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 to 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 dinner 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 2.5 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 🙂

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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 🙂

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!

 

The C-cret to a Creme Brulee Tart

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Want to make something that sounds fancy, but is actually really easy? 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 🙂

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 it 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 🙂

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 slicing 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 set 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 🙂

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 😉

Happy Baking!

B-B-Buttered Rum Brownies

 


These brownies are melt-in-your-mouth fudge, covered in a tender cake with the perfect crisp on the top. I would take them to Vegas, buy them a ring and 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 🙂 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.  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- “I accidentally 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 ourselves 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 recipe 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’t gotten around to doing it, until now!

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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! It sounds super cheesy, but these actually taste like love to me.

They warm you from the inside out and 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 a shot of rum before adding it to the mixture… it 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. 🙂
  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 stirring 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?”

A is for Adam… He made me write that

It’s actually for Apple Pie, but got to keep the man in his fineries.

Plus he delivered me coffee (the sweet nectar of life) while I type this up, so he deserves a headline.

OKAY! Here we go. Week 1. Weeko Uno. Uno! I win. I’m getting distracted…

 

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Plucked from my Baking Saturday Insta     You Should probably follow it 🙂

So this week we’re going to focus on Apple Pie! Specifically a delicious, custard flowing, crust flaking, apple snapping, Apple Custard Pie.

I had a lot of fun with the lattice work on this. It was like playing with buttery play-dough that no one was going to yell at me for eating (except for my jeans). The roses are super easy to do and my mum was impressed with them. Yep, I’m Milhousing my way through this one.

I have to admit, when I first thought of this concept I was way too excited to get started so I jumped the gun on Baking Saturday and instead made it Baking Friday/Thursday at 3am.

Which turned out to be one of the best possible times to make the pie crust. The cats where asleep so I didn’t have to deal with itty bitty floured paw prints all over the house, but it was also cold and the humidity was superrrr low. Perfect pastry weather.

So at 3am, with freezing fingers I was crumbling the flour, butter and ice water together and it was the best crust I have ever accomplished. I was so proud of myself that I had another glass of wine and fell asleep on the couch.

That’s enough of that. Time to get to the recipe.

Apple Custard Pie

Crust

Ingredients

2 1/2 C flour
1/2 tsp salt
3/4 tsp sugar
250g Antarctically ice cold butter
1/4 – 1/2 C ‘just melted off an igloo, yes that cold’ cold water

Method

  1. Combine your dry ingredients in a bowl. Add in cubes of the butter piece by piece and crumble the dry ingredients with the butter.
    I have a pretty ghetto kitchen set up, so I wet my hands in cold water and just use my fingers and rub it all together, but if you have a pastry cutter or another awesome technique, then use it!
    When your mixture looks like breadcrumbs and your fingers have biceps then this step is done!
  2. Start adding the water and start small! Just a drizzle at at time. Some times you need 1/4C and sometimes you need 1/2, but most of the time you need something in between.
    The dough should JUST hold together but still have a little bit of a crumble to it. When you roll it out, it will all come together, so don’t stress.
  3. Wrap that shit up in cling wrap and put it in the fridge.
  4. Go to sleep. Even if it’s the middle of the day. Or if you’re a more responsible member of society than I am, go do your duties. BUT do NOT touch that dough for AT LEAST 2 hours.
  5. After your nap, preheat your oven to 200C and roll the dough out. This recipe make enough for 1 pie with a lattice, or 2 without, so if you’re not latticing put the other half back in the fridge. It should last about a week if you keep it airtight.
  6. Chuck your dough in your pie tin and pretty up your edges.
  7. I always blind bake my crusts because I’m hella paranoid about it being undercooked and doughy, so if you’re like me put some baking paper over your dough, throw some baking beads (or rice) in and bake with the beads for 15 mins and then another 10 without.
  8. Boom the crust is done!

Apple and Custard Filling

Ingredients

Apple Filling
4-6 Pink Lady apples, undressed and sliced as thin as your patience allows.
2 Tbsp Brown sugar
1 Tbsp Vanilla essence
2 Tbsp unsalted butter
1/8 tsp Ground nutmeg
1 tsp Cinnamon

Custard Goodness
2 Eggs
2 Egg yolks
1 C Whipping cream
1/2 C sugar

Method

  1. Turn your oven down (or on depending how far apart from the crust you are baking) to 160 C.
    Put a saucepan on medium-high heat and literally chuck all of the apple filling ingredients in it. Stir it consistently so that everything is coated and then you can come back to it every few minutes just to toss it around.
    Keep doing this until your apples are as crisp or soft as you prefer in your pies. I like mine with a bit of bite, so it only takes about 6 minutes for me!
  2. Whisk the custard ingredients in a bowl until their nicely combined. Don’t over do this part or the eggs will froth too much and it will loose the the custardy awesomeness that we want here.
  3. Fill your pre baked crust with the apples first and then pour the custard in slowly making sure it fills in the gaps. It’s fine to have a bit left over at the end, you can just double boil that and use it on top of your pie when it’s done.
  4. Put that piece of delicious work in the oven for about 20 minutes if you’re adding a lattice (or half an hour if you’re not). The custard should still jiggle slightly when you take it out at either stage. Naturally a little bit more so if you’re adding a lattice.
  5. If you’re prettying up your pie like I did, then add whatever design you want on the top of your pie. Give your piece of art a milk wash and throw it back in the oven for another 15 minutes. The lattice should brown up and then you are mcdone!
  6. Enjoy it however you like! We had ours with some whipped cream while it was still warm. SO DELICIOUS! The custard is just slightly jiggly and the crust just melts as it touches your tongue.
  7. Follow my blog (completely optional)
  8. Forgive me for not having more photos this week (compulsory) 🙂

If you read this whole thing, I would like you to know that I am entirely in your debt you magnificent, sugar coated unicorn! And I really hope to see you again!
If you have any questions or you give it a go, comment below or send me a message or a carrier pigeon (preferably the pigeon).

Happy baking!

 

Testing, testing. Is this thing on?

Hello there Pastry Fans!

This is my first blog post, so you’ll have to excuse me while I sort my way through my muddled thoughts…

Okay, I’m ready.

Or am I?

Well… screw it, let’s just say that I am.

So I have been baking for years, and by that I mean since I was 4. So a solid 19 (almost 20.. eep) years, but only over the last few years have I really started to become passionate about pastries and creams and cakes and tartes and biscuits and.. oops I drooled on my keyboard.
Anywho, to cut the longest story short this year I have challenged myself to become a better baker. To start to create some of that magic that you see on  The Great British (and Australian) Bake Off!

I am one hell of a long way off, but to get myself there I have set myself the challenge of baking my way through the Alphabet one Saturday at a time!

Right now, I have B in the oven- and it comes to no surprise to anyone that that means brownies, but I’m jumping ahead of myself. There’s something equally as fantastic that comes before hand!

Are you excited? Well, I’m hungry so if you’re excited or not I’m baking it anyway.