Twitter Updates

    follow me on Twitter

    Wednesday, June 02, 2010

    Carrot Cakes and a New Look at the Girdle Scone

    I popped on a recipe for Girdle Scones a few posts ago... click here to get original recipe.
    Yesterday, another rainy rotten day, was soup day and I didn't want to just make toast.

    Lets go Girdle Scones, quick and easy, no oven necessary.
    The recipe I have, requires yogurt or sour cream and milk.
    No sour cream or yogurt, but I did have some double cream and if you squeeze some lemon juice into cream It makes sour cream Yes?

    Well what a find...How simple is this?

    1 cup plain flour
    1 tsp Baking Powder
    1/2 salt
    1/2 cup cream with a squeeze of lemon juice


    Sift flour, Baking powder and salt
    Mix cream
    Add to flour
    Mix with a knife
    Then start kneading lightly with your hands.
    Roll out into a circle on a floured bench

    Onto a girdle... or in these days a non stick heavy based pan

    Cook about 4 minutes 1 side
    turn and then cook another 4 minutes
    Onto a rack to cool
    When I cracked it open, I was so delighted with the texture of the scone

    So flaky
    I gave away the soup idea and stuffed my helping with Ham and Swiss cheese
    Obviously, not good if you want Lo-Cal
    BUT sensational.

    It's Thursday and all the Grandchildren come here for dinner.
    Its a fun time for us all.


    I pick them up from their respective schools, each one, somewhere different
    and I am always wanting to make something new for them
    So I saw these little cakes being baked on Everyday Baking a Martha Stewart programme
    Once again very simple

     Carrot Cup Cakes (Makes 12)


    Pre-heat oven to 190C 375F
    Prepare 12 muffin tin with paper cases

    1 1/2 cups flour
    1 teaspoon Baking Powder
    1/2 teaspoon Baking Soda
    3/4 teaspoon salt
    1/4 teaspoon cinnamon
    1/4 teaspoon ginger
    1/4 teaspoon nutmeg grated


    170 gms butter melted butter
    1 cup brown sugar packed


    1 egg
    2 tablespoon yogurt
    1/4 teaspoon vanilla


    1 1/2 cups grated carrots

    Whisk Dry ingredients together

    In another bowl
    Add melted butter and brown sugar
    Whisk
    Add egg
    Add yogurt and vanilla
    Whisk till combined
    Add carrots, Stir
    Add flour.
    Mix well

    Divide between paper cases
    Tap on bench to evenly disperse
    Into oven 25-20 minutes
    Half way through cooking
    Rotate tins to cook evenly
    They are ready when a toothpick comes out clean
    Cool then Ice

    I made this Icing and by accident got a great little recipe
    I bought Lite  ream Cheese I don't know why but as it turns out
    The Lite Cream Cheese gives it more of a condensed milk flavour and it works.

    1 packet 150 gms Lite Cream Cheese softened
    50 gms butter softened
    Zest 1/2 lemon
    1 1/2 cups icing sugar
    Lemon juice enough to moisten

    Whip the butter and cream cheese together
    When smooth add sifted icing sugar and lemon zest
    Add lemon juice to taste and to get the texture you like.

    There was quite a lot left over, so I have frozen it, I will be interested to see how it turns out.
    I'll make more next week and try the icing then

    Here is the original Frosting recipe
    If you want to go by the book and have the heavily frosted cakes here ya go
    55 gms butter room temperature
    225 gms cream cheese room temperature
    1 cup icing sugar
    1/2 teaspoon vanilla
    1 teaspoon grated orange zest

    Whisk all ingredients together
    2 tablespoons frosting on each cake

    3 comments:

    Asha said...

    Scones made on Griddle! Looks so flaky, yummy and great for sandwiches. Looks perfect. Rainy days makes you creative! :))

    So Simple said...

    So so simple Asha

    Roz said...

    Hi Gillian,
    I wanted to get in touch to see if you’d be interested in entering our competition to find New Zealand’s Top Food Blogger? The prize includes tickets to see Rick Stein on his tour of NZ, your blog entry published in the program – and so read by hundreds of foodies – plus loads of Rick Stein goodies. Bit too many details to post here, but please email blogger@acmn.co.nz and I’ll send you all the details if you’re interested.
    Best wishes,
    Roz