Tag: temperature

Santa cupcakes

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Put a smile one everyone’s face by making these cute Santa cupcakes. A simple cupcake topped with an easy-to-make fondant topper, these cakes are perfect for Christmas parties, buffets or as a special food gift

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You could add cranberries or cinnamon to the sponge to give them an extra Christmassy flavour

Ingredients

For the cakes:

150g self-raising flour
150g butter/stork (room temperature)
3 medium eggs (room temperature)
150g sugar
1tsp vanilla extract
30ml milk (room temperature)

For the buttercream:

100g unsalted butter
200g icing sugar
1tsp vanilla extract
1tbsp milk (to loosen, if necessary)

For the Santa toppers:

600g white fondant
Gum Tragacanth (optional – to make the fondant more pliable)
Black sugar pearls for the eyes
Tangerine food colour for the skin tone
Red food colour for the hat
Dusky pink petal dust for dusting the cheeks (optional)

You will also need:

Circle cookie cutters sized: doubled-sided 68mm for the face, 2cm and a 3cm oval cutter for the nose
Scissors
Palette knife
Small paint brush

Method

The night before you make these topper add ½ teaspoon of gum tragacanth (if using) to 150g of white fondant and knead for 5 minutes. Wrap in cling film and store in an air tight food bag or container.
Preheat your oven to 160°C/320°F/Gas Mark 3.
Line the baking tray with cases
Beat the sugar and butter/stork with the vanilla essence until light and fluffy.
Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined and repeat until all the ingredients are combined.
Divide the batter between the 12 cases and bake for 20-25 minutes. Remove and cool in the tins for 10 minutes before moving to a wire cooling rack
To make the buttercream, put all the ingredients into a large mixing bowl and beat until smooth. Do not beat too much or the buttercream will become runny.
When the cakes are cool, spread the buttercream onto the tops, making sure you don’t ice up to the papers or the icing will squish out the sides of the fondant.
To make the toppers colour 350g of white fondant skin tone with a touch of tangerine food colour. Colour 100g of white fondant red.
Draw a Santa beard on a piece of paper and cut out with the scissors. Roll the white fondant out to 1/8 inch thick and place the template onto the fondant and cut around with a sharp knife. Place the beards on a piece of greaseproof paper to dry until you need them.
Roll the skintone fondant out to 1/8 inch thick and cut 12x 68mm circles and place them on to the tops of the cupcakes, smoothing the edges with your fingers.
With a brush of water stick the beards to the bottom of Santa’s face and, using the edge of the 68mm circle cutter, carve a smile onto the face.
Using the leftover skintone fondant, cut 12x 3cm oval shapes for the nose and stick on with a brush of water.
With a dot of water, push two black sugar pearls into the fondant for the eyes.
Roll the red fondant out to 1/8inch thick and, using the 68mm circle cutter, cut a circle, then cut into the circle again so you have a quarter circle for the hat. Stick onto the head with a brush of water.
To make the fur for the hat, roll the leftover white fondant out to 1/8inch thick and, using the scalloped side of the cutter, cut a scalloped circle and then use the plain side to cut a section off. Stick onto the hats with a brush of water.
Using the leftover red fondant, cut 12x small thin triangles and stick with a brush of water onto the hat.
Roll the leftover white fondant out and cut 12x 2cm circles for the bobbles and stick onto the hat with a brush of water.
Dust the cheeks and nose with dusky pink petal dust to give a cold look.

By Victoria Threader
Victoria Threader on Google+

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Gingerbread Whoopie Pies – So Wrong, and Yet So Right

Admittedly, the witch joke at the beginning of the video
may have been a little graphic, but that’s what I always think of when I hear the
legend of how these cookies supposedly got their name. As the story goes, when
these sweet treats first made their appearance, people that tasted them were so
taken by the sheer awesomeness, that they went nuts and started running around
shouting, “Whoopie!! Whoopie!!”

Sure they did. This seems very exaggerated, but no matter
how they got the “whoopie” part, at least the rest of the name is not accurate
either. That’s right, not only is this cookie not a pie, this pie isn’t even a
cookie…it’s really a little cake. Confused? Me too, and I just wrote that.

Anyway, despite the dubious name, and the other dubious
name, at least the gingerbread part is accurate. Although, now that I think
about it, it’s not really a ”bread”…okay, this has to stop. With holiday cookie
exchanges in full swing, the only thing I can say with certainty is that these
whatever-they-are’s were very delicious, fun to make, and I hope you give them
a try soon. Enjoy!

Ingredients for 9 to 12 finished Gingerbread Whoopie Pies
(depending on the size!)

2 1/4 cups all-purpose flour (10 ounces by weight)

1 1/4 teaspoon baking soda

2 rounded teaspoons ground ginger (3 if you like it spicy)

1 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup white sugar

1/2 cup dark molasses

1 egg, beaten

1/3 cup vegetable oil

1/3 cup boiling water

Bake at 350ºF or about 12 minutes

For the filling (makes extra!):

1 package (8 oz) cream cheese, room temperature

2 1/2 cups powdered sugar

1/4 cup butter, room temperature

2 tsp cream or milk

1 teaspoon of vanilla extract

*you can adjust texture by adding more powdered sugar or
milk

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https://gordon-ramsay-recipe com/tag/gordon-ramsay-christmas-cookies

Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

by Pam on September 23, 2012

My husband dropped my son off at a buddies house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon. Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason! I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill^[1]. I found a delicious looking recipe by Ina Garten^[2] that looked too good to resist and I had all the ingredients on hand – you can’t beat that! Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole. The Dijon gave the fish a wonderful flavor and the panko gave it a great texture. It was perfectly cooked, tender, and absolutely fantastic! My kids loved it, especially with lemon juice squeezed on top. We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

GIVEAWAY WINNER:

Drum-roll please…. The winner of the Blendtec Blender Classic Wildside^[3], the Twister Jar^[4] attachment, and Fresh Blends Recipes Book^[5] is comment number 1135:

Ian — September 22, 2012 @ 12:03 pm^[6]

I’d love to say I would make some really great condiment or sauce, but actually the kids would probably beg for smoothies first!

Congratulations Ian! I am so excited for you… this blender is truly amazing! Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.

Side Note: If the winner does not respond within 48 hours, a new winner will be chosen.

Print^[7]

Dijon and Panko-Crusted Salmon

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large king salmon filet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

^{^} Salmon with Garlic, Lemon, and Dill (www.gordon-ramsay-recipe.com)
^{^} Ina Garten (www.foodnetwork.com)
^{^} Blendtec Blender Classic Wildside (www.blendtec.com)
^{^} Twister Jar (www.blendtec.com)
^{^} Fresh Blends Recipes Book (www.blendtec.com)
^{^} 12:03 pm (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)