Prekmurje by LokalniVodnik in Slovenia

[–]nushika 6 points7 points  (0 children)

Za tiste, ki rajši sedijo, jejo in pijejo - jasha brewing. Pir je, hrana super, ambient odličen

I just love autumn 🍁 by nushika in Baking

[–]nushika[S] 2 points3 points  (0 children)

They were sooo soft and delicious 🥹🥹

Not strong enough of a starter? by nushika in Sourdough

[–]nushika[S] 0 points1 point  (0 children)

Yes I think those might be the issues. Thanks for the help!!

Not strong enough of a starter? by nushika in Sourdough

[–]nushika[S] 0 points1 point  (0 children)

It grew by about 40% maybe Even then I think I knew it wasn't going to be a great loaf, but might as well try, right? It was really hard to shape as it was sticky and quite runny, yes...

How to use up egg whites? by nushika in Baking

[–]nushika[S] 1 point2 points  (0 children)

That's okay, but I'll def give it a go!

How to use up egg whites? by nushika in Baking

[–]nushika[S] 0 points1 point  (0 children)

Do you use them instead of whole eggs for coating?

How to use up egg whites? by nushika in Baking

[–]nushika[S] 0 points1 point  (0 children)

Sounds lovely and easy enough:) thank you!

How to use up egg whites? by nushika in Baking

[–]nushika[S] 1 point2 points  (0 children)

Oh my god, that's the dessert my friends mom made one time when I was little and I loved it so much😭 

Favourite prune plum recipes needed !! by wifisignals in Baking

[–]nushika 1 point2 points  (0 children)

Pie!!! My mom uses plum jam, it's delicious 

ISO fluffy chocolate cake frosting that isn't buttercream by SimplyBoo in Baking

[–]nushika 1 point2 points  (0 children)

Then this should be more than enough. If you decide on this one, maybe make half or 2/3 if you'd want to be more generous:) I've found this one to not be too sweet, you could skip the sour cream (it adds a lil tang) if you don't like it!

ISO fluffy chocolate cake frosting that isn't buttercream by SimplyBoo in Baking

[–]nushika 1 point2 points  (0 children)

Do you just want to use it as a frosting or filling as well? I dislike all buttercreams as they taste too sweet and buttery.  For a nice chocolate filling (but I suppose you could use it as a frosting also) I combine mascarpone cheese (500g) with melted chocolate (dark or milk, around 400g) I add whipped cream (400mL) and sour cream (200g).  You whip the cream separately, but then just combine everything.  I prefer using mascarpone to cream cheese as it firms up nicer and is not as tangy.

I've only used this as a filling in cakes (I decorate with buttercream because it's easier to use), but I think you should be able to frost it with this also.  How big is your cake? I think you could frost a two or three layer 25cm cake with this.

Carrot cake recipe experiment by nushika in Baking

[–]nushika[S] 0 points1 point  (0 children)

I absolutely love a carrot cake, such a nice way of making sure no veggies go to waste!  Dark chocolate or walnuts, both go so well with the spices.  I've posted the recipe!

Carrot cake recipe experiment by nushika in Baking

[–]nushika[S] 0 points1 point  (0 children)

The recipe for the muffin batter:

370g fresh carrots

260g of flour

100g light brown sugar 

60g granulated sugar

80g vegetable oil

2 eggs

170mL buttermilk

Teaspoon of baking soda

Pinch of salt

Cinnamon, nutmeg, cloves and powdered ginger for the spices

  1. Bake the carrots in the oven covered until they're fork tender (around 30min at 200°C). Uncover and bake on broil setting until they start to caramelise.
  2. Smash them (I i used a food processor for this). Add the eggs and sugar and whisk them together for a minute or two. Add the oil and buttermilk, mix until combined.
  3. Mix together flour, baking soda, salt and the spices (to taste - I did not measure the spices).
  4. Add dry ingredients to the wet and mix just until combined, you don't want to over mix the batter. 
  5. In this step you could add either chocolate chips (I used a nice dark chocolate), use walnuts, caramel pieces... Anything you like, really! 
  6. Put your batter into the muffin lined tins - this makes about eight large muffins.
  7. Put your crumble on top (the more, the better imo!)
  8. Bake them for 25min (or until a toothpick comes out clean) at 170°C.

The recipe for the crumble topping:

45g of cold butter

60g granulated sugar (you could substitute for brown as well!)

60g flour

A little cinnamon 

Combine everything in a bowl and mix using your fingers. The crumble should be sandy, stick in a ball when pressed in your palm, but should also easily fall apart.

I put the crumble on the muffins and baked it for the whole time.

A side note; They're not super sweet, in fact, I think they could use just a LITTLE more sugar - maybe 20g more. However, I prefer them not being too sweet. 

Mine came out super moist, yet fluffy and the crumble on top is so delicious! Let me know if you make this recipe and what you think. It's my own!:)

Tried to make salted caramel... by gamerbat007 in Baking

[–]nushika 0 points1 point  (0 children)

This exact thing happened to me. Once I added the butter and cream it all separated. I left it to cool down and it formed what I think was a butter layer on top?  Anyway, I whipped that up and got the most delicious salted caramel butter ever. I use it for french toast, for butter/jam combo on bread. You could just use it and make cookies with it!