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We looked inside some of the posts by kaayem-blog-blog and here's what we found interesting.
Average Info
Notes Per Post
12K
Likes Per Post
3K
Reblog Per Post
9K
Reply Per Post
1
Time Between Posts
1 month ago
Number of Posts By Type
Photo
14
Video
2
Text
1
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My salted caramel beauties in all their glory #cupcakes #saltedcaramel #bonfirenight #baking
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Making salted caramel ready for Bonfire Night cupcakes
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You know sometimes you get that feeling that you're being watched..
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Caramelised onion and goats cheese tart for tea (homemade)
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It's 7am, my day off, and her ladyship wishes to play 😁
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HALL0WEENIES IS DOING A GIVEAWAY!
what you need to know (read these rules carefully please!):
you MUST be following me. i will check. it isn’t fair to give all these goodies away to someone who doesn’t even follow my blog!
you have until the 21st of september to reblog this post. at 11:59pm CENTRAL time i will pick a winner using a random number generator.
i will contact the winner within 48 hours after the giveaway ends. your ask box must be open.
if i do not hear from the winner within 48 hours, i will pick someone else using the random number generator.
reblogs only. likes will not count. you may reblog as many times as you like to increase your chances of winning.
NO GIVEAWAY BLOGS ALLOWED.
i will ship anywhere worldwide.
this post must get at least 75 notes.
what’s included in the giveaway:
3 bath & body works candles: sweet cinnamon pumpkin, pumpkin cupcake, & harvest coffee
3 bath & body works anti-bacterial gels: vampire blood, sweet cinnamon pumpkin, & pumpkin caramel latte
2 cups
little debbie brownie pumpkins
pez dispenser
2 gummy rings
an assortment of hershey’s and reese’s candies
candy corn
2 halloween sticker books
pumpkin masters carving pattern book
wooly will jack o. lantern
ghost vinyl stickers
ghost window cling
bat’s breath bottle
skeleton decoration
pumpkin decoration
50 assorted rings
this giveaway is worth at least $70.
HAPPY REBLOGGING AND GOOD LUCK!
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Embracing Autumn My autumn candle display includes; spiced cinnamon Yankee wax tart, acorns, star anise, cloves and cinnamon sticks.
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Bruce the cat is cold!
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Easy White Bread
Ingredients
2tsp dried active yeast (I used Allinsons)
1 tbsp sugar
285ml blood temperature water
1.5 tsp sea salt
500g strong white bread flour
2 tbsp olive oil
Method
Put the yeast and sugar into a jug with the water. Give it a good stir then leave to sit for five minutes (it should appear frothy)
Add the salt to the flour and the olive oil into the jug with the yeast. Then pour the liquid ingredients into a bowl with the dry ingredients and mix until you have a dough that comes into a ball.
Add a drizzle of oil to your board or table and turn the dough out of the bowl. Knead for about ten minutes.
Put the ball of dough into a large, oiled bowl and cover with oiled cling film. Leave for 1 - 1.5 hours until it has doubled in size.
Remove the cling film and knock back the dough. Knead for another 30 seconds to get the rest of the air out, then form into a rugby-ball shape and place into an oiled loaf tin. Cover with oiled cling film and leave to sit for 45 minutes to rise again.
Peel off the cling film, slash the bread along the length of the loaf, and dust with flour for a professional finish.
Put the tin straight into an oven preheated to 200°C/gas mark 6 for 35 minutes.
Give your loaf a tap on the top - if it sounds hollow it is ready. Remove the loaf from the tin and place back in the oven, bottom side up for a further 3-5 minutes to get a good crust on the base.
This is a channel 4.com recipe that I have adapted slightly.
This is the very first loaf I made. I found it very easy to follow and it turned out wonderfully. I prefer to oil the surface instead of flour, as it allows for a more moist loaf, whilst preventing the dough from sticking to your surface.
To make bread rolls instead of a loaf, use the same recipe. After the first proof, knock back the dough, knead, and then devide into 6-8 even pieces. Roll each piece in your hands into a neat ball, and put on a baking sheet. Cover the balls of dough with oiled cling film and proof for a further 30 mins, or until doubled in size. Bake in a preheated oven (200/ gas 6) for 15 minutes.
TOP TIP - do not attempt the slice the bread until it is completely cool. Doing so will ruin the internal structure of the loaf.
Happy Baking!
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