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Important Gadgets for Baking



Haselnut cupcakes in silicon form
Haselnut cupcakes in silicon form

Hello Guys! You might have noticed that I am fond of baking. This is one of my hobbies that I am passionate about . As I was thinking today what to write for Blogjob, I thought I have to write about the important gadgets that I mostly used in baking. Without these things, it´s not too easy to achieve what I have in mind.

 

Here are the important gadgets for baking:

 

  Mixing Bowl

Mixing bowl is one of the basic kitchen utensils for baking cakes, cupcakes, cookies, muffins and bread. Having a set of mixing bowl is good as I surely need more than one. It should be the one which don´t slip easily when mixing.

Electric Stand  or Hand mixer

Electric stand mixer is one of the best. I could leave the ingredients mixing themselves in an electric stand mixer while I do other things like greasing the baking tin. Hand mixer is okay but you have to hold it while mixing the baking ingredients until the dough or batter  is done.

 Measuring Cups and Weighing Scale

It´s not common to use measuring cups here in Germany. The Germans mostly use weighing scale. I have both as some of my baking ingredients are measured by cups.

Wooden Spoon, Spatula and Offset Spatula

I have been using these 3 gadgets since I learned baking. The wooden spoon and the normal spatula are good when scratching off the dough or batter from the mixing bowl. The offset spatula is best when I decorate the cakes, cookies, muffins and cupcakes with icing.

Baking Tins

Well, without baking tins I couldn´t bake. I have different kinds of baking tins from round, square, heart and bundt forms. Some of my new purchased are made of silicon and they are great as I don´t have to grease them and it´s easy to get off the cake from the baking form.

Parchment  or Baking Paper

If I don´t use a silicon baking form, I used parchment paper. It´s easier to get off the bread or cake when the inner bottom of the baking tin is with parchment paper.

Scooper or Ice Cream Scooper

Yes, I do use ice cream scooper when I bake cupcakes and muffins. It´s easier to use an ice cream scooper when putting the batter in the cupcakes or muffins baking tin.

What important gadgets do you use in baking? The above baking gadgets are my basic. What are yours? Thanks for reading. Please feel free to comment and share this post to your social media sites.

Copyright 2016, All Rights Reserved by ©Thelma Alberts

 



Ciabata Rye Bread Sandwiches For Brunch

Ciabata Rye Bread Sandwich
Ciabata Rye Bread Sandwich

What is ciabata? Ciabata is an Italian white bread. It is a long broad and flat bread which is baked in many variations. It is the “baguette” of Italy though ciabata is broader than the baguette in France. Ciabata bread are widespread here in Germany. As the Germans are not fond of eating white bread, so the bakers baked ciabata with rye flour. Ciabata rye bread is more healthier than made with white flour. It tastes more richer and heartier than the white bread.

 

Ciabata rye bread is very filling and so I mostly used this for making sandwiches for our brunch during weekends. I have made a lot of variations in making rye bread sandwiches and I will share you some of these in this post.

 Ciabata Rye Bread
Ciabata Rye Bread

Ciabata Rye Bread Sandwiches Variations: It is cut lenghtwise: 

  1. The lower part is brushed with cheese spread. Then filled with salami, gouda cheese, tomato slices with salt and pepper and decorated with mint leaves. (Photo above)
  2. The lower part is with butter or margarine. Then filled with lettuce leaf, tomato slices, boiled egg  and cucumber slices. Sprinkled with salt and white pepper powder.
  3. The lower half rye bread with tomato cheese spread and top with tomato slices. Sprinkled with salt, white pepper powder or chili powder and mint leaves. (Photo below)
  4. The lower half brushed with olive oil, then tomato, gherkins and boiled egg slices on top of the oil. Spiced with salt, pepper powder and basil leaves slices.
  5. The lower half spread with margarine, then add lettuce leaf, leftover chicken meat flakes and pineapple chunks.
  6. The lower half spread with cheese spread, then tuna flakes with salt and pepper and top it with miracle whip or mayonnaise and pieces of orange chunks.
  7. The lower half spread with margarine, then ham and some Sauerkraut on top.
1/3 slice of a Ciabata Tomato Cheese Sandwich
1/3 slice of a Ciabata Tomato Cheese Sandwich

These variations are all covered with the upper top of the ciabata rye bread before serving. There is no limitation what to fill in this bread. Of course you can fill  this with nougat cream, honey or just green leafy vegetables. Just create something you love. Enjoy brunching!

Copyright 2016, All Rights Reserved by ©Thelma Alberts

Read more at https://blogjob.com/mykitchenandi/#rMuOBqfu7hXFD1Yq.99

Savoury Bacon Feta and Ricotta Cheese Filo Pastry

Savoury Bacon Feta and Ricotta Cheese Filo Pastry
Savoury Bacon Feta and Ricotta Cheese Filo Pastry

Today was actually a lazy day for me. Well I thought it was until I felt hungry skyping with my cousin. There was a brown out / blackout in my house in the Philippines that we had to stop our chat. After that I went to the kitchen trying to find out what I could make for our light supper. I saw an almost expired filo pastry dough that I thought I had to make something out of it. Gladfully I found some of what I needed for the pastry. Thankfully, these ingredients were the basic food we had in the fridge for making our meals. That was the first time I made this triangle filo pastry that I was creative again in my kitchen. I  was successful. The filo pastry was delicious and savoury that I have eaten 2 out of the 6 pieces I have baked.

Savoury Bacon Feta and Ricotta Cheese Filo Pastry, ready to be eaten
Savoury Bacon Feta and Ricotta Cheese Filo Pastry, ready to be eaten

Ingredients : 6 pieces

1 Filo pastry from the supermarket, 25×38 cm

50 grams bacon, cubes

1 ripe tomato

50 grams Feta cheese

2 to 3 tablespoons Brunch Tomato and Ricotta breadspread 

1 leaf spring onion, cut into pieces

Chili or white pepper  powder

1 egg for brushing the pastry

Baking paper

 

Procedure :

  1. Cut the filo pastry dough into 6 squares.
  2. Wash and cut the spring onion and the tomato into cubes.
  3. Slice the Feta cheese into cubes.
  4. Spread the Tomato and Ricotta breadspread on the filo pastry dough but not on the edges.
  5. Then add some bacon, tomato, feta and spring onions on top of it. Don’t make it so full.
  6. Sprinkle white pepper powder or chili powder if you want it hot.
  7. Fold the filled filo pastries into  triangles and arrange them on a baking tray.
  8. Sealed the pastries by pressing the edges with fork.
  9. Brush the top  with blended egg.
  10. Baked in a 200°C preheated oven for 15 minutes  or until golden brown.
  11. Serve with salad and maybe a glas of red wine.

 

I hope you will try this food especially now that barbecue time is in season. This filo pastry snack is good for fingerfood parties because eating this food cold is also yummy. Thanks for reading. Have a great new week to all😀

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Tuna Mandarine Filo Pastry Pinwheels

Tuna Mandarine Filo Pastry Pinwheels, ready to eat
Tuna Mandarine Filo Pastry Pinwheels, ready to eat

It´s almost 2 weeks since I have written a new recipe in this site. I know it´s Good Friday and I have to fast but we have a visitor today and so I made a special snack for us to go with our teas and coffees.

 

It was an easy snack recipe and the pastry was readymade as I have used filo pastry that I have bought in the supermarket. I have to tell you honestly that it was the first time I have made this filo pastry snack. I used my imagination again and made this with the ingredients I had in my fridge. These snacks turned out delicious and so I have to share this with you.

Tuna Mandarine Filo Pastry Pinwheels
Tuna Mandarine Filo Pastry Pinwheels

Ingredients:

275 gram filo pastry

1 can (140g) tuna in oil

3 tablespoons yoghurt salad dressing

2 tablespoons olive oil

1 tablespoon chopped mandarine fruits

1 leaf of spring onion, chopped

6 pieces of cheese (the one for toasting)

1 blended egg for brushing the pinwheels

salt and pepper to taste

baking sheet for the baking tray

Tuna Mandarine Filo Pastry Pinwheels, Rolled
Tuna Mandarine Filo Pastry Pinwheels, Rolled

I was not sure if our visitor ate mandarine and so I divided the recipe into 2 portions. Half of the tuna flakes mixture was with mandarine, the other half was without mandarine. I cut the long filo pastry crosswise into 2.

Tuna Mandarine Filo Pastry Pinwheels, Rolled and Cut
Tuna Mandarine Filo Pastry Pinwheels, Rolled and Cut

Procedure:

  1. Cut the filo pastry into 2 and brush them with olive oil.
  2. Drain and mix the tuna flakes in a bowl.
  3. Add the  yoghurt salad dressing, spring onion, salt and pepper.
  4. Divide the tuna flakes mixture into 2 and add the chopped mandarine to the other half portion.
  5. Spread the tuna flakes to their respected filo pastries. One with mandarine fruits, the other one without.
  6. Put 3 pieces of cheese on top of each filled filo pastries.
  7. Roll each filo pastries and cut each into 10 pieces.
  8. Arrange the tuna filo pastry pinwheels on the baking tray with baking sheet.
  9. Brush with blended egg and bake in a pre-heated oven (200°C) for 15 minutes or until golden brown.
Tuna Mandarine Filo Pastry, cut in pinwheels
Tuna Mandarine Filo Pastry, cut in pinwheels

That was the first time I have baked tuna filo pastry pinwheels and I was happy with the result. The tuna flakes mixture in this recipe is one of my basic recipe when making tuna sandwiches for spontaneous snacks and so I thought I could make this as well for baking the pastry snacks. Would you like to try this? Please share in the comment below how you like this recipe. Thanks?

Copyrights 2016, All Rights Reserved by ©Thelma Alberts

Tuna Mandarine Filo Pastry Pinwheels for snacks
Tuna Mandarine Filo Pastry Pinwheels for snacks

Bread Rolls Leftover Pizza Style

Bread Rolls Tuna and Mozzarella Pizza, Bread Rolls  Salami Pizza
Bread Rolls Tuna and Mozzarella Pizza, Bread Rolls Salami Pizza

This evening I just wanted to make a simple tuna veggie salad for our dinner. When I inspected what ingredients I could add to the salad, I saw 5 bread rolls leftover from the other day. I thought they were all gone eaten by my hubby but they were not. I was thinking then that he would make bread crumbs from those rolls for making Frikadellen ( German hamburger). Then I imagined plenty of bread crumbs on the floor just like the last time he made them and not vacuumed the mess. I thought, “no way.” Then I was thinking what I could do about those bread rolls. I decided to make pizza style half bread rolls for dinner together with the salad. Gladfully, I had everything I needed for bread rolls pizza. I hate wasting food because I know how hunger felt like without anything to eat.

 

Ingredients: (2-3 persons)

 

5 leftover bread rolls cut in halves

5 tablespoons of tomato sauce, if not catsup

3 Sandwich salami, sliced

1 can tuna flakes in oil

a few pieces of mozzarella

pizza herb spices

salt and white pepper  powder to taste

grated Gouda cheese

 

Procedure:

  1. Heat the oven to 200 °C.
  2. Spread the tomato sauce or catchup on the bread roll halves.
  3. Add the pizza herb spices on top of the sauce.
  4.  Top the 5 halves of the bread rolls with salami slices and grated cheese.
  5. Top the 5 halves of the bread rolls with tuna flakes, salt, pepper powder, mozzarella and grated cheese.
  6. Put them all in the baking tin and bake for about 10 minutes or until the cheese melted.
  7. Serve with vegetable salad. Enjoy your selfmade bread roll leftover pizza.

 

This recipe is actually good for snacks when you have an unexpected visitors. If you don´t have leftover bread rolls, you can use white or whole wheat sandwich bread. I have tried this one with whole wheat sandwich bread and it was delicious, too. You can use another toppings if you want to, like ham, bacon, turkey meat, chicken flakes or any leftover food you have at home.

Thanks for reading and please don´t forget to comment and share this recipe to any social media sites you have. Enjoy your new day.

Copyright 2016, All Rights Reserved by ©Thelma Alberts

 

Banana Coconut Cupcakes

Banana Coconut Cupcakes by Thelma Alberts
Banana Coconut Cupcakes by ©Thelma Alberts

Have you tried  baking a simple sponge cake recipe and kept on tweaking the recipe itself? I have just baked banana with coconut cupcakes spontaneously. The first time with coconut and I was amazed how delicious the cupcakes were. Of course I let my hubby try one of these cupcakes first and waited his honest comment. See? No wonder my hubby doesn´t lose weight. He is my guinea pig. LOL! I tried one too and was not really surprised. Banana and coconut go  well together.

 

Anyway, from the simple sponge cake that I have made, I just added 2 mashed bananas, 2 tablespoons of dessicated coconut and 2 tablespoons of chocolate sprinkles before mixing the batter well. My sponge cake recipe is a very old one and I can´t remember where I got it. The first time I baked this simple sponge cake (20 years ago), I thought it was a very boring recipe and so every time I baked sponge cake, I tweaked it. Sometimes I made this with pineapple and coconut and it was always yummy. I did not make always cakes from this recipe but made cupcakes instead. Just like this afternoon.

Banana Coconut Cupcakes by Thelma Alberts
Banana Coconut Cupcakes by ©Thelma Alberts

Here´s  the simple sponge cake recipe:

2 cups self raising flour

1 cup soft margarine or butter

1 cup brown sugar

4 eggs

 

Procedure with additional ingredients for the 24 pieces banana coconut cupcakes:

  1. Sift the flour. Add the margarine or butter, brown sugar and eggs in a mixing bowl.
  2. Blend them well in a mixer. Add 2 mashed bananas, 2 tablespoons of dessicated coconut and 2 tablespoons chocolate sprinkles. Fold them well into the batter mixture.
  3. Put the batter in the cupcakes baking tin with cupcake papers.
  4. Bake in the 175 °C preheated oven for about 20 minutes or until a toothpick comes out clean. If the cupcake bounces back when touching it, then the baked cupcakes are ready.

 

A simple sponge cake  recipe can be made into a very delicious cake or cupcakes. You just have to be creative. They look grand when decorating them with glaze icing. I still have to do that after this post. Thanks for reading. Good luck to the year 2016. HAPPY NEW YEAR 2016!!!!

Copyright 2015, All Rights Reserved by Thelma Alberts

 

My Chocolate Christmas Fondant Cake

My Christmas Cake by Thelma Alberts
My Christmas Cake by ©Thelma Alberts

Merry Christmas!  Have you  done with your Christmas celebration? We are not done, yet. The second  Christmas day (26 of Dec.) has just started. In England  and Ireland, it is Boxing Day. What about  in your country?

A few days ago, I baked  a chocolate cake. It was just a simple chocolate  sponge cake. The middle of the baked cake sunk a bit and so I put gingerbread  cookie in the middle  to make the top of the cake flat and easy to frost.  Then I decorated it in Christmas decorations.  I frosted the ready to roll white fondant icing on top and on the sides of the cake . I covered the  chocolate cake with this icing. I  didn’t plan how the cake should look like but I made trees, stars, roses and plaited icing from the remnants of my colored fondant icing before decorating. I was creative again.

Making the Christmas  fondant  decorations was fun. It reminded me of my childhood playing mud and forming them into food. It made me realised that my future was already “planned” by my fate.

Things Needed In Frosting With  Fondant Icing:

  • White, red, pink and green fondant icing.
  • Cookie cutters  (star, tree, angel, anything for  Christmas )
  • Turntable, easy to decorate the cake with the use of this baking gadget.
  • Any chocolate candies. The chocolates I used are filled with brandy.
  • Sharp knife
  • Toothpicks with Christmas tree toppers that hold the standing fondant tree  frosting.
  • Honey, used for pasting the fondant frosting.
  • Cake holder.
  • Baking paper for putting the decorations.
Fondant Icing Decorations by Thelma Alberts
Fondant Icing Decorations made  by ©Thelma Alberts

Decorating a very simple chocolate sponge  cake into a special one is the best I did this Christmas.  The smell of the cinnamon cookie inserted in the cake had given the cake a Christmas  flavour.

I served this cake today for our family Christmas dinner dessert. My daughter-in-law said that it looked like an American cake. What do you think? It was definitely a very yummy holiday cake.

Copyright 2015 by ©Thelma Alberts

 

Freshly Baked Cookies From My Kitchen

Coconut Tangerine Cookies
Coconut Tangerine Cookies ©Thelma Alberts

My kitchen and I were busy again today. I was baking 2 batches of cookies and a chocolate cake. I made these goodies today as I will not be having much time tomorrow and the other days before Christmas. I made coconut tangerine cookies and chocolate rum flavored cookies from an old simple basic recipe that I have. I wanted to make chocolate cake pops but I don´t have time making them and so here I am with my cookies.

Actually, the basic recipe only consists of 225 grams of self raising flour, 100 gram of sugar, 100 gram of butter or margarine, a beaten egg, lemon rind and juice of tangerine, mandarine or half of an orange. Everything added on this dough is my own creative imagination. It depends on what  taste I want them to be.

Today, I was craving for coconut and chocolate cookies. So I made the basic dough and then I tweaked them by adding dessicated coconuts and any other ingredients I found in my kitchen cupboard. I formed them into balls and made them flat by pressing a fork on the cookie balls. Then I added some dessicated coconut on each ready to bake cookies. I baked them in 175 °C preheated oven for 10 minutes.

For the Coconut Tangerine Cookies: (ca.45 pieces)

  • Basic dough
  • 50 grams dessicated coconut
  • 1 teaspoon dried orange rind
Baking rum from Amazon

For the Chocolate Rum Cookies: (ca. 50 pieces)

  • Basic dough
  • 2 teaspoons chocolate powder mixed with 2 teaspoons of warm water
  • a few drops of rum, it depends how intensive you want it.

I did not form these chocolate rum cookies into normal cookies. Instead I put them in small paper cases as I have seen that I still have lots of them in my baking cupboard. So, these look like chocolate balls. I am going to put white glaze on them tomorrow so they will look good when I will give them as gifts  to some of the people I work with. These were baked for 15 minutes.

As I said, you can tweak these cookies / balls into what you want to make. You can use cranberries and other dried fruits instead of dessicated coconuts. Then you have to think what flavor would taste good to the dried fruits you are using.

Thanks for reading and don´t forget to comment and share this blog to any social media sites you have. Enjoy cooking! MERRY CHRISTMAS TO ALL OF YOU!!!

Copyright 2015, All Rights Reserved by ©Thelma Alberts

Chocolate Rum Balls / Cookies ©Thelma Alberts
Chocolate Rum Balls / Cookies ©Thelma Alberts

Hearty Bacon and Feta Egg Muffins for Brunch

Bacon and Feta Egg Muffins ©by Thelma Alberts
Bacon and Feta Egg Muffins ©by Thelma Alberts

As you might have known already from reading my blogs, I am not fond of eating breakfast. I know, I know. Breakfast is a very important meal of the day but I just can´t  eat something in the first hour of my new day. Brunch is my first meal and it should be warm.

Last Easter, I was thinking what to make for our Sunday brunch. I did not know what to cook. I had no plan because we did not have a visitor and so, on that Easter Sunday, I just checked my full fridge (as always when I don´t know what to cook) to have an idea what to cook. I saw vegetables, bacon, feta, cheese, other food and of course plenty of eggs. It was Easter and so I thought why not make something out of the eggs. I did not want to fry those eggs  or make scrambled eggs. I wanted something special. While drinking my creamy PG tea, I got an idea. Something with eggs in the muffins baking tin. Voila!!! This was the birth of my new recipe. Hearty Bacon and Feta Egg Muffins!

Bacon and Feta Egg Muffins ©by Thelma Alberts
Bacon and Feta Egg Muffins ©by Thelma Alberts

Ingredients:

2 Packages of bacon strips

50 gram of Feta

1 tomato, washed

1  spring onion, washed

2 eggs, whisked

White pepper powder

Vegetable or olive oil for brushing the muffins tin

 

Needed:

Muffins tin

Brush

Sharp knife

Chopping board

Timer

Bacon and Feta Egg Muffins ©by Thelma Alberts Ingredients:
Bacon and Feta Egg Muffins ©by Thelma Alberts

Procedure:

  1. Slice the feta, tomato and spring onion into cubes.
  2. Brush the muffins tin with vegetable or olive oil.
  3. Line the bacons in the muffins tin. Cut the bacons if they are long.
  4. Put the sliced tomatoes, spring onions and feta alternately on the bacon lined baking tin.
  5. Then add the whisked eggs on top.
  6. Sprinkle white pepper powder on top of the mixture. If you wish, you can use chili powder instead. You don´t have to add salt as bacon and feta are already salty.
  7. Bake in the preheated oven (175°C) for 10 to 15 minutes or until brown.
  8. Serve warm with potato salad and sausages or anything you want.

Have you tried this kind of muffin? What did you put in it? I will be making these hearty muffins this Christmas and I will try another vegetables in them. Thanks for reading.

Copyright 2015, All Rights Reserved by ©Thelma Alberts

Bacon and Feta Egg Muffins ©Thelma Alberts
Bacon and Feta Egg Muffins ©Thelma Alberts

My Banana Cupcakes Recipe With Fondant Roses

Banana Cupcakes with fondant roses decorations ©Thelma Alberts
Banana Cupcakes with fondant roses decorations ©Thelma Alberts

It was a few months ago that I have last baked cupcakes. I wanted to make something different and checked my baking ingredients what I had in my kitchen cupboard and fruitstand. This time I did not plan to bake something special. I let my kitchen cupboard  “decide” what I could bake. I  found a few months old red and green fondant icing (expiry date on july 2016) ready to be use and mind you I have not decorated my cakes and cupcakes before with ready to roll fondant icing. I had ripe bananas in my fruitstand and so I decided to bake banana cupcakes with roses fondant icing. I baked the cupcakes for bringing with us in visiting my relatives to Holland.

This  is my basic sponge cake recipe which I keep on tweaking depending on the fruits I use. The spices I use depend on the fruits as well. I have use this basic sponge cake too when I baked my chocolate cranberries muffins for my article  in Hubpages.

Ingredients for Banana Cupcakes With Fondant Rose Icing:

  • 200 grams flour, sieved
  • 130 grams brown sugar, preferably (white sugar will do as well)
  • 1 tablespoon vanilla sugar
  • 2 tablespoon baking powder
  • 100 gram vegetable oil
  • 200 gram fresh milk
  • 2  eggs
  • 25 gram dark chocolate powder (70% chocolate)
  • 1-2 bananas(depends on the size how small or big), mashed with the use of a fork
  • Ready to roll pink or red fondant icing for making roses decoration and green for making the leaves
  • Chocolate glaze (ready to heat in the microwave)
  • chocolate sprinkles

Needed:

  • cupcakes baking tin (12 pieces)
  • cupcake papers
  • handmixer
  • weighing scale
  • mixing bowl
  • measuring deep bowl
  • spatula
  • ice scooper
  • baking brush
Banana Cupcakes
Banana Cupcakes with fondant roses decorations ©Thelma Alberts

Procedure:

  1. Combine the sieved flour, brown sugar, vanilla sugar, baking powder and dark chocolate powder in a mixing bowl.
  2. In a measuring deep bowl, measure the fresh milk and then add the vegetable oil in it. Add the eggs and mix them well before adding them to the flour mixture. Blend them together but don´t overdo it.
  3. Add the mashed bananas and  blend them together.
  4. Put the cupcake papers on the cupcakes baking tin.
  5. With the use of ice scooper, scoop the banana batter and put 2/3 in the paper cups.
  6. Bake in the moderate heat of the oven, 175 °C for about 20 minutes or until the tootpick you stick in the cupcake comes out clean.
  7. Heat the chocolate glaze and brush it on top of the cupcakes. Add the sprinkles and the fondant decorations while the glaze is still wet.

Note: You can make up to 20 cupcakes from this recipe. It really depends on the size of the paper cups you are using. 

BTW, I was lucky to have found cupcakes package in Aldi for transportation. Thanks for reading this recipe and I hope you´ll try this. Feel free to comment and share this to any social media sites that you have. Enjoy baking. Good night!

Copyright 2015, All Rights Reserved by ©Thelma Alberts

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