Tag Archives: baking

Gingerbreadmooooooose

18 Dec

December is for bakin’ and boozin’ and nothing is more Christmassy than some gingerbreadmen or gingerbreadmoose in my case. Katrina bought me this cookie cutter from Sweden and I used the recipe from the Hummingbird  Bakery Cookbook which is possibly the best gingerbreadmen recipe I’ve ever tried.

It’s pumpkin, you like?

1 Dec

Ever since I missed out on eating pumpkin pie this year at Thanksgiving (I was too full to eat dessert), I’ve been  obsessively thinking about it. Oddly, no pumpkin pie was materializing as a result of these thoughts, so I took matters into my own hands and made some myself.

I followed a ridiculously easy recipe (see below)- it took all of 10 minutes to prepare and less than an hour to bake in the oven.

Ingredients:

1 15 oz. can pumpkin puree

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp sea salt

1 14-oz can sweetened condensed milk

2 eggs, slightly beaten

1 9″ deep dish pie shell (I used a frozen one from Whole Foods)

Directions:

Mix pumpkin and spices together. Add remaining filling ingredients. Mix slowly just until thoroughly mixed, pour into pie shell. Bake at 425 degrees (F) for 15 minutes, then reduce temperature to 350 degrees (F) for an additional 35-40 minutes. Thoroughly cool before serving.

Serves 6-8. Or if you’re greedy like me, serves 1  🙂

This Post Is Brought To You By The Letter C

25 Nov

I was brought up on a diet of Sesame Street as a child. My favourite character was always the Cookie Monster.  It was an absolute delight when I was first played Larry Levan’s disco mix of  “C is For Cookie“.

I am dying to make these Cookie Monster cupcakes. I can’t remember who found it on Flickr but Sarah and I were hoping to make these together but we didn’t have the time to the last time we were in the same city.

A baking project for the next time we are together. It’s on the list!

Heavenly Happy Meal

24 Nov

This is a blast from the past, but one worthy of a revival. Audrey and I have a tradition of baking whenever we are together. We made these tasty little numbers last year when I came to visit Audrey in her Brixton home. We used Amy Sedaris’ cupcake recipe, cut these in half for buns (with real sesame seeds on top), and baked brownies to use as the meat. Jam and different colors of frosting served as condiments. The french fries are sugar cookies, dusted with sugar crystals to look like salt. Divine!

Black Bottom Cupcakes

21 Nov

I decided to bake today. Katrina gave me The Hummingbird Bakery Cookbook for my birthday this year but I’ve yet to make anything from it. She has, on the other hand been going through the cookbook trying out nearly every single recipe! The few recipes left that she’d not tried but was keen to is the Black Bottom Cupcake.

This is essentially a dark chocolate cupcake with a dollop of cheesecake baked into it, then topped with Cream Cheese Frosting. I’ve been baking cupcakes since Sarah trained me in Edinburgh, but have only tried making straightforward recipes. This is my first attempt at something a little bit more complicated.

Preheat the oven to 170ºC (325ºF)

For the chocolate sponge base: Put the flour, sugar, cocoa powder and bicarbonate of soda in a large bowl and mix with a handheld elelctric whisk on slow speed until all the dry ingredients are well incorporated.

Put the oil, vinegar, vanilla extract and 125ml water in a jug and whisk to combine. While the electric whisk is running in the flour bowl, slowly add the contents of the jug, increasing the speed of the blender as the mixture thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Spoon the mixture into the paper cases until two-thirds full and set aside.

For the cheesecake filling: Beat together the cream cheese, sugar, egg, vanilla extract and salt in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until smooth and fluffy.

Sitr in the chocolate chips by hand until evenly dispersed. Don’t overmix, otherwise the cream cheese will start to split.

Scoop about 1 tablespoon of the cheesecake filling on top of the cupcake mixture in the cases and bake in the preheated oven for about 20 minutes. Don’t overcook as the cheesecake will become very dry and crumbly. LEave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, spoon the Cream Cheese Frosting on top, if using and decorate with a light sprinkling of cocoa powder.

Ingredients

1 quantity Cream Cheese Frosting

Chocolate Sponge Base

190g plain flour

120g caster sugar

40g cocoa powder

1/2 teaspoon bicarbonate of soda

40ml sunflower oil

1 1/2 teaspoons white vinegar

1/2 teaspoon vanilla extract

Cheesecake filling

140g cream cheese

60g caster sugar

1 egg

1/2 teaspoon vanilla extract

a pinch of salt

100g milk chocolate chips (I ran out and had to use half milk and half white)

Makes 12