We only go to the store once a week. So when I realized this morning that I had used the last of the butter on the Victoria Sponge on Monday, I was bummed. But wait! I still had some cream left from the whip, so viola! Butter was about to happen. It’s super easy and happened while I was making coffee.
- Add heavy cream and salt to stand mixer
- Turn on medium high and wait until the cream begins to separate into butter and buttermilk (5-10 minutes depending on quantity and temperature – colder takes longer)
And just like that, you have butter. Yay!
I have been on a Great British Bake Off bender for weeks now and can’t stop talking about it and wishing I were adorable and British and lived in a land where tea and cakes all the time is totally acceptable. Despite the fact that I live in Alaska and not the land of shires and queens, that hasn’t stopped me from going on my own baking bender. Last week I made a few batches of scones, and this week I am trying my hand at the fabled Victoria Sponge. This is the easiest dessert in the GBBO repertoire, but one feels so accomplished making it.
- Cream 1 cup room temperature butter in your stand mixer. Once light and fluffy, slowly add 1 cup sugar until incorporated.
- Beat 4 room temperature eggs one at a time into the mixture until incorporated (the room temp thing is key – cold eggs will harden your butter and it turns into a mess. So, trust me on this one.)
- Sift 2 cups flour and 2 teaspoons baking soda into a bowl.
- Slowly fold flour mixture into fluffy egg/butter/sugar mixture.
- Add to 2 greased 8 inch round pans.
- Bake 25-30 minutes at 325* – cake is done when it comes away from the sides of the pan or tester comes out clean
When your cake is cool, whip up a batch of homemade whipped cream, slather some jam or fresh fruit inside and layer your two cakes like a giant sweet sandwich full of delicious. Now, brew some tea, don a giant hat, and talk smart about cool things like cricket and the queen mum.
It’s that time of year again. Time to celebrate that little dog’s birthday. Our little blue heeler turned 9 today but you wouldn’t know this sassy senior was a day over 4. And the way she wolfed down her cake? Definitely still a kid.
- Grate 1 1/2 cups carrots into bowl
- Add 1 cup flour, 1/4 cup peanut butter, 1 tsp baking soda and 1/4 cup honey and stir
- Arrange sliced carrots in your choice of design in a lightly greased pan and pour batter in
- Bake for 20-30 minutes at 350*
- Cool, release, and serve.
Your pup will love it! (And you can even eat it too!)
If you have had any contact with me in the last few weeks you know I have been on a Great British Bake Off bender. If you are unfamiliar with the show, let me just tell you that it inspires a need for all things baked, preferably stuffed in ones face while trying on a quaint English accent.
Today the need for scones was too great and I preheated the oven. (to 400*)
- Mix 2 cups flour with 1/3 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda & 1/2 tsp salt in a bowl
- Grate 8 TB of frozen butter into the flour mixture and work the mixture with your fingers until it resembles coarse meal
- Stir in 1/2 cup raisins or whatever weird dried fruit you choose
- Whisk together 1 large egg and 1/2 cup sour cream in separate bowl and add to flour mixture
- Press the dough together against the side of the bowl incorporating with as little hands on time as possible
- Roll dough to 3/4 – 1 inch thick and cut in equal triangles
- Sprinkle top of scones with sugar and bake for 15 – 17 minutes on the lower middle rack
Stuff face. Great with some cream and jam and of course
We brined our first poultry for Thanksgiving and it was amazing. Since then we’ve been brining all of our chickens and they are pretty out of this world. It’s the easiest thing to do and basically guarantees a super juicy a delicious bird.
- Add a gallon of water to a stock pot
- Pour 1 cup kosher salt, 3/4 cup brown sugar, 3 bay leaves, a handful of peppercorns, 2 cloves chopped garlic and a generous sprinkling of red pepper flakes to the water. If you have a lemon on hand, cut that in half and add to the water (a few squirts of lemon juice will also work)
- Heat until the salt and sugar have dissolved and allow to cool fully
- Add bird and allow to marinate – at least 4 hours (I like to leave the stock pot on the deck outside in the winter all day)
When the bird is done, remove it from the water and pat dry. Season as you would normally, but omitting the salt (it’s already salted). Cook as you would a roasted chicken and be amazed. Yum.
The husband doesn’t request specific foods a lot, and definitely not anything that would be considered a sweet or a bread. So when he casually left the Alice Bay Cookbook (A savory sampler from Washington’s Skagit Valley) laying around the living room, instead of being mad as his slovenliness, I took it as a sign he wanted me to make his favorite muffins.
- Preheat oven to 415*
- Cream 1/4 cup room temperature butter with 3/4 cup sugar
- Slowly add 2 eggs,1 at a time and continue mixing until combined evenly
- Add 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Alternate adding sour cream (3/4 cup total) and flour (1 1/4 + 2 TB total)
- Add 1/2 teaspoon vanilla and gently fold in 1 cup blueberries
Bake for approximately 15 minutes. Stuff face. Makes 12 delicious muffins.