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 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 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!
Decided to have a chinese nibble tonight, and you can’t have chinese without peanut satay….I just love peanut sauce. Having my Crisper plate I decided to try this plate instead of on my griddle and yip it cooked the chicken amazingly well, in only 8 minutes too….browned on both sides.
Made 6 skewers
2 Chicken Breasts cut into large strips or small pieces
2 tbsp soy sauce
2 tbsp squeezed lime juice
1 tbsp honey
1 tbsp Sriracha sauce
2 tsp ground ginger
2 cloves garlic minced
- Put all of above ingredients (except the chicken) in a bowl and mix together.
- Add in the chicken and toss to coat, leave in the fridge overnight preferably or for at least 4 hours to marinate.
- When ready soak the wooden skewers and thread the chicken onto the skewers.
- Preheat the crisper tray for 3 minutes, then place the skewers onto the plate and cook on crisper setting for 8 minutes…..no need to turn.
- Serve with some Peanut Dipping Sauce. (I used shop bought)
I was so excited last week as I received my Pasta Maker Attachment for my Kitchen Aid Mixer. I decided to give Wonton wrappers a go…….well what can I say, I just love this little gadget, so easy to use and perfect wraps. I decided to cook them 2 ways, 1 boiled and 1 oven baked for a crispy texture.
Unfortunately I didn’t cut them big enough for actual wonton shapes so wonton rolls/parcels it was……lol. (lesson learned)
For the Dough
150g plain flour
1 egg beaten
1 tbsp oil
2 tbsp hot water
For the Filling
1 tbsp oil
3 spring onions – chopped
250g chicken – minced
2cm ginger – finely chopped
1 clove garlic – finely chopped
2 heaped tbsp creamed corn
1 tbsp sweet chilli sauce
1 tbsp soy sauce or kepcup manis (if you can get it)
1 tbsp toasted sesame seeds
1 tsp dried chillies
- Using the flat beater on your mixer, mix together flour, salt, hot water, oil and egg for about 2 minutes, change to the dough hook and knead until you get a soft silky dough, approx 8-10 minutes. Wrap in clingfilm and refrigerate for about 30mins-1 hour.
- Remove from fridge and with floured hands knead for 30 secs. Cut into slices about 2cm thick.
- Attached the pasta attachment and flour, firstly put dough through on level 1 then pull through and fold then put through on level 2 twice, now turn to level 4 and turn through twice again, then finally turn to level 6 and turn through 2 or 3 times until the dough is almost see through. & repeat.
- Lay dough sheets onto a lightly floured surface and cut into rectangles
- Meanwhile, heat oil in a fry pan and gently fry the spring onions, garlic, ginger and chicken mince until browned. (if you have breast just use a processor to blitz into mince)
- Place chicken mix into the mixing bowl, then add creamed sweetcorn, sauces, chilli, sesame seeds and salt & pepper, mix for a minute until combined.
- Lay dough sheets out and take 1-2 tsp of mixture and place in centre, lightly moisten the edges with water to help seal and pull up the edges to make a wonton, make sure it is tight and no air, if you’ve cut the dough too small (like me..lol) just roll them up and pinch the sides (almost like a spring roll type parcel). Repeat
- To boil….bring a pan to boiling point reduce by 1 and place each wonton in to cook for about 3-5 minutes depending on size.
- To Bake….preheat oven to 200 deg, place on a lightly greased baking tray and bake for about 12-15 minutes.
- I served with sweet chilli sauce (shop bought)……….oh so yummy!