Showing posts with label Hi Tea. Show all posts
Showing posts with label Hi Tea. Show all posts
Showing posts with label Hi Tea. Show all posts
Showing posts with label Hi Tea. Show all posts

Eggless Blueberry Preserve Bundt Muffins

Easy, 15 minutes jam/preserve muffins which are 100% eggless and perfect breakfast recipe. My hubby as usual tells me in morning that today afternoon my music group is meeting for tea, bake me a cake. These muffins were baked just in time for his departure, there were so hot that I could not unmold them. Sent this to my husband's friends get together. Made remaining in a muffin pan since I do not have that many bundt molds. 

Makes 16
Ingredients

1½ Cups All Purpose Flour
1 Teaspoon Baking Soda
1½ Teaspoon Baking powder
150 Grams Salted Butter
¼ Cup Water
⅓ Cup Milk
¾ Cup Caster Sugar
½ - ¾ Cup Blueberry Preserve Or Jam - I used Preserve

Method 
Preheat oven at 180˚C. 
In a bowl and sieve flour, baking powder, baking soda.
In a another bowl, cream butter and sugar till fluffy and creamy. Now, fold in add flour mixture in batches alternating with water and milk and blueberry preserve. Mix it well.
Scoop the mixture into bundt molds. Fill each 2/3 the way up.
Bake it at 180˚C for 12 to 15 minutes. 
Check with toothpick, if it comes out clean, muffins are ready.
Serve warm.
These were super delicious!!
Labels: Blueberry, Muffins, Hi Tea, Bundt, Bundt Bakers, Jam, Eggless 
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's take a look at the different Bundts that everyone baked up with us today  

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Eggless Jam Shortcake Swirls#SundayFunday

These shortcakes are so delicious and buttery. To make these I used aluminum muffin mold, would suggest that you use a silicon muffin/cupcake molds to make these. While un molding these tend to break. Felt sorry for not using my silicon cupcake molds to make these delicious shortcakes, no doubt the broken ones my hubby enjoyed. The good ones I took for our Hi Tea Party with friends.


Makes 13 -14 Shortcake Swirls
Ingredients

200 Grams Butter - I used salted butter
75 Grams Icing Sugar
220 Grams All Purpose Flour
2 Tablespoons Jam or as required
½ Teaspoon Vanilla Essence
Icing sugar as required for dusting - optional

Method

Grease silicon cupcake molds and place them in the muffin tray (do not use liners).  
Beat butter and icing sugar well until creamy, stir in the flour, mix gently. Refrigerate this batter for at least 20 minutes. In the meantime preheat the oven to 180°C.   
Pour the mixture into a large piping bag with a large piping nozzle. Pipe swirls of mixture into the molds. Bake for 18 to 22 minutes ( depending on how many swirls you make into the molds).    
Once the they are golden, take them out of the oven and keep them on a wire rack to cool.
Un mold each shortcake gently, sprinkle with icing sugar, put a small spoon drop of jam into center of each.   
Serve with tea or coffee. These got over in one go for our party. 
Labels: Biscuits & Cookies, Shortcakes, Jam, Eggless, Hi Tea, Party pleasers, Kids delight, Sunday Funday, Baked 

For Sunday Funday our theme is "Shortcake"

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Eggless Pineapple Cupcakes#BakingBloggers

These eggless pineapple cupcakes are so easy and quick to make, to satisfy your sweet cravings. I love to have cakes that are not frosted and these are just what you would want for tea.

Cup Measurement - 200 ML
Makes 6 Cupcakes
Ingredients
1 Cup All Purpose Flour
50 Grams Butter
½ Cup Yogurt - whisked
1 - 2 Tablespoons Pineapple Syrup or as required
1/2 Teaspoon Pineapple essence
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Caster Sugar
A Pinch of Salt
2 Rings Tinned Pineapple Slices - finely chopped

Method 
In a bowl, sieve together flour, salt, baking powder and baking soda.
In a bowl cream together butter and sugar till light and fluffy. Add essence, yogurt and whisk together well. Then add the flour and whisk on low speed till incorporated. Fold in the chopped pineapple piece and add the pineapple syrup to make a ribbon consistency batter. Pour the batter into silicone moulds and bake in a preheated oven at 180°C for 20 - 22 minutes or when a tooth pick inserted comes out clean.
Remove from oven and place on counter and let it sit there for 10 minutes.
Now flip it onto a wire rack and allow it to cool completely. 
These eggless pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are perfect for Hi Tea parties.
Labels: Cakes, Eggless, Vegetarian, Baking Bloggers, Hi Tea, Pineapple  


Baking Bloggers February 2021

Bite Size Baking

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Corn Bread#BreadBakers

Soft and spongy corn bread, my hubby who does not like corn also enjoyed this  corn bread. This corn bread contains cornmeal as well as corn kernels. It's a yeasted bread.
Ingredients 
75 Grams All Purpose Flour 
45 Grams Cornmeal  
60 Grams Caster Sugar 
1 Egg 
90 Ml Milk 
25 Grams Unsalted Butter - melted 
½ Teaspoon Instant Yeast 
120 Grams Fresh Corn Kernels
¼ Teaspoon Salt

Method

Grease and line a 6" square pan with parchment paper.

Sieve the all purpose flour. In a bowl add the all the dry ingredients - all purpose flour, cornmeal, salt, sugar and yeast. Mix it with a hand whisk.

In a another sauce pan melt the butter. Keep it to cool.

When the butter cools add the egg, milk and whisk till just blended, do not over whisk till it is foamy.

Mix in the dry ingredients and whisk till it is incorporated and no traces of flour is seen, now add in the corn kernels and mix it lightly. 

Cover the bowl and keep it aside till it doubles in volume (it took around an hour or so).
When it doubles in volume, give it a light mix and pour this into the prepared pan. 
Cover and leave it aside till it again doubles in volume for about 30 minutes or so. After 20 minutes preheat the oven at 170°C for 15 minutes. 
When the batter doubles in volume, bake it in a preheated oven for 35 to 40 minutes. 
When baked keep it on a wire rack to cool for 15 - 20 minutes. 
Lift the corn bread by the parchment paper and 
place it on the wire rack till it comes to room temperature. 
Slice it when warm and enjoy it with your tea.
 This make a perfect bread for breakfast for Hi Tea party.
Enjoy!!
Labels:  Breads, Corn kernels, Cornmeal, Egg, Yeast, Baked, Breakfast, Hi Tea, Healthy

"Let's get corny' is our tag line for this month's bread baker's and our host is Stacy of Food Lust People Love.
Do check here some of the corny breads our other baker's have done this month. 
Bacon Country Bread with Corn from Karen's Kitchen Stories
Corn Bread from Sneha's Recipe
Grits Sandwich Bread from Pastry Chef Online
Honey Skillet Cornbread from Making Miracles
Hot Water Cornbread from Palatable Pastime
Iowa "Corn" Pancakes from A Messy Kitchen
Polenta Rosemary Garlic Sourdough Bread from Spiceroots
Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla
Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen
Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm
Studded Golden Cornbread from What Smells So Good?
Sweet Peach Cornbread from Food Lust People Love
Yeast Corn Breakfast Bread from Ambrosia
Blurb and badge: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
BreadBakers

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Dulce De Leche Banana Cake#BakingBloggers

  • Made this cake using all the leftovers ingredients I, had in the fridge. Over ripe bananas, leftover dulce de leche, little fresh cream and 3 triangles of cream cheese. 
    My hubby doesn't eat bananas, but, clever me finds endless ways of giving him this fruit, in smoothies, parathas and cakes. The only thing, I, have to be careful while using it, if he see it going into the dish then he will not eat it. Thinks that he will catch cold and cough if he eat's bananas, tried reasoning with him, but in vain.
     This cake it turns out moist, buttery and delicious. It tastes even better the next day.   You can see flakes of DDL, since it was thick and refrigerated, looks like chocolate chips.
    Ingredients  
  • 150 Grams Butter
    55 Grams Cream cheese
    75 Grams Caster Sugar
    3 Small Eggs
    210 Grams All Purpose Flour
    1 Teaspoon Baking Powder
    ½ Teaspoon Baking soda
    ¼ Teaspoon Salt
  • ¼ Cup Fresh Cream
    1/3 Cup Packed Dulce De Leche
    3 Medium Size Bananas – mashed /blended
    1 Sachet(8 grams) Vanilla Sugar

    Method
    Preheat the oven to 180°C. . Greased and line an 9” round baking pan ( used an 8" pan silicone mould, had leftover batter so made it in a small bundt pan).
    Blend the bananas, you can mash them with a fork too. (had to blend them cause hubby shouldn't see traces of it). 
    In a bowl sieve flour, baking powder, baking soda, vanilla sugar and salt. Set it aside.
    Beat the butter, cream cheese, DDL and sugar on high speed until light and fluffy. Add in eggs, one at a time and mix until smooth. Mix in bananas.
    Slowly add in the flour mixture and  little of cream, blend just until smooth and all the flour and cream is incorporated.
    Pour batter into the baking pan. Bake for 45  minutes or until golden brown and a toothpick inserted in the center comes out clean. 
    The Bundt pan too 20 minutes to bake.
    While baking the house was filled with the fragrant aroma.
    Let the cake cool for 10 minutes in the pan before removing it. Let the cool completely before cutting into it. 
    The big cake I dusted with icing sugar
    the small one got over in one go along with our tea.
    Lables : Cake, , Banana, Cream Cheese, Dulce De Leche, Baking Bloggers, Hi Tea
    Baking Bloggers

    June 2020: Let's Go Bananas!
    Banana After School Snack Cake from Karen's Kitchen Stories
    Banana Oatmeal Muffins from Sid's Sea Palm Cooking
    Brown Sugar Banana Cake from Cookaholic Wife
    Chocolate Sunflower Seed Breakfast Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
    Dulce De Leche Banana Cake from Sneha's Recipe
    Hummingbird Muffins from Veggies First Then Dessert
    Margy's Best Banana Bread from Food Lust People Love
    Peanut Butter Banana Baked Oatmeal from Making Miracles
    Raw Banana Baked Chips from Cook with Renu
    Roasted Banana Ice Cream from Caroline's Cooking
    Soft Baked Banana Oatmeal Bars from A Day in the Life on the Farm
    Sourdough Banana Bread from Culinary Adventures with Camilla
    Triple Chocolate Banana Bread from Palatable Pastime    

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Apple Bread Rolls#BakingBloggers

Sue our host and brain child of Baking Blogger asked us to  "Start the year 2020 off with some sweet rolls". 
One Apple will make 6  Rolls with the remaining dough I made a large bowl shaped bread. 
These rolls are so soft , fluffy and delightful to look at that my guest couldn't take their eye's off it. 

For the Apple Filling 

1 Medium Apple
2 Tablespoons Caster Sugar 
1 Teaspoon Butter 
¼ Teaspoon Cinnamon powder
1 Teaspoon All Purpose Flour 
For the Bread Dough 
250 Grams Bread Flour 
2 Tablespoons Heaped Caster Sugar
½ Teaspoon Level Salt
1 Egg - lightly beaten
100 Ml Milk 
15 Grams Fresh Yeast
25 Grams Butter
Water - as required to knead the dough

For the Garnishing 
Cinnamon Sticks as required
Pumpkin seeds as required

Method

Slice the apple and dice then into tiny cubes.

In a pan add the sugar , butter, on medium heat cook till the sugar caramelizes. Then add the apple , flour and cook till the apple softens. Do not over cook they should be just soft. Add the cinnamon and take it off flame. Keep aside to cool

For the Bread Dough
For the Sponge
In a bowl add the milk, sugar, 3 tablespoons flour and yeast, mix well and keep aside till it froths/bubbles for about 20 minutes.
For the  Dough

In a food processor add flour,lightly beaten egg and all of the sponge mix , knead this to a dough, if kneaded then add a tablespoon of water till you get a soft and sticky dough. Now add the butter,  again knead till the butter is incorporated. This dough is a sticky dough, so do not be tempted to add more flour. Take the out on to a work surface and knead for about 5 to 8 minutes till the dough does not stick to your hands, it should be soft and smooth. Keep this in a oiled bowl till it doubles in volume.
As the dough is kept aside to rise, let's prepare our tray to make the rolls. 
Brush small tart molds with butter and then dust it with flour and arrange them in the baking tray. 

Make small stems with cinnamon sticks.  Keep these aside.

Then deflate the dough and divide into 10 small balls. Roll each into a smooth ball, cover keep them to rest for 15 minutes. 
After 15 minutes flatten each ball with just a sprinkle of flour, into a circle  
Place a heaped teaspoon of apple filling in the center. Bring the ends to together to form bag, pinch the ends well then again lightly roll it into a ball. 
Place each into the prepared tart molds. 
Take a toothpick and make a hole in the center lightly, 
Insert a cinnamon stick, then light apply water to one side and place a pumpkin seed. Keep them covered till they double in volume. 
Bake in a preheated oven at 170°C / 340°F for 15 to 18 minutes.
When they are out of oven brush them with butter and take them out of the molds and let them cool on a wire rack for 15 minutes. 
Slice and enjoy.  
Served these for a Hi Tea Party. These were simply delicious.
My Notes
If you are using instant yeast then add 1¼ teaspoon. 

Use green pumpkin seeds, they make these look even more delightful, could not find them in my pantry shelf, used the white ones.
Lables :  Apple, Sweet Rolls, Bread, Baking Bloggers, Stuffed Bread, Yeasted, Hi Tea  
Baking Bloggers January 2020, Sweet Rolls

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