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Sunday, 29 September 2013

Spiced muscovado loaf cake with brown sugar icing!

Another day off, another bake! Today's recipe is from the March 2013 edition of the Sainsbury's magazine! And it's amazing. It's only 266 calories a slice when the cake is cut into 10 slices.

Ingredients for the cake
175ml whole milk
2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground cinnamon
75g muscovado sugar
75g soft unsalted butter
75g black treacle
100g golden syrup
200g self raising flour
1 tsp bicarbonate of soda
1 medium egg
For the icing
25g very soft unsalted butter
40g muscovado sugar
25g icing sugar
1 tbsp double cream
1/2 tsp vanilla extract

Method
1. Preheat the oven to 180. Line a 7cm deep, 20cmx9cm loaf tin with greaseproof paper.
2. Put the milk, spices, sugar, butter, treacle and syrup in a large saucepan and melt together over a low heat. Put the flour and bicarb in a large mixing bowl. Pour the wet mixture in the bowl and stir well. Add the egg and mix thoroughly.
3. Pour the mixture into the prepared tin and bake for 35 minutes, until a skewer comes out clean. Leave to cool.
4. To prepare the icing, put all the ingredients in a bowl and beat together. Spread on top of the cooled cake and sprinkle with a pinch of nutmeg.

























Ta da! Another easy bake, with very tasty results! X Bo

Thursday, 19 September 2013

Pan Haggerty!

Brace yourself. Today, I made a savoury dish! It's out of the Hairy Biker's second diet book. So, you can justify eating a massive portion because it's only 320 calories (when it serves 4.)

Ingredients
200g bacon, sliced
2 onions, thinly sliced
a splash of oil
5 medium carrots, chopped
6 medium potatoes, sliced
500ml chicken stock (made from 1 stock cube)
100g mature cheddar cheese
Method
1. Trim the fat off the bacon. Mist a large pan and heat. Add the sliced onion and bacon. Cook for 8-10 minutes until the onions start to softened and begin to colour. Once cooked, remove the bacon and onion from the pan.
2. Lay half of the sliced potatoes in the bottom of the dish. Spread a third of the bacon mix on top. Sprinkle half of the carrots on top. Then add the rest of the bacon mix. Add another layer of carrots. Then add the remainder of the bacon mixture and top with the rest of the potatoes. Pour the stock over the dish. 
3. Bring to the boil and then turn the temperature down to a simmer. Leave for about 30 minutes until the veg is cooked through. 
4. Sprinkle the cheese over the top and pop it under the grill, until the cheese is melted and turns golden.

Serve with some fresh greens or peas. 

















































This dish is absolutely delicious. Perfect Winter one-pot dinner. Hopefully I'll be able to post a few more pies and savoury dinners soon! X Bo

Sunday, 15 September 2013

Iced Cinnamon Buns and Mulled Apple Juice

Today is a very rainy and miserable Sunday. I thought that I would embrace the autumnal weather we've been having by making an autumn classic. Iced cinnamon buns. The original recipe is from an American blog I stumbled across: http://www.sprinklebakes.com/2013/05/my-moms-cinnamon-rolls.html 
In the original recipe, all the measurements are in cups so I've done my best to convert them all into grams. Luckily I have a dry measure that has American cups on it so that's super handy! 

Iced Cinnamon Buns
Ingredients for the dough
1/2 cup (118ml) milk
1/4 cup (55g) caster sugar
3/4 tsp salt
2 1/4 tsp dry active yeast
1/2 tsp caster sugar
1/2 cup (118ml) warm water
1 egg
3 cups (408g) bread flour
2 tbsp melted butter
For the filling
1/4 cup (55g) melted butter
1/2 cup (110g) caster sugar
1 1/2 tsp cinnamon
For the glaze
2 tbsp melted butter
1 cup (128g) icing sugar
1-2 tbsp hot milk
1 tsp vanilla extract
Method
1. For the dough, heat the milk, sugar and salt in a saucepan. Stir over a gentle heat until all the sugar has dissolved. Take off the heat and leave to cool. 
2. Dissolve the yeast and 1/2 tsp sugar in the warm water. Leave for 10 minutes.
3. Beat the egg into the yeast mixture. Stir in the cooled milk mixture. Add the flour a little at a time and mix to make a dough. Before adding the last of the flour, also add the melted butter and mix. Knead the dough for 5 minutes on a floured surface. 
4. Place in an oiled bowl and leave to prove for an hour or longer. 
5. Knock the dough back once it's risen and doubled in size. Roll out in a 12x9 inch rectangle. Brush the dough with the melted butter for the filling. Mix the cinnamon and sugar together and generously sprinkle over the top. Roll into a log and cut into 12 pieces. 
6. Place in a buttered dish, not touching. Cover with cling film and leave to rise for another hour or longer. 
7. Preheat the oven to 180. Bake for 15-18 minutes until golden brown. Be careful to keep an eye on them as they will catch quickly. 
8. Whisk together all the ingredients for the glaze and pour over the buns once they come out of the oven, still warm. 

Mulled Apple Juice
Ingredients
1L Apple juice
1 cinnamon stick, broken in half
2 cloves
a pinch of mixed spice
Method
1. Pour the apple juice into a large saucepan. Add the spices and gently stir over a low heat for 15-20 minutes until warm. 

























And there we go! A perfect little treat for a cold Autumn night in X Bo

Friday, 13 September 2013

Toffee choc cookies!

I used the basic cookie recipe I've posted before (found here http://bakingbo.blogspot.co.uk/2013/04/cookies.html)

However, instead of M&Ms or chocolate chips I used some of the sweets we sell at work. They're called Toffi-Chocs and they're delicious! 

















































Ta da! Hopefully more posts soon! I am loving this new season of GBBO and can't wait for the book that accompanies the series to come out! X Bo

Sunday, 1 September 2013

Mocha Brownies!!

My second bake of the day: Mocha Brownies! 

Ingredients
100g butter, diced
200g dark chocolate, broken into pieces
4 eggs
250g caster sugar
4 satchets of Starbucks Colombia coffee
30g cocoa powder
100g plain flour
1 tsp baking powder
100g white chocolate, chopped
Method
1. Heat the oven to 160. Line a 20cm square tin with baking paper.
2. Put the butter and dark chocolate in a heatproof bowl and melt over a pan of simmering water. Leave to cool a little.
3. Using an electric whisk or food processor, beat together the eggs and sugar until light and fluffy. Beat in the cooled chocolate mixture. 
4. Mix the coffee, cocoa, flour and baking powder together and then add to the chocolate mixture and gently stir together. Finally add the white chocolate. Pour into the tin and bake for 25-30 minutes until set but still a little bit squidgy. Leave to cool completely and then cut into squares. 

Ta da! 

























And there we have it! Can't wait to take these for my friends to try tomorrow! X Bo

SNICKERDOODLES!

This is post one of two today!! I've been working so much lately that whenever I have a day off I go a little bit mad and bake lots! 

Today I decided to make something I've always been intrigued in. An american cookie called a SNICKERDOODLE! The name alone had me on board straight and when I found out they're little chewy cinnamon cookies, I decided to do some research and make some! 

This is the original recipe I'm basing mine on: http://sallysbakingaddiction.com/2013/05/19/soft-thick-snickerdoodles-in-20-minutes/

Measurements were a little tricky as all the recipes I found used cups, being an american recipe! My lovely friend gave me a dry measure for Christmas and it's got American cups on it, so I used that, for everything except the butter. That I had to Google the weight in grams!

Ingredients for the cookies
1 cup (225g) butter
1 and 1/3 cups (268g) granulated sugar
1 large egg

2 tsp vanilla extract
3 cups (384g) plain flour

3 tsp baking powder
2 and 1/2 tsp ground cinnamon
1/2 tsp salt
For the topping
1/4 cup (50g) granulated sugar
1 tsp ground cinnamon

Method
1. Preheat the oven to 170. Line two baking trays with baking paper.
2. For the topping, mix the sugar and cinnamon together in a small bowl.
3. To make the cookies put the softened butter into a large bowl and cream until smooth. Add the sugar and mix until light and fluffy. Mix in the egg and vanilla.
4. In a separate bowl, mix together the flour, baking powder, cinnamon and salt.  

5. Add the dry ingredients to the other mixture in three different parts and mix well to for a dough. 
6. Take large pieces of the dough and roll into balls. Roll these dough balls in the cinnamon sugar. Sprinkle any excess sugar over the top. Bake for 11 minutes until golden brown and leave to cool. 

Ta da! SNICKERDOODLES! 

























I was very pleased with how these came out and may or may not have eaten one straight from the oven... The smell of cookies and cinnamon on a September Sunday was perfect! 
Second post of the day to follow shortly... X Bo