tag:blogger.com,1999:blog-35779091075755531132024-02-19T02:36:24.456+00:00A Kiss of CookiesClairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-3577909107575553113.post-19000308127311354432013-02-12T10:21:00.000+00:002013-02-12T10:21:31.330+00:00Perfect Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbooddRPdMdFrDyvHjdUVwJKBZtFwmlsLNwWLdbgq1w1f66u8dslySewpFD752R8uj4OjI-EYTwfe6Cp2O9X-myt-4S5V0LZWqpTHTdF2uVlfKP5_LRutSPJ0Yw2BUjgaHn_Rqgcpt-ps/s1600/Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbooddRPdMdFrDyvHjdUVwJKBZtFwmlsLNwWLdbgq1w1f66u8dslySewpFD752R8uj4OjI-EYTwfe6Cp2O9X-myt-4S5V0LZWqpTHTdF2uVlfKP5_LRutSPJ0Yw2BUjgaHn_Rqgcpt-ps/s320/Pancakes.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">You must have pancakes on Shrove Tuesday. No ifs or buts it should be compulsory. It's the one time that you can eat pancakes and not feel guilty.</span><br />
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<span style="font-family: Verdana, sans-serif;">Over the years I have tried many different pancake recipes however I came across this one at Christmas time. It was featured in an episode of Jamie Oliver and it has to be the easiest pancake recipe EVER. </span><br />
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<span style="font-family: Verdana, sans-serif;">These are now a firm favourite in the 'Kiss of Cookies' household and I often make a batch on a Saturday morning. They are light and fluffy American style and we love to eat them oozing with syrup however as today is a school day, I thought we would go with the healthier option of fruit, Greek yogurt and a drizzle of honey.</span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe makes about 12 small pancakes however you can make the pancakes as big (or small) as you want.</span><br />
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<b><span style="font-family: Verdana, sans-serif;">American Style Pancakes</span></b></div>
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<b><u><span style="font-family: Verdana, sans-serif;">Ingredients:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 cup Self Raising Flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Milk</span><br />
<span style="font-family: Verdana, sans-serif;">1 Egg</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of Salt</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">Directions:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1) Heat up a frying pan on a medium heat.</span><br />
<span style="font-family: Verdana, sans-serif;">2) In a bowl, add the flour, milk, egg and salt. Mix together well until all of the ingredients have been incorporated into a smooth batter.</span><br />
<span style="font-family: Verdana, sans-serif;">3) Melt a knob of butter in the frying pan. Spoon a small amount of the pancake batter into the pan. I can usually make 3 pancakes at a time.</span><br />
<span style="font-family: Verdana, sans-serif;">4) When small bubbles start forming, flip over the pancake and cook until golden.</span><br />
<span style="font-family: Verdana, sans-serif;">5) Carry on until all of the mixture is used up.</span>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com4tag:blogger.com,1999:blog-3577909107575553113.post-74340311629779638012012-10-28T19:49:00.004+00:002012-10-28T19:49:37.024+00:00Ghastly Ghouls<!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOPFl-oYU_gtMx97-VHsTz29D9m3K1rHaCdiCjtn-0btnCTpkcxt54hZRRkutYeSkWhfNp5euhM3Qg5VKCzQlyTm4yhykWM6g9asbi0eHwULYgSqn8o9PUL1erJo5uWU3repoyTnfzrQ/s1600/Ghastly+Ghouls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOPFl-oYU_gtMx97-VHsTz29D9m3K1rHaCdiCjtn-0btnCTpkcxt54hZRRkutYeSkWhfNp5euhM3Qg5VKCzQlyTm4yhykWM6g9asbi0eHwULYgSqn8o9PUL1erJo5uWU3repoyTnfzrQ/s320/Ghastly+Ghouls.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Last year I made several different cupcakes
for Halloween. This one is from <a href="http://www.lilyvanilli.com/">Lily
Vanilli's</a> A Zombie Ate My Cupcake
book. It is full of fabulously weird
cupcake recipes perfect for this time of year. I loved the book so much that I bought
a copy for my sister-in law and my cousin.</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">The meringue frosting is quite messy (that may be just me) but it is totally worth it.</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Instead of using black fondant for the
eyes, I used silver and gold edible balls which were really effective. </span></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: x-small;"><b><span style="font-family: "Verdana","sans-serif";">Ghastly
Ghouls</span></b></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">(Makes
12 cupcakes)</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><u><span style="font-family: "Verdana","sans-serif";">Ingredients:</span></u></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">One
batch of vanilla cupcakes</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">12
White Marshmallows</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Black
fondant or chocolate chips</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">For
the meringue frosting:</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">4
Large Egg Whites</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">200g
Granulated Sugar</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">¼
tsp cream of tartar</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Pinch
of Salt</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><u><span style="font-family: "Verdana","sans-serif";">Directions:</span></u></span></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">You will need
a small saucepan and a heatproof bowl that will sit neatly on top of it
(or use a double boiler, if you have one). Pour a few cups of water into
the pan and bring to the boil. The water should not touch the base of the
bowl.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Whisk the egg
whites, sugar, cream of tartar, and salt in the bowl using an electric
mixer, then place the bowl above the boiling water and continue whisking
until the mixture is hot to touch and all the sugar has dissolved – about
1-2 minutes.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Remove from
the heat and, using the mixer on medium-high speed, beat until the eggs
form a cool stiff meringue, about 5 minutes or until hard peaks have
formed.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Secure a
marshmallow vertically in the centre of each cake using a tiny bad of the
meringue, and use a spoon to heap frosting on top of each cupcake to make
a ghost shape. Smooth the edges with the back of the spoon.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: "Verdana","sans-serif";">Use black
fondant or chocolate chips to create 'eyes' with suitably menacing
expression.</span></span></li>
</ol>
Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com3tag:blogger.com,1999:blog-3577909107575553113.post-18898471508194417522012-10-28T19:49:00.002+00:002012-10-28T19:49:25.058+00:00Halloween Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_msjfF4hwGtN4uds2_HRpX5xQN95pXW4F9GMfpJHBmpR1vtZxNEjP9sdeP3yrAQj6664nUyjiqe6lXF5xaHlcE239_nWmKRblfI9STQWwlPu-TPizw04U7DM8vg2E0sxjmrS7m5hYN58/s1600/Mummy+Cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_msjfF4hwGtN4uds2_HRpX5xQN95pXW4F9GMfpJHBmpR1vtZxNEjP9sdeP3yrAQj6664nUyjiqe6lXF5xaHlcE239_nWmKRblfI9STQWwlPu-TPizw04U7DM8vg2E0sxjmrS7m5hYN58/s320/Mummy+Cake+1.jpg" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif; font-size: x-small;">I also made the above cakes using a basic chocolate cupcake then using butter cream icing to make the mummies and the brains. A very quick and easy way to make cupcakes for Halloween parties.</span>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com1tag:blogger.com,1999:blog-3577909107575553113.post-62108103946462257852012-10-28T19:49:00.001+00:002012-10-28T19:50:19.193+00:00Witches Fingers<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;">I hope that you agree that these witches fingers biscuits look quite repulsive but they do taste very good. The melted chocolate under the nails give the impression of dirt. </span></div>
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<span style="font-size: x-small;">I made these at Christmas time but added some green food colouring to the dough turning them into Grinch's fingers. </span></div>
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<span style="font-size: x-small;"><b>Witches Fingers </b></span></div>
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<span style="font-size: x-small;"><u>Ingredients:</u></span></div>
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<span style="font-size: x-small;">100g Butter</span></div>
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<span style="font-size: x-small;">200g Plain Flour</span></div>
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<span style="font-size: x-small;">Few drops Vanilla Essence</span></div>
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<span style="font-size: x-small;">Whole Blanched Almonds (one per biscuit)</span></div>
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<li><span style="font-size: x-small;">Preheat over to 180C,</span></li>
<li><span style="font-size: x-small;">Mix together the butter, sugar, vanilla essence and flour into a firm dough.</span></li>
<li><span style="font-size: x-small;">Shape into 'fingers' marking with fine lines across the middle to look like knuckles, and flatten slightly at the top end to look like a finger nail. Press in a blanched almond into each finger.</span></li>
<li><span style="font-size: x-small;">Bake for 10-12 minutes until golden then remove from the oven and allow to cool on a wire rack.</span></li>
<li><span style="font-size: x-small;">Melt the chocolate, remove the almond from the finger and paint over the fingernail area with the melted chocolate and immediately replace the almond nail.</span></li>
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<br />Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com4tag:blogger.com,1999:blog-3577909107575553113.post-1647066338037828062012-10-25T22:43:00.000+01:002012-10-25T22:43:57.787+01:00Good Food Show - Friday 19th October<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">I am a huge fan of The Great British Bake Off and as far as I am
concerned Mary Berry is a living legend. My first ever cake book given
to me as a teenager was one of Mary's which I still have and is
used regularly. And as for Paul Hollywood, a man that can bake can do no
wrong in my eyes. </span></div>
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<span style="font-size: x-small;">So when I found out that Queen of Cakes Mary Berry and Master Baker Paul Hollywood were going to be appearing at the BBC Good Food Show in Glasgow I knew I that I had to get there. I persuaded my mum to come along with me and luckily I managed to get the day off work.</span></div>
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<span style="font-size: x-small;">We arrived just after 10am and after spending several hours sampling all of the various delicacies on offer we made our way to the Super Theatre where The Great British Bake Off was giving a masterclass.</span></div>
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<span style="font-size: x-small;">Mary and Paul were on good form with Paul joking that Mary (affectionately known as Bezza) is an expert darts player and can be regularly found at her local pub playing a game. </span></div>
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<span style="font-size: x-small;">Mary gave a demonstration on how to make a simplified version of a Frasier whilst Paul made a batch of iced fingers filled with cream and jam. There was even a surprise guest of James from series 3.</span></div>
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<span style="font-size: x-small;">There were also separate demonstrations from Paul and Mary at the Love Food Hate Waste stage. Paul wowed everyone with his 8 plait loaf which I wont be trying at home. Mary made a delicious looking fish pie and a festive bread and butter pudding.</span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">The day wouldn't have been complete without seeing Mary and Paul at the book signing. The queue for the first signing was too long however I was prepared for the next session arriving an hour and 15 minutes early securing a spot near the start. I patiently waited my turn and the highlight of my day was speaking to Mary.</span></span><br />
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<br />Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com1tag:blogger.com,1999:blog-3577909107575553113.post-85810689707434531412012-09-19T21:11:00.000+01:002012-09-19T21:12:06.522+01:00Cupcake Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;">I have a major cupcake obsession and will buy almost anything with a cupcake design on it. My obsession is that bad that I even have a cupcake tattoo on my wrist. So you can imagine my delight when I opened up a recent copy of <a href="http://www.mycakedecorating.co.uk/magazine/">Cake Decorating Magazine</a> to find a cupcake cookie cutter.</span></div>
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<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">As my Jane Asher cake book was still lying about from making the <a href="http://akissofcookies.blogspot.co.uk/2012/09/jelly-ice-cream-cake.html">Ice Cream & Jelly Cake</a> I decided to use her Vanilla Cookie Dough recipe. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><u><br /></u></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><u>Ingredients:</u></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">280g Plain Flour</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">200g Firm Butter</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">100g Icing Sugar</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">2 Egg Yolks</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">1 tsp Vanilla Extract / Essence</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><u>Directions:</u></span></div>
<span style="font-size: x-small;"><br /></span>
<br />
<ol>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Preheat the oven to 200C / Gas mark 6. Gease two baking trays or line with baking parchment. </span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Put the flour in a bowl. Cut the butter into small pieces and add to the flour. Rub the butter into the flour with your fingertips until the mix looks like breadcrumbs.</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Add the sugar, egg yolks and vanilla extract / essences and mix to a dough.</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Put in a plastic bag and chill for at least 30 minutes.</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Roll out the dough on a lightly floured surface and cut out as required. </span></li>
<li><span style="font-family: Verdana,sans-serif; font-size: x-small;">Bake for about 8-10 minutes or until golden brown around the edges. Leave to coll and harden on a wire rack.</span></li>
</ol>
Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com3tag:blogger.com,1999:blog-3577909107575553113.post-13035847050252185182012-09-08T20:46:00.001+01:002012-09-08T20:46:35.633+01:00Jelly & Ice Cream Cake<div style="font-family: Verdana,sans-serif;">
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<div style="font-family: Verdana,sans-serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfsPeJFKnW4b7vo8bneXJSUp6s9zc9Ah8Xn0h7TSH7klPJUY7JK6UMNk8h6OTCq6BhcYIOJhCiRVB8EjypthXHxTyz1zLPSB9ZBT9vBwj9TvwJTl_sDkbXtM8GB3aKeIbeaBq16wBjSM/s1600/Ice+Cream+&+Jelly+Cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfsPeJFKnW4b7vo8bneXJSUp6s9zc9Ah8Xn0h7TSH7klPJUY7JK6UMNk8h6OTCq6BhcYIOJhCiRVB8EjypthXHxTyz1zLPSB9ZBT9vBwj9TvwJTl_sDkbXtM8GB3aKeIbeaBq16wBjSM/s320/Ice+Cream+&+Jelly+Cake+1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5X-RyQD7QI8KjPOlMNpnXwaAXxgfKCRUrm2uKVLesW3-2S_3ngCWOqpoANKg2n92WdcPS6r-ZLlQy2ixuwVhy9ch1867u3uETXgFxfFAl9_6hSZy0PbRsESPghnJz9KXOUIRDET5rEQ/s1600/Ice+Cream+&+Jelly+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5X-RyQD7QI8KjPOlMNpnXwaAXxgfKCRUrm2uKVLesW3-2S_3ngCWOqpoANKg2n92WdcPS6r-ZLlQy2ixuwVhy9ch1867u3uETXgFxfFAl9_6hSZy0PbRsESPghnJz9KXOUIRDET5rEQ/s320/Ice+Cream+&+Jelly+Cake+2.jpg" width="320" /></a></div>
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<br />
<br />
<br />
<span style="font-size: x-small;">For mini me's birthday this year she asked for a jelly and ice cream cake. Normally I would bake several cakes plus cupcakes for party bags but this year I was really disorganized and hadn't prepared anything. Fortunately Jane Asher has a very quick and easy recipe which requires no baking what so ever. </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">Perfect for parties, BBQs and as it keeps it in the freezer it lasts a long time.My only warning is the jelly goes a bit hard in the freezer so if it isn't getting used in the one sitting remove the jelly before putting it back in the freezer.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">I went for a Raspberry Ripple cake but I think this would be delicious with chocolate swiss rolls and mint choc chip ice cream.</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><u>Ingredients:</u></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">3 Large Swiss Rolls</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">2 Litres Soft Ice Cream</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">3 Different Coloured Packets of Jelly</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">1 Quantity Butter Cream</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><u>Directions:</u></span></div>
<ol>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Cut all the swiss rolls into slices approx 5mm thick. Line the base of a springform tin with the slices, and then add a layer round the side.</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Fill with the ice cream, making sure it is well pushed down. Cover the top with more swiss roll, then wrap in clingfilm and freeze. This can be done a couple of weeks ahead.</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Make up the jellies separately but using only half the amount of water for a firmer set. Pour each jelly into a non-stick cake tin / swiss roll tin and chill to set.</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Put a sheet of baking parchment on a board or tray. When the jelly is set, turn it out on to the baking parchment and return to the fridge until all 3 colours are ready.</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Cut jelly shapes with cutters and keep them on a tray lined with baking parchment in the fridge until needed. This can be done a few days ahead.</span></li>
<li style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Undo the side of the cake tin and remove the ice cream cake. Put it on the cake board and cover it with a thin layer of butter cream, using a hot palette knife to smooth it evenly. Keep the cake in the freezer until ready to serve.</span></li>
<li><span style="font-family: Verdana,sans-serif; font-size: x-small;">When ready, position the jelly shapes and serve the cake immediately. </span></li>
</ol>
Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com5tag:blogger.com,1999:blog-3577909107575553113.post-60796556941907645382012-06-03T21:11:00.000+01:002012-06-03T21:11:14.042+01:00Banoffee Fudge Loaf<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaq08n5UQcFyzsm7IDuh4snwvYY_ir43_0w8izvMrBLz2kpP4DXebkS38vHIpBAJ9wvD0p6IiUSUVRyV8pVB252oZsoE7Lmq2PZqJ93c-xDMIJ4DlYCWEAMGTOoiuFHzZ07Xb_QTWLWwI/s1600/Banoffee+Fudge+Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaq08n5UQcFyzsm7IDuh4snwvYY_ir43_0w8izvMrBLz2kpP4DXebkS38vHIpBAJ9wvD0p6IiUSUVRyV8pVB252oZsoE7Lmq2PZqJ93c-xDMIJ4DlYCWEAMGTOoiuFHzZ07Xb_QTWLWwI/s320/Banoffee+Fudge+Loaf.jpg" width="320" /></a></div>
<br />
<br />
<span style="font-family: Verdana,sans-serif; font-size: x-small;">I know it wasn't too long ago that I posted a recipe on this blog for <a href="http://akissofcookies.blogspot.co.uk/2012/04/banana-and-fudge-muffins.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+AKissOfCookies+%28A+Kiss+of+Cookies%29">Banana and Fudge Muffins</a> but I then came across this recipe in Tesco so I thought I would give it a go. As I ate all of the muffins myself I decided to watch my waistline (briefly) and gave this loaf away to Mini Me's grandparents. The did enjoy it however their one criticism being that they couldn't really taste any fudge so I have doubled the quantity in this recipe.</span><br />
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<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Banoffee Fudge Loaf</span></b></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">(Makes
2lb loaf)</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">150g Salted Butter, softened, plus extra for
greasing</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">300g Plain Flour</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">175g Light Muscovado Sugar</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">2 Large Eggs, lightly beaten</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">1tsp Bicarbonate of Soda</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">150ml Semi-skimmed Milk</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">3 medium Ripe Bananas, mashed</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">150g Vanilla Fudge, cut into small cubes</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Preheat the oven to 180C
/ Gas Mark 4. Lightly grease loaf tin.</span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Beat the butter and sugar
in a bowl until light and fluffy. Gradually add the eggs, beating all the
time.</span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Sift in the flour and
bicarbonate of soda, then gradually add the milk, until smooth.</span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Fold the mashed bananas
into the mixture with the chopped fudge. Spoon the mixture into the
prepared loaf tin and smooth the top with a spatula.</span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Bake for 1 hour or until
a skewer inserted in the middle comes out clean. Remove from the oven and
leave to cool in the tin for 5-10 minutes, before turning out onto a wire
rack to cool completely.</span></span></li>
</ol>
<br />Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com5tag:blogger.com,1999:blog-3577909107575553113.post-80369772653339728342012-05-21T08:21:00.001+01:002012-06-03T21:13:00.226+01:00Tea and Buttermilk Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://picasaweb.google.com/103940952902936355247/20120521#5744878921415193218" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBjy0iFGX-oBZAgRAk8-Ifj8004FaINS4VaciO8E43EQ42CdaZzacrbkLUsG1QK8bsyVGVqhyphenhyphen2Q_jeObzJwLkZfDRZppJep_j-PECRMb1vH5tXTU2R4Di-ED3J-XVeebGwbYcwpAkbHs/s320/Scone+&+Tea.jpg" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://picasaweb.google.com/103940952902936355247/2012052102#5744879122498351650" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAM_GhK02tDCTOjR6tHskfFkcOS3_KDsfrde0dwuLNveHUUvc8k48PARUNCiH90KdfSV_voOCSlA0WXZ6qJeZSLlpJGEVOmHw7hQpMU-FpIo0G-LL49aF3-P9-3QeIBHLWo_PsHk9WNqM/s320/Buttermilk+Scones.jpg" width="320" /></a></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">I was thinking about other ideas for the Jubilee and what could be more British than tea and scones.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">I have tried and failed many a time to make a decent batch of scones but it was time to take on my nemesis once more. I looked through the internet and found this recipe for buttermilk scones by Nigella Lawson. Swayed by her comment that it shouldn't take anymore than 20 minutes to prepare and bake scones I decided that this was the recipe for me.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">The preparation was quick and easy and before I knew it I had a lovely batch of scones just screaming out for some clotted cream and strawberry jam. I had taken on my nemesis and victory was mine.</span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">But what kind of tea to have with the scones. Well, I discovered that Twinings has brought out a limited edition <a href="http://shop.twinings.co.uk/shop/diamond-jubilee-tea-blend.html">Diamond Jubilee Tea Blend</a> that come in a variety of different caddies. I'm a sucker for anything pink so I know which one I'll be buying.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">For the more health conscious, why not try <a href="http://www.twinings.co.uk/discover-our-range/green-teas">green tea</a> which is full of antioxidents. My mum's favourite tea though is <a href="http://www.twinings.co.uk/white-tea">white tea</a> which has the same health properties as green tea but with a more delicate taste.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
</div>
<br />
<div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: x-small;"><b><span lang="EN-GB">Buttermilk Scones</span></b></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><u><span lang="EN-GB">Ingredients:</span></u></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">500g Plain Flour, plus extra for dusting</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">2tsp Bicarbonate of Soda</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">2tsp Cream of Tartar</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">2tsp Caster Sugar</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">50g Unsalted Butter</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">25g Soft Vegetable Shortening</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">300ml Buttermilk</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">1Egg, beaten, for an egg wash (optional)</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><u><span lang="EN-GB">Directions:</span></u></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<ol start="1" style="font-family: Verdana,sans-serif; margin-top: 0cm;" type="1">
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB">Preheat the oven to 220C /
Gas Mark 7. Line a large baking sheet with baking parchment.</span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB">Put the flour into a bowl
with the bicarbonate of soda, cream of tartar and sugar.</span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB">Chop the butter and vegetable
shortening into pieces and drop them into the flour.</span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB">Rub the fats into the flour
using your fingertips then pour in the buttermilk, working everything
together to form a dough.</span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB">Lightly flour your work
surface. Pat the dough down into a round-edged oblong about 4cm / 1 ½ in
thick, then cut out 6cm / 2 ¼ in scones with a fluted cutter.</span></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-size: x-small;"><span lang="EN-GB">Arrange the scones fairly
close together on your lined baking sheet, and brush with the beaten egg
(to give golden tops), if you wish. Cook for a bout 12 minutes, by which
time the scones will be dry on the bottom and have a relatively light
feel. Move them to a wire rack to cool, and serve with clotted cream and
jam.</span></span></li>
</ol>
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<br />Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com1tag:blogger.com,1999:blog-3577909107575553113.post-87521251852562184222012-05-19T22:00:00.001+01:002012-06-03T21:12:39.070+01:00Honey & Walnut Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2RpmW8C1A2jwVEC2FFmYaEQQpF5SXzHs4Y7fXrucy8vQZahld_QztHoA5K4solAmBein7XiG-UCM29W35w6GmF_Z9govPaCJvwq3IW9-Myn1q5gjAexpYk-FzQosNeRfKejmEE3kmp4/s1600/Honey+&+Walnut+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2RpmW8C1A2jwVEC2FFmYaEQQpF5SXzHs4Y7fXrucy8vQZahld_QztHoA5K4solAmBein7XiG-UCM29W35w6GmF_Z9govPaCJvwq3IW9-Myn1q5gjAexpYk-FzQosNeRfKejmEE3kmp4/s320/Honey+&+Walnut+Cake.jpg" width="320" /></a></div>
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<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">I was fortunate to get a space at the recent <a href="http://edinburghcakeladies.wordpress.com/">Edinburgh Cake Ladies</a> event held at <a href="http://www.bonpapillon.com/">Bon Papillon</a>. This involves 20 ladies bringing along their baked goods then everyone getting to eat the cakes whilst chatting away. This is my idea of a perfect night out.</span></div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">The theme for the evening was Towers of Terrific Tray bakes. This should have been an easy assignment however I was in Newcastle when asked to submit the name of my entry and with no cook books to hand I had to rely on my not so good memory. After a few minutes of contemplation I was convinced that I had a honey and walnut cake recipe ripped out of a recent Asda magazine. Turns out my memory isn't as bad as I first thought as I did indeed have the recipe.</span></div>
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<span style="font-size: x-small;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">The cake batter does look a bit lumpy but please don't let that put you off as it smells delicious when baking and tastes fab. I did a trial a week before the event which I took into my work and it was devoured in minutes.</span></div>
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<span style="font-size: x-small;">The evening didn't start well of me - stuck in traffic, my car got a puncture and then to top it off Colin Firth made an appearance at Bon Papillon and none of us noticed. However, I ate plenty of cake and met loads of lovely ladies.</span></div>
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<div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: x-small;"><b><span lang="EN-GB">Honey and Walnut Cake</span></b></span></div>
<div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: x-small;"><span lang="EN-GB">(Makes
12 slices)</span></span></div>
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<br /></div>
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<span style="font-size: x-small;"><u><span lang="EN-GB">Ingredients:</span></u></span></div>
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<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">100g Walnuts</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">175g Butter</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">100g Clear Honey</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">100g Caster Sugar</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">3 Large Eggs</span></span></div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><span lang="EN-GB">225g Self Raising Flour</span></span></div>
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<span style="font-size: x-small;"><u><span lang="EN-GB">Directions:</span></u></span></div>
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<br /></div>
<ol start="1" style="font-family: Verdana,sans-serif; margin-top: 0cm;" type="1">
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB">Preheat the oven to 160C / Gas Mark 3. Line or grease a 20cm
shallow square tin.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB">Put the walnuts on a baking try and lightly toast in the oven for
5-6 minutes. Chop roughly and set aside.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB">Melt the butter in a pan. Add the honey and sugar, heat gently,
stirring occasionally, until the sugar dissolves. Bring to the boil, then
pour into a bowl and leave until lukewarm.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB">Lightly beat the eggs and add to the honey mixture using a wire
whisk to make sure they're evenly mixed in.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB">Gently stir in the walnuts and flour. </span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB">Pour into the tin and bake in the oven for 30-40 minutes or until
the top spring back when lightly pressed. Cool on a wire rack then cut
into slices.</span></span></li>
</ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com2tag:blogger.com,1999:blog-3577909107575553113.post-64148822431271706132012-05-14T12:29:00.001+01:002012-06-03T21:12:03.628+01:00Jubilee Themed Baking<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2rkylciH_KE-q4Kw7P_6hdtM9n9yOCgJm7AgSC0V8cRwHvlYJiFK86q4a-nuwFjK60N_t-e6qBBoehJlg-TDChwrFp_XPDX4JTZbs5_oAazGmK252HbUsou6eqgqybFcJVjq7DLPLTQ/s1600/Union+Jack+Biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2rkylciH_KE-q4Kw7P_6hdtM9n9yOCgJm7AgSC0V8cRwHvlYJiFK86q4a-nuwFjK60N_t-e6qBBoehJlg-TDChwrFp_XPDX4JTZbs5_oAazGmK252HbUsou6eqgqybFcJVjq7DLPLTQ/s320/Union+Jack+Biscuits.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxAKYK-wrujc2KR8Qshefs3pruPzsHBoPk3s99fgbVLuQVqkgH5xClfszuFGdYQbu2CqBmGgtWgGxGz7AGhnkQbcQCe5Toq9mgYsyWg7bMVJ-WG7iqjRGI3UCQXGWQpbUW3xNMmyXxlc/s1600/Jubilee+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxAKYK-wrujc2KR8Qshefs3pruPzsHBoPk3s99fgbVLuQVqkgH5xClfszuFGdYQbu2CqBmGgtWgGxGz7AGhnkQbcQCe5Toq9mgYsyWg7bMVJ-WG7iqjRGI3UCQXGWQpbUW3xNMmyXxlc/s320/Jubilee+Cupcakes.jpg" width="320" /></a></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">It is not
long now until the Queen’s Jubilee which has inspired me to make some British
themed goodies. </span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I had a
look on the internet to get the creative juices flowing and stumbled across <a href="http://www.bakingmad.com/?gclid=CPPk9fXP_68CFUxlfAod6H5kHA">BakingMad</a>.
They had a special section on <a href="http://www.bakingmad.com/recipes/celebrationcakes/union-jack-cupcakes">Union Jack cakes</a> which got me thinking about
making some Union Jack biscuits.</span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I used the
recipe for Mini Me’s birthday party last year and they were a resounding success.
They were devoured within minutes which resulted in complaints from my mum as
she wasn’t quick enough to grab one. </span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Thinking
about the best of <a href="http://bakingmad.com/recipes/cakes">British Cakes</a>, I thought I would make some vanilla cupcakes
using my <a href="http://akissofcookies.blogspot.co.uk/2011/08/vanilla-sponge.html">basic sponge mix</a> (omitting the baking powder) and topped a mascarpone frosting with
strawberries and blueberries to keep with the British colours. I was pleasantly
surprised to see a recipe for a <a href="http://www.bakingmad.com/recipes/cakes/low-calorie-victoria-sponge">low calorie Victoria Sponge</a> cake which would be
great for those who still want to celebrate but watch their weight at the same
time. </span></span></div>
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<br /></div>
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<span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Double Biscuits</span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">125g Butter</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">75g Caster Sugar</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">1 Egg Yolk, beaten</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">200g Plain Flour, sifted</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Pinch of Salt</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">450g Royal Icing Sugar</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Food Colouring – your own preference</span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Smooth Jam – any flavour that you fancy</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0cm;" type="1">
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Pre-heat the oven to 180C / 160 Fan Assisted Oven / Gas Mark 4.
Line two baking trays with baking paper. Put the butter and caster sugar
in a bowl and mix with a wooden spoon until evenly blended.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Stir in the beaten egg yolk. Add the sifted flour and salt, and
then mix with a round-bladed knife until the mixture forms clumps. Gather
the dough together with your hands.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Lay on a sheet of clingfilm on a work surface. Cover with another
sheet of clingfilm and roll out to the thickness of a £1 coin. Remove the
top sheet of clingfilm and cut the dough using your choice of cutter.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Put the biscuits on the baking trays, leaving a gap between each
one then bake for 12-13 minutes until golden brown. Leave on the trays for
5 minutes or until hard, then move to a wire rack to cool completely.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Put 75ml cold water in a bowl and add the royal icing and a couple
of drops of food colouring. Beat with a spoon for 5 minutes or until
smooth. </span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Spread over only half of the biscuits using a spoon and leave to
set.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">On the remaining biscuits, spread a small amount of jam then place
the iced biscuit on top.</span></span></li>
</ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com4tag:blogger.com,1999:blog-3577909107575553113.post-36407818528603557582012-05-12T11:24:00.000+01:002012-05-12T11:24:08.532+01:00Cupcake Decorating Class<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Last Sunday (6<sup>th</sup> May) I went on a cupcake
decorating class at <a href="http://www.3d-cakes.co.uk/home.htm">3D Cakes </a>in Edinburgh with Jacqueline from <a href="http://www.tinnedtomatoes.com/">Tinned Tomatoes</a>
and Janice from <a href="http://farmersgirl.blogspot.co.uk/">Farmersgirl Kitchen</a>.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I attended a cupcake class last year at my local high
school and was very disappointed but knowing the reputation of 3D Cakes I knew
this would be completely different.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Even though I can knock up a batch of cupcakes fairly
quickly I am never particularly adventurous with my decorating and normally
just stick to a swirl of frosting on the top and occasionally will add a bought
decoration or some sweets.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">We were shown how to make roses, gerbera and butterflies
out of flower paste which I had never used before. I was quite pleased with the
end effect and have bought the cutters so that I can try it again at home.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">It was then onto more familiar territory – fondant icing.
We made hearts (which turned upside down looked rather rude), presents, roses
and ladybirds. This was Mini Me’s favourite from the day (I think it was the
rather cute smiley faces) and I can predict many a request from her to make
more.</span></span></div>
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<div class="MsoNormal">
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">A very fun day which I would highly recommend.</span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;"><br /></span></span></div>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com2tag:blogger.com,1999:blog-3577909107575553113.post-14458624654784225622012-04-19T22:17:00.000+01:002012-04-19T22:17:04.091+01:00Coffee and Walnut Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-small;">I made this cake at the end of last year (before
the chaos of having a puppy) but completely forgot all about it until I was
reading the latest issue of Cake Decorating today which featured more or less
the same recipe. So, I decided to dig out my photo and recipe and publish it on this blog. I find that this is quite an easy cake to make and is really just a variation on my basic sponge mix that I use for most cakes / cupcakes. I'm lazy and use coffee essence but instant coffee and boiling water is just as good. </span></div>
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<span style="font-size: x-small;"><b>Coffee and Walnut Cake</b></span></div>
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</span><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: x-small;">(Makes
2 8inch round cakes)</span></div>
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<span style="font-size: x-small;"><u>Ingredients:</u></span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">250g Butter, softened</span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">250g Caster Sugar</span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">250g Self Raising Flour, sifted</span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">4 Eggs</span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">2 tsps Baking Powder</span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">2 tsps Coffee Essence (or 3tsp strong instant
coffee dissolved in 2tbsp boiling water)</span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">100g Walnuts, chopped</span></div>
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<span style="font-size: x-small;"><u>Directions:</u></span></div>
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</span><ol start="1" style="font-family: Verdana,sans-serif;" type="1">
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;">Preheat the oven to 170°C/325°F/gas mark 3.
Grease 2 round cake tins.</span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;">Put the butter and the sugar in a
freestanding electric mixer with a paddle attachment (or use a handheld
electric whisk) and beat on medium speed until light and fluffy and well
mixed. Turn the mixer up to high speed, slowly add the egg and beat until
everything is well incorporated. </span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;">Add the flour, baking powder and coffee
essence and continue to mix on a medium speed until all is incorporated.
Stir in the chopped walnuts.</span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;">Divide the batter evenly between the tins.
Bake in the oven for 30 minutes for sponge, or until a skewer comes out
clean.</span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;">Leave to cool slightly before transferring to
a wire rack.</span></li>
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</span><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: x-small;"><b>Coffee Butter Cream Icing</b></span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<br /></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;"><u>Ingredients:</u></span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">150g Butter, softened</span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">300g Icing Sugar,</span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">2tsp Coffee Essence (or 2tsp strong instant coffee
dissolved in 1tbsp boiling water)</span></div>
<span style="font-family: Verdana,sans-serif; font-size: x-small;">
</span><div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: x-small;">8 Walnut Halves for decoration</span></div>
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<span style="font-size: x-small;"><u>Directions:</u></span></div>
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</span><ol start="1" style="font-family: Verdana,sans-serif; margin-top: 0cm;" type="1">
<li class="MsoNormal"><span style="font-size: x-small;">In a large mixing bowl, beat the butter, half the icing sugar and
coffee essence until smooth – this can take several minutes with a hand
mixer. Gradually add the remainder of the icing sugar and beat again until
the buttercream is smooth and creamy.</span></li>
</ol>
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<br />Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com4tag:blogger.com,1999:blog-3577909107575553113.post-57786325497960491392012-04-03T21:56:00.000+01:002012-04-03T21:56:41.989+01:00Banana and Fudge Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8ZEMKljPKIsJYQFDxjJl9Kldu93B-Xq3VbUszpG_8VC81a1fnnU1vzOGBoS9Dv9yPNHXnxwFKUrMr0McLVX19VeiMwJGOp_KtcjGf4zqraTEaXKYhrA_kCWBxDnaV_UkK1uMIA5Cfak/s1600/Banana+%2526+Fudge+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8ZEMKljPKIsJYQFDxjJl9Kldu93B-Xq3VbUszpG_8VC81a1fnnU1vzOGBoS9Dv9yPNHXnxwFKUrMr0McLVX19VeiMwJGOp_KtcjGf4zqraTEaXKYhrA_kCWBxDnaV_UkK1uMIA5Cfak/s320/Banana+%2526+Fudge+Muffins.jpg" width="320" /></a></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> <div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I find that I always end up with over ripe bananas left at the end of the week so instead of putting them in the bin I usually make <a href="http://akissofcookies.blogspot.co.uk/2011/08/chocolate-chip-banana-bread.html">Chocolate Chip Banana Bread</a>. However, I decided to combine the bananas with some fudge left over from Christmas to make these delicious muffins. The sprinkled fudge melts over the top of the muffin and if you are anything like me you will end up eating any bits that have stuck to the muffin tin. These muffins are best served warm.</span></span></div><span style="font-size: x-small;"> </span><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><span style="font-size: x-small;"> </span><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Banana and Fudge Muffins</span></b></span></div><span style="font-size: x-small;"> </span><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">(Makes 12)</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><br />
</div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><br />
</div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">2 Ripe Bananas</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">About 150ml Milk</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">280g Plain Flour</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">1 tbsp Baking Powder</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">1/8 tsp Salt</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">115g Caster Sugar</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">2 Eggs</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">6 tbsp Sunflower Oil</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">1tsp Vanilla Extract</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">100g Fudge</span></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><br />
</div><span style="font-size: x-small;"> </span><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div><span style="font-size: x-small;"> </span><div class="MsoNormal"><br />
</div><span style="font-size: x-small;"> </span><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Preheat the oven to 200C / 400F / Gas Mark 6. Line muffin tin with paper cases.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Mash the bananas and put in a measuring jug. Make up the puree to 250ml with milk.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Chop up the fudge into small bite size pieces.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Stir together the flour, baking powder and sale into a large bowl. Stir in the sugar.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Lightly beat the eggs in a large bowl then beat in the banana and milk mixture, oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Add the fudge, keeping back a few pieces. Stir gently until just combined; do not over mix.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Spoon the mixture into the prepared muffin tin. Sprinkle over the remaining fudge pieces.<span> </span>Bake in the pre-heated oven for about 20 minutes until well risen, golden brown and firm to the touch.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Leave the muffins in the tin for 5 minutes then transfer to a wire rack and leave to cool.</span></span></li>
</ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com2tag:blogger.com,1999:blog-3577909107575553113.post-47565603444064241782012-03-17T21:51:00.001+00:002012-03-17T21:56:18.792+00:00Chocolate Guinness cupcakes with chocolate whiskey ganache and Baileys buttercream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZItUfI7lqFR2UHk071SYTMkVzKkLLX-Y80A85ug4QeKSrAahkVMZldy5Bm3DY0Qgy5f15KQiU9Wr4jbW1IzJjlvRG-jo1uHbBBhNXZyfraFqZzVzJKcvCC8G8fllFte7lqV6VktD3ME/s1600/Chocolate+Guinness+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ZItUfI7lqFR2UHk071SYTMkVzKkLLX-Y80A85ug4QeKSrAahkVMZldy5Bm3DY0Qgy5f15KQiU9Wr4jbW1IzJjlvRG-jo1uHbBBhNXZyfraFqZzVzJKcvCC8G8fllFte7lqV6VktD3ME/s320/Chocolate+Guinness+Cupcakes.jpg" width="320" /></a></div><br />
<span style="font-size: x-small;"><br />
</span><br />
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="color: #323232; font-family: Verdana;">As it is St Patrick's Day (17<sup>th</sup> March 2012) I thought I would make some Guinness cupcakes. I found this recipe on the site www.offthespork.com. I've made coffee cupcakes with Baileys frosting before and they tasted delicious so I really liked the idea of combining chocolate, Guinness, whiskey and Baileys<b>. </b></span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="color: #323232; font-family: Verdana;">The Guinness makes the chocolate cake really moist and delicious. Mini me enjoyed eating the bits of the cake cut out of the middle. I found the chocolate ganache to be rather rich and I certainly couldn’t eat more than one of these cupcakes. </span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="color: #323232; font-family: Verdana;">Would make a great Father's Day present.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div align="center" class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt; text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="color: #323232; font-family: Verdana;">Chocolate Guinness cupcakes with chocolate whiskey ganache and Baileys buttercream</span></b></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="color: #323232; font-family: Verdana;">For the cupcakes</span></b></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><u><span lang="EN-GB" style="color: #323232; font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="color: #323232; font-family: Verdana;">1 cup Guinness<br />
225g Unsalted Butter<br />
¾ cup Cocoa Powder <br />
2 cups Plain Flour, sifted<br />
2 cups Caster Sugar<br />
1 & ½ tsp Baking Powder<br />
¾ tsp Salt<br />
2 Large Eggs<br />
2/3 cup Sour Cream</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><u><span lang="EN-GB" style="color: #323232; font-family: Verdana;">Directions:</span></u></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Preheat the oven to 180°C. Line 24 cupcake cups with liners. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">In a saucepan, heat the Guinness and unsalted butter until simmering. Turn off the heat and whisk in the cocoa powder until smooth. Set aside to cool slightly.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">In a separate bowl, combine the flour, sugar, baking soda and salt. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">In a mixer, beat together the eggs and sour cream. Add the Guinness mixture, and beat to just combine. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Add the flour mixture, and beat briefly on a slow speed until combined. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Spoon into the cupcake liners, and bake for about 17 minutes or until a skewer comes out clean. Cool on a wire rack.</span></span></li>
</ol><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="color: #323232; font-family: Verdana;">For the ganache</span></b></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><u><span lang="EN-GB" style="color: #323232; font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="color: #323232; font-family: Verdana;">230g good quality dark chocolate, chopped in rough pieces<br />
2/3 cup double cream<br />
30g Butter, room temperature<br />
2 tsp Irish whiskey (or more to taste)</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><u><span lang="EN-GB" style="color: #323232; font-family: Verdana;">Directions:</span></u></span></div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Either melt the chocolate and cream in a double boiler, or put the chocolate and cream in a microwavable bowl. Microwave in 30 second bursts, stirring between bursts, until melted. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Add the butter and whiskey, and stir until combined. Set aside to cool slightly.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">When the cupcakes are cool, core out the middle of the cakes either using a small, sharp knife or an apple corer (making sure that you don't cut through to the bottom).</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Spoon the ganache into the cupcake holes and fill them to the top. </span></span></li>
</ol><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="color: #323232; font-family: Verdana;">For the Baileys buttercream</span></b></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><u><span lang="EN-GB" style="color: #323232; font-family: Verdana;">Ingredients: </span></u></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="color: #323232; font-family: Verdana;">250g Unsalted Butter, cut into cubes and at room temperature <br />
3 cups Icing Sugar, sifted<br />
2 tsp Baileys</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><u><span lang="EN-GB" style="color: #323232; font-family: Verdana;">Directions:</span></u></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; line-height: 15pt;"><span style="font-size: x-small;"><br />
</span></div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Beat the butter in an electric mixer on high until it is very pale and fluffy. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Gradually add the icing sugar, beating well between additions. Beat until the buttercream is very fluffy – about 5-6 minutes.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Heat the Baileys in the microwave until it’s very warm. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Add to the butter cream and beat on high for another couple of minutes. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #323232; line-height: 15pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Pipe on top of the cupcakes.</span></span></li>
</ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com3tag:blogger.com,1999:blog-3577909107575553113.post-79441798369659826522012-02-19T22:25:00.001+00:002012-02-19T22:27:25.602+00:00Apple and Blackberry Crumble Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSu_XqMUsuODIJGGCMhHGZ9fRA-rehVUlMwn5UWpbv5L6rDiFxVjXdoe_N9TR80i4opIMdq9kjXgpgSJXQ9I7hGl_MNKICyuUqJDxl_82BpfLsIM8CcutxC5f1P-7_j1H5qDShdNlKSw/s1600/Apple+&+Blackberry+Crumble+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSu_XqMUsuODIJGGCMhHGZ9fRA-rehVUlMwn5UWpbv5L6rDiFxVjXdoe_N9TR80i4opIMdq9kjXgpgSJXQ9I7hGl_MNKICyuUqJDxl_82BpfLsIM8CcutxC5f1P-7_j1H5qDShdNlKSw/s320/Apple+&+Blackberry+Crumble+Cake.jpg" width="320" /></a></div><br />
<br />
<br />
<div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Sorry it has been so long since I lasted posted in my blog. Life has been fairly hectic over the past few months. Redecorating kitchen and living room, Christmas and New Year and just when things were finally getting back to normal I went and got a puppy. I’m hoping that I can now get back to baking.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">This recipe was in a copy of Woman magazine. It looked so good that I had to make it.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I used frozen blackberries that I had defrosted overnight as I was struggling to find fresh ones. I'm sure you could substitute the apple and blackberries for any other type of frozen or tinned fruit.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Delicious served warm with custard. I think this will be a firm favourite over the winter.</span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Apple and Blackberry Crumble Cake</span></b></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">(Makes 9inch round cake)</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">275g Butter</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">50g Plain Flour</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">50g Demerara Sugar</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">225g Caster Sugar</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">4 Eggs, beaten</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">175g Self Raising Flour</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">50g Ground Almonds</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">1 tsp Baking Powder</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">2 Small Bramley Apples, sliced</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">225g Blackberries</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div><div class="MsoNormal"><br />
</div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Heat the oven to 180C / Gas Mark 4. Grease and line a 9 inch spring-clip cake tin.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">With your fingertips rub 50g of the butter into the plain flour until it resembles fine breadcrumbs. Stir in the demerara sugar and set aside for the topping.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Cream together the rest of the butter with the caster sugar until light and creamy. Gradually beat in the eggs until the mixture is smooth, adding a little of the flour if it starts to curdle. Fold in the flour, almonds and baking powder. Spread the mixture in the tin.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Arrange the apple slices on top, then scatter over the blackberries topping with the crumble mixture.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Bake for 50 minutes or until a skewer comes out clean. Cool cake in the tin for 5 minutes then turn out. </span></span></li>
</ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com3tag:blogger.com,1999:blog-3577909107575553113.post-21479845956913067842011-10-24T21:42:00.002+01:002011-10-24T21:52:14.942+01:00Cherry Mallow Slice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnIF1tgO0VAO18Q7fzpLq6j5IVHQ6kKvvq3GidFJTY6Olv1_ryBZfEX_HhgJY9H3tw-ZXE4kyNbBf-6HExFCIvQLs5myKwxOOfrrE4HDV3Uj3LC6aruMHRffmI6eJsLOa_lwfMu5KwDE/s1600/Cherry+Mallow+Slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnIF1tgO0VAO18Q7fzpLq6j5IVHQ6kKvvq3GidFJTY6Olv1_ryBZfEX_HhgJY9H3tw-ZXE4kyNbBf-6HExFCIvQLs5myKwxOOfrrE4HDV3Uj3LC6aruMHRffmI6eJsLOa_lwfMu5KwDE/s320/Cherry+Mallow+Slice.jpg" width="320" /></a></div><span style="font-size: x-small;"><br />
</span><br />
<div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">Not really a cake or biscuit as such but a quick and easy recipe to make something rather scrumptious. Ideal for parties, snacks or packed lunch boxes.</span></div><div class="MsoNormal"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">My friend Sadif gave me this recipe as it is a family favourite and I can see why. It may not look the prettiest but tastes great.</span></div><div class="MsoNormal"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">I'm going to try a more grown up version using cranberries instead of glace cherries, hobnobs instead of digestives and rolled in chopped nuts.</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><br />
</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><br />
</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Cherry Mallow Slice</span></b></span></div><div class="MsoNormal"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">80g Glace Cherries</span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">120g Marshmallows</span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">230g Digestive Biscuits</span></div><div class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">1 Small Tin of Condensed Milk</span></div><div class="MsoNormal"><span style="font-size: x-small;"><br />
</span></div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div><div class="MsoNormal"><span style="font-size: x-small;"><br />
</span></div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">Chop cherries and marshmallows up and crush the digestive biscuits.</span></li>
<li class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">Into a large bowl, put the cherries, marshmallows, digestive biscuits and the tin of condensed milk, and mix.</span></li>
<li class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">Roll into a tight cylinder / sausage shape (Can roll in chocolate vermicelli or desiccated coconut if wanted).</span></li>
<li class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">Wrap the mixture in cling film and put in the fridge for at least 2 hours however overnight is best.</span></li>
<li class="MsoNormal"><span lang="EN-GB" style="font-family: Verdana; font-size: x-small;">Remove cling film and cut into slices.</span></li>
</ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com8tag:blogger.com,1999:blog-3577909107575553113.post-68011135683638115262011-09-11T21:40:00.000+01:002011-09-11T21:40:59.801+01:00Home Made Jammie Dodgers<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq37xl78cwmWJqgLfPPwwRA_sI3vmVNZodP2hmF6VcCK6sCsaHohD3qQm1kFEucweRb1M1nH_Cnrln4pSCvYgxLYwpL86RnwDMDI8BLshHgF6LRi701ElK85Zh9Ov8n2SaL4oJj-V351I/s1600/Homemade+Jammy+Dodgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq37xl78cwmWJqgLfPPwwRA_sI3vmVNZodP2hmF6VcCK6sCsaHohD3qQm1kFEucweRb1M1nH_Cnrln4pSCvYgxLYwpL86RnwDMDI8BLshHgF6LRi701ElK85Zh9Ov8n2SaL4oJj-V351I/s320/Homemade+Jammy+Dodgers.jpg" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I recently saw an advertisement in the Metro for Strawberry Tea. This is an annual fund raising event for Breast Cancer Care. Like many people, breast cancer has affected someone in my family.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I managed to talk my work into having a Bake Sale in honour of this wonderful charity. So on Wednesday 7<sup>th</sup> September, a few of us put on our pinnies and rolled up our sleeves and baked our hearts out. </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">By the end of the day we had raised £178.50.</span></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">49,000 people are affected by breast cancer every year.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">The money we raised will make a huge difference to people living with breast cancer. Breast Cancer Care offers expert information, practical support and a friendly ear to anyone dealing with the confusion and fear of this life-threatening illness. It's online, over the phone and face-to-face support is free, thanks to the generosity of supporters.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">October is Breast Cancer awareness month so please support the many charities out there doing there bit for this cause.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">http://www.breastcancercare.org.uk/events</span></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">One of the yummy recipes featured on the Breast Cancer Care website is homemade Jammie Dodgers. I went with a heart shaped cookie cutter rather than around one and I thought they turned out really cute.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I also made Jammie Dodger Cupcakes, Raspberry and Lime Loaf and Cosmopolitan Cupcakes to keep within the pink theme.</span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Homemade Jammie Dodgers</span></b></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">(Makes 12-16 biscuits)</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">250g Unsalted Butter, softened</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">350g Plain Flour</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">125g Icing Sugar, plus extra for sprinkling</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Pinch of Salt</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">200g Strawberry or Raspberry Jam</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div><div class="MsoNormal"><br />
</div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Preheat the oven to 180°C.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Beat the butter until it is light and fluffy. Add the flour, icing sugar and salt. Combine all the ingredients until you have a nice dough. Wrap the dough ball in cling film and chill in the fridge for 1 hour.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">After chilling, roll out the dough and cut into rounds with a circular-shaped cookie cutter. Place half of the biscuits on a baking tray lined with parchment paper.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">For the other half of the biscuits, cut out a heart shape in the middle and place on a second lined baking tray.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Bake both sets of biscuits in the oven for 6–8 minutes. Leave to cool.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Spread half of the biscuits with jam and cover with the heart-shape biscuits.</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Sprinkle icing sugar on top.</span></span><span lang="EN-GB" style="font-family: Verdana; font-size: 11.0pt;"></span></li>
</ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com7tag:blogger.com,1999:blog-3577909107575553113.post-67052825286821185582011-09-11T21:33:00.002+01:002011-09-11T21:41:22.537+01:00Jammie Dodger Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8JUqoSpP4gsbebCzYNTAE7HOEWbvfZ6uy7NBSMjNPrLbelaWDvz3Qj9A2mZ02EvF-JWOGigGJriki0ddjUDZ5etZOoxzxbS3UCTMdDvpJaJ0cKAr-vw31YC-liRzhfVBkuohSIG_F50U/s1600/Jammy+Dodger+Cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8JUqoSpP4gsbebCzYNTAE7HOEWbvfZ6uy7NBSMjNPrLbelaWDvz3Qj9A2mZ02EvF-JWOGigGJriki0ddjUDZ5etZOoxzxbS3UCTMdDvpJaJ0cKAr-vw31YC-liRzhfVBkuohSIG_F50U/s320/Jammy+Dodger+Cupcake.jpg" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Whilst trawling through the internet one night I came across a cupcake site where someone had the idea to make jammie dodger cupcakes. Sorry but I can’t remember who it belonged to but I loved the idea. I don’t recall there being a recipe as such but the concept of creating the cupcake.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I used my tried and trusted sponge mix for the basis of this cupcake then put jam in the middle of the cake topped off with a strawberry buttercream and decorated with shortcake heart. These hearts were the cut outs from the home made jammie dodgers as I didn’t want to waste them. There was also a small amount of biscuit dough left over which I baked and used from crumbling over the top of the cakes.</span></span></div><div class="MsoNormal"><br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Jammie Dodger Cupcakes</span></b></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">(Makes 12 good sized cupcakes)</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">250g Butter, softened</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">250g Caster Sugar</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">250g Self Raising Flour, sifted</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">4 eggs</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">2 tsp Vanilla Essence</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Raspberry or Strawberry Jam</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">12 Shortcake Biscuit Hearts</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Broken Shortcake Biscuits</span></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div><div class="MsoNormal"><br />
</div><ol start="1" type="1"><li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Preheat the oven to 160C / gas mark 4. Grease 2 round cake tins or if making cupcakes, place cupcake cases in a 12 hole muffin tin.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Add the flour, baking powder and vanilla essence and continue to mix on a medium speed until </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Divide the batter evenly between the tins (or cupcake cases). Bake in the oven for 25 minutes for sponge, 15 minutes for cupcakes. A skewer should come out clean.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Leave to cool slightly before transferring to a wire rack.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">When completely cool core the middle out of the cakes and insert some jam (I find the squirty bottles of smooth jam best for this)</span></span></li>
</ol><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Strawberry Butter cream</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">110g Butter, softened</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">500g Icing Sugar, sifted</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Strawberry Flavouring</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Pink Food colouring</span></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div><div class="MsoNormal"><br />
</div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">In a large mixing bowl, beat the butter, a few drops of strawberry flavouring, a few drops of food colouring and half the icing sugar until smooth – this can take several minutes with a hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Ice the cakes with the buttercream.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Blitz the shortcake biscuit in a food processor until it is fine crumbs. Sprinkle generously over the cakes then decorate with a shortcake biscuit heart.</span></span></li>
</ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com2tag:blogger.com,1999:blog-3577909107575553113.post-81816096190096765062011-09-11T21:30:00.001+01:002012-02-19T22:02:01.678+00:00Raspberry & Lime Loaf<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcQGac78Ogjw_b0c1cwaBeLjLEv3kv5HDtid5kawJLIefbQQQE1LO8e6oHMyV90rwBDQFs1mfx8t_uTkJlR6EdHZFbTMz-6KQpSQaRBzLAzBmOTOGFi9mWKmpwc7Jzhyo2MuLdeYVQ8Y/s1600/Raspberry+%2526+Lime+Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcQGac78Ogjw_b0c1cwaBeLjLEv3kv5HDtid5kawJLIefbQQQE1LO8e6oHMyV90rwBDQFs1mfx8t_uTkJlR6EdHZFbTMz-6KQpSQaRBzLAzBmOTOGFi9mWKmpwc7Jzhyo2MuLdeYVQ8Y/s320/Raspberry+%2526+Lime+Loaf.jpg" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">My cousin Jacqueline made this cake last year. It was so scrummy that I had to make it myself. I always forget to ask her for the recipe so this is my version.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I use the same basic sponge mix but the addition of raspberries and lime juice make it out of this world.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">This went down a storm in the bake sale and I’m sure there will be quite a few people in my office jazzing up their normal drizzle cake with some raspberries.</span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Raspberry & Lime Loaf</span></b></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">(Makes a 2lb loaf tin)</span></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">250g Butter, softened</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">250g Caster Sugar</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">250g Self Raising Flour, sifted</span></span><br />
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">2tsp Baking Powder </span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">4 Eggs</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">1 Punnet of Raspberries</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">2 Limes, Juiced</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">3 tbsp Caster Sugar</span></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u><span lang="EN-GB" style="font-family: Verdana;"></span></span></div><ol start="1" type="1"><li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Preheat the oven to 170°C/325°F/gas mark 3. Grease or line a 2lb loaf tin. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Add the flour and baking powder then continue to mix on a medium speed until all is incorporated. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Pour half the mixture into the loaf tin then add the raspberries then the remainder of the cake mixture. Bake in the oven for 50 - 60 minutes, or until a skewer comes out clean.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Leave to cool slightly before transferring to a wire rack.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">When cool to the touch prick the cake with a knife or fork then squeeze over the juice of 1 lime.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Leave to cool completely then make a drizzle topping. This is basically guess work on my behalf but normally about 3 tablespoons of sugar mixed with the juice of 1 lime. Spoon the sugary mixture over the cake.</span></span></li>
</ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com1tag:blogger.com,1999:blog-3577909107575553113.post-1396587132367968362011-08-20T20:01:00.000+01:002012-10-21T16:34:38.777+01:00Lemon Yoghurt Cake<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I made this delicious lemon yoghurt cake for my mum’s birthday today.</span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">It was recently featured in Best and is a Mary Berry recipe. </span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">The first cake book I bought was one of Mary’s and as far as I am concerned, you can’t go wrong with a one of her recipes. </span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Great to see her on the Great British Bake Off on BBC2 on a Tuesday night.</span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Keep this cake in the fridge and eat within a week (if it last that long).</span><b><span lang="EN-GB" style="font-family: Verdana;"> </span></b></span></div>
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<span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Lemon Yoghurt Cake</span></b></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">(Makes a round, deep 20cm cake tin)</span></span></div>
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<span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">300g Caster Sugar</span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">50g Butter, softened</span></span><br />
<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">175g Self-Raising Flour </span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">3 Large Eggs, separated</span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">225g Greek-style Yoghurt</span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Zest of 1 Lemon</span></span></div>
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<span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div>
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<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Preheat oven to 180C / Gas Mark 4. Grease the cake tin and line the base with non-stick baking parchment.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Beat together the sugar, butter and egg yolks in a bowl. </span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Add the yoghurt and lemon zest then beat the mixture until smooth. Gently fold in the flour.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Whisk the egg whites to a soft peak and carefully fold into the mixture.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Turn into the prepared tin. Bake for 1 hour or until the cake is well risen and firm to the touch.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.</span></span></li>
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<span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Lemon Icing</span></b></span></div>
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<span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">100g Icing Sugar, sifted</span></span></div>
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<span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">1 ½ tbsp Lemon Juice</span></span></div>
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<span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div>
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<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Mix together the sifted icing sugar and the lemon juice. Pour over the cold cake, smooth over with a palette knife and leave to set.</span></span></li>
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Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com8tag:blogger.com,1999:blog-3577909107575553113.post-6160743071910692892011-08-12T21:39:00.001+01:002011-08-12T21:45:23.078+01:00Red Velvet Cupcakes<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfRCHvPTbFDLQZZRzTth5DvH4OGVeeluc6fukFr6FT8hDk6jH6HyybQuONIQD9Ox8VrMZxBRvMbCTlHa1S-3Zhp0iPKa3UJBecf7k4JgJXBpkVmJsyg2Qal1Z-DuquvcPHfslQS_fBnc/s1600/Red+Velvet+Cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfRCHvPTbFDLQZZRzTth5DvH4OGVeeluc6fukFr6FT8hDk6jH6HyybQuONIQD9Ox8VrMZxBRvMbCTlHa1S-3Zhp0iPKa3UJBecf7k4JgJXBpkVmJsyg2Qal1Z-DuquvcPHfslQS_fBnc/s320/Red+Velvet+Cupcake.jpg" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">A friend asked me to make a cake for a Ruby Anniversary party.</span></span></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">To go with the ruby red / heart theme I also made red velvet cupcakes with a cream cheese frosting for the party.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I used the Hummingbird Bakery recipe as that had the best reviews online. </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">They were surprisingly easy to make and I managed to make them without covering myself or the kitchen in red food colouring. I topped off the cakes with red chocolate hearts.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I never got a chance to try one but mini me did and she loved it.</span></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Red Velvet Cupcakes</span></b></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">(makes 12 cupcakes)</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">60g Butter, room temperature</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">150g Caster Sugar</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">1 Egg</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">10g Cocoa Powder</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">20ml Red Food Colouring</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">½ tsp Vanilla Extract</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">120ml Buttermilk</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">150g Plain Flour</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">½ tsp Salt</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">½ tsp Bicarbonate of Soda</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">1 ½ tsp White Wine Vinegar</span></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div><ol start="1" type="1"><li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Preheat the oven to 170°C/325°F/gas mark 3. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. </span></span></li>
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Cream Cheese Frosting</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">300g Icing Sugar, sifted</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">50g Butter, room temperature</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">125g cream cheese, cold</span></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div><div class="MsoNormal"><br />
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<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin-left: 54pt; text-indent: -18pt;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN" style="font-family: Verdana;">Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny. </span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin-left: 54pt; text-indent: -18pt;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN" style="font-family: Verdana;">When the cupcakes are cold, spoon over the cream cheese frosting on top.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin-left: 54pt; text-indent: -18pt;"><br />
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</div>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com4tag:blogger.com,1999:blog-3577909107575553113.post-73523318720235816682011-08-12T21:16:00.002+01:002011-09-11T20:53:13.491+01:00Vanilla Sponge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBDDRWR2CCfQFCulMilTpN7T8O9OYqjxgINTut-rptOaP98Yk32GJgNI5BhGT8NPw65hOejVxI2ekHJa-j36Cm-G-YYElcE3tt9Hvacl8uHgQbv9xn623cKwG-p0tN6dl0nOQ51eYesA/s1600/Ruby+Anniversary+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBDDRWR2CCfQFCulMilTpN7T8O9OYqjxgINTut-rptOaP98Yk32GJgNI5BhGT8NPw65hOejVxI2ekHJa-j36Cm-G-YYElcE3tt9Hvacl8uHgQbv9xn623cKwG-p0tN6dl0nOQ51eYesA/s320/Ruby+Anniversary+Cake.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><h2 style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana; font-weight: normal;">Whilst I may be adventurous making birthday cakes for mini me (1<sup>st</sup> birthday – candle; 2<sup>nd</sup> – a number 2; 3<sup>rd</sup> – Postman Pat van; 4<sup>th</sup> – rainbow; 5<sup>th</sup> – flip-flop), I decided it was best to play it safe and make a round vanilla sponge with white icing and red hearts (40 to be precise).</span></span></h2><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">I use Jane Asher's basic sponge mix and it has never failed. I even use it for making cupcakes.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">To make life easier I cheated and bought ready rolled white icing.</span></span></div><div class="MsoNormal"><br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Basic Vanilla Sponge</span></b></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">(makes 2 x 8inch round cakes or 12 good sized cupcakes)</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">250g Butter, softened</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">250g Caster Sugar</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">250g Self Raising Flour, sifted</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">4 eggs</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">2 tsp Baking Powder (omit for cupcakes)</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">2 tsp Vanilla Essence</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div><div class="MsoNormal"><br />
</div><ol start="1" type="1"><li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Preheat the oven to 160C / gas mark 4. Grease 2 round cake tins or if making cupcakes, place cupcake cases in a 12 hole muffin tin.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. </span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Add the flour, baking powder and vanilla essence and continue to mix on a medium speed untilall is incorporated.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Divide the batter evenly between the tins (or cupcake cases). Bake in the oven for 25 minutes for sponge, 15 minutes for cupcakes. A skewer should come out clean.</span></span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Leave to cool slightly before transferring to a wire rack.</span></span></li>
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</div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><u><span lang="EN" style="font-family: Verdana;">Variations:</span></u></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Chocolate cake – replace 50g flour with 50g cocoa powder</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Coffee cake – replace vanilla essence with 4tbsp of instant coffee dissolved in 4 tbsp of boiling water</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><span style="font-size: x-small;"><span lang="EN" style="font-family: Verdana;">Orange</span><span lang="EN" style="font-family: Verdana;"> / Lemon cake – replace vanilla essence with 2tsp or desired fruit juice and grated rind</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white;"><br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB" style="font-family: Verdana;">Butter cream</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Ingredients:</span></u></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">200g Butter, softened</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">½ tbsp hot water</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">300g Icing Sugar, sifted</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Directions:</span></u></span></div><div class="MsoNormal"><br />
</div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Put the butter into a bowl with the hot water and mix together well.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Beat in the sifted icing sugar a little at a time, until the mixture is light and creamy.</span></span></li>
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</div><div class="MsoNormal"><span style="font-size: x-small;"><u><span lang="EN-GB" style="font-family: Verdana;">Variations:</span></u></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Vanilla butter cream – add 1 tsp vanilla essence</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Lemon butter cream – substitute 1 tbsp lemon juice for the hot water</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Chocolate butter cream – add 150g melted dark chocolate</span></span></div><div class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB" style="font-family: Verdana;">Coffee butter cream – dissolve 2 tablespoons instant coffee in the hot water</span></span></div>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com4tag:blogger.com,1999:blog-3577909107575553113.post-993420520930911492011-08-02T22:26:00.001+01:002011-08-20T20:13:32.345+01:00Chocolate Chip Banana Loaf<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcreetZG7UyP45OyMfG_IoEiwT0W9L9GRJn9Y9VtPnlChrWgJBQu6S7rDmAibZtw5ZUpJPsq84mzC3BAOr_5l0UgmcBGeEYLO4BagrMp3Dlr1NWS3UwtegwB5vhFbrfhnmOLEwuVb-aIg/s1600/Chocolate+Chip+Banana+Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcreetZG7UyP45OyMfG_IoEiwT0W9L9GRJn9Y9VtPnlChrWgJBQu6S7rDmAibZtw5ZUpJPsq84mzC3BAOr_5l0UgmcBGeEYLO4BagrMp3Dlr1NWS3UwtegwB5vhFbrfhnmOLEwuVb-aIg/s320/Chocolate+Chip+Banana+Loaf.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
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</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Thanks to my sister in law Alison for giving me this recipe.</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">I made this Chocolate Chip Banana Bread on Thursday night as I was heading to Center Parcs with mini me and my parents for a long weekend. </span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">It is perfect for using up banana that would otherwise end up in the bucket.</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">You can use chocolate chips or walnuts. I like to have both.</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Alison ices the cake once it has cooled down but I keep mine au naturel.</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">It should keep for about a week in an airtight container. This one didn’t last that long. We munched away at it whilst watching Harry Potter on DVD.</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
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</div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-small;"><b>Chocolate Chip Banana Loaf</b></span></div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-small;">(Makes a 2lb loaf tin)</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><u>Ingredients:</u></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">2 Cups Self Raising Flour</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">1 Cup Caster Sugar</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">2 tsp Baking Powder</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">¼ tsp Salt</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">2 Eggs</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">1 Cup Mashed Ripe Bananas (about 3)</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">1/3 Cup Vegetable Oil</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">¼ Cup Milk</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">1 Cup Chocolate Chips (or Walnuts)</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
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</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><u>Directions:</u></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><ol start="1" style="margin-top: 0cm;" type="1"><li class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Preheat oven to 180C / Gas Mark 4. Grease a 2lb loaf tin.</span></li>
<li class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Mix flour, sugar, baking powder and salt in a bowl.</span></li>
<li class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">In another bowl beat eggs, banana, oil and milk.</span></li>
<li class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Add dry ingredients to wet a bit at a time. Stir until moistened.</span></li>
<li class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Stir in chocolate chips (or walnuts).</span></li>
<li class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Bake for 50 minutes until the edges come away from the side of the tin.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: Verdana,sans-serif; font-size: x-small;">Cool in pan for 10 minutes then transfer to a rack to cool completely.</span><span lang="EN-GB"></span></li>
</ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com4tag:blogger.com,1999:blog-3577909107575553113.post-31310123614066285912011-07-26T22:47:00.006+01:002011-07-27T23:27:51.407+01:00Ice Cream Cone Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxna6uwTkWkAAUWNIVvfx6KwoWxYvVrBVHh1eCu0flybOClqteMCdXecqgM2bAovgZczg190UQGDk2Rqxf0Opm8eMu-V5zGu-LZfdPkqcQOUw0P1XFzvSqZyhYB0bQiAQB0WY_53NGzVw/s1600/Ice+Cream+Cone+Cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxna6uwTkWkAAUWNIVvfx6KwoWxYvVrBVHh1eCu0flybOClqteMCdXecqgM2bAovgZczg190UQGDk2Rqxf0Opm8eMu-V5zGu-LZfdPkqcQOUw0P1XFzvSqZyhYB0bQiAQB0WY_53NGzVw/s320/Ice+Cream+Cone+Cupcake.jpg" width="240" /></a></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">Mini me had a beach party theme for her 5<sup>th</sup> Birthday a few weeks ago.</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">Rather than a slice of Birthday cake to take away (which was a flip-flop) I made ice cream cone cupcakes for the party bags.</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">I used a basic chocolate sponge cooked in an ice cream cone then found a marshmallow frosting recipe to look like ice cream and topped off with a bit of flake.</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">I was really happy with the results and they went down a treat with the children.</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">The only thing to note is the cones go soggy if left overnight (even in an airtight container) so you need to bake and eat on the same day.</span></span></div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-small;"><b><span lang="EN-GB">Ice Cream Cone Cupcakes</span></b></span></div><div align="center" class="MsoNormal" style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: x-small;"><span lang="EN-GB">(Makes approx 20 cupcakes)</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><b><span lang="EN-GB">Cupcake</span></b></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><u><span lang="EN-GB">Ingredients:</span></u></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">250g Butter, softened</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">250g Caster Sugar</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">200g Self Raising Flour, sifted</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">50g Cocoa Powder</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">4 Medium Eggs</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><span lang="EN-GB">Cup Cornets</span></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
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</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><u><span lang="EN-GB">Directions:</span></u></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><ol start="1" style="font-family: Verdana,sans-serif; margin-top: 0cm;" type="1"><li class="MsoNormal"><span style="font-size: x-small;"><span lang="EN-GB">Pre-heat oven to 180C / Gas Mark 4 and place the cup cornets in a muffin tray.</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;">Put all of the ingredients into a bowl or food mixer and mix with a wooden spoon – or process on a high speed – for about 2 minutes or until smooth.</span></li>
<li class="MsoNormal"><span style="font-size: x-small;">Scoop the batter into each cornet. If using an ice cream scoop, one scoop is adequate for each one.</span></li>
<li class="MsoNormal"><span style="font-size: x-small;">Bake for 15 minutes, or until a toothpick inserted in the centre comes out clean. Transfer to a wire rack to cool down completely.</span></li>
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</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><b>Marshmallow Frosting</b></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><u>Ingredients:</u></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><u><span style="text-decoration: none;"><br />
</span></u></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">250g Caster Sugar</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">1 tbsp water</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">4 Egg Whites</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">A Pinch of Salt</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;">Cadburys Flake</span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><u>Directions:</u></span></div><div class="MsoNormal" style="font-family: Verdana,sans-serif;"><br />
</div><ol start="1" style="font-family: Verdana,sans-serif; margin-top: 0cm;" type="1"><li class="MsoNormal"><span style="font-size: x-small;">Put all the ingredients in a heatproof bowl set over a pan of simmering water. Whisk slowly until the sugar has dissolved and the mixture is foamy. Continue cooking until the mixture reaches at least 60C (140F) on a sugar thermometer. </span></li>
<li class="MsoNormal"><span style="font-size: x-small;">Immediately pour the frosting into the bowl of a freestanding mixer fitted with the whisk attachment (or use an electric whisk and bowl) and beat on a medium speed until it will stand in stiff, glossy peaks – about 3 minutes. </span></li>
<li class="MsoNormal"><span style="font-size: x-small;">Spoon into a piping bag and use immediately.</span></li>
<li class="MsoNormal"><span style="font-size: x-small;">Decorate with a piece of Flake. </span></li>
</ol><ol start="1" style="font-family: Verdana,sans-serif; margin-top: 0cm;" type="1"></ol>Clairehttp://www.blogger.com/profile/04094735783961257598noreply@blogger.com5