Chocolate Orange Cupcakes

Hello Everyone!

Last week I went to The Warehouse to stock up on a few balls of wool and as I was heading to the checkout, I noticed some bags of mini Terrys chocolate orange pieces for only $3 and immediately picked one up as this is one of my favourite chocolates. I really wanted to use them in a blog post, but couldn’t quite decide what to make so I eventually settled on cupcakes as these are one of my absolute favourite things to bake. Let’s get started!

You Will Need:

  • 3/4 cup & 2 tablespoons plain flour
  • 1/4 cup & 2 tablespoons cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla essence
  • 1/2 cup boiling water

Icing:

  • 100g butter, softened
  • 1 1/2 cup icing sugar
  • 1-2 tablespoons milk
  • 2 drops red food colouring
  • 3 drops yellow food colouring
  • 1-2 teaspoons orange essence

    What To Do:

    1. Preheat your oven to 180 degrees celcius and line a cupcake tin with paper cases.
    2. Sift your dry ingredients into a large bowl, then add both sugars and stir well.
    3. Add the egg, vanilla essence, milk and oil and beat with an electric mixer until combined.
    4. Pour in the boiling water and mix until just combined. Keep in mind that the mixture will be very runny.
    5. Transfer the mixture into a large jug and pour into the cupcake cases until they are 3/4 full.
    6. Place in the oven for 20-25 minutes or until cooked.
    7. Remove from the oven and place onto a wire rack to cool.
    8. To make the icing, place your butter into a large bowl and mix with an electric mixer on a high speed until smooth.
    9. Add the icing sugar and mix slowly until a smooth icing starts to form.
    10. Add the orange essence and milk and mix on a high speed until you are happy with the consistency.
    11. Add in the food colouring and mix well until a solid colour forms.
    12. Using a star nozzle, pipe the icing into a swirl on the centre of each cooled cupcake.
    13. Place one piece of Terrys chocolate orange into the centre of the icing.

    I hope you enjoyed this recipe and I would love to see your recreations 🙂

    Triple Chocolate Cookies

    Hello Everyone!

    As it is nearing the middle of Winter here in New Zealand, there is nothing better than cosying up in front of the fire with a good book and a warm cookie straight from the oven. My number one favourite cookie will always be chocolate chip (you can find the recipe here), but over the weekend I was really in the mood for something a bit more chocolate-y. After checking Pinterest for a few ideas, I settled on triple chocolate cookies (because who doesn’t want 3 times the amount of chocolate?!). For these cookies I decided to use a recipe for plain chocolate cookies which I’ve had since my year 7 cooking class, and add in a few handfuls of chocolate chips, so I am not entirely sure where this recipe is orginally from. You all know I like to credit the authors of the recipes that I share with you on this blog so if you know where the orginal recipe is from, please let me know 🙂

    Let’s get started!

    Note: This recipe makes about 18 biscuits depending on the size that you decide to make them.

    You Will Need:

    • 1/2 cup butter, softened
    • 3/4 cup brown sugar
    • 1 large egg
    • 1 teaspoon vanilla essence
    • 1 cup plain flour
    • 1/2 cup + 2 tablespoons cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cornflour
    • 1/2 cup white chocolate chips
    • 3/4 cup milk chocolate chips

    What To Do:

    1. Preheat the oven to 180 degrees celcius and line 2-3 baking trays with greaseproof paper.
    2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
    3. Add in the egg and vanilla essence and beat well until combined.
    4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and cornflour. Gradually add to the wet ingredients, mixing well after each addition.
    5. Carefully stir in the chocolate chips.
    6. Roll the mixture into balls and place evenly on the baking trays (make sure to leave enough room around each ball for them to spread).
    7. Place in the oven and bake for 11 minutes. They should look slightly doughy when taken out of the oven so be sure not to over cook them.
    8. Allow to cool for 10 minutes on the baking tray before moving them onto a wire rack to cool completely.

      These have quickly become one of my favourite cookies so I will definitely be making them again. I would love to know what you think of them 🙂

      Breakfast Bread

      Hello Everyone!

      Firstly, I want to apologise for being a bit absent over the past few weeks. I was a little bit uninspired for awhile and couldn’t really think of anything to write a blog post about, but I have missed writing for you and am starting to feel inspired again, so hopefully I’ll be blogging more regularly 🙂

      I was making a few loaves for my mum a few weeks ago and while looking through other bread recipes, I remembered this bread that my mum first made for me while I was in primary school and knew it would be great to make and share the recipe with you today. My sister and I always called it breakfast bread as we would have it primarily for breakfast, but the real name for it is oatmeal bread. I still call it breakfast bread to this day as the name sort of stuck. I’ve always loved to have this bread warm with jam and never really eat it any other way. Let’s get started!

      You Will Need:

      • 1 cup rolled oats
      • 1 1/2 cups water
      • 14g dried yeast
      • 1/2 cup warm water (extra)
      • 1/2 teaspoon caster sugar
      • 1/2 cup warm milk
      • 1 tablespoon soft brown sugar
      • 1 teaspoon salt
      • 3 1/2 – 4 1/2 cups plain flour
      • 1/4 cup rolled oats (extra)

      What To Do:

      1. Line a loaf tin with baking paper and lightly grease with oil if needed.
      2. Combine oats and water in a small pan, stir over low heat until the water is absorbed and the oats are softened. Place in a large bowl and set aside until lukewarm.
      3. Dissolve the yeast in the warm water, add the caster sugar and leave aside for about 5 minutes. Add yeast, milk, brown sugar and salt to the oats. Stir well to combine.
      4. Add 3 1/2 cups of flour, 1 cup at a time, until a soft dough forms.
      5. Turn the dough out onto a floured surface and knead for 10 minutes, adding remaining flour when neccessary, until the dough is smooth and elastic.
      6. Place the dough in a lightly oiled bowl and brush the surface with oil. Cover with plastic wrap and leave in a warm place for an hour or until well risen.
      7. Punch down the dough and knead for 1 minute. Divide into two and roll one portion into a rectangle. Roll up loosely and place into the tin.
      8. Divide the extra dough into 3 pieces and roll each into a sausage 30cm long. Plait and then brush with water.
      9. Sprinkle with extra oats and place into the tin.Cover with plastic wrap and leave in a warm place for 45 minutes or until well risen.
      10. Preheat the oven to 180 degrees celcius.Place the dough into the oven and bake for 45 minutes or until a skewer comes out clean. Set aside for 10 minutes before placing onto a wire rack to cool.

      I hope you enjoyed this recipe and I would love to see how yours turns out if you decide to make it 🙂

      Anzac Caramel Slice

      Hello Everyone!

      I hope you had an amazing Easter weekend catching up with your families and eating way too much chocolate! I decided to do another baking post this week to celebrate Anzac Day (if you don’t know what this is, I talked about it a little bit in last year’s post which you can find here). I wanted to try baking something a little bit different as I have made quite alot of cupcakes over the past few months and felt that it was time for a bit of a change. I have seen a few recipes similar to this on Pinterest and was really intrigued by it, so I decided to test it out myself and was really pleased with the result. I decided to use my Anzac biscuit recipe from last year for the base, as I really liked how they turned out and thought it would be perfect for this recipe. Let’s get started!

      You Will Need:

      • 100g butter
      • 2 tablespoons golden syrup
      • 1 1/2 cups rolled oats
      • 1 cup desicated coconut
      • 1 cup plain flour
      • 1/2 cup brown sugar
      • 3/4 cup caster sugar
      • 2 teaspoons baking soda
      • 2 tablespoons boiling water

      Caramel:

      • 395g tin sweetened condensed milk
      • 30g butter
      • 2 tablespoons golden syrup

      Topping:

      • 150g dark chocolate
      • 1 tablespoon butter

      What To Do:

      Base:

      1. Preheat your oven to 160 degrees celcius and line a slice tin with baking paper.
      2. Melt the butter and golden syrup together in a pot over medium heat.
      3. Place the rolled oats, coconut, flour and both sugars into a mixing bowl and stir together until combined.
      4. Place the boiling water into a small bowl and sprinkle over the baking soda, stirring until combined.
      5. Pour the baking soda mixture into the butter and mix until combined.
      6. Slowly add the dry ingredients into the butter mixture and mix well.
      7. Pour the anzac biscuit mixture into your lined slice tin and spread evenly.
      8. Place into the oven for 15 minutes or until golden brown.

      Caramel:

      1. While your base is cooling, add your butter, condensed milk and golden syrup into into a pot over low heat and stir for 15 minutes until golden and thick (make sure to keep an eye on this and constantly stir, otherwise you may end up burning it).
      2. Allow the caramel mixture to cool slightly before pouring over the base and place in the refrigerator to set.

      Topping:

      1. Place your butter and dark chocolate into a bowl and microwave in 30 second bursts until melted and smooth.
      2. Allow to cool slightly before pouring over the set caramel and spread evenly.
      3. Place the slice into the refrigerator to set for about an hour before slicing.

        I hope you enjoyed this recipe and I would love to see your recreations so feel free to tag me on instagram @ladydaisyblog 🙂

        You can find the original caramel recipe here.

        Easter Cupcakes

        Hello Everyone!

        The recipe I’m going to share with you today is one of my absolute favourite things to make around this time of year. Although I have done quite a  few cupcake recipes lately, there’s always room to squeeze in one more, especially when it comes to Easter. I didn’t really have a particular plan in mind while making these, but they are definitely one of the best I have made so far, in my opinion. I hope you enjoy this recipe and I would love to know what your favourite Easter treat to make is 🙂 Let’s get started!

        You Will Need:

        • 3/4 cup & 2 tablespoons plain flour
        • 1/4 cup & 2 tablespoons cocoa powder
        • 3/4 teaspoon baking soda
        • 3/4 teaspoon baking powder
        • 1/4 teaspoon salt
        • 1/2 cup brown sugar
        • 1/2 cup white sugar
        • 1 egg
        • 1/2 cup milk
        • 1/4 cup canola oil
        • 1 teaspoon vanilla essence
        • 1/2 cup boiling water

        Icing:

        • 100g butter, softened
        • 1 1/2 cups icing sugar
        • 1-2 teaspoons vanilla essence
        • 1-2 tablespoons milk
        • 1 large bar milk or dark chocolate
        • 1 bag of mini eggs

        What To Do:

        1. Preheat your oven to 180 degrees celcius and line a cupcake tin with paper cases.
        2. Sift your dry ingredients into a large bowl, then add both sugars and stir well.
        3. Add the egg, vanilla essence, milk and oil and beat with an electric mixer until combined.
        4. Pour in the boiling water and mix until just combined. Keep in mind that the mixture will will be very runny.
        5. Transfer the mixture into a large jug and pour into the cupcake cases until they are 3/4 full.
        6. Place in the oven for 20-25 minutes or until cooked.
        7. Remove from the oven and place onto a wire rack to cool.
        8. While the cupcakes are cooling, you can start preparing your decorations by grating about 2 rows of a large chocolate bar.
        9. To make your icing, place your butter into a large bowl and mix with an electric mixer on a high speed for about 5 minutes.
        10. Add the icing sugar and mix slowly until a smooth icing starts to form.
        11. Add the vanilla essence and milk and mix on a high speed for about 10 minutes or until your icing becomes white.
        12. Using a star nozzle, pipe the icing into a swirl on the centre of each cooled cupcake.
        13. Sprinkle with grated chocolate and place 3 mini eggs into the centre of each swirl.

        You can find the original recipe here.

        Lemon Cheesecake

        Hello Everyone!

        A few weeks ago, my mum mentioned that she had a few lemons to use up, so I offered to make her a lemon cheesecake. I spent a few minutes searching for a good recipe to use that didn’t include gelatin, as I have made a cheesecake with gelatin before and I really wasn’t happy with the result. The best recipe I found was on Nigella.com, and it turned out so well that this will be my new go to recipe. This cheesecake received so much praise that I will definitely be making it again in the near future. Let’s get started!

        Note: I have adjusted this recipe to the exact measurements I used, but you can find the original recipe below.

        You Will Need:

        • 395g tin sweetened condensed milk
        • 250g carton cream cheese
        • 300ml whipped cream
        • 6 large lemons
        • 12 digestive biscuits (crushed)
        • 80g butter

        What To Do:

        1. Grease a round cake tin with a removable base.
        2. Melt the butter over a low heat and add the crushed biscuits. Stir until the biscuits soak up all the butter.
        3. Pour biscuit crumbs in the prepared cake tin and press with your fingertips until firm. Place in the refrigerator.
        4. Place the cream cheese into a large bowl and soften with an electric whisk.
        5. Slowly add the sweetened condensed milk and mix well after each addition until smooth.
        6. Start by folding in the whipped cream, and mix until smooth with the electric whisk.
        7. Add the lemon juice to the mixture slowly and mix well after each addition until thickened.
        8. Pour the mixture on top of the biscuit base and place in the refrigerator for at least an hour or until firm before serving.
        9. Top with lemon zest and mint.

        I hope you enjoyed this recipe and I would love to see your recreations 🙂

        You can find the original recipe here.

        Valentines Day Brownies

        Hello Everyone!

        As Valentines Day is just around the corner, I wanted to bake something for this weeks post that could be used as a great gift and could also be made any other day of the year. I wasn’t really sure what to make as my boyfriend and I don’t really celebrate Valentines Day, but as I was scrolling through a few Pinterest recipes, I thought ‘why not make raspberry chocolate brownies?’ They include chocolate and the colour red, so it seemed like the perfect choice! Let’s get baking! 🙂

        You Will Need:

        • 200g butter
        • 3/4 cup cocoa powder
        • 4 eggs
        • 2 cups sugar
        • 1 teaspoon vanilla essence
        • 3/4 cup plain flour
        • 1 tsp baking powder
        • 1 cup frozen raspberries

        What To Do:

        1. Preheat your oven to 180 degrees celcius and line a brownie tin with baking paper.
        2. Melt the butter over medium heat. Add the cocoa powder and stir until smooth.
        3. Add the eggs one at a time and mix well after each addition.
        4. Pour in the sugar and vanilla essence and stir until all the sugar has dissolved.
        5. Sift in the flour and baking powder, stir until well combined.
        6. Fold in the raspberries and pour mixture into the prepared baking tin.
        7. Place in the oven for about 40 minutes and allow to cool on a wire rack.
        8. Once cool, sprinkle with icing sugar and cut into 12 squares.

          You can find the original brownie recipe here.