I have had quite the hankering for cinnamon rolls of late. We bought a pack from Ikea last week and they barely lasted a minute in our household!
I find the ones from Starbucks overly sweet so I rarely ever buy them there. Today was a quiet day and I decided to bake some myself.
I found several recipes and decided on a recipe from Waitrose The next time I will add a pinch of salt to the dry mix. As for the filling, I must remember to beat it with my mixer for a fluffier paste. Still, the rolls turned out beautifully.
They went down a treat and everyone enjoyed them. Definitely a keeper!
If you’re reading this post, hope you’re well and thank you for stopping by. My mum was hospitalised for the last 2 days but she’s back home now. I felt a need for a band aid today, it’s been a tough few days emotionally.
Wanting to bake to take my mind off things, I found a lovely chocolate cake recipe in the Together cookbook that was backed by the Duchess of Sussex. You’ll find the recipe here.
The Bear asked for less sugar (!) so we must have used 1/4 less in the batter. I used 90g dark chocolate and substituted the rest with milk chocolate. The icing was quite sweet. Next time we’ll use whipped cream instead. I topped the cake with chopped strawberries. It is a very delicious cake and we served it with afternoon tea. A much needed band aid.
Parents are a child’s first teachers. I am constantly wrecked with guilt that I am not fulfilling my responsibilities to the Bear in this regard.
We are ardent fans of cooking shows on telly and often hear of how people were inspired by childhood memories of cooking with their mums/nonnas/dads etc. Apart from making memories, I’d like the Bear to know the basics of cooking.
With this is mind, we attempted a simple pound cake recipe with an Asian twist.
Note: Pandan leaves are widely used in Southeast Asian sweet and savoury cooking. For this recipe, I used flavourings from a bottle, bought from an Asian grocer.
Pandan Pound Cake:
Ingredients:
225g salted butter (I never use salted)
225g caster sugar
4 eggs
2 tsp pandas flavouring (it is also green which provides the basis for colour)
1 tsp vanilla extract
225g plain flour
1 tsp baking powder
Method:
Pre heat the oven at 180 degrees Celsius
Grease the base and sides of an 8 inch springform baking tin
Line the base and sides of the tin with parchment paper
Cream the butter and sugar until pale and creamy
Add an egg, mix until combined and repeat for the remaining eggs
Mix in the pandan flavouring and vanilla extract
Add in the flour and gently mix to combine
Pour mixture into the baking tin and place in the middle rack of your oven
Bake for 30 minutes. Remove cake from the oven and gently stick a toothpick into the middle of the cake. If it comes out clean, leave to cool on a baking rack. Otherwise leave the cake in the oven to cook for a further 5 minutes
Once cake is cooled for 10 minutes, gently remove the springform and tin and leave to cool further on the rack before serving
Chronicles of a CookBookWorm Too 