Sweets to the ...
... well, ME.
A change up from the endless bread posts.
I tried out a recipe for red velvet cake for the first time by making a half batch and baking cupcakes. Next time ... do NOT double the cocoa cause the liquid red food colouring ended up sort of garnet instead of the 'red' that the person who posted/rec'd the recipe had. Since the cupcakes went into the freezer, I didn't make a frosting but the cream cheese/butter combo is probably warranted.
And I made a batch of date oatmeal turnovers using a tried and true recipe. I made a few changes to switch things up like NOT pulsing the oatmeal flakes a bit in the food processor, which was a mistake. There's a bit too much texture/roughage for my taste. And, I decided to try the egg glaze to see if I liked the shiny look ... meh!! (I don't think the look is worth using up a perfectly good egg especially as I ended up throwing away the rest.) For serving, I'd make up an icing sugar/butter glaze and drizzle it over the turnovers.
A few other things I've made include a batch of Nutella panna cotta ...
ETA (04/12/2017): I decided to add the recipe in case anyone is interested.
Nutella Panna Cotta - makes ~1 3/4 cups, serves 4-6
1 cup/250ml whipping cream (**1/2 cup 2% milk and 1/2 cup whipping cream)
25g/2 tbsp sugar (**reduce to 1 tbsp next time)
1 tsp gelatine (**used 1 1/2 tsp)
1 1/2 tbsp cold water
1/2 cup Nutella
**pinch of salt (optional)
** Adjustments made
In a small bowl, add the gelatine and sprinkle the water over the top. Allow to bloom.
Scald the cream in a saucepan on the stove, or in a microwave safe bowl, and stir (or whisk) in the sugar and salt. Add a bit of the warmed cream to the gelatine mixture and stir until the gelatine is dissolved. Stir the Nutella into the warm cream until it's throughly dissolved. Add the gelatine mixture and stir. Pour the mixture through a sieve into a measuring cup. Portion the panna cotta mixture evenly into 4-6 containers.
Let set in the fridge for at least 2 hrs. Four is preferable if you can wait that long. There's no need to turn out the panna cotta. Eating it out of a pretty glass or other serving dish is fine.
.. and a quick sundae with the last of the French vanilla ice cream in my freezer and some sea salt caramel sauce.
A change up from the endless bread posts.
I tried out a recipe for red velvet cake for the first time by making a half batch and baking cupcakes. Next time ... do NOT double the cocoa cause the liquid red food colouring ended up sort of garnet instead of the 'red' that the person who posted/rec'd the recipe had. Since the cupcakes went into the freezer, I didn't make a frosting but the cream cheese/butter combo is probably warranted.
And I made a batch of date oatmeal turnovers using a tried and true recipe. I made a few changes to switch things up like NOT pulsing the oatmeal flakes a bit in the food processor, which was a mistake. There's a bit too much texture/roughage for my taste. And, I decided to try the egg glaze to see if I liked the shiny look ... meh!! (I don't think the look is worth using up a perfectly good egg especially as I ended up throwing away the rest.) For serving, I'd make up an icing sugar/butter glaze and drizzle it over the turnovers.
A few other things I've made include a batch of Nutella panna cotta ...
ETA (04/12/2017): I decided to add the recipe in case anyone is interested.
Nutella Panna Cotta - makes ~1 3/4 cups, serves 4-6
1 cup/250ml whipping cream (**1/2 cup 2% milk and 1/2 cup whipping cream)
25g/2 tbsp sugar (**reduce to 1 tbsp next time)
1 tsp gelatine (**used 1 1/2 tsp)
1 1/2 tbsp cold water
1/2 cup Nutella
**pinch of salt (optional)
** Adjustments made
In a small bowl, add the gelatine and sprinkle the water over the top. Allow to bloom.
Scald the cream in a saucepan on the stove, or in a microwave safe bowl, and stir (or whisk) in the sugar and salt. Add a bit of the warmed cream to the gelatine mixture and stir until the gelatine is dissolved. Stir the Nutella into the warm cream until it's throughly dissolved. Add the gelatine mixture and stir. Pour the mixture through a sieve into a measuring cup. Portion the panna cotta mixture evenly into 4-6 containers.
Let set in the fridge for at least 2 hrs. Four is preferable if you can wait that long. There's no need to turn out the panna cotta. Eating it out of a pretty glass or other serving dish is fine.
.. and a quick sundae with the last of the French vanilla ice cream in my freezer and some sea salt caramel sauce.