I have been queueing this Fresh Apple Scone recipe for the making. I finally did; it is good. But I’ve decided that I like plain scones best.Continue reading “Scones & Lemon Curd for our Virtual Tea Party”
I haven’t had cornflakes in years. But since I have been obsessing over Christina Tosi’s Momofuku Milk Bar cookbook, we have devoured Cereal Milk, Cornflake Crunch, Panna Cotta using said Cereal Milk & Cornflake Crunch.Continue reading “Cornflake Chocolate Chip Marshmallow Cookies for Our Virtual Tea Party”
Flavour-fiend Younger Daughter decided she had to create a new tray bake: she settled on a Gingerbread Cheesecake.
We have been baking brownies & blondies for many years out of Fat Witch Brownies. We modified & combined 2 recipes: Gingerbread Bars & Frozen Cream Cheese Brownies for this spicy, chewy yet creamy bake.
- 113g butter, softened
- 40g dark brown sugar
- 220g molasses
- 2 large eggs
- 270g flour
- 1 1/2 Tbsp ginger powder
- 2 tsp mixed spice (cinnamon, nutmeg, ground cloves)
- 1/2 tsp baking soda
- 3/4 cup buttermilk
Cream cheese layer:
- 450g cream cheese
- 30g castor sugar
- 1 egg
- Grease or line a 9×9 inch baking tin. Preheat the oven to 180 degrees Centigrade.
- Mix the butter & brown sugar in a bowl until creamy.
- Add the molasses and continue to mix.
- Beat in eggs, one at a time.
- Measure in the flour, ginger, mixed spices, baking soda and mix well.
- Add in buttermilk until the batter is well combined.
- In another bowl, beat cream cheese and sugar until smooth. Beat the egg in and set aside.
- Spread 3/4 of the gingerbread mixture into the baking tin.
- Spread the cream cheese layer on top of the gingerbread layer.
- Gently spread on the remaining gingerbread mixture on top of the cheese layer.
- Dip a rounded knife into the pan and lift straight up, creating a marbled effect in the batter. Repeat to create a pattern of your choice.
- Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean or with crumbs only, no batter.
- Remove from the oven and cool on a rack completely. Refrigerate for at least 1 hour before cutting & serving.
I first had apple crumble in London when we visited Artist in the Kitchen Aunt. She effortlessly throws together fruity, cinnamon-y, nutty, more-ish crumbles to be eaten warm with thick, creamy custard (or cold for breakfast was great as well).Continue reading “Apple-Blueberry crumble with Almond Paste for our Virtual Tea Party”
With the abundance of rain our scallion crop is flourishing. We have been making all manner of scallioned goodies to use up these yummies.
Chanced upon this recipe last week on KingArthurFlour and all four of us love it (a cause for celebration in our quirky household)! Sharing it with you for our Virtual Tea Party, deliciously hosted by Su at zimmerbitch.
- 240g flour
- 1/4 teaspoon salt (original recipe asked for 1/2 tsp)
- 1 tablespoon baking powder
- 85g cold butter, cut into pieces
- 113g grated or chopped sharp cheddar cheese
- 3 stalks scallions, cleaned, trimmed, and chopped (both white and green parts)
- 2 large eggs
- 74g milk
- 1 tablespoon Dijon mustard, optional, for flavour
- 1 teaspoon hot sauce, optional, for zing
- Preheat the oven to 190°FC Lightly grease a baking sheet, or line it with parchment.
- Whisk together the flour, salt, and baking powder.
- Work in the butter with your fingers to make an unevenly crumbly mixture.
- Toss in the cheese and scallions.
- Mix together the eggs and milk, and the mustard and hot sauce (if you’re using them).
- Add to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky.
- Liberally flour the counter and your hands. Pat the dough into a 10″ x 2″ rectangle. For larger, flatter scones, pat into a 15″ x 3″ rectangle.
- Cut the rectangle into 5 squares; then cut each square in half diagonally, to make a total of 10 triangular scones.
- Place the scones on the prepared baking sheet, leaving at least 1″ between them.
- Bake the scones for 20 to 23 minutes, until they’re nicely browned.
- Remove them from the oven, and serve warm or at room temperature. Store, well-wrapped, at room temperature, for several days; freeze for longer storage.
It’s funny how after more than 20 years with my little family, there are still things I learn about them. One of these being we all four love cinnamon rolls.Continue reading “Cinnamon Rolls for Our Virtual Tea Party”
One of my fondest memories of living in Texas in the 1980s is dessert Pie. I took to this quintessential American dessert like a duck to water. Pumpkin, pecan, apple, rhubarb, key-lime, black bottom, peach, peanut butter … the list goes on. I abashedly claim that in my heyday, I polished off most of a full-size pumpkin pie! I paid for it shortly – I don’t think I touched another pumpkin pie for months after that.Continue reading “in search of Apple Pie for our Virtual Tea Party”
Remember the windfall of lemons? The girls and I were sitting around the table brainstorming what exciting things we could make. Older Daughter reminded us that we have biscotti morbidi al limone (soft lemon cookies) bookmarked from ages ago. This was our time to try them.Continue reading “dreamy puffs of cloud: Soft Lemon Cookies”
In the spirit of experimentation, we made several versions of this delightfully different cheesecake to suit the the varied palates of the household. We (including neighbourly taste-testers we roped in) are still split after several attempts. Some of us love the taller silkier version. The others prefer the uniformly firmer texture of the shorter slice. We do all agree that we love the intense, smokey caramelised top & bottom of both versions.Continue reading “Satisfying Experiments: Basque Burnt Cheesecake”
There are some recipes which have been passed from person to person until its origin is lost. This lemon drizzle cake is one of these. It found its way to me after I had a slice at my Favourite London Aunt’s kitchen table. A burst of lemony freshness, moist buttery fluffy goodness melting in mouth.Continue reading “Lemon Drizzle Cake for a Virtual Tea Party”