A photographic food adventure

Posts tagged ‘dessert’


My poor blog, I’m sorry I’ve been neglecting you. But its okay, I bring a treat!
I actually have three very similar recipes for brownies on my computer,  so you can tell that I REALLY LIKE BROWNIES. This means that there may be more brownie recipes in the future….

3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
chopped walnuts and/or chocolate chips/buttons [optional]


Preheat the oven to 180 degrees, and grease a brownie pan/cake tin
Stir together baking powder and cocoa powder in a large bowl. [here I added a small amount –about one teaspoon- of instant coffee powder, I think it brings out a bit of the bitterness that tends to come with really moist brownies, but you can skip the coffee.]

Brownies (1)

Add half of the oil and boiling water. Mix well until thickened.

Brownies (2)Brownies (4)

Add the sugar, eggs and remaining oil. Mix well.

Brownies (5)

Add the flour, vanilla and salt. Mix until just blended, and the flour is absorbed.

Brownies (6)

Add the chocolate buttons or walnuts if you are choosing to use them [or both, if you have them!]

Brownies (9)

Transfer to the greased pan and bake for about 35-40 minutes. When brownies are done, they actually look quite unappealing. The top of the brownie should be cracked in places. When you see that, it means they are cooked, or close to, so check them with skewer just in case.
Cool, then cut into squares.

Brownies (13)




Lemon Butter CAAAAAAKE!


So I made a cake a couple of weeks ago, that I have been meaning to put up cause it is the only thing i have made in the last few weeks worth photographing. Seriously, being poor sucks! [Thought I should probably blame my lack of posting on my general lazy-ness…]
Aside from that, this cake was deeeeeelish. We were supposed to make a lemon syrup to go with it but halfway through that process we decided to change it into an icing… and ended up making way too much icing. [eek, dont make that mistake, no one wants to eat a ton of icing by itself no matter how much they say they do!]
This recipe is from the Edmonds’ cookbook, which is super useful and there are so many frikkin recipes. why have i not noticed this before?!

150g butter, softened
1 tsp vanilla essence
3/4 cups sugar
2 eggs
1 1/2 cups plain flour
3 tsp baking powder
3/4 cup milk
1 tsp grated Lemon rind
1 tsp lemon juice


icing sugar
3 tablespoons lemon juice
hot water
1 tablespoon butter

[ignore the white sugar, we used that for the syrup before we got frustrated with it. hahaha]

Butter Cake (15)

Preheat oven to 180 C, prepare cake tin.
Cream butter, vanilla and sugar together until light and fluffy.

Butter Cake (16)Butter Cake (17)

Add eggs one at a time, beating well after each addition

Butter Cake (1)Butter Cake (5)

Sift flour and baking powder together, and fold into the mixture.

Butter Cake (6)Butter Cake (7)

Add lemon juice, lemon rind, and enough milk to form a “soft dropping consistency” – according to the book. So basically just consistent enough to be poured.

Butter Cake (9)Butter Cake (10)

Pour into prepared tin, bake for approximately 35-40 minutes, or when it springs when touched.

Butter Cake (12)Butter Cake (13)

In the meantime make the icing. Combine butter, hot water and lemon juice. [Remember, we started off making syrup, then got frustrated with it, so thats what we used instead of lemon juice. but it works just as well with juice.] Add enough icing sugar to make a consistency that you want.

Butter Cake (14) <—- YUMMMMMMMM

Enjoy it, friends!




Yaaaay I think this may be our first dessert recipe! Except Tory has one that she can’t upload due to her lack of computerness 😦 so I shall dub this our second dessert recipe!

My flatmate Emily and I made some apple pie to take to a friend’s house in exchange for some good, non-budget, coffee-machine coffee. YUMMM. Except after stewing the apples, we now have 3 cups of sugary apple-cinnamon flavoured syrup that we dont know what to do with… [so if anyone has any ideas… holla please!]

I got this recipe from here: http://www.bbc.co.uk/food/recipes/maryhenrysproperappl_67463
but kinda changed it a little bit to suit us, as we usually do. I used to be so fussy with recipes, but now that I can’t afford to follow the recipe as is, I have developed a creative streak. Woohoo!


2 1/2 cups plain flour
half a teaspoon salt
280g butter or margarine [im just guessing its 280, but in all honesty we just estimated…]
some cold water

5 small red apples or 3 large red apples [we used Eve apples]
sugar to taste [we used brown sugar…and LOTS OF IT… because it goes well with apples]
2 teaspoons cinnamon [again an estimation. i put quite a bit in though]
a teaspoon of vanilla essence [we actually forgot to put this in. oops. try it and let me know]

Preheat oven to 180 degrees
Dice the apples and place in a medium sized pot. Cover with water. Add sugar/brown sugar, and cinnamon. Heat at medium, bring to boil, then simmer until the apples are soft. When they are cooked, turn off the heat and leave to cool.

Apple Pie (13) Apple Pie (14)

While the apples are heating, make the pastry. Sift the flour and salt together.

Apple Pie (7)

Using your fingers, rub in the butter or margarine until the mixture looks like fine breadcrumbs.

Apple Pie (12)

Add the water slowly, using a knife to stir, then use your hands to bring it together so it becomes a ball of firm dough that is still a good rolling consistency. Divide this in half [we did kinda 60-40 because we were using a Corningware dish instead of the round one they recommended, so the “pie lid” has to be smaller than the base.]

Apple Pie (16)

Roll out each half so it fits the dish that you are using, and remember to make the “pie lid” slightly smaller. Oil the dish [just in case] and line the base with the larger piece of pastry. Put this in the oven for a few minutes to begin the cooking process. DO NOT OVERCOOK!

Apple Pie (2) Apple Pie (17)

Drain the apples well [so the pastry doesnt go soggy] and add a splash of vanilla essence. transfer the apples to the dish and cover with the second piece of pastry.

Apple Pie (3) Apple Pie (4)

Wet the edges of the pastry so it sticks together, and seal with  fork. [the fork also makes a cool design.] Peel of any excess pastry. With the excess, you can roll it into long thin pieces and make patterns on top of the pie, then using your fork, prick the pie surface lightly and transfer to the oven.

Apple Pie (5) Apple Pie (6)

Bake for about half an hour [apparently the pie is supposed to move when its shaken, but we didn’t check], then serve!

Apple Pie (18)

I did get a photo of a piece of the pie, but apparently when I am in the presence of delicious desserts my hands shake far too much. Sorry!! 😦 It was yum though! 😀 Hope you enjoy it as much as I did!