Vanilla Kisses

You remember my piping nozzles from quite a while ago? I've put them to good use today with these rosettes of buttery cookies.

I've got to say, they were quite hard to pipe in the beginning as the butter wasn't as soft. 
However, warm and crunchy from the oven, these vanilla kisses are worth indulging in, no matter what!

 So...there was a Vienna cream to go with these gorgeous cookies however I thought they were great on its own so I omitted it. You can, of course sandwich the biscuits with the cream if you wish.

And check out my new cupcake cookie jar! Perfect for my upcoming bakes!!

Vanilla Kisses:


Ingredients:
125g butter, softened
1/2 cup (110g) caster sugar
1 egg
1/3 cup (50g) plain flour
1/4 cup (35g) self-raising flour
2/3 cup (100g) cornflour
1/4 cup (30g) custard powder

Vienna cream:
60g butter, softened
1/2 tsp vanilla extract
3/4 cup (120g) icing sugar
2 tsp milk

Method:

1. preheat oven to 200C/180C fan assisted. Grease two oven trays; line with baking parchment
2. beat the butter, sugar and egg with electric mixer until light and fluffy. Stir in sifted dry ingredients, in two batches.
3. Spoon mixture into a piping bag fitted with a star nozzle. Pipe little spirals, about 3cm apart on the trays.
4. Bake for about 10 mins, cool on trays
5. Meanwhile, make the Vienna cream by beating the butter and extract with an electric mixer until white as possible. Gradually beat in the icing sugar and milk, in two batches.
6. Sandwich biscuits with Vienna cream once cooled.

Mixed Spice Biscotti

A mixed spice biscotti is definitely cooking itself up today! They are large, crunchy, almond biscuits, made through cutting the loaf of dough while still hot and fresh from baking in the oven. 

The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked. These Italian biscuits smell divine, especially when they come out from the oven. Amazing with a cuppa or great on its own, this nutty treat will send some of you nut lovers off!

Although the recipe may look quite long-winded, its definitely worth a try!

Recipe:
Ingredients:

50g butter, softened, plus extra for greasing

50g caster sugar

50g soft light brown sugar

2 large eggs, lightly beaten

275g plain flour, plus extra for dusting

1 1/4 tsp baking powder

1/4 tsp ground cinnamon

1/4 tsp grated nutmeg

1/4 tsp ground ginger

100g blanched almonds, chopped

Method:
1. Preheat oven to 190C/375F/gas 5. Grease a large baking sheet. Place butter and sugars in a large bowl and whisk together until pale and creamy. Whisk the eggs into the mixture.
2. Sift the flour, baking powder, cinnamon, nutmeg and ginger in the bowl.
3. Add the chopped almonds, reserving 2 tablespoons, and mix together to form a soft dough. Turn the dough onto a lightly floured work surface and, with floured hands, knead for 2-3 minutes, or until smooth.
4.Divide the dough in half and shape each portion into a log shape measuring about 4cm/1 1/2 inches in diameter.
5. Place the logs on the baking sheet and flatten until each is about 2.5cm/1 inch thick.
6. Sprinkle the reserved almonds on top of the logs and press into the dough.
7. Bake for 20-25 minutes, or until lightly brown. Remove from the oven and cool for 15 mins.
8. Reduce the oven temp. to 160C/325F/Gas 3. Using a serrated knife, cut the baked dough into 1 cm/1/2 inch thick slices and place, cut-side down, on ungreased baking sheets.
9. Bake for a further 10 mins. Turn and bake for another 10-15 mins or until lightly golden brown and crisp. Transfer to a wire rack to cool and harden.

Rainbow Chiffon Cake

AND....after having not blogged for so long, I've decided to show you the most successful rainbow chiffon cake I've done!  It's about my fourth attempt at it and after having deflated or half-cooked chiffon cakes, it was about time I've mastered the basics. 

Do you remember THIS chiffon cake? I wanted to go beyond myself and tried this colourful chiffon cake! the "greeness" has improved..I'd say. "less artificial"?!

Super soft and incredibly tasty, these were gone in a flash! NOM NOM nom nom...........

I have found the recipe from this blog here when I was searching for more excuses to bake up a storm in the kitchen. Check it out and have fun adding some colour to your cakes :)

Salmon Puff pastry

Ahh..puff pastry is tooo cool~!! Its perfect for a late dinner when you're not bothered to cook anything!

I topped the pastry triangles with some luscious salmon and fresh salad this time. Amazing!! - I think I will prefer these ones than the chicken one; theres something to it that makes it ever so indulging.
Heres a picture to get your mouth watering :P

Chicken puff pastry

Nom nom nom....It has been a tiring week and mum wasn't too bothered to make dinner and so I stepped in and made her a lovely, hot chicken pastry (: Puff pastry came out puffy and perfect like always and every bite was sensational. 

Be sure to slice the the chicken thin enough  so it can cook before the pastry starts to burnt. Top the pastry up with some lovely sweetcorn and tomatoes and kick in a handful of parmesan cheese. Add some lemon juice to "zing" up the flavours; and you're done!

Back to the classics - Choc chip cookies

I've had quite a break from baking recently due to all sorts of excuses HOWEVER I've managed to bake these classic choc chip cookies seeing as the cookie jar was left empty for a good few weeks (although topped up with custard creams now and then). And after baking these cookies, I don't think I can part away from baking for this long again - I really do miss it :') 

Chocolate Chip cookies (for about 18 cookies)

Ingredients:
70g caster sugar
115g softened butter
140g plain flour
1 egg
1/2 tsp bicarbonate of soda
1/2 tsp vanilla essence
1/4 tsp salt
175g choc chips
70g soft brown sugar

Method:

Preheat oven to 190 C/375 F/ Gas mark 5. Beat the butter with both lots of sugar until creamy. Break the egg in and beat until smooth. Add the vanilla and mix it in.

Add the flour, salt and bicarb into the mixture, a little at a time. Stir everything together until well combined. Add in the choc chips.

Butter the baking trays. Spoon small mounds of the mixture on, leaving quite big spaces in between. Bake the cookies for 10-12 minutes until golden brown. Move onto wire rack and cool.

Cupcakes for year 6

It was Year 6's SATs week back in May when I made these cupcakes and forgot to post it on the blog. 

They had just finished all their exams and were going to hold a party. Seeing as my sister was having trouble thinking of what to bring in, I stepped in like all big sisters would and helped her sort out her crisis over food. I offered to bake something special for her class so I decided to personalise these cupcakes like I did with the baptism ones in Easter. I'm very proud of these cupcakes and Year 6. Well done!

Ingredients:

50g marshmallows

125g lightly salted butter

100g caster sugar

2 eggs

150g self raising flour

1/2 tsp baking powder

1 tsp vanilla extract

Method:

Line a 12-section bun tray with paper cake cases. Cut the marshmallows into pieces using kitchen scissors. Put all the cake ingredients in a bowl and beat with a hand-held electric whisk for about 1 minute until light and creamy. Stir in marshmallow pieces and divide mixture amongst cake cases.

Bake in a preheated oven, 180C/350F/Gas 4 for 20 minutes until risen and golden.