Berrygirl Makes and Bakes

Wednesday 16 April 2014

My birthday and a Totoro

I love Totoro he is the cutest thing ever!

For those of you who don't know Totoro is a charicter from a studio gibbley film, my neighbor Totoro!

Also I got a new apron wich is a really nice shade of blue I hope I can bake in it soon!

Bye I will post a pic of my birthday cake

Berrygirl

Sunday 16 March 2014

Chocolate chip cookies

Hi there today we're making chocolate chip cookies. I love cookies especially chocolate chip and the great thing is they have hardly any ingreadents as well as a really short cooking time!

You will need:

125g butter, softened
100g light brown soft sugar
125g caster sugar
1 egg
1 tsp vanilla extract
225g self-raising flour
½ tsp salt
100g of chocolate chips or chunks.
Method
1.Preheat the oven to 180°C, gas mark 4
2.Cream butter and both sugars, once creamed, combine in the egg and vanilla.
3.Sift in the flour and salt, then add the chocolate chips.
4.Roll into walnut size balls and squash down with the palm of your hand to form circles
5.Place on ungreased baking paper. Bake for 7 to 10 minutes.
6.Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if you don't eat them all straight away
This should make about 12 cookies!

Tuesday 31 December 2013

Biscotti

So today we make brilliant biscotti! It's great for using up left over fruit and nuts after making Christmas cake.

Recipe adapted from www.bbcgoodfood.com

Ingredients:

350g plain flour, plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g golden caster sugar
3 eggs, beaten
coarsely grated zest 1 orange
85g raisins
85g dried cherries
50g blanched almonds
50g shelled pistachios
Method:
1.Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands – the dough will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in with your hands(it will be to stiff to do with a spoon)until evenly distributed
2.Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas
3.Using a bread knife on a chopping bord, cut into slices about 1cm thick diagonally, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.

Step 1

Step 2

Step 2 I ❤️ biscotti

Step 3

Sunday 10 November 2013

Savoury cheese cake

Hi,

guess what my mum made for dinner! CHEESECAKE! Savoury cheesecake!

It looks just like real cheesecake

It uses soft goats cheese, ricotta, thyme and lemon zest

For the base it uses oat cakes, pecans and butter.

We served with home made, home grown tomatillo and chilli jam!

Sunday 22 September 2013

So this cake was ment to be for my friends husband but after I had baked the biggest carrot cake in the world I had a phone call from my friend saying that her husband had given up cake! Though luckily she had a friend who was celebrating her 30th birthday. And here's a pic of the giant quantity of cake mix.