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43 animal crackers these animal crackers are deadly not in the figurative sense of being starfish a creative use of my meagre stock of cookie cutters creatures not exactly known for their bloodthirsty cunning and ferocity they are more in the line of being deadly to your waistline not only are they delicious they are hard to keep track of being so small it s all too easy to have just one more i was very surprised when i saw this recipe i had no idea that animal crackers were sweet biscuits shirley temple has a lot to answer for they are also very quick and easy to make i left out the honey not being a fan and all and added an extra few teaspoons of sugar it seemed to work well icing them is probably the time consuming task but it s worth it i thought they tasted almost exactly like chocolate wheatmeals this recipe is of course from challenge book 43 in the kj wants a kitchen aid challenge this is the first recipe i have made from this book the first of many for sure animal crackers adapted from field guide to cookies 1 2 cup rolled oats 2 tbspn light brown sugar 3 4 cup plain flour 1 4 tspn baking soda 1 4 tspn salt 1 4 cup softened unsalted butter 2 tspn honey 1 4 tspn vanilla 1 4 cup cold buttermilk grind the oats in a food processor until they are very fine combine the oats flour sugar baking soda and salt in a stand mixer and mix on a low speed to combine add the butter in pieces and mix to a fine meal add the liquids and mix to fully combined turn the dough out onto plastic wrap cover and refrigerate for 1 hour roll the dough out to 1 8 inch cut into desired shapes with cutters place biscuits on a lined baking tray bake in an oven preheated to 175c for 7 9 minutes leave to cool melt together 6oz chocolate and 3 tspn butter spread over the biscuits and decorate as desired posted by kj 9 20 pm 32 comments sunday september 20 2009 meringue with pears hazelnuts and chocolate sauce rest assured i am still here i have been very bad with posting i haven t been well and so the kitchen is collecting cobwebs hopefully i will be back soon with goodies to share and there is still the kj kitchen aid challenge the finish line is in sight in the meantime i have searched the archives or should i say archive for a post this pear hazelnut meringue was looking awfully sad rattling around in there all on its loneseome it was time to release it to the world shame on me for keeping it hidden for so long because it is so good i adore meringue in any form but the pear chocolate sauce is an added bonus it is so so delicious there is nothing particularly tricky here the most important thing in making meringue is to keep beating until the sugar is dissolved in the egg whites maximum result for minimal effort meringue with pear hazelnuts and chocolate sauce adapted from jamie at home 4 large egg whites 200gm golden caster sugar pinch of salt 100gm hazelnuts toasted 2x400gm tins of pears in syrup optinal 2 pieces stem ginger chopped 200gm dark chocolate 400ml double cream 50gm icing sugar sifted 1 vanilla pod halved and seeds scraped zest 1 orange whisk egg whites to firm peaks gradually add the sugar and salt whisk at high speed for 7 8 minutes until the mixture is white and glossy and all the sugar is dissolved spoon the meringue onto a baking tray lined with baking paper place in a 150c oven and for an hour until crisp on the outside and a little soft and sticky on the inside remove from the oven and leave to cool drain the pears and reserve the syrup slice the pears into thin wedges pour the syrup into a saucepan with the ginger and warm gently to simmering point take off the heat and add the chocolate stir until melted whip the cream vanilla seeds and icing sugar to soft peaks smash the hazelnuts to small pieces scatter half over the top of the meringue spoon over half the cream and drizzle with some of the chocolate sauce divide most of the pear pieces over the top pile on the rest of the cream and pears drizzle over more sauce and the rest of the hazelnuts sprinkle over the orange zest serve straight away posted by kj 11 00 pm 23 comments tuesday august 25 2009 raspberry iced cupcakes is there anything more beautiful than the luscious red of a perfectly ripe raspberry i think not is there anything more horrifying than the cost of said raspberries in the depths of winter i think not thank goodness for the wonders of the supermarket freezer section life is so much better with raspberries in it these cupcakes are so easy and so spectacular just look at that gorgeous colour they are a delight in every way the cake batter is mixed in a food processor in just a few minutes they are incredibly light and airy and buttery if i had any criticism they are a wee bit crumbly next time i will also cut back on the baking powder a bit as i found there was a very slight kinda alkaline after taste as for the raspberry icing a minute or two max and you are done just delicious and did i mention gorgeous raspberry iced cupcakes from sun herald newspaper 250gm unsalted butter softened 200gm caster sugar 4 eggs 250gm self raising flour 2 tspn baking powder 1 tspn vanilla 5 tbspn milk 160gm icing sugar 40gm frozen raspberries defrosted cachous extra raspberries for decorating place butter sugar eggs flour baking powder and vanilla in a food processor and process until smooth gradually add milk until smooth and combined spoon the mixture into cupcake papers to two thirds full bake for 15 minutes in a 200c oven or until cooked when tested with a skewer turn out and cool on a wire rack for the icing place icing sugar and defrosted raspberries in bowl and whisk together push through a sieve to remove seeds spread the cupcakes with icing and decorate with cachous and extra raspberries this is an australian recipe 1 australian tablespoon 20ml 4 teaspoons 1 us tablespoon 15ml 3 teaspoons labels raspberry cupcakes posted by kj 3 00 pm 19 comments sunday august 16 2009 nougat i must be the only person on the planet who is quite happy they weren t at woodstock not that i was even born or anything but you know what i mean i would be dirty and disgusting and tired that s not the problem i have been there many times more importantly i would be bored stiff out of my mind in fact i have minimal interest in music i appreciate songs for their association with personal events rather than for themselves it s a genetic quirk because noone in my family likes music much either we had two albums to our name when i was growing up one was aker bilk which my dad played occassionally and the other was bagpipes from the edinburgh military tattoo which my mum played once in a blue moon what does this have to do with the nougat you see before you well nothing but i am so tired of people going on and on about woodstock if i hear that marcia hines a deadly dull australian idol judge was there one more time my eyes are going to stay permanently rolled at the back of my head breathing breathing okay rant over thanks for listening now this nougat i love nougat along with honeycomb it is probably my favourite sweet i have tried to make it before with no success at all a big pan of super sticky runny mess but when i saw this recipe in a delicious magazine supplement i decided to try again apparently the recipe comes from the chocolat cafe in cairns i have never been there but i will make a beeline if i ever get to cairns again i was just delighted when it set the fact that it tasted so good was an added bonus my favourite nougat combination is pistachio and cranberry cranberry cuts through the sweetness to give a delicious sharp tang it is just yum there are a few important things to know when making nougat you need the motor power of a stand mixer this mixture is way to thick for a hand mixer you have to get it into the pan and smoothed out lickety split because it starts to stiffen almost instantaneously do not get your fingers involved in any way until it is well cooled do not store in a jar like this it will all sink down together into one immovable mass the story i could tell nougat adapted from delicious cafe food supplement edible rice paper 1 2 cup honey 1 cup liquid glucose 350gm castor sugar plus extra 30gm 2 egg whites 45gm copha melted 125gm nuts chopped 60gm candied or dried fruit chopped line a 16cm x 26cm non stick slab pan with baking paper overhanging on all the edges line the base with edible rice paper place honey glucose sugar and 1 cup water in a saucepan over medium high heat stir until the sugar is dissolved bring to the boil and cook uncovered and without stirring until the mix reaches 120c continue boiling the mix at this stage whisk the egg whites in a stand mixer important to firm peaks slowly beat in the 30 gm of extra sugar continue beating until the sugar is completely dissolved fill the sink with 5cm of cold water once the sugar mix has reached 140 143c hard crack stage remove from the heat and dip the saucepan base into the cold water for 5 seconds or until the bubbles subside with the beater on a medium slow speed slowly pour the sugar syrup into the egg whites in a thin steady stream once the syrup is incorporated slowly add the copha increase the speed to medium high and beat for 2 3 minutes until thick and glossy working quickly mix in the nuts and fruit and tip into the lined pan smooth the surface lay over edible rice paper and press gently do not get your fingers involved with the nougat as the mixture will still be very hot and very sticky set aside and leave to cool for six hours lift from the pan and cut into pieces copha is solidified coconut oil it comes as a white block packaged like butter when melted it goes clear other names include kremelta or palmin labels cranberry nougat pistachio posted by kj 9 22 pm 21 comments sunday august 09 2009 little apple doughnuts with blackberry lemon icing i think i have mentioned here before what a non fan i am of deep frying it s kinda scary and messy and plain old artery clogging it would only be something with super duper irresistibly delicious potential that could tempt me into it and here it is people little apple doughnuts with blackberry lemon icing i spotted this recipe in the local paper a few months back i eagerly clipped it out and every week or so i would pull it out and just gaze at them so good they just looked so good finally i just wore myself down these were really worth the unfamiliar effort soft and fluffy with a sweet hit of apples and a lovely zesty tang from the icing they were really good while they take a bit of time there is nothing particularly difficult in the recipe the trickiest thing is getting the two halves of the dough to stick together it would all look fine and dandy only to have them split back into two during the final rise i found that pleating the dough as you would a dumpling worked best actually there is another problem with these doughnuts they are all too easy to eat three bites max room for a second oh maybe another and just one more and little apple doughnuts with blackberry lemon icing adapted from sun herald newspaper 4 apples peeled cored and chopped 5 1 2 tbspn sugar 180ml milk 3 eggs plus 2 egg yolks 500gm plain flour 2 pinches salt 12gm dried yeast 120gm unsalted butter softened 1 egg whisked vegetable oil for deep frying 1 cup icing sugar sifted 1 2 lemon juiced 6 blackberries crushed i used tinned cook apples 2 tbspn sugar and 2 tbspn water over low heat for 30 minutes or until soft set aside mix remaining sugar milk and eggs in a bowl place flour salt yeast and milk mixture in the bowl and mix with a dough hook attachment for five minutes on low until smooth and soft cover with plastic wrap and place over another bowl of hot water for 40 minute or until the dough has risen add butter to dough and mix until combined continue mixing for five minutes cover and leave to rise in a warm place for 2 hours roll dough out to 0 5cm thick use a 5cm cutter to cut out 24 tops and a 4cm cutter to cut out 24 bottoms brush the edges of a 4cm round with the whisked egg spoon 1 2 tspn of apple mixture onto the middle of the round top with the 5cm round and pinch the edges together repeat cover with a damp tea towel and keep in a warm place for 35 minutes or until risen preheat the oil in a deep fryer to 170c cook 2 doughnuts at a time for five minutes turning halfway through until golden place on some absorbent paper and leave on a rack to cool for the icing mix the icing sugar lemon juice and blackberries in a medium bowl until thick dip top halves of doughnuts into the icing and leave to set this is an australian recipe so 1 tablespoon 4 teaspoons 1 us tablespoon 3 teaspoons posted by kj 9 20 pm 12 comments tuesday august 04 2009 cinnamon buns see these these are cinnamon buns and they are yummy scrummy in fact see that icing that is cream cheese icing it is oh my god good i was never all that enthused about cream cheese icing on cinnamon buns it sounded kinda weird it s not i made sure i did not miss out on even a drip the recipe for this came from my sister who got it from someone who got if from someone who got it from a long forgotten source she sent it to me ages ago and then hounded me until i baked them i got a text message every monday without fail i m glad she didn t give up because they are yummy did i mention that cinnamon buns dough 3 tsp dry yeast 1 cup warm milk ½ cup sugar ½ cup melted butter 1 tsp salt 2 eggs 4 cups plain flour filling 1 cup brown sugar 2 ½ tbs cinnamon 1 3 cup butter icing 8 tbs butter 1 ½ cups icing sugar ½ cup cream cheese ½ tsp vanilla dough mix yeast and 1 tbs sugar into warm milk leave in a warm place until frothy sift flour salt sugar and make a well in the centre add yeast mix eggs and melted butter mix to a dough and knead in a bread machine using a dough hook or by hand until smooth and elastic cover and leave to rise in a warm place until doubled punch and roll out until approx ½ cm thick filling beat butter until creamy add brown sugar and cinnamon and mix until smooth spread over the dough roll up lengthwise cut into slices place on a biscuit tray and cover and leave to rise for an hour bake for 10 15 mins in 190c oven until brown around the edges icing while buns are baking beat the icing ingredients together and spread over each roll while still hot eat while still warm for maximum enjoyment posted by kj 7 32 pm 10 comments subscribe to a cracking good egg by email about me name kj location canberrra australia a rather tall person with small feet who has never yet managed to soft boil an egg view my complete profile links eating asia delicious days batter splattered my kitchen cooking the books a whisk and a spoon jumbo empanadas the pioneer woman cooks taste and tell joanna s food tartelette candy addict cottage smallholder technicolor kitchen rice and beans more than burnt toast little foodies veronica s test kitchen taste s like home feeding my enthusiasms where s the beef a southern grace the 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