Tuesday, June 30, 2009
Monday, June 29, 2009
Orange Blossom Cupcakes 1 cup self-raising flour 1/3 cup plain flour 1/3 cup almond meal 125g softened butter 2/3 cup caster sugar 2 eggs 2 tsp finely grated orange rind 1/4 cup orange juice 1/2 tbsp milk
Icing 90g butter, softened 1/4 tsp orange essence 1 cup icing sugar 1 tbsp milk peach food colouring
Preheat oven to moderate 180oC [160oC for fan-forced ovens. Line a 12-hole standard muffin pan with paper cases. Beat butter, sugar, rind and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours, almond meal, juice and milk. Divided mixture among cases and smooth surface. Bake for approximately 25 minutes. Turn cakes ontowire racks to cool.
For the Icing beat butter and essence in a small bowl until light and fluffy. Beat in sifted icing sugar and milk. Beat in the food colouring.
I made the same recipe for the Lemon Cupcakes, I just replaced the Orange with the Lemon. If you love lemon feel free to add more zest.
I would love to hear your comments and suggestions, so please feel free to leave a meassage.
Thursday, June 25, 2009
Wednesday, June 24, 2009
Tuesday, June 23, 2009
Sunday, June 21, 2009
Bake for 15 minutes in a moderate oven 190-200
Friday, June 19, 2009
I will be doing the course at a cute little cake shop called Merryday, the course will run for six weeks. We will learn how to ganache, roll fondant, stack a cake, make bows and other decorations using fondant, I can't wait!
I will give you both recipes so you can decide for yourself!
Master Chef's Recipe
Thursday, June 18, 2009
"If there is one thing I love about summer, aside from the sun, the fresh air and the outdoor parties, it is the delicious BLACKBERRIES, BLUEBERRIES, STRAWBERRIES, AND RASPBERRIES. Use any combination or focus on just one. It is your choice for our JUNE 2009 challenge - SUMMER BERRY CUPCAKES" and these are the prizes that we could win -
Our June ETSY PRIZE-PACK is from artists:
A sweet cupcake ID bracelet by INSANEJELLYFISH,
A groovy linocut piece from BLOCKHEAD PRESS
a sweet surprise from Sweet Cuppin' Cakes Cupcakery,
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS; TASTE OF HOME books; a t-shirt from UPWITHCUPCAKES.COM. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers .
As we are in winter, a lot of the fruits that l would normally use are not in season. So l decided to make a "Strawberries and Cream" Vanilla Bean Cupcake that has a layer of Strawberries that have been soaked in Champagne, the topping is a vanilla bean cream with fresh strawberries and shaved chocolate.
I shall keep you posted with how l go!
Vanilla Bean Cupcakes
125g Butter, softened
1 1/2 Cups plain flour
1 1/2 tsp baking powder
2/3 Cup Caster Sugar
1/4 Cup Milk
1/2 Vanilla Bean Pod
1 Punnet of Strawberries
1/2 Cup of Champange
Vanilla Bean Cream
1 Cup of Whipping Cream
2 Tablespoons of icing Sugar
1/2 Vanilla Pod
Thinly slice approximatley 6 Strawberries, once cut soak the strawberries in the Champagne.
Place butter, sugar, flour, baking powder, vanilla bean and milk into a mixing bowl and mix for 4 minutes until the mixture is fluffy and pale in colour.
Place a large tablespoon of mixture into the cupcake case, then place a layer of the thinly sliced strawberries, then cover with another large tablespoon of mixture.
Place in the oven and bake for 20 minutes.
For the Vanilla Bean Cream
Scrape the seeds from the remaining Vanilla Pod and place in the cream, along with the icicing sugar.
Mix until cream has stiffened.
When cakes have cooled, pipe the cream onto the top and decorate with a fresh strawberry and some shaved chocolate.
So I would really love to hear some suggestions from my readers, and if your name is chosen you will be the winner of a copy of Jane Lawson's Recipe Book "mum's dinners" . Mum's Dinners is a mini recipe book containing some of Jane Lawson's personal recipes including full-of-flavor roasts, pies, stews and barbecued dishes.
So if you would like to offer some suggestions and be in the chance to win a copy of "mum's dinners" you can do so by emailing me at yvettehooley at gmail dot com , please replace the at and dot with @ and .
Can't wait to hear your suggestions!
Wednesday, June 17, 2009
My son's aka (the apprentices) Cooper and Hamish thoroughly enjoyed it and even asked for seconds for the first time ever. Cooper has become quite a fussy eater ever since he started daycare. He's lucky enough to have an amazing chef Helen, who cooks all their lunches. Which is a good thing for him but not such a good thing for me, every time i've cooked something that Helen has made all l hear from Cooper is "Mum, this is not as nice as Helen's" aarrghh. So from the moment l heard "Mum may be you should give this recipe to Helen" l knew this soup was a winner.
Chicken Noodle Soup
1.6kg whole chicken
4 litres water (16 cups) with 3 chicken stock cubes
1 medium onion chopped coarsely
2 medium celery sticks chopped coarsely
2 medium carrots chopped coarsely
2 garlic cloves crushed
2 bay leaves
a handful of pepper corns
1 can of Corn Kernels
4 tablespoons of Soy Sauce
Salt and Pepper to taste
Combine Chicken with, water, stock, onion, celery, carrot, garlic, peppercorns and bay leaves in a large saucepan. Bring to a boil and then simmer for 1 1/2 hours. It's a good idea to skim the fat occasionally from the top. Place a muslin cloth over a strainer strain the chicken and veggies into a large bowl. Reserve the chicken, broth and veggies, remove the bay leaves. When chicken has cooled remove the skin and discard any bones, tear chicken coarsely .
Return ingredients to pan, bring to a boil, season accordingly and add corn, soy sauce and pasta. Cook for a further 10 minutes or until pasta is cooked.
I also made some more of the Dinners rolls, they turned out a lot better this time now that my oven is repaired. They were a perfect addiction to the soup!
I would love to hear your comments and suggestions, enjoy!
Tuesday, June 16, 2009
What a fantastic, easy and fun recipe to make! My sons and l had so much fun making and (eating) these delicious buns. My new found love is kneading dough, l find it so therapeutic even though I have a kitchen aid l get such great pleasure out of kneading and even the kids running a muck, doesn't seem to bother me while lm kneading away.
There are a couple of things that l think l might change for next time - I will lower the heat and/or cooking time as they browned a bit too much for my liking and maybe add some sultanas.
I also needed to add about 1/2 cup of extra flour as l found the dough a bit to sticky.
For the dough:
600 g flour
100 g sugar ( I used caster sugar as that is all l had)
½ tsp salt
21 g easy blend yeast or 45 g fresh yeast
100 g butter
400 ml milk
For the filling:
150 g soft, unsalted butter
150 g sugar
1 ½ tsp cinnamon
1 egg, beaten, to glaze
Roasting tin approximately 33cm x 22cm or large brownie tin, lined with baking parchment bottom and sides
Preheat the oven to 230°C/ gas mark 8. (next time l think l am going to try and lower the heat to about 220' as they browned a bit too much for my liking)
Combine the flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it into milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until its smooth and springy. On this 1st trial, I used 60-65g eggs). Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.
Take one-third of the dough and roll it or stretch it to fit your tin; this will form the bottom of each bun when it has cooked. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50x25cm. Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon texture. Try to get even coverage on the whole of the dough.
Roll it up from the longest side until you have a giant sausage. Cut the roll into 2 cm slices which should make about 20 rounds. Sit in rounds in lines of top of the dough in the tin, swirly cut-side up. Don’t worry if they don’t fit snugly together as they will swell and become puffy when they prove. Brush them with egg and let them rise again for about 15 minutes to let them get duly puffy.
Put in the hot oven and cook for 20-25 minutes, by which time the buns will have risen and will be golden brown in colour. Don’t worry it they catch in places. Remove them from the tin and leave to cool slightly on a rack-it’s easy just to pick up the whole sheet of parchment and transfer them like that-before letting people tear them off, to eat warm.
I would love the hear your comments and suggestions!
Monday, June 15, 2009
Stuff Chicken with Lemon Halves approx 3 halves (squeeze the juice of one lemon and keep aside)
Rub chicken with butter and season with some salt and pepper
Cover the chicken with Streaky bacon, if there is any bacon left over roll up and place in the tray.
Bake for 25-30 mins per 500gms at 180'C
Remove the bacon from the top of the chicken 3/4's of the way through and place in the tray.
Once Chicken is cooked skim and discard the oil from the pan juices, add some lemon juice (how much will depend on your liking) and philly cream cheese. I usually only use half a small tub for the 4 of us, stir all ingredients together until it becomes a gravy. You can add some water if you like a thinner gravy.
This chicken is delicous served with roasted vegetables or with steamed rice and vegetables. I will post some more photos once the chicken is cooked.
The cakes were delicious, l think they're better served warm but don't get me wrong they were still delicious cold. As you can see from the photo they sunk in the middle a little, this was due to overfilling the cases and having a broken seal on the oven (I hope!).
125g unsalted butter, softened
175g caster sugar
2 large eggs, lightly beaten together
Zest of 1 lime
175g self-raising flour
Pinch of salt
4 tbsp milk
4 tbsp lime juice
Zest for 1 lime
100g icing sugar
1. Preheat oven to 180 degrees C, and butter a mini loaf tin ( I used a friand tin with cake liners so the wouldn't stick) and lightly dust with flour and set aside.
2. Cream together the butter and sugar, then slowly add the eggs and lime zest, beating well after each addition.
3. Fold in the flour and salt, then the milk, then spoon into the loaf tins and bake for 20-25 minutes or till a skewer inserted into the middle comes out with a few moist crumbs stuck. Once baked, remove from the oven, set onto a cooling tray and prick all over with a toothpick/skewer.
4. When the cakes have left the oven, prepare the syrup by putting the lime juice and sugar into a small saucepan and heat gently till the sugar has completely dissolved.
5. Carefully place the lime zest on each of the cakes just before serving
Sunday, June 14, 2009
Well it's the beginning of the birthday season, and to kick it off It was my nephew's 9th birthday on Saturday, and he loves football! Or you could just say he lives for football, as l'm the one that makes all the family cakes he requested a football themed cake. I knew one of his presents was going to be a football jumper, so l thought l would make him a cake in the shape of a Richmond Football Jumper. I used the Vanilla Bean Recipe from one of my earlier posts with a buttercream icing. The cake was a bit touch and go because the seal on my belovered oven had broken earlier that day, the cake just made it through (just) luckily it just needed some extra cooking time.
He was thrilled with the cake and all his Richmond themed presents!
Thursday, June 11, 2009
Well what can l say, this is the most incredible Strawberry Jam and well worth the time it takes to make. The taste was pure Strawberry and absolutely fabulous. I have always assumed that making Jam was rather complicated, but this recipe is very easy! My son enjoyed himself thoroughly and gobbled up two sandwiches greedily as soon as the jam had cooled.
I can't wait till our Apricot tree is filled!
Wednesday, June 10, 2009
My son Cooper has been asking to make Strawberry Jam for soooooooo long now, so today he made me promise him that we would make it today. So that was it, l had made a promise to a four year old there was no backing out now!
Whilst trying to find a recipe l couldn't believe how much sugar some of the recipes called for, there was no way l was going to use 5 cups of sugar to 1 kg of strawberries. So after a little more hunting l found a recipe that only needed 1 1/2 Cups, even then l only put 1 cup in.
The recipe is a long process, but so it seems to be worth it. I am only up to Stage 2 so l'll let you know how l go tomorrow, but so far it smells and looks delicious!
Tuesday, June 9, 2009
Monday, June 8, 2009
1 cup buttermilk
1⁄2 cup whole milk
9 large egg whites, lightly beaten
1 tablespoon vanilla
1 vanilla bean, scraped
4 1⁄2 cups cake flour (not self-rising)
2 teaspoons baking powder
2 sticks butter, room temperature
1 1⁄2 teaspoons salt
2 1⁄4 cups sugar
Preheat oven to 350.
Butter and flour two 9- inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, combine the buttermilk, milk, egg whites, and vanilla extract and beans; set aside. In another bowl, whisk the flour, baking powder, and salt; set aside.
In an electric mixer, beat the butter until fluffy. Add the sugar and beat until combined, about 2 minutes.
Working in several batches, alternately add the flour mixture and milk mixture, ending with milk mixture. Beat after each addition until the mixture is just combined.
Place mixture in tin and bake for 35 to 40 minutes, until the cake is beginning to brown around the edges and a tester comes out clean.
Let cake cool in pan on a rack for about 5 minutes. Remove the cake from their pan and allow to cool completely.
If the cake is domed, slice off the domed portion to create a flat cake.
For the icing l just made a large batch of my regular butter icing
2 cups of icing sugar
1/4 tsp vanilla bean
mix all ingredients until light and fluffy.
Sunday, June 7, 2009
Friday, June 5, 2009
Thursday, June 4, 2009
I haven't made this cake for a while, but you could say it is always on my mind. It is by far one of my favorite recipes, the cake is simply delicious and is best when served warm. But be aware it is very morish and gobbled up very quickly, and anyone that has tasted it has always loved it. So l thought l should share it with everyone.
- 250g all-purpose flour
- 2 teaspoons baking powder
- 125g unsalted butter, softened
- 250g sugar
- 4 ripe bananas, mashed
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 175g good-quality dark or milk chocolate chips – I used the large chocolate chips if that is what you call them
- Preheat the oven to 180°C/350°F. Grease and flour a 19x11cm loaf pan.
Sift the flour and baking powder into a large bowl.Mix the butter, sugar, banana, eggs, vanilla extract and chocolate chips in a separate bowl. Add to the dry ingredients and stir to combine, being careful not to over-mix. Pour the batter into the prepared pan and bake for 1 hour 15 minutes, or until the bread is cooked when tested with a skewer.Leave to cool in the pan for 5 minutes before turning out onto a wire rack to cool.
Serve in thick slices with dusted with icing sugar.
Wednesday, June 3, 2009
300g (2 cups) self-raising flour
- 2/3 cup caster sugar, plus 1/2 cup extra to coat
- 80ml (1/3 cup) vegetable oil
- 1 large egg
- 175ml buttermilk
- 1 tsp vanilla extract
- 3 tsp good-quality strawberry jam
- 100g unsalted butter
- 1 tsp ground cinnamon
- Preheat oven to 180°C and grease a 6-hole muffin pan.
- Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of strawberry jam. Cover the jam with the remaining muffin mixture and bake for 20 minutes. Remove from the oven and set aside to cool slightly.
- Meanwhile, melt the butter. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.
- The cakes were delicious and very addictive!
Tuesday, June 2, 2009
I made these delightful Lemon Cream Cheesecake Cupcakes for my husband who just loves Cheesecake, I was going to make a proper Cheesecake but due to lack of time and not having all of the ingredients I thought l would give these a whirl and also the fact l got to use my new cupcake covers and sprinkle hearts. The cakes were a great success and were gobbled up greedily!.
- 125g butter, chopped
- 1 tablespoon instant coffee powder
- 3/4 cup water
- 200g dark chocolate, chopped
- 1 cup caster sugar
- 3/4 cup plain flour
- 1/2 cup self-raising flour
- 1 egg, whisked
- 1/4 cup desiccated coconut
- 2 x 85g Cherry Ripe bar, chopped roughly
- Preheat oven to 180°C. Grease and line base of 9 x 1/2 cup capacity oval friand pan with non-stick baking paper.
- Place butter, coffee, water, chocolate and sugar in medium saucepan. Heat over medium heat, stirring until sugar is dissolved. Stand for 10 minutes.
- Stir flours, egg, coconut and Cherry Ripe into chocolate mixture and mix well. Divide evenly between prepared pans. Bake for 30 minutes or until a skewer inserted comes out clean. Stand 5 minutes before turning onto wire rack to cool. Dust with icing sugar or cocoa powder before serving, if desired.
- Will let you know what why mum thought!
Monday, June 1, 2009
Well l thought it was about time l started up my own baking blog, after reading so many other ones it only made sense to make my own and share my baking experiences!
- Orange Blossom
- Lemon Cream Cheesecake
- Tiramisu Cup Cakes
- Choc Orange Almond Cakes
- Neapolitan Cakes