amadi: A chocolate cupcake with blue icing on a plate with a matching blue napkin (Cupcake!)
[personal profile] amadi
Hoping to rejuvenate this community a bit, with at least one recipe a week. (Feel free to follow suit!) This is a modification I made on a recipe from America's Test Kitchen, which is a source for a lot of amazing and well-tested (natch) food. I made the muffins a just a tad sweeter and added the raisins to create a more cookie-reminiscent snack treat rather than a more staid breakfast muffin.

Accessibility Notes & Allergy Issues )

Equipment Needed )

Recipe )
zanzando: A seal looking at the camera, upside down. (Sealclap?)
[personal profile] zanzando


Aww yeah.

Ingredients, instructions, ... )

(Crossposted to my DW here.)
highlyeccentric: Cake! (Cake)
[personal profile] highlyeccentric
A gem from one of the home-made community organisation cookbooks my Mum's collected over the years. I've no idea who Jan was, but thanks, this is brilliant cake! (Very happy, Jan!*)

It's not a true mudcake, it's lighter and... sort of like brownies, especially if you cook it in a lamington/brownie tin.

Dietary and accessibility notes )

Ingredients and what you do with them )

~

* Gratuitous references to outdated Australian television advertising for the win!
highlyeccentric: Dessert first - pudding in a teacup (Dessert first)
[personal profile] highlyeccentric
Adapted from The Ellen Sinclair Cookbook (which is really hard to find these days, why yes, I am smug to have got hold of a copy).

Dietary and accessibility notes )

Measurements are in Australian standards

Ingredients and method )

NOM.

My housemate describes these as "like rich tea biscuits on steroids". This is an accurate description.

I might consider adding nutmeg and cinnamon next time.
garden_hoe21: (Default)
[personal profile] garden_hoe21
Hi everyone! There's currently a charity auction going on to support the sex ed website Scarleteen. They do a lot of really important work for young people and are a really worthy cause. There are a couple of people offering baked goods, but we could really use some more! Please consider taking part or spreading the word in your journal. There's more info under the cut:
Community promo under the cut )

Thanks [dreamwidth personal profile] amadi for letting me post this here!
38thparallel: (Cupid)
[personal profile] 38thparallel
Does anyone have experience making pumpkin pie with a pie pumpkin? I keep seeing piles of pie pumpkins at the produce market and am tempted to give it a try. Good idea/bad idea?
38thparallel: (Cupid)
[personal profile] 38thparallel
Very easy recipe, great for the fall and winter seasons. My mom emailed the recipe under the title: Excellent Cookies (thanks, Mom). I didn't realize exactly what I was making until the end! They look and taste just like ginger snaps.

Recipe & Photo )

Brioche

Jul. 10th, 2011 10:05 am
lian: Klavier Gavin, golden boy (Default)
[personal profile] lian
I'm very cheerful this morning, because my breakfast consisted of the brioche I baked yesterday. This sweet, fluffy bread goes well with butter, milk, coffee, tea, custard, fruits, chocolate, jam.... it tastes good with just about anything sweet, really.

It's a huge loaf (pic behind the cut), but it'll be gone in no time, I can't stop myself eating... it's just that good, and what's more, easy to prepare and very basic ingredients. Only catch: the dough needs to rest for several hours.

My variation contains a lot of kardamom, which gives it that special yummy Scandinavian flavour (heh), but you can just leave it out.

ingredients & instructions )
amadi: A delicious looking slice of red velvet cake (Cake)
[personal profile] amadi
I adapted this recipe from one I found online, to create a fluffy, buttery, easy white cake.

Will make one 9" x 13" single layer, two 8" rounds, or a good number of cupcakes (number will vary on size of your tins).

¾ cup butter, room temperature
1½ cups white sugar
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon + ½ teaspoon baking powder
½ teaspoon salt
1 cup milk
  1. Preheat oven to 350°F (175°C).
  2. Prepare your pan(s) with butter and flour or paper liners for cupcakes.
  3. Using an electric mixer, cream the butter and sugar together in a medium mixing bowl.
  4. When light and fluffy, add in the eggs, one at a time and blend until fully incorporated.
  5. Add the vanilla and mix in.
  6. Sift the flour, baking powder and salt together.
  7. Add flour mixture in three batches to the butter mixture. Mix each addition just until blended in.
  8. Stir in the milk, mixing on low speed until the batter is smooth.
  9. Put batter into prepared pan(s).
  10. Bake 30 to 40 minutes (20 to 25 for cupcakes) at 350°F. Cake is done when it springs back when touched in the middle.


There's a lot you can do with this cake, you can serve it with a fruit coulis, with a traditional or cooked buttercream, with whipped cream, or covered in a chocolate ganache. Because the cake is just sweet, buttery and vanilla-y, it's a perfect complement to just about any topping.
zanzando: (NOM NOM NOM)
[personal profile] zanzando
I promised to copy down the recipe from my great-grandmother's recipe collection (which is written in the old German script, so you better appreciate!), and I figured that I might as well go all the way.

Therefore:

Vanilla Crescents - Vanillekipferl


(You can click on the images to see a giant version)

Image-heavy recipe under the cut! )
justjenny: (Default)
[personal profile] justjenny

Hello Kitty Ice Cream Sandwich

Here is an easy recipe for Hello Kitty Ice-cream sandwich…
Read more... )

awils1: A stack of yummy looking biscuits. (Cakes-1)
[personal profile] awils1
I found these in a diet cookbook (Symply Too Good to Be True 2, 1999) -- surprisingly, they work awesomely:
  • 1 ½ cups mixed fruit
  • 1 ½ cups fruit medley
  • 1 level teaspoon mixed spice
  • ¾ level teaspoon bicarb soda
  • 2 cups boiled tea (strong)
  • 2 cups self raising flour
  1. Preheat oven to 180° fanforced.
  2. Combined fruits, bicarb soda, mixed spice, and tea, leave to soak for 15 minutes.
  3. Gently fold flour into mixture in one go. Do not beat as this will make the muffins brittle.
  4. Coat a 12 cup muffin tray with oil and spoon mixture into muffin tin, dividing equally into 10 cups.
  5. Bake for 20 minutes, or until firm to the touch.
  6. Let muffins cool for 5 minutes and then turn out into a wire rack.
wendelah1: butter  cookies (Bake the day away)
[personal profile] wendelah1
These are to die for. Makes sixteen 2-inch bars. Originally published July 1, 2006 in Cooks Illustrated magazine.

If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime or lemon juice. Grate the zest from the citrus fruit before juicing, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the citrus flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two. Mince zest after measuring.

Crust
5 ounces animal crackers
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
4 tablespoons unsalted butter , melted and cooled slightly

Filling
2 ounces cream cheese , room temperature
1 1/2 teaspoons grated lime zest , minced
1 1/2 teaspoons grated lemon zest , minced
1 1/2 teaspoons grated orange zest , minced
Pinch table salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
6 tablespoons fresh lime juice , either Key lime or regular
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
Garnish (optional)
3/4 cup sweetened shredded coconut , toasted until golden and crisp

Instructions



1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.


2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.


3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zests, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add juices and whisk gently until incorporated (mixture will thicken slightly).


4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.


5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)
amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
This is not my recipe in the way that the others I've shared thus far have been. I didn't do too much improvising with this one, because it was my first go around with gluten-free anything. This one comes almost directly from celiac.com, though the recipe there is poorly written. Mind you, for someone who is highly sensitive to gluten, it's my understanding that using your regular, gluteny equipment might pose a problem, so you might not want to serve this to dear Aunt Emma unless you check with her first.

Gluten Free Corn Biscotti )
lian: Klavier Gavin, golden boy (Default)
[personal profile] lian
Incredibly rich and delicious three-part layered cookies: a sumptious chocolate base with a milky filling that melts in your mouth (mmmmh) "protected" by a coat of nougat.

Try and rope someone into helping you -- it's more fun and a lot faster to prepare these cookies together! Good for families, flatmates, guests, birthday parties etc., they need to be used up fast (within ~4 days) and are a bit too rich to munch on your lonesome.

This recipe will yield lots of cookies -- about 3 cookie sheets full.

(European measurements only, sorry :/)

alt

ingredients & preparation )
amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
The name isn't a typo, it's a nod to a the main ingredient, which is what gives the cookie a special texture.

Crispies Cookies )
amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
And now, your make-up cookie. These are amazingly good, a combination of everything that's good about cookies, really, chocolatey, peanut buttery, rich and just plainly delicious.

Chocolate Chip Peanut Butter Cookies )
kitewithfish: The Doctor tilts his head. (Default)
[personal profile] kitewithfish
*Waves* Hello, first time posting here!

I recently tried a new "recipe" for a casserole that was really yummy, but needs a little more work. I'm wondering if people have advice for making a slightly soggy noodle casserole more firm.
Recipe and ideas for fixing it below the cut. Advice welcome! )

This dish was very cheap to make, fairly quick, and vegetarian (for certain values of vegetarian)! I would love to be able to make this a really tasty dish, and any advice you can give me on that front would be extremely welcome.

amadi: A closeup of chocolate chip cookies (Cookies)
[personal profile] amadi
I owe you all a cookie recipe! Yesterday went all haywire and I didn't get one posted, so today I will post two. First up, one for Saturday, when there's a little extra time for a baking project. This is my fussed around version of the delicious almond cookies that are typically only available at Chinese restaurants. The ones at restaurants, I've learned, are typically made with lard, if made on-site, or with the cheapest form of shortening if pre-bought. Yuck and double yuck. This version is less crumbly and more flavorful, in my opinion, and made with good, old-fashioned butter.

Almond Cookies )

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bakeitup: A delicious cupcake with pink icing. (Default)
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