tag:blogger.com,1999:blog-43681638423065738172024-03-05T11:07:56.504-08:00TreetsUnknownnoreply@blogger.comBlogger60125tag:blogger.com,1999:blog-4368163842306573817.post-82410797741330488252020-05-18T14:07:00.001-07:002020-05-18T14:07:50.139-07:00Melon Pan <div class="separator" style="clear: both; text-align: center;">
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Since the start of the Covid-19 lockdown I have possibly baked more bread than I have done in the space of a year (maybe even two!) Which is ironic, considering there is still a bit of a shortage of flour in the shops but then I decided to go to a wholesalers and bought a whopping 16kg bag of bread flour so I could bake to my heart's content. (Or until the packets of yeast I've got runs out anyway.) And in the event of yeast running out I have also started to experiment with sourdough bread which in all honesty I'm still trying to get my head around. On one hand it's quite straight forward but on the other hand it's quite technical. There's literally websites upon websites on sourdough making, hydration levels, flour types and the list goes on and on. It's a completely new thing to me but I digress...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtSqV5ahrOI1U1ZXsMZaqop3KowCm1oFKfyBIhz9zux2L43FBD5d3IZGw4jawogfCU-kJifBtNNsI_hhxobj7IdPMKcgeUblbokGBNYMbLUKfzKSSdS1f8ssUnjdxhyRMNvrfYJBnwas1/s1600/melonpan1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1126" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtSqV5ahrOI1U1ZXsMZaqop3KowCm1oFKfyBIhz9zux2L43FBD5d3IZGw4jawogfCU-kJifBtNNsI_hhxobj7IdPMKcgeUblbokGBNYMbLUKfzKSSdS1f8ssUnjdxhyRMNvrfYJBnwas1/s640/melonpan1.jpg" width="450" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_UDT6dS8POkEz4hw0hHp8WsZVvnMg5eC6Wj7toVDIpONngRfq2dBRHk7Xlejqof3dRsBNaIdZGJL7Dtqa4zNkSzxtCIpGZUyVQDsij1mlmepyaK1SN0DXbmqr0EY46S0ILahKSNw8Bjp/s1600/melonpan2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1145" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_UDT6dS8POkEz4hw0hHp8WsZVvnMg5eC6Wj7toVDIpONngRfq2dBRHk7Xlejqof3dRsBNaIdZGJL7Dtqa4zNkSzxtCIpGZUyVQDsij1mlmepyaK1SN0DXbmqr0EY46S0ILahKSNw8Bjp/s640/melonpan2.jpg" width="458" /></a></div>
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The bread that created the 'opened a tin of worms' moment was a Shokupan recipe that I stumbled across on Dreams of Dashi. Shokupan for those who don't know is a fluffy Japanese white bread loaf. Unfortunately for me, I've never tried an actual Shokupan but I can only imagine is reminiscent of the bread that can be found in Chinese bakeries. So I gave it a bash and it turned out beauuutiful. So soft, so pillowy- lovely eaten on it's own, as a sandwich or toasted with a little butter and jam spread on top for breakfast. To me it tastes like a really light brioche bread but way more fluffier.</div>
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The recipe utilised the water roux <i>tangzhong</i> method- a method whereby you cook part of the flour with water and/or milk to create a kind of paste which is added to the main dough. The idea is that the cooked flour retains that moisture resulting in a bread that stays soft and fluffy for the next couple of days. This tangzhong method of baking bread has been around for quite sometime but I've noticed it's become popularised by many food bloggers/ instagrammers recently. </div>
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Moving onto Melon Pan. 'Pan' meaning bread in Japanese- Melon Pan is a fluffy bread roll topped with a buttery cookie crust. The bread getting the 'Melon' name from the pattern that is scored on top prior to baking. Similar to the Chinese version - Pineapple Bun- neither of these breads have any fruit in it although there are versions of Melon Pan nowadays that have melon flavoured cream fillings. Both consist of a soft bread base with a cookie like crust on top. Again, I've never tried an actual Melon Pan but based this version on Just One Cookbook's recipe so I can only assume this resembles somewhat similar at least to the real thing...</div>
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There are two key things to making this bread soft and fluffy:</div>
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1. The <i>tangzhong - </i>cook the flour and water mixture over a low to medium heat on the stove - keep whisking/ stirring until a thick custard/pudding texture. I like to make a batch of tangzhong and store in the fridge if I know I'm making more bread in the next few days. Using 1 part water to 5 parts liquid- whether it be water or milk or both (sometimes I like to do half and half.)</div>
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2. Knead the dough until window pane stage (this is crucial for the texture) where if you take a bit of dough and stretch it won't break and form a thin 'membrane' that you are able to see the light through. Kneading to this stage ensures that the gluten has fully developed. As demonstrated here:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zUdJK-mYqJUHSfIAZFt_2ytpM9fs_NR4TpbEm1BTwZ-tRjIcXDGeK7kLjCPZM4t7WFY55eAZ3SBDyZk20Bo1YFR0ZJTT8Vmkt5piPeZ5RkYjn8kHEe1Kw0TSdyRI2GsLqO9pwEsK6EeF/s1600/sausagebundough3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1108" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zUdJK-mYqJUHSfIAZFt_2ytpM9fs_NR4TpbEm1BTwZ-tRjIcXDGeK7kLjCPZM4t7WFY55eAZ3SBDyZk20Bo1YFR0ZJTT8Vmkt5piPeZ5RkYjn8kHEe1Kw0TSdyRI2GsLqO9pwEsK6EeF/s640/sausagebundough3.jpg" width="442" /></a></div>
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I have to say- it really does help if you have a stand mixer or a bread machine to help you do the kneading as the dough is quite sticky. You can do this by hand if you don't mind a bit of mess or if you fancy an arm workout!</div>
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<i>Tangzhong that I made as part of a bigger batch. (Easier to cook this way than small batch)</i></div>
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I've combined Dreams of Dashi's Shokupan recipe with the cookie topping of Just One Cookbook's Melon Pan recipe and created this version of Melon Pan. May have to play around with the sizes- the ones I've made are quite - <i>ahem - </i>sizeable but it's been well received by my human guinea pig testers and only makes me wish I lived near an Asian bakery so I can have delicious breads like this everyday! (Or then again maybe not because I'll just get very fat...)<br />
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<b>MELON PAN</b><br />
Bread based on <a href="http://www.dreamsofdashi.com/shokupan/">Dream of Dashi Shokupan</a><br />
Cookie topping based on <a href="https://www.justonecookbook.com/melon-pan/">Just One Cookbook </a><br />
<i>Yields around 12- you can make smaller size melon pan if you wish.</i><br />
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<b>Bread dough</b><br />
20g bread flour (for the tangzhong)<br />
100ml water (for the tangzhong)<br />
350g bread flour<br />
30g caster sugar<br />
4g fast action dried yeast (or 8g fresh yeast)<br />
7g salt<br />
1 medium egg (around 50g - don't worry if it's a little more)<br />
95ml water<br />
20g butter, room temperature<br />
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<b>Topping</b><br />
90g butter, room temperature<br />
150g sugar<br />
75g egg, beaten<br />
280g plain flour<br />
20g corn flour<br />
3g baking powder (a little over 1/2 tsp)<br />
1/2 tsp vanilla extract<br />
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<ol>
<li>First make the tangzhong. In a small saucepan, mix the 20g bread flour and 100ml water until smooth and lump free. <i>Tip: I either blend it in my smoothie maker prior or put it in an empty jam jar, lid tightly on and give it a good shake to get rid of the lumps before pouring into the saucepan.</i> Heat on a low to medium heat, constantly stirring until thickened to a pudding/thick custard texture- <u>be particularly mindful of the edges as they'll cook quick!</u> Take off the heat and set aside to cool. </li>
<li>Place the rest of the bread dough ingredients <u>apart from the butter</u> into the bowl of a stand mixer with a dough hook attachment and add the tangzhong - <i>if the tangzhong is still slightly warm this is fine. Just don't want it hot enough to scramble the egg/ kill the yeast.</i></li>
<li>Set to mix for 5 mins on low (this is around number 2 on the Kitchenaid) before adding the butter. Turn the mixer to medium speed (around number 4 on the Kitchenaid) and knead for 12-15mins until dough passes the window pane test.</li>
<li>Once the dough is ready, shape into a ball and transfer to a lightly greased bowl, cover with clingfilm and let proof in a warm place for around an hour to hour and a half or until the dough is double in size. <i>This may be longer depending on how hot/cold your house is.</i></li>
<li>Make the cookie topping. Sift the plain flour, corn flour and baking powder into a bowl and set aside. Cream the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix until incorporated. </li>
<li>Add the the sifted dry ingredients and mix until just incorporated and there are no floury bits left. Gather into a ball and divide into 12 pieces- should be around 50g each. Roll each portion into a ball and place on a baking sheet/ plate, cover with cling film and place in the fridge to firm up.</li>
<li>Once the bread dough has doubled in size, deflate with your hands and tip out onto a lightly floured surface. Roll out with a floured rolling pin, fold the dough in thirds before rolling out again and repeating folding in thirds again. Shape into a ball, cover and rest for 20mins to relax the gluten. In the meantime take the cookie dough portions out of the fridge.</li>
<li>Divide the bread dough into 12 pieces - should be around 50-55g each. Shape into a tight ball by pulling the edges and tucking/pinching into the centre. Finish shaping by rolling and gently pressing in the hollow of your palm against the lightly floured work surface, keeping the seam side down.</li>
<li>Dust the work surface with a little flour and roll out the cookie dough portions into a disc around 10-12cm wide. Place on top of a portion of bread dough, wrapping the edges of the cookie underneath the ball of bread dough. Trim excess cookie if needed. Using a dough scraper/ back of a knife, gently score a criss cross pattern on the top - <i>be careful not to cut too deep otherwise the dough whilst proofing will pull the cookie apart.</i></li>
<li>Place on a lined baking tray, loosely cover with cling film and let proof in a warm place until the melon pan is 1.5 times in size, around 1 hour but again this may be longer depending on how warm/cold your house is.</li>
<li>Preheat oven to 180°C and bake the melon pan for 13-15mins until lightly golden. Transfer to a wire rack to cool.</li>
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<b>Notes:</b></div>
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<li>Highly recommend referring to Just One Cookbook and Dreams of Dashi's websites prior to making this melon pan as they have much more detailed step by step photos on how to make the bread and will give you a good visual aid of what things should look like!</li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-27094406148049587872020-03-30T11:04:00.001-07:002020-05-18T14:08:31.722-07:00Coronabakes: Lotus Biscoff Oat Cookie BarsWhy hellooo, yes it's me. This is indeed another one of my sporadic check ins to this blog. I see a pattern happening in that this is yet another cookie type based blog post but I'm sure I'm in the same boat as many people right now in that there seems to be a slight shortage in baking ingredients in the shops as a result of people panic buying during the course of this Coranavirus outbreak. I can't remember the last time I saw plain or bread flour in my local Lidl or Coop supermarket. Eggs make an appearance nearly as sporadic as I do on here and I find myself rationing the remaining few I have at home. When I do feel like baking do I prioritise eggs...or flour?? Which am I most likely to see again??<br />
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Despite now working from home the situation is so bizarre and it's progressed so quickly, I'm not sure whether I've got my head around it yet. Is it wrong that I'm still generally quite chilled out about it? Should I be more worried? The whole social isolating thing I thought would quite suit me (generally I don't really like people all that much) but I was surprised at how much I miss being around people, even if they're there and not talking.<br />
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I find myself spending an even larger portion of my time mindlessly scrolling through Instagram and it's then that I came across a cookie recipe posted by Benjamina (@bakedbybenji) . I'd followed Benjamina ages ago shortly after she had been announced as one of the contestants on The Great British Bake Off- I just love her photography of her bakes. They're so simple but so pretty at the same time. The recipe was for Peanut Butter Oaty Bars and- get this- uses NO EGGS. Wooooop! Eggs are safe for another day! It also uses vegetable oil rather than butter so is a nice vegan recipe too. As nice as the peanut butter cookies were...it got me thinking...how about I replace the peanut butter with Lotus Biscoff spread?? For those who haven't tried Lotus Biscoff spread....<i>have you been living under a rock??</i> It's the most delicious spiced biscuit /cookie spread <strike>that is perfect straight out of the jar with a spoon.</strike> I've baked with Biscoff spread before and it can be a bit drier- hence the decision to press the mix into a baking tin and cut into cookie bars.<br />
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The Biscoff spread in the cookie bars are quite subtle in taste (or maybe it isn't as I'm so used to eating it neat!) and it adds that depth of flavour that I can't really describe. It almost has that Millie's Cookies taste. People of the UK will know what a Millie's cookie is but I swear they have changed the recipe because they definitely do not taste the same. They're also now teeeeny weeny. One of my childhood memories is my mum taking us to Meadowhall shopping centre in Sheffield and we would always come back with a giant box of cookies- the smell of sugar and vanillary goodness as you walk past the shop is mouthwatering! I've tried in the past to replicate that fragrance of a Millie's cookie but struggled to achieve this and now I think the secret might be Biscoff spread! I see more baking experiments happening in the future!<br />
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The only downside I've found is that the cookie bars once cut can look quite greasy as vegetable oil used. If it had been made with butter it probably would feel less greasy as the fat will have solidified once cooled. I'm pretty sure the oil can be swapped out if you like and won't affect the recipe greatly. <i>Edit: after sitting in a tupperware box overnight (the cookies, not me) the grease seems to have soaked up a bit</i>. The oatyness texture reminds me of a flapjack, actually. So you can kinda trick yourself into thinking these are semi good for you. It's best to chill the dough overnight before baking but once ready, make yourself a cuppa and away you go!<br />
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<b>LOTUS BISCOFF OAT COOKIE BARS</b><br />
Recipe based on Benjamina Ebuehi's Peanut Butter Oaty Cookies<br />
<i>Yields around 8 rectangular slices</i><br />
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100g muscovado sugar <i>(I used dark but light will also work, as would soft light/dark brown sugar)</i><br />
100g caster sugar<br />
100ml oil <i>(any flavourless type oil will do- I used vegetable)</i><br />
80ml water<br />
75g Lotus Biscoff spread<br />
2 tsp vanilla extract<br />
220g plain flour<br />
1/4 tsp salt<br />
50g porridge oats<br />
1 tsp baking powder<br />
1/2 tsp bicarbonate of soda<br />
100g chopped milk chocolate <i>(can use chocolate chips)</i><br />
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<ol>
<li>Place the muscovado sugar, caster sugar and oil into a large bowl and whisk until smooth. Add the water, vanilla extract and biscoff spread and mix until combined.</li>
<li>Sift the plain flour, baking powder, bicarbonate of soda and salt into the wet mixture and mix until just combined<i> (no need to beat the crap out of it!) </i>and mix in the porridge oats and chocolate until evenly dispersed.</li>
<li>Once the dough is ready cover the bowl with clingfilm/ transfer to a tupperware box with lid and chill overnight.</li>
<li>When you're ready to bake- preheat the oven to 180°C and line a 8 x 8" baking tray with baking paper. Pour cookie dough into the tin and firmly press down with the back of a spoon <i>(clean hands will also do!) </i></li>
<li>Bake for around 23-25minutes until dark golden all over. The middle will look a bit jiggly but will firm up once cool. Once cool, cut into 8 rectangles and put the kettle on!</li>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-11397149416022653162019-08-02T08:13:00.003-07:002019-09-22T08:10:25.004-07:00Eton Mess Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-uwb4yex2hEjYVF-8keLvpBAD9Fi4nKYbG6raRtedTl4VfDj0pEgfEUNda7htYCNjMzxFsWzul93VpE0p5u92Qdj5vAE0nPBMJNZUTq9CyekPXmMuP3vT7Y4XdTC7EgiTc0YvkZaWpeE/s1600/cooki1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-uwb4yex2hEjYVF-8keLvpBAD9Fi4nKYbG6raRtedTl4VfDj0pEgfEUNda7htYCNjMzxFsWzul93VpE0p5u92Qdj5vAE0nPBMJNZUTq9CyekPXmMuP3vT7Y4XdTC7EgiTc0YvkZaWpeE/s640/cooki1.jpg" width="460" /></a></div>
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Fact: Strawberries take a slot in my top 3 favourite fruits - first place goes to mangoes (Thai), second goes to watermelon (preferably the yellow variety...) and third is strawberries but even then I'm a bit picky. I prefer Scottish varieties, such as Sonata, which is only available around June time. I think Scottish strawberries generally just taste sweeter and the flesh is a bit softer and the overall fruit a rounder looking in appearance. </div>
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The fruitiness of strawberries I really love in desserts (particularly cheesecake!) so imagine my interest when I recently eyed up a bag of eton mess cookies at my local Co-Op supermarket. It was <i>nice </i>but it could be better. So after aquiring a few bottles of meringue drops and a bag of freeze dried strawberries, I set out to make my own version of eton mess cookies. I based the cookies on my favourite cookie recipe, but swapped out the chocolate add ins for white chocolate, meringue drops and chopped freeze dried strawberries. The meringue drops and white chocolate are quite sweet already so I've reduced the sugar by a smigeon in the cookie dough to try offset the sweetness.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuVhmNPWSlO0imdo9PH3GclUNFtznlH_yWDyBllcRbufy1cmD42IDeoBSZO2-DNOL_ci1Puk9cMstAMm-tBb-7yvtoKhV7nANbqWvXueGCyoCltY3xcWobgH58VjjL2sYK8OsuBXOky29/s1600/cooki2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuVhmNPWSlO0imdo9PH3GclUNFtznlH_yWDyBllcRbufy1cmD42IDeoBSZO2-DNOL_ci1Puk9cMstAMm-tBb-7yvtoKhV7nANbqWvXueGCyoCltY3xcWobgH58VjjL2sYK8OsuBXOky29/s640/cooki2.jpg" width="460" /></a></div>
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And I was going to take some decent photos on my SLR but unsurprisingly the battery was dead and I've misplaced the memory card somewhere. Just proves how long it's been since I blogged anything decent! These have been taken on my phone which lacks a little depth but it'll do for now! </div>
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<b>ETON MESS COOKIES</b><br />
Recipe based on NY Times Cookie<br />
<i>Yields around 15 large cookies</i><br />
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<b>Browned Butter</b><br />
<b><br /></b>250g unsalted butter<br />
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<b>Cookie Dough</b><br />
<b><br /></b>120g plain flour<br />
120g strong white bread flour<br />
1/2 tsp bicarbonate of soda<br />
3/4 tsp baking powder<br />
0.5 tsp salt<br />
2 tbsp cornstarch<br />
70g browned butter<br />
70g salted butter<br />
120g soft light brown sugar<br />
120g caster sugar<br />
1 large egg<br />
1 tsp vanilla extract (I use Neilsen Massey)<br />
50g white chocolate, chopped into chunks <i>(mine were approx 0.75- 1cm cube sized)</i><br />
40g freeze dried strawberries, chopped <i>(mine were approx 0.5cm square size ish)</i><br />
40g Meringue drops <i>(can omit if you can't get hold of these- I used <a href="https://www.sugarandcrumbs.co.uk/product/pme-meringue-drops-45g/?gclid=Cj0KCQjwp5_qBRDBARIsANxdcimd8vWKGOVxBDEhhGnRNnMAAejOQG7h2iXg-N2bMZ2AgsIZs9NT4BQaAuKgEALw_wcB">PME Meringue Drop Spinkles</a>)</i><br />
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<ol>
<li>Make the browned butter. In a light coloured, medium sized saucepan- melt the butter over a medium heat. Continue to cook the butter until it turns a pale golden brown and the milk solids turn into flecks of reddy brown colour. The butter at this stage will smell lovely with a nutty aroma. Be careful not to heat the butter too long as it can burn quite easily in a matter of seconds. Turn off the heat and leave to cool.</li>
<li>Sift the flours, bicarb of soda, baking powder, cornstarch and salt into a bowl and set aside. </li>
<li>Cream the sugars, browned butter and salted butter using a stand mixer with paddle attachment until light and fluffy. Add the egg and vanilla extract and mix until incorporated.</li>
<li>Pour the sifted dry ingredients into the butter mixture and mix on low until just incorporated. Add the chocolate chunks, strawberries and meringue drops and mix on low until evenly dispersed.</li>
<li>Line a baking tin using baking parchment/ greaseproof paper and press the cookie dough into the tray roughly to around 1inch high. Cover with clingfilm and place in the fridge to chill for a couple of hours.</li>
<li>Preheat the oven to 180°C. Line a few baking trays with baking parchment. Cut the chilled dough into 1.5 inch cubes. Bake using the middle shelf of the oven for around 10minutes for a softer gooey cookie. 10-12 minutes for firmer, slightly more crisp cookie. Cool on the tray for 10minutes before transferring to a wire rack to cool completely.</li>
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<b>NOTES:</b></div>
<div>
<ul>
<li>If you don't have a baking tray to press the dough into - roll out a sheet of clingfilm and pressing the dough into a 1.5 inch thick slab also works. Wrap up with clingfilm and chill as per instructions.</li>
<li>If using browned butter that has been made in advance i.e. it has solidified - use as regular butter and cream with the sugars as you would do normally. </li>
<li>I prefer to cut my cookie dough into cubes as it's much easier and less messy than rolling into balls. It might give slightly neater looking cookies using the ball rolling method but the cubing method gives a more rustic look, which I like! The cubes melt into pretty neat circular shapes anyway...</li>
<li>Baking times may vary depending on your oven- the times I've listed above is according to my oven. The cookies should be light golden all over with the edges being slightly darker.</li>
</ul>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-8618470625121781362019-03-10T11:45:00.002-07:002019-03-10T11:45:32.472-07:00Pretty Near Perfect Triple Chocolate Chunk CookiesAnother chocolate post, another cookie recipe. I've been absent for a while but trust me, these babies are worth it. I apologise in advance for the lack of and quality of the photos, as these were taken on my phone on the day but I will definitely look to update once I get chance.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY90gp8msGFq5Q87EsLlcr0qRopwV9Jy_OMUs5uoGqaMIO0wRUwge_Ke01emuQzlnr85VxWV1kwLSNGr3JICcd3wcG2GjjAPL0fEq3bn3NKpWCGHjHZzsf3toL8SFxxWab0CXIoJQcOLhL/s1600/TripleCookie4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1095" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY90gp8msGFq5Q87EsLlcr0qRopwV9Jy_OMUs5uoGqaMIO0wRUwge_Ke01emuQzlnr85VxWV1kwLSNGr3JICcd3wcG2GjjAPL0fEq3bn3NKpWCGHjHZzsf3toL8SFxxWab0CXIoJQcOLhL/s640/TripleCookie4.jpg" width="438" /></a></div>
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I've baked many (and I truly mean MANY) batches of cookies and each time I tweak it slightly to work to my own tastes. Whilst I've been at home at Mum's this past weekend, I decided to execute my ideas in my latest cookie experiment.<br />
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First things first- what makes a 'perfect' cookie? Well to me, they need to be crisp on the outside, soft on the inside, rich, buttery and fragrant with hints of vanilla without being overly sweet. The chocolate chunks needs to be well dispersed throughout but the amount shouldn't be so much that all you get are bites of chocolate. As much as I love chocolate, I find these types of cookies a bit too sickly and prefer to let the dough shine when it comes to making my own.<br />
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One of my favourite cookie recipes is the famous NY Times Cookie and yes, there is a bit of work involved and a lot of patience needed whilst the dough chills in the fridge for 24-36 hours, the dept of flavour you get from an 'aged' cookie dough is so much more than what you get from a standard dough.<br />
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When I started this particular cookie experiment I was trying to see if I could get that extra depth of flavour in the dough without having to chill the dough for 24-36 hours. My solution? Browned butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyaAKWRzZbZTB9WaGoQQNv4oK2HtOm7y96LrlzEUktayJ0ytHaZwW4gjJNQTzdC-qKQVLPiBK1U8xKpN5OsmFif-z438YYuVn8azo17Y_unnrkH4pJh3kGrlrniRA1mFzkTaNAQoNQvpx/s1600/TripleCookie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyaAKWRzZbZTB9WaGoQQNv4oK2HtOm7y96LrlzEUktayJ0ytHaZwW4gjJNQTzdC-qKQVLPiBK1U8xKpN5OsmFif-z438YYuVn8azo17Y_unnrkH4pJh3kGrlrniRA1mFzkTaNAQoNQvpx/s640/TripleCookie2.jpg" width="360" /></a></div>
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Ahh yes, browned butter aka beurre noisette is the heavenly ingredient with a wonderfully complex, nutty fragrance, created by cooking down butter until the moisture evaporates leaving pure buttery goodness and bits of browned milk solids. Sure, you're reducing the chill time and adding to this stage of making browned butter but the results are just so good! You can always make the browned butter in advance and leave in the fridge for when you need it. I chilled the dough overnight before baking around 12 hours later and I couldn't detect any discernable taste difference between the 12hour batch and 36 hour batch. The only difference was maybe the 36 hour dough didn't spread as much during baking. However it's worth noting that browning butter removes the water content (a 250g block of butter would probably get you around 140g once cooked) and to properly cream the sugars together you need moisture, hence I've used half browned and half regular butter. Either that or you'll have to reintroduce moisture somewhere else. If I get chance I'll probably experiment with the ratios!<br />
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Few things that I always do/ look out for when I make my cookies-<br />
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<ol>
<li>Use a mix of bread flour and plain flour. The higher gluten content allows for the slight denseness that I feel a cookie needs</li>
<li>Use a mix of caster sugar and soft brown sugar. Caster sugar creates the crispness whereas the soft brown sugar will add to the soft gooeyness. I prefer to use dark brown soft sugar for a deeper molassy kinda taste but light/ muscovado would also work nicely too.</li>
<li>Cornflour/ corn starch. I use approximately 1tbsp per 125g flour. Cornstarch gives cookies the thickness</li>
<li>Good quality vanilla extract NOT vanilla essence or flavouring. I like to use Nielsen Massey vanilla extract. It's expensive but the flavour is much more prominent than for example, your standard supermarket brand. <i>(You can however, also buy Nielsen Massey vanilla in the supermarkets.)</i></li>
<li>Chill the dough. I like to 'age' the dough in the fridge at least overnight before baking. This allows flavours to develop and allow some of the moisture to be absorbed by the flour. Most importantly this solidifies the butter and reduces the spread of the cookies during baking so they don't turn into thin crispy pancakes!</li>
</ol>
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Apologies for the long winded post but for me I love the whole science behind baking- possibly more than eating the product itself! I won't say these are 100% perfect as there is always room for improvement but for now, these are pretty damn good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9qeYn353joTKPn7dgQsitu9j1WVUCaelTvv93vp1NLIu7zf6qdHQuzC12iCUOrKsMEPWvaUi0iqJgdwbS7ZV9yHaJEky8OTwUEvHgruofjupFvg4fftnk9r_ZhHhkt0DSLcUimP4djsd/s1600/TripleCookie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="999" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9qeYn353joTKPn7dgQsitu9j1WVUCaelTvv93vp1NLIu7zf6qdHQuzC12iCUOrKsMEPWvaUi0iqJgdwbS7ZV9yHaJEky8OTwUEvHgruofjupFvg4fftnk9r_ZhHhkt0DSLcUimP4djsd/s640/TripleCookie1.jpg" width="398" /></a></div>
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<b>PRETTY NEAR PERFECT TRIPLE CHOCOLATE CHUNK COOKIES</b><br />
Recipe based on NY Times Cookie<br />
<i>Yields around 30 large cookies</i><br />
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Note: Recipe will take 1-2 days in advance to make<br />
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<b>Browned Butter</b><br />
<b><br /></b>
250g unsalted butter<br />
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<b>Cookie Dough</b><br />
<b><br /></b>
240g plain flour<br />
240g strong white bread flour<br />
1 1/4 tsp bicarbonate of soda<br />
1 1/2 tsp baking powder<br />
1 tsp salt<br />
4 tbsp cornstarch<br />
140g browned butter<br />
140g salted butter<br />
250g soft dark brown sugar (or light if you don't have dark)<br />
255g caster sugar<br />
2 large eggs<br />
2 tsp vanilla extract<br />
100g white chocolate, chopped into chunks <i>(mine were approx 0.75- 1cm cube sized)</i><br />
100g dark chocolate, chopped into chunks <i>(mine were approx 0.75- 1cm cube sized)</i><br />
100g milk chocolate, chopped into chunks <i>(mine were approx 0.75- 1cm cube sized) </i><br />
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<ol>
<li>Make the browned butter. In a light coloured, medium sized saucepan- melt the butter over a medium heat. Continue to cook the butter until it turns a pale golden brown and the milk solids turn into flecks of reddy brown colour. The butter at this stage will smell lovely with a nutty aroma. Be careful not to heat the butter too long as it can burn quite easily in a matter of seconds. Turn off the heat and leave to cool.</li>
<li>Sift the flours, bicarb of soda, baking powder, cornstarch and salt into a bowl and set aside. </li>
<li>Cream the sugars, browned butter and salted butter using a stand mixer and paddle attachment until light and fluffy. Add the eggs one at a time, mixing in between until incorporated. Add the vanilla extract.</li>
<li>Pour the sifted dry ingredients into the butter mixture and mix on low until just incorporated. Add the chocolate chunks and mix on low until evenly dispersed.</li>
<li>Line a baking tin using baking parchment/ greaseproof paper (The tin I used was approximately 13" x 8" x 1.5" high) and press the cookie dough into the tray. Cover with clingfilm and place in the fridge to chill for around 12hours or overnight. </li>
<li>Preheat the oven to 180°C. Line a few baking trays with baking parchment. Cut the chilled dough into 1.5 inch cubes. Bake using the middle shelf of the oven for around 9.5- 10minutes for a softer gooey cookie. 10-12 minutes for firmer, slightly more crisp cookie. Cool on the tray for 10minutes before transferring to a wire rack to cool completely.</li>
</ol>
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<b>NOTES:</b></div>
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<ul>
<li>The recipe makes a lot of cookies...feel free to half the recipe to make less. I realise not everyone has use of a stand mixer so halving the recipe should in theory make it more manageable if you're making these by hand/ electric handwhisk.</li>
<li>If you don't have a baking tray to press the dough into - roll out a sheet of clingfilm and pressing the dough into a 1.5 inch thick slab also works. Wrap up with clingfilm and chill as per instructions.</li>
<li>If using browned butter that has been made in advance i.e. it has solidified - use as regular butter and cream with the sugars as you would do normally. </li>
<li>I prefer to cut my cookie dough into cubes as it's much easier and less messy than rolling into balls. It might give slightly neater looking cookies using the ball rolling method but the cubing method gives a more rustic look, which I like! The cubes melt into pretty neat circular shapes anyway...</li>
</ul>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-78064601238174784832018-08-16T02:56:00.003-07:002018-08-16T03:57:40.498-07:00Vegan Lemon Cake SlicesHellooo from the land of Theresa... where I've been hiding for nearly a year...<br />
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Seriously, it's been that long since I blogged something it's quite embarrassing...though I'm pretty sure each post I make after a hiatus I also say the same thing. I probably average a post a year now- good job I don't do this for a living-I'd be terrible! Work is manic and by the time the weekend comes round as much as I would like to bake something with the intention of sticking it on the bloggo I always remember that I have a load of laundry to do, or the ceiling still needs painting, the bathroom needs cleaning, or the house needs a good vacuuming for fear that I will eventually get buried under all the dust.<br />
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But back to these lemon slices! The UK is enjoying some glorious sunshine these past few weeks - it's so hot that going abroad for sun almost seems a bit pointless and fingers crossed it's looking like it's going to be more of the same the next week or so! With this beautiful weather it seems quite fitting to introduce these citrusy cake slices. Perfect with a cup of tea (what cake isn't, to be honest?!), a one bowl (ish) concoction topped with a layer of tangy lemony icing. And surprisingly vegan too! The texture is soft and doesn't at all fall apart at all with the absence of eggs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUUAOtNP1D1dLLXuOTYEGsM1Iaxdeklggk-qMCVJXrTQO2cd0S6pw97WgcKpTRG9Fjc1zJjJvuzFjDOPX2tyI63w8hO1RbcSoNc7XkZRWr2nJGGIGmQ3SKMjE-z6Rt4l36GbVRZfehSAG/s1600/IMG_1190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1031" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUUAOtNP1D1dLLXuOTYEGsM1Iaxdeklggk-qMCVJXrTQO2cd0S6pw97WgcKpTRG9Fjc1zJjJvuzFjDOPX2tyI63w8hO1RbcSoNc7XkZRWr2nJGGIGmQ3SKMjE-z6Rt4l36GbVRZfehSAG/s640/IMG_1190.jpg" width="411" /></a></div>
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(See- super sturdy!)</div>
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The original recipe for this was a loaf cake but my issue with loaf type cakes is, as much as I like them... they just take so long to bloody bake! And I don't have patience hence I've tweaked the recipe ever so slightly and baked in a brownie pan (cooks in like, half the time hurrah!)- poured a load of icing on top, feathered in some yellow icing (optional), sliced and devoured. (And when I say devoured I mean I ate two for breakfast, took some photos and shipped the rest off to my brother at work...)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eItYRzwlZwQckuYysE9kWvmsWQ2gZjkA6PkKfKPrERvIzSy8N0o97duyvTx0Wjlr7UWRBXpOs5DDg2_bvNC_o27b7IuOEYLzxdodGm59Nls7za728e6pxwKfvts3Y0gNp_AAw3MCnKY9/s1600/IMG_1185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1031" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eItYRzwlZwQckuYysE9kWvmsWQ2gZjkA6PkKfKPrERvIzSy8N0o97duyvTx0Wjlr7UWRBXpOs5DDg2_bvNC_o27b7IuOEYLzxdodGm59Nls7za728e6pxwKfvts3Y0gNp_AAw3MCnKY9/s640/IMG_1185.jpg" width="412" /></a></div>
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I've made these lemon slices several times now and they've consistently turned out good. It's worth noting that it's not a super lemony lemon cake so next time I might try adding the zest of another lemon with a touch of lemon extract to give it a bit of extra oomph!<br />
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Mr Kipling- eat your heart out.<br />
<b><br /></b>
<b>VEGAN LEMON CAKE SLICES</b><br />
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Recipe from <a href="https://www.bbcgoodfood.com/user/4614791/recipe/vegan-lemon-cake">BBC Good Food</a></div>
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<i>Yields approximately 12 slices</i></div>
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<b>For the lemon cake</b></div>
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100ml vegetable oil</div>
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275g self raising flour</div>
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200g caster sugar</div>
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1tsp baking powder</div>
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1 lemon zested, 1/2 juiced</div>
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170ml cold water</div>
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<ol>
<li>Preheat oven to 180°C and line an 8" square cake tray with baking paper.</li>
<li>Place sugar and lemon zest into a large bowl and mix, making sure to squish the zest into the sugar with the back of a spatula to release the lemony flavour.</li>
<li>Sift in the flour and baking powder. Add the water, lemon juice and oil. Whisk together until smooth.</li>
<li>Pour the mixture into the prepared cake tin and bake for 25-30minutes, or until a toothpick inserted into the centre comes out clean. </li>
<li>Cool for 10-15minutes before turning out onto a wire rack to cool completely.</li>
</ol>
<div>
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<div>
<b>For the lemon icing</b></div>
<div>
<b><br /></b></div>
<div>
Juice of 1/2 lemon</div>
<div>
150g icing sugar</div>
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<ol>
<li>Sift icing sugar into a bowl and add enough lemon juice to make an icing to a just pourable consistency. Spoon onto the cooled cake and spread to cover the top. Note: if opting to feather yellow coloured icing over the top, reserve some icing and add a tiny amount of yellow food colouring before piping over the top. See how to feather icing <a href="https://www.youtube.com/watch?v=0Z1rX9gGxl0">here.</a><span id="goog_1613177831"></span><a href="https://www.blogger.com/"></a><span id="goog_1613177832"></span></li>
<li>Allow the icing to dry before cutting into rectangles/ squares. </li>
</ol>
</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-81233632061182059972017-08-18T09:45:00.001-07:002017-08-18T09:45:40.888-07:00Lemon Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtj50qNLu76GKji2jRxM8UbxN3nNBPXmd3I3apdlGMr3nchGdzRONj9SCX6PMphUqtTJ9rO8U4SMADgoccz8VyWB-CYlfSZf6KwCUXtaIhIDBmGiy5sWUjfFiI8ycc2PZy5eYso7WrB5OH/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtj50qNLu76GKji2jRxM8UbxN3nNBPXmd3I3apdlGMr3nchGdzRONj9SCX6PMphUqtTJ9rO8U4SMADgoccz8VyWB-CYlfSZf6KwCUXtaIhIDBmGiy5sWUjfFiI8ycc2PZy5eYso7WrB5OH/s640/3.jpg" width="480" /></a></div>
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It's kinda embarrassing to see the last post I posted here was over half a year ago. Since moving into my new (old) house there have been many things to do and none of which involves blogging. I mean for one, I'm having to cook and clean for myself and not relying on my mum or family. No last minute 'SOS' text messages to my sister in the next room to call for help washing up all the crockery and equipment that has accumulated in the sink whilst I'm up to my eyeballs in cake batter/chocolate frosting/icing sugar. One thing that annoys me immensely is that I now have a teeny weeny sink that can barely even hold a baking tray let alone accumulate said crockery and equipment and I miss the large, deep sink at home immensely.<br />
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Although I've not blogged I've been baking plenty still. A few birthday cakes and wedding cake orders here and there. (Head over to my Instagram or Facebook page to check out random cake orders/ weekend bakes.)<br />
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And when I do decide to bake something to blog... the battery on my SLR camera dies... So apologies- the photos here were taken on my phone with some semi successful Photoshop editing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOk-pKMKBvyaMhTMM8fBBvoj2N-RKi7l8HdEfCcBg3_dkseBYaipuBrnAt8-y8L3qBd4UE_5BoIX1_vF4qeikvpgSTsKM-iYoagwFFnrgd4bGktYyjKMLPkZpTlbwHCvzJfuOkFygOIhRx/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1252" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOk-pKMKBvyaMhTMM8fBBvoj2N-RKi7l8HdEfCcBg3_dkseBYaipuBrnAt8-y8L3qBd4UE_5BoIX1_vF4qeikvpgSTsKM-iYoagwFFnrgd4bGktYyjKMLPkZpTlbwHCvzJfuOkFygOIhRx/s640/2.jpg" width="500" /></a></div>
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So at the minute we're in the middle of summer. British summer, though very short lived and super unpredicatable, can be lovely (when the sun decides to come out!) Not overbearingly hot but enough to bring some colour to your skin, allow you to enjoy activities outdoors and receive a much needed vitamin D boost. To me, summer is all about the fresh, fruity, zesty flavours so lemon muffins seem perfect.<br />
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The recipe for these muffins are based on a recipe I found on Yeo Valley's website for lemon drizzle muffins. At first glance I thought the ratio of ingredients seem very wrong - (<i>85g sugar to 300g flour??</i>) but I gave it benefit of the doubt and made the muffins as per the instructions. As suspected the muffins turned out like rock cakes. I suspected maybe there was a typo in the original but after fiddling around with the recipe it now works much better.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzV7plHps-2gac6WGn_VAkGDAUXPIM5CjvbXLTncmaXp5-PYCPR535D2qT2eVQbKpeqk095x4juP8KsaP1_KTPXEiSAs-bYsW9fTAIlyuj2wM6xcb6Ay04sstBW_KZnsEQoBZttoG3CFuc/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1205" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzV7plHps-2gac6WGn_VAkGDAUXPIM5CjvbXLTncmaXp5-PYCPR535D2qT2eVQbKpeqk095x4juP8KsaP1_KTPXEiSAs-bYsW9fTAIlyuj2wM6xcb6Ay04sstBW_KZnsEQoBZttoG3CFuc/s640/1.jpg" width="482" /></a></div>
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To get the typical domed 'muffin top' look, the trick is preheat the oven to 240<b style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 16px;">°</b>C and bake the muffins for 10 minutes before turning down the temperature to 180<b style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 16px;">°</b>C for the remaining time. The high heat causes the mix to rise, with the outer of the muffin cooking quickly, allowing for the domed look. The cases also need to be filled very nearly to the top so the muffin rises above the edge of the cases once fully baked.</div>
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Lastly when the muffins are almost cool, dip the tops into the tangy lemon glaze (mine was actually more like a syrup consistency) for that extra lemony kick.</div>
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<b>LEMON MUFFINS</b></div>
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Recipe based on Lemon Drizzle Muffins on <a href="https://www.yeovalley.co.uk/the-valley/in-the-kitchen/recipe/lemon-yogurt-muffins">Yeo Valley.</a></div>
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<i>Yields 9 muffins</i></div>
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<i><br /></i></div>
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2 eggs, beaten</div>
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185g caster sugar</div>
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240g natural yogurt (not fat free)</div>
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200ml vegetable oil</div>
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300g plain flour</div>
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3 tsp baking powder</div>
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1/2 tsp salt</div>
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Zest of 3 lemons</div>
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For the topping:</div>
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50g icing sugar (may need more/less depending on consistency)</div>
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1 lemon, juice only</div>
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<ol style="box-sizing: border-box; line-height: 1.6; list-style-position: outside; margin: 0px 0px 1.53846rem 1.5em; padding: 0px;">
<li>Preheat the oven to 240<b style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 16px;">°</b>C and line a muffin tin with paper cases.</li>
<li>Sift the flour, baking powder and salt into a bowl and set aside.</li>
<li>Whisk the sugar and lemon zest together (this helps to infuse the oils in the zest with the sugar), add the egg and whisk until pale. Add the yogurt and oil and stir to combine.</li>
<li>Add the flour mixture into the wet ingredients and roughly mix to combine- the mix doesn't need to be smooth- lumps are ok! Do not overmix otherwise the muffins will be dense and rubbery. Spoon into the muffin cases and fill to the top. </li>
<li>Bake for 10 minutes at 240C before turning the oven down to 180C for another 18-20minutes, or until a skewer inserted into the centre comes out clean. If you find the muffins are browning too much towards the end, loosely place a sheet of foil over the top as it's baking. </li>
<li>Turn the muffins out onto a cooling rack to cool before topping with the lemon drizzle.</li>
<li>Mix the icing sugar and lemon juice together. The icing needs to be quite thick, but thin enough to drizzle. You may need to add more icing sugar to achieve the right consistency.</li>
<li>Spoon the lemon drizzle over the cooled lemon muffins. <i>I held the muffin and twice dunked it into the bowl of lemon drizzle whilst it was still a fraction warm. I find this gives a good coat of lemon on the top of the muffin.</i></li>
</ol>
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<b>Notes:</b></div>
<div>
<ul>
<li>For that extra lemony-ness you could fill the muffins with a dollop of lemon curd.</li>
</ul>
</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-71354579225271773732016-10-23T14:25:00.003-07:002018-08-29T11:17:49.586-07:00Spiderwebby Chocolate Fudge Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfcnbtKMIh3T2IIyEdfOWHvmPxy4DfsiR1kxG6Rt8Yfi0mxmajWOPZHDCT9pS_OcUAv6tuCLnaN1Qf8CtS5P-zeLURGulSS690zh5OJuP88-eSZdVyaKWqCA6rlEZxpGcU_0Fpj3ZStk8/s1600/IMG_1040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfcnbtKMIh3T2IIyEdfOWHvmPxy4DfsiR1kxG6Rt8Yfi0mxmajWOPZHDCT9pS_OcUAv6tuCLnaN1Qf8CtS5P-zeLURGulSS690zh5OJuP88-eSZdVyaKWqCA6rlEZxpGcU_0Fpj3ZStk8/s640/IMG_1040.jpg" width="426" /></a></div>
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I see a common theme happening judging by my last three posts in that they all centre around one ingredient: chocolate. I know I post a lot of things relating to the stuff but to be honest I prefer chocolate in bar form, or in cookies but not all that keen on cake due to my ultra pickyness, unless it's disgustingly chocolatey. (Note: <a href="https://treetsbytheresa.blogspot.co.uk/2015/03/the-bruce-bogtrotter-cake.html">The Bruce Bogtrotter Cake</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFl5gIXAxZ4qhhyphenhyphensm5KT3XzbCVygUvSNOUvNbw_Ln4AO4E8Pbb4YrVmRqbsD9IfKY7Kmso-37sinFxjio93D5hfbvHnjr9wFKiDr50yNQqhJpd6pBOxBBBcxZ0NK7zmiha5iGsep4vTKY-/s1600/IMG_1037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFl5gIXAxZ4qhhyphenhyphensm5KT3XzbCVygUvSNOUvNbw_Ln4AO4E8Pbb4YrVmRqbsD9IfKY7Kmso-37sinFxjio93D5hfbvHnjr9wFKiDr50yNQqhJpd6pBOxBBBcxZ0NK7zmiha5iGsep4vTKY-/s640/IMG_1037.jpg" width="590" /></a></div>
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Yet here I am with another chocolate cake. 3 layers of moist, almost brownie like cake layers with a rich chocolate buttercream, decorated in the perfect way for this time of year for Halloween: Strings of marshmallow 'spider webs' and topped with a fondant sugar spider to complete the look.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsI8vK7aBnJz5BhrfEGcifE5y6kakdp5czU4j2Us23SfEc33cKL6VZUgWewdXmAJUP-yntFxyugPfiv9ISmPCS8VQfk9xbbdUT9kN-j3BcBlslAnddlLUzrM1bcFzsNxWF_4-f-QnuRuaJ/s1600/IMG_1044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsI8vK7aBnJz5BhrfEGcifE5y6kakdp5czU4j2Us23SfEc33cKL6VZUgWewdXmAJUP-yntFxyugPfiv9ISmPCS8VQfk9xbbdUT9kN-j3BcBlslAnddlLUzrM1bcFzsNxWF_4-f-QnuRuaJ/s640/IMG_1044.jpg" width="484" /></a></div>
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Halloween has always been a time of year which I have absolutely hated since being a child. I don't see the fun in dressing up (note: I also hate fancy dress) and the concept of trick or treating was non existent in my childhood. It's not like I wanted to go trick or treating either. Sweets were kept to an absolute minimum when I grew up. It's not like a weird oppression thing in my household or anything but my mum never gave us things like that so we didn't feel like we were missing out. I know I more than make up for my lack of sweet things now but I'm glad I didn't indulge in the past- my teeth are thankful for no fillings!</div>
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I always just associate Halloween with scary masks and I guess that is what has traumatised me to this day. Yes, yes they're just masks and costume but seriously, some of those costumes are scaaaary as fook. The only acceptable costumes should be cute ones for babies. Speaking of babies- many congratulations to my cousin Mia who just gave birth to her first baby boy! I look forward to seeing some cute Halloween costumes on baby Oliver! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbG8AyuYLlfHREQ4Fw1vEzpottW5TVGVIHYA1kCCwPzwnBWcI5_Yp1csYkCwTa89gfZw4gTW39qVaVnhx6b8vzI_Gqhc9KtD_Br-NBxayseKTtxAPo2VocfCCrPBagtLp0mSWNmc3hxep/s1600/IMG_1066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqbG8AyuYLlfHREQ4Fw1vEzpottW5TVGVIHYA1kCCwPzwnBWcI5_Yp1csYkCwTa89gfZw4gTW39qVaVnhx6b8vzI_Gqhc9KtD_Br-NBxayseKTtxAPo2VocfCCrPBagtLp0mSWNmc3hxep/s640/IMG_1066.jpg" width="426" /></a></div>
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The other thing I don't understand is cake/desserts decorated in luminous green 'slime' for Halloween. Anything that looks luminous shouldn't be edible. Personally I prefer something a little more classy like below:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZNPu9I6LqDetr080AnTIQiaJqFy-cDALqavvMrLyhFbbMMgWKLJrgmV0hy-OXT2r-fYOHtIImPiOuEEi45duA2JYyyjVLRFuBvG65ivwKn5wCMQah7r6zhalw2fFdAQb_OCl4tmmOH8N/s1600/IMG_1054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZNPu9I6LqDetr080AnTIQiaJqFy-cDALqavvMrLyhFbbMMgWKLJrgmV0hy-OXT2r-fYOHtIImPiOuEEi45duA2JYyyjVLRFuBvG65ivwKn5wCMQah7r6zhalw2fFdAQb_OCl4tmmOH8N/s640/IMG_1054.jpg" width="502" /></a></div>
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To sum up: make this cake if you're like me, who feels like you're too old for this shit.<br />
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<b>SPIDERWEBBY CHOCOLATE FUDGE CAKE</b><br />
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<b>Simple & Splendid Chocolate Cake</b><br />
From Sweetapolita's Bake Book<br />
<i>Yields 3 8inch layers</i><br />
<i><br /></i>
320g plain flour<br />
520g caster sugar<br />
120g cocoa powder<br />
2 tsp baking soda<br />
2 tsp baking powder<br />
1 tsp salt<br />
360ml buttermilk<br />
240ml hot strong coffee<br />
180ml vegetable oil<br />
3 large eggs, room temperature<br />
1 tbsp vanilla extract<br />
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<ol>
<li> Preheat the oven to 180°C and line three 8 inch baking tins with baking paper.</li>
<li> In the bowl of a stand mixer sift the dry ingredients. In a large measuring jug whisk together the wet ingredients. </li>
<li>Pour the wet ingredients into the dry ingredients and whisk on low for about 1 minute. Scrape down the bottom and sides of the bowl to ensure all the ingredients are well mixed.</li>
<li>Pour into the prepared tins and bake for around 25 minutes, or until a skewer inserted into the centre comes out clean.</li>
<li>Cool for 10 minutes in the tin before loosening the sides with a knife and turning out onto a wire rack to cool completely.</li>
</ol>
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<b>Chocolate Fudge Buttercream Frosting</b><br />
Recipe from <a href="http://sweetapolita.com/2016/01/dark-dreamy-chocolate-fudge-layer-cake/">Sweetapolita</a><br />
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510g softened unsalted butter<br />
180g icing sugar<br />
90g cocoa powder<br />
120ml hot water<br />
120g sour cream<br />
1 1/2 tsp vanilla extract<br />
290g dark chocolate chips (I use Callebaut dark chocolate callets), melted<br />
<ol>
<li>In a stand mixer with paddle attachment or with a handheld mixer, beat the butter on medium speed until pale and fluffy, around 6 minutes. Sift together with the icing sugar with the cocoa powder in a separate bowl. </li>
<li>Add the icing sugar mixture along with the water, sour cream, vanilla and salt and beat on low speed until incorporated, approximately 1 minute. Increase the speed to medium and beat for another 2 minutes.</li>
<li>Add the melted chocolate and beat on medium for about 1 minute until smooth.</li>
</ol>
<b>To Decorate & Assemble</b><br />
<b><br /></b>
50g white mini marshmallows<br />
Black fondant (sugarpaste)<br />
25g dark chocolate/ chocolate chips, chopped<br />
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<ol>
<li>Trim the tops of the cake with a sharp knife (bread knife is perfect) if it has slightly domed during baking. (Chilling the layers in the fridge for a few hours or overnight allows for better cutting) </li>
<li>Take one layer and place onto a cake board/ plate. Spoon around 100g of buttercream and spread out using an offset spatula/ knife. Place the next cake layer on top followed by another layer of buttercream. Place the final cake layer on top with the bottom of the cake layer facing upwards. Chill the cake in the fridge for around 30mins to let the cake firm up a little.</li>
<li>Cover the cake with a thick even layer of buttercream, using a cake scraper to smooth the top and sides. Note: reserve a little buttercream to pipe on top later.</li>
<li><i><b>Here is the messy bit...</b> </i>Melt the marshmallows in the microwave in 10 second increments, stirring in between. Once the marshmallows have melted, let it cool enough to touch with your hands and then taking a small amount, stretch out into thin strings and drape over the cake. Repeat with the remainder of the marshmallow and decorate the cake how you wish- zig zag and criss cross across the top and sides.</li>
<li>Fill a pastry bag fitted with the round nozzle with the remainder of the buttercream and pipe blobs around the perimeter. Sprinkle the chopped dark chocolate on top.</li>
<li>Make a sugar spider using the black fondant and place on top of the cake. If you're not a fan of spiders, this step is of course, optional!</li>
</ol>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-47936349496703685852016-06-09T06:39:00.001-07:002016-06-09T06:39:40.624-07:00Banana & Nutella Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHQkNhGzffNMrG1TrxD5VAed8LN4Badmi1pxbjR6f78pXj-ewzZnnUzezakZ_b1wH6LBCQFQq1pl7-bgT9P8Dvv_Cg92vRyAdFUMWMvifwtRCf6Li6orvs6U70aZdBJGivQjK3CXIH_bn/s1600/bn3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHQkNhGzffNMrG1TrxD5VAed8LN4Badmi1pxbjR6f78pXj-ewzZnnUzezakZ_b1wH6LBCQFQq1pl7-bgT9P8Dvv_Cg92vRyAdFUMWMvifwtRCf6Li6orvs6U70aZdBJGivQjK3CXIH_bn/s640/bn3.jpg" width="426" /></a></div>
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I know it's Summer- and I can say it's Summer (at least for these past couple of days) because it's been..wait for it... 25°C and sunny! I know that's not very hot for a lot of countries but in the UK- that's practically like being abroad during a heatwave. You have no idea how happy that makes me because I can just jump on my bike and go for a ride.I love that it <i>looks</i> and <i>feels </i>like Summer but not so happy about the fact I'm blinded by naked torsos of sweaty men who feel like they just absolutely <i>have to</i> take their clothes off. And that in general applies to all people, not just men. A little sun and Brits appear to have the need to be practically naked...<br />
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But obviously this weather won't last. Come next week and it'll be raining. Again.<br />
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And I know it's lovely weather outside and perhaps I should be making something light and refreshing. Something fruity maybe. But I just can't help myself but make something chocolately...in the form of Nutella and combine it with some super yummy bananay-ness.<br />
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These muffins bake up nice and tall- thanks to the trick of filling the cases to the brim and putting them in a very hot oven for about 5 minutes before turning the heat down to cook the remainder of the time. You don't get any sorry looking, flat muffin tops here!<br />
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<b>BANANA & NUTELLA MUFFINS</b><br />
Recipe adapted from Joy the Baker's Vegan Pumpkin Bread<br />
<i>Yields 8 muffins</i><br />
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225g plain flour<br />
175g light brown sugar<br />
1 tsp bicarbonate of soda<br />
3/4 tsp baking powder<br />
1/2 tsp salt<br />
1/2 tsp cinnamon<br />
200g very ripe bananas, mashed fine (approx 2 medium bananas)<br />
115ml vegetable oil (or any other neutral tasting oil)<br />
40ml maple syrup<br />
40ml water<br />
2 tbsp Nutella<br />
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<ol>
<li>Preheat the oven to 220°C and line a 12 hole muffin tray with 8 muffin cases.</li>
<li>Sift the dry ingredients together into a large bowl. Mix the wet ingredients (minus the Nutella) together in a separate bowl.</li>
<li>Pour the wet ingredients into the dry ingredients and fold together until just incorporated. <b>Do not overmix as this will lead to a tough textured muffins!</b></li>
<li>Divide the mixture into the prepared muffin tin, making sure to fill each liner full. <i>I left maybe 5mm of space at the top</i></li>
<li>Warm the Nutella slightly in the microwave so it is melted. Spoon 1 tsp Nutella into each muffin case and swirl around with a skewer to mix gently into the batter.</li>
<li>Bake for 5 minutes at 220°C then reduce the heat to 180°C for a further 18-20 minutes, or until a skewer inserted into the centre comes out clean.</li>
<li>Cool in the pan for 5-10 minutes before turning the muffins out onto a wire rack to cool completely.</li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-18870338091355180072016-06-06T15:10:00.000-07:002016-06-06T15:10:18.461-07:00Chocolate & Almond Flapjacks<br />
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Helloooo! Remember me?</div>
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Yes, yes it's been a while. As always it's the same reason- it's so manic recently with work, amongst other things that I've not had chance to make anything to blog. And when I do get chance to bake it'll be cake orders which I seem to spend forever and an age to finish, working until the early hours of the morning because again, finished late at work. It's quite difficult to juggle a full time job and fit in cake orders but as stressful as it is, seeing the finished cake is always super rewarding.</div>
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So rather than test out anything new, I thought I'd share with you my chocolate and almond flapjack recipe. Flapjacks I think, fall in two categories: 1. Soft and squidgy 2. Caramelised and slightly crunchy. Soft and squidgy is usually the type that you'd find in supermarket flapjacks in that they're light golden brown but soft, whereas the caramelised and crunchy you'll usually find in more home baked type of flapjacks, with the golden syrup and sugar caramelising as it bakes giving a very fragrant but sometimes hard/dry texture if overbaked (and that can be quite easily done!)</div>
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Personally I prefer a combination of the two types- crisp edges but soft insides so you don't feel like you have to chew forever or have a drink ready for fear that you will choke. I love the texture of supermarket type flapjacks but you can never beat the buttery, fragrant syrupy-ness of homemade flapjacks.</div>
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In my recipe I've included condensed milk- which helps give you that soft texture yet I've still included a large enough proportion of golden syrup to give you the classic taste of flapjacks. I've used regular caster sugar but I'm pretty sure replacing with light brown soft sugar will give you more of an oomph in the caramely taste, as well as keep the texture nice and soft. Chopped almonds gives a lovely crunch as you bite through and of course, topping with chocolate makes it indulgently perfect. I have used milk chocolate here, but feel free to use dark chocolate if you'd prefer it less sweet.</div>
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<b>CHOCOLATE & ALMOND FLAPJACKS</b></div>
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<i>Serves 16, or 32 if cut into smaller squares</i></div>
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<b>Flapjacks</b></div>
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180g caster sugar</div>
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100g golden syrup</div>
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175g unsalted butter</div>
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70g condensed milk</div>
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1 tsp vanilla sugar (optional)</div>
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330g rolled porridge oats</div>
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1/2 tsp salt</div>
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2 handfuls almonds, chopped- plus more to decorate</div>
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<b>To Decorate</b></div>
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150g milk chocolate, broken up into pieces (or dark, if preferred)</div>
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Handful of almonds, chopped</div>
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<ol>
<li>Preheat the oven to 10°C and line a baking tin with parchment paper (I used a 8 x 13" tin)</li>
<li>Place the sugar, golden syrup, and butter into a saucepan and melt over low heat, stirring until mixed together. Take off the heat and stir in the condensed milk.</li>
<li>Place the oats and almonds into a large bowl and pour the melted butter mixture into it. Mix until the oats are well coated.</li>
<li>Pour the mixture into the prepared baking tin and press down with the back of a spoon/spatula to smooth the surface. Bake for 20-23 minutes, or until light golden brown. Leave to cool in the tin.</li>
<li>Melt the chocolate in a heat proof bowl over a pan of simmering water, or in the microwave in 10 second intervals. Pour on top of the cooled flapjack and smooth the surface with a spatula. Sprinkle the chopped almonds on top to decorate. Leave the chocolate to set before cutting up into rectangles or squares. Store in an airtight container.</li>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-8520293767750313492016-03-19T15:36:00.002-07:002020-10-10T11:26:42.367-07:00Super Easy 3 Ingredients (ish) Nutella Brownies.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jvEKjV0WTerFD3nuxKt2oRJ5ERPbYOGrj8w44nzLPwLO5Rs3fyUXfAWxOg3cPzT_tXGCBwLYgqZYgXSQKVZqhHXwxO93dlNv9yt1UtAH6dgqTh1HJhhG_tPGWY1fazQhYsRhpWWgmMEF/s1600/IMG_0928.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jvEKjV0WTerFD3nuxKt2oRJ5ERPbYOGrj8w44nzLPwLO5Rs3fyUXfAWxOg3cPzT_tXGCBwLYgqZYgXSQKVZqhHXwxO93dlNv9yt1UtAH6dgqTh1HJhhG_tPGWY1fazQhYsRhpWWgmMEF/s640/IMG_0928.jpg" width="426" /></a></div>
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Mmm... chocolate brownies. Dense, chewy, fudgy, chocolatey goodness with fragrant Nutella running through. I say 3 ingredients <i>ish </i>as the original recipe that I came across really only had 3 ingredients: Nutella, flour and eggs so if you follow the original recipe... that would not be wrong. </div>
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Buuuuut...me being me I decided to add a little cocoa powder to the mix for that extra chocolatey oomf, a pinch of salt and a little vanilla extract. If I made these again I'd probably even add a little fine coffee granules just to add a bit more depth. These are as easy, if not easier to make than the brownie mix that come in a box. So if you ever suddenly fancy a <strike>tray</strike> square of Nutella-y yumminess that doesn't take an age to make then these are perfect (especially as Easter is coming up, those who have given up chocolate for Lent can guilt free gorge on these!)</div>
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The secret to having that lovely crispy, crinkly top is to mix your ingredients really well. I believe this has something to do with the eggs mixing in with the sugar. Readers- correct me if I'm wrong. Watch the timings when you come to bake these brownies as they can easily overbake and they'll become Nutella cake (is that really a bad thing though?). Err on the side of underbaked and you'll get that lovely fudgy gooeyness.</div>
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See. Fudgy gooey. I'll let you drool at more pictures now before the recipe at the end...</div>
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So without waffling on too long. Here is the recipe, adapted slightly from <a href="http://kirbiecravings.com/2013/02/easiest-3-ingredient-nutella-brownies.html">Kirbie's Cravings. </a>Enjoy!</div>
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<b>SUPER EASY NUTELLA BROWNIES</b></div>
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<i>Yields 9-16 squares, depending how generous you cut it...</i></div>
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350g Nutella</div>
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45g plain flour</div>
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20g cocoa powder</div>
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Pinch of salt</div>
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2 eggs</div>
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<ol>
<li>Preheat the oven to 350°F/ 180°C and line a 8" square baking tray with baking paper.</li>
<li>In a bowl add the Nutella and eggs and mix really well until smooth and lump free (<i>I nuked the Nutella in the microwave for 10-20 secs to soften first)</i></li>
<li>Sift the plain flour, cocoa powder and salt together and add to the Nutella mix. Give the mix a good stir until smooth and pour into the prepared baking tray.</li>
<li>Bake for approximately 18 minutes or until a skewer/ toothpick inserted into the centre comes out slightly wet with a few crumbs (t<i>he brownies will continue to cook as they're cooling in the tray later</i>)</li>
<li>Cool the brownies completely in the tray before cutting. Tip: If you're impatient like me and can't wait before cutting..use a disposable knife- gives you neat squares without sticking to it! <i>Seriously revolutionary.</i></li>
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4368163842306573817.post-85440390304417422112016-02-16T15:56:00.001-08:002016-02-17T14:08:46.086-08:00Viennese Whirls<div class="separator" style="clear: both; text-align: center;">
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This post has been sat in my draft for longer than I'd like to admit.... Viennese Whirls pretty much sums up the past month in that it has literally been, <i>a whirl</i>. Not of the Viennese kind but rather, two short but sweet trips to opposite sides of the world in which I got to see two of my cousins get married. </div>
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The beginning of January started with a visit to Hong Kong, which involved catching up with some family (Mother's side), went to my cousin T's wedding, a very short cycle trip to my Dad's home village as our pathetic attempt at exercise to offset the mass amount of yummy food consumed. </div>
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Following a week back at work A and I jetted off State Side for cousin M's wedding (Dad's side) on the beautiful Catalina Island, as well as spend a couple of days in Los Angeles and ending the trip with a couple of days in Palm Springs (aka Interior Design shops heaven). I've never been to the West coast before and definitely would return in the future- California is so beautiful and there's no way you can explore it in less than a week! </div>
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So, you can only imagine how messed up my body clock is since returning from opposite sides of the world. I spent most of the past 2 weeks wondering what time zone I'm in and I think I'm just about recovered, thank goodness! Which is good, because I can properly prepare myself for the onslaught of new and exciting projects at work, which come to think about it is another whirl itself!</div>
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Now, back to <i>these </i>Viennese Whirls. I'm not sure why that are called Viennese Whirls...I think they're thought to be inspired by Austrian pastries. Two buttery biscuits sandwiched with buttercream and jam. My favourite, which I'm sure many others will agree, would have to be Mr Kiplings Viennese Whirls. Now you can make these at home- dead simple and taste great, if not better than Mr. K's.</div>
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Wishing cousin M and cousin T all the best with both their new married lives. May you all live happily ever after!</div>
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P.S. M-you best come home to visit or else I'll be throwing a load of these Whirls at you.</div>
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<b>VIENNESE WHIRLS</b></div>
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Yields 15-18</div>
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<i>Recipe from <a href="http://www.bbc.co.uk/food/recipes/viennese_whirls_78348">Hairy Bikers via BBC.</a></i></div>
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<b>Biscuits</b></div>
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250g very soft butter</div>
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50g icing sugar, plus extra to decorate</div>
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250g plain flour</div>
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50g cornflour</div>
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1/2 tsp vanilla extract</div>
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<b>Filling</b></div>
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100g soft butter</div>
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200g icing sugar</div>
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1/2 tsp vanilla extract</div>
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75g strawberry/ raspberry jam <i>(I like to use slightly more tart jam to offset the sweetness of the buttercream)</i></div>
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<ol>
<li>Preheat the oven to 190°C and line 2 trays with baking parchment.</li>
<li>Place all the biscuit ingredients into a food processor and blend until smooth- you may need to scrape the mixture down a few times</li>
<li>Spoon the biscuit mixture into a piping bag filled with a large star tip and pipe mini rosettes onto the prepared baking trays. <i>(My rosettes were approx. 1 inch- 1.5 inch diameter) </i>Make sure to space out the rosettes as these will spread slightly during baking.</li>
<li>Bake in the centre of the oven for 13-15 minutes, or until a pale golden brown and firm to touch. Cool completely on a wire rack before decorating.</li>
<li>For the buttercream filling: Place the butter, icing sugar and vanilla extract into a bowl and beat with an electric whisk, or by hand until very light and smooth. Spoon mixture into a piping bag fitted with a large star tip and pipe a ring of buttercream on one side of biscuit. Fill the centre with your jam of choice and sandwich with another biscuit half.</li>
<li>Dust the Viennese Whirl with icing sugar to serve. Remaining whirls can be store in an airtight container.</li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-72290670456536487982015-12-07T11:54:00.000-08:002015-12-07T11:54:30.041-08:00Carrot Cake Muffins<div class="separator" style="clear: both; text-align: center;">
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Ahhhh carrot cake, my secret love.<br />
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It's one of those cakes that I used to dislike. Not sure why, but I just didn't fancy it. Now that I'm old I find it ranking in my top faves after developing an unhealthy obsession with cinnamon. Real stuff mind. Cinnamon jelly beans are still a no-no. Am I the only one who thinks cinnamon flavour jelly beans taste absolutely vile and somewhat burns your mouth as you're eating it? I shudder at the thought of it.<br />
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I find carrot cake is best served with the smallest amount of buttercream but it's not something I often bake to eat at home because, if you didn't know already, carrot cake is ridiculously high in calories. Sometimes more than a slice of chocolate cake. <i>I know right? Carrots! </i>They trick you into false sense of security by sounding healthier.<br />
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So. Without depriving myself of this yumminess, I made carrot cake into muffins. <i>Sans buttercream. </i>Don't worry though, they still taste great. And I made it healthier by reducing the sugar and replacing most of the oil with low fat yoghurt so you can enjoy them even more!<br />
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The trick to having perfectly domed muffins is to fill the batter practically to the top of the case and baking it at a high temperature for the first 5 minutes, then reducing the heat to bake for the remaining time. The amount of times I've read a muffin recipe that sounds amazing but the accompanying photo of a flat topped muffin discouraged me from trying it out but with this method you'll have beautiful, perfectly domed bakery style muffins.<br />
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<b>CARROT CAKE MUFFINS</b><br />
<i>Yields 12 muffins</i><br />
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300g plain flour<br />
1 tsp baking powder<br />
1 tsp bicarbonate of soda<br />
1 1/2 tsp cinnamon<br />
3/4 tsp ground ginger<br />
1/4 tsp ground nutmeg<br />
1/2 tsp salt<br />
Thumb size piece of fresh ginger, grated<br />
300g finely grated carrots<br />
2 tbsp stem ginger spread (optional)<br />
1 tsp vanilla extract<br />
3 large eggs<br />
250g dark brown soft sugar<br />
150ml oil (I used vegetable but any other neutral tasting oil will work)<br />
150g low fat yoghurt<br />
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<ol>
<li>Preheat the oven to 220°C and line a 12 hole muffin tray with your favourite liners.</li>
<li>Sift the plain flour, baking powder, bicarbonate of soda, cinnamon, ground ginger, ground nutmeg and salt into a bowl and set aside.</li>
<li>Beat the eggs and brown sugar together until the mixture becomes light. Whisk in the vanilla extract, ginger spread (if using), yoghurt and oil until combined. </li>
<li>Fold in the flour mixture until mostly incorporated (bits of flour showing is fine), add the grated carrot and ginger and fold until just combined. <b>Do not overmix as this will lead to a tough textured muffin!</b></li>
<li>Divide the mixture into the prepared muffin tin, making sure to fill each liner full. <i>I left maybe 5mm of space at the top.</i></li>
<li>Bake for 5 minutes at 220°C then reduced the heat to 180°C for a further 15minutes, or until a skewer inserted into the centre comes out clean.</li>
<li>Cool in the pan for 5-10 minutes before turning the muffins out onto a wire rack to cool completely.</li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-75708051794406096392015-12-01T12:37:00.001-08:002015-12-01T12:37:39.939-08:00Chocolate Caramel Shortbread<div class="separator" style="clear: both; text-align: left;">
It's round about this time of year that my bank balance takes a massive hit due to various car related things that need paying for; car insurance, MOT and service, breakdown cover and road tax all happen within the space of a month. I'm lucky that our little car is paid off, but seriously- keeping a car isn't cheap. </div>
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And it's also this time of year when the weather is getting colder, that the boiler decides to break, or the heating doesn't work and in this case, it's the shower not working. It's no fun having to crouch in the bath tub under a lukewarm trickle of water, desperately trying to wash the bubbles off your hair and can't help but think, <i>why the hell did I use so much shampoo in the first place?!</i></div>
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Currently I'm sat typing this, whilst listening to Mr. Plumber (and now Mr. Electrician) tinkering away with fitting a new shower pump and by the sounds of it is still not working. Down to how the electrics in the house has been wired, apparently, is the issue. 4 hours later I think they're just about done. <i>Phew!</i></div>
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Due to the ill preparing for the annual financial crisis I seem to have, I feel more determined to get better prices on breakdown cover/ car insurance/ road tax/ MOT. It's not something that I really paid that much attention to in the past. I mean sure, you Google around to see where you could get a better price and input all your details on price comparison sites only to get hassled by sales reps calling you mid day (which is NOT the way to get a sale off me, by the way) but after this year's experience: £250 off car insurance and £100 off breakdown cover, I'll definitely haggle next year!</div>
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I feel so proud of myself. £350 is a lot of money and I'm completely over the moon I managed to save so much in renewal prices! Don't get me wrong, I'm still no millionaire but I feel this causes for some celebration in the form of chocolate caramel shortbread slice! </div>
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Chocolate caramel shortbread, aka <i>Millionaire's </i>Shortbread is classic and so easy to make. I've changed this slightly in that I've used dark chocolate with a good sprinkle of flaky sea salt on top. There's just something so magical about the sweet/ salty combination. And if you REALLY like the sweet/ salty combo feel free to add a little salt into the caramel layer so you end up with chocolate salted caramel slices.</div>
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<b>CHOCOLATE CARAMEL SLICE</b></div>
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Shortbread recipe <a href="http://www.bbcgoodfood.com/recipes/11522/millionaires-shortbread">BBC Food</a></div>
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Caramel recipe <a href="https://www.carnation.co.uk/Recipes/Recipe.aspx?RecipeId=60">Carnation</a></div>
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<i>Yields 16 slices/ 32 small squares</i></div>
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<b>Shortbread</b></div>
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250g plain flour</div>
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75g caster sugar</div>
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175g butter, softened</div>
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<b>Caramel</b></div>
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150g dark brown soft sugar <i>(I used light muscovado- hence the lighter colour caramel)</i></div>
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150g butter</div>
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397g can sweetened condensed milk</div>
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<b>Topping</b></div>
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200g dark brown chocolate, chopped <i>(I used Callebaut 54%)</i></div>
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55g butter</div>
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Flaky sea salt <i>(I used Maldon)</i></div>
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<ol>
<li>Preheat the oven to 180<b>°</b>C. Line a 13 x 9" tin with baking parchment and set aside. <i>(I used a slightly smaller sized tin)</i></li>
<li>In a food processor combine the flour, caster sugar and butter and blitz until the mixture resembles fine bread crumbs. You may also rub the butter into the flour mixture by hand, if you don't have a food processor. Tip the shortbread mix into the prepared tin and press tightly into the base with back of a spoon. Bake for around 20 minutes, or until light golden brown. Cool in the tin.</li>
<li>Make the caramel: Heat the butter and sugar in a non stick pan until the sugar is dissolved. Add the condensed milk and bring to a rapid boil for about a minute, making sure to stir all the time. Reduce the heat and simmer the caramel, stirring continuously, for 5 minutes until it has slightly thickened. If you're making salted caramel, add the salt in now.</li>
<li>Pour the caramel over the shortbread base, leave to cool and then chill to set.</li>
<li>For the topping- melt the chocolate and butter in a heatproof bowl over a pan of simmering water.<i> (You may prefer to use the microwave to melt the chocolate instead.) </i>Pour over the cold caramel, sprinkle the with flaky sea salt and chill to set.</li>
<li>Cut into 16 bars, using a sharp knife. <i>I find warming the knife under hot water- and drying it- before cutting makes neater bars.</i></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-66874515412838266672015-10-21T16:00:00.002-07:002020-05-18T09:53:51.665-07:00A Deliciously Sticky Post...And Treets turns 2!<div class="separator" style="clear: both; text-align: center;">
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Ok, so Treets turned 2 like, 2 months ago. I know, <i>where has time gone?? </i>I actually had this prepped as a blogiversary post but just totally lost track of time but as always, found time to <i>eat</i> the cake but not blog it.<br />
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But here it is, despite the delay... a deliciously sticky toffee post to celebrate me sticking (ha! geddit?!) to blogging despite the rather sporadic manner.<br />
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Sticky toffee pudding is one of those typical British desserts that is undoubtedly no good to your hips whatsoever but is ohhhh so nice. Rich sponge studded with chopped dates, drowned in buttery, creamy caramel-y treacle-y sauce and served with custard/ cream/ ice cream (or a combination of all of all three, as my preference.)<br />
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Sticky toffee pudding is traditionally steamed, but here's a baked version, which in my opinion tastes just as good and in the form of a layered cake, even better. I've used Swiss meringue buttercream here- I think it's rather ice creamy tasting - but feel free to use any other buttercream you fancy. You'll notice that I've used meringues to decorate the top, which isn't very sticky toffee pudding-y buuuut...anything to make it look pretty! ;)<br />
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<b>STICKY TOFFEE PUDDING CAKE</b></div>
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Cake slightly adapted from <a href="http://www.bbcgoodfood.com/recipes/3682/ultimate-sticky-toffee-pudding">BBC Good Food</a></div>
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Toffee sauce from James Martin, via <a href="http://www.bbc.co.uk/food/recipes/baked_sticky_toffee_28166">BBC Food</a></div>
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<i>Yields 1 3 layer, 6" cake.</i></div>
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<b>Cake</b></div>
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200g dried pitted dates</div>
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175g boiling water</div>
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1 tsp vanilla extract</div>
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175g self raising flour</div>
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1 tsp bicarbonate of soda</div>
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2 eggs</div>
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85g butter</div>
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100g soft dark brown sugar (light/dark muscovado sugar will also work)</div>
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2 tbsp black treacle</div>
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100ml milk</div>
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<b>Filling & Topping</b></div>
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50g butter</div>
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50g soft dark brown sugar</div>
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25g black treacle</div>
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50g golden syrup</div>
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300ml double cream</div>
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<b>Swiss Meringue Buttercream </b></div>
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100g egg whites<br />
165g caster sugar<br />
226g unsalted butter<br />
1 tsp vanilla extract<br />
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<b>To Decorate</b></div>
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Mini meringues</div>
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Butterscotch pieces</div>
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Honeycomb pieces</div>
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Mini fudge pieces</div>
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Toffee Sauce:</div>
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<ol>
<li>Place all the ingredients into a saucepan over medium heat and bring to the boil, stirring in between. Once boiled, turn the heat to low and simmer the mixture until it is a rich toffee colour and starts to thicken- the longer you cook the mixture, the thicker the sauce will be. Make sure to keep stirring during cooking.</li>
<li>Pour into a clean jar and leave to cool. The sauce can be made ahead and stored in the fridge.</li>
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Cake layers:</div>
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<ol>
<li style="margin: 0px; outline: 0px; padding: 0px;">Stone and chop the dates into small pieces. Add the boiling water and leave to soak for approx. 30 mins, or until well soaked. Mash the soaked dates with a fork and stir in the vanilla.</li>
<li style="margin: 0px; outline: 0px; padding: 0px;">Meanwhile, preheat the oven to 180°C and line three 6 inch cake tins with baking parchment.</li>
<li style="margin: 0px; outline: 0px; padding: 0px;">Sift the bicarbonate of soda and flour into a bowl and set aside. Crack the eggs into a separate bowl and lightly whisk. Using a stand mixer or electric hand whisk, beat the butter and sugar until light and fluffy. Add the egg a little at a time, beating well in between each addition. Add the treacle and mix until incorporated.</li>
<li style="margin: 0px; outline: 0px; padding: 0px;">Fold in 1/3 of the flour, followed by half the milk. Repeat until all the flour and milk are used up. Fold in the mashed date mixture.</li>
<li style="margin: 0px; outline: 0px; padding: 0px;">Divide the batter between the cake tins and bake for approximately 18-20mins, or until a skewer inserted into the centre comes out clean.</li>
<li style="margin: 0px; outline: 0px; padding: 0px;">Cool the cake in the tins for 5-10 minutes before turning out onto wire racks to cool completely.</li>
</ol>
<div>
<br /></div>
<div>
Buttercream:</div>
<div>
<br /></div>
<ol>
<li style="margin: 0px; outline: 0px; padding: 0px;">Place egg whites and caster sugar in a squeaky clean heatproof bowl over a pan of simmering water and stir frequently with a whisk until the sugar has dissolved. (<i style="margin: 0px; outline: 0px; padding: 0px;">Make sure the bottom of the bowl doesn't touch the water, and keep whisking so the egg whites don't scramble!)</i></li>
<li style="margin: 0px; outline: 0px; padding: 0px;">Using an electric whisk, or pour into the bowl of your stand mixer, whisk the egg whites on medium high to stiff peaks and the bowl is cool to touch.</li>
<li style="margin: 0px; outline: 0px; padding: 0px;">Add butter, approximately a tablespoon at a time to the meringue and whisk on low until each addition is incorporated<i style="margin: 0px; outline: 0px; padding: 0px;">. </i>Turn the speed up to medium high and keep whisking until the butter and meringue mixture come together into a silky smooth buttercream.</li>
<li style="margin: 0px; outline: 0px; padding: 0px;">Lastly add the vanilla extract and mix to incorporate.</li>
</ol>
<div>
<br /></div>
<div>
To Assemble:</div>
<div>
<br /></div>
<div>
<ol>
<li>Place one layer onto your favourite cake stand/ plate, spread a thin layer of buttercream on top, followed by piping a ring of buttercream around the circumference of the cake - this will create a dam and prevent any toffee sauce spillage. Spoon toffee sauce into the centre and place the next layer on top. <i>If the toffee sauce is a little firm from being in the fridge, warm in the microwave 5 secs a time until spoonable consistency.</i></li>
<li>Repeat the process again until you have 3 stacked cake layers. Crumb coat the cake with buttercream and chill for half an hour in the fridge.</li>
<li>Once chilled, smooth another layer of buttercream on the cake - <i>this doesn't have to be terribly neat. I preferred smooth(ish) sides on mine.</i></li>
<li>Drizzle more toffee sauce on top and decorate with fudge/ butterscotch/ honeycomb pieces, as well as meringues. </li>
</ol>
<div>
<br /></div>
</div>
<div>
<b>Notes</b></div>
<div>
<ul>
<li>I've used two types of meringue to decorate - shop bought mini meringues and piped swiss meringue, torched lightly with a blowtorch. I've not included a recipe for the piped meringue, as it was something I had left over from a previous bake. Feel free to omit the latter, if you wish.</li>
</ul>
</div>
<ol>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-72750440859479721172015-08-06T05:14:00.000-07:002015-10-22T16:18:55.521-07:00Salted Caramel & White Chocolate Blondies<div class="separator" style="clear: both; text-align: center;">
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Things have a been a little quiet on here recently mainly because I've just been so busy with work and secondly I've been inundated by cake orders for friends/ family/ sister's work colleagues. It's a regular occurrence lately that I don't get to bed until 3 or 4am (late night caking), have a few hours sleep and then head to work again. At times I just feel so exhausted and I'm pretty sure lack of sleep is contribution to this horrible cold I've got but ultimately I still enjoy my baking immensely, even though it is also incredibly stressful at times.<br />
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On another note, Great British Bake Off has started again! Hurrah! Did any of you guys watch it? I'm still guessing who could possibly win but so far the people who I thought would be dark horses have turned out to be rather um, rubbish. I must admit, the challenges in this first episode: madeira cake and chocolate work are both weaknesses of mine. I think I may have to do some practising to improve!<br />
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I'll have you know that this is actually an impromptu post; the photos were all taken using my phone and I never had intention on blogging it. But it was quite lucky that this was an experiment turned great and was good enough to distribute to my faithful guinea pigs. Hopefully I'll be able to remake these and take some decent photos using my DSLR at a later date but for now, ta-daaahhh! Salted Caramel and White Chocolate Blondies.<br />
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This is quite a customisable recipe- you can put whatever add ins you like- I think next time i'll add in some pecans or walnuts for that extra bit of crunch. The browned butter make the blondies so deliciously fragrant, and the hefty dose of vanilla and hint of cinnamon adds that little bit of extra depth. Don't fear, like my preference for brownies there will be no cakey-ness in sight. The middle stays lovely and gooey and if stored in the fridge makes it much more dense and chewy. Did I mention goo?<br />
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<b>SALTED CARAMEL & WHITE CHOCOLATE BLONDIES</b><br />
<i>Yields 15 squares</i><br />
<i><br /></i>
<b>Salted Caramel</b><br />
<b><br /></b>
410g can evaporated milk<br />
150g maple syrup<br />
3/4 tsp sea salt<br />
<i><br /></i>
<b>Blondies</b><br />
<b><br /></b>
140g unsalted butter<br />
100g soft dark brown sugar<br />
80g caster sugar<br />
1 large egg<br />
2 egg yolks<br />
1/2 tsp cinnamon<br />
1 tbsp vanilla paste/ extract<br />
170g plain flour<br />
1/4 tsp baking powder<br />
1/2 tsp sea salt, plus extra to sprinkle<br />
100g white chocolate, chopped<br />
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<ol>
<li>To make the salted caramel: Place the evaporated milk into a saucepan and stir in the maple syrup. Bring the mixture to the boil, then reduce heat and simmer, stirring frequently for approximately 20-30mins until the mixture has reduced and thickened to the consistency of a thick pouring custard. Stir in the salt and pour into a sterilised jar to let cool.</li>
<li> Preheat the oven to 170°C. Line a 12 x 8" baking tray with baking parchment/greaseproof paper.</li>
<li>In a light coloured, medium sized saucepan- melt the butter over a medium heat. Continue to cook the butter until it turns a pale golden brown and the milk solids turn into flecks of reddy brown colour. The butter at this stage will smell lovely with a nutty aroma. Be careful not to heat the butter too long as it can burn quite easily in a matter of seconds. Turn off the heat and add the sugars, mixing to combine. Leave to cool slightly.</li>
<li>Sift the remaining dry ingredients into a bowl and set aside.</li>
<li>Add the egg and egg yolks into the butter mixture, beating vigorously in between. The mixture should be glossy, thick and well blended.</li>
<li>Add the sifted dry ingredients and vanilla extract and beat vigorously for 50 strokes using a wooden spoon/ spatula. Pour into the prepared baking tray and place dollops of the cooled salted caramel on top. Using a knife, swirl it gently to distribute the caramel to the whole blondie. <i>Note: you'll only need half the amount of caramel made earlier for this recipe.</i></li>
<li>Sprinkle the chopped white chocolate on top and bake for 17-18 minutes.</li>
<li>Sprinkle the top of the blondie with a little sea salt once out of the oven and let cool completely before cutting into squares.</li>
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<b>Notes:</b></div>
<div>
<ul>
<li>The salted caramel can be made ahead and kept in the fridge for up to 2 weeks. </li>
<li>Store the blondies refrigerated in an airtight container.</li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-25863609005058455242015-06-29T12:25:00.001-07:002015-06-29T12:25:25.242-07:00Mini Mango Tarts<div class="separator" style="clear: both; text-align: center;">
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Buongiorno! For those who don't follow me on <a href="https://instagram.com/mangopud_t/">Instagram</a> I'm currently typing this post in sunny Italy, where A and I attended our friends', the now Mr and Mrs M's wedding. The wedding itself was absolutely stunning, set in a castle in Chianti, Tuscany and surrounded by vineyards and many, many olive trees.<br />
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<i>The surrounding view from the pool. How amazing is this??!</i></div>
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It was so surreal, almost too good to be true. The weather was perfect, the food amazing and I can't express how nice it was to spend a few days with friends known since high school and how incredibly honoured I felt to be invited to share Mr and Mrs M's special day.<br />
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<i>The pool, table set up and castle gardens.</i></div>
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With all the marriage celebrations over, A and I have a few more days in Italy before flying home. So for the last few days we're staying in Castel San Gimignano, a small village we've stayed in before that's not too far from the wedding venue. The weather is still lovely and hot, although a bit cloudy today (which actually is a nice change!) Hopefully when we get back to the UK the good weather they're currently having will stay a little longer.<br />
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Ok, so enough gloating at how much of an amazing time I'm having. You may be wondering why I'm waffling about travels and ultimately how does this post relate to the first photo of mini mango tarts? Summer and in general sunny weather always makes me think of fresh fruit. Mangoes rank in my top 3 favourite fruits. Mangoes. Strawberries. Watermelon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzilfYcOi2zbxYWAjLTEMLOg5OQ-VvE-0NR6qFFmmH9UPhTV4OxWDgJFnDdPzYuppU8bx1AM8LdRFHyeFPcSrRqC-GnbG0gpgs3iKcrc9bEBbauVn46ChT5tTuHe3tkU0N28B2CiUjVFda/s1600/mango2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzilfYcOi2zbxYWAjLTEMLOg5OQ-VvE-0NR6qFFmmH9UPhTV4OxWDgJFnDdPzYuppU8bx1AM8LdRFHyeFPcSrRqC-GnbG0gpgs3iKcrc9bEBbauVn46ChT5tTuHe3tkU0N28B2CiUjVFda/s640/mango2.jpg" width="426" /></a></div>
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I actually made these tarts for my Dad on Father's Day a few weeks back but I've been so busy with work and packing for the wedding I never got round to writing about these until now (whilst sitting in our little Italian apartment, sunny outside. Again, not gloating whatsoever.) These are so quick to make and assemble, which was perfect as I was a little tight on time that weekend. My dad like me, also loves mangoes. Originally I'd intended to use Thai mangoes as I'd spotted some in the supermarket earlier- I feel Thai mangoes are much more fragrant and these to us are what mangoes should taste like (I always raid the fruit stalls when we go back to Hong Kong) but in the end I had to settle for regular mangoes.<br />
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The pastry shells are based on the recipe I'd used for my <a href="http://treetsbytheresa.blogspot.it/2014/12/christmas-isnt-christmas-without-mince.html">mince pies</a> but you may use shop bought ready made shortcrust pastry, if you prefer. With a generous piping of crème pâtissière and topped with fresh mangoes, this is a perfect sunshine-y summer time dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGE0o9eDNIqGWtfb2R7nOWasn6a_TrGSp4iWtm12ejZebT_UI1xy61QDAkcZISjoRwMVYHsH9Fwri2PNWNRT4P1GqR67qv8-V5QVj5R9pPJ2fvE2E7MUrDtoJrmAfL-E2432RjNbKmyiqb/s1600/mango4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGE0o9eDNIqGWtfb2R7nOWasn6a_TrGSp4iWtm12ejZebT_UI1xy61QDAkcZISjoRwMVYHsH9Fwri2PNWNRT4P1GqR67qv8-V5QVj5R9pPJ2fvE2E7MUrDtoJrmAfL-E2432RjNbKmyiqb/s640/mango4.jpg" width="426" /></a></div>
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<b>MINI MANGO TARTS</b><br />
Pastry recipe from <a href="http://www.bbc.co.uk/food/recipes/mincepies_73207">BBC Food</a><br />
Crème Pâtissière adapted from <a href="http://www.bbc.co.uk/food/recipes/pastry_cream_36417">BBC Food</a><br />
<i>Yields approx. 24 mini tarts</i><br />
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<b>Crème Pâtissière</b><br />
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4 medium free-range egg yolks<br />
80g caster sugar<br />
15g plain flour, sifted<br />
15g corn flour, sifted<br />
150ml double cream<br />
200ml semi skimmed milk<br />
Seeds from one vanilla pod<br />
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<b>Tart Pastry Shells</b><br />
<b><br /></b>200g plain flour<br />
40g caster sugar<br />
75g ground almonds<br />
125g cold unsalted butter, diced<br />
1 large egg<br />
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<b>To Decorate</b><br />
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2 large mangoes, cut and sliced into thin strips<br />
Honey/ apricot jam to glaze<br />
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<ol>
<li>For the crème pâtissière: In a large mixing bowl, whisk together the eggs and sugar until a pale golden colour. Whisk in the flour and cornflour, ensuring no lumps remain and set aside.</li>
<li>Place the milk, cream, vanilla pod and seeds into a heavy bottomed saucepan and heat until the brink of boiling.</li>
<li>Slowly pour half of the hot milk into the egg mixture, whisking constantly so the eggs don't scramble. Add the mixture to the remaining milk in the pan. Bring the mixture to the boil and simmer, whisking all the time, until the mixture is thick and smooth (approx 1 minute). Press the thick custard through a sieve to get rid of any lumps that may be remaining. Cover with cling film so that the cling film touches the surface of the crème pât and leave to cool. Once cool refrigerate until ready to use.</li>
<li>For the tart shells: Place the flour, sugar, ground almonds and butter into a food processor and blitz until it resembles bread crumbs. <i>You may wish to rub the butter in by hand if you don't have a food processor.</i></li>
<li>Add the egg and mix until a dough starts forming. Do not overmix! <i>(Unless you like tough, rubbery pastry!)</i> Gather into a ball, wrap in cling film and chill in the fridge for at least 30 minutes. </li>
<li>Preheat the oven to 190°C. Lightly grease a 12 hole muffin/cupcake tray with butter.</li>
<li>Flour the work surface and roll out the dough to approximately 2mm thick. Using a circle cookie cutter <i>(I used a 8cm cutter)</i> cut out 12 circles large enough to fill the base of the prepared tin. Press the dough gently into each hole in the tin.</li>
<li>Prick the tart shells all over with a fork or pointy knife. Line the pastry with foil or baking paper and fill with ceramic baking beans/ rice/ dried beans. Blind bake the shells for 15 minutes, remove the foil/baking paper and beans and bake for a further 8-10 minutes or until the pastry is golden brown.</li>
<li>Remove the shells from the muffin/cupcake tray and cool thoroughly.</li>
<li>Pipe/ spoon a generous amount of crème pâtissière into each pastry shell and arrange the mango strips into a rose/flower shape. (You may wish to skip this, and top with small cubed pieces of mango.)</li>
<li>Gently warm some apricot jam/ honey and brush over the mango with a pastry brush. Store the tarts in an airtight container in the fridge.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHuuciXXHL9BzGUWTwqTZHSmeAzFeCCcekiqWW4BlvpaU2B0Wu0DHRd7dvHVsVYdLLAwWZm1Qk9RbzpT7BibmvJZp8UTA03AoLBVUvjwGeAULWeEItAWffI_IiGmuipJFoaOdlJJSGq9b/s1600/mango5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHuuciXXHL9BzGUWTwqTZHSmeAzFeCCcekiqWW4BlvpaU2B0Wu0DHRd7dvHVsVYdLLAwWZm1Qk9RbzpT7BibmvJZp8UTA03AoLBVUvjwGeAULWeEItAWffI_IiGmuipJFoaOdlJJSGq9b/s640/mango5.jpg" width="426" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-43811009154802947442015-06-10T08:49:00.001-07:002015-10-22T16:19:29.179-07:00M&M Chocolate Brownie Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdCwxP5eMI9kJeFMOGGmStDMbk9f1qs8SESs8WS598mXsFoQfJujMo7jPZzSRYeHyNSldSbmFlYozqpXl4P5pnoiKrFxwz8DIpxnpP7p6MFLZu4-Ci_PCMKBWAFuut5j4tiJLwH4sLVqa/s1600/browniecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdCwxP5eMI9kJeFMOGGmStDMbk9f1qs8SESs8WS598mXsFoQfJujMo7jPZzSRYeHyNSldSbmFlYozqpXl4P5pnoiKrFxwz8DIpxnpP7p6MFLZu4-Ci_PCMKBWAFuut5j4tiJLwH4sLVqa/s640/browniecake1.jpg" width="426" /></a></div>
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I'm a cake lover. I'd happily eat cake for breakfast, for lunch, as a snack, for dinner. I wish I didn't have this unhealthy obsession but I do.</div>
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But imagine my shock when I first discovered my friend, let's call her S, didn't like cake. <i>WHAT!!! </i>Not just cake but cake like things i.e. muffins/ pancakes or cake-y brownies. Though I don't blame her for the dislike of cake-y brownies. I hate those too. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAeKtag7aMG4fPOoRrfn0m3IaNOjjfaYlZjjn-Qjet_kv9tuZGWJv03cG7o0aQbctGqK95G-YY8cESYrFgQSdPSwyh4cgTHzyY_LXelPF8OFoOkajZzXWchtUDoe7_dWdRFh-li7SSzDy/s1600/browniecake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAeKtag7aMG4fPOoRrfn0m3IaNOjjfaYlZjjn-Qjet_kv9tuZGWJv03cG7o0aQbctGqK95G-YY8cESYrFgQSdPSwyh4cgTHzyY_LXelPF8OFoOkajZzXWchtUDoe7_dWdRFh-li7SSzDy/s640/browniecake3.jpg" width="394" /></a></div>
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But birthdays are all about cake, right? Sprinkles and candles galore. Or fresh fruit and cream galore if you're from a Chinese family like me. Often for friends' and family's birthdays as part of their birthday present. In the past I've made S a giant birthday cookie but this year I decided to try a birthday chocolate brownie cake, with a few handfuls of M&Ms thrown in <i>(because everyone's partial to M&Ms, right?) </i>and an eggless cookie dough sandwiched in between. The pièce de résistance is the cat candle on top, which my friend, N, no doubt approves of. <i>(Note: crazy cat lady...)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfZa3TD9muRK2orO5lOfp15SW3kmKAlEyxbyGqgSBJ2bGBlVrfrYf4kKHuVZtxvwJSyszsaxbV6CdlIO0wuVSHA2ALygUZNKg1LSblD-ZJjMzJDAS4BwY2uNE5QyzQ9_RIq5i7DhzFmg8/s1600/browniecake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfZa3TD9muRK2orO5lOfp15SW3kmKAlEyxbyGqgSBJ2bGBlVrfrYf4kKHuVZtxvwJSyszsaxbV6CdlIO0wuVSHA2ALygUZNKg1LSblD-ZJjMzJDAS4BwY2uNE5QyzQ9_RIq5i7DhzFmg8/s640/browniecake2.jpg" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6sMPSn1FjhZGuvVvbhFC6oLMtSQSLTNNoCzyVkY5XCRp5M7snCvbp1rpaIU8TyGGPXS7orPOmpHUubt1QZHIbaUXsvuoMeoGlT9ym_nHDvXBZvYXGc53ljeFGLwGQGx14ht7wEaBlg4U/s1600/browniecake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6sMPSn1FjhZGuvVvbhFC6oLMtSQSLTNNoCzyVkY5XCRp5M7snCvbp1rpaIU8TyGGPXS7orPOmpHUubt1QZHIbaUXsvuoMeoGlT9ym_nHDvXBZvYXGc53ljeFGLwGQGx14ht7wEaBlg4U/s640/browniecake4.jpg" width="426" /></a></div>
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Originally I'd planned to cover the top in a layer of chocolate ganache and pipe buttercream swirls but then that'd cover the M&Ms that are studded on top. So to compromise I opted for sprinkles around the edges instead. Win win.</div>
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Even though I have a few pretty good brownies up my sleeve, I always like to try out new ones. This one found on Jessica In The Kitchen makes four 4" brownie layers perfectly. The use of oil instead of butter keeps the brownie moist and fudgy. Whereas I think this was definitely the case, to me, the use of oil results in the brownie lacking the dense, buttery-ness that I believe a classic brownie should have. Jessica suggests that the oil in the recipe makes the brownie more chewy. Unfortunately I don't think that's the case. Don't let that deter you though! Feel free to try this recipe out, or use your own.</div>
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You've probably noticed that out of the four layers of brownie only three were used. This is not (surprisingly) because I scoffed one in the process of assembling but because I felt that the cake would have been too tall otherwise and resulting in a higher risk of it toppling over along with sprinkle massacre during transport. But the good news is, it means you have a snack for yourself whilst you put the rest of the pieces together.<i>*wink wink*</i></div>
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<b>M&M CHOCOLATE BROWNIE BIRTHDAY CAKE</b></div>
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Brownie recipe adapted from<a href="http://jessicainthekitchen.com/classic-chewy-fudgy-brownies/"> Jessica in the Kitchen</a></div>
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Cookie dough recipe from <a href="http://picky-palate.com/2014/11/26/edible-eggless-cookie-dough/">Picky Palate</a></div>
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<i>Yields 4 x 4" round brownie layers</i></div>
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<b>Brownie</b></div>
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90g plain flour</div>
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1/2 tsp salt</div>
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1/4 tsp bicarbonate of soda</div>
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90g caster sugar</div>
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60g light brown sugar</div>
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185ml oil (I used rapeseed oil)</div>
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1 tsp vanilla extract</div>
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2 tbsp water</div>
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2 large eggs</div>
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175g dark chocolate, melted</div>
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100g milk chocolate chips</div>
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M&Ms</div>
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<b>Cookie Dough</b></div>
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58g unsalted butter, softened</div>
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50g caster sugar</div>
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50g light brown sugar</div>
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1 tsp vanilla extract</div>
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60g plain flour</div>
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1/4 tsp salt</div>
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100g dark chocolate chips, roughly chopped</div>
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<b>To Decorate</b></div>
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Candles</div>
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Multicoloured sprinkles</div>
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<ol>
<li>Preheat the oven to 160°C. Line and grease four 4" round cake tins. Sift the flour, salt and bicarbonate of soda into a bowl and set aside.</li>
<li>In a separate bowl mix together the sugars, eggs, oil, water and vanilla extract. Pour into the dry mixture, add the melted chocolate and mix for approximately 3 minutes until all combined. Stir in the chocolate chips.</li>
<li>Divide the brownie batter between the cake tins and sprinkle the tops with M&Ms. Bake on the middle oven shelf for 23-25 minutes, or until a skewer inserted into the centre comes out with a few wet crumbs. Cool in the tin.</li>
<li>For the cookie dough filling: Cream the sugars with the butter until well combined. Add the rest of the ingredients and mix until a dough forms.</li>
<li>Spread half of the cookie dough onto a cooled brownie layer. Top with the second layer and repeat until you have 3 layers of brownie. Press sprinkles into the exposed cookie dough edges (Note: this may get messy!)</li>
<li>Top with a cute candle and you have a brownie birthday cake which will surely please the pickiest of cake and non cake eaters!</li>
</ol>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4368163842306573817.post-36549131767504850072015-05-29T15:09:00.001-07:002015-05-29T15:12:01.911-07:00A Wonderful Whimsical Wedding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUHyDdeqy0QnBcel11Si10udbT9INj1tFfuHWH5UfwYR16DLjjJ2NGsTtTt91qynS1ruunrdkLIB21L3bcskYMBP3NVJOKGbTDrReKgC7FvCXhyphenhyphen0TSKaIA4l3CZdEIZ9kALiZPOiANZhb/s1600/wedding1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUHyDdeqy0QnBcel11Si10udbT9INj1tFfuHWH5UfwYR16DLjjJ2NGsTtTt91qynS1ruunrdkLIB21L3bcskYMBP3NVJOKGbTDrReKgC7FvCXhyphenhyphen0TSKaIA4l3CZdEIZ9kALiZPOiANZhb/s640/wedding1.jpg" width="426" /></a></div>
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When I started this blog I intended for it to be a place where I can blog recipes of things I've created but for this post there isn't one but rather just to showcase something I've been working on recently.</div>
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Yesterday was the wedding of my boss at work, J and the now Mrs W. I'd been asked a while back to make the wedding cake. I felt extremely honoured but as much as I like a challenge, the thought of creating someone's wedding cake admittedly scared me somewhat as it's quite a responsibility! It's not one of those occasions where <i>sorry, it doesn't look nice but tastes great </i>would suffice. If it was my wedding and I got a really rubbish cake I can honestly tell you now there would most definitely be cake induced anger. <i>What can I say? I'm a passionate cake lover ;)</i> It needed to tick both boxes. It worried me even more so when I was shown what sort of cake they had in mind (It always amazes me the confidence people have in me):</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMNQA8tx6E-UBHBLzsQ1e8jZ5Pux8FnouSVIUCUoyk-FmsN4H1d7MkDneUOqAgz0UYZnQTwkCzDrUnZLMvLbk1XVFMQhQX6unD9EwMAy8CzjzqKkKLoZqaZ2KjMgAdqN62kuc14ubcnZk/s1600/e1ba32c028a83737a9e6d741db1feb66.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMNQA8tx6E-UBHBLzsQ1e8jZ5Pux8FnouSVIUCUoyk-FmsN4H1d7MkDneUOqAgz0UYZnQTwkCzDrUnZLMvLbk1XVFMQhQX6unD9EwMAy8CzjzqKkKLoZqaZ2KjMgAdqN62kuc14ubcnZk/s640/e1ba32c028a83737a9e6d741db1feb66.jpg" width="480" /></a></div>
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Source: <a href="https://www.pinterest.com/pin/377880224958473664/?fb_ref=522488131677610687%3A4c2662fbf9d85ea1370f">Pinterest</a></div>
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Now, to those who know me will know I'm not much of a cake decorator. Sugar work/ fondant/ intricate bits just isn't my forte. I can basically cover a cake with buttercream and adorn the top with an explosion of sprinkles and melted chocolate and if I'm lucky the cake will look semi straight and not overly wonky. And that is pretty much what I usually do for all cakes. </div>
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Luckily, Mr and Mrs W were both really relaxed about the whole thing and let me go about making it at my own pace, and pretty much have my own input in the overall cake design and all I produced was a very basic sketch in the back of my notepad along with a few images collected off the internet. <i>Isn't Pinterest amazing? </i><br />
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So I proposed this crazy (for me) design to fit in line with their whimsical/ woodland wedding theme:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_JkZZig8c5Gyda3e5uTLbIBJoYrQdhEOE5xfnHFHjBsxAWSuwncgQnuJZ8zmWStcmW3vDWDDx0UVGRTDiKYvKUzKCdKFS-8Jpwz4ndAApZht82B7DMoYczS5US7Yc0G8IeSC7eqRPI3k/s1600/wedding4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu_JkZZig8c5Gyda3e5uTLbIBJoYrQdhEOE5xfnHFHjBsxAWSuwncgQnuJZ8zmWStcmW3vDWDDx0UVGRTDiKYvKUzKCdKFS-8Jpwz4ndAApZht82B7DMoYczS5US7Yc0G8IeSC7eqRPI3k/s640/wedding4.jpg" width="426" /></a></div>
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Bottom tier: Vanilla sponge, strawberry & vanilla swiss meringue buttercream and strawberry jam. Covered in fondant sugar 'tree trunk'</div>
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Middle tier: Vanilla sponge, eggless lime curd, vanilla swiss meringue buttercream. Crumbled coloured shortcrust pastry 'moss', fondant blades of grass & mushrooms, modelling chocolate covered florist wire 'branches.'</div>
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Top tier: Chocolate butter sponge, chocolate swiss meringue buttercream covered in textured brown fondant, gold luster dust and topped with sugar flowers.</div>
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The past week has been a blur (possibly due to slight sleep deprivation) but overall the past 3 weeks have pretty much comprised of mad Googling seshes. From things such as how to make a sugar peony to how to construct and stack cakes and most importantly how to transport them! I understand the theory to most things, I just don't know exactly how to do it… <span class="s1"><strike>I even resorted to asking advice from fellow Instagrammers. </strike></span></div>
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2 kilos of flour, 4 kilos of sugar, nearly 3.5 kilos of butter and over 30 eggs and 30 egg whites later, miraculously, a wedding cake was produced and even more surprisingly, stayed intact during the whole day and night. My worst fear was that the sugar peonies would break and without any backup all I'd do is cry in embarrassment. Either that or go on the rob and steal real ones from the bouquets. But thankfully, nothing like that happened. </div>
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There's some areas that I think could have been improved on but the cake overall turned out a lot better than I planned and hopefully it tastes good too. As I keep telling people- it was a beautiful wedding, the food and music were amazing and we really enjoyed ourselves… despite my feet being crippled from wearing ridiculous heels!</div>
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To the happy couple, Mr and Mrs W. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-67924971395577679922015-04-26T14:38:00.000-07:002019-10-17T02:59:43.035-07:00Watercolour Graffiti Cake<div class="separator" style="clear: both; text-align: center;">
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For those who don't follow foodie blogs...here's one you should definitely check out. I've been following Rosie Alyea's blog, Sweetapolita for a long time now and was absolutely thrilled with the Sweetapolita cookbook announcement. Naturally, I pre-ordered the book and waited (impatiently) for like, half a year. But it's so worth the wait - the photos are beautiful, the recipes are amazing and the creativity in recipe just shines through.<br />
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One recipe that particularly caught my eye was the Watercolour Graffiti Cake. The beauty of this cake is (aside from it tasting fabulous) is that it's so customisable what you paint on the outside, the colours you choose, the moods you can create. So I took this opportunity to test it out making an early birthday cake for my boss, M. Obviously she's not called M, but I'm not sure whether she'd like to be mentioned on here. Plus, M sounds pretty cool, no? <i>Very James Bond-y.</i></div>
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I swear by Rosie's rich, dark chocolate cake so I was a little apprehensive about trying out the Chocolate Butter Cake as butter based cakes tend to dry out quicker than oil based ones. But I was so wrong. The cake is beautifully light and fluffy, the texture almost melt in the mouth and no dryness in sight at all. It tastes how a chocolate cake should taste. Nothing like those cakes which are basically horribly converted Victoria sponge cakes. You know the ones- ever so slight cocoa taste, dry coarse texture and the only thing to try salvage it would be to put lashings and lashings of cream or custard, washed down with a cup of tea or coffee. The experience usually only ever leads to disappointment with a hint of anger. </div>
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The recipe below is entirely from The Sweetapolita Bakebook, but I've made a few ever so slight tweaks. I divided the batter to make a three layer mini 4" cake for M, a two layer 6" cake (as shown in the photos here) and approximately 6 cupcakes aswell. Or you could just make a three layer 8" cake as per the recipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtOVcHocqqt4994vzvXUxPLn01Hm9QgNF9A8TOc3oR5GoiCTH6LZtYAaQ7dMs0JwsgB8jGaADarCRX4Fqtfn_XCTSQMALvf7etbo__ujC7kBSy6PlgsRGmX6x2LfebZz42gmxdHFxOGgi/s1600/watercolour3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWtOVcHocqqt4994vzvXUxPLn01Hm9QgNF9A8TOc3oR5GoiCTH6LZtYAaQ7dMs0JwsgB8jGaADarCRX4Fqtfn_XCTSQMALvf7etbo__ujC7kBSy6PlgsRGmX6x2LfebZz42gmxdHFxOGgi/s1600/watercolour3.jpg" width="426" /></a></div>
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<b>WATERCOLOUR GRAFFITI CAKE</b></div>
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Yields 1 three layer 8" cake</div>
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Recipe from The Sweetapolita Bakebook.</div>
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<b>Chocolate Butter Cake</b></div>
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315g plain flour</div>
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120g dark cocoa powder (I used Cacao Barry Extra Brute)</div>
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1 1/2 tsp baking powder</div>
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3/4 tsp salt</div>
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360ml buttermilk </div>
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120ml coffee, hot</div>
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225g unsalted butter, room temperature</div>
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400g light brown soft sugar<br />
3 large eggs</div>
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2 tsp vanilla extract (I used Nielsen Massey)</div>
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60g mayonnaise</div>
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1 1/2 tsp bicarbonate of soda</div>
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2 tsp white vinegar (I didn't have this to hand so used red wine vinegar)</div>
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<b>Raspberry Swiss Meringue Buttercream</b></div>
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300g egg whites</div>
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500g caster sugar</div>
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680g butter</div>
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1 tsp vanilla extract</div>
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6 tablespoons high fruit content raspberry jam (Bon Maman Intense Raspberry Jam)</div>
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A couple of drops of pink colouring (optional)</div>
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<b>To decorate</b></div>
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Ready to roll white fondant icing, enough to cover an 8" cake.</div>
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Gel food colouring</div>
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Gold shimmer dust (optional)</div>
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Vodka or lemon extract to dilute</div>
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<li>Preheat the oven to 180°C. Line 3 8" round cake tins with parchment paper. (Prepare your cake tins accordingly, should you decide to make smaller cakes like I have)</li>
<li>Sift the flour, cocoa powder, salt and baking powder into a bowl and set aside. Combine the buttermilk and coffee in a container with ideally a spout. e.g. measuring jug.</li>
<li>Using a stand mixer (I'm sure a hand mixer will be fine too) cream the brown sugar and butter until very light and fluffy, at least 5 minutes. Add the eggs one at a time, mix until incorporated and scrape the bowl after each addition. Stir in the vanilla extract.</li>
<li>Take the bowl off the stand and add 1/3 of the flour mixture and fold with a spatula until just incorporated, followed by 1/2 of the milk/coffee mixture. Repeat the process again until both mixtures have been used up. </li>
<li>Fold in the mayonnaise. In a bowl stir the vinegar and bicarbonate of soda quickly and quickly fold into the cake batter. Make sure to not overmix. </li>
<li>Divide the batter between the cake tins and bake the layers for 20-25mins, or until a skewer inserted into the centre comes out with a few crumbs. Let cakes cool in the tins for 10mins before turning out onto a wire rack to cool completely.</li>
<li>Place egg whites and caster sugar in a squeaky clean heatproof bowl over a pan of simmering water and stir frequently with a whisk until the sugar has dissolved. (<i>Make sure the bottom of the bowl doesn't touch the water, and keep whisking so the egg whites don't scramble!)</i></li>
<li>Using an electric whisk, or pour into the bowl of your stand mixer, whisk the egg whites on medium high to stiff peaks and the bowl is cool to touch</li>
<li>Add butter, approximately a tablespoon at a time to the meringue and whisk on low until each addition is incorporated<i>. </i>Turn the speed up to medium high and keep whisking until the butter and meringue mixture come together into a silky smooth buttercream.</li>
<li>Lastly add the vanilla extract and jam and mix to incorporate.</li>
<li>Trim the tops of the now cool cake layers so they're level and even. Fill, stack and cover the cake layers with the raspberry buttercream. Make sure the surface is smooth, otherwise this will show when covering with fondant.</li>
<li>Roll out your fondant to the thickness of approximately 3-5mm and cover the cake. Gently smooth down the sides with your hands and then the surface with a fondant smoother. Trim and overhang of fondant.</li>
<li>Per drop of colouring, dilute with approximately a teaspoon of vodka/ lemon extract. Using pieces of clean sponge (one for each colour used), gently dab each colour onto the surface of the fondant covered cake. Alternate with different colours for that layered watercolour effect.</li>
<li>To add the finishing touch- dilute the gold shimmer powder with a little vodka/ lemon extract and lightly brush onto the cake, or you could splatter Jackson Pollock style, or blob it with a sponge- it's entirely up to you!</li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-4169239881778069892015-04-05T01:06:00.001-07:002015-04-05T01:06:56.439-07:00Lighter Hot Cross Buns <div style="text-align: center;">
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Hot cross buns are traditionally eaten on Good Friday- the cross on top symbolic of the death of Jesus. Now I know Good Friday has been and gone but it's still Easter weekend so there's nothing stopping you from making these hot cross buns. If anything you could make these without the cross at any time of the year and it'll pretty much be a fruited teacake.<i> </i>And still beautiful toasted with lashings of butter and a light spread of jam<i>. </i>With a cup of tea. Don't forget the tea.<br />
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I think Easter is now my favourite time of year because it means 4 days off work. Plus the added bonus of food. And chocolate. A. Lot. Of. Chocolate. I've yet to dig into my Easter Egg but I can guarantee it'll be no challenge; last year I was bought a 1kg chocolate Lindt Bunny. Yeah. That was beast. I'd be lying if I told you I didn't eat most of it myself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCjdjKsJ5Hd-L67UyfMa1xQC_Q68OYYBIf6FOcsABXoATXlQMH4NipaUYTfxxxQOta_BinugZ4Qey_8aMfwx80SIVxPtPG85S2M3H43AFedtkzLzL_0Gl0APrkuLMN3DzGn0TdiPwJpiVF/s1600/HCB3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCjdjKsJ5Hd-L67UyfMa1xQC_Q68OYYBIf6FOcsABXoATXlQMH4NipaUYTfxxxQOta_BinugZ4Qey_8aMfwx80SIVxPtPG85S2M3H43AFedtkzLzL_0Gl0APrkuLMN3DzGn0TdiPwJpiVF/s1600/HCB3.jpg" height="640" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbj5cFUz_Xnbe8vXviDJK9wjqSckFd4GI2JB_X7Gmp3_wkRPvsaDEvkjW_J60OgOeGKgAdsININ4l0p7C-6utbH7CvEANNhpovRwNlkj4SpvqF59s1zB2N2cfukU4ZL9ZTK6UJXDTa9SV/s1600/HCB1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbj5cFUz_Xnbe8vXviDJK9wjqSckFd4GI2JB_X7Gmp3_wkRPvsaDEvkjW_J60OgOeGKgAdsININ4l0p7C-6utbH7CvEANNhpovRwNlkj4SpvqF59s1zB2N2cfukU4ZL9ZTK6UJXDTa9SV/s1600/HCB1.jpg" height="640" width="426" /></a></div>
These hot cross buns are called Lighter Hot Cross Buns for a reason- 1. They're made using the Tangzhong (Water Roux method) and the bread stays soft and fluffy for days. See my post <a href="http://treetsbytheresa.blogspot.co.uk/2013/08/hong-kong-bakery-style-sausage-buns.html">here</a> where I've used Tangzhong. 2. They're only approximately 110 calories per hot cross bun and waaaay lower in fat than traditional ones (which I believe are usually around 200 calories per bun.) As beautiful as a traditional HCB is, sometimes all that buttery stodge gets a bit too much. These are perfect for a snack or lighter breakfast. You could even have two for approximately the same calorie content as one! See, there's method to my madness.<br />
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Below I've included images from<a href="http://treetsbytheresa.blogspot.co.uk/2013/08/hong-kong-bakery-style-sausage-buns.html"> this</a> post to reference the method of making tangzhong bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2b42s8e9K4zPjRu_6ePnAz6LZuOJtbWRdXJNC_O7rumxFdwnFVYwVDlAKznt2RzgyCNZ5S73FPcOzm-kAl3-krALydau4Gq5BIwzcd6AYEln9jCblk4lxHCfKN32WzWsK5H7sLRIsdWp/s1600/HCB2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2b42s8e9K4zPjRu_6ePnAz6LZuOJtbWRdXJNC_O7rumxFdwnFVYwVDlAKznt2RzgyCNZ5S73FPcOzm-kAl3-krALydau4Gq5BIwzcd6AYEln9jCblk4lxHCfKN32WzWsK5H7sLRIsdWp/s1600/HCB2.jpg" height="640" width="426" /></a></div>
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<b>LIGHTER HOT CROSS BUNS</b><br />
<i>Yields 18 buns.</i><br />
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<b>Tangzhong (Water Roux)</b><br />
<b><br /></b>
<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">Tangzhong is made using a 1:5 ratio (1 part flour, 5 part liquid)- you could always make more and store it in the fridge for a few days, should you wish to make more fluffy bread!</span><br />
<b><br /></b>
50g strong white bread flour<br />
125ml water<br />
125ml milk<br />
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<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">1. Mix all the ingredients together- </span><i style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">tip: to avoid lumps I put these ingredients into a jam jar (or any other container with a sealable lid) and shake vigorously- this helps get rid of any lumps of flour)</i><br />
<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">2. Pour flour/water mixture into a saucepan and over medium heat, heat the mixture whilst constantly whisking (I stir with a rubber spatula).</span><br />
<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">3. Heat the mixture until it starts to thicken and the whisk (or spatula) starts to leave lines, and looks like a sort of runny paste. Take off the heat. </span><i style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">(Tangzhong is actually also known as 65°C Tangzhong. You could heat the mixture until 65°C but I have found in the past the mixture gets too thick so now I just eyeball it, which seems to work!).</i><br />
<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">4. Cover Tangzhong with cling film directly onto the surface of it to avoid a skin developing and leave to cool to room temperature before using. If you're using Tangzhong from the fridge, let it reach to room temperature before using.</span><br />
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<b>Hot Cross Buns</b><br />
<b><br /></b>
375g strong white bread flour<br />
120g tangzhong<br />
38g caster sugar<br />
1 1/2 tbsp full fat milk powder <i>(I ran out so used skimmed milk powder)</i><br />
7g yeast <i>(1 sachet)</i><br />
6g salt<br />
157ml warm water <i style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">(approx 45-50°C)</i><br />
38g softened butter<br />
100g raisins<br />
Zest of 1 small orange<br />
1 1/2 tsp cinnamon<br />
1/2 tsp ground ginger<br />
1/4 tsp nutmeg<br />
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<b>To Finish</b><br />
<b><br /></b>
75g plain flour<br />
Water<br />
Apricot Jam <u>or</u> 1tbsp honey mixed with 1 tbsp hot water<br />
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** This is best done using a mixer attached with a dough hook, or a bread machine on dough function- trust me, I've done this by hand and it just doesn't work very well. The dough can be quite sticky, so unless you've got arms of steel you're more than welcome to try! **<br />
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<ol>
<li>Add all the ingredients (minus butter) together in the bowl of your mixer and mix on low-medium until the mixture starts coming together.</li>
<li>Add the softened butter until it is incorporated.</li>
<li>Turn mixer onto medium-high (for at least 10 minutes) and mix until the window pane test (see photo above). The dough should be super elastic-y and when stretched it should form a thin membrane without breaking easily. When the dough gets to this stage, it is ready for the first rise. If not, keep mixing!</li>
<li>Shape the dough into a ball, place into a bowl, cover with cling film and leave to rise at room temperature, or a relatively warm place for 1hr (or until double in size), depending on the temperature of the day/your house.</li>
<li>Prepare two baking trays lined with baking paper. In a bowl, mix the cinnamon, ground ginger and nutmeg with the orange zest and raisins and set aside.</li>
<li>Turn out the dough onto a lightly floured work surface, tip the dough out and deflate by pressing down with a rolling pin, fold into thirds and roll out again. Tip the raisin mixture into the dough and gently knead and fold until incorporated. Divide into 18 pieces <i>(mine weighed approximately 50g each).</i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEx8AQSTuT2VR9gmZvJypWSq68v0F0YkDJ292h2F76dvQgNlJ2jW-eacZEIs-sTHjreHUUQ0m9aV28eeoP6sdxNzJtmBYCX4jC1Pu_Zpm5nRXj1GLdwL_tAaxNBlEK77sYTtHAfKfJFyN_/s1600/method.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEx8AQSTuT2VR9gmZvJypWSq68v0F0YkDJ292h2F76dvQgNlJ2jW-eacZEIs-sTHjreHUUQ0m9aV28eeoP6sdxNzJtmBYCX4jC1Pu_Zpm5nRXj1GLdwL_tAaxNBlEK77sYTtHAfKfJFyN_/s640/method.jpg" height="236" width="640" /></a></li>
<li>Roll each piece of dough into a ball and place on the baking trays. </li>
<li>Loosely cover the trays with cling film and leave to rise until double in size.</li>
<li>Preheat oven to 190°C. Brush the tops of the buns with milk. Mix the plain flour with enough water (tablespoon at a time) until it forms a runny but pipeable paste. Place into a piping bag/freezer bag, snip a small amount off the end and pipe crosses onto the buns and bake for 14-15 mins, rotating the pans half way through, until the hot cross buns are golden brown.</li>
<li>Lightly brush the tops with apricot jam, or honey/ syrup solution when still hot.</li>
<li>These are best eaten when still warm. In the event the buns feel a bit hard- nuke in the microwave for 10 secs and it will become soft and fluffy again.</li>
</ol>
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<b>Note:</b><br />
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<ul>
<li>When mixing the paste for the crosses- do not make too runny otherwise the cross will crack and split a little like mine have done here. Mix too thick and the cross will be tough and chewy.</li>
</ul>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-89890323079646299892015-04-03T09:04:00.001-07:002015-10-22T16:19:40.751-07:00One a Penny, Two a Penny.. Hot Cross Buns er, Macarons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjWqCNMmAkKeHfH0fafy9XeaomsaCnYoJK-gnZMhcF62qs5ldmPglbDNQZkDhke4kbcp_-sg7PGyK5WEJpElP7OPDatYMYlNYbs5ugSExHbR4DONEIWaHQDTnP4ybV3Ug1y5vBDRDb7Gt/s1600/HCBM1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjWqCNMmAkKeHfH0fafy9XeaomsaCnYoJK-gnZMhcF62qs5ldmPglbDNQZkDhke4kbcp_-sg7PGyK5WEJpElP7OPDatYMYlNYbs5ugSExHbR4DONEIWaHQDTnP4ybV3Ug1y5vBDRDb7Gt/s1600/HCBM1.jpg" width="430" /></a></div>
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It's Easter. And for those who aren't Christian- like me- Easter is all about food <i>(isn't every holiday all about food?!) </i>There's chocolate. And cakes. And hot cross buns. I was planning on blogging an awesome recipe for hot cross buns but never got round to it so that I could take some decent photos in time. #bloggerproblems.<br />
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Buuuut. I have been making macarons again recently with quite good success so I combined the two to make hot cross bun macarons. Hint of cinnamon and cocoa in the shells paired with silky smooth cinnamon, ginger and orange zesty Swiss meringue buttercream. <i>(On a side note: my Mac keeps autocorrecting macarons to macaroons which is annoying me somewhat…) </i><br />
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This macaron uses the French method <i>(oh geez macaron just autocorrected to macaroni- good job I checked)</i> and admittedly I still have problems making decent macs. Italian method is more stable however I find the pouring boiling hot syrup step a bit of a fuss. For details and tips on how to make macarons- refer to<a href="https://mybakingcottage.wordpress.com/2013/10/03/passionfruit-macarons-tips-on-macarons-making/"> this.</a> For those ready to brave the macs- recipe is further down. <a href="https://www.blogger.com/"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOX0NdJtozHC-XEIn0DFwvJf-7Q1pw9KhPlm0VEEMAcd7XoRVpWT6USVRg-5ptKNLJvog3mcVFQgeMTvUJM2MzCSYtjOBvLsBZ2-h4qJluzR2ArjYhfBmy6rx7UEyZ9ogDdH5XaFXfG2xP/s1600/HCBM5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOX0NdJtozHC-XEIn0DFwvJf-7Q1pw9KhPlm0VEEMAcd7XoRVpWT6USVRg-5ptKNLJvog3mcVFQgeMTvUJM2MzCSYtjOBvLsBZ2-h4qJluzR2ArjYhfBmy6rx7UEyZ9ogDdH5XaFXfG2xP/s1600/HCBM5.jpg" width="425" /></a></div>
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<b>HOT CROSS BUN MACARONS</b></div>
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Recipe from <a href="https://mybakingcottage.wordpress.com/2013/10/03/passionfruit-macarons-tips-on-macarons-making/">My Baking Cottage</a></div>
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<i>Yields approx. 30 macarons, depending on what size you pipe.</i></div>
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<b>Macaron Shells</b></div>
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100g egg whites (approx. from 3 eggs), room temperature.</div>
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1/8 tsp cream of tartar</div>
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200g icing sugar</div>
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110g ground almonds</div>
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25g caster sugar</div>
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1/2 tbsp cocoa powder</div>
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2 tsp cinnamon</div>
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<b>Orange & Cinnamon Swiss Meringue Buttercream</b></div>
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<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">150g Egg Whites</span></div>
<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">250g Caster Sugar</span><br />
<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">340g Butter, room temperature</span><br />
<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">2 tsp Vanilla Extract</span><br />
<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">1 tbsp cinnamon</span><br />
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<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">1 tsp ground ginger</span></div>
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<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px;">Zest of 1 orange</span></div>
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<b>To Decorate</b></div>
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75g white chocolate, melted and cooled</div>
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<li style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">Sieve ground almonds and icing sugar into a bowl- if there are any large lumps, blitz in the food processor. </li>
<li style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">In a squeaky clean bowl, whisk the egg whites until frothy before adding the cream of tartar and sugar. Whisk until you have stiff, glossy meringue peaks.</li>
<li style="margin: 0px; outline: 0px; padding: 0px;"><span style="color: #444444; font-family: arial;"><span style="font-size: 12px; line-height: 20.399999618530273px;">Add the dry ingredients into the whisked egg whites- using a folding/ pressing against the bowl action (you need to deflate the meringue) fold the mixture until you get a smooth moving lava texture. This should be achieved in less than 50 strokes. </span></span><i><span style="color: #444444; font-family: arial;"><span style="font-size: 12px; line-height: 20.399999618530273px;">Be careful to not over mix- otherwise you will need to start again! I'd strongly recommend researching some macaron techniques first if you're new to making macarons.</span></span></i></li>
<li style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">Using a round tip in a piping bag, pipe blobs of batter onto baking sheets lined with parchment paper or silicon mat. (I piped mine approx 1 inch diameter.)</li>
<li style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">Leave shells to air dry until the tops are no longer tacky to the touch. Preheat the oven to 150°C.</li>
<li style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">Bake the shells for 15 mins. Leave to cool slightly before attempting to peel off the baking parchment. Cool the shells entirely before filling.</li>
<li style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">Place egg whites and caster sugar in a squeaky clean heatproof bowl over a pan of simmering water and stir frequently with a whisk until the sugar has dissolved. Test b rubbing a little between your fingers- there should be no grains of sugar. (<i style="margin: 0px; outline: 0px; padding: 0px;">Make sure the bottom of the bowl doesn't touch the water, and keep whisking so the egg whites don't scramble!)</i></li>
<li style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">Using an electric whisk, or pour into the bowl of your stand mixer, whisk the egg whites on medium high to stiff peaks and the bowl is cool to touch</li>
<li style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">Add butter, approximately a tablespoon at a time to the meringue and whisk on low until each addition is incorporated<i style="margin: 0px; outline: 0px; padding: 0px;">. </i>Turn the speed up to medium high and keep whisking until the butter and meringue mixture come together into a silky smooth buttercream. Lastly add the vanilla extract, spices and orange zest and mix to incorporate.</li>
<li style="color: #444444; font-family: arial; font-size: 12px; line-height: 20.399999618530273px; margin: 0px; outline: 0px; padding: 0px;">Pipe buttercream onto one shell and sandwich with another (of a similar size!). Once all shells have been filled, place cooled, melted white chocolate into a sandwich/ freezer/ ziplock/ piping bag, snip a little off the end and pipe white chocolate cross on top of the macarons. Leave chocolate to set before placing macarons in an airtight box in the fridge to mature for a day or two.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9vgqmAMDdBxIygRsPWckvKHik7CraiypYfmh0uMyUyGhn0-zvHSQG7thYJCk-lI3CnLq6K1ni0xWXfMfFi2Txz6B9rW9k3YsU2pD0OIZuYaq_Ma1u54LYip9mEc1E7u-KuBVIeWXk4Im/s1600/HCBM2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9vgqmAMDdBxIygRsPWckvKHik7CraiypYfmh0uMyUyGhn0-zvHSQG7thYJCk-lI3CnLq6K1ni0xWXfMfFi2Txz6B9rW9k3YsU2pD0OIZuYaq_Ma1u54LYip9mEc1E7u-KuBVIeWXk4Im/s1600/HCBM2.jpg" width="426" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-68707617670084124582015-03-31T09:04:00.001-07:002015-03-31T09:04:07.635-07:00The Bruce Bogtrotter Cake<div dir="ltr">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNimay72qEpLUf0OXlPl10sIyyUInXmMTeWs8MbN8pAhkvZYIiaXBeznexgZ3NA-eDaSg1XBJp3K7mHpuzZVbDWBUVU1eWrWdJ1LPVtUgETWOdG9NI2WeUpoNlSKOdkJCv85c_5pHEtvN/s1600/BBC7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNimay72qEpLUf0OXlPl10sIyyUInXmMTeWs8MbN8pAhkvZYIiaXBeznexgZ3NA-eDaSg1XBJp3K7mHpuzZVbDWBUVU1eWrWdJ1LPVtUgETWOdG9NI2WeUpoNlSKOdkJCv85c_5pHEtvN/s1600/BBC7.jpg" height="640" width="426" /></a></div>
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Chocolate cake is not something that I'd automatically choose if given the choice. I don't know why but I'm always a bit wary of this particular flavour of cake (probably because I've been disappointed by so many in the past.) Is it chocolatey enough? Is it rich? Will the frosting taste of <i>real</i> chocolate and not too sweet? More often than not, chocolate cake always look nicer than they taste. Dry, bland, sickly, not enough chocolate, no depth of flavour. You name it, I've tried it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhWoelo7D9QiGckTWdklRLgLsr4wnY9vB5FCZryd1x5XFUdewNnnCnqcII651741UbEFD4QLfiMijFAT1klNab3rAk7WPPan0zwY8qZ1lrgNlbIijO5sBfcg2xYgEZN0q4i_ifPySRSlU/s1600/BBC12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhWoelo7D9QiGckTWdklRLgLsr4wnY9vB5FCZryd1x5XFUdewNnnCnqcII651741UbEFD4QLfiMijFAT1klNab3rAk7WPPan0zwY8qZ1lrgNlbIijO5sBfcg2xYgEZN0q4i_ifPySRSlU/s1600/BBC12.jpg" height="640" width="426" /></a></div>
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If I have chocolate cake it needs to taste as amazing as it looks. I need to know my calories are spent on something worthwhile, right?! I want it to be oozing in chocolatey-ness, the cake needs to be moist, with a deep, rich chocolate taste. I want to feel like I'm going to have a heart attack just by taking one look at it. I want it to look like the Bruce Bogtrotter cake out of <i>Matilda. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEFaSUcQuoVZ9mb__rF_pdtBtpJdgqHaa-q29j_48U861Y7C65Ng_vVuPXISCFB8L66zAotkVdYDBRJd8JDqPz8nN5_V1ucgv5fC3uHwGbBIFjOumtjmdV8J9K_CKQXJMJBYdkaenP8vu/s1600/BBC8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEFaSUcQuoVZ9mb__rF_pdtBtpJdgqHaa-q29j_48U861Y7C65Ng_vVuPXISCFB8L66zAotkVdYDBRJd8JDqPz8nN5_V1ucgv5fC3uHwGbBIFjOumtjmdV8J9K_CKQXJMJBYdkaenP8vu/s1600/BBC8.jpg" height="640" width="430" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszfG5u4jhWb3x_kCBWZI_9jsm6bPDL7ovXE6jQcar9d1KfXvJDlpCpAVraewzLNilKLLKOETTnpfGnM_4RnZUW6NPeO-_N468D6apAfDYOXmcYy8RPTY8UrT6s8MeZcKx1huVSEfOJt4-/s1600/BBC2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszfG5u4jhWb3x_kCBWZI_9jsm6bPDL7ovXE6jQcar9d1KfXvJDlpCpAVraewzLNilKLLKOETTnpfGnM_4RnZUW6NPeO-_N468D6apAfDYOXmcYy8RPTY8UrT6s8MeZcKx1huVSEfOJt4-/s1600/BBC2.jpg" height="640" width="426" /></a></div>
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Those who have read or watched Matilda will know exactly which scene I'm talking about. I used to love watching (and reading) Matilda when I was a kid; it was one of my favourite books by Roald Dahl. For those who haven't read or watched Matilda, the particular scene I have in mind involves a boy called Bruce who, after stealing a piece of the evil headmistress Miss Trunchbull's beloved chocolate cake, is punished by having to consume an <i>entire </i>humongous chocolate cake. And just as it looks like Bruce is about to be sick from the sheer chocolatey-ness of this cake, the children in the whole school unites and spurs him on with words of encouragement, leading him to finish the cake and ultimately, victory over Miss Trunchbull.</div>
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<i>Go Brucey!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-DeDxB2umlQiHSe7fK5fa8ZuB4gOthOAUXFrw-_-CrfrME0TxBjkQA8nB9d08qQB7iElmQDjwLTVLp62_oJXLkqfOOvhA0vlB-uzgY4O2SrJwUweIvro_fqDlxCHajmsVo9f9DKlqh26/s1600/BBC10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-DeDxB2umlQiHSe7fK5fa8ZuB4gOthOAUXFrw-_-CrfrME0TxBjkQA8nB9d08qQB7iElmQDjwLTVLp62_oJXLkqfOOvhA0vlB-uzgY4O2SrJwUweIvro_fqDlxCHajmsVo9f9DKlqh26/s1600/BBC10.jpg" height="640" width="426" /></a></div>
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Now, this cake might not be as impressive size wise compared to the one in the film but I can tell you it tastes how a chocolate cake should taste. Two layers (I did think of three layers but decided against it) of rich, moist and super soft chocolate cake, covered in dark Belgian chocolate ganache. Now I've cheated a little here with the filling… I bought a can of Carnation Chocolate Filling and Topping ages ago and was dying to try how it tasted so I tested it out here. Ever since I was a kid I'd always associated Carnation with evaporated milk and condensed milk but recently they have brought out products such as this chocolate filling and dulce de leche caramel (perfect for quick caramel slices). Carnation Chocolate Filling and Topping is essentially, sweetened condensed milk with chocolate. It's not as chocolate-y as I'd hoped but was still sweet and absolutely perfect as an oozy filling for the cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0OufNwAoY7pMH8MoyBtW0SBCYawWshXsVWdRwkE9UDE5gBOv2MPR49LqaWFbCK2Pqdr7qbQ2IS0z4FXWKF2YcvTXB5H4eewj5xxV9s1bEtUHIkOXJIPHvCpr612YvmGi9HmP0cJST31i/s1600/BBC4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0OufNwAoY7pMH8MoyBtW0SBCYawWshXsVWdRwkE9UDE5gBOv2MPR49LqaWFbCK2Pqdr7qbQ2IS0z4FXWKF2YcvTXB5H4eewj5xxV9s1bEtUHIkOXJIPHvCpr612YvmGi9HmP0cJST31i/s1600/BBC4.jpg" height="640" width="426" /></a></div>
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Originally in my head I'd wanted to photograph this cake neat and proper. But let's be honest- a cake like this- there's no neat way of eating it. Good ol' Brucey certainly didn't.</div>
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<b>THE BRUCE BOGTROTTER CAKE</b></div>
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Recipe adapted from <a href="http://sweetapolita.com/2012/03/chocolate-birthday-cupcakes-with-nutella-cloud-frosting/">Sweetapolita</a></div>
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<i>Yields 1 x 2 layer 8" cake</i></div>
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<b>Cake </b><br />
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190g plain flour<br />
260g caster sugar<br />
40g good quality cocoa powder (I used Cacao Barry Extra Brute)<br />
1 1/2 tsp bicarbonate of soda<br />
1 1/2 tsp baking powder<br />
1 1/2 tsp cornstarch<br />
1 tsp salt<br />
140ml buttermilk (or regular milk + 1/2 tsp lemon juice/ vinegar)<br />
120ml strong coffee, hot<br />
3 tsp vanilla extract<br />
2 eggs, lightly beaten<br />
90ml vegetable oil<br />
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<b>Ganache</b><br />
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200ml double cream<br />
150g good quality dark chocolate, chopped into small pieces (I used Callebaut Dark Chocolate Callets)<br />
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<b>Filling</b><br />
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1 can Carnation Chocolate Filling and Topping<br />
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<li>Preheat the oven to 180°C and line two 8" cake tins with parchment paper.</li>
<li>Sift all the dry ingredients into a large bowl/bowl of your stand mixer. Combine the wet ingredients in a separate bowl. Add the wet ingredients to the dry and whisk on medium for 2 minutes. (Careful it may be a little splashy)</li>
<li>Divide batter between the two prepared cake tins (batter will be runny) and bake for 25-30mins, or until a skewer inserted into the centre comes out clean.</li>
<li>Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely before decorating.</li>
<li>Once cool, trim the tops of the cakes (if needed), spoon Carnation Chocolate Filling onto one half of the cake and place the other half on top. <i>If the filling is quite hard, transfer to a microwaveable container and microwave in 10 sec intervals until it reaches a spreadable consistency so you don't risk tearing the soft cake.</i></li>
<li>Make the ganache: Heat the cream in a saucepan until hot, but not boiling. Pour the cream over the chocolate in a bowl. Leave for a minute for the heat to start melting the chocolate and then stir to combine thoroughly.</li>
<li>Cool the ganache slightly before pouring over your cake.</li>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4368163842306573817.post-71706147534883641702015-03-21T17:19:00.000-07:002015-10-22T16:19:53.992-07:00Frozen Blueberry Protein Cheesecakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplZyLSj0oUcZppb0fuesV7XHIX4Y9PdEbN5Pb7rHAm9bsCDdK4celnx2Xk68ipCKVAim4IilqsSHpNgYRd_3oXoYOW5hxVcUamvnik470vgVrfrhjQmvW1YUmOU7eQHV39bch5Xaxx85h/s1600/BCC5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplZyLSj0oUcZppb0fuesV7XHIX4Y9PdEbN5Pb7rHAm9bsCDdK4celnx2Xk68ipCKVAim4IilqsSHpNgYRd_3oXoYOW5hxVcUamvnik470vgVrfrhjQmvW1YUmOU7eQHV39bch5Xaxx85h/s1600/BCC5.jpg" width="426" /></a></div>
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I've always been a bit sceptical of 'protein' products because usually they come across as healthy/ filling/ good post workout snack/ breakfast etc but often they're just laden with sugar and sweeteners. Low fat products are usually guilty of this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUdpPXfubIWVdUhmakCD-JoWNd_KTrDOPkQMKg8_uT_jH8IXN4ncouDSE5vPzmXfgGdxMQrlZ_PiyYQ1ITdkVGaj3YD3lD32rAWzY2O67NS6BYwBfHQ04SzROJuynYKDpRgRCnZeQCzr5/s1600/Screen+Shot+2015-03-21+at+09.58.02.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUdpPXfubIWVdUhmakCD-JoWNd_KTrDOPkQMKg8_uT_jH8IXN4ncouDSE5vPzmXfgGdxMQrlZ_PiyYQ1ITdkVGaj3YD3lD32rAWzY2O67NS6BYwBfHQ04SzROJuynYKDpRgRCnZeQCzr5/s1600/Screen+Shot+2015-03-21+at+09.58.02.png" width="320" /></a></div>
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So when I came across this "<i>yoghurt" </i>(I call it <i>yoghurt </i>but technically it isn't and I'll tell you why later on...) a couple of weeks ago at Tesco sold at a discounted, introductory price I was intrigued. For those who haven't come across this product before, Arla Protein is launched by the UK's largest dairy company, Arla and is a high protein (20g per pot- the magic number apparently when it comes to refuelling after a workout), fat free product marketed towards the gym goers/ health conscious and is available in three flavours: Strawberry, Raspberry and Blueberry. So naturally, I bought all three. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zYjtcCLy9FFplidPve2fQJOQpozeRMbUd4OhqVE3slXRtlBy3u0EhwGbHDoRKvJ1fH1Hc6VXfCmd12K-YpRNpWdRcSa80yvX_USE8c4-RVsZsp7IVACl9A03q9qyhtqdOp-qBQjx0-BA/s1600/BCC6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zYjtcCLy9FFplidPve2fQJOQpozeRMbUd4OhqVE3slXRtlBy3u0EhwGbHDoRKvJ1fH1Hc6VXfCmd12K-YpRNpWdRcSa80yvX_USE8c4-RVsZsp7IVACl9A03q9qyhtqdOp-qBQjx0-BA/s1600/BCC6.jpg" width="488" /></a></div>
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Looking on the ingredients label, this yoghurt is low fat Quark, a type of soft cheese. Popular in German speaking countries, Quark is made by warming soured milk until desired degree of coagulation of milk proteins and then strained.</div>
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There have been a few mixed reviews of Protein online, main complaints being that it's too thick or not sweet enough. With that in mind I was pleasantly surprised by the taste and texture of it when I came round to tasting it. Contrary to many reviews, I didn't find the texture too thick at all- it's comparable to the thickness of any other strained Greek yoghurt and the sweetness was just right, perfect for dolloping on top of some muesli and berries. Yes, it is quite a big pot and to some that may be quite off-putting as most probably wouldn't be able to finish a whole tub of soft cheese in one sitting but I<i> liked </i>it. My favourite has to be either raspberry or blueberry (which is weird because usually strawberry is a sure win for me.) It reminded me of <i>Petit Filous </i>Fromage Frais - I used to LOVE those when I was a kid. Actually, I still do! Thank goodness for the Petit Filous <i>Big Pots</i>. The regular small ones are gone after a spoonful and a half. Anyway I digress…</div>
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As well as the 20g of protein you're getting 11-12g ish of sugar, some of which are naturally occurring, some added. It actually isn't too bad compared to some other brands. So aside from eating it on its own or having with berries and muesli for breakfast/ afternoon snack I decided to use these to make frozen blueberry cheesecakes, since I've made lower fat cheesecakes with Quark before anyway (and it worked a treat.)</div>
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I don't really know what to make of this creation… Do I really call it healthy? I suppose if you're comparing it to full fat cheesecake then yes, this is healthier but still contains a lot of sugar, even if it's natural sugars. Consider this a semi guilt free treat.</div>
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Ok so this is not your typical cheesecake, the base isn't made from digestive biscuits laced with glorious butter but instead is made from dates, mixed nuts and crunchy hemp seeds. I've used Arla Protein here, swirled with some blueberry sauce but feel free to experiment with normal greek yoghurt and other flavoured yoghurts. If you think about it, it's not that weird at all. Froyo, anyone?</div>
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One pot is enough for three mini cheesecakes. Top it with some berries and you have a super cute, not to mention beeeauuuutiful looking mini cheesecake. </div>
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<b>FROZEN BLUEBERRY PROTEIN CHEESECAKES</b></div>
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Recipe loosely based on recipe by <a href="http://www.greenkitchenstories.com/frozen-pink-cheesecake/">Green Kitchen Stories</a></div>
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<i>Yields 3 2.5" round mini cheesecakes</i></div>
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<b>Base</b></div>
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5-6 medjool dates, softened in hot water and drained</div>
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130g mixed nuts<i> (I used a combination of almond, cashews, hazelnuts, brazils)</i></div>
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Handful of hemp seeds (optional)</div>
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<b>Topping</b></div>
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1 tub blueberry Protein</div>
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50g fresh/ frozen blueberries</div>
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<b>To Decorate</b></div>
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100g blueberries</div>
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<ol>
<li>Line the circumference of 3 2.5" circular, high sided food rings with acetate sheet and place onto a small baking tray lined with baking paper (to stop the cheesecake from sticking) </li>
<li>In a food processor, blitz the nuts and hemp seeds, if using, for about a minute. Add the softened dates and continue to blitz until the mixture comes together and forms a kind of dough.</li>
<li>Divide the mixture between the 3 rings and press down to form the cheesecake base. <i>(I actually had a little more than I needed- so you may find you might not need to use all of it)</i></li>
<li>Microwave the blueberries for around 30 secs, or until they start to break down and form a chunky sauce. Let cool. Once cool, stir in the tub of blueberry Protein. Divide the mixture between the 3 cheesecake bases and smooth the top with the back of a spoon. </li>
<li>Place the cheesecakes in the freezer for 1-2 hours to set. When ready to serve, carefully unmould from the food rings and let soften slightly before eating.</li>
<li>To serve, microwave the blueberries for 20 sec intervals until a chunky sauce forms. Let sauce cool and spoon over the cheesecakes.</li>
</ol>
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<b><br /></b>
<b>Notes</b></div>
<div>
<ul>
<li>I suppose you could use cling film to line the rings but I've not yet tried that.</li>
<li>Let the cheesecakes soften slightly before eating but don't leave too long (Iound out the hard way) as it may become a one big melted mess...</li>
</ul>
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*I have not been sponsored in any way by Arla; all opinions here are my own.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-31986562934040819962015-03-09T13:38:00.001-07:002015-10-22T16:20:14.921-07:00White Chocolate, Cranberry & Almond Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
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Firstly I'd like to apologise: 1. for a having gone a little AWOL recently 2. I'd originally planned to do a come back post featuring a spectacularly chocolately, gooey, sky high little number but instead you're stuck with these cookies. Don't get me wrong these are <i>gooood</i> but sort of seems a bit anti climatic when I'd planned to blog said chocolatey gooey little number. To be honest I hadn't even planned to blog about these cookies but decided to take a few photos during and after and thought why not? Nothing fancy here, no props or styling. Just fresh out of the oven in all it's glory.<br />
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I'd baked these on a Sunday afternoon to take to a small family gathering at my Grandma's later on that evening. She's moved into her new little flat not long ago and I made these because well, it's rude to turn up empty handed, right? Also I knew my cousins will all be there and cookies are perfect for afternoon snack-age with a cup of tea (standard protocol whenever we go round to G-Ma's) and most importantly for anyone still hungry after the mass food fest that inevitably occurs later. Growing teenagers = bottomless pit. <i>I'm looking at you, Eric.</i><br />
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These are based on my <a href="http://treetsbytheresa.blogspot.co.uk/2014/04/pistachio-white-chocolate-oatmeal.html">Pistachio & White Chocolate Oatmeal Cookies</a> <i>(noms). </i>These are not overly sweet, soft in the centre, crisp around the edges with added crunch from the chopped almonds and bursts of sweetness from the cranberry and white chocolate. What I've noticed in general with oatmeal cookies is that they tend to not spread as much as regular cookies so to give it that slightly more flattened, rustic look I gently press down on the cookies with the back of a spatula/ fish slice half way through cooking before rotating the pan so they'r<span style="text-align: center;">e less puffy in the centre but still have a nice, golden, crisp edge.</span><br />
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<span style="text-align: center;"><b>WHITE CHOCOLATE, CRANBERRY & ALMOND OATMEAL COOKIES</b></span><br />
<i>Yields approx. 10 large cookies</i><br />
<br />
130g salted butter, melted and cooled<br />
80g caster sugar<br />
100g dark brown sugar (or you may sub light brown sugar)<br />
1 large egg<br />
1 1/2 tsp vanilla extract<br />
80g plain flour<br />
80g strong white flour (bread flour)<br />
1/2 tsp baking powder<br />
1/2 tsp bicarbonate of soda<br />
80g almonds, toasted and chopped<br />
50g white chocolate, chopped into small-ish chunks (or you could sub chocolate chips)<br />
75g dried cranberries, roughly chopped<br />
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<ol style="background-color: white; margin: 0px; outline: 0px; padding: 0px;">
<li>Preheat the oven to 180°C. Line a couple of baking trays with baking parchment/ paper.</li>
<li>Sift the flours, baking powder and bicarbonate of soda into a bowl and set aside.</li>
<li>In a separate bowl beat the butter and sugars together until light and fluffy, Add the egg, vanilla extract and mix until incorporated.</li>
<li>Add the flour mixture and mix until just incorporated (do not overmix), followed by the almonds, white chocolate and cranberries.</li>
<li>Roll into 1 1/2 tablespoon sized balls and bake on the middle shelf for 10 minutes or until light golden brown. <i>Half way through baking, using a spatula press the cookies gently to 'deflate' the cookies, rotate the pan before continuing baking.</i></li>
<li>Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.</li>
</ol>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4368163842306573817.post-58854861445618105922015-02-02T13:44:00.001-08:002015-10-22T16:20:34.366-07:00Rosemary & White Chocolate BlondiesUsually I do all my photo editing before struggling to put a few words together to accompany. However today I find myself doing the opposite. Main reason is probably because I actually tidied up my room and find myself being able to <strike>see my floor</strike> sit at my desk in front of my laptop and in general feel comfortable with writing a blog post.<br />
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I'm somewhat feeling a bit melancholy today. I guess it's just suddenly dawned upon me how much time has passed. For those who don't know I've finally finished my last shift at a hotel I've been working at for the past <i>eight and a half years</i>. Two of those of which I've had a full time job aswell. I started when I was in 6th form (<i>I was 17!!</i>). Flexible hours + alright wage, which was perfect for a student. Early starts, busy mornings, toast on fire, blood, sweat and tears, tantrums and <i>a lot </i>of yelling and at times I had to question whether I need anger management but it didn't really matter so much as I still had the rest of the day to myself once I'd finished my shift at 12. I enjoyed working with the people I worked with, even the ones that annoy me at times (I do hope they know who they are...) and wouldn't hesitate at all to call them my friends. That was the only thing that made the job a lot easier to handle.<br />
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Five uniforms later and seeing many, many staff come and go (or in some cases come back again) I've finally called it a day. The decision wasn't easy- afterall, who couldn't do with some extra cash?But if not now, when? Yes I'm not perfect- you may call me lazy but working 7 days every week eventually takes it's toll. I'm no spring chicken...I'm on the wrong end of my twenties, as my brother kindly points out everytime. I want to enjoy my life, do more productive things, have the luxury of decisions to go for a spontaneous run, morning baking, catch up with friends or go out for Saturday <i>brunch </i>and most importantly- a lie in! Yes, I'd gotten very comfortable in my old job- I was practically the veteran of the place, for goodness' sake!<br />
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So I guess this post is pretty apt at summing up today: Trying something new, experience something that's a little out of your comfort zone and freeing yourself from a routine that you may be so used to.<br />
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Rosemary is a herb I'd only ever associate with roasted potatoes. Or chicken. But mostly roasted potatoes. And Christmas...where there'd be said roasted potatoes on the table. I've read that rosemary pairs well with white chocolate but never dared venture into this area. Afterall, it's quite a strong herb and getting the balance wrong for a sweet dessert would prove quite disastrous. And most importantly if it tasted that disgusting I'd have noone to feed it to. But on a recent trip to Paris I had the most amazing biscuit- two buttery pieces of crunchy biscuit with a layer of rosemary flecked white chocolate sandwiched in between. That's when I decided I was definitely going to have to experiment with these flavours!<br />
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These blondies are like a gooey cookie bar, made with fragrant, nutty browned butter, studded with sweet white chocolate, with hints of vanilla and savoury undertones and almost minty flavour from the rosemary. The rosemary taste, even though subtle, may taste weird at first, especially to those who are not as fond of the herb but it <i>works</i>. Take another bite- it'll definitely grow on you.<br />
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This post is dedicated to all the people who I've worked with over the many years. I wish you the best of luck in your futures.<br />
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<b>ROSEMARY & WHITE CHOCOLATE BLONDIES</b><br />
Yields 9 large servings, or 16 smaller ones<br />
<i>Recipe based on <a href="http://food52.com/recipes/32350-brown-butter-blondies">Food52</a></i><br />
<br />
250g unsalted butter<br />
3 springs fresh rosemary<br />
240g plain flour<br />
1 heaping tsp salt<br />
2 eggs<br />
3 tsp good quality vanilla extract<br />
350g dark brown soft sugar (or light brown, if you don't have dark)<br />
100g white chocolate chips<br />
25-50g white chocolate, roughly chopped to decorate<br />
<br />
<ol>
<li>In a light coloured, medium sized saucepan- Add the butter and rosemary and melt the butter over a medium heat. Continue to cook the butter until it turns a pale golden brown and the milk solids turn into flecks of reddy brown colour. The butter at this stage will smell lovely with a nutty aroma. Be careful not to heat the butter too long as it can burn quite easily. Take off the heat, cool to room temperature before removing the rosemary sprigs. </li>
<li>Preheat the oven to 180<span style="background-color: white; color: #444444; font-family: arial; font-size: 12px; line-height: 20.3999996185303px;">°</span>C. Line and grease an 8 inch square pan and set aside.</li>
<li>Sift together the flour and salt into a bowl and set aside. In another bowl whisk together the eggs and vanilla. Using a stand mixer (or you could do this using an electric hand whisk) mix the cooled browned butter with the sugar for about a minute. Add the vanilla egg mixture until combined and shiny, approx. 20 seconds.</li>
<li>Add flour to the mixture and mix until just incorporated. Few flecks of flour visible is ok. <i>Do not over mix. </i>Fold in the chocolate chips.</li>
<li>Spoon dough into the prepared baking pan and smooth the top. Bake for 25-28 minutes. The toothpick test will not work in testing the done-ness of the blondies as the batter itself is quite thick. Let cool thoroughly in the tin before lifting out and cutting into portions. These blondies will keep for a few days at room temperature in an airtight container. Or they can be frozen, ready to defrost and devour at a later date. <i>These would taste amazing warmed with a dollop of vanilla ice cream...</i></li>
</ol>
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<ul class="recipe-list" style="background-color: white; border-left-color: rgb(240, 240, 240); border-left-style: solid; border-width: 0px 0px 0px 4px; box-sizing: border-box; color: #555555; font-family: Arial, sans-serif; font-size: 14px; font-stretch: inherit; line-height: 20px; list-style: none; margin: 0px 0px 20px 20px; padding: 0px; vertical-align: baseline;"><br /></ul>
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