Sunday, 29 May 2011

Small foods for small fingers

I love visiting my cousins - they live about 45 minutes north of here. Normally I just text to make sure that they are home, but this week we organised a family lunch (bringing Chris along as a special treat for the kids!). They provided the mains, and I provided the nibbles.

I want sprinkles

I decided to try Bakerella's cake balls. I just made a packet cake as a base - seeing as I would be crumbling it and mooshing it up anyway. Bakerella's website recommends using a 16 ounce can of cream cheese frosting. Once I worked out what 16 ounces is in grams (about 480g), I figured that meant two blocks of Philly + icing sugar + lemon juice. That's pretty much what cream cheese frosting is, in every recipe I've ever used.



However, frosting from a can must be stiffer, as my mix was a bit too soft. Oh well. I'll sort that out next time.

A bit too gooey

Then when I was melting the chocolate in which to dip the cake balls, everything went even more wrong. The first ten or so were fine, and then the chocolate seized. Thanks A LOT, Auckland humidity. And this was on a dry day. Note to self - don't even bother trying to melt chocolate at this latitude.

Chocolate, pre-seizure

I figured the kids wouldn't care if I gave up on the chocolate and just rolled the rest in hundreds and thousands. Partial success! (the ones dipped in chocolate did have a lovely crunch to the outside of them, though)

Still got rave reviews from the under-12 crowd

I also wanted to make some savouries. I grabbed a big bowl, and in went the flour, baking powder, eggs, chopped spinach, and cubed Spam! No measurements - time was of the essence, and this recipe is pretty fail-safe. Greased my mini-muffin pan, threw it all in the oven for 15 minutes at 180°, and made a bunch of crust-less quiches. Yum!

Total success.

2 comments:

  1. YUM!!!! Except, ya know, for the Spam because it reminds me of boarding school lunches and that makes me want to hurl...

    Sad news about the chocolate. Perhaps time to invest in a dehumidifier for use at times such as these?? ;) (No, seriously - we had one in Canada to stop everything going mouldy because it was so humid in summer)

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  2. Ew, sorry to gross you out about the Spam! It does work well in finger food for kids though - cheap and tasty.

    I'm officially giving up on tempering chocolate here. Dehumidifiers are expensive to purchase and run, and our house is far from weather-tight anyhow. It's not like I regularly make chocolate, so I'll just keep it in mind when I make candy recipes in the future!

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