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I made this for Easter Sunday and dinner at a friends home. I have cherries to put on top of it, but I will put them on Sunday - I like chessecake to sit at least a day before cutting.
Seriously, every 28 days? Guaranteed to be something chocolate. I'm as cliched as a Cathy cartoon.
These beauts from this month's Cook's Illustrated, and despite their slight underbaking (also typical from me), I believe we have found a winner. 2 oz more chocolate than my Baker's One Bowl, cake flour instead of all purpose and the smallest amount of baking powder seems to make the difference. Now, into the freezer they go!
(Good Food magazine April 2012)
I have been wanting to try this since we received the magazine and as we have friends over for dinner tonight, it seemed like a good opportunity!
Wasn't too bad to make, although (and I'm blaming this on the heat!) the pastry was still very soft and sticky even after half an hour in the fridge. I could roll it out, but it was too soft to lift, and when I tried to just turn my rolling out board upside down over the tin to kind of drop it in, it just stuck to the board and needed scraping off! So I put the pastry in as a lump and pushed it out with my hands. Consequently I suspect the pastry layer is going to be quite thick!
I'm not sure I got the caramel quite right either - the recipe said to let the sugar/water mixture boil until it was amber coloured, which I did, but the final caramel (after adding butter, cream and golden syrup) looked a bit pale...
Finally on the 'should have done better' notes, the topping has come away from the edges of the pastry as it has cooled so I think I may also have slightly overcooked it. I found it very difficult to tell whether the topping 'had formed a crust' so to be safe I left it in a few more minutes - I suspect possibly a few too many! Still, it looks and smells great and my husband says the pastry tastes good so we'll see how we go.
I bought some vanilla ice cream to eat with it so we have a back-up pud!
Did you know that you can make cupcakes in an icecream cone?
I made these cupcakes with funfetti cake mix. You actually cook them in them in the cone and the cone doesn't burn or brown. Just fill the cones up 3/4ths of the way with cupcake batter. Then place in muffin tins and put in the oven at 350.
I made a film of our snowmen baking, and as its too long for flickr, I made just a short taster to upload here...
If you have time to see the whole thing
(Rachel Allen - Bake)
Hmmm, the 'easy chocolate curls' turned out as 'easy chocolate dust,' and my butter was far too soft for the icing (you can see how it's seeped out the end of the cake!), but otherwise a very delicious cake.
175g self-raising flour
50g cocoa powder
225g soft light brown sugar
175g butter, melted
4 medium eggs, separated
60ml very strong coffee, cooled
3 tbsp water
Icing :
100g butter, softened
200g icing sugar
1 tbsp water or milk
2-3tbsp very strong coffee, cooled
1. Preheat the oven to 190C/170C fan/gas 5. Oil and line a 2lb loaf tin with parchment paper (yay! finally a chance to use my Lakeland loaf tin liners and they performed brilliantly!) so that it comes over the sides of the tin. Sift the flour and cocoa powder into a large bowl, add the sugar and stir to combine.
2. Using a wooden spoon or a hand-held whisk, beat in the melted butter, egg yolks, coffee and water until smooth.
3. Whisk the egg whites in a large clean bowl until fairly stiff peaks form, then gently fold into the cake mixture in three batches making sure there are no lumps of egg white left.
4. Turn the mixture into the prepared loaf tin and smooth the surface. Give the tin a tap to remove any air bubbles. Bake in the oven for 35 minutes, then reduce the oven temperature to 160C/gas 3 for the last 20 minutes or until a skewer inserted into the middle comes out clean. As I use a fan oven, I reduced the heat to 140C (I usually reduce by about 20 degrees) - however the cake then took a further 40 minutes to cook, rather than the 20 described in the recipe. This sort of thing has happened before, and I wonder whether if the oven temperature reduces below a certain point, I either don't need to reduce it so much, or don't need to reduce it at all.
5. Allow the cake to cool in the tin for 10 minutes then lift out by the parchment paper onto a wire rack to cool completely.
6. Make the icing - Place the butter in a large bowl and beat it thoroughly with a wooden spoon unti it is very soft. Add the sifted icing sugar and coffee and beat until smooth (as my butter was so soft I didn't need any milk, and even had to add more icing sugar to get it to a consistency where it would actually stay on a cake!). When the cake is cold, remove the parchment paper. Using a breadknife, split the cake horizontally (I also removed the top as it was no way flat enough for the runniness of my icing) and spread about a third of the icing on the lower half. Place the other half of the cake back on top and spread the rest of the icing over it.
7. Decorate as desired - it's best to leave the cake for 30 minutes to settle before cutting.
Here are your ingredients:
3 Tbsp Italian bread crumbs
2 Tbsp grated parmesan cheese
1 egg white
1 tsp. fat-free milk
2 large zucchini, cut lengthwise and in half (about 16 sticks)
1/3 cup pasta sauce, warmed
Nonstick cooking spray
Preheat oven to 400 degrees F. Spray baking sheet with cooking spray and set aside. Combine bread crumbs and parmesan cheese in a shallow dish. Combine egg white and milk in another dish and beat with a fork until well blended.
Dip each zucchini stick first into the crumb mixture, then into the egg white mixture, allowing excess to drip back into the dish. Roll again in the crumb mixture to coat. Place zucchini sticks on prepared baking sheet; spray with cooking spray.
Bake 15 to 18 minutes or until golden brown. Serve with pasta sauce and enjoy!
Some of the sugar cookies I made for last Christmas
Camera: Minolta X-300
Lens: Vivitar MC 28mm, f/2.8
Film: Svema Color 125
Shooting Program: Manual
Aperture: f/11
Shutter Speed: "B" 2 secs.
Date: December 3rd, 2017, 4.43 p.m.
Location: Norris City, Illinois, U.S.A.
Developing Chemicals: Unicolor C-41
Water pre-soak: 1 minute at 102 degrees
Developer: 3 ½ minutes at 102 degrees
Water rinse: 1 minute (to keep chemicals clean)
Blix: 6 ½ minutes at 102 degrees
Water rinse: 3 minutes at approx. 100 degrees
Stabilizer: 1 minute at room temperature
Water rinse: 2 minutes
Kodak Photo-Flo 200: 1 minute
X-300 Svema 125 03df
... A tragic baking story inspired by Foxy Belle
Sidebar: That’s a large box of cake mix!!! Not bad for my first try. Only took me a couple hours 😃
Ebony decided to bake her friend a cake. She’s not well known for her baking skills but she has the Food Network and PINTEREST on her side!
So armed with her G-Ma’s trusted baking pans and FN and Pinterest she gathered her supplies and set to work.
She decided she wanted extreme moisture with this cake. So according the FN/Pinterest substitutions are required
2 1/2 cups flour
1 cup quick cooking oats
1/3 cup sugar
3 tsp baking powder
1 tbls grated orange peel
1/2 tsp salt
2/3 cup firm butter (10 tbls)
2 eggs, beaten
1/2 to 3/4 cup half-and-half
2 tbls orange juice
2 tbls sugar
- Heat oven to 400F. Grease cookie sheet with shortening or cooking spray
- In large bowl, mix flour, oats, 1/3 cup sugar, the baking powder, orange peel and salt. Cut in butter, using pastry blender or food processor until mixture looks like fine crumbs. Stir in eggs and just enough half-and-half so dough leaves side of bowl.
- On lightly floured surface, knewad dough lightly 10 times. divide dough in half. On cookie sheet pat or roll each half of dough into 7 inch rounds, 1/2 inch thick. Cut each round into six wedges with a sharp knife but do not seperate wedges. Brush with orange juice; Sprinkle with sugar.
-bake 12-16 mins or until golden brown. Immediately remove from cookie shiit; carefully separate wedges.
*** This recipe recommended mixing 2 cups of powdered sugar and 2 tbls of orange juice to make the glaze. It wasnt enough juice to make the glaze spreadable so I just kept adding orange juice till I could get the sugar mixed and the glaze was smooth. I added one drop of red food coloring and three drops of yellow to get the orange coloring.
Please don't use this image on websites, blogs or other media without my explicit permission.
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Mom made bread to leave for Dad before she came to Guyana. Since we were all in the house still, I believe we polished off a complete loaf before we left. Such a beautiful sight - baking bread in the afternoon. And it tasted really good too - perfect texture, crust, colour and sliced wonderfully.
....for breakfast tomorrow morning :) I bake these quite often, the dough is a biscuit dough with yeast added along with the usual leavenings, buttermilk and butter[margarine].
I like a bit of cream cheese frosting spread on these but I was outvoted on that today. It makes a large amount and can also have cheese added to the dough then rolled out and cut into round biscuits, the best warmed up and served with butter and strawberry jam :)