tag:blogger.com,1999:blog-42543221750277640432024-03-21T16:20:59.639+00:00Jacqui's Baking BitesAnonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-4254322175027764043.post-7657124585372436392013-09-01T15:34:00.000+01:002013-09-01T15:34:39.193+01:00Chocolate Orange Marble Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkBbDH7l8GpKowv0z7f5hWT28TUfi4bZTVHQ24E1ESWnoo7rOE7iRmxe8_scVoL7lFrYpWWb8ENO4AMGSDUZZgj5yV_MvW1vpnezfvOmN58saVkb52yQ85c0ZgDYPNnX_RlHqSquLgJcC/s1600/2013-08-29+16.49.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkBbDH7l8GpKowv0z7f5hWT28TUfi4bZTVHQ24E1ESWnoo7rOE7iRmxe8_scVoL7lFrYpWWb8ENO4AMGSDUZZgj5yV_MvW1vpnezfvOmN58saVkb52yQ85c0ZgDYPNnX_RlHqSquLgJcC/s320/2013-08-29+16.49.05.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It was my birthday last week and because of this, I decided to spend the day relaxing and baking (because if you can't do what you want on your birthday when can you?!) and this is what arose! Originally, I wanted to use orange Matchmakers for the edge instead of the chocolate orange segments, but I'm glad I did use the segments actually; they were the perfect size for the height of the cake!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZ9xSy5ITYsWKCKOvf8VgvYJqFXr9rwuxQCohf9BZuGpFFuYKL97iUGjdQJXun_dauKTI6Vt-vIrCfjux9hK6WygclNVPMmKepPb4mYcpYKfuV0Ds7GQ0JsqWu_7be0kuCrA84FSVHeaW/s1600/2013-08-30+12.19.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvZ9xSy5ITYsWKCKOvf8VgvYJqFXr9rwuxQCohf9BZuGpFFuYKL97iUGjdQJXun_dauKTI6Vt-vIrCfjux9hK6WygclNVPMmKepPb4mYcpYKfuV0Ds7GQ0JsqWu_7be0kuCrA84FSVHeaW/s320/2013-08-30+12.19.03.jpg" width="265" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I always find chocolate cakes a bit too sickly for my liking so instead of a typical chocolate sponge, I used a marble cake recipe. This just gives the cake a bit of a lighter feel and adds to the chocolate orange flavour! I decided to make the vanilla cake mixture into an orange flavour instead and they complement each other quite well!</span><br />
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box; outline: none 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span></h3>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box; outline: none 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Cake:-</i></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">225g butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">225g caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">225g self-raising flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp orange juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Zest of one orange</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Decorations:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chocolate frosting</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Aero Orange chocolate bar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Terry's chocolate orange segments</span></div>
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box; outline: none 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Heat oven to 180C/160C fan/gas mark 4 and grease a 20cm cake tin.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Cream the butter and sugar together in a bowl until soft and fluffy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Gradually add the eggs and milk with a tablespoon of flour each time.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Divide the mixture between 2 bowls and add the cocoa powder to one of the bowls, and the orange juice and zest to the other bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Spoon two or three tablespoons of each mixture into the cake tin, making sure to create some layers.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Place a knife in the mixture and swirl around a few times to create a marbled effect.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Tap the tin against the worktop to remove any air bubbles then place in the oven for 1 hour. (It said on the recipe 45-55 minutes but I always find checking on the cake by sticking a knife into it the best option! If it comes out clean then it’s done)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Take from the oven and leave to cool on a cooling rack.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9) Smooth the chocolate frosting over the cake.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">10) Place the chocolate orange segments along the outside of the cake.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">11) Crush the orange aero chocolate and sprinkle over the top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">12) Enjoy!</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-40230603690810841542013-08-13T20:52:00.000+01:002013-08-13T20:52:30.801+01:00Baklava<span style="font-family: Arial, Helvetica, sans-serif;">This is a bit of a fake post really because I haven't actually baked anything! I have, however, been in Greece for the past week and developed a love for baklava. I'm not a lover of nuts, but there is something about baklava that I absolutely adored. It's most likely the copious amount of syrup they are coated in but I just love the way the syrup mingles with the filo pastry and makes it quite chewy. Here is the baklava I fell in love with:-</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtX8c1GIFyGYkaPG7fVqquudniG7T8NPExm0_xowxo4yJzRYcIam2dsctkTtcz6_8i82hfYu-8BjiMVrXMioL4MOaPJ2CtwHRXA2iI9M9MRLmYEAnYtKERTwu6ZBPStKba5y1i5HMbHR4T/s1600/2013-08-11+17.37.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtX8c1GIFyGYkaPG7fVqquudniG7T8NPExm0_xowxo4yJzRYcIam2dsctkTtcz6_8i82hfYu-8BjiMVrXMioL4MOaPJ2CtwHRXA2iI9M9MRLmYEAnYtKERTwu6ZBPStKba5y1i5HMbHR4T/s400/2013-08-11+17.37.51.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was complaining all week that I hadn't managed to try any and so on the last day I finally did and it tasted as good as it looked. So much so, that I regret leaving it until the last day and have decided to try and recreate it myself. Fingers crossed I can provide a dessert worthy of the baklava name in the near future!</span>Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-9031560668927433152013-08-01T16:56:00.002+01:002013-08-01T16:56:56.524+01:00Citrus and Sultana Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhi13gvAeYedMu_r93N6famTYxz_EAkDiCmBiL9wY1r0_09nDARgFTepNRoFbUqOyMeSEW2tn-xXpgf2LHHpkE72ERVin93J1bmK_cv8UuZeqd7UrEqjyIXbChyphenhyphenItXcFyW2_8FiJ9ldKz/s1600/DSCN2808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilhi13gvAeYedMu_r93N6famTYxz_EAkDiCmBiL9wY1r0_09nDARgFTepNRoFbUqOyMeSEW2tn-xXpgf2LHHpkE72ERVin93J1bmK_cv8UuZeqd7UrEqjyIXbChyphenhyphenItXcFyW2_8FiJ9ldKz/s320/DSCN2808.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I've posted scones before but seeing as it is Yorkshire day, I thought I'd make some today to have with a nice cup of Yorkshire tea (the best hot drink ever known of course). I've never made citrus scones before so I thought I'd use some left over mixed peel in the cupboard and make them. I just decided to make one batch of scones then divide the mixture in two to make half sultana and half citrus scones.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTilYM4q_yN6lgyrgK_SVY-vs_syUca7gsGgODI2vgEHxKth9CzpPCDMhKuFAZcvoWN-XzQweJ27sI29EIO-dOxeIks6SuugkaikBw1_juuGArnJ9uqhRTi0r_4AGWqB0FIeqN4Axuk_R/s1600/DSCN2813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTilYM4q_yN6lgyrgK_SVY-vs_syUca7gsGgODI2vgEHxKth9CzpPCDMhKuFAZcvoWN-XzQweJ27sI29EIO-dOxeIks6SuugkaikBw1_juuGArnJ9uqhRTi0r_4AGWqB0FIeqN4Axuk_R/s320/DSCN2813.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I never used to like scones, I always found them really doughy and dry, but ever since I made them myself I've loved them! I much prefer these than the ones found in supermarkets and the recipe is really simple and easy to follow. </span><span style="font-family: Arial, Helvetica, sans-serif;">These are being given as a bit of a gift so hopefully they will be appreciated with a cup of tea and some lovely jam alongside!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">55g butter, cubed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">450g plain flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">250ml milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">30g sultanas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">30g mixed peel</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 220C/Gas mark 7 and grease a baking sheet.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Sift the flour, salt and baking powder into a large bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4) Divide the mixture into two then stir in half of the sugar and the sultanas into one half, and the remaining sugar and citrus peel into the other half.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Add enough milk to the mixtures to form a soft dough.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Roll the doughs onto a floured surface to around 1 cm thickness.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Cut out the scones with a 6cm cutter and place on the baking sheet.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Brush the scones with a little milk then bake in the oven for 10 minutes or until golden and risen.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9) Leave to cool on a wire rack.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-87784948784766209162013-07-30T19:23:00.005+01:002013-07-30T19:23:50.685+01:00Carrot Cake with Orange Icing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxS85c9jRkrsIpqRmwlbl2xe2HBqjAokbhhQpUUL_vUz-sNydE_aNm1ttR-NPa8eqsDkSpzyWnDi9nyxMbaDZIDTcwaZTeLCoe54ULzIW2ETLk-XC33cBKSiBmYYR30UtKBky56QwH2Wm/s1600/2013-07-27+14.21.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxS85c9jRkrsIpqRmwlbl2xe2HBqjAokbhhQpUUL_vUz-sNydE_aNm1ttR-NPa8eqsDkSpzyWnDi9nyxMbaDZIDTcwaZTeLCoe54ULzIW2ETLk-XC33cBKSiBmYYR30UtKBky56QwH2Wm/s320/2013-07-27+14.21.35.jpg" width="313" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I feel like it's been a while since I last baked, when really it was only last weekend! I apologise for being a bit MIA in terms of baking this holiday; I didn't expect to be so busy and admit my baking equipment is starting to feel a little bit under-appreciated. I still have a lot on for the next couple of weeks but in the meantime I'll leave you with this lovely carrot cake and promise to try and keep up with my baking attempts!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWt-MMcUa_3yQca412u9yeQ73vvUM6UBZCBJI7LOKkbm-2h5WCmVho3ob6Hww8V3jLPlFCVvZ7otrx4oNrgJq53q4gxptQr3AbN-0hf7zbYnW0UYbra6N4s82dAStYosqVA0N9rfR688q/s1600/1058587_10151767469836900_1312704113_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWt-MMcUa_3yQca412u9yeQ73vvUM6UBZCBJI7LOKkbm-2h5WCmVho3ob6Hww8V3jLPlFCVvZ7otrx4oNrgJq53q4gxptQr3AbN-0hf7zbYnW0UYbra6N4s82dAStYosqVA0N9rfR688q/s320/1058587_10151767469836900_1312704113_n.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is one of my favourite ever cakes and this particular recipe is the best one I've found. I tend to give this cake away as a gift and so far, everyone appears to have loved it so fingers crossed it keeps performing! The addition of the orange icing on top gives the cake a bit of extra oomph but it's still delicious without.</span><br />
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
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<em style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box; outline: none 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Cake:-</span></em></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">175g light muscovado sugar</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">175ml sunflower oil</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 large eggs, lightly beaten</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">140g grated carrots</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">100g raisins</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Grated zest of 1 large orange</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">175g self-raising flour</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp bicarbonate of soda</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp ground cinnamon</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp grated nutmeg</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Icing:-</i></span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">50g icing sugar</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2-3 tablespoons of orange juice</span></div>
<h3>
<strong style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box; outline: none 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></strong></h3>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<em style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box; outline: none 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Cake:-</span></em></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 180C/Gas Mark 4 and line an 18cm round cake tin.</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2) Place the sugar, oil and eggs into a large bowl and mix with a wooden spoon.</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3) Stir in the grated carrots, raisins and orange rind.</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">4) Sift in the flour, bicarbonate of soda and spices and lightly mix. </span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">5) Pour into the cake tin and bake for 45-50 minutes. To make sure it’s done insert a skewer into the cake and if it comes out clean it’s ready. If not, place it back into the oven for another few minutes and keep checking.</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">6) Allow to cool in the tin for a few minutes then transfer to a wire rack to cool fully before decorating.</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Icing:-</i></span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1) Place the icing sugar in a bowl then gradually add the orange juice until the icing becomes slightly runny but still quite thick.</span></div>
<div style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; box-sizing: border-box; color: #444444; line-height: 19px; margin-bottom: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2) Drizzle over the cake.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-13173269087334773302013-07-19T16:34:00.001+01:002013-07-19T16:34:44.663+01:00White Chocolate & Raspberry Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTsTR4GmD67yH-M6wEM7PiDXdw8DYvWaaivN3oQGGWeMosBD_uLBgL1RqJ_LfHIhwc_D_0L66R_m8LGYaSVyv7Jcsloko055nKyDGOImzOrSc30Hz_P-YVU2swgu8MadLkigCE4JWXxqS/s1600/2013-07-19+15.23.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTsTR4GmD67yH-M6wEM7PiDXdw8DYvWaaivN3oQGGWeMosBD_uLBgL1RqJ_LfHIhwc_D_0L66R_m8LGYaSVyv7Jcsloko055nKyDGOImzOrSc30Hz_P-YVU2swgu8MadLkigCE4JWXxqS/s320/2013-07-19+15.23.26.jpg" width="320" /></a></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">These are lovely summer-y cupcakes to go with the nice sunny weather we're getting at the moment in England! It does mean that you might get a bit warmer with the oven on and making the buttercream but it is definitely worth it. </span><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUaXi_Xc1_Ws1xuXz0GbUkwwMMwhUcxCZZ0CDRs9DcjHDLD76zMmZFjXfS0RCsTALKYCCk7cCWx9ircU_vrkzUaOlSH3XWDfI4Ankls1XnzOyUjkMch8vXMszzNNqP-QU00CrQLX2qGvl/s1600/2013-07-19+15.23.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUaXi_Xc1_Ws1xuXz0GbUkwwMMwhUcxCZZ0CDRs9DcjHDLD76zMmZFjXfS0RCsTALKYCCk7cCWx9ircU_vrkzUaOlSH3XWDfI4Ankls1XnzOyUjkMch8vXMszzNNqP-QU00CrQLX2qGvl/s320/2013-07-19+15.23.42.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">I love raspberries; I personally think they're better than strawberries just because they're so lovely and juicy and definitely a summer fruit so this buttercream is perfect for some summer baking. Raspberry and white chocolate is also a perfect combination so I couldn't resist these.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMugSWKBvSr1oDrajoFp5AHRgI1o6N0ztKRYrf9bN99ciR_dwi6Lbn_LOgK6yiWvsF24Cmjh0fmlGYRuLJAcC-i8h7m4WNK6b2kWrwZ0gaYBhOZ_d4LBs74AXbGBsOu9WMWFPVDT9Y-T9/s1600/2013-07-19+15.24.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMugSWKBvSr1oDrajoFp5AHRgI1o6N0ztKRYrf9bN99ciR_dwi6Lbn_LOgK6yiWvsF24Cmjh0fmlGYRuLJAcC-i8h7m4WNK6b2kWrwZ0gaYBhOZ_d4LBs74AXbGBsOu9WMWFPVDT9Y-T9/s320/2013-07-19+15.24.11.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">I'm not coping very well in the heat, but these only go in the oven for 20 minutes and at quite a low heat so it doesn't warm you up too much! And you should have some left over raspberries to munch on while you make them!<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<h3>
Ingredients</h3>
<div>
<i>Cupcakes:-</i></div>
<div>
115g salted butter</div>
<div>
115g caster sugar</div>
<div>
1 tsp vanilla extract</div>
<div>
2 medium eggs</div>
<div>
140g self-raising flour</div>
<div>
1-2 tbsp milk</div>
<div>
<i>Raspberry buttercream:-</i></div>
<div>
150g unsalted butter</div>
<div>
225g icing sugar</div>
<div>
7/8 raspberries depending on flavour required</div>
<div>
<i>White chocolate buttercream:-</i></div>
<div>
150g unsalted butter</div>
<div>
225g icing sugar</div>
<div>
1-2 tbsp hot water/milk</div>
<div>
Grated white chocolate</div>
<div>
<br /></div>
<h3>
Recipe</h3>
<div>
<i>Cupcakes:-</i></div>
<div>
1) Preheat oven to 180C/Gas Mark 4 and line a 12-hole cupcake tin with cake cases.</div>
<div>
2) Beat the butter and sugar together until light and fluffy.</div>
<div>
3) Add the vanilla essence, egg and 1 tablespoon of flour.</div>
<div>
4) Mix until well combined then gradually add the remaining flour, mixing well and adding the milk if the mixture is dry.</div>
<div>
5) Divide between the cake cases and bake for 20 minutes until risen and golden.</div>
<div>
6) Allow to cool on a wire rack.</div>
<div>
<br /></div>
<div>
<i>Raspberry buttercream:-</i></div>
<div>
1) Beat the butter until light and fluffy then beat into the icing sugar in small batches. Don't worry if the mixture looks dry as the raspberries will add some moisture!</div>
<div>
2) Place the raspberries in a wire sieve then crush gently with a spoon to push the juice through into the buttercream. If you don't want a really strong raspberry flavour then add a couple less, or for an extra strong taste a couple extra!</div>
<div>
3) Mix the juice into the buttercream thoroughly then place in the fridge for a few minutes before icing the cakes.</div>
<div>
<br /></div>
<div>
<i>White chocolate buttercream:-</i></div>
<div>
1) Beat the butter until light and fluffy then beat into the icing sugar in small batches with the hot water or milk.</div>
<div>
2) Grate the white chocolate into the mixture, adding as much as required for your personal tastes.</div>
<div>
3) Place in the fridge for a few minutes before icing the cakes.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9X8RJTlr8DkJNxZHalLkYBiIgQuxzcWd_fDq6DJE2Fi0TyoSCu1r70XpKIPZMPt_GY0HZWqMaydqRpETZ6McFuQGP-MwVcHXoeyKR36lSltXUU2JSv92GYMGSQx7vfMaJ3qzveKyyuRT/s1600/cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE9X8RJTlr8DkJNxZHalLkYBiIgQuxzcWd_fDq6DJE2Fi0TyoSCu1r70XpKIPZMPt_GY0HZWqMaydqRpETZ6McFuQGP-MwVcHXoeyKR36lSltXUU2JSv92GYMGSQx7vfMaJ3qzveKyyuRT/s320/cupcakes.jpg" width="288" /></a></div>
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<br /></div>
<div>
To decorate the cakes, use a small star nozzle and a piping bag to cover the whole of the cake. If you want to dollop it on, go for it! I much prefer a bit of a messy buttercream decoration! Then sprinkle the raspberry buttercream cakes with grated white chocolate and place a single raspberry on the white chocolate buttercream cakes.</div>
</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-10063057287797604502013-07-15T17:10:00.000+01:002013-07-15T17:10:25.380+01:00Chocolate Profiteroles<span style="font-family: Arial, Helvetica, sans-serif;">So I managed to have a pretty busy couple of weeks, meaning it's been over two weeks since my last post! I had a lovely time on holiday and finally graduated (after 4 years!) from university last week so I've been a bit preoccupied. Also, the lovely summer sun has made an appearance in England for a change so I'm afraid I've been lapping it up instead of baking!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4bT3PpXStAzPmrjvpXszgzFK6FPA_kjAMBjVFO2SneIHLQoE7equg2K9GMP7Fg4iBN2Uign1X4_70ckH09DqLNQ3A7LywEWRVsPKINFgcqt25NTTKtw4HS-3wZ_3n-k5rz0v6HKYkgLA/s1600/2013-07-14+15.41.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4bT3PpXStAzPmrjvpXszgzFK6FPA_kjAMBjVFO2SneIHLQoE7equg2K9GMP7Fg4iBN2Uign1X4_70ckH09DqLNQ3A7LywEWRVsPKINFgcqt25NTTKtw4HS-3wZ_3n-k5rz0v6HKYkgLA/s320/2013-07-14+15.41.48.jpg" width="320" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I did however managed to make some lovely chocolate profiteroles. This was a joint effort between me and the other half, so this is a bit of guest post because he is a bit of an expert at making them now. Thankfully this does mean that they are very yummy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm52oqCWdJhAaw8Ex6_2BGVKRpLViu8kJg2OmLwWBUabWpEgSH-tqlkpHmX2MUT3fVg0TjJv1Ou2HTVnEOu7y-2bg01tQF-s9l_pT2qKGb2EBeGxjnwkFV3kyZobjSPtBZ6mJo8QqgV-lE/s1600/2013-07-14+15.42.13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm52oqCWdJhAaw8Ex6_2BGVKRpLViu8kJg2OmLwWBUabWpEgSH-tqlkpHmX2MUT3fVg0TjJv1Ou2HTVnEOu7y-2bg01tQF-s9l_pT2qKGb2EBeGxjnwkFV3kyZobjSPtBZ6mJo8QqgV-lE/s320/2013-07-14+15.42.13.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">They're surprisingly easy to make really; it seems quite complicated to make the choux pastry but it is really easy and they are perfect for a summer dessert as they are served cold. And as I mentioned when we were making them, everyone loves chocolate and cream! This recipe makes really large ones so these can easily feed 4/5 people quite nicely.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Pastry:-</i></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">60g butter, in cubes</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">150ml water</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">75g plain flour</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs, lightly beaten</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Filling:-</i></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">300ml double cream, whipped</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Chocolate ganache:-</i></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">150g plain chocolate</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">150ml double cream</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Pastry:-</i></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat an oven to 220C/Gas Mark 7. </span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2) Place the butter in a saucepan with the water and heat until the butter melts. Bring the mixture to a boil but don't burn the butter.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">3) Take the saucepan off the heat and sieve the flour into the mixture.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">4) Stir the mixture vigorously until the it forms a soft ball, then allow to cool slightly.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">5) Gradually add the eggs, beating well between each addition to form a smooth, shiny paste.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">6) Butter a baking tray then sprinkle with water.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">7) Place 12 spoonfuls of the pastry onto the tray, spacing well apart.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">8) Bake at 220C for 10 minutes then reduce to heat to 190/Gas Mark 5 for another 20 minutes.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">9) Poke a hole in each profiterole then allow to cool on a wire rack.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Filling and ganache:-</i></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1) For the chocolate ganache, gently melt the chocolate with the double cream in a bowl over a pan of simmering water, stirring until smooth and shiny.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2) Pipe the whipped cream into each profiterole then place in a large dish or individual bowls and drizzle with the chocolate ganache.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-17164509081097842242013-06-30T13:13:00.000+01:002013-07-19T15:33:15.546+01:00Triple Chocolate Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9V9tDF171V5GZ6p0yqzC5LISBsm_zkQzRGtea8mD8Uxdh42LA_seUHMNrg3yqEYB796S8xn63XFX7iBW_JiY1XMMBRU5ThkQuMcYXKffHKepAb8ES4CuPrtPyKvMtFyh-jyIPLI4bvmK/s1600/DSCN2711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9V9tDF171V5GZ6p0yqzC5LISBsm_zkQzRGtea8mD8Uxdh42LA_seUHMNrg3yqEYB796S8xn63XFX7iBW_JiY1XMMBRU5ThkQuMcYXKffHKepAb8ES4CuPrtPyKvMtFyh-jyIPLI4bvmK/s320/DSCN2711.jpg" width="305" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Unfortunately, this will be my last post for a week or two because I'm going on holiday next week! I've already bookmarked some lovely looking cake shops to try though so I might attempt to feature a couple of them on here when I come back. Until then, I decided I needed fuel to pack and organise all of my holiday things, so chocolate muffins made an appearance.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq5zzgMY_vWzuXBAxiITq8aN6J_1Wsuo-OPt6jDiyokRsAhcgfSt56kMiWHp7jEmtRRRsYrNPttTIJDisaCOiA717M8s84EWdvzVvPJ3D-Rn91bBJ41xEMZAZi-7Xf9BKmpn2-nz80urr/s1600/DSCN2725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTq5zzgMY_vWzuXBAxiITq8aN6J_1Wsuo-OPt6jDiyokRsAhcgfSt56kMiWHp7jEmtRRRsYrNPttTIJDisaCOiA717M8s84EWdvzVvPJ3D-Rn91bBJ41xEMZAZi-7Xf9BKmpn2-nz80urr/s320/DSCN2725.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These are really tasty but not too sweet, which is normally what puts me off chocolate muffins. Using melted dark chocolate instead of cocoa powder gives quite a nice marbled effect in the cake and makes them less rich than standard triple chocolate muffins.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpim6g39923HpfwgbrE5Ps-gT_66D6VimFijOr0A2EgSnd08zZaJRh6dTx4uM5l5-WkR_ifTL24fyI9cjaX4Psrseb9emI1oAF5WpMFSLamr9HeSNhymNsQTP1Hh2oVwAGyQqgYQa_GiP6/s1600/DSCN2730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpim6g39923HpfwgbrE5Ps-gT_66D6VimFijOr0A2EgSnd08zZaJRh6dTx4uM5l5-WkR_ifTL24fyI9cjaX4Psrseb9emI1oAF5WpMFSLamr9HeSNhymNsQTP1Hh2oVwAGyQqgYQa_GiP6/s320/DSCN2730.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The melted chocolate also makes sure they're quite moist, especially with the milk as well. These are definitely a bit of an indulgence bake but perfect if you need some energy for packing like I did!</span><br />
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">100g dark cooking chocolate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300g self-raising flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">100g dark muscovado sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">250ml milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g melted butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs, beaten</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g milk chocolate chips</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g white chocolate chips</span></div>
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 200C/Gas Mark 6.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Break the dark chocolate into a bowl and heat over a pan of simmering water until melted.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Sift the flour and baking powder into a bowl, then in a separate bowl, mix the muscovado sugar, melted chocolate, butter, milk and eggs.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Carefully fold the wet mix into the dry mix then stir in the chocolate chips.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Spoon the mixture into a lined 12-hole muffin tin and bake for 20-25 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Remove from the oven and allow to cool on a wire rack.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-3720703869388098172013-06-24T18:08:00.002+01:002013-06-24T18:08:39.768+01:00Apple Crumble<span style="font-family: Arial, Helvetica, sans-serif;">I've been a bit busy recently as I've now moved out of my student house and back home, so my past week or so has been cleaning and packing! I did manage to make this apple crumble for the boyfriend as a bit of a surprise for him though. I love a good apple crumble with custard, and they're so easy to make that it didn't matter that I was quite busy. </span><br />
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<span style="color: black; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3JcQSNn7JuJFNgsgqaTPHkz5DZXf1lKq6Va3TeKu70LFFs4ACJcPnQUvGufnZqXosfmsk2RjSLwUKfjDjsZwWZUNchX_dJhChtG5UwXHlYidQOsWUVKPz-qnT3RhWa2gA9Nm6ifyiLrq/s320/IMG_20130618_204345-1.jpg" width="308" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Apple and cinnamon is one of my favourite combinations and the freshness of the apples in this means that it's still quite a light and summer-y dessert. They're really cheap as well, you can buy tinned apples for less than a pound and it's an easy way to get one of your 5-a-day. I added oats to the crumble topping to give it a bit more texture and I definitely recommend making this as a bit of a treat for dessert or for entertaining.</span><br />
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Crumble:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150g plain flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">85g muscovado sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">100g butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Handful of oats (depending on personal taste)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Teaspoon of cinnamon</span></div>
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<i style="font-family: Arial, Helvetica, sans-serif;">Filling:-</i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tin of dessert apples</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons of muscovado sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Teaspoon of cinnamon</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 180C/Gas mark 4.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Place the flour, cinnamon, and sugar in a large bowl and mix well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Add the butter and mix with your fingertips until it resembles breadcrumbs, then add the oats.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Place the apples in your crumble dish and sprinkles on the sugar and cinnamon, ensuring they are all covered equally.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Sprinkle the crumble mixture over the top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Bake in the preheated oven for 30-35 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Allow to cool for a few minutes then serve with custard or cream.</span><br />
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Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-59031627876188043552013-06-18T16:45:00.000+01:002013-06-18T16:45:56.931+01:00Chocolate Chip Ginger Nuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6zkfBNVifiMMdozOJxmQtA2s22xtI7oyPDmyinzIjpV3-4JP-IkBHd9Asx4GJDjCInOCJ6MlztamtHvARro7H377vLDHll-gZDFhEsD50OIly7QhIxhdO7lkRkp8SAEx9q4P2aDwU6JR/s1600/DSCN2707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6zkfBNVifiMMdozOJxmQtA2s22xtI7oyPDmyinzIjpV3-4JP-IkBHd9Asx4GJDjCInOCJ6MlztamtHvARro7H377vLDHll-gZDFhEsD50OIly7QhIxhdO7lkRkp8SAEx9q4P2aDwU6JR/s320/DSCN2707.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It was Father's day this weekend so I decided to make these for my dad as a bit of an extra present. He always complains about my baking (even though he always seems to be able to eat it) but I know he likes ginger so I thought these would be good for him. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I had a bit of an issue with this recipe myself, as I found the dough originally quite crumbly and I couldn't form the balls without it falling apart! But if you find this is the case as well then just add some more golden syrup until it sticks together by itself.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6T3uLT3abGsJbT9Qbq9jgFULdjTil5WFS5B-AWQ4ygLjOGU16NF6GrsL2erqKshgasccn3VvypN2uvk799mHQfhWBBfGlKUlsy0POiElKLWM5716r8Nv6WRj4-KrRKEb_yaz-Vnc2u9l/s1600/DSCN2696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6T3uLT3abGsJbT9Qbq9jgFULdjTil5WFS5B-AWQ4ygLjOGU16NF6GrsL2erqKshgasccn3VvypN2uvk799mHQfhWBBfGlKUlsy0POiElKLWM5716r8Nv6WRj4-KrRKEb_yaz-Vnc2u9l/s320/DSCN2696.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm not a massive fan of ginger myself but I do quite like these; I think the chocolate dampens down the ginger in it so there is just a bit of an after taste in them. If you wanted them a bit more ginger-y then you can use a bit less chocolate and add some more ground ginger, it's up to you really! </span><br />
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">50g dark chocolate, chopped into chunks</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp ground ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">110g self-raising flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">10g cocoa</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp bicarbonate of soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">40g granulated sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g golden syrup (around 2 tbsp)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Pre-heat the oven to 180C/Gas Mark 4 and line a baking sheet.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Sift the flour, cocoa, ginger and bicarbonate of soda into a mixing bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Stir in the sugar and chopped chocolate.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Add the golden syrup and mix everything with a wooden spoon.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Squeeze the mixture together with your hands, then divide the mixture into 16 portions.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Roll each portion into a ball then place on the line sheet, well spaced apart as they spread a bit whilst cooking.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Flatten each slightly then bake in the centre of the oven for 15-20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9) Cool on the baking tray for a few minutes then transfer to a wire rack to cool completely.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-72854195166866539192013-06-15T14:34:00.000+01:002013-06-15T14:34:57.921+01:00Dinner Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMINAGJ_7Q2Ml7WvhY7tUny9Zs2Isnn13x1-gR_PR-eM_oJrAQv0CQq4dx7b80TsprDj5dFO1BQZ46HHnLF4p1vTP-4snmWhulwqtKYmmhPas0apsBXBaMwCEp7J0P9DLlRsfga3pb6uP/s1600/DSCN2690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMINAGJ_7Q2Ml7WvhY7tUny9Zs2Isnn13x1-gR_PR-eM_oJrAQv0CQq4dx7b80TsprDj5dFO1BQZ46HHnLF4p1vTP-4snmWhulwqtKYmmhPas0apsBXBaMwCEp7J0P9DLlRsfga3pb6uP/s320/DSCN2690.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These are really simple and easy to make and are perfect just with butter, or even toasted for breakfast. I first made these a while ago but I haven't had a chance to make them again since because you do need a bit of time to be able to prove the dough and I've been massively busy this year with my university work. Seeing as I have now officially finished my degree, expect quite a few new blog posts for a few months!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMutineG4o0Q2rn6Y-CzAjilguTfyvWRwjAsHDyeE8vlDvj2gZM0m5spQx-nYhcLWfmHSYgRVxMgs8ds1InirkwrstPUB_2cCmpIVjE4VKt0Cu03QXrxdGCOnLNYL8OYONoimLdnfhCW2t/s1600/DSCN2676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMutineG4o0Q2rn6Y-CzAjilguTfyvWRwjAsHDyeE8vlDvj2gZM0m5spQx-nYhcLWfmHSYgRVxMgs8ds1InirkwrstPUB_2cCmpIVjE4VKt0Cu03QXrxdGCOnLNYL8OYONoimLdnfhCW2t/s320/DSCN2676.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Don't be worried about the fact you have to knead the dough; this is probably the most simple recipe I have found and it's really easy to follow. They're really rustic and add a bit of an extra edge compared with shop bought bread rolls; perfect for dinner parties or just as a bit of extra baking! I'm definitely going to try and make more bread-based items this summer, I make my own pizza dough quite regularly but I would love to make some more flavours of breads as there are a lot of different things you can do with bread and so many different varieties you can make.</span><br />
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">500g strong white flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7g fast-action dried yeast</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">350ml lukewarm water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oil for greasing</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1) Place the flour in a large bowl then stir in the salt and yeast.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Make a well in the middle and pour in the water gradually to make a soft and fairly sticky dough.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">3) Knead the dough on a lightly floured surface until smooth and elastic.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">4) Shape into a round then place in a lightly oiled large bowl. Cover with oiled cling film then leave to rise in a warm place for 1 - 1 1/2 hours, or until doubled in size.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">5) Lightly oil 1 or 2 baking trays.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">6) Divide the dough into small balls. You can make the balls as large or as small as you like. The original recipe says make 18 but I made 6 quite large ones, so it depends on what you need. Fold the sides to the middle to form the balls and get the cracked feature on top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Arrange on the trays, leaving room for expansion, then cover loosely with oiled cling film and leave to rise again for 20 minutes or until doubled in size.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Bake in a preheated oven at 190C/Gas mark 5 for 20 minutes or until golden, then allow to cool on a wire rack. If you're making slightly larger ones like I did, make sure you increase the time a little bit to ensure they're cooked all the way through.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-67751787173754850662013-06-11T16:20:00.000+01:002013-06-11T16:20:30.139+01:00Cake Pops<span style="font-family: Arial, Helvetica, sans-serif;">I've never made cake pops before so this was a bit of an experiment. I have a silicone cake pop mould which has never been used until now (and I've had it around a year or so) so I figured I would finally use it! I couldn't manage to find any specific recipes to make cake pops with a mould as most of them involve baking a cake then mixing it up with frosting, but I find these kinds of cake pops a bit too heavy for my tastes so using the mould definitely works better for me.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_73w8O62QYz16pBYAdwYfvY5mTZ9wtoKHWFMNDqOjrMr7PUGaMPAGKUPXke0GMW5zPZ0LFPvitWlXNV-yACOHSv8KyXu2xadGYA4ODWrZRGzUeIH1QAxwtQP6DLWlvOyQHqYwxEQEsBe3/s1600/DSCN2653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_73w8O62QYz16pBYAdwYfvY5mTZ9wtoKHWFMNDqOjrMr7PUGaMPAGKUPXke0GMW5zPZ0LFPvitWlXNV-yACOHSv8KyXu2xadGYA4ODWrZRGzUeIH1QAxwtQP6DLWlvOyQHqYwxEQEsBe3/s320/DSCN2653.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I decided to use a Madeira cake recipe for the pops, as I figured the denseness of this cake would mean they could withstand being put on a stick and dipped in chocolate. I also had a lot of fun decorating these, due to my endless supply of sprinkles!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXz4SSGQr42MiAvA1LY9ln-2BevCaDTHWu0RFar9kb4rQulSAAdv0X4NtAVTLWmKM-4UCNwqtB0a-CIfstbVAGkaiEodZhMDsfTHCsM9V8L3qjp3NzXYu54nYl5KxKhXlNE8Xr-RNc0q3f/s1600/DSCN2656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXz4SSGQr42MiAvA1LY9ln-2BevCaDTHWu0RFar9kb4rQulSAAdv0X4NtAVTLWmKM-4UCNwqtB0a-CIfstbVAGkaiEodZhMDsfTHCsM9V8L3qjp3NzXYu54nYl5KxKhXlNE8Xr-RNc0q3f/s320/DSCN2656.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe would make around 40 cake pops, which is quite a lot so you can reduce it to make as many as you wish. I made the full mix then made 9 cupcakes on the side as well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIQTNwBBC7cd4iv5mYm5hx1hyphenhyphenOqsEu-AqmkIV-fJa0Ez2q8iNtl8jGGhyOIWunOLzk02Tmrsm4x0bb38NkimVfwGHPL2xO3EwovMx-MHpVKpceA8ncFGsZ0NKUGvLd3SdIvIUwNS5hQ2n/s1600/DSCN2673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIQTNwBBC7cd4iv5mYm5hx1hyphenhyphenOqsEu-AqmkIV-fJa0Ez2q8iNtl8jGGhyOIWunOLzk02Tmrsm4x0bb38NkimVfwGHPL2xO3EwovMx-MHpVKpceA8ncFGsZ0NKUGvLd3SdIvIUwNS5hQ2n/s320/DSCN2673.jpg" width="301" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These would make a really cute present for someone's birthday, and if you're feeling adventurous then you can ice "Happy Birthday" into individual cake pops. </span><br />
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">175g butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">175g caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 large eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Few drops of vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g self-raising flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g ground almonds</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the cake pops:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Heat oven to 170C/Gas mark 3 and butter the cake pop mould thoroughly.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Beat the butter and sugar together until light and creamy then beat in the eggs one at a time.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Add the vanilla extract and almonds and beat until you get a thick batter. If it seems a bit dry then add a splash of milk.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Fill half of the cake pop mould to the top. Don't worry about overfilling it as you want it to rise fully to the top half and you can always cut around the balls if there's excess mix.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Place the top half on and bake in the oven for 18-20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Allow to cool fully before removing the cake pops from the mould.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>To decorate:-</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150g milk chocolate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150g white chocolate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkles of your choice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I used chocolate to cover my cake pops, but you can use candy melts if you prefer. The method for decorating is the same whichever you use.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Melt the chocolate in a bowl over a pan of simmering water.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Dip one of the cake pop sticks into the chocolate then into the cake pop. I thought I'd show a picture of what they're meant to look like here in case it's a bit confusing. Dipping the stick into chocolate first means that they stick to the stick a lot more.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmyVZCTU99yZoCKI0X0iMWsVMfBEo2fyiLrJCRH6wRFS9m7_hdwNlPLWob02e1tkaZ0nBjl93y7-6tHfzFise67ADVrL-RJHP3r_eVwYbFPq9YErcuklNrzkzUGkk6CnWPnMAQRqizkRE/s1600/DSCN2633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmyVZCTU99yZoCKI0X0iMWsVMfBEo2fyiLrJCRH6wRFS9m7_hdwNlPLWob02e1tkaZ0nBjl93y7-6tHfzFise67ADVrL-RJHP3r_eVwYbFPq9YErcuklNrzkzUGkk6CnWPnMAQRqizkRE/s320/DSCN2633.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Place the pops immediately in the fridge to allow the stick to fully set in the cake.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Carefully cover the cake pops with the melted chocolate then add sprinkles if required.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5) Allow to dry then store in the fridge to give them an extra crunch when you bite in.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-37453502706883579852013-06-06T16:10:00.000+01:002013-06-06T16:11:56.163+01:00Fruity Sausage Plait<span style="font-family: Arial, Helvetica, sans-serif;">This is a regular for teatime at university for me because it is so nice! I got the recipe from one of those recipe cards that supermarkets give out to prompt people into cooking more themselves, and I'm really glad I decided to make it. It's more of a winter/Christmas style meal but I think you can definitely have it other times of the year.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaChDUi_gyMo_4SaCgRXhRy3hN4CMXYgIf6AsbGYswiyVNbGZXdZIkS0zoWpfZCIE5YRO2jtlWu1-RXDfy2XLZ23K1FOJbhaJwjXU75xg73Xsq-tz1haPcjGMJHXBFKFIIY4ZHE7zItLbJ/s1600/DSCN2606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaChDUi_gyMo_4SaCgRXhRy3hN4CMXYgIf6AsbGYswiyVNbGZXdZIkS0zoWpfZCIE5YRO2jtlWu1-RXDfy2XLZ23K1FOJbhaJwjXU75xg73Xsq-tz1haPcjGMJHXBFKFIIY4ZHE7zItLbJ/s320/DSCN2606.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I didn't make the pastry myself I'm afraid, a combination of laziness and impending oral exam, but ready-made pastry is still really good and it definitely saves you time if you have a family.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfH7A9z1mDig9zo5meiS7gzlBli5brycotoAQ92nOBrk9W5Uuwx5rurCy7ZPkAf1sV_IXOnPwdbvZTIBvxeqmxGWX7Vb1g23Q_3gPgGAfCLX66XSddzcdQBjYiilu2BvO7LA6WVQcttQH/s1600/DSCN2618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfH7A9z1mDig9zo5meiS7gzlBli5brycotoAQ92nOBrk9W5Uuwx5rurCy7ZPkAf1sV_IXOnPwdbvZTIBvxeqmxGWX7Vb1g23Q_3gPgGAfCLX66XSddzcdQBjYiilu2BvO7LA6WVQcttQH/s320/DSCN2618.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's also really good cold the next day for lunches, so if you have some left-over don't be afraid to put it in your packed lunch!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpr8FAT1PWzRMlAqG_XR61UupEREdd2ui2986wnPvsHTX2tpJZm6GlU3_xgxNIvc4gjxeRHHMe6t8RqviELkhzZVck7P8s-eLVy5n-BcTPv3yAoDluxbn7KMQ9rVK2OebuUb2qDKd7l_m/s1600/DSCN2629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpr8FAT1PWzRMlAqG_XR61UupEREdd2ui2986wnPvsHTX2tpJZm6GlU3_xgxNIvc4gjxeRHHMe6t8RqviELkhzZVck7P8s-eLVy5n-BcTPv3yAoDluxbn7KMQ9rVK2OebuUb2qDKd7l_m/s320/DSCN2629.jpg" width="319" /></a></div>
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">350g puff pastry</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">454g sausage meat</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp cranberry sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 small cooking apple, peeled and grated</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried sage</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 beaten egg, to glaze</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 200C/Gas mark 6.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Roll of the pastry on a lightly floured surface to a rectangle around 20cm x 30cm.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Place the sausage meat, cranberry sauce, apple and sage in a bowl and season well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Mix the ingredients together then form into a rectangular shape in the centre on the pastry.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Cut slits into the pastry at a diagonal angle, 1.5cm apart at both sides of the sausage meat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Fold the top end of the pastry over the meat, then alternately cross the cut pastry over, to form a plait effect.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Carefully lift onto a floured baking tray then brush with the beaten egg.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Bake in the oven for 35 minutes, until the pastry is golden.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-72658342945206874912013-05-30T18:34:00.000+01:002013-05-30T18:34:12.342+01:00Raspberry & Amaretti Crunch Cake<span style="font-family: Arial, Helvetica, sans-serif;">I handed my dissertation in today and figured I deserved a day off. I also feel hungover, even though I haven't touched alcohol all week! So the only thing I could think to do was bake and eat sweets all day. I still have a presentation and oral exam until I'm completely free from university but this will definitely get me through the next week.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_e_2ujx2K957xWFF2xbJa4eg7T24T_lGNoQ_bBPkxfPbPZozphnj3gC5-nTuccK_RocEIfLaMuHjXbozgBEjjMqvVC6FvhXz-C83wMbuDkHzbkOiVZklq2XMqs6drp5E6zESjmT-9uJSw/s1600/DSCN2576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_e_2ujx2K957xWFF2xbJa4eg7T24T_lGNoQ_bBPkxfPbPZozphnj3gC5-nTuccK_RocEIfLaMuHjXbozgBEjjMqvVC6FvhXz-C83wMbuDkHzbkOiVZklq2XMqs6drp5E6zESjmT-9uJSw/s320/DSCN2576.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is definitely a cake for you if you like almonds or marzipan. Just the smell of the crushed amaretti biscuits made me automatically think of a Bakewell tart!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXwdCu_9_bX7G2oJmR1Hj-30gOrLWkxnXB4hV5LzOfRSUiqFga2ElcwBIRKH8v90QQcOurIV-u5Uke30kIqG_cGvwC_72irRHxDe8ovuTQC4MSWwOJATXaOIjPsyZRI5TOMgtKjUf-uSv/s1600/DSCN2581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXwdCu_9_bX7G2oJmR1Hj-30gOrLWkxnXB4hV5LzOfRSUiqFga2ElcwBIRKH8v90QQcOurIV-u5Uke30kIqG_cGvwC_72irRHxDe8ovuTQC4MSWwOJATXaOIjPsyZRI5TOMgtKjUf-uSv/s320/DSCN2581.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's quite a summer-y cake as well, so if the weather is looking a bit miserable then this should perk you up a bit with the fresh raspberries. Just serve it with some more raspberries and cream and you can pretend it's warm and sunny outside!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQP-MBLaL9sfDDQ2TT9nYZjb0JnKsTD3TX4kaPXqsxd0E_foI8EIPD_nXumgltTu19byU_L7pAxo7MLS4AhlBBXWhr6j9gvWff-qiZz8zrGzYLG2A7vrMFjR__-bBJ-gTR_2EScGlG_vv/s1600/DSCN2597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQP-MBLaL9sfDDQ2TT9nYZjb0JnKsTD3TX4kaPXqsxd0E_foI8EIPD_nXumgltTu19byU_L7pAxo7MLS4AhlBBXWhr6j9gvWff-qiZz8zrGzYLG2A7vrMFjR__-bBJ-gTR_2EScGlG_vv/s320/DSCN2597.jpg" width="320" /></a></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">175g soft butter</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">175g caster sugar</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">140g self-raising flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">85g ground almonds</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">140g amaretti biscuits, roughly broken</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">250g raspberries</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 160C/Gas mark 3 and butter a line a 20cm round cake tin.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2) Put the butter, caster sugar, eggs, flour and almonds into a large bowl and beat until all ingredients are well mixed.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Spread half of the cake mixture into the lined tin then scatter half of the amaretti biscuits and a third of the raspberries.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Very lightly press into the cake mixture then dollop tablespoons of the remaining mixture carefully over the amaretti and raspberries.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Scatter the remaining amaretti and another third of the raspberries over the top.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">6) Bake for 1 1/2 hours, until a skewer inserted into the middle comes out clean.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Cool for 15 minutes in the tin then allow to cool on a wire rack.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Serve with the remaining raspberries.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-50287273652938425312013-05-24T17:12:00.001+01:002013-05-30T16:11:49.155+01:00Caterpillar Cake<span style="font-family: Arial, Helvetica, sans-serif;">Yes, I have made a caterpillar cake. It's a bit more of an adult themed one though because it's really rich with the ganache in the middle instead of just cream. I'm happy with the way the roll worked though; it was my first attempt at a Swiss roll and I thank Mary Berry for her recipe and helpful tips for it being successful!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8ZkSLUc3e3ec2DHczClrlsKh8SI5cHtTU8p1eWzyRYQDeSx4jM4HqRZxZ2VCyFSWyS37m9-2hC7LCUxzRDSvqfwyAnT6BSQ_X9b8-cykH6iRk1hwn5iICo0bR3QBwvWsJdcyNk5rYtMA/s1600/DSCN2553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8ZkSLUc3e3ec2DHczClrlsKh8SI5cHtTU8p1eWzyRYQDeSx4jM4HqRZxZ2VCyFSWyS37m9-2hC7LCUxzRDSvqfwyAnT6BSQ_X9b8-cykH6iRk1hwn5iICo0bR3QBwvWsJdcyNk5rYtMA/s320/DSCN2553.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If I make another one, I'll definitely make the face different and do the same thing as supermarkets do by making a flat chocolate face then attaching to the cake. As you can see, my method didn't look too great!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeFwVX8ICnSrCFotpi4o6w66MESL2-otQq5r240hJUModad-TF-BK1CZQy0KvjRjUu4t9rkEhudFiXUS4zPIBcr3r6L9PES3KtVrXCUHKvY7SQruatV8UPFKmFR4BSK8Rzmuw_SqmYsCU/s1600/DSCN2511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeFwVX8ICnSrCFotpi4o6w66MESL2-otQq5r240hJUModad-TF-BK1CZQy0KvjRjUu4t9rkEhudFiXUS4zPIBcr3r6L9PES3KtVrXCUHKvY7SQruatV8UPFKmFR4BSK8Rzmuw_SqmYsCU/s320/DSCN2511.jpg" width="304" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I really enjoyed making this cake. I officially finish all of my university work in two weeks and so this is a symbol of my denial at having to grow up and enter the big wide world! It's also really fun to make just to work out what to use to make it look like a caterpillar. Obviously I used strawberry pencils for the legs and antennae because I figured they were the closest I could get to caterpillar legs!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3r97JbkAw4PXKp4Io5rO9K8QHRQhT7xdWyIX24s4LGHBI2wJailJ_GYy8m2IOcLj7bNbfS0aiEwFG0CzzFgPghVZcjAHIVWvNRhM9mrisc5esK4gFw-LVDwMgn9Yh_x2CB7FFm2CukmHN/s1600/DSCN2531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3r97JbkAw4PXKp4Io5rO9K8QHRQhT7xdWyIX24s4LGHBI2wJailJ_GYy8m2IOcLj7bNbfS0aiEwFG0CzzFgPghVZcjAHIVWvNRhM9mrisc5esK4gFw-LVDwMgn9Yh_x2CB7FFm2CukmHN/s320/DSCN2531.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I had a lot of white chocolate buttons left after I did the eyes as well so I thought I'd give it some unique spots along it's back; I personally think it gives it a bit more of a caterpillar feel! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzk0mLcg6Tlm_TLRFNgxTPUF0mS689stOlWTQDi_GAoJjbA9avTWgN00WKYdtN7r-RqwsjAMS2TAdVs8Me2-Rxd0WHcPAopkevO9m7LBP0mg6KXX9JuFozJYFXfrxxonESIl4ZJ-YiErLH/s1600/DSCN2525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzk0mLcg6Tlm_TLRFNgxTPUF0mS689stOlWTQDi_GAoJjbA9avTWgN00WKYdtN7r-RqwsjAMS2TAdVs8Me2-Rxd0WHcPAopkevO9m7LBP0mg6KXX9JuFozJYFXfrxxonESIl4ZJ-YiErLH/s320/DSCN2525.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The presentation obviously leaves a lot to be desired but for my first attempt I'm pretty pleased with it!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Sponge:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 large eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">100g caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">65g self-raising flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">40g cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ganache:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150ml double cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150g dark chocolate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>To decorate:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Milk chocolate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Buttons</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Strawberry pencils</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 200C/Gas mark 6 and lightly grease and line a 33cmx23cm Swiss roll tin.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Whisk the eggs and sugar in a bowl until the mixture is pale, light and frothy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Sift the flour and cocoa powder into the bowl and carefully fold into the mixture, being careful not to beat any of the air out of the mixture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Pour the mixture into the lined tin and spread evenly into the corners.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Bake in the middle of the oven for 8-10 minutes or until well risen and firm to the touch.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Place a piece of baking parchment bigger than the tin on a work surface and carefully invert the cake onto the paper and remove the lining piece of paper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Score a mark 2.5cm in along one of the longer edges.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Starting with this edge, begin to tightly roll up the sponge, making sure the paper underneath is inside the roll then allow to cool.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9) To make the ganache, heat the cream in a pan until warm but not boiling.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">10) Remove from the heat and add the chocolate, then stir until the chocolate is completely melted.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">11) Uncurl the Swiss roll and remove the paper, then spread the ganache on top and reroll tightly.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">12) Melt the milk chocolate and smother the roll in chocolate then decorate with caterpillar themed toppings!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-7611242982529589582013-05-16T19:18:00.001+01:002013-05-16T19:18:36.328+01:00Quiche Lorraine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiORbMhLzHoIfPNatH3aAGy6CTpAMz00tRyQ_ig87MPgV2IK_Xj4LS4hZUlDv_YEl5IX6u4ePEGZlCgm_mP10eGhDl78_k1QYAsWR9gCYH88r121Ge957EomQEw9VCr62VQHMpfoW_lSwf/s1600/DSCN2481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiORbMhLzHoIfPNatH3aAGy6CTpAMz00tRyQ_ig87MPgV2IK_Xj4LS4hZUlDv_YEl5IX6u4ePEGZlCgm_mP10eGhDl78_k1QYAsWR9gCYH88r121Ge957EomQEw9VCr62VQHMpfoW_lSwf/s320/DSCN2481.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I first made this last summer but I hadn't gotten around to making it again until I thought it would be a good thing to make for tea this week. I'm definitely glad I did as well! The recipe seems a bit long but you can buy ready-made pastry or even make it the night before to save a bit of time. I really love the tomatoes in this recipe as well, they bring an extra sweetness to the quiche which gives it a bit of an edge over other quiches. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkK29u1-s2qeNQB8SPyXtT7tebPgwKXsvqDlUdm7vQCZIFHoQhPTkA0cJqJSIJjxYysr-YTEEd1JCAvO2Pa_etdPQJ4NuJHEVa-Bx7egOyHiMG1t0-sjapUrna77fVP6rXtqZSwSPsXti/s1600/DSCN2487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdkK29u1-s2qeNQB8SPyXtT7tebPgwKXsvqDlUdm7vQCZIFHoQhPTkA0cJqJSIJjxYysr-YTEEd1JCAvO2Pa_etdPQJ4NuJHEVa-Bx7egOyHiMG1t0-sjapUrna77fVP6rXtqZSwSPsXti/s320/DSCN2487.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I used mature cheese in mine which meant it is extremely cheesy, so if you aren't as much of a fan of cheese as I am, then I'd suggest using a milder cheese. </span><span style="font-family: Arial, Helvetica, sans-serif;">I also sprinkled a bit of extra cheese on top but this isn't a necessity, just personal choice! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyUIpl92do7VdgSYuxtVd59-775r8BtOzn4aXB_KhCiaOz44OiMes7j1uc4-jkOohkCcukdpRAVRQbuqecpMEx2bPGP008vNxlNK2Ycl5xJJvwYHUkjLF_eWEkDh3UyIQt-S_uM3VglMf/s1600/DSCN2496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyUIpl92do7VdgSYuxtVd59-775r8BtOzn4aXB_KhCiaOz44OiMes7j1uc4-jkOohkCcukdpRAVRQbuqecpMEx2bPGP008vNxlNK2Ycl5xJJvwYHUkjLF_eWEkDh3UyIQt-S_uM3VglMf/s320/DSCN2496.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is perfect hot or cold; I had some for tea then had leftovers for lunch the next day and it was just as good. I also managed to make 2 small versions with the leftover pastry and filling! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJoSlNIujkuCyuqGOgJS7XxDxYJe8RRv3e5_TDt-IHDSopzAS56pb4JY6AOHJIaJWLHApsSPUaPfkTIGhTK87PUk0mYv6idnbkeiGxLsH4J6Q27wy62wEZFvNOeO2mspFY3eVwfDAtddMv/s1600/DSCN2495.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJoSlNIujkuCyuqGOgJS7XxDxYJe8RRv3e5_TDt-IHDSopzAS56pb4JY6AOHJIaJWLHApsSPUaPfkTIGhTK87PUk0mYv6idnbkeiGxLsH4J6Q27wy62wEZFvNOeO2mspFY3eVwfDAtddMv/s320/DSCN2495.jpg" width="318" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the smaller ones, I just used the left-over pastry with some 10cm tart tins then placed a tomato on top instead of in the pastry case. This is definitely something you can enjoy hot for your tea or cold for a lunch snack.</span><br />
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Pastry:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">175g plain flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">75g butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cold water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Filling:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">250g cheddar cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tomatoes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g bacon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150ml milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150ml double cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Sift the flour with the salt in a large bowl, then rub in the butter to produce a breadcrumb texture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Add enough cold water to bring the mixture together into a firm dough then allow to rest in the fridge for 30 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Roll out the pastry on a floured surface then place in a 22cm buttered flan dish.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Chill the pastry again and preheat the oven to 190C/Gas Mark 5.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Remove the pastry from the fridge and line with baking parchment and baking beans.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Bake blind for 20 minutes then remove the beads and parchment and return to the oven for another 5 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Sprinkle most of the cheese into the pastry base then add the sliced tomatoes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Fry the bacon pieces until crispy then sprinkle onto the tomatoes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9) Combine the eggs, milk and cream in a bowl and season well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">10) Add the remaining cheese into the mixture then pour over the bacon and cheese.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">11) Bake for 40 minutes then remove and allow to cool slightly before serving.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-31287118542871576452013-05-13T15:58:00.001+01:002013-05-13T15:59:53.758+01:00Iced Vanilla Cupcakes<span style="font-family: Arial, Helvetica, sans-serif;">I decided to have a bit of a fun night off from the dreaded dissertation at the weekend and make some childish cupcakes! I realised I have a lot of sprinkles in my baking cupboard and thought this was a pretty good way of getting rid of a few of them. Everyone loves an iced cupcake as well!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrw1P2S88QcnsTKRJqziACPCa2YfMLUv6ffeCs-354I-ykh03LnM8lmAIoBzKqP2hyBLfwq1G_xnL0ssRoWHTbFVJj6Sa2yXd8GkqJgbc2xprtyX1jdL7bPNpzG_sM2LmksL37fwNwoC_T/s1600/c5fd2e7c-1843-41c2-88db-e015b1989513wallpaper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrw1P2S88QcnsTKRJqziACPCa2YfMLUv6ffeCs-354I-ykh03LnM8lmAIoBzKqP2hyBLfwq1G_xnL0ssRoWHTbFVJj6Sa2yXd8GkqJgbc2xprtyX1jdL7bPNpzG_sM2LmksL37fwNwoC_T/s320/c5fd2e7c-1843-41c2-88db-e015b1989513wallpaper.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Some of the decorations were done by my other half, so this is a really fun activity to do with friends/partners/kids as something a little bit different. Just be wary because the sprinkles do end up everywhere! The yellow cakes have lemon extract in the icing and some of the red ones have strawberry flavouring to give whoever gets one a bit of a surprise when they bite in.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxhlNgLouOm28o3UK7ZISp8n-cI7CVCXfaXdJjwm3PnwAPq_MeRwvUd1bHMsZvvUwWCme440u9D25IBMJLT-HF4CsA-IfM2apheO0k60NE4hBQUvU2A6iU3HjHo90DMCfxDkYBApRBaNH/s1600/DSCN2471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirxhlNgLouOm28o3UK7ZISp8n-cI7CVCXfaXdJjwm3PnwAPq_MeRwvUd1bHMsZvvUwWCme440u9D25IBMJLT-HF4CsA-IfM2apheO0k60NE4hBQUvU2A6iU3HjHo90DMCfxDkYBApRBaNH/s320/DSCN2471.jpg" width="283" /></a></div>
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Cupcakes:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">180g butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">180g caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp vanilla essence</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 medium eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">210g self-raising flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Icing:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">220g icing sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2-3 tablespoons water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Food colouring</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkles</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Flavourings</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 180C/gas mark 4 and line two 12-hole cupcakes tins. I managed to make 18 cakes out of this mix.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Beat the butter and sugar together until light and fluffy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Add the vanilla essence, eggs and 1 tablespoon of flour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Beat until combined then gradually add the flour, making sure to keep mixing.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Spoon the mixture in the cupcake cases then bake for 20-25 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Leave to cool in the tin slightly then remove and allow to cool completely on a cooling rack.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Once fully cool, place the icing sugar in a bowl then add a tablespoon of water at a time until the icing is the right consistency. If you're using flavourings/colourings then make sure it is quite thick as the flavours/colours will thin it a bit more.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Divide into separate bowls for each colour of icing you need.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9) Decorate to your heart's content!</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-6238503167310856822013-05-07T19:57:00.001+01:002013-05-07T19:57:32.276+01:00Honey Muffins with Lemon Syrup<br />
<span style="font-family: Arial, Helvetica, sans-serif;">These are perfect if you don't have a very sweet tooth; using set honey instead of the clear kind means that it isn't as sweet so you just get quite a nice background sweetness when you eat them. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBrbaEJO5FhQsZ-MJTd-IDoEfpfOMuHKtxCyLwZirlI4Lbd1NfIMvigZx1Nn4rk8GMyqtnnhyphenhyphen11SxrnivQ4LwUgwsCCFQ9BMAoGA1b7QZe9B-0J0v3a4ndSMUkZgDS-wOrI7XsZhMY6ae/s1600/DSCN2423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBrbaEJO5FhQsZ-MJTd-IDoEfpfOMuHKtxCyLwZirlI4Lbd1NfIMvigZx1Nn4rk8GMyqtnnhyphenhyphen11SxrnivQ4LwUgwsCCFQ9BMAoGA1b7QZe9B-0J0v3a4ndSMUkZgDS-wOrI7XsZhMY6ae/s320/DSCN2423.jpg" width="312" /></a></div>
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<span style="margin-bottom: 0px; margin-top: 0px; outline: none 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">I made these a while ago and just drizzled a lemon icing over the top of them but this time I thought I'd go a bit further and make a syrup to go on top, hence the slight shine to them. Obviously honey and lemon is a winning combination and the syrup gives these a bit of an edge over plain muffins!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOg6yNbC6RxGWegDphK-786xcWx3LpTZ_lLF0_rA5PplhHQNZVXCMDlc_zO7OEnb7iZGa0Pv649OgMbJuC0b9S8CTKcs1Z0t1uVVvQfBFEctU9eFr1b4nq-fXsmSRtPb1TqTS7XV2q9-56/s1600/DSCN2416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOg6yNbC6RxGWegDphK-786xcWx3LpTZ_lLF0_rA5PplhHQNZVXCMDlc_zO7OEnb7iZGa0Pv649OgMbJuC0b9S8CTKcs1Z0t1uVVvQfBFEctU9eFr1b4nq-fXsmSRtPb1TqTS7XV2q9-56/s320/DSCN2416.jpg" width="260" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There was a slight issue though, in that I managed to make one which looked a bit like a manatee! I think it gives them an endearing quality though and doesn't detract from the taste!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSbeSZldKW8Tf6qOjMFZSg-9r1iINbHfhoAPl_515JPZumVXI4CTCZuur8j7hP9ePMK5HVzlTVlvS7_j2CkpBiPwUQJedGyWT-xONz3GkXb9To2KKGhwnzv4S4oe-w1Cz7b-utDeKFVRn/s1600/PhotoGrid_1367952635855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMSbeSZldKW8Tf6qOjMFZSg-9r1iINbHfhoAPl_515JPZumVXI4CTCZuur8j7hP9ePMK5HVzlTVlvS7_j2CkpBiPwUQJedGyWT-xONz3GkXb9To2KKGhwnzv4S4oe-w1Cz7b-utDeKFVRn/s320/PhotoGrid_1367952635855.jpg" width="320" /></a></div>
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<strong style="margin-bottom: 0px; margin-top: 0px; outline: none 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients</span></strong></h3>
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<em style="margin-bottom: 0px; margin-top: 0px; outline: none 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Muffins:-</span></em></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 10px; margin-top: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">280g plain flour</span></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 10px; margin-top: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">70g caster sugar</span></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 10px; margin-top: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tsp baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 10px; margin-top: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">240ml milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">35g melted butter</span></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 10px; margin-top: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">50g set honey</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Lemon drizzle syrup topping:-</span></i></div>
<div style="background-color: white; line-height: 19px; margin-bottom: 10px; margin-top: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">25g granulated sugar</span></div>
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<strong style="margin-bottom: 0px; margin-top: 0px; outline: none 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Recipe</span></strong></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 220C/400F/gas mark 7 and thoroughly grease a 12-hole muffin tray.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Mix the flour, sugar, baking powder and salt in a large bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) In a separate bowl mix the egg, milk, butter and honey.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Stir the wet ingredients into the dry ingredients, mixing as little as possible.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Spoon the mixture into muffin cases and bake for 20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Remove from the oven and allow to cool in the tray for 5 minutes before making the syrup.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Place the juice of the lemon in a pan with the granulated sugar and heat until bubbling.</span></div>
<div style="margin-bottom: 10px; margin-top: 10px; outline: none 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">8) Drizzle the syrup onto the muffins whilst in the tray then remove to cool completely on a wire rack.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-43631491221045276852013-05-03T14:31:00.000+01:002013-05-03T14:31:42.343+01:00Rocky Road Bars<span style="font-family: Arial, Helvetica, sans-serif;">These are definitely a once in a while bake and not something to make regularly! They are really easy to make though and perfect for kids or bake sales. Using ginger nuts as well as digestive biscuits gives them a bit more of a grown up feel and reduces the richness a little bit; normally I find rocky road a bit too sickly, but I think I've found a winning recipe here!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvTc5Ys760T3UYftIpBZs1OeDaeoqM3qGFOVoGy89duDdfRReyFRf4OW65kVcndMkgL5FpXT_F0ayS90Zi-CS5zE7tQerxorJzE7W8c3gHsrL29W3dd4cfDclwDL9FOhxZnLu1EmsevkC/s1600/DSCN2413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvTc5Ys760T3UYftIpBZs1OeDaeoqM3qGFOVoGy89duDdfRReyFRf4OW65kVcndMkgL5FpXT_F0ayS90Zi-CS5zE7tQerxorJzE7W8c3gHsrL29W3dd4cfDclwDL9FOhxZnLu1EmsevkC/s320/DSCN2413.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The original recipe is from "The Ultimate Cookie Book" but I modified it a little bit with the chocolate topping! Drizzling the white chocolate on top reduces the bitterness of the bar so they're more manageable. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKedEIPqn5tF6cOWtr3fa14BwXw9x-hXF-r1pSfS4k3zGC0q4fGnpG4B1CVvxe96AGb0ESzsQUQ6Yuw5I8bT4PQDW_H_l_0dSacX-PGVLW4StP6dZ3PBSO6anfiG_GGbSDrlHe29iURbRM/s1600/DSCN2397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKedEIPqn5tF6cOWtr3fa14BwXw9x-hXF-r1pSfS4k3zGC0q4fGnpG4B1CVvxe96AGb0ESzsQUQ6Yuw5I8bT4PQDW_H_l_0dSacX-PGVLW4StP6dZ3PBSO6anfiG_GGbSDrlHe29iURbRM/s320/DSCN2397.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">They are most definitely the ultimate studying/library snack for people who have revision or essays to write. They're also really good for when you don't have much time to bake anything; just mix all of the ingredients together then chill in the fridge, and voilà rocky road bars are all yours!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSmHnRCPbTk0fEFlZGc01b_XhuFNw2k41cyKlj2liKVkrDpuBiaF9X6qAEdrqRxgwXg3LvWpN9KQKHHotXIf-k5eaDPDLx0bhya-1SBlMYUu-qclnSMEk8_L5PIUzWOZ_7Y3uniqjn0jq/s1600/DSCN2399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSmHnRCPbTk0fEFlZGc01b_XhuFNw2k41cyKlj2liKVkrDpuBiaF9X6qAEdrqRxgwXg3LvWpN9KQKHHotXIf-k5eaDPDLx0bhya-1SBlMYUu-qclnSMEk8_L5PIUzWOZ_7Y3uniqjn0jq/s320/DSCN2399.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Rocky road:-</i></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">225g butter</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">115g dark chocolate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp golden syrup</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp cocoa powder (I used Bournville)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">350g mixed digestive biscuits and ginger nuts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g mini marshmallows</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">75g mixed white and milk chocolate drops</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Topping:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">75g milk chocolate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">75g white chocolate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Line a 20cm square cake tin with baking parchment.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Place the butter, dark chocolate, sugar, syrup and cocoa powder in a pan and heat gently until completely melted.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Put the biscuits into a large plastic bag and crush to coarse chunks with a rolling pin then add to the chocolate mixture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Add the marshmallows and chocolate chips and mix well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Spoon the mixture into the square tin but don't press down too much.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Melt the white chocolate and milk chocolate in two separate bowls over a pan of boiling water then drizzle over the top of the rocky road.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Leave to chill for an hour or more in the fridge.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) When set, cut into bars.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-1511378049619485662013-04-26T15:00:00.000+01:002013-04-26T15:05:00.870+01:00Apple Sauce Cookies<span style="font-family: Arial, Helvetica, sans-serif;">I'm currently in the middle of writing my dissertation and need a few library supplies to keep me motivated! I thought these sounded really interesting and I love cinnamon! They are a bit of a winter bake because of the cinnamon but the apple and raisins make them quite light and a bit more summery. </span><span style="font-family: Arial, Helvetica, sans-serif;">They are extremely gooey because of the apple sauce in them but they go perfectly with a cup of tea, or in my case, in the library!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPOTlvall1Xu0ILaBKLMMCXdLViGyKg6wKmQbAKRELzLN4wCK5RhE26opeESfxa6J6Kj7jbMt3d0tSlOkHt_RG3KebDC0Xb-m5jLFhO9dN23wZ4CZicwGJ130tszccpqLSBbbDlWlYci4/s1600/DSCN2376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPOTlvall1Xu0ILaBKLMMCXdLViGyKg6wKmQbAKRELzLN4wCK5RhE26opeESfxa6J6Kj7jbMt3d0tSlOkHt_RG3KebDC0Xb-m5jLFhO9dN23wZ4CZicwGJ130tszccpqLSBbbDlWlYci4/s320/DSCN2376.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you wanted to make them a bit more indulgent, you can make the salted caramel I used for the </span><a href="http://jacquisbakingbites.blogspot.co.uk/2013/04/vanilla-cupcakes-with-salted-caramel.html" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">salted caramel buttercream</a><span style="font-family: Arial, Helvetica, sans-serif;"> and drizzle a little bit on top of each cookie. The sharpness of the caramel would offset some of the sweetness of the cookie; especially good if you don't have as much of a sweet tooth as I do! I managed to make 8 quite large ones, so you could easily make 12 smaller ones if you wanted!</span><br />
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g unsalted butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">100g light brown soft sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">180g jarred apple sauce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150g plain flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp bicarbonate of soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">50g raisins/sultanas</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 200C/Gas Mark 6 and l</span><span style="font-family: Arial, Helvetica, sans-serif;">ine a baking sheet with baking parchment.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Place the butter and sugar into a mixing bowl and beat until soft and fluffy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Add the apple sauce and mix thoroughly.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) In a separate bowl, mix the flour, baking powder, bicarbonate of soda, salt and cinnamon together.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Add the dry ingredients to the wet mixture and mix thoroughly.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Fold in the sultanas/raisins</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Place walnut-sized spoonfuls onto the baking sheet, spaced apart slightly.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Bake for around 12-14 minutes until golden around the edges but still soft.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9) Allow to cool on the baking sheet until firm then transfer to a wire rack to cool completely.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com2tag:blogger.com,1999:blog-4254322175027764043.post-88035672263759650262013-04-23T21:38:00.000+01:002013-04-23T21:38:33.244+01:00Raspberry Doughnut Muffins<span style="font-family: Arial, Helvetica, sans-serif;">These sounded really interesting when I first saw them so I thought they were worth a try. I got the recipe from <a href="http://www.bbcgoodfood.com/recipes/1853652/doughnut-muffins" target="_blank">BBC Good Food</a> but altered it slightly. I decided to just sprinkle some sugar on the top of the muffins before they'd cooled down, instead of rolling the whole muffin in sugar and used slightly more than 1 teaspoon of jam in them, just to make them a bit more fruity! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmm5RnWnVthfVwQVMzyNdet764NqjakaHSx7XNuXBzKzkUD7QJvswh0m82lC7w1RCFR31LkBlSWctOQDtVc0ltOkl3XJjmvKSXuqTcu0SWQ0WybmqDQVCed7jA6Cja_llqnhRKf1u0qcO/s1600/DSCN2369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSmm5RnWnVthfVwQVMzyNdet764NqjakaHSx7XNuXBzKzkUD7QJvswh0m82lC7w1RCFR31LkBlSWctOQDtVc0ltOkl3XJjmvKSXuqTcu0SWQ0WybmqDQVCed7jA6Cja_llqnhRKf1u0qcO/s320/DSCN2369.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was really pleased with the way they turned out! The dough is just in between a cake and a doughnut; they aren't really doughy like doughnuts tend to be, but they're a bit firmer than a standard cake! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmdbx3WK2WvfiAbB9p9i4Z5K0mtA3uS4cOW4X1mGJgBfh40nElAj_Gk6Iqu5JuP5Z8KeLRPRsGs-rKGAqF3W7SZ6_WyYHq2GWQmlO9W506cDMWzbyAwuwkgy1HHWO5eeTqC3DiRyY5wV8/s1600/DSCN2364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmdbx3WK2WvfiAbB9p9i4Z5K0mtA3uS4cOW4X1mGJgBfh40nElAj_Gk6Iqu5JuP5Z8KeLRPRsGs-rKGAqF3W7SZ6_WyYHq2GWQmlO9W506cDMWzbyAwuwkgy1HHWO5eeTqC3DiRyY5wV8/s320/DSCN2364.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The raspberry jam inside just gives it a bit more of an edge on standard muffins and I'll definitely be making these again; maybe with some different types of filling!</span><br />
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">140g caster sugar, plus a sprinkle extra for dusting</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g plain flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp bicarbonate of soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">100ml natural yoghurt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">140g butter, melted</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">18 tsp seedless raspberry jam</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat oven to 190C/Gas Mark 5 and grease a 12-hole muffin tin.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2) Place the sugar, flour and bicarbonate of soda in a bowl and mix until fully combined.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3) Place the eggs, yoghurt and vanilla in a jug and whisk together.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4) Pour the jug contents and melted butter into the dry ingredients and fold into the dry mix.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5) Spoon two thirds of the mixture into the muffin tins then carefully place around 1 and a half teaspoons of jam into the centre.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6) Cover with the remaining mixture then bake for 16-18 minutes until risen, golden and springy to the touch.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7) Leave the muffins to cool in the tin for a around 10 minutes before lifting out and allowing to cool fully on a wire rack.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-14713606710565549092013-04-16T15:46:00.001+01:002013-04-16T15:46:36.911+01:00Vanilla Cupcakes with Salted Caramel Buttercream<span style="font-family: Arial, Helvetica, sans-serif;">These were a bit of an experiment really. The plan was for them to be a "Hidden chocolate" cupcake, so there are Rolos, Minstrels and Malteasers in the middle of these cupcakes. However, they didn't stay in the middle and mainly just sank to the bottom and melted a bit! The salted caramel buttercream makes up for this as it lifts the cupcake and really brings it to life, whilst still being quite easy to make.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjquDBnmLOeVTxmM0N0qIEIfJAKS6Wtnwpe26mJ2PJfn1lDCiCOCXG6heopP0MyFz-ZSMgXaQh-JTG1u30AgeuLMZt2nnga-svRWSd6WOctqoYVGet4b3BtOXOgshwS-PJUDhqRSBBIwfF/s1600/IMG_20130416_132059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjquDBnmLOeVTxmM0N0qIEIfJAKS6Wtnwpe26mJ2PJfn1lDCiCOCXG6heopP0MyFz-ZSMgXaQh-JTG1u30AgeuLMZt2nnga-svRWSd6WOctqoYVGet4b3BtOXOgshwS-PJUDhqRSBBIwfF/s320/IMG_20130416_132059.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The vanilla cupcake recipe is great on it's own and is from the Hummingbird Bakery "Cake Days" book and the Salted Caramel Buttercream recipe is from the <a href="http://www.bbc.co.uk/food/recipes/gingerbread_cupcakes_24180" target="_blank">BBC Food website here.</a> I'm definitely going to try and use this caramel buttecream recipe more in the future because it is actually delicious! I'm never normally a fan of buttercream because I can find it overpowering and too sweet, but I think the salt in this calms it down a bit.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDq_BttEZRfLmTiAUoRfGjvrdP2VWIZVIwXbIZ0mP7Wda0Hs3qFaidecPHIHE-AH69zfYfeS-NmElzJ2ctmsJAuGswHpzAmUVR8QyuNThUUcc7eyQpwQUif6zaHprk1z0BUAa0kmXXAYJ/s1600/2013-04-16+14.51.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTDq_BttEZRfLmTiAUoRfGjvrdP2VWIZVIwXbIZ0mP7Wda0Hs3qFaidecPHIHE-AH69zfYfeS-NmElzJ2ctmsJAuGswHpzAmUVR8QyuNThUUcc7eyQpwQUif6zaHprk1z0BUAa0kmXXAYJ/s320/2013-04-16+14.51.19.jpg" width="320" /></a></span></div>
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Cupcakes:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">180g plain flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">210g caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 1/4 tsp baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">60g unsalted butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">180ml milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Salted caramel buttercream:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">125g caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">80ml double cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">160g salted butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g icing sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chocolate to decorate</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Cupcakes:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 170C/Gas Mark 3 and line a 12-hole bun tray with cupcake cases.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Put the flour, sugar, baking powder, salt and butter in a large bowl and mix until everything is well combined.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Pour in half of the milk and beat until it is just incorporated.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Whisk the egg, vanilla extract and remaining milk together for a few seconds then beat into the cupcake mixture until smooth.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Spoon the mixture into the cases until two-thirds full. If you want to try the "hidden chocolate" cupcakes then just add half of the cake mixture to the cases and place a chocolate on top then add the remaining mixture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Bake in the oven for 25 minutes then allow to cool completely on a wire rack before decorating.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Salted caramel buttercream:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Heat the caster sugar and 4 tablespoons of water in a saucepan over a gentle heat until the sugar dissolves.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Increase the heat and cook until the mixture is golden and slightly thickened. My best tip for this part is to not touch the mixture; it's tempting to start mixing it but if you just leave it to boil away then it will become golden and come out as a nice smooth caramel.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Remove the pan from the heat and stir in the cream. It will spit at you a bit but don't worry and just keep stirring. You should end up with a golden mixture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Stir in the salt and vanilla and allow to cool completely.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Cream the butter and icing sugar together until light and fluffy then beat in the caramel.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Decorate the cupcakes.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-28961330009738429292013-04-12T18:51:00.000+01:002013-04-12T18:52:15.596+01:00Fruit Scones<span style="font-family: Arial, Helvetica, sans-serif;">I can't even remember the last time I made scones so I thought I'd give them another go. I've made chocolate and plain ones before but I thought I'd try fruit ones for a change!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKoHY3w3O6VrZagdPEuqbN-klIL4EpLhh5LFlSQlV6XfO9a8m7wvBmBDKBwcCA7KmSj_jtKDFzzH7bVHAI2hSqN0dcamoXOeoOj5hyiFDASPnh2IKPVKKP9T4ChLMve58wdo0Ww98tZaj/s1600/IMG_20130412_171851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKoHY3w3O6VrZagdPEuqbN-klIL4EpLhh5LFlSQlV6XfO9a8m7wvBmBDKBwcCA7KmSj_jtKDFzzH7bVHAI2hSqN0dcamoXOeoOj5hyiFDASPnh2IKPVKKP9T4ChLMve58wdo0Ww98tZaj/s320/IMG_20130412_171851.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I got the recipe from "1001 Cupcakes, Cookies & Other Tempting Treats" again, but they make some really interesting suggestions as to what else you can put it. They suggest using 55g of mixed peel instead of raisins for citrus scones or even just making lemon scones by adding the zest of 1 lemon. The good thing with scones is that you can add whichever flavours you like to them as the base mix is quite plain!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyO28Ff1Q2KKdlMnfKkhDeByRvIH116CipfH09NQ8uqPdnm6PJ_HoIKNoeVkUFkYsmFd19UNQkwggjGV_N4TbcQbjuoP1OzWH41VUyeOxw3LNXzOEdpnuneGZooAHcRGtNq6TbmintH6A/s1600/2013-04-12+18.08.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyO28Ff1Q2KKdlMnfKkhDeByRvIH116CipfH09NQ8uqPdnm6PJ_HoIKNoeVkUFkYsmFd19UNQkwggjGV_N4TbcQbjuoP1OzWH41VUyeOxw3LNXzOEdpnuneGZooAHcRGtNq6TbmintH6A/s320/2013-04-12+18.08.28.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can enjoy them plain or with butter and jam like I did if you fancy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">55g butter, cubed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">450g plain flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">250ml milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">60g sultanas</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 220C/Gas mark 7 and grease a baking sheet.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Sift the flour, salt and baking powder into a large bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Stir in the sugar and raisins, then enough milk to bring the mixture together into a soft dough.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Roll the dough onto a floured surface to around 1 cm thickness.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Cut out the scones with a 6cm cutter and place on the baking sheet.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Brush the scones with a little milk then bake in the oven for 10 minutes or until golden and risen.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Leave to cool on a wire rack.</span></div>
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Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-36613662211815592322013-04-08T20:48:00.000+01:002013-04-08T20:49:54.357+01:00Goat's Cheese, Potato and Onion Tart [Archive]<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img alt="image" data-mce-src="http://media.tumblr.com/ce24e7ea9669cf095421bbe6e3768185/tumblr_inline_mh957mhecZ1qz4rgp.png" src="http://media.tumblr.com/ce24e7ea9669cf095421bbe6e3768185/tumblr_inline_mh957mhecZ1qz4rgp.png" style="border: 0px; height: auto; max-width: 100%;" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I never really see many sweet tarts that I fancy making minus the classic lemon and treacle ones so I thought I'd make a savoury one instead. This one seemed like a bit of a posh way to have lunch this week and I have a new fondness for Goat's cheese. It's a really simple recipe as well; even though there are a lot of steps, they're really simple and easy to follow. You can also buy a pre-made pack of shortcrust pastry if you don't fancy making it yourself. I got the recipe from good old BBC Good Food <a href="http://www.bbcgoodfood.com/recipes/1750/" target="_blank">here</a>.</span></div>
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients</span></h3>
<div style="color: #444444; line-height: 19px;">
<em><span style="font-family: Arial, Helvetica, sans-serif;">Pastry:-</span></em></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">175g plain flour</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">75g butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Few tablespoons of cold water</span></div>
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<em><span style="font-family: Arial, Helvetica, sans-serif;">Filling:-</span></em></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">25g butter</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp olive oil</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 onions, sliced</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium potato, peeled and sliced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, crushed</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">140g goat's cheese</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g creme fraiche</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp thyme leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Recipe</span></h3>
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<em><span style="font-family: Arial, Helvetica, sans-serif;">Pastry:-</span></em></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Sift the flour into a large bowl.</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2) Rub in the butter until the mixture resembles breadcrumbs.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Add water a teaspoon at a time until the pastry comes together in a ball. Don't worry if the pastry seems a bit crumbly, this just means that you'll get really lovely crumbly pastry in your tart!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Allow to rest in the fridge for at least 30 minutes. The longer the better for this as pastry needs to be really cool.</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">5) Roll pastry out and place in dish to chill in the fridge again. This is to allow the pastry to settle before you blind bake it to prevent it from coming away from the dish. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Preheat the oven to 190C/gas mark 5.</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">7) Line the pastry with baking parchment and fill with baking beans to blind bake for 15 minutes.</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">8) Remove the baking beans and parchment and bake for a further 5 minutes.</span></div>
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<em><span style="font-family: Arial, Helvetica, sans-serif;">Filling:-</span></em></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Heat the butter and oil in a frying pan and add the onions and potato.</span></div>
<div style="color: #444444; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2) Cook for 10-15 minutes, turning occasionally.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Add the garlic then cook for another 3 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Place in the pastry case with the Goat's cheese. I kept some of the cheese spare to sprinkle on the top but you can put it all in the case if you want!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Whisk the eggs and creme fraiche together then pour into the pastry case on top of the potato and onion.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Bake at 190C/gas mark 5 for 30-35 minutes until golden brown and set in the centre.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) Serve warm or allow to cool and enjoy for lunches!</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-34418609752545142882013-04-05T18:52:00.002+01:002013-04-05T18:54:29.209+01:00Sticky Toffee Squares<span style="font-family: Arial, Helvetica, sans-serif;">These are just bitesize sticky toffee pudding squares and smell amazing whilst in the oven! I love a good sticky toffee pudding so this is heaven to me. You can always warm them up and have some with custard or ice cream if you fancy as well but they're just as nice on their own! If you fancy, you can add grated apple or chopped walnuts to the cake for an extra taste or crunch as well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4F4wjQOq72kDoNmpaKFbEyjOlnlLpN26AJVXKCyo0ZORJklmvM2Qf9b4mnKikQzS8knZwXx4ioFptts11vc-1g3su33p3yPC-ipPdV2NWJYO_JkwzWfhqOpzK5rOoTruUz9lL_cQ4Jag/s1600/2013-04-05+16.48.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO4F4wjQOq72kDoNmpaKFbEyjOlnlLpN26AJVXKCyo0ZORJklmvM2Qf9b4mnKikQzS8knZwXx4ioFptts11vc-1g3su33p3yPC-ipPdV2NWJYO_JkwzWfhqOpzK5rOoTruUz9lL_cQ4Jag/s320/2013-04-05+16.48.02.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpbj8q41hbA9ebYQRnDUj0ZiOOyCuCqRdAqoQP1nQrglYFbls08acAoF_AdjZ1cVcqjR6WDL1ulyDWNJo0k7KmhTeGkz6nG0myO27QUE8n-d13y5gPkgwvCX3VtLTIg8y4Ks_I4mU1x_X/s1600/IMG_20130405_184123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpbj8q41hbA9ebYQRnDUj0ZiOOyCuCqRdAqoQP1nQrglYFbls08acAoF_AdjZ1cVcqjR6WDL1ulyDWNJo0k7KmhTeGkz6nG0myO27QUE8n-d13y5gPkgwvCX3VtLTIg8y4Ks_I4mU1x_X/s320/IMG_20130405_184123.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">If you don't fancy the toffee sauce on top, then you can leave it out as the cake itself is quite moist even with the dates in it. </span><span style="font-family: Arial, Helvetica, sans-serif;">I got the recipe from the book "1001 Cupcakes, Cookies & other tempting treats" which has loads of great cupcake and traybake recipes in it!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Cake:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">85g butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">175g pitted dates, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">175ml boiling water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp bicarbonate of soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">140g caster sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg, beaten</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">175g self-raising flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Toffee sauce:-</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">85g soft light brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">40g butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp single cream or milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat the oven to 180C/gas mark 4 and grease and line a 20cm square cake tin.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Place the dates, water and bicarbonate of soda in a small pan and heat gently for 5 minutes, until the dates are soft.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Place the butter and sugar in a large bowl and beat until fluffy.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Beat in the eggs, vanilla essence and dates.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5) Sift in the flour and beat into the mixture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6) Pour the mixture into the tin and bake for 40 minutes, or until firm and shrinking from the sides.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7) To make the toffee, add all of the ingredients into a small pan and heat gently for 3 to 4 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8) Prick the cake all over with a skewer then pour the hot toffee sauce evenly over the top.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9) Leave to cool in the tin then cut into squares to serve.</span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0tag:blogger.com,1999:blog-4254322175027764043.post-3335290449397547772013-04-01T18:15:00.000+01:002013-04-12T18:51:27.130+01:00Christmas Cake [Archive]<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><img alt="image" data-mce-src="http://media.tumblr.com/39c6e574dfdbdea7ae6590531fd18014/tumblr_inline_mfyji4YKsA1rz77wb.jpg" src="http://media.tumblr.com/39c6e574dfdbdea7ae6590531fd18014/tumblr_inline_mfyji4YKsA1rz77wb.jpg" style="border: 0px; height: auto; max-width: 100%;" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I know Christmas is over and everyone has the post-Christmas blues, but everyone loves a good Christmas cake so I'm going to post the recipe for the one my grandad is famous for and that went down quite well this year when I made it! :) This post is late mainly due to the fact I gave a couple of these as presents and I didn't want to spoil the surprise!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You don't need to have alcohol in it if you don't want to and don't worry that the cake doesn't rise much! I also did mine about a month before Christmas and wrapped it in foil to keep it fresh but to allow the cake to mature a bit! Don't worry about it drying out, as long as you keep it covered and sealed it will be fine!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:-</span></strong></h3>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">300g self-raising flour</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">100g ground almonds</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">200g butter</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">200g caster sugar</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 eggs beaten with 125ml milk (or 1/2 and 1/2 milk and brandy)</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">200g currants</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g sultanas</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200g raisins</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">100g halved glace cherries</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">100g mixed peel</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp mixed spice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Recipe:-</span></strong></h3>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1) Sieve together flour, spice and ground almonds.</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2) Cream butter and sugar then stir in the flour mixture with eggs and milk a little at a time.</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3) Add fruit and mix thoroughly.</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">4) Place mixture in a greased 23cm round tin and cover with greaseproof paper.</span></div>
<div style="color: #444444; font-size: 14px; line-height: 19px;">
<span style="font-family: Arial, Helvetica, sans-serif;">5) Bake in oven at 150C/Gas mark 2 for 4 and a half hours.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I decided not to put marzipan and icing on mine purely because I prefer it as it is and I know a lot of people like to have Christmas cake with a bit of cheese! </span></div>
Anonymoushttp://www.blogger.com/profile/05610626384145214134noreply@blogger.com0