Source: http://www.kidspot.com.au/kitchen/recipes/easy-chocolate-cake-1971?ref=collection_view%2Ceasy-cakes

Plan to try this with my little girl.

Ingredients:
1 cup (150g) self-raising flour, sifted
1/3 cup (50g) cocoa, sifted
1 cup (220g) caster sugar
1/3 cup (80g) butter, softened
1/2 cup (125ml) milk
2 eggs, lightly beaten

Method:
1. Preheat oven to 180°C (160°C fan-forced). Grease and flour or line a 24cm cake tin and set aside.

2. Place all ingredients into a bowl and using a mixer and mix on high for 4 minutes.

3. Pour into cake tin and bake for 35-40 minutes or until the cake springs back when lightly touched in the centre.

Notes:

This recipe is great for when you have to whip up a cake in a hurry.

This recipe work for cupcakes too. Just pour even amounts into 12 patty pans and bake for 12-15 minutes at 180°C (160°C fan-forced).

I have tried this recipe using my blender and food processor. It gives the same great results every time.

This is a great basic recipe. Also try this everyday chocolate cake if you prefer more butter in your cake mix. It also comes with a simple but delish icing.

Need more of a choc fix? This decadent chocolate cake is made with real chocolate and smothered in a rich icing.

Fans of crumbly Flake bars will devour this chocolate cake which is sprinkled in chocolate flakes.    

For a dark chocolate twist on this recipe, try making luscious chocolate cake which is sinfully delicious.

Discover how almond meal in place of flour can give your chocolate cake a lovely texture and taste.

There’s nothing healthy about cake, but this low fat chocolate cake made with diet Greek yoghurt will lesson your guilt!

See how cream cheese and walnuts in chocolate cake is a yummy addition. 

This chocolate basket cake brimming with Easter eggs is the perfect cake to make for Easter. 

This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

Use 1 cup (150g) self-raising flour, 1/3 cup (50g) cocoa, 1 cup (220g) caster sugar, 1/3 cup (80g) butter and 1/2 cup (125ml) milk.

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Source: http://www.taste.com.au/recipes/13020/choux+pastry

Tried this. Failed miserably. Wil try it again.

Ingredients:
80ml (1/3 cup) water
40g butter, at room temperature, cubed
50g (1/3 cup) plain flour, sifted
2 eggs, at room temperature
Vegetable oil, to grease

Method:

Step 1
Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.

Step 2
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.

Step 3
Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.

Step 4
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.

Notes:
When making choux, cut the butter into small pieces so it melts quickly and evenly, reducing the amount of water that evaporates. All the flour must be added at once so it cooks evenly. Beat vigorously until them mixture is smooth and comes away from the side of the pan. Do not over-beat. Set the mixture aside to cool slightly so the eggs don't cook when they are beaten in. The amount of egg required varies with each batch. It depends how big the eggs are and how much egg the flour absorbs. Too much egg will make the choux rise unevenly and spread. Not enough egg and the choux will be stodgy.

P.s. picture taken from source with thanks! :)

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Source: http://www.taste.com.au/recipes/20073/bacon+and+cheese+rolls

Ingredients:
450g (3 cups) plain bread flour
1 tablespoon (14g/2 sachets) dried yeast
2 teaspoons caster sugar
1/2 teaspoon salt
250ml (1 cup) warm milk
2 tablespoons melted butter
175g short-cut bacon rashers, finely chopped
120g (1 1/2 cups) coarsely grated cheddar

Method:

Step 1
Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.

Step 2
Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.

Step 3
Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.

Step 4
Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.

Step 5
Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.

Step 6
Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.

Step 7
Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

Notes:
Sprinkle the topping over the rolls before the second proving. Leave a 1cm-wide border - otherwise the topping may fall off onto the tray and burn during baking.

Freezing tip: At the end of step 3, set aside to cool completely. Wrap each roll in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight at room temperature.

P.s. have not tried recipe as do not have bread flour. Plan to try it.
P.s. pic taken from source with thanks! :)

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Source: http://m.allrecipes.com/recipe/6889/cheddar-cheese-straws/

Review:
I put less cayenne pepper. I think i doubled or tripled the baking time cos it did not seem ready.

2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
3/4 cup margarine
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup water

Method:

1. Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.

2. Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.

3. On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.

4. Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

P.s. Photo taken from source.

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Source: http://www.taste.com.au/recipes/22933/cauliflower+soup

Tried this last week. Amendments i made:
1. I halved the portion as i have less cauliflower.
2. I used chicken stock powder and added water. I may have added more stock powder for flavour.

I slow boil until soft. Blend before eating for my little girl. Did not put cream as i did not any. It is yummy. Worth to try if you have too much cauliflour. :D

Ingredients:
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
1 head (1.3kg) cauliflower, cut into florets
500g sebago potatoes, peeled, chopped
1 litre Campbell's Real Stock Chicken (Use vegetarian stock for a vegetarian soup)
1/2 cup pure cream

Method:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.

2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.

3. Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.

P.s. Picture is taken from source. What i ate was thicker because i omit the pure cream as i did not have any at the time of cooking.

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