ALL · Cakes and Biscuits · Desserts · Pastries and Pies · Snacks and nibbles

Lemon Puffs

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I had some puff pastry left in the fridge and some cream, so, yep you guessed it…..cream puffs! Add a hint of lemon for an Easter flavour and voila……..Lemon Puffs were born! So Tasty, so easy, so happy!

 

1/2 sheet of ready made Puff Pastry

100ml double cream

25g icing

1 tsp vanilla essence

Juice of 1 lemon and Zest

 

  1. Preheat oven to 180 deg.
  2. Roll out Puff pastry as thin as you can without breaking.
  3. Using a knife cut into strip about 2 inch wide and the cut lengthways about 6 inch long. Place onto greaseproof paper on a baking tray. Sift some icing sugar over pastry and refrigerate for about 5 mins.   DSC_0010 (2)
  4. Remove from fridge and bake for 10 mins or until golden brown and puffed up.
  5. Allow to cool.      DSC_0011
  6. Meanwhile, to make cream, pour cream into a bowl, add icing sugar, vanilla essence and lemon juice and zest whisk until stiff and glossy.
  7. Using a spatula put cream into a piping bag and then pipe dollops onto half of the puff pastry and using the other puff pastries make a stack, sift some icing sugar over and finish of with remainder of cream. You can do any design you like.

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Yummy!!

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ALL · Bread · Cakes and Biscuits · Facts and info on Scotland · Pastries and Pies · Scottish Cuisine

Best Cakes in Dundee!

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I was on my way to see one of my customers in Dundee today and after calling ahead, the designers asked if I would bring them in a Coffee Tower from Fisher & Donaldson Baker, so being the kind person I am and I was also intrigued as to what a Coffee Tower was! I thought I would treat them in the hope I would get a coffee after a long drive.

I decided to stop in at the Perth Rd, Bakers Shop at 9am this morning, walking through the door your are hit with the amazing smell of sweet and savoury that instantly makes you hungry. I was welcomed with a warm hello from the girl behind the counter, who was also very chirpy for 9am. (I am not a morning person!lol!) I asked for a Coffee Tower and she presented me with this deliciously looking Choux Bun filled with coffee flavoured cream and coffee glaze topping. Oh my it looked amazing, so I just had to get one for myself……..and oh boy…it was delicious! I had to stop myself going back in to get more……

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The variety of cakes and breads they do was just amazing I couldn’t help wandering my eyes over the vast amount of selections they had. Here are a few:-

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I would definitely come back here again and again. If you are in any of these areas that they have shops, please go in and try, you won’t be disappointed. Check out their website:- http://fisheranddonaldson.com/

They have stores in Cupar, Dundee and St. Andrews.

 

ALL · Cakes and Biscuits · Desserts

Maple Syrup and Chocolate Muffins

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This was my 2nd batch of today, after a night out last night we wanted some Home Comfort Food, so off to the kitchen I went and decided on a quick Muffin Recipe. After looking at what I had in cupboards my Maple Syrup and Chocolate combo were just the ticket to tackle our munchie (hungry) feeling!

Makes 6 Muffins

125g Self Raising Flour

50g Softened Butter

1 egg beaten

50g Caster Sugar

40g soft light brown sugar

1 tbsp semi skimmed milk

2 tbsp Maple Syrup

FOR THE TOPPINGS

1 handful (20-30g chocolate drops)

1 Cup (50g Icing Sugar)

1 tbsp Semi Skimmed Milk

1/2 tsp Vanilla Extract

 

  1. Preheat oven to 180 deg. Line a muffin tine with paper cases.
  2. Beat the butter until soft, gradually add in Brown sugar and caster sugar until combined and fluffy.
  3. Beat the egg in a separate bowl, Slowly add in the eggs to the sugar mix, add in the Maple Syrup and mix.
  4. Sift the flour into the sugar mix in 3 batches, adding a little of the tbsp of milk after each batch until combined.
  5. Spoon the mixture into the muffin cases and bake in the oven for about 20 mins.
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  7. Meanwhile, mix the Icing sugar, milk and vanilla extract together until you get a fine paste like solution.
  8. 5 minutes before the muffins are ready, remove from oven and press the chocolate drops on top of the muffins, bake for the remainder, allowing chocolate to slightly melt in.
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  10. Remove from oven and using the icing sugar mix drizzle over the muffins……you can be creative here if you want!
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  12. Allow to cool for 10 mins……….and then devour….YUMMY!

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Check out my banana and Coconut Muffins here also.

https://cookingwithluce.wordpress.com/2016/01/24/banana-and-coconut-muffins/

 

BEWARE!……your kitchen WILL get messy! lol!

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Nutrition Facts
Maple Syrup and Chocolate Muffins

Servings Per Recipe: 6

Amount Per Serving

Calories: 257

  • Total Fat: 8 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 45.4 mg
  • Sodium: 79.2 mg
  • Total Carbs: 42 g
  •     Dietary Fiber: 1 g
  •     Sugars: 19.6 g
  • Protein: 5 g

 

 

 

 

ALL · Cakes and Biscuits

Banana and Coconut Muffins

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Today I woke up late after one of my friends 30th Birthday Party last night, surprisingly I felt really good and awake, after a shower and breakfast I suddenly got the urge to bake after my boyfriend saying he had the munchies…lol! So off I went into the kitchen, music on and feeling creative. Looking in my cupboards I came up with 2 different muffin recipes….so here goes the first one:-

Makes 6 muffins

125g Plain Flour

1 tbsp baking powder

1 tsp cinnamon powder

50g caster sugar

40g desiccated coconut

1 really ripe banana

90ml semi skimmed milk

1 egg beaten

50g butter melted

1 tsp vanilla extract

 

  1. Preheat oven to 180deg. Line a muffin tin with paper cases.
  2. Sift the flour, cinnamon and pinch of salt into a mixing bowl. Stir in the sugar a 45g of coconut (leave a tbsp amount for after). Make a well in the middle.
  3. Peel banana and mash 3/4 of it into a paste. Put 1/4 to side. Put banana paste into well of flour mix.
  4. Lightly whisk milk, beaten egg, vanilla and melted butter together, pour into well of flour mix.
  5. Mix all ingredients together but do not over mix.
  6. Spoon mixture evenly into the 6 muffin cases.   20160124_144317_resized
  7. Slice the remaining banana and place one or two slices on top and sprinkle remaining coconut over.
  8. Place in oven and bake for about 20-25 mins until knife comes out clean. Leave to cool.

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Then eat to your hearts content! YUMMY!

 

 

 

 

Also check out my other Muffin recipe:- Maple Syrup and Chocolate!

https://cookingwithluce.wordpress.com/2016/01/24/maple-syrup-and-chocolate-muffins/

 

BEWARE!! your kitchen WILL get messy! lol!

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Nutrition Facts
Banana and Coconut Muffins

Servings Per Recipe: 6

Amount Per Serving

Calories: 204

  • Total Fat: 8.1 g
  •     Saturated Fat: 4.7 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 45.5 mg
  • Sodium: 87.8 mg
  • Total Carbs: 30.4 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 11.8 g
  • Protein: 4.5 g

 

 

 

ALL · Cakes and Biscuits · Snacks and nibbles

Toffee and Chocolate Shortbread with Pecans

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Having my breakfast this morning and sitting looking at the very wet and windy weather through the window, my thoughts were of feeling cosy and warm this afternoon, so I decided I wanted a nice bit of cake to go with my fresh warm coffee. Looking in my cupboards I saw Toffee Sauce and Chocolate and came up with this wee bit of delightful heaven. Cake, Coffee and a Comfy Couch on a rainy day, canny beat it!

Makes 15 squares

110g unsalted butter

105g Soft Brown Sugar

1 tsp Vanilla Essence

130g All purpose Flour

Pinch salt

150g chocolate (dark or milk)

30g Pecans – chopped

 

1. Preheat oven to 180 deg.     20151114_102920

2. Line a 20cm baking tin with foil and grease.

3. Mix with an electric mixer the butter, sugar and vanilla until smooth

4. Then mix in the flour and salt and mix until combined but not too stiff.

5. Pour mixture into the baking tin and with a spatula evenly spread out. 20151114_100801

6. Place on middle shelf in oven for about 20 minutes until golden brown.

7. Meanwhile, chop up chocolate into small bits, and chop pecans too.

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8. Once base is ready, pour chocolate bits evenly over and put back into oven for 1-2 mins until melted, remove and spread evenly.

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9. Top with the pecans and allow to cool. Once cool put into fridge to set chocolate (approx 1 hour)

10. Cut into small squares and serve. YUMMY!

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I had some toffee sauce and decided to drizzle over squares which added extra flavour.

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ALL · Cakes and Biscuits · Desserts · Snacks and nibbles

Chocolate and Pecan Brownies

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Makes about 8 squares

100g Dark Chocolate

100g Butter unsalted

50g Pecans – chopped

2 eggs

150g light muscovado sugar

1 tsp vanilla extract

75g plain flour, sifted

  1. Preheat your oven to 180 deg. Grease and line a 20 x 15cm baking tin.  20150829_085617_resized

2. If you have an Induction hob, break up chocolate and place in a saucepan, set hob to No. 1 and allow to melt gently, add in the butter and allow to melt through, once melted remove and add in the pecans, stir through.  (otherwise melt chocolate in bowl over hot water)

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3. In a mixing bowl whisk the eggs, sugar and vanilla together until smooth. Fold in the flour and melted chocolate being careful not to over mix. Pur into the prepared baking tin.

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4. Bake in the oven for approx 20 mins. Leave to cool then cut into squares. Serve and Enjoy. Nice with custard, ice cream or simply on their own.

 

 

 

ALL · Cakes and Biscuits

chocolate fudge Cup cakes with Caramel Sauce

 

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Cup Cakes – Makes approx 20-24

250g butter

250g caster sugar

4 eggs

1-2 tablespoons of cocca powder

3 teaspoons of vanilla extract

225g self raising flour

1 bag of chopped fudge pieces

*In a bowl mix together butter and sugar until creamy

*Add in the eggs until beaten, then add in the cocca powder and vanilla

*Gradually add in the sift flour and mix well until thickened

*Add in fudge pieces and mix together

*Pour into Cake cases and bake on Multilevel setting at 200 deg  for approx 20 minutes

For the Caramel Sauce:-

100g chocolate bar with caramel (Tesco bought)

200g icing sugar

200g butter

1 egg

pinch of salt

1 teaspoon vanilla extract

*Melt the chocolate on an induction hob in a saucepan on No. 1 OR the traditional way of a glass bowl over hot water

*Mix Butter, Salt and vanilla for about 3-4 mins

*Add icing sugar and mix well for 3 mins

*Blend in egg and mix for about 1 min

*Finally mix in the melted chocolate and mix for about 4 mins or until it thickens

Decorate cupcakes when cooled and add favourite topping if desired