Gingerbread Cupcakes

I hope everyone is familiar with gingerbread, at least the biscuit version.  Well, it comes in cakey form too!  I must say, that in cake form it is very good.  I found it had a more intense gingery, sweet flavour than biscuits and it provides the joyous opportunity to apply icing in a range of flavours.  Mmmm.  I made the gingerbread into mini cupcakes with cinnamon buttercream.

This recipe comes by way of my friend Em, who made gingerbread slice in one of her food classes.

Recipe Adapted From: school recipe

Ingredients
150g butter
125g brown sugar
150g treacle
200g golden syrup
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarb soda
2 eggs
250mL milk
300g flour


Method
1. Preheat oven to 180 degrees C.


2. Put patty pans in a cupcake tin, it can be big or small.  I used my mini tin.  Alternatively, you can make the gingerbread in slice form (line a 22cm x 32cm slice tin with baking paper).


3. Heat butter, sugar, treacle, golden syrup, ginger and cinnamon in the microwave until butter is melted.  Whisk the ingredients together.


4. Stir in bicarb soda.


5. Add eggs and milk, whisk well.


6. Add flour and whisk until there are no lumps.


7. Spoon mixture into the patty pans or pour into the slice tin.

8. Baking: for large cupcakes, bake for 20 - 30 minutes; for mini cupcakes, bake for about 15 minutes; for slice, bake for 35 minutes.  To check, stick a skewer into a cupcake/in the middle of the slice; it should come out clean, and the top of the gingerbread should be springy.

9. Cool.


10. Ice with buttercream or lemon icing.

Lemon Icing
Mix together 200g icing sugar, 1 tbsp water, 2 tsp lemon juice and 1 tsp vanilla essence.

Cinnamon Buttercream

I don't have proper ratios for this (because I'm lazy), but here goes.

Whip softened butter until fluffy, add icing sugar until it's sweet enough for you.  Whip some more.  Add a whole pile of cinnamon until it tastes cinnamonny.  If the buttercream is not soft enough to pipe/spread, add a tablespoon of milk at a time until it's softer.

Caramel

Ah, caramel - I had searched for an easy recipe to use with my brownies, not realising that a perfect one existed right on my bookshelf.  Thank you again, Nigella.  This caramel is thick, rich and absolutely delectable; you can do heaps of things with it.  Make caramel frosting, caramel brownies and I bet it'd taste amazing poured over vanilla ice cream.

Ingredients

300g caster sugar

125mL cold water

250mL double cream

Method

1. In a heavy based saucepan, dissolve the sugar in the water over a low heat.  Do not stir it, or the sugar will crystallise.

2. When the sugar seems dissolved, turn up the heat and boil until the mixture turns a darkish golden colour.  Make sure you don't cook it for too long, or it will burn!

This should take about 10 minutes or so.

3. When the caramel is golden, take the pan off the heat and slowly whisk in the cream.  Don't have a fit if it fizzes and bubbles furiously!  If the cream doesn't completely combine and the mixture is lumpy, put the pan back on the heat.

4. Leave it to cool.

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I used this caramel in a butterscotch frosting, that was hailed as 'the best frosting I've ever had' by one of my Mum's colleagues.

To make butterscotch frosting, beat 400g cream cheese until smooth and softened.  Add 1 cup of the caramel and beat gently to combine.  Spread over a delicious cake.

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This caramel would be pretty much perfect (...I think) to use in caramel brownies.

To make caramel brownies, use this brownies recipe.  Pour half of the brownie mix into the tin and bake for about 10 minutes, so the top is a bit baked.  Pour a layer of caramel over the top and spread gently.  Pour the rest of the brownie mixture over the top of the caramel, so there are 3 layers: slightly cooked brownie, caramel, then uncooked brownie on the top.

Bake for another 20 minutes or so.

Brownies

"I don't understand why people don't make brownies all the time - they're so easy and so wonderful."

Nigella Lawson

Thank you, Nigella, for thou hast shown me the light.  Brownies are truly wonderful; with their wonderful flaky top, cakey outer and gooey middle.  Don't forget the oh-so-chocolatey taste.  Plus, they are super easy to make and always a crowd pleaser.

Ingredients - 23 x 32cm brownie tin (approx 9 x 12.6 inch)

375g soft unsalted butter/margarine

375g very good quality dark chocolate

6 large eggs

1 tbsp vanilla extract

500g caster sugar

225g plain flour

1 tsp salt (omit if using salted butter/margarine)

300g chopped walnuts or pecans (optional - can substitute choc chips or other bitty ingredient instead)

Method

1. Preheat oven to 180 degrees C.  Line a 23 x 32cm rectangular tin (or equivalent) with baking paper and set aside.

2. Melt the butter and chocolate together in the microwave, or in a heavy based pan.

3. With an electric mixer, beat the eggs, sugar and vanilla together until well blended.

4. When the chocolate mixture has cooled a bit, beat it into the eggs and sugar until just blended.  If you beat it on too high speed for too long, the brownies will be more cakey than fudgy.

5. Fold in the flour, and nuts if you're using them.

6. Scrape into the lined tin and flatten the mixture out with a spatula.

7. Bake for about 25 minutes in the preheated oven.  When the brownie is done, the top should be have a thin layer of flakiness but the middle should still be dense and dark.  Make sure you don't overcook them!

8. Cut into slices as big or small as you want.  I like about a 6cm square; the brownies are pretty rich.

You can add caramel in the middle, too - split the brownie batter into half.  Pour half in the pan and bake it for about 10 minutes or until the top is cooked-ish.  Then pour caramel in and the rest of the brownie over the top.  Make for another 10 - 15 minutes.

The caramel was a real hit with my friends.

So, whip up these delicious brownies for whatever event you next have on - believe me.  They are pretty much the best.

Chocolate Babka

Chocolate babka - a delicious, yeast based sweet bread with swirls of cinnamon spiked chocolate. It's VERY good.


Recipe Adapted From: First Look Then Cook
A standing mixer, dough hook attachment and large amounts of patience are required for this recipe.
Ingredients - Dough (11 x 21 cm (4 x 8 inch) loaf)
1 tsp white sugar
1 package dry yeast (about 2 1/4 tsp)
3/4 cup warm milk - not too hot to drink, otherwise you'll kill the yeast.
6 tbsp white sugar
1/4 tsp salt
1 large egg yolk
7.5 ounces normal flour (about 1 2/3 cups)
5.85 ounces bread flour (about 1 1/4 cups)
5 tbsp butter, cut into pieces and softened
Oil


Ingredients - Filling
1/2 cup white sugar
3 tbsp cocoa
1 tsp cinnamon
1/4 tsp salt
4 ounces dark chocolate


Ingredients - Streusel
2 tbsp icing sugar
1 tbsp all purpose flour
1 tbsp butter, chilled and clopped into pieces


Method - Dough
1. Dissolve the yeast and the 1 tsp of white sugar in warm milk in the bowl of a stand mixer.  Let stand for 5 minutes.


2. Stir in vanilla extract, salt, egg yolk and the 6 tbsp sugar using the dough hook attachment on your mixer.


3. Measure or weigh the flours and place them in a single bowl.


4. Add 6 ounces of the combined flours to the milk mixture, and beat with the dough hook until blended.


5. Add 5 tbsp butter, beat until blended.


6. Add the rest of the combined flours to the dough, beating in between additions.


7. Place the dough into a large bowl coated with oil.  Turn the dough over so it is completely oiled.  Cover the bowl and let the dough rise in a warm place free from drafts (just on your tabletop should be fine) for 1 1/2 hours or until the dough has doubled in size.  To test for doneness, gently press two fingers into the dough.  If the indentation remains, the dough has risen enough.


While the dough is rising, make the filling and streusel.


8. Punch the dough down, cover again and let it rest for 5 more minutes.


9.  Line a loaf pan (preferably 22cm x 15cm or so) with baking paper.


Method - Filling
1. Using a knife or a food processor (the latter is much easier) finely chop the chocolate.

2. Combine the chopped chocolate with the rest of the ingredients for the filling in a small bowl.  Set aside.


Method - Streusel
1. Place all the ingredients for the streusel in a small bowl.


2. Using your fingers, rub the butter into the dry ingredients until it resembles coarse meal.

Method - Assembly
1. Place the dough on a generously floured, clean surface.  Roll the dough out to an approximate 40cm (16 inch) square.

Omigosh it't the Speeding Turtle's HANDS!  GAH!

2. Sprinkle the filling over the dough, leaving a 3cm border around the edges.

3. Roll dough up tightly into a cylinder.  Pinch together the ends and the seam to prevent leakage of filling.

4. Holding dough by the ends, twist the dough 4 - 5 times as if wringing out a towel.  Make sure that the whole cylinder is all twisted, not just one part.  If it's not all twisted, it's not all pretty!


5. Fold the dough in half and fit into the prepared loaf pan.

6. Cover and let rise 45 minutes.  While its rising, preheat the oven to 175 degrees C (350 degrees C).


7. After the 45 minutes has passed, sprinkle the streusel evenly over the top of the dough.

8. Bake in the preheated oven for 40 minutes or until the loaf sounds hollow when tapped.

9. Cool the babka in the tin for about 10 minutes, then remove from the tin and cool completely on a wire rack before slicing.

Churros

Churros.  Delicious, golden sticks of friedness.  Dusted with icing sugar and dipped in chocolate.  What more can I say?

Recipe Adapted From: South China Morning Post Magazine 2006

Ingredients

100g butter

150mL water

1/8 tsp salt (omit if using salted butter)

130g plain flour

3 - 4 eggs

Heaps and heaps of canola oil.

Method

1. Melt butter, water and salt in a heavy based saucepan.  Heat until boiling.

2. Add flour all at once, and stir with a wooden spoon until the mixture is smooth and comes away from the sides of the pan.  Cook for a further 30 seconds, stirring continuously, then remove from heat.

3. Add 3 eggs one at a time, stirring vigorously to combine.  It will look like total mush just after you add it, but have faith and keep stirring!  Make sure each egg is completely combined before you add the next one.

4. Beat the last egg in a separate bowl and add gradually to the mixture until it is a thick sticky paste that forms a peak when you lift the spoon up.

5. Transfer the dough to a piping bag fitted with a star tip.

6. Heat your oil in a large pan (I use a wok).  It should be hot enough that the dough sizzles furiously when you add it to the oil.

7. Pipe lengths of dough into the oil.  Put the tip of the piping bag near the side of the pan and squeeze, then when the desired length of dough is in the oil use a knife to shear the flow of dough off at the piping bag.

8. Let the churros fry.  Turn them over a couple of times in the oil so that the whole thing is golden brown.  

9. When golden brown, remove the churros from the oil and place on a plate covered with paper towel.

10. Dredge with sugar and/or cinnamon, dip in chocolate or another sauce and eat while they're warm!

This recipe, when using a large star tip, creates a crunching on the outside and fluffy on the inside churro.  If you use a smaller star tip, then you should get a crunchier churro.

Here's a tip - for more churro goodness without having to buy more oil, after you've finished frying let the oil cool then tip into a glass jar or glass container.  You can store the oil for more churro use later!

Nougat

Yes, the Speeding Turtle lives.

She comes bearing gifts!  Here, have some sweetness - nougat.

Recipe Adapted From: The Fundamental Techniques of Classic Pastry Arts
A strong, standing electric mixer and a candy thermometer are required for this recipe.
Ingredients

640g nuts (suggested 280g almonds, 160g hazelnuts, 160g walnuts and 40g pistachios)
2 large eggs
280g honey
240g corn syrup
600g sugar
75mL cold water
Cornflour for dusting


Method
1. Toast the nuts.
If you are doing it in an oven, preheat the oven to 93 degrees C.  Combine nuts on a sheet pan.  Toast in the preheated oven for about 15 minutes, turning frequently, until the nuts are nicely coloured and aromatic.
Alternatively, toast the nuts using a frypan.  Combine nuts in the frypan and heat, mixing frequently.

I used hazelnuts, almonds and walnuts - all unblanched (they still had their brown skins on).

2. While the nuts are toasting, prepare the rest of the nougat.  If the nuts finish toasting before the base is done, keep them warm by either opening the oven door (if toasted in the oven) or re-warming the nuts a bit when you are whipping the egg whites.

Separate the two eggs and place the egg whites into the bowl of your mixer, fitted with the whisk attachment.  You don't need the yolks.

3. Set up two heavy based saucepans on your stove.

In one saucepan, combine the honey with 40g of the corn syrup in a small, heavy based saucepan over low heat.  Bring to a boil.

At the same time, combine the remaining corn syrup with the sugar and the cold water and bring to a boil.

4. As soon as the honey mixture comes to the boil, begin whipping the egg whites.  When the honey mixture reaches 130 degrees C (266 degrees F) on a candy thermometer, pour it over the whipping egg whites.

5. Continue whipping the egg whites.  When the sugar mixture has reached 139 degrees C (282 degrees F) on the candy thermometer, pour it over the whipping egg whites.

6. When the meringue begins to stiffen, stop the mixer.  Remove the whip attachment and replace with K beater/paddle attachment.  With the speed on low, add the nuts, beating until just blended.

7. Place a silicone liner on a flat work surface and dust it with corn flour.  Do this quickly, so you can roll the nougat out while it's still hot.

8. Pour the hot nougat out onto the liner and roughly spread it out a bit.

Dust the top of the nougat with corn flour and place another silicone liner on the top.  Using a rolling pin and your hands, flatten the nougat out.  

Now, the French pastry book said to roll it to a 1.3cm thickness, but dude, that's super thin.  So I made mine a bit thicker.

9. Allow the nougat to cool and then, using a sharp knife, cut the nougat into small squares.

Eat and enjoy!