I'm a full-time mummy

When my brother in law heard about my journey into the baking world, he suggested I tried making scones. He told me to make in big batches and he'll be glad to pack them off and freeze them and eat it whenever he wants to. I've delayed making this cos I don't have the sufficient ingredients before this. Hence, this is my 1st attempt of making:

SCONES.

A brief info in case you're wondering what it is:

"The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin. Scones are especially popular in the United Kingdom, the United States, Canada, Australia, New Zealand, and Ireland, but are eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent."

This recipe was adapted from "Baking (Frame By Frame Cookery) " book. FYI, I revised some of the exact recipe so am not sure whether mine turns out nice or not compared to the actual one. Btw, the last time I had scones was about 5 months before I delivered Ben. Was on a 3D 2N trip double date with my BFF at Cameron Highlands and that was the 1st time I tasted scones, though hubby doesn't even remember this anymore... sigh...

PREPARATION TIME: About 40 minutes, makes 9 scones

* About 10 minutes to mix & knead dough
* 12 minutes for baking process

Ingredients / Tool Required:

* A bowl to mix ingredients in
* Kitchen scale
* Baking tray lined with a baking sheet
* 450g plain flour plus extra for dusting (I used wheat flour)
* 1/2 tsp salt
* 2tsp baking powder
* 2 tbsp caster sugar
* 55g butter, diced and chilled
* 250ml milk (I used full cream milk) plus extra for glazing (I forgot to reserve some for glazing, ended up using choc milk to glaze)

What to Do?

* Sift the flour, salt and baking powder into the bowl, add the butter and rub in until mixture resembles fine breadcrumbs.
* Stir in the sugar and make a well in the center.
* Pour in the milk and stir in using a palette knife and bring together to make a soft dough.
* Turn out the dough onto a floured surface.
* LIghtly flatten it until it is 1/2 inch thick.
* Cut out scones using a 2.5 inch biscuit cutter (I don't have a biscuit cutter, I used a round glass) and place on a lined baking sheet, brush with a little milk.

BAKING PROCESS

* Pre-heat oven at 220℃ for about 5 minutes
* Set oven to 210℃ and bake for 10-12 minutes until golden and well risen. Leave to cool on a wire rack.

THE RESULTS

As I totally have no fruit jams at home, I made do with kaya (coconut) spread for hubby and butter for myself.

REACTIONS FROM MY "GUINEA PIGS"

So there you go.... my 1st SCONES attempt! Overall, I'm happy with it! I cannot remember how the ones I first tasted few years back taste like but I love how mine turns out-kinda like the buns from McDonalds' McMuffin breakfast set mmmm mmmmm... To view my other recipes, feel free to hop over to my Recipe Library page for more info! I leave you with a few pictures of my little man chomping down one of my scones:

Brought to you by: Mama Baker wannabe aka

Yeayyyy!! It has been over a month since mummy made blueberry muffins and I'm so happy she decided to make it again! Even though I've already had my breakfast, I immediately grabbed the muffins when mummy asked me whether I wanted to take a bite. Hey, I may be small but I can eat like a horse! One bite is not enough!

I refused to give back the muffin to mummy. Mummy only let me have 1 muffin. I ate it while watching some music videos on mummy's laptop.

The muffins are so super delicious this time! It's just perfect and I heard mummy telling daddy this is by far her best muffins ever! Me? I think the muffins mummy made are all delicious!

Mummy tried taking a close up shot of the muffins but hey, muffins are for eating! Not photographing! If anything, she should continue taking pictures of me instead of the muffins! It will all end up in my nice rounded tummy anyways...

Mummy! This one is trying to run away!!!

This is the only nice close up shot mummy can get at one of the blueberry muffins...

Isn't it gorgeous?!!

Mummy, not enough!!! Make it again, pleaseeeeeeeeeee....

With lots of love and sloppy kisses,

~ Benjamin...

Hubby requested that I tried making this when he glimpsed through one of my baking cookbooks.  Hence, this is my 1st attempt of making:

MILLIONAIRE'S SHORTBREAD.

A brief info in case you're wondering what it is:

"Caramel shortbread, also known as Caramel Shortcake, Caramel slice, Millionaires shortbread, Millionaires slice, Wellington Slice, Wellington Squares and Caramel Squares is a confectionery item believed to be of Scottish origin because of the use of shortbread. It traditionally consists of three layers; a shortbread biscuit base, a caramel filling and a milk chocolate topping."

This recipe was adapted from  "Home Baking Cookbook" book. FYI, I didn't follow the exact recipe so am not sure whether mine turns out nice or not compared to the actual one that follows the exact recipe. Also, this book did not show the step by step pictures, so I pretty much have to rely on my just-do-it-don't think or doubt-so-much sense...

PREPARATION TIME: DIDN'T TAKE NOTE COS' IT FELT LIKE FOREVER...

* About 10 minutes to mix & knead dough
* 20 minutes for baking process
* About 10-15 minutes to melt the toppings

Ingredients / Tool Required:

* A bowl to mix ingredients in
* Kitchen scale
* A 9-inch square can tin
* 115g butter, diced and chilled plus extra for greasing
* 225g plain flour (I used corn flour cos that's what I have)
* 60g soft light brown sugar, sifted (which I totally forgot to do, yikes!)

Topping:

* 4tbsp butter (about 60g)
* 60g soft light brown sugar
* 500ml canned condensed milk (I used 400ml of condensed sweet creamer cos that's what we get here and MIL nagging it's too much)
* 150g milk chocolate (I didn't use this at all)

What to Do?

* Preheat oven to 190℃ and lightly grease a 9-inch square can tin.
* Sift the flour into the bowl, add the butter and rub in until mixture resembles fine breadcrumbs.

* Add the sugar and work the mixture to form a firm dough (No matter how I try to form the dough, the mixture keeps crumbling!)
* Lightly press the dough into the base of the cake tin and prick all over with a fork. (Also had some problems here as the crumbs stuck onto the fork)

BAKING PROCESS

* Pre-heat oven at 190℃ for about 5 minutes
* Set oven to 180℃ and bake for 20 minutes until firm and lightly golden. Leave to cool in the tin.

TO MAKE THE TOPPING

* Put butter, sugar and condensed milk in a non-stick saucepan (I use a small pot) over a low heat and cook, stirring constantly (I used a pair of wooden chopsticks to stir) until the mixture comes to the boil.
* Reduce heat and cook for 4-5 minutes (I think I took about 10 minutes), stirring continuously until the caramel is pale golden and thick and coming away from the side of the saucepan.

* Pour topping over the shortbread and leave to cool.

(I skipped the following parts completely)

* When the topping is firm, break chocolate into pieces and melt in a heatproof bowl set over a saucepan of barely simmering water
* Spread over the topping and leave to set.

THE RESULTS

REACTIONS FROM MY "GUINEA PIGS"

So there you go.... my 1st MILLIONAIRE'S SHORTBREAD attempt!

Overall, I'm happy with this attempt - in terms of the base which is really nice and yummy plus the firm and yet crumbly part that is a satisfaction point for me. But horror is the caramel layer. It's wayyyyyyyyy to sweet for our likings except wonky MIL's tastebuds.

I think if I'm to try this recipe again, I'll definitely reduce the condensed creamer amount or probably just do away with it and do the chocolate layer instead. And a note on why I used condensed sweetened creamer instead of condensed milk, it's because that's the only thing sold in the supermarkets here. Read this article on "Condensed milk canned for good" if you still think I'm shitting you joking.

To view my other recipes, feel free to hop over to my Recipe Library page for more info!

Brought to you by: Mama Baker wannabe aka