chicken schnitzel.

Although this blog is called Baking with Maggie I also love cooking meals that work beyond the oven, although its not often this happens. One of my favourite meals to cook is chicken schnitzel and my signature pumpkin, feta and rocket & spinach salad. I started cooking this for my best friend who ONLY eats chicken, yes Becky, I'm talking about you. But after a while it just became my go-to chicken dish. It's also great when I accidentally overcook as you can use the chicken schnitzel the next day for lunch in a sandwich or something :)

I use to buy pre-made schnitzel but found that this way I knew what ingredients was being used and sometimes ends up much cheaper.

There's no specific serving quantities this recipe makes as it depends on the size of the chicken breast and how many you buy, but as a guideline one chicken breast can be halved and therefore make two decent sized schnitzel.

INGREDIENTS:

• Chicken breast - one chicken breast, as mentioned before, makes two schnitzels
• Eggs
• Plain flour
• Bread crumbs (I use wholemeal)
• Salt & Pepper

METHOD:

1. Pour out some plain flour and bread crumbs on separate plates
2. Crack two-three eggs (this may vary depending on how many schnitzels you're making) and crack some salt and pepper before a quick whisk
3. Cut chicken breasts into half, sideways...if that makes sense
4. Get some gladwrap and cover the chicken, then use a glass bottle and flatten the chicken until about 2-3mm thick - the thinner it is, the quicker it will cook
5. Once flattened, cover chicken in plain flour, then dip into egg wash before covering in bread crumbs
6. I like to double crumb, so if you want to, just dip the piece of chicken through the egg wash again before crumbing it again
7. Repeat until all of the chicken has been crumbed
8. Now, coat a pan with oil and wait till it's hot before putting the chicken in
9. Cook chicken on either side until golden brown and VOILA! Serve with a side of pumpkin feta salad or some potato bake!

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the cupcake bakery.

I LOVE cupcakes, so much so that my blog's logo is of a cupcake. So when I first heard of The Cupcake Bakery about 5years ago (it was the first of it's kind back then) I was ecstatic, but I was even more ecstatic to find out they were opening up a permenant stall at my local shopping centre, Rhodes. I could finally have my fix of non-crappy cafe cupcakes without needing to bake a whole batch for myself. The best thing about The Cupcake Bakery is that because they're a franchise (ie. the cupcakes come out of one place) you know the quality is going to be consistantly good.

I've tried a few of their flavours over the years, but I can't stray past my favourite the red velvet. They have a few adventureous flavours and a few extravagant looking cupcakes (like the lemon meringue). They're a little pricier than other cupcakes of similar quality, but because I've known of them the longest and have had consistant quality I can't help but go back.

How much for their cupcakes?
A standard flavour like my favourite the red velvet is $3.80 each or $42 for a dozen.
The deluxe flavours like the lemon meringue mentions above is $4.50 each or $51 for a dozen.

Find them:
They have several locations in Sydney, Melbourne and Brisbane - so check out their locations! I'm so glad there's one in Rhodes now, I kind of want a job there but I doubt they'll make any sales while I'm behind the counter - "Oh? You want a dozen red velvet cupcakes? Just let me taste a few of them for you first" *nom nom nom* "oops, sorry I ate them all..."

Image from @lpmmags Instagram

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chocolate coconut balls.

There are certain smells, tastes and sounds that remind you of specific moments or induces a sense of nostalgia - chocolate coconut balls is one of those things for me. These deliciously innocent chocolate coconut bites of heaven casts my memory back to when I was just a wee lass and making these in my aunty's small kitchen with my cousin. Although these are more a Christmas treat, we made them whenever we craved these little bites of deliciousness.

It was weird though, because it had been so long since I last made these the ingredient list had to be changed. When I was younger we used golliwog biscuits, which have been discontinued due to it's racist nature - so I have subtituted that with something else :)

This recipe makes approximately 20 balls with 3cm diameter.

INGREDIENTS:

• 250g packet of milk arrowroot biscuits
• 1/3 cup cocoa powder
• 1/2  cup desiccated coconut (plus a little extra for rolling in)
• 400g tin of condensed milk - I used the skim condensed milk

METHOD:

1. Crush the biscuits and place in a mixing bowl - the smaller the biscuit pieces, the smoother your chocolate coconut balls will be
2. Add cocoa powder and coconut, and mix through crushed biscuits
3. Pour in condensed milk
4. Use a silver spoon and take a small amount of the mixture and use your other hand to mould the topside of the ball then remove the ball from the spoon and coat in the coconut - repeat for the rest of the mixture
5. Once all the balls have been made, pop into the fridge to chill for 30mins
6. VOILA! Enjoy these bite sized Christmas treats :)

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