Wednesday, July 15, 2009

Mrs. Weasley's Rock Cakes Updated

So, I realised that my conversion skills from metric to imperial really blow, so I had to change the recipe to the correct conversion. The original recipe I posted was a half recipe, so I just had to change the half recipe to metric... Before the metric recipe was the whole recipe, and I converted it to imperial in a half recipe not knowing that my conversion was off. However, the conversion to imperial turned out to be an exact half recipe, so the Americans were making half recipes and the metric users were making the full recipe. I'm really sorry for this, now the metric users can have a half recipe, and the Americans can have a full recipe. So, I have updated it to give the correct imperial conversion.

Here is the link to Mrs. Weasley's Rock Cakes Updated

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Monday, July 13, 2009

Cherry Almond Muffins

These muffins are so moist and light. I love the cherry preserves and the almond flavouring... This was a major hit in my house!

Yield: 18 muffins

* 1/2 cup all-purpose flour
* 1/4 cup brown sugar
* 1/4 cup granulated sugar
* Pinch ground cinnamon
* 1/4 cup butter, cut into small pieces
* 1/4 cup slivered almonds

* 3 cups cake flour
* 2 cups superfine sugar
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1 1/4 teaspoons salt
* 1/2 cup butter
* 2 teaspoons vanilla
* 3 eggs
* 1/8 cup vegetable oil & 1/8 cup melted butter
* 1/2 teaspoon almond extract
* 1/2 cup cherry preserves (I used Trader Joe's)


* Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
* Stir to combine.
* Spoon butter into dry ingredients and beat well with mixer on medium speed.
* Mix until no chunks of butter are visible.
* The mix should resemble cornmeal.
* Using an electric mixer, combine cake mix, eggs, oil, butter, extract and preserves. Batter will be somewhat lumpy.
* Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.


* In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
* Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.

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