How To: Ginger Cupcakes with Orange Cream Cheese Frosting

Hey Nibblers!

           I haven't had many gingerbread cookies in my life. It was never love at first taste for me. I love the way the cookies are decorated but, never craved the ginger goodness. But with Christmas only 27 days away, I suddenly had a craving for a gingerbread cookie. So, instead of heading to a bakery for my fix I thought I would make my own twist on the classic gingerbread cookie with the only way I know how, in cupcake form. I love how these cupcakes turned out. The ginger flavour is pungent and ties in nicely with the the cream cheese frosting to give a sweet, sour and tangy taste all in one bite.

How To:  Ginger Cupcakes with Orange Cream Cheese Frosting

Yields 12-14 cupcakes
What you'll need:
Ginger Cupcake component:
- 230g of self raising flour (sifted)
- 100g butter softened to room temp
- 150g of raw brown sugar
- 2 eggs
- 1 Tbs. ginger powder
- 3 tsp. vanilla essence
- 250mL of milk
- 2 tsp. baking powder

Orange Cream Cheese Frosting:
- 200g softened cream cheese
- 3 Tbs. of orange juice
- 1/4 cup of mixed dried fruit

How To:

The perfect rise

Ginger Cupcake:
1. Pre-heat oven to 180 degrees Celcius / 350 degrees Farenheit
2. Line cupcake tin with patty pans / grease tin
3. Beat butter and sugar together until well incorporated
4. Add eggs and mix
5. Add vanilla essence, baking powder and mix
6. Add about half flour and milk and mix until well combined
7. Repeat step 6
8. Beat for a further 2 minutes to ensure all ingredients are fused well together
9. Divide batter into lined cupcake tin
10. Pop into the oven for 16-18 minutes or until cooked (check using the toothpick method at 16 minutes)
11. Let cupcakes cool for 5-10 minutes before frosting!

Orange Cream Cheese Frosting Ready

Orange Cream Cheese Frosting:
1. Beat cream cheese until it becomes creamier in texture (about 5 minutes)
2. Add orange juice and beat until well combined
3. Add mixed fruit and beat until well incorporated
4. Spoon a tsp. or two on top of eat cupcake then consume!
         Note: If you feel the frosting is too liquified for your taste, beat in a Tbs. of icing sugar until your preferred consistency or alternatively, refrigerate frosting for 5-10 minutes before serving to ensure the frosting holds its shape

          Hope you enjoyed this #CountdownToChristmas recipe. After the success of these cupcakes, I officially have an appreciation for ginger. They have converted me to the ginger loving society. My parents were skeptical at first but, have asked for me to remake these again which means they can covert the toughest of the crowds. If you do give these a try, be sure to comment below as I would love to hear your thoughts!

Nibble Away,
       
               Jo.

How To: Mini Quiche

Hi Nibblers!

         I still remember the first time I ever made quiche. It was in my food technology class in high school. I had never tasted quiche nor knew how to pronounce it properly. Since that lesson, I have made the recipe over and over again until I quiche-d out! Until one day, Mum came home with a home-made quiche her friend had prepared earlier. It was the best quiche I had ever tasted so I decided to recreate it. I love how this recipe turned out. It's a little bit different as I added ingredients that I enjoyed but, that's the fun with quiche. You can make it your own and still be able to please the crowd. These mini quiches will be a great nibble and a lovely addition to my #CountdownToChristmas series.

How To: Mini Quiche

Yields approximately 48 mini quiches
      Note: You can make quiches in advanced and freeze them until needed. Just freeze unbaked quiches in cupcake tin to hold their shape. Remove from the tin and store them in a tightly sealed bag to minimise storage space.
What you'll need:
- 1 Tbs. mixed herbs

Stretch pastry moulds

- 300 mL thickened cream
- 200g sliced olives
- 50mL milk
- 6 eggs
- Egg yolks (for pastry egg wash - 1 yolk per dozen quiches)
- 100g wilted spinach
- 1 diced small capsicum
- 200g diced bacon (substitute for whichever poultry you prefer i.e. roast beef)
- 100g diced ham (substitute for whichever poultry you prefer i.e. shredded chicken)
- 150g grated cheddar cheese
- 6 x puff pastry sheets (each sheet is sliced into 9 squares)

How To:

Filled pastry cups

1. Pre-heat oven to 150 degrees Celcius / 300 degrees Farenheit (fan-forced in applicable)
2. Grease cupcake tin with oil spray to stop pastry from sticking
3. Beat eggs in a large mixing bowl
4. Add herbs, cream, olives, milk, spinach, bacon, ham and cheese to eggs and mix until well combined then set aside
5. Grab a 1 x 9 square of puff pastry and stretch edges until they fit into cupcake tin
6. Repeat step 5 until all cupcake tin is filled
7. Fill each pastry square mould with about 1 and a half Tbs. of filling - about 3/4 way up each mould until finished
8. Brush a bit of egg wash on the corners of each quiche
9. Pop into the oven for 30 minutes
10. Leave to cool for 5-10minutes before nibbling away!

        This recipe is so easy to make and tastes delicious. As I said earlier, you can add whatever you like. Diced carrots, zucchini, corn kernels or mushrooms, you name it.  If you feel like there's too many ingredients and not enough saucy goodness, add a splash of milk and an egg! It won't change anything apart from yielding a larger portion of mini quiches so, have a few extra puff pastry sheets handy. Hope you enjoyed this recipe and be sure to leave a comment below if you've tried this recipe out or about your best quiche experience.

Nibble Away,
         
              Jo

How To: Fairy Cupcakes

Hey Nibblers!

         Nothing makes me happier than the sight of fairy bread at a party. Yeah sure I'm an adult now but, who can resist? It reminds me of the days I was a kid. For those that are not familiar with this little piece of awesome it's a slice of heavenly white bread smeared with butter and sprinkled with 100s & 1000s and cut into four triangles. Sounds simple but, this Aussie delicacy will be sending you bananas for more. My next #CountdownToChristmas recipe will be my spin on this food classic. So without further adieu, I present to you ...

How To: Fairy Cupcakes

What you'll need: 
Fairy Cupcake:
- 100g unsalted butter (softened to room temperature)
- 200g of 100s & 1000s (150g for cake batter and 50g for sprinkling before baking)
- 2 eggs
- 3 tsp. vanilla essence
- 1 cup of sugar or 200g of sugar
- 220g of sifted self-raising flour (or plain flour with a pinch of salt)
- 2 tsp. baking powder
- 1 cup of milk or 250mL of milk
For pink coffee cream frosting:
- 5 tsp. instant coffee
- 2 tsp. boiling water
- 3 Tbl. of milk
- 1 tsp. vanilla extract
- 100g sifted icing sugar
- 250g unsalted butter (softened to room temperature)
- 3 drops of pink food colouring

How To:
Yields approximately 12-15 medium sized cupcakes
Fairy Cupcake:
1. Line cupcake tin with patty pans or spray with oil
2. Pre-heat oven to 180 degrees Celcius or 350 degrees Farenheit
3. Beat butter and sugar until well combined
4. Add eggs and beat
5. Add vanilla essence, baking powder, milk and flour and mix until well incorporated
6. Fold 150g of 100s & 1000s into the batter
7. Divide evenly into patty pans (about 1/2 to 3/4 of the way up)
8. Sprinkle a pinch of 100s &1000s from remaining 50g onto each cupcake
9. Pop into the oven for about 16-18 minutes, checking with a toothpick to see if it's cooked (toothpick should come out clean)
10. Let cupcakes cool down for about 15 minutes before frosting

Pink Coffee frosting:
1. Mix instant coffee with water until well combined then set aside to cool
2. Beat butter until it becomes a pale, off white colour (takes at least 10 minutes, the paler, the better)
3. Mix vanilla essence and milk into butter
4. Add icing sugar and mix until well incorporated
5. Add coffee into butter cream
6. Add pink colouring into butter cream and mix until well combined
7. Beat for an extra five minutes to ensure all ingredients have moulded together
    Note: If you wanted thicker buttercream texture, slowly add icing sugar until desired texture.
              If you wanted thinner buttercream, add 1 Tbs. of milk until desired texture
8. Decorate cupcakes!
   

           The #CountdownToChristmas is getting so real! About six weeks away and shopping centres are already crowded. Hope you enjoy this fun Fairy Cupcake recipe. Remember to comment below or tag me @nibblejo_x if you make these. OR better yet, why not try making Fairy Bread if you haven't tried it? It'll be a life changer.

Nibble Away,
            Jo

How To: Bánh Patê Sô (Vietnamese Pastry Pie)

Hey Nibblers!

           Christmas is coming! Stress levels may be raging this time of year but, it's my favourite time of year. I love it for the food, the lights, the buzz and being able to sit down and relax with family. To celebrate, I wanted to post as many finger-licking recipes as possible for the #CountdownToChristmas!!
          This first recipe is one of my all time favourite things to make for a party or as a road trip snack. They're easy to make, so many different variations to choose from and always a crowd pleaser. 'Patê Sô' or also known as 'Pate Chaud' are French inspired and traditionally consisted of a pork filling with a flaky pastry exterior. They can be found in many Vietnamese bakeries and chicken and beef fillings are now also widely used. My aunty makes banging Patê Sô but, I've since adopted my own version and twisted it Nibble Nation style.

How To: Bánh Patê Sô

Yields approx. 90-108 Patê Sô pieces for every kilo of mince meat

Recipe below will yield approx. 54 Patê Sô pieces as I'm only using 500g of mince. Just double content if you want a larger yield. 

What you will need: 

Pastry sheet cut into 9 squares

- 6 sheets of ready to use puff pastry (You'll need at least 10-12 sheets if you're using a kilo of mince.)
- 500g of chicken mince (any other mince (pork, beef etc.) will work well)
- 2 Tbs. soy sauce
- 1 1/2 Tbs. garlic salt
- Approx. 420g of corn kernels and peas (canned or frozen. If canned, drain excess juices)
- 1 1/2 large onions, diced (The more onions, the more moist the mince comes out)
- 2 tsp. pepper
- 3 egg yolks (One egg yolk can wash about 20 Patê Sô pieces so all depends on how many you want to bake in one go)

How To:

Marinated mince

1. Mix chicken mince, soy sauce, garlic salt, pepper, diced onions, corn kernels and peas together until well combined and then set aside to marinate for at least and hour
2. Leave puff pastry sheets to defrost for about an hour before use to make it more pliable
3. Pre-heat oven to 150 degrees Celcius or 300 degrees Farenheit fan-forced about 30 minutes before baking
4. Cut puff pastry sheet into 9 relatively equal square pieces
5. Add one heaped tsp. of marinated mince into the middle of the puff pastry square
6. Fold diagonal corners together to form a triangle and press firmly to ensure pastry is sealed on all sides
7. Using a fork, decorate edges to create grooves for visual purposes (optional)
8. Repeat steps 4-7 until pastry/ marinated mince is used up
             Note: you can make Patê Sô pieces in advanced and freeze them until you need them. No need to defrost, just give them a quick egg-wash, pop them into the oven and they're as good as a fresh batch.
9. Break adequate amount of egg yolks to wash over pastry to achieve the amazing golden brown colour (Use those egg whites for some healthy scrambled eggs or a mousse.)
10. Pop into the pre-heated oven for about 25 minutes or until golden brown and enjoy!

One heaped tsp. into the centre of each square

Seal those corners by pressing firmly

Decorate the triangle Patê Sô

Egg washed and ready for baking!

Eat me!

         These taste amazing and I can't help but gobble a few when they're piping hot. I also love that I can make these in advanced and bake them whenever I need them. So, when I know I have guests coming over or a party coming up and know I'll be stuck at work, I just make a bunch in bulk a week ahead and bake them for when I need it. People will definitely woo over them and think you got down and dirty to make these.
         Hope you enjoyed the first recipe of my #CountdownToChristmas series! Be sure to leave a comment below if you have any questions or if you have tried this recipe out for yourself.

Nibble Away,
          Jo