thecookingchook

The personal stories and adventures of a nerdy food lover.

Archive for the category “Sweet stuff”

The Cooking Chook does Christmas – Gingerbread

My plan for the month of December was to post a few recipes leading up to Christmas. This plan kinda went out the window when I picked up a contract position to work during the Uni holidays, and with the many social events that tend to pop up this time of year, my free time to cook or bake has been limited. Despite this, there is one recipe that I really wanted to share with everybody before Christmas. I’ve always wanted to make gingerbread, not just because I love to eat it, but it also makes for a great foodie present, which fits in with my Uni bum budget. Read more…

The Cooking Chook does Christmas – Rocky Road

I CAN’T BELIEVE IT’S THAT TIME OF THE YEAR AGAIN!!!!! Where has this year gone? It felt like only yesterday that I was doing Christmas, now I’m doing it all over again! This year I thought I’d try something a bit different. Inspired by the fact that I am an unemployed Uni bum, I thought I’d check out some Christmassy treats that I can make. My plan is to make several treats that I can put into a gift box, and give that to people for Christmas. First cab of the rank is Rocky Road. I love Rocky Road, so this recipe was kind of part Christmas gift idea, part satisfy my own hankering (you have to taste test any foodie gift you give, right?). Read more…

Best Ever Banana Bread

Whenever I see a claim that something is the ‘best ever’, I’m always curious to find out why. Not because I’m in the business of disproving these claims, but if something is the ‘best ever’, I want in on it! So, when I saw a recipe for the best ever banana bread on Taste.com.au, I had to make it. Banana bread is a wonderful way to use up those dodgy looking bananas that look like they’ve taken a turn for the worst, the more ripe the banana, the better the bread. Read more…

Throwback recipe Saturday – Mini finger buns

Being the whimsical person that I am (or so my partner thinks I am), I tend to cook and bake things that take my fancy at the time. I do my best to plan my week in regards to meals etc, but sometimes (OK, a lot of the time) inspiration strikes and that plan goes out the window. Sometimes, a bit of nostalgia creeps in and that ends up being my inspiration which is what happened this week. I don’t really know what sparked it, but I was thinking about the foods I used to eat at school and finger buns popped into my head. I ate finger buns A LOT at school. Cut in half, slathered with butter (on both halves) with coconut icing on top. Read more…

City to Bay chocolate soufflé

So, I didn’t quite make my weekly blog post deadline this week. The last week has been particularly hectic so I didn’t have myself organised for the weekend – terribly slack of me. Anyway, over the weekend, my darling friend Mel of the totally awesome book blog Bookabye Baby and I completed the 12km City to Bay Fun Run. Just to clarify, we didn’t run 12kms, we walked it. Neither of us are natural runners, so we decided to walk it instead…..along with more than 9,000 other Adelaideans. Read more…

Happy 1st birthday Cooking Chook!

With my dreams of doing med next year all but gone for the time being, and feeling a little sorry for myself, I totally forgot that The Cooking Chook turned one last week! I can’t believe that I’ve been blogging for over a year now! When I started this blog, it was all about a promise I made to myself to try new things and this blog was my way of documenting that – kinda like a personal diary. Did I manage to keep that promise to myself? Read more…

When in doubt, bake!

This week has been a bit of a roller coaster week for me. The start of it was going really well. I was having a wonderful time working in a research lab in the Haematology and Genetic Pathology department of a local hospital for my professional placement topic at Uni. It’s my first taste of doing proper scientific research and I’ve been enjoying it immensely. I was enjoying my time so much that I was starting to wonder whether medicine was the right career path for me. Read more…

Bonding over yeast – Blueberry braided bread

Until my recent affair with croissants, I don’t actually remember having worked with yeast before. Probably because yeast dough requires you to prove the dough, and I’ve always thought that it was just too much work. Well, not anymore…. Now that I have established a cautious relationship with yeast, I feel confident enough to explore other things I can make with it. It almost feels like a new relationship where you are at the ‘getting to know each other stage’. Read more…

When at first you don’t succeed, try, try, try again

I’m a real glutton for punishment. I love to push and challenge myself, but with that attitude comes a tendency to fail when doing things for the first time….a lot. I’m not very good at accepting failure, so I try, and try, and try again until I succeed. This is certainly the attitude to have when attempting croissants. I am obsessed with French baked goods. Now that I am reasonably confident with making macarons, I decided that I needed to up the ante and attempt something a little more difficult. Read more…

The Mint Slice macaron experiment

Work stashI love my chocolate biccies (Aussie slang for biscuits). I’ve been known to have a stash of around 4-5 packets of chocolate biccies at home, and when I was working, they would be in my work drawer (locked of course) for my lunch dessert. The stash would usually consist of Tim Tams, in a multitude of flavours, and Mint Slice. So, when I had some leftover egg whites from making the petite croquembouche for Bastille Day, I thought it would be a good opportunity to do some experimenting with macarons and I used the Mint Slice as my inspiration. Read more…

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