Chai pancakes - recipe

Chai Spiced Pancakes

Yields: 20 - 30 medium sized pancakes

Original recipe from Joy the Baker

2 eggs

2 cups flour

3 tbsn. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3/4 tsp. ground cinnamon

1/4 tsp. ground cardamom

pinch of ground cloves

scant 1/8 tsp. ground ginger

1/8 tsp. crushed black peppercorns (or dash of freshly ground black pepper)

1 1/2 cups buttermilk

1/2 cup brewed black chai tea

4 tbsn. butter, melted and cooled

1/2 tsp. vanilla

oil or cooking spray, for cooking

In a large bowl, beat the eggs. Add the buttermilk, chai tea, butter and vanilla, mix well. Add the flour, baking powder, baking soda, spices and salt. Mix until smooth, let sit for a few minutes. Heat pan over medium heat. Add tsp. of oil or spray with cooking spray. Once pan is hot, pour two tbsn. of batter onto the pan and cook until bubbles start to form on the top, about 1 - 2 minutes. Flip over and cook another 1 - 2 minutes or until golden brown.

Interesting Cookies - Milk and Cereal cookie - recipe

Milk and Cereal Cookies :
(based on a combination of recipes by Christina Tosi of Momofuku Milk Bar)

312g plain flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
226g unsalted butter
100g caster sugar
100g light brown sugar
100g glucose
1 large egg
40g cornflakes, crushed
70g milk crumbs (recipe below)
50g dried cranberries or dried blueberries (optional)

Line two baking sheets with baking paper; set aside.

In a bowl, mix together the flour, baking powder, baking soda and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both the sugars. Add the glucose and mix until well combined. Add the egg, mixing to combine, then fold in the flour mixture, followed by the cornflakes, milk crumbs and dried berries (if using).

Using an ice-cream scoop about 2 1/8 inch in diameter, scoop dough into balls and place them about 2 inches apart on the prepared baking sheets.

Preheat the oven to 190′C. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. [Note: You can bake them straight away instead of chilling, if you can't wait. The resulting cookies will be slightly flatter] Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes.

Transfer cookies to a wire rack to cool.

Milk crumbs :
(This makes more than you need, but the crumbs are a delicious addition to other things, such as muffins)

1/4 cup plus 1 tablespoon skim milk powder
2 tablespoons plain flour
1 tablespoon cornflour
1 1/2 teaspoons sugar
1/8 teaspoon salt
20g unsalted butter, melted
1/4 cup white chocolate buttons, melted

Preheat the oven to 110′C. Line a baking sheet with baking paper; set aside.

In a medium bowl, whisk together 2 tablespoons plus 1 1/2 teaspoons milk powder, flour, cornflour, sugar and salt. Stir in the melted butter until well combined. Spread mixture on prepared baking sheet. Bake until dried and crumbly, about 12 minutes. Remove milk crumble from oven and let cool completely.

Transfer milk crumble to a large bowl and fold in remaining 2 tablespoons plus 1 1/2 teaspoon milk powder and melted white chocolate. Use immediately or transfer to an airtight container and keep refrigerated until ready to use.

Choc chip oat peanut cookies - recipe

Peanut Butter-Oatmeal Chocolate Chip Cookies

Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

OREO baked cheesecake - recipe

Ingredients

• 22 OREO cookies
• 40 g butter, melted
• 400 g Philadelphia
• 100 g caster sugar
• 1 tsp vanilla extract
• 3 eggs
• 30 g plain flour
• 100 ml soured cream

Instructions

Crumb 18 of the cookies, either in a food processor or with a rolling pin. Mix the crumbs with the melted butter. Press the mixture onto the base and 4cm up the sides of the cake tin.

Beat together the Philly, sugar and vanilla until smooth. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Then stir in the flour and soured cream.

Roughly chop the remaining 4 Oreos and stir through the filling then pour into the crumb crust. Bake for 55-60 minutes or until set. Cool completely on a wire rack then refrigerate for at least 4 hours.

Chocolate chocolate chip cookies - recipe

These are the cookies in my post below...

12 BIG cookies or 24 small ones
Ingredients:
100 g chocolate
125 g unsalted butter
75 g brown sugar
50 g caster sugar
150 g plain flour
30 g cocoa
1 tsp bicarbonate soda
1/2 tsp salt
2 packets of chocolate chip (or 200 gr chocolate in pieces)
1 tsp vanilla
1 cold egg

Do this...
Melt the chocolate (100 g) in a bowl over a pan of hot water.
Mix butter and sugar and vanilla with a mixer/electric whisk/or by hand with a whisk. Add the melted chocolate and the egg.
Add the dry ingredients and the chocolate chips/pieces.
Put six dollops of dough on each oven tray and bake for about 18 minutes, 175 degrees celcius. Let cool on a rack.
These cookies are freezable.

Enjoy! :)

choc chip cookies

I made these yesterday! :)

Profiteroles - recipe

INGREDIENTS
Serves 6 – 8 / Makes about 30
For the profiteroles

• 150 ml / 5 fl oz water
• 65 gm / 2½ oz strong plain flour, sifted
• 1 teaspoon golden caster sugar
• 50 gm/2 oz butter, cut into small pieces
  
• 2 large eggs, well beaten

For the fillings

• 275 ml / 10 fl oz double cream, whipped until thick
• For the hot chocolate sauce
• 175 gm / 6 oz dark chocolate with 70-75% cocoa solids, broken into small pieces

1. Lightly greased a 28 X 35 cm / 11 X 14 inch solid baking sheet.
2. Preheat the oven to 200ºC / 400ºF.
3. For the pastry, place the water and the butter in a medium, heavy-based saucepan, then place the saucepan over a moderate heat and stir with a wooden spoon.
4. As soon as the butter has melted and the mixture comes up to the boil, turn off the heat immediately, as too much boiling will evaporate some of the water.
5. Then tip in the flour – all in one go – with one hand, while you beat the mixture vigorously with the other. You can do this with a wooden spoon, although an electric hand whisk will save you lots of energy. Beat until you have a smooth ball of paste that has left the sides of the saucepan clean – this will probably take less than a minute.
6. Then beat in the beaten eggs – a little at a time, mixing in each addition thoroughly before adding the next – until you have a smooth, glossy paste.
7. Hold the greased baking sheet under cold running water for a few seconds, and tap it sharply to get rid of excess moisture. This will help create a steamier atmosphere, which in turn helps the pastry to rise.
8. To make the profiteroles, place teaspoonfuls of choux paste on the baking sheet, leaving 2.5-cm / 1-inch between them, and bake on a high shelf for 10 minutes.
9. Increase the heat to 220ºC / 425ºF and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
10. Pierce the side of each one to let out the steam, then return them to the oven for a couple of minutes to crisp up, then cool them on a wire rack.
11. To make the chocolate sauce, melt the chocolate, together with 120 ml / 4 fl oz water, in a heatproof basin fitted over a saucepan of simmering water (being careful that the base of the bowl does not touch the water), stirring until you have a smooth sauce.
12. Just before serving, split the choux buns in half, fill each one with a generous teaspoonful of whipped cream, then join the halves together again. Spoon or pour the melted chocolate over the profiteroles.
13. Serve immediately!

recipe from here.

cute

Fancie.

I really want to go to fancie again and have a lovely cupcake!

Check out the menu here. And the rest of the website here.

I fancie trying
-Snickerlicious (n)- Yummm! Chocolate cupcake filled with caramel, piled high with
peanut butter and chocolate frosting finished with drizzles of gooey caramel
-Banoffie- Fresh banana cupcake with a toffee filling, topped with a freshly whipped
buttercream swirl and chopped nuts
-Cappuccino- Rich Coffee cupcake filled with caramel. Topped with peaks of frosting
and dusted with cocoa.
-Praline (n)- Classic chocolate cupcake filled with caramel, topped with a chocolate
hazelnut frosting and sprinkled with toasted chopped nuts.

YUM! :)

donuts + cupcakes

donuts = good
cupcakes = good
donuts + cupcakes = best

Chocolate balls - recipe

photos © Russian Doll

This is the classic recipe:
100g butter
1 dl sugar
1 tbs vanilla sugar (or 2 packets if you have the packets)
2 - 3 cocoa (without sugar)
3 dl oat flakes
2 - 3 tbs strong coffee (H2O is okay if you don't have coffee. Try it first with 2 tbs)
coconut flakes (the small ones)

First, wash your hands. Put all ingredients in a bowl (except coconut), use your hands to work through the dough. Take a piece of dough and form it with the palms of your hands into a ball. Roll the ball on the plate where you've poured the coconut flakes. Cover it in coconut. Place it onto another plate or into a plastic container and continue in the same way with the rest of the dough. To preserve (or just to make the balls less soft, if you've put too much coffee/water into the dough), put them in the fridge.

Depending on the size of the balls, it makes about 17/18.

I substituted half of the butter for peanutbutter (smooth) and used sprinkles instead of coconut flakes.

JANUARY colours

On grey days like these winter days in January you need to add some colour to your life.
Bake something sweet and bright!

lemon meringue mini pies

Make min versions of pies. Lemon meringue is a good option! Supercute and lovely. I made some for my mum's birthday and they were very appreciated by everyone who tried them! Get your favourite recipe and make small pies instead of a big one. I used a cupcake/muffin tray. My recipe was from the book A Piece Of Cake.

doughnuts - recipe link

Gorgeous little pink things. Recipe (in Swedish) here!

Tiramisu Cupcake

from artofdessert

Chai cupcakes - recipe

My little sister loves Chai, so I think I'll bake these for her.

Chocolate Chai Spice Cupcake

Chai Spice Mix

• 2 teaspoons fennel, whole
• 2 teaspoons cloves, whole
• 1 tablespoon cardamom, ground
• 2 teaspoons cinnamon, ground
• 2 teaspoons ginger, ground

1. With a small food processor, grind up the whole fennel and cloves.
2. Transfer to a small bowl and add remaining spices. Mix to combine.

Chocolate Chai Spice Cupcakes
24 regular cupcakes / 350 degree oven

• 200 gram bar of Valrhona 61% cacao
• 3 sticks butter
• 2-1/4 cups sugar
• 8 eggs
• 1-1/4 cup flour
• 1/4 cup cocoa powder, unsweetened
• 1-1/2 teaspoons baking powder
• 3 teaspoons chai spice mix
• pinch of salt

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
7. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Chai Spice Buttercream Frosting

• 1 cup (2 sticks) butter
• 4-5 cups powdered sugar, sifted
• 1/4 cup milk
• 2 teaspoons chai spice mix
• 2 teaspoons minced fresh ginger

1. Beat butter until creamy, scrape bowl.
2. Add 4 cups of sifted powdered sugar, milk, spice mix, and ginger. Beat until combined.
3. Add more powdered sugar as needed to get piping consistency.

Note: Everyone's personal preferences differ. With frosting, the flavor is up to you. If you are unsure of how much of a chai flavor you want, start light on the spices and add a teaspoon at a time until you get to a flavor you like. Same goes for the sugar. It's a matter of taste and what consistency you want to work with. Experiment until you get at what works for you.

Assemble

• Frost the cooled cupcakes.

Recipe from here.

Cookies and milk and...cupcakes

Oreo cupcakes. Can't go wrong.

Marie Antoinette

All these gorgeous Macaroooons make me want to watch Marie Antoinette.

CAMDEN cupcakes

They had some pretty cupcakes in CAMDEN last weekend. Click click with the camera. But we went for the gorgeous fresh doughnuts instead! Chocolate for me, Caramel for my man, Sugar for my best friend and Chocolate for his dad. Yum!

Macarooooons in the morning lalaaa

So colourful!

Rainbow cake - recipe link

See recipe here!

Cupcake coffee butter frosting - recipe

Coffee Butter Frosting
Recipe from Cupcakes by Susannah Blake

• 3 sticks plus 4 tablespoons butter, room temperature
• 6 2/3 cups confectioners' sugar, sifted
• 8 teaspoons instant coffee or espresso, dissolved in 4 tablespoons boiling water
• Grated bittersweet chocolate for garnish

In the bowl of an electric mixer fitted with the flat beater, beat together the butter, dissolved coffee or espresso, and half of the confectioners' sugar until combined. Add the remaining confectioners' sugar and beat until light and fluffy.

Colourful Doughnuts

Gorgeous. Donuts are among my favourite baked goods, together with cookies and cupcakes.

Super easy! Bailey's Cookies - recipe

BAILEY'S IRISH CREAM CHOCOLATE CHIP COOKIES

• 1/2 c. butter
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 c. Bailey's original Irish cream
• 2 1/4 c. cake flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 (6 oz.) pkg. semi-sweet chocolate chips
• 1/2 c. chopped pecans

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream. Mix dry ingredients and blend into creamed mixture. Add nuts and chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.

Salted Caramel Cupcakes - recipe

Cupcakes
26 regular-sized cupcakes / 350 degree oven

7 ounces (200 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3 sticks (343 grams) butter
2-1/4 cups (445 grams) sugar
8 eggs
1 cup + 4 tablespoons (90 grams) flour, all purpose
2 tablespoons (30 grams) + 2 tablespoons cocoa powder, unsweetened
1,5 baking powder
1/4 teaspoon salt

1. Chop the chocolate and transfer into the bowl of a standing mixer.
2. Add the butter to the chocolate and place the bowl over a pan of simmering water. Stir until the chocolate melts and the butter is combined.
3. Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes.
4. Measure out the flour, 2 tablespoons cocoa, 3/4 teaspoon baking powder, and 1/8 teaspoon salt into a small bowl.
5. Transfer the cooled chocolate/butter mixture to the electric mixer and beat for 3 minutes.
6. Add one egg at a time, mixing for 10 seconds between each.
7. Sift the flour into the bowl and mix to combine.
8. Scoop into cupcake cups only 2/3s full. Bake all the cupcakes at 350 F for 25 minutes or until a toothpick comes out clean.

Salted Caramel

4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

1. Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.
2. Stir together with a wooden spoon until the sugar is incorporated.
3. Cover the saucepan and let it cook over medium heat for 3 minutes.
4. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
5. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.
6. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
7. *** This is the dangerous part *** Pour the heavy cream into the mixture. Wear oven mitts, stand away from the pan, and be careful. The mixture will bubble up significantly.
8. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
9. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.

Pour leftover caramel onto a small plate covered in aluminum foil and greased with vegetable oil. Transfer the plate to the freezer for about 30 minutes. Then chop the caramel quickly into squares (its starts to get soft) and top each cupcake with a square.

Salted Caramel Frosting

2 sticks butter
8 ounces or 1 package of Philly cream cheese
5 to 6 cups powdered sugar
1 cup salted caramel

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 3 cups of powdered sugar into the butter/cream cheese mixture and beat to combine.
4. Add 1 cup of the salted caramel and beat to combine.
5. Sift 2-3 cups of powder sugar, in 1 cup increments and beating between each, until you arrive at the thickness and sweetness you desire. I used 6 cups. The frosting wasn’t super thick, but it was starting to get pretty sweet.

Assembly
1. Frost cooled cupcakes with a generous amount of frosting.
2. Sprinkle each cupcake with sea or kosher salt. I ground some rock sea salt onto each.
3. Top with a caramel candy, homemade or otherwise.

baked New York

Picture from BAKED in New York. Looks like a cute little place.

my birthday

Today is my birthday! :) I'd like one of these!

Red Velvet Cupcakes - recipe

Magnolia Bakery's red velvet cake with creamy vanilla frosting (about 24 cupcakes)

Ingredients:

Cakes:

• 500g plain flour
• 165g unsalted butter, softened
• 500g sugar
• 3 large eggs, at room temperature
• 6 tbsp red food colouring
• 3 tbsp unsweetened cocoa
• 1½ tsp vanilla extract
• 1½ tsp salt
• 330ml buttermilk
• 1½ tsp cider vinegar
• 1½ tsp baking soda

Frosting:

• 6 tbsp plain flour
• 440ml milk
• 450g unsalted butter, softened
• 450g sugar
• 2 tsp vanilla extract

1. Preheat oven to 180C/gas mark 4. In a small bowl, sift the plain flour. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.
2. Whisk together the red food colouring, ­unsweetened cocoa powder and vanilla. Add to the batter and beat well.
3. Stir the salt in with the buttermilk and add to ­the batter in three parts, ­alternating with flour. With each addition, beat until the ingredients are fully ­incorporated, but make sure you do not overbeat.
4. In a small bowl, stir together the cider vinegar and baking soda and add to the batter and mix well.
5. Divide the mixture into cases, then bake each tray of cakes for 20 minutes, or until a skewer inserted in the centre of the cake comes out clean.
6. Cool the cupcakes in the tins for 15 ­minutes. Remove from the tins and cool ­completely on a wire rack before mixing together the frosting ingredients and applying the icing.

Mini cupcakes - you can eat these

Mini cupcakes are so cute. I like them because you can eat more of them, and have room for different kind of flavours. Plus anything in miniature is great.

Non-edible mini cupcakes

Cute, but you can't eat them. Mini cupcake earrings, bath bombs and lipgloss.