Lime and Ginger Crème Brûlée

by Michelle @ A Tipsy Giraffe // March 6, 2015 // 48 Comments

Creamy custard with a zingy, zesty Lime & Ginger flavour, with a crunchy caramelised sugar topping. The key to the wonderful and fresh taste is fresh root ginger!

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I love Crème Brûlée, I mean who doesn’t? A luxuriously smooth and creamy custard that you have to break through a crunchy caramelised sugar topping to get to, like a delicious little treasure hunt! Despite my love for this little tasty adventure I’d never made it before, but then Santa left me a cook’s blowtorch {affiliate link} under the tree and crème brûlée had to be the first thing I made using it!

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Tres Leches Cake

by Michelle @ A Tipsy Giraffe // March 4, 2015 // 53 Comments

A light and fluffy Mexican cake soaked in three different types of milk, making it incredibly moist and delicious. Piled high with whipped cream and infused with cinnamon. Quite possibly the best cake I’ve ever eaten!

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I’m a big fan of Mexican food, despite my mouth being a giant wimp! I don’t think I’ve tried a mexican dish I haven’t loved, and if my liver would allow it I would drink margaritas all day every day! We don’t get much Mexican food in the UK, at least not good Mexican food. I eat a fair bit of it when I’m in Atlanta since there’s a lot of good Mexican food there, but I’d still never tried Tres Leches Cake until I took matters into my own hands and made it for myself.

Tres Leches Cake always intrigued me, it looked yummy but I didn’t think it could be as good as everyone seemed to say it was, but boy was I wrong! Now this is the first time I’ve ever eaten Tres Leches Cake so I can’t vouch for it’s authenticity, but I can vouch for it’s downright deliciousness. I honestly could not get enough of this cake and I’m pretty sure I put on at least 5lb from how much of it I ate.

You know that episode of Friends where Chandler and Rachel keep stealing that cheesecake and Chandler says “I’m full but if I stop eating this cheesecake I know I’ll regret it”, well that was how I felt about this cake. I was so full up on cake but I knew I needed more, to stop eating it would have been the biggest mistake – it’s just too good! The other problem was normally I eat a little of my creations and then send them off to work with my mum, but since she was in hospital for over a week the cake stayed in my fridge with only me to eat it! (On a related note, my mum is now home from hospital and doing well, thank you for all your well wishes!)

This is a very egg and milk rich cake. There’s 5 eggs in it and, well, tres leches literally means “three milks”, once it’s baked the whole thing is soaked in a mixture of three different types of milk – double (heavy) cream, condensed milk and evaporated milk. I steeped my cream with cinnamon before adding it to the mix to give a subtle hint of cinnamon throughout the cake, and I think that is really what tips this cake over from regular delicious to never-stop-eating-it delicious. A lot of liquid goes into this cake, you might think it’s too much and the cake will come out soggy but I really do urge to use up all the milk mixture because there’s not one single thing I’d change about this cake – it’s not soggy at all, just ridiculously moist and to die for! To enjoy this cake at its best, you really will want to leave it in the fridge overnight after soaking before topping and serving so plan accordingly, the waiting is torture but it really is worth it!

One tip I will give you is, if like me, you do not have a lipped serving platter keep the cake in the baking tin. I made the mistake of removing the cake from the tin and transferring it to a lipped baking sheet to soak it, then I had to transfer it to the board I was serving it on. And that is not an easy thing to do in a cake that’s been soaked in 750ml of milk! Soak it in the dish you baked it in and you’ll have none of those problems and you’ll probably have a much easier time of soaking the cake through! Even if you have a lipped serving plate I would recommend soaking and serving it from the baking dish anyway, unless the presentation is super important for what you’re baking for.

Traditionally, tres leches cake is usually topped with fresh fruit and I had planned to top mine with strawberries – but considering it’s winter here the berries have been a bit hit or miss so I decided to just go with a dusting of cinnamon. I love how it looks with just the cinnamon, but I imagine it would be even tastier with some fresh strawberries if you can get your hands on some good ones – or mango I think would be really yummy, particularly with the cinnamon.

I really do urge you to give this cake a go, it’s honestly one of the best cakes I’ve had the pleasure of baking or eating. I adapted it from a recipe by Ree Drummond and, of course, put my own cinnamon obsessed spin on it! Do let me know what you think of it if you give it a go. What’s the best cake you’ve ever eaten? If your answer isn’t tres leches cake your answer might just change if you try this one!

Do come hang out with me on social media, I’d love to see you guys around there! You can find me on Twitter, Instagram, Pinterest and Facebook.

Tres Leches Cake

2015-03-03 14:48:53

A light and fluffy Mexican cake soaked in three different types of milk, making it incredibly moist and delicious. Piled high with whipped cream and infused with cinnamon

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For the cake

140g plain flour (all purpose)
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs, separated
210g caster sugar (super fine granulated sugar), divided into 160g + 50g
90ml whole milk
1 tsp vanilla extract

For the three milks mixture

100ml double cream (heavy cream)
397g can of sweetened condensed milk
340ml evaporated milk
1 cinnamon stick

For the whipped cream topping

600ml double cream (heavy)
3 tbsp sugar
1/4 - 1/2 tsp ground cinnamon

Instructions

Preheat the oven to 180C/350F. Grease a 9" x 13" baking dish.
Sift the flour, baking powder and salt in a bowl, set aside.
Separate the eggs and beat the yolks with 160g of the sugar on a high speed until pale in colour. Stir milk and vanilla into egg yolks to combine.
Pour the egg mixture into the flour mix and stir gently until just combined.
Whisk the egg whites on a high speed until soft peaks form
Add the remaining 50g sugar and continue whisking until stiff peaks are just formed (see notes for more info on peaks)
Very gently fold half of the the egg whites into the batter until combined. Then gently fold in the remaining half until all combined.
Spoon the batter into the prepared dish and spread evenly. Bake for 35-40 minutes, until golden brown and skewer comes out clean.
While the cake is baking, pour the double cream for the milk mixture into a small saucepan and add the cinnamon stick. Heat on medium until it's just about to boil and remove from heat. Put lid on pan and steep for at least 30 minutes.
Place dish on a wire rack and cool cake in pan for 10 minutes.
Pour the steeped cinnamon cream, condensed milk and evaporated milk into a jug and stir to combine.
Keeping the cake in the pan, poke holes all over the top of the cake with skewer or fork.
Pour 1/4 of the milk mixture all over the cake while it's still warm and leave to soak in. Repeat with the remaining milk (doing 1/4 at a time) until all has been soaked in, making sure you get the sides of the cake too.
Once completely cooled, cover cake and place in fridge overnight.
To make the topping, whisk together the cream and sugar until you have soft peaks, spread evenly over the cake and sprinkle with ground cinnamon (using a sieve works well for even sprinkling).
Serve

Notes

Soft peaks look like - when you remove the whisk from the mixture, peaks should be just starting to form and will melt back into the mixture within a few seconds
Stiff peaks look like - When you remove the whisk from the mixture, peaks should be standing up straight with only the very tips folding over.
Cake is best the day after baking/soaking
Store covered in fridge for 3 days.

By Michelle @ Giraffes Can Bake

Adapted from Ree Drummond

A Tipsy Giraffe https://www.atipsygiraffe.com/

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Amaretti Cookies

by Michelle @ A Tipsy Giraffe // February 27, 2015 // 67 Comments

Crisp on the outside, soft and chewy on the inside, with delicious almond goodness – these Italian cookies are little bites of heaven

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Have you ever had a dream about baking or cooking something and then not been able to get it out of your head until you make said thing? Or is it just me that bakes in their dreams? Well, either way, I had a dream about baking Amaretti cookies and they were all I could think about! Which is weird considering they were a complete disaster in my dream (which turned out to be a little prophetic!) – but I adore Amaretti cookies, if a bakery has them I will always buy a dozen and eat them all in one day! So I set out to try and make these little beauties

It seems my dream was pretty accurate though and these innocent looking cookies were a nightmare to make. I don’t even know how many failed batches I made before I made that perfect batch, it was enough that I almost gave up, I only kept going because I love these darn cookies so much! What is it about almond flour based cookies that are so tricky (I still haven’t mastered French Macarons)? I read countless recipes online, all of which differed fairly substantially so they ended up making me feel even more lost at times!

I tried lots of different things based on the recipes I’d read online and what I knew the cookies should taste and feel like. I tried – whole eggs added at once, egg yolks and egg whites added separately, egg yolks and whipped egg whites, just the whipped egg whites and just egg whites not whipped. I tried – making my own ground almonds, blanching the almonds before grinding and ready ground almonds. I also experimented with adding almond extract and different types of sugar they were rolled in!

I wasn’t exaggerating when I said I lost count of how many failed batches I had! I almost had to take out a mortgage to pay for all the almonds I went through (seriously, why are nuts so expensive?!). In the end, what worked for me was just egg whites by themselves, no whipping and ready ground almonds. If you can I would encourage you to make your own ground almonds, but with my food processor I just can’t get them as finely ground as I needed for the texture I wanted before it started to turn into butter. Whatever way you get your hands on ground almonds, you need to make sure they’ve been blanched first for the best taste. I also added a little almond extract to add a boost of flavour and rolled them in caster sugar to get that crisp outside.

I hope my failures haven’t put you off attempting to make these for yourself, because the end result really is worth the effort. In theory my recipe should give you the same results as me, but it’s a very temperamental dough and it needs to be just the right consistency for them to play nice – if your eggs are slightly bigger than mine or your almond flour slightly drier, you’re gonna get different results. So the key is to look at the dough and add a little more egg white or almonds if it’s too dry or too wet. This recipe calls for 250g ground almonds and 5 egg whites, but I would recommend having extra almonds and an extra egg white on hand so you can add a little more if needed. The dough itself is vey wet and sticky – it looks like kind of like the start of a cake batter after you’ve creamed the butter and sugar and started to mix in 1 egg! If that description leaves you a little confused, I’ve included a photo below (apologies for the poor quality, it was taken quickly with my iphone in bad lighting).

Since it’s such a sticky dough it can be hard to roll into balls, the best way to do it I found (without making a huge mess and ending up with more dough on your hands than in the cookies) was to wet your hands and coat lightly in caster sugar. My other tip for these cookies is to use a light coloured baking sheet so the bottoms don’t cook too quickly, if you only have dark ones line it with three sheets of greaseproof paper. This dough doesn’t lend itself well to resting either, it’ll be fine to sit in the bowl while you’re baking a batch but if you roll them into balls and leave them out (or even in the fridge) for even a few hours the egg whites will start to separate from the dough – I learned this the hard way!

What you’re looking for in a successful batch are cookies that spread only a small amount and rise up a little in the centre, and of course you want them to crack. If your dough is too soft they’ll spread out in a mess (I wish I took a photo of my worst spread batch to share with you, they looked like a coconut macaroons ugly step brother!), if it’s too dry you’ll have hard, round balls with no cracking. These are definitely a goldie locks type cookie dough – it has to be just right or they’re gonna throw a tantrum (at least in this fairy tale cookie analogy no bears are gonna interrupt your post cookie nap… unless maybe you live in Canada or something!)

I’m gonna bring these delicious bites of heaven to Fiesta Friday this week – because honestly, these cookies deserve a party! Come join us, there’ll be lots of yummy treats for the eyes, ears and mouth!

Do come hang out with me on social media, I’d love to see you guys around there! You can find me on Twitter, Instagram, Pinterest and Facebook.

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(note for subscribers: I’m using a new service to send out my new posts by email which is much better for me and should hopefully be creating an easier reading experience for you – however you may have been noticing a few of my old posts coming to your email, it does this whenever I edit a post for the first time since setting up the service, so apologies for that! However you won’t receive the same post more than once no matter how many edits I make!)

Now for the recipe, I’ll try and be as detailed as possible but if you have any questions just give me a shout 🙂

Amaretti Cookies

2015-02-26 13:14:31

Yields 24

Crisp on the outside, soft and chewy on the inside - these Italian almond cookies are little bites of heaven

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Ingredients

250g finely ground almonds
1/4 tsp almond extract
200g caster sugar (extra fine granulated) - plus extra for rolling
5 large egg whites

Instructions

Preheat the oven to 160C/350F. Line a light coloured baking sheet with 2 sheets of greaseproof paper.
Mix the almonds, extract and sugar in a bowl.
Add the egg whites one at a time, mixing to combine. Until you have a soft, sticky dough that's almost coming together. See notes for more info
Roll into small balls, about 1 -1.5 inches, and roll in sugar. Place on baking sheet with a little space between each one (they won't spread very much so not a lot of space needed)
Bake for 20-25 minutes, until they are turning a light golden and are cracked along the top
Cool on tray for a couple minutes, then transfer to wire wrack

Notes

Dough should be very wet and sticky - it will look like the start of a cake batter mix after you've creamed butter and sugar and started to mix in the first egg. See main post for photo reference.
You may need to add more almonds or more egg whites to get the right consistency. For every 10g of almonds you add, add 8g of sugar. If you're adding more egg whites, just pour a little in at a time.
If you're unsure if the dough is right, bake one first and then adjust dough as needed - if the cookie is a hard ball with no cracks you need more eggs whites, if it's spread out way too much then you need more almonds.
Store cookies in air tight container 1-2 weeks

By Michelle @ Giraffes Can Bake

A Tipsy Giraffe https://www.atipsygiraffe.com/

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Mango Mascarpone Tart

by Michelle @ A Tipsy Giraffe // February 20, 2015 // 61 Comments

A creamy and sweet mascarpone tart with a hint of cinnamon and mango puree swirls in a sweet pastry crust

Hey, it’s the weekend again! It seems to come around more quickly when you work weekends! My weekend is in the middle of week, that came and went by at lightning speed of course! I did spend my two days off baking though, so it wasn’t wasted. This Mango Mascarpone tart was baked a couple weeks back though, this is just the first chance I’ve had to post it up.

I made this tart because I had some mascarpone left over from a cheesecake and I had a mango that needed using up, so I got to thinking what I could bake with them and this is what I came up with. However, by the time I got around to baking it the mascarpone was past it’s use by date and the mango had gone way too soft. So I went out and bought a mango and more mascarpone, which kind of defied the whole reason I was making it in the first place but once I get a bake in my head I have to make it! And I’m glad I followed through with this tart, because it was absolutely delicious. The creamy mascarpone combined with the sweet and tropical tasting mango is just a match made in heaven.

I put a little cinnamon in the mascarpone too and I know what you’re thinking “oh there goes Michelle with her cinnamon obsession again!” and you’d be half right, but the cinnamon is really an amazing addition (I always say that, I know, but it always is!) it really compliments the mango. Try it and you’ll see what I mean, it just wouldn’t be as good without the cinnamon. The pastry is one of my favourite sweet pastry recipes, I use an egg for the liquid because I love the richness it gives the pastry and it gives it a nice, non soggy, softness that I really like. If you prefer a crunch to your pastry (sometimes I do too) or you have an egg allergy, I’ll put a note in the recipe on how to swap out the egg.

This tart went down very well in my house, my usual taste testers (my mum’s work colleagues) didn’t get a look in on this one, my mum and I polished the whole thing off ourselves! What it made me realise is I really don’t bake with mascarpone or mango enough, so don’t be surprised if you see an increase of these ingredients in my recipes because I plan to do some experimenting with them! Although I’ll have to be a bit more careful with the mango in the future, I almost lost a pinky finger slicing up this mango!

This is a nice and easy dessert to put together too. You’ll need to bake the pastry of course, but the rest doesn’t need any baking. The hardest part, as always, is the waiting time for it to chill and set. I’m not a patient person, waiting to dig in is always the hardest part! It’s just a matter of whipping the ingredients together, pouring it into the case, swirling the mango in and putting it in the fridge – easy! The filling is quite liquidy and like me you might be worried it won’t hold when cut, but it’ll surprise you – I was sure I’d messed this up when I put it in the fridge, I didn’t think it would set enough, but I was wrong! Thanks for that one science!

I’m gonna be bringing this delicious tart along to Fiesta Friday this week and hopefully bring a little mango sunshine to the part goers since most of us are still braving nasty winter weather! Nothing like a party to brighten up the day too! Especially with our awesome co hosts – Tina and JuJu

I’m just going to apologise in advance if I’m a little distracted and absent over the next couple of weeks- my mum is having a big operation today and while it’s not a risky surgery in itself it is very, very long (which is always scary) and the recovery time is going to be very long and painful. So I’ll be helping her out a fair bit and generally be fretting like the anxious person I am! Of course, maybe the opposite will happen and I’ll be blogging more as a distraction – I guess only time will tell. In the mean time though, any positive vibes and thoughts for my mum would be greatly appreciated!

I’ll always be around on Instagram and such though, and I’d love to see what you guys are up to on social media, You can find me on Twitter,Instagram,Pinterest and Facebook.

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Mango Mascarpone Tart

2015-02-20 01:18:47

Creamy mascarpone tart with a hint of cinnamon and swirled with mango puree, in a sweet pastry case

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For the pastry

200g plain flour (all purpose)
2 tbsp icing sugar (confectioners/powdered)
120g butter, cold and cubed
1 egg yolk
2 tbsp cold water

For the mango puree

1 mango, sliced into chunks
1 tbsp sugar
1 tbsp water

For the mascarpone filling

240g full fat mascarpone
150g natural yogurt
1 tbsp icing sugar (confectioners/powdered)
1/4 tsp ground cinnamon

Instructions

To make the pastry, sift the flour and icing sugar into a food processor bowl. Add the cold butter and process until you have a crumbly texture.
Beat the egg yolk with water and with the motor running on the food processor gradually pour egg mixture in. Process until the dough comes together. If you don't have a food processor, rub the butter into the flour using your fingers, a pastry cutter or two forks until you have crumbly texture, then stir in egg mixture to form dough.
Form dough into a ball and flatten into disk, wrap in cling film and chill in fridge for at least 30 minutes.
Line the bottom of a 9" tart tin with parchment paper and lightly grease the sides.
Remove pastry from fridge and lightly dust surface with flour, roll pastry out into a large circle around 2mm thick. Use your rolling pin to pick up the pastry and drape over the tin, gently press pastry to line tin. Place in fridge and chill for 30 minutes
Preheat oven to 190C/375F.
Line pastry case with parchment paper and fill with baking beans/rice/dried beans and bake for 15 minutes. Remove beans and bake for another 10-15 minutes until light golden brown. Remove from oven and leave to cool on wire rack. Remove from tin.
Meanwhile, add the mango puree ingredients to a blender and blend until smooth. Set aside - store in fridge if not using for a while.
Whisk together the mascarpone, yogurt, icing sugar and cinnamon and until light, fluffy and with a bit of a shine to it. Place in fridge until pastry case is completely cooled.
Spread the filling in the case evenly. Spoon mango puree on top and use a knife to swirl into the filling.
Chill in the fridge for at least an hour.

Notes

Store covered in the fridge for up to 3 days
You can replace the egg yolk in the pastry with 1-2 tbsp of water, add a little at a time until dough comes together.
If you'd prefer not use cinnamon (or you're allergic), try adding 1/4 - 1/2 tsp of vanilla extract instead (not tried this myself, but it'd be yummy I'm sure!)

By Michelle @ Giraffes Can Bake

A Tipsy Giraffe https://www.atipsygiraffe.com/

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Banoffee Muffins

by Michelle @ A Tipsy Giraffe // February 18, 2015 // 38 Comments

Insanely delicious and moist, these Banoffee Muffins are full of yummy banana and sweet toffee flavour – with perfect high muffin tops

I love smooshing words together to make one new word, which is probably why I say y’all every other sentence even though I’m painfully English! For those of you who don’t know what banoffee is – first of all, I’m sorry, because that means you’ve never had the heavenly experience of banoffee pie! Banoffee is a combination of Banana and Toffee, banoffee pie is a no bake pie with toffee, fresh bananas and whipped cream and it’s to die for. I actually have a recipe for it that I posted last year. This year though I decided banoffee would be an amazing muffin flavour and boy was I right!

It’s no secret that I like to buy bunches of bananas and leave them in the fruit bowl to go brown so I can bake with them – I don’t actually like eating bananas by themselves. So I had 4 bananas getting very, very brown and I had to decide what to do with them, my first thought was chocolate banana ice cream and these muffins. I made the chocolate banana ice cream first and while it was it was delicious I couldn’t stop thinking about this muffin idea! Especially since I had a bag of Heath Toffee Bits that I brought back from America with me that would be perfect for them. So out to buy more bananas I went – supermarkets should really have a section of very ripe bananas so I don’t have to play the waiting game! I mean, they sell still green ones so why not already brown ones?!

These muffins were totally worth the wait though. The little bits of toffee melt into the muffin making them indescribably moist and bursting with sweetness all over. The toffee is perfectly balanced with the amazing banana flavour in every bite, the two flavours really do compliment each other in the best way. And while these muffins are incredibly moist, they’re not too dense or heavy, they have the perfect muffin texture with high, chewy muffins tops. There are also semi sweet chocolate chips dispersed throughout, to cut through the sweetness of the banana and toffee and also because I like my banoffee pie with a tad of chocolate (just the way I like life too!).

And don’t just take my word on how good these muffins are. My mum’s work colleagues are my willing taste testers and one of them referred to these muffins as “stunning and better than sex”, which is a pretty good testimonial in my book! So trust us on this one, make these muffins and everybody who tries them will be your new best friend – got your eye on a promotion at work? Pop a basket of these muffins on your boss’s desk and you’re a shoe-in…. not that I’m advocating bribery (nothing wrong with a little buttering up though, hey?).

The one and only downside to these muffins is you can’t buy Heath Toffee Bits in the UK, so I’m waiting on the best friend to mail me over a few bags so I can make these again. In the mean time though I might try experimenting with toffee products I can get here in the UK, or perhaps I’ll try making my own toffee crunch. If you can’t get Heath Toffee Bits where you live and you decide to experiment with other things (which I highly encourage, even if they don’t come out perfect I’m willing to bet the experiments will still be delicious!) please do let me know how it turned out. And hey, if the makers of Heath Toffee want to send me some Toffee Bits they’d be very warmly received -wink wink-

A muffin isn’t a muffin with a nice high, chewy top so I can’t ever post a recipe for muffins without including how I make sure I always get one – the secret is to fill the muffin cases or holes to the top and baking on a higher temperature for the first ten minutes of baking. Because of all the moistening factors in these muffins I used bicarbonate of soda (baking soda) and vinegar as my leavening agent so they wouldn’t end up too dense, it really gives them a great lift.

I’d love to see what you guys are up to on social media, You can find me on Twitter,Instagram,Pinterest and Facebook.

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Banoffee Muffins

2015-02-17 22:32:27

Yields 12

Insanely delicious and moist, these banoffee muffins are bursting with sweet toffee and banana flavour.

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Ingredients

220g plain flour (all purpose)
1/4 tsp ground cinnamon
1 tsp bicarbonate of soda (baking soda)
1 bag of Heath Toffee Bits (8oz/225g)
200g semi-sweet chocolate chips
4 very ripe bananas
125ml Vegetable oil
1 tbsp white vinegar
2 large eggs
100g brown sugar

Instructions

Preheat the oven to 230C/450F. Line a 12 hole muffin tray with papers.
Add the flour, cinnamon and bicarb to a bowl and whisk to combine. Remove 1 tbsp and put in medium bowl. Set both aside.
Mash the bananas in a large bowl (you can also put them in blender if you want them smooth, I like a few small lumps in mine).
Beat in the oil and vinegar until combined.
Add the eggs one at a time and beat to combine.
Add sugar and beat to combine.
Add flour (not reserved 1 tbsp) and gently beat until just combined (do not overmix).
Remove 1-2 tbsp of the toffee bits and set aside, add the remaining toffee bits and chocolate chips to the bowl with the 1tbsp flour mixture and stir to coat (this helps stop them all sinking to the bottom of the muffins)
Gently stir the toffee bits and chocolate chips into the muffin batter by hand until evenly dispersed.
Spoon batter into muffin papers, up to the top. Sprinkle the tops with the reserved 1-2 tbsp of toffee bits.
Bake for 10 minutes at 230C/450F. Without opening the oven door, turn the oven down to 200C/400F and bake for a further 10-15 minutes, until muffins are golden brown and skewer comes out without wet batter.
Cool in tray for 5 minutes, then transfer to wire rack.
Yummy served warm or cooled

Notes

It's important not to over mix the batter, the less you mix it the lighter your crumb will be
I used Heath bits o' brickle toffee bits, but I'm sure the milk chocolate ones would be good too
Store in air tight container for 3-5 days

By Michelle @ Giraffes Can Bake

A Tipsy Giraffe https://www.atipsygiraffe.com/

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