Sunday, 24 July 2011

His results - Lemon Ginger Bars

I was out of candied ginger and they didn't have any at the only shop open when I went to pick up ingredients for this. Instead I used candied peel and grated fresh ginger. Other than that I more or less followed the recipe apart from adding in a pinch of salt and doubling the quantities. I thought these were delicious. I wish I'd added a little more ginger but I'm a huge ginger fan. They were pretty cakey rather than crisp or chewy which are the two directions bars tend to go. I can certainly recommend them!





Saturday, 16 July 2011

Recipe 55 - Lemon Ginger Bars

She is a fiend for ginger and I'm a fan too. I know she'll approve of this week's choice!

You can find the recipe here at serious eats.

We'll be needing:

  • 300g plain flour
  • 50g sugar
  • 2 tablespoons ground ginger
  • 2 teaspoons baking powder
  • 230g unsalted butter
  • 1 large egg
  • 40g chopped crystallized ginger
  • 2 tablespoons honey
  • 2 teaspoons finely grated lemon zest
  • 200g confectioners’ sugar
  • 3 tablespoons lemon juice

Monday, 11 July 2011

Her results - These Lemon Muffins

Some things we bake are really costly, but the only thing I needed to buy for this recipe was a lemon. Since we were going to use the zest, I bought the biggest organic lemon that I could find. I added its sticker to the collection on my fridge.


Things came together really easily. I welcomed the simple "wet things --> dry things --> operations things --> glaze things" explanation, and I'm sure it would be even more welcomed by someone who was really inexperienced in the kitchen. It was nice that this recipe was both very simple and totally from scratch. It seems like a lot of modern people hold the opinion that all simple things involve things from boxes and cans. Untrue! I also appreciated that I got to use my awesome Peter Pan flour.


I decided to make muffins instead of a loaf. Back in the day I probably would have preferred to make a loaf because I used to be SO messy filling up my muffin liners. But thanks to a trick that He taught me years ago, I filled up my liners sans mess. My old method was to scoop and pour all with with one spoon; my new and improved method is to scoop up batter with one big spoon, let the excess drip off, then hold it over a muffin liner and use the back of a second spoon to scrape the batter into the cup. Tidy and simple!


I'm not going to lie, I burnt my first six muffins by leaving the oven on pre-heat. Good god... The second batch came out much better, but it was only 16 minutes until my muffins were ready. The recipe had suggested 20+ minutes, but I have a demon oven that loves to burn things so I have to take counter-incineration measures...

I used I wooden skewer to poke holes in my muffins. I tried using a spoon to drizzle glaze atop a few muffins, but the paper muffin liners got saturated with glaze and were gross and sticky. Things went much better when I switched to using a silicone brush to apply the glaze.


If you ask me, these muffins would only score a six on a ten-point scale. They were spongy and fluffy, but the crumb was a little, uh, crummy? And maybe a little gummy? And they had a pretty bland flavor despite the use of a whole stick of butter and a whole lemon. If you're not too picky about your muffins and you're looking for a softly sweet, lightly lemony flavor then these might be just right for you. I wanted a little more zing! I've come to be a baked-goods snob, which isn't something I'm proud of but it is what it is... At least they're kind of pretty.


Sunday, 10 July 2011

His results - These Lemon Muffins

I made a loaf rather than muffins. It was an easy recipe, low on washing up which is always appreciated. It was pretty good. Moist enough and with a good texture but to be honest I can't see why it has got so many rave reviews. We've made plenty of better cakes. Solid but not outstanding I'd say.







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