tag:blogger.com,1999:blog-12240541178947878442024-03-14T08:42:41.610+00:00Whisk Whisk Whisk!shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-1224054117894787844.post-91314783523471309732012-01-30T15:12:00.001+00:002012-01-30T15:14:27.969+00:00Heritage Lemon Cake<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">It's been a very quick start to 2012, time has flown by so fast that I didn't even realise tomorrow will be the last day of January! So to keep my promise to you, I will write about my amazing new cake tin! :)</span><br />
<br />
<span style="font-family: Arial;">I am in love with this tin.</span><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I have been in love with this cake tin since I discovered the nordicware range years ago, since then I have never fallen out of love with it. Other tins have come and gone, but this is unique and has a special place in my cupboard for it.....</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-F2muPYytAko/TyabWDEHOKI/AAAAAAAAAU0/HYGOCJ4NTcc/s1600/41Xxls0IHbL__SL500_AA300_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" src="http://4.bp.blogspot.com/-F2muPYytAko/TyabWDEHOKI/AAAAAAAAAU0/HYGOCJ4NTcc/s1600/41Xxls0IHbL__SL500_AA300_.jpg" /></a></div><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Oh Heritage Pan, how I love theee [sigh]! And a huuuge thank you to my brother who actually got the tin for me! It was a lovely moment when the cake was baked and we were eagerly anticipating for the cake to cool so we could invert the cake and see the gorgeous creation. It was a true drum roll moment!</span><br />
<br />
<span style="font-family: Arial;">I knew what I wanted to first bake with it from the moment I held the tin, a delicious zingy moist lemon cake!</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yyZHezqCzXI/Tyafew1zyjI/AAAAAAAAAU8/NKUY03QTCOk/s1600/PB242152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="400" src="http://4.bp.blogspot.com/-yyZHezqCzXI/Tyafew1zyjI/AAAAAAAAAU8/NKUY03QTCOk/s400/PB242152.JPG" width="300" /></a></div><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">It was absolutely gorgeous and I received so many compliments that I feel like gifting everyone now with a Heritage Lemon Cake! And can you see the gorgeous stand the cake is on?</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WXPqDtpzU6Q/TyakCiyg99I/AAAAAAAAAVc/rtbjIkGkp30/s1600/PB242146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="300" src="http://1.bp.blogspot.com/-WXPqDtpzU6Q/TyakCiyg99I/AAAAAAAAAVc/rtbjIkGkp30/s400/PB242146.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">It is my equally impressive Cath Kidston cake stand... which I too love! It was a beautiful gift from my beautiful friend Tamz, and I love getting it out and showing it off :)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mX5UFpS0IPk/TyaftX3CnRI/AAAAAAAAAVE/Db5ByaTYWeo/s1600/PB242148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="320" src="http://3.bp.blogspot.com/-mX5UFpS0IPk/TyaftX3CnRI/AAAAAAAAAVE/Db5ByaTYWeo/s320/PB242148.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">SO...... although it is now January and we had some snow only just a few days. I am bringing smiles, sunshine and Spring into my house with this beautiful cake stand and delectable lemon syrup cake!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">The recipe is from my trusted GoodFood magazine and is for a Lemon Drizzle cake which I have adapted as I wanted a shower of icing sugar on top instead of the drizzle icing. In order to keep it moist, I pricked and brushed some lemon syrup on to the cake before inverting and inverted it as soon as it cooled slightly.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Enjoy the recipe 'cos I sure did ;-)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Zingy Moist Lemon Syrup cake </span></div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="http://www.bbcgoodfood.com/recipes/3628/lemon-drizzle-cake"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">http://www.bbcgoodfood.com/recipes/3628/lemon-drizzle-cake</span></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">(with my adaptations</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><u><strong>Ingredients</strong></u></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">340g softened butter <br />
300g caster sugar <br />
lemons , 4 zested and 3 Juiced </span></div><div style="text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6 medium eggs , lightly whisked </span></div><div style="text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">340g self-raising flour </span></div><div style="text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1.5 tsp baking powder </span></div><div style="text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">70g ground almonds <br />
icing sugar</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Lemon syrup:</span></div><div style="text-align: left;"><span style="font-family: Arial;">100g Caster sugar</span></div><div style="text-align: left;"><span style="font-family: Arial;">50 ml fresh lemon juice (2 medium lemons) </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1. Heat the oven to 180C/fan 160C/gas 4. Butter and flour the bundt tin carefully, making sure there are no ungreased areas. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition - don't worry if it curdles. </span></div><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour - 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it. </span><br />
<br />
<span style="font-family: Arial;">3. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil. </span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com2tag:blogger.com,1999:blog-1224054117894787844.post-82152044046944638362011-12-12T22:24:00.000+00:002011-12-12T22:24:11.468+00:00New website<span style="font-family: "Trebuchet MS", sans-serif;">Dear All, </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">So here I am again after a disappearing act! Go on, yell at me, you know you want to! I have missed you all immensely, and just so you know - there's no one else in this relationship, ok? I only have eyes for you :-*</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">I've just been really busy with spurts of procrastination! I just cant help it, do you guys ever feel like that? There's like 101 things on your to-do list but you just cant get on with it. It's like there's an invisible force around you wanting you to sit and take it easy. It's so frustrating.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">And as for the busy stuff, I've been making cakes!! Thats the highlight of my weeks! I get such a sense of achievement from baking that cake to putting the final touches on it. Boy, it's stressful but oh so satisfying once the cake is delivered. I love it!</span><br />
<br />
<span style="font-family: Trebuchet MS;">I have done baking but nothing really new and sadly nothing from my bake list but all that to change in 2012.... I can feel it in my bones, I will be back with a truckload of recipes for you! Ok, maybe more like a mini cooper full of recipes ;-)</span><br />
<br />
<span style="font-family: Trebuchet MS;">So I've been updating my facebook with the pics and now have copied them to a brand spanking new website which I hope you all will check out for me and comment with any suggestions you may have.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="208" oda="true" src="http://2.bp.blogspot.com/-JgWLY0KKMyk/TuZ8WTwBDsI/AAAAAAAAAUs/EA1zQeHr-ew/s320/whisk+webpage1.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I'm gonna love you and leave you now. I promise to update soon with a great tried and tested recipe for you all to try!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">So everyone coming along well with Christmas baking??</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Much love xxx</span></div>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com1tag:blogger.com,1999:blog-1224054117894787844.post-21285372044806424492011-06-21T02:12:00.000+01:002011-06-21T02:13:55.947+01:00While I was gone…..<p> </p> <p>I have no excuses for not blogging other than life took over… Do forgive me, I didn’t mean to leave you in the lurch <em>[hangs head down and gives puppy eyes]…</em></p> <p>It started with me needing to give all my attention to finishing a college course, which I handed in last month, Yay! But then it seemed like I was juggling 101 things at the same time. Mr WWW got a new job which is quite a distance away and therefore means I am on school/nursery runs all the time. And then the cooling fan on my oven went haywire! It just does not switch off, at all!! So we had to manually unplug it at the back of the cooker. That had me depressed for a while as I couldn’t bake <em>[saddens at the memory]</em> but the mastermind that I am, I have found that if I get my daughter’s stepping stool up to the front of the cooker and tilt the cooker forward, I can just about reach the plug and socket! So I’ve now started to plug it in when I need to bake and unplug it half hour after baking…. Will need to do for now!</p> <p align="center"><a href="http://lh4.ggpht.com/-wtfgQETZcvM/Tf_wLgHWh5I/AAAAAAAAAUE/Nf2z-Ub7C3M/s1600-h/IMAG0168%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0168" border="0" alt="IMAG0168" src="http://lh6.ggpht.com/-6pFSPCCtKYA/Tf_wMW7hqJI/AAAAAAAAAUI/jhtZExKJGVc/IMAG0168_thumb%25255B3%25255D.jpg?imgmax=800" width="320" height="480"></a></p> <p>A couple of months ago I purchased a giant cupcake tin, they look sooo good I just couldn't resist! And I had my first chance to use it for a birthday order. I had loads of fun and was very happy with the end result of a shabby chic style cake!</p> <p><a href="http://lh5.ggpht.com/-NnRiHedq_FQ/Tf_wNIKtxWI/AAAAAAAAAUM/E3FNSF-T7Nc/s1600-h/IMAG0169%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMAG0169" border="0" alt="IMAG0169" src="http://lh3.ggpht.com/-Sqj4wEEo1To/Tf_wNyUsKmI/AAAAAAAAAUQ/ob0NNxQ-gj4/IMAG0169_thumb%25255B4%25255D.jpg?imgmax=800" width="640" height="427"></a></p> <p>It was such a hit on Facebook (find me and “like” me on <a href="http://www.facebook.com/whiskwhiskwhisk">www.facebook.com/whiskwhiskwhisk</a> ) that it was shortly followed by another order of a giant cupcake and 50 matching cupcakes for a wedding mendhi party!!</p> <p align="center"><a href="http://lh4.ggpht.com/-Fn-Fvzsupgc/Tf_wPPx4Y8I/AAAAAAAAAUU/SF9ZlFXUF20/s1600-h/P4151829%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="P4151829" border="0" alt="P4151829" src="http://lh3.ggpht.com/-_gW8SxNroeE/Tf_wP06I48I/AAAAAAAAAUY/tmYYF9Gqc9M/P4151829_thumb%25255B2%25255D.jpg?imgmax=800" width="360" height="480"></a></p> The theme was green, red and gold. The bride was very pleased with the results! <a href="http://lh3.ggpht.com/-_OsYJ3Ni6DY/Tf_wREKj1JI/AAAAAAAAAUc/-FqU8E1o6ZM/s1600-h/P4151841%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="P4151841" border="0" alt="P4151841" src="http://lh5.ggpht.com/-ZGkfTT2otc8/Tf_wSItd_2I/AAAAAAAAAUg/daWTW0yL0gs/P4151841_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="480"></a> <p>Very glitzy, sparkly and hopefully captured the Indian influences. </p> <p><a href="http://lh4.ggpht.com/-JnbSn-D_D-w/Tf_wT54pUoI/AAAAAAAAAUk/HCueVXpPbUI/s1600-h/P4151847%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="P4151847" border="0" alt="P4151847" src="http://lh5.ggpht.com/-EeR1siKVKps/Tf_wU2xSV6I/AAAAAAAAAUo/Roi9BLyxa0g/P4151847_thumb%25255B2%25255D.jpg?imgmax=800" width="640" height="480"></a></p> <p>I even found a designer piece of chiffon material that happened to match the cake quite well….!</p> <p> </p> <p>I hope you have now forgiven me and we can start again, what you say??? I shall be taking part in this month’s Daring Baker’s Challenge and I sure have missed my fellow Daring Bakers! Cant wait to start rocking and rolling baby!!</p> shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com4tag:blogger.com,1999:blog-1224054117894787844.post-11893273911823800712011-04-06T15:05:00.000+01:002011-04-06T15:08:24.827+01:00Biscuit Joconde Imprime with Double Chocolate Mousse Entremet<p>A bit of a mouthful, hey? Well, let me tell you – once you’ve tried a slice of this pure happiness, you’re gonna want to learn the name too double-quick!</p> <p><a href="http://lh3.ggpht.com/_nvcxqw-geBw/TZxzviQMJtI/AAAAAAAAATk/hpqpHU_v6D8/s1600-h/P2241810%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="OLYMPUS DIGITAL CAMERA " border="0" alt="OLYMPUS DIGITAL CAMERA " src="http://lh4.ggpht.com/_nvcxqw-geBw/TZxzwr4JhRI/AAAAAAAAATo/oRVvXFu-jp0/P2241810_thumb%5B2%5D.jpg?imgmax=800" width="640" height="480"></a></p> <p>In other words, a sponge cake where a pattern is imprinted in it and is used to create the surrounding shell of a filled dessert.</p> <p>This was the Daring Baker’s Challenge for January 2011. When I saw the challenge, I was soo excited. How fancy schmancy is this for a dinner party! It’s a pure showstopper and you can play around with the cake wrap with colours, designs and size. The choices were countless. Unfortunately, I couldn’t do the challenge as I had to travel to South England when we heard my Grandma had had a brain haemorrhage and passed away the next day.</p> <p>But I knew it was something that I just had to do at some point and just needed an occasion. I had seen so many amazing pieces of work by all the fellow Daring Bakers, they really had exceled on this challenge. I was in total awe of every single one of them! </p> <p><a href="http://lh4.ggpht.com/_nvcxqw-geBw/TZxzxvSJyiI/AAAAAAAAATs/OqQiejAFCNc/s1600-h/P2241807%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="OLYMPUS DIGITAL CAMERA " border="0" alt="OLYMPUS DIGITAL CAMERA " src="http://lh4.ggpht.com/_nvcxqw-geBw/TZxzyclGvAI/AAAAAAAAATw/3adzG1WHwvw/P2241807_thumb%5B2%5D.jpg?imgmax=800" width="640" height="480"></a></p> <p>I made a gift basket for my sister-in-law’s new addition (see <a href="http://whiskwhiskwhisk.blogspot.com/2011/02/baby-announcement-cupcakes-and-easy.html">Baby Shower cupcakes</a>) but felt a tad bad for the three nephews so I thought I’d make a cake for them. And I knew exactly which cake I wanted to make…</p> <p>I also made it nut-free so my sister-in-law could have some too. That was a bit of a hurdle as the recipe specifically asked for almond/hazelnut meal, and I guess that added to the flexibility needed to wrap the cake around the entremet. I threw caution to the wind and used the recipe for the decor paste (which didn’t need any nuts) to do the design and also the sponge layer. Put it in the oven and prayed to God that it would come out right.</p> <p>And it did. Wahey!!</p> <p><a href="http://lh6.ggpht.com/_nvcxqw-geBw/TZxzzkejGnI/AAAAAAAAAT0/y5wCyROE5-0/s1600-h/P2241804%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="OLYMPUS DIGITAL CAMERA " border="0" alt="OLYMPUS DIGITAL CAMERA " src="http://lh5.ggpht.com/_nvcxqw-geBw/TZxz0cDPBJI/AAAAAAAAAT4/ZVUQvjK9kgU/P2241804_thumb%5B2%5D.jpg?imgmax=800" width="640" height="480"></a></p> <p>Don’t you just love the spun sugar squiggle, love it! And the gold dust, so beautiful with the chocolate ganache layer.</p> <p>It’s not exactly how I had envisioned it as I really wanted the white chocolate mousse showing over the biscuit Joconde imprime but I guess my measurements weren’t right and I needed to make more of the white chocolate mousse than the milk chocolate mousse. Oh well, tasted just as gorgeous. And I would definately like a glossy smooth finish next time.</p> <p><a href="http://lh4.ggpht.com/_nvcxqw-geBw/TZxz1L8_qrI/AAAAAAAAAT8/vxJD8SQVNxY/s1600-h/P2241825%5B5%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="OLYMPUS DIGITAL CAMERA " border="0" alt="OLYMPUS DIGITAL CAMERA " src="http://lh3.ggpht.com/_nvcxqw-geBw/TZxz1z_T6aI/AAAAAAAAAUA/vZjRPCaqNpU/P2241825_thumb%5B2%5D.jpg?imgmax=800" width="640" height="423"></a></p> <p>The layers are (from bottom to top): 1. Biscuit Joconde Imprime 2. Rich dense chocolate cake 3. Milk Chocolate mousse 4. White chocolate mousse 5. Chocolate Ganache</p> <p>I will definately be making this again, possible with a strawberry twist to it. I loooove my strawberries… or maybe something totally wacky. You’ll need to wait and see, lol.</p> <p>The recipe is quite lengthy but don’t let that put you off, it’s so totally worth it!</p> <p>Click down for recipe xx</p> <a name='more'></a> <p><b>Biscuit Joconde Imprime</b><br><b></b><br><b>Joconde Sponge<i> </i></b> <p>85g almond flour/meal <br>75g icing sugar<br>25g cake flour<br>3 large eggs (about 150g)<br>3 large egg whites ( about 90g)<br>10g white granulated sugar or superfine <i>(caster)</i> sugar<br>30g unsalted butter, melted <p><i><br></i> <p>In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later. Sift almond flour, confectioner’s sugar, cake flour. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. ) Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix. Fold in melted butter. Reserve batter to be used later.<br><b>Patterned Joconde-Décor Paste</b><br>200g unsalted butter, softened<br>200g icing sugar<br>7 large egg whites (about 200g)<br>220g cake flour<br>Food coloring gel, paste or liquid <p><b>Cocoa Décor Paste Variation:</b> Reduce cake flour to 170g. Add 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture. <p>Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand) Gradually add egg whites. Beat continuously.Fold in sifted flour.Tint batter with coloring to desired color, if not making cocoa variation. <p><b>Preparing the Joconde and making the pattern</b><br>Spread a thin even layer of décor paste approximately 5 millimeter thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.<br>Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully. Cool. Do not leave too long, or you will have difficulty removing it from mat. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)</p> <p><br><b><b>Preparing the mold for entremets</b></b><br>You can use any type of mold. Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. Cut the parchment paper to the top of the mold. It will be easier to smooth the top of the cake. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.</p> <p><br><b><b>Preparing the Jaconde for Molding</b></b><br>Trim the cake of any dark crispy edges. You should have a nice rectangle shape.Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.) <br>Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.<br>The mold is done, and ready to fill.</p> <p><br><b><i>*Note:</i></b> <i>If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.</i><br><b>Filling Options and Suggestions</b><br>Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded. The fillings that work best are mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.</p> shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com2tag:blogger.com,1999:blog-1224054117894787844.post-42137661961722894152011-03-27T00:59:00.000+00:002011-03-28T02:01:41.278+01:00Daring Baker's March 2011 Challenge: Yeasted Meringue Coffee Cake<p> </p> <p><a href="http://lh6.ggpht.com/_nvcxqw-geBw/TY_aRkEYZ5I/AAAAAAAAASk/d3qurUHIB_Q/s1600-h/cranberryycc%5B6%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="OLYMPUS DIGITAL CAMERA " border="0" alt="OLYMPUS DIGITAL CAMERA " src="http://lh4.ggpht.com/_nvcxqw-geBw/TY_aSG-soSI/AAAAAAAAASo/nvkeeYKa8m4/cranberryycc_thumb%5B3%5D.jpg?imgmax=800" width="640" height="325"></a></p> <p>I’d like to start off by telling you all how much I really enjoyed the challenge! A big big thank you to Jamie and Ria for hosting such an amazing challenge! And a huge thank you to all the brilliant inspiring Daring Bakers for all the hints and tips which ensured my cake turned out delicious!</p> <p>The image I envisaged when I read the title is nowhere near what the cake actually is. I was in for a shock! After reading the ingredients list on the recipe TWICE, I realised there is no coffee in this coffee cake! After a moment or two of realisation, I remembered something my dad had told me once about the coffee cakes he would have in the mornings, they were cakes to be had <u>with </u>coffee but do not actually contain coffee. Hmm…interesting. Will definitely need to give this a try!</p> <p align="center"><strong>The March 2011 Daring Baker’s Challenge was hosted by Ria of </strong><a href="http://riascollection.blogspot.com/"><strong>Ria’s Collection</strong></a><strong> and Jamie of </strong><a href="http://lifesafeast.blogspot.com/"><strong>Life’s a Feast</strong></a><strong>. </strong><strong>Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.</strong> <p align="center">I’m not sure what I really expected with the meringue inside the cake (which was more like brioche – which I LOVE! LOVE! LOVE!). Thinking back, at that time I probably thought it would form a sort of marshmallowy layer inside. But it didn’t take a lot of wondering as by day 2 there were completed challenges up already! <p align="center"><a href="http://lh4.ggpht.com/_nvcxqw-geBw/TY_aTA8E-8I/AAAAAAAAASs/bbD-9l2pnzo/s1600-h/P2271827%5B14%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P2271827" border="0" alt="P2271827" src="http://lh3.ggpht.com/_nvcxqw-geBw/TY_aTqdhICI/AAAAAAAAASw/WeX6ft8aRRA/P2271827_thumb%5B11%5D.jpg?imgmax=800" width="310" height="343"></a> <p>I decided to split the dough three ways and make two sweet and one savoury cake. </p> <p><em>Left - Chocolate chip, hazelnut and orange zest. Middle – Cranberry, pecans, white chocolate chunks, cinnamon and cardamom. Right – Tomato puree, mozzarella, spinach and basil.</em></p> <p>I finished baking them last night at 7.00pm and by 3pm today (as in less than 24 hours!!), the choc chip and the tomato - mozzarella are totally gone. As in there’s no crumbs or evidence of them anywhere. Jamie and Ria, that’s the biggest compliment we can give you! While I had the chance, I sliced up the cranberry yeasted cake and have frozen it in an airtight container <img style="border-bottom-style: none; border-right-style: none; border-top-style: none; border-left-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh4.ggpht.com/_nvcxqw-geBw/TY_aT-p1XLI/AAAAAAAAAS0/3YzNzzVFCa4/wlEmoticon-smile%5B2%5D.png?imgmax=800"> If the freezing turns out well, I am onto a double winner here!</p> <p align="left"><a href="http://lh4.ggpht.com/_nvcxqw-geBw/TY_aVCu834I/AAAAAAAAAS4/8jWpvML5X-g/s1600-h/chocchipycc%5B6%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="OLYMPUS DIGITAL CAMERA " border="0" alt="OLYMPUS DIGITAL CAMERA " src="http://lh4.ggpht.com/_nvcxqw-geBw/TY_aWKEsWzI/AAAAAAAAAS8/IDkMSYYvZHc/chocchipycc_thumb%5B3%5D.jpg?imgmax=800" width="640" height="330"></a></p> <p>I followed a few hints and let the dough rise twice whilst in the bowl and a final time once it was filled. I also used a 2-egg white meringue instead of the three which was just perfect and I had no over-spilling or mess. Hurrah!</p> <p><a href="http://lh5.ggpht.com/_nvcxqw-geBw/TY_aXpHbCPI/AAAAAAAAATA/ItlY_SwS_n0/s1600-h/tomato%20yeasted%5B11%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="tomato yeasted" border="0" alt="tomato yeasted" src="http://lh3.ggpht.com/_nvcxqw-geBw/TY_aYeXOGOI/AAAAAAAAATE/HTnUqbP2evU/tomato%20yeasted_thumb%5B9%5D.jpg?imgmax=800" width="640" height="452"></a></p> <p>According to my hubby, the savoury Yeasted cake tasted like a deep pan pizza all rolled up in a bread. The bread was extremely soft and fluffy and the filling was substantial without being overpowering. (Sidenote: I didn’t put any sugar into the meringue for this one)</p> <p><a href="http://lh4.ggpht.com/_nvcxqw-geBw/TY_aZlLag5I/AAAAAAAAATM/amSO7T4894g/s1600-h/P2271846%5B28%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P2271846" border="0" alt="P2271846" src="http://lh4.ggpht.com/_nvcxqw-geBw/TY_aaZEnvRI/AAAAAAAAATQ/jRC3IsP3OKg/P2271846_thumb%5B19%5D.jpg?imgmax=800" width="640" height="480"></a></p> <p>The baby spinach in the cake was just so delicious – I will definately be making it again. It really did taste like a pizza!</p> <p><a href="http://lh3.ggpht.com/_nvcxqw-geBw/TY_abd3WekI/AAAAAAAAATU/JzMQehicNME/s1600-h/P2271855%5B13%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P2271855" border="0" alt="P2271855" src="http://lh3.ggpht.com/_nvcxqw-geBw/TY_acADvY0I/AAAAAAAAATY/WgIAcECJfAc/P2271855_thumb%5B10%5D.jpg?imgmax=800" width="640" height="480"></a></p> <p>I cannot really comment on how this one tasted because I froze it as soon as I saw the others being snatched up like hot cakes (lol, get it??) but the filling is a guaranteed hit especially with the adding aroma of cinnamon and cardamom. I think my bet is safe with that one!</p> <p><a href="http://lh5.ggpht.com/_nvcxqw-geBw/TY_adJ1lX8I/AAAAAAAAATc/uQsxhUJ0rMU/s1600-h/P2271873%5B16%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P2271873" border="0" alt="P2271873" src="http://lh6.ggpht.com/_nvcxqw-geBw/TY_adxn_i4I/AAAAAAAAATg/nyeYymbuisg/P2271873_thumb%5B13%5D.jpg?imgmax=800" width="640" height="480"></a> </p> <p>This was was just totally amazing. I kid you not, it tasted better than the chocolate chip brioche loaf that I get from our local supermarket and that tastes damn good (so how would you describe something better than “damn good”?). My 2 year old daughter was ripping it apart so she could have just the chocolate bits and my 4 year old had about three slices in one go and she is a fussy eater. Me, I sat down with a nice cup of coffee and and a slice of this delicious, soft, luscious yeasted meringue coffee cake and loved every moment of it… I also decided then, that I would definitely make this exact one for my dad very very soon!</p> <p>I have linked to the original recipe which is actually quite flawless if followed through and obviously please use my suggestions on the extra rise and less meringue if you want to.</p> <p>The meringue is totally absorbed into the dough and cannot be seen once it’s fully baked but I’m sure it holds a significant presence in the cake. </p> <p><a href="http://thedaringkitchen.com/sites/default/files/u11/53_Meringue_Filled_Coffee_Cake-DB_Mar_2011.pdf" target="_blank">Follow this link for the recipe</a> and don’t forget to check out all the fabulous Daring Bakers and their creations <a href="http://thedaringkitchen.com/" target="_blank">here</a></p> shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com19tag:blogger.com,1999:blog-1224054117894787844.post-2936309910112415712011-03-20T00:28:00.003+00:002011-03-21T16:42:50.612+00:00Strawberry cheesecake-inspired cupcakes!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-g_Q6zmYdiZI/TX17M6ePxhI/AAAAAAAAARs/bLrUV7E89C4/s1600/spstcc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" r6="true" src="https://lh4.googleusercontent.com/-g_Q6zmYdiZI/TX17M6ePxhI/AAAAAAAAARs/bLrUV7E89C4/s640/spstcc.jpg" width="640" /></a></div>Be totally honest with yourself and tell me, do you not feel like grabbing that spoon off that plate and devouring that piece of cupcake delight???</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">And then grabbing the rest of the cake too??</div><div class="separator" style="clear: both; text-align: center;">That's how I felt when taking the photo. Sad, I know!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So let me tell you how I done this edible eye-candy.... It all started when a lovely friend of mine gave me 2 packs of these gorgeous chic cupcake/popover/muffin cases...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-ccV7bbcvGaA/TX16-UfRxuI/AAAAAAAAARc/5x_BU4y4okg/s1600/redcases.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://lh4.googleusercontent.com/-ccV7bbcvGaA/TX16-UfRxuI/AAAAAAAAARc/5x_BU4y4okg/s320/redcases.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">They are just so pretty. (They are available currently in IKEA if you fancy some gorgeous cases)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">So then I need to think of something equally gorgeous to bake, to suit the gorgeous cases. I love everything with strawberries so knew I had to incorporate that into the design. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-L1MUfWdfJOw/TX17Cc7Ve5I/AAAAAAAAARg/Oyam8LN3Atw/s1600/chopstbr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://lh4.googleusercontent.com/-L1MUfWdfJOw/TX17Cc7Ve5I/AAAAAAAAARg/Oyam8LN3Atw/s400/chopstbr.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I had a full tub of cream cheese in the fridge and some digestive biscuits. Aha! It's gotta be Strawberry cheesecake style cupcakes. Mamma-mia, it just gotta be done!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-uXee1WU9qO0/TX17V_ClUWI/AAAAAAAAAR0/eK4WzsKKOwk/s1600/stbowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://lh6.googleusercontent.com/-uXee1WU9qO0/TX17V_ClUWI/AAAAAAAAAR0/eK4WzsKKOwk/s400/stbowl.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Fold chopped strawberries into your favourite vanilla cupcake recipe (find the recipe I used at an <a href="http://whiskwhiskwhisk.blogspot.com/2010/10/rainbow-cupcakes.html">earlier post here</a>)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-I4JK1iz21vE/TX17QB4oYEI/AAAAAAAAARw/rf52gKbqS1w/s1600/stbatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://lh6.googleusercontent.com/-I4JK1iz21vE/TX17QB4oYEI/AAAAAAAAARw/rf52gKbqS1w/s400/stbatter.jpg" width="400" /></a></div><br />
Li'l Beauties! Bake for the whole 20 mins.... Sit on your hands if you have to, do the washing, make a list of things to do. But just make sure you're back by 20 minutes!<br />
<br />
Bring them out and let them cool. I've done an earlier post on Vanilla cream-cheese frosting so while they're cooling, go ahead and make the lip-smacking <a href="http://whiskwhiskwhisk.blogspot.com/2010/09/vanilla-cream-cheese-frosting.html">cream-cheese frosting</a>. Trust me, it'll be worth it!<br />
<br />
Oh yeah, and don't forget to crush some digestive biscuits (graham crackers) while you're at it! Up to you how many you want to do, anything from 3-6 biscuits should be fine.<br />
<br />
Once the cupcakes have cooled, smother or pipe some frosting on each cupcake, sprinkle crushed digestives and top with juicy red strawberry halves.<br />
<br />
Et C'est Voila! Bob's your uncle!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-EHtF6GMjfdQ/TYVFyS1akfI/AAAAAAAAAR4/bmkkHNU8a3s/s1600/strawberry+grid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" r6="true" src="https://lh5.googleusercontent.com/-EHtF6GMjfdQ/TYVFyS1akfI/AAAAAAAAAR4/bmkkHNU8a3s/s640/strawberry+grid.jpg" width="640" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Gorgeous cupcakes to suit the gorgeous up-coming weather!!</div><div align="center"><br />
</div><div align="center">Perfect for afternoon tea.... actually any time of the day, week, month really :-)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-vjeaEV8xWTI/TX17FJQBanI/AAAAAAAAARk/Vj4fXXBqhzE/s1600/platterstcc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://lh3.googleusercontent.com/-vjeaEV8xWTI/TX17FJQBanI/AAAAAAAAARk/Vj4fXXBqhzE/s400/platterstcc.jpg" width="400" /></a></div><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
Can't wait for you all to try it and let me know what you think! I'll be right here waiting for ya!!<br />
<a name='more'></a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Strawberry- Cheesecake style cupcakes</strong> (makes 12)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4½oz/120g plain flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5oz/140g caster sugar </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1½ tsp baking powder </div>A pinch of salt <br />
1½oz/40g unsalted butter, at room temperature <br />
4½floz/120ml whole milk <br />
1 egg <br />
¼ tsp vanilla extract <br />
4 medium-sized strawberries, chopped into small pieces<br />
1 quantity cream cheese frosting <br />
3-5 digestive biscuits, crushed<br />
6 strawberries, cut in half<br />
<br />
<strong>Cream Cheese Frosting Recipe:</strong><br />
<br />
1/4 cup (58g) unsalted butter, room temperature <br />
1/4 cup (27g) icing sugar <br />
4oz (115g) cream cheese, room temperature <br />
1/4 teaspoon vanilla extract or any other flavouring<br />
A 12-hole cupcake tray, lined with paper cases <br />
1. Preheat the oven to 170C/325F/gas mark 3.<br />
2. Put the flour, sugar, baking powder, salt and butter in a free-standing electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.<br />
<br />
3. Gradually pour in half the milk and beat until the milk is just incorporated.<br />
<br />
4. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.<br />
<br />
5. Fold in chopped pieces of strawberries<br />
6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. <br />
7. Make frosting: Using electric mixer, beat butter and sugar in large bowl until blended (about 3 mins). Beat in cream cheese, then flavouring. Chill until beginning to firm, about 20 minutes. <br />
<br />
8. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.<br />
9. Pipe or spread cream cheese frosting on each cupcake, sprinkle with as much or as little crushed digestives as you want and top with a strawberry half.<br />
<br />
10. Now. Enjoy!shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com1tag:blogger.com,1999:blog-1224054117894787844.post-68421806644383037202011-02-28T03:14:00.000+00:002011-02-28T03:14:43.704+00:00Baby announcement cupcakes and an easy buttercream recipe<a href="https://lh4.googleusercontent.com/-7SSKvxn7jg8/TWq3Ppkr09I/AAAAAAAAAP0/H37wAvkfVY0/s1600/P1311699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" l6="true" src="https://lh4.googleusercontent.com/-7SSKvxn7jg8/TWq3Ppkr09I/AAAAAAAAAP0/H37wAvkfVY0/s640/P1311699.JPG" width="640" /></span></a> <div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">My sister-in-law has had a baby girl! Yay! She will now be lost in the world of princesses, tiaras, dressing up and then later - handbags, shoes, jewellery etc. It's never-ending! My two daughters have recently taken an interest in nail polish, lord save me!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">So before I get side-tracked. </span></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">My sister-in-law wanted to announce the birth of the baby in a thoughtful way. One which involves something that we share a common interest in.....Cupcakes! Once again - Yay!! Close family and friends would get a box of cupcakes with a tag announcing the birth. Erm....the final figure was 110 cupcakes in total. No pressure :-/ </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">4 vanilla cupcakes and 2 raspberry cupcakes.</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-H4D9fa8TSbk/TWq3ADpGOoI/AAAAAAAAAPk/P9p9k_hIRj0/s1600/P1311708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" l6="true" src="https://lh5.googleusercontent.com/-H4D9fa8TSbk/TWq3ADpGOoI/AAAAAAAAAPk/P9p9k_hIRj0/s400/P1311708.JPG" width="400" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;"></span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">There was madness, there was mayhem. But the end product was worth it all!</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">The madness happened the night before when I received a text from my post-labour, still pregnancy hormonal and sleep-deprived sister-in-law. It read "It's all going wrong.".</span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">We had decided to divide the baking of the cupcakes between us and bake them the night before. That meant 55 cupcakes each (I preferred to see it more as 2 large batches of cake mixture) and definately psychologically seemed more manageable.</span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">My cupcakes were going well and stress-free. I rang my sister-in-law to find out what was going wrong. I wasn't prepared for what she was about to say - "Erm...I think I forgot to put margarine in the cupcake batter. The cupcakes seem quite dry."</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">(cough cough - ahem) LOL.</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Then she says, " I think I forgot to give sugar in the other batch." </span></div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">LOOOL!</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Poor woman, I told her to go to bed!</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-8uazk6NMhfo/TWq_pYbMNyI/AAAAAAAAAP4/aV5jJvrsYow/s1600/P1311696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" l6="true" src="https://lh4.googleusercontent.com/-8uazk6NMhfo/TWq_pYbMNyI/AAAAAAAAAP4/aV5jJvrsYow/s400/P1311696.JPG" width="400" /></span></a></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"> We had a good laugh about it and we both had made more than 55 each so it was fine. We had decided on the basic easy buttercream because we wanted something that would pipe well, easy to make and would last for a while.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">More than anything, we had fun making these even though it was a very long and chaotic process and we can happily look back and laugh now. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-PkykHp9BSyI/TWq3C9ooN4I/AAAAAAAAAPo/JjlJmusIYW0/s1600/P1311697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" l6="true" src="https://lh6.googleusercontent.com/-PkykHp9BSyI/TWq3C9ooN4I/AAAAAAAAAPo/JjlJmusIYW0/s320/P1311697.JPG" width="320" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">The buttercream piped quite nicely and the trick was to get enough milk in there to give the buttercream icing the perfect, smooth consistency. There are a few different ratios out there for butter to icing sugar. I prefer the ratio of 1:2 so the icing sugar is double the weight of the butter because it's alot more smooth. And this is the one that you will find when you click down. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">See you soon xx</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><strong>Easy buttercream icing - </strong>makes 12 cupcakes<strong></strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><span style="font-family: Verdana, sans-serif;">140g/5oz butter, softened</span><br />
<span style="font-family: Verdana, sans-serif;">280g/10oz icing sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1-2 tbsp milk</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp vanilla or chosen flavouring</span><br />
<span style="font-family: Verdana, sans-serif;">few drops food colouring</span><br />
<strong><span style="font-family: Verdana, sans-serif;">Preparation method</span></strong><br />
<span style="font-family: Verdana, sans-serif;">1.Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. <span style="color: red;">Cover bowl with a tea towel or similar or you'll be in the middle of a cloud of icing sugar!!</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in some more milk, if necessary, to loosen the mixture.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Stir in the food colouring (optional) and flavouring until well combined.</span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com12tag:blogger.com,1999:blog-1224054117894787844.post-5103719956444784102011-02-15T20:33:00.000+00:002011-02-15T20:33:14.519+00:00Cheesecake Bars<span style="font-size: large;">Sincere apologies for the lengthy break, I didn't mean to. I did miss blogging while I was away. </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">The thing is, my grandma passed away. She was so dear to me, it still pains me now when I realise she's gone. Luckily we were all around her in her last moments and have had a share of her love and kindness. She really was one of a kind.</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">While I'm writing this, I cant help thinking about her love for a piece of sponge cake whilst still warm from the oven. Will be doing the victoria sponge cake post soon.</span><br />
<br />
<span style="font-size: large;">But now, for my first (fashionably late) entry of 2011, I bring you Strawberry-vanilla cheesecake bars which has been patiently waiting on my to-bake list for a while!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pR0tKV3nEH0/TVrLQMyR-nI/AAAAAAAAAPM/quYsAV_X508/s1600/cheesecakebar4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" h5="true" height="300" src="http://1.bp.blogspot.com/-pR0tKV3nEH0/TVrLQMyR-nI/AAAAAAAAAPM/quYsAV_X508/s400/cheesecakebar4.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">With a chocolate digestive crumb base, a creamy vanilla cheesecake filling and a ruby red strawberry jelly glaze, it was striking in a simple form.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-M8GsMlhTPF0/TVrLUIyarsI/AAAAAAAAAPQ/ck7zfZvX7qk/s1600/cheesecakebar1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" h5="true" height="400" src="http://4.bp.blogspot.com/-M8GsMlhTPF0/TVrLUIyarsI/AAAAAAAAAPQ/ck7zfZvX7qk/s400/cheesecakebar1.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">These bars were made for a friend who had just returned from overseas and I knew she loved my sweet treats! I can confirm that they were well received and enjoyed by the recipient and her husband.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XUjUqzjCFWM/TVrLXe9siVI/AAAAAAAAAPU/9fQnNPcvQgM/s1600/cheesecakebar2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" h5="true" height="400" src="http://1.bp.blogspot.com/-XUjUqzjCFWM/TVrLXe9siVI/AAAAAAAAAPU/9fQnNPcvQgM/s400/cheesecakebar2.jpg" width="300" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">I chose to make a baked cheesecake so the filling would be more firmer. It was the safe option seeing that I would need to pour quite warm, if not hot, strawberry jelly on top.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">The jelly didn't seep into the cheesecake filling, unlike all the nightmares I was imagining. It came out surprisingly quite well. Probably next time, I will play around with flavours and colours and maybe even try mini bites to put in cupcake cases but soo glad I can tick that off the list now, phew!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">I'm back to blogging now so hope to catch up on all the blogs soon. xx </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Find the recipe after the jump</span></div><br />
<a name='more'></a><br />
Strawberry-vanilla cheesecake (source: <a href="http://www.bbcgoodfood.com/recipes/3636/baked-vanilla-cheesecake">BBC GoodFood</a>)<br />
<br />
<u><strong>Ingredients:</strong></u><br />
8 digestive biscuits <br />
<br />
50g butter , melted <br />
600g cream cheese<br />
2 tbsp plain flour <br />
175g caster sugar <br />
vanilla extract <br />
2 eggs , plus 1 yolk <br />
142ml pot soured cream<br />
<br />
1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin <span style="color: red;">(or as I did, in a 9 x9 square cake tin lined with greaseproof paper coming over the edge so it will be easy to lift out) </span>and bake for 5 minutes, then cool. <br />
<br />
2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool and refrigerate overnight.<br />
<br />
<span style="color: red;">3. Dissolve a packet of strawberry jelly with just boiled water in a glass jug and stir. Leave to cool slightly, and pour over the chilled cheesecake. Once jelly has set, lift the greaseproof paper with the cheesecake and slice into oblong pieces. You will need to wipe the knife after every slice. And voila!</span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com2tag:blogger.com,1999:blog-1224054117894787844.post-63346284192089216382010-12-28T00:07:00.003+00:002010-12-28T01:54:33.953+00:00Daring Baker's December 2010 Challenge: Stollen Wreath<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TRkqq-1gNxI/AAAAAAAAAOw/TzMycl7FsR0/s1600/stollenholly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TRkqq-1gNxI/AAAAAAAAAOw/TzMycl7FsR0/s400/stollenholly.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Didn't think I would like it....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm weird. I don't like raisins, sultanas or currants. I don't like candied peel either.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You probably guessed - I'm not a fruitcake person.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TRkrfxXcz5I/AAAAAAAAAPA/JLT6VYYsVuM/s1600/stollen5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TRkrfxXcz5I/AAAAAAAAAPA/JLT6VYYsVuM/s400/stollen5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">But there was loads of fellow Daring Bakers who don't like raisins! And there's me thinking I was a rare breed! And on the forum there were so many ideas flying around for ideas without the usual dried suspects and I was liking it!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TRkrlJXGFlI/AAAAAAAAAPE/SZfU8uBm54s/s1600/stollen6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TRkrlJXGFlI/AAAAAAAAAPE/SZfU8uBm54s/s400/stollen6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I needed to take something in to my daughter's last week of nursery before the holidays. So the stollen seemed like the best idea. I decided to make a date, cranberry, marzipan and cinnamon stollen. I soaked the dates and cranberries in orange juice with some orange zest overnight with a cinnamon stick. It turned out very heavy once baked and quite dense :-(</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">But I brushed the melted butter on top and the several dustings of icing sugar hoping it will soften the stollen but it didn't unfortunately. I'm sure I followed the recipe but I was rushing things so I can't blame the recipe! I couldn't give that in to the teachers! Instead I went for the easy and chilled out route of a tin of chocolates. Bet they weren't expecting that from moi, Mrs WWW!</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TRkrURK6kPI/AAAAAAAAAO4/WQ1D1AXOkNc/s1600/stollenorange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TRkrURK6kPI/AAAAAAAAAO4/WQ1D1AXOkNc/s400/stollenorange.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">The next morning I must've woke up on the 'good' side of bed. I went downstairs and decided to saw into the stollen for breakfast. I used my Kitchen Devils serrated knife and managed to slice up nice thick, even slices. I then toasted them up golden brown and crisp.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TRkrcMR3wiI/AAAAAAAAAO8/r-o13mgcgrM/s1600/stollenbuttered.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TRkrcMR3wiI/AAAAAAAAAO8/r-o13mgcgrM/s400/stollenbuttered.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I then buttered them well with salted butter to add flavour to the sweet bread. I had grated the marzipan into the stollen dough to have it distributed throughout the bread and you can see the flecks in the picture. I loved that touch.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And would you believe it?!! </div><div class="separator" style="clear: both; text-align: center;">It. Was. Absolutely. Gorgeous!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Seriously, I'm not even kidding. They were soooo delish.... I feel like lickin' my lips as I type...mmmm.... </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And the lovely icing top slightly caramelised accentuated the sweetness with the salted buttery gorgeousness. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TRkq-H1ZfmI/AAAAAAAAAO0/XrgCOaW2gJM/s1600/stollenorangecloseup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TRkq-H1ZfmI/AAAAAAAAAO0/XrgCOaW2gJM/s320/stollenorangecloseup.jpg" width="320" /></a></div><br />
I will be definitely be doing this again with different flavour variations and a thorough read of the recipe instructions. <br />
I wont be adding the recipe below as it is quite lengthy but you can find the recipe in the link below with tips as well as seeing all the lovely and well-executed challenges from my fellow daring bakers.<br />
<br />
<a href="http://thedaringkitchen.com/recipe/christmas-stollen">CLICK HERE FOR THE DARING BAKERS CHALLENGE STOLLEN RECIPE</a>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com7tag:blogger.com,1999:blog-1224054117894787844.post-57842122670387413162010-12-18T21:19:00.001+00:002010-12-21T17:59:15.463+00:00Chocolate and Hazelnut Sandwich cookiesAbout time, right?<br />
<br />
My sincere apologies for not blogging for 3 whole weeks, truth is I thought it had only been just past one week since I wrote the Daring Baker's Crostata post. <br />
<br />
But I'm gonna make it up to you right now. I sure am! Have a look at these.....:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TQ0ABlN9_9I/AAAAAAAAAOY/y-NkolJ7rNs/s1600/hazelnutcookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TQ0ABlN9_9I/AAAAAAAAAOY/y-NkolJ7rNs/s400/hazelnutcookies2.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;">I present to you <u>Hazelnut Sandwich Cookies</u>!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I found this recipe at a blog by the lovely Allison called <a href="http://dolcettoconfections.blogspot.com/">Dolcetto Confections</a>, all her posts are simply drool-worthy but once I saw the post on the Hazelnut cookies, I knew I just had to try it! So many reasons for wanting to try them now:</div><div class="separator" style="clear: both; text-align: left;">1. It's very cold outside, the best way to relax at home is a nice cup of coffee and a nutty chocolate cookie</div><div class="separator" style="clear: both; text-align: left;">2. they look so pretty when given as a gift, with a few being held together with ribbon</div><div class="separator" style="clear: both; text-align: left;">3. And the time was right because I was going to visit a friend the next day.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I wasn't wrong. Because I tried one.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TQ0AFuK-PmI/AAAAAAAAAOc/HMMU9MaiErg/s1600/hazelnutcookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TQ0AFuK-PmI/AAAAAAAAAOc/HMMU9MaiErg/s400/hazelnutcookies3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They were so noticeably aromatic, the nutty smell was so perfect, so right...mmmmm....</div><div class="separator" style="clear: both; text-align: left;">I sooo could've had another one. But I didnt.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Well not then anyway because I was yet to sandwich them with the hazelnut-chocolate filling. Not that they need sandwiching, these cookies are just so scrummy all on their own!</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TQ0AT9HN4fI/AAAAAAAAAOk/x9MPihbfaZg/s1600/hazelnutcookies4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" n4="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TQ0AT9HN4fI/AAAAAAAAAOk/x9MPihbfaZg/s400/hazelnutcookies4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">And how was it? I hear you ask. It was the perfect combination. I mean you can ask anyone, even a stranger on the street (I would suggest you <em>don't</em> ask a stranger on the street) and they would tell you that hazelnut and chocolate go together like how salt and pepper go together, how cheese and tomato go together, how Laurel and Hardy go together - one always complements the other.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" n4="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TQ0ANbwY8TI/AAAAAAAAAOg/O4I6sm3t2Yo/s320/hazelnutcookies5.jpg" width="320" /><img border="0" height="240" n4="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TQz_7y9JMdI/AAAAAAAAAOU/ZpNUHjo4YGk/s320/hazelnutcookies1.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Mr WWW prefered them before they were sandwiched but he's not a sweet person (ppor guy, doesn't know what he's missing!). They were really delicious and would be well received by any sweet-loving person. My friend loved them and I would certainly have a stash of these in my kitchen all the time if I could.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Talking about cookies in the kitchen, if I listen really really carefully I can hear the stash of hazelnut cookies that are in my biscuit tin right now calling me..... Must dash!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Make sure to try these gorgeous cookies. xx</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><b>Chocolate Hazelnut Cookies</b></span> </div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><i>slightly adapted</i> from </span><a href="http://www.foodandwine.com/recipes/hazelnut-nutella-sandwich-cookies"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="color: blue;">Food & Wine</span></span></a> & <a href="http://dolcettoconfections.blogspot.com/">Dolcetto Confections</a><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><i></i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><i>makes</i> about 6 dozen cookies</span> </div><div> </div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><b>Ingredients</b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2/3 cup hazelnuts, toasted and cooled</span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2 1/2 cups all-purpose flour</span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon table salt</span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2 sticks (8oz) unsalted butter</span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 1/4 cups granulated sugar <span style="color: red; font-size: x-small;">(next time I will add just 1 cup of sugar instead to add a bit of saltiness)</span></span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 large egg yolk</span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon vanilla extract</span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Nutella, for spreading</span></div><div></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><b>Preparation Instructions</b></span></div><ol><li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 degrees farenheit / 180 degrees celsius / gas mk 4. </span></li>
<li><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #010101; line-height: 16px;">In a food processor, finely grind hazelnuts. </span></span></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="color: #010101; line-height: 16px;">In a medium bowl, whisk flour with the ground nuts, baking soda and salt.</span></span></div></li>
<li><span class="Apple-style-span" style="color: #010101; line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. </span></span></li>
<li><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #010101; line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. </span></span></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #010101; line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Beat in the dry ingredients at medium-low speed. </span></span></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #010101; line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.</span></span></div></li>
<li> <span class="Apple-style-span" style="color: #010101; line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Re-roll scraps as needed.</span></span></li>
<li><span class="Apple-style-span" style="color: #010101; line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span></span><span class="Apple-style-span" style="color: #010101; line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Bake the cookies until golden, about 20 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.</span></span></li>
<li><span class="Apple-style-span" style="color: #010101; line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span></span><span class="Apple-style-span" style="color: #010101; line-height: 16px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Sandwich the cooled cookies with Nutella or another chocolate spread.</span></span></li>
</ol>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com2tag:blogger.com,1999:blog-1224054117894787844.post-69856586529408462112010-11-27T23:59:00.006+00:002010-11-28T16:52:53.886+00:00Daring Bakers Challenge November 2010: Crostata<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TPHMgzkzo1I/AAAAAAAAAN4/dWwthWU8dT8/s1600/crostata4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TPHMgzkzo1I/AAAAAAAAAN4/dWwthWU8dT8/s400/crostata4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Gosh, I am so glad that I joined the Daring Bakers because I am really enjoying myself month after month. This month was no exception. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em>The 2010 November Daring Bakers’ challenge was hosted by Simona of <a href="http://briciole.typepad.com/">briciole</a>. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://2.bp.blogspot.com/_nvcxqw-geBw/TPHMMBrDrTI/AAAAAAAAAN0/AxN7axN2BDI/s1600/crostata3.jpg" imageanchor="1" style="cssfloat: undefined;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TPHMMBrDrTI/AAAAAAAAAN0/AxN7axN2BDI/s320/crostata3.jpg" width="320" /></a><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TPHMHue_A6I/AAAAAAAAANs/piz7VmU2HG8/s1600/crostata1.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TPHMHue_A6I/AAAAAAAAANs/piz7VmU2HG8/s320/crostata1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">After two initial days of surfing the net, nail-biting, surfing the net again, sleepless nights - ok ok, I'm exaggerating ( I love my sleep - especially in this sudden freezing weather!) - I decided I would bake the crostata using version 1 of the pasta frolla (both versions can be found by clicking the link below). </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TPHMJoOwvKI/AAAAAAAAANw/jwwi2BDC1l8/s1600/crostata2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TPHMJoOwvKI/AAAAAAAAANw/jwwi2BDC1l8/s400/crostata2.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">With great hints and tips given by the ever-so-lovely <a href="http://audaxartifex.blogspot.com/">Audax</a>, I was confident enough about the pastry case. I absolutely love creme patisserie so any chance for me to use it I would! And then, like I wasn't chuffed with my plan as it is, I found <a href="http://en.petitchef.com/recipes/you-want-pies-with-that-flower-apple-tart-fid-499427">this</a> design (didnt use the recipe though) for an apple rossette on a pie. Well..... thats like a cherry on top!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> I was soo happy with coming up with that, I might as well not have actually baked it. Was totally exhausted by all that researching, could've done with someone making me a crostata! :-)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TPHL_FgdELI/AAAAAAAAANo/0GhoMn6LYEo/s1600/apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" ox="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TPHL_FgdELI/AAAAAAAAANo/0GhoMn6LYEo/s400/apple.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">There's my baby daughter trying to run off with one of the apple just when I was getting ready to take a shot of the apples with the crostata! Guess it's keeping it real, lol. </div><div></div>Anyway, the pasta frolla dough is sufficient to line and cover a 23cm flan tin. Seeing that I wasn't covering the crostata and I really wanted to try out these figs that I had bought the day before, I decided to halve the dough and make two 20cm tin crostatas. One being my beautiful apple rosette crostata and the other being a fig frangipane crostata. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TPHMuRHl-hI/AAAAAAAAAOA/8c2ySLbm4Kk/s1600/figcrostata1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TPHMuRHl-hI/AAAAAAAAAOA/8c2ySLbm4Kk/s400/figcrostata1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I got the recipe online at FoodLovers but had to cut down on the amounts. It looked gorgeous when it came out of the oven, the gorgeous almondy aroma is totally irresistable but even more then whenn combined with the pastry.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TPHM1i_rPhI/AAAAAAAAAOE/0xGqG8zIv38/s1600/figcrostata2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TPHM1i_rPhI/AAAAAAAAAOE/0xGqG8zIv38/s400/figcrostata2.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TPHMlq67loI/AAAAAAAAAN8/HrOAZ_zOL2k/s1600/fig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TPHMlq67loI/AAAAAAAAAN8/HrOAZ_zOL2k/s400/fig.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div>I didn't try the fig frangipane crostata, I rather saved it for a lovely brother-in-law who I knew would appreciate it. The apple rosette crostata with the creme patisserie filling on the other hand.....? Let's just say that I wasn't that willing to share ;-)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I'm so glad I got to try this out, the variations are countless and you can really play around with flavours or use your ultimate favourite. If you do try this out, make sure to check out <a href="http://audaxartifex.blogspot.com/2010/11/daring-bakers-november-2010-challenge_27.html">Audax</a>'s tips, such as grating the butter and then freezing it before rubbing with the flour. Genius!!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Thank you Simona and a well done to all the other Daring Bakers xx</div><a name='more'></a><br />
<br />
<strong>Pasta Frolla Version 1</strong><br />
Ingredients:<br />
• 100g caster sugar <br />
• 235 g all-purpose flour<br />
• a pinch of salt<br />
• 115g cold unsalted butter, cut into small pieces <br />
• grated zest of half a lemon <br />
• 1 large egg and 1 large egg yolk, lightly beaten in a small bowl<br />
<br />
Method: <br />
1. Whisk together sugar, flour and salt in a bowl <br />
2. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. <br />
3. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it <span style="color: #cc0000;">(reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).</span><br />
4. Add the lemon zest to your flour/butter/egg mixture<br />
5. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips. <br />
6. Knead lightly just until the dough comes together into a ball<br />
7. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight. <br />
<br />
<strong>Pasta Frolla version 2</strong> <br />
<br />
Ingredients <br />
<br />
• 75 g caster sugar<br />
• 65g all-purpose flour<br />
• 65g whole-wheat pastry flour <br />
• 28g almond flour, or almond meal, or coconut flour<br />
• 28g whole-grain barley flour or all-purpose flour <br />
• a pinch of salt<br />
• 85g cold unsalted butter, cut into small pieces <br />
• 1 large egg, lightly beaten<br />
• 1/4 teaspoon vanilla extract<br />
<br />
Method:<br />
1. Whisk together sugar, flours and salt in a bowl.<br />
2. Rub or cut the butter into the sugar and flour mixture until it has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice. <br />
3. Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.<br />
4. Use a fork to incorporate the liquid into mixture and then use your fingertips. <br />
5. Knead lightly just until the dough comes together into a ball.<br />
6.Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.<br />
<br />
<br />
<br />
<a href="http://en.petitchef.com/recipes/you-want-pies-with-that-flower-apple-tart-fid-499427">Apple Rosette design </a><br />
<br />
<strong>Creme Patisserie recipe (Makes about 1 cup) from Joy Of Baking</strong><br />
1 1/4 cups (300 ml) milk <br />
1/2 vanilla bean, split lengthwise <br />
3 large egg yolks <br />
1/4 cup (50 grams) granulated white sugar <br />
1/8 cup (20 grams) all-purpose flour <br />
3 tablespoons (20 grams) cornstarch (corn flour)<br />
<br />
Method: <br />
<ol><li>In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.</li>
<li>Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) </li>
<li>Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture.</li>
<li>Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir. </li>
<li>Remove from heat and immediately whisk in the liqueur (if using). Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.</li>
</ol><strong>Fig Frangipane filling (sourced from foodlovers.co.nz)</strong><br />
125 g unsalted butter <br />
125 g caster sugar <br />
2 eggs <br />
125 g ground almonds (almond meal) <br />
1 tablespoon plain flour <br />
5 ripe figs <br />
Icing sugar for dusting <br />
<ol><li>Preheat oven to 180 C.</li>
<li>Line a 24 cm tart pan with the pasta frolla and bake blind for 15 minutes. Remove from the oven and allow to cool.</li>
<li>Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Mix in the almonds and flour.</li>
<li>Spoon frangipane into the pastry shells. Slice figs cross ways and place them over the batter.</li>
<li>Bake for 30 minutes until frangipane is golden and set.</li>
</ol>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com9tag:blogger.com,1999:blog-1224054117894787844.post-49889385799518563752010-11-19T23:27:00.006+00:002010-11-20T13:19:03.351+00:00Cupcakes for Eid!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TObtDX1KDSI/AAAAAAAAANE/7rU1hEjbHw8/s1600/PA281654-copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TObtDX1KDSI/AAAAAAAAANE/7rU1hEjbHw8/s400/PA281654-copy.jpg" width="400" /></a></div><div style="text-align: center;"><br />
It was Eid this week - one of the biggest celebrations in the Islamic calendar. And as it is for Christmas, the preparation was manic! A whole load of gift shopping, making freeze-ahead finger foods, bake-ahead cookies and edible gifts (sorry no posts about those guys, they were often done late into the night with tired, droopy eyes!). And best thing of all.....I had a cupcake order!!! Yay!!<br />
<a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TOWkoYaovdI/AAAAAAAAAMw/T_Xu6tbd00M/s1600/ccakes.jpg"><img border="0" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TOWkoYaovdI/AAAAAAAAAMw/T_Xu6tbd00M/s400/ccakes.jpg" /></a></div><div style="text-align: center;"><br />
The order was for 24 cupcakes with 3 different flavours, I could make whatever I like but one of the flavours was to be chocolate as I was told the recipient liked her share of chocolate. Good. She can be my friend. We certainly have a good starting point for a friendship! ;-)</div><div style="text-align: center;"><br />
<a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TObutJmEGQI/AAAAAAAAANM/1cmNAeAmxwg/s1600/PA281641.JPG"><img border="0" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TObutJmEGQI/AAAAAAAAANM/1cmNAeAmxwg/s400/PA281641.JPG" /></a></div><div style="text-align: center;">The chocolate cake was a very rich, moist chocolatey one and the buttercream was a chocolate fudge frosting, both together made it a chocoholic's dream! </div><div style="text-align: center;"><br />
<a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TObsliFDbwI/AAAAAAAAAM0/YwfFnTjYlqA/s1600/chocfudgecc.jpg"><img border="0" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TObsliFDbwI/AAAAAAAAAM0/YwfFnTjYlqA/s400/chocfudgecc.jpg" /></a></div><div style="text-align: center;"><br />
Do you like the fondant blossoms? I think the contrast of the pink goes well with the dark brown swirl. </div><div style="text-align: center;"><br />
<a href="http://2.bp.blogspot.com/_nvcxqw-geBw/TObsrQzVM-I/AAAAAAAAAM4/6Byk4LLMnh4/s1600/boxcc.jpg"><img border="0" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TObsrQzVM-I/AAAAAAAAAM4/6Byk4LLMnh4/s400/boxcc.jpg" /></a></div><div style="text-align: center;">Once they were packed, I felt a sense of relief. I was happy with them and most of all, I wanted the recipient to be happy with them!</div><div style="text-align: center;"><br />
The second type of cupcakes I chose was carrot cupcakes with a orange-cinnamon cream-cheese buttercream. The carrot cupcakes were made using my favourite recipe (can be found on an earlier post), frosted in a rose swirl and dusted with ground cinnamon and a handmade fondant carrot.</div><div style="text-align: center;"><br />
<a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TObswRrimdI/AAAAAAAAAM8/o_hV0Fxu5cw/s1600/carrot+cc.jpg"><img border="0" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TObswRrimdI/AAAAAAAAAM8/o_hV0Fxu5cw/s320/carrot+cc.jpg" /></a><br />
<br />
The final of the three types of cupcakes are an all-time winner - Victoria Sponge cupcakes. A delicious vanilla sponge, filled with strawberry jam with a simple swirl whipped cream frosting and topped with an embossed red heart and gold glitter. </div><div style="text-align: center;"><br />
Just the way Queen Victoria would've liked it, only if cupcakes were 'in' then! (Great news about Prince William and Katy, don't you think?? )</div><div style="text-align: center;"><br />
<a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TObs5G7ihbI/AAAAAAAAANA/_6_djWYKrxo/s1600/vicspongecc.jpg"><img border="0" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TObs5G7ihbI/AAAAAAAAANA/_6_djWYKrxo/s400/vicspongecc.jpg" /></a></div><div style="text-align: center;">It's just so amazing to think that this just started off as a hobby-turned-obsession. Not once thinking that I would be getting orders and all the proper stuff! But I am so glad! I love how the decorations come together and all looks good and nobody is none the wiser about the tornado mess in my kitchen or pulling-out-hair moments when the oven switched itself off in the middle of baking, or the girls tugging on my apron wanting me to watch peppa pig with them..... But I wouldn't have it any other way...</div><div style="text-align: center;"><br />
Oh, who am I kidding?!! I'd love a BIG self-cleaning kitchen and maybe the girls to be a few years older doing the actual baking while I sit down and have a cuppa. I might need to wait quite a while for that though! [sigh!]</div><div style="text-align: center;"><br />
See you soon everyone and hope everyone is enjoying the festive season whether it's Eid, Thanksgiving, Christmas or any others :)</div><div style="text-align: center;"><br />
I leave you all with the really gorgeous chocolate fudge frosting recipe xx</div><div style="text-align: left;"><br />
<a name='more'></a><br />
<strong>Ingredients (source:-all recipes.com)</strong><br />
115 g butter<br />
84 g unsweetened chocolate<br />
455 g confectioners' sugar<br />
1/2 tsp vanilla extract<br />
180 ml milk</div><div style="text-align: left;"><strong>Directions</strong></div><strong></strong><br />
<div style="text-align: left;"><br />
1.Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved. </div><div style="text-align: left;"><br />
2.Let stand until spreadable (frosting will thicken as it cools).</div>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com11tag:blogger.com,1999:blog-1224054117894787844.post-2270311893591694802010-11-13T22:24:00.002+00:002010-11-17T19:36:55.943+00:00My first blog award!<span style="font-family: Verdana, sans-serif;">I checked my email a few days ago to find a lovely surprise in the inbox....... a lovely blog award waiting for me from the very lovely Cath of </span><a href="http://dunnntoperfection.blogspot.com/"><span style="font-family: Verdana, sans-serif;">Dunn to Perfection</span></a><span style="font-family: Verdana, sans-serif;"> . Gosh, it really did make my week especially when I felt like I hadn't been giving the blog much attention lately. There were 14 other blogs that Cath had to choose</span><br />
<span style="font-family: Verdana, sans-serif;">and those blogs were really great!</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TN8EqNAaiHI/AAAAAAAAAMs/VYw3ukZoI8c/s1600/onelovelyblog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TN8EqNAaiHI/AAAAAAAAAMs/VYw3ukZoI8c/s1600/onelovelyblog.jpg" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">I now have to give this award to 15 bloggers who I like. This is going to be hard, there's so so many brilliant food blogs! </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">The 'One Lovely Blog Award' goes to: ....... [<em>drumroll]</em></span><br />
<br />
<em><span style="font-family: Verdana;">(in no special order!)</span></em><br />
<br />
<ul><li><span style="color: #0b5394; font-family: Verdana;"><strong><a href="http://5typesofsugar.blogspot.com/">5 Types of Sugar and Other Treats</a></strong></span></li>
<li><span style="color: #0b5394; font-family: Verdana;"><a href="http://testadoprovadoeaprovado.blogspot.com/" target="_blank"><strong>Testado, Provado e Aprovado! </strong></a></span></li>
<li><a href="http://foodlibrarian.blogspot.com/" target="_blank"><strong><span style="color: #0b5394; font-family: Verdana, sans-serif;">The Food Librarian </span></strong></a></li>
<li><a href="http://www.jessikerbakes.blogspot.com/"><span style="color: #0b5394; font-family: Verdana, sans-serif;"><strong>Jessiker Bakes</strong></span></a></li>
<li><a href="http://dascupcake.wordpress.com/"><span style="color: #0b5394; font-family: Verdana, sans-serif;"><strong>Das Cupcake</strong></span></a></li>
<li><strong><span style="color: #0b5394; font-family: Verdana, sans-serif;"><a href="http://technicolorkitcheninenglish.blogspot.com/">Technicolor Kitchen</a></span></strong></li>
<li><span style="color: #0b5394; font-family: Verdana, sans-serif;"><a href="http://rosesrred85.blogspot.com/" target="_blank"><strong>Roses r Red </strong></a></span></li>
<li><span style="color: #0b5394; font-family: Verdana, sans-serif;"><a href="http://marcellinaincucina.blogspot.com/" target="_blank"><strong>Marcellina in Cucina </strong></a></span></li>
<li><span style="color: #0b5394; font-family: Verdana, sans-serif;"><strong><a href="http://www.goodeatsblog.com/">Good Eats n Sweet Treats</a></strong></span></li>
<li><span style="font-family: Verdana, sans-serif;"><a href="http://leave-room-for-dessert.blogspot.com/" target="_blank"><strong><span style="color: #0b5394;">Always... leave room for dessert! </span></strong></a><strong></strong></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-family: Times New Roman;"><a href="http://www.completelydelicious.com/" target="_blank"><strong><span style="color: #0b5394;"><span style="font-family: Verdana, sans-serif;">And Now for Something Completely Delicious</span> </span></strong></a></span></span></li>
<li><a href="http://cupcake-corner.blogspot.com/" target="_blank"><strong><span style="color: #0b5394; font-family: Verdana, sans-serif;">Cupcake Corner </span></strong></a></li>
<li><strong><span style="font-family: Verdana, sans-serif;"><u><span style="color: #0b5394;">E</span></u><a href="http://www.eatatallies.com/" target="_blank"><span style="color: #0b5394;">at at allie's </span></a></span></strong></li>
<li><strong><span style="color: #0b5394; font-family: Verdana, sans-serif;"><a href="http://bakefresh.blogspot.com/">Bake Fresh</a></span></strong><span style="font-family: Verdana, sans-serif;"></span></li>
<li><a href="http://www.thepinkwhisk.co.uk/" target="_blank"><strong><span style="color: #0b5394; font-family: Verdana, sans-serif;">The Pink Whisk </span></strong></a></li>
</ul><br />
<span style="font-family: Verdana, sans-serif;">Can you believe I got a blog award??!! I'm so chuffed about that.</span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com5tag:blogger.com,1999:blog-1224054117894787844.post-27111779711531059612010-10-27T23:37:00.002+01:002010-10-27T23:50:58.397+01:00Daring Bakers October 2010 Challenge: Go Nuts for Doughtnuts!<span style="font-family: "Trebuchet MS", sans-serif;">Donuts or doughnuts or whatever you call ...... The soft fluffy mouthfuls of pure indulgence. That was our October challenge and it was totally loved by me (and my husband!)</span><br />
<br />
<span style="font-family: Trebuchet MS;">Before I continue, I must apologise for the photography. I've left my camera 300 miles away :( and my phone's camera is not my best friend! But I can assure you the best of pictures will still not do justice to the taste of these fabulous doughnuts.</span><br />
<br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><strong>The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.</strong></span></div><div style="text-align: center;"><br />
</div><div align="left" style="text-align: center;"><span style="font-family: Verdana;">I had made both baked and fried doughnuts once before so I knew I would be making yeast doughnuts deep-fried!</span></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TMh82Aqfa7I/AAAAAAAAAMc/e8d5iIGKYok/s1600/doughnut2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TMh82Aqfa7I/AAAAAAAAAMc/e8d5iIGKYok/s400/doughnut2.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">After reading loads of comments on the DB forum, I knew this would make quite a substantial amount of doughnuts and there was no way I was going to make any amount of doughnuts without weighting out the right moment.</span></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Then guess what happened?? The right time never came!! Can you believe it?! All the times I had people over or went somewhere, it was either unplanned or with very short notice. And these babies cannot be rushed - with a time allowance for two risings, there was no way I could pull these out in a flash. So I made them yesterday (in a rush) and luckily Mr WWW was at home with a friend of his.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TMh5oKlsynI/AAAAAAAAAMY/DydWyGUaJ6A/s1600/doughnut1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TMh5oKlsynI/AAAAAAAAAMY/DydWyGUaJ6A/s320/doughnut1.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">They went down a treat, I could tell when I saw that the plate was empty in no time! Who can resist the warm, soft, cinnamon-sugared doughnuts? No one, me thinks!</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nvcxqw-geBw/TMh89FP3oFI/AAAAAAAAAMg/90EJdZWenGk/s1600/doughtnut3.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TMh89FP3oFI/AAAAAAAAAMg/90EJdZWenGk/s320/doughtnut3.bmp" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">I did devise a plan to accomodate the whole amount of dough. I divided the dough into two bowls before the first rise and read somewhere that you could keep it in the fridge like that for upto 3 days. So I put one bowl of dough into the fridge and left other bowl to rise. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">I had decided on doing the ring doughnuts with cinnamon-sugar and also round doughnuts filled with homemade creme patisserie and a chocolate glaze. They were both sooooo goooood!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TMh9oNGWfHI/AAAAAAAAAMk/ET10QsxqJhM/s1600/doughnut3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TMh9oNGWfHI/AAAAAAAAAMk/ET10QsxqJhM/s400/doughnut3.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TMh9xU42z5I/AAAAAAAAAMo/gCUgTcVZT00/s1600/doughnut4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TMh9xU42z5I/AAAAAAAAAMo/gCUgTcVZT00/s320/doughnut4.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">I hadn't actually let the glaze set before I took the photo and I didnt have any dark chocolate at home (gasp!) to create the 'boston cream doughnut' look but I'm sure you get my drift ;-)</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">The second bowl of dough in the fridge? Well, I'll be pulling it out tomorrow morning to take along with me to the toddler group we go to. It's nice to share.....</span><br />
<br />
<span style="font-family: Trebuchet MS;">I really enjoyed this challenge and I'm glad I have now found a doughnut recipe that I like. Thank you Lori for a great challenge xx</span><br />
<br />
<span style="font-family: Trebuchet MS;">Check out how all my fellow Daring Bakers did <a href="http://thedaringkitchen.com/">here</a></span><br />
<br />
<span style="font-family: Trebuchet MS;"></span><span style="font-family: "Trebuchet MS", sans-serif;"><strong><u></u></strong></span><br />
<a name='more'></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Yeast Doughnuts</u></strong></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><span style="font-family: "Trebuchet MS", sans-serif;">Hands on prep time - 25 minutes</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Rising time - 1.5 hours total</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cooking time - 12 minutes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><span style="font-family: "Trebuchet MS", sans-serif;">Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size</span><br />
<span style="font-family: Trebuchet MS;"></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><span style="font-family: "Trebuchet MS", sans-serif;"><u><strong>Ingredients</strong></u></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Milk 1.5 cup / 360 ml</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Eggs, Large, beaten 2</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><u><strong>Directions:</strong></u></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2. Place the shortening in a bowl and pour warmed milk over. Set aside.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">6. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">7. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8. On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">9. Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">10. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">11. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">12. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: Trebuchet MS;"></span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com4tag:blogger.com,1999:blog-1224054117894787844.post-31662957636066883092010-10-25T19:47:00.000+01:002010-10-25T19:47:07.425+01:00Occasion cakes<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TLEABxZ8UVI/AAAAAAAAALo/mq4n0gFJ-fk/s1600/monochrome+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nx="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TLEABxZ8UVI/AAAAAAAAALo/mq4n0gFJ-fk/s400/monochrome+cake.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">A very hectic past fortnight for me but a very enjoyable one as it involved me making three cakes!! :-) </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">The first one being the cake above. It was nearing the time of my dear friends birthday and I knew she lurved marzipan. I needed the cake to be just as sophisticated as my friends! ;-) Thats when I thought about doing this chic monochrome cake as I was sure it would be loved by all who were gonna be at the get-together. I wasn't wrong.....</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TMW-wQW1bDI/AAAAAAAAAMI/dJSGX8wg7pU/s1600/P9121493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nx="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TMW-wQW1bDI/AAAAAAAAAMI/dJSGX8wg7pU/s400/P9121493.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">It was a deeelicious 3-layer vanilla sponge filled with strawberry jam and vanilla buttercream, covered with marzipan and fondant. Made with love and loved by all..... x</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">And then in the space of 3 weeks, I made "Chocolate obsession" three times. I totally enjoyed making it even if it is time-consuming. I like to think of it as a labour of love! Only type of labour work to do, me thinks ;-)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TMXOVbk-6AI/AAAAAAAAAMM/tuYdpDa1j5A/s1600/69484_1550759862446_1638609655_1324545_7584803_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TMXOVbk-6AI/AAAAAAAAAMM/tuYdpDa1j5A/s320/69484_1550759862446_1638609655_1324545_7584803_n.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nvcxqw-geBw/TMXOXMsiQWI/AAAAAAAAAMQ/UdV5TKBIvG4/s1600/23102010419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TMXOXMsiQWI/AAAAAAAAAMQ/UdV5TKBIvG4/s320/23102010419.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TMXOdpX-9FI/AAAAAAAAAMU/O4ns5PaNjOk/s1600/P9191530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TMXOdpX-9FI/AAAAAAAAAMU/O4ns5PaNjOk/s320/P9191530.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">They're all slightly different from each other and that is why they are exclusive. The first one is surrounded with tempered dark chocolate panels and chocolate strawberries. The second cake is tempered milk chocolate panels with chocolate strawberries, handmade chocolates and a chocolate stiletto in the centre. And the last one is same as the above ones but with a good sprinking of chocolate balls. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">They are all made of a very chocolatey chocolate cake, filled with either mascarpone cream and chopped strawberries, or chocolate ganache. Varieties are endless and depends on the recipient.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Take care xx</span></div>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com0tag:blogger.com,1999:blog-1224054117894787844.post-36635946671892551822010-10-10T02:52:00.005+01:002010-10-10T03:05:47.696+01:00Rainbow Cupcakes!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nvcxqw-geBw/TLD_4gQz4KI/AAAAAAAAALc/Wl2zbQ5Nho8/s1600/cutrainbowcupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ex="true" height="253" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TLD_4gQz4KI/AAAAAAAAALc/Wl2zbQ5Nho8/s400/cutrainbowcupcake.jpg" width="400" /></span></a></div><div align="center" class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Rainbow cupcakes to brighten up any mood. Don't you think?!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-family: Verdana, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">I've been wanting to make these for a while, they're even on my "to-bake" list, sitting there patiently waiting to be striked off. But as always, I couldn't justify making them without any reason/occasion (although it was veeery tempting!) </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-family: Verdana, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Then came the occasion - my 3yr old daughter's friend's (as well as them being family friends) birthday. I decided the night before that this was the time for rainbow cupcakes to make their debut. And a 3yr old girl is the perfect recipient, especially as I had some fifi cupcake toppers left from my daughter's birthday cake. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TLD_-2OwE4I/AAAAAAAAALk/_Hd5faNtDs0/s1600/fifirainbow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ex="true" height="300" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TLD_-2OwE4I/AAAAAAAAALk/_Hd5faNtDs0/s400/fifirainbow.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Verdana, sans-serif;">The cake was my favourite vanilla cupcake and the frosting was the utterly gorgeous vanilla Swiss Meringue Buttercream which you're probably bored of hearing the praises of! But I cant help it, it's sooo good! :-)</span></div><div style="text-align: left;"><br />
<span style="font-family: Verdana, sans-serif;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">I had to put extra cases on all the cupcakes just before I boxed them up. I got some colourful cases from my local supermarket but they were terrible! Some of them started coming off at the cooling stage and had totally got soaked with the batter (Note to self: always make sure cases state they are greaseproof). </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TLD_7xKzdDI/AAAAAAAAALg/l9W26gjPhZI/s1600/fificupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ex="true" height="300" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TLD_7xKzdDI/AAAAAAAAALg/l9W26gjPhZI/s400/fificupcakes.jpg" width="400" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">I sent 9 cupcakes off to the birthday girl, which means I had 3 cupcakes left for my two girls... ok, ok, for me! Well, don't want them to have a sugar rush now! :-) </span></div><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">But I couldn't be that cruel so I did halve one for them to have after their lunch. My 3yr old loved it, she loves rainbows. And my 1yr old...well, she just squished it between her hands and rubbed it on her face. Unfortunately, I don't have a picture because I was doing a mad dash to make sure she didn't get it all over her hair but it <em>was</em> a funny sight.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TLEAGBy9bNI/AAAAAAAAALs/s3b-WwoSczU/s1600/P9161508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ex="true" height="240" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TLEAGBy9bNI/AAAAAAAAALs/s3b-WwoSczU/s320/P9161508.jpg" width="320" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TLEAJlo7L1I/AAAAAAAAALw/nmEsmmT27eY/s1600/P9161509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ex="true" height="240" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TLEAJlo7L1I/AAAAAAAAALw/nmEsmmT27eY/s320/P9161509.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Yes, I know, I did six colours instead of the seven. I think the six colours did fine to represent a rainbow even though Indigo was missing. They were so fun to make and will definately be a hit with kids of all ages, even 20-something year olds like me! </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TLEAMGxRK9I/AAAAAAAAAL0/5I5ACrJ-q8I/s1600/rainbowcupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ex="true" height="181" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TLEAMGxRK9I/AAAAAAAAAL0/5I5ACrJ-q8I/s320/rainbowcupcake.jpg" width="320" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">The above picture didn't come out brilliantly but at least you can see the rainbow colours contrasting with the sharp white fluffy 'cloud' frosting. So fun and truly yum-yum!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">I think I'll be making these again for my daughter's 2nd birthday in January - hmmmm..... <em>[lightbulb over head]</em> I might even possibly have a colourful rainbow themed birthday with a layered rainbow cake and rainbow cupcakes as favours. Just a thought, got a few months to mull it over.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Enjoy the recipes below, beautiful people xxx</span><br />
<br />
<a name='more'></a><span style="font-family: Verdana, sans-serif;"></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">My favourite vanilla cupcake recipe (from the Hummingbird Bakery cookbook)</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">4½oz/120g plain flour <br />
5oz/140g caster sugar <br />
1½ tsp baking powder <br />
A pinch of salt <br />
1½oz/40g unsalted butter, at room temperature <br />
4½floz/120ml whole milk <br />
1 egg <br />
¼ tsp vanilla extract <br />
1 quantity vanilla frosting </span><br />
<span style="font-family: Verdana, sans-serif;">A 12-hole cupcake tray, lined with paper cases </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">1. Preheat the oven to 170C/325F/gas mark 3.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">2. Put the flour, sugar, baking powder, salt and butter in a free-standing electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;">3. Gradually pour in half the milk and beat until the milk is just incorporated. </span><br />
</div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;">4. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.</span><br />
</div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;">5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. </span><br />
</div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;">6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.</span><br />
</div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;">When the cupcakes are cold, spoon the vanilla frosting (see next recipe) on top and decorate with hundreds and thousands.</span><br />
</div><div><span style="font-family: Verdana, sans-serif;"></span></div><div><span style="font-family: Verdana, sans-serif;">My beautiful Vanilla Swiss Meringue buttercream, you can find it </span><a href="http://whiskwhiskwhisk.blogspot.com/2010/07/cupcakes.html"><span style="font-family: Verdana, sans-serif;">here</span></a></div>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com6tag:blogger.com,1999:blog-1224054117894787844.post-84800251644695879522010-10-03T17:57:00.002+01:002010-10-03T18:03:28.033+01:00Carrot Cupcakes...mmmm....<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: center;"><div class="separator" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TJ0ICpYxvPI/AAAAAAAAAKk/-RvMErM_W1o/s1600/carrotcake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300" px="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TJ0ICpYxvPI/AAAAAAAAAKk/-RvMErM_W1o/s400/carrotcake6.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;">Hands up people who <strike>do</strike> don't like carrot cake??</span> </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I think it is safe to assume that there are more people that like carrot cake, than people who don't! The moist bite you take, packed full of utter scrumptiousness. With a different flavour hitting your taste buds with every bite, tell me - who can resist??!!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nvcxqw-geBw/TKiouDWFhLI/AAAAAAAAALU/BQl-cab6TDg/s1600/carrotcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="240" px="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TKiouDWFhLI/AAAAAAAAALU/BQl-cab6TDg/s320/carrotcake3.jpg" width="320" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I love carrot cakes, whether its as layer cakes or cupcakes. It kinda gives me a cosy, warm, hearty feeling, especially with having autumn crept up on us so fast! And do you know one of the best things about this cake? It tastes even better the next day and the next!! (but don't leave it for too long or there might not be any left for you!)</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">OK, there are actually two good things about it - the second being that it can be more or less done in one bowl. Adding and stirring the dry ingredients together and then mixing in all the wet ingredients and voila! More or less :-)</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TKir-dNx9SI/AAAAAAAAALY/9r1Yn7ZN1u8/s1600/carrot1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="320" px="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TKir-dNx9SI/AAAAAAAAALY/9r1Yn7ZN1u8/s320/carrot1.jpg" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">One of my favourite cakes is carrot cake and I've had a few recipes that have been very trusty to me. My favourite recipe is the one from Erin from </span><a href="http://www.goodeatsblog.com/2008/03/best-carrot-cake-and-helpful-tidbit.html"><span style="font-family: "Trebuchet MS", sans-serif;">Good Eats n Sweet Treats</span></a><span style="font-family: "Trebuchet MS", sans-serif;">, who got it from Pastry Queen. Erin starts the blog post saying "The Best Carrot Cake EVER." Now that really did catch my attention and it totally does live up to it's title!</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TKigjwmXlyI/AAAAAAAAALE/YCrz4qiBIgg/s1600/carrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="225" px="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TKigjwmXlyI/AAAAAAAAALE/YCrz4qiBIgg/s400/carrot.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TKimTUkneuI/AAAAAAAAALQ/0s1egbFgzsE/s1600/carrotcake8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TKimTUkneuI/AAAAAAAAALQ/0s1egbFgzsE/s320/carrotcake8.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">This recipe is a pure delight, with tastes of pineapple (which adds to the cake's moistness), coconut cream, nutmeg and cinnamon. And the proportion of the spices is just right! </span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TKigvfxvP2I/AAAAAAAAALI/NQI8ssy-npg/s1600/Blog+pics1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="225" px="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TKigvfxvP2I/AAAAAAAAALI/NQI8ssy-npg/s400/Blog+pics1.jpg" width="400" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Both my girls love this carrot cupcake, not that I need much persuasion when it comes to making them! :-) I used the cream cheese frosting that I have previously posted but this time with orange zest and 1 tbsp of orange juice - it was gorgeous!</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TKimDKzhoTI/AAAAAAAAALM/DfdWDAa5hXo/s1600/carrotcake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="265" px="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TKimDKzhoTI/AAAAAAAAALM/DfdWDAa5hXo/s400/carrotcake4.jpg" width="400" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Which one is best looking? I just cant decide!!</span> </div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"> Your comments would be very appreciated! </span> </div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span> </div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">The recipe below is for a carrot cake but you can easily adapt it to make cupcakes (will make about 36 cupcakes). I baked them for 15-18 minutes.</span></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span> </div><div style="text-align: center;"><br />
<a name='more'></a></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Carrot Cake</strong></span> </div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup chopped macadamia nuts</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 cups all purpose flour</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 cups sugar</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp baking soda</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp salt</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp ground cinnamon</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp ground nutmeg</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1-1/2 cups sweetened flaked coconut</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 large eggs</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp vanilla</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1-1/2 cups vegetable oil, such as canola or safflower</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1-1/2 cups shredded peeled carrots</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1-1/2 cups diced fresh pineapple or drained crush canned pineapple (this is one 20 oz. can)</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup sweetened cream of coconut</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Coconut-Cream Cheese Frosting</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><span style="font-family: "Trebuchet MS", sans-serif;">3 (8 oz) packages cream cheese, at room temperature</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1-1/2 cups powdered sugar</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup heaving whipping cream</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup sweetened cream of coconut</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp salt</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">To Make the Cake:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<ol><li><span style="font-family: "Trebuchet MS", sans-serif;"><span id="goog_872389868"></span><span id="goog_872389869"></span><span id="goog_872389870"></span><span id="goog_872389871"></span><span id="goog_872389872"></span><span id="goog_872389873"></span><span id="goog_872389874"></span><span id="goog_872389875"></span><span id="goog_872389876"></span><span id="goog_872389877"></span><span id="goog_872389878"></span><span id="goog_872389879"></span></span><span style="font-family: "Trebuchet MS", sans-serif;">Preheat the oven to 350F /180 C / Gas mark 4. Arrange the nuts on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden and aromatic. Set aside to cool.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Place one oven rack one-third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350F. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts in a large bowl. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">In another large bowl, whisk together the eggs, vanilla, oil, carrots, pineapple, and cream of coconut. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Pour the egg mixture into the flour mixture and stir until combined.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Pour the batter into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set 2 layers on one rack and the third on the other. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Bake for 30 to 35 minutes. The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Cool the cakes in their pans on racks for 5 minutes, then invert them onto the racks and cool completely, about 15 to 20 minutes.</span></li>
</ol><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">To Make the Frosting:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<ol><li><span style="font-family: "Trebuchet MS", sans-serif;">Using a mixer fitted with a paddle attachment or use an electric handheld mixer, beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Add the whipping cream, cream of coconut, and salt; beat until combined.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Place 1 cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer, spread thickly with frosting, and top with the third layer. Cover the top and sides of the cake with an even layer of frosting. If you're feeling energetic and there is frosting left over, use a pastry bag fitted with a decorative tip to pipe a decoration around the top rim of the cake.</span></li>
</ol><span style="font-family: "Trebuchet MS", sans-serif;">The cake can be covered with plastic wrap and refrigerated up to 4 days. Let it cool in the refrigerator about 1 hour before covering, to ensure the frosting has hardened and will not stick to the plastic wrap.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Yield: 12-14 Servings. </span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com6tag:blogger.com,1999:blog-1224054117894787844.post-71824973471469655992010-09-27T02:10:00.019+01:002010-10-03T16:22:59.370+01:00Daring Bakers Challenge September 2010: Decorated Sugar Cookies<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TJ_XaJfcqcI/AAAAAAAAAKs/B_9enoYAO-U/s1600/sugarcookie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300" px="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TJ_XaJfcqcI/AAAAAAAAAKs/B_9enoYAO-U/s400/sugarcookie1.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Ta-Daaa! My completed DB Challenge - Decorated Sugar Cookies!</span></strong></div><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><span style="font-family: "Trebuchet MS", sans-serif;">Now this is what I call a challenge, certainly for someone who's never played with decorating cookies before. I was blown away by all the amazing creative art that can be done with coloured royal icing and cookies. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">The September 2010 Daring Bakers’ challenge was hosted by Mandy of “</span><a href="http://www.mandymortimer.com/" jquery1285536662263="34"><span style="font-family: "Trebuchet MS", sans-serif;">What the Fruitcake?!</span></a><span style="font-family: "Trebuchet MS", sans-serif;">” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" px="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TJ_sxqCHJII/AAAAAAAAAK8/0KjpqnYZ-cE/s200/P9061452.JPG" width="200" /></span><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TJ_s01XTBGI/AAAAAAAAALA/tjdemRb30yQ/s1600/P9061456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" px="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TJ_s01XTBGI/AAAAAAAAALA/tjdemRb30yQ/s200/P9061456.JPG" width="200" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/TJ_pMD8FQMI/AAAAAAAAAKw/dFX0IvErMRo/s1600/sugarcookie4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TJ_pMD8FQMI/AAAAAAAAAKw/dFX0IvErMRo/s320/sugarcookie4.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Unfortunately it became quite late when I started baking the cookies, so I don't have photos of the whole process.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><span style="font-family: "Trebuchet MS", sans-serif;">Mandy wanted us to really get our creative juices flowing this month and decorate amazing cookies with the theme of September. September is the month of two of my friends' birthdays so what better than to give these little beauties as gifts. They came out very pretty and dainty and will look adorable once wrapped up in a box with a ribbon.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TJ_pR0t9RTI/AAAAAAAAAK4/xSdlziVrGgo/s1600/sugarcookie6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="240" px="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TJ_pR0t9RTI/AAAAAAAAAK4/xSdlziVrGgo/s320/sugarcookie6.jpg" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I made Lemon sugar cookies (my favourite!) and the top is made with white fondant circle cut-outs stuck on with royal icing and some were outlined with the royal icing too (who knew outlining would be so hard?!) and then made some ribbon roses and embossing. I really enjoyed making them and I'm sure my fellow Daring Bakers will agree when I say that it really was a great challenge! I will definately be making these again as gifts. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nvcxqw-geBw/TJ_pO-jLwvI/AAAAAAAAAK0/11AgB150kgg/s1600/sugarcookie5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300" px="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TJ_pO-jLwvI/AAAAAAAAAK0/11AgB150kgg/s400/sugarcookie5.jpg" width="400" /></span></a></div><span style="font-family: "Trebuchet MS", sans-serif;">Thank you very much Mandy for hosting such a fabulous challenge!</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<a name='more'></a><div class="separator" style="clear: both; text-align: left;"></div><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Lemon Sugar Cookies:</u></strong></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Makes Approximately 36x 10cm / 4" Cookies</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">200g / 7oz / 1 cup Caster Sugar / Superfine Sugar</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 Large Egg, lightly beaten</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">5ml / 1 tsp Lemon Juice</span><br />
<br />
<span style="font-family: Trebuchet MS;">5ml / 1 tsp Lemon Zest</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Directions</span></span><span style="font-family: "Trebuchet MS", sans-serif;"></span> </div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• <strong>Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming </strong></span><span style="font-family: "Trebuchet MS", sans-serif;"><strong>creamy in texture.</strong></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during </span><span style="font-family: "Trebuchet MS", sans-serif;">baking, losing their shape.</span></div><div style="text-align: left;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">• Beat in the egg until well combined, make sure to scrape down the sides of the bowl. </span><span style="font-family: "Trebuchet MS", sans-serif;">Add the sifted flour and mix on low until a non sticky dough forms.</span></strong><br />
<div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>• Knead into a ball and divide into 2 or 3 pieces.</strong></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)</strong></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>• Refrigerate for a minimum of 30mins.</strong></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an </span><span style="font-family: "Trebuchet MS", sans-serif;">hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and </span><span style="font-family: "Trebuchet MS", sans-serif;">then it’s also been rolled out while still soft making it easier and quicker.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>• Once chilled, peel off parchment and place dough on a lightly floured surface.</strong></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>• Cut out shapes with cookie cutters or a sharp knife.</strong></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.</strong></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Tip: It’s very important you chill them again otherwise they’ll spread while baking.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Re-roll scraps and follow the above process until all scraps are used up.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in </span><span style="font-family: "Trebuchet MS", sans-serif;">some cookies being baked before others are done.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Leave to cool on cooling racks.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Once completely cooled, decorate as desired.</span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">• Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated </span><span style="font-family: "Trebuchet MS", sans-serif;">cookies can last up to a month.</span></div></div>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com21tag:blogger.com,1999:blog-1224054117894787844.post-33187857230300079732010-09-19T01:58:00.003+01:002010-11-23T02:58:26.437+00:00Vanilla Cream Cheese Frosting<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="http://2.bp.blogspot.com/_nvcxqw-geBw/TJVHb4_j6DI/AAAAAAAAAJ8/RrLB_tHSFXA/s1600/P8220659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qx="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TJVHb4_j6DI/AAAAAAAAAJ8/RrLB_tHSFXA/s400/P8220659.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">I would like to start off with a big thank you to my absolutely super-lovely husband, Mr WWW, for the gorgeous cake stand. It was given as a gift on our wedding anniversary (a week ago) and I have been using it constantly since. Thank you babe!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I started thinking "I need a pretty cake to go on my pretty cake stand" and so I made this chocolate cake with vanilla cream cheese frosting which turned out so beautiful <em>[blush].</em> I've been having a hard time finding a 'go-to' recipe for cream cheese frosting which has a good balance between the sweet and the tang and is also easily adaptable for other flavours. I had a big problem with this frosting, as soon as I would add the sugar, the whole thing would become a soupy mess :( I did everything by the book - not softened, no overbeating but still no luck. However my good friends over at the Daring Kitchen gave me brilliant advice. And it's worked! Yay!!! Oh, and it is sooo quick and easy to make - can it get any better?!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><img border="0" height="256" qx="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TJXsf6n4s5I/AAAAAAAAAKM/KhWG8HnwuIY/s320/P8220654.jpg" width="320" /><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Cream cheese frosting is quite often seen with carrot cupcakes and red velvet cupcakes but lately I've seen alot of bakeries frosting their cupcakes with cream cheese frosting. Perhaps the tooth-achingly sweet traditional buttercream is becoming too sweet for people??!! I also like frosting my cupcakes with frostings other than the normal butter-sugar American buttercream. This recipe had just the right amount of icing sugar which gave it a spreadable, thick consistency and didn't gloop once. I'm just so excited now about all the flavours I can try with it. Most cream cheese frostings starting with beating the butter and cream cheese together but this one asks you to beat the sugar and butter together just like a normal buttercream and then add the cream cheese. Give it a go, it's a sure winner!</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span><a href="http://2.bp.blogspot.com/_nvcxqw-geBw/TJVGemgorWI/AAAAAAAAAJs/eIUWhfngsTY/s1600/P8220674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qx="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TJVGemgorWI/AAAAAAAAAJs/eIUWhfngsTY/s320/P8220674.jpg" width="320" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Unfortunately, I don't have any pics of the inside of the cake as I quite smartly gave the cake to my sis-in-law (rather on her hips than mine - lol!)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">One final note - I've just designed my logo which should be at the top right-hand side of this page. I'm quite happy with it but would always love to hear all your opinions.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a name='more'></a><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Here is the Cream Cheese frosting recipe:</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Adaptable Cream Cheese Frosting Recipe</u></strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">this makes enough to fill and cover a 2 layer 9" cake</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup (115g) unsalted butter, room temperature </span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup (55g) icing sugar </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8oz cream cheese, room temperature </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 teaspoon Vanilla extract or any other flavouring</span><br />
<br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><u>Make frosting:</u>Using electric mixer, beat butter and sugar in large bowl until blended (about 3 mins). Beat in cream cheese, then flavouring. Chill until beginning to firm, about 20 minutes. </span></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><u>Assemble cake:</u></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with second layer. Spread 1 cup frosting in thin layer over cake. Chill 15 minutes. Spread remaining frosting over cake. Decorate cake as per usual. Chill until frosting is set, at least 30 minutes. (Can be made 1 day ahead. Cover; keep chilled. Let stand at room temperature 1 hour before serving.)</span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com13tag:blogger.com,1999:blog-1224054117894787844.post-50083374706701493222010-09-12T21:35:00.003+01:002010-09-19T12:18:04.813+01:00Rose Bundt Cakes<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TI0VEpJvF_I/AAAAAAAAAHs/XPJH_4MwRts/s1600/P1020396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TI0VEpJvF_I/AAAAAAAAAHs/XPJH_4MwRts/s400/P1020396.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>I heart my new rose bundt pan!</strong></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">My lovely lovely rose bundt cakes - the produce of my very latest bundt pan. I don't know why I do it to myself, I actually have more cake tins now than I have space to store it in! Only one thing for it..... I need a bigger kitchen <em>[sigh!]. </em>I bought the cake tin with full intentions of using it the very same day and at the very least, the next day. But a week later, it was still shiny new sitting on the counter unused. I don't know why I do that, but I'm sure you all have done it at some part of your baking lives. Whether it's a cookbook, cake tin or another baking item - you buy it with so much excitement but don't utilise it as planned until a while later! </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" ox="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TI0VrXQij2I/AAAAAAAAAH0/Efci9UhhSWc/s320/P8200639.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I like my frosted layer cakes - filled and frosted with buttercream or ganache and made to look all pretty and picture perfect. But bundt cakes are different, you can't actually compare. They are beautiful as they are with a snowfall dusting of icing sugar. With bundt cakes, it's getting the flavours right that's important. All your flavour combinations will stand out then on show and you can really show off with them! Love it! I decided on an orange poppyseed cake rather than the traditional coffee flavour. The flavours were gorgeous, we had ours with a pot of tea while the rose bundts were still slightly warm - scrummy! Seriously tho, bundt cakes are perfect for guests or friends coming over for a cup of tea/coffee. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><img border="0" height="150" ox="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/TI0bB6LhGyI/AAAAAAAAAH8/Vq6tPjWQDHg/s200/P8200640.JPG" width="200" /> <img border="0" height="150" ox="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TI0bOuY99KI/AAAAAAAAAIE/EUpxPs8zNcA/s200/P8200644.JPG" width="200" /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I did run into a slight problem though, I found that the cakes would stick to tin in the small crevices. I used the butter-flour mixed together and brushed onto the pan but that wasn't exactly successful. I tried the spray and then flouring which was ok but the best way was to butter it really really well and flour it and then butter up ANY bit of it that hadn't been greased. It seemed to work after that. Have I mentioned that I love my rose bundt pan??!!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nvcxqw-geBw/TI0S7x-jxiI/AAAAAAAAAHk/W7GxBgLaRII/s1600/P1020395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TI0S7x-jxiI/AAAAAAAAAHk/W7GxBgLaRII/s320/P1020395.JPG" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">The flavour of the cake was gorgeous, the cake was dense and moist and tangy - perfect!</span></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Here's the recipe I used:</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Orange Poppy Seed Cake</u></strong></span></div><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 cup plain flour</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp baking soda </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><span style="font-family: "Trebuchet MS", sans-serif;">1/8 tsp salt </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup butter (softened) </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 cup sugar </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tsp vanilla extract</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">6 eggs </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup buttermilk</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 tbsp orange zest </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp orange juice </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/8 cup poppy seeds </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<ul><li><span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven to 325 degrees/ 160 Celsius/ Gas mark 3. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Sift together flour, baking soda and salt. Set aside. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">In another bowl cream sugar, butter and vanilla. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Add eggs to butter mixture one at a time, beating well after each. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Mix dry ingredients with wet ingredients. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Add buttermilk, orange zest, orange juice and poppy seeds and mix well. </span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Pour into a greased and floured bundt pan, then tap the pan to break any air bubbles (unlike myself 'cos I forgot!)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Bake for 35 minutes, possibly longer (until the crust is deep golden brown and the cake pulls away from the pan)</span></li>
</ul><span style="font-family: Trebuchet MS;">xxxx </span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com3tag:blogger.com,1999:blog-1224054117894787844.post-55296669274996628312010-09-07T02:51:00.004+01:002010-12-21T17:50:12.893+00:00Orange Madeleines<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TIWNLDPFBlI/AAAAAAAAAG8/fPbJWYDH00E/s1600/P1020388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TIWNLDPFBlI/AAAAAAAAAG8/fPbJWYDH00E/s400/P1020388.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: xx-small;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">(That's my mum's fine china tea set I got out <strong>veeeeery</strong> carefully from her cabinet)</span></span></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">It all started when I was watching Food Network, I don't have the foggiest on whose cooking programme it showed the madeleines. I just knew I really wanted some...</span><br />
<span style="font-family: Trebuchet MS;">Fast forward one week later, my sister-in-law bakes a batch of madeleines that smell absolutely divine! <em>[breathe in deeply, trying to smell fresh madeleines, and breathe out]</em></span><br />
<span style="font-family: Trebuchet MS;">And that's not it, I go shopping a few days later and I spot a 12-hole madeleine mould. Was it a sign?? All these things were a huuuge coincidence and I knew I couldn't leave the mould behind, poor thing could've been waiting for me all this time... So I bought it and cleared my conscience :-)</span><br />
<br />
<span style="font-family: Trebuchet MS;">I began traipsing through my cookbooks and the internet looking for an ideal madeleine recipe. I love reading blogs and comments, they help me so much - before i start I know the tips and tricks to help me on that recipe. I finally chose David Lebovitz's Lemon Glazed Madeleine recipe but altered the lemon for orange and passed on the glaze. I prefer mine with a good dusting of icing. </span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong><span style="color: #3d85c6;">You can find the recipe I used </span></strong><a href="http://www.davidlebovitz.com/2007/12/humpy-madeleine/"><strong><span style="color: #3d85c6;">here</span></strong></a><strong><span style="color: #3d85c6;">.</span></strong></span><br />
<br />
<span style="font-family: Trebuchet MS;">They were so pretty and yes, they did have humps!!! Next time I will add poppy seeds to go with the lemon or orange - mmmmm..... I love my new mould and want to try out new combinations. Have you guys got any suggestions I could try out, would love to hear them!!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TIWX708mCQI/AAAAAAAAAHE/Is4_KJTNjpI/s1600/DSCF1965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TIWX708mCQI/AAAAAAAAAHE/Is4_KJTNjpI/s320/DSCF1965.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Steering away from madeleines now but certainly not away from food - I just want to mention this lovely Italian-themed market I went to a few weeks ago. We kinda stumbled upon it while we went to do some shopping and if I had known then I definately would've gotten there earlier. Nonetheless, the baked goods they had there looked amazing, from biscottis to cannolis, mini choc-nut tarts and loadsa pastries. As you can imagine, I LOVED IT!!! </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TIWYLBN3mGI/AAAAAAAAAHM/LlLVeSgr6Ss/s1600/DSCF1966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TIWYLBN3mGI/AAAAAAAAAHM/LlLVeSgr6Ss/s320/DSCF1966.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">I particularly loved the cannolis, the cappuccino filling and one with mint and also the cups pictured above. Don't really know the proper name for these tarts but they were really scrummy! The cannolis looked just like the ones Buddy made on his programme 'Cake Boss'!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nvcxqw-geBw/TIWYc63jegI/AAAAAAAAAHU/eCxPabeV1uQ/s1600/DSCF1968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/TIWYc63jegI/AAAAAAAAAHU/eCxPabeV1uQ/s320/DSCF1968.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Ciao! xx</span></div>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com5tag:blogger.com,1999:blog-1224054117894787844.post-35364964366732299852010-08-28T02:29:00.003+01:002010-08-28T03:56:31.546+01:00Daring Bakers August 2010 Challenge: Baked Alaska<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>I'm a Daring Baker, Woohoo!! </strong></span><br />
<br />
<span style="font-family: Trebuchet MS;">I've been looking forward to this for what seems like a <u>really</u> looooong time! I've been reading and following the Daring Bakers/Kitchen for a while. I'm glad I finally made the effort and got rid of all the doubts of whether I should join to become a Daring Baker and whether I would be able to meet the deadlines, making the time to post it etcetera etcetera!! I mean.... I'm a baking addict anyway so why not learn something new every month?! And this challenge did indeed teach me something new :-)</span><br />
<div style="text-align: left;"><br />
</div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.</em></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/THhaTDtGAzI/AAAAAAAAAGE/ndNGAMqboAU/s1600/DSCF2064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/THhaTDtGAzI/AAAAAAAAAGE/ndNGAMqboAU/s400/DSCF2064.JPG" width="300" /></a></div><div align="left" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Trebuchet MS;">I was very excited about the challenge and admittedly, a tad bit nervous about pulling it off. There was so much to decide... I realised then, the thought process would take much longer than the actual making! </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Trebuchet MS;">First off, I decided to go for the Baked Alaska over the Petit Fours. They are both such pretty edibles, it's hard to decide. After much nail-biting, I finally decided. The blowtorching of the baked alaska won me over :-) </span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/THhaqvvXp7I/AAAAAAAAAGM/DX8tOoG9x4o/s1600/DSCF2037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/THhaqvvXp7I/AAAAAAAAAGM/DX8tOoG9x4o/s320/DSCF2037.JPG" width="320" /></a></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/THha-Y7X4UI/AAAAAAAAAGU/sHQr3Zmd_Kg/s1600/DSCF2043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/THha-Y7X4UI/AAAAAAAAAGU/sHQr3Zmd_Kg/s320/DSCF2043.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Trebuchet MS;">Next up, I had to decide on a flavour for the ice-cream. I narrowed the choices down to three: Strawberry Ripple, Mocha Choc Chip and Cookies n Cream. With all my nieces and nephews together at my parent's house, the majority vote was for Cookies n Cream Ice-cream! I wasn't complaining, it's one of my favourite flavours, Mmmm... </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Trebuchet MS;">I went for the recommended recipe by David Lebovitz for the ice-cream and added a generous of fine and chunks of oreo cookies into the ice-cream machine at the end. </span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/THhZtDHKE8I/AAAAAAAAAF8/yBLXo2Y1V0o/s1600/P1020411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/THhZtDHKE8I/AAAAAAAAAF8/yBLXo2Y1V0o/s320/P1020411.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">The next stage was the best bit for me - the browned butter pound cake. Once I had made the 'beurre noisette' (brown butter), I could not believe that I had never made this before! <strong>How comes people had kept this secret from me all this time??!! </strong>Seriously, at that precise moment it did feel like it was the world's best kept secret and I had missed out all that time. I'm sure everyone in the house felt that too, with the strong nutty aroma wafting through the house. I decided to make mini alaskas, so I made the brown butter cake in a muffin case with only 2cm batter in each to form discs of cake. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nvcxqw-geBw/THhhzZhENvI/AAAAAAAAAGc/fcURb9_tuVo/s1600/P1020402.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://4.bp.blogspot.com/_nvcxqw-geBw/THhhzZhENvI/AAAAAAAAAGc/fcURb9_tuVo/s320/P1020402.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><a href="http://2.bp.blogspot.com/_nvcxqw-geBw/THhiltN5wDI/AAAAAAAAAGk/9hrZYZnsXas/s1600/DSCF2056.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" ox="true" src="http://2.bp.blogspot.com/_nvcxqw-geBw/THhiltN5wDI/AAAAAAAAAGk/9hrZYZnsXas/s320/DSCF2056.JPG" width="320" /></a><span style="font-family: "Trebuchet MS", sans-serif;">The aroma of the brown butter was amazing. But the actual brown butter cake straight from the oven...? Boy oh boy, now that was <strong>AMAZING! </strong>I could've have all the mini cakes like that, my heart was telling me to eat them while they were hot but my waistline was just not agreeing!! I must make them into baked alaskas and share them amongst my family - that's what my waistline was telling me :-(</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/THhkjpOshAI/AAAAAAAAAGs/JiXA8H1vUZM/s1600/DSCF2062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/THhkjpOshAI/AAAAAAAAAGs/JiXA8H1vUZM/s400/DSCF2062.JPG" width="400" /></a></div><div align="left" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">You can find all the recipes for this months challenge at <a href="http://17andbaking.com/">Elissa’s site</a>. Thank you Elissa for hosting such a lovely dessert xx</span></div><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">I was very happy with the end result and all in all, my first challenge was a success. Looking forward to the next one now! </span><br />
<br />
<span style="font-family: Trebuchet MS;">PS. Can't believe I was a few hours late posting, I did try very hard to get in done but too much on and not enough hours in the day/night!</span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com5tag:blogger.com,1999:blog-1224054117894787844.post-28791468751652834092010-08-23T03:24:00.002+01:002010-09-19T12:09:21.799+01:00Happy Anniversary Sis!<span style="font-family: "Trebuchet MS", sans-serif;">While I was still at my parent's, my sister celebrated her 18th wedding anniversary!! 18th!! Sounds like a lot of years to me but it really did not seem that long ago. How does time fly??!! I feel like an oldie when I reminisce and say things like <em>"I remember when..."</em> - eeek! </span><br />
<br />
<span style="font-family: Trebuchet MS;">According to tradition, gifts for an 18th Wedding anniversary should be made of porcelain. I did consider getting matching his and hers mugs or something from Royal Doulton which I knew my sis would adore (not sure about her hubby tho!). But I was having one of those lazy days, actually I was having a lazy week(!!) and had plans to spend those few days lounging around at home and in the garden whilst everyone watched the girls for me. I personally think the plan was my best yet! LOL! </span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>Anyway, after a lot of thinking I decided I would do what I do best - BAKE! :-</strong></span><br />
<br />
<span style="font-family: Trebuchet MS;">SOOO, I told the anniversary couple to choose what type of cake they would like.</span><br />
<span style="font-family: Trebuchet MS;">My sister has yet to try the swiss meringue buttercream that I been loving lately so they chose a white chocolate and fresh strawberry gateau filled and covered with SMB. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/THHS0yjIAeI/AAAAAAAAAFk/0Zy4prqH-4M/s1600/DSCF1886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/THHS0yjIAeI/AAAAAAAAAFk/0Zy4prqH-4M/s320/DSCF1886.JPG" /></a></div><br />
<div style="text-align: center;"><span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: x-small;">OK, so it looks a bit wonky on the picture, but I think it's just the angle of the pic taken. Blame the camera, not my cake!!</span></div><div style="text-align: center;"><br />
</div><span style="color: black; font-family: "Trebuchet MS", sans-serif;">Anyhow, they absolutely loved it!!!</span><br />
<span style="color: black; font-family: Trebuchet MS;">I done the cupcakes as a surprise and also </span><span style="color: black; font-family: Trebuchet MS;">because they look sooo cute with the chocolate-dipped strawberries...</span><br />
<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="http://3.bp.blogspot.com/_nvcxqw-geBw/THHVuj3Nh0I/AAAAAAAAAFs/x05IMRB4Kms/s1600/DSCF1880.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" ox="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/THHVuj3Nh0I/AAAAAAAAAFs/x05IMRB4Kms/s320/DSCF1880.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Whatcha reckon??</span></td></tr>
</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">The Swiss Meringue buttercream does not fail - it's been a friend to me ever since I discovered it. You can find the recipe at an earlier post that I've done on cupcakes and the cake is good ol' light and fluffy sponge cake:</span><br />
<br />
<span style="font-family: Trebuchet MS;"><strong>The essential sponge cake recipe:</strong> </span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">175g unsalted butter<br />
175g caster sugar<br />
3 eggs, beaten<br />
175g self-raising flour</span><br />
<span style="font-family: Trebuchet MS;">1tsp vanilla flavouring</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1. Set the oven to 180C/gas 4. Lightly butter and line two 20cm/8" sandwich tins.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2. Cream together the butter and sugar until light and fluffy (approx 5 mins), and then slowly add the beaten eggs and flavouring. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3. Fold in the sifted flour and spoon the mixture into the prepared cake tins. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4. Bake for 20 minutes. Leave to cool and then remove from the tins.</span><br />
<br />
<span style="font-family: Trebuchet MS;">I will actually make a Victoria's sponge cake post very soon, it is the true essence of all things British and is SO <u>delicious and very easy</u> that you all who haven't tried it....you must!!</span><br />
<br />
<span style="font-family: Trebuchet MS;">There was no speck or crumb of the cake left as everyone was around my parent's house that day, but as any baker knows - <strong><em>that is a very good sign! :-)</em></strong></span><br />
<br />
<span style="font-family: Trebuchet MS;">Onto something more recent, I've just made 80 blueberry muffins for a community event being held by a wonderful organisation called <a href="http://www.loveetiquette.com/">Love & Etiquette</a>. Will tell you more later....watch this space!</span><br />
<br />
<span style="font-family: Trebuchet MS;">Night night people xxx</span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com4tag:blogger.com,1999:blog-1224054117894787844.post-31086999018508700032010-08-14T20:37:00.003+01:002010-08-28T03:53:25.132+01:00Bailey's Cheesecake without the Bailey's!<span style="font-family: "Trebuchet MS", sans-serif;">I'm finally settled at home now after having a lovely, refreshing break at my parent's place. Two weeks went by in a blink, with using every opportunity to bake or dine out - I sure did have a lot of fun!! <em>I know the recipients of my baked goods certainly did :-)</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TGbuOa4Lz6I/AAAAAAAAAFM/MDN0tuqLdi8/s1600/DSCF1699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300" ox="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TGbuOa4Lz6I/AAAAAAAAAFM/MDN0tuqLdi8/s400/DSCF1699.JPG" width="400" /></span></a></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">It was very hot the first few days I was there so I decided I would do something delicious and chilled. My eyes fell upon <strong>Frozen Cheesecake with Bailey's & Chocolate</strong> from my GoodFood magazine. The picture practically had me drooling and it was <em>sooo</em> perfect because I did not have to bake the cheesecake (very hot weather and a hot oven does not go hand in hand!) and an added bonus of ice-cream as a key ingredient in the recipe. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I mean, "Can it <em>get</em> any better??" [Chandler from Friends]</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">My parents have 8 grandkids in total from all of us four siblings and the kids were very enthusiastic in helping me make the cheesecake <em>(you should see the mess the boys made in crushing the digestives</em>!). I wanted the cheesecake to be more child-friendly and I don't drink alcohol anyway so it was easy for me to omit the Bailey's and just add more ice-cream (yum yum). So....</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>here is my Frozen Bailey's Cheesecake without the Bailey's</strong> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nvcxqw-geBw/TGbvKQVDHAI/AAAAAAAAAFU/akcaJe56WHk/s1600/DSCF1702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="http://1.bp.blogspot.com/_nvcxqw-geBw/TGbvKQVDHAI/AAAAAAAAAFU/akcaJe56WHk/s400/DSCF1702.JPG" width="400" /></a></div><div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">Yes, it really was that deeply delicious!</span></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><span style="font-family: "Trebuchet MS", sans-serif;">It was sooo deep! We had to cut quite thin slices because it was so rich but that didn't bother the kids, they were back for seconds! I put a few chocolate chunks in the mix which sank to the bottom but was very nice when you bit into it with the ice-cream. I haven't done the base coming up the sides before and you can see that its a bit thick at the bend but I like the base so that was a bonus for me ;-)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nvcxqw-geBw/TGbv1H7SUBI/AAAAAAAAAFc/kZsSpYdnQLU/s1600/DSCF1703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://3.bp.blogspot.com/_nvcxqw-geBw/TGbv1H7SUBI/AAAAAAAAAFc/kZsSpYdnQLU/s320/DSCF1703.JPG" width="320" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Overall, the cheesecake was very yummy even without the bailey's and it certainly ticked many boxes. I think it was so perfect for the hot weather and will probably make this again when there's another heatwave and a major factor that you can prepare ahead (like weeks in advance!!). I will halve the recipe next time so that it's not too deep and try it out with different flavoured ice-cream (my favourite being cookies n cream at the mo!). But most of all - I CAN STOP DROOLING OVER THAT RECIPE NOW. lol.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>RECIPE:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><u>Frozen cheesecake with Bailey's and Chocolate</u></strong> (taken from <a href="http://www.bbcgoodfood.com/recipes/644648/frozen-cheesecake-with-baileys-and-chocolate">goodfood</a> mag) </span><span style="font-family: "Trebuchet MS", sans-serif;">Serves 10</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients</strong></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">250g unsalted butter </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 x 250g packs digestive biscuits </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">dark or milk chocolate , grated </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">500g soft cheese </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">200ml double cream </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">100g caster sugar </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">500g tub vanilla ice cream , softened </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">200ml Baileys </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">50ml shot espresso , or strong coffee, cooled</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1.Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2.Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3.Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4. Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Whoever's going through hot hot weather - definately give this a try xxx</strong></span>shewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com1tag:blogger.com,1999:blog-1224054117894787844.post-82349788849350890572010-08-13T05:48:00.000+01:002010-08-13T05:48:44.055+01:00Laptop troubleSo I've just got back from my parents after a hectic two weeks full of sunshine, family, baking, birthdays and pure fun! I managed to fill up a whole memory card full of pics, thanks to my lovely niece J and her creative photography! Its been so busy over there that i hardly had chance to go online, let alone tell u guys whether i'm alive (yeah, i am sorry about that!). I've come back to do some major blogging only to find that my lovely dell wont boot up! I just cant believe it! So so sad, i've rang up dell and they should send someone out soon... But question is, how do i live without my laptop for even one whole day??! I'm sure u guys know how i'm feeling. Feel so lonely without my laptop :-( <br />
So I am sorry folks but do stay tuned. I'll be keeping in touch with my iphone, yay! So i guess all is not lost. XxXshewhiskshttp://www.blogger.com/profile/11691281172811671089noreply@blogger.com0