Welcome to my blog! Thanks for
stopping by. I feel I’m coming to the whole blog thing about 10 years later
than everybody else, but today seemed to be the first official day of spring
(i.e. not absolutely freezing), and I feel inspired to write, and to share. I
could just bake then put the pictures on Instagram like the rest of the world,
but I want to go that extra self-indulgent step. This inspiration coincides
with the fact that I bought a new baking book last week – the Hummingbird
Bakery’s Home Sweet Home (hence my blog
title). I’ll admit, the pretty pictures and recipe titles alone caused me to
part with my money, but upon actually examining the recipes, some seem quite
complex for my level of baking ability (vanilla cupcake, anyone?). So I feel
like I need a way to make me at least try these multi-step,
multi-cooking-equipment recipes, and what better way than the internet?! I am
thus going to embark on a Julie-Julia type challenge, but on a more leisurely
pace. I’m going to make one recipe from the book a week, then tell you all
about it. I am in no way affiliated with the Hummingbird Bakery, and hope that
I’m not breaking any laws/offending anyone by using their book as my
bake-spiration (yep, I just wrote that). If the recipe turns out well, I’ll
say, but if it’s a massive disaster, I’ll also pass it on. I won’t share the
details of the recipes as I assume that is
copyright infringement, but I’ll say if I’ve made any amendments. Which
brings me to the first recipe, and the start of what I hope will be a fun, and
most of all tasty, journey….
Monday 4 March 2013 - Basic Shortcakes
As already suggested by my intro, I’m a little bit lazy. So when
flipping through the book looking for something to bake on my day off (before I
decided to make this a “journey”), my requirements were 1. Simplicity and 2.
Having the ingredients in the house. Tick and tick. The book describes them as
spongy, American cakes that look like scones. I haven’t made scones before due
to the fact I don’t have a rolling pin (a detail that I think will have to be
rectified soon), but with this recipe you just pat it until it’s 2cm thick.
Patting I can do.
Before I start, it turns out I don’t have as much flour as the recipe
calls for, so I’m using half of everything in the recipe. I’m using gluten free
flour and baking powder, as well as skimmed milk. I realise this must make me
sound health conscious. I’m not, it’s just what was in the house.
The recipe was very simple to follow,
however I did add a touch more milk as the ingredients didn’t seem to be
binding. Here they are before going into the oven:
And 15 minutes (ish) later, voilà:
Looking at them now, I immediately
realise I should've made them bigger! Despite them being quite small, I've still
cut them in half. The book suggests having them with berries and cream, but to
be objective I've tried one on its own, and one with jam. And the taste?
Buttery and crumbly. As they're no doubt thinner than they should be, there is
a little bit of a crunch, but with the jam it's almost a nice contrast. So I'll
chalk this down as a success!
Happy Baking!
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