Morning Glory Muffins

These wholesome and hearty Morning Glory Muffins are packed with a variety of spices, nuts, fruit and even some vegetables! Perfect for a simple breakfast or fast snack. Rise and shine with a taste of nostalgia! Morning glory muffins are a beloved classic that’s a celebration of flavor. Whether you’re starting your day on the […]

The post Morning Glory Muffins appeared first on Bake or Break.

My New Breville Oven & an Exciting New Technique for Melting Chocolate

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It’s been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.

I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.

A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I’m totally smitten! I’ve even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:

  • An oven light that can be turned off or on at will (oh joy!)
  • Two oven racks
  • A dehydrating setting and mesh basket (I’ll be using this for my citrus powder)
  • A proofing setting for bread dough between 80°F/27°C and 100°F°/38°C

(I tested it and it holds true to temperature with no more than 3°F fluctuation.)

Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.

Breville BOV900BSS The Smart Oven Air, Silver

Pflaumenkuchen mit Baiserhaube: Delicioso bizcocho de ciruela

Hay combinaciones que siempre son garantía de éxito y una de ellas es bizcocho y fruta. Nada puede salir mal de estos dos elementos juntos. Además que es una gran opción porque nos permite usar frutas de temporada, por lo que podremos disfrutarlo durante todo el año. Hoy os traigo un bizcocho de ciruelas con […]

La entrada Pflaumenkuchen mit Baiserhaube: Delicioso bizcocho de ciruela se publicó primero en Bake-Street.com.

Carrot Cake Cookies

Carrot Cake Cookies close

I won't even go into
the "these-cookies-are-good-for-you-because-they-contain-carrots" lecture.

You know that already.



Carrot Cake Cookies with wire cooling rack and frosting

I love, love, love carrot cake. I'm a chocolate girl through and through, but I think carrot cake wins almost every time.
The carrots ensure its moistness, that little bit of spice makes it
intriguing, and cream cheese frosting—you really can't beat cream cheese
frosting.

carrot cake cookie dough pre-baked
You've got a little carrot cake in cookie form, mounds of carrot and
ginger-laden cookies flecked with toasted pecans and topped with an
orange-flavored cream cheese frosting.
It all starts with this dough…

CLICK TO READ THE FULL POST >

Cronuts, Croissant Cinnamon Buns and Bear Claws, OH MY! Facebook LIVE Croissant Demo, Part Deux

This past Labor Day, I showed you how to make my croissant dough on Facebook Live. Along with the dough, we made plain croissant and a Pain au Chocolat (chocolate croissant).
STRETCH that plain croissant!
But Croissant are SO much more than just the plain and chocolate. You can make Cronuts, bear claws, the Best (and I mean the BEST) cinnamon buns ever and so much more. 
Join me September 11th at 11am/est for Gesine’s FB LIVE Croissant, Part DEUX

Vanilla Cupcakes

Vanilla Cupcakes are a classic treat that promises to fill your kitchen with the warm, alluring aroma of vanilla. Perfect for special occasions or no occasion at all! My favorite recipes that get made again and again are those that are so simple yet totally enchanting. These vanilla cupcakes are the epitome of homemade comfort: […]

The post Vanilla Cupcakes appeared first on Bake or Break.

Bacon Gruyere & Tomato Tartlets

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Such a perfect little bite to eat – these little bites of loveliness are just right whether they’re a snack for hungry hoards after school or gracing the table at an afternoon tea.

Just one word of warning from me, do not eat one warm from the cooling rack, you won’t be able to stop at just the one and half will have disappeared before anyone else gets a look in!

Ingredients :

Pastry

225g plain flour

100g butter, cold diced

Pinch of salt

1 egg, medium beaten

1-2 tbsps cold water

Filling

80g sweet tomato relish

200g thick cut bacon (approx. 4 rashers)

50g Gruyere cheese, grated (use a good strong cheddar if you’d prefer)

100ml single cream

1 egg, medium

Salt and pepper

 

Oven Temp:       180c(fan)/200c/Gas Mark 6.

Makes: 12 tartlets

Freezing:  Suitable for freezing for upto 1 month.

Method:

To make the pastry place the flour and cold diced butter in a large mixing bowl or for speed in the bowl of your food processor.

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Rub the butter into the flour using your fingertips  or blitz with the processor until the mixture resembles fine breadcrumbs.

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Stir through the pinch of salt and make a well in the centre.

Add the beaten egg and work into the mixture until the pastry begins to come together, adding a little extra water if necessary.

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Knead lightly  until smooth.

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Cover with clingfilm and chill in the fridge for 30 minutes.

While the pastry rests prepare the filling.  Grill the bacon and allow to cool.

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Yes I have 5 rashers, the extra one is going on a sandwich for my lunch!

Trim away the fat and dice into small pieces.

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In a jug beat together the single cream and egg and season well with salt and pepper.

Once the pastry has chilled grease the recesses of a 12 hole bun tin.

Roll out the pastry on a lightly floured worksurface to approx. 4mm in thickness.

Cut out 12 rounds using a pastry cutter and use to line each recess of the tin.

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As you cut them out set them on the top of the recess and then carry on cutting out.  As the pastry relaxes it will start to shape into the hollow.

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Once all 12 are cut out, press them very lightly so that they line the recesses neatly.

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Add ½ teaspoon of tomato relish to the base of each pastry case.

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Divide the bacon pieces and grated cheese between each.

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Pour the cream mixture into each case, taking care not to overfill, you just want to surround the fillings.

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Bake in the oven for 20-22 minutes until golden.

Release from the tin and allow to cool on a wire rack.

Serve warm or cold.

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Bacon Gruyere and Tomato Tartlets

Ruth Clemens, Baker Extraordinaire

The post Bacon Gruyere & Tomato Tartlets first appeared on Baking, Recipes and Tutorials – The Pink Whisk.