Fail

 

It was the Queens Birthday long weekend and we have had the British weather to help celebrate it.

Very cold and miserable all weekend except for Saturday morning.  We headed up the coast on Sunday to visit family and spent Monday indoors hibernating.

So I tried to make this yummy Eclair Slice that I found on Pinterest.  It belongs to The girl who ate Everything!

Well I’m really sorry to this lovely lady who made this as I FAILED.  First the pastry didn’t turn out right.  I don’t think I got the butter right for the mixture.

Then when I made the filling the mixer decided to go faster then I had intended and I had vanilla pudding all over the bench lol.

If it wasn’t for the whip cream that I managed to get right or the pouring chocolate, store bought, I think it would be horrible.

Ah well I will just have to give it a go again.  Have you had an epic fail when making something yummy?

What’s on the menu!

 

Apple and Sour Cream Cake

I have never been one for cooking sweets till I met my husband.  Don’t get me wrong, I don’t mind a sweet every now and then but I would love a savoury goodie over a sweet any day. 

But with hubby and the kids wanting dessert after dinner especially in this cold weather I thought I would try a great recipe the lovely lady shared with us at the Chef Toolbox Party I recently attended.

 

It’s an easy recipe to follow and all done in one pan.  I made it in my Chef Toolbox Sauté Pan and cooked it on my stove top.

MMMmmm its delicious and not too sweet which is perfect for me.  Oh and a bit of ice cream and custard goes well with it too.  Just as my girl’s lol.

Anyway here is the recipe, enjoy!

APPLE & SOUR CREAM CAKE

Preparation: 10 mins Cooking: 25 mins

THE INGREDIENTS

340g Self Raising Flour

200g Castor Sugar

2 eggs, beaten

250g tub sour cream

1 cup desiccated coconut,

Cinnamon

60gm butter – melted

425g tin pie apples

THE FUN

· Melt butter in Saute Pan, cool, then add beaten egg, sour cream, coconut, castor sugar and flour.

· Mix well then add apples and gently blend into cake mixture. Sprinkle with cinnamon.

· Cook with lid on, vent open medium heat till lid is warm (5mins?) then turn to LOW and open vents.

· Cook for approximately 25 minutes. When top is firm to touch, cake is cooked.

· Delicious hot or cold served with cream or custard.