Sad to say its the last day of holiday for me today, but its true.  So to celebrate, or grieve, I baked cappuccino muffins for breakfast.  I used the ready mixed type because I was too lazy to make my own.

Here’s what the packet looks like…

And here’s the end product…

The first batch turned out a bit darker, the packet instructs the baking time as 20minutes which seemed a little too long judging by the colour & texture.  I took the second batch out after 12minutes, when they were cooked through.  Not sure if it has something to do with my oven, but the 12minute batch was tastier.

For a quick treat, this is ideal!   If you like cappuccino flavour, you should definitely give this a try!

Phew.  What is there to say after a long day of cleaning and tidying!?  For the first time since being married I had someone to help me clean the house, and what pleasure.

For those who don’t live in South Africa, let me explain a bit more.  In SA its the norm to have someone clean your house for you, do your washing, ironing and pretty much all other household chores.  When we were in the UK a few years back I realized for the first time that this wasn’t so common in all other countries.

Now having lived here for my whole life, I must admit that I am one of the odd ones out to not have a domestic worker, and I’ve had to get used to people’s reactions when I tell then that I do all the housework myself, on top of working at the office for a full day.  Now this is not some kind of noble act to gain favor with anyone, or some money saving plan.  Instead I am just too distrusting to allow anyone strange into my home to come and clean & organize it for me.

I’ve been having these arguments with myself, and even with my husband about who we should pick, who we can trust, and who would be able to work with such care that our perfectionism will be satisfied.

Well, we have now finally found someone, and she did excellent for a first day.  I’m hoping that she will continue to be so thorough in future as well, as the trend is to slack as soon as you’re settled in – in many jobs that is.

For now, I am ecstatic with a lovely clean home, and NO IRONING – Yay!! So I’m going to busy myself with baking a banana bread.

Happy “rest of the” weekend all

I found that questions several times as a comment to my post on Chocolate Cake In A Mug, and I decided to do a whole post about cake flour. It never occurred to me that there might be other countries in which cake flour isn’t as popular or widely available as in South Africa.  For those of you who mostly use all purpose flour, I have below the definition of what cake flour is, and then also a substitute for it

When I searched the internet for a proper explanation, I found this…

Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods. Several characteristics differentiate cake flour from other wheat flours, making it unsuitable for certain tasks like baking bread. Many markets carry cake flour, and in a pinch a substitute can be made with ¾ cup sifted bleached all purpose flour and two tablespoons of cornstarch.

When baking a cake, most cooks aim to create a light, fluffy cake with a tender crumb. This requires a flour with a low protein content, as protein promotes the production of gluten, which can make baked goods more tough. It also means that the flour must be very finely milled, to keep baked goods from getting heavy. Finally, a flour which is starchy and able to hold large amounts of fat and sugar without collapsing is required.

All of these needs are addressed with cake flour, which is made from the endosperm of soft wheat. The endosperm is the softest part of the wheat kernel, making cake flour the finest flour available. As cake flour is milled, it is heavily bleached, not only to make it white but to break down the protein in the flour. Typically, cake flour is around seven percent protein, much lower than other flours; bread flour, for example, has twice that amount of protein.

The delicate, fine texture of cake flour is accomplished by heavy milling. The fine grain absorbs fat readily, ensuring that butter and other fats in cakes are well distributed throughout the batter. Cake flour can also carry a high volume of sugar when compared to higher protein flours. Since cake flour is a high-starch flour, it is extremely well suited for certain baking tasks. Cake flour is also lighter than conventional flour, which is why the substitution above falls short of a full cup.

Cookie and cake recipes which call for cake flour should be made using cake flour, if possible. In the production of certain other baked goods, cake flour can replace ordinary flour for a lighter end product, using one cup and two tablespoons of cake flour for every cup of flour called for in the recipe. Cake flour should not be used to make breads and other leavened products, as it is not strong enough. Also, as a general rule, a recipe which calls for “sifted flour” requires the cook to sift the flour before measuring, while “flour, sifted” is flour which is measured and then sifted. Since sifting changes the volume of flour, this seemingly petty distinction is actually very important.

However interesting it might be to know what cake flour really is, I managed to also find a substitute for it, which might be a bit more interesting for you if you want to use a recipe which uses cake flour.

Ingredients
1 3/4 cups all-purpose flour
1/4 cup cornstarch

Directions
To make two cups of cake flour combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.

I found Kristyn’s post on Romancing the kitchen: Aphrodisiac foods extremely interesting, and I’ve been reminded of how passionate I am about cooking. I love cooking and baking, and especially love to try out new recipes.

We’ve been sharing some ideas on what to cook for Valentine’s day, and some great recipes surfaced.
Personally I would love to try out Kristyn’s Chicken Cordon Bleu recipe (which, by the way, I think she got from her Mom ). Not for Valentine’s day in particular, just because I love Chicken Cordon Bleu, and its something new for me to try out.

Once I started thinking about how to make chocolate fondue (I usually just make it according to what looks right), I searched for some recipes on the internet, and found this Original Chocolate Fondue Recipe pretty interesting. The cake together with the chocolate fondue sounds really delicious, but I’ve never tried it before. Maybe I’ll give it a shot!

What are you cooking for Valentine’s day? And I’m asking this specially to the MALES who will be doing the cooking this year. I know its easier to take your honey out for dinner to a fancy restaurant, but honestly we’d like it much more if you’d cook for us yourselves (except maybe the stuck up chicks )

So if you have any plans already, share them, and if you don’t we’ll help you with some ideas