Tuesday, 30 November 2010

The Perfect Afternoon Tea Scones

These are fantastic scones to have with clotted cream and jam along with a cup of good English tea!

The Ingredients:
400g NEILLS®Plain Flour
110g Caster Sugar
5tsp Baking Powder
170g Butter
220ml Milk
0.5tsp Salt
1 Egg

The How-To:
Preheat the oven to 200c
Sieve the flour, baking powder, salt and sugar together in a large bowl.
Using your hands rub the butter into the flour mixture until it resembles breadcrumbs.
In a separate bowl whisk the egg and milk together, now slowly add this to the mixture.
Quickly knead the mixture and form into 8 half inch thick rounds.
Bake in the centre of the oven for 15 mins. Take out and allow to cool.

You're Done!

English Scones on FoodistaEnglish Scones

Sunday, 28 November 2010

Double Chocolate Fudge Cake

This is a brilliant cake for a party as you can get a lot of servings out of it and most importantly everyone loves it!

The Ingredients:
Cake:
170g NEILL'S® Self Raising Flour
170g Butter
170g Light Soft Brown Sugar
3 Eggs
1 Tbsp Coco Powder
1Tsp Baking Powder

Filling & Topping:
170g Tin of Evaporated Milk
125g Dark Choc Chips / Finely chopped chocolate.
125g Light Soft Brown Sugar
50g Butter
1 tsp Vanilla Extract/Essence
Approx 10g Grated White Chocolate

The How-To:
Preheat oven to 170c
Grease two cake tins and line the bottom of each with a circle of grease proof paper.
First of all we need to make the two cake halves.
Cream the butter and sugar together until smooth.
Add the eggs one at a time and ensure they are well combined.
In a separate bowl sieve the flour, baking powder and coco powder together.
Now add this flour mixture slowly into the butter mixture stirring together until well combined.
Divide this mixture between the two cake tins and bake in the centre of the oven for 30 mins
(To double check the cake is cooked in the centre insert a skewer, it should come out clean.)
Leave the cake to cool for 10 mins before gently turning out onto a wire rack and allow to completely cool.

We now need to make the filling and topping.
Add the tin of condensed milk into a small saucepan and add the brown sugar.
Stir this together over a moderate heat until the sugar dissolves.
Bring to the boil and then turn heat to lowest setting and allow to simmer for 6 mins, try not to stir to much but make sure it doesn't burn. Constantly watch the saucepan as the sugar can boil up suddenly!!
After the 6 mins are up remove from all heat and slowly whisk in the dark chocolate pieces, they should dissolve.
Now whisk in the butter followed by the vanilla.
Set the mixture aside and allow to cool. When cool cover in clingfilm and place in the fridge for 1hr.
Remove from fridge and stir to loosen up.
Spread half this mixture on the bottom half of the cake, set the top half on top and then use the rest of the topping to cover the top and sides of the cake.
You can serve straight away or put in the fridge for the fudge to set more firm.

You're Done!

Thursday, 25 November 2010

Mary Berry’s Baking Bible – Book Review

This book is described as “the only baking cookbook you’ll ever need”. As much as we would all love this to be the case I don’t believe it is. However this book has a huge wealth of recipes and tips and we should all have a copy on our kitchen shelf. Whether it be to refer to for specific baking tasks or to follow a recipe from start to finish.
Containing 400 pages and covering 250 “foolproof” recipes this book is certainly worth its value of £13.37 sold by Amazon.co.uk or $34.16 sold by Amazon.com.
This is certainly not a flimsy recipe book by any means, perfect for the rough and tumble of a busy kitchen.
Consisting of full colour pictures the recipes are easy to follow and very comprehensive. I find that coloured pictures as essential to any modern day recipe books to ensure that your finished item somewhat resembles what it’s meant to, in both colour and shape. My only criticism is that there aren’t more of the pictures, as I do like to see at least one picture for every recipe.
It is worth noting that this book is a compilation of several others of Mary's books (including Ultimate Cakes, Simple Cakes and Puddings & Desserts). So by purchasing this book you are getting the best recipes in my opinion from all her previous books listed above.
Basically this recipe book is an all-round essential book for your kitchen shelf. You will discover plenty which you didn’t even know existed.

Sunday, 21 November 2010

Red Velvet Cupcakes & Cream Cheese Frosting

This is a classic cupcake but there are hundreds of variations. In my opinion this is the easiest and most effective recipe to try out for your first time making them.

The Ingredients:

The Cupcake:
250g Plain Flour
120g Butter
250ml Butter Milk
290g Caster Sugar
2 Eggs
5 tbsp Coco Powder
2 tbsp Red Food Colouring
1tsp Vanilla Extract/Essence
0.5tsp Salt
1.5tsp Bicarbonate of Soda
1tbsp Vinegar

The Frosting:
400g Cream Cheese
100g Butter
250g Icing Sugar
1tsp Vanilla Extract/Essence

The How-To:
This might seem a bit of a back to front recipe but we need to make the frosting first to allow it to chill in the fridge. Cream the butter and cream cheese together in a bowl, mix in the vanilla and slowly add the icing sugar until well combined. cover the bowl and place in the fridge for an hour to set a bit harder.

Now for the cupcakes. We need to preheat the oven to 180c
Cream the butter and sugar together until smooth, add the eggs one by one.
Mix in the food colouring, buttermilk and vanilla.
Stir in the bicarbonate of soda and and vinegar.
In a separate bowl sieve the flour, coco powder and salt together.
Slowly add the flour mix to the wet mix making sure well combined but not over-stirring.
Place the mix in cupcake cases ( you will be able to make about 18/20 with this mix)
Bake in the centre of the oven for 20 mins and allow to cool completely before frosting.

You're Done!

Tuesday, 16 November 2010

Thanksgiving Soft Chewy Ginger Cookies

These cookies are perfect to make with children to celebrate Thanksgiving. We realise that not all our readers are from America however we try and celebrate all major holidays both American, British and Irish.
A recipe I've had in my recipe book for many years, truly tried and tested.

The Ingredients:
200g Sugar
290g Plain Flour
160g Butter
1 Egg
1tsp Baking Powder
2tsp Ground Ginger
0.5tsp Ground Cloves
0.25tsp Salt
0.5g Cinnamon
1tbsp Water
2tbsp Sugar
4tbsp Treacle (known as Molasses in the US)

The How-To:
Preheat oven to 170c
Cream the butter and sugar together until smooth.
Beat the egg into the mix.
Add the 4tbsp Treacle and 1tbsp Water.
In a separate bowl sieve the flour, baking powder, ginger, cloves, cinnamon and salt together.
Slowly add the flour mix to the butter mix ensuring the mixture is well combined.
This forms your batter for your cookies, we need to leave the batter to sit in the fridge for 1 hour before we bake it.
We need to roll this dough out into balls about the size of a ping pong ball. The next step is completely optional and is to personal preference, Roll the balls of dough in the 2tbsp of sugar, lightly coating them.
Place these on a baking tray and press down until about half an inch thick.
Place the balls about 2 inches apart and bake for 9 mins, remove and allow to cool.

You're Done!

Cookies

Sunday, 14 November 2010

Kind Donations

To help us fund and expand our blog and of course to provide our readers with a lot more recipes you can make a donation to us by clicking the below PayPal button. If you would like to give us any other donation including baking supplies you can email us at bakingbar@gmail.com and I will provide an address.

All donations of any amount are gratefully accepted and we thank all our readers for their ongoing support.






Mint Double Chocolate Cookies

Mint and Chocolate are two ingredients which work so well together. This is the first of several recipes using them which we will be posting in the next few weeks.

The Ingredients:
100g Granulated Sugar
75g Dark Brown Sugar
190g Plain Flour
175g Butter
20g Coco Powder
170g Chocolate Chips or finely chopped chocolate
1 Egg
1tsp Baking Powder
1tsp Pepermint Extact/Essence
1tsp Vanilla Extract/Essence
0.25tsp Salt

The How-To:
Preheat oven to 170c
Cream the butter and sugars together until smooth.
Beat in the Egg and make sure it is well combined in the mixture.
Stir in the Peppermint and Vanilla
Sieve the Flour, Baking Powder, Salt and Coco Powder together in a bowl.
Slowly combine the flour mixture to the butter mixture.
Stir in the chocolate chips.
Place 4tbsp of this mixture onto a baking sheet and bake in the oven for 12/13 mins.
Leave to cool on a wire rack.You should be able to get about 24 cookies out of this recipe.

You're Done!

Wednesday, 10 November 2010

Cinnamon Raisin Cookies

This is the best recipe for Cinnamon Raisin Cookies. Soft and chewy and absolutely delicious.

The Ingredients:
175g Butter
150g Granulated Sugar
160g Light Brown Sugar
150g Plain Flour
220g Oats
150g Raisins or Sultanas
2 Eggs
1 tsp Vanilla essence/extract
1tsp Cinnamon
1tsp Baking Powder
0.5tsp Salt

The How-To:
Preheat the oven to 190c
Cream the butter and sugar together until smooth.
Add the eggs one at time beating the mixture together.
Beat in the vanilla.
Sift the Flour, Baking Powder, Salt and Cinnamon together.
Stir this into the butter and sugar mixture.
Now stir in the raisin and oats making sure the mixture is well combined.
Place 4 tablespoons of the mixture onto a baking sheet at a time and bake in the oven for 9 mins.
Remove and allow to cool on a wire rack.
This mixture will make about 40 cookies depending on the size you make them.

You're Done.

Friday, 5 November 2010

Jam Surprise Cupcakes!

These muffins are great for parties. Quick and easy to make and always disappear quickly! Vanilla Cupcakes with a surprise jam filling.

The Ingredients:
150ml Milk
230g Plain Flour
Jam of your choice
75g Caster Sugar
1tsp Baking Powder
0.5tsp Salt
2 Eggs
70g Butter
2tsp Vanilla extract/essence

The How-To:
Preheat oven to 180c
Sieve the flour, sugar, baking powder and salt together in a large bowl.
Melt the butter in a separate bowl and mix in the milk, two eggs and vanilla.
Slowly add the milk mixture to the flour mixture. Do not over stir, just enough to combine all the ingredients.
Spoon half the mixture into 12 cupcake cases
Use a teaspoon to place about half a tsp of jam in the centre of each cupcake case. Press down slightly (but not all the way to the bottom) with your finger.
Spoon the remaining mixture into the cupcake cases so the jam is covered.
Bake in the centre of the oven for 20 mins

You're Done!

Cupcake on FoodistaCupcake

Thursday, 4 November 2010

Easy Peasy Loaves

Making bread is always made out to be overly complication when it really isn't. Although it does take time it requires little effort, so while you are waiting for the bread to prove (rise) you can get on with other things.
Follow this recipe below and I will show you that making bread is simple and extremely satisfying once your done!

The Ingredients:
480ml Milk
7g (normally 1 sachet) of active Yeast
830g Plain Flour
1tbsp Caster Sugar
1tbsp Salt
1tbsp Butter
4tbsp warm water.

The How-To:
Heat the milk in a saucepan until it starts to bubble, remove from the heat.
Add the salt, sugar and butter and stir together. Leave to the side until it goes look warm, cool enough to place your little finger in the saucepan without burning it)
In a small glass or dish add the yeast to the 4tbsp warm water and stir together. leave to react while the milk is cooling down.
When the milk has reached look warm temperature mix in the yeast mixture.
Add half the flour and stir into the mix.
Slowly add the other half of the flour, this should form a dough.
Knead this on a lightly floured surface for about 8 mins until elastic. (Brilliant stress relief!)
Place the ball of dough in a lightly greased bowl and cover with a damp cloth, leave to prove (rise) for 1.5 hours.
Tip the now risen ball of dough out of the bowl and punch down (called knocking back).
Cut the dough in half and form into 2 loaves. Set to the side and cover to allow to rest for a further 10 mins.
Place these two loaves into two lightly greased bread pans or two aluminium takeaway containers also work!
Leave the loaves in these two containers for about another 1 hour when they should approximately double in size.
Place in a preheated oven at 190c for about 30-35 mins.

Although this recipe takes time I am sure you will agree that the steps are very simple and easy to follow.

You're Done!







Bread on FoodistaBread

White Chocolate and Raspberry Muffins

A favourite among many, this White Chocolate and Raspberry Muffin recipe is extremely tasty as well as indulgent.

The Ingredients :
2 Eggs
100g Caster Sugar
100g Butter
210ml Milk
310g Plain Flour
160g Raspberries
110g White Choc Chips
1tbsp Baking Powder

The How-To:
Preheat oven to 200c
Line a muffin tray with 9 muffin cases.
Sieve the Flour, Sugar and Baking Powder into a bowl.
Beat the eggs and milk together and add to the flour mixture.
Melt the butter and also add this to the flour mixture.
Stir the mixture together but do not over stir
Mix in the raspberries and white chocolate chips into the mixture.
Divide evenly into the 9 muffin cases.
Bake for 17/18 mins. Remove and cool on a wire rack.

You're Done!

Tuesday, 2 November 2010

Delicious Lemon Cake

This is the first recipe we have posted which has a video tutorial so we hope you find it useful.

The Ingredients:
175g Caster Sugar
175g Self Raising Flour
175g Butter
3 Eggs

2tsp Lemon Flavouring


The How-To:
Preheat oven to 180c
Cream the butter and sugar together until light and creamy.
Add the eggs to the mix one by one ensuring each is combined before adding the next.
Stir in the flour.
Stir in the lemon flavouring
Pour into a cake tin lightly greased and lined with baking paper.
Bake for 45-50 mins or until when a skewer entered comes out clean.

For an extra special lemon cake top with lemon icing or frosting. We will make a tutorial video for this soon!


You're Done!