When life gives you snowy days…………..JUST BAKE!……….Coffee and Cake can never go wrong in my house, especially on a snowy day. I used my sponge recipe from my pistachio cupcakes, and I just omitted the pistachios. I baked half with chocolate chips inside and the other half I used some Unicorn Chips (coloured white chocolate chips). I then decided to use what I had in my cupboards with regards to decoration and went a bit creative……lol! Think the boredom was getting to me……lol.
This is definitely my best cupcake mixture to date, always light and fluffy and full of flavour.
O.M.G!! What can I say………….this little creation is my best yet……absolutely delicious! 10/10 my boyfriend said….lol!
I just love a relaxing saturday afternoon baking, while my boyfriend was watching the Rugby I was listening to my favourite tunes by Imagine Dragons and creating some little afternoon delights.
140g Golden Caster Sugar
140g Self Raising Flour
5 tbsp milk
100g milk or dark chocolate drops (whichever you prefer)
1 tsp vanilla essence
1 tsp almond extract
250g icing sugar
Green food colouring
- Preheat oven to 160 deg.
- Line a Muffin tin with cases.
- Blitz the pistachios in a blender under finely chopped. (keep a little back for decoration)
- Mix flour, sugar, butter, eggs, milk, vanilla essence, almond extract and pistachios in an electric mixer until well blended and smooth.
- Divide the mixture between the cases and then push some chocolate chips into each one.
- Bake in the oven for about 23-25 minutes or until a knife comes out clean. Leave to cool on a rack after.
- Meanwhile, sift the icing sugar into a bowl and add 1 tbsp at a time of water until you get a thick but still slightly running texture. Then drop 1 or 2 drops of food colour into icing to make a pale green colour.
- Melt some chocolate in the microwave for the decoration. About 1 minute – 1m30secs.
- When cakes are cool, top with the icing, then left over pistachios and drizzle with the chocolate. Refrigerate for about 1/2 hr to harden.
- Then just devour! Oh so Yummy!
I first saw this recipe on Pumpernickelandrye, they looked far too good not to give them a try…………………oh and how I was right, they were delicious, light and very moreish. A very simple recipe that packs flavour and satisfaction. Perfect with a cuppa. (or as my boyfriend says ‘perfect on their own too!’ lol!)
They are more like a biscuit or cookie with a little crunch.
80g Granulated Sugar
3 tbsp plain flour
1/4 tsp salt
200g shredded coconut
3 egg whites
1 tsp almond extract
100g chocolate chips
- Preheat oven to 160 deg.
- In a bowl mix sugar, flour and salt together then add the coconut.
- In a separate bowl whisk together the egg whites and almond extract until foamy but not too stiff.
- Pour the egg mixture into the dry mixture and combine until moist.
- Lay parchment paper onto a baking sheet and take 1 heaped tbsp of the mixture and place onto sheet.
- Bake in oven for about 20 minutes.
- Meanwhile, melt the chocolate drops in a microwave dish for about 30 seconds intervals until melted.
- Once macaroons have baked and cooled completely, dip each one into the chocolate to cover base and set aside. I lay back on tray upside down.
- Place the macaroons in the fridge for about 10-15 minutes to allow to chocolate to harden. Once hardened, remove and you can then drizzle more chocolate over the top of the bakes (if you have any left, I only had enough for 2……maybe 150g chocolate drops would be enough to do this.) Allow to harden in fridge.
- Serve with a lovely cuppa. Oh so Yummy!
I wanted to make a ginger cake but came across this recipe from Mary Berry that added cocoa powder, so I decided to give it a try. As there was only 2 of us I made a mini version. The combination of Chocolate and Ginger is just so moreish!
Serves 4 (double quantities for a 20″ size cake)
100g butter at room temperature
25g Cocoa powder
2 tbsp semi skimmed milk
2 medium eggs
90g self raising flour
1 tsp baking powder
1 tsp ground ginger
125 g caster sugar
1 tsp stem ginger
For the topping and filling:-
115g icing sugar
60g butter at room temperature
1 tbsp of stem ginger syrup
1 tsp semi skimmed milk
1 tsp of Stem ginger bits for topping.
- Grease and line 2 cake tins, I used 2 x 5″ springform tins.
- Preheat oven to 160 deg on fan.
- Put the cocoa powder into a large, heatproof bowl. Stir in 3 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.
- Add all the remaining ingredients and mix with an electric whisk for a few minutes, but watch not to over mix as you want it light and fluffy.
- Divide the cake mixture evenly between tins and bake in oven for about 25-30 minutes. Then remove and allow to cool in tins for a few minutes before removing to cool completely on a rack.
- To make the filling, sift the icing sugar into a bowl, add the stem syrup, milk and butter and whisk with an electric mixer until well blended.
- Take 1 of the cakes and if needed trim the top of the cake so you have a flat base then spoon some of the mixture on and smooth with a palette knife. Take the other cake and place on top, then spoon the rest of the mixture and smooth with the palette knife. Finally garnish with the stem ginger pieces.
- Serve with a lovely cuppa.
I know right!….low calorie doughnuts! O.M.G! Who knew? These are inspired by Tom Kerridge, I just needed to give these a go after seeing him bake these on TV, I have to say they are amazing, the flavour is fabulous and they are extremely light and fluffy too. At ONLY 120 CALORIES per Doughnut……..why would you not?? I have to say I was in heaven this afternoon……my fav Sunday afternoon treat….Fresh Coffee & Doughnuts! (no guilt)
250g Self Raising flour
180ml milk – semi-skimmed
2 tbsp sugar
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp chinese five spice
1/2 tsp dried yeast
1 egg beaten
1 tsp vanilla extract
- Gently heat the milk, butter and vanilla extract in a saucepan on hob. (do not boil)
- In a mixer, sift the flour, 1 tbsp sugar (keep 1 tbsp back for finishing), cinnamon, chinese five spice and yeast, mix together.
- Add in the egg to the flour and mix then add in the milk mixture and mix until you get a thick batter.
- If you have a doughnut tray…..brilliant! If not, (like me) spoon the mixture into a piping bag and grease a baking tray.
- Gently pipe round circles like doughnuts onto the tray.
- If you have a proving setting on your oven set or place in a warm place and allow to rise for about 2 hours.
- Preheat your oven to 210 deg and bake for about 10 minutes.
- Remove and allow to cool slightly.
- Brush each doughnut with a little water and dip into the remaining sugar. You could also use light brown sugar and maybe add 1 tsp of cinnamon for extra flavour.
Then………devour………..and don’t feel guilty about it! Happy Days!
I had some left over apples and filo in my kitchen so it was obvious it had to be little apple parcels. These were so tasty and so quick to cook using my little crisper plate……..oh did I tell you how much I love this little crisper? lol!
2 Granny smith apples – chopped into small chunks
3 sheets of filo pastry
1 beaten egg for wash
small handful of raisins
70g light brown caster sugar
2 tsp ground cinnamon
Fry oil – light
2 tbsps Icing sugar to finish
- Spray a fry pan with oil on a medium heat
- Gently fry the apple, sugar, cinnamon and raisins until just caramalised (about 8-10 mins) Remove and allow to cool.
- Lay your first sheet of filo on a worktop and brush with the egg wash, then take your 2nd sheet and lay onto, brush with egg wash, and then your 3rd sheet as above. Then cut vertically into 4 sections.
- Preheat your crisper plate for 3 minutes on dynamic crisp setting
- Once cooked, remove from plate and allow to cool slightly. Sieve some icing sugar over the parcels and serve. These are lovely with ice cream, whipped cream or even caramel sauce. oh so yummy!
You can of course bake these in a 190 deg oven for about 20 minutes.
I recently bought this little jar of Oak Smoked Apple Butter from The Sweet Beet Company, I decided to give doughnut muffins a go……..oh WOW! So tasty and different, another great food find for my recipe book.
For the Muffins
260g plain flour
32g Caster Sugar
2 tsp baking powder
1 tsp salt
4 tbsp oak smoked apple butter
1 tsp cinnamon
2 eggs beaten
1 tsp vanilla extract
1 tbsp melted butter
For the Topping
1/4 cup of caster sugar
1/4 cup light brown sugar
1 tbsp cinnamon
1 egg beaten for wash
- Preheat oven to 165 deg.
- Grease a muffin tin
- Mix flour, sugar, baking powder and salt in a mixing bowl
- Add in melted butter, milk, vanilla, apple butter and eggs and mix together until well blended, if too thick just add a little more milk.
- Spoon mixture evenly into the muffin tin, only about 3/4 full.
- Bake for about 15 minutes or until a knife comes out clean.
- Mix together the sugars and cinnamon in a bowl for the topping, and set aside the egg wash. Once the muffins have cooled, remove from tin and brush with egg wash then dip into the sugar mix, thoroughly coating the whole muffin, lay on a rack to set.
- Serve with a lovely cuppa! These are so moreish!