Minnie Mouse Cupcakes

So I kinda have a obsession with Disney and last weekend me and my best friend had a baking day including making these cute Minnie Mouse cupcakes.

 Again I used the basic chocolate sponge recipe where all the ingredients weigh the same as the eggs. Please note that the cocoa powder and flour together should also equal the weight of the eggs You can use however much you like, however here is the amount I would roughly use. If the eggs weight 130g then I would do 100g flour and 30g cocoa powder.

We baked the cupcakes and then used the traditional vanilla buttercream icing, which is 250g icing sugar, 80g softened butter, 25ml milk and a drop of vanilla essence all whizzed together in the mixer and then put into a piping bag.

The fun part is the decorating. Minnie's ears are Cadburys Giant Chocolate Buttons and to make the bow we used red fondant icing and white balls (similar to silver balls) for the dots. 

These are very simple and easy cupcakes and ideal if you are hosting a party or to make for someone as a gift.

Disney loving xoxo

Honeycomb Cupcakes

I recently visited Waitrose and spotted in the baking section some little pots of honeycomb, and had a brain wave to make honeycomb cupcakes.

I used a basic chocolate cupcake mix as detailed in previous blog posts.
I then found a recipe for malted chocolate butter cream which used horlicks, and it tasted delicious. I put all the ingredient below in a mixer and whizzed until smooth and fluffy and then piped onto the cakes.

250g icing sugar
1 teaspoon cocoa powder
45g horlicks
125g unsalted butter
2 tablespoons boiling water


The cupcakes were such a success I had to make more the next day!! However the next time I made them we had run out of cocoa powder so I used hot chocolate instead, and I think i preferred them made with hot chocolate as the cakes seemed lighter and fluffier and so did the icing.

Happy baking!! xoxo

Easter Nest Cupcakes

You can tell I am home for the weekend, as the baking begins. I have decided to take the weekend off from Uni and writing my dissertation to enjoy being with my family, and of course doing lots of baking!

Yesterday I make Easter Nest Cupcakes for the family to enjoy.

I used to basic classic sponge recipe as I have explained earlier in this blog. You weigh the eggs, then whatever the eggs weigh, everything except the baking powder and vanilla essence should weigh this too. So my 2 eggs weighed 120g, so my flour, butter and sugar was also 120g - very easy to make cakes this way!!

I divided the mixture between 12 cake cases, not filling them too much as wanted to be able to decorate them!

Once cooled, I made glace icing, iced the cakes and covered them in hundreds and thousands.
I then made butter icing and piped a little nest on top of the cake and placed mini eggs on top.

They looked so cute and tasted good too. I got a little snap happy taking pictures!
Happy Easter! xoxo

Waitrose No Bake Raspberry Cheesecakes

I love going to Waitrose and picking out the recipe cards and getting some inspiration from them, so when I popped into my local Waitrose with my mum we saw these and decided to bake them as soon as we got home.

They are the most simple and quick desserts to make, but taste delicious. Most of the ingredients are from the essential range as well, which makes them relatively cheap too!

The recipe can be found here, however I will give a quick summary below:

The recipe says to crush 6 essential Waitrose Rich Highland Shortie Biscuits, however I wanted to be generous with the biscuits so ended up crushing about 20!! I then crushed the biscuits and divided between 5 tumblers (there are 5 people in my family, the recipe serves 4!). Then you mix 250g of Waitrose Lighter Soft Cheese, with 100g essential Waitrose Greek Style Yoghurt (I did about 150g in the end) and 2tbsp pure clear honey. These go in the fridge whilst the 200g frozen essential Waitrose Raspberries thaw with 2tbsp cordial (I used summer fruits cordial as that was in the cupboard but the recipe recommends blackcurrant cordial or squash). Once ready to eat, divide the thawed raspberries between the beakers and layer on top.

I really loved this as a dessert and will most definitely be serving it in the summer as it is a very summery pudding!

Malteeser Biscuits

I have made Malteeser biscuits for as long as I can remember. I first discovered these after a trip to Northern Ireland. We went to a cute cafe and had Malteeser Tiffin and afterwards it was my mission to recreate them. I baked them in my flat at uni and brought them home for the family to enjoy! It was my way of cheering myself up when all I wanted was to be home for Christmas!

I combined a couple of recipes and created the perfect biscuit.

Biscuit:
200g milk chocolate
100g dark chocolate
250g (roughly) digestive biscuits
150g malteesers
3 tbsp golden syrup
100g butter

Topping:
300g milk chocolate or (150g dark and 150g milk)

Melt the chocolate, butter and syrup together. Then crush the digestive biscuits and add to the metled mixture, add more or less as desired. Lightly crush the malteesers and add to the mixture also. Place in a lined tray and leave to cool slightly. Melt the chocolate for the topping and pour on top.

Leave to cool if you're not tempted to eat them! I find they taste better a couple of days later also!

Malteeser loving xoxo

Brothers Birthday

It was my brothers birthday last weekend and his favourite restaurant is Ask, so that was where we went!

We go to the one in Northwood which is a nice one, and the one McFly regularly visit!

For starter I had the Antipasto Classico Board, which came with salami, ham, olive tapenade, bread and salad.

For main I had Pollo Piccante con Pancetta Primi Pizza. This pizza is stone baked, and has a thinner crispier base. It was very tasty and I enjoyed it. I asked for mine with no mushrooms and less chillis!

However I will often have the chicken and mushroom risotto which is delicious, my brother had it this time!

We then all came home to homemade birthday cake which I made.

This was made with 3 eggs, the hummingbird bakery butter icing filling, then cocoa powder and icing sugar with water for the top, drizzled with melted white chocolate - yum! xoxo

Cake Pops

My dear friend bought me a belated present of Cake Pop's starter kit. The two kits were from Lakeland, the first being the mould/tray the cake mixture is cooked in. The second being a pack that included a stand, sticks and presentation bags.

I had never made cake pops, and took the rainy afternoon as the opportunity to make them.
Firstly I made the mixture and halved the recipe on the back of the packaging (as the recipe made 40 and I didn't need that many!)

Recipe

60g butter, sofened

75g caster sugar

90g self raising flour, sifted

1/2 tsp vanilla extract

1 egg

1.5 tbsp milk

1) Cream the butter and sugar together until well mixed and fluffy.

2) Add the vanilla and eggs, and mix well

3) Add the flour and milk and mix until well combined

4) Place the mould onto a baking tray then spoon the mixture into the cake mould, ensuring each cavity is full. Close the mould.

5) Bake in the oven for 15-20 minutes at 180 degrees. 

6) Once cooked, and a skewer comes out clean leave the cake pops to cool

7) Once cooled push a stick into each of the pops

8) Dip the cake pops into icing or chocolate and decorate as desired

The silicone tray and presentation kit can be bought from Lakeland :)

Happy Baking :) xoxo

Weekend Baking

This weekend I have enjoyed a spot of baking and thought I would share my recipes with you! 

I have been making the melt in the middle chocolate puddings for years and they are one of my most favourite things to bake, my whole family love them! They are delicious served with Chantilly cream. The raspberry and apple crumble squares I made for the first time today as I was craving raspberries. I slightly over cooked the apple but I think I preferred them this way as it meant the cake was soft and fudge like. I will definitely be making these again - the perfect summer pudding! 

Hot chocolate fondant puddings (melt in the middle chocolate puddings)

50g butter
75g caster sugar
170g tube condensed milk
4 large eggs, beaten
1tsp vanilla extract
350g dark chocolate, melted
75g plain flour
icing sugar to dust

1) Grease and base line six 150ml Dariole moulds or pudding basins
2) Beat together the butter and sugar using an electric whisk until pale and creamy. Gradually whisk in the condensed milk.
3) Gently whisk in the eggs and then the vanilla essence. Add the melted chocolate, mix throuoghly then finally add the flour. Whisk all until smooth.
4) Divide the mixture between the 6 moulds. You can store in the fridge untill needed or cook immediately.
5) If you cannot resit the temptation to eat, cook for roughly 10 mins. If cooking from chilled the puddings will need 12-13 mins. 
6) Run a knife around the edge to tip out the mould, when cut into the middle they should be soft and gooey and delicious!

Raspberry and apple crumble squares

1 Bramley apple, peeled and diced
100g butter, softened
175g golden caster sugar
1 egg
280g self-raising flour
200g raspberries

for the crumble
50g butter, softened
100g golden caster sugar
85g self raising flour

1) Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
2) Meanwhile, make the crumble topping. Rub the butter into the flour, sugar until it resembles big breadcrumbs, or put in a food processor, then set aside.
3) Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.

Happy baking xoxo

The Scone Debate

I recently watched Mary Berry Cooks on BBC 2 and have been craving a warm scone with clotted cream ever since. So my little brother and I made some scones this afternoon. I thought I would share the recipe with you as it is very simple and also super quick, so ideal when you want to whip up something sweet in a rush! This is not Mary Berry's recipe from the programme, however we found this recipe in a newspaper and it has been a firm favourite ever since!

Vanilla Scones
Serves 9

225g self raising flour
2 tbsp caster sugar
55g butter
140ml milk
2tsp vanilla extract
beaten egg or milk to glaze

- Pre-heat the oven to 200C/400F/Gas6
- Mix the flour, sugar and a pinch of salt in a bowl. Cut the butter into pea sized cubes and rub into the flour with fingertips until the mixture looks like breadcrumbs
- Mix the milk and the vanilla. Pour into the flour and mix to a sticky dough with a spoon.
- Dust the work surface with flour and scrape the dough onto it. Dust more flour on top of the dough. With hands pat into a square 2.5cm thick
- With a knife cut the dough into 9 squares, then put onto a greased baking tray. Glaze with milk or beaten egg
- Cook in the oven until golden for approx 15 minutes then cool on a wire rack

(Berries, sultanas, raisins or currents can also be added to the mixture to create fruit scones. If you want to make the scones look perfect than of course a cutter can be used!)

These scones are best served warm, with jam and clotted cream :) Unfortunately I am allergic to strawberries, so I just had mine with clotted cream!
Mary Berry said on her show that there is serious debate in the which is the correct order to put the jam and cream on the scone. I found out that in Devon they put the cream fist followed by a dollop of jam. But in Cornwall the tradition is a layer of jam followed by the cream. How do you like yours?

There is also big debate on the way to pronounce the word scone.
Is the scone gone or to does the scone go home?!

I shall leave you with that thought, Happy Baking! xoxo

Lemon curd & blueberry loaf

On Saturday I tried out a tasty recipe from bbcgoodfood, for lemon curd and blueberry loaf. It was the perfect day to try out the recipe as the sun was shining and outside was feeling more 'spring like'. This is definitely the perfect recipe to bake and eat on a lovely spring afternoon.

The addition of the yogurt and the lemon curd means that this cake is very moist and will last a couple of days, which is an added bonus. The lemon is not too strong but not too subtle and the blueberries add a delicious fruit twist.

I used 100g of blueberries rather than the stated 85g as this didn't seem enough.

Try out the recipe yourself and let me know what you think!

Happy baking xoxo

Recipe from http://www.bbcgoodfood.com/recipes/358609/lemon-curd-and-blueberry-loaf-cake 

The best chocolate brownies

I have been making these chocolate brownies for as long as I can remember. I have tried other recipes but these are the best around.

The brownies are gooey, moist, very chocolatey and overall delicious! They are best eaten when warm as they have the gooey texture to them, however they are equally tasty once cooled or the next day.  Be assured they will not last a long time as no one will be able to resist them, I have just taken a batch out the oven and they are already starting to disappear!

Chocolate Brownie

350g/12oz dark chocolate
250g/9oz unsalted butter, chopped into squares
3 large eggs
250g/9oz dark muscavado sugar
85g.3oz plain flour
1tsp baking powder


Preheat the oven to 150ºc. Butter a tray bake tin and line with grease proof paper. 
Melt the chocolate and butter together, over a pan of simmering water. Stir well and cool.
Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
gently fold in the melted chocolate mixture then sift in the flour and baking powder and gently stir until smooth.
Pour into the tray bake tin and bake for 25-35 minutes or until just firm to touch. There should be moist/gooey crumbs on the skewer when inserted. Do NOT be tempted to overcook!
Best served warm, with cream or ice cream.  

I hope you enjoy baking and eating these!

xoxo

Sunday Funday

Finally some beautiful weather after two weeks of storms: wind, rain, flooding, hail, snow - Great Britain has seen it all!

My family and I decided to make the most of the glorious weather and go for a walk :)

Now we love going on long hikes and it seems that since before Christmas every weekend we have been on a walk. I love them, being out in the fresh air admiring the beautiful countryside, visiting new places and seeing nature at its finest. We usually try to do a long walk and end up at countryside pub. (In another blog I shall try and remember some of my favourite walks and the pubs to visit!)

Today we didn't have very long as my sister had to go to work, so we decided to stay local. We parked in the small village of Chenies near Chorleywood and enjoyed a walk to the Cock Inn in Sarratt. This time the pub lunch stop was half way through the walk, which was lovely! I had pork and leak sausages served with chips and beans. The perfect traditional pub grub! 

Going slightly off track here but I must admit I am not a fan of these new 'gastropubs' that are springing up these days, rather I am fonder of the traditional English pub serving hearty food. The Cock Inn is definitely a lovely traditional pub!

Anyway it was a lovely walk but very muddy in places (was glad I wore my knee high wellies rather than my ankles ones!), and I thought I would share some photos with you.

The River Chess

Looking up the hill to Sarratt

Lucky I wore my green and pink wellies from Boden - a brilliant purchase, lasted me 4 years so far!!

On returning home I decided to do a spot of baking, I made Mickey Mouse cupcakes. I used glace icing and then using Disney cutters created the Mickey toppers! They were very quick and easy to make and would be perfect for a children's birthday party.

I also made apple crumble. It has been a lovely tradition for my family to have apple crumble on a Sunday in the winter by the fire. Recently I have been making my apple crumbles in individual ramekins and they have been going down a treat. I stew some baking apples with golden caster sugar, I like my apples to be very soft and mushy but others like it still have a crunch to their apples. For the crumble topping I wizzed together in a food processor 59g butter, 50g sugar and 100g self raising flour. The apple crumble in individual ramekins usually take 25 mins in the oven at 180 degrees.

Have a good week xoxo