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- 2/3 cup (about) heavy whipping cream, divided
- 2 teaspoons finely grated lemon peel
- 1 tablespoon baking powder
- 2 teaspoons freshly ground star anise
- 1/2 teaspoon coarse kosher salt
- 6 tablespoons (3/4 stick) chilled unsalted butter
- 2 tablespoons heavy whipping cream
Preheat oven to 400°F. Whisk 1/2 cup cream, egg, and lemon peel in medium bowl. Whisk flour and next 5 ingredients in large bowl. Using large holes of box grater, grate butter over dry ingredients. Using fingertips, blend until coarse meal forms. Add raisins and cream mixture. Stir until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Turn out onto floured surface; knead just until dough comes together.
Pat out dough to 1/2-inch-thick round. Using 2-inch-diameter cutter, cut out scones. Gather dough scraps; press out to 1/2-inch thickness and cut out additional scones. Transfer to baking sheet.
Brush tops of scones with 2 tablespoons cream; sprinkle with raw sugar. Bake until golden and tester inserted into center comes out clean, about 16 minutes. Transfer to rack; cool. Serve warm or at room temperature.
Orange and Star Anise Autumn Leaves
I don’t often make biscuits but having watched The Great British Bake Off I felt quite inspired, though I wasn’t going to be making a biscuit chandelier! There is very much a sense of autumn in the air, and so the leaf cookie cutters I bought a year or so ago were brought out of their hiding place.
Ottolenghi’s Sweet book has this lovely recipe for orange and star anise biscuits. I really enjoyed the star anise when making the blackberry and star anise friands and since then I have been using this usually neglected spice as often as I can. I now use star anise in my porridge instead of cinnamon. I did simplify the original recipe as I only had plain flour not the two types of flour the recipe called for: rice and ‘00’ .
I have to say that I ‘tested’ a significant number of biscuits and they were really delicious. The only thing I might change next time would be to increase the amount of orange zest. Otherwise these biscuits are a true celebration of autumn!
1½ tsp ground star anise (about 3 whole star anise)
finely grated zest of 1 large orange (1 tbsp.)
scraped seeds of ½ vanilla pod
250g unsalted butter, fridge-cold, cut into 2cm cubes
1 large egg, lightly beaten
1. Sift the flours, sugar, baking powder and ground star anise into a large mixing bowl. Add the salt, orange zest and vanilla seeds and mix to combine. Add the butter and use the tips of your fingers to rub it into the dry mix until there are no large bits of butter and the consistency is that of breadcrumbs. Add the egg and mix gradually, using your hands or a wooden spoon, until the dough comes together. Shape into a rectangle and wrap tightly in cling film. Set aside in the fridge for at least 1 hour to firm up.
2. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line two baking trays with baking parchment and set aside.
3. Cut the dough in half and roll out one half on a lightly floured work surface until it is just under 0.5cm thick. Using cookie cutters, cut out the biscuits and place them on the lined baking trays, spaced 1cm apart. Re-roll the scraps to cut out more biscuits.
4. Bake for 16–17 minutes, in batches if necessary, rotating the trays halfway through to get an even colour. They should be golden brown on the edges, lightly golden in the centre and have a golden brown underside. Transfer to a cooling rack until completely cool.
5. The dough can be made a day ahead and kept in the fridge overnight make sure you remove it from the fridge and allow it to sit at room temperature for 30 minutes before rolling, so it becomes malleable. The dough can also be frozen before or after it is rolled and shaped if the latter, bake from frozen and increase the cooking time by 1 minute.
- Preheat oven to 100* C (212* F) Fan.
- Beat the egg whites in a mixer for about 1 minute on high speed, until light and fluffy.
- Add the granulated sugar in batches and beat for 8-10 minutes, until soft peaks form.
- Add the icing sugar in batches and beat for another 5 minutes, until stiff peaks form.
- Add the star anise.
- Line a baking sheet with parchment paper. Use a tablespoon to Drop spoonfuls of the meringue to the baking sheet.
- Sprinkle with toasted almond slivers and extra ground star anise.
- Bake for 2 hours.
- When ready, do not remove from oven. Allow them to cool in the oven.
- Store in an airtight container or jar.
Kissabel Apple Tart
I first saw these glorious pink apples on Instagram a couple of years ago and thought that this type of apples could only be found at farmer’s markets. My eyes nearly popped out of my head when I saw them last week at the Co-op, my local Co-op! I couldn’t be sure that they would be pink inside, but I’m always up for trying different varieties of apple in apple season. So, I bought 2 packs of these Kissabel apples.
The apples are crisp and a little sweet. I decided an apple tart would be the best way to show case them. I finally plumped for Felicity Cloake’s the perfect French apple tart recipe. The addition of the apple puree to the frangipane stops the tart from being overly sweet and still maintains its sublime apple flavour. I did adapt the recipe slightly, using Eric Lanlard’s sweet pastry recipe and adding the gold leaf. I also removed the alcohol and for the apple puree ,I used Bramley apples for their tartness.
For the pastry
300g plain flour, plus extra for dusting
4tbsp golden caster sugar
200g unsalted butter, chopped into pieces
2tsp vanilla paste or extract
For the frangipane
60g soft butter
60g icing sugar, sifted
2 drops almond essence
1 egg, beaten
115g ground almonds
1 tsp cornflour
For the filling
1kg apples (I used 400g Bramley apples and 600g Kissabels)
1 vanilla pod
3 tbsp smooth apricot jam or quince jelly, to glaze
gold leafto decorate (only if you want to)
To make the pastry
Sift the flour into a mixing bowl. Stir in the sugar. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.
Make a well in the centre and add the rest of the ingredients. Mix together with your fingertips to make a smooth dough.
Turn out on to a lightly floured surface and gather into a ball. Cover with cling film. Chill for at least 30 minutes.
Roll out the pastryinto a 23cm tart tin and prick the base with a fork. Chill in the refrigerator for 15 minutes.
Place a large piece of non-stick baking paper over the base and sides of the pastry. Fill the base with baking beans.
Bake in a preheated oven, 180C (fan 160C)/350F/gas mark 4, for 10-15 minutes or until the case is just set, then remove the paper and beans and cook empty for a further 10 minutes or until the base is dry and crisp and the top edges of the tart are golden,
To make the puree
Meanwhile, core and peel 400g of the apples and cut into chunks. Put in a pan with the butter, 75ml water and the vanilla pod, if using, and cook over a low heat until very soft, adding more water if necessary. Puree with a stick blender or mash well, and leave to cool.
To make the frangipane
Beat together the butter, icing sugar and almond essence until fluffy, then whisk in the egg. Fold in the remaining ingredients and a pinch of salt, and mix until well combined.
Heat the oven to 200C/390F/gas 6. Spread the pastry base with the apple puree and top with the frangipane mixture. Finally, top with the apple slices in two concentric overlapping circles, then bake for about 30 minutes,or until golden brown.
Heat the jam over a low heat until runny, then carefully brush the apples until glossy. Decorate with the gold leaf, if using.
Have you heard of Hummingbird Cake? It’s an old Southern classic recipe that ran in Southern Living Magazine back in February of 1978. Mrs. L.H. Wiggins submitted the original recipe and it has since become Southern Living’s most requested recipe. How it got it’s name, nobody knows for sure….maybe because the sweet flavor is something hummingbirds would love? I’m just guessing, but I do know for sure that the pineapple-banana-cinnamon flavor combination is a sure hit. Since I don’t always have an occasion to make a 3-layer cake, but I love this cake so much, I decided to give it a whirl and revise it into a muffin recipe. And I’m sure glad I did…these hummingbird muffins are AH-MAZING! And who doesn’t want to eat cake for breakfast?
Muffins are one of my favorite things to bake. They are usually quick and easy and people just love freshly baked muffins. It makes them feel special and I am all about baking as a way to show someone I care. When I am on a food styling job, I often bring muffins or coffeecake to serve up as a mid-morning treat to have with coffee. It keeps everyone in a good mood and helps keep hunger at bay in case we have a late lunch. These Hummingbird muffins are definitely going to be my new go-to muffin recipe, as I have had several requests for the recipe. Let’s chat about what makes them so awesome!
First things first…the name. What’s not to love about hummingbirds? Can’t argue with such a cute name! Second, the flavor. These have a flavor combo of mashed bananas and crushed pineapple with just a hint of cinnamon that can’t be beat! And all that fruit makes them extra moist! (Sorry…I know that’s one of the most-hated words, but there really is no other way to describe these!). Third, is the nutty streusel topping. You all know how much I love a crumble topping. I even ate the bottom of one of these babies first, so I could save the crumbly top for last. Finally, the icing. Isn’t everything better with a little frosting drizzle? It definitely is in my book!
And the best part of all about this recipe…..they are super easy to make! You start by mixing up the streusel topping set that aside and then mix up your batter. Leave your mixer in the cupboard all you need is a large bowl and a spoon. Muffins ALWAYS do best if they are hand mixed with a spoon. Over-mixing makes muffins have a pointed top, instead of a nice rounded dome and also makes them tough. Mixing by hand, just until the flour is moistened and everything is combined will mean your muffins will look and taste wonderful.
Once your batter is mixed, you just divide it evenly among 12 paper-lined muffin cups and sprinkle on the streusel. I went all out and it may seem like a lot of crumbs, but use them all up and load them on, you’ll be glad you did. They should look like this before the go in the oven:
Pop them in the oven and bake until they are golden brown and a toothpick inserted comes out clean. TA-DAA…….
Allow them to cool in the pan for about 5 minutes, while you mix up your icing in a little bowl and then drizzle away!
That’s it! So the next time you need a little mid-morning treat or something fabulous for your weekend breakfast, mix up this southern-classic-turned-muffin! I think Hummingbird Muffins will become your new go-to muffin recipe. as well. Happy Baking!
25 Recipes That Prove Vanilla Bean Is Worth The Splurge
There's a pretty steep price difference between vanilla extract (especially if you make your own) and a whole vanilla bean -- pod and all. An ounce of extract costs roughly 80 cents where a bean is closer to to three dollars. In many cases where vanilla is called for, opting for the less expensive of the two is a wise choice. Vanilla beans would be almost wasted on chocolate chip cookies. And pancakes don't really deserve them. But in a batch of homemade ice cream real vanilla beans can make a world of difference.
Some recipes just yearn for the subtle flavors that only a vanilla bean can offer -- and the pretty black specks that let people know this is something extra special. Those are the recipes we've gathered here for you below. From homemade donut glazes to panna cottas to French madeleines, here are 25 times vanilla bean was worth the splurge.
Recipes Containing: Anise
AHHHHHHHHHHHHHH the aroma of these warming spices. This is being posted for those in the wor. ( more )
Roast all the ingredients lightly in a heavy bottom pan (cast iron). When the spices give of. ( more )
Finely grate enough zest from orange to measure 2 teaspoons, then squeeze 1 tablespoon juice. ( more )
Stir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-loo. ( more )
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and saut&#233 un. ( more )
Melt butter in large pot over medium-high heat. Add onion, thyme, 3 star anise, bay leaves, . ( more )
Preheat oven to 400&#176F. Whisk 1/2 cup cream, egg, and lemon peel in medium bowl. Whisk f. ( more )
Cheese and Herb Scones
There is nothing quite like the smell of freshly baked goods. It isn&rsquot always sweet goodies that gets me going. The smell of these Cheese and Herb Scones had me salivating by the minute.
I felt is was time for a trusty, homey recipe and I am chuffed to share this easy scone recipe with you guys today. I have always been a bit frightened of baking, but I have to say, this recipe is a keeper.
The best thing about this effortless scone recipe is that you can add loads of different flavour variations here, whether it be savory or sweet.
I used a basic scone recipe and added extra grated mature cheddar cheese and a handful of freshly chopped herbs. Simply serve it with a strawberry jam and some grated cheddar &ndash and you are golden.
Why don&rsquot I bake this more often, I sometimes ask myself.
And then I remember that once you start with these babies, there&rsquos no turning back &ndash so make sure there&rsquos someone special to share it with! I also made these Blueberry Yogurt Scones a while back &ndash utterly delicious! What is your favorite topping on a fresh scone?
From The Violet Bakery Cookbook The Violet Bakery Cookbook by Claire Ptak
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- Categories: Pies, tarts & pastries Lunch Vegetarian
- Ingredients: buffalo mozzarella cheese double cream rosemary new potatoes store-cupboard ingredients
Orange Dark Chocolate Chip Scones
Orange Dark Chocolate Chip Scones is just like eating one of those dark chocolate oranges you get at Christmas, but for breakfast and full of carbs. It’s a simple and flavorful recipe that was passed down from my grandma Alice. A bit of tradition to bring to your own home!
So I think I’ve just discovered the best scone combination in the history of ever.
If you’ve already experienced an orange dark chocolate chip scone, please don’t tell me. Let me live in my bliss of thinking that it hasn’t been done before, mmkay?
I really wanted to make a scone that was a blend of bright summer and fall for the end of August. It’s already bouncing between 60 degree and 90 degree temps here in Denver so I know that fall is well on its way.
Fall happens to be one of my favorite seasons (and no, I swear it’s not only because my birthday is in October…) and even though I’m not a crazy pumpkin spice latte fan girl, I am a fan of all the fall and winter flavors.
Oranges are one of those iconic fruits for me that signify both summer and fall/winter.
For the summer, I think of my grandma Adele who lived in Florida and grew oranges in her backyard. We used to pick them whenever I visited, eating them for breakfast along with grapefruits sprinkled with sugar.
For winter, I think of my grandma Alice who would shove an orange in all of our stockings at Christmas every year. We would moan and groan, but it would be the first thing we’d actually eat on Christmas mornings. She would also add socks to the mix, which would also get audible groans from myself and my cousins. However, it became a tradition that we eventually looked forward to every year (and one that my mom still continues to this day for me).
And then there’s me, right smack dab in the middle of fall and wanting the best of both worlds. After all, we can have it all, am I right?
So I threw a heavy amount of orange zest into these scones along with star anise and Cointreau to bring out the bright fruit notes, but also the subtle more sultry flavors you like when the temps cool.
Essentially this is the perfect scone for Colorado at this time of year. I love enjoying one of these alongside my morning coffee or even as an afternoon snack with a cup of tea! It’s such an easy recipe to make and the end result is well worth the scant amount of time it takes.
The dark chocolate just makes it taste like a freaking candy bar, and I’m 100% ok with starting my day off that way. Aren’t you?