Kaffee & Küchen – Sunday December 30

With the Christmas season coming to a close we decided to have a Sunday Kaffee & Küchen to catch up with friends we had not seen in December.We decided to make 3 baked items, use the rest of the Christmas cookies that were baked earlier in the season, have coffee  (spiked or otherwise) and juice or milk or pop for the kids that were invited.

We decided to make:

Chocolate Macadamia Nut Pie – The Hale Imale Country Store Cookbook
Gingerbread Snacking Cake – via Martha Stewart
Stollen – from an old German Cookbook

I made the the Macadamia Pie and the Gingerbread . I hope that you will take a look at all of the pages. Comments are always appreciated!

Kaffee & Küchen – From left to right – Macadamia Pie, Gingerbread, Oranges, Cookies, Stollen, Cookies

While it is now May…. I do hope you had a very Merry Christmas and will continue have an amazing New Year!

Gingerbread Snacking Cake for Boxing Day Kaffee & Küchen

As previously mentioned we decided to have a bunch of friends over for Boxing Day Kaffee & Küchen – Coffee & Cake.

One of the items I made was a Gingerbread Snacking Cake adapted from Martha Stewart.

For this recipe I used:

8 Tablespoons – 1 Stick – 4 Ounces of Unsalted Butter – room temperature – tip here
2 1/2 Cups of All purpose Flour – plus more for the pan
1 Cup of Boiling Water
2 Teaspoons of Baking Soda
2 Teaspoons of Ground Ginger
1/2 Teaspoon of Ground Cloves
1/2 Teaspoon of Ground Nutmeg
1/2 Teaspoon of Salt
2 Teaspoons of Baking Powder
2/3 Cup of Whey Low Gold – brown sugar substitute
1 Tablespoon of Freshly Grated Ginger
2 Large Eggs – lightly beaten
Icing Sugar for dusting

I started by buttering and flouring a 9″ x 13″ glass baking pan, heating the oven to 350˚F, and boiling the water and mixing it with the baking soda and setting it aside.

Gingerbread Snacking Cake – Boiling Water & Baking Soda

Then I grated the fresh ginger with a micro plane. Be sure to add the accumulated juice too!

Gingerbread Snacking Cake – Grated Ginger

I gathered and measured the rest of the ingredients so that I could mix the cake quickly.

Gingerbread Snacking Cake -The Ingredients

In a medium bowl I sifted all of the rest of the dry ingredients together and set the bowl aside.

Gingerbread Snacking Cake – Sifting the Dry Ingredients

In a large bowl with a hand mixer I creamed the butter until light and fluffy.

Gingerbread Snacking Cake – Adding the Whey Low Gold to the Creamed Butter

Next it was time to add the Whey Low Gold and continue to mix until light and fluffy.

Gingerbread Snacking Cake – After creaming the Whey Low

I added the molasses and grated ginger until well mixed.

Gingerbread Snacking Cake – Adding the Molasses and Grated Ginger
Gingerbread Snacking Cake -Molasses mixed in

In an unusual twist, the flour was added (before the egg) and mixed in.

Gingerbread Snacking Cake – Adding the Flour

Then it was time for the eggs. An unusual method. If you know why… do leave me a comment.

Gingerbread Snacking Cake – Adding the Eggs

I finished off the batter by hand with a spatula the batter in the prepared 9″ x 13″ pan and smoothed it out.

Gingerbread Snacking Cake -Ready for the Oven

Then it was off to the oven for 30 minutes. Cooled thoroughly and dusted with icing sugar.

Bakers Notes:

  • The next time I use Whey Low Gold for this recipe I will add an extra tablespoon of butter and and extra 1/2 teaspoon of baking soda. Whey Low can make things a little gummy or dry.

Happy Baking!

The Kitchen Tip that WILL Change Your Baking Life

About a month ago I came across The Great British Bake Off…. After a couple of weeks of watching almost all of the episodes (I haven’t been able to see the Great British Wedding Cake episode yet) I came away with both ideas and tips.There is one tip that WILL CHANGE YOUR BAKING LIFE!!!!

  • be sure to leave your tips below

Getting butter to room temperature is always tricky. It is tough to remember to take the butter out of the fridge the night before or in enough time for it to soften properly. A microwave will help, but this method is fraught with timing problems and you never do get the butter to quite the right consistency for baking.

During the series Mary Berry – one of the GBBO judges – provided the baker’s life changing tip:

  • to soften butter to room temperature, cut it into cubes and put the cubes in tepid water.
  • the water should be about babies bath water temperature or 100˚ F or 38˚ C
  • leave the butter in the water for 10 minutes and drain and it is ready to use

This method works perfectly!!! Thank you Mary!

Butter Cubes in Warm Water for 10 Minutes

Mary  Berry’s latest book:

Great British Bake Off – How to Bake

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