Tuesday, 26 June 2012

Chocolate Surprise Cookies

This was a bit of an experiment to begin with but after the way my kids ate them I think I will be doing them again.
The surprise bit is that it has a mixture of sweets in it and some Hundred and Thousands. You can use what ever filling you want sweets or dried fruit. Next time I make these I am going to try some Mars Bars and Milky Way just to see what happens.
These also sit in the fridge over night before baking.
If you wanted to give it a little something extra, when it comes time to wrap your dough in grease proof you could dust the grease proof with icing sugar and the roll.

What you need:
4 oz butter
4 oz dark brown sugar
2 oz demerea sugar
2 oz caster sugar
1 egg
2 tsp vanilla extract
6 oz plain flour
2 oz self raising flour
1 tsp Bicarbonate of Soda
1 oz bournville cocoa powder (use any you like this is my preference)
170g mixed chocolate/sweets/dried fruit

What you do;
In a large bowl mix the butter, sugars, egg and extract until pale and creamy.

Add in the flours, cocoa and Bicarbonate of Soda. Then mix in your sweets/chocolate/dried fruit.

Roll out a large piece of grease proof. Put your dough onto this and shape into a long log.
 Roll the grease proof around this long and fold over the ends.
Place in the fridge over night.
Preheat your oven to 150 o'C and put grease proof on about 3 baking trays.
Unwrap your cookie dough log
and slice into pieces, I do mine any size.
Spread apart on your baking trays.
Place your first baking tray on the middle shelf and bake for 10 to 20 minutes. Put the other trays in the fridge until you are ready to bake them.
Once your cookies are baked leave them on the tray to cool for 20 minutes then transfer to a wire rack to cool completely.



Happy Baking
Shelly
xxx

Tuesday, 19 June 2012

Cinnamon Buns.

These buns are a winner in my house so much so that I ended up making them two days in a row as they just do not last long at all. Well I made two lots of dough on Sunday put one in the fridge over night and one for a few hours. My excuse for this was I was just to much in a rush to have them. The batch that went in the fridge did taste so much better so I do recommend that you do refrigerate over night but in the end it is up to you.

What you need:
Buns:
120ml water
120ml milk
1 1/2 tsp yeast
pinch caster sugar
1 egg yolk
2 tsp vanilla extract
12 oz plain flour
2 oz sugar
pinch of salt
1/2 tsp ground nutmeg
4 oz butter

Filling:
3 oz butter
2 tbsp ground cinnamon
2 oz caster sugar

Cinnamon Glace icing

6 oz icing sugar.
1 tsp butter
2 tsp milk
pinch cinnamon (I put in a big pinch, I do mine to taste.)

What you do:
Buns:
Put your milk and water in a sauce pan and heat on medium heat until your milk mix is warm.
Remove from heat and add in your yeast and pinch of sugar. Leave so that the yeast can foam. DO NOT MIX. This should take about 5 minutes.

In a bowl sieve your flour. Add in your sugar, salt, nutmeg and butter. Mix to combine. It does not need to be fully combined.

Add your egg yolk and extract to the milk mix and whisk.

Pour your milk mix into your flour and stir using a wooden spoon until combined. It will be sticky.

Lightly flour your work top and knead your dough until smooth.
This should take 5 minutes.
Lightly flour your bowl and place your dough inside. Cover with cling film and leave to rise in a warm place. It will take about an hour. It will not rise alot. 

Remove from the bowl and knead again for 5 minutes. Place back in the bowl, cover with cling film and place in the fridge over night.

In the morning remove from fridge and leave to come to room temp.
Filling:
In a bowl put your butter, sugar and cinnamon and mix with a spoon until combined.


Assemble
Grease baking trays with butter
Put your dough onto a floured work top and gently pat down into a rectangle shape.

Roll out your dough to a rectangle. Not sure what size I did mine, sorry.

Using a spoon dollop your filling all over your dough
and then using your hand spread it out so that it covers the whole of the dough. This will stretch your dough, so do not worry about that.

Roll up your dough.
 Press the ends to seal up the dough.

Cut your dough up to about 1 1/2 inches. I guessed mine so I ended up with different sizes.
Place on the baking tray
and cover with a tea towel and leave in a warm place for about and hour.
Preheat your oven to 150 o'C. Place your tray on the middle shelf and bake for 20 to 30 minutes. Until a nice golden colour. The dough should spring back when pressed lightly.

Leave to cool on your baking tray for 5 minutes then transfer to a wire rack.
Cinnamon Glace icing:

Put your tea spoon of butter into a bowl
and light mash it. Sieve in your icing sugar the add one table spoon of milk. Mix.
 Add your next table spoon of milk and mix until you have a thick runny paste. Then add your cinnamon to your taste.

You can either at this stage wait for your buns to cool completely then glace
or you can put the glace on while they are still warm.
 If you do it this way make sure you put w tray underneath your wire rack to catch the drips.



Happy Baking
Shelly
xxxx




Saturday, 16 June 2012

Carrot cake with a cream cheese frosting and a Glace Icing topping

My darling 5 year old Daughter Amelie has been asking me for weeks now to make a carrot cake. So yesterday I finally gave in and decided that as a surprise when she gets home from school there shall be a lovely carrot cake waiting for her. Unfortunately it did not get finished until late last night, so she had a nice surprise this morning when  showed her the cake. This will make up for her not eating her friends Birthday cake today as it will have Jam in it and the one thing my daughter detests is Jam.  As some of you will be aware from my post on face book/twitter when I went to cut the cake it was not quite cooked even though the skewer came out clean. I even said to my partner, when I was taking said cake out of the oven that it did not feel right. Should have gone with my instincts. so here is two photos of how the first carrot cake turned out. (the other pictures are of the one that turned out perfect)


 As then I would not of had to re do the cake. Luckily the filling and icing where in the fridge waiting.
I decided that I would do a cream cheese filling with a glace icing on the top and the sides will be covered with chopped mixed nuts. I brought a bag of nut which was 150g I knew I would not need all of them but I had a plan. I was going to do the side before I did the topping so that way if any icing dribbled over the sides I could just put any nuts I had spare on this icing.
 The picture above shows the icing dribbling, the one blow is after I put more nuts on it.

When I made my filling I used Philly cheese spread but on reflection I think Mascarpone cheese would have been and tasted better so I have put that down as a what you need in the filling.


What you need:
Cake
5 oz self raising flour
5 oz plain flour
2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp Bicarbonate of Soda
200ml vegetable oil
7 1/2 oz brown sugar
4 fl oz Golden Syrup
4 eggs
500g grated carrot.

Filling:
350g Mascarpone Cheese
2 1/2 oz butter
5 oz icing sugar, sifted.
2 tsp vanilla extract

Topping:
6 oz icing sugar.
1 tsp butter
2 tsp milk
food colouring of your choice

Sides.
150g mixed chopped nuts.

What you do:
Cake
Preheat your oven to 160 o'C and grease your 8 inch deep cake tin with butter then line the base with grease proof.
In a large bowl sift your flours, cinnamon, cloves, ginger, nutmeg and Bicarbonate of soda. Then make a well.


In a separate bowl ( this to will need to be big) whisk your vegetable oil, brown sugar, golden syrup and eggs.

Pour this into your flour mix. Mix with a wooden spoon make sure that it is fully incorporated and smooth.

Mix in your carrots until fully combined.


Pour into your prepared cake tin and smooth out the top.

Place in the oven on the bottom shelf and bake between 90 - 105minutes or until the skewer comes out clean and the cake feels firm.

Leave to cool in the tin for 20 minutes before turning out onto a wire rack to cool completely.

Filling:
In a bowl whisk your cheese and butter until smooth and creamy.

gradullay beat in the icing sugar.

Beat in the extract until thick and creamy.
Cover with Cling film and leave in the fridge.

Topping:
Put your tea spoon of butter into a bowl
and light mash it. Sieve in your icing sugar the add one table spoon of milk. Mix.
 Add your next table spoon of milk and mix until you have a thick runny paste.

I then took 2 table spoons of that paste and put it in a mall bowl and coloured it red.


Put cling film on both bowls and leave in the fridge.


Assemble
Once your cake has cooled, cut off the top of your cake ( eat this at your leisure)

Then slice your cake into 3 parts

Put your first piece (this would have been the top of your cake.
Put some of your filling on this piece ( do not use to much of your filling as you will be needing it for the sides.)
Put your second piece on top
 and put some filling on your cake.
Put your third piece on top. (this would have been the base of your cake)

Cover the sides of your cake in the rest of the filling
 then put the nuts on.

Put the white Glaze icing on the top of the cake.

With the coloured icing put in a piping bag and cut of the tip ( I use disposable ones, if you are not you need a smallest round nozzle)

Draw lines of red icing across the white then using a tooth pick draw lines in the opposite way.
Here is the finished cake 

Happy Baking
Shelly
XXX

Cream Cheese filling (for cakes)

This is a lovely topping and filling for cakes. Especially carrot or lemon
What you need:
350g Mascarpone cheese
2 1/2 oz butter
5 oz icing sugar, sifted.
2 tsp vanilla extract


What you do:

In a bowl whisk your cheese and butter until smooth and creamy.

gradullay beat in the icing sugar.
Beat in the extract until thick and creamy.

Cover with Cling film and leave in the fridge until you are ready to use

Happy Baking
Shelly
xxx

Glace Icing

This icing works on most things cakes, bake well tarts, cupcakes. If you want to add flavour just an extract of your choice.


What you need
6 oz icing sugar.
1 tsp butter
2 tsp milk
food colouring of your choice


What you do:

Put your tea spoon of butter into a bowl
and light mash it. Sieve in your icing sugar the add one table spoon of milk. Mix.
 Add your next table spoon of milk and mix until you have a thick runny paste.

I then took 2 table spoons of that paste and put it in a mall bowl and coloured it red.


Put cling film on both bowls and leave in the fridge until you are ready to use it.

 When I was ready  I put the red icing in a piping bag and cut off the tip. Then the white icing I used to cover the top of my cake.

 Once the cake was covered I piped lines across the cake then using a tooth pick dragged the the lines in opposite directions
Then left it to set.

Happy Baking
Shelly
XXX

Monday, 11 June 2012

Coffee Pastry

This is another sweet pastry that is fantastic with chcolate

What you need:

6 tbsp water
2 tsp coffee granules
2 oz caster sugar
4 oz plain flour
pinch of salt
2 oz butter
1 egg yolk
9 tsp of the diluted coffee

what you do:

Mix the 6 tbsp of water with the 2 tsp of coffee granules until the granules have dissolved, put this to one side.
In a bowl shift the flour and add the salt. Add the sugar and make a well add the butter. Using your fingers and start rubbing the flour into the butter.
 Start from the inside so that you still have a well when it is time to add the egg yolk. Once you have a the butter mixed in with most of the flour and sugar add the egg yolk and mix in the rest of the flour and sugar. Now add the coffee mix one tea spoon at a time until you have a dough that is formed.
 Knead the dough for a few seconds then wrap in cling film and leave in the fridge for at least 2 hours.
Remove the dough from the fridge  Lightly flour your work surface and roll out your pastry. Line your pastry tin ( look in pastry tips for how to line your tin) then prick the base,
cover with grease proof paper and add your beans. Put in the fridge and chill for at least 20 minutes.
Preheat your oven to 200 o'C (put in a baking tray as you will need to place your pastry tin on this) and bake your pastry blind for 10 minutes then remove beans and grease proof paper and bake for another 5 minutes. Remove pastry allow to cool completely.

Chocolate orange tart with an orange zest sweet pastry

For this you will need to cook and cool the pastry before you do the filling. When I do a filling into a cold pastry I tend to, well if possible, coat the base with melted chocolate this just helps prevent the pastry going soggy before the filling has a chance to set.
I ended up having to back the pastry twice yesterday due to my children deciding that they would have a fight just as The pastry was due to come out. I am just great full that when I did the first pastry I cut off the excess which gave me enough to cook another tart case.
So you will find a picture of that pastry is my disaster folder.

What you need:

Pastry:
6 oz plain flour
2 oz icing sugar
125g butter
zest 1 orange
1 egg, beaten
2 bars of chocolate melted.

Filling:
5 oz dark chocolate
8 fl oz double cream
4 egg yolks
2 oz golden caster sugar
1 tsp cornflour
juice of 1 orange.

What you do:
Pastry
Put your flour, sugar, zest in a bowl
and rub in the butter with your fingers until you have bread crumbs.
Add the egg and mix until your pastry forms.

As you can see my pastry is still very wet and sticky so I added a hand full of flour, I think this was because my egg was larger than expected. I use bog standard size eggs ( I buy mine in Asda and it is the largest box you can get) If you find your pastry is dry and not forming into a dough add orange juice a tsp at a time.
Remove from the bowl and knead on a very lightly floured work top for a few seconds only

Wrap in cling film and store in the fridge for at least 30 minutes.
Roll out your pastry and place in to your tin.


 Trim off any excess I use my rolling pin. If you are scared it will shrink to much you can leave on the excess and trim it off after baking which I did the second tome I bake this pastry
Prick the base
and  cover with grease proof ( I screw my grease proof up before putting it in the tart case as it makes it easier to handle) . Place your baking beans on top.


Place in the fridge for 20 minutes.
Preheat your oven to 190 o'C and place your pastry on the middle shelf. Bake for 20 minutes. Remove the grease proof and beans and bake for 15 minutes.

Remove from the oven and leave to cool. Once cool remove it from its tin.
Once cool I  melted 2 bars of chocolate and coated the bottom of the pastry


Then place it on a plate.

Filling
Place the chocolate and cream in a bowl and place this over a pan of simmering water, make sure the water does not touch the bowl, stir occasionally.

In a jug beat the egg yolks, cornflour and sugar together until light and fluffy.


Once your chocolate has melted and combined with the cream, remove the bowl from heat and beat in your egg mix.

Place the bowl back over the pan and stir until the mixture thickens.  Add in your orange juice and keep stiring for a few minutes. Do not let your chocolate mixture to boil.
Remove your chocolate filling from the heat and allow to cool slightly
Pour your chocolate mixture into the prepared pastry case and chill until it has set.


Happy Baking
Shelly
XXXX


Orange Zest Sweet Pastry


This pastry is fantastic with any thing sweet and especially chocolate.

Pastry:
6 oz plain flour
2 oz icing sugar
125g butter
zest 1 orange
1 egg, beaten
2 bars of chocolate melted.

What you do:
Pastry
Put your flour, sugar, zest in a bowl
and rub in the butter with your fingers until you have bread crumbs.
Add the egg and mix until your pastry forms.

As you can see my pastry is still very wet and sticky so I added a hand full of flour, I think this was because my egg was larger than expected. I use bog standard size eggs ( I buy mine in Asda and it is the largest box you can get) If you find your pastry is dry and not forming into a dough add orange juice a tsp at a time.
Remove from the bowl and knead on a very lightly floured work top for a few seconds only

Wrap in cling film and store in the fridge for at least 30 minutes.
Roll out your pastry and place in to your tin.


 Trim off any excess I use my rolling pin. If you are scared it will shrink to much you can leave on the excess and trim it off after baking which I did the second tome I bake this pastry
Prick the base
and  cover with grease proof ( I screw my grease proof up before putting it in the tart case as it makes it easier to handle) . Place your baking beans on top.


Place in the fridge for 20 minutes.
Preheat your oven to 190 o'C and place your pastry on the middle shelf. Bake for 20 minutes. Remove the grease proof and beans and bake for 15 minutes.

Remove from the oven and leave to cool.
Happy Baking
Shelly
XXXX