Ioanna loves cranberries, so we baked a cake full of them!
Basic vanilla cake recipe + dried cranberries = delicious!
Louise
Monday, 19 August 2013
Cranberry Vanilla cake!
This is a nice combination!
Ioanna loves cranberries, so we baked a cake full of them!
Basic vanilla cake recipe + dried cranberries = delicious!
You can decorate this cake with a cranberry juice glaze. Simply mix confectioner's sugar with a little cranberry juice to a pourable concistency!
Louise
Ioanna loves cranberries, so we baked a cake full of them!
Basic vanilla cake recipe + dried cranberries = delicious!
Louise
Friday, 2 August 2013
Banana bread!
I had a few bananas that were over ripe, so I made a banana bread.
Banana Bread
recipe adapted from here
210gr all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
120gr brown sugar
2 eggs
3 very ripe bananas
1 tsp vanilla
110gr yogurt
Simply mix all the ingredients together and bake in a preheated oven 180oC for 45 about min.
It is moist and tasty. Surprisingly it goes very well with peanut butter!
This is a great breakfast bread.
Louise
Banana Bread
recipe adapted from here
210gr all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
120gr brown sugar
2 eggs
3 very ripe bananas
1 tsp vanilla
110gr yogurt
Simply mix all the ingredients together and bake in a preheated oven 180oC for 45 about min.
It is moist and tasty. Surprisingly it goes very well with peanut butter!
This is a great breakfast bread.
Louise
Thursday, 1 August 2013
Chestnut and Vanilla jam!
I had a lot of chestnuts.
We ate them baked of course,but I wanted to make something more interesting!
I found this recipe in a book, called "Perfect Preserves" by Hilaire Walden.
Chestnut and Vanilla Jam
1500gr chestnuts (in their shells)
1 vanilla bean
650gr brown sugar
2 tbsp dark rum (I used light)
* Cut a slit on every chestnut shell and put them in a pot of boiling water.
* Let them simmer for 10 min. and then remove them from heat.
* When they are cool enough to handle, start peeling them.
* When all chestnuts are peeled, simmer them in a large pan with the vanilla bean and enough water to just cover them, until they are very tender.
* Drain the nuts, reserve the water and the vanilla bean.
* Puree the nuts.
* Put the puree, the sugar and 1/2 cup of the reserved water in a deep pan. Add the vanilla seeds and the pod.
* Heat low until the sugar dissolves, then bring to a boil.
* Boil until thick, stirring.
* Add the rum and throw away the vanilla pod.
* Sterilise jars and fill them with the jam.
* leave overnight to cool and set.
* Store in a cool dry place for up to 6 months.
Notes:
- While I was peeling the chestnuts, the ones waiting were getting cold. It is easy to peel them, though, when they are very warm. So, every couple I wanted to peel, I popped them in the microwaves for a few seconds and then they were ready to use!
- DO NOT PUT THE JARS IN THE FRIDGE. I did and the taste was ruined. I actually cried.
Can you spot the little vanilla seeds?
It is really worth the effort of peeling chestnuts and burning your fingertips!
I loved it, loved it, loved it and this comes from a girl, who doesn't like chestnut - based desserts......
Louise
We ate them baked of course,but I wanted to make something more interesting!
I found this recipe in a book, called "Perfect Preserves" by Hilaire Walden.
Chestnut and Vanilla Jam
1500gr chestnuts (in their shells)
1 vanilla bean
650gr brown sugar
2 tbsp dark rum (I used light)
* Cut a slit on every chestnut shell and put them in a pot of boiling water.
* Let them simmer for 10 min. and then remove them from heat.
* When they are cool enough to handle, start peeling them.
* When all chestnuts are peeled, simmer them in a large pan with the vanilla bean and enough water to just cover them, until they are very tender.
* Drain the nuts, reserve the water and the vanilla bean.
* Puree the nuts.
* Put the puree, the sugar and 1/2 cup of the reserved water in a deep pan. Add the vanilla seeds and the pod.
* Heat low until the sugar dissolves, then bring to a boil.
* Boil until thick, stirring.
* Add the rum and throw away the vanilla pod.
* Sterilise jars and fill them with the jam.
* leave overnight to cool and set.
* Store in a cool dry place for up to 6 months.
Notes:
- While I was peeling the chestnuts, the ones waiting were getting cold. It is easy to peel them, though, when they are very warm. So, every couple I wanted to peel, I popped them in the microwaves for a few seconds and then they were ready to use!
- DO NOT PUT THE JARS IN THE FRIDGE. I did and the taste was ruined. I actually cried.
It is really worth the effort of peeling chestnuts and burning your fingertips!
I loved it, loved it, loved it and this comes from a girl, who doesn't like chestnut - based desserts......
Louise
Saturday, 27 July 2013
Daring Bakers - July 2013! (Part 2)
So the second candy for the July challenge is fudge!
I kept on seeing it and reading about it, but never gave it a try, so this seemed like a great opportunity.
I will continue the raw cookie dough theme! The second candy I chose from the book "Cookie Dough lover's cookbook" by Lindsay Landis is: Fudge!
2)
Chocolate chunk cookie dough fudge
recipe adapted from here
for the cookie dough:
80gr butter
55gr white sugar
55gr brown sugar
1/2 tsp vanilla extract
1/2 tsp salt
2 tbsp evaporated milk
60gr all purpose flour
for the fudge:
75gr brown sugar
75gr butter
1/2 tsp salt
75gr evaporated milk
800gr powdered sugar
1 tsp vanilla
150gr chocolate chunks
* Have a baking pan ready. Line it with parchment paper and leave an overhang on the sides. Mine is about 22x22cm.
* Make the cookie dough by combining butter and sugars. Beat them for 3 min.
* Mix in vanilla, salt and milk.
* Add the flour and mix until just incorporated.
* For the fudge combine the brown sugar, the butter, salt and milk in a saucepan and stir until the butter is melted and the sugar has dissolved.
* Remove from the heat.
* Mix in the powdered sugar, one cup at a time, until the mixture is smooth.
* Add the vanilla.
* Add 3/4 of the cookie dough and incorporate.
* When it is no longer warm to the touch, add in the chocolate chunks.
* Spread the fudge in the prepared pan.
* Then spread the remaining cookie dough and chill for at least 3 hours.
Fudge
Cookie dough
I kept some chocolate chunks to decorate!
The fudge is really tasty. And as a kind of candy, you can play a lot with the different flavours.
It was a bit too sweet for me, though and I believe it is best cut into little squares, so that the sweetness will not overwhelm you and you can enjoy their taste!
Louise
I kept on seeing it and reading about it, but never gave it a try, so this seemed like a great opportunity.
I will continue the raw cookie dough theme! The second candy I chose from the book "Cookie Dough lover's cookbook" by Lindsay Landis is: Fudge!
2)
Chocolate chunk cookie dough fudge
recipe adapted from here
for the cookie dough:
80gr butter
55gr white sugar
55gr brown sugar
1/2 tsp vanilla extract
1/2 tsp salt
2 tbsp evaporated milk
60gr all purpose flour
for the fudge:
75gr brown sugar
75gr butter
1/2 tsp salt
75gr evaporated milk
800gr powdered sugar
1 tsp vanilla
150gr chocolate chunks
* Have a baking pan ready. Line it with parchment paper and leave an overhang on the sides. Mine is about 22x22cm.
* Make the cookie dough by combining butter and sugars. Beat them for 3 min.
* Mix in vanilla, salt and milk.
* Add the flour and mix until just incorporated.
* For the fudge combine the brown sugar, the butter, salt and milk in a saucepan and stir until the butter is melted and the sugar has dissolved.
* Remove from the heat.
* Mix in the powdered sugar, one cup at a time, until the mixture is smooth.
* Add the vanilla.
* Add 3/4 of the cookie dough and incorporate.
* When it is no longer warm to the touch, add in the chocolate chunks.
* Spread the fudge in the prepared pan.
* Then spread the remaining cookie dough and chill for at least 3 hours.
The fudge is really tasty. And as a kind of candy, you can play a lot with the different flavours.
It was a bit too sweet for me, though and I believe it is best cut into little squares, so that the sweetness will not overwhelm you and you can enjoy their taste!
Louise
Daring Bakers - July 2013! (Part 1)
This month was different....
The challenge was not chosen.....
No, we had to decide ourselves, what we wanted to make from all the previous challenges!!!
I was going through the recipes, but I couldn't make up my mind. So many to choose from!
Anyway, the challenge of August 2011, hosted by Lisa and Mandy, caught my eye.
The title? Candylicious!!!!
Oh yes!
I chose to make 2 candies from the book "Cookie Dough lover's cookbook" by Lindsay Landis.
1)
Peanut Butter cookie dough cups
slightly adapted
For the cookie dough:
75gr butter
75gr peanut butter (I didn't use smooth)
75gr granulated white sugar
110 gr brown sugar
2 tbsp condensed milk
1/2 tsp vanilla
120gr all purpose flour
1/2 tsp salt
For the chocolate coating:
500gr dark chocolate
* Beat together butter, sugars and peanut butter until fluffy, about 3 min. Mix in milk and vanilla. Stir in flour and salt, until just incorporated. Set aside.
* Melt the chocolate.
* Use molds or small paper cups, like the ones for espresso coffee. Cover the bottom and sides of each paper cup with chocolate, using any tool that feels better. I used a teaspoon and a small offset spatula.
* Every paper cup you cover, put it immediately in the freezer (the freezer worked better for me) so that the chocolate will set.
* You will have used about half the chocolate by now.
* Take about 1 teaspoon of dough, depending on the size of your mold and roll it into a ball. Put it in the cup and press it gently. I used the side of my rolling pin, because it was the exact size.
* Top each cup with about 1/2 or 1 teaspoon of the remaining chocolate and spread it and tap it until it reaches the sides and the filling is completely covered.
* Chill in the fridge until firm and then remove the molds.
You must work in batches, so that the chocolate cups will not soften, while waiting their turn!
Sorry, I got busy and forgot to take pictures of how I applied the chocolate in the paper cups!
Very tasty and very presentable!
Next time I am thinking milk chocolate and sugar cookie dough...
Louise
End of part 1.
The challenge was not chosen.....
No, we had to decide ourselves, what we wanted to make from all the previous challenges!!!
I was going through the recipes, but I couldn't make up my mind. So many to choose from!
Anyway, the challenge of August 2011, hosted by Lisa and Mandy, caught my eye.
The title? Candylicious!!!!
Oh yes!
I chose to make 2 candies from the book "Cookie Dough lover's cookbook" by Lindsay Landis.
1)
Peanut Butter cookie dough cups
slightly adapted
For the cookie dough:
75gr butter
75gr peanut butter (I didn't use smooth)
75gr granulated white sugar
110 gr brown sugar
2 tbsp condensed milk
1/2 tsp vanilla
120gr all purpose flour
1/2 tsp salt
For the chocolate coating:
500gr dark chocolate
* Beat together butter, sugars and peanut butter until fluffy, about 3 min. Mix in milk and vanilla. Stir in flour and salt, until just incorporated. Set aside.
* Melt the chocolate.
* Use molds or small paper cups, like the ones for espresso coffee. Cover the bottom and sides of each paper cup with chocolate, using any tool that feels better. I used a teaspoon and a small offset spatula.
* Every paper cup you cover, put it immediately in the freezer (the freezer worked better for me) so that the chocolate will set.
* You will have used about half the chocolate by now.
* Take about 1 teaspoon of dough, depending on the size of your mold and roll it into a ball. Put it in the cup and press it gently. I used the side of my rolling pin, because it was the exact size.
* Top each cup with about 1/2 or 1 teaspoon of the remaining chocolate and spread it and tap it until it reaches the sides and the filling is completely covered.
* Chill in the fridge until firm and then remove the molds.
You must work in batches, so that the chocolate cups will not soften, while waiting their turn!
Next time I am thinking milk chocolate and sugar cookie dough...
Louise
End of part 1.
Wednesday, 24 July 2013
Clafouti!
Black sweet cherries are my favourite!
At this time of year you can get them at any grocery store or even better, at a farmer's market.
I have a clafouti recipe, which I have been using for years and I couldn't find it! So I used a recipe from Epicurious.
Cherry clafouti
recipe adapted from here
65gr white sugar
30gr all purpose flour
2 eggs
150gr milk
2 tsp vanilla
1/2 tsp orange zest
1/4 tsp salt
250gr sweet cherries, pitted
10gr butter in bits
* Preheat oven to 200oC.
* Mix sugar, flour, eggs, milk, vanilla, orange zest and salt together, until smooth.
* Arrange the cherries in a buttered deep baking dish and pour the custard over them.
* Bake for 25 minutes until the top is springy.
* Sprinkle the top of the clafouti with some sugar, dot it with the butter and broil it until the top is caramelised. Or you can use a kitchen torch, like for a creme brulee.
I dusted the top with confectioner's sugar to make it prettier, but you can omit that.
Really tasty and fragrant!
Louise
At this time of year you can get them at any grocery store or even better, at a farmer's market.
I have a clafouti recipe, which I have been using for years and I couldn't find it! So I used a recipe from Epicurious.
Cherry clafouti
recipe adapted from here
65gr white sugar
30gr all purpose flour
2 eggs
150gr milk
2 tsp vanilla
1/2 tsp orange zest
1/4 tsp salt
250gr sweet cherries, pitted
10gr butter in bits
* Preheat oven to 200oC.
* Mix sugar, flour, eggs, milk, vanilla, orange zest and salt together, until smooth.
* Arrange the cherries in a buttered deep baking dish and pour the custard over them.
* Bake for 25 minutes until the top is springy.
* Sprinkle the top of the clafouti with some sugar, dot it with the butter and broil it until the top is caramelised. Or you can use a kitchen torch, like for a creme brulee.
Really tasty and fragrant!
Louise
Friday, 19 July 2013
Sugar cookie recipe!
I make sugar cookies all the time.
I use a recipe which I have adapted to my liking over the years.
These cookies hold their shape and you can add any kind of flavour. You can tint them in your colour theme. Decorate them with sprinkles, RI, buttercream!
Endless possibilities!
Sugar Cookies (basic)
250gr butter
250gr white sugar
500gr all purpose flour
1 egg
a little vanilla
* You beat the butter with the sugar and add the egg.
* Then add the vanilla and last the flour.
* Mix until just combined.
* Use in any way you want!
Louise
I use a recipe which I have adapted to my liking over the years.
These cookies hold their shape and you can add any kind of flavour. You can tint them in your colour theme. Decorate them with sprinkles, RI, buttercream!
Endless possibilities!
Sugar Cookies (basic)
250gr butter
250gr white sugar
500gr all purpose flour
1 egg
a little vanilla
* You beat the butter with the sugar and add the egg.
* Then add the vanilla and last the flour.
* Mix until just combined.
* Use in any way you want!
Louise
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