All posts tagged: baker

Toasted Pecan and Pumpkin Rolls with Maple Syrup Glaze

If you have read my posts at this time of year, you will already know that autumn is my favourite season, and, I think, my most creative in terms of recipes. I love the spices and caramel flavours that are so abundant in our cooking and baking as the weather gets colder. And the fruits and vegetables that we eat are hardier and can withstand some spice. This post and recipe is indicative of that and I hope that North American friends will be flattered by my obsession with their Fall flavours and bakes, and that my recipe will secure a thumbs up from at least some of them. A word of warning, however, this is a very wet dough to start with, so don’t be alarmed. I use the Bertinet method or “fold and slap” to work the dough, and in only 5 minutes, the dough is smooth and manageable. But this dough will be very happily made in a mixer with a dough hook, just remember to finish it off by hand and …

Truly Fallen

Despite all of my grumblings in the past about the American influence upon our traditional British Hallowe’en, I confess to having fallen head over heels with the way that North America embraces my favourite season, Autumn. By the beginning of this month I found myself heading to TKMaxx (the British version of North America’s TJMaxx) in the hope that there were decorations in reds, browns and golds a plenty, and the greatest hope of all, to find a Nordic Ware “fall” baking pan, and at a bargain price. As you can see from the photograph above, I was successful in finding a modest and seasonal wreath, but the pan was to prove elusive. Enter Jersey Jackie: my dear, dear friend that I made on Instagram; lover of bread baking and pasta making; fellow food nerd; woman of curious mind; and demonstrator of precision skills in all that she does. We had planned for her to come to Scotland for a holiday. We would be meeting for the first time when she landed at Glasgow airport for …

Cookies and Cream for my boy

Some people call this Hump Day; others, Wednesday. But for me, it’s like Friday. It’s my last paid working day of the week working as a teacher. But I figured that some of you who work all the way through to Friday could do with a little cheer, so I thought I’d write up the recipe for this Cookies and Cream cake quickly. I made it for my son’s 9th birthday on Monday. He asked for a Cookies and Cream Cake (I think because he loves that flavour of ice-cream), so I googled a few recipes, but, in the end, I went with our family favourite: Nigella Lawson’s Old Fashioned Chocolate Cake as the cake base and decided to come up with the icing myself. (I used half of her chocolate icing to sandwich the two cakes together, but you could easily make more of the cookies and cream icing and use that if you prefer). Cookies and Cream Buttercream Icing 300g of Soft Butter 300g of Icing Sugar 80g of White Chocolate, melted 2 Tablespoons of …

Blueberry and Orange Breakfast Bread

I have been desperately trying to find the time to make this recipe for a few months now. I had the idea after my son saw a similar tear and share bread in a book, but I wanted to come up with my own recipe using Gilchester’s Organic Unbleached Flour. But we have been busy with school holidays and the important business of getting to know our new puppy, Florence. The first time I attempted it, I made far to much, and the rolled up dough didn’t come close to fitting in a 10″ tin. So, I reduced the quantities and tweaked the ratios and came up with this. I really hope you like it. Ingredients 250g of Bread Flour 125g of Milk  1/2 Teaspoon of Orange Blossom 8g of Dried Instant Yeast (by all means use fresh if you have it but I know many people can’t get hold of it easily) 30g of Caster Sugar 25g of Softened Butter 5g of Salt 1 Large Egg, beaten. Plus an beaten extra egg to glaze the dough. For …

Pistachio and Chocolate Cake

I have a confession to make. Well, not so  much a confession but a disclaimer. This recipe isn’t entirely original and mine. To be honest, I am fed up of seeing people posting their alleged “new recipes” when they have clearly been reworked from someone else’s and have not given them credit. So, I want to be clear, that this cake is a re-working and scaling of other people’s recipes, with a minor element being mine. The sponges that make up this cake are a scaling up of Annie Bell’s Chocolate and Pistachio cake in her Baking Bible.  I have long been a fan of hers since I picked up a very reduced copy of her Gorgeous Cakes in a discount book shop. To this day I have no idea why she isn’t a household name: the woman knows her stuff and her recipes are great. I opted to make my own filling of Pistachio Buttercream, mainly because I had some leftover. But I think it really works and adds to the pistachio flavour. The chocolate …

Biscoff Macarons Heaven

Put your hands up if you like Lotus Biscoff spread? That Speculoos flavoured spread that only found its way in to our supermarkets a couple of years ago. Maybe you have only tried the Lotus biscuits: a sweet and caramelised crunch that dunks very easily in to a cup of tea or coffee. My daughter likes the biscuits, but *loves* the spread. It’s probably her all time favourite thing. She laughs in the face of Nutella but would give away her last colouring pencil for a spoon of “my favourite spread”. Last week I made 250 macarons. You would think I would have had enough of the things. In fact, I thought I had had enough of them. But, as the task of producing this massive order was coming to an end, I had this idea of making Biscoff flavoured macarons after seeing an online tutorial to make Oreo macarons. It didn’t take long to work out how I was going to fill them. Last winter, BBC Good Food printed a recipe for a Gingerbread Cake that …

Macathon

A few months ago I was asked by a friend of a friend to make some macarons for the evening reception of their wedding. I took on the task, not realising I’d be making 250 of the little blighters, in five different flavours. It also turned out to be the most humid and hot week of the year so far. It was quite the challenge and a macarons marathon. She chose four flavours that I was familiar with: White chocolate; Pistachio; Chocolate; and Lemon. However, she asked for one I hadn’t made before: Mojito. So, I did my research and tried out a couple of filling ideas. I had wanted to make a sugar syrup with real rum, mint and lime, but it just didn’t work. I reduced it to a sticky mess and the rum flavour just wasn’t coming through. In hindsight, I think I should have used a dark rum for a more rounded flavour. In the end, I used a rum flavouring. This is not the route I wanted to go down, …

Raspberry and Rose Celebration

Well hello there. It feels like years since I last wrote a blog post. The last few months have been very busy in our house but I’ve been baking away just the same, only not writing quite so much about it. If you follow my Instagram feed you’ll see plenty of baking, cooking and the odd bottle or two of wine (francesbakes). My friend asked me to make a cake for her mum’s special birthday and I just knew you guys would want to see more of the process, so I documented its production to share with you today. My brief was “she likes Turkish Delight and best to avoid chocolate”…immediately I thought to ask if she likes raspberries: they go so well with rose. Thankfully, she does, and so I started planning what I’d make. Straight away I decided to use The Pink Whisk’s Raspberry Ripple cake as the basis for the celebration cake. I have used this recipe a lot and it is simply delicious. So many people that I know love it too, so …

Fun with Friands

I have been meaning to make Friands for about two years. As far as I can tell they are essentially the big cousins (on steroids) of those tiny, delicate morsels, French Financiers, invented all the way over in Australia. I do love a Financier. The last time I was in Paris, the first thing I bought and scoffed was a clutch of them at the airport. And I did invest in a beautiful Friand baking tin some time ago, and though I have used it for Little Pistachio Cakes (you can find the recipe in BBC Good Food Magazine) I have never used it for its original purpose. Until today. The recipe for these, from Eat, Little Bird popped up on my Facebook feed a while ago and I saved it for when I had the time. I know that my friend, Jo, at Every Nook and Cranny is also a little obsessed by these little cakes, and I would very much to try one of her recipes in the near future. Yesterday, on Easter Sunday, I baked a Gâteau à …

A Coffee Cake with a kick

Good morning and a Happy Easter to you. This isn’t an Easter cake, though it does contain chocolate, nor was it made recently. But I was asked for the recipe from someone over on Instagram, so I felt I should cobble together a blog post with details of how I made this cake (which was in the Autumn of last year). The cake itself is a simple coffee Victoria Sponge, but it is soaked in a Tia Maria sugar syrup, then filled with an Espresso and Mascarpone cream, then covered completely in a good old fashioned chocolate buttercream. It is finished off with a chocolate glaze drizzle, chocolate bark and various other decorative edibles. You should start by making the chocolate bark the day before you need it to ensure it is firm enough to handle, especially if it is warm. Chocolate Bark 150G of Dark Chocolate A handful of Coffee Beans Gold Sugar, sprinkles, bronze honeycomb chunks (Marks and Spencer) or any other pretty gold or bronze decorations you can find that will tone …