Recipe Tweaks
This is a part of the October blog challenge. You can find the other posts here.
Just as small changes can have a big impact in life, they can also have a big impact in the kitchen. Today I want to talk about 3 tweaks I often make when I am baking.
Now I should say - I am pretty paranoid about tweaking recipes when I am baking, In fact, I have a few friends who will be shocked when they read this because I am known as the person who sticks religiously to my recipes. However, sometimes I try a thing with different flavours or techniques, and I have found a few tried and true that are quite foolproof, so I thought I would share them with you.
Muffin tops. A friend of mine sent me this article some time ago from Unsophisticook with tweaks to muffin batter that allow you to have bakery style muffin tops with your favourite muffin recipe.. You can read about it here, but the main points to remember - refrigerate your batter for at least an hour, sprinkle a little sugar on top of the scooped out batter, and start out with a high temperature before lowering it. I have tried it, and they have transformed my muffins, giving them a crunchy top with a soft, pillowy inside. Try this with your favourite muffin recipe and see how it works for you!!
Mixed spice. When I lived in England, you could buy this blend called mixed spice, and you can find a recipe for it here, demystified by The Daring Gourmet. It is used in a number of British cake recipes, and is as popular as pumpkin spice blend is in the USA. When I moved back to Barbados, I couldn’t find it, but I recently found this version online that I could mix myself. The blend of spices is brings a warm and deep flavour that you don’t get from using cinnamon or allspice alone. I mixed a whole batch of it, and substitute it for cinnamon and/or nutmeg in some of my recipes. It is a delicious twist, and I highly recommend it! Try it in granola, banana bread, or add half a teaspoon full to another British favourite of mine - Country cake (I am going to put this recipe at the end of the post).
Brownie Brittle. I recently discovered this trick for making brownie brittle. Imagine the deep chocolate flavour of a brownie, with the satisfying snap and crunch of a cookie. Are you hungry yet? I am. Well if you want to have this for yourself, take your favourite brownie recipe, and bake it in a cookie sheet (I always use baking parchment) spread thinly. You can bake it at 325 for 25-20 minutes. It is soft enough to score with a knife when it comes out of the oven, and when it cools you can break it apart. Sooooo delicious!
Here are a few tweaks you can try in your kitchen this weekend! Let me know how it goes.
As for the recipe I promised - when I lived in England, I used to buy “Country Cake” from Marks and Spencer, and years ago I found a recipe online for a cake that taste pretty similar. I made a few tweaks to it myself, and one of them is the addition of mixed spice. Check it out below and let me know what happens if you try it! It goes great with afternoon tea.
8oz self raising flour
8oz Granulated Sugar
3oz Sultanas/raisins, soaked in warm water for 10 minutes
4oz Butter
2 Eggs beaten
4 tbls Milk Sugar for topping
1 tsp vanilla essence (can substitute mixed essence, or half orange half vanilla)
1 tsp mixed spice
7inch round tin lined with parchment. Preheat oven to 350F
Rub the butter into the flour and add the sugar, mixed spice and fruit. Add eggs and essence, and beat with a wooden spoon until well mixed. Add milk to give dropping consistency if necessary. Transfer the mixture into the tin and sprinkle with granulated or demerara sugar.
Bake for 1 hour or until inserted skewer comes out clean.
Send a slice to Safiya!
And I send you big love from a small island!
PS - The photo above was is a batch of brownies I made for a friend, and I tweaked it with the cookie on top. I love it when a plan comes together!!