tag:blogger.com,1999:blog-19877268796559773232024-03-27T17:25:40.380+00:00I Bake Therefore I AmAnonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-1987726879655977323.post-5734478841748810962014-07-20T19:52:00.002+01:002014-07-20T19:53:57.439+01:00Strawberry Champagne Layer Cake for Marathon #2!<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsytQcB_ksYdfu_m5pdwJqpA4qaaMSxcd3BMtq5YGqHKZKYBgERLrfF_vndlKof8nO8TPsOGhlUvPvIWtE1hMvRp5WlgDtqFRU9Hgc4pS2-zqCL9uwj8sPBNVl3K5USTw2nkGxZUBcawCx/s1600/DSCF5644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsytQcB_ksYdfu_m5pdwJqpA4qaaMSxcd3BMtq5YGqHKZKYBgERLrfF_vndlKof8nO8TPsOGhlUvPvIWtE1hMvRp5WlgDtqFRU9Hgc4pS2-zqCL9uwj8sPBNVl3K5USTw2nkGxZUBcawCx/s1600/DSCF5644.JPG" height="426" width="640" /></a></div>
<br />
I have three cake recipes to share with you. Not now. In the (hopefully not too distant) future! I had chosen to post this one first because it is a Champagne cake. Champagne = celebration. Me successfully completing my 2nd Virgin London marathon = a reason to celebrate.<br />
But that was soon after the marathon which was on the 13th of April. Now, 3 months later, when I'm finally getting round to sharing it with you, the link between the cake and my race isn't quite as poignant but I'm still going to tell you all about it anyway!<br />
<br />
It was a hot day. 18C! Well not hot hot, but hot for running. Anyone who knows me knows I love to run in winter and I refuse to run in any temperature over 16 degrees. Well ... it was 18 degrees and it was what it was, so I ran.<br />
<br />
My sister and I were both running it but as she had gotten a charity place and I was running on a ballot place, we were in different colour group things (That actually the official name ;p). Red and blue. Or red and green. I forget. We just assumed that we would be able to start together anyway only to get there and realise that there were completely different starting points for the different colours. Still cool we thought. Until I tried to walk into her starting group and we were stopped by security who explained that I could very well start with her but my chip would not be activated upon crossing the start line as it could only be activated when I crossed my own colour start line. Ain't nobody running an entire marathon only for it not to be recorded anywhere!<br />
We were running late as usual so we hurriedly made plans to meet at the mile 1 marker as we assumed the different colour groups would have converged by then.<br />
<br />
We go off, start the race. Separately. I had planned to run some of the marathon without music and just take in the crowds. That lasted all of about 2 minutes and I stuck my headphones in and got lost in some no-doubt expletive filled hip hop track (which seem to make up most of my running soundtrack) *shame faced*. I passed a man walking the marathon on crutches(!) on my way to the mile 1 marker and it helped me adjust my attitude to the weather. This man knew it would take him forever to complete this marathon and yet here he was giving it his all. I have two legs, some decent training under my belt and therefore no excuses! I got to mile 1, waited 30 seconds and then asked a girl next to me who was also waiting for someone just to make sure that my sister's colour would be passing through here and she said they wouldn't be. They wouldn't be converging with us till mile 3. At that point, I pretty much thought it would be impossible for Kitty and I to find each other out of 36,000 people and just really hoped that she hadn't waited too long at her mile 1 before finding out that we weren't going to be meeting there. I also prayed she would have a good race and feel okay running it on her own - as she was very stressed, wasn't feeling 100% the week before, and is generally less confident about running alone - and off I went.<br />
<br />
At mile 4, I noticed the hoardes of runners from the other colour group joining the rest of the runners so I stopped again, and decided to give it 5 minutes to look for her. I knew it was a long shot! After 4 minutes passed, I saw her white cap! Against all the odds! I ran under the rope separating her group from ours, ran up to her and joined her stride to continue the race.<br />
<br />
It was a tough race, but I just took it one mile at a time. I was waiting to get through the first half, and then the first 16 miles, because it was at mile 16 two years ago that I realised that despite being over half way, I still had a while to go and I started to struggle. In 2012, up till about mile 16, I had such a blast! But then I felt crappy, had blisters and just felt like there was no end in sight and that mindset led to me struggling for a while and then stopping to walk.<br />
<br />
This time, the first half wasn't as fun, it was a race. But I also didn't hit a downer. One mile at a time till mile 18 where I started to get hot and tired and wanted to slow down to a walk. My strategy was to give myself permission to walk, all I had to do was run till the following mile and then if I wanted to walk then, fine. It was always one more mile, then walk if I want. I never walked.<br />
<br />
I saw a work friend at mile 19 and another just after mile 20 I think and then I was on the home stretch and I just wanted to get it done. The last couple of miles - which last time dragged longer than the rest of the marathon put together - flew by and I people watched. I saw two people walking, supporting a friend between them. I saw people see their families and break down in front of them and the families hugging them and encouraging them to finish. I saw people walking, exhausted. I saw my family with about 900 metres to go. My cousin said later I had a huge smile on my face before I even saw them. I genuinely enjoyed that last couple of miles. I ran under the finish line listening to Coldplay's "Magic"and then burst into tears - again that didn't happen last time. The line "And if you had to ask me, after all that we've been through, do you believe in magic? Yes I do. Of course I do" particularly resonated.<br />
<br />
My official time was about 5 hours 4 minutes and something. My watch time was 5:00:17 due to the wait for my sister. I just missed running a sub 5 hour marathon. But I don't care. I slowed down for a while with my sister which I don't regret as I know how I felt last year when I just wanted her to go off so I could stop and I wasn't going to let her stop. I was proud of myself for running the whole way and really pushing myself. And it'll just make my sub 5-hour marathon next time that much better!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KZz064VNNiiAtRgQdObUqGzC71ZBsqRXahA3DJQgQjSuEk1atJBMU-SGcyJQ_WmgaR4WbWVXdsCwjVvl7vxxHzZa5isB17tU-zT86cmerAmZPPnqhDDUm3urdvOzpspIc38W4abDLHZB/s1600/photo-42.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KZz064VNNiiAtRgQdObUqGzC71ZBsqRXahA3DJQgQjSuEk1atJBMU-SGcyJQ_WmgaR4WbWVXdsCwjVvl7vxxHzZa5isB17tU-zT86cmerAmZPPnqhDDUm3urdvOzpspIc38W4abDLHZB/s1600/photo-42.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our before and after. We look better after. Weird.</td></tr>
</tbody></table>
Highlight for me were the showers - I ran into every single one of them with this smile of bliss on my face! I must have looked crazy!<br />
<div>
<br />
Sorry for the long marathon post - it just sort of came out of me :) I didn't have this cake after the marathon but it was very good cake when I did have it. It's very rich; I think that's the swiss meringue buttercream - with a really nice dense cake that has just the right amount of champagne flavour!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQICJNKAXN-RnC2j1o9rdiau9EPiqqG5PYXdYPl30Wk7-9E_Zz_X_s78JQpI4dEBnLxgFyifVPmsdKfYJ1KS_LHGRtSDDvjVfoiQPtcQ6GHNd-RL46N5rnasDCfyXq89PgrSP8eAJdDJ4/s1600/DSCF5643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQICJNKAXN-RnC2j1o9rdiau9EPiqqG5PYXdYPl30Wk7-9E_Zz_X_s78JQpI4dEBnLxgFyifVPmsdKfYJ1KS_LHGRtSDDvjVfoiQPtcQ6GHNd-RL46N5rnasDCfyXq89PgrSP8eAJdDJ4/s1600/DSCF5643.JPG" height="426" width="640" /></a></div>
<br />
Recipe (adapted very slightly) from <a href="http://www.beantownbaker.com/2013/12/strawberry-champagne-layer-cake.html">Beantown Baker</a><br />
<br />
<b>For the Champagne Cake</b><br />
3 3/4 cups plain flour<br />
1 3/4 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
3 1/3 cups sugar<br />
213g unsalted butter, melted and cooled slightly<br />
1 1/2 cup champagne, flattened<br />
5 tbsp vegetable oil<br />
1 tbsp vanilla<br />
9 egg yolks, room temperature<br />
5 egg whites, room temperature<br />
<br />
<b>For the Strawberry Swiss Meringue Frosting</b><br />
5 egg whites<br />
1 1/4 cup sugar<br />
1 1/2 cup butter, cut into cubes<br />
2 tsp vanilla<br />
1/4 cup strawberry puree, or good quality strawberry jam<br />
pinch of salt<br />
<br />
10-12 strawberries, thinly sliced.<br />
<br />
<b>Directions</b><br />
<br />
<ol>
<li><b>For the cake</b>: Adjust oven rack to middle position and preheat oven to 180C / Gas Mark 4 / 340C. Grease three 9" round cake pans and line bottoms with grease proof paper.</li>
<li>Whisk flour, baking powder, baking soda, salt and 2 1/2 cups sugar together in a large bowl. In mixing bowl whisk together melted butter, champagne, oil, vanilla, and yolks.</li>
<li>In clean bowl of a mixer fitted with the whisk attachment/beaters, beat egg whites at medium-high speed until just foamy, about 30 seconds, gradually adding in remaining sugar; continue to beat until stiff peaks just form. Transfer to a bowl and set aside.</li>
<li>Add flour mixture to now empty mixing bowl fitted with whisk attachment. Gradually add in butter mixture and mix until just incorporated. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low and beat until smooth and fully incorporated.</li>
<li>Fold the egg whites into the batter, pour into cake pans and bake for approximately 35 minutes or until a toothpick comes out clean. Let cake rest in cake tins for 10 minutes before turning out onto a wire cooling rack. </li>
<li>Cool completely before frosting. When cool, level tops of cake with sharp knife and discard cake cuttings. Set aside until ready to decorate.</li>
<li><b>For the Strawberry Swiss Meringue Frosting</b>: If making your own strawberry puree, place three to four strawberries into food processor and puree. Set aside 1/4 - 1/3 cup of strawberry puree.</li>
<li>Wipe the mixer bowl and attachments with lemon or vinegar to make sure they are all completely clear of any residual grease. Add egg whites and sugar to mixing bowl, and place it over a sauce pan of simmering water. Whisk constantly but gently, until temperature reaches 160F (I don't have a food thermometer and simply leave it over the heat for 7 minutes exactly), or until the sugar is totally dissolved and the eggs are hot.</li>
<li>With the whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels nearly room temperature. DON'T begin adding butter until the bottom of the bowl feels neutral, and not warm.</li>
<li>Switch over to the paddle attachment / regular beaters and add butter one cube at a time until all has been added and is incorporated. Mix until it becomes smooth. If mixture is too soft and runny, place in refrigerator for about 15 minutes and continue mixing with paddle attachment until it all comes together. Add vanilla and salt, continuing to beat on low speed until well combined.</li>
<li>Add strawberry puree/jam and beat until evenly incorporated. Add small amount of pink food colouring, if desired. I didn't.</li>
<li><b>To assemble cake</b>: Level cakes and invert one cake layer on cake plate so that the bottom of the cake is on top. Dollop frosting onto it and spread evenly. Add a layer of thinly sliced strawberries. Repeat with other two layers. Frost top layer and smooth. Frost sides of the Cake. Garnish with fresh strawberries if desired.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUOoO28SH5Z4h-juqmNIC20LNuli5D4W9SQcFnbNMl05OiQAYBB3_4duqL_MCSgcWH9lD8Bb7MkNEQ8sJDGA5idB0xwJby44zv6m5HUGc6attT2Dy9iPSvXB6yAxQoWKef_NaU1dCRwA9/s1600/DSCF5652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUOoO28SH5Z4h-juqmNIC20LNuli5D4W9SQcFnbNMl05OiQAYBB3_4duqL_MCSgcWH9lD8Bb7MkNEQ8sJDGA5idB0xwJby44zv6m5HUGc6attT2Dy9iPSvXB6yAxQoWKef_NaU1dCRwA9/s1600/DSCF5652.JPG" height="640" width="426" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk_3WOPInPs7kjpLgJQjQW2nDPmIBX3bjes4OwT7yDuK930R1-Sq5opPBcB74Uyn2Ar0E6uUzPbguSmT2UOYXKKy00hvU_ubRNKzHdGD3-wgqbM0cJiIEDJwEqh3vqtLvxgw8w43aWBXz/s1600/DSCF5642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk_3WOPInPs7kjpLgJQjQW2nDPmIBX3bjes4OwT7yDuK930R1-Sq5opPBcB74Uyn2Ar0E6uUzPbguSmT2UOYXKKy00hvU_ubRNKzHdGD3-wgqbM0cJiIEDJwEqh3vqtLvxgw8w43aWBXz/s1600/DSCF5642.JPG" height="426" width="640" /></a></div>
</div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com6tag:blogger.com,1999:blog-1987726879655977323.post-56278927583916732442014-04-06T18:44:00.002+01:002014-04-06T18:44:39.539+01:00Chocolate Truffles with Sea Salt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhgvM9AR3pdsz3uxUgO5r9YgLsf5Xoe75oDnsuAGsMoqeUNOwEocKmYoyuDCdHoGRWcfx_4qsvYt03X78YgVFW9oxxMnU0LpSACOWMdYSwZWfRoGy3oJSShjMKnfRJJ3luNvmSKWLBZiJ/s1600/photo-41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhgvM9AR3pdsz3uxUgO5r9YgLsf5Xoe75oDnsuAGsMoqeUNOwEocKmYoyuDCdHoGRWcfx_4qsvYt03X78YgVFW9oxxMnU0LpSACOWMdYSwZWfRoGy3oJSShjMKnfRJJ3luNvmSKWLBZiJ/s1600/photo-41.jpg" height="640" width="640" /></a></div>
<br />
Hellooooooo!<br />
<br />
Is anybody out there???<br />
<br />
Not that I blame you if you're not since it's been <span class="Apple-style-span" style="font-size: xx-small;">5 months</span> since my last post. I come bearing chocolate - peace offering?<br />
<br />
In fact, I made these truffles a couple of weeks after my last post; they were goodie bags for my annual Thanksgiving get together. Now this Thanksgiving "dinner" has little resemblance to the traditional celebration except for the part where lots of people come together to eat and have a good time - which is actually the most important part if you ask me! Year after year I mean for us to go round in a circle and say what we are thankful for but we're mostly too busy playing a really loud, noisy game and trying really hard to cheat. And by "we", I mean everybody else. Obviously.<br />
<br />
It differs on the whole turkey and traditional Thanksgiving food thing. I don't like turkey and it's bad enough that I eat it at Christmas, I'm definitely not cooking or serving it at anything I host. I just don't 'get' turkey! It's so dry! Except for the dark meat but even then, there's better meats. I am on a personal mission to change the traditional British Christmas meat from turkey (dry, boring) to lamb (succulent, so tasty) and the dessert from Christmas Pudding (ewww) to Sticky Toffee Pudding (hella sweet but amazing!) - that reminds me, I have been saying I'll make and blog Sticky Toffee Pudding for literally years now. I will.<br />
<br />
But I digress ... I guess that's what happens when I don't blog for half a year, I have LOTS to say!<br />
<br />
Anyway, my mum reckons she reads all of my blogs and has be hassling me for a while now to update my blog because she wants something to read. I know, I know, I have suggested that books and magazines make for wonderful reading material but apparently, if I didn't write it, she doesn't really enjoy it. Mothers eh?<br />
<br />
Well Mama, I have updated my blog. Let's see how long before you read it. Readers, I'll update you on how long it takes her to read it so that we can know once and for all if she really reads it or if it's just something for her to hassle me about (I'm pretty perfect so there's very little she gets to tell me off about).<br />
<br />
Back to these truffles, they are wonderful! Rich and dark (just how I like my .... coffee), not usually how I like my chocolate - I'm a milk girl through and through - but these are perfect. And you know how much I LOVE the salty sweet combo!<br />
<br />
These are easy to make but depending on how many you make, the rolling and dipping process can be time consuming. I made over a hundred of these bad boys - yup, guests ain't getting truffles again. Next time I'm going make a cake and break them all of a chunk; no dipping and rolling, no siree!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF92hmniiHRsYv89i0R9G2_tuEip2LQwG6BXDFzST1zrSrWA5kPi_0EuNfomoZ4jUSo40-FdKU9M738GnnWsPLQkG5ZYU8BZYDFB8lypUvvydQ1jpYlaoYrZiDgj2zdbKxgKKUqCsHjSi2/s1600/DSCF5587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF92hmniiHRsYv89i0R9G2_tuEip2LQwG6BXDFzST1zrSrWA5kPi_0EuNfomoZ4jUSo40-FdKU9M738GnnWsPLQkG5ZYU8BZYDFB8lypUvvydQ1jpYlaoYrZiDgj2zdbKxgKKUqCsHjSi2/s1600/DSCF5587.JPG" height="640" width="426" /></a></div>
<br />
<br />
Recipe from <a href="http://thepioneerwoman.com/cooking/2009/10/chocolate-truffles-with-sea-salt/">The Pioneer Woman </a><br />
<br />
<b>Ingredients</b><br />
<br />
452g good dark chocolate<br />
1 x 396g can condensed milk<br />
1 tablespoon vanilla extract<br />
226g milk chocolate<br />
Sea salt<br />
<br />
Makes about 36 truffles<br />
<br />
<ol>
<li>Heat dark chocolate and condensed milk in a double boiler/bain marie over medium low heat until chocolate is melted. Stir - the mixture will have a slight marshmallow texture. Stir in vanilla.</li>
<li>Remove from heat, cover and refrigerate for two hours, until the chocolate becomes firm and workable.</li>
<li>Once chilled, roll in balls about 1/2 - 3/4 inches in diameter (mine were probably double that) and place on a cookie sheet or baking tray lined with grease proof paper. Place the cookie sheet containing the truffles into the freezer for 15 - 30 minutes to firm them up before you place them in the hot melted chocolate.</li>
<li>Melt your milk chocolate in the microwave, and then coat your truffle balls in the melted milk chocolate one by one (Put your truffle in the chocolate, retrieve with a fork - this will allow the excess chocolate to drain back into the bowl - and tap the fork lightly against the bowl to let the excess chocolate drain back).</li>
<li>Transfer the truffle back onto the baking sheet and sprinkle on a small amount of sea salt or whatever coarse salt you have on hand (just be sure to sprinkle on the salt while the chocolate is still soft. This will ensure the chocolate will stay on the truffle.)</li>
<li>Allow the chocolate to harden and voila - yummy yummy chocolate truffles.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2IPWtVqCHoJz-b9fBqYArIPQY8Cazx5F7snME2byJj7Lqoi1Ftn_vtR8aEqdfGji0oQ-c1YaAVE7a8IvyH8VmfbojzfbQFycM_7q26I9laR-x21VZbrBFoZ0gbFjByIzV4NLGoPzQOih9/s1600/DSCF5552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2IPWtVqCHoJz-b9fBqYArIPQY8Cazx5F7snME2byJj7Lqoi1Ftn_vtR8aEqdfGji0oQ-c1YaAVE7a8IvyH8VmfbojzfbQFycM_7q26I9laR-x21VZbrBFoZ0gbFjByIzV4NLGoPzQOih9/s1600/DSCF5552.JPG" height="426" width="640" /></a></div>
<br />
<br />
<footer class="meta-footer clearfix" style="margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 40px;"></footer>Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com4tag:blogger.com,1999:blog-1987726879655977323.post-83651552348172043952013-11-12T20:16:00.002+00:002013-11-12T20:17:25.433+00:00Biscoff and Kahlua Crunch Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZPHNMk5tI4K9KzlajayKhhAU4YhL91BJciZ2MyFXPK5kQ1C6SZDUHl8R49zspkeDSinbvYlS2SMwq5PZ3mclXP0QkSjQ1MebpOREw_-yOirUTy2Vm4FwQTBt-yc_j1g_xBNx93BKl2_q/s1600/DSCF5508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZPHNMk5tI4K9KzlajayKhhAU4YhL91BJciZ2MyFXPK5kQ1C6SZDUHl8R49zspkeDSinbvYlS2SMwq5PZ3mclXP0QkSjQ1MebpOREw_-yOirUTy2Vm4FwQTBt-yc_j1g_xBNx93BKl2_q/s640/DSCF5508.JPG" width="640" /></a></div>
<br />
I have just come off four days on the Dr. Oz 3 Day Juice Cleanse. Yup. I realise it is a three day cleanse, and I did four days but y'know, in the words of the great Justin Timberlake "#that's how we do"!<br />
<br />
What can I say? I'm just one of those people who always goes the extra mile. Or maybe I'm one of those people who eats so much sugar that they need at least one extra day more than normal people to cleanse their bodies of all the stuff. I'll leave you to draw your own conclusion. If you jump to the latter (unfairly and unfounded), then we're over. O-V-E-R!<br />
<br />
Anyway, I didn't mention my cleanse just to show off (well, I did a little).<br />
I mentioned it so as to use it as an excuse.<br />
I would have posted this two days ago but I couldn't really write about cupcakes when I hadn't eaten solid food for 2 days. Nobody has that kind of strength! (Except maybe everybody else in the whole world).<br />
<br />
I realise I might be hitting you with some unfamiliar ingredients with these cupcakes - roll with it, new is good. Luckily, I have put together a handy glossary to help you along on very delicious road less travelled. You're welcome :)<br />
<br />
<b>Biscoff</b>: Recognise these amazing biscuits?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEosfMwhYlZDEB4pnV3mLKX0eVdKeNN6ma6fKdWZw08j4SgByIDCX6AcaJ3jyq-LvZpj8275RxQ8TAPYar3AEL4Y0jkSJg2pY_yaVmtsB7cUnnnLSZC6usPST-wlSfnoP62QwAyUEnhmQC/s1600/lotus-cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEosfMwhYlZDEB4pnV3mLKX0eVdKeNN6ma6fKdWZw08j4SgByIDCX6AcaJ3jyq-LvZpj8275RxQ8TAPYar3AEL4Y0jkSJg2pY_yaVmtsB7cUnnnLSZC6usPST-wlSfnoP62QwAyUEnhmQC/s320/lotus-cookies.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Well these biscuits are to Biscoff spread what peanuts are to peanut butter. They make up 65% of it. It's basically these cookies in spread form! Incredible for eating out of the jar with a (large) spoon and baking! To be honest, I can't really think what else you'd do with them - the thought of spreading it on toast as suggested really doesn't appeal.<br />
<br />
<b>Kahlua</b>: A coffee liqueur. True story, I discovered this while I was doing an exchange programme in Victoria, Canada. If memory serves me right, my Japanese friend Rieko introduced me to it. Mixed with milk, this tastes amazing! And you can drink lots of it! And we did. Though I don't know if it has that much alcohol in it so go ahead and start having it with your milk in the morning. I did and I turned out fine! (ish)<br />
<br />
The combination of these two and the Daim bars make for an amazing cupcake! I think I went wrong with my cupcake somewhere as it fell but honestly, it made for a wonderfully moist, dense, slightly sticky chocolate cupcake. As I've said before, I'm not a big fan of chocolate cake but this was really good! It was my favourite part of this cupcake!<br />
<br />
Everyone else's favourite part though was the frosting. It is a Swiss meringue buttercream which has the advantage of being really creamy and not too sweet. I have to say it's not my favourite frosting (but I am someone who can list her top 5 frostings, spelt backwards, with the ingredients listed alphabetically) but objectively, it <i>is</i> a brilliant frosting.<br />
<br />
These cupcakes have been on my "to bake list" for ages and I'm so glad I finally got round to making them!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPbLEr_tiWmuZY1foJbwthdQ2tQycQXVwafHnRfKaqPWBnNmJ-_rb2ecXEyjmr6ZBkY5-2BWYEGWVONwQo83Sn6aQUBtIDFmP8P2BolopMjP0ELVBD7rXH_ZveZBQIquS5iCDqkItregA/s1600/DSCF5501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPbLEr_tiWmuZY1foJbwthdQ2tQycQXVwafHnRfKaqPWBnNmJ-_rb2ecXEyjmr6ZBkY5-2BWYEGWVONwQo83Sn6aQUBtIDFmP8P2BolopMjP0ELVBD7rXH_ZveZBQIquS5iCDqkItregA/s640/DSCF5501.JPG" width="426" /></a></div>
<br />
<br />
Recipe from the amazing <a href="http://www.bakersroyale.com/cupcakes/biscoff-and-kahlua-crunch-cupcakes/">Bakers Royale</a><br />
<br />
Makes 12 cupcakes<br />
<br />
<b><u>Ingredients</u></b><br />
<b>Chocolate Cupcake</b><br />
1 cup all purpose flour<br />
1 cup plus 2 tablespoons sugar<br />
1/3 cup cup plus 2 tablespoons unsweetened cocoa powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
113g unsalted butter, melted and warm<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
2 tablespoons instant coffee<br />
1/2 cup Kahlua<br />
<br />
<div class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<div>
<br /></div>
<div>
<b>Biscoff Frosting</b></div>
<div>
5 large egg whites</div>
<div>
1 1/2 cup sugar</div>
<div>
454g unsalted butter, diced and softened</div>
<div>
1/4 teaspoon salt</div>
<div>
1 tablespoon vanilla</div>
<div>
1/4 cup of Biscoff spread</div>
<div>
<br /></div>
<div>
<b>Chocolate Pouring Sauce</b></div>
<div>
2/3 cups dark chocolate</div>
<div>
2 tablespoons double cream</div>
<div>
4 tablespoons icing sugar, sifted</div>
<div>
4-5 tablespoons, warm<br />
<br />
<b>Decoration</b><br />
2 Daim chocolate bars</div>
<div>
<ol>
<li>Position a rack in the lower third of the oven. Heat the oven to 180C / Gas Mark 4 / 350F. Line 12 cup muffin tin with cupcake liners.</li>
<li><b>To make cupcake</b>: Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. </li>
<li>Add in the butter, eggs, and vanilla and beat on medium speed for one minute.</li>
<li>Add half of the Kahlua into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining Kahlua. Beat for 20 - 30 seconds until the batter is smooth. The batter will be thin enough to pour.</li>
<li>Divide batter evenly among the lined cups. Bake 18-22 minutes or until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.</li>
<li><b>To make chocolate pouring sauce</b>: Place chocolate and double cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine.</li>
<li>Add the icing sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Remove 5 tablespoons and place reserve in a separate bowl. Set aside all chocolate pouring sauce to cool until warm.</li>
<li><b>To make frosting</b>: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160F/ 71C while whisking constantly. If you don't have a candy thermometer (I don't), whisk for 7 minutes over simmering water.</li>
<li>Transfer mixture to stand mixer bowl (or the bowl for your hand mixer), fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10 - 12 minutes.</li>
<li>Add butter in a piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking - this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. </li>
<li>Add in Biscoff and mix until well combined. Add reserved chocolate pouring sauce into frosting. Using a spatula, gently fold it into the frosting, DO NOT over mix so that chocolate streaks remain.</li>
<li><b>Assembly</b>: Cut Daim bars into shard shapes (or try to - I struggled and got block like shapes instead ;p); set aside. Finely chop any leftover crumbs.</li>
<li>Fill pastry bag with round tip. Hold pastry bag at 90 degrees above the cupcake and starting from the perimeter, pipe inward and upward.</li>
<li>Using a spoon drizzle chocolate on top of frosting. (If it is too thick to drizzle, thin slightly with an addition tablespoon of warm water, or two). Sprinkle Daim crumbs on chocolate. Insert Daim shards into top of frosting.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OnoaOVM7vPK06-_DLIuI5t-H5v-aYr0bdZk5ha_MEMAQ0yV-aeiHW_9ZloFWGuRXdrzcxV5CFV4nGYUQLoaBkjZAOWgEb4xt5HAmTYI1neFCj7jMaKbmPrKG1kVpK61Voyoy7ISam-5Q/s1600/DSCF5505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OnoaOVM7vPK06-_DLIuI5t-H5v-aYr0bdZk5ha_MEMAQ0yV-aeiHW_9ZloFWGuRXdrzcxV5CFV4nGYUQLoaBkjZAOWgEb4xt5HAmTYI1neFCj7jMaKbmPrKG1kVpK61Voyoy7ISam-5Q/s640/DSCF5505.JPG" width="640" /></a></div>
<div>
<br /></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com3tag:blogger.com,1999:blog-1987726879655977323.post-20333098197208059782013-10-27T20:48:00.001+00:002013-10-27T20:48:46.508+00:00White Chocolate Chunk Macadamia Nut Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPT0RHphPl8J-LHi_QZaom0HOZNu3apJ_ZUtR4hpYysHonqP-Lm27MIyIULA1sMYh468_s1fhIN6KcQhmYwSGoDaNwOYCouIvb4ngTYhyphenhyphenBxl7Fb7D-mVIOvL9oyP1-ik78SBCLleN3P7Xl/s1600/DSCF5494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPT0RHphPl8J-LHi_QZaom0HOZNu3apJ_ZUtR4hpYysHonqP-Lm27MIyIULA1sMYh468_s1fhIN6KcQhmYwSGoDaNwOYCouIvb4ngTYhyphenhyphenBxl7Fb7D-mVIOvL9oyP1-ik78SBCLleN3P7Xl/s640/DSCF5494.JPG" width="640" /></a></div>
<br />
So, I am just going to pretend like it hasn't been 4 months since the last time I blogged. And I'd appreciate it if you just all went along with it - thank you :)<br />
<br />
Instead, I'm just going to tell you some of what I've been up to since the last time you ... err ... heard from me ... on this page at least.<br />
<br />
1) I stopped my market stall at Archway Market. Come to think of it, I can't remember if I mentioned on here that I started a market stall but I did. And then I stopped it because it wasn't busy enough to warrant all the effort I was putting in. I'm on the look-out for a new London market - and in the meantime, I'll err, blog. Or not.<br />
<br />
2) I went to Vienna for the first time ever. It was very pretty, and very hot! Austrian food though ... how do I put this delicately? It's not great.<br />
I also didn't see or have any amazing desserts but lucky for Vienna, they had AMAZING ice cream! Like, really truly amazing! Like except for a select few Ben & Jerry's flavours (sold only in the US obvs), some of the best ice cream I have ever eaten anywhere. Yup Italians, I hate to say it but Viennese ice cream is better than Italian Gelato! I had one every single night!<br />
<br />
3) I also went to Greece and Xilocastro which I've written about on here before so I'll leave that as a one line entry.<br />
<br />
4) This past weekend, I ran the Bupa Birmingham half marathon which I've run for the last three years and I beat my half marathon personal best by almost 6 minutes! And my time was almost 18 minutes faster than last years time!<br />
I keep going on about it but I've been trying to beat that damn 2:21 for four years! And finally I did it! And on a hard, hilly course too! Like fine wine, and everything else that gets better with age, I'm totally getting fitter with age - whoop!<br />
<br />
5) Oooh speaking of fitness, I've probably sampled pretty much every gourmet (and not so gourmet) burger London has to offer in recent months. Meat Liquor (go for the Dead Hippy Burger), Patty & Bun (give it a miss), Burger & Lobster (though I've never had the burger), Shake Shack (see Patty & Bun comment), Five Guys (THE BEST burger in London in my learned opinion), Burger and Shake (meh) ... you name it, if it's a burger between a burger bun (brioche buns are my favourite), I've eaten it! I think that might be the secret to my getting fitter? Hmmm ... I'mma work on that theory and get back to you.<br />
<br />
Anyway, I made these cookies MONTHS ago. And yes, I'm suitably ashamed that it's taken me this long to blog them.<br />
I think macadamia nut and white chocolate, like in <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2010/05/satc-2-and-pineapple-cheesecake-with.html">this cheesecake</a>), is always a winning combo - and cookies are nice and easy to make (says the girl who once thought she lacked the cookie baking gene) so give these rich, buttery, melt-in-your-mouth cookies a try!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnRNjMsDjdvh3g5sobqEzhirMleAJGYO-3wIqwPTiIj3_pvtBBsdgzrBCoRCB-RlJEzAeKXZGwvKTu5FRF_B-s7XbM7BsquZgNzh_IqfQ5tAT2e98w2XwZySobIXbyosESIgZ8e7JqQVo/s1600/DSCF5487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbnRNjMsDjdvh3g5sobqEzhirMleAJGYO-3wIqwPTiIj3_pvtBBsdgzrBCoRCB-RlJEzAeKXZGwvKTu5FRF_B-s7XbM7BsquZgNzh_IqfQ5tAT2e98w2XwZySobIXbyosESIgZ8e7JqQVo/s640/DSCF5487.JPG" width="640" /></a></div>
<br />
Yield: about 2 dozen cookies<br />
<br />
Ingredients<br />
<br />
3 cups plain flour<br />
1 tsp course salt<br />
1 1/4 tsp baking powder<br />
1/2 tsp baking soda<br />
227g unsalted butter, cold and cut into large chunks<br />
1 cup granulated sugar<br />
1/2 cup packed light brown sugar<br />
2 large eggs<br />
1 tsp vanilla extract<br />
1/2 tsp coconut extract (optional)<br />
300g white chocolate, coarsely chopped<br />
1 1/2 cups coarsely chopped macadamia nuts<br />
<br />
<ol>
<li>In a medium bowl, combine the flour, salt, baking powder and baking soda. Whisk to blend.</li>
<li>In the bowl of a stand mixer, combine the cold butter and the sugars. Beat on medium-high speed until smooth and just combined, 1 - 2 minutes.</li>
<li>Blend in the eggs one at a time just until incorporated, scraping down the bowl as needed. Blend in the vanilla and coconut extracts.</li>
<li>With the mixer on low speed, mix in the dry ingredients just until incorporated. Fold in the white chocolate and macadamia nuts with a spatula. Cover and refrigerate the dough for about 30 - 60 minutes.</li>
<li>Preheat the oven to 180C / Gas Mar 4 / 350F. Line baking sheets with grease proof paper.</li>
<li>Roll a scant half-cup of dough into a ball. Holding dough balls in fingertips of both hands, Pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. (I know this shaping stuff may seem like shenanigans but I promise, it gives the cookies a nice appearance after they are baked.)</li>
<li>Bake the cookies, rotating halfway through, until light golden and just set, about 14 - 16 minutes total. Let cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.</li>
</ol>
Recipe from <a href="http://www.annies-eats.com/2013/02/22/white-chocolate-chunk-macadamia-nut-cookies/">Annie's Eats</a>, who adapted them from "Confections of a Foodie Bride"<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmNlIbuEYNnJ_5kKlPY9kfi976PeLDETBNkkgdDffEvV7FVxqTFblOzon8lPEeq2k8fELFHJ0xPkhsx0_L_msU2cYImluXX78Rz9ZDG_U1zCXGA2g5mR1DNgfudroQ-vkGOAqKQsYIm1t/s1600/DSCF5491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilmNlIbuEYNnJ_5kKlPY9kfi976PeLDETBNkkgdDffEvV7FVxqTFblOzon8lPEeq2k8fELFHJ0xPkhsx0_L_msU2cYImluXX78Rz9ZDG_U1zCXGA2g5mR1DNgfudroQ-vkGOAqKQsYIm1t/s640/DSCF5491.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxA-iPywmKsu_gHlJWQ-s2DPki1lDnjB94eQaEsxU75lVlygbW-AqIDEKIPgsN0myIyvO5ObFWkEcFNtrtLLCNI1g2BYJPsPt7tQMwCt0VK4fBRqkkj2aRYXHwNtPQPiMaCuI2tiKal5d/s1600/DSCF5490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxA-iPywmKsu_gHlJWQ-s2DPki1lDnjB94eQaEsxU75lVlygbW-AqIDEKIPgsN0myIyvO5ObFWkEcFNtrtLLCNI1g2BYJPsPt7tQMwCt0VK4fBRqkkj2aRYXHwNtPQPiMaCuI2tiKal5d/s640/DSCF5490.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhda7TuVAP7gXclpH1Qc58LpGWYk5kkHz8K1d91UuBUvPIvm1HgNfwTWRMfwwb1mEYxcBewHipnBQpbFjknoE8D8aoxAzq1kFagqMRXVj8U6JTY8kQoT36otcC6EJ-t58PGbFmxScpkiNHn/s1600/DSCF5483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhda7TuVAP7gXclpH1Qc58LpGWYk5kkHz8K1d91UuBUvPIvm1HgNfwTWRMfwwb1mEYxcBewHipnBQpbFjknoE8D8aoxAzq1kFagqMRXVj8U6JTY8kQoT36otcC6EJ-t58PGbFmxScpkiNHn/s640/DSCF5483.JPG" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com2tag:blogger.com,1999:blog-1987726879655977323.post-29117617786362395332013-06-16T16:41:00.001+01:002013-06-16T16:41:22.480+01:00Maple Cream Bundt Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wtS0Ai1frDM76YktkIF13menuTUv0qAB6ENJnqJzAcCVKhLqUncaRcmUXywnOQjbc2iL2s3axvVFOSbaDxeq7bv0SUPrTTeumr8kQDi6zRfvIhvCutUfyJeJMoWpNhqBGXsgLqq-sqi5/s1600/DSCF5478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wtS0Ai1frDM76YktkIF13menuTUv0qAB6ENJnqJzAcCVKhLqUncaRcmUXywnOQjbc2iL2s3axvVFOSbaDxeq7bv0SUPrTTeumr8kQDi6zRfvIhvCutUfyJeJMoWpNhqBGXsgLqq-sqi5/s640/DSCF5478.JPG" width="640" /></a></div>
<br />
Lets get the formalities over and done with - hi! Happy Sunday! Yeah I haven't blogged for a while. I promise I will be more consistent at blogging from now on. I'm shocked and offended that you don't believe me - have I done anything to give you the impression that that is a promise I won't keep? Let me clarify, have I done anything specifically in the last 5 minutes to make you think that I would break that promise? Nope, I did not think so!<br />
<br />
Now that we're done with that, can I have a little moan? And I ask rhetorically because y'know, it <i>is </i>my blog and I'm only asking to be polite, I <i>am</i> going to have a moan.<br />
It is June! June! Half way through the year ... summer in most places that have summer at this time of year (except England obvs) ... the 6th month of the year ... y'know, June!<br />
And I haven't been on holiday yet! I don't even have a holiday booked! Yup, I know. The tragedy.<br />
I was thinking Trek America but it's pricey, Malta maybe, but let's be honest, I'll probably just end up in Greece (which is beautiful and amazing but I've been a hundred times) and call it a day. So this is a shameless appeal to anybody with a holiday home or 5 star hotel in the Seychelles, Bora Bora, Hawaii or Tahiti to please have me over for a week. No less. I'll consider Cape Town and the Caribbean too. Please don't all get in touch at once ;p<br />
<br />
While we're on the topic (or not), have you guys checked out the website for my business? www.ermionisbakeshop.com ?! There is only one correct answer to that question. ("Yes", in case it is unclear what the right answer should be). Thank you to the amazing <a href="http://www.kylielarsson.com/">Kylie Larsson</a> for designing it for me. As well as doing all my branding!<br />
<br />
I was very excited to get to use my bundt cake tin on this cake! To me, bundt cakes epitomise what a cake should look like and when I got a bottle of maple syrup from a friend as a gift, this was the first thing I thought to make - it is a dense, not too sweet cake (despite all the condensed milk) with a wonderful maple flavour that's just there enough; perfect with a coffee!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmo3HftgCnqVI4uIwxQWWye7-dPpURzAeutgTVhNR2gve8gGccnZqZOzU0_Jc5Ov3VRFpCUl22EbajL_mRRKQ2pJWjJUc6pDQ98HFpBeCYvD_zxcJkvcRhxkB3CrW0ag_eluIUu09nfk1H/s1600/DSCF5460.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmo3HftgCnqVI4uIwxQWWye7-dPpURzAeutgTVhNR2gve8gGccnZqZOzU0_Jc5Ov3VRFpCUl22EbajL_mRRKQ2pJWjJUc6pDQ98HFpBeCYvD_zxcJkvcRhxkB3CrW0ag_eluIUu09nfk1H/s640/DSCF5460.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi9-cTfNpm34ZcVFnkIH1bKHdLSh-b66njIjzPwNGcymVA6o53_Mel7xelVKEzA0Sq2rykQpzD1fjLnjtL7py1S5MzxBBtWo96WMg0MHxXIK3i86OL02WvLIkg-Me2LEHLaGv5emaZbFf/s1600/DSCF5463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpi9-cTfNpm34ZcVFnkIH1bKHdLSh-b66njIjzPwNGcymVA6o53_Mel7xelVKEzA0Sq2rykQpzD1fjLnjtL7py1S5MzxBBtWo96WMg0MHxXIK3i86OL02WvLIkg-Me2LEHLaGv5emaZbFf/s640/DSCF5463.JPG" width="640" /></a></div>
<br />
Recipe from <a href="http://www.laurenslatest.com/maple-cream-cake/">Lauren's Latest</a>, adapted very slightly here.<br />
<br />
<b><u>Ingredients</u></b><br />
<b>For the cake</b><br />
3/4 cup vegetable oil<br />
1/2 cup granulated sugar<br />
1/2 cup packed brown sugar<br />
1 teaspoon vanilla extract<br />
3 eggs<br />
1 cup sour cream<br />
1/2 cup milk<br />
1/4 cup pure maple syrup<br />
2 3/4 cup plain flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon bicarbonate of soda<br />
1/4 teaspoon salt<br />
1 teaspoon cinnamon<br />
<br />
1 can of sweetened condensed milk (396g)<br />
<br />
For the frosting<br />
57g softened unsalted butter<br />
1/4 cup pure maple syrup<br />
1 cup icing sugar<br />
1/2 teaspoon vanilla extract<br />
1/2 cup chopped walnuts (for garnish) - I used slivered almonds<br />
<br />
<br />
<ol>
<li>Preheat oven to 170C / Gas mark 3 / 325F. Coat bundt cake tin liberally with non-stick cooking spray. (I buttered and floured my tin). Set aside.</li>
<li>In a large bowl, whip oil, sugar, vanilla and eggs together until combined.</li>
<li>In a small bow, stir together sour cream, milk and maple syrup.</li>
<li>Combine flour, baking powder, baking soda, salt and cinnamon together.</li>
<li>With mixer on low, alternate dry ingredients with milk mixture (dry ingredients in three batches, milk mixture in two) until everything is just incorporated. Scrape sides of bowl and mix briefly.</li>
<li>Pour batter into prepared bundt tin, level the top and bake for 55 minutes to 1 hour 5 minutes or until a toothpick inserted comes out clean.</li>
<li>Remove from oven and cool in the pan 15 minutes. Poke small 1 inch deep holes (using a toothpick) into the top (which ends up being the bottom) of the cake and spoon 1/3 of the sweetened condensed milk into the holes and over the visible cake. Let this soak in 15 minutes and then turn cake out of pan onto cooking rack. (You may want to run a knife along the sides to ensure the cake will come out of the pan nicely).</li>
<li>Poke more small holes (about 2 inches deep) into the top of the cake and brush the remaining sweetened condensed milk into the holes and over the entire cake using a pastry brush so it is completely covered. Let cake sit 1 - 2 hours so sweetened condensed milk can be absorbed. (Don't be afraid to use all of the condensed milk - your cake will not be too sweet I promise!),</li>
<li>Carefully remove cake from cooling rack and place onto cake stand (It will be sticky).</li>
<li>For the frosting, whip butter and maple syrup together until combined. Stir in vanilla and icing sugar until completely smooth (I would do this with a mixer). Spread frosting over top of cake and down the sides slightly. Top with chopped walnuts.</li>
<li>Store in a cool dry place in an air tight container or cake tin/stand.</li>
</ol>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHhTb1tg21q8pm9T27O1AkSkq9rBebALfsbZzRAPf44muQJfpGf_BIn6eYWyA2sUi4F_LhyVmwtq-RnQuyckwVNJCFko3p3RBiSLeNrHRqa6dFeuyeUlujjqqRG2kQkZOboVH9drvNC9Q/s1600/DSCF5474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHhTb1tg21q8pm9T27O1AkSkq9rBebALfsbZzRAPf44muQJfpGf_BIn6eYWyA2sUi4F_LhyVmwtq-RnQuyckwVNJCFko3p3RBiSLeNrHRqa6dFeuyeUlujjqqRG2kQkZOboVH9drvNC9Q/s640/DSCF5474.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClS8-lXbn4f20JzL5qszslPqQh51PiMAtLQFpzpdcd9mSLCLw5i2Zoeu58FK0bvrJJKf7zwsa7UzLi4w-A55jEhmiEf83zfcbuCaSrIvJjnuaudJMLfZJgjqvryvecoIiyHE_LIv2bVOU/s1600/DSCF5471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClS8-lXbn4f20JzL5qszslPqQh51PiMAtLQFpzpdcd9mSLCLw5i2Zoeu58FK0bvrJJKf7zwsa7UzLi4w-A55jEhmiEf83zfcbuCaSrIvJjnuaudJMLfZJgjqvryvecoIiyHE_LIv2bVOU/s640/DSCF5471.JPG" width="640" /></a></div>
<br />
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com2tag:blogger.com,1999:blog-1987726879655977323.post-34722003198535029312013-04-10T14:05:00.002+01:002013-04-10T14:05:45.143+01:00Deep Dish Pumpkin Pie with Dulce de Leche Walnut Streusel<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGHx0bL2K_9R55xzg8AGmXFeCdmkxHoVFdMPGTfILdIc_ZI4R33uzuHU-n4kzZozJe-wDB6rXAYaubUuxeLlmW-xwSgCJA77hyphenhyphenXriHfLD0Yfp1y6q9Wbyaj7MeNvnkspyj_cETyIThoiX/s1600/DSCF5429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGHx0bL2K_9R55xzg8AGmXFeCdmkxHoVFdMPGTfILdIc_ZI4R33uzuHU-n4kzZozJe-wDB6rXAYaubUuxeLlmW-xwSgCJA77hyphenhyphenXriHfLD0Yfp1y6q9Wbyaj7MeNvnkspyj_cETyIThoiX/s640/DSCF5429.JPG" width="640" /></a></div>
<br />
Because I am so late posting this delicious recipe, it is with great shame that I announce that there is a picture of my Christmas dinner to follow. No. Your eyes do not deceive you. I am posting a recipe from the 25th of December on the 10th of April. To be fair though, it's pretty much the same weather here in London now in April as it was at Christmas. Oh. Except that it didn't snow at Christmas.<br />
<br />
Here is a picture of the wonderful Christmas spread cooked by my sister and brother in law - we call them Gavity for convenience sake; Gavin and Kitty ... geddit?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdW6fdhfdjxnGRZ7Dv0M6ovvOgA0LrP2A-KSAircFWXYU6_MhewivYNFCMNiNwNzv3vWxgZpy8XAEFsHBz5CbVhFQaTrTyPlE5MF5ubLi2nx8Sf4kLjc-VdfV2hD9EAqflfPXhBXr0keW/s1600/photo+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdW6fdhfdjxnGRZ7Dv0M6ovvOgA0LrP2A-KSAircFWXYU6_MhewivYNFCMNiNwNzv3vWxgZpy8XAEFsHBz5CbVhFQaTrTyPlE5MF5ubLi2nx8Sf4kLjc-VdfV2hD9EAqflfPXhBXr0keW/s640/photo+(7).JPG" width="640" /></a></div>
As usual they cooked an amazing spread and probably out of pity and a desire to help me feel included, asked me to bring dessert. I just want to say I BROUGHT dessert though ;p I made this amazing pumpkin pie on crack as I like to call it, for my Thanksgiving get together and thought I would make it again and take some pictures this time and blog it. Unfortunately the lighting wasn't great so please forgive my sub-par photos and trust me when I say they are no reflection on how yummilicious this dessert is. It is a bit like a cheesecake on pie crust. My friend Susan reckons it's her favourite dessert ever! And despite the many elements to it, it is a reasonably easy dessert to make.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeh1uQ8XLDCmMe4qql3qovUV96e5fhTXqZvjaRy7eXD4ZseZT4mKGVAZn8-7Rg7gAeIfKDpCAd4WGh3umF1ZZqDr87ksGJI9tB7-eLhlcOXx8pg0q49jk0VKz5-8FAiP5fh-8Bqw5oRxv2/s1600/DSCF5438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeh1uQ8XLDCmMe4qql3qovUV96e5fhTXqZvjaRy7eXD4ZseZT4mKGVAZn8-7Rg7gAeIfKDpCAd4WGh3umF1ZZqDr87ksGJI9tB7-eLhlcOXx8pg0q49jk0VKz5-8FAiP5fh-8Bqw5oRxv2/s640/DSCF5438.JPG" width="640" /></a></div>
<br />
Recipe only slightly adapted from <a href="http://www.sprinklebakes.com/2012/11/deep-dish-pumpkin-pie-with-dulce-de.html">Sprinkle Bakes</a><br />
Yield: One 9-inch pie<br />
<br />
<b>Walnut Streusel</b><br />
1/2 cup firmly packed light brown sugar<br />
1/4 cup plain flour<br />
1/2 tsp ground cinnamon<br />
Pinch of salt<br />
85g cold unsalted butter<br />
1 cup chopped walnuts<br />
<br />
1. Combine sugar, flour, cinnamon and salt. Cut in butter until crumbly. Stir in nuts. Cover and store in refrigerator until ready to use.<br />
<br />
<b>Crust</b><br />
240g unsalted butter<br />
170g cream cheese, softened<br />
2 cups plain flour<br />
1/4 cup granulated sugar<br />
Pinch of salt<br />
<br />
1. In a stand mixer fitted with the paddle attachment, or with an electric mixer, beat butter and cream cheese at medium speed until creamy. Gradually add flour, 1/4 cup sugar and salt. Mix until a soft dough forms.<br />
2. Turn dough onto a well-floured surface and knead together until smooth. Roll dough with a floured rolling pin to 1/4 inch thickness. Gently lay dough inside spring-form pan and press up the sides. Allow a little of the crust to overhang the edges of the pan. Place dough-lined pan in the freezer and freeze until dough is stiff.<br />
3. Preheat oven to 200C / Gas Mark 6 / 400F.<br />
<br />
<b>Pumpkin Pie Filling</b><br />
1 1/4 cups packed light-brown sugar<br />
3/4 teaspoon fine salt<br />
2 teaspoons ground cinnamon<br />
1/2 teaspoon ground nutmeg<br />
2 teaspoons pumpkin pie spice (substitute mixed spice if you're in the UK)<br />
4 eggs, lightly beaten<br />
822g canned pumpkin puree<br />
340g evaporated milk<br />
1/2 cup double cream<br />
2 teaspoons pure vanilla extract<br />
<br />
1. In a large bowl, combine brown sugar, salt, cinnamon, nutmeg and pumpkin pie spice (or mixed spice). Whisk in eggs, then pumpkin puree; beat until smooth. Slowly whisk in milk, cream, and vanilla. Pour filling into frozen pie crust. Cover edges of pie crust with aluminium foil.<br />
2. Reduce oven temperature to 180C / Gas Mark 4 / 350F. Bake pie for 1 hour, then top with walnut streusel. Bake for 25 minutes more, then tent a piece of foil over the pie so that the streusel does not over-brown. Bake for an additional 20 minutes, or until the pie is set but still slightly wobbly in the centre. Cut away the overhang crust if desired. Allow pie to completely cool then thoroughly chill in the refrigerator overnight.<br />
<br />
<b>Serve</b><br />
397g Carnations Caramel<br />
<br />
1. Just before serving, warm dulce de leche / caramel in the microwave or in a saucepan on the stove top until loosened. Drizzle about 1/2 cup over the top of the pie and transfer the rest to a gravy boat and serve alongside pie.<br />
<div id="sites-canvas-bottom-panel" style="color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 12px;">
<div id="COMP_page-subpages" xmlns="http://www.w3.org/1999/xhtml">
</div>
<a href="http://www.blogger.com/blogger.g?blogID=1987726879655977323" name="page-comments" style="color: #336699;" xmlns="http://www.w3.org/1999/xhtml"></a><br />
<div id="COMP_page-comments" xmlns="http://www.w3.org/1999/xhtml">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxBMvSIvUTXwdmcZROyPdDwActRGYnDvQ3xewyt8NOXCW4J9fEmSWeMUIiKvlYQo05ZyYeNHvf4F92K8sHcUoNwYOqKMSvXCOO8t1ZXYxCpBcQHiSoDaxWwiVZsY_noREDXlq2HNVJ0dm/s1600/DSCF5442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxBMvSIvUTXwdmcZROyPdDwActRGYnDvQ3xewyt8NOXCW4J9fEmSWeMUIiKvlYQo05ZyYeNHvf4F92K8sHcUoNwYOqKMSvXCOO8t1ZXYxCpBcQHiSoDaxWwiVZsY_noREDXlq2HNVJ0dm/s640/DSCF5442.JPG" width="640" /></a></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com3tag:blogger.com,1999:blog-1987726879655977323.post-33374330411453272872013-01-22T21:36:00.001+00:002013-01-22T21:36:52.638+00:00Double Decker Oreo Fudge ... and Exciting News<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XUBH_lrMbk4RWaPZIGfgwv8mD8EG5yM9OIfM9AZK2nlVZ-jA72KtHDIGy_oyrIvoP_OihaTyX454T8oWJvUrFOUOhjL1Vq8Dhdpiyi3f51nI7Y1izQkb35YZF7pZNni6z4dXFjr3NDhR/s1600/DSCF5420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XUBH_lrMbk4RWaPZIGfgwv8mD8EG5yM9OIfM9AZK2nlVZ-jA72KtHDIGy_oyrIvoP_OihaTyX454T8oWJvUrFOUOhjL1Vq8Dhdpiyi3f51nI7Y1izQkb35YZF7pZNni6z4dXFjr3NDhR/s640/DSCF5420.JPG" width="640" /></a></div>
<br />
I always start off my blog posts after a long absence by saying "I apologise it's been so long since I last blogged but in my defence ..."<br />
<br />
Well, why break the habit of a lifetime - or y'know... a couple of years? So here goes... I'm so sorry it's been a while since I last posted on this blog but in my defence, I've been busy starting a business over the last couple of months. Yup, me, a business ... I know right?<br />
<br />
I've wanted a cake shop since I got into the whole baking thing, but it was this shadowy idea that probably wouldn't come true unless I could be bothered to write a business plan and borrow lots of money. Don't get too excited, I don't have a cake shop ... yet, but I have a sort of starter cake shop otherwise known as a market stall.<br />
<br />
This Saturday just gone ... yup, the one that was below zero. The one so cold that at one point my hands were shaking so violently that a cup of coffee I was holding threatened to spill all over my lovely stall ... good times. Yup, I spent that Saturday selling cake at my very own stall. It's at Archway market and only every other Saturday but it's a start, and one I'm really excited about :) Check out a couple of pictures from Saturday below.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZ8TwE3olObEyL1bLqvdbFtCMefw-F3VY7NgLKlgnNqgaELRe3mFp2SpxUILuo9FeZ0mNlufW57nKeib60Y8KpNzOLBv9EIU0BJi87Gj8tHsc_5M1OgILIlW8SqN2bb5gsKICtf2EQycN/s1600/530665_403905699696032_1471709795_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZ8TwE3olObEyL1bLqvdbFtCMefw-F3VY7NgLKlgnNqgaELRe3mFp2SpxUILuo9FeZ0mNlufW57nKeib60Y8KpNzOLBv9EIU0BJi87Gj8tHsc_5M1OgILIlW8SqN2bb5gsKICtf2EQycN/s640/530665_403905699696032_1471709795_n.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygul10J91K4biSDugQKZKI-alSm3oYZJDPKP8UjipGfn0SuVytCUujIrrYri4_r4tdZCyIHBYVyB1mQxxJRu82otdS7l8AcQUP1M6sDFWsIAbD9Rhd30kjTekruYGAEuUxVHBYHNY9J3W/s1600/578453_403906219695980_1738802131_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygul10J91K4biSDugQKZKI-alSm3oYZJDPKP8UjipGfn0SuVytCUujIrrYri4_r4tdZCyIHBYVyB1mQxxJRu82otdS7l8AcQUP1M6sDFWsIAbD9Rhd30kjTekruYGAEuUxVHBYHNY9J3W/s640/578453_403906219695980_1738802131_n.jpg" width="640" /></a></div>
<br />
Umm yeah, don't go to my website yet because it's not up quite yet. It will be soon though! But if you're in London, get in touch and please come and visit my stall!<br />
<br />
So I've always wanted to make fudge! And finally, this Christmas (yes I'm <i>that</i> far behind on updating my blog), I finally ... finally ... gave my sister some fudge recipe suggestions, licked the bowl while she made fudge and ate the fudge when it was ready. Yup, I still haven't made fudge. So thank you to my sister Christiana for making this incredible fudge to round off a delicious five-course Christmas lunch that she and my brother in law made us.<br />
<br />
This is simple - I know I say that about most of the recipes I post but it really is. So no excuses, go make some fudge!<br />
<br />
Recipe from the incredible <a href="http://www.bakersroyale.com/candy/double-decker-oreo-fudge/">Bakers Royale</a><br />
<br />
Ingredients<br />
1 can of sweetened condensed milk, divided into two<br />
10 Oreos, chopped<br />
170g white chocolate<br />
170g dark chocolate<br />
28g butter<br />
<br />
<ol>
<li>Line an 8 x 8 inch pan with foil.</li>
<li>Split condensed milk in half and set aside. Chop Oreos and set aside</li>
<li>Place white chocolate, one half of the condensed milk and the butter in a heat proof bowl over simmering water. Stir and mix until melted and combined. Fold in Oreos and stir to combine. Pour mixture into pan.</li>
<li>Place dark chocolate and the remaining half of the condensed milk in a heat proof bowl over simmering water. Stir and mix until melted and combined. Pour mixture on top of Oreo layer and refrigerate for 1 hour to set.</li>
<li>Remove from fridge and peel away foil once set. For ease of cutting, make sure to clean knife between cuts to prevent sticking.</li>
</ol>
<ol>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-GthVPsv1YxfedjnJdN2PA8uHjFF5ETf7YM0ChkGRQiCJsY7EH9szyfcw74SNjdzOyJIctNDUZ6Mki0jF2ka38eNygqQDQw0xcejWFv_iQR2SxG-OFyBrwqL3l2Yqzw0-j-ii0-Nt5SF/s1600/DSCF5418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-GthVPsv1YxfedjnJdN2PA8uHjFF5ETf7YM0ChkGRQiCJsY7EH9szyfcw74SNjdzOyJIctNDUZ6Mki0jF2ka38eNygqQDQw0xcejWFv_iQR2SxG-OFyBrwqL3l2Yqzw0-j-ii0-Nt5SF/s640/DSCF5418.JPG" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com16tag:blogger.com,1999:blog-1987726879655977323.post-82379220715348983512012-12-23T21:09:00.003+00:002013-01-22T21:10:29.036+00:00Coca-Cola Cupcakes with Salted Peanut Butter Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMdSdEJlsgxHn-KA2MEXDdh-MPG75p8jmQIQDotrTFiDj9MRGwTJgLpx7rjVJYZ1kmCK2_NLqv49MfoB6PMpq6r4bbOKw0NO0g7iLkE14WZbIZ_9swsnkF5Cau8yesiX06D2L6cDo_lXV/s1600/DSCF5366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMdSdEJlsgxHn-KA2MEXDdh-MPG75p8jmQIQDotrTFiDj9MRGwTJgLpx7rjVJYZ1kmCK2_NLqv49MfoB6PMpq6r4bbOKw0NO0g7iLkE14WZbIZ_9swsnkF5Cau8yesiX06D2L6cDo_lXV/s640/DSCF5366.JPG" width="426" /></a></div>
<br />
Merry Christmas and happy holidays!<br />
<br />
Yes, I know nothing says Christmas less than chocolate and peanut butter, but in my defence, these were meant to go up weeks ago! Umm, yeah, I realise that's not a great defence but also ..., also..., nothing says Christmas like forgiveness and a bit of tolerance, so if you all would just exercise your Christmas spirit and pretend these are Christmassy cupcakes then we all win :)<br />
<br />
Whatever you're doing this festive season, however you celebrate, or not, I hope you're surrounded by people you love and you have a wonderful wonderful wonderful few days. Rest like I've been doing a lot of since yesterday at my parents house. Oh. And bake. Because also, nothing says Christmas like the smell of home baking wafting through a house :)<br />
<br />
See you in the new year!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjt36lvyDPNqA0IRst88StuWVE7Sr7zrMNzndlFJrHdtTAnWYSSatPfskFi4kqVpZiQP55AcLtE8JUiL9-bAGF469z85nBOevh2vDqvvkfJKOfshpSf2acmVeK4T7ug5u8DzqRLTfYvVs/s1600/DSCF5353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjt36lvyDPNqA0IRst88StuWVE7Sr7zrMNzndlFJrHdtTAnWYSSatPfskFi4kqVpZiQP55AcLtE8JUiL9-bAGF469z85nBOevh2vDqvvkfJKOfshpSf2acmVeK4T7ug5u8DzqRLTfYvVs/s640/DSCF5353.JPG" width="640" /></a></div>
<br />
Slightly adapted from <a href="http://www.sprinklebakes.com/2012/04/peanuts-in-my-coke-cocoa-cola-cupcakes.html">Sprinkles Bakes</a><br />
<br />
Yield: 12 - 14 cupcakes<br />
<br />
<b>Ingredients</b><br />
<b><br /></b>
<b>Cupcakes</b><br />
1 cup Coca-Cola (Not diet!)<br />
1/2 cup unsweetened cocoa powder<br />
57g unsalted butter, cut into pieces<br />
1/2 cup plus 2 tbsp granulated sugar<br />
1/4 cup firmly packed dark brown sugar<br />
1 cup plain flour<br />
1/2 tsp plus1/8 tsp baking soda<br />
1/2 tsp salt<br />
1 egg<br />
<br />
<b>Frosting</b><br />
3 cups icing sugar<br />
227g butter, softened<br />
1 cup creamy peanut butter<br />
1/4 tsp salt<br />
3-4 tbsp double cream<br />
Sea salt for sprinkling<br />
Ground salted peanuts<br />
<ol style="list-style-type: decimal;">
<li><b>Cupcakes</b>: Preheat the oven to 180C / Gas mark 4 / 350F. Line a cupcake tin with cupcake wrappers.</li>
<li>In a small saucepan, heat the Coca-Cola, cocoa powder and butter over a medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.</li>
<li>In a large bowl, whisk flour, baking soda, and salt together.</li>
<li>In a small bowl, whisk egg until just beaten, then whisk it into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture.</li>
<li>Use a 1/4 cup measure to pour batter into the cupcake wrappers. Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle.</li>
<li>Allow cupcakes to cool completely before frosting.</li>
<li><b>Frosting</b>: In the bowl of a stand mixer fitted with a whisk attachment (or with the whisk beaters on a hand mixer), combine icing sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed.</li>
<li>Add double cream one tablespoon at a time and beat until mixture is lightened and smooth. Transfer to a piping bag or a sandwich bag with the corner snipped. Pipe onto cooled cupcakes.</li>
<li>Garnish with ground peanuts and a sprinkling of sea salt.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtUr9UVqNs-FJWmUAyYfj27lgDXGkSsbhaG7_1v2Ee9O88Kh0f6CFTXb42AnUU6nr97O9say-08zlCF57s4FOrKI0JivqgMCWwVP0rwUiQx-ZO8a0Zxd2llaU24nF-yWR1kKMADAt-maO/s1600/DSCF5365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwtUr9UVqNs-FJWmUAyYfj27lgDXGkSsbhaG7_1v2Ee9O88Kh0f6CFTXb42AnUU6nr97O9say-08zlCF57s4FOrKI0JivqgMCWwVP0rwUiQx-ZO8a0Zxd2llaU24nF-yWR1kKMADAt-maO/s640/DSCF5365.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvhIbsOWvSUKsppd8TdOq35LKmlmtxj2Dtp8WNzDeIaRl0hgKOVHcueaORdxp_volkX0wbc-b0QDTsYn9YFXCntMu2FMczp_z4FWb40FNwpwKlksl7eS1TxXduQVk38DntgxdCw0flBWd/s1600/DSCF5358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvhIbsOWvSUKsppd8TdOq35LKmlmtxj2Dtp8WNzDeIaRl0hgKOVHcueaORdxp_volkX0wbc-b0QDTsYn9YFXCntMu2FMczp_z4FWb40FNwpwKlksl7eS1TxXduQVk38DntgxdCw0flBWd/s640/DSCF5358.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com2tag:blogger.com,1999:blog-1987726879655977323.post-75359752961927491182012-11-22T13:39:00.003+00:002012-11-22T13:39:53.319+00:00Soft Bake Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixP8VQOL1AsZEP2UWR6anZ2lRuR2aKo_hZoC3y8WcrsdjlMJ60szqhgEcb_jfZGdktUYqRW73ODGMvI1f40pGcZHEF9kPsGyVdD0h8jIszs2MAPuaTsQnYEPEIRMgr9pAbuevT2qhtwC1L/s1600/DSCF5346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixP8VQOL1AsZEP2UWR6anZ2lRuR2aKo_hZoC3y8WcrsdjlMJ60szqhgEcb_jfZGdktUYqRW73ODGMvI1f40pGcZHEF9kPsGyVdD0h8jIszs2MAPuaTsQnYEPEIRMgr9pAbuevT2qhtwC1L/s640/DSCF5346.JPG" width="640" /></a></div>
<br />
I am going to ask you a question. And I would urge you to think very carefully about your answer. Because while I might make out like it's all fun and games, there <i>is</i> a wrong answer and I will <strike>not-so-secretly</strike> secretly judge you if you get it wrong. Okay. Here goes.<br />
<br />
*Deep breath*<br />
...<br />
Are you ready?<br />
...<br />
<b>How do you like your cookie?</b><br />
<br />
I watched the movie "Think like a man" last night which is why I feel the need to clarify that I am talking about baked goods here ;p<br />
<br />
There are two answers to that question. (Only one of them is correct). You either like your cookie crispy/crunchy or you like your cookie the <strike>best</strike> other way; soft and slightly chewy.<br />
<br />
If you answered crispy/crunchy, then I think it's safe to say that this; me and you, isn't going to work out. We're just too different. It's not you, it's ... hang on, it's definitely you! You're weird!<br />
<br />
If you like your cookie the normal way, you're in luck! Because I have some amazing chocolate chip cookies for you. These are soft and chewy and choc-full of chocolate chips; just like every good cookie should be! The secret ingredient to making them all tender-y and soft is cornflour. Cornflour in cookies are taking the cookie world by storm right now, and while mine look nothing like the the ones in Sweet Pea's blog (hers are so cute and puffy!), I'm certain they taste just as good! But don't take my word for it - give them a go :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_aFHpYEUmtsQoc654y4NanJloD4MOlbdGUOZju6PoHL-hcD2cxNh_BsVHvYSDMpU30PNX9F_-zaKapy9RbI6dy8rmYP5xpbvvaYo9oGG8Jn_0Hb522dtm3aJomyO8fXoUywKIewyjL9G/s1600/DSCF5342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_aFHpYEUmtsQoc654y4NanJloD4MOlbdGUOZju6PoHL-hcD2cxNh_BsVHvYSDMpU30PNX9F_-zaKapy9RbI6dy8rmYP5xpbvvaYo9oGG8Jn_0Hb522dtm3aJomyO8fXoUywKIewyjL9G/s640/DSCF5342.JPG" width="640" /></a></div>
<br />
Recipe adapted (only very slightly changed) from this <a href="http://sweetpeaskitchen.com/2012/06/cornstarch-chocolate-chip-cookies/">one</a> from <a href="http://sweetpeaskitchen.com/">Sweet Pea's Kitchen</a>.<br />
<b><br /></b>
<b>Ingredients</b><br />
2 cups plain flour<br />
2 teaspoons cornflour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
170g butter, softened<br />
3/4 cup brown sugar<br />
1/4 cup white sugar<br />
1 egg<br />
2 teaspoons vanilla extract<br />
1 cup milk chocolate chips<br />
<br />
<ol>
<li>Preheat the oven to 180C / Gas Mark 4 / 350F. Line two baking sheets with grease proof paper.</li>
<li>In a medium bowl, combine the flour, cornflour, baking soda and salt; set aside</li>
<li>Using an electric mixer, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. </li>
<li>Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined.</li>
<li>Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in the chocolate chips.</li>
<li>Roll about a tablespoon's worth of dough into balls and place onto the prepared baking sheets, leaving about 2 inches between them. Bake for 8 - 10 minutes or until barely golden brown around the edges.</li>
<li>Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.</li>
</ol>
<div>
Makes about 36 cookies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnq9u791iQiISL-f33VDjeLIdQNM10N7mUK60NAa8OHywkXg9RbsNVma8R7PZsOKaVPdu6qy2yP-whikZcsVWIUCkdjo1pjupnyPrtreGR1yJfb5Fth5RmDZqqUyAIkszHtDwqm1z2CIWt/s1600/DSCF5351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnq9u791iQiISL-f33VDjeLIdQNM10N7mUK60NAa8OHywkXg9RbsNVma8R7PZsOKaVPdu6qy2yP-whikZcsVWIUCkdjo1pjupnyPrtreGR1yJfb5Fth5RmDZqqUyAIkszHtDwqm1z2CIWt/s640/DSCF5351.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1Ia6R0UtJXAc1SRzn1vRRN8SizfPveERWGicozIR9nNhziRdCJdwWMY9gnpvFs2NDYrDOZPz5ERH7iOhCaBDpFbVB8bAxNtRqPQZkl4RySwnA44P52i5BoKp-Y3dARDJoQDY2ajtPKK2/s1600/DSCF5350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1Ia6R0UtJXAc1SRzn1vRRN8SizfPveERWGicozIR9nNhziRdCJdwWMY9gnpvFs2NDYrDOZPz5ERH7iOhCaBDpFbVB8bAxNtRqPQZkl4RySwnA44P52i5BoKp-Y3dARDJoQDY2ajtPKK2/s640/DSCF5350.JPG" width="426" /></a></div>
</div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com2tag:blogger.com,1999:blog-1987726879655977323.post-33476721450024699472012-11-13T13:27:00.002+00:002012-11-13T13:27:46.093+00:00Bittersweet Chocolate Tart and Stylist Magazine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gQf2lfmUkwoR4wFALIdVKo8r46HjRBfdDcjcdC6mRjpOVGe3Zjn3hm_88HQcxMLkiJrA4vfZ0JW3JCdyH3Fzodq24LD6cB4HzjUXHeQBWNJDChnQ8UK566BxGbRVR7kbCeryiYc-3ytp/s1600/DSCF5320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gQf2lfmUkwoR4wFALIdVKo8r46HjRBfdDcjcdC6mRjpOVGe3Zjn3hm_88HQcxMLkiJrA4vfZ0JW3JCdyH3Fzodq24LD6cB4HzjUXHeQBWNJDChnQ8UK566BxGbRVR7kbCeryiYc-3ytp/s640/DSCF5320.JPG" width="640" /></a></div>
<br />
Stylist Magazine - yeah ... it's one of the highlights of my week. For those that don't live in the UK or those lucky people who <i>do</i> live in the UK but don't have to take public transport to work, it's a free women's magazine that is distributed in train and tube stations on Tuesday evenings and Wednesday morning. They don't distribute it at any of my tube stations on my way to or from work so a lovely friend at work delivers it to my desk on Wednesday morning whoop whoop!<br />
<br />
It is pretty amazing for a free magazine, or just for a magazine generally; full of fashion (it's actually a bit too high-fashion and pricey for me but that's okay, I can gloss over those pages), beauty, a great column and so on. My favourite bits are where they get someone with a (mostly) really cool job such as the MD of a Literary Agency or the organiser of the MOBO awards to talk about their typical day and how they got to do what they do, and the recipes! I have ripped many a recipe page out of the magazine only to pass it on to my sister (an unfortunate Stylist-deprived person) half torn and tattered. She reads it anyway!<br />
<br />
This <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2012/09/cappuccino-pavlova.html">Cappuccino Pavlova</a> is from the magazine as is this incredible <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2012/06/spinach-and-coconut-milk-soup.html">Spinach and Coconut Milk Soup</a> and these AH-MAZING <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2012/06/champagne-and-raspberry-jubilee.html">Champagne and Raspberry Cupcakes</a>. And I have in my pile of Stylist cut outs, still to make, a pistachio cake with white chocolate frosting, a lemon pudding of sorts, a wild rice salad and lots of other luscious-sounding recipes!<br />
Each week, I read and savour the magazine knowing that I have yet to come across the best bit - the recipe at the end (save the best till last and all)! Even better is that there are also recipes at <a href="http://www.stylist.co.uk/life/recipes/bittersweet-chocolate-tart-with-smoked-sea-salt">Stylist Magazine Online</a> ; which is where today's recipe is from.<br />
<br />
So Stylist Magazine, don't say I never gave you anything. You just had an entire blog post dedicated to you!<br />
<br />
Recipe from Stylist Magazine Online. They published it from <i>The Newlywed Cookbook</i> by Sarah Copeland.<br />
<br />
<b>Ingredients</b><br />
1/2 cup / 115g unsalted butter, melted<br />
3 tbsp sugar<br />
1/2 tsp pure vanilla extract<br />
pinch of fine sea salt<br />
1 cup / 115g all-purpose/plain flour<br />
1/2 cup / 120ml double cream<br />
1/2 cup / 120ml whole milk<br />
2 tbsp sugar<br />
pinch of fine sea salt<br />
7oz / 200g high-quality bittersweet (dark) chocolate, chopped (1 heaping cup)<br />
1 large egg, beaten<br />
smoked sea salt (I used normal sea salt flakes)<br />
Creme fraiche (optional)<br />
<br />
1 - Preheat the oven to 350F / 180C / gas mark 4.<br />
<br />
2 - To make the crust: Whisk together the melted butter, sugar, vanilla and salt. Add the flour and stir until it feels like damp sand. Press the dough evenly along the bottom and up the sides of an 8-inch/20-cm square or 9-inch/23-cm round tart pan/flan tin with a removable bottom (which makes it easier to remove the tart in one piece. If you don't have a tart pan/flan tin, you can make this tart in a springform pan; press the dough evenly across the bottom and only about 1 1/4 to 1 1/2 inches or 3 to 4 cm up the side of the pan). Use wax/greaseproof paper or buttered fingers to even out and press the dough tightly into the corners.<br />
<br />
3 - Prick the crust all over with a fork and chill in the fridge until ready to bake, about 30 minutes. Set the pan on a baking sheet/tray and bake until the crust is golden brown, about 25 minutes. (Mine took 20 minutes so check at 20 minutes).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5cH7Gm-zYqr672TWoSJ8JcQJLQgdt2hKI4qLkDZhnQDG_rvpgCyZym82tJO50AwgNpHCPjCp6_YX1Zn_dH90r7bYBySsw7OL9TMFw97uGW7lDvPkk6UWb6kRuwKJnYglftCwK4WrpEGk/s1600/DSCF5311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5cH7Gm-zYqr672TWoSJ8JcQJLQgdt2hKI4qLkDZhnQDG_rvpgCyZym82tJO50AwgNpHCPjCp6_YX1Zn_dH90r7bYBySsw7OL9TMFw97uGW7lDvPkk6UWb6kRuwKJnYglftCwK4WrpEGk/s640/DSCF5311.JPG" width="640" /></a></div>
<br />
4 - While the crust bakes, bring the cream, milk, sugar and salt to a simmer in a medium saucepan over low heat. Remove from the heat and add the chocolate. Let it sit for about 2 minutes, without stirring. Starting in the middle of the pan, whisk together until the chocolate is evenly melted and the mixture is smooth and a shiny dark brown.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXO-aqqIo8jiMJqRtHxtGTPditc5IP_1QzZe-yI45Qki3PgMlu_tS6elHlFcUX5imnoYE9EN4tOIXRNPWLzp3f3R3BP_IximrYuy1RWKAP_yxIpBo3DIVR5ibdM_jIV-tmB2pQ9-Vhrqb/s1600/DSCF5314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXO-aqqIo8jiMJqRtHxtGTPditc5IP_1QzZe-yI45Qki3PgMlu_tS6elHlFcUX5imnoYE9EN4tOIXRNPWLzp3f3R3BP_IximrYuy1RWKAP_yxIpBo3DIVR5ibdM_jIV-tmB2pQ9-Vhrqb/s640/DSCF5314.JPG" width="640" /></a></div>
<br />
5 - Whisk the beaten egg into the chocolate filling and pour the filling directly into the hot crust. Decrease the oven to 300F/150C/gas mark 2 and return the tart to the oven.<br />
<br />
6 - Bake until the filling is set, but still a little wiggly in the centre, about 15 minutes (temperatures vary from oven to oven, so the visual clue is more important than time). Set your timer for 13 minutes.<br />
<br />
7 - If it looks mostly set at that point, test it by opening the oven door a crack and carefully jiggle the tart pan/flan tin with the edge of your oven mitt. Only the centre third should wobble.<br />
<br />
8 - Remove the tart and cool completely on a rack at room temperature. Just before the tart cools and sets completely, sprinkle a few large flakes of smoked salt on the surface, or leave plain.<br />
<br />
9 - Remove the tart from the pan sides and carefully transfer to a platter before serving. Let it cool just until it slices easily, and serve slightly warm, with a dollop of creme fraiche. Or cool completely, and serve by itself.<br />
<br />
<br />
<div>
Serves 12</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwzCHjRfvlmF5fapERzahRU2xpmUKfnY0NwDWk3qDHHXsktUm-bsOf_t7kbcR9fN5ZKJiQQd9QFQix2yx6GMRsr-RP4su0zJoYOuvwAIjLevZdVyzaBXoTkG6SbjdLDucyiIzBQfuBX7C/s1600/DSCF5317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwzCHjRfvlmF5fapERzahRU2xpmUKfnY0NwDWk3qDHHXsktUm-bsOf_t7kbcR9fN5ZKJiQQd9QFQix2yx6GMRsr-RP4su0zJoYOuvwAIjLevZdVyzaBXoTkG6SbjdLDucyiIzBQfuBX7C/s640/DSCF5317.JPG" width="640" /></a></div>
<div style="color: dimgrey; font-family: Georgia, Times, 'Times New Roman', serif; font-size: 13px; line-height: 1.5em; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOI3SLnMn4-TFkS66bpy4OqpOIvckMl-wjjKKxFnnGfY4i9t3U_6HxDTC2108LOlK1b0HV_E2tuRTKGI39xWeaTesIb2g4PHbcnJxRhzxfrN26Psst5sVSMaWrwd9NyylQ-mchIEs6jUa/s1600/DSCF5318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOI3SLnMn4-TFkS66bpy4OqpOIvckMl-wjjKKxFnnGfY4i9t3U_6HxDTC2108LOlK1b0HV_E2tuRTKGI39xWeaTesIb2g4PHbcnJxRhzxfrN26Psst5sVSMaWrwd9NyylQ-mchIEs6jUa/s640/DSCF5318.JPG" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com7tag:blogger.com,1999:blog-1987726879655977323.post-79481426965036670402012-11-05T20:40:00.000+00:002012-11-05T20:40:01.846+00:00Chocolate Chip, Chocolate Orange Loaf Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK482VW4-qjdBL-uEvKBv4YF8MAsJZWeiSDQHZ8k6x84-52hY52BG-ZoBH5k7Ptlji8VvCFFCxPGkxqleYs32ZP9APEIWFJUIHOs_XnEuNMZKS5UHRyTvclI14kqmj_UQcF86AIcjb0-Xz/s1600/DSCF5331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK482VW4-qjdBL-uEvKBv4YF8MAsJZWeiSDQHZ8k6x84-52hY52BG-ZoBH5k7Ptlji8VvCFFCxPGkxqleYs32ZP9APEIWFJUIHOs_XnEuNMZKS5UHRyTvclI14kqmj_UQcF86AIcjb0-Xz/s640/DSCF5331.JPG" width="640" /></a></div>
<br />
I'm on a bit of a Nigella Lawson roll innit?<br />
<br />
I don't know about you but when I was growing up, every cake apart from birthday cake was a loaf cake. Or a bundt cake - which is the same but in a fancier tin.<br />
More specifically in my home, it was a chocolate and vanilla marble cake with a faint hint of lemon as my mum and yaya always put lemon zest in every cake. I bet my mum will be surprised that I remember her cakes so well :) I remember not being able to understand, no matter how many times she explained, why she put the zest of lemon in cakes. Finally, I totally get it!<br />
<br />
So yeah, loaf cakes have all sorts of great associations for me - treats, home, comfort, guests, mummy-time ... when I grow up and have kids, I want to always have home-made cake in my kitchen. Try and recreate these great memories for my kids. In a large raised cake stand with a glass lid, there will always be some home-made goodness. Yup, I know, hello obesity! We'll balance it out somehow :)<br />
<br />
I think the main thing with loaf cakes is that despite being very <span class="Apple-style-span" style="background-color: white;">un-fancy,</span> they're usually really good cake! They don't have any fancy frosting or ganaches to hide behind - at most a drizzle of a glaze - so the cake has to be great. And it usually is. This one by Nigella Lawson is pretty incredible. I made it for church and because I'd sliced it up and didn't get a chance to tell anyone what it was, every one thought <span class="Apple-style-span" style="background-color: white;">they were brownies. It is a dense cake but not too much so, chocolatey but not overwhelming, perfectly citrussy and I think the addition of chocolate chips makes it the perfect loaf cake; understated but so incredibl</span>y satisfying.<br />
<br />
With the weather getting very cold, I am getting the overwhelming urge to bake lots of loaf cakes so while I get on with that, how about you give this one a go? And make sure you feed back okay? I love hearing how your baking goes; especially when it's a recipe from my blog.<br />
<br />
Have a wonderful week!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzE31CkGadErG44_f4ZUZrFYtw_6iicCK2iZ90yamqKq8Qkbo3tohq0Wyl7qtARCDViXLRa_B9lbSIfWmpRErSF_hGsEVW9St__Er8bnis4_3KUITbPD21OmlcXWROphSXbFTR6AENse0c/s1600/DSCF5336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzE31CkGadErG44_f4ZUZrFYtw_6iicCK2iZ90yamqKq8Qkbo3tohq0Wyl7qtARCDViXLRa_B9lbSIfWmpRErSF_hGsEVW9St__Er8bnis4_3KUITbPD21OmlcXWROphSXbFTR6AENse0c/s640/DSCF5336.JPG" width="640" /></a></div>
<br />
Recipe adapted from Nigella Lawson's <b><i>Kitchen</i></b><br />
<b><i><br /></i></b>
<b>Ingredients</b><br />
<br />
150g soft unsalted butter, plus some for greasing<br />
dab flavourless vegetable oil, for greasing syrup spoon<br />
<span class="Apple-style-span" style="background-color: white;">2 x 15ml tablespoons golden syrup</span><br />
<span class="Apple-style-span" style="background-color: white;">175g dark muscovado su</span>gar<br />
150g plain flour, plus about 1 tablespoon for tossing chocolate chips<br />
1/2 teaspoon bicarbonate of soda<br />
25g best-quality cocoa powder, sifted<br />
2 eggs<br />
zest 2 regular oranges and juice of 1<br />
100g dark chocolate chips<br />
<br />
1 x 900g (2Ibs) loaf tin<br />
<br />
<ul>
<li>Preheat the oven to 170C / Gas mark 3 and line your loaf tin with baking parchment or a paper loaf-tin liner.</li>
<li>Beat the already soft butter with the syrup - if you dab a little oil on your tablespoon measure with a sheet of kitchen roll, the syrup shouldn't stick to the spoon - and the sugar until you have a fairly<span class="Apple-style-span" style="background-color: white;"> smooth caffe Americano cre</span>am, though the sugar will always have a bit of grit about it.</li>
<li>Mix the flour, bicarb and cocoa powder together, and beat into the syrup mixture 1 tablespoon of these dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg.</li>
<li>Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled as if slightly curdled. No need to panic!</li>
<li>Put the chocolate chips in a bowl, sprinkle over a tablespoon of flour and toss until they are completely coated in flour. (This is to stop them sinking to the bottom of the cake batter while the cake is baking). Now fold them into your batter.</li>
<li>Pour and scrape into the prepared tin and bake for 45 minutes, though check 5 minutes before and be prepared to keep it in the oven 5 minutes longer if need be. A cake tester won't come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner gunge. Leave it to cool a little in its tin on a wire rack, then turn out with care and leave on the rack to cool.</li>
</ul>
<div>
Notes:</div>
<div>
1 - The cake can be baked up to 3 days ahead. Wrap tightly in clingfilm and store in airtight container. Will keep for 5 days total.</div>
<div>
2 - The cake can be frozen, tightly wrapped up in a double layer of clingfilm and a layer of foil, for up to 3 months. Defrost overnight at room temperature.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSr9GmRLMafLEA7QgTAjoEDwYUofvU4wOx6r3k5OrOFHJL-e23ednrZ4MikYxVIs2MyKdLanpGq7ANiv9rSgvMrLhByv6mwqbr8DDdg_4PVl0ERgz86l8AVxBx5eP1Rff-WUar7S6LgxN/s1600/DSCF5325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSr9GmRLMafLEA7QgTAjoEDwYUofvU4wOx6r3k5OrOFHJL-e23ednrZ4MikYxVIs2MyKdLanpGq7ANiv9rSgvMrLhByv6mwqbr8DDdg_4PVl0ERgz86l8AVxBx5eP1Rff-WUar7S6LgxN/s640/DSCF5325.JPG" width="640" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4leTtUOJXTuWtu7hxLM3xSuCn3K_nr5YSu-iwP163aQ1nuDfoI9hANOhpvuTzjCn1tmJr-z71DYNcRi3T97H9Jtl18WMcMLcGWMqxNyY4MmbO_RAI5DRcSMDGWe3KoT9f2V0nKHXw22nb/s1600/DSCF5333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4leTtUOJXTuWtu7hxLM3xSuCn3K_nr5YSu-iwP163aQ1nuDfoI9hANOhpvuTzjCn1tmJr-z71DYNcRi3T97H9Jtl18WMcMLcGWMqxNyY4MmbO_RAI5DRcSMDGWe3KoT9f2V0nKHXw22nb/s640/DSCF5333.JPG" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com5tag:blogger.com,1999:blog-1987726879655977323.post-62033942778340882722012-10-29T19:40:00.002+00:002012-10-29T19:40:55.230+00:00Nigella's Victoria Sponge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsgO7vIgLmdZ03dW7FQ-E99KUCoSj19yVI6qr268ql3Ey96ogqtWkX1SQnCy2iLpxiLyvs_NJUmo99uXxtI-TA85K6qAUUnnk-9TbFhVn0BvsffeSLvt2brntHC0bb10VG2NTHO-XPLcf0/s1600/DSCF5164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsgO7vIgLmdZ03dW7FQ-E99KUCoSj19yVI6qr268ql3Ey96ogqtWkX1SQnCy2iLpxiLyvs_NJUmo99uXxtI-TA85K6qAUUnnk-9TbFhVn0BvsffeSLvt2brntHC0bb10VG2NTHO-XPLcf0/s640/DSCF5164.JPG" width="640" /></a></div>
<br />
I don't have much to say about this cake other than doesn't it just have the prettiest name? I'm speaking totally objectively here - Victoria is THE best name in the world. Innit?<br />
<br />
If I'm being honest, I never buy Victoria Sponge cakes or order them in coffee shops but every once in a while, I'll have a good one that reminds me why this is such a classic cake. The flavours are simple but when done well, are the perfect accompaniment to most hot drinks, perfect for tea time or y'know, breakfast.<br />
And who better than Nigella Lawson to turn to for the best recipes? This is from her book "How to be a domestic goddess.<br />
<br />
<b><u>Ingredients</u></b><br />
<br />
<b>For the cake</b><br />
225g unsalted butter, very soft<br />
225g caster sugar<br />
1 teaspoon vanilla extract<br />
4 large eggs<br />
200g self-raising flour<br />
25g cornflour (note you can use 225g self-raising flour instead - Nigella believes the addition of corn-flour makes for a "lighter, more tender sponge".<br />
1 teaspoon baking powder (if using processor method)<br />
3-4 tablespoons milk<br />
<br />
<b>For the filling</b><br />
2-4 tablespoons raspberry or other jam, depending on the berries<br />
1 punnet raspberries or berries of choice<br />
125ml (or simply a 142ml tub) double cream<br />
<br />
<b>For the topping</b><br />
1-2 tablespoons caster sugar (I prefer to use icing sugar)<br />
<br />
2 x 21cm sandwich tins (about 5cm deep), buttered<br />
<br />
<ul>
<li>Preheat the oven to 180C / gas mark 4. If the tins are loose-bottomed, you don't need to line them, otherwise do. </li>
<li><b>To make this basic sponge cake in the food processor</b>: put all the ingredients except the milk in the food processor and process till you've got a smooth batter. Then pulse, pouring the milk gradually through the funnel till your cake mixture's a soft, drooping consistency. </li>
<li><b>To make it the traditional way</b> (which is what I did): Cream the butter and sugar, add the vanilla and the eggs, one at a time, adding a spoonful of flour between each. Fold in the rest of the flour and the cornflour, adding no baking powder, and when all incorporated, add a little milk as you need.</li>
<li>Pour and scrape the batter into the tins and bake for about 25 minutes, until the cakes are beginning to come away at the edges, are springy to the touch on top and a cake tester comes out clean. Leave the cakes in their tins on a wire rack for 10 minutes before turning out and leaving to cool completely. </li>
<li>When you're ready to eat the cake, put one layer on a plate, right-way up, spread with jam and scatter fruit on top. Whip the cream till it's thickened but still soft and spread over the jammy fruit. Sit the other cake on top, and sprinkle over a tablespoon or so of caster sugar. Or sieve over a tablespoon or so of icing sugar which is my personal preference.</li>
</ul>
Note: I used a bigger cake tin which is why I have a larger, thinner cake. I also didn't use any fresh fruit in mine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkwPERkYUBrlfRd0VQlj9k3X_DQs2ZBiMw_S4Iyfh24qrgRQTsTUKLReghoV2_r0XjF9bMMyWkllKisPZhBc5eMlUxk4v4tx8g-BsSTLSNtZAlT3oqNKFXflM9IrRAgPnFzSsvF1aHcd3/s1600/DSCF5162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjkwPERkYUBrlfRd0VQlj9k3X_DQs2ZBiMw_S4Iyfh24qrgRQTsTUKLReghoV2_r0XjF9bMMyWkllKisPZhBc5eMlUxk4v4tx8g-BsSTLSNtZAlT3oqNKFXflM9IrRAgPnFzSsvF1aHcd3/s640/DSCF5162.JPG" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com36tag:blogger.com,1999:blog-1987726879655977323.post-88836542239429723662012-10-22T20:08:00.000+01:002012-10-22T20:30:32.658+01:00Toasted Marshmallow Squares<div class="separator" style="clear: both; text-align: left;">
Who likes Mondays?</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
If you answered "yes" to that question, then I'm sorry but we can't be friends. Because you're obviously a bit insane. I mean, nobody likes Mondays! Except for my brother who is one of those people who likes to get the week started because it is a whole new opportunity to get things done and done right and be who you were meant to be and blah blah ... let's just say we live on two different continents. Literally and metaphorically. (Disclaimer: I love my brother very much and get on with him really well!)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I don't like Mondays because despite the fact that I don't usually sleep in on weekends, Monday removes ALL possibility of sleeping in for at least five days!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I don't like Mondays because I've usually not done half of the chores I set myself to do over the weekend.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I don't like Mondays because I have to go to work and much as I appear to be a not-lazy sort of person, I'm pretty sure I would make a great bum if I could afford to just not work ever!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I don't like Mondays because ... ah, I'm going to stop with the Monday blues! How was your weekend? I went to visit my family in Birmingham and ran the Bupa Half Marathon yesterday which despite my doing very little actual running training, I really enjoyed! I did it last year and it seemed like everything went wrong - I had painful shin splints for the first 5 miles, I nicked my tongue in the bottle cap at mile 3 and therefore had a bleeding tongue (it was minor but in my head I thought I might have to lose my tongue from the sheer amount of blood loss), one of my headphones didn't work so I didn't have the loud pumping music I like to run to and as it was my first hilly marathon, when we got to the hills at the end, I could have sworn they were the steepest hills in the whole wide world! Turns out they weren't that steep and despite my complete lack of training, I did a similar time as last year (less than a minute quicker) - 2 hours and 33 minutes which I was more than happy with. My sister blew 12 WHOLE MINUTES off her last year's time and finished in 2 hours and 15 minutes so I'm much happier for her!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So that was my weekend. Tell me about yours and enjoy my pretty pictures in the meantime. By the way, these bars are great! All the flavours are familiar but together, they are really wonderful and unexpected. I love them and can wait to try different flavour combos as <a href="http://joythebaker.com/">Joy</a> recommends.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbH4nOJq6rvfiApKTCqJ4xDcJCNXkPPaVT93l78TZ1grR21cTnSW2eJDTiV1j6NUTXQgK3jALCtRPkQu_Srae_SoSAE49-ECTtgCkWRrZ_Deb-OqM9AjlUqUVemyqiijh3ycijN8CkxlEI/s1600/DSCF5233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbH4nOJq6rvfiApKTCqJ4xDcJCNXkPPaVT93l78TZ1grR21cTnSW2eJDTiV1j6NUTXQgK3jALCtRPkQu_Srae_SoSAE49-ECTtgCkWRrZ_Deb-OqM9AjlUqUVemyqiijh3ycijN8CkxlEI/s640/DSCF5233.JPG" width="640" /></a></div>
<br />
Recipe from the wonderful <a href="http://joythebaker.com/2012/05/toasted-marshmallow-squares/#more-8954">Joy the Baker</a><br />
<br />
<b>Ingredients</b><br />
113g unsalted butter, softened<br />
1/2 cup granulated sugar<br />
1 vanilla bean, scraped or 1 teaspoon pure vanilla extract<br />
1 large egg yolk<br />
1 cup plus 2 tablespoons plain flour, plus more for pressing dough into pan<br />
1/4 teaspoon salt<br />
1/4 cup plus 1 tablespoon fruit preserves<br />
25 marshmallows<br />
<br />
1 - Place rack in the center of the oven and preheat oven to 180C / Gas Mark 4 / 350F. Line an 8-inch square pan with greaseproof paper (leaving some overhanging paper flaps on two ends) and grease paper. Set aside.<br />
<br />
2 - In the bowl of an electric stand mixer, fitted with a paddle attachment, beat together butter and sugar until pale and fluffy, about 3 minutes. Stop the mixer, scrape down the sides of the bowl, then beat in vanilla bean scrapings (or vanilla extract) and egg yolk. Beat until well incorporated. Stop the mixer and add flour. Beat on low speed until completely incorporated.<br />
<br />
3 - Spoon batter into prepared pan. Sprinkle with flour. With clean fingers, press the dough into the bottom of the pan. Use a bit more flour as necessary so that the dough doesn't stick to your fingers. Try to make the crust as even as possible.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZC7NSY7V1YHOgeFNFTobpf7gPZCThpNNaTcvIP4TN8E2_gqYE_Zulv2jbmj0Y8lCXKor3UXdrdXqTi3sVsMixkioysWCfZ4UU2nMJJXGriBqB-lTRYnojaP9XhiXBmX0YEteT7ObPmqlw/s1600/DSCF5219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZC7NSY7V1YHOgeFNFTobpf7gPZCThpNNaTcvIP4TN8E2_gqYE_Zulv2jbmj0Y8lCXKor3UXdrdXqTi3sVsMixkioysWCfZ4UU2nMJJXGriBqB-lTRYnojaP9XhiXBmX0YEteT7ObPmqlw/s640/DSCF5219.JPG" width="640" /></a></div>
<br />
4 - Bake crust for 20 - 24 minutes until golden brown around the edges, but still slightly soft in the center. Remove from the oven and allow to cool for 20 minutes.<br />
<br />
5 - Run a thin butter knife around edges of the pan. Use the two greaseproof paper flaps to carefully remove the crust from the pan. Run a butter knife between the crust and the paper and carefully slide the crust from the paper and onto an unlined baking sheet.<br />
<br />
6 - Top crust with a thin layer of fruit preserve (I used Strawberry). Arrange marshmallows on top of jam.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaovIQ7xBIhlW2lj-agAYbo-xjxQec7p6zHgFQSGNjZxgkiu8O4g-ZFdL-57K3GoA9FPUyERAIkhsAwzSRF8B6q6ah_mYBgz8Um0gd3wqwhHkU6JLfFQf6X576U-rcHdXsjIQfIpqvAyr/s1600/DSCF5221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSaovIQ7xBIhlW2lj-agAYbo-xjxQec7p6zHgFQSGNjZxgkiu8O4g-ZFdL-57K3GoA9FPUyERAIkhsAwzSRF8B6q6ah_mYBgz8Um0gd3wqwhHkU6JLfFQf6X576U-rcHdXsjIQfIpqvAyr/s640/DSCF5221.JPG" width="640" /></a></div>
<br />
Return to the oven for about 4 minutes. This will warm and soften the marshmallows. Remove from the oven and turn the oven on to the grill setting. Use the back of a spoon to gently press and smash the top of each marshmallow.<br />
<br />
7 - Once all the marshmallows are smashed, return to the grill. Keep a very very very very close eye on the marshmallows. They'll toast in seconds. They'll burn in seconds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLoT47gndLru0U4FsbkUg4sViyFj88JDx4-K4gjHG154HQVHE1u3pZEZ9qpyna8gSIYSM-CFYId6ogxACuG6mBMZuH5-oTeVzSK1NdxDux83HBgFug-4n9V9KsxVTA3-oYZS7QSpRjFNNm/s1600/DSCF5223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLoT47gndLru0U4FsbkUg4sViyFj88JDx4-K4gjHG154HQVHE1u3pZEZ9qpyna8gSIYSM-CFYId6ogxACuG6mBMZuH5-oTeVzSK1NdxDux83HBgFug-4n9V9KsxVTA3-oYZS7QSpRjFNNm/s640/DSCF5223.JPG" width="640" /></a></div>
<br />
8 - Remove toasted marshmallow cookie from the oven. Allow to rest for 10 minutes before slicing. Cookies can be served slightly warm or at room temperature. Cookies can be left, well wrapped at room temperature, for up to 4 days.<br />
<br />
Makes 9 squares in an 8-inch square pan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfVQXo13AuDmbayTZhyqS3gtQbHyzqFYN8NKzMjmA2Fl0bHVNUOHVFvIPjF49APx_5bZg_p3Ylcvp_NqVVoiBFu22UXODnBokqUrYNvGVbXxbReJt3lNQnlUCO98sQu4hq5yVVcVDGr7w/s1600/DSCF5229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOfVQXo13AuDmbayTZhyqS3gtQbHyzqFYN8NKzMjmA2Fl0bHVNUOHVFvIPjF49APx_5bZg_p3Ylcvp_NqVVoiBFu22UXODnBokqUrYNvGVbXxbReJt3lNQnlUCO98sQu4hq5yVVcVDGr7w/s640/DSCF5229.JPG" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_OA1DELlcaJ_P_pyMTGsirIpkgheuK2DV67u-NtRXSJrnCrTR1eiSg9N1R6WtXtxwMbFswX6o-jwLJlMZswGqu5jqCp6A2BC-I3tdUt0HfBvcuhGLrPdflrcZeKlae253aD15aiZSG2q/s1600/DSCF5234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_OA1DELlcaJ_P_pyMTGsirIpkgheuK2DV67u-NtRXSJrnCrTR1eiSg9N1R6WtXtxwMbFswX6o-jwLJlMZswGqu5jqCp6A2BC-I3tdUt0HfBvcuhGLrPdflrcZeKlae253aD15aiZSG2q/s640/DSCF5234.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuh7RtKaCPjmu1zrF-fzT8vn7IRhGpi4tHpzIF-BPDkHSXhU3WzknpKBwexW8zDtcQ2wiClAY0zJiyTY0k3RVARXg3CqqB4FMERmmDbku1n6pCqN82gtyC8BEn09M94WgqHLaz7vuxK0bN/s1600/DSCF5228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuh7RtKaCPjmu1zrF-fzT8vn7IRhGpi4tHpzIF-BPDkHSXhU3WzknpKBwexW8zDtcQ2wiClAY0zJiyTY0k3RVARXg3CqqB4FMERmmDbku1n6pCqN82gtyC8BEn09M94WgqHLaz7vuxK0bN/s640/DSCF5228.JPG" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com4tag:blogger.com,1999:blog-1987726879655977323.post-7129419735677453302012-10-13T12:34:00.001+01:002012-11-13T22:33:32.681+00:00If My iPhone Camera Could Talk...<div class="separator" style="clear: both; text-align: left;">
There are a lot of reasons why most of the stuff I bake doesn't make it onto this blog. A lot of the time it's because people order cakes that I've already posted recipes for - I've lost count of the number of <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2010/11/annies-cookies-and-cream-cupcakes.html">Cookies and Cream cupcakes</a> I've made in the last two years but I'd say it's something in the region of 7, 342, 432. Or thereabouts.</div>
<div class="separator" style="clear: both; text-align: left;">
Sometimes I don't like the final product enough to blog it or I don't like the pictures I took on my camera or I don't get a chance to take photographs and I absolutely refuse to post recipes without photos! What is a food blog without the food porn after all?</div>
<div class="separator" style="clear: both; text-align: left;">
For a lot of reasons, I'd say 70% of my baking doesn't make it on here. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
However I often take pictures on my phone and sometimes post them on Twitter, or on Facebook, or more recently, since I've become addicted to Instagram, I'll usually pimp my pictures and post them on there. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So today's post is a short one. And a visual one. It's behind the scenes, an up close and personal look at some of my baking over the last year :)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Have a good weekend! This is my first (and last) weekend for a while where I've got lots of time to myself to do as I choose so I'm planning to go cra-a-azy and ... do ... absolutely nothing.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kwmn4Cksuq37IE7dv5zNsJp4KuwaBTs9Gt-fIGS16F-ydV4lAq0KjRIes7Z-xWwfWV4tlar453X9gSky0-j2lYPrhhogCXCKLWP_i_iG4J_s1vsgXJmbX92XDozeP9nuKYPW9KuobSSX/s1600/Desktop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kwmn4Cksuq37IE7dv5zNsJp4KuwaBTs9Gt-fIGS16F-ydV4lAq0KjRIes7Z-xWwfWV4tlar453X9gSky0-j2lYPrhhogCXCKLWP_i_iG4J_s1vsgXJmbX92XDozeP9nuKYPW9KuobSSX/s640/Desktop.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Update</b>: It's been pointed out to me that I didn't supply my Instagram handle in case any of you wants to follow me on Instagram ... my apologies; it is <b><i>vickii373</i></b></div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com7tag:blogger.com,1999:blog-1987726879655977323.post-90759552396751288942012-10-07T16:24:00.001+01:002012-10-07T16:25:45.464+01:00Easy Peasy Banoffee Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPs_KAZONJQqKV6dpe7vguPQFj7MozBPU8d-n08VZO4GT31fJbh0OzelL7tJrq_bYp7CEnim5rN81sKzSveyg_tlyRKJ5dXeyLup7lNa8GxRUwWiJWs6gQAOROc04ODnKPEDhT7gqdYGQ/s1600/DSCF5190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPs_KAZONJQqKV6dpe7vguPQFj7MozBPU8d-n08VZO4GT31fJbh0OzelL7tJrq_bYp7CEnim5rN81sKzSveyg_tlyRKJ5dXeyLup7lNa8GxRUwWiJWs6gQAOROc04ODnKPEDhT7gqdYGQ/s640/DSCF5190.JPG" width="640" /></a></div>
<br />
On Friday night, the lovely Ceri of <a href="http://cucinaceri.com/">Cucina Ceri</a> (a great food blog full of recipes influenced by Paleo nutrition) cooked dinner for <a href="http://www.adura-o.com/">Adura</a> (who has an inspiring blog that covers everything from exercise and nutrition to natural haircare) and I. The plan was to eat and watch Disney movies - yup, I know it's a pretty wild thing to do on a Friday night, but what can I say, that's just how we roll - but as we're all bloggers, we frequently interrupted 'Beauty and the Beast' and 'Tangled' to share blogging wisdom.<br />
I left pretty inspired because they film videos and update their blogs frequently and I at that time had not updated my blog for a few weeks!<br />
<br />
So as a result, I'm making it a small mission to start blogging regularly. You can expect to see new recipes and <strike>ignore </strike>enjoy my going ons at least once a week and maybe, just maybe, even more regularly. But don't hold me to that last bit!<br />
<br />
Today's recipe is a classic dessert that is pretty easy to make. If my mum who is one of the world's most incompetent cooks, can nail this every time, then that is saying something. In my mum's defence, she is one of the most intelligent human beings in the world (no exaggeration - she is a doctor whowas third or something in the whole of Greece in her university entrance exams) but she has no interest in cooking whatsoever. She never has. Despite this, she has a pretty good repertoire of dishes she makes wonderfully for when we have guests.<br />
<br />
The ease of Banoffee Pie is that the pastry case is ready, you can buy ready made whipped cream in a can with a nozzle thingie but I much prefer to make my own and slicing bananas, well, anybody can do that. So give it a go and I guarantee you it'll become your go-to dessert when you want to make something quick and amazing. I completely forgot how good it is till someone made one for a church lunch a few months ago and as soon as I remembered, I couldn't wait to make it again!<br />
<br />
ps: I check the spelling of 'dessert' every time I write it to make sure it's referring to puddings rather dry land without water that gets really cold at night. This is particularly embarrassing for me since a) I LOVE desserts and I should know how to spell it and b) I pride myself on my spelling skills. Ah well, to paraphrase something I saw on Pinterest recently, it just wouldn't have been fair if God had made me as awesome as he did AND given me flawless spelling skills ;)<br />
<br />
<b>Ingredients</b><br />
1 sweet pastry case (I bought mine at Waitrose but Sainsburys Taste the Difference range do a good one)<br />
1 397g tin of condensed milk (Carnation also does the caramel - if you can find it, skip the step below for making caramel from condensed milk)<br />
3 medium bananas, sliced<br />
300ml double or whipping cream<br />
1 tablespoon caster sugar<br />
<br />
1 - <b>To make caramel</b>: I recommend you do this the night before. Place the tin of condensed milk in a pot, side down, cover with water and bring to the boil. Then reduce heat till water is simmering and leave it covered, for three hours. Please watch it and top up the water frequently so that it is never dry. (Apparently the tin will explode if the water dries up). I often make more than one tin at a time and just keep the spare unopened tins in the cupboard till I'm ready to use them again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EX3RSyoYiKVGXolqQuUjig8vTcm5jxjTrHCovNEeUHY7eOsbpB3H7VHOhEYIy4Szj-Ba5Iztqou-F06D7EfCkEeUIO_5J0T6HxoKBlj_BrxlM9Gl2qyjM6DOoVW1MeHJdlXhSJPicd8s/s1600/DSCF5178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EX3RSyoYiKVGXolqQuUjig8vTcm5jxjTrHCovNEeUHY7eOsbpB3H7VHOhEYIy4Szj-Ba5Iztqou-F06D7EfCkEeUIO_5J0T6HxoKBlj_BrxlM9Gl2qyjM6DOoVW1MeHJdlXhSJPicd8s/s640/DSCF5178.JPG" width="640" /></a></div>
<br />
2 - Take it off the heat and leave it until it is completely cool. This might take a few hours. Now you have your caramel.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9peexsQOwGYx09ykEiJe9IFGQs0sFaiDJzfsmWHjQe7H0PD66q6bQTKpXyvR-FHuunh755MW_ObYo3n-01YPi0wESb64dnqoOswLbnbxkWlDFBwrtirIEWNpwFqfc-70VaGn5cuIlX5m/s1600/DSCF5181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9peexsQOwGYx09ykEiJe9IFGQs0sFaiDJzfsmWHjQe7H0PD66q6bQTKpXyvR-FHuunh755MW_ObYo3n-01YPi0wESb64dnqoOswLbnbxkWlDFBwrtirIEWNpwFqfc-70VaGn5cuIlX5m/s640/DSCF5181.JPG" width="640" /></a></div>
<br />
3 - <b>To make whipped cream</b>: Pour cold cream into a bowl. Add in the caster sugar. Using an electric mixer with the whisk beaters (if you have them) and starting on a low speed, whisk cream slowly increasing speed as it thickens until it is so stiff that you could turn the bowl upside down and it wouldn't fall out.<br />
<br />
4 - <b>Assembly</b>: Place your sweet pastry case on a plate. Spread your tin of caramel evenly over the base of your case. Arrange your bananas over the caramel sauce. Finally, using a spatula, spread or pipe your whipped cream over the layer of bananas.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2coTMRA59p8VB9abfm7g61qWPvp8toSjVRuKuNRy9TFR_ifOB1cs9GUy-0_YWXQEBCvC_An3deZL6w45fs43-NVytbCczpGpLm7_GiZnLSskbzc-50EYlgYyvEMAL9bxhIY9brWVR-gLd/s1600/26+Aug+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2coTMRA59p8VB9abfm7g61qWPvp8toSjVRuKuNRy9TFR_ifOB1cs9GUy-0_YWXQEBCvC_An3deZL6w45fs43-NVytbCczpGpLm7_GiZnLSskbzc-50EYlgYyvEMAL9bxhIY9brWVR-gLd/s640/26+Aug+2012.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGccV3jZbPwsl2n9XLKRabrL8FZ_FhPZJvRiaxjgIpJpRCVleAiAXBmK9EI1CsIn7FMBOEoPoFqALToPKj5sP2w_fpfXs9SI5pB6VSQ7AW9l7MJWDiLaNtC2zn4JKSvoLaIEU34jd2Jit/s1600/DSCF5191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGccV3jZbPwsl2n9XLKRabrL8FZ_FhPZJvRiaxjgIpJpRCVleAiAXBmK9EI1CsIn7FMBOEoPoFqALToPKj5sP2w_fpfXs9SI5pB6VSQ7AW9l7MJWDiLaNtC2zn4JKSvoLaIEU34jd2Jit/s640/DSCF5191.JPG" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com7tag:blogger.com,1999:blog-1987726879655977323.post-46523488081842029152012-09-16T20:58:00.003+01:002012-09-16T20:58:29.512+01:00Cappuccino Pavlova<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTz1AsHeRoyVG-tDKA3mHWU76k547mlGfqJHrJBQOXUkbGbGb9yXcqeAQOC7Wlp8Bcg45Ucaz0uqFVKgg4OgOZQlfrnZ63W490fJEUxCSOBQazBs3uPG26Z5t4cOjgOH9CQTuEpImueeL/s1600/DSCF5212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTz1AsHeRoyVG-tDKA3mHWU76k547mlGfqJHrJBQOXUkbGbGb9yXcqeAQOC7Wlp8Bcg45Ucaz0uqFVKgg4OgOZQlfrnZ63W490fJEUxCSOBQazBs3uPG26Z5t4cOjgOH9CQTuEpImueeL/s640/DSCF5212.JPG" width="640" /></a></div>
<br />
My love for Nigella Lawson has been well documented on this blog. <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2010/05/rocky-road-crunch-bars.html">Here</a> I waxed lyrical about her book "How to be a Domestic Goddess" while baking her Rocky Road Crunch Bars from a whole other book, <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2010/06/sesame-peanut-noodles.html">here</a> I made her Sesame Peanut Noodles for lunch, <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2011/02/forever-nigella-glitzy-chocolate.html">here</a> I made her <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2011/02/forever-nigella-glitzy-chocolate.html">Glitzy Chocolate Puddings</a> for a Nigella themed blogging event. I've made her <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2010/10/chocolate-banana-bread.html">chocolate banana bread</a>, <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2011/10/boston-cream-pie.html">Boston Cream Pie</a>, <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2012/04/strawberry-and-almond-crumble-and-being.html">Strawberry and Almond Crumble</a>, <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2012/06/spinach-and-coconut-milk-soup.html">Spinach and Coconut Milk Soup</a> , I even named my <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2011/02/my-new-toy-and-cookies-and-cream.html">first stand mixer </a>after her!<br />
So yeah, I'm pretty indifferent about Nigella's cooking. Yeah right!<br />
When I heard she was taking over an issue of Stylist Magazine last year - December I think it was - I was very very excited! If you read Stylist, you're sure to remember the issue - the one with her covered in caramel?<br />
<br />
This has been on my 'to bake list' - or one of them at least - but I finally got the time to bake it during the last bank holiday. I was impressed by how easy pavlova is to make and the instructions are so good that at the end I had the perfect meringue, crispy on the outside and chewy and marshmallow-y on the inside!<br />
<br />
I already can't wait to try lots of variations on this recipe. Perhaps the same again but with whipped mascarpone cheese instead of cream, or omit the coffee from the meringue and top the cream with fresh berries? The possibilities are endless! But first, I have to make this again. Exactly the same. To teach my housemates as they were totally and utterly in love with it. Ah well, you know what they say, give your housemates cake and they will eat for a day or two, teach them how to bake and you can benefit from the fruits of their labour. Or something like that anyway ;)<br />
<br />
Have a great week!<br />
<br />
<b>Ingredients</b><br />
<br />
250g caster sugar<br />
4 tsps instant espresso powder, not instant coffee<br />
4 egg whites<br />
Pinch of salt<br />
2 tsps cornflour<br />
1 tsp white wine vinegar<br />
300ml double cream<br />
1 tsp cocoa powder<br />
<br />
1 - Preheat the oven to 180C / gas mark 4. Line a flat oven sheet with baking parchment and, using a 23cm cake tin, draw a circle on it.<br />
2 - Mix the sugar with the instant espresso powder in a small bowl and set aside.<br />
3 In a clean, grease-free metal bowl whisk the egg whites and salt until they are holding soft peaks. Keep whisking while you add the sugar-coffee mixture a tablespoon at a time.<br />
4 - When you have a firm, ecru-coloured meringue, fold in the cornflour and vinegar using a grease-free metal spoon.<br />
5 - Dollop the meringue mixture inside the drawn circle. Smooth and shape it with a spatula so that it looks rather like the crown of a boater (nope, I don't know what a boater is either): it must be flat on top. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPnTzGPeb71wAoWmgtOb50NgGz6cyUhOTHl24UehuyaS7O_OZlFGMJ3Q7tSKZbOEmSI6vB3M5eT4y-kjXWe3tzDiJg8IlVDgzAJnBqRa7On_YjbUOA8Yjg7UPp34OUz8WNuoxQmliSZ03/s1600/DSCF5198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpPnTzGPeb71wAoWmgtOb50NgGz6cyUhOTHl24UehuyaS7O_OZlFGMJ3Q7tSKZbOEmSI6vB3M5eT4y-kjXWe3tzDiJg8IlVDgzAJnBqRa7On_YjbUOA8Yjg7UPp34OUz8WNuoxQmliSZ03/s640/DSCF5198.JPG" width="640" /></a></div>
<br />
6 - Put it in the oven and immediately turn down to 150C/gas mark 3 and cook for an hour. Switch off the oven and leave inside until cool.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxYKBXy-UVzRYwvc5X7iBbfOhH2wl-fquqpANXWVgGCAxZQDbYTbUKqEZYDBCrpDVPzAQ1dgQ6eTGmXXC8TFeco-mHV200qMLvLv5fMPGqY9yuJeIBd5xa0N5ikPzM2R3SIcsNyBAbXg5/s1600/DSCF5201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxYKBXy-UVzRYwvc5X7iBbfOhH2wl-fquqpANXWVgGCAxZQDbYTbUKqEZYDBCrpDVPzAQ1dgQ6eTGmXXC8TFeco-mHV200qMLvLv5fMPGqY9yuJeIBd5xa0N5ikPzM2R3SIcsNyBAbXg5/s640/DSCF5201.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
7 - Once the base is cool, lift it carefully in its paper and place it top-side down on a flat plate and peel off the paper.</div>
<div class="separator" style="clear: both; text-align: left;">
8 - Whip the double cream until thick but soft and spread delicately over the top of the meringue. With a teaspoon, push the cocoa through a fine sieve or tea strainer to decorate the top, cappuccino-style.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOxR99JrzxcGFs-w0N4JYgIX6feRCvCiZ8jgOBpHRIUT4JEFDdmWVCjrF1TdT9o7bkL9GB62NBWoenFWtZTeOIwpAH9briTYChx2oi1_H0moHlOX1HRIIutln2mVGQkSTZ1MlxHgMgcDU/s1600/DSCF5209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOxR99JrzxcGFs-w0N4JYgIX6feRCvCiZ8jgOBpHRIUT4JEFDdmWVCjrF1TdT9o7bkL9GB62NBWoenFWtZTeOIwpAH9briTYChx2oi1_H0moHlOX1HRIIutln2mVGQkSTZ1MlxHgMgcDU/s640/DSCF5209.JPG" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com1tag:blogger.com,1999:blog-1987726879655977323.post-12030946414445410662012-09-10T20:20:00.002+01:002012-09-10T20:20:50.565+01:00Review of The Luxury Biscuit ClubSoho House, Shoreditch House, Groucho Club ... they can all keep their private memberships. Baker's Pantry Luxury Biscuit Club is MY kinda club. A selection of at least 7 different packets of "luxury, oven-fresh biscuits from Britain's very finest traditional bakers and bakeries" delivered monthly?!<br />
Errr yes please, sign me up!<br />
<br />
Baker's Pantry source the best, most luxurious, most exclusive biscuits in the UK and have them available with mouth-watering descriptions - such as "with a subtle taste of ginger running throughout the biscuit, and lovely chewy chunks of stem ginger balanced off by a gentle hint of lemon..." - and information about the baker ready for you to buy on <a href="http://www.bakerspantry.co.uk/">their website</a>; after an undoubtedly agonising decision process as to which packets of biscuits you absolutely <i>have to</i> buy this time.<br />
Now, I am notoriously bad at making decisions, I can often be heard saying "I'm not fussed" and I am that person in restaurants who takes forever deliberating over the menu. I go one step further and ask the waiter(ess) what they would recommend only to completely ignore their advice and then spend the entire meal in the throws of food envy! The long and short of it, I'm terrible at making decisions. So if you ask me, you're asking for trouble perusing the Baker's Pantry website without some guidance, which is why The Luxury Biscuit Club is such a great idea!<br />
<br />
Here's what they have to say about it:<br />
<br />
<i>"As soon as people learn about my love of delicious British biscuits I always get asked the same question, but there isn't a simple answer to the question "what are the best biscuits?".</i><br />
<i><br /></i>
<i>So a couple of years ago I started recommending a selection of my favourite biscuits, because I was sure they'd love most of them, and probably find a new favourite of their own.</i><br />
<i><br /></i>
<i>But as I found more and more great biscuits my list of recommendations got longer and longer - and it was getting more and more difficult to get hold of these delicious biscuits.</i><br />
<i><br /></i>
<i>The solution was simple. I'd set-up a biscuit club and each month I'd order a selection of the finest biscuits from the best bakers.</i><br />
<i><br /></i>
<i>Now everyone who really wants to enjoy great biscuits can try a new selection each month and choose their own favourites.</i><br />
<h4>
<i>So How Does the Biscuit Club work?</i></h4>
<i>It couldn't be simpler really ... All you need to do is join the club and I'll do the rest!</i><br />
<ul>
<li><i>I'll choose some of the greatest biscuits in Britain</i></li>
<li><i>I'll work with the bakers to write tasting notes which will tell you exactly what to look for in each biscuit</i></li>
<li><i>And then I'll send the biscuits to you so you can tuck in!"</i></li>
</ul>
<div>
Now try and tell me there is any part of that which doesn't sound VERY appealing! I received the introductory selection and I can tell you I wasn't expecting the very large box which was delivered to me containing all of the goodies below and some you can't see in the picture. And it included a large air tight jar which I assume lesser biscuit addicts than myself would use for saving open packets of biscuits AND a box of Clipper tea.<br />
I was very pleased so thank you Luxury Biscuit Club and thank you from the lucky people I work with who were the beneficiaries of the half-eaten boxes of biscuits I'd started on ;)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEFTTHP22luv1PrgTJyNUcxY6XggcJAzJqc5ivIutflGWVcdU5fY2mSNzQTVDy5LKFq1vTRNuODtKWtPmVu6sv2rCXUnj6kjBXeP-NwFfYgqnCUWiAfpbua9oXwIIsJIPI2VaXAF68W6F/s1600/get-attachment.aspx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEFTTHP22luv1PrgTJyNUcxY6XggcJAzJqc5ivIutflGWVcdU5fY2mSNzQTVDy5LKFq1vTRNuODtKWtPmVu6sv2rCXUnj6kjBXeP-NwFfYgqnCUWiAfpbua9oXwIIsJIPI2VaXAF68W6F/s640/get-attachment.aspx.jpg" width="640" /></a></div>
<br />
My favourites were:</div>
<div>
<br /></div>
<div>
<b>Brambles Honey and Raisin Biscuits</b> - While I quite like raisins, I tend to see them as a nuisance in food and would prefer to eat them on their own so I was very pleasantly surprised at how much I enjoyed them in these biscuits, which had the perfect texture in my opinion. I only tasted the honey as an after-taste but that didn't matter. I really really enjoyed these biscuits.</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi051emsrwZJFK2fLkZLbTZwMZfqQCv7hAh6b198K_2Sz4wfwqYJZsPiU3o8Z_VZueboZA_YZQPtdl10AYiZx69hfCXm34kjJuoqZ88Au0HsemqbLP36U5Zse7KSEpybVZiWhkP3Nu3iRam/s1600/honey-raisin-cookies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi051emsrwZJFK2fLkZLbTZwMZfqQCv7hAh6b198K_2Sz4wfwqYJZsPiU3o8Z_VZueboZA_YZQPtdl10AYiZx69hfCXm34kjJuoqZ88Au0HsemqbLP36U5Zse7KSEpybVZiWhkP3Nu3iRam/s200/honey-raisin-cookies.png" width="200" /></a></div>
<b>Original Cornish Fairings by Furniss</b> - These were described as spice biscuits and I was a bit apprehensive as to what to expect. I can't even remember what I expected anymore because what I got were perfectly buttery biscuits that tasted of ginger but not overpoweringly so; it was almost an after-taste. I could also taste lemon which was a great complement to the ginger. Finally they were crunchy but not crispy which is great as I like a lot of things crispy but not my biscuits!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsz0DqwOZE4aAnmOd1f5UWX9tC99cc7LkHelWz8FujjADUftcsq3-3oyg6RITyj1huq5cRDB4DNubT4vKzFqhxHTEwyCAsCoDe0XTvNZOE7GLKZEWlanzQrkQolyqf2hbhRTZCMoQFZYAn/s1600/original-cornish-fairings.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsz0DqwOZE4aAnmOd1f5UWX9tC99cc7LkHelWz8FujjADUftcsq3-3oyg6RITyj1huq5cRDB4DNubT4vKzFqhxHTEwyCAsCoDe0XTvNZOE7GLKZEWlanzQrkQolyqf2hbhRTZCMoQFZYAn/s200/original-cornish-fairings.png" width="200" /></a></div>
<b>Chocolate Orange Mini-Bites by Franks</b> - There was no doubt that a chocolate biscuit would make its way into my favourites as I am a total chocoholic. But this means I'm also very particular about the taste of chocolate biscuits. The chocolate-orange combo is one of my favourites and these captured everything that is so wonderful about that flavour combination. The chocolate chips and oaty texture made having just one of these mini bites an impossibility. So I had <strike>two</strike> <strike>three</strike> <strike>four</strike> oh, who's counting!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hiDXEAhCYZPDBY3PcVyRSkooIYTflO_GsQJGB1fg0HAadzSAY6mxe_CZhiopaKBSpuIpcW25TGZ6Nlf8GO4I5pIksL7o1Az1ZSZDOLDqcoDrEXIONhgxB4Ezi1LeVZcLNCLkTjrf2N0q/s1600/rocky-road-mini-bites.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hiDXEAhCYZPDBY3PcVyRSkooIYTflO_GsQJGB1fg0HAadzSAY6mxe_CZhiopaKBSpuIpcW25TGZ6Nlf8GO4I5pIksL7o1Az1ZSZDOLDqcoDrEXIONhgxB4Ezi1LeVZcLNCLkTjrf2N0q/s1600/rocky-road-mini-bites.png" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
My only qualm is that I kept on wanting to refer to these as cookies because the word "biscuit" - which refers to the stuff you buy in supermarkets - just doesn't do these justice!</div>
</div>
<div>
<br /></div>
<div>
To find out more about The Luxury Club and join, click <a href="http://www.bakerspantry.co.uk/biscuits-by-post">here</a>.</div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com4tag:blogger.com,1999:blog-1987726879655977323.post-613383642505213262012-08-25T18:48:00.000+01:002012-10-07T16:26:20.809+01:00Triple Layer Oreo Brownie Peanut Butter Choc Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDb9ABLovTB6-wWYWRvH1ybeZbM4smLS_NyRaSG3KavPYNJz0fzs0OP6ZhCVSSHtyaPo-Ep48bWRyBGTVSuOxjtWxOAS3pCc8ycZqbTksylWB83TF6iWW62YYGJn2jZvciS68mQQ84aDVZ/s1600/DSCF5143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDb9ABLovTB6-wWYWRvH1ybeZbM4smLS_NyRaSG3KavPYNJz0fzs0OP6ZhCVSSHtyaPo-Ep48bWRyBGTVSuOxjtWxOAS3pCc8ycZqbTksylWB83TF6iWW62YYGJn2jZvciS68mQQ84aDVZ/s640/DSCF5143.JPG" width="640" /></a></div>
<br />
Riddle me this: If a person is said to be on a sugar high or in a sugar coma from drinking a can of full fat coke*, how would you describe a person who spends 24 subsisting on raw cake batter and frosting? I'm ... err ... asking for a friend.<br />
A friend of mine who clearly has appalling nutrition habits!<br />
In <strike>my</strike> my friend's defence, she pretty much spent those 24 hours baking and as such cake batter and frosting were the most readily available source of food. That's <strike>my</strike> her story and <strike>I'm </strike>she's sticking to it!<br />
<br />
I just watched "Fracture" with Anthony Hopkins and Ryan Gosling. Why is Anthony Hopkins so good at playing creepy, genius but devious killers? Is it because we've all seen him in "Silence of the Lambs" so we subconsciously think back to that character when he does anything similar? Or was he cast in "Silence of the Lambs" <i>because</i> he's so good at playing those roles. Hmmm - that's a regular chicken or the egg question right there.<br />
<br />
Oh and have I told you guys how much I love Ryan Gosling?! I LOVE Ryan Gosling! Partly because he was Noah in "The Notebook" which was my favourite film of all time and partly just because he's amazing!<br />
<br />
Umm yeah, so on to these bars. While I reduced the sugar in the brownies, they are still pretty sweet but also full of flavour and texture - the fudgy brownie layer, the crunchy cookies, the peanut butter infused chocolate covering mmmmmm. Definitely one for the chocolate lovers amongst you. They're also pretty simple to make so why don't you give them a try this bank holiday weekend for a sweet end to your BBQ (weather permitting).<br />
<br />
* Why is regular coke often referred to as full fat coke when it is the amount of sugar that has increased from the diet coke versions rather than the fat?<br />
<br />
This recipe has been adapted (only slightly) from the wonderful <a href="http://www.howsweeteats.com/2011/03/triple-layer-cookies-and-cream-crunch-bars/">How Sweet It Is</a> - another regular superwoman who seems to bake, cook AND blog something new every day! Don't know how she does it!<br />
<br />
<b>Ingredients</b><br />
<br />
113g butter, at room temperature<br />
1 cup brown sugar<br />
2 eggs<br />
2 tsps vanilla extract<br />
1 1/2 cups plain flour<br />
1/4 teaspoon salt<br />
3 tablespoons cocoa powder<br />
2 cups milk chocolate chips<br />
1/2 cup peanut butter<br />
20 Oreo cookies<br />
<div>
<br /></div>
- Preheat oven to 180C / 350F / Gas Mark 4<br />
<div>
- Butter and flour an 8" x 8" cake tin or brownie pan</div>
<div>
- Using an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add vanilla</div>
<div>
- Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips</div>
<div>
- Spread mixture into the pan. Sink 9 Oreo cookies into the batter and press gently. Bake for 25 - 30 minutes</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUN4FOPnwPK6NtOvkAVKCI_O5GaQJd61Z7PMHfyODQvT8-sr6AoYymDfz8fT3ATtESkxZiH_O23L-MmLJLSVPTCqOLoGFQgT18U0EKpEiS4MS7716LsPjh6N6yyZWuOcbuxRrjMBaaXEf/s1600/DSCF5134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUN4FOPnwPK6NtOvkAVKCI_O5GaQJd61Z7PMHfyODQvT8-sr6AoYymDfz8fT3ATtESkxZiH_O23L-MmLJLSVPTCqOLoGFQgT18U0EKpEiS4MS7716LsPjh6N6yyZWuOcbuxRrjMBaaXEf/s640/DSCF5134.JPG" width="640" /></a></div>
<div>
<br /></div>
<div>
- While baking, crush the remaining Oreos in a zip lock bag. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0k1rP4vV3p8ZD_K-qntwMewKFOT3ILp7XyICDFfK6_Y-AUhL1j0ITmYU_ifrISZf6If2eUsDDttu3uEx8fRufurluGD-L12bazld4nqUu7hS8McJnojKgqS8Ei0ULGYJRmpH3z5UgADq/s1600/DSCF5137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0k1rP4vV3p8ZD_K-qntwMewKFOT3ILp7XyICDFfK6_Y-AUhL1j0ITmYU_ifrISZf6If2eUsDDttu3uEx8fRufurluGD-L12bazld4nqUu7hS8McJnojKgqS8Ei0ULGYJRmpH3z5UgADq/s640/DSCF5137.JPG" width="640" /></a></div>
<div>
When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crushed Oreos. Place back in the oven for about 2 - 3 minutes</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6XWuGeZtWjQsQ4VKCLOpBpIUS7k2Z3RSRHlIhX8c8l_9-Iq_DKlzaJp2R7z2If_GQe0dMAHjpKjxVCUOUmDrV7e5RASGPL4JehB0sB2EuxdkLbgxJ2KCcnRe6acbCfDfJpKM30w827P0/s1600/DSCF5139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6XWuGeZtWjQsQ4VKCLOpBpIUS7k2Z3RSRHlIhX8c8l_9-Iq_DKlzaJp2R7z2If_GQe0dMAHjpKjxVCUOUmDrV7e5RASGPL4JehB0sB2EuxdkLbgxJ2KCcnRe6acbCfDfJpKM30w827P0/s640/DSCF5139.JPG" width="640" /></a></div>
<div>
<br /></div>
<div>
- In this time, melt remaining chocolate chips and peanut butter together in the microwave checking and stirring every 20 seconds. Remove brownies from the oven and pour melted chocolate mixture on top, spreading with a spatula.Make sure chocolate gets down into the Oreo crevices, as it is the "glue" that holds the top to the bottom</div>
<div>
- Refrigerate for 2 hours. Let brownies sit at room temperature for 15 minutes before cutting. Don't worry if some of the cookies spill out from the middle or the top cracks - they are still delicious</div>
<div>
<br />
<div>
<div>
Note: I made 1 1/2 times the recipe which is why I've got more Oreos in my baking tray :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTQH9DIRvd79I726KbzkAnvPkkrw78eofGKUz1QuxPjdxudpgKPecr8YMfllZhUl36z9thzbbanv60JebPpd-V-UJgP0ldyqs1bseCwRbfJtnRKH8T4tTErcmvTP6tv5mnf4otc0LuZiJ/s1600/DSCF5146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTQH9DIRvd79I726KbzkAnvPkkrw78eofGKUz1QuxPjdxudpgKPecr8YMfllZhUl36z9thzbbanv60JebPpd-V-UJgP0ldyqs1bseCwRbfJtnRKH8T4tTErcmvTP6tv5mnf4otc0LuZiJ/s640/DSCF5146.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OqfPZmK7q5mVAoBJhJEzWj9MPXo7AURRHMnwRVTwlpsyFAfnLoV_No-ucaVPLwlfSe1lgbc0ABa_cm2iRCP9QAhInaxu3mr8lKIZDMsA90NgWHuX8DTU5MQ_9pOD0XfreXGtZ_k7EdcY/s1600/DSCF5147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OqfPZmK7q5mVAoBJhJEzWj9MPXo7AURRHMnwRVTwlpsyFAfnLoV_No-ucaVPLwlfSe1lgbc0ABa_cm2iRCP9QAhInaxu3mr8lKIZDMsA90NgWHuX8DTU5MQ_9pOD0XfreXGtZ_k7EdcY/s640/DSCF5147.JPG" width="640" /></a></div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com2tag:blogger.com,1999:blog-1987726879655977323.post-17959738343365123582012-07-29T20:51:00.000+01:002012-07-29T20:51:49.004+01:00Carrot Cake with Mascarpone, Cream Cheese and Cinnamon Icing (and some 'Hunger Games' matters)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJ4d6MUincA_b_P7O318Sq7GetqRLzoN5yTA2dkgvAcbIoLVvI1wrmU_58j6BugVCq2MEFZ0ejrVv50GFCYKBVBPEMLcRiSXgggaiZhIwF6XAnsttzYlliXbyAOUS4IY3EysX1e8frWjG/s1600/DSCF5109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJ4d6MUincA_b_P7O318Sq7GetqRLzoN5yTA2dkgvAcbIoLVvI1wrmU_58j6BugVCq2MEFZ0ejrVv50GFCYKBVBPEMLcRiSXgggaiZhIwF6XAnsttzYlliXbyAOUS4IY3EysX1e8frWjG/s640/DSCF5109.JPG" width="426" /></a></div>
<br />
Let's talk about carrot cake first. Then I'll move on to talking about books. This cake is W-O-N-D-E-R-F-U-L! So moist! So full of flavour - from the citrus undertones to the somethin' somethin' the toasted pecans and desiccated coconut bring - and covered in a truly wonderful frosting. It is light, and fluffy and not too sweet! The original recipe calls for only one tablespoon of caster sugar and I've upped this to four but it's still the least amount of sugar I have ever put in frosting before! And it works so well! It's luscious even though it's not too sweet and the cinnamon offsets the flavours in the cake wonderfully. I'm not the biggest carrot cake fan - and by that I mean that I do actually like carrot cake but if given menu with all the other wonderful cake flavours in the world, I wouldn't ever pick carrot - but this is delish! It is easily my favourite carrot cake I've eaten.<br />
<br />
So books ... I've been wanting to rant about the Hunger Games for a while and then I realised, I have a blog which for some reason people seem to read, so why not take liberties here and post about literature instead of cake. Or with cake. That's cool with you guys right?<br />
<br />
So who has read the Hunger Games trilogy? Watching the film doesn't count. I saw a trailer for the first film mid-2011, absolutely loved the concept and decided I wanted to read the books. It took me a whole year to get to them but I finally read them this year. My general criticism of all the books is that it glosses over the most powerful themes; the violence, and loss and despondence. I realise that it is probably due to the fact that it is written for teenagers but I feel that the powerful statement they are attempting to make is never quite achieved due to the fact that Collins steps back every time she talks about the violence which is so central to the books.<br />
<br />
My other criticism is that at crucial moments of the books, Collins begins to write in a weird dream-like voice which gives an unclear picture of what is happening and throws the reader off a bit. This happened at the end of the second book <i>Catching Fire </i>(I don't understand any of the last major event in this book) and towards the end <i>Mockingjay</i> when a character close to Katniss dies. It bugged me big time!<br />
<br />
Saying that though, I really really enjoyed the first book and resented work on more than one occasion for taking me away from such a great story. And while it wasn't as good, I also really enjoyed <i>Catching Fire</i>. <i>Mockingjay</i> on the other hand was pretty poor though in my opinion, it isn't exciting and it's unnecessarily sad and most of all, most of all, I don't agree with who Katniss ends up with. I'm not going to give anything away but I think Collins matched her up with the wrong person!<br />
<br />
Okay, that's my opinion of The Hunger Games series done. Let me know what you all think. And make this cake. You'll thank me. Oh and this is funny innit?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1uokaqjycy8GhWm3846sd1Ocz6PuauLFwpFofj4Uq-WnFz-UW_PvtRjTAyAAXywejWDlrCkW1Se2Vq9USOZqd91RTPLWv_Xw5b8OOzishfTT0XqeaYeHH9igY8MCPZCxWZey-JydcS9P/s1600/195414071301440443_e7pQ2mob_f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1uokaqjycy8GhWm3846sd1Ocz6PuauLFwpFofj4Uq-WnFz-UW_PvtRjTAyAAXywejWDlrCkW1Se2Vq9USOZqd91RTPLWv_Xw5b8OOzishfTT0XqeaYeHH9igY8MCPZCxWZey-JydcS9P/s640/195414071301440443_e7pQ2mob_f.jpg" width="640" /></a></div>
<br />
Recipe adapted from <a href="http://www.deliaonline.com/recipes/type-of-dish/sweet/the-ultimate-carrot-cake-with-mascarpone-fromage-frais-and-cinnamon-icing.html">Delia Smith</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcPqBLBgTNDaNpSKcHtbT4qjLW3YNO1zcrd4PEhPf6qdd8Lg3OETmxi3hT1hsyl79bD8mI2ZszLwWXSaGra7OVx4SGmhX7UnAps9fgR_ymFiyZMl5peHSWnCuWu2Cz9qmLDD2hUCSeUgh/s1600/DSCF5104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcPqBLBgTNDaNpSKcHtbT4qjLW3YNO1zcrd4PEhPf6qdd8Lg3OETmxi3hT1hsyl79bD8mI2ZszLwWXSaGra7OVx4SGmhX7UnAps9fgR_ymFiyZMl5peHSWnCuWu2Cz9qmLDD2hUCSeUgh/s640/DSCF5104.JPG" width="640" /></a></div>
<br />
Ingredients<br />
<br />
<b>For the cake</b><br />
200g wholemeal self-raising flour<br />
3 level teaspoons mixed spice<br />
1 level teaspoon bicarbonate of soda<br />
175g dark brown soft sugar<br />
2 large eggs<br />
150ml sunflower oil<br />
Grated zest 1 orange<br />
200g carrots, peeled and coarsely grated<br />
110g sultanas<br />
50g desiccated coconut<br />
50g pecan nuts<br />
<br />
<b>For the syrup glaze</b><br />
Juice 1 small orange<br />
1 tablespoon lemon juice<br />
75g dark brown soft sugar<br />
<br />
<b>For the topping</b><br />
1 x 250g tub mascarpone cheese<br />
200g Philadelphia Cream Cheese<br />
4 rounded tablespoons caster sugar<br />
1 heaped teaspoon ground cinnamon<br />
<br />
<b>To serve</b><br />
50g pecan nuts<br />
<br />
You will need 2 x 8 inch or 3 x 6 inch sandwich tins (I used 3 x 6 inch tins)<br />
<br />
<ol>
<li>Preheat Oven to Gas Mark 6/200C/400F then turn it down to Gas Mark 3 /170C/325F when you have toasted the pecan nuts.</li>
<li>First, place all the pecan nuts on a baking sheet and, using a timer, toast them in the oven for 8 minutes. Now chop one half roughly for the cake and the other more finely, for the topping later. Then don't forget to turn the oven down for the cake.</li>
<li>To make the cake, whisk the sugar, eggs and oil together in a bowl with an electric mixer for 2 -3 minutes, then check that there is no sugar left undissolved. </li>
<li>Now combine the flour, mixed spice and bicarbonate of soda into the bowl. Then stir all this into the sugar, eggs and oil mixture gently, followed by the remaining cake ingredients. </li>
<li>Divide the batter evenly between the prepared tins and bake the cakes on the centre shelf of the oven for about 30 minutes. They should be nicely risen, feel firm and springy to the touch when lightly pressed in the centre, and show signs of shrinking away from the sides of the tin. If not, give them another 2 - 3 minutes and test again.</li>
<li>Meanwhile, make the topping by whisking all the ingredients together in a bowl until light and fluffy. Then cover with clingfilm and chill for 1 - 2 hours, until you are ready to ice the cakes. </li>
<li>To make the syrup glaze, whisk together the fruit juices and sugar in a small pan and place onto medium heat until it starts to boil and all sugar is dissolved. Take off the heat and allow to cool.</li>
<li>When the cakes come out of the oven, stab them all over with a skewer or toothpick and quickly spoon the syrup evenly over the hot cakes. Now leave them to one side to cool in their tins, during which time the syrup will be absorbed.</li>
<li>When the cakes are completely cold, remove them from their tins. Spread one-third of the filling over one of the cakes, place the other on top, (repeat again one more time if making a 6" 3 layer cake) then cover the top and sides with the remaining icing.</li>
<li>Scatter the remaining toasted pecan nuts over the top.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz35iKtjuIAvZ9GSqJzDWciqsS5W_QO9wBgbVMtZmRGmGX-MIwfUEXBz-oE6FQXl4WJoyZw5_kJbIsO8gTUAaENqrcoRr1FMH-4PHTOIk8aDWauM7VjYY2WDSBU_wGNgAjwuxVE2IKvnY3/s1600/DSCF5113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz35iKtjuIAvZ9GSqJzDWciqsS5W_QO9wBgbVMtZmRGmGX-MIwfUEXBz-oE6FQXl4WJoyZw5_kJbIsO8gTUAaENqrcoRr1FMH-4PHTOIk8aDWauM7VjYY2WDSBU_wGNgAjwuxVE2IKvnY3/s640/DSCF5113.JPG" width="640" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VlLpwgwjBkSPmNbibcwpGz7OuJiPodNWD_R9LlErYtYbCrJQj7B4BjHrYxOC4Qas_FsPbltzxKrTrPQDVSXDI8MGsDBydU4HJxw3mlFbV3EjpDSLz99h_py150ZRa5GfSCqzE7n0DtI1/s1600/DSCF5108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-VlLpwgwjBkSPmNbibcwpGz7OuJiPodNWD_R9LlErYtYbCrJQj7B4BjHrYxOC4Qas_FsPbltzxKrTrPQDVSXDI8MGsDBydU4HJxw3mlFbV3EjpDSLz99h_py150ZRa5GfSCqzE7n0DtI1/s640/DSCF5108.JPG" width="640" /></a></div>Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com1tag:blogger.com,1999:blog-1987726879655977323.post-25733252123645944002012-07-21T19:39:00.003+01:002012-07-21T19:39:51.009+01:00Reese's Peanut Butter Cup Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWbMZ1Rn0VZXPzAbwAPdrkSc-zB0xPfj85xW9bgQF7yQda3rDx5vpNg752RMNLTTYskAWHkvY1IvnE1n9e6q9nNCcH1Iw5IoAdTLEUk9G67XRlxAgkweZIvnchxxxl0X-AXpxdy7iPCzm/s1600/DSCF5088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSWbMZ1Rn0VZXPzAbwAPdrkSc-zB0xPfj85xW9bgQF7yQda3rDx5vpNg752RMNLTTYskAWHkvY1IvnE1n9e6q9nNCcH1Iw5IoAdTLEUk9G67XRlxAgkweZIvnchxxxl0X-AXpxdy7iPCzm/s640/DSCF5088.JPG" width="640" /></a></div>
<br />
My friend Susan sent me this WhatsApp message today: "<i>That blog of yours ... been a bit lazy recently</i>?" Sure, she might have had a point but in my defence, she was trying to get back at me for forcing her to go running (as she had promised she would).<br />
Oh wait, hang on, that wasn't in my defence at all. Okay, I'll try again. In my defence, since I last blogged, I have moved my entire room into a whole other entire room (I'm hoping my repetitive use of the word 'entire' helps to exaggerate the magnitude of the task appropriately), got a new job and finally, visited Birmingham which is a land far far away. <br />
<br />
Plus as, Einstein may or may not have said, "it is not the frequency of the blogging that counts, rather the quality of the posts" and boy, this post is a great one! Or rather the recipe is. The rambling that accompanies the recipe is mediocre at best.<br />
<br />
These cookies are soft but firm, chocolatey but not overwhelmingly so, and they're choc full of Reese's peanut butter cups which always makes for a winning recipe! My friends from my previous job and I have been pretty good at holding tea parties about twice a year and I made these for the last one. I dare say they were a hit :)<br />
<br />
These are from the wonderful <a href="http://annies-eats.com/2011/11/11/chocolate-peanut-butter-cup-cookies/">Annie's Eats</a>; who has graduated from just being my foodie crush to being my superwoman inspiration!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKbhF6guW8bveoe5lzcIWADT3jLvXkkOe1Gbi7eR2oACRsl7sntxIG4DKcJLfNXFF-_1um66_Au5BwYDpa_7bzsPN0RrZ6cqVY_xlC7NOwxrMj2Qjvz9TiOe3U5DkitPy9bmIxUqQvpZv/s1600/DSCF5089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKbhF6guW8bveoe5lzcIWADT3jLvXkkOe1Gbi7eR2oACRsl7sntxIG4DKcJLfNXFF-_1um66_Au5BwYDpa_7bzsPN0RrZ6cqVY_xlC7NOwxrMj2Qjvz9TiOe3U5DkitPy9bmIxUqQvpZv/s640/DSCF5089.JPG" width="640" /></a></div>
<br />
Yield: 16 large cookies<br />
<br />
Ingredients<br />
1 1/2 cups plus 2 tbsp plain flour<br />
6 tbsp cocoa<br />
1/2 tsp baking soda<br />
1/2 tsp coarse salt<br />
85g unsalted butter, at room temperature<br />
1/4 cup plus 2 tbsp. smooth peanut butter<br />
1/2 cup granulated sugar<br />
1/2 cup brown sugar<br />
1 large egg<br />
1 tsp vanilla extract<br />
2 tbsp milk<br />
2 cups coarsely chopped Reese's peanut butter cups<br />
<br />
<ol>
<li>Preheat the oven to 180C / Gas Mark 4 / 350F. Line baking sheets with grease proof paper.</li>
<li>In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. </li>
<li>In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. </li>
<li>Add in the egg, vanilla extract, and milk. Beat until smooth. </li>
<li>With the mixer on low speed, mix in the dry ingredients until just combined. Add in 1 1/2 cups of the chopped peanut butter cups and fold in gently with a spatula.</li>
<li>Roll a heaped tablespoon of dough into a ball, one at a time, and space 2 - 3 inches apart on the baking sheet. Gently press a few pieces of the remaining Reese's peanut butter cups into the top of each of the dough balls. </li>
<li>Bake for 12 - 14 minutes, rotating the pans halfway through baking. (The cookies may seem too soft immediately after coming out of the oven but they will set as they cool. You don't want to overbake them).</li>
<li>Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHe85MKPvv2hy6yrwAuJZeLHFKdetjvrnpU5HMaTR82IP8JdotpV81NYQNTuaOsD6svKA_Rzf77cE5j4R3DYsTiIJdsjAf5Leh7cpp3jUaG8FSfWqyo64OwLLucxz4vo8XiL83lIy-UQK-/s1600/DSCF5093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHe85MKPvv2hy6yrwAuJZeLHFKdetjvrnpU5HMaTR82IP8JdotpV81NYQNTuaOsD6svKA_Rzf77cE5j4R3DYsTiIJdsjAf5Leh7cpp3jUaG8FSfWqyo64OwLLucxz4vo8XiL83lIy-UQK-/s640/DSCF5093.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnX2zhtaUWhheHyZDTw0osMZ7srCmacqHK18C6R6bR4VnOtxMWPVjBz1j7b4h4K9JiplO__Sba5JSPP115ZJ3jPTNTUgDa7VkLzTeLuDWx82xPlSJVgaikrAN2G9pFkwejm4Jdo9Gkqxw/s1600/DSCF5092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnX2zhtaUWhheHyZDTw0osMZ7srCmacqHK18C6R6bR4VnOtxMWPVjBz1j7b4h4K9JiplO__Sba5JSPP115ZJ3jPTNTUgDa7VkLzTeLuDWx82xPlSJVgaikrAN2G9pFkwejm4Jdo9Gkqxw/s640/DSCF5092.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com1tag:blogger.com,1999:blog-1987726879655977323.post-328884119779426762012-07-01T18:50:00.002+01:002012-07-01T18:50:48.044+01:00Cheats Home-Made Garlic Baguette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHHhvEWz0r8xVMAT8f4aRStZw0NNZLXwWw-eg2rMg11in7ZWvjWFJMiAh_PJ99648jMWODZ9_bGpDWb1J_9j24WRf3Q0p9KUXUGESiR8mlagItKGPog0z0kK2q0KQh4arCJY3ClAvja8f/s1600/DSCF5066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHHhvEWz0r8xVMAT8f4aRStZw0NNZLXwWw-eg2rMg11in7ZWvjWFJMiAh_PJ99648jMWODZ9_bGpDWb1J_9j24WRf3Q0p9KUXUGESiR8mlagItKGPog0z0kK2q0KQh4arCJY3ClAvja8f/s640/DSCF5066.JPG" width="640" /></a></div>
<br />
<div style="text-align: justify;">
You're probably wondering how you can fake home-made garlic bread, aren't 'cha? Well, I'm here to show you but first I'll answer the WHY. WHY would anyone fake home-made garlic bread?</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Well, in my opinion, home made, hand cooked, from scratch ... whatever you want to call it ... food is always about 700 bazillion times better than anything that comes in a packet or needs to be cooked in a microwave, or re-heated in an oven. </div>
<div style="text-align: justify;">
On the other hand, let's be honest, garlic bread is never going to be the star of the show. The show, of course, being the meal. It's always a bit player a.k.a the side dish a.k.a. the thing that you'd quite like to be there but if it isn't, well, life goes on. So, I do the math and it doesn't seem logical to make home-made garlic bread from scratch to go on the side of a pasta dish which you absolutely have to make from scratch. But like I said earlier, home-made stuff is much better than non home-made stuff - yes, I'm aware that I'm going in circles but I'mma reach my point right about ... now - so how about mixing and matching the two. Part baked baguettes with home made garlic butter and voila, kinda sorta 'home-made' garlic baguette. </div>
<br />
<div style="text-align: justify;">
For the how, check out my easy peasy recipe below.</div>
<br />
<b>Ingredients</b><br />
<br />
2 part-baked baguettes (See below for a picture of the ones I used - from Sainsburys - but any will do)<br />
60g unsalted butter, softened<br />
3 cloves garlic, crushed or chopped finely<br />
1/2 tsp salt<br />
1 heaped tbsp finely chopped parsley<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOaoV4NXoBR2cAWn_InVAy_yfKDPgpwJ7P02Dd1MsTKIxGlH_a-KNFHrjyEjiXQvo5WrefhFx3Qvl-0owlvjSjuiatV_kg54bVK80eLWX_cFOgb9A6udM8K87ykPCwH_NXAGRI7tGo8bl/s1600/DSCF5038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvOaoV4NXoBR2cAWn_InVAy_yfKDPgpwJ7P02Dd1MsTKIxGlH_a-KNFHrjyEjiXQvo5WrefhFx3Qvl-0owlvjSjuiatV_kg54bVK80eLWX_cFOgb9A6udM8K87ykPCwH_NXAGRI7tGo8bl/s640/DSCF5038.JPG" width="640" /></a></div>
<br />
<div class="" style="clear: both; text-align: left;">
1 - Pre-heat your oven according to the instructions on your part-bake baguette packet</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gVDwi5XgBm8Y_9S89O6qJA31DroU6WnvPGd1_yuZx824Gr6KzySOF1imRwGDdUsFmj_wo4DNWQdf8AXanWcLE12Chlo3AHF6Z0HiCxWites21vx0dlKAvdTZZOzIO8QZXfWXfoUH4xEa/s1600/DSCF5055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gVDwi5XgBm8Y_9S89O6qJA31DroU6WnvPGd1_yuZx824Gr6KzySOF1imRwGDdUsFmj_wo4DNWQdf8AXanWcLE12Chlo3AHF6Z0HiCxWites21vx0dlKAvdTZZOzIO8QZXfWXfoUH4xEa/s640/DSCF5055.JPG" width="640" /></a></div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
2 - Put your butter into a bowl along with the garlic, salt and parsley. Mix well until the ingredients are well combined. Taste a teeny eensy bit to make sure there's enough salt</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJtO9diKXx49b4SOGEfxClktoihWXobW-Jnvim0HaH1etmUsuUUvtvV_TVurmW08S8ympPc6bh03FT-gHcvB0_53-73kdCwgJtPwe0AF2zmU9auPSrRUkrhC6wqU_MvJxpNMKPkLJGnaN/s1600/DSCF5043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJtO9diKXx49b4SOGEfxClktoihWXobW-Jnvim0HaH1etmUsuUUvtvV_TVurmW08S8ympPc6bh03FT-gHcvB0_53-73kdCwgJtPwe0AF2zmU9auPSrRUkrhC6wqU_MvJxpNMKPkLJGnaN/s640/DSCF5043.JPG" width="640" /></a></div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
3 - Cover and put aside for at least half an hour to allow the flavours to infuse the butter</div>
<div class="" style="clear: both; text-align: left;">
4 - About 20 minutes before you are ready to serve your garlic bread, slice approximately 6 diagonal cuts in each baguette - being careful not to slice all the way through - and spread the garlic butter generously on the baguette either side of the cut</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUth1q2vBBrMuKsHdg3rrXfimD5NFDX_wLDdep9QuG3iAvgY_O9dRhb1zSvwJgrJdC0Ldi5Uthp-ocd3Cby0nxM19Xof5yM3bUqnoEPdizTYAQOcXNzdht2spcSqG3ZT4KiKCth_R6elWh/s1600/DSCF5056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUth1q2vBBrMuKsHdg3rrXfimD5NFDX_wLDdep9QuG3iAvgY_O9dRhb1zSvwJgrJdC0Ldi5Uthp-ocd3Cby0nxM19Xof5yM3bUqnoEPdizTYAQOcXNzdht2spcSqG3ZT4KiKCth_R6elWh/s640/DSCF5056.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
5 - Wet your hand under a running tap and rub a wet palm lightly all over your baguettes (if you like your bread crusty on the outside, skip this step)</div>
<div class="" style="clear: both; text-align: left;">
6 - Wrap baguette loosely in foil and bake in your pre-heated oven for the time stated on your baguette packet</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsztMOm7Ok8MqmVnTDSFqJalKblLerbMv-_bzXF0pijYSAHDG76dcWwNg5-0RCdAVxk3R-mKGFz5ieN2TYw9AEbQAZNrYaXEbuO1HM4OISgWYNYa_Go-8TN_TAnRDBWZ6zRcpgxYSg6Wj/s1600/DSCF5057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsztMOm7Ok8MqmVnTDSFqJalKblLerbMv-_bzXF0pijYSAHDG76dcWwNg5-0RCdAVxk3R-mKGFz5ieN2TYw9AEbQAZNrYaXEbuO1HM4OISgWYNYa_Go-8TN_TAnRDBWZ6zRcpgxYSg6Wj/s640/DSCF5057.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
7 - When baked and still warm, rip into slices and serve</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDu28A7TrYaQP6gVAqYoJcUwEAuy7uxgcEoXrQZPKw3fOUejZM7DiSVmaacReQOgLDTzkoQ3BP61TzFDMNluKDIxNgjCMZG7EYkD2Aepd3UOK1wImxnIDbt5-0vi4Z3eILDMXv-zDg7wlQ/s1600/DSCF5064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDu28A7TrYaQP6gVAqYoJcUwEAuy7uxgcEoXrQZPKw3fOUejZM7DiSVmaacReQOgLDTzkoQ3BP61TzFDMNluKDIxNgjCMZG7EYkD2Aepd3UOK1wImxnIDbt5-0vi4Z3eILDMXv-zDg7wlQ/s640/DSCF5064.JPG" width="640" /></a></div>Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com6tag:blogger.com,1999:blog-1987726879655977323.post-75888668615130475402012-06-17T17:22:00.001+01:002012-06-17T17:22:36.144+01:00Chocolate Chip Cookie Dough Brownies<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVr-Ry7N1y5Q6K7lPlPqMjDdp-dxlrHzv9Aid9IT-iWliDoeL4lvkNTqdAwX9JhA6K8v3Xpi0Evg1yg35Nh-ab8bmR4Iy8iz036LLmcEWIrzuxgJ8PRD0gGHAKvfUwA17kp34MF73aQwH/s1600/DSCF5079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVr-Ry7N1y5Q6K7lPlPqMjDdp-dxlrHzv9Aid9IT-iWliDoeL4lvkNTqdAwX9JhA6K8v3Xpi0Evg1yg35Nh-ab8bmR4Iy8iz036LLmcEWIrzuxgJ8PRD0gGHAKvfUwA17kp34MF73aQwH/s640/DSCF5079.JPG" width="425" /></a></div>
You all know how I love brownies! Well, I don't know if I've ever expressed on here how much I love cookie dough for fear that you'll judge me but here goes ...<br />
I love the cookies I bake but I can tell you that without a doubt, no matter the kind of cookie, the unbaked cookie dough is oh, about 1,367,192 times better!<br />
<br />
Until a few months ago, Waitrose used to sell a block of chocolate chip cookie dough which you were supposed to bake into about nine cookies. Before I became an avid baker, I'm ashamed to say I bought a block of this cookie dough to make cookies with. The cookies were average at best. The other 99 times I bought that cookie dough, it wouldn't even make it the ten minutes home on the bus before I cracked it open and started eating away at bits of cookie dough. Dessert for a few days would be a quarter of the block of dough straight from the fridge and eaten in tiny bits.<br />
<br />
And before you start to think I'm a total weirdo (I totally am but would hate for you all to know it ;p), once I was waiting at the bus stop outside Waitrose when three teenage girls came out each with a pack of the very same cookie dough that I was addicted to. Two of them broke it open and started to pick at it just like I do! I may or may not have gone back in to buy myself a pack.<br />
<br />
These brownies are my <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2011/02/best-brownies-in-world-ever.html">amazing brownie recipe</a> on the bottom (I'm allowed to say it's amazing because it really is!) and then eggless raw cookie dough on top. Brownie + cookie dough. Brownie and cookie dough. Brownie ... cookie dough ... however you spin it, these are amazing!<br />
I've adapted the brownie recipe a bit by reducing the sugar, using all brown sugar and omitting the chocolate chunks to make it slightly less sweet as the cookie dough is quite sweet too. These are currently my favourite spin on my brownie recipe; yup, they're even better than the <a href="http://vickii-ibakethereforeiam.blogspot.co.uk/2011/09/oreo-stuffed-brownies-and-fairytale.html">Oreo brownies</a>.<br />
<br />
The cookie dough recipe is slightly adapted from another one of my favourite bakers; <a href="http://www.browneyedbaker.com/2011/07/21/chocolate-chip-cookie-dough-brownies/#more-12785">Brown Eyed Baker</a>.<br />
<br />
Ingredients<br />
<br />
<b>For the brownie</b><br />
300g dark chocolate (At least 70% cocoa solids)<br />
250g unsalted butter<br />
175g plain flour<br />
1 tsp baking powder<br />
4 large eggs, lightly beaten<br />
2 tsps vanilla essence<br />
275g dark brown sugar<br />
1 tablespoon instant coffee granules<br />
<br />
<b>For the cookie dough</b><br />
170g unsalted butter<br />
150g light brown sugar<br />
170g caster sugar<br />
3 tablespoons whole milk<br />
1 1/2 tsps vanilla extract<br />
190g plain flour<br />
<br />
<ol>
<li><b>Brownie:</b> Preheat oven to 170C/325F/Gas Mark 3.</li>
<li>Grease and flour a 30x20x3.5cm tin</li>
<li>Break dark chocolate into pieces and melt with the butter in a bain marie</li>
<li>Combine the flour and baking powder in a bowl and put aside</li>
<li>When chocolate and butter is melted, remove from bain marie and stir in the brown sugar and instant coffee granules (because brown sugar can be lumpy, make sure you break up any lumps and mix sugar in properly)</li>
<li>Stir in the eggs and vanilla essence</li>
<li>Fold in the flour and pour mixture into the prepared tin.</li>
<li>Bake in the oven for 25 - 35 minutes or until a skewer inserted comes out pretty much clean</li>
<li>Remove from oven and leave to cool completely</li>
<li><b>Cookie dough:</b> In a medium bowl, use an electric mixer on medium speed to combine the butter and both the sugars</li>
<li>Add the milk and vanilla and mix until combined</li>
<li>Reduce the speed to low and mix in the flour until just combined. using a rubber spatula, stir in the chocolate chips</li>
<li>Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife to cut the brownies.</li>
<li>Store the brownies in an airtight container at cool room temperature or in the refrigerator. Remember to let brownies come to room temperature before you eat them if storing in the fridge. Cold brownies aren't great. </li>
</ol>
<br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JCj0G223yOKTY-Wqa7hLB4O2M-xlmIlQlRNiAOiAozYSSr2jE1W0r82PmXxmJkXY5MTyWF3KynQt4dK9D6Gr-oujGuVgfxQFuBmAnHXkHLqILc7kfLzxJ-HBQuZXU_shhI77-3aAu8GK/s1600/DSCF5075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JCj0G223yOKTY-Wqa7hLB4O2M-xlmIlQlRNiAOiAozYSSr2jE1W0r82PmXxmJkXY5MTyWF3KynQt4dK9D6Gr-oujGuVgfxQFuBmAnHXkHLqILc7kfLzxJ-HBQuZXU_shhI77-3aAu8GK/s640/DSCF5075.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXjAYofHUiPjBiTUFzynfaB5BCR6W8Xx_IkwRkVSqoHw9yvrjggb27AXNxBT8w8gwH5u9eCJQ2CBIcNeN4IpKYxYnQKoW_6bWtsSu6mg7teNbWAJug5PAJWcuBXEYuwUi7-On9dB5efW7/s1600/DSCF5076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXjAYofHUiPjBiTUFzynfaB5BCR6W8Xx_IkwRkVSqoHw9yvrjggb27AXNxBT8w8gwH5u9eCJQ2CBIcNeN4IpKYxYnQKoW_6bWtsSu6mg7teNbWAJug5PAJWcuBXEYuwUi7-On9dB5efW7/s640/DSCF5076.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIgmjmh_2fc34TA5JalUozGWcEzHAGF8i-cKJfzXwn4eAlzNtE1V27HsQzic7G78nfRY9B52QZGFh9zxuVAz3PLGpfVh-dHx1a-W8m93RBiewGaQsbOesyLcZc0Ur7gfbBxN6M8ocpP4q/s1600/DSCF5077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIgmjmh_2fc34TA5JalUozGWcEzHAGF8i-cKJfzXwn4eAlzNtE1V27HsQzic7G78nfRY9B52QZGFh9zxuVAz3PLGpfVh-dHx1a-W8m93RBiewGaQsbOesyLcZc0Ur7gfbBxN6M8ocpP4q/s640/DSCF5077.JPG" width="426" /></a></div>Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com7tag:blogger.com,1999:blog-1987726879655977323.post-22509843504007554302012-06-10T18:08:00.002+01:002012-06-10T18:08:54.273+01:00Creamy Caramel Cake and Peggy Porschen's 'Boutique Baking' Review<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4YcYDhljRAv4IQ-LGJcdVhXAK5Kyt2tcMNlDyl9KwULM8YUHbyFAPLqVncvkWS-jp3HuHKXGdvw2-NLnC3d2HzLqbj6ptUPVzBU9iGd0LZ2OcQi0QvP0KFJn5-adLK1XWj5xJ16H2F33/s1600/DSCF5044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4YcYDhljRAv4IQ-LGJcdVhXAK5Kyt2tcMNlDyl9KwULM8YUHbyFAPLqVncvkWS-jp3HuHKXGdvw2-NLnC3d2HzLqbj6ptUPVzBU9iGd0LZ2OcQi0QvP0KFJn5-adLK1XWj5xJ16H2F33/s640/DSCF5044.JPG" width="640" /></a></div>
I have been an avid admirer of Peggy Porschen's for a while now. This manifests itself in my frequent perusal of her website, looking at her beautiful cakes, cupcakes and cookies, and putting together a wish list of courses I would do at the Academy if I had all the time and money in the world. Surprisingly, I hadn't owned any of her books until the lovely people at Quadrille Food sent me a review copy of 'Boutique Baking'.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6F3JxGgaZ4HBk3Nxbast9yDoicCMPwsYCM5vFKRS07sxu6StEbvSNprv_J0EvWmUJu1n8GT5tq9Lg_nhf2TdNTQB6N6kNH0WCmyWSBxusPNgQjWiL33BM26FjZPUZ1hG7FiMUAd43ggF/s1600/final_boutique_cover__56697_std.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6F3JxGgaZ4HBk3Nxbast9yDoicCMPwsYCM5vFKRS07sxu6StEbvSNprv_J0EvWmUJu1n8GT5tq9Lg_nhf2TdNTQB6N6kNH0WCmyWSBxusPNgQjWiL33BM26FjZPUZ1hG7FiMUAd43ggF/s400/final_boutique_cover__56697_std.jpg" width="310" /></a></div>
After going through this book cover to cover and marking all the recipes that I wanted to try (as is my standard new baking book protocol), I was glad this was my first Peggy Porschen book, as going from my judgement of her other books, solely from their covers (as that one famous saying says you shouldn't do; and which I always do) this book appears to be a more beginners' guide to cake decorating that is expanded on in the other books. But rest assured, this is in no way full of amateur looking cakes. No siree! These are beautiful cakes that are accessible. Beautiful cakes that you or even I can make! And if you want something more challenging, there's something for you too. Try your hand at the intricate Glorious Victoria Cake or the fresh and pretty Scrumptious Carrot Cake.<br />
<br />
I decided to start off with something a bit simpler; the 'Creamy Caramel Cake'; which I made to round off a lunch for some American guests. It's a great cake - albeit with relatively simpler flavours than I was expecting from a caramel cake - and was an absolute hit with my guests. I only got to keep a small piece after we'd all had a piece and they requested some to take home. The cake was light and fluffy and the sugar syrup definitely adds a depth of flavour and moisture to the cake. I'd only used a sugar syrup once on a cake before now but will definitely be doing it again; probably when I try out all the other recipes in this book that I intend to.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkS3l0o6tu2bA-zO3FGudoQQqOWyq4Yb8kx-UULRNVxgBM6FnZgaolBaPyA1_Soa-fokosce6jLXZMWFz3e6V3MWfMCBtFFVR4_3Kd53ntn2tZHbuXLY5cWpI55zB7G43aFSkmZJ8s8Ci/s1600/DSCF5063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkS3l0o6tu2bA-zO3FGudoQQqOWyq4Yb8kx-UULRNVxgBM6FnZgaolBaPyA1_Soa-fokosce6jLXZMWFz3e6V3MWfMCBtFFVR4_3Kd53ntn2tZHbuXLY5cWpI55zB7G43aFSkmZJ8s8Ci/s640/DSCF5063.JPG" width="640" /></a></div>
The more I flicked through this book oohing and aaahhing over the beautiful pictures of baked goods on each page (I'm a sucker for food porn), the more convinced I became that it is the perfect book for beginners to baking full stop. It covers sweet treats such as meringue kisses, biscuits, cupcakes, layer cakes, classic cakes and bakes - e.g. lemon, almond and poppy seed cake - and drinks. And for each recipe it contains detailed instructions and the equipment needed to make yours look just like the ones in the picture - which, let's be honest, is always what we're aiming for. I spent lots of time being disappointed when I first started baking because although my cake would taste pretty good, it would look nothing like the one in the picture because the mere line at the bottom of the recipe telling me something like "smooth on your frosting with a palette knife" simply wasn't sufficient instruction.<br />
Boutique Baking's instructions can be intimidating at first glance as there are so many words, but you quickly become grateful for the step by step instructions and advice which you can always ignore or skip if you are an experienced baker/decorator.<br />
<br />
Next on my list to try out is the Lemon Limoncello Cake. Or maybe the Cosmo Cupcakes. Or even the Sticky Toffee Cupcakes ... ahh who knows. What I do know is that I didn't win the Euromillions on Friday leaving me the time to take every single Peggy Porschen Academy course ever so instead I'm going to work through my favourites in this book and then graduate to one of her other books; probably 'Pretty Party Cakes' :)<br />
<br />
Recipe from Peggy Porschen's 'Boutique Baking'.<br />
<br />
<b><u>Ingredients</u></b><br />
<br />
<b>For the sponge</b><br />
200g unsalted butter, softened<br />
200g caster sugar<br />
Pinch of salt<br />
Seeds of 1 vanilla pod<br />
4 medium eggs<br />
200g self-raising flour<br />
<br />
<b>For the sugar syrup</b><br />
150ml water<br />
150g caster sugar<br />
scraped vanilla pod<br />
2 tbsp Brandy<br />
<br />
<b>For the buttercream filling</b><br />
100g unsalted butter<br />
100g icing sugar, sifted<br />
Pinch of salt<br />
50g dulce de leche or a can of sweetened condensed milk boiled in water for 3 hours<br />
<br />
<b>For the decoration</b><br />
About 2 tbsp cocoa powder<br />
<br />
Equipment<br />
Basic baking kit<br />
Three 15cm (6in) round sandwich tins<br />
Cake leveller or large serrated knife<br />
Non-slip turntable<br />
Flat disc to place on top of the turntable<br />
15cm (6in) round cake card<br />
Ridged side scraper (One from Wilton used in the book)<br />
<br />
Bake the sponges one day ahead of serving.<br />
Make the sugar syrup whilst baking the sponges. Prepare the filling and assemble and decorate the cake on the day of serving.<br />
Dust the cake with the cocoa powder immediately before serving as, after a few hours, the cocoa powder may absorb moisture from the buttercream and appear wet.<br />
<br />
Preheat the oven to 175C / Gas Mark 4.<br />
<br />
Prepare the sandwich tins by greasing and lining them with greaseproof paper.<br />
<br />
<ol>
<li><b>To make the sponge</b> - Place the butter, sugar, salt and vanilla seeds in a mixing bowl and cream together until pale and fluffy.</li>
<li>Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour. This will rebind the batter. Once all the egg has been added and combined with the butter mixture, sift in the flour and stir until the batter is just combined. This will ensure the sponges stay light and fluffy.</li>
<li>Divide the batter evenly between the cake tins. If you find it difficult to measure by eye, use your kitchen scales to weigh out the amount of sponge mixture for each tin.</li>
<li>Bake for 15 - 20 minutes, depending on your oven. If you are using deeper cake tins, the sponges will take longer to cook. The sponges are cooked when the sides are beginning to shrink away from the edges of the tins and the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.</li>
<li><b>To make the sugar syrup</b> - While the sponges are baking, prepare the sugar syrup for soaking. Place the water, caster sugar and vanilla pod in a saucepan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool and then add the brandy.</li>
<li>Once the sponges are baked, let them rest for about 10 minutes outside of the oven. Using a pastry brush, soak the top of the sponges with syrup while they are still warm; this allows the syrup to be absorbed faster.</li>
<li>Once just warm, run a knife all the way round the sides of the tins, remove the sponges from the tins and leave to cool completely on a wire cooling rack.</li>
<li>Once cool, wrap the sponges in cling film and then rest them overnight at room temperature. This will ensure that all the moisture is sealed in and the sponges firm up to the perfect texture for trimming and layering. When trimmed too soon after baking, the sponges tend to crumble and may even break to pieces.</li>
<li><b>To make the buttercream filling</b> - Place the butter, icing sugar and salt into a mixing bowl and cream together until very pale and fluffy.</li>
<li>Add the dulce de leche to the mixture and stir through until combined and smooth</li>
<li><b>To assemble the cake</b> - Trim and sandwich together the three sponge layers using one-third of the butter cream filling. With the remaining buttercream filling, cover or mask the top and sides of the cake.</li>
<li><b>To decorate</b> - Cover the chilled cake with another generous layer of buttercream and, using a side-scraper with ridges, created a sculpted barrel design. If you are unable to achieve a perfect sculpted side on your first attempt, simply scrape off any excess buttercream and repeat the process until you are happy with the result. Clean up the top with a palette knife.</li>
<li>Chill until set. Dust the top of the cake liberally with cocoa powder before serving.</li>
</ol>
Serve the cake at room temperature. This cake is best enjoyed within 3 days of baking but it can last for up to 1 week.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzur_-j-rXlU6OlNMjtZeAHUkN51h7mWPPkTaicf7W_J3irwytmprT-hofJ5Dj2XWWUL1v9_QpOmXpwOc98CoueH02Fb2ZQCTpFGMvL4VLJozJgUSKQ344-iv0om61uu4y1rMTL5uJJ0Lh/s1600/DSCF5059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzur_-j-rXlU6OlNMjtZeAHUkN51h7mWPPkTaicf7W_J3irwytmprT-hofJ5Dj2XWWUL1v9_QpOmXpwOc98CoueH02Fb2ZQCTpFGMvL4VLJozJgUSKQ344-iv0om61uu4y1rMTL5uJJ0Lh/s640/DSCF5059.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmHtcMDPLiH-1f9d0_gW-mp8uH85_72-9vvt14WHPvm1CKCv43fayeNKVzvkUPHw4ET7HxHd3MKwcnfYXSZhjQtuzIQeCLN9ryV-JES1O7cu_TQ99LC2Kxhba4NEdcSvhF69uofDeuDPV/s1600/DSCF5047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmHtcMDPLiH-1f9d0_gW-mp8uH85_72-9vvt14WHPvm1CKCv43fayeNKVzvkUPHw4ET7HxHd3MKwcnfYXSZhjQtuzIQeCLN9ryV-JES1O7cu_TQ99LC2Kxhba4NEdcSvhF69uofDeuDPV/s640/DSCF5047.JPG" width="640" /></a></div>Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com11tag:blogger.com,1999:blog-1987726879655977323.post-43157540228289762092012-06-04T18:49:00.000+01:002012-06-05T07:27:44.325+01:00Champagne and Raspberry Jubilee Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0bKtA7xH-FRyGLo6cTm8gufeiuP8P6gx_XvNqlz0mmUXHePBrYgwhqFlJ0024wsM__YiPZ_vJAWwH39VusWbY1poCxKbgK0AH8ZgtlaKi6BoFdZ1v7EFltWThyphenhyphenhMHPq-CV39XcMfb37h/s1600/DSCF5085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0bKtA7xH-FRyGLo6cTm8gufeiuP8P6gx_XvNqlz0mmUXHePBrYgwhqFlJ0024wsM__YiPZ_vJAWwH39VusWbY1poCxKbgK0AH8ZgtlaKi6BoFdZ1v7EFltWThyphenhyphenhMHPq-CV39XcMfb37h/s640/DSCF5085.JPG" width="640" /></a></div>
I rarely have the time or the organisational skills required to bake and do posts for holidays and occasions e.g. Halloween, Valentines day, Thanksgiving ... you get the gist. I'm also not that into the royal family - though I do love the extra day of holiday they've given us two years in a row; thanks Queenie! - so it is against all the odds that I actually baked something in honour of the Queen's Diamond Jubilee! Okay, so it's a couple of days late, but who's counting? Plus, this was actually ready yesterday but it was a sad day so posting a celebration recipe wasn't something I really felt like doing.<br />
<br />
I dedicate this post to <a href="http://onadaphotography.net/blog/">Onada</a>; whose favourite books are 'The Other Boleyn Girl' and a book on Marie Antoinette, is <strike>mildly interested </strike>obsessed with the royal family, owns a Kate and Will wedding souvenir mug, and never tires of telling me that if she were queen, she'd send me to the tower as my indifference to the royals constitutes treason. Thank goodness she's not queen!<br />
<br />
Since I had an open bottle of champagne and have been wanting to try <a href="http://www.stylist.co.uk/life/recipes/champagne-and-raspberry-cupcakes">this recipe</a> from Cuckoo's Bakery in Edinburgh via Stylist Magazine, it was the perfect occasion. I'm as indifferent towards champagne as I am the royal family - I'll drink it but I'd never ask for it - but these cupcakes make champagne taste good! You can't taste the champagne in the soft, delicate cake once they've been baked but the flavour is clear in the filling and the frosting. Clear, but not overwhelming and it helps to temper down the sweetness of those two elements of the cupcake. It is an amazing cupcake! Maybe my favourite cupcake I've ever made!<br />
<br />
As you can see, I tried to do the red, white and blue of the British flag but without much success. My cakes turned out pink rather than red and my blue is sky blue rather than navy. Ah well, who cares with cupcakes so good!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTz3wOdHp4HkNLIFc_MOpe8qFwEN364ZpyGETGYljj59ZrAdSJSkJB-aAxpo4oxBdH2Wccjh2KgvtAgKUgnqSJZgA-lda3cqObPPR-Yfd4gQghLuHk7gJtJTzD0P1H2oqhbrPjB4m6_h2E/s1600/DSCF5086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTz3wOdHp4HkNLIFc_MOpe8qFwEN364ZpyGETGYljj59ZrAdSJSkJB-aAxpo4oxBdH2Wccjh2KgvtAgKUgnqSJZgA-lda3cqObPPR-Yfd4gQghLuHk7gJtJTzD0P1H2oqhbrPjB4m6_h2E/s640/DSCF5086.JPG" width="640" /></a></div>
<br />
<b>Ingredients</b><br />
<br />
160g unsalted butter<br />
160g caster sugar<br />
170g plain flour<br />
2 1/2 tsps baking powder<br />
3 large eggs, room temperature<br />
3 tbsps champagne<br />
<br />
125g unsalted butter at room temperature<br />
275g icing sugar, sifted<br />
4 tbsps champagne<br />
<br />
8 tbsps raspberry jam<br />
4 tbsps champagne<br />
<ol>
<li><b>For the cake:</b> Preheat oven to 180C / Gas Mark 4 / 350F. Line a cupcake tin with 12 cupcake cases</li>
<li>Cream the butter and sugar for two minutes using an electric mixer</li>
<li>Crack the eggs into a jug and lightly beat them, add the champagne to them</li>
<li>Combine the flour and baking powder in a bowl and add to creamed butter and sugar mixture</li>
<li>Add the egg and champagne to the bowl</li>
<li>Mix them at a medium speed for two minutes, scraping down the bowl as necessary</li>
<li>Divide the batter among liners and bake for 18 minutes. Insert toothpick to test. They are ready if the toothpick comes out clean. Remove from oven and leave to cool on a rack</li>
<li><b>For the buttercream</b>: Place the butter into a mixing bowl and mix with an electric hand mixer until soft and whippy, about 2 minutes</li>
<li>Sift the icing sugar into the bowl and slowly blend with the mixer. Increase the speed of the mixer slightly and beat together for 4 to 5 minutes, scraping down the side of the bowl as necessary</li>
<li>Add the champagne and mix everything together for a further one minute at a slow speed</li>
<li><b>Filling</b>: Mix the raspberry jam and champagne together in a bowl</li>
<li>Using an apple corer (or just a regular knife as I did), core out the centre of each cooled cake</li>
<li>Using a teaspoon, fill the cored out cake with the champagne jam mixture and replace the cored out sponge back into the cake (You'll probably have to cut off most of the sponge from the middle and only put the cored out top back onto the cupcake)</li>
<li><b>To decorate:</b> Frost each of the cakes with a palette knife or piping bag and nozzle. Decorate with your favourite sprinkles, a cocktail firework or a fresh raspberry.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Cc-bLu2JG5BeoFQNStYPD6KXvnqgLocWtr5cm69JrPXGkcwQvlKKEL5Xs6XY7Sek6H-lXoVNPJmh4eh8Ed6h5WH0lrdzNf-ObL5mZXgMnntn-QRlapFWSIp6pVbwUHQd8oadbWCoRMcb/s1600/DSCF5081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Cc-bLu2JG5BeoFQNStYPD6KXvnqgLocWtr5cm69JrPXGkcwQvlKKEL5Xs6XY7Sek6H-lXoVNPJmh4eh8Ed6h5WH0lrdzNf-ObL5mZXgMnntn-QRlapFWSIp6pVbwUHQd8oadbWCoRMcb/s640/DSCF5081.JPG" width="640" /></a></div>Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com9tag:blogger.com,1999:blog-1987726879655977323.post-51735248989059725242012-06-01T12:39:00.000+01:002012-06-01T12:39:58.084+01:00Spinach and Coconut Milk Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHW0a_7qjSWPfV4GR-NHfQNIudjOaXpqGA9bYjay6cRstN8398ZpwDCyxn1lAICqBxEzr-ex8zFyS9t-LQ0rjoQ3Bexp90QTMN0FY1hpxSjIMWN2apz-ilmUhn4uYhq2x-q11I_gQQ8Z0y/s1600/DSCF5032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHW0a_7qjSWPfV4GR-NHfQNIudjOaXpqGA9bYjay6cRstN8398ZpwDCyxn1lAICqBxEzr-ex8zFyS9t-LQ0rjoQ3Bexp90QTMN0FY1hpxSjIMWN2apz-ilmUhn4uYhq2x-q11I_gQQ8Z0y/s640/DSCF5032.JPG" width="640" /></a></div>
<br />
I think it's time to clear up a rumour. Y'all know what I'm talking about.<br />
The rumour that I don't eat anything but cake! For the record, I am stating that that is categorically untrue!<br />
I eat LOTS of other stuff!<br />
I eat cookies. And brownies. Let's not forget pies and chocolate and Blondies.<br />
So I hope we've settled that pesky little tit bit.<br />
<br />
On the real though (does it make me sound young and hip when I say that because I feel like it does), while I do eat lots of sugar based products, I also eat real food from time to time. But you know what I don't eat much of? Soups. Because let's be honest, they're usually not very tasty. The exception to that rule was Nigerian pepper soup and now, this recipe by <a href="http://www.nigella.com/recipes/view/spinach-and-coconut-milk-soup-909">Nigella Lawson</a> has joined the ranks of soups I love.<br />
<br />
You want to know the best part? No, not that it's heatlhy, although obviously that <i>is</i> an advantage and pretty contrary to everything else on this blog. No, the best bit is that it literally takes 15 minutes to make! And unless you want the chopped chillies in it, there's no chopping involved. It's easy!<br />
<br />
By the way, has anybody read 'The Hunger Games' trilogy? I'm on the last few pages of the last book; The Mockingjay, and I'm not very happy with the way it's ending. Actually, it's downright disappointing. Endings seem to be going through a sucky phase right now. I watched the season finale of Grey's Anatomy the other day and it broke my heart. Why do the writers keep doing this to me?! What do you mean it's not about me?<br />
Anyway, more about The Hunger Games on a later post.<br />
<br />
Enjoy the loooong bank holiday weekend and the Queen's Jubilee celebrations!<br />
<br />
<b>Ingredients</b><br />
<br />
2 x 15ml tbsps Thai green curry paste<br />
400ml can coconut milk (I used light coconut milk)<br />
500g frozen chopped spinach (I found it in the freezer section at Sainsburys)<br />
250ml freshly boiled water<br />
1tsp marigold or other vegetable bouillon powder (I think this would taste awesome if you replaced the water and bouillon powder with fresh chicken or meat stock instead)<br />
1 red chilli, deseeded and chopped, optional<br />
<br />
<br />
<ol>
<li>Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over the heat.</li>
<li>Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite).</li>
<li>Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes.</li>
<li>When serving, if so wished, sprinkle each bowl with chopped red chilli.</li>
</ol>
Serves 2 - 4<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLl0fZ_1dB_S2Zn0yRkC3sQyv6zhAEwPQp0amqZc7tVsCFGYB18ylS-9UDgfJdFGokhmLIgjg3NN5yCpxjGzR67cED1Gqo33POu-HiySxZdDs0zoGTaoCirCVxFFX-iivb0zTxrnJYC-cw/s1600/DSCF5025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLl0fZ_1dB_S2Zn0yRkC3sQyv6zhAEwPQp0amqZc7tVsCFGYB18ylS-9UDgfJdFGokhmLIgjg3NN5yCpxjGzR67cED1Gqo33POu-HiySxZdDs0zoGTaoCirCVxFFX-iivb0zTxrnJYC-cw/s640/DSCF5025.JPG" width="640" /></a>Anonymoushttp://www.blogger.com/profile/10589711420411521622noreply@blogger.com3