Wednesday, 23 June 2010
Monday, 14 June 2010
Sunday, 6 June 2010
In darker times, I watched this clip five times in one day.
A drunk lady took a shine to my eyes outside the chippy yesterday. Apparently I look like a drummer she once knew (thankfully female). Everyone else feigned that they were in their forties and she bought it. I daringly went for nineteen; "Aaaw, I knew it, see! Knew you was a baby."
Thursday, 3 June 2010
1 cup of plain flour
2/3 cups of caster sugar
1+1/2 tsp baking powder
Pinch of salt
1/4 cup of unsalted butter
2/3 cup of milk
1/2 tsp vanilla extract
2 large bananas
2/3 cup of butter
3/4 cup of peanut butter
1 tsp vanilla extract
4 cups icing sugar (sifted)
4-6 tbsps of milk
Banana chips and walnuts, crushed using a pestle and mortar.
It’s super easy.
Heat the oven to 170 degrees centigrade.
Put the flour, sugar, baking powder, salt and butter into a bowl and beat with an electric whisk until all is combined and a sandy consistency’s reached.
Add the milk and vanilla extract and beat together. Then add the egg and banana, whisking until well incorporated.
Spoon into cupcake cases until 3/4 full and bake for 20-25 minutes. They’ll be lightly golden, spring back when you push ‘em with a finger yada-yada, and a skewer will come out clean.
Once you’ve taken them out and let them cool completely, you can add a little nutella to the centre before you ice them. Scoop out a little, add a teaspoon of nutella, then put the cake back like you're finishing a baby's jigsaw.
Make the icing next (fast, because you'll be hungry now) by whisking with peanut butter and butter, then add the vanilla and beat again. Gradually add the sugar a cup at a time - beat well and make sure you scrape the sides as you go. It’ll seem real dry when it’s done but just add the milk a spoonful at a time because you may not need it all. Beat until light and fluffy.
You can rewhip this icing if necessary and it’s good for piping out, so go ahead.
Then don’t go easy on the topping.