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    Bake Yourself Happy: Cheering Food for the Soul
    Bake Yourself Happy: Cheering Food for the Soul
    Bake Yourself Happy: Cheering Food for the Soul
    Ebook147 pages39 minutes

    Bake Yourself Happy: Cheering Food for the Soul

    By Summersdale

    ()

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    About this ebook

    A collection of recipes tailored to improve your mood and lift your spirits

    "Seize the moment. Remember all those women on the Titanic who waved off the dessert cart."  —Erma Bombeck

    We all know that baked treats can warm our hearts as well as our stomachs, and that everything tastes better when you’ve made it yourself. This collection of delicious recipes is peppered with thoughtful quotes and bursting with fail-safe pick-me-ups, from piping-hot pies to sinful double-chocolate muffins. Bake these recipes and be down in the dumplings no more! Includes dual measurements.

    LanguageEnglish
    PublisherSummersdale
    Release dateNov 1, 2014
    ISBN9780857659477
    Bake Yourself Happy: Cheering Food for the Soul

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      Book preview

      Bake Yourself Happy - Summersdale

      containers.

      Cakes and Muffins

      Fairies and Butterflies Cakes

      Revisit your childhood with these little mouthfuls of sweetness and light. It’s all about the sticky jam fingers and the buttercream all round your mouth.

      Makes 10

      Ingredients

      For the buns:

      110g/4oz caster sugar

      110g/4oz butter

      2 eggs

      110g/4oz self-raising flour

      ½ tsp baking powder

      1 tbsp milk

      For the jam and buttercream filling:

      50g/2oz butter

      75g/3oz icing sugar

      2 tbsp strawberry jam

      Preparation method

      Preheat the oven to 190C/375F/Gas 5. Line a 10-hole fairy cake tin with paper cases.

      In a large bowl, beat together the sugar, butter and eggs until combined. Fold in the flour, add the baking powder and milk, and stir until smooth.

      Half fill each case with the mixture, and bake for 15–20 mins.

      Place on a wire rack and allow to cool completely.

      For the buttercream, beat together the butter and icing sugar until smooth, leaving some icing sugar aside for dusting.

      Using a sharp knife, cut a disc from the top of each cake, and cut each disc in half. Spread jam on top of each cake, then a spoonful of buttercream, and finish by arranging the two halves of the discs on the top to resemble butterfly wings. Use the leftover icing sugar to dust the tops.

      Feel Like a Millionaire Shortbread

      A vein of golden caramel lies between the chocolate and shortbread confection. Tap into it and enjoy good fortune and a rich taste with every mouthful.

      Makes 9

      Ingredients

      For the shortbread:

      175g/6oz butter

      75g/3oz caster sugar

      1 vanilla pod, seeds scraped out and kept

      225g/8oz plain flour

      For the caramel:

      200g/7oz butter

      400g/14oz condensed milk

      4 tbsp golden syrup

      1 tsp sea salt

      For the topping:

      340g/12oz milk chocolate

      Preparation method

      Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin and line with baking paper.

      In a large bowl, use your fingertips to rub together the butter, sugar and vanilla seeds. Sift in the flour and continue rubbing to form a rough dough.

      Transfer to the cake tin and press down to compact. Bake for 40 mins, reducing the heat of the oven to 150C/300F/Gas 2 after 10 mins. Allow to cool in the tin.

      In a large saucepan, bring the butter, condensed milk, syrup and salt to the boil and simmer for 10 mins. Pour the mixture over the shortbread, then chill in the fridge for 30 mins until hardened.

      Gently melt the chocolate in a heatproof bowl over a pan of boiling water. Pour the chocolate over the caramel and chill in the fridge for a further 30 mins, or until set. Cut into

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