This is a blog I had initially planned to do in February, I had it part written but had totally forgotten about it and the draft just disappeared amongst the rest of my posts. As the saying goes though, better late than never, this is a blog with the help of my friends sharing some of their favourite recipes, enjoy . . .
– 225g butter softened
– 100g white sugar
– 250g sifted all purpose flour
– 170g seedless strawberry jam instead
– 240g icing sugar
– Hot water
– Jelly tots
1. Add the butter and sugar in a mixing bowl and cream together.
2. Add the flour gradually.
3. Roll the dough and cut with a cookie cutter.
4. Cook for 10-12 mins in 180degrees oven until golden then wait until cool.
5. Make your icing using the icing sugar and hot water – not too watery or thick, add your water gradually.
6. Add a teaspoon of jam in middle to sandwich them together then decorate with icing and a jelly tot.
Ruth’s Lime and Coconut Sponge cake from her friend Tara
– 275 g self raising flour
– 225 g soft butter
– 225g caster sugar
– 2tsp baking powder
– 4 tbsp milk
– 4 eggs
– 50g coconut
– 2 limes zest and juice
1. Preheat oven to 180c.
2. Line tin.
3. Mix all ingredients together.
4. Place in tin and put in oven
5. Check after 40 minutes.
6. Cook for longer if needed Icing: 90g condensed milk, zest and juice of lime (about half a lime) – mix together and spread over the cooled cake
Sarah’s Caramel Crunchie Cheesecake recipe
– 5 crunchies
– big bar of dairy milk caramel
– 200g Philadelphia
– 14 digestives crushed
– 4oz butter
– half pint whipping cream (whipped)
1. Line a round flan dish with tinfoil or I use baking paper.
2. Melt the butter in a pan and add the crushed digestives and then press into the dish.
3. Beat Philadelphia and whipped cream together until soft-add crunchies and break up the dairy milk (even mash it with a rolling pin beforehand)and mix together.
4. Place on top of biscuit base and set in fridge for a few hours
Sarah’s crème egg brownie recipe
-85g unsalted butter
– 185g best dark chocolate
– 85g plain flour
– 40g cocoa powder
– 100g cadburys mini creme eggs (the sell the mini ones in 100g bags)
– 3 large eggs – 275g golden caster sugar
1. Preheat oven to 160C
2. Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
3. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes, You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
4. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.
5. Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
6. Then cut the Cadbury’s mini creme eggs in half then just add them into mixture making sure they are evenly spread! 7. They take about 25 mins to cook and I usually use a 20cm square tin.
This is one of Nigella Lawson’s recipes for apple pie that Sarah loves
For the pastry
– 2cups plain flour
– 1 pinch of salt
– 5oz softened unsalted butter
– 1 cup of iced water
For the filling
– 5 apples
– 1/2 a cup of softened unsalted butter
– 3tbsp plain flour
– 1/2 cup of caster sugar
– 1/2 cup of light brown sugar
– 1 pinch of salt
– 1/4 cup of water
– cinnamon to taste
For the glaze
1. Heat the oven to 220 oC
2. Make the pastry… cut the butter into small squares, and refrigerate. Measure the flour and salt into a large bowl. Add the butter, and using a pastry cutter, blend in the butter until it resembles wet sand. Bring together, using a few tablespoons of ice water at a time, until almost totally cohesive, then work it for a bit to make it a nice dough.
3. Cut in half, and form each half into a disc. Wrap in plastic wrap (clingfilm) and refrigerate till needed.
4.Peel, core, and quarter the apples. Then cut each apple quarter in half lengthways, then each of those pieces in half horizontally (to give you 16 chunks per apple). You don’t have to be this precise… this is just how I find it easy to do…
5. Cover the apples directly with plastic wrap (clingfilm) to prevent browning. Place in the fridge.
6. Melt butter in a 2-quart (about 2 litre) sauce pan. Stir in flour to form a paste. Add sugar, brown sugar, salt, and water; bring to a bubbly simmer. Reduce temperature, and simmer 5 minutes, stirring a lot.
7. Meanwhile, roll out your pastry and place the bottom crust in your pan. Fill with apples, mounded slightly. Sprinkle over your desired amount of cinnamon (I like a lot).
8. When the sauce is done, slowly and evenly pour it over the apples.
9. Place the top crust on, seal edges (I put a little water between the two crusts, to help them adhere), roll the excess under, and flute edges. Cut four steam slits in the top to look like a cross but don’t connect at the middle. Paint the crust with the milk, and generously sprinkle over the sugar.
10. Bake 15 minutes at 220 oC,. Reduce the temperature to 175 oC, and continue baking for 35 to 45 minutes.
My recipe for American style pancakes
– 300g self raising flour
– 1tsp baking powder
– 1tbsp caster sugar
– 2 medium eggs
– 300ml milk
1. Mix together the dry ingredients
2. Add the eggs and whisk
3. Gradually add the milk whilst whisking
4. Cook in a frying pan
5. Eat straight away
6. Serve with toffee sauce and fresh berries
My 7 year old cousin, Lauren wanted to be involved in my blog. This is her recipe for Rice Krispie Nests.
What you need to do . . .
1. Wash your hands
2. Set everything out
3. Melt the chocolate in a bowl in the microwave
4. Pour in half a bowl of Rice Krispies into the chocolate and stir
5. Make sure all the chocolate is stirred in properly
6. Put the mix in the bun cases
7. Put 3 eggs in the middle of the bun
8. Leave the chocolate to go hard, then eat them
Jodie (my other cousin) loves this recipe for crepes, with her secret ingredient
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1tsp vanilla *secret ingredient, ssh*
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, vanilla and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Fellow blogger Sweet Hart Cakes and Bakes shared the Humming Bird recipe to make her Valentine’s Chocolate Cupcakes
- 200g plain flour
- 40g cocoa powder
- 280g caster sugar
- 1tbsp baking powder
- pinch of salt
- 80g softened unsalted butter
- 240ml whole milk
- 2 eggs
- 1/2 tsp vanilla extract
- 300g chopped dark chocolate
- 300ml double cream
- Plus 12-16 chocolate love hearts and slices of fresh strawberry.
- Or your own choice of decoration.
- Preheat your oven to 180 or gas Mark 4
- Sift the flour, cocoa, sugar, baking powder and salt into a bowl along with the butter and beat together until it becomes a crumble like consistency.
- In a jug beat the milk, egg and vanilla extract together.
- Slowly begin to add the milk mixture to the flour mixture gently mixing as you go until combined
Divide into cupcake cases and bake for 20-25 minutes, until a skewer or toothpick inserted in the centre comes out clean.
- Turn out onto a wire rack to cool completely.
- Break the dark chocolate into pieces in a bowl and set aside for a minute.
- Gently heat the double cream in a saucepan and when its hot (not boiling, as it may split),pour it over the chocolate pieces.
- As the cream melts the chocolate give it a gentle stir then set aside to cool, it will thicken up into a lovely thick and pipe-able consistency.
- You can whip it up fluffy if you like at this stage but I mostly find I don’t have to and it pipes beautifully.
- For more information and recipes from Sweet Hart Cakes and Bakes or to follow her blog – http://www.sweethartscakesandbakes.com/
- To follow Sweet Hart Cakes and Bakes on Facebook – https://www.facebook.com/SweetHartsCakesandBakes?fref=ts
Another fellow blogger, Bobbi, gave me their recipe for Valentine Sugar Cookie Cards
- 200 grams/7/8 cup unsalted butter, softened
- 150grams/ 1 cup confectioner’s sugar
- 1 egg
- 1 tsp flavoring, pick what you like, for these I chose cheery blossom (the cherry blossom is very concentrated only add 3 drops)
- 300 to 350 / 2 1/2 cups all purpose flour
- 1 tsp. salt
- 1/2-1 teaspoon milk
- Prepare your mise en place, sift together flour, salt and set aside. Line four baking sheets with either a silpat or parchment paper.
- Cream together the butter, sugar, with a standing mixer and the paddle attachment. Beat until just becoming creamy in texture. Whisk the egg and extract together, and add to butter mixture.
- (Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.) Scrape down the sides of the bowl and paddle attachment. Sift the flour into the bowl of the standing mixer and mix on low until dough just begins to come together.
- Knead on a cool floured workspace, such as a marble board or counter top, bring the dough together. Form a well in the centre, and add the milk. Knead to amalgamate.
- Place the dough into a zip lock bag. Roll the dough into a disk, place in the refrigerator for 35 to 40 minutes.
- Roll the out dough about 6.35 mm/ 1/4-inch thick. Dip the cookie cutters in some reserved flour, and cut out the square shapes.
- Place on prepared cookie sheets and refrigerate for 30 more minutes.
- Preheat the oven to 165 degrees C/ 325 degrees F, bake the cookies for about 7 to 9 minutes.
- The cookies should look light and a golden colour.
- Cool the cookies on the cookies sheet for 5 minutes transfer to a cooling rack , and allow to completely cool.
- I have a plethora of sugar cookie step by step tutorials if you need to review; I have changed my recipe and wanted to share it with you. The dough is easier to work with and always results in smooth cookies.
- For more information on how to decorate these cookies as beautifully as Bobbi – http://bobbiesbakingblog.com/blog/2013/02/06/royal-icing-embroidery-3d-sugar-cookie-card-tuorial/
- To follow or find out more about Bobbi’s baking blog – http://bobbiesbakingblog.com/
- To follow on Facebook – https://www.facebook.com/BobbiesBakingBlog?fref=ts
I hope you enjoy these recipes and baking them, and make sure to check out those other blogs!