Chocolate, whiskey & rye cupcakes

I have found my new favourite ingredient – rye flour. I have always been obsessed with rye bread; especially a European dark caraway studded kind. Apart from bread, rye flour is now a favourite addition to my pantry. 
In this recipe it's slightly tangy and nutty flavour makes it perfectly matched with bitter chocolate. The touch of malt powder and whiskey make them an indulgent cupcake for any grown up.

 

Ingredients

1 cup rye flour, sifted

½ cup plain flour, sifted

1/2 cup coca powder, sifted

2 tablespoons malt powder

2 teaspoons baking powder

¾ cup caster sugar

125g softened butter, chopped

2 eggs

1/3 cup milk

2 tablespoons whiskey

Icing

½ cup cream

400g dark chocolate, chopped

¼ cup whiskey

Method

Preheat oven to 160C. Place the flours, cocoa powder, baking powder, sugar, butter, eggs, milk and whiskey in the bowl of an electric mixer. Beat for 8-10 minutes, scraping down the bowl. Spoon the mixture into a 12 hole cupcake tin lined with patty cases. Bake for 25-30 minutes or until the cupcakes spring back when touched. Set aside on a cooling rack to cool.

Meanwhile, to make the icing, place the cream in a small saucepan over high heat and bring to a simmer. Add the chocolate and take off the heat. Mix until smooth, add the whisky and mix until combined. Refrigerate for 15 minutes or until just starting to thicken. Spread over each cooled cupcake and serve. Makes 12. 

Peanut butter, maple & rum spiked sticky buns

  

The key to a sticky bun is the indulgent layering of butter, sugar and spice.  Flakey dough, spiraled with butter and sugar is baked in a caramel mixture that once cooked turns out to be the 'sticky' part of the bun. Part of it soaks into the dough while it bakes and the rest glazes the buns to perfection when turned out.

I am not apologising by up-ing the indulgence in this recipe by adding crunchy peanut butter, maple and spiking the whole thing with rum. If there is anywhere to do it, a sticky bun is the place.

Ingredients

2 teaspoons dry yeast

1/4 cup warm water
3 cups plain flour

¼ cup brown sugar
1/2 cup milk
2 eggs
1/2 cup crunchy peanut butter

Rum and maple glaze

50g butter, chopped

¾ cup brown sugar

¼ cup maple syrup

¼ cup rum

¼ cup crunchy peanut butter

Filling

1/2 cup brown sugar

2 tablespoons maple syrup
½ cup crunchy peanut butter
50g butter,melted

Method

To make the dough, place the yeast in a small bowl with the milk and whisk to combine and set aside for 5-10 minutes or until foamy on the surface. Place the flour, sugar, milk, eggs and peanut butter in the bowl of an electric mixer. Add the yeast mixture and using a dough hook (a paddle beater is fine) and mix for 10 minutes or until smooth and elastic. Set the dough aside, covered with plastic wrap for 30 minutes in a warm spot, or until doubled in size.

Meanwhile, to make the glaze, place the butter, sugar, maple syrup and peanut butter in a medium saucepan over medium heat. Bring to a simmer, stirring and cook for 2-3 minutes or until thickened slightly. Remove from the heat and add the rum. Pour into a xx by xx slice tin and set aside.

To make the filling, place the sugar, maple syrup, peanut butter and butter in a bowl and mix to combine.

Punch the air out of your risen dough on place on a lighlty floured surface and roll out to a 20 x 50 cm rectangle. Spread the dough with the filling mixture leaving a 2 cm gap at the edge. Starting with the long edge roll up. Cut the dough into 12 equal pieces and place into the tray lined with the rum glaze. Loosely cover with baking paper and set aside to rise for 30 minutes.

Preheat oven to 180C. Remove the baking paper and cook for 30 minutes or until golden. Set aside to rest for 10 minutes before turning out.

Makes 12 sticky buns.

Omelete for brunch?

Eggs aren't just for breakfast. If I have some eggs at home I know I always have a meal. 

An omelete in particular is one of my favourite vehicles for carrying some great flavour combinations; and cooking them are easier than you think. 

The tricks are:
Make sure you whisk your eggs well - you need the egg white and yolk to become one without whisking too much air into the mix. I always use three eggs for an omelette for one.
I add 1 tablespoon single cream (or 2 tablespoons milk). 
I use a nonstick pan and a silicon spatula. Always make sure your pan is evenly heated over a medium heat. 
Lighlty grease the pan with a little butter and pour your eggs and start stirring. 
Turn your heat down to low. 
Continue to stir and tilt the frying pan letting the raw egg mixture pour over itself. This should take 2 minutes max!
When the egg has a soft set, I turn the heat off add my topping, season with salt and pepper and fold the omelete over itself (the residual heat from the pan will gently just cook the omelet).

Why not try these fillings...
Smashed avocado, ricotta, chilli and mint
Cooked brown rice, prawns, green onion, soy and ginger
Peas, goats cheese and chives
Salami, cheddar and parsley