tag:blogger.com,1999:blog-85455602624283709282024-02-07T16:57:57.346-08:00Baked BrieAnonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8545560262428370928.post-16347212383502441172013-10-05T12:28:00.001-07:002013-10-05T12:34:54.671-07:00Lightweight Tea BreadSometimes, you just have to have dessert... And when you're a lightweight rower or cox attempting to be smaller, you need to tweak recipes! Here is my latest tweaking attempt... A rather British one, I daresay.<div><br></div><div><b>Lightened Tea Cake</b></div><div>- 400g dried fruit of choice (I used currants and candied peel)</div><div>- 250g whole wheat strong flour </div><div>- 250g all purpose flour</div><div>- 2 teaspoons baking powder</div><div>- 4 eggs</div><div>- 600ml brewed black tea</div><div>- Stevia or other sweetener (calorie free sugar) to taste, about 25g</div><div><br></div><div>Bake in a fan oven at 160C for 40min, or in a non-fan oven at 180C.</div><div><br></div><div>Makes 20 slices. Rough nutrition per slice: 176 calories, 5g protein, 35g carbs, 1.5g fat. Compare to normal tea bread, a slice of which is usually around 320 calories with 10g fat (mmmm butter + sugar + oil)</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUeInmRjbQuMKMcC5d0nWQaXZn-RCwPKfFy5kqr4qXbl0pBIMjApwevlS_sZXdys5XPmMWQz98y9VDyIxX6lshcuQDeINPt1lqmg0HDBJBl8pqcZBCsDjlqcTbEuqE5HfS3kAkjMML8L0l/s640/blogger-image-242439449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUeInmRjbQuMKMcC5d0nWQaXZn-RCwPKfFy5kqr4qXbl0pBIMjApwevlS_sZXdys5XPmMWQz98y9VDyIxX6lshcuQDeINPt1lqmg0HDBJBl8pqcZBCsDjlqcTbEuqE5HfS3kAkjMML8L0l/s640/blogger-image-242439449.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIy6tik4Lx_g_mOb-uamEOLing1uHpuPTNCa-zQgSQfloLwIF6H9Gs9J68JILqKC3_JU4WaCLFJo2ygOgvJShn5Vf3ixMJ3lYYr6_Wfz0JfifjGZKjxulcAsUQ6sEOWVcuiTxHNqTk1ru/s640/blogger-image-1542676115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIy6tik4Lx_g_mOb-uamEOLing1uHpuPTNCa-zQgSQfloLwIF6H9Gs9J68JILqKC3_JU4WaCLFJo2ygOgvJShn5Vf3ixMJ3lYYr6_Wfz0JfifjGZKjxulcAsUQ6sEOWVcuiTxHNqTk1ru/s640/blogger-image-1542676115.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div>This makes an absolute huge amount, so I ended up overflowing my cake pan and having to make mini tea cakes...</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKf2ezmkQ2Tg8YkCKcS6MLNNP_gwW9cfjz2m6eFCbL5LC8qfgARV8oI0pWlnSzeMpV6YW4MYlKiyX-ol2OGODRw8Cr0EORqRhDxGJGl_8hmbY9LrZmsQU7So7SRHIFC3_Umzwsuv6V_DH/s640/blogger-image--1319496132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKf2ezmkQ2Tg8YkCKcS6MLNNP_gwW9cfjz2m6eFCbL5LC8qfgARV8oI0pWlnSzeMpV6YW4MYlKiyX-ol2OGODRw8Cr0EORqRhDxGJGl_8hmbY9LrZmsQU7So7SRHIFC3_Umzwsuv6V_DH/s640/blogger-image--1319496132.jpg"></a></div><br></div><div><br></div><div>Darn?</div><div><br></div><div>Enjoy!</div>Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com1tag:blogger.com,1999:blog-8545560262428370928.post-68963980217991720492013-08-26T13:19:00.003-07:002013-08-26T14:33:12.145-07:00The Classic: Victoria Sponge<div class="separator" style="clear: both; text-align: left;">
Since I'm pretending to be British and all, it was really becoming a necessity that I bake a Victoria Sponge.</div>
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Just to prove that I can bluff my way into being considered a "kind of Brit."</div>
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Cue the cake party....</div>
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<b>Victoria Sponge</b></div>
<ul>
<li>250g butter, softened</li>
<li>250g caster sugar</li>
<li>4 medium eggs</li>
<li>2 tsp vanilla extract</li>
<li>250g cake/self-raising flour</li>
<li>dash milk (I used whole, but you can use anything)</li>
<li>good quality jam</li>
<li>ready-made whipped cream or double-cream, to whip</li>
</ul>
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'Cream' together the butter and sugar. This is a fancy way of saying 'beat the crap out of that.'<br />
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Add the flour 100g at a time, using a folding maneuver to incorporate it into the butter/sugar mix. Be patient. Slow and steady wins the race (only this time).<br />
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Now that is some stellar batter consistency.<br />
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Line two 8-inch cake tins with baking parchment, and grease the sides. Do your best to distribute the batter evenly into the two tins. I swear this is the toughest part of this entire recipe.<br />
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Maybe I'm just portion-challenged.<br />
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Anyway.<br />
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Pop them in the oven at 180C/350F for 20 minutes. Make sure they're on the same rack, and turn them halfway through cooking to ensure equal browning of the tops. <br />
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They're done when you push the top and it springs back, or when a fork piercing the center comes out clean.<br />
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Let them cool on wire racks. Admire your beautiful cake stand, given to you by Caius rowing ladies. <br />
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Drool if you have to.<br />
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When they're cool, add the jam generously, leaving a one inch gap from the side. Seriously, though, if they're not cool, you will fail as I did and all will melt approximately 20 minutes after assembly, and one will be forced to remake this at another time. Depressing.<br />
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Spoon on your whipped cream. Again, leave a one inch gap. When you smoosh your top layer on, you don't want a weeping whipped cream cake.<br />
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Carefully add the top layer.<br />
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Admire.<br />
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Eat damn soon, or put somewhere cool. Mine melted like it was in Mordor, so do ensure your kitchen is cool and your cakes are likewise chill! <br />
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I didn't take a picture of the hilariously melty blob. Don't worry, though - it still tasted delicious.<br />
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Happy British baking!Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-2868034919741892432013-07-24T13:00:00.002-07:002013-07-24T13:50:25.980-07:00Raspberry Chocolate CakeAt the request of very manly rowers, I bring you: Raspberry Chocolate Cake.<br />
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This cake is best eaten after working out profusely.<br />
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<span style="font-size: large;"><b>Raspberry Chocolate Cake</b></span><br />
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<u>The Cake</u><br />
<i>Recipe adapted from <a href="http://www.bbc.co.uk/food/recipes/easy_chocolate_birthday_90089">BBC Food</a></i><br />
<ul>
<li>100g unsalted butter</li>
<li>150g light soft brown sugar</li>
<li>100g caster sugar</li>
<li>50ml/2fl oz sunflower oil</li>
<li>30g cocoa</li>
<li>2 tsp vanilla extract</li>
<li>4 medium eggs</li>
<li>100ml/3.5fl oz thick double cream</li>
<li>300g cake flour</li>
<li>3 tsps baking powder</li>
<li>1/2 bar Divine 70% Dark Chocolate And Raspberries</li>
</ul>
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<u>The Filling</u><br />
<div>
<ul>
<li>200ml/7fl oz thick double cream</li>
<li>100g cream cheese</li>
<li>1/2 bar Divine 70% Dark Chocolate And Raspberries</li>
<li>20g icing sugar</li>
<li>handful dessicated coconut</li>
<li>2 punnets fresh raspberries</li>
</ul>
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Let's get started.</div>
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Pre-heat your oven to 180C/350F. Melt the butter in a saucepan (or microwave... I know some of us like to roll student-style), and add sugars, oil, cocoa, and vanilla. Mix thoroughly. Make sure it is still hot (not boiling), and add in 1/2 bar of Divine Chocolate and Raspberry bar. It's easiest to break up this 1/2 bar into little pieces, so they melt quicker. Stir until batter is smooth.</div>
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When batter is smooth, add the eggs. Beat well. Mix in the double cream and baking soda. Finally, add the flour in small increments, to prevent lumps. If you have a flour sifter, this is a great time to use it. As a poor rogue University student, I do not. But, life goes on. </div>
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The batter should be thick, but easily flowing off the spoon.</div>
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Bake for 30 minutes covered with foil, then another 20 minutes uncovered. Remove and let cool. Slice in half once cool.</div>
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<div>
For the icing, again heat the double cream. Break the other 1/2 of the Divine bar into pieces, and stir until thoroughly incorporated. Add a handful of raspberries to the still-heated mixture - mash them with your stirring spoon, and mix well. When the mixture has slightly cooled, add the 100g of cream cheese and handful of desiccated coconut. Blend well, then stick in the fridge for 30 minutes to solidify. </div>
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<div>
You've sliced your chocolate cake in half. Hopefully better than I have. I seem to have a nice little slope at one end... but don't you worry, we'll hide that.</div>
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<div>
Spoon the icing onto the bottom slice, starting from the middle and working outwards. Stop about 1/2 inch from the edge. </div>
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<br /></div>
<div>
Get bad with your creative self and add those raspberries. </div>
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<div>
Smoosh the top slice <strike>as elegantly as possible</strike> onto the bottom.</div>
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Dust icing sugar over top.</div>
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Unfortunately, my cake had to be <strike>heaved</strike> delicately placed back into its metal cooking tin, in order to be transported to the boathouse. But I'm sure yours will look oh-so-much-better sitting out in the open.</div>
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<div>
Raspberry peek-a-boo!<br />
<br />
Edit: Made this cake at 6:30PM. Realized that I had frosting on my forehead at 10:30PM. For the win.<br />
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<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-82646388719955467852013-07-24T09:37:00.002-07:002013-07-24T10:42:55.134-07:00Avocado with a Baked EggSuper simple recipe, but quite a few of my friends requested it!<br />
<br />
So, here you have it...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4aT5jb6E-UuC1a1z37a5FTM2b2VHFo1VOQEBoop67T7cxJnzBFbQi4yWEEqhczEg4eGfpQs2p_BZmpVWIj719ir5L7-MRuzSA2KMPDGVhHwZ4nS2y1q8RgQ198DztcijRb_k4lzT-4n6G/s1600/1074087_10200291780843336_159442295_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4aT5jb6E-UuC1a1z37a5FTM2b2VHFo1VOQEBoop67T7cxJnzBFbQi4yWEEqhczEg4eGfpQs2p_BZmpVWIj719ir5L7-MRuzSA2KMPDGVhHwZ4nS2y1q8RgQ198DztcijRb_k4lzT-4n6G/s1600/1074087_10200291780843336_159442295_o.jpg" height="387" width="400" /></a></div>
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</div>
<b><span style="font-size: large;">Avocado with a Baked Egg</span></b><br />
1 medium-to-large avocado, sliced in half, pit removed<br />
1 small-to-medium egg<br />
<br />
Pre-heat your oven to 180C/350F. Scoop out the avocado pit, and make the space a bit wider. It really depends on how big your eggs are. I find small eggs to fit the best in the avocados here in the UK, but the USA definitely has bigger avocados... (go big or go home).<br />
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Crack your egg into the middle of the avocado. Sprinkle with sea salt. Bake for approximately 10-12 minutes (will vary by oven).<br />
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Enjoy heartily.<br />
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<br />Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-49965677679109587322013-06-24T13:12:00.000-07:002013-07-24T10:43:11.910-07:00French Almond CakeI've had a bag of almond flour sitting in my cupboard waiting for the right recipe...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVVK4QI_L-P7gKE_xccsGq3JGGMXd1BODJy76TD20eJvkXp9wMllyiEadLmyqrPKQ-XZEpcopXzM6ABkwN8L5yM0fea_3o_XsMfLUdLn2194ddaImplRP0fADaDIItTjAAwf0u3Dw47Sq/s1600/IMG_5201_edited-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAVVK4QI_L-P7gKE_xccsGq3JGGMXd1BODJy76TD20eJvkXp9wMllyiEadLmyqrPKQ-XZEpcopXzM6ABkwN8L5yM0fea_3o_XsMfLUdLn2194ddaImplRP0fADaDIItTjAAwf0u3Dw47Sq/s1600/IMG_5201_edited-1.JPG" height="400" width="266" /></a></div>
<br />
It was tim<span style="font-family: inherit;">e. </span><br />
<span style="background-color: white; font-family: inherit;"><br /></span>
<b>French Almond Cake</b><br />
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<ul>
<li>110g unsalted butter, melted</li>
<li>120g caster sugar </li>
<li>3 large eggs, beaten</li>
<li>90g ground almonds (almond powder/almond flour/almond meal)</li>
<li>40g all purpose flour</li>
<li>2/3 teaspoon baking powder</li>
<li>1 tablespoon milk (any type)</li>
<li>1 teaspoon pure vanilla extract </li>
<li>Optional: 1 tablespoon flaked almonds for sprinkling</li>
<li>Icing sugar for dusting</li>
</ul>
<br />
<i>Recipe inspiration:</i> <a href="http://happyhomebaking.blogspot.co.uk/2008/04/french-almond-cake.html" style="font-weight: bold;">here</a><b>.</b><br />
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<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><b>Almond Buttercream Icing</b></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="line-height: 19.03125px;">25g unsalted butter</span></li>
<li><span style="line-height: 19.03125px;">3 tablespoons milk (any type)</span></li>
<li><span style="line-height: 19.03125px;">1 teaspoon almond extract</span></li>
<li><span style="line-height: 19.03125px;">1 teaspoon cinnamon</span></li>
<li><span style="line-height: 19.03125px;">150g powdered/icing sugar</span></li>
</ul>
</div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><br /></span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;">Makes an 8" cake.</span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><br /></span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;">--</span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><br /></span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;">Pre-heat your oven to 180C.</span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><br /></span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;">Begin by melting the butter (about 50 seconds in the microwave), then add the milk and eggs. Mix well. Add the vanilla extract and baking powder. Add the almond flour, stir well, then add in the all purpose flour.</span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><br /></span></div>
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<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><br /></span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;">Grease your cake tin, and pour in the mixture. </span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><br /></span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><i>Lick the spoon.</i></span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><br /></span></div>
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<div style="text-align: justify;">
<span style="line-height: 19.03125px;"><br /></span></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;">Bake for 15min, then cover the top with foil. Bake for another 20 - 25minutes. </span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="line-height: 19.03125px;">It's done when you insert a fork into the middle and it comes out clean. Let it cool, then either dust with icing sugar or ice with almond buttercream icing!</span></div>
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<span style="line-height: 19.03125px;"><br /></span></div>
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<span style="line-height: 19.03125px;"><b>Optional, but recommended: let giant rowers devour entire cake.</b></span></div>
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Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-59303947967374011292013-06-03T13:23:00.000-07:002013-06-03T13:58:56.502-07:00Bagels!If there's one thing I miss from the states, it's the bagels.<br />
<br />
Bagels are meant to have a chewy crust, doughy inside and be pleasantly plump. Here, I find them lacking a bit in the chewy crust, and they're often more bread-like than bagel-like on the inside. I decided to have a whack at attempting the fabled bagel...<br />
<br />
They turned out a wee bit small and the holes shrunk, but taste-wise, spot-on.<br />
<br />
<b>Bagels</b><br />
<br />
<ul>
<li>4g dried, active yeast + 50ml warm water</li>
<li>225g self-raising flour</li>
<li>150ml warm water</li>
<li>2 tablespoons sugar</li>
<li>1 teaspoon salt</li>
</ul>
<div>
--</div>
<div>
<br /></div>
<div>
Dissolve your yeast and 1 tablespoon of sugar in the 50ml of warm water. Stir and wait until it's frothy.</div>
<div>
<br /></div>
<div>
In the same bowl, add the 150ml of warm water, followed by the flour, in 50g increments. Work together with a fork, then use your hands to mold it into a ball. This is going to be a very soft dough, compared to the other bread doughs you've seen on this blog, so you might have to create your own new 'kneading' technique. For this one, I oiled my hands, picked up the ball and simply threw it down into the bowl, over and over again. It both stretched it and prevented the soft dough from sticking to my fingers.</div>
<div>
<br /></div>
<div>
Plus, it gave me an excuse to throw things. Awesome.</div>
<div>
<br /></div>
<div>
Form into a ball, oil the sides of your bowl, and cover in clingfilm.</div>
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<div>
Let it rise for about an hour, or until it's at least doubled in size. </div>
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<div>
Stare out the window while you wait. Admire this strange 'sun' object.</div>
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<div>
<br /></div>
<div>
Begin boiling a large pot of water. Add the remaining 1 tablespoon of sugar to the water. Re-oil your hands, and divide the mixture into 5 roughly equal sized balls (I totally failed at this). To create the hole, I "spun" the dough around the handle of a spoon. You definitely want the hole to be a bit bigger than you think, as it'll shrink <i>massively </i>during cooking. Massively.</div>
<div>
<br /></div>
<div>
Also, click that oven on to 220C.</div>
<div>
<br /></div>
<div>
The key to getting chewy bagels is to boil them before baking them! When your pot of water comes to a low boil, add one or two formed bagels to the water. They'll rise to the top of the pot pretty quickly. Give them about 1 minute on each side, flipping with a slotted spoon or spatula.</div>
<div>
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<div>
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<div>
Drain them on the spoon/spatula, then place on your oiled baking sheet. I used foil because my baking sheet ran away.</div>
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<div>
Repeat the boiling process with all of your dough balls/bagels-to-be. </div>
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Make sure to add any toppings at this stage. You can sea that I put sea salt on two, and drizzled honey on one. The other two I left plain.<br />
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<div>
Such a weird texture pre-baking. But it makes for the chewiness, so we'll deal with it.</div>
<div>
<br /></div>
<div>
Chuck 'em in the 220C oven for about 15 minutes, then turn down the oven to 200C for another 15-20min. I accidentally left them on 220C for a wee bit too long... </div>
<div>
<br /></div>
<div>
They still taste nice!</div>
<div>
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<br />
The one on the right seems to have grown a horn... interesting...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIF3ry2y8tsiFnOwRW3OUsZQ1Nn4Zax3gAMH0Voi2_Ols4krCxrkxNzhFFFLsS1BctsjNxesmvJaG5M-9zGxGDPOvTyAqtgAmNYeISls_rCscUkf7EybxW7hNiIoclRGNTWiJg5cmhgmz/s1600/IMG_4397_edited-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoIF3ry2y8tsiFnOwRW3OUsZQ1Nn4Zax3gAMH0Voi2_Ols4krCxrkxNzhFFFLsS1BctsjNxesmvJaG5M-9zGxGDPOvTyAqtgAmNYeISls_rCscUkf7EybxW7hNiIoclRGNTWiJg5cmhgmz/s1600/IMG_4397_edited-1.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmmmmmmm butter.</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
These are pretty small sized bagels, so if you wanted ginormous ones (maybe for sandwiches or the like), you could do only 2 or 3 bagels out of this recipe. </div>
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<div>
<i>Tastes like home.</i></div>
Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-85160442426366956182013-06-02T13:56:00.003-07:002013-06-03T14:00:04.832-07:00Oatmeal Walnut Cake with Date CaramelSo. I wanted to make some good ole fashioned oatmeal cookies. But... my cookie sheet had gone missing. No surprises, there. I only had a round tin available... cue the CAKE!<br />
<br />
Or, well, cookie-esque, dense cake. With delicious topping.<br />
<br />
<b>Oatmeal Walnut Cake with Date Caramel</b><br />
<br />
<i>The Cake</i><br />
<br />
<ul>
<li>2/3 cup unsalted butter (~150g) - thinking you could also do half butter, half greek yogurt.. will need to try.</li>
<li>2/3 cup light soft brown sugar</li>
<li>2 eggs</li>
<li>1 teaspoon vanilla extract</li>
<li>2 cups all-purpose flour</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon salt</li>
<li>1.5 teaspoons cinnamon</li>
<li>3 cups jumbo/large oats (ie, not the porridge kind)</li>
<li>handful of crushed walnuts</li>
</ul>
<div>
<br /></div>
<div>
<i>Date Caramel</i></div>
<div>
<i><br /></i></div>
<div>
<ul>
<li>3 handfuls of dates, stoned (I used Whitworths)</li>
<li>1/2 cup milk (you may need more/less. Will describe later)</li>
<li>2 tablespoons of light soft brown sugar</li>
<li>1/2 teaspoon vanilla extract</li>
</ul>
<div>
<br /></div>
<div>
--</div>
<div>
<br /></div>
<div>
Preheat your oven to 190C/350F. Melt your butter in the microwave, then add the flour, brown sugar, salt, cinnamon, baking soda and vanilla. Stir in the eggs. Add the oats and walnuts last, making sure to distribute them evenly into the mixture.</div>
</div>
<div>
<br /></div>
<div>
Grease your round cake tin before pouring in the mixture. Place the cake in the oven for roughly 30 minutes.</div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bT5HXb5-jxMr5H70b7feYkyX8Vqcn3XyJghrr6yiF2sFucU6iDdSg-OAB-OehbQ4WM1BC91BGP9flVblt74Dd0Kx0DGasON9-tv-n1sE0qwuw5aI0KY3gE5_ebjvD2msMGOPPrBGG9wb/s1600/IMG_4346_edited-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bT5HXb5-jxMr5H70b7feYkyX8Vqcn3XyJghrr6yiF2sFucU6iDdSg-OAB-OehbQ4WM1BC91BGP9flVblt74Dd0Kx0DGasON9-tv-n1sE0qwuw5aI0KY3gE5_ebjvD2msMGOPPrBGG9wb/s1600/IMG_4346_edited-1.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pre-icing...</td></tr>
</tbody></table>
<div>
As the cake cooks, <i>make your date caramel</i>!</div>
<div>
<br /></div>
<div>
I had never done this before, so it was mostly a shot in the dark... but it seemed to work well! Heat a small saucepan on low-to-medium heat, adding 1/4 cup of the milk, the sugar, vanilla and all of the dates. When it comes to the boil, lower the heat slightly and begin stirring every few seconds. The dates will begin to soften, at which point you can begin 'smooshing' them with the back of your spoon, thus making the mixture much thicker and smoother. The dates can't be entirely smooshed, so you will have a few date bits hanging around, but I personally think that's even better! Continue adding the milk until you reach your desired consistency. Remove from heat and let cool.</div>
<div>
<br /></div>
<div>
When the cake is semi-cooled, feel free to frost it with your caramel!</div>
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<tr><td class="tr-caption" style="text-align: center;">Oatmeal cake, pre-icing</td></tr>
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As you can see, I also added a bit of desiccated coconut on top for flare...<br />
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This buddy should feed a small army. Or, 8 ravenous individuals.</div>
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This cake was a true hit with my rowing comrades. <b>Three cheers for cake!</b></div>
Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-7009308938677927762013-05-22T15:02:00.003-07:002013-06-03T13:59:40.433-07:00Honey Oat BreadIt's been awhile - here's a simple recipe to add to your bread repertoire!<br />
<br />
I made a wee mistake with baking this baby and turned up the oven a bit too hot off the start, so it took longer to cook all the way through. I'd suggest getting a good crust by baking at 200C/400F for 10 minutes, then letting it cook through at 180C/350F for another 30-45 minutes. To see if it's done, turn it over and "knock" on the bottom. If it sounds hollow, you're good to go!<br />
<br />
<b>Honey Oat Bread</b><br />
<br />
<ul>
<li>1 1/4 cups water</li>
<li>2 tablespoons oil (vegetable is preferable, it has the mildest flavor)</li>
<li>3 cups bread/strong flour (you could easily use whole wheat or white)</li>
<li>1/2 cup jumbo oats (plus extra to sprinkle on top!)</li>
<li>1 teaspoon salt</li>
<li>2 teaspoons active dry yeast</li>
<li>1 tablespoon honey</li>
<li>2 tablespoons oatbran (optional)</li>
</ul>
<br />
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<tr><td class="tr-caption" style="text-align: center;">My outdated oven, yay!</td></tr>
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To get that nice golden-brown crust, I'd suggest rubbing milk or a beaten egg over the top of your bread before you bake it. That also gives you a nice surface to sprinkle oats for some added crunch!<br />
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Enjoy!<br />
<br />
See my <a href="http://briellestark.blogspot.co.uk/2013/04/lets-get-bready.html">other post</a> for tips on bread-making!<br />
<br />Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-27075604185420816152013-05-13T04:38:00.000-07:002013-06-03T13:59:57.280-07:00CHOCOLATEThanks for the page view love, guys. Means a lot that you care about my dry humour, delicious bread and heart-attack-inducing food. Keep it coming.<br />
<br />
So, Keir visited yesterday, and it was decided that we should make an epic chocolate concoction to celebrate this 2000+ page view mark. First we thought of replicating a recipe that my best friend and I from the states made last year (slutty brownies), which consists of layers of fudge brownie, chocolate cookie dough and oreos.<br />
<br />
However, being lazy, we decided to opt for Rocky Road brownies. Off to my neighborhood Tesco and Co-Operative we went... only to find that NEITHER HAD COCOA POWDER. What is this treachery, small food stores? I had to cave to my worst fear: a boxed mix.<br />
<br />
But don't you worry, I doctored it up so it didn't taste like cardboard crap.<br />
<br />
<b>Rocky Road Brownies</b><br />
<b><br /></b>
<i>The Brownies:</i><br />
<br />
<ul>
<li>1 box of Betty Crocker's Fudge Brownie Mix</li>
<li>1 egg</li>
<li>1/2 tbsp light-colored oil (light olive oil, veg oil, etc)</li>
<li>1 tsp vanilla extract</li>
<li>1 tbsp granulated sugar</li>
<li>8 squares of cooking chocolate, crumbled</li>
</ul>
<br />
<i>The Toppings:</i><br />
<br />
<ul>
<li>2 handfuls of small marshmallows</li>
<li>2 handfuls of crushed walnuts</li>
<li>2 handfuls of slivered almonds</li>
<li>1 crushed KitKat chunky peanut butter (... totally Keir's idea, guys)</li>
</ul>
<br />
<i>Optional Drizzle:</i><br />
<br />
<ul>
<li>1 tbsp smooth peanut butter</li>
<li>1 tbsp icing sugar</li>
<li>2 tbsp milk (or more - forgot to count... just until it gets drizzle consistency)</li>
</ul>
<div>
Preheat your oven to 180C/350F.</div>
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Mix the brownie ingredients together, adding the chopped/smooshed chocolate pieces last. </div>
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<i>Thanks for being such a good hand model, Keir.</i></div>
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Pour into either a greased round baking tin or a square/rectangle glass pan. Add the toppings one by one, saving the marshmallows for last. </div>
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Bake for roughly 30-35 minutes, or until the thing doesn't "wobble" when you shake the tray. Sticking a fork into the middle to check if it's done won't work, seeing as these are extremely fudgy brownies... </div>
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This brownie is <i>NOT</i> sponsored by Newton, the Power of Ideas. It should be though.<br />
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<div>
Fudgy brownies = the best kind. The only kind, really.</div>
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Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com3tag:blogger.com,1999:blog-8545560262428370928.post-26405706226713190292013-05-06T07:03:00.001-07:002013-06-03T14:00:21.211-07:00Stuffed Wholemeal LoafLet's feed an army! An army of ex-lightweight rowers, that is.<br />
<br />
This recipe was inspired by this <a href="http://www.bbcgoodfood.com/recipes/2066643/ham-potato-and-cheese-stuffed-loaf?beta=1&utm_expid=13353178-7">good looking thang</a>. <br />
<br />
--<br />
<br />
The Loaf<br />
<ul>
<li>600g wholemeal flour (+ extra for kneading)</li>
<li>2 cups water</li>
<li>Dash salt</li>
<li>1 tablespoon runny honey</li>
<li>2 tablespoons good quality virgin olive oil</li>
</ul>
The Extras<br />
<ul>
<li>400g new potatoes, boiled & peeled</li>
<li>250g lean bacon, chopped</li>
<li>175g extra mature cheddar, shredded</li>
<li>1 bunch of parsley, finely chopped</li>
<li>1 bunch spring onions, finely chopped</li>
<li>450ml creme fraiche (I used 50% fat)</li>
</ul>
Follow the usual dough preparation, which you can find in one of my original posts: <a href="http://briellestark.blogspot.co.uk/2013/04/lets-get-bready.html">here</a>. Since it's a wholemeal loaf, it will take longer for the yeast to do its job, so cover it with oiled cling wrap and let it rise for at least 2-3 hours in a warm place. This thing will become massive.<br />
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Punch down the dough, just to get rid of the excess air bubbles. Take a little less than half of the dough and roll it out to a nice circle, about as big as a 9" pie pan. Again, I don't play the 'rolling pin' game - just use your hands to push/pull/punch the dough into your shape. Gives it way better texture, anyway. <br />
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<div>
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<div>
Place this circle in your oiled and lightly floured pie pan. Let it rest while you bring a big pan of water to a boil. Plop in your 500g of new potatoes and let 'em go for 10ish minutes or until they're tender enough to get pricked by a fork. Drain and let them cool in a colander before you peel them.</div>
<div>
<br /></div>
<div>
While they're cooling, mix your creme fraiche, cheddar and chopped parsley in a large bowl. Season well with salt & pepper.</div>
<div>
<br /></div>
<div>
NOW WE LAYER!</div>
<div>
<br /></div>
<div>
Leaving a 2" border around the bottom, layer the ingredients (in this order) onto your bread base:</div>
<div>
<ul>
<li>Diced, peeled potatoes</li>
<li>1/2 of the creme fraiche mixture</li>
<li>Spring onions</li>
<li>Chopped bacon</li>
<li>Other 1/2 of creme fraiche mixture</li>
</ul>
<div>
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<div>
<i>Note: I didn't end up using all of the creme fraiche mixture. </i><br />
<br />
Roll/punch/shape out the rest of your dough. Obviously it will need to be a bit bigger than your base, so you can crimp the edges and make sure nothing leaks out. Brush the outside edges of this half with water, and lay that side face down on your pie. Trim off the excess, pinch the edges and then crimp with a fork. "Crimping with a fork" = shove the pointy bit of the fork down around the edge to seal the top and bottom together. <br />
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<br />
Bake for ~20 minutes on 220C, then another ~40 minutes on 180C. If it starts to go wayyyy too dark, cover the top with foil.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5QbriDJWpQUAoqLUVBvYF6tlIyswNZduNqy9LN3Lr71y0mW9Dn1-xXMKtB_VL2PkcF79q9UkpJrEnCmXnW_LGjC-1zh45PFU-Z15s51seM3qBv3CKRcNPhjIbP5GDBgC4lOjbWzqoWAx/s1600/IMG_3978_edited-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_5QbriDJWpQUAoqLUVBvYF6tlIyswNZduNqy9LN3Lr71y0mW9Dn1-xXMKtB_VL2PkcF79q9UkpJrEnCmXnW_LGjC-1zh45PFU-Z15s51seM3qBv3CKRcNPhjIbP5GDBgC4lOjbWzqoWAx/s1600/IMG_3978_edited-1.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The masterpiece.</td></tr>
</tbody></table>
--<br />
<br />
There were also delicious things on our "picnic..."<br />
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Happy spring, folks!</div>
Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-79553005043750873042013-05-03T05:37:00.000-07:002013-06-03T14:00:41.832-07:00Sugar RushI apologize if this recipe gives any of you early-onset diabetes or, in a slightly less serious case, a raging sugar high.<br />
<br />
I'm really only half sorry though, cause these are worth it.<br />
<br />
Cue American <u>cinnamon rolls</u>! These babies don't really exist here. Sure, there's Cinnabon (the ooey-gooey, heart attack bit of heaven), but in general, most Brits think of the "cinnamon roll" as being more danish-like. I don't like those flat danishes. Where's the doughy fun? Okay, so I <i>do</i> have a dough obsession, but let's be honest - who doesn't?<br />
<br />
<b>Overnight Cinnamon Rolls</b><br />
<br />
The Dough<br />
<ul>
<li>1/2 cup milk of your choice (I used almond milk, actually)</li>
<li>1/6 cup unsalted butter</li>
<li>2 teaspoons dry active yeast</li>
<li>1/4 cup granulated sugar</li>
<li>2 3/4 cup all purpose flour</li>
<li>1/2 teaspoon salt</li>
<li>2 medium eggs</li>
</ul>
<div>
<br /></div>
<div>
The Filling</div>
<div>
<ul>
<li>1/2 cup soft, light brown sugar</li>
<li>1 1/2 tablespoons of cinnamon</li>
<li>1 1/2 tablespoons of flour</li>
<li>3 1/2 tablespoons of butter, room temperature</li>
</ul>
<div>
<br /></div>
<div>
The Icing</div>
</div>
<div>
<ul>
<li>3/4 cup powdered sugar</li>
<li>1/4 cup granulated sugar</li>
<li>1/8 cup butter, melted</li>
<li>1 tablespoon milk (add more to make it thinner)</li>
<li>1/2 teaspoon vanilla extract</li>
<li>dash salt</li>
</ul>
<div>
This recipe made about 8 rolls, I think. I used a 9" round pan. <br />
<br />
You can also these babies with a cream cheese icing, if you have that on hand. Equally delicious.</div>
</div>
<div>
<br /></div>
<div>
--</div>
<div>
<br /></div>
<div>
In a small sauce-pan, melt the 1/6 cup butter and 1/2 cup milk over medium heat. </div>
<div>
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<div>
Remove from heat right as it comes to a boil. In the mean time, in a medium/large bowl, combine 1.5 cups flour and all of the sugar, salt and yeast. Combine. Crack in the two eggs; mix well. </div>
<div>
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<div>
Pour the now lukewarm milk/butter mixture overtop and mix well. It will be quite wet at this stage. Start adding the remaining 1.5 cups of flour into the mixture, half a cup at a time. When it came to add in the last half cup, I discarded the mixing spoon and dove in with my hands... knead away! Knead until smooth - about 5 minutes.</div>
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Let that dough rest in the bowl for 10 minutes. In the meantime, make your delightful filling. Combine the filling ingredients in a small bowl, cutting the tablespoons of butter into small pieces. </div>
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Flour your workspace. Plop the dough onto the surface and begin to punch it into a large rectangle. I don't do that rolling pin thing... why roll when you have a great excuse to punch things? Not even a question.</div>
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Spread the filling mixture evenly, leaving about an inch of space around the outside of the doughy rectangle. </div>
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Now comes the fun part. ROLL BABY ROLL. Make the first roll a very small one, to pinch in the end, and then gently tug/roll until you have one large log. <i>(I have just realized that "log" might be the most unappetizing word, ever...)</i></div>
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Be smarter than me and actually use a sharp knife to cut the log into segments (you could get 6 large rolls, or about 8 medium rolls). I couldn't find one and had to opt for a butter knife, which made a lot of the filling go everywhereeeeeeeee. But that's okay, I just smooshed all of that brown sugary goodness back onto the top of the rolls. Like a boss.</div>
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Place the rolls into a greased 9" round pan, cut-side-up. </div>
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Cover in cling film and place in the fridge overnight. Now you have to wait. Probably the longest night of your life.</div>
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<i>Alarm goes off. </i></div>
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Take the cinnamon rolls out of the fridge. They should've risen a fair bit. Remove the plastic wrap and place on the counter for about 30 minutes. I know, I'm pretty much a villain for making you wait so much.</div>
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Preheat your oven to 190C/375F. Bake 'em for about 20 minutes, or until golden brown. While they're baking, mix up your diabetes-inducing icing. Melt your butter, then stir in the rest of the ingredients, leaving the milk for last. Keep adding milk until you have your desired consistency.</div>
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Remove cinnamon rolls and immediately douse in icing. <i>Mmmmmmmmm melty goodness.</i> Eat them now. Don't wait. Are you insane?!<br />
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You don't want the nutrition information on these. </div>
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Trust me. </div>
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Eat it, enjoy... then go workout. <b> A lot.</b><br />
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<i>No phones were harmed in the making of this delicacy</i></div>
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Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-67906033752734145102013-04-24T07:42:00.001-07:002013-06-03T14:01:04.963-07:00Elvis Presley (Protein) BreadEveryone knows that Elvis Presley's favorite sandwich in the entire world was fried bananas with peanut butter. It's a classic. Well, in America, at least.<br />
<br />
So, why not make it into a quick-bread and add some protein, for fun?!<br />
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Yes, that is my idea of fun. <br />
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<blockquote class="tr_bq">
<b><u>Elvis Presley Bread</u></b><br />
** = optional</blockquote>
<blockquote class="tr_bq">
<i>Dry Ingredients:</i><br />
<ul>
<li>240g (~2 cups) all purpose flour</li>
</ul>
<ul>
<li>3/4 teaspoon baking soda</li>
</ul>
<ul>
<li>1/2 teaspoon salt</li>
</ul>
<ul>
<li>**100g your favorite granola (I recommend nutty, rather than fruity)</li>
</ul>
<ul>
<li>**60g your favorite vanilla protein powder (trec is great); if you don't have this, add another tablespoon of flour, plus a teaspoon of vanilla extract</li>
</ul>
<i>Wet Ingredients:</i><br />
<ul>
<li>4 small bananas, mashed</li>
</ul>
<ul>
<li>300g (1/2 cup) chunky peanut butter</li>
</ul>
<ul>
<li>135ml (1/3 cup) milk of choice</li>
</ul>
<ul>
<li>15ml (1/4 cup) oil</li>
</ul>
<ul>
<li>2 eggs</li>
</ul>
</blockquote>
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<div>
Preheat your oven to 180C/350F.</div>
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<div>
Mix dry ingredients in a large bowl. Mash bananas with fork and add to mixture. Add milk, oil and eggs. Last, plop (I know, very sophisticated) your peanut butter into the mix. Mix well.</div>
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Generously grease your loaf pan. I think mine is the normal 9x5 pan? This baby will stick if you let it, so either line your pan with parchment paper, or use oil to coat the sides. I use some kind of spray oil that boasts only 1 calorie a spray... what are these miracles?!</div>
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Right. Pour mix into the pan. It should look something like this:</div>
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Place in the oven for roughly 45 minutes. After 45 minutes, if the top is getting too brown, place a little foil "tent" over top and continue cooking. It should take roughly 60-75 minutes, in total. You'll know it's done when a fork, inserted into the middle of the bread, comes out with just a few crumbs attached.</div>
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<div>
Promptly remove and let cool for 15 minutes. Once it's semi-cool, turn it over and place on a wire rack, or somewhere where it can "breathe" (aka, not gather any condensation on the bottom) and continue to cool down. Slice into 20 slices, or, if you're a monster of a human, eat the whole thing. I'm looking at you, Chris.</div>
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<div>
<br /></div>
<div>
<br /></div>
<div>
<u>Calorie Breakdown:</u></div>
<div>
<i>Per slice, if you cut it into 20 slices</i></div>
<div>
<br /></div>
<div>
Without optional ingredients: 176 calories, 9.3g fat, 1.5g sat fat, 20g carb, 1.6g fibre, 5.8g protein</div>
<div>
With optional ingredients: 210 calories, 10g fat, 1.65g sat fat, 21.4g carb, 1.7g fibre, 8.3g protein</div>
<div>
<br /></div>
<div>
Enjoy! And, bear in mind the sugars & fats coming from this buddy are from honey, banana and peanut butter - hardly equivalent to most banana breads, which boast tons of brown sugar, granulated sugar, butter and margarine. This one's a surefire winner.</div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-52392047001459575862013-04-17T14:30:00.000-07:002013-06-03T14:01:20.328-07:00Lightweights do ItalyNow, everyone knows that I believe in a healthy diet of well-balanced nutrients.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://medicalimages.allrefer.com/large/food-guide-pyramid-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://medicalimages.allrefer.com/large/food-guide-pyramid-1.jpg" height="320" width="400" /></a></div>
<br />
Italia posed no threat to this mindset. Undeniably, Keir and I managed to get in all of our daily nutrients. <br />
<br />
<br />
<ul>
<li>Daily dose of <b>vitamins</b> from all of the fruit.. <i>flavored gelato</i>,</li>
</ul>
<br />
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<br />
<br />
<ul>
<li>Another healthy dose of<b> protein </b>and <b>calcium</b><i>... strong bones for walking 9 hours a day,</i></li>
</ul>
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<br />
<br />
<ul>
<li>Some <b>starch</b> to keep those energy levels surging,</li>
</ul>
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<br />
<br />
<ul>
<li>Just in case those <b>starch reserves</b> were depleted by the strenuous museum visits and park lounging, we had a back-up plan... these are <b>complex carbs</b>, right?</li>
</ul>
<br />
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<ul>
<li>Some <b>greens</b>,</li>
</ul>
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<ul>
<li>Whoever said <b>coffee</b> isn't part of a wholesome diet hasn't been to Italy, or had an after-meal espresso. <i>No one needs sleep in their daily routine.</i></li>
</ul>
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<u>Disclaimer:</u> I do not condone a perpetuation of this very well-balanced diet. It is only for the truly dedicated.Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-61400866130958991872013-04-08T12:36:00.000-07:002013-06-03T14:01:51.581-07:00Let's get kneady, babyFirst off: <b>THANKS FOR THE 1000+ PAGE VIEWS Y'ALL</b>. No idea who is reading this, and I hope you're not all stalkers... but thank you for boosting my ego. I mean, boosting my confidence. I'll stop now. <i>Bottom line: grazie!</i><br />
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I know I've left you guys hanging for a bit... my bad, my bad. I figured that this blog would be taking a turn from concentrating on raw to focusing on baking in general, so today's entry might as well start the journey!<br />
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I've been dabbling in bread making for quite some time, but I think I'm finally getting the hang of it. I used to HATE kneading the dough (add that to my list of awkward phobias), but I've gotten much better with it, and even kind of - <i>gasp</i> - enjoy it now.<br />
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So, be prepared to feast your eyes on the easiest of easy breads. I make a lot of more complicated breads, where I measure and guestimate the specific ingredients, but I also make easy breads when I'm pressed for time. Wright's Flours, here in the UK, make lovely "pre-made" bread flours that come in a variety of flavors (<a href="http://www.wrightsflour.co.uk/shop_sub.aspx?productcategoryid=1">look here</a>), and they're delightful to make into a huge loaf. So, what better to start my tutorial on bread making than with an easy, no guessing recipe for y'all?<br />
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<b>Sundried Tomato & Chilli Bread</b><br />
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<ul>
<li>1 sachet of Wright's or any other pre-made bread flour mix (I obviously used the above named flavor)</li>
<li>330ml water (or whatever the package specifies)</li>
<li>1 tsp salt (bread mixes are always notoriously under-salted)</li>
</ul>
<div>
<span style="text-align: center;">Pour dry ingredients into large bowl. Add water to dry ingredients; mix with fork until you have this consistency:</span></div>
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I often find that I have to add a bit more or a bit less water to the mixture. Rely on the texture to tell you if it's correct.<br />
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Let that mixed dough rest for about 5 minutes. Flour your work space generously. Seriously. I think I ended up with flour down my shorts... but that's another story.<br />
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Plop that bad boy onto the floured surface.<br />
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It actually was this orange color in real life. It's not just my crazy camera. Very cool dough! But, back to the process...</div>
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Now comes the best part. The dough will be pretty darn sticky, which is a good thing, as it means the bread won't come out as a solid rock. Flour your hands, and begin to roll the dough into itself, incorporating some of the flour on the work space. In my famous words (and I'm sorry to those underage): <i>knead the shit out of it.</i></div>
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I prefer the method of 1) form into ball, 2) smoosh ball in one direction, 3) turn smooshed ball, 4) smoosh in another direction. Repeat. But, whatever works for you. The idea is to keep playing/kneading the dough until it is quite elastic and smooth. It usually takes me about 8-10 minutes. <br />
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After you're satisfied with the texture of the dough, place it back in the bowl to "proof." That yeast needs time to grow! I like to put a bit of olive oil on the dough at this point, to keep the moisture in. Just rub a tablespoon onto the surface.<br />
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Cover, and place in a warm area for at least an hour. It needs to have at least doubled in size before you think about baking it!<br />
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I let this dough rise for 3.5 hours because I was in town, and it rose nicely! Look at those yeasty bubbles:<br />
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Punch down the dough, but be gentle as not to totally destroy all of the work that yeast has been doing! Flour your counter again, and gently shape the dough into your desired shape. I went for a bloomer type:<br />
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The slashes in the dough dictate how the dough will rise. These kind of slashes are to help it rise evenly upwards and outwards, rather than in all sorts of directions. I'm sure there's some serious science to it somewhere. It also just looks nice...<br />
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Right. You've preheated your oven to 230C/450F. This is the tricky part. The baking really depends on the oven itself. My oven in college isn't terribly hot, so I tend to have the bread at this temperature for roughly 30 minutes (to get that delicious, thick crust), and then I turn down the heat to 180C/350F for about 15 minutes. You will really have to play it by look, here. Try not to open the oven door too much, but take a peak every once in awhile to assure that it's browning. Once it's brown, take it out of the oven, turn it over, and tap on the bottom. If the bread sounds hollow, you're good to go. <br />
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Note: it took me a few bakes to figure out what the correct "hollow" sound was. Fear not. When in doubt, stick it in the oven for another 5-10 minutes. You won't hurt anything, and it beats having nasty, unbaked dough at the bottom of your loaf.<br />
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The finished product:<br />
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<i>Happy bread making!</i></div>
Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0tag:blogger.com,1999:blog-8545560262428370928.post-22117193200654451722013-04-05T14:10:00.002-07:002013-07-24T10:44:25.683-07:00The Oatmeal Secret<div class="tr_bq">
After yesterday's stomach fail, I decided to switch up my usual 2/3 -- today, I went non-raw for breakfast, and plan to go raw for lunch and dinner!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.katheats.com/wp-content/uploads/2010/10/IMG_8291_thumb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.katheats.com/wp-content/uploads/2010/10/IMG_8291_thumb.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">KathEats (food blogger) has an ode to oatmeal on her page.. <a href="http://www.katheats.com/kaths-tribute-to-oatmeal">check it out</a></td></tr>
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I did wake up rather late, so I didn't eat breakfast until about 10am, so the raw portions might turn into "early dinner" and "evening snack," but nonetheless! I decided to go non-raw for breakfast because I had a huge craving for oatmeal. I have an obsession with oatmeal. I should probably write it a love song. Maybe I'll commission my friend Lottie to get on that one, since I'm musically (and creatively)-challenged. Not sure how many of you have made oatmeal the correct way (ie, on the stove top, not in the microwave, and with non-instant oats), but it's so worth it. This English porridge crap? No thanks.</div>
<blockquote>
<b>Brie's Perfect Oatmeal</b><br />
<ul>
<li>40g (or 1/2 cup) rolled, or jumbo, oats</li>
</ul>
<ul>
<li>1 or 2 egg whites (if you use the liquid carton kind, probably 1/4 cup)</li>
</ul>
<ul>
<li>dash milk</li>
</ul>
<ul>
<li>enough water to cover about an inch above the oats</li>
</ul>
<ul>
<li>1 tsp vanilla</li>
</ul>
<ul>
<li>dash cinnamon</li>
</ul>
Bring to low boil. Keep an eye on it, because oats burn to the bottom of the pan notoriously quick. Stir vigorously for about 30 seconds once it comes to the boil, then let it rest for about 30 seconds... repeat until desired consistency. The egg whites are incredible because they 1) add a lot of protein and 2) make your oats insanely fluffy. Plus, the taste is great. You'll notice that the above recipe doesn't have any sweetener in it. That's the way I prefer it, because I tend to add a lot of toppings, most of which are sweet (brown sugar, banana, honey, etc). If you want to add a sweet ingredient into the cooking process, go ahead; it won't disrupt anything. A fun twist is cutting super thin slices of banana into the cooking oats before you "whip" or stir them, causing the bananas to emulsify and thicken your oatmeal, as well as add yummy sweetness. </blockquote>
<blockquote>
I hope you can tell that I'm an oatmeal connoisseur.</blockquote>
<br />Anonymoushttp://www.blogger.com/profile/14244787661891619903noreply@blogger.com0