This is a Barefoot Contessa recipe, I believe - sounds yummo!
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the Glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Method:
Preheat the oven to 350° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.
In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.
Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool the cake.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts
Saturday, February 25, 2012
Wednesday, February 22, 2012
Banana Bread
How easy and yummy does this sound? I might just have the ingredients to try this tonight!
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
2 1/3 cups bananas (overripe, mashed)
Method:
1. Mix the flour, baking soda and salt in a large bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the eggs and banana into the butter and sugar.
4. Stir the banana mixture into the flour mixture.
5. Pour the batter into a 9x5 inch loaf pan.
6. Bake in a preheated 350F (180C) oven until a tooth pick pushed into the center comes out clean, about 1 hour.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
2 1/3 cups bananas (overripe, mashed)
Method:
1. Mix the flour, baking soda and salt in a large bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the eggs and banana into the butter and sugar.
4. Stir the banana mixture into the flour mixture.
5. Pour the batter into a 9x5 inch loaf pan.
6. Bake in a preheated 350F (180C) oven until a tooth pick pushed into the center comes out clean, about 1 hour.
Tuesday, February 21, 2012
White Chocolate Brownies
I love the bit at the end of this recipe that says the brownies (surely they're whities though, aren't they?!) can be frozen - I doubt they'll make it to even room temperature in our house!
Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips
Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
Baking temperature.
The oven should be preheated to 160oC (325oF)
Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Ingredients:
125g butter, chopped
250g white chocolate chips
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
2 cups chocolate chips
Makes 24 brownies.
I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.
Baking temperature.
The oven should be preheated to 160oC (325oF)
Method:
1. In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour and stir through until smooth.
4. Divide the brownie batter evenly into the patty cake pans. Using a small icecream scoop makes this quick and easy.
5. Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be suprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.
6. Bake in a preheated oven set to 160oC (325oF) for 22 minutes.
7. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.
8. Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.
Friday, February 17, 2012
Triple Butterscotch Cake
Borrowed from here, this cake sounds complicated but delicious! Might have to make one for our wedding anniversary coming up in a month's time.
Yield: One (2 layer) 8-inch cake
Ingredients:
For the cake:
2 1/2 sticks (10 ounces) butter, softened
2 1/2 cups dark brown sugar, packed
2 tablespoons canola oil
4 large eggs
2 tablespoons dark rum
1 tablespoon vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups sour cream
1 1/2 cups finely chopped pecans
For the butterscotch buttercream:
1 pound butter, softened (Yep, a pound. You read it correctly.)
2 cups dark brown sugar, packed
1 cup heavy cream
1/2 teaspoon salt
1 tablespoons dark rum
2-2 1/2 cups confectioner’s sugar***I actually ended up using about 3 cups because the consistency was not what I wanted.
For the butterscotch sauce:
3/4 cup dark brown sugar
6 tablespoons butter
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup heavy cream
Method:
1. For the cake: Preheat the oven to 325F degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy, about 3 minutes.
3. Beat in the oil until well combined.
4. Add the eggs, one at a time, beating well after each addition and stopping to scrape down th sides of the bowl as necessary.
5. Beat in the rum and the vanilla.
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Add the flour mixture to the batter in two additions, alternating with the sour cream.
8. Mix in the chopped pecans, and continue to beat at medium speed for one minute more.
9. Butter and flour your 8-inch cake pans.
10. Divide the cake batter among the pans, filling about 2/3 full.
11. Bake the cake at 325F degrees for 40-50 minutes, until it is golden brown and a cake tester inserted emerges clean.
12. Transfer both the cake to a wire rack to cool completely.
13. For the buttercream: Melt 8 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6 minutes.
14. Add the brown sugar, cream, and salt, stirring constantly until the sugar dissolves. Bring the mixture to a boil, stirring constantly, and cook for 3 minutes longer.
15. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment, and beat it at high speed until the bowl feels cool to the touch, 8-10 minutes.
16. Beat in the rum.
17. With the mixer running on medium speed, add the remaining butter, one tablespoon at a time, beating until incorporated. Continue to beat the mixture until it is smooth and creamy.
18. Add enough confectioner’s sugar to the mixture to achieve a thick and spreadable consistency. Cover and refrigerate until ready to use.
19. For the sauce: Place the brown sugar, butter, corn syrup, and salt in a medium saucepan set over medium heat. Cook, stirring constantly, until the sugar dissolves.
20. Bring the mixture to a boil and cook for 2 minutes, stirring frequently.
21. Remove the mixture from the heat and mix in the cream.
22. Return the saucepan to the heat and cook for 2 minutes more; let cool to lukewarm.
23. Once everything is completely cooled, place a layer of frosting on one top of a cake, followed by a thin layer of the butterscotch sauce.
24. Place the other cake layer on top, and spread a thin layer of frosting over the entire cake.
25. Refrigerate for at least one hour (this will help “glue” crumbs down and serve as a nice, smooth canvas for you to apply the “real” frosting later.)
26. Once set, decorate the cake as desired. Garnish with extra pecans (optional.)
Yield: One (2 layer) 8-inch cake
Ingredients:
For the cake:
2 1/2 sticks (10 ounces) butter, softened
2 1/2 cups dark brown sugar, packed
2 tablespoons canola oil
4 large eggs
2 tablespoons dark rum
1 tablespoon vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups sour cream
1 1/2 cups finely chopped pecans
For the butterscotch buttercream:
1 pound butter, softened (Yep, a pound. You read it correctly.)
2 cups dark brown sugar, packed
1 cup heavy cream
1/2 teaspoon salt
1 tablespoons dark rum
2-2 1/2 cups confectioner’s sugar***I actually ended up using about 3 cups because the consistency was not what I wanted.
For the butterscotch sauce:
3/4 cup dark brown sugar
6 tablespoons butter
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup heavy cream
Method:
1. For the cake: Preheat the oven to 325F degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy, about 3 minutes.
3. Beat in the oil until well combined.
4. Add the eggs, one at a time, beating well after each addition and stopping to scrape down th sides of the bowl as necessary.
5. Beat in the rum and the vanilla.
6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Add the flour mixture to the batter in two additions, alternating with the sour cream.
8. Mix in the chopped pecans, and continue to beat at medium speed for one minute more.
9. Butter and flour your 8-inch cake pans.
10. Divide the cake batter among the pans, filling about 2/3 full.
11. Bake the cake at 325F degrees for 40-50 minutes, until it is golden brown and a cake tester inserted emerges clean.
12. Transfer both the cake to a wire rack to cool completely.
13. For the buttercream: Melt 8 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6 minutes.
14. Add the brown sugar, cream, and salt, stirring constantly until the sugar dissolves. Bring the mixture to a boil, stirring constantly, and cook for 3 minutes longer.
15. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment, and beat it at high speed until the bowl feels cool to the touch, 8-10 minutes.
16. Beat in the rum.
17. With the mixer running on medium speed, add the remaining butter, one tablespoon at a time, beating until incorporated. Continue to beat the mixture until it is smooth and creamy.
18. Add enough confectioner’s sugar to the mixture to achieve a thick and spreadable consistency. Cover and refrigerate until ready to use.
19. For the sauce: Place the brown sugar, butter, corn syrup, and salt in a medium saucepan set over medium heat. Cook, stirring constantly, until the sugar dissolves.
20. Bring the mixture to a boil and cook for 2 minutes, stirring frequently.
21. Remove the mixture from the heat and mix in the cream.
22. Return the saucepan to the heat and cook for 2 minutes more; let cool to lukewarm.
23. Once everything is completely cooled, place a layer of frosting on one top of a cake, followed by a thin layer of the butterscotch sauce.
24. Place the other cake layer on top, and spread a thin layer of frosting over the entire cake.
25. Refrigerate for at least one hour (this will help “glue” crumbs down and serve as a nice, smooth canvas for you to apply the “real” frosting later.)
26. Once set, decorate the cake as desired. Garnish with extra pecans (optional.)
Monday, February 13, 2012
Coconut Cloud Cake
This is a Martha Stewart recipe, and looks too good not to include a photo - I love how white it is on the inside.
Ingredients:
For The Cake:
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
For The Seven-Minute Frosting:
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For The Topping:
3 to 4 cups flaked coconut
Method:
1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Ingredients:
For The Cake:
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
For The Seven-Minute Frosting:
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
For The Topping:
3 to 4 cups flaked coconut
Method:
1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Wednesday, February 1, 2012
No Bake Nutella Cheesecake
It's got Nutella in the title... it's gotta be good, right?!
Ingredients:
For the Crust:
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish:
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional
Method:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Ingredients:
For the Crust:
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish:
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional
Method:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.
Thursday, January 19, 2012
lemon Pull-Apart Mini Bread
I came across these on Pinterest, and am very keen to give them a go!
Ingredients:
Sweet yeast dough
2 3/4 cups all purpose flour
1/4 cup granulated sugar
3/4 fresh yeast (35g)
1/2 teaspoon salt
1/3 cup whole milk
3 tablespoons unsalted butter
1/4 cup water
1 1/2 teaspoon vanilla extract
2 large eggs at room temp.
Lemon sugar filling
1/2 cup granulated white sugar
3 tablespoons grated lemon zest
1 tablespoon lemon juice
2 tablespoons unsalted butter, melted and browned
Cream cheese frosting (optional)
3 tablespoons cream cheese
1 tablespoon powdered sugar
1/2 tablespoon whole milk
1/2 tablespoon lemon juice
Method:
1. In a large mixing bowl whisk together 2 cups flour, sugar, and salt. Set aside.
2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Break in the fresh yeast and stir well until the yeast has dissolved completely.
4. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just how you want it!
5. Place the dough is a large, slightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm place and allow to rest until doubled in size, about 1 hour.
6. While the dough rises, whisk together the sugar, lemon zest and juice. Set aside. Melt two tablespoons of butter until browned. Set aside. Grease a regular muffin pan.
7. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be of rectangular shape and be around 1/2 cm thick. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and lemon mixture.
8. Slice the dough vertically, into eight equal-sized strips. Stack four strips on top of one another and slice the stack into six equal slices once again. Do the same with the other four stripes. You’ll have 12 stacks all together. Place the stacks into the 12 muffin forms so that the bread can puff up like a book! Place a kitchen towel over the muffin pan and leave in a warm place for 15 minutes.
9. Preheat oven to 170°C. Place muffin pan into the oven and bake the mini breads for 20-25 minutes. Cover the top for the last 5 minutes with aluminium foil, to prevent the outside from becoming too brown!
10. Remove from the oven and allow to rest for 20 to 30 minutes. Serve them with coffee at breakfast or at a tea party! Mix the icing ingredients together and either brush over the top of the breads or serve on the side.
Ingredients:
Sweet yeast dough
2 3/4 cups all purpose flour
1/4 cup granulated sugar
3/4 fresh yeast (35g)
1/2 teaspoon salt
1/3 cup whole milk
3 tablespoons unsalted butter
1/4 cup water
1 1/2 teaspoon vanilla extract
2 large eggs at room temp.
Lemon sugar filling
1/2 cup granulated white sugar
3 tablespoons grated lemon zest
1 tablespoon lemon juice
2 tablespoons unsalted butter, melted and browned
Cream cheese frosting (optional)
3 tablespoons cream cheese
1 tablespoon powdered sugar
1/2 tablespoon whole milk
1/2 tablespoon lemon juice
Method:
1. In a large mixing bowl whisk together 2 cups flour, sugar, and salt. Set aside.
2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Break in the fresh yeast and stir well until the yeast has dissolved completely.
4. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just how you want it!
5. Place the dough is a large, slightly greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm place and allow to rest until doubled in size, about 1 hour.
6. While the dough rises, whisk together the sugar, lemon zest and juice. Set aside. Melt two tablespoons of butter until browned. Set aside. Grease a regular muffin pan.
7. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be of rectangular shape and be around 1/2 cm thick. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and lemon mixture.
8. Slice the dough vertically, into eight equal-sized strips. Stack four strips on top of one another and slice the stack into six equal slices once again. Do the same with the other four stripes. You’ll have 12 stacks all together. Place the stacks into the 12 muffin forms so that the bread can puff up like a book! Place a kitchen towel over the muffin pan and leave in a warm place for 15 minutes.
9. Preheat oven to 170°C. Place muffin pan into the oven and bake the mini breads for 20-25 minutes. Cover the top for the last 5 minutes with aluminium foil, to prevent the outside from becoming too brown!
10. Remove from the oven and allow to rest for 20 to 30 minutes. Serve them with coffee at breakfast or at a tea party! Mix the icing ingredients together and either brush over the top of the breads or serve on the side.
Saturday, January 7, 2012
Mini Raspberry Melting Moments
From the High Tea menu...
Makes 15
Ingredients:
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve
Raspberry filling
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed
Method:
1. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, make raspberry filling: Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
4. Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.
Makes 15
Ingredients:
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve
Raspberry filling
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed
Method:
1. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, make raspberry filling: Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
4. Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.
Lemon Curd Tartlets
From the High Tea menu...
Makes 12
Ingredients (serves 8):
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
Lemon curd
1 egg
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve
Method:
1. Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.
2. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
3. Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
4. Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden.
5. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
6. Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.
Makes 12
Ingredients (serves 8):
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
Lemon curd
1 egg
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve
Method:
1. Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.
2. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
3. Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
4. Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden.
5. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
6. Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.
Little Chocolate Mousses
From the High Tea menu...
Makes 8
Ingredients:
150g dark chocolate, chopped
3/4 cup thickened cream
2 eggs, separated
2 tablespoons caster sugar
coloured cachous, to serve
Method:
1. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Set aside for 5 minutes to cool.
2. Using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters. Beat eggwhites in a separate small bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat for 1 to 2 minutes or until mixture is thick and glossy and sugar has dissolved.
3. Add egg yolks to chocolate. Using a metal spoon, stir to combine (see note). Stir one-third of eggwhite mixture into chocolate mixture until well combined. Fold in remaining eggwhite mixture. Fold in cream.
4. Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of the bag. Pipe mixture into eight 70ml-capacity shot glasses. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until firm. Decorate with cachous. Serve.
Notes:
Mixture may seize and appear thick and grainy, but continue stirring.
Makes 8
Ingredients:
150g dark chocolate, chopped
3/4 cup thickened cream
2 eggs, separated
2 tablespoons caster sugar
coloured cachous, to serve
Method:
1. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Set aside for 5 minutes to cool.
2. Using an electric mixer, beat cream in a small bowl until soft peaks form. Wash and dry beaters. Beat eggwhites in a separate small bowl until soft peaks form. Sprinkle sugar over eggwhites. Beat for 1 to 2 minutes or until mixture is thick and glossy and sugar has dissolved.
3. Add egg yolks to chocolate. Using a metal spoon, stir to combine (see note). Stir one-third of eggwhite mixture into chocolate mixture until well combined. Fold in remaining eggwhite mixture. Fold in cream.
4. Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of the bag. Pipe mixture into eight 70ml-capacity shot glasses. Cover with plastic wrap. Refrigerate for 3 to 4 hours or until firm. Decorate with cachous. Serve.
Notes:
Mixture may seize and appear thick and grainy, but continue stirring.
Thursday, January 5, 2012
Cinnamon Swirl Bread
This popped up on my Pinterest page, and I'm dead-keen to try it out! The recipe, found here, says it is a light, fluffy and moist bread with swirls of cinnamon.
Prep Time: 4 hours 20 minutes
Cook Time: 40 minutes
Total Time: 5 hours
Ingredients:
1 cup milk
1/3 cup butter, salted
2½ teaspoons active dry yeast
2 eggs
1/3 cup sugar
3-3½ cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, room temperature
1/3 cups sugar
2 tablespoons cinnamon
½ cup raisins and/or walnuts, optional
1 egg and milk
1 tablespoon milk
Method:
1. Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm
2. Mix in the yeast and let sit for 10 minutes.
3. Mix the eggs and sugar in a large bowl.
4. Mix in the milk.
5. Mix the flour and salt and beat half of it into the milk mixture until combined.
6. Beat in the remaining flour until combined.
7. Knead the dough until smooth, adding more flour if it is too sticky.
8. Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours. (Tip: Warm the bowl first by filling it with hot water and drying it out just before use.)
9. Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.
10. Spread the butter over the dough.
11. Mix the sugar and cinnamon and sprinkle it over the dough.
12. Roll the dough up into a log.
13. Place the dough into a grease loaf pan, cover and let it rise until it has doubled in size, about 2 hours.
14. Mix the egg and milk and brush it over the top of the loaf.
15. Bake the loaf in a preheated 350F oven until golden brown on top, about 30-40 minutes.
Prep Time: 4 hours 20 minutes
Cook Time: 40 minutes
Total Time: 5 hours
Ingredients:
1 cup milk
1/3 cup butter, salted
2½ teaspoons active dry yeast
2 eggs
1/3 cup sugar
3-3½ cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, room temperature
1/3 cups sugar
2 tablespoons cinnamon
½ cup raisins and/or walnuts, optional
1 egg and milk
1 tablespoon milk
Method:
1. Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm
2. Mix in the yeast and let sit for 10 minutes.
3. Mix the eggs and sugar in a large bowl.
4. Mix in the milk.
5. Mix the flour and salt and beat half of it into the milk mixture until combined.
6. Beat in the remaining flour until combined.
7. Knead the dough until smooth, adding more flour if it is too sticky.
8. Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours. (Tip: Warm the bowl first by filling it with hot water and drying it out just before use.)
9. Place the dough on a lightly floured surface and roll it out so that it is as wide as your baking pan and about 18 to 24 inches long.
10. Spread the butter over the dough.
11. Mix the sugar and cinnamon and sprinkle it over the dough.
12. Roll the dough up into a log.
13. Place the dough into a grease loaf pan, cover and let it rise until it has doubled in size, about 2 hours.
14. Mix the egg and milk and brush it over the top of the loaf.
15. Bake the loaf in a preheated 350F oven until golden brown on top, about 30-40 minutes.
Fluffy Ricotta Pancakes
I haven't tried these pancakes yet, but they sound delicious! The recipe was found here
Ingredients:
1 cup ricotta cheese
3/4 cup flour
½ teaspoon baking powder
1½ tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
½ teaspoon vanilla
Method:
1. Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
2. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
3. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
4. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
5. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
Ingredients:
1 cup ricotta cheese
3/4 cup flour
½ teaspoon baking powder
1½ tablespoons sugar
pinch salt
3/4 cup milk
3 eggs, divided
½ teaspoon vanilla
Method:
1. Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
2. Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
3. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
4. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
5. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
Tuesday, January 3, 2012
Forgotten Cookies
These have very quickly become a favourite in our house - they're basically meringues with stuff in them, but they're called Forgotten cookies, because you put them in the oven and forget about them!
We've experimented with the ingredients - I've done almonds and white chocolate chunks, and coconut and milk chocolate chips. Both were delicious, but hubby preferred the one with almonds (I actually preferred the coconut ones!) Selena tells me (in the comments below) that if you add a 3rd egg white, it makes the cookies a little bit less sweet. I'll be trying this next time, as they are very sweet meringues!
Ingredients:
2 egg whites, at room temperature
pinch salt
120g (1/2 cup) castor sugar
1 teaspoon vanilla
120g (3/4 cup) roughly chopped almonds
150g (3/4 cup) chocolate chips or dark chocolate chunks
Method:
1. Preheat oven to 180°C
2. Beat egg whites and salt until foamy.
3. Gradually add sugar and continue beating until they hold stiff peaks and make a glossy, stiff meringue.
4. Add vanilla, almonds and chocolate chips.
5. Cover baking tray with baking paper. Drop teaspoonfuls of the mixture on the paper. Put in the oven, then turn oven off. Leave overnight in oven (or for at least 3 hours, until oven is cold) with the door closed.
I've found 2 hours is actually enough in the summer - I haven't tried them in winter to see if that makes a difference, though.
We've experimented with the ingredients - I've done almonds and white chocolate chunks, and coconut and milk chocolate chips. Both were delicious, but hubby preferred the one with almonds (I actually preferred the coconut ones!) Selena tells me (in the comments below) that if you add a 3rd egg white, it makes the cookies a little bit less sweet. I'll be trying this next time, as they are very sweet meringues!
Ingredients:
2 egg whites, at room temperature
pinch salt
120g (1/2 cup) castor sugar
1 teaspoon vanilla
120g (3/4 cup) roughly chopped almonds
150g (3/4 cup) chocolate chips or dark chocolate chunks
Method:
1. Preheat oven to 180°C
2. Beat egg whites and salt until foamy.
3. Gradually add sugar and continue beating until they hold stiff peaks and make a glossy, stiff meringue.
4. Add vanilla, almonds and chocolate chips.
5. Cover baking tray with baking paper. Drop teaspoonfuls of the mixture on the paper. Put in the oven, then turn oven off. Leave overnight in oven (or for at least 3 hours, until oven is cold) with the door closed.
I've found 2 hours is actually enough in the summer - I haven't tried them in winter to see if that makes a difference, though.
Monday, January 2, 2012
Christmas Angels
This one's not a 'recipe' as such, but I wanted to save it here because it was such a hit with both the kids at Christmas time.
They're made from a marshmallow, a Malteser, white chocolate buttons, and melted white chocolate as glue. Super-easy to make, and went down an absolute treat with my boys.
I'm wondering what variations I can do on the angels, to make them less Christmassy, and more suitable for birthday parties, etc. Any thoughts?
They're made from a marshmallow, a Malteser, white chocolate buttons, and melted white chocolate as glue. Super-easy to make, and went down an absolute treat with my boys.
I'm wondering what variations I can do on the angels, to make them less Christmassy, and more suitable for birthday parties, etc. Any thoughts?
Sunday, January 1, 2012
White Chocolate Mudcake
I'm not a big fan of mudcakes, but this one is simply divine - an entire block of white chocolate in the cake, and another one in the ganche... not good for the thighs, but worth every bite! I think it's much better when it's been chilled in the fridge (unusually - most cakes are best straight out of the oven, yeah?), and think it would suit having a glob of yoghurt or cream on the side.
Ingredients:
300g white chocolate (I used a block of Whittakers white chocolate)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
250g (1 and 2/3 cups) plain flour
1 tsp baking powder
Ganache
200g white chocolate (I used a block of Whittakers white chocolate)
88g sour cream (a small tub, or a couple of large tablespoons)
Method:
1. Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
3. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
4. Add vanilla and eggs to chocolate mixture and stir until well combined.
5. Stir flour and baking powder together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
6. Repeat with another cup of the chocolate mixture.
7. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
8. Pour mixture into prepared pan.
9. Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
10. Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
Sour Cream and White Chocolate Ganache
1. Melt white chocolate in a small saucepan over very low heat, stirring frequently.
2. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
Ingredients:
300g white chocolate (I used a block of Whittakers white chocolate)
200g butter (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
250ml (1 cup) milk
165g (3/4 cup) caster sugar
2 teaspoons (10ml) vanilla extract
2 large eggs, lightly beaten
250g (1 and 2/3 cups) plain flour
1 tsp baking powder
Ganache
200g white chocolate (I used a block of Whittakers white chocolate)
88g sour cream (a small tub, or a couple of large tablespoons)
Method:
1. Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2. Grease a 20cm square cake pan and line the base and sides of the pan with baking paper.
3. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.
4. Add vanilla and eggs to chocolate mixture and stir until well combined.
5. Stir flour and baking powder together in a large bowl. Add one cup of chocolate mixture to the flour and stir until a smooth paste forms.
6. Repeat with another cup of the chocolate mixture.
7. Add remaining chocolate mixture and stir until mixture is smooth. This gradual method of combining the wet and dry ingredients helps prevent lumps.
8. Pour mixture into prepared pan.
9. Bake for about 1 hour 10 minutes to 1 hour 20 minutes. When the cake is ready, a fine-bladed knife inserted into the centre of the cake should come out without any batter attached.
10. Loosely cover cake with greaseproof paper or a clean tea towel and allow it to cool to room temperature in pan.
Sour Cream and White Chocolate Ganache
1. Melt white chocolate in a small saucepan over very low heat, stirring frequently.
2. When chocolate has completely melted, remove from heat and quickly stir in sour cream. Use immediately, or if your ganache is quite runny, set it aside at room temperature to thicken slightly before using.
Saturday, December 10, 2011
Marshmallow
The lovely Christine from Pop-In makes the most delicious marshmallow, and she kindly shared her recipe with us - we've got a batch in the fridge setting now, so I'll let you know how it turns out!
Ingredients:
1 cup water
2 Tbsp gelatine
2 cups sugar
1 tsp vanilla essence
¼ - ½ tsp citric acid
Method:
1. Put the water in a large mixing bowl and dissolve the other ingredients in the water
2. Beat until thick and fluffy
3. Tip half the mixture into a baking dish lined with coconut
4. Colour the other half with a couple of drops of red food colouring
5. Pour on top of the first half
6. Put in the fridge to set
7. Coat with coconut when cut
Ingredients:
1 cup water
2 Tbsp gelatine
2 cups sugar
1 tsp vanilla essence
¼ - ½ tsp citric acid
Method:
1. Put the water in a large mixing bowl and dissolve the other ingredients in the water
2. Beat until thick and fluffy
3. Tip half the mixture into a baking dish lined with coconut
4. Colour the other half with a couple of drops of red food colouring
5. Pour on top of the first half
6. Put in the fridge to set
7. Coat with coconut when cut
Tuesday, September 20, 2011
Chikki (Peanut Candy)
Another dish from our final Indian cooking class - a candy that seems to be very similar to peanut brittle to me.
Ingredients:
1½ cups roasted peanuts
1 cup sugar
½ tsp cardamom powder
1 tsp oil
2 sheets greaseproof paper
Method:
1. Grease a non-stick pan and the wooden spatula with oil.
2. Place one greaseproof paper sheet on the board and grease it lightly, where you are going to put the mixture later on. Grease lightly in the other sheet too.
3. Coarsely crush the roasted peanuts.
4. Melt sugar in the prepared non-stick pan until it is in liquid form and has turned light brown in colour.
5. Add crushed peanuts and cardamom powder into the melted sugar.
6. Mix thoroughly but quickly and put this mixture onto the prepared board.
7. Place the other prepared sheet of greased paper facing down on the mixture and roll it out with a rolling pin to spread it evenly.
8. Cut it with a greased knife into 4-5cm squares.
9. Allow it to cool and break into pieces.
Store in an airtight container.
Ingredients:
1½ cups roasted peanuts
1 cup sugar
½ tsp cardamom powder
1 tsp oil
2 sheets greaseproof paper
Method:
1. Grease a non-stick pan and the wooden spatula with oil.
2. Place one greaseproof paper sheet on the board and grease it lightly, where you are going to put the mixture later on. Grease lightly in the other sheet too.
3. Coarsely crush the roasted peanuts.
4. Melt sugar in the prepared non-stick pan until it is in liquid form and has turned light brown in colour.
5. Add crushed peanuts and cardamom powder into the melted sugar.
6. Mix thoroughly but quickly and put this mixture onto the prepared board.
7. Place the other prepared sheet of greased paper facing down on the mixture and roll it out with a rolling pin to spread it evenly.
8. Cut it with a greased knife into 4-5cm squares.
9. Allow it to cool and break into pieces.
Store in an airtight container.
Sunday, August 21, 2011
Louise Cake Muffins
I'm a huge fan of Louise Cake, so when I came upon this recipe on Food In a Minute for Louise Muffins, I had to try it. They're as delicious as they sound, but it takes a bit of practice to get them out of the muffin tins nicely - I recommend the use of silicone mini muffin tins.
Ingredients:
75g butter, softened
1/4 cup caster sugar
2 eggs, separated
1 cup flour
1 tsp baking powder
1/2 cup strawberry jam
1 Tbsp sugar
1/4 cup coconut
Method:
1. Preheat oven to 180°C. Lightly grease muffin tins.
2. Cream butter and sugar until light and creamy and add the egg yolks. Stir in the sifted flour and baking powder and mix to a soft dough. If dough is too soft, chill for 20 minutes in the refrigerator wrapped in plastic wrap.
3. Roll out the dough between 2 sheets of baking paper and cut 12, 6-7 cm circles. Gently place these circles into the muffin tins to form the base. Divide the strawberry jam between the bases.
4. Whisk the egg whites with sugar until stiff peaks form and then fold in the coconut. Divide meringue between the tarts and place just below halfway in the oven.
5. Bake for 15-20 minutes until golden. Leave in the tins for a few minutes before cooling on a baking rack.
Ingredients:
75g butter, softened
1/4 cup caster sugar
2 eggs, separated
1 cup flour
1 tsp baking powder
1/2 cup strawberry jam
1 Tbsp sugar
1/4 cup coconut
Method:
1. Preheat oven to 180°C. Lightly grease muffin tins.
2. Cream butter and sugar until light and creamy and add the egg yolks. Stir in the sifted flour and baking powder and mix to a soft dough. If dough is too soft, chill for 20 minutes in the refrigerator wrapped in plastic wrap.
3. Roll out the dough between 2 sheets of baking paper and cut 12, 6-7 cm circles. Gently place these circles into the muffin tins to form the base. Divide the strawberry jam between the bases.
4. Whisk the egg whites with sugar until stiff peaks form and then fold in the coconut. Divide meringue between the tarts and place just below halfway in the oven.
5. Bake for 15-20 minutes until golden. Leave in the tins for a few minutes before cooling on a baking rack.
Wednesday, August 10, 2011
Oatie Pancakes
Another one from the good ol' Intermediate cookbook - my sons both love these, and I feel like they have a little bit more nutritional value than regular pikelets (I make them small, like pikelets, so they're easier to eat).
Ingredients:
3/4 cup milk
3/4 cup rolled oats
1 beaten egg
25g butter, melted
2 Tbsp sugar
½ cup flour
2 tsp baking powder
Method:
Soak rolled oats in milk for 5 minutes. Add remaining ingredients and mix well.
Cook as you would pikelets - I place spoonfuls in the sandwich press, so I don't need to use butter or oil for cooking.
The original recipe had a mock maple syrup recipe to serve it with - which is rather extravagant, but I'll put it here, just in case. Generally, we just eat them plain, or with a slice of banana on top.
Mock Maple Syrup
1 cup brown sugar
½ cup water
1 tsp vanilla essence
- boil sugar and water until sugar is dissolved. Cool and add vanilla.
Ingredients:
3/4 cup milk
3/4 cup rolled oats
1 beaten egg
25g butter, melted
2 Tbsp sugar
½ cup flour
2 tsp baking powder
Method:
Soak rolled oats in milk for 5 minutes. Add remaining ingredients and mix well.
Cook as you would pikelets - I place spoonfuls in the sandwich press, so I don't need to use butter or oil for cooking.
The original recipe had a mock maple syrup recipe to serve it with - which is rather extravagant, but I'll put it here, just in case. Generally, we just eat them plain, or with a slice of banana on top.
Mock Maple Syrup
1 cup brown sugar
½ cup water
1 tsp vanilla essence
- boil sugar and water until sugar is dissolved. Cool and add vanilla.
Lemon Honey
Another recipe from Intermediate - I remember this being delicious on bread!
Ingredients:
Juice and rind of 3 lemons
3 egg
135g butter
1 cup sugar
Method:
Beat egg, then put in the top half of a double boiler with all the other ingredients.
Half fill the base with water, then boil the mixture on high until it thickens.
Store in a jar in the fridge.
Ingredients:
Juice and rind of 3 lemons
3 egg
135g butter
1 cup sugar
Method:
Beat egg, then put in the top half of a double boiler with all the other ingredients.
Half fill the base with water, then boil the mixture on high until it thickens.
Store in a jar in the fridge.
Subscribe to:
Posts (Atom)