Well here begins the baking for my Baking 2012. Eep! I’m excited. I have a top ten list of my dream bakes to learn how to do this year. And here I’m starting off with roulade. It’s awesome. Did you know you basically only need eggs and sugar? Perfect for when you’re out of butter (that’s me all the time), so in facts it is a perfect store cupboard bake. I started off with Mary Berry’s Ultimate Chocolate Roulade. What better way than to start with a recipe from the queen of baking right?
It was such a simple recipe and everything went absolutely swimmingly except until I went to roll up my roulade. It totally stuck to the baking parchment. Groan! Oh well, I just used the baker’s cover up – icing sugar. Also I developed my own filling. Instead of using the orange zest in the recipe, I added a splash of toffee vodka to the whipped cream filling. And yum! Chocolate, toffee, boozy loveliness.
But I don’t think this is roulades ticked off my list just yet. I’m going to solve this sticking problem with the next one fingers crossed.
Published January 15, 2012
Tags: Baking, buttercream, Chocolate, coffee, cupcakes, diy, espresso, fairy cakes, how to be a domestic goddess, icing, mocha, nigella lawson, Recipe
The other day I was rooting through my baking cupboards and my cookbooks to try and find a recipe the contained the ingredients from my very limited larder. I love going out with a shopping list for all the different aspects of the next spectacular cake I’m dreaming of but there are an awful lot of days when I just feel the urge to bake without leaving the cosy confines of the apartment. So, while flicking through my recipe stash I came accross Nigella Lawson‘s ‘Espresso Cupcakes’ (from ‘How to be a Domestic Goddess.’ You can get a adaptation of the recipe from Cate’s World Kitchen here). I love coffee, and I love chocolate. Perfect. So I set off.
They were, as any cupcake recipe is, so simple to make. I opted out of Nigella’s suggested icing as I had a taste for some nice coffee buttercream (unfortunately I added a little too much coffee and the butter and liquid separated. darn, noted for next time). But overall they were delicious. They even appealed to the ‘non-coffee drinking but chocolate loving’ boy. Success. So with this, it is back to baking my way through 2012.
Published June 13, 2011
Tags: birthday, chesse, Chocolate, cool, cream, easy, pastry, pie, special, strawberry, summer, tart
This is the most amazing tart (pie) I’ve tasted or made in a long time. It is both delicious and looks amazing. It definitely gives you a feeling of being a legitimate pastry chef. It also went down well in this house as it combined what both Mr A and myself look for in a desert. I want the light, summer, fruity-ness and he’s all about the chocolate. But this sits somewhere between the two. There is a little bit of time involved but not much more than what would be involved if you were making a victoria sponge or any other cake. I’m definitely going to make this again soon, as a birthday cake perhaps. You don’t have to use strawberries either you can use whatever season fruit or berries you wish to.
To make your cake:
- Bake blind a shortcrust pastry case in a fluted tin. You can buy the case already baked or buy the pastry already made as a timesaver. I just whipped up a basic shortcrust in the food processor. If you’re making your pastry yourself, add in 1 tablespoon of cocoa powder to make chocolate shortcrust. Allow your pastry case to cool.
- Melt 60g of dark chocolate. Using a brush paint your base and sides with the dark chocolate. Leave to set.
- Mix together 250g of mascarpone, 175ml of cream, and 25g of caster sugar. Add the zest of an orange or lime to your taste.
- Spread out your filling in the now cooled and set tart tin.
- Arrange you washed and hulled strawberrys (about 400/500g) around your tart.
- Heat 100g of strawberry jam and push through a sieve. Using a brush, brush the liquid over all your fruit.
- Put in the fridge to cool for an hour and then you’re ready to serve.
Published May 13, 2011
Tags: Baking, birthday, brownie, Chocolate, easy, icing, oreo, OTT, peanut butter, Recipe, tutorial
Well I’m ending the week on a high – a sugar high. As you know, I LOVE Pinterest. And thanks to it, I came accross this amazing recipe by How Sweet It Is for Oreo Stuffed Brownies with Peanut Butter and Chocolate Icing – or rather Mr. A’s idea of heaven. I’ve never had him compliment me so much on something I baked so this recipe is therefore a real winner. The recipe is available free from How Sweet It Is, although I altered it just slightly. To give the brownies a much more dense and moist texture I added an extra egg and a splash of milk to wet the brownie mixture. I also only add 1 cup of sugar rather than 1 1/2 (you’d be getting into diabetic territory there).
It is such a winning treat though I’m definitely adding it to my favourites and it would make a spectacular birthday treat. Yum… I’m off to nab another one with my mid morning coffee…
Published April 27, 2011
Tags: bar, Cake, Chocolate, diy, easy, Kids, mars bar, no baking, party, quick, Recipe, rice krispie
Today I’m going to share with you a special secret treat of mine. It’s an occassional guilty pleasure, that makes my mouth water and bring me back to being a kid. Today, I’m going to explain to you the joy of Mars Bar Cakes – a more mature Krispie Cake if you like. They are so simple to make, take no time, no cooking (only a little melting) and can be made with all store cupboard ingredients. My kind of baking.
To make, all you need is:
- 6 x 50g Mars Bars (thats the size of our standard Mars here, but don’t worry. Exact measurements aren’t critical. Approximate)
- 150g of butter
- 150g of Rice Krispies (a little more if you want to make it last, a little less if you want a more luxurious Krispie Cake)
- 200g of milk/dark chocolate
- Melt you Mars Bars and butted in a bain marie (be patient, the mars takes a while to melt)
- Take your butter/Mars mix off the heat and pour in your Rice Krispies. Try to fold them in so that you don’t crush them too much.
- When fully mixed, pour into a greased baking tin and press out to flatten it.
- Melt your milk/dark chocolate and pour evenly over the top of your flattened Krispies. Leave to cool and set. Then pop out of you tin and cut them into squares.
And that is just it. They are absolutely scrumptious! You must try them.
This weekend I was astonished. Mr. A approached me with a recipe and a request. He generally doesn’t pay that much attention to my baking other that being the grateful recipient. But he had a simple request for me to make this amazing choc-orange tart. So on Saturday I set about making it.
Backstory: A few weeks ago Mr. A’s Mum insisted on giving me her old food processor as she had just bought a new one. I was too polite to decline it. Really I’m not into kitchen gadgets. 1: I don’t think they are always as handy as they pretend to be (ever cleaned a juicer. life it too short) and 2: I hate clutter. I don’t want pasta makers, ice cream machines, potato ricers, and all the rest taking up precious cupboard and worktop space. No thank you. But I was landed with this food processor. And after abandoning it in Mr. A’s car boot for a few months, he gave me the ultimatum – use it or chuck it, either way get it out of my boot. Although I didn’t want it, I just didn’t have the heart to chuck it. Yeah, it’s ugly, and a bit stained and dowdy looking, but it’s perfectly good. So into the kitchen it came. And I lost a half a square meter of worktop space.
But anyway, cutting to the chase, I was given this recipe which included pastry. I loathe making pastry. I just can’t make it right. I generally buy it ready made – shocking I know 😛 But this time, I didn’t have any bought pastry to hand and Mr. A really wanted this tart, so I thought, maybe I’ll try the food processor. I lumped all the pastr ingredients in and pressed go! And it was amazing! It came together in a matter of seconds and it was the most soft and silky and lovely pastry I’ve ever laid eyes on. And when it was baked it surprised me again by how amazingly lights and buttery and just lovely in general it was. I can now place my hand on my heart and say I am converted to the amazingness of food processors. I take it all back!
P.S. the tart in the recipe was awesome. Much recommended!