tag:blogger.com,1999:blog-61945206104463038562024-02-20T16:21:11.948+00:00Baking on the BrainA blog about all things sweet and lovely, with a bit of psychology thrown into the mixing bowlAnonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-6194520610446303856.post-2767772278583378382014-12-16T15:04:00.001+00:002014-12-16T15:04:06.025+00:00Showcase Cake - Columbian FlagSo I'm going to depart from my usual recipes to do a showcase post. I've been debating doing this for a while but since I don't actually have any new recipes this week I figure what the hey, go for it and see what happens.<br />
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The first showcase I'm going to put up is one I did a few months ago. It was ordered by a friend for another mutual friend's birthday. He's from Columbia and over here to study so the idea for the cake was the Columbian flag; yellow, blue and red stripe. The cake was vanilla sponge and the icing was chocolate fudge buttercream and both of these recipes can be found in the blog :)<br />
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<span style="text-align: start;">There were a few imperfections in terms of lines and cracks but it was very well received and they were very happy with it</span></div>
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Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-66574261674607423562014-11-13T16:28:00.000+00:002014-12-16T14:44:46.441+00:00Maple Pecan Flapjacks<span style="font-size: x-small;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; line-height: 18.4799995422363px;">This is an autumnal spin on my standard flapjack recipe. The smells of the maple syrup and cinnamon permeating the air along with the smell of melted butter is so homey and warm that it never fails to bring a smile to my face. I was inspired to make these for a duvet day in honour of a friends birthday and they were just perfect. What could be better than lounging around in sweatpants, watching silly movies and having stupid conversations and eating sticky, chewy hearty flapjacks? They were a huge hit! Especially with the </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; font-size: 13px; line-height: 18.4799995422363px;" /></span>
<b style="background-color: white; font-size: 13px; line-height: 18.4799995422363px;"><u><span style="font-family: Georgia, Times New Roman, serif;">Flapjacks</span></u></b><br />
<b style="background-color: white; font-size: 13px; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">Makes 9-12</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<ul style="background-color: white; font-size: 13px; line-height: 18.4799995422363px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">225g butter,</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">225g light brown sugar</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">2tbsp golden syrup</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">350g rolled oats (jumbo oats)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">50mls maple syrup</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">200g toasted pecans, roughly chopped</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1tbsp cinnamon</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 150 C and grease a 9" square tin</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Spread the pecans evenly over a baking tray and pop into the oven for approx. 10 minutes, shaking once to turn</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Melt the butter with the sugar and syrup in a saucepan over a medium-low heat,</span></div>
<div style="background-color: white; font-size: 13px; line-height: 18.4799995422363px;">
<span style="font-family: Georgia, Times New Roman, serif;">stirring to avoid sticking and burning until the butter has melted completely</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add in the cinnamon and maple syrup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Remove from the heat and stir in the oats and pecans, ensuring they are well coated in the mixture</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Spoon the mixture into the prepared tin and press down with the back of a spoon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake for 40-45 minutes, until golden on the top</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cool completely then cut into squares with a knife and remove from the tin (being careful not to break them up)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Also, if there are crumbs left over they make fantastic granola for your morning yoghurt!</span></div>
Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-77471878926393013302014-08-08T13:59:00.001+01:002014-12-16T14:43:56.569+00:00Breakfast Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QtRrr29ADL0/U-TJk8Pw7BI/AAAAAAAAAas/fzAci46UeM0/s1600/fruity-banana-bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QtRrr29ADL0/U-TJk8Pw7BI/AAAAAAAAAas/fzAci46UeM0/s1600/fruity-banana-bread.jpg" height="239" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Did you ever wish for a loaf of bread so loaded with fruit and nuts the batter can support a spoon? well, today's your lucky day. Breakfast bread has been one of those recipes I've tried many versions of and discarded them all; they were too sweet, too moist, just not quite right. This recipe came from a good friend of mine, described as 'completely fool-proof and totally yummy'. And it is. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The loaf is packed with nuts, seeds and dried fruit and lightly spiced with cinnamon.</span></div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Breakfast Bread</span></u></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Makes one 9oz/2lbs loaf</span></b></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">250g wholemeal flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">45g oat bran</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tsp baking powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">60g oats</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tsp cinnamon</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp honey</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">200 mls milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">43g dried cranberries</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">43g raisins</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">handful sunflower seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">handful pumpkin seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 handfuls walnuts</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 180C and line a 9oz loaf tin.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Beat the egg and honey into the milk and add the porridge. Leave to soak while you get everything else ready.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix all the dry ingredients together, then chuck in the fruit, nuts and seeds and toss to coat.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix the wet into the dry and combine until the batter comes together - it should be a little sticky but not too wet.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Transfer to the loaf tin and bake for 45 minutes to 1 hour.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Turn the oven down if it's beginning to brown too quickly.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">All of the fruit, seeds and nuts measurements are completely customisable, just chuck in whatever you prefer yourself. Enjoy for breakfast or as a yummy snack at any time of the day :)</span></div>
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Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com2tag:blogger.com,1999:blog-6194520610446303856.post-47253663380909336422013-07-07T15:11:00.000+01:002013-07-07T15:11:55.437+01:00S'mores Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-HeH2UhGaZAE/UACadeCdFmI/AAAAAAAAAW8/I_2wweALCZI/s1600/smores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HeH2UhGaZAE/UACadeCdFmI/AAAAAAAAAW8/I_2wweALCZI/s1600/smores.jpg" /></a></div>
Business has been going pretty well lately, my cookies are selling, well, like hotcakes but I decided to change it up a little and try something new for this week. S'mores aren't really a thing over here in Ireland. I mean, we know what they are from watching American kids telly but most people have never made them, probably because we don't get graham crackers over here and digestives are the best substitute we have. As you may know by now I am dating an American and he's introduced me to all sorts of new foods and ways of cooking foods I've made before (his love of cooking is a huge plus for me). I recently got to try the staple campfire treat when Ethan's dad brought graham crackers home from a trip to the States and I was pleasantly surprised. It wasn't what I was expecting but I liked them, the gooey marshmallows, melty chocolate and crunchy biscuits are a yummy combination! In honour of this I decided to make s'mores cookies for this weeks sales. The cookie dough recipe is the same as my <a href="http://bakingonthebrain.blogspot.ie/2012/02/m-mars-bar-cookies.html">M&M Cookies</a> just substituting the M&Ms for milk<br />
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<span style="background-color: white;">chocolate chunks.</span></div>
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<a href="http://3.bp.blogspot.com/-Eh90dnU9ZcQ/UACZ_p1tS0I/AAAAAAAAAW0/DS9HallNd2c/s1600/marshmallows.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-Eh90dnU9ZcQ/UACZ_p1tS0I/AAAAAAAAAW0/DS9HallNd2c/s320/marshmallows.jpg" width="320" /></a></div>
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<b><u>S'mores Cookies</u></b></div>
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<b>Makes 16</b></div>
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<ul>
<li>1 batch of cookie dough</li>
<li>300g milk chocolate</li>
<li>16 marshmallows</li>
</ul>
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Preheat the oven to 150C</div>
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Line 2 baking sheets with greaseproof paper</div>
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Pour the chocolate chunks over the dough </div>
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and combine well (I always use my hands for this bit)</div>
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Form 2 tbsp of dough at a time into balls and</div>
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put on the baking sheets</div>
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Press the balls into flat rounds on the sheets</div>
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Bake for 7-9 minutes, until the edges start to stiffen</div>
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While this is going on split all the marshmallows in half</div>
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Take the cookies out of the oven and put two marshmallow bits on each </div>
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Bake the cookies for a further 6-8 mins, until the edges are golden brown and the marshmallows are melted and gooey</div>
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Cool for 10 mins on the sheets then transfer to a wire rack and cool completely</div>
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If they stick to the greaseproof paper (at least one always does...), don't panic. Just leave it to go completely cold then gently winkle it off using a spatula. If you don't want the marshmallows to be so melted you could put them on later in the cooking process, when the cookies are nearly cooked anyway.</div>
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Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-15885089517658733772013-05-24T16:22:00.002+01:002013-05-24T16:22:41.622+01:00Boston Cream LIES!<span style="font-family: Georgia, "Times New Roman", serif;">Ok, so I was in the US a few years ago and ordered Boston Cream Pie for dessert, expecting some sort of pie crust filled with creme patissiere or something. Instead I got a cake filled with it and coated in rich chocolate ganache. It was delicious but very misleading and I never found out why it is in fact called a pie when it's clearly a cake! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">*Phew* rant over. So it's my brother's birthday and he loves loves loves creme patissiere. In fact I'm pretty sure if I just presented him with a bowl of the stuff and a spoon he'd consider that a birthday present in itself. I normally use it as a filling for my </span><a href="http://bakingonthebrain.blogspot.ie/2012/06/summerfruit-tart.html"><span style="font-family: Georgia, "Times New Roman", serif;">Summerfruit Tart</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> but I know he likes this dessert too so I decided to give it a go.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Boston Cream Pie</span></u></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Makes one 9" cake</strong> </span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"></span></strong><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Sponge</span></strong><br />
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<li><span style="font-family: Georgia, "Times New Roman", serif;">350g self raising flour</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">350g caster sugar</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">225g butter (room temperature)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp vanilla</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">5 eggs</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">50-75 mls milk</span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 175C</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cream the butter and sugar until light and fluffy</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the eggs one at a time, beating well after each addition</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add half the flour, mix, add half the milk and repeat.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">If the mixture is a little thick looking add some extra milk</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Divide the batter into two tins and bake for 30-35 minutes</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Creme Patissiere</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">300mls full cream</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">200 mls full milk</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp vanilla</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">100g caster sugar</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">40g cornflour</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">5 egg yolks</span></li>
</ul>
<a href="http://2.bp.blogspot.com/-W7QkMxTxbHA/UZ-FjTQEaPI/AAAAAAAAAZ8/NVCpOa_EGKM/s1600/creme+patisserie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-W7QkMxTxbHA/UZ-FjTQEaPI/AAAAAAAAAZ8/NVCpOa_EGKM/s320/creme+patisserie.jpg" width="320" /></a><span style="font-family: Georgia, "Times New Roman", serif;">Heat the cream, milk and vanilla on medium until it's nearly reached a boil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a glass bowl mix the egg yolks, sugar and cornflour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">When the cream mixture is ready pour it into the egg mixture and whisk </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pour everything back into the pot and cook on a medium heat until it begins to thicken</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cook for a further 3-5 minutes, whisking constantly, then remove from the heat</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cool completely in a glass bowl</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Fill the cake using a piping bag with a round tip/no tip</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Chocolate Ganache</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">300g dark chocolate</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">130 mls full cream</span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;">Scald the cream and pour it over the chocolate</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Stir until the chocolate is completely melted, then cool completely before pouring over the cake</span><br />
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<a href="http://4.bp.blogspot.com/-4ZDIaMXrFQk/UZ-FgPLi36I/AAAAAAAAAZ0/IBG67ojh6Q4/s1600/Boston+Cream+Pie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4ZDIaMXrFQk/UZ-FgPLi36I/AAAAAAAAAZ0/IBG67ojh6Q4/s1600/Boston+Cream+Pie.png" /></a></div>
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Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-20175264461379735562013-04-23T14:22:00.002+01:002013-04-23T14:22:45.210+01:00Sunny Lemon Cupcakes<span style="font-family: Georgia, Times New Roman, serif;">We were sitting on lunch break in the lab when the conversation turned to cake and our favourite kinds of cake (not on my initiation, I swear!). During the conversation lemon cake was mentioned and there was a general consensus that we'd all love some lemon cake right now. So I volunteered my services and promised lemon cupcakes the following day.</span><div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I have a lovely recipe for <a href="http://bakingonthebrain.blogspot.ie/2013/01/first-post-after-long-absence.html">Earl Grey and Lemon Cupcakes</a>, really moist and deliciously aromatic. But in order to make these cupcakes as moist I knew I'd have to substitute the tea for something else. So I thought about it and settled on Greek yoghurt, which I've used with great results before. These cupcakes are intensely lemony, there are 4 lemons involved in the batter and yummy glaze that goes on top! But it's not too tart or overpowering. Aside from the initial mixing of the wet ingredients the mixing method is all folding. the key to a tender, light cupcake is air, air, air! So be gently with the mixture but careful not to over-mix or they could be bready! </span></div>
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<a href="http://4.bp.blogspot.com/--s5Mq0aXfRM/UXaLAaxyMYI/AAAAAAAAAZA/4LGn_dtHXKg/s1600/2013-04-22+19.07.54.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/--s5Mq0aXfRM/UXaLAaxyMYI/AAAAAAAAAZA/4LGn_dtHXKg/s320/2013-04-22+19.07.54.jpg" width="320" /></span></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Lemon Cupcakes</span></u></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Makes 15-17</span></b></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">200g butter, room temperature</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">215g caster sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 tbsp Greek yoghurt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">275g self raising flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">juice of 1 lemon</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">zest of 2 lemons</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 180C and line the cupcake tin with liners</span></div>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Cream butter and sugar until light and fluffy</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Add the eggs one at a time, beating well after each</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Sieve in 1/3 of the flour and fold gently</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Add the yoghurt and fold</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Sieve in the remaining flour, fold in and fold in the juice and zest</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Fill the liners nearly to the brim and bake for 30-35 minutes</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Cool in the tin for 15 minutes before turning out onto a wire rack and cooling completely. Then glaze and enjoy!</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Lemon Glaze</span></u></b></div>
<div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">500g icing sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">juice of 2 lemons</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">zest of 1 lemon</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Combine all ingredients (if it's too thick or thin add more juice or sugar as needed)</span></div>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Done!</span></div>
Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-62024818991127233532013-03-08T11:32:00.001+00:002013-03-08T11:32:09.818+00:00Caramel Swirl Anniversary CheesecakeIt's anniversary time. Still going strong and happy after three years we had a lovely day planned, starting with a hike through the Dublin mountains in the lovely crisp Spring sunshine, followed by dinner and a movie (so stereotypical, but we love it!). Unfortunately, Murphy's law kicked in and I was too sick to even walk down the driveway, let alone up any sort of incline. So we re-assessed and decided to just have dinner and watch something together. I made my super yummy spaghetti bolognese and set to work making dessert. He loves cheesecake. But, being from the US, he likes cheesecake of the baked variety, rather than our more traditional no-bake. Until I made my <a href="http://bakingonthebrain.blogspot.ie/2012/09/mixed-berry-baked-cheesecake.html">Mini Mixed Berry Cheesecakes</a> I had never made a baked one before and I have to say, I'm converted. The texture is light and fluffy, like air, rather than dense, but it still retains it's creaminess and the taste is more intense, I find.<br />
<b><u><br /></u></b>
<b><u>Caramel Sauce</u></b><br />
<br />
<ul>
<li>1/2 tin condensed milk</li>
<li>1 tbsp golden syrup</li>
<li>30g butter</li>
<li>50g brown sugar</li>
</ul>
<div>
Chuck all of the ingredients into a pot</div>
<div>
Cook over a medium-low heat, stirring constantly until the sugar has completely </div>
<div>
dissolved and the mixture looks like caramel</div>
<div>
<br /></div>
<div>
<b><u>Caramel Swirl Cheesecake</u></b></div>
<div>
<b>Makes 1 8" cheesecake</b></div>
<div>
<ul>
<li>350g light cream cheese</li>
<li>1/2 tsp vanilla extract</li>
<li>1 egg</li>
<li>350g digestive biscuits</li>
<li>70g butter, melted</li>
<li>caramel sauce</li>
</ul>
<div>
Grease the sides and line the base of an 8" round loose-bottom tin</div>
</div>
<div>
Crush the digestives into fine crumbs and combine with the butter</div>
<div>
Press this mixture into the base and sides of the tin and chill in the fridge</div>
<div>
for 30 minutes</div>
<div>
<br /></div>
<div>
While that cools, you can make the filling</div>
<div>
<br /></div>
<div>
Preheat the oven to 160C</div>
<div>
Whip the cream cheese to loosen it and introduce air</div>
<div>
Add egg and vanilla and mix well</div>
<div>
Mix in 1 tbsp of the caramel sauce</div>
<div>
Pour the mixture into the base and then add dollops of the caramel on top</div>
<div>
Using a skewer/knife, swirl it through the filling mixture until you're happy with it</div>
<div>
Bake for 45-60 minutes</div>
<div>
Cool for 20 minutes in the tin then remove and cool completely</div>
<div>
<br /></div>
<div>
<b>Important!</b></div>
<div>
put an ovenproof dish with a little water in it on the shelf below the cheesecake,</div>
<div>
this will prevent cracking!</div>
Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-68701061086677546062013-02-04T14:20:00.003+00:002013-02-04T14:20:31.326+00:00Cinnamon Shortbread & Eating Leftovers in our PJ's<h3 class="post-title entry-title" style="background-color: white; font-size: 22px; font-style: normal; font-variant: normal; font-weight: bold; line-height: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="font-family: Georgia, Times New Roman, serif;">
Cinnamon Shortbread</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">I know this is a little out of season, ok waaay out of season, but since I've been on hiatus I lost track of my drafts. I found this one this morning and I thought that it would be perfect for the wintry weather we're experiencing right now! It is unseasonably chilly in Ireland with gale force winds and hail, rain and sleet. We haven't seen the sun for more than a few hours at a time in weeks so I think a nice mug of hot chocolate is in order with a few of my cinnamon shortbread. Yum!</span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">This is the easiest and most practiced Christmas (or anytime) recipe I have, I know it by heart and can rhyme it off since it's based on my original <a href="http://bakingonthebrain.blogspot.com/2011/05/all-butter-shortbread-and-rather-long.html" style="color: blue; text-decoration: none;">Shortbread</a> Recipe just with added cinnamon and some icing for decoration. Every Christmas Eve there's a tradition whereby we get together with our neighbours after the nativity mass and have drinks and nibbles and these are an ever present and much loved choice.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b style="background-color: white;"><u><span style="font-family: Georgia, Times New Roman, serif;">Shortbread</span></u></b><br />
<div class="separator" style="background-color: white; clear: both; text-align: center;">
</div>
<b style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Makes around 30 cookies</span></b><br />
<ul style="background-color: white; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;">
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">220g butter (room temperature)</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">100g caster/ superfine sugar (granulated will work but the others are preferable)</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">350g plain flour</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">2 tsps ground cinnamon</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">1-3 tbsp milk (more if necessary)</span></li>
</ul>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 170 C</span></div>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif;">Cream butter and sugar until pale and fluffy, in a separate bowl combine the flour and cinnamon</span></div>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif;">Add flour mixture and mix until the dough has the consistency of breadcrumbs (I always use my hands for this)</span></div>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif;">Add milk 1tbsp at a time until dough comes together into a ball</span></div>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif;">Roll dough out to 2-3mm and cut out cookies</span></div>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif;">Bake for 15 mins, until golden at the edges</span></div>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif;">Cool on a wire rack</span></div>
<div style="background-color: white;">
<span style="font-family: Georgia, Times New Roman, serif;"><br />
</span></div>
<div style="background-color: white;">
<a href="http://2.bp.blogspot.com/-CkCDkAbKnOo/UQ_Di0QvWlI/AAAAAAAAAYs/oVS3gbqP278/s1600/042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-CkCDkAbKnOo/UQ_Di0QvWlI/AAAAAAAAAYs/oVS3gbqP278/s320/042.JPG" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">If you decide to decorate them, to make the icing mix royal icing sugar with a little water and beat until it thickens to a stiff pouring consistency. Transfer to an icing bag and decorate. I tend to just use the icing to highlight the edges of the cookies rather than flooding them which I find makes the cookies way to sweet, but this is the creative bit so have fun with it :)</span></div>
</div>
</div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><span style="line-height: 18px;"><b><u><br />
</u></b></span></span><br />
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Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-24699474383249177322013-01-27T10:00:00.003+00:002013-01-27T10:04:38.513+00:00First Post After a Long Absence <span style="font-family: Georgia, Times New Roman, serif;">I'm finally back! I've dusted the cobwebs off my wooden spoon and I'm ready to bake again. I must apologise for the long absence and the lack of posting, unfortunately due to medical issues I have spent the past few months in and out of hospital and on bed-rest. I am one of the few people in Ireland than suffers from Lupus (SLE), an atoimmune disorder. Without going into gory details I picked up an infection without realising it at some stage last Autumn which built and built without my knowing until my body couldn't handle it anymore. The end result was weeks of hospital, needles, endless tests and feeling pretty rotten. I lost most of the muscle mass in my arms, legs and back which I'm only beginning to regain, although I'm pretty sure beating butter and sugar will give me back my glorious guns...or at least my right one!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSGFlXZkMpTFWf0EnfmLClh1scfFMFxqsSxIqng3fH6Hc5o8OiOAw" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSGFlXZkMpTFWf0EnfmLClh1scfFMFxqsSxIqng3fH6Hc5o8OiOAw" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">So, the recipe. I decided to do something completely different and make Earl Grey tea and lemon cupcakes as a thank you gift for close family friends who looked after me very well during my illness. I've tasted them before and I love the light flavour that the tea gives the sponge and the lemon adds a brightness that I think is the perfect complement. The end result is a fresh tasting cupcake, reminiscent of summer on these rainy wintry days, that goes perfectly with a cup of tea. I'm using a version of the <a href="http://blog.lauraashley.com/at-home/hummingbird-bakery-recipe-earl-grey-tea-cupcakes/">Hummingbird Bakery</a> recipe that I've modified slightly</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Earl Grey & Lemon Cupcakes</span></u></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Makes 12</span></b><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 Earl Grey teabags</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1tbsp freshly boiled water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">80g butter, soft</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">280g white caster sugar </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">240g plain flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1tbsp baking powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">200mls milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">zest of 1 lemon</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Add the water to the teabags and brew for 30 minutes</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 185C, line a muffin tray with paper liners</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cream butter and sugar until light and fluffy</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Add eggs one at a time mixing well, and lemon zest</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In another bowl mix flour and baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Add the brewed tea to the milk and mix</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Alternate adding flour mix and milk to the butter mixture and combine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Divide evenly between the holes in the tin</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Bake for 17-20 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Lemon Glaze</span></u></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Makes </span></b><br />
<ul>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">Juice of 1 lemon</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp lemon zest</span></b></li>
<li><b><span style="font-family: Georgia, Times New Roman, serif;">5tbsp icing sugar</span></b></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Combine the juice and sugar</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Add more sugar if the mix is too runny</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">(It should run off a spoon slowly but be slightly transluscent)</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">You can omit the zest from the glaze to make the lemon less intense or leave the zest but make it up with water rather than juice. This will change the flavour slightly but some people prefer doing it this way.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Enjoy! :)</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="http://4.bp.blogspot.com/-mj66qnTGI_M/UQT6eqIng1I/AAAAAAAAAYc/XVS6udLdGYA/s1600/2013-01-27+09.44.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-mj66qnTGI_M/UQT6eqIng1I/AAAAAAAAAYc/XVS6udLdGYA/s320/2013-01-27+09.44.06.jpg" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-61712020733060784122012-09-05T20:33:00.001+01:002012-09-05T20:33:09.257+01:00Mixed Berry Baked CheesecakeSo I finally got himself away from work for a little holiday and it has been wonderful. My maternal family owns a house on an island off the West Cork coast called Bere Island so we decided to go there. No matter how often I come here I am always struck by how beautiful this part of the world is and also how secluded and quiet; you can open the window in the morning and not hear a thing save for the occasional lowing cow. Magic...<br />
<br />
While the house is very homey, with comfy couches around the fireplace and bits and bobs made by my grandparents, it is also quite basic. There is no drinkable running water and no central heating; you have to bring your own water to drink and cook with and the house is heated by the fire and plug in heaters. But even with this mild inconvenience (and the much smaller inconvenience of having no TV or internet) I wouldn't change the house for the world.<br />
<br />
After a very early start, a 5 hour drive and a short ferry trip we landed on the island. There followed four days of long walks, peace and quiet, cuddling on the sofa infront of the fire, exploring British and Irish army battlements, talking about everything and nothing, paddling in the wind tossed Atlantic and eating good honest home cooked meals lit by candlelight.<br />
<br />
So I decided to take a plunge I've been contemplating for a while and make baked cheesecake. This is one of Ethan's all time favourite desserts but in two and a half years I'd never made it, because I'd heard horror stories about cracking and it being just generally difficult. But something about the salty air just made me determined. I have a set of heart shaped ramekins that I used to make these in but three inch tins will be fine. I also made up a mixed berry compote to pour over the top. Granted it ended up more like a jam but it was still pronounced delicious!<br />
<br />
<b><u>Berry Compote</u></b><br />
<br />
<ul>
<li>250g frozen mixed berries</li>
<li>30-50mls water</li>
<li>100g caster sugar</li>
<li>1 tsp lemon juice</li>
</ul>
<div>
Put all of the ingredients into a heavy bottomed saucepan and heat on medium until the fruit disintegrates and everything comes together into a thick-ish sauce-like consistency. Cool completely before using in the chesecake</div>
<br />
<br />
<b><u>Mini Mixed Berry Cheesecake</u></b><br />
<b>Makes 2 3" cheesecakes</b><br />
<br />
<ul>
<li>200g cream cheese</li>
<li>1 egg</li>
<li>100g caster sugar</li>
<li>1 tsp lemon juice</li>
<li>5 tbsp mixed berry compote</li>
<li>1 tbsp plain flour</li>
<li>10-13 digestive biscuits (depending on how thick you like the base)</li>
<li>45-50g butter (melted)</li>
</ul>
<div>
Crush the digestives and add the butter, mixing well</div>
<div>
Press the mixture into the base and around the sides of the tins/ramekins</div>
<div>
Chill in the fridge for 15 mins</div>
<div>
<br /></div>
<div>
In the meantime, preheat the oven to 160 C and make the filling!</div>
<div>
<br /></div>
<div>
Whip the cream cheese until light and loose</div>
<div>
Add the sugar, lemon juice and compote and beat well (should be runnier than expected)</div>
<div>
Mix in the flour and pour into the chilled bases</div>
<div>
Bake for 25-30 minutes in the center of the oven, with a tray of water in the base of the oven (this helps stop cracking)</div>
<div>
<br /></div>
<div>
Cool completely then pour (or spread, in my case) the cooled compote over the cheesecakes and serve!</div>
<div>
<br /></div>
<div>
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<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-4327682558440175372012-07-15T12:10:00.003+01:002012-07-15T12:10:41.462+01:00Toffee Pecan Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IEEFGjl3ZQE/UAKgL4ptggI/AAAAAAAAAXc/913Rslf1KSo/s1600/DSCF3009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-IEEFGjl3ZQE/UAKgL4ptggI/AAAAAAAAAXc/913Rslf1KSo/s320/DSCF3009.JPG" width="320" /></a></div>
Hello my baking nemesis, once more we meet again....<br />
<br />
Pecan pie is the one baked good I've encountered so far that always gave me difficulty. You may remember back last November for Thanksgiving I had to make an emergency <a href="http://bakingonthebrain.blogspot.ie/2011/12/thanksgiving-and-kitchen-disaster.html">Banoffee Pie</a> to make up for the kitchen disaster than was my pecan pie. But, through practice and the tweaking of the recipe that is hopefully a thing of the past!<br />
<br />
Now, because I live in Ireland I always had to make corn-syrup free recipes which may have contributed to the problem. Luckily I found a good replacement; dark brown sugar, condensed milk and golden syrup. They give the pie it's toffee taste but the condensed milk lightens it and stops it tasting burnt.<br />
<br />
Hopefully this incarnation tastes as good as it smells<br />
<b><u><br /></u></b><br />
<b><u>Perfect Pie Crust</u></b><br />
<b>Makes one 9" pie crust</b><br />
<br />
<ul>
<li>100g butter, cold</li>
<li>150g plain flour</li>
<li>50g caster sugar</li>
<li>1 egg yolk</li>
<li>2-3 tbsp water</li>
</ul>
<div>
Rub the butter into the flour until the mix in the consistency of fine breadcrumbs</div>
<div>
(You can also use a blender to pulse it)</div>
<div>
Add the sugar, egg and mix</div>
<div>
Bring the mix together to form a smooth dough, adding water 1 tbsp at a time if necessary</div>
<div>
Chill in the fridge for 30 mins</div>
<div>
<br /></div>
<div>
Preheat the oven to 170 C and toast the pecans for 10 minutes</div>
<div>
<br /></div>
<div>
Roll out the dough until it's 1.5 inches wider than the tin</div>
<div>
Press the dough into the tin, line with greaseproof paper and fill with baking beads</div>
<div>
Blind bake for 10 minutes.</div>
<div>
<br /></div>
<div>
While this is going on it's time to make the filling!</div>
<div>
<br /></div>
<div>
<b><u>Pie Filling</u></b></div>
<div>
<a href="http://3.bp.blogspot.com/-TjIB8rtZ0FA/UAKk-Wkgf0I/AAAAAAAAAXo/cBJi29UdRH0/s1600/DSCF3003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-TjIB8rtZ0FA/UAKk-Wkgf0I/AAAAAAAAAXo/cBJi29UdRH0/s320/DSCF3003.JPG" width="240" /></a><ul>
<li>175g condensed milk</li>
<li>150g dark brown sugar</li>
<li>100g butter, softened</li>
<li>3 eggs, beaten</li>
<li>2 tbsp golden syrup</li>
<li>1 tsp vanilla essence</li>
<li>1 heaped tbsp plain flour</li>
<li>150g pecans</li>
</ul>
<div>
Cream butter and sugar together and beat in the golden</div>
<div>
syrup and eggs</div>
</div>
<div>
Mix in the condensed milk and vanilla</div>
<div>
Add the flour and beat the mixture well</div>
<div>
Pour into the pie shell and scatter over the toasted pecans</div>
<div>
Bake in the preheated oven for 40 mins, until the filling is bouncy but not runny</div>
<div>
<span style="background-color: white;">If the edges are browning too quickly cover with tinfoil</span></div>
<div>
Cool in the tin for 20 minutes then remove from tin and cool </div>
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completely</div>
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<br />Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com2tag:blogger.com,1999:blog-6194520610446303856.post-46832352259881751672012-07-13T22:09:00.001+01:002012-07-13T22:09:21.268+01:00Criossant Bread PuddingWe've not had much of a summer here in Ireland. Actually, that's an understatement, we've had near constant rain and for the past week I've been able to see my breath outdoors. It's July. Rather than the traditional summer puddings and light desserts I would normally make, I've found myself going back to more autumnal fare; hot stodgy puddings and crumbles. This bread pudding is a twist on the traditional bread and butter pudding using croissants in place of bread. I must admit I prefer the more traditional version but I got wonderful fresh croissants this morning and I just had to make something with them to whisk away the soggy weather blues.<br />
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<a href="http://1.bp.blogspot.com/-1G_ZquwDZJo/UACMa-GVjoI/AAAAAAAAAWg/SNWKPAkxwXs/s1600/croissant+pudding.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-1G_ZquwDZJo/UACMa-GVjoI/AAAAAAAAAWg/SNWKPAkxwXs/s320/croissant+pudding.jpg" width="320" /></a><b><u>Croissant Bread Pudding</u></b><br />
<b>Serves 4</b><br />
<ul>
<li>5 large croissants</li>
<li>3 eggs</li>
<li>175mls cream</li>
<li>4 tbsp maple syrup</li>
<li>1 tbsp light brown sugar</li>
<li>2 tbsp cointreau (optional)</li>
<li>a handful of raisins</li>
<li>a handful of mixed peel (optional)</li>
</ul>
<div>
Preheat the oven to 175C</div>
<div>
Whisk the eggs and milk and add the sugar, 1 tbsp of the maple syrup and the cointreau (if using)</div>
<div>
Tear the croissants in half and pack half of them into a 9" ceramic oven dish</div>
<div>
Scatter half of the raisins and mixed peel (if using) over the croissants<br />
Drizzle over 2 tbsp of the maple syrup</div>
<div>
Pour in the egg and cream mixture and scatter in the rest of the raisins</div>
<div>
Drizzle over the last of the syrup and bake for 40-45 mins until golden and puffed up</div>
<div>
Cool for 10 minutes or so and serve warm with cream.<br />
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<div class="separator" style="clear: both; text-align: center;">
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Personally I prefer the bread version of this pudding but this is a firm family favourite, much lighter with a homey buttery taste and slight smokiness from the maple syrup! Delish!<br />
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Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-2385461153704463852012-06-12T18:13:00.001+01:002012-06-12T18:27:57.280+01:00Summerfruit Tart<span style="font-family: Georgia, 'Times New Roman', serif;">Ethan's Mum recently moved into a new house and we are going over tonight to have dinner and a look around. From what I've been hearing it's an amazing house; an architectural oddity, (think 4 floors in a 2 storey house), complete with its own apple orchard out the back. I'll definitely be collecting windfalls for pies, tarts and crumbles come Autumn!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">So she invited us over for dinner tonight and I said I would bring dessert. So despite the fact it's raining and a little chilly out there I decided to go with a summerfruit tart. This was my favourite dessert growing up, and when we were getting desserts from our local bakery it's the one I'd always go for. The combination of the buttery crust, light creme patisserie with real vanilla beans and the sweet summer fruit was just perfect. </span><br />
<a href="http://3.bp.blogspot.com/-Th66ugSAkEs/T9d4YUu_h4I/AAAAAAAAAWU/YEAWiTcocXg/s1600/fruit_tart.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="160" src="http://3.bp.blogspot.com/-Th66ugSAkEs/T9d4YUu_h4I/AAAAAAAAAWU/YEAWiTcocXg/s200/fruit_tart.jpg" width="200" /></a><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I have attempted to re-create my childhood with the recipe given to me by Mary, the woman who actually made the tarts in that bakery. I had a bit of a moment when my creme patisserie began to split but I was able to rescue it with a little milk and butter </span><span style="font-family: Georgia, 'Times New Roman', serif;">and the end result was light and delicately </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">flavoured by the vanilla.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Summerfruit Tart</span></u></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Makes one 9" tart</span></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Tart Base</span></b><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">180g flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">120g butter, cold and cubed</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">110g white caster sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg yolk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1-2 tbsp milk (if necessary)</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Rub the butter into the flour using your fingers until the mixture resembles fine breadcrumbs.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the sugar and mix well, bringing the dough together</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">If the dough does not come together add the milk and knead until a ball of dough can be formed</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Chill for 1 hour</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 180C. Grease a 9" tart pan.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Roll the chilled dough out to a thickness of about 3mm and transfer it to the tin,</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">pressing it into the corners and leaving about 2" of overhang.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Snip away some of the excess until there's about 1" left all the way around and prick the dough using a fork</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Lay some baking paper inside the dough and pour in some baking beads (dried beans will work fine)</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 20 mins and cool completely before removing it from the tin.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Creme Patisserie</span></b></div>
<div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">300 mls full cream</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">200 mls milk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">100g white caster sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">40g cornflour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">5 egg yolks</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">vanilla pod</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Mix the egg yolks, sugar and cornflour in a glass/ metal bowl</span></div>
</div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the cream and milk into a heavy bottomed saucepan.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Split the vanilla pod, scrape out the seeds and add them and the pod into the saucepan.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Heat the milk and cream until just boiling then remove the pod, pour into the egg mixture and whisk.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour this mixture back into the saucepan and cook on a medium heat, whisking constantly until it begins to thicken</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Cook for a further 3-5 minutes then remove from the heat and pour into a glass bowl to cool.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Assembly</span></b></div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">When everything is cool then it's time to assemble the tart. For the fruit topping I used kiwis, raspberries, strawberries and blueberries, but feel free to mix and match and change it up, this tart is really open to interpretation.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the creme patisserie into the tart shell, spreading it into the crevices and smoothing it out to create an even layer. Then add the fruit on top of the creme, arranging it in either the traditional rings or however you would like. Keep chilled and remove from the fridge 20-30 mins before serving.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Notes:</span></u></b></div>
<div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Some people glaze the tart with apricot jam but I actually don;t like it, I think it makes the tart far too sweet and sticky. But most bakeries do it and it does give the tart a very finished look so it's a bit of a toss up whether you would like to use it or not. </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">If your creme patisserie starts to split add a little drop more milk while the mix is in the pan and whisk like mad. Then, when the creme is cooked and has been poured into the glass bowl add 1.5 tbsps of butter. This will stabilise </span><span style="font-family: Georgia, 'Times New Roman', serif;">the creme and bring it back from the brink.</span></li>
</ul>
<ul>
</ul>
</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-60740279066558676512012-06-07T17:05:00.001+01:002012-06-07T17:05:17.038+01:00Mini Chocolate Fudge CakeJune is a busy baking month for me, this year especially. Most of my friends' birthdays are this month and with the opening of Kate's Bakes I also have orders and commissions on top of all this; case in point, a double order of flood-iced almond shortbread, a mini chocolate fudge birthday cake and a big strawberries and cream pavlova due tomorrow! Not that I'm complaining mind, it's just really funny because there was about a 2 weeks period of nothing going on; no birthdays, no nothin'. Now everyone decides to have a birthday at the same time :P<div>
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This is the first time I've made a mini cake. I toyed with the idea of buying the teeny tiny tins then decided I'd bake one 9" round and cut out the two 4" layers from that. When it's cooled it's going to be filled with chocolate cream and topped with gooey dark chocolate ganache (SO MUCH CHOCOLATE). The cake is moist but light with a delicate crumb. It's perfect for any celebration because the recipe quantities can be easily modified to make any size of cake (I've included the alterations <span style="color: blue;">in blue</span> for a full 9" cake in the ingredients)</div>
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<div>
<b><u>Mini Chocolate Fudge Cake</u></b></div>
<div>
<b>Makes one 4" sandwich cake/ one 9" round</b></div>
<div>
<ul>
<li>90g (<span style="color: blue;">175g</span>) plain flour</li>
<li>1 tsp (<span style="color: blue;">2tsps</span>) baking powder</li>
<li>65g (<span style="color: blue;">125g</span>) butter</li>
<li>2 (<span style="color: blue;">3</span>) eggs</li>
<li>75g (<span style="color: blue;">150g</span>) light brown sugar</li>
<li>35g (<span style="color: blue;">50g</span>) white caster sugar</li>
<li>1 tbsp (<span style="color: blue;">2tbsps</span>) plain yoghurt</li>
<li>150g (<span style="color: blue;">225g</span>) plain chocolate</li>
</ul>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 190 C</span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Melt chocolate over a bain marie</span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cream butter and sugar in a bowl until light and fluffy</span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add the eggs one at a time, beating after each addition</span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir in chocolate and yoghurt</span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sift in flour and fold in, aerating the batter</span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour the mixture into a 9" sandwich tin</span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake for 20-25 mins</span></div>
<div style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cool for 10 mins in the tins then turn out onto a wire rack</span></div>
</div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-88787795314398907442012-05-28T14:25:00.001+01:002012-05-28T14:25:24.827+01:00Gluten Free (But They'll Never Notice) ShortbreadThis week I got an order for gluten free shortbread for a graduation, decorated as sparkly stars and champagne bubbles. I love shortbread; it's buttery, crunchy, crumbly and not too sweet. My <a href="http://bakingonthebrain.blogspot.com/2011/05/all-butter-shortbread-and-rather-long.html">All Butter Shortbread</a> recipe is an all time favourite but I was a little worried about how the gluten free version would match up. Turns out I had nothing to worry about, the crumb structure was perfect and the cookies were just as buttery and delicious as the usually are. <div>
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<div>
<a href="http://2.bp.blogspot.com/-VfKCCmLDmKM/T8N5xRtnhwI/AAAAAAAAAU4/nR-IKjfDXbo/s1600/DSCF2622.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-VfKCCmLDmKM/T8N5xRtnhwI/AAAAAAAAAU4/nR-IKjfDXbo/s320/DSCF2622.JPG" width="320" /></a><div>
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This cookie recipe gave me a chance to get three firsts over and done with. It was my first time covering cookies with fondant and my first time flood icing. The order was covered with fondant; pale lilac for the stars and cream/ivory for the champagne bubbles and I also used edible glitter for the first time to sparkle up the stars. </div>
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<div>
<a href="http://1.bp.blogspot.com/-zHNvDmb5nXU/T8N6CJY9JdI/AAAAAAAAAVA/f4AUOKBABlw/s1600/DSCF2643.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-zHNvDmb5nXU/T8N6CJY9JdI/AAAAAAAAAVA/f4AUOKBABlw/s320/DSCF2643.JPG" width="320" /></a></div>
<div>
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<div>
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<div>
With the remaining dough I decided to make some cookies to celebrate the end of exams/start of summer. I flood iced them with blue icing and decorated with white. It was a really nice combination and we polished them off lying in the grass in the sun in our back garden. </div>
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<b><u>Gluten-Free Shortbread</u></b></div>
<div>
<ul>
<li>350g Gluten-free flour mix</li>
<li>220g butter (at room temp)</li>
<li>125g caster sugar</li>
<li>2tsp xanthan gum</li>
<li>1-3 tbsp milk (if necessary, omit if recipe needs to be dairy free)</li>
</ul>
<div>
Preheat oven to 150C, line baking trays with greaseproof paper</div>
<div>
Cream butter and sugar until light and fluffy</div>
</div>
<div>
In a separate bowl combine the flour and xanthan gum</div>
<div>
Add the dry ingredients to the wet and mix well (it will be a little crumbly at this stage, if it is too crumbly add the milk)</div>
<div>
When the dough comes together into a ball chill it for 1-2 hours in the fridge</div>
<div>
Roll it out to 5mm thick and cut out the desired shapes</div>
<div>
Bake for 12-15 mins, until the edges are golden brown</div>
<div>
Cool in the tin for 5 mins then cool completely on a wire rack</div>
<div>
<br /></div>
<div>
Decorate as desired when the cookies are totally cooled :) </div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-19250894472775751582012-04-30T11:51:00.000+01:002012-04-30T11:51:05.793+01:00Gluten Free Chocolate Chunk Cookies<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Got my first order in for anything gluten free the other day from a friend of mine who is allergic to both wheat and soy. I've never been so paranoid in the kitchen as I was when I was prepping all the ingredients and making up the dough. I obsessively washed the mixing bowls, chopping board, weighing scale bowl, storage tin, counter tops..... The kitchen was sparkling clean before I'd even put butter and sugar together! Having seen what even the tiniest bit of wheat does to him I checked and re-checked the ingredients seventeen times to ensure none contained wheat or soy. Having reassured myself, kind of, I set to work.</span></div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;"><u></u></span></b><br />
<div>
<b><u><b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></u></b></u></b></div>
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;">
Gluten (and Soy) Free Chocolate Chunk Cookies</span></u></b><br />
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Makes 12</span></b></div>
<div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">300g gluten free flour mix (I use Dove's farm)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp xanthan gum</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp gluten free baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">250g butter, softened</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">340g light brown sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg yolk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">250g milk chocolate chunks (soy free; I used Cadbury's Dairy Milk)</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 165C</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Cream butter and sugar until light and fluffy</span></div>
</div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add egg, egg yolk and vanilla beating well after each addition</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">In another bowl mix the dry ingredients</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the dry ingredients to the wet and mix well</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the chocolate chunks and combine well</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Divide into 12 lumps and bake for 10-12 minutes until the edges are golden</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">The xanthan gum really fixes the crumb structure and gives the cookies the texture of normal cookies. It was the first time I'd used it and I was amazed. When they were cooled I packed them away in my super clean tin lined with greaseproof paper to be ABSOLUTELY sure they could not be contaminated. They were well received and suitably devoured. I think I'll find myself making them more often in future!</span></div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-40771984146106624162012-04-15T08:49:00.001+01:002012-04-15T08:49:52.497+01:00Giant CookieQuestion: What do you do for a friend who doesn't like cake on their birthday? <div>
<br /></div>
<div>
Answer: Make a giant cookie and watch their face light up!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-exH7L5CVP40/T4p9TP9U2sI/AAAAAAAAAUI/a_N7o2vzT_0/s1600/DSCF2568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-exH7L5CVP40/T4p9TP9U2sI/AAAAAAAAAUI/a_N7o2vzT_0/s320/DSCF2568.JPG" width="320" /></a></div>
<div>
I love baking things for friends' birthdays, getting something home made and hand crafted always has such a sense of the warm fuzzies about it and I love that feeling. The friend in this case wanted a giant chocolate cookie packed with chocolate and Diam chunks.</div>
<div>
<br /></div>
<div>
This recipe turns out an 11" thick chewy cookie with the perfect cookie texture (or so I was told). Since starting my business I've discovered a number of people I know who don't like cake so I think this recipe is going to come in very handy. </div>
<div>
<br /></div>
<div>
<b><u>Giant Chocolate Chunk Cookie</u></b></div>
<div>
<b>Makes one 11" cookie</b></div>
<div>
<ul>
<li>150g plain flour</li>
<li>1/2 tsp baking powder</li>
<li>1 egg</li>
<li>90g butter (melted and cooled)</li>
<li>75g light brown sugar</li>
<li>60g caster/superfine sugar</li>
<li>1 tbsp cocoa powder</li>
<li>200g Diam bars (broken into chunks)</li>
<li>100g chocolate chunks</li>
</ul>
<div>
Preheat the oven to 150C. Line an 11" round tray (I used a pizza tray) with greaseproof paper </div>
<div>
In a large bowl beat the butter and sugars until well combined</div>
<div>
Add the egg and beat well</div>
<div>
Combine all of the dry ingredients in a medium bowl</div>
</div>
<div>
Add the dry ingredients to the wet and combine well, using your hands if necessary</div>
<div>
Pour in the chocolate and Diam chunks and mix</div>
<div>
Put handfulls of the dough into the tray and press it all together and into the corners </div>
<div>
to form a solid round.</div>
<div>
Bake for 20 mins until the edges are golden and the center is still soft</div>
<div>
Cool in the tray for 10 mins then cool completely on a wire rack</div>
<div>
<br /></div>
<div>
If the idea of all that chocolate isn't your think feel free to omit the cocoa powder. Actually, scratch that; feel free to change around all of the mix-in options and try loads of different combinations!</div>
<div>
<br /></div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-81012754527523310382012-03-30T17:48:00.003+01:002012-04-14T11:24:40.518+01:00Lemon Curd<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_QpsvDOsIGY/T4lQSWYnFaI/AAAAAAAAAT8/IzkXjQp0fsA/s1600/Lemon+Curd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-_QpsvDOsIGY/T4lQSWYnFaI/AAAAAAAAAT8/IzkXjQp0fsA/s320/Lemon+Curd.jpg" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Lemon curd really is a thing of summer. It tastes like sunshine in a jar and with the recent heatwave here I just had to make some. It's March and we've been able to comfortably walk around in shorts and t-shirts...in Ireland... That doesn't usually happen until June, if it happens at all. </span><br />
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">My mum loves lemon curd (in fact I'll be bringing her a jar of it when I go to visit tomorrow). If it were up to her I think she'd have it on toast every morning. My nana (her mum) used to make it every year in summer when lemons were in season and this recipe is one that I found in my mum's recipe binder which is about 35 years older than I am!</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Lemon Curd</span></u></b></div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Makes around 2 jars (1.5 cups-ish)</span></b></div>
<div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">grated zest of 2 lemons</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">juice of 4 lemons</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 large egg yolks</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">135g caster sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">60g butter (cold, cubed)</span></li>
</ul>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Combine zest and juice in a bowl and let it for 15 minutes</span></div>
</div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Whisk sugar and egg yolks in a medium glass or stainless steel bowl until mix reached the consitency of mayonnaise</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Add juice mixture and mix</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Heat a little water in a saucepan until gently simmering and place bowl over this saucepan ensuring the base of the bowl does not come in contact with the surface of the water</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Cook for around 15 minutes, stirring constantly with a spatula, until it reaches the consistency of thick custard/pudding</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Remove from heat and add the butter a little at a time, stirring it until it melts. Cool the curd by placing the bowl in cold water, stirring occasionally to ensure a skin doesn't form.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy on scones, toast, crusty read, muffins or just eat by the spoonful. I have a plan for half of my batch and I'll post that recipe soon!</span></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-46774384176279160432012-03-13T12:59:00.000+00:002012-03-13T12:59:19.010+00:00Peanut Butter CookiesSo the business has really taken off recently; my supplier is selling four batches per week and I'm really enjoying coming up with new mix in ideas (next up is smores!!!). I've also been doing comissions and last week I got an order for two batches of peanut butter cookies to be given as gifts.<br />
<br />
I haven't made peanut butter cookies since I was like 11 years old and the recipe I use hasn't changed that much. It came from a really old children's cookbook given to me by my Percy when I was 9. Unfortunately I have since lost that cookbook somewhere along the way but I still have my peanut butter cookie recipe!<br />
<br />
I've swapped 1/2 cup of granulated sugar for the same of light brown sugar and added the baking powder. The original recipe also called for creaming the butter and sugar but melting it gives a chewier cookie which is much better!<br />
<br />
<b><u>Peanut Butter Cookies</u></b><br />
<b>Makes 12</b><br />
<br />
<ul><li>1/2 cup butter, melted and cooled</li>
<li>1/2 cup granulated sugar</li>
<li>1/2 cup light brown sugar</li>
<li>1/2 cup & 2 tbsp peanut butter (smooth or crunchy)</li>
<li>1 1/2 cup plain flour</li>
<li>1/2 tsp baking powder</li>
<li>1/2 tsp vanilla essence</li>
<li>1 egg</li>
</ul><div>Preheat the oven to 180C</div><div>Combine the cooled melted butter and sugars in a bowl and beat well</div><div>Add the egg and vanilla and beat well</div><div>Add peanut butter and beat until well combined</div><div>In another bowl combine the flour and baking powder</div><div>Add the dry ingredients to the wet and mix, using your hands when the flour is almost totally mixed in</div><div>The dough should come together easily and be slightly sticky (add more flour if it is very sticky)</div><div>Pinch off tablespoonful sized lumps and roll into balls</div><div>Flatten these balls into rounds and place on a lined baking tray</div><div>Bake for 7-10 mins until the edges are golden</div><div><br />
</div><div>Cool completely and enjoy with milk :)</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k5FSSHBXlAc/T19EQzD6XhI/AAAAAAAAATg/D2be0IjdaYE/s1600/pb-cookies-550x412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-k5FSSHBXlAc/T19EQzD6XhI/AAAAAAAAATg/D2be0IjdaYE/s320/pb-cookies-550x412.jpg" width="320" /></a></div><div>Unfortunately I don't have any pictures of the made up gift jars (my camera went on the blink) but they turned out really well and the recipient was very happy :)</div><div><br />
</div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-57910999324781209322012-03-06T16:12:00.000+00:002012-03-06T16:12:42.206+00:00Could Gluten be Ruining our Health?I came across this article and I'm not convinced, particularily by the Duke 2009 study... There's a lot of scope for experimental error in that and I just can't get behind it.<br />
<br />
Although the whole notion is pretty interesting so I'm gonna post it up anyway<br />
<br />
<a href="http://www.stumbleupon.com/su/74NMay/www.alternet.org/food/154418/is_gluten_ruining_your_health_(or_are_we_way_too_paranoid)/">http://www.stumbleupon.com/su/74NMay/www.alternet.org/food/154418/is_gluten_ruining_your_health_(or_are_we_way_too_paranoid)/</a>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-57865425494057565302012-02-11T09:15:00.002+00:002012-07-13T22:33:11.939+01:00M&M & Mars Bar Cookies<a href="http://1.bp.blogspot.com/--bYk_ZtBiRs/TzY2AINN3yI/AAAAAAAAAR0/LCcadTC_OBI/s1600/M&Ms.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--bYk_ZtBiRs/TzY2AINN3yI/AAAAAAAAAR0/LCcadTC_OBI/s1600/M&Ms.jpg" /></a><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Everything's go around here! I found myself an outlet to sell my baked goodness and they go on shelves from Monday!!! For starters they just want cookies and based on the clientèle I decided that M&M and Mars Bar cookies would be the best option because, y'know, who doesn't like a colourful cookie or one packed with gooey loveliness.</span><br />
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4aAhnU9hWF0/TzYzrrTW-PI/AAAAAAAAARo/iuXKoCPnoD8/s1600/M&M+Cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="http://4.bp.blogspot.com/-4aAhnU9hWF0/TzYzrrTW-PI/AAAAAAAAARo/iuXKoCPnoD8/s1600/M&M+Cookies.jpg" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Now, I will have to make these in huuuge batches, but to save you guys the headache the recipe here is enough for 18-20. It's a really simple recipe, super quick to whip up and perfect for a kids party or a not so kids party! Actually, it's a great one to make with kids; let them choose mix ins and have great fun with it :D</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div>
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;">M&M Cookies</span></u></b></div>
<div>
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Makes 16-18</span></b></div>
<div>
<ul style="background-color: white; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">300g flour</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking powder</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">180g butter, melted and cooled</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">270g brown sugar</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg & 1 egg yolk</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla essence</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups M&Ms</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">2-3 tbsp milk (if necessary)</span></li>
</ul>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 160 C, line trays with greaseproof paper</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Beat butter and sugar in a large bowl until creamy</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Add egg, yolk, vanilla and mix</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">In another bowl combine the flour and baking powder</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the dry ingredients to the wet, at this stage the mixture will be a bit crumbly </span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">but it will come together after mixing, don't fret.</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">If it doesn't come together properly add the milk 1 tbsp at a time until it does.</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the M&Ms and fold them into the dough</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Form heaped tablespoonfuls of the dough into balls then flatten them</span></div>
<div style="background-color: white; line-height: 18px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Place them on the prepared baking tray</span></div>
<div style="background-color: white; line-height: 18px;">
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 12-15 minutes, until the edges are golden but the centers are still soft!</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">for the Mars Bar version just sub out the M&Ms for 2 cups of chopped Mars Bar.</span><br />
<div class="separator" style="clear: both; font-size: 13px; text-align: center;">
<a href="http://2.bp.blogspot.com/-Tna_OgY5Mok/TzY4RGAkhCI/AAAAAAAAASA/36l_uqcy81Y/s1600/M&Mcookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="212" src="http://2.bp.blogspot.com/-Tna_OgY5Mok/TzY4RGAkhCI/AAAAAAAAASA/36l_uqcy81Y/s320/M&Mcookies2.jpg" width="320" /></span></a></div>
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<div class="separator" style="clear: both; font-size: 13px; text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">thanks to <a href="http://www.howsweeteats.com/2011/07/giant-rainbow-cookies/">How Sweet Eats</a> for the photo :D</span></div>
<div style="font-size: 13px;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
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</div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-19296790789263926182012-01-28T13:58:00.001+00:002012-02-04T11:27:07.959+00:00Yellow Cake - THE Basic Sponge<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gKFFTIrgyhM/Ty0V9-D7F9I/AAAAAAAAARY/RJmvArGPs0c/s1600/DSCF2266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gKFFTIrgyhM/Ty0V9-D7F9I/AAAAAAAAARY/RJmvArGPs0c/s320/DSCF2266.JPG" width="320" /></a></div>Finally! It's been so long since I've made a birthday cake, I was worried I'd have forgotten how! it's all go here today, I'm only able to type this up because I'm waiting for everything to cool! <a href="https://www.facebook.com/pages/Kates-Bakes/233980450013676">Kate's Bakes</a>, my little baking business, has finally kicked off and I have two commissions due today; a raspberry pavlova for a wrap party and this yellow cake for a 22nd birthday.<br />
<div><br />
</div><div>This yellow cake is the most reliable recipe I've ever had, it always produces a moist, tender cake that tastes buttery and delicious; perfect filled with jam and cream and dusted with icing sugar for a simple afternoon treat or dressed up with frosting or fondant for a more statement cake.</div><div><br />
</div><div><b><u>Yellow Cake</u></b></div><div><b>Makes one 9" sandwich cake</b></div><div><ul><li>225g butter</li>
<li>350g sugar</li>
<li>360g plain flour</li>
<li>4 eggs</li>
<li>300mls milk</li>
<li>1 tbsp baking powder</li>
<li>2 tsps vanilla extract</li>
</ul><div>Preheat the oven to 175 C, grease and line 2 tins</div></div><div>combine flour and baking powder in a bowl</div><div>In a larger bowl, cream butter and sugar until light and fluffy</div><div>Add eggs one at a time, beating well after each. Add vanilla</div><div>Alternate adding milk and flour to this mixture and mix well</div><div>Bake for 30-35 mins, turning once halfway through</div><div>Cool completely then decorate</div><div><br />
</div><div><b><u><br />
</u></b></div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-63855255104108659272012-01-24T18:02:00.001+00:002012-01-24T18:04:02.034+00:00Chocolate Truffles and 1 Year of Blogging<span style="font-family: Georgia, 'Times New Roman', serif;">I can't believe I've been blogging for a year, sharing my recipes and in turn meeting new people. It's been an interesting year, with long illness/thesis related gaps in posting and a new business venture started, but I've enjoyed it immensely and I can't wait for the second anniversary!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">To celebrate this I decided to dust off a chocolate truffle recipe I have to practice for valentines day. I love dark chocolate and I find it is the easiest type of chocolate to work with when making truffles. I've made white chocolate truffles before but they ended up being a little too soft, despite a large amount of icing sugar and ground almonds I added to bind the mixture... I've heard of people adding butter but I think that makes then truffles greasy and far too heavy (really unpleasant)... I'll have to work that little problem out before I have to make them again. Actually, if anyone has any suggestions I'd love to hear them :)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I tend to use 80% cocoa chocolate for this but if you want a slightly less bitter chocolate taste you can reduce the cocoa content, although I wouldn't go below 65%. The icing sugar and cocoa powder amount is really really variable and will also be affected by whatever flavours you are adding but just wing it, testing for sweetness as you go.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Dark Chocolate Truffles</span></u></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Makes around 40</span></b><br />
<br />
<ul><li><span style="font-family: Georgia, 'Times New Roman', serif;">450g dark chocolate (at least 65% cocoa)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">250 ml full cream</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">4-5 tbsp cocoa powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6-8 tbsp icing sugar</span></li>
</ul><div><span style="font-family: Georgia, 'Times New Roman', serif;">Break the chocolate into small pieces and put into a bowl.</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Heat the cream in a saucepan until it is just boiling</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Remove from the heat and pour over the chocolate, stirring gently</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Leave to stand for 5 minutes, stirring occasionally, until the chocolate has all melted</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Alternate adding the icing sugar and cocoa powder until a thick but smooth</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">ganache consistency is reached; at this stage you will want to be tasting for sweetness</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">and adding more or less than the recommended icing sugar and cocoa powder</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Chill in the fridge for at least 30 minutes then roll teaspoonful sized clumps of the </span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">mix into balls</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Coat in cocoa powder and enjoy</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Almond Truffles</span></u></b></div><div><b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></u></b></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Use the basic mix above but BEFORE CHILLING, substitute one of the tablespoons of cocoa powder and one of the tablespoons of icing sugar for two tablespoons of ground almonds</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Add 3 drops of almond essence and mix well</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Chill normally and coat in ground almonds</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Hazelnut Truffles</span></u></b></div><div><b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></u></b></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">As above but substitute 1 tablespoons of cocoa powder for 2 tbsp of Nutella and 2 tbsp of ground hazelnuts</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Chill and roll in ground hazelnuts</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Rum Truffles</span></u></b></div><div><b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></u></b></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">As above but add 2-3 tablespoons of spiced rum to the mix, adding more icing sugar if the mixture is too runny. </span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Roll in cocoa powder after chilling</span></div><div><br />
</div><div><br />
</div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com2tag:blogger.com,1999:blog-6194520610446303856.post-7200470157886741712012-01-08T16:32:00.002+00:002012-01-17T18:21:07.791+00:00Selection Box Cookies & A New Year 12 hour Dungeon Crawl<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/-DAtvBSjaUoI/TxW7vmpyY2I/AAAAAAAAARE/H9uZvDVIFhU/s1600/selection+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://2.bp.blogspot.com/-DAtvBSjaUoI/TxW7vmpyY2I/AAAAAAAAARE/H9uZvDVIFhU/s320/selection+cookies.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;">So it's the New Year, a time for getting together with family and friends, bidding farewell to the old and looking forward to the new. Normally celebrations consist of drinking, dancing, partying, going to the pub and counting down the final 10 seconds (with a possible kiss at the stroke of midnight). This year however we decided to do something totally different and host a marathon Pathfinder dungeon crawl.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">But not just any dungeon...the most intense, difficult and terrifyingly deadly dungeon ever created by Gary Gygax and Dave Arneson; The Tomb of Horrors. So, as the clock struck 7PM two teams of intrepid explorers probably with more weapons than sense, set forth. We had our first death within 10 minutes...</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">In order to get us through this ordeal, I brought home made cookies. In Ireland at Christmas the Cadbury's chocolate company (who make the best chocolate in the world) brings out a selection box which contains a variety of their best loved chocolate bars. It's a pretty standard gift and we ended up with 4 in the house but since I can't really eat chocolate I decided to make cookies with mine. The different chocolate bars came together really well and they were a huge hit so I think they'll become a New Years staple from now on!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><u><span style="font-family: Georgia, 'Times New Roman', serif;">Selection Box Cookies</span></u></b><br />
<b><span style="font-family: Georgia, 'Times New Roman', serif;">Makes around 18</span></b><br />
<br />
<ul><li><span style="font-family: Georgia, 'Times New Roman', serif;">255g flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">180g butter, melted and cooled</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">270g brown sugar</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg & 1 egg yolk</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsps vanilla essence</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1.5-2 cups mixed chocolate bars, roughly chopped</span></li>
</ul><div><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 160 C, line trays with greaseproof paper</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Beat butter and sugar in a large bowl until creamy</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Add egg, yolk, vanilla and mix</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">In another bowl combine the flour and baking powder</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Add the dry ingredients to the wet, at this stage the mixture will be a bit crumbly </span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">but it will come together after mixing, don't fret</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Add the chopped chocolate bars and fold them into the dough</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Form heaped tablespoonfuls of the dough into balls then flatten them</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Place them on the prepared baking tray</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 14-17 minutes, until the edges are golden but the centers are still soft</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Cool completely or have one fresh from the oven with vanilla ice cream!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yTotE3oMahI/TwrE8W3wVaI/AAAAAAAAAQE/2x4nW8DBXFM/s1600/IMG_2157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://1.bp.blogspot.com/-yTotE3oMahI/TwrE8W3wVaI/AAAAAAAAAQE/2x4nW8DBXFM/s320/IMG_2157.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Thanks to <a href="http://www.sprinkledwithflour.com/2010/12/chunky-twix-cookies.html">Sprinkled With Flour</a> and <a href="http://d1307624.t196.myhsphere.cc/2008/09/chocolate-chip-toffee-and-almond-cookies.html">Pam</a> for the pics </span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span style="font-family: Georgia, 'Times New Roman', serif;">Happy New Year! :) x</span></div><div><br />
</div><div><br />
</div>Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0tag:blogger.com,1999:blog-6194520610446303856.post-6456829226971185622011-12-24T21:04:00.004+00:002011-12-26T17:33:19.526+00:00Apple and Cinnamon Flapjacks<div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6anOobDhJys/TvivhkQ1aJI/AAAAAAAAAPk/bxdiOqxUQV0/s1600/Oatmeal-flapjacks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-6anOobDhJys/TvivhkQ1aJI/AAAAAAAAAPk/bxdiOqxUQV0/s320/Oatmeal-flapjacks.jpg" width="320" /></a></div><span style="font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">T'was the night before Christmas when all through the house, everyone was a-buzz, disturbing the poor mouse.</span></span></div><div><span style="font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
</span></span></div><div><span style="font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">It's been a hectic day. We have our traditional Christmas Eve get together with our neighbours tonight and the house has been in a state of preparation since 9AM! We've been cleaning, cooking and I've been baking and decorating like a fury and the house is now completely ready for Christmas. I made my traditional cinnamon shortbread, decorated my Christmas cake and was struck by the sudden urge to make something different. As I have previously mentioned I LOVE flapjacks, and I have previously posted a recipe for basic <a href="http://bakingonthebrain.blogspot.com/2011/11/flapjacks.html">Oatmeal Flapjacks</a>, which forms the basis of these beauties. </span></span></div><div><span style="font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
</span></span></div><div><span style="font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">These flapjacks are more moist than the original recipe and the apples give them a very tender texture, the cinnamon lending a slight spice and the raisins giving a burst of sweetness. They don't hold together as well as the other recipe but are perfect served warm with vanilla ice cream! Thanks to the daily spud for the pic :)</span></span></div><div><span style="font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
</span></span></div><div><span style="font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><b><u>Apple and Cinnamon Flapjacks</u></b></span></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bUo6BCe7MYo/TvY_ivf7i6I/AAAAAAAAAPY/EWszmkrNFhA/s1600/IMG_4040.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-bUo6BCe7MYo/TvY_ivf7i6I/AAAAAAAAAPY/EWszmkrNFhA/s320/IMG_4040.JPG" width="320" /></a></div><span style="font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><b>Makes one 9" pan</b></span></span></div><ul style="background-color: white; font-size: 13px; line-height: 18px; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">175g butter,</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">225g light brown sugar</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">2tbsp golden syrup</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">350g rolled oats (jumbo oats)</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 cooking apples (I use Bramley)</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">200g raisins</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsps cinnamon</span></li>
</ul><div><span style="font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"><br />
</span></span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 150 C and grease a 9" square tin</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Melt the butter with the sugar and syrup in a saucepan over a medium-low heat,</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">stirring to avoid sticking and burning until the butter has melted completely</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Remove from the heat and stir in the oats, ensuring they are well coated in the mixture</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Grate the apple into the saucepan and throw in the raisins, mixing well</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Spoon the mixture into the prepared tin and press down with the back of a spoon</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Bake for 40-45 minutes, until golden on the top</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cool completely then cut into squares with a knife and remove from the tin</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">As I said before these flapjacks are far more prone to fall apart than my original recipe but BOY are they yummy :) They're the perfect way to get away from heavier Christmas treats, and the crumbly bits will taste even BETTER for a light Christmas breakfast served with yoghurt :)</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="background-color: white; font-size: 13px; line-height: 18px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Wherever you are in the world, whether you're at home with your parents, or with people you love, meeting friends for Christmas drinks or spending the evening curled up by the fire reading or watching silly TV, I hope this Christmas is full of magic and wonderful moments for you all.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Merry Christmas from me and my exhausted cookie cutters :) x</span></div><br class="Apple-interchange-newline" />Anonymoushttp://www.blogger.com/profile/06679664436143784947noreply@blogger.com0