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Baked anything tasty lately?
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They're pure butter. About 30% of the brioche dough by weight, and then more in the fillingMichellenman wrote: »Unreal tree!! They look so buttery
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Stargazer7 wrote: »Did you just make a citrus curd and then fold the passionfruit through or just add the whole fruit into the ingredients Cornelius Crow?
Side note but no matter how lovely a dessert is, passionfruit always looks like something from an alien planet to me:pac: But it doesn't stop it tasting delicious!
Scooped the contents of six passionfruits into a sieve over a bowl and squeezed out the juice by pressing the seeds and flesh with the back of a spoon, added the juice of a lemon.
In another bowl I beat 150g sugar, two whole eggs and the yolk of a third.
Melted 150g butter in a saucepan on a low heat, added the egg and sugar mix, then the fruit juice and stirred until thick. Those measurements made enough for a very generous covering on the cake (then topped with the left-over seeds which also remind me a little of frog spawn so I know what you mean ) and filled a medium sized jar which I gave as a gift to a friend... oh and I ate a few spoonfuls too. For quality control, like 0 -
Cornelius Crow wrote: »Scooped the contents of six passionfruits into a sieve over a bowl and squeezed out the juice by pressing the seeds and flesh with the back of a spoon, added the juice of a lemon.
In another bowl I beat 150g sugar, two whole eggs and the yolk of a third.
Melted 150g butter in a saucepan on a low heat, added the egg and sugar mix, then the fruit juice and stirred until thick. Those measurements made enough for a very generous covering on the cake (then topped with the left-over seeds which also remind me a little of frog spawn so I know what you mean ) and filled a medium sized jar which I gave as a gift to a friend... oh and I ate a few spoonfuls too. For quality control, like
Stellar work..you have to do the quality control - it's essential!;)0 -
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Edd Kimber put this up on YouTube a couple of weeks ago and all I've wanted to do since is bake it https://www.youtube.com/watch?v=8E7opgD0ic4&t=
Rare I'll use other peoples recipes for anything other than ideas but I wanted to give this whole thing a try as it looked amazing and seemed so quick to throw together (it was)
Chocolate sheet cake with chocolate caramel ganache and topped with dark chocolate chunks and choc caramel shavings.
Second image is too big for forum so added as attachment only...
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Something called 'Lemon brownies' or 'Lemonies' appeared on my Facebook feed last week. What sort of sorcery is this I thought, so I googled it and all the recipes where all in cups :rolleyes:
So google thought me it was just like a fudgey lemon cake...so I decided to just adapt my fudgey white choc blondies and add lemon juice instead of white chocolate.
Result...not really as fudgey as I wanted could use less flour and more butter to get there and just a lemon tray bake really...but lets call these RacoonQueen's Lemonies anyway
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Was a busy weekend! Some things went well...others not so great!
Made lemon cupcakes after finding lemon extract in Dunnes. Broke out the new piping kit and pretty happy with the result all round.
And then I got very ambitious. Had seen the marble glazing technique , but was thinking of starting smaller // didn't want to be making an entire cake, so found Galaxy Mousse Cakes: https://www.sugarhero.com/galaxy-mousse-cakes/ . Tried to make brownie cupcakes in small cases rather than a full brownie and cutting. Unfortunately, they caved in. Mousse turned out well, but mold not right for this idea - hard to get out with all the detail in tact and there's a point coming through the middle (should have cut cupcakes around this but they were already on the meager side), which would also hold a lot of icing I imagine.
Did have leftover mousse, "brownie" mix (which I just lamped onto a pan much too big for it), and icing, so now have brownie sandwiches and mousse
🤪
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My local Supervalu recently started an 'American Food' section. Which had peanut butter chips in it. So I went down specifically to get them. Specifically so I could make peanut butter chip cookies
I put in dark choc chips and peanut butter chips and tbh the taste of peanut butter aint that strong. Could do with more of them within the mix or just dumped on top when putting them in the oven so they come out on top of the cookie. €3 for 283g of peanutbutter chips so doesn't work out a whole load more expensive than buying own brand choc chips.
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Not sure if this counts as baking...
First attempt at making wholemeal flatbreads / roti.
Not too bad, just wholemeal flour and water. But they weren't soft enough to use as a wrap.
Must try again with yoghurt. Would baking powder help them bubble up?0
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