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HOW TO: Perfect bacon


Smokey, salty, golden, heavenly crisp but not burned, perfect bacon how-to recipe.
Have you ever done bacon  and it ends up burned with a lot of fat still on it? You’ve ever wanted to know the secret to perfect golden bacon every time? It’s so easy and takes less than 10 minutes!

PERFECT BACON
1 packet good quality streaky bacon
1 large non-stick skillet
Some napkins

METHOD
Take out your large cold non-stick skillet and place your bacon streaks in it not overlapping, make sure they have plenty of space. Then place it on the stove on medium heat turning the bacon every other minute and cook until golden brown. You want to cook away as much fat as possible, therefore you don’t want to add any fat at all. If the bacon releases too much fat, just drain the fat off because you want to cook away fat from the bacon, not fry the bacon in it!

When ready and golden, place on napkins or dry towels to drain of excess fat.

Warming cupcakes #2

This is the second part of my warming cupcake series. The Second cupcake is a spicy pumkin spice cupcake with creamy cream cheese frosting. I just love cream cheese frosting, don’t you?! It’s tangy, sour, sweet and creamy. Even though I love to bake, I dislike thing that’s too sweet and this cupcake is guaranteed to be less sweeter than a regular cupcake. You can easy make a cake by putting the batter into a 8″ cake tin and fill it with pumpkin puré and frost with cream cheese frosting!

PUMPKIN SPICE CUPCAKES
2 cups flour
1/2 cup butter
1 cup brown sugar
1 cup Pumpkin puré *see note*
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1/3 teaspoon baking powder
1 teaspoon cinnamon
1/2 teasoon ground gloves
1/2 teaspoon nutmeg

METHOD
put oven on 175c/350f

Cream the butter in a bowl until completely smooth and creamy then add the sugar, continuing beating the sugar and butter until light and fluffy and add eggs one at a time.  Slowly add half of the flour (1 cup), baking soda, baking powder, nutmeg, ground cloves and cinnamon. Add the rest of the flour, butter milk. Add the pumpkin puré and carefully fold it into the mixture

Portion the batter evenly in cupcake liners. Make sure to use a cupcake tin!! :-)
And bake for approximately 15-20 minutes or until stick comes out clean. Make sure to use your brain here, every oven is different, and baking time in not accurate. So watch your cupcakes like a hawk!

Take out and let cool.

*Note:  Use canned pumpkin puré or make your own by chopping your pumpkin into small chunks and roast in oven on 175c/350f until soft. Let cool and add 1/2 teaspoon cinnamon and 1/2 ground cloves.   500g pumpkin makes approximately 1 1/3 cup.


PUMPKIN PURÉ FILLING
1/3 cup pumpkin puré
2 tablespoons cream cheese

METHOD
Mix the pumkin puré together with the creamcheese. Pour into pipingbag and fill the cupcakes by inserting a small tip into the centre of the cupcake and squeeze.

CREAM CHEESE FROSTING
1/2 cup butter
8 ounces COLD cream cheese
2 cups icing sugar
squeeze of lemon juice

METHOD
Cream the butter until soft, add a squeeze of lemon juice and half of the icing sugar (1 cup). Add the cream cheese, but be careful not to over-mix. Add the restoring icing sugar and mix.

Frost you cupcakes and sprinkle cinnamon on top for decoration.

Warming Cupcakes #1

With a bake sale for the finals in American Football coming up and the weather won’t be nice I made two different, warming, cupcakes. Chocolate Chili and Pumpkin Spice!
Okay, I admit it! I am a true chili addict, l LOVE chili’s and spicy food. With a bake sale for the finals in American Football coming up and the weather won’t be nice, I’d thought that it would be nice to spice up the crowd a bit in the chilly weather with some Chili Chocolate Cupcakes! The batter contains chopped chili and they’re filled with a chocolate ganache made on three (!!) chili’s and creamy buttercream frosting.

CHILI CHOCOLATE CUPCAKE    makes 20 mini cupcakes (regular sized in sweden)
2 cups flour
1/2 cup butter
1 cup sugar
1/2 cup milk
2 eggs
200g dark chocolate, melted and cooled
3 tablespoon fine quality cacao.
1 teaspoon baking soda
1/3 teaspoon baking powder
1 chili, chopped finely

METHOD
put oven on 175c/350f

Cream the butter in a bowl until completely smooth and creamy then add the cacao, chili and sugar and continuing beating the sugar and butter until light and fluffy and add eggs one at a time.  Slowly add half ofthe flour (1 cup), baking soda and the baking powder. Add the rest of the flour, milk and the cooled off melted chocolate, make sure everything is mixed in.

Portion the batter evenly in cupcake liners. Make sure to use a cupcake tin!! :-)
And bake for approximately 15-20 minutes or until stick comes out clean. Make sure to use your brain here, every oven is different, and baking time in not accurate. So watch your cupcakes like a hawk!

CHILI CHOCOLATE GANACHE
1 1/2 cup heavy whipping cream
200g dark chocolate
1-3 chilis, depending on desired heat.
knob of butter

METHOD
Split the chilis in half, and put them in a saucepan, add the cream and bring to a boil. Boil for one minute, then reduce the heat so that the mixture slightly simmers. Simmer for additional five minutes, the cream should be slightly reduced, that’s what we want. Set aside and cool for an hour.
Re-heat the cream mixture and take the chilis out :: OR take your hand mixer out and mix them with the cream for additional hotness ;-) ::  Chop the chocolate into small pieces and add it to the hot chili cream. Add a knob of butter and stir it in. Pour into a bowl and let cool off a bit in room temperature and later refrigerate. Don’t worry, the mixture will set  after 2-5h in the refrigerator.

Fill the chilled cupcakes buy putting the ganache in a pipingbag and insert the tip into a cupcake and squeeze. Voilá, filled!

Top the cupcakes with chocolate buttercream.

CHOCOLATE BUTTERCREAM    makes STIFF buttercream
2/3 cup butter
3-4 cups icing sugar (depending on desired sweetness)
100g melted chocolate, cooled
3 tablespoons quality cacao
1 dash  salt

METHOD
Cream the butter for five minutes and add cacao, salt and the icing sugar, little at a time, amount depending on desired sweetness, I’d say 3 1/3 cups is fine. When you’re happy with the taste, add the melted chocolate. Make sure it’s cooled, not hot. Mix it in!

TIPS: If the Frosting becomes a little more runny after adding the chocolate, don’t worry. It’s probably a little too hot but the frosting will stiffen in the refrigerator.

This recipe makes a very stiff frosting, wich will help you frost the cupcakes easier and they will hold it’s form. If the frosting is too firm after hours in the refrigerator, take it out 20 minutes befor icing-time and it will soften up a bit.

Measure the Cupcake batter for equally baked cupcakes.

Don’t trust baking time, ever, trust your brain. Rather undercooked than overcooked.

HAPPY CUPCAKING ;-)

Taste of Morocco


Some days ago I made  Moroccoan Meatballs for dinner, it’s tasty, flavorfull and really easy and fast to make! And it can EASY be made vegetarian/vegan by switching the meatballs tofurky, soy or qourn “meat”balls, yeeey :-)

SPEEDY MOROCCAN MEATBALLS serves 4
20 meatballs (pre-made)    –
1x tin crushed tomatoes
1 onion
1/2 red onion
1 chili *optional*
1/2 teaspoon ground cumin
1/3 teaspoon cinnamon
handfull of dried apricots
fresh coriander leaves
some toasted almond flakes

to serve; Couscous


METHOD
Start by dicing the onion very finely, and sweat it in a pan with a knop of butter, add the chili*, ground cumin and cinnamon and meatballs. Brown for further 3-4 minutes. Add the tomatoes and let simmer on low heat for 5 minutes.
*NOW: prepare the couscous to serve with*
Chop the dried apricots into smaller bites and put in with the meatballs, slice red onioan and sprinkle almond flakes over and decorate with coriander.

enjoy!

Summer Tart, super fast and easy!

Image
It’s summertime and you can get hold of many different kinds of fresh berries to make tarts with. Some days ago I made a baked summer tart topped with Italian Meringue. I used random berries I had at home, most flavor combinations are good. Just make sure that you don’t sweeten the filling IF you don’t using sour fruits and berries such as red currant, rhubarbs etc. It just has a few ingridients and it’s ready in less than 30 minutes!

SUMMER MERINGUE TART   serves 8
1 package of pre-made crust pastry

Filling
2 cups fruit of you choice (I used equal amounts of Rhubarbs, Strawberries and plums)
1/3 cup sugar
2 tablespoons cornstarch

Italian Meringue
3 egg whites, preferably organic ones.
1/2 cup sugar
1/3 cup water

Just roll out you pre-made pastry into a non-stick tin and cook 200c/400f for 10 minutes,..

Meanwhile prepare the filling by chopping your fruit in smaller bits and adding them into a saucepan.Add sugar (but NO water, the fruit will release liquid) and cornstarch, cook on a low heat until completely soft. Set aside to cool slightly.

Take out the crust and let cool slighlt meanwhile making the Italian Meringue.
Put sugar and water in a saucepan and boil a syrup on a medium-high heat, USE A CANDY THERMOMETER It should reach 118c/240f. While wating for the syrup to reach desired degree beat the egg whites in a large clean bowl until forming soft peaks. The syrup should reach 118/240f, no more!
The quickly add the syrup to the egg whites in a thin strain – whisking at a low-medium speed. When all the syrup is added turn up the speed to maximum and let the eggs whisk until completely cooled. It should be thick and creamy.

Put the fruit compote into the pastry shell and add the meringue on top and put back in the oven for 5 minutes or until a bit browned on top.

Let cool and serve with vanilla ice cream.

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Howdy!
Today my boyfriend took me out on our first real “proper” date. He bought me dinner at an amazing Greek restaurant. There’s a picture above on what I ate, delicious tender fillet of veal with redline sauce, tzatziki and salad.
Hope you enjoy your nite. We have!
I’ll update tomorrow!

Nitexx

Sorry for not blogging

I am sorry I haven’t been posting regularly, I have been busy and haven’t had access to the computer for a while, but now I am back! I am on summer holidays and spending my day alone at my boyfriend’s and pretty much just playing computer games such as Sims3 and stupid facebook games. I have a lot of pictures though, from Midsummer and all the dinners we have had here for a week, and I will be showing you! Tonight I am cooking Speedy Moroccan Meatballs with dried apricots, almonds and served with couscous, It’s going to be a feast!
That’s little of what I’ve bought today for dinner, (and chips for snacks, because it’s friday ;-))

edit: for those who wonder about the language on the products in the picture – I live in Sweden, so it’s Swedish!