tag:blogger.com,1999:blog-43248666213060735792024-02-22T18:52:14.097+00:00gIrL bAkeSA bit of baking a bit of cooking and a bit of me.gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-4324866621306073579.post-55051082675165025602018-12-19T19:30:00.002+00:002018-12-19T19:47:27.458+00:00Christmas Florentines<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I never had these until I moved to London but when I did they made it to my regular Christmas baking list and always seem to be a hit. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I mix it up between different combinations of nuts and fruit but my two favs are Pecan&Date (sticky toffee like!) and also cranberry pistachio! Mix up however you like. You could even make these vegan very easily! </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I thank Jo’s Blue Aga for her recipe which I’ve adapted (fabulous cookbook by the way! Every recipe in it is amazing!!)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">“Cranberry pistachio” or “Sticky Toffee” Christmas Florentines</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">makes 28</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">100g butter</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">100g light brown sugar </span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">100g golden syrup </span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">100g plain floor</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">200g toasted pistachio or pecans</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">200g dried cranberries or pitted dates</span></div>
<div style="color: #454545; font-stretch: normal; line-height: normal;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">100g dark chocolate </span></div>
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<ol>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Preheat oven to 160C</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">In frying pan toast nuts until fragrant (or put on oven tray & bake at 160 for 5 min until fragrant) </span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Put butter,sugar & syrup into heavy bottom pan and on low heat melt</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">In separate bowl mix together flour,nuts & fruit </span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Remove pan from heat when sugar has dissolved and stir in flour/fruit& nut mixture</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Using teaspoon drop balls of mixture onto lined baking tray</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Bake for 8min (or golden brown)</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Melt chocolate in bowl overtop of simmering water and leave aside to cool slightly</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Remove florentines from oven and let cool</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Spread chocolate on smooth side of biscuits</span></li>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Leave to set </span></li>
</ol>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Enjoy</span></div>
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<ul>
<li style="color: #454545; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">I sometimes add a teaspoon of orange extract to the pistachio cranberry ones (or use dried orange cranberries you can find in Sainsburys)</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Use whatever combo of toasted nut & dried fruit you want. Almond & apricot is lovely. Add coconut too! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Use butter substitute and you got vegan </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxWoDH1cowIb__R_JVZOEnq_VWykg7Ifqgf0VqBvwopOhXdcK2jkeXi6TxuteELMfu1Ipz8Pq09smifven1V6QUlrtzkfBx9L6aLFU3lHenC2V2o5V6HsXCiWSOU-qFCh5GPdD2PqA9qG/s1600/589D3F1D-A2B6-4B02-9C22-57F2EED28171.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxWoDH1cowIb__R_JVZOEnq_VWykg7Ifqgf0VqBvwopOhXdcK2jkeXi6TxuteELMfu1Ipz8Pq09smifven1V6QUlrtzkfBx9L6aLFU3lHenC2V2o5V6HsXCiWSOU-qFCh5GPdD2PqA9qG/s320/589D3F1D-A2B6-4B02-9C22-57F2EED28171.jpeg" width="320" /></span></a></div>
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-68800678002138610082018-04-01T13:49:00.000+01:002018-04-01T13:54:54.511+01:00Mum’s Caramel Nut Popcorn<div dir="ltr" style="text-align: left;" trbidi="on">
My favourite Xmas treat from my mum - she makes it every year and is a hit with everyone!<br />
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Ingredients<br />
10 cups popped popcorn<br />
2 cups roasted nuts (macadamia, pecans, peanuts, cashews, pistachio - whatever you like)<br />
1-1/4 cups light brown sugar<br />
1/2 cup unsalted butter<br />
1/4 cup golden syrup<br />
2 tsp vanilla paste<br />
1/4 tsp baking soda<br />
<br />
Preparation<br />
In a (very)large bowl mix together popcorn and nuts.<br />
<br />
In heavy based saucepan, stir sugar, butter and syrup over medium-low heat until sugar is dissolved. Increase heat to high; boil, without stirring (255 degrees F (124 degrees C)) about 8 minutes. Remove caramel from heat.<br />
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Stir in vanilla and baking soda. Drizzle over popcorn mixture, stirring gently to combine. Spread baking paperlined baking sheet; Bake in oven on very low heat (100 C) for 1hr (ensuring not to burn)<br />
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-65099688386979031992018-04-01T13:48:00.000+01:002018-04-01T13:48:57.875+01:00Tiger Bread <div dir="ltr" style="text-align: left;" trbidi="on">
This is one of the only types of bread I can make successfully for some reason! It’s tasty so I’m happy!<br />
It’s from Allinson on bakingmad.com & I need to keep it in my repitoir!<br />
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<h3 class="sidebar-block__list-heading" style="-webkit-tap-highlight-color: rgba(233, 105, 86, 0.247059); -webkit-text-size-adjust: 100%; box-sizing: border-box; color: #4d4a4a; font-family: Museo, sans-serif; font-size: 1.125rem; margin: 0px 0px 0.25rem;">
For the dough </h3>
<ul style="-webkit-tap-highlight-color: rgba(233, 105, 86, 0.247059); -webkit-text-size-adjust: 100%; box-sizing: border-box; color: #6a6a6a; font-family: "Odudo Soft", sans-serif; font-size: 16px; list-style-type: none; margin: 0px 0px 20px; padding: 0px;">
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="500g" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">500g</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Strong white bread flour</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="1" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">1</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Easy bake yeast sachet ((7g))</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="1.5 tsp" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">1.5 tsp</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Unrefined golden caster sugar</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="1.5 tsp" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">1.5 tsp</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Salt</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="1 tbsp" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">1 tbsp</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Butter (softened )</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="300ml" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">300ml</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Warm water</span></span></li>
</ul>
<h3 class="sidebar-block__list-heading" style="-webkit-tap-highlight-color: rgba(233, 105, 86, 0.247059); -webkit-text-size-adjust: 100%; box-sizing: border-box; color: #4d4a4a; font-family: Museo, sans-serif; font-size: 1.125rem; margin: 0px 0px 0.25rem;">
For the topping</h3>
<ul style="-webkit-tap-highlight-color: rgba(233, 105, 86, 0.247059); -webkit-text-size-adjust: 100%; box-sizing: border-box; color: #6a6a6a; font-family: "Odudo Soft", sans-serif; font-size: 16px; list-style-type: none; margin: 0px; padding: 0px;">
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="3.5g" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">3.5g</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Easy bake yeast</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="0.5 tbsp" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">0.5 tbsp</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Unrefined golden caster sugar</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="0.5 tbsp" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">0.5 tbsp</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Vegetable o</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="1pinch" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">1pinch</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Salt</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="75g" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">75g</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Ground rice<br /><ul style="box-sizing: border-box; list-style-type: none; margin: 0px; padding: 0px;">
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: table; padding: 0.25rem 0px; position: relative;"><span class="qty" data-imperial="" data-metric="6 tbsp" style="box-sizing: border-box; color: #e96956; display: table-cell; font-family: "museo" , sans-serif; font-weight: 700; padding-right: 10px; transition: 0.1s , 0.1s , 0.1s; width: 4rem;">6 tbsp</span><span class="ing" style="box-sizing: border-box; display: table-cell;"><span style="box-sizing: border-box;">Warm water</span></span></li>
</ul>
<br /><br /><br /><a href="https://www.bakingmad.com/recipe/tiger-bread-by-allinson">https://www.bakingmad.com/recipe/tiger-bread-by-allinson</a></span></span></li>
I</ul>
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Method</h2>
<ol class="method styled" itemprop="recipeInstructions" style="-webkit-tap-highlight-color: rgba(233, 105, 86, 0.247059); -webkit-text-size-adjust: 100%; box-sizing: border-box; color: #6a6a6a; counter-reset: a 0; font-family: "Odudo Soft", sans-serif; font-size: 18px; line-height: 1.334; list-style-type: none; margin: 0px; padding: 1.25rem 0px 0px; position: relative;">
<li style="box-sizing: border-box; counter-increment: a 1; font-size: 1.125rem; line-height: 1.334; margin-bottom: 1.125rem; padding: 0.125rem 0px 0.375rem 3rem; position: relative;"><div class="method__content" style="box-sizing: border-box;">
<div class="method__text" style="box-sizing: border-box;">
<div style="box-sizing: border-box; margin-bottom: 1em;">
<span style="box-sizing: border-box;">M</span>Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.</div>
</div>
<div class="method__tip" style="box-sizing: border-box; position: relative;">
</div>
</div>
</li>
<li style="box-sizing: border-box; counter-increment: a 1; font-size: 1.125rem; line-height: 1.334; margin-bottom: 1.125rem; padding: 0.125rem 0px 0.375rem 3rem; position: relative;"><div class="method__content" style="box-sizing: border-box;">
<div class="method__text" style="box-sizing: border-box;">
<div style="box-sizing: border-box; margin-bottom: 1em;">
<span style="box-sizing: border-box;">KNEAD</span> Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). <i style="box-sizing: border-box;"></i></div>
</div>
<div class="method__tip" style="box-sizing: border-box; position: relative;">
</div>
</div>
</li>
<li style="box-sizing: border-box; counter-increment: a 1; font-size: 1.125rem; line-height: 1.334; margin-bottom: 1.125rem; padding: 0.125rem 0px 0.375rem 3rem; position: relative;"><div class="method__content" style="box-sizing: border-box;">
<div class="method__text" style="box-sizing: border-box;">
<div style="box-sizing: border-box; margin-bottom: 1em;">
<span style="box-sizing: border-box;">RISE</span> Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.</div>
</div>
<div class="method__tip" style="box-sizing: border-box; position: relative;">
</div>
</div>
</li>
<li style="box-sizing: border-box; counter-increment: a 1; font-size: 1.125rem; line-height: 1.334; margin-bottom: 1.125rem; padding: 0.125rem 0px 0.375rem 3rem; position: relative;"><div class="method__content" style="box-sizing: border-box;">
<div class="method__text" style="box-sizing: border-box;">
<div style="box-sizing: border-box; margin-bottom: 1em;">
<span style="box-sizing: border-box;">SHAPE</span> Knock back the dough by gently kneading just 5 times to get the air out. Shape into a smooth oval and sit on a floured baking sheet.</div>
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<div class="method__tip" style="box-sizing: border-box; position: relative;">
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</li>
<li style="box-sizing: border-box; counter-increment: a 1; font-size: 1.125rem; line-height: 1.334; margin-bottom: 1.125rem; padding: 0.125rem 0px 0.375rem 3rem; position: relative;"><div class="method__content" style="box-sizing: border-box;">
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<span style="box-sizing: border-box;">PROVE</span> Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6). Whisk all of the topping ingredients together until smooth. Leave this to rest for 10 minutes. <span style="box-sizing: border-box;"> </span></div>
</div>
<div class="method__tip" style="box-sizing: border-box; position: relative;">
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</div>
</li>
<li style="box-sizing: border-box; counter-increment: a 1; font-size: 1.125rem; line-height: 1.334; margin-bottom: 1.125rem; padding: 0.125rem 0px 0.375rem 3rem; position: relative;"><div class="method__content" style="box-sizing: border-box;">
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<span style="box-sizing: border-box;">BAKE</span> Spread the paste all over the top and sides of your loaf – use a palette knife or your hands. Bake for 35 minutes, until it’s golden brown and crackled and when you tap the base it sounds hollow. Cool on a wire rack. </div>
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</div>
</li>
</ol>
</div>
</div>
<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-26293354395059942292017-12-16T09:30:00.002+00:002017-12-16T09:30:19.234+00:00Almond Roca<div dir="ltr" style="text-align: left;" trbidi="on">
Another Christmas goody made by my mum is a scrummy almond roca. Its a caramel/toffee candy with chopped almonds and chocolate and so easy to make. It might remind you of a couple of different commercial candy bars :) (this recipe is adapted from the internet)<br />
<br />
Makes about 60 3cmx3cm squares<br />
<br />
450g butter<br />
475g granulated sugar<br />
30g light corn syrup (in uk use 25g glucose + 5g water) or 30g golden syrup<br />
90ml water<br />
200g chopped almond slivers<br />
300g dark chocolate<br />
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<br />
Melt butter over heat<br />
Add syrup, water & sugar and cook until turns light golden amber colour (15-20min) careful not to overcook or will be rock hard<br />
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Remove from heat and add in half of the almonds<br />
Pour mixture into a greased baking tray /swiss roll tin / tray bake tin (I use 24x35cm pan)<br />
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Slowly melt the chocolate in bowl over simmering water and then pour evenly over almond/toffee mix - spread with a palet knife and then top with remaining almonds<br />
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Leave to cool before cutting into squares<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-5T1jVCSAKpk/WjTnkdTH0MI/AAAAAAAAEUk/dLLdzUuHNE0Vlby19mlRwVxTAkgak4kNwCKgBGAs/s1600/89AB6E84-E843-4BA6-BC97-91224D4896F3.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1260" data-original-width="1600" height="313" src="https://2.bp.blogspot.com/-5T1jVCSAKpk/WjTnkdTH0MI/AAAAAAAAEUk/dLLdzUuHNE0Vlby19mlRwVxTAkgak4kNwCKgBGAs/s400/89AB6E84-E843-4BA6-BC97-91224D4896F3.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond Rocca</td></tr>
</tbody></table>
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-59284022299015764782017-12-09T15:34:00.002+00:002017-12-09T15:34:39.172+00:00Butter Tarts<div dir="ltr" style="text-align: left;" trbidi="on">
I'm not a mince pie fan at Christmas - not by cup of tea - but a good pastry is in order - and I do love a Butter Tart! My mum's are gorgeous - with or without raisins - switch it up with chopped dates for that sticky toffee feel) - with or without pecans, they just melt in your mouth and are the greatest little tart I know of.<br />
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<a href="https://2.bp.blogspot.com/-z39uHJmrs4g/WiwCc4fmt8I/AAAAAAAAERM/aHNdLrEUFDEz8uqhXVceyXHWq9-Lm30XgCKgBGAs/s1600/99836721-C7E6-4BB7-AA2B-612DFAAC84E5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="572" data-original-width="800" height="228" src="https://2.bp.blogspot.com/-z39uHJmrs4g/WiwCc4fmt8I/AAAAAAAAERM/aHNdLrEUFDEz8uqhXVceyXHWq9-Lm30XgCKgBGAs/s320/99836721-C7E6-4BB7-AA2B-612DFAAC84E5.jpeg" width="320" /></a></div>
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<br />
Makes 18-24 small tarts<br />
<div>
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<div>
1/4 cup unsalted butter</div>
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1 cup light brown sugar</div>
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1/4 cup chopped pecans (or walnuts) </div>
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1 egg (lightly beaten)</div>
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1 cup raisins (or currents or dates)</div>
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Shortcrust/Sweet Pastry Tart cases (pre bought or made) (2packs of pre rolled bought pastry)</div>
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Cream Butter & Sugar until mixed</div>
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Add in the beaten egg until nice and fluffy</div>
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Stir in pecans and Raisins or dates (if using)</div>
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If you don't have pre bought pastry cases, you can make your pastry using your favourite recipe or buy pre made pastry from the supermarket, roll out and cut small circles to line disposable (tin type) tart cases.</div>
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Pour mixture into unbaked pastry tarts and bake at 200degC (180Fan oven; 400degF) for 8minutes then lower the heat to 180degC (160Fan oven; 350degF) and bake for a further 5 minutes or until set and pastry golden (check for soggy bottoms!)<br />
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-56305004119964535292017-12-08T11:07:00.001+00:002017-12-20T10:35:00.016+00:00Christmas Bakes and more<div dir="ltr" style="text-align: left;" trbidi="on">
I love Christmas baking! It comes from a love of eating my mum’s Christmas baking & a love of watching her bake! Every year she’d make dozens and dozens of sweets of all kinds - chocolates, cookies, popcorn, tray bakes you name it she’s made it and we love it! So I’ve continued the tradition adding in my savoury favs too as I’m so far away I don’t always get her treats (though I don’t think I’ve missed a year of her shortbread or popcorn thanks to the post man!<br />
<br />
This year I will be pulling together a selection of recipes handed down from my mum and my sister and those I’ve added as my own ongoing holiday treats. Hope you like!<br />
I tend to start baking about a month ahead. Everything is freezable well maybe not the Yule log.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-dMLzMVGz840/WiLP6T2076I/AAAAAAAAEQM/WS7t7QBy2nQIB3z9Rf7LgCV8MFK80TbDACLcBGAs/s1600/FullSizeRender.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://3.bp.blogspot.com/-dMLzMVGz840/WiLP6T2076I/AAAAAAAAEQM/WS7t7QBy2nQIB3z9Rf7LgCV8MFK80TbDACLcBGAs/s200/FullSizeRender.jpeg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.blogger.com/Christmas%20Treats%20-%20Chewy%20Ginger%20Cookies%20-%20the%20way%20my%20sister%20bakes%20http://girlbakes.blogspot.co.uk/2017/11/chewy-ginger-snapscookies.html" style="text-align: left;" target="_blank">Chewy Ginger Cookies</a></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-KXBnVBBaSGQ/Tya-xcDLqcI/AAAAAAAAA5k/H7fvLUPVEWQ0iGpBjK1fIabQqGw4Af9AACPcBGAYYCw/s1600/IMG_3816.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://3.bp.blogspot.com/-KXBnVBBaSGQ/Tya-xcDLqcI/AAAAAAAAA5k/H7fvLUPVEWQ0iGpBjK1fIabQqGw4Af9AACPcBGAYYCw/s200/IMG_3816.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://girlbakes.blogspot.co.uk/2012/01/almond-raspberry-pavlova-roulade.html" style="text-align: left;" target="_blank">Yule Log</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-NQK89CO1tkM/WBXWZUspKdI/AAAAAAAAEHk/ThxVzyGFNXA0218_In6j3YSKKbB-msHyQCPcBGAYYCw/s1600/IMG_2311.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://4.bp.blogspot.com/-NQK89CO1tkM/WBXWZUspKdI/AAAAAAAAEHk/ThxVzyGFNXA0218_In6j3YSKKbB-msHyQCPcBGAYYCw/s200/IMG_2311.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://girlbakes.blogspot.co.uk/2016/10/scrummy-sausage-rolls.html" style="text-align: left;" target="_blank">Sausage Rolls</a></td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-A0OtDCIdyKM/WDFwgatuUhI/AAAAAAAAEII/KuGXJ6sy0uw3GIpW8TKII4zk99io6TIiwCPcBGAYYCw/s1600/IMG_3724.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="427" data-original-width="640" height="133" src="https://2.bp.blogspot.com/-A0OtDCIdyKM/WDFwgatuUhI/AAAAAAAAEII/KuGXJ6sy0uw3GIpW8TKII4zk99io6TIiwCPcBGAYYCw/s200/IMG_3724.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://girlbakes.blogspot.co.uk/2017/11/mums-christmas-shortbread.html" style="text-align: left;" target="_blank">Mum’s shortbread</a> </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBtGvGMnu0T5AbTwYa5CyH77x_JmhJB9lftQwAP92MrIfNl7jefW6qKS83smJgksCMz1YZH68AAkeRkL7kwFLGSnbhLsqmCVLUyjywsIjZoa5hiuzRE6pOvBAMz71UQb4NW7LlHOURIEr/s1600/89AB6E84-E843-4BA6-BC97-91224D4896F3.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1260" data-original-width="1600" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBtGvGMnu0T5AbTwYa5CyH77x_JmhJB9lftQwAP92MrIfNl7jefW6qKS83smJgksCMz1YZH68AAkeRkL7kwFLGSnbhLsqmCVLUyjywsIjZoa5hiuzRE6pOvBAMz71UQb4NW7LlHOURIEr/s320/89AB6E84-E843-4BA6-BC97-91224D4896F3.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://girlbakes.blogspot.co.uk/2017/12/almond-roca.html?m=1" target="_blank">Almond Roca</a></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-tUeqquqPUTQ/Wjo7DCpF4GI/AAAAAAAAEVw/VsgMIDO7Zz4_lLaYc3nobFQZyaI_NNovACKgBGAs/s1600/99836721-C7E6-4BB7-AA2B-612DFAAC84E5.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="572" data-original-width="800" height="142" src="https://2.bp.blogspot.com/-tUeqquqPUTQ/Wjo7DCpF4GI/AAAAAAAAEVw/VsgMIDO7Zz4_lLaYc3nobFQZyaI_NNovACKgBGAs/s200/99836721-C7E6-4BB7-AA2B-612DFAAC84E5.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://girlbakes.blogspot.co.uk/2017/12/butter-tarts.html?m=1" target="_blank">Butter Tarts</a></td></tr>
</tbody></table>
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<a name='more'></a><br />
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<b>Still to come</b>...<br />
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Florentines<br />
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Chocolate Truffles<br />
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Pavlova Wreath<br />
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Paris Brest<br />
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Caramel Nut popcorn<br />
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<a href="https://photos.google.com/album/AF1QipNcLzjyjFcHSkhm_8Go4d7GY96vpRX89GNsZOz5" target="_blank">Girlbakes Christmas Bakes</a><br />
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-38078362814538318812017-11-27T18:47:00.000+00:002017-12-02T15:58:27.203+00:00Chewy Ginger Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
Ginger cookies, ginger biscuits, ginger chews- whatever you call them, Christmas sweets for me must always include them!<br />
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My sister is in charge of these but as she too is far away I must make my own. I LOVE these frozen - I think it reminds me of sneaking them out of mum’s freezer when I was a kid (or big kid too!)<br />
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I’m not sure of this recipe’s origin/owner but it’s my sister's special baking of them which makes me smile :)<br />
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Makes 35<br />
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300g plain flour<br />
1 tsp bicarbonate of soda<br />
1.5 tsp ground ginger<br />
1/4 tsp ground cinnamon<br />
1/4 tsp ground cardamom (5pods - seeds crushed). Optional<br />
1/4 tsp ground cloves<br />
115g butter<br />
350g caster sugar<br />
1 egg, beaten<br />
4 tbsp black treacle<br />
1 tsp fresh lemon juice<br />
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Preheat oven to 160deg Celsius/325 F / Gas 3. Grease 3-4 baking trays.<br />
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Sift flour, bicarbonate of soda and spices into a small bowl. Set aside.<br />
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With an electric mixer, cream together the butter and 2/3 of sugar.<br />
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Stir in egg, treacle and lemon juice. Add flour mix and stir in thoroughly with a wooden spoon to make a soft dough.<br />
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Roll dough into balls and roll in remaining sugar.<br />
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Bake for 12min until biscuits are just firm to the touch. Transfer the biscuits to a wire rack and leave to cool.<br />
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-50509999024628887822017-11-19T21:22:00.000+00:002017-12-07T10:32:49.381+00:00Mum's Christmas Shortbread<div dir="ltr" style="text-align: left;" trbidi="on">
Christmas baking is a tradition in our family as with many families across the world. Every year my mum would start baking one-two months in advance to fill the freezer with sweet delights! Boxes and containers filled with cookies and chocolates, tray bakes and sweets. My dad would sit and be her official taste tester along the way :) Come Christmas time festive boxes and trays were delivered to friends, her church and every christmas eve we would take a large tray to my Aunt to visit whilst the infamous shaw Yule Log played on the tv.<br />
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The list of treats she would make vary a bit each year but my all-time favourite has to be her shortbread cookies. Not like the traditional Scottish shortbread tablets, but soft, fluffy, sugary, melt in your mouth bundles of happiness topped with a sweet. This may just be the “cornstarch box” recipe ..... delicious recipe and will always be my favourite mum bake!</div>
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<a href="https://4.bp.blogspot.com/-A0OtDCIdyKM/WDFwgatuUhI/AAAAAAAAEH8/X7ZwK2h9_OANlaI0tmQspPM2_-hUx8FyACLcB/s1600/IMG_3724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://4.bp.blogspot.com/-A0OtDCIdyKM/WDFwgatuUhI/AAAAAAAAEH8/X7ZwK2h9_OANlaI0tmQspPM2_-hUx8FyACLcB/s320/IMG_3724.jpg" width="320" /></a></div>
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Makes 20 small cookies. </div>
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1/2 cup cornflour (cornstarch)</div>
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1/2 cup icing sugar</div>
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1 cup self raising (all purpose) flour</div>
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3/4 cup unsalted butter</div>
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Sift together cornflour, sugar & flour into bowl</div>
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With pastry cutter, wooden spoon or your fingertips lightly blend in butter until a soft dough forms</div>
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do not over work</div>
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Shape into balls or use a cookie press to make shapes</div>
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Top each (if you like) with any type of treat - pecan half, gummy treat, glazed cherry, chocolate... up to you</div>
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Bake at 300deg for 15-20 min</div>
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-54969465047045280442016-10-30T11:19:00.000+00:002016-11-20T09:47:20.334+00:00Scrummy Sausage Rolls - easy<div dir="ltr" style="text-align: left;" trbidi="on">
Homemade anything is always tastier - and these sausage rolls are definitely an example of that!<br />
Not only do you know what goes into them - you can jazz them up anyway you like to suit your tastebuds! Better yet - they are soooooo incredibly easy to make - forget about those shop bought ones and start with these - I promise you will never go back!<br />
Influenced by the infamous Ginger Pig rolls, these are simple but oh so very tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_XJQz_-TXumpIPbAvobWEw0AJ5TIuKJthwsTRXy8OUCmQeZtV4TGgnP9kl_LAXj3Fsd9S3ZZnaJzuJ3WYjzhqEmBOw8W24zIpe7DYGu1xYcCmVbm3ZrV6XEZA47S2UL8CjOZrKoQEpZ_/s1600/IMG_2311.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_XJQz_-TXumpIPbAvobWEw0AJ5TIuKJthwsTRXy8OUCmQeZtV4TGgnP9kl_LAXj3Fsd9S3ZZnaJzuJ3WYjzhqEmBOw8W24zIpe7DYGu1xYcCmVbm3ZrV6XEZA47S2UL8CjOZrKoQEpZ_/s320/IMG_2311.jpg" width="320" /></a><i>A tip about this recipe which should hopefully make this even easier for you - do not fret too much over the exact measurements - if you have a 4 leftover sausages then just decrease bread/suet amounts a bit - it's preference not science :) see - so very easy!</i><br />
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<i>Tip 2 - make two batches, cut them into pieces and freeze one batch for an even easier weekend breakfast - especially handy to impress guests too! You can bake from frozen*</i><br />
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<i>Tips 3 - make smaller versions for afternoon tea bite sized happiness</i><br />
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Prep Time: 10min plus Baking time 50min<br />
Total Time: 1hour<br />
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<b>Ingredients<i>- makes 4 good sized breakfast sausage rolls </i></b><br />
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6 (400g) good quality sausages/sausage meat - whatever brand/flavour you like (I like Cumberland)<br />
80g breadcrumbs<br />
150g shredded suet (veggie or beef - having a box of Atora in you pantry - lasts ages & work well)<br />
1 tbsp fresh herbs (thyme and/or sage)<br />
1 tsp salt<br />
1 tsp ground pepper<br />
<i>(you can also add a bit of chutney or mustard to your mixture - to customise it to your tastes - just be careful not to make it too dry or too wet a mixture)</i><br />
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1 pack puff pastry 320g (pre rolled easiest)- keep in fridge until ready to use<br />
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1 egg<br />
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<b>Equipment</b><br />
Bowls, pastry brush, knife, baking tray (deep size not flat), baking paper/silicon<br />
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<b>Method</b><br />
1. Preheat oven to 200deg (180deg fan)<br />
2. In bowl, place sausage meat (squeeze out of cases if using made sausages & discard cases)<br />
3. Add salt, pepper, herbs, breadcrumbs & suet and mix well with your hands<br />
4. Roll out mix into large sausage shape<br />
5. Take out pre rolled pastry (if not using pre-rolled, roll out pastry to about 30cm x 20 cm (or big enough to wrap up the sausage<br />
6. Once rolled, place the mixture in sausage shape in middle of pastry lengthwise and wrap over pastry to fully cover sausage<br />
7. Cut off excess pastry at ends (unless of course you like extra pastry :)) Cut in half, then cut each half into half again - or whatever sizes you want<br />
8. Place on lined tray (make sure your tray deep enough sized not flat otherwise suet/fat from rolls will drip out and mess up your oven!)<br />
9. Break egg into a bowl and lightly mix then brush all over the pastry top and sides. Add three or four thyme leaves if you have any left - just to look pretty and add another hit of herb!<br />
10. Bake in pre heated oven for 50min or until nice and golden brown. * if baking from frozen I still bake for about 50min (not sure why it doesn't take longer for me).<br />
11. Take out of oven and place immediately on paper towel or write rack to cool for 5min<br />
* you will see a lot of grease in the pan (hence using a deep tray) this is good - it shows you will have nice juicy sausage rolls rather than dry<br />
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Serve with ketchup, chilli jam, mustard, brown sauce or eat on its own.<br />
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-67390796615567535872016-10-29T11:23:00.000+01:002016-10-30T11:23:19.757+00:00Rhubarb Crumble Cake - just like mum made<div dir="ltr" style="text-align: left;" trbidi="on">
I love rhubarb. I love it so much. It reminds me of summer. This recipe reminds me of my childhood.<br />
This is a lovely sponge cake with gooey rhubarb mixture and a crunchy nutty sugar spice topping!<br />
Replace the cinnamon with cardamon for a fresh and different taste.<br />
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<b>Ingredients</b><br />
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250g <span style="color: #cccccc;">(1cup) </span>milk<br />
1 tsp lemon juice<br />
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115g <span style="color: #cccccc;">(1/2 cup) </span> butter<br />
330g <span style="color: #cccccc;">(1.5cups)</span> brown sugar<br />
1 egg<br />
1 tsp vanilla paste (or extract if you don't have)<br />
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255g <span style="color: #cccccc;">(2 cups)</span> sifted self raising flour (all purpose flour)<br />
1/4 tsp salt<br />
1 tsp bicarbonate of soda <span style="color: #cccccc;">(baking soda)</span><br />
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200g <span style="color: #cccccc;">(2 cups)</span> chopped rhubarb (raw) (2cm pieces)<br />
30g <span style="color: #cccccc;">(1/4 cup</span> <span style="color: #cccccc;">)</span>walnuts (roughly chopped)<br />
100g <span style="color: #cccccc;">(1/2 cup )</span><span style="color: #999999;"> </span>white granulated sugar (golden if you have it!)<br />
1 tsp cinnamon (or ground cardamom if you fancy something different)<br />
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Serve on own or with cream or ice cream<br />
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<b>Method</b><br />
Heat oven to 180C (170C fan)<span style="color: #cccccc;"> (350 f)</span><br />
Measure out milk and add lemon juice. Set aside.<br />
Butter and line a tin (9x13cm)<br />
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Cream together butter & brown sugar with mixer if you have (3-4minutes until nice and fluffy)<br />
Slowly add in the egg & vanilla<br />
In a separate bowl sift flour, salt & soda together<br />
Turn down mixer to lowest speed and add 1/3 of flour mix to creamed mixture followed by a 1/3 of the milk/lemon - alternate flour / milk until just incorporated<br />
Turn off mixture and stir in rhubarb pieces<br />
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Pour mix into prepared tin<br />
in a bowl mix the sugar, spice and chopped walnuts<br />
Sprinkle evenly on top of the cake mix<br />
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Bake for 30-40 min -until cake is golden and just coming away from the sides - test with a skewer to ensure baked through.<br />
Serve on it's own, hot or cold, add cream or ice cream should you wish<br />
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-53123227297527375502016-10-29T11:20:00.000+01:002016-10-30T11:22:08.348+00:00Raspberry Swirl Cheesecake Brownie Tray bake or Bites<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">We were walking through our local market one day and scoping out all of the treats along the way. We saw a cheesecake and I thought, mmmm I haven't made one of those in a while. Then I saw some brownies and thought mmmm brownies. Then it was decided. A chocolate brownie based cheesecake was well in order!</span></div>
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And so it was made. Well many times in fact over the last month in different guises. A cake as a cheesecake would be expected (20" round cake tin), then it was a tray bake for our MacMillan Coffee Morning fundraiser sale, then my niece's 7th birthday afternoon tea girlie treats, and then the leftovers </div>
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morphed into yet another tray bake (this time with Oreos instead of brownies as a base).</div>
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So what I'm saying is - if you need something tailored for special treat - this is the one to make! And it is so simples!</div>
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Here is a guide to make a tray bake (and then I will give tips at the end for other versions)</div>
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<b>Brownie Base: </b></div>
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160g golden caster sugar (can use white however the golden makes it more caramelly)</div>
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210g light brown sugar</div>
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4 heaping tablespoons cocoa</div>
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200g plain flour</div>
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4 large eggs</div>
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200g unsalted butter (cut into cubes)</div>
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100g milk chocolate</div>
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200g dark chocolate (70%+ solids) </div>
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1tsp vanilla paste (or essence or extract if you don't have)</div>
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1/2 tsp salt</div>
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Preheat oven to 160deg fan oven (180 non fan). Line a large brownie tin with greaseproof baking paper. </div>
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Break all of the chocolate up and place in a large pan with the cubed butter on a low heat and stir until melted, stir in the sugars and then take off the heat. </div>
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Mix in the eggs and vanilla.</div>
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Sift the flour, cocoa, salt together into the chocolate mixture and fold together.</div>
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Pour into your lined brownie tin (you don't want to fill more than 1/4- 1/2full as you will be adding the cheesecake mixture on top once baked and risen so.... depending on the size of your tray you might get to make two batches of brownies :) or line cupcake tin with strips of paper and use up the remaining mix.</div>
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Bake for about 20-25minutes or until a skewer comes out clean when tested. (15-18min if in cupcake tins)</div>
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Remove from oven and using a glass tumbler, gently press down all over the brownie evenly to create a flatter base. (optional - I had to as I had a thinner pan.)</div>
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Allow to cool completely in the tin.</div>
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<b>Cheesecake Topping</b></div>
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This is where you can get creative. You can add any flavour into your cheesecake mix to make it to suit your cravings. Here is a raspberry swirl recipe but leave out the fresh fruit and jam and add in anything else - like a couple of tablespoons of baileys or melted chocolate (this is where you use your instincts - just don't add too much to make the mixture too runny.</div>
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300g cream cheese </div>
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50g icing sugar</div>
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1 vanilla pod (seeds scraped out)</div>
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150g double cream (whipped)</div>
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200g raspberry jam</div>
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fresh raspberries</div>
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In a bowl add the cream cheese and vanilla seeds and jam --- stir lightly to break it up.</div>
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In another bowl Whip the double cream with the icing sugar until it forms soft peaks. </div>
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Carefully fold the whipped cream mixture into the cheese mixture and add fresh fruit.</div>
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<b>Assembly</b></div>
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Spread the cheesecake topping on top of your cooled brownie base and the put in fridge to set. Take out 10min prior to serving and cut into squares.</div>
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-46961498210364499852012-12-31T20:36:00.003+00:002013-09-24T22:48:11.298+01:00Bestest Chocolate Cake ever!<div dir="ltr" style="text-align: left;" trbidi="on">
This chocolate cake has probably got to be my favourite chocolate cake ever. There are no surprises, no special techniques or ingredients either. No bells no whistles to be seen. A chocolate cake with a difference. It is amazing without adding anything else to an already simple recipe. Sometimes you need a simple chocolate cake to hit the spot and this one does it time and time again.<br />
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Most ingredients can be found in your pantry already - it takes a few minutes to whip up and voila. A moist and light chocolate cake to satisfy your most wicked cravings.<br />
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All credit for this cake recipe goes to a lovely lady I once worked with in Canadia - Darlene - she made it, I now tweak it every once in a while (a bit of coffee or cardamon added) or a little frosting - Now I said it needs nothing added, no icing, no sprinkles no fondant no sparks - but if you are someone who likes bling or wants to spend a few minutes more in the kitchen I suggest adding a nice fluffy toffee frosting to add a little caramel to the table. mmmm mmmmm (link to recipe follows)<br />
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Ingredients (use either cups or grams - don't mix measurements!)<br />
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2cups (450g) white sugar (caster)<br />
1/2cup (165ml) vegetable oil<br />
2 eggs<br />
2tsp vanilla extract<br />
2 2/3 cups (340g) plain flour<br />
2tsp baking powder<br />
2tsp baking soda (bicarb soda)<br />
1tsp salt<br />
2/3c (165g) cocoa powder<br />
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2cups (450ml) boiling water</div>
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Pre heat oven to 325deg F (160deg C fan oven) </div>
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Grease a 8 x 12" pan </div>
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In a large mixing bowl beat the sugar, oil, eggs and vanilla together (for at least 4minutes).</div>
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In a separate bowl dissolve the cocoa in the boiling water mixing to ensure no lumps.</div>
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Then add the cocoa mixture to the beaten sugar and egg mixture and mix.</div>
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Sift in the flour, baking powder, baking soda and salt into the mixture and fold together. It will be quite runny but all is good.</div>
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<a href="http://2.bp.blogspot.com/-_nSD7vJr-6k/UOHfrclos1I/AAAAAAAACS4/I41daamU6n4/s1600/IMG_8351.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-_nSD7vJr-6k/UOHfrclos1I/AAAAAAAACS4/I41daamU6n4/s200/IMG_8351.JPG" width="200" /></a>Bake in centre of oven for 35minutes or until skewer comes out clean when tested.</div>
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Do let cool before eating - at least a bit - it cuts beautifully and keeps nice and moist!</div>
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See - easy as that!<br />
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Sprinkle fresh ground green cardamon on top and add more to an orange flavoured buttercream..... Oh ya!<br />
Or instead of 2c water add 1c water 1c coffee for a rich taste<br />
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NOW... although I said it doesn't need icing (which I really don't think it does..) I do love a little caramel on top. Here is a <a href="http://www.blogger.com/blogger.g?blogID=4324866621306073579#allposts">frosting recipe</a> in case you are after a little extra bling!<br />
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<i>*I have tried to make cupcakes from this recipe but they don't seem to work that great - but if you do try and it works - let me know!!! :) </i></div>
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-11782234770770377642012-09-07T19:38:00.004+01:002012-09-07T19:38:45.840+01:00Scrummy Banana Bread with Maple Syrup and Pecans oh and a little chocolate too<div dir="ltr" style="text-align: left;" trbidi="on">
As kids we made banana bread every chance we could get - I remember my baby brother even made it (well he wasn't a baby but he was quite young indeed). Then in college it was the one thing that my flatmates (boys) made! And when I was living in Honduras we would stop every between our dives at Fish Quays for fish burgers (and the famous banana cake!) Oh I can taste it now!<br />
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It was always and still is one absolute favourite and so very very moorish especially with a little toasted pecans and chocolate added to it of course!<br />
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So over the years the recipes have been quite the same (for me anyway) bananas of course..... nuts of some sort (walnuts or pecans) and chocolate chips or chunks was and is a must! :)<br />
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So after coming across the lovely Joanne Wheatley's recipe (Winner of Series 2 GBBOI couldn't resist trying and tweaking to put my spin on it all and now I have made it over and over for friends, family, summer fetes..... I tell you it is definitely one of the best base recipes I have come across for banana bread - so go on.... go get her book <a href="http://www.amazon.co.uk/A-Passion-Baking-Jo-Wheatley/dp/1780338562">A Passion for Baking </a>and adapt as you wish (or not as it is perfect the way it is too!)<br />
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Ingredients for my tweaked version - makes 4 mini loaves or one large loaf (in long bread tin)<br />
100g demerara sugar (I think this is the secret ingredient!!)<br />
150g soft light brown sugar<br />
2 large eggs<br />
2 brown or almost brown bananas<br />
280g plain flour<br />
2tsp baking powder<br />
140g unsalted butter melted<br />
2tsp cinnamon (optional)<br />
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100g toasted pecans or walnuts (up to you)</div>
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100g bag of chocolate chips or chunks of baking chocolate (dark/milk your choice)</div>
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2 tablespoons of maple syrup (optional but oh does it taste delish!)</div>
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Preheat oven to 150degreeC fan oven (170degC convec/325degF)</div>
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Line your tin(s) with grease proof paper or spray with quick release spray.</div>
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Melt your butter over low heat and set aside to cool while you make the mix.</div>
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Whisk both sugars with the eggs until combined. Mash the bananas up and add to the mixture.</div>
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Sift the flour and baking powder together into the mix and carefully fold until all ingredients are combined (don't over mix)</div>
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Add the butter (don't worry too much if hasn't cooled completely). Stir until combined.</div>
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Stir in your toasted pecans or walnuts, chocolate chips or chunks, cinnamon and 1 tbsp of maple syrup.</div>
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On the top of the mixture drizzle the remaining maple syrup on top and bake in oven for about 1 hour. Check after 40 minutes with a wooden skewer to see how it is doing in case your oven is hotter than mine or if you are making smaller versions they will take less time to bake.</div>
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Once wooden skewer comes out clean remove from oven and allow to cool (if you can!)</div>
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<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-21897957859866221102012-09-02T12:42:00.000+01:002012-09-02T12:42:16.161+01:00Oi Vey! There's a first time for everything - This week it's BAGELS!<div dir="ltr" style="text-align: left;" trbidi="on">
I grew up on New York style bagels not knowing there was anything different until I met my other half. He uses his Jewish roots to be the man of all knowledge when it comes to bagels - First of all it's BAY Gels not Bah gels. Then apparently you do NOT under any circumstances toast them nor do you fill them with anything other than smoked salmon and cream cheese. Bagel should be made never on a Saturday and not by a non Jewish lady. And finally they should never be flavoured - a bagel is plain.... I will under every circumstance disagree with him on every single point as there are so very many wonderful wonderful ways to eat bagels no matter how you pronounce it!<br />
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So week 2 on the wonderful Great British Bakeoff the signature bake was BAGELS! Horray. Finally I can have a go at making them - and with it being on the show I was given the go ahead! not that I needed it of course!<br />
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So my favourite bagels at the moment are Cinnamon and Raisin, toasted with a little butter. mmmmm the smells and the flavours for breakfast are just lovely. Of course I had to make plain ones as well just for the nod!<br />
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I didn't do so well at this round of bagels but it is my GBBO challenge just like everyone else on the show so I can't do anything but keep trying and sharing here tips on what NOT to do! :<br />
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I used a basic recipe I found <a href="http://video.about.com/kosherfood/How-to-Make-Kosher-Bagels.htm">online</a> to make Kosher Bagels. This made me 12 quite small bagels so tip one - don't expect too many and don't make them small (they just are not the same!)<br />
Tip two - don't speak on the phone when you are putting together ingredients or you might miss something out. I forgot the sugar d'oh. They still tasted nice however perhaps that is why I only got 12 small bagels...??<br />
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<br />
<b>Plain Bagels</b><br />
1 package active dry yeast (7g)<br />
1.5 cups lukewarm water<br />
3 tablespoons of sugar<br />
1 tablespoon of salt (yes a tablespoon - important to use amounts of salt in bread recipes that are stated!)<br />
4 cups self raising flour<br />
<b>Cinnamon and Raisin Bagels</b><br />
add 2 tsp ground cinnamon to the flour mixture<br />
and 1/4 cup of raisins at the very end before kneading<br />
<br />
To make:<br />
<b>Dough</b><br />
Measure out the water into a bowl. Add the yeast and the sugar to the lukewarm water and allow it to grow for at least 10min.<br />
<br />
In a separate bowl combine the flour and salt. (and cinnamon if using)<br />
<br />
After the yeast has activated add it to the flour mixture , add your raisins if using and knead until soft and smooth like a baby's bottom! It will take a while. Good for the arms! :)<br />
<br />
Tip - after kneading for a bit, if dough is still too sticky add a little flour. If too stiff, wet your fingertips with water (just a little little) and continue kneading.<br />
<br />
Place the dough into a clean bowl, cover with a damp tea towel or cling film and leave to rise in a warm place for about 20minutes or until doubles in side.<br />
<br />
Tip - if you have a proving mode on your oven do use it but make sure you don't use the preset bread mode which will BAKE your dough - d'oh!<br />
<b><br /></b>
<b>Roll</b><br />
Once proven, punch the air out and then the fun of bagel shaping begins.<br />
<br />
On a clean and lightly floured surface roll out the dough and cut into equal rectangles (1" thick, 4x6" pieces). Roll each piece into 1/2" thick logs and with wet hands (again just wet not soaking), seal the ends of the bagels to form a circle. Wet hands important and a good seal is as well otherwise they will fall apart when boiling.<br />
<br />
Preheat oven to 190deg Celcius (fan oven)<br />
<br />
<b>Boil</b><br />
Fill a large pot with water and bring to boil, then turn heat down. You don't want it rolling boiling.<br />
<br />
Place the bagels carefully in the water (depending on size depends on how many you put in)<br />
<br />
Boil on one side for 3 minutes and then using a slotted spoon turn over and boil on other side for another 3 minutes.<br />
<br />
Once done drain on paper towel.<br />
<br />
<b>Bake</b><br />
On a greased/lined baking tray place bagels with space in between each. Bake for 40-45 minutes or until golden brown.<br />
<br />
<b>Serve</b><br />
You decide! Jewish or not it is all about what you love!<br />
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<br />
<br />
I will endevour to make many more of these and update this blog with more tips and tricks as they come!<br />
<br />
<br /></div>
<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com1tag:blogger.com,1999:blog-4324866621306073579.post-53684797961631134212012-08-21T22:03:00.001+01:002012-08-21T22:03:03.479+01:00It's what's inside that counts! GBBO series 3 now on and the challenge begins<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://www.bbc.co.uk/programmes/b013pqnm">The Great British Bakeoff </a>(GBBO) Series 3 has started! Great way to start the summer in London! I can't believe a year has passed since Jo & Holly starred in Series 2 and Edd and Ruth in Series 1 two years before! What inspiration these 4 have given me over this time! I have even had the chance to meet Jo & Ruth and trial out so many of their delights. I imagine this year will have more creative things to add to the recipe collection!! Can't wait!<br />
Will it be Cathryn (I LOVED her cupcake inside her cake!) or Ryan or James or John? Sadly Natasha left in week one but the baking must go on!<br />
<br />
So .... the sun is out and the oven is on - yes, should be outside but with the tempting ideas and talented stars on this year's programme, how can one not run off to create something exciting.<br />
And that is what I have tried.....<br />
<br />
<u>Episode 1 - all about CAKE</u> - and although I thought I would give each week's blind test a go but to choose over a Rum Baba (not a rum fan!) and the Cake inside a cake cake - well -I do like a challenge and to get a cake pattern right on the inside - my challenge was set - it was just my chance to try out something I have wanted to do for ages!<br />
<br />
<b>A spotty cake! On the Inside!</b><br />
<br />
A little bit of chocolate, a lot of orange and some fancy colouring and I came up with this for my lovely friend's birthday! Still some tweaking to do to find the best recipe so that the batter is the right consistency, some trials with times and some thoughts on decorations but I thought for first time - not so bad! What do you think!!?? I will practice more and update here (if I didn't blog about the first attempt I would get so incredibly behind!!!)<br />
<br />
how to make dots inside a cake (cupcakes in this instance!)<br />
<br />
Find a cake batter you like - that is thick and not runny! I used a double batch of my <a href="http://girlbakes.blogspot.co.uk/2011/09/chocolate-orange-cupcakes.html">Chocolate Orange cupcake recipe </a>but didn't add the cocoa until I separated the batter into three. (I am going to test again with a different recipe because I think this is a little runny and wasn't 100% about it - but it will just keep you coming back for more to see future attempts! Watch this space!<br />
<br />
once you have a recipe you like, split it into 3 (1/2-3/4c x 2 and the rest for the main colour - colour each whatever your little heart desires! For this version I made shades of brown:<br />
1 . a very dark chocolate colour (which I added the cocoa into as well as some dark brown paste colour and a bit of black colour);<br />
2. I mixed a little bit of the dark colour mixed batter with one of the plain batters and that made a nice light/med brown colour<br />
3. For the main colour I added a bit of ivory colour paste to the last largest bowl of batter<br />
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<br />
Place each coloured batter into a separate disposable piping bag (you can use a plastic sandwich bag for each and cut a small hole in the corner - but it isn't so easy to control)<br />
<br />
Pipe a small amount of your main colour into the bottom of each cupcake case.<br />
Then pipe a thin dot of the darkest colour in two places on top of the main batter.<br />
Add a thick but smaller sized dot of the med colour on top of the darkest colour and then top off each dot with another thin dot of the darkest colour.<br />
<br />
That was wordy! But this is what it can look like<br />
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<br />
Pipe on and around the dots with another thin layer of the main colour and repeat the dots (try to put the dots in the opposite place to the first layer - if you can remember!)<br />
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<br />
Then top off again with the rest of the main colour. You should get 12 cakes like this.<br />
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<br />
<br />
Bake for about 15min on 160deg celcius (fan oven) but check to make sure it is baked completely when a cake skewer is placed inside and comes out clean. I couldn't wait to try later so had to see if they turned out before decorating!!! not bad.... not the best but.... not bad! Can't wait to try again<br />
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<br />
<br />
then you put a little decoration on top and wait for your friends to find the surprise themselves!<br />
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<br />
<br />
<br />
<br />
More testing of this<br />
Some <a href="http://www.bbc.co.uk/food/recipes/rum_babas_served_with_48561">Rum Babas</a> to try<br />
<div style="text-align: left;">
and </div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 10px;"></span></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, sans-serif;">Cathryn's </span><a href="http://www.bbc.co.uk/food/recipes/apple_hazelnut_and_37011" style="color: #386737; font-family: 'Helvetica Neue', Arial, sans-serif; line-height: 1.2em; text-decoration: none;">Apple, hazelnut and Calvados upside down cake</a><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, sans-serif;"> is a definite future dessert! </span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Next week is BREAD! </b>Paul Hollywood's game. What does he have in store for the</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">bakers???!!!</span></div>
<br />
<br />
<div style="text-align: left;">
<br /></div>
(Ok I am late with the blog so we already know but it's a long weekend for me so a plait or a bagel or a flatbread.... we will see!)<br />
<br />
HAPPY BAKING!<br />
<br />
<br /></div>
<div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-15158442596200351822012-06-04T21:18:00.003+01:002012-06-04T21:18:50.870+01:00Salted Caramel Frosting/Ganache<div dir="ltr" style="text-align: left;" trbidi="on">
I have looked and looked and looked for a caramel frosting that tastes as it sounds and I found this salted caramel ganache from Pierre Herme when experimenting with his macaroons! I tweaked it a bit to include things in my fridge and things that can be found in the supermarket.<br />
<br />
It takes a little time (only a little) but it can't be rushed and believe me it is definitely well worth the waiting time. So best to make this before you make your cake especially if you want to eat it quick!<br />
<br />
300g golden caster sugar (you can use plain if you don't have golden)<br />
<span class="Apple-style-span">335g double cream (or whipping cream or </span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">Crème fraîche</span><span class="Apple-style-span">)</span><br />
65g lightly salted butter<br />
plus<br />
290g softened lightly softened butter<br />
<br />
<br />
Find yourself a nice heavy bottomed pan. Bring the cream to the boil. Do watch it closely! There is nothing worse than burnt milk on a pan nor the mess it makes on you hob!!<br />
<br />
Slowly add a couple of tablespoons of the sugar at a time allowing it to dissolve each time before adding more creating your syrup.<br />
<br />
Once all of the sugar has been added and dissolved, allow it to caramelise - this takes a while (10-15min) don't let it burn! It will be a very dark amber colour when it is ready.<br />
<br />
Take the pan off the heat and add the 65g of butter. Stir quickly to mix it in without splitting. CAUTION <br />
The syrup you have made is ridiculously hot. Resist the temptation to taste and be very careful when stirring in the butter.<br />
<br />
Place the pan back on a low heat and continue heating until the cream reaches 108<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 16px;">°C. </span>Candy thermometers are very handy when making caramel!!<br />
<br />
Pour the mixture into a shallow dish, place cling film over top and put in fridge until cool. (I did cheat when I last made this and put it in the freezer to speed up the cooling process - I had to catch a train and only had limited time!) Careful if you do this that you don't leave it in too long - 5-10minutes is probably safest time otherwise adding it to the butter will be ever so difficult!<br />
<br />
Beat the 290g butter for 8-10minutes until light and fluffy. Once you are confident that your caramel is cool you can add it to your beaten butter. (If you don't let it cool it will melt your butter and you won't have the fluffy buttercream frosting you had hoped for!)<br />
<br />
You can add a little sea salt if you want a saltier taste or if you didn't have salted butter. Just a little at a time and mix well before tasting and adding more.<br />
<br />
Now you have a lovely frosting or ganache for any cake, cupcake or macaroon.<br />
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<br />
<br />
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<br /></div><div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-83060932048245828832012-05-14T19:18:00.000+01:002012-05-14T19:18:05.848+01:00The History of Aprons<div dir="ltr" style="text-align: left;" trbidi="on">
My mum forwarded me this little ditty today and I thought this would be a good place to share it with you wonderful bakers (and bakers to be!)<br />
<br />
<i>Let's make sure we keep aprons alive and well and filled with memories and everything else!</i><br />
<a href="http://1.bp.blogspot.com/-Tt27jqMHnaQ/T7FIMokYHJI/AAAAAAAACJ4/9hVpQYmPUO8/s1600/Apron2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-Tt27jqMHnaQ/T7FIMokYHJI/AAAAAAAACJ4/9hVpQYmPUO8/s200/Apron2.jpg" width="156" /></a><br />
<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;"></span><br />
<div align="center" style="text-align: center;">
I don't think our kids know what an apron is.<br />
The principal use of Grandma's apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons used less material. But along with that, it served as a potholder for removing<br />
hot pans from the oven<br />
<br />
<br />
It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.</div>
<div align="center" style="text-align: center;">
<span style="font-family: 'Times New Roman';"><br /></span>From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.</div>
<div align="center" style="text-align: center;">
<span style="font-family: 'Times New Roman';"><br /></span>When company came, those aprons were ideal hiding places for shy kids..</div>
<div align="center" style="text-align: center;">
<span style="font-family: 'Times New Roman';"><br /></span>And when the weather was cold Grandma wrapped it around her arms.</div>
<div align="center" style="text-align: center;">
<span style="font-family: 'Times New Roman';"><br /></span>Those big old aprons wiped many a perspiring brow,<br />
bent over the hot wood stove.</div>
<div align="center" style="text-align: center;">
<span style="font-family: 'Times New Roman';"><br /></span>Chips and kindling wood were brought into the kitchen in that apron.</div>
<div align="center" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoihNXcUPdVyPYK8cfcewJGAUzVwLnB6UTtjyjOyR9Y2xjEFGbiIOtvAwV2Oq8Xvb9XVdCjYHoJ2U6vTsmyLw841cpaEuou4pQJn72AyvGQn7diQiNSGll4lIv4FlfpKAX0hhS9G9X2uX_/s1600/Apron.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoihNXcUPdVyPYK8cfcewJGAUzVwLnB6UTtjyjOyR9Y2xjEFGbiIOtvAwV2Oq8Xvb9XVdCjYHoJ2U6vTsmyLw841cpaEuou4pQJn72AyvGQn7diQiNSGll4lIv4FlfpKAX0hhS9G9X2uX_/s200/Apron.jpg" width="130" /></a><span style="font-family: 'Times New Roman';"><br /></span>From the garden, it carried all sorts of vegetables.<br />
After the peas had been shelled, it carried out the hulls.</div>
<div align="center" style="text-align: center;">
<span style="font-family: 'Times New Roman';"><br /></span>In the fall, the apron was used to bring in apples that had fallen from the trees.</div>
<div align="center" style="text-align: center;">
<span style="font-family: 'Times New Roman';"><br /></span>When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.</div>
<div align="center" style="text-align: center;">
<span style="font-family: 'Times New Roman';"><br /></span>When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folk knew it was time to come in from the fields to dinner.<br />
<br />
It will be a long time before someone invents something that will replace that 'old-time apron' that served so many purposes.</div>
<div align="center" style="text-align: center;">
<br /></div>
<div align="center" style="text-align: center;">
<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">If you don't have an apron - check out these lovelies </span></div>
<div align="center" style="text-align: center;">
<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;"></span><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;"> </span><a href="http://2.bp.blogspot.com/-B8E0VFdNBzQ/T7FJui3KlBI/AAAAAAAACKc/3QSTen8azsc/s1600/apron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-B8E0VFdNBzQ/T7FJui3KlBI/AAAAAAAACKc/3QSTen8azsc/s200/apron.jpg" width="134" /></a></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">Make your own! My mum & sister made me a lovely xmas apron this year!<span id="goog_1413505303"></span><span id="goog_1413505304"></span></span></div>
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<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;"></span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;"></span><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">Or buy one of these cuties - so many to choose from</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bF2EbWg-sYo/T7FLJrhV82I/AAAAAAAACK0/hiZVRvBqKdc/s1600/ApronAnthropologie.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-bF2EbWg-sYo/T7FLJrhV82I/AAAAAAAACK0/hiZVRvBqKdc/s200/ApronAnthropologie.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.anthropologie.eu/en/uk/aprons/trousseau-apron/invt/7532601480068/&colour=Light%20Grey">Gorgeous Dress Styles</a></td></tr>
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<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;"></span><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;">
</span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8mLVlKzPpDg/T7FINLOw_iI/AAAAAAAACKE/uY9V2brAn5I/s1600/ApronAnchor.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/-8mLVlKzPpDg/T7FINLOw_iI/AAAAAAAACKE/uY9V2brAn5I/s200/ApronAnchor.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.amysgifts.co.uk/gifts-info.php?products_id=1574&osCsid=388eb92fa4a244422408e1a08756991a">Anchor dress style</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Vq0xLl9ysZo/T7FIN0wBHdI/AAAAAAAACKI/cyrJkx97i5o/s1600/peggy.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-Vq0xLl9ysZo/T7FIN0wBHdI/AAAAAAAACKI/cyrJkx97i5o/s200/peggy.jpg" width="116" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"> <a href="http://www.peggyporschen.com/shop/products/Peggy%27s-Pinnies.html">dotty pinnies</a></span></span></td></tr>
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</div><div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com1tag:blogger.com,1999:blog-4324866621306073579.post-57504682204165685932012-04-25T22:08:00.001+01:002012-04-25T22:15:59.797+01:00Chocolate Chip & Nut Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
Can you ever go wrong with a gooey chocolate chip cookie? Really? I have made many different versions and I think only one recipe didn't turn out too nice (but was still edible of course!) Here is a tweak to my <a href="http://www.blogger.com/blogger.g?blogID=4324866621306073579#editor/target=post;postID=3687201945153871990">Triple Chocolate Gooey Cookies </a>from a few months ago -this time add your favourite nut or omit the cocoa - mix up a batch - I always do!<br />
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These are gooey indeed - almost like brownies as soon as they come out of the oven but then they crisp up just enough after they cool. Problem is, they are so easy and quick to make that it is too easy to make dozens and even easier to eat them all in one sitting! (so lucky people at work get to feast!)<br />
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<a href="http://3.bp.blogspot.com/-B9HcZ_DycZY/T5hmGcjYz0I/AAAAAAAACJo/eaZ0AIfD6w8/s1600/IMG_8011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-B9HcZ_DycZY/T5hmGcjYz0I/AAAAAAAACJo/eaZ0AIfD6w8/s320/IMG_8011.JPG" width="320" /></a></div>
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I love chocolate chip macadamia nut cookies (yum yum - dark or milk chocolate chips but you could substitute for white too). Mr girlbakes likes chocolate chocolate chip hazelnut, so, to suit us both, I split the mixture in half and add a tablespoon or so of cocoa to one and leave the other. Then add preferred nut for the day and voila. Everyone is happy! :)<br />
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What you need:<br />
150g (golden) caster sugar (doesn't have to be golden but I love the flavour)<br />
200g soft dark brown sugar<br />
175g butter (softened)<br />
2 eggs (room temperature)<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 tbsp vanilla<br />
250g flour (plain not self raising)<br />
200g chocolate chips (whatever kind you fancy)<br />
2 tablespoons of good quality cocoa (if you want chocolate chocolate chip)<br />
100g roughly chopped nuts (your favourite or don't add - up to you)<br />
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Preheat fan oven to 150<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;">° </span>C or 170<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;">° </span>C non fan.<br />
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Beat the sugars and butter together until light, creamy and fluffy (about 3 minutes at least if using an electric mixer - longer if you are giving your arms a workout). Then slowly add the eggs and beat until well mixed.<br />
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Sift the flour, salt and baking soda (and cocoa if adding) and mix completely into the butter and egg mixture. It might get a bit much for your electric mixer so you may have to mix by hand. It only just needs to come together so shouldn't take too long.<br />
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Crush the nuts with a pestle and mortar or in a bag and use a rolling pin to smash up a bit. Leave the nuts whole if you can handle it! I LOVE huge pieces of macadamia nuts - it feels like I hit the jackpot every time! :)<br />
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Stir in the chocolate chips and nuts of your choice.<br />
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<a href="http://2.bp.blogspot.com/-5McX05Yo-0U/T5hlTFCRQGI/AAAAAAAACJQ/XWe39o_o7DA/s1600/IMG_7944.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-5McX05Yo-0U/T5hlTFCRQGI/AAAAAAAACJQ/XWe39o_o7DA/s200/IMG_7944.JPG" width="200" /></a></div>
<a href="http://2.bp.blogspot.com/-4PSTOwYiRXU/T5hlad6cT7I/AAAAAAAACJY/Hkkhmp2zVE8/s1600/IMG_7945.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-4PSTOwYiRXU/T5hlad6cT7I/AAAAAAAACJY/Hkkhmp2zVE8/s200/IMG_7945.JPG" width="200" /></a>Using a tablespoon or an ice cream scoop (depending on how large you want your cookies to be) and place on a lined baking sheet leaving enough space in-between each to allow for them spreading when they cook. They don't have to be perfect balls as the butter allows them to spread quite nicely on their own. Rustic always looks a bit nicer :)<br />
Makes about 24 large cookies or about 36 medium ones.<br />
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<a href="http://1.bp.blogspot.com/-MFZOYwANfIE/T5hlIDGK6PI/AAAAAAAACJI/vAS5Xw5VqWk/s1600/IMG_7957.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-MFZOYwANfIE/T5hlIDGK6PI/AAAAAAAACJI/vAS5Xw5VqWk/s200/IMG_7957.JPG" width="200" /></a>Bake in preheated oven for 12-16minutes depending on size. They will be gooey when they finish due to the chocolate chips anyway.<br />
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Leave to cool on the tray for at least 5 minutes (or else they will just fall apart if you try to move them sooner). Move to a wire rack to cool fully if you can resist them that long!<br />
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I must say - they are perfect BIG cookies but just as nice as smaller ones too. Mix em up then be ready to fight over them!<br />
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<i>The Guardian have just posted a blog today about how to make the <a href="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/apr/25/how-to-cook-perfect-chocolate-chip-cookies">Perfect chocolate chip cookie</a>. It's not that far off :) It's all preference of course and adding your own little extras always as you like it always makes for a happy cookie monster!</i><br />
<i><br /></i></div><div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-76744876455617923762012-03-31T21:37:00.000+01:002012-03-31T10:29:55.345+01:00Chocolate Orange Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I searched and tried and tested different orange chocolate cakes and this one has been my favourite. When my brother in laws were coming over to watch football with my other half I naturally headed to the kitchen not the shops (braving the newly opened shopping mall down the road later on in the day (BIG mistake on opening weekend but... apart from my wonderful trip to my first ever in store LAKELAND (heaven)) I should really get on with these amazing little beauties. Moist, rich but not overpowering, and a great flavour of orange throughout. </span><br />
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<a href="http://3.bp.blogspot.com/-qjnvGY8B6Qk/TnUFs-VSVCI/AAAAAAAAAQk/BwV_dcUyWZ0/s1600/ChocOrang.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-qjnvGY8B6Qk/TnUFs-VSVCI/AAAAAAAAAQk/BwV_dcUyWZ0/s400/ChocOrang.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">These would be great for Halloween using orange and black coloured icing and creepy crawly things to decorate - oooo good idea I must remember it!!!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This recipe is from <a href="http://cupcakesmile.blogspot.com/2011/03/chocolate-orange-cupcakes.html">cupcakegirl's blog - cupcakesmile</a> (tweaked a bit)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">mine made 12 regular sized cupcakes </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Ingredients </b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>for the Cupcakes</i></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">100g Plain Flour<br />
20g Cocoa powder<br />
140g Caster sugar<br />
1 1/2 tsp baking powder<br />
pinch of salt<br />
Zest of 1 orange (large)<br />
40g unsalted Butter<br />
100ml milk (green or blue top)<br />
1 Egg (large)<br />
Juice of 1 orange (large)<br />
2 tsp Orange extract <i>(Sainsburys does a nice </i></span><span class="Apple-style-span" style="line-height: 16px;"><i>Valencian Orange Extract in their Taste the difference range but not online) - if you don't have any in the cupboard or can't find any at the shop don't fret - just use the orange (it just means the orange flavour will be subtle but it will be there!)</i></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now onto the fun bit - these don't take very long to make (depending on how you decide to decorate them!)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I will follow CupcakeGirls's method, a bit different to normal methods (for me anyway) but hey, less cleaning up so I'm game!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>to make the Cupcakes</i></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>L</i>ine a cupcake tin with cases</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat oven to 170degCelcius fan</span><br />
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<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a med/large mixing bowl add the 100gflour, 140gsugar, 20gcocoa, 1.5tspbaking powder, pinch of salt, 40g butter and zest of 1 orange and combine as you would a pastry dough - with your fingers! :) rub together until the mix resembles crumbs</span></li>
</ul>
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<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the orange juice of one orange and mix well.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a separate bowl mix the 100ml milk with one egg and lightly whisk. Add half of the mix to the batter and mix to combine - make sure you get all of the dry ingredients stirred in. Add the remaining milk/egg mix and 1tsp orange extract and mix well. (have a little taste - add more extract if you think it needs it - I added a couple of tsps) </span></li>
</ul>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pour the mixture into a pourable measuring cup/bowl and fill the cupcake cases 3/4 full - you want to ensure that they don't rise up above the cases (if you overfill the cases with batter they will form into dome shapes which still taste good but limit how you can decorate (i.e. if you want to use fondant)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake for 18-20 min and then test to make sure they spring back when lightly touched. (you can use a toothpick to pierce the middle ones to make sure no batter comes off). If there is some, put back in oven for 2 more minutes and test again. (just don't over bake!)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Leave to cool in tray until cool enough to remove with fingers - don't be tempted to use a spoon or knife to edge them out or the paper could come away from the cake or they could be squished out of shape. When cool enough, move to a rack to fully cool.</span><br />
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<a href="http://3.bp.blogspot.com/-kZY-qzGRXsU/TnUHB7mXL3I/AAAAAAAAARA/R7Eyv4I6p8A/s1600/IMG_1519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-kZY-qzGRXsU/TnUHB7mXL3I/AAAAAAAAARA/R7Eyv4I6p8A/s320/IMG_1519.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="line-height: 19px;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>for the Buttercream Icing</i></span></b></span><br />
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<div style="font-family: Cochin; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">600g Icing sugar<br />250g Unsalted butter<br />2 tbsp milk</span><span class="Apple-style-span" style="line-height: 21px;"><br />(1-2 tsp Orange extract) optional</span></span></span></div>
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<div style="font-family: Cochin; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(40g Cocoa powder) optional</span></span></span></div>
<div style="font-family: Cochin; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">(sprinkles of any sort) optional</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>To make the Icing</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">Mix up the icing sugar, butter and milk until nice and fluffy (about 3-5min with an electric beater will do). Then </span></b>lots of options - I made 3 different kinds of icing with this mix by separating into three bowls after this stage - make whatever suits you (the more the messier!:) (quantities above but adjust to suit your tastes - it's hard to muck up the icing bit!)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Plain </b>(no cocoa/no orange/no colour), </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Orange</b> (no cocoa/Orange Extract/Orange food gel/colouring)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>ChocoalteOrange </b> (Cocoa /Orange Extract / no colouring required)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Chocolate </b>(only Cocoa)</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Once you have your desired icing made you can pipe, spread, glob, smear it on top of the cakes (only once they have fully cooled - if you are impatient and don't wait the icing might just melt off into a sloppy mess!)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add some sprinkles or glitter or use fondant to top. All up to you! </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Et voila! enjoy!</span><br />
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<a href="http://4.bp.blogspot.com/-MN7de3CQeas/TnUEVXFFcBI/AAAAAAAAAPo/JOA7EAEYxA8/s1600/ChocOrange.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-MN7de3CQeas/TnUEVXFFcBI/AAAAAAAAAPo/JOA7EAEYxA8/s400/ChocOrange.JPG" width="400" /></a></div>
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</span></div><div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-72543292592759939792012-03-31T20:25:00.000+01:002012-06-04T21:20:12.989+01:00The Big Egg Hunt I Found a Wally! THREE in fact<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Great way to start a Saturday afternoon - "<span class="Apple-style-span" style="line-height: 14px;">Wally says bring the whole family for the day! Join him, Larry the Donkey and Pearl the pig…" and so we did - off to Hackney City Farms for a last minute decision on breakfast.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 14px;">Wally was hangin' with the chicks when we arrived!</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0dtpxkliQd0/T15a2oAvMhI/AAAAAAAABxY/DFCxWB1u3vU/s1600/Wally_HCF1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="265" src="http://3.bp.blogspot.com/-0dtpxkliQd0/T15a2oAvMhI/AAAAAAAABxY/DFCxWB1u3vU/s320/Wally_HCF1.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Where's Wally by Martin Hanford </span></td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 14px;">Some more adventures next week to find some of the other 123 eggs left! (I know of someone who has already found 208 of 209 eggs hidden) that was over a week ago - amazing!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 14px;">Happy Hunting</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 14px;">Oh and Pretty Polly artist Karen Hollis found my blog with a picture of her egg</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 14px;">Here is her tweet!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Check out this site: <a class="twitter-timeline-link" data-expanded-url="http://girlbakes.blogspot.com/2012/02/londons-big-egg-hunt-2012part-1.html" data-ultimate-url="http://girlbakes.blogspot.com/2012/02/londons-big-egg-hunt-2012part-1.html" href="http://t.co/EVFxBkpo" rel="nofollow" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #b40b43; font-size: 14px; font: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="http://girlbakes.blogspot.com/2012/02/londons-big-egg-hunt-2012part-1.html">girlbakes.blogspot.com/2012/02/london…</a> A lovely Pretty Polly pic from <a class=" twitter-atreply pretty-link" data-screen-name="girlbakes_" href="https://twitter.com/#!/girlbakes_" rel="nofollow" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #b40b43; font-size: 14px; font: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><s style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #d26c8e; font-size: 14px; font: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">@</s><b style="border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; color: inherit; font-size: 14px; font-weight: normal; font: inherit; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">girlbakes_</b></a></span></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">MORE WALLY</span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Wally was round the corner from work on Friday - a place which has been run by 4 family members since 1910 and was the first hotel to have ensuite bathrooms in every room AND was where the dutchess of cornwall prepped for her royal wedding last year - the Goring Hotel</span></div>
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<a href="http://3.bp.blogspot.com/-9wRsR_3CW6c/T3glr3JBukI/AAAAAAAACIs/l9R-ZOV_fd8/s1600/IMG_6737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="320" src="http://3.bp.blogspot.com/-9wRsR_3CW6c/T3glr3JBukI/AAAAAAAACIs/l9R-ZOV_fd8/s320/IMG_6737.JPG" width="240" /></span></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And the last Week of the Big Egg Hunt is coming to an end. I am happy - 209 eggs and Wally spotted twice. Brilliant. The last Saturday of the hunt I am on my way to a wedding fair which just completely by fluke happens to be across from the Museum of Childhood, a place I have been meaning to visit for a while. And what is today's clue? <span class="Apple-style-span" style="color: #333333; line-height: 18px;">Wally's surrounded by childhood trinkets at this East London museum... Brilliant. I love Wally popping up nearby. What ever will I do when this hunt has finished! :) Ok ok ok - i will BAKE</span></span></div>
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<a href="http://3.bp.blogspot.com/-iH0YNYXwh0A/T3glyuZiZ_I/AAAAAAAACI0/ebxjVSbbRL4/s1600/IMG_6822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-iH0YNYXwh0A/T3glyuZiZ_I/AAAAAAAACI0/ebxjVSbbRL4/s400/IMG_6822.JPG" width="300" /></a></div>
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</div><div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-80130264467043401672012-03-28T22:29:00.002+01:002012-03-28T22:58:23.384+01:00And the Hunt is Complete*<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">40days of searching (well not even that) and I have joined the 209 Club! That is 209 eggs found out of 210 - but there is one egg that still has yet to be placed out so the best you can do is 209*.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">On 21 February 2012, 208 eggs were placed around London (one more added in March and one yet to be added) in aid of charities <a href="http://thebigegghunt.co.uk/about">Elephant Family</a><a href="http://thebigegghunt.co.uk/about"> and </a><a href="http://thebigegghunt.co.uk/about">Action for Children</a>. The eggs were designed by artists, designers, groups, chocolate makers, jewellers and more and hidden within 12 Zones spanning across London from Knightsbridge to Liverpool Street and all in between. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In addition there was a Where's Wally Egg - Wally has been all over London and moves daily. Clues provided via Twitter to give hints to his whereabouts. I got a clue on a lovely sunny Saturday morning and he happened to be just up the road from ours at Hackney City Farm so it was a great excuse for an amazing farm breakfast too!</span><br />
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<a href="http://3.bp.blogspot.com/-0dtpxkliQd0/T15a2oAvMhI/AAAAAAAABxY/DFCxWB1u3vU/s1600/Wally_HCF1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-0dtpxkliQd0/T15a2oAvMhI/AAAAAAAABxY/DFCxWB1u3vU/s320/Wally_HCF1.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/2012/03/found-wally.html">Wally at Hackney City Farm</a></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The eggs will be auctioned off for charity with the <a href="http://thebigegghunt.co.uk/egg/88">highest so far </a>being sold at £16,000! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Egg hunters like me, had maps of each zone which outlined the number of eggs to find in the zone along with Street Names of roughly where the eggs were located. Some were easy to find, others were down right nearly impossible! When you find an egg you text in the number (if you find all 210 eggs you would spend about £55 in texts (for charity) and each text is an entry into a draw to win a £100,000 Faberge Egg - this very one in fact - the one I got to hold but couldn't run away with it sadly!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2qketry3LMR4tdVDHpX4nRkOZbiaKPzgGFzeYKU7VhG8uiJAhYTmpPIWBbJl9NrCHWJ9BkoAgAqb-JjPXPxuFmD3tRmTLzHVwxgZ2fG7voOzrY6DPrk7zCG6GbLq8sG1AVeGKuhnGAWf/s1600/THE+EGG+and+ME.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2qketry3LMR4tdVDHpX4nRkOZbiaKPzgGFzeYKU7VhG8uiJAhYTmpPIWBbJl9NrCHWJ9BkoAgAqb-JjPXPxuFmD3tRmTLzHVwxgZ2fG7voOzrY6DPrk7zCG6GbLq8sG1AVeGKuhnGAWf/s320/THE+EGG+and+ME.JPG" width="240" /></a><a href="http://1.bp.blogspot.com/-z1IIIneV_R4/T3NjyDFhVsI/AAAAAAAAB98/NLAEe9Ob6ng/s1600/THE+EGG.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-z1IIIneV_R4/T3NjyDFhVsI/AAAAAAAAB98/NLAEe9Ob6ng/s400/THE+EGG.JPG" width="300" /></a><br />
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<a href="http://2.bp.blogspot.com/-wHNTjSyK8q0/T3Nj6Yc55NI/AAAAAAAAB-E/He314OJiIjo/s1600/Fabrege.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-wHNTjSyK8q0/T3Nj6Yc55NI/AAAAAAAAB-E/He314OJiIjo/s320/Fabrege.JPG" width="240" /></a></div>
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The funny little (big) Faberge Egg</div>
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in the lovely Faberge Shop in Mayfair</div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Throughout the last few weeks eggs have been Stolen, yes, charity eggs have been stolen from their pedestals but luckily most have been recovered by avid hunters and help from the police. Teams of volunteers have also rallied around to spruce up the eggs on a regular basis - cleaning them from weather, birds and graffiti and other daily wear.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>EGG Zones:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">after initial searching, hunter blogs and twitter notes it was soon found that some of the eggs on the maps were indeed wrongly labelled - but that was something you could only find out when you happened upon them in a strange place! The following is a list of all of my blogs for each zone as well as the Egg Hunt Maps.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/2012/03/big-egg-hunt-completed-zone1-st.html">Zone 1 St Christopher's Place (Including Selfridges)</a> <a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-1-st-christophers-place.pdf">Zone1Map</a> 14/14 eggs</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/search/label/Zone2">Zone 2 Mayfair</a> <a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-2-mayfair.pdf">Zone2Map</a> 47/47 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/search/label/Zone3">Zone 3 Knightsbridge & Sloane Square</a> <a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-3-knightsbridge-sloane-square.pdf">Zone3Map</a> 20/20 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.blogger.com/blogger.g?blogID=4324866621306073579#editor/target=post;postID=669686931866857358">Zone 4 Green Park </a> <a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-4-green-park.pdf">Zone4Map</a> 6/6 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.blogger.com/goog_1768099785">Zone 5 </a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/search/label/Zone5">St James's Park</a> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-5-st-james-park.pdf">Zone5Map</a> 9/9 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.blogger.com/blogger.g?blogID=4324866621306073579#editor/target=post;postID=2021052172931096882">Zone 6 Piccadilly </a> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-6-piccadilly.pdf">Zone6Map</a> 14/15 eggs *</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.blogger.com/goog_1768099789">Zone 7 </a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/search/label/Zone7" rel="nofollow"> Trafalgar Square </a> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-7-trafalgar-square.pdf">Zone7Map</a> 12/12 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.blogger.com/goog_1768099769">Zone 8</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/search/label/Zone8"> Carnaby Street </a> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-8-carnaby-street.pdf">Zone8Map</a> 12/12 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.blogger.com/goog_1136313081">Zone 9</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.blogger.com/blogger.g?blogID=4324866621306073579#editor/target=post;postID=7634880652516104517"> Covent Garden</a> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-9-covent-garden.pdf">Zone9Map</a> 24/24 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.blogger.com/goog_1768099761">Zone 10</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/search/label/Zone10"> Southbank </a> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-10-southbank.pdf">Zone10Map</a> 15/15 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.blogger.com/goog_1768099765">Zone 11 </a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/search/label/Zone11">The City </a> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-11-city.pdf">Zone11Map</a> 22/22 eggs </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.blogger.com/goog_1768099793">Zone 12</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/search/label/Zone12"> Canary Wharf </a> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://thebigegghunt.co.uk/sites/default/files/zone-maps/egg-zone-12-canary-wharf.pdf">Zone12Map</a> 11/11 eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://girlbakes.blogspot.co.uk/2012/03/found-wally.html">Wally</a> - random places but I only found him once 1/1 egg</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Favourites</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.thebigegghunt.co.uk/">TheBigEggHunt</a> has been an absolutely wonderful way to see London these last couple of weeks - even better that there has been so very much glorious sunshine and people and places. I loved every minute but thought I would share some of my favourites over the 40 days.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My ratings:</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Favourite Zone </b>- Canary Wharf - such a different World!</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Hardest Zone </b>- the City - mainly because it was the first one and we wandered around randomly looking without realising the street names were actually on the map - d'oh</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Easiest Zone - </b>St James's Park - first zone completed in 40minutes - round and round we go </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Prettiest Egg(s) </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> so many pretty ones but I loved the ones in Claridges, National Theatre and Green Park</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeKJmWFkrs99KgsRg9BBdOlPvNsQ3-M7YQuqwN8aFtGZEYueQ0UUWcp0D1TRSqdwD4_gx5gUPYmJ0mfkM4n4jkkwZd6diacFPG_pJyMknlk9HZdXefUz79VuE9lpn0golLTKLht6hP8pH/s1600/IMG_6540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqeKJmWFkrs99KgsRg9BBdOlPvNsQ3-M7YQuqwN8aFtGZEYueQ0UUWcp0D1TRSqdwD4_gx5gUPYmJ0mfkM4n4jkkwZd6diacFPG_pJyMknlk9HZdXefUz79VuE9lpn0golLTKLht6hP8pH/s200/IMG_6540.JPG" width="150" /> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://4.bp.blogspot.com/-dwd4nPY_img/T3DackLljQI/AAAAAAAAB00/LyVgAa0hBjk/s1600/IMG_6043.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-dwd4nPY_img/T3DackLljQI/AAAAAAAAB00/LyVgAa0hBjk/s200/IMG_6043.JPG" width="150" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="http://4.bp.blogspot.com/-k76TUob_g24/T3DaWWbcJYI/AAAAAAAAB0s/u48pDkrgFvA/s1600/IMG_6040.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-k76TUob_g24/T3DaWWbcJYI/AAAAAAAAB0s/u48pDkrgFvA/s200/IMG_6040.JPG" width="200" /></a></span></div>
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<a href="http://4.bp.blogspot.com/-w1s2BmKGE9U/T3Ny8zIGWPI/AAAAAAAAB_E/Hnurr-vEGp8/s1600/61-+Maurice+Harron+Conundrum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-w1s2BmKGE9U/T3Ny8zIGWPI/AAAAAAAAB_E/Hnurr-vEGp8/s320/61-+Maurice+Harron+Conundrum.jpg" width="240" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Strangest Egg </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKFhXmSP9ARXCnSRvxmPP6TpBZWTGSlaKzsqsLs1K7JaVjDkfSuBp_oxOqgAoATDm5elyy63SaiwkB-MZA_hyphenhyphen6wB-iMFO6luzZIskuKlDV2P87lmvUmuwHEDKbqgzZ-1tiQlOEuGuPgXc/s1600/104-Resurrection-PollyMorgan1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKFhXmSP9ARXCnSRvxmPP6TpBZWTGSlaKzsqsLs1K7JaVjDkfSuBp_oxOqgAoATDm5elyy63SaiwkB-MZA_hyphenhyphen6wB-iMFO6luzZIskuKlDV2P87lmvUmuwHEDKbqgzZ-1tiQlOEuGuPgXc/s320/104-Resurrection-PollyMorgan1.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FRtRFgcB-LbJ26qULkSKAKWIvhdE8GIZthZimZIA4olfpZIqCtkHQZXhTBwUcOsgKVrMq7SkErLU0TLhmbA3UiR-UkjYM5QNCSgBadXTBYzXk5YWo3TXSde8llyp3YDLaoj6vMCsyYig/s1600/IMG_4500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FRtRFgcB-LbJ26qULkSKAKWIvhdE8GIZthZimZIA4olfpZIqCtkHQZXhTBwUcOsgKVrMq7SkErLU0TLhmbA3UiR-UkjYM5QNCSgBadXTBYzXk5YWo3TXSde8llyp3YDLaoj6vMCsyYig/s320/IMG_4500.JPG" width="240" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Best Located Egg</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pretty Polly in the Lake in St James's Park</span></div>
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<a href="http://2.bp.blogspot.com/-Fgh88iComlA/T0jOaAOT9tI/AAAAAAAABfY/CUJJ23OBsq0/s1600/43-PrettyPolly-KarenHollis-StJamesPark8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Fgh88iComlA/T0jOaAOT9tI/AAAAAAAABfY/CUJJ23OBsq0/s320/43-PrettyPolly-KarenHollis-StJamesPark8.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For More Information on the Big Egg Hunt, Artists, Charities and Prizes - do check out their website www.thebigegghunt.co.uk or on Facebook or Twitter</span></div>
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<a href="http://3.bp.blogspot.com/-r7QcoReZDrY/T3ILxAz945I/AAAAAAAAB5U/tbAND9PsKzQ/s1600/IMG_6657.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-r7QcoReZDrY/T3ILxAz945I/AAAAAAAAB5U/tbAND9PsKzQ/s320/IMG_6657.JPG" width="240" /></a><br />
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<tr><td class="tr-caption" style="text-align: center;">Check out the Big Egg Hunt Pop Up Shop in Selfridges</td></tr>
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</div><div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-76348806525161045172012-03-28T22:27:00.002+01:002012-06-04T21:21:09.186+01:00The Big Egg Hunt Completed Zone 9 Covent Garden<div dir="ltr" style="text-align: left;" trbidi="on">
Covent Garden feels like the home of the Egg Hunt. Egg Hunt Pop up shop, Moshi Monsters and now nearing the end of the hunt a new shop is hosting some of the eggs that have been sold already at auction. I do believe if I am not mistaken, all eggs will end up here in about a week's time.<br />
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Another glorious sunny day in London for egg hunting.<br />
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24/24 eggs found<br />
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<a href="http://2.bp.blogspot.com/-c6x6weMMy3I/T3N6MxLQD7I/AAAAAAAACCc/4BnONmkGiv4/s1600/13-KingdomCrossing-CaioLocke5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-c6x6weMMy3I/T3N6MxLQD7I/AAAAAAAACCc/4BnONmkGiv4/s320/13-KingdomCrossing-CaioLocke5.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVBjcKPY7Aqq3lbZQLNJ3TB2yFFIlePisaEkwXx3LbNmjtbZpgEZnlcyXXAyWtnxfC9V2flrm0sBSXQC6cF5BUtUK3EIMJLJlYkGvEd_kLwNdMcAxU2stXi6nG782b0mu4Vyk8y6-rkT8/s1600/13-KingdomCrossing-CaioLocke6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVBjcKPY7Aqq3lbZQLNJ3TB2yFFIlePisaEkwXx3LbNmjtbZpgEZnlcyXXAyWtnxfC9V2flrm0sBSXQC6cF5BUtUK3EIMJLJlYkGvEd_kLwNdMcAxU2stXi6nG782b0mu4Vyk8y6-rkT8/s320/13-KingdomCrossing-CaioLocke6.JPG" width="240" /></a></div>
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<br /></div><div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-20210521729310968822012-03-28T21:49:00.002+01:002012-06-04T21:21:37.958+01:00The Big Egg Hunt Completed (as much as can) Zone 6 - Piccadilly<div dir="ltr" style="text-align: left;" trbidi="on">
Oh glitz and glamour. If you're blue and you don't know where to go to why don't you go where fashion sits.....putting on the RITZ<br />
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Loved Piccadilly's little piazzas and courts and plazas and shops. Oh la la.<br />
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14/15 eggs found here - the last egg has yet to be placed out for us hunters to find..... one day maybe!<br />
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<br /></div><div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-6696869318668573582012-03-28T21:25:00.001+01:002012-06-04T21:21:56.574+01:00The Big Egg Hunt Completed Zone4 Green Park<div dir="ltr" style="text-align: left;" trbidi="on">
Oh I think the nicest weather wise day so far in the hunt - and what a way complete my day. After finishing work I headed to Green Park just a quick walk around the corner. I always forget about this park, and shouldn't really. It is so handy and pretty - wild and spacious, and right on our doorstep!<br />
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6 eggs hidden, 6 eggs found. (If I get my laptop hard drive back I can add some more pix but this is what I have until then)<br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">11 - La Vie en Rose</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">191 - Baaaaa-bara by </span><span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">The Goring</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">87 - Gothegg by Andrejs Ritins</span></div>
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190 - ovum ferrugu by Fredrikson Stallard</div>
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<span class="Apple-style-span" style="font-size: 13px; line-height: 18px;">61 - </span></div>
<div aria-live="polite" class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" style="display: inline; font-size: 13px; line-height: 18px; outline-color: initial; outline-style: none; outline-width: initial; width: auto;" tabindex="0">
<span class="hasCaption">Conundrum</span></div>
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<span class="fcg" style="color: grey;"> by </span></div>
<span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"> Maurice Harron</span><br />
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<br /></div><div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0tag:blogger.com,1999:blog-4324866621306073579.post-15947010932522041112012-03-28T20:02:00.000+01:002012-06-04T21:24:02.290+01:00The Big Egg Hunt Completed Zone1 St Christopher's Place and Selfridges<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Well I must say, leaving the shopping district until last was probably a subconscious way of realising that all of my pennies must be saved (all my eggs in one basket! ha?) no. Yes, I think it was a strategic move unknowingly - I was exhausted by the end and shopping as well as egg hunting was all a bit too too much for me so I enjoyed the whole of the hunt (apart from sadly one of the eggs by MIA was stolen the day before and still is yet to be found) </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">14/14</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">195 - Eggit by Sebastian Wrong</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">67 - No Placenta by Simon Drew</span></div>
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58 - the Happy End of Nature by Deniz Balabaner</div>
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162 - Seasonal Egg by Milo Tchais</div>
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STOLEN 29 -Eggstatic Eggstasy by MIA </div>
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146 - Nemesis-Sub-Terra by Alton Towers</div>
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99 - Little Boy by Antony Micallef</div>
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80 - The Alpha Egg of London by Joanne Holbrook</div>
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44 - Robi & Walt and 45 - Walt & Robi</div>
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by Physical Pixels</div>
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97 - The Birds Promise by Rob Ryan</div>
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144 - Self Eggspression by <b>Selfridges</b></div>
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90 - The Social Egg by Titus Roemer</div>
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38 - What Came First the Chicken or the Egg by Suzie Turner</div>
<br /></div><div class="blogger-post-footer"><meta name="p:domain_verify" content="fe2f7e62a3dd224d234ee99536900b49" /></div>gIrLBakeshttp://www.blogger.com/profile/08306470058523246653noreply@blogger.com0