Recipe – Page 6 – Baking with Gab

Peanut butter slice and broken ovens

This little slice was created at a time when I thought that I had no oven. The oven in my rental property had been smoking like crazy for no apparent reason at all. So I stopped using it while we tried to get the issue sorted.

Some people could cope with just a stove top to cook on…I can’t.

Ovens are kind of integral to what I do here at Baking with Gab.

So in the week that I went without an oven I went Pinterest crazy on no-bake recipes. I was amazed at the amount of food that people get away with not cooking! Lots of fudges are no bake, I almost made a cake batter dip, and there are so many raw desserts that I want to try. Continue reading “Peanut butter slice and broken ovens”

Pretzels and new things

I have a confession to make. I don’t like pretzels. Those little salt-laden little knots that always make their way onto dip platters. I just can’t stand them. They’re too salty and brittle – they dry out my mouth with such speed that it creeps me out.

I know, I’m sorry. But in the interest of full disclosure, I needed to let you know!

So when I set out to make my own, I knew that they weren’t going to be spindly and hard, they were going to be plush, pillowy little tangles of dough. And without too much salt!

These little knots do not disappoint. (I refrained from writing “do knot disappoint,” just fyi.) Continue reading “Pretzels and new things”

Roast eggplant soup and Snoods

I have almost worn out my favourite snood in this chilly weather. If I could somehow permanently attach the snood to my neck, I would. It’s glorious.

When it’s not festooned around my neck, it drapes itself over my knees at work. It makes me look like a nanna, but my knees are so damn warm that I don’t even mind. The days that I leave the snood at home, I feel like a part of me is missing. My décolletage, exposed, catches the frosty weather and longs for the snood.

I really love my snood. Continue reading “Roast eggplant soup and Snoods”

Sticky orange cake and vitamin C

Continuing my Brazilian theme, I’m testing out some more gorgeous Brazilian bakes. This particular cake (so my Googling tells me) is called Bolo de Laranja, which simply means orange cake. I renamed it so that it’s slightly more accurate!

I’ve been having a citrusy few days – I made my lemon and poppy seed cake last week and have been self-medicating with lemon, ginger and honey tea. It’s cold season and I’ve not escaped the onslaught. Luckily I’ve not lost my sense of smell or taste yet, so I can enjoy in a slice or two of this beauty in the interest of ingesting lots of vitamin C! Continue reading “Sticky orange cake and vitamin C”

Brigadeiros and fanfare

The World Cup is in full swing and I haven’t even mentioned it. I love any excuse for a themed post , but I realised recently that I haven’t taken the opportunity yet.

So I did some Googling. Having never been to Brazil, I’m not an expert on Brazilian cuisine (not that lack of experience stopped me having a go at foreign sweets before!) I am, however, a keen reader; Google, Pinterest and Instagram have taught me lots about Brazil in a relatively short amount of time.

I’ve learned that Brazilians seem to have a love of caramel and sweetened condensed milk.

I, therefore, love Brazil! Continue reading “Brigadeiros and fanfare”

Lemon poppy seed cake and processes

I made this cake without the aid of Penelope, my mixer. I use her to do everything because it’s just so effective! Today, however, she stayed at my house while I visited Norman and mum. Faced with the prospect of no mixer and an urge to make a delicious cake, I decided to simply hand mix the ingredients.

I thought that I would begrudge it, but I really enjoyed it. I found that I paid so much more attention to what was going into the batter, and noticed the effect that certain ingredients had when they were added. Continue reading “Lemon poppy seed cake and processes”

Almond berry cupcakes and favourites

These cupcakes are officially my new favourite thing. I love experimenting with lots of different kinds of sweets, but there are a handful that I could cook at the last minute and know that they’d be a hit. There’s mum’s sticky date, cinnamon scrolls and Nutella fudge, just to name a few. These are recipes that I can always rely on to be brilliant. And I know them like the back of my hand, which helps! Continue reading “Almond berry cupcakes and favourites”

Coconut macaroons and ease

These little morsels are the easiest of easies. They’re also super delicious. Which is why I chose to make them while I’m still getting used to my oven. As you can see, they browned pretty darn quickly, but I tend to like my macaroons on the toastier side anyway. It gives them a wonderfully crunchy shell, which contrasts beautifully with the sweet, squidgy inside. Continue reading “Coconut macaroons and ease”

Bakewell cupcakes and English food

Recently I spoke about discovering the deliciousness that is an Eton Mess. There were many things in my year of living in England that stuck out, and I’m just realising that waaaay too many of them are food-related. Yorkshire puddings? Possibly the simplest of all of my food discoveries, but so satisfying. Yorkies – the label says they’re not for girls, but I ate so many of those chocolate bars! I visited tea shops and bakeries and bought ridiculously cheap 12 packs of doughnuts from Asda more frequently than I’d care to admit.

I relished in the healthy things too – proper Sunday roasts, complete with boiled cabbage (which I LOVE) and brussels sprouts with Christmas dinner. Continue reading “Bakewell cupcakes and English food”

Cashew, Cobs & caramel fudge and texture

If you haven’t noticed already, I get kind of excited about food. I love putting unexpected flavours together (basil and chocolate, anyone?), I love putting a twist into classic recipes, and I’m really loving playing around with textures to avoid the sameness that can creep into an indulgence like fudge.

Don’t get me wrong, I ADORE simple, speedy fudge. I would have eaten my Nutella fudge all by myself if my siblings hadn’t found out about it. And the peanut butter fudge? I basically did eat that all by myself!

But this fudge is different. It’s kind of grown up. I’d venture so far as to say that it’s a little bit classy!

The smoothness of the chocolate fudge is gorgeous. It’s rich and suave. If this fudge was a person, it would probably be Richard Branson.

The addition of the jersey caramels, Cobs popcorn and the cashews. Make it brilliant, crunchy and a little bit nuts.

Probably still like Richard Branson…

I was a little worried about posting this recipe, because I thought that it was kind of ugly. It’s bumpy and chunky and not as pretty as the recipes I usually post. But the response to the preview photo I posted yesterday on Facebook was fabulous. I love that you guys see beauty in this chunky little delight.

Personally, I think that the alliteration of these three additives (as well as the taste) makes them the best. No matter what combination of ingredients is in the bite that you take, I promise it will be glorious.

Cobbs, cashew and caramel fudge

400g dark chocolate
395g tin sweetened condensed milk
2 tbsp thickened cream
½ cup cashews
¾ cup jersey caramels, roughly chopped
1 cup Cobs salted caramel popcorn

Grease a 20cm square tin and line it with baking paper. You only need to grease it very lightly, just so that the baking paper has something to adhere to.

Chop up your caramels. Try not to chop them too finely, they’re beautiful when they’re big and chunky. Leave your cashews and salted caramel popcorn whole. Set these to one side.

Pop your chocolate and sweetened condense milk into a saucepan over a low heat. Stir constantly until the chocolate is melted and the mixture is smooth. Don’t worry if you can’t get the mixture completely smooth, a few little chunks of chocolate won’t make any difference to the finished product. Add in the thickened cream to give it a glossy sheen.

Take the chocolate mixture off the heat and stir in your caramels, cashews and Cobbs popcorn. Working as quickly as you can, distribute them evenly throughout the mixture, making sure everything is covered in the chocolate fudge. Pour into your prepared pan and smooth it down as best you can. Don’t bother making it perfect, there’s something to be said for delicious, ugly imperfection. refrigerate for at least an hour.

That’s it! Sit back and snack on any popcorn or caramels that you’ve got left over.

Remove from the fridge ten minutes before you want to serve it and slice into small squares. It’s super rich, so you only need a mouthful or two!

The great thing is, you can substitute the additives with anything – make a marshmallow, choc-popcorn and walnut fudge. Or M&M, jaffa and white choc chip fudge. There are so many great possibilities.