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skip to content open menu home contact search search for: close cinnamon roll cake may 2, 2018 leave a comment serves 12 ingredients topping 165g unsalted butter (softened) 165g light brown sugar 2 tbsp plain flour 1 tbsp ground cinnamon 80g pecans (chopped) cake batter 2 eggs (lightly whisked) 360ml whole milk 1/4 tsp salt 1 1/2 tsp vanilla bean paste 220g caster sugar 420g plain flour (sieved) 4 tsp baking powder 120ml unsalted butter (melted) cream cheese glaze 55g unsalted butter (room temp) 110g full fat cream cheese 1/2 tsp vanilla extract 1/2 tsp maple syrup 140g icing sugar (sieved) 2 tbsp whole milk instructions: (topping) add the unsalted butter, light brown sugar, plain flour and ground cinnamon to a bowl and beat until fluffy. fold in the chopped pecans. spoon filling into a large piping bag and set aside for later. instructions: (cake batter) pre-heat oven to 170°c. in a large bowl add the eggs, whole milk, salt, vanilla bean paste and caster sugar. sieve the plain flour and baking powder into the bowl. mix the ingredients together until everything is incorporated, the batter should be smooth and lump-free. add in the melted butter and fold until well combined. pour the cake batter in a 9 x 13 inch baking pan. using the piping bag that was set aside earlier, pipe swirls of the topping mixture directly on top of the cake batter to resemble cinnamon rolls. alternatively, you can also dollop dots of the topping mixture on to the cake batter – it’s totally up to you! bake for 30 minutes until lightly browned and a skewer comes out clean when tested. leave the cake to cool for 15 minutes whilst you make the cream cheese glaze. instructions: (cream cheese glaze) combine the unsalted butter, cream cheese, icing sugar, vanilla extract, maple syrup and milk until smooth and a pourable consistency. pour the glaze over the cake and leave to cool for 10 minutes until the glaze is slightly set. garnish with toasted pecans and enjoy! advertisements brown butter chocolate chip shortbread april 7, 2018 leave a comment makes approximately 18 cookies ingredients 125g unsalted brown butter (you need approximately 200g of butter as it will reduce significantly once cooked) 50g caster sugar pinch of salt 1/2 tsp vanilla extract zest of 1 large orange 200g plain flour 50g walnuts (finely chopped) 100g semi-sweet or milk chocolate (roughly chopped) 40g demerara sugar (for rolling) instructions place 200g of unsalted butter into a light coloured pan (this will help you to keep an eye on the colour of the butter as it browns). put the pan over a medium heat and begin gently melting the butter. swirl the butter occasionally to ensure even cooking and browning. the butter will change colour throughout the cooking process; cook the butter until a toasty brown colour and nutty aroma is achieved. at this point take the pan off the heat and pour the browned butter through a sieve to remove all the milk solids at the bottom of the pan. refrigerate the brown butter for 1 hour until solidified but still soft (similar to the consistency of room temperature butter). cream the caster sugar and 125g of the brown butter until light and fluffy. add 1/2 tsp of vanilla extract, a pinch of salt and the zest of 1 large orange and mix until combined. add the plain flour and mix until just combined (being careful not to over-mix). add the chopped walnuts and semi-sweet chocolate and fold into the dough using a spatula until evenly distributed. using either your hands or a paddle attachment bring the dough together to form a ball. take the ball of dough and form it into a log; wrap the log in clingfilm and leave to chill in the fridge for at least 2 hours. once the dough has chilled and set, begin pre-heating your oven to 170°c. remove the cookie log from the fridge and brush with some melted brown butter (you should have some left over at this point) and then roll in demerara sugar until the exterior of the log is completely coated. cut the log into 1cm slices using a sharp knife. place the sliced shortbread on to a lined baking tray and bake in the oven for 15 – 18 minutes until very lightly browned. leave to cool for at least 30 minutes before enjoying. notes feel free to omit the walnuts for dried cranberries which should work perfectly with the combination of flavours in this recipe. instead of rolling the dough into a log, it can also be scooped using a cookie scooper and baked as such. just remember to press down each mound of dough lightly with a lid or the bottom of a glass (any flat surface with do) to ensure even thickness. you can then at this point sprinkle with demerara sugar, chill for an hour and then proceed as per instructions provided above. the demerara sugar in this recipe can also be substituted with turbinado sugar. if you wish, you can substitute the vanilla extract in this recipe for half a pod of vanilla for extra vanilla flavour. fudgy chocolate brownie cookies march 24, 2018 march 25, 2018 leave a comment makes approximately 20 cookies ingredients 45g unsalted butter 200g dark chocolate 2 medium eggs 70g caster sugar 70g light brown sugar 1 tsp instant espresso powder 1 tsp vanilla extract 40g plain flour 1/4 tsp baking powder 100g semi-sweet chocolate chips 50g soft caramels (chopped) 20 sea salted pretzels instructions pre-heat oven to 170°c. put a bowl over a pan filled with gently simmering water (bain-marie), making sure the bottom of the bowl is not touching the water. add the dark chocolate and unsalted butter in to the bowl and stir every so often until completely melted. leave this mixture to cool for 10 minutes. using a handheld mixer, in a separate bowl combine the eggs, sugars, espresso powder and vanilla extract and beat until thick, creamy and pale. (the mixture consistency should resemble a milkshake and will slightly increase in size. this usually takes approximately 5-8 minutes). add the cooled melted chocolate into the eggy mixture and gently fold until combined and an even chocolatey brown colour is achieved. sift the plain flour and baking powder over the chocolate batter and fold until just combined. add in the chopped soft caramels and semi-sweet chocolate chips, fold until evenly distributed throughout the batter. set batter aside and leave to firm up at room temperature for 5 minutes. scoop mounds of batter on to a lined baking tray and top each cookie with a sea salted pretzel, remembering to push the pretzel in slightly to ensure that it sticks. bake for 7 – 8 minutes until puffy and cracked, they should have a lovely shine and crackly top. leave to cool for 10 minutes before enjoying! notes i used ‘werther’s original soft caramels’ for this cookie recipe. i find that they stay soft and gooey even after the cookies have completely cooled. feel free to substitute the semi-sweet chocolate chips with white, milk or dark chocolate. go crazy and add some nuts! this is a great base recipe for any flavour combinations you may want to try. if you do not have espresso powder on hand, you can easily substitute this with 1 tsp of instant coffee dissolved in 1 tbsp of hot water or warm milk. when adding the cooled chocolate into the eggy mixture, remember to wipe the bottom of your bowl as water droplets will have gathered underneath from the bain-marie. try and not to leave this batter sitting around for more than 5 minutes, the finish of the bake is affected if the batter is left out for too long and you will risk loosing the lovely crackly and glossy top! raspberry & lemon curd millefeuille march 16, 2018 leave a comment serves approximately 6 ingredients for the puff pastry assembly 375g ready rolled all butter puff pastry extra icing sugar for dusting 300g fresh raspberries 80g lemon curd (homemade or store-bought) chantilly cream 600ml whipping cream (cold) 25g icing sugar 1/2 tsp vanilla extract instructions pre-heat oven to 220°c. divide the puff pastry roll into 3 equal pieces, then leave to chill in the fridge for 20 minutes.

URL analysis for dolliesbakery.com

https://bakewithdollies.com/2018/04/07/brown-butter-shortbread/#respond
https://bakewithdollies.com/page/2/
https://bakewithdollies.com/2018/02/06/best-ever-lemon-bars/#comments
https://bakewithdollies.com/2018/03/24/browniecookies/
https://bakewithdollies.com/2018/03/16/raspberry-lemon-curd-millefeuille/
https://bakewithdollies.com/2018/04/07/brown-butter-shortbread/
https://bakewithdollies.com/category/recipes/
https://bakewithdollies.com/2018/03/24/browniecookies/#respond
https://bakewithdollies.com/contact/
https://bakewithdollies.com/author/bakewithdollies/
https://bakewithdollies.com/2018/02/06/best-ever-lemon-bars/
https://bakewithdollies.com/category/about/
https://bakewithdollies.com/2018/02/18/maple-pecan-danish-pastries/
https://bakewithdollies.com/2018/05/02/cinnamon-roll-cake/#respond
https://bakewithdollies.com/2018/03/16/raspberry-lemon-curd-millefeuille/#respond

Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: DOLLIESBAKERY.COM
Registry Domain ID: 1737844092_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.123-reg.co.uk
Registrar URL: http://www.meshdigital.com
Updated Date: 2017-08-01T10:34:25Z
Creation Date: 2012-08-08T13:47:32Z
Registry Expiry Date: 2018-08-08T13:47:32Z
Registrar: 123-Reg Limited
Registrar IANA ID: 1515
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: ok https://icann.org/epp#ok
Name Server: NS.123-REG.CO.UK
Name Server: NS2.123-REG.CO.UK
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2017-09-11T21:43:32Z <<<

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  REGISTRAR 123-Reg Limited

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =dolliesbakery.com

  PORT 43

  TYPE domain

DOMAIN

  NAME dolliesbakery.com

  CHANGED 2017-08-01

  CREATED 2012-08-08

STATUS
ok https://icann.org/epp#ok

NSERVER

  NS.123-REG.CO.UK 212.67.202.2

  NS2.123-REG.CO.UK 62.138.132.21

  REGISTERED yes

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