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Lemon Berry Gateau

Celebrate summer with this rich and creamy gateau

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Strawberry Lemonade Cheesecake Bars

Delicious bite-sized cheesecakes

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Mont Blanc

Try this Japanese chestnut cream cake

peach bundt cake

P&P Darcy little teapot
Posted on 09/23/2015 by ringsandcoffee
My spectacular baking fail.
On Sunday, I suddenly wanted this cake:, which I've made once before. Oranges are coming into season, and the last time I made it, the oranges I used were not terribly ripe or juicy. It still came out okay, as far as I remember. This time around, the bitter taste from the pith overpowered the cake, and not even a ton of glaze could save it. The texture of that cake was also too dense for my liking. The cake also stuck to the pan when it came out. Though I managed to get the stuck part out in one piece, it didn't fit back in like a puzzle piece. Add this to the rather dry and flavorless red velvet bundt from 2 weeks ago, and I was determined to have something come out well.

Baking win.
When I bought the oranges, peaches were also on sale, so I thought maybe they would work in a cake. Oh, they worked well. I adapted the orange cake recipe and made sure to grease AND flour the pan this time, and success! Seriously yummy cake was the result. Doubling the leavening really helped the texture, I believe. The extracts were added on a whim, but really work.

Whole Peach Cake (adapted from here)

1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 1/2 cups peach puree (see below)
1 tsp orange extract
1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 1/2 cups all purpose flour

peach puree: Remove the pits from and roughly chop 3-4 peaches. In a food processor, puree the peaches, along with the juice of one lemon, until no chunks are left. You will need 1 1/2 cups of this. Save the remaining puree for smoothies, or eat it with a spoon. :) I did not peel the peaches, because I am lazy and ain't nobody got time for that. The flecks of peel ended up turning green in the baked cake, but it tastes fine.

Preheat oven to 325*F and grease and flour your bundt pan.

Cream butter and sugar until fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in the peach puree and extracts. The batter may break (look curdled), but it will be fine once the flour is added. Add the baking powder, baking soda, salt, and flour, and mix until combined, scraping down the sides of the bowl as needed. The batter will be quite thick. Pour into the prepared bundt pan, and smooth the surface with a rubber spatula.
Bake 50-55 minutes or until a toothpick comes out clean. Let the cake rest in the pan 15 minutes, then turn onto a rack to cool. Glaze if desired, but it doesn't really need it.

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I don’t know about you but I adore strawberry desserts. As soon as the berry season starts, I take best advantage of it. Great ladies from Make My Cake Patisserie shared with me a recipe of perfect summer dessert. This dessert, strawberry galettes will almond cream, will for sure be a real gem of your summer dessert menu. And almond cream gives it a nice flavour and taste.

Read the recipe here

Trying to recreate a cookie recipe

Posted on 07/07/2015 by ringsandcoffee
While in England, I found these delicious cookies.

I brought 2 packages home with me, and have already eaten one. I want to try recreating them, but they have 3 ingredients I've never used in any cookie recipe: glucose syrup, cornflour and dried skimmed milk. A little research told me that glucose syrup = corn syrup, and cornflour is what the Brits call cornstarch. I just bought some powdered milk.

The ingredients list is as follows: flour, dried cranberries, sugar, butter, corn syrup, cornstarch, dried milk, baking soda, salt, and orange flavoring.

My question for you is how much corn syrup, milk powder, and cornstarch to use? It seems like the normal dough base that would use 2 sticks of butter, 1 1/2 cups sugar, etc.


Gluten free bread dough

Posted on 06/28/2015 by thebarkingdog
Google "Gluten free bread that doesn't suck" You will find this website

This is the best recipe I have found so far, if anyone has a better one please share!
So yesterday I made this and baked it in a 9X12 silicone cake pan then I cut it into hot dog and hamburger buns, it's the right thickness for this. square and rectangle shaped buns. Would also be good for sub sandwiches too.
In some countries, you can now find gluten-free pizza bases in health shops or even supermarkets. They are great, but do you know what's even greater? Making your own gluten-free pizza from scratch. And it doesn't even take that long! This is a recipe for a vegetarian pizza using ground chickpea flour (also called garbanzo bean flour). Of course you can top your pizza with whatever you like, many different versions possible, so just go ahead and experiment! You can find the recipe and more photos here.

Vegetarian chickpea flour pizza (gluten-free) 2

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So easy to make, yet so delicious, these swirls are some of my favourite bakes. I've used apples to give them a fruity touch, but you can omit them (or chose other fruit). Perfect to have for tea time or take with you on a picnic! You can find the recipe and more photos here.

Glutenfree white dark chocolate apple swirls 1
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Hi there,

Granola & breakfast sausages are probably the only two things I still don't make myself - and ... it should be easy to make granola, right?

I'm looking for recommendations for granola recipies, as well as any tips & trick. If (homemade) granola can be said to run on a spectrum from brickle-like on one end to shortbread-like on the other, my preference is for something shortbready.


New with a question

Posted on 06/02/2015 by little_dende
Hello! I am new here and I don't see a set of rules, so I hope this type of question post is ok.
I am trying to figure out how this bread is made:
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If there is anyone out there who might know a trick or two about this, I would be so incredibly grateful! :)
Originally posted by ellawhitee at Dinosaur baby t-rex volcano birthday cake
Dinosaur baby t-rex volcano birthday cake

Want to see more yummy cakes? Check out our blog.
"Strawberry jalapeno - gross!" you say? I say, "Try it, you might like it." I was right there with you. I know it's not a new combination, but still one I faced with trepidation myself.

We're having a potluck tomorrow. Any reason to overeat, my office will take. Anyway, I was commissioned to make these, given two ingredients and a puppy dog look: strawberry puree and jalapeno lime vodka. Challenge accepted!

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I think the person who asked for these is going to want to run away to Vegas with me.
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