Advertisements
Archive | Baking RSS feed for this section

Mr. Earl Grey Scone

18 Nov

EarlScones are incredibly easy to make especially when you have a food processor! But even if you don’t you can certainly count on your trusty fingertips to get the job done.
R had scones for the first time in his life at a fellow-mommy S’s place earlier this year and exclaimed “OMG! These are awesome!” and proceeded to hound me to hound S for the recipe so that I could make them for him at home. THIS only happens for one other baked good – Choc Chip Cookies.

Anyways, all of us in this mommy’s group have this recipe saved in our phones so we always have it with us. Since we had the really awesome scones at S’s place I decided to modify them a little and made some with Earl Grey Tea and they were a hit! Earl Grey Tea is really one of my favourite teas – what’s not to like about it? It’s got such an addictive aroma – you cannot refuse it 🙂 And with such a masculine name like Earl – it’s hard to resist.

So here’s sharing it with you (thanks S for letting me share your recipe!):

Mr. Earl Grey Scone

Ingredients
250g Self Raising Flour*
30g Caster Sugar
½ tsp salt
60g unsalted butter (cold and cubed)
150ml milk (set aside 25ml for glaze)
1 Earl Grey Tea Bag

Method
1. Preheat Oven to 220°C.
2. Pour Earl Grey tea leaves into milk and heat until just simmering. Allow tea to steep in milk and cool milk in an ice bath. (Milk has to be cooled down.)
3. Place flour and butter in a food processor and process until you achieve a golden breadcrumb consistency./ Rub in butter into flour with fingertips, lifting as you rub in to incorporate air.
4. Mix in sugar and salt.
5. Add earlgreyed-milk in batches and work into a soft dough. (Can be done in the food processor or folded in with a spoon.)
6. Turn out onto a floured surface and knead lightly. Roll out to approx. 2.5cm/ 1 inch thick and cut into rounds (or whatever shape you like really – ransack your cookie cutter drawer!).
7. Place cut rounds onto a lined baking tray and brush lightly with milk that was set aside.
8. Bake for 10 -15 mins or until golden brown on the top.
9. Remove from oven and eat IMMEDIATELY with butter and clotted cream and/or jam.

If you want regular scones, you can omit the tea steeping step and follow through on the steps above.
I can’t wait to try this out with different types of tea – just got a new bag of Caramel and Rum Rooibos tea from Lupicia – Excited!!! 🙂

Notes:
* Combine 250g All-purpose flour with 1.25 tsp of baking powder and you get 250g and a bit of Self Raising Flour)

Advertisements

Deconstructed Apple Pie (minus the pie)

7 Dec

Image

The lil one had finished his meal (a whole serving and a half) but he wanted more! “Give him some apple.” everyone chimed. So the lil one gets ¼ of a Japanese Fuji Apple, and amazingly finishes it.
What does one do with ¾ of an apple, 3 adults to feed for dessert, vanilla ice cream in the freezer, a still-warm oven and 20 mins to lil one’s wind-down time? 🙂 *lightbulb appears over head* Continue reading

Ginger Crème Brûlée

17 Aug

Ginger Crème Brûlée

It’s been far too long since my last post! Rest assured I have not retired, but am of late merely tired out! You see, R and I have a ‘bun in the oven’ and we’re expecting his arrival in about 4 – 7 weeks time! we’re extremely thrilled and we can’t wait! But at the same time I tire out easily (I hear some experienced moms saying – it’s only the beginning girl! – I know! I hear ya!) and we’ve been gearing up for the bun’s arrival 🙂 Continue reading

Blueberry, Lemon and Poppy Seed Cake

30 Jun

Got hit by a sudden cake-making cookie-baking wind over the weekend and whipped up a batch of choc chip cookies and this beautiful tea-time cake (actually it’s an anytime cake, cos you’re allow to have cake ANYTIME). Wouldn’t have made this cake if I’d been able to get my hands on tiramisu ingredients at the supermarket. Well it was a blessing in disguise I suppose 🙂

It’s a simple recipe that I got from searching the blogosphere for successful tea time cakes and came across this one from joythebaker *yay!* she’d used Dorie Greenspan’s Perfection Pound Cake recipe from her Baking: My Home to Yours book. The cake (having kept it in the fridge for a couple of days) really reminds me of the sara lee pound cakes I used to eat when I was a child, whatever happened to Sara Lee? hardly see them around these days – they used to bombard our tv screens with such feel-good ads 🙂 Continue reading

Sticky Date Toffee Pudding

4 Mar

At long last! After years of trepidation and pure laziness and only wanting to eat Marmalade Pantry’s Sticky Date Toffee Pudding, I decided OK it’s really time for you to GET UP AND DO IT!

Thankfully I found me a fantastic recipe in one of my donna hay magazines and I made some for a tea party with old school friends and turned one into a birthday cake for one of them (trick candle and all *wink*, old-school style). Anyways here’s the recipe adapated from donna hay and my own ice cream recipe for you 🙂 Continue reading

Matcha Sable Cookies

14 Jan

Made a whole batch of these for my cooking class on Saturday – and sprinkled some brown sugar on them 🙂 Delish!

They are really easy to make, put together some batter the night before in a matter of 20 minutes. I just cannot stand to wait for it to harden in the fridge!

Continue reading

Tea at Tiffany’s

26 Oct

These yummy cupcakes might have been a little too decadent for breakfast and so I decided to have Tea at Tiffany’s instead 🙂 I’d been dreaming about making some chocolate cupcakes with this beautiful blue-coloured frosting – this is another way of giving yourself an awesome Robin-Blue treat at a fraction of the cost! You may not be able to wear it around your neck but it’ll sure make you feel like a million bucks! Continue reading

Lemon Meringue Tartlets for Sugar High Fridays

23 Sep

I recently read about Sugar High Fridays by The Domestic Goddess – a really cool monthly blog event that’s been going on since 2004 (wow) showcasing various sweet treats on the last friday of every month – and I wanted in! This month’s Sugar High Friday is hosted by Aparna from My Diverse Kitchen, is about Bite Sized Desserts. And so I am re-posting one of my favourite creations!
Continue reading

Valrhona Chocolate Madeira Petit Fours

6 Sep

I think I might be a closet chocolate fan judging from all the Valrhona treats I’ve been making – but I think I enjoy the delight it brings people more than I enjoy the treat itself. So, as usual, I got hit by a sudden wave of ‘Ooooh I wanna make this now’ while flipping through my latest donna hay mag – Chocolate Madeira Petit Fours, which were looking oddly like Chocolate Truffles, seemed pretty easy to make! BUT I must warn you first that whilst it’s not hard to make (in terms of skill it doesn’t require the level that macarons demand out of you) it does take time (it took me a total of about 3 hours to make 40 pcs). So set aside some time before you endeavour, but I guarantee it’s worth the time spent! Your friends/ loved ones will love you for it – once they pop they won’t stop!

Btw did you know? Madeira Cake is a traditional English sponge cake often eaten at tea time and is not unlike pound cake. This cake really brings back some sweet Sara Lee memories… Continue reading

Valrhona Chocolate Truffles

24 Aug

Here’s something I made a while ago and is as easy as the Valrhona Chocolate Tarts. These are the 6 steps to making Valrhona Chocolate Truffles, but first you will need: Continue reading

%d bloggers like this: