Archive | August, 2012

Chocolate and Hazelnut Mini Muffins

29 Aug

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Any food in miniature is just delicious; canapés, mini doughnuts, babybel 😉 haha. Well this one’s a favourite in our house; you can eat 3 of these miniature beauties and feel half as guilty! Sneaky sneaky I hear you say, forget it…winter is on its way and I need to keep warm is my response. Here’s how…

What you need:

The Muffin

50g dark chocolate

150g plain flour

1 tsp baking powder

¼ tsp salt

1 large egg

40g golden caster sugar

130 ml whole milk

50g butter

The Topping

50g Hazelnuts, chopped roughly

75g dark chocolate

 

What you do:

1)      Pre-heat the oven to 200°C

2)      Toast the hazelnuts in the preheated oven for 5 minutes or until they are golden brown.

3)      For the muffins, sift the flour, baking powder, salt and coco powder into a large bowl.

4)      In a separate bowl beat together the egg, sugar, milk and the butter which should be melted.

5)      Re-sift the dry ingredients again (this is important as it keep things gorgeously fluffy) and mix into the egg mixture, lightly fold the ingredients together.

6)      Fold in the chopped dark chocolate, without over mixing.

7)      Divide the mixture between the 24 mini muffin cases, I use this muffin tin!

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8)      Bake the muffins for 10 minutes – once baked, remove and let cool, now let’s make the topping! Place the broken-up chocolate in a small heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Allow the chocolate to melt slowly.

9)      Take it off the heat once it’s melted and remove from the heat and let it cool for a few minutes.

10)   Once the muffins are cool enough to handle spoon a little melted chocolate on eat muffin and sprinkle with hazelnuts.

11)   Enjoy with a cup of freshly make coffee…mmmm delicious!

Keep it delicious!

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Blueberry Frap

28 Aug

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The sun is out!! It’s about that time when i share a delicious new recipe with you gorgeous people! So I noticed that Starbucks fraps were giving me major skin issues…I’m thinking it might have been because I was having about 3 a day :|…but now I have discoveredthis…blueberry fraps, a third of the calories but 100% of the taste! It is beautifully refreshing, looks adorable and will keep you full all morning! Give it a go!

What you need:

200g blueberries fresh or frozen
500ml natural soy milk
3 scoops soy vanilla ice cream
100ml soy whipping cream
1 glass crushed ice

What you do:

1)      Put all ingredients except for whipping cream to a blender and blend till smooth.

2)       Divide between two glasses.

3)      Whip the soy cream and spoon over the blueberry mix.

4)      Top with a few blueberries and mint. Sit in the park with a good book and enjoy summer!

Mix it up, use different berries, leave the cream if you’re on a diet but this method wont fail you J an easy treat for when you have unexpected guests!

Keep it delicious!
xx

I’m back and this time im sticking!

20 Aug

Hello again,

Please don’t be angry I know it has been ages (by ages I mean 2 months) since my last blog post and I am a terrible person for it…I put my hands up and say ‘IM SORRY!!’ – I will try and make sure it doesn’t happen again! It has been a hectic few months with wedding cakes, a new job and a social calendar longer than my arm…but I finally think it’s time for me to tickle those taste buds again and get those recipes rolling! As you know I love your input, let me know if there is something you want to make, let me know if there is a technique you want me to demonstrate or let me know if you’ve tried any recipes J..I love hearing from you guys!

Sticky Toffee pudding, the ultimate self indulgent piece of gorgeousness…honestly this is my favourite slice of heaven and recently I’ve been craving it more and more. Having tasted about a million different recipes I have found the perfect one, the warmth, the sweetness and the sticky toffee trickling through every mouthful makes this a glorious comfort desert, perfect for those wet and windy days we have so many of. Here goes:

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What you need:

Cake:

200g dried dates, stoned and chopped.

250ml black tea (not too strong)

½ tsp bicarbonate of soda

85g softened unsalted butter,

175g self-raising flour

1 tsp mixed spice

175g golden caster sugar

2 eggs, beaten

Toffee sauce:

100g light muscovado sugar

100g unsalted butter

142ml carton double cream

 

What you do:

  1. 1. Pre-heat the oven to 160C.
  2. 2. Place the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
  3. Beat the butter and caster sugar together until they are pale and creamy.
  4. Beat in the eggs (one at a time), then add the flour and mixed spice.
  5. Fold in the date mixture and pour into a buttered cake tin.
  6. Bake for 30-35 minutes or until the top is just firm to touch.
  7. While the cake’s in the oven and the aroma swirls around the kitchen, make the sauce!!
    Put the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour.
  8. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.
    Pop your feet up and enjoy

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I know that this recipe is slightly different to a quick Madera put I promise you that tiny bit of extra effort makes this pudding a magical mouthful!

 

Keep it delicious! x