The world of baking and food through the eyes of an American in London

Posts Tagged "lemon"

Classic Treacle Tart

Posted by on Sep 29, 2011 in Pie | 7 comments

Classic Treacle Tart

I have lived in London for nearly 10 years and I only had my first slice of treacle tart a few weeks ago at Bonds restaurant in The City (they have good lunch deals in August as all the bankers are off on holiday). I guess I never tried it because it looks a bit plain but I was so wrong. It’s a very simple dessert but it’s a national classic for a reason! It tastes so good when it’s warm with a bit of ice cream or cream.

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Lemon & Strawberry Fraisier

Posted by on Jul 27, 2011 in Cake, Fruit | 10 comments

Strawberry & Lemon Fraiser
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Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
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Homemade Pink Lemonade

Posted by on Jul 1, 2011 in Beverages, Fruit, Party | 7 comments

Pink Lemonade
I’ve never made my own fresh pink lemonade before. I don’t know why I’ve been buying the powdered stuff all this time! You can adjust the sugar to make it as sweet to your liking. I like mine to be just a little bit tart.
Pink Lemonade
This really hits the spot on a nice day or rather in our case pretending it’s a nice summer day outside! I made this to serve at my cake party and I think it went over pretty well!
Pink Lemonade
adapted from Simply Recipes (this filled my big pouring pitcher and then a small measuring jug)
Ingredients
2 cups sugar
2 cups water
6 cups sparkling water
2 cups cranberry juice
2 cups lemon juice
1. Make a simple syrup by heating the sugar and regular water in a saucepan until the sugar has dissolved. Remove from the heat.
2. In a large mixing bowl combine sparkling water, cranberry juice, lemon juice and simple syrup together and stir until combined. You can add more sugar if desired.
3. Chill until ready to serve.
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Cherry Cobbler Squares

Posted by on Jun 18, 2011 in Brownies & Squares, Fruit | 9 comments

Cherry Cobbler Squares
The summer has been a bit of a bust so far. A few nice days here and there but that’s it. To compensate I made some summer fruity cobbler bars that would be nice for an indoor picnic.
Cherry Cobbler Squares
I used cherries and blueberries for the first batch. I love fresh summer cherries.

Apricot Cobbler Squares
 I used fresh apricots and raspberries in the second batch.
Apricot Cobbler Squares

The second batch had more of a crumble topping going on. I love the tartness of the apricot and raspberries together. 
Cobbler Bars
adapted from Brown Eyed Baker (makes 12 bars)

Ingredients
Filling
2 1/2 cups diced fruit (I used 2 cups cherries 1/2 cup blueberries and 1 punnet apricots, skins removed with a handful of raspberries)
1 tbs lemon juice
1/4 cup flour
1/2 cup sugar
pinch of salt
Dough
1/2 cups flour
1/2 cup sugar
1/2 tsp baking powder
pinch of salt
1/2 cup (1 stick) butter
1 egg
1. Pre-heat the oven to 375 F/190 F and grease a 9 x 9 pan. In a small bowl combine the diced fruit and lemon juice. Fold in the sugar, flour and salt.
Cherry Cobbler Squares
2. To make the dough whisk the flour, sugar, baking powder and salt in a medium bowl. Using a pastry blender or two knifes and combine the butter in until the mixture is crumbly. Add in the egg and combine to form a dough.
Cherry Cobbler Squares
3. Split the dough in half and spread one half into the pan.

Cherry Cobbler Squares

4. Pour the fruit mixture over the dough. Then take the second half of the dough and crumble it on top of the fruit. If the dough is not crumbly enough add in one or two handfuls of flour.
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Cherry Cobbler Squares
If you add a little more flour it can get a little more crumbly than this

5. Bake for 45 minutes until brown on top. Cool before cutting into squares. 
Enjoy with some cream or ice cream. 
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Easy Cake Pops

Posted by on Mar 25, 2011 in Cake Truffles & Pops, Holidays | 5 comments

Easter Cake Pops
It’s my one year blogiversary today! Nearly 200 posts in one year! I can’t believe it’s been a year already. It’s been a blast.
Easter Cake Pops
To celebrate, inspired by the new cake pops at Starbucks I decided to make my own cake pops. The one I had was nice but had too much frosting mixed into the cake.
Easter Cake Pops
Easter Cake Pops
Easter Cake Pops
I made some really simple Easter cake pops with lemon cake. This is something that anyone can make. You don’t have to be a baker or expert decorator (for you fabulous artistic types check out April’s Nun Pops). I’ve just used some fun Easter sprinkles and some really bright yellow candy melts.

Easter Cake Pops

I went all the way to Gloucester Road to Partridges to get this cake mix (It’s probably in my head but I like the US ones better than the UK ones). I definitely think that cake mix has it’s time and place and for cake pops I give it the thumbs up. Especially as I’m still learning. I’d like to be able to make them a little more smooth looking next time. You can of course make any cake and frosting that you like for cake pops as well. I had fun making these so I think it’s time I get a Cake Pop book. Not sure I can wait all the way till June for this to be published though!
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Easter Cake Pops
As a quick aside, the day I had my laser eye surgery I came home to this from Dr. Oetker! It certainly cheered me up.
Easter Cake Pops
I haven’t decided what to make yet with all my goodies but I am in love with this little green egg timer.
Lemon Cake Pops
Ingredients
1 box Lemon Cake Mix
1 can Lemon Frosting
1 bag yellow candy melts
Vegetable Oil
Easter Sprinkles
Lollipop sticks
1. Make the cake mix according to the directions on the box and leave to cool completely.
Easter Cake Pops
2. Once the cake is cool crumble it to small uniform crumbs using a fork. Stir in half of the can of frosting and combine until sticky enough to form balls. Stir in a scoop of frosting more at a time as needed. Don’t add to much or the cake will go soggy.
Easter Cake Pops
3. Using a cookie scoop take two rounds of dough and form into a smooth round ball. Place on a cookie sheet and chill until very firm.
Easter Cake Pops
4. Place candy melts in a microwave safe bowl and heat for 30 seconds at a time stirring in between until melted. If you find the candy melts to thick for dipping add a tablespoon of vegetable oil at a time. Don’t go too thin though.
5. Take a Lolly stick and dip a small dab of candy melts on the end and stick it in the cake. Dip into the candy melts covering all the cake. Gently shake off any excess and cover with the sprinkles you’ll be using. The chocolate will start to dry quickly! Place in any make shift holder you can find to dry.
Easter Cake Pops
6. Store in an air tight container when all pops are dry. They also freeze well.

What’s everyone’s top tips for cake pops?

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