butter

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Cranberry Flapjacks

Published December 17, 2015 by Daisy Cake Company

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Haven’t got much time this winter? Christmas is coming and its all go, go, go…..but you need something home-baked to get you through it all. Take a small break from all that Christmas planning………

Looking for an easy but scrummy recipe to bake? Then this recipe is perfect for you!

Our delicious Cranberry Flapjacks are quick and easy to make and perfect if you haven’t got much time on your hands. They are packed with juicy dried cranberries and baked to perfection.

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Cranberry Flapjacks

Ingredients:

110g Brown Sugar

110g Butter

1 Large Tbsp Golden Syrup

285g Porridge Oats

100g Dried Cranberries (or any other dried fruit you fancy – chopped dates are also a great option)

Splash of Milk

Method:

Pre-heat your oven to 170c◦/ 150c◦ fan/ Gas Mark 3.  Prepare your tin by greasing with butter and lining with parchment paper.

In a microwaveable bowl measure put your  Brown Sugar and Butter, and place in the microwave for 1 minute (with intervals of 30 seconds) or until the butter has melted and mixed into one mixture.

Into the same bowl, mix in the large table-spoon of Golden Syrup, after having done this pour in your correctly measured out porridge oats and mix thoroughly by hand until all the oats are covered. When finished mixing the oats into the mixture, add your cranberries until you think there is an even spread throughout your flapjack mixture.

Pour your mixture into the pre-lined tin and bake for 15-20 minutes, or until the top starts to go slightly golden brown.

Once taken out of the oven allow to cool before you remove from the tin, doing this will allow the flapjack to harden which will make it easier for you to cut. Once fully cooled cut into slices, usually we get 8 slices, but depending on how big or how small you like your slices, cut to your preferred size.

Recipe written by Sammie and Melissa of The Daisy Cake Company

 

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Lemon Crumble Bars

Published July 18, 2012 by Daisy Cake Company

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If you live in the UK, There are 2 things you can’t have failed to have noticed this summer:

1. The Olympics are nearly upon us – yep, London 2012 will be opening in just a weeks time.
2. It hasn’t stopped raining for what seems like forever!!

Firstly the Olympics. Personally I’m very excited. We get TV Olympic coverage at a time of day I’m not in bed, sleeping. But then I don’t live near the Olympic Village. I do however, have a ‘proper’ job at a big Dance Shoe Company, and the factory and offices are based in Hackney.

Oh…. My…. Life…..how much things have changed in the area!!

Most of the staff live in the local vicinity and have had varying degrees of inconvenience with a few added bonuses. But I think the most interesting story I heard this week was how all the helicopters carrying the security troops make the TV satellite dishes shake so much the local residents keep loosing reception.

The company I work for are proud to be involved in the Olympics, but as we’re not ‘official’ sponsors I can’t tell you exactly how we are involved….which as the Marketing Manager is UBER annoying!!

Anyway, onto my second point…..RAIN!!!! Seriously, how much water does the sky hold? On April 5th a hosepipe ban came into force in our area, and, you guessed it, it hasn’t stopped raining since!

I’m not kidding!!

Whilst America is sweltering in ridiculous heat, the UK has drowned!!!!!!

There is one thing you can rely on with the British weather at the moment, and that is that you’re going to get wet at some point during the day! Do not leave the house without an umbrella or waterproof jacket, and preferably a pair of wellies, and in some areas canoes come in handy too!

As a nation we have the collective look of the proverbial ‘drowned rat!’.

But are we down about it? No, we have the Olympics next week, and the pesky Jet Stream that is bringing all this falling water is, apparently, moving North, so the forecast and TV viewing looks positive.

(oh and our hosepipe ban was lifted early, 2 weeks ago. Something to do with the fact that we’ve had the wettest summer EVER)

As there are all sorts of restrictions about using the Olympic rings, I didn’t want to incur the wrath of the IOC by baking something that looked liked them. Therefore, I have rather tenuously devised a baking and blogging schedule that fits with the colours of the five rings.

First up – yellow.

These are what I consider to be comfort food. Exactly what you need on a wet, miserable, cold July day!

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Lemon Crumble Bars

Base and Crumble:
160gms plain flour, sifted
80gms granulated sugar
100gms butter

Filling:
110gms sugar
1 tbspn plain flour
.25 tspn baking powder
1 egg
Juice and grated zest of 1 lemon

Grease a baking tray. I used a 6″ x 4″ foil tray.

Preheat you oven to 130 c, 150c fan, gas mark 3

Place all the base and crumble ingredients into a bowl and mix with an electric mixer until it has the consistency of thick crumbs.

Take one third of the crumbs and squish it into the tray to form a base.

Place all the filling ingredients into a clean bowl and mix until fully combined.

Tip: place the tray onto a baking sheet, as when it’s filled it’s a bit tricky to carry without spilling it.

Pour the filling over the base.

Sprinkle the remaining crumble over the filling. Some will sink in, some will stay on top.

Bake for 30 minutes, or until the top is slightly spongy to touch.

Remove from the oven and leave to cool. (At this point you could, as I did, dig into the crumble and have it as you would any other fruit crumble with ice-cream or custard. However, in order to get bars, you have to resist this temptation)

Once fully cooled its best to pop the crumble into the fridge for at least 30 minutes to set.

Once set cut into bars and devour!

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Diet Cola Cupcakes with Brown Sugar and Cola Frosting

Published June 11, 2012 by Daisy Cake Company

How many times have you gone for a takeaway, ordered a mahoosive burger, a portion of chips and diet drink and then realised how ridiculous your meal looks – lashing of fat, but hold the sugar! But the diet drink makes the burger more angelic…..doesn’t it? That’s you having will power….right?

Well these cupcakes are just like that! And I mean they actually have a diet drink in them, which means you need less sugar (lets forget the butter content eh?)

These cakes came at the end of the Diamond Jubilee weekend, where we had had a house full of guests, some with sore heads in the morning and who were in need of some fizzy caffeine. However, we had an excess of fizzy caffeine left, and before it went flat I decided to do some experimentation.

Quite frankly I have never realised how good Pepsi Max, Brown Sugar and Butter could taste slathered all over a cake made with actual Pepsi Max, and to top it all, I think they’re a bit fizzy too – although that might be my imagination.

Diet Diet Cola Cupcakes with Brown Sugar and Cola Frosting

Cupcakes – makes 6 to 8 Cupcakes
40gms Butter at room temperature
60gms Caster Sugar
1 egg
120gms Sifted Self Raising Flour
120ml Diet Cola (I used Pepsi Max)

Preheat the oven to 180c, 160c fan, gas mark 4. Fill a cupcake tray with cases.

Cream the butter and sugar together until light and fluffy

Add the egg and flour and beat until combined.

Add the Diet Cola and carefully mix in.

Fill each cupcake case 3/4 full and bake for 15-20 minutes (or until a cocktail stick placed in the middle comes out clean)

Once baked remove from the oven and turn out onto a wire rack to cool.

Frosting:
100gms Butter at room temperature
100gms Brown Sugar
200gms Icing Sugar
4tbspns Diet Cola

First put the Diet Cola in a saucepan and boil until it’s reduced in volume to about 1 tbsn. Then put to one side to cool

Cream together the butter and brown sugar in a mixing bowl until light and fluffy.

Gradually mix in the icing sugar (50gms at a time) until you have a stiff consistency that will spread onto a cake. You may not need all of the icing sugar.

Lastly beat in the reduced Diet Cola and your frosting is ready to adorn your cakes.

Chocolate Cream Cheese Butter Bars

Published March 13, 2012 by Daisy Cake Company

This is what you get when 2 worlds collide!

Last year, the people of England (well women mainly) were up in arms when their beloved and quintessentially English chocolate brand Cadburys was sold the the US giant Kraft. Terror hit the country as the worry that a bar of Dairy Milk would somehow change in taste and texture, that a Wispa would would no longer be tiny bubbles joined by light milk chocolate, but would somehow be tranformed into a dark Hershey type chocolate.

Seriously, the British female population was gripped by fear……

……but of course there was nothing to worry about. Dairy Milk still tastes like Dairy Milk, a Wispa is still totally scrummy, a Caramel Bar still hits the spot, and Fruit and Nut is still as fruity and nutty as it always was.

What we’ve been given instead is a Kraft mix made in heaven! It sounds so wrong, but tastes sooooooo right. What am I talking about?

Cadbury Philidelphia

Lets just let those words hang there for a second or two……….

OK?

Have you tasted it yet?

No?

What are you waiting for?

Seriously, get to the supermarket and buy a pack. Try it smeared on toast. Marvel at how 2 things that should never go together, can somehow taste so amazing!

My immediate thoughts, when I saw Cadbury’s Phili, was ‘what can I bake with it?’ and ‘would it make a good cream cheese frosting’, so combining the 2 ideas, I give you:

Chocolate Cream Cheese Butter Bars

Of course you can use plain cream cheese, but I ask this in all seriousness – why would you?

The Butter Bar:
125gms Butter at room temperature
80gms Caster Sugar
200gms Plain Flour

The Topping/Frosting:
Approx 20 Hershey Kisses (I used Cookies and Cream)
100gms Cadbury’s Philidelphia
100gms Butter at room temperature
1 egg
200gms Icing Sugar

Preheat your oven to 180c, 160c fan, gas mark 4

This recipe makes enough to fill a 6 – 8″ square tray

First make the Butter Bar:
Cream the butter and sugar together.
Mix in the flour until you get a thick dough consistency.
Line the tray with the dough and pat down flat.

Next place Hershey Kisses at 1 inch interval across the top of the dough. If you don’t have Hershey Kisses, scattered chocolate chips will work.

Now for the frosting:
Mix the butter and Chocolate Cream Cheese together until you get a smooth consistency.
Mix in the egg
Add the icing sugar and whisk until everything is smooth and combined.
Pour over the Hershey Kisses and smooth out. Some of the tops of the kisses may poke out, but don’t worry, at least you know where the big chunks of chocolate are!

Bake in the oven for 25 – 30 minutes, or until the top has a crunchy crust. My tray was a little shallow so I placed a baking tray on the shelf beneath, as the cream cheese did overflow a little bit.

When baked, remove from the oven and allow to cool for at least 15 minutes. Of course it should be left to totally cool before eating…….but if your will power is anything like mine, you’ll try it when its still warm and oozy!

Cream Cheese Frosting

Published February 26, 2012 by Daisy Cake Company

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Cream Cheese Frosting….easy?!

You’d think so eh? After all it’s a basic frosting, so it should be easy!

But for ages – and I mean ages and ages – I was totally incapable of making a Cream Cheese Frosting without buttery lumps in it, didn’t slide right off of the cake, or wasn’t so sweet it made your teeth ache just looking at it!

But then a couple of months ago, I made another attempt at it, and I cracked it! I made some great Cream Cheese Frosting. So I wrote down the instructions, to make sure I always made great Cream Cheese Frosting. Yay….easy after all!!

But then, a friend, who had recently started baking, asked me about Cream Cheese Frosting, because hers was a bit of a sloppy mess. Hmmmm, so maybe it wasn’t just me after all!

Therefore, I have decided to share with you my method, as I’d hate for others to go through the distress of failing to make this seemingly easy frosting.

Firstly a few tips:
Fat – now is NOT a time to get healthy on me. Use FULL fat!! Use butter from a block, not margarine or spreadable butter and use full fat cream cheese.

Whisk – get yourself a good whisk. If you don’t have one already get to the shops and buy yourself a basic electric one……I promise you won’t look back.

Milk – DO NOT under any circumstances add milk to your mix!!!!!

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Cream Cheese Frosting

125gms Full Fat Cream Cheese at room temperature
50gms Butter at room temperature, no softer
450-500gms Icing Sugar

First start by whisking the butter and cream cheese together for a good 3 to 4 minutes. If you don’t do this you are in danger of having buttery lumps in the frosting – I’ve been there!

Next add half of the icing sugar and whisk. On low at first and then medium speed.

In order to not disappear under a cloud of icing sugar, if your mixer/whisk doesn’t have a cover, I recommend you get a clean damp tea towel and lay it over your bowl, tucking your mixer/whisk underneath.

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Add the rest of the icing sugar and again whisk on low, and increase the speed slowly to maximum.

Now whisk….just whisk….for about 5 to 10 minutes. The longer the better!!

By whisking you are adding air to your frosting, which, in the same way it does to egg white, makes it stiffer, fluffier and generally awesome.

Cream Cheese Frosting is never going to be as stiff and versatile as a good buttercream. But if you follow the tips and recipe above you will get a good, structural, frosting which is great for all flavour cakes.

I put my recent batch on a carrot cake which I took to my first Clandestine Cake Club.

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Salted Caramel with White Chocolate…..was meant to be Salted Caramac

Published February 23, 2012 by Daisy Cake Company

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There was a series of events that happened this week, which lead to this post:

1. I was home alone with full control of the TV remote
2. This meant I could watch The Brits without any tutting from the hubster
3. This made me feel intensely old…..for 2 reasons. Firstly I didn’t know half the artists because they are bright young things, and secondly the Lifetime Achievement Award went to one of my all time fave bands, Blur. They were first in the charts whilst I was at college – thus I am old!!
Aside: I also fell in love with Adele – the woman girl is awesome!!
4. This got me talking to a friend, who is a similar age to me, where we started to reminisce about listening to the top 40 Music Chart and Annie Nightingale on Radio 1 on a Sunday night and reading Smash Hits magazine.
5. Thus nostalgia set in………
6. Strangely, during this time of nostalgia, I really wanted a bar of Caramac!!
7. I set about trying to reproduce the delights of Caramac, but…….
8. The planned recipe didn’t really set as I’d hoped, so I revisited it

You know how sometimes things don’t work out and you end up with an inedible disaster? Well this, I am pleased to say has become a happy accident, and the result is a scrummy alternative to my original plans……..

So, Caramac….. the rather dodgy coloured chocolate bar that tastes of……..well caramel.

But is it even chocolate? Apparently the ingredients don’t include even a hint of cocoa butter, so probably not.

My recipe has got chocolate in it, but then it isn’t Caramac, but it is inspired by the colour and the flavour of my childhood sweet craving……..and then after the initial recipe didn’t set as I’d hoped, I took it a further step to produce Caramac inspired Salted White Chocolate Caramel.

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Salted Caramel with White Chocolate

250gms white chocolate
1 can of condensed milk (397gms)
2 teaspoons of rock salt
200gms Granulated Sugar
50gms Butter

Put your UNopened can of condensed milk in a deep saucepan, which you have lid for.

Fill the saucepan with water, until the can is submerged

Bring the water to the boil, cover, and reduce the heat to a gentle simmer for 3 hours.

YEP, you did read that right….3 hours!

Check every hour or so to make sure you dont need to top up the water.

When the 3 hours are up, carefully remove the can from the saucepan (watch out its hot!) and open with a tin opener. Inside, your white condensed milk will have turned an amazing caramel colour and gone very gloopy.

(This is actually one of the easiest ways to make caramel sauce, but it’s not a last minute sauce……it’s a take your time, take it slowly sauce. If you want a runny caramel sauce only boil the can for 2 hours.)

Break the chocolate into a heat proof bowl and cover with your 3 hour caramel gloop.

Mix until all the chocolate is melted and you have a smooth mix. At this point your mix looks like Caramac, and if you want it can be poured into a tin and be left to set to a rather gooey fudge…….which I have to say, in itself is pretty yummy.

Or alternatively……..

Put the sugar in a heavy bottom saucepan, and melt on a low heat. Do not stir the sugar, as strange chemical reactions happen and you end up with a lumpy mess. Just gently swish it around occasionally to get an even heat.

If you have a confectionery thermometer you want it to get to ‘caramel’ stage (170c). If you don’t have a thermometer, simmer for about 3 or 4 minutes, but watch out there is a fine line between melted caramel sugar and burnt sugar!

Now I know I always say this, but I’d feel incredibly guilty if I heard one of you had ended up with 3rd degree burns – watch out, molten sugar is ridiculously hot!!!!!

When your sugar has reached the right temperature, pour your white chocolate and caramel gloop into the sugar. It will bubble and react, but don’t worry. Just gentle stir the gloopy mess into the sugar to get a nice smooth mix.

Lastly mix in the butter until everything is melted and combined to a shiny silky mix.

Pour into an oiled tray and allow to cool. I poured mine into the bottom of 2 x 1lb loaf tins in order to get 2 chunky bars.

When it has reached room temperature, its time for the grown up bit – sprinkle with the rock salt.

Now leave to set for as long as possible – at least 12 to 24 hours is best, as the caramel will loose its stickiness (I read that somewhere)

Once set, turn out and cut into chunks

Note: you can still buy Caramac, and as I failed in making it, I’ve just put an order in online, with Amazon!

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