Sunday, 5 April 2015

Cadbury Cream Egg Easter Chocolate Cupcakes

Happy Easter Sunday! I hope you all are having a wonderful day, whether you're celebrating it having walks with your family or eating all the chocolate in bed watching a movie... whatever floats your boat!
Now, cream eggs are amazing and even more incredible in a chocolate cupcake.


On to the recipe:
Cream Eggs x 10 (ish)
50g caster sugar
60g brown sugar
110g butter / margarine 
2 eggs
100g self raising flour
20g cocoa powder 
1/2 tsp baking powder
splash of milk 
- Butter cream 
100g icing sugar 
50g butter
10g cocoa powder
Small amount of milk

Method: 
- Preheat the oven to gas mark 4
1. Cream together the sugars and margarine
2. Add the eggs gradually 
3. Sift in the self raising flour and cocoa power and fold in carefully
4. Add the baking powder and splash of milk until there is a loose consistency. 
5. Spoon into cupcake cases and bake for 10-15 minutes & allow to cool
6. Combine all the butter cream ingredients together and whisk until it is smooth
7. Pipe on top of the cupcakes and place the cream egg (cut in half) on top
- You could also place the cream egg inside the cupcake before baking :

There you have it, a lovely Easter recipe, perfect if you're a lover of Cream Eggs!
Enjoy xx (I apologize if you're frightened of gnomes!)


 


Sunday, 29 March 2015

Almond Amaretto Chocolate Rice Pudding

Rice pudding is a classic dish, which I used to find awfully bland and boring. I then thought that it didn't need to be like that, so I combined my two favourite things, amaretto and chocolate and concocted a recipe for this gorgeous rice pudding which will convert even the skeptics into rice pudding lovers.




On to the recipe: (Makes 4 portions)

Ingredients: 
100g pudding rice
900ml milk (preferably whole fat) 
6 tbsp caster sugar
2 tbsp cocoa powder
2 tsp vanilla essence 
1 tsp almond flavouring 
4 tbsp ground/flaked almonds 
30ml amaretto liqueur
double cream (to loosen the mixture if needed) 

Method: 
1.Heat the milk up in a large pan with caster sugar, cocoa powder, vanilla and almond extract until the cocoa powder has dissolved and it resembles hot chocolate
2. Add the pudding rice and stir over a medium heat 
3. After 10 minutes add the amaretto liqueur 
4. Leave on the heat for approximately 30 minutes more, stiring consistently every 5 minutes (so it doesn't stick) 
5. One you get the desired consistency (thick but pour-able) remove from heat (you can loosen the mixture with double cream if it is too thick) 
6. In a un-oiled pan lightly fry the ground/flaked almonds for a minute or so, until they are slightly golden. 
7.Optionally, place into a ramekin (which I found is easier to re-heat) and top with the almonds




 There you have it, a rich chocolaty almond dessert, Enjoy xx


Sunday, 22 March 2015

Borough Market Review

Located near the picturesque London Bridge is Borough Market, a area filled with bustling food businesses selling their delectable produce. Every corner you turn, there are different stalls selling a diverse variety of foods (from expensive truffle oil to miniature macaroons!) you can certainly collect a concoction of different ingredients, that you wouldn't necessarily be able to find with ease and in such a close proximity between each other in the city.


Stunning architecture - perfect for those artsy Instagram shots!
As it is located so close to the river, the market tends to be bustling with tourists who are eager to take pictures (stopping right in the middle of where everyone is trying to walk) but once you manage to navigate around them (without losing too much patience) the stalls are incredible. I went on a Wednesday morning at 10am so relatively early, which meant that it was reasonably empty and the perfect time to chat to stall holders and wander around in temporary peace. 

Stalls packed with fruit and vegetables - tomatoes in all shapes and sizes that you probably wouldn't find in the shops!

Mainly what I loved about the market, was the variety of international food stalls serving lunch, including goat, pulled pork, traditional fish and chips, Ethiopian and even Egyptian cuisine! - Let's just say, no matter where you're visiting from in the world, you'll be right at home!

Yes, I left the best until last, THE PATISSERIE, is remarkable. Although being slightly over price (probably having to compensate for the price of hiring a prime stall in central London) the baked goods are stunning, a mixture of macaroons, tarte au citron, meringues, enormous cookies, the list could be endless, but this stall never fails to provide me with ideas of what to bake in the future.

I think i is definitely worth a trip to Borough Market, it's been there for over 1000 years... so the market must be pretty incredible! Enjoy xx
Source: http://boroughmarket.org.uk/

Sunday, 8 March 2015

Easter Mini Egg Cake

Easter is right round the corner, which means it's the best excuse to binge eat on chocolate mini eggs (probably the best thing about the holiday) and obviously seeing family and friends... but probably more about eating several hundred mini eggs... no wonder we need to go on a summer diet soon! This is such a wonderful recipe to share when the family comes round with a cup of tea.




On to the Recipe: 
100g brown sugar
125g caster sugar
4 eggs 
225g butter
50g cocoa powder
1tsp vanilla extract
225g self raising flour 
Icing and topping: 
Mini Eggs (2 packets) I underestimated how many mini eggs would be in a packet (I'm pretty sure the quantity has gone down since I was little) and used 2 packets which filled up half the cake. It has a lovely effect but if you wanted to fill the whole cake, 4 packets would probably be a safer option! 
200g icing sugar
50g butter
50g cocoa powder
Milk (to loosen the mixture)

On to the recipe: 
1. Preheat the oven to 180C/350F/Gas 4
2. Grease 2 tins - with butter and parchment paper
3. In a large bowl cream the butter and both sugars together
4. Gradually beat in the four eggs - a little at a time and add the vanilla
5. Sift in the flour and cocoa powder to the mixture and fold in - being careful not to over fold it as it will remove too much air
6. Once combined pour evenly into the 2 tins
7. Bake for 25 minutes or until golden brown and the mix comes off clear on a skewer
8. Allow to cool and start the icing
9. Beat the icing sugar, butter and milk together until there is a smooth paste 
10. Place in between the cakes and all around so it is smooth
11. In straight lines, place the mini eggs upright on top of the cake 
12. Place some festive chicks around the cake




There you have it! A beautiful yet simple Easter cake with plenty of mini eggs, Enjoy xx



Saturday, 7 February 2015

Miniature Valentines Vanilla Pink Roses Cupcakes with Buttercream

Valentines Day is right round the corner and if you're looking for a sweet treat to give to your partner then you've come to the right place. But if not, and you're looking for something to gorge on whilst watching 500 days of summer for the billionth time on February 14th, then this is also the right place to come. However let me tell you that you should never feel sad about being alone, because one day you will find someone, maybe not now, but one day someone will open your eyes and make you realize why you're intoxicated with the expectation of finding love. And in the mean time, focus on what makes you happy; as Roald Dahl says 'If you have good thoughts, they will shine out of your face like sunbeams and you will always look lovely', so stop searching, after all, great things come when you least expect it.

























On to the Recipe: Makes around 8 - 10
Ingredients:
Cupcakes
110g self-raising flour
110g butter/margarine
110g caster sugar
3 eggs 
1 tbsp milk 
Vanilla Extract
cupcake cases 
Icing
200g icing sugar
75g margarine 
Pink food colouring 
Vanilla Extract/Pods 
Piping Bags
Small star nozzle

1. Pre-heat your oven to gas mark 4/ 180C / 350F 
2. Place cupcake cakes in a cupcake tray
3. Whisk together the butter and sugar until it is smooth
4. Gradually add three eggs (if it does curdle just add a little flour and mix) and vanilla extract
5. Sieve the flour in and gently fold in 
6. Spoon into the cupcake cases (3/4 full) 
7. Bake for 10 - 15 minutes or until golden 
8. Put on a cooling rack until cool
9. Whilst cooling make the icing. Whisk together the icing sugar and butter until it is smooth and a pale white colour (this could take a while). 
10. Separate into 2 bowls, in one bowl make a light shade (using less pink food colouring) and stir.In the other bowl add a little more pink food colouring to make a dark pink colour. 
11. Place each colour into the same piping bag - with one colour on one side and one of the other  - (similar to this
12. Staring from the middle of the rose outwards make 5 small roses around the outside of the cupcake and 2 or 3 in the center. 



There you have it, simple yet beautiful rose cupcakes,enjoy xx

Sunday, 18 January 2015

The Library Of Fragrance Food Scented Fragrances Review

The Library of Fragrance is such an incredible brand. Their motto is 'Extraordinary Fragrances. Inspired by life.' Which is entirely true because aside from the fact that they have created food scented cologne; the company additionally has scents of Baby Powder, Fresh Laundry, Gin and Tonic and even Snow - along with OVER 300 fragrances designed by the New York Brand 'Demeter Fragrance Library Inc.' 
So whatever your unusual yet appealing, guilty pleasure scent is (whether it be petrol or even grass) The Library of Fragrance will assure that you will be smell of it for the rest of your life (or until the bottle runs out!). 



The Best 'Food Scented' Sellers include: 
Gin & Tonic,  Vanilla Ice Cream, Gingerbread,  Pumpkin Pie,  Chocolate Chip Cookie and Vanilla Cake Batter.  So if you don't have time to bake, then with these, your house will be 
smelling of freshly baked goodness; which I think it perfect if 
you required to sell a house as it would be more welcoming and enticing.


I decided to bake a pumpkin pie to see how similar they'd be (which was a great excuse to do some baking). The scents are so similar, the perfume is spicy but sweet and smells like autumn in a bottle with a sprinkle of cinnamon. 

*The Library Of Fragrance -Pumpkin Pie 
The pizza scent is unbelievable similar, (you'd have to be exceptionally brave to wear a scent that smells like cheese) however if you get cravings for pizza (which I do more often than I should) this should satisfy them! 

 
 *The Library Of Fragrance - Pizza
Boots sell a variety of these different innovative scents here, so I'd highly recommend picking one up! 
Enjoy xx

  
* Sponsored Post 

Wednesday, 31 December 2014

New Years Eve Carrot Cake with Pistachio Buttercream Icing

Happy New Years Eve to everyone, I hope you all have a wonderful evening and have had a rather eventful 2014. Let's hope that next year will be even more incredible, I think the best thing about New Years is not knowing what the next holds and that the anticipation and suspense builds so much adrenalin, pushing you forward to make something of your life that you maybe would've been too lazy to do the previous year. Yes, it is awfully cliche to say, but it's a start of new beginnings and new decisions each one of them leading you down a different path; however the new years resolutions should not start simply because you feel like you have to make them because of that saying 'new year, new me', because if you felt so passionately about the change you wanted to make, you should start in this very moment. 
So I hope you all enjoy your new year and have a brilliant night, here's to 2015!

This light and fluffy carrot cake would be perfect for a New Years Eve party or gathering that you may be holding or just to enjoy if you're spending it alone watching tv. 




On to the Recipe: 
Ingredients 
Cake - 
450ml vegetable oil
400g plain flour
2 tsp bicarbonate of soda
250g caster sugar
250g brown sugar
5 free-range eggs
½ tsp salt
2 tsp ground cinnamon
525g carrots, grated
Handful of mixed dried fruit and nuts

Icing-
250g icing sugar
125g butter/margarine
2 handfuls of pistachio nuts

Recipe:
1. Preheat the oven to 160C/325F/Gas 3. 
2.Grease and line the three 8" circular tins 
3.Mix all of the ingredients for the carrot cake, except the carrots and dried fruit and nuts, together in a bowl until well combined. 
4.Stir in the carrots and dried fruit and nuts. 
5.Add the mixture into the cake tin and bake for 1 hour 15 minutes (or until a skewer inserted into the middle comes out clean.)
6. Remove the cake from the oven and set aside to cool for 10 minutes.
7.Carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
8. Whilst cooling make the icing. Add the sieved icing sugar and margarine together until it is a pale colour. 
9. Assemble the cake. Using a thin layer of icing, stack the three cakes on top of each other (if the cakes are not flat at the top then using a serrated knife trim them so they lay straight.) 
10. Using a palette knife, smooth the icing over the top and sides of the top two cakes (I did not cover the bottom layer as I thought it would be too sickly if that was covered too). 
11. Crush the pistachio nuts using a pestle and mortar (or in a bowl with the bottom of a rolling pin) and sprinkle on the top of the cake, and over the sides until the cake is covered. 




There you have it, a simple yet delicious carrot cake with pistachio icing, perfect to indulge in whilst starting the New Year! Enjoy  xx