tag:blogger.com,1999:blog-55171715672714804412024-03-14T09:39:30.704-07:00Mad Hatter's Tea PartyAnonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-5517171567271480441.post-51867034948839912302018-04-25T07:50:00.001-07:002018-04-25T07:54:51.741-07:00White choc chunk blondiesWell hello there!<br />
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I can’t believe it’s almost two years since I’ve done a blog post. So why am I doing another one after so long? Well in the last two years I’ve continued baking but not documented it and during that time there’s things I’ve made and enjoyed but didn’t keep note of which recipe I’ve used and so when I come to bake it again, I’ve no idea where to start.<br />
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Today I decided therefore it was time to take this up again for my own records and if I gain a few followers back or people who recreate my recipes then bonus.<br />
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So why start back with blondies? Well they’re something I made a few years ago but they didn’t turn out too well. A few weeks back they were a bake on Stand Up To Cancer GBBO and they pretty much include store cupboard staples for me. I’ve been meaning to bake them since then but just for one reason or another haven’t. But here they are!<br />
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There’s many different recipes out there so I came across a few I thought would bake well. I want them to be squidgy like a brownie, not too dense, but not fluffy like a cake. Here I’ve used white chocolate chunks but this recipe would be epic with Nutella swirled in, any other chocolate chips and even some biscoff spread. Probably any spread would work swirled into it as well as nuts. Watch this space for future alternatives!<br />
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The best bit about blondies? They’re made in one bowl!<br />
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You’ll need an 8”x8” square tin lined with baking parchment. Preheat the oven to 180/160c fan.<br />
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Ingredients:<br />
115g melted butter<br />
175g light brown sugar<br />
40g dark brown sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
Pinch of salt<br />
130g plain flour<br />
<br />
100g white chocolate chunks<br />
<br />
In a large pan or bowl mix together the melted butter and sugars until combined. Mix in the egg until completely combined along with the vanilla and salt. Add the flour and give it a good beating until the thick mixture looks like it pulls away from the sides of the pan or bowl then add in the chocolate chunks.<br />
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Pour into the prepared tin, level out and bake for around 20 minutes until the top looks just cooked and a cake tester comes out mainly clean but with a bit of cooked batter on it. Be careful not to under or overbake!<br />
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Leave to cool in the tin then cut into squares as small or as big as you want! I got 12 small squares from mine, not really big enough in my greedy opinion!<br />
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Enjoy and let me know what you think<br />
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Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-4006536608854834132016-08-16T11:08:00.001-07:002016-08-16T11:08:27.339-07:00Chocolate & Vanilla Pinwheel Swirl BiscuitsI love the baking community on Twitter and with the imminent start of the Great British Bake Off a couple of baking aficionados have got together to organise the #GBBOTwitterBakeAlong<br />
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Every week a theme is being chosen and this week is biscuits. Anyone who takes part has one week to bake biscuits and post their creations.<br />
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Now I used to bake biscuits a lot but have got out of the habit of doing this. However I am a big biscuit fan. I don't actually even eat them often as they're too dangerous, but present me with a soft bake cookie and I go very very weak at the knees. In fact I know I wouldn't be this overweight if cookies didn't exist in this world.<br />
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But I didn't want to bake cookies so I did my usual Pinterest research and came across the vanilla and chocolate swirl cookies. I am adamant these were a common dessert at my primary school, served as pudding dowsed in custard. Anyone else remember them or was it just my school that did these and passed it off as pudding?!<br />
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I have just made my first batch assuming my eldest wouldn't like them but my youngest (who is a butter, sugar, biscuit fiend) would love them. But to my surprise it's the other way round. I would never have guessed, but my youngest took one teeny bite and declared "yuck". I obviously had to consume the rest of the biscuit to see what could possibly be wrong. And do you know what is wrong with them? Nothing, absolutely nothing. In fact just the opposite, I thought they were delicious. As does my eldest who said that I am the best biscuit maker ever and has now consumed two more.<br />
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So I present you with this recipe and I say go forth and BAKE!<br />
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This recipes yields approx 17-18 biscuits.<br />
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115g soft unsalted butter plus a little extra<br />
100g caster sugar<br />
1 egg yolk<br />
2tsp vanilla extract<br />
1tbsp milk<br />
200g plain flour<br />
1tsp baking powder<br />
<br />
In addition you will need 20g unsweetened cocoa mixed with 15g butter and 1tbsp milk. Melt the milk and butter together, stir in the cocoa and set to one side.<br />
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Cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract and beat in to the mixture followed by the milk. Sieve in the flour with the baking powder on a slow speed then increase to a medium speed, mixing until the dough comes together.<br />
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Divide the dough by removing around 2/3rds of the mixture and set aside. This will be the vanilla dough. To the remaining dough, add the chocolate mixture you made at the start and beat until it is fully incorporated. This is your chocolate dough.<br />
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Using baking or greaseproof paper, roll out the vanilla dough into a rectangle around 20cm wide by 25cm long. Do this with the chocolate dough on another piece of greaseproof paper then delicately lay them on top of each other. With the short end facing you, gently roll the dough quite tightly but without flattening as you go, into a log. Wrap in clingfilm and put into the fridge to chill down for at least 30 minutes.<br />
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If making ahead you can put this dough into the freezer and then just cut slices off as and when you want a biscuit fix!<br />
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Ready to bake? Preheat oven to 180c fan/160c. When you take the dough out of the fridge give it a little roll so it goes back into a nice round shape as it can sag a little in the fridge during cooling. Slice 0.8mm-1cm rounds with a sharp knife and place on a baking sheet leaving room around each biscuit as they do grow when baking. They will be done when just starting to brown and feeling a little harder to the touch. If they are still too soft pop back in for longer. Then remove and cool on a wire rack.<br />
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Custard (as per my primary school) optional!<br />
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<br />Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-32893024897943465542016-07-29T10:22:00.002-07:002016-07-29T10:22:55.648-07:00Blueberry and Curd Muffins with Streusel TopOn a dreary summer's day when my mum asks, "fancy baking something?" who am I to say no. My mother doesn't have quite as many baking staples as I have but I managed to clobber together some basic ingredients in a fashion to come up with these muffins. And luckily she had some blueberries that needed eating.<br />
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Now I have to confess they haven't turned out perfect and look a bit flat on top but that's because I was substituting a few ingredients (no butter, only a bit of stork left so where butter and stork were required I had to use anchor spreadable plus she also didn't have enough caster sugar so it's a mix of different sugars). The recipe below includes the correct ingredients and I will repeat this recipe soon to remake these (as I also have half a jar of the yummy curd left).<br />
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Onto the curd..........at the back of the cupboard, and, surprisingly still in date, I came across a jar of three fruit curd from Chatsworth. The three fruits being lemon, lime and mandarin. Now of course normal curd will suffice but if you can get your hands on a slightly different curd or a curd with mixed fruits, then that would be great. Lemon of course compliments blueberries really well anyway so if that's all you can get, then perfect.<br />
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I decided that a streusel topping would go really nice with these. A what? Streusel top I say. It's actually pretty much a crumble. Mmmmm crumble on cake! Unfortunately not having proper butter meant it didn't really work, so you definitely need proper butter, but they add an extra something to them.<br />
<br />Despite there being curd in the batter, I also decided to add a small dollop into the middle of the buns too for that extra fruity hit.<br />
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So they may have not turned out perfect this time and the streusel top mainly melted into the batter due to the wrong fat being used, but it didn't stop my dad from demolishing too with cream when he came home from work this evening. Best served warm and eaten on a plate with cream as they are quite delicate and burst with lots of yummy oozy fruit and curd.<br />
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Make and enjoy!<br />
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Ingredients:<br />
Streusel top:<br />
25g plain flour<br />
85g demerara sugar<br />
50g cold butter<br />
<br />
Muffin mix:<br />
175g stork<br />
175g golden caster sugar<br />
200g self-raising flour<br />
100ml greek yogurt<br />
2tbsps curd (lemon or any flavour mix you like)<br />
3 eggs<br />
100g blueberries<br />
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Pre-heat oven to 180c fan / 160c. Line a muffin tin with 12 muffin cases.<br />
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Start by making the streusel mix. Add all the ingredients to a bowl and mix together to form a crumble with bits of butter still visible. Place in the fridge until required.<br />
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In another bowl add the stork, sugar, flour, yogurt, curd and eggs and mix to form a batter. Be careful not to overmix. Dust the blueberries in a little flour, this helps prevent them from sinking during baking. Then pop a spoon of mixture into the base of each muffin case, add 4 blueberries on top of the batter along with a small dollop of curd. Then top each muffin with the remaining batter and add another 3 blueberries to each muffin top. Take the streusel topping out of the fridge and crumble on top of each cake.<br />
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Bake in the pre-heated oven for 20 minutes.<br />
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<br />Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-80021575022455009662016-02-08T07:23:00.003-08:002016-02-08T07:23:39.755-08:00Scones but not as you would thinkWhen I came across a video for scones made with just three ingredients, one of which being lemonade, I was mesmerised at how they had turned out and just knew I had to have a go. Apparently I am quite slow when it comes to this method as it's become a popular method over the years.<br />
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I love to bake scones and do so fairly regularly as they are a favourite of my dad's. I always use the same Delia Smith recipe and when I have veered off this course to try other recipes, I have always come up a cropper. But this video just looked so amazing that I decided it was worth trying. I've decided even an idiot could make these, they really are that simple.<br />
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As with traditional scone recipes it's the dough you need to be careful with. Really do ensure you don't overwork it.<br />
<br />
So my thoughts on these scones. Well you can't taste the lemonade, maybe a teeny tiny hint but not as much as you would anticipate with it being one of the key ingredients. To me they rose majestically and were cooked through, but they aren't as sweet as I am used to. When you add jam and cream then that's not an issue but if you just have them with butter, you can tell they are missing the sweetness. Which is random as there's again all that lemonade in them. I think I will try this recipe again with a bit of caster sugar added too, so watch this space. Or keep the recipe as is and make them savoury scones by adding cheese and bacon etc.<br />
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However I do think this will overtake my Delia recipe I have clung on to for 20 years to become my go to method of making them.<br />
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Have a go and let me know your thoughts!<br />
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<b><u>Ingredients:</u></b><br />
4 cups self raising flour<br />
300ml double cream<br />
300ml lemonade.<br />
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Put the flour in a large bowl and add the cream. Pour in the lemonade and watch it fizz. Using a metal knife gently combine the ingredients together then turn out on a floured surface and bring together. Do not overwork the dough, and flatten out either by hand or with a rolling pin (I used hand) to about 2cm thickness. Cut out rounds of the size you want and then bake on trays in an oven at 180c for around 12-15 minutes until golden on top and there's a hollow sound when you tap the bottoms. Cool on a wire rack and demolish.<br />
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This recipe makes around 12-20 scones depending on your cutter size.<br />
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These do need to be eaten preferably the same day. If they last that long!Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-86035325154534182842015-12-12T10:56:00.002-08:002015-12-12T10:56:24.655-08:00Chocolate ginger fridge cakeA few months back I bought some crystallised stem ginger but still hadn't got around to using it yet. I saw it again in my baking drawer last week and noticed that it will soon go out of date. Ginger is a lovely warming spice this time of year so to use it in a bake in December is perfect. I came across this recipe from Good Food and I love fridge cake anyway, who doesn't?! But the addition of stem ginger plus the swap to ginger biscuits makes it totally different, but in a good way. A better way in my opinion.<br />
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Be warned though that if you don't like ginger biscuits or stem ginger then this definitely isn't for you. But as I love them both then this recipe is definitely in my top 10 favourite bakes. It may even be in my top 5!<br />
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Easy as pie to make, as are all fridge cakes, you can put this together quickly in the morning to serve up for tea time.<br />
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The ginger nut biscuits do take some effort to crush up, they're one of the hardest biscuits, so I recommend using a food processor and use the pulse button. You don't want fine crumbs, you definitely need some good chunky bits remaining.<br />
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<b><u>Ingredients</u></b><br />
300g ginger nut biscuits<br />
300g dark chocolate<br />
100g butter<br />
100g golden syrup<br />
140g crystallised stem ginger<br />
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Begin by lining an 8"x 8" baking tin with baking paper and get on with crushing the biscuits either by hand or in the food processor with the pulse button. Put into a large bowl. Chop up the stem ginger and add to the biscuits reserving some to put on the top of the finished fridge cake.<br />
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Put the chocolate, butter and golden syrup in a bowl set over a pan of gently simmering water and stir occasionally until the butter has melted and the mixture is smooth and glossy. Pour it over the biscuit and ginger pieces and mix together well with a wooden spoon.<br />
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Tip into the tin and flatten out the mixture to the edges. Top with the remaining stem ginger and pop into the fridge to set (at least 2 hours) then cut into pieces. How small or big they are depends on you!<br />
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<br />Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-49678318810225155642015-12-09T06:09:00.001-08:002015-12-09T06:13:22.842-08:00Mincemeat & White Choc Traybake<div dir="ltr">
This recipe is perfect if you like the flavours of mincemeat but can't quite eat a full mince pie. This is much more subtle in taste than a mince pie but is still very festively apt at this time of year.</div>
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The recipe is by this year's GBBO winner Nadiya and I was surprised to see it's made with plain flour and no rising agents. But I stuck with it. It does produce a slightly denser cake but with the mincemeat I think it worked well being a bit denser than I'm used to.</div>
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Give it a go and see what you think. I think this will feature next Christmas too for sure!</div>
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<b>Ingredients</b><br />
225g soft brown sugar<br />
225g unsalted butter<br />
4 eggs<br />
200g mincemeat <br />
Zest of one large orange<br />
2 tsp cinnamon powder<br />
2 tsp nutmeg powder<br />
200g plain flour<br />
100g white chocolate<br />
100g double cream</div>
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Preheat the oven to 190/170c fan. Line and grease an 8" x 8" tin or a tin around this size you can find.</div>
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Cream the butter and sugar for 5 minutes until the mixture is light and fluffy. Add the eggs one by one until well incorporated. Add the mincemeat and orange zest and mix well.</div>
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Sift the flour, cinnamon and nutmeg and add to the wet mixture. Mix well with a wooden spoon until combined. Spoon into the tin and smooth out to level the top off.</div>
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Bake for 25 minutes or until the skewer comes out clean. While its cooling get on with the ganache.</div>
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Break the chocolate into a bowl. Boil the cream, add to the bowl of chocolate and stir until everything is well combined and the mixture is glossy. It will thicken on cooling then spread on top of the cooled cake.</div>
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Cut into slices and serve </div>
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Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-66696334283212092022015-12-03T04:18:00.001-08:002015-12-03T06:47:19.671-08:00Christmas popcorn<div dir="ltr">
Time to bake for my son's school Christmas fair and I've mulled over so many different ideas but while wrapping Christmas presents yesterday, I was watching Jamie Oliver and he was making Christmas popcorn. What a fab idea I decided. </div>
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I've not used anything like Jamie's recipe, which I'm sure is amazing and I've pinned to do another day, but I thought I'd have a go at my own recipe combining all my favourite Christmas spices.<br />
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I decided to use golden caster sugar as its a bit more caramelly than caster and dark brown sugar would be too much here. I also decided it would be fun to mix the popcorn up with Christmas edible sprinkles. You could choose whatever you wanted. And you don't need to stop there! You could add anything else in. Maybe so chocolate chips, dried cranberries or even some salty pretzel bits. The possibilities are endless.</div>
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I decided that it would look nice for the fair if I wrapped them up in sweet cone bags. I unfortunately don't have any nice ribbon in, but you could get some lovely Christmas ribbon and tie them up to give away as presents. This is one present I'd very much like to receive!<br />
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I made enough for 12 bags, so just half or quarter this quantity if you want to make it as a Christmas snack to munch on while you watch your favourite Christmas film.<br />
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<b>Ingredients:</b><br />
300g corn kernels<br />
200g golden caster sugar<br />
2 tsp mixed spice <br />
1/2 tsp grated nutmeg<br />
1/2 tsp cinnamon <br />
1/4 tsp ground ginger <br />
Edible sprinkles<br />
Oil<br />
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First you need to prepare the sugar mix. Measure out the sugar and add the spices and mix together. <br />
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<div dir="ltr">
I make the popcorn in two batches: Get a large pan with a lid and add a tablespoon of oil. Put on a high heat and add 150g corn kernels. Shake in the oil then leave a few minutes until it starts to pop. Be patient, it will happen. Shake the pan every 20 seconds or so to ensure as many kernels pop as possible but don't leave on the heat too long or you'll burn the popped kernels. Just listen until the pops become less frequent. Be careful taking the lid off and then pour over half the sugar mix. Shake the pan, it's a great workout, so all the popcorn becomes coated then tip into a large bowl. The sugar will melt and caramelise around some of the popcorn.<br />
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Repeat the above step to cook the second batch of popcorn kernels.<br />
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Add the sprinkles or extras of your choice then either bag up or eat straight away. Some of the sugar and sprinkles will settle at the bottom of the bowl so share that out between the bags before you tie them up.<br />
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Christmas popcorn. I don't think it actually gets any better!</div>
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Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-75358985239088598882015-10-07T02:15:00.004-07:002015-10-07T02:17:53.785-07:00Cherry Bakewell Cupcakes<div class="separator" style="clear: both; text-align: center;">
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A while back I bought some of those amazing looking cupcake wrappers like you get round the muffins in Costa. And when I saw these cupcakes, I just knew that I had to use my wrappers on them. After all my Macmillan Coffee morning is a special occasion so let's make things look a bit fancier hey?!<br />
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I absolutely love the flavours of Bakewell tart, and living in Sheffield, it's hard for me not to be lured by the Original Bakewell Pudding Shop in Bakewell to devour one of their many delicious tarts. The original tart varies quite substantially to the good old Mr Kipling we all know and love, but both have those almondy flavours with jam. Yum!<br />
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I was also lucky enough to be given a bag of different flavoured pastes by a friend, one of which was almond. I've never used these before but they were amazing and I highly recommend them.<br />
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So here's all the flavours of the original tart and shop bought tart but in cupcake form. What could be better? Not a lot actually.<br />
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Now, I could have made my own cherry jam and under other circumstances I would have done. However, when I had 11 other cakes to make that day, the thought of adding one more homemade ingredient to the list sent me into a spiral of doom. So shop bought it is. If you want to be fancy and make your own, please do go ahead! Next time I promise I will.<br />
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So in essence what we have here is almond flavoured sponge filled with cherry jam and topped with a white chocolate almond flavoured buttercream topped with a cherry. If you can get hold of these cupcake wrappers, they definitely add a bit of wow factor to the end result. If not then plain old muffin cases will do absolutely fine.<br />
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Ingredients:<br />
8oz stork<br />
8oz caster sugar<br />
8oz self raising flour<br />
4 eggs<br />
6-12 drops of almond extract/paste<br />
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Cherry jam<br />
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250g softened unsalted butter<br />
400g icing sugar<br />
6-12 drops of almond extract/paste<br />
70g melted white chocolate<br />
Glace cherries<br />
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Preheat the oven to 190/170c fan and pop your muffin cases into a 12 hole muffin tin. Cream together the butter and sugar, then add the eggs, flour and almond extract. Carefully spoon into the cases making sure you don't drip any down the sides and bake for 20 minutes until golden and risen and cake tester comes out clean.<br />
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Once cooled core out the middle of each cupcake and fill with a large teaspoon full of cherry jam.<br />
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Next make your buttercream by beating together the softened butter and icing sugar and beat for around 5 minutes until lighter in colour. Beat in the melted chocolate and almond extract to taste.<br />
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Take a piping bag and the nozzle of your choice and swirl the buttercream over the tops of the cupcakes. Top with a cherry<br />
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<br />Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-45398694154717339112015-09-30T07:53:00.000-07:002015-09-30T11:22:31.963-07:00Mojito CakeSecond up in my Macmillan Coffee morning recipe posts is Mojito Cake<br>
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Yes there's rum</div>
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Yes there's mint</div>
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Yes there's sugar</div>
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Yes there's limes</div>
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It really is a Mojito Cake!</div>
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Ingredients:</div>
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150g light muscovado sugar</div>
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2 limes zested and juiced</div>
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50ml white rum</div>
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medium bunch of mint, chopped</div>
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6 eggs</div>
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260g golden caster sugar</div>
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115g melted butter cooled to room temperature</div>
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260g plain flour</div>
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400g icing sugar</div>
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200g butter</div>
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2 limes zested and juiced</div>
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1 lime for decoration </div>
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Make the syrup first so it has time to infuse all the lovely mint. Put the sugar, 40ml of water, lime juice and white rum into a small saucepan. Bring to a simmer so the sugar dissolves then boil for 1 minute. Take off the heat and add the lime zest and mint leaves. Allow the syrup to cool and leave on the side until you need it.</div>
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Preheat the oven to 200/180c fan and grease 2 x 20cm sandwich tins. Line the bases with baking paper. In a large bowl over a pan of simmering water, beat the eggs with the sugar with an electric hand whisk. Make sure the bottom of the bowl isn't touching the water. Beat for 10 minutes or until the mixture is thick and has tripled in volume.</div>
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Add the melted butter down the side of the bowl and fold in with a spatula taking care not to knock the air out of the eggs and sugar you have just whisked together. Add the flour in three goes, sifting in after each addition and fold in gently. Pour into your greased sandwich tins and bake for 15 minutes until browning on top and a cake tester comes out clean. Leave to cool in the tins.</div>
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Next make the frosting by mixing together the icing sugar and butter for a good 5 minutes until the mixture lightens in colour. Add in the lime juice and zest.</div>
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Now strain your sugar syrup to remove the mint leaves.</div>
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Take a pastry brush and brush the sugar syrup over the tops of the cooled sponges and repeat every few minutes as the sponges soak up the syrup. Continue until you have about a tablespoon of syrup left.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00WfK9gv9guKRvgQw229OM3223ixGfdQrfCp7d0xXebfeFi3nJqo1udXJbDrXlRSkWj10Dl4zdWPCwAc_TsrD8MFNq_JYQp6S9AWax8mD6ybzyqfcdjc_VoKJN7Vq6PsfnhroRk7n50yx/s640/blogger-image--1143053584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00WfK9gv9guKRvgQw229OM3223ixGfdQrfCp7d0xXebfeFi3nJqo1udXJbDrXlRSkWj10Dl4zdWPCwAc_TsrD8MFNq_JYQp6S9AWax8mD6ybzyqfcdjc_VoKJN7Vq6PsfnhroRk7n50yx/s640/blogger-image--1143053584.jpg"></a></div><br></div>
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Then assemble your cake. Place one sponge on your serving platter/plate/cakeboard and cover with about 1/4 to a 1/3rd of the frosting. Place the second sponge on top then cover with the rest of the frosting smoothing it down the sides as well. Slice the remaining lime into rounds and decorate the top of the cake with them finishing with the final tablespoon of syrup.</div>
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As you can see I omitted the lime on the top of my cake but it makes no difference if you add it or not, it just looks nicer with. </div>
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Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-57448782296031625642015-09-28T02:05:00.001-07:002015-09-28T02:05:24.985-07:00Jaffa cakesIs it a cake?<div><br></div><div>Is it a biscuit?</div><div><br></div><div>It's a biscuit! End of. Surely if it was a cake then supermarkets would sell them with the cakes and not the biscuits? See, I told you.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqyHD1hf1C8RpJgExy9vIbaP3R5Y1-xhbXRQldYU_sUjiH_XZyg40_5yLAqdyQmhfUMf5wUCiw1VoS31r7xDy1U7DzDl0CcHCqBYsLbDdjndTjr6GJcUdKgfR_Cldkqz9og2ZLruJc6-o/s640/blogger-image--385039260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqyHD1hf1C8RpJgExy9vIbaP3R5Y1-xhbXRQldYU_sUjiH_XZyg40_5yLAqdyQmhfUMf5wUCiw1VoS31r7xDy1U7DzDl0CcHCqBYsLbDdjndTjr6GJcUdKgfR_Cldkqz9og2ZLruJc6-o/s640/blogger-image--385039260.jpg"></a></div></div><div><br></div><div>But I've also discovered that Jaffa Cakes are like marmite; you either love them or hate them.</div><div><br></div><div>I'm in the love category. I could eat a whole box. So when I came across Simon Rimmer's recipe for them I just had to have a go. And boy am I impressed. These are so much fun to make, I will absolutely be making these again for sure and I'd say they're not actually too difficult to make. </div><div><br></div><div>The "biscuit" base is essentially cake (I maintain they're still a biscuit) topped with jelly topped with chocolate. Easy!</div><div><br></div><div>And very very delicious. I'm only sad that I only got to eat one. This recipe makes 12 but I had lots of jelly left as I didn't pour into a small enough dish so I could probably have made double if I'd made double the cake batter. Oh well</div><div><br></div><div>Ingredients:</div><div>2 eggs</div><div>50g caster sugar </div><div>50g plain flour</div><div>135g pack orange jelly (cubes)</div><div>1 tbsp marmalade </div><div>125ml boiling water </div><div>175g dark chocolate </div><div><br></div><div>Start by making the jelly to give it time to set. In a jug, melt down the jelly cubes with the hot water and marmalade. Pour into a large dish and leave to set for a few hours or overnight. Choose a dish so the jelly is about 1cm thick.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-1fpvAjwFZ5HrfXDUu2Atrgq4aAUzr4XpAXevsLtph8MvzsgvLbcX_XPjV_A-x_JmkgH3RYaCd1WE1Njjzq9N1NztE-sR6CZt7d7VW040qS4sCi021-dhZjJCQqEx0s4pMPa26NiJ4fq/s640/blogger-image--284384818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-1fpvAjwFZ5HrfXDUu2Atrgq4aAUzr4XpAXevsLtph8MvzsgvLbcX_XPjV_A-x_JmkgH3RYaCd1WE1Njjzq9N1NztE-sR6CZt7d7VW040qS4sCi021-dhZjJCQqEx0s4pMPa26NiJ4fq/s640/blogger-image--284384818.jpg"></a></div></div><div><br></div><div>When the jelly is set, preheat the oven to 180/160c fan and grease a 12 hole muffin tin. </div><div><br></div><div>Bring a little water to the boil in a pan and let it simmer slowly while you add the eggs and sugar to a bowl suspended over the water. Don't let the bowl touch the water. Whisk the eggs with an electric whisk for a few minutes until pale in colour and very airy. Add the flour until combined and a batter is formed. Pour into the muffin tin and bake for 8-10 minutes until pale golden brown and cooked through. Leave to cool then remove from the tin gently with a knife. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrJFzKYOhF7QY4AgmYDvCbWkiuUPgofUIg54rsDptfkc1HXxR6PiFx4Jj31J6Yz5_xLfymqJSEza9FkLJ24cpGfS4Bv1RuP4EBqg2ncNDuuvO_SmLVgxXOS_m_G0BGZqgopVmXhsLDYuf/s640/blogger-image--494511419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrJFzKYOhF7QY4AgmYDvCbWkiuUPgofUIg54rsDptfkc1HXxR6PiFx4Jj31J6Yz5_xLfymqJSEza9FkLJ24cpGfS4Bv1RuP4EBqg2ncNDuuvO_SmLVgxXOS_m_G0BGZqgopVmXhsLDYuf/s640/blogger-image--494511419.jpg"></a></div></div><div><br></div><div>Using a round cutter smaller than the sponges, cut out pieces of jelly and sit on top.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lXyIj6D_XhTrm8P5JLhJ8kL5HZOJ4_ONF7YnYpc1e0kclk6oXsl4GGOrVtmLMTVPV9yV_cGpdJy0lHLAHXhQNrHTvoRpbPoZPWpWh72kztFUVL7lPTGK3hDU50m-cDTp4IH2OBKUNbYP/s640/blogger-image--1442227897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lXyIj6D_XhTrm8P5JLhJ8kL5HZOJ4_ONF7YnYpc1e0kclk6oXsl4GGOrVtmLMTVPV9yV_cGpdJy0lHLAHXhQNrHTvoRpbPoZPWpWh72kztFUVL7lPTGK3hDU50m-cDTp4IH2OBKUNbYP/s640/blogger-image--1442227897.jpg"></a></div></div><div><br></div><div>Melt the chocolate and pour on top carefully spreading it over the jelly onto the sponge but not too much so that it drops off. It's easier than it sounds. </div><div><br></div><div>Leave to set then eat!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVni2jPe2J8hmkUzSdzwXZg2lubrxzRrHE0krVeLV6wa3NNFVmECWLMuGOLvTcjx8lKqR026sYfFmF8X61satwr_OMkcSJXBmCkl-a3sEGDgF8M5IQAQAUjqtCo_wXWgA3v90SArYUEA-/s640/blogger-image--482348242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVni2jPe2J8hmkUzSdzwXZg2lubrxzRrHE0krVeLV6wa3NNFVmECWLMuGOLvTcjx8lKqR026sYfFmF8X61satwr_OMkcSJXBmCkl-a3sEGDgF8M5IQAQAUjqtCo_wXWgA3v90SArYUEA-/s640/blogger-image--482348242.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGA1IUrE3GfjyJ6iDAR6Pw4GXLLytJd6uzK_WKJPrFnL8hIWYH3neSdE-XWZogBrgbAenB5yJObD77I-dzY7NTDyNLdCLUN8ag8dJ8NU1nFKSfp48q02Flkl9febvnqwD1X8DPIFDv4jDH/s640/blogger-image--1209255090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGA1IUrE3GfjyJ6iDAR6Pw4GXLLytJd6uzK_WKJPrFnL8hIWYH3neSdE-XWZogBrgbAenB5yJObD77I-dzY7NTDyNLdCLUN8ag8dJ8NU1nFKSfp48q02Flkl9febvnqwD1X8DPIFDv4jDH/s640/blogger-image--1209255090.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-88184783204775914332015-08-27T10:31:00.001-07:002015-08-27T10:36:16.252-07:00Chocolate Triumph CakeI call it Triumph because it's a glorious incarnation of all that is chocolate. Chocolate sponge and chocolate frosting all surrounded with chocolate biscuits and sweets.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-6pC9PVBV_10BTBxc73GePmOz0yagFstgbZiJuxmbEubIcrQBUTszldoOu1f0tclwT4-DOiXRTfR2v2MoQTO3BLHiHYkFo6D4fquSaV08uB2ASI5VfAv__Sr7NB-B7rzM8ydXNITkdMK/s640/blogger-image--1595229331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-6pC9PVBV_10BTBxc73GePmOz0yagFstgbZiJuxmbEubIcrQBUTszldoOu1f0tclwT4-DOiXRTfR2v2MoQTO3BLHiHYkFo6D4fquSaV08uB2ASI5VfAv__Sr7NB-B7rzM8ydXNITkdMK/s640/blogger-image--1595229331.jpg"></a></div><div><br></div><div>I did a similar cake a couple of years ago for my Mum's birthday. That was just chocolate fingers and smarties. And I love decorating cakes with kitkats round the edges. I've seen this super chocolate version a few times and just had to have a go. It's super easy and I think it looks great!</div><div><br></div><div>I'm not writing a recipe, so just take your favourite 8" chocolate sponge recipe and add the following:</div><div>1 tub of chocolate frosting</div><div>3 packets of chocolate fingers</div><div>1 chocolate bar (that you can snap pieces off)*</div><div>6 packets of chocolates of your choice</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1ZafuGJRIzje7qpe5K5cEx4nBrLP_HE999ULKPI3gxELKfGpAj13ose_No9nnl4Z-Xr5J0lwxjVIIWl_20UtiQrdhG9Fye8PnU0Y_yin3ojKt2Tc2YjW1nq8K-sPEamq7_qMAtZxlozD/s640/blogger-image--452434508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1ZafuGJRIzje7qpe5K5cEx4nBrLP_HE999ULKPI3gxELKfGpAj13ose_No9nnl4Z-Xr5J0lwxjVIIWl_20UtiQrdhG9Fye8PnU0Y_yin3ojKt2Tc2YjW1nq8K-sPEamq7_qMAtZxlozD/s640/blogger-image--452434508.jpg"></a></div><br></div><div><br></div><div>See, I didn't even make the frosting. Shhhhh it's a secret but I'm a big fan of this icing. Tell anyone I cheat from time to time and I'll hunt you down!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77Yjs5eLbCifUubrVMYhoKOcmZWCXDkI2r_-QaIxai8kU7N5RcmZa0UTRcqU7sLpcjZeuphsLQzoZu_aVkxGwuRa4Hc-DNaTAzTf7MYXk6mE49431ZGhQRICud1ccOmLZgfKYp8enNSVb/s640/blogger-image--1332124711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77Yjs5eLbCifUubrVMYhoKOcmZWCXDkI2r_-QaIxai8kU7N5RcmZa0UTRcqU7sLpcjZeuphsLQzoZu_aVkxGwuRa4Hc-DNaTAzTf7MYXk6mE49431ZGhQRICud1ccOmLZgfKYp8enNSVb/s640/blogger-image--1332124711.jpg"></a></div><br></div><div>So take your cooled cakes and fill and cover with icing. Then pop the chocolate fingers all around the cake so they stick to the frosting. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupzcaaKyOsvm0XpWG_XEDvFZDEiQjbgJ1OZOQB4TEu5As87R5e-0N27WXIPB14nGHs5J7gBYaSDHvrsEZk6ULIgN8PsLiuNSIZ3O2cA_ZB6lH9w5C3UB1lfOHBOTddv7FLbjJ7q2LluIK/s640/blogger-image--1622318111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupzcaaKyOsvm0XpWG_XEDvFZDEiQjbgJ1OZOQB4TEu5As87R5e-0N27WXIPB14nGHs5J7gBYaSDHvrsEZk6ULIgN8PsLiuNSIZ3O2cA_ZB6lH9w5C3UB1lfOHBOTddv7FLbjJ7q2LluIK/s640/blogger-image--1622318111.jpg"></a></div><br></div><div><br></div><div>You'll need 6 chocolate fingers for the top of the cake so don't eat what's left just yet! Put these on top at 12pm, 2, 4, 6, 8 and 10.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxeKj65BdwAaUr_5m3wrSMk40a1doX_pKOS9O5rY0_HyDgX7uknSxwI4VW783knuRuuMmY_HqlDVKsdD3YH-0iMQpaIR0_f7YaGpzx4cGVba1HERoPk1GRO_Xqr-Dwq52ASwJTU67TOUh/s640/blogger-image-1450019428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxeKj65BdwAaUr_5m3wrSMk40a1doX_pKOS9O5rY0_HyDgX7uknSxwI4VW783knuRuuMmY_HqlDVKsdD3YH-0iMQpaIR0_f7YaGpzx4cGVba1HERoPk1GRO_Xqr-Dwq52ASwJTU67TOUh/s640/blogger-image-1450019428.jpg"></a></div><br></div><div><br></div><div>You'll have a gap in the middle which you need to fill with some larger chocolates. *You can use a bar (like Dairy Milk) which you can snap pieces from but I used two mini Cadbury caramels. You could use ferrero rocher, mini Cadbury creme eggs, chocolate orange pieces......</div><div><br></div><div>Then fill in each sixth with your chosen chocolates. I used giant buttons, maltesers, peanut M&Ms, minstrels, white buttons and smarties. I lined mine in a symmetrical pattern but you don't need to, I just thought it looked nicer.</div><div><br></div><div>If you have some ribbon, secure this around the chocolate fingers for extra support to keep them attached to the cake.</div><div><br></div><div>Savour the heady smell of all that lush chocolate </div></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNlAUXBCp7aK-9xZNgrR8_raa_l99Wkm_8EYcnamguRuo6dWFBKdL4AQGG8Cse3NVBPNp-g3gNw3guU-woA13L0TmfFubcACltiFRk8AeCry9MCfaFgzkl_11K5mWahlcXh4bwbYRs_JE/s640/blogger-image--442718715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNlAUXBCp7aK-9xZNgrR8_raa_l99Wkm_8EYcnamguRuo6dWFBKdL4AQGG8Cse3NVBPNp-g3gNw3guU-woA13L0TmfFubcACltiFRk8AeCry9MCfaFgzkl_11K5mWahlcXh4bwbYRs_JE/s640/blogger-image--442718715.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoCMCmLulyP2JIlrdQGlZwYKmdypWRWaxQn22PJ-9usbb1UIc6pLlmX1K3q7bgaUcbzUIVpRcvW7t7Wh1JTRB2fhkyJnbAcH8pnsmBrktBqy4u2xsX_f5fouNJ4tUQb86iKlTAKXfmCj1/s640/blogger-image-178056951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoCMCmLulyP2JIlrdQGlZwYKmdypWRWaxQn22PJ-9usbb1UIc6pLlmX1K3q7bgaUcbzUIVpRcvW7t7Wh1JTRB2fhkyJnbAcH8pnsmBrktBqy4u2xsX_f5fouNJ4tUQb86iKlTAKXfmCj1/s640/blogger-image-178056951.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-42044405070082598242015-07-05T05:15:00.001-07:002015-07-05T05:17:30.179-07:00Ice cream cupcakesThese are just too cute. They look like real ice cream cones but in my opinion these are much better. I do like ice cream though I don't eat it often. I much prefer cupcakes!<div><br></div><div>You need to buy the ice cream cups rather than cones so be careful which pack you pick up in the supermarket! You could make any flavour cake recipe and I put a twist in mine by scooping out some of the centre and filling with raspberry jam. And don't forget the flakes!</div><div><br></div><div><b>Ingredients:</b></div><div>125g caster sugar</div><div>125g butter/margarine </div><div>125g self raising flour</div><div>2 eggs</div><div>3 tbsp jam</div><div>Buttercream</div><div>6 flakes cut in half (from the packs you get for ice cream if not then 3 normal flakes </div><div>Sprinkles</div><div><br></div><div>Preheat the oven to 190/170 fan and fill a muffin tin with<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> ice cream cups so they stand up. Cream the butter and sugar together. Mix in the eggs and flour and fill each of the cones about 2/3rds full.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5bUlQrlkxDT4ZRT4bdNgbUq0qQcVP4lpB3yvV6vIKsy5T2kWXCNZbe1pimeiT82CH7AoYriuwR4gmZ7TvRm2wE7E1qiTjv9_Lh42MRvcgjTlZ9EjSEqU_6v1aWrCJATBnm4yx4e3Yy11/s640/blogger-image--972281677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5bUlQrlkxDT4ZRT4bdNgbUq0qQcVP4lpB3yvV6vIKsy5T2kWXCNZbe1pimeiT82CH7AoYriuwR4gmZ7TvRm2wE7E1qiTjv9_Lh42MRvcgjTlZ9EjSEqU_6v1aWrCJATBnm4yx4e3Yy11/s640/blogger-image--972281677.jpg"></a></div></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Bake for 20-25 minutes until a cake tester comes out clean. Prick the bottoms with a skewer a few times to let some of the steam out to avoid the cup going soggy inside and leave to cool on a wire rack. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguI-0YMwaJPpNuXjY5Y7EXZ8jcBd84gQsfkDKqQJv5syUe-0_-QJD2biuK7n_TMqoFsfZmK8dXxbBxFwe2ueKFz5rb1vvd-T6KB-SxBhNOHjkH7Fpa5lsFplty1tjOrunnXx2BvE8sTG0/s640/blogger-image--1881452857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhguI-0YMwaJPpNuXjY5Y7EXZ8jcBd84gQsfkDKqQJv5syUe-0_-QJD2biuK7n_TMqoFsfZmK8dXxbBxFwe2ueKFz5rb1vvd-T6KB-SxBhNOHjkH7Fpa5lsFplty1tjOrunnXx2BvE8sTG0/s640/blogger-image--1881452857.jpg"></a></div></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Remove some of the centre of each cup and fill with raspberry jam. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgga12QZwm4lHLKTe5lqnnp3Vg1zaRjAATQmBNxzYKIOYuh3F4nSaBpVpHaHg44FZ-oesDa3iJHNUNx1gIoAEvAUKqvLzjKhP0f5FChn8-OvrkgqM-fHIlMsAuoxGfaOoE5B9gNslfX4QmI/s640/blogger-image-575926063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgga12QZwm4lHLKTe5lqnnp3Vg1zaRjAATQmBNxzYKIOYuh3F4nSaBpVpHaHg44FZ-oesDa3iJHNUNx1gIoAEvAUKqvLzjKhP0f5FChn8-OvrkgqM-fHIlMsAuoxGfaOoE5B9gNslfX4QmI/s640/blogger-image-575926063.jpg"></a></div></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">had some buttercream left over already but a quantity of 250g butter and 500g icing sugar will be more than enough. Pipe with a star nozzle in swirls onto each cone and top with a flake and sprinkles </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCacJx1_dH_3-SkMLa-VPjlaASwZzFFe3IIR-Vyj2JT_hWUp74ob5nfYI8H9FTaGlXyhn33mDWWJJQfzLVp5rW-uZN3yHxx9qx4RTy1Q7XsvcowV7VGImkv6ojRXrT3ZhUJTLSg1XzW_C/s640/blogger-image--1030817610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieCacJx1_dH_3-SkMLa-VPjlaASwZzFFe3IIR-Vyj2JT_hWUp74ob5nfYI8H9FTaGlXyhn33mDWWJJQfzLVp5rW-uZN3yHxx9qx4RTy1Q7XsvcowV7VGImkv6ojRXrT3ZhUJTLSg1XzW_C/s640/blogger-image--1030817610.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFg0DAMj_5DqpHXa5ewKhla2wTwtfkP2xaXzo_CKvRZmSdYHV1zR-xRRqyYmA-1gyKdyto2QKkKkz0HJMJgDiaVYOF5hNN6DwO_HziLuTPFR0_i7OUMqesmTJY5zGF7vNtKkxLscKuSL_d/s640/blogger-image-1194016787.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFg0DAMj_5DqpHXa5ewKhla2wTwtfkP2xaXzo_CKvRZmSdYHV1zR-xRRqyYmA-1gyKdyto2QKkKkz0HJMJgDiaVYOF5hNN6DwO_HziLuTPFR0_i7OUMqesmTJY5zGF7vNtKkxLscKuSL_d/s640/blogger-image-1194016787.jpg"></a></div><br></span></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-5291322887127988162015-07-02T10:34:00.001-07:002015-07-02T10:34:08.094-07:00Sweetie traybakeIt's my son's school BBQ tomorrow and they need cake! I've seen a few of these around and have loads of spare sweets (yeah I know!) so decided to kill two birds with one stone.<div><br></div><div>This is an orange coloured and flavoured sponge slathered in white chocolate and topped with sweets. You can use any sweets you like of course. Super simple, super quick and what child is going to say no to a slice?!</div><div><br></div><div><b>Ingredients:</b></div><div>8oz caster sugar </div><div>8oz butter/margarine </div><div>8oz self raising flour</div><div>4 eggs</div><div>Orange food colouring</div><div>Orange flavouring</div><div>200g white chocolate </div><div>Lots of sweets</div><div><br></div><div>Preheat the oven to 190/170 fan and line a 9x9 baking tin with grease proof paper.</div><div><br></div><div>Beat together the sugar and butter until light and fluffy then add half the flour and two eggs. Beat in then add the rest of the flour and the remaining two eggs along with the food colouring and flavouring (I added 1tbsp as mine is quite weak).</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yXGBzppxURBHbZUdpD5COfkyAblAujwQjPGeE-4Qy27xvRk6K5jOzakFiXrsYwvrMmuSHfVOg8d562JTK1fhvwGzJMbvjQWtTF0ZH7kZFXcp-JmM_IMYgEO0bPJrSg2AfcfMgoKSlnw4/s640/blogger-image-1672016338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yXGBzppxURBHbZUdpD5COfkyAblAujwQjPGeE-4Qy27xvRk6K5jOzakFiXrsYwvrMmuSHfVOg8d562JTK1fhvwGzJMbvjQWtTF0ZH7kZFXcp-JmM_IMYgEO0bPJrSg2AfcfMgoKSlnw4/s640/blogger-image-1672016338.jpg"></a></div></div><div><br></div><div>Pour into the tin and bake for 25 minutes or until an inserted skewer comes out clean. </div><div><br></div><div>Leave to cool then melt the chocolate. I melt mine in the microwave on half power and check every 30 seconds (this only took 60 to melt as it's very hot today). Pour over the cooled cake, leave a couple of minutes then adorn with the sweetie selection of your choice.</div><div><br></div><div>This cake has to put a smile on your face!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqkczKtiK_CLDRFwOM46WhDEZbCll5JhVTNU3qSfIzQPua35jgbfTE-a4AIVY5fiwVreEj5zxzNxQoPdmTlW75XGY5huY_zzngB1xPnBI6jGj-_L8tNrGtsHFU6rz2ullH_Lg1TEiVQi-/s640/blogger-image-2089430872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmqkczKtiK_CLDRFwOM46WhDEZbCll5JhVTNU3qSfIzQPua35jgbfTE-a4AIVY5fiwVreEj5zxzNxQoPdmTlW75XGY5huY_zzngB1xPnBI6jGj-_L8tNrGtsHFU6rz2ullH_Lg1TEiVQi-/s640/blogger-image-2089430872.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEios9WWpAif9oCppa1UFCTaKMCBwGidOdPiNKbPYhNs7lp04eJNzNXsziq0_2K8YrK9O_itgCpNiR_LzapJTXj_o5eW6rjaNx5EzrKlcvYH-gfNdkPtM4JeaP4gHXfleu_yUq5tSN4YakF3/s640/blogger-image-2145814256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEios9WWpAif9oCppa1UFCTaKMCBwGidOdPiNKbPYhNs7lp04eJNzNXsziq0_2K8YrK9O_itgCpNiR_LzapJTXj_o5eW6rjaNx5EzrKlcvYH-gfNdkPtM4JeaP4gHXfleu_yUq5tSN4YakF3/s640/blogger-image-2145814256.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FYXfdj5o0WWWNWJ6qdlp2Bn-SFocyt1cqn7t8mOBcd8Lb5CG7wOJ_j2Xpef5RVqn5CJ51ObLWG_QxIP3kjUcq9vMu6oYzDKCgOQfC-yUmCQCkZO7IV7XHWvC1xMt2Eicki1hm3zPkHKy/s640/blogger-image-1845445978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FYXfdj5o0WWWNWJ6qdlp2Bn-SFocyt1cqn7t8mOBcd8Lb5CG7wOJ_j2Xpef5RVqn5CJ51ObLWG_QxIP3kjUcq9vMu6oYzDKCgOQfC-yUmCQCkZO7IV7XHWvC1xMt2Eicki1hm3zPkHKy/s640/blogger-image-1845445978.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-56119380203006160192015-07-01T02:44:00.001-07:002015-07-01T03:03:44.722-07:00Violet Cream CupcakesBoth my mum and I are huge fans of Rose and Violet creams. We usually buy each other a box for birthday and Christmas presents. Dark chocolate covering rose and violet flavoured centres. Yummy!<div><br></div><div>The supermarket we visit on holiday in Spain sells rose jam and violet jam (made in France). Two years ago I used the rose jam to make Turkish delight cupcakes. In May I bought a jar of violet jam this time with a view to using it to make a cake for my mum's birthday. I decided not to make a cake though as violet is a unique taste and not one everyone likes, so I decided to make cupcakes instead and I only made 6. I baked chocolate cupcakes using my devil's food recipe but flavoured it with violet flavouring (I bought it in Lakeland).</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-e1CUdvQ950qTaAt_BwVD-aVIvN582y35F1T2RkTtXeqCwEVVAIFqSlcZB9MOxPWscHWu39_3kkY96cO2skw70trNqKkcT-D-a_fp8-6bM0swv4mI3iEmdTsaAymgow7sBjajV-K0kE8l/s640/blogger-image-646933863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-e1CUdvQ950qTaAt_BwVD-aVIvN582y35F1T2RkTtXeqCwEVVAIFqSlcZB9MOxPWscHWu39_3kkY96cO2skw70trNqKkcT-D-a_fp8-6bM0swv4mI3iEmdTsaAymgow7sBjajV-K0kE8l/s640/blogger-image-646933863.jpg"></a></div><br></div><div><br></div><div>I filled the centres of the cupcakes with the violet jam then topped with plain buttercream coloured purple. I decided not to add any flavouring to the buttercream as there was enough violet flavour in the cupcake batter and jam. </div><div><br></div><div>If you really can't stand violets or can't get your hands on the jam, this recipe works perfectly for any jam you'd like in the centre of your cupcakes. You could even use marmalade and flavour your cake batter with orange essence. Lakeland sells loads of different flavourings you could use.</div><div><br></div><div>The recipe here makes 12 cupcakes </div><div><br></div><div><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="ingredient_amount" data-alternate-mes-amount=" ½" style="box-sizing: border-box;">50g </span><span class="ingredient_title" data-alternate-mes-ing_type="unsweetened cocoa" style="box-sizing: border-box;">cocoa powder </span></span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="ingredient_amount" data-alternate-mes-amount=" ½" style="box-sizing: border-box;">100g </span><span class="ingredient_title" data-alternate-mes-ing_type="dark brown sugar" style="box-sizing: border-box;">dark brown muscovado sugar</span></span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="ingredient_amount" data-alternate-mes-amount="1" style="box-sizing: border-box;">250 </span><span class="ingredient_type" data-alternate-mes-type="cup" style="box-sizing: border-box;">ml </span>boiling <span class="ingredient_title" data-alternate-mes-ing_type="water" style="box-sizing: border-box;">water</span></span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="ingredient_amount" data-alternate-mes-amount="9" style="box-sizing: border-box;">125g </span>soft <span class="ingredient_title" data-alternate-mes-ing_type="unsalted butter" style="box-sizing: border-box;">unsalted butter </span></span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="ingredient_amount" data-alternate-mes-amount=" ¾" style="box-sizing: border-box;">150g</span><span class="ingredient_type" data-alternate-mes-type="cup" style="box-sizing: border-box;"> </span><span class="ingredient_title" data-alternate-mes-ing_type="superfine sugar" style="box-sizing: border-box;">caster sugar</span></span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="ingredient_amount" data-alternate-mes-amount="1 ½" style="box-sizing: border-box;">225g </span><span class="ingredient_title" data-alternate-mes-ing_type="all-purpose flour" style="box-sizing: border-box;">plain flour</span></span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="ingredient_amount" data-alternate-mes-amount=" ½" style="box-sizing: border-box;">½ </span><span class="ingredient_type" data-alternate-mes-type="teaspoon" style="box-sizing: border-box;">teaspoon </span><span class="ingredient_title" data-alternate-mes-ing_type="baking powder" style="box-sizing: border-box;">baking powder</span></span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="ingredient_amount" data-alternate-mes-amount=" ½" style="box-sizing: border-box;">½ </span><span class="ingredient_type" data-alternate-mes-type="teaspoon" style="box-sizing: border-box;">teaspoon </span><span class="ingredient_title" data-alternate-mes-ing_type="baking soda" style="box-sizing: border-box;">bicarbonate of soda</span></span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="ingredient_amount" data-alternate-mes-amount="2" style="box-sizing: border-box;">2 </span><span class="ingredient_type" data-alternate-mes-type="large" style="box-sizing: border-box;">large </span><span class="ingredient_title" data-alternate-mes-ing_type="eggs" style="box-sizing: border-box;">eggs</span></span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto;">15-20 drops of violet flavouring </span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto;">--------</span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto;">250g very soft butter</span></li><li style="padding: 0px; margin: 0px 0px 0.25em; box-sizing: border-box;"><span style="-webkit-text-size-adjust: auto;">500g icing sugar</span></li><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat the oven to 170c fan.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Put the cocoa and dark muscovado sugar into a bowl and pour in the boiling water. Whisk to mix, then set aside. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cream the butter and caster sugar together, beating well until pale and fluffy then add the violet flavouring.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Measure the flour, baking powder and bicarb together in another bowl, and set aside for a moment. Add 1 egg to the creamed butter and sugar, followed by a scoopful of flour mixture, then the second egg. Keep mixing and incorporate the rest of the dried ingredients for the cupcakes, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">It's a runny batter so I used a spoon to fill the muffin cases until 3/4 full. Bake for 20 minutes until a cake tester comes out clean then leave to cool reading for filling and frosting.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh29o-Id3hZOc8eQxjnuvBx9BN1ZoHiwXh4yYMFLnZKZHLCQvGzk4mTEmjd5wPJd8SQMVoSpEeVYvbjEQq93DtZAEH_1KZOgI7gwDlitFTkleUznmu3DmERKHSaEDTjK24uw0HWv6iY1n/s640/blogger-image--304285988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh29o-Id3hZOc8eQxjnuvBx9BN1ZoHiwXh4yYMFLnZKZHLCQvGzk4mTEmjd5wPJd8SQMVoSpEeVYvbjEQq93DtZAEH_1KZOgI7gwDlitFTkleUznmu3DmERKHSaEDTjK24uw0HWv6iY1n/s640/blogger-image--304285988.jpg"></a></div></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">You can now make the buttercream. Beat together butter and icing sugar until combined then beat for a good 5 minutes until it lightens in colour. If it's too stiff add a splash of milk. Then mix in some purple colouring (I use gel colours)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMnvrv2ko5gYlnB6ltBVdM9cWmBPka8Qp1NXLx3TghO9KjEaFHaD5iOYn_GMDSsboesOZH7_PwYjG_P01X-FzEv8a_g_a71YCuVgmtKUHu6Lqwn6pexS_2Bjyoxtrc0H9T2w0R58CFnUc/s640/blogger-image-1241050789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMnvrv2ko5gYlnB6ltBVdM9cWmBPka8Qp1NXLx3TghO9KjEaFHaD5iOYn_GMDSsboesOZH7_PwYjG_P01X-FzEv8a_g_a71YCuVgmtKUHu6Lqwn6pexS_2Bjyoxtrc0H9T2w0R58CFnUc/s640/blogger-image-1241050789.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I have a cupcake corer (check me out!) so I used that to take the middles out of the cupcakes. If you don't have one just use a knife to cut the centres out. Fill each cupcake centre with the jam then pipe each one with buttercream.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Happy birthday Mum!!xx</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zP170qrolMbg43PjIS-JaN7zZ-k8q7BTIJWGv44vT7cKfcqfRfOfspK9Xx-erVJIqkeN8JF8WCWs4paUbYcLcV28I-oqP2gs8nXO4Hyp851lc4EUJKYqMDObyDRNZ2u1aD3jIBOFQOdj/s640/blogger-image-701789965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_zP170qrolMbg43PjIS-JaN7zZ-k8q7BTIJWGv44vT7cKfcqfRfOfspK9Xx-erVJIqkeN8JF8WCWs4paUbYcLcV28I-oqP2gs8nXO4Hyp851lc4EUJKYqMDObyDRNZ2u1aD3jIBOFQOdj/s640/blogger-image-701789965.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOkez-x6qbVwchkDjhrZkGoG82tF0pE0OXpFOXlok-QBb6v-EMShsc4wxOGHuq-ZdCJkaQAfn7NmxN8HjI8WbSszQMDo7wrD1nym6qpcpLxFLD2i-W6VxACjUcx6ImhmLYn-SLkGplXEq/s640/blogger-image--1961110531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOkez-x6qbVwchkDjhrZkGoG82tF0pE0OXpFOXlok-QBb6v-EMShsc4wxOGHuq-ZdCJkaQAfn7NmxN8HjI8WbSszQMDo7wrD1nym6qpcpLxFLD2i-W6VxACjUcx6ImhmLYn-SLkGplXEq/s640/blogger-image--1961110531.jpg"></a></div><br></span></div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; line-height: 20px;"><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixq6JLNWW-WTtB86oX6ZCuzV-Xldlk5U9P2XRGqbZpnCDJf0wd0N-rhgfy_DPQ8JxTp5FKNUJiZtltCwvqLLBCg9MXlOoFA7T5CQHcfT273dRrHBS3zU1zbCXIbtcbRyKQoYbw1RpuuXrA/s640/blogger-image--871029217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixq6JLNWW-WTtB86oX6ZCuzV-Xldlk5U9P2XRGqbZpnCDJf0wd0N-rhgfy_DPQ8JxTp5FKNUJiZtltCwvqLLBCg9MXlOoFA7T5CQHcfT273dRrHBS3zU1zbCXIbtcbRyKQoYbw1RpuuXrA/s640/blogger-image--871029217.jpg"></a></div><br></span></div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; line-height: 20px;"><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_EKbFXccUnFbtUAEYimLbYYUkO9WeBIajB3mDoiyQ62je8CTg5wRMTwqkOMqenYsLo3D-nSBtOM8ojUXU25ChQce9ZG4p3bIUSa9AoALgbb1nAlvCGnejL4rw3bI3EuO9Om5JA7RnW9J/s640/blogger-image-2112675658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_EKbFXccUnFbtUAEYimLbYYUkO9WeBIajB3mDoiyQ62je8CTg5wRMTwqkOMqenYsLo3D-nSBtOM8ojUXU25ChQce9ZG4p3bIUSa9AoALgbb1nAlvCGnejL4rw3bI3EuO9Om5JA7RnW9J/s640/blogger-image-2112675658.jpg"></a></div><br></span></div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; line-height: 20px;"><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJo7xycmF63JA7FadLLfl3cVW8uchOS9ouXMsFBQt28_lJNZjsnHZvrkUk8HwwIr3qFxo2OycJtFZ8wKwEGMmkhQB_q9KzT_YrJqxYBwgB6d9ent4ZI34QScUKI_XZasbGtYUIa0p_no9Z/s640/blogger-image-772068836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJo7xycmF63JA7FadLLfl3cVW8uchOS9ouXMsFBQt28_lJNZjsnHZvrkUk8HwwIr3qFxo2OycJtFZ8wKwEGMmkhQB_q9KzT_YrJqxYBwgB6d9ent4ZI34QScUKI_XZasbGtYUIa0p_no9Z/s640/blogger-image-772068836.jpg"></a></div><br></span></div><div style="color: rgb(34, 34, 34); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 16px; line-height: 20px;"><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto;"></span></div></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-48375594440408630812015-06-24T03:54:00.001-07:002015-06-29T06:04:19.531-07:00Cocktail win!Lucky lucky me won a competition. I don't win competitions (since then I've won two other competitions lol) but this one was one to put a massive smile on my face.<div><br></div><div>I'm a huge cocktail fan and through a like and share on Facebook through Independent Sheffield, I won one of each of the new cocktails on the menu at The Wick at Both Ends.</div><div><br></div><div>"Oh I bet you've only won 4" says hubby. But then the list came through. 11! 11 lovely cocktails to try. </div><div><br></div><div>I won the competition in April but it was only this last weekend that I got chance to try them. Myself and husband hit town with my friend L to work our way through the list, before my friend P came to complete the list. Now I must add here that it was strongly advised that I alone should not drink all 11 in one evening. I could come over various visits or share with friends. But the 4 of us did manage all 11 in one evening.</div><div><br></div><div>The list:</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosHHHlIlMSMw1o2tHk21OReBO9UuObLcJEe8XC6tMoIQFU0BoUaVKpBxng4zYs_0atQaCuu4ROFzx3VWLyyw-2Z94cqJomVS-GayLDsvWp5ofER-iKzLi_J2e3qMmam3PA-0tmqYExvcI/s640/blogger-image--1111987237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjosHHHlIlMSMw1o2tHk21OReBO9UuObLcJEe8XC6tMoIQFU0BoUaVKpBxng4zYs_0atQaCuu4ROFzx3VWLyyw-2Z94cqJomVS-GayLDsvWp5ofER-iKzLi_J2e3qMmam3PA-0tmqYExvcI/s640/blogger-image--1111987237.jpg"></a></div><br></div><div>So how to tackle the list? As the first to arrive I hadn't given this much though so plumped right into the middle of the list and ordered a <b>The Beet Goes On</b>. With beetroot, whisky, lemon, sugar and egg white this is definitely a unique cocktail and one you should definitely try but only if you like beetroot juice. The warm smoky undertones from the whisky were a nice highlight to this drink. A great start, I really enjoyed this cocktail. It was definitely the most refreshing of the night too.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifK7Co_S6lqaKJ489j9kYyI_EDJ-Kd9sv7HCLpQXtNqkP2D9O0o2Y6OBvzHIGNGp9r7hYUZjR0BkwubNam2o5EfSojHifmVdSfrJUJWPg7JbbgxvY4j3DU4Bquu1RWgbsbnurg5HmDb0f5/s640/blogger-image--575108809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifK7Co_S6lqaKJ489j9kYyI_EDJ-Kd9sv7HCLpQXtNqkP2D9O0o2Y6OBvzHIGNGp9r7hYUZjR0BkwubNam2o5EfSojHifmVdSfrJUJWPg7JbbgxvY4j3DU4Bquu1RWgbsbnurg5HmDb0f5/s640/blogger-image--575108809.jpg"></a></div><br></div><div>What next? Hubby and L got in on this round and we ordered 3. </div><div><br></div><div><b>Sloe Down Dear</b>. Hubby had his eyes on this one. Sloe gin, blackberry liqueur, Apple and cranberry juices with lime and fresh mint. This was one of our favourites. Fruity without being overly fruity, a nice refreshing easy drinking cocktail </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0a5fAStBa0v8ocydj8J0LlMvaQ9so5uBY97HAcWr-CB-2n2Mup903sai89TMSIRjnnNxNnxmNV_BdmmGSdPX3kwqNaKorvNN_aazU93NeSMlVDTdrkUdhOfGvDzcLbFJXZiN9kmpajUl/s640/blogger-image--1453610475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0a5fAStBa0v8ocydj8J0LlMvaQ9so5uBY97HAcWr-CB-2n2Mup903sai89TMSIRjnnNxNnxmNV_BdmmGSdPX3kwqNaKorvNN_aazU93NeSMlVDTdrkUdhOfGvDzcLbFJXZiN9kmpajUl/s640/blogger-image--1453610475.jpg"></a></div><br></div><div>I chose the <b>Purple Haze</b>. Tequila, absinthe, vimto, mint and lemon. A mojito with a twist. This was like vimto on steroids </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMEtY7Wsp-1DRRvUhFJvdIyG6cfLGsD5SW3CYdbajUuJmmeWDuJH7p4XQL537Sab59d7Icy-K_xi_63J22Fpe6udKNhv3rn93D2OJ_FotY_S3yGzV37cRa706w7jEEBUlRnkxFO-TMcmY/s640/blogger-image-1140724465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHMEtY7Wsp-1DRRvUhFJvdIyG6cfLGsD5SW3CYdbajUuJmmeWDuJH7p4XQL537Sab59d7Icy-K_xi_63J22Fpe6udKNhv3rn93D2OJ_FotY_S3yGzV37cRa706w7jEEBUlRnkxFO-TMcmY/s640/blogger-image-1140724465.jpg"></a></div></div><div><br></div><div>L had the <b>Vanilla and Black Pepper Spiced Julep</b>. Without a doubt the strongest cocktail we had that evening. Buffalo trace, black pepper, mint, vanilla syrup and lime. Corrr that's strong!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ciZmYFduSxpm_ovGiARgb49ORaoDymXxMxCIZ8banHCptDXi8_N-aDht61aXiLtomUQUQD6htxolbA_tfJO-BpiS7EWdB3gD-qNBs0iBM5L05CfdKIwI6BfV8nTVISw-nuBEnOJhZYNH/s640/blogger-image--2079419880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ciZmYFduSxpm_ovGiARgb49ORaoDymXxMxCIZ8banHCptDXi8_N-aDht61aXiLtomUQUQD6htxolbA_tfJO-BpiS7EWdB3gD-qNBs0iBM5L05CfdKIwI6BfV8nTVISw-nuBEnOJhZYNH/s640/blogger-image--2079419880.jpg"></a></div><br></div><div>Next round!</div><div><br></div><div><b>Piña Colada </b>for hubby. Who doesn't like this drink?! Very very creamy, very very tasty </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIhLCtvJxlM5yyMe-cGKNvckGAitCKM2p1z3qSoWqEtDlNYeypZ0rYfwEIaULoLPrkH5iTtjC9Tn29wrqJ6MDwZUJVS6xoVMQGC9bNBOqkV4amgkwiY_d1dYyAtepamaLTPgGp8lXdlaW/s640/blogger-image-2134481325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAIhLCtvJxlM5yyMe-cGKNvckGAitCKM2p1z3qSoWqEtDlNYeypZ0rYfwEIaULoLPrkH5iTtjC9Tn29wrqJ6MDwZUJVS6xoVMQGC9bNBOqkV4amgkwiY_d1dYyAtepamaLTPgGp8lXdlaW/s640/blogger-image-2134481325.jpg"></a></div><br></div><div>For me an <b>Absinthe Minded</b>. Absinthe, cherry heering, cherry syrup, lemon and sugar. I watched this being made and not happy with the straw taste test, the girl making it adjusted it accordingly. This reminded me a bit of a cherry bakewell with a marzipan top. And the little cherries on top were yummy</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvK0IJlUv2w6_OaBUQBYFaaJXQNjPZKDoZIf4uLqlRIqgVGAGYGd7X0k6jcV3V5nldg4AMAcxz2xP6JMBuG1nd-bnicZWDKjBRXWHhKEPL0cikc99FVQuynmttL1kUMJEz5VWiHirLSSkK/s640/blogger-image-1366480566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvK0IJlUv2w6_OaBUQBYFaaJXQNjPZKDoZIf4uLqlRIqgVGAGYGd7X0k6jcV3V5nldg4AMAcxz2xP6JMBuG1nd-bnicZWDKjBRXWHhKEPL0cikc99FVQuynmttL1kUMJEz5VWiHirLSSkK/s640/blogger-image-1366480566.jpg"></a></div><br></div><div>A big gin fan, L had a <b>Negroni Rose</b>. Gin, St Germain, Lillet Blanc and Campari. Bitter sweet tasting, refreshing. This was one of L's favourite </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgonfpKCMTRIikdaKjU87qwsztSyle-0xPTT4DEq_S79LGVULroKinxBuQXZUaoFsZclVXCkkQQDHP5SADiBnN1lY68uDGXbuqczlpvfCZvzwN_lzVtwOP96rCgQFKY31TWQG7A4MO_-Ji5/s640/blogger-image-394317720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgonfpKCMTRIikdaKjU87qwsztSyle-0xPTT4DEq_S79LGVULroKinxBuQXZUaoFsZclVXCkkQQDHP5SADiBnN1lY68uDGXbuqczlpvfCZvzwN_lzVtwOP96rCgQFKY31TWQG7A4MO_-Ji5/s640/blogger-image-394317720.jpg"></a></div><br></div><div>Next round and my friend P arrived. The last 4 cocktails. I decided I should have the most expensive on the list so had the <b>Boheminan Like Me</b>. Pampero, Myers dark rum, absinthe, Mozart liqueur, hibiscus, chocolate bitters, green chartreuse and a chocolate and absinthe truffle. I was expecting this to be sickly but it wasn't at all. Very strong tasting, can't liken it to anything. A really unique tasting drink. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sVvFk4fcKeTUO7OHYlTf8w8SFT00apOG0V8o-5t5WZQdiFIuvm9EZxUrT29OkArqmAemfF1VFQ3puwPpsR4MDqzhru_8qms1ijZ_unvxXmzyqz20I_49kzc7Tfac6jTyERu3ueECqm7F/s640/blogger-image-370706569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sVvFk4fcKeTUO7OHYlTf8w8SFT00apOG0V8o-5t5WZQdiFIuvm9EZxUrT29OkArqmAemfF1VFQ3puwPpsR4MDqzhru_8qms1ijZ_unvxXmzyqz20I_49kzc7Tfac6jTyERu3ueECqm7F/s640/blogger-image-370706569.jpg"></a></div></div><div><br></div><div>Hubby had the <b>Dandelion & Burdock Old Fashioned</b>. Tequila, dandelion and burdock bitters, grapefruit and chai tea syrup, this was his favourite. Tasting a bit like brandy with a kick of that unique dandelion and burdock taste. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPRdmhgwgWrdZ8yyT5ejaLOnNSNFsKRcd8d03-henBzQX_XiBYO6CiSWYIef-jeMm37DWDkkDOVkSA3pCdhHC8N9HsqzrWwMDbKd75DymvcnHW4BDxYXhOfAz7ayL1Gnu80zhlgu5ADFv/s640/blogger-image-909880206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYPRdmhgwgWrdZ8yyT5ejaLOnNSNFsKRcd8d03-henBzQX_XiBYO6CiSWYIef-jeMm37DWDkkDOVkSA3pCdhHC8N9HsqzrWwMDbKd75DymvcnHW4BDxYXhOfAz7ayL1Gnu80zhlgu5ADFv/s640/blogger-image-909880206.jpg"></a></div><br></div><div>The final drink for L, very creamy and rich but delicious tasting was the <b>Rhubarb & Custard</b>. Vodka, rhubarb and apple with custard, strawberry and popping candy. A sweetie in drink form. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcZa-K74W7HFwDeTzCzB4Kp7_mc6gBYRf8vG7DYyNt76g4SYzJe3_VAUN5yeYT7Y7VLJig_1fYZuo9YzLMBOt0lg3YV1nl2E4NQW61kSCrle0HEYsoB200OjmHA198w8UTn5224iM1viT/s640/blogger-image--1969136212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcZa-K74W7HFwDeTzCzB4Kp7_mc6gBYRf8vG7DYyNt76g4SYzJe3_VAUN5yeYT7Y7VLJig_1fYZuo9YzLMBOt0lg3YV1nl2E4NQW61kSCrle0HEYsoB200OjmHA198w8UTn5224iM1viT/s640/blogger-image--1969136212.jpg"></a></div><br></div><div>And the last drink, maybe the creamiest of the night was the <b>Custard C.R.E.A.M</b>. </div><div>Vanilla vodka, caramel, half & half and biscuit mix with lots of cream and a custard cream on top. Definitely one not to drink if you're on a calorie controlled diet. </div><div><br></div><div>What a way to finish off the list!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWCQ7EaYR4NYyHn6XKwToZ7TL-inBhxtmaWZ-P2wNqKh6JrPMigU-5zZ1a3p3TD62Ppo-Bq8LNwJKQuLVFmcvWxcspjL1Nn7zv52lzpNe_fdEU4N1ghcYhtKTfyog_7dsl8rjMiSAIU4_/s640/blogger-image-1095812947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWCQ7EaYR4NYyHn6XKwToZ7TL-inBhxtmaWZ-P2wNqKh6JrPMigU-5zZ1a3p3TD62Ppo-Bq8LNwJKQuLVFmcvWxcspjL1Nn7zv52lzpNe_fdEU4N1ghcYhtKTfyog_7dsl8rjMiSAIU4_/s640/blogger-image-1095812947.jpg"></a></div></div><div><br></div><div>A huge thank you once again to The Wick At Both Ends and Independent Sheffield. We had a fab time working through the list. It surely was an amazing prize to win. I can't wait to go back to sample the other cocktails on the menu </div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-42913997483829319512015-06-20T06:20:00.001-07:002015-06-20T06:22:07.814-07:00Cornflake tartA request I was not going to say no to, particularly as I would get a chance to try some of this school dinner classic. Who doesn't remember eating cornflake tart?<div><br></div><div>Easy to make with just a few ingredients, this chewy syrupy tart is a delight for all. You can cheat and buy the pastry to make this recipe even easier but this is a really simple recipe to make with super tasty results.</div><div><br></div><div>Ingredients:</div><div>220g plain flour</div><div>100g cubed butter (fridge cold)</div><div>1 egg</div><div>--</div><div>110g golden syrup</div><div>30g sugar</div><div>80g fridge cold butter</div><div>100g cornflakes</div><div>110g jam</div><div><br></div><div>To make the pastry, put the flour and butter in a food processor and pulse until it resembles crumble/breadcrumbs. Add the egg and a little water and mix together until it starts to form a dough. Don't let it get too sticky so careful with the water. Bring together in clingfilm and chill for 20 minutes </div><div><br></div><div>Preheat oven to 200/180c fan and roll out the pastry. Line a 23cm tin and prick the base with a fork. If you having baking beans, line the tart with baking paper and fill with the beans. Bake for 15 minutes, remove the beans and paper and bake for another 5-8 minutes until the base is golden.</div><div><br></div><div>While the tart case is baking, melt the butter, sugar and golden syrup in a large pan then take off the heat and stir in the cornflakes. </div><div><br></div><div>When the tart case is cooked, spread the jam across the base of the tart then spoon on the cornflake mix and pat down so it's flat on top.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNH9rty4yGoWsIeVK9v354kBkH-3zmQH03KOsy6duvAnsjIllB8wFaY-hpVkEBWvtQ85HK8lyg3jwIASknubXOHPughfM9iqQzZmXJM9KNl1XbbtkmiLYapQoeOLezGVvzbYyOs3uKaxs/s640/blogger-image--570101415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNH9rty4yGoWsIeVK9v354kBkH-3zmQH03KOsy6duvAnsjIllB8wFaY-hpVkEBWvtQ85HK8lyg3jwIASknubXOHPughfM9iqQzZmXJM9KNl1XbbtkmiLYapQoeOLezGVvzbYyOs3uKaxs/s640/blogger-image--570101415.jpg"></a></div></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANh_oNcGnpmrOSvcpWzY-BKNBcvJQzpwVfudu2dWC9NkOWc1sWIEJ2dmPhHKDh37PGGA2ciVxf7odFegSj8-CFnjZESXFEtDjkeOlEkTL73HS5dlvelXhg3oa9xtJ40uTuhT-G4rEgLwW/s640/blogger-image-1373538093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANh_oNcGnpmrOSvcpWzY-BKNBcvJQzpwVfudu2dWC9NkOWc1sWIEJ2dmPhHKDh37PGGA2ciVxf7odFegSj8-CFnjZESXFEtDjkeOlEkTL73HS5dlvelXhg3oa9xtJ40uTuhT-G4rEgLwW/s640/blogger-image-1373538093.jpg"></a></div><br></div><div>Bake for 5 more minutes until the mixture is set. Devour!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42gfuNYq0hqGWmJvqiiT5DtcxTHIIOXXDGSsTDB161fLvbM64T6LXek6H7DeeOXLZN_Fcm49-b6cHxPrVfH-TMix9bckuhGxVKDSjGSXXHncpl02YvS6sBNzTl7M5W1eqv4vhxhi8DnC1/s640/blogger-image-545632171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42gfuNYq0hqGWmJvqiiT5DtcxTHIIOXXDGSsTDB161fLvbM64T6LXek6H7DeeOXLZN_Fcm49-b6cHxPrVfH-TMix9bckuhGxVKDSjGSXXHncpl02YvS6sBNzTl7M5W1eqv4vhxhi8DnC1/s640/blogger-image-545632171.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-25295748048945287792015-05-04T09:20:00.001-07:002015-05-04T09:20:53.489-07:00Rhubarb jamI can't believe I've never made jam.<div><br></div><div>Well technically that's a lie, I once made sweet chill jam but that's more savoury I guess. Well I wouldn't personally spread it on toast. </div><div><br></div><div>With my last batch of rhubarb (until I collect more) I thought I'd try having a go at jam. I now own a digitial food thermometer which made things easier though you don't need one to make this recipe. I got a large jar, medium jar and small jar from this batch</div><div><br></div><div><b>Ingredients </b></div><div>450g jam sugar </div><div>450g fresh rhubarb</div><div>2 balls of stem ginger in syrup (optional) </div><div>1 lemon</div><div><br></div><div>You need to prep the rhubarb in advance and it needs at least two hours to soak into the sugar but you could also leave it overnight. Chop the rhubarb into 2cm pieces and place in a bowl with the sugar, ginger, zest and juice of the lemon. Stir together then leave loosely covered for at least two hours. Stir every half an hour or so to speed up the process.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3ed6VkruLgh8-4mzlkbPBBtVecG6a3Cetg0tshza6Q4NRt5ReHsNpBUmffkNAJXIZK1ejmv6Qcds9GTVrnhDNvZurar1M-AWFKjDBO_tUeFF1hf24swyd4aI7HaPVZN1IKAkvAhhLefc/s640/blogger-image--1574772734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3ed6VkruLgh8-4mzlkbPBBtVecG6a3Cetg0tshza6Q4NRt5ReHsNpBUmffkNAJXIZK1ejmv6Qcds9GTVrnhDNvZurar1M-AWFKjDBO_tUeFF1hf24swyd4aI7HaPVZN1IKAkvAhhLefc/s640/blogger-image--1574772734.jpg"></a></div><br></div><div>When it's ready, the sugar will have dissolved slightly and there should be juice in the bottom of the bowl. Tip into a pan and heat on a medium heat until the sugar has all dissolved. Put two saucers into the freezer (you need these to test the jam for setting point). Simmer for 10-15 minutes until the fruit has cooked down and gone soft. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YF1fJ4XkzGrl8yWACkx-BmEmt8T7b7hCG4Pex1ddbCe05fx9c8Cko3Yu4kc7IbyB50KPiyMFdE4wPJHtdhaPpsodN42x0OUrVyz99J2aDsQ3Am9krcIvOd2OoFigS7ttv_ByF0yCHAns/s640/blogger-image-60171286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YF1fJ4XkzGrl8yWACkx-BmEmt8T7b7hCG4Pex1ddbCe05fx9c8Cko3Yu4kc7IbyB50KPiyMFdE4wPJHtdhaPpsodN42x0OUrVyz99J2aDsQ3Am9krcIvOd2OoFigS7ttv_ByF0yCHAns/s640/blogger-image-60171286.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M4GjymnknWRau1tLY5gWoLb-Z37RAWsDqH0rfQPI_pli2IoG3_d15htGyOOluxB2ZgsdwHupkxNQsKvnhghli4xYfKZaIo2-DH5RkoVe7WTKNbEGGOvyQHl-sw7vG8c0KPzTMaz-YveJ/s640/blogger-image--834210054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3M4GjymnknWRau1tLY5gWoLb-Z37RAWsDqH0rfQPI_pli2IoG3_d15htGyOOluxB2ZgsdwHupkxNQsKvnhghli4xYfKZaIo2-DH5RkoVe7WTKNbEGGOvyQHl-sw7vG8c0KPzTMaz-YveJ/s640/blogger-image--834210054.jpg"></a></div><br></div><div>Raise the temperature so it's boils. If you have a food or sugar thermometer, pop into the jam and test the temperature. You need it to read 105c as this is the point at which jam reaches it's setting point. It actually took longer to reach 105 than I thought so if you don't have a thermometer keep it boiling higher than you think it needs. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWwfsPgGnMdvPFZeIZmsohIhtaOWVyCUl4GEoXTGIaFY6OMCIGHpNQMbyCUGY3H9S-Vwm-4zCRz5oBcIpbu5KDthHjujb6CO1rQwCZQW0WUOBo6n4ymofKKu6nH8oMNdspmSr8UYJwNXO/s640/blogger-image-1221006995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWwfsPgGnMdvPFZeIZmsohIhtaOWVyCUl4GEoXTGIaFY6OMCIGHpNQMbyCUGY3H9S-Vwm-4zCRz5oBcIpbu5KDthHjujb6CO1rQwCZQW0WUOBo6n4ymofKKu6nH8oMNdspmSr8UYJwNXO/s640/blogger-image-1221006995.jpg"></a></div></div><div><br></div><div>When it reaches 105c or you think it's ready, put a small blob into one of the saucers that's in the freezer and leave 30 seconds. Then use your finger and push it. If it wrinkles the jam is ready. If not then keep it boiling and try again.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7C4-lmWSvBGk43sEDUaVA8nQCnEcAIX87Wk9Y4IA-Cq6zLQLzlYp2FsoU-OEk5a3xmoIx6ZUKoRYRF1YjwwbhILsENBdb-18jb2pfXHegY_b4_cLztj-yKNg4HicNRJOtIKRCHrLHEt5/s640/blogger-image-1908414410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7C4-lmWSvBGk43sEDUaVA8nQCnEcAIX87Wk9Y4IA-Cq6zLQLzlYp2FsoU-OEk5a3xmoIx6ZUKoRYRF1YjwwbhILsENBdb-18jb2pfXHegY_b4_cLztj-yKNg4HicNRJOtIKRCHrLHEt5/s640/blogger-image-1908414410.jpg"></a></div></div><div><br></div><div>Leave the jam for a few minutes off the heat then pour into your sterilised jars and put the lids on and leave to cool. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZeS4iiBVhgI-KBeUpVLqtRUcsughBXYp3jAEqxdPzU9WMZYy1HhBHyY6SvPK6l4ixV3MQinMW1_njqxQ3W9ouCYs9TqfSCc5XnsSp-Pt7sMeQzT1VsZb0f07ErxPSlx1ytQ1A_yCNXWk/s640/blogger-image-1434027616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZeS4iiBVhgI-KBeUpVLqtRUcsughBXYp3jAEqxdPzU9WMZYy1HhBHyY6SvPK6l4ixV3MQinMW1_njqxQ3W9ouCYs9TqfSCc5XnsSp-Pt7sMeQzT1VsZb0f07ErxPSlx1ytQ1A_yCNXWk/s640/blogger-image-1434027616.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdkmhSYW_eAywg7q15g1EVZk0yOHbjwrQSoqwEfYay1YBFbuMmAqMnHUjvYI4vYIA1FlIUslMlHIadSF7ThKj2KAPjlDBroyBr8rBItW9y6iE3tpg5yuUmoJaE7Y8xeo9urGTIRejMWZ-/s640/blogger-image--314828947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdkmhSYW_eAywg7q15g1EVZk0yOHbjwrQSoqwEfYay1YBFbuMmAqMnHUjvYI4vYIA1FlIUslMlHIadSF7ThKj2KAPjlDBroyBr8rBItW9y6iE3tpg5yuUmoJaE7Y8xeo9urGTIRejMWZ-/s640/blogger-image--314828947.jpg"></a></div><br></div><div>Eat as you wish!</div><div><div class="separator" style="clear: both;"><br></div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-66930636996498808812015-04-30T11:59:00.001-07:002015-04-30T11:59:15.904-07:00Spiced rhubarb loaf cakeYes yes more rhubarb. Why the heck not. Last week tart, so this week cake. Loaf cakes are one of my favourite things to make and the addition of mixed spice and ginger makes this lusciously warm. Serve cold or even better warmed up with cream or custard. <div><br></div><div><b>Ingredients:</b></div><div>140g butter or margarine </div><div>100g dark brown sugar </div><div>2 tbsp golden syrup </div><div>300g self raising flour</div><div>2 tsp mixed spice</div><div>1 tsp ground ginger </div><div>1 tsp bicarbonate of soda</div><div>2 eggs</div><div>250g rhubarb</div><div><br></div><div>Preheat the oven to 180/160 fan and grease and line a 2lb loaf tin. Boil the kettle and chop the rhubarb info 1cm pieces.</div><div><br></div><div>In a large bowl, beat together the sugar and butter for a few minutes until lighter in colour. Beat in the syrup. Add the bicarbonate to 200ml hot water and mix in with the flour, mixed spice and ground ginger. Finally beat in the eggs and stir in the rhubarb. Pour into the prepared tin and bake for 50-60 minutes until a cake tester comes out clean. If it's browning too much on top, pop a little foil hat on top.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqQQ8Be2w8A21gnkeJy_eJwrERkVV7QcLXHuvHU-YZQU1w7ZOuvb82K81yOpaQgzXVMOTP7U616iN5MQHWQXPAQGKfnjeOttMM4rE1V1DXj0LhnhbxoiVske4hwuQK1JTo-jgx12aH2NQ/s640/blogger-image--1843449783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqQQ8Be2w8A21gnkeJy_eJwrERkVV7QcLXHuvHU-YZQU1w7ZOuvb82K81yOpaQgzXVMOTP7U616iN5MQHWQXPAQGKfnjeOttMM4rE1V1DXj0LhnhbxoiVske4hwuQK1JTo-jgx12aH2NQ/s640/blogger-image--1843449783.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIa9GubSe61nzsfdlQpfVfKYwL8Mm9jXlL4aiPj_5LaDOh9C8ZVGukgdQABSYaHAx1_RWCPSw0XDJTLGuvQxsarkPjz0IwOfAs1sNmBVt4Pk1E43Yscyu8fK-I7GWNS5XqhV5l2jWEaTX/s640/blogger-image-1307439634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIa9GubSe61nzsfdlQpfVfKYwL8Mm9jXlL4aiPj_5LaDOh9C8ZVGukgdQABSYaHAx1_RWCPSw0XDJTLGuvQxsarkPjz0IwOfAs1sNmBVt4Pk1E43Yscyu8fK-I7GWNS5XqhV5l2jWEaTX/s640/blogger-image-1307439634.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-53358658946418209042015-04-24T08:09:00.001-07:002015-04-24T08:09:21.058-07:00Rhubarb & custard crumble pieSay what? Rhubarb and custard and crumble and pie? All together?<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VDpVTCkH1zbvq4t6MGuwRpyX0otfT-wTyOWzy4s_fA-oLGBL2QzDIbrtMvZ7QD9BEA26G9tocnCQzfJ7o6UXAO32E9z5o7Zm056URwhcxxXo4sekWNNb-jn4yKsjkJCWRBo346kp7cBF/s640/blogger-image--503416364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VDpVTCkH1zbvq4t6MGuwRpyX0otfT-wTyOWzy4s_fA-oLGBL2QzDIbrtMvZ7QD9BEA26G9tocnCQzfJ7o6UXAO32E9z5o7Zm056URwhcxxXo4sekWNNb-jn4yKsjkJCWRBo346kp7cBF/s640/blogger-image--503416364.jpg"></a></div><br></div><div>Oh yes!</div><div><br></div><div>Rhubarb and custard, a match made in heaven (well it is to most, I hate custard). Throw on some crumble and you've got a pretty perfect dessert. If you like rhubarb, which sadly many don't. What these people are missing out on!</div><div><br></div><div>So this recipe combines the best of both worlds; pie and crumble. You can substitute the fruit with any other that can be baked. Oh I'm dreaming of an apple version or a raspberry version. Mmmmmmm.</div><div><br></div><div>Make it, go on you know you want to!</div><div><br></div><div><b>Ingredients</b></div><div>Pastry:</div><div>225g plain flour</div><div>120g butter</div><div>80g caster sugar </div><div>1 large egg</div><div>Milk</div><div><br></div><div>Pie filling:</div><div>275g fresh rhubarb </div><div>100g golden caster sugar </div><div>1 large egg and 2 yolks</div><div>1 tsp vanilla extract</div><div>1 tbsp plain flour</div><div>150ml s<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">ingle cream</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">70ml milk</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Crumble topping:</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">50g butter, melted</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">50g golden caster sugar</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">50g oats</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 tsp ginger </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Prepare the pastry and leave to rest in the fridge for 20 minutes or make the day before. Either by hand or in a food processor, crumble the butter and flour together. Add the egg and sugar and enough milk to bring together. Go easy on the milk. Wrap in clingfilm and refrigerate.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Chop the rhubarb into 1-2cm pieces and pop in a pan with half of the sugar. (50g) Cook until the sugar has just dissolved, then leave until ready to use (I prepped mine the day before with the pastry). </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiEtsKUdHnfYpmV16sHN5iFGuwHYnV5aYku1m3KYklu2Q01k2lxbLvnGVPfrxsWf5EmT4sf9FYJ6IS40fCTL-YtdNUv8pWZ92lL0keLZJ3zhjSIMFQPC6GQQheABaO055O4fdwl6PNzyHZ/s640/blogger-image--980290951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiEtsKUdHnfYpmV16sHN5iFGuwHYnV5aYku1m3KYklu2Q01k2lxbLvnGVPfrxsWf5EmT4sf9FYJ6IS40fCTL-YtdNUv8pWZ92lL0keLZJ3zhjSIMFQPC6GQQheABaO055O4fdwl6PNzyHZ/s640/blogger-image--980290951.jpg"></a></div></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Preheat oven to 180/160 fan and roll out the pastry on a lightly floured surface. Pop into a 24cm fluted tin ensuring there are no gaps and it comes up to the top of the sides (it shrinks slightly on baking). Prick with a fork and line the tin with greaseproof paper. Fill with baking beans (I use old dried lentils) and bake for 15 minutes, then remove the beans and paper and bake for 5 minutes more. Turn up the oven to 200/180 fan.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyc5Jbr1AHlQuifjGQFlvb5RMWKQBOEMgIRN3XYi0R9jMuSL8f9RZ_28Qua_dt0QxR0zwrf8KYXHm3EgrziYY1BBjC520x2MJYa3hhltv4jm__LP8m29-QeriH8URy-PMbDhCFdgx2hueb/s640/blogger-image--452424396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyc5Jbr1AHlQuifjGQFlvb5RMWKQBOEMgIRN3XYi0R9jMuSL8f9RZ_28Qua_dt0QxR0zwrf8KYXHm3EgrziYY1BBjC520x2MJYa3hhltv4jm__LP8m29-QeriH8URy-PMbDhCFdgx2hueb/s640/blogger-image--452424396.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1AgHyNAIREP0Sw83c3Y5sN6r58wxtLaZS8liiXkBxXwGUZG7WnXfGmj83GiQzwvEEDXOsjPz6Qny5th_cauItbz-rGqnLMm_Da4FkoEbbKob2BbBj52s8JJ84M9X-NX0bvZZrvLM8yfA/s640/blogger-image-1980184704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1AgHyNAIREP0Sw83c3Y5sN6r58wxtLaZS8liiXkBxXwGUZG7WnXfGmj83GiQzwvEEDXOsjPz6Qny5th_cauItbz-rGqnLMm_Da4FkoEbbKob2BbBj52s8JJ84M9X-NX0bvZZrvLM8yfA/s640/blogger-image-1980184704.jpg"></a></div></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">In a bowl, mix together the egg, yolks, the other half of the sugar, flour and vanilla essence. Then mix in the cream, milk and any juices from the rhubarb.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Dot the rhubarb pieces around the part cooked pie pastry and pour over the custard mix. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegSEev0AGpECdbgR925AtVHF9XVyZGqRv6nG-7Svmf_nSGcgsnIzSpvnF4TGO7XWbJ4nZvrBkCPT8NVzu_yOfRQYASUDHZ5VJ-l4bE0WMgGLMOpuaJttnItqOZkWO1XUt1-LguhQPymX3/s640/blogger-image--109872933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegSEev0AGpECdbgR925AtVHF9XVyZGqRv6nG-7Svmf_nSGcgsnIzSpvnF4TGO7XWbJ4nZvrBkCPT8NVzu_yOfRQYASUDHZ5VJ-l4bE0WMgGLMOpuaJttnItqOZkWO1XUt1-LguhQPymX3/s640/blogger-image--109872933.jpg"></a></div></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Bake for 20 minutes until a skin has formed. While it's baking mix the topping ingredients together then spoon onto the top of the part cooked pie and cook for a further 15 minutes. There should be a very slight wobble when it's baked, any more and you need to keep it baking longer.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Remove from the oven and serve warm with cream or ice cream. Or just on its own. Enjoy!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7IhD1ZJKOHD6x3jE9CAeKxoLzoyyVKsgF4-Da8ZWd1KYnmjrcghbws9hXi1qGFzAOYZ_UUGpK794c_ErNblbInWpKmILrLSHhOtRtaLIBh8Owa1fTg_gGbVin8Au1qalCHFokLCG6a2D/s640/blogger-image-1270538537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7IhD1ZJKOHD6x3jE9CAeKxoLzoyyVKsgF4-Da8ZWd1KYnmjrcghbws9hXi1qGFzAOYZ_UUGpK794c_ErNblbInWpKmILrLSHhOtRtaLIBh8Owa1fTg_gGbVin8Au1qalCHFokLCG6a2D/s640/blogger-image-1270538537.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92zJlRNVGKdeWrlcgs2LfvivoqZ1ZG9ih0-1Xv_5BfF7tM_TKZDxaCuJmyjPGy6iPk3hV4UwEQRyvKTv6VQVUhapFyRSOVsWIXpcf6kyQNthfGGnM7xeWrhebWmE-E4J9B5Lk06WceeWw/s640/blogger-image--1422311096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92zJlRNVGKdeWrlcgs2LfvivoqZ1ZG9ih0-1Xv_5BfF7tM_TKZDxaCuJmyjPGy6iPk3hV4UwEQRyvKTv6VQVUhapFyRSOVsWIXpcf6kyQNthfGGnM7xeWrhebWmE-E4J9B5Lk06WceeWw/s640/blogger-image--1422311096.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GFgBYou79NaWo2_9hNC-Yeh_s0Z6uYi16KQvGBMfH4DDD_mPfSpW3qwRzYot449UWiTcwD0byiMwE_cGSYB_R1OHOzyK2Rs6aZszyv5_HeF6CfWCnWzayG4R03sLlUPUvYgY3otEZ_Qk/s640/blogger-image--1200852036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GFgBYou79NaWo2_9hNC-Yeh_s0Z6uYi16KQvGBMfH4DDD_mPfSpW3qwRzYot449UWiTcwD0byiMwE_cGSYB_R1OHOzyK2Rs6aZszyv5_HeF6CfWCnWzayG4R03sLlUPUvYgY3otEZ_Qk/s640/blogger-image--1200852036.jpg"></a></div><br></span></div><div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-25574888694407251182015-04-05T07:40:00.001-07:002015-04-05T07:40:26.475-07:00Chocolate and cherry hot cross bunsA couple of weeks ago I saw that Tesco are now selling chocolate hot cross buns. They smell amazing so I thought I'd have a go at home.<div><br></div><div>Mine didn't turn out as expected, my dough was too sticky because I added too much milk, but they tasted lush to me. Especially with biscoff spread on top instead of butter. Despite not being as expected I'll make them again!</div><div><br></div><div><b>Ingredients</b></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">225g plain flour</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon salt <br>25g butter/margarine <br>7g sachet fast action dried yeast <br>40g caster sugar <br>15g cocoa powder </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 level teaspoon mixed spice <br>150ml semi skimmed milk<br>55g chocolate chips <br>55g glacé cherries, chopped</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sieve the flour and salt into a bowl and rub in the butter until it resembles crumble. Stir in the yeast, sugar, cocoa powder and mixed spice. Heat the milk until luke warm then stir into the flour mix little by little and bring together into a dough. Knead until the dough is less sticky and more elastic then leave to prove for an hour or until double in size and the dough springs back when pressed.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Add the chocolate chips and cherries to the dough and knead into it. Then split the dough into around 8 pieces and roll each into a ball. Put on a greased baking sheet and leave to prove again for 45 minutes (loosely covered with oiled clingfilm).</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 210/190c fan and make the mix for the crosses. Mix 25g margarine with 55g plain flour and 5 tbsp water. Pop into an icing bag and pipe onto each of the buns.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7A4cD7DBrbGWrPf-O2kF6pvtCGHWl7-XtY2fKj1hfjjEuWpkQ2L6m1NlPRfiEArDHsZguCldGvQ3h8EQnmeBPAVSvlIwjpOo5DAJPkbBbHgeR3Za1p-wIVi-1qzos7uOS_AWrAD9DsYS/s640/blogger-image-2043282200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7A4cD7DBrbGWrPf-O2kF6pvtCGHWl7-XtY2fKj1hfjjEuWpkQ2L6m1NlPRfiEArDHsZguCldGvQ3h8EQnmeBPAVSvlIwjpOo5DAJPkbBbHgeR3Za1p-wIVi-1qzos7uOS_AWrAD9DsYS/s640/blogger-image-2043282200.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bake for 15 minutes until turning golden. Cool on a wire rack then tuck in!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">And if you have some biscoff in then definitely try it and tell me it's not immense </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBilpCAWvz1OovRn-Kf_9hrSpViO1Sve3mnTw4-8foNBkfFIPne9yrF0aFlcGKkdkLA0t5bPoJy7frptwPmi_tyO2cmeUqvQGr6Z5SnBIsmOL1gzJTO_vFDpwdPM7gzJyHGTTVxTjwFnM5/s640/blogger-image-737123414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBilpCAWvz1OovRn-Kf_9hrSpViO1Sve3mnTw4-8foNBkfFIPne9yrF0aFlcGKkdkLA0t5bPoJy7frptwPmi_tyO2cmeUqvQGr6Z5SnBIsmOL1gzJTO_vFDpwdPM7gzJyHGTTVxTjwFnM5/s640/blogger-image-737123414.jpg"></a></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeOHKfNV4enSt7tXj4YBlMcVkcDQjVsAP_sKdnUaV3r6gNNA_-0F9WQh8bpmXkEIzkP4QjQajDLoH8q80gX_L4OJKJ8G2mY9JiukJSwfDps6Y8aLYDl4ywOkH5Qw1jPshg_EADVe-2ru7/s640/blogger-image-120572065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbeOHKfNV4enSt7tXj4YBlMcVkcDQjVsAP_sKdnUaV3r6gNNA_-0F9WQh8bpmXkEIzkP4QjQajDLoH8q80gX_L4OJKJ8G2mY9JiukJSwfDps6Y8aLYDl4ywOkH5Qw1jPshg_EADVe-2ru7/s640/blogger-image-120572065.jpg"></a></div><br></span></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-45076299954609268672015-03-30T08:01:00.001-07:002015-03-30T08:07:15.429-07:00Lotus/biscoff cheesecakeIf you've not heard of biscoff, well where have you been?<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-6s5lbH4Mv75XpwbNzSDAbERPJpeR2So_qbYt9FUJuWzk9SWBYCqtm7TCT3gJlDeX7MlZoUBWE0xGkYQrQL2CW8nR-0AJfBAewyM18pum8JzYfDV1yK_4_-Ky-mJfdJkqiRKAA6AQJwe/s640/blogger-image--2119105547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-6s5lbH4Mv75XpwbNzSDAbERPJpeR2So_qbYt9FUJuWzk9SWBYCqtm7TCT3gJlDeX7MlZoUBWE0xGkYQrQL2CW8nR-0AJfBAewyM18pum8JzYfDV1yK_4_-Ky-mJfdJkqiRKAA6AQJwe/s640/blogger-image--2119105547.jpg"></a></div><div><br><div>Those yummy biscuits have been turned into a delicious spread which you can do all sorts of amazing things with. My personal favourite is just to lick it off a spoon however. But it's birthday time and I decided a biscoff cheesecake was the way to go for a birthday buffet sweet treat.</div></div><div><br></div><div>There's a few different recipes around and I adapted a baked version to the recipe that follows. If you don't like biscoff there's something wrong with you. If you do then you will LOVE this cheesecake.</div><div><br></div><div>Ingredients:</div><div>125g biscoff biscuits</div><div>50g butter </div><div>500g full fat cream cheese</div><div>110g biscoff spread </div><div>105g caster sugar </div><div>2 eggs </div><div><br></div><div>First you'll need to line the base of an 8" loose bottomed tin then wrap foil round the bottom and up the sides of the outside of the tin. Whizz up the biscuits in a food processor until fine and melt the butter. Add the butter to the biscuits and press into the bottom of the tin. Pop this in the fridge. You can do this up to a day in advance.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLN_FprcrFiPtHaIpiL4wbMlGp6PJGaUEYSsqdlCNjwwZi4mQPO0akHOhsdw3-HwPJe0QNSpkuO89Yatt-2CdnXMxBIbZgdTBkLXEQYlXF4zeBqdDOxltIicdSh4x3rUEkhxy0tlrXGGR/s640/blogger-image-2032668521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLN_FprcrFiPtHaIpiL4wbMlGp6PJGaUEYSsqdlCNjwwZi4mQPO0akHOhsdw3-HwPJe0QNSpkuO89Yatt-2CdnXMxBIbZgdTBkLXEQYlXF4zeBqdDOxltIicdSh4x3rUEkhxy0tlrXGGR/s640/blogger-image-2032668521.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6UGjMhyphenhyphenIlWRwTAYao9virEdydhY5nnmxZ15x3onYX0CdW9tmH9Dt6-sPr-zuUmwKneq_R30kF8SaHZGRvUKibcoJb0r64PNSy-5JTbfMCHIxx1d9SI2yfrN7VM9Wi2BpievXbr2Xv3CQ/s640/blogger-image-572002949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6UGjMhyphenhyphenIlWRwTAYao9virEdydhY5nnmxZ15x3onYX0CdW9tmH9Dt6-sPr-zuUmwKneq_R30kF8SaHZGRvUKibcoJb0r64PNSy-5JTbfMCHIxx1d9SI2yfrN7VM9Wi2BpievXbr2Xv3CQ/s640/blogger-image-572002949.jpg"></a></div><br></div><div><br></div><div>Preheat the oven to 150c and boil the kettle.</div><div><br></div><div>In a bowl, gently beat together the cream cheese, sugar, biscoff spread and eggs. Be careful as you go but it will all come together. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0C8HcAh1SWCEm6mO8SJiaHkZbnYeZayp94gLwKvp8p7X1q2PU2_a1ENJXqxVBU8uRcapAyvW3evwSFV9t9MI7f5Jqwb5uM5bAmhsMOMC_vFuF4zY1gB35YudOmrfj9cNyemnKarInO3Su/s640/blogger-image--1179765880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0C8HcAh1SWCEm6mO8SJiaHkZbnYeZayp94gLwKvp8p7X1q2PU2_a1ENJXqxVBU8uRcapAyvW3evwSFV9t9MI7f5Jqwb5uM5bAmhsMOMC_vFuF4zY1gB35YudOmrfj9cNyemnKarInO3Su/s640/blogger-image--1179765880.jpg"></a></div><br></div><div><br></div><div>Pop the tin into a large baking tray and pour in the cheesecake mix. Put into the oven. With the oven door open, carefully fill the baking tray 2/3rds full with hot water.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEjtiqpuIZW6mDL1bqyABHQFepP8TwCHNUj-LPCwgDWWQBbes2RG_gZC6nmGPqI9TJkFGsJl-sLUf3mNKYKSTb0fYXfGGTwRmK2BgwKrkJG544Stgm5oP3DbKVk_TK7mmtcur3S12fKTn/s640/blogger-image-2114649356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEjtiqpuIZW6mDL1bqyABHQFepP8TwCHNUj-LPCwgDWWQBbes2RG_gZC6nmGPqI9TJkFGsJl-sLUf3mNKYKSTb0fYXfGGTwRmK2BgwKrkJG544Stgm5oP3DbKVk_TK7mmtcur3S12fKTn/s640/blogger-image-2114649356.jpg"></a></div><br></div><div><br></div><div>Bake the cheesecake for 40-45 minutes. It should still have a gentle wobble in the middle. If it's too wobbly, keep cooking. </div><div><br></div><div>Leave to cool in the tin then chill overnight in the fridge.</div><div><br></div><div>One thing I meant to do was crumble more biscuits over the top for an extra Biscoff treat. You could also bake bits of biscuit in the cheesecake mix.</div><div><br></div><div>Slice and demolish. And try to resist a second, third or fourth slice </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhta4g6KqAIKs2j-h-V1ijyNGSMB45XKI4kYI-GpxKZMWEtqNL_dzGtNVcPUglF7uZo_aD2t1_ajFby2ABW_MCvBY7P92eOTPqtN2Q_ceUo1bWpuIn2RQqviqxRKZ1COa0_AC8SJaoAq0_A/s640/blogger-image-1836857896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhta4g6KqAIKs2j-h-V1ijyNGSMB45XKI4kYI-GpxKZMWEtqNL_dzGtNVcPUglF7uZo_aD2t1_ajFby2ABW_MCvBY7P92eOTPqtN2Q_ceUo1bWpuIn2RQqviqxRKZ1COa0_AC8SJaoAq0_A/s640/blogger-image-1836857896.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7KtYcq2utQmit27rOg0LG5wQBq9pjCM84eN513J-xnLBQZqCBQAyM1xtMVbmYe5ZHvDBMsl_5heT_B92guTN0dv47zHIDm7n3yT86gjKjsH662Ix9t03FQY0S3Bqc0pJq5crwTwFdiQ3/s640/blogger-image-1293505224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7KtYcq2utQmit27rOg0LG5wQBq9pjCM84eN513J-xnLBQZqCBQAyM1xtMVbmYe5ZHvDBMsl_5heT_B92guTN0dv47zHIDm7n3yT86gjKjsH662Ix9t03FQY0S3Bqc0pJq5crwTwFdiQ3/s640/blogger-image-1293505224.jpg"></a></div><br></div></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-6071740830563110762015-03-13T03:35:00.001-07:002015-03-13T03:38:56.826-07:00Comic Relief Red Nose BiscuitsBless my boys, they're running around shouting "Happy Comic Relief Day"<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0JikCD-IBM-g-ejsVhYDunf8ZWpc_J3kcmsvTgLbkOpUnvF9Ie3J5-n39D7EY7D17kIwZnZAwTgw59J8Qrk0n8vt098p7KPzbXTUQOSUugJHVlKYPJKltTdBr2dV3y1g_lQiERpkL8um/s640/blogger-image-803674330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw0JikCD-IBM-g-ejsVhYDunf8ZWpc_J3kcmsvTgLbkOpUnvF9Ie3J5-n39D7EY7D17kIwZnZAwTgw59J8Qrk0n8vt098p7KPzbXTUQOSUugJHVlKYPJKltTdBr2dV3y1g_lQiERpkL8um/s640/blogger-image-803674330.jpg"></a></div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJA781AmaBF0Vtd5cu2uxjn-bSOEOlRmqMsFQKCc1enRu2zGsAjX_SfWarLqm0NTkLfW-KUvGkq6FIsxhrX30pyyPtZeW6fXTzlX8KNg-BrNFs4sAPgM2ggPX4ihKwuIl3yFvPVzbPKeh/s640/blogger-image-99645574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJA781AmaBF0Vtd5cu2uxjn-bSOEOlRmqMsFQKCc1enRu2zGsAjX_SfWarLqm0NTkLfW-KUvGkq6FIsxhrX30pyyPtZeW6fXTzlX8KNg-BrNFs4sAPgM2ggPX4ihKwuIl3yFvPVzbPKeh/s640/blogger-image-99645574.jpg"></a></div><br></div><div>We're off to a birthday party tomorrow and I asked if I could bring something with us. So I've combined a red nose themed bake with a party food gift. Haha! Two birds, one stone. </div><div><br></div><div>I pinned these a few weeks ago but once I saw the biscuit recipe, I decided to go with my tried and tested biscuit recipe which I'll share with you now. This is perfect for when you need biscuits to keep their shape. It doesn't spread or grow, they come out of the oven the same size as they go in.</div><div><br></div><div>You can flavour your biscuits with chocolate powder, cocoa, cinnamon, ginger, cardamom etc. but these are just vanilla because of the jam centre. They're really just jammy dodgers in disguise. They'd be great to bake with kids too. Have a go!</div><div><br></div><div><b>Ingredients:</b></div><div>100g caster sugar </div><div>100g butter/margarine</div><div>1 medium egg</div><div>1 tsp vanilla essence </div><div>275g plain flour</div><div>-</div><div>5 tbsp icing sugar</div><div>5 tbsp jam (strawberry or raspberry to achieve a red nose of course!)</div><div><br></div><div>Makes 20 complete biscuits</div><div><br></div><div>Mix together either by hand or electric whisk/mixer, the sugar and butter. Add the egg and mix well then add the vanilla essence. Finally mix in the flour and it will come together as a dough. Wrap in clingfilm and chill for at least 20 minutes . You can even keep the dough until the next day if you want to make it in advance.</div><div><br></div><div>Preheat oven to 190/170 fan. Lightly flour your worksurface and roll out the pastry. I used a 6cm round cutter to cut out the circles. Place on baking sheets. Once you've cut them all out, use a smaller cutter to cut out the noses of half of the biscuits*. I used a 2.5cm cutter. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsAqzQK9BZCCatpXhi97DuwtFMVDCUSDAMYAu6tKWmVsU8pTruZOZorIZYuR_W-hnhwZ_wmJvcQZKk0OxcO3PglQ13TOtBssbiKN9hyxFdlZ_BulPWelJ5TvM6diR_W1i7dqRxZsNrFdG/s640/blogger-image-2006868067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsAqzQK9BZCCatpXhi97DuwtFMVDCUSDAMYAu6tKWmVsU8pTruZOZorIZYuR_W-hnhwZ_wmJvcQZKk0OxcO3PglQ13TOtBssbiKN9hyxFdlZ_BulPWelJ5TvM6diR_W1i7dqRxZsNrFdG/s640/blogger-image-2006868067.jpg"></a></div></div><div><br></div><div>Bake for 8-10 minutes until just turning a shade darker. Leave to cool then mix together the icing sugar and jam. Spread some into the middle of one of the whole biscuits and spread around but not to the edge, leave a small gap. Add the top biscuit (one with a whole) and voila!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_rwYbRH3QKH4DsVo1ommi-tPnFXTNto6J_h5GvDvYSyFWBuWjeRYvHJLJbn_MFw5BHWDe-u1YavjcpUNYhAbCbNwTWffS6_rjTj_2LCO395qYtjVWCtKf0Z6NkO6wxVccQwWFv5NRuov/s640/blogger-image-922648833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_rwYbRH3QKH4DsVo1ommi-tPnFXTNto6J_h5GvDvYSyFWBuWjeRYvHJLJbn_MFw5BHWDe-u1YavjcpUNYhAbCbNwTWffS6_rjTj_2LCO395qYtjVWCtKf0Z6NkO6wxVccQwWFv5NRuov/s640/blogger-image-922648833.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpF1L_UyGCbwbNoOyRCx9_rE4DBkIVXuLH9IoRZn5dSxQxT02UVIVTHVaBZEnk_xcuWXTWYTaZj-KgEnEmGar-IIFdj9-iwO5tPjYOXNxcDdC3V9Qr6Lm76qqN9eQWwA8QQCyfaOX2XJzy/s640/blogger-image--1222336639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpF1L_UyGCbwbNoOyRCx9_rE4DBkIVXuLH9IoRZn5dSxQxT02UVIVTHVaBZEnk_xcuWXTWYTaZj-KgEnEmGar-IIFdj9-iwO5tPjYOXNxcDdC3V9Qr6Lm76qqN9eQWwA8QQCyfaOX2XJzy/s640/blogger-image--1222336639.jpg"></a></div></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLYa9Ol6N96XKXMedjJ4BpTVoKNZvVrdyK15ZAeKc7E1vrHOqzwPKMOhyphenhyphen0qT1uUy1E0b-FKgfP4Q3kpqTa0Q9kf37goGuWf_iEqfJtBrBX2LDc8fOSJRNKVOskwqaHXctd5SRTHlPIcng/s640/blogger-image-943300738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLYa9Ol6N96XKXMedjJ4BpTVoKNZvVrdyK15ZAeKc7E1vrHOqzwPKMOhyphenhyphen0qT1uUy1E0b-FKgfP4Q3kpqTa0Q9kf37goGuWf_iEqfJtBrBX2LDc8fOSJRNKVOskwqaHXctd5SRTHlPIcng/s640/blogger-image-943300738.jpg"></a></div><br></div><div>I used a black edible pen to draw on the faces but you could use some thick icing dotted on.</div><div><br></div><div>*Make sure you cut out noses from half the circles. On my second baking tray I forgot and remembered once they came out of the oven. I was lucky though that the biscuits were still warm and I was able to punch holes through them. Phew!</div></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenDBMK4UCjzoUuvNEhfkn5NNHtmUOz-9B72GMmzUs_Sf2iyYXJ0CaOehzSpRFhCUAjcTNR03rvZL5x-mAU1gYJ1UpKy3ttLPm8jZNxJGeFmtu0bNmUc5t-RGYg4-DqRi5WTIkk8banD5x/s640/blogger-image--1209888900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenDBMK4UCjzoUuvNEhfkn5NNHtmUOz-9B72GMmzUs_Sf2iyYXJ0CaOehzSpRFhCUAjcTNR03rvZL5x-mAU1gYJ1UpKy3ttLPm8jZNxJGeFmtu0bNmUc5t-RGYg4-DqRi5WTIkk8banD5x/s640/blogger-image--1209888900.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4A7LloN5GyvwDX-pTVn_LPpj_8ZvCU_PQvob5q7C1FpXDQ4Jz8ULsc6umETQvaiUkPVH_xq3i2rinKu-29tila0u2HNBg-U_XC0Aia6-QorXTJJAxpQzgXGa8o6jntulWslQuSbL8390K/s640/blogger-image--1640526247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4A7LloN5GyvwDX-pTVn_LPpj_8ZvCU_PQvob5q7C1FpXDQ4Jz8ULsc6umETQvaiUkPVH_xq3i2rinKu-29tila0u2HNBg-U_XC0Aia6-QorXTJJAxpQzgXGa8o6jntulWslQuSbL8390K/s640/blogger-image--1640526247.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKetkHzrQqZJA3mU0Rk1Pxi7I_65iNokAVH3GEUF3kUI0npsB1bIzW5Hdw2X7LUBEpdegDZka2g_NbFUu_xUJXQhsBMZsjIimKi8ZRJmba8VtEtFLHGiA5XkbGNz0CC4SXESZNvGXvhjK/s640/blogger-image-1702593686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKetkHzrQqZJA3mU0Rk1Pxi7I_65iNokAVH3GEUF3kUI0npsB1bIzW5Hdw2X7LUBEpdegDZka2g_NbFUu_xUJXQhsBMZsjIimKi8ZRJmba8VtEtFLHGiA5XkbGNz0CC4SXESZNvGXvhjK/s640/blogger-image-1702593686.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0tag:blogger.com,1999:blog-5517171567271480441.post-89061798585715990342015-03-06T05:22:00.001-08:002015-03-06T05:30:53.761-08:00Mini egg blondiesIt's not easter yet but if mini eggs are out then mini eggs need to be eaten!<div><br></div><div>I really don't like american recipes as I find cup measurements too vague but I decided to go with this one and use cups for the first time. Ever!</div><div><br></div><div>But it worked though I'm not convinced at all that the cup method will be used much by myself. I'm dieting still but did save a piece of this back and it was well worth the fall off the wagon. I will definitely make these again so here follows the recipe. Blondies don't always use peanut butter but this recipe does</div><div><br></div><div>8 tbsp butter/margarine (115g)</div><div>1/2 cup brown sugar</div><div>1/2 cup caster sugar </div><div>1/2 cup peanut butter </div><div>1 egg</div><div>1 cup self raising flour </div><div>1 tbsp milk</div><div>1 cup mini eggs </div><div><br></div><div>Preheat oven to 190/170 fan. Grease and line an 8x8" baking tin. </div><div><br></div><div>Mix together the butter/margarine and the two sugars. Add the peanut butter and mix. Add the egg and mix, scraping down the sides so everything is incorporated then finally add the flour and milk. Spoon into the baking tin then dot in the mini eggs (I find this way they're evenly dispersed so every piece gets eggs in it)</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-ytAF5gLUKzdR1pmtuA1u55AtNF0YOD9St2IT1YyZTRyZAuwwjngk03fFfTMttLDQpukwgnph16QMM7x_So569FNsrMZOZO5qk9fLTuJQ30UWD56gSNeV-tSdA-kElIWUuFh20ESps-N/s640/blogger-image--291517350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-ytAF5gLUKzdR1pmtuA1u55AtNF0YOD9St2IT1YyZTRyZAuwwjngk03fFfTMttLDQpukwgnph16QMM7x_So569FNsrMZOZO5qk9fLTuJQ30UWD56gSNeV-tSdA-kElIWUuFh20ESps-N/s640/blogger-image--291517350.jpg"></a></div><br></div><div><br></div><div>Bake for 30 minutes until the centre is set then leave to cool in the tin</div><div><br></div><div>Slice and devour </div><div><br></div><div>Apologies for the terrible photos, they do no justice to the amazing taste </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1TAwJmNetJgRhWlGlbeklAwf-ub-GDvX08fg2_6cWPrclc1OYsTOFvtQWiCe6WkJbgEiO_sdmBFIA0bUU4vbyI9aB6cXVqdgYVdofQ82-aZuSZLWnTD2Qls55eqgLqbjPzy3KIJikKKl/s640/blogger-image--1209375356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1TAwJmNetJgRhWlGlbeklAwf-ub-GDvX08fg2_6cWPrclc1OYsTOFvtQWiCe6WkJbgEiO_sdmBFIA0bUU4vbyI9aB6cXVqdgYVdofQ82-aZuSZLWnTD2Qls55eqgLqbjPzy3KIJikKKl/s640/blogger-image--1209375356.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ISMlYpLD1vixpQLSK9JWKliLNTtL00nzu43HnDAegt5z561ykqvaASWluwwyYrMuTwn_VS8EupmbqUozUnzfdV8ctBNuqc3cykAkuiZOfnelSX32ZNTp2hdvOE0hlTYRI78F7qPfagqH/s640/blogger-image-2119592253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ISMlYpLD1vixpQLSK9JWKliLNTtL00nzu43HnDAegt5z561ykqvaASWluwwyYrMuTwn_VS8EupmbqUozUnzfdV8ctBNuqc3cykAkuiZOfnelSX32ZNTp2hdvOE0hlTYRI78F7qPfagqH/s640/blogger-image-2119592253.jpg"></a></div><br></div><div><br></div><div><br></div><div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com2tag:blogger.com,1999:blog-5517171567271480441.post-12995927125491321492015-03-05T04:45:00.001-08:002015-03-05T04:45:24.446-08:00Dad turns 60!<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjPPYMzYQ7sRAq_c642IjopgtT_RwvOFMZTDP60aS6VN1TK8kilG9WLmQVMinjL7dBdTjm2myVZivk7k9HFTinmEXNSnh1mQKCWN3PX6meKp3qBES00YpW93YyyKGC5VSXcH4A90Dr3r5/s640/blogger-image-1365517240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjPPYMzYQ7sRAq_c642IjopgtT_RwvOFMZTDP60aS6VN1TK8kilG9WLmQVMinjL7dBdTjm2myVZivk7k9HFTinmEXNSnh1mQKCWN3PX6meKp3qBES00YpW93YyyKGC5VSXcH4A90Dr3r5/s640/blogger-image-1365517240.jpg"></a></div><br></div>My dad turns 60 next week but the jammy sod is off to celebrate it in the Caribbean. But he still had to have a cake before he goes as it's the law don't you know?!<div><br></div><div>So here's my cake for a 6(0) year old as he works in construction and my boys love diggers. I followed two tutorials to create the construction themed centre and topped the cake with choc fudge frosting, chocolate chips and chopped up crunchies. The cake itself was vanilla and chocolate. It was supposed to be coffee but let's not go there. I almost made it choc orange but decided not to last minute.</div><div><br></div><div>Here are the two tutorials </div><div><br></div><div>http://fredellicious.blogspot.co.uk/2011/11/slanted-stripe-cake-tutorial.html?m=1</div><div><br></div><div>https://m.youtube.com/watch?v=oFCEZh2xlpI</div><div><br></div><div>I settled on a 7" cake rather than an 8" seeing as he's going away so not much chance to finish it. Having said that though it soon got chopped up and demolished.</div><div><br></div><div>One cake was coloured with yellow and orange gel food colouring and the second cake I made with cocoa powder and added black gel food colouring.</div><div><br></div><div>I was very nervous to attempt to cut the cakes and mine is far from perfect but not bad for a first attempt with a 4 and 3 year old asking to help constantly. </div><div><br></div><div>You don't know how it's going to look until it's cut open. Eeeeeeeek!</div><div><br></div><div>Using the tutorials, I cut round the edge of the 7", then cut round a 5" disc then finally a 3", popped each cake out and reassembled. I'd also frozen the cakes for 3 hours (3-5 is recommended) before cutting.</div><div><br></div><div>I didn't take many photos of how to assemble as the tutorials explain it well but here's my two reassembled </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXPdg4y6uneIskJBEAKxp0ZuK8uUQo5o75ktXR1FbZkWwborQz54gNJIX8HZzyOnB7yGg6dN0Fe_2P25Bvvv5RFO3gCtAOJZa4IQRPg4t9GNSbMVAuFsZIK_Fzz2JX65mhVW6ZIPGsoOJ/s640/blogger-image--284751560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXPdg4y6uneIskJBEAKxp0ZuK8uUQo5o75ktXR1FbZkWwborQz54gNJIX8HZzyOnB7yGg6dN0Fe_2P25Bvvv5RFO3gCtAOJZa4IQRPg4t9GNSbMVAuFsZIK_Fzz2JX65mhVW6ZIPGsoOJ/s640/blogger-image--284751560.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrU15eKsJSNoUvnf_FEXFjcRLOHEv7Tgue6Xp51pdl7eR9cTXyrTm4_Cbd2G8Yj65VDCzmCv7OGPtvZFsSarCvA6phaw4UvG97A6iVO9hPXetHOuKCstjgADWm2F9-LvJyhqbFNPhGNKN/s640/blogger-image--1700952509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrU15eKsJSNoUvnf_FEXFjcRLOHEv7Tgue6Xp51pdl7eR9cTXyrTm4_Cbd2G8Yj65VDCzmCv7OGPtvZFsSarCvA6phaw4UvG97A6iVO9hPXetHOuKCstjgADWm2F9-LvJyhqbFNPhGNKN/s640/blogger-image--1700952509.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9SAD0YnjEV5zMoxxitYfZ97B9xYqnyRW_5ZiCcpjq-m1eOUSUuqm_8Q9fGdGeNlfh4GViom9hJajvwMnBbLT66Pw7nFlLJX4XSzmhS-S_VgSNj2aRWo2kpZ-WMMtVJxgf_n1AKZaxh-n/s640/blogger-image-367999912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9SAD0YnjEV5zMoxxitYfZ97B9xYqnyRW_5ZiCcpjq-m1eOUSUuqm_8Q9fGdGeNlfh4GViom9hJajvwMnBbLT66Pw7nFlLJX4XSzmhS-S_VgSNj2aRWo2kpZ-WMMtVJxgf_n1AKZaxh-n/s640/blogger-image-367999912.jpg"></a></div><br></div><div>I popped a layer of fudge frosting between the two cakes then covered the top and sides</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDq1Jl5Fdk2BLRH-aw9FxrQKR36TeoUtSFiJs97x12U28oFKARgSCVoJ9NaWqQzONOLTiMpyNh21ZRwAwI4eb0GDmve4_6JkXLtKPLtvfAFf66wWe0vBmt0PSneHyk8P91_0lG27-OjNR/s640/blogger-image--47769198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDq1Jl5Fdk2BLRH-aw9FxrQKR36TeoUtSFiJs97x12U28oFKARgSCVoJ9NaWqQzONOLTiMpyNh21ZRwAwI4eb0GDmve4_6JkXLtKPLtvfAFf66wWe0vBmt0PSneHyk8P91_0lG27-OjNR/s640/blogger-image--47769198.jpg"></a></div><br></div><div>Max placed the dumper on top for me. Look how proud they are 😝😝</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lkvbOrhwLdcgSb1fUqmf0YTYyDSEPPSMlUj3cH5Lt6t-8AL55V8z7hZMfnTdZ7EN6ahAfpYPC63ixQGEcucgJjqIgiigpGzjQkBYmRK2nPggfRIPNCGMjYZcKV4IuA2qvyIv5MwSEpBA/s640/blogger-image--2120490710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9lkvbOrhwLdcgSb1fUqmf0YTYyDSEPPSMlUj3cH5Lt6t-8AL55V8z7hZMfnTdZ7EN6ahAfpYPC63ixQGEcucgJjqIgiigpGzjQkBYmRK2nPggfRIPNCGMjYZcKV4IuA2qvyIv5MwSEpBA/s640/blogger-image--2120490710.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-mEodzRNAxeLhGLmMiFa8UWxqOkScBlbHF5SpZdc0TRxzawcfIyUUBl8ZnrU257KKcLjNMPe97NEvmj21Sf98N9sjR_0TVsyUWECTYi4uQ0ylLsNbl-bBN_dswoLV8W0T6RXGADirnUK/s640/blogger-image-927134883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-mEodzRNAxeLhGLmMiFa8UWxqOkScBlbHF5SpZdc0TRxzawcfIyUUBl8ZnrU257KKcLjNMPe97NEvmj21Sf98N9sjR_0TVsyUWECTYi4uQ0ylLsNbl-bBN_dswoLV8W0T6RXGADirnUK/s640/blogger-image-927134883.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlpqWp45bNctRwK5cR07CaWKsdiQ-aLaxvHd9cCs48TV0sA8W67X50hz8JLtTsGdPjFhj7_lEb1glX5582eyuaH00l-B2l1am6oIjLHUooNNnZEx0pCWra48aoJdOItF9o4E7mMX1WQyG/s640/blogger-image--1172639916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlpqWp45bNctRwK5cR07CaWKsdiQ-aLaxvHd9cCs48TV0sA8W67X50hz8JLtTsGdPjFhj7_lEb1glX5582eyuaH00l-B2l1am6oIjLHUooNNnZEx0pCWra48aoJdOItF9o4E7mMX1WQyG/s640/blogger-image--1172639916.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomtRvNrLxHZ0RjNtZgcrnnybgb69y6Q7mHkLo8C69d88sqaEzYdutaDgUc3s2TnkpP7cKZZuobXRy0NwdlVS0GeT0NgIEN3I9KGqqjxbNOGoyt5wCyt9UpG-MITbJnMn7KN0TVpqbBnDv/s640/blogger-image--914531448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomtRvNrLxHZ0RjNtZgcrnnybgb69y6Q7mHkLo8C69d88sqaEzYdutaDgUc3s2TnkpP7cKZZuobXRy0NwdlVS0GeT0NgIEN3I9KGqqjxbNOGoyt5wCyt9UpG-MITbJnMn7KN0TVpqbBnDv/s640/blogger-image--914531448.jpg"></a></div><br></div><div>The big reveal!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95WWsum56qhHgEEZKHT73B2xQCuKdzRg-1jK4daMM-4QZ1oKqU4TThSUYJ6SIURXHd-Xhntnp3VaXstGeylUwdwZRwqw8JBfgYsbjsU1NX-7dIMipS8F0qVeUXJ6fHfdvkFYDRSz9f3VX/s640/blogger-image--1527833351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95WWsum56qhHgEEZKHT73B2xQCuKdzRg-1jK4daMM-4QZ1oKqU4TThSUYJ6SIURXHd-Xhntnp3VaXstGeylUwdwZRwqw8JBfgYsbjsU1NX-7dIMipS8F0qVeUXJ6fHfdvkFYDRSz9f3VX/s640/blogger-image--1527833351.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7YpRPL7CNYlxVmztfjr8IYIVF8lHcgtEDPlh71tRWXHZh9gGuUxom2qTlKBlj4NMt17cOPTgo8L9QRupkdzI7RTugdnB5M7fH5LmsFqjWAWu8CU7WMEYZcPRF3IUBzf_f6SwddxkWCkp/s640/blogger-image-1003677806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7YpRPL7CNYlxVmztfjr8IYIVF8lHcgtEDPlh71tRWXHZh9gGuUxom2qTlKBlj4NMt17cOPTgo8L9QRupkdzI7RTugdnB5M7fH5LmsFqjWAWu8CU7WMEYZcPRF3IUBzf_f6SwddxkWCkp/s640/blogger-image-1003677806.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQtZjaOg_xxi4oY_14CzcW9X0xXfrfUG0jqkEnYnQEQxdjMZl3Qz2egbg8_vhgdGmX2bs1dsXuU30ORLss9Lbp2Dd3H_Xn3RpAxNIIyRay1c1EOErGefUcYHOvN-_GqpGAf9WjpEyLPOP/s640/blogger-image-1721886742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQtZjaOg_xxi4oY_14CzcW9X0xXfrfUG0jqkEnYnQEQxdjMZl3Qz2egbg8_vhgdGmX2bs1dsXuU30ORLss9Lbp2Dd3H_Xn3RpAxNIIyRay1c1EOErGefUcYHOvN-_GqpGAf9WjpEyLPOP/s640/blogger-image-1721886742.jpg"></a></div><br></div><div>And my card. Love it!</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMV1xl6VAc4dNAmOsYMU3Zl7lgoguR8NLd4ouneWLxjH1qmnIPRRIxzwz0YQMLWt-ZaKGTngHmQpBv1LxviX-rtYApztSy4qYxRwfcDmLz3jpiPU-iGFCxyivswY0BNDsRH7gDFG3gh0jK/s640/blogger-image--1906188883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMV1xl6VAc4dNAmOsYMU3Zl7lgoguR8NLd4ouneWLxjH1qmnIPRRIxzwz0YQMLWt-ZaKGTngHmQpBv1LxviX-rtYApztSy4qYxRwfcDmLz3jpiPU-iGFCxyivswY0BNDsRH7gDFG3gh0jK/s640/blogger-image--1906188883.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com1tag:blogger.com,1999:blog-5517171567271480441.post-57555785793658240662015-02-01T10:21:00.001-08:002015-02-01T10:23:05.605-08:00Piña colada cupcakesI saw these about a week ago and decided they definitely needed to be made. Unfortunately once again I can't taste test them but reports back are that they're super moist and very tasty indeed but perhaps the piña colada taste isn't very prominent. I have two ideas to rectify that; one which I wanted to implement today but had no dessicated coconut, the other I thought of afterwards.<div><br></div><div>My concern also lies in the sugar used as brown sugars have a much stronger taste so next time I'll make the recipe with just caster sugar.</div><div><br></div><div>Here's the recipe made today:</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">210g plain flour</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 tsp baking powder</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 tsp bicarbonate of soda</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">115g butter</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">50g caster sugar</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">150g light or dark brown sugar </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 egg</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">120ml pineapple juice</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">120ml coconut milk </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 tsp vanilla essence </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Preheat oven to 180/160c fan. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Line a 12 hole muffin tin with muffin cases. </span></div><div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Add the flour, baking powder and bicarbonate to a mixing bowl. Melt the butter in another bowl and add the sugars to it. Pour into the dry mix with the egg, pineapple juice, coconut milk and vanilla essence and whisk until combined. Pour into cupcake cases (I only got 11) and bake for 20 minutes or until a cake tester comes out clean.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Once cooled make the frosting as in the original recipe. I had some buttercream ready from another bake so I added some coconut milk and vanilla essence to taste.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Pipe in a swirl on top of each cupcake and top with a morello cherry.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">I wish I had some paper straws to pop in them to finish the cocktail look but morello cherries were all I had </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Right, to enhance the flavours next time I'm going to add some chopped pineapple chunks or dried pineapple pieces to the cake batter. I'll also only use caster sugar. </font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">For the frosting I'll toast some dessicated coconut and mix into the frosting reserving a bit to sprinkle on top. And buy some paper straws :)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I guess it'll be a combination of this recipe plus the pineapple and coconut recipe I made in December.</span></div><div>http://mahhattersteaparty.blogspot.co.uk/2014/12/pineapple-and-coconut-cake.html?m=1</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Definitely be making them that way so watch this space!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Original recipe: </span></div><div>http://sallysbakingaddiction.com/2014/04/02/pina-colada-cupcakes/</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAtVjx-rJsspwAOoylJTrEz0DnKKXbEhmUQA9VMN5yDJQJeYy43ZJp_S89DeKJRwthWxxRZNrtUCeiUMXFMtjcXlHexDLBcb-JCZDvtlmO6Q5XdtyG4oQzQPUdRWWR3HmiXuW3dDY9sZN/s640/blogger-image-1047012383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAtVjx-rJsspwAOoylJTrEz0DnKKXbEhmUQA9VMN5yDJQJeYy43ZJp_S89DeKJRwthWxxRZNrtUCeiUMXFMtjcXlHexDLBcb-JCZDvtlmO6Q5XdtyG4oQzQPUdRWWR3HmiXuW3dDY9sZN/s640/blogger-image-1047012383.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Bow8x97D_u0hd8HREv2jqZn0uAF4qqPqnuPzAw1hX4T1H3nFFs-99JXIy2KU-YBMPBVgXZeKqVrbxdX1imDNoZ8uR_AhHfe1xntcMOfTjvvZ6GIOjjqns91123k0PzbZh9SnE3H0aWhF/s640/blogger-image--968818469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Bow8x97D_u0hd8HREv2jqZn0uAF4qqPqnuPzAw1hX4T1H3nFFs-99JXIy2KU-YBMPBVgXZeKqVrbxdX1imDNoZ8uR_AhHfe1xntcMOfTjvvZ6GIOjjqns91123k0PzbZh9SnE3H0aWhF/s640/blogger-image--968818469.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPl_PtDX1sqHeMOQZsTfSZ-XRprolJzrYTbh_8VNgXTsQOapTY8S4TRRvegtdi4sIWzxtA09KCJut7cdzDP9USok_W-xaY4xzelrsRKV1V4sXc2iNXl8bB6GtvyJz3AJcPP00r1eFUI-7Z/s640/blogger-image--2025952362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPl_PtDX1sqHeMOQZsTfSZ-XRprolJzrYTbh_8VNgXTsQOapTY8S4TRRvegtdi4sIWzxtA09KCJut7cdzDP9USok_W-xaY4xzelrsRKV1V4sXc2iNXl8bB6GtvyJz3AJcPP00r1eFUI-7Z/s640/blogger-image--2025952362.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/05432857330948510743noreply@blogger.com0