flamedot I've been AWOL for the last wee while. I put it down to having too much fun in my little ski town. Sadly I had to pack up and leave and now I find myself in Indonesia where it is hot and delicious. This is part of my breakfast from this morning: a fresh fruit platter, black rice pudding and coffee. I also got an orange juice and plate of bak mie topped with a fried egg. This was all a part of an "Indonesian breakfast" that cost 47,000 IDR - about $4.70 NZD. I could get used to this place :D 1d

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flamedot Life in my little ski town has been hectic and the thing I seem to be baking the most is chocolate cake. You know you're onto a good thing when you start getting requests. Well now I'm staying with my little brother for the week and sadly he can't eat eggs; the cornerstones of baking. So here is my first attempt at an egg-free chocolate cake with a chocolate sour cream frosting. It's not perfect but it is dense, rich and delicious and he approves :) Does anyone out there bake for friends and/or family with allergies? 2w
  •   artofbryce Nom 2w
  •   flamedot Thanks, @razzy_b. I tried an egg-free lemon & honey loaf today too. I'll know the verdict in that one tomorrow when he cuts into it. 2w
  •   flamedot @artofbryce Many noms were had. 2w
  •   artofbryce @flamedot I miss those noms 2w
  •   hmulholland Have you tried using a flax or chia egg instead? 2w
  •   flamedot @hmulholland They're on my list of things to try. For this one I used Orgran egg replacer. It wasn't too impressive. Then again I don't know what to expect from egg replacers. It's like getting used to the new texture of gluten-free baking. 2w
  •   hmulholland Agreed. I made a tart with a flax egg and it turned out fine but who knows what ... Say cakes and muffin texture would be like. A class mate made a black bean cookie using it and the texture was just like a regular cookie. 2w
  •   flamedot @hmulholland I might try a different technique next time to see how fluffy I can get it. Not that a dense cake is a bad thing. All this cake talk is making me hungry. 2w

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flamedot For our last day in Tonga we head out to Pangaimotu Island for a day of relaxing in the sun - and jumping off this shipwreck. It's been the most laid back and casual of trips. In other words, just what we all needed. 3w

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flamedot Last night we biked out to the flying fox sanctuary to see if we could spot any. Flying foxes are essentially bats with fox-like heads. Not the cutest things around but fun to try and find. On our way back we stopped off at a local store and bought grape-flavoured "Cheers" soda and a local ice cream called "Topsy" which is vanilla ice cream covered in chocolate. The girl in the store asked if we were "friends or 'friends...'". "Just friends :)" On our way back this is the view we were treated to. 3w

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flamedot A few weeks ago I moved to a small ski town and made friends with the local pizza joint. The guys there are awesome and are always thinking up new things to try. Tonight they let me make up dessert fries: kumara (sweet potato) fries topped with powdered sugar and a scoop each of peanut butter and Nutella. Bringing a little bit of North America to New Zealand :) 1mon

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flamedot My Sunday in Ohakune saw me head out for a very icy hike to Waitonga Falls. This shot is on our way back after we scaled the slippery slope. And even though I don't have a photo of it I made a citrus dessert cake for everyone in the hostel last night. Delicious :) 2mon

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flamedot Hello, Friday, I made you bacon fat chocolate chip cookies. That's right, motherflippin' bacon fat chocolate chip cookies! These puppies are crispy on the outside, chewy on the inside with three different types of chocolate (30, 50 & 70% cocoa) and just a hint of that delicious, salty bacon flavour. Come and get 'em! 2mon

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flamedot Rainy days and Oreos. But I'm not talking about the dollar-a-pack kind of Oreos. I'm talking homemade, hand-filled, no-nasties Oreos that have an expiration date - but they really won't last that long in my house anyway. I'm still working on getting them to be flat but I think they're working their rustic charm in this photo. I decided to go a little flashy with mascarpone filling in three different flavours: vanilla bean; cinnamon; and dark chocolate orange. I must say the dark chocolate orange is my favourite. Does anyone have any other filling suggestions? 2mon

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flamedot When you've run out of eggs it's the perfect time to experiment with egg-free banana bread recipes. This one is also free of refined sugars. Double win! 2mon

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flamedot My first and second ever attempts at making carrot cake. I love a good experiment so I tried the same set of ingredients combined in different ways. The first produced a regular looking carrot cake and the second produced something much denser. I liked them both! My housemates are getting used to me sitting down and smelling all my baking and nibbling away at it to see if I got the balance of flavours right. Good times :) 2mon

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flamedot Today I made my lemon honey cinnamon loaf as my contribution to afternoon tea with @beauleng, @southerntoad, Harrison, Jo and Jarrad. It was super moist, not too sweet and had a richness coming from yoghurt and extra virgin olive oil. This is one you'll definitely be seeing more of! 2mon

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flamedot I am obsessed with these chocolate chip cookies. They are crispy, chewy and have a deep butterscotch-y flavour. I love the dark chocolate chunks and shards. They keep the cookie interesting as opposed to when you use regular chocolate chips. Life is more interesting when the rough spots aren't smoothed over :) I also tried out an oatmeal raisin cookie recipe for a bit of a change. Now I'm all set to feed the volleyball troops after their last game tonight. 3mon
  •   flamedot @lostinkits I've seen that recipe floating around before. I might just have to give it a go. My oven has been working overtime lately! 3mon
  •   komarick I am in the midst of whole30 and your photos of sweet stuff is literally the ONLY thing that triggers my sugar cravings!!! 3mon
  •   lostinkits Let me know if it's much different. So far I think I'm sticking with it 3mon
  •   lostinkits And dang, you keep bringing me back to these! I often have batter in the freezer for just this occasion...but not tonight 3mon
  •   flamedot @lostinkits Will do. I'm still trying to perfect the crispy to chewy ratio timing of mine. 3mon
  •   flamedot @komarick Oh no! I'll be sure to bake up a big batch of these for you when I'm back - for enjoyment on a cheat day, of course ;) Paleo cookies just aren't the same :P 3mon
  •   heyraeh *swoon* 3mon
  •   flamedot @littleraeh I see your *swoon* and I raise you a *drool* :) 3mon

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flamedot It's Canada Day so I thought I'd make you a pear & cinnamon loaf with a maple glaze - because... maple :) 3mon

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flamedot My super cool and smart little brother started growing chili plants and being the good big sister that I am, I took a few of those bad boys off his hands. Here we have a red savina habanero pepper. They have 350,000 to 577,000 Scoville heat units which equates to being 44 to 231 hotter than a jalapeño. A ghost pepper has 855,000 to 1,041,427 SHU so they're about half as hot. It's recommended that you prepare them while wearing gloves... EEK! I thought these would be a good addition to my fudgy chocolate cookies so I donned a pair of latex gloves and got to work. The result? The cookies are chewy, chocolatey and give you a good kick in the pants. I ate one then needed to sit with Greek yogurt on my tongue just to stop the burning. I'm giving these to a friend for his birthday tonight so I hope he likes spicy food :D Happy Friday, everyone! 3mon

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flamedot I spent this lunchtime doing a cold drip coffee tasting at True Brew Coffee Bar in the Grand Arcade with Jo, @moppundo and @beauleng. The types I tried were Burundi Bourbon, Panama Geisha and Yemen Haraaz. There's nothing quite like sipping on coffee made from $200/kg beans #sohipsterithurts 3mon

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flamedot Weekends were made for experimenting. On the left we have Earl Grey dark chocolate chip cookies and on the right we have the same cookie with white chocolate added. I finally used my 1/2 tablespoon cookie scoop to make these little cookies. I may just be a little obsessed with measuring things out exactly :) 3mon

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flamedot This week I've been thinking about cookies nonstop. So I thought I'd try out a few new flavours I've been thinking about to get it out of my system. Here we have olive oil shortbread cookies in two flavours: orange & black sesame, and orange & fennel. Can I get an "om nom"?! 3mon

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flamedot Today I'm having lunch with my favourite puppy (and her owner and a few friends). She is getting bigger but I doubt she'll ever get too big to enjoy these puppy treats. I've made her banana & peanut butter dog bones and liver pupcakes with peanut butter frosting and parsley sprinkles. They're all gluten and dairy-free and made to human standards - my human friend, Lily, taste-tested the pupcakes; now that's not something everyone is willing to do! 3mon

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3mon flamedot
Normal flamedot
flamedot Vegetarians, look away! Here we have vegetarian-unfriendly chocolate chip cookies. There's something about baking with animal fat - in this case, lard - that makes you feel rebellious. Add some sea salt and Whittaker's 50% chocolate and you've got yourself a winner of a cookie! 3mon
  •   joelgaspar Wow! I've never heard of cookies like that before! Salty sweet is always a fun mixture tho. 3mon
  •   flamedot @joelgaspar My absolute favourite is bacon fat chocolate chip cookies. The ultimate in salty sweet deliciousness :D 3mon
  •   razzy_b Mmmmmmmm 3mon
  •   flamedot @razzy_b I have a chewy GF chocolate chip cookie recipe I need to try out on you :) 3mon
  •   razzy_b Just because I am such a good friend, I will try it for you ;-p nomnomnom 3mon
  •   flamedot @razzy_b I am always appreciative of you offering up your time and tastebuds so selflessly to me :) 3mon
  •   moppundo Want! 3mon
  •   flamedot @moppundo Come over and get some! 3mon

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