Baketober Special: Mini Pizza Buns + Giveaway

Okay guys, you probably noticed that I’ve been super busy in the kitchen as of late… I mean it is #Baketober after all! But today it’s an ultra special edition of #Baketober. And I had to be super creative with this one because I had a lot of meat to play with (not kidding).

My past baking contributions are typically filled with just sugar, sugar and more sugar. Sugar’s great but I want to expand out a bit, so this year, you’ll see at least two savoury things, starting with this one!

So why is this one special? Thanks to the lovely peeps at Oliving by Hans and Marmot Inc, this is the first ever sponsored #baketober post! And the first featuring a giveaway!! I really hope you guys enjoy this. #fistpump

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So how did this originate? Well I was invited to a bloggers event for this new smallgoods range, Oliving by Hans last week. I love meat and cocktails so I was like duh, hells yeah!

It was truly a lovely evening: we learned some recipes and tips demo’d by Jason from The Simple Cooking Channel, and they even made a video of the whole thing. I haven’t watched this yet but you’re allowed to laugh at me - I am TERRIBLE on video.

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We also received a stash of meat to take home to try out for ourselves. This was perfect for #Baketober so I decided to adapt this recipe, flip it on its head (literally) and created my version of Mini Pizza Buns - ta da!

I was quite curious to taste the goods since the products are inspired by the Mediterranean diet. I LOVE olive oil and they actually add this into the meat to replace some of the saturated fat, so it’s healthier but still tasty.

hans-oliving

Basic Info

Prep time: 40min

Bake time: 40min

Makes approx 20 buns.

Ingredients

For the dough:

  • 3 1/2 cups plain flour, sifted
  • 1 Tablespoon plain flour
  • 1 Tablespoon dry yeast
  • 1 teaspoon caster sugar
  • 1 1/4 cups hot water (not boiling, hot enough for your fingers)
  • 2 teaspoons salt

For the filling:

  • Assorted meats slices - I used Chorizo, Kransky and Cheese Kransky from Oliving by Hans
  • 50g tomato paste
  • 80g cheese of your choice
  • 1 egg

hans-oliving-kransky

Recipe

1. Dissolve yeast, sugar and 1 Tablespoon of flour in a bowl with hot water. Leave aside for 10 minutes.

2. With the sifted flour, create a mound of it on your work bench and sprinkle in the salt. Mix together well using a fork, then form a well in the centre of the flour.

3. Pour in yeast mix in stages into the well and mix into the flour by hand. The mixture will get a bit soggy but the more you mix and begin kneading, the faster it will thicken into a ball of dough. Continue kneading until the flour is completely distributed. Shape it into a ball.

4. Place dough into a greased bowl and cover with greased baking paper. Leave aside for two hours in a warm, dry place (I used the laundry). It should double in size.

5. When ready, hold onto one end of the dough and throw it against your work bench. Fold it in half and do it again. This helps to distribute the yeast and is actually a lot of fun!

6. Preheat the oven to 200 degrees Celsius. Line a baking try with baking paper.

7. Lightly flour your work bench and divide your dough into 20 equal portions. Roughly roll out each piece into a circle, around 10-11cm in diameter.

8. Spread tomato paste into the centre of each circle, sprinkle with cheese and add in a slice of meat. Now pull all of the sides of the circle up towards the centre, pinching and twisting to seal close the bun. Then pull off the twisted excess from the centre so that the top of the bun is smooth. Repeat with remaining dough.

9. Whisk egg in a small bowl and brush egg on surface area of all bun tops. This will create that just-perfectly-golden-brown effect.

10. Bake in oven for 30 minutes and then serve warm!

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And there you have it - a perfect snack idea or appetisers for an event that requires comfort food in miniature portions!

The meat was tasty and the thing I noticed most of all was that it wasn’t very oily. You can try them for yourself if you don’t believe me, as they’ll be available in store at Coles, Woolies and IGA by the end of the month.

And I’m running a giveaway for 2 x $60 Coles gift vouchers to help celebrate the launch!

How to enter to win in two easy steps…

  • Like Helarious on Facebook or Instagram
  • Leave a comment below here (on this blog post) and make sure I have access to your email so I can contact you if you win!

The giveaway will be open for two weeks, until 28 October 11:59pm AEST, and is only open to Australian residents. Winners will be selected randomly by a computer number generator, and notified by email.

Let me know if you have any questions, and I hope you enjoyed this super special edition of #Baketober!

Baketober: Passionfruit Cake

So…. I’m kicking off this year’s #Baketober with some cake! :)

This is adapted from a recipe in a cookbook I own (this one to be exact) and it looks quite different to the image in the book. I think it’s a good thing, as I’ve made it my own!

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Firstly, I don’t own a “heart-shaped cake pan”, I mean seriously, is that really a must have in every kitchen? And second, I used blueberries to decorate instead of raspberries. Hey, you would too if you’d seen the latest raspberries prices - ridiculous! Justifications aside, I quite liked the way that my cake turned out! 

It was a pretty simple recipe and the only that I wasn’t too happy about was the icing, which was too watery. My fault since I added extra water to it although it didn’t ask for it. I blame the original recipe for confusing me a little! But don’t worry, I have tweaked it here so you don’t make the same mistake as I do.

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Note that this is quite a dense cake (due to the desiccated coconut) which was a bit of a surprise to me. For some reason I was imagining a soft, fluffy cake when I took my first mouthful… so if you like dense cake, you’ll love this!

I’ve been having bits of this with Gareth for dessert over the past two days. It’s great to finally eat something home baked after quite some time. Yay for baking!

Basic Info

Prep time: 15-20m

Bake time: 40m

Makes a small cake loaf (serves approx 8)

Ingredients

  • 200ml of passionfruit pulp (approx 8-10 passionfruits, depending on size)
  • 100g desiccated coconut
  • 165g caster sugar (3/4 cup)
  • 75g plain flour, sifted (1/2 cup)
  • 4 eggs, lightly beaten
  • 125g unsalted butter, melted
  • 1 tsp lemon juice
  • Blueberries to serve

For the passionfruit icing:

  • 50g unsalted butter, softened
  • 450g icing sugar, sifted (3 cups)
  • 1/4 cup of passionfruit pulp (approx 3 passionfruits)

Recipe

1. Preheat oven to 180 Celsius. Grease and line a rectangular loaf pan (mine was 24cm, but you can also use a 18cm round or heart shaped cake pan). 

2. Using a food processor or wizz stick, pulse the 200ml of passionfruit pulp several times. Set aside.

3. Combine coconut, sugar and flour in a bowl.

4. In a separate bowl, fold the eggs, butter, lemon juice and passionfruit pulp. Pour this into the dry mixture and fold together until combined.

5. Pour mixture into cake pan and bake for 40 minutes. Check to see if cooked through by poking the cake with a tooth pick and seeing it come out clean.

6. Cool in pan for 5 minutes, then turn onto wire rack to cool completely.

For the passionfruit icing:

7. Beat together the butter and icing sugar, then add the passionfruit pulp and mix well until well combined and approx doubled in size.

8. Spread the icing over the cake, and decorate with blueberries to serve!

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There you have it, a tropical cake that will add some zest to anyone’s day! I can’t wait to see what the rest of you have whipped up for #Baketober - get into it if you haven’t yet!

#Baketober 2014!

Ahoy there, it’s that special, sweet time of the year again!!!

We’re rolling into October and that only means one thing: #baketober.

I’m not a regular or seasoned baker, but I do love how fun baking and can be so I started Baketober as a way to encourage myself and others to bake more and experiment with new recipes.

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I encourage you to spend some time baking in October too. It can be anything - sweet or savoury, difficult or easy - just as long as it’s something you haven’t tried baking before. I have a stash of recipes that I save throughout the year so it’s a perfect time to pick and choose a few to try.

My plan is to bake something every weekend in October, but it’s up to you how often you want to bake, just make sure you plan out the time for it!

Did I mention that it’s super easy to take part? Simply bake something (anything!) and tag and mention #baketober in a blog post about what you baked - with photographic evidence of course!

I’ll be adding all posts I come across to the official Baketober collection page.

This year, I’m considering trying out a pie recipe, something bread-y, a savoury tart, and maybe cheesecake or shortbread? Thinking about all this is already making me hungry!

Will you join me in #baketober? What’s something new that you’re excited to try your hand at baking?