Midori Splice Bundt Cake ~ #BundtBakers

I remember the joy of eating a Pine Lime Splice popsicle as a kid.  Then I discovered the joy of a Midori Pine Lime Splice cocktail - which has the same flavor profile as the popsicle - as an adult, and fell in love with the flavors all over again. Both are still favorites of mine, and that is why are decided to turn these flavors into a bundt cake for this months #BundtBakers.

Milo Cupcakes with Condensed Milk Buttercream Frosting

My mum gives me Milo to go, and go, and go - I remember my daughters returning from a trip to Australia and singing this slogan for a popular Milo commercial upon their return.  I grew up in Australia drinking Milo, so I thought it was kind of cute that my American-raised daughters would be singing along to such and iconic Australian product - Aussie accents and all.

Milo is a chocolate and malt powder that can be mixed into milk or water (either hot or cold) to make a delicious drink, although my favorite use for it as a kid was to sprinkle it over vanilla ice cream. It is quite granular and does not completely dissolve if mixed with a cold liquid, which gives you these little crunchy bits in your drink.  It was developed in Australia in the 1930's to help combat childhood dietary deficiencies during the depression, and remains popular today.

My favorite Milo - with extra malt.

I don't know about your pantry, but mine always seems to be overflowing with items that I purchased for a recipe and either forgot about, or didn't use completely.  Hoarding also became something of a habit whilst living in Guam because I never knew when the next shipment of an item would arrive, so I tended to purchase multiples of everything.  Anyway, I noticed the tin of Milo in the back of a cupboard and thought that it would be great in a cupcake.  Well, actually I made myself a glass of milk and Milo first, and then thought about the cupcakes. A search for a recipe led me to Raspberri Cupcakes, and the idea grew from there. I had a favorite chocolate cake already, but I loved the idea of condensed milk buttercream frosting.

These really are delicious cupcakes and I loved them even without the frosting.  The Milo adds a really nice chocolate-malt flavor to the cupcakes, and I loved the crunch on the top of the frosting.  I realize that Milo is not readily available in the US, although you can buy it on Amazon, so I would suggest Ovaltine as a substitute.

Milo Cupcakes with Condensed Milk Frosting 

Milo Cupcakes with Condensed Milk Buttercream Frosting
(Printer Friendly Recipe)

Ingredients
Cupcakes ~

• ¾ cup unsweetened Dutch-process cocoa powder
• ¾ cup hot water
• 1 teaspoon espresso powder
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1¼ teaspoons coarse salt
• ⅓ cup Milo
• 1½ cups (3 sticks) unsalted butter
• 2 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup sour cream, room temperature
• ½ cup milo, additional

Frosting ~

• 1 cup unsalted butter, softened 
• 4 cups powdered sugar, sifted
• 5 tablespoon condensed milk
• ¼ cup Milo

Preparation
Cake ~

1. Preheat oven to 350℉.
2. Line standard muffin tins with paper liners. 
3. Whisk together cocoa, espresso powder, and hot water until smooth. 
4. In another bowl, whisk together flour, baking soda, baking powder, salt, and ⅓ cup Milo.
5. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
6. Remove from heat, and pour into a mixing bowl.
7. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
8. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. 
9. Reduce speed to low and add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
10. Divide batter evenly among lined cups, filling each three-quarters full. 
11. Sprinkle the additional ½ cup Milo evenly over the cupcakes.
12. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
13. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely before frosting them. 

Frosting ~

1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
2. Add condensed milk and mix to combine.
3. Reduce speed to low and add powdered sugar one cup at a time, stopping mixer after each addition to scrape down the side of the bowl. Refrigerate for 15 minutes.
4. After cupcakes are fully cool, frost and sprinkle with Milo.

Recipe adapted from Raspberri Cupcakes.

All That's Left Are The Crumbs

Say hello to my little friend, and ANZAC biscuits.

This little guy was so patient while I was taking his picture.  He hung around for a while, and then kind of looked up as if to say 'this has been fun but I gotta go'.  I wonder if he knew that I had to go too since I wanted to make some ANZAC biscuits?

ANZAC stands for Australian and New Zealand Armed Corps, and ANZAC Day marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War, and is now a day of remembrance for all who have served and died for their country and occurs on April 25.  It is thought that ANZAC biscuits came into being when family members wanted to send something to their loved ones but needed something that would not spoil during their long journey overseas.  Eggs were omitted from the recipe, mainly because they were very hard to come by at the time, and also for the longevity of the biscuit. According to both Australian and New Zealand law they are never to be referred to as cookies - I didn't know this.

Once you add the baking soda mixture to the butter/syrup mixture it will bubble up.

I love making these biscuits throughout the year. On my last visit to Australia I brought back golden syrup with me so I would have it on hand to make these - well not just these since I love it on toast too.  I do love the brand from Australia because it is a little stronger (which you can buy online but it is expensive), but you can also get Lyle's Golden Syrup from Whole Foods, King Arthur Flour, and World Market.  These biscuits are delicious, super easy and as mentioned above keep very well.  

 

  

ANZAC Biscuits

Printer Friendly Recipe

Ingredients

• 9 tablespoons butter
• 2 tablespoons golden syrup
• ¾ teaspoon baking soda
• 1 tablespoon water
• 1 cup rolled oats
• 1 cup desiccated coconut
• 1 cup all-purpose flour
• ¾ cup brown sugar

Preparation

1. Preheat oven to 325℉.
2. Place butter and syrup in a small saucepan and heat gently until butter and syrup melt.
3. Combine baking soda and water in a small bowl and stir into melted butter mixture.
4. Place remaining ingredients in a large bowl. Pour over warm butter mixture and stir well to combine.
5. Roll rounded teaspoons of mixture into balls. Place about 1½ inches apart on Silpat or baking paper lined baking trays and flatten slightly.
6. Bake in preheated oven 12-15 minutes or until golden brown. 
7. Remove from oven and cool 5 minutes on baking trays; transfer to a wire rack to finish cooling. 

 Recipe from the Australian Women's Weekly

Malasada Bread Pudding - and my 100th Post Giveaway!

Malasadas just seem to call my name. I know that they are not good for me but I am helpless to resist.  Here in Hawaii these little bundles of yeasty goodness are rolled in plain sugar, cinnamon sugar, or li hing sugar.  They are also available filled with coconut (haupia) custard, chocolate custard, vanilla custard, or the flavor of the month - which at the moment is banana custard.  I like mine plain and rolled in regular (white) sugar and my favorites come from Leonard's Bakery on Kapahulu Avenue, just a short drive from Waikiki.  In Hawaii Shrove Tuesday is known as Malasada Tuesday and sales more than triple on this day.  They are also a staple at school fairs, and some schools are quite famous for their individual recipes.

Malasadas are also know as Portuguese donuts. They are made from a yeast dough, have no hole in the middle, and are deep-fried in oil. Tradionally they are rolled in granulated sugar, but variety is the spice of life and there are many different routes you can go with these. They are at their most delicious whilst fresh and still hot.  On the rare occasion when you have leftovers, do what I do and make Malasada Bread Pudding.  I based my recipe on one that I found here, but I do not put in any raisins, dried cranberries, or chocolate and I make my custard with a combination of cream and milk.  I really would love to try making Malasadas myself.  I have a few different recipes that I can try, so when I find one I like I will post about it.  Until then I will keep lining up at Leonard's for my treats.  If you do not have somewhere nearby that sells malasada's then you can definitely make this recipe using regular sugar donuts.


And a Giveaway!
As this is my 100th post I wanted it to be something special.  On my recent visit to Australia I purchased a few items that I thought would make a fun giveaway and also give the winner a little taste of Australia.  The items I am including are:

1x190g bar of Cadbury Crunchie Dairy Milk Chocolate
1x150g jar of Vegemite
1x52g bar Cherry Ripe
1x200g packet of Buderim Naked (uncrystallized) Ginger
1x165g packet Tim Tams - Dark Chocolate Mint
1x175g packet Tim Tams - Dark Chocolate Rum & Raisin
1x200g tin Milo
1x200g packet Minties
1x350g Foster Clark's Custard Powder
1x85g packet Aeroplane Jelly - Port Wine Flavor
Delicious magazine - June 2011
Australian Good Food magazine - June 2011 issue

I really appreciate everyone who takes the time to read my blog, leaves me comments, and sends me emails but since this giveaway is sponsored just by me I have to limit it to the United States only.  I promise I will try to do an international giveaway soon with similar items.  To enter the giveaway simply leave me a comment.  Of course I would love if you started following my blog or liked me on Facebook, but this is more about me saying thank you, so leave me a comment and you are in the draw.  I will close the entries at 9:00pm on Friday, May 20.  I am using the number generator at Random.org to choose a winner, and I will have the box in the mail the next morning.

We have a winner!
The winner of the box of goodies from Australia - as well as a couple of bonus items from Hawaii - was The Kitchenarian.  Congratulations!  Thank you so much to everyone who stopped by my blog.  As previously mentioned I will try and do another giveaway in a few months with either Hawaiian or Aussie goodies and this one will be worldwide.


Malasada Bread Pudding
(Printer Friendly Recipe)

Ingredients

• 6 day-old malasadas
• ½ cup raisins, dried cranberries, or chocolate chips (optional)
• 4 eggs, beaten
• 1 cup whole milk
• 1 cup whipping cream
• ½ cup white sugar, plus more to sprinkle
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract (I used vanilla bean paste)
• a pinch of nutmeg, plus more to sprinkle

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break malasadas into small pieces into an 8 inch square baking pan or individual ramekins. 
3. Sprinkle with raisins, dried cranberries, or chocolate chips (optional).
4. In a medium mixing bowl, beat eggs, add cinnamon and a pinch of nutmeg. 
5. Add milk, sugar, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until malasadas are covered and soaking up the egg mixture.
6. Sprinkle with additional sugar and nutmeg.
7. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Based an a recipe found here.

I'm Back from the Land Down Under

Actually I have been back for a few days but jet-lag always hits me on the trip back, so I have been sleeping a lot and getting gradually getting back on track.  I had a wonderful time and got to visit with my eldest daughter who is attending university in Sydney, and catch up with other family members too, including my two wonderful sisters-in-law.

I thought I would share a couple of photos from our trip to the mountains before getting back into the regular recipes.  It is Autumn (Fall) in Australia and the weather is starting to get colder.  Although it can get down to the low 30's in the morning during winter, it does not snow in Sydney.  Growing up I did not have central heating in my house so it was a mad dash in the morning to get into a warm shower and get some winter clothes on.  It was a sad day if someone had beaten you to the shower.

Some of the teapots at Bygone Beautys

On a cold, rainy day there is nothing better to warm you up than to have a Devonshire Tea by a fireplace.  To achieve this my daughter and I headed to the Blue Mountains, which are located about 90 minutes west of Sydney by car, to a wonderful tearoom located in Leura.  Bygone Beautys not only serves a wonderful Devonshire Tea, but also boasts the world’s largest private collection of teapots.  We started with the Soup of the Day, which was a sweet potato-pumpkin soup, and followed it with a Devonshire Tea - home made scones with jam and whipped cream, served with tea or coffee.




As you can see the grounds are beautiful, but the star is the scones, jam, and cream.




The leaves changing color was quite stunning too.  I had forgotten how beautiful they are since I don't see them very often.




We also visited a wonderful old hotel called The Carrington which was opened in 1882.

And a final few photos.  There was a fine rain falling for most of the day and I was amazed at how it delicately clung to the flowers, and even a spider's web.



And the spider's web.