EATrite

This post is not about cupcakes, but bear with me....

Those of you that follow me on Facebook will have seen me raving about my lunch today. When Himself is home we tend to eat badly. Since Baby Cupcake started eating solids we agreed that we need to be a good example to her.

I recently came across EATrite foods and immediately ordered meals. Delivery was 7 days after ordering and the guys at EATrite were great about communicating via email.
After stocking our freezer with these amazing looking meals, I finally got to try one for lunch today.

This is where I would normally post a picture of my meal, but I was too busy enjoying it to take a photo :)

WOW! Anyone who says healthy food isn't tasty has not tried the EATrite meals! (And is probably totally lacking in the imagination department)

Our very well stocked freezer

I would give you the whole spiel about the benefits of EATrite, but you can just check it out yourself here.

Happy eating!

Baking Basics

I'm sure you have read a recipe and thought to yourself, "but that's not important" or "I don't have time to...". I have! I've done some research over the years and thought I'd save you the time.

This may be totally boring, but let's talk about eggs.

One of the basics is using room temperature eggs. Why would that make a difference? Well, when baking cakes and cupcakes it does matter! Here's why.....

Eggs beat to a higher volume at room temperature, so your cakes will bake better. 

Ever had a lumpy mixture and don't know why? Cold eggs won't incorporate with butter (or which ever fat you are using). 

Problem is, it takes ages for the eggs to get to room temperature. And if you're anything like me, you decide to bake at a moment's notice and can't wait for the eggs to stand. The best way to warm them up is to gently place them in a bowl of warm tap water until you need them. 

What are your best baking tips? 

Happy baking!

Making Chocolate

There is a certain brand of raw, organic chocolate that I love. So much so that I pay the exorbitant price and then divide it up into little portions that I keep in the fridge and savor one tiny piece at a time (which takes a lot of discipline!).

At the Taste of Christmas last year I noticed that there are quite a few people out their making raw and organic chocolate. All charge insane prices!

For a long time I've wanted to do some internet research and experiment. I had no idea it would be so easy to find a recipe and make your own chocolate. Best of all.... the first batch turned out perfectly, and almost identical to the one I have been buying.

So here's how to make your own chocolate....

Melt 5 tablespoons of organic cacao butter and 1 tablespoon organic coconut oil in a glass bowl over boiling water.

 

Once the cacao butter and coconut oil are melted remove from the stove and mix in 5 tablespoons of cacao powder, 5 tablespoons of agave syrup and vanilla from one pod.

One of the best smells on earth!

Pour into molds, put into the fridge to harden and......

Voila! Your own chocolate at a fraction of the cost.

Unfortunately, a fraction of the cost is still pretty expensive. I found that Faithful to Nature were the most reasonable for the ingredients, and I trust that their products are all natural and organic. Of course, I also love them because I can order online and it will arrive on my door-step a day or two later. 

I have since made another batch and doubled the recipe. This made 16 small bars. I'd be lying if I said I was as disciplined about eating it, but hey, it's healthy isn't it ;)

Happy baking & chocolate making!