The Baking Diaries since March 30th, 2011

Viennese Cookies (no eggs!)

Recipe: this is the perfect amount, if u half it u end up with around 8 ^^

• 250g  butter softened
• 55g icing sugar (i used more around 65-70g)
• 225g plain flour
• 75g corn flour
• 300g dark chocolate
• pinch salt

180C

Cream butter until fluffy. Sieve in icing sugar. Beat

Sieve flour, cornflour, salt in, beat.

Put in piping bag with a nozzle attachment (star). Pipe onto non stick baking sheet.

Bake for 15min until golden brown.

Once cooled, melt chocolate (the methods of doing so- microwave, set over hot water, simmer over hot water in saucepan, or just put the bowl of chocolate in the oven which is still hot for a while). Dip half of the cookie into chocolate.

Let it sit until cooled and set

(Source: Flickr / bakingexplosion)

Viennese Cookies (no eggs!)

Recipe: this is the perfect amount, if u half it u end up with around 8 ^^

• 250g  butter softened
• 55g icing sugar (i used more around 65-70g)
• 225g plain flour
• 75g corn flour
• 300g dark chocolate
• pinch salt

180C

Cream butter until fluffy. Sieve in icing sugar. Beat

Sieve flour, cornflour, salt in, beat.

Put in piping bag with a nozzle attachment (star). Pipe onto non stick baking sheet.

Bake for 15min until golden brown.

Once cooled, melt chocolate (the methods of doing so- microwave, set over hot water, simmer over hot water in saucepan, or just put the bowl of chocolate in the oven which is still hot for a while). Dip half of the cookie into chocolate.

Let it sit until cooled and set

(Source: Flickr / bakingexplosion)

Hazelnut Crunchy Cake

Recipe: 

Crunchy Base:

45g dark chocolate

10g vegetable oil

60g paillete Feuilletine

Hazelnut Sponge Cake:

150g egg

65g sugar

20g milk

20g oil

60g flour

40g ground hazelnut

1/2tsp baking powder

Hazelnut Custard Cream

250g whipping cream

100g instant custard powder

230g milk

140g praline paste

Decorate; toasted hazelnuts

Sponge Cake:

Beat eggs until foamy, add sugar, beat until thick and pale.

Sift in flour and baking powder and ground hazelnuts in 3 additions. Fold

Pour in milk and oil, mix.

Pour into 6x6in square mould. Bake 25-30min at 180C.

Cool

Make Crunchy Base:

Melt chocolate. Add oil, mix. Add to paillete Feuilletine. Mix. Press into bottom of 6x6in square ring with baking powder(cake is taken out by now and ring/mould is washed.)

Chill.

Make cream:

Beat cream until stiff peak.

Add milk to custard powder and beat until thick. Add cream to custard and fold. Add in praline paste and fold.

Assemble:

Cut sponge cake horizontally into 3 layers.

Place crunchy base on the bottom

Sandwich the hazelnut sponge cake with layers of hazelnut cream, so the layers are as following: crunchy base, cream, sponge, cream, sponge etc. When putting layers of cream, pipe it in thin rows.

Slice cake into a square. Spoon remaining cream into piping bag with round nozzle. Pipe cream on top of acke, sprinkle with toasted and chopped hazelnut.

Pipe the hazelnut custard cream

(Source: Flickr / bakingexplosion)

photo is of the chocolate paillete feuilletine- by itself it takes exactly like the choco crisps you can buy in the supermarket

like these: http://www.marukaiestore.com/images/Product/medium/3259.jpg

Hazelnut Crunchy Cake

Recipe: 

Crunchy Base:

45g dark chocolate

10g vegetable oil

60g paillete Feuilletine

Hazelnut Sponge Cake:

150g egg

65g sugar

20g milk

20g oil

60g flour

40g ground hazelnut

1/2tsp baking powder

Hazelnut Custard Cream

250g whipping cream

100g instant custard powder

230g milk

140g praline paste

Decorate; toasted hazelnuts

Sponge Cake:

Beat eggs until foamy, add sugar, beat until thick and pale.

Sift in flour and baking powder and ground hazelnuts in 3 additions. Fold

Pour in milk and oil, mix.

Pour into 6x6in square mould. Bake 25-30min at 180C.

Cool

Make Crunchy Base:

Melt chocolate. Add oil, mix. Add to paillete Feuilletine. Mix. Press into bottom of 6x6in square ring with baking powder(cake is taken out by now and ring/mould is washed.)

Chill.

Make cream:

Beat cream until stiff peak.

Add milk to custard powder and beat until thick. Add cream to custard and fold. Add in praline paste and fold.

Assemble:

Cut sponge cake horizontally into 3 layers.

Place crunchy base on the bottom

Sandwich the hazelnut sponge cake with layers of hazelnut cream, so the layers are as following: crunchy base, cream, sponge, cream, sponge etc. When putting layers of cream, pipe it in thin rows.

Slice cake into a square. Spoon remaining cream into piping bag with round nozzle. Pipe cream on top of acke, sprinkle with toasted and chopped hazelnut.

chicken and ham lasagna

serves 4

Recipe:

4 lasagna sheets pre cooked

40g grated parmesan

2 garlic cloves crushed

1/2 onion chopped

150g sliced brown button mushrooms

150g minced chicken

60g choped bacon

250g canned chopped tomatoes

1tbsp fresh basil leaves

4tbsp ketchup

Bechamel sauce:

300ml milk

3.3 tbsp flour +butter

180C

Heat oil in saucepan, add garlic, onion, mushrooms, stir until cooked 4 min. 

Add minced chicken, bacon, stir until cooked 5 min.

Stir in tomatoes, basil, tomato puree into mixture in saucepan, and ketchup. Season with salt and pepper, cook for 5 min.

Make bechamel sauce:

Melt butter in saucepan, add flour, stir until combined. Remove from heat. Add milk, stir. Return to heat and boil. Remove from heat, gradually whisk in egg. Stir in half of parmesan cheese.

Grease a loaf pan 8x4in.

Put one lasagna sheet on the bottom, add some mixture, then bechamel sauce. Repeat with layer, mixture, sauce. Ending with lasagna sheet then sprinkle remaining parmesan.

Bake for 35min until golden brown and bubbling.

(Source: Flickr / bakingexplosion)

chicken and ham lasagna

serves 4

Recipe:

4 lasagna sheets pre cooked

40g grated parmesan

2 garlic cloves crushed

1/2 onion chopped

150g sliced brown button mushrooms

150g minced chicken

60g choped bacon

250g canned chopped tomatoes

1tbsp fresh basil leaves

4tbsp ketchup

Bechamel sauce:

300ml milk

3.3 tbsp flour +butter

180C

Heat oil in saucepan, add garlic, onion, mushrooms, stir until cooked 4 min. 

Add minced chicken, bacon, stir until cooked 5 min.

Stir in tomatoes, basil, tomato puree into mixture in saucepan, and ketchup. Season with salt and pepper, cook for 5 min.

Make bechamel sauce:

Melt butter in saucepan, add flour, stir until combined. Remove from heat. Add milk, stir. Return to heat and boil. Remove from heat, gradually whisk in egg. Stir in half of parmesan cheese.

Grease a loaf pan 8x4in.

Put one lasagna sheet on the bottom, add some mixture, then bechamel sauce. Repeat with layer, mixture, sauce. Ending with lasagna sheet then sprinkle remaining parmesan.

Bake for 35min until golden brown and bubbling.

(Source: Flickr / bakingexplosion)

chocolate vegan cupcakes

still has the same chocolatey flavour!

Recipe makes 12 :

1 1/2c flour

1/4c cocoa powder

3/4c sugar

1/4c oil

1 tsp vanilla

1/2 tsp salt

1tbsp white vinegar

1 tsp baking soda

1tsp baking powder

1 1/4c water

180C. Line tin with cupcake liners

Sift flour, sugar, cocoa, baking soda, powder salt.

Beat oil, vinegar, vanilla, and water until well combined. Add fflour mixture and mix until smooth (it will be very thin)

Divide among liners, filling 3/4 full. Bake 20-25min.

Dust with icing sugar and cocoa powder

OREO birthday cake for my best friend KYLIE (follow ehr if you’re a 1D fan)

Recipe: makes 1 6in cake +12 cupcakes

1 3/4c flour

2c sugar

3/4c cocoa

2tsp baking soda

1tsp baking powder and salt

1c buttermilk, shaken

1/2c oil,

2 eggs

1c hot coffee(add 4tsp milk)

1tsp vanilla

180C. Butter, dust pan with flour. Sift flour, sugar, cocoa, baking soda, powder, salt. Mix.

Combine buttermilk, oil, eggs, vanilla. Add to dry ingredients, beat until combined

Add coffee

Bake 35-40 min.

Frosting= 

amounts- however many cream u want. For my cake i used around 350ml, also cupcakes. Oreos= crush 1-1 1/2 roll of oreos FINELY or else it won’t go through the piping pattern (if u do use a pattern)

beat cream until stiff peaks. Mix in crushed oreos.

Frost

linguine in creamy mushroom sauce

Recipe: makes 2 servings 

25g butter

1/2tbsp oil

1 shallot sliced

1/2 small onion chopped into small cubes

225g brown button mushrooms sliced (for those not so keen on mushrooms, just reduce amount and replace with something else e.g. chicken breast)

salt and pepper

1/2tsp flour

80ml cream

2 cloves garlic crushed

2/3 cube chicken stock

pinch ground nutmeg

160g dried linguine

shredded parsley for garnish

Get pot full of water (sprinkle in some salt and some oil to prevent linguine sticking) ready, boiling. Add linguine in over medium heat, and cover, when bubbles, remove lid to let bubbles evaporate, then put lid back on.

Melt butter with oil in saucepan.

Add shallots, onion, garlic, stir over low heat until softened. Add mushrooms and chicken stock, cook for few minutes, season with pepper and salt, sprinkle in flour, stir. Remove pan from heat, stir in cream. Return to heat, add nutmeg, stir, taste, if not enough flavour add more salt, pepper, stock.

Drain pasta. Add to mushroom sauce, mix! Stir it around for few minutes. Transfer to serving dish, sprinkle chopped parsley.

Blueberry Cream Cupcakes

Recipe: makes 12

300ml flour sifted. 

1 1/4 tsp baking powder

pinch salt

91g butter softened

130g sugar

1.6 eggs 

2tsp vanilla

125ml milk

1 packet of blueberries

180C. Line muffin tins with liners. Beat butter and sugar until fluffy, add eggs, vanilla, beat until combined. Add flour mixture in three batches alternating with two additions of milk. Fold in blueberries. Divide among lined cups, fill nearly to top. Bake 25 minutes. Cool. 

Topping:

cream, sugar, 1 packet of blueberries

Beat cream with sugar until stiff. (sweetness depends on personal taste. cream is really how much cream uw ant.)

use spoon and spoon a dollop of cream on top of cupcakes. Top with few blueberries

Blueberry Cream Cupcakes

Recipe: makes 12

300ml flour sifted. 

1 1/4 tsp baking powder

pinch salt

91g butter softened

130g sugar

1.6 eggs 

2tsp vanilla

125ml milk

1 packet of blueberries

180C. Line muffin tins with liners. Beat butter and sugar until fluffy, add eggs, vanilla, beat until combined. Add flour mixture in three batches alternating with two additions of milk. Fold in blueberries. Divide among lined cups, fill nearly to top. Bake 25 minutes. Cool. 

Topping:

cream, sugar, 1 packet of blueberries

Beat cream with sugar until stiff. (sweetness depends on personal taste. cream is really how much cream uw ant.)

use spoon and spoon a dollop of cream on top of cupcakes. Top with few blueberries

Fruity Pebbles Treat

Recipe: for one 8x8 in pan

31g melted butter

200g marshmallows

4 3/4c POST Fruity Pebbles Cereal

Pour melted butter on marshmallows. Transfer to sauce pan which is lightly oiled, heat to high, stir until all melted. Pour into bowl with cereal. Mix, will be very sticky. Pour into pan, chill.

Warning: you will get addicted to this. It’s the ultimate food heaven

red velvet cupcakes with cream cheese frosting

credits!

Recipe: makes 24 cupcakes

2 1/2c flour

2tbsp cooca powder

1tsp salt

1 1/2c sugar

1 1/2c oil

2 eggs 

3/4 of a 10g red food colouring bottle (personal opinion on how much you want)

1tsp vanilla

1c buttermilk

1 1/2tsp baking soda

1/2tsp baking powder

2tsp distilled white vinegar + 1/4tsp baking soda, 1/8 tsp baking powder

frosting:

226g cream cheese, 140g butter, 1 tsp vanilla, 200g icing sugar

180C. Line muffin tins.

Mix flour, cocoa, salt, 1 1/2tsp baking soda, 1/2tsp baking powder.

Beat sugar, oil. Add eggs, add food colouring, vanilla.

Beat in flour mixture in three batches alternating with buttermilk. Stir together baking soda baking powder in bowl.

Add to mixture, beat. Divide, filling 3/4 full, seriously. Bake 20minutes.

Frosting:

beat butter and cream cheese until smooth, sift in icing sugar, add vanilla. Frost.

Genoise sponge, with cream and berries. four layers ladies and gentlemen.

credits!

Recipe: makes 2 8 in cakes

• 250g golden caster sugar
• 8 medium eggs
• 250g plain flour
• 50g butter

Filling: 500ml cream, 2 tsp vanilla, mixed berries, icing sugar

1. Preheat the oven to 180°C/gas mark 4 and line, grease and dust 2 x round 22cm cake tins with flour.
2. Put the sugar and eggs in a heatproof bowl and sit over a pan of just simmering water. Beat with an electric whisk until hot then remove from the heat and continue to beat continuously for 10 minutes. The mixture will double in volume and should fall in ribbons on the surface when dripped from the whisk.
3. Melt the butter until it starts to turn golden (called a beurre noisette) then with the whisk running add the melted butter. Sieve in the flour and fold very gently into the mixture with a large metal spoon; be careful not to over-mix as this will prevent the cake rising properly.
4. Divide the mixture between the tins and bake for 25-30 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes then turn out on a wire rack to cool.
5. Once ready to serve, beat the cream with the vanilla sugar until light and fluffy. Carefully slice off the top golden crust from each cake. Don’t throw these away - they can be enjoyed as a teatime treat with jam and cream! Cut the sponges in half horizontally to make 4 sponge layers.
6. To assemble the cake, place the bottom layer on a cake stand or serving plate and spread with a layer of whipped cream. Layer some berries on top, slicing larger ones, then cover with another layer of cream and sit the second sponge on top. Top this sponge with just cream then top with the third sponge. Cover with cream and berries then sit the final sponge on top, cover with cream and berries to decorate. Dust with icing sugar to finish and serve.

Its easier if you make the sponge a day before. 

Genoise sponge, with cream and berries. four layers ladies and gentlemen.

credits!

Recipe: makes 2 8 in cakes

• 250g golden caster sugar
• 8 medium eggs
• 250g plain flour
• 50g butter

Filling: 500ml cream, 2 tsp vanilla, mixed berries, icing sugar

1. Preheat the oven to 180°C/gas mark 4 and line, grease and dust 2 x round 22cm cake tins with flour.
2. Put the sugar and eggs in a heatproof bowl and sit over a pan of just simmering water. Beat with an electric whisk until hot then remove from the heat and continue to beat continuously for 10 minutes. The mixture will double in volume and should fall in ribbons on the surface when dripped from the whisk.
3. Melt the butter until it starts to turn golden (called a beurre noisette) then with the whisk running add the melted butter. Sieve in the flour and fold very gently into the mixture with a large metal spoon; be careful not to over-mix as this will prevent the cake rising properly.
4. Divide the mixture between the tins and bake for 25-30 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes then turn out on a wire rack to cool.
5. Once ready to serve, beat the cream with the vanilla sugar until light and fluffy. Carefully slice off the top golden crust from each cake. Don’t throw these away - they can be enjoyed as a teatime treat with jam and cream! Cut the sponges in half horizontally to make 4 sponge layers.
6. To assemble the cake, place the bottom layer on a cake stand or serving plate and spread with a layer of whipped cream. Layer some berries on top, slicing larger ones, then cover with another layer of cream and sit the second sponge on top. Top this sponge with just cream then top with the third sponge. Cover with cream and berries then sit the final sponge on top, cover with cream and berries to decorate. Dust with icing sugar to finish and serve.

Its easier if you make the sponge a day before.