It's 2:17am here, I'm too hot to sleep and I'm trying to keep my mind off of wanting a cigarette or those nice biscuits I baked earlier that are sitting in the fridge.
So, what do you do in these times? Trawl the internet of course! After all, isn't that what it's for?
As I do so I keep returning to food and baking sites (I did try to be all organised and started looking into wedding prep but to no avail) along with some awesome blogs about these subjects and I realise a recurring, but utterly depressing theme - stealing of others stuff. Or should I say, people reporting when people's things have been stolen. Then I come across a recipe of mine which I posted a few weeks ago...on someone else's blog and they're claiming it to be theirs! Of course, this has upset me quite a bit, I created this recipe, I took the time, effort (and the calories to my hips) and used my knowledge to make it work and someone else goes and nicks it.
I've been warned a few times of putting up my creations, especially since I'm working on my own recipe book but I didn't want to listen or believe people could be so devilish.
I love making these new creations, and when I add them to this blog I love seeing the response I get from them...but this has really darkened the joy I find in it all. I have no other option than to protect myself feeling like this again, so I will be taking down all my own recipes from this blog and won't be sharing anymore (until I finish my recipe book).
I will, however, still be posting classic recipes that I use constantly (or ones I have tweaked) and recipes I try for the first time from other sources.
I hope you can all understand this decision, and still find my blog interesting and useful.
But let's not dwell on such dark things or pathetic people, let's look on the bright side - this is a very good reason for me to try out other classic recipes and post the results and mouth-watering photos here for you all to enjoy and recreate yourselves!
As always, happy baking...
Showing posts with label Cook. Show all posts
Showing posts with label Cook. Show all posts
Sunday, 12 August 2012
Friday, 10 August 2012
Basic biscuit dough recipe
[caption id="" align="aligncenter" width="300"]
(Photo credit: Wikipedia)[/caption]
This is a great little recipe to keep handy as you can adapt it completely to whatever type or flavor of biscuit you'd like.
Ingredients
250g butter, softened
140g caster sugar
1 egg yolk
2 tsp vanilla extract
300g plain flour
Method
1. Mix the softened butter and caster sugar in a large bowl with a wooden spoon.
2. Add the egg yolk and the vanilla extract and briefly beat to combine.
3. Sift your plain flour and stir until the mixture is well combined, if it's not coming together, this is your chance to get all sticky and dirty just like when you were a kid! Put your hands in there and give it all a good mix and press the dough together firmly.
Note: Now, you'll notice I didn't give an oven temperature or time, this is because it all depends on what you add onto this basic recipe...for that your imagination is the limit! I usually say about 150c-170c is a good basis for about 10-15 minutes.
Let me see and know about your concoctions :)
Happy baking!
(Photo credit: Wikipedia)[/caption]This is a great little recipe to keep handy as you can adapt it completely to whatever type or flavor of biscuit you'd like.
Ingredients
250g butter, softened
140g caster sugar
1 egg yolk
2 tsp vanilla extract
300g plain flour
Method
1. Mix the softened butter and caster sugar in a large bowl with a wooden spoon.
2. Add the egg yolk and the vanilla extract and briefly beat to combine.
3. Sift your plain flour and stir until the mixture is well combined, if it's not coming together, this is your chance to get all sticky and dirty just like when you were a kid! Put your hands in there and give it all a good mix and press the dough together firmly.
Note: Now, you'll notice I didn't give an oven temperature or time, this is because it all depends on what you add onto this basic recipe...for that your imagination is the limit! I usually say about 150c-170c is a good basis for about 10-15 minutes.
Let me see and know about your concoctions :)
Happy baking!
Related articles
- Yesterday's invention - Vanilla & Chocolate Piscuits (no that's not a typo) (carucakes.wordpress.com)
- My version of digestive biscuits (carucakes.wordpress.com)
- Walnut And Pecan Biscuits-Galletas De Nueces Y Pacanas (mariposaoro.wordpress.com)
Subscribe to:
Posts (Atom)
Showing posts with label Cook. Show all posts
Showing posts with label Cook. Show all posts
Sunday, 12 August 2012
A really depressing development
It's 2:17am here, I'm too hot to sleep and I'm trying to keep my mind off of wanting a cigarette or those nice biscuits I baked earlier that are sitting in the fridge.
So, what do you do in these times? Trawl the internet of course! After all, isn't that what it's for?
As I do so I keep returning to food and baking sites (I did try to be all organised and started looking into wedding prep but to no avail) along with some awesome blogs about these subjects and I realise a recurring, but utterly depressing theme - stealing of others stuff. Or should I say, people reporting when people's things have been stolen. Then I come across a recipe of mine which I posted a few weeks ago...on someone else's blog and they're claiming it to be theirs! Of course, this has upset me quite a bit, I created this recipe, I took the time, effort (and the calories to my hips) and used my knowledge to make it work and someone else goes and nicks it.
I've been warned a few times of putting up my creations, especially since I'm working on my own recipe book but I didn't want to listen or believe people could be so devilish.
I love making these new creations, and when I add them to this blog I love seeing the response I get from them...but this has really darkened the joy I find in it all. I have no other option than to protect myself feeling like this again, so I will be taking down all my own recipes from this blog and won't be sharing anymore (until I finish my recipe book).
I will, however, still be posting classic recipes that I use constantly (or ones I have tweaked) and recipes I try for the first time from other sources.
I hope you can all understand this decision, and still find my blog interesting and useful.
But let's not dwell on such dark things or pathetic people, let's look on the bright side - this is a very good reason for me to try out other classic recipes and post the results and mouth-watering photos here for you all to enjoy and recreate yourselves!
As always, happy baking...
So, what do you do in these times? Trawl the internet of course! After all, isn't that what it's for?
As I do so I keep returning to food and baking sites (I did try to be all organised and started looking into wedding prep but to no avail) along with some awesome blogs about these subjects and I realise a recurring, but utterly depressing theme - stealing of others stuff. Or should I say, people reporting when people's things have been stolen. Then I come across a recipe of mine which I posted a few weeks ago...on someone else's blog and they're claiming it to be theirs! Of course, this has upset me quite a bit, I created this recipe, I took the time, effort (and the calories to my hips) and used my knowledge to make it work and someone else goes and nicks it.
I've been warned a few times of putting up my creations, especially since I'm working on my own recipe book but I didn't want to listen or believe people could be so devilish.
I love making these new creations, and when I add them to this blog I love seeing the response I get from them...but this has really darkened the joy I find in it all. I have no other option than to protect myself feeling like this again, so I will be taking down all my own recipes from this blog and won't be sharing anymore (until I finish my recipe book).
I will, however, still be posting classic recipes that I use constantly (or ones I have tweaked) and recipes I try for the first time from other sources.
I hope you can all understand this decision, and still find my blog interesting and useful.
But let's not dwell on such dark things or pathetic people, let's look on the bright side - this is a very good reason for me to try out other classic recipes and post the results and mouth-watering photos here for you all to enjoy and recreate yourselves!
As always, happy baking...
Friday, 10 August 2012
Basic biscuit dough recipe
[caption id="" align="aligncenter" width="300"] (Photo credit: Wikipedia)[/caption]
This is a great little recipe to keep handy as you can adapt it completely to whatever type or flavor of biscuit you'd like.
Ingredients
250g butter, softened
140g caster sugar
1 egg yolk
2 tsp vanilla extract
300g plain flour
Method
1. Mix the softened butter and caster sugar in a large bowl with a wooden spoon.
2. Add the egg yolk and the vanilla extract and briefly beat to combine.
3. Sift your plain flour and stir until the mixture is well combined, if it's not coming together, this is your chance to get all sticky and dirty just like when you were a kid! Put your hands in there and give it all a good mix and press the dough together firmly.
Note: Now, you'll notice I didn't give an oven temperature or time, this is because it all depends on what you add onto this basic recipe...for that your imagination is the limit! I usually say about 150c-170c is a good basis for about 10-15 minutes.
Let me see and know about your concoctions :)
Happy baking!
(Photo credit: Wikipedia)[/caption]This is a great little recipe to keep handy as you can adapt it completely to whatever type or flavor of biscuit you'd like.
Ingredients
250g butter, softened
140g caster sugar
1 egg yolk
2 tsp vanilla extract
300g plain flour
Method
1. Mix the softened butter and caster sugar in a large bowl with a wooden spoon.
2. Add the egg yolk and the vanilla extract and briefly beat to combine.
3. Sift your plain flour and stir until the mixture is well combined, if it's not coming together, this is your chance to get all sticky and dirty just like when you were a kid! Put your hands in there and give it all a good mix and press the dough together firmly.
Note: Now, you'll notice I didn't give an oven temperature or time, this is because it all depends on what you add onto this basic recipe...for that your imagination is the limit! I usually say about 150c-170c is a good basis for about 10-15 minutes.
Let me see and know about your concoctions :)
Happy baking!
Related articles
- Yesterday's invention - Vanilla & Chocolate Piscuits (no that's not a typo) (carucakes.wordpress.com)
- My version of digestive biscuits (carucakes.wordpress.com)
- Walnut And Pecan Biscuits-Galletas De Nueces Y Pacanas (mariposaoro.wordpress.com)
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