Chocolate Orange Plait

Chocolate Orange Plait

Hey πŸ˜‡’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 πŸ˜‚ 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!πŸ€—

Ingredients:

  1. 250g strong white bread flour
  2. 1tsp salt
  3. 1 sachet quick acting yeast
  4. 1tbsp sunflower oil
  5. 150ml orange juice
  6. 50g chocolate 
  7. Cup of milk
  8. Cup of oats.

Method:

  • 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 200Β°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. πŸŽ‰

Let the festivities begin!

πŸŽ„πŸŽ…πŸŽπŸ½πŸŽ‚πŸΎπŸŽŠ

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Pumpkin Muffins

Pumpkin Muffins

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.

Ingredients :

6oz (175g) self raising flour

2oz (50g) soft margarine

2oz (50g) Caster sugar

2 eggs

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.

Method :

1. Pre-heat oven to 200Β°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 πŸŽƒ

Raspberry Yoghurt Cake with white chocolate frostingΒ 

Raspberry Yoghurt Cake with white chocolate frostingΒ 

The ideal cake to bake for a sunny afternoon tea treat!

Serves 6

Ingredients:

150g self raising flour

Pinch of salt

125g Caster sugar

100g margarine

3 eggs

4 tbsp natural yoghurt (preferably Greek as the consistency is thicker)

Half a tsp vanilla extract

Lemon zest (optional)

125g raspberries *reserve a few for decoration

100g white chocolate

140g unsalted butter

140g icing sugar

  • Preheat oven 180 Β°c/ 160 fan, gas mark 4. Grease and line (optional) a round cake or loaf tin. I used a silicon loaf tin.
  • Put the flour and salt in a mixing bowl. Add the sugar, marg, unbeaten eggs, yoghurt, vanilla extract and zest if your using it I didn’t and stir. Beat the mixture together for a couple of minutes until smooth and creamy. Fold in the raspberries Spoon the mix into prepared tin and level off the top.
  • Bake for 30 -40 minutes. Cool for a few minutes then remove from tin and leave until completely cooled.
  • To decorate make the white chocolate frosting, melt chocolate, leave to cool a little. In a separate bowl, beat the butter and icing sugar together until creamy. Beat in chocolate.
  • Pour all over the top of the cake leaving it to run over the edge for a drip effect then finish with a final flourish of fresh raspberries & chunks of chocolate.

This light yet indulgent cake will definitely brighten up your day and is so moreish you’ll have to be quick if you want an extra slice!

    Sweet like chocolate 

    🍫


    Cookie and Cream Cake

    Cookie and Cream Cake

    One of my favourite things in the whole wide culinary world is simply a cold glass of milk and a couple of chocolate chip cookies, preferably right before bed time. It’s a combination I’ve loved for years, since I was a very young child and that’s probably one of the reasons I like it so much! That was the main inspiration behind making this cake anyhow.

    Although I am obsessed with cookies in many different forms/varieties such as, Ben & Jerry’s cookie dough ice-cream, millie’s bakery chewy white chocolate cookies, Maryland double chocolate chip cookies and of course oreos that’s just to name a few! You can find the recipe for my soft style chocolate chip cookies here; http://wp.me/p6UAuA-38

    As you can see I’m a cookie fiend & if you feel the same way about the rich biscuit too be sure to try out this cake recipe, I can guarantee you won’t be disappointed!

    Ingredients:

    For the cake;

    100g/4oz butter

    100g/4oz Caster sugar

    100g/4oz self raising flour

    2 eggs

    50g/2oz melted milk chocolate

    2 crushed cookie biscuits

    Filling:

    100ml freshly whipped sweetened double cream

    Decoration: 

    50g/2oz melted milk chocolate

    3 chocolate chip cookies

    Method:

    1.  Cream butter and sugar until light and creamy.
    2.  Add a little flour with each egg and stir until everything’s combined.
    3. Gently mix in melted chocolate and pour mix into a cake tin.
    4. Crush the cookies on top of the cake mixture. ( This way they won’t all sink to the bottom of the cake which tends to happen if you stir the cookie pieces into the cake mix itself)
    5. Put in the oven and bake for around 20-25 minutes in a preheated oven at 180Β°c/160Β°c fan/gas 4.
    6. Once baked, remove from oven and leave to cool before removing cake from the tin.
    7. Once removed, slice cake in half and spread/pipe the bottom layer with the whipped cream. Cover the top half with melted chocolate then sandwhich the two halves together.
    8. Decorate the top with a few cookies.

      Bobs your uncle, you have a simply delicious cookie & cream cake the whole family will enjoy no matter what their age!!

      Be sure to tune into bbc 1 at 8pm this week, gbbo is finally back & its cake week!!!

      This Sweet 

      Kelly 

      🍰

      Onion Tartlets

      Onion Tartlets

      It has been a little while since my last post again, so I thought I’d share something different with a savoury recipe to try make up for my absence lately.

      This recipe came about due to having left overs & not much else in the cupboards.

      All I had to do really was make the pastry, cook the onions, add the gravy, reduce down then assemble and bake!

      You can probably find this shortcrust pastry recipe on another post of mine with added sugar for the sweet variety.

      Basic shortcrust pastry recipe:

      8 oz (225 g) Plain Flour although I use self raising for a more cake like texture.

      Pinch salt

      4 oz margarine although you can use half lard if you prefer.

      Cold water to mix about 2 tbsp ( 30 ml)

      1. Mix flour and salt in bowl, rub fat in.

      2. Cut and stir with a knife, add cold water and mix to make a firm dough.

      3. Put dough on a floured surface and lightly knead.

      4. I like to chill mine for 30 mins before using but you can just roll out and use as required.

      Onion filling:

      2 Spanish white onions sliced not diced.

      Half a pint of bisto beef gravy 

      Seasoning

      1. Fry sliced onions with salt&pepper until soft & translucent.

      2. Add a little gravy at a time to the onions and reduce for a couple of minutes before adding more.

      3. Once fully reduced leave to cool.

      Assembling the tart:

      1. Roll out the shortcrust pasty and line 8 small tart tins or 1 large one.

      2. Add the cooled onion mixture to tart cases.

      3. Bake for 15-20 at 180 degrees Celsius.

      4. Wait until cool to remove from tin and serve to snack on at room temperature or reheat for a few minutes to enjoy as part of a main meal with a side salad.

      These lush onion Tartlets are so tasty they are barely savoury! Hope you’ve all enjoyed this sweet bake.

      Kelly (No tears) Harley

      ☺

      Carrot Cupcakes

      Carrot Cupcakes

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      With spring just around the corner, Mother’s day and Easter are fast approaching. The poor Easter bunnies ( mummy’s ) are going to be worn out with all the hopping around. So what better way to thank your bunny… I mean mummy for all her hard work and effort than with these cute carrot cupcakes. They will fuel her day for even more Easter egg hunting! πŸ‡
      This recipe will make a baker’s dozen cupcakes (13).
      Ingredients :
      150g (6oz) Trex

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      150g (6oz) Caster sugar
      3 eggs
      1 lime
      200g (7oz) self raising flour
      1/2 tsp mixed spice
      1/4 tsp salt
      225g (8oz) grated carrot
      Frosting
      50g (2oz) butter
      100g (4oz) icing sugar
      1/4 tsp ground ginger
      Method:
      1. Preheat oven to 170 degrees celsius/fan oven 150 degrees celsius/gas mark 3. Put your paper cases in the tin.
      2. Put the Trex, sugar, eggs and 1/2 the lime juice into a large mixing bowl. You can mix this by hand but I used my machine. (Makes no difference only in time) mix together for 1 minute then put in the flour, salt and mixed spice and beat together until smooth and creamy takes about 2 mins by hand and just less than a min in a mixer.
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      3. Add the grated carrot with the other half of the lime juice, fold into the mixture. Transfer the mix to the prepared bun cases using a metal spoon. Fill to almost the top and level off.
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      4. Bake in the centre of the oven for 20-25 minutes. Cool in the tin for 10 minutes, then take out and leave to completely cool.
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      5. To make the frosting , beat the butter, icing sugar and ground ginger together until light and smooth . Spread or pipe onto the top of each cupcake. You can now get even more creative by carving some shapes out of carrot for decoration if you like.
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      Now all that’s left to do is hop on over to the kettle and make a nice cup of tea for you & your mother 🍡+🍰=☺