Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

THE DARING BAKERS’ JUNE 2012 CHALLENGE: Going Batty for the Jubilee


Green Tea Battanburg

Green Tea Battanburg

This challenge was an excellent one to say the least…I wanted to make a cake using some of my Matcha green tea powder, so instead of making the traditional pink and white Battenburg, I decided to make a green on white Battenburg! this cake was soooo yummy, I didn’t want to share it (maybe because I’m pregnant or maybe because I didn’t want to share it! lol) Here is the recipe I made, I will put the traditional recipe underneath the gallery!

Green Tea Battenberg:

Ingredients

  • 175gm / 6 oz Unsalted Butter, softened & cut in cubes
  • 175gm / 6 oz Caster Sugar
  • 175gm / 6 oz Self-Raising Flour
  • 3 Large Eggs, room temp
  • 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
  • 3½ gm Baking Powder
  • 2½ ml Vanilla Extract
  • 1¼ ml Almond Extract
  • 20 gm green tea powder
  • 30 gm heavy cream

To Finish

  • 100gm /3 ½ oz Apricot Jam
  • 225gm / 8 oz Marzipan, natural or yellow

Directions:

1. Preheat oven to moderate 350°F/180°C/160°C Fan Assisted/Gas Mark 4

2. Grease an 8”/20cm square baking tin with butter

3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)
OR Prepare Battenberg tin by brushing the tin with melted butter and flouring

5. Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth

6. Spoon half the mixture into the one side of the prepared baking tin

7. Make a paste from the heavy cream and green tea powder and add to one of the batters

8. Spoon the green tea batter into the other half of the prepared baking tin

9. Smooth the surface of the batter with a spatula, making sure batter is in each corner

10. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean (it should shrink away from the sides of the pan)

11. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack

12. Once completely cool, trim the edges of the cake with a long serrated knife

13. Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge

14. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible

15. Gently heat the apricot jam and pass through a small sieve

16. Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow)

17. Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake

18. Brush the top of the cake with apricot jam

19. Place the cake on the marzipan, jam side down

20. Brush the remaining three sides with jam

21. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over

22. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate

23. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

 

here is the recipe for the Traditional Battenburg.

Traditional Battenberg:

Servings: +- 8

Ingredients
¾ cup (1½ sticks) 175gm / 6 oz Unsalted Butter, softened & cut in cubes
¾ cup / 175gm / 6 oz Caster Sugar
1¼ cups / 175gm / 6 oz Self-Raising Flour (***see end of doc on how to make your own)
3 Large Eggs, room temp
½ cup / 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
3/4 tsp / 3½ gm Baking Powder
½ tsp / 2½ ml Vanilla Extract
1/4 tsp (1¼ ml) Almond Extract
Red Food Colouring, paste, liquid or gel

To Finish
1/3 cup (80 ml) 100gm /3 ½ oz Apricot Jam
1 cup / 225gm / 8 oz Marzipan, natural or yellow

 

just follow the recipe above!

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THE DARING BAKERS’ FEBRUARY, 2012 CHALLENGE: Quick! Gimme a Flavor!


Lemon Quick Loaf

Lemon Quick Loaf

This was an awesome challenge brought to the forum by Lis from La Mia Cucina and it’s a recipe that is near and dear to my heart…due to the faked that I LOVE QUICK BREADS!!!!  Quick bread is an American term used to describe a type of bread which is leavened with leavening agents other than yeast. They include cakes, brownies and cookies, as well as banana bread, beer bread, cornbread, biscuits, muffins, pancakes, scones, and soda bread, but for this challenge we were limited to loafs/breads and muffins/popovers.  Which I didn’t mind, because I make pancakes all the time….last months challenge was biscuits aka scones…so I wanted to try to make more muffins and loafs. So I made 3 types of quick breads….but only got to photograph 2…LoL! I will post the recipe….sorry no pic of the ORANGE POPPYSEED LOAF!

Butternut Squash Muffin (quick bread)

this recipe makes 1 loaf

butternut squash muffin

butternut squash muffin

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree  (you can use pumpkin also!)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite, we used walnuts)

Instructions:

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9×5-inch loaf pans.
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf.  Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Butternut Muffin

Moist Butternut Muffin

   I like to wrap my pound cakes Plastic wrap and let it sit for 2-3 days, so I wrap each individual muffin in the same manner, but these didn’t get a resting period!!!! They were goobled up in 3days, this recipe make 6 large muffins or 1 loaf or 12 normal size muffins or 24 mini muffins.  I love gourds and use this recipe for pumpkin muffins thought it would be nice to try the butternut squash, since it has a similar flavor and because I had it in the fridge and needed to get rid of it! LoL

The next loaf was a loaf suggestion by the challenge host! Meyer Lemon Loaf! WEEEEELL I didn’t have any meyer lemon, so I used regular lemons….tasted great to me! This time I stuck with a loaf…it was tart and sweet, moist and delicious! I hope you try it!

Lemon Loaf

Lemon Quick Loaf

Lemon Quick Loaf

Makes two 8” x 5” (20 x 13 cm) loaves
Adapted from Recipe Girl’s Meyer Lemon Loaf

Ingredients

LOAF:
2 2/3 cups (640 ml) (375 gm/13¼ oz) all-purpose (plain)unbleached flour
¾ teaspoon (3¾ ml) (3¾ gm) baking powder
zest of 3 Meyer lemons (regular old lemons will work just fine)
2 cups (480 ml) (450 gm/16 oz) white granulated sugar
6 large eggs, at room temperature
¾ cup (180 ml) sour cream or creme fraiche, at room temperature
2 tablespoons (30 ml) rum (can omit – I did!)
1½ tablespoons (22½ ml) fresh Meyer lemon juice (again, regular lemons can be used)
pinch of salt
9 tablespoons (135 ml) (125 gm/4½ oz/1 stick + 1 tablespoon) butter, melted and cooled

SIMPLE SYRUP:
½ cup (120 ml) (115 gm/4 oz) powdered sugar
½ cup (120 ml) water
Juice from 1 medium Meyer Lemon (or regular lemon, we used REGULAR!)

Directions:
1. Preheat oven to moderate 350°F/180°C/gas mark 4. Butter and flour two 8” x 5” (20 x 13 cm)
loaf pans.
2. Sift together flour and baking powder; set aside.
3. Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the
mixture is a light lemon color and thickened a bit. This can also be done with a mixer. Whisk in
sour cream, then salt, then rum (if using) and lemon juice.
4. Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a
thick, pourable batter flecked with lemon zest.
5. Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester
inserted in center comes out clean.
6. While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until
sugar is dissolved. Remove from heat and add the lemon juice.
7. Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup,
repeat brushing as you feel necessary, put the cake back in the oven for 3minutes, this will let the syrup heat and soak into loaf and make a sweet tart glaze on top. Let cool!

Jaden loved this challenge as much as I did…well so did the hubby, I took one of the muffins to a co-worker and almost started a riot, for only bringing in just the one! The Lemon loaf I made that for myself only…I love citrus desserts! 🙂 Here is a video of how much Jaden loved the muffins mommy made!

Orange Poppy Seed Bread

I didn’t get to take a pic of this loaf, because someone stole it before I had a chance to! i won’t name names! LoL…but here is the recipe

makes 2 loaves

Ingredients:

3 cups all-purpose flour
2 1/4 cups granulated sugar
2 tablespoons poppy seeds, toasted (note below)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 1/2 cups milk
1 cup vegetable oil
3 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Orange Glaze (see recipe below)

— Toasting Poppy Seeds – Toast poppy seeds in a 350 degree F. oven or in a dry frying pan over medium heat. Stir occasionally, toasting only until seeds become aromatic!–
Instructions:

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.

In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add eggs, milk, vegetable oil, orange zest, vanilla extract, and almond extract; stir until dry ingredients are moistened.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. Remove from oven.

While still hot, using a long-tined fork, poke holes in the top of the baked loaves. Pour Orange Glaze over loaves. Cool in pans for 10 minutes; remove from pans.

Cool completely before slicing.

Yields 2 loaves.

ORANGE GLAZE:
3/4 cup sifted powdered (confectioner’s) sugar
1/4 cup freshly-squeezed orange juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

In a medium bowl, combine powdered sugar, orange juice, vanilla extract, and almond extract; stir until well blended.


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Butternut Squash Puree…..Easy Recipe!


butternut squash puree

butternut squash puree

This is a great puree to use when making butternut squash gnocchi,  and this is also the the puree i use in my butternut squash quick bread and muffin. Its simple and easy…you don’t need anything but a butternut squash, baking sheet, parchment or a silicon mat and of course an oven!

ingredients:

1 butternut squash

 

instructions:

Preheat oven to 350 F

Cut butternut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).

Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell),

Place the pulp in a food processor and process until smooth.

Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

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Sweet Treat Poll….


What recipe would you like to see next….

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Viennese Sables


Viennese Sable

Viennese Sable

Sweet crispy cookies are from the same site that features the Lemon Sables, Keiko’s Cake, she is a world class pastry chef- and she offers novice to expert recipes for cakes, cookies…everything! AGAIN~ Its an awesome site, and I just wanted to share a couple of recipes. These are much similar to the Lemon Sables, but no lemon and more butter!!! (that’s always a great thing!) They are finished off with a dusting of powdered sugar / icing sugar / confectioner sugar. You will need to use a piping bag with a star tip….but if you don’t have one, then u can use a plastic ziploc bag and pip any shape.

The cookies are buttery, crispy and just delicious. I packaged these cookies, along with the Lemon Sables and Chocolate Bar Cookies in 2 tins boxes and handed them to my mom and grandmother as Christmas gifts! They loved them so I hope you do too!

Viennese Sable

Butter 115 g
Icing sugar 45 g
Vanilla sugar 10 g, (i used 1tsp of vanilla extract! -Jaden’s Treats)
Salt 1 pinch
Egg white 30 g
Flour 135 g

  1. Beat the soft butter for a short moment.
  2. Add the salt, vanilla sugar, and the sifted icing sugar
  3. Mix until the sugar completely combined with the butter
  4. Then also add the egg white.
  5. Add the sifted flour and fold in the butter mixture with a spatula.
  6. Use a star tube to pipe out the dough.
  7. Bake for 30 minutes in your pre-heated oven at 170°C (338°F).
  8. After baking, let the cookies cool down completely. Then, powder with icing sugar

Viennese Sable

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Green Tea Marbles Muffins


These are some of the best muffins I have ever made! Its like eating a cup of tea…maybe I will post the recipe, but I didn’t make these to add onto the site! But once I made them and saw how pretty, yummy and simple they are I decided to just add a pic of the muffins I made. My hubby and I loved them, I sent some to my sister and she told me they were delicious! So maybe I will post a video of them soon!

Happy Baking

Jaden’s Treats

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Key Lime Pie Cupcakes


Mini Key Lime pie Cupcakes

Mini Key Lime pie Cupcakes

These cupcakes were awesome, they didn’t have a very citrusy flavor to the cake, but the frosting made up for it! I like citrus fruit flavored things, the tart the better; and being that I am a Florida native, citrus fruits are abundant here. Everything from limes, oranges, grapefruits, and key limes, Florida is the best when it comes to having fresh citrus fruit available! Soooo I decided to make key lime pie, a nice key lime flavor custard in a lightly sweetened crust; then I started to realized that if I made a big pie…I would probably eat it in one sitting, so I decided to make cup cakes! For some reason I tend to eat cake less than pie…weird! Well anyways here is the recipe!  Enjoy!!

Recipe:

  •  2sticks Softened Butter, Divided in 12tbsp and 4tbsp
  • 1 cp Sugar
  • 1 tbsp Finely Grated Lime Zest, Divided, (or 2tbsp key lime or lime juice)
  • 3 Large Eggs
  • 1 tbsp Lime Juice
  • 1 tsp Vanilla Extract
  • 1-½ cp Self-Rising Flour
  • 8 ounces, weight Cream Cheese, softened
  • ½ cp Condensed Milk
  • ½ cp Icing Sugar

Preheat oven to 400 degrees.

Line a 12-cup muffin tin with cupcake papers.(I used a 24-cup mini cupcake tin-Jaden’s Treats)

Mini Tin

24-cup Mini Tin

Beat 12 tablespoons butter, sugar, and 1 1/2 teaspoons lime zest until light and fluffy.(I used lime juice for more of a tart flavor – Jaden’s Treats)

 

butter sugar egg

butter sugar egg

Starting adding the egg,

Beat in lime juice and vanilla until just incorporated.

lime flour batter

Flour until each is thoroughly incorporated.

Divide batter evenly among prepared pans.

Bake until golden brown, 15 to 17 minutes.

Nice and Golden

Nice and Golden

Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.

Key Lime Frosting

Beat remaining 4 tablespoons butter, 1 1/2 teaspoons zest, and the cream cheese until smooth; beat in condensed milk and sugar.

Frost and serve.

frosted delights

frosted delights

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Season’s Greetings aka Headache with a Bow!


Christmas time is growing near and all I want to do is sleep!!! When you are a full time anything that is the major priority on your mind, well for me it is! I have to clean, cook, bake, clean…then visit family and friends and help them cook! REALLY!?!?!? Well I am short of on a mini vacation, my son is staying with his grandma (my mother in law) for a whole week…and everytime I go into his room I have to fight back tears! (I AM SUCH A WUSS) I feel like someone has stolen my baby…then I come back to reality and realize he will be back and then I will be wishing someone would just watch him for 1 night!

I will be posting 2 new treats maybe tonight maybe tomorrow. These two recipes were given as X-mas gifts to my grandma and to my mom…I have replaced two of the recipes I said I was going to make as gifts. I hope you will try them both…and LEAVE COMMENTS, we love to read comments of people would have tried our recipes or will try it or just like them.

The first recipe were Chocolate Mallow cookies, a cookie with a hint of cinnamon topped with homemade marshmallow then drenched in chocolate! These cookies were awesome, the cookie was crisp but not too crisp to where is crumbles, the marshmallow was gooey and sticky (BEWARE!!! LOL) and the chocolate, well it was chocolate! These are a kid’s dream, and maybe mommy and daddy’s too! Give it a try recipe will be coming soon!

The next recipe was for key lime pie cupcakes, I made mini cupcakes but this recipe is delicious for regular size cupcakes as well! When making the batter, I used 2tbsp of key lime key juice…this didn’t really have a lime flavor to me…so the next time I will be using 3tbsp…but its moist and a hint of citrus is there…(I LIKE THE FLAVOR OF CITRUS CAKES, TO BE TART BUT SWEET!) I topped the cakes with a key lime butter cream, this is where the key lime came in more….all in all this is a great recipe for kids and for adults, make them mini  for the kids to fit in their hands and enjoy; make them mini for ladies who want a “light” dessert! LoL

Well if you are going to be making these recipes I best be getting posting…don’t forget to comment! and post requests of things you might want me to bake for you to test out or recipes you would like to see prepare.

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