Friday, 21 November 2014

Individual Pear Galettes

Well hello there! It has been a long 7 months since my last submission. I thought it was about time I jump back on the blog bandwagon because I really did it enjoy it. It's a place where I can share what I am doing from day to day in the kitchen and hopefully encourage others to do the same. The recipe that I am posting is a combination adapted from two different sources. I made individual pear galettes using +Food52's recipe and I used my favorite dough recipe (link will be at the bottom for both). I changed a couple things with each recipe but for the most part they are solid recipes. Right now galettes are my favorite thing to make. You can chunk a bunch of fruit or veggies or even meat in your crust and fold it all up....and bam! It's magic; magic that is addictive. Anyway, I hope you enjoy the recipe & my return. Happy baking! 

*Makes: 4 individual galettes


For crust: 
  • 2 Tablespoons plain Greek yogurt
  • 2 Tablespoons ice-cold water
  • 1 cup all-purpose flour
  • ¼ cup yellow corn meal
  • 1 teaspoon soft brown sugar
  • ¼ teaspoon sea salt
  • 7 Tablespoons cold unsalted butter, cubed
For filling:
  • 3 medium pears, ripe but still firm
  • 3 tbsp soft brown sugar
  • 2 tbsp lemon juice
  • 1 tbsp vanilla
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1 pinch salt
  • 1/2 cup pear jam
  • 1 egg, for egg wash
  • 2 tbsp soft brown sugar, to finish
For pear jam: 

  • 2 medium pears
  • 2 tbsp water
  • 1 tbsp caster sugar

Friday, 11 April 2014

Mini Peach & Blueberry Upside Down Cakes

I was watching 'The Great British Bake-off' (season 3) and they were making upside down cakes. They were able to choose whatever combination they desired and it had me thinking. I have never made nor tasted an upside down cake! I had just purchased some blueberries (to make blueberry compote which would then be used to pour all over pancakes) and peaches, so I decided to make mini peach and blueberry upside down cakes made using ramekins! These were seriously so good and I can't wait to try different fruits and ingredients in the future. Give it a shot!

*Makes: 12 mini cakes

  • 9 tbsp butter, divided
  • 3/4 cup (170g) dark brown sugar
  • 6 medium peaches, peeled
  • 9 tbsp ground ginger or ginger powder
  • 1 1/2 cup (200g) all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200g) granulated sugar
  • 1 1/2 cup (360g) buttermilk, room temperature
  • 1 1/2 tsp vanilla extract
  • 24 blueberries, 2 for each cake (or more if you want!)
  • Powdered sugar for dusting on tops

Monday, 7 April 2014

Bite Size Pretzels with Cheddar Cheese Sauce

The past two weeks have been crazy busy. I decided to sign up for Betty's 2-week cookery course here in England and it was the best two weeks of my life. I learned so many new techniques and recipes. That is why I have been a little non-existent. BUT, I am now posting my pretzel bites I made a few weeks ago and am now wishing I had them right in front of me. These were a lot of work to make but oh so good, especially with the cheese sauce. If you are into pretzels and cheese and the whole shebang, check out this recipe! 

*Makes: 70+ pieces


For the pretzels:
  • 1 1/2 cups (360ml) warm water
  • 1 tbsp granulated sugar
  • 2 tsp salt
  • 2 1/4 tsp instant yeast
  • 4 1/2 cups (580g) all purpose flour
  • 1/4 cup (60g) butter, melted
  • Vegetable oil
  • 8 cups water, for boiling
  • 2/3 cup (85g) baking soda
  • 2 tbsp butter, melted
  • Sea salt for sprinkling
For cheese sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup (240ml) milk
  • 2 cups (160g) extra sharp cheddar cheese, shredded 
  • Salt & pepper for seasoning

Thursday, 20 March 2014

Green Tea & Lemon Cupcakes with Green Tea Frosting

My fiance came home one day and told me that I should try making green tea cupcakes because he had them at work a while back and they were simply divine (he is always giving me ideas). Well, it turns out that you need matcha to make green tea cupcakes, and our grocery store doesn't sell it. So, I decided to make a trip into town to my favorite health food store and they had two different kinds, one that was £28.99 and one that was £3.99. Which one would you buy? I went with the £3.99 one and I think my cupcakes came out just fine (the lady that worked there told me the more expensive one was better quality, but it was just too much for such little quantity, and that's why I chose the less expensive one). Give these bad boys a try, I dare ya!

*Makes: 16 cupcakes, give or take


For cupcakes:
  • 2 cups (260g) all purpose flour
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 6 oz (170g) butter, at room temperature 
  • 1 1/2 cups (300g) granulated sugar
  • 2 eggs + 1 egg yolk
  • 2/3 cups (160ml) milk
  • 2-3 tbsp matcha powder
  • 3-4 tbsp lemon juice
For frosting: 
  • 6 tbsp butter at room temperature
  • 8 oz (230g) Philadelphia cream cheese
  • 4 cups (520g) powdered sugar
  • 1 tbsp milk (if needed)
  • 2-3 tbsp matcha powder (depending on how much you want to add)
  • 1-2 tbsp lemon juice 

Friday, 14 March 2014

Sweet & Sticky Cinnabon Copycat Cinnamon Rolls

I have been meaning to make cinnamon rolls from scratch for some time now and I finally got around to doing it. They may take ALL DAY LONG, and you may get a little dirty, but the outcome is SO worth it. Taking your first bite of that warm and gooey cinnamon roll that you just spent hours creating, is probably the best taste ever, no really. Give it a go yourself and see what I'm talking about! 

*Makes: 9-12 cinnamon rolls


For the dough:
  • 3/4 cup (180ml) warm water
  • 2 1/4 tsp active dry yeast 
  • 1/2 cup (100g) granulated sugar
  • 1 tsp salt
  • 1/4 cup (60g) buttermilk, at room temperature
  • 1 egg
  • 1/3 cup (80g) canola or vegetable oil
  • 4 1/2-5 cups (580-650g) all purpose flour
For the filling:
  • 1/2 cup (120g) butter, softened
  • 1 1/4 cups (280g) packed dark brown sugar
  • 2 1/2 tbsp ground cinnamon
  • 2 tbsp cornflour (or cornstarch)
For the frosting:
  • 3 oz. (90g) cream cheese, at room temperature
  • 1/4 cup (60g) butter, softened
  • 1 tsp vanilla
  • 1 tsp ground cinnamon 
  • 1/2 tbsp golden syrup (or corn syrup)
  • 1 tsp lemon juice
  • 1 1/4 cups (160g) powdered sugar

Thursday, 6 March 2014

Homemade Mini Poppy Seed Bagels

Bagels and cream cheese will always be one of my favorite breakfast items. I haven't had a bagel in a really long time, so I decided to make some of my own! Wait a minute before you get excited though. These were NOT easy to make. They took hours and hours and the dough is unlike any other. AND you not only have to bake these guys, but BOIL them too?! Well, regardless, it was well worth it because now I am chomping on some mini bagels and they were made in my very own kitchen. Take a look if you want to make your own too!

*Makes: 15 mini bagels, give or take

  • 3 1/2 cups (520g) strong bread flour
  • 2 1/2 tsp instant dry yeast
  • 2 tbsp granulated sugar
  • 1 tbsp salt
  • 1 1/2 cups (360ml) hot water
  • 1 1/2 tbsp granulated sugar (for the boiling water)
  • 1 egg, beaten with 1 teaspoon water (for toppings only)
  • Poppy seeds, or other preferred topping

Wednesday, 5 March 2014

Traditional Buttermilk Beignets with Cinnamon Powdered Sugar

I've never attempted to make beignets nor have I ever tried them, and until a few days ago I didn't even know how to pronounce the word. Well, with the help of Joy the Baker, these tasty doughnut-like treats are perfect (especially when they are warm and fresh). These are traditionally eaten during Mardi Gras in New Orleans and else where, but aren't always eaten with powdered sugar on top (that is America for you). Either way, these were relatively easy to make and I would make them again in a heartbeat. Try them yourself!

*Makes: about 2 dozen, depending on size

  • 3/4 cup (180ml) milk
  • 1 1/2 cups (360g) buttermilk
  • 4 tsp active dry yeast
  • 3 tbsp granulated sugar
  • 4-4 1/2 cups (520-580g) strong bread flour, plus about 1 cup (130g) extra for flouring the work surface
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Vegetable oil for frying
  • Powdered sugar and cinnamon combined for serving, 1-2 cups (120-240g) powdered sugar mixed with 4-8 tbsp of cinnamon