It's that time again: Bacon and Egg Pie with Kumara and Caramelized Onions

Lisa: I'm going to become a vegetarian. 

Homer: Does that mean you're not going to eat any pork? 

Lisa: Yes 

Homer: Bacon? 

Lisa: Yes, Dad. 

Homer: Ham? 

Lisa: Dad, all those meats come from the same animal. 

Homer: Right Lisa, some wonderful, magical animal. 

~ The Simpsons

It is that dreaded time of the year again...exam time.  Time for long late nights trying to cram pages and pages of info into a sleep-deprived, caffeine-fuelled, very over-it brain.  Oh the joys of being a student!

It is batten down the hatches time, which also means I'm going to be a wee bit slacker with posting and replying in the next little bit.

So I'm going to apologize in advance, with bacon.  Wonderful magical bacon.

'Cause every little thing scone be alright: Cinnamon Currant Scones with Mascarpone & Quick Berry Jam

Some called for ale, and some for porter, and one for coffee, and all of them for cakes; so the hobbit was kept very busy for a while. 

A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came - a loud knock. 

~ JRR Tolkein,  The Hobbit.

I don't know what it is about this year but it seems like too many amazing people that I know are going through heart-breakingly horrendous times.  Just want you to know, you're constantly in my thoughts and prayers and you will always be welcome in my wee hobbit hole for a big jug of coffee and a round of buttered scones.

I guess if I'm gonna be offering scones, I better make sure I can whip up a decent enough batch!  While I can't say I've had a heck of a lot of experience making scones, I do have plenty of experience eating them.

For me, the best scones are fluffy and tender, still warm from the oven, with a big dollop of whipped cream and raspberry jam, served with a strong cup of tea.  Devonshire tea at it's best.

However, unbeknownst to me, there appears to be a great debate as to what the 'proper' way of assembling ones scone is.  Move over chicken vs egg dilemma, in the world of scones, the million dollar question is: cream first or jam?

According to those far more proper than I, the Devon way of preparing the scone is to butter the scone, then add cream, and then the jam.   However the way to do it in the rival county of Cornwall, is to put the jam on before the cream.

Not being the most proper person in the world, I had no idea there was a proper way of having a scone though it looks like I've inadvertently ended up going the Cornish jam-first method.  Whichever way you like to assemble your scone, it really makes little difference 'cause after all once you eat it, it's scone.

When brûlée goes bad: Lemon Coconut Cheesecake Bars

Amélie Poulain cultive un goût particulier pour les tous petits plaisirs. Elle aime plonger sa main au plus profond d’un sac de grain... briser la croûte des crèmes brûlées avec la pointe de la petite cuillère... et faire des ricochets sur le Canal Saint-Martin. ~ Le fabuleux destin d'Amélie Poulain.

Amelie cultivates a taste for small pleasures. She likes dipping her hand into sacks of grain, cracking crème brûlée with a teaspoon and skipping stones at St. Martin's Canal ~ Amelie

These were meant to be brûlée bars.  I wanted them so much to be brûlée bars.

Like Amélie (my fav movie of all time!) that first crack through the caramel sugar layer on a crème brûlée never fails to give me tingles down my spine.  It's magical.   Truly one of life's little pleasures.

But despite what people tell you, you just can't brûlée properly in the oven.   Instead of getting that perfectly golden brown, snap crackle caramel coating on the top, you end up with burned edges, melted sugar, and gooey melted cheesecake.  Boo.  One does not simply brûlée without a blow torch.

{is it kinda pyro asking for a blow torch for christmas?}

So I just topped the rest of the Lemon Cheesecake Slices I made for our Baking for Hospice Fifty Shades of Yellow round with crunchy toasted coconut making them Lemon Coconut Cheesecake Slices.  But don't get me wrong, the dud first brûlée attempts may not have looked that flash, they tasted amazing.  That caramel crunchy top was perfect with the creamy tangy cheesecake filling.  Mark my words, once I get my hands on a sweet blow torch, I'm definitely gonna go brûlée crazy with these puppies.  Watch this space. 

Wellington, Wellingtons, and Masterchef Melting Moments

The way I see it, if you want the rainbow, you gotta put up with the rain ~ Dolly Parton

What a wet and windy but wickedly wonderful week!  Have had it all: the good, the bad, and the delicious.

The bad: It has been absolutely bucketing down for ages.  Really gave me new appreciation of just how great owning a pair of gumboots is.   One should not underestimate the utter miserableness that is cold wet socks and the corresponding amazingness that is getting to splash in puddles and retain warm dry toes.

{i heart my hunters}

The good:  I've just found out that I got my clinical placement in Wellington!! Woooohoooo!!  For our final three years of med school, the class is getting scattered to the four winds.  Well, three winds to be precise: Wellington, Christchurch or Dunedin and based on the numbers you may not get to go to the place you nominate.  So it's been hanging over us all for two years now but finally, this week it's all confirmed...whew!  So very excited about living in the Capital City.  Wellywood here we come!!  

And finally, the delicious: I recently made these Much-hyped Masterchef Melting Moments.  They are from pastry queen of Masterchef Australia, Julia Taylor, and were raved about by the judges.  While I don't want to rain on her parade, I wasn't terribly impressed.  Having said that they did go down a treat at my Mum's work!

Olympic Obsession and Sweet Cherry Pie

Only if you have been in the deepest valley, can you ever know how magnificent it is to be on the highest mountain ~ 2012 Mens Double Sculls Olympic Gold Medalist Eric Murray quoting Richard M. Nixon.

How good are the Olympics?!

I've stayed up late and got up early just to catch a glimpse of the rowing, swimming, athletics, you name it.  I've found myself playing the armchair 3rd umpire, tsk-tsking at the officials making rubbish calls on sports I'd never even watched before in my life.  Who knew weightlifting, synchronized diving, gymnastic trampolining and canoe slalom made such great television?

The tears, the controversy, the drama.  Gah. Cannot. Stop. Watching.

And in amongst the sporting juggernauts of China, USA and GB, little old New Zealand has had a golden run.  Three golds and four bronzes.  We are even beating the Aussies. It has been magical to watch these amazing athletes who have dedicated more than a decade of their lives, finally achieving their dreams.

Eric Murray, aged 30, half of the golden double sculls pair with Hamish Bond, spoke about all the set backs and knock downs they had had along the way.  He quoted Richard Nixon's "Deepest Valley" quote as giving him inspiration in races.  It is truly inspirational the sacrifice these athletes have made.  Years of dedication, of unwavering support from their families, of grueling hard work and disappointments, financial setbacks and pressure to deliver.

And it gives me courage.  At the ripe old age of 27 and only halfway into a medical degree, having walked away from a career in law, lived apart from my husband for almost two years, fended disbelief and disapproval and struggled with a gargantuan student loan, I've often questioned my sanity and whether I've made the right choice.  But these incredibly brave and talented athletes have shown me that sacrifice and belief in oneself does pay off and dreams really do come true.

You could say they are oar-inspiring.

The greatness comes not when things go always good for you.  But the greatness comes when you're really tested when you take some knocks, some disappointments, when sadness comes. ~ Richard M. Nixon.

This Sweet Cherry Pie, whilst gorgeous and delicious, really has nothing to do with the Olympics.  Unless you count the golden pastry crust or that it's a winner of a recipe.

Fifty Shades of Pecan Pie: Baby Chocolate Bourbon Pecan Pies

I don't believe in guilty pleasures, I believe you should be able to like what you like ~ Dave Grohl

Bookshops are selling out of it.  Comedians are lampooning it.  It even made it on to our national news.

Everyone seems to be talking about Fifty Shades of Grey.

I'm a wee bit hesitant to wade into the Fifty Shades frenzy but it's such a cultural phenomenon that it's pretty hard to ignore.  AND I'm dying to know what you lovely readers think...

Now I'm no book snob, I mean, what's not to love about fun trashy quick reads, right ladies?  I'll happily own up to being one of the legions of Twilight, Sookie Stackhouse, and Jamie Fraser fans but with Fifty Shades....me not so likey.  I don't even know if I enjoyed reading the books.  Not because I was put off by the smexy factor (although some of it was cringe) but it was more that books just weren't that great a read.  They weren't terribly romantic at all: Christian was a bully, Ana, a push-over, there wasn't a heck of a lot of plot, and the whole thing just dragged ooooooon.    Anyhoo, have you dipped into the Fifty Shades books? What did you think? Am I being too harsh?

On a semi related note, this recipe for Chocolate Bourbon Pecan Tarts is so adaptable, I like to think of it as Fifty Shades of Pecan Pie:  dark, sinful, and easy to whip up.

If at first you don't succeed: Guilt-free Oreo Chocolate Mousse Tart

Success consists of going from failure to failure without loss of enthusiasm ~ Winston Churchill

Recently my in-laws decided to go vegan.

Whereas I am very happily non-vegan.

I unabashedly love all things creamy and cheesy and can't help but be skeptical of vegan recipes that say they are just as good as the full cream versions.  Cream, cream cheese and butter, makes all things luscious and delicious.  I always find myself poo-pooing vegan recipes, I mean how could a soy/nut alternative be anywhere near as good?  And how reliable are the tastebuds of someone used to vegan fare when comparing to decadently delicious dairy equivalents?

But to accommodate my in-laws' new diet, I've ventured into the weird and wacky world of vegan dessert making.  Unfortunately, I didn't hit the ground running.  In fact, it was a big fat vegan FAIL.  I made a vegan lemon cheesecake that stubbornly wouldn't set and tasted like a lemony cashew nut milkshake.  Not quite the "tastes just like cream cheese" decadent dessert the recipe promised.

{lemon cheesecake FAIL}

But instead of being put off, it made me more determined to try out more recipes to get that elusive vegan victory.

And sweet sweet victory came in the form of this Guilt-free Oreo Chocolate Mousse Tart - a chocolate cream pie with a secret ingredient.

Cinnamon Sugar Mini Doughnut Muffins

Doughnuts.  Is there anything they can't do? ~ Homer Simpson

I read an article yesterday on the Top 10 Worst Foods for You.  Number one was Soft Drink, which I hmm'ed and nodded at with gravitas, quietly smug that I don't drink fizzy drinks.  But then I got to number two which was pork crackling which made me decidedly less smug and then came number three:  Doughnuts by which point I found myself huffing with indignation.  Have they considered Deliciousness and Good-For-The-Soul-ness I argued to my screen??

Doughnuts have got to be one of my many food Archilles heels.  A Boston Creme takes me to my happy place.  I once signed up for the local gym and rewarded myself after every session with half a dozen Dunkin' Donuts.  Needless to say I gained rather than lost any weight.

Despite my love of doughnuts, I've never tried making them before.  All that waiting for the yeast to rise and then deep frying just seemed like too much of an effort when you can pop up to the mall for a doughnutty fix.  I was also convinced that the so called Baked Cake Doughnuts could only be a poor substitute for the almighty yeast/fried variety.

So how did I come to make these Cinnamon Sugar Mini Doughnut Muffins?