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What are you baking?

Rebelda said:
Thanks :) It's her recipe, only tweaked for dairy free. Plus I used self raising instead of plain + bicarb because that's what I had. It's yum. Why hyperventilating? Stress or excitement :hmm:
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That classic Christmas combo of stress/money worries/excitement/anxiety :)
 
Made gingerbread and chocolate brownies last night.

image201411220004.jpg
 
They are very impressive iona :cool: I might attempt something like that this Christmas. What gingerbread recipe do you use? Whenever I attempt it, the dough is too sticky to manipulate.
 
May Kasahara said:
They are very impressive iona :cool: I might attempt something like that this Christmas. What gingerbread recipe do you use? Whenever I attempt it, the dough is too sticky to manipulate.
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The recipe I used for those was this one which I found doing a search on here, nagapie used it last year. I let the dough chill in the conservatory for a few minutes and I had the kitchen window open while I rolled it out so it was pretty easy to handle. They are bendy today instead of being crisp though - I'm not sure if they just needed longer in the oven or if the conservatory was too damp to leave them out overnight in or what. The icing is just cheat's stuff I found in Tesco because it was late and I couldn't be bothered with icing bags :oops:
There's a really good recipe my brother uses but I'm not sure which of the ancient and disintegrating family recipe books it's in so I'll wait for him to come home before I go looking for it..
 
Top icing Iona! They look really great.

Now for some reason, I have decided to make a lemon meringue pie to take round to some friends later who are doing a sunday roast. I have never made a tart in my life. Let alone a lemon meringue pie. I have made a lot of pastry so I'm not afraid of that although my rolling out was shite and the pastry is very thin in some areas now I've put it in the tin. Lord knows what will happen! I suspect leakage and potential collapse on slicing.

Quite a lot to do still and I'm feeling super lazy today. Oh lord why did I just not make a crumble like I usually do.
 
Try to let the lemon curd get really cold before putting in pastry (I take it you will blind-bake it?) You can do the old egg white trick but in a meringue, it makes no diff because the meringue cook is only a few minutes. In truth, mine always tend to get a bit liquidy after sitting around for a few hours - just tip the lemon-y liquid off the plate, it makes no difference to the taste and eating of pie.
 
campanula said:
Try to let the lemon curd get really cold before putting in pastry (I take it you will blind-bake it?) You can do the old egg white trick but in a meringue, it makes no diff because the meringue cook is only a few minutes. In truth, mine always tend to get a bit liquidy after sitting around for a few hours - just tip the lemon-y liquid off the plate, it makes no difference to the taste and eating of pie.
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Thanks for the tips. The recipe I have says the curd should go in hot and be topped with the meringue straightaway but it makes more sense to me that it should be cold. It also says 18-20 mins to cook the meringue...I am now confused as to what to do for the best :confused:
 
I find that making a lemon meringue, I am looking for a crispy top with soft and nougat-y middle. However, if you are short of time, you can put the curd in warm, but not boiling hot - just do an eggwhite wash on the pastry case middle (and stick it back in over for a minute or 2 to set)...which will help with leaking. The meringue should really be cooked through in around 8-10 minutes....but if you do it on a lower oven, taking a bit longer, it will set a bit more solid and is unlikely to do that horrible separating thing it sometimes does on a faster cook.
Hey though, lemon meringue always tastes terrific even if it comes out looking less than perfect...as long as the pastry case is cooked, all will be well.
 
It's in the oven now so it's in the lap of the baking gods! The curd went in warm as I am short of time. The meringue is browning nicely. We shall see! Like you say, I'm sure it will taste good no matter what the technical greatness level is.

Now all i have to do is to figure out how to transport the damned thing without ruining it as it's too big for any of my cake tins...
 
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It was really not bad for a first attempt. The pastry was crisp but too thin (my tin was bigger then the recipe stated). The lemon curd was a little bit too soft so it all fell apart on cutting but you could get something resembling a slice out of it and none of this mattered too much as it tasted great. I think the meringue could have done with a bit longer cooking as well. Lessons to be learnt but a success on the whole!
 
I'm making some experimental flapjacks for my work colleagues, who have assorted allergies. I've substituted creamed coconut for the margarine, on the grounds that it would be a lot nicer than vegan marge. It made the mixture really, really stiff so I had to add some additional sunflower oil and a dash of sesame oil, plus a wee bit of vegan marge that I had. I'm not at all sure how this is going to turn out. The mixture tastes lovely but I suspect it may be welded to the tin.

Also, I assumed that oats would be gluten free but on googling it this seems to be a moot point.
 
Mrs Miggins said:
*awaits results with great interest!*
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I have just tested one and they are AMAZING. I had to test another one, to check. They haven't stuck to the tin and they are not like concrete.

Here is my recipe. I made a really big tray so the quantities are vast. Also, I have had to estimate the amount of oil very roughly as I slooshed it in, and you could abolish the vegan marge and just put more oil in instead, I just happened to have the tail end of a tub.

Ingredients:

400g creamed coconut (ie two blocks)
10g toasted sesame oil
50g vegan marge
4 tabsps sunflower oil
225g light brown soft sugar
9 rounded tbsp golden syrup
750g rolled oats (not just porridge oats, rolled oats are the big flat ones)
1/4 tsp salt (approx)
Other stuff if required, I added sultanas and walnuts

Heat oven to gas mark 4 and grease a big tin. Melt the coconut, oil, marge, sugar, salt and syrup. Stir into the oats. You will probably need to get in with your hands to mix everything together as it's pretty stiff. Turn into tin. Bake for around half an hour, till going brown at the edges. Mark into squares straight away, then cool in tin.
 
They got rave reviews from my colleagues, specially the intolerant types. I'd want to experiment a bit more if doing them again, maybe use half creamed coconut and half coconut oil, and get rid of the sunflower oil/marge. The sesame oil really adds something, but I wouldn't want to put more in as it's quite strong. But they are definitely a non-disappointing vegan food.
 
My boy has been way this week it comes homes tomorrow so to show him I missed him and have been thinking about him I am baking him a lemon yogurt cake with a lemon verbena glaze :)
Looks alright in the oven too :cool:
He'll appreciate this as he know that baking is not my forte
 
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