#lockdown baking

[nikkinevergoesoutofstyle]

I'm just gonna bake

Bake bake bake bake

Bake it off, bake it off! 🧁🍪💕

I'm proud of my bakes so I've compiled all my recent ones into one post and put them on the internet.

Ferrero Rocher cheesecake, chocolate chip peanut butter cookies, jam duffins, shortbread sandwiched with jam, various fairy cakes with icing/jam/nutella fillings and toppings, biscuits with fondant icing and gooey chocolate rice krispie cakes.

[littlealienproducts]

🍰Two things that make me happy - baking, and stickers. So I combined them! 🥣

These NEW sticker sheets feature a different simple recipe, and up to 17 stickers each!

Available here, on LauranicusGoods

[cilldaracailin]

Key Lime Pie

Right so I am doing that thing where I try to be more productive with my Tumblr and I had some time off work today so decided when I got home to make a key lime pie :) The same as what Robyn and Taron would have made together and Robyn popped this recipe into his memory book.

So please find below a pictured recipe for Key Lime Pie. This post may have to be in two - depends on the picture limits.

*Story time*

I tasted my first ever Key Lime Pie when I went to Florida two years ago and OMG I was hooked. It’s so delicious and a recipe I had always wanted to try and when lockdown arrived last March, I got the chance too and it is such an easy recipe, it is one I know off by heart now as there is no measuring involved which is always a plus when it comes to baking. Also this isn’t my own recipe - I found one online from BBC Good Foods and it works perfectly too.

So ingredients:

1 packet of hobnobs 300g (Oat like biscuits. I just used biscuits called Oaties from Lidl) 150g butter (Stork or a butter for baking) 1 397g can condensed milk (Again I just used a Lidl brand one) 3 egg yolks Zest and juice from 4 limes

These are the all the ingredients for the pie itself and then you can use whipped cream to decorate when finished or the cheat way of squirty cream in a can.

And next the method:

Preheat the oven to 160c/140 fan or gas mark 3.

Line a baking tin. I don't have a measurement for a tin. I just have this tin I use that has a loose base but a spring loaded tin would probably be best. To help your parchment paper/grease proof to stick, dab some finger prints of butter along the side and the baking paper will stick and not fall down.

Put the biscuits while still in the wrapper into a ziploc bag and then hit/bang/smash the biscuits with a rolling pin. Keeping the biscuits in the wrapper means that the crushed biscuits don't go all over the place and then once you think they are all crushed, open the biscuit wrapper so all the crumbs fall into the ziploc bag and crush them more if you have larger pieces.

Melt the butter in large bowl and then add the crushed biscuits and stir so all the butter is mixed well with the biscuits. Then put the biscuit mixture into your lined tin.

Then press the biscuit base down making sure to bring it up the edges and sides of the tin as the filling has to sit inside the base. I use a small measuring cup to help bring the base up the sides while pressing down.

Pop your base into the oven for ten minutes. After ten minutes place the base into the fridge to let it cool down.

Next get the four limes, a plate and a cheese grater.

Grate all your limes. I used one of the smallest sides on the grater but it is up to you whether you want big or small pieces of zest in your pie. Use a pastry brush to get the zest off your grater when it gets stuck and hard to get off. Much better than using a knife.

Next cut all the limes in half and juice them.

I strain the lime juice through a small sieve to make sure no seeds or flesh go into my pie. Just a personal choice.

Then get your three eggs and sperate them so the whites are in one bowl and the egg yolks in another. I don't have a fancy way to do this. I just crack the eggs and sperate them with the shells.

Now using a large bowl, add in your egg yolks and either by hand or with an electric whisk, whisk the eggs yolks for a few minutes until they change from the dark yellow colour to a lighter colour.

When the eggs are mixed, open the can of condensed milk and pour the whole can into the eggs and whisk/mix until it is thoroughly combined.

Next add the lime juice and the zest of the limes.

And whisk all the mixture together for a few minutes making sure it all combined and mixed through.

Take the cooled base from the fridge and add the lime mixture to it.

Then pop the pie back into the oven for 15 minutes. Watch it so the top doesn't brown as it can do and then once cooked after the fifteen minutes, place the pie back into the fridge for three hours or so or overnight if you want, or can wait that long to eat it!

I don't have a picture of this ‘cos I forgot to bring my phone to the kitchen to take one when it came out of the oven. Only difference is that the filling much more solid than before it went into the oven and it settled nicely in the tin.

Once cooled take the pie from the tin, remove the baking paper and using the whipped cream, decorate as you would like. You can pipe some cream on or just cover the top of the pie in a layer. Up to you and for some extra decoration you can zest another lime on top for some colour.

I don't have a picture of that yet either as it is still in the fridge but as soon as I have that stage done, I will post it.

So there ya go. It’s actually a really easy one to do as we are not making the lime filling from complete scratch like you would a lemon curd.

Just thought I would share and of course it is Robyn and Taron related too in a round about way!

Enjoy!

Suze xx

[lifeimitatesart1998]

Smores cupcakes 29.07.2020

[hollyand-writes]

Some quarantine baking for you all! 😁 

While I was researching my Regency AU fic I came across pound cake — so-called because it’s made with a pound of butter, a pound of sugar, a pound of flour and a pound of eggs (roughly 8 eggs) — and decided to bake it for my husband’s birthday! 🎂 Except of course I used half a pound (about 250g) of each ingredient LMAO so that I didn’t have an absolutely enormous cake on my hands 

From this quick and simple recipe.

[bluedesignwall]

Hubby made a fruit loaf for Easter and I made banana bread to use up some bananas. The house smelt amazing. My silicon loaf tin did not perform well so I got an interesting shaped loaf, it still tastes amazing though.

[nikkinevergoesoutofstyle]

One good thing about the lockdown is I get to spend more time with my family.

Me and mum had fun getting our bake on again today and spent some quality mum and daughter time together 💕💕

Bakers gonna bake,bake bake bake bake....

🧁💗🧁💕🧁💖🧁💘🧁💗🧁💕🧁💖🧁💘🧁

[cilldaracailin]

Key Lime Pie 2

And as promised the rest of the pictures

This is what it looks like when it comes out of the oven. Its set and nicely so.

Next the cream

Not the prettiest but does the job and I grated some lime zest over the top too.

Perfectly cut slice

And that’s it. 

I can testify and say its delicious! Good use of my time when I came home from work. Yummi yum!

Suze xx