La Maison

There's no place like home, and well, there's no pace like La Maison. 
Hidden in plain sight in Durban North, La Maison is the cutest and most welcoming little cafe, spa and scrapbooking shop. 

picture taken off  here

With indulgent pastries, great coffee and so many awesome bits and bobs to look at and buy, maybe try it out for your next girlies brunch if you're in the area... 

Fun table decor

picture taken off  here

picture taken off  here

Nothing like a spot of shopping after tea...

I do love ribbons...

Find La Maison at 9 Ennisdale Drive, Durban North.

Go Bananas

I absolutely love banana bread. The soft texture, the rich flavour - it's like cake except it feels healthier (not sure it really is). When I make this it becomes our breakfast standard, with a  little butter on top melting in, it sets the tone for  a great day ahead.

Banana Bread

(recipe taken from here )

Ingredients

• 1/2 cup butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas (I used 2 big ones)
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts or pecans

Method

1. Preheat oven to 180C. Butter a loaf pan and set aside. 
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
3. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
4. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Durban - I Love My City

I came across this fantastic video by Chris da Canha showing beautifully shot time lapses of Durban. I love my city and this just gives you a glimpse of some of her beauty...

Red Velvet

I've never quite understood the obsession with Red Velvet Cupcakes that the world seems to be going through. Personally, a rich chocolate cupcake or light berry cupcake are up on my favourites list, but I realised that I couldn't in all honesty call myself a baker if I'd never tried to make these. 
So I did.
And they turned out spectacularly. 
In fact I may just make them again. If everybody wants Red Velvet, well then I am happy to oblige...

As with most treats I bake, this recipe is pretty easy to follow and doesn't require too much fancy skill...

Red Velvet Cupcakes

Ingredients:

2 1/4 cups cake flour

1/3 cup unsweetened cocoa

1  teaspoon salt

1 1/3 cups oil

1 1/2 cups sugar

2 eggs

2 bottles food colouring (80ml)

1 teaspoons vanilla

3/4 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons white vinegar

Method:

1.  Preheat oven to 180C.  Prepare cupcake pan with liners. 

2.  In a large bowl whisk cake flour, cocoa and salt, and set aside.

3.  In the bowl of an electric mixer (fitted with the whisk attachment), beat oil and sugar until well blended.  Add eggs one at a time, and continue beating.  Add food colouring and vanilla and mix well.

4.  Add flour and buttermilk alternately, in two batches.  Scrape down the sides of the bowl as needed.  Mix just enough to combine.

5.  Place baking soda in a bowl or cup, add vinegar and stir (it will foam and expand).  Add to cake batter and beat for 10 seconds.

6.  Fill cupcake liners 2/3 full, and bake for  20-24 minutes.  

This recipe will yield about 24 - 26 cupcakes

Original Recipe taken from here 

Cream Cheese Icing

Ingredients:

1 tub (about 230g) Cream cheese (cold - directly from fridge) 

1/3 cup butter ( room temperature)

1tsp Vanilla Essence 

4 - 6 cups Icing sugar

Method:
1.  Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined, about 30 seconds.

2.  Add vanilla extract and powdered sugar (one cup at a time) while mixing.  Increase to medium speed and beat until it begins to get fluffy. Keep adding sugar until you get the desired consistency. I find on hotter days I need to add more sugar as the cream cheese is a lot more melty.
 
3.  Frost cupcakes and decorate if desired. 

Ingredients. I always first lay out all my ingredients before I even start. This helps avoid those awful situations where you realise you are missing an ingredient and have to stop everything to pop out to the shops.

Lovely red colour

Fresh out the oven

mmm...

  

Looking through the photobox...

I love going through old photos! I love the way a photo can bring memories flooding back in. I was recently going through a few photos while I was at my mum's and through giggling at the old fashions and my dad's perm (not even kidding - he had a perm in the 80's) I found this little pic of me and a friend.

Turns out my aspirations to bake and create aren't a new thing... I may not wear a bakers outfit nor bake as a profession, but I'm happiest when I'm mixing up a batch of moist cupcakes to share with friends.

I wonder if my friend next to me followed her dreams and pursued being a cowgirl ;o)