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Baked anything tasty lately?

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Comments

  • Registered Users, Registered Users 2 Posts: 7,101 ✭✭✭sporina


    cool - and do you notice the flavour of the barley malt extract?



  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    Yeah……it’s a pleasant flavour. It’s a great loaf with butter.



  • Registered Users, Registered Users 2 Posts: 3,684 ✭✭✭Fionn1952


    Wife couldn't decide between cheesecake or caramel squares.....so I made a caramel square cheesecake.

    Fun to make, but basically diabetes incarnate....suggested portion about a quarter of what you'd usually have of a cheesecake.

    Unless you have an obscene sweet tooth, I wouldn't try it.



  • Registered Users, Registered Users 2 Posts: 1,402 ✭✭✭eeepaulo




  • Registered Users, Registered Users 2 Posts: 3,684 ✭✭✭Fionn1952


    There's a shortbread bottom layer that isn't very visible from that photo, the caramel has smeared down over it as I removed it from the springform tin.

    I hadn't removed the springform base at this point either, so you could be seeing that.



  • Registered Users, Registered Users 2 Posts: 316 ✭✭nice bit of green


    easy enough but never fails, banana bread currently cooling for my bro’s b-day tmw.



  • Registered Users, Registered Users 2 Posts: 1,402 ✭✭✭eeepaulo


    the caramel, was wondering if that was a base somehow

    anyways, my attempt

    Next time going to reduce the base by 1/3 and do away with the side biscuit, not necessary, put the lime zest in the cream cheese mixture, it looks cloudy and dark in the lime topping.

    Didn't try mascapone, might try that next time.

    Making for dessert after a chilli for friends. Hopefully nice and soothing.



  • Registered Users, Registered Users 2 Posts: 3,684 ✭✭✭Fionn1952


    I was actually looking at the side biscuit and thinking it looked the part myself!

    How did you make the lime topping? Is it egg yolks, lime juice, butter, sugar and cornflour like you'd use for a meringue?

    I always have a heap of limes here and would like something a bit less sickly than the caramel one next time around.



  • Registered Users, Registered Users 2 Posts: 1,402 ✭✭✭eeepaulo


    The side looked really inconsistent in the tin, it looked good after it came out, it was lovely to eat, but I'd prefer less tbh.

    6 limes from Lidl juiced and zested. Made it up to 225ml with water. Lidl gelatine 2 sheets. Sugar to taste, probably 1-2 tablespoons. Let it cool then poured on a few hours after cheesecake set

    Edit it's only a 7.5" spring form tin so adjust for bigger



  • Registered Users, Registered Users 2 Posts: 17,589 ✭✭✭✭the beer revolu


    You could always strain out the zest after infusing. (whether in the topping or in the cheese mixture).



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  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    Bad crop of cooking apples this year, they seem to crop well every two years, like my other fruit trees. Anyway, last 4 cookers…….not properly latticed but hey……it’s not Hollywood judging 😀



  • Registered Users, Registered Users 2 Posts: 8,680 ✭✭✭con747


    The last of mine as well.

    Don't expect anything from life, just be grateful to be alive.



  • Registered Users, Registered Users 2 Posts: 3,684 ✭✭✭Fionn1952


    In fairness, about 75% of the time I'm too lazy to do a lattice top at all.....and of the 25% I'm not, about 75% of that time I'm too lazy to make it a proper lattice and do this too.

    Looks a lovely pie.

    The in-law's trees are heaving this year so I'm working my way through an awful lot of apples but haven't taken any photos yet. I'm sure I'll do something with them over the weekend again though.



  • Registered Users, Registered Users 2 Posts: 1,008 ✭✭✭reap-a-rat


    For all the people with apples coming out yer ears, I love to do an apple crumble cake. I thought I was using a Nigella recipe but this one I think is pretty similar but I play fast and loose with them so feel free to use your own favoured cake mix recipe and crumble topping recipe (I'm not at home to share my own version!). It's just the right change from either a pie or a crumble and you can go to town on adding apple slices and cinnamon and there's never too much (in my opinion!).

    There's also lovely apple, cinnamon and walnut muffins (I do think that's a Nigella one) but I never use the oil, I just melt butter instead which makes them absolutely devine.

    I love an apple treat so well jealous of everyone here trying to use up apples!

    Oh I also saw something akin to an apple-y millionaires shortbread recently, a shortbread layer, a stewed apple layer and a crumble layer. Looked delicious and something I'll definitely try to do whenever I get back to baking.



  • Registered Users, Registered Users 2 Posts: 3,438 ✭✭✭phormium


    I actually do that shortbread/apple/crumble thingy fairly regularly. I make it in an 8" square tin so I often freeze some stewed apple in the tin in a layer then take it out and wrap it up and when I want to make the recipe I can just pop the frozen layer of apple on the shortbread base and add the crumble. Handy as it's easy store a few slabs of the frozen apple in the freezer.



  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    “Biscoff Cheesecake”, half going in freezer and not immediately on hips 😀. It came up on my “feed” last week, never heard of it. Nice though. Have to adjust recipe because base is too thick, 7”/18cm. tin, 200g biscuit and 80 butter.



  • Registered Users, Registered Users 2 Posts: 3,684 ✭✭✭Fionn1952


    Couple of quick apple crumbles ready for the oven. Nothing elaborate at this time of a Tuesday morning before starting work!



  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    So, for the soda bread, I dropped 100ml. off the buttermilk. Made a big difference in the handling, before too sloppy, now, grand. 800ml down to 700ml. So happy 😀.

    Sliced for the freezer.

    Post edited by Planet X on


  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    Tea Loaf, first time…..brill 😀



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  • Registered Users, Registered Users 2 Posts: 3,438 ✭✭✭phormium


    Love a nice tea loaf, can't beat it with good slather of butter and hot tea!



  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    Buttered it was……..albeit……not quiet cooled down, just couldn’t wait 😀😀



  • Registered Users, Registered Users 2 Posts: 3,684 ✭✭✭Fionn1952


    Tea loaf and soda breads up above put me in the mood for a classic my mother used to make, so I've just taken two treacle and Guinness loaves out of the oven a short while ago.

    Hopefully they'll taste half as good as my Ma's.



  • Registered Users, Registered Users 2 Posts: 13,428 ✭✭✭✭The Nal


    Did one recently and still having the problem of it crumbling/falling apart when cutting it.



  • Registered Users, Registered Users 2 Posts: 3,684 ✭✭✭Fionn1952


    I make a very wet dough, almost more like a batter. Too much flour can leave it very crumbly; I'm using 500ml buttermilk and 250ml Guinness for 550g wholemeal, 200g plain flour and 50g oats. (Along with 250g treacle, 75g butter, a teaspoon of salt and 1.5 tsp of baking soda). My dough looks like this, so that's why I bake in loaf tins.

    I also bake at a lower temperature (150°C fan assisted) so the crust isn't as firm as my usual soda and you're not wooling the inside apart trying to hack through the crust.

    No idea if that's any help to you?



  • Registered Users, Registered Users 2 Posts: 13,428 ✭✭✭✭The Nal


    Great help thank you. I'm not using near that amount of buttermilk. I think thats the problem. Too dry.

    Will have another go at the weekend and report back!



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  • Registered Users, Registered Users 2 Posts: 212 ✭✭Jayisplay


    Hi just wondering I have a carton of buttermilk 2 days out of date unopened , would this be OK to use today

    Mod edit: no food safety advice to be requested or given on this site. Thanks. Mystery Egg

    Post edited by [Deleted User] on


  • Registered Users, Registered Users 2 Posts: 212 ✭✭Jayisplay


    And also I don't really use boards but want to start again , how do I follow this thread seems like a good group as.im big into baking at the moment.



  • Registered Users, Registered Users 2 Posts: 212 ✭✭Jayisplay


    Do you have a recipe for this please



  • Moderators, Social & Fun Moderators, Regional East Moderators, Regional North West Moderators Posts: 12,610 Mod ✭✭✭✭miamee


    If you are on your mobile, go to the top of the thread and tap on the star. If you are on a PC or laptop, go to the top of the thread and tap on the Bookmark icon, that should do it



  • Registered Users, Registered Users 2 Posts: 3,326 ✭✭✭MacDanger


    Post edited by [Deleted User] on


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  • Registered Users, Registered Users 2 Posts: 3,438 ✭✭✭phormium


    You can actually freeze surplus buttermilk for another day but I usually use it up within about a month of opening so don't bother but if you're iffy about dates and the like then it's a good option.

    Food safety advice deleted. Mystery Egg.

    Post edited by [Deleted User] on


  • Posts: 0 [Deleted User]


    Once you respond to a thread it is added to the list of threads you follow



  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    I always freeze surplus buttermilk. Zero waste. Take it out he night before use to bring it up to room temperature.



  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    Shortbread Biscuits. First time, tricky enough but taste deadly! 😀



  • Registered Users, Registered Users 2 Posts: 7,101 ✭✭✭sporina




  • Registered Users, Registered Users 2 Posts: 3,684 ✭✭✭Fionn1952


    I've never managed to make a bit of shortbread LOOK good, but I bet that tasted fantastic.



  • Registered Users, Registered Users 2 Posts: 702 ✭✭✭Raichų


    can do the same w/ milk or cream but of course you cannot whip the cream anymore!!



  • Registered Users, Registered Users 2 Posts: 702 ✭✭✭Raichų


    sorry if it’s classed as “food safety advice”, I would consider this just good practice but;

    I would never ever ever ever ever ever ever ever ever ever ever use an out of date dairy product. Just not happening. As a young lad I drank an expired yogurt drink and was never so sick in my life before or since. 🤣



  • Registered Users, Registered Users 2 Posts: 17,589 ✭✭✭✭the beer revolu


    You can freeze whipped cream in portions and use from frozen.



  • Registered Users, Registered Users 2 Posts: 7,101 ✭✭✭sporina


    made some Guinness and treacle brown bread today - was a bit too sweet, but was very happy with the crumb texture



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  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    Banoffee

    4 mile run in the morning 😀



  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    I suppose you can’t call them “Fairy Cakes” any more……..😀😀




  • Registered Users, Registered Users 2 Posts: 113 ✭✭LJ3103


    Which recipe did you use?



  • Registered Users, Registered Users 2 Posts: 113 ✭✭LJ3103


    Which recipe did you use?



  • Registered Users, Registered Users 2 Posts: 7,101 ✭✭✭sporina




  • Registered Users, Registered Users 2 Posts: 17,589 ✭✭✭✭the beer revolu


    Don't fairy cakes have wings? (like butterfly cakes - same thing, perhaps?)

    edit: I checked and fairy cakes are synonymous with cup cakes and queen cakes. It's only butterfly cakes have the wings.

    The above are definitely fairy cakes!



  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X




  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    175 self raising

    150 caster

    3 eggs.

    1tsp baking powder, vanilla etc



  • Moderators, Recreation & Hobbies Moderators Posts: 4,073 Mod ✭✭✭✭Planet X


    12 Pasteis de Nata took a hammering after they came out of the oven 😀



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  • Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 77,670 Mod ✭✭✭✭New Home


    Butternut squash rolls. I would have loved to add raisins but I had none. I used a cake springform for the first batch and a pyrex dish for the second 'cause that was the best I could do with my countertop combi oven (thank you, Lidl). I let the first batch brown a tad too much.

    To die for with some butter, a drizzle of honey and a sprinkle of cinnamon or nutmeg. I'll add some spices or aromas (lemon peel, vanilla, etc) in the dough, next time.



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