November 10, 2011 • 2,300 notes • inhalekidcudi

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November 9, 2011 • 14,818 notes • leilockheart

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November 9, 2011 • 3,914 notes • theboywhobakes.co.uk
smilingfork: Classic Scones Difficulty: ★★☆☆☆ (easy) Ingredients: 500g plain flour 35g baking powder 1 pinch salt 75g unsalted butter, room temperature 100g caster sugar 150g golden sultanas 2 medium eggs 165ml whole milk egg for egg wash Directions: Place the sultanas in a medium bowl and cover with boiling water and allow to soak for 10 minutes, then drain the water. In a large bowl mix together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and sultanas then add the eggs and milk. Gently bring the dough together then tip out onto the floured work surface. Chaff the dough by folding and turning the dough until it has a smooth and even consistency. Use a floured 5.5cm cutter to cut rounds of dough, making sure you press straight down without turning (this would prevent the scone from rising). Place the scones on a parchment lined baking tray and brush the tops with beaten egg. Allow the scones to rest for an hour. Preheat the oven to 220C/200C fan. Bake the scones in the preheated oven for 5 minutes then reduce the temperature to 175C/155c fan and bake for a further 15 minutes.

smilingfork:

Classic Scones

Difficulty:
★★☆☆☆ (easy)

Ingredients:

  • 500g plain flour
  • 35g baking powder
  • 1 pinch salt
  • 75g unsalted butter, room temperature
  • 100g caster sugar
  • 150g golden sultanas
  • 2 medium eggs
  • 165ml whole milk
  • egg for egg wash

Directions:

  1. Place the sultanas in a medium bowl and cover with boiling water and allow to soak for 10 minutes, then drain the water.
  2. In a large bowl mix together the flour, baking powder and salt. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the sugar and sultanas then add the eggs and milk. Gently bring the dough together then tip out onto the floured work surface.
  3. Chaff the dough by folding and turning the dough until it has a smooth and even consistency. Use a floured 5.5cm cutter to cut rounds of dough, making sure you press straight down without turning (this would prevent the scone from rising). Place the scones on a parchment lined baking tray and brush the tops with beaten egg. Allow the scones to rest for an hour.
  4. Preheat the oven to 220C/200C fan. Bake the scones in the preheated oven for 5 minutes then reduce the temperature to 175C/155c fan and bake for a further 15 minutes.

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November 9, 2011 • 1,730 notes • mochacafe.info
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mochacafe:

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November 9, 2011 • 1,421 notes • thecakebar
thecakebar: Rocher Ferrer Nutella Cheesecake! Oh my gosh! what better combo is Nutella, Rocher Chocolates and cheesecake? This is going on the top of my “to do” list! I hope it goes on your list too!!! Enjoy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Recipe: For the crust 1/2 c. unsalted butter 2 c. graham cracker crumbs 2 tbl. sugar For the filling 2 lb. softened cream cheese 1 1/4 c. sugar 4 large eggs 1 tsp. vanilla extract 1/4 c. heavy cream 1/4 c. sour cream 2 tbl. dutch process cocoa powder 1 1/3 c. Nutella Toppings 8 Ferrero Rocher candies Nutella Recipe continues here!

thecakebar:

Rocher Ferrer Nutella Cheesecake!

Oh my gosh! what better combo is Nutella, Rocher Chocolates and cheesecake? This is going on the top of my “to do” list! I hope it goes on your list too!!! Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Recipe:

For the crust

  • 1/2 c. unsalted butter
  • 2 c. graham cracker crumbs
  • 2 tbl. sugar

For the filling

  • 2 lb. softened cream cheese
  • 1 1/4 c. sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1/4 c. heavy cream
  • 1/4 c. sour cream
  • 2 tbl. dutch process cocoa powder
  • 1 1/3 c. Nutella

Toppings

  • 8 Ferrero Rocher candies
  • Nutella

Recipe continues here!

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November 8, 2011 • 333 notes • sparkgirl

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November 8, 2011 • 6,242 notes • bergdorfprincess

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November 8, 2011 • 82,481 notes • wooyoung

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November 8, 2011 • 70,160 notes • toptumbles.com

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November 7, 2011 • 1,056 notes • yvonnecupcake

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