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I'm not a Baker but this one was a good challenge to up my skills back in April during lockdown. Surprisingly, it came out really good :)
The first time I have made muffins. They are easy to mix, however there are a lot of ingredients which is a bit of a mither to collect together.
They really do taste good though, even though I forgot to sprinkle oats on top.
15th April 2018 Home Stafford UK
www.joyofbaking.com/muffins/OatBranMuffins.html
17th April we just ate the last two. These are so worth making.
We had fun, my son and I.
He measured the ingredients,
I whipped…. until light and fluffy and put it in the oven.
We watched it bake and chatted….. and watched…..and chatted ……
Then we assembled…. with whipped cream and fresh fruit,
and….drizzled with homemade blueberry and raspberry sauce.
I grabbed the camera whilst he wrote on the chalkboard………..
….and yes I did the slicing and we ate ;-)
Recipe from www.joyofbaking.com/Pavlova.html
Berry time of year is the best time of year. Since I only got 3 cups of gooseberries from our bush, I didn't get fancy. I made David Lebovitz's No Recipe jam (no need for lemon- these have plenty of pectin in them, and I added a little water when cooking down the berries) and what we didn't eat immediately went straight into the fridge.
The scone recipe is from Joy of Baking. Once I made them, there was no need for another scone recipe, ever.
Excuse the poor photo, my camera doesn't seem to like the lights in my kitchen!
This is a 10 inch square cake I need to have decorated & delivered by Friday (another garden theme but with a bird watching twist to this one!) so I've baked it tonight, its filled with rich buttercream & lemon curd and is now covered in cling film and is currently 'weighted' (I apply slight weight to my cakes to ensure a smooth & level top! - believe it or not it will have level sides too when it's decorated!!, I will fondant cover it tomorrow and start painting the flowers on the sides).
I found this recipe on the net ( joyofbaking.com ) and thought I'd give it a go (i accidentally on purpose made too much cake mix up and so I've had to cut the middle layer thinner and have been forced to sample this divine cake!)
Lemon cake
(226 grams) unsalted butter, room temperature
(200 grams) granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon
(280 grams) all purpose flour (plain flour)
2 teaspoons baking powder
1/4 teaspoon salt
(60 ml) fresh lemon juice
Lemon Frosting: (I didn't use this)
(115 grams) confectioners' (powdered or icing) sugar, sifted
2 tablespoons fresh lemon juice
Read more: www.joyofbaking.com/LemonFrostedLemonCake.html#ixzz0bZ0U8kEZ
Lemon Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper. Set aside.
In the bowl of your electric (or with a hand mixer) cream the butter and sugar until light and fluffy and pale in color (about 3 minutes).
Add the eggs, one at a time, mixing well after each addition.
Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice.
Mix only until incorporated.
Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.
Lemon Frosting: In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.
This cake will keep for several days in an airtight container.
Makes one - 9 inch (23 cm) cake.
(I used 3 seperate mixes and used the 3 layers to make a tall 10 inch square cake with enough off cuts to keep me happy!!, the result is a cake a little over 4 inches deep - I like a deep cake - especially since the sides will be decorated too!)
Heavenly Lemon Cream Tart, baked by moi (with, of course, a little help from my friends, the Danbo Brothers).
The recipe for the delicious lemon cream filling is from Food Network Canada's French Food at Home show with Chef Laura Calder: www.foodnetwork.ca/recipes/Dessert/Citrus/recipe.html?dis...
The pastry crust is a pâte brisée pastry from the butter tart recipe at www.joyofbaking.com www.joyofbaking.com/ButterTarts.html
This is very moist and delicious if you like this flavor combo!
I always go heavy on the spices!
You can find the recipe here ! Enjoy!
Heavenly Lemon Cream Tart, baked by moi (with, of course, a little help from my friends, the Danbo Brothers). You are looking at the past. That slice of lemon cream tart is, oh, so gone... And it was, oh, so delicious!
The recipe for the delicious lemon cream filling is from Food Network Canada's French Food at Home show with Chef Laura Calder: www.foodnetwork.ca/recipes/Dessert/Citrus/recipe.html?dis...
The pastry crust is a pâte brisée pastry from the butter tart recipe at www.joyofbaking.com www.joyofbaking.com/ButterTarts.html
PEANUT BUTTER BUTTERCREAM FROSTING:
8 tablespoons (1 stick) butter; at room temperature
1/2 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar; sifted
3 to 5 tablespoons milk
1 taoblespon pure vanilla extract
Place the butter, peanut butter, and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined.
Stop the machine and add the confectioners sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated.
Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.
frosting recipe via how to eat a cupcake
Chocolate cupcake recipe via Joy of Baking
For Alicia's birthday! hooray!
131/365
With the colder weather, I am back to cooking and baking more...tried these cupcakes from The Joy of Baking. They turned out pretty tasty, and they are a breeze to make.
For our office bake sale. Recipe here. It's a simple recipe, and they're quite yummy. I couldn't find my cookie cutters, goldurnit, and had to cut the shapes with a knife. Actually, I quite liked the effect of the random sizes and shapes.
copyright 2012 M. Fleur-Ange Lamothe
Serena and Sophia rang the doorbell yesterday to deliver half the zucchini bread they had made with their mother. It was absolutely delicious!
Recipe:
www.joyofbaking.com/printpages/ChocolateZucchiniBreadprin...
I made this today. Found the recipe on joyofbaking.com. If you love chocolate this is the dessert for you. Don't need much of it. It is quite rich in taste.
Raspberry Truffle Tart Recipe
Biscotti Crust:
8 ounces (225 grams) store bought biscotti, broken into pieces
5 - 6 tablespoons (70 - 84 grams) unsalted butter, melted
Filling:
1/3 cup raspberry sauce (recipe follows)
10 ounces (280 grams) semi sweet or bittersweet chocolate, chopped
1 cup (240 ml) heavy whipping cream
Raspberry Sauce:
1 cup fresh or frozen raspberries
2 tablespoons (30 grams) granulated white sugar, or to taste
Garnish: Fresh raspberries
Preheat the oven to 350 degrees F (180 degree C). Have ready a 8 - 9 inch (20 - 23 cm) fluted tart pan.
Biscotti Crust:
In your food processor, place the biscotti and process until finely ground. Transfer to a bowl and add the melted butter. Stir to combine. Press this mixture over the bottom and up the sides of the tart pan. Bake in the preheated oven for about 15 minutes or until golden brown. Remove from oven and place on a wire rack to cool completely before adding the filling.
Filling:
First, we need to make the raspberry sauce. Place 1 cup of fresh or frozen raspberries, that have been thawed, in your food processor and process until the raspberries are broken up. Pour into a strainer, set over a bowl, and press on the raspberries to extract the juice. Add sugar to taste. Set aside.
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Stir in 1/3 cup of the raspberry sauce. Pour the chocolate filling into the baked and cooled crust, smoothing the top with an offset spatula. Cover and refrigerate overnight.
To Serve: Cut into small slices and serve with fresh raspberries and with any of the remaining raspberry sauce. Can also serve with whipped cream or creme fraiche.
Digital *gasp*! The first action my D80 has seen in almost two months. I'm a little rusty, but had to try out the new flash! I'm taking studio lighting this semester, so just purchased an SB-600. This was just a simple ceiling bounce.
My daughter has recently taken up a huge interest in baking, and since baking a couple dozen cupcakes for a La Leche League fundraiser last week, she is really hooked.
These are todays creation. They are from the recipe here. Honestly, the best cupcakes I've ever tasted in my life. These are not your average kids birthday party cupcakes, they are decadent. Yum yum yum.
Used a simple sugar cookie recipe from Joy of Baking, made a hole with a smaller cookie cutter and filled it up with crushed lifesavers candy.
Used a simple sugar cookie recipe from Joy of Baking, made a hole with a smaller cookie cutter and filled it up with crushed lifesavers candy.
You just pop the bubbles out with a toothpick as you take them out of the oven and you get some great stained-glass cookies.
Chocolate Banana Cake
From joyofbaking.com
This is a pretty simple, yet very satisfying cake to make. It's perfect for when you have several ripe bananas sitting on your counter and you have no idea what to do with them all.
Ingredients
1 1/2 cups - 2 cups granulated white sugar (adjust to your sweet preference)
1 3/4 cups all purpose flour
3/4 cups cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (2 medium sized, 3 small sized bananas)
1 cup warm water
1/2 cup milk
1/2 oil (canola, corn, safflower, etc.)
1 1/2 teaspoons pure vanilla extract
Recipe
1. Preheat oven to 350 degrees Farenheit. In a bowl, mash the bananas. Small bits left behind are OK as they add texture to the final cake.
2. In a large bowl, combine the mashed bananas with all wet ingredients, and set aside.
3. In another large bowl, whisk all dry ingredients together.
4. Grease (spray or butter) a 9" x 13" pan. Set aside.
5. Add the wet ingredients to the dry ingredients, and mix well.
6. Pour the batter in the pan and bake until a toothpick inserted in the centre comes out clean (about 35-50min, depending on strength of oven).
7. Remove from oven and cool completely.
The original recipe called for a chocolate ganache spread on top, but I chose to go without it, as the cake itself is sweet enough.
For our office bake sale. Recipe here. This picture gives you a clue to how they were laid out when I cut them sans cookie cutter.
The recipe is adapted from: joyofbaking
Shortbread crust:
Flour, sugar, salt & butter.
Lemon curd:
Lemon juice/zeste, sugar, egg, butter.
This frosting turned out great. I can usually get an excellent flavor but I've repeatedly had trouble with maintaining the right consistency. This had both the right flavor and consistency. I only slightly adapted the recipe from the Joy of Baking website. I used two Ghirardelli chocolate bars along with cocoa powder, butter, milk, and of course, confectioners sugar. For the white rounds, I made a simple vanilla frosting and whipped it so that it would be light and fluffy. As for the cake - I don't make a yellow cake very often but I must say this is one of the best that I've made. I followed to a tee, the recipe from Smitten Kitchen. I really think the key ingredient here is the buttermilk. I don't like it to drink but I'm becoming a major advocate for it in baking. It really enhances flavor and tenderness.
I had some ricotta cheese left so I thought I`ll try this new recipe.
They are quite delicious. Sweet Ricotta cheese/ I used fat free ricotta/ adds such nice moist texture.
Original recipe asks for cherries, but I used fresh raspberries and blueberries instead and before going into the oven I sprinkled each muffin with cinnamon brown sugar mix.
Just follow the recipe and you`ll have a beautiful aroma in your house and a pretty display on the table.
Enjoy.
Of course the minis were fine. I set aside a couple dollops for us, so we didn't have to wait until tomorrow to try the dessert. They were perfectly-textured. The large ones was totally underbaked. Pavlova Attempt Number Two is in the oven right now, using www.joyofbaking.com/Pavlova.html for guidance. (7" circle, 4 egg whites, 1.25 hours at 250).
You know, I was certain, just certain that this would be The Best non-Flourless Chocolate Cake Passover Dessert there could be. It probably is, I just can't get it right.
Made it for my grandpa's 88th birthday.
Bread is made from wheat flour, bananas, canned pineapples and pecans. Frosting - cream cheese with lot's of icing sugar.
I never made anything like these, I bought ramekins today and I just had to make something new. ;-))
Let me tell you...these are soo good, even a little fairy came and sprinkled them with fairy dust..that`s how delicious these are.;-))
Made my first carrot cake - and it's a pity that couldn't take a good photo of it.
I used recipe from Joy of Baking (yep, I do like this site :))
But made my own frosting by mixing with the help of electric mixer:
250 g mascarpone cheese
250 g cream (>35% of fat)
150 g cream cheese
3/4 cup of confectionary sugar
zest of 1 lemon
1 teaspoon of vanila exstract
Made these myself, soooo neat that they came out. Cake was lemon cake mix but I made the filling from scratch. Yummy. And they froze well. (yea, I freeze everything just about)
Used the filling recipe from here.
My first attempt at chocolate banana bread. I mixed these two recipes together sort of www.joyofbaking.com/breakfast/ChocolateBananaBread.html and www.joyofbaking.com/healthydesserts/LowFatBananaBread.html
It is rather tasty.
For our office bake sale. Recipe here. I cut them out with a knife, which is why they are different sizes. But that makes for a more realistic landscape.
Strawberry Sorbet is a frozen blend of pureed strawberries and sugar with a light and refreshing taste and a soft yet slightly grainy consistency. Sorbet (pronounced Sor-BAY) is French for sherbet and is made from fresh fruit (juices/purees), sugar, water and sometimes lemon/lime juice. Do not confuse 'sorbet' with 'sherbet' which contain milk or cream, and sometimes eggs. Sorbets became very popular in the 19th and early 20th century when they were served as a palate cleanser between courses (called Intermezzo which means "in between the work").
Read more: www.joyofbaking.com/StrawberrySorbet.html#ixzz0q634SDiU
Key Lime Pie Recipe
www.joyofbaking.com/KeyLimePie.html
Graham Cracker Crust:
1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
Filling:
3 large egg yolks, room temperature
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 ml) key lime juice (can use regular limes)
2 teaspoons grated lime zest (outer skin)
Topping:
1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat content)
2 tablespoons (30 grams) granulated white sugar
Key Lime Pie: Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.
Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling
Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest.
Pour the filling over the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator for several hours or overnight.
Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.
Makes 1 - 9 inch (23 cm) pie or tart.
Meringue Cookies with walnut bits. recipe from here.
Need to learn to perfect this. the baked cookies turned slightly brown on the top. Very tasty though!
Key Lime Pie Recipe
www.joyofbaking.com/KeyLimePie.html
Graham Cracker Crust:
1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
Filling:
3 large egg yolks, room temperature
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 ml) key lime juice (can use regular limes)
2 teaspoons grated lime zest (outer skin)
Topping:
1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat content)
2 tablespoons (30 grams) granulated white sugar
Key Lime Pie: Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.
Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling
Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest.
Pour the filling over the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator for several hours or overnight.
Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.
Makes 1 - 9 inch (23 cm) pie or tart.