graham
Polythene
[F4:graham.patrick][Xb0:GrahamOfTheDead]
Posts: 385
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Post by graham on Jun 25, 2009 10:28:30 GMT
My team at work decided that everyone should bake something and take it in tomorrow....so today, I'm gonna be making some cookies. Should be interesting. Haven't baked for about 20 years!
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Craigo
Yesterday Went Too Soon
Waiting for changes...[F4:555468168][Xb0:Tennisfreakcrag]
Posts: 999
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Post by Craigo on Jun 25, 2009 20:09:11 GMT
Ahh right!! I might give it a go this summer then!
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Post by Stacey on Jul 2, 2009 21:09:30 GMT
I made some more raspberry muffins today. And a carrot cake but the cream cheese frosting went a bit weird. Still yummy though.
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Jude
Yesterday Went Too Soon
Posts: 846
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Post by Jude on Jul 2, 2009 21:20:57 GMT
Cookings easy and once you've been doing it for as long as i have you dont even need to follow recipes.....i know exactly what 4oz of butter looks like, or 8oz flour etc, i dont even need to use scales anymore! Most of the things i make are my own concoctions, so i'll make them and then write my own recipe afterwards incase anyone wants it. it all comes with practice.........and age. And you pick up little tricks along the way too..........like adding a couple of egg yolks to your shortcrust pastry instead of water which makes loads of difference......you'll get the loveliest pastry ever! and adding a touch of mustard to cheese scone mixture......Mmmmm! and i dont even like mustard usually! I've just realised i'm talking in ounces........i bet you lot do it in grams dont you? *old*
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Post by Stacey on Jul 2, 2009 21:45:51 GMT
Haha, i can work in both Jude.
I wanna try cheese scones at some point...they're yummy.
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Jude
Yesterday Went Too Soon
Posts: 846
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Post by Jude on Jul 3, 2009 17:20:08 GMT
Haha, i can work in both Jude. I wanna try cheese scones at some point...they're yummy. with butter/spread/marg etc and cress in.......try them that way....Mmmmmmm!
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Post by Chloe on Jul 3, 2009 20:28:17 GMT
i always work in ounces, grams confuse me!
talking of tips with experience - chuck an extra egg in yorkshire puddings/toad in hole - makes all the difference
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Jude
Yesterday Went Too Soon
Posts: 846
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Post by Jude on Jul 4, 2009 22:56:29 GMT
i always work in ounces, grams confuse me! talking of tips with experience - chuck an extra egg in yorkshire puddings/toad in hole - makes all the difference yep, i totally agree! and phew about the ounces thing, i dont feel so ancient now!
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Post by SanSiroBird on Sept 10, 2009 9:53:13 GMT
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Post by Stacey on Sept 13, 2009 21:16:47 GMT
Mmmm...carrot cake I'm gonna try chocolate cake with white chocolate cream cheese frosting on top soon...it looks yummy in the recipe book!
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Post by Chloe on Sept 14, 2009 10:18:40 GMT
i made your risotto again last week stace - it gets the thumbs up all round. although i'm not a fan off all the stirring, i gave myself a blister from it - it really hurts!
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Post by SanSiroBird on Sept 14, 2009 20:37:32 GMT
As it was cold today, I cooked the first soup of the season! Barley soup, which was yummy! Oh, and eggplant sandwiches, stuffed of cheese and prosciutto cotto! Yum!
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Post by Chloe on Sept 21, 2009 18:25:29 GMT
made the most amazing double chocolate fudge cake with white chocolate icing this weekend.... sadly it got demolished before i thought to take any pics. its my new fave cake though!
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Post by SanSiroBird on Sept 21, 2009 23:16:33 GMT
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Post by Chloe on Sept 23, 2009 15:39:41 GMT
made the most amazing double chocolate fudge cake with white chocolate icing this weekend.... sadly it got demolished before i thought to take any pics. its my new fave cake though! i made it again today - the icing is gorgeous!
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Post by SanSiroBird on Sept 23, 2009 17:21:31 GMT
Oooohhh! Recipe?
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Post by Stacey on Sept 23, 2009 21:32:21 GMT
i made your risotto again last week stace - it gets the thumbs up all round. although i'm not a fan off all the stirring, i gave myself a blister from it - it really hurts! How?! I mean...how?! You don't have to stir it that much. I made chocolate buns with white chocolate cream cheese frosting with chocolate flakes on top last week. I do have pics somewhere.
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Post by Chloe on Sept 23, 2009 21:39:54 GMT
^^ you have to stir it loads in Hilary's pans ''cos otherwise it all sticks like hell and burns oooooo sounds good. recipe: 2x 8" round baking trays oven on 170C Cake:6 ounces butter 6 ounces dark brown sugar 5 ounces self raising flour 1 ounce cocoa 1 tablespoon baking 1/2 teaspoon powderbicarbonate of soda 3 eggs 100ml or 3 1/2 fluid ounces sour cream- mix butter & sugar together.
- sift flour, baking powder, bicarbonate of soda and cocoa into bowl
- beat the eggs
- add eggs & cream and mix into bowl with dried ingredients.
- divide mixture between tins and cook for 25-30 mins
Icing6 ounces or 175 grams white chocolate 4 ounces butter 4 tablespoons milk 7 ounces icing sugar
sweets to decorate - i use white and milk chocolate buttons- break white chocolate into chunks
- place chocolate butter & milk into a bowl suspended over saucepan of water & stir until melted
- sift icing sugar into a bowl, pour over melted mixture and mix together
- leave to cool (i find it best to leave in fridge for 20 mins or so)
- use electric or hand whisk to beat mixture until it forms soft peaks
- sandwich 2 halves of cake together using jam and some of the icing
- cover top and sides of cake with rest of icing
- decorate with sweets as desired
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Post by SanSiroBird on Sept 23, 2009 23:46:44 GMT
Thanks! ;D
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Post by Stacey on Sept 29, 2009 21:52:24 GMT
Chocolate buns with white chocolate cream cheese frostingFor 24 cakes: 150g SR Flour 50g Cocoa Powder 200g Caster Sugar 200g Marg 3/4 Eggs Heat oven to 190ºC. Get paper cases ready. Cream margarine and sugar until light and fluffy. Beat in eggs, one at a time, adding a little flour with each. Gently fold in remaining flour. Evenly distribute the mixture between the paper cases and bake for about 15 minutes until firm. Frosting: 120g white chocolate (coop bags of white choc buttons come in 60g bags which is helpful) 160g Cream cheese Wait until buns are cool. Melt chocolate gently then mix in the cheese until smooth. Spread onto the buns (this can be a bit tricky but you should get a decnt covering per bun). Topping: Small amount of milk chocolate (grated), sprinkled on top.
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