Different types of cream


Over the last few days I have noticed that quite few people (including me) have trouble deciding what cream to use when baking certain things. So many recipes might say “heavy cream” or “fresh cream” but what are they really? Well, I have found a pretty good info so I  hope it helps.

Different Kinds Of Creams

Light Cream
This cream is also commonly known as coffee cream. This type of cream contains 18 to 30% butterfat. This cream has a low fat content and so it does not thicken when beaten. It will only whip if it contains 30% butterfat but it won’t be very stable. Light cream can be used in both sweet and savory dishes.

Whipping Cream
This cream has enough butterfat so that it thickens when whipped. The butterfat content in whipped cream range from 30 to 36%. It can be effectively used for toppings and fillings. Nowadays, whipped cream contains stabilizers and emulsifiers so that the cream can hold its form when whipped. Whipping cream is also ultra-pasteurized and so it has a long shelf life.

Half And Half Cream
The butterfat content in this cream is in the range of 10 to 18%. This cream consists of a mix of half of milk and half of cream. So, this cream does not whip. Half and half can be used in place of heavy cream where it requires less fat. Since, it is thicker than milk it can be used as cream in coffee but for any other purposes it cannot replace cream.

Heavy Cream
This cream is also known as heavy whipping cream. It has a fat content in the range of 36 to 40%. This cream is much denser and doubles up in volume when whipped. It also tends to hold its shape when whipped.

Double Cream
Double cream contains 48% butterfat. This cream is easy to whip and over whipping the cream makes it very thick and so it is very good for puddings and desserts. When double cream is heat treated and very quickly cooled then it is known as extra thick double cream. Because of its consistency this cream cannot be poured.

Clotted Cream
Clotted cream is also known as Devon cream. It has about 55 to 60% of butterfat content. Clotted cream is made by heating unpasteurized milk till a thick layer of milk forms at the top. The milk is then cooled and the layer of cream skimmed off. It has a scalded or cooked flavor with a thick, rich and yellowish texture. This cream is best served with scones and jams.

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My little baking helpers


Most bakers would agree that ingredients you use are very important for a good bake. And yes, I agree. 

I like to use good quality ingredients but I also like to know where some of them come from. So let me introduce my little helpers that require so little and give back more then you can ask for. My flock of chickens!

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This is one of my girls. They are all worth their weight in gold and then some. Every day they reward us with fresh eggs and they keep bugs and spiders away. I raised them since they were babies and I never imagined how attached I would actually become to them. How could you not when they all have their own little personality? 

I got one girl called Henrietta that always tries to undo my shoe laces. Another one, called Squeak Peep, is very vocal. Ever since she was a little baby she was the loudest one and back then sounded like a squeaky toy. She always has to be the first one to see what I have in my bucket. If it’s watermelon, keep your fingers at bay. 🙂

I make sure my babies are only fed organic grain and fruit and veggie scraps and I can tell you, they give the best eggs ever. One of the chicks, still can’t work it out which one, lays the biggest eggs you could find. When you place it in an egg carton you can’t shut the lid properly. 

If you have even a small corner in your back yard, I would recommend you get at least 2-3 chickens. 

They make great pets for kids, give you eggs, fertilizer for your garden, keep bugs away and my favorite – you don’t waste any fresh food as those girls will be more then happy to eat it all. From veggie peels to old bread, oh and cake! Yes, they do loooove simple cake (no cream)! 

So little work with them and yet so much joy. 

So I dedicate this post to my girls that make my cakes extra tasty. 🙂

 

No Knead Yeast Rolls


Well, I think I will just have to try this. Nothing yummier then freshly baked rolls with butter melting on them. Yummy! 🙂

Paper and Ink Imaginings

yeast rolls

This recipe is from The Joy of Cooking. When I make them, I make cloverleaf rolls (3 small balls of dough in each muffin tin), and the recipe usually yields 24 rolls in my normal size muffin tins. I never refrigerate the dough, I bake the rolls all at one time, and freeze the ones I don’t need for another time.

Instead of me retyping the recipe, I found it online in another blog, Rather Be Baking No-Knead Dinner Rolls.

Watch the baking time – I find mine are done in 10 – 12 minutes (not 15 – 18 minutes as stated in the recipe link).

Guten Appetit!

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No orange cake


Last night I was saying how today I was gonna bake this amazing orange cake but sometimes things don’t go according to plan.

My dear husband, bless him, went to the shop early to get all my baking things but couldn’t find almond meal. He asked a young girl at the shop if she new where he could find it and she told him that if she knew what it was she probably would be able to tell him where they stock it. He tried explaining as best as he could (quite limited knowledge of baking :)) but no help. And as I am still not able to drive, I have had to try keeping busy doing other things. I am kind of ashamed to say, but I wasted all day on Facebook playing Candy Crush. And then….All of a sudden a friend tagged me in one of her posts. It was a recipe for a Chocolate and Coke cake.

Chocolate and Coke cake, I have never heard of before but it got me intrigued. I kind of enjoy trying unusual things from time to time. And as it turned out, I had all the ingredients so there was no stopping me and there I was, in the kitchen, once again at 10 o’clock at night. 

Everybody was in front of the TV so I was free to play. Like I said earlier, it was a very unusual recipe but it was very simple to make. If I had to rate difficulty from 1 to 5, I would say, 1. 

Anyway, to cut the long story short, if you are interested in trying something different that tastes good, here is the recipe.

Double chocolate and Coca Cola cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil 
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm. Enjoy!

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I must admit, I did make a small change with icing. I personally thought it was way too sweet so I added about 100g of dark chocolate to it. Made a big difference. And I wished I had some fresh raspberries to go with it but orange was nice too. Or if you enjoy rich sweet desserts, maybe some fresh cream or ice cream would taste really good with it. 

If any of you try this cake, please let me know what you think. 

 

 

Saturday night


So here we go. My first post on this blog.

I have been stuck at home now for 2 weeks due to illness and have been going crazy as this is not what I am used to so I thought, why not do something to entertain myself. 🙂

As I have got into baking few months ago, I thought I might share all my triumphs and very many disappointments with baking but I am learning and slowly getting there. But even though sometimes things don’t work out as planed, I enjoy every minute I spend in my kitchen.

And like I said in the beginning of this post, I have been stuck inside the house, mostly in bed for a while now but today I felt little bit better and the first thing that came to my mind was “Let’s bake!” Oh how I missed it.

I just made a simple Apple and cinnamon pudding but the pleasure I got out it, and that sweet smell coming from the oven…I was like a kid who’s Xmases all came at once.

I got so inspired after my little bake that I made a whole shopping list of things I am going to need for tomorrow and my dear husband will be going to get it all for me first thing in the morning. He’s an angel like that and I know how lucky I am. 🙂

My plan is to make a gluten free orange cake. All the girls at work have been talking about this cake that they have been buying from work cafeteria and as much as I have to agree with them, I am sure it can be improved. After all, home made cakes are always the best, right?

Anyway, if you are interested in trying out Apple and cinnamon pudding I have posted the recipe under “recipes”.

And here is a pic of a very simple and yet amazing dessert. I served it with vanilla ice cream and it was a big hit.

 

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