Month: September 2019

Europa Park

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Ben and I took advantage of the yearly work outing to europapark. It was a long, but good, day. We had to be at the NRC car park for 6am,so that meant a 4:30 wake up call to pack snacks, passports and other essentials and head out. It was a 4h coach drive up there and a similar journey back.

Once we got there, it was pretty much just the 2 of us because we didn’t see any one from work for the whole time we were there.

I’d definitely go back. Compared to legoland, it’s bigger, generally cheaper once you’re in it (food prices were surprisingly reasonable) but it’s really not well signposted. There were several times where we just couldn’t find the rides we wanted to do. Waiting times were between 5 and 45 minutes, so that was fairly good. In the course of the day, we did:

Da Vinci flyer
Haunted house
Silverstone circuit
Swiss bobsled
Windjammer (3 times – Ben’s favourite ride)
Fjord rafting
Tyrolean log flume
Mountain train ride
Observation tower
Flying Dutchman (Ben only, twice)

As well as fighting off wasps while eating snack foods and Ben trying to win giant cuddly toys in rigged carny games.

https://www.flubu.com/blog/pictures/europapark_sep_2019/

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[recipe] chocolate espresso cupcakes

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1.5 cups granulated sugar (285g)
0.5 cup vegetable oil (118 ml)
3 large eggs
1 tbsp pure vanilla extract (15 ml)
0.5 cup light Greek yogurt (118 ml)
2 cups all-purpose flour (280g)
0.5 cup cocoa powder (55 g)
1 tbsp espresso powder (5g)
2.5 tsp baking powder (9 g)
0.5 tsp baking soda (2 g)
1 tsp salt (5 g)
1.25 cup coffee (355 ml)

Preheat the oven to 350F/175C. Line a cupcake pan with cupcake liners.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the yogurt and beat until well combined.

In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.

Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.

Bake at for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.

Cool Completely.

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