cookingmywaythroughcarryon

cookingmywaythroughcarryon

Cooking my way through Carry On

A blog devoted to recipes and foods celebrating Rainbow Rowell's Carry On. Join me as I attempt to cook my way through Carry On over the course of this                    year.                                                                                                                                    (Art by by incomparable @subpar-selkie)                                                        "You still smell like bacon and homemade cinnamon buns."                          "How can I smell like bacon and homemade cinnamon buns?"                    "You smell like something I"d gladly eat."

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After the last post (Spice Cake) I had a request for a recipe for one of the other foods Simon mentioned in the quote. @fight-surrender​ requested Egg and Cress Sandwiches and I aim to please with this cooking blog, so here we go. My local store doesn’t stock watercress so I researched substitutes and found that arugula is the closest match, with its peppery flavor and nutritional profile. So arugula it is! For those of you who have access to watercress please use that for a more accurate version. This recipe was a huge success with the family. It’s simple and quick and terribly good. 

I guess all I have left from this quote is the pork pie and raspberry cordial! 

“I make a pig of myself, but Penny and Agatha don’t mind, and the egg and cress sandwiches are to die for. Plus roast chicken. Pork pie. Spice cakes with sour lemon frosting. And jugs of cold milk and raspberry cordial.” Simon Snow, Carry On, Chapter 14.


Egg and Cress Sandwiches

Ingredients: (for four generous sandwiches)

  • 6 hard boiled eggs
  • 6 tablespoons mayonnaise
  • ¼ tsp sea salt
  • fresh ground pepper to taste
  • a few sprinkles of paprika
  • (you can add other spices if you wish–garlic powder, whatever but I stayed fairly plain and traditional with this other than the sprinkle of paprika)
  • eight slices of bread (we chose to use brioche, which was heavenly)
  • two to three generous handfuls of watercress or arugula

Method:

  • Peel the eggs and mash them well in a small bowl. You may use a fork. I used a potato masher because I’m just that way. 
  • Add mayonnaise, salt, and pepper and continue mashing until well combined. 
  • add paprika, if you choose.
  • Spread a portion of the mixture over one slice of bread. 
  • top with you chosen greens 
  • cover with another slice of bread. 
  • cut sandwich in half and enjoy! 

And now the recipe without the photos! 

Egg and Cress Sandwiches

Ingredients: (for four generous sandwiches)

  • 6 hard boiled eggs
  • 6 tablespoons mayonnaise
  • ¼ tsp sea salt
  • fresh ground pepper to taste
  • a few sprinkles of paprika
  • (you can add other spices if you wish–garlic powder, whatever but I stayed fairly plain and traditional with this other than the sprinkle of paprika)
  • eight slices of bread (we chose to use brioche, which was heavenly)
  • two to three generous handfuls of watercress or arugula

Method:

  • Peel the eggs and mash them well in a small bowl. You may use a fork. I used a potato masher because I’m just that way.
  • Add mayonnaise, salt, and pepper and continue mashing until well combined.
  • Spread a portion of the mixture over one slice of bread.
  • top with you chosen greens
  • cover with another slice of bread.
  • cut sandwich in half and enjoy!
51 notes · See All

Back with another recipe from Carry On! I know it’s the middle of summer but I couldn’t resist trying to recreate this one. It’s a combination of a few recipes I found online (a modified version of this one) and some substituting as far as frosting. The lemon frosting really lightens it up and the acidity of it counterbalances the sweetness of the spice cake itself. The photos are not up to my usual standard. There was a slight mishap with the cake sticking in the bundt pan a bit and then my piping bag tearing as I was frosting the cake. So it’s all a bit messier than I would like but the family still gave it rave reviews. And finished it off in record time. 

“I make a pig of myself, but Penny and Agatha don’t mind, and the egg and cress sandwiches are to die for. Plus roast chicken. Pork pie. Spice cakes with sour lemon frosting. And jugs of cold milk and raspberry cordial.” Simon Snow, Carry On, Chapter 14.

Spice cake with Sour Lemon Frosting

(I used a bundt pan for this)

Ingredients:

Spice  Cake

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt (regular or sea salt)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 ¾ cups dark brown sugar (can use light brown sugar instead)
  • ¾ cup unsalted butter, melted
  • ¾ cup unsweetened applesauce (I didn’t have enough applesauce so I grated one apple and added it to 1/3 cup of applesauce I had)
  • 4 large eggs (preferably room temperature)
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk (I did not have buttermilk. I used lactose free milk and added one tbs of white vinegar to it)


Method:

  • Preheat the oven to 350°F and grease your bundt pan. Mine ended up sticking more than I liked so I may use a spray next time instead of greasing and flouring it by hand. It was a new bundt pan so I am blaming it on that.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves until thoroughly combined. Set aside.
  • Put brown sugar in a mixing bowl or in bowl of stand mixer and stir to break up the brown sugar clumps. 
  • Add in butter and applesauce ( and grated apple if you are using that)  to brown sugar and beat until well combined. Scrape down the sides of the bowl with a spatula and mix again.
  • Add in the eggs and vanilla to the brown sugar mixture and mix until well combined. 
  • While mixing on low, add in half of the flour/spice mixture until well combined. I added it ¼ cup at a time. 
  • Add in all of the buttermilk slowly so it doesn’t splash and then mix again.
  • Lastly, add in the second half of the flour mixture until well combined. Make sure to give one last stir with a spatula to make sure you don’t have any flour pockets at the bottom of the bowl.
  • Pour the cake batter into your greased bundt cake pan and bake in the preheated oven for 40 minutes to 50 minutes, depending on your oven and the size of the bundt pan used. You should be able to stick a toothpick or knife into the cake and have it come out clean to know it’s done. Mine was done at 40 minutes. This may vary. 
  • Once the cake is done, allow it to cool for about 10 minutes in the pan on a cooling rack. After 10 minutes, run a knife around the edges of the cake if needed and invert the cake onto the cooling rack to finish cooling completely. (my cake got stuck so I kept it inverted for about 20 minutes until it finally fell out of the pan)
  • You should wait until cake is completely cooled to glaze it. 

Lemon Frosting

Ingredients:

  • 4 tbsp melted butter
  • 2 cups confectioner’s sugar (more as needed for texture)
  • 3 tbsp lemon juice (can add more for taste–this was just enough tartness)

Method:

  • Combine melted butter, confectioner’s sugar, and lemon juice in stand mixer and whisk until smooth. 
  • add extra confectioner’s sugar by the tablespoon to thicken to desired consistency. 
  • Pour or pipe over spice cake. 
  • I piped it. Or attempted to. My piping bag split at the seam and spewed frosting in a random way so it was leaking out from two places. This is why the photo looks the way it does. Not one of my artistic triumphs. It looks like a toddler did it. But it tasted good and Simon would eat it no matter how it looked so there’s that at least. 

And here is the recipe without the albeit meagre photos. 

Ingredients:

Spice  Cake

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt (regular or sea salt)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 ¾ cups dark brown sugar (can use light brown sugar instead)
  • ¾ cup unsalted butter, melted
  • ¾ cup unsweetened applesauce (I didn’t have enough applesauce so I grated one apple and added it to 1/3 cup of applesauce I had)
  • 4 large eggs (preferably room temperature)
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk (I did not have buttermilk. I used lactose free milk and added one tbs of white vinegar to it)

Method:

  • Preheat the oven to 350°F and grease your bundt pan. Mine ended up sticking more than I liked so I may use a spray next time instead of greasing and flouring it by hand. It was a new bundt pan so I am blaming it on that.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves until thoroughly combined. Set aside.
  • Put brown sugar in a mixing bowl or in bowl of stand mixer and stir to break up the brown sugar clumps.
  • Add in butter and applesauce ( and grated apple if you are using that)  to brown sugar and beat until well combined. Scrape down the sides of the bowl with a spatula and mix again.
  • Add in the eggs and vanilla to the brown sugar mixture and mix until well combined.
  • While mixing on low, add in half of the flour/spice mixture until well combined. I added it ¼ cup at a time.
  • Add in all of the buttermilk slowly so it doesn’t splash and then mix again.
  • Lastly, add in the second half of the flour mixture until well combined. Make sure to give one last stir with a spatula to make sure you don’t have any flour pockets at the bottom of the bowl.
  • Pour the cake batter into your greased bundt cake pan and bake in the preheated oven for 40 minutes to 50 minutes, depending on your oven and the size of the bundt pan used. You should be able to stick a toothpick or knife into the cake and have it come out clean to know it’s done. Mine was done at 40 minutes. This may vary.
  • Once the cake is done, allow it to cool for about 10 minutes in the pan on a cooling rack. After 10 minutes, run a knife around the edges of the cake if needed and invert the cake onto the cooling rack to finish cooling completely. (my cake got stuck so I kept it inverted for about 20 minutes until it finally fell out of the pan)
  • You should wait until cake is completely cooled to glaze it.

Lemon Frosting

Ingredients:

  • 4 tbsp melted butter
  • 2 cups confectioner’s sugar (more as needed for texture)
  • 3 tbsp lemon juice (can add more for taste–this was just enough tartness)

Method:

  • Combine melted butter, confectioner’s sugar, and lemon juice in stand mixer and whisk until smooth.
  • add confectioner’s sugar by the tablespoon to thicken to desired consistency.
  • Pour or pipe over spice cake.
  • I piped it. Or attempted to. My piping bag split at the seam and spewed frosting in a random way so it was leaking out from two places. This is why the photo looks the way it does. Not one of my artistic triumphs. It looks like a toddler did it. But it tasted good and Simon would eat it no matter how it looked so there’s that at least.
80 notes · See All

So I had an ask a few weeks ago about if I planned to post any recipes from Wayward Son. The answer was definitely yes but I intend to work through a whole lot more food from Carry On first, before I begin to tackle Wayward Son. 

That being said I had reason to make cupcakes recently and I decided why not tackle the vegan ones from Wayward Son, if I was going to be making cupcakes anyway? Fast forward to today, just before I sat down to post this recipe, and found an ask about vegan recipes in my inbox. So you both get your wish, in a way–a vegan recipe from Wayward Son. Recipe from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero and the Post Punk Kitchen website  

“Then why are you here?”
“Because I heard there would be lymphatic massages and vegan cupcakes.” 
“There will be,” he says. He’s smiling.
                                            Agatha, Chapter 8, Wayward Son.

Ingredients:

Cupcakes (makes 12)

  • 1 cup soy (or coconut milk–I used coconut milk because that’s what I had)
  • 1 tsp apple cider vinegar
  • ¾ cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract, chocolate extract or vanilla extract (I used more vanilla)
  • 1 cup all purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1/4 teaspoon salt

Method:

  • Preheat oven to 350F and line muffin pan with paper cupcake liners
  • Whisk together the milk and vinegar in a large bowl. Set aside for a few moments to curdle. 
  • Add the sugar, oil, vanilla and other extracts (if you are using anything other than vanilla) to the milk mixture and beat until foamy.
  • In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt.

  • Slowly add the dry ingredients to the wet mixture and beat until no large lumps remain (tiny lumps are ok)
  • Pour into liners–I use an ice cream scoop for this–filing ¾ full
  • Bake for 18-20 minutes or until toothpick inserted in center comes out clean.  Put on rack and cool completely

Make frosting while cupcakes are cooling.

Frosting:

Ingredients:

  • ½ cup non hydrogenated vegan shortening (I just used margarine for this too since I didn’t have shortening)
  • ½ cup non hydrogenated margarine
  • 3 ½  cups confectioner’s sugar, sifted
  • 1 ½ teaspoons vanilla
  • ¼ cup soy milk or soy creamer (I use coconut creamer)

Method:

  • Beat the margarine and shortening (or just the margarine if that’s all you’re using, iike me) until well combined and fluffy.
  • Add the sugar and beat for about 3 minutes
  • Add the vanilla and soy milk, beat for another 5 to 7 minutes until very fluffy.
  • Pipe onto completely cooled cupcakes. You can drizzle with chocolate sauce, if desired. 
  • These were gone in less than 12 hours in my house. All 12 of them. 

Frosted cupcake

image

Here is the recipe without the photographs.

Ingredients:

Cupcakes

  • 1 cup soy (or coconut milk–I used coconut milk because that’s what I had)
  • 1 tsp apple cider vinegar
  • ¾ cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract, chocolate extract or vanilla extract (I used more vanilla)
  • 1 cup all purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Method:

  • Preheat oven to 350F and line muffin pan with paper cupcake liners
  • Whisk together the milk and vinegar in a large bowl. Set aside for a few moments to curdle.
  • Add the sugar, oil, vanilla and other extracts (if you are using anything other than vanilla) to the milk mixture and beat until foamy.
  • In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt.
  • Slowly add the dry ingredients to the wet mixture and beat until no large lumps remain (tiny lumps are ok)
  • Pour into liners–I use an ice cream scoop for this–filing ¾ full
  • Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
  • Transfer to cooling rack and let cool completely

Frosting:

Ingredients:

  • ½ cup non hydrogenated vegan shortening (I just used margarine for this too since I didn’t have shortening)
  • ½ cup non hydrogenated margarine
  • 3 ½  cups confectioner’s sugar, sifted
  • 1 ½ teaspoons vanilla
  • ¼ cup soy milk or soy creamer (I use coconut creamer)

Method:

  • Beat the margarine and shortening (or just the margarine if that’s all you’re using, iike me) until well combined and fluffy.
  • Add the sugar and beat for about 3 minutes
  • Add the vanilla and soy milk, beat for another 5 to 7 minutes until very fluffy.
  • Pipe onto completely cooled cupcakes. Drizzle with chocolate sauce, if desired. These were gone in less than 12 hours at my house. All 12 of them. 
59 notes · See All
cookingmywaythroughcarryon·a month agoAnswer

Hi, I love your blog, it’s amazing, but there’s a possibility that you can do something like “transform” (idk how to say it) the iconic recipes to the vegan way? I know it’s difficult and, by the way, I’m not vegan tho haha, but while I was reading the recipes I began to think about the vegan/vegetarian fans and how they struggle with this thing. ( sorry for my bad english)

Hi anon! Thanks so much for the ask. I appreciate the question!

The food I attempt to make and then post here is taken word for word from the book: things like ham and cheese rolls, roast chicken, and roast beef, for example. A few of the recipes I’ve posted have had some modifications and the recipes have by result been more vegetarian or vegan friendly, at least as far as some dairy items are concerned. The custard for the jam roly poly recipe I posted is vegan. Often times vegan shortening can be substituted for Simon Snow’s beloved butter. I’m definitely an amateur when it comes to cooking though and not a vegan myself, so I don’t know enough to recommend competent substitutions for items such as eggs and other ingredients.

That being said, your question is quite timely because the recipe being posted  today is definitely vegan friendly! A direct mention of vegan food from Wayward Son. And from a vegan cookbook, because I would not have the slightest idea how to convert this recipe from a non-vegan original myself! 

6 notes · See All
cookingmywaythroughcarryon·a month agoAnswer

Hiwe are making it.what do you mean flip the samosas. Very easy to make both recipes.we used lean beef and lamb.

Thanks for the question @yadayadahot 

I mean turn the samosas over on the baking pan after they’ve baked for 15 minutes and then cook them for ten more minutes.

Glad you liked the recipes!

6 notes · See All
cookingmywaythroughcarryon·a month agoAnswer

Have you done or will you do any cooking from Wayward Son?

thanks for the ask anon! 

I have not attempted any from Wayward Son yet, since I still have a lot of Carry On ones to get through. However, I am planning on attempting the Unicorn Frappucino! 

Are there any favorites of yours from Wayward Son? I’d love to know! Or if anyone else has favorites from Wayward Son for me to add to the ever growing “to be cooked” list! 

23 notes · See All
cookingmywaythroughcarryon·2 months agoText

Although this technically is not a food found in the pages of Carry On I thought it kind of fits because the author’s name is Rainbow! Also it’s Pride Month, so why not throw in a Carry On adjacent recipe just this once? 

This takes a bit longer than a regular cake because you have to separate and color the different bits of batter but the end result is a lovely, vibrant colored cake. 

Rainbow Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ cup softened butter
  • 1 cup low fat milk
  • 1 tsp vanilla 
  • 4 egg whites
  • food coloring-rainbow colors

I forgot the butter in this photo and Simon would be appalled at me. 

Method:

  • Combine dry ingredients in mixer bowl
  • add softened butter, milk, and vanilla
  • beat at low speed for about one minute
  • stop and scrape sides of bowl
  • separate the whites from the yolks for the eggs
  • add egg whites to mixture
  • Turn speed up on mixer and beat about 1 minute or until mixture is light and fluffy
  • separate batter into six small bowls and use food colouring to attain desired colours. (I did red, orange, yellow, green, blue and violet. I skipped  indigo as I think it would have blended with the blue or violet too much) 
  • Butter and use parchment paper to line two 8 or 9 inch round baking pans
  • Preheat oven to 350F
  • Starting with red scoop half the batter and pour it into the prepared pan. Repeat with second pan. 
  • Proceed to do the same with the orange batter
  • continue this method until you have put all the coloured batter in the pans
  • Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
  • cool for at least 10 to 15 minutes
  • remove from pans
  • cool on wire racks
  • prepare frosting of choice (I used a white buttercream)

Frosting:

Ingredients:

  • 1 ½ sticks butter, softened
  • 2 cups powdered sugar
  • 1 ½ tsp vanilla

Method:

  • Place butter in mixing bowl. 
  • Use flat beater on mixer and beat at medium high speed for about half a minute. 
  • Stop and scrape bowl. 
  • Sift powdered sugar into bowl. 
  • Add vanilla. 
  • Lower speed and beat for half a minute. 
  • Stop and scrape bowl. 
  • Turn speed up to medium high and beat for two minutes or until fluffy.  
  • Frost top of one cake. 
  • Layer second cake on top
  • Frost entire cake

my kids wanted sprinkles and all kinds of frosting decorations on top. Do whatever you like with it. 

I was happy with how the colors turned out. If I do this again I may use more batter for the initial layers and less going to the last layers so they widths match a bit more. 

Enjoy! 

157 notes · See All
cookingmywaythroughcarryon·2 months agoAnswer

Hey, did you know that Rainbow tweeted about this blog a few weeks ago?

@amphipodgirl I did! I was so excited and happy to see that! Simply amazing!! 

16 notes · See All
cookingmywaythroughcarryon·2 months agoText

Welcome to another episode of Cooking My Way Through Carry On. Today I tackle one of the iconic meals in the book–Simon’s dinner the night he and Baz go after the vampires and the night where everything changes between them

I made these samosas and this curry for dinner the other night and it was a rousing success. I’ll share the samosa recipe here and a link for the keema curry recipe I used!

“I’ve finished my curry and two orders of samosas, and I’m watching him read–I swear he sucks on his fangs when he’s thinking–when he snaps the book shut with one hand and stands up.
‘Come on, Snow. Let’s go find a vampire.’” 

Carry On, Chapter 60.

These are baked samosas, since I didn’t want to deal with deep frying anything. They’re also vegan. I am a big fan of Isa Chandra Moskowitz and this recipe is from her book Vegan with a Vengeance, one of my favorite vegan cookbooks. 

The keema curry recipe is one I got from a friend and it is so close to the one my father-in-law used to make for me that it brought back a lot of memories for us. 

Samosas

Ingredients: 

image

Dough Ingredients:

  • ¾ cup rice or soy milk (I used coconut milk–any of them work)
  • ¼ cup vegetable oil
  • 1 tablespoon apple cider vinegar (any mild vinegar is fine, really)
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • about 3 cups of flour

Filling Ingredients: (sorry forgot to get photo)

  • 3-4 medium size russet potatoes, peeled and cut into one inch chunks 
  • 2 tablespoons vegetable oil plus extra for brushing the samosas before baking
  • 3/4 teaspoon ground cumin (the recipe called for cumin seeds which I didn’t have and this worked fine)
  • 1 teaspoon mustard powder (the recipe called for mustard seeds which I didn’t have and this worked fine)
  • 1 medium sized onion, very finely chopped
  • 2 cloves garlic (or two teaspoons chopped garlic if that’s what you have)
  • 1 tablespoon fresh ginger
  • ! teaspoon ground coriander
  • 1.2 teaspoon ground turmeric
  • pinch of cayenne pepper
  • 1 teaspoon salt
  • juice of 1 lemon (or whatever equivalent is if you have lemon juice and not a lemon–it usually will say on the bottle)
  • ¾ cup frozen green peas

Method: 

  • In a large saucepan, boil the potatoes for about 20-25 minutes, until they are tender (use a fork to poke them to check). When they are done drain them and set them aside.
image

Po-tay-toes (boil ‘em, mash ‘em, stick ‘em in a stew) In this case they are to be mashed! 

image
  • Make the dough:
    • Pour the wet dough ingredients into a mixing bowl. 
    • Add 2 cups flour and the turmeric, baking powder, and salt. Knead the mixture until well mixed, adding the rest of the flour bit by bit until a smooth but not sticky dough is formed, Maybe 10 minutes by hand? 
    • I cheated and used the dough attachment on my KitchenAid so it was a bit under that time. (I kneaded it a bit by hand when the mixer was done too.) (Something something about the gluten, per Paul Hollywood and GBBO.) 
    • set the dough aside, cover with a damp cloth or plastic wrap and begin working on the filling.
    • Preheat over to 400F somewhere in here
image
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  • Filling:
    • Saute the onions with oil in the skillet on medium high for about 7-8 minutes or until the onions begin to brown.
    • add the garlic, cumin, mustard powder, ginger, coriander, turmeric, cayenne, salt, and lemon juice, and saute a minute more. 
    • Add the potatoes (honestly it pains me to not type ‘po-tay-toes’ in true LOTR style)
    • Mash the potatoes with a spatula or potato masher until it’s all a big mash of potatoes and spices (taters, precious)
    • When the potatoes are well mashed and the whole mixture is warm then add the frozen peas to the mix. Mix well.
image
  • Back to the dough:
    • divide the dough in half and roll one half of it out on a floured surface until thin (I use a big silo pat as my surface)
    • Now cut out circles of dough. I used a 4 inch round cookie cutter ( 4 inch circumference not diameter). 
    • Have a small bowl of water nearby
    • Cut out 8 circles 
    • I rolled them out a bit once I cut them out, because they tended contract a bit when I cut them. Keep the shape circular.
    • Place 1 ½ tablespoons of potato mixture into the centre of the dough circle, the dab the edges of the circle with water, fold over the edges to form a triangle shaped wedge and seal with your fingers. 
    • Repeat until you have 8 roughly symmetrical samosas 
    • Repeat process with second half of dough
    • Place filled samosas on a baking sheet that has been sprayed with non-stick cooking spray or use a silo pat on the baking sheet and then brush each side of the samosa with vegetable oil
    • Bake at 400F for 15 minutes. Flip the samosas over and then bake them for 10 more minutes or until lightly browned. 
    • Take out of the oven and let them sit for about 5-7 minutes to cool. 
    • These may be frozen and reheated in the oven. They never had a chance at our house because the family descended on them like a ravenous pack of wolves. 

Tumlbr is being stupid about letting me put photos between the steps today so here are all the photos in a row. 

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  • We had chutney in the fridge to go with the samosas. If you don’t have chutney here’s a quick recipe from the same cookbook:
    • chutney
      • ½ cup coconut milk
      • 1/3 cup finely chopped fresh mint or rehydrated dried mint in these times of pandemic
      • 1/3 cup finely chopped fresh coriander. I don’t know what to sub for this other than perhaps some ground coriander to taste
      • 1 clove mince garlic
      • 1 teaspoon maple syrup
      • 1 teaspoon fresh lime juice
      • 1/4 tsp salt

These were some work but the result was definitely worth the effort! Highly recommended. We also had curry along with the samosas, to really recreate the meal Simon had that night with Baz. The curry recipe is here and it is EXCELLENT! 


And here is the recipe without the photos:

Samosas

Ingredients:

Dough Ingredients:

  • ¾ cup rice or soy milk (I used coconut milk–any of them work)
  • ¼ cup vegetable oil
  • 1 tablespoon apple cider vinegar (any mild vinegar is fine, really)
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • about 3 cups of flour

Filling Ingredients:

  • 3-4 medium size russet potatoes, peeled and cut into one inch chunks
  • 2 tablespoons vegetable oil plus extra for brushing the samosas before baking
  • ¾ teaspoon ground cumin (the recipe called for cumin seeds which I didn’t have and this worked fine)
  • 1 teaspoon mustard powder (the recipe called for mustard seeds which I didn’t have and this worked fine)
  • 1 medium sized onion, very finely chopped
  • 2 cloves garlic (or two teaspoons chopped garlic if that’s what you have)
  • 1 tablespoon fresh ginger
  • ! teaspoon ground coriander
  • 1.2 teaspoon ground turmeric
  • pinch of cayenne pepper
  • 1 teaspoon salt
  • juice of 1 lemon (or whatever equivalent is if you have lemon juice and not a lemon–it usually will say on the bottle)
  • ¾ cup frozen green peas

Method:

  • Pour the wet dough ingredients into a mixing bowl.
  • Add 2 cups flour and the turmeric, baking powder, and salt. Knead the mixture until well mixed, adding the rest of the flour bit by bit until a smooth but not sticky dough is formed, Maybe 10 minutes by hand?
  • I cheated and used the dough attachment on my KitchenAid so it was a bit under that time. (I kneaded it a bit by hand when the mixer was done too.) (Something something about the gluten, per Paul Hollywood and GBBO.)
  • set the dough aside, cover with a damp cloth or plastic wrap and begin working on the filling.
  • Preheat over to 400F somewhere in here
  • Saute the onions with oil in the skillet on medium high for about 7-8 minutes or until the onions begin to brown.
  • add the garlic, cumin, mustard powder, ginger, coriander, turmeric, cayenne, salt, and lemon juice, and saute a minute more.
  • Add the potatoes (honestly it pains me to not type ‘po-tay-toes’ in true LOTR style)
  • Mash the potatoes with a spatula or potato masher until it’s all a big mash of potatoes and spices (taters, precious)
  • When the potatoes are well mashed and the whole mixture is warm then add the frozen peas to the mix. Mix well.
  • divide the dough in half and roll one half of it out on a floured surface until thin (I use a big silo pat as my surface)
  • Now cut out circles of dough. I used a 4 inch round cookie cutter ( 4 inch circumference not diameter).
  • Have a small bowl of water nearby
  • Cut out 8 circles
  • Place 1 ½ tablespoons of potato mixture into the centre of the dough circle, the dab the edges of the circle with water, fold over the edges to form a triangle shaped wedge and seal with your fingers.
  • Repeat until you have 8 roughly symmetrical samosas
  • Repeat process with second half of dough
  • Place filled samosas on a baking sheet that has been sprayed with non-stick cooking spray or use a silo pat on the baking sheet and then brush each side of the samosa with vegetable oil
  • Bake at 400F for 15 minutes. Flip the samosas over and then bake them for 10 more minutes or until lightly browned.
  • Take out of the oven and let them sit for about 5-7 minutes to cool.
  • These may be frozen and reheated in the oven. They never had a chance at our house because the family descended on them like a ravenous pack of wolves.

We had chutney in the fridge and it goes so well with the samosas but if you don’t here is a quick recipe:

  • ½ cup coconut milk
  • 1/3 cup finely chopped fresh mint or rehydrated dried mint in these times of pandemic
  • 1/3 cup finely chopped fresh coriander. I don’t know what to sub for this other than perhaps some ground coriander to taste
  • 1 clove mince garlic
  • 1 teaspoon maple syrup
  • 1 teaspoon fresh lime juice
  • ¼ tsp salt

These were some work but the result was definitely worth the effort! Highly recommended. We also had curry along with the samosas, to really recreate the meal Simon had that night with Baz. The curry recipe is here and it is EXCELLENT!

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cookingmywaythroughcarryon·3 months agoText

Continuing to scrounge for recipes to add to the blog during a pandemic. There are a lot to choose from in the book but my kids demanded I make something specific that they were craving this week and it fits the theme of this blog, so here it is: Magic Bars. (I don’t even know where I got this recipe. It’s written on an index card and pasted into my dessert cookbook so it’s probably from when I was a kid.) (yes, I have a dessert cookbook. It’s one of those old photo albums with the plastic sheets you pull up to put the photos under and I put index cards or scraps of paper or recipes I’ve cut out of magazines or newspapers or printed off the internet.) (the plastic protects the pages from drips and messes when I cook.)

This blog is all about recreating or remixing food or mentions of things that can be eaten. Hence the sage brownies post, which was a mix of how Baz and Simon describe Penny. And the ‘blood’, which was featured in the most recent post. The Humdrum ‘eats’ magic, so this seemed a fitting recipe to add to the collection. 

“Agatha folds her arms. “but the Humdrum’s still out there eating magic, isn’t he?” Carry On, Chapter 23. 

Magic Bars: 

Ingredients:

  • 1 ½ cups crushed graham cracker crumbs (you could probably use any plain biscuit–biscoff, mcvities, whatever is available)
  • ½ cup butter
  • 1 cup chocolate chips
  • 1 cup salted caramel chips (you could use butterscotch chips, white chocolate chips instead or in addition!)
  • 1 cup sweetened flaked coconut
  • 1 (14 oz) sweetened condensed milk (I’ve made this with regular sweetened condensed milk and coconut non-dairy sweetened condensed milk–both work well.)
  • ½ cup walnuts or pecans (I omitted this when I made it as I do not do well allergy-wise with nuts as of recently.)
image

Method: 

  • Preheat oven to 350F. Spray a 9x13 inch pan with cooking spray and set aside (or you can just butter the pan) (not with the butter you are saving for the recipe)
  • Melt the butter in a small saucepan or in the microwave. 
  • Remove butter from heat and stir in graham cracker crumbs until thoroughly combined. 
image
  • Press into the bottom of the greased 9x13 pan
image
  • Evenly sprinkle the remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips then the other flavor chips you have chosen, then the coconut flakes, and then lastly the nuts (if you choose to use them)
image
  • Pour the condensed milk evenly over the top and spread with a rubber spatula if needed (it got messy when I did that so I bailed)
image
  • Bake in pre-heated oven for 25-30 minutes until edges are just slightly browned.
image
  • Cool completely before cutting. Store remaining pieces in an airtight container to prevent drying out. Enjoy!
image

Here is the recipe without the photos.

Magic Bars:

Ingredients:

  • 1 ½ cups crushed graham cracker crumbs (you could probably use any plain biscuit–biscoff, mcvities, whatever is available)
  • ½ cup butter
  • 1 cup chocolate chips
  • 1 cup salted caramel chips (you could use butterscotch chips, white chocolate chips instead or in addition!) (the more the merrier.) 
  • 1 cup sweetened flaked coconut
  • 1 (14 oz) sweetened condensed milk (I’ve made this with regular sweetened condensed milk and coconut non-dairy sweetened condensed milk–both work well.)
  • ½ cup walnuts or pecans (I omitted this when I made it as I do not do well allergy-wise with nuts as of recently.)

Method:

  • Preheat oven to 350F. Spray a 9x13 inch pan with cooking spray and set aside (or you can just butter the pan) (not with the butter you are saving for the recipe)
  • Melt the butter in a small saucepan or in the microwave.
  • Remove butter from heat and stir in graham cracker crumbs until thoroughly combined.
  • Press into the bottom of the greased 9x13 pan
  • Evenly sprinkle the remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips then the other flavor chips you have chosen, then the coconut flakes, and then lastly the nuts (if you choose to use them)
  • Pour the condensed milk evenly over the top and spread with a rubber spatula if needed (it got messy when I did that so I bailed)
  • Bake in pre-heated oven for 25-30 minutes until edges are just slightly browned.
  • Cool completely before cutting. Store remaining pieces in an airtight container to prevent drying out. Enjoy!
133 notes · See All
cookingmywaythroughcarryon·3 months agoText

cookingmywaythroughcarryon:

Welcome to another week of Cooking My Way Through Carry On! 

WARNING! IF BLOOD FREAKS YOU OUT BE WARNED THIS RECIPE MAKES A VERY REALISTIC APPEARING LIQUID DRINK! 

I’LL PUT THE RECIPE AND PHOTOS UNDER THE CUT FOR THIS REASON. 

This is one item of sustenance that comes up a fair bit in both Carry On and Wayward Son, thanks to Baz’s condition. Technically it is a ‘food’ item for Baz, as he can’t really survive without it. I based one recipe for this blog on the assumption that the Pitches used to eat fairies, so I may as well base one on the substance that Baz craves and that keeps him going. 

“If we see your handsome bloodeater we’ll tell him you’re looking for him.” The Dryad, Chapter 17, Carry On.

“The numpties kept me in a coffin for six weeks, and every day or so, they threw in some blood. (In a thirty-two ounce plastic cup with a bendy straw.) I can go without food longer than regular people but I was pretty ruined by the time Fiona got there.” Baz, Chapter 30, Carry On. 

(Can we talk for a moment about the fact that the Mage KNEW BAZ WAS A VAMPIRE?!?) 

So here is a recipe for fake blood. It ended up looking quite realistic. (I’m medical by profession so I can vouch for it’s realistic appearance.) It tasted surprisingly good. Good enough in fact that the family all had a taste and came back for more. I don’t know what that means, to be honest. Maybe we’re all vampires by association now. It is pretty high in sugar content.

I found the recipe at this website: 

https://carnetfoods.com/fake-blood-halloween-festive-and-delicious/

Keep reading

I can’t seem to get the video to work so you might have to DM if you want to see it. Sorry. 

55 notes · See All
cookingmywaythroughcarryon·3 months agoText

Welcome to another week of Cooking My Way Through Carry On! 

WARNING! IF BLOOD FREAKS YOU OUT BE WARNED THIS RECIPE MAKES A VERY REALISTIC APPEARING LIQUID DRINK! 

I’LL PUT THE RECIPE AND PHOTOS UNDER THE CUT FOR THIS REASON. 

This is one item of sustenance that comes up a fair bit in both Carry On and Wayward Son, thanks to Baz’s condition. Technically it is a ‘food’ item for Baz, as he can’t really survive without it. I based one recipe for this blog on the assumption that the Pitches used to eat fairies, so I may as well base one on the substance that Baz craves and that keeps him going. 

“If we see your handsome bloodeater we’ll tell him you’re looking for him.” The Dryad, Chapter 17, Carry On.

“The numpties kept me in a coffin for six weeks, and every day or so, they threw in some blood. (In a thirty-two ounce plastic cup with a bendy straw.) I can go without food longer than regular people but I was pretty ruined by the time Fiona got there.” Baz, Chapter 30, Carry On. 

(Can we talk for a moment about the fact that the Mage KNEW BAZ WAS A VAMPIRE?!?) 

So here is a recipe for fake blood. It ended up looking quite realistic. (I’m medical by profession so I can vouch for it’s realistic appearance.) It tasted surprisingly good. Good enough in fact that the family all had a taste and came back for more. I don’t know what that means, to be honest. Maybe we’re all vampires by association now. It is pretty high in sugar content.

I found the recipe at this website: 

https://carnetfoods.com/fake-blood-halloween-festive-and-delicious/

 

I had to make a little adjustment on the thickener but it seemed to work out in the end. 

Fake Blood

Ingredients: 

  • 1 cup warm water (a bit warmer than room temperature but not hot)
  • ½ cup sugar
  • 1 tsp cherry flavored Kool Aid (unsweetened)
  • ½ tsp black cherry flavored Kool Aid
  • ¼ cup light corn syrup
  • 3 tbsp Instant food thickener (I used the CVS brand seen in the photo. This is used to thicken food for people who have swallowing disorders)
  • 2 drops red food coloring (this was plus/minus–it looked fine before and after I added this
image

Method:

  • Mix sugar, both Kool Aid powders and corn syrup into the warm water and stir until the sugar is dissolved and the corn syrup well integrated. I used a whisk. 
  • Add the food thickener gradually. Use the whisk to incorporate it. it will be lumpy at first but keep stirring/whisking to blend the lumps in and dissolve them. 
image
  • add food coloring. I added two drops, which I think worked quite well. Stir that in. 
  • It will take anywhere from 5-10 minutes for the thickener to fully activate. 

Final appearance: 

Looks pretty believable to me. It tastes sweet and tart, kind of like Sweet Tarts or Sour Gummies. My kids and husband actually liked it. 

image

Close up to see Viscosity:

image

another photo to show viscosity: 

image

 I couldn’t load the video of me pouring it into the glass on this post so I’ll just add a post to follow this one if you want to see what it looks like in real time, if I can figure out how to do it.

This would probably be a fun Halloween project. I suppose you could add club soda or some kind of mixer to make it less sweet and jazz it up? 

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cookingmywaythroughcarryon·3 months agoText

Continuing our “cooking during quarantine” version of this blog! I have managed to procure some yeast, so here we go with a recipe I’ve been wanting to make! Thanks to  fiction-food.com for this recipe! This references a passage in the book and combines two foods mentioned into one spectacular dish! 

This is a bit I love from the book and the inspiration for this recipe on the fiction-food.com blog.

Baz:

“I raise my eyebrows, and he laughs. “Calm down, miracle boy, I’m still a vampire––you still smell like bacon and homemade cinnamon buns.”

“How can I smell like bacon and homemade cinnamon buns?”

 "You smell like something I’d gladly eat.“
                                                            (Chapter 71, Carry On by Rainbow Rowell)

Be warned–this recipe takes a few hours for the dough to rise twice so budget that in when you are making it!

Ingredients:

image

Buns: 

  • 2 Tbsp. Active Dry Yeast
  • ¼ Cup Hot Water (but not boiling! I used the microwave to heat it up)
  • 1 Cup Milk (I used lactose free because that’s what we have here)
  • ¼ Cup Butter, sliced
  • ¼ Cup Sugar + a pinch more for the yeast
  • 1 tsp. Salt
  • 1 Egg, room temperature
  • 3 ½ Cups Flour

Filling:

  • 1 pkg. Center Cut Thick Bacon, uncooked (mine was maple flavored but you can use plain)
  • ½ Cup Dark Brown Sugar (recipe said ½ cup but I added a bit more–like a heaping ½ cup instead of flat)
  • 2 tsp. Ground Cinnamon (as with the brown sugar I added another ½ tsp)
  • 2 Tbsp. Butter, melted 

Glaze:

  • 1 Tbsp. Butter, room temperature/soft
  • 1 Cup Powdered Sugar
  • 2 Tbsp. Milk, warm
  • 1 tsp.  Vanilla Extract (recipe on website said ½ tsp but we like vanilla flavor so I used a whole tsp)
  • Pinch of Salt

Method:

  • Place the yeast into a bowl & add the hot/very warm water and just. a pinch of sugar. Let that sit while you warm up the milk (the yeast needs about 10 minutes to foam up).
image
  • Pour the milk in a pot over medium heat & add in the ¼ cup butter, ¼ cup sugar, and1 tsp. salt. Stir until the butter is melted. Don’t let it boil. Remove from heat & let sit for a few minutes until the yeast’s 10 minutes are up. 
image
  • Whisk the egg into the milk mixture once the milk mixture has cooled down a bit.  Once that’s mixed, whisk in the yeast mixture, until they are all fully combined. Pour into a large mixing bowl fitted with a dough hook (I used my KitchenAid)  and add the flour little by little, making sure to mix on low to medium speed, until a dough is formed. The dough should be somewhat ball shaped. You can flour your hand and shape it into a ball but I didn’t need to do that.  

Here is the dough attachment:

image

Here is the dough mixing: 

image

Here is dough before rising: 

image
  • Cover the bowl with a towel slightly damp towel (I used hot water to moisten it. I hate the word moisten, omg) and then let the dough rise for an hour, or until it’s double in size. (Mine was a bit more than double.)
  • When the dough is almost finished rising, heat your oven to 350ºF. Line a large baking tray (one that has sides or a rim) with foil, folding the excess over the edges of the tray. Place 1-2 wire cooling racks on top (however many will fit). Lay the uncooked strips of bacon on the rack over the tray. Slide onto the middle oven rack and bake for about 15 minutes, or until cooked but still pliable & not crispy. You don’t want the bacon crispy for this. Remove from the oven, pat with paper towels to remove most of the grease,  then set the bacon aside until needed.

Bacon ready to go into oven and finished bacon: 

image
image
  • When the dough has finished rising flour your hand & punch down the dough. Flour a large, flat work surface (I use a silopat mat)  scrape the dough out of the bowl and onto the surface. Gently (meaning don’t press down hard with the rolling pin!) roll the dough out to a rectangle about 14” x 8" & 3/8" thickness.

Dough ready to roll out: 

image
image
  • In a small bowl, stir together the brown sugar & cinnamon until completely mixed. Brush the melted butter onto the dough, covering the top of the dough completely. Sprinkle and gently spread the brown sugar cinnamon mixture all over it.
image
image
  • Next, lay on the strips of bacon parallel to the long sides, in 2 columns (I ended up with 5 rows = 10 pieces of bacon total). Flour your fingers again & gently roll the dough beginning at one of the long ends (this differs from the online recipe but my husband wanted bacon in every bit so we rolled it this way). You’ll need to lift it a little as you roll so as not to push the bacon forward (so sort of an up, over, & down roll). Roll it from the edges first, tucking them in a little, and then rolling the center. Once it’s all rolled up, pull the end over any bacon poking out & pinch the end and seam closed. Re-flour your surface if needed.
image
image
  • Choose which baking dish you want to use. These rolls are big so only a few can fit in a cake or pie pan together (they will expand during the second rising, so squishing a bunch in together isn’t a good idea).  I used a large baking dish lined with foil. You can spray your chosen dishes and pans with non-stick spray or butter them, which is what I did.
  • The recipe online said to use dental floss to cut the roll into segments but I just used a very sharp knife and did it with a gentle sawing motion so as not to crush the bun. (I will put the dental floss instruction at the end of this paragraph in italics if you want to try that method.) 
    • here is the dental floss method: Take a pice of plain dental floss about 18" long & slide/shimmy it under the roll about an inch in & then cross & pull on the ends of the string to slice the dough. If the string is caught on tiny bit of bacon, simply hold the bacon in place with your thumb & forefinger while you pull the string away & it will detach, no problem.
image


  • Lift the cut bun segment into one of your prepared dishes, cut side up, & then continue to slice the dough until it’s all cut and in the baking dishes. Cover the baking dishes with plastic wrap & let rise for another hour.
image
  • Heat your oven to 350ºF. Once the hour time for rising is done bake the rolls for about 20 minutes, or until they are light golden brown.
image
  • Remove from oven & let cool for a few minutes.
  • While the rolls are baking, place the butter for the glaze in a mixing bowl and beat until creamy. Add in the powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt, & mix until smooth and pourable. Once the rolls are done and slightly cool, drizzle the glaze over them. You can do zig zags or spirals or just dump a glob in the middle of the bun. 
image


These were a RAGING SUCCESS with the family and I have been asked to make these again. Soon. 

Hope you enjoy these! They were very good and definitely do justice to Baz’s bacon and cinnamon bun comment! I think Simon would approve!

The house smelled fantastic when they were cooking!

Here is the recipe without the photos:

Ingredients:

Buns:

  • 2 Tbsp. Active Dry Yeast
  • ¼ Cup Hot Water (but not boiling! I used the microwave to heat it up)
  • 1 Cup Milk (I used lactose free because that’s what we have here)
  • ¼ Cup Butter, sliced
  • ¼ Cup Sugar + a pinch more for the yeast
  • 1 tsp. Salt
  • 1 Egg, room temperature
  • 3 ½ Cups Flour

Filling:

  • 1 pkg. Center Cut Thick Bacon, uncooked (mine was maple flavored but you can use plain)
  • ½ Cup Dark Brown Sugar (recipe said ½ cup but I added a bit more–like a heaping ½ cup instead of flat)
  • 2 tsp. Ground Cinnamon (as with the brown sugar I added another ½ tsp)
  • 2 Tbsp. Butter, melted

Glaze:

  • 1 Tbsp. Butter, room temperature/soft
  • 1 Cup Powdered Sugar
  • 2 Tbsp. Milk, warm
  • 1 tsp.  Vanilla Extract (recipe on website said ½ tsp but we like vanilla flavor so I used a whole tsp)
  • Pinch of Salt

Method:

  • Place the yeast into a bowl & add the hot/very warm water and just. a pinch of sugar. Let that sit while you warm up the milk (the yeast needs about 10 minutes to foam up).


  • Pour the milk in a pot over medium heat & add in the ¼ cup butter, ¼ cup sugar, and1 tsp. salt. Stir until the butter is melted. Don’t let it boil. Remove from heat & let sit for a few minutes until the yeast’s 10 minutes are up.


  • Whisk the egg into the milk mixture once the milk mixture has cooled down a bit.  Once that’s mixed, whisk in the yeast mixture, until they are all fully combined. Pour into a large mixing bowl fitted with a dough hook (I used my KitchenAid)  and add the flour little by little, making sure to mix on low to medium speed, until a dough is formed. The dough should be somewhat ball shaped. You can flour your hand and shape it into a ball but I didn’t need to do that.


  • Cover the bowl with a towel slightly damp towel (I used hot water to moisten it. I hate the word moisten, omg) and then let the dough rise for an hour, or until it’s double in size. (Mine was a bit more than double.)


  • When the dough is almost finished rising, heat your oven to 350ºF. Line a large baking tray (one that has sides or a rim) with foil, folding the excess over the edges of the tray. Place 1-2 wire cooling racks on top (however many will fit). Lay the uncooked strips of bacon on the rack over the tray. Slide onto the middle oven rack and bake for about 15 minutes, or until cooked but still pliable & not crispy. You don’t want the bacon crispy for this. Remove from the oven, pat with paper towels to remove most of the grease,  then set the bacon aside until needed.


  • When the dough has finished rising flour your hand & punch down the dough. Flour a large, flat work surface (I use a silopat mat)  scrape the dough out of the bowl and onto the surface. Gently (meaning don’t press down hard with the rolling pin!) roll the dough out to a rectangle about 14" x 8" & 3/8" thickness.


  • In a small bowl, stir together the brown sugar & cinnamon until completely mixed. Brush the melted butter onto the dough, covering the top of the dough completely. Sprinkle and gently spread the brown sugar cinnamon mixture all over it.


  • Next, lay on the strips of bacon parallel to the long sides, in 2 columns (I ended up with 5 rows = 10 pieces of bacon total). Flour your fingers again & gently roll the dough beginning at one of the  long ends (this differs from the online recipe but my husband wanted bacon in every bit so we rolled it this way). You’ll need to lift it a little as you roll so as not to push the bacon forward (so sort of an up, over, & down roll). Roll it from the edges first, tucking them in a little, and then rolling the center. Once it’s all rolled up, pull the end over any bacon poking out & pinch the end and seam closed. Re-flour your surface if needed.


  • Choose which baking dish you want to use. These rolls are big so only a few can fit in a cake or pie pan together (they will expand during the second rising, so squishing a bunch in together isn’t a good idea).  I used a large foil covered baking dish. You can spray your chosen dishes and pans with non-stick spray or butter them, which is what I did.


  • The recipe online said to use dental floss to cut the roll into segments but I just used a very sharp knife and did it with a gentle sawing motion so as not to crush the bun. (I will put the dental floss instruction at the end of this paragraph in italics if you want to try that method.) here is the dental floss method: 
    • Take a pice of plain dental floss about 18" long & slide/shimmy it under the roll about an inch in & then cross & pull on the ends of the string to slice the dough. If the string is caught on tiny bit of bacon, simply hold the bacon in place with your thumb & forefinger while you pull the string away & it will detach, no problem.


  • Lift the cut bun segment into one of your prepared dishes, cut side up, & then continue to slice the dough until it’s all cut and in the baking dishes. Cover the baking dishes with plastic wrap & let rise for another hour.


  • Heat your oven to 350ºF. Once the hour time for rising is done bake the rolls for about 20 minutes, or until they are light golden brown.


  • Remove from oven & let cool for a few minutes.


  • While the rolls are baking, place the butter for the glaze in a mixing bowl and beat until creamy. Add in the powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt, & mix until smooth and pourable. Once the rolls are done and slightly cool, drizzle the glaze over them. You can do zig zags or spirals or just dump a glob in the middle of the bun.


These were a RAGING SUCCESS with the family and I have been asked to make these again. Soon.

Hope you enjoy these! They were very good and definitely do justice to Baz’s bacon and cinnamon bun comment! I think Simon would approve! 

The house smelled fantastic when they were cooking! 

121 notes · See All
cookingmywaythroughcarryon·4 months agoText

Another episode of quarantine cooking, the Carry On way! I thought I’d try something fairly straightforward. Roast chicken and vegetables, probably how they served it at Watford. The passage references A LOT of food that will be making it’s way to this blog at some time or another! (Recipe adapted from Jamie Oliver’s Food Revolution.) 

“I make a pig of myself, but Penny and Agatha don’t mind, and the egg and cress sandwiches are to die for. Plus roast chicken. Pork pie. Spice cakes with sour lemon frosting.” Simon, chapter 14, Carry On. 

Roast Chicken

Ingredients: 

  • One approximately 3 lb chicken, whole, giblets removed
  • 2 medium onions
  • 3-4 carrots
  • 3-4 stalks of celery
  • minced garlic
  • olive oil
  • sea salt
  • ground pepper
  • a small bunch of fresh thyme, rosemary or sage (or a mix) finely chopped
  • balsamic vinegar

Take the chicken out of refrigeration about 20 minutes before you start prepping. Preheat  the oven to 475F. Drizzle the chicken generously with olive oil and season all over with the salt and pepper.  


Place some of the herbs in the cavity of the chicken and sprinkle the rest on the chicken itself.

(Mr. CSCB chucking some rosemary in the chicken cavity)

Chop the celery into one inch slices, cut the carrots into roughly three inch spears, slice the onion and separate the rounds.

Put olive oil, salt, pepper, balsamic vinegar, minced garlic into a bowl and toss the vegetables with the mixture until well coated.

Place the chicken on a roasting pan (I covered my pan with foil for easier cleanup later, yes I am lazy, I don’t care who knows it). Put the chicken in the preheated oven and immediately turn the temperature down to 400F. Cook the chicken for 1 hour 20 minutes.

Open the oven and place the vegetables around the chicken, on the roasting pan about 30 minutes into cooking time (this will keep them from getting too burnt or crisped (lessons learned-don’t listen to Jamie on this one).

You can baste the chicken halfway through, with some olive oil. I did not. You can also add some water to the roasting pan if the veggies look dry-mine did not because I put them in later than the chicken.

When cooked take the pan out of the oven and let the chicken rest for about 15 minutes. You can scoop the veggies into a bowl at this time.

(nice caramelization on the onions)

Cut the chicken and serve with side of veggies.


Here is the recipe without photos:

Roast Chicken

Ingredients:

  • One approximately 3 lb chicken, whole, giblets removed
  • 2 medium onions
  • 3-4 carrots
  • 3-4 stalks of celery
  • minced garlic
  • olive oil
  • sea salt
  • ground pepper
  • a small bunch of fresh thyme, rosemary or sage (or a mix) finely chopped
  • balsamic vinegar

Take the chicken out of refrigeration about 20 minutes before you start prepping. Preheat  the oven to 475F. Drizzle the chicken generously with olive oil and season all over with the salt and pepper.  Place some of the herbs in the cavity of the chicken and sprinkle the rest on the chicken itself.

Chop the celery into one inch slices, cut the carrots into roughly three inch spears, slice the onion and separate the rounds.

Put olive oil, salt, pepper, balsamic vinegar, minced garlic into a bowl and toss the vegetables with the mixture until well coated.

Place the chicken on a roasting pan (I covered mine with foil for easier cleanup later, yes I am lazy, I don’t care who knows it). Put the chicken in the preheated oven and immediately turn the temperature down to 400F. Cook the chicken for 1 hour 20 minutes.

Open the oven and place the vegetables around the chicken, on the roasting pan about 30 minutes into cooking time (this will keep them from getting too burnt or crisped (lessons learned-don’t listen to Jamie on this one).

You can baste the chicken halfway through, with some olive oil. I did not. You can also add some water to the roasting pan if the veggies look dry-mine did not because I put them in later than the chicken.

When cooked take the pan out of the oven and let the chicken rest for about 15 minutes. You can scoop the veggies into a bowl at this time.

Cut the chicken and serve with side of veggies.

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cookingmywaythroughcarryon·4 months agoText

OK, so we are still in the “what have I got in my pantry that I can use to make recipes from Carry On?” state of things here in isolation-land, so here we go with a recipe to match another quote from Carry On and that only requires a few ingredients! 

“Even some of our cookbooks have been banned. (Though it’s been centuries, at least, since the Pitches ate fairies.) (You can’t even find fairies anymore.) (And it isn’t because we at them all.)”  Baz, Chapter 32, Carry On by Rainbow Rowell. 

I’m taking liberty here and clinging to the word “fairy” for this weeks recipe. Fairy Cakes are basically a cupcake but somewhat less dense and not quite as sweet as the American version. 

NO ACTUAL FAIRIES WERE HARMED FOR THIS RECIPE! 

Fairy Cakes:

Ingredients: (I found a kitchen scale so I’ll use both Imperial and Metric measurements this time)

  • 100g/ 4oz butter or margarine, softened to room temperature
  • 110g/4oz sugar 
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract 
  • 110g/4oz self raising flour (ok when I started this cooking blog I bought self raising flour because so many of these darn recipes required it. You can make your own by adding baking powder and salt to all purpose flour–1 ½ tsp baking powder and a ¼ tsp salt per cup of flour–so for this recipe closer to ¾ tsp baking powder and 1/8 tsp salt. Mix it up with the flour so it’s evenly distributed)
  • 1-2 tbs milk
  • Icing:  you can make whatever icing you like–dust them with powdered sugar, make your own whipped cream frosting, buttercream, whatever you choose. I used half a stick of butter and eyeballed adding powdered sugar until it was a consistency I liked then I added food coloring to make it lavender because I AM EXTRA AND IT’S QUARANTINE! I WANTED THEM TO BE PRETTY AND IF UNICORNS TASTE LIKE LAVENDER THEN MAYBE FAIRY CAKES SHOULD TOO. (I may have added a tiny bit of lavender extract to the icing.) 

Method: 

  • Preheat the oven to 350F (180C)
  • line a muffin or cupcake tin with paper liners (I used about 10. you could probably do 12?)
  • Cream the butter and sugar together until pale
  • Beat in the eggs, a little at a time
  • Stir in the vanilla extract
  • Sift the flour in (or flour mixture if you made your own self raising flour, you intrepid person you) and stir. 
  • Add one tbs milk and stir. Batter should be soft consistency
  • Spoon batter into prepared cupcake liners, about ½ full ( I use an ice cream scoop, about half full)
  • Bake in the preheated oven for 8-10 minutes, until golden brown or a toothpick inserted comes out clean. 
  • Set aside to cool completely before you ice them (unless you are just dusting them with powdered sugar, then you can probably just give it 5-10 minutes)
  • Make your icing and plop it on the fairy cakes
  • Body block your family from eating any before you get a photo

the family devoured these within moments of being given clearance and I was told to make them again ASAP


Recipe with no photos:

Fairy Cakes:

Ingredients: (I found a kitchen scale so I’ll use both Imperial and Metric measurements this time)

  • 100g/ 4oz butter or margarine, softened to room temperature
  • 110g/4oz sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 110g/4oz self raising flour (ok when I started this cooking blog I bought self raising flour because so many of these darn recipes required it. You can make your own by adding baking powder and salt to all purpose flour–1 ½ tsp baking powder and a ¼ tsp salt per cup of flour–so for this recipe closer to ¾ tsp baking powder and 1/8 tsp salt. Mix it up with the flour so it’s evenly distributed)
  • 1-2 tbs milk
  • Icing:  you can make whatever icing you like–dust them with powdered sugar, make your own whipped cream frosting, buttercream, whatever you choose. I used half a stick of butter and eyeballed adding powdered sugar until it was a consistency I liked then I added food coloring to make it lavender because I AM EXTRA AND IT’S QUARANTINE! I WANTED THEM TO BE PRETTY AND IF UNICORNS TASTE LIKE LAVENDER THEN MAYBE FAIRY CAKES SHOULD TOO. (I may have added a tiny bit of lavender extract to the icing.)

Method:

  • Preheat the oven to 350F (180C)
  • line a muffin or cupcake tin with paper liners (I used about 10. you could probably do 12?)
  • Cream the butter and sugar together until pale
  • Beat in the eggs, a little at a time
  • Stir in the vanilla extract
  • Sift the flour in (or flour mixture if you made your own self raising flour, you intrepid person you) and stir.
  • Add one tbs milk and stir. Batter should be soft consistency
  • Spoon batter into prepared cupcake liners, about ½ full ( I use an ice cream scoop, half filled–photo above.)
  • Bake in the preheated oven for 8-10 minutes, until golden brown or a toothpick inserted comes out clean.
  • Set aside to cool completely before you ice them (unless you are just dusting them with powdered sugar, then you can probably just give it 5-10 minutes)
  • Make your icing and plop it on the fairy cakes
  • Body block your family from eating any before you get a photo

the family devoured these within moments of being given clearance and I was told to make them again ASAP

Thanks again for following this blog! I hope you enjoy the recipe!! 

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cookingmywaythroughcarryon·4 months agoText

Continuing our “what have I got in the pantry that I can use for a Carry On recipe” episode of Chopped: The Carry On version, I present this week’s offering. I had all that I needed for jam roly poly and I completely improvised on the custard because we were out of milk AND eggs so I went with a vegan version. 

Once again, a Simon POV:

“I look over at the first year tables. They’ve all skipped sandwiches and are eating big bowls of jam roly-poly.” Simon Snow, Chapter 9, Carry On by Rainbow Rowell. 

Jam Roly-poly with custard (custard recipe to follow)

Ingredients:

  • 1 ¾ cups self-rising flour
  • One stick of butter (most recipes called for suet and that’s just a no and not something I keep on hand in the best of circumstances)
  • 8 tbsp water
  • 1 tsp vanilla 
  • one container of sour cherry jam (how could I not use sour cherry jam–I found it at the store weeks before this mess and bought it just for this recipe)
  • 1 egg beaten with a dash of milk, for glaze (yeah out of milk so I used a bit of coconut milk) ( I told you this is improvisational cooking)
  • caster sugar for topping
  • butter for greasing pan (I used a silo pat and ignored this step)
image

Method:

  • Preheat the oven to 400F
  • lightly grease a roasting tin with butter or use parchment or a silo pat on a large baking pan
  • Sift the flour into a bowl and add a pinch of salt.
  • Cut the butter into the flour
  • add the 8 tbsp of water, mixing it all together until you have a soft dough. Mine was a bit sticky. 
image

butter cut into flour mixture

image

Dough

  • Put the dough on a floured surface and roll with a floured rolling pin (I did this directly on my silo pat so I wouldn’t have to move the roly-poly as much. you can use parchment paper for this too)
  • roll the dough into a rectangle approximately 8 inches by 14 inches. I may have rolled mine out a bit thin (as will become evident later) but 8x12 should be fine too.
image
  • Spread the jam evenly across the surface but make sure you leave a border around all the edges.
image
  • Starting with the longest side closest to you, roll the dough up over the jam, and keep rolling it like a Swiss roll. 
image
  • Press the ends and edges together to seal.
image

so it looks something like this

  • Place the roly-poly on the baking pan (see this is why I did all this on the silo pat. Also it’s WAY easier to roll this up using the silo pat to help)
  • beat the egg with a splash of milk and brush over the top of the roll
  • sprinkle some of the caster sugar over the top of the roll
image

It’s hard to see the sugar but it’s there.

  • Place in oven and bake for 30 t0 35 minutes. I baked mine for 35 and it might be bit overdone. 

The darn thing cracked open mid bake which is why I think I rolled my dough out too thin.

image

It smelled heavenly though

I made my custard while the roly-poly was baking

Custard: the vegan version (ingenuity is the mother of invention)

(honestly I combined about three vegan custard recipes, messed about with portions and came up with this, which met with approval from the family–my son: “Can I just drink it from the serving thingy?” Me: not until I take a picture of it.)

Ingredients:

  • 1 cup coconut milk creamer
  • 1 can coconut milk full fat, chilled for at least 12 hours (you want to use the creamy part only, not the watery part–they’ll separate out nicely if you chill it or even freeze it if you are pressed for time. Pour the watery part out or save for something else if you like)
  • ½ cup maple syrup (or 1/3 cup of agave, whatever)
  • 3 tsp vanilla extract
  • 4 tbsp arrowroot powder ( you can also use cornstarch)

Method:

  • In a medium sauce pan over a medium to low flame heat the coconut milk creamer and coconut milk cream from the can (not the watery part–pour that part out before you add it to the pan)
  • whisk to get the lumps of coconut milk cream smoothed out
  • add vanilla and arrowroot, whisking the whole time. Arrowroot or cornstarch can get lumpy.
  • Simmer for a good 5 minutes, stirring often, as custard thickens. 
  • once it’s thick remove from flame
image
  • mine was still a bit lumpy from the arrowroot so I chucked the whole thing in my blender and blended it on high for half a minute and voila- no lumps. You can see the lumps in the photo above compared to photo below. 
image

this is what my son wanted to drink out of. SMH.

  • Cut the roly-poly into slices and pour warm custard over the top. 
  • Have another piece because, really, why not?
image

Recipe without the photos (I think the photos help a bit on this one):

Jam Roly-poly with custard (custard recipe to follow)

Ingredients:

  • 1 ¾ cups self-rising flour
  • One stick of butter (most recipes called for suet and that’s just a no and not something I keep on hand in the best of circumstances)
  • 8 tbsp water
  • 1 tsp vanilla
  • one container of sour cherry jam (how could I not use sour cherry jam–I found it at the store weeks before this mess and bought it just for this recipe)
  • 1 egg beaten with a dash of milk, for glaze (yeah out of milk so I used a bit of coconut milk) ( I told you this is improvisational cooking)
  • caster sugar for topping
  • butter for greasing pan (I used a silo pat and ignored this step

Method:

  • Preheat the oven to 400F
  • lightly grease a roasting tin with butter or use parchment or a silo pat on a large baking pan
  • Sift the flour into a bowl and add a pinch of salt.
  • Cut the butter into the flour
  • add the 8 tbsp of water, mixing it all together until you have a soft dough. Mine was a bit sticky.
  • Put the dough on a floured surface and roll with a floured rolling pin (I did this directly on my silo pat so I wouldn’t have to move the roly-poly as much. you can use parchment paper for this too)
  • roll the dough into a rectangle approximately 8 inches by 14 inches. I may have rolled mine out a bit thin (as will become evident later) but 8x12 should be fine too.
  • Spread the jam evenly across the surface but make sure you leave a border around all the edges.
  • Starting with the longest side closest to you, roll the dough up over the jam, and keep rolling it like a Swiss roll.
  • Press the ends and edges together to seal.
  • Place the roly-poly on the baking pan (see this is why I did all this on the silo pat. Also it’s WAY easier to roll this up using the silo pat to help)
  • beat the egg with a splash of milk and brush over the top of the roll
  • sprinkle some of the caster sugar over the top of the roll
  • Place in oven and bake for 30 t0 35 minutes. I baked mine for 35 and it might be bit overdone.

I made my custard while the roly-poly was baking

Custard: the vegan version (ingenuity is the mother of invention)

(honestly I combined about three vegan custard recipes, messed about with portions and came up with this, which met with approval from the family–my son: “Can I just drink it from the serving thingy?” Me: not until I take a picture of it.)

Ingredients:

  • 1 cup coconut milk creamer
  • 1 can coconut milk full fat, chilled for at least 12 hours (you want to use the creamy part only, not the watery part–they’ll separate out nicely if you chill it or even freeze it if you are pressed for time. Pour the watery part out or save for something else if you like)
  • ½ cup maple syrup (or 1/3 cup of agave, whatever)
  • 3 tsp vanilla extract
  • 4 tbsp arrowroot powder ( you can also use cornstarch)

Method:

  • In a medium sauce pan over a medium to low flame heat the coconut milk creamer and coconut milk cream from the can (not the watery part–pour that part out before you add it to the pan)
  • whisk to get the lumps of coconut milk cream smoothed out
  • add vanilla and arrowroot, whisking the whole time. Arrowroot or cornstarch can get lumpy.
  • Simmer for a good 5 minutes, stirring often, as custard thickens.
  • once it’s thick remove from flame
  • mine was still a bit lumpy from the arrowroot so I chucked the whole thing in my blender and blended it on high for half a minute and voila- no lumps. 
  • Cut the roly-poly into slices and pour warm custard over the top. 
  • Have another piece because, really, why not?

The family enjoyed this offering as well and I kept them from eating the darn thing by telling them they couldn’t have any without custard. It lasted a day. At least I got my photos this time. 

Enjoy!! 

Not sure what I’m going to try next. Probably something simple, seeing as we’re all home and I’m getting groceries delivered. 

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cookingmywaythroughcarryon·5 months agoText

Welcome to this week’s episode of Chopped, I mean Cooking My Way Through Carry On! This week is all about using what’s available in the fridge and pantry to create an iconic recipe from Carry On. Today’s offering comes to us once again from Simon’s POV.

“Lunch is ham and cheese rolls.”

“I spread butter on my third ham and cheese roll.”  Simon, Chapter 9, Carry On

Recipe adapted from one I found on from www.theenglishkitchen.blogspot.com

Ham and Cheese Rolls

Ingredients: 


For the pastry: 

  • 2 cups of all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt 
  • 1/3 cup cold butter 
  • ¾ cup milk

For the Filling:

  • 2 tbs Dijon mustard
  • ¾ pound thinly sliced ham (can be deli ham–that’s what I used)
  • shredded cheese (any type is probably fine–I used a Mexican mix we had in the fridge because this is a social isolation version of making a recipe–use what’s on hand creatively)

To glaze:

  • ½ cup melted butter 
  • 2 tbs light brown sugar
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Dijon mustard

Method:

  • Make the pastry first. Sift the flour and baking powder into a bowl.  I grate the butter to make it easier to blend. Cut the butter into the flour mixture using two knives, a pastry blender or your hands (that’s a no for me, ick)
  • When the mixture resembles coarse bread crumbs make a small well in the center and pour in the milk and continue to blend until it makes a soft dough.
image
  • Place the dough onto a floured surface and knead a few times. Roll it out or pat it out into a rectangle roughly 13 x 18. I rolled it out using a floured rolling pin. 
image
  • Preheat the oven to 350F.  Butter a 9x13 baking dish. 
  • Spread the 2 tbsp of Dijon mustard over the rolled out pastry. 
image
  • Place the sliced ham over the mustard spread but don’t go all the way to the edge with it. 
  • Sprinkle the shredded cheese over the ham
image
  • Roll ups the pastry, with the ham and cheese in the middle. Start with the long side and roll toward yourself. If you have a silopat mat it makes it easier to start the rolling process
  • PInch the edges shut
image
  • Cut into 12 one inch slices 
image
  • Place the slices in the baking dish cut side down
image
  • Mix the glaze ingredients together until smooth and then spoon the mixture over each other the rolls
image
  • Bake in the preheated over for 30 minutes, until they are well risen and a golden brown shade.

MY FAMILY STARTED EATING THEM BEFORE I COULD TAKE A PHOTO OMG

image
  • Serve warm
image

(I JUST WANT TO SAY THEY ATE THEM ALL WITHIN FIVE MINUTES I LIVE WITH MULTIPLE SIMON SNOWS)


And here’s the recipe without all the photos:

Ingredients:

For the pastry:

  • 2 cups of all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1/3 cup cold butter
  • ¾ cup milk

For the Filling:

  • 2 tbs Dijon mustard
  • ¾ pound thinly sliced ham (can be deli ham–that’s what I used)
  • shredded cheese (any type is probably fine–I used a Mexican mix we had in the fridge because this is a social isolation version of making a recipe–use what’s on hand creatively)

To glaze:

  • ½ cup melted butter
  • 2 tbs light brown sugar
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Dijon mustard

Method:

  • Make the pastry first. Sift the flour and baking powder into a bowl.  I grate the butter to make it easier to blend. Cut the butter into the flour mixture using two knives, a pastry blender or your hands (that’s a no for me, ick)
  • When the mixture resembles coarse bread crumbs make a small well in the center and pour in the milk and continue to blend until it makes a soft dough.
  • Place the dough onto a floured surface and knead a few times. Roll it out or pat it out into a rectangle roughly 13 x 18. I rolled it out using a floured rolling pin.
  • Preheat the oven to 350F.  Butter a 9x13 baking dish.
  • Spread the 2 tbsp of Dijon mustard over the rolled out pastry.
  • Place the sliced ham over the mustard spread but don’t go all the way to the edge with it.
  • Sprinkle the shredded cheese over the ham
  • Roll ups the pastry, with the ham and cheese in the middle. Start with the long side and roll toward yourself. If you have a silopat mat it makes it easier to start the rolling process
  • PInch the edges shut
  • Cut into 12 one inch slices
  • Place the slices in the baking dish cut side down
  • Mix the glaze ingredients together until smooth and then spoon the mixture over each other the rolls
  • Bake in the preheated over for 30 minutes, until they are well risen and a golden brown shade.
  • Serve warm
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cookingmywaythroughcarryon·5 months agoText

notoccultbutethereal:

Yoooooo I just made @cookingmywaythroughcarryon‘s recipe for lavender shortbread and HOLY SHIT????

I THINK I JUST HAD A RELIGIOUS EXPERIENCE???

omg thank you so much for posting this! I’m SO GLAD you like them and I totally get Fiona being ticked at Baz if he ate her last one! I’m so excited to see people are trying the recipes! I really welcome the feedback!! Enjoy your shortbread!!

Recipe here!

https://cookingmywaythroughcarryon.tumblr.com/post/612506178000486400/lavender-shortbread

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cookingmywaythroughcarryon·5 months agoText

Mentioned in Chapter 56 today’s recipe is for Fiona Pitch’s lavender shortbread. It seems Baz isn’t the only Pitch family member who has a thing for lavender. 

He sits at my grotty little table and starts drinking my tea, dunking the last of my lavender shortbread in it.” Fiona Pitch, Chapter 56, Carry On. 

Lavender Shortbread:

Ingredients: 

  • ¾ pound salted butter (three sticks)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 ½ cups all purpose flour
  • ¼ to ½ tsp. lavender extract (I prefer this to dried lavender–I have no patience for grinding lavender with a mortar and pestle and then having bits of it in my biscuits. It’s a personal thing. If you prefer dried lavender go right ahead–you may need more like 1 ½ to 2 tsp of it.) 

Method:

  • I used a stand mixer with a paddle attachment. You can use a hand mixer.
  • I mixed the butter with the sugar until it was well combined. 
  • Then I added the vanilla and the lavender extract. I used ¼ tsp of the extract and it had a faint lavender flavour. If you want a stronger flavour use the ½ tsp. 
  • Add the flour to the bowl and mix together until the dough starts to form a ball
  • place the dough ball on a nonstick baking mat
  • Roll out the dough on a baking mat until approximately ½ inch thick, then cut desired shapes. I have a square cutter so that’s what I used.
  • Cut the dough into shapes

I then cut these shapes in half because they seemed too large and my kids like the Walkers rectangular shortbread so I decided to try to match them. 

Refrigerate the cut dough for one hour, until cold and firm to touch. (I often forget this step, fyi). It’s good to think about preheating the oven while the dough is chilling. 

  • Preheat oven to 350F.
  • Bake the shortbread for 20-25 minutes, until they are lightly golden brown at the edges.
  • let them cool to room temperature before serving.

Baked biscuits:

Plated biscuits: 

Store in an airtight container. 

I served these at my book club and they were a hit. (We ate them as we raged about the lessons of feminism and the myth of having it all and how it’s not what it’s cracked up to be.) 

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