Continuous incontinuity [French chocolate cupcakes with White chocolate Ganache.]

I read something today that made me peek through my fingers.
You see, I have shut my eyes. They have been shut for approx. 2 months now.
Squeezed so tightly to ignore the world and it’s comings & goings.
I can not see the full extent of the wounds.
I know that they are there. My hands are pressing down on them trying to apply enough pressure so that they won’t bleed as much.
So I can keep on breathing.
But I refuse to look.
I do not want to see.
All of the differences and similarities, I am ignoring them.
It’s selfish, yes I know it is.
Horribly selfish.
I promised The People of My Heart that I would keep on breathing.
This is me doing what I have to do.

“I changed when you came into my life. Time and experience had left me rough around the edges. I learned to get on, without needing anything or anyone else. I never wanted to be different or try and be better for any other person. But then you happened. You showed me what it was to love. How beautiful it could be to share something like that with another person. And then I wanted to be better for you all of the time. For some reason, I was never able to do it.”

This is just a small section from the thing that I read today.
The full story is here.
It’s from a site called LeLove.
LeLove is a website that is made up of reader submissions about stories of love. The good, the bad and the ugly. It’s not all cotton candy romance. I like that.

One day, sometime soon maybe, I’ll open my eyes again.
I’ll give up the ghost of you and move on.

French Chocolate cupcakes with White chocolate Ganache.
I really really adore French Chocolate cupcakes. Know why? These cupcakes actually use chocolate rather than cocoa.
Plus they are French. Yum. <3 Speak to me in a French accent and it’s guaranteed that I’ll swoon.
I am swooning already in anticipation.
(PS- The original recipe is here.)

For the Cupcakes –
180g Chocolate. (We used dark.)
225g Butter.
4 Eggs.
250g Flour.
2 Tablespoons Baking Powder.
1 cup Milk.

Oven = 180° C or 350° F.
-Melt the chocolate in a double boiler. (Cheap double boiler! – Place the chocolate in a bowl and put the bowl into a pot of boiling water.)
-Keep on stirring until chocolate is smooth and then take off heat.
-Beat eggs with a whisk in another bowl.
-Cream butter and sugar until pale.
-Add the whisked eggs to the butter-sugar mixture.
-Add chocolate to the butter-sugar-egg mixture.
-Shift the flour and baking powder into another bowl.
-Add the flour-baking powder alternatively with milk to the butter-sugar-egg mixture.
-Pour the batter into liners 3/4 full and put them in the oven for 20mins.

White chocolate Ganache.
200g White Chocolate.
200g Icing sugar.
150g Soft butter.

-Melt white chocolate in double boiler or the same method as above.
-Cream butter and icing sugar until light and pale.
-Add chocolate, mix and refrigerate until it is firm enough without running.

I actually made these with Syill on one of our baking days. We also made Sausage buns.
I love sausage buns.
Mmmmm yum. <3
You know what people of the internet?
I’m going to make more.
Just because I can.

xo Mel.

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Kitchen Rage of the fudge sort.

Dear Fudge recipe,
I know that we haven’t been hanging out a lot lately and I’ve changed a bit.
You were still my go to recipe for Russian fudge though.
We had some amazing times together!
So what happened?
What happened to you?
To us?
Twice you have failed on me. TWICE.
4 litres of fudge!
I ended up on google asking where on earth my fudge went wrong.
The solution? To try to salvage it by reheating, adding icing sugar and then beating again. It got to the point where the electric beater was actually overheating and the mixture still wasn’t where I wanted it.
So I poured it into the pan and left it.
Even now, a decent 12 hours later, the underside is still soft.
I followed all of the instructions that you said and still?

I am less than impressed with you.
In fact, I am so less than impressed with you that I am going to find another recipe.
That is right.
Do you hear me now?

You have ruined our relationship Russian Fudge Recipe.
Literally ruined it.
To the point of where Google has no clue how to fix it.
It is that serious.

We are over.

Your-soon-to-be-ex Mel.

(I finally got the second batch to set and even now it’s still on the soft side.)

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We all know Mel likes to go shopping.

We all know that Mel likes to shop and that she goes through shopping phases.
For the last little while it’s been nail polish.
Now she has a new thing she wants to collect.
Animal rings.

Owl ring!
All the rings that I have bought of Ebay have been less than $4USD each.

Actually, this owl ring is mildly annoying to wear. It’s very easy to twist around my finger.
(Owl ring cost? $0.25USD! No joke! The rest was shipping. DX)

But wait!
There is more!

I couldn’t decide which ring colour I wanted.
So I did what I thought was obvious.
I bought both.

My hands! With the rings on!

Oh? Did I mention that I have already bought a Fox ring and I am just waiting for it to arrive?
No? Well, now you know.

But! The ring I really, really want isn’t an octopus ring or an owl ring it’s a JELLYFISH RING!!

There is a slight problem with the Jellyfish ring. The only Jellyfish ring that I actually like costs $2100 USD. Ouch!
But one day, this amazing jellyfish ring will be mine!

The animal rings aren’t the only new things that I have bought.
You see, mum is a Nutrimetics consultant.
Sometimes Nutrimetics also sells bags.
Mel needs a new bag.
Do you see where this is going?
Huzzarh! New bag for Mel! Only $10!

(Of which Mum gave me for free. <3)

Huzzarh! I actually really like that bag.
It’s big enough for my day-to-day things. Of which I have a lot of.

Of course I couldn’t not buy nail polish.
What sort of world would that be if I didn’t?
A very sad world indeed.
Considering that I only have 1 red nail polish in 30+ nail polishes, I decided that now was the time to get into the reds.

Speaking of nail polish! Did I ever mention that the holographic nail polish had arrived? No? I am shocked and horrified at myself on your behalf.

Behold! It is actually rainbowtastic!
The camera does not capture it in all of it’s holographic glory.

Holographic nail polish wasn’t a waste of money!
It’s kind of difficult to apply but that apparently plagues even the best holographic nail polishes.

Shopping hasn’t been the only thing that I have been doing. There has been lots of baking as well.
Currently I have 4 litres of unset fudge. 1 batch is half set but the first batch? Gone burger. I have no idea where I have gone wrong. This has induced much kitchen rage.
I will post about this later to fully vent out my kitchen rage in letter form.

Okay, I am off. I have a batch of hot cross buns waiting to put in the oven and a coffee cake to bake in the morning.

Happy easter (and the like!)

xo Mel.

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Spamming you with pictures.

This time last week (Sunday, not Monday.) I was frockling around being GINNY WEASLEY.
Note- I had two of those V- shot energy drinks, so I really was running around smiling widely and pestering people for photos.
My other fellow Gryff’s was CADDLES as HERMONIE and SYILL as CHO CHANG.
(But you know, Cho Chang totally stole Harry Potter’s scarf.)
Somewhere in that barrage of photos is one of me and another fine chap with his fringe held up. HARRY POTTER BABY! Oooohh yeah.
Ness in the sumo-suit was one of my highlights. In particular when she couldn’t actually get up. The really small kid whose was also in the sumo suit was the cutest thing I have seen. <3
Now I will spam you with pictures. C:
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Just a quick note.

Just wanted to quickly tell you, that because I (Mel) have two exams on both Thursday and Friday, I’m not going to be posting a lot until then.
But after then?
I have a mid term break.
You know what that means.
I’ll be baking you cake all day long.

xo Mel.

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Mum can not believe I made another cake less than a week later than the Pandan Chiffon cake.

On the 9th day of April Mel gave to you 4 pictures of cake –

You can see actually the place where Ness nicked the icing.

<- More Ness oddity. I was sitting at my laptop doing…something. I turned around and the first thing that caught my attention was Ness playing her violin with one foot inside of the washing basket and the other one out.
I have absolutely no clue.





And a recipe for Ginger-lime cream. C:

Ginger-lime cream. (Yoinked from Sky High by Alisa Huntsman.)

4 egg yolks.
1/2 cup sugar.
Zest of 1 lime.
1/4 cup Lime juice.
1 tablespoon grated fresh ginger.
1 1/2 cup cold cream.

Whisk the egg yolks in a saucepan. Gradually whisk in the sugar, lime zest, lime juice and ginger. Cook it over medium-low heat, stirring and scraping the bottom of the pan with a spatula.
Keep it on te heat for 3-5 mins until the yolks visibly thicken.
You know when it is ready when you drag a spoon/spatula along the bottom of the pot and a clear path remains. Also? It should reach a custard consistency.
Take it off the heat and put the mixture through a fine mesh sieve to remove the zest and the ginger shreds.
Cover the mixture and put it in the fridge for an hour or until very cold.
In a large mixing bowl whip up the cream until stiff.
Fold the mixture into the cream.


The cake by the way is Ginger chiffon cake with Ginger-lime cream in the center and as the frosting.

xo Mel.

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photos prises cool sur mon appareil photo

(google translate. I dare ya o; )

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