mini birthday treats for mills: vanilla cupcakes

thanks to TW for sharing http://cupcakeblog.com/ with me a few years ago.  i had just started getting into exploring the small treats and this opened up a whole realm of possibilities!  all the cupcakes are filled with a complimenting (although u may never put them together) flavour that just go well and down right yummy.  my first creations were the strawberry ganache and lavender cupcakes and referred back to the site recently in prepping for a girly din.  although i only got as far as the vanilla cupcake this time around, i still gained a great recipe for a basic sponge (and it turned out well even though i did a sloppy job of splitting the yolk and white..hooray!).  as time was running low i topped them with a basic cream cheese frosting and sprinkles, but still made for a pretty and nostalgic birthday treat. 

the ingredients:
1/2 stick butter
3/4 cups sugar
1 cups all purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/2 teaspoon vanilla extract
2 large egg whites


the preparation:
1.  soften butter in the mixer on high speed
2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes
3. sift flour, baking powder, and salt together
4. measure out milk and vanilla
5. add the flour mixture and milk mixture to the butter/sugar in 3 parts alternating between flour and milk and beating well after each addition
6. set aside incorporated mixture
7. in a clean mixer bowl, beat egg whites until soft peaks form
8. fold egg whites into cake batter until incorporated
9. scoop batter into the prepared cupcake pans
10. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean

bakers eat, two.

i love the summertime, and not just because of my long envying holiday... well maybe. for the latest barbie with the girls i tried out a few different summertime treats.  the polenta bruschetta was a good app variation (but needed more pesto flavoring).  polenta is really versatile and the easiest thing to prepare as it cooks so quickly and you can do what i did for the bruschetta base or add more broth and have it as a creamy-alternate-to-mash side with a spoonful of pesto through it, just be sure to take it off the heat otherwise it'll thicken up. if this happens just add more broth to get it smooth again.  i don't use as much butter, cream or cheese as stated and it's still just as good.

i also made a mango salsa (below) as well as a white bean dip.  making your own dips is a breeze with a hand blender, bean of choice (cannellini), olive oil, s&p, parsley and lemon juice.

happy summer!
courtesy of barefoot contessa...

polenta bruschetta 
the ingredients:

1 stick (113g) unsalted butter

1/4 olive oil

1 tsp minced garlic (3 cloves)

1 tsp crushed red pepper flakes

1 tsp minced fresh rosemary leaves

½ tsp salt

½ tsp freshly ground black pepper

3c chicken stock, preferably homemade

2c half-and-half

2c milk

2c cornmeal, polenta

½ c good grated parmesan

flour, olive oil, and butter, for frying

the preparation:
heat the butter and olive oil in a large saucepan. add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. add the chicken stock, half-and-half, (or just increase milk quantity) and milk and bring to a boil. remove from the heat and slowly sprinkle the cornmeal, polenta  into the hot milk while stirring constantly with a whisk. cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. off the heat, stir in the parmesan. pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold. **you can keep it in the fridge for a few days

cut the chilled polenta into 12 squares, as you would with brownies, or use a cookie cutter of your choice. lift each one out with a spatula and cut diagonally into triangles. dust each triangle lightly in flour. heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. add more butter and oil, as needed. serve immediately.



for the tomato topping:
combine diced vine-ripened tomatoes, minced garlic, chopped yellow onion and chiffonade basil (roll up basil leaves like a cigar and slice) in a bowl.  add extra virgin olive oil, a touch of pesto and balsamic vinegar until desired flavor. 

 

mango salsa: this is originall an accompaniment to seared tuna, which i realized after. i think it would have been better as a salsa for a bbq if it wasn't cooked, and my times were just less than she mentions.

the ingredients:

2 tbsp good olive oil, plus extra for searing

1 ½ cups diced yellow onion (2 onions)

2 tsp peeled, minced fresh ginger

1 ½ tsp minced garlic

2 ripe mangos, peeled, seeded, and small diced

1/3 cup freshly squeezed orange juice

2 tsp light brown sugar

1 tsp salt

½ tsp freshly ground black pepper

1-2 tsp minced fresh jalapeno pepper, to taste (1 pepper)

2 tsp minced fresh mint leaves  

the preparation:
saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. add the garlic and cook for 1 more minute. add the mangos, reduce the heat to low and cook for 10 more minutes. add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. remove from the heat and add the mint. serve warm, at room temperature, or chilled.

bakers eat too.

i love food. there i said it!  buying it, preparing it then seeing how it all comes together..not surprising to those who know me.  in my recent efforts to lose the muffin top, (not to mention raise my energy levels during the day with the kiddos) i've grown to become reliant on whole wheat israeli (or giant) couscous and even better for you, quinoa.  high in protein and fiber, low in cal and more importantly slow release energy that helps maintain hunger during the day.  i usually mix either grain with cucumber, cherry or plum tomatoes, avocado or with good 'ol roasted veggies.  i'm constantly looking for inspiration and the following quinoa shrimp risotto is now my absolute fave but this is another keeper which i got through thekitchn.com : http://www.finecooking.com/recipes/quinoa-avocado-salad-dried-fruit-toasted-almonds-lemon-cumin-vinaigrette.aspx

cheers to healthy eating!


shrimp and mushroom quinoa risotto (courtesy of epicurious.com)

the preparation:

for clam broth: * i used fish stock
Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes. Pour through a fine-mesh sieve, then discard solids. Transfer broth to a 3-quart heavy saucepan and cover.

for quinoa:

wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. return quinoa to bowl.

pat shrimp dry and sprinkle with teaspoon salt.

heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes. pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds.

add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. transfer to a large bowl using a slotted spoon. (do not clean pot.)

heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (if mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) add mushrooms with liquid to shrimp. (do not clean pot.)

heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes. add quinoa and aj amarillo and cook, stirring, 5 minutes. add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.

meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer.

add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (there will be some broth left over.)

stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes. remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. serve sprinkled with remaining tablespoon basil.
*i didn't have cheese on hand and was still delish

carrot cake

my first attempt at carrot cake and i think it was a success!  i almost put the whole thing on hold when i realised i only had olive oil instead of vegetable, however, olive oil is actually a better substitute as it has less monosaturated fats.  when possible, sub oil with OO. don't worry if the batter tastes too much like olive oil, once baked you can't notice the difference... so less guilt!

courtesy of the hummingbird bakery cookbook...

the ingredients:
300g soft light brown sugar (2c lightly packed)
3 eggs
300 ml sunflower oil (1 1/4c)
300g plain flour (2cups plus 2 tbsp)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon, plus extra to decorate
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp vanilla extract
300g grated carrots (about 2 cups)
100g chopped walnuts, plus extra to decorate

the temperature: 170C (350F), three 20cm (8") cake tins, lined with parchment (baking) paper *i only had two 7" tins which i filled halfway, so mine is double stacked, not triple

the preparation:
put the sugar, eggs and oil in a freestanding electric mixer (or handheld electric) and beat until all the ingredients are well incorporated (don't worry if the mixture looks slightly split). slowly add the flour, baking soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

stir in the carrots and walnuts by hand until the are all evenly dispersed.

pour the mixture into the prepared cake tins and smooth over with a palette knife.  bake in the preheated oven for 20-25min or until golden brown and the sponge bounces back when touched.  leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

when the cakes are cold, put one on a cake stand and spread about one-quarter of the creem cheese fosting over it with  a palette knife.  place a second cake on top and spread the remaining frosting over the top and sides.  finish with walnuts and a light sprinkling of cinnamon. 

cream cheese frosting:
the ingredients:
300g icing sugar, sifted (confectioner's sugar)
50g unsalted butter, at room temp
125g cream cheese, cold

the preparation:
beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.  add the cream cheese in one go and beat until it is completely incorporated.  turn the mixer up to medium-high speed.  continue beating until the frosting is light and fluffy, at least 5 min.  do not overbeat, as it can quickly become runny.

christmas in july: linzer tarts

although we've got plenty of time before the holiday season rolls around, never too early for a classic!  linzer tarts have become my tradition, while mom still makes sheets of sugar cookies.  you can use any size/shape cutter you want, and worth buying a set of various sized fluted cutters.  after a few trials, i find rolling them a bit thinner than stated works best as they rise slightly and are layered.  why wait until december though? these are fun to assemble, pretty too look at and always a crowd pleaser.

                                            
thanks ina!..

mini linzer cookies
the ingredients:
¾ pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt

3 ½ cups flour
¾ cup good raspberry preserves (bonne maman is my fave)
icing sugar (confectioners' sugar)for dusting

the temperature: 180C (350F)
the preparation:
in the bowl of an electric mixer (or handheld) fitted with the paddle attachment, mix together the butter and sugar until they are just combined. add the vanilla. in a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. mix on low speed until the dough starts to come together. dump onto a surface dusted with flour and shape into a flat disk. wrap in plastic and chill for 30 minutes.

roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. with 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. place all the cookies on an ungreased baking sheet and chill for 15 minutes.

bake the cookies for 20 to 25 minutes, until the edges begin to brown. allow to cool to room temperature. spread raspberry preserves on the flat side of each solid cookie. dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.

blokes baking blueberries: hummingbird's blueberry cake

this was my first hummingbird bakery attempt and what a success it is!  something you probably never come across in america is a guy calling you for a recipe and to borrow your bundt pan-brilliant!  this is the second  'i-need-something-to-impress-the-office-with' request and then sure enough, i made one to bring to my school for end of term.  it's just so good and not that different from making any other cake. so there.

courtesy of hummingbird bakery...
the ingredients:
350g unsalted butter (at room temperature)
350g caster sugar
6 eggs
1 tsp vanilla extract
450g plain flour
2 tbsp plus 2 tsp baking powder
280ml soured cream
250g fresh blueberries (plus extra for decorating)
icing sugar to decorate
the temperature: preheat oven to 170C, 325F
the preparation:
put the butter and sugar in a freestanding mixer (or handheld mixer with whisk) and craem until light and fluffy.  add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.  beat in the vanilla extract, flour and baking powder until well mixed.  add the soured cream and mix well until everything is combined and the mixture is light and fluffy.
gently stir in blueberries by hand until evenly dispersed. 
pour the mixture into the prepared ring mould (bundt pan!) and smooth over with a knife.  bake in the preheated oven for 40 minutes, or until golden brown and the sponge bounces back when touched (or toothpick comes out clean)
leave the cake to cool in the mould before turning out onto a wire cooling rack to cool completely. 

cream cheese frosting *double the recipe for this cake
the ingredients:
200g icing sugar (confectioner's sugar)
50g unsalted butter (at room temperature)
125g cream cheese, cold

the preparation:beat the icing sugar and butter together in a freestanding mixer (or handheld electric whisk) on medium-slow speed until the mixture comes together and iswell mixed.  add all the cream cheese and beat until it is completely incorporated.  turn the mixer up to medium-high speed.  continue beating until the frosting is light and fluffly, at least 5 minutes.  *do not overbeat as it can quickly become runny!

 
        
                                      

sunshine on a rainy day: lemon cupcakes

i've recently swerved my recipe sources (sorry Ina) and began testing out hummingbird bakery's cookbook.  while the chocolate cupcakes were a success, these weren't so much.  not sure what went wrong but they didn't rise as much as usual. the taste, however, was pretty darn good..which is all the counts right? 

courtesy of hummingbird bakery cookbook...

lemon cupcakes

the ingredients:
120g plain flour
150g caster sugar
1 ½ tsp baking powder
2 tbsp grated lemon zest, plus extra to decorate
40g unsalted butter (at room temperature)
120ml whole milk
1 egg
the temperature: preheat to 170C (325F)
the preparation:
put the flour, sugar, baking powder, lemon zest and butter in a mixer (hand held electric whisk...or as I’ve been falling back on- good ‘ole spatula by hand!)  beat on slow until you get a sandy consistency and everything is combined.  gradually pour in the milk and beat until just incorporated.

add the egg to the flour mixture and continue beating until just incorporated, scrapping any unmixed ingredients from the side of the bowl with a rubber spatula).  continue mixing for a couple more minutes until the mixture is smooth.  do not overmix.

spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched (i always stick to the ‘toothpick comes out clean from center’ rule) Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

lemon frosting
the ingredients:
250g icing sugar (confection sugar) sifted
80g unsalted butter (at room temperature)
2 tbsp grated lemon zest
a couple drops of yellow food colouring (optional)
25ml whole milk

the preparation:
beat together the icing sugar, butter, lemon zest and food colouring, if using, in a free standing (or hand held) mixer on medium-low speed until the mixture comes together and is well combined.  turn the mixer down to a slower speed.  slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed.  continue beating until the frosting is light and fluffy, at least 5 minutes.  the longer the frosting is beaten, the fluffier and lighter it becomes.

when the cupcakes are cold, spoon (or pipe) the frosting on top and decorate with a little zest.

sunday cinnamon swirls.

one word: yum.  these are so easy to make you can impress guests with warm buns upon arrival :)
this recipe makes 8 smallish-sized swirls, so feel less guilty and have two..

the ingredients:

100g/ 3 1/2 oz butter, melted

350g/ 12oz self-raising flour

pinch of salt

2 tbsp caster sugar

1 tsp ground cinnamon

2 egg yolks

200 ml / 7oz milk

filliing

1 tsp ground cinnamon

55g/ 2oz soft light brown sugar

2 tbsp caster sugar

15g/ 1/2oz butter, melted

icing

125g/ 4 1/2 oz icing sugar (confection sugar)

2 tbsp cream cheese, softened

about 2 tbsp boiling water

1 tsp vanilla extract

the temperature:  preheat oven to 350F (180C).

the preparation: grease a 20cm/ 8 in round cake tin and line the base with baking paper.  place the flour, salt, sugar and cinnamon in a large bowl and mix together.  olace the butter, egg yolks and milk in a separate bowl and whisk together, then combine with the dry ingredients to form a soft dough.

turn out onto a large piece of baking or parchment paper, lightly sprinkled with flour and roll out to a rectangle measuring 30 x 25cm (12 x 10 in)

to make the filling: mix the ingredients together, then spread over the dough and roll up like a Swiss roll, to form a log.  cut the dough into 8 even-sized slices with a sharp knife and pack into the tin.  brush gently with extra milk. Bake in the preheated oven for 30-35 min, or until golden brown.  leave to cool for 5 minutes before removing.

sift the icing sugar into a large bowl and make a well in the center.  place the cream cheese and butter in the center, pour over the water and stir to mix.  add extra boiling water, a few drops at a time, until the icing coats the back of a spoon.  stur in the vanilla and drizzle iver the rolls.  serve warm or cold.

pile on the trifle.

this has been a summer favourite for a few years, and always a crowd pleaser! previously, i've skipped past the orange cream since i'm not a fan of custard, however that's pretty much blasphemy over on this side of the pond.  'you don't like custard??!' is the response i get from most brits. while i love dessert i just don't feel the need to completely drench a cake or pudding in it.. sorry!  it was worth trying out though and i guess makes the dish a bit less dry.  however you like it, give it a try.  the pound cake alone is great with a cuppa, and freezes easily so you can always have a stash in the freezer.

while there are a few steps, it doesn't take away from ease and is well worth it at the end!

another keeper from barefoot contessa..

raspberry orange trifle
the ingredients:
1 orange pound cake
1 cup of good raspberry jam

fresh raspberries (i also add strawberries)

orange cream

1 cup cold heavy, or single cream

2 tbs sugar

½ tsp vanilla extract

the preparation:
1. cut the pound cake into 9 slices ( 3/4 inch) and spread each slice on 1 side with the jam.
2. place a layer of cake, jam sude up, in the bottom of a 2 1/2-3 quart glass serving bowl-cutting the pieces to fit.  top with a layer of berries and orange cream, ending with a layer of cake, jam side down.
3.  whip the cream with an electric or hand mixer.  when it starts to thicken, add vanilla (and sugar if desired.  i personally don't think it needs it)
4. decorate the trifle with whipped cream, berries on top, and voila! 
note- the trifle can sit for a while at room temperature.
when putting together- make it your own, it's not prescriptive. i like to add a bit whipped cream throughout the trifle.

orange pound cake

the ingredients:

½ pound (2 sticks or 226g) unsalted butter at room temperature
2 ½ cups sugar, divided (250g)

4 large eggs at room temperature

1/3 cup grated orange zest (6 oranges, although I’ve never used this many and still delish)

3 cups plain flour (384g)

½ tsp baking powder

½ tsp baking soda

1 tsp salt

¾ c freshly squeezed orange juice, divided

¾ c buttermilk at room temperature (hint: if you don’t have on hand, you can make your own by adding lemon juice to regular milk)

1 tsp pure vanilla extract

the temperature: 350F (180C)

the preparation:

cream the butter and 2 cups of sugar in the bowl of a mixer, until light and fluffy. (or do it by hand! not that much longer)  beat in the eggs, 1 at a time, and the orange zest.

in a large bowl, sift together the flour,baking powder, baking soda, and salt.  in another bowl combine 1/4 cup of the OJ, buttermilk, and vanilla.  add the flour and buttermilk mixtures alternatively to the batter, beginning and ending with the flour.  divide the batter evenly between pans, smooth the tops and bake for 45 min- 1 hour, until the knife comes out clean when inserted in the middle.

if you aren't making the trifle, follow the recipe for a syrup

while the cakes bake, cook the remaining 1/2 cup of sugar with remaining 1/2 cup OJ in a small saucepan over low heat until the sugar dissolves.  when the cakes are done, let them cool for 10 min. take them out of the pans and place on a baking rack set over a tray.  spoon the orange syrup over the cakes and allow to cool completely.

orange cream

the ingredients:
1 ½ cups milk
1 tsp grated orange zest (1 orange)

5 large egg yolks, at room temperature

½ cup sugar

2 tbsp sifted cornstarch

½ tsp vanilla extract

½ tsp Grand Marnier liquer

1 tbs unsalted butter

1 tbs heavy, or single cream

the preparation:
combine  the milk and orange zest in a medium saucepan over medium heat and bring to almost a boil, then remove from the heat. 

beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer (or hand mixer) until pale and thick, about 5 minutes.   with the mixer on low, sprinkle the cornstarch.  Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

with the mixer on low, pour the hot milk mixture into the egg mixture. pour the mixture back into the pan.  cook over low heat, stirring constantly until the mixture thickens, about 5-7 minutes.

*pay attention- it will thicken and then quickly become orange scrambled eggs!

immediately pour the mixture through a sieve into a large bowl.  Stir in the vanilla, Grand Marnier, butter and heavy cream.  place plastic wrap directly on the custard and refrigerate until cold.

although i was a little nervous about the orange scrambled eggs, it's not hard, just happens fast, need to act fast..

oh, hello.

vacation, holiday, whatever you want to call the blissful time off you have, it's great in so many ways.  while i could spend every day off travelling, i am just as easily relaxed in the kitchen trying new out new dishes.  as long as a day at work can be i always manage to find time to bake the cakes or cookies i signed myself up for (buying baked goods just isn't an option) and so it's not usually until everyone's passed out that i can retreat to my work space. while eating is also a hobby of mine, i almost get more pleasure out of the process of baking and cooking, which led me to the fantastic idea of a blog (as well as every other person and the five other "midnight bakers" in the blogging world!) since i procrastinated over the last six months the first few posts are a combo of the end of last summer and winter '10.

-sam

oopsies.

the daff's are out, blossoms on the trees, hallelujah, spring is coming this year!  so i should probably catch up with last summer's trials...

pavlova

nothing says summer like a berry pavlova.  i finally worked up the courage to make a meringue and try it out for myself.  just don't make it expecting it straight away as it's important for it to sit in the oven with the heat turned off for a few hours (or overnight).  don't worry if it doesn't look done, turn the temperature off and leave it after the correct time-  mine came out a bit more brown on top than i would have liked, but the inside was still soft, albeit with a few air pockets... guess i'll just have to have another attempt..

recipe (as most will be) courtesy of barefoot contessa...

the ingredients:

4 large egg whites, at room temperature

Pinch of salt

1 cup sugar

1 tsp white wine vinegar

2 tsp corn starch

½ tsp pure vanilla extract

the temp: preheat to 180 degrees F. (still feeling this one out for C, as i baked it at 140C)

the instructions: place a sheet of parchment paper on a sheet pan. draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (this way you won't get a pencil mark on the meringue.)

place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. teat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. bake for 1 1/2 hours. turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

the presentation: place cream on top of one meringue - add berries of your choice - top with second meringue - add cream - add berries - garnish with mint - enjoy :)

 

first things first.

as an ex-pat the metric system was no friend of mine.  i must've Googled 'how many grams in a stick of butter' a hundred times before it stuck.  here are some basic conversions to help ease the confusion!

1 stick of butter = 113 grams
1 cup of flour= 142g
*i always use plain flour, but if you need to make self rising from plain add 1 1/2 tsp baking powder and 1/4 tsp salt to the plain flour

fahreinheit to celsius isn't actually complicated- a good rule of thumb is to halve the F temperature, so...
250 degrees F= 120C
350F = 180C
400F = 200C