velvety chocolate cream pie

So, my husband requested a chocolate cream pie. I don't even know where to start! I've never made anything like that before.....i've made lemon meringue and fruit pies, caramel tart or frangipane tarts...but not chocolate cream pie.

Lucky for me there were several recipes in my old Hershey's cookbook here and i picked the first one and figured i'd go from there!

nutella pinwheels

Recently i acquired the Hershey's Chocolate & Cocoa Cookbook from the early 80's! My mum thought that seeing as i live in Canada now and have access to voluminous amounts of their chocolate i'd like the book =) Thanks Mum! xo

koeksusters

A South African friend of mine made these "koeksusters" the other day and posted pictures on his facebook! I knew when i saw those golden sugary treats i had to try them...

raspberry jam swiss roll

Another attempt at a swiss roll! This time with raspberry jam = YUMMO! =)

These sponges turn out so soft and easily pliable, with a such a light airy texture! I will be making more of these with various fillings like orange cream or a spiced sponge, coconut, anise and even a mocha-nut roll!

chocolate swiss roll

My husbands father is Swedish, and as a lovely belated birthday surprise his family sent me a Swedish cookbook full of scrumptious cakes, cookies and sweets!! I was so excited i didn't know where to start as they all looked delicious........so i went for the swiss roll, something i have always wanted to try and never have...so here goes!

Chocolate Swiss Roll
Preheat your oven to 250C/450F

3 eggs
1 cup sugar
3/4 cup plain flour
1/4 cup cocoa
2 tsp baking powder
1/4 cup sour cream

Filling:
1 cup vanilla buttercream

Line a 30x40cm (12x16 inch) sheet cake pan with parchment paper.
(i greased mine even though it didn't say, i like to be safe than sorry!)

Beat the eggs and sugar until light yellow and very thick.

Combine the dry ingredients and fold into the egg mixture. Stir in the sour cream.

Spread the batter evenly in the pan.

Bake on the centre rack of your oven for aroun 5 minutes.
(it really does only take that long!)

Turn the cake out onto parchment paper sprinkled with sugar. Remove the paper from the bottom of the cake.
(i rolled mine onto coconut, my husband LOVES that!)

Let the cake cool completely before adding the buttercream or it will melt.
Once cooled spread the cake with the filling and roll up the cake.
Chill in the fridge seam side down, before cutting into slices.

Roll it from the short side for bigger slices and the long side for smaller slices =)

blueberry boy bait

So the blueberries were cheap at the fruit and veggie market. I bought two little punnets for $2! and thought....what can i make. Now i turned immediately to a recipe i had seen on Smitten Kitchen and decided right away, THAT was the cake for me today!

rainbow bread

Haven't you always wondered what rainbow coloured bread would look like? I did. And now i know! How fantastic this turned out, i was dubious to not knowing what the food colouring might do to the rising process but i am now so glad i tried it! I think buns would look great too!


I used my basic white bread dough recipe and divided it into two. One half i made bread sticks out of for garlic bread we had for dinner and the other half....i divided into 5 and coloured red, orange, yellow, green and blue. Just a dash of colour, just to see....to try it =)

coconut cake #1

Just your everyday moist coconut cake from Women's Weekly! An old favourite i remember making in high school, and found the scanned recipe in my archive! I have so many "coconut cake" recipes. I think i'll try each and every one in the search for the perfect recipe!