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Friday, 29 August 2014

Blog Makeover & Gooey Cinnamon Roll Cake!

I hope you all love the new look, I know I do! I wanted to say HUGE thank you to my insanely talented friend Stephanie Moir who designed this beautiful new theme for the blog. 

We recently had a Great British Bake Off catch up afternoon and I made Audra Fullerton's Gooey Cinnamon Roll Cake! 

Ingredients 
For the dough
3/4 cup of milk
1/4 cup of butter
3 1/4 cup of white bread flour
7g yeast
1/4 cup of caster sugar
1/2 teaspoon of salt
1/4 cup of water
1 egg
For the filling
1 cup of dark brown sugar
1 tablespoon of cinnamon
1/4 cup of butter
1 teaspoon of vanilla paste
For the icing
4 tablespoons of butter
1 cup of icing sugar
1 teaspoon of vanilla paste
a few drops of milk

Method 
1. In a small pan, warm the milk and butter together over a low heat until the butter has melted.
2. Mix together 2 cups of the flour, yeast, salt and sugar in a large mixing bowl. Add the milk mixture, egg and water and mix until combined. The dough will be VERY sticky. Add the remaining flour gradually until the dough comes together. 
3. Knead the dough on a floured surface until smooth and elastic. Return the bowl and cover with a cloth. Leave to prove for 10 minutes.
4. To make the filling, melt the butter and stir in the vanilla paste. Combine the brown sugar and cinnamon in a separate bowl. 
5. To assemble, roll the dough into a large rectangle. Brush the dough with most of the melted butter and pour the rest into the bottom of the 9 inch dish. Sprinkle the rectangle with the cinnamon sugar. Using a pizza wheel, cut into 2 inch strips. Start with one strip and roll in to a swirl. Set that roll onto the next strip and continue to create the swirl. 
6. Repeat with a few more strips until the swirl becomes too big to continue with this method. Place it in to the dish and then place the remaining strips around the edge. 
7. Cover the dish with a cloth and leave to prove for 30-45 minutes.
8. Preheat the oven to 180 fan. Bake for 20 minutes until golden brown. 
9. For the icing, cream the butter and icing together until smooth. Add the vanilla and a few drops of milk if it's too thick. S
10. Spread the icing onto the bun, once it's cooled. Serve immediately! 



This is an American Recipe so most of the ingredients are listed here in cups. I use a handy dry measure so I can be accurate and not have to bother converting in to grams online. 

I hope you all enjoy reading this post in it's new format. I can't wait to write more pieces on my beautiful blog! X Bo 

Sunday, 17 August 2014

GIANT Peanut Butter Cookies!

So, now that The Great British Bake Off is back on (HOORAY) expect a lot more baking posts! Some of my friends and I had a watching party, we all made biscuits and I made these! 

Ingredients for cookies
125g soft unsalted butter
75g caster sugar
75g golden caster sugar
150g peanut butter
1 egg
175g self raising flour

For frosting
1156g butter
115g peanut butter
250g icing sugar
1/2 tsp vanilla 
1 tablespoon milk

Method
1. Line two baking trays with baking paper. Preheat the oven to 160. 
2. Cream together the butter and sugars. Add the peanut butter and egg.
3. Add the flour to make a dough.
4. Divide the dough into 6. Roll into a ball and then flatten into a large disc shape.
5. Bake for 18-20 minutes until golden brown. 
6. Cream the butter and peanut butter together. Add the icing sugar, vanilla and milk until it reaches the right consistency. 
7. Once the cookies have cooled, slather them in frosting! 



They are HUGE and super soft and chewy and totally delicious! X Bo