Hummingbird Bakery Books – You Need Them All.

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I have just discovered that I am missing a Hummingbird Bakery cookbook from my collection. Don’t worry, I have fixed things and ordered Home Sweet Home.

These books are the most amazing, mine are full of bookmarks. Everything I cook comes out fabulous and they are an enjoyment just to look at when you need to feel happy. My one regret from my last trip back to the UK was that I didn’t go to the actual bakery when I was in London. Next time I will make it top of my list.

My most recent bakes have been very successful, if I do say so myself.

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Yesterday, I made the Brooklyn Blackout Cake from The Hummingbird Bakery Cookbook (p 54) and it saw off my grumps and was a bit of a challenge. I enjoyed every moment of making it and eating it. It is the kind of cake I would be happy to pay too much for a slice of.

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A couple of weeks ago I also made the Butterscotch Pecan Cheesecake from Cake Days (p174). I did reduce the cheese layer and did 2/3 of the original recipe. I kept the amount of base, nuts and delicious butterscotch layer the same. It was so very good and my friends were all impressed.

So, off you go…… buy them all. I am not going to blog the recipes because you need these beauties in your life.

 

Accidental flapjack kept the Mr happy

imageMr Muffin has always loved a proper UK flapjack. I have tried many recipes to get it just right and failed. This one was supposed to be a version of ginger crunch, that didn’t happen and the ideal flapjack was found.

150g butter
3 Tbsp golden syrup
¾ cup brown sugar
¾ cup thread coconut
1 ½ cups rolled oats
¾ cup flour
2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
Preheat oven to 200c
Melt butter, golden syrup and sugar in a large pan
Mix remaining base ingredients
Press into a 20cm x 30cm slice tin lined with non-stick baking paper
Bake for 20 minutes, until firm to touch.

A productive Monday- Caramel Oaty Slice and Swiss roll



Yesterday I had one of those productive mornings. Turned cheap good quality mince into chilli and savoury mince ( Bolognaise type), made a Swiss roll and more, yes more forgotten cookies. Miss pointed out that in the house we currently have caramel oat slice, forgotten cookies and Swiss roll, I think she was trying to hint at a bit of a baking excess. I am giving the forgotten cookies away. Oh, they were Cadbury Rocky Road ones and rather yum.


As it was Mr Muffins birthday on Monday he got two treats the caramel oat slice on Friday and  the Swiss roll on Monday. Both were fab. I liked the oat slice (calling it that makes it seem healthier) as it was done just on one bake, some recipes call for the base to be cooked seperate, way to faffy for me.

The recipe was from April/May 2011 Foodtown Mag on p125 
 
The Lily Pad Cafe’s caramel oaty slice
 
Base
1cup flour
1/2 cup each SR flour, desiccated coconut
1 1/2 c quick cook rolled oats
1 egg lightly beaten
150 g butter, melted
 
Filling
100g butter, melted
395 g can sweetened condensed milk
2 tble spoons golden syrup
1/2 tsp Vanilla essence
 
Oven 180
Line 30 x20 slice pan with baking paper
 
Prepare filling first
Combine all filling ingredients in a saucepan and stir over a low heat until the mixture is thick.
(took a good while and lots of stirring)
Leave to cool slightly
 
to make base
Place all dry ingredients in a bowl, combine.
Add egg and butter, mix well.
Press 3/4 into tin
 
Pour filling over the base and then sprinkle with remaining base mix
Cook for about 30 mins or until golden brown. It may be wobbly but will set as it cools.
 
 
 
 
Swiss Roll
I used the egg method sponge cake recipe, it is a good one to have on hand (or head).
 
Weigh eggs in their shell, I used 2. Measure all other ingredients the same as this weight.
 
Ingredients
softened butter
caster sugar
eggs
SR flour
1 tsp baking powder
splash of milk to make batter spreadable
Jam mixed with a little warm water to make it easy to spread.
 
 
 
Oven 180
Line a Swiss roll tin with baking paper
Cream butter and sugar
Add eggs one at a time beating in between
Add flour and baking powder and beat in
Add milk until batter is spreadable
Spread mixture evenly around tin
Bake for around 15 mins or until sponge springs back at your touch.
 
 
 
As soon as you remove from the oven tip on to a clean tea towel, remove baking paper and roll.
Leave to cool wrapped in tea towel
Carefully unroll spread jam over and roll back up without the tea towel
 
 

Chocolate Chip Slice

 

 

125g butter
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/2 cup chocolate chips (add more, i do)

preheat oven to 180
beat butter and sugars until pale and creamy, add egg and whip well.
mix in flour and baking soda and chocolate chips, stir until well combined, turn into lined slice tray (mine is 20×20 i think) and bake for 15 mins (this is a lie, i usually do it for about 20-25).

don’t skewer test it, it won’t set, it is kind of fudgy like a brownie. once i cooked it until it was totally done and it was dry and gross.

icing:
50g soft butter
125g icing sugar
1/4 c cocoa
cream or milk to mix

whip together until icing is a consistency of your liking, spread over the top.
i like it with a thin icing, but you could double it if you wanted (use 1/3 c cocoa not 1/2). throw some choc chips on the top if you want. also freezes well.

Chocolate cornflake slice

1 cup cornflakes
1 cup self-raising flour
1 cup desiccated coconut
¾ cup brown sugar, firmly packed
150g butter, melted

Optional- 1tbsp of Cocoa powder

CHOCOLATE ICING
1 cup icing sugar
2 tbsp cocoa powder
2-3 tbsp milk
Hundreds-and-thousands, to decorate

1. Heat oven to 180°C. Grease a 17 x 27cm slice tin and line with non-stick baking paper, leaving an overhang on all sides.
2. Place all ingredients in a bowl and stir to combine. Press mixture into prepared tin and smooth the surface ( I sometimes add a table spoon of cocoa).

3. Bake for 25 minutes or until firm and golden brown. Remove to cool in the tin and ice once cold.
4. To make icing, sift icing sugar and cocoa into a bowl. Blend in just enough milk to form a flowing icing. Spread icing over slice and decorate with hundreds-and-thousands.