Love and hugs
Friday, 27 March 2009
Love and hugs
Friday, 20 March 2009
Love and hugs
Thursday, 19 March 2009
I'll let you all know the outcome of the test and visit to the vets tomorrow. Please keep everything crossed for us!
Tuesday, 17 March 2009
1 x 250g cream cheese, at room temperature
100g unsalted butter, at room temperature
450g (3 cups) icing sugar mixture
2 tsp milk
A few sprinkles (optional) I used sugarcraft daffodils
Thanks Happy Cook for this lovely recipe!
Saturday, 14 March 2009
This cake is a dark moist sponge that oozes the flavour of the chocolate and subtle undertones resonating from the Guinness. The frothy topped pint of Guinness is replicated here with the creamy exuberance of cream cheese frosting. Sprinkled with a touch of Irish charm in these shamrocks.
Chocolate Guinness Cake
Makes 12 slices
For the cake
250g unsalted butter, cut into pieces
400g caster sugar
142ml sour cream
1 tbsp vanilla extract
275g plain flour
2 ½ tsp bicarbonate of soda
For the topping
300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping cream
Preheat the oven to gas mark 4/180˚C, butter and line a 23cm springform tin.
Start by pouring the Guinness into a large, wide saucepan and add the butter; heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with eggs and vanilla and then pour in the pan of brown, buttery, beer and finally whisk in the four and bicarb.
Pour the cake batter into the prepared tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it's quite a damp cake.
When the cake's cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency.
Ice the top of the black cake so that it resembles the frothy top of the famous pint. Sprinkle with shamrock sprinkles or green glitter or sugar (optional).
Thursday, 12 March 2009
Makes about 24 cookies
2 cups (10⅔oz) plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp/1½ sticks/170g unsalted butter, melted and cooled
1 cup packed (7 oz) light brown sugar
½ cup (3½ oz) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1½ cup (9 oz) semisweet chocolate chips
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 165oC/145oC fan oven/ 325 degrees/ Gas Mark 3. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.
In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 or 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beater as needed.
Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated.
Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes.
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Monday, 9 March 2009
2 cups plain flour
2 teaspoons baking powder
1/2 cup caster sugar
125g white choc bits
2 eggs, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract
100g butter, melted
150g punnet blackberries
Preheat oven to 180°C/160°C fan oven/350°F/Gas mark 4. Line a muffin pan with paper cases. Sift flour and baking powder into a large bowl. Add sugar and choc bits. Stir until well combined.
Whisk eggs, buttermilk, vanilla and butter together in a separate bowl.
Using a large metal spoon, stir butter mixture into flour mixture until just combined. Gently swirl through berries.
Spoon mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve.
Notes & tips
These muffins are best eaten warm or within 2 days of baking.
Saturday, 7 March 2009
375g/13oz dried pasta, such as conchiglie shells, fusilli or macaroni
300ml/ ½ pint single cream
125ml/4fl oz vegetable or chicken stock
1 tsp Dijon mustard
150g/5oz Gruyere cheese, grated
150g/oz Cheddar cheese, grated
50g/2oz Parmesan cheese, grated
Freshly ground black pepper
Preheat the oven to 180oC/160oC fan/350oF/Gas mark 4. Cook the pasta according to packet instructions. Drain. Meanwhile, place the cream and stock in another saucepan and bring to the boil. Take off the heat and add the mustard, the Gruyere and Cheddar cheeses and half of the Parmesan. Stir to melt all the cheese. Season with some pepper (it may not need any salt). Pour into the drained pasta and stir to mix.
Pour into a 25cm/10in square or similar rectangle ovenproof gratin dish and sprinkle with the remaining Parmesan cheese. When you are ready to eat, place the dish in the oven and cook for 15-20 minutes or until brown on top and bubbling around the sides.
Recipe from Rachel's Food for Living
Friday, 6 March 2009
Makes 24 blondies
1½ cups/7½ oz all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
12 tablespoons/1 ½ sticks/170g unsalted butter, melted and cooled
1 ½ cups/10 ½ oz packed light brown sugar
2 large eggs
4 teaspoons vanilla extract
½ cup/3 oz semisweet chocolate chips
½ cup/3 oz white chocolate chips
1 cup/4 oz pecans or walnuts, toasted and chopped
Adjust an oven rack to the middle position and heat the oven to 180oC/160oC fan/350oF/Gas mark 4. Grease and line a 13 by 9-inch baking pan with baking parchment, leaving an overhang for easy lifting. Whisk the flour, baking powder, and salt together in a medium bowl.
In a large bowl, whisk the butter and sugar together. Whisk in the eggs and vanilla extract until combined. Stir in the flour mixture until just incorporated. Stir in the chocolate chips and nuts.
Scrape the batter into the prepared pan and smooth the top. Bake the blondies until a toothpick inserted into the centre comes out with just a few moist crumbs attached, 22 to 25 minutes, rotating the pan halfway through baking.
Let the blondies cool completely in the pan, set on a wire rack, about 2 hours. Remove the blondies from the pan, cut into squares, and serve.
Thursday, 5 March 2009
For the pudding:
125g/4½ oz plain flour
3 level tsp baking powder
125g/4½ oz caster sugar
1 egg, beaten
1 banana, mashed
250ml/8fl oz milk
1 tsp vanilla extract
85g/3¼ oz butter, melted
For the topping:
100g/4oz soft brown sugar
2 tbsp golden syrup
150ml/5fl oz boiling water
Vanilla Ice cream or softly whipped cream
Preheat the oven to 180°C (350°F/Gas 4).
Sift the flour, salt, sugar, baking and powder into a bowl.
Add the mashed banana, milk, butter, egg and vanilla extract and whisk together until well combined.
Pour into a greased 1.25 litre baking dish.
To make the topping, place the brown sugar, golden syrup and water in a small pot and bring to a boil.
Pour the boiling mixture carefully over the pudding, then bake for 30-40 minutes or until cooked through when tested with a skewer.
Serve with vanilla ice cream.
Wednesday, 4 March 2009
Makes 12 (I ended up with 17)
275g/100oz plain flour
1 tbsp baking powder
150g/5oz light brown sugar
2 bananas (200g/7oz), peeled and mashed
125g/4½ oz crunchy peanut butter
50g/2oz butter, melted
250ml/8fl oz milk
150g/5oz Nestle Swirled Milk Chocolate and Peanut Butter Morsels (optional)
Preheat the oven to 190oC/170oC fan oven/375oF/Gas mark 5. Line a muffin pan with 12 paper muffin cases.
Place the flour, oats and baking powder in a bowl, mix together and set aside. In another bowl, whisk the eggs; add the light brown sugar, mashed bananas, peanut butter and the melted butter. Stir to mix, then add the milk and stir to combine. Add the dry ingredients and fold in gently, do not over-mix.
Spoon the mixture into the prepared muffin cases and bake for 18-24 minutes, or until the tops spring back when gently touched. Allow to stand in the muffin pan for a minute before turning out to cool on a wire rack.
Tuesday, 3 March 2009
Makes about 20
75g/3oz wholemeal flour
75g/3oz plain flour
100g/4oz butter, softened
50g/2oz caster sugar
Preheat the oven to 180oC/160oC fan oven/350oF/Gas mark 4. Place all the ingredients in a food processor and whiz until the mixture almost comes together and resembles coarse breadcrumbs. Then tip onto the work surface and bring it together with your hands. If you are not using a food processor, rub the butter into the combined flour and sugar in a bowl and bring together with your hands.
Sprinkle your work surface with a little flour (brown or white) and roll out the dough until it is about 5mm/ ¼in thick. Using a biscuit cutter, cut into whatever shapes you like. Transfer onto a baking tray (no need to grease or line) and bake in the oven for 6-10 minutes depending on the size, or until they are pale golden and feel firm on top. Remove carefully and cool on a wire rack.
I’ve received many wonderful blog awards from friends and followers since I began blogging and it’s always such a great feeling. This is why I decided to start my own award and pass it on. When I started blogging I didn’t realize how many friends I’d make and how much fun I would have along the way. I visit many adorable and cute blogs that are filled with bright colours, innovative and inspiring pictures and best of all absolutely delicious food, which inspire me daily! I would like to thank all of you who visit my blog and leave such encouraging comments. Passing on this award is my thanks to you and your friendship. Please pass the award on, you will find the rules below.
I’m passing this award on to:
Beth @ Jam and Clotted Cream
Maria @ Two Peas and their Pod
Happy Cook @ My Kitchen Treasures
Rosie @ Baking Cakes Galore
Reeni @ Cinnamon Spice and Everything Nice
Erica @ Oh My! Apple Pie!
Anne @ Anne's Kitchen
Dani @ Sweet Treats
Angela @ A Spoonful of Sugar
Natalia @ Gatti Fili e Farina
Antonia @ Food Glorious Food
Margaret @ Kitchen Delights
Ivy @ Kopiaste..to Greek Hospitality
Nic @ Cherrapeno
Kelly @ Cooking the Books
Heather @ Sherry Trifle and Cats
Airy Fairy @ Airy Fairy Cupcakes
If there is anyone I have missed, I apologise and please except this award and pass it on!
Include the award logo in your blog or post.
Nominate as many blogs which show adorability, cuteness and charm.
Be sure to link to your nominees within your post.
Let them know that they have received this award by commenting on their blog.
Share the love and link to this post and to the person from whom you received your award.
Monday, 2 March 2009
Toffee, Apple and Almond Crumble
Sunday, 1 March 2009
If you would like to re-create this delicious cake, you can find the recipe here!