Ginger Crunch

I love this stuff but had never had it until I came to NZ.  My piece has to be more filling to base if I'm going to think it's any good, and the base shouldn't taste chalky.  I've looked for a good recipe with the right base to filling ratio for a long time...and I still hadn't found it...until now...thanks to some doubling and adding on my part.

 

 

Ginger Crunch:

 

For the Base

1 1/2 cups plain flour
1 tsp baking powder
1 tsp ground ginger
½ cup sugar
155g unsalted butter cut into cubes
 

Place all of the ingredients into a food processor and mix until fine bread crumb stage.  Press this into a lined and greased dish and bake at 180C for 25-30 minutes.  Allow to cool to room temperature.

 

 

For the topping:

300g unsalted butter
½ cup golden syrup/dark corn syrup
4 cups icing/powdered sugar
3 tablespoons ground ginger
Chopped crystallised ginger

 

Melt the butter and golden syrup in a pot and bring to a boil on medium heat (must be at a boil if you want the cornstarch in the icing sugar to activate!).  Whisk in the icing sugar and ground ginger.  Mix well! Get rid of any lumps. Bring back up to a boil and cook for a further minute. 

 

 

 

 

 Pour over the cooked base and scatter on the crystallised ginger.  Allow to cool to room temperature (at least an hour)

 

Once cooled, slice into desired size pieces and enjoy with a cuppa!!!

Marshmallow Creme (Homemade!)

I LOVE marshmallow crème, but unfortunately it's hard to come by in New Zealand...actually that's probably a good thing...anyway, I didn't realize how easy and fast it is to actually make fresh marshmallow crème! and DELICIOUS--so much better than that processed crap!

 

 

This is a Paul Hollywood recipe (the silver fox from Great British Bake Off--obsessed with that show...)

Marshmallow Creme

2 large egg whites

100g/3.6 oz caster/superfine sugar

4 tsp light corn syrup or golden syrup

pinch of salt

1/2 tsp vanilla or the seeds of one vanilla pod

 

Place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 5-7 minutes, making sure it is smooth, silky and doubled in volume. (If you use golden syrup, it will initially look a bit brown, but as the volume in the mixture increases it will return to white!)  Make sure it is very stiff, the consistency of whipped cream, so it will hold - you don’t want it runny!

 

 

The mixture may look like it's done in about 3 minutes (picture below), but just keep the hand mixer going as that little bit longer will make it the marshmallow crème texture. It WILL get thicker.

This recipe will make about a medium jar full, which is ideal since it will only keep in the fridge for about a week.  If you need more, just double the batch!!!

 

 Look at all that deliciousness!

Alright, I'm going to yo yo yo, make a wicked cup of co-coa. :)  You can also use this as a great filling for cupcakes, whoopee pies...the possibilities are endless!

 
 
 
 

Lemon Meringue Pie Macarons

Oh to master the dreaded macaron....

I feel like I am a pretty decent baker, but I knew I could not consider myself as such until I took on the MACARON--the delightfully airy, sweet, crunchy, and chewy delectable treat...that costs a minimum of $2.50 per cookie!

I had heard they were tricky, but the first one I ever had I didn't really care for, so I thought, "Well, I don't really like them, so what's the point in learning how to make them?"  Then someone forced me into having a good great one, and it was on like Donkey Kong!

 

 

I tried on FIVE different occasions with FIVE different recipes to perfect my macarons.  First try: the tops cracked.  Second try: No feet.  Third try: burnt.  Fourth try: my boyfriend brought home this ridiculous book from the library all about macarons, but with the Italian method of making them...these were an absolute disaster (burnt, no feet, basically nothing good!) Fifth try: If all else fails, go for the lady that had to spend time in prison...she had lots of time to contemplate her macaron recipe--Thanks Martha Stewart!!! Perfection!  Beautiful, shiny, lovely feet, and deliciously tasty!!!

 

 

I am now obsessed with making macarons in any and every flavour imaginable, and I must say the Lemon Meringue Pie macarons are my best yet!  (So I featured them here in my pictures!)

French Macaron:

• 1 cup powdered sugar
• 3/4 cup almond flour (regular flour cannot be substituted)
• 2 egg whites, room temperature
• Pinch cream of tartar (optional)
• 1/4 cup super-fine/caster sugar
• Your flavouring and/or colour of choice (try to use paste colourings rather than liquid, but a little liquid colouring is ok and won't effect the batter.
• For the lemon meringue macarons, use the zest of one lemon

You MUST have all ingredients measured and ready before you begin if you want these cookies to work.  Also, it would be a good idea to get your piping bag ready for use, and if you are a perfectionist, get your circle template prepped so that you have equally sized cookies.  Line two pans with baking paper (silpat works too). Separate the eggs whites and keep at room temperature until ready to incorporate.

1. Combine the powdered sugar and almond flour in a bowl.  Sift the two ingredients together twice.
2. In a second bowl, whip the room-temperature egg whites on high with a mixer until foamy and then add the cream of tartar. Slowly stream in the superfine sugar and whip until stiff and shiny, about 2 minutes on high.
3. Gently fold in the food coloring and/or flavor extract of your choice, and the sugar and flour mixture into the egg white mixture. (Only a few drops of food coloring or flavor extract are needed. Add one drop at a time with the mixer on until the whites reach the colour you want.) Fold the ingredients as little as possible until it is smooth, shiny and slightly runny. If it holds its form, it is under mixed. It should look like a cake batter almost with the same sort of consistency.Scoop into piping bag fitted with a small round tip.
4. Pipe onto a cookie sheet lined with parchment paper, holding the piping bag in one place while applying pressure. Release pressure when a 1” cookie has been formed and gently swirl the tip out of the mixture without forming a peak. This will allow the cookie to remain smooth on top. Let stand at room temperature 30-40 minutes.(Start preheating your oven at this point)
5. Bake in preheated oven at 325F/155C for 5-10 minutes, until cookies are firm and crisp. Be sure to keep a close eye on the cookies – they should not brown on top. Remove cookies from oven and cool on the baking paper.  (They will crumble if you try to move them straight away)
6. Fill with your desired filling (a buttercream, ganache, etc.) or if you are after the Lemon Meringue Macarons....READ ON!

Lemon Curd

I made this while I was letting the macarons "dry" before they were baked since it only takes about 20 minutes in total to make.  Click the link to see the super easy Lemon Curd recipe. Alternatively if you can't be bothered, you can use some store bought lemon curd.

Homemade Marshmallow Crème

This is another really easy recipe, and it puts all that canned stuff to shame!  It literally takes ten minutes and will CHANGE YOUR WORLD...that's right I said it.  Click the link to see the Homemade Marshmallow Crème Recipe.

Spread the lemon curd on one macaron, the marshmallow crème on it's sandwich buddy, and slap them together to complete the assembling!

Storage

Macarons are best enjoyed the following day after being in the fridge overnight.  Put them in a container, but be sure to use baking paper in between layers so that they don't stick to each other.  Take them out of the fridge the next day, and let them stand for 30 minutes before consuming. (Note: I can NEVER wait that long.)

 

 

Note:  The recipe makes a lot more than this...we ate some the night before, and I hadn't taken pictures yet!

Lemon Curd

Do you ever see a slice of lemon meringue pie and say to yourself, "I just want a jar of the filling.  Who needs crust?  Who needs meringue?"  I know I do.  The stuff tastes great on ice cream, toast, etc.  Basically slathering some lemon curd on will make anything taste better!

The original recipe is from Martha Stewart (http://www.marthastewart.com/348239/lemon-curd), but I changed a couple things.  I amped up the lemon zest because I like my lemon curd to pack a punch, and I'm too scared to not use a double boiler for fear of cooking the eggs.  Here's how you do it...

Lemon Curd:

3 large egg yolks, strained

Zest of one lemon

1/4 cup lemon juice

6 tablespoons sugar

4 tablespoons (57grams) unsalted butter, cold, cut into small cubes

Whisk to combine the yolks, lemon zest, lemon juice, and sugar in a heatproof bowl. Place the bowl of ingredients over a saucepan half full of boiling water. (Do not let the water touch the bottom of the bowl.  Stir the mixture regularly with a wooden spoon, making sure to scrape the side of the bowl.  Cook until mixture is thick enough to coat back of wooden spoon (approximately 10-15min.)

Take the bowl off the heat and start to add the butter. Mix the cubes in one piece at a time until it is all incorporated.  Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming and wrap tightly. Leave the curd on the bench to cool down to room temperature.  Pop the lemon curd in the fridge and leave it there for at least an hour before you dive in...if you can wait...

Green-a-colada

Do you like pina coladas?  Do you like getting caught in the rain?  Well, if you have half a brain (see what I did there...), you'll LOVE the GREEN-A-COLADA!

 

I've been having mostly fresh smoothies for breakfast lately, and I've heard all the buzz about green smoothies.  I was a bit dubious about them as I am a firm believer that smoothies should be delicious and adding a chunk of spinach or kale was majorly off-putting.  I started slowly adding small amounts of spinach to my morning smoothies and have learned that I can tolerate a maximum of one handful of baby spinach. (Anymore than that and I may actually taste it!)

 

So I decided to make one of my favourite drinks (minus the rum) GREEN.

 

Green-a-colada

1 banana (I like to freeze mine so that the drink is cold and no need for ice)

1/2 cup chopped pineapple (use fresh if you can, but canned in 100% juice works too)

1 mandarin/clementine

1 small can (165mL) light coconut milk

1 handful fresh baby spinach

extra milk of your choice required for your preferred consistency

 

Note:  I didn't add any sugar because I don't think it needs it, but if you want to chuck some type of sugar form into it...go for it.

 

Throw all the ingredients into a blender. Whiz. Pour into a glass and enjoy.

 

Now if only it came with a nice sunny beach.

Baked Maple Bars

Baked Maple Bars

 

I used to love walking down to the doughnut shop every weekend with my dad and siblings.  It was always a dilemma if I should go for the maple bar, the tiger tail (a maple bar with chocolate drizzle) or a cake doughnut with rainbow sprinkles. It even inspired me to learn how to tie my shoes when I was given the ultimatum to either tie my shoes myself or no doughnut shop! Now living in New Zealand, I can never seem to find a maple bar...anywhere!  (I sound like a doughnut-NUT, but I really only have them maybe once or twice a year nowadays.) Being older, the idea of a baked maple bar that only slightly spackles my arteries rather than one that is deep fried and completely clogging my arteries is highly favourable.  I originally found a recipe off www.food.com, but have made some alterations to make it minutely healthier and more natural.


Baked Bars

1 1/2 cups milk
1/3 cup butter
4 tablespoons  granulated Sugar
2 teaspoons salt
1/4 cup lukewarm water

2  (1/4 ounce) envelopes yeast
2 large eggs
5 cups flour
2 teaspoons cinnamon

Maple Icing
1/3 cup butter
1 cup packed brown sugar
1/4 cup milk

1 1/2 cups powdered sugar

2 tablespoons pure maple syrup

1/8 teaspoon salt

 

 

To make the bars:

In a saucepan, briefly scald the milk. Mix in the butter, 3 tablespoons granulated sugar, and the salt. Set aside to cool to lukewarm.

In a small bowl, add the lukewarm water (don't kill the yeast!), remaining tablespoon of sugar, and the yeast. Let the yeast mixture sit for about 5 minutes until the yeast is activated and foamy.

 

Twiddle your thumbs for a bit if the milk is still too warm...it needs to be lukewarm or you will kill the yeast.

 

In a large bowl, add in 4 1/2 cups of flour and cinnamon and make a well in the middle.  Add the yeast mixture and start to blend this into the flour with your hands.  Add in the two eggs and work this into the flour and yeast mixture as well.  Now gradually add in the milk mixture a bit at a time until all of it is incorporated. 

 

Note: your dough will be very wet and sticky.  Try not to add a lot of flour as this has a tendency to make the bars have a more dense bread-like texture. You still have another 1/2 cup of flour to add in and I try to use this while I'm kneading the dough so that it doesn't stick to the surface.

 

Knead for about 5 minutes or until you can see that you are starting to get nice stretchy and elastic gluten.

Spray another large bowl with non-stick spray, place dough in the bowl, cover with plastic wrap, and let raise/prove for an hour or until double in size.

 

 **Hot Tip**: If you heat your oven up to 75F/20C and then shut the oven off, you can pop the dough to sit and prove in your oven in the nicely warm environment.  This is particularly useful if it's winter and your house is cold!

 

Gluten-y kneaded goodness...

 

 

All nicely proved....

 

 

Knock back the dough and then divide the dough in half.  Divide each half of dough into six equal parts (as shown below).  You could try to make these smaller, but I can't vouch for the cooking time!

 

 

Roll out each of the 12 portions into little logs and let prove for another 30min.  While the bars are proving, preheat the oven to 425F/220C.(I had a little trouble keeping these guys in proper "bar" form.  I know some people have tried rolling out the dough and doing it that way...If you want to, go nuts, but I like the rustic/misshapen form.)

 

 

Bake for 9 to 11 minutes.  Let cool before you ice them...unless you can't wait...no big deal...you'll just have hot maple icing running down your arms--Delish!

 

 

 

For the icing:

In a little saucepan add the butter, brown sugar and milk. Bring to boil on medium heat and let simmer for 3 minutes. Remove from heat and let cool for 15 minutes. (It's important to let it cool so that when you add the powdered sugar, the icing will thicken up!) Add the maple syrup, salt, and powdered sugar and blend well. Try not to do a nose dive into the pot.



 

 

 

Ice the bars to complete the baked maple bar goodness!!!

 



 Dive in!  Om nom nom.