UBP

THIS IS A STICKY AND ALL NEW POSTS WILL APPEAR BELOW IT - until after the party!!
I am number 620 on a growing list..
1283 now!!!!!!

see the pink invitation button in my index (yer that's it over to the right) for the
ULTIMATE BLOG PARTY 08!

COME ALONG AND JOIN IN THE FUN...CHECK IT OUT AT
5 MINUTES FOR MOM

I'm making groovy lil cupcakes
what will you bring?

Don't be shy get your party gear on
join all us gals
at the UBP 08!!!

OK so I have learnt to make a sticky!

I love learning and life.
Digi scrapbooking and Blogging are how I relax.
My family and friends & others keep track of me through my Blog as I am on 'Walkabout' at the moment...scroll down a ways to see all about it...the counter in the index is in fact indicating the days since I commenced...

I am a writer. A researcher and a PA to almost anyone who needs me.
I see life as the glass half full however
I am a chocolate free zone,
but hey don't let me stop you.
Leave me a comment and lets start a new friendship -
How about a cup cake while you write to me.
Actually, all the cup cakes have gone but I am just rolling the LAMINGTONS (see photo at the top of this sticky and recipe below) in coconut having done the chocolate dipping already . they will be ready in a jiffy

L A M I N G T O N S

Preparation Time

20 minutes

Cooking Time

30 minutes

Ingredients (serves 15)

• Melted butter, to grease
• 75g (1/2 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 70g (1/2 cup) cornflour
• 6 eggs, at room temperature
• 215g (1 cup) caster sugar
• 1 tbs boiling water
• 170g (2 cups) desiccated coconut

• Chocolate icing

• 300g (2 cups) icing sugar mixture
• 35g (1/3 cup) cocoa powder
• 60ml (1/4 cup) milk
• 60ml (1/4 cup) boiling water

Method

1. Preheat oven to 160°C. Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
2. Sift the combined flours together into a large bowl. Repeat twice.
3. Use an electric beater to whisk the eggs in a large clean, dry bowl until thick and pale. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until mixture is thick and sugar dissolves.
4. Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl. Use a large metal spoon to gently fold until just combined. Pour mixture into the prepared pan and use the back of a spoon to smooth the surface. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool.
5. Trim the edges of the cake and cut into 15 squares. Spread the coconut over a plate.
6. To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until smooth.
7. Use 2 forks to dip 1 cake square into the warm icing to evenly coat. Allow any excess icing to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares, icing and coconut. Set aside for 1 hour or until icing sets.

for this and other aussie recipes go here
TASTE

ok back to the parteeeeeee