Edit: CLOSED OH HAI! Sorry no post on friday dudes but it’s just been crazy hectic in ChocolateSuze land and I really REALLY cannot wait for this 5 day long weekend! I miss you sleep! By anyways hope you all had a great weekend, the boy and I went to check out the newly opened T101 (186-190 Church St, Parramatta) where word on the street was that there was pizza in the shape of cones- oh yes I am a sucker for all things novelty!



T101 has a ‘value package’- 1 drink & 2 Pizza Cones for $12. We got the Lychee Green Tea, Tomato & Basil Pizza Cone and the Mexican Sausage Pizza Cone. The cones came snuggled into coffee cups which wasn’t that great a presentation but all was forgotten as soon as we picked them up, it’s the oddest sensation because it feels like you’re eating a Cornetto ice cream!



Oh hullo cone! The soft pizza cone magically held a freaking huge amount of cheese without exploding or going soggy and was stuffed full of toppings- I super loved my tomato & basil cone which had a river of basil sauce and tomato pieces, and the boy didn’t speak as he smashed his way through the mexican cone and ended up ordering the smoked chicken & mushroom pizza cone before he was even half way!



Awesome place to chill for arvo munchies mmm munchies

OH HAI! Oh look I’m back in my wedding dress! Yes that’s right folks, 1 year after our candy wedding we finally did a trash the wedding dress photo shoot with the awesome Trish from Tealily Photography. Heh heh I love my ice cream cone toysI knew I had wanted to do a trash the wedding dress shoot even BEFORE our wedding planning had started. Some people plan their dream wedding, I planned for a trashing 😀
We rocked up to our local park, bright and early and with a car full of cake 😛

Noods had been questioning my madness leading up to the day of the shoot and it wasn’t until he had this whole cake in his hand did he start to chortle
SMOOOOOOSH

HAHA you want a piece of me?! Lols look at dem crazy eyes! I had whipped up 1.5kg of buttercream icing tinted pink, blue and green and lol we didn’t have enough!

TAKE AIM, FIRE!
By the way, our throwing skills? Not so great.

Teehee so buttery

And sweet

And colourful
How about some sprinkles?

Wheeee!
Oooh handful of sprinkles!

Psychedelic baby yeah!

Noods gets his hands on the syrups

BAHAHAHA I turn into a choc top!

Trish totes had fun playing with the can of whipped cream haha I’m lying on a bed of marshmallows and just about in a sugar coma cos I couldn’t help but sneak bites of candy 😛

♥

Thanks so much Trish for being so awesome! We had a freaking fabulous time! And yes concerned citizens I rinsed the majority of the icing out of the dress before taking to the dry-cleaners and EVERYTHING came out! Good as new hehe we had to take about 3 showers for the butter to come out of our hair but hey it’s not like we’ll be doing that again any time soon 😛

Edit: CLOSED OH HAI! How was your weekend dudes? Mine was a blur of mai tais in pineapples and mojitos and sleep. Sunday (which comes after..wards..) brought a freaking downpour of rain which meant it was the perfect time to check out the newly opened Incas (321 Church St, Parramatta) for their s’mores.



Double pack of S’mores ($18.95)- platter with milk chocolate buttons, strawberries slices, McVitties biscuits, marshmallows and of course a pot of FIREEEE. The platter is meant for 2 people but seriously the biscuits are pretty filling and there was enough for 2 s’mores for each person.



Burn it baby yeah! And yes I managed to set my marshmallow on fire cos I’m awesome like that.



Toasty, melty, marshmallow smooshed onto a biscuit with chocolate and strawberries = ♥



The Choc Berry Waffle ($13) was super filling oh gawd it prolly wasn’t the best idea to order this and the s’mores straight after lunch! But it was deeeelicious! Toasty warm waffle with beads of pearl sugar, a mountain of fresh strawberries and blueberries, drizzled with milk chocolate and topped with vanilla ice cream.



And in case we needed more sugar, Inca’s Specialty Hot Chocolate ($4.20) which just about pushed me into a sugar coma mmm what a way to go

OooOoooOoooh! It’s like, a maze of brownie! So aaaaages ago I bought the Baker’s Edge brownie pan– you know, the pan where every piece has an edge? Yes I am one of those people who love the edge pieces on brownies. It’s the best yo!


Last week when I was waiting for my cinnamon sugar pull apart bread to rise I got bored and decided to make this cheesecake brownie while waiting. It was both good and bad; good because the cheesecake brownie was freaking delicious, bad because apparently I have concentration issues and very stupidly doubled the recipe which resulted in overflow lol but the below recipe is what I should have stuck with to get a super MOIST brownie with creamy cheesecake swirls. With a bit of tweaking I followed the Joy of Baking recipe here (adapted from Alice Medrich’s Cookies and Brownies) and the recipe provided with the tin found here. The recipe below is a normal (single) recipe.


Brownie base ingredients:
13⁄4 cup plain flour
3⁄4 tsp baking soda
1⁄4 tsp salt
150g butter
250g chocolate
11⁄2 cup caster sugar
3 eggs
2tsp vanilla extract


Preheat oven to 175C. Lightly spray pan with non-stick cooking spray. Melt the 150g butter and 250g chocolate, stirring occasionally until melted and then remove from the heat.


Stir in the sugar and vanilla extract.


Add the eggs, one at a time, beating well (with a wooden spoon) after each addition.


Stir in the 13⁄4 cup flour, 3⁄4 tsp baking soda and 1⁄ 4tsp salt until the batter is smooth and glossy.


Pour the brownie base into the prepared pan.


Cheesecake ingredients:
250g cream cheese, room temp
55g butter, softened
1⁄2 cup caster sugar
1tsp vanilla extract
3 egg yolks,
1⁄4 cup plain flour


Beat the cream cheese and butter until smooth and creamy.


Beat in the 1⁄2 cup sugar and 1tsp vanilla extract.


Beat in the egg yolks one at a time, beating mixture well after each egg yolk is incorporated.


Add the flour and beat until combined.


Dollop the cheesecake filling on top of the brownie base.


Ooh swirlies! Use a skewer to swirl the brownie and cheesecake batter. Bake for 45-50 minutes.


It’s aliiiiiiive! This is what happens when you get impatient people! Oh gawd my poor oven


A bit of scrapage and it’s all good! The tray I had put the brownie tin on had caught most of the overflow lol


Mmm edgey


It’s time for your closeup! Hello fudgey chocolatey brownie! Hello delicious cheesecakey layer! And HELLLOOOO edges! Hope you have an awesome weekend dudes cos woot it’s friday! Friday! Gotta get down on Friday…