50g plain flour
Monday, 31 December 2012
50g plain flour
Sunday, 18 November 2012
Wednesday, 31 October 2012
Monday, 22 October 2012
Monday, 8 October 2012
Wednesday, 3 October 2012
Scattered baking....here and there ( Shabby Chic cupcakes.....love the colours)
Unusual colours for a wedding cake....but it turned out beautifully....white chocolate and carrot cupcakes!
We spent a few days in London, which we really enjoyed.....(that little head, photo bombing our picture again)......took the boys on the London Eye this time and met up with friends......who we hadn't seen for ten years!
Now its back to school and as the Autumn is now here....dark nights, dark mornings and cold days....I expect I shall be spending many hours in my corner in the kitchen....which I am really looking forward too.
Wednesday, 8 August 2012
My mum used to make these when I was a child.... so did my aunties (Janet and Joan), so I am using a family recipe. We always had them in different flavours and colours. When I was making these yesterday, the first time in years...my eight year old couldn't really believe they were marshmallows...and covered in coconut!! He has been only used to seeing the stiff ones on the shelves in Supermarkets in either pink or white! They did go down a treat when they were ready.....but they are sweet!!
Recipe: (Makes 16 - 20 pieces)
1 lb granulated sugar
275ml very hot water
2 sachets gelatine.
2 tsp vanilla flavouring/extract
6 oz coconut.
Toast the coconut, either in a hot oven or over a low heat in a saucepan (I do mine this way, stirring all the time so it doesn't burn).
Allow the coconut to cool, then use half of it to cover the base of a 8 x 8 square tin.
Place the sugar in a large bowl. Measure the water into a cup or bowl and add the gelatine. Stir until the gelatine is completely dissolved, and then pour the mixture over the sugar. Add the vanilla flavouring. Whisk on a high speed for approximately 10 minutes until the mixture is really thick and light in colour. (Beware of the sticky splashes).
Pour gently over the coconut in the prepared tin. Tap the tin slightly to release some of the larger air bubbles. Sprinkle over the remaining coconut to completely cover the marshmallow. Allow to set in the refrigerator for about an hour, before cutting into squares.
Saturday, 28 July 2012
Friday, 8 June 2012
Wednesday, 9 May 2012
Wednesday, 25 April 2012
Monday, 9 April 2012
Friday, 6 April 2012
Wednesday, 21 March 2012
1 cup granulated sugar
3/4 cup plain flour
1 teaspoon salt
1 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
2/3 cup mashed pumpkin
4 heaped tablespoons coconut
200g cream cheese, softened
2 level tablespoons icing sugar
Preheat the oven to 350F/180C. Grease a 15 X 10-inch swiss roll pan and line with baking paper which is just a bit longer and wider than the pan.
Mix the sugar, flour, salt, soda, cinnamon, and eggs in a large bowl for about 5 minutes until pale and creamy. Use a large metal spoon to mix in the pumpkin and the coconut. Pour the mixture in the prepared pan and tilt from side to side so the mixture evenly covers the pan including the corners. Bake for 14-15 minutes until springy to the touch.
While the cake is cooking, lay a large piece of baking paper out and sprinkle over some sugar. (This helps to stop the cake from sticking to the paper while it cools). When the cake comes out of the oven, turn the pan upside down on the sugared paper. Gently peel off the baking paper from the cake. Working quickly, cut a shallow groove about one inch in on the short side of the cake closet to you. (this helps to roll the cake up better). Roll the pumpkin cake up with the baking paper, and leave to completely cool.
While the roll is cooling, mix the cream cheese, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll carefully and spread the filling over the cake. Roll the cake up once again. If there is time allow to chill....it does taste better if left to chill!!
Sunday, 18 March 2012
Tuesday, 13 March 2012
Sunday, 26 February 2012
Oven temperature 180 degrees Celcius, greased and lined 9 x 13 inch pan
Tuesday, 21 February 2012
3 cups plain flour
Sunday, 8 January 2012
Pull Apart Lemon Coffee Cake (Bread)
Make the dough:
Heat the butter and the milk together until the butter melts. Set aside to cool slightly. While it is cooling Mix the flour with the yeast and the sugar and salt in a large bowl. Add the water to the milk mixture and stir in the vanilla extract
Pour the milk mixture over the flour and stir until combined. Mix with an electric mixer at low speed and add the eggs one at a time, mixing each egg until it is combined.
Sprinkle the dough with 2 tbsp of flour and knead it with a dough hook for 3 minutes. The dough will be sticky but should become soft and smooth from the kneading. Leave the dough in the bowl, cover it with plastic wrap, and let it rise in a warm place 45-60 minutes or until doubled in size.
Mix the sugar, lemon zest, and orange zest. It will draw out the citrus oils and make the sugar sandy and fragrant.
Preheat the oven to 350°F (175°C). Grease a 9″x5″ loaf pan or spray it will baking spray
Forming the loaf: Deflate the dough with your hand. Add flour by the tablespoon as necessary, kneading it to incorporate the flour so the dough is soft enough to roll out on floured surface into a 20″ by 12″ rectangle.
Melt the butter and use a pastry brush to thickly coat the dough with the melted butter
Use a pizza cutter, or a sharp knife to cut the dough crosswise in five strips, each about 12″ by 4″ (it might not be this exact size, but try to make the five strips be equal sizes). Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle and gently press the sugar in. Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12″ by 4″ rectangles, all buttered and topped with lemon sugar.
Slice this new stack crosswise, through all five layers, into 6 equal rectangles. Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. it might be a little roomy, but the bread will rise and expand after baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 50 minutes.
Bake the loaf for 20 minutes and then check to make sure that top isn't browning too quickly. If it is, just cover the top of the loaf with tinfoil and continue baking for a further 10 to 20 minutes until the loaf is golden and cooked. (Mine took 30 minutes in fan assisted oven) When done, transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
Make the cream cheese icing. Beat the cream cheese and icing sugar together until smooth, then add the milk and lemon juice. Stir until creamy and smooth. Spread over the warm bread. Enjoy