Tag: baking soda

Einkorn Vanilla Protein Pumpkin Bread With Port Soaked Raisins

A delicious, nutritionally packed quick einkorn bread filled with my Autumn favourites – pumpkin and warm spices. It makes a perfect low sugar snack or breakfast with plenty of protein. You can swap the protein flavour and feel free to use other types of whole grain flour instead of einkorn.

50 g Vanilla whey protein powder
50 g Almond meal
150 g Einkorn berries, milled into flour
2 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Pumpkin pie spice mix

300 g Pumpkin puree
50 g Lemon curd
1 Large egg
2 tbsp Coconut syrup
50 g Ghee, melted
180 g Raisins, soaked in port wine and drained
1 tbsp Coconut flakes for topping

Line a standard-size loaf pan with baking paper. Preheat the oven to 190C/375F.
In a large mixing bowl, whisk together the protein powder, almond meal, milled einkorn, baking powder, baking soda and spice mix.
Beat pumpkin puree, lemon curd, egg, coconut syrup, and melted ghee in another bowl until smooth and well combined.
Sift in the flour mixture and fold to combine. Fold in drained raisins. Scrape the batter into the prepared loaf pan. Smooth the surface and sprinkle the coconut flakes over.
Bake in the hot oven for 30 minutes. Reduce the oven temperature to 170C/340F and bake 15 more minutes until nicely golden brown and a wooden toothpick, inserted in the middle comes out clean. Remove and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Eat,Drink And Be Merry!

Triple Layer Oreo Cake

Oreo lovers, this one is for you! A triple layer chocolate cake, filled with a delicious butter cream frosting. Top it off with chocolate ganache, oreos and oreo candy bars! The candy bars were a new find in the store for us. If you can’t find them, just chop up some oreos very finely and sprinkle them along the bottom of your cake!

You May Need:

Cake Pans

Even Bake Cake Strips-love these!

Triple Layer Oreo Cake

Ingredients

Cake

¾ cup unsweetened dark cocoa powder
1 cup boiling water
½ cup + 2 Tablespoons soft butter
2 cups sugar
3 eggs
1 tsp vanilla extract
1¾ cups all-purpose flour
1½ tsp baking soda
¼ tsp salt
¾ cup whole milk
¼ cup sour cream

Frosting

1½ cups butter
1½ cups shortening
9 cups powdered sugar
1½ T. vanilla
7-8 T. milk

Garnish

Oreos for the top
crushed oreo candy bars for the bottom

Glaze

9 oz semi-sweet chocolate chips
¾ cup heavy cream

Instructions

Cake

Preheat oven to 350°F
Spray 3 8-inch round baking pans with pam, line bottoms with parchment paper, grease again and set aside.
In small bowl combine cocoa and boiling water with a whisk until smooth. Cool.
In medium bowl stir together flour, baking soda and salt.
In a mixer, beat butter and sugar until fluffy.
Add eggs, one at a time and vanilla.
Slowly add the cocoa mix.
Add ⅓ of the flour mix, then the milk. Then ⅓ of flour and the sour cream. Then, add the past of the flour.
Mix well and divide into the pans.
Bake 28-30 mins until the toothpick comes out clean.
Cool and pop out of pans. Remove parchment . (cool and at this point you can freeze)

Frosting

Beat all gradually on low to combine.
Then increase mixer speed and whip till fluffy.

Glaze

Heat cream just to a boil.
Pour over chips.
Let sit one minute then stir smooth

Assembly

Spread frosting between cake layers.
Use extra to frost outside of the cake.
Decorate with the glaze by pouring it on sides to drizzle down and fill in entire top center.
Pipe on flowers and garnish with Oreos.
**May need to make and extra half batch of frosting for decorating and final coat depending how much you use on your layers.

3.4.3177

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Honeycomb Toffee – Do the Hokey Pokey

This very easy to make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, “hokey pokey,” but no matter what you call it, this eye-catching confection is a proven crowd-pleaser. And, that’s before you dip in in chocolate, as my British friends highly recommend.

It’s no big secret that people love sweet, crispy things, but this also features the most interesting melt-in-your-mouth texture, which is created by thousands of bubbles, trapped in the cooling sugar syrup. As you can see in the video, I did two batches with different amounts of baking soda, and while the second batch did look better, the first batch was crunchier, and didn’t have any kind of aftertaste.

Other than suffering a horrible burn, there’s not a lot that can go wrong with this recipe, as long as you heat the syrup to 300 F. I checked mine with a probe thermometer, although a candy thermometer that attaches to the side of the pan would be a lot easier. Some folks say you can simply go by appearance, and when the syrup goes from clear to slightly golden, it’s done, but that requires a certain amount of experience.

Another method to gauge the temperature is by dropping a little bit of the molten syrup in water to see if it instantly turns into rock candy. That will work, but since thermometers aren’t expensive, and every kitchen should have one, that really is the way to go. Regardless, as long as you promise to be careful, I really do hope you give this gorgeous, homemade honeycomb toffee a try soon. Enjoy!

Ingredients for 8 portions:

1/2 cup white granulated sugar

2 tablespoons corn syrup (or golden syrup)

1 tablespoon honey

1 teaspoon baking soda (do not use baking powder)

2 tablespoons water

– Heat to 300 F. before adding baking soda

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