Call me butter, because I’m on a ROLL

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Good afternoon baking fans!

Welcome back to my humble page. I have another fun little bonus recipe for you today, so hazzuh for us all!

As we all know Valentine’s Day is this weekend, and because me and Adam are- for lack of a better word- freaking awesome, we decided not to get gifts for each other but to buy something for us ( I mean that’s what we’re supposed to be celebrating anyway right?) . And that children, is how your father and I got a kayak.

We’ve already got a big adventure planned for Sunday, we’re going toĀ pack a picnic and spend the day on the river but that doesn’t mean that we’re not going to treat ourselves with some dinnerĀ and a bottle (or 2) of wine the night before.

But you see, we’re not what you would call ‘fancy’ or ‘prepared’ or ‘real adults’ so our dinner is going to be burgers, a whole bunch of deep fried chicken (and tofu for me- surprise I’m a vegetarian), zucchini chips and dessert (that’s my department).

Anywhooo…

Since Friday is my day off and I have all the time in the world I decided to make our hamburger rolls for tomorrow. And now I get to share that recipe with you guys. It truly is a weekend of love!

Hamburger Buns

Makes 4
Prep time 2.5Ā hours
Cooking time 15 minutes

Ingredients
1/4 C warm water
1/2 packet of yeast
1 1/2 TBSP melted butter
1 egg
1/2 tsp salt
1 TBSP white sugar
1 3/4 C plain flour
1 egg whisked
2 TBSP milk
Optional
Sesame seeds

Method

  1. Add 1/4C flour, the yeast and the warm water in to a large bowl. Stir thoroughly and put to the side for the yeast to begin to activate. 10-15ish minutes.
  2. Once the yeast has foamed add 1 egg, the butter, salt, sugar and the remaining flour and knead until the dough is soft and elastic.
    By hand this takes about 10 minutes, but using a free standing mixer it’s more like 4-5.
  3. Making the dough into a smooth ball, coat it in oil and place back into the bowl. Put this somewhere warm to proof for 1-2 hours.
    P.s. While you’re waiting you should follow me šŸ™‚

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    That’s right, you sit there and think about what you’ve done.
  4. Once the dough has doubled in size, preheat the oven to 200C.
  5. Knead the dough quickly for about 2 minutes and seperate into 4 equal sections and put them on a lined baking tray.
    Try to make the shape as equal as possible. If you want to cut slits into your bun do so now so it looks super cool as the dough proofs again.
  6. Allow the dough to proof for about half an hour or until the buns have risen.
  7. Whisk the remaining egg and milk together and coat the tops of the buns. If you want to add sesame seeds go for it now.
  8. Now place the buns in the oven for 15-20 minutes or until they make a hollow sound when tapped on the bottom.
  9. BOOM!

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AND…

Yes, BOOM! is an important step! Don’t forget about it!

I know bread can be tricky. My yeast didn’t foam at the beginning of this recipe but the proofing still went pretty well regardless. My rolls are a littler denser (probably because the yeast didn’t want to do it’s job) but they’re still light and I think they’re going to go great with our little fry up šŸ™‚

Thank you again for reading you majestic, sugar coated unicorns! If you liked this recipe, or well any of the one’s I’ve put up click on that FOLLOW button and/or COMMENT below.

Happy Baking!

 

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The C-cret to a Creme Brulee Tart

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Follow Baking Saturdays on Instagram for all your drooling needs šŸ™‚

Want to make something that sounds fancy, but is actually really easy?Ā Channel your inner French Monsieur or Madam and get ready to burn things in the name of class.

Hello there baking fans!

Thank you for tuning in to another episode of, let’s make my ass bigger! Or as it’s more commonly known, my baking blog šŸ™‚

For those of you who don’t know, this year I am baking my way through the alphabet in an attempt to challenge myself and fatten up my friends. If you like that idea, you can read more about it riiiiighhhttt here.

So far we have had:

A- Apple Custard Pie
B- Buttered Rum Brownies
and now….

C- Creme Brulee Tart

For letter C I couldn’t resist some creme brulees, but because I’m a big girl who can make her own choices I crammed all the custarded goodness into a tart.

I wish I had a fun story to go with this recipe, but I don’t. The blow torch came with a whole bunch of baking toys that I got for Christmas, so this was my excuse to use it to burn something useful for once.

Now before you get scared and run for the hills because, sweet jesus is french baking hard- THIS ONE IS NOT!
All itĀ calls for is a shortbread pastry crust and an exuberant amount of creme patisserie. Oh and some extra sugar and some fire.

Let’s have fun burning something on purpose for once guys.
READY
SET
BRULEE!

Do you Pinterest? It's never a bad time to start šŸ™‚

Creme Brulee Tart

Ingredients
Blind baked tarte crust
7 egg yolks
75g caster sugar
25g plain flour
4 tsp corn flour
500ml full cream milk
1 tsp vanilla essence
Extra caster sugar for burning

Method

  1. So to start off I made my shortbread crust using this Scottish Shortbread recipe, but instead of slicingĀ the dough into biscuits, I pressed it into a tart tin and baked it for 20 minutes on 160C.
  2. Put the milk and vanilla in a large saucepan and bring to a slow boil, allowing to simmer for 5 minutes.
  3. Blanch the eggs and sugar until they’re pale in colour and large in size (hey look it’s my thighs).
  4. Let the milk mixture cool while you stir the flours in with the eggs.
  5. Pour the warm milk in to the egg yolks slowly, whisking constantly!
    When combined pour the mixture back in to the saucepan and return it to medium heat, stirring until the creme pat thickens.
  6. Pour this into a clean bowl and cover with cling wrap.
    Make sure the cling wrap is touching the surface of the creme to prevent a skin from forming.
  7. Cool in the fridge for about an hour.
  8. Pour or pipe the creme pat in to the tart case and return to the fridge to setĀ for another hour.
  9. About 20 minutes before serving, sprinkle an even coating of caster sugar over the top if the creme and get that blow torch out!
  10. Now blast that sugar until it cracks under the pressure and caramelises.
  11. Allow the tarte to sit on the bench for about 15 minutes before slicing. The heat from the blow torch will cause the creme to liquify slightly, but it will set once again when it’s cool.
  12. Now throw your beret and striped shirt on and serve that shit up you cultured thing you!

AND…

That’s it. See, not that hard is it šŸ™‚

Thanks again for reading my majestic sugar coated unicorns! If you liked this recipe or found me slightly entertaining give me a shout in the comments or FOLLOW ME!
I swear I won’t think you’re a stalker.

I’m always on the look out for new bloggers to follow too, so if you have some baking prowess let me know down below and I’ll check you out šŸ˜‰

Happy Baking!

(Sorta) Traditional Scottish Shortbread

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Follow my Baking SaturdayĀ Instagram and a genie may or may not grant you 3 wishes!

If you’re a fan of the bagpipes, or you know just sugar and butter. Then you definitely need to try these crumbly pieces of heaven.

Gooooddd morning (afternoon) biscuit fans!

I’m in the middle of baking my C post (which for now will remain a c-cret) andĀ I thought I’d throw an extra tid bit out to my majestic unicorn followers!

So part of my C-WeekĀ post involves this- the bread of my people (the short, not the Scottish). Now because I couldn’t imagine baking without the internet, I fell into a bit of a Pinterest hole but when I emerged there I heldĀ what seemed to be too good to be true.

3 ingredients it said.
4.5 star recipe.

And Basil and Bubbly likes cats, so I was sold. Meow.

 

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Meet Manny, my junior baker.

So I got to work and 40 minutes later, I raised my kitten/baking assistant in glory as the shortest of the shortest bread melted in to my mouth.

I could not recommend this recipe highly enough!

 

Scottish Shortbread

Ingredients
2C plain flour
250g unsalted butter
1/2C brown sugar

Method

  1. Preheat your oven to 160C. That lady deserves a little warming up beforehand.. if you get my gist.
  2. Line a 20 x 20 pan with baking paper.
  3. In a large bowl, cream the butter until it turns a lighter yellow. Add the sugar and cream until well combined.
  4. Sift your flour in and using your hands (or something else if you’re not a fan of getting them dirty) to combine it all into a soft dough.
  5. Pat the dough into your lined pan and using a knife slice the shortbread into what ever size you want your biscuits to be. Make sure you cut all the way through to the bottom of the pan.
    As the dough bakes, this sections you cut will stay somewhat separate so you can just break the biscuits once they’re cooled.
  6. Throw that shiznit in the oven for about 35-40 minutes or until the top begins to brown.
  7. Wait for it to cool and then marvel in your amazing baking prowess.

And…

That is it. Seriously. How easy is that? About 7 easys in my opinion.

Thanks for reading my majestic, sugar coated unicorns! If you like this recipe let me know in the comments section and hey, why notĀ follow the blog?
I would love to hear about your baking wizardry since you have taken the time to read about mine. šŸ™‚

Happy baking!

B-B-Buttered Rum Brownies

 


These brownies are melt-in-your-mouth fudge, coveredĀ in a tenderĀ cake with the perfect crisp on the top. I wouldĀ take them to Vegas, buy them a ring andĀ live
with them happily ever after if I could be trusted not to devour them in a crime of passion.

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Follow my Baking Saturday Instagram šŸ™‚ Guaranteed to sometimes make you hungry

Also known as the easiest and most flavourful brownie I have ever eaten

I know right, them be fighting words. But they honestly are AH-MAAAH-ZING. I mean just look at that flaky crust at the top! And don’t you go saying that you can’t see how dense and fudgy that centre is. Ā But hey, don’t take my word for it just listen to these customer testimonials.

Mum- “Are you baking again? Don’t we have enough sweets?”

Adam- “IĀ accidentallyĀ ate a piece before you took photos, don’t hate me.”

There you have it folks! Pure, unadulterated PROOF from an unbiased audience…
But in all seriousness, everyone I gave one of these to immediately asked when I was going to be making them again. So it looks like soon is the answer!

 

Side note

These brownies travel really well too!
We got ourselvesĀ a kayak on the
weekend and took a batch out for
energy snacks.
Needless to say- none returned.

Anyway… Here’s the back story

For those of you who don’t know, I am currently baking my way through the alphabet. You can read about my inspiration here or check out my A+ Apple Custard Pie recipeĀ here!

I’m a big Harry Potter fan and so is the rest of my family, so over Christmas I had vowed to make us Butterbeer to sip on around the tree. In my search to find a boozy HP themed cocktail I stumbled across Martha’s Buttered Rum recipe.

I have a lot of great memories surrounding mulled wine and other warm, spiced alcohol from me and the Kitten Dad’s travels around Europe. It was always something that I wanted to incorporate into my baking but I hadn’tĀ gotten around to doing it, until now!

Ā  Ā  Ā Screenshot_2016-01-31-09-25-12-1Ā  Ā  Ā  Ā Screenshot_2016-01-31-09-21-31-1
If you like it, you gotta put a pin on it! *cough* pin me!

And I’m so glad that I took the plunge and tried something different. The rum and the spices just add another level to this recipe!Ā It sounds super cheesy, but these actually taste like love to me.

TheyĀ warm you from the inside out andĀ when I’m eating one, well I’m pretty much shut off from everything else around me.
That’s probably just me being sentimental, but at the very least, these chocolatley squares taste like Christmas!

Enough of that sop story, now on to the recipe!

Buttered Rum Brownies

Ingredients
200g chocolate
200g butter
3 eggs
2 egg yolks
1 1/4 C caster sugar
3/4 C plain flour
1/3 C coca powder
1 tsp rum essence
60ml dark rum
1 tsp cinnamon
1/4 tsp nutmeg
1/2 a lemon zested

Method

  1. Preheat your oven to 160 C and line a square brownie tin (mine is 25 x 25 and this recipe fills it perfectly).
  2. Throw your chocolate, butter and rum in a heat proof bowl and melt it all together using the double boiler method.
    Be careful here because the butter makes mesmerizing whirlpools and if you’re like me and sneaked aĀ shot of rum before adding it to the mixture… itĀ can be very distracting.
  3. Leave the chocolate mixture to cool and sift together the flour, cocoa and spices in a separate bowl.
  4. In yet another bowl, crack your eggs and add the sugar. Now ladies and gentleman it is time to whip, whip (and nae nae?). Whisk that shiz until it’s semi blanched. So the mixture should get slightly larger and lighten significantly. If you prefer a cakier brownie then by all means keep on whisking those eggs until they double in size, you’ll just end up with more cake around the edges and a tad less fudge in the middle. šŸ™‚
  5. Combine all 3 mixtures together. I go eggs into dry mixture and then chocolate in to that but it’s not really important.
  6. Last, but my God not least! Zest your lemon into the mixture and add your rum essence before stirringĀ to allow these to distribute evenly throughout the mixture.
  7. Pour the batter into your prepared brownie tin and put it in the oven for around 45-50 minutes. The brownies are done when crumbs cling to the skewer.
  8. Allow to cool for about 15 minutes before slicing.

And that my friends is that! Now you can sit back and allow yourself to fall into the gooey comfort of these Jack Sparrow approved* brownies.

Thank you for reading my sugar coated unicorns! If you like what you read give me a shout and follow the blog.

If you give any of my recipes a try let me know, I would love to see how you went and whether we will have to duel for our brownie’s affections.

Happy baking!

 

*Jack Sparrow has not approved this recipe. Although if he did, I imagine he would eat them all and then ask, “but why are the rum brownies gone?”