Recipe Sharing

Replies to This Discussion

Permalink Reply by Kim Washington on January 6, 2011 at 4:04pm

yup yup it sure is!! happy for your success!


Faith Gealey-Brown said:

Hey Kim,

Just wanted to let you know that I made the Guinness cupcakes over the weekend - they were a hit! I feel so silly because I doubled the batter since I was making a cake...the order was for an 8 inch, so I ended up doing a double layer 9 inch round and still ended up with enough batter to make 18 cupcakes! Totally keeping this recipe ;) - it's a winner!!!

Permalink Reply by Tara Creary on January 7, 2011 at 11:14am

Anyone with a recipe for STICKY TOFFEE PUDDING?

Permalink Reply by Faith Gealey-Brown on January 7, 2011 at 5:33pm

Faith's Sticky Toffee Pudding

 

1 C finely chopped dates

1 1/4 C hot tea (any kind of black tea will do, but I like to use English or Irish Breakfast Tea)

2 C all purpose flour

1 1/2 tsp baking powder

1/2 C (one stick) sweet cream salted butter

7/8 C white sugar

3 large eggs

1 tsp baking soda

1 tsp vanilla extract

1 tsp instant coffee granules

1-2 tsp unsweetened cocoa powder (OPTIONAL)

 

1. Preheat oven to 350 degrees.

2. Soak dates in hot tea for 15-20 minutes.

3. Sift flour and baking powder together and set aside.

4. Prepare and line cake pan (this recipe yields one 8 inch round)

5. Cream butter and sugar together until light and fluffy.

6. Beat in eggs, one at a time

7. Fold flour mixture into the creamed mixture.

8. Add baking soda, vanilla, coffee (and cocoa powder, if desired) to the date and tea mixture.

9. Fold the date mixture into the batter.

10. Turn into prepared baking pan and bake for 1 hour - 1 1/2 hours, until an inserted toothpick comes out clean.

11. Serve warm with hot toffee sauce (see recipe and instructions below) and a dollop of whipped cream or a scoop of vanilla ice cream.

 

Hot Toffee Sauce

1/2 C sweet cream salted butter (one stick)

1 1/4 C dark brown sugar

1/2 C white sugar

7/8 C light corn syrup

1 C evaporated milk

1 tsp vanilla

 

1. Place butter, sugars and corn syrup in a sauce pan, and gently melt the butter into the sugar and corn syrup on low.

2. Once the butter has melted, stir and bring the mixture to a simmer.

3. Simmer for about 5 minutes.

4. Remove from heat and gradually stir in the evaporated milk and vanilla.

5. Return to heat and stir for 2-3 minutes, or until the sauce is smooth.  

Permalink Reply by Faith Gealey-Brown on January 7, 2011 at 5:36pm

Faith's Cookies & Cream Buttercream

 

1 C butter, softened

1 lb powdered sugar

2 tsp vanilla

12 oreo cookies, crushed

 

1. Place butter in bowl and add vanilla. Beat until light and fluffy.

2. Add powdered sugar, one cup at a time.

3. Fold crushed oreos into the buttercream

Permalink Reply by Tara Creary on January 7, 2011 at 9:13pm

Thanks a Mil Faith!

Faith Gealey-Brown said:

Faith's Sticky Toffee Pudding

 

1 C finely chopped dates

1 1/4 C hot tea (any kind of black tea will do, but I like to use English or Irish Breakfast Tea)

2 C all purpose flour

1 1/2 tsp baking powder

1/2 C (one stick) sweet cream salted butter

7/8 C white sugar

3 large eggs

1 tsp baking soda

1 tsp vanilla extract

1 tsp instant coffee granules

1-2 tsp unsweetened cocoa powder (OPTIONAL)

 

1. Preheat oven to 350 degrees.

2. Soak dates in hot tea for 15-20 minutes.

3. Sift flour and baking powder together and set aside.

4. Prepare and line cake pan (this recipe yields one 8 inch round)

5. Cream butter and sugar together until light and fluffy.

6. Beat in eggs, one at a time

7. Fold flour mixture into the creamed mixture.

8. Add baking soda, vanilla, coffee (and cocoa powder, if desired) to the date and tea mixture.

9. Fold the date mixture into the batter.

10. Turn into prepared baking pan and bake for 1 hour - 1 1/2 hours, until an inserted toothpick comes out clean.

11. Serve warm with hot toffee sauce (see recipe and instructions below) and a dollop of whipped cream or a scoop of vanilla ice cream.

 

Hot Toffee Sauce

1/2 C sweet cream salted butter (one stick)

1 1/4 C dark brown sugar

1/2 C white sugar

7/8 C light corn syrup

1 C evaporated milk

1 tsp vanilla

 

1. Place butter, sugars and corn syrup in a sauce pan, and gently melt the butter into the sugar and corn syrup on low.

2. Once the butter has melted, stir and bring the mixture to a simmer.

3. Simmer for about 5 minutes.

4. Remove from heat and gradually stir in the evaporated milk and vanilla.

5. Return to heat and stir for 2-3 minutes, or until the sauce is smooth.  

Permalink Reply by Faith Gealey-Brown on July 12, 2011 at 12:49pm

Tara - have you tried out this recipe yet?  One of my preggo friends has this as her main craving so I've been making it a lot recently! LOL. It's soo delicious and stays moist for days.

Tara Creary said:

Thanks a Mil Faith!

Faith Gealey-Brown said:

Faith's Sticky Toffee Pudding

 

1 C finely chopped dates

1 1/4 C hot tea (any kind of black tea will do, but I like to use English or Irish Breakfast Tea)

2 C all purpose flour

1 1/2 tsp baking powder

1/2 C (one stick) sweet cream salted butter

7/8 C white sugar

3 large eggs

1 tsp baking soda

1 tsp vanilla extract

1 tsp instant coffee granules

1-2 tsp unsweetened cocoa powder (OPTIONAL)

 

1. Preheat oven to 350 degrees.

2. Soak dates in hot tea for 15-20 minutes.

3. Sift flour and baking powder together and set aside.

4. Prepare and line cake pan (this recipe yields one 8 inch round)

5. Cream butter and sugar together until light and fluffy.

6. Beat in eggs, one at a time

7. Fold flour mixture into the creamed mixture.

8. Add baking soda, vanilla, coffee (and cocoa powder, if desired) to the date and tea mixture.

9. Fold the date mixture into the batter.

10. Turn into prepared baking pan and bake for 1 hour - 1 1/2 hours, until an inserted toothpick comes out clean.

11. Serve warm with hot toffee sauce (see recipe and instructions below) and a dollop of whipped cream or a scoop of vanilla ice cream.

 

Hot Toffee Sauce

1/2 C sweet cream salted butter (one stick)

1 1/4 C dark brown sugar

1/2 C white sugar

7/8 C light corn syrup

1 C evaporated milk

1 tsp vanilla

 

1. Place butter, sugars and corn syrup in a sauce pan, and gently melt the butter into the sugar and corn syrup on low.

2. Once the butter has melted, stir and bring the mixture to a simmer.

3. Simmer for about 5 minutes.

4. Remove from heat and gradually stir in the evaporated milk and vanilla.

5. Return to heat and stir for 2-3 minutes, or until the sauce is smooth.  

Permalink Reply by Faith Gealey-Brown on July 12, 2011 at 1:35pm

I know a few of you were interested in some of the more exotic cupcake flavours I've come up with...so here is my base recipe that I use and I tweak from there!

 

Faith's Basic Cupcake Recipe

2 C self rising flour

1 C milk

3 large eggs

2 C granulated sugar

1 C butter

2 tsp vanilla

 

1. Cream butter and sugar together.

2. Beat in eggs, one at a time.

3. Beat in vanilla.

4. Alternatively add flour and milk, starting and ending with the flour.

5. Bake at 350 degrees - start checking after 15 minutes.  When it bounces back to the touch, they are ready!

 

Variations:

 

Honey Lavender - swap out 1/4-1/2 of the sugar with honey (depending on how strong a honey flavour you want), simmer the milk for a few minutes with the lavender and allow it to cool completely. Strain and use the lavender milk in the recipe.  For extra lavender flavour, you can make lavender sugar or I also grind it and add it to the icing.

 

Guava - fold in some guava paste at the end.  I'm sure this would work for Mango as well, but I'm allergic so I can't mess around with it! I'm allergic to guava too but not as bad as the mango, my mom was my guinea pig and now she keeps harassing me for the recipe! LOL.  

 

Jasmine Citrus - the same as the honey lavender, just replace the vanilla with citrus extract of your choice (lemon, orange etc.) and a tsp of zest, and allow the jasmine tea to steep in the warmed milk until the milk is cool.

 

Green Tea - if you can get some matcha green tea powder, add a couple of teaspoons to the batter, other wise, steep the green tea in the milk (use a lot of bags to get a strong flavour).

 

Pink Lemonade - use lemon extract instead of vanilla, add the zest of one lemon and add 1/4 C of grenadine or strawberry syrup.

 

Cappuccino - add some instant coffee granules to the warmed milk allow to steep as it cools.  For a stronger coffee flavour, replace a tsp of the vanilla with a tsp of instant espresso granules.

 

Chai - add some chai spice to the warmed milk, allow it to cool and use in the recipe.

 

White Chocolate Raspberry - I add 1/4 C of raspberry puree or 2 Tbsp of good quality raspberry preserves and 1/3 C of good quality chocolate chips.

 

Be creative - this basic recipe can be remixed soooo many ways!  Have fun with it!  Let me know how the flavours work for you!

Permalink Reply by Kerry on July 15, 2011 at 7:00am

Thank you for sharing Faith

 

Permalink Reply by Faith Gealey-Brown on October 4, 2011 at 10:22am

Hi Kerry this is the crusting buttercream recipe I use.  I've made a few tweaks along the way:

 

I increased the flavouring to 2 Tbsp (whatever you like)

I also added a Tbsp of meringue powder

I increased the sugar too, I use a 2 lb bag of powdered sugar

Hope that helps!
Faith Gealey-Brown said:

Hi Kerry,

I have two types of buttercreams I use... for icing regular cakes, I use the wilton's buttercream recipe, which is a crusting recipe (a little modified)...
1 C crisco
1 C butter
4-5 C powdered sugar sifted
2 tsp vanilla extract (real)
1 tsp almond extract
Evaporated milk or heavy cream

1. Cream sugar and crisco together, until smooth.
2. Add extracts and mix well
3. Add sifted powdered sugar, one cup at a time, mixing well between additions.
4. Add milk or cream, one tsp at a time if the icing becomes too thick. Add additional sugar if it is too thin.

I always taste before using, just to make sure that it has enough flavour and the sweetness is balanced.

For fondant cakes and cupcakes, I use the same recipe but only use butter - no crisco.

It works well for me :). I know a lot of people also swear by seriouscake's buttercream recipe (which is under the recipes forum on this site). I haven't had a chance to try it out as yet - but people who use it stick with it and rave about it :). Hope this helps!





Kerry said:

Hi Faith

Do you have a buttercream icing recipe that you can give me. The one you use when covering your cakes and even what you use before placing your fondant over your cakes (not sure if it is the same recipe)
I made a fondant cake over the weekend and the buttercream was all soft and runny/messy and I did not get a smooth finish. When the fondant was placed over the cake it I did not get a smooth finish either. I remember you said that buttercream needs to crust before being smoothed with a paper towel or fondant smoother. Any suggestions, tips, tricks etc will help.

Thanx!!!

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