Hey guys,
How are you guys? Here is a new recipe, a crumble! We don't have a crumble recipe yet on this blog so I hope you enjoy it and please leave comments for some more wonderful recipes that you would like on this blog.
Ingredients for crumble topping:
120g of plain flour
60g of caster sugar
60g of unsalted butter, cut into cubes
Ingredients for the fruit compote:
300g of Braeburn apples
30g of unsalted butter
30g of demerara sugar
115g of blackberries
1/4 tsp of cinnamon, ground
Vanilla ice cream to serve
Method:
1. Heat the oven to 190C/170C fan/gas 5. Tip the flour and the sugar into a bowl and add the butter. Then rub the butter in with your fingertips until the mixture looks like breadcrumbs. Spread the mixture onto a baking sheet and let it go golden in the oven for 15 minutes.
2. While the topping is in the oven peel, core and then chop the apples into chunks. Put the butter and the sugar into a pan and heat until it is a light caramel colour. Stir in the apples and cook for a further 3 minutes. Add in the blackberries and cinnamon and cook for 3 more minutes. Take off the heat and cover with a lid and leave the mixture on the side.
3. Put the compote mixture into a dish and then put the crumble topping on top. Then put the crumble back in the oven for 5-10 minutes. Serve with vanilla ice cream.
Hope you enjoyed this recipe. Thank you
Xx.
Thursday, 30 April 2015
Thursday, 23 April 2015
Hummingbird Bakery- Marshmallow Cupcakes
Hey guys,
I thought that this recipe from my Hummingbird Bakery Cookbook. I thought that this recipe would be quite a cute spring recipe.
Ingredients:
120g of plain flour
140g of caster sugar
11/2 tsp of baking powder
a pinch of salt
45g of unsalted butter, softened
120ml of whole milk
1 egg
1/4 tsp of vanilla extract
12 medium pink marshmallows
Frosting:
200g of mini marshmallows
edible glitter
250g of icing sugar, sifted
25ml of whole milk
3 drops of vanilla extract
Method:
1. Preheat the oven to 170C/325F/Gas 3 and line the cupcake tin with cases.
2. Mix the caster sugar and butter in a bowl until it is pale and fluffy. Then add in the egg so and vanilla extract. Then slowly add in the flour until it is all mixed in. The mixture may become a little bit stiff stiff so add the milk a little bit at a time until it is all mixed in. Lastly mix in the baking powder.
3. Then spoon the mixture into cupcake cases so that they are half full and then bake for 20-25 minutes. Remove from the oven and then tip then out of their cases and leave to completely cool.
4. Put the medium marshmallows into a heat proof bowl and put oven a pan of hot water. Leave until melted and smooth. Once the cupcakes are cool cut out a little well in the middle of a cupcake and porin a little bit of the melted marshmallow mixture into the well and leave to cool.
5. Then to make the vanilla frosting, cream the butter and then add in the icing sugar little by little. Then add in the whole milk to loosen up the mixture and to give it a vanilla flavor add in the vanilla extract. If you want a little bit more vanilla flavour then you can change that the amount of vanilla you want to add.
6. Then mix in the mini marshmallows and spoon the frosting onto the cakes. You can use a piping bag if you want.
I hope b that you enjoyed this recipe and please comment what you want to see next.
Thank you
Xx.
Twitter: https://twitter.com/bakingbuddies_
I thought that this recipe from my Hummingbird Bakery Cookbook. I thought that this recipe would be quite a cute spring recipe.
Ingredients:
120g of plain flour
140g of caster sugar
11/2 tsp of baking powder
a pinch of salt
45g of unsalted butter, softened
120ml of whole milk
1 egg
1/4 tsp of vanilla extract
12 medium pink marshmallows
Frosting:
200g of mini marshmallows
edible glitter
250g of icing sugar, sifted
25ml of whole milk
3 drops of vanilla extract
Method:
1. Preheat the oven to 170C/325F/Gas 3 and line the cupcake tin with cases.
2. Mix the caster sugar and butter in a bowl until it is pale and fluffy. Then add in the egg so and vanilla extract. Then slowly add in the flour until it is all mixed in. The mixture may become a little bit stiff stiff so add the milk a little bit at a time until it is all mixed in. Lastly mix in the baking powder.
3. Then spoon the mixture into cupcake cases so that they are half full and then bake for 20-25 minutes. Remove from the oven and then tip then out of their cases and leave to completely cool.4. Put the medium marshmallows into a heat proof bowl and put oven a pan of hot water. Leave until melted and smooth. Once the cupcakes are cool cut out a little well in the middle of a cupcake and porin a little bit of the melted marshmallow mixture into the well and leave to cool.
5. Then to make the vanilla frosting, cream the butter and then add in the icing sugar little by little. Then add in the whole milk to loosen up the mixture and to give it a vanilla flavor add in the vanilla extract. If you want a little bit more vanilla flavour then you can change that the amount of vanilla you want to add.
6. Then mix in the mini marshmallows and spoon the frosting onto the cakes. You can use a piping bag if you want.
I hope b that you enjoyed this recipe and please comment what you want to see next.
Thank you
Xx.
Instagram: http://instagram.com/bakingbuddiesblog/
Email: bakingbuddiesblog@gmail.com
Twitter: https://twitter.com/bakingbuddies_
Wednesday, 22 April 2015
Snack Bars- Lemon Bars
Hey guys,
3. Put the eggs, sugar, lemon juice and zest into another bowl and whisk together until it is well mixed. Pour carefully over the baked base and then return to the oven and bake for another 20 mins. Leave to cool completely and then put in the fridge for 2 hours.
Here is another recipe for the snack bars.
Ingredients:
210g of caster sugar
3 eggs
100ml of freshly squeezed lemon juice
3tsp lemon juice
base:
290g of plain flour
70g of icing sugar
a pinch of salt
230g of unsalted butter
2 tsp of grated lemon zest
Method:
1. Preheat the oven to 170C/325F/Gas 3 and line a baking tray with parchment.
2. Put the flour, sugar, salt, butter and lemon zest in a bowl and beat until the mixture resembles bread crumbs. Press the dough together and then press in the bottom of a baking tray and bake for 20 minutes or until light and golden.
3. Put the eggs, sugar, lemon juice and zest into another bowl and whisk together until it is well mixed. Pour carefully over the baked base and then return to the oven and bake for another 20 mins. Leave to cool completely and then put in the fridge for 2 hours.
4. Once the lemon bar is cooled cut the big square into bars.
Thank you
Xx.
Twitter: https://twitter.com/bakingbuddies_
Instagram: http://instagram.com/bakingbuddiesblog/
Email: bakingbuddiesblog@gmail.com
Twitter: https://twitter.com/bakingbuddies_
Raspberry Cheese Cake Brownie
Hey guys,
Here is a new recipe that I recently found in my Humming Bird Bakery cookbook. This recipe looks so good so I thought I would share it with you.
Ingredients:
Brownie
200g of dark chocolate, roughly chopped
200g of unsalted butter, softened
250g of icing sugar
3 eggs
110g of plain flour
cheesecake
400g of cream cheese
150g of icing sugar
1/2 tsp of vanilla extract
2 eggs
cream topping
300ml of whipped cream
100g of icing sugar
150g of raspberries, plus extra for decorating
Method:
1. Preheat the oven to 170C/325F/Gas 3. Line a 33x23x5cm baking tray with greaseproof paper.
2. For the brownie put the chocolate in a heat proof bowl over a pan of simmering water, make sure that the bowl doesn't touch the water. Leave it to heat until it has melted completely. Cream the butter and the sugar and then mix in the eggs one at a time. Gradually mix in the flour and then slowly mix in the melted chocolate and pour into the baking tray and smooth with a palette knife.
3. For the cheesecake put the cream cheese, sugar and vanilla extract in the bowl and mix together. Add one egg at a time. Be careful not to over whisk or the mixture might split. Spoon the mix on the top of the brownie mix and use a palette to smooth the mixture. Bake in the oven for 30-40 mins. Leave to cool completely and then cover with clingfilm and leave in the fridge for two hours.
4.For the cream topping put the cream, sugar and chopped raspberries in a bowl and mix together until the mix is stiff but not firm. Once the brownie is out of the oven leave it to cool. Then spread on the cream mixture and leave to set for 30 minutes. Once set cut the brownie into squares and serve with raspberries on top.
I hope you enjoy this recipe. Please comment and check out all the links.
Thank you
Xx.
Twitter: https://twitter.com/bakingbuddies_
Here is a new recipe that I recently found in my Humming Bird Bakery cookbook. This recipe looks so good so I thought I would share it with you.
Ingredients:
Brownie
200g of dark chocolate, roughly chopped
200g of unsalted butter, softened
250g of icing sugar
3 eggs
110g of plain flour
cheesecake
400g of cream cheese
150g of icing sugar
1/2 tsp of vanilla extract
2 eggs
cream topping
300ml of whipped cream
100g of icing sugar
150g of raspberries, plus extra for decorating
Method:
1. Preheat the oven to 170C/325F/Gas 3. Line a 33x23x5cm baking tray with greaseproof paper.
2. For the brownie put the chocolate in a heat proof bowl over a pan of simmering water, make sure that the bowl doesn't touch the water. Leave it to heat until it has melted completely. Cream the butter and the sugar and then mix in the eggs one at a time. Gradually mix in the flour and then slowly mix in the melted chocolate and pour into the baking tray and smooth with a palette knife.3. For the cheesecake put the cream cheese, sugar and vanilla extract in the bowl and mix together. Add one egg at a time. Be careful not to over whisk or the mixture might split. Spoon the mix on the top of the brownie mix and use a palette to smooth the mixture. Bake in the oven for 30-40 mins. Leave to cool completely and then cover with clingfilm and leave in the fridge for two hours.
4.For the cream topping put the cream, sugar and chopped raspberries in a bowl and mix together until the mix is stiff but not firm. Once the brownie is out of the oven leave it to cool. Then spread on the cream mixture and leave to set for 30 minutes. Once set cut the brownie into squares and serve with raspberries on top.
I hope you enjoy this recipe. Please comment and check out all the links.
Thank you
Xx.
Instagram: http://instagram.com/bakingbuddiesblog/
Email: bakingbuddiesblog@gmail.com
Twitter: https://twitter.com/bakingbuddies_
Saturday, 18 April 2015
Red Velvet Cupcakes
Hey guys,
Here is another recipe for you guys. Sorry I haven't been posting lately I have been quite busy but more posts will be coming soon .
Ingredients:
60g of unsalted butter
150g of caster sugar
1 egg
10g of cocoa powder
20ml of red food colouring
1/2 tsp of vanilla extract
120ml of buttermilk
150g of plain flour
1/2 tsp of salt
1/2 tsp of bicarbonate of soda
1/2 tsp of white wine vinegar
red coloured sprinkles
Cream Cheese Frosting:
300g of icing sugar
50g of butter, at room temperature
125g of cream cheese
Method:
1.Preheat the oven to 170C and line some cupcake tins with cases. Beat the butter and the sugar and the butter togther until creamy and then mix in the egg.
2. Beat in the cocoa powder to give it a chocolatey flavour. Then add in the red food colouring to give the mix its distinctive red colouring.
3. Once the mixture is beaten well add in the vanilla extract and the buttermilk. Then add the flour bit by bit so it mixes in consistently. Then add the salt, bicarbonate of soda and white wine vinegar.
4. Once everything is mixed in spoon the mixture into the cupcake cases and bake for 20-25 mins or until well risen. in the preheated oven.
5. Once the cakes are out of the oven and cooling you can start to make the cream cheese frosting. Start by beating the butter and icing sugar together. Making sure that you add a little bit of the icing sugar at a time so that it doesn't go everywhere. Once they are beaten add in the creme cheese and set aside whilst the cakes cool.
6. Once the cakes have cooled put the cream cheese icing into a piping bag with a rose shaped nozzle and start to pipe around the edge of the cakes and into the middle. Do this to every cake and then get red coloured sprinkles and sprinkle over the top of every cake.
I hope you enjoyed this recipe. I love red velvet cakes and I hope you like this recipe too.
Xx.
Twitter: https://twitter.com/bakingbuddies_
.
Here is another recipe for you guys. Sorry I haven't been posting lately I have been quite busy but more posts will be coming soon .
Ingredients:
60g of unsalted butter
150g of caster sugar
1 egg
10g of cocoa powder
20ml of red food colouring
1/2 tsp of vanilla extract
120ml of buttermilk
150g of plain flour
1/2 tsp of salt
1/2 tsp of bicarbonate of soda
1/2 tsp of white wine vinegar
red coloured sprinkles
Cream Cheese Frosting:
300g of icing sugar
50g of butter, at room temperature
125g of cream cheese
Method:
1.Preheat the oven to 170C and line some cupcake tins with cases. Beat the butter and the sugar and the butter togther until creamy and then mix in the egg.
2. Beat in the cocoa powder to give it a chocolatey flavour. Then add in the red food colouring to give the mix its distinctive red colouring.
3. Once the mixture is beaten well add in the vanilla extract and the buttermilk. Then add the flour bit by bit so it mixes in consistently. Then add the salt, bicarbonate of soda and white wine vinegar.
4. Once everything is mixed in spoon the mixture into the cupcake cases and bake for 20-25 mins or until well risen. in the preheated oven.
5. Once the cakes are out of the oven and cooling you can start to make the cream cheese frosting. Start by beating the butter and icing sugar together. Making sure that you add a little bit of the icing sugar at a time so that it doesn't go everywhere. Once they are beaten add in the creme cheese and set aside whilst the cakes cool.
6. Once the cakes have cooled put the cream cheese icing into a piping bag with a rose shaped nozzle and start to pipe around the edge of the cakes and into the middle. Do this to every cake and then get red coloured sprinkles and sprinkle over the top of every cake.
I hope you enjoyed this recipe. I love red velvet cakes and I hope you like this recipe too.
Xx.
Instagram: http://instagram.com/bakingbuddiesblog/
Email: bakingbuddiesblog@gmail.com
Twitter: https://twitter.com/bakingbuddies_
.
Monday, 13 April 2015
Three Fruit-Infused Waters- Tasty but Detoxing
Hey guys,
Here is a slightly different recipe. This is for three different fruit infused waters that help with detoxing.
1. Orange, lemon and ginger
Orange helps with blood circulation.
Lemons help with digestion and can help to freshen breathe.
Ginger is amazing for helping to boost the immune system.
2. Strawberry and lime
Strawberries are full of anti-oxidants but they can have a bit of sugar.
Lime is really good to help with anti-aging but also has reparing properties for the skin, hair and nails.
3. Pineapple and mint
Pineapple helps with muscle pains.
Mint helps to support the digestive system.
With each recipe you fill about a quarter of your glass/ bottle with the ingredients required and then add a couple ice cubes and fill the glass/bottle with water and put in the fridge to infuse. You can have this whenever you want but give it a bit of time to infuse.
Hope you enjoyed this recipe. It is slightly different to the usual but please comment with any recipes that you would like to see as we are always open to suggestions.
Thank you
Friday, 3 April 2015
Happy April!
Hey guys,
Hope you all have a great Easter Holiday. We will be away some of this coming week so there won't be too many blogs up as there isn't much internet there and I will be enjoying the sun. I hope you have a good Easter where ever you are and are good rest of April. Thank you for all your views and counting
Xx.
Hope you all have a great Easter Holiday. We will be away some of this coming week so there won't be too many blogs up as there isn't much internet there and I will be enjoying the sun. I hope you have a good Easter where ever you are and are good rest of April. Thank you for all your views and counting
Xx.
Easter Egg Nests
Hey guys,
Here is a cute recipe for Easter Time.
Ingredients:
200g of milk chocolate
85g of shredded wheat
2x100g of Mini Eggs
Method:
1. Melt the chocolate over a bowl of simmering water, making sure that the bowl doesn't touch the water. Pour the chocolate over the shredded wheat and stir and slightly crush up the shredded wheat.
2. Spoon the chocolate wheat in to some cupcake/muffin cases. Make a little well in the middle of the cupcake case so that it looks like a nest.
3. Place 3 mini eggs in each cupcake case and pop in the fridge to set. Leave in the fridge for 1 or 2 hrs.
Then they are ready to eat
Here is a cute recipe for Easter Time.
Ingredients:
200g of milk chocolate
85g of shredded wheat
2x100g of Mini Eggs
Method:
1. Melt the chocolate over a bowl of simmering water, making sure that the bowl doesn't touch the water. Pour the chocolate over the shredded wheat and stir and slightly crush up the shredded wheat.
2. Spoon the chocolate wheat in to some cupcake/muffin cases. Make a little well in the middle of the cupcake case so that it looks like a nest.
3. Place 3 mini eggs in each cupcake case and pop in the fridge to set. Leave in the fridge for 1 or 2 hrs.
Then they are ready to eat
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