April 16, 2013

Pumpkin roll! (with cream cheese filling) —recipe after the jump— [[MORE]] Tada! I’m surprised that it has taken me this long to try making a roll! Well, I’ve done it now! I didn’t have the right nuts the recipe called for, but my parents really liked it all the same; in fact mum is asking me to make another tomorrow night when my parents’ friends come and stay with us.  I liked the way the roll turned out; it’s all cute, rolled up like that. And I think it tastes rather nice, too! ———- Pumpkin Roll Recipe from joyofbaking.com (I barely altered the recipe, but I’m giving you the original recipe below) Ingredients: -3/4 cup (100 grams) all purpose flour -1/2 teaspoon baking powder -1/2 teaspoon baking soda -1/2 teaspoon ground cinnamon -1/4 teaspoon ground allspice -1/4 teaspoon salt -3 large eggs, room temperature -1 cup (200 grams) granulated white -1/2 teaspoon pure vanilla extract -2/3 cup (150 grams) pumpkin puree* * To make the puree here, I cut up, cleaned the pumpkin of seeds and stringy bits before weighing the amount I needed. I then proceeded to chop the pumpkin up into large manageable sizes so then taking off the skin of the pumpkin would be easier. I find using the middle of a sharp knife gives you the greatest control of accuracy, pressure and speed when trying to cut off the pumpkin skin. After that I chopped the pumpin bits into smaller chunks, added a very small amount of water in with the chunks before giving it a whirl in a blender.  For the filling: -8 ounces (226 grams) cream cheese, room temperature -2 tablespoons (28 grams) unsalted butter, room temperature -1 cup (115 grams) confectioners’ (powdered or icing) sugar -1/2 teaspoon pure vanilla extract -1 cup (130 grams) Heath Bits ‘O Brickleor other nut brickle or  1 cup (100 grams) chopped walnuts or pecans For garnish (optional): Confectioners’ (powdered or icing) Sugar Method: Pumpkin Roll: 1. Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 15 inch (38 cm) x 10 inch (25 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker’s Joy). 2. Sift, into a large bowl, the flour, baking powder, baking soda, cinnamon, allspice, and salt. 3. Place the eggs along with the sugar in your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife. 4. Bake for about 13 -15 minutesor until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back. 5. Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been sprinkled with confectioners’ sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool. To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving,dust with confectioners (powdered or icing) sugar. Enjoy!! J

Pumpkin roll! (with cream cheese filling)

—recipe after the jump—

Read More

(Source: aculinaryaffair)

2 notes
Leave Note / Reblog

April 12, 2013

Mission: eat the scone. Please open your mouth, if you choose to accept this mission.

Mission: eat the scone.

Please open your mouth, if you choose to accept this mission.

(Source: aculinaryaffair)

2 notes
Leave Note / Reblog

April 6, 2013

Strawberry & vanilla cream sponge —recipe after the jump— [[MORE]] Happy Birthday mummy! :) I didn’t have time to make anything particularly fancy this year but sometimes something more simple is great too, right? This was actually a joint effort by my siblings and I. My sister did the baking and making, my brother did the slathering of the cream and I decorated the cake. Strawberry & vanilla cream sponge cake Recipe from: BBC Good Food Makes…a whole cake. Baking time: 20-25 minutes  Ingredients For the sponge: -175g unsalted butter, softened (room temperature)-175 golden caster sugar-1 tsp baking powder-1 ½ tsp vanilla extract-3 eggs-175g self raising flour For filling and topping: -4 tbsp strawberry jam-284ml carton of double cream or whipping cream-2 tbsp icing sugar, sifted-1 vanilla pod, seeds scraped out or 1 tsp vanilla extract or 1 tsp vanilla bean paste  Method: 1. Heat the oven to 180C / 356 F fan forced. 2. Line the sides and bottom of two cake tins (of the same size) with baking paper. 3. Beat the butter and sugar together in a large bowl until well combined before adding in all the other ingredients, combining together well. 4. Equally divide your batter into the two tins and level the surface out with the back of a spoon or spatula. Bake for 20-25 minutes until the cake batter is springy to the touch and golden brown. If baking the two tins at different levels in the oven, then swap the tins around at the half-minute mark to ensure even browning of the sponge. Leave to cool in tins for about 5 minutes before turning out onto a rack and peeling away baking paper. Let these babies cool completely! Meanwhile, get to work on your filling! 5. Spread the jam onto the base of one sponge. Lightly whip together the cream and icing sugar and vanilla bean/extract/paste and spread onto of the jam. Stick the other sponge on top and spread the remaining cream over the top. 6. You can decorate the cake as you wish- I had strawberries, so I fiddled around with them. Enjoy! -J

Strawberry & vanilla cream sponge

—recipe after the jump—

Read More

(Source: aculinaryaffair)

3 notes
Leave Note / Reblog

April 3, 2013

Cream Cheese Brownies —recipe after the jump— [[MORE]] Admittedly I wasn’t the one who made these; my sister did!  But lemme tell you something. This brownie is cray. I don’t care how much you aspire to be Augustus Gloop; you’re only allowed to shovel ONE brownie into your mouth at one time and you must take at least…a long break before another one enters into your mouth. These are share-with-your-family-and-friends brownies; not IMMA-EAT-THESE-ALL-BY-MYSELF-IN-FRONT-OF-THE-COUCH-FOR-DINNER brownies. You’re going to turn into a non sexy fatty if you do that.  So my sister didn’t bother with the fancy ‘marbling’ of the brownie at the top, but you definitely can. It’s all in the instructions! Cream cheese brownies Recipe from: Joy of Baking (You can also watch a video tutorial for how to make these on the site) Ingredients: Brownie Layer: 1/2 cup (113 grams) unsalted butter, cut into pieces 4 ounces (115 grams) unsweetened chocolate, coarsely chopped 1 1/4 cups (250 grams) granulated white sugar 1 teaspoon pure vanilla extract 2 large eggs 1/2 cup (65 grams) all purpose flour 1/4 teaspoon salt   Cream Cheese Layer: 8 ounces (227 grams) full fat cream cheese, at room temperature 1/3 cup (65 grams) granulated white sugar 1/2 teaspoon pure vanilla extract 1 large egg   Tips & Advice: The trick to making a dense and fudge-like brownie, besides reducing the amount of flour and using no artificial leavening (baking powder/baking soda), is to incorporate as little air as possible when mixing the batter. So, for these Cream Cheese Brownies, instead of pulling out the electric mixer we are just going to mix the ingredients by hand in one bowl. The result is a nicely compact brownie with a dense and fudgy texture. Once the brownie batter is in the pan (we do put a little brownie batter aside for later) we top it with a cheesecake filling. The main component in a cheesecake is cream cheese, that white, soft and spreadable cheese with a slightly tangy flavor. It has a 33% butterfat content so its texture is wonderfully smooth and creamy. The one thing you do need to keep in mind is that the cream cheese needs to be full fatand at room temperature before it is beaten (in the food processor or with a hand mixer) so it will be nice and smooth with no lumps (but do not over process). Place small dollops of that leftover brownie batter over the cream cheese filling and then running a knife or wooden skewer through it all to give a nice marbleized effect. You can eat these Cream Cheese Brownies the same day as you make them, but I prefer refrigerating them overnight as this gives the flavors time to soften and mingle.Method: 1. Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 inch (23 cm) square baking pan that has been lined with aluminum foil (or baking paper). 2. In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir or whisk in the sugar and vanilla extract. Add the eggs, one at a time, beating well after each addition. Stir in the flour and salt and stir vigorously until the batter is smooth and glossy (about one minute). Remove 1/2 cup (120 ml) of the brownie batter and set it aside. Spread the remainder of the brownie batter evenly onto the bottom of the prepared pan. 3. Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese just until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth (do not over process). Spread the cream cheese filling evenly over the brownie layer. Spoon 16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect. 4 Bake in the preheated oven for about 30 minutesor until the brownies are set and the cream cheese is just beginning to brown. (A toothpick inserted into the brownie comes out with just a few moist crumbs.) Remove from oven and place on a wire rack to cool completely. Then cover and refrigerate the brownies until they are firm enough to cut into squares (several hours or even overnight). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Serve cold or at room temperature. Makes about 16 - 2 inch (5 cm) brownies. Enjoy! -J

Cream Cheese Brownies

—recipe after the jump—

Read More

(Source: ACulinaryAffair)

4 notes
Leave Note / Reblog

March 29, 2013

My sister and I have decided to call this cake: “Cake at Hanging Rock” *shrug* [[MORE]] This cake was originally made as a belated birthday cake for my brother. Initially my sister had come into the kitchen with this recipe that looked ridiculously hard but it ended up with her and I just doing whatever the hell we liked to get the cake to what it looks like in the picture.  Obviously it’s not perfect looking, but I think this cake looks rather nice, all pell-mell looking.   It was so much fun making this cake! And it tasted really, really good! (You can’t really go wrong with toffee, strawberry cream, raspberries and blueberries on top of chocolate cake) J

My sister and I have decided to call this cake:

“Cake at Hanging Rock”

*shrug*

Read More

(Source: aculinaryaffair)

3 notes
Leave Note / Reblog

March 23, 2013

Orange cheesecake with cocoa base —recipe after the jump—[[MORE]] I was feeling all jumpy and restless last night. So guess what? I baked a cake. Just as dad finished off the last cinnamon roll, I swooped into the kitchen and started pulling everything I needed out of the pantry and fridge.  Yes there is a crack on the surface of my cake D: I’m thinking that I might have over beaten my mixture when adding in the eggs, so you have to pay attention, ok? Take a look at these additional cheesecake making tips to minimise risk of cracking! Please remember that this is a sometimes-when-I-was-extremely-awesome-and-good-for-the-whole-day type of food and it will do you no good if you decide to eat cheesecake deliciousness every meal. Eat responsibly, remember to share and take care of yourself! Orange cheesecake with cocoa base Recipe adapted from “Kitsch in the Kitchen” I would suggest that you use nothing smaller than a 9 inch spring form pan for this. Ingredients For the base: -80g butter, cut up into small, cold chunks -1 1/4 cups granita biscuits/ plain biscuits (approx. 250g) -1-2 tablespoons cocoa powder (depending on much cocoa taste you want) For the cheesecake batter: -500g cream cheese, softened  -70g butter, softened -120g sugar -zest of one orange -1 1/2 tablespoons of cornflour, sifted -3 eggs, separated Method For the base: 1. Line the base of your spring form pan with baking paper. This will allow the cake to slide out more easily when it’s done. 2. Depending on whether you want to line the sides of your cake as well, either butter the sides of the cake tin, or line with sides with baking paper as well. 3. Using a food processor, crush and combine the biscuits, butter and cocoa powder together. You’ll know when it’s done when your mixture looks like breadcrumbs. (If you do not have a good processor, then fear not! You can make the base by hand, even if it will take a little bit longer. Break up the biscuits as best as you can using your hands, or crush them up with a mortar and pestle into a large bowl. Create a tunnel in the middle of your mixture. Melt the butter and cocoa powder  together and tip them into your tunnel before giving everything a good mix, making sure that all the biscuits have absorbed a bit of buttery goodness. 4. Tip your crumbly mixture into the pan and press the crumbs down firmly to create an even surface. Do the same with the sides of the cake tin as well.  5. Pop your done cake base into the refrigerator so it can mingle with the cold whilst you get to work on your cheesecake filling! For the cheesecake batter 1. Preheat the oven to 160C/325 F, setting it to fan-forced (this makes the circulation of the heat more even). Place a large tray of water (make sure your tray is oven safe) onto the lowest rack of your oven. 2. Using a standing electric mixer, combine the cream cheese, butter, sugar, orange zest and cornflour together. (I guess you could use a hand held mixer, but I stress that you must make sure that everything is properly combined and consistent!) Mix everything together on a medium-low speed, being sure not to incorporate too much air. Add the egg yolks in one at a time until they are just combined between each addition. Once this is done, set your cream cheese mixture aside.  3. Beat the egg whites until stiff peaks form. (That is, little mountains that don’t decide to snuggle back down when you take your beaters away.) Proceed to gently fold your beaten egg whites into the cream cheese mixture. 4. Now pour your mixture over your chilled base! Use the back of a spoon to smooth the batter out.  Wrap some aluminium foil over the top of the springform pan to prevent the top of your cheesecake burning. 5. Bake your cake for about 1 and a 1/2 hours on the middle rack. After this time has lapsed, continue to keep your cake in the oven for another 30 minutes, opening the oven door just a crack. Afterwards, transfer the cake to a wire rack and let it cool down to room temperature, before popping it back into the refrigerator for a few hours or overnight. 6. After all your patient waiting, proceed to decorate your cake as you please! I just garnished mine with strawberries and dusted some cocoa powder. Enjoy! -J

Orange cheesecake with cocoa base

—recipe after the jump—

Read More

6 notes
Leave Note / Reblog

March 19, 2013

Cinnamon Rolls —recipe after the jump— [[MORE]] My sister broke the rolls up before I got my camera ready! :( although they do look very cute just out of the oven all curled up together, it doesn’t matter. If you take a look at Laura Vitale’s video (link below) you can get an idea of what my rolls looked like too just out of the oven :) I didn’t put a glaze over these cinnamon rolls because I thought they would be sweet enough without it but I have included the recipe for the glaze below, should you be in the mood for something really extra sweet.  These are best eaten just fresh out of the oven, when the bread is still hot and soft and then cinnamon swirling throughout the roll is still hot, sweet and crusty :) Cinnamon Rolls Recipe from Laura in the kitchen If you click on the link you’ll also be able to watch Laura makes these scrummy rolls! :) Makes 14 to 16 Rolls Ingredients: -1 Package of Dry Yeast -¾ cup of Whole Milk -¼ cup of Granulated Sugar -¼ cup of Water, warmed up to 115 degrees -¼ tsp of Vanilla Extract -1 Egg -1 tsp of Salt -¼ cup of Unsalted Butter, melted -4 cups of All Purpose Flour -¼ cup of Melted Butter, to brush over the top before baking For the Filling -1/3 cup of Unsalted Butter, at room temperature -¾ cup of Brown Sugar -¼ cup of Granulated Sugar -1 1/2 Tbsp of Ground Cinnamon For the Glaze -¼ cup of Cream Cheese, at room temperature -1 Tbsp of Butter, at room temperature -1 1/4 cups of Powdered Sugar -½ tsp of Vanilla Extract -3 to 4 Tbsp of Warm Milk Method: 1) In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.3) Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.6) Meanwhile preheat your oven to 350F/176C degrees.7) Once risen, brush them with some melted butter and bake them for about 30 or until golden brown.8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy! J

Cinnamon Rolls

—recipe after the jump—

Read More

(Source: aculinaryaffair)

60 notes
Leave Note / Reblog

Wild Blackberries - M Stumbled upon the bush by the sea.  

Wild Blackberries - M

Stumbled upon the bush by the sea.  

2 notes
Leave Note / Reblog

March 3, 2013

Choc Rough Muffins I realised very belatedly that the last time I made these and posted a picture up, I didn’t post the recipe up. My apologies! —recipe after the jump— [[MORE]] Choc Rough Muffins Makes 12 (perhaps more if you use muffin liners) Ingredients -125g sugar -1/2 cup butter (125g) -2 eggs, lightly beaten -250g self-raising flour, sifted -4 tablespoons cocoa powder, sifted -175g chocolate chips -45g desiccated coconut -3/4 buttermilk/milk Method: 1. Preheat oven to 170C/338F. In a large bowl, place butter and sugar and beat until light and fluffy. Gradually beat in the eggs. 2. In a separate bowl, combine flour and cocoa powder. Add flour mixture, chocolate chips, coconut and milk to butter mixture and mix until just combined. 3. Spoon mixture into a 12 hole muffin pan. Bake for 30 minutes or until skewer poked into the center of the muffin comes out clean. Turn onto wire wrack to cool. Enjoy! :) J

Choc Rough Muffins

I realised very belatedly that the last time I made these and posted a picture up, I didn’t post the recipe up. My apologies!

—recipe after the jump—

Read More

(Source: aculinaryaffair)

4 notes
Leave Note / Reblog

Italian Breakfast/ Banana bread —recipe after the jump— [[MORE]] Recipe by: Nigella Lawson Serves 8-10  Ingredients: 150ml vegetable oil, plus some for greasing (you’ll also need baking paper to line the tin) 3 medium bananas, very ripe 2 tsp vanilla extract pinch of salt 2 eggs 150g caster sugar 175g plain flour 1/2 tsp bicarbonate of soda 4 tsp instant espresso powder Method: Preheat the oven to 170C/338F Line your loaf tin with baking paper. Dab and spread spots of oil onto the back of some baking paper to help it stick to the baking tin. Mash the bananas with vanilla extract and salt and then beat in the oil. Follow this by beating in the eggs, one by one followed by the sugar. Mix the flour with the bicarb soda and coffee, then beat into your banana batter. Pour the batter into the prepared loaf tin and bake for about 50-60 minutes. The load should be slightly coming away from the sides of the tin, with the top of the loaf bulging. Test the inside of the cake but sticking a skewer into the center, and it should come out  clean/dry. And that’s that! :) Nigella suggests you wait at least half or a whole day before chowing some down, but as for me…that plan fell through. Enjoy! J  

Italian Breakfast/ Banana bread

—recipe after the jump—

Read More

(Source: aculinaryaffair)

Leave Note / Reblog

Older Newer