Posts Tagged ‘baking’

My hubby had a combined 30th with a mate, and I made the cakes. I used Bakels cake mixes in White Chocolate Mud, Chocolate Mud, and Caramel. For the icing I used a mixture of Betty Crocker in Chocolate and Vanilla, home made buttercream (the green icing), and black fondant. Licorice and Tee Vee biscuits were used for the railway tracks, and all he signs were printed and laminated at home. For the Kit Kat cakes I used family blocks around the edges, 4 for each cake I think it was.
Here are some pics 🙂

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I call it quick, because I cut some corners. I often whack the veg in the microwave to steam, then allow it to cool. If I have more time on my hands, I sautee or roast the veg accordingly.

Ingredients
2 sheets frozen puff pastry
4 stalks (?) Silverbeet, chopped roughly
1 leek, sliced
1 small sweet potato, peeled and sliced
1 cup cream
7 eggs (i used min 59g eggs)
Salt and pepper to taste

Method
Prepare quiche/pie dish.
Thaw pastry, and cook veg.
Beat eggs and cream together. Add salt and pepper.
Press pastry into dish, covering base and sides. You may need to trim and fill gaps.
Put veg on pastry, and pour over egg mix. Roll edges of pastry.
Bake at 180 for approx 45min, or until golden and set in the middle.

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My eldest daughter loves blueberries. When I buy them, she likes eating them straight out of the punnet before the end of the day…..sometimes hour…..then wonders why I didn’t buy more.
Me? Well I’m not the biggest fan, but I do like blueberry muffins!

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I found this recipe a little while ago on a blog, but cannot for the life of me remember where. I am pretty sure it is a Donna Hay recipe, but I couldn’t find it on her website. I tell you what though, it is awesome, and I have made it a few times now with some variations.

Ingredients
2 1/2 cups self raising flour
1 tap baking powder
1 cup caster sugar
1/2 cup vegetable oil
1 egg
1/2 cup milk
1 two vanilla extract
300g blueberries
White sugar to sprinkle in top

Method
Preheat oven to 180C (350F)
Place dry ingredients in a bowl.
Whisk wet ingredients in a separate bowl, then add to dry. Mix til just combined.
Mix in blueberries.
Spoon into prepared 12 hole muffin tin, sprinkle with sugar, and bake for 30-35mins, or until golden and cooked through.

Note
Recipe calls for fresh or frozen blueberries, but I have had success with tanned ones. Just rinse a bit, and drain well. I also add chopped white chocolate sometimes for a yummy twist.
I also like them warm with vanilla ice cream, and maple syrup. Mmmmm.

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This is a recipe that I have adapted over the years from various others
available. They are easy, and always a hit.

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Ingredients
150g soft butter
1/2 cup caster sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 egg
1 1/2 cups plain flour
3/4 cup shredded coconut
200g dark choc chopped

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Method
Preheat oven to 160 C. Line a couple of baking trays with non-stick paper.
Cream butter, vanilla and both lots of sugar. Add egg and beat to combine.
Mix in flour and coconut with a spoon. Add chocolate and mix again.
Roll dough into approx 1 inch balls, and bake for 15-18 mins.
Enjoy xx

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J is for “….just because”. I know this may sound a bit strange, but I like to do things “just because”.

I like the idea of getting flowers, just becasue…and not for a specific reason/event (not that it happens :-p)

Source: decor8blog.com via Hana on Pinterest

 

I like baking yummy cakes and snacks….just because

And I like to take photos of the kids…just because.

 

 

Today was the perfect baking day. The sun was nowhere to be seen, and instead the sky was filled with grey clouds and intermittent rain. So, like I said, the perfect day for baking.

I spent most of the afternoon in the kitchen making scones. Lemonade scones, m&m scones, and pumpkin scones. I used the same (well, almost) basic recipe for all three varieties too!

I used this very basic lemonade scone recipe, and altered it where appropriate.

3 cups Self Raising flour

1 cup thickened cream

1 cup lemonade

I combined all ingredients in a bowl, and used a bread and butter knife to mix into a sticky dough.

I turned the dough out onto a floured pastry mat and kneaded the dough until it became soft and smooth, rolled it out until it was about 3cm thick, then used a scone cutter dipped in flour to cut my scones.

Scones were baked in a 200 degree (celcius) oven for 12-15 mins, until lightly golden. You can tell if they are done as they sound hollow when you tap the bottom.



I used the exact same recipe and cooking directions for the m&m scones, and just added the m&ms while combining the other ingredients. I didn’t measure these, just put in what I thought would work.

For the pumpkin scones, I again used the same basic recipe, but substituted the lemonade for just over 1 cup of mashed pumpkin.

To prepare the pumpkin, I removed the skin and seeds, and chopped the flesh into large chunks. I placed these in a microwave safe bowl, and loosely covered in cling wrap. I cooked the pumpkin until it was soft, and easy to mash with a fork. I chose to cook it in the microwave, as I find it brings out the natural sweetness of the pumpkin, something I can’t achieve with boiling.

When the pumpkin was cool, I added it to the flour and cream, and combined them in a bowl, before turning out onto a well floured pastry mat. This dough was a lot wetter than the other batches, so I kept sprinkling self raising flour into the dough as I kneaded it, until it became nice and smooth, and was no longer sticky. Be sure to be gentle while doing this, as over kneading can result in tough/hard scones.


Of course, after all this hard work in the kitchen, it was really nice to sit down with a cup of coffee, and enjoy the fruits of my labour. I served the lemonade scones with jam and whipped cream, and we ate the pumpkin scones warm with butter. I also like golden syrup as an alternative on both the lemonade and the pumpkin scones. The kids at the m&m scones with nothing on them, but I think they’d be great with nutella 😀