Sorry to neglect you all for so long.  Graduating took slight priority...I apologize a million times!  


Since graduation in early May I have decided to, once again, pay a visit to my second home, Australia.  I have been here a few weeks now, and Stef and I have been oh so terrible at keeping up with the blog.


SO, to make up for it, because I know we have BOTH been baking a TON I thought I would put up a few things I have done since I have been here in Aus.  Just to catch up a little.


#1 - a massive failure at blueberry muffins.  I wasted $7 on a tiny carton of blueberries to throw an entire batch of nasty muffins in the rubbish bin (US translation: garbage can)  The recipe was Australian, and I'm sorry to say, disgusting.  It tasted like melted butter with some blueberries and flour in it.


Since the disaster, I have gotten back on the horse and proven to myself I can still bake things that are edible.


Banana Muffins: (recipe from browneyedbaker.com)


3 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 cups sugar
1 cup veg. oil
3 eggs
1 tbls vanilla extract
2-4 ripe mashed bananas


Preheat oven to 165 degrees C (US translation: 325 F).
-Very simply mix sugar, oil, eggs, and vanilla in a large bowl, mix in bananas just until incorporated.
-Then, in a separate bowl, mix dry ingredients: flour, soda, salt, and powder.  Add to wet ingredients and whisk until just combined.  Very important not to over stir here.


-Scoop batter into lined muffin pan and bake about 25 minutes. 


These turned out to be my new roommates' favourites (US translation: favorites) They were moist and delicious!


Round TWO of blueberry muffins: (also from browneyedbaker.com)


2 cups flour
1 tbls baking powder
1/2 tsp salt
1 egg
1 cup sugar
4 tbls unsalted butter, melted
1 1/4 cups sour cream
1 1/2 cups blueberries


Oven at 180 C or about 350 F.
-Whisk flour, powder, and salt in large bowl and set aside.
-In medium bowl, whisk egg until light colored and fluffy.  Add sugar and whisk for about 30 seconds.  Add melted butter in 2-3 additions, whisking after each addition.  Add sour cream in 2 additions, whisking after each addition just to combine.


-Pour blueberries into flour mix and stir.
-Pour sour cream mixture into flour mixture and use a spatula to fold over until just incorporated.


-Scoop the batter into lined muffin pan and bake about 30 minutes or until golden brown and tester comes out clean.
-Rotate pan at about 15 minutes to cook evenly.


Now, these were not as delicious as the banana ones, and one of my roommates does not like blueberries so I struck out with him, but, they are still worth trying.


Finally, the one and only, Nestle Tollhouse Chocolate Chip Cookies!  We all know the real reason we make chocolate chip cookies....the dough!  We at several scoops of the cookie dough and make a few cookies :)


However, Australia does not have Nestle Tollhouse Chocolate Chips so I used Coles Brand chocolate melts and they turned out just as amazing!


No need to post a recipe, I'm sure you all know it by heart!


Baking is how I proved to myself that I am actually at home here, even if I am away from Stef.

French Silk Pie

My big brother turned 24 this week!!! And he requested his favorite desert -- French Silk Pie!  I had never made one before so was obviously excited to try it, and it turned out to be absolutely delicious.
Happy Birthday Randy!

Chocolate Cookie Crust

20 oreos, finely ground – A food processor would work best for this

4 tbls melted butter

Heat oven to 350 degrees F.

In a large mixing bowl, stir together cookie crumbs and butter until well combined; pat into bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes.

Pie Ingredients

1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar for the whipped cream
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Chocolate Chips or Shaving for decoration (optional)

For the Pie:

In a 2-quart sauce pan, whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt, then gradually whisk in milk.  Bring the ingredients to a boil, whisking constantly, whisk and boil for about two minutes, then remove from heat and whisk in chocolate (I used milk chocolate chips and this tasted great) and vanilla until smooth.

Then, pour the filling into the pie crust and chill.  I made my pie the day before and chilled it over night, covered in plastic wrap.

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks, spread on top of pie and chill for a few minutes with chocolate shavings or chips on top for decoration!

Peanut Butter Cup Blondies

Blondies are scrumptious! And I don't just mean me and Stef!

I felt like making blondies but decided to change them up and bake them in a cupcake pan instead of a regular brownie pan.  They came out incredible, took less time to bake, and are basically a big, gooey, delicious cookie!

Regardless of what the roommates call them (cookies, muffins, brownie, arrows of death stabbing them in the heart) these are delicious little treats!

Ingredients:
1 stick melted unsalted butter (8 tablespoons)
1 cup brown sugar
1 large egg
1 tsp vanilla extract
a pinch of salt
1 cup flour

Your favorite additions:
5 Reese's Peanut Butter Cups
a handful of chocolate chips

Butter an 8x8 baking pan or, as I did, a 12 count muffin pan.
Heat oven to 350 F.  Mix melted butter and brown sugar in a medium sized bowl.  Beat in egg, then vanilla.  Then stir in salt and flour.  Lastly stir in your favorite additions.  You can really use anything you like.

Put a scoop of batter into each cup and bake for about 15 minutes or until set in the middle.
If using the normal pan bake for 20-25 minutes or until set in the middle.

ENJOY YOUR PEANUT BUTTER CUP COMA!