tag:blogger.com,1999:blog-282011472024-02-20T09:04:20.131+00:00This Is Not My HomeBeckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.comBlogger191125tag:blogger.com,1999:blog-28201147.post-964500782910946162016-10-16T22:00:00.000+01:002016-10-16T22:00:28.416+01:00Home Sweet Home Bakealong (63, 64 and 65 /100)I have a confession to make. I completely forgot to take a picture of the grasshopper cupcakes! I had the opposite icing problem to <a href="https://talesofpiglingbland.com/2016/09/29/home-sweet-home-bakealong-64-grasshopper-cupcakes/">Gill</a> - I under whipped my cream and when I added it to the custard, it was all a bit soft and flowy, making for some very interesting eating at home group. So admire Gill's and pretend mine were as pretty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLNCl2UFQIIseCQQ2A3qmZoZb0ilUvWi0QumMNwlOsoa6HNICRJcjcJmv_vlHK4LE8YizI4Tc4aJJbLajClIcgC3SSLRH5yXWboOFEj6eTLyeAmO7NuitkQBK31hmtK-KhGkaYw/s1600/DSC_2083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLNCl2UFQIIseCQQ2A3qmZoZb0ilUvWi0QumMNwlOsoa6HNICRJcjcJmv_vlHK4LE8YizI4Tc4aJJbLajClIcgC3SSLRH5yXWboOFEj6eTLyeAmO7NuitkQBK31hmtK-KhGkaYw/s320/DSC_2083.JPG" width="320" /></a></div>
<br />
The marshmallows, however, were very pleasing - I flavoured mine with peppermint and they were like candy cane goodness in cloud form. Once again I remembered how unpleasant hot gelatine smells (no illusions left about its origins!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BeKc9-FvAnc57shp79p2mtV5vKXhI4EQbQniPu5_FAYghi6KdwTo5J_0RZBNXZ-RB0NbyDzdajhXNX48zLpsg9H5EeDYj2RciterP_35fbMiusu6o9EJvaM5TVVMijt9-xVOfg/s1600/DSC_2086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BeKc9-FvAnc57shp79p2mtV5vKXhI4EQbQniPu5_FAYghi6KdwTo5J_0RZBNXZ-RB0NbyDzdajhXNX48zLpsg9H5EeDYj2RciterP_35fbMiusu6o9EJvaM5TVVMijt9-xVOfg/s320/DSC_2086.JPG" width="320" /></a></div>
<br />
I think I slightly underbaked my sponge for the roulade - it ended up rather slumped rather than spiral, but ooh, wasn't it tasty.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJ42jGBXegW9kmdEdk3eqqeC4raLgyBu7ZaLJQAFrezrKBqv5kbimLrWLsCtr1uA9kbf75u40zPwy0wq3PC82H0ZMSQGCoZhp6pd8bdMHxxZIbrQcxyn2f__gE_G7a7r_bYwMCg/s1600/DSC_2091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAJ42jGBXegW9kmdEdk3eqqeC4raLgyBu7ZaLJQAFrezrKBqv5kbimLrWLsCtr1uA9kbf75u40zPwy0wq3PC82H0ZMSQGCoZhp6pd8bdMHxxZIbrQcxyn2f__gE_G7a7r_bYwMCg/s320/DSC_2091.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJElChgqCoHv_WMM0nQOKXUNsxf4j-CBrzortgsdCFK6acmdL4tp5Tgc5gwzApKDHIUuZUfFETVeR_g5NP7BL7neU32zJ0A7WJkpie82pFSnqjkmj0_jI_1_L7D82Q7tfp9Dvng/s1600/DSC_2090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJElChgqCoHv_WMM0nQOKXUNsxf4j-CBrzortgsdCFK6acmdL4tp5Tgc5gwzApKDHIUuZUfFETVeR_g5NP7BL7neU32zJ0A7WJkpie82pFSnqjkmj0_jI_1_L7D82Q7tfp9Dvng/s320/DSC_2090.JPG" width="320" /></a></div>
<br />
Not on the bakealong, I also made some jaffa cakes. These were disconcertingly like "real" jaffa cakes... Only bigger!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkdHe2FyglLX5fxyqUSFWqWAN9qxG36ny3X9XLHqr-Zoz95TVH5KAnvaY3PrfO1ExhZkqyVOM4c-oZouVP7sXGLyzMP2o1SG3AZqdWPhJToxDLkjeoItSZUVZyhglm1tK2dAMWA/s1600/DSC_2073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkdHe2FyglLX5fxyqUSFWqWAN9qxG36ny3X9XLHqr-Zoz95TVH5KAnvaY3PrfO1ExhZkqyVOM4c-oZouVP7sXGLyzMP2o1SG3AZqdWPhJToxDLkjeoItSZUVZyhglm1tK2dAMWA/s320/DSC_2073.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHwHwYbUxo8cZ8INGFr1BlTaJGi5zJ2r2Vikx06hp_k_gWZJ9qYai2LIKjdTAVUSrvHXVOxtlD1iS1P6hbHBkR9SVDYRUy4Z0VvZwzyq2e4maCmHKSVNWrbw9jCVzn0WGl9e7yg/s1600/DSC_2075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHwHwYbUxo8cZ8INGFr1BlTaJGi5zJ2r2Vikx06hp_k_gWZJ9qYai2LIKjdTAVUSrvHXVOxtlD1iS1P6hbHBkR9SVDYRUy4Z0VvZwzyq2e4maCmHKSVNWrbw9jCVzn0WGl9e7yg/s320/DSC_2075.JPG" width="320" /></a></div>
<br />
Next up: Chocolate and peanut butter cookiesBeckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com0tag:blogger.com,1999:blog-28201147.post-1486465410576249322016-08-30T19:46:00.002+01:002016-08-30T19:47:16.697+01:00Shoofly Pie - Home Sweet Home Bakealong (62/100)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmztwXudyAMZHYavKxzvzxWixHd1VBYbljxqxXnuKwbH_MhbNVa09CCD8bMnDmmUiz1Wyezm0n9Mc7OC6VLJEdWw7jtJSlPKIF5I9N7FY3tS1FmBbul_uv3BR9KcPfJZACIbZlA/s1600/DSC_2069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmztwXudyAMZHYavKxzvzxWixHd1VBYbljxqxXnuKwbH_MhbNVa09CCD8bMnDmmUiz1Wyezm0n9Mc7OC6VLJEdWw7jtJSlPKIF5I9N7FY3tS1FmBbul_uv3BR9KcPfJZACIbZlA/s320/DSC_2069.JPG" width="320" /></a></div>
<br />
<br />
I've always been rather fascinated by people of the Amish churches, and the Plain life. Something distinctly appealing about true community life, quilts, farms, barns, preserves and baking. Although, obviously, no internet, no telephones, no blogs, no social media and no films.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-M6D-koyuJNw/V8XUWFQRcqI/AAAAAAAAFIU/YlS6XmlFM-cbDWA7mnC0E-7vbQzRsYL0QCPcB/s1600/IMAG2191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-M6D-koyuJNw/V8XUWFQRcqI/AAAAAAAAFIU/YlS6XmlFM-cbDWA7mnC0E-7vbQzRsYL0QCPcB/s320/IMAG2191.jpg" width="181" /></a></div>
<br />
Shoofly pie manages quite nicely to transcend cultural, national and chronological barriers. I liked this recipe - it tasted delicious and looked good, although I was glad I went up an inch on my pie plate diameter, as it fit a 10 inch pie plate like a glove.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6HltdkQvTz6Peg66Q9QpUnVbJCU8QxzPRHlaxjwWjKdBVJUbrLOBqblf46hxugROHZkLsaeUAAiZp9gWHXjaYRmfmnJ8bY0S7vP-2FrpFdOJAFRKsTPXoookpHCHTkl0z2-SxZg/s1600/DSC_2068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6HltdkQvTz6Peg66Q9QpUnVbJCU8QxzPRHlaxjwWjKdBVJUbrLOBqblf46hxugROHZkLsaeUAAiZp9gWHXjaYRmfmnJ8bY0S7vP-2FrpFdOJAFRKsTPXoookpHCHTkl0z2-SxZg/s320/DSC_2068.JPG" width="320" /></a></div>
<br />
Baking has slowed a great deal for both of us, but we are still trying to push on through the remaining recipes in Home Sweet Home.<br />
<br />
Next up: Homemade Marshmallows.Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com0tag:blogger.com,1999:blog-28201147.post-80724412981135660492016-07-13T21:38:00.000+01:002016-07-13T21:38:24.750+01:00Home Sweet Home Bake Along (Week 61)Sorry for the blog silence, the last month ran away with me. I also didn't bake for a while, because I was doing a <a href="http://whole30.com/">Whole 30</a> which was more fun than I thought it would be. I joined instagram and posted nearly all my meals <a href="https://www.instagram.com/beckie.a/">there</a>. I like instagram.<br />
<br />
Anyway, Little Boy Red acquired a baby sister the wrong way up, so I baked some chocolate peanut butter cookies for the parents.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42oAiEs1nh7XpgoaCkDW4AxBc8XnpKI_SUsQN6IQOiHyNnLXOfxXZ40QuhugSBQhg0BHCc8LGwS47QxWdgerGgXVfOPanTTPzNNApUzasbYjBFgivBSC0iN6TOty638FccmTSSA/s1600/IMAG2073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42oAiEs1nh7XpgoaCkDW4AxBc8XnpKI_SUsQN6IQOiHyNnLXOfxXZ40QuhugSBQhg0BHCc8LGwS47QxWdgerGgXVfOPanTTPzNNApUzasbYjBFgivBSC0iN6TOty638FccmTSSA/s320/IMAG2073.jpg" width="181" /></a></div>
<br />
I slightly altered the recipe to use up some powdered peanut butter and added some peanut butter chips.<br />
<br />
Next up: Shoofly Pie!<br />
<br />
<div style="text-align: center;">
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a></div>
<br />
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com3tag:blogger.com,1999:blog-28201147.post-39367560668012241022016-05-28T21:42:00.002+01:002016-05-28T21:43:30.088+01:00Weekend pootlingI love that word, "pootling," it is so descriptive, it almost feels onomatopoeic. My life seems not to have been pootling, however, it seems to be whizzing. Whizzing and whirling past me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-flJ9sx4J0Js/V0n-XMCLcgI/AAAAAAAAFD4/oNOV6DUbNqcOTwJ0xQo9iOyf2pKn42WtgCKgB/s1600/IMAG1884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-flJ9sx4J0Js/V0n-XMCLcgI/AAAAAAAAFD4/oNOV6DUbNqcOTwJ0xQo9iOyf2pKn42WtgCKgB/s320/IMAG1884.jpg" width="181" /></a></div>
<br />
Still, there has been enough time for some sock knitting. The yarn is an Admiral R Druck crazy coloured yarn that I probably bought online in a moment of madness. It looks better knitted up rather than still in the ball. It makes me imagine a homestead somewhere in the mid-west. Deserts and oases and fields and livestock.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-tsAdCWTVpKs/V0n-ZxruUpI/AAAAAAAAFD8/IZqR020hxXE7-VCwjNJq9HulZxSL0k2GACKgB/s1600/IMAG1885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://2.bp.blogspot.com/-tsAdCWTVpKs/V0n-ZxruUpI/AAAAAAAAFD8/IZqR020hxXE7-VCwjNJq9HulZxSL0k2GACKgB/s320/IMAG1885.jpg" width="320" /></a></div>
<br />
A panoramic city view for a friend's 30th. I know it isn't old-old, but it is strange to think that we are all turning <i>thirty</i>. Still, the cashiers at the local shop seemed determined to not let me get too complacent at this great age; I was asked for proof of age when buying a cocktail mix there just two days ago.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-kZTHxl6MSUA/V0n-cPMfZ1I/AAAAAAAAFD8/_Z6yDrFZ07IREgFjTM5Gf4paldRpPaWxQCKgB/s1600/IMAG1887.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-kZTHxl6MSUA/V0n-cPMfZ1I/AAAAAAAAFD8/_Z6yDrFZ07IREgFjTM5Gf4paldRpPaWxQCKgB/s320/IMAG1887.jpg" width="181" /></a></div>
<br />
Which brings me to this rather wonderful quote which was on the wall at Hatchard's, Piccadilly. Excuse the poorly executed phone picture. It says, "Nobody ought to write books before they're thirty. I hate precocity." Nancy Mitford, Wigs On The Green. Good to know I have a little while longer to be precocious then.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJhSoVJtHUl0PsrMFMCydIbSZNZ7fjP6iAEHjJDuUMrC2vTceb77a0QIwdIUVRim6kKakOvnOYtGJBncSdDp52fLn4KsCuFmDTF5wawUbilhEkVt1f_aDPU-CCL2jLy6jfjxTfg/s1600/IMAG1888.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJhSoVJtHUl0PsrMFMCydIbSZNZ7fjP6iAEHjJDuUMrC2vTceb77a0QIwdIUVRim6kKakOvnOYtGJBncSdDp52fLn4KsCuFmDTF5wawUbilhEkVt1f_aDPU-CCL2jLy6jfjxTfg/s320/IMAG1888.jpg" width="181" /></a></div>
<br />
Last, but not least, I concluded the shell display in my bathroom, having retrieved a box of shells from my parents'. I believe some of them came from Aden, but that's another story entirely.Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com0tag:blogger.com,1999:blog-28201147.post-59056837135425867722016-05-15T08:21:00.000+01:002016-05-15T08:23:51.822+01:00Home Sweet Home Bake Along (55-60!)How was it February since I last posted? Dear me, how time seems to run away. I have been baking, quietly, in the background, although I think I'm rather off kilter with <a href="https://talesofpiglingbland.com/">Gill</a>!<br />
<br />
I have baked:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSRbrEZstoognG8dylL8d51HR-xHz8xUqVwbuNeuIS5sd8iukKlZG0Bh1fFcvY8BSB2RKW3ZJJdX96VXL3mIk5SbDghINJM6KBI3ZBoWGYGKwemp43qm24CPP-v7qJln5Y2fymQ/s1600/DSC_2029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSRbrEZstoognG8dylL8d51HR-xHz8xUqVwbuNeuIS5sd8iukKlZG0Bh1fFcvY8BSB2RKW3ZJJdX96VXL3mIk5SbDghINJM6KBI3ZBoWGYGKwemp43qm24CPP-v7qJln5Y2fymQ/s320/DSC_2029.JPG" width="320" /></a></div>
<br />
A very ugly Flourless Chocolate Cake cake. Like <a href="https://talesofpiglingbland.com/2016/04/09/home-sweet-home-bakealong-55-flourless-chocolate-cake/">Gill</a> I suffered a spring-form tin water ingress issues, despite wrapping the tin in foil. Soggy edges, but a rather pleasant middle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxEO4Hc3vgqTcMpSEaLt6tjwGyPxHKODh0koEecXRTiIdxRacoMJQy57VaeBQj85NN2RObIUGZdBgANmveKerNS8XRzEQhcHNnph6wlWoCR9ab546yXTiZ8fZzeb6eBJGv3jIbg/s1600/DSC_2026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxEO4Hc3vgqTcMpSEaLt6tjwGyPxHKODh0koEecXRTiIdxRacoMJQy57VaeBQj85NN2RObIUGZdBgANmveKerNS8XRzEQhcHNnph6wlWoCR9ab546yXTiZ8fZzeb6eBJGv3jIbg/s320/DSC_2026.JPG" width="320" /></a></div>
<br />
Peanut Butter and Chocolate Shortcakes - I changed the shape on these to a wedge (for ease) and added white chocolate chips for added excitement. These made a rather excellent Sunday night supper for The Fair Physiologist, The Pure Mathematician in Exile and me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJv2ktVgtpjooTTPW92AttEzSebfdexXqPvVsFdB2njUiB3wK55r6jYfu4Z6V8BTi4g4Gf9x0HOGR5tksD2UJY9FEGkXX9UZCLrH8JwQKkb4ITU3_I0G_O4XHuKLxPykDPyaie-Q/s1600/DSC_2031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJv2ktVgtpjooTTPW92AttEzSebfdexXqPvVsFdB2njUiB3wK55r6jYfu4Z6V8BTi4g4Gf9x0HOGR5tksD2UJY9FEGkXX9UZCLrH8JwQKkb4ITU3_I0G_O4XHuKLxPykDPyaie-Q/s320/DSC_2031.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TAKNIXV8pXp_lJmmphoRuj56xjGo3cg-AkuMQH9HTabOaxqNSqPKSNJYUxKMpEa2YMOxaUd2VXfm-PqeUeB0OMV7VorpNEuBLsvLmCuOUztO7u5h_UTyFpwKtqpF4_20VIDMxg/s1600/DSC_2033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TAKNIXV8pXp_lJmmphoRuj56xjGo3cg-AkuMQH9HTabOaxqNSqPKSNJYUxKMpEa2YMOxaUd2VXfm-PqeUeB0OMV7VorpNEuBLsvLmCuOUztO7u5h_UTyFpwKtqpF4_20VIDMxg/s320/DSC_2033.JPG" width="320" /></a></div>
<br />
Chocolate Pie - this one is in fact not 57, but I accidentally made 57 here: <a href="http://beckie-a.blogspot.co.uk/2015/09/chess-pie-home-sweet-home-bake-along.html">Chess Pie</a> when I skipped over Chocolate pie believing I had already made it (I think I had, but not during the bake through) - this is fab - chocolate biscuit crust, chocolate pastry cream/custard/pudding, whipped cream. Everything the doctor ordered.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgFEilPZFdrE_YigpKDZ090T30czNEielkRHU_tY8MAj-3S-E48FturaCvnOO_2w8ukmCEEnbc299XW0iJsrf4-ScMufkuZ0FlAqtir8Sxd2tajN0EcLfQLGU4ElwHenPwWeKBg/s1600/DSC_2038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgFEilPZFdrE_YigpKDZ090T30czNEielkRHU_tY8MAj-3S-E48FturaCvnOO_2w8ukmCEEnbc299XW0iJsrf4-ScMufkuZ0FlAqtir8Sxd2tajN0EcLfQLGU4ElwHenPwWeKBg/s320/DSC_2038.JPG" width="320" /></a></div>
<br />
Vanilla fudge - another somewhat dubious fudge attempt on my part - not sure if it is the sugar thermometer or me, but these needed reboiling. Jolly yummy once finished though! My squares were rather thin because I never seem to have the tins demanded by Home Sweet Home.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWiH_ZDRqhFEoCoZXsGXuhHITyWMWh5y8ybkZFmzDVFykIc3nkjlm5AhNhQqBzfpm21S2IAe6mHVFe8ppho6IrXexgyNpT0GvPv3Y0T9F2kplGJz3Hc6q8rEvIIbRasHnRp9lUg/s1600/DSC_2043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPWiH_ZDRqhFEoCoZXsGXuhHITyWMWh5y8ybkZFmzDVFykIc3nkjlm5AhNhQqBzfpm21S2IAe6mHVFe8ppho6IrXexgyNpT0GvPv3Y0T9F2kplGJz3Hc6q8rEvIIbRasHnRp9lUg/s320/DSC_2043.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XIkB1-hsxm0lS9yFDeZ69zl4XYacUVYy7GdC6aCCeSTXEJRd7StEbXX_HPeFGP-6EV-s9PP8BI2OIaRe6evVyHSU01qcvdu56FMYXIIak2QpTKuscemI2d2RylPnBpnzymaXMg/s1600/DSC_2047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XIkB1-hsxm0lS9yFDeZ69zl4XYacUVYy7GdC6aCCeSTXEJRd7StEbXX_HPeFGP-6EV-s9PP8BI2OIaRe6evVyHSU01qcvdu56FMYXIIak2QpTKuscemI2d2RylPnBpnzymaXMg/s320/DSC_2047.JPG" width="320" /></a></div>
<br />
Cinder Toffee (Honeycomb) cupcakes. Yum. That is all.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW524Hqfw6zsOT6U7aVp-4a7w5Mm9uaR3Z5-HHHkNiFh5cyRUzLzYcsqZRVFLpF041HauGI7TDWxXx-4Rbi0oYCT9fQobRR-jvPTrY62KgqJInMgMVvLvqT7mgiJXn4RK_Be3g0g/s1600/DSC_2051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW524Hqfw6zsOT6U7aVp-4a7w5Mm9uaR3Z5-HHHkNiFh5cyRUzLzYcsqZRVFLpF041HauGI7TDWxXx-4Rbi0oYCT9fQobRR-jvPTrY62KgqJInMgMVvLvqT7mgiJXn4RK_Be3g0g/s320/DSC_2051.JPG" width="320" /></a></div>
<br />
Lemon cake. Stupidly tried to make cream cheese icing on the hottest day of the year so far. Very slide-y layers. Jam oozing. It was like the <a href="http://beckie-a.blogspot.co.uk/2014/09/great-british-bake-off-technical-bake-56.html">Princesstarta</a> all over again... Still, a few butterfly sprinkles and all was well with the world again. It was well received, despite its ugliness.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzghOGG6GM2-7axc7vZjw84sYgxPxy0TyvgDHjSVJUt0HXOamD_befIvsQi8HtEOR0BV6aYCWnkQR0W-t_nk4xZZGjvl-XDQZbh32zavbWoBMu13_JQM3NM2n49f1FRUFIt93pg/s1600/DSC_2055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzghOGG6GM2-7axc7vZjw84sYgxPxy0TyvgDHjSVJUt0HXOamD_befIvsQi8HtEOR0BV6aYCWnkQR0W-t_nk4xZZGjvl-XDQZbh32zavbWoBMu13_JQM3NM2n49f1FRUFIt93pg/s320/DSC_2055.JPG" width="320" /></a></div>
<br />
Oh. Yes. I also made some espadrilles. The Kindred Spirit wonderfully bought me all the required items for production two birthdays ago. She visited this week, and I suddenly remembered that amid other projects I had forgotten to make them; so I did. And they were fun, and easy, and I have new summer shoes! Yay!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a></div>
<br />
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com0tag:blogger.com,1999:blog-28201147.post-58403859027992299672016-02-28T16:56:00.002+00:002016-02-28T16:57:29.460+00:00Home Sweet Home Bake Along (53&54/100)Sorry, another long break. Baking progress has been slow recently, I have tended to stick to things I am familiar with baking, for one reason and another.<br />
<br />
The project is edging onwards, however, and Gill and I are in roughly the same area of the book (barring her recent accidental <a href="http://talesofpiglingbland.com/2016/02/28/home-sweet-home-bakealong-69-syrup-crunchie-cookies/">diversion)</a> so I don't feel too off kilter.<br />
<br />
First, then were grasshopper squares:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Yx7Wl6hkcU1jsp3WhOAM3XDvaBP4osGZjQw57jlPXWLcAo-2-u-BovdOb-m6NlPb0j5Wj0jwC06Ij1Rx3wWbn5SDUDS8X5FGWLDA1On7LuA4MVLxuyudbgT5bHexiPpY6Ql9Bw/s1600/DSC_1849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Yx7Wl6hkcU1jsp3WhOAM3XDvaBP4osGZjQw57jlPXWLcAo-2-u-BovdOb-m6NlPb0j5Wj0jwC06Ij1Rx3wWbn5SDUDS8X5FGWLDA1On7LuA4MVLxuyudbgT5bHexiPpY6Ql9Bw/s320/DSC_1849.JPG" width="320" /></a></div>
<br />
These were possibly the most well received bake I have ever made - needing a kilo of white chocolate, this is perhaps, unsurprising - although I did have to resort to a hand blender and some cold milk after splitting my ganache (white chocolate ganaches are so temperamental, and I never chop my chocolate fine enough, so it's six of one and half a dozen of the other I suppose.)<br />
<br />
Second were rose-chocolate cupcakes:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11OAVmvXksA58ODdmhjfP78Xiq5v7Ygl7lu4sEOYye7dfQ2IlqtdJyEjFT6uANtqQqF3OL0PdSVC_E3vU65c_baOU9bO3_x_TMpMjhktPAHVs0Q18AiOnSGDUEWIzMh2NLfcV6g/s1600/DSC_1854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11OAVmvXksA58ODdmhjfP78Xiq5v7Ygl7lu4sEOYye7dfQ2IlqtdJyEjFT6uANtqQqF3OL0PdSVC_E3vU65c_baOU9bO3_x_TMpMjhktPAHVs0Q18AiOnSGDUEWIzMh2NLfcV6g/s320/DSC_1854.JPG" width="320" /></a></div>
<br />
These were surprisingly popular, given how divisive Turkish delight and rose-scented bakes can be. Probably not one I'll make again (unlike the grasshopper squares!) but not a write-off by any stretch of the imagination.<br />
<br />
Next up, flourless chocolate cake (I think...)<br />
<br />
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a><br />
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com1tag:blogger.com,1999:blog-28201147.post-68386633359074777052016-01-10T15:23:00.001+00:002016-01-10T15:24:21.255+00:00Home Sweet Home Bake Along (48-52/100)Sorry it has been so long! Life rather got in the way of blogging, although baking did still go ahead. Therefore this post is a bit of a round up of the last 5 bakes from the Home Sweet Home book. These five bakes have taken us past the halfway mark, which is a nice place to be. I have a great deal of sympathy for and growing amazement with Julie Powell (of "Julie and Julia" fame) - 524 recipes in 365 days sounds an absolute nightmare and rather bonkers to be honest. Hey-ho. On with the baking:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCEq9o7axNXdwpOG24jA8HNy37fSYjAb70LiMmRkp8FvrFG3BRkXaKZlP5dX-ph4yAw9RO831rG6pQ0LpByEsC35Z_j0lYHrojJWQZVdPsBgq2E0ajKMP5Dy3EJBFbeY9nOmbWw/s1600/DSC_1807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCEq9o7axNXdwpOG24jA8HNy37fSYjAb70LiMmRkp8FvrFG3BRkXaKZlP5dX-ph4yAw9RO831rG6pQ0LpByEsC35Z_j0lYHrojJWQZVdPsBgq2E0ajKMP5Dy3EJBFbeY9nOmbWw/s320/DSC_1807.JPG" width="320" /></a></div>
<br />
First up were: Chocolate Praline Cupcakes. Still got the leftover praline somewhere. Delicious but far too much of it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76lqxu7vhO2KP9UJJxBQHEfAqmZZKIWVnCTHixgU-NtzhjRuQC180SD-CrI60qfIxeGyOyi71EWCaMFvZQiKO7GNbEEr6IGIsjp3jZuJTc9ZL8Vgxv-kZe3rKqTxsPd0bai-gAQ/s1600/DSC_1826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76lqxu7vhO2KP9UJJxBQHEfAqmZZKIWVnCTHixgU-NtzhjRuQC180SD-CrI60qfIxeGyOyi71EWCaMFvZQiKO7GNbEEr6IGIsjp3jZuJTc9ZL8Vgxv-kZe3rKqTxsPd0bai-gAQ/s320/DSC_1826.JPG" width="320" /></a></div>
<br />
Then came: Mississippi Mud Cake; three layers of far too much chocolatey goodness.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGNkNaU5-Fd8X2p1yCdgv1TivMVRlCpaNoDADajUazTFv6n2E5OO9QKiiO5Rq_OsueLaAXgrAv7SAcqUxRU6IqUYHCg7bk8hALbvN8ljg171L8Mc2U-u2SnSb7zmcGK-hCJr4cQ/s1600/DSC_1836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqGNkNaU5-Fd8X2p1yCdgv1TivMVRlCpaNoDADajUazTFv6n2E5OO9QKiiO5Rq_OsueLaAXgrAv7SAcqUxRU6IqUYHCg7bk8hALbvN8ljg171L8Mc2U-u2SnSb7zmcGK-hCJr4cQ/s320/DSC_1836.JPG" width="320" /></a></div>
<br />
Third were Toffee Pecan Thumbprint cookies: Weird cream cheese dough. Not sure I'd bother again, but they were all eaten, so no complaints on that front.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg763MPyIsq-NsMC12W5yYVfPbZoisQgxBqtX1BQG0Jk6naL5sY2UFyU8pRGmMweWMJlNj5abPjblltw0BcxzCY8Yg_UTbnyV_bM06zR26QHrAmT3wQmKQH086y3SRfDXTU8wM-ug/s1600/DSC_1841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg763MPyIsq-NsMC12W5yYVfPbZoisQgxBqtX1BQG0Jk6naL5sY2UFyU8pRGmMweWMJlNj5abPjblltw0BcxzCY8Yg_UTbnyV_bM06zR26QHrAmT3wQmKQH086y3SRfDXTU8wM-ug/s320/DSC_1841.JPG" width="320" /></a></div>
<br />
Next up was Peach Pie: Mine was rather more cooked on top than on the bottom, which is the trouble with a non-fan oven, it turns out. Maybe if I put a pound in a pot for every dish the oven messed up I'd quickly save for a fan one. Hmmm, there's a thought. (Also turns out chocolate pie was next, not peach pie, my addled brain went a bit mad there apparently; hey-ho, will make chocolate pie when Gill is making peach pie!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yiA0VE95plOiVwaXS0VtLk_lctseH4e6aJacsZdYwLmdh6w2giT5LFQYIgNJ9tbf2gmbOvZ6EuflF9AYRgfRqyeWb8WQAZr8aPtrPksKQf00TmWIsiwHD9yMjyQU1DG78oCgAA/s1600/DSC_1845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-yiA0VE95plOiVwaXS0VtLk_lctseH4e6aJacsZdYwLmdh6w2giT5LFQYIgNJ9tbf2gmbOvZ6EuflF9AYRgfRqyeWb8WQAZr8aPtrPksKQf00TmWIsiwHD9yMjyQU1DG78oCgAA/s320/DSC_1845.JPG" width="320" /></a></div>
<br />
Then finally came Cinnamon buns: Always amazing, always fun, always eaten. Yum.<br />
<br />
Next up: Grasshopper Slices...<br />
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com0tag:blogger.com,1999:blog-28201147.post-55209626247675206072015-11-08T19:50:00.004+00:002015-11-08T19:51:23.830+00:00Coconut Marshmallows - Home Sweet Home Bake Along 47/100<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixY6on3VP4dgpJUwdivEmKUMfkTPuPjmiaXUKEU4ovyUfhfAFv5itavAPX8n3i-rI6lBI3ZmvCwQjIN95B7DciRilEscYYitwKgWSzvN2MHL-eCvMR2N1T2d5tHl9hFLUPnW_8Ww/s1600/DSC_1803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixY6on3VP4dgpJUwdivEmKUMfkTPuPjmiaXUKEU4ovyUfhfAFv5itavAPX8n3i-rI6lBI3ZmvCwQjIN95B7DciRilEscYYitwKgWSzvN2MHL-eCvMR2N1T2d5tHl9hFLUPnW_8Ww/s320/DSC_1803.JPG" width="320" /></a></div>
<br />
I'm getting rather behind in my blogging at the moment. Life seems to have suddenly sped up and five minutes to sit down and blog seems to be a fantasy. Still, that's the way it goes sometimes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwh_RFCClFExu4WDz3mSfL3zywRppitqTv2wvyT3hyJxld38cGXuEqxRA0wLLJM4JNf4cgGoVDm7WklQUMNvyTE1PJyBm_3i6F0MzCutrFJbuA6zGsJ2m_qfM0liDJ2OkpcLwjOQ/s1600/DSC_1789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwh_RFCClFExu4WDz3mSfL3zywRppitqTv2wvyT3hyJxld38cGXuEqxRA0wLLJM4JNf4cgGoVDm7WklQUMNvyTE1PJyBm_3i6F0MzCutrFJbuA6zGsJ2m_qfM0liDJ2OkpcLwjOQ/s320/DSC_1789.JPG" width="320" /></a></div>
<br />
This is the second time I've made marshmallows, and these were rather nice. The coconut stopped them sticking together without making the harsh crispy edges that a cornflour-icing sugar mixture does.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZxSU0MoiB-pM7mHq7Tr0VgI5l662x3-c8Xy_pIR-qWo9cOUuMS7P-sax_oiXRX_WkPzyGfsIQ6R2B21QdxZnG9F4DvF9vP4ZogejS_ehNGMgp6bqfk4sCvs0XXwpJVSPn0q95Q/s1600/DSC_1795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZxSU0MoiB-pM7mHq7Tr0VgI5l662x3-c8Xy_pIR-qWo9cOUuMS7P-sax_oiXRX_WkPzyGfsIQ6R2B21QdxZnG9F4DvF9vP4ZogejS_ehNGMgp6bqfk4sCvs0XXwpJVSPn0q95Q/s320/DSC_1795.JPG" width="320" /></a></div>
<br />
They disappeared pretty sharpish too, when presented at work. They are rather good for topping hot chocolate, the coconut and the chocolate go well together.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi39OXwkJOqJExhwpK9QpJgz1AF28B4bnpXi7AZqekrffXthCxojWjC742cuZarjHrpm02ay6KA_kuZEo1FWvMvYIQZFeF8nfw-c2jGJ4z1d6sRFzhnfs7hdHRtQAMlB6rPT4Z8SA/s1600/DSC_1802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi39OXwkJOqJExhwpK9QpJgz1AF28B4bnpXi7AZqekrffXthCxojWjC742cuZarjHrpm02ay6KA_kuZEo1FWvMvYIQZFeF8nfw-c2jGJ4z1d6sRFzhnfs7hdHRtQAMlB6rPT4Z8SA/s320/DSC_1802.JPG" width="320" /></a></div>
<br />
Ingredients:<br />
250g desiccated coconut<br />
sunflower oil, for greasing<br />
30g powdered gelatine<br />
300g caster sugar<br />
125g golden syrup<br />
2 large egg whites<br />
pinch of salt<br />
2 tsp vanilla extract<br />
<br />
I'm entering this in #CookBlogShare, hosted this week by <a href="http://www.hijackedbytwins.com/2015/11/wallace-and-gromits-big-bake-for.html#more">Kirsty at Hijacked By Twins</a><br />
<div align="center" style="padding: 5px;">
<br />
<img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" title="CookBlogShare" /></div>
<br />
<pre style="background: none; border: none; padding: 0;"><textarea style="background: #f0f0f0; border: solid 1px #cccccc; color: #777777; display: block; font-size: 100%; height: 50px; margin: auto; padding: 7px 0 2px 5px; text-align: left; width: 90%;"><div align="center">
<br><a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" alt="CookBlogShare" style="border:none;" /></a></div>
<br></textarea></pre>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a><br />
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />
Next up: Chocolate Praline CupcakesBeckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com3tag:blogger.com,1999:blog-28201147.post-27318585177916622122015-10-27T10:00:00.000+00:002015-11-08T19:24:57.153+00:00Pumpkin Bars - - Home Sweet Home Bake Along 46/100 #CookBlogShare<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO1uVTCfnBdmbywJBisdazWrMXFgsSH7bGJGZLAusaM_NqkILP2BD37djd1NVW02k_otjtMj7rhvrXKPJL30PZ7ph-_F8fvEVxrJ1mEncQRQBhAjNwrOc0Jo58waqo7Aqzxx_GQ/s1600/DSC_1675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO1uVTCfnBdmbywJBisdazWrMXFgsSH7bGJGZLAusaM_NqkILP2BD37djd1NVW02k_otjtMj7rhvrXKPJL30PZ7ph-_F8fvEVxrJ1mEncQRQBhAjNwrOc0Jo58waqo7Aqzxx_GQ/s320/DSC_1675.JPG" width="320" /></a></div>
<br />
Hello, my name is Beckie and I am a Pumpkin Spice Addict. Blame the recent trip to the USA, or the general lack of Pumpkin Spice in the UK, owing to an absence of Autumn (Fall) celebrations (Holidays.) Indeed, with the exception of a PSL (Pumpkin Spice Latte, obvs) in Starbucks, Kings Cross, I haven't seen any commercial versions of Pumpkin Spice since returning from across the pond. However, whilst over there, I almost certainly drove the American School Friend nuts by consuming my bodyweight in pumpkin scones, spiced caramel apple drinks, PSLs, pumpkin scone cookies, pumpkin spice chai lattes, pumpkin macarons and pumpkin spice ice cream (oh yes, that's a thing - they have it in Trader Joe's - the one supermarket I would bring to England if I could.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdX_r6LcgFu4fz048O3McmTdS6Z45w-2QhyphenhyphenzTLHDz_pVuf5sbF2AaVY0CNNSlsol427mz7s3nDICYwwfL7EkSswzicMudibp87HV6kHRlhAzyzO9uiuvi98Puw-KwhYbXfEtBLYA/s1600/DSC_1669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdX_r6LcgFu4fz048O3McmTdS6Z45w-2QhyphenhyphenzTLHDz_pVuf5sbF2AaVY0CNNSlsol427mz7s3nDICYwwfL7EkSswzicMudibp87HV6kHRlhAzyzO9uiuvi98Puw-KwhYbXfEtBLYA/s320/DSC_1669.JPG" width="320" /></a></div>
<br />
Anyway, what I'm trying to say is these bars were extremely well timed in order to reduce withdrawal symptoms (although the sad lack of self-serve Froyo in the South East of England must be remedied posthaste.) They are moist, and light, and beautifully spiced, and went down a treat once my poor, English, Bible Study Group got to grips with a cake containing pumpkin! Apologies for the lack of photographs, I think the brain was still in the USA when I was baking these.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_2tDpeXJmRQNUtpMQ6_u-Wb7XWNWJK_rSspqtrH6z_LVkejUiHvXRvRda8AL1mwHht0GrFysyVLizooX95bcEmpVdovRWRYDrNmuXuiz2v6KC7Ud7OW1dAKIq9koWr5eMQCurQ/s1600/DSC_1670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1_2tDpeXJmRQNUtpMQ6_u-Wb7XWNWJK_rSspqtrH6z_LVkejUiHvXRvRda8AL1mwHht0GrFysyVLizooX95bcEmpVdovRWRYDrNmuXuiz2v6KC7Ud7OW1dAKIq9koWr5eMQCurQ/s320/DSC_1670.JPG" width="320" /></a></div>
<br />
Also - bonus, I'm hosting #CookBlogShare this week, so welcome if you've joined us for the first time, or welcome back if you're a regular! Do scroll down to link up your recipe.<br />
<br />
Recipe (makes one 28x23cm baking tray):<br />
Sponge:<br />
4 large eggs<br />
250ml sunflower oil <br />
360g soft light brown sugar<br />
425g pumpkin puree (from a can)<br />
340g plain flour<br />
2 tsp baking powder<br />
1 tsp bicarbonate of soda<br />
1 tsp ground cinnamon<br />
1 tsp mixed spice<br />
1 tsp salt<br />
Topping:<br />
120g full-fat cream cheese<br />
50g unsalted butter, well softened<br />
200g icing sugar<br />
(they also suggest 30g of toasted dessicated coconut, which I omitted, and just lightly dusted with powdered cinnamon)<br />
Pithy instructions:<br />
Preheat oven to 170C, line baking tray with parchment. Mix together wet ingredients, sieve in dry ingredients, stir well. Pour batter into tin, Bake for ~30 minutes. Set aside to cool.<br />
Cream together cream cheese and butter, mix in icing sugar and beat until fluffy.<br />
Remove cake from tin, smother with icing, slice into squares. Devour.<br />
<br />
#CookBlogShare Linky:<!-- start InLinkz script -->
<br />
<div class="InLinkzContainer" id="575907">
<a href="http://www.inlinkz.com/new/view.php?id=575907" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div>
<script src="//static.inlinkz.com/cs2.js?v=116" type="text/javascript"></script>
<!-- end InLinkz script -->
<br />
<div align="center" style="padding: 5px;">
<br />
<img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" title="CookBlogShare" /></div>
<pre style="background: none; border: none; padding: 0;"><textarea style="background: #f0f0f0; border: solid 1px #cccccc; color: #777777; display: block; font-size: 100%; height: 50px; margin: auto; padding: 7px 0 2px 5px; text-align: left; width: 90%;"><div align="center">
<a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" alt="CookBlogShare" style="border:none;" /></a></div>
</textarea></pre>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a></div>
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com8tag:blogger.com,1999:blog-28201147.post-52383340140878507542015-10-12T21:38:00.003+01:002015-10-12T21:39:46.806+01:00Millefeuille (Great British Bake Off #GBBOBloggers2015)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa4pETTwpLYCNeYIuipee1j-Jf_OtC3u8V_KrqgL_htnol0wzzOimzU5LwQ6u1RZ3vjRWb4OGxAbJcuHrmbywUhMkzkXGXgbbn0EyI8ECE6C9YxFAJiFivYC33Do8qO890QQ3yw/s1600/DSC_1677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa4pETTwpLYCNeYIuipee1j-Jf_OtC3u8V_KrqgL_htnol0wzzOimzU5LwQ6u1RZ3vjRWb4OGxAbJcuHrmbywUhMkzkXGXgbbn0EyI8ECE6C9YxFAJiFivYC33Do8qO890QQ3yw/s320/DSC_1677.JPG" width="320" /></a></div>
<br />
The astute amongst you will notice a picture of a bowl of jam, and then a millefeuille with a distinct absence of raspberry jam. Unfortunately, the brain was left behind in the USA, the body having
only returned from there yesterday morning (hence blog silence for a
couple of weeks.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPr-o2hZceYSwXMiocCr356znFjav9VNdxhDidT77iCRwaZSx_cNRcKBkjwZ_qy7mYUTv1cr1ucgkFJ2fKcFBpBPvMFafyzsI8EjfFlBmjD83XTeIeh9hy-S3X0UGs0YzPM6fHBA/s1600/DSC_1667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPr-o2hZceYSwXMiocCr356znFjav9VNdxhDidT77iCRwaZSx_cNRcKBkjwZ_qy7mYUTv1cr1ucgkFJ2fKcFBpBPvMFafyzsI8EjfFlBmjD83XTeIeh9hy-S3X0UGs0YzPM6fHBA/s320/DSC_1667.JPG" width="320" /></a></div>
<br />
Still, I made all the component parts, as they did on bake off. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QmZ540m1M9SgN4-oT1-KmBbI8I6iK-EXkKygwHWr9tyYRox2eUmrcgeRv-q9qaXMCPAdaS3HHInFXkyJOsIwnSCSpfJz_f7qxnUCoMw76q88hHQCgw94fsIbt7PcuUNQyuUB9w/s1600/DSC_1673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QmZ540m1M9SgN4-oT1-KmBbI8I6iK-EXkKygwHWr9tyYRox2eUmrcgeRv-q9qaXMCPAdaS3HHInFXkyJOsIwnSCSpfJz_f7qxnUCoMw76q88hHQCgw94fsIbt7PcuUNQyuUB9w/s320/DSC_1673.JPG" width="320" /></a></div>
<br />
These are incredibly sweet, rich and creamy - no wonder these were the last technical bake - I imagine even Paul and Mary would have struggled to test more than three.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa4pETTwpLYCNeYIuipee1j-Jf_OtC3u8V_KrqgL_htnol0wzzOimzU5LwQ6u1RZ3vjRWb4OGxAbJcuHrmbywUhMkzkXGXgbbn0EyI8ECE6C9YxFAJiFivYC33Do8qO890QQ3yw/s1600/DSC_1677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa4pETTwpLYCNeYIuipee1j-Jf_OtC3u8V_KrqgL_htnol0wzzOimzU5LwQ6u1RZ3vjRWb4OGxAbJcuHrmbywUhMkzkXGXgbbn0EyI8ECE6C9YxFAJiFivYC33Do8qO890QQ3yw/s320/DSC_1677.JPG" width="320" /></a></div>
<br />
Anyway, here they are, millefeuille for the 2015 Great Bloggers Bake Off Final (<a href="http://www.bbc.co.uk/food/recipes/raspberry_millefeuille_60382">recipe here</a>), which is hosted this week by the <a href="http://www.theboywhocooked.co.uk/bakewell-cake-gbbobloggers2015/">Boy Who Cooked.</a><br />
<br />
<div align="center">
<a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a></div>
Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com7tag:blogger.com,1999:blog-28201147.post-32456268374221551172015-09-22T10:00:00.000+01:002015-09-27T12:26:11.812+01:00Chess Pie - Home Sweet Home Bake Along 45/100 #CookBlogShare<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFqRAivbI8x2I5CXQqAPVIC0QO-89ccqmCYWTOWvR453zsJHui4nZK72doe664E5NG08yBzOrXyMZRSkLbm7EaIsBk7CzL_bLQUhQECKj6BiWbPlUxoKYTCBL1RXsFQeyGWmsaQ/s1600/DSC_1447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFqRAivbI8x2I5CXQqAPVIC0QO-89ccqmCYWTOWvR453zsJHui4nZK72doe664E5NG08yBzOrXyMZRSkLbm7EaIsBk7CzL_bLQUhQECKj6BiWbPlUxoKYTCBL1RXsFQeyGWmsaQ/s320/DSC_1447.JPG" width="320" /></a></div>
<br />
This week I am once again hosting #CookBlogShare, and really looking forward to seeing what everyone makes. I am continuing baking through the Hummingbird Bakery book, Home Sweet Home, and we are finally coming up to halfway through! Please read on for more details, or scroll to the bottom of this post for the linky.<br />
<br />
Somehow I managed to only take the one photo of this bake - I think I was overly distracted by the <a href="http://beckie-a.blogspot.co.uk/2015/09/charlotte-russe-great-british-bake-off.html">Charlotte Russe</a>. Chess Pie is a Deep South pie - the origins of the name are somewhat disputed.<br />
<br />
Essentially it is a tooth-achingly sweet custard (I thought I'd done
something wrong until I read a few blurbs online) with a little cornmeal
to make a caramelised crust, all stuffed in a pastry case. It contains diabetes inducing amounts of sugar and is the opposite of anything "clean" or "healthy" - and my goodness me, is it good.<br />
<br />
Ingredients:<br />
Crust:<br />
110g cold unsalted butter, cubed<br />
225g plain flour, plus extra for dusting<br />
80g caster sugar<br />
1 large egg<br />
Filling:<br />
100g unsalted butter, softened<br />
400g caster sugar<br />
1tsp vanilla extract<br />
4 large eggs<br />
60ml double cream<br />
1 tbsp fine cornmeal<br />
1 tbsp white vinegar.<br />
Pithy instructions:<br />
Pastry: Rub butter into flour, stir in sugar, stir in egg. Bring together into a dough, then into a ball, do not overwork. Wrap in clingfilm and chill for 30mins, then use to line a 23cm diameter pie dish. Chill for another 20 minutes, then bake blind at 170C for 10 minutes, then remove paper and beans and bake for a further 15 minutes. Leave to cool<br />
Filling: Once the pastry is cool - cream together butter, sugar and vanilla extract. Add eggs one at a time and beat in. Stir remaining ingredients together in a jug, then add to butter mixture. Pour filling into pie crust. Bake at 200C for 10 minutes, then turn the oven down to 150C and bake for a further 40-45 minutes, until the pie is just set, with a very slight wobble. The top will crack as it cools - this is okay. Chill in the fridge overnight before serving.<br />
<br />
Next up: Pumpkin Bars<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a></div>
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />
LINKY: <!-- start InLinkz script -->
<br />
<div class="InLinkzContainer" id="565475">
<a href="http://new.inlinkz.com/view.php?id=565475" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a><br />
<br /></div>
<script src="//static.inlinkz.com/cs2.js?v=116" type="text/javascript"></script>
<!-- end InLinkz script -->
Edited to add: if you tweet me @Beckie_A I will retweet your #cookblogshare link.Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com7tag:blogger.com,1999:blog-28201147.post-19098982933879726622015-09-20T19:46:00.001+01:002015-09-21T22:09:55.031+01:00Charlotte Russe - Great British Bake Off (#GBBOBloggers2015)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_JryhS2t77Dm2cNywD4GJwvMJYoXIxpJyaWA1IqEdb8p29vMjVAaFbLGzD69RCzHcRfAMOLjQoiStCOU2siA_PJ-AmAIq1JLfPY4iv2tE6CI38s5dkVONhnWOTVcL2dKkUBE6WQ/s1600/DSC_1454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_JryhS2t77Dm2cNywD4GJwvMJYoXIxpJyaWA1IqEdb8p29vMjVAaFbLGzD69RCzHcRfAMOLjQoiStCOU2siA_PJ-AmAIq1JLfPY4iv2tE6CI38s5dkVONhnWOTVcL2dKkUBE6WQ/s320/DSC_1454.JPG" width="320" /></a></div>
<br />
After <a href="http://beckie-a.blogspot.co.uk/2015/09/bakewell-tart-great-british-bake-off.html">last week's</a> deviation from the technical bake, I've done it again! I'm afraid I lack a rectangular tin, and had no need in my life for a fruitcake with a tennis court on top. Sorry.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDg0att6hsCanDvfQcgweaXVpq9l2_IbxvPZi1HLMhMtVoQxsShLYvbFPa4sGxayIMDDEcMH_adNUkdQPA-ahNcuiAqlZdQ9-TqPbb42TQ2pyYQ90JFh3o0rbsK7Os4DLiIKQ0UQ/s1600/DSC_1439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDg0att6hsCanDvfQcgweaXVpq9l2_IbxvPZi1HLMhMtVoQxsShLYvbFPa4sGxayIMDDEcMH_adNUkdQPA-ahNcuiAqlZdQ9-TqPbb42TQ2pyYQ90JFh3o0rbsK7Os4DLiIKQ0UQ/s320/DSC_1439.JPG" width="320" /></a></div>
<br />
Charlotte Russe, however, sounded far more exciting, more stretching, and more likely to be educational. I was intrigued to note that none of the bakers used a traditional Charlotte mould (looks kind of like a squat metal flowerpot.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuwxxoYtLqnEZU7vl1BTVLafThA1lqX-f7iZ455pIWAy228M3GeeoSCR1nwMZQ1Q4hRWr3NTkuS8gj-5HZQJriFWMGYKL1fXb7xzMSQ6pV9A7R3NcVAGT5UUU9XgHJ-EF4AaiBw/s1600/DSC_1442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyuwxxoYtLqnEZU7vl1BTVLafThA1lqX-f7iZ455pIWAy228M3GeeoSCR1nwMZQ1Q4hRWr3NTkuS8gj-5HZQJriFWMGYKL1fXb7xzMSQ6pV9A7R3NcVAGT5UUU9XgHJ-EF4AaiBw/s320/DSC_1442.JPG" width="320" /></a></div>
<br />
Having spent some time back in Practical Cookery, I was also amused to learn that apparently a Charlotte Russe has sponge fingers at the bottom of the mould (so they appear at the top of dish when it is turned out,) and is just a bavarois surrounded by sponge fingers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSL3OqW5qYQYRYbi1VVQW2h3RUhYOf0zYtA2aPIbB-msA76V4xjzlVBR05z95ZCY5MEeLwGqyt1vJYVFJsgg-n9diDaLrlxkMvoPR0WHtrg3TOU-y930j_yxTnWPBaCGvzj1zwQ/s1600/DSC_1444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSL3OqW5qYQYRYbi1VVQW2h3RUhYOf0zYtA2aPIbB-msA76V4xjzlVBR05z95ZCY5MEeLwGqyt1vJYVFJsgg-n9diDaLrlxkMvoPR0WHtrg3TOU-y930j_yxTnWPBaCGvzj1zwQ/s320/DSC_1444.JPG" width="320" /></a></div>
<br />
The inclusion of a 1/2cm layer of red jelly on top of the bavarois instead of sponge fingers instead is a Charlotte Moscovite. The creations featured on bake off didn't really fit either category!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84vEIdubR7OKEkAM-y-BA-SVcYQg_8lcVWHnvis8zCUgukbqRpTV-XQdZFctBljPWvciiedbYv2zuv9w3b3M73DZX7CJFfecQ3L64LVmb0ZqE9MJ8nn-EwLHLh8QgATKr-XHUHQ/s1600/DSC_1445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84vEIdubR7OKEkAM-y-BA-SVcYQg_8lcVWHnvis8zCUgukbqRpTV-XQdZFctBljPWvciiedbYv2zuv9w3b3M73DZX7CJFfecQ3L64LVmb0ZqE9MJ8nn-EwLHLh8QgATKr-XHUHQ/s320/DSC_1445.JPG" width="320" /></a></div>
<br />
I, therefore, have made a Charlotte Moscovite - the jelly is raspberry and the bavarois is vanilla.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XSKR5Oejaz5-GaLggcyY0G43xylVIkfEXE6ZoK6mt08iGbBQTD0575lQdKjEQNsy8JXL6f0QdXwk4TwcfS66_SJxH9Fj0q9fAwmteyMUPBGOyewtlNyvNXqA3M7J4otqSiVkMA/s1600/DSC_1453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XSKR5Oejaz5-GaLggcyY0G43xylVIkfEXE6ZoK6mt08iGbBQTD0575lQdKjEQNsy8JXL6f0QdXwk4TwcfS66_SJxH9Fj0q9fAwmteyMUPBGOyewtlNyvNXqA3M7J4otqSiVkMA/s320/DSC_1453.JPG" width="320" /></a></div>
<br />
Recipe:<br />
Jelly (adapted from <a href="http://www.olivemagazine.com/recipes/valentine-warners-fresh-raspberry-jelly/3556.html">here</a>):<br />
325g fresh or frozen raspberries<br />
100ml cold water<br />
2 heaped tablespoons caster sugar<br />
7g gelatine<br />
1. Put raspberries, water and sugar into a pan, heat gently, stirring until the sugar dissolves.<br />
2. Bring to the boil, then simmer for 5 to 7 minutes, stirring occasionally to break up the raspberries and stop them sticking (do not blend them or the jelly will be cloudy).<br />
3. Pour the raspberry pulp through a sieve into a jug, and leave to drain briefly. Top the juice up to 300ml, if necessary, with water.<br />
4. Dissolve the gelatine in the juice, then pour the mixture into the base of a charlotte mould, lined with clingfilm, to a depth of about 5mm. Place into fridge and leave to set.<br />
Sponge Fingers (From Practical Cookery by Ceserani and Kinton)<br />
4 eggs, separated<br />
100g caster sugar<br />
100g plain flour<br />
1. Cream the egg yolks and sugar in a bowl until creamy and almost white.<br />
2. Whip the egg whites stiffly.<br />
3. Add a little of the whites to the mixture and cut in.<br />
4. Gradually add the sieved flour and remainder of the whites alternately, mixing as lightly as possible.<br />
5. Place in a piping bag with 1cm plain tube and pipe in 8cm lengths on to baking sheets lined with silicone paper. <i>(I actually piped mine into a lady finger mould tin that I inherited from my grandmother)</i><br />
6. Sprinkle liberally with icing sugar. Rest for 5 minutes,<br />
7. Bake in a moderate hot oven (200-220C) for approx 10 min.<br />
8. Remove from oven and cool on a wire rack. Once cool, and once the jelly is set, line the charlotte mould edges with the sponge fingers.<br />
Bavarois<br />
10g gelatine<br />
2 eggs, separated<br />
50g caster sugar<br />
250ml whole milk<br />
125ml double cream<br />
1 tsp vanilla essence <br />
1. If using leaf gelatine, soak in cold water.<br />
2. Cream the yolks and sugar in a bowl until almost white.<br />
3. Whisk on the milk which has been brought to the boil and the vanilla essence, mix well.<br />
4. Clean the milk saucepan which should be a thick-bottomed one, and return the mixture to it.<br />
5. Return to a low heat and stir continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil. <i>(Interesting tip: If the custard goes too far and starts to scramble, it can be rescued: remove immediately from the heat and blitz with an immersion/handheld blender - this breaks up the protein chains, and restores the mixture to wonderful smoothness again. This may or may not be from experience.)</i><br />
6. Remove from the heat, add the gelatine, stir until dissolved.<br />
7. Pass the mixture through a fine strainer into a clean bowl, leave in a cool place, stirring occasionally until almost setting point.<br />
8. Then fold in the lightly beaten cream.<br />
9. Fold in the stiffly beaten whites. <i>(This bavarois is not suitable for infants, the elderly, pregnant ladies, those with a weak immune system nor the paranoid)</i><br />
10. Leave until the mixture is very nearly set, then pour into the charlotte mould.<br />
11. Chill in the fridge until completely set.<br />
<br />
I'm entering this in #GBBOBloggers2015, which this week is hosted by <a href="http://anorganisedmess.com/food/a-recipe-a-family-favourite-pie-gbbobloggers2015/">An Organised Mess</a><br />
<br />
<div align="center">
<a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a></div>
<br />
<br />
I'm also entering this in #CookBlogShare, which this week is hosted by <a href="http://snaphappybakes.com/fruity-treats-cookblogshare-15th-21st-sept/">Snap Happy Bakes</a><br />
<br />
<div align="center">
<a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" style="border: none;" /></a></div>
Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com16tag:blogger.com,1999:blog-28201147.post-70705682488962224072015-09-19T18:58:00.001+01:002015-09-21T19:26:02.817+01:00Peanut Butter and Jam Pinwheel Cookies - Home Sweet Home Bake Along (44/100)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8OHfv7XFlNrHy8wKO9nO75sFMxOEFF5hCA7FKjEHYMhiN4EG8CGhjqrPqpIDy1OcXID_nT2ZMVggVGg2KYaQluX6a8dvuJEKCZOIA1HyukPuICpa8Sqp3sihqXSnyCxmHd95_Q/s1600/DSC_1430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8OHfv7XFlNrHy8wKO9nO75sFMxOEFF5hCA7FKjEHYMhiN4EG8CGhjqrPqpIDy1OcXID_nT2ZMVggVGg2KYaQluX6a8dvuJEKCZOIA1HyukPuICpa8Sqp3sihqXSnyCxmHd95_Q/s320/DSC_1430.JPG" width="320" /></a></div>
<br />
Despite conceding that these are rather good when dunked in hot chocolate, and acknowledging that they were all consumed when presented at work, I am somewhat underwhelmed by these cookies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegSOoF5bXy-_QJTn4PNlJ2jc3n8tHDUKq3uzT64zQN3rvwZaNFQ4A250EZtrMCKJNI1CgTR4dh6Apyraq7RTqDNbvj5IC0a85IhueRzeypE3zw8YRnNku3t96KDb8W8ZFkm7YaA/s1600/DSC_1415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegSOoF5bXy-_QJTn4PNlJ2jc3n8tHDUKq3uzT64zQN3rvwZaNFQ4A250EZtrMCKJNI1CgTR4dh6Apyraq7RTqDNbvj5IC0a85IhueRzeypE3zw8YRnNku3t96KDb8W8ZFkm7YaA/s320/DSC_1415.JPG" width="320" /></a></div>
<br />
The peanut flavour was lacking and only the cloying taste came across, rather than a good punch of peanut, and the jam was so thin as to be barely there.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i7eboyjPSewKboJ2vGGDHPvzI0gVqTIMid10DfZNZEqyvPwwAwc-G27G7xeuxmbFEFd0u13WVsVZZZw7tmXmpdjaB091kl4buq1XuUBHeKwLVzdkglIP_rb-7bHS20b7-MTyzA/s1600/DSC_1421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8i7eboyjPSewKboJ2vGGDHPvzI0gVqTIMid10DfZNZEqyvPwwAwc-G27G7xeuxmbFEFd0u13WVsVZZZw7tmXmpdjaB091kl4buq1XuUBHeKwLVzdkglIP_rb-7bHS20b7-MTyzA/s320/DSC_1421.JPG" width="320" /></a></div>
<br />
I am a fan of the pinwheel concept, and wonder if this could be adapted to make a vanilla cookie with a speculoos swirl, or even a chocolate cookie with a hazelnut spread swirl?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUnTA8nlNrN86BkSnJzaJUlASOaSa46NMpF0uMwpIDoUQiFsflNsEsYAnHBh73eKGMManptyzZWArU4l4W6AUmjZ-Ypm2LytMKx_ZXp6nFijCR7HMzSVpVpx4C5dimGC65_5aPg/s1600/DSC_1427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUnTA8nlNrN86BkSnJzaJUlASOaSa46NMpF0uMwpIDoUQiFsflNsEsYAnHBh73eKGMManptyzZWArU4l4W6AUmjZ-Ypm2LytMKx_ZXp6nFijCR7HMzSVpVpx4C5dimGC65_5aPg/s320/DSC_1427.JPG" width="320" /></a></div>
<br />
Ingredients:<br />
60g smooth raspberry jam (I used strawberry, because that is what i had in the cupboard)<br />
1 tsp cornflour<br />
100g unsalted butter, softened<br />
100g smooth peanut butter<br />
180g caster sugar<br />
1 large egg<br />
2 tbsp whole milk<br />
340g plain flour<br />
1/2 tsp bicarbonate of soda<br />
1/4 tsp of salt<br />
<br />
Next up: Chess Pie<br />
<br />
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a><br />
<br />
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />
<br />
I am entering this in #CookBlogShare, which this week is hosted by <a href="http://snaphappybakes.com/fruity-treats-cookblogshare-15th-21st-sept/">Hayley at SnapHappyBakes</a><br />
<br />
<br />
<img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" title="CookBlogShare" /><br />
<br />
<br />
<pre style="background: none; border: none; padding: 0;"><textarea style="background: #f0f0f0; border: solid 1px #cccccc; color: #777777; display: block; font-size: 100%; height: 50px; margin: auto; padding: 7px 0 2px 5px; text-align: left; width: 90%;"><div align="center">
<br><br><br><br><a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" alt="CookBlogShare" style="border:none;" /></a></div>
<br><br><br><br></textarea></pre>
<br />
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com2tag:blogger.com,1999:blog-28201147.post-75565510157696222382015-09-17T21:53:00.002+01:002015-09-17T21:55:35.212+01:00Chocolate Malt Cake - Home Sweet Home Bake Along (43/100)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwXF2TO9IWh7BOOoLzbyTK5hFBw2d-fUNKuTdKPhKWB1N9zisP035ffqqH9PkBNEPVRFIo2m7QjbnmT02V_1uYniJjAzXygbxltMVUsYQVKewp9mQp6P2uS7Rio7sQq8o2HL1Qg/s1600/DSC_1382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwXF2TO9IWh7BOOoLzbyTK5hFBw2d-fUNKuTdKPhKWB1N9zisP035ffqqH9PkBNEPVRFIo2m7QjbnmT02V_1uYniJjAzXygbxltMVUsYQVKewp9mQp6P2uS7Rio7sQq8o2HL1Qg/s320/DSC_1382.JPG" width="320" /></a></div>
<br />
Well, this went down a treat. Rich and decadent, this cake is basically what a Malteaser would taste like if it became a cake, but better (if such a thing is possible.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTACJAnF3lGnBFte9_fTPMT9hlRIsMArkHSnKx8jM5oxkUIinNHFUzPEcGRl-MSYprsOiZ9V72xvEbGV12mizVg-988Q7bZe-JygCTjgqyWRMYedFX1eDik4FCpcTVy0eqEydBA/s1600/DSC_1372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTACJAnF3lGnBFte9_fTPMT9hlRIsMArkHSnKx8jM5oxkUIinNHFUzPEcGRl-MSYprsOiZ9V72xvEbGV12mizVg-988Q7bZe-JygCTjgqyWRMYedFX1eDik4FCpcTVy0eqEydBA/s320/DSC_1372.JPG" width="320" /></a></div>
<br />
I found the cake layers themselves a little dry, but the fudge sauce and the thick frosting (which was naturally present in profligate quantities) more than made up for this.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvENK_QgiTX2zp_wJr5Gw4MiGuYNHCFpX4I1WIaSwa-OXCLO12-NjJoYwPmEUnwlUtWNfHgJcFJpRRCmL233Ohq8m8y22IDHoZDJjM4g1XsGjSG9d8BJ6Uu3XvM4jEKcDt-6giQ/s1600/DSC_1375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvENK_QgiTX2zp_wJr5Gw4MiGuYNHCFpX4I1WIaSwa-OXCLO12-NjJoYwPmEUnwlUtWNfHgJcFJpRRCmL233Ohq8m8y22IDHoZDJjM4g1XsGjSG9d8BJ6Uu3XvM4jEKcDt-6giQ/s320/DSC_1375.JPG" width="320" /></a></div>
<br />
<span id="goog_616980967"></span><span id="goog_616980968"></span><br />
The fudge sauce is a nice thing to have up the sleeve - I'm pretty sure it would make an amazing ice cream sauce!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPwo0s2AKxBG8y-ksaLHV5Mp11rrrixlmm7BCuWVV4HHgIK2ievKppH824xmaB7EutE2MNDPOAHjJOS6ZJWxyRz4hEpf_bKgWIRDvwphN_KukdYgvgHa6p0SAnn54V82GmANwjg/s1600/DSC_1376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPwo0s2AKxBG8y-ksaLHV5Mp11rrrixlmm7BCuWVV4HHgIK2ievKppH824xmaB7EutE2MNDPOAHjJOS6ZJWxyRz4hEpf_bKgWIRDvwphN_KukdYgvgHa6p0SAnn54V82GmANwjg/s320/DSC_1376.JPG" width="320" /></a></div>
<br />
It disappeared faster than almost any other cake I have presented to my colleagues, which is high praise indeed. A Hummingbird star, this one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_Cz10ZTZ-2Q1Bhaz0MG6fZZ46QK-TLl1J1esfdnfdC3-5Cboqy8w47WKxnX1gnKi8mu6e-zTV98xK2h_3s4Ef-I0WI6pZY5j2ERnDcBqExd2LMq3nukFv5mvDIkfHewWF3WPCw/s1600/DSC_1379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_Cz10ZTZ-2Q1Bhaz0MG6fZZ46QK-TLl1J1esfdnfdC3-5Cboqy8w47WKxnX1gnKi8mu6e-zTV98xK2h_3s4Ef-I0WI6pZY5j2ERnDcBqExd2LMq3nukFv5mvDIkfHewWF3WPCw/s320/DSC_1379.JPG" width="320" /></a></div>
<br />
Ingredients:<br />
Chocolate Fudge Sauce:<br />
30g dark chocolate<br />
20g cocoa powder<br />
1/4 tsp salt<br />
100g golden syrup<br />
25g caster sugar<br />
60ml double cream<br />
Sponge:<br />
120g unsalted butter, softened<br />
300g caster sugar<br />
3 large eggs<br />
115ml buttermilk<br />
40ml sunflower oil<br />
1 tsp vanilla extract<br />
160g plain flour<br />
70g cocoa powder<br />
1&1/2 tsp baking powder<br />
1 tsp salt<br />
Frosting (far too much)<br />
900g icing sugar, sifted<br />
150g unsalted butter, softened<br />
300g full-fat cream cheese<br />
240ml double cream<br />
120g malt powder (horlicks)<br />
Decoration<br />
70g Malteasers, roughly crushed, plus a further 25-30g whole malteasers<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHo98vW7ImbI1NHw4ZJxCdSugZNRCDC6aaM8CRXEMDwRaUfaC1294Fafh9rsF8Y3Clq94NrRh-6fxd-aK4XusP9nSThyKr6K6hAHM3ByC74w2-Rvum6Emo7HE14BRFLQ-G3lgu8A/s1600/DSC_1384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHo98vW7ImbI1NHw4ZJxCdSugZNRCDC6aaM8CRXEMDwRaUfaC1294Fafh9rsF8Y3Clq94NrRh-6fxd-aK4XusP9nSThyKr6K6hAHM3ByC74w2-Rvum6Emo7HE14BRFLQ-G3lgu8A/s320/DSC_1384.JPG" width="320" /></a></div>
<br />
Next up: Peanut Butter and Jam Pinwheel Cookies<br />
<br />
<br />
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a><br />
<br />
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />
<br />
I am entering this in #CookBlogShare, which this week is being hosted by <a href="http://www.hijackedbytwins.com/2015/09/cook-blog-share.html">Hijacked By Twins</a><a href="http://kerrycooks.com/cookblogshare-challenge/"> </a><br />
<br />
<div align="center" style="padding: 5px;">
<br />
<br /></div>
<br />
I am entering this in #CookBlogShare, which this week is hosted by <a href="http://snaphappybakes.com/fruity-treats-cookblogshare-15th-21st-sept/">Hayley at SnapHappyBakes</a><br />
<br />
<img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" title="CookBlogShare" /><br />
<br />
<br />
<pre style="background: none; border: none; padding: 0;"><textarea style="background: #f0f0f0; border: solid 1px #cccccc; color: #777777; display: block; font-size: 100%; height: 50px; margin: auto; padding: 7px 0 2px 5px; text-align: left; width: 90%;"><div align="center">
<br><br><br><a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" alt="CookBlogShare" style="border:none;" /></a></div>
<br><br><br></textarea></pre>
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com4tag:blogger.com,1999:blog-28201147.post-22802391001840811622015-09-13T18:59:00.000+01:002015-09-13T18:59:38.744+01:00Bakewell Tart - Great British Bake Off (#GBBOBloggers2015)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LMbCpWnRoLYonnqywC4xfUuV4LLBI3Kkxbu37LzuxMKuoFS2rD1Vun7t5OPJac1tRR1DxQYskTgGmo0YP0mYI9SH0uCb1gEBdMaLnetrh5kCq3YdBQSNomWOfh6LGOfROBESaw/s1600/DSC_1413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LMbCpWnRoLYonnqywC4xfUuV4LLBI3Kkxbu37LzuxMKuoFS2rD1Vun7t5OPJac1tRR1DxQYskTgGmo0YP0mYI9SH0uCb1gEBdMaLnetrh5kCq3YdBQSNomWOfh6LGOfROBESaw/s320/DSC_1413.JPG" width="320" /></a></div>
<br />
In a break from tradition, I have controversially not made the technical bake this week! I'm afraid I wasn't prepared to pay £6 for the mastic and then some more money for the mahlepi, since I very much doubt they will be required for anything else I would want to bake (pine disinfectant isn't a flavour I am fond of)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT73-ICIURQJTs6MDeg6URWGTLxm9jJ2IrsS9_8tnKo19XM5yPzlGl6rkMom9pCG77zYrH0iKqY8IPzaynb4w307hHQpFP34i75pRZp1RsIWyv9VPJaWIoi2LHVjpSZ9NZ6XF0tg/s1600/DSC_1399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT73-ICIURQJTs6MDeg6URWGTLxm9jJ2IrsS9_8tnKo19XM5yPzlGl6rkMom9pCG77zYrH0iKqY8IPzaynb4w307hHQpFP34i75pRZp1RsIWyv9VPJaWIoi2LHVjpSZ9NZ6XF0tg/s320/DSC_1399.JPG" width="320" /></a></div>
<br />
I was also (controversially) rather unimpressed with the technical this week - there was no testing of skill, just a really random item to make, with no interesting techniques, just weird ingredients.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlkMMlJ6itMj8vQFt4ksF9nbazgnXLzwZF2f3k9i0wHjQ_1TwVnJwtzKgBB7yY-UMz_Bmosb5FWPBDy3UV78v5O_sPdy2wWD2nvL1tTWDXeH9REWLIsPSvHYH9SskdJzIHKN1uw/s1600/DSC_1402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlkMMlJ6itMj8vQFt4ksF9nbazgnXLzwZF2f3k9i0wHjQ_1TwVnJwtzKgBB7yY-UMz_Bmosb5FWPBDy3UV78v5O_sPdy2wWD2nvL1tTWDXeH9REWLIsPSvHYH9SskdJzIHKN1uw/s320/DSC_1402.JPG" width="320" /></a></div>
<br />
Anyway, I decided to make the Signature Bake instead - a frangipane tart. The most well-known of the frangipane tarts, is of course, the Bakewell Tart. I'm a big fan of Bakewells, and had never made one, so it was a perfect opportunity.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNV6gN48lNWJ0Pxcd7jeM1vGN4SUoPwoSIBl_cWIrJOTfPibsQ4Vcu3y6ZEEadQBMeksjwvLEJPXQ5r0C5R9d_P-t-sI8V_N5k1sgWDaNYydF6aU9lXXrXQu__JWZoKs-QtkmOQ/s1600/DSC_1410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNV6gN48lNWJ0Pxcd7jeM1vGN4SUoPwoSIBl_cWIrJOTfPibsQ4Vcu3y6ZEEadQBMeksjwvLEJPXQ5r0C5R9d_P-t-sI8V_N5k1sgWDaNYydF6aU9lXXrXQu__JWZoKs-QtkmOQ/s320/DSC_1410.JPG" width="320" /></a></div>
<br />
The recipe is from "Practical Cookery," which is technically a text book for professional cookery that my dear grandmother gave me before I went off to university - and it has stood me in much better stead than all of the "student cookbooks" I had.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEbpv7ati0TFY_zhTgXSIvseOeToVsGMTGAQOJPctz58i23Id4rzzLu-LSXMv9cDgTt6w6dLqFvMGv0CbM67o8oH8j2643fLkHxtFwep12pMiWc2gcfCPdHfRt-V0pwpSFlRZPw/s1600/DSC_1417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEbpv7ati0TFY_zhTgXSIvseOeToVsGMTGAQOJPctz58i23Id4rzzLu-LSXMv9cDgTt6w6dLqFvMGv0CbM67o8oH8j2643fLkHxtFwep12pMiWc2gcfCPdHfRt-V0pwpSFlRZPw/s320/DSC_1417.JPG" width="320" /></a></div>
<br />
Ingredients<br />
Sugar Pastry:<br />
1 egg<br />
50g sugar<br />
125g butter (softened)<br />
200g flour<br />
pinch of salt<br />
1. Taking care not to over soften, cream the egg and sugar<br />
2. Add the butter and mix for a few seconds<br />
3. Gradually incorporate the sieved flour and salt<br />
4. Mix lightly until smooth.<br />
5. Allow to rest in a cool place <i>(ie the fridge)</i> before using.<br />
Tart:<br />
50g raspberry jam <i>(I actually used homemade 'hedgerow' jelly)</i><br />
100g butter<br />
100g caster sugar<br />
2 eggs<br />
80g ground almonds<br />
30g flour<br />
1/2 tsp almond essence <br />
50g apricot glaze<br />
35g icing sugar<br />
1. Line a flan ring using three-quarters of the paste, rolled to 2mm thick.<br />
2. Pierce the bottom with a fork and spread with the jam.<br />
3. Cream the butter and sugar, gradually beat in the eggs. Mix in the almond essence, followed by the ground almonds and flour, mix lightly. Spread this over the jam.<br />
4. Roll the remaining paste, cut into neat 1/2cm strips and arrange neatly criss-cross on the frangipane, trim off surplus paste.<br />
5. Brush with eggwash.<br />
6. Bake in a moderately hot oven (200-220C) for 30-40 minutes.<br />
7. Brush with hot apricot glaze, then leave to cool.<br />
8. When cooled brush over with very thin water icing.<br />
<br />
I am entering this into #GBBOBloggers2015, which this week is being hosted by <a href="http://www.nobodysaiditwaseasy.co.uk/">Stacey</a><br />
<br />
<div align="center">
<a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a></div>
<br />
<br />
I'm also entering this into #CookBlogShare, which is being hosted by <a href="http://www.hijackedbytwins.com/2015/09/bakingwithvegetables-parragon-cookbooks.html#more">Kirsty</a><br />
<div align="center">
<br />
<br />
<a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" style="border: none;" /></a></div>
<br />
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com6tag:blogger.com,1999:blog-28201147.post-63915516771079584212015-09-06T18:44:00.002+01:002015-09-06T18:44:46.701+01:00Gluten Free Pita Breads - Great British Bake Off (#GBBOBloggers2015)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZIgu1yf7inT2BcpI7CkWFfBfxEKbIwtWbUbwLjgw5Wi8lfCICYRkDwD1Py94mrxDkseKMh9T00_H4EQ0zXol8LqBmGBsRXYPj_OJSr1FHae_ddOereh3ENfHvYX50z5RgAp3Xg/s1600/DSC_1370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZIgu1yf7inT2BcpI7CkWFfBfxEKbIwtWbUbwLjgw5Wi8lfCICYRkDwD1Py94mrxDkseKMh9T00_H4EQ0zXol8LqBmGBsRXYPj_OJSr1FHae_ddOereh3ENfHvYX50z5RgAp3Xg/s320/DSC_1370.JPG" width="320" /></a></div>
<br />
Having missed the deadline <a href="http://beckie-a.blogspot.co.uk/2015/09/spanische-windtorte-great-british-bake.html">last week</a>, I am determined not to this week!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZcMUjxVJhPYrVuyVa5IvwqH7yYxwA1odurN7nCTWUfhZarefxdZXvXX8yLeufGVdGo2vqBS7dZfT5Ub6EqeWZsyb7-NcXDflb0EeTA-HJGplFPQvYz6gISdAZyaVzv3SeB-xeg/s1600/DSC_1354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZcMUjxVJhPYrVuyVa5IvwqH7yYxwA1odurN7nCTWUfhZarefxdZXvXX8yLeufGVdGo2vqBS7dZfT5Ub6EqeWZsyb7-NcXDflb0EeTA-HJGplFPQvYz6gISdAZyaVzv3SeB-xeg/s320/DSC_1354.JPG" width="320" /></a></div>
<br />
<span id="goog_593802093"></span><span id="goog_593802094"></span><br />
These were surprisingly good, and if someone had served them to me, without saying what they were, I doubt I would have realised that the subtle difference was that they were gluten free. The nigella seeds provide a nice bite and flavour, and take them from pita almost to the realms of naan breads.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEMJTbhrHRbvUOaEX9JIPNefhJtrNfrSZnDPkdUz1BOeiMy1msxxL9DD25mhhTggNc7C2onw6__zB5PcmCZt4SZHuZ2-cMkd7rPoWTWf1_lCVm4zMyAVjEKHumbw5zlepRG3hYg/s1600/DSC_1355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEMJTbhrHRbvUOaEX9JIPNefhJtrNfrSZnDPkdUz1BOeiMy1msxxL9DD25mhhTggNc7C2onw6__zB5PcmCZt4SZHuZ2-cMkd7rPoWTWf1_lCVm4zMyAVjEKHumbw5zlepRG3hYg/s320/DSC_1355.JPG" width="320" /></a></div>
<br />
Even though all of my breads were made, shaped and baked in the same way, 5 made pockets, but 3 didn't. I cannot explain this.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC48tgp8yelE4qiaUPbj0DFLjb50a6xYqe3ECXcF3v941IyTeamvvcHMBKUt5pgziIh2DcWIf3TZxuY1WI4QF21OvK1lZ7DKuL1xUBEIVjHG7ulXZBEZC7IN2FV5A1bTmum55QXQ/s1600/DSC_1357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC48tgp8yelE4qiaUPbj0DFLjb50a6xYqe3ECXcF3v941IyTeamvvcHMBKUt5pgziIh2DcWIf3TZxuY1WI4QF21OvK1lZ7DKuL1xUBEIVjHG7ulXZBEZC7IN2FV5A1bTmum55QXQ/s320/DSC_1357.JPG" width="320" /></a></div>
<br />
<br />
Also, I only made 1/3 of the recipe, and it still made 8 standard sized pita breads! I couldn't find psyllium powder, I used intact husks, which worked exactly the same.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrlQ6hbIBQBkAwyPFurqz1q3AJCUtKFGv0fBE2bCJtVgVtBzVRTVXheiqAU9JLgrIuZ_j1H2eYSrgAJmitOe6Bm_nAKetNf92nEGX4PUk4fCifh6piBgjruGXYN8KHoVR1HQkRw/s1600/DSC_1363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrlQ6hbIBQBkAwyPFurqz1q3AJCUtKFGv0fBE2bCJtVgVtBzVRTVXheiqAU9JLgrIuZ_j1H2eYSrgAJmitOe6Bm_nAKetNf92nEGX4PUk4fCifh6piBgjruGXYN8KHoVR1HQkRw/s320/DSC_1363.JPG" width="320" /></a></div>
<br />
Recipe (From <a href="http://www.bbc.co.uk/food/recipes/gluten-free_pitta_bread_09625">BBC Food</a>)<br />
<br />
Ingredients<br />
30g/1oz psyllium powder<br />
750g/1lb 10oz gluten-free bread flour blend, plus extra for flouring<br />
3 tbsp nigella seeds<br />
15g/½oz sugar<br />
1 tbsp salt<br />
21g/¾oz instant yeast<br />
3 large free-range eggs<br />
1 tbsp white wine vinegar<br />
6 tbsp olive oil<br />
Method:<br />
1. Mix the psyllium powder with 300ml/10fl oz water. Set aside to allow the mixture to thicken.<br />
2. Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the eggs into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add about 300ml/10fl oz water - you may not need it all, although the dough should be soft and slightly sticky.<br />
3. Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours, or until doubled in size.<br />
4. Heat the oven to 220C/200C Fan/Gas 9 and place 3 heavy baking trays in the oven to heat up.<br />
5. Dust your work surface with flour. Divide the dough into 12 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick.<br />
6. Remove the baking tray from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel - this helps keeps them soft.<br />
<br />
I am entering this in #GBBOBloggers 2015 and #CookBlogShare, which this week are both being hosted by Kirsty at <a href="http://hijackedbytwins.com/">Hijacked By Twins</a><br />
<br />
<div align="center">
<br />
<a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" style="border: none;" /></a></div>
<br />
<br />
<div align="center">
<a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a></div>
Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com6tag:blogger.com,1999:blog-28201147.post-29080136444183823002015-09-03T20:54:00.001+01:002015-09-03T20:55:16.021+01:00Custard Cream Cupcakes - Home Sweet Home Bake Along (42/100)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNveompIVnbYr7w9SNxNMx33c5PpbZEo21Jf2qXpSv1dCEe6sihIVQP45dzfxM4-j-Wl_m5-O9w_Tml4u52_SiNOtudb5lAlxF8AQFuab7F6LurgXlfDiVDVC0pVNZTzj1qVZt6g/s1600/DSC_1353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNveompIVnbYr7w9SNxNMx33c5PpbZEo21Jf2qXpSv1dCEe6sihIVQP45dzfxM4-j-Wl_m5-O9w_Tml4u52_SiNOtudb5lAlxF8AQFuab7F6LurgXlfDiVDVC0pVNZTzj1qVZt6g/s320/DSC_1353.JPG" width="320" /></a></div>
<br />
The cupcakes are definitely the best things in this book, always fun and a little bit quirky.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5HawOdG0ADVTcBsCHu2ntLxENLDfJF3jOWCOYIn6iosUQQhx1td5uE7iflEluNXpDCg_raUtu3SFPGnvyUy0m7_Vu_CCpkWN-eVabXoe4kjvP-Ikj9DJj0t7WtwQAqSVhcTpjw/s1600/DSC_1317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5HawOdG0ADVTcBsCHu2ntLxENLDfJF3jOWCOYIn6iosUQQhx1td5uE7iflEluNXpDCg_raUtu3SFPGnvyUy0m7_Vu_CCpkWN-eVabXoe4kjvP-Ikj9DJj0t7WtwQAqSVhcTpjw/s320/DSC_1317.JPG" width="320" /></a></div>
<br />
The recipes seem to be exactly what is in the shops, which does explain the sometimes strange quantities - as if a bulk recipe has been scaled down as small as it would go. The custard inside these cupcakes rather delighted certain colleagues, and is definitely a fun surprise!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQqdSt6wZ2cb-Bn3TVNVRLad_BOz31FrpKkGRUFS3ivwkHRFc3aObx1JtPT9822Lb6vDBbFz6XrxDAjDYOpupCEsdq3k0fgTFdsx8Mux2dsfK7j6RtwD089vDaJQrYH1TKz_JIA/s1600/DSC_1335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQqdSt6wZ2cb-Bn3TVNVRLad_BOz31FrpKkGRUFS3ivwkHRFc3aObx1JtPT9822Lb6vDBbFz6XrxDAjDYOpupCEsdq3k0fgTFdsx8Mux2dsfK7j6RtwD089vDaJQrYH1TKz_JIA/s320/DSC_1335.JPG" width="320" /></a></div>
<br />
These cupcakes aren't a quick fix due to their many elements, but they are worth it. The unusual method of mixing the dry ingredients and butter before adding the liquid, plus the tablespoon of baking powder makes a lovely soft and moist cupcake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6PBQpWQ_DbRM84Y3emXBxikA6M5TLIk21K5q1DtOO_b6M1rMhLnUvZdPa3Og1UHj_OHqwh7DBo45WtYAiigxbTb4EVYvXFrs66ttccqZLcHCX5CGXAWWR5tKaOQwEw1J1sckZQ/s1600/DSC_1336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6PBQpWQ_DbRM84Y3emXBxikA6M5TLIk21K5q1DtOO_b6M1rMhLnUvZdPa3Og1UHj_OHqwh7DBo45WtYAiigxbTb4EVYvXFrs66ttccqZLcHCX5CGXAWWR5tKaOQwEw1J1sckZQ/s320/DSC_1336.JPG" width="320" /></a></div>
<br />
Ingredients:<br />
For the Custard Cream Biscuits (this dough is so soft it was easier to spread it rather than roll it, it may need chilling in the fridge):<br />
100g unsalted butter, softened<br />
140g caster sugar<br />
1 egg<br />
200g plain flour<br />
1/4tsp cream of tartar<br />
For the sponge:<br />
70g unsalted butter, softened<br />
210g plain flour<br />
250g caster sugar<br />
1 tbsp baking powder<br />
1/2 tsp salt<br />
210ml whole milk<br />
2 large eggs<br />
1tsp vanilla extract<br />
For the custard<br />
220ml whole milk<br />
2 large egg yolks<br />
1 tsp vanilla extract<br />
40g caster sugar<br />
15g plain flour<br />
15g cornflour<br />
For the Frosting<br />
660g icing sugar, sifted<br />
210g unsalted butter, softened<br />
60ml whole milk<br />
1 tsp vanilla extract<br />
a few drops yellow liquid food colouring (I omitted this)<br />
<br />
Next up: Chocolate Malt Cake<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a><br />
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />
I am entering this in #CookBlogShare, which this week is being hosted by <a href="http://www.hijackedbytwins.com/2015/09/cook-blog-share.html">Hijacked By Twins</a><a href="http://kerrycooks.com/cookblogshare-challenge/"> </a><br />
<div align="center" style="padding: 5px;">
<br />
<img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" title="CookBlogShare" /></div>
<br />
<pre style="background: none; border: none; padding: 0;"><textarea style="background: #f0f0f0; border: solid 1px #cccccc; color: #777777; display: block; font-size: 100%; height: 50px; margin: auto; padding: 7px 0 2px 5px; text-align: left; width: 90%;"><div align="center">
<br><br><a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" alt="CookBlogShare" style="border:none;" /></a></div>
<br><br></textarea></pre>
Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com3tag:blogger.com,1999:blog-28201147.post-334045232574781862015-09-01T20:52:00.000+01:002015-09-01T20:52:46.909+01:00Spanische Windtorte - Great British Bake Off (#GBBOBloggers2015)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkswbGmfTcLgmbdaHVc_T4083jmMvoSIK_hB5u3ke4cDRq8tHJuR5dLQrB9vewCMoNUXDUq8Qx-tOpcl_pLfYRBIEInrY_q3ZZrmATLIMu-oMG76Kod393sakq4sHOUhozVWSGAg/s1600/DSC_1331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkswbGmfTcLgmbdaHVc_T4083jmMvoSIK_hB5u3ke4cDRq8tHJuR5dLQrB9vewCMoNUXDUq8Qx-tOpcl_pLfYRBIEInrY_q3ZZrmATLIMu-oMG76Kod393sakq4sHOUhozVWSGAg/s320/DSC_1331.JPG" width="320" /></a></div>
<br />
Sadly I'm too late to link this up to <a href="http://www.mummymishaps.co.uk/2015/09/gbbo-bloggers-2015-round-up-week-4-desserts.html">#GBBOBloggers2015</a> for desserts week (*sob* bank holiday threw me off,) but I'm rather proud of it, so here it is.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-s_TMHUjQtaliN5R10Q3vkcP92O-MBGNsGvXOdyJL3-SN1BzpcXxnnL0SJBtv3DJYIkM-1snCODAtGfccS3caIRmQM_E7ZA-q5D73LyMY15KDuyGMJzrc5UlY4NczDxk-feA0Q/s1600/DSC_1320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-s_TMHUjQtaliN5R10Q3vkcP92O-MBGNsGvXOdyJL3-SN1BzpcXxnnL0SJBtv3DJYIkM-1snCODAtGfccS3caIRmQM_E7ZA-q5D73LyMY15KDuyGMJzrc5UlY4NczDxk-feA0Q/s320/DSC_1320.JPG" width="320" /></a></div>
<br />
It turns out that a fan oven is rather helfpul in making meringues, as they otherwise don't dry properly and have a tan on top and bottom, as I discovered in my non-fan oven.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHLnXW06G62L6FIt7w-GsF-gvUbKwnv2OPU3S3kXkXjX8SnLiLTItq9neV-hI4EIzLdjguoahdZdOQGT0b_ACF0r3A4rbH7W1SivrQbAGxL_ivwx3ryhK5uGb9xKEfU4y0I_zvA/s1600/DSC_1324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHLnXW06G62L6FIt7w-GsF-gvUbKwnv2OPU3S3kXkXjX8SnLiLTItq9neV-hI4EIzLdjguoahdZdOQGT0b_ACF0r3A4rbH7W1SivrQbAGxL_ivwx3ryhK5uGb9xKEfU4y0I_zvA/s320/DSC_1324.JPG" width="320" /></a></div>
<br />
However, swiss meringue piping can hide a multitude of errors, which is good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjIZcVPdLaTxE0o8HfQjWY0YTc2Fc2cYb7UMQ5kbjHLaCBo1wtNgXrQS8swHDuDEteKelb-QQqtPf9vNCDwVnacFWDDJqjFGiEyokBdCFGOQH7uGp1uxuia9J4dFspF2eWHmCag/s1600/DSC_1328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjIZcVPdLaTxE0o8HfQjWY0YTc2Fc2cYb7UMQ5kbjHLaCBo1wtNgXrQS8swHDuDEteKelb-QQqtPf9vNCDwVnacFWDDJqjFGiEyokBdCFGOQH7uGp1uxuia9J4dFspF2eWHmCag/s320/DSC_1328.JPG" width="320" /></a></div>
<br />
I made a half size version, as that is otherwise an awfully large quantity of meringues and cream. Even with the reduced quantity there were leftovers despite 6 adults having good sized slices!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukDa_qYEdc8qKWEA0myPC7-GjcQrsGbb0jnRt5xt3pQxgPgGyNohZvxhcs03dwjLaauu83lL9Xx-eKRkX3JKHD72t4UC_m4YUcHAQp0cPql-mJwXIrToz7mjPH9yxhd3lT2f4Hw/s1600/DSC_1330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukDa_qYEdc8qKWEA0myPC7-GjcQrsGbb0jnRt5xt3pQxgPgGyNohZvxhcs03dwjLaauu83lL9Xx-eKRkX3JKHD72t4UC_m4YUcHAQp0cPql-mJwXIrToz7mjPH9yxhd3lT2f4Hw/s320/DSC_1330.JPG" width="214" /></a></div>
<br />
Recipe <a href="http://www.bbc.co.uk/food/recipes/spanische_windtorte_64745">From BBC Food</a><br />
Ingredients (for half)<br />
For the French meringue shell<br />
4 large free-range egg whites<br />
1/4 tsp cream of tartar<br />
235g caster sugar<br />
For the fondant violets<br />
10g dusky lavender ready-to-roll icing<br />
10g deep purple ready-to-roll icing<br />
5g/¼oz yellow ready-to-roll icing<br />
For the Swiss meringue decoration<br />
2 large free-range egg whites<br />
125g caster sugar<br />
For the filling<br />
300ml double cream<br />
25g icing sugar, plus extra for dusting<br />
1/2 tsp orange blossom water<br />
200g strawberries, roughly chopped<br />
100g/7oz raspberries<br />
<br />
Preparation method<br />
1. Line 3 large baking trays with baking parchment. Draw 2 x 14cm circles on 2 of the trays and <br />
1 x 14cm circle on 1 of the trays. (You should end up with 5 x 14cm circles). Preheat the oven <br />
to 120C/100C Fan/Gas ½.<br />
2. For the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and <br />
whisk with an electric mixer on high speed until the whites form stiff peaks. Add the caster sugar, a <br />
tablespoon at a time, whisking continuously to make a thick, glossy meringue.<br />
3. Spoon two-thirds of the meringue into a piping bag fitted with a 1.5cm/?in plain nozzle. Pipe a thick <br />
ring inside one of the circles on the baking tray and continue spiraling until the entire circle is filled<br />
Repeat with a second circle. These create the base and the top of the meringue cake.<br />
4.Repeat the process with the 3 remaining circles, except don't fill in the circles, so that you have <br />
three hoops of meringue - these create the sides of the meringue shell. Bake for 45 minutes. Remove from <br />
the oven and leave to cool.<br />
5. Meanwhile, make the fondant violets. For each fondant violet, roll 2 little pieces of dusky lavender <br />
fondant and 3 small pieces of deep purple lavender into small balls (about the size of an orange pip). <br />
Dust 2 pieces of greaseproof paper with icing sugar and place the balls of fondant between the sheets of <br />
greaseproof and flatten each ball out with your fingers, to a thin circle, approximately 1cm/½in in <br />
diameter - these form the petals. Roll a tiny piece of yellow fondant into 3 tiny balls, to form the <br />
stamens.<br />
6. Using a small paintbrush and a tiny amount of water, stick the petals and stamens together to form a <br />
violet, with the 2 dusky lavender petals at the top, 2 dark purple petals below them and the remaining <br />
dark purple petal on the bottom, in the middle. Press the yellow stamens into the centre. Repeat to make <br />
7 violets. Leave to dry on greaseproof paper for at least 1 hour.<br />
7. When the meringues are dry, gently slide 1 of the cooked, filled meringues onto a 30cm/12in heatproof <br />
(to 120C) serving plate. Spoon the remaining meringue into the piping bag and pipe 8 blobs of meringue, <br />
evenly spaced around the edge of the circle. Place 1 of the meringue hoops on top and press down very <br />
gently to stick the hoop to the base.<br />
8. Repeat the process with the remaining 2 hoops of meringue. Roughly pipe the remaining one-third of <br />
meringue around the sides to disguise the hoops. Using a spatula smooth out the meringue so that the <br />
sides are smooth and straight and look like a cake. Bake on the serving plate for 45 minutes. Remove <br />
from the oven and leave to cool.<br />
9. For the Swiss meringue decoration, set a large mixing bowl over a pan of gently simmering water. <br />
Tip the egg whites and sugar into the bowl and whisk until the sugar is dissolved and the meringue <br />
reaches 70C on a sugar thermometer.<br />
10. Remove from the heat and continue whisking until cool and stiff. Spoon the meringue into a piping bag <br />
fitted with a large star nozzle. Pipe a pretty border around the base, the middle and the top edge of the <br />
meringue shell. Pipe a border around the outside edge and the middle of the filled meringue circle that <br />
will become the lid. Bake for 30 minutes. Remove from the oven and leave to cool.<br />
11. For the filling, whip the cream and icing sugar together in a bowl until soft peaks form when the <br />
whisk is removed from the bowl. Whisk in the orange blossom water and gently fold in the strawberries <br />
and raspberries. Spoon into the cooled meringue cake shell. Top with the meringue lid.<br />
12. To decorate, use tiny blobs of meringue to stick 6 violets around the middle piped border on the <br />
sides of the cake,and 1 violet in the centre of the top of the cake. Serve immediately.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8klz_GwkbPY4XQUg4X_Z7VQXm-IMGJt_zOLPIDHW6kww2LLsjuf1ZG3-6aK5PMNkJLYmzfakx50erGOxLjb8vhNvA71Q0MjHt_cuvBsg0gG2OGRlYR3JF8IWbugugWUUSdwLKA/s1600/DSC_1332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8klz_GwkbPY4XQUg4X_Z7VQXm-IMGJt_zOLPIDHW6kww2LLsjuf1ZG3-6aK5PMNkJLYmzfakx50erGOxLjb8vhNvA71Q0MjHt_cuvBsg0gG2OGRlYR3JF8IWbugugWUUSdwLKA/s320/DSC_1332.JPG" width="320" /></a></div>
<br />
I'm entering this in #CookBlogShare hosted by <a href="http://www.hijackedbytwins.com/2015/09/cook-blog-share.html">Kirsty from Hijacked by Twins</a><br />
<div align="center">
<br />
<a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" style="border: none;" /></a></div>
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com6tag:blogger.com,1999:blog-28201147.post-56042165256404692422015-08-23T20:03:00.002+01:002015-08-23T20:03:36.605+01:00Baguettes - Great British Bake Off (#GBBOBloggers2015)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPckngbWLyGRVBevqdvvU4mogLA_2ZfE2aO8mf0Q_OU0o8hRNy8V9330sHkoMm2WSev6os8LZ1-qdmC6s-Ucmxfp8Eg10HWO92fSDJSSPDyp_k9Olf_LAFi2o1o6D0v7xZTH_v1A/s1600/DSC_1311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPckngbWLyGRVBevqdvvU4mogLA_2ZfE2aO8mf0Q_OU0o8hRNy8V9330sHkoMm2WSev6os8LZ1-qdmC6s-Ucmxfp8Eg10HWO92fSDJSSPDyp_k9Olf_LAFi2o1o6D0v7xZTH_v1A/s320/DSC_1311.JPG" width="320" /></a></div>
<br />
I love bread, so bread week is one of my favourites! I am continuing my baking of the technicals, and this week, it was baguettes. I was pleased with how these turned out, overall. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyaUilruCQu8SJ-vfvpJ9bTjmGn0K7VuP0c6fXy1ftPxqT5mJZoDBlRtlUUc-h5FpRX2nUtx3yHqR8bEg59NlCiaX5T4hUBdcTY2XJ4XA81gz5SCtWXkEfA1dj6PXlSC3VZi_xQ/s1600/DSC_1308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyaUilruCQu8SJ-vfvpJ9bTjmGn0K7VuP0c6fXy1ftPxqT5mJZoDBlRtlUUc-h5FpRX2nUtx3yHqR8bEg59NlCiaX5T4hUBdcTY2XJ4XA81gz5SCtWXkEfA1dj6PXlSC3VZi_xQ/s320/DSC_1308.JPG" width="320" /></a></div>
<br />
My sizing was a little off - these were sadly not four evenly sized baguettes. However, they had a wonderful crust, and a lovely open structure. I didn't have a proper razor to slash the baguettes, and none of my knives were sadly quite sharp enough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeesfH0Ixwcp-Bm8mFMocQrZlb6uI5ibNrTlMGjAj1djJOgit03TGz_yRV5oZtb0yDwavH_G1SDwv-4PbUAVYl0X2sOqoeDyGBt3yO6-Ogiawd5EVekSV17d3pQWLM-xlhRI4olQ/s1600/DSC_1310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeesfH0Ixwcp-Bm8mFMocQrZlb6uI5ibNrTlMGjAj1djJOgit03TGz_yRV5oZtb0yDwavH_G1SDwv-4PbUAVYl0X2sOqoeDyGBt3yO6-Ogiawd5EVekSV17d3pQWLM-xlhRI4olQ/s320/DSC_1310.JPG" width="320" /></a></div>
<br />
Two of the baguettes had a good sheen, but two didn't, and I'm not quite sure why. It may have been that I was switching between recipes (a very similar recipe is in Paul Hollywood's "How to Bake"), and one had me to knead in oil rather than flour, or it may have been to do with position in my (non-fan) oven.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GYARVQDuZ2OdQN74xNBr_ayNbUfv2_0ickWUC2Id9e1USpSyVihEUBwXORYuy1U-pvBeJvHdffVz5xqNBhxHpDqFmrKw2VHnOAHQ-Hm9Z1M-ra2_ebwMCjt1c8Ii1jzBILXABw/s1600/DSC_1314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GYARVQDuZ2OdQN74xNBr_ayNbUfv2_0ickWUC2Id9e1USpSyVihEUBwXORYuy1U-pvBeJvHdffVz5xqNBhxHpDqFmrKw2VHnOAHQ-Hm9Z1M-ra2_ebwMCjt1c8Ii1jzBILXABw/s320/DSC_1314.JPG" width="320" /></a></div>
<br />
<br />
<u>Recipe</u> (<a href="http://www.bbc.co.uk/food/recipes/paul_hollywoods_55351">From BBC Food</a>) <br />
<b>Ingredients</b><br />
olive oil, for greasing<br />
500g/1lb 2oz strong white bread flour, plus extra for dusting<br />
10g/¼ oz salt<br />
10g/¼ oz fast-action yeast<br />
370ml/13fl oz cool water<br />
<b>Method</b><br />
1. Lightly oil a 2¼ litre/4 pint square plastic container with olive oil. (It’s important to use a square tub as it helps shape the dough.)<br />
2. Put the flour, salt and yeast into the bowl of a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, slowly add the remaining water, then continue to mix on a medium speed for 5-7 minutes, until you have a glossy, elastic dough.<br />
3. Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at least doubled in size.<br />
4. Dredge a linen couche with flour and lightly dust the work surface with flour.<br />
5. Carefully tip the dough onto the work surface. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. (This helps to create the irregular, airy texture of a really good baguette.) The dough will be wet to the touch but still lively.<br />
6. Divide the dough into 4 pieces. Shape each piece into an oblong by flattening the dough out slightly and folding the sides into the middle. Then roll each up into a sausage – the top should be smooth with the join running along the length of the base. Now, beginning in the middle, roll each sausage with your hands. Don’t force it out by pressing heavily. Concentrate on the backwards and forwards movement and gently use the weight of your arms to roll out the dough to 30cm/12in long.<br />
7. Lay a baguette along the edge of the linen couche and pleat the couche up against the edge of the baguette. Place another baguette next to the pleat. Repeat the process until all 4 baguettes are lined up against each other with a pleat between each. Cover the baguettes with a clean tea towel and leave for 1 hour, or until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger.<br />
8. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tray in the bottom of the oven to heat up.<br />
9. When the baguettes are risen, remove them from the couche and dust lightly with flour. Slash each one 4 times along its length on the diagonal, using a razor blade or a very sharp knife. Transfer to a large baking tray.<br />
10. Fill the heated roasting tray with hot water, to create steam, and put the bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden-brown and have a slight sheen. Cool on a wire rack.<br />
<br />
I'm entering this in<a href="http://www.mummymishaps.co.uk/2015/08/ice-cream-bread-gbbo-bloggers-2015.html"> #GBBOBloggers2015</a>, which this week is hosted by<a href="http://joskitchen.co.uk/2015/08/19/quick-naan-bread-gbboblogger2015-linky-week-3/"> Jo's Kitchen</a>.<br />
<br />
<div align="center">
<a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a></div>
<br />
I'm also entering this in #CookBlogShare, which this week is being hosted by <a href="http://kerrycooks.com/cookblogshare-challenge/">Kerry Cooks</a><br />
<br />
<div align="center">
<a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" style="border: none;" /></a></div>
<br />
Baguettes previously: <a href="http://beckie-a.blogspot.co.uk/2013/04/sourdough-spelt-baguettes.html">Sourdough Spelt Baguettes</a>Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com4tag:blogger.com,1999:blog-28201147.post-41104558542986299402015-08-20T20:08:00.001+01:002015-08-20T20:16:01.297+01:00Savoury Cheesecake - Home Sweet Home Bake Along (41/100)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xnn2jKCMZxiT2YGBPX2kAmEqvMR_a8Fd27K5M57S4xXtO7gHY_fQ1cP5Z2i1kuwg9gVodwuMDB5ORBZyxVUy-cYOlLrEe8dxhM6pL-YKPY9J3aj2eSeO-mVEw9M5QAsSRcOSYQ/s1600/DSC_1301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xnn2jKCMZxiT2YGBPX2kAmEqvMR_a8Fd27K5M57S4xXtO7gHY_fQ1cP5Z2i1kuwg9gVodwuMDB5ORBZyxVUy-cYOlLrEe8dxhM6pL-YKPY9J3aj2eSeO-mVEw9M5QAsSRcOSYQ/s320/DSC_1301.JPG" width="320" /></a></div>
<span id="goog_1110080863"></span><span id="goog_1110080864"></span><br />
I was pleasantly surprised by this one - you see I am not a big fan of quiche, and was very concerned this would be too much like quiche.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx25ADWUdLrVMFKEYbxvToSx_1PtFQiOdtdXIw-heRTKpnkeqojjIjuVvfsriPQTFdBI6Wcltq6dHDaMC1VRMpcfL4nBOK2tN_FW1OR-4EBsnV8siZBXiFIAEeoN-AdyVv5Ln52Q/s1600/DSC_1297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx25ADWUdLrVMFKEYbxvToSx_1PtFQiOdtdXIw-heRTKpnkeqojjIjuVvfsriPQTFdBI6Wcltq6dHDaMC1VRMpcfL4nBOK2tN_FW1OR-4EBsnV8siZBXiFIAEeoN-AdyVv5Ln52Q/s320/DSC_1297.JPG" width="320" /></a></div>
<br />
It is pleasingly not - instead it is as it describes - a savoury cheesecake - with the tang and texture of a cheesecake, but with saltiness not sweetness.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgEMMDr7toO-hGTpATFllPx5xoxbZdvZHxz9IaX4vnAIO-Utk77KBUKN3jL56o8C5fb73XkorEBfllZuzhQEexhC4RwYFHkQM0RAFUZfcLY3eHsU-odqjaSC9mtWO0Ky1UD4_PA/s1600/DSC_1299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgEMMDr7toO-hGTpATFllPx5xoxbZdvZHxz9IaX4vnAIO-Utk77KBUKN3jL56o8C5fb73XkorEBfllZuzhQEexhC4RwYFHkQM0RAFUZfcLY3eHsU-odqjaSC9mtWO0Ky1UD4_PA/s320/DSC_1299.JPG" width="320" /></a></div>
<br />
I made a few modifications to this one - I only made half of the recipe, because I had no requirement for a 25cm diameter savoury cheesecake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2nDGwXVxpgbjQIgeU_WsngFXuPpJ4mwb94R8YU1zEw-RsfUWRi7jfs5WbJSrnrqJD2F_Ez41cgVs1TTxtsdZFFrt48dm0P59E0aYCiX9UseiDevC2sMQIVyBk8exhP9-ao4OOw/s1600/DSC_1300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2nDGwXVxpgbjQIgeU_WsngFXuPpJ4mwb94R8YU1zEw-RsfUWRi7jfs5WbJSrnrqJD2F_Ez41cgVs1TTxtsdZFFrt48dm0P59E0aYCiX9UseiDevC2sMQIVyBk8exhP9-ao4OOw/s320/DSC_1300.JPG" width="320" /></a></div>
<br />
I substituted the fine beans and runner beans for mushrooms cooked with spring onions until they were no longer wet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uTltmtER2KGEqQ_oVtSB9HxkPGpBfn5bqtNdT71J3Y42h2oobQGZwQXJnVNa9qpMbe8TnqvQMYTktfDmNwor94xE8PXJNoF_n5aK07VOBB8aYwiYOvNhogZeWryCguB1EPJwMA/s1600/DSC_1307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uTltmtER2KGEqQ_oVtSB9HxkPGpBfn5bqtNdT71J3Y42h2oobQGZwQXJnVNa9qpMbe8TnqvQMYTktfDmNwor94xE8PXJNoF_n5aK07VOBB8aYwiYOvNhogZeWryCguB1EPJwMA/s320/DSC_1307.JPG" width="320" /></a></div>
<br />
This would be an excellent dish for a bring and share lunch/pot-luck or for a picnic, I think.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfE7IFc66WtZsN2ioxE-HUFcC4Zl_quRdKAeGHVTw90cg3W1KYfgYmKcFOp6xFgTIerNO1m-xCvh6gM7uswCLZ6cZrVQbs5sBDgtl1yTKrX8ZSKrk0CHiKG3UOYS1MHjRCES91g/s1600/DSC_1302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfE7IFc66WtZsN2ioxE-HUFcC4Zl_quRdKAeGHVTw90cg3W1KYfgYmKcFOp6xFgTIerNO1m-xCvh6gM7uswCLZ6cZrVQbs5sBDgtl1yTKrX8ZSKrk0CHiKG3UOYS1MHjRCES91g/s320/DSC_1302.JPG" width="320" /></a></div>
<br />
<br />
<u>Ingredients:</u><br />
(I made half of this)<br />
<b>For the base: </b><br />
125g unsweetened wheat or bran biscuits or crackers<br />
50g mixed seeds (sunflower and sesame)<br />
50g unsalted butter, melted<br />
<b>For the cheesecake topping:</b><br />
250g full fat cream cheese<br />
300g soured cream<br />
4 large eggs<br />
140g mature cheddar cheese, grated<br />
10g fresh basil, roughly chopped<br />
200g peas<br />
200g fine beans<br />
200g runner beans<br />
salt and black pepper <br />
<br />
Next up: Custard Cream Cupcakes<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a></div>
<br />
<br />
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />
I am entering this in #CookBlogShare, which this week is being hosted by <a href="http://kerrycooks.com/cookblogshare-challenge/">Kerry Cooks</a><br />
<div align="center" style="padding: 5px;">
<br />
<img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" title="CookBlogShare" /></div>
<br />
<pre style="background: none; border: none; padding: 0;"><textarea style="background: #f0f0f0; border: solid 1px #cccccc; color: #777777; display: block; font-size: 100%; height: 50px; margin: auto; padding: 7px 0 2px 5px; text-align: left; width: 90%;"><div align="center">
<br><a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" alt="CookBlogShare" style="border:none;" /></a></div>
<br></textarea></pre>
Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com0tag:blogger.com,1999:blog-28201147.post-10684011773473554572015-08-18T19:38:00.000+01:002015-08-18T19:38:25.589+01:00#CookBlogShare Round Up 11th to 17th August 2015My week hosting #CookBlogShare has been such fun - I've read so many lovely recipes, drooled over countless delicious looking photos and bookmarked lots of new ideas.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBN_vhRMnYv4Ii2HKhogQvL7IxSEEh9E0vseGOAK9eFVEpJmBEDPGeN72eL-wtGd9b0hlSccC8iG5vbIyfoQrBn4MIf5y8DrezGHnVEXX9uWjbgeAKC-ECSOuufvU39ZQ0YpP7A/s1600/Round+Up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBN_vhRMnYv4Ii2HKhogQvL7IxSEEh9E0vseGOAK9eFVEpJmBEDPGeN72eL-wtGd9b0hlSccC8iG5vbIyfoQrBn4MIf5y8DrezGHnVEXX9uWjbgeAKC-ECSOuufvU39ZQ0YpP7A/s320/Round+Up.JPG" width="315" /></a></div>
<br />
In the time-honoured tradition of #CookBlogShare, I will therefore present a round-up of my favourite four recipes. I now understand why previous hosts go on about how difficult it is to decide - it really is! I think it is probably rather telling about me, rather than those who linked up, that all of my favourites were sweet treats, and three out of the four were chocolate based! These are presented in no particular order: <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpOLHkOrkUpq62t53D4EacaIwE-JS7qhNvq_fKFqKONvICMsYCfGPhZBQfmHRC1wBCLncsvlf9UNwTGV7Z23r5R-hgYpgtUGcqBsDtHSx6TvBGrRoVb3jUXJi4SVe6mXFfKwkpg/s1600/Close%252Bup%252Bwith%252Bcaption.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpOLHkOrkUpq62t53D4EacaIwE-JS7qhNvq_fKFqKONvICMsYCfGPhZBQfmHRC1wBCLncsvlf9UNwTGV7Z23r5R-hgYpgtUGcqBsDtHSx6TvBGrRoVb3jUXJi4SVe6mXFfKwkpg/s320/Close%252Bup%252Bwith%252Bcaption.jpg" width="273" /></a></div>
<br />
I loved the idea of these delicious and unusual <a href="http://www.onlycrumbsremain.co.uk/2015/08/raspberry-lemon-meringues-with-aquafaba.html">Lemon and Raspberry Meringues with Aquafaba</a> by Only Crumbs Remain. I was utterly intrigued by the use of the Aquafaba (the liquid usually left in the can from canned beans in water) and inspired to use it (successfully) in a batch of egg-free chocolate chip cookies!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXgANJPTuRW1IlhMgPI2NpzTLmMBt9YJDoPnxKhgZXzB_0dpm4Ho9UjfUvukqmNvq_TUXTpiJFmXKagoyABUXcNTpUNkqmU5w7pStx1u7SP72YgRlFifbkgqEZXfZHv-wSC1jfQ/s1600/IMG_9641_Fotor%252Brs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXgANJPTuRW1IlhMgPI2NpzTLmMBt9YJDoPnxKhgZXzB_0dpm4Ho9UjfUvukqmNvq_TUXTpiJFmXKagoyABUXcNTpUNkqmU5w7pStx1u7SP72YgRlFifbkgqEZXfZHv-wSC1jfQ/s320/IMG_9641_Fotor%252Brs.jpg" width="243" /></a></div>
<br />
I'd Much Rather Be Baking Than... had me positively dribbling over her <a href="http://idmuchratherbakethan.blogspot.co.uk/2015/08/nutella-chocolate-milkshake-bundt-cake.html">Nutella Chocolate Milkshake Bundt Cake</a> - who doesn't love a milkshake, and a milkshake in a cake? Well, fabulous, no?!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnBvp_cEFuoNl56Lzab57Byq15D-y7Sw4nX8oyXNEOgpI-awv33wPXovFa2SHkQK5F2tlNotG_W_T0Z9UycYFx2FwpnyUWnKvi0n1eMECl6mxixR3thEAYA8TFzsP1OgpS1OCPQ/s1600/IMG_2373-930x1024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnBvp_cEFuoNl56Lzab57Byq15D-y7Sw4nX8oyXNEOgpI-awv33wPXovFa2SHkQK5F2tlNotG_W_T0Z9UycYFx2FwpnyUWnKvi0n1eMECl6mxixR3thEAYA8TFzsP1OgpS1OCPQ/s320/IMG_2373-930x1024.jpg" width="290" /></a></div>
<br />
Jo's Kitchen's <a href="http://joskitchen.co.uk/2015/08/10/black-forest-ring-cake-gbbobloggers2015/">Black Forest Ring Cake</a> looked absolutely wonderful - I love Black Forest Gateaux and the idea of having the cherries as an integral part of the cake delights me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPNmOTvLh6WQPEXUF_dISspwR8tjiKbV5b4ZK-iVkvXjt5L8zyNvytEn5QPtdjrE-hm0F4HVLN1UYvZ1hjRILdenuhC829xCLvcpM3glv6ig_qW8ynjR7ZPwMKhYz_G76jgtuuw/s1600/black%252Bforest%252Bgateau%252Braw%252Bbrownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFPNmOTvLh6WQPEXUF_dISspwR8tjiKbV5b4ZK-iVkvXjt5L8zyNvytEn5QPtdjrE-hm0F4HVLN1UYvZ1hjRILdenuhC829xCLvcpM3glv6ig_qW8ynjR7ZPwMKhYz_G76jgtuuw/s320/black%252Bforest%252Bgateau%252Braw%252Bbrownies.jpg" width="320" /></a></div>
<br />
And last, but definitely not least, Sneaky Veg's <a href="http://www.sneakyveg.com/home/2015/8/8/black-forest-gateau-raw-brownies-with-coconut-cream">Black Forest Gateau Raw Brownies with Coconut Cream</a> have firmly made their way onto my "Cook This" list - I love raw bars and brownies made from nuts and dried fruit, and the idea of a Black Forest version thrills me.<br />
<br />
I'll be back hosting #CookBlogShare in September, but in the meantime, I'll hand you on to <a href="http://kerrycooks.com/cookblogshare-challenge/">Kerry Cooks</a><br />
<br />
<br />
<div align="center">
<a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" style="border: none;" /></a></div>
<br />
<br />
<span data-mce-type="bookmark" id="mce_marker"></span><span id="__caret">_</span><br />
<br />
<br />
<br />
<br />
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com2tag:blogger.com,1999:blog-28201147.post-30046411915305512562015-08-16T15:56:00.001+01:002015-08-18T19:41:23.349+01:00Arlettes - Great British Bake Off Technical Bake (#GBBOBloggers2015)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cCAHX8kpFiyO_-_rVvSOLh54spsihmNpN4nojaEK6xH0ZziBMnsYwpJWhNbdh6F71lOdjCYjxAxYD2_pVSS3pJ0n9wYCGPmSAPHZ94EaOVUa-GONmhKUA-7S_075qGplbOTSSg/s1600/DSC_1295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cCAHX8kpFiyO_-_rVvSOLh54spsihmNpN4nojaEK6xH0ZziBMnsYwpJWhNbdh6F71lOdjCYjxAxYD2_pVSS3pJ0n9wYCGPmSAPHZ94EaOVUa-GONmhKUA-7S_075qGplbOTSSg/s320/DSC_1295.JPG" width="214" /></a></div>
<br />
After last week, where I had actually seen the episode before baking, I'm back to my role of baking blind (oh, such a witty pun... no? Spoil sport.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtemCifYhyphenhyphenHqL9hv2xkcX3keIqdOmesDiQUvNbmGtKLbChPP4sJBcrRmmRH3RGiXif0EPg9xqSWDiBdChyphenhyphenaBGRkIH3XwYLnrAMy7E-M7CIlQPNUN7cn2FAYuse1I3nL1UxQnkjw/s1600/DSC_1271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtemCifYhyphenhyphenHqL9hv2xkcX3keIqdOmesDiQUvNbmGtKLbChPP4sJBcrRmmRH3RGiXif0EPg9xqSWDiBdChyphenhyphenaBGRkIH3XwYLnrAMy7E-M7CIlQPNUN7cn2FAYuse1I3nL1UxQnkjw/s320/DSC_1271.JPG" width="320" /></a></div>
<br />
My lovely friends, who I usually watch Bake Off with, were away, so we saved viewing for their return.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANBMN8vW2ClMmA7tS_5XhqnhhN49lhyvUGWM3ZAouyMb37XEJa8SvEOhf6pCJkfrCzYrLM_UpjLHcPHqeZhArcun0aBrd1aZ6qQWYsahQKmKk1psp2tR23cjPt56DFK-DAQvzKA/s1600/DSC_1272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANBMN8vW2ClMmA7tS_5XhqnhhN49lhyvUGWM3ZAouyMb37XEJa8SvEOhf6pCJkfrCzYrLM_UpjLHcPHqeZhArcun0aBrd1aZ6qQWYsahQKmKk1psp2tR23cjPt56DFK-DAQvzKA/s320/DSC_1272.JPG" width="320" /></a></div>
<br />
So, arlettes - had never heard of them, but now we've been introduced, I think we could be good friends.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVo318ncHhR7Nooirykn5JRSYgdPOROGaGmPqUpX5X0mYzz51fcQL_cPlz-1KFfvHE1wGZ0azD9mOCDqsmHg7abhHqyFnph0puLCCpaNPOvX9F4zxqynRAQ58PQtz0Wi-IJvulg/s1600/DSC_1274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVo318ncHhR7Nooirykn5JRSYgdPOROGaGmPqUpX5X0mYzz51fcQL_cPlz-1KFfvHE1wGZ0azD9mOCDqsmHg7abhHqyFnph0puLCCpaNPOvX9F4zxqynRAQ58PQtz0Wi-IJvulg/s320/DSC_1274.JPG" width="320" /></a></div>
<br />
I had a little bit of a battle with the butter layer - I think it was too chilled, and it cracked and split, and refused to bond with the dough layer initially, but it turned out that this didn't really matter, a couple of book turns later and all was well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMiuXLgk14g0sujCQTtLKa1cATmbEMKn7qxq6ZtVSms41wHfu0El-Ds-rrA-dfdEbuMRwRWghVwxYP1965uP6JENhowgkQL4A_6hdYK05FczqK9zFCPGeNIZTygV7IPMXYQRsAg/s1600/DSC_1275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMiuXLgk14g0sujCQTtLKa1cATmbEMKn7qxq6ZtVSms41wHfu0El-Ds-rrA-dfdEbuMRwRWghVwxYP1965uP6JENhowgkQL4A_6hdYK05FczqK9zFCPGeNIZTygV7IPMXYQRsAg/s320/DSC_1275.JPG" width="320" /></a></div>
<br />
I don't think I rolled my biscuits out quite thin enough, but I could only fit 3 on a tray going in to the oven as it was.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmeJAXQfT-yLmtWOaas3agRNmcgX6OnEQWmAU6dSv6oGb7wOpGQ99U4mBP5BG-9GsOcSfMuxjkEBGjTb-wezdeeE5ci_HzzIF9hKwVvCq7jHeMIpFC89uE5ibITXPZypg3JhxJw/s1600/DSC_1283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmeJAXQfT-yLmtWOaas3agRNmcgX6OnEQWmAU6dSv6oGb7wOpGQ99U4mBP5BG-9GsOcSfMuxjkEBGjTb-wezdeeE5ci_HzzIF9hKwVvCq7jHeMIpFC89uE5ibITXPZypg3JhxJw/s320/DSC_1283.JPG" width="320" /></a></div>
<br />
They are delicious and light and crispy, and although it is rather a palaver to make the special puff pastry from scratch, they were rather fun, and I would possibly repeat them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJD8hj9FjjYnLwe-7R1CquP-bkhlq5Kr5NmqFlccfmXPerpBA0by2WiqtxJLrMH4ffLqFpAvb1xYVCwrCIflGTtxH9zQKUKqnYIM71wT4Ba_WqzXPY-lxCeK6NSa7Ho3thrOLHA/s1600/DSC_1287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJD8hj9FjjYnLwe-7R1CquP-bkhlq5Kr5NmqFlccfmXPerpBA0by2WiqtxJLrMH4ffLqFpAvb1xYVCwrCIflGTtxH9zQKUKqnYIM71wT4Ba_WqzXPY-lxCeK6NSa7Ho3thrOLHA/s320/DSC_1287.JPG" width="214" /></a></div>
<br />
<b>Arlettes (from <a href="http://www.bbc.co.uk/food/recipes/arlettes_17164">BBC Food)</a></b><br />
<u>Ingredients</u>
<u>
</u><br />
<div class="MsoNormal">
<u>For the dough</u></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>60g/2¼oz strong white
bread flour, plus extra for dusting</div>
<div class="MsoNormal">
60g/2¼oz plain flour</div>
<div class="MsoNormal">
1 tsp salt</div>
<div class="MsoNormal">
40g/1½oz unsalted butter, melted</div>
<div class="MsoNormal">
<u>For the butter layer</u></div>
<div class="MsoNormal">
125g/4½oz unsalted butter, at room temperature</div>
<div class="MsoNormal">
25g/1oz strong white bread flour</div>
<div class="MsoNormal">
25g/1oz plain flour</div>
<div class="MsoNormal">
<u>For the filling</u></div>
<div class="MsoNormal">
50g/1¾oz granulated sugar</div>
<div class="MsoNormal">
2 tsp ground cinnamon</div>
<div class="MsoNormal">
icing sugar, for dusting</div>
<div class="MsoNormal">
Preparation method</div>
<div class="MsoNormal">
1. Put the flours, salt, butter and 50ml/2fl oz cold water
in a bowl and gently mix to form a dough.</div>
<div class="MsoNormal">
2. Transfer the dough to a lightly floured work surface and
knead for 5 minutes until smooth. Shape the dough into a square, wrap in cling
film and chill for an hour (or freeze for 20-30 minutes).</div>
<div class="MsoNormal">
3. For the butter layer, cream the butter and flours together
using an electric mixer. Sandwich the mixture between two sheets of cling film
and roll out to a rectangle the same width as the square of dough, but twice as
long. Chill in the fridge for 25 minutes.</div>
<div class="MsoNormal">
4. Unwrap the chilled dough and butter layer. Place the
chilled butter layer, short end facing towards you on a lightly floured surface
and place the square of dough in the centre of the butter sheet. Make sure it
is positioned neatly and covers almost to the edges. Lift the exposed butter
sheet at the top and fold it down over the dough, then fold the exposed butter
sheet at the bottom up over the top, so the dough is completely enclosed in the
butter sheet.</div>
<div class="MsoNormal">
5. Place the dough on a lightly floured surface, short end
towards you. Roll out to a rectangle, keeping the edges as even as possible.
Fold the top quarter down and the bottom quarter up so they meet neatly in the
centre. Then fold the dough in half along the centre line. This is called a
book turn. Wrap the dough in cling film and chill for 25 minutes.</div>
<div class="MsoNormal">
6. Remove the dough from the fridge and make another book
turn. Wrap the dough in cling film and chill for 25 minutes.</div>
<div class="MsoNormal">
7. For the filling, mix the granulated sugar and the
cinnamon together in a bowl. On a lightly floured surface roll out the pastry
to a rectangle as before and sprinkle over the sugar.</div>
<div class="MsoNormal">
8. Make another book turn to incorporate the sugar, then
roll out the pastry 1cm/½in thick, to a rectangle 12x20cm/4½x8in. Roll up the
pastry from the short end like a Swiss roll. Wrap in cling film and chill for
25 minutes.</div>
<div class="MsoNormal">
9. Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking
trays lines with silicon sheets or non-stick baking paper.</div>
<div class="MsoNormal">
10. Trim the ends of the roll and cut into 8 x 1cm/½in thick
slices. Dust the work surface heavily with icing sugar and roll each piece of
dough out very thinly, turning to coat in the sugar and to prevent sticking.
Place the biscuits on the prepared trays and bake for 5 minutes. Remove from
the oven, carefully turn the biscuits and cook for a further 3-4 minutes, or
until golden-brown. Transfer to a wire rack to cool.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I'm entering these into Great Bloggers Bake Off, which this week is hosted by: <a href="http://allyouneedisloveandcake.co.uk/2015/08/12/pistachio-and-caramel-biscotti-gbbobloggers2015/">All You Need Is Love And Cake</a><br />
<br />
<br /></div>
<div class="MsoNormal">
</div>
<div align="center">
<a href="http://www.mummymishaps.co.uk/" rel="nofollow" title="Mummy Mishaps"><img alt="Mummy Mishaps" src="http://www.mummymishaps.co.uk/wp-content/uploads/2015/08/GBBO-2015-Tesco-badge.png" style="border: none;" /></a></div>
<br />
Edited to add: I'm entering this in #CookBlogShare, which this week is being hosted by <a href="http://kerrycooks.com/cookblogshare-challenge/">Kerry Cooks</a><br />
<div align="center">
<a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" style="border: none;" /></a></div>
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com13tag:blogger.com,1999:blog-28201147.post-17915610579108546822015-08-15T19:04:00.000+01:002015-08-15T19:04:58.499+01:00Chocolate Fudge - Home Sweet Home Bake Along - 40/100<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyY8E57xv9dy3cqdPnjALXrwyhnnqrr2b2c-M2mRbvu-RY-TCEs6CAxznkCLMTr70vmYzW1eFe3oAY_Kd-TbE2u8TNQ846YyZhivmWBnuTh5A-zjnK2GBiIRZ_l6JfIhj_DDnvQ/s1600/DSC_1227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyY8E57xv9dy3cqdPnjALXrwyhnnqrr2b2c-M2mRbvu-RY-TCEs6CAxznkCLMTr70vmYzW1eFe3oAY_Kd-TbE2u8TNQ846YyZhivmWBnuTh5A-zjnK2GBiIRZ_l6JfIhj_DDnvQ/s320/DSC_1227.JPG" width="320" /></a></div>
<br />
These were not my finest bake. Indeed they nearly ended up as a total disaster.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe07BjaKaAbBQG5NbZqq6Uhuq_qHJBtY8b53ul4YcIumE3yJbWZT_qYW69xQZ5KB0iZfJH1q9uadH94fWfOPqTb7oEiWtBWPFeWbDefXyYdLOAFq1ac2X75zgmwmuE2nGPGnXRRg/s1600/DSC_1218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe07BjaKaAbBQG5NbZqq6Uhuq_qHJBtY8b53ul4YcIumE3yJbWZT_qYW69xQZ5KB0iZfJH1q9uadH94fWfOPqTb7oEiWtBWPFeWbDefXyYdLOAFq1ac2X75zgmwmuE2nGPGnXRRg/s320/DSC_1218.JPG" width="320" /></a></div>
<br />
The first time, I didn't fully dissolve the sugar, and thus ended up with a bizarre granular substance.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDlC5zKyN5rynyNNrd5TP73iurNWPddJdv6C1IZBOa9sc9OaYxZu1Ts-iFoAJ_k9JSua0-nTCetmlPk6tHfdBLjyXFDZRB2uwbGGXo2y7ph9olX6QMNOIFOimwJ_d8qmjMFTQOw/s1600/DSC_1219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZDlC5zKyN5rynyNNrd5TP73iurNWPddJdv6C1IZBOa9sc9OaYxZu1Ts-iFoAJ_k9JSua0-nTCetmlPk6tHfdBLjyXFDZRB2uwbGGXo2y7ph9olX6QMNOIFOimwJ_d8qmjMFTQOw/s320/DSC_1219.JPG" width="320" /></a></div>
<br />
I then added 1/2 a cup of water, fully dissolved everything, and brought it up to temperature. However, there was then too much liquid, so the mixture wouldn't thicken properly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmAQEDETEsGE_5w_7KpmgnmeJVehKXC_EmNdh1om1EL59SOhzjJqvWJzllMEogAOml9MzmTSLJ_493GI4bV_TD6Ftv_2A21dsOUNZwOGq9ROJxs3BkjPgS0eDMTBbn-xtXp2OvA/s1600/DSC_1220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmAQEDETEsGE_5w_7KpmgnmeJVehKXC_EmNdh1om1EL59SOhzjJqvWJzllMEogAOml9MzmTSLJ_493GI4bV_TD6Ftv_2A21dsOUNZwOGq9ROJxs3BkjPgS0eDMTBbn-xtXp2OvA/s320/DSC_1220.JPG" width="320" /></a></div>
<br />
The third boil, however, got everything to where it should be, and finally I had fudge - however, it turned out my tin was a wee bit too big, so I had very thin fudge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbf3dtjK8zETOiSRvDbo5MHaisPno4xR-yvpd69-VeCXhRP1zw8ZjIqCi9uXHLOoOcSJqFTG0L7AoVjidQejl4nGqjCJWCL0fEb0LKQrEBPsn_ZdAy4uPv8Eg1Vuy2-lEXDPMTw/s1600/DSC_1225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbf3dtjK8zETOiSRvDbo5MHaisPno4xR-yvpd69-VeCXhRP1zw8ZjIqCi9uXHLOoOcSJqFTG0L7AoVjidQejl4nGqjCJWCL0fEb0LKQrEBPsn_ZdAy4uPv8Eg1Vuy2-lEXDPMTw/s320/DSC_1225.JPG" width="320" /></a></div>
<br />
Still, it tastes very good, and is has a beautiful smooth texture, such as I have never previously managed when making fudge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnF54hbih0GmgJ-ZKh54vnOYCOGI-89HIGF-GE_hPwN9cpgdo86GV3ilBXQksvu1YpL_HKjcJwNRxzAqyHPw_AGzhrkeKHpJeMdIeScxjtJUoovXTwT8lDDE4K1hkskIenbYYDsg/s1600/DSC_1226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnF54hbih0GmgJ-ZKh54vnOYCOGI-89HIGF-GE_hPwN9cpgdo86GV3ilBXQksvu1YpL_HKjcJwNRxzAqyHPw_AGzhrkeKHpJeMdIeScxjtJUoovXTwT8lDDE4K1hkskIenbYYDsg/s320/DSC_1226.JPG" width="320" /></a></div>
<br />
<u><b>Ingredients:</b></u><br />
400g caster sugar<br />
60g dark chocolate (minimum 70% cocoa solids)<br />
2 tbsp golden syrup<br />
120ml double cream<br />
30g unsalted butter<br />
1 tsp vanila extract<br />
<br />
Next up: Savoury Cheesecake (I think it's a sort of quiche)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a></div>
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />
<div align="center" style="padding: 5px;">
<img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" title="CookBlogShare" /></div>
<pre style="background: none; border: none; padding: 0;"><textarea style="background: #f0f0f0; border: solid 1px #cccccc; color: #777777; display: block; font-size: 100%; height: 50px; margin: auto; padding: 7px 0 2px 5px; text-align: left; width: 90%;"><div align="center">
<a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" alt="CookBlogShare" style="border:none;" /></a></div>
</textarea></pre>
Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com2tag:blogger.com,1999:blog-28201147.post-12164303296857848992015-08-13T16:16:00.000+01:002015-08-13T16:19:51.412+01:00Roasted Aubergines with Pesto, Tomatoes and Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-nlyY_hMezz8/VcypRM1F4vI/AAAAAAAAEqc/ZVwoWMcUn6s/s1600/IMAG1327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-nlyY_hMezz8/VcypRM1F4vI/AAAAAAAAEqc/ZVwoWMcUn6s/s320/IMAG1327.jpg" width="181" /></a></div>
<br />
I have a love-hate relationship with summer gluts - on the one hand, HOMEGROWN PRODUCE, on the other hand - so-many-courgettes-aubergines-tomatoes-aaaaaaargh.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-T2RUQH9WmEI/VcypMbPzaMI/AAAAAAAAEqE/6wuSjnN2c9U/s1600/IMAG1324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-T2RUQH9WmEI/VcypMbPzaMI/AAAAAAAAEqE/6wuSjnN2c9U/s320/IMAG1324.jpg" width="181" /></a></div>
<br />
There are only so many ratatouilles anyone can tolerate in a single season.
Of course, there was the year I put courgettes into every possible kind of cake, including <a href="http://beckie-a.blogspot.co.uk/2014/08/chocolate-courgette-cake.html">chocolate</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-N1-DjgOVw1I/VcypODaNMAI/AAAAAAAAEqM/sKgLKdaL16M/s1600/IMAG1325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-N1-DjgOVw1I/VcypODaNMAI/AAAAAAAAEqM/sKgLKdaL16M/s320/IMAG1325.jpg" width="181" /></a></div>
<br />
This dish makes for a rather tasty summer lunch, served on its own, or could bulk up a dinner, if served with cous-cous or flatbread, and maybe a couple of lamb kebabs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-sc_KSPZ0UnY/VcypPdJuXSI/AAAAAAAAEqU/v5gHMEbIzwk/s1600/IMAG1326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-sc_KSPZ0UnY/VcypPdJuXSI/AAAAAAAAEqU/v5gHMEbIzwk/s320/IMAG1326.jpg" width="181" /></a></div>
<br />
Ingredients: (per person)<br />
1 medium, or 2 dwarf, aubergines<br />
2 to 4 cherry tomatoes<br />
4 tsp pesto<br />
2 tsp olive oil<br />
pinch of salt<br />
20g cheese (I used mature cheddar, but parmesan, gruyere or even mozzarella would all work)<br />
basil leaves to garnish.<br />
<br />
1. Preheat the oven to 200C Cut the aubergine in half lengthwise - don't bother removing the green hat.<br />
2. Criss-cross the white aubergine flesh, taking care not to cut through the purple skin.<br />
3. Mix the pesto, olive oil and salt together, then spread the mixture equally over the cut surface of each of the aubergine halves<br />
4. Put the aubergine halves into a roasting tin, and roast for around 20 minutes, until the flesh is soft (the pesto will darken in colour)<br />
5. Thinly slice the tomatoes, and grate or slice the cheese.<br />
6. Top each aubergine with slices of tomato and a sprinkling of cheese.<br />
7. Return to the oven for another 5 to 10 minutes, until the cheese is bubbling and golden (mine never reached this stage due to an inconvenient power cut.)<br />
8. Garnish with basil leaves and serve.<br />
<br />
I'm entering this in #CookBlogShare, which <a href="http://beckie-a.blogspot.co.uk/2015/08/cookblogshare-smore-brownies-home-sweet.html">I am hosting </a>this week!<br />
<div align="center" style="padding: 5px;">
<img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" title="CookBlogShare" /></div>
<br />
<pre style="background: none; border: none; padding: 0;"><textarea style="background: #f0f0f0; border: solid 1px #cccccc; color: #777777; display: block; font-size: 100%; height: 50px; margin: auto; padding: 7px 0 2px 5px; text-align: left; width: 90%;"><div align="center">
<br><a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" alt="CookBlogShare" style="border:none;" /></a></div>
<br></textarea></pre>
Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com8tag:blogger.com,1999:blog-28201147.post-11939433368507378642015-08-11T10:00:00.000+01:002015-08-11T10:00:06.327+01:00#CookBlogShare S'more Brownies (Home Sweet Home Bake Along 39/100)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_zca3Ue2zgkDGBIYA2fg_6NeRlYhAmvOwWpkrNZAEgrcRmBPN9w15OlhWVkh5wsJE1cV_MvfqQ9KkDRD2hyphenhyphenSDjzb57U4_wX6LtX5oshoELwnw7izmlkea5itLa07ZEKS8v3VrA/s1600/DSC_1269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_zca3Ue2zgkDGBIYA2fg_6NeRlYhAmvOwWpkrNZAEgrcRmBPN9w15OlhWVkh5wsJE1cV_MvfqQ9KkDRD2hyphenhyphenSDjzb57U4_wX6LtX5oshoELwnw7izmlkea5itLa07ZEKS8v3VrA/s320/DSC_1269.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
A warm welcome to you, #CookBlogShare cooks (and regular readers!) I'm really excited to be hosting you this week.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYtnAJnTJDPzCnK1In921kx9dhR6bpPicmR_uElDz-Dxwjq10YRMnPFKk-gIH5Kuf1kj-W-R1ETHoq1voIFSSYH_6E4P65gf0P2O6RR6ky97IZnXVPVVIl0JKYwtzKklIx8mVxA/s1600/DSC_1229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYtnAJnTJDPzCnK1In921kx9dhR6bpPicmR_uElDz-Dxwjq10YRMnPFKk-gIH5Kuf1kj-W-R1ETHoq1voIFSSYH_6E4P65gf0P2O6RR6ky97IZnXVPVVIl0JKYwtzKklIx8mVxA/s320/DSC_1229.JPG" width="320" /></a></div>
<br />
If you're new around here, you might like to know that this post is one of a series of 100 week-by-week bakes - Gill (who blogs at <a href="http://talesofpiglingbland.com/">Tales of Pigling Bland</a>) and I are working our way through "Home Sweet Home" by the hummingbird bakery (one bake per week). We realised that we each owned several baking books, but had never baked more than one or two recipes from them, and so it <a href="http://beckie-a.blogspot.co.uk/2014/10/jaffa-cake-cupcakes-home-sweet-home.html">began.</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJIVf0WeT-U7yrGnp9vvisdvvoSrhdhAYRJJuGEs8MjIQR9lDrkRDXcl8kNwddu0As0iK8bHkW3DTxwThiDS5O6uDzLvLt0JcpdeVcwyWmWRckSjYeo3Fa18-UvXUk6y_tvYTCw/s1600/DSC_1230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJIVf0WeT-U7yrGnp9vvisdvvoSrhdhAYRJJuGEs8MjIQR9lDrkRDXcl8kNwddu0As0iK8bHkW3DTxwThiDS5O6uDzLvLt0JcpdeVcwyWmWRckSjYeo3Fa18-UvXUk6y_tvYTCw/s320/DSC_1230.JPG" width="320" /></a></div>
<br />
Anyway, this week was s'more brownies - a celebration of all that is good and unhealthy about America, in one sweet treat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGPNQkP04Im__ByvHtIm4OdTKxsmWJoYY4-GZejHrPwEU0JLg6uIBCq6r3Bav8YliLMDfjqzMFuAEbP0jy8oTvbD2OTir1GnQRUfIb27eLqeF_6CO76pSxCxIojhHoOVInquv3Q/s1600/DSC_1234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGPNQkP04Im__ByvHtIm4OdTKxsmWJoYY4-GZejHrPwEU0JLg6uIBCq6r3Bav8YliLMDfjqzMFuAEbP0jy8oTvbD2OTir1GnQRUfIb27eLqeF_6CO76pSxCxIojhHoOVInquv3Q/s320/DSC_1234.JPG" width="320" /></a></div>
<br />
A layer of brownie, topped with buttered digestive biscuits, all finished off with gently toasted marshmallows.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimAFo_Q4XAZt9FA04MCWbAxCIiWNCl890xd4CtN6TryWHJU53sOeh3wlEGElajP08M-4bfBv3fvDB9hbm4YvmgR1dWShklBU-4p_vlZ-cbggrSW1pc10jpPh7osykszIaTYkEnw/s1600/DSC_1236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimAFo_Q4XAZt9FA04MCWbAxCIiWNCl890xd4CtN6TryWHJU53sOeh3wlEGElajP08M-4bfBv3fvDB9hbm4YvmgR1dWShklBU-4p_vlZ-cbggrSW1pc10jpPh7osykszIaTYkEnw/s320/DSC_1236.JPG" width="320" /></a></div>
<br />
These are rather exciting monster brownies, made even more so by using a tin slightly smaller than that recommended. Not that this mattered, they disappeared rather sharpish and with much excitement when presented for elevenses at work.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hw7myaHpBz5ITGRnuJtRtcvPnBxoIForVneoAI1JGOq4aLrzpwrxjRYRNoLoU-wnW5PvtDfZ_F2Qs-8HeXN1ZOwa_u79dgj47eJigcm1Wzg-f9lrJM6OinHP-4ELVNALiz4aHQ/s1600/DSC_1266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1hw7myaHpBz5ITGRnuJtRtcvPnBxoIForVneoAI1JGOq4aLrzpwrxjRYRNoLoU-wnW5PvtDfZ_F2Qs-8HeXN1ZOwa_u79dgj47eJigcm1Wzg-f9lrJM6OinHP-4ELVNALiz4aHQ/s320/DSC_1266.JPG" width="320" /></a></div>
<br />
<b>Ingredients:</b><br />
Brownie:<br />
115g unsalted butter<br />
120g dark chocolate<br />
190g soft light brown sugar<br />
130g caster sugar<br />
1+1/2 tsp vanilla extract<br />
1/2 tsp salt<br />
4 large eggs<br />
140g plain flour, sifted<br />
Base:<br />
200g digestive biscuits, crushed<br />
125g unsalted butter, melted<br />
Topping:<br />
400g large white marshmallows<br />
<br />
<b>Pithy instructions: </b>Crush biscuits, mix with melted butter, set aside. Melt butter and chocolate together, mix with all other brownie ingredients, pour into 20x30cm tin (make sure it is deep, or make it a little tin foil collar). Top brownie with crushed biscuit mix. Bake. Top with marshmallows (make sure collar is higher than marshmallows) - melt in oven for 2-3 minutes, then finish with a grill or blow torch.<br />
<br />
Without further ado, here's the linky:<br />
<!-- start InLinkz script -->
<br />
<div class="InLinkzContainer" id="552987">
<a href="http://new.inlinkz.com/view.php?id=552987" rel="nofollow" title="click to view in an external page.">An InLinkz Link-up</a></div>
<script src="//static.inlinkz.com/cs2.js?v=116" type="text/javascript"></script>
<!-- end InLinkz script -->
<br />
<div align="center" style="padding: 5px;">
<br />
<img alt="CookBlogShare" src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" title="CookBlogShare" /></div>
<pre style="background: none; border: none; padding: 0;"><textarea style="background: #f0f0f0; border: solid 1px #cccccc; color: #777777; display: block; font-size: 100%; height: 50px; margin: auto; padding: 7px 0 2px 5px; text-align: left; width: 90%;"><div align="center">
<a href="http://www.hijackedbytwins.com/p/cookblogshare.html" rel="nofollow" title="CookBlogShare"><img src="http://i860.photobucket.com/albums/ab170/kirstyphillipsonlowe/89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec.jpg" alt="CookBlogShare" style="border:none;" /></a></div>
</textarea></pre>
<br />
Next up: Chocolate Fudge<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="#HomeSweetHomeBakeAlong" border="0" src="http://twitchyneedles.com/homesweethome.png" height="170" width="170" /></a></div>
<br />
HTML code to insert Home Sweet Home badge (copy and paste): <br />
<br />
<pre style="background: #f0f0f0; border: 1px dashed #CCCCCC; color: black; font-family: arial; font-size: 12px; height: auto; line-height: 30px; overflow: auto; padding: 0px; text-align: left; width: 100%;"><code style="color: black; word-wrap: normal;"> <a href="http://beckie-a.blogspot.co.uk/" rel="nofollow" target="_blank"><img src="http://twitchyneedles.com/homesweethome.png" border="0" height="170" width="170" alt="#HomeSweetHomeBakeAlong" /></a> </code></pre>
<br />Beckiehttp://www.blogger.com/profile/15754376986389173229noreply@blogger.com10