Adaptable Cookie Dough

Hello! 

Sorry I haven’t been on in a month, I’ve been very busy. But.. I am going to share one of my favourite recipes. The reason I like it so much is because it is so easy to change and personalise. Just whip up some of the dough, and add your favourite ingredients. It’s that simple! Here is the recipe: 

Adaptable Cookie Dough (makes approx. 24)

150g butter (salted or unsalted), softened

300g sugar (caster or brown)

2 eggs

2 tsp vanilla extract

300g plain flour

2 tsp baking powder

220g your choice of filling (choc chips, nuts, berries, MnMs etc.)

1. Preheat oven to 180 degrees Celsius.

2. Beat butter and sugar with electric mixer, until light and fluffy. Add and eggs one at a time. Add vanilla.

3. Slowly incorporate flour and baking flour. Once fully mixed through, add your fillings. 

4. Roll into balls, and place on a lined baking tray. Cook for 10-12 minutes, until lightly golden, Enjoy!

Happy Baking! x

caramel and dark choc.

caramel and dark choc.

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Apple Pastries

Hello there! 

 Sorry I haven’t posted, I was having a lovely holiday! 🙂 I must say by the time I got home I was feeling very baking deprived. 

 Anyway, this weekend we were invited to a lovely picnic – all very nice, great to take advantage of the (rare) sunny day. The only problem was we were invited about 2 hours before we were due there. Which left me only enough time to make my ‘safety net’ apple pastries. They really are ridiculously simple, and use ingredients that I always have around in the kitchen. 

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 So here is the recipe:

 1 sheet puff pastry

1 apple (or nectarine, pear, peach etc.)

Juice of 1/2 lemon

White sugar

 

1. Preheat oven to 175*C. Peel the fruit, (you won’t need to peel stone fruit if you decide to use that) and cut into eighths. 

2. Lightly coat the fruit with sugar (sometimes I use cinnamon as well when I am using apple).

3. Cut 8 circles in the thawed puff pastry, each circle about 2-3cm bigger than the slices of fruit.

4. Place one slice of fruit on each circle, fold pastry over into a crescent moon shape (like you would fold a dumpling) , and close by pressing the edges together with a fork. Don’t worry if there are small tears in the pastry.

5. Brush lemon juice on the top of each pastry, and sprinkle with a bit of sugar.

6. Place on a lined baking tray and bake for approximately 20 minutes – until the pastry has puffed up and are a golden colour.

7. If desired, dust with icing sugar. I find they’re best served warm, with cream. Mmm… Enjoy!

Happy baking! x

 

Devil’s Food Cake

Hello! First off, I would like to wish my sister a very happy birthday! It feels like yesterday that we were walking home together from school. I am thinking that makes me sound very old

So, I needed to find a simple and quick (for time deprived people like me!) birthday recipe that hadn’t been done millions of time before. And luckily I got a suggestion for Devil’s Food Cake. (thankyou everyone for following and liking my previous posts – yay!) I had never made one before, and I never really new what set it apart from other wickedly rich and decadent chocolate cakes. I went on a recipe search, and found the ever-faithful Nigella’s. Here is is: http://www.nigella.com/recipes/view/DEVILS-FOOD-CAKE-5310

I really don’t have any complaints – it definitely didn’t live up to it’s name!. It turned out the perfect texture, and the perfect amount of richness. To speed up the setting of the frosting, I popped it in the fridge, which worked out really well. It isn’t the flashiest cake ever, as I really didn’t have time, but as they say, it is what is inside that counts!

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Remember to like me on FaceBook (www.facebook.com/RaisedToBake) for pictures of my baking endeavors, and please post any recipe suggestions.

Happy baking! x

First blog post on my first blog!

Hello! I have finally decided to make a blog, simply with the purpose to share the baking endeavors of a self-taught chef. I am very much a beginner at this, so I appreciate any tips or help along the way. I have also made a page on FaceBook so that you can see my posts through there as well! (https://www.facebook.com/RaisedToBake)

I hope you enjoy following my baking journey! Keep baking. x