There is a reason why my post won’t be very big this week. I am exhausted! My baby child is turning 18 tomorrow and I have made over 80 cupcakes for her party. I am going to display them like this on the night. I also made 80 vodka jellies (the recipe is on a previous post). Of course there is just so much to do, I am not sure why I ever thought this was a good idea.

It is quite easy to make these cupcakes, especially if you don’t have to make 80.  I made a few different sizes just to add variety. I will put a proper post up soon.

Thought you might like to see the party. It was a big event with over 80 people. I was pleased to see all the jelly shots go and most of the cupcakes.

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Almond Bread has been one of the treats I have made for years. It is a great way to use up egg whites that are left over. It is not as difficult to make as biscotti and can be made with any nuts you choose. This time I made it with almonds and callebaut cocoa nibs from Black Pearl Epicure. These delicious crispy biscuits can be served with ice cream or coffee.  The trick is to slice them very thinly before they go back into the oven for the second time. You can even make them into a savoury biscuit by adding oregano and parmesan cheese. They store in an airtight jar  for ages. I hope you enjoy making them.

Almond Bread

Ingredients

3 egg whites

1/2 cup of sugar (this can be increased if you prefer them a bit sweeter)

1 cup (4oz) of  plain four

1 cup (5 oz) of roasted almonds. ( to do this you place the almonds on the tray in a moderate oven for ten minutes)

1/2 cup of callbaut cocoa nibs

1 teaspoon vanilla essence.

Method

Preheat the oven to 180 degrees. Beat the egg whites until stiff without being dry. Continue beating adding the sugar gradually. Continue beating  until the mixture is thick and glossy. Using a metal spoon fold in the almonds, Callebaut cocoa nibs, flour and vanilla essence. Turn into a well greased loaf tin.

Bake for 30 mins until pale and golden.

Leave to cool in the pan and then wrap in foil and put in the fridge overnight. This helps with the slicing the following day.

Next day , cut into thin slices and place on a baking rack or a tray with baking paper.

Bake in a preheated oven at 150 degrees until pale golden and crispy. Cool and store in an airtight container.

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You know I have always loved things that are a little out of the ordinary. Like the stencilled art that you sometimes see around the city. On telegraph poles and garbage bins. They might be just a person’s face  or some graphic that just keeps popping up here and there. I loved the stories of the Guerilla Gardeners in Brisbane that under the cover of darkness, fixed up public areas that were in need of some love and care.

When I was on twitter, tweeting with my friends and I asked if anyone would like a brownie, I was surprised by the number of people who wanted one. To satisfy their cravings I decided to start a brownie treasure hunt. I walk around the city and other areas with my brownies packed up in bags and then tie them to prominent structures. After I tweet their position and wait to hear if they are picked up. It is SO much fun!

Last week I planted four or five packets around the city and was pleased to hear most of them were picked up. Perhaps you will join the Brownie Hunt next time?

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