November Bake Club - Kate's contribution

Great Bake Club this month, thanks so much for hosting Bridg! We might have to make the pilgrimage a regular thing ;)

This month we had a (nominal) theme of Christmas baking - I'm afraid that I, for one, didn't really stick to it, as I couldnt' seem to find any Christmassy-type recipes that inspired me. Maybe it was a bit early for me?

Things I baked instead were:

- French toast and bacon cupcakes - I'd recommend halving the amount of icing you make for this

- Chocolate Chip Cookie and Oreo Fudge Brownie Bar - again, you could halve this recipe, and DO remember to move the oven rack down to at least halfway or lower in the oven! (I didn't!)

- Crack Pie

Looking forward to our next Bake Club - mid January, hosted by the lovely Julie :) Look out for details in your email :)

Kate

Lemon Curd Crumble Slice
(courtesy of NZ House and Garden magazine, November 2011)
If you want to really impress, serve this slice with a dollop of limoncello cream made by combining 1 cup cream, softly whipped, with 2 tablespoons limoncello liqueur and icing sugar to taste.

250g butter, softened 180g sugar 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking powder Curd filling: 1 cup water 1 cup white sugar 2 tablespoons cornflour mixed to a paste with 2 tablespoons cold water 2 egg yolks ¼ cup lemon juice 1 teaspoon finely grated lemon zest 50g butter, chopped

Preheat oven to 170°C fanbake or 190°C regular. Cream butter, sugar and vanilla until pale and fluffy. Sift over flour and baking powder and beat on lowest setting (or mix in by hand) until mixture forms clumps.

Shape dough into a smooth ball. Break off a quarter of the dough, wrap in plastic and chill (this will be used for the topping). Using floured fingers, press remaining dough into a lined slice tin (about 20cm x 30cm). Bake 8 minutes or until just starting to set and colour. Take from oven and set aside.

Curd: Meanwhile, heat water and sugar in a small pot, stirring until sugar has dissolved. Add cornflour paste and simmer 2-3 minutes until thickened.

Remove from heat and stir in egg yolks, lemon juice, zest and butter until butter has melted. Cool 10 minutes then pour over the semi-cooked base. Grate chilled dough over top and bake 20-25 minutes until golden and base is cooked. Cool completely in tin before cutting.

Dust with icing sugar if desired and serve with cream – see above. (We also garnished our slice with candied lemon slices bought from Nosh in Auckland.)

Slice will keep for 2-3 days, stored loosely covered and in a cool place. Makes 12-16 pieces

Lemon Date Slice

Ingredients
1 c flour
1 c chopped dates
1 t baking powder
1 c desiccated coconut
1/2 c sugar
113g butter, melted (recipe says 4oz)
3 t golden syrup

Method
1. Preheat oven to 130C, and grease a slice tin.
2. Combine dry ingredients; pour liquid over them.
3. Mix well.
4. Press into greased tin.
5. Cook in oven for about 30 minutes.
6. Ice while hot, with lemon water icing.
7. Cut into slices when cold.

- from Kate (please note adherence to the 7+/- 2 rule ;) )

Mini Carrot Cake and Lemon Cream Cheese Icing

Ingredients

1/2 cup vegetable oil

1/2 cup firmly packed brown sugar

1 egg

1 cup firmly packed grated carrot

1/3 cup finely chopped walnuts (optional)

3/4 cup self raising flour

1/2 tspn mixed spice

Method

1.  Preheat oven to 160 and line 18 holes of two 12 hole mini patty pans with paper cases

2.  Beat oil, sugar and eat in small bowl with electric mixer until thick and creamy

3.  Stir in carrot and walnuts

4.  Add sifted flour ans pice

5.  Divide mixture into paper cases

6.  Bake cakes about 20 mins

7.  Stand cakes for 5 mins before turning top side up onto wire racks to cool

8.  Meanwhile make lemon cream cheese icing

Lemon cream cheese icing

Ingredients

90g softened cream cheese

30g softened butter

1 tspn finely grated lemon rind

1 1/2 cups icing sugar

Method

1.  Beat cream cheese, butter and rind in a small bowl with electric mixer until light and fluffy

2.  Gradually beat in sifted icing sugar

3.  Spoon into a piping bag and pipe onto cool cakes

4.  Sprinkle with extra grated lemon rind, finely chopped dried apricots

Thanks to Nic Furlong

Lemon Muffins

Thanks to Jo Johnston

Speedy Chocolate Muffins

Ingredients

• 250g self-raising flour
• 25g cocoa powder

2tsp baking powder

175g caster sugar

175ml milk

2 large eggs, beaten

100ml mild olive oil

75g plain chocolate chunk

1-2tsp vanilla extract

• Method
• 1.Preheat the oven to 170ºC (375ºF, gas mark 5).
• 
  2.Line a 12-hole deep muffin tray with paper muffin cases.
• 
  3.Sift together the flour, cocoa and baking powder; stir in the sugar. Add the remaining ingredients and mix lightly together.
• 
  4.Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave until cold.

Thanks Sarah Young and http://www.goodtoknow.co.uk/recipes/227023/Speedy-chocolate-muffins

Red Velvet Brownie with White Chocolate Icing

Ingredients

1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
2/3 cups chocolate chips (optional)

Method

1.  Preheat oven to 350.
2.  Butter and flour an 8 x 8 cake pan.
3.  In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.
4.  In the bowl of an electric mixer, cream butter and sugar until fluffy.
5.  Add eggs one at a time, then add remaining teaspoon of vanilla.
6.  With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.)
7.  Add flour and salt, mixing until just combined.
8.  Fold in chocolate chips.
9.  Spread in the 8 x 8 pan.
10. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
11. Let cool completely before frosting.


White Chocolate Frosting
Ingredients

1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted (I used Lindt)
1-2 tablespoons milk (or more if needed)

Method

1.  Cream butter in an electric mixer until fluffy, then add vanilla.

2.  Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed.

3.  Add in melted white chocolate and beat until incorporated.

4.  To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed.

5.  If frosting becomes too liquidy add additional sugar.

Thanks to Kate Morgan and http://www.howsweeteats.com/2011/03/red-velvet-brownies-with-white-chocolate-frosting/

Savoury Pinwheel Scones

Ingredients

2 cups flour
2 heaped tsp baking powder
1 tsp mustard powder
salt n pepper
4 tsp butter
50g tasty (mature) cheddar
3/4 cup trim milk
filling: 100g ham, 100g tasty (mature) cheddar

Method

1.  Set oven for 220C
2.  Sift flour, baking powder, mustard powder and salt and pepper
3.  Rub in butter and cheese
4.  Gradually add milk using knife
5.  Knead gently
6.  Roll out to form rectangle
7.  Slice ham into ribbons and spread over scone mixture and cover with cheese
8.  Roll up and cut into 8
9.  Place on greased oven tray and bake for 20m or until golden

Thanks to Kylie May and http://hazel-thisandthat.blogspot.com/2009/05/savoury-pinwheel-scones.html