What have you baked today?

purple_ronnie

two banana loaves :j

Fosterdog

My first post on this thread, I've never been much of a baker and tend to prefer savoury cooking but after recently buying a new cooker I'm determined to bake more.

I started today with a lemon drizzle cake, I want to start with simple things so I don't get put off if it goes wrong. Surprisingly for my first attempt the cake is lovely, presentation could do with some work but it tastes wonderful.

I now need to start building up a good stock cupboard for baking as I have next to nothing here for sweets, just full of savoury herbs and spices. It gives me an excuse to rearrange my kitchen cupboards so I have one sweet and one savoury

TDMum

lizalloareds wrote: »

could I have a copy of the marshmallow brownie recipe please

Of course! Be aware it is super gooey

200ml melted butter
200g broken good quality dark chocolate (I've used this recipe with some of the Asda extra special flavoured chocolate and they turn out really yummy too, as does the good quality milk chocolate)
85g sifted self-raising flour
250g sugar
3 eggs - beaten
couple of handfuls mini marshmallows


Preheat oven to 180°C/350°F/gas 4.
Line a baking tin with greaseproof paper
Place a pyrex jug or glass bowl filled with the broken chocolate in a pan of simmering water. Melt the chocolate and stir until smooth.

In a separate bowl, mix the flour, sugar and butter until creamy.
Then add the chocolate to the flour/sugar/butter mixture. Stir well.
Add the beaten eggs and mix in until you have a smooth, glossy mixture.
Finally, add the marshmallows and stir again.

Pour the mix into the baking tin, and pop in the oven for 20-25 minutes.
You want them crisp on the outside but still gooey in the middle.

Let them cool in the tray before turning out and cutting. I normally get about 15 squares and I use a rectangular roasting dish.

They freeze really well too.

madmary_2

Fosterdog wrote: »

My first post on this thread, I've never been much of a baker and tend to prefer savoury cooking but after recently buying a new cooker I'm determined to bake more.

I started today with a lemon drizzle cake, I want to start with simple things so I don't get put off if it goes wrong. Surprisingly for my first attempt the cake is lovely, presentation could do with some work but it tastes wonderful.

I now need to start building up a good stock cupboard for baking as I have next to nothing here for sweets, just full of savoury herbs and spices. It gives me an excuse to rearrange my kitchen cupboards so I have one sweet and one savoury

I find carrot cake is almost impossible to ruin. There are a lot of different recipes for it, and I usually cook one with oil rather than butter. You use spices as well so you may have some ingredients.

Basics for baking, plain flour, bicarb, baking powder, butter, lard (for savoury pastry), eggs, milk, icing sugar, caster sugar, brown sugar. That should cover most things. Oh and a bag of sultanas and raisins.

Mary

Alton_Towers

Raspberry and lemon curd madeleines.

mummypops

Some lovely lemon drizzle cupcakes and a second batch of tasty twinks hobnobs, all ready for lunch boxes.
Im sure you will appreciate I need to test each batch of baking for my own personal development.....
Ha ha,... thats my story and ıts the best and only excuse I have.
Happy Baking everyone.

LocalAngel

Hello :wave:

I'm a newcomer to this thread. I've just got into baking bread (without a breadmaker). I've got a good recipe for a wholemeal loaf which seems to turn out well every time and I'd like to put seeds on top but they just fall off when I cut the loaf. Does anyone have any tips for making them stick or would it be better just to mix them in with the dough?

Kevie192

LocalAngel wrote: »

Hello :wave:

I'm a newcomer to this thread. I've just got into baking bread (without a breadmaker). I've got a good recipe for a wholemeal loaf which seems to turn out well every time and I'd like to put seeds on top but they just fall off when I cut the loaf. Does anyone have any tips for making them stick or would it be better just to mix them in with the dough?

Paul Hollywood's book recommends you brush the loaf with warm water and sprinkle on the seeds after shaping but before the second prove. Might be worth a go?

I made a plain white loaf today... It was lovely. Picture here.

Kevin

freespirit66

Raksha wrote: »

Freespirit, you can also turn condensed milk into caramel in a saucepan

http://uk.answers.yahoo.com/question/index?qid=20100630121522AAjOO8t

Thankyou Raksha i didnt know that, i just always remember my friends mum boiling the cans when i was a kid, i was always scared they would explode :rotfl: thats a much better way of doing it.

dinx1972

Today I made butter :eek: using a thread on here, with some cream that was on its use by date, so that left me with butter and buttermilk so I made a dozen scones, stewed up rhubarb from allotment with a bag of last weeks apples in the fridge and topped with crumble and put other half in freezer, oh and also made an earl grey brack loaf.