S'more Bars yummy!

Thanks to Elaine's cheerful colourful cupcakes for this gorgeous recipe we are delighted to share it with everyone. Why not visit Elaine's page to view all her other fabulous cakes.

https://www.facebook.com/elainescupcakes

Ingredients

• 250g digestive biscuits (about 15 biscuits)
• 120g butter (melted)
• 280g milk chocolate
• 190g mini-marshmallows
• Medium square tin
• Flame Torch

Method

1. Line a medium baking tin with foil leaving an overhang on each side (to remove later)
2. Grind in a food processer the digestive biscuits into a fine meal
3. In a large bowl, combine your biscuit crumbs with the melted butter & mix well
4. Set aside some of the crumb mixture for the topping
5. Press the crumb mixture into the bottom of the tin and smooth the mixture with a spoon
6. Place the crumb mixture into the fridge for about 20mins to allow to set
7. Melt the chocolate in a saucepan over a low heat, stirring continuously until fully melted
8. Pour the melted chocolate over the crust & spread the chocolate evenly with a butter knife
9. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate
10. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows
11. Using a flame torch, flame the marshmallows until golden brown, 1 to 2 minutes
12. Refrigerate the bars until the chocolate is solid about 1-2 hours(or pop in the freezer for half hour)
13. To remove, lift the s’mores from the tin using the foil liner & peel back the foil (carefully)
14. Cut the s’mores into squares & refrigerate until ready to be eaten.

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Oreo Chocolate Brownies

Thanks to Elaine from “Elaine’s Cheerful Colourful Cupcakes” for sharing  this wonderful little recipe.

http://www.facebook.com/elainescupcakes  Check them out on facebook ☺

Ingredients:

165g butter, plus extra for greasing

200g dark chocolate (70% cocoa works well), grated or finely chopped

3 eggs

2 egg yolks

2 tsp vanilla extract

165g soft light brown sugar

2 tbsp plain flour

1 tbsp cocoa powder

Pinch of salt

154g pack of oreo biscuits (1 single pack), broken into quarters

Rectangular baking tin

Method:

 1. Preheat the oven to 180°C (350°F), grease the baking tin & line with baking parchment with the

paper overlapping the sides a little

2. Melt the butter in a pan over a medium heat, when the butter has melted remove the pan from the

heat and add the grated/chopped chocolate & stir until the mixture is smooth

3. Whisk the eggs, egg yolks and vanilla extract together in a large bowl until they are light and fluffy

4. Add the sugar in two additions whisking between each, whisk until the mixture becomes stiff

5. Once the egg mixture is ready pour the chocolate into it

6. Add the flour, cocoa powder, salt and a third of the oreo’s and stir until fully combined

7. Pour the mixture into the prepared tin & scatter the remaining oreo’s over the top pressing them

into the mixture slightly

8. Bake in the oven for 15-20 minutes, I’ve taken them out sometimes after 15 minutes if I have had

oven preheating awhile

9. The middle of the brownies should be slightly gooey, after removing them from the oven pull the

brownies out using the overlapping paper and allow to cool.

10. Cut into squares/rectangles once cool and dust with icing sugar.

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Looking after your Bakeware

Hi fellow Cakers

I found instructions on how to care for and season your cake tins and seeing as i have maybe a dozen rusting in the press i'm going to try this with my next set :) choose which one suits you best !
Please remember this is only advice and each type of cake tin differs in the care needed.
Happy Friday.

Cookware made of Cast Iron, Cast Aluminium and Steel should be seasoned

The process of seasoning fills the porous cooking surface with carbonized oil. The seasoning forms a protective barrier against oxidation (which would otherwise cause pitting and/or rust), and it helps to keep food from sticking to the surface.

First, Wash That New Pan

♦   Scrub your new pan in hot, soapy water to remove packing oils, then rinse well and towel dry. Put it over a heat source or a 200°F oven for thorough drying, then let it cool before seasoning it.

♦  We do not recommend washing pots and pans in the dishwasher; iron and steel will rust in it, and some finishes can get marred from the harsh detergents.

The Best Oil for Seasoning

♦  We recommend Peanut Oil, because it has a very high smoking point.

♦   Grape seed and Canola also have a higher tolerance than most oils to high heat.

♦   Flaxseed Oil is recommended for thin coatings and repeated heating’s. *

♦  We do not recommend using butter, olive and other oils that will smoke at low temperatures for traditional seasoning methods. If you want to be traditional about it, you can use lard.

The Oven Method

♦   Pour a bit of vegetable oil into the pan and spread with your fingers over the inside surface up to the rim.

♦   Put the oiled pan in a 300-350°F oven for about an hour.

♦   Remove from the oven and let cool.

♦   Then wipe off excess oil and your pan is ready to use.

 The Clean Up

♦ After each use, clean your pan with very hot water and a scrubbing brush, then dry. Remember that you can speed thorough drying by briefly putting the pan over a heat source.

♦ By the way, if you must use soap, you will need to re-season the pan after washing it. And if the steel or iron pan ever rusts (aluminium doesn't rust), just sand out the rust, wash thoroughly and re-season to make it like brand new.

♦   Keep your seasoned pans out of the dishwasher. The harsh detergents will remove the seasoning, undoing all that great work that just went into making your new pan last forever.

Storing

♦   If you don't use steel and cast iron pans very often, spread a light coating of oil on the inside surface of the pan before storing it.

♦   When steel and iron pans are to be out of use for a long time, oil heavily and store in a plastic bag to keep from rusting.

♦   Cast aluminium pans don't need coating, because they can't rust. They can be stored without additional care

Thanks to http://fantes.com/seasoning.html for these great tips

beautiful cupcakes!

Just found this wonderful tutorial on the most sublime cupcakes, i'm going to be trying this at the weekend !
http://www.facebook.com/media/set/?set=a.488335557847509.124387.139915126022889&type=1

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