31 March, 2013
29 March, 2013
Chocolate-Caramel Cupcakes
... in case you haven't got enough chocolate treats this Easter! Chocolate cupcakes with soft caramel centre.
(Makes 12)
175g self-raising flour
20g cocoa powder
175g brown sugar
100g unsalted butter (room temperature)
2 eggs
125ml milk (room temperature)
Cadbury's Caramel chocolate bar or Rolos
1. Preheat oven to 180C. Layout cupcake cases onto a muffin tray.
2. Use a large mixing bowl, sift in the flour, add the sugar and cocoa powder.
3. Add in the butter, milk and whisked eggs. (An easy way to get the butter and milk to room temp is just use the microwave for 10-20 seconds - although put them in a bowl/cup first!)
4. Mix together with a wooden spoon or electric whisk if you have one.
5. Spoon in a little mixture into each cupcake case, add a rolo or square chunk of Caramel chocolate, then cover with more mixture until they're all evenly filled.
6. Put in the oven for 20 minutes.
7. Leave to cool for 2 minutes then transfer to a wire rack for cooling. (although they are delicious served hot!)
The cakes will last for approx 4 days if kept in a sealed container.
I also used a rubber heart cupcake tray - a similar one can be found here:
http://www.marksandspencer.com/Marks-and-Spencer-Silicone-Muffin/dp/B004HCFX40
Be sure to grease the tray shapes first with butter.
Enjoy!
THE RECIPE
Chocolate Caramel Cupcakes(Makes 12)
175g self-raising flour
20g cocoa powder
175g brown sugar
100g unsalted butter (room temperature)
2 eggs
125ml milk (room temperature)
Cadbury's Caramel chocolate bar or Rolos
1. Preheat oven to 180C. Layout cupcake cases onto a muffin tray.
2. Use a large mixing bowl, sift in the flour, add the sugar and cocoa powder.
3. Add in the butter, milk and whisked eggs. (An easy way to get the butter and milk to room temp is just use the microwave for 10-20 seconds - although put them in a bowl/cup first!)
4. Mix together with a wooden spoon or electric whisk if you have one.
5. Spoon in a little mixture into each cupcake case, add a rolo or square chunk of Caramel chocolate, then cover with more mixture until they're all evenly filled.
6. Put in the oven for 20 minutes.
7. Leave to cool for 2 minutes then transfer to a wire rack for cooling. (although they are delicious served hot!)
The cakes will last for approx 4 days if kept in a sealed container.
I also used a rubber heart cupcake tray - a similar one can be found here:
http://www.marksandspencer.com/Marks-and-Spencer-Silicone-Muffin/dp/B004HCFX40
Be sure to grease the tray shapes first with butter.
Enjoy!
24 March, 2013
Something BIG for Easter
A couple of years ago a friend and I did something epic - we created a creme egg the size of an Easter egg!
It was super sickly and took a long time to create but we ended up with 13 large portions to share out among friends !
Egg-cellent!
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| Wrapper made by painting tin foil |
 |
| 1.5kg of chocolate |
 |
| Pouring in the fondant |
 |
| The beast on the scales |
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| 13 portions! |
The recipe is here:
http://www.pimpthatsnack.com/project/302/?ref=quicksearchIt was super sickly and took a long time to create but we ended up with 13 large portions to share out among friends !
Egg-cellent!
18 March, 2013
Simple Stuffed Peppers with Chorizo
A simple recipe that's a bit different and only takes 30 mins!
(Makes 4)
4 Peppers
Chorizo - 1/2 pack
300g cous cous
1 small onion
2 cloves garlic
2 tomatoes
4 mushrooms
1 red chilli
Grated mozzarella (or cheese of your choice)
1. Preheat the oven to 190C.
2. Slice the top off each pepper, remove seeds and hollow out. Place on a baking tray and put in oven for 15 minutes.
3. Meanwhile, prepare cous cous according to pack instructions.
4. Heat some oil in a pan and add chopped onion and garlic.
5. Chop and add all other veg, stirring occasionally. Then dice the chorizo and add to the pan. (Add a little hot sauce or black pepper here if you like)
6. Fluff up the cous cous with a fork, add the contents of the pan and stir up together.
7. Remove the peppers from the oven and fill with the cous cous mixture. Add some grated cheese on top and return them to the oven for 5 minutes.
That's it! Serve with salad for lunch or with meat for dinner. They are more filling than they look though - 2 is probably enough for a meal. I also had some cous cous mixture left over which I had for lunch the next day.
Enjoy!
 |
| Bit messy to look at but lovely to eat! |
THE RECIPE
Chorizo and cous cous stuffed peppers(Makes 4)
4 Peppers
Chorizo - 1/2 pack
300g cous cous
1 small onion
2 cloves garlic
2 tomatoes
4 mushrooms
1 red chilli
Grated mozzarella (or cheese of your choice)
1. Preheat the oven to 190C.
2. Slice the top off each pepper, remove seeds and hollow out. Place on a baking tray and put in oven for 15 minutes.
3. Meanwhile, prepare cous cous according to pack instructions.
4. Heat some oil in a pan and add chopped onion and garlic.
5. Chop and add all other veg, stirring occasionally. Then dice the chorizo and add to the pan. (Add a little hot sauce or black pepper here if you like)
6. Fluff up the cous cous with a fork, add the contents of the pan and stir up together.
7. Remove the peppers from the oven and fill with the cous cous mixture. Add some grated cheese on top and return them to the oven for 5 minutes.
That's it! Serve with salad for lunch or with meat for dinner. They are more filling than they look though - 2 is probably enough for a meal. I also had some cous cous mixture left over which I had for lunch the next day.
Enjoy!
14 March, 2013
Low-fat Blueberry Muffins
BAKING
Not completely good - but better than a normal muffin! |
THE RECIPE
Low Fat Blueberry Muffins(Makes 12)
5 tbsp olive oil
225g self raising flour
115g wholemeal flour (plain can be used as a substitute)
2 tsp baking powder
zest 1/2 a lemon
1tsp of lemon juice
85g caster sugar
50g brown sugar
1 small banana (best when they are very ripe and going black)
1 egg
290ml low fat yoghurt
225g fresh blueberries
1. Heat oven to 200C. Line muffin tin with paper cases. Mix both flours with the baking powder and the lemon zest. Stir in both sugars, but keep back 1 tbsp of the caster sugar.
2. Mash the banana, beat the egg, then mix them together in a bowl with the yoghurt and oil. Now pour into the flour mix and stir together with a metal spoon, they just need to be combined not mixed. Add the blueberries and stir again. (be careful not to crush them!)
3. Spoon mixture into the tin, each one should be very full. Bake for 20-25 minutes until risen and golden brown.
4. Mix the tbsp of caster sugar and the lemon juice together. When the muffins are done brush the lemon and sugar over the top while they are still hot. Leave to cool for around 15 minutes.
The muffins will last for around 2 days - yum!
08 March, 2013
07 March, 2013
Mother's Day Bunting
CRAFT
I've designed some decorations for Mother's Day and thought I would share them with you all. |
| Free printable bunting - click link below |
-Access to a printer
- Scissors
- Ribbon
- Double sided tape
- A cocktail stick
Print out several pages of the pdf, about 5 pages will probably be enough. Cut out the triangles, and attach to a ribbon. Wrapping paper ribbon or string could also work. The best way to attach is double sided tape, but staples will also work - just hang it up high so no one can see them!
There are also some cake toppers on the page - cut these out and stick to a cocktail stick. These can then be used to decorate cakes.
Click HERE to download
Enjoy!
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