Sorry about the lack of posts. I’ve been suuuper busy but i’ve now finished my diploma, which means lots of baking from now on! I’m so glad all the work is over, I put in an awful lot of effort so lets just hope it pays off. Fingers crossed.
So. Whoopies?! I’ve often heard of these, yet never really thought much about it until last months Sainsbury’s Magazine, where the whoopie graced the cover. Apparently they were invented by the Amish community, and are named by the children opening up their lunchboxes and exclaiming “Whoopie!” when they see what’s inside. I think thats kinda fun.
These are absolutely yummy, and a twist on the cupcake. Also the addition of melted marshmallows in the icing gives it a different texture, in a totally good way. These are easily adaptable; I’ve made almond whoopies with almond extract and ground almond. You could add nuts, chocolate, fruit… much like adapting any cake recipe.
Times are busy at the moment, I’m cooking but I have no time to write here, which makes me sad. I try though, I try. This is a tasty tasty dish, and so easy to make. I’m a fan of all the ingredients in this, and being vegetarian friendly definately helps.
Of course, a bit of meat could easily be added to this! Don’t ask me what though, I wouldn’t have a clue. But if you’re a fan of the meat, don’t be put of this dish because of the lack of it. The stickyness of the rice along with the egg, ginger, garlic and leeks (don’t forget the spring onions too!) makes it so moreish – It made me go back for seconds thirds.
I’ve been a very busy little bee lately, as I’ve taken slightly too much work on for myself for my final major project (for my diploma). At the moment I do not have much time to cook and bake, which makes me sad. Very sad. Luckily for you I’ve scheduled some ready-made posts for the next few weeks. Yay!
The weekend is baking and cooking time- my “rest” time. These are my favourite cupcakes. I feel that vanilla cupcakes with no filling need to be amazing. They need to have the perfect taste and the perfect texture and the perfect consistency. These are just that. I found them last year, and whenever I need to make a quick and easy cupcake this is what I bake.
The frosting is from the same article but difference recipe. It’s good. Very good. I like sweet frostings, so for those of you who do not have a sweet tooth (you shouldn’t really be eating cupcakes then, should you?!) you might want to make a different icing, or miss it out altogether, as the cupcake is good enough to eat by itself.
Quiche… I’m not always a fan. I was always given the store-bought type, which had a funny texture… I didn’t care for it much (sorry, mum). I don’t think I’ve actually had quiche for about 10 years. But when I saw this recipe on Quinn’s Baking Diary my mouth drooled.
It was the tomatoes. Definately. I love a tomato (in fact, I tried “sundream” tomatoes today… amazing). but the whole thing is totally easy to make and has a lot of flavour. Best eaten straight from the oven of course!!
Almonds, marzipan… I think it’s all good. When I found this old post on Smitten Kitchen I knew I wanted to try it as soon as possible. Taking a peek at the ingredients I realised it was going to be easy peasy… it is!
I think this recipe tasted even better than any store-bought-rolled-out stuff. The melted chocolate is a lovely addition, but the recipe is strong enough to eat by itself. I don’t know how long these will stay okay to eat- mine were gone by the next day! But I’m sure they would stay fine in the fridge for a week or so.
A word to the wise, before I start this post. When using puff-pastry, remember to defrost the pastry before you get going. I forgot. I thought “oh well, i’ll run it under some hot water and it will be fine”… It looked fine, but when it went in the oven I could see that something was wrong. Yes, the water stuck the pastry together and it didn’t… Puff. It was thin, and it would have been so much more amazing if it had been puffy and light. So, I’m sure you won’t make the same mistake I did. Not that you would do such a silly thing anyway…
Gallettes. I’m a big fan of them, as you can do so much with a gallette, and it’s so simple. Roll out the pastry and top it with anything you like basically. This combination is my new favourite, and I had to share it. And look how pretty and colourful they look! They smell as good as they look.
Gallettes can be eaten as a starter, or as a main dish with some sort of salad or wedges alongside them. I also eat mine as a snack, warmed up the next day. Easy to store in the fridge (depending on your toppings), or roll out as much pastry as you want, when you want it.
This weekend has been a bank-holiday-baking-weekend! I’ve been taking breaks between copious amounts of work to take my mind of things, and therefore have been VERY pro-active in baking. Firstly, I made Smitten Kitchen’s Homemade pop tarts which were posted there earlier this week. I haven’t posted them on here however, because I did not adapt the recipe (no need to, they are A-MAZ-ING) and I demand you to go and make your own pop tarts. Go, go!
But this post is about a little cake called St. louis Gooey Butter Cake which came to my attention a while ago. As soon as I saw it, I knew it would be my cuppa tea because I love gooey, I love butter, and I love cake. So what could go wrong?! And It lives up to its name too, it’s very VERY tasty. Living in England, I’ve never seen this cake before in my life, nor have I heard of it, and it needs to be both seen and heard.