Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

SKIPPY - Best Ever Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies, a great combination!  Who says you have to be American to celebrate Independence Day?  It’s time to brush up on the national anthem lyrics, brush down your smartest Uncle Sam suit and get ready to enjoy some all American food. 

Skippy

This famous SKIPPY® cookie recipe is sure to pack a Patriotic Peanutty Punch!


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Chocolate Chip Muffins - Hard Anodised Bakeware from Stellar Cookware

As you probably know I'm not usually a one for baking cakes; why?  Simply because I can't do baking, I am useless at it and so I need all the help I can get.  But with that said I did once excel myself in making Dulce de Leche Filled Muffins đŸ˜‰


Of course a good muffin/cupcake tin will ensure your muffins cook evenly and this Hard Anodised Cupcake Tin from Stellar Cookware is the very thing.  It doesn't warp like some cheaper muffins tins will.  This tin is a sturdy and professional piece of bakeware (and by the way it makes a good job of Yorkshire puddings too).  I'm really pleased with the results which means me and this Stellar cupcake tin are now best buddies in the kitchen.


The tin holds twelve muffins but my recipe only made ten; and in case you are wondering, by the time I took the top picture, Paul (the husband) had already eaten two - what is he like?

If you're looking for my amazing muffin recipe it can be found here.  To make these Chocolate Chip Muffins, just leave out the Dulce de Leche and add 150g chocolate chips to the dry mix.

Life Changing Top Muffin Baking Tip (be impressed)
When adding chocolate chips or raisins and the like, to any cake mix add them to the flour and mix to coat before adding the wet ingredients; this stops them sinking to the bottom of your muffins. Marvelous!


More about the Stellar Hard Anodised 12 Cupcake / Muffin Tin 
Hard Anodised heavy gauge material, abrasion resistant.  This surface will not peel or flake off and will not rust.  PTFE and PFOA free.

Selling price £27.00
Size: 42 x 30 x 3cm

Efficient and even heat distribution for superior cooking & baking results and oven safe up to 240°C

Suitable for use under the grill and for hob use (All hobs excluding induction).  Not suitable for use in a microwave.

Not suitable for dishwasher; hand wash in nice warm sudsy water, rinse and dry.

Stellar Lifetime Guarantee

Of course there's a lot more to the Stellar Hard Anodised Bakeware Range including roasting tins and baking trays; check out my review of the Stellar Hard Anodised Roasting Tin.

Pop over to Stellar Cookware for other great products.
Twitter @StellarCookware

Disclosure: I was sent the cupcake tin to review.  All thoughts and opinions are my own.  I was not require to write anything positive.
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Chocolate Chip Cookies - Panasonic Steam Combination Microwave

Having had the Panasonic NN-CS894S Steam Combination Microwave for a few months now I've been busy trying out it's many functions.  I'm totally impressed with this oven; whether you are using it for steaming, as a convection oven, microwave, grill or a combination of these, or simply to defrost frozen food, this oven is fantastic.   When I made my Cheesy Topped Potatoes and Peppers I used the steam function to cook the potatoes followed by the conventional oven and grill.

When used it as a convectional oven as I did to make these cookies you can see it cooks evenly too.

chocolate chip cookies

In fact I'll go as far as to say it's pretty much faultless. When used in steam only mode it's true the oven walls do get wet, but all is needed is a quick wipe to get it dry again.  You can read my review to find out more about this oven and it's features.
I have made so many things in it including bread rolls to which I added a shoot of steam during cooking and they were lovely and soft on the inside and perfectly cooked.


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Old Fashioned Bread Pudding Recipe

I hadn't had bread pudding for years until a couple of weeks ago when I made Bacon and Onion Roly Poly Pudding; which got me thinking about food we had when I was a kid.  If you've never had bread pudding you haven't lived and have been missing out!

My nan used to make it and of course so did my mum.  I'm not a one for cakes or puddings, but bread pudding is a glorious thing.  Hot or cold, this is good stuff; proper old fashioned food.  Oh and when it's cooking, your kitchen will smell amazing.

Bread Pudding

There's nothing fancy about bread pudding and certainly no cooking skills are needed.  It's a great way of using up stale bread; in fact it works best with bread that's 2 or 3 days old.
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How to Make - Leek Brie and Bacon Quiche using a Pie Maker

Regular readers will know all about my amazing, life changing pie maker from Judge Cookware! 
Now, my first attempt at quiche wasn't brilliant as the filling didn't cook enough while the pastry was getting a little too done for my liking.  Well I've been experimenting and after a couple of attempts, I think you'll agree I've now perfected quiche. 


Of course you can use Cheddar cheese if you don't like Brie.  I just happened to have some in my fridge left over from my Moroccan dinner party the weekend before; and yes I know Brie isn't in any way very Moroccan, but after dessert we ended our meal with cheese and biscuits.


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Spooky Halloween Chocolate Cakes

Kids will love these Halloween Spooks made in a silicone cake mould from Premier Housewares.
The mould is microwave safe, dishwasher safe and of course can be used in the oven up to 230 degrees; it can also go in the freezer too.


The eyes and mouths didn't show up to well in my finished cakes, but I'm not one to be beaten so I used a micro marshmallow cut into three pieces; just cut one piece slightly bigger than the other two to make the mouth.  Stick them on with a tiny bit of marmalade and the jobs a gooden.  Anyway, kids will love to decorate their own spooks!
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Tarte Flambée with Goats Cheese

The nice people over at Expedia recently asked me to create a French recipe for their #expediaworldonaplate challenge.  Each month Expedia’s World on a Plate Challenge focuses on the cuisine of a different part of the world and this month it's France.

Having very little knowledge of French cooking I came across the French equivalent to pizza, Tarte flambée from Alsace; a northeastern French region on the Rhine River plain.


Alsace borders Switzerland and Germany and there's a south German version called flammekueche and flammkuchen; which in German means 'flame cake'.  Anyway, Tarte flambĂ©e looked and sounded good to me so I had a go at making it!
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How to Make Lavender with Flower Paste

Fed up of making flower paste roses and daisies?  Lavender is a great alternative if you want a floral flourish for your cakes.

How to Make Lavender with Flower Paste

 

Flowers and plants are a natural decoration for cakes, irrelevant of the season, but they are especially popular in spring and summer. If you’re looking for something a little different to the usual roses, daisies and carnations, then lavender is a great choice. 

To make lavender it’s definitely best to use flower paste. Sugar paste/fondant icing doesn’t have the kind of hardness necessary to keep its shape for the small, delicate shapes you’ll be crafting. 

Achieving the lavender colour is fairly simple. Try mixing some blue flower paste with a white flower paste to soften the tone. Add a little white at a time until you get the desired colour. 
Making your Flower Paste Lavender
 
To make the lavender you’ll need the following: 

• Blue and white flower paste 
• Florists wire 
• Small flower cutter 
• Scissors 
• Edible food glue 

There are two methods to making flower paste lavender. Both are pretty simple, but we’ll cover them both as you may find one suits your needs better than the other.

Method 1: Using Scissors

To make flower paste lavender with scissors follow these steps: 

1. Take a piece of blue flower paste and a piece of white paste.  Knead them both until they become pliable in the hand, then mix them together to get the right shade. 


2. Roll your lavender colour flower paste into a sausage and cut into sections about 2 inches long each. 


3. Insert a length of florists wire down the length of one of your small sections of flower paste. 


4. Hold the wire with the paste pointing towards you. Then begin to snip into the icing with your scissors, rotating the wire as you go.  Gradually work your way towards the tip of the flower paste. 


5. As you snip the paste it should naturally form the textured appearance of lavender. 


6. Once you’ve covered the whole length of the paste, use your fingers to gently position the snipped flower paste and smooth off any rough or pointed areas and give it a more organic appearance. 


7. Put the lavender to one side and allow it to dry overnight before putting onto your cake. 


Method 2: Using a Flower Cutter

 

The second way of making flower paste lavender involves using a small flower cutter.  This method also allows you to make different shades of lavender icing so that you can give your decoration some different tones. 

1. Mix your flower paste together to get the desired shade.  Consider making two or three different shades to give your lavender a more realistic appearance. 


2. Roll out the flower paste on a work surface dusted with icing sugar. 


3. Press out several flowers with your cutter. 


4. Using a sharp knife cut them in half. 


5. Fix the halves to the florists wire using edible food glue. Layer them up along the length of the wire, mixing up the shades as you go. 


6. Once the flower paste is fixed in place gently run your fingers from the bottom of the lavender to the tip to smooth the ‘petals’ into place. 


7. Set aside to harden before adding to your cake. It’s amazing what you can achieve with flower paste. 


Why not try making these delightful sugar flowers yourself.  It doesn’t have to be difficult to yield great results, so give flower paste lavender a try. 

Disclaimer: This post is sponsored by Renshaw Baking. 
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Best Recipe - Cheese Onion and Tomato Quiche

I'm gonna say it!  This quiche was Delicious, yes with a capital D - just the right amount of cheesiness with beautifully softened onions topped with sweet baby plum tomatoes.  And the pastry was perfectly cooked and crispy too.


A nice slice of this with a cuppa will do the trick as a snack or of course served with a side salad makes the perfect lunch.
Readers of this blog may have seen my post about my fancy new Stoves Sterling Oven which has a rather marvelous 'Intensive bake' option which is perfect for cooking quiche and tarts since it eliminates the need to 'blind bake' the pastry first.  Using base and top heat with fan, it is for me a good thing since I'm put off of baking because of the faff of having to part cook then return to the oven - it's too much of a botheration!  
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STOVES Sterling 600MF Built In Oven and Hob - Review

Much excitement here at A Glug of Oil since I've been asked if I'd form a partnership with STOVES, the UK's largest and best-loved cooking brands.  They're also the only manufacturer that builds freestanding cookers, built-in ovens & hobs and range cookers right here in the UK.
So what does this partnership mean?  Well, I'll be creating recipes for Stoves, and getting involved in campaigns and running giveaways for my readers. 

Stoves recently installed this fantastic oven and hob so I'm now having fun playing with it even though I don't want it to get dirty!


The STOVES Sterling 600MF is a 9 multi-function electric fan oven and grill.  With a usable capacity of 58 litres the oven is big enough for cooking pretty much anything.
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Masterclass with Cherish Finden and Afternoon Tea - Langham Hotel London

Earlier on this year, Mövenpick Ice Cream set 15 food bloggers the challenge of creating their own ice cream sundae recipe for the chance to win an exclusive two-hour masterclass with the Langham’s Head Pastry Chef Cherish Finden, followed by afternoon tea for two at The Palm Court.  Well I couldn't believe it when I was told I'd won!

 

 So this Monday it was off to The Langham Hotel in London to meet Cherish for the Masterclass, now anyone will tell you I don't do pastry and cakes simply because I can't.  I just don't have the patience required. 

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Summer Berry Oat Crumble using Sweet Heart Collection Stoneware

Premier Housewares have just launched The Sweet Heart Collection of stoneware.  Now these stoneware dishes are beautiful.  Pretty, homey and a bit mumsie if you know what I mean.
The 'oven to table' range consists of all the baking essentials and is just perfect for berry crumble or big cottage pie. 

Summer Berry Oat Crumble in dish

This 1.4 Litre Oval stoneware dish (W31 x D19 x H7cm) approx.  It's dishwasher and microwave safe and is available in green or pink.  It washed up nicely without the need to go in the dishwasher.

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Dulce de Leche Filled Muffins - Easy to Make Recipe

I'm certainly no baker but muffins usually always seem to turn out okay and so if I can make them, anyone can.  Of course the ever popular Chocolate Chip Muffin is always a good thing, but filled with Dulce de Leche the humble muffin becomes something amazing.  That said, I don't particularly like cakes of any sort, but Paul does!

    
I've used Dulce de Leche in a couple of things recently - My Carameltia Ice Cream Sundae and Banana and Chocolate Dessert Pizza.

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Coconut Chocolate Bars - Easy to Make Recipe

The nice people over at Dr. Oetker recently sent me a bundle of their baking goodies.  Bars of milk, white and dark chocolate, chocolates chips, sprinkles, egg white powder, baking powder and more.  

They asked me to try out one their recipes for these Coconut Chocolate Bars. 

Coconut Chocolate Bars


These coconut bars were something of an achievement for me as I'm so useless when it comes to baking but the recipe was very easy to follow and it worked.  Okay, mine might not look as fancy as they could have but they certainly tasted good - Paul the husband ate all of them bar one, which was declared mine!
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Feta and Red Chilli Stuffed Naan

Okay this isn't exactly a traditional filling for naan bread but I fancied making something different.  After the success of my Peshwari naan and since I had some feta along with a green bell pepper in the fridge in need of using up, Feta and Red Chilli Naan seemed the way to go.


Never mind that it's naan bread, it makes a nice change from ordinary bread and can be served with whatever you fancy.  Once you've made your dough, stuffing it is easy to do and you can experiment with different fillings to suite your taste.   
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Peshwari Naan - Easy to Make Recipe

Every good Indian curry dish deserves some nice naan bread for dipping and mopping. Although Garlic and Coriander is seriously good, if I have to choose between the two then Peshwari has to be my favourite. Why? Because it has a lovely sweet taste to it from the coconut and sultanas.  If you want to you add a few flaked almonds to the top.  So very easy to make and far better than shop bought naan.

Peshwari Naan Bread

Don't forget once the naan is cooked you can freeze them if you have too many; just be sure to defrosted them thoroughly before reheating.  Place the naan breads on kitchen foil and sprinkle with a little water.  I've done it and they turn out fine.

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Tomato and Pepper Tart with Chilli Jam and Goats Cheese

So very easy to make and without any fancy cooking skills involved, this tart not only looks good, it tastes good too!


Of course ready made pastry is the way to go.  Personally I'm a big fan of Jus-Rol and for this I used their puff pastry. The chilli jam I used is the brand 'Le Mesurier', I love their whole range of chutneys and relishes.
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The Cake and Bake Show - London

I was kindly sent an invite to the Cake and Bake show but as I wasn't able to go, a friend of mine went instead and had a fantastic time!  Here's Jonathan's write up about the day.

Last weekend saw The Cake and Bake show return for the second year to Earls Court and I was luckily enough to go along on the Friday.  To be honest I am not a great baker, not enough patience and too much estimating. But this show was amazing.

Below: Ceri Olofson’s wedding cake with edible flowers.


Firstly, and most obvious, there’s loads of cakes.  For me the showstopper was the Wedding Cake of The Future exhibit.  Some amazing creations of tier upon tier of beautiful cakes. One by Ceri Olofson with rice paper flowers that looked so real but apparently just melt in your mouth – not that I got to try one.  These cakes just optimized the saying “too good to eat”.

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Sponge Cake with Summer Berries

Well let me tell you, me and this 'I Heart Cake Mould' are best friends!
A truly marvelous silicone cake mould that enables you to easily create six heart shaped slices of cake.

Now, the mould isn’t actually heart shaped, but instead it's made up of six heart shapes.  Simply bake your favourite cake and all you have to do is divide the cake up equally and you'll have half a dozen cute heart shaped slices!


The silicone I Heart Cake Mould is perfect for baking a cake at anytime but would be fantastic for your loved ones birthday and especially Valentines day.
You might already know that I'm not really a cake making kind of person, I simply am not very good with baking of any sort and so not too much baking happens in this house.  As you can imagine, Paul (the husband) was really pleased to know I'd been sent this fantastic silicone mould as he knew it meant I would have to make a cake!
 Of course, you don’t have to stick to sponges, how about making some heart shaped jellies?
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Favourite British Pie - Lemon Meringue

These days it's so easy to go out and buy a ready-made dessert from a supermarket or shop but easier still not to bother having one at all. Even though there's something quite satisfying about making a nice dessert for everyone to ooh and aah over, I wonder why most of us still don't bother.

Is it because most people think like me and that it would be too complicated?  Well it isn't, I'd never made a lemon meringue pie before in my life.  Fear not and trust me, it's a doddle - if I can do it anyone can!
  

I was set a challenge by Most Wanted, the lifestyle magazine for their 'Making Summer Taste Better' series asking if I could make a dessert that was fairly easy, not over complicated and perfect for alfresco dining but costing no more than £7.00

So in an attempt to inspire everyone to have a go and make your own desserts instead of buying ready-made, here I go with lemon meringue pie.

By the way this pie serves 8 to 10 people and actually cost less than the challenge set and cost just £5.99 to make which is fantastic.  You can find the ingredient price list at the end of this post. 

Time for a small confession; I've been writing this blog for over five years and have never made meringue before until now and it has to be said I'm quite proud of my meringue!

My top tip for success when baking or cooking in general:
Get everything ready before you begin.  Have a quick read of your chosen recipe prepare your ingredients.  For example in this recipe, zest your lemons, separate your egg yolks from the whites, get the pastry out of the fridge.

Yes I know I used ready-made pastry, but one step at a time here please, I've only just got to mastering meringue never mind making pastry.

Also, have you got the right equipment at the ready, saucepans baking tin?  Have a quick check and your good to go!

Print Recipe


 For the filling you will need:

grated zest and juice of 4 large lemons
90g cornflour
600ml cold water
4 large egg yolks
175g caster sugar


For the meringue you will need:

5 large egg whites
250g  caster sugar
 
For the pastry base you will need:
1 x 500g ready-made shortcrust pastry 


How to do it:

While your getting everything ready, remove the pastry from the fridge as it's better if it's at room temperature.
On a lightly floured surface roll out the dough and line your loose-bottomed flan tin (mine was 24cm).  Prick the pastry base all over with a fork and line with a piece of greaseproof paper, allowing it to come above the rim so it can be easily lifted out after baking.  Fill the shell with ceramic baking beans, or uncooked rice, and bake in a preheated oven at 200C/180C Fan/Gas 6 for 10 minutes.

Remove the baking beans and foil and bake the pastry shell for 5 minutes or until the base has dried out, then remove from the oven.
If the pastry has risen during baking, gently press it down with your hand.


Reduce the temperature to 150C/130C Fan/Gas 2 and get on with the filling:

Mix the lemon zest and juice with the cornflour. Bring the water to a boil, then stir into the lemon mixture. Return to the pan and bring back to a boil, stirring, until the mixture thickens. Remove from heat.
Leave to cool slightly, then stir in the egg yolks mixed with the sugar. Return to a low heat and cook, stirring, until just simmering. Leave to cool a bit before pouring into the pastry shell.
Whisk the egg whites until stiff then whisk in the sugar 1 tablespoon at a time on maximum speed.
 

Pile on top of the filling and spread over - don't fuss too much, I didn't and mine turned out okay.



Bake for 45 minutes or until crisp and brown on top.  Leave to cool a bit before attempting to remove from the tin.  Recipe adapted from Mary Berry's Complete Cookbook


Ingredients purchased from a well known top UK supermarket cost:

Pastry £1.25
Kitty Campbell's Free range very large eggs £2.00
Cornflour 75p
4 lemons £1.00 on offer 4 for the price of 3
Caster sugar 99p - and of course you wont need to use the whole box

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