Pinterest Recipe Challenge #10

HOMEMADE DIGESTIVE BISCUITS

Yes, digestive biscuits! The humble, not-so-fancy biscuits. They are one of my must have ingredients for this no-bake cheesecake i absolutely love. Also its something mom likes to have with her tea every morning. We always have digestive biscuits in our grocery list. So wanting to impress mom i wanted to make our own homemade version of these biscuits. Luckily I found this recipe for digestive biscuits on a very interesting blog called the little loaf. Here is the pin from my board in case you wanna save it.

Followed the recipe exactly and it came out just amazing. Normally i wouldn’t use a word like amazing to describe some digestive biscuits, but this homemade version really surprised me. They were easy to make and fail proof. They are light, crisp and flavorful. Everyone loved them. Really!

homemade digestive biscuis

Makes 16 biscuits

INGREDIENTS:

100g oats

100g wholemeal/wholewheat flour

1 tsp baking powder

50g soft brown sugar

a pinch of salt

100g butter, cubed & slightly softened

1 – 1 1/2 tbsp milk

a handful of chopped almonds (optional)

DIRECTIONS:

1. Preheat oven to 180 degrees C. Blitz the oats to a fine powder in a food processor then mix in a large bowl with the flour, baking powder, brown sugar and salt.

2. Add the butter and mix until crumbly. Add the milk and mix to form a smooth dough. Wrap in cling film and pop in fridge to firm up for about 15-20 minutes.

3. Remove the dough from the fridge and roll out to around 3mm thickness. It can get crumbly so you’ll need to be very careful when rolling*. Cut out circles of about 6cm diameter – or whatever size you prefer. Decorate with a pattern of your choice if desired. Bake in the middle of your oven for about 12-15 minutes.

4. When lightly golden but not too brown, remove from the oven and leave to cool on a wire rack. Store in an airtight container.

*rolling tip: it’s a whole lot easier to roll out the dough between 2 sheets of baking/wax paper and then transfer to baking sheet. 

My Verdict:

These are surely a winner. The subtle sweetness and buttery, nutty flavors makes them a treat to enjoy with a hot cuppa coffee.

homemade digestive biscuis

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Pinterest Recipe Challenge #9

Copycat KRISPY KREME DOUGHNUTS

It seems everyone loves doughnuts. All kinds of them. Though im not totally crazy about them but i do love a good filled doughnut once in a while. When I found this pin I just couldn’t stop staring and drooling at the photos. Oh those beautiful looking doughnuts. I was sure this was really going to be a challenge making them at home. But surprie surprise, they arent all that difficult. Just a long process, but worth it. You can review the original recipe post here.

When i first made these on my sons birthday, the little guy was over the moon and i was getting “wow, you really made these at home?” from my family. Ahh, that’s a great feeling.

homemade doughnuts

INGREDIENTS:

  • 2 1/4 tsp active dry yeast
  • 1/2 cup warm water
  • 1/4 cup granulated sugar, divided
  • 1/4 cup evaporated milk, warm
  • 1/2 tsp salt
  • 1/4 cup vegetable shortening, at room temperature
  • 1 large egg
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour, then more as needed
  • 3 – 4 cups oil, for frying

DIRECTIONS:

  1. In a bowl whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 – 10 minutes.
  2. Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, shortening, egg, egg yolk and vanilla.
  3. Add half of the flour and mix using a whisk and blend until smooth.
  4. Now using an electric mixer with a dough hook, slowly add remaining flour and knead on low speed until smooth and elastic about  5 minutes, adding additional flour IF needed (you want dough to be slightly sticky and tacky but shouldn’t stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
  5. Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round circle cutters. place evenly on a baking sheet or large tray. Cover and let rise again until doubled, about 30 – 40 minutes.
  6. Heat oil upto to 360 degrees in a large pot. If not using a thermometer, just make sure the oil is hot enough for frying…not too hot or doughnuts will burn and not cook properly.
  7. Carefully transfer doughnuts to oil (frying only 2-3 at a time) and fry until golden on one side, then using a fork/butter knife or even a chopstick, gently flip to opposite side and fry until golden brown. Transfer to a wire rack and allow to cool for 15 to 20 minutes prior to glazing, if desired.
Chocolate glazed doughnuts filled with vanilla pudding.

Chocolate glazed doughnuts filled with vanilla pudding.

My Verdict:

These were OH so good! if you are eating them warm, trust me they will literally melt in your mouth. Ok, honestly maybe a little greasier than i would like…but will try using less shortening next time or substitute it with butter. Lets see how that goes.

Pinterest Recipe Challenge #8

HOMEMADE CLASSIC WHITE BREAD

Nothing can beat the delicious aroma of bread baking in the oven. Nothing at all. Just imagine popping the fresh dough into the oven first thing in the morning and waiting for it to bake while you enjoy a hot cuppa coffee. Aah, the perfect start to a day.

Homemade just tastes so much better, duh right!

I was really thinking this would be challenging. Baking bread at home! But guess what, its the easiest homemade goody you can make…you just gotta make sure all your ingredients are right. The crucial ingredient, Yeast does all the hard work for you, minus the kneading of course (if you are doing that by hand). But you would hear this from a lot of bakers that kneading is the best part about baking bread (and the aromatic kitchen while it bakes). The whole process really helps make you a better person or momma in my case. Trust me!

So i finally see this Pinterest addiction paying off. Im hooked on bread making now, no more bread from the store for me. You gotta try it to believe it!

Here is the link to the pin. Save it, you wont regret it. It’s the famous recipe from the King Arthur Flour website.

Classic White Bread

Makes 1 large loaf

INGREDIENTS:

  • 1 1/3 to 1 1/2 cups lukewarm water*
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons soft butter
  • 4 cups all-purpose flour
  • 1/3 cup dry milk powder

*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.

DIRECTIONS:

1) Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a dough hook. It won’t be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.

2) Place the dough in a lightly greased bowl. Cover it, and let it rise at room temperature until it’s very puffy, 1 to 2 hours.

3) Gently deflate the dough, and shape it into a fat 9″ log. Place it in a lightly greased 9″ x 5″ loaf pan.

4) Cover the pan, and let the dough rise for 60 to 90 minutes, till it’s nicely crowned over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

5) Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it’s golden brown. Tap the top, if it sounds hollow its done.

6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.

My Verdict:

This was a soft and fluffy bread, great for sandwiches or just toasted and slathered with butter. I only wish it was more crustier but oh look at the shape of that sliced bread…totally digging it 🙂 Of course its homemade which means no preservatives. So this will stay fresh and at its best for a day or so, but you must keep it at room temperature not in the refrigerator. If you haven’t managed to devour it all in a day, you can make french toast next morning. Just the ideal thing to do. And if you still have some leftover – make breadcrumbs!

Happy Baking!