Thursday, 31 March 2011

Coconut and Lime Cake with Vanilla Frosting

This is always a popular cake and never lasts very long in our house!

The Ingredients:
80g Butter
220g Flour
80g Caster Sugar
70g Coconut
2.5tsp Baking Powder
0.5tsp Salt
2tsp Lime Juice
1tsp Vanilla Extract/Essence
1 Egg
130ml Milk

The How-To
Preheat oven to 180c
Sieve the flour, baking powder and salt together in a large bowl.
Add the buter and rub together to make a breadcrumbs consistency
In a seperate bowl whisk the egg, milk, lime juice, vanlla extract/essence
Stir the sugar and coconut into the egg mixture.
Make a well in the centre of the flour mixture and pour in the egg mixture
Mix to combine all ingredients.
Pour into a prepared cake tin and bake in the centre of the oven for 30 mins or until a skewer inserted comes out clean.

You're Done!

Wednesday, 30 March 2011

Gluten Free Chocolate Torte

Our first gluten free recipe and its fab! A devilishly good chocolate torte served with whipped or ice cream.

The Ingredients:
130g Butter
140g Dark Chocolate
130g Caster Sugar
75g Coco Powder
3 Eggs
1tbsp Vanilla Extract/Essence
2tbsp Icing Sugar

The How-To:
Preheat oven to 150c
In a bowl over a saucepan of simmering water melt the chocolate and butter together
Stir in the caster sugar
Stir in the beaten eggs
Stir in the coco powder and vanilla essence/extract
Pour the mixture into a 9inch cake tin lined with baking paper and lightly greased then dusted with coco powder.
Bake in the centre of the oven for 45 mins
The torte should not have risen too much. It will sink a little as it cools.
Leave for 10 mins before turning out onto a wire rack. Dust with the icing sugar.
After another 10 mins you can cut and serve warm with whipped or ice cream.

You're Done!

Tuesday, 29 March 2011

The Baking Bar in Orlando, Florida

 
When we came across a fascinating company, with a very similar name, in the centre of a worldwide craze of Cake Pops we just had to write about them. This turns out to be an excellently timed article as just this week The Baking Bar joined forces with Cake O Licious to bring both their expertise and stunning creativity to the Cake Pops aficionados. These scrumptious mouthfuls come in many many varieties and are constantly being invented and changed by the team at the Baking Bar in Orlando! What are cake pops exactly I hear you ask.....well they are basically mini customisable cakes on a stick. Amazing as gifts, baby showers, birthdays.....in fact there are Cake Pops to cater for nearly every event you can think of!
The talents of Heather, Celiana the owners of the Baking Bar in Orlando certainly know what they are doing in the dessert world. The craze of Cake Pops took off suddenly, only a few years ago only a few specialist cake designers had even heard of Cake Pops, now everyone wants to try them!
To find out more about the services The Baking Bar in Orlando offers you can check their website at http://www.thebakingbar.com/

Saturday, 26 March 2011

Almond Cookies

These Almond Cookies are light, crunchy and flavourful. 



The Ingredients:
80g Caster Sugar
80g Butter
65g Finely Chopped Sliced Almonds
1tsp Almond Extract
2 Egg Whites
50g NEILL'S® Plain Flour



The How-To:
Preheat oven to 180c
Cream the butter and sugar together until smooth
Stir in the almond extract, followed by the finely chopped almonds and flour.
Stir together until all ingredients are combined.
In a seperate bowl whisk the egg whites until they form soft peaks.
Fold the egg whites into the flour mixture.
Place tablespoons of this mixture onto baking sheets and bake in the centre of the oven for 14-15 mins. You'll be able to make about 13-15 cookies with this recipe.
Remove from the oven for allow to completely cool.

You're Done!
Cookies on FoodistaCookies

Thursday, 24 March 2011

BakingBar supports Belfast Twestival & AwareNI

BakingBar is proud to announce supporting Belfast Twestival today by providing cupcakes and cookies for the event!

What is a Twestival?

Twestival® (or Twitter Festival) uses social media for social good by connecting communities offline on a single day to highlight a great cause and have a fun event. Twestival is the largest global grassroots social media fundraising initiative to date. Since 2009, volunteers have raised close to $1.2 million for 137 nonprofits. All local events are organized 100% by volunteers and 100% of all ticket sales and donations go direct to projects.
You can find more information about your local Twestivals which you can also support by visiting the website http://www.twestival.com/

This years Twestival in Belfast is in aid of Aware NI

Aware Defeat Depression has been working since 1996 to support all those in Northern Ireland affected by depression or bipolar disorder (manic depression). We also welcome and support carers. We opened our first office in Derry/Londonderry and now have a second office in York Street, Belfast where our helpline is based. We also have an established network of over twenty support groups in rural and urban areas across the country, which are run by our trained volunteers.

You can find more details on AwareNI on their website http://www.aware-ni.org/ . If you can please make a donation to this very worthy cause!

Sunday, 20 March 2011

Mothers Day Muffins

BakingBar knows that Mothers Day is quickly approaching (April 3rd in the UK and May 8th in USA)

This is a recipe for a light raspberry muffin with whipped cream and raspberry sauce. Perfect to treat your mother to on Mothers Day.

The Ingredients:
125g Caster Sugar
275g NEILL'S®Plain Flour
250ml Milk
2 Eggs
1tsp Baking Powder
1tsp Raspberry or Strawberry Extract/Essence
100ml Vegetable Oil
0.5tsp Salt

The How-To:
Preheat oven to 200c
In a large bowl sieve the flour, baking powder and salt together
In a separate bowl beat the oil, milk raspberry/strawberry extract and eggs together
Lightly fold the caster sugar into the sieved flour
Make a well in the centre of the flour and pour the milk mixture.
Fold together being careful not to overstir
Pour the mixture into 9 Muffin Cases and bake in the centre of the oven for 20 mins
Allow to cool and serve with whipped cream, raspberry/strawberry sauce and chocolate sprinkles if you wish!

You're Done!

Friday, 18 March 2011

New Page!! - Our Favourite Websites!!

We are delighted to announce our new page on BakingBar!.......Friends of BakingBar !

This is a hand picked list of websites which we read, love and follow!

We hope you enjoy these websites as much as you do BakingBar! :)


Thursday, 17 March 2011

St Patrick's Day Shamrock Cake

HAPPY ST PATRICK'S DAY FROM IRELAND!!

This is a fantastic cake covered in delicious frosting. Once cut it reveals its moist shamrock green interior!

The Ingredients:
Cake:
The Ingredients:
175g Caster Sugar
175g NEILL'S®Self Raising Flour
175g Butter
3 Eggs
2tsp Vanilla Extract/Essence
Green Food Colouring
Frosting:
225g Icing Sugar
55g Butter
0.5tsp Salt
1tbsp Milk
1tsp Vanilla Extract/Essence

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 Vanilla.
Add green food colouring, about 4tbsp is ideal but add as much as you want.
Pour into a cake tin lightly greased and lined with baking paper.
Bake for 35 mins or until when a skewer entered comes out clean.
While the cake is cooling we will make the frosting,
Cream the butter in a bowl using an electric whisk
Slowly stir in the icing sugar and vanilla and salt
Add 1tbsp Milk
Stir until smooth
When cake is completely cooled spread frosting on top and the sides
Decorate with themed st patricks day decorations or create your own out of sugarpaste.

You're Done

Wednesday, 16 March 2011

St Patrick's Day Mint Chocolate Brownies

This is an excellent recipe. As well as delicious there is always plenty to go around! Chocolate sponge with a mint frosting covered in chocolate.


Cake Base:
75g Coco Powder
300g Caster Sugar
2 Eggs
250ml Milk
175g Flour
2 tsp baking powder
0.25tsp bicarbonate soda
1tsp vanilla extract or essence
40g Butter
0.25tsp Salt

The Frosting:
115g Butter
250g Icing Sugar
3tsp Water
1tsp Peppermint Extract
A drop of green food colouring

The Chocolate Coating:
250g Milk Chocolate
70g Butter



The How-To:
Preheat oven to 180c.
Cream the butter and sugar together, Add the eggs one at a time, Stir in the vanilla.
In a separate bowl sieve all the dry ingredients together.
Add the dry ingredients to the wet mix alternating with the milk until all ingredients are combined well.
Pour this into a deep baking tin lined with baking paper and bake in the centre of the oven for aprox 30 mins or until a skewer inserted comes out clean.
Now for the important step.......once cool stick it in the freezer for an hour to harden it up.
To make the frosting beat the butter until smooth and slowly add the icing sugar and then water and peppermint extract.
Spread this on the frozen cake base and then freeze again for an hour.
To make the topping melt the chocolate and butter together and mix well. Allow to cool and then pour onto the frozen frosting.
Refrigerate to set the chocolate.

You’re Done!

Tuesday, 15 March 2011

Jim Fobel’s Old Fashioned Baking Book – Review

I absolutely love old fashioned recipes and you know they are tried and tested and have probably been passed down many generations. What I particularly love about this recipe book are the notes which go along with recipes explaining the history. So not only is this a recipe book but it is also a reference book. It means so much to know the origins or something you are going to bake.
I have already reviewed a book of great British recipes. This is the American equivalent. A lot of these recipes I had never heard of in the UK before reading this.
The one downside to this book is there are no pictures at all, yep you read right.....none. Some people might find this a major down side from buying this book however even though I am a major fan of pictures in recipe books I don’t believe it is always essential. The same cakes made by 10 different people will most probably always produce 10 slightly different results anyhow so pictures are only ever a rough guide.
Now the next point is a bit of a pet hate for me I'm afraid. The recipes in this book are mostly in ‘cups’ and not what we in UK are use to in grams. Some people find baking in ‘cups’ simpler. I guess I have just grown up measuring things on scales instead. But to make these recipes you will need to buy yourself a set of measuring cups like seen here:
Being referenced to many times by Nigella Lawson herself, I can truly understand why as Jim Fobel is an inspiration to all bakers.
The book is available from Amazon UK at:
Or Amazon US at:


Sunday, 13 March 2011

Traditional Gingerbread

This is a fantastic and easy Traditional Gingerbread recipe. Lovelly with whipped cream and a cup of tea!

The Ingredients:
120g Dark Brown Sugar
40g Light Brown Sugar
180g Butter
125g Plain Wholemeal Flour
200g Self Raising Flour
3tsp Ground Ginger
2tsp Orange Extract/Essence
2 Eggs
170g Golden Syrup

The How-To:
Preheat oven to 180c
In a saucepan melt the butter, golden syrup and sugars together until everything is disolved, then remove from the heat.
Pour butter mixture into a large bowl and beat in the eggs
Now beat in the orange extract/essence
In a seperate bowl measure out the flours and stir in the ground ginger
Slowly add the flour to the butter mixture and stir until well combined.
Pour the mixture into a deep baking tray (9 or 10 inch tin is best)
Bake in the centre of the oven for 28-30 mins or until a skewer inserted comes out clean.
Allow to cool

You're Done!

Friday, 11 March 2011

Banana Cake with Vanilla Frosting

This is an amazing twist on Banana Bread....its Banana Cake!!

The Ingredients:
Cake:
4 Ripe Bananas
2 Eggs
210g Caster Sugar
240g NEILL'S Plain Flour
120g Butter
1tsp Vanilla Extract/Essence
0.5tsp Salt
1tsp Baking Powder

Frosting:
225g Icing Sugar
55g Butter
0.5tsp Salt
1tbsp Milk
1tsp Vanilla Extract/Essence

The How To:
Preheat oven to 180c
Cream the butter and sugar together until smooth
Beat in the eggs one at a time
Beat in the vanilla
Fold in the mashed banana
In a separate bowl sieve the flour, baking powder and salt together
Fold this into the butter mixture until combined but do not over stir
Pour the batter into a prepared cake tin
Bake in the centre of the oven for 35 mins or until a skewer entered comes out clean
Allow to cool
While the cake is cooling we will make the frosting,
Cream the butter in a bowl using an electric whisk
Slowly stir in the icing sugar and vanilla and salt
Add 1tbsp Milk
Stir until smooth
When cake is completely cooled spread frosting on top.

You're Done!


Sunday, 6 March 2011

Chili, Cheese and Onion Bread

This is a delicious savory chili, cheese and onion bread and goes perfectly with any Italian meal or just as a snack.

The Ingredients:
150g Cheddar Cheese
190g Plain Flour
25g Butter
80g Finely Diced Onion
1 Egg
130ml Milk
3tsp Baking Powder
1tsp Salt
2tsp Chili Powder
1tsp Paprika

The How-To:
Preheat oven to 200c
Fry the diced onion in a pan on low heat until it is clear and golden
Sieve the flour, baking powder, salt, chili powder and paprika into a large bowl
Use your fingers to rub the butter into the flour mix until it forms a breadcrumbs texture
Stir in 70g of the Cheddar cheese
Mix in the fried onion
In a separate bowl beat the egg and milk together and add this to the mixture.
Mix together but do not over stir
Pour the dough into a lined baking tin and even out.
Sprinkle with the remaining Cheddar cheese
Bake in the centre of the oven for 20 mins

You're Done

Decadent Devils Food Cake

This is a delicious decadent devils food cake recipe. Absolutely perfect for a dinner party or any other occasion.

The Ingredients:
Cake:
60g Coco Powder
110g Dark Sugar
220g Plain Flour
250ml of boiling water
120g Butter
150g Caster Sugar
2 Eggs
0.5tsp Baking Powder
0.5tsp Bicarbonate Soda
2tsp Vanilla Extract/Essence

Filling and Topping:
120ml Water
40g Dark Brown Sugar
180g Butter
320g Milk or Dark Chocolate

The How-To:
Preheat oven to 180c
Sieve the flour, baking powder and bicarbonate soda together in a large bowl
In a separate bowl mix the boiling water, coco powder and dark brown sugar until everything dissolves.
In another bowl, cream the butter and caster sugar together, blend in the vanilla.
Whisk in the eggs
Slowly fold the flour mixture into this bowl.
Mix in the coco and water mix.
Pour into two lined cake tins
Bake in the centre of the oven for 27 mins or until a skewer inserted comes out clean.
Leave to cool and turn out onto a cooling rack.
While this is cooling we need to make the filling and topping.
In a saucepan add the water, sugar and butter and heat until dissolved, bring to the boil briefly.
Remove from the heat and slowly stir the broken up chocolate into the mix.
Stir until smooth. Place in the fridge and cool for aprox 1hr
Place 1/3 of the topping/filling in between the two layers and the rest on top and around the edges.

You're Done!