Sometimes we get a hankering for toaster strudel, but it isn’t something we can find in the frozen food section at the grocery store. Ready-made puff pastry to the rescue! With this and a bit of jam (or curd, conserve, or fruit), we can make wonderful strudel ourselves. In fact, we can make just about any variety – far more than the limited flavour variations available in the US. Betty Crocker vanilla frosting in a can is the closest thing we’ve found to the original topping. Just microwave a couple of tablespoons of frosting for a few seconds and drizzle it over the baked pastries. Homemade Toaster Strudel: 1 package ready-made puff pastry 1 jar of jam or conserve (you won’t need all of it) 1 can of prepared vanilla frosting (again, you won’t need much of this) 1 egg, beaten Unroll the pastry and cut into 8 equal pieces. Spoon about a tablespoon of jam onto one side of the cut pastry and then brush around the edges with the egg (see picture above). …
Shortbread biscuits baked by my lovely husband.
Giving baking a go with fresh yeast today. This is some powerful stuff! I used four grams to make a half-kilo loaf and it’s puffed up like a pillow. Here’s hoping it bakes well.
Our fruit trees have been good to us this year. We’ve had buckets of plums, apples, and even a few pears. To make use of everything, I’ve been making jam and baking cakes. I hope to have enough apples for a small batch of apple butter.
This doesn’t mean I’ve fallen off the healthy-eating wagon. While I do like to eat cupcakes, I enjoying baking them even more. There is something therapeutic about creating perfect little bundles of deliciousness. Taking pictures of them is quite fun, too!
I’m hosting a small tea today for two business associates who are driving up from Yorkshire. Of course, no tea party would be complete without cupcakes, so I’ve made coffee, vanilla, lime & coconut, and white chocolate with macadamia.
What a week! And it’s only Wednesday. I’m still blundering about, but with less-disastrous results so far. If I make it to the weekend, I’ll be making cake truffles. They’re perfect for comfort eating and impossible to get wrong. 1 Box of cake mix 1 Can of cake frosting 200g Good-quality chocolate Prepare the cake according to the instructions on the box. Once it’s cooled, place it in a bowl and mash it with 1/2 the can of frosting. Roll the cake/frosting mixture into balls, place them on a baking sheet, and pop them in the fridge for 30 minutes. Melt the chocolate in short bursts of medium heat in the microwave, taking care not to let it burn. Remove the cake balls from the fridge and then carefully dip them – one at a time – in the melted chocolate. Once they’re well coated, place on a baking sheet to harden. You can top them with sprinkles if you like. (I do!)
I’m enjoying my new oven more than I thought possible. Gone are the days of uneven heat, charred edges, and undercooked middles. Yesterday I turned out a batch of the most perfect cupcakes, and on Sunday, my husband and I made the best chocolate cake I’ve ever tasted. Hooray for baking!
The weekend wasn’t quite enough to shake off the stress of last week, so I whipped out the Primrose Bakery book and made vanilla cupcakes with pink vanilla icing. Nothing de-stresses like a perfect cupcake!
Whenever I feel stressed, my favourite cure is baking. Yesterday was particularly trying, so to decompress, I’ve made cupcakes with the kids. The lemon cakes with lemon icing are quite good, but the mocha cupcakes are amazing.
Back before Thanksgiving, I thought it would be a good idea to buy a case of canned pumpkin puree from the on line American grocer. Surely, I’d use all 15 cans in no time. Ha. With the expiration date looming, I’ve gone into full use-pumpkin mode — my favourite use being pumpkin muffins. I’ve tried many recipes over the years, and this is the one I like best. 2 cups self-raising flour 1 cup plain flour 1-1/2 cups sugar 1t Baking Powder 1t Salt 1t cinnamon 1t ground ginger 1t freshly grated nutmeg 1 cup vegetable oil 4 eggs 1 15oz can pumpkin Preheat oven to gas mark 4 (375F or 190C). Combine the dry ingredients in a bowl and dry whisk them with a wire balloon whisk to remove lumps. Whisk the pumpkin, vegetable oil, and eggs together until smooth then add this mixture to the dry ingredients. Carefully stir everything until it just comes together and be careful not to over mix as this makes the muffins tough. Line muffin trays with paper …