tag:blogger.com,1999:blog-53750863415186642102024-02-19T06:09:14.648+00:00Sweet & Simple Bakes RecipesSweet & Simple Bakes RecipesSweet and Simple Bakeshttp://www.blogger.com/profile/01835842951850079825noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-5375086341518664210.post-30244364209595031382009-12-03T09:00:00.001+00:002009-12-03T09:00:07.082+00:00Cranberry, Pecan and White Chocolate Cookies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNayUfKB83AUbXjvlkRU2Z48BKpP7wu-i3q62Fe2bZmWXLQNaYcqBJxkA0O0D1GEQd-nQZrZGnxD5bSJ8HQoo7izkkmzQf-87FRoTmO3AOF4knIreVEakW3z4SHt6ICKMUurfatPnF/s1600-h/Christmas+Tree.jpg"></a> <strong><span style="font-size:130%;color:#ff0000;">Wishing all our bakers a Merry Christmas and Happy New Year!!</span></strong></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5aFzYZ2pwhb-psX-6j1gKcgZIy-1qwLkxLxArsqjzxyXFKjmo1G0CK5YXXJtlQQ0KOoVazn2J61dgdR92ReiIpp7k226UbQXyvOsjnhxRQI3Wbm3sASPIM_rUsf-4pN3rOOgSDrs/s1600/Cranberry+and+White+Chocolate+Cookies2.JPG"><img id="BLOGGER_PHOTO_ID_5410203410623988514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5aFzYZ2pwhb-psX-6j1gKcgZIy-1qwLkxLxArsqjzxyXFKjmo1G0CK5YXXJtlQQ0KOoVazn2J61dgdR92ReiIpp7k226UbQXyvOsjnhxRQI3Wbm3sASPIM_rUsf-4pN3rOOgSDrs/s320/Cranberry+and+White+Chocolate+Cookies2.JPG" border="0" /></a><strong><span style="font-size:130%;"><span style="color:#990000;">Cranberry</span>, <span style="color:#993300;">Pecan </span>and <span style="color:#ffcc99;">White Chocolate </span><span style="color:#cc9933;">Cookies</span></span></strong><br /><br /><strong>Makes 30</strong><br /><br /><strong>Ingredients</strong><br />150g plain flour<br />½ tsp baking powder<br />½ tsp salt<br />75g rolled oats (not instant)<br />125g soft butter<br />75g dark brown sugar<br />100g caster sugar (superfine)<br />1 egg (large)<br />1 tsp vanilla extract<br />75g dried cranberries (or dried fruit of choice)<br />50g pecans, roughly chopped<br />150g white chocolate chips (or chocolate of choice)<br /><br />Preheat the oven to 180oC/ 350°F/gas mark 4.<br /><br />Measure out the flour, baking powder, salt and rolled oats into a bowl.<br /><br />Put the butter and sugars into another bowl and beat together until creamy — this is obviously easier with an electric mixer of some kind, but you just need to put some muscle into otherwise — then beat in the egg and vanilla.<br /><br />Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.<br /><br />Cook for 12 to 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAj0FZRziJcXbg8IdvO_XiQl9PG5Zj6jv1aXg7-3EA6Xtdj4yhyphenhypheno9qaXnvvhxhwytaFcEmavVzWNQcWTbcuHr3fTlKJaJky42yIqAqmzeOnI9Jo8-kLvtOWQZCT4qIB2AuIUi1OFs/s1600/Cranberry+and+White+Chocolate+Cookies3.JPG"><img id="BLOGGER_PHOTO_ID_5410203404501730498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAj0FZRziJcXbg8IdvO_XiQl9PG5Zj6jv1aXg7-3EA6Xtdj4yhyphenhypheno9qaXnvvhxhwytaFcEmavVzWNQcWTbcuHr3fTlKJaJky42yIqAqmzeOnI9Jo8-kLvtOWQZCT4qIB2AuIUi1OFs/s320/Cranberry+and+White+Chocolate+Cookies3.JPG" border="0" /></a>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com11tag:blogger.com,1999:blog-5375086341518664210.post-84168223010121801552009-11-03T07:00:00.005+00:002009-11-04T19:31:09.214+00:00Snow-Flecked Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7BAtxqeqPkBiuxq3jFNRIt1O2LCoUQIAJZ3_5PLvrvBTzhAWXKgMWVqa9YhYrLC7vQr-WuOVh59Wqcv01T4D5YYnjMXBSMLoipXgf43FpxzebDpT1XpRwkWL4oXV0upFLM_ZHSC8/s1600-h/Snow-Flecked+Brownies1.JPG"><img id="BLOGGER_PHOTO_ID_5395082707854752850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7BAtxqeqPkBiuxq3jFNRIt1O2LCoUQIAJZ3_5PLvrvBTzhAWXKgMWVqa9YhYrLC7vQr-WuOVh59Wqcv01T4D5YYnjMXBSMLoipXgf43FpxzebDpT1XpRwkWL4oXV0upFLM_ZHSC8/s320/Snow-Flecked+Brownies1.JPG" border="0" /></a><strong><span style="font-size:130%;">Snow-Flecked Brownies<br /></span></strong><br /><strong>Ingredients<br /></strong>375g best quality dark chocolate<br />375g unsalted butter at room temperature<br />1 <strong>tablespoon</strong> real vanilla extract<br />6 eggs (large)<br />350g caster sugar (superfine)<br />1 teaspoon salt<br />225g plain flour<br />250g white chocolate buttons or chips, or white chocolate chopped into chunks (or your own choice of chocolate)<br />2 tsp icing sugar, for dusting<br /><br />Tin measuring approx 33cm x 23cm x 5.5cm<br /><br />Preheat the oven to 180C/Gas 4/350F.<br /><br />Line the sides and base of a 33 x 23 x 5.5com baking tin with foil or baking parchment.<br /><br />Melt the butter and dark chocolate together in a large heavy based pan.<br /><br />In a bowl or wide mouthed large measuring jug, beat the eggs together with the caster sugar and vanilla extract.<br /><br />Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or choped white chocolate. Beat to combine then scrape and pour the brownie mixture into the prepared tin.<br /><br />Bake for 25 minutes, You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gungey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.<br /><br />To serve, cut into squares while still warm and pile up on a large plate, sprinkling with icing sugar pushed with a teaspoon through a small sieve.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUehhSIpey3tXQtBNiYM25J1JOKD0SdurxCsjbdyoWAehbhpyxw77xcB37FcLJKhEF2dIRTE1n7K1IX06b9OpSw-SyZuMBEE-7iUw2bpmSxM5yDKVeNjsAjSNyG1iWV0mR10dfTxw/s1600-h/Snow-Flecked+Brownies2.JPG"><img id="BLOGGER_PHOTO_ID_5395082702908202354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUehhSIpey3tXQtBNiYM25J1JOKD0SdurxCsjbdyoWAehbhpyxw77xcB37FcLJKhEF2dIRTE1n7K1IX06b9OpSw-SyZuMBEE-7iUw2bpmSxM5yDKVeNjsAjSNyG1iWV0mR10dfTxw/s320/Snow-Flecked+Brownies2.JPG" border="0" /></a><br /><strong><em><span style="font-size:130%;">Do make the entire recipe, although it might seem a lot - I promise they will get eaten! Of course you could halve the quantities and make 10 brownies in a smaller tin (9inch).</span></em></strong><br /><strong><em></em></strong>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com7tag:blogger.com,1999:blog-5375086341518664210.post-45967841045689877732009-10-03T07:00:00.004+01:002009-10-03T07:00:02.881+01:00White Chocolate & Orange Cookies<div align="center"> </div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6L1MatnnLLxaBuX4AQ_2UsJT1HrAwpCyuyY5wAvvp0GRGRqaCVfJhYMQt-YsF7aOrPIeR8rpqeWgi0uFs2SfjkCKi1n6uZthtcXEqZVEyfanIsyyslWeaMzFkSKRIWK8QdVyLyMxT/s1600-h/White+Chocolate+%26+Orange+Cookies4.JPG"><img id="BLOGGER_PHOTO_ID_5387216543369898306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6L1MatnnLLxaBuX4AQ_2UsJT1HrAwpCyuyY5wAvvp0GRGRqaCVfJhYMQt-YsF7aOrPIeR8rpqeWgi0uFs2SfjkCKi1n6uZthtcXEqZVEyfanIsyyslWeaMzFkSKRIWK8QdVyLyMxT/s320/White+Chocolate+%26+Orange+Cookies4.JPG" border="0" /></a> <em><strong><span style="color:#cc66cc;">"Utterly divine"</span></strong></em><br /><br /><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU4eE0iLjSWsrtjoYLTa6jMLj_ZDZzAqXG3LSw1l66b18xZROVEqgdwXgkV10LS78hLWVccdFqXRvIN3MLDmTlPuvbxKedI8O2E-9qZCoT0lE9BeV5s9IBzaVL5ZnVBtqZQdXjCEx/s1600-h/White+Chocolate+%26+Orange+Cookies6.gif"><img id="BLOGGER_PHOTO_ID_5387216519932478802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU4eE0iLjSWsrtjoYLTa6jMLj_ZDZzAqXG3LSw1l66b18xZROVEqgdwXgkV10LS78hLWVccdFqXRvIN3MLDmTlPuvbxKedI8O2E-9qZCoT0lE9BeV5s9IBzaVL5ZnVBtqZQdXjCEx/s320/White+Chocolate+%26+Orange+Cookies6.gif" border="0" /></a><span style="font-size:130%;"><strong>White Chocolate & Orange Cookies</strong></span><br /><br /><br /><div><strong>Makes 2 dozen</strong></div><br /><div><strong>Ingredients</strong></div><div>115g unsalted butter, softened</div><div>200g caster sugar (superfine)</div><div>1 egg</div><div>Grated zest of 1 orange (2 to 3 tsp)</div><div>1 tsp vanilla extract</div><div>200g plain flour</div><div>½ tsp bicarbonate of soda</div><div>¼ baking powder</div><div>¼ tsp salt</div><div>225g white chocolate chips (milk or dark chocolate)</div><br /><div>Preheat the oven to 190oC/170oC fan oven/375oF/Gas mark 5. </div><br /><div>Beat the butter and sugar. Add the egg, orange zest and vanilla extract.Sift together the dry ingredients. </div><br /><div>Stir the dry ingredients and chocolate chips into the butter mixture and combine.</div><br /><br /><div></div><div>Roll into balls. Use your fingers to flatten onto a non-stick baking sheet 5cm/2in apart. Bake for 8-10 minutes. Cool for five minutes and transfer to a cooling rack.</div><br /><div>When cool, store in an airtight container for up to four to five days. </div><div><br /><img id="BLOGGER_PHOTO_ID_5387216491037258482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3AzhjeEMDoPxQ9GAKiHWVkxF56o5PIU07u0lQ6NpTer4Mgow21wp6lFdw_LfUlmZb6n_TNUKGCgWBrWqfaH7XhwSyRY0uWdfw6ebw0pEAz0sEpQVCqrYomLjVM9r5oqWmtFh6iiY/s320/White+Chocolate+%26+Orange+Cookies3.JPG" border="0" /></div><br /></div></div>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com13tag:blogger.com,1999:blog-5375086341518664210.post-14440667903604357262009-09-03T07:00:00.000+01:002009-09-03T07:00:03.008+01:00St Clement's Drizzle Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqibxfpgoBWtFz0Bnw2TdHpYlVS37VRbo-DLnsUPo45Xw083WGhb8ntjl5mICbXVh9MCkPZSn9HlcAFxvTazppcHhR22Fcjs5UJQ4kycX8xLkWRj8QBEEgKgcbuhGzYmdHm3lktf3/s1600-h/St+Clements+Drizzle+Cake3.JPG"><img id="BLOGGER_PHOTO_ID_5376798709839886850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqibxfpgoBWtFz0Bnw2TdHpYlVS37VRbo-DLnsUPo45Xw083WGhb8ntjl5mICbXVh9MCkPZSn9HlcAFxvTazppcHhR22Fcjs5UJQ4kycX8xLkWRj8QBEEgKgcbuhGzYmdHm3lktf3/s320/St+Clements+Drizzle+Cake3.JPG" border="0" /></a><strong><span style="font-size:130%;"><span style="color:#ff6600;">St Clement’s</span> <span style="color:#ffcc33;">Drizzle Cake</span></span></strong><br /><br /><strong>Ingredients</strong><br />175g caster (superfine) sugar<br />175g softened butter<br />Grated zest and juice of 1 large lemon<br />Grated zest and juice of 1 large orange<br />4 tablespoons milk<br />2 eggs<br />175g self-raising flour<br />3 tablespoons granulated sugar<br /><br />Preheat the oven to 180oC/fan 160oC/gas 4.<br /><br />Grease and line the base of 1 large (900g) or 2 small (450g) loaf tins.<br /><br />Place the caster sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy. Add the milk, and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling. Mix in the remaining flour. Spoon into the prepared tin/tins and level the surface flat.<br /><br />Bake in the oven for about 45 minutes for a large cake or 30 minutes for the smaller cakes until they are golden and a skewer comes out clean when inserted into the centre of the cake.<br /><br />While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons. Leave to cool, and then stir in the granulated sugar so it just starts to dissolve.<br /><br />As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out and cutting into slices to serve.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGdbJzkH-hirlJCbpie91HDDgyJbHV6dumhzqJGkLd9wH0ZRV0AjP2mIC3kMPldICrMoFNeksIwVfRrWfBUrnqpcQ9Tidi5ZH7YJvPoDPKFToUrrF1JOdmdiHigw9cnBsF-ebiX78/s1600-h/St+Clements+Drizzle+Cake2.JPG"><img id="BLOGGER_PHOTO_ID_5376798705803098642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGdbJzkH-hirlJCbpie91HDDgyJbHV6dumhzqJGkLd9wH0ZRV0AjP2mIC3kMPldICrMoFNeksIwVfRrWfBUrnqpcQ9Tidi5ZH7YJvPoDPKFToUrrF1JOdmdiHigw9cnBsF-ebiX78/s320/St+Clements+Drizzle+Cake2.JPG" border="0" /></a>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com2tag:blogger.com,1999:blog-5375086341518664210.post-52678964470967075112009-08-03T08:26:00.004+01:002009-08-03T08:32:05.262+01:00Jammy Doughnut Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F7kLCz6Lu43INuvQJqMWAs3Tu1SMxC62gXA-XNzGpllqxZ14VD3CYcV5QyYtZmbWqCu7UVlNw6Rabyb9yKcx34gY7I_J9qboNHWkJF9v3qVU6PhE7TxHSHLZyORUQidme25oKLotKsQ/s1600-h/DSCF1377.jpg"><img id="BLOGGER_PHOTO_ID_5365636829401329490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1F7kLCz6Lu43INuvQJqMWAs3Tu1SMxC62gXA-XNzGpllqxZ14VD3CYcV5QyYtZmbWqCu7UVlNw6Rabyb9yKcx34gY7I_J9qboNHWkJF9v3qVU6PhE7TxHSHLZyORUQidme25oKLotKsQ/s400/DSCF1377.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8VaBhdhS6GS-HPQc44ZDrjlnVAHE63E2S8Y4ES6se-YMGZWfTmN2GTCZ_NrmvEJfODtKxkhM4zlZ6v8Dm2ir0PY2ro-22-vdt34Xmr3xfQoigeo2hsvWe2tZbhdPN5QggYMozbuZ6R3M/s1600-h/DSCF1380.jpg"><img id="BLOGGER_PHOTO_ID_5365636725290087330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 355px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8VaBhdhS6GS-HPQc44ZDrjlnVAHE63E2S8Y4ES6se-YMGZWfTmN2GTCZ_NrmvEJfODtKxkhM4zlZ6v8Dm2ir0PY2ro-22-vdt34Xmr3xfQoigeo2hsvWe2tZbhdPN5QggYMozbuZ6R3M/s400/DSCF1380.jpg" border="0" /></a><br /><div align="justify"><strong><span style="font-size:130%;color:#cc0000;">Jammy Doughnut Muffins</span></strong></div><br /><div align="justify"><em>Any flavoured jam would be equally as delicious to use in this bake as opposed to strawberry and raspberry. You may have some delectable homemade jam(s) you wish to use or what about the sublime Dulce de Leche, (“toffee sauce”) even a thick vanilla custard or stewed apples. The amount of baking powder is correct in this recipe, I know it seems a vast amount but it does work.<br /></em><br /><strong>Makes 12</strong><br /><br /><strong>Ingredients</strong><br />275g (10 oz) plain (all-purpose) flour<br />3 tsp baking powder<br />Pinch salt<br />100g (4 oz) caster (superfine) sugar<br />2 eggs<br />200ml (7 fl oz) milk<br />75g (3 oz) unsalted (sweet) butter, melted and cooled<br />1 tsp vanilla extract<br />12 tsp strawberry or raspberry jam<br /><strong>For The Toping</strong><br />100g (4 oz) unsalted (sweet) butter<br />150g (5 oz) granulated sugar<br />½ tsp ground cinnamon (optional)<br /><br />You will need 12 hole muffin tin lined with paper cases.</div><br /><div align="justify"><br /><strong>Method<br /></strong><br />Preheat the oven to 190°C/375°F/Gas mark 5.<br /><br />Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.<br /><br /><strong>For The Topping:</strong> melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm. </div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62ZesQbhU72m-HkRk5YjIbbFG6XTivQ_tsCOBgh6E7rxhodWqR-_ShUbJeMYEkADPK2gv8Ud4hZJ0shzeLS0Kwt87OEco1AOD-nWnYzY7H7GkFH26lh6nfqorx0pwPCTaNzSxZlR6Rrw/s1600-h/frame.jpg"><img id="BLOGGER_PHOTO_ID_5365636146836512402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 336px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62ZesQbhU72m-HkRk5YjIbbFG6XTivQ_tsCOBgh6E7rxhodWqR-_ShUbJeMYEkADPK2gv8Ud4hZJ0shzeLS0Kwt87OEco1AOD-nWnYzY7H7GkFH26lh6nfqorx0pwPCTaNzSxZlR6Rrw/s400/frame.jpg" border="0" /></a></div></div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com9tag:blogger.com,1999:blog-5375086341518664210.post-11390723927205348462009-07-03T06:20:00.002+01:002009-09-30T12:27:40.413+01:00Carrot Cake with Cream Cheese Frosting<div align="center"><img id="BLOGGER_PHOTO_ID_5353913705497585218" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 198px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMuRhrm2dsnopQARArEeWgwqD5q8Tbyf5E_ZQ0VWYBZ2Pw3CWsc29N17WA1kK_I8BcKY5vAYGve6p7yc6vOxyua3xW04iOqJ-8wat_zZDPARNfZNSc60dYBPhl0QxXRzHLS9AvKVJp6do/s400/full+loaf+cake.jpg" border="0" /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lAwPE1dS-yg94I4OKu-br3f5RSQ5LCxSbmsmndNUius_AvcHqGPWCY_lr6MDaOfiejmX6FQg-50h6dgFhygloW3r5A-cuzfVXNpYV1V0uX9nn2mc2HtumEtQVY3Q5Cet0NVpuiublDg/s1600-h/S&SBCarrot+Cakecloseupside.jpg"><img id="BLOGGER_PHOTO_ID_5353914084816167730" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 236px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lAwPE1dS-yg94I4OKu-br3f5RSQ5LCxSbmsmndNUius_AvcHqGPWCY_lr6MDaOfiejmX6FQg-50h6dgFhygloW3r5A-cuzfVXNpYV1V0uX9nn2mc2HtumEtQVY3Q5Cet0NVpuiublDg/s400/S&SBCarrot+Cakecloseupside.jpg" border="0" /></a><br /></div><em></em><br /><br /><p align="left"><strong><span style="font-size:130%;color:#ff6600;"></span></strong></p><p align="justify"><strong><span style="font-size:130%;color:#ff6600;">Carrot Cake with Cream Cheese Frosting</span></strong></p><p align="justify"><strong>Serves 12</strong> </p><p align="justify"><strong>Ingredients</strong><br />180g (6½ oz) self-raising (self-rising) flour<br />½ tsp bicarbonate of soda (baking soda)<br />Pinch of salt<br />1 tsp ground cinnamon<br />½ tsp freshly grated nutmeg<br />½ tsp mixed spice (Pumpkin pie spice)<br />2 eggs<br />150 ml (5 fl oz) vegetable or sunflower oil<br />200g (7 oz) soft light or dark brown sugar<br />300g (11 oz) grated carrots<br />100g (4 oz) sultanas<br />75g (3 oz) walnuts, chopped (optional)<br /><strong><em>Cream Cheese Icing</em></strong><br />75g (3 oz) cream cheese<br />75g (3 oz) softened butter<br />125g (4½ oz) icing sugar<br />½ tsp vanilla extract<br /><strong>For Decoration<br /></strong>Sprinkles or walnut halves - optional<br /><br />You will need a 13cm x 23cm (5 in x 9 in) loaf tin, oil and line the loaf tin with greaseproof paper.<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 150°C/300°F/Gas mark 2. Sift all the dry ingredients into a bowl and leave aside. Beat the eggs in a large bowl, now add the oil, brown sugar, grated carrot, sultanas and chopped walnuts. Stir in all sifted dry ingredients and bring the mixture together with a wooden spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven for 1 – 1¼ hours or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.<br /><br /><strong><em>To make The Cream Cheese Frosting:</em></strong> Beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and mix to combine. Using a palette knife, spread the frosting evenly over the top of the cooled cake. Add the sprinkles or walnut halves if desired. Served cut into slices.<br /><br /><strong>Notes:</strong> </p><div align="justify">1. You can play around with the dried fruits and nuts and use, raisins in place of sultanas and pecans in place of walnuts for alternatives. </div><div align="justify"><br /></div><p align="justify">2. I would advise you to store this cake in a cool place due to the cream cheese icing. </p><p align="justify">3. If using plain (all-purpose) flour - The rule of thumb is that for every 100g (4oz) of flour you will need to add 1 teaspoon of baking powder.<br /><br /><em><span style="color:#ff6600;"><strong>Happy Carrot Cake Baking!</strong></span></em><br /></p><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDMJWmFuTGXHpNcaeO1HowO8YP-lP0vA3lwvVSzcw7kGWB67BluOcrYesFLnu0FEhCQrXD2Wvi6plYPwF-MP_l2pIzIWkm2nAPSd_36P175TrgA-zfK5PuLywXEa_EhYP5Fs8xpMsshM/s1600-h/showinginside1.jpg"><img id="BLOGGER_PHOTO_ID_5353966165502845218" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 322px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDMJWmFuTGXHpNcaeO1HowO8YP-lP0vA3lwvVSzcw7kGWB67BluOcrYesFLnu0FEhCQrXD2Wvi6plYPwF-MP_l2pIzIWkm2nAPSd_36P175TrgA-zfK5PuLywXEa_EhYP5Fs8xpMsshM/s400/showinginside1.jpg" border="0" /></a></p>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com11tag:blogger.com,1999:blog-5375086341518664210.post-69170159670105408642009-06-03T09:12:00.000+01:002009-06-03T09:12:00.783+01:00Chocolate Orange Drizzle Loaf Cake<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9eFXNikF0ZovJxzoig7aOF6VGf2qAawLrJOOFWwLArhyfG2inG2RbZI6HihC001_DGAMQnc7tsSxcMCtDGce2i-cDvTEEYKsNA0CAbDCkO2ATeYUeXfDra7Hy91U2nGR76xkFrwU6sI/s1600-h/loaf+cake+cut+into.jpg"><img id="BLOGGER_PHOTO_ID_5342757332190092610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9eFXNikF0ZovJxzoig7aOF6VGf2qAawLrJOOFWwLArhyfG2inG2RbZI6HihC001_DGAMQnc7tsSxcMCtDGce2i-cDvTEEYKsNA0CAbDCkO2ATeYUeXfDra7Hy91U2nGR76xkFrwU6sI/s400/loaf+cake+cut+into.jpg" border="0" /></a><br /><strong><span style="font-size:130%;"><span style="color:#996633;"></span></span></strong><br /><div align="justify"><strong><span style="font-size:130%;"><span style="color:#996633;">Chocolate</span> <span style="color:#ff6600;">Orange </span><span style="color:#ff6600;">Drizzle</span> <span style="color:#993300;">Loaf</span> <span style="color:#cc6600;">Cake</span></span></strong><span style="color:#cc6600;"> </span><br /><br /><strong>Ingredients</strong><br /><br /><strong>For The cake<br /></strong>175g (6 oz) softened butter<br />175g (6 oz) caster (super fine) sugar<br />3 large eggs, at room temperature<br />Finely grated zest of 2 oranges<br />175g (6 oz) self-raising flour, sifted<br />2 tbsp milk<br /><strong>For The Orange Syrup<br /></strong>Juice of 1 orange<br />100g (4 oz) granulated sugar<br /><strong>For The Topping</strong><br />50g (2 oz) dark chocolate or milk chocolate – your choice<br />Sprinkles of choice (optional)<br /><br />You will need a 900g (2 lb) loaf tin – greased with a little butter and lined with greaseproof paper or non-stick baking paper.<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.<br /><br />In a mixing bowl, add the butter and sugar and beat together until light and fluffy in appearance. Add the eggs, one at a time, and beat well until fully incorporated. Add the orange zest, flour and milk and fold in gently with a spatula or large metal spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven on middle shelf 35 -45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. When cool make little holes in the cake with a skewer, (this is important for pouring the syrup onto the cake to ensure the syrup soaks in fully.)<br /><br /><strong>For The Orange Syrup</strong><br /><br />Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for a couple of minutes. Pour over the top of the cake. When all the juice has soaked in, carefully remove the cake from the tin.<br /><br /><strong>For The Topping</strong><br /><br />Melt the chocolate by placing a heatproof bowl over a saucepan of barely simmering water. Once the chocolate has melted, pour over the top of the cake. Either smooth the top over with a spatula or make a little pattern with the prongs of a fork. Add sprinkles if desired, leave chocolate to set before cutting into the cake.<br /><br /><br /><strong><em>Happy Baking!</em></strong></div><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2x6KmPRaEZ4cOdraBrXrDtSL-IqD6fTLBzHO8SyULMasLoEEVfe7PndcgNJ2LrG1UHTB0m07X-RKoUv8NLWxFVZnAFTnL5tHoyRtVzK-9UXSy6eioSve6IblcrsuOAIq2RKu1JYY9I8/s1600-h/choccy+orange.JPG"><img id="BLOGGER_PHOTO_ID_5342756647981061842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 383px; CURSOR: hand; HEIGHT: 389px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2x6KmPRaEZ4cOdraBrXrDtSL-IqD6fTLBzHO8SyULMasLoEEVfe7PndcgNJ2LrG1UHTB0m07X-RKoUv8NLWxFVZnAFTnL5tHoyRtVzK-9UXSy6eioSve6IblcrsuOAIq2RKu1JYY9I8/s400/choccy+orange.JPG" border="0" /></a> </div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com13tag:blogger.com,1999:blog-5375086341518664210.post-75536925889704165762009-05-03T07:00:00.006+01:002009-05-04T17:30:22.543+01:00Lemon Curd Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38FPuSaseecNdixehaQvrzHDfCJj5eOjwEKdOeOioBfRir7HzIdcl72yD0r-b5o5_Y0f2jGHZj8idqSmoNMeo_KojLitMFLa9Fu8pBEnsXam5s0QdoR15liRsLXL1Jv6BfCxwUDJn/s1600-h/Lemon+Curd+Muffins1.JPG"><img id="BLOGGER_PHOTO_ID_5329751799001553458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38FPuSaseecNdixehaQvrzHDfCJj5eOjwEKdOeOioBfRir7HzIdcl72yD0r-b5o5_Y0f2jGHZj8idqSmoNMeo_KojLitMFLa9Fu8pBEnsXam5s0QdoR15liRsLXL1Jv6BfCxwUDJn/s320/Lemon+Curd+Muffins1.JPG" border="0" /></a><strong><span style="font-size:130%;"><span style="color:#ffcc33;">Lemon Curd Muffins</span><br /></span></strong><br /><strong>Makes 12 Muffins<br /><br />Ingredients<br /></strong>200g/7oz self-raising flour<br />100g/3 ½ oz golden caster sugar<br />1 large egg<br />75ml/3fl oz sunflower oil<br />150ml/5fl oz milk<br />½ tsp vanilla extract<br />60ml/12 tsp lemon curd<br /><br /><strong>For the sugar coating:<br /></strong>60ml/4 tbsp lemon curd<br />50g/2oz golden caster sugar<br /><br />Heat the oven to 190oC/375oF/gas 5. Line a 12 hole muffin tin with paper cases.<br /><br />Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of mixture in the base of each paper case. Top with 1 tsp lemon curd. Top with the rest of the muffin mixture.<br /><br />Bake for 10-15 minutes until risen and firm.<br /><br />For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on top of each muffin and dip the tops of each one in sugar to coat the tops.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgZQj8NsDMS8AnbDwP0IoNx2SP0jmX4NOLvAV8qb3KTABhPBe-lppfRkyB86BVcnZFKQpGNasDM7uI-uxX04f-e5rHIg0lTgwhOb4Z5krDfeVU4a0NMwK3_aTlC6GUHNsgY-GLnH8/s1600-h/Lemon+Curd+Muffins3.JPG"><img id="BLOGGER_PHOTO_ID_5329751798068366802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqgZQj8NsDMS8AnbDwP0IoNx2SP0jmX4NOLvAV8qb3KTABhPBe-lppfRkyB86BVcnZFKQpGNasDM7uI-uxX04f-e5rHIg0lTgwhOb4Z5krDfeVU4a0NMwK3_aTlC6GUHNsgY-GLnH8/s320/Lemon+Curd+Muffins3.JPG" border="0" /></a></div><div></div><div>If anyone can't get hold of Lemon Curd at your local store, you can make your own. Below I have included a recipe but feel free to use your own recipe.</div><div></div><div>The following will make a single large jar of lemon curd. Obviously you can multiply up the quantities to make more.</div><div><br />Put a large bowl over a pan of water. Put this on the heat, and once the water has come to the boil put 55g (2oz) of unsalted butter and 225g (8oz) of sugar into the bowl.<br />Meanwhile, grate the rind of two lemons and squeeze their juice into another bowl. Once the butter has fully melted, add the rind and juice to your large bowl over the pan. Finally, beat two eggs and pour them into the mixture.</div><div><br />Stir the mixture with a wooden spoon. Keep it moving slowly all the time so that it coats the edges of the bowl. This will allow it to start cooking on the hot glass. Over the next 20 to 30 minutes it will thicken and you may start to see some white parts forming in the otherwise yellow mixture. This is perfectly normal. Eventually you will see that the mix has become considerably thicker and you will be able to draw the spoon through it and see the bottom of the bowl. Once you have reached this stage it is ready to be poured into the jar.<br />Remove the pan from the heat and very carefully ladle the hot mixture into a sterilised jar using a funnel if necessary to help you get it in, without it running down the sides.</div><div><br />Seal the jar so that it is airtight and store the curd in the fridge. It should keep for around a month.</div><div><em><strong><span style="color:#ff6666;"></span></strong></em> </div>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com1tag:blogger.com,1999:blog-5375086341518664210.post-27889150679696060822009-04-02T09:53:00.003+01:002009-04-02T10:13:37.958+01:00Vanilla Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPJeUTYxbR4HYR74vX4UCEB5U8PSAIj1Xy5qIOrSZB7KX3CCiFSf24ppj_yMF2S1j_zyM5QsQYjwZTCvymhfT521m1JLyUcSw4i5AqPd0Mdxs0sSz33qjkjwQzKgeHtHHvXdWeT_nlhw/s1600-h/Rosie's+cupcakes.JPG"><img id="BLOGGER_PHOTO_ID_5320019557215709026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPJeUTYxbR4HYR74vX4UCEB5U8PSAIj1Xy5qIOrSZB7KX3CCiFSf24ppj_yMF2S1j_zyM5QsQYjwZTCvymhfT521m1JLyUcSw4i5AqPd0Mdxs0sSz33qjkjwQzKgeHtHHvXdWeT_nlhw/s400/Rosie's+cupcakes.JPG" border="0" /></a><br /><div align="justify"></div><div align="justify">You can vary the colour(s) of the icing by using different edible food colouring(s) or leave the icing in its natural colour the choice is purely optional. Top tip for this bake; ensure your butter is soft enough for mixing as this is an all-in-one-method for the sponge mixture. </div><br /><br /><div align="justify"><strong><span style="font-size:130%;color:#000000;">Vanilla Cupcakes</span></strong></div><div align="justify"><br /><strong>Makes 12</strong><br /><strong><br />Ingredients</strong><br />175g (6 oz) self-raising flour<br />1½ level tsp baking powder<br />175g (6 oz) butter, softened<br />175g (6 oz) caster (superfine) sugar<br />3 large eggs<br />2 tbsp milk<br />1 tsp vanilla extract<br /><strong>Buttercream Icing</strong><br />150g (5oz) butter, softened<br />300g (11 oz) icing (confectioners) sugar, sifted<br />1 tbsp milk<br />¼ tsp vanilla extract<br />Edible food colouring(s) of choice, optional<br />Sprinkle(s) for decoration of choice<br /><br />You will also require 12 holed muffin tin lined with 12 paper muffin cases<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4. Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until well mixes, trying not to over mix the mixture. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes or until the tops spring back when lightly pressed. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.<br /><br /><strong>To make the buttercream,</strong> beat the butter until soft. Add the icing sugar and stir until it’s just mixed in, then add the milk and vanilla and beat until light and fluffy. Divide into as many bowls as you want different colour(s) and add edible food colouring (you only require a few drops). This is purely optional should you wish to leave out the edible food colouring(s) and keep the buttercream natural. Spread the icing on thickly with a palette knife on top of each cupcake or put the icing into a piping back and make a large swirl on top of each cupcake. Decorate each cupcake with your chosen sprinkle(s).<br /><br /><strong><em><span style="color:#993399;">Happy Cuppy Cake Baking!</span></em></strong></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfptPhp5Ure-VLV1qe9nl6CWcs6p51j-PPLzObLEF-l519PJ-2soWYmA98VNzhskkz1XpTlqnSLXOnq3y1LblolxGY3VaTqBJeoy3kphezID1c4oGELaiCN3DwpfB-Xzjl_LqPKEBlggQ/s1600-h/S&SB+Rosie%27s+cupcakes.JPG"><img id="BLOGGER_PHOTO_ID_5320018680747173570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 303px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfptPhp5Ure-VLV1qe9nl6CWcs6p51j-PPLzObLEF-l519PJ-2soWYmA98VNzhskkz1XpTlqnSLXOnq3y1LblolxGY3VaTqBJeoy3kphezID1c4oGELaiCN3DwpfB-Xzjl_LqPKEBlggQ/s400/S&SB+Rosie%27s+cupcakes.JPG" border="0" /></a></div>♥Rosie♥http://www.blogger.com/profile/10265844067705610307noreply@blogger.com11tag:blogger.com,1999:blog-5375086341518664210.post-66534256737496631772009-03-02T10:42:00.008+00:002009-09-30T12:28:17.547+01:00Oatmeal and Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWyYz1hLK4oL5iMscJYgH4UQXQzWcS0wBgg_yyqwzn9iV127_3It4h1n3lyJSqXqvHCrNrCUBaLe83bxjdiJkl_SNVIoghSm0d-Iw5v1CNwqdSc2NzX3F0U1bmD09bBVg9WQhQbpQ/s1600-h/Oatmeal+and+Chocolate+Chip+Cookies3.JPG"><img id="BLOGGER_PHOTO_ID_5308539679397249394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWyYz1hLK4oL5iMscJYgH4UQXQzWcS0wBgg_yyqwzn9iV127_3It4h1n3lyJSqXqvHCrNrCUBaLe83bxjdiJkl_SNVIoghSm0d-Iw5v1CNwqdSc2NzX3F0U1bmD09bBVg9WQhQbpQ/s320/Oatmeal+and+Chocolate+Chip+Cookies3.JPG" border="0" /></a><span style="font-size:130%;"><strong>Oatmeal and <span style="color:#993300;">Chocolate Chip</span> Cookies</strong></span><br /><br /><strong>Ingredients</strong><br />110g (4oz) butter, softened<br />110g (4oz) caster sugar<br />110g (4oz) soft brown sugar<br />1 egg<br />2 tbsp water<br />1 tsp vanilla extract<br />250g (9oz) porridge oats (<strong>rolled oats</strong>)<br />110g (4oz) self-raising flour<br />1 level tsp salt<br />110g (4oz) chocolate chips, raisins or chopped nuts<br /><br />Preheat the oven to 180oC (350oF), Gas Mark 4. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrM07iecCm4ZgXN-kIJwwHSJ53EDU3q4CAplx1WIdPngpi_rwsgZqxhQOuUlSWWwTowGtq6YwWWhzgKor3DaxZyWKID6taa8H1pgZc2gr3e4VzpQEZtG_aY4IyVnWDjI5xbIZ3WJl64qHk/s1600-h/cookies+001.JPG"></a><br /><br /><img id="BLOGGER_PHOTO_ID_5308539676189534802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0dGrIYf6xhtAiuDZy-bU765-H-JpybfTlDkYlwwCZY5Gd1dxCa4CImZbAtvrYEnh3N6g90gdnWtXfYx9Y5PKoebYTG3cV7oijopPY-F-D13CAc8HYq8hC3dcZl90nhAb8TfycRTv/s320/Oatmeal+and+Chocolate+Chip+Cookies2.JPG" border="0" /><br /><em><strong>Happy Cookie Baking!!</strong></em>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com18tag:blogger.com,1999:blog-5375086341518664210.post-92117232464440428832009-02-01T19:41:00.010+00:002009-09-30T12:28:32.960+01:00Cherry Bakewell Cake<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZE_iKlTkLj-w9Y4F5J9f3XgjnBS6a3ZfBM7x_16KEeoRwVNq0Q0bjKB68OYmU9NMLRNxdmVcGWU0D5IEHP6nz0pYF6cdQNnOX72_KTGIp8FZ3hPpvGeD24A-t1uwUSUoNkC5bozcURs/s1600-h/Cherry+Bakewell+Cake+S%26SB.jpg"><img id="BLOGGER_PHOTO_ID_5297918659737787042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZE_iKlTkLj-w9Y4F5J9f3XgjnBS6a3ZfBM7x_16KEeoRwVNq0Q0bjKB68OYmU9NMLRNxdmVcGWU0D5IEHP6nz0pYF6cdQNnOX72_KTGIp8FZ3hPpvGeD24A-t1uwUSUoNkC5bozcURs/s400/Cherry+Bakewell+Cake+S%26SB.jpg" border="0" /></a> <em><strong>Cherry Bakewell Cake with additional glacé cherries</strong></em><br /><br /><div align="justify"><strong><span style="font-size:180%;color:#ff0000;"></span></strong></div><div align="justify"><strong><span style="font-size:180%;color:#ff0000;">Cherry Bakewell Cake</span></strong><br /><br /><strong>Serves 8</strong><br /><br /><strong>Ingredients</strong> </div><div align="justify"><strong>For The Cake<br /></strong>200g (8oz butter), well softened, + extra for greasing<br />200g (8oz) caster sugar<br />100g (4 oz) ground almonds<br />100g (4 oz) self-raising flour<br />1 teaspoon baking powder</div><div align="justify">½ teaspoon almond extract or essence<br />4 large eggs<br />Pinch of salt<br /><strong>For The Filling & Top<br /></strong>½ a 340g (approx 12 oz) jar of morello cherry conserve/jam<br />175g (6 oz) icing sugar<br />5-6 teaspoons water or lemon juice<br />1 tablespoon flaked almonds, lightly toasted<br /><br />2 x 20cm (8 in) round sandwich tins, greased with butter and base lined with baking paper.<br /><br /><strong>Method</strong><br /><br />Pre-heat the oven to 190°C/fan 160°C/350°F/Gas mark 4. Using electric beaters, beat together all the cake ingredients until smooth. Divide the batter equally between tins and level the tops with a spatula. Bake in the centre of the oven for 30 minutes or until golden brown and springy to the touch or a skewer inserted into the centre comes out clean. *Do not open the oven door until 25 minutes of baking to check the cake*. Place the tins onto a wire rack to cool for 5 minutes before turning out to fully cool. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on. When cool, put one sponge on a serving plate, then spread with conserve/jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with toasted flaked almonds on the icing and leave to set for a few minutes before cutting.<br /><br /><strong>*Notes*</strong> </div><br /><div align="justify"><strong>*</strong>This is an easy all in one method for making a sponge cake -please make sure your butter is fully softened before you start<strong>*</strong>.<br /><br /><strong>*</strong>If you find morello cherry conserve/jam difficult to source, substitute with raspberry conserve/jam, it will be just as delicious<strong>*</strong>!<br /><br /><strong>*</strong>To toast flaked almonds ~ place a single layer in a dry frying pan for toasting. With the frying pan over medium-high heat, stir or shake the nuts continually for 3 to 5 minutes or until they start to turn golden. Remove them from the cooking pan as soon as they're done<strong>*</strong>.<br /><br /><strong>*</strong> A few glacé cherries placed on top of the icing additionally with the flaked toasted almonds would also be a lovely <strong>*</strong>.<br /><br /><br /><strong>Happy Baking!</strong></div><div align="justify"></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldo3V4nUEVIeoNC8kCe39DYPFjp0YZ1io1xqi17D0woCZg4o8EUnm5SA0dNPfvwXXKT8UYCDkEzXBSejrxYS0ah-MwseZqYeYRTrEKrYdIuJnFd1_t-mqHmFxiF6wpXsyND9EciWS0w8/s1600-h/clip+of+pic.jpg"><img id="BLOGGER_PHOTO_ID_5297916654236950562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 396px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldo3V4nUEVIeoNC8kCe39DYPFjp0YZ1io1xqi17D0woCZg4o8EUnm5SA0dNPfvwXXKT8UYCDkEzXBSejrxYS0ah-MwseZqYeYRTrEKrYdIuJnFd1_t-mqHmFxiF6wpXsyND9EciWS0w8/s400/clip+of+pic.jpg" border="0" /></a></div></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5375086341518664210.post-75171894455568022042009-01-01T11:19:00.011+00:002009-09-30T12:28:57.348+01:00Banana and Chocolate Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfObm3Hyv8osFHkCOPaa0zdsiaJFwwry-in-S5QnYy9sc1joSFVElfIrVinpKpGvNSeAWarD51E_f8bwf1KuNMX-JwRjAoyiyubjrQkNSeGzLy2TsWPUpTF9uJ5YVSTQjAfn_VX96/s1600-h/Chocolate+and+Banana+Bread3.JPG"><img id="BLOGGER_PHOTO_ID_5286283972930627794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbfObm3Hyv8osFHkCOPaa0zdsiaJFwwry-in-S5QnYy9sc1joSFVElfIrVinpKpGvNSeAWarD51E_f8bwf1KuNMX-JwRjAoyiyubjrQkNSeGzLy2TsWPUpTF9uJ5YVSTQjAfn_VX96/s320/Chocolate+and+Banana+Bread3.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmcnvz5dD3TcSjQiZdlxZtc6bESpySelMshAnsY95PrYx8H8Uoeu0X4LYStZyLIGwavc9nJAq8PlBmAY1_D8JbIB1HyG6vGTsJLvrtw4pzS6k47Y50uloJ_KOcW1Qc-XuOHajGnaL/s1600-h/Chocolate+and+Banana+Bread2.JPG"><img id="BLOGGER_PHOTO_ID_5286283961734220370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmcnvz5dD3TcSjQiZdlxZtc6bESpySelMshAnsY95PrYx8H8Uoeu0X4LYStZyLIGwavc9nJAq8PlBmAY1_D8JbIB1HyG6vGTsJLvrtw4pzS6k47Y50uloJ_KOcW1Qc-XuOHajGnaL/s320/Chocolate+and+Banana+Bread2.JPG" border="0" /></a></div><strong><span style="font-size:130%;">Banana and Chocolate Bread</span></strong><br /><br /><strong>Serves 10-12<br /></strong><br /><strong>Ingredients<br /></strong>250g (9oz) self-raising flour<br />Pinch of salt<br />1 tsp baking powder<br />150g (5oz) caster sugar<br />100g (3 ½ oz) butter, softened<br />2 eggs<br />1 tsp vanilla extract<br />Finely grated zest of 1 orange<br />475g (17oz) whole bananas (about 4 small ones), peeled<br />75g (3oz) dark chocolate chips<br /><br />13 x 23cm (5x9in) loaf tin<br /><br /><br />Preheat the oven to 170oC (325oF), Gas mark 3. Lightly butter and line the loaf tin with parchment paper. Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the chocolate chips. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOfSg1DsVs0aNG3b4ylfXISiwDskNJV_6Y4ZlxnHn9RbYbq12DA_KLGdd-nitwtJS9W612OcUTXYlVJD_Kl-6mNpakAeELOtytxqaw0a6NgHUdhHgEgcVPeDOctVOFSsvWmy6lb-t/s1600-h/Chocolate+and+Banana+Bread1.JPG"><img id="BLOGGER_PHOTO_ID_5286283956839169666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 228px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOfSg1DsVs0aNG3b4ylfXISiwDskNJV_6Y4ZlxnHn9RbYbq12DA_KLGdd-nitwtJS9W612OcUTXYlVJD_Kl-6mNpakAeELOtytxqaw0a6NgHUdhHgEgcVPeDOctVOFSsvWmy6lb-t/s320/Chocolate+and+Banana+Bread1.JPG" border="0" /></a></div>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com6tag:blogger.com,1999:blog-5375086341518664210.post-38685604995333047642008-12-02T09:57:00.010+00:002009-09-30T12:29:13.369+01:00Christmas Morning Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lTTnvIjDH4XqoHM8Gfgs7TxvPfjhef6gICxN2jPzVm4uCD87N6Loe7fNvkgqBXWvHxtWbmJJBqZmPDTGNKHVLKGu8WqQpN8iQDMcQRohFjBCuUngjJCvE7McI1U8xK_Jb7qJUST6MX8/s1600-h/bells.jpg"><img id="BLOGGER_PHOTO_ID_5275129999492075298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 133px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lTTnvIjDH4XqoHM8Gfgs7TxvPfjhef6gICxN2jPzVm4uCD87N6Loe7fNvkgqBXWvHxtWbmJJBqZmPDTGNKHVLKGu8WqQpN8iQDMcQRohFjBCuUngjJCvE7McI1U8xK_Jb7qJUST6MX8/s320/bells.jpg" border="0" /></a><br /><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUP5Sdg9NhJq5yG2O5w9DrzenyKGsZHGyBOPBr96GuuGcbUueQUEeIOHe3an_1QanvgoByu-dyw0p29sbcU9pvAD3t5uqtY_KKGOsJZHEZEDwfmy3LcgS6v8nrpuVIfu6Qr3rzUJrklcA/s1600-h/Christmas+Morning+Muffins-Merry+Christmas.JPG"><img id="BLOGGER_PHOTO_ID_5275130752898258386" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 338px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUP5Sdg9NhJq5yG2O5w9DrzenyKGsZHGyBOPBr96GuuGcbUueQUEeIOHe3an_1QanvgoByu-dyw0p29sbcU9pvAD3t5uqtY_KKGOsJZHEZEDwfmy3LcgS6v8nrpuVIfu6Qr3rzUJrklcA/s400/Christmas+Morning+Muffins-Merry+Christmas.JPG" border="0" /></a></p><div align="justify"><span style="color:#000000;">These muffins are a quick and easy bake for Christmas morning breakfast (or any breakfast come to that); with glorious aromas of spices and flavours emitting through the air as they bake. They are perfect for a light breakfast either served plain or broken open smeared with butter and marmalade. We have given slight changes in this recipe at S & S B for anyone who is unable to source certain produce outside the U.K.<br /><br />This recipe is sourced and adapted from <a href="http://www.amazon.co.uk/Nigella-Christmas-Family-Friends-Festivities/dp/0701183225/ref=sr_1_1?ie=UTF8&s=books&qid=1228127087&sr=1-1">Nigella Christmas cookbook</a>. A very beautiful book by, The Domestic Goddess’s herself and it definitely is worth purchasing for all the magnificent festive recipes inside. </span></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><strong><span style="font-size:130%;color:#ff0000;">Christmas Morning Muffins ~ adapted from Nigella Christmas Book </span></strong><br /><br /><strong>Makes 12</strong><br /><br /><strong>Ingredients</strong><br />250g (9 oz) plain (all-purpose) flour<br />2½ tsp baking powder<br />½ tsp bicarbonate of soda<br />100g (4 oz) caster (super fine) sugar<br />1 tsp ground cinnamon<br />Good grating of fresh nutmeg (or ¼ tsp ground nutmeg)<br />2 Clementine’s or Satsuma’s *see notes*<br />Approx 125ml (4 fl oz) full-fat milk<br />75g 3 oz) vegetable oil (or melted butter, left to cool slightly)<br />1 egg<br />175g (6 oz) dried cranberries<br /><strong>For The Topping</strong><br />3 tsp Demerara sugar *see notes*<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 200°C/fan oven 180°C/400°F/Gas mark 6. Line a 12-bun muffin tin with muffin paper cases.<br /><br />Measure the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl; grate the zest of the Clementine’s/Satsuma’s over and combine.<br />Squeeze the juice of the Clementine’s/Satsuma’s into a measuring jug, and pour in the milk until it comes up to the 200ml (7 fl oz) mark.<br /><br />Add the oil (or slightly cooled, melted butter) and egg, and lightly beat until just combined.<br /><br />Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins; a lumpy batter is a good here.<br /><br />Fold in the cranberries, then spoon the batter into the muffin cases and sprinkle the Demerara sugar on top.<br /><br />Bake in the oven for 20 minutes until golden brown and a skewer inserted into the centre comes out clean. The muffins are ready to eat now either plain or broken up and smeared with butter and marmalade.<br /><br /><strong>* Notes*</strong><br /><br />*Cranberries could also be replaced with another dried fruit of choice*<br /><br /><strong>* Clementine’s/Satsuma’s*</strong><br /><br />If you’re unable to source Clementine’s or Satsuma’s, 1 orange of zest and juice would be adequate. </div><div align="justify"><br /><strong>* Demerara Sugar is*:</strong> Large crystals, golden in colour, which also adds a crunch to baked goods.<br /><br /><strong>*Question*:</strong><em> I can’t purchase Demerara sugar - what could I use instead?</em><br /><br /><strong>Granulated Sugar:</strong> This is a pure, naturally white, crystalline sugar.<br /><br /><strong>Sugar Cubes:</strong> Brown/white, would be a lovely addition instead of Demerara sugar; crunched up and sprinkled over the top of each muffin before baking.<br /><br /><strong>*Christmas Morning*</strong><br /><br />If you wish to bake these muffins on Christmas morning for breakfast; you could measure out the dry ingredients the night before into a bowl and cover over, and also pop the muffin cases into the muffin tin. Then on the day, preheat the oven, add the grated zest to the dry ingredients and whisk up the wet ingredients. Mix the mixture together as above and scoop the mixture into the muffins cases and bake as above.<br /><br /><strong><span style="font-size:130%;">Please note also:</span></strong> The date of posting this bake on your blog will be the <span style="color:#ff0000;"><strong>2nd of January 2009 for this event.</strong> </span>This is due to Bank Holiday New Years Day when festivities are still ongoing here in the U.K. and around the world.<br /><br /><span style="color:#ff0000;"><em>Many thanks for your cooperation and wishing you all here at S. & S. B. from Maria & I ~ A Very Happy Christmas and A Happy New Year 2009.</em></span> </div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5375086341518664210.post-28457424749480661082008-11-02T07:00:00.008+00:002009-09-30T12:29:28.270+01:00Chocolate Christmas Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5Ruv4c0SZ6hRUNDCR9HxuDokVUeTPGk7Uqi0nqwkfvHCRxwOKCtVxEru_diUkzMeZxYYr3WOPmbmZ9R0037tlFzsX3pMdGP0Z5juDUItoBN5p3PZZ-FBWJKQi2V3q4jIIjUPTyH1/s1600-h/IMG_0102.JPG"><img id="BLOGGER_PHOTO_ID_5263990231650204866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5Ruv4c0SZ6hRUNDCR9HxuDokVUeTPGk7Uqi0nqwkfvHCRxwOKCtVxEru_diUkzMeZxYYr3WOPmbmZ9R0037tlFzsX3pMdGP0Z5juDUItoBN5p3PZZ-FBWJKQi2V3q4jIIjUPTyH1/s320/IMG_0102.JPG" border="0" /></a><strong><span style="font-size:130%;">Chocolate Christmas Cake</span><br /></strong><br />Preparation time: 20 minutes + cooling<br />Cooking time: 1¾ -2 hours<br /><br /><strong>Ingredients<br /></strong>150g (5oz) soft butter<br />150g (5oz) light muscovado sugar or soft brown sugar<br />2 eggs, lightly beaten<br />185g (6½oz) self-raising flour<br />40g (1½oz) cocoa powder<br />400g jar of luxury mincemeat<br />80g (3oz) each of sultanas and raisins<br />50g (2oz) blanched almonds, chopped<br />100g packet of white chocolate chips<br /><br />For decoration (decorate as you wish!)<br /><br />Preheat the oven to Gas Mark 3/electric 160ºC/fan oven 140ºC. Line a 20cm (8inch) cake tin (see below for instructions).<br /><br />Lining the cake tin: One of the keys to success when baking a fruit cake is the preparation of the tin before you start mixing the ingredients. Because of the length of cooking time, you need to use two sheets of greaseproof paper or baking parchment inside the tin.<br /><br />Lightly butter the inside of the tin.Cut out a strip of paper about 2.5cm (1inch) longer than the outside of the tin and 5 cm (2inches) wider. (Measure using a piece of string).Fold in about 2 cm (¾ inch) along the long edge of the strip. Then make diagonal cuts along the folded edge at 2.5 cm (1inch) intervals.Fit the long strip of paper inside the tin with the folded edge sitting flat on the base. If you have a square tin fit the paper tightly into the corners. Place the tin on two sheets of greaseproof paper of baking parchment and draw around the base of the tin. Cut two pieces of paper to fit snugly into the base of the tin. Before baking, tie some thick brown paper or newspaper, which comes above the tin by about 10cm (4inches), around the edge of the tin.<br /><br />Place all the ingredients in a large mixing bowl and beat together for a minute or two until all the ingredients are thoroughly mixed. Spoon into the prepared tin and bake in the oven for 1¾-2 hours until a skewer inserted into the centre comes out clean. You will probably need to cover the cake with foil towards the end of cooking to prevent the top from browning too much. Leave the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.<br /><br /><em>Decorate as you wish! Below are some ideas</em>:<br /><br /><strong>Fondant Icing</strong>:<br />Ready to Roll fondant is readily available for most of us and it’s actually quite easy to apply to your cake. Just melt a little jam in a small pan, and brush over the surface of your cake. Lift the icing sheet onto the top of the cake and, working down from the top, smooth out any wrinkles. Press the icing into the edges where the cake meets the board or plate and, using a sharp knife, trim neatly around the bottom. Now your cake is ready for stick-on models, fondat cut out star or snowflakes, or a simple ribbon and candle! (<strong>My cake I decorated with white fondant, dyed with cocoa powder and ready-made white chocolate snowflakes and edible gold glitter</strong>.)<br /><br /><strong>Royal Icing for a Snow Effect</strong>:<br />For a rough 'snow' scene for a 7 inch (18 cm) square or an 8 inch (20 cm) round cake<br />Ingredients<br />1 lb 2 oz (500 g) icing sugar, sifted<br />3 large egg whites<br />1 teaspoon glycerine<br /><br />Place the egg whites in a bowl, then stir in the icing sugar, a spoonful at a time, until the icing falls thickly from the spoon. At this stage, stop adding any more sugar and whisk with an electric whisk for 10 minutes or until the icing stands up in stiff peaks, then stir in the glycerine.Now spread the icing all over the top and sides of the cake as evenly as possible using a palette knife. Switch to a broad-bladed knife (or smaller palette knife) to 'spike' the icing all over to give a snow-scene effect. Leave the cake overnight for the icing to dry out before placing it in a container till needed. Then place your little robin, Father Christmas or just a sprig of holly in the centre of the cake.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxIIvTbwRop4CeXyMijN1ymOvrOFtpXQjj7hPZVyv3rvmhM40EUZPJZS4-fdWPlajn-gNW-zVpLAcf8ouGPEux2GOBS-TDl9XAJ8LKNTSGbfuWiUlQRpZlUqJ7ARcKx0asPbEsL4s/s1600-h/IMG_0101.JPG"><img id="BLOGGER_PHOTO_ID_5263990229290670626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxIIvTbwRop4CeXyMijN1ymOvrOFtpXQjj7hPZVyv3rvmhM40EUZPJZS4-fdWPlajn-gNW-zVpLAcf8ouGPEux2GOBS-TDl9XAJ8LKNTSGbfuWiUlQRpZlUqJ7ARcKx0asPbEsL4s/s320/IMG_0101.JPG" border="0" /></a>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com11tag:blogger.com,1999:blog-5375086341518664210.post-51353994549925562262008-10-14T16:44:00.006+01:002009-09-30T12:32:32.965+01:00Christmas Mincemeat Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLQr0U6HaUXNPwUyDXsCX-TQ5-yE462V5g5ZZhz8nSvu24K4nFjKF5KQoJVIxl4cGPvbDuQAgvcsf9wiO27QR5VdG5GKHrlIkOAyvmf7ktC41jGBw9DvmBo0FGy0zFrD3ewdklVtc/s1600-h/1002_MEDIUM.jpg"><img id="BLOGGER_PHOTO_ID_5257036562997850242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLQr0U6HaUXNPwUyDXsCX-TQ5-yE462V5g5ZZhz8nSvu24K4nFjKF5KQoJVIxl4cGPvbDuQAgvcsf9wiO27QR5VdG5GKHrlIkOAyvmf7ktC41jGBw9DvmBo0FGy0zFrD3ewdklVtc/s200/1002_MEDIUM.jpg" border="0" /></a><br /><div><span style="font-size:130%;color:#ff0000;"><strong>Vegetarian Mincemeat Recipe</strong></span></div><br /><div><em>To make 2 Ib mincemeat</em></div><br /><div><strong>Ingredients</strong></div><div>450g (1 Ib) mixed dried fruit</div><div>100g (4oz) melted butter</div><div>100g (4oz) cooking apples or apple of choice - peeled and grated (weight when prepared)</div><div>100g (4oz) soft brown sugar</div><div>50g -100g (2-4 oz) of chopped nuts of choice</div><div>100g (4oz) glace cherries</div><div>100g (4oz) chopped candied peel</div><div>1 teaspoon grated lemon rind</div><div>1 teaspoon grated orange rind</div><div>2 tablespoons lemon juice</div><div>1 teaspoon mixed spice</div><div>1/4 to 1/2 teaspoon ground cinnamon</div><div>1/4 to 1/2 teaspoon grated nutmeg</div><div>4 tablespoons brandy</div><br /><div><strong>Method</strong></div><div>Add all the ingredients into a large bowl and soak overnight covering with a clean cloth. Mix thoroughly through together either with a large spoon or clean hands. Cover over with a clean tea towel and leave to stand for 24 hours giving the mixture a good stir as you pass by. Next day pack the mincemeat into sterilised jars, and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place.</div><br /><div></div><br /><div>*Note*: if you choose not to use glace cherries make the weight up with mixed dried fruit instead. If you wish not to add alcohol use apple juice or orange juice instead. We have given a recipe here for mincemeat without suet, but should you wish to use either beef or vegetable suet in this recipe omit the melted butter. </div>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com0tag:blogger.com,1999:blog-5375086341518664210.post-38194733870735631542008-10-01T15:28:00.006+01:002009-09-30T12:30:01.510+01:00Spooktacular - Halloween - Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAZkghuBotrpGoqLVBfLZqvi-sfLMAGQIi-RRg-nhAoAH13U6yONZ3N18yHYauoos0PDLoUzkjZrVeGHt6DQoUc3ri-Ua4rm-rXPAwtubpYNK1CWrVlL0nzDF1mnoRg7BPU7epfIm6pE/s1600-h/bats-007.gif"><img id="BLOGGER_PHOTO_ID_5252195119205372050" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAZkghuBotrpGoqLVBfLZqvi-sfLMAGQIi-RRg-nhAoAH13U6yONZ3N18yHYauoos0PDLoUzkjZrVeGHt6DQoUc3ri-Ua4rm-rXPAwtubpYNK1CWrVlL0nzDF1mnoRg7BPU7epfIm6pE/s200/bats-007.gif" border="0" /></a><br /><div></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoqCaL-FT1dnAewIKEcS_3EMznuaSIJV9apMhyphenhyphenCh6ZI6JfhDhpWO4Z-Jn7vTvBfXVMXzBBgDigKccM4I1FnDAPY6EY3M8kEsQxzNNqVRN9mcHvF3C2o2U-QN_aiMLCkOtRIzbA7YCOH8/s1600-h/Halloween+cupcakes2.jpg"><img id="BLOGGER_PHOTO_ID_5252192683155920466" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGoqCaL-FT1dnAewIKEcS_3EMznuaSIJV9apMhyphenhyphenCh6ZI6JfhDhpWO4Z-Jn7vTvBfXVMXzBBgDigKccM4I1FnDAPY6EY3M8kEsQxzNNqVRN9mcHvF3C2o2U-QN_aiMLCkOtRIzbA7YCOH8/s400/Halloween+cupcakes2.jpg" border="0" /></a><br /><br /><div align="justify"><strong><span style="font-size:130%;">Spooktacular - Halloween - Cupcakes</span></strong></div><br /><div align="justify"><br />Makes approximately 12 cupcakes<br /><br /><strong>Ingredients<br /></strong>175g (6 oz / 1 &1/3 cups) self-raising flour<br />175g (6 oz /1 &1/2 sticks) butter, at room temperature<br />175g (6 oz / 1 cup) of caster sugar<br />3 eggs<br />1 tsp vanilla extract<br />3 - 4 tbsp milk<br />Icing/frosting of your choice – go wild and make a statement<br />Decorations of your choice – the spookier the better :)<br /><br />You will need a 12 hole-muffin tin and 12 cupcake paper cases<br /><br /><strong><br />Method</strong><br /><br />Preheat the oven to 200°C/fan180°C/400°F/Gas Mark 6. Line a 12 hole-muffin tin with cupcake paper cases.<br /><br />Sieve the flour into a bowl and leave aside. In a large mixing bowl add the butter and sugar and beat until the mixture becomes light in colour and fluffy. Add one egg at a time beating well between each addition. Beat in the vanilla extract and then gently fold in the flour until combined. Stir in the milk until you have a good dropping consistency. Spoon the mixture equally into the prepared muffin tin and place in the preheated oven. Bake for 20 -25 minutes or until risen and golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack to completely cool. </div><div align="justify"><br /><strong>Rosie’s notes:</strong> <strong>1.</strong> Fill the cupcake paper cases no more than two-thirds full for the cupcakes to rise. <strong>2.</strong> If the tops dome a little when completely cool, take a segregated knife and slice the domed tops off and discard, this enables flat tops for icing and decorations. <strong>3.</strong> I have also measured my ingredients that I weighed out into cup measures as requested but please note if using, I cannot guarantee how accurate these measures are in cups. <strong>4.</strong> If using plain flour because you cannot acquire self-raising flour add 1½ tsp of baking powder to the plain flour.<br /><br /><strong>Your Own Creative Side</strong><br /><br /><strong>Now for the fun part;</strong> <em>create your own design of toppings, decorations to make your cupcakes as spooky as you dare! Hopefully we can have the spookiest & deliciousness cupcake round-up of all times!! </em></div><br /><div align="justify"><em></em></div><br /><p align="center"><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ae-5XkS9F8UtETxTq1PIN3QVVUaFfwPNKBSwfOeYCOzo2n0r4WRZnFzukvb22HuBHDR3fomGUX3x4FLQrDtp8qJ6fiV49xyANyidaphrUw8UotKhypJMXUZUrEizKR4Rt138XWtrhvE/s1600-h/DSCF2061.JPG"><img id="BLOGGER_PHOTO_ID_5252193148718434258" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ae-5XkS9F8UtETxTq1PIN3QVVUaFfwPNKBSwfOeYCOzo2n0r4WRZnFzukvb22HuBHDR3fomGUX3x4FLQrDtp8qJ6fiV49xyANyidaphrUw8UotKhypJMXUZUrEizKR4Rt138XWtrhvE/s400/DSCF2061.JPG" border="0" /></a></em></p></div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-5375086341518664210.post-87231939514433107182008-09-01T21:13:00.004+01:002009-09-30T12:30:18.255+01:00Vanilla Apple Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nz7Mql5b0iP6XhYfeb74HYnUusX8R5WA1s6V5EykpfpEfbITjXPlXZa1wYRQ6iRi8TBfU7KlxoEh9E_Ym6Cs-au9NtxNJBdyp5eovpM-_unenx1YGGd2se_r9wZieW5JEfwt2oQD/s1600-h/Vanilla+AppleCake1.JPG"><img id="BLOGGER_PHOTO_ID_5241149820104389170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nz7Mql5b0iP6XhYfeb74HYnUusX8R5WA1s6V5EykpfpEfbITjXPlXZa1wYRQ6iRi8TBfU7KlxoEh9E_Ym6Cs-au9NtxNJBdyp5eovpM-_unenx1YGGd2se_r9wZieW5JEfwt2oQD/s400/Vanilla+AppleCake1.JPG" border="0" /></a><span style="font-size:130%;"><strong>Vanilla Apple Cake</strong><br /></span><br /><strong>Ingredients<br /></strong>250g/9oz unsalted butter, softened, plus extra for greasing<br />250g/9oz golden caster sugar (or normal caster sugar)<br />4 eggs, beaten<br />250g/9oz self-raising flour<br />1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)<br />3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)<br />2 tbsp Demerara sugar<br />¼ tsp ground cinnamon<br /><br />Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm/8inch springform tin, then line the base with baking paper.<br /><br />Beat the caster sugar and butter together until the mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter. Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook. Sprinkle with the Demerara and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.<br /><br />Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.<br /><br /><img id="BLOGGER_PHOTO_ID_5241149823678157458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhciobV2ZSLNV25l700nrfbYARI75F1tOOgPh1g_lI3WEFFI3GLvQokkU6pPslh0goPE2MJD5uBEBmv-UMNSqCEsQBp5C2NOT85myBHQ91seLyACjnunHW1aAglply-eCGwwdVheeZa/s400/Vanilla+Apple+Cake2.JPG" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUuEGR56eM2P7V6u2Cvz7PMnyvS63xeX0tEB1M5b-vJcUjrnWg_waB5wJ3jLnBEuM8mqq76KQ-k6BgmZxBdECQs2iTsg8Ja0GXObMi8LB3Jk6NAe2EOrFIjDCxBiVr2PLJuOm4dkgC/s1600-h/Vanilla+Apple+Cake2.JPG"></a>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com16tag:blogger.com,1999:blog-5375086341518664210.post-68900085385269416112008-08-02T09:21:00.007+01:002009-09-30T12:30:35.871+01:00Victoria Sandwich Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIAGLaHMn26BpmwdrHt7zk24I7B-yE319GLk0DzfpF2dK8iVlrf0Rz1ecql0cA6orWRjK45M4g4XqIUURnhGJfgSikDl5ORi3Pfzc4WTwAMPB7oqHO2N33pcNxx84REjVGyzupbLDrAQ/s1600-h/Victoria+Sponge+Cake.jpg"><img id="BLOGGER_PHOTO_ID_5229833889508063698" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIAGLaHMn26BpmwdrHt7zk24I7B-yE319GLk0DzfpF2dK8iVlrf0Rz1ecql0cA6orWRjK45M4g4XqIUURnhGJfgSikDl5ORi3Pfzc4WTwAMPB7oqHO2N33pcNxx84REjVGyzupbLDrAQ/s400/Victoria+Sponge+Cake.jpg" border="0" /></a><br /><div align="justify"></div>Victoria Sandwich Cake<br /><div align="justify"></div><br /><div align="justify">In this recipe we will be using the <strong>‘creaming’ method;</strong> for any novice bakers amongst us, this basically means creaming fat & sugar together to incorporate air, and then adding the liquids slowly to avoid curdling the mixture and gently folding in the flour. This technique is not as daunting as its sounds and once mastered opens up the baking world to various other bakes on offer.<br /><br /><strong>My top tips</strong>, to have all ingredients at room temperature before you commence, should the mixture curdle when incorporating the eggs, add 1 tablespoon of flour and all will come together without any problems.<br /><br />I like to add a little buttercream on top of the jam before sandwiching the sponges together but this is purely optional.</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEWwzzeJWLrTYWTaiVokMgJM-pO1DGqhuWj0-esSPINR-N9XNoPGzp1hN0JXrdjVBkwe3Z_orBDX-WeUvCWjHfW1IhzpCp5ijsNfljgGm4B_75hTUHumlhx1O_LGILwZ1rKLApftD2IE/s1600-h/Victoria+Sponge+Cake+slice+taken+out.jpg"><img id="BLOGGER_PHOTO_ID_5229833664910568962" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEWwzzeJWLrTYWTaiVokMgJM-pO1DGqhuWj0-esSPINR-N9XNoPGzp1hN0JXrdjVBkwe3Z_orBDX-WeUvCWjHfW1IhzpCp5ijsNfljgGm4B_75hTUHumlhx1O_LGILwZ1rKLApftD2IE/s400/Victoria+Sponge+Cake+slice+taken+out.jpg" border="0" /></a><br /><br /><div align="justify"></div><div align="justify"><br /><strong>Ingredients</strong></div><div align="justify"><br /><strong>For The sponge<br /></strong>175g (6oz) unsalted butter, at room temperature<br />175g (6oz) caster sugar<br />3 eggs, at room temperature, beaten<br />175g (6 oz) self-raising flour<br />Pinch of salt<br /><br /><strong>For The Filling</strong><br />4-6 tbsp strawberry jam, or your own choice of flavour<br />1 tbsp caster sugar<br /><br /><strong>Buttercream (optional)<br /></strong>75g (3 oz) unsalted butter, at room temperature<br />175g (6 oz) icing sugar<br />Few drops of vanilla extract<br /><br />You will need 2 sandwich tins (cake pans) 2 x 20cm (8 in) with depth of at least 5cm (2 in). Grease and base line the bottom of the tins with greaseproof paper or baking paper.<br /><br /><strong>Method</strong><br /><br />Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.</div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyv4yPRBNOd9ygHpbDNoIB8poPAWNo0BD7FFyqeHBI90cB5S297bFDTQdd4-n1DMjePQHvjein3ACSXfal_sl-pkQayJru2ZfbwjhqLQ8XKJr8FR0bvarhx-6pOW3aYcae40G3hnumoQ/s1600-h/creaming+the+sugar+%26+fats.jpg"><img id="BLOGGER_PHOTO_ID_5229833071492466578" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyv4yPRBNOd9ygHpbDNoIB8poPAWNo0BD7FFyqeHBI90cB5S297bFDTQdd4-n1DMjePQHvjein3ACSXfal_sl-pkQayJru2ZfbwjhqLQ8XKJr8FR0bvarhx-6pOW3aYcae40G3hnumoQ/s320/creaming+the+sugar+%26+fats.jpg" border="0" /></a> </div><div align="justify"><strong>Showing the texture and colour of creaming the butter & sugar together</strong></div><br /><div align="justify">Cream the butter and sugar together in a mixing bowl using a wooden spoon or mixer until the mixture is pale in colour and light and fluffy. This can take up to 5 minutes or more to achieve depending on if you are using a wooden spoon or mixer. </div><div align="justify"></div><div align="justify"></div><div align="justify">Add the beaten egg, a teaspoon at a time, beating well after each addition *see my top tip above*<br /><br />Sift the flour and salt and carefully add to the mixture, folding in with a metal spoon or spatula.<br /><br />Divide the mixture equally between the tins and smooth over with a spatula.<br /><br />Place the tins on the same shelf in the centre of the oven and bake for 25 – 30 minutes until well risen, golden brown and beginning to shrink from the sides of the tin.<br /><br />Remove from the oven and allow to stand for 3 – 5 minutes<br /><br />Loosen the cakes from around the edge of the tins using a palette knife. Turn the cakes out onto a clean tea towel, remove the paper and invert them onto a wire rack (this prevents the wire rack from marking the top of the cakes).<br /><br />When completely cool, spread the jam on the bottom sponge and place the 2nd sponge on top to sandwich them together. To finish off, sprinkle the top of the cake with caster sugar.<br /><br />If you wish to add the optional buttercream, add the butter, icing sugar and vanilla extract to a mixing bowl with a wooden spoon or mixer and beat until light and fluffy. Spread the buttercream carefully over the jam </div></div>Unknownnoreply@blogger.com25tag:blogger.com,1999:blog-5375086341518664210.post-2583943671425394782008-07-02T09:32:00.008+01:002009-09-30T12:30:56.440+01:00Banana Chocolate Chip Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHuOdcPQ1YejJq11We15-_q1yxqLWyCno10WIQiclv3I4Sgj60zbe2kmrS5O3qxk8I6ElIQxC2N7Awa9uPt06I8D1xiN6ufk9p0l-l0QM6b7OcCV1ibIeHoIYyQh0O7Bl1hGt8H-F/s1600-h/Banana+Chocolate+Chip+Muffins1.JPG"><img id="BLOGGER_PHOTO_ID_5218343520149694786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHuOdcPQ1YejJq11We15-_q1yxqLWyCno10WIQiclv3I4Sgj60zbe2kmrS5O3qxk8I6ElIQxC2N7Awa9uPt06I8D1xiN6ufk9p0l-l0QM6b7OcCV1ibIeHoIYyQh0O7Bl1hGt8H-F/s320/Banana+Chocolate+Chip+Muffins1.JPG" border="0" /></a> July’s bake is a tried and tested Banana Chocolate Chip Muffin recipe that is perfect when time isn’t on your side but you want to provide your family or friends with some home-baked goodness. This recipe really couldn’t be easier and I am sure like me you will come back to this recipe time and time again. I am leaving it up to you to add your favourite type of morsels/chips but for those of you lucky enough to be able to get hold of peanut butter or butterscotch morsels they would be a wonderful combination with the banana. Happy baking!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04TOSmQc4KCYH4CLJgxihGd-s6iTAQDUmIk4qEoGt-yzx8zvjBq5pAu6CbhyWNFC32sAuxHtjgnCDG5Lv-a9UdgqYLJwu69ln1thqjdsPi8wULJvpjafTyqAo5jdU5s67uz7RhUrQ/s1600-h/Banana+Chocolate+Chip+Muffins3.JPG"><img id="BLOGGER_PHOTO_ID_5218343524707202402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04TOSmQc4KCYH4CLJgxihGd-s6iTAQDUmIk4qEoGt-yzx8zvjBq5pAu6CbhyWNFC32sAuxHtjgnCDG5Lv-a9UdgqYLJwu69ln1thqjdsPi8wULJvpjafTyqAo5jdU5s67uz7RhUrQ/s320/Banana+Chocolate+Chip+Muffins3.JPG" border="0" /></a><br /><br /><br /><div><span style="font-size:130%;"><strong>Banana Chocolate Chip Muffins</strong></span></div><div><br /><em><strong>Ingredients</strong></em></div><div><br />3 very ripe bananas<br />125ml vegetable oil<br />2 eggs<br />250g plain flour<br />100g caster sugar<br />½ teaspoon bicarbonate of soda<br />1 teaspoon baking powder<br />150g dark/milk chocolate (white chocolate or butterscotch chips/morsels)</div><div></div><div><br />Preheat the oven to 200ºC/180ºC fan oven/gas mark 6 and line a 12-bun muffin tin with muffin papers.</div><div><br />Mash the bananas and set aside for a moment.Pour the oil into a jug and beat in the eggs.</div><div><br />Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.</div><div><br />Fold in the chocolate morsels, then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes. </div><br /><div></div><br /><div></div><img id="BLOGGER_PHOTO_ID_5218343524936892226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimynDXjlQbrqKy2M4a3a3vLvjANFK09BvmqdqxJwx31ArFdY-1XtOlni4v0wxdOoD0fWEpQxn1um7r69ZevPdag6GY7E40o9EGtuMIly0Nih1GnD_KYyZ30XjHljVDq0GmF7s5mE7S/s320/Banana+Chocolate+Chip+Muffins2.JPG" border="0" />Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com20tag:blogger.com,1999:blog-5375086341518664210.post-75553599465836585382008-06-01T15:32:00.006+01:002009-09-30T12:31:20.493+01:00Ultimate Double Chocolate Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_a0rKL_CbEcTISnZfUR8ijDqPKF0oZf_3Vv0sjmcQ9zEIoCUKtFpxcp9JrbPkkjX5nIk6ojMj4SXG4bYLbDhUeDZNJP2YAFKr514Ki2CtTVMgZB-VD514QoY8LSHGpjqHUrx4ORnqEA/s1600-h/DSCF1559.jpg"><img id="BLOGGER_PHOTO_ID_5206923814275306034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_a0rKL_CbEcTISnZfUR8ijDqPKF0oZf_3Vv0sjmcQ9zEIoCUKtFpxcp9JrbPkkjX5nIk6ojMj4SXG4bYLbDhUeDZNJP2YAFKr514Ki2CtTVMgZB-VD514QoY8LSHGpjqHUrx4ORnqEA/s400/DSCF1559.jpg" border="0" /></a><br /><div></div><br /><div>After the great success of our first recipe we thought we would offer another tried and tested recipe of chocolate cookies. They are a simple bake but packed with lots of yummy goodness and great served with a cool glass of milk.</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9yGf-uhDLSP4Pb4z-cNYFxAkHyxobET9bsX-0BLpM76-IyTnK44nB6rjSrWQPD0PGV6xjrSIB20ljoctQx7XJvqaJqPL5jFRC0pzPjN_p2LXLH83ljcnO4W7peNJnyPOZwMTESwTqR0/s1600-h/DSCF1560.jpg"><img id="BLOGGER_PHOTO_ID_5206923225548279154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9yGf-uhDLSP4Pb4z-cNYFxAkHyxobET9bsX-0BLpM76-IyTnK44nB6rjSrWQPD0PGV6xjrSIB20ljoctQx7XJvqaJqPL5jFRC0pzPjN_p2LXLH83ljcnO4W7peNJnyPOZwMTESwTqR0/s400/DSCF1560.jpg" border="0" /></a><br /><br /><div align="justify"><strong>Makes approximately 20</strong></div><br /><br /><div align="justify"><strong>Ingredients</strong></div><br /><div align="justify">250g (9 oz) plain (all –purpose) flour</div><div align="justify">50g (2 oz) cocoa powder</div><div align="justify">½ tsp bicarbonate of soda (baking soda)</div><div align="justify">175g (6 oz) softened butter</div><div align="justify">200g (7 oz) light brown sugar</div><div align="justify">100g (4 oz) caster (super fine) sugar</div><div align="justify">1 tsp vanilla extract</div><div align="justify">2 eggs, lightly beaten</div><div align="justify">300g (11 oz) plain or milk chocolate chips</div><br /><div align="justify">You will need 2 -3 baking sheets greased or lined with non-stick Teflon liners or non-stick paper.</div><br /><br /><div align="justify"><strong>Method</strong></div><br /><div align="justify">Sift together the flour, cocoa powder and bicarbonate of soda into a bowl and set aside.</div><br /><div align="justify">In a large mixing bowl add the softened butter and both sugars and beat together until light and fluffy. Incorporate the egg into the mixture a little at a time until fully combined, then add the vanilla and mix in well. Fold in the sieved flour mixture then the chocolate chips until thoroughly combined. Wrap the mixture in cling film (plastic wrap) and leave to chill in the fridge until the mixture is firm, for at least 1 hour.</div><br /><div align="justify">Preheat the oven to 190°C/fan 180°C/375°F/Gas mark 5.</div><br /><div align="justify">Divide the mixture up into equally quantities (it should make approximately 20 large cookies) and roll into balls. Place onto the baking sheets leaving enough space for the cookies to spread when being baked, with your hand or a spoon slightly press the top of each cookie to make a flatter shape.</div><br /><div align="justify">Place into the preheated oven and bake for approximately 10 -12 minutes until the edges begin to darken. They will look and feel under baked but they’ll be ready. Leave on the baking sheets for about 2 minutes to slightly firm up and then with a large spatula to a wire cooling rack until completely cool.</div><br /><div align="justify"><strong>Top tip:</strong> when rolling cookie mixture, slightly damp your hands in cold water this helps to form the mixture without too much sticking to your hands, or use a ice cream scoop to make them all the same size. </div></div>Unknownnoreply@blogger.com33tag:blogger.com,1999:blog-5375086341518664210.post-83876780054316558192008-05-31T17:14:00.008+01:002009-10-27T10:19:43.733+00:00Cranberry and White Chocolate Flapjacks Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BVhO0tiDvXJdf6XY3F566qXqfMyaEme4AlIkED-Plo-M4oZ_PqTLMSB-vacPDI7Obif8A6yVVgMS4V0w2TEMjqCO-6q7QgN1pEn3qiiBdB_k08S8OVpKb9Zywrs5GePy8QcUVxd_sF3H/s1600-h/White+Chocolate+and+Cranberry+Flapjacks3.jpg"><img id="BLOGGER_PHOTO_ID_5206577263061222530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BVhO0tiDvXJdf6XY3F566qXqfMyaEme4AlIkED-Plo-M4oZ_PqTLMSB-vacPDI7Obif8A6yVVgMS4V0w2TEMjqCO-6q7QgN1pEn3qiiBdB_k08S8OVpKb9Zywrs5GePy8QcUVxd_sF3H/s400/White+Chocolate+and+Cranberry+Flapjacks3.jpg" border="0" /></a><br /><div align="justify"></div><div align="justify">For our first bake we are beginning with a white chocolate and cranberry flapjack.Flapjacks are a quick and simple tray bake made with a base ingredient of rolled oats. Flapjacks come in many guises using a multitude of added ingredients; in this recipe you will find a perfect combination in the white chocolate and cranberries.</div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQICIDDKOApDSMY2jF_fFNtVsuPSm2nRVGhOK3pnok6SHYx1wN34eOebNcDKEW2Uzr9cDTbXAsc61tPslAPc8wJpEW0KOiqB5qSbwAT1a5XBvqRLiwKEgdSalgHipX2Z_odSdyn697Kn4/s1600-h/White+Chocolate+and+Cranberry+Flapjacks2.jpg"><img id="BLOGGER_PHOTO_ID_5206576562981553266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQICIDDKOApDSMY2jF_fFNtVsuPSm2nRVGhOK3pnok6SHYx1wN34eOebNcDKEW2Uzr9cDTbXAsc61tPslAPc8wJpEW0KOiqB5qSbwAT1a5XBvqRLiwKEgdSalgHipX2Z_odSdyn697Kn4/s400/White+Chocolate+and+Cranberry+Flapjacks2.jpg" border="0" /></a><br /><div align="justify"><strong><span style="font-size:130%;">Cranberry and White Chocolate Flapjacks </span></strong></div><div align="justify"></div><div align="justify">Makes 12</div><div align="justify"><br />Preparation time 10 minutes</div><div align="justify"><br />Cooking time 35 minutes</div><div align="justify"><br /><strong>Ingredients</strong><br />250g butter<br />100g demerara sugar<br />200g golden syrup<br />250g rolled oats<br />75g plain flour<br />100g dried cranberries( other dried fruits can also be used, bluberries, apricots, etc)<br />100g white chocolate, chopped(dark or milk chocolate can be used)</div><div align="justify"><br /><strong>Method</strong> </div><div align="justify"><br />Preheat the oven to 170C/ Gas 3. Line a 23cm square tin with baking paper (please do not use greaseproof).Melt the butter, sugar and golden syrup in a large pan over a low heat (stirring occasionally), until the butter and sugar have completely melted.Add the rolled oats, flour and cranberries to the pan, and stir together well. Spread the mixture evenly into the prepared tin. Bake for 30 to 35 minutes until golden brown. Leave to cool for a few minutes, then mark into 12 squares – but don’t cut all the way through. Allow to cool in the tin completely.Melt the white chocolate and drizzle over each bar.(When melting chocolate you use a heatproof bowl over a low simmering saucepan of hot water but making sure the water is not hitting the bottom of the bowl.) </div><div align="justify"></div></div>Sweet and Simple Bakeshttp://www.blogger.com/profile/01835842951850079825noreply@blogger.com0