I never thought seeing somebody making cock cupcakes would ever make me cry – but I guess life is full of surprises!

You see, the person who is making them in the video below is one of the most amazing women that I have ever had the pleasure to get to know.

That’s right! Candice is incredible with a capital I – a fantastic cake maker,  mother,  sister, friend, lover, business woman, runner  – you name!

I’ve never seen her do anything that makes her look like she is so much in her own element like in this video. Her charisma, talent and wit is totally captivating and it has completely floored me! I’m so happy for her and proud that she has achieved this.

Anyway, enough emotions and more cake – if you have 5 minutes and want to know how to make the most delicious cupcakes (I guess the cock on top is optional – haha) then have a look at the video below.

And if you want to order cupcakes or cakes for any occasion – make sure you check out Cake by Candie!

 Roast chicken thighs
Serves 3-4

As you know, I am a big fan of getting loads of meat for a great price and then roasting it. Mainly because it saves a lot of cash and effort because you can use the leftovers for various other things like salads and broths and so on.

This time around I thought I’d share my roast chicken thigh recipe as thighs with skin & bone are usually much cheaper to buy in bulk than other cuts, and they taste so much better than a boring old breast!

INGREDIENTS

  • 1 package of chicken thighs about 500-750g (with skin and bones there)
  • 1-2 big red onions
  • Fresh rosemary
  • Olive oil
  • Salt and pepper

 

METHOD

  1. Heat oven to 200C/180C fan/gas 6
  2. Roughly chop up the onion and put it in a roasting dish
  3. Put the thighs on top of the onions
  4. Drizzle a little olive oil over them, add salt and pepper, and massage it in to the skin of the thighs
  5. Scatter some spring of rosemary over the thighs
  6. Add a little bit of water to the bottom of the roasting dish and put in the over
  7. Roast in the middle of the oven for about 40-45 minutes (or until the skin is crispy and golden)
  8. Take out and EAT!

If you’re having it as part of a meal, I highly recommend you to save the meat juices and onions to make a delicious onion gravy… Just saying ;)

Smoked salmon with scrambled eggs and avocado
Serves 1

This is a super quick and easy breakfast or lunch option that hits all the spots and keeps you full for a long time!

INGREDIENTS

  • 2-3 slices smoked salmon
  • 2 Medium eggs
  • A splash of coconut milk
  • ½ Avocado
  • Handful of rocket
  • Olive oil
  • Salt & pepper
  • Dried Basil

 

METHOD

  1. Crack the two eggs in a bowl and whisk them with a splash of coconut milk plus salt & pepper
  2. Heat up a frying pan, add a tiny bit of olive oil and fry the eggs as runny or has hard as you like em
  3. Slice up the avocado in medium thick slices
  4. Take out a plate and add a handful of rocket, the avocado slices,  your salmon slices and the scrambled eggs
  5. Drizzle a tiny bit of olive oil on the avocado & rocket and top with a little bit of dried basil
  6. EAT!

To make this even nicer you could add some cheeky chopped chives or spring onion to the salmon slices as well as a little bit of balsamic vinegar on the side salad!