First birthday treats

Polka Dot Rabbids cake:


Vanilla Bunny & Egg cupcakes:


What a fab celebration! We had a little kiddies’ picnic table with their treats and buckets for the egg hunt, savory treats for the adults and of course lots of cake!
I made individual chicken salads and caprese sandwiches with salami. Icy drinks were plentiful and everyone enjoyed the sun, egg hunt, photo booth and chatter.
The cake was quite a hit – with hidden coloured polka dots inside – and of course the giant Rabbids Invasion-inspired bunny on top. But boy, did I have nightmares about this freakin bunny! In my head it was so simple to do, no problem… But then as I started, I realised it’s quite complicated, not the look, but the actual logistics and ‘engineering’ behind getting it to stay together and actually be able to stand…
Of course, it fell off the cake just as everyone had arrived, but I quickly rescued it and skewered it through the entire cake – see, watching Cake boss is super handy!
I was inspired to do this theme because I think my birthday boy looks just like those naughty little Rabbids when he laughs, plus his birthday is close to Easter, hence the egg and bunny theme… Plus, he’s always loved his bunny toys. X



Ooey Gooey Speckled Egg Brownies to kick-start the week!

Just in case you’ve been feeling guilty about the weekend’s indulgences, here’s a great recipe to try – Speckled Egg brownies – the perfect way to start the week I’d say… {I’m saying / writing this whilst wiping the crumbs from my mouth… Chuckle chuckle…}

Ok so perhaps this is not the usual guilty-conscience-Monday-get-your-diet-back-on-track type of recipe…

Anyways, here you go: {adapted from Mikey’s in my kitchen}

1 1/4 cup flour
2tbs cocoa powder
1tsp salt
330g chocolate {2/3 dark chocolate, chopped + speckled eggs}
1cup butter, diced
1 1/2cups white granulated sugar
1/2cup brown sugar
2tsp vanilla

Whisk together the flour, cocoa & salt and set aside. In a double boiler {heatproof bowl over simmering water}, melt the butter & chocolate. Once this has melted, turn off the heat and add the sugars. Mix it through and let it melt as much as possible, while getting to room temperature.
Once it’s room temperature, whisk in the eggs, one at a time, followed by the vanilla.
Fold in the flour mixture until it’s just incorporated – it doesn’t have to be perfectly mixed, as you don’t want to over mix it.
Pour into a baking pan lined with baking paper {the batter should reach about 2cm} and bake in a pre-heated oven of 175C for 35minutes.

Wait until it has cooled completely before lifting the brownies out of the pan and cutting them. {Resist the urge!}
The result: super ooey-gooey {very} chocolate brownies with a jelly ‘swirl’ running through it.
Have it with vanilla ice cream and a few speckled eggs scattered on top – or just as is!


Some more recipes to look forward to this week:
Thick cut grilled rump steak with halloumi and caramelised onions & tomatoes
Classic roast chicken with garlic, rosemary & lemon
Aubergine lasagna with hidden veggies {a goodie for the kids!}
Chocolate {very chocolatey!} pavlova
Pork stir fry {when last did you actually make stir fry?!}
Pork roast with sweet potato wedges and a killer salad