me, thankfully I’ve got amazing people alongside me.

This has been a dream since I first started this blog nearly five years ago. I feel absolutely privileged and humbled that somehow this opportunity has come my way. It has been a journey alright, with highs and lows, but I know that once I open my doors and get to greet all of my wonderful supporters it will be a dream come true! We can't wait. x

Rick's 'there is so much to do' face.

Passionfruit Magic Custard Cake

This cake has been popping up on baking blogs and Pinterest pages like nobody's business lately. So of course I had to jump on the band wagon and try it. It's not possible for me to be taunted by a magical cake that somehow (i.e. magically) turns one batter into two layers of custard and cake without attempting to make it myself.

And of course the result had to be shared with you. It's a gem. And actually is a little magical. I don't know the science behind it but you literally do end up with two defined layers of custard and cake. It's pretty impressive. 

Given that this is a 'custard' cake, be warned that it is eggy. If you don't like set custard or egg desserts this probably won't be for you. For me, I love them (witness the joy of Clafoutis) so I could happily munch through a few squares of this beauty. Especially doused in extra passionfruit. Is there much better than passionfruit and custard? Yes, there is - it's magical passionfruit custard cake. 

Passionfruit Custard Cake

120g unsalted butter 
4 eggs, separated
1⁄4 tsp white vinegar 
165g icing sugar
1⁄4 cup passionfruit syrup/pulp
Zest of 1 lemon
120g plain flour
2 cups (480ml) whole milk 
Icing sugar for dusting 

Preheat oven to 160°C (320F) and grease an 8-inch square tin (or similar sized rectangular tin). Melt the butter and set aside. In a clean metal bowl beat the egg whites and vinegar until stiff peaks form. In another bowl use a hand whisk to combine the yolks, icing sugar, passionfruit and zest – it will be stiff to start with but will soften up. Whisk in the melted butter. Add the flour, mix, then add the milk and whisk again. The batter will be very wet. Using the whisk, gently fold in the egg whites, a third at a time, stirring until there are no large lumps of egg white remaining. Pour the batter into your tin and bake for 45-55mins. The top will be golden and the centre will wobble a little. Cool for a few hours, dust with icing sugar and cut into squares. Serve with extra passionfruit for a super tangy hit. Store in the fridge. 

Pear Clafoutis. What's not to love?

People! Meet my new favourite dessert, Clafoutis. 

I can see many winter nights on my couch with a bowl of this custardy, flan-like goodness cradled in my hands. Clafoutis has always intrigued me and I’m disappointed in myself that it took me this long to make it. Clafoutis, where have you been all my life? Oh that’s right, on the tables of French bistros being served up to intellects and artistes (because that's what I think all French people are). Now you’re also snuggling with me on my couch in Tauranga.

Clafoutis is traditionally made with cherries but you can substitute all sorts of other fruits. Originally I was just going to roll with pears until I remembered the glut of feijoas I had out on the lawn. So in they went. And thank goodness for that. Pear and feijoa are a great match together, let alone with a delicious custard blanket encasing them. And did I mention cream? Heavy pouring cream. Oh my.

I read somewhere (i.e. wikipedia) that a clafoutis made without cherries is a 'flaugnarde'. Both are excellent words to say. Either way, clafoutis or flaugnarde, you are delicious and you are most definitely here to stay. Make this immediately, so you too can bundle up on the couch under a blanket and enjoy this deeply comforting dessert. Tonight this is going to accompany a screening of Charlie Chaplin's City Lights. I'm a lucky girl.

Pear & Feijoa Clafoutis

Butter, for greasing

Sugar, for sprinkling

1 large pear

10 feijoas (or use a different fruit if you prefer)

4 eggs

135g brown sugar

100ml cream

190ml milk

1 tsp Heilala Vanilla Extract

½ tsp almond extract (optional)

¼ tsp salt

70g flour

Grease a baking dish with butter and sprinkle sugar over so it sticks to the butter. Preheat oven to 170°C. Whisk the eggs and brown sugar together until pale and fluffy. Combine cream, milk, extracts and salt and stir into egg mix. Sift the flour over top and whisk to combine. Let sit while you prepare the fruit. Core and slice pear into thin wedges and scoop out feijoa flesh, place fruit in a single layer on the bottom of the dish and gently pour the batter over top. Bake for 35mins or until golden and the custard is firm. Sprinkle with icing sugar and enjoy.

                 

*Weekly Tip: If you chill clafoutis it takes on a nice firm texture making it easy to slice into wedges. So, if (for some strange reason) you find yourself with any leftover, it makes a great lunch snack.

V is for Vanilla Cake...

Photo: Greta Kenyon Photography. Location: Post Bank Restaurant.

It’s time to spoil your significant other. Or treat a friend. Every once in awhile it’s nice to put in a little extra effort to celebrate someone or something special in your life. I’m not one to overtly embrace that Valentine’s Day but I’m also not so opposed that I’m going to ignore it! No harm ever came from showing someone a little extra love and if your loved one has a sweet tooth this cake is a perfect way to do just that.

Vanilla and raspberry are one of the best couples I know. They never fight. Always compliment each other and look damn fine side by side too. I think it's the contrast. As Paula Abdul said...opposites attract.

Look at this cake – it’s so pretty and actually does taste as good it looks. Cutting into the lush white cake to reveal the layers of vanilla and raspberry inside is so indulgent. Can you tell I love this cake? I really do. And, I'm pretty sure, so will your better half or best buddy or neighbour or anyone. 

A couple of tips... 

• Make the effort to make the three layer cake. I can't tell you how many times I've heard people say 'ooooh look at the layers!' when they see a three layer cake (two is just standard, four sends them into a frenzy).   
• Don't scrimp on the vanilla. Buy the good stuff (I use Heilala). It's worth it.

For the raspberry coulis and vanilla buttercream recipes click here and here.

Photo: Greta Kenyon Photography. Location: Post Bank Restaurant.

Vanilla Cake

Makes an 8-inch round 3 layer cake

300g unsalted butter

300g caster sugar

1 teaspoon Heilala Vanilla Extract

6 eggs

300g self-raising flour*

Preheat oven to 160°C (fan bake). Grease and line two 8-inch (23cm) round tins. Cream butter, sugar and vanilla together until pale and fluffy. Add the eggs a little at a time, mixing well between additions. Sift the flour over the mix and stir to form a smooth batter. Divide the batter into thirds. Place a third each in the two tins - you will have one third remaining. Bake the first two cakes for 30mins or until the centre springs back when gently pressed. Once cool enough turn out the cakes and bake the third layer. Sandwich together with raspberry coulis and vanilla bean buttercream.

*Weekly Tip: If you don’t have self-raising flour make your own by simply adding 2 teaspoons of baking powder to 300g of plain flour. Sift to combine.

Blueberry Lemon Pan Cake

Wedding season is in full swing so much of my time lately has been spent working on complex and decorative cakes. Whipping up anything from chocolate fudge cakes with dark chocolate peppermint ganache to genoise sponge with fresh raspberry filling. Then decorating them with all kinds of gorgeous finishes, from delicious buttercream to hand-painted fondant. Creating a cake for one of the most important days in a couple’s lives can be a lot of pressure so when I can I like to take it back to basics - which leads me to this lovely cake.

This cake isn’t flashy but it is beautiful. Simply whack the batter into a pan, bake, slice and enjoy. No icing required. No faff. Most ingredients, if not all, will already be in your kitchen – and if blueberries aren’t, they should be! Blueberries are in abundance right now, are delicious and inexpensive.

Thanks to Post Bank Restaurant for the shoot location (they've just opened a cute outdoor courtyard area), to Paper Plane and On My Hand for the pretty props and to Greta Kenyon Photography for the gorgeous pics!

Blueberry Lemon Pan Cake

250g butter

220g caster sugar

1 tsp vanilla extract

Zest of 2 lemons

3 eggs

180ml yoghurt

250g flour

1.5 tsp baking powder

1 punnet blueberries

Preheat oven to 170°C (fan bake). Grease and line a pan (any standard sized pan will do but I used a 18x28cm rectangular one). Cream butter, sugar, vanilla and lemon zest together then add eggs one at a time, mixing well between each. Whisk the dry ingredients together then fold into the creamed mix alternating with the yoghurt. Gently fold in almost all of the blueberries. Spoon batter into the pan and dot with the remaining blueberries. Sprinkle the top with a little caster sugar then bake for 50minutes or until a skewer inserted into the centre comes out clean. Cool and serve wedges cut straight out of the pan. If you do want to fancy it up a little, serve with a dollop of thick yoghurt on the side. 

Weekly Tip: Sometimes berries can sink to the bottom of a cake when baked. Although not necessary for this recipe, to avoid this happening toss them in a little flour before adding them to your batter. 

Royal Icing

The is officially my shortest blog post ever. A recipe for royal icing, used for piping decorative effects onto cookies, cupcakes and cakes. This icing is great for piping delicate, fine lines and details and sets hard. A little goes a long way - you should be able to decorate at least a dozen cookies with this quantity if not two!

Royal Icing
One egg white
300g icing sugar
Lemon juice

In a bowl beat egg white and icing sugar together on a slow speed. You aren't aiming to create air bubbles in this icing, you simply want to gently combine. Keep beating for 5 minutes then add lemon juice a few drops at a time to create a suitable consistency - for piping thin lines (like on these Halloween cookies) you don't want it to be too runny but if you were 'flooding' cookies - which means to fill the area between lines you want the mix to be runnier so add a little more juice. Practice is the best way to get the consistency right. Keep unused royal icing in the fridge covered with cling-wrap pressed directly onto the surface of the icing to keep it from drying out.

Flavours Column: Spooky Gingerdead Men

In the spirit of Halloween I decided to get a little spooky recently and whip up some Gingerdead Men. Actually they are more of a Gingerdead Family, cat included. Which, given that just days after I made these cookies we lost a beloved cat member of the family, sits a little uncomfortably now. I wish it wasn't the case but alas, we can't turn back time. R.I.P. Milly-Moo. I hope your mischevious, stubborn, seriously cute and chunky cat spirit comes to visit us this Halloween. We'd offer you Whiska's Temptations as treats. And you would probably play a trick on us. Just like old times. 

Avoid the tricks on All Hallow's Eve and offer costumed kids these creepy cookies instead. They are so much more impressive than store-bought candy! 

Gingerdead Men 
Published in the Bay of Plenty Times, Weds 23rd Oct 2013

Halloween is on the horizon so this week I’m sharing a fun recipe for ‘Gingerdead’ Men. I picked up the Gingerdead Man cookie cutter when I was overseas but you can find a great selection of Halloween themed cutters at most kitchen stores. Bats, cats, pumpkins, witches, ghosts, your Halloween cookie dreams are covered! 

These cookies make perfect treats for the spooky little trick-or-treaters that come knocking on October 31st. I wish we embraced Halloween more in New Zealand. There’s no harm in acknowledging the ‘dark side’ a little and it encourages kids to use their imaginations. My nephew and niece in America have their costumes ready, as does my brother’s dog Tuesday who will be making her Halloween debut as Wonder Woman (or maybe Wonder Dog).

There are tonnes of ideas for Halloween treats online – Pinterest alone is enough to keep any creative Halloween crafter or baker happy. Be inspired, get spooky and have some fun. 

Ingredients
125g butter 
125g brown sugar 
75g white sugar 
½ cup golden syrup 
425g flour 
2 teaspoons ginger 
1 ½ teaspoons cinnamon 
1 teaspoon allspice 
40ml milk 
1 teaspoon baking soda 

Melt butter, sugars and golden syrup in a saucepan. Bring to the boil and keep boiling for a few minutes, stirring as it bubbles away. Sift flour and spices together into a bowl. Pour the melted butter mix over the dry ingredients and stir to combine. Mix milk and baking soda together and stir into the dough. The dough will be warm so rest it, covered with cling-wrap, for 10mins in the fridge. Heat the oven to 170°C. Roll out the dough on a lightly floured surface or between two sheets of baking paper until 4mm thick. Cut out shapes and bake for 10 minutes. Cool and decorate with royal icing.

Weekly Tip: Roll dough between two sheets of baking paper. This creates a non-stick surface making it both easier and less messy. After cutting your shapes peel away excess dough from around your cookies and bake on the paper as is.

Flavours Column: Homemade Crumpets

Who needs supermarket crumpets when you can make these?! 

Okay, yes, sometimes having a packet of ready-made crumpets on hand does satisfy a quick breakfast/snack need, but there’s no reason why you can’t whip up a batch of your own and keep them in the fridge or freezer. 

They are easy to make, don’t require special ingredients or take a lot of time unlike other breads. The only slightly unusual item you need to make these delicious breakfast treats is round metal rings to cook them in. These are easily found in kitchen shops sold as ‘egg rings’ or simply use round cookie cutters like I did. You might find you already have some rattling around in your kitchen drawer (also like I did). 

This recipe makes at least twelve golden brown crumpets and they are just as delicious freshly toasted from the pan as they are hot from the toaster the next day. I ate them with homemade rhubarb jam. And then with honey. And then with marmite. And then with peanut butter. That is literally what I did. But not one after the other. I swear. 

Homemade Crumpets

Published in the Bay of Plenty Times, Weds 16th Oct 2013

Adapted from Paul Hollywood's recipe found here. 

200g high-grade flour

150g plain flour

2 x 8g sachets of instant yeast

1 teaspoon of honey

350ml warm milk

½ teaspoon baking soda

1 teaspoon salt

175ml warm water

Mix flours and yeast together (the high grade flour helps give structure to the crumpets’ bubbles). Dissolve honey in the warm milk and beat into the flour with a wooden spoon. Continue beating for a few minutes to create a thick, smooth batter. Cover and rest for 30mins. Mix baking soda and salt into the warm water. Beat into the batter until smooth and rest again for 30mins. Heat a frying pan over medium heat and grease with butter or cooking spray. Grease the inside of the metal rings. Sit the rings in the pan and drop a large spoonful of batter into each. After a few minutes bubbles will appear on the surface, wait another minute then gently flip the crumpets over and cook for another 3 minutes. Crumpets are ready when both sides are golden and they feel springy when pressed.

Weekly Tip: Keep homemade crumpets in the fridge or freezer and drop them into the toaster as needed.

Flavours Column: Molly's Apricot Scones

This week’s recipe comes from Molly Wizenberg of the blog Orangette.

You know how most of us have a person we look up to and admire? Someone who we don't actually know but whose personality, attitude and approach to life (and in my case, food) just seem to resonate with you? Well, my person is Molly. 

Author of Orangette as well as A Homemade Life (which I highly recommend) and the upcoming Delancey due out in 2014, Molly is also one half of the podcast Spilled Milk and a contributor to numerous food publications such as Bon Appetit. 

Molly has been blogging about food since 2004. Way back when writing about your life and publishing it online was still a relatively new concept and documenting your every move and sharing it with the world was a rarity. 

What stands out about Molly's writing is her incredible ability to infuse her words with personality and humour, relating recipes back to real life experiences. You don’t just get a recipe - you get a recipe AND a story. Her writing is endearing, funny and very relatable, which is why she has had such success. 

I consider Molly to be one of the OGs of the food blogging world and when she replied to my email requesting permission to share this recipe the inner fan-geek in me squealed just a little in delight. (I'll be keeping the email forever).

Thank you for all the inspiration Molly. For being a real and genuine person who isn't afraid to be herself. And for being so kind as to let me share both this recipe and my admiration of you to the world. 

Considerable gushing will now subside. x

Wholemeal Apricot Scones

Published in the Bay of Plenty Times, Weds 4th Sept 2013

Original recipe can be found here. 

1 cup plain flour

1 cup wholemeal flour

2 tsp baking powder

½ tsp salt

60g cold unsalted butter, cubed

¼ cup sugar

½ cup diced dried apricots

½ cup milk, plus more for glazing

1 large egg

Heat oven to 210°C and line a tray with baking paper. Whisk flours, baking powder and salt in a bowl. Using your fingertips, rub the cold butter into the flour mixture, until there are no butter lumps bigger than a pea. Whisk in the sugar and dried apricots. Mix the milk and egg together and pour over the flour mixture - stir with a fork to just combine (don’t worry if it doesn’t all come together). Turn the dough and any excess flour out onto the bench and press until it just comes together. As soon as the dough holds, pat into a rough circle about 3.5cm thick and cut into 8 wedges. Brush with milk and bake for 15mins or until golden. Molly suggests serving them warm with butter. I'd have to agree.

*Weekly Tip: When making scones, the colder the butter the better. Try freezing it and grating it directly into the flour.

The most delicious buttercream

When it comes to cupcakes, frosting can make or break. There are three frostings that I use for the cakes and cupcakes I create for Spongedrop – Classic Buttercream, Cream Cheese Frosting and Meringue Buttercream. Each with their own unique flavour and texture.

Classic Buttercream is traditionally used on American style cupcakes. It’s sweet, buttery and provides a classic cupcake ‘experience’ – the perfect combination of light sponge and sweet creamy frosting.

Cream Cheese Frosting is Carrot Cake’s accomplice, the two go hand-in-hand and it’s a Kiwi favourite but it also pairs well with other cakes too. It’s creamy and sweet with a mellow tang.

Meringue Buttercream is the most luxurious and one of my all time favourites. Light, velvety smooth and not too sweet, it’s easily flavoured with fruit, chocolate or essence. I love it. Here’s my recipe for this beautiful frosting. It does take more effort but it’s well worth it.

Meringue Buttercream

170g egg whites

375g caster sugar

500g unsalted butter, room temp

Flavouring (vanilla, melted chocolate, lemon juice etc)

Whisk egg whites and caster sugar in a large metal bowl to combine. Place over a pot filled with a small amount of boiling water (creating a double-boiler) and gently heat until the sugar is melted. Whisk often to make sure the egg whites don’t start to cook. It’s an odd theory to heat egg whites without cooking them but it works, trust me. Make sure all sugar granules are melted by rubbing some of the mix between your fingers. Once ready, beat on high speed until the meringue has cooled close to room temperature – it will take at least 10mins. Add the butter a little at a time and keep beating, continuing until all the butter is incorporated. If it’s runny it means your meringue was a little warm when you added the butter – persist with beating and it will soon turn into a beautiful, creamy bowl of the most delicious frosting ever. Add flavouring of your choice.

Weekly Tip: Try using leftover egg yolks to make French Buttercream, this is similar to Meringue Buttercream but has a creamier, richer finish. 

Flavours Column: Fudge that's good for you

I know that's a big statement but I'm pretty sure I'm right. Right? As mentioned in my column (see below) I've done a little research into the ingredients in this recipe to save you the hard work. It was entirely internet based research so don't take it for gospel! But I did try to be thorough. I like to know why I'm adding ingredients to things, if not just for flavour or because they are a recipe necessity.

Finding ways to make more traditional recipes healthier is having a massive surge in popularity at the moment so this fudge is my nod to that. I am a baker however and have a business based on cake so can't be too harsh a critic against sugar, flour, butter and all these things that have been part of our lives (as most of us know it) for, basically, ever. I am all about moderation and try to eat a healthy diet outside of the cake universe I dwell in the majority of the time. And I am completely open to trying new ingredients and making entirely healthy fudge. Especially one that tastes this good.

Okay, so here's the breakdown of the ingredients and my personal view on them.

Walnuts & Almonds
I think we all know these are good for us. They are full of nutrients, protein and essential fatty acids. Eating walnuts apparently improves the sperm quality of healthy young men. I didn't know that until now. I'm guessing you probably didn't either. They are good for your heart, your brain, your skin. That's my understanding. I believe nuts are good.

Raw Cacao Powder
My research into this hasn't convinced me that I need to spend $15 on a small bag of 'raw cacao'. The way I see it, 'raw cacao' comes from the exact same 'cacao' bean that cocoa comes from. The cacao bean being the basis of chocolate. It seems that it may be down to how the cocoa/'cacao' is treated/processed that matters, yet no one website can really firm that up for me. Possibly they are one and the same and the 'raw cacao' is a marketing ploy. I'm just saying 'possibly'. If you don't want to use raw cacao just use regular cocoa.

Medjool Dates
I like these based on their name alone. Dates are the oldest cultivated fruit and medjool dates can usually be found in the fresh fruit section of your supermarket. They are bigger and softer than standard dates you find on the shelf. Dates contain essential nutrients, are high in potassium and have a low-mid GI meaning they release energy slowly as opposed to giving you a sugar 'rush'. They are needed in this recipe to add sweetness and to bind the ingredients. 

Oats
If you are gluten free or coeliac it's best to leave these out as they may not be 100% gluten free. Oats are a whole grain said to reduce the risk of heart disease and improve immune defences. They digest slowly keeping you fuller for longer and, similar to Medjool dates, won't give you a spike in blood sugar levels. Oats are good and just writing this made me want some.

Coconut & Coconut Oil
Another health food ingredient that is everywhere at the moment is coconut oil. For many years experts said it was bad for us, now they have changed their minds. Apparently it can do EVERYTHING. I'm not joking, the number of things listed online that this oil can do is ridiculous! From giving you glowing skin and shiny hair, making you lose abdominal fat, lowering bad cholesterol and increasing good, aiding digestion, boosting your immune system and cleaning your entire house. I've used it as a dairy substitute in baking with good results. I'm leaning towards liking this product, with just a dash of skepticism. 

Chia Seeds
These little black or white seeds don't taste like much so are easily added to almost anything. Sprinkle them on a salad, put them in bread, add to your cereal etc. They swell up when they come in contact with liquid and turn into a gel. It's cool. You can make them into a pudding, like sago. They date back to Mayan and Aztec cultures. 'Chia' means 'strength' and they are eaten for their energy boosting qualities. For such a little seed it sounds like they have a lot to give including omega-3 fatty acids, carbohydrates, protein, fibre, antioxidants and calcium. I like them.

Cinnamon
Cinnamon is said to increase your metabolism. Even if only for a short time I am all for this. It's also said to help control your blood sugar levels. I'm a big fan.

Pure Maple Syrup
Please don't buy the 'maple-flavoured' syrup. Just don't. Have honey instead if you don't want to pay for pure maple syrup. Thank you. Real maple syrup actually comes from the sap of the maple tree, so it's less refined than white sugar and contains more nutrients. It is however, still a sugar (containing sucrose, glucose and fructose), albeit with a slightly lower GI, and is high in calories. It is sweeter than sugar therefore you can get away with using less. 

Just a reminder, these are my opinions only and are based on very top-line research. I like to maintain a healthy level of skepticism towards most things. If you have an opinion on any of the above feel free to share it in the comments below but please be nice :) Otherwise, make this fudge and enjoy it!!

Fudge that's good for you

Published in the Bay of Plenty Times, Weds 19th June 2013

Currently in my cupboard is an excess of fresh walnuts that my mum and nana very kindly foraged for me a few weeks ago. I’ve been shelling them, which has led to a newfound appreciation for the work that goes into the bags of nuts we buy at the supermarket! Don’t get me wrong; I’m not under the impression these nuts are shelled by hand, but still!

This week’s recipe is for Health Spa Fudge. Not the greatest name, but it is great for you. It’s FULL of energy, healthy fats, vitamins, minerals and antioxidants. But most importantly it tastes AMAZING. It’s intensely cocoa-ey, has a soft, slightly crunchy texture and will satisfy any chocoholic.

I used organic ingredients but please don’t fret about this if it’s out of your budget, you can substitute standard products and still enjoy many of the health benefits. Also, if you don’t have things like chia seeds simply leave them out and you can swap raw cacao powder for standard cocoa (which is already high in antioxidants). This fudge is vegan, dairy free and, if you omit the oats, gluten free. Don’t let this put you off! Try this fudge, you won’t be disappointed.

Health Spa Fudge

1 cup walnuts

1 cup whole almonds

½ cup raw cacao powder

10 medjool dates, pitted

½ cup oats

1 cup desiccated coconut

1 TBSP chia seeds

¼ teaspoon cinnamon

3 TBSP coconut oil

1 TBSP real maple syrup

Ganache

½ cup real maple syrup

¼ cup coconut oil, softened

½ cup raw cacao powder

Place walnuts, almonds, cacao powder, pitted dates and oats (if using) into a food processor. Whizz up until finely ground. Add the coconut, chia seeds, cinnamon, coconut oil and maple syrup and whizz again until you have a fudgy consistency. Add a splash of water, or more maple syrup, if it’s too dry. Once you have a firm, fudgy consistency, line a baking tin and press the fudge into the tin. To make the ganache, whiz the maple syrup, coconut oil and cacao powder together. Smear onto the fudge and chill in the fridge for an hour to set.

Weekly Tip: Not all maple syrup is created equal. Buy the best you can but please don’t use ‘maple flavoured’ syrup. It’s not maple syrup.

Flavours Column: Raspberry Meringues

Today a suitably witty, articulate and clever (as my writing so often is) introduction to this post is eluding me. I'm sorry. Instead we'll stick with the classic...  'insert your name' meet Raspberry Meringues. Raspberry Meringues meet 'insert your name'. I hope you like each other. x

P.S. I was being facetious about my writing. Just in case you couldn't tell.

Raspberry Meringues
(Published in the Bay of Plenty Times, Weds 12 June 2013)

I posted a sneak peak photograph of this recipe on my Instagram account last week and got a lot of requests for the recipe! Meringues make a great dessert and always impress. 

I love the rough, whippy shape of these meringues that are simply dolloped onto the tray to bake. If you prefer a more refined meringue feel free to pipe them using a round or star shaped nozzle. 

The raspberry flavour comes from using freeze dried fruit powder. I used Nutrafresh™ Sparkling Raspberry Powder. These powders add a true, intense fruit flavour to desserts (which is only natural given they contain 100% fruit). You can pick them up in gourmet food stores such as Nosh, which stock the Fresh As brand, and Simplifood on Maunganui Rd. 

If you’ve never made meringues before don’t be afraid! This recipe hasn’t failed me yet. The result is light, crisp, puffy meringues. Perfect served with berries and cream. 

Ingredients
180g egg whites (roughly 5 eggs) 
400g caster sugar 
15g Nutrafresh™ Sparkling Raspberry Powder 
Frozen raspberries to paint & serve 

Preheat oven to 100°C. This is a Swiss meringue, meaning the egg whites and caster sugar are warmed over a bain-marie. Swiss meringue is my favourite type (there are also French and Italian types) as it’s very reliable. Bring a small amount of water to a simmer in a pot. Place a bowl containing the sugar and egg whites over the pot of simmering water and whisk gently until the sugar is completely melted. Remove from the heat and beat until you have a glossy white, fluffy meringue. Add the fruit powder and beat to combine. Pipe or dollop blobs onto trays lined with baking paper. Bake for 1 hour then turn the oven off leaving the meringues inside to continue drying for at least two hours (even better, overnight). To create the raspberry swirl look, puree raspberries and paint onto the dried meringues. Pop painted meringues back into the oven for 10mins to dry. 

Weekly Tip: Experiment with the fruit powders. They can be used in almost any recipe where you want to enhance the fruit flavour. There's even a beetroot powder which I've earmarked for macarons!