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Cherry meringue slice recipe

December 29, 2009 – 6:33 pm | by admin

c634dfc09401 150x34 Cherry meringue slice recipe

This cherry meringue slice recipe is really simple to bake and delicious to eat. Do you delight in taking the cherry off the top of a cake and eating it? Do you love it when you bite into a soft sweet cherry whilst eating a fruit cake? If you love eating glazed cherries then you will really enjoy eating these tasty treats. Chefs cherry meringue slice recipe is so easy to bake that you do not even have to roll the base out, simply press the base into the oven tin. These delightful cherry treats look appetizing and colourful and taste really delicious. Ingredients for cherry meringue slice Base 1/3 Cup Margarine (2oz/50g) 1/2 + 1/3 Cup Plain flour (4oz/120g) 1 Tbsp whisked egg 2 Tbsp Caster sugar Meringue 3 Egg whites 1 Tbsp Vanilla essence 18-20 Cherries 1/2 Tbsp Candied peel 1/2 Cup Ground almonds + 2 Tbsp (2oz/50g) 1/3 Cup Caster sugar (2oz/50g) 2 Tbsp Corn starch Picture of glazed cherries and candied peel. How to make a cherry meringue slice In a mixing bowl mix together the margarine, sugar and egg for the base, add the flour and bring together into…

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Krispy Kreme mini donuts and cupcakes are dessert heaven

July 30, 2009 – 5:51 pm | by admin

61bf9380639f82 o 110x150 Krispy Kreme mini donuts and cupcakes are dessert heaven

We’ve covered donut cupcakes before, including donut holes on cupcakes, colorful donut cupcakes and jelly donut cupcakes. But the blog Life With Cake has gone one better and seemingly created a new combination: coffee, donuts and cupcakes! Today while enjoying a warm Krispy Kreme I came across a new donut they are offering…the Mini ! Krispy Kreme Minis come in original glazed, chocolate glazed, and chocolate glazed dipped in sprinkles. These little guys gave me the inspiration to try out a new cupcake today – The Coffee and Donut Cupcake! I have seen a few versions of this cupcake on the Internet already and decided I needed to put my own twist on it. I wanted the base of the cupcake to be dense, yet moist, able to withstand a dunk in coffee. The cake also couldn’t be overly sweet, lord knows the donut and frosting would handle that aspect. So a sour cream coffee…

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Photo of the Day: Little Peach Cakes

July 10, 2009 – 5:30 pm | by admin

Photo from Big Red Kitchen via Photograzing If you glance at this photo and see a pile of summer peaches, look again. Robin Sue from Big Red Kitchen shares her recipe for miniature peach cakes , which really could pass for the real thing: yellow cake for the base, buttercream frosting for the crease, and colored sugar to create the “fuzz,” plus a cinnamon stick stem and peppermint leaf. More photos on her site, here .

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make your own bath scrub

July 10, 2009 – 5:37 am | by admin

Homemade Salt and Brown Sugar Scrub Scrub-a-dub-dub.  During summer when you bare more skin than usual, exfoliation is a must. I love pampering myself in the bath as much as any girl. But I hate forking out big bucks for those high-end salt and sugar scrubs. I’ve seen scrubs sell for as little as $6 in drugstores and for as much as $40 in department stores. I make my own bath scrub  for … get this … about $1. It smells just as good if not better than the overpriced, mass-produced versions, and it works just as well. In addition, it contains no animal ingredients, no nasty chemicals and no artifical colorings. Plus, it’s tested on humans – namely on me – and not on animals. My upcoming cookbook includes a goof-proof bath scrub “recipe” with exact amounts, but to tide you over, here are some pointers for improvisation.  Try making your…

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Cooking on the Roof of Africa: Kilimanjaro Climb

June 2, 2008 – 11:42 am | by admin

44f356352215c4c6 150x112 Cooking on the Roof of Africa: Kilimanjaro Climb

From March 31st to April 6th, I waddled up, and then back down, Mount Kilimanjaro, Africa’s tallest mountain. Kilimanjaro, standing tall at 19,341ft (5,895m) is also the world’s largest free standing volcano. I took the Machame route up the mountain. The Machame route has five camps on the ascent: Machame Hut, Shira Hut, Barranco, Karranga and finally the base camp, Barafu. The first two days the ascent is fairly steep. The following three days we followed the philosophy of “climb high, sleep low” as we traversed around the side of the mountain. During the day we climbed up as high as 4,600m, and then would climb down to sleep between 3,700-3950m which helped us to acclimatize. Kilimanjaro is really amazing; in just a few days one gets to experience every climate from tropical to arctic. The best part about Kilimanjaro is that almost anyone can climb it, well, anyone who can handle the altitude. There is…

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