Monthly Archives: July 2011

The little man in my head


So here’s the deal. It’s M’s birthday in just over 1 week, and this year I bought him a new bike (how stupid is this – they don’t even sell bikes in 1 piece – I have to assemble the damn thing!! Like, whatever! Do I look like a bike assembly person to you? No? Didn’t think so.), and just a few smaller presents. And since his birthday falls on a school day, I’m going to send a bunch of cupcakes to school with him to share with his classmates.

Since I figured I would like to have our own family cakey moment at home after school, I figured that a simple old box mix would do for the school cupcakes.

And then the little man in my head started up his shite.

Like ‘Just a box mix? OK. Just white frosting? Thats boring. No toppers? Huh. Interesting. Sprinkles? Riiiiiiiiiight.’

So I started trawling through a few foodie blogs I know that concentrate on cupcakes and cakes. Just for a bit more punishment. Y’know. Anyway so there is this one lady whose blog is just total food porn, her cupcakes are like little teeny tiny masterpieces. It actually borders on the insane. Like, who the hell puts that much effort into their food n stuff, why not just eat the damn thing? Just dip it in the bowl of frosting already, shovel in a spoonful of the cream filling after, and mhhhhhhhhhhhhhhhhhh take that!. You know you wanna.

Well. She puts that much effort in. Not that I’m knockin it or anything. like I said. Mini masterpieces.

I digress.

I came across these Cookies n Cream cupcakes, and they look relatively easy. Ish. So I’m thinking I’m going to ignore her recipe for the cupcakes (since I have the trusty old box babies), and use her recipe for the frosting, and some other elements. I’m not bothering with the cream filling. They’re just school kids.

So the idea, in a nutshell, is to use one oreo cookie in the bottom of each patty case, spoon batter over the top, and bake.

Then crush up a whole heap of oreos and fold it into the frosting.

After frosting, I’m gonna top them with a mini oreo.

The Mona Lisa... Of Cupcakes.

The cream filling that I'm not gonna bother with...

So the plan is that by posting this into the all seeing eye of the internetz, I will no longer be allowewd to possibly dice the idea. Now that I have said I’m gonna do it, I have to do it.

So there ya have it. Heads up. Coming soon to a screen near you: either a triumphant rub it in ya face hells yeah I did it bitches post about how great my cupcakes were and how all the other kiddies are jealous and want to be M’s best friend now and how all the other mothers either look up to me with pure admiration while deep inside are so so jealous and possibly even hate me.

Or the post that says I failed they sucked I burnt them the shop ran out of oreos my cupcake cases broke the baby wouldn’t stop crying and I got exactly 6 made and are still uniced and I have run out of time i broke my hand trying to build a stupid bike or I plain didn’t do it. So Kill Me.   

The full recipe and instructions for these mini masterpieces, and indeed many many more masterpieces can be found at Go forth and conquer my pretties. And if you do conquer you must. I repeat must. Send me some that I can send to school with M.  Cos I am fairly well wiggin out about this!! And the bike.

Wish me luck……………………………………………


What came first? The Not Chicken or the Egg replacer?


Tonight my Mother, K, M, and I went out to dinner (my shout) to a little hole-in-the-wall place in Broadbeach. It’s a place that I always noticed as I was driving past yet had never been to, until finally last year when I was about 6 months pregnant I went with C. The restaurant is called Tian Ran, and is the only Vegan restaurant on the Gold Coast. Last time I went I had the spicy eggplant with brown rice, C had the wonton noodle soup. I remember wishing that I had what he had.

 So I decided to take my Mother out to dinner, thinking she might enjoy it. We had 2 mixed entree’s to share between us, M had the kids meal of ‘nuggets’ and chips, Mother had the ‘seafood’ hot pot, I had the wonton noodle soup, and we had a plate of nasi goreng to share. It turned out to be far too much, we could have done without the hotpot, as we hardly touched it. The fake meat stuff is so not my deal, and I tried to delicately steer Mother away from it, but she went ahead and ordered it.

Anyway, the meal was not bad, but it certainly was not as good as I remembered it. Maybe because the last time I was pregnant, so things tasted better? Last time I also did not have an obnoxious 7-nearly-8 year old and an extremely classless and childish Mother dining with me. But ya get that.

After we got home and the kids went to bed, she decided she had a sweet craving, so I quickly threw together 2 mug cakes for us. They were good, but not as good as I have made before. I have a great recipe for chocolate mug cake, but it calls for Nutella, which I don’t have right now. One day I’ll post that up.

So. Chocolate Mug Cake.



4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug


Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but it’s all good!

Allow to cool a little, and tip out onto a plate if desired.
Keep in mind that this recipe is for 1 mug full of cakey goodness, but I actually divided it between 2 mugs. You can see from the picture that it did not completely fill the mug, but it was sufficient.

Ch-ch-ch-ch-change (turn and face the strain)!


In keeping with the theme of the month, I have made some more changes. What do you think of the new look? It feels much lighter, more fun. I love the riot of colors. Reminds me that spring is coming.

Tonight I made a chocolate self saucing pudding. M didn’t quite gobble it down as I expected him to, but then again he didn’t finish his favourite dinner (pasta) either, said he had a tummy ache. I have never quiter found a chocolate pudding recipe that encompasses both the taste I want and the ease I need. I won’t bother making something if the ingredient list gets too long, I just don’t have the time, and usually only have basic baking ingredients in my cupboard. But this recipe was not too bad. It certainly wasn’t a rich, chocolately lava type flavour, but it was not bland either. I actually think it was probably just right. Any richer and it would have been sickening, especially if eaten with ice cream or cream.

So. My Chocolate Self Saucing Pudding.

  • Serves:6 if you wanna be generous, or you could just eat it to yourself over the course of 3 meals…
  • Degree of difficulty:Medium
  • Preparation time:10 minutes (it actually took me more like a half hour but whatever)



1 cup self-raising flour
2 tablespoons baking cocoa
Half cup raw caster sugar
80g butter, melted and cooled (can do this in microwave)
half a cup milk
1 large egg, lightly beaten
50g dark chocolate, roughly chopped into small pieces (I used some dark chocolate chips I had in the cupboard; while I was at it I decided to throw in some white chocolate chips too, just for good measure. So I actually used a lot more like 100g of chocolate)


3/4 cup raw caster sugar
2 tablespoons baking cocoa, sifted
1 & 1/4 cups boiling water


Preheat oven to 180C conventional / 160C fan forced.
Grease five cup capacity overproof dish.
Sift flour, cocoa into a bowl. Stir in raw caster sugar and dark chocolate.
Whisk the melted and cooled butter, milk and egg together.
Add to flour mixture and mix until combined. Put into ovenproof dish.
For the sauce, combine the raw caster sugar and cocoa together and sift over pudding mixture.
Pour boiling water into large spoon over the pudding to avoid making indentations into the pudding mixture.
Place dish onto a baking tray and bake for approximately 50 minutes or until pudding bounces back when gently pressed in the middle with your finger.
Rest for 10 to 15 minutes and serve with whipped cream and strawberries. Or just eat it straight up.

Excuse my dodgy food styling.. or lack of.

Adapted from the original recipe, which can be found at

Stay-Cay over school holidays


Well the last few weeks have been a bit full on. Lots happening. Over the last 7 days, my mother (who is visiting from overseas) has been staying at a beachfront resort about 15 km’s from my house. While she was there, my younger sister and one of my older sister’s travelled from various parts of the country with their children, so we have had a mini reunion of sorts. Kiddie tantrums, grown up tantrums, spilled food, baby brawls, and chlorine-burnt eyes galore. Fun, fun.

We passed the days playing pictionary (well, we tried. SOME of us find the all-play too ‘tiring’.), building sand castles, whale and dolphin spotting, chasing bunnies, enjoying the sun, and Wii tournaments.  

The Wiggsta


The Wiggsta and his Mumma, my lil sis


Wiggy enjoying his after-lunch pre-dinner snack


K enjoying a mouthful of sand


Me, K and a beautiful Kingscliff sunset


K and his nanna hat


Boy and his mumma, my big sis