My end of semester assignments and the holidays have kept me pretty busy over the last few weeks, so I have unfortunately neglected my blog, but not my baking! As you can imagine there has been a lot of cooking and baking over Christmas so I have a lot to share. The first of which being these really addictive Sugar Cookies (seriously, we demolished them). One of best friends bought me Hello Kitty cookie cutters for Christmas, she knows me so well! So a few days after Christmas we put them to good use.
2 3/4 cups plain flour
1 1/2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup of butter (room temp)
1 teaspoon vanilla essence
Preheat oven to 180 degrees c
In a bowl, mix together the flour, baking soda and baking powder
In a separate, large bowl cream together the butter and sugar until smooth.
Beat in egg and vanilla.
Gradually beat in the dry ingredients.
Leave to set for at least an hour in the fridge (covered in clingfilm)
If you are not cutting shapes, roll rounded teaspoonfuls of dough into balls and place onto a baking tray lined with clingfilm.
If using cookie cutters then roll out the dough and cut shapes out that are around 1 inch thick.
Bake for ten minutes or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Yes, Tis the season for mince pies! But how do you feel about them? I’m extremely picky when it comes to mince pies, I only like homemade ones, simply because I think there’s a drastic difference in taste and all round quality. So I’m giving you the best recipe I know, which of course is Odlums mince pies.
125g plain flour
125g caster sugar
100g packet of ground almonds
125g margarine (room temperature)
1 egg (beaten)
A little water, if necessary
450g homemade mincemeat (Odlums recipe says to use a pre-made jar but homemade is always tastier)
Preheat the oven to 200°C. Lightly grease the bun tins.
Put flour sugar and ground almonds into a large bowl and mix well.
Rub margarine through dry ingredients. Add the egg and water, if required, and mix to soft dough.
Turn onto a lightly floured board and knead.
Cover in clingfilm and put into the fridge until ready to use. (the pastry will keep for three days)
Roll pastry on a floured board and cut rounds with a cutter to fit the greased bun tin.
Put a teaspoon of mincemeat into each and using the remaining pastry, Create a lid to put on top.
Bake for 15 minutes or until the pies start to go golden-brown.
Almost everyone loves the chocolate-y goodness that is the Rocky Road Bar. I’m obviously a part of the majority, but I slightly tweaked the recipe which I got from Odlums website, to suit my taste. Maybe you might prefer it as well. I put my adjustments in brackets next to the original ingredients.
It’s not until you start baking quite often that you realise the importance of knowing how to temper chocolate properly. It still taste great when it’s not but the texture and visual side of things is noticeably different.
When you buy chocolate in the shop it is already ‘in temper’, which means that all the fat crystals are aligned to give it that shine and really nice snap! So when you melt this chocolate, you are taking it out of temper. The heat causes the fat molecules to get all jumpy and if they aren’t realigned correctly, you get what’s called “bloomed Chocolate”.
So I’m posting up how to temper chocolate correctly. I hope it helps!
All you need is: A pan, Chocolate and a thermometer.
Rest a large bowl over a pan that is filled with 1 inch of water.
NB: Ensure the bowl is an inch away from the water to ensure that the bowl is definitely not touching the water
Used chopped up chocolate as it melts better and evenly.
Get a silicone spatula to use for stirring.
Bring the water to a simmer. It is very important that the water is not brought to boiling point. The chocolate needs to slowly melt in order for it to temper properly, so leave it at simmering only.
Stir chocolate continuously as it completely melts
NB: A single drop of water will destroy our chocolate completely so be very cautious as to not let this happen
Bring milk chocolate to 45oc and If using dark chocolate bring it to 48oc
Once completely melted remove the bowl from the pan of water and wipe the steam from the bottom of the bowl.
And there you have it, you should have lovely tempered chocolate. enjoy!
Following my ‘All Things Cake’ Post, I am now posting my useful tips that I have gathered for all things cupcake. I hope they help!
When that muffin or cupcake just wont budge from the pan, place a cold wet towel underneath the pan for thirty seconds and they will slip right out.
To divide the batter evenly when making cupcakes or muffins, use an ice cream scoop to transfer batter from the mixing bowl to the baking pan.
You can add water to the baking try of empty slots and it has multiple benefits. It can prevent the cupcakes or muffins from browning on the edges to quick. the extra steam prevents the mix from over cooking. It can also be used to prevent the baking pain from warping when you are not using every slot. Just half fill all the empty slots with water and put in oven to bake as normal.
When decorating with icing, It looks a lot better to use a piping bag and nozzle. It gives the cupcakes a more professional look, rather than using a spoon or knife.
Always fill your cupcake cases 2/3 of the way full to allow for the mix to rise. over flowing cupcakes and muffins does not look good, although its nice to nibble on the extra!
I would always suggest using an electric mixer, as mixing things by hand all the time can be time-consuming and just plain tiring. If the recipe says fold on, then do not use an electric mixer. you must fold it in yourself, either using your hands or a wooden spoon.
Sifting is key to light and fluffy cupcakes. as tempting as it may be do not skip this step because it makes a huge difference in how your cupcakes or muffins turn out!
For generations my family have used Odlums recipes. Why? Simply because they have -without a doubt- the best recipes of all time. On the back of their flour, they have recipes for all different kinds of baked goods and my Nanny used to collect all of them. there was never a wrapper thrown out. I’m extremely grateful to her for collecting these recipes, as its something I would like to leave behind for my grandchildren too. Unfortunately she passed away ten years ago, but my Granddad had obviously been paying very close attention to her cooking because his cooking tastes the exact same. Now he is the one who is teaching me the essential family secrets and tips! Moral of the story is, I would highly recommend everyone to go onto the Odlums website from time-to-time. I know you wont be let down.
After plenty of research into the best and most useful baking tips,I have finally collected a list of extremely useful ones I have found and collected over the years! This week I am putting up a list of useful cake tips.
An easy way to keep your loaf cakes fresher for longer is, when cutting the slices cut from the middle instead of the outside. Firmly push the two leftover sections together to reform a loaf. This eliminates the dried out, end slice.
Even though this next tip might be a familiar one to most, a lot of people don’t use it. For the best cake mix, always let the eggs, butter and milk reach room temperature before using.
To cut a freshly baked cake, use a wet knife.
If you roll fruit and raisins in flour before adding to a cake mix, It can prevent them from sinking to the bottom of the mix.
Use unflavored dental floss to slice evenly and cleanly through a cake or torte. Simply stretch a length of the floss taut and press down through the cake.
An apple cut in half and placed in the cake box will keep the cake fresh several days longer.
If there is one thing that I hate doing while baking, it has to be waiting for the cake to cool down so I can ice it. To cool a cake quickly for frosting, pop it into the freezer while you make the frosting. By the time frosting is ready, the cake will be cool and ready to slip out of the pan
More to come over the next few weeks so make sure to check it out!
One of my best friend’s turns 21 this week and I am obviously going to take advantage of this opportunity to bake him a cake. While researching the perfect type of icing to use, I came across this really easy recipe for butter icing. Just add whatever flavoring or food colouring you want at the end!
This is one of the nicest tart recipes you will find and of course, like most good cooking or baking, its nanny and granddad’s recipe. It’s an apple and blackberry tart polished off with one scoop of vanilla ice cream. My nanny and granddad would always, (without fail) have a tart ready for after our dinner. although my nanny passed away a good few years ago, my granddad still carries on this much-loved tradition every week. With the exception of fussy eaters, this dessert is perfect for family dinners, fancy dinners and well, just about any occasion! Change the filling to your taste and your set with this delicious recipe.
225g plain flour (add pinch of salt)
125g cold margarine cut into small cubes
150ml cold water
300g of fresh blackberries
3 large cooking apples (cut into slices)
1/4 cup sugar
icing sugar to dust
Preheat oven to 180 degrees
Sieve flour and pinch of salt together into a bowl
Add the margarine to the flour in cubes and rub together until it resembles coarse bread crumbs
Add water until combined enough to roll into a ball
Place in fridge for half an hour
Cut pastry in half, roll out one half into a thin base and place on oven proof plate
Arrange blackberries and apples in pastry
Apple Layer of sugar to sweeten
Roll the other half of dough into a thin top layer
Dampen edges of tart so the tart will seal
Roll top layer onto cake and seal the edges of the tart by pressing down the whole way around using a fork
Using a knife, scrape the excess pastry off the sides of the plate.
Cut a X shape into the centre of the tart to let steam escape and bake for 35 minutes.
Serve hot with scoop of vanilla ice cream on top. Enjoy!