peach cupcakes

These were scrumptious! Thankyou again to Smitten Kitchen's fabulous recipe!

I used canned peaches as the fresh ones are a bit out of my budget range right now, they still tasted pretty great, although i imagine with fresh peaches they would be just simply amazing! Such a nice subtle flavour with the spices and using the vanilla yoghurt gave it that moist slightly sweet taste. Overall a bit hit in our house!!

Apologies for being absent lately, we have my husbands five year old with us permanently now and i'm becoming accustomed to being a fulltime MUM!! I hope to be able to start baking and blogging soon, when he gets off to Grade One i'm sure..i hope...i'll have more time!!??

We are also moving house, we currently rent a room and a half in a house with younger fellas and it isn't working out, so we are on the lookout for our own home!!

I am still stopping by and checking all your delicious recipes, stories and photos daily (on the minutes i get for breaks!) You keep me inspired and happy!

boston cream pie cupcakes

My husband always gets a Boston Cream Pie doughnut from Tim Hortons when he really feels like a super treat. I'll say this now, they are amazing! I always wondered what exactly a Boston Cream Pie was.....and after finding out it was actually a cake, was even more puzzled by the "pie" part. So i did a little research and found a recipe that makes the most delightfully soft, light, fluffy cake and a scrumptious custard filling.....and a chocolate topping that brings them all together!

chewy chocolate chip cookies

Everyone loves chocolate chip cookies. The thing is, do you like them thin and crunchy, thick and chewy, lots of chips or just a few, with nuts or without?

I like mine chewy, thick and soft with LOTS of chocolatey chips, the melt in your mouth kinda chocolate. So i went searching for a recipe that fit that description!

The recipe i used is from Annie's Eats Another favourite food blogger of mine!

Thick and Chewy Chocolate Chip Cookies

Ingredients:

2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
3/4 cup (12 tbsp) unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips

Directions:

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°F(165°C). Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Personal Notes:- I used two whole eggs, to save waste, and therefore had to add an extra 1/2 cup flour. I also used full 2 cups of chocolate chips that were in the packet....c'mon, you all know you want extra chocolate in them =) These are hands down and awesome cookie, this ones going in the books as a definate favourite!

fudgesicle

Sometimes i think about all the different food and treats we buy from the store and wonder if i can duplicate it. One of the treats my husband LOVES in summer is his fudgesicles.

The first thing that came to mind is how good that chocolate pudding pie tasted i made back in May.

So i switched out the milk for half and half cream and put in a little less cornflour and whipped up a batch to see what would happen when i froze it!

3 cups Half & Half cream
1/4 cup cocoa
1/3 cup cornflour
1/2 cup sugar
1 tsp vanilla

Mix together cornflour, cocoa, sugar in a large saucepan.
Gradually add the cream until the mixture is thoroughly mixed.
Slowly bring to a boil, stirring constantly, over a low to medium heat.
Once the mixture thickens a little and becomes velvety smooth, take it off the heat and let the mixture cool to room temperature.
Pour into your popsicle moulds and pop into the freezer.
If you use cups, let them freeze for 2-3 hours then stick in your popsicle sticks.

This made 12 popsicles for me using average sized moulds.

They turned out a treat! A bit melty but very chocolately, creamy and super summer sticky!
I think these will be a hit in this house! =)