How about my modern Christmas crowd pleaser for your Christmas celebrations?
It’s easily adaptable and you can add your own Christmas twist!
Keep your eyes peeled for versions that some other fab bakers have made in the lead up to Christmas. All the recipe and how to information right here on Bake with Stork for you.
xx
I’m sure I’ve mentioned my family popcorn addiction in the past so this festive gingerbread version is going down a storm here! Christmas Movies and a big bowl to share is just what we love at this time of year.
Ingredients:
125g popping corn
1 tbsp vegetable or sunflower oil
115g butter
100g soft brown sugar
1 tbsp golden syrup
1 tbsp black treacle
2 tbsps water
2 ½ tsp ground ginger
1 tsp ground cinnamon
2 tsp milk powder (optional but does add a lovely creamy gingerbread latte type of taste)
Begin by adding the oil and popping corn to a large pan with a lid.
Heat until the corn pops, take it off the heat once the popping stops!
Sweet scary ghosts and gruesome eyeballs in Cake Pop form – let’s get some spooky Halloween baking going on!
My full tutorial for Bake with Stork complete with step by step pics right here
Working with chocolate doesn’t have to be challenging! How about making a lacy chocolate collar for your showstopper of a bake – here’s how…
Such a perfect little bite to eat – these little bites of loveliness are just right whether they’re a snack for hungry hoards after school or gracing the table at an afternoon tea.
Just one word of warning from me, do not eat one warm from the cooling rack, you won’t be able to stop at just the one and half will have disappeared before anyone else gets a look in!
Ingredients :
Pastry
225g plain flour
100g butter, cold diced
Pinch of salt
1 egg, medium beaten
1-2 tbsps cold water
Filling
80g sweet tomato relish
200g thick cut bacon (approx. 4 rashers)
50g Gruyere cheese, grated (use a good strong cheddar if you’d prefer)
100ml single cream
1 egg, medium
Salt and pepper
Oven Temp: 180c(fan)/200c/Gas Mark 6.
Makes: 12 tartlets
Freezing: Suitable for freezing for upto 1 month.
Method:
To make the pastry place the flour and cold diced butter in a large mixing bowl or for speed in the bowl of your food processor. Continue reading
With the exclusive launch of the KitchenAid Mini Stand Mixer at John Lewis in September I was asked if I would review this new mini version for readers of the blog. As always I’m happy to try out new baking kit and see what works and what doesn’t. But not only do I have the review for you I also have a KitchenAid Mini in Hot Sauce to giveaway to one of you lovely bakers too!
****COMPETITION IS NOW CLOSED – THE WINNER IS K. RIDDELL, EDINBURGH WHO IS NOW THE PROUD OWNER OF A FABULOUS NEW KITCHENAID MINI Thank you to everyone who entered xx****
In a nutshell, the Mini is 20% smaller and 25% lighter with the same design as it’s big brother and has an RRP of £399. The Mini fits the regular KitchenAid attachments – spiralizer, food grinder etc, in the same manner as it’s larger counterpart. It’s equipped with the same powerful motor too so there’s no compromise on function.
The bowl has a 3.3litre capacity – 8 egg whites, 2kg of mashed potatoes or a 1.6kg cake mix (that’s roughly the size of a 10” cake).
And of course it comes with a full 5 year warranty.
The model I’m reviewing is in the Honeydew colourway but it’s available in other options – Matte Black, Matte Grey and Hot Sauce too.
Have you ever made your own Rough Puff Pastry? Maybe last nights#GBBO inspired you? In which case my video with Bake with Stork will help you on your way. It’s much easier than you might think and will give you a fab fab puff and rise.
I can feel Apple & Blackberry Turnovers in the making here – what would you make with yours?
Ingredients:
330g self raising flour
75g butter, cold diced
40g caster sugar
Zest of 1 lemon
120g blueberries, frozen
180ml milk
Juice of 1 lemon
2 heaped tablespoons of icing sugar
Makes: 6 large scone slices
The blueberries in this recipe are best frozen, which stops them completely disintegrating and bleeding too much on baking, buy them fresh and then simply pop them in the freezer before you get going, you don’t need to buy them ready frozen.
To celebrate the sale of the one millionth item from the Signature Knife range by Robert Welch #oneinamillion I was asked to review their limited edition Signature Magnetic Knife Rack Set worth £125. I’ve been putting it through it’s paces and ready to report back – plus you can win yourself a set too, but more on that in a minute!
The set comprises of a wall mounted knife rack, a hand-held knife sharpener and three essential kitchen knives; a bread knife, a 16cm cooks knife and a 10cm vegetable/paring knife.
In my new kitchen I’m trying to limit what actually sits out on the worksurface, in all honesty I find that really quite difficult but in the aim of persevering then a wall mounted knife rack is probably the best way to go. It holds up to 8 kitchen knives and is extremely secure and steady. It holds the knives firmly and does just what you’d expect. It’s also relieved the danger kitchen drawer and rummaging through the drawer is now a pretty safe experience. Continue reading
Inspired by last nights #GBBO Bread Week? Here’s a quick video that you might just like – how to braid bread dough. Would love to see your loaves!
" width="477" height="261" border="0">
" width="477" height="261" border="0">
