The 36 Hour Biscuit

I love chocolate.

This is no secret. I also love biscuits.  

But the secret here, is that I can't bake them. Not at all.
Like, desperately wish I could but they always come out flat, overcooked, too soft, can't bake them..

I have to admit. I gave up attempting biscuits a long time ago, and focused more on cakes and brownies!

I'm definitely a creature of habit.

Until.. Until I discovered these..

Miss Penny that's MY biscuit.. Back off.

Ohhh the 36 hour biscuit.

It sounds like a long time. And I agree, the wait is a killer, but oh so worth it.. Because after you get the most amazing, moist, crunchy biscuit.. That even I can master!

Describing them on paper is pointless. Just bake them.  Take the time to let them rest. Trust me.


The 36 Hour Biscuit.

2 cups (minus 2 tablespoons) Cake Flour

1 2/3 cups Bread Flour

1 1/4 teaspoon Baking Soda (bi carb)

1 1/2 teaspoon Baking Powder

1 1/2 teaspoon Kosher Salt (I used Maldon, no biggie)

1 1/4 cups Butter (unsalted) (283.5gm)

1 1/4 cups Light Brown Sugar

1 cup (plus 2 tablespoons) Caster Sugar

2 Free Range Eggs (never buy caged!)

2 teaspoons Vanilla Extract

600gms dark chocolate chips (the better the quality, the yummier the biscuit)   

• Combine the flours, baking soda and powder plus salt into a big bowl.  Mix together and move aside.

• Set your mix master with the paddle attachment, cream butter and both sugars until light, fluffy and pretty.

• Add eggs one at a time, mix well. 

• Mix in Vanilla.

• (Remember to keep scraping down the sides of the bowl, (and not with your fingers!!!)

• Reduce the mixer speed to low!! Then add your flour mix slowly!! Unless you want a flour explosion.

• Add the chocolate chips, and mix together carefully. Not for too long, just enough to combine evenly.

• Transfer mixture over to your glad wrap, and refrigerate for a minimum of 24 hours, maximum of 42 hours. By my experience.

• I keep the dough in the fridge for 36 hours.  This is the recommended about of time by Kate.

• After your chosen chilling time, preheat the oven to 180 degrees.  Use the preheating time to allow your biscuit dough to soften slightly before cooking.

• Use baking paper on a non stick tray, and scoop on fairly large sized balls of dough.  Larger sized dough balls make better biscuits, small dough balls make crunchy biscuits. We want gooey inside crunchy outside!

• Use an ice cream scoop for even sized biccies!

• Sprinkle balls of dough lightly with sea salt.

• Bake for about 15 - 20 minutes (depending on your oven) until soft but golden brown.

• Once baked leave on the tray for 10 minutes to cool (and so you don't break them when you transfer them to the cooling rack!)

• Then transfer over and allow to cool. Oh the goodness. The goodness!

Enjoy!!! Worth the wait huh..??!

ps, Because every oven is different, I always put a small tray of water on the bottom shelf because my oven likes to burn things. 
This means I add an extra two minutes or so to baking time..
The whole cake flour vs plain flour debate.  The cake flour and bread flour mixture is used as it's lighter. Therefore producing lighter biscuits.
I have baked this recipe so many times now, that I have more bags than I'd like to admit, full of cookie dough frozen in my freezer! I generally bake half a mixture, and freeze the other half.. These are so worth the effort and ingredients. They are way too good not to be shared!

Xx

Little Leaf

 

  Image

 A leaf chased me today,

Spiralling, it flickered it's way down the street.

I followed the breeze and the little leaf followed too,

Twisting and jumping to it's hearts content.

It's crunchy sounds scratched the pavement as he tumbled on by,

Twirling in the breeze, past me, before continuing merrily on down the street..

 

Jolene

Some of the earliest memories I have from when I was a youngster, are of my Mum and Aunty Marnzas singing and dancing in the tiny kitchen of Marnzas' blue house in Eneabba.  They would pull Katie and I into the middle of the room and twirl us around, all the while, belting out Dolly Parton hits.

Good old Dolly.  She was never far away in my childhood, tapes in the car, books on the shelf. It's safe to say Katie and I knew quite a few Dolly tunes off by heart by the time we grew up.

So, when I heard that Miley Cyrus had covered Jolene in backyard session.. I wasn't too impressed. 

I seem to be sort of funny about old things being re done all new and outrageous.. I realise how old this makes me sound. But seriously, the Sense and Sensibility Zombie books?? What were they??

But you know what? I freakin LOVE this kids cover.  I might not love her like I love Flo, (why did she ever cut the bun off??) and she might be engaged to my major crush (if only I was younger, singler and got to Summer Bay before he did that movie) but I REALLY like this cover. Like, really really.

And since I took no interesting photo's this week (minus the pictures of my cat.. and even that's stretching 'interesting') I decided to share with you this joyus little melody.  One of my favourite songs, actually covered really well... If you hate it, don't judge me!

Happy Friday!


Xx 

Grandma Hilda's Two Egg Pav

Ahh Pavlova.

Is there any other dessert more Australian?

Well, to be honest, there have been many arguments over the originality of the Pav. It all came down to when Anna Pavlova, the Russian Ballerina, toured Australia and New Zealand in the 1920's.  She was such an inspiration, that a meringue dessert with cream and fruit was created in her honour.

 Bets on why I picked this image..?

New Zealand claims the honour of the invention mid 1920's, and the Australian's counter that with the argument that their recipe 'was perhaps dated wrong' and was actually first invented in little old Perth in 1935.

In spite of all that, it's definitely become an iconic dessert that we look forward to over eating in Summer..

Yet, I have never attempted one.. I think the unknown in baking scares me (could never have been a chef!) and the concept of not being able to open the oven door!! Scares the living daylight out of me..

But, I decided to give it a bash - if it failed, I could always re style the Pav as an Eat 'n Mess type dessert!

Even though it turned out amazingly, we decided to smash it anyway!

I researched Pav's on the old favourtie websites, Nigella, Donna, Jamie.. Including a few ring in's (thanks Cails!) But I was just so confused.  Why do some and not others call for Cornstarch? Why do some have balsamic vinegar? What difference does it make? And what if I don't have six eggs!?!

Then I recalled a dinner party where a very dear friend of mine cooked her Grandma Hilda's TWO egg pav, and if I recall correctly, I pretty much devoured the entire thing.. 

I knew she had sent me the recipe before, so I hunted through file after file of handwritten and printed recipes - and finally, emerging triumphantly, fist pumping with an extremely crumpled recipe!

Before I give details, I might explain what I learnt.

Cornstarch: Apparently the Cornstarch is what adds to the 'crunch' of the pav, whilst aiding in keeping the egg whites stabilised.

Interesting.

Vinegar: Much the same, and keeps the egg whites smooth.

Who knew!

Other small tips I gained from my Aunties and the Internet, is that when the oven time is done, turn the oven off, do not open the door! Then leave the Pav in the oven until completely cool.

So. Hard. To. Do.

But, it works!


Grandma Hilda's Two Egg Pavlova

• 1 1/2 Cups Caster Sugar
• 2 Egg Whites
• 1 teaspoon Vinegar
• 1 teaspoon Cornflour
• 1/2 teaspoon Vanilla Essence
• 4 tablespoons Boiling Water

Place all ingredients in a bowl in appearing order.  
Beat for 15 minutes on a high speed, until mixture is stiff and holds it's shape.  
Do not overbeat! 
Then spread onto a pre prepared Alfoil covered baking tray and place in the oven at a moderate heat.  
Bake for 10 minutes. 
Then reduce to a low heat for 40 minutes.
Cool in oven!

Then decorate with slightly whipped cream, and any fruit you desire.. I used Pomegranates and Frozen Blueberries!  

*Notes from Grandma, a Fan Forced Oven Speed - Normal.
Electrical Ovens, Preheat to 160, then cook slow at 120.

When spreading onto pan, build the cake higher than wider, as it will not rise during the baking time.



YUM! 

Xx

** Funnily, the same friend I gained Hilda's recipe from, went to the same Australia Day BBQ, and we both bought along the same Pav! Her's with Kiwi and Strawberry, mine pomegranate and frozen blueberries... Both meringues tasted exactly the same (phew!) but to make one a little different from the other, we smashed mine and then assembled it, as her's was already double layered and beautifully presented! 
Also, please excuse the quality of photography, a bottle of Moe't Nectar had already been consumed before dessert!

Strong v Skinny

Nobody likes feeling fat.

It's that horrible slothy feeling coming from when we indulge too much, are too lazy to exercise and end up spending more time perfecting the spot on the couch than actually stretching our legs..

I've never really been an over exerciser.  Frankly, I've never really been exercise-y at all.. I have trouble catching a ball, and my love for cake far out weighs (pardon the pun...) my love for sport. 

An oldie but a goodie.

But sadly, there comes a time in your late 20's when your metabolism decides eating a block of chocolate and drinking half a bottle of wine in one night is no longer a good idea.  The calories start to matter in a way that you'd never thought of before, and the worry sets in.

Obviously parts of the media hype about having the 'perfect' figure can be hard to deal with.  Clothes are only made to be worn on a certain size.. And going to the beach is more of an awkward Bridget Jones sheet/towel dance than actually being relaxing..

 We've all thought it..

So. I've decided being super skinny isn't for me.  Neither is, as a family member recently pointed out to me, the difference between being fat and 'carrying a little'.

I've decided to be fit. And strong.

I've decided being strong, is better than being obsessed with my waist line.

At this point I'd like to point out that I am not clinically over weight. I am just under my BMI.. Just.. Thanks Christmas. And I do exercise.. Lightly.. Sometimes just very lightly.. Even so, this doesn't exactly mean that I feel happy everytime I look in the mirror.

But in all seriousness, I'm tired of thinking about my weight.  I'm tired of justifying it either to myself, or feeling like I have to explain the size of my jeans to people.

So instead of all of this.. I've decided to become strong. Not super skinny.
Which apart of, means finally, accepting that being strong means having a balanced lifestyle.  It's not all starving yourself, or becoming an exercise freak. Which I never could quite achieve, even with years of kinda trying.

To me, it means having an even balance.

Balancing my eating with my moving. Even if it means catching a ball every now and again.  I've started walking every day, and on the off day attempting to run too.  I've started eating more vegetables than bread.  And, re started my personal training. In which my trainer has kindly included ball skills, just for my benefit.

I feel like a part of all of this is acknowledging growing up too.  I can't be 19 forever (as much as that kills me) and there are plans for my future where having a healthy body could make all the difference.

I really feel that 2013 is the year of growing up.  I feel like I need to move, make change. Make choices.  Big ones.

Including being strong.   

Cutting alcohol out completely and forcing myself to exercise every minute are not going to work.  I need to want to do this. I need to want to grow up.

Which I do.

I promise not to go all before and after photo's on you.  This isn't a public weight loss regime. Nor do I promise to have all the answers on life and exercise.  Merely just my thoughts on how I feel. And I finally feel like exercise is becoming a part of life, instead of a chore in life.

Who'd of thought hey? 


Xx  


ps, I had to google how to spell exercise - if that isn't proof of not being exercise-y at all for you! 

Journal Entries

I started something today.  

A project I had been tiptoeing around, quietly planning and mulling over. It's taken me over a year and a half to finally pick up my inky pen, and go for it.

I started a baking journal.

A very special girlfriend of mine gave me a beautifully crafted leather bound book, especially for my recipes.  The pages are just so special to me, that I was terrified to start, just in case I made a mistake.

Which I did.  Of course.

I have great plans for this journal.  Plans that one day in the very far away future, my grand children and maybe even great grandchildren will cook these recipes and pour over my handwriting, trying to get each line correct.  Cursing me for having such cursive handwriting and commenting on how much sugar I use when I bake... Oops..

As I was penning my first entry, I realised just how much I missed writing.  Even just writing without purpose.  I missed sending thoughts out into the abyss.

And so I decided to start writing again.  Even if it's just for me.  Even if nobody knows.  It's nice to just write. 

Xx