Archive | November, 2013

Wholemeal Baked Doughnuts

28 Nov

Happy Chanukah! (And happy Thanksgivukkah to you ‘Mericans!) Today i’m celebrating the first day (and second night) of Chanukah with these yummy baked doughnuts!

Baked Beauties

Baked Beauties

I made these to accompany my homemade sweet potato latkes and shnitzel – something sort of healthy to balance out a night of fried foods! It’s ok if we only have it once a year right…?!

Just look at that jammy deliciousness!

Just look at that jammy deliciousness!

This is one of the easiest recipes i’ve ever made with yeast, you can just leave the dough to rise as you make dinner/order in/watch TV etc!

Chocolatey ganache

Chocolatey ganache

It’s the first Chanukah in our new flat, and as J and I lit the first candles and sang Ma’oz Tzur I really felt shivers running down my spine, the song brought on new meaning for me, and I loved our little celebration. I received a beautifully apt chocolate faux fur blanket which I gratefully snuggled down in after all that cooking! I hope your holidays are as happy as mine.

Baked Doughnuts Recipe

Ingredients:

  • 425g wholemeal (or wholewheat to you americans!) flour
  • 1/2 teaspoon fine sea salt
  • A 7g package active dry yeast
  • 1 cup semi-skimmed milk with half a lemon squeezed in
  • 130g honey, divided
  • 60g melted butter
  • 1 egg
  • Jam, butter and sugar for topping

Directions:

  • Squeeze lemon in your milk and leave to stand
  • In your stand mixer, combine flour, yeast and salt.
  • Melt the butter and add to milk. Add in honey and egg and whisk
  • Add in wet to dry ingredients and give a good stir
  • If you’re using a stand mixer, attach the dough hook and knead for 3-5 mins, until dough comes together in a ball
  • Oil a large bowl and cover with a damp towel
  • Leave to stand in a warm dry place for 1.5 – 2 hours
  • When dough has risen, roll it out and cut circles
  • Place circles on baking sheet and bake at 180oC for 15-18 mins
  • When cooled, pierce with a knife and inject in either chocolate or jam
  • Melt some butter and roll the doughnut in it, then smother in caster sugar
  • EAT EAT EAT!

Moustached Movember Baking

15 Nov

Movember… thats right. Raise money by growing a moustache (if you’re a guy) or raising money by baking if you’re me!

Tash with a 'tache...

Tash with a ‘tache…

This week we had a Movember Bake Sale at work, so obviously I baked!

Lots of shortbread cookies...

Lots of shortbread cookies…

Vanilla shortbread, chocolate shortbread, dipped in milk and white chocolate, and liberally sprinkled with pistachio… YUM!

IMG_4644Get your ‘tache on a stick!

Girls bringing the 'tache back!

Girls bringing the ‘tache back!

Cookie close-up!

Cookie close-up!

I used my fail sale vanilla shortbread recipe by Lily Vanilli, and a batch of chocolate shortbread.

Chocolate Shortbread Recipe

Ingredients:

  • 180 grams unsalted butter
  • 90 grams caster sugar
  • A sprinkle of salt
  • 1 tsp vanilla bean paste
  • 240 grams plain flour
  • 30 grams cocoa powder
  • I egg yolk

Method:

  • Sift together flour and cocoa powder
  • Add in the sugar, salt and vanilla and mix all dry ingredients together
  • Rub in butter until the dough looks like breadcrumbs
  • Add in the egg yolk and incorporate until dough begins to come together
  • Roll out dough to 1cm thickness and cut into whichever shape you fancy!
  • Refrigerate for at least 2 hours
  • Bake for 15-18 mins approx at 165oC
  • Take out and leave to cool
  • Dip in melted chocolate and sprinkle over pistachios, or whichever topping you choose

 

ENJOY! Are you doing Movember?!

Kladdkaka Brownie Cake

4 Nov

I LOVE chocolate. Did you guess? Were the chocolate overload cupcakes a clue?!

Well this weekend, I did lots of entertaining, from a girly lunch on saturday to tea on Sunday. So that meant I did a LOT of baking. Of course!

First up Kladdkaka, a Swedish sticky brownie-type cake from one of my favourite places, Scandi Kitchen. They’ve been handing out recipe cards so naturally I had to grab them all. This is one of my favourite cakes, so easy to make and even easier to eat! It’s rich but definitely addictive!

Kladdkaka Cake

Kladdkaka Cake

It doesn’t rise but does puff up slightly to create the cracked texture. It will be crisp and chewy on the outside and deliciously gooey near the centre!

Recipe

Ingredients:

  • 100g unsalted butter
  • 2 medium eggs
  • 300g caster sugar
  • 150g plain flour
  • 4 tbs cocoa powder
  • 1 tsp vanilla bean paste
  • Grated dark chocolate (extra – not necessary but i found it gave a good depth of flavour)

Method:

  • Melt butter and set aside to cool
  • Whisk together eggs and sugar until pale and fluffy and whisk in vanilla paste
  • Sift in flour and coca powder and fold together
  • Mix in butter and grated chocolate
  • Mix together until just combined
  • Pour into greased 20cm round tin
  • Bake on 180oC for approx 20 mins
  • Cake is ready when you push down and the top cracks slightly
  • Leave to cool in tin for an hour
  • dust with icing sugar and serve

Everyone LOVED this cake, half of it’s in the freezer for the next rainy day and this is definitely one I’ll make again for tea! Enjoy cake snobs x

A thin but extra gooey cake!

A thin but extra gooey cake!