Tag Archives: sugar

Chocolate Dipped Whipped Shortbread

I’m back! Finally, a little later than expected, and with – unfortunatly – no baking to share other than my own. Nevermind.

My trip away was great – except for the part where I came down with a nasty case of the chicken pox ): That kind of put a hold on the fun. Anyway, I’m pretty much recovered now – well, to a standard of being able to feel partially normal again. And while I acctually didn’t get to bake anything with my Aunty, I was able to eat up all of her genorosity all the same.  I also got to share photo’s of my baking (the one’s I share on here) with her and some of her elderly friends – so that was nice 🙂

What else is new with me? Well, as of last week I’ve applied for two jobs. One is food preparation early Saturday and Sunday morning’s at the local shop, the other (please please please may I get this one) is at a European bakery. If I get either I’ll be incredibly happy.

School starts again on Wednesday – I guess it had to happen sometime, right?

As for me baking, it’s been practically non existent for the past few weeks. It was mum’s birthday on Friday, which ment we had shop bought cake (read: YUM.) plus apple pie, plus a whole jar of lollies and chocolates from when we went away. There is literally no room in our kitchen for me now. Haha.

With that being said – I still made space for these delicious delights – chocolate dipped whipped shortbread – what a mouthful! The secret is simply, whip, whip, whip! If you whip effectivly, you are guaranteed a delicious light, buttery, melting yet dense mouthful everytime. There is deffinatly room for these in every kitchen – and tummy!

Have a great week everyone – happy baking!

Whipped Shortbread (from A Culinary Education)

(makes about 60 cookies)

1 lb(500 g) of butter, at room temperature
1 cup sifted icing sugar
1/2 cup corn starch
2 tsp vanilla
3 cups all purpose flour

(1) Preheat oven to 325 degrees
(2) Line baking sheet(s) with parchment paper
(3) With an electric mixer on medium speed, cream butter and icing sugar until very fluffy (this is what gives the cookie that light and airy texture…it takes about 5 minutes)
(4) Mix in corn starch and vanilla until combined
(5) Turn electric mixer to low and mix in flour 
(6) Turn electric mixer back to medium speed and continue to mix until dough has that light and fluffy texture (about 3-4 minutes)
(7) (time to get the cookies onto your baking sheets) Drop by teaspoonfuls or use a cookie press or pipe cookies onto the parchment lined baking sheets. 
(9) Bake 20-25 minutes, until edges are a golden brown

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Giving Thanks at Christmas

I think one of the nicest things about Christmas is the fact that it’s an excuse to tell everyone who you appreciate – just how much you appreciate them. There’s nothing more rewarding than giving something home made, and watching the joy unfold on the person’s face – priceless.

That’s exactly what I decided to do this year. For all my teachers at school, I made fudge (I also made some lovely shortbread, but I didn’t get any decent photographs) and bagged it with some ribbon. There were leftovers, so out of generosity of the season, I handed them out to people at mum’s work – plus, I had a spare bag for myself.

The fudge, was the most perfect fudge – and I can’t wait to share the recipe with you all. Whenever I’ve made fudge before, I’ve always used condensed milk in any attempt to get a result I have liked – which has never worked. This fudge, is made with cream, brown sugar and maple syrup (yes, que drool). It’s boiled and then whipped (good for muscle building), which gives it a beautiful smooth – although slightly gritty – melt in your mouth fudge. Just the way I like it, the way fudge should be. I also made some white chocolate cream fudge (which is acctually the first picture) – using the same method, but with white chocolate. It was equally as scrumptious.

Maple Cream Fudge (from http://www.thibeaultstable.com/)

1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla

Add the two sugars, butter and cream, maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. TIP: If you let the fudge sit for 10 minutes after removing from the heat and allow it to cool slightly this will reduce the stirring time.

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