[personal profile] dt_maxwell
I am currently a smug bitch because I just made butterscotch fudge - my first time baking on my own EVER EVER EVER - and it is fucking delicious AND I DIDN'T BURN DOWN THE APARTMENT BUILDING WOOHOO.

:D :D :D

Date: 2012-09-08 08:42 pm (UTC)
From: [identity profile] skew-whiff.livejournal.com
Congratulations!

I love baking - honestly, I think it's the nearest I can get to being a wizard. You mix together all the magic ingredients, put it in the oven and then somehow, mysteriously, cake happens. It's brilliant.

If you're looking for simple recipes, it's pretty hard to fuck up flapjacks - you just mix everything together, spread it out on a tray and put it in the oven. A Victoria sponge is a good one to start with as well, since once you've got the hang of a basic sponge you've got the basis for a lot of other cakes. (It's also delicious in itself. Oh god, now I want to make one right now, except it's night-time and I don't have the right kind of cake tin anyway.)

Date: 2012-09-08 09:15 pm (UTC)
From: [identity profile] dt_maxwell.livejournal.com
Baking is awesome~

I shall definitely look up that recipe, it sounds yummy!

I'm not sure if it counts quite as "baking," but I can make a mean French toast. Simple, relatively quick, and always yummy; I just wish there were some bakeries around here that sold challah, it makes the BEST FRENCH TOAST EVER omg. (And then stuff it with cream cheese *drool*)

Date: 2012-09-09 08:03 am (UTC)
From: [identity profile] skew-whiff.livejournal.com
This is the recipe I used for flapjacks, though I halved all of the amounts because I was only making them for myself. It's pretty adaptable, too - golden syrup works as well as honey, finer grades of sugar work just as well as demerara (well, okay, not icing sugar, but I used soft brown sugar and it turned out fine), and you can add all kinds of extras to the mix.

My one problem with baking is that I am always way too impatient to let what I make cool before I try and eat it, which never works out well, since things are always a bit prone to falling apart when they're still hot.

And I've never made French toast, though I'll have to look into it. Anything that goes well with cream cheese is a win in my book.

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dt_maxwell

December 2012

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