My ginger biscuits were alright but not overly delicious. There are several things about this recipe that I didn't fully understand. If you're reading this and you have insight, please leave a comment. First, the recipe says, "Put the butter, sugar and syrup in a pan and bring up to heat melting the butter and allowing the mixture to amalgamate." What does amalgamate mean? I thought maybe the mixture should become homogenous, but on His advice I just waited until the butter was melted and the mixture was hot and wet. This left crunchy crumbs of sugar inside the finished cookies. On another note, I don't understand the effect of mixing the butter and sugar mixture into the dry ingredients and THEN adding the egg. Don't I normally mix the egg into the sugar before the dry stuff goes in? I have no idea anymore... I'm really tired and have gotten too lazy to look it up.
Here are some pictures of the process:
Like a fool I didn't get a pic of the finished product. They were very puffy and domed, thanks to my rounded dough balls. That left them very chewy. If I were to ever remake these I would make them flatter. I probably won't ever remake them, though. There were pretty good but not amazing. I was a little short on ginger, and the other flavors did not pick up the slack.
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.
I really need to resume halving my recipes whenever possible. The last thing I need is 9" x 13" of cake. I'm going to make an effort to keep that in mind.
Aside from having way too much cake, I was really satisfied with this recipe for Green Apple Cake. I hadn't noticed when I chose it, but it's healthier than a lot of recipes. The apples replace quite a bit of the fat that would typically be found in a cake and the lack of frosting keeps the cake closer to the healthy-zone, without any loss of deliciousness.
We don't usually make really decadent desserts, but I just spent an hour browsing our old blog entries and dang - that's a lot of calories!
I personally love desserts the incorporate fruit and spices. If you feel the same way, you should try out this recipe. Watch the baking time - I cooked mine for at least 10 minutes less than prescribed and it was already a little overdone.
Otherwise, great recipe! I suggest serving it on the day you bake it because it got more moist and sticky as each day passed, but not necessarily in a good way if you ask me.
A colleague of mine has an apple tree or two in his garden. He brought some of the bounty in to work for me last year and did so again last week.
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!
It's apple season! I have two nice big Honeycrisp in my fruit basket as I type this. His colleague Martin has an apple tree in his yard and passed along a nice lot of fresh green baking apples. As fans of simple cakes, I thought we could try this one from the Champagne Bubbles blog:
Making this recipe for Victoria Sponge Cake really brought it home to me that every choice one makes when one bakes has an effect on the outcome. Delia's recipe asked for a little more care than our usual bog standard sponge, but as a result the batter held more air and resulted in a fluffier cake.
The fluted edges of my disposable pans were sort of fun!
Victoria Sponge holds an important spot in the niche of plain, tasty cakes. I used strawberry jam in the middle, and getting a little taste of it in every bite was half the pleasure of eating it.
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.
Once more we turn to football club majority owner, best selling cookery writer and fairly-old-lady Delia Smith. This week she will guide us through the making of a true british classic - victoria sponge cake. I've made it a fair bit in the past but never from this recipe. I'm assuming it's a good one.
We've let you down - I didn't get many good pictures either. I have no idea why! Maybe I'll make them again and can upload a pic of the finished product.
I really enjoyed these cookies. I love chocolate chip cookies, period, and the salted butter, dark chocolate chunks, toasted walnuts and dark brown sugar in these took them to the next level.
I overcooked mine a bit. They didn't burn, but they took on the crunchy texture of a stereotypical grocery store chocolate chip cookie. They looked like that, too; nice, uniform discs. There's no doubt that this was at least partially thanks to using the spatula to tap the top of each cookie near the end of baking. I feel like I've added another tool to my baking toolkit. :)
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.