Friday, 29 January 2010
Stef's Whoopie Pies with Peanut Butter Frosting
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup hot water
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup white sugar
1 cup butter 1 egg 1 tablespoon butter 1 3/4 cups confectioners' sugar 1/4 cup peanut butter 1/2 cup milk
Cream together 1 cup of the butter or margarine and the egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well.
Drop from a teaspoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sandwich cookies together with Peanut Butter Frosting.
To Make Peanut Butter Frosting: Blend 1 tablespoon butter and peanut butter. Stir in confectioners' sugar and add enough milk to make frosting soft enough to spread. Spread between the flat sides of two cookies and sandwich together.
Thursday, 28 January 2010
A friend gave me the recipe but I don't think it was actually hers, I think it was from an ancient and obscure Cakes, Bars and Cookies cookbook. If you make them exactly as the recipe suggests you can apparently get 45 rice krispie squares from this, as I make/squish mine into a smaller tin I get 20 big chunky squares.
Marshmallow Rice Krispie Cakes
250g bag of toffee
3 tbsp milk
175g rice krispies
1. Lightly brush a 20 x 33cm roasting tin with a little oil, (I use my 9inch brownie tin and just pack it all in). Put the toffees, butter and milk in a saucepan & heat, gently stirring until the toffees have melted.
2. Add the marshmallows. (I let them melt in, stirring for a minute before moving on).
3. Add the cereal and stir until the marshmallows have completely melted.
4. Spoon the mixture into the prepared roasting tin, level the surface and leave to set. (At this point you could top with melted chocolate as I have, next time I think I will use a mix of white and milk chocolate and create a marble effect).
5. When cool and hard, cut into squares, remove from the tin and put into paper cases to serve. ◦
How lovely is that!
I couldn't resist trying this recipe, it is a little different from your traditional whoopie pie as it has a more cookie-like shell. Magnolia Bakery hasn't let me down yet so I had high hopes for these little babies.
The brown sugar cookie shell was a total winner, it was a slightly cakey, very chewy cookie which was obviously perfect for a cookie-esq whoopie pie. The icing in my opinion was a little too sweet and the vanilla flavour was a little strong next to the subtle maple syrup which didn't quite stand out enough. I think next time I may try a different frosting but all in all a great recipe, these cookies would also be great by themselves or better yet with chocolate chips.
I am totally sold on the Whoopie Pie, how could I not be? It is after all a glorious cross between a cupcake and a macaron. I will try a 'proper' cakey Whoopie Pie recipe very soon.
I halved this recipe with no problems, I did however have huge amounts of frosting left over. You could probably halve the frosting recipe again and still have more than enough.
Whoopie Sandwich Cookie
From Magnolia Bakery
Brown Sugar Cookie Recipe:
10 tablespoons unsalted butter, room temperature (5 ounces of butter)
2 (8-ounce) packages cream cheese, room temperature
Preheat oven to 325 degrees. In a stand up mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time, until completely incorporated. Add the vanilla extract, mix until combined. In a large mixing bowl, sift together the flour, baking soda and salt. Add the sifted ingredients to the mixer in three parts, on the lowest speed; take care not to over mix. With a rubber spatula, scrape the sides and the bottom of the bowl to ensure the ingredients have been mixed thoroughly. Scoop dough with an ice cream scoop the size of a golf ball. Place on an ungreased cookie sheet 1-1/2 inches apart. Bake for 10-12 minutes, until edges are golden brown. Let sit on cookie sheet for 2 minutes, then transfer to wire rack to cool. Yields about 3 dozen cookies.
Tuesday, 26 January 2010
I found this picture on their website, they also have a bar and restaurant, both of which I think I should now try immediately.
La Fourchette Patisserie is so full of unbelievably delicious looking pastries and desserts that I had absolutely no idea what to try. I gawped at the very well groomed man behind the counter in a somewhat dumbstruck manner and then pointed at the closest thing to me.
Finally a decent croissant! I was head to toe covered in crumbs by the time I finished, the test of a really good croissant if you ask me. Crumbly and deliciously buttery, I'm thinking about eating Baby Love's.
La Fourchette's website says:
La Fourchette Patisserie
Located in the heart of Hove, there continues to be an ongoing love affair with French cuisine. At LA FOURCHETTE patisserie, we serve outstanding breakfast, lunch and afternoon tea. You can expect to find good and friendly service as well as excellent food.
With the success of La Fourchette’s restaurants, we bring a leisurely French feast with simplicity and authenticity in a casual Décor and Atmosphere.
Take some time out from exploring the relaxing French patisserie, with a range of coffees, teas and cold drinks together with a tempting selection of cakes, pastries, croissants, quiches and quality sandwiches which are all lovingly prepared on site.
Oh hell yes!!
I'm going back tomorrow.◦
Monday, 25 January 2010
Friday, 22 January 2010
This recipe really is brilliant however I have adapted the method somewhat in order to achieve, what I feel is a Paris worthy macaron. I have put all my adaptations/additions in italic.
Five days before I make macarons I separate my egg whites from the yolks and place the whites in an airtight container in the fridge. We always have Carbonara that night to use up some of those yolks.
Two days before the making of my macarons I remove the egg whites from the fridge and leave them on the counter to come to room temperature. This is an important part of the process and although Nigella leaves this stage out of her recipe it is the proper Parisian way.
For the macarons:
250 grams icing sugar
125 grams ground almonds
25g cocoa powder
4 large egg whites
25 grams caster sugar
2 baking sheets, lined with parchment paper
1cm plain icing nozzle and bag
For the Ganache:
90ml double cream
150 grams plain chocolate, chopped
45 grams unsalted butter
Preheat oven to 180 C (I think this is way to hot and always preheat to 150 C when making macarons). Sift together the icing sugar, ground almonds and cocoa powder. Whisk the egg whites until fairly stiff, but not dry, sprinkle the sugar over and whisk until very stiff. Gradually fold in the sifted ingredients.
Pipe small 5cm rounds, a couple of cm apart onto your lined baking sheet, using a plain 1 cm nozzle. Let them sit for 15 minutes to form a skin. (I always leave mine for at least an hour, this ensures a much more pristine finish)
Rap the baking sheet hard on the counter top to flatten the batter before baking.
Bake for 12 - 15 minutes: you want them dry on top but, but still chewy underneath. Remove from the oven and let cool on their sheets for a few minutes before removing and placing on a wire rack.
Make the ganache by melting all the ingredients together in a small saucepan. When the chocolate has fully melted remove from the heat and whisk until thick. When cool spread on the underside of one macaron and sandwich it with another.
Makes 36 rounds, 18 macarons
Happy macaron making x x x
These white chocolate macarons are very very sweet but melt in your mouth delicious. My mum who claims not to have a sweet tooth ate three. I applied all my normal macaron making practises for this recipe like aging the eggs for a good few days before baking, see my chocolate macaron post for details.
White Chocolate Macarons
3 Egg Whites
2 tbsp Caster Sugar
red food colouring
200g Icing Sugar
120g Ground Almonds
White Chocolate Ganache
100g white eating chocolate, chopped coarsely
2 tbsp thickened cream
1. Grease 2 oven trays and line with baking paper. Preheat oven to 150C/130C fan forced.
2. Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Add sugar and food colouring, beat until sugar dissolves. (My macaroons where very pale pink, I will add more food colouring next time as the colour dulls somewhat when cooked). Sift together the ground almonds and icing sugar and fold into the whisked egg whites in two batches.
3. Spoon mixture into a large piping bag fitted with 1cm-1.5cm plain nozzle and pipe into 4cm rounds, 2cm apart, onto prepared trays. Tap trays on bench top to allow macarons to spread slightly. Leave macarons out on counter for an hour to form a skin.
4. Bake macaroons for 15-20 minutes. Stand for 5 minutes before removing to a wire rack to cool.
5. Make ganache by melting the white chocolate and cream in a small saucepan over a low heat until smooth. Transfer mixture to a small bowl and refrigerate until mixture is spreadable.
6. Sandwich macarons together with ganache.
And try not to eat them all before Baby Love gets home...... ◦
Tuesday, 19 January 2010
Tuesday, 12 January 2010
The recipe suggested that these cupcakes are best un frosted so I just dusted them with icing sugar. However I think they would go really well with Caramel Ginger Frosting, next time I make them I will definitely use this frosting so I am going to give you the recipe for that too.
Gingerbread Cupcake Recipe - Makes 12 Cupcakes
Taken from Cupcakes, Cupcakes & more Cupcakes by Lilach German
2 1/2 cups Plain Flour
1/4 tsp Salt
1 tbsp Baking Powder
1/2 tbsp Ground Ginger
1/4 tbsp Ground Nutmeg
1/2 tbsp Ground Cinnamon
1/4 tbsp Baking Soda
1/2 cup Butter
1 cup Brown Sugar
2 tbsp Golden Syrup
1/2 cup Whole Milk
1. Preheat the oven to 160C. Line one cupcake pan with your chosen cupcake papers.
2. In a bowl, sift together flour, salt, baking powder, ginger, cinnamon, nutmeg and baking soda.
3. Place butter and sugar in a mixing bowl, beating on a medium speed.
4. Add golden syrup and mix until a light and airy butter is achieved.
5. Reduce mixing speed to low, add eggs one at a time, mixing well.
6. Add small amounts of the dry ingredients (prepared in Step 2), alternating with small amounts of the milk until the mixture is completely integrated and smooth.
7. Fill the cupcake papers two-thirds full.
8. Bake for 20-25 minutes, or until cupcakes are springy to the touch ans a toothpick inserted in cupcake's centre comes out clean.
9. Remove from oven and cool on a wire rack for 10 minutes.
Caramel Ginger Frosting
Recipe from Divine Cupcakes by Tamara Jane
200g Brown Sugar
1 tbsp Ground Ginger
500g Icing Sugar
Melt the butter in a small saucepan. Add the brown sugar and stir over a low heat until the sugar dissolves. Bring the mix to the boil, reduce heat and cook for 2-3 minutes. Stir in the cream and ginger.
Cool to lukewarm temperature. Gradually stir in the icing sugar and cool the mixture completely. Beat until the frosting is light and creamy. If the frosting is too stiff, add a little more cream.
I cannot describe how delicious this frosting is, it is definitely in my top 5. If you are looking for a new cupcake book I highly recommend Divine Cupcakes, it is full of fantastic recipes and is packed full of gorgeous photographs Making it an absolute pleasure to browse through.◦
Monday, 11 January 2010
All Tilly Mint's cake stands are made with vintage plates and therefore each one is totally unique. The single tier stands start at £30 and the three tier are around £50. I love serving mini cupcakes on mine, it is always a focal point of my tea party table.
Drip Teas & Lip Teas Tea Cups
They are fine bone china with real 24 carat gold detail!
'These teacups are marked on the rim with drips of tea - but in gold. And the 'Lip Tease' teacups hold traces of lipstick, again in gold. As an added detail, a rim of gold tea stain is revealed on the saucer as the teacup is lifted.'
Best of all if you buy now they're half price in the sale! £14.95!!!!!
Friday, 8 January 2010
The caramel Macarons were my favourites. I have since mastered the Macaron and will post a recipe and photos very soon. Baby Love thinks mine are better than the ones we had in Paris, we suspect he is lying.
I love the Christmas candy cane cupcake. The charms are ceramic, each one is lovingly handmade and therefore one of a kind.
They are available to buy at http://www.goddamngorgeous.com/◦
Fizziwigg's Sweet Emporium lies in the heart of Brighton's very trendy South Laines, or as it is locally known the Posh Laines.
They have literally every sweet you can think of, all the old favourites, Fudge, Jelly Belly (52 flavours!), candy canes and many many more.
This is the only place I have been with a self serve Jelly Belly counter, it is literally heaven. I buy loads of cupcake toppers from Fizziwigg's and their homemade fudge is great for chocolate fudge brownies. Best off all they sell Fizz Wizz Popping Candy! Heston Blumenthal Popping Candy Chocolate Pie anyone?
This is a really easy Vanilla cupcake recipe with full instructions, I have tried to make it as clear and simple as possible so hopefully this video will be useful to adults and children alike. The tutorial is in two parts, part one shows you how to make the cupcakes and part to how to ice and decorate.
Buttercream Bakery Brighton was born in 2009. It has been a wonderful and very busy year for the bakery. We thought we would share with you our favourite cupcakes of the year and take this opportunity to thank all our customers and supporters. We hope 2010 is the best year for cupcakes yet.
January, back to work and in desperate need of both a caffeine and sugar fix....enter the Choca Mocha Donut Cupcake. Mmmmm cupcake and a donut! That will sort you out in the morning.
Congratulations Mr. and Mrs. Valentine! We love making cupcakes for the Valentines, check out Mrs. Valentines November Come Dine with Me commission. We particularly love that every few months Mrs. Valentine calls us to order some divorce cupcakes, the order is always cancelled within a few days.
The Banana Split is born and quickly becomes a firm favourite, particularly with the boys. Chocolate cupcake topped with vanilla buttercream icing, two Bumper Bananas and a drizzle of melted milk chocolate. Yummy......
The cookie monster is just like Haribo, kids and grown ups do love him so. These cookie monster cupcakes are adorable and are frequently requested for children's birthdays. A cupcake, a cookie and marshmallow chocolate chip eyes, totally irresistible.
Hippy Chick birthday cupcakes in yellow and hot pink, we loved the little Bambi toppers but the birthday girl's favourite where the Buddhas. Other toppers included unicorns, flower power guns, the peace symbol, butterflies and roses.
Another birthday girl commission, the design is so simple yet the results stunning. Delicious cupcakes iced with lashings of swirled white and milk chocolate buttercream, topped with tiny heart shaped sprinkles. What more do you need for the girl you love on her birthday.
One for the boys, butt kicking Karate cupcakes. These cupcakes came out brilliantly, we hand cut all the karate figures, which took ages but was totally worth it. We are planning boxing, skateboarding and Kung Fu cupcakes for this year.
The Hot Chocolate cupcake is born and our menu is never to be without it again. Double chocolate cupcake smothered in vanilla marshmallow buttercream and drizzled with melted milk chocolate.
Hush Art Gallery opens in Brighton and asked us to make some modern art cupcakes for their launch party. Our favourites were the Banksy set but we also did Picasso, Magritte, Warhol and Tracey Emin.
Happy Halloween! We made these decapitated Barbie cupcakes for the Hush Gallery Halloween exhibition. They were a rip roaring success and we had loads of great feedback. Decapitating Barbie was fun but we think pooling and dripping the blood was the best part.
Mrs. Valentine commissioned us to make these little beauties for her appearance on Come Dine with Me, each guest was given a cupcake at the end of the meal. We love the design, a little naughty but very nice, we can't wait to see Mrs. Valentine on the telly!
We love Christmas at Buttercream Bakery it is after all the most magical time of the year. These Gingerbread cupcakes are a real winter warmer, topped with luscious ginger caramel frosting and a handmade sugar paste candy cane.