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A simple, classic chocolate cream cheese frosting recipe. Ideal to frost all sorts of cakes and cupcakes. 



Ingredients:
Makes a 3 1/2 cups

• 113g unsweetened chocolate
• 226g cream cheese
• 4 cups confectioners' sugar
• 1 tbsp vanilla extract
• 1/8 tsp salt
• 2 tbsp evaporated milk

Directions:
Have all ingredients at room temperature. Melt the chocolate in a double boiler or microwave oven. 

In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix on medium speed until well blended. Add vanilla and pinch of salt. Slowly mix in the confectioners sugar. 

Scrape the sides of the bowl and increase mixer speed to medium-high. Slowly add evaporated milk until the frosting is spreading consistency.  

Original Recipe

We needed a nice 'dramatic' dessert for a special occasion and I wanted something different from the classic cheesecake. I thought my favourite cake would suit the occasion well: Black Forest Cake :)


Ingredients:
Makes a 9-inch four layer cake

• 2 1/8 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tbsp vanilla extract
• 2 cans black cherry pie filling
• 3 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• chocolate curls to decorate
• fresh cherries to decorate

Directions:
Preheat oven to 175 degrees C. Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper. 

In a large bowl combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans. 

Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.  

Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.  

With a long serrated knife, split each cake layer horizontally in half. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with final cake layer. Frost side of cake. Pat chocolate curls onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Sprinkle top of cake with remaining chocolate curls.  








Adapted from Original Recipe

It has been quite a while since I last knitted something, but when I saw this new take on knitting I couldn't resist. Instead of using knitting needles you use your arms. Yep that's right! The perfect method to achieve a large chunky knit in so little time!

12 stitches, goes twice around neck

10 stitches, goes three times around neck

A healthy version for Asian take-away!



Ingredients:
Serves 4

• 1 piece lemon grass or the rind of 1/2 lemon
• 1cm piece fresh root ginger
• 1 large garlic clove
• 20ml / 2 tbsp sunflower oil
• 275g lean chicken, thinly sliced
• 1/2 red pepper, seeded and sliced
• 1/2 green pepper, seeded and sliced
• 4 spring onions, chopped
• 2 medium carrots, cut into matchsticks
• 115g fine green beans
• 25g peanuts, lightly crushed
• 30ml / 2 tbsp oyster sauce
• pinch of sugar
• salt and black pepper

Directions:
Thinly slice the lemon grass or lemon rind. Peel and chop the ginger and garlic. Heat the oil in a frying pan over a high heat. Add the lemon grass or lemon rind, ginger and garlic, and stir-fry for 30 seconds until brown. 

Add the chicken and stir-fry for 2 minutes. Then add all the vegetables and stir-fry for 4-5 minutes, until the chicken is cooked and the vegetables are almost cooked. 

Finally, stir in the peanuts, oyster sauce, sugar and seasoning to taste. Stir-fry for another minute to blend the flavours. Serve at once, accompanied by rice or noodles sprinkled with soy sauce.  

Nutrition Facts:
Calories (kcal): 203
Fat: 11g
Saturated Fat: 2g
Cholesterol: 29.6mg
Fibre: 2.6g

Original Recipe from 'Low Cholesterol Cookbook' by Christine France

Flat mushrooms, rich in B-group vitamins, have a wonderful flavour and are perfect for this nutty stuffing.  

Fast, easy, healthy and delicious! What more to wish for?