Archive for Baking

14 Mar 2014

Sticky Toffee Pudding with Brandy Sauce

No Comments Baking, Breads and Cupcakes

Today is my birthday, a couple of days short of St. Patricks day. I needed cake and Baileys. These sticky toffee mini-bundt cakes fix both problems.


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14 Mar 2014

Baileys Cream Cheese Frosting

No Comments Baking and Frosting

A rich cream cheese frosting with Baileys Irish Cream.

Baileys Cream Cheese Frosting
 
Prep time
Total time
 
Author:
Serves: 12 cupcakes worth
Ingredients
  • 225g (8oz/1 packet) cream cheese
  • 58g (4tbs) unsalted butter
  • 80ml (5 tbsp) Baileys Irish Cream
  • 1 tsp vanilla essence
  • 35g (5 tbsp) icing sugar
Directions
  1. Beat the cream cheese and butter until fluffy.
  2. Add vanilla, Baileys and icing sugar and beat to incorporate completely.

 

09 Mar 2014

Mississippi Mudslide

No Comments Baking and Bars / Traybakes

A chocolate cake, covered in marshmallows, chocolate ganache and toasted nuts. This isn’t overly rich or sickly.
Mudslide with toppings
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03 Mar 2014

Bourbon Sauce

No Comments Baking

A bourbon spiked custard which I served with bourbon pecan pie. This would go well with any other type of fruit pie or sticky toffee pudding.

Bourbon Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 250g (9 oz) caster sugar
  • 100ml (4 fl oz) water
  • 4 tablespoons golden syrup
  • 1 tablespoon lemon juice
  • 300ml (1/2 pint) double cream
  • 80g (3¼ oz) toasted pecans, chopped
  • 2 tablespoons bourbon
Directions
  1. Dissolve the sugar and water over a medium heat.
  2. Mix in golden syrup and lemon juice. Increase to boiling without stirring until syrup turns deep amber.
  3. Continue to brush down sides of pan with a wet pastry brush and swirl the pan occasionally.
  4. Remove from heat; pour in cream (mixture will bubble up) and stir over low heat until caramel is melted and smooth.
  5. Increase heat and boil until sauce is reduced by ¼, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
Notes
Although there are 2 generous tbsp of bourbon in this sauce, I could barely taste it. The same was true for the pie. Next time I'll use at least double.

 

03 Mar 2014

Pecan Pie with Bourbon Sauce

No Comments Baking and Tarts / Pies

Need an excuse to buy whiskey and a new pie tin? Look no further. This uses the same pastry as my apple-cranberry pies and goes well with the pecan filling. They’ll keep for a couple of days in the fridge, or two months in the freezer.

If you don’t have small tart tins, you can make one large one in a 23cm tin and bake it for 40 minutes.


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25 Feb 2014

Hot Cross Buns with Spiced Butter

No Comments Baking and Breads

After a traumatic last batch of rock cakes I was reluctant to try again. The last batch didn’t rise, probably due to the wrong yeast. These took most of the afternoon (between prooving/shaping) but were worth it. I served them with cinnamon spiced butter, which you can spread on while warm.

Hot Cross Buns
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18 Feb 2014

Lemon and Poppy Seed Loaf with Lemon Curd

No Comments Baking and Breads

You can never have too much lemon. I was torn between either drizzling this with lemon icing or serving it with lemon curd. The lemon curd worked really well.


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15 Feb 2014

Carrot Cupcakes with Blueberry Cream Cheese Frosting

No Comments Baking and Cupcakes

Carrot cake is my kryptonite, I lived off it for an 8 month period while I was in Uni. These cupcakes are filled with nuts and cocoa powder so are a cross between a chocolate cake and a carrot cake. I used a standard cream cheese frosting, but they’re sweet enough without if you prefer.


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14 Feb 2014

Basic Cream Cheese Frosting

No Comments Baking and Frosting

A fairly runny cream cheese frosting which goes well with carrot cake.

Basic Cream Cheese Frosting
 
Prep time
Total time
 
Author:
Serves: 10 cupcakes worth
Ingredients
  • 225g (8 oz) cream cheese
  • 225g (8 tbsp) unsalted butter, cubed
  • 125g (1c) confectioners' sugar
  • 1 tsp vanilla extract
Directions
  1. On low speed, start mixing the butter to soften it, then add the cream cheese.
  2. Gradually add butter, and beat until smooth.
  3. Sift in icing sugar, add vanilla, then continue beating fir a couple of minutes, until smooth.

 

09 Feb 2014

Cranberry, pistachio and ginger shortbread

No Comments Baking, Breads and Cookies

With Valentine’s Day fast approaching, I needed something which I could either decorate as a heart or shaped like a heart. Cookies tend to end up as splats after baking, but these held their shape well.


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