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April 22nd 113/366
I did some baking today. These are "sticky toffee and marshmallow crispy squares"and they are yummy.
You need:
Equal quantities of toffee, marshmallow, butter and rice crispies. (for a family batch use about 400g / 14oz of each)
Method:
Melt the marshmallows, toffee and butter in a LARGE pan until smooth
Then remove from the heat and mix in the rice crispies
Transfer to baking tins and smooth down with the back of a spoon
After five minutes or so cut the mixture into squares and leave in the trays to cool (if you try and cut them later it will be too hard)
For this recipe and lots more please visit www.communityfriend.co.uk
Getting the ingredients measured and ready
Measuring cups and spoons, check.
Strong flour, check.
Baking powder, check.
Vanilla, check.
Separated egg whites, check.
Oil? Oh my, that's a lot.
The baked sushi consists of layers of rice, Furikaki or Japanese rice seasoning, a mixture of shredded baked salmon, mayo, sour cream, and fish roe, and finally another layer of Furikake.
You can buy my postcards in here or buy me a coffee!
Photo by Girl Travel Factor
1/2 cup butter or margarine
1 package (1 oz) Old El Paso® taco seasoning mix
1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
1 can (16 oz) Old El Paso® refried beans
12 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from to 8.2-oz packages)
2 cups shredded Cheddar cheese (8 oz)
3 medium green onions, thinly sliced (3 tablespoons)
1 can (10 oz) Old El Paso® enchilada sauce
1 cup shredded Mexican cheese blend (4 oz)
1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
2. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
3. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
4. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.
Find more recipes at www.bettycrocker.com.
Margot's latest batch of cupcakes. The recipe called for roughly twice as much icing as she actually needed, which was wasteful.
Mamiya 23 Standard, 3.5 90mm lens, Konica 400 expired 2001 film, Epson V750 Scanner
This film was expired in 2001 and I baked it and froze it in the car for over half a year after I pulled it from the freezer. I have a few frozen rolls left from the original box of 100 I bought in about 2007. My metering was way off but I thought you might like to see it anyway.
She's just arrived!!! My 2 little baked Mays. Thought she might have to stay the weekend at the post office since it was POURING like crazy, but she made it =P no more daylight though...will take more tmr! =)
[Been playing with dolls the whole day....amount of work done = ZERO ='(]
Spaghetti with chicken, sundried tomatoes, olives with cumin seeds in tomato sauce. Baked with cream and cheese on the roof.
I havent got the time to cook, and finally, managed to spend some time in my kitchen for lunch.
Happy days, mates.
30 days of gratitude. day 7 - thankful for my hubby Joel! He baked all day yesterday just to make my favorite orange cookies:-) he is wonderfully good to me!
Happy Monday everyone xo
I am trying (we will see how successful that is...) to start baking bread that Liam will enjoy. He is still very much a white sandwich bread kid (though, oddly, likes sourdough, so I might have to try that). I would rather bake it and know what's in it than buy the scary never-goes-bad Wonderbread stuff. We'll see what he thinks...
love baking! I love mixing flour and butter and milk to make the dough. I love the smell and texture of the dough as I knead it, my hands gloriously sticky. I love the mess, the excuse to wear an overall and a pinny (not that I need one!), the clearing up, everything!
When i was growing up female bakery workers wore overalls, aprons and turbans. In the smaller bakeries there was no real uniform, the women often wore floral pinafores, or nylon overalls with floral aprons, or all sorts of combinations of the above. In bigger bakeries, they wore white wrap over overalls, white aprons and white turbans. Oh how I wanted to work in a bakery!
I have enjoyed making bread with bought instant yeast for past 2 decades and for most of that time I have intermittently thought about having a go at sourdough bread but never quite followed through on it.
I am seriously impressed at the result of my first attempt at sourdough- so delicious - the crust especially! Bread is a foundation of civilisation and sourdough seems a very real and direct connection to the first raised breads. It is the bread that caught on!
Process
starter ==> sponge ==> bread dough ==> bread
Starter or "mother"
Mix 100g flour and 150ml water and leave at room temperature for 2 days.
Chuck half of the mix away away and add a couple of tablespoons of flour and enough water to make it runny again.
Repeat for another few days, discarding half and adding more water and flour - by 5 days it should get bubbly within a few hours of being replenished.
It took me 5 days to get it to go bubbly and then it got stronger and stronger. I started the starter 13 days before I made the bread in the picture but my task should be easier now. Apparently you can leave the starter in the fridge for a week or two and then revive it with flour and water. I havent tried this yet but it is the plan going forward. I hope to have the starter handy all the time and be able to make a loaf at a day's notice.
Sponge:
This is the "get ready" phase.
To make the sponge in a big bowl add:
~100g of starter (if in the fridge then get it to room temp first).
300g flour
300ml water.
pinch of salt
Leave to rise with a loose cover in a warm place for 4 hours.
It can be popped in the fridge after this if you want to make the loaf the next day or used directly at the end of the 4 hours. It will be bubbly and big. If it isnt dont proceed.
Bread dough:
Add a further 350g of flour to the sponge and a further tsp of salt and a splash of olive oil. Knead for 15 minutes or until very silky. Roll into a loaf, score top and put into container for baking. I used a Le Creuset roasting dish and oiled it well.
Let rise for 2 hours in a warm place.
Bake - 220C for 45 minutes (This was perfect for our Everhot oven but all ovens are different so adjust/check, a fan oven will probably be quite a bit faster)
I like Flickr as a place to go back to things- I now have the recipe stored and searchable!
Built for the Used Cart Salesman category of the Colossal Castle Contest XVI, this model is my third entry this year. The challenge of creating the look of a medieval city on such a small foot print was an enjoyable task, and I’m quite pleased with how the tudor houses turned out. Using sideways headlight bricks with tiles for cobblestone is an old idea, that I just made my own version of that design for this scene.
Harburg is a bustling city and Lord Karsten often likes to walk the streets and see firsthand what goes on. Today he is accompanied by his daughter Elise, and while they wander around the city they see many vendors peddling various wares from their carts. Baked goods are always one of the most difficult items to refuse – the savory smells wafting from bakers’ wares are so tempting!
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Miss A's big sister (Miss M) is going through a baking phase at the moment.
I cleared it away before I remembered I was going to write 'cook' ... oh well 'bake' it is :)
No.14 of my '50 by 50'
I am trying to teach myself PS CS5 ... I am so used to PS elements 7 that I can whizz around. CS5 is so different I can never seem to find what I need.
Lately I've become a baking godess (Nigella Lawson look out) and started a little blog with a lovely girl, we've called it Art of Baking. It has been a fun little project to shoot something different for a change which has also proved more challenging than I imagined. I didn't realise how dependent food photography is on good use of props, backdrops and other bits which truly make the photo. So finding things that are suitable (hello op shops) and playing around with natural light has been fun but challenging at times.
I'm getting hungry looking at those muffins now. Maybe time for another batch....
The gentleman tells me that dipping the semi-molten glass into a solution of baking soda creates the bubbles in the glass.
Or fineness and roughness.
While reading my morning paper, I came across an advertisement that 1) The Goodman Studio has a glass blowing demo today; 2) there is an annual sale happening; and 3) the handmade-in-Toronto glassmaking studio is only 15 minutes away from my home in an industrial area.
The Goodman Studio doesn't sell direct to the public and the workshop isn't open to the public normally, so I grabbed my camera to have a look.