tag:blogger.com,1999:blog-73437607524421767952024-02-02T14:18:05.866-08:00The life of a gingerbread girl..The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7343760752442176795.post-44807062171417367082013-01-16T04:41:00.000-08:002013-01-16T06:06:31.546-08:00Love cookies? Love Snickers? You're going to love Snookies!<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VlxSxaFtc6AaXCYulGIgWkaggJTQ_NV0WfA4fNCF8RKYPWxb9LPcfrlCX_fjtNe6MvnqPlt5l9ppTNeeV9NOVZEgvGXP7wRp4grSykcgxZ21nWAjt0ApsbE8HFGpjZ-yjb2zn0WNTmk/s640/blogger-image--1136141881.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VlxSxaFtc6AaXCYulGIgWkaggJTQ_NV0WfA4fNCF8RKYPWxb9LPcfrlCX_fjtNe6MvnqPlt5l9ppTNeeV9NOVZEgvGXP7wRp4grSykcgxZ21nWAjt0ApsbE8HFGpjZ-yjb2zn0WNTmk/s640/blogger-image--1136141881.jpg" /></a></div><br />
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January is the month of New Years resolutions, and since we're over two weeks into the new year, it's fair to assume most have either abandoned their good intentions, or are at least wavering.... <br />
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If you're going to break your resolve for one sweet treat, make it a Snookie. A Snookie is part cookie, part Snickers, and may be the most delicious thing I've tasted in quite a while! <br />
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Keep your resolution to make 2013 a healthy, happy year... Start by baking yourself happy...<br />
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This may seem like there are a lot of steps, but it's absolutely worth the effort. <br />
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To make the chocolate chip base: <br />
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Preheat oven to 170c.<br />
Line 8" square tin with grease proof paper. <br />
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3/4 cup melted butter<br />
1 cup light brown sugar<br />
1/2 cup caster sugar <br />
1 tbsp vanilla<br />
1 egg<br />
1 egg yolk<br />
2 cups plain flour<br />
1/2 tsp bicarbonate of soda<br />
75g chocolate chips<br />
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1. Melt butter over a low heat. <br />
2. Mix in sugars until well combined. It's a good idea to sieve brown sugar to eliminate any naturally occurring lumps. <br />
3. Beat in vanilla and eggs. <br />
4. Finally add sieved flour, baking powder and chocolate chips. <br />
5. Mix until just combined. <br />
6. Press dough into lined tin, smoothing the surface with the back of a damp spoon. <br />
7. Bake the base for 20 mins/until a pale golden brown colour and firm. <br />
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To make the caramel layer: <br />
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You can make a start on this while the base is cooling. <br />
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1 tin Condensed milk <br />
110g butter <br />
100g light brown sugar<br />
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1. Add all the ingredients to a saucepan. <br />
2. Over a low heat, keep stirring until you have a thick caramel consistency. <br />
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Things to note when making the caramel... This is important so pay attention!! <br />
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You need to do this over a low heat and have patience. Turning up the heat will give you burnt caramel, a saucepan I'd rather throw out than attempt cleaning, and the hassle of starting the whole process again. Have some patience! It's worth it. <br />
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Do NOT stop stirring! Again this will result in the ruination of both your caramel and saucepan! It only takes a few minutes so stick with it. <br />
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Recurring theme here? Have patience and you'll end up with a golden caramel like this.... <br />
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Another vitally important piece of information.... Try not to taste the bubbling caramel... It's hot, and your mouth will feel like its on fire! Speaking from experience here... Totally worth it though! <br />
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You're almost there...only a few finishing touches left...<br />
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Spread the caramel over the base. <br />
Top with a generous layer of salted peanuts. I used about 150g. <br />
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<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPGL-fNV8g-ZIl8bcnUw9Jba7QKaIXCjLv7qMUcUSp-G1EYlVaRJaVDO6csz1CIhuaUmT04vmZbl2qAhHAH6kOa2SZ_zO-jw5270vCZPmZI7Z83UypmvcazgW0Xj5_xcTMe9pPsD13g8/s640/blogger-image-264555942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPGL-fNV8g-ZIl8bcnUw9Jba7QKaIXCjLv7qMUcUSp-G1EYlVaRJaVDO6csz1CIhuaUmT04vmZbl2qAhHAH6kOa2SZ_zO-jw5270vCZPmZI7Z83UypmvcazgW0Xj5_xcTMe9pPsD13g8/s640/blogger-image-264555942.jpg" /></a></div><br />
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Finally spread 200g of melted chocolate over the top. <br />
Place your Snookies in the fridge to set for 4 hours. <br />
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I recommend cutting these into squares in the tin. This will stop the chocolate from cracking, and the caramel layer from oozing out the sides. <br />
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The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com0tag:blogger.com,1999:blog-7343760752442176795.post-67778095652486799522012-12-12T01:49:00.001-08:002012-12-12T01:49:39.933-08:00Chewy, chocolatey cookies... and they're healthy (ish)! Since the low fat chocolate mint cake went down a treat, I'm being bombarded with requests for cookies, cakes and traybakes with reduced fat and sugar.. thankfully I never really need an excuse to bake, so I'm more than happy to oblige.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtb1l5g2rG4JMndrKphWJiPR8R8xEy8dbAeLO_NZITu0ELpCxuJ2DCArxbL9Mtay4ewSDAQjsP2A12DL8gJ6NnKncokP6-tPae5rY3cRaEUox1JoBiNpaMW-0O1TJDI6LqmAS90syzfiw/s1600/IMG01861-20121201-1755.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtb1l5g2rG4JMndrKphWJiPR8R8xEy8dbAeLO_NZITu0ELpCxuJ2DCArxbL9Mtay4ewSDAQjsP2A12DL8gJ6NnKncokP6-tPae5rY3cRaEUox1JoBiNpaMW-0O1TJDI6LqmAS90syzfiw/s320/IMG01861-20121201-1755.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Low fat mint chocolate cake complete with kettlebells,dumbbells and penguins for a recent gym Christmas party </td></tr>
</tbody></table>
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I was visiting a friend over the weekend, and never one to arrive empty handed, I decided to work on a reduced fat chocolate cookie...I have to say, I was delighted with the end result of a chewy, chocolatey cookie that tasted just as good as any other cookie I'd ever baked.<br />
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<span style="color: magenta;">To make the cookies:</span><br />
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200g icing sugar<br />
85g cocoa powder<br />
30g plain flour<br />
3 egg whites<br />
1 tsp vanilla extract<br />
100g chopped pecans<br />
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Start by preheating the oven to 170d (fan oven)<br />
Sieve dry ingredient into a large bowl.<br />
Add egg whites one at a time, beating well after each addition.<br />
Add in vanilla extract, and stir in gently.<br />
Finally fold in the chopped pecans until just combined.<br />
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**NOTE**<br />
This is quite a liquid mixture so don't be surprised that you haven't got a regular type cookie dough.<br />
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Using a spoon, place generous mounds of the mixture on a baking sheet. Leave small gaps between the cookies as they will spread during baking.<br />
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Bake in a preheated oven for 12-14 minutes, until slightly firm to touch. These cookies are supposed to be chewy so they need to be a little soft when you remove them from the oven, or you'll end up with crunchy<br />
overcooked cookies.<br />
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These cookies are perfect if you're trying to reduce your fat intake.Whilst the pecans contain fat, nearly 90% of this is unsaturated 'heart healthy' fat.<br />
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Best of all, they actually taste pretty awesome!<br />
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<br />The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com1tag:blogger.com,1999:blog-7343760752442176795.post-28852228953724177752012-12-06T10:47:00.000-08:002012-12-06T10:47:47.322-08:00What happens when a childhood favourite and a cookie unite?...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovE8VDchbH7w_D-MiQuBqm__-iWXNU-uwkiMpZ-Sfz986V_TnU9K-nSOys9B80FuHfUT-28f9rPf3oXo4f5ndtdjXmty3rmcTcStT3k9U19CRw9yux2R9w72G_fBkkRsKBfctIY095vk/s1600/candy-cane+heart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiovE8VDchbH7w_D-MiQuBqm__-iWXNU-uwkiMpZ-Sfz986V_TnU9K-nSOys9B80FuHfUT-28f9rPf3oXo4f5ndtdjXmty3rmcTcStT3k9U19CRw9yux2R9w72G_fBkkRsKBfctIY095vk/s320/candy-cane+heart.jpg" width="300" /></a></div>
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For anyone who follows me on Twitter @gingerbreadmiss, you will have been forewarned of an impending annoying cheery Christmas post... so no complaints please, it's December so I'll ramble about Christmas right up until the big day.. deal with it!</div>
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Christmas is one of those times that brings out the best in everyone, even those who like to act like they've a stone cold heart. This Christmas, give someone the gift of your time, your conversation, a listening ear, a hug, or even just a smile... You never know how much the little things will impact upon someone else, and after all, smiling is contagious so who knows, you might just make someone's day by giving them the simplest gift... </div>
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Baking for me, is all about giving... as much as it's about the food, there is a huge part of me that thinks taking the time to bake something for a friend, is worth so much more than a gift picked up in haste, with very little consideration. </div>
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As a child, I always loved candy canes... well, technically that's not true. I loved the festive appearance of candy canes, but despised the artificial peppermint flavour. It was probably just as well that I wasn't a fan, since my mother was hugely opposed to boiled sweets since they are so bad for your teeth. Since candy canes are clearly the sweet of choice of the tooth fairy's evil twin, I decided to make candy cane cookies which are hopefully marginally less damaging to your teeth!<br />
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<span style="color: magenta;">To make the cookies: </span></div>
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200g butter</div>
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110g icing sugar</div>
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2 egg yolks</div>
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2 tsp peppermint extract (Always use the best quality you can afford as the flavour is far superior in the slightly more expensive varieties...I use <a href="http://www.steenbergs.co.uk/product/379/search" target="_blank">this </a>one)</div>
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300g plain flour</div>
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red food colouring (using a paste gives a much better colour)</div>
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Start by creaming the butter and icing sugar together until pale and smooth. </div>
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Add in the egg yolks and peppermint extract, and beat until well combined. </div>
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Next, add the sieved flour, and fold the mixture until you have a smooth dough. </div>
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Divide the mixture in half, adding a few drops of your food colouring and mixing until you have a rich red dough. </div>
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At this stage, it's best to place the two batches of dough in the fridge for 30 minutes to allow it to firm up, making it easier to work with. </div>
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Preheat your oven to 170 (fan oven). </div>
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<span style="color: magenta;">To form your candy canes: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQRIrPTi7-QjA2HsoMkQkqX_HE6lFtyOrouZHc6O4pfRK_VBnThyGf6KIq_Vv3suB8B6kY_W8WeKmmrfMFyKJKQXyk0z0igASFkXNljEulGM7UTUyAzEFXCyMsHlVFeYH1QzNGu8WbEY/s1600/IMG01870-20121205-1111.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQRIrPTi7-QjA2HsoMkQkqX_HE6lFtyOrouZHc6O4pfRK_VBnThyGf6KIq_Vv3suB8B6kY_W8WeKmmrfMFyKJKQXyk0z0igASFkXNljEulGM7UTUyAzEFXCyMsHlVFeYH1QzNGu8WbEY/s200/IMG01870-20121205-1111.jpg" width="200" /></a>Take a generous teaspoon of each dough and place on a clean counter top lightly greased with vegetable oil to prevent sticking. </div>
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Using your finger tips, roll each ball of dough into a long sausage shape. </div>
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Place the dough side by side, and again using the tips of your fingers, use a gentle rolling action to roll the two pieces together. </div>
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By rolling gently up and down the dough, you will create a lovely swirl effect of a traditional candy cane.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjr-mWSu6bXdqNaJTzv15X4ndWFwaORe7TMF5HLEZK6w0yup3CXf0SJ41jn1_7Jr7CzuknDovFxWWyxQZmHn443BSpF2pbnNXoEWA-pX7dVTpE6OaX4n-JNZ_15md5s2qJ9-oslCDalI/s1600/IMG01873-20121205-1119.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjr-mWSu6bXdqNaJTzv15X4ndWFwaORe7TMF5HLEZK6w0yup3CXf0SJ41jn1_7Jr7CzuknDovFxWWyxQZmHn443BSpF2pbnNXoEWA-pX7dVTpE6OaX4n-JNZ_15md5s2qJ9-oslCDalI/s200/IMG01873-20121205-1119.jpg" width="200" /></a>Once you have rolled the dough together, place on a baking tray, curling the end into a hook shape to give the correct shape. </div>
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Repeat until you have used up all the dough, or alternatively you can keep some of the dough in the fridge for a few days and bake as required. </div>
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Bake the cookies for 10-12 minutes, or until firm and pale golden. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Gg7Wan_tfB8T1X-OOfEcdEtoGZE24cb8vjPuUMF-NwWncPKueQSbfQ-TOnMuSgn45uieNNL-p-yBz_sToPmkFDvJIjipK-9cNZ0IRtfFULmv8oO-IcQjUxBMjCr6DuWW-QLHJNWe4Hg/s1600/IMG01876-20121205-1238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Gg7Wan_tfB8T1X-OOfEcdEtoGZE24cb8vjPuUMF-NwWncPKueQSbfQ-TOnMuSgn45uieNNL-p-yBz_sToPmkFDvJIjipK-9cNZ0IRtfFULmv8oO-IcQjUxBMjCr6DuWW-QLHJNWe4Hg/s320/IMG01876-20121205-1238.jpg" width="320" /></a></div>
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These candy cane cookies are light and crispy, with a beautiful peppermint flavour. They are simple enough for budding little bakers to make over the Christmas holidays, and if you're very lucky, they might even embrace the festive season, and share them with you! </div>
The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com1tag:blogger.com,1999:blog-7343760752442176795.post-90099795241697221502012-12-02T13:13:00.000-08:002012-12-06T06:49:59.385-08:00It's beginning to taste a lot like Christmas.....<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhTqQcAtWiS9KTjDk8drt5XZ166XGhiRDrk4Yid_tG3jGXi5_s71Kn-3D3A-aCKIYQNz-0nF8x65zdRsrpqn6dgf9PXVF0aaebxJ2Ngfjfq_Abd6-PBolgp0yOp24f97RPwXEVS4rs60/s1600/IMG01838-20121125-1853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhTqQcAtWiS9KTjDk8drt5XZ166XGhiRDrk4Yid_tG3jGXi5_s71Kn-3D3A-aCKIYQNz-0nF8x65zdRsrpqn6dgf9PXVF0aaebxJ2Ngfjfq_Abd6-PBolgp0yOp24f97RPwXEVS4rs60/s320/IMG01838-20121125-1853.jpg" width="320" /></a></div>
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I've mentioned once or twice about my love of Christmas, so now that December has finally arrived, I will be unashamedly nattering on about all things festive..<br />
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I couldn't possibly fail to mention how Christmas came early this year for me, when I won the Arro Ghoulishly Good Halloween Recipe contest, taking home €1,000 worth of AMAZING baking equipment from Kenwood, Prestige Meyer and Kitchen Craft.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIviPZzxtZu7QQk3gTsfOO6bcSYRmJc8J8C4tMf6HG6KFNnlZ2UrqPPN108N2p06QlNq55Gccr5_i7FuRd135upyqTC_K047KZrMe2nR0RMEczhAqKUmj-WUMhOa3S-HhhEkiv3EWJ1c/s1600/IMG01807-20121124-1145.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIviPZzxtZu7QQk3gTsfOO6bcSYRmJc8J8C4tMf6HG6KFNnlZ2UrqPPN108N2p06QlNq55Gccr5_i7FuRd135upyqTC_K047KZrMe2nR0RMEczhAqKUmj-WUMhOa3S-HhhEkiv3EWJ1c/s320/IMG01807-20121124-1145.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Incredible!! Like a kid at Christmas! </td></tr>
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I love everything about Christmas, the lights, the music, the parties, and obviously the wonderful food. For anyone who has been living under a rock for the past few years, you need to have <a href="http://www.christmasfm.com/" target="_blank">Christmas FM</a> in your life. It's a charity Christmas radio station raising money for the ISPCC, and I am addicted. I fully expect to be evicted from my house this month, given it's turned on the moment I wake in the morning!<br />
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Over Christmas, everyone has guests coming and going, and if you're like me, you love to have something home baked to cater for those unexpected guests. Pistachio, cranberry and dark chocolate cookies are this year's go to cookie recipe for me. They have a rich buttery taste which is only improved by the saltiness of the pistachios and the tangy dried cranberries. I also add a teaspoon of grated orange zest to the cookies, which makes them even more flavourful.<br />
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<span style="color: magenta;">To make the cookies: </span><br />
160g butter<br />
75g golden caster sugar<br />
1 tsp vanilla extract<br />
220g plain flour<br />
80g pistachios<br />
80g dried cranberries<br />
40g dark chocolate chips (I always use <a href="http://www.english-shop.de/images/dr%20oetker%20chocolate%20chips%20100g%20L.jpg" target="_blank">Dr Oetker chocolate chips</a> as they're heat stable, taste great and reasonably priced)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9vtCnHeXxC6fls74QFHLdJS0-4CyZ1e0anp751y06SwNw9P7rmfZeOMLoJIbxJnCdptCDbIInde2Y9qZPQ4EmbGiDBLKAlqP0M0guw8qirreF4IPYBQCjVUX-G56WUoXjX9sA6gnjFw/s1600/IMG01808-20121124-1858.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9vtCnHeXxC6fls74QFHLdJS0-4CyZ1e0anp751y06SwNw9P7rmfZeOMLoJIbxJnCdptCDbIInde2Y9qZPQ4EmbGiDBLKAlqP0M0guw8qirreF4IPYBQCjVUX-G56WUoXjX9sA6gnjFw/s200/IMG01808-20121124-1858.jpg" width="200" /></a></div>
Start by creaming the butter, sugar and orange zest together until pale and light.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYd1mOL-gdjC0Okv3XUed5RzAjJNveNrhfJXMZIS8mgJXLekBdP1vCpFnON_n2Zsbzv86Ff5ULIPTQscp9agKrtGKXThQgWIwTdsZZV5ptbn2wqWT8QxE5rhB7LFk7ynAllrUmENxMcQ/s1600/IMG01809-20121124-1903.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYd1mOL-gdjC0Okv3XUed5RzAjJNveNrhfJXMZIS8mgJXLekBdP1vCpFnON_n2Zsbzv86Ff5ULIPTQscp9agKrtGKXThQgWIwTdsZZV5ptbn2wqWT8QxE5rhB7LFk7ynAllrUmENxMcQ/s200/IMG01809-20121124-1903.jpg" width="200" /></a>Add in the remaining ingredients, and mix until all the ingredients are combined giving you a smooth dough.<br />
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Place the dough in the fridge to chill and firm up for 30 minutes.<br />
Roll out to 1/2 an inch thick, and use festive cutters to create the perfect Christmas cookie.<br />
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Place on a baking tray, and bake at 170d (fan) for 10-12 until firm, but still pale in colour.<br />
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This cookie dough is great to keep in the fridge for a few days to allow you to cater quickly for unexpected drop ins over Christmas. The green pistachios, and bright red cranberries make these cookies wonderfully festive, and they really do taste amazing.<br />
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<br />The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com0tag:blogger.com,1999:blog-7343760752442176795.post-26718829254558171402012-11-23T01:56:00.002-08:002012-11-23T01:56:35.330-08:00Low fat mint chocolate cake...now you can have two slices! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSe3g29AZ2YTfsnf4YwRItoVdkXjnteq9n8mlxWxKnOzAdT5CD1C_Mo_3y2eIXJc_AgyTkjsUovsMjm7aTgCZTkWALrgucZ-ko70u11JhAaAXPfGn8xsah0XL0wkDbl-Gn6AZL0_9ZMQ/s1600/IMG01804-20121122-1839.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSe3g29AZ2YTfsnf4YwRItoVdkXjnteq9n8mlxWxKnOzAdT5CD1C_Mo_3y2eIXJc_AgyTkjsUovsMjm7aTgCZTkWALrgucZ-ko70u11JhAaAXPfGn8xsah0XL0wkDbl-Gn6AZL0_9ZMQ/s320/IMG01804-20121122-1839.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tastes like a mint aero! </td></tr>
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A friend of mine has been requesting a low fat chocolate cake for months now. I'm not really one for low fat alternatives, I always think they taste strange and would prefer to have a little bit of what you fancy as a special treat.<br />
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It's her birthday, and again the low fat chocolate cake was brought up. Fine!! Ok!! I'll make one!! Even though my last attempt a few months ago was a strange tasting, meringue-like chocolate cake that I wouldn't feed to anyone. It lacked flavour, so went in the bin and she was given gooey ridiculously chocolatey fudge cake instead. At about 500 calories per slice, it's not exactly a woman's best friend.<br />
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This chocolate mint cake only has a little fat in it, though like most things that are low fat, the sugar content is relatively high. You can't win 'em all, but for anyone following a low fat diet, you have to try this recipe.<br />
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<span style="color: magenta;"><b>For the cake:</b></span><br />
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250g plain flour<br />
150g light brown sugar<br />
60g cocoa<br />
50g Splenda<br />
1 1/2 tsp baking powder<br />
1 1/2 tsp bicarbonate of soda<br />
1/4 tsp salt<br />
1 tbsp finely diced peppermint leaves<br />
3 egg whites<br />
2 tsp peppermint essence<br />
1 1/4 cup milk<br />
1 cup boiling water<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzb58Z5hgxlzQraSo5Bs17uHOGAB3zlVK2tSvLlayBlV4O7KdW3woKGabHToZs2VHv4KmwlTbuaxvpmndEGVjnc3_gLhcw45_PEZzvzXLcJ1lQTAi3GW-SUF-YMwApMB3esW997j0ues/s1600/IMG01788-20121122-1438.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzb58Z5hgxlzQraSo5Bs17uHOGAB3zlVK2tSvLlayBlV4O7KdW3woKGabHToZs2VHv4KmwlTbuaxvpmndEGVjnc3_gLhcw45_PEZzvzXLcJ1lQTAi3GW-SUF-YMwApMB3esW997j0ues/s200/IMG01788-20121122-1438.jpg" width="200" /></a><br />
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Preheat the oven to 170d (fan oven).<br />
Grease and line an 8 inch round tin.<br />
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Sieve all the dry ingredients into a large bowl with the peppermint.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsy0WBoeU4_QR2RrGUWUGsugjHHoPevO_sC8dmhRbIBA2avWaUipnEto8eLLz8U9p0XmSmSMqmYULt2qhyrwDneCa_siXtU3N1351VFdCVigYmdt0WQQyQ77RU3s6pZDoCD-Ok6anUgA/s1600/IMG01789-20121122-1500.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsy0WBoeU4_QR2RrGUWUGsugjHHoPevO_sC8dmhRbIBA2avWaUipnEto8eLLz8U9p0XmSmSMqmYULt2qhyrwDneCa_siXtU3N1351VFdCVigYmdt0WQQyQ77RU3s6pZDoCD-Ok6anUgA/s200/IMG01789-20121122-1500.jpg" width="200" /></a><br />
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Whisk together the egg whites, peppermint essence and milk.<br />
Next stir in the boiling water.<br />
This will be quite a thin liquid mixture, so don't worry that you've done something wrong.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgx8bU6iYnelQVo65BK64N5qpNNC3a0vC43hIS52KAxC6281XK9iSd0JjL7rqnxDqN5G1_Qn9sq9izpow_Ddq5W2CQaeqqh6kd1J8J8tML5W4ognE2hBa2wLf5owjEE2hoq4_-TQd1KbA/s1600/IMG01790-20121122-1504.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgx8bU6iYnelQVo65BK64N5qpNNC3a0vC43hIS52KAxC6281XK9iSd0JjL7rqnxDqN5G1_Qn9sq9izpow_Ddq5W2CQaeqqh6kd1J8J8tML5W4ognE2hBa2wLf5owjEE2hoq4_-TQd1KbA/s200/IMG01790-20121122-1504.jpg" width="200" /></a><br />
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Add the liquid ingredients to the dry ingredients, and stir until just combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51Cfo5nml1arG6CM-TeYqb6QzWyXVFKIgQ7FFLihmkdQlv9qtDOrkYftJNx76Pjl90FpskzqW0qXROTMTg7odZq71DT8wEZx-TPM98drcq7T05kFREl9idpB9ZMIxnfyZLGjIPvxxViY/s1600/IMG01791-20121122-1507.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51Cfo5nml1arG6CM-TeYqb6QzWyXVFKIgQ7FFLihmkdQlv9qtDOrkYftJNx76Pjl90FpskzqW0qXROTMTg7odZq71DT8wEZx-TPM98drcq7T05kFREl9idpB9ZMIxnfyZLGjIPvxxViY/s200/IMG01791-20121122-1507.jpg" width="200" /></a><br />
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Pour the batter into the prepared cake tin and bake for 45 minutes or until a cake tester comes out clean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNUNjchAo3zowCWi8uIg3O-XUXbK6zEft2IWLfZlQI7MnaBr4Z9BIgGbpB4NKUDyMYPkfvnF-IFxrWXnEsd9iSj0U_BDN7k3Ofrv92zvOa7qngWLAJtYVA9hpaxnVq_vjC1DiYq_di68/s1600/IMG01792-20121122-1539.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNUNjchAo3zowCWi8uIg3O-XUXbK6zEft2IWLfZlQI7MnaBr4Z9BIgGbpB4NKUDyMYPkfvnF-IFxrWXnEsd9iSj0U_BDN7k3Ofrv92zvOa7qngWLAJtYVA9hpaxnVq_vjC1DiYq_di68/s200/IMG01792-20121122-1539.jpg" width="200" /></a><br />
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Leave the cake to firm up in the tin for 5 minutes before turning out onto a wire rack to cool.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlj5O0PDtrcIVPk__kLFEN77YF4igY_2bzdh6lXrzJCv_yWBJ5zALgEAwi7FFVuA3bwQBDWydclzexaJ9o2DRR5gj7u9DbL5TexCxG1qNVLaDBfq1Roje8iczzuu-NIraYa9tjyhdfAIY/s1600/IMG01793-20121122-1611.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlj5O0PDtrcIVPk__kLFEN77YF4igY_2bzdh6lXrzJCv_yWBJ5zALgEAwi7FFVuA3bwQBDWydclzexaJ9o2DRR5gj7u9DbL5TexCxG1qNVLaDBfq1Roje8iczzuu-NIraYa9tjyhdfAIY/s200/IMG01793-20121122-1611.jpg" width="200" /></a><span style="color: magenta;"><b><br /></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0mXVNNvtxFJpSckSD8FRPXBQjykNjgaWDCtbRAmGNMlhD3ALFgKbJEv_MI4fE_PW98eK6p2NNRclLeA3AdUl830lx4eE7rj8q4f81smHw12LvDXFaq3_A43Rhf3z4Sihv3VC89SUfrY/s1600/IMG01795-20121122-1742.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0mXVNNvtxFJpSckSD8FRPXBQjykNjgaWDCtbRAmGNMlhD3ALFgKbJEv_MI4fE_PW98eK6p2NNRclLeA3AdUl830lx4eE7rj8q4f81smHw12LvDXFaq3_A43Rhf3z4Sihv3VC89SUfrY/s200/IMG01795-20121122-1742.jpg" width="200" /></a></div>
<span style="color: magenta;"><b>For the icing:</b></span><br />
150g extra light cream cheese<br />
1 jar of marshmallow fluff *<br />
2 tsp peppermint essence<br />
2 drops green food colouring (just enough to give a pale green shade)<br />
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*You can pick this up in nearly all supermarkets, or in one of those retro sweet shops that are in most towns. If you can't get your hands on it, melt a bag of mini marshmallows with low fat milk until you have a spreadable consistency. Then beat in the cream cheese, flavouring and colouring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfhLR5NDWDX8Vt9wAzjlZF0ChUk7TcmNm6fLeWna8DjONmRrLmOsEtXQhn1hT6dtUIEzyU9-ukb9eXa7YQPU4sPT9qUzNhQTZWDLeMEbxwGDvw1n8pdgnJC64v85qrmDn6oPRj1OWapU/s1600/IMG01796-20121122-1806+(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfhLR5NDWDX8Vt9wAzjlZF0ChUk7TcmNm6fLeWna8DjONmRrLmOsEtXQhn1hT6dtUIEzyU9-ukb9eXa7YQPU4sPT9qUzNhQTZWDLeMEbxwGDvw1n8pdgnJC64v85qrmDn6oPRj1OWapU/s200/IMG01796-20121122-1806+(1).jpg" width="200" /></a><br />
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Using an electric whisk (cos I'm a bit lazy about whisking by hand), whisk all the ingredients together until you have a smooth, glossy icing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkK3WOWuCEZlTL4uNoqSOGXNgRxDvc8meHWcfrHOpnOGd9T-OZtSxmHpx5SasqQ3kTJ2uiZLzxCCVYH6LWGOnAJReJQ7AArAHIBb_FCHBVCc6E6Zo9NiRy1iI49ZxP6n86KRkLqVxuCc/s1600/IMG01798-20121122-1807.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkK3WOWuCEZlTL4uNoqSOGXNgRxDvc8meHWcfrHOpnOGd9T-OZtSxmHpx5SasqQ3kTJ2uiZLzxCCVYH6LWGOnAJReJQ7AArAHIBb_FCHBVCc6E6Zo9NiRy1iI49ZxP6n86KRkLqVxuCc/s200/IMG01798-20121122-1807.jpg" width="200" /></a><br />
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Cut the cake in half horizontally.<br />
Use about 1/3 of the icing to sandwich the cake together.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHya0cRVVIunEXlRBAks8jiBzwCAJ5hYt4SxDoYSjchvrjdIqpMu0WfoA8yANpRL3Ek3ej1rrK1mEHlHdo_3s2HTVnG_vjJ389b8hKvtCHH0bNEjiC0gr4EIEJhMslMU1qAyNDZol5mMQ/s1600/IMG01802-20121122-1825.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHya0cRVVIunEXlRBAks8jiBzwCAJ5hYt4SxDoYSjchvrjdIqpMu0WfoA8yANpRL3Ek3ej1rrK1mEHlHdo_3s2HTVnG_vjJ389b8hKvtCHH0bNEjiC0gr4EIEJhMslMU1qAyNDZol5mMQ/s200/IMG01802-20121122-1825.jpg" width="200" /></a><br />
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Using a palette knife, spread the remaining icing over the top and sides of the cake.<br />
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The cake is gorgeous the way it is, though I used After Eights to complete the decoration. You could use mint Aero or any after dinner mints you have to hand.<br />
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For a festive alternative, decorate with peppermint candy canes.<br />
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I'm devastated I can't cut a slice to show you how good it looks. From tasting the cake crumbs, and icing this cake is an absolute winner. It's rich, chocolatey and moist, and doesn't taste like a strange low fat alternative.<br />
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Let me know what you think...<br />
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<br />The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com0tag:blogger.com,1999:blog-7343760752442176795.post-84172387508211186072012-11-19T15:19:00.000-08:002012-11-19T15:19:39.777-08:00Rice pudding like you had in school? I think not!!!! I had a request for rice pudding this weekend...I'm a bit of a dessert snob, so looked at him in disgust.... '"You want rice pudding????"...It's baby food, lumpy school dessert food or even worse... dessert from a can food!!<br />
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Only one thing for it... I had to make it a little bit posh! And so vanilla rice pudding, with black cherries in a creme de cassis syrup topped with toasted pistachio nuts was born....<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinN-VaYDpcKgBPM0f1_a6IdmRVprSApq_UY0fNJs00VuU7_5SMDLj_ffiN2PvFw6hGT4Llet6WPwToLy9K9q8_xVujFXGpZTKvKpzGUu-vZQM2L1bfYA_pjnpIL6_R4bky6drM1J6tiqk/s1600/IMG01732-20121117-1227.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinN-VaYDpcKgBPM0f1_a6IdmRVprSApq_UY0fNJs00VuU7_5SMDLj_ffiN2PvFw6hGT4Llet6WPwToLy9K9q8_xVujFXGpZTKvKpzGUu-vZQM2L1bfYA_pjnpIL6_R4bky6drM1J6tiqk/s320/IMG01732-20121117-1227.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Could I be any more pretentious if I tried?... Well, I could have served it in a cocktail glass!!<br /><div style="text-align: center;">
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<br />Thankfully this is a pretty simple dessert to make... I'm not sure I'd have enjoyed going to great lengths for rice pudding!<div>
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<span style="color: magenta;"><b>For the vanilla rice:</b></span></div>
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<div>
800ml low fat milk*</div>
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4tbps caster sugar</div>
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2 vanilla pods, split open</div>
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300g pudding rice</div>
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Start by bringing the milk, cream, caster sugar and sliced vanilla pods to a gentle simmer in a heavy based saucepan. </div>
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Add in pudding rice and leave to simmer over a low heat for 15 minutes, (you can make a start on the compote and nut garnish while you wait) or until the rice is tender and you have a creamy pudding. </div>
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At this stage, if you prefer a thinner consistency, add in a little more milk if you find the pudding too thick for your taste. </div>
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*The health nut in me just had to adapt this recipe. The original recipe called for 600ml whole milk, and 200ml of double cream. No doubt this makes a rich, creamier pudding, but a little excessive for a casual Saturday dessert I think! The low fat milk created a creamy pudding with far less calories, and I honestly don't think the double cream is a necessity. </div>
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<span style="color: magenta;"><b>For the black cherry compote:</b></span></div>
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<span style="color: magenta;"><b><br /></b></span></div>
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1 can of black pitted cherries, drained reserving 2tbsp of the syrup (there really is no need to search for fresh cherries, canned are just as good for this recipe... and they're already pitted! Win!!) </div>
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2tbsp cornflour</div>
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5tbsp Creme de Cassis, or you can substitute with rum/vodka mixed with some of the syrup from the can</div>
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Place ingredients in a saucepan. </div>
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Bring to the boil, and leave to simmer until you have a thick syrup coating the cherries.</div>
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<span style="color: magenta;"><b>To toast the pistachios:</b></span></div>
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I can't stand food that lacks texture... for me, I always need something crunchy to kill the feeling that I'm eating baby food! I adore pistachios, and there's not much that can't be improved by adding a little crunchy garnish.</div>
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100g shelled pistachio nuts</div>
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Take the shelled nuts, place in a dry frying pan/or baking tray in the oven, and allow to toast gently using a low heat for 4/5 minutes. Don't allow the nuts to brown, or you will end up with a burnt aftertaste in your mouth! </div>
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Toasting the nuts allows the natural oils to be released, giving a better flavour, and a fantastic fresh aroma. </div>
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<span style="color: magenta;"><b>To present: </b></span></div>
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Even though I couldn't resist glamming rice pudding up, there's no need to go crazy on the presentation of the dessert. Sometimes, less is more, and the taste of this dessert speaks for itself. </div>
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Spoon generous helpings of the rice into bowls. </div>
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Pour some compote over the rice, and finally top with toasted pistachio nuts. </div>
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Serve straight away. </div>
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I have to admit, rice pudding was never really my thing, but I really liked this dessert. It was warming, flavourful, simple to make and most importantly got several nods of approval..</div>
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The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com0tag:blogger.com,1999:blog-7343760752442176795.post-6937665543516754942012-11-12T07:57:00.000-08:002012-11-12T07:57:02.622-08:00Brandy, apple and honey layer cake...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQY2w_4yfKhfOHdfmCXevI8re_ae4NXhekTIU5QjV6Abq8jrFbgxzKMoAV5hxWUayWiSIxcb9Yp4XxEr_40RyzLujNYusXarbtYc3N_n-JqntYIRQt4yk_eIteuKfCllmxLukdZn-L3Fo/s1600/IMG01698-20121111-1515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQY2w_4yfKhfOHdfmCXevI8re_ae4NXhekTIU5QjV6Abq8jrFbgxzKMoAV5hxWUayWiSIxcb9Yp4XxEr_40RyzLujNYusXarbtYc3N_n-JqntYIRQt4yk_eIteuKfCllmxLukdZn-L3Fo/s320/IMG01698-20121111-1515.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Light, sweet and warming...tastes like more...</td></tr>
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<span style="text-align: center;">A while ago, a friend of mine asked me to recreate a honey layer sponge she tasted whilst in Prague. This cake was made using 10 thin layers of honey sponge, sandwiched together with a smooth caramel icing, and topped with gingernut crumbs....it's known as 'Medovnik' in Eastern Europe, and is one of the nicest cakes I have ever tasted (and I've tasted one or two cakes!).. It's light, and not at all sweet despite what the ingredient list implies. When I made this cake, there were ooohs and aaahs of delight as people tucked into it..and since then, it has become one of my favourite cakes to bake. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjofrBv3XMsShIs24T0kdFGKnLfJFfFSNZmCBwINmKtaMbZcpOeTRNCi9xF9ub6s9fBHW-oQh3wOX1R8Hpeb8q49cmiXcLwk7u3xBHSb-RQF4fKHibmU6leIUS12UrIlIa66BPnGuG0c/s1600/IMG01209-20120811-1135.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOjofrBv3XMsShIs24T0kdFGKnLfJFfFSNZmCBwINmKtaMbZcpOeTRNCi9xF9ub6s9fBHW-oQh3wOX1R8Hpeb8q49cmiXcLwk7u3xBHSb-RQF4fKHibmU6leIUS12UrIlIa66BPnGuG0c/s200/IMG01209-20120811-1135.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Medovnik<br /></td></tr>
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Apples seem to be my current ingredient of choice, they're a fruit so therefore any baked goods containing them are a health food....that's how it works right???? I had requests for Medovnik and apple bakewell pie, but I had to choose one...decisions decisions! I decided to go with a twist on Medovnik, and bake an apple and brandy version. <div>
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<span style="color: magenta;">Start by making the honey cake:</span></div>
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I did say this cake isn't like most cakes, so pay attention here! It seems a little odd at first, but bear with me..</div>
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<ul>
<li>100g icing sugar</li>
<li>30g butter</li>
<li>1 egg</li>
<li>2 tbsp honey</li>
<li>1 tsp baking soda</li>
<li>250g plain flour</li>
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Place the icing sugar, butter, egg and honey in a heatproof bowl over gently simmering water. Stir until the ingredients are well combined and warm. </div>
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Remove from the heat, beat in baking soda and plain flour to form a firm dough. </div>
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Set aside to cool and firm up for 30 minutes. You can prepare the filling while you wait. </div>
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Preheat the oven to 170d (fan oven)</div>
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Take the dough, and divide into 6 even pieces (I use my digital scales to be really precise) </div>
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Roll out each piece into a thin round. I usually use a 6 inch round tin as a guide for this, and cut around the tin using a pizza cutter for an even edge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzcm5ZFHoTf6Jg7DUmuhk9zLYmAYwdOocwDUy99K_2Dv_1jmGvNDhsn8hNZjAmVGE-k_I6moQ3wYH7ubYkPsTk8ZRubzQrvDLecuBqFwVJM3AQInZ0fd2hg5DI0ArIJ-R9zz3VV74QHo/s1600/IMG01687-20121111-1438.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzcm5ZFHoTf6Jg7DUmuhk9zLYmAYwdOocwDUy99K_2Dv_1jmGvNDhsn8hNZjAmVGE-k_I6moQ3wYH7ubYkPsTk8ZRubzQrvDLecuBqFwVJM3AQInZ0fd2hg5DI0ArIJ-R9zz3VV74QHo/s200/IMG01687-20121111-1438.jpg" width="200" /></a>When you have you six rounds, place on a baking sheet and place in the preheated oven for 4-5 minutes. You need to keep a close eye to the oven as each sponge disc is very thin, so will burn quickly. You're looking for a firm disc, with a pale golden colour...don't let them brown as they will dry out. </div>
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<span style="color: magenta;">For the filling: </span></div>
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Instead of using the traditional caramel filling, I decided to make a chunky brandy apple puree, and chantilly cream. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1g_BfnZl_Ezk1SYnwnHy_D4G_tOv_C0dbp5vfJZIpumGdeNx3Cg9QNPJg4QX_h5s3dFl446zxX94OIAZJWrX0h4JqosZrpZ03jNeL8R0pdEwzc7AgYUGYN9i4h9LNd3D1uDzKYcj6Tg/s1600/IMG01688-20121111-1439.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1g_BfnZl_Ezk1SYnwnHy_D4G_tOv_C0dbp5vfJZIpumGdeNx3Cg9QNPJg4QX_h5s3dFl446zxX94OIAZJWrX0h4JqosZrpZ03jNeL8R0pdEwzc7AgYUGYN9i4h9LNd3D1uDzKYcj6Tg/s200/IMG01688-20121111-1439.jpg" width="200" /></a><i>Apple filling:</i></div>
<div>
Peel, core and slice 2 large cooking apples. </div>
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Place in a pan with 2 tbsp water. </div>
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Cook until the apples begin to soften...you are looking for a thick and chunky stewed apple consistency here. </div>
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Next add in 2 tbsp of caster sugar, 2 tbsp of honey and 4 tbsp of brandy. </div>
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Once the sugar is dissolved, taste some of the apple to make sure it is sweet enough for you, and either add more sugar if desired, or remove from the heat and leave to cool. </div>
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<i>Chantilly cream:</i></div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia12mvzgZC_zPWi4j8V8FnzD9UVQWNxQ8qaM37E-e7KZmo_loEGwHOBb1CKuaS4Exhqzf3rkhzPa52pgig_-ESH2hCZ71i7H1unuOj2j5QJR4mm2kl9r3khb42VVIl3h6jD8V07sdpoiM/s1600/IMG01689-20121111-1439.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia12mvzgZC_zPWi4j8V8FnzD9UVQWNxQ8qaM37E-e7KZmo_loEGwHOBb1CKuaS4Exhqzf3rkhzPa52pgig_-ESH2hCZ71i7H1unuOj2j5QJR4mm2kl9r3khb42VVIl3h6jD8V07sdpoiM/s200/IMG01689-20121111-1439.jpg" width="200" /></a>
<li>284ml carton of whipping cream</li>
<li>Seeds from 1 vanilla pod</li>
<li>2 tbsp icing sugar</li>
</ul>
</div>
<div>
Using an electric whisk, whisk the cream and vanilla together until you have soft peaks. </div>
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Fold in sieved icing sugar gently. </div>
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Set aside until ready to prepare the cake. </div>
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<span style="color: magenta;">To construct the cake:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PxIUVWlNpJOVzXIMnZL4RFrm3LY-WCcW1kLm3xSXPhkJKm3UQ6JNl78udT0Awejp9LHIdGU9lfH8x-80N87itnGZk5496JJ2fftQzF03EatecyEw_EPMxHJr25wream8Glki3b8ng2k/s1600/IMG01690-20121111-1442.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PxIUVWlNpJOVzXIMnZL4RFrm3LY-WCcW1kLm3xSXPhkJKm3UQ6JNl78udT0Awejp9LHIdGU9lfH8x-80N87itnGZk5496JJ2fftQzF03EatecyEw_EPMxHJr25wream8Glki3b8ng2k/s200/IMG01690-20121111-1442.jpg" width="200" /></a>Take a disc of honey sponge, cover generously with brandy using a pastry brush. </div>
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Top with a thin layer of the apple mixture, followed by a thin layer of chantilly cream. It's important that you use thin layers, the cake is supposed to be firm rather than oozing with filling. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEZT7Wdzln-9oJeXuUBjavbj1iiQROIVDETnSSAWsQHCfkywmuEjd6uCGvcMeEAicUjfCgLkWDwuFFuKLYBN9HRpHx17s4hJLGVU3rG7MYYiciGMnTnO0I95xymwrUxch_lNfmBDptrU/s1600/IMG01692-20121111-1451.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLEZT7Wdzln-9oJeXuUBjavbj1iiQROIVDETnSSAWsQHCfkywmuEjd6uCGvcMeEAicUjfCgLkWDwuFFuKLYBN9HRpHx17s4hJLGVU3rG7MYYiciGMnTnO0I95xymwrUxch_lNfmBDptrU/s200/IMG01692-20121111-1451.jpg" width="200" /></a></div>
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Place the next sponge disc on top, and repeat until you have added all 6 layers. </div>
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To decorate the cake, spread the remaining chantilly cream around the sides. </div>
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Spread a generous layer of the apple filling on the top of the sponge. </div>
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Take a pack of lady fingers, dip each finger in a bowl with a cup of brandy and 3tbsp of warm honey until slightly softened. Place the fingers around the edge of the cake. </div>
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Store in the fridge until ready to serve. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienRX58c_ZdX23qBxp7QTgDrwXgaW2_1ZrUrzWx7QcJ4KF6Cht3ipdoh5jW7owodT1-yx6b2sUqayXEPQKyWVgF08xuQUmHtyf8ly0AnaKWeronPLvYYreoY19AOvjf6y3UEGRUKu5j3A/s1600/IMG01693-20121111-1510.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienRX58c_ZdX23qBxp7QTgDrwXgaW2_1ZrUrzWx7QcJ4KF6Cht3ipdoh5jW7owodT1-yx6b2sUqayXEPQKyWVgF08xuQUmHtyf8ly0AnaKWeronPLvYYreoY19AOvjf6y3UEGRUKu5j3A/s200/IMG01693-20121111-1510.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From the side</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJaY-b_9rbaObFcCDMe745YzqA3b4kLHlTNpHT4TVnt2XKZI_PQd7PzhrH10X0Y8HiwRT4SNrMaHSAKzKS9gkEiUvEvWx5gX7aDFcl7mF0GJi511DKEUdT444b1aqaSkiCuI2TxnayPE/s1600/IMG01694-20121111-1511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJaY-b_9rbaObFcCDMe745YzqA3b4kLHlTNpHT4TVnt2XKZI_PQd7PzhrH10X0Y8HiwRT4SNrMaHSAKzKS9gkEiUvEvWx5gX7aDFcl7mF0GJi511DKEUdT444b1aqaSkiCuI2TxnayPE/s200/IMG01694-20121111-1511.jpg" width="200" /></a></div>
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Thin layers of deliciousness!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQY2w_4yfKhfOHdfmCXevI8re_ae4NXhekTIU5QjV6Abq8jrFbgxzKMoAV5hxWUayWiSIxcb9Yp4XxEr_40RyzLujNYusXarbtYc3N_n-JqntYIRQt4yk_eIteuKfCllmxLukdZn-L3Fo/s1600/IMG01698-20121111-1515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQY2w_4yfKhfOHdfmCXevI8re_ae4NXhekTIU5QjV6Abq8jrFbgxzKMoAV5hxWUayWiSIxcb9Yp4XxEr_40RyzLujNYusXarbtYc3N_n-JqntYIRQt4yk_eIteuKfCllmxLukdZn-L3Fo/s200/IMG01698-20121111-1515.jpg" width="200" /></a></div>
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The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com0tag:blogger.com,1999:blog-7343760752442176795.post-284149005818421682012-11-07T08:41:00.001-08:002012-11-07T08:41:30.305-08:00Gooey chocolate comfort...<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBp3nYHwN-Wk-Iwf8XevilEsHY-FP6IO1_SsTs5mOp_reYA_D2Vp4PXm2YSJofxH6eQpLqKhlDeplLpz68LsdMLAm-ukLOLDIpNS5-TaSeWuMvzYUEQ5skaxZwNYiI5aB1isVLw3vpxA/s1600/IMG01670-20121104-1550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBp3nYHwN-Wk-Iwf8XevilEsHY-FP6IO1_SsTs5mOp_reYA_D2Vp4PXm2YSJofxH6eQpLqKhlDeplLpz68LsdMLAm-ukLOLDIpNS5-TaSeWuMvzYUEQ5skaxZwNYiI5aB1isVLw3vpxA/s320/IMG01670-20121104-1550.jpg" width="320" /></a></div>
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<span style="text-align: center;">I was never really a fan of brownies until recently.. I always found them too sweet or too chocolatey (is there such a thing as too chocolatey?!) A good friend of mine is addicted to brownies and was always asking for them when I'd visit. Since I'm such a good friend, I obliged, and after several batches of these amazingly rich and gooey treats, they're ready to be shared ...</span><br />
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<span style="color: magenta;">For the brownie:</span><br />
250g dark chocolate (70% cocoa solids) .. Always use the best ingredients you can afford, remember the expression about the silk purse and pigs ear?!<br />
170g butter<br />
200g caster sugar<br />
3 large eggs<br />
150g plain flour<br />
2 tsp baking powder<br />
2 tsp peppermint essence<br />
2 bars of Frys Peppermint cream roughly chopped<br />
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Preheat oven to 170 degrees (fan oven) and grease and line square brownie pan.<br />
Melt dark chocolate and butter together in a heat proof bowl set over simmering water. Once melted, remove from the heat and stir in the sugar.<br />
Beat in the eggs, one at a time. Add peppermint essence.<br />
Stir in sieved flour and baking powder. Finally mix in chopped mint chocolate.<br />
Pour into prepared tin, and bake for 30-35 minutes. They should be a little squidgy, but that's fine because you want a fudgey gooey brownie :)<br />
Turn off the oven. (I know that's obvious after baking, but I do have my reasons for being so particular!)<br />
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<span style="color: magenta;">For the topping:</span><br />
100g mint chocolate<br />
100g mini marshmallows<br />
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Immediately after taking the brownies from the oven, cover the top in chopped mint chocolate (Frys Peppermint cream or After Eights). Sprinkle mini marshmallows on top.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-v8kkPOLZqS1bBPSSpcBbQHPne5nR1fzdgiTnLvXt_LziNwuzSDKePSLB3cRpo_NmozEBhCPZ_qs2b0aufuselGQwKgKGHoOZ2MrcG_Te8gjMQRc0x3icD3xris5amRiJcOVszp_hLd4/s1600/IMG01662-20121104-1452.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-v8kkPOLZqS1bBPSSpcBbQHPne5nR1fzdgiTnLvXt_LziNwuzSDKePSLB3cRpo_NmozEBhCPZ_qs2b0aufuselGQwKgKGHoOZ2MrcG_Te8gjMQRc0x3icD3xris5amRiJcOVszp_hLd4/s320/IMG01662-20121104-1452.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, the corner is missing... it 'fell' off...tragic accident! </td></tr>
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Place tray back in the oven (the oven is turned off, but still hot... we don't want to overcook the brownies, so the residual heat in the oven will be enough to melt the sweets, and give a gooey topping. You can use a blowtorch if you have one handy...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4shdW-I7ZPFkwO2T4z-GcrBWbb4F49K0XLEu9Yl_IgDl8yfLwc-evI8JHXe8QPWe8lC_BBQHLDQ8uVCV1TcCh5nA4K6kBPaFS6iM9g5xYIH27spS7T4iGx7iKufJtfF1-9wy0nwfvEfQ/s1600/IMG01664-20121104-1506.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4shdW-I7ZPFkwO2T4z-GcrBWbb4F49K0XLEu9Yl_IgDl8yfLwc-evI8JHXe8QPWe8lC_BBQHLDQ8uVCV1TcCh5nA4K6kBPaFS6iM9g5xYIH27spS7T4iGx7iKufJtfF1-9wy0nwfvEfQ/s320/IMG01664-20121104-1506.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browned and gooey after blow torch treatment...</td></tr>
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Once the sweets are melted, remove from the oven and cut into squares... taste immediately (very important step!)<br />
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These brownies are gorgeous, they're rich and fudgy, and the sweet minty topping cuts through the rich chocolate perfectly.<br />
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They're just as delicious if you leave out the peppermint, and add in white chocolate chunks and raspberries or nuts... You can adapt the recipe to use whatever sweets you have in the house. I've added nuts, maltesers, oreos, orange zest... play with the recipe and find what works for you!<br />
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Be sure to let me know what you think!<br />
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<br />The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com1tag:blogger.com,1999:blog-7343760752442176795.post-91955339669537396102012-11-05T06:08:00.000-08:002012-11-05T06:08:47.414-08:00Toffee apples in a cake???As usual, I was in the mood to bake, but not really in the mood to go shopping. After a look around the kitchen, I came up with a giant bag of toffees, and lots of apples..... hmmmm toffee apple cake anyone? <div>
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I find baking really relaxing so I can't resist after a bad day, a long day, a busy day... basically any excuse!! </div>
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The blackberry and apple crumble cake I baked a couple of weeks ago went down very well, so I decided to make it again, with a twist. </div>
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There are a few different steps to this cake, but it's really simple, and definitely worth it. </div>
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Start by preheating the oven to 170 degrees (fan oven), and lining an 8 inch square tin. </div>
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<span style="color: magenta;">For the crumble topping:</span></div>
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2oz plain flour</div>
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1oz light brown sugar (brown sugar gives a more chewy caramel flavour than caster sugar)</div>
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2oz butter</div>
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50g finely chopped nuts (pecans or walnuts are perfect) </div>
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Rub the butter into the flour until you have no lumps of butter. Stir in sugar and nuts, and set aside until needed. </div>
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<span style="color: magenta;">For the filling: </span></div>
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4 large cooking apples</div>
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100g toffee sweets</div>
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Peel, core and slice the apples. </div>
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Place in a pan over a low heat with the toffees, until sweets have melted and apples are soft, but still firm. The toffees should sweeten the apples enough, but this is a personal taste thing, so let the mixture cool slightly and taste. If you need to sweeten, add some sugar, and cook until dissolved. </div>
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Set aside to cool slightly. </div>
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<span style="color: magenta;">For the cake:</span></div>
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5oz self raising flour</div>
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2oz golden brown sugar</div>
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1oz ground almonds</div>
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1tsp cinnamon</div>
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50g finely chopped toffees</div>
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1 egg </div>
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50ml milk</div>
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4oz butter, melted</div>
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Start by mixing the dry ingredients. </div>
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Melt the butter, before beating in the egg and milk. </div>
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Add liquid mixture to the dry ingredients until just combined. </div>
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<span style="color: magenta;">To assemble the cake:</span></div>
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Pour the cake batter into lined tin. </div>
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Top with the toffee apples.</div>
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Finally sprinkle the crumble topping over this.<br />
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Place in preheated oven, and bake for 25-30 minutes until golden and firm.</div>
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I prefer this cake warm, just out of the oven, but some of my friends think it's far better cold... I guess you'll just need to have a slice of each to find out what you prefer.... let me know!! </div>
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<br />I hope you enjoy this recipe... it's sweet, comforting and really delicious. </div>
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The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com2tag:blogger.com,1999:blog-7343760752442176795.post-83788672854404354102012-10-31T09:44:00.000-07:002012-10-31T09:44:17.731-07:00Meh Halloween....Ok so maybe it's not a choice between Halloween<i> or</i> Christmas, but in my case, I don't see the fascination with Halloween, so I give Christmas my all. I'm really glad I've never lost my child-like love of the festive season, hopefully I never will. I've always preferred winter to summer, perhaps that's down to Christmas falling in the centre of winter? Either way, I'll be thrilled when Halloween is out of the way and I can start planning for Christmas. <div>
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We'll come back to this...for now, we'll focus on Halloween. Maybe I'm boring, or getting old or something, I just don't like Halloween... It gives kids with nothing better to do an excuse to go out and start fires and those old enough to know better, the excuse to wear next to nothing around town even though it's freezing! I don't resent the enjoyment that children take from the day, the dressing up, playing games and eating their body weight in chocolate......I just wish that fun could be left to the kids for the day, and then we move on... </div>
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As we all know, nobody really needs an excuse to bake, so even in my 'Meh Halloween' phase, I managed to throw together some Halloween themed desserts.. I'll post the recipes soon, if anyone wants them sooner, feel free to leave a comment, or tweet @gingerbreadmiss and I'll get it to you sooner :) </div>
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<tr><td class="tr-caption" style="text-align: center;">Spider Cheesecake.. Cointreau topping with bourbon biscuit base</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gingerbread Massacre - Red Velvet cake with marshmallow meringue icing</td></tr>
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I promise that the run up to Christmas will be much more cheerful!!! </div>
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For now... Happy Halloween! </div>
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The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com0tag:blogger.com,1999:blog-7343760752442176795.post-60967563804433014482012-10-28T10:46:00.000-07:002012-10-28T10:46:04.175-07:00Tis the season to be spooky....<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMlCFlPTfJQBg8lx3YqBvHOU28qQDh0nzUr7j-bBTDZznt5td7dX2QugM7JVRum8TGybM4M-A-xUQ0L4Jw0-kU163D04U9_YQhd2q9C9avIA6xkjUUX-NPD773SRX3wmS2LXEFHz14QM/s1600/IMG01612-20121028-1458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMlCFlPTfJQBg8lx3YqBvHOU28qQDh0nzUr7j-bBTDZznt5td7dX2QugM7JVRum8TGybM4M-A-xUQ0L4Jw0-kU163D04U9_YQhd2q9C9avIA6xkjUUX-NPD773SRX3wmS2LXEFHz14QM/s320/IMG01612-20121028-1458.jpg" width="320" /></a></div>
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I'm a real Christmas fan, but I felt it was only right to mark Halloween by baking some suitably spooky and traditional treats. Any excuse to bake right?<br />
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First off, I decided to give <a href="http://www.rte.ie/lifestyle/food/recipes/2012/1022/1506-barm-brack/" target="_blank">Barm Brack</a> a go...we usually had tea brack in my house, so brack made with yeast was always a little bit special at Halloween..<br />
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I was feeling a bit lazy, so used the first recipe I came across on the RTE website, but as usual, added some personal touches to make it even better. Firstly, I didn't have fresh yeast, so followed the interweb's instruction that <a href="http://www.pastryscoop.com/category/look-it-up/leavening/" style="color: magenta; font-weight: bold;" target="_blank">1 ounce fresh yeast = 0.45 ounce active dry yeast = 0.33 ounce quick acting dried yeast</a><b style="color: magenta;"> </b>I love a really flavourful brack, so I added 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, and the zest of 1 large orange to the mixture.<br />
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Since I was using quick acting yeast, there was no need to add the yeast to the milk to prove, so this method is a little different to the one on the website above.<br />
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Start by sieving the flour, caster sugar and spices Rub in the butter, and add the dried yeast. Make a well in the centre and beat in milk, egg and zest. Once you have a dough, knead in the dried fruit and salt. Knead for 5 mins (I used the dough hook on my mixer cos I'm lazy!)<br />
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Cover the dough with lightly greased cling film (resting directly on top rather than across the bowl). Leave to rise for 30 minutes, before kneading again gently and shaping into a round.<br />
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Place on baking tray, and bake in preheated oven for 45 minutes.<br />
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Once you remove the baked brack from the oven, glaze the top immediately. For the glaze I used 2 tbsp of sugar dissolved in 3tbsp of orange juice and 1 tbsp of marmalade. Using a pastry brush, glaze the top of the brack, and leave to cool (if you can resist the smell). I couldn't and as soon as I was sure I wasn't going to burn my fingers, had to cut a slice... warm brack with butter....YUM!<br />
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<br />The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com0tag:blogger.com,1999:blog-7343760752442176795.post-4776104964214078292012-10-26T08:09:00.000-07:002012-10-26T08:17:26.951-07:00One to make anyone crumble...A lot of people hate winter and everything that comes with it....Me on the other hand, never one to conform, LOVE LOVE LOVE it! Everything from the warm cosy clothes to Christmas to open fires, and most importantly the warming delicious comfort food that cheers us all up on a cold and dreary day.<br />
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I'm a huge fan of using simple ingredients to create delicious dishes that are quite simply YUM. Sometimes the oldies really are the goodies... </div>
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I woke up this morning with rain beating on the windows at 7am (whoever said Velux skylight windows were a good idea was wrong... they're noisy and annoying when I should be dreaming of baking!). Such a dull day deserves a delicious teatime treat using seasonal ingredients.... what could be better than using apples from our orchard, and hand picked blackberries..I honestly can't think of anything right now... </div>
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Apple and blackberry crumble cake it is! This is a really simple, warming cake that will cheer anyone up on a cold winter's day... </div>
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<span style="color: magenta;"><b>To begin... </b></span> </div>
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1. Preheat the oven to 180d celsius.</div>
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2. Grease a loose base 8 inch flan dish. </div>
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<b style="color: magenta;">For the crumble: </b></div>
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2 oz plain flour </div>
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2oz butter</div>
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1.5oz caster sugar</div>
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1. Rub butter into flour until you have no lumps of butter left. </div>
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2. Stir in caster sugar.</div>
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<b style="color: magenta;">For the cake: </b></div>
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5oz self-raising flour<br />
2oz ground almonds</div>
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1 teaspoon cinnamon </div>
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2oz caster sugar </div>
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1 egg</div>
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50ml milk</div>
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100g butter, melted</div>
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1. Sieve dry ingredients together, and stir gently until just combined. </div>
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2. Melt butter. Whisk in one beaten egg and the milk. </div>
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3. Add liquid ingredients to the flour mix, and beat until well mixed. </div>
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<b style="color: magenta;">For the filling: </b> </div>
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2 large cooking apples </div>
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100g blackberries </div>
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2 tbsp caster sugar </div>
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1 tsp cinnamon </div>
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1. Peel, core and slice apples. </div>
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2. Toss slices in caster sugar and cinnamon. </div>
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3. Wash blackberries, and pat dry with kitchen paper. </div>
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<span style="color: magenta;"><b>Pecan topping:</b></span></div>
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50g chopped pecans</div>
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1tbsp runny honey</div>
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1. Chop pecans roughly. </div>
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2. Toss in honey until coated. This will give them an amazing sweet, toasted flavour once the cake is baked. </div>
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To assemble:</div>
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1. Spoon cake mixture into prepared tin. </div>
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2. Arrange fruit on top of the cake mixture, pressing it down gently with a spoon. </div>
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3. Next top with the crumble mixture. </div>
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4. Spoon the honeyed pecans over the top. </div>
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5. Place cake in the preheated oven, and bake for 35 minutes, until a cake tester comes out clean. </div>
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<tr><td class="tr-caption" style="text-align: center;">Just before baking...</td></tr>
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I can't decide if this cake is nicer warm, or cold... maybe try a slice of both and let me know what you think! </div>
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Unfortunately someone cut the cake before I managed to get a photo.. I guess that's a sort of compliment to the chef!</div>
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<tr><td class="tr-caption" style="text-align: center;">Ultimate comfort cake...</td></tr>
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My food photography skills need a crash course I think, but we'll get there eventually!<br />
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Speaking of skills, a big congratulations to the very talented <a href="http://www.cuisinegenie.ie/" target="_blank">Laoise</a> on winning the <a href="http://wholesomeireland.com/great-irish-bake-off-challenge-week-10-winner/" target="_blank">Great Irish Bake Off </a>challenge with her stunning Heaven & Hell cake.<br />
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Happy eating :) </div>
The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com0tag:blogger.com,1999:blog-7343760752442176795.post-252720856053315622012-10-21T13:11:00.001-07:002012-10-21T13:11:59.646-07:00Get your bake on for the Irish Bake Off final!!! Two posts in one day since I baked like crazy this weekend..<br />
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The final of the <a href="http://wholesomeireland.com/category/girishbo/" target="_blank">Wholesome Ireland</a> Bake Off is upon us, and anyone following on Twitter will know there's been lots of banter, scaremongering, psyching each other out and laughs over the couple of days. In keeping with tradition, the challenge for this week is based on the challenge faced by the contestants on the Great British Bake Off last Tuesday.<br />
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So bakers... ready, steady, bake the best chiffon cake you can!<br />
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As a total chiffon newbie, a lot of recipes were read before deciding on one suitable for the finale. As I mentioned in my last post, I love all things orange at the moment.... orange chiffon cake it is!!<br />
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Let the chiffon war commence!<br />
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Anyone tracking the challenge on Twitter will have read that I may have been over zealous in my baking, failed to realise that a combination of self raising flour, baking powder, cream of tartar and 8 egg whites may result in this....<br />
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<tr><td class="tr-caption" style="text-align: center;">Deflated, just like my confidence.....</td></tr>
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Here's a tip.... read the recipe correctly, and use plain flour instead!<br />
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<span style="color: #a64d79;">CHIFFON TAKE 2:</span><br />
Attempt number 2 couldn't get worse right? Lesson learnt....read the recipe right this time....<br />
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I decided at the last minute to change the recipe. If this <a href="http://www.bbc.co.uk/food/recipes/tartarus_et_caeli_heaven_97253" target="_blank">'Hell' cake</a> recipe was good enough for John Whaites, then it's good enough for me...<br />
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I really took my time with this, given how badly round one went!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPmdH3prbQRJPUf8zUK-JaBRewv4Av7BLRY23NAtO82iqA4Y6Cpud9B5V-mhSSlOUt1AVYs4c4LD8F3HyZpkcWKta7UBv5JLwH-BXF1yJNcT25mFRa3bZoT_DZsoQaYg0kYN3I6UkS9M/s1600/IMG01503-20121020-1725.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPmdH3prbQRJPUf8zUK-JaBRewv4Av7BLRY23NAtO82iqA4Y6Cpud9B5V-mhSSlOUt1AVYs4c4LD8F3HyZpkcWKta7UBv5JLwH-BXF1yJNcT25mFRa3bZoT_DZsoQaYg0kYN3I6UkS9M/s200/IMG01503-20121020-1725.jpg" width="200" /></a><br />
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I started by separating the eggs, and whisking the egg whites in the electric mixer. Meanwhile, I mixed all the remaining ingredients in another bowl until just combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW1jqWgNBr_vSnUM67QEAc177HNb7IaBgWaPFnSPSEVRkK6KAYXXaidAX4PaTbMYkOtpAC3R1SvyfSR8tjHOS034HzqeI-9smIyKvtCQDE2BGw0S_e_RiboDpXYsjt9gx0tQ0-KXN560/s1600/IMG01504-20121020-1731.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoW1jqWgNBr_vSnUM67QEAc177HNb7IaBgWaPFnSPSEVRkK6KAYXXaidAX4PaTbMYkOtpAC3R1SvyfSR8tjHOS034HzqeI-9smIyKvtCQDE2BGw0S_e_RiboDpXYsjt9gx0tQ0-KXN560/s200/IMG01504-20121020-1731.jpg" width="200" /></a>Once the egg whites are ready, it's time to fold them gently into the chocolate mixture. I would recommend doing this slowly, be patient when you fold them in, or you'll knock out all the air in the egg white and end up with a flat, heavy textured cake. Add the egg whites in 3 or 4 batches, this will make it easier to combine the two mixtures.<br />
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When you no longer have trails of egg white in the mixture, you are ready to pour into the lined 11" round cake tin. Tap the tin a couple of times on the counter top, this will knock out any big air bubbles, and prevent large holes in the cake.<br />
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Next step... and this is really important, you have to sit by the oven watching the cake for the next 1 1/4 hours or it couldn't possibly turn out right! Thankfully I followed this step, and the end result was a well risen, spongy textured chiffon cake that smells just like a Terry's chocolate orange bar.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49aSD9-jNnG1uJzowCer4do3Zd1VRQq8d595oPFBxdBG1OfYgTfO72WRtDnTQM3zYRdqzHxHJ4TnYomeVBTZtmp-TSJx4kgMB8cSFsyjrPUZzhBmekoHj_H5VGDcvtd5c9Pm5wiUS5Xs/s1600/IMG01507-20121021-1124.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49aSD9-jNnG1uJzowCer4do3Zd1VRQq8d595oPFBxdBG1OfYgTfO72WRtDnTQM3zYRdqzHxHJ4TnYomeVBTZtmp-TSJx4kgMB8cSFsyjrPUZzhBmekoHj_H5VGDcvtd5c9Pm5wiUS5Xs/s200/IMG01507-20121021-1124.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seriously relieved!!</td></tr>
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Preparing the icings and decoration for the cake was a little slow....I promise it's worth the effort so stick with me...<br />
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Firstly, if you've read my previous post on <a href="http://thetalkinggingerbreadgirl.blogspot.ie/2012/10/fancy-some-bake-off-fever.html" target="_blank">Fondant Fancies</a>, you'll see how I made the jelly for the filling in the Jaffa Cake inspired cakes. You'll need an 8" round disc of jaffa jelly for this cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cXl83enWuAf0JlV84NFU_IMa0X8CqKMDdFDKzgMnsMwa79K5RG1hiW-8EHNAkJof0TSyjxazTfv0PFy3LzIEw67jCEA8KO-WPqm22oCN7cVQb1A1GqHNDdzCg1DvGleSK6H86UhpyKY/s1600/IMG01506-20121021-1052.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cXl83enWuAf0JlV84NFU_IMa0X8CqKMDdFDKzgMnsMwa79K5RG1hiW-8EHNAkJof0TSyjxazTfv0PFy3LzIEw67jCEA8KO-WPqm22oCN7cVQb1A1GqHNDdzCg1DvGleSK6H86UhpyKY/s200/IMG01506-20121021-1052.jpg" width="200" /></a>The next step is to melt 150g of white chocolate and spread on parchment. Make up a small batch of pink glace icing (2oz icing sugar, drop of pink colouring, rose water, and enough water to make icing thin enough to drizzle over the white chocolate). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwL41v-5hWdrLkUBhm1PB2KMAKrrcRyEbCFCuuzwiFhJ9B_pBFn3EULz0mD4PTEdVivQ-KJuc0JAePE34X84ARYymf_1-gorvAMmDwmjc3M0xqp0yR1O2yxDBW67X11qYXJFr2LPv3xI/s1600/IMG01509-20121021-1129+(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwL41v-5hWdrLkUBhm1PB2KMAKrrcRyEbCFCuuzwiFhJ9B_pBFn3EULz0mD4PTEdVivQ-KJuc0JAePE34X84ARYymf_1-gorvAMmDwmjc3M0xqp0yR1O2yxDBW67X11qYXJFr2LPv3xI/s200/IMG01509-20121021-1129+(1).jpg" width="200" /></a>I used the leftover icing from the Fondant Fancies.... yes there is a pink, girly theme emerging to my weekend of baking!</div>
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Using a cake wire, slice the cake horizontally into three even layers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFv5_gAgnW3zUTlVOY-jeq65vFbGn2xjdxqdv9yThgh1O0N_RZH6O09hUDXmwGO-n0_W5kbUiJii9YUtmHvr7DYZMwSMerT0SRjrtw0lys_B9LKStogha2heDtvk9ujnxwRgH1XHPlug/s1600/IMG01513-20121021-1133.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFv5_gAgnW3zUTlVOY-jeq65vFbGn2xjdxqdv9yThgh1O0N_RZH6O09hUDXmwGO-n0_W5kbUiJii9YUtmHvr7DYZMwSMerT0SRjrtw0lys_B9LKStogha2heDtvk9ujnxwRgH1XHPlug/s200/IMG01513-20121021-1133.jpg" width="200" /></a></div>
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Now for the orange zesty buttercream... Start by beating 4oz of butter with the zest of one orange, and 2 heaped tbsp of marshmallow fluff. </div>
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Once you have pale, fluffy consistency, beat in the sieved icing sugar. Continue to beat until the icing is smooth and creamy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqN_Dcj_Kxh46hu7cHEfXsOxYANCHVZL_46GgHVzxiZSKSFq_RDdTX9dzdcPEpPYN9fErVfsFfPIEYsgD5RN4b88j-KYpA5DuLyfHh-RYzL4LugRYRwWbx-Wmp410Axw97WrGUFuXdomg/s1600/IMG01514-20121021-1137+(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqN_Dcj_Kxh46hu7cHEfXsOxYANCHVZL_46GgHVzxiZSKSFq_RDdTX9dzdcPEpPYN9fErVfsFfPIEYsgD5RN4b88j-KYpA5DuLyfHh-RYzL4LugRYRwWbx-Wmp410Axw97WrGUFuXdomg/s200/IMG01514-20121021-1137+(1).jpg" width="200" /></a>To make the chocolate ganache topping, bring 200ml of cream almost to the boil with 1tbsp of finely grated orange zest. Add 200g of broken Terry's chocolate orange and stir until melted in the cream. Add 2tbsp of sieved icing sugar, and whisk until smooth and glossy. Set aside to cool. Once the white chocolate has set, break into rough shards. </div>
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It's finally time to assemble the cake! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTitNW-4bVZa1y-nS8_NjRq-BaeCbpOYxU2aJ6OS-tsGBHiPFQpT5aMnAYbN60ZNKSQiR6HmLJVDJ0vJJAupUyO1kRoOD7H9530N2Rd8WekjITXJMpN2AZ7fsLdz_pLVUqFbtPl3QL4E8/s1600/IMG01516-20121021-1145.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTitNW-4bVZa1y-nS8_NjRq-BaeCbpOYxU2aJ6OS-tsGBHiPFQpT5aMnAYbN60ZNKSQiR6HmLJVDJ0vJJAupUyO1kRoOD7H9530N2Rd8WekjITXJMpN2AZ7fsLdz_pLVUqFbtPl3QL4E8/s200/IMG01516-20121021-1145.jpg" width="200" /></a></div>
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Start by spreading a generous layer of the orange butter cream on the first two layers of the cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1W1as5xxMalusqi7gxxdR5Xa43vqMVoLu-0S1FoD3xjxmRKx_pSUVkBNyoY183PlKUlCq8SaWXIQmvbPtQvdIoBvfWFKn3clupka1Uj1mv_rorXER1aiWCRDp-suK0zNvzq3UyQPJ_g/s1600/IMG01517-20121021-1146.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1W1as5xxMalusqi7gxxdR5Xa43vqMVoLu-0S1FoD3xjxmRKx_pSUVkBNyoY183PlKUlCq8SaWXIQmvbPtQvdIoBvfWFKn3clupka1Uj1mv_rorXER1aiWCRDp-suK0zNvzq3UyQPJ_g/s200/IMG01517-20121021-1146.jpg" width="200" /></a>Place the third layer on top. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGQL38vyRhPZb57VJfeFZmjEQ23f48uavWsNQIZHJjRr8Ty-7dPY9v7Xpw80mY24wxsE46xQGQhtKRHz-8ZlIbl7sve30kVIoM9-H8p8Q2SXZ3mWbqVt5QcFtp5KQWxa-eNQMwMPkdbQ/s1600/IMG01518-20121021-1155.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGQL38vyRhPZb57VJfeFZmjEQ23f48uavWsNQIZHJjRr8Ty-7dPY9v7Xpw80mY24wxsE46xQGQhtKRHz-8ZlIbl7sve30kVIoM9-H8p8Q2SXZ3mWbqVt5QcFtp5KQWxa-eNQMwMPkdbQ/s200/IMG01518-20121021-1155.jpg" width="200" /></a>Using a palette knife, spread a thick coating of the chocolate ganache </div>
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over the top and sides of the cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAJT5Imtv1NyzxsgVxcN_rlGYDS06vdWrIT_6PdSL0JFjV8UkwT3rZuVc9LMJJthNcV_SNE6Syqwic4zBLXtIALBjVqW0OlRt3YxGjTouyAKlTWq3Z42E1PSfkINCd_gb93RmWQ1sY9k/s1600/IMG01520-20121021-1157.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAJT5Imtv1NyzxsgVxcN_rlGYDS06vdWrIT_6PdSL0JFjV8UkwT3rZuVc9LMJJthNcV_SNE6Syqwic4zBLXtIALBjVqW0OlRt3YxGjTouyAKlTWq3Z42E1PSfkINCd_gb93RmWQ1sY9k/s200/IMG01520-20121021-1157.jpg" width="200" /></a></div>
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Now, taking the disc of jelly, invert onto the top of the cake, taking care when peeling off the parchment. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wY_Xz7d_BTPhH4SEqu1aNPrVVUgJJ1s2ensL1eri_4KHHHiIA5tLjDmlV3UeLB84-BaPWI1otx9wwHJguvSrYOZambYM9nFYnkpH0YTvWcpuUqWww7zbfXe05X8xDMqe7QI7INNG2_Q/s1600/IMG01521-20121021-1207.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wY_Xz7d_BTPhH4SEqu1aNPrVVUgJJ1s2ensL1eri_4KHHHiIA5tLjDmlV3UeLB84-BaPWI1otx9wwHJguvSrYOZambYM9nFYnkpH0YTvWcpuUqWww7zbfXe05X8xDMqe7QI7INNG2_Q/s200/IMG01521-20121021-1207.jpg" width="200" /></a><br />
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Do this slowly, or you will crack the jelly. </div>
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Next, take the white chocolate shards, and press firmly into a mosaic style around the sides of the cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlba7X_pc_xuEu1PWMSljJQ-o38fGu86n9LyI0uNWPFwJk1GUABB8Zi6E8NJdNXNwMzYiGLesvd-p1DrzZlE953O4egYRsDcULOeDpvb9Xk2cROR1MIMsuXm8kchKHXMsXHtxGQ6zbJzc/s1600/IMG01525-20121021-1218.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlba7X_pc_xuEu1PWMSljJQ-o38fGu86n9LyI0uNWPFwJk1GUABB8Zi6E8NJdNXNwMzYiGLesvd-p1DrzZlE953O4egYRsDcULOeDpvb9Xk2cROR1MIMsuXm8kchKHXMsXHtxGQ6zbJzc/s200/IMG01525-20121021-1218.jpg" width="200" /></a></div>
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The final step (FINALLY!), is to pipe chocolate ganache rosettes around the disc of jelly. </div>
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And the finished product.....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hmuFNQMtarIKTyO09kfPhEcmCNnKlDmbiIsUjcgCNL27QP5_7b6Mx99q0W-UWtyFlVyrMoEYmZytdVY8TRwr9bPxTVjril59fcpIX8WXnoY0l37T2ZttHAx3oYZrUQjdorVVoJKLir4/s1600/IMG01524-20121021-1218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hmuFNQMtarIKTyO09kfPhEcmCNnKlDmbiIsUjcgCNL27QP5_7b6Mx99q0W-UWtyFlVyrMoEYmZytdVY8TRwr9bPxTVjril59fcpIX8WXnoY0l37T2ZttHAx3oYZrUQjdorVVoJKLir4/s320/IMG01524-20121021-1218.jpg" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBejHtbQtti9n-s83prjvopGOlFAF3915ruz-YMz-IGUPVlLzp6k-Hyqa5ipfjLAvfxvLaZcT0tVZ5MEdXxWOfjPW4PAQg_GICVC_sbOMUXwCJZPNZF5rygIutiWSzKHQK407hneX6m1Q/s1600/IMG01544-20121021-1234.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBejHtbQtti9n-s83prjvopGOlFAF3915ruz-YMz-IGUPVlLzp6k-Hyqa5ipfjLAvfxvLaZcT0tVZ5MEdXxWOfjPW4PAQg_GICVC_sbOMUXwCJZPNZF5rygIutiWSzKHQK407hneX6m1Q/s320/IMG01544-20121021-1234.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Piece of cake....</td></tr>
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So there you have it, after a weekend of baking, I'm delighted with the end result. I wanted to create a </div>
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centre-piece cake, which paid tribute to the final challenges set in the Great British Bake Off. The bakers were given the challenge of creating a biographical showstopper.. I think I've answered this brief, by combining my childhood favourites; Fondant Fancies and Jaffa Cakes, with my current favourite of chocolate cake... </div>
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The flavours in this cake compliment each other perfectly... a light orange chocolate sponge, orange buttercream, jaffa topping, chocolate ganache, white chocolate shards with rose flavoured icing swirls... and to top it all off, it's adorned with Fondant Fancies.. </div>
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This cake is light and flavourful, and is definitely going to be baked again soon. </div>
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Best of luck to all the other bakers! </div>
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The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com0tag:blogger.com,1999:blog-7343760752442176795.post-85047879198561603982012-10-21T07:18:00.001-07:002012-10-21T07:18:16.857-07:00Fancy some bake off fever....<div class="" style="clear: both; text-align: left;">
It seems like everyone was glued to the final of the Great British Bake Off this week... I watched it, joined by my housemates who munched happily on my <a href="http://thetalkinggingerbreadgirl.blogspot.ie/2012/10/tribute-to-great-british-bake-off.html" target="_blank">Gateaux Honore</a> inspired by Brendan's choux creation. </div>
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I was a little surprised when I heard the bakers would be making Fondant Fancies. They're just a mini iced sponge, what's so complicated about that?!<br />
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I have never been a fan of shop bought, pre-packed cakes, but these little treats were always the exception when I was a child. I'm not sure if it was the colourful icing, the taste, or simply the novelty of a bought cake in our house, but I adored them. <div>
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These days, I'm a cake snob. I tend to look at most cakes and desserts, and think, 'I would do that differently/better'. My snobbishness hasn't extended to these colourful beauties. Occasionally, after a bad day, or in need of a little bit of comfort, I'll find myself lusting after a Fondant Fancy. I'm not sure why I've never thought to make them at home... but this weekend was my chance...</div>
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Orange is my flavouring of choice at the moment, so I went with an orange Victoria Sponge mixture for the cake. </div>
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Ingredients: </div>
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6oz caster sugar</div>
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6oz butter</div>
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zest of 1 large orange</div>
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3 large eggs</div>
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6oz self raising flour</div>
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1tsp baking powder</div>
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2tbsp orange juice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-8Q8ncT-y1aCpCi_D3KJSGG0Lv-TWNsH3y8RNeep8WqMW_-4IO2T-hMGyEMIpN9mhs9ssQgYhM1QHE2ZEJsInbPh0efLJgAswQYYloPPoL72zubpDA0Ycd0h0Ppck0osWxTQYbfjHkc/s1600/IMG01497-20121020-1343.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-8Q8ncT-y1aCpCi_D3KJSGG0Lv-TWNsH3y8RNeep8WqMW_-4IO2T-hMGyEMIpN9mhs9ssQgYhM1QHE2ZEJsInbPh0efLJgAswQYYloPPoL72zubpDA0Ycd0h0Ppck0osWxTQYbfjHkc/s200/IMG01497-20121020-1343.jpg" width="200" /></a>I always prefer to make this sponge in stages, rather than using the all-in-one method as it makes a lighter cake. I started by beating the caster sugar, butter and zest until light and creamy. Add in one egg at a time, beating after each addition. It's always helpful to add a spoonful of flour if the mixture starts to curdle. Fold in sieved flour and baking powder until just combined. Stir in 1 or 2 tbsp of orange juice to make the mixture less dense. I baked this cake in a 9" square tin, for 30 minutes (until golden and firm) at 160 degrees in a fan oven. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdIBACNatKzWTx7IQywZvE1-1rDK568Ws2npCbp37IUIhKUUGNEk_qhu7HUN5knxGbewpk0u6BpnF0qBTbPQpXHaN_kG5HoMi4KNiZWHbvXRPLDTHTapsB8btYjIS1ktk6erw4DvC2cg/s1600/IMG01498-20121020-1344.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdIBACNatKzWTx7IQywZvE1-1rDK568Ws2npCbp37IUIhKUUGNEk_qhu7HUN5knxGbewpk0u6BpnF0qBTbPQpXHaN_kG5HoMi4KNiZWHbvXRPLDTHTapsB8btYjIS1ktk6erw4DvC2cg/s200/IMG01498-20121020-1344.jpg" width="200" /></a></div>
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Most of the recipes I looked at, had a layer of marzipan... I'm not really a fan, so decided to stick with my orange theme and make jaffa cake inspired cakes... I melted a pack of orange jelly and 2tbsp of marmalade with no peel in 125ml of boiling water. I poured half the jelly into a lined 9" square tin, and popped in the fridge for 30 minutes to set. </div>
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I poured the remainder of the jelly into a lined 8" round tin (all will be revealed later!) </div>
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While the jelly was setting, I made a start on my orange buttercream icing. </div>
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Ingredients: </div>
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10oz icing sugar</div>
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4oz butter</div>
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zest of 1 orange</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMswHnD6do1hMBUbNZ6ttomDomktln24OEldNqELw_wYJmoXvPkXREmOicc0pE7vdpJVmuJY6iwdlUq-g1E_bOO9yxBP0silKHedPaDP56J5wJCSBfmcyz5UVo5_fbUOjvu-814-Baj6M/s1600/IMG01499-20121020-1353.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMswHnD6do1hMBUbNZ6ttomDomktln24OEldNqELw_wYJmoXvPkXREmOicc0pE7vdpJVmuJY6iwdlUq-g1E_bOO9yxBP0silKHedPaDP56J5wJCSBfmcyz5UVo5_fbUOjvu-814-Baj6M/s200/IMG01499-20121020-1353.jpg" width="200" /></a>For a really light, creamy buttercream I started by whisking the butter with the zest in an electric mixer until pale and smooth. Finally add in the sieved icing sugar, and leave to mix for 5 minutes. The texture of buttercream improves the more it's beaten, so it's good to be patient and leave it mixing for at least 5 minutes. </div>
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Remove the jelly from the fridge, invert onto the cake, before carefully peeling away the parchment. </div>
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Divide the cake into 25 squares. </div>
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Once this step is complete, pipe a generous rosette of the buttercream on the top of each square. </div>
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Finally, make the icing to cover the cakes. Pink has always been my favourite..</div>
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Icing ingredients: </div>
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10oz icing sugar</div>
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pink food colouring paste</div>
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rosewater </div>
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I love the fresh flavour combination of orange and rose, so decided pink rose icing was perfect! Start by adding a tsp of rosewater, and a drop of food colouring to the icing sugar, before adding enough water to create icing with a think coating consistency. </div>
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This is where the challenge begins... dip them? coat them using a palette knife? pour the icing over the top? Now I realised why the contestants found these cakes challenging... </div>
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DO NOT dip them, the icing rosette will slide off.. </div>
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The best solution I found, was to pour the icing generously over each cake, then use a knife to coat and smooth the icing around the sides. This is MESSY... put some parchment paper under your wire rack to catch the run off... </div>
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Finish by drizzling melted chocolate over the top, and resting each square in a cupcake case. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagQOe1x7apqjA6cpLLw_I9wsRSFGhPOWZRMqe18YG7KuQQdTp71NjrVTbxNdhVY_fjHkKQ_Mh201niuisWdtK0sPhZkatoAjDNsdDYW-VhvZrIulkj6pGzkvJG8of0JNSUct90Q0owZI/s1600/IMG01522-20121021-1216.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagQOe1x7apqjA6cpLLw_I9wsRSFGhPOWZRMqe18YG7KuQQdTp71NjrVTbxNdhVY_fjHkKQ_Mh201niuisWdtK0sPhZkatoAjDNsdDYW-VhvZrIulkj6pGzkvJG8of0JNSUct90Q0owZI/s320/IMG01522-20121021-1216.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQrP34_1r_KYkYS2gxgRbS5DeA1FTK7E8KV7ZKrjhT8BWCUzPJcUIXHmnlJx6vwbfY-oJexLZfM6pQZTN8LcN4PvBsL8UPr68shg2-0zmgkqOvKPPX6hNZqcVeHEgVRPApg6T-vxN_WM/s1600/IMG01538-20121021-1228.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQrP34_1r_KYkYS2gxgRbS5DeA1FTK7E8KV7ZKrjhT8BWCUzPJcUIXHmnlJx6vwbfY-oJexLZfM6pQZTN8LcN4PvBsL8UPr68shg2-0zmgkqOvKPPX6hNZqcVeHEgVRPApg6T-vxN_WM/s200/IMG01538-20121021-1228.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocvGQUeaPJvzTGmEEK5SPilBYN_yInnEP3vuw1YZJRbAln0oOCQJqIVrIFucMIBgo5t4ZZ_MU7L5yQWGHHeBtkV2-AjoU5e2c7guz43-r7VAriB44xQ74aNXVv9TuKsBGR4GgkNcFLTg/s1600/IMG01540-20121021-1228.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjocvGQUeaPJvzTGmEEK5SPilBYN_yInnEP3vuw1YZJRbAln0oOCQJqIVrIFucMIBgo5t4ZZ_MU7L5yQWGHHeBtkV2-AjoU5e2c7guz43-r7VAriB44xQ74aNXVv9TuKsBGR4GgkNcFLTg/s200/IMG01540-20121021-1228.jpg" width="200" /></a></div>
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My entry for the Irish Bake Off Challenge is coming soon! Exciting!!!!! </div>
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The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com2tag:blogger.com,1999:blog-7343760752442176795.post-58814898451849925092012-10-18T09:53:00.000-07:002012-10-18T09:53:50.130-07:00Ginger people have feelings too....This has been a really busy week so far... I started off by baking a Gateau St Honore inspired dessert for the Irish Bake Off challenge set by <a href="http://wholesomeireland.com/last-great-irish-bake-off-challenge/" target="_blank">Wholesome Ireland</a> and I'm thrilled to have won this task :) Thanks to Caitriona for organising the weekly challenges.<br />
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This week is the final challenge, so the pressure is on to recreate a chiffon cake as made by the finalists of The Great British Bake Off. For most of the regular entrants, it seems like it will be the first time to try out a chiffon cake, so I'm really looking forward to seeing what everyone comes up with!<br />
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Now...what's this post's title all about? <a href="http://bakingbachelor.wordpress.com/" target="_blank">Blossoming gingerbread friendships</a> that's what!! I was in the mood to bake this afternoon (nothing new there), and what could be better than <a href="http://www.bbc.co.uk/food/recipes/gingerbread_men_99096" target="_blank">gingerbread people</a>...<br />
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I followed the above recipe from the BBC website, but being somewhat of a traditionalist, I tend not to use a food processor in baking. I much prefer getting my hands dirty..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrUebSL-0oYEnUfGFmwn1yYOpReBCWC9VBUetQW1GPRMg3dnSYP3jj95t27yqACdDU0kmCNsJA4GMXJ19yj-E8PMaH6Xwvjv3s4KxHW2-1edkW5-DZocJgW-lGzu1PtPxT6grBE-GDFU/s1600/IMG01473-20121018-1128.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrUebSL-0oYEnUfGFmwn1yYOpReBCWC9VBUetQW1GPRMg3dnSYP3jj95t27yqACdDU0kmCNsJA4GMXJ19yj-E8PMaH6Xwvjv3s4KxHW2-1edkW5-DZocJgW-lGzu1PtPxT6grBE-GDFU/s200/IMG01473-20121018-1128.jpg" width="200" /></a>This is a pretty simple recipe, perfect for throwing together in a hurry..<br />
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Start by sieving the flour, cinnamon and ginger into a mixing bowl, and rubbing in the butter until you have a breadcrumb-like consistency with no lumps of butter remaining.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifX6vyjMpBAL96mlSMOTkLFm4OQuoR4nh2mKaFFw5Yuaeg_RvQ6PTPWseILlzknBpkWSORUJRBr4aDiZSLjSwYbE91KXO5k3-CA5_0YgR2zx_2ldLmh2LfKUn58s0Pm9ZsUbTZXYbVZFs/s1600/IMG01474-20121018-1133.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifX6vyjMpBAL96mlSMOTkLFm4OQuoR4nh2mKaFFw5Yuaeg_RvQ6PTPWseILlzknBpkWSORUJRBr4aDiZSLjSwYbE91KXO5k3-CA5_0YgR2zx_2ldLmh2LfKUn58s0Pm9ZsUbTZXYbVZFs/s200/IMG01474-20121018-1133.jpg" width="200" /></a>Stir in the brown sugar. Add beaten egg and golden syrup, and mix with your hands until the mixture comes together into a firm round. It will seem quite dry at first, but don't be tempted to add more liquid to the mixture, it will come together...just keep pressing the mixture together with your hands.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdMM4cdZjOAnnPH_dla3kPLlad407bN5v6kxGgs2mcxYL0BMLk67b2w0oXRmEZxolcc-OkQ2It8EKH3asbgnd3cg11GiXKjkOpXtCgM3NNI6R9x4gilKPReFHWHKQUbvFjDTBjKQJzEU/s1600/IMG01475-20121018-1140.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdMM4cdZjOAnnPH_dla3kPLlad407bN5v6kxGgs2mcxYL0BMLk67b2w0oXRmEZxolcc-OkQ2It8EKH3asbgnd3cg11GiXKjkOpXtCgM3NNI6R9x4gilKPReFHWHKQUbvFjDTBjKQJzEU/s200/IMG01475-20121018-1140.jpg" width="200" /></a>Chill the dough for 15 minutes. Try to resist the temptation to roll it out immediately; as chilling makes the dough easier to work with, and room temperature dough has a tendency to spread once it hits the heat of the oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlJ8FhByXLWsFkwVZeev5xj75mzFx3Yq-NX7MSyF5QE7x1HtAHn_fOwRLdRDCwjSZnuyCB4JKWgnLJziTC-cQuLqRNy4Jdm4KMruipQstNpWlE_kvBRcA6GZnK0duLkt8OkbXtqO2UDs/s1600/IMG01476-20121018-1342.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlJ8FhByXLWsFkwVZeev5xj75mzFx3Yq-NX7MSyF5QE7x1HtAHn_fOwRLdRDCwjSZnuyCB4JKWgnLJziTC-cQuLqRNy4Jdm4KMruipQstNpWlE_kvBRcA6GZnK0duLkt8OkbXtqO2UDs/s200/IMG01476-20121018-1342.jpg" width="200" /></a>Roll the dough on a lightly floured surface to around 1/2cm thickness. I used my new <a href="http://www.heatonsstores.com/images/productImages/Zoom/7366909.jpg" target="_blank">gingerbread family cutters </a>(a present which made me smile for ages!) <br />
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Place the gingerbread people on a baking tray (there's no need to grease the tray), and pop in the preheated oven for 10-12 minutes until firm and golden in colour.<br />
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Transfer biscuits to a wire rack, and leave to cool.<br />
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Decorating gingerbread people is always the best part! I made up a small quantity (about 4oz) of thick glace icing. You need to be patient making this, and just add the water slowly to avoid ending up with a thin icing that will be difficult to work with. If you do add too much, it's not the end of the world, just beat in some more icing sugar.<br />
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I coloured about 1/4 of the icing with red food colouring. I use paste, as it provides a more vibrant colour than liquid colouring, and doesn't affect the consistency of the icing... though liquid will work fine if it's all you have, just add less water. I used a small plain nozzle for piping the designs onto the biscuits, and used a mixture of <a href="http://www.oetkeronline.co.uk/product_images/j/537/Shimmer_Sugar_2__58823_std.jpg" target="_blank">pink sugar sparkles </a>, <a href="http://www.oetkeronline.co.uk/product_images/c/264/White_Chocolate_Chips__63117_std.jpg" target="_blank">white chocolate chips,</a> and jelly tots to decorate.<br />
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<tr><td class="tr-caption" style="text-align: center;">The finished product! </td></tr>
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These are really easy to make, and it's definitely worth taking the time to decorate them to make them extra special.<br />
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I'm already looking forward to making a chiffon cake for the final challenge... I better make it a good one!<br />
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<br />The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com2tag:blogger.com,1999:blog-7343760752442176795.post-9906411582857040732012-10-16T09:03:00.001-07:002012-10-16T09:11:04.538-07:00Tribute to the Great British Bake Off.... <span style="font-family: Georgia, Times New Roman, serif;">Like millions of others, I've been addicted to the Great British Bake Off over the past few months. I'm so excited about the finale tonight, I decided to take inspiration from last week's show, and recreate Brendan's <a href="http://www.bbc.co.uk/food/recipes/gteau_st_honor_85590" target="_blank">Gateau St. Honore. </a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I was really looking forward to getting started, and decided to make some small adjustments since I was a little short on time. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I began by making the rough puff pastry (something I'd never done before), and found it very straight forward. While the puff pastry chilled, I made a head start on the choux pastry. I've baked eclairs and profiteroles before, so wasn't really daunted by this part of the recipe. The quantities given for the choux pastry in this recipe are quite generous, so don't be greedy like me, double the recipe and end up with about 50 profiteroles (I suspect I'll have some very happy friends this evening when I visit with stacks of dessert!!) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This dessert seems pretty daunting, but honestly, it's not... take it step by step; each step is relatively simple. It is time consuming, but is definitely worth the effort. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Take your puff pastry from the fridge, and roll out a rectangular shape. Using a piping bag, pipe a swirl of choux pastry, starting in the centre, and leaving about an inch gap until you have a swirl of choux ending about 2 inches from the edge of the puff pastry. Finally, pipe a border around the outside of the choux, to make a ridge around the edge. It should look like <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Auf_hvDnliYMmPs5oFN4GeCsLT8sgwpdrD7ofYcHgKaql1_jybvxsZyGBKwhmM31Q8hyphenhyphenjCdb09XJtT90Ua0BYFttqsWEidQWTPlrvJL8tVRPVW5yCjCQUiDJzCXVaPmZuVoVdYx6MFg_/s400/IMG_4337.JPG" target="_blank">this </a> (you can make a round version like this one if you prefer). The spiral in the centre gives the cake extra structure. Use the remaining choux pastry, pipe small profiteroles. While the puff/choux base, and profiteroles were baking, I made a start on the filling... </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This is where I decided to make some changes to the recipe. Instead of making the creme patissiere, I decided to use some leftover <a href="http://www.clarafields.com/" target="_blank">dulce de leche</a> (caramel) and spread a generous layer over the pastry base. Chantilly cream is a wonderfully light filling for choux pastry, and makes them a little more special than just plain whipped cream. I followed Brendan's recipe, adding a dash of rum to one third of the Chantilly cream (reserving a third of the plain Chantilly cream to fill the choux border and profiteroles , and cooled melted Belgian chocolate to the remaining third of the mixture (fold the chocolate into the cream gently, don't be tempted to whisk the mixture again or it'll end up too thick and resemble a buttery texture..) </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Once the base came out of the oven, and cooled, I used the plain Chantilly cream to fill the choux border on the pastry base. To do this, I used a narrow piping nozzle, and piped the cream into the choux slowly. If you pipe the cream gradually at 3 inch intervals, it's a lot simpler than trying to pipe through the whole border. Using the same nozzle, I filled each of the profiteroles Once completed, I coated each profiterole generously in caramel.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I spread the leftover caramel over the base, and then placed a row of profiteroles around the edge of the cake. Using a medium piping nozzle, I piped rosettes alternating between the rum and chocolate cream to decorate the top of the cake. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Clearly, I hadn't given myself enough work, so decided to make the cake a little more special, by adding some spun sugar to the top. This cake is time consuming, and requires patience, but it's really worth it. It looks and tastes great, and would be the perfect dessert for a special occasion. I'll definitely be making it again... </span><br />
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I'm very excited about tonight's show, rumour has it the finalists will be baking <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAootL6_L8myDjt1DAkjxvXmr3ile7hl2SpsHFARbyls__AHoGkzvIkZNEe18EVKm5Tr4ZQDocA3crMKidGUTO5MZxGMyiq5PCG_m40t6CtVtLycBUu9Xfc72dWeZzKqBY_3EcjGQnVhvj/s400/CIMG2901.JPG" target="_blank">Fondant Fancies </a> which are one of my favourite childhood cakes. I suspect they may feature in an upcoming post!!<br />
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Enjoy the show tonight! </div>
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The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com0tag:blogger.com,1999:blog-7343760752442176795.post-41232631230009495342012-10-15T16:00:00.000-07:002012-10-18T16:08:14.491-07:00And so the gingerbread girl was born....<br />
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If like me, you love everything about cake, then you've come to the right place....<br />
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I realised recently, that I've been baking for over 10 years. I've never loved anything for that long; shoes and boyfriends come and go, but my love of baking has remained. A friend told me, that "if you love what you do, you'll never work a day in your life". It's cheesy, but true. I've always wanted to bake professionally, but somewhere along the way, I got side tracked and instead got a 'real' job playing with a calculator in a shiny office with a view. I'm ditching the suit and heels, for an apron, and I hope you'll enjoy sharing the (sugar induced) highs and lows of my adventure...<br />
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When I was a little girl, I always thought there was nothing like my mum's baking. Now that I've supposedly grown up, I realise there really is nothing like my mum's baking. Every birthday and Christmas, she would bake an array of simple, but delicious cakes and bakes. For school parties, and cake sales, she would whip up fruit cakes, biscuit cakes, cream horns and marzipan fruits that nobody, and I mean nobody else could recreate. Recipes would be shared, with friend's parents, but it never tasted as good as when my mum baked them... She had no secret to baking, she didn't strive to create visually stunning works of art... instead, she followed recipes which she had learnt from her mum; traditional cakes which were beautiful in their simplicity. </div>
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My grandmother, who unfortunately I don't remember, was by all accounts an incredible baker. I'm lucky enough to have her recipe book, which though it's tattered and splattered, has survived since 1964 when she started writing it.<br />
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I'm lucky enough to have recipes from my both my grandmother, and my mother's kitchen. For me, baking is about sharing, and making people happy. There is a cake for every occasion, for every break up, every make up..... though who am I kidding, you don't need an excuse to have cake!<br />
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If you're a true cake lover, then you're going to love this blog. I can promise recipes, photos of baked deliciousness, rants and raves, and idle musings of a cake addict...<br />
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For now...have a cupcake, or two.... Happy Monday :)<br />
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The Gingerbread Girlhttp://www.blogger.com/profile/12190373308034867104noreply@blogger.com1