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Bloglovin
I thought with all this hype about Google getting rid of there RSS blog follow reader thing (as you can tell I was completely unaware of such a thing) and all this talk of alternitve places to keep track of blogs I joined Blog Lovin'!
Lemon Cream Whoopie Pies with Bramble Preserve {#bakingwithmackays}
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Now I use Mackays Scottish Strawberry Preserve on a daily
basis sometimes on toast, scones, crumpets and so on, but always for Mini
Baker’s jam sandwich in her lunch box. So, I jumped at the chance to work with
them!
They basically asked me what I was interested in and I asked
for the lemon curd, seedless bramble preserve, spiced ginger preserve and
strawberry preserve with champagne. The first two are what I am working with
today. Lemon and bramble go well together, so does lemon and ginger
actually…
I know whoopie pies have gone a bit out of style in the
baking world, but they make a great base for a variety of flavors!
These were the perfect amount of sweet and tart. I complained last night on twitter because I don't own a proper zester for the lemon zest. I think they are a bit spendy for what they are. Yet, if I keep on making lemon or citrus flavored treats then I might have to invest in one. Do you own one? If the answer is yes could you live without it?
These were the perfect amount of sweet and tart. I complained last night on twitter because I don't own a proper zester for the lemon zest. I think they are a bit spendy for what they are. Yet, if I keep on making lemon or citrus flavored treats then I might have to invest in one. Do you own one? If the answer is yes could you live without it?
Lemon Cream Whoopie Pies
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1 tsp baking powder
¼ tsp bicarb of soda
¼ tsp salt
125g unsalted butter, softened
200g golden caster sugar
1 large egg
1 tsp vanilla paste
100 whole milk
50ml lemon juice
zest of 2 lemons
Preheat the oven to 180C/gas4. Line your baking sheet(s).
First sift together the flour, baking powder, bicarb, and salt. Cream the
butter and sugar together until light and fluffy. You can’t over beat so if it
doesn't look fluffy enough keep beating. Add the egg and mix well. While the
butter and sugar are being beaten, in a separate bowl mix the vanilla, milk,
and lemon juice together. Combine with the butter mixture. Gradually add the
flour mixture until just combined. Fold in lemon zest. Chill in the fridge for
30 minutes minimum.
Drop even as possible scoops of batter unto your line baking
sheet(s) not too close together. Bake in the middle of the oven for 10-12
minutes or 8-10 minutes depending on the size of your “pies”. They should have
a slight impression when touched with a finger. Leave to cool completely.
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Lemon Curd Cream
100g of whipped cream (100-150ml)
100g Mackays Lemon Curd
Mackays Seedless Bramble Preserve or Spiced Ginger Preserve
(optional)
All you do is fold the whipped cream and lemon curd together. Chill for about 15 minutes before use. Spread a layer of Seedless Bramble Preserve on one side and the lemon curd cream on the other and smoosh together before serving. Or sandwich the whoopie pies with the lemon curd cream and place a small dollop of the bramble preserve on top!
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notes: Follow me on Twitter!; I’m currently reading Gone
Girl by Gillian Flynn; Mackays official website; Mackays can be found in most large supermarkets and
online - get #bakingwithmackays; recipe is adapted from The Whoopie Pie Book by Claire Ptak of
Violet;
Raspberry Ripple Ice Cream
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I recently purchased a copy of David Lebovitz’s The
Perfect Scoop and I am glad I finally did. It should actually come standard
with every ice cream maker sold.
I have a couple of other ice cream recipe books, but they
were either full of flavors I would only try if I was at an ice cream parlor or
so basic it left me feeling uninspired. The Perfect Scoop is neither of these!
It also has recipes for different types of frozen treats!
There are so many amazing recipes I can’t wait to try; next
on my list is the peanut butter ice cream. I love peanut butter ice cream and
it doesn't really exist here in the UK. Ben and Jerry’s have just come out with
a new core ice cream that has peanut butter ice cream, but it’s not enough and
the jam core made me gag.
My husband requested Raspberry Ripple Ice Cream so that is
the first recipe I tried. As this recipe has already been plastered all over
the web on various blogs I won’t be sharing it with you today. Also if you want
a taster of more recipes from his book check out his official site!
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The Raspberry Ripple Ice Cream turned out pretty amazing.
It’s a custard base ice cream so there is some waiting and planning time. I
make my custard the night before and let it chill in the fridge over night.
Then I churn it in the morning and freeze it in time for dessert that evening.
But that’s just me.
As it’s a custard base, like I just mentioned, it’s very
rich and one perfect scoop is plenty to satisfy any ice cream craving. We
recently had perfect ice cream weather, but England never stays sunny and warm
for long.
This was a bit hit with my husband who requested it and with everyone who walks through the house. The minute they step inside I bombard them with "I made ice cream you have to try it!" They really don't get a choice in the matter, but they really don't seem to mind. Especially after the first scoop.
What ice cream flavor could you not live without??
Forgotten Blackberry Pudding from The Hempstock Farm
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Just last week Neil Gaiman's much anticipated The Ocean at The End of
The Lane was released to the masses. With a title like that I wasn't sure what to expect. Except the
unexpected which is what is expected when reading Neil Gaiman.
My first love is reading. Baking allows me to relax and escape the
stresses of everyday life. Reading allows me to escape to other times and
places.
When I first moved to the UK I'd go to Waterstone's on my lunch
breaks and get 3 books for the price of 2. It’s how I discovered Neil Gaiman for the
first time, I picked up Fragile Things as my third book and I've never
looked back.
I want to tell you about The Ocean at The End of The Lane, but I
am not really sure what to say or how to say it. It’s everything I wanted it to
be and nothing I expected it to be.
However it was never my intention to review the book here, but to share
with you a dessert inspired by the delicious sounding food from the Hempstock
Farm. As this is a “forgotten” pudding it
was fitting for our main character. Then on the day that changed everything he has homemade blackberry jam, so blackberries were a must.
Forgotten Blackberry Pudding
6 large egg whites
½ tsp salt
250g sugar
½ tsp cream of tartar
1 tsp vanilla paste or extract
250ml double cream
350g blackberries
250g blueberries
Preheat the oven to 220C/450F/gas7. Whisk the egg whites and salt in a mixer or with a hand mixer. You can
whisk by hand, but it would take forever! Once peaks have formed gradually add
the sugar. Once it’s all mixed in whisk in the cream of tartar and vanilla
until stiff and glossy. Butter up a swiss roll tin or baking sheet (with sides)
and then spread the mixture into the pan and even as best as possible. Put in
the oven, close the door, turn off the oven, and forget about it until the
morning. Do not open that oven door no matter what!!
to serve: If you can get it out of the pan in one piece awesome, I couldn't figure out a safe way to remove it. So, I just left it in the tin. Then I whipped up the double cream until it’s thickened, but still smooth. Spread over the cooked marshmallow meringue and spread over the berries!
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It's amazing where inspiration comes from. What has inspired you lately??
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notes: The
Ocean at The End of The Lane by
Neil Gaiman (Amazon UK & USA); Neil Gaiman; Our main character in Ocean’s
is in love with books and for his 7th birthday, the birthday where the story starts, he receives a whole
set of The Chronicles of Narnia. I am currently giving away a whole set of The
Chronicles of Narnia a couple posts below. If you love books and know a child
who you’d love to share the stories of Narnia with you should enter for a
chance to win!; Neil has a lamp post!!; Recipe is adapted from Nigella
Express by Nigella Lawson it’s also found on her official site.
Banana & Peanut Butter Chip & Marshmallow Muffins {Cupcake Book Club}
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Our main character, Susie, has a thing for pasta. Pasta is easy to add to any leftover to make it a new dish. I had thought about posting my homemade mac and cheese, but I forgot to take pictures.
Then just this weekend I had 3 black, not brown, black bananas. Our main character never throws anything away including black bananas. I thought I'd take a note out of her book and make banana muffins. Using my tried and tested banana muffin recipe (below) and adding in a 1/2 cup of peanut butter chips and 1/2 cup mini marshmallows.
The Best Banana Muffins:
3-4 ripe bananas smashed
5 tbsp melted butter
1 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 cups flour
5 tbsp melted butter
1 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 cups flour
Add 1/2 cup of this or 1/2 cup of that. I added peanut butter chips and marshmallows this time!
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White "Witch" Ice Cream w/Enchanted Turkish Delight {The Chronicles of Narnia}
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When I was a kid I was channel surfing and I came upon a
cartoon about some kids trapped in a winter world and a really horrible witch
was after them. I changed the channel it scared me, as most 1970’s cartoons
did.
It was years later before I discovered that the cartoon I
was watching was The Lion, the Witch, and the Wardrobe. Even more before I got
around to reading the book. I have to confess I have yet to read the whole of
The Chronicles of Narnia, but I am making my way through.
However when I was brainstorming a Narnia inspired food, in
my case dessert, I knew I was going to stick with The Lion, The Witch, and the
Wardrobe. Even more I knew I was going to base it on the horrible witch that
freaked me out when I was a kid. I love a good villain.
As the White Witch holds Narnia in a state of winter without
Christmas for 100 years I decided on ice cream. White “Witch” Chocolate Ice
Cream with specks of rose flavored Enchanted Turkish Delight dotted through
out.
It’s an interesting combination, just like I find the White
Witch interesting. However it is good unlike the White Witch, unless you want
to start the argument that she’s good at being bad? Probably shouldn’t go
there… First you need to start with the Turkish Delight as it should set over night.
If you have enough free time in one evening you could also make the custard for
your ice cream and let them both set over night. Then all you have to do the
next day is churn and mix in the Turkish Delight!
Enchanted Turkish Delight
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There is more magic then science when making Turkish
Delight, thermometers are no good, only a lot of time, love, and mixing! A lot
of Turkish Delights have pistachios, hazelnuts, and pinenuts I have left them
out as I am folding it into ice cream and I wanted it to be smooth and white!
These will be softer then store bought Turkish Delight.
200g desiccated coconut
500g granulated sugar
125g cornflour
1 tsp rose water
600ml water
Line a 2lb loaf tin with parchment and scatter about 50g of
the coconut at the bottom of the tin, set aside.
Have a bowl of cold water at the ready. Put the rest of the
ingredients into a heavy bottom saucepan and dissolve the sugar and cornflour
over a medium heat stirring continuously.
You will start to see small lumps form, at this point whisk
it until it’s smooth and looks like glue. Switch back to a spatula, you will
need a spatula to gently and continuously scrap the sides and bottoms of the
pan. You have to keep it moving and it will take a while so get comfortable! In
about 20 minutes after the lumps, it’ll start to hiss and bubble. This is only
you’re half way mark. It needs to cook for another 20-30 minutes to get the
correct texture.
Once you have passed the 20-30 minutes you can start
testing. Place about a teaspoon of the goo, as I referred to it, into the cold
water press gently together with your fingers if it crumbles apart it needs to
cook a bit longer, if it gently gives and stays intake you’re good to go.
Take off the heat and dollop the goo into your prepared tin.
Smooth it with the spatula as well as you can and sprinkle another 50g of
coconut on top. Press it down with your hand to flatten.
Leave to cool overnight or about 8-12 hrs. It should be
springy to the touch and no indentations left. Cut it up half into cubes and
the other half into tiny pieces toss all of it in the rest of the coconut. Make
sure to keep it in an open bowl, as it will sweat if kept in an airtight
container. Eat within a week.
White “Witch” Chocolate Ice Cream
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This ice cream has a custard base and like the Turkish
Delight requires stirring, but not nearly as much. On it’s own it’s a gorgeous
decadent ice cream, the Turkish Delight offers a reprieve of that richness.
It’s a sweet surprise that the Turkish Delight gives the ice cream. I wasn’t sure
how it would turn out and I’m happy I took the risk as it was delicious.
230g white chocolate, broken up
250ml whole milk
130g sugar
pinch of salt
5 large egg yolks
500ml double cream
Have everything ready: place the broken up white chocolate
in a bowl with a sieve over the top, have your eggs separated, gently whisked
and the double cream measured out.
Then in a saucepan gently heat the milk, sugar, and salt.
Once the sugar is dissolved and the milk mixture is warm slowly pour it onto
the egg yolks, whisking constantly, then pour back into the saucepan.
Stir continuously over a medium heat with a spatula, if your
spatula with stood the heat of the Turkish Delight it’ll be safe to use here,
scrap the bottom and keep the mixture moving. It’s ready when the mixture coats
the spatula.
Pour the custard over the white chocolate through the sieve.
Stir until all the chocolate is melted and the mixture is smooth, then stir in
the cream. In the ice bath that you had prepared stir the mixture until it’s completely
cool. Chill in the refrigerator overnight or until thoroughly chilled. Then
freeze in your ice cream machine according to the machines instructions.
To Finish: Fold the tiny bits of Turkish Delight into
the ice cream before placing in the freezer. Freeze in the freezer and then
serve it up whenever you’re feeling a bit witchy.
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If you like my ice cream find it on The Chronicles of Narnia Food & Feasts page and click like below my entry! If you see any other fun Narnia
inspired treats you should like them too!! I hope I have inspired you to re-create this ice cream or create
something of your own based on this beloved series! I can't wait to see what you come up with!
Giveaway CLOSED
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Leave a comment below telling me who your all time favorite villain is!For another entry "like" my Facebook page and leave a separate comment below saying you did so.For a third entry "pin" it on Pinterest and leave a separate comment below saying you did so.For a final entry follow me on Twitter @unitedcakedom and leave a separate comment below saying you did so.
notes: I’m and 80’s kid (if you didn't guess that from me just celebrating my 30th birthday!); Turkish Delight is adapted from Sugar & Spice by Gaitri Pagrach-Chandra and the White Chocolate Ice Cream is from The Perfect Scoop by David Lebovitz; I have had a quick look and an easy way to re-create this ice cream is to buy white chocolate ice cream (Waitrose was the only place I saw online that sells it) and buy some Turkish Delight, chocolate covered would ruin the snowy white affect, but either would do. Dish up the ice cream and sprinkle Turkish Delight on top! Easy Peasy.
Lime Shortcakes! {weekend baking}
They are very sour but super yummy!
I made the Lime Shortcakes by using the same recipe I used for my Strawberry Shortcakes. If you want a shortcut, Bisquik has a recipe on the box for shortcakes that are easy to make.
I used the zest and juice of 4 limes. I took 3 more limes and with a paring knife, sliced the membrane out and arranged it on the bottom of the cake. (picture below)
Then, after I whipped my cream, omitting the vanilla, I slowly added about 1/4 cup of lime juice and a few pinches of zest. You can make another shortcut by using Cool Whip and just add the lime juice to the thawed whip.
On top of my bed of limes, I put a dollop of lime whipped cream, put the top of the cake on, topped it with the cream and sprinkled lime zest.
It was a hit! ~ Janet
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