Please come join me ☞ Sweet Life
Hey 😇’s ,
This will be my last blog post/festive ish recipe until after the Christmas period,unfortunately.I just can’t seem to find the time to write as much as I’d like to lately with all the preparations going on for the big day ( baking sweet Christmasy treats & gifts is a massive part of this) I may even get around to blogging about them next Christmas 😂 as I have a back log of posts to do in the meantime 😘.
I hope you enjoy this festive flavoured bake & look foward to sharing more sweetness with you all in the new year, a new blog look & rename are on the cards too!🤗
- 250g strong white bread flour
- 1tsp salt
- 1 sachet quick acting yeast
- 1tbsp sunflower oil
- 150ml orange juice
- 50g chocolate
- Cup of milk
- Cup of oats.
- Put the flour,salt,yeast and orange into a mixing bowl. Mix together with a fork. When you can’t stir with a fork anymore put the dough onto work surface.
- Knead for 10-15 minutes. Shape into a ball and leave to prove for about an hour in a warm place. Preheat oven to 200°c.
- Once risen press with your finger and let the air escape.
- Form into a ball then stretch the dough out. Add some chocolate. Roll back into a ball and repeat the process again.
- Shape dough into a ball and cut into 3 balls. Stretch out the balls into a line and then plait the dough with them.
- Brush the top of the plait with some milk using a pastry brush.
- Sprinkle some oats on top too.
- Put the plait onto a baking tray and prove the dough for another 10 minutes.
- Pop into oven and bake for 10-15 minutes.
Once cooled slice & enjoy on its own or with a spread of marmalade for that extra citrus zing!
Merry Christmas everyone! Thank you for all your kind comments, likes & support so far. Have a very happy new year & I’ll hope you’ll all join me for whatever 2017 has to bring. 🎉
Let the festivities begin!
I’ve decided to start my new baking blog with a simple shortbread recipe. When I say simple it’s by no means a easy recipe to get right for beginners! I recommend making a few other biscuit doughs before trying any shortbread as it can be a bit daunting when unsure of the right technique.
250 g (9 oz) Plain Flour ( ideally, but you can get away with self-raising well I do 😜)
75 g (3 oz) Caster sugar
175 g (6 oz) butter (buy the best you can afford because the better the ingredients you use the nicer your baking will be, well that’s the theory ☺
1. Preheat oven to 160 degrees Celsius, 325 degrees Fahrenheit, gas mark 3. Grease a baking tray.
2.Mix flour and sugar in a bowl, rub in butter.
3.Knead well to form a smooth paste.
4.Divide into smaller parts if it’s easier for you to work with. Roll out or use finger tips to press down to flatten out until about 1cm (1/2 inch) thick.
You could however go down the more traditional route of rounds or fingers and prick with a fork. Place on baking tray and bake for 20-25 minutes until slightly golden.
#1 tip In warm weather chill the shortbread before baking.
Hope you have all enjoyed my first blog post and have fun trying out this shortbread recipe for yourself. Please comment with anything you’d like to see me post about in the future. I’d also be happy to see your blogs and and I’m really grateful for any feedback you leave for me. I’ll be baking something new to share with you all very soon. Bye for now, Kelly☆
P.s. I’ve recently made a chocolate cherry version of these that worked very well. Replacing 1 ounce of the flour with cocoa powder & adding 2 ounce of chopped glace cherries when you’ve rubbed in the butter before kneading.
These are some I baked without pricking with a fork and adding sugar to the tops afterwards for a slightly healthier version and below I made by doing exactly that.
I hope you all enjoy my twist on a traditional treat and give them a try for Christmas they would make a lovely alternative food gift popped in a cellophane bag tied with some ribbon & a tag!
It was a while back now when I baked this beauty and it wasn’t the easiest of cakes to make but well worth the effort!
For the cake
2 medium eggs
75g (3 oz) Caster sugar
75g (3 oz) self raising flour
For the filling
1 packet of Hartley’s orange jelly
200g (7 oz) good quality chocolate, I used a combination of half milk & half dark chocolate.
1. Preheat oven to 180°c / 35of/gas 4
2. For the sponge, break eggs into a bowl, whisk lightly, add sugar and whisk well until thick, creamy and almost white in colour. Lightly fold in the flour. Place mixture into a greased cake tin and bake for about 30 minutes. Set aside to cool.
3. Meanwhile for the filling, in a bowl make the jelly as instructed on the packet with slightly less water than stated to make a firmer set jelly. Pour the jelly into a shallow sided baking tray or dish to form a 3cm layer of jelly. Chill in the fridge until set.
4. When the jelly has set and the cake is cooled, cut round the edge of the jelly and either try to turn it out directly onto the sponge or if you’re brave enough, get a spatula or two underneath the jelly to lift it onto the cake.
5. Melt chocolate either in a ban Marie or microwave , then pour it all over the jelly topped cake. If you have to do any spreading try keep it to a minimal. Leave to cool slightly and mark across the top with a fork if desired then leave to completely set before serving.
You can also make the normal size ones using this method using patty tins to bake your sponges in & the pots of jelly also work well with the little ones just slice them up into rounds instead.
These delightfully soft, chewy and indulgent cookies are any chocolate lovers dream! They are wonderfully comforting on a cold Autumn/winters night with a glass of milk, especially still warm and fresh out of the oven.
You can find the recipe below that I followed just using half the quantities for a smaller batch of goodies. http://www.averiecooks.com/2015/11/hot-chocolate-cookies.html
I only used dairy milk chocolate instead of the recommended dark chocolate in the centre,which I advise you using as the dairy milk seems to stay solid so you don’t get the lovely ooze of chocolate in the middle.Although the marshmallow did suffice this time thankfully ☺ .
My top tip for this recipe would also be to only bake the cookies for ten minutes instead of fifteen. Adding the chocolate piece & marshmallow middle, half way through cooking time.
You could also make cookie cups using a patty tin and the same principles as before unless you’d like to fill them with milk or something afterwards in which case omitt the center goodness. I topped mine with walls soft scoop vanilla ice cream which made a lovely cute little desert.
I will definitely be making these cookies again and I highly recommend you giving them a go! There much easier than you think to make.The only problem is leaving the cookie dough chilling in the fridge for so long the suspense in unreal! 😂
Ttfn my fellow little cookie monsters
This traditional Yorkshire cake is best eaten on Bonfire night !
110g soft light brown sugar
225g golden syrup
225g medium oatmeal
110g self raising flour
2tsp mixed spice
2 medium eggs
Pinch of salt
1. Pre-heat oven to 140 °c/120 fan/gas 1. Grease a square cake tin.(lining optional)
2. Over a gentle heat, melt the butter, sugar & syrup together. Do not boil! Remove from heat and set aside to cool slightly.
3. In a mixing bowl sift in all the dry ingredients and make a well in the middle. Carefully add the melted mixture gradually and fold together. Pour in the whisked eggs and milk stir until combined.
4. Pour into baking tin. Bake for 1 1/2 hours but keep an eye on it because parkin can easily become over baked and dry.
5. Take out of the oven and leave in the tin until cooled. Remove from tin.
6. Store parkin in a cake tin wrapped in greaseproof paper, cling film or tin foil. Keep in tin for at least a day and upto a week before cutting into it. This makes the cake even more sticky and flavoursome.
Your night will definitely go off with a bang after a couple of pieces of parkin!
Fancy an alternative “treat” to bake for the family that’s actually good for the children this halloween ?
Well look no further! These pretty healthy pumpkin muffins are a perfect bake this season for using up all that left over pumpkin after carving.
6oz (175g) self raising flour
2oz (50g) soft margarine
2oz (50g) Caster sugar
4 tbsp milk ( I used coconut milk)
1/2 tsp vanilla essence
4 oz (125g) pumpkin puree
Pumpkin seeds & crushed sugar cubes or granulated to decorate.
1. Pre-heat oven to 200°c, grease or use paper cases in your bun/ muffin tray.
2. Place flour in a bowl, mash in margarine with a fork. Stir in sugar, eggs, milk & essence and beat to a smooth consistency. Gently stir in the puree to make a marbled effect.
3. Spoon mix equally into cases. Sprinkle the tops with sugar and pumpkin seeds then bake for 15-20 minutes until risen and golden.
The kids will never know these treats are actually full of goodness instead of just sugar and e numbers! Trick them at breakfast time to get the halloween party started right!
Happy Halloween 🎃