Peanut butter and Chocolate Cake

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Raspberry Curd Tart

Easter Sunday.  Peak dessert time 🍧IMG_4021

This year we’ve whipped up a Raspberry Curd Tart.

One of my favourite things to make in the world is a curd. Stir stir stir and watch it thicken.

This recipe was fantastic.  Everything was perfectly precise and making the curd in advance makes for easy assembly when dessert is called for.

Such a pretty colour and such a raspberry hit.

Hoppy Easter everyone!

 

Mincemeat muffins

Some days you wake up and know that you want to bake…and sometimes that means raiding the cupboards for ingredients, and panicking that there’s just nothing to add flavour with until discovering that jar of mincemeat you never got round to using at Christmas (still well within date!)

At that point there’s really nothing to do but make these yummy mincemeat muffins.

I followed this blogger’s recipe, and the results were a flavour packed treat.  Moist and delicious with only a hint of Christmas about them, I may be searching for more forgotten jars of mincemeat to make these again!  Perhaps I’ll try a little added orange zest next time…yum.

Fondant fancies

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Lil D loves to play with her food and we love to encourage her.

At 7 years old she’s had a rich history of cake baking and cupcake showstoppers.  Oftentimes the original plan goes out the window with her ever evolving creative input.

We start each bake with a photo and an explanation then wait for her to say, “Or we could…” (^-^) We’re learning to let it go and allow her to experiment.

These cute penguin cupcakes make a fun winter offering. January blues begone 💫

Oh Krispie Tree

Rice krispie treeWe saw this recipe in a supermarket magazine ages ago and decided there and then that we had to do it in December. Rice krispies shaped to look like Christmas trees and decorated with smarties with a rolo base?  – adorable!

They made it sound oh so easy. Melt some butter, add a ton of marshmallows and let it all melt some more. A touch of food colouring then stir into the rice krispies and shape.

It’s only warning was to work quickly to make sure that the decorations stick.

Krispie treeReality 1 – more food colouring than anyone should ever eat was needed for a jolly old green.

Reality 2 – only a 7-year-old can get the correct balance between wet enough hands for shaping, and not wet enough hands for frustration. I gave up quickly, hands covered in sticky green rice whilst Lil D patiently experimented with shaping techniques til she found a way to make triangle.

Not the fun I had anticipated but Lil D was left basking in her own creative glory, so not all bad (^-^)

 

Christmas Chip Cookies

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As the Christmas tree goes up what could be better than milk and cookies?

All you need is the perfect recipe.  Having been disappointed before with too biscuity, too dry, too crispy versions we put our faith in Felicity Cloake’s How to cook the Perfect…series.

As directed, we whipped up the dough in advance and were encouraged by it’s icecream cookie dough similarities. All we had to do as the tree went up was pop them in the oven and hope. And oh how they came out.

Crispy edges, soft centre and oozy, gooey chocolate.  Not too sweet, not to dark. Perfect.

120g butter, room temperature

75g light brown sugar

75g granulated sugar

1/2tsp vanilla extract

1 egg

240g plain flour

1/2 tsp bicarb

170g dark chocolate, roughly chopped

Beat butter and sugars until combined. Add the vanilla and egg and beat in well.

Sift flour and bicarb. Stir into mixture until it becomes a dough.

Fold in chocolate and chill overnight.

Preheat oven 180C.  Line baking sheets and bake for 15 mins.

 

Carrot cake disappointment

Lil GN loves his carrot cake, so I promised him I would make him one, free from those bits he just doesn’t appreciate (raisins and walnuts).  He’s a definite carrot fan.

So nanny was sent for the ingredients and a Sunday morning was set aside for the masterpiece. In fact, instead of a normal old carrot cake,  why not a traybake I thought?

I dug out another Hummingbird bakery recipe and got started.  And that’s when it started going wrong…

Carrot cakeNo brown sugar? Ah well caster would do as well.

No baking powder and bicarbonate of soda? Well I can use self-raising flour.

Sure it looked awfully pale and thin going to the oven but sure it would change as it baked.
Or not…

I don’t think I can bear to have Lil GN try these.  I don’t think he’ll be kind. Maybe I’ll just pretend I forgot….