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  1. #51
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    Great thread!
    I love baking when I get the chance
    I made a healthy blueberry/raspberry and banana bread today it was a clean eating recipe by sophie guidolin
    Im trying to bake some healthy alternatives for 17 month old dd to enjoy. .. if I saw this thread earlier I would've posted a pic
    Loving all the recipes, keep em coming!

    Sent from my GT-I9505 using The Bub Hub mobile app

  2. #52
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    Subbing for reference later :-)

    Sent from my GT-I9305 using The Bub Hub mobile app

  3. #53
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    Those bickies look gooood, Piyamj!

    These are white choc and cashew biscuits and two types of marmalade - grapefruit and ginger and three fruit and vanilla.

    IMG_3584.jpg

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    Piyamj  (11-07-2014)

  5. #54
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    Quote Originally Posted by oozzle View Post





    Here ya go @Sonja Some uncooked and a cooked one...



    This is the Choc one -

    Chocolate Magic Custard Cake Recipe

    Yield: one 8"x8" Cake
    Total Time: 1 hour 30 minutes

    Recipe is adapted from our previously posted Magic Custard Cake. A few notes on making the cake: the vinegar helps stabilize the egg whites after they've whipped to stiff peaks. If you have a copper bowl to whip them in, you can skip the vinegar.
    When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. You could also wrap the head of the mixer and the top of the bowl with plastic wrap to help contain the splattering.
    As with the original magic custard cake, the temperatures of the ingredients are important. If too hot it will cook the eggs, too cold it will harden the butter.
    For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks.
    Because of the custard center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes (this one or the original), going into the oven we don't think they will work correctly, and after baking they are magically perfect.

    Ingredients:

    • 1/2 cup (113g) unsalted Butter
    • 2 1/2 cups (600ml) Milk
    • 1 cup (115g) Flour
    • 1/2 cup (43g) Cocoa Powder
    • 4 Eggs, separated
    • 4 drops White Vinegar *see head note
    • 1 3/4 cups (210g) Confectioner's Sugar
    • 2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm
    • 1 teaspoon (5ml) Vanilla Extract
    • extra confectioner's sugar for dusting
    • optional-fresh berries for garnish

    Directions:

    1. Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
    2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
    3. In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.
    4. Whip the egg whites with vinegar to stiff peaks. Set aside.
    5. Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
    6. Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
    7. Fold/gently-whip in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
    8. Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny jiggly (I know it sounds weird, but that is the best way we can think of describing the sensation).
    9. Allow cake to completely cool before cutting and then dust with confectioner's sugar *see Note 1. Garnish with fresh berries if desired.

    Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly. It is also very delicate to move. We we're able to gentle slide/flip it out of the pan without too much damage, but after trying to move it again, it quickly cracks the top. That's part of its charm. Just dust with confectioner's sugar and devour away.



    They look delish! This is my effort - I just used a muffin tray

    IMG_8221.jpg

    Pizza scrolls and raspberry lemonade

    IMG_8181.jpg

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    Theboys&me  (10-07-2014)

  7. #55
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    HappyBovinexx  (10-07-2014),Jensha  (12-07-2014)

  9. #56
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    Quote Originally Posted by AmyEL View Post
    Lemon meringue pie :-)

    Attachment 57598
    OMG drool! Would you mind sharing your recipe? I love lemon meringue pie but it never turns out that well.

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    olismumma  (10-07-2014)

  11. #57
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    Sure :-) I'll post later tonight, just going to have some dinner :-)

  12. #58
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    I used the Donna Hay recipe for this one, but used an Italian Meringue (I find it is more stable)

    https://www.donnahay.com.au/recipes/lemon-meringue-pie

    http://www.gourmettraveller.com.au/r...lian-meringue/

    There is also a great 'cheats' version on *******... It uses milk arrowroot's for the base & the curd uses condensed milk :-)

    This is a great slice version, I've made it a few times & everyone loves it, but I use Italian meringue for it too :-)

    http://www.taste.com.au/recipes/2752...meringue+slice

  13. #59
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    Quote Originally Posted by AmyEL View Post
    I used the Donna Hay recipe for this one, but used an Italian Meringue (I find it is more stable)

    https://www.donnahay.com.au/recipes/lemon-meringue-pie

    http://www.gourmettraveller.com.au/r...lian-meringue/

    There is also a great 'cheats' version on *******... It uses milk arrowroot's for the base & the curd uses condensed milk :-)

    This is a great slice version, I've made it a few times & everyone loves it, but I use Italian meringue for it too :-)

    http://www.taste.com.au/recipes/2752...meringue+slice
    Oops kid.sp.ot (rival website!)

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    misskittyfantastico  (10-07-2014)

  15. #60
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    Subbing. Great looking baked everyone! Looking forward to try some of these!🎂🎂


 

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