Sunday, 4 December 2011
This recipe is another David Lebovitz one.
225 g unsalted butter, at room temperature
150 g granulated sugar
200 g packed light brown sugar
2 large eggs, at room temperature
245 g flour
1 teaspoon baking soda
1 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
175 g old –fashioned rolled oats (not instant or quick-cooking)
240 g raisins
Saturday, 3 December 2011
This recipe is pretty famous I guess. It certainly gets mentioned a lot. Sometimes well regarded recipes like this turn out to be a little bit of a disappointment when you make them yourself. The notoriety seems a little undeserved. Not in this case though.
These were really wonderful cookies. I didn't manage to get a good picture of the finished product sadly. I ate a good proportion of the dough raw and then manage to destroy most of the finished cookes before I took a picture of a baked one. By the time I took this I was down to a single cookie and I wanted to eat it right then. Fancy photography be damned. I wanted a cookie right then.
These are awesome. Bake them now!
Monday, 28 November 2011
It's possible that there's nothing better than a really good, fresh-baked chocolate chip cookie. Joyfully, this recipe produces precisely that.
The recipe called for “bittersweet chocolate disks or fèves”. I’ll be honest, I was too lazy to go to Whole Foods to buy them. Instead I used Ghirardelli 60% Cacao Bittersweet Chips, which fortuitously turned out to be rounder and flatter than typical chocolate chips.
Saturday, 12 November 2011
I've not really got to do anything today other than sit around in a blanket feeling sorry for myself. If I'm well enough to bake tomorrow I think cookies are what will be required to put me on the path to health. This is a very well regarded recipe.
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)Sea salt.
And ideally a 24 hour chill after making the dough.
And they were pretty good too. I didn't put any almond extract in but perhaps I should have done. I think they needed a little something. Perhaps a pinch of salt. They were pretty tasty as they were though!
Monday, 7 November 2011
Sunday, 30 October 2011
Friday, 28 October 2011
She bought me this awesome saucepan. I have a lot of nice stuff in my kitchen but this may be the nicest. Making the batter was very straightforward. When it came to adding the ginger I decided to forgo measuring and just dumped in a pretty large pile.
I must have added just the perfect amount. More than the recipe called for certainly but the's great since I love ginger.
They turned out really well. A bit chewy, nice and moist and fantastically gingery. I handed some round to a few folk and they were very keen on them. Loads of compliments. I'd certainly recommend the recipe.
Sunday, 23 October 2011
I chose this recipe for ginger biscuits.
We'll be needing:
1tbsp golden syrup
2oo g demerera sugar
300 g flour
2tsp baking powder
1tsp bicarbonate soda
3tsp ground ginger
Pinch of salt
1 egg beaten
I'll probably pop a little extra ginger in in some form too.
Saturday, 22 October 2011
I enjoy the challenge of trying to keep the apple peel in one piece when I peel them by hand with a knife. I did pretty well with this lot.
It was dead easy to make this cake. In the recipe it said to put it in a buttered pyrex dish. I'd suggest you line it with baking paper though since mine stuck a little.
This was honestly one of my favourite cakes I've made as part of his little project. It was the texture and moistness that really pushed it over the edge into being extraordinary. The flavour was great too but the super moist, sticky, light texture was knock out. I think I probably put in a lot more apple than the recipe writer intended. I also left it in reasonably big chunks, perhaps a centimeter cubed. That will have helped with the ridiculously fine texture. Try this cake gentle reader!
Sunday, 9 October 2011
Saturday, 8 October 2011
Making a victoria sponge is a little more involved than the all in one sponge recipe I mostly use. It's amazing how much difference the technique makes really because the ingredients are more or less identical.
I sandwiched the layers with seedless raspberry jam and served it with some whipped cream. It was very nice! Not the perfect victoria sponge but a nice one.
Sunday, 2 October 2011
Saturday, 1 October 2011
I did a pretty poor job getting photos this week.
There's even less excuse than normal since I made this twice. This is a great recipe. Super tasty and a doddle to make. I enjoyed it so much that I rustled up another batch on thursday.
I didn't get a photo of the finised, baked cookies for some reason but they were nice. I've just never found a single cookie recipe where I enjoyed the finished article more than the raw dough. Most of both batches never even made it to the oven.
Saturday, 24 September 2011
Friday, 23 September 2011
Cakes with dates in always have such an awesome texture. It's kind of suprising there aren't way more recipes using fruit or veg to provide moisture. Courgette, beetroot, carrot. It's all great at making moist, delicious cakes!
It was a doddle to put this together and super tasty too.
Weird picture. I like the super low res looking shadows. This was yummy. Incredibly moist and tender and with a lovely ginger flavour. It goes onto my recommended pile. Not a knock out stellar cake but a good one for sure!
Saturday, 10 September 2011
And that actually worked really well! It wasn't what it was supposed to be but it certainly was good. A crunchy, medicine tasting bite every now and then fromt he necco wafers. Chewy bite every now and then fromt he gummy sweetss. And all in a really rich, fudgy exterior.
I undercooked them a bit and I think it was probably a good thing. They were chewy and rich and delicious. No airiness or crumbliness. Pure chocolately chew. Yum!