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Post by Clare on Jul 6, 2008 14:29:45 GMT
Oi, Yates! You using my photo as well?!
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Post by Chloe on Jul 6, 2008 14:37:56 GMT
eek *edits*
*runs*
*hides*
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Post by Clare on Jul 6, 2008 15:45:10 GMT
;D Don't worry, I won't invoice you as well
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Post by ludicrouslouisa on Jul 6, 2008 21:03:01 GMT
Something tells me that I should cook some cake today. It might be able to save the thread...
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Post by Stacey on Jul 6, 2008 22:17:53 GMT
Oh it better be good cake
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Post by ludicrouslouisa on Jul 6, 2008 22:22:39 GMT
MY CAKES ARE ALWAYS GOOD CAKES! haha. No one told Craig and I to go to the naughty corner!
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Post by swindonforever on Jul 6, 2008 22:28:04 GMT
, youll get used to it, its not such a bad place
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Post by ludicrouslouisa on Jul 7, 2008 9:12:22 GMT
My attempt at rescuing the thread. They call it blondies..I call it random caramel pseudo brownies. It's the sort of recipe that can be done with one hand, your eyes shut, and your head on fire. However..it may make you feel fat. And you may actually end up eating all of it in one setting like my friend, my brother and I managed to do. OK! 100 grams of butter 1 cup of brown sugar (dark brown, preferably) Slosh of vanilla essence teaspoon of baking powder a cup of plain flour 1 egg some milk (can you tell I don't bother to measure much?) (And you can add other stuff like ginger, the original recipe has pecans but I'm allergic to them so I don't add them, or white chocolate, or whatever. Just don't do all at the same time cause that would be really gross.) Then..basically, melt the butter, chuck in the brown sugar and vanilla essence and mix til it's..mixed. Beat in the egg. Chuck in the flour and baking powder. And mix until it's all good. It will be kind of..thick. So just add in some milk until it's a cakey sort of consistency (it'll be a bit thicker than normal. Actually, the original recipe doesn't have milk in it. This is just a good thing to add if you only have bantam eggs, or no eggs, or something. Or you don't like your cake really thick.) Mix in whatever else you wanted to add. And sooo..pour into a well greased tin and shove in the oven (preheated, 180 degrees c), and cook for about 20 to 25 minutes. It normally sinks in the middle a bit..but wahey, who cares? Cut it up and you're done! You can usually cut it up in the tin and cut out the middle man of the cake rack. I'm sure you can put icing on it, but I'm not an icing person, we usually don't have icing, and it's pretty rich so why bother? (As you can see with the holes..I'm very overzealous with cake testing.)
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Post by Stacey on Jul 7, 2008 9:59:33 GMT
Yay, Louisa saves the thread with her caramel pseudoness. Think i'll try it without my head on fire though
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Post by ludicrouslouisa on Jul 7, 2008 11:19:41 GMT
I haven't had my head on fire since I was a wee girl at carols by candlelight! Brushing out the burnt hair was not fun
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Post by xstaceyx on Jul 7, 2008 16:16:46 GMT
has anybody got a good banoffee pie recipie? might'ave missed one if someone posted in this tread
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Post by Stacey on Jul 7, 2008 16:24:54 GMT
Nope...i'd like to try making banoffee pie Btw...i've made the very 1st thread a contents thread so you can check on there for what is in here
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Post by xstaceyx on Jul 7, 2008 16:27:47 GMT
well the first time was a total disaster to one recipie i tried haha, tasted nice though so we re-birthed it as banoffee crumble....
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The Doctor
Polythene
Dude....Chris totally farted!
Posts: 492
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Post by The Doctor on Jul 7, 2008 17:38:45 GMT
you ask....i deliever: David Tennant Banoffee Pie (It's called that becuase it's sexy and you always want more, MORE, MORE!!!) Base: 6oz chocolate chip cookies 1/2 tsp ground cinnamon (optional) 3oz butter, melted Topping: 1 large tin of condensed milk 1 tsp chocolate powder (optional) 1oz caster sugar 1/2 pint double cream 1 large banana chocolate chips for decoration Crush biscuits and stir in cinnamon and butter. Press into base of a well-greased cake tin (around 8 inches). Chill, generally overnight, or at least for several hours. Immerse the can of condensed milk, unopened, into boiling water. Cover and boil for 3 hours, but do check it every 40 minutes and add more water if required, to cover the tin. After 3 hours, remove from the water and allow to cool completely before opening. Inside will be a soft toffee filling. Whip the cream with the chocolate powder and sugar until thick and smooth. Remove the biscuit base from the cake tin and empty the toffee mixture onto the base and spread. Chop the banana and spread over the toffee. Finish by spooning or piping on the cream and decorate with chocolate chips.
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Post by ludicrouslouisa on Jul 7, 2008 21:06:58 GMT
I've never actually seen banoffee pie ever I read about it in some kid's book and found it years later on Wikipedia Most overly sweet desert I ever had - definitely marshmallow, strawberry and white chocolate pizza! IT KILLED ME! Question - seeing as I haven't ever had banoffee pie..have you ever had pavlova?
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Post by Chloe on Jul 7, 2008 21:13:46 GMT
yes, pavlova is amazing! i love it
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Post by Stacey on Jul 7, 2008 21:14:53 GMT
You should make me some
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Post by Chloe on Jul 7, 2008 21:21:01 GMT
well lets make a plan to make some thren! 'cos we need to get fruit for the greek yogurt/honeycomb dish, so we can use the left-over fruit on pavlova, which will give us spare egg yolks that you can use for creme brulee!
oooooooooo genius
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Post by Stacey on Jul 7, 2008 21:22:06 GMT
Our pudding making plans are second to none....excellente!
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Post by ludicrouslouisa on Jul 7, 2008 21:33:00 GMT
I love doing that! Normally we freeze egg whites after using the yolks to make pie. Fresh egg whites (like..only a day or so old), whip really really well. Ones from the shops are usually more than a week old. So they're all runny. I would love to make creme brulee...but unfortunately I don't have a blowtorch..or even a grill
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