Easy Traditional British Rice Pudding There are some puddings which simply never, ever go out of style and a Traditional British Rice Pudding is one of them. This simple easy pudding has been loved on these shores for centuries and is not about to disappear. Making a rice pudding is so, so simple and perfect if you have already heated the oven to cook a dinner, do a little baking or a Sunday roast; pop the rice pudding in and leave it to cook. The success of this pudding comes from using full milk (milk with the fat still in it) and a little cream. If you are watching the calories, then reduce the milk to a semi-skimmed. Be warned though, it will not be as creamy as using full fat but will still taste good. What to serve with the pudding? Prep Time: 15 minutes Cook Time: 2 hours, 30 minutes Total Time: 2 hours, 45 minutes Yield: Serves 6 Ingredients: Preparation: Preheat the oven to 150 ° C / 300 ° F/ Gas Mark 2 Lightly butter a 1.25 litre ovenproof pudding dish.
Carrot Muffins with cranberries Uwielbiam ciasto marchewkowe. Ostatnio naszła mnie na nie ogromna wręcz ochota. Zdecydowałam, że zrobię, bo przecież nie jest to nic skomplikowanego. Ponieważ jednak babeczki są znacznie szybsze, a ja po nocnej zmianie nie miałam ochoty na długie stanie w kuchni, wybór był prosty. Oj, ależ mi wyszły cudowne te babeczki! Składniki: - 1 1/4 szklanki mąki - 1/2 szklanki cukru brązowego - 2 łyżeczki cynamonu - 1/2 łyżeczki proszku do pieczenia - 1/2 łyżeczki sody - 1/2 szklanki maślanki - 1/3 szklanki oleju - 1 duże jajko - 1 średnia marchewka - garść suszonej żurawiny - 200 g serka białego typu Philadelphia (polecam serek kanapkowy Pic Frisch z Lidla) - 3 łyżki cukru pudru - 70 g masła - 1/2 łyżeczki pasty waniliowej Mąkę, cukier, cynamon, proszek i sodę wymieszać w jednej misce. Cukier puder utrzeć z miękkim masłem na jasny, puszysty krem.
Carrot cake with cream cheese icing Carrot Cake Cupcakes with Cream Cheese Frosting Share on Pinterest Who knew that one day carrot cake would become one of my favorite kinds of cake? The stuff is really just hard to beat. I don’t say this too often but this is a recipe you have to try, especially if you like carrot cake. Yes these may seem out of place, carrot cake cupcakes in January, but it’s just me. Share on Pinterest Share on Pinterest Carrot Cake Cupcakes with Cream Cheese Frosting Ingredients 1 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1 1/2 cups very finely shredded carrots (from about 4 medium carrots)* 2/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 large eggs 1/4 cup unsweetened applesauce 1 tsp vanilla extract 1/2 cup vegetable oil 2/3 cup chopped pecans Cream Cheese Frosting 1/2 cup butter, softened (I like to use 1/4 cup unsalted, 1/4 cup salted) 6 oz cream cheese, softened 3 1/4 cups powdered sugar 1/2 tsp vanilla extract Directions Preheat oven to 350 degrees.
Chocolate Carrot Cake - Moist & Very Chocolatey Carrots. Ugh.Until recently, I felt like I've had more than enough carrot in my life. I was born shortsighted (my eyes, not my mentality hehe). My mom and I didn't know this until after I started primary school, she saw me squinting at everything. My mom, a perfectionist that she is, wouldn't do anything by half measures. Did I enjoy my daily carrot juice? Needless to say, I developed a deep and intense hatred towards carrots, which lasted until my first bite of carrot cake in Australia. The idea of a carrot cake sent shivers down my spine.Weird, stinky, yucky, orange-brown colored cake. Look at this... Don't we kinda wanna dip ourselves into this tub of chocolatey goodness? ...and once it's baked.. ...soft, moist, very chocolatey, without any trace of carrotness in it. Chocolate Carrot Cake Preheat oven to 180C/350F, lightly grease a cake pan (I used a loaf pan). I will be baking this moist chocolatey goodness quite often ;) How's my shortsightedness now?
Carrot cake recipe 1. Preheat the oven to 180C/fan 160C/gas 4. Grease two deep 20cm round sandwich tins and line the bases of the cake tins with baking parchment. 2. Put the oil, eggs, and sugar into?a large mixing bowl. 3. 4. 5. Slow Roasted Pork Shoulder | Pork Recipes Method This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn't the kind of joint you carve into neat slices. If you've cooked it right, it should pull apart into shreds with a couple of forks. Preheat your oven to 220°C/425°F/gas 7. Place your pork on a clean work surface, skin-side up. Brush any excess salt off the surface then turn it over. Take out of the oven, take the foil off, and baste the meat with the fat in the bottom of the tray. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Carefully move the meat to a serving dish, cover again with tinfoil and leave to rest while you make your gravy. Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (As a treat, you can try roasting them in the fat you spooned out of your roasting tray. Nutritional Information Amount per serving:
How to make the perfect glamorgan sausages Strictly speaking, I suspect the glamorgan sausage ought to fall into that much-maligned category of what evangelical omnivores like to term "fake meat", being both sausage-shaped and sausage-monikered, but not actually containing any dead animals. Yet it doesn't seem to attract the same level of outrage as other vegetarian alternatives – perhaps because it's so unquestionably delicious. I suppose it's hard to feel vitriolic with crumbs round your mouth. The glamorgan sausage first pops up in print in the wonderfully Victorian travelogue, Wild Wales: Its People, Language and Scenery, but despite Wales' long reputation for fine meat, the recipe seems likely to be much older; as early as the 12th century, the chronicler Gerald of Wales remarked on the country's dependence on dairy produce. The cheese The bread Breadcrumbs are the thrifty bulking agent of the sausage. The liquid The flavourings Cheese, of course, cries out for onion. Coating and cooking The perfect glamorgan sausages
How to Make Brown Sugar How to Make Brown Sugar Now wait just a second. Why did no one tell me how dang easy it is to make my own brown sugar? I sorta blew my own mind this morning. It turns out that granulated sugar and molasses when combined with a bowl and fork (or mixer, if you’re feelin’ fancy) produces the freshest and fluffiest brown sugar. And! This is just too good… and I’m just dorky enough to freak out at this kind of thing. Alright . How to Make Brown Sugar Print this Recipe! 1 cup granulated cane sugar 1 Tablespoon unsulfured molasses In a medium sized bowl, mix together the sugar and molasses.
Homemade Granola Recipe Granola started off as a healthy treat, full of whole grains, sprinkled with wholesome nuts and dried fruit. Over the years, commercialism and appealing to the masses caused cereal companies to reinvent granola, adding all sorts of preservatives and unappealing additives. Making homemade granola is super simple. Because you control what goes into it, you can also determine the calorie and sweetener levels, and it takes less than half an hour to make a batch. My daughter plays soccer. She was pretty specific about what she wanted it in. You can adapt this recipe to suit your personal tastes. DRY rolled (old fashioned) oats ground flax seed wheat germ NUTS (UNSALTED) sunflower seeds pumpkin seeds sliced almonds pecans walnuts hazelnuts Note: If you use salted nuts, you may want to omit the salt that is mixed with the cinnamon at the opening of the instructions! FRUIT dried cranberries flavored Craisins raisins, brown or golden other dried fruits (banana chips, dried blueberries, etc)
No Bake Peanut Butter Chocolate Energy Bites These are perfect little bites of energy and deliciousness that are great when you don’t want to turn on the oven (or like me, have a broken oven)! Never fear, a new one is on the way. I love that these are healthy with mostly all natural ingredients (except the chocolate, though it is dark chocolate so is definitely on the healthier side anyway). Super easy to make! No Bake Peanut Butter Chocolate Energy Bites, by Katrina and Baking and Boys! 1 cup old fashioned oats 1/2 cup natural peanut butter 1/3 cup honey 1 cup unsweetened coconut flakes 1/4 cup ground flaxseed 1/4 cup wheat germ 1/2 cup (3 oz.) chopped dark chocolate 1 teaspoon vanilla extract Combine all the ingredients in a large bowl and mix well. These really are fun, easy, delicious bites of energy! I have some almond butter.
A Cooking Life Orange Citrus French Yogurt Cake with Berries, August 2011 I made this cake for a family get-together and it was great, especially with the fresh berries! Just wanted to wish my friend, Paige, chef extraordinaire, from Kansas, who blogs at A Cooking Life a happy birthday today by finally posting about a wonderful cake I had a couple times in her classes I used to be able to take at the Community Mercantile before we moved to Utah. Man I sure miss those classes and her! I went back to Kansas this past March to visit friends and had the pleasure of taking another one of Paige’s classes while I was there. Lemon French Yogurt Cake, March 2011 Lemon French Yogurt Cake with Raspberry Coulis and Whipped Cream, March 2011 Chocolate and Vanilla Marbled French Yogurt Cake, March 2011 After taking Paige’s class in March while I was visiting Kansas, I decided to make two versions of the cake at my friend, Mindy’s house where I was staying. Chocolate French Yogurt Cake, April 2011 1/2 teaspoon salt
Baking And Boys! I started my little old blog six years ago today! So hard to believe and while my blog hasn’t evolved into the great food blogging websites that some have in that time, I’m happy to still be here. I have discovered that baking and cooking and blogging and sharing are truly some of my passions in life and combining them all here on my little spot on the internet have been one of the greatest things for me. Yes, life is certainly crazy with four boys and I certainly could not be who I am in that part of my life without my amazing husband and all the wonderful family and friends around me. I have found that I have needed and love being a small part of the food blogging world. Times have certainly changed. Just a few short weeks after starting to blog things that were going on, my youngest son, Sam, turned one and I posted about the lame cake I made for his birthday. All my boys are growing up too fast! A lot has happened in these six years. Another thing I’ve changed is my diet.