Super Easy Cookie Monster Cupcakes. C is for COOKIE!
C is for cookie! And ahem, ChocolateSuze hahaha lame I know I’m sorry! But I’m not sorry about these cupcakes! Guaranteed to put a smile on anyones face no matter the age (HI SOF)! Super easy to make but takes a tad longer than my usual recipes because you gotta bake the cookies first. Ok ready?
Bake some cookies! Chocolate chip of course! I used my Super Easy Chocolate Chip recipe which makes enough for your cupcakes and a whole pile left to eat 😛
Bake cupcakes. I used this recipe from Exclusively Food. Whip up some icing and slather onto cupcakes- I made cream cheese icing but feel free to make buttercream. Tint it blue. I used food colouring gel to get it super blue.
I hate desiccated coconut but it’s the easiest thing for ‘hair’, I used about 100g of McKenzie’s Moist Flakes Coconut which worked pretty awesomely. Dropped in a couple of drops of food colouring liquid (not gel) and shook the bag. Don’t even attempt to stir this, shake it baby!
Roll iced cupcake onto plate of coconut, pack on more so it doesn’t look bald.
Marvel at the blueness.
For the eyes I used white chocolate melts and chocolate chips. Melt a couple of choc chips and swipe the choc chips with a bit of the melted choc and place on the white choc melts.
While the eyes are drying cut your cookies in half.
If your cookies are soft they won’t be able to be shoved into the cupcakes so grab a knife and cut lines for where the mouths will go so the cookies will fit.
Ditto with the eyes.
Aaaaand tadah! Pile o cookies in the middle and you’re done!
KI Gin Masterclass at KI Spirits, Seal Bay Conservation Park, Vivonne Bay aka Little Sahara aka land of the massive sand dunes, Tasting Kangaroo Island at the Wharf
Continuing on from Part 1 of Kangaroo Island Feastival! Continuing on after the dairy farm that same night was also the KI Feastival Gin Masterclass and Dinner at KI Spirits (856 Playford Highway, Cygnet River). John and Sarah Lark have a ridiculously infectious enthusiasm as they gave us a little history on gin and guided us through some blind tastings and whipped up some incredibly delicious cocktails.
Then onto a gin inspired meal prepared by Jon’s son Louis (a chef at Southern Ocean Lodge), starting with Oyster with Gin Bloody Mary Granita.
Gin and Beetroot Cured Atlantic Salmon and Gin Spice Cured Snapper.
South Rock Lamb wrapped in Prosciutto with Celeriac and Mulberry Gin Jus
Lemon and Gin Tart.
Haha damn right I’ve got issues 😛
The next day we hit the road bright and early to travel to Seal Bay Conservation Park.
Originally I wasn’t too peachy keen on travelling halfway across the Island to see some sea lions but boy was I eating my words when we arrived! We chose the self guided boardwalk tour ($15) and ambled down the ramps and took in the breathtaking scenery at our own pace. There were plenty of placards and signage every couple of meters with information on the area which was ace.
It is just freaking incredible how the sea lions are so close to the boardwalk!
Teehee while seal were sleeping hahahaha geddit??
Majority of the sea lions were sleeping and scattered all over the beach, lying in huddles or just stretching out in the sand. This cheeky fella was ducking in and out of the ocean and waddled over and tried to wake all the sea lions!
And then just down the road is Vivonne Bay aka Little Sahara aka land of the massive sand dunes! None of us were really wearing the right kinda gear and while I originally offered to roll down a sand dune I didn’t quite fancy having sand everywhere for the flight home later that arvo so made do with more jumping shots which John so artfully captured 😛
We head back to Kingscote in time for the Tasting Kangaroo Island at the Wharf lunch.
The weather dampened the outdoor seating but we’d worked up an appetite and hit some stalls, my choice was the hearty Braised Lamb and Shiraz Pie from KI Wilderness Retreat. I took a lil breather from the crowds and managed to spot some sea lions mucking about near the wharf which was awesome.
There were also stalls selling KI produce but I was most fascinated by Dan Pattingales homemade smoker in a cardboard box!
I had an amazing time at Kangaroo Island and hope to return soon! Loved visiting all the local producers and will definitely check out the Oyster Farm next time and hit all the callar doors!
ChocolateSuze travelled and stayed at Kangaroo Island as a guest of Tourism Australia
Shio Tonkotsu (12.90) IS AMAZING! Intense porky flavour, though not as thick as Gumshara (though really, who else is) and so freaking incredibly satisfying! Try the Manpuku Black (garlic ramen) $13.90) or the Kono Deaini Kanshashite Aijou to Jonetsu Komete isshoukennmei Tukutta Ochirano Icchan Sukina Manpuku shiawase Ramen ($12.90)
Danger Will Robinson. There’s a new ramen joint in town! And when I say ‘town’ I mean the general area of Sydney. Manpuku (482 Anzac Parade, Kingsford) has only been opened for less than a month and already it’s popular with the locals and especially the UNSW students. The first time we rocked up we managed to arrive at 2.05pm and they’d completely sold out of ramen. SOLD OUT. We were sad. And all the more determined to return.
So our next visit we deliberately arrived early around 12ish and waited approx 15mins which gave us plenty of time to ogle those inside and debate our choices. The system is basically you’re only allowed into the restaurant once a table is free, once you get the go ahead aim straight to the front and pay and grab your table number and then back to your table you go. Chilled water is free and is self service from the water keg out front or there’s soft drinks available. We were also very amused by the constant cries of sha, shaaaa! thinking they were doing a hadouken cry and fireballing out ramen. Turns out we weren’t too far off and they said it when a bowl of ramen was ready for pick up lol
I have chosen the Manpuku Black ($13.90), a garlic flavour soy based pork soup (minus the bean sprouts because I hate bean sprouts with a firey passion). The garlic flavour isn’t too intense and doesn’t completely overpower the soup which is tops. I’m not sure why but I prefer ramen with garlic that isn’t too strong but just enough that you can taste it though I prefer El Jannah’s garlic sauce to smack me in the mouth with garlic potency. That was a little off topic but anywhos! Loved my ramen but I think next time I’d ask for no mushrooms. Ramen lovers- is it normal to have mushrooms in ramen?
Noods has deliberately chosen the longest ramen name on the menu not caring what it was: Kono Deaini Kanshashite Aijou to Jonetsu Komete isshoukennmei Tukutta Ochirano Icchan Sukina Manpuku shiawase Ramen ($12.90). Basically the menu explains it’s a Northern Japanese style soy based pork soup. Not too sure why the long name.. anyone? Noods’ bowl looked smaller than ours but it’s a deceptive looking bowl and seemed to never end which was good for Noods because when he has to wait in line for food he gets hangry.
Jabs has gone for the Shio Tonkotsu ($12.90), a salt based pork soup. IT IS AMAZING! Intense porky flavour, though not as thick as Gumshara (though really, who else is) and so freaking incredibly satisfying from our sneaky dips into his bowl. Noods and I end up returning the following week to order this and added extra pork ($3 pieces $4.70) because the pork? IT IS ALSO AMAZING! Fatty and melt in the mouth amazing. The extra pork comes out in a side dish and while initially not as melty soft all it needs is some time to bathe in the tonkotsu soup.
If you’re coming from the west like us, the travel time is a killer. But I reckon Manpuku has knocked off Ryo’s from it’s #2 position on my ramen list and is a close contender with Gumshara and Ippudo 😛