Gutted. Seriously gutted.

So a unicorn appeared in a charity shop last week. A red Kitchen Aid mixer, looking shiny and new.

*chorus of angels*

*chorus of angels*

I was overjoyed. I needed to have this in my life. It was going to be available to buy on Saturday 7th November, and I was determined to be there before opening to stake my claim. So Friday night rolled around, and my plan was to be at work then go home (around 4am) then just stay awake and walk down to my date with DESTINY. There was no price on it but it certainly would have been cheaper than buying brand new. It was my colour, my perfect and only.

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And I did it. I went to work, finished and went home. I put on Judge Judy and waited til it was time. I was wide awake and excited. I popped onto tumblr to clear some inbox messages and then….

It was 10am. What? When did that happen? NOOOOO!!!!!

The shop opened at 9am and my Kitchen Aid was undoubtedly gone. I rushed along to confirm. Yup. I didn’t have the heart to ask how much it went for. Apparently my date with destiny was cancelled. I was stood up. Or I stood it up. I don’t know. All I knew was it was gone.

And that’s how Lime Crime got some small measure of revenge against me.

*sobs*

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Baked egg muffins

I know, it’s late coming, can I tell the truth and say it went plum out of my head? Oops!

Anyway, I threw these together after seeing loads of similar recipes on the most addictive website in the world, Pinterest (run, save yourselves!!). For an extra 5 mins tops, it makes a gorgeous and tasty twist on the usual fried egg brekkie! I made enough for 9 mini muffins, which is 3 regular size muffins. Play around with the recipe, (I plan to add red pepper next time!) and let me know how you do!

First off, put streaky bacon (I used 4 slices) in a cold oven, and turn the heat up to 180o (did you know putting bacon in a cold oven makes it crispier? yum!)

Grate some of your favourite cheese using the smallest size grate (I used some strong, sharp cheddar)

(I’m staring at the word grate and I’m convinced it looks wrong. hmmm)

Spray some oil over/grease your muffin pan.

(That sounds a bit wrong!)

When your bacon is at your preferred stage of crispy, remove from oven (but keep the oven on!) and transfer to a cold plate. It’ll let it cool quicker.

Empty an egg into each muffin.. hole? space? thingy? You know what I mean!

Roughly chop the cooled bacon into small pieces, and add to each egg.

Sprinkle some cheese on top, and some herbs if you wish (I used rosemary, I *think*)

Put in the oven for 10-15 mins.

Use a fork to ease the muffins out of the pan, and plate up!

Enjoy!

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Pandan cupcake

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I found a recipe for green tea cupcakes last year, and thought, hmmmmm, sounds good. I can’t find the original one, but since I adapted it a lot I don’t mind not being able to share the original link. I will if I find it though! I took out some ingredients, like cocoa powder since it overpowered the delicate green tea, and eventually exchanged the matcha powder for pandan paste, saving the green tea powder for my version of the original icing, where the flavour really shines, in my opinion. Sometimes I even exchange that for jasmine tea! So, really not like the original at all! Anyway, it’s awesome and I really enjoy making it. Note about the pandan paste though, you don’t need tons, my measurement below is strictly an estimate. Also, it can stain, so be careful! Mostly, just enjoy them!

makes 12-15

For the cake
120ml whole milk
1 1/2 tsp pandan paste
100g plain flour
140g caster sugar 1 1/2 tsp baking powder
a pinch of salt
40g margarine at room temperature

1 egg
1/4 tsp vanilla extract

For the green tea frosting
250g icing sugar, sifted
80g unsalted butter at room temperature
20g jasmine/green tea

a 12-hole cupcake tray, lined with paper cases

Preheat the oven to170C (325F) Gas 3

Put the sugar and margarine in a food processor and blitz, adding the flour, baking powder and salt, and beat on a slow speed until everything is combined.

In a separate bowl, combine the green tea paste with the egg and vanilla extract. Slowly pour half into the flour mixture, beating well until all the ingredients are mixed. Slowly pour in the remaining milk mixture, continue mixing until smooth.

Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched.

For the jasmine or green tea frosting, beat together the icing sugar, butter and jasmine tea powder in the food processor until the mixture comes together and is well mixed.

Frost the cake with a spatula or piping tool, and decorate as required! 😀