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(Yeah, I practically stole this off the blog)
I haven't gone on a hiatus intentionally but school has just kept me too busy to bake :( Or rather, I don't really condone baking if I cant even get my readings completed, so there. This baking incident was purely coincidental since it was my dad's birthday and it's a quick cake.
Lemon Frosted Lemon Cake
226g unsalted butter
200g white sugar
1 tsp vanilla essence
Zest of 1 large lemon
2 tsp baking powder
1/4 teaspoon salt
60 ml fresh lemon juice
Lemon Frosting:
115g confectioners' (powdered or icing) sugar, sifted
2 tbsp fresh lemon juice
Lemon Cake:
1) Preheat oven to 180 deg C and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper. Set aside.
2) In the bowl of your electric mixer, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
this is about the only picture i took
3)Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
4) Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.
Lemon Frosting:
5) In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice.
6) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.
Makes one - 9 inch (23 cm) cake.
245g all purpose flour
65g granulated white sugar
1/4 teaspoon salt
3/4 tsp baking soda
1 tsp baking powder
113g unsalted butter, cold and cut into small pieces
60g old-fashioned rolled oats
40g dried cranberries/ cherries (raisins or currants)
Zest of one lemon/ orange
160 ml buttermilk
Egg Wash:
1 large egg
1 tablespoon milk/ cream
Note: For the buttermilk, you can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.
3) Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet.
5) Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool. (Alternatively, skip the icing part if you're not a fan of sugar)
1) Remove blemishes and scrub potatoes. Slice the potatoes into quarters and place in a large sauce pan. Add water to pan until potatoes are covered. Bring to a boil.
2) Reduce heat, cover and continue cooking 20 minutes, or until potatoes are tender. Remove from heat, drain and peel off skins.
3) Place potatoes in a large bowl. Add butter and cheese and beat with an electric mixer. Gradually add the milk, continuing to beat potatoes until they reach desired consistency. Add more milk, if needed and salt and pepper to taste.
4) Preheat oven to 200deg c. Spread cauliflower pieces on baking sheet. Sprinkle with about 1/4 cup olive oil. Sprinkle with rosemary, salt and pepper.
5) Bake in oven 20 minutes, stirring occasionally, until lightly browned and tender.
6) Melt 4 tablespoons of butter in a large skillet over medium heat.
7) Add mushroom and sauté until soft, stirring.
8) Stir mushrooms into potatoes.
9) Place in serving bowl and sprinkle with fresh Parmesan cheese.
End results (I know, my skills are not very good)
I suggest going light on the cheese because mine was commented to be too cheesy and hard to down.
credits to recipe tips with mushrooms, bacon bits, and cauliflower
3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses
Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
sift the flour and baking soda together
In the bowl of electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
your black molasses
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (I actually didnt have the gingerbread cutter so i just used normal cookie cutters)
Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.
for more, visit joy of baking