Tag Archives: Cook

Gingerbread Part Two

23 Dec

I make gingerbread bikkies most years. I don’t have a go to recipe, I usually do something different every year.
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This year I used the Iced Ginger Cookie recipe from the Sweet Treats from the Lime lounge Cafe book

Ingredients

125g butter

100g brown sugar

1 egg yolk (I added a whole egg as well)

90g golden syrup

2 1/2 cups plain flour

1 tsp bicarb soda

3 1/2 tsp ground ginger

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Method

Preheat oven to 180ºC and line tray with baking paper.

Beat butter, sugar and egg yolk until creamy

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Add syrup and beat again.

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Sift flour, bicarb and ginger and fold into mixture.

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At this point the mixture was very crumbly and not coming together like dough should (see the above picture) so I added an egg and beat it all until it was beautifully smooth (the picture below).

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The recipe doesn’t insist on it, but I did refrigerate my dough for about 30 minutes before rolling and cutting shapes.

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The recipes suggests baking them for 30 minutes, but I suggest 15 minutes, and definitely no more than 20.

Cool them on a wire rack.

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I used a store bought royal icing to ice the bikkies. I just piped simple patterns on to them as I was doing it late at night and just couldn’t be bothered with anything elaborate.

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The Minimen took them to daycare to share with their classes.
They both gave them the thumbs up.
I really liked this recipe, it made a lot of crisp little mouthfuls of ginger yumminess.




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Gingerbread Part One

22 Dec

I love Christmas time. I love baking new things and old favourites.

Gingerbread is a festive favourite, This year I made both a cake and biscuits. This post will be dedicated to the cake.
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I had never made or tasted gingerbread cake before but the picture in this recipe drew me in and made me believe I needed to eat it.

         Treacle Gingerbread

125g butter, chopped
2/3 cup (160ml) treacle
1/3 cup (70g) dark brown sugar
2 cups (300g) self-raising flour
1/2 cup (115g) chopped glace ginger
1 1/2 tbs ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 eggs, lightly whisked
1/2 cup (125ml) buttermilk
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  1. Preheat oven to 160°C. Grease and line the base and sides of a 8x30cm bar pan with baking paper.
  2. Combine the butter, treacle and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 2-3 minutes or until butter melts and mixture is smooth. Remove from heat and set aside to cool.
  3. Combine the flour, glace ginger, ground ginger, cinnamon, nutmeg and cloves in a bowl. Add the eggs, buttermilk and treacle mixture and stir until just combined. Spoon into the prepared pan and smooth the surface.

  4. Bake in preheated oven for 35 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.

For the icing a whisked 2 egg whites until they were fluffy, then added about 2 cups of icing sugar and 1 tbs flour and the juice of 1 lemon.

I decorated the cake with a cute little snowman and tree I bought from the supermarket.

The cake tasted delicious, however it was a bit on the dry side. It was really quick to whip up, which I love.


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Drop,back tomorrow and I’ll share the cookies I made!

 

Paleo vanilla cupcakes with not so paleo strawbery icing

1 Dec

This week both my blender and food processor have given up on me. I am quite beside myself with grief.

Fortunately my mixer works just fine, so to console myself I made some delicious paleo vanilla cupcakes using this cake recipe from Paleo Fondue.

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They have the not so paleo addition of white choc chips, they are also iced with not so paleo buttercream.

and since white chocolate goes so well with strawberries I added fresh strawberries into the butter cream, which is simply butter and icing sugar.

imageThe buttercream is decadent and tastes just like strawberry heaven.

The cake is moist and fabulous, it uses a combination of arrowroot and coconut flour which I think is a good combination. I have only used arrowroot by itself previously and I find it can have a bitter aftertaste, the addition of the sweet coconut flour masks this and although the raw flour had a distinctly coconut flavour, I couldn’t detect that in the baked cake. It also has both coconut sugar and honey, I think one of these would probably be enough sweetner as the cake is super sweet and caramely.

This will definitely be my new go to vanilla cake recipe.

 

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