Frances's gluten-free shortbread

Posted by Bake Club on Wednesday, May 16, 2012 In : cookies 

I can't remember which US website I got this recipe. Has some handy tips at the end for GF baking.


1 1/3 cups white rice flour

1/2 cup sweet rice flour (I just used the same rice flour)

1/2 cup cornflour

1 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon xanthan gum (this prevents the cookies from spreading)

7 ounces (14 tablespoons) butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

 

Preheat oven to 150°C. Line 2 baking sheets with parchment paper. In sma...


Continue reading...
 

Kara's luscious chocolate tart

Posted by Bake Club on Tuesday, May 15, 2012 In : desserts 



Welcome to Bake Club, Kara! Kara has her own blog, http://kazascakes.blogspot.co.nz/
and she'd like to share the recipe she made on Mother's Day.

This tart is really luscious - it's at its best when it's been well chilled. Recipe from Helen Jackson's book.

Sweet Chocolate Pastry

1 3/4 flour
1/4 cocoa
1/4 sugar
125g butter well chilled and roughly chopped
1 egg
1-2 tbls cold water

Place flour and sugar in food processor. With motor running, drop butter in piece by piece until mixture resembles coarse...

Continue reading...
 

Frances's lemon polenta cookies

Posted by Bake Club on Monday, May 14, 2012 In : cookies 

These cookies feature on the cover of May's Healthy Food Guide.

100g reduced-fat spread (I used regular butter)
75g caster sugar
1 lemon, zest finely grated
2 egg yolks
1 cup flouro (I used gluten free)
1/2 cup polenta
4 Tbs icing sugar

Beat butter, sugar and zest until light and creamy. Add yolks one at a time. Beat well. Sift flour and pinch of salt into a bowl. Stir in polenta. Add dry ingreds to egg mixture and combine well. Knead lightly for 1-2 min, shape into a ball, cover with plastic wrap an...
Continue reading...
 

Never fail fudgey chocolate cake by Frances

Posted by Bake Club on Monday, May 14, 2012 In : big cakes 

This is from the May Skywatch magazine - didn't know they had recipes! I have never made a cake with so many eggs - it turned out deliciously rich and intense and I used less sugar.

 

400g dark choc (I used Whittaker's Dark Ghana)

360g unsalted butter

360g caster sugar (I used under 350g)

6 heaped Tbs plain flour (could easily be gluten free)

pinch cinnamon or cardamom, optional (I used about 1 tsp of each)

6 eggs

icing sugar

 

Preheat oven to 200C. Melt chocolate, butter and sugar ...


Continue reading...
 

Ruth B's pumpkin whoopie pies

Posted by Bake Club on Monday, May 14, 2012 In : small cakes 

Frances says: I've never tasted homemade whoopie pies, only store-bought ones which always seem too sweet. These were perfect, as good as the ones I had in NYC, thanks Ruth!

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 or 2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
125g butter, softened
1 1/4 cups sugar
2 large eggs, at room temperature, lightly beaten
1 cup mashed pumpkin
1 teaspoon vanilla extract

filling:
250g cream cheese, at room temperature
6 tablespoons ...
Continue reading...
 

April Sweet NZ round up!

Posted by Bake Club on Wednesday, May 2, 2012 In : food blog 

Feast your eyes on this mouth-watering selection! Thank you to all the bloggers who contributed this month. I hope you can have a browse and be inspired.
May's Sweet NZ will be hosted by Jemma from Time for a Little Something so please send her your next entry.
From April we have:

Vegan cape-pops by Alessandra Zecchini. Chocolate dipped Cape gooseberries then rolled in yummy nutty and sweet toppings.


Butterscotch cupcakes by Arfi at HomeMadeS. Gluten free with caramel sauce - now that's what I'm ...
Continue reading...
 

Frances's dark chocolate self-saucing pudding

Posted by Bake Club on Wednesday, May 2, 2012 In : desserts 

I'm sorry this doesn't look that pretty after being dealt to before the pic was taken, but sure tasted gooood. This saucy little number is from the June HZ House & Garden magazine. And this is my entry into the April Sweet New Zealand, hosted by myself this month!


1 cup self-raising flour
2 tablespoons good-quality dark cocoa
½ cup caster sugar
½ cup milk
1 large egg
60g butter, melted
1 teaspoon vanilla extract
200g dark chocolate melts, buttons or pieces
1 cup boiling water
Icing sugar for dusting
T...
Continue reading...
 

Ginny's chocolate sour cream raspberry cake

Posted by Bake Club on Sunday, April 22, 2012 In : big cakes 

This is from Marian Keyes' Saved By Cake. Delicious and very easy (if not the cheapest cake to make!)

100g dark (70%+) chocolate
250g self-raising flour
1 tsp baking soda
1 tsp salt (seems a lot!)
250g caster sugar
125ml sunflower (or other non-flavoured; I used grape-seed) oil
250ml sourcream
2 eggs, beaten
1 tsp vanilla extract
300g (approx) frozen rasberries, defrosted

The recipe says to make 2 23cm cakes, and stick together with rasberry jam; I made one, in a bundt tin, it just needed longer to...
Continue reading...
 

Frances's gingery cookies

Posted by Bake Club on Monday, April 16, 2012 In : cookies 


These cookies are adapted from the coffee snaps recipe. They're not gingernuts, but gingery.

125g butter, softened
1 cup (275g) firmly packed brown sugar
1 teaspoon vanilla extract
1 egg
3/4 cup (110g) plain flour
3/4 cup (110g) self-raising flour
3 teaspoons powdered ginger
walnut halves

Preheat oven to 180°C (350° F). Line cookie/oven tray with baking paper.
In a bowl, beat butter, sugar and vanilla extract until pale and fluffy.
Add egg and beat until just combined.
Stir in ...


Continue reading...
 

Frances’s tower of super fudge

Posted by Bake Club on Tuesday, April 10, 2012 In : sweets 

I went to an inspiring raw chocolate demo by Chef Rene at Wise Cicada in Newmarket, Auckland. He showed us how to make lots of chocolate recipes and we tasted them all! The energy in the food was amazing. Here’s his recipe for super fudge, which keeps nicely in the fridge. Just one piece in the afternoon is a great pick-me-up - packed with super foods!

3.5 c date paste (dates soaked in enough water to blend into a paste)
1 c chia seeds
1 c sultanas...


Continue reading...
 

Ginny makes Al Brown's mother's ginger crunch (with a twist)

Posted by Bake Club on Monday, April 9, 2012 In : slices 

This recipe is from Stoked, and makes the real deal, an old-skool proper buttery, crunchy, gingery slice. moreish in the extreme, finger-lickin' good! I tweak it with the addition of a bit of semolina which gives a slightly more textured base.

Base:
115g butter
1/2 C sugar (I use caster)
3/4 C flour
2 Tbs semolina
1 tsp baking powder
1 tsp ground ginger

pre-heat overn to 180C, butter & baking-paper-line a 30x20cm slice tin.
cream butter and sugar till light and fluffy. Sift flour, baking powde...
Continue reading...
 

Oat biscuits with chocolate by Frances

Posted by Bake Club on Sunday, April 8, 2012 In : cookies 

These are a lot like Anzac biscuits but the butter and sugar are creamed.
Makes about 20 sandwiched biscuits

65g rolled oats
160g softened butter
160g raw caster sugar
55g golden syrup
150g (1 c) plain flour
75g dessicated coconut
400g chocolate, chopped (I always use dark)

Preheat oven to 160C. Process oats in a food processor or coffee grinder until finely ground.
Beat butter and sugar until pale and creamy. Add golden syrup, stir, then add flour, coconut and oats. Form heaped teaspoons into balls an...
Continue reading...
 

Frances makes Easter cherry and chocolate hot cross buns

Posted by Bake Club on Sunday, April 8, 2012 In : bread 

Confession: my very first batch of hot cross buns was a disaster - I used nearly 100% gluten flour by mistake! They looked great, iced and glazed, but they were balls of elastic - totally inedible. I didn't bother reading the back of the gluten flour packet, which said to use only 2 Tbsp of the flour in a recipe. But I managed to salvage the cherries and choc bits to use on the next batch, which was a raging success.

Recipe from April's Mindfood

750g plain flour
1/3 c caster sugar (I just used s...
Continue reading...
 

Chocolate orange ricotta tart by Ginny

Posted by Bake Club on Sunday, April 8, 2012 In : big cakes 

Just look at this thing of beauty.
Adapted it slightly from the Rose Bakery recipe:

Sweet pasty (make your own or buy one)
3 egg yolks
2 eggs, 1 blended for basting the pastry (to then be used in the tart)
100g caster sugar
1 tsp natural vanilla extract,
grated zest of 3 oranges, 500g ricotta cheese
roughly 180g grated dark chocolate (70% or more)
1 tablespoon plain flour

Method
Preheat oven to 180 deg C

Pastry
Put pastry in 28cm (roughly) tart tin, chill for 30 mins, then blind bake for 10 minute...
Continue reading...
 

Frances's dried kumara

Posted by Bake Club on Friday, April 6, 2012 In : savoury 

OK, this isn't baking, but it does use the oven and I just wanted to share my all-time favourite snack. Mama Chan used to make these in her childhood in China - sweet potato slices dried in the sun. Then she made dried kumara throughout my childhood and I always gobbled them up.
Boil a pot of kumara with the skins on until just cooked through. Drain and leave to cool. Scrape the skin off with a knife. Slice into 1cm-thick slices. Spread on to a wire oven rack. Dry for several hours at 50-100C...
Continue reading...
 
 

Welcome 2 Bake Club — May the Cake B With U


Where bake-loving friends and family from Auckland and around the world meet virtually and in person to savour homebaked goods!

If you would like to contribute to Bake Club please send your pics, recipes and credits to go.bakeclub@gmail.com. The most inspiring will receive an exclusive Bake Club button badge!

Recent Comments

Powered by Disqus

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a Free Website with Yola.