Somewhere Over The Kitchen13. November 2013
These photos and recipes come from a blog called Somewhere Over The Kitchen, it’s run by a lady named Beatrix and she loves to cook, bake and then take photographs of her labour. I only discovered this site today and even though it doesn’t have pages and pages of things on it yet, what it does have makes me want to hold Beatrix hostage in my house until she’s made every last thing she’s taken photos of. If these things taste as good as they look, then I’m excited to make some of them.
All recipe links are below the photos.
Brown ale ice-cream
Strawberry cake with chocolate & salted mousse and almond sponge
Let them eat cake and by them I mean me.12. August 2013
I’m always collecting recipes for new baked goods, I hardly ever get around to most of them because this thing called time is sometimes scarce, but I still like collecting them because one day I feel like I will make some of them, especially the Peanut Butter and Chocolate Hi-Hat Cupcakes directly below – damn they’re like evil fat devils calling out me, I know I should look away, but I can’t.
All recipe links are below the respective photos. Happy looking and if you’re baking, then happy baking too.
Homemade Almond Joys - almonds, coconut and dark chocolate
Chocolate cupcakes with Nutella cloud frosting
Orange Cupcakes with Sweetened Condensed Frosting
Lemon Pudding with Blueberry Compote
Almond Butter Cupcakes With Mocha Buttercream
Chocolate Fudge Marshmallow Cupcakes
Chocolate Cupcakes with Best Chocolate Sour Cream Frosting
Maple Cupcakes with Cinnamon Greek Yogurt Pastry Cream
I have been wanting to try out this specific recipe for a while now and yesterday I was presented with the perfect opportunity to whip out the bananas and get this thing made. It is a bit of a time consuming pie to make because you have to wait for things like the custard and the base to cool and that takes a while, but it’s worth it in the end. This banana cream, chocolate, custard extravagancer went down a treat last night at a friend’s house. I’ll definitely be making it again, but next time I’ll change 2 things and they are 1. I’m going to make the crust a bit thinner, it was a bit thick for my liking and 2. I’m going to bake the crust for a little less time, I found it to be a little to hard.
This recipe calls for you to make the custard from scratch, but I must warn you, it’s flipping delicious so try not eat half of it before it goes into the actual pie and by pie, I don’t mean your pie-hole.
The original recipe for this pie can be found here, I substituted cardamon for cinnamon because I didn’t have any, but it came out nicely anyway.
Banana Cream Pie with Dark Chocolate Ganache & Vanilla Custard
2 cups graham cracker crumbs
3 tablespoons sugar
113 grams oft unsalted butter
1 teaspoon salt
1/3 cup sugar
1/4 cup brown sugar, packed
1/3 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 large egg yolks
1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, cold and chopped roughly
1/2 cup semi sweet and dark chocolate pieces (±180grams)
1 cup, plus 3 tablespoons heavy whipping cream
1 tablespoon, plus 1 teaspoon sugar
1 teaspoon vanilla extract
Preheat oven to 350 F
In a standing mixer or with a hand mixer, combine crust ingredients until a unified dough forms. Press the crust into a lightly greased 9 inch (at least 1 inch deep) tart pan with removable bottom. Chill in fridge for 30 minutes, then bake for 10 mins (i’m going to bake it for a little less time next time around), until golden brown and set. Let it cool completely.
Prepare an ice bath. Off heat, whisk sugars, cornstarch, and salt in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Scrape in seeds from vanilla bean and add the vanilla bean. Whisk over medium-high heat until custard thickens and simmers (but doesn’t boil!), about 5-10 minutes. Remove from heat. Whisk in cinnamon and unsalted butter bit by bit. Discard vanilla bean. Transfer custard to large bowl over the ice bath; cool completely, whisking occasionally, about 1 hour.
Stir custard to loosen, if necessary. In a double boiler or a small pot over low heat, melt the chocolate and add the 3 tablespoons of heavy cream. Pour the melted chocolate over the entire crust, smoothing with a spatula. Cut 2 or 3 bananas into 1/4-inch slices and layer across the crust. Cover with custard, smoothing it into an even layer. Whisk together the cream, 1 teaspoon of sugar, and vanilla until soft peaks form. Using a small spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
Just before serving, cut 3 or 4 bananas into 1/4-inch slices, lengthwise. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream. Sprinkle with sugar and burn top with a butane torch (Or briefly broil in the oven. Careful though, you don’t want to melt the whipped cream).
New sweater and some cinnamon roll muffins.26. June 2013
This morning I pulled on my new (quilt-like) sweater, which I’m really liking, thanks Topshop and I decided to try bake cinnabon, type muffin things. I have never made these before because every recipe I look up needs yeast then you have to wait like 4 hours for it to rise blah blah blah. I hate recipes that make you wait in-between for stuff like rising dough. When I decide that I want to make something I want to make it there and then. Know what I mean?
Anyway this particular recipe didn’t call for any yeast and so I dived right in. They were quick and easy to make BUT I’m not convinced by the taste of them, I think they came out a bit doughy and I’m not sure if it’s because I over kneaded or under-kneaded them, does anyone have any insight on this? They tasted nice and cinnamony, but they could of been softer and lighter, maybe I didn’t roll the dough out thin enough, who knows.
I really want to be able to make these, do any of you have a cool chelsea bun/cinnabon recipes that you are willing to share with me? Anna-Belle has passed on her mom’s recipe, which I’m still going to try, but I’m open to any more if they’re good.
Here is this recipe if you want to give it a whirl, I got it off The Baker Chick:
- 1 cup buttermilk
- 1/2 cup brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1 egg
- 3 cups flour plus more for dusting
- 2 tbsp. butter, room temperature
- 2/3 cups brown sugar
- 3/4 tsp. ground cinnamon
- 1 cup powdered sugar
- 2-3 tbsp. milk or cream
- Preheat oven to 375° F.
- Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Mix together with a fork. Add the flour. Stir until thoroughly combined with a large spoon – do not over mix!
- Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.
- Roll the dough into a log and stretch slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.
- Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.
- Drizzle with icing (if using) when cool.