Pecan Pie

Chris loves Pecan Pie and I am ashamed to say that, this is the first one I made for him and we have been together for 12 years now . But it was worth the wait , hey Love, hehehehe. A wonderfully rich, decadent pie that goes well with ice cream or cream.

 

Makes: 1 23cm/9 inch Flan tin

Ingredients for the filling:

150g Pecan halves

30g unsalted Butter

60g dark Muscovado Sugar

30g Caster Sugar

125ml Golden Syrup

1 teaspoon Rum extract

1 teaspoon Vanilla extract

2 tablespoons single Cream

1/4 teaspoon ground Cinnamon

pinch of ground Nutmeg

1 large Egg, lightly beaten

2 Egg Yolks (large eggs)

 

Ingredients for the Pastry:

175g all-purpose Flour

90g chilled Butter, cubed

2 1/2 tablespoons cold Water

1 Egg White, lightly beaten

Method for the Pastry:

1. Pre-heat oven to 180°C.

2. Put the flour in a mixing bowl and add the butter.

3. Using your finger tips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

4. Add enough water to make a soft dough.

5. Roll out the pastry on a lightly floured surface and then line the tin.

6. Chill in the refrigerator  for 30 minutes.

7. Then bake blind  for 10 minutes. (Cover the pastry with some foil and put the beans over the foil).

8. Remove the beans and the foil and bake the party for a further 5 minutes.

 

Method for the Filling:

1. Coarsely chop the pecan halves, reserving a “whole” few for decorating purpose.

2. Put the butter in a saucepan and cook gently over a low heat until golden brown.

3. Add the sugars and the golden syrup to the butter and heat gently until the sugars dissolves.

4. Remove from the heat and add the rum extract, vanilla extract, cream, cinnamon and nutmeg.

5. Whisk together the egg and the egg yolks and whisk a little of the syrup mix into this.

6. Add the remainder of the syrup mix and leave to cool.

7. Arrange the pecan halves and the chopped pecans in the party case.

8. Pour the syrup mixture over the pecans.

9. Bake for about 35-40 minutes until golden and set.

10. Let cool and then serve.

(Adapted from Mary Berry’s Pecan Pie)

 

 

 

 

 

My Cake Decorating Adventure – 9 – Giant Cupcake

Everyone that knows me, knows that I love baking cupcakes…so ask me to bake a Giant Cupcake and I think  that all my Christmases has come at once . And this is exactly what we had to do for the last lesson in the Beginners class.

The cupcake was a butterscotch sponge and I decorated it, using Sugar paste and Rum flavoured buttercream and royal icing. It was a little bit of a challenge for me to get the sugar paste on the base of the cupcake but after an hour, LOL, I had it on and it looked great . I only had about 45 minutes left to decorate the rest of the cake and I think, although it may sound strange, help me.  My tutor Kim always says to me that I think too much and i am trying to be too neat…so with only that much time left…I had no time to think and I just had to make sure the cake looks like something before the end of the class.

I loved the way the cupcake turned out and to be honest….this one will not be eaten….it’s still on my dining room table, just standing there, looking pretty

My Cake Decorating Adventure 7 and 8

These two evening classes were all about crimping, Wilton Roses and Corneille work. It was great fun and I never thought that small little crimping tools can make me soooooo happy ;D. They just opened up another world of decorating and you can do endless shapes and sizes with it and create wonderful results. Cupcakes were used on the first night as a decorating medium and as you know…cupcakes makes me happy…small, yummy and now with the decorating techniques…stunningly beautiful ;0)…in my opinion, hehehe.

 

Last night we had a short class on how to do Corneille work and this is not as easy as it seems. It may look like a spaghetti string running all over the cake…but you have to know how to pipe, where to pipe and the pressure on the piping bag needs to be constant and continues. No stopping once you started, no straight lines and no crossovers. I will definitely have to practise this technique!. We then had the opportunity to decorate our cake with the “hows” we were taught.

For me…something simple in silver and white. A little bit of crimping, a little path of Corneille work, a few roses, little bit of silver dust and of course YES, I did swish it up with edible glitter  :D

 

My Cake Decorating Adventure – 6

It was so good to be back in class again last night and even more so when I saw that Kim was going to be our Tutor again. We had to take in 4 pre-iced cupcakes and all the tools of the trade that we have with us. My cupcakes where Mary Berrys’ Rich Vanilla Cupcakes and I smeared a thin layer of vanilla Royal Icing over the tops and then covered them with white and milk chocolate flavoured Sugar Paste.

The first piping method that Kim showed us was the Chrysanthemum flower, that is done with the “smiley face” nozzle. I am sooooo happy that I just have to write down that name…’cause you have no idea how I struggle to say it . Put a blob in the centre of your cupcake, using the round nozzle. This will form the base of your flower. Then, working from the outside, inwards, you use your smiley face or more professionally known as the number 81 nozzle, to pipe lines, making each circle of lines shorter, until you reach the centre.

The second flower and the second piping method was for the Hydranga. For this one you only used your big 2D nozzle. Piping the simple daisy, starting from the outside of the cupcake and working your way in. Then…you start piping more simple daisies on top of the first piped ones and continues until you are satisfied with the outcome.

The third flower was a gorgeous Sunflower. For this we used sugar paste, a small round nozzle and the leave nozzle, number 352. First we rolled out the sugar paste and cut out the big green leaves and placed those on the cupcake. Then, by using the small round nozzle, we piped the centre of the sunflower. After that, we used the leaf nozzle and piped the first circle of leaves on the edge of the cupcake and from there you just, again, repeat the process until you reach the middle of the flower.

The fourth flower was the ribbon Rose. This is not the prettiest rose but one of the easier ones to pipe. For this we used the round tip nozzle and the petal tip, number 104. You build up a core, on a flower needle, for the rose by using the round nozzle and forming a “cone” about one and half times the length of the petal nozzle tip. Then, by turning and piping at the same time, using the petal tip, you start building your rose.

Rich Vanilla Cupcakes

Makes: 12

Ingredients:

175g Self-Raising Flour

125g unsalted Butter, room temperature

175g Castor Sugar

2 large Eggs, room temperature

1/2 teaspoon Vanilla Extract

3 tablespoons Milk

Method:

1. Pre-heat the oven to 180 deg Celsius and prepare your muffin tin.

2. In a large bowl, beat the butter until very pale and then gradually beat in the sugar until the mix is light and fluffy.

3. Beat the eggs and the vanilla together and then add this to the butter mix.

4. Add the flour and gently fold this into the butter mix, adding the milk, one tablespoon at a time, during the folding process.

5. Spoon the mixture into the prepared muffin holes.

6. Bake for 18-20 minutes until firm to the touch and a toothpick inserted comes out clean.

7. Remove from the oven, let cool in the muffin tin for 5 minutes and then remove from the tin to cool completely before decorating.

Royal Icing

Ingredients:

3 tablespoons Meringue Powder

500g Icing Sugar

6-9 tablespoons water

Method:

1. Place icing sugar and meringue powder in a bowl.

2. Stir or mix at a low speed until blended.

3. Add the water and mix 7-10 minutes on a low speed until the icing losses its sheen.

Tips: Be sure that the utensils you use are completely grease free.

Royal Icing dries out quickly, so make sure that you cover it with a damp cloth while working with it.

Add the water a little at bit at a time…you do need the icing to be rather stiff when piping flowers.

The icing can be stored for up to two weeks in an airtight contains, seeing that you are not using “real” eggs.

Conversions

 

Here are a few links to sites, that I use when I need to convert baking/cooking recipes. Metric to Imperial, Weight,  Temperature and Length.

Metric to Imperial and Visa Versa:

http://www.bbcgoodfood.com/content/knowhow/conversion/

Weight:

http://www.convert-me.com/en/convert/cooking

Temperature:

http://www.easyunitconverter.com/heat-and-temperature-conversion/heat-and-temperature-unit-converter.aspx

Length:

http://www.onlineconversion.com/length_common.htm

Hope this help

Khachapuri with 3 Cheese Filling

This, a Georgian filled flat bread that resembles an open calzone,  was one of our favourite things to eat in the two years that we called Moscow, Russia home. Let’s face it, it’s not the most healthiest dish out there but so worth every ounce of fat and cholesterol in there.

Makes: 4

 

Ingredients for the Dough:

 

1 sachet Active Dry East

¼ teaspoon Sugar

¾ cup lukewarm Water

2 tablespoons Vegetable Oil

2 ¼ cups All-Purpose Flour

½ teaspoon Salt

Cornmeal for dusting the baking tray

 

Ingredients for the Filling:

 

280g Mozzarella Cheese, grated

227g Feta Cheese, crumbled

170g Cottage Cheese

8 tablespoons unsalted butter, room temperature

1 large Egg

Salt to taste

Method for the Khachapuri:

1. Using a large bowl, combine the yeast, sugar and  ¼ cup of water. Let stand for 5 minutes until foamy.

2. Add the remaining water, the oil, 2 ¼ cups of flour and salt and mix well.

3. Transfer the dough to a floured surface and knead until smooth and elastic. This will take 5 to 10 minutes.

4. Shape the dough and place into a bowl, cover with a kitchen towel and let rise in a warm place for about 1 ½ hours.

5. Thirty minutes before you bake the khachapuri, pre-heat the oven to 220°C.

6. Lightly oil an oven tray and sprinkle with the cornmeal.

7. Punch the dough down and divide into 4 pieces.

8. Shape each piece into  an oval and let stand for 10 minutes.

9. Meanwhile mix the mozzarella, feta, cottage cheese, butter egg and salt together with a fork.

10. Roll out the ovals into a boat shape, about 20cm long and 15cm wide in the middle.

11. Divide the filling into four equal parts and spread it over the  dough boats.

12. Bring the edges of the boat in, to create a standing border and then pinch the two long ends.

13. Transfer the boats to the baking tray.

14. Bake until crust is golden brown and the cheese are bubbling and gooey. 12-17 minutes.

Tips: Do not shorten the time that you need to knead the dough, the longer the better, the dough needs your loving touch for some time,  to make it perfect.

Crack an egg on one of the boats about 4 minutes before you take it out of the oven…this is really tasty and done often.

Sticky Toffee Pudding

I have eaten Sticky Toffee Puddings for years now but never made it myself. So this was the first time and will definitely not be the last. The perfect ending to a perfect Sunday Roast dinner. Oh, and feel free to pour a little double cream over everything at the end…it just adds a little more yummy to the yumminess

Serves: 4

Ingredients:

75g Dates, stoned and chopped

75ml Water

75g Butter, softened

A little bit more Butter for greasing the pudding moulds

50g Light Brown Soft Sugar

2 medium Eggs

1 teaspoon Vanilla Extract

140g Self-Raising Flour

1 teaspoon Baking Powder

Ingredients for the Sauce:

150ml Double Cream

75g Light Brown Soft Sugar

25g Butter

Method:

1. Pre-heat the oven to 170°C and grease and line the basis of 4 pudding moulds (150ml moulds).

2. Put the dates in a small pan and pour the water over. Bring to a simmer and cook for about 5-8 minutes or until the dates have absorbed all the water.

3.  Cream the butter and the sugar with an electric mixer. Whisk until light and fluffy.

4. Gradually add the eggs and vanilla extract into the butter mix and then fold in the flour and the baking powder.

5. Mix in the cooked dates until well blended.

6. Divide the mixture between the pudding moulds.

7. Put the moulds in an oven roasting dish.

8. Pour enough boiling water into the dish to  reach half way up the moulds.

9. Cover the oven dish with tin foil.

10. Cook in the oven for 25 minutes or until well risen and firm to the touch.

Method for the Sauce:

1. Pour half of the cream and all the sugar and butter into a pan and heat gently until all the sugar has dissolved.

2. Turn the heat up a little and add the rest of the cream.

3. Let this simmer for 4-6 minutes.

4.  Stir in the remainder of the cream.

Tips: The sauce can be made in advance and reheated when needed. If you use ceramic moulds for the puddings, cook them a minute or two longer.

Rhubarb Cupcakes with Rhubarb Buttercream

My Dear Hubby loves Rhubarb and when I found this recipe in a magazine, there was no question….I had to bake it. The Rhubarb gives a lovely sharp taste to the vanilla sponge cake and it also moistens the cake wonderfully.

Makes: 12

Ingredients:

175g unsalted Butter, room temperature

175g Caster Sugar

3 medium Eggs, lightly beaten

175g self-raising Flour, sieved

2 tablespoons Milk

150g Rhubarb stalks, very finely chopped

1 tablespoon Caster Sugar

1 teaspoon Vanilla Essence

Ingredients for the Buttercream:

50g Rhubarb, diced

60g Caster Sugar

100ml Water

200g unsalted Butter, room temperature

400g Icing Sugar, sieved

Method for the Cupcakes:

1. Preheat the oven to 180°C and line 12-hole muffin tin with paper cases.

2. Whisk the butter and sugar together, until pale and creamy.

3.Gradually whisk in the eggs until just combined.

4. Add the flour and the milk and whisk together until well combined and fluffy.

5. Mix the Rhubarb and the caster sugar together and add to the cupcake mix and fold in.

6. Bake for 18-22 minutes or until your cake tester comes out clean.

7. Let cool in tin for 5 minutes, then remove and let cool completely on wire rack.

Method for the Buttercream:

1. Add the Rhubarb and caster sugar to the water in a small pan and gently heat until the sugar has dissolved.

2. Turn the heat up a little and let simmer for 5 minutes.

3. Set aside to cool.

4. Whisk the butter until fluffy.

5. Gradually add the icing sugar and blend well.

6. Whisk in 2 tablespoons of the Rhubarb syrup.

7. Decorate the cupcakes to your taste.

Tip:

The eggs always curdle when added to the butter and sugar. To prevent that, add 2 tablespoons of the flour and then whisk.

(Recipe adapted from Sainsbury’s Magazine)

My Cake Decorating Adventure – 5: Mini Chocolate Cakes

Last night was a very short course on Mini Chocolate Cakes. Everything was already made and ready for us when we arrived at Need A Cake, so it was really just about taking in what the tutor (Dawn) said and having fun with decorating our little cakes. Oh my People, there were chocolate everywhere!! Chocolate mini cakes, chocolate ganache, chocolate Ready to Roll Icing, chocolate shavings, chocolate twirls, chocolate cigars, chocolate triangles…well…you get the picture. The only decoration I made myself was the little rose. Dawn showed us last night how the mould it.

Then we were very privilege to receive Rachel Browns’ (Owner of Need A Cake) recipes for the Chocolate cake and the Ganache.

And yes, yes, yes..I am sharing it with you

Belgian Chocolate Ganache

Makes enough to cover a 20cm/8-inch cake tier.

Ingredients:

500g Dark Couverture Chocolate Drops (minimum 53% cocoa content)

500ml Single Cream

Method:

1. Place the chocolate drops in a bowl.

2. PLace the cream in a saucepan, stir well and heat up to a bare simmer.

3. Pour the hot cream over the chocolate and whisk them together until smooth. Don’t over whisk the ganache, as it can split quite easily.

4. Cool slightly until just setting before use.

Tip: It can be stored in a sealed container in the fridge for up to a month.

Chocolate Cake

Serves: 6 (17cm/7-inch deep sandwich tins)

Ingredients:

3 large Eggs

175g Self-raising Flour

175g Caster Sugar

175g softened Butter

1 1/2 level teaspoon Baking Powder

40g Cocoa Powder

4 tablespoons  boiling Water

Method:

1. Preheat oven to 180°C.

2. Beat together the eggs, flour, caster sugar, butter and baking powder until smooth, in a large mixing bowl.

3. Put the cocoa in a separate mixing bowl and add the warm water a little at a time to make a stiff paste.

4. Add the cocoa to the cake mix.

5. Turn into the prepared tins, level the top and bake in for 20-25 minutes.

6. Leave to cool in the tins, then turn out on a wire rack and let cool completely before decorating.

Special thanks to Rachel Brown and her team.

Need a Cake, Unit 4c, Woodley Park Estate, Reading Road, Woodley, Reading, RG53AW

UK Tel: 01189690221

www.need-a-cake.co.uk

Guinness Cupcakes with Baileys Buttercream Frosting

This was my contribution to St. Patrick’s Day. The Guinness, chocolaty cupcakes are perfect, light in texture, very moist, dark and decadent and the Baileys frosting packs a punch….a very yummy punch….maybe too yummy and eating a few of these cupcakes might have you singing jolly songs to the top of your voice and you might not be too surprise if you see that little rascal of a leprechaun hiding in the shadows

Makes: 12

Ingredients:

110ml Guinness

110g Butter (unsalted), room temperature

50g Cocoa Powder

1 medium Egg

75ml Sour Cream

110g plain Flour

225g Castor Sugar

3/4 teaspoon Bicarb of Soda (Baking Soda)

Pinch of Salt

Method:

1. Preheat oven to 180°C.

2. Heat the Guinness and the butter in a pan over a low heat, until the butter has melted. Set aside to cool.

3. Whisk in the cocoa, make sure it is well blended.

4. Whisk the egg and sour cream together.

5. Gradually stir the Guinness mix into the egg mix.

6. Sift the dry ingredients in and gently fold in.

7. Spoon the mixture into the prepared muffin tin.

8. Bake for 18 minutes, then turn the oven off, but leave the cupcakes in for a further 5 minutes.

9. Let cool for 5 minutes in the pan and then remove and let cool completely before frosting.

Ingredients for the Buttercream: Makes enough for 24 Cupcakes

1 cup Butter, room temperature

3 cups Icing Sugar/Powder Sugar

5 tablespoons Baileys Irish Cream

2 teaspoons Vanilla Extract

Method:

1. Whisk the butter and sugar together.

2. Add the Baileys cream and vanilla extract and mix well until the mix is smooth and all the sugar has dissolved. (An electric mixer is the best for this job)

3. Decorate the cupcakes as you wish.