5 Dec 2018

Ultimate Carrot Cake

Ultimate Carrot Cake 2014


Hey there. Ultimate Carrot Cake. I've called it "Ultimate" as it's not shy of flavours! And today, I wanted one that I could taste the carrot and orange without it being too over-powering. I loved every last bit of this carrot cake and you will too! My photos don't do it justice. Sad face for that  :-(   I took an extra day fussing over the pics and just decided to go with what I got, otherwise this post was just not going to get written!

Carrot cake is wonderfully moist, so keeps well. So you can... eat a little, save some. Eat some more, save a bit. Eat the piece that's just fallen off onto the table, save the rest. Eat a tiny bit more, save the last bit... there's no point leaving a small bit, so just eat the lot!
I'm sure you get the picture  :-)

2 Dec 2018

Bitesize Peanut Butter Bear cookies

peanut_butter_cookie_toddler

Put simply, one of the reasons that I haven't been able to post as frequently as I used to is down to me having a toddler and I have far less free time than I used to. However, nowadays, when I do bake, I'd like to be able to bake something for her too and these cookies are perfect right now. Not only are they easy to whip up, as the peanut butter does most of the work, but they do not contain the sugar like the ones she has started to notice and reach out for. In our house, my other half and I avoid eating normal biscuits and cookies in front of her as naturally, she wants to eat what we're eating!

There's no shame in these though, and I easily whip up a batch of these peanut butter cookies at the start of the weekend (only 7 minutes oven time needed) and share out to her as a treat.


29 Nov 2018

Baking Powder vs. Baking Soda



You can be forgiven for once thinking that Baking Soda and Baking Powder were the same thing. If you were ever tempted to substitute one for the other, do not be fooled, here are the differences to help you become a better baker.


baking_soda_bicarbonate_powder


Baking Soda (also known as Bicarbonate of Soda)
Baking Soda is an alkali agent that helps to raise your sponge. It needs something both liquid and acidic to kick start the process. Interestingly enough, Baking Soda is also an ingredient found within Baking "Powder" and once in the oven it can speed up the browning process, causing your cakes go golden-brown on top. Be careful when measuring Baking Soda, as it can leave a tangy aftertaste if used too much.


Baking powder
Baking Powder has become ever-more popular and is an ingredient called upon in many recipes nowadays. It actually contains a certain amount of Baking “Soda”, but unlike Baking Soda is does not need an acidic added to it and can rely on moisture alone to get it working. It is commonly used in cake making and has a neutral taste to it.


What they DO have in common is that both are leavening agents and once combined with wet ingredients, it is important to get cake mixtures into the oven as soon as possible. It is worth noting, Baking Soda is 4x stronger than Baking Powder, so where one recipe may call for 1 teaspoon of Baking Powder, the other recipe may need just ¼ teaspoon of the Soda stuff. Some recipes may even ask for both, to produce a more perfecting balance, like my Peanut Butter Cookies and White Chocolate Lime Cookies.








24 Nov 2018

Lemon Drizzle Muffins



Hello, is it the weekend already? Good! I was looking through my stats the other day and was reminded how popular my post on Lemon Drizzle Cake is. At the moment we have an unexpected collection of lemons in our fridge, probably due to the fact we forget we already have some and keep buying more in Morrisons.

So, I thought, let me make muffins, especially as a reader had once asked me if the Lemon Drizzle Cake recipe converts nicely into cupcakes/ muffins. And yes, it does convert well, the proof is definitely in the pudding.

I had some unused tulip muffin cases that I'd once purchased from Sainsbury's and basically put together the original Lemon Drizzle Cake recipe with some small alterations, that nobody would probably notice. I don't often make cupcakes, so it was a nice change from the normal recipes I bake.



30 Jul 2018

Chocolate Chip Cookies



Welcome to my recipe for Chocolate Chip Cookies. There are many recipes for chocolate chips cookies on the net, but this cookie recipe has become my go-to recipe for all of my cookie doughs recently. I can change it up - use dark chocolate chips, white chocolate + lime, milk chocolate chips, etc. and still the dough to these cookies tastes divine. What I like is a soft chewy centre and crisp around the edges. This recipe has just that. I think their secret also lies in the sugar: make sure you use the light brown soft sugar.

Chocolate Chip Cookies 
Makes about 18 cookies
 
110 g / ½ cup unsalted butter, softened

85 g /  cup caster sugar
85 g /  light brown sugar

1 egg
½ tsp vanilla

150 g / 1 ¼ cups plain flour

½ tsp baking powder

a pinch bicarbonate soda (baking soda)

a pinch tsp salt

100 g / 4 oz Dark Chocolate Chunks (I used Dr Oetkers Extra Dark 70%)

Preheat oven to 180
°C / 350°F degrees and line two baking trays with grease-proof paper. In a large mixing bowl mix the sugar and butter until combined but not fluffy.
Add egg, then add vanilla. Mix to combine. 

Whisk together the flour, baking powder, bicarb and salt. Mix into creamed mixture until just combined. Fold in the dark chocolate chunks.

Using heaped teaspoonfuls, shape the dough into 1-inch balls, and place 2 -inches apart on the baking trays. Bake for 10 minutes, or until the edges are golden and the centres are just set.

Cool for three minutes before moving to a wire rack.



26 Aug 2017

Why did my cake crack?

Why did my cake crack

Looking back on a few archived cake photos, I noticed a sponge that I'd made that had pretty noticeable cracks on its surface. It didn't bother me at the time, as I went on to feature its photo in a post, but now, it really bugs me. Why did my cake crack like that?

Three things really:

•  My oven temperature was set too high, and the surface expanded faster than the inside, or
•  Too much baking powder was added, or
•  My cake was placed too high in the oven.

I think I did the latter one, most likely. As when I make a sponge, I have to fight for space for two tins to be next to each other in my oven. So maybe one tin went on the top shelf with the other tin in the middle. That's why they always say to "bake cake in the middle of a pre-heated oven". Middle.

5 May 2017

Victoria Sponges For One


Aren't these tempting? I do love a cake made 'for one'. Some out-of-the-ordinary ingredients were used in the process too – instead of mixing with butter, we use cream; and instead of baking in a round cake tin we use a tin can. Yes, that's right a tin can that you would find soup in.

SLIDER

Back to Top