tag:blogger.com,1999:blog-70350397411328789022024-02-19T21:49:52.210-08:00CarlyCoos CakesCarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-7035039741132878902.post-74506903083069312682011-03-16T13:33:00.000-07:002011-03-16T13:36:20.065-07:00<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Ice Cream <span style="color: black;">Cone Cupcakes</span></span></span></span><br />
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<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">110g unsalted butter, room temperature</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">110g caster sugar</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">3 eggs</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">110g self raising flour</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp baking powder</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">12 flat based ice cream cones</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">chocolate flakes</span></span></span></span></span><br />
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<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">For the frosting:</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">225g unsalted butter, room temperature</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">450g icing sugar</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">2 tsp vanilla extract</span></span></span></span></span><br />
<br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 180'c/Gas Mark 4 and wrap a 12 hole muffin tin in foil. Put a hole in each muffin hole and place an ice cream cone in each one (this will stop them falling over in the oven.)</span></span></span></span></span><br />
<br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Cream the butter and sugar together until pale and fluffy, beat in the eggs one at a time, until well incorporated. Sift the flour and baking powder and add this a third at a time, folding well inbetween, then add the vanilla extract.</span></span></span></span></span><br />
<br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Spoon the mixture into the cones,filling to just below the top of the cone and place in the oven for about 20 minutes so they are springy to the touch and a skewer inserted in the middle comes out clean. Place on a wire rack and leave to cool.</span></span></span></span></span><br />
<br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">To make the frosting beat the butter so it is pale and creamy then add the icing sugar and vanilla.</span></span></span></span></span><br />
<br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Using a piping bag and a Wilton 1M tip pipe the icing onto the cake, add a chocolate flake (you may need to cut them down) and decorate with sprinkles/raspberry sauce etc.</span></span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AL9MQ5JuQyeS3w6tY2lciFsNyTSpwYQyUsx0EUCVxA-nwZeWTGdHBNpFulGyale7Gg1u6wvbn7pfGlZdVs_J2TTahbCGIPulRqrCRSf5FFcIzUjPtuICumxNYJQ-gz_QiN__4hv_AU0/s1600/IMAG0522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AL9MQ5JuQyeS3w6tY2lciFsNyTSpwYQyUsx0EUCVxA-nwZeWTGdHBNpFulGyale7Gg1u6wvbn7pfGlZdVs_J2TTahbCGIPulRqrCRSf5FFcIzUjPtuICumxNYJQ-gz_QiN__4hv_AU0/s320/IMAG0522.jpg" width="191" /></a></div><span style="color: white;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com4tag:blogger.com,1999:blog-7035039741132878902.post-75559507328994631782011-03-15T09:12:00.000-07:002011-03-16T13:36:20.066-07:00<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Valentines Day <span style="color: black;">Cupcakes</span></span></span></span><br />
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<span style="font-size: small;"><span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">For the vanilla cupcakes:</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">190g plain flour</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">1 tsp baking powder</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">60g butter, softened</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">100g caster sugar</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">2 eggs</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">1 tsp vanilla extract</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">90ml milk</span></span></span></span><br />
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<br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">For the frosting:</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">90g butter, softened</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">175g icing sugar</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">1 tbsp milk</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">3 drops vanilla extract</span></span></span></span><br />
<br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">Preheat the oven to 180'c/Gas Mark 4 and line a 6 hole muffin pan with cupcake liners. </span></span></span></span><br />
<br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">Sift together the flour and baking powder then in a seperate bowl mix the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition, then beat in the vanilla. Using a large metal spoon fold in the flour mixture then the milk.</span></span></span></span><br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><br />
Fill each baking cup with the batter and bake in the oven for about 25 minutes until golden brown and firm to the touch. Leave the cupcakes in the tins for 10 minutes then transfer to a wire rack to cool completely.</span></span></span></span><br />
<br />
<span style="color: red;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">For the frosting beat the butter until light and fluffy, then stir in the icing sugar and beat until smooth, adding the milk and vanilla extract.</span></span></span></span></span> <span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"> </span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><br />
</span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">I made my own decorations by rolling coloured icing and cutting out the love hearts and letters with cutters, then leaving to dry out.</span></span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_d6DWZ0N3lElQTr_hkJ2KGdZNnV687tNLXNhLkbnX461QTvml_CN5_k7SsJN2OYHwP_ygCMvfc8ynh1NkrtZMRsoPPWD6X27XyB5GhjZH1zEqN-zu_78oVawJkHzSHOpK1vx1gAsrkY/s1600/IMAG0332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_d6DWZ0N3lElQTr_hkJ2KGdZNnV687tNLXNhLkbnX461QTvml_CN5_k7SsJN2OYHwP_ygCMvfc8ynh1NkrtZMRsoPPWD6X27XyB5GhjZH1zEqN-zu_78oVawJkHzSHOpK1vx1gAsrkY/s320/IMAG0332.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEher-snShenZU-hxGePwPIjdphKiEfVPUKRw9Uvl5CsIMPRsrB8nUDHgdUPz1UBXJ6zfsm6BSQLMu8U3wWHlOA_nSZKAPeeOgXw5-imhly5B0ZitLzAPTLDoKN0FzXU-BjlQEUAWWtNpxg/s1600/IMAG0336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEher-snShenZU-hxGePwPIjdphKiEfVPUKRw9Uvl5CsIMPRsrB8nUDHgdUPz1UBXJ6zfsm6BSQLMu8U3wWHlOA_nSZKAPeeOgXw5-imhly5B0ZitLzAPTLDoKN0FzXU-BjlQEUAWWtNpxg/s320/IMAG0336.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginBk-0Qkc3g8S1lcIoRz3TaoCx2S1s9JcVcdL3XvAWdyDMsJFMwpdCjZFAvol2oeaBqMTDwkyIA6HC_x1v7IPK-3XPkGXkfvAnvlRCUdHl4bnshr5ZeDgFliqyipXNzoQr8f_zu4-VS8/s1600/IMAG0340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginBk-0Qkc3g8S1lcIoRz3TaoCx2S1s9JcVcdL3XvAWdyDMsJFMwpdCjZFAvol2oeaBqMTDwkyIA6HC_x1v7IPK-3XPkGXkfvAnvlRCUdHl4bnshr5ZeDgFliqyipXNzoQr8f_zu4-VS8/s320/IMAG0340.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9q01e8b27xwCQgp0Ff__Kzuvw3_3gBaC1lkxag2kp-0d0EQBa-qDEFQWxiDjBKXoxVACJ4GLjCfGZLk320DMg1oGXm02Pe3NoYJTHcHWe25gXtGdla9cZ_Oe8_4QOMYH9pmUXKl-Wo8/s1600/IMAG0341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9q01e8b27xwCQgp0Ff__Kzuvw3_3gBaC1lkxag2kp-0d0EQBa-qDEFQWxiDjBKXoxVACJ4GLjCfGZLk320DMg1oGXm02Pe3NoYJTHcHWe25gXtGdla9cZ_Oe8_4QOMYH9pmUXKl-Wo8/s320/IMAG0341.jpg" width="320" /></a></div>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-29711290325485038862011-03-15T09:06:00.000-07:002011-03-15T09:07:43.151-07:00<span style="color: #ea9999; font-family: "Trebuchet MS",sans-serif; font-size: large;">Beth's 15th <span style="color: black;">Birthday Party Cupcakes</span></span><br />
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<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">For the vanilla cupcakes:</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">190g plain flour</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">1 tsp baking powder</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">60g butter, softened</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">100g caster sugar</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">2 eggs</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">1 tsp vanilla extract</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">90ml milk</span></span></span></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">For the frosting:</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">90g butter, softened</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">175g icing sugar</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">1 tbsp milk</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">3 drops vanilla extract</span></span></span></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">Preheat the oven to 180'c/Gas Mark 4 and line a 6 hole muffin pan with cupcake liners. </span></span></span></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">Sift together the flour and baking powder then in a seperate bowl mix the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition, then beat in the vanilla. Using a large metal spoon fold in the flour mixture then the milk.</span></span></span></span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><br />
Fill each baking cup with the batter and bake in the oven for about 25 minutes until golden brown and firm to the touch. Leave the cupcakes in the tins for 10 minutes then transfer to a wire rack to cool completely.</span></span></span></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">For the frosting beat the butter until light and fluffy, then stir in the icing sugar and beat until smooth, adding the milk and vanilla extract.</span></span></span></span><span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"> </span></span></span></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="color: red; font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;">I then used gerbera plunge cutters and lustre dust to make the decorations and a flower cutter :)</span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPbblZuctJf2IcaOAqNKu5cJ-u86zvlpZLl4yGr8XwEQGQZtaltmfe9t3GIK322Kz9sMbf5GYCLPIb6IJGmHIpFEUJB7a9cVgHXQGhVXr2-afqP-YjehRJmu4OrRJOLDEOGyDDpPRwgk/s1600/IMAG0432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPbblZuctJf2IcaOAqNKu5cJ-u86zvlpZLl4yGr8XwEQGQZtaltmfe9t3GIK322Kz9sMbf5GYCLPIb6IJGmHIpFEUJB7a9cVgHXQGhVXr2-afqP-YjehRJmu4OrRJOLDEOGyDDpPRwgk/s320/IMAG0432.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbOKVTybV92qIWP3IVXXDU5FRFhXaZSzE-e50xcgggGKP43IOF6wvc_sVy4po8PluWP16IwUXHkoozfO7GnBZtCzsq__KcFnFE48se50e74kKmfhtnPcm9iiClNUozPdMZB2MPMjNL_M/s1600/IMAG0447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbOKVTybV92qIWP3IVXXDU5FRFhXaZSzE-e50xcgggGKP43IOF6wvc_sVy4po8PluWP16IwUXHkoozfO7GnBZtCzsq__KcFnFE48se50e74kKmfhtnPcm9iiClNUozPdMZB2MPMjNL_M/s320/IMAG0447.jpg" width="191" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jBEPgCbRMx8Xja9iOg8aNssm7cAl_eiwjAp2i0mSgDVL8g4QW0W6_ehf67EiY3I3TCpTuoVaejTf4H0d1FoJwRv0G8kXpUmuwOPtzL3MoEQMoUUgf8q4A9Ob-1i8IW4BoTXITgLwKs0/s1600/IMAG0448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jBEPgCbRMx8Xja9iOg8aNssm7cAl_eiwjAp2i0mSgDVL8g4QW0W6_ehf67EiY3I3TCpTuoVaejTf4H0d1FoJwRv0G8kXpUmuwOPtzL3MoEQMoUUgf8q4A9Ob-1i8IW4BoTXITgLwKs0/s320/IMAG0448.jpg" width="191" /></a></div><br />
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<span style="color: red;"><span style="font-size: medium;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: x-small;"> </span></span></span></span></span></span><span style="color: #ea9999; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"> </span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-67607423507621123602011-03-15T08:49:00.000-07:002011-03-15T08:50:47.324-07:00<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Chocolate and <span style="color: black;">Coconut Cupcakes</span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">150g firmly packed brown sugar</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">25g cocoa powder</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">75g self raising flour</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">75g plain flour</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">25g dessicated coconut</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">125g butter, melted</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">1 egg</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">80ml milk</span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">For the chocolate buttercream:</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">70g butter</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tbsp milk</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">120g icing sugar</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">2 tbsp cocoa powder, sifted</span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 160'c and line a 6 hole muffin tin with cupcake liners.</span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Sift the sugar, cocoa and flours in a large bowl, then stir in the coconut, butter, milk and egg. Divide the mixture between the cupcake liners and bake for 35 minutes. Stand in the tins for 5 minutes then put on a wire rack to cool completely.</span></span></span></span></span><br />
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<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">To make the buttercream beat the butter, milk, icing sugar and cocoa powder in a large bowl with an electric mixer until light and fluffy, then frost each cupcake.</span></span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMP-Z0X07-dP7gOOR4yd3PxwyneZDscX33ZX28LPZh-6T88ffl37eFA9qB_2FmQCZVdTg7AVL8Do1UmsHL9gIFEM9kThyphenhyphens8oH-uB9pO29qNHVWbtbC2hB1FfyAtDNLDs9h2atP0AgNzfE/s1600/IMAG0493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMP-Z0X07-dP7gOOR4yd3PxwyneZDscX33ZX28LPZh-6T88ffl37eFA9qB_2FmQCZVdTg7AVL8Do1UmsHL9gIFEM9kThyphenhyphens8oH-uB9pO29qNHVWbtbC2hB1FfyAtDNLDs9h2atP0AgNzfE/s320/IMAG0493.jpg" width="191" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAL9wURpCQKOj9nWy7EEHhX80PjqUJYGj-hahvjIubGROpMD1r5tJV2ehixixsX3hOpnWQYdLEvq_2gQ-d0EWiyzJptP7_wot1OpDVNB79SV6oj9PMYIhp1wAvCWAU0u-42e8l7NTgAM/s1600/IMAG0488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitAL9wURpCQKOj9nWy7EEHhX80PjqUJYGj-hahvjIubGROpMD1r5tJV2ehixixsX3hOpnWQYdLEvq_2gQ-d0EWiyzJptP7_wot1OpDVNB79SV6oj9PMYIhp1wAvCWAU0u-42e8l7NTgAM/s320/IMAG0488.jpg" width="191" /></a></div><span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com1tag:blogger.com,1999:blog-7035039741132878902.post-74980645004695415752011-03-15T08:26:00.000-07:002011-03-15T08:27:25.181-07:00<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Cherry and <span style="color: blue;">Blueberry <span style="color: black;">Pie Style Cupcakes</span></span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">For the vanilla cupcakes:</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">190g plain flour</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">1 tsp baking powder</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">60g butter, softened</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">100g caster sugar</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">2 eggs</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">1 tsp vanilla extract</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">90ml milk</span></span></span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">For the frosting:</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">90g butter, softened</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">175g icing sugar</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">1 tbsp milk</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">3 drops vanilla extract</span></span></span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">big bag of chocolate M and M's for decoration - blue and red picked out </span></span></span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 180'c/Gas Mark 4 and line a 6 hole muffin pan with cupcake liners. </span></span></span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">Sift together the flour and baking powder then in a seperate bowl mix the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition, then beat in the vanilla. Using a large metal spoon fold in the flour mixture then the milk.</span></span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;"><br />
Fill each baking cup with the batter and bake in the oven for about 25 minutes until golden brown and firm to the touch. Leave the cupcakes in the tins for 10 minutes then transfer to a wire rack to cool completely.</span></span></span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">For the frosting beat the butter until light and fluffy, then stir in the icing sugar and beat until smooth, adding the milk and vanilla extract. I then bit by bit started adding sifted cocoa powder until I was happy with the colour.</span></span></span></span></span></span><br />
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">I then put a thin layer of buttercream on the top of each cupcake and placed the M and M's, M side down on top, leaving about a 1.5cm gap all around the edge. I then using a writing tip piping nozzle made the lattice pattern across each cake then piped a crust around the edges.</span></span></span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TjjCm7oTttjoZ1tL9z4kH1fyO8d1WXDPSENMgct-GpV0BEInixn65PXsBs7pTOHEl4IpSij9h1K_vQIeGLsPGpoqbLypApkLcyFppM7bjA02yrrUFMFdIAQa666UiOF4GXYrJxGHzvU/s1600/IMAG0513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TjjCm7oTttjoZ1tL9z4kH1fyO8d1WXDPSENMgct-GpV0BEInixn65PXsBs7pTOHEl4IpSij9h1K_vQIeGLsPGpoqbLypApkLcyFppM7bjA02yrrUFMFdIAQa666UiOF4GXYrJxGHzvU/s320/IMAG0513.jpg" width="191" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NjBWlxkjQQIqF2g8WK0sNzFZIhSiNbHMEr9rzqtYkY0GYDtT1Dib-5O6kqTX81ku-TGzUv6VPr-5SECw5VheZhhywRGG9ciIk04TG6539rPmr9-qoGyR76ApF5VXab_slHNiD7Jt6Tw/s1600/IMAG0503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NjBWlxkjQQIqF2g8WK0sNzFZIhSiNbHMEr9rzqtYkY0GYDtT1Dib-5O6kqTX81ku-TGzUv6VPr-5SECw5VheZhhywRGG9ciIk04TG6539rPmr9-qoGyR76ApF5VXab_slHNiD7Jt6Tw/s320/IMAG0503.jpg" width="191" /></a></div><span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-5990794835584521822011-03-15T08:14:00.000-07:002011-03-15T08:27:48.450-07:00<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Cookies and <span style="color: white;">Cream <span style="color: black;">Fudge Brownies</span></span></span></span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">165g butter, plus extra for greasing</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">200g dark chocolate, grated or finely chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">3 eggs</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 egg yolks </span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 tsp vanilla extract</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">165 light soft brown sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 tbsp plain flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 tbsp cocoa powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">pinch of salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">154g pack oreos, broken into quarters</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">icing sugar, for dusting</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Preheat the oven to 180'c/Gas Mark 4 and grease and line a 20cm square baking tin.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Melt the butter in a pan over a medium heat, when melted take off the heat and add the chocolate, leave to stand for a few minutes and then stir together.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
Whist the eggs, yolks and vanilla in a large bowl until light and fluffy. Add the sugar in two additions, whisking in between each. Pour it around the side of the egg mix and keep whisking until the mixture becomes stiffer. Once the egg mixture is ready pour the chocolate into it, again around the sides.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Add the flour, cocoa, salt and a third of the biscuits and stir until fully combined, then pour into the prepared tin. Scatter over the remaining biscuits and press them in slightly. Bake in the preheated oven for 25 - 30 minutes, the middle should be gooey. Leave to cool in the tin (the top will sink and crack a little.)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Pull the brownies out and cut into squares, dust with icing sugar.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm51UYpRaG39W-uyd-JZHDDe1gBSz57rnulF5OgK3JuiYJVvmRpvkyf3cTbUZ6PknA29IP_TBZGSCILKscWm4sy6IcUaWUYyPZjqyrMxmvUKXRTUw49sOu8VrdIKi1aEuVQlM_uFubng/s1600/IMAG0483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm51UYpRaG39W-uyd-JZHDDe1gBSz57rnulF5OgK3JuiYJVvmRpvkyf3cTbUZ6PknA29IP_TBZGSCILKscWm4sy6IcUaWUYyPZjqyrMxmvUKXRTUw49sOu8VrdIKi1aEuVQlM_uFubng/s320/IMAG0483.jpg" width="191" /></a></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-67439455675489789952011-03-02T16:22:00.000-08:002011-03-04T13:24:30.422-08:00<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Orange <span style="color: black;">and <span style="color: #ffe599;">Honey <span style="color: black;">Cupcakes</span></span></span></span></span><br />
<br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">225g plain flour</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">1 tsp baking powder</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">1/2 tsp ground cinnamon</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">largh pinch ground cloves</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">large pinch grated nutmeg</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">175g butter, softened</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">200g caster sugar</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">4 tbsp honey</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">grated rind of 2 oranges</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">4 eggs</span></span></span></span></span></span><br />
<br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">For the frosting:</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">200ml double cream</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">3 tsp honey</span></span></span></span></span></span><br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">2 oranges, thinly sliced</span></span></span></span></span></span><br />
<br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 190'c/Gas Mark 5 and line a 14 hole muffin tin with cupcake papers.</span></span></span></span></span></span><br />
<br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">Sift together the flour, baking powder, cinnamon, cloves and nutmeg and set aside. In another bowl add the butter and caster sugar and whisk until light and creamy. Beat in the eggs one at a time, mixing well between each addition. Then using a metal spoon fold in the flour mixture.</span></span></span></span></span></span><br />
<br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">Fill each baking cup and bake in the oven for about 25 minutes until golden brown and firm to the touch, a skewer inserted in the middle should come out clean when they are cooked. Leave to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.</span></span></span></span></span></span><br />
<br />
<span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;">To make the frosting whisk the cream until it holds its shape, then fold in the honey. Pipe swirls of the honey cream on top of each cupcake then decorate with a twisted orange slice.</span></span></span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichpCsDP7nAjdc-d_rMG9dokk8SBQkOW5ODiAD9gyUZ8x6JW1wA4LSmlOikzatn1fUhrFIixYWZp46NkhVMbbNHNndUAOmshtXYFnoIwBTb-6FkCBcPZdkjDiDXWGZAIvSRQS2zoe5fSo/s1600/IMAG0469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichpCsDP7nAjdc-d_rMG9dokk8SBQkOW5ODiAD9gyUZ8x6JW1wA4LSmlOikzatn1fUhrFIixYWZp46NkhVMbbNHNndUAOmshtXYFnoIwBTb-6FkCBcPZdkjDiDXWGZAIvSRQS2zoe5fSo/s320/IMAG0469.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBB8noW9xpTg1qvM_Vq7mxVaj_7aV2NJNNkqM69K08I9ka4nT8qGf2HKUR_6n9uw1o6YonHFJ7YOx4D8kBXUNC_LCcrZCz9moZYEqEGbmnY5eVDf6Fn9-lvc9TRJ57Yfr63hxoIRJN1A8/s1600/IMAG0471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBB8noW9xpTg1qvM_Vq7mxVaj_7aV2NJNNkqM69K08I9ka4nT8qGf2HKUR_6n9uw1o6YonHFJ7YOx4D8kBXUNC_LCcrZCz9moZYEqEGbmnY5eVDf6Fn9-lvc9TRJ57Yfr63hxoIRJN1A8/s320/IMAG0471.jpg" width="320" /></a></div><span style="color: orange; font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #ffe599;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-779674750190159882011-03-01T17:29:00.000-08:002011-03-01T17:30:44.715-08:00<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Cherry <span style="color: black;">Streusel Cake</span></span></span></span><br />
<br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">175g self raising flour</span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">100g butter, at room temperature</span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">75g caster sugar</span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">50g ground almonds</span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">2 tbsp milk</span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">1/2 tsp almond essence</span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">425g can stoned black cherries</span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">25g flaked almonds</span></span></span></span></span><br />
<br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 180'c/Gas Mark 4 and line a 20cm square baking tin with greaseproof paper.</span></span></span></span></span><br />
<br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Put the flour in a large mixing bowl, then cut the butter into pieces and add to the flour. Rub the flour and butter together to resemble crumbs, then stir in the sugar and the ground almonds. Weigh 75g of the mixture for the topping and leave to one side for later.</span></span></span></span></span><br />
<br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Add the eggs, milk and almond essence to the remainder of the mixture and mix together until smooth. Spoon the cake mixture into the lined tin and smooth over. Tip the cherries into a sieve and drain away the liquid then spoon the cherries on top of the cake mixture. Sprinkle over the reserved crumbs and then the flaked almonds.</span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Bake for 25 - 30 minutes until it is well risen and the top is a pale golden colour. Leave the cake to cool in the tin then loosen the sides and lift out. Cut into 16 squares and serve.</span></span></span></span></span><br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Q_47xy7QiSEvZh-MWSfSKZ3QvfMX9hvPVXj8gqaquYVIAQcN61k8qIV6k_59WsCCs6QNYOIgYexvpibywm7RBXEcf3RRtpklnjgzQyZwtKdNe4yDl3CWsnbqI0RM5amW50kxDSfif18/s1600/IMAG0421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Q_47xy7QiSEvZh-MWSfSKZ3QvfMX9hvPVXj8gqaquYVIAQcN61k8qIV6k_59WsCCs6QNYOIgYexvpibywm7RBXEcf3RRtpklnjgzQyZwtKdNe4yDl3CWsnbqI0RM5amW50kxDSfif18/s400/IMAG0421.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVbGTf_Xok_SPN5aZWWMhqTnWfemLzPHsh50ILZl60JTdlz33d9dAxdd4RIYSv2vE54LfPecpIu-1EWBDKnsHV-sfuE4CXMV_lz_5U_NidAPtTx2zNhy07iXQdUunajiNL4zKpDeCJuQ/s1600/IMAG0425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVbGTf_Xok_SPN5aZWWMhqTnWfemLzPHsh50ILZl60JTdlz33d9dAxdd4RIYSv2vE54LfPecpIu-1EWBDKnsHV-sfuE4CXMV_lz_5U_NidAPtTx2zNhy07iXQdUunajiNL4zKpDeCJuQ/s400/IMAG0425.jpg" width="400" /></a></div><span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<br />
<span style="color: red;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-78218356683528055682011-03-01T17:20:00.000-08:002011-03-01T17:29:32.812-08:00<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Carrot Cake <span style="color: black;">with Nuts</span></span></span></span><br />
<br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">225g plain flour</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp baking powder</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">1/2 tsp bicarbonate of soda</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">2 tsp ground mixed spice</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">150ml sunflower oil</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">4 eggs</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">175g soft light brown sugar</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">175g grated carrot</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">50g walnut pieces, roughly chopped</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">2 tbsp orange juice</span></span></span></span></span><br />
<br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">For the frosting:</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">280g soft cream cheese</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">4 tbsp icing sugar</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">shredded zest of 2 oranges (for decoration)</span></span></span></span></span><br />
<br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 180'c/Gas Mark 4 and line a 12 hole muffin tin with cupcake liners.</span></span></span></span></span><br />
<br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Sift together the flour, baking powder, bicarbonate of soda and mixed spice. Put the oil, brown sugar and eggs in a large bowl and whisk then add the flour mixture. Squeeze any liquid from the carrots then fold into the mixture with the walnuts and orange juice.</span></span></span></span></span><br />
<br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">Fill each cupcake liner with the batter and bake in the oven for about 25 minutes until well risen and firm to the touch, a skewer inserted in the middle should come out clean when the cakes are cooked. Leave in the pan to cool for 10 minutes then transfer to a wire rack to cool completely.</span></span></span></span></span><br />
<br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">For the topping put the cream cheese and icing sugar in a bowl and beat together until light and fluffy. If you find the mixture is not sweet or thick enough keep adding icing sugar until you are happy.</span></span></span></span></span><br />
<br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">When the cupcakes are cooled completely frost and decorate with orange zest, chill in the fridge until ready to serve.</span></span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5JDxAuuw_FXbxLeqdcTkeb7kmKTT6xhqLl6QVoLotCbDzThtN7xm62SscPBLBVZlpbT6vWQtQbvBwelxGhBGhaxny3iTgtsJOoMA8Pqj6r4fD-cNAZbDVuL8MsqG9NrriPQCDGtLY4I/s1600/IMAG0378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5JDxAuuw_FXbxLeqdcTkeb7kmKTT6xhqLl6QVoLotCbDzThtN7xm62SscPBLBVZlpbT6vWQtQbvBwelxGhBGhaxny3iTgtsJOoMA8Pqj6r4fD-cNAZbDVuL8MsqG9NrriPQCDGtLY4I/s320/IMAG0378.jpg" width="191" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4vauflQOo-BB7ODy_3hvxnXljE7M7WGCrFYtwlYuKf5wT9nf6a6sW7LRkf_-vKsaJs4J7Ocy7c2eIb4LSUoHbSi2CEHv9DpaZoBbgfT5prlG68_f5R37UYmgGdJpZwlQYGb4MLrtTXI/s1600/IMAG0383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4vauflQOo-BB7ODy_3hvxnXljE7M7WGCrFYtwlYuKf5wT9nf6a6sW7LRkf_-vKsaJs4J7Ocy7c2eIb4LSUoHbSi2CEHv9DpaZoBbgfT5prlG68_f5R37UYmgGdJpZwlQYGb4MLrtTXI/s320/IMAG0383.jpg" width="320" /></a></div>+<br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-16223709685872378312011-03-01T17:11:00.000-08:002011-03-04T13:24:39.751-08:00<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;">Battenburg <span style="color: #ffd966;">Cake</span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">For the almond sponge:</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">175g very soft butter</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">175g golden caster sugar</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">140g self raising flour</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">50g ground almonds</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">1/2 tsp baking powder</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">3 medium eggs</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">1/2 tsp vanilla extract</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">1/4 tsp almond extract</span></span></span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">For the pink sponge:</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">175g very soft butter</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">175g golden caster sugar</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">140g self raising flour</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">50g ground almonds</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">1/2 tsp baking powder</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">3 eggs</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">1/2 tsp vanilla extract</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">pink food colouring</span></span></span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">To assemble:</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">200g apricot jam</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">2 x 500g blocks white marzipan</span></span></span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 180'c/Gas Mark 4 and line the bases and sides of a 20cm square cake tin with baking parchment. </span></span></span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">To make the almond sponge put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl and beat with an electric whisk until the mixture comes together smoothly. Scrape into the tin ensuring you spread it into the corners and bake for 25 - 30 minutes (a skewer inserted in the middle should come out clean when it is cooked.) Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.</span></span></span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">To make the pink sponge line the tin as before and mix together all the ingredients for the pink sponge, then scrape into the tin and bake and cool as before.</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;"><br />
To assemble:</span></span></span></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">Heat the jam in a small pan until runny then sieve, barely trim two opposite edges from the almond sponge then well trim a third edge. Roughly measure the height of the sponge then from the well trimmed edge use a ruler to help you cut 4 slices the same width as the height of the sponge. Repeat with the pink sponge.</span></span></span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">Take 2 almond slices and 2 pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, the keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush all over with the apricot jam then lay a pink and almond slice side by side brushing jam inbetween to stick the sponges and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges then sandwich another pink and almond slice on top, alternating colours. Trip the marzipan to the length of the cake.</span></span></span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;">Carefully lift up the marzipan and smooth over the cake with your hands (trim if necessary.) Then assemble the second battenberg cake the same way.</span></span></span></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeg_gSMmULVSfVrM1x9JDH_mEvIWmbiGg-684WQxbYsqwsoCMBQMbxzLHvhJiMdCsSoCknX113Q3NxbFrtAz3cAwED7lJfYuZiz8V1i_vDR1b0vxueFJaZwl4h1EWHBVvDJZIKcapPx98/s1600/IMAG0371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeg_gSMmULVSfVrM1x9JDH_mEvIWmbiGg-684WQxbYsqwsoCMBQMbxzLHvhJiMdCsSoCknX113Q3NxbFrtAz3cAwED7lJfYuZiz8V1i_vDR1b0vxueFJaZwl4h1EWHBVvDJZIKcapPx98/s320/IMAG0371.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvvRvW3QRvJf4niqnC1b1oELhw1x7gre3VTlJ1owEXch8rN-n9g2iHb4lpXzystNzsWs8HPJaR70iC2ggY4OjNf_NQ1rPiJFAUN_V1YSzpMpkWjYsRyknmlLO7pmt3dXR-pmze3V8bOY/s1600/IMAG0372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvvRvW3QRvJf4niqnC1b1oELhw1x7gre3VTlJ1owEXch8rN-n9g2iHb4lpXzystNzsWs8HPJaR70iC2ggY4OjNf_NQ1rPiJFAUN_V1YSzpMpkWjYsRyknmlLO7pmt3dXR-pmze3V8bOY/s320/IMAG0372.jpg" width="320" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #ea9999;"><span style="font-size: large;"><span style="color: #ffd966;"><span style="color: black;"><span style="font-size: small;"> </span></span> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com1tag:blogger.com,1999:blog-7035039741132878902.post-83293533110480275882011-03-01T10:39:00.000-08:002011-03-01T10:41:17.486-08:00<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Churros <span style="color: black;">with <span style="color: #b45f06;">Chocolate <span style="color: black;">Dipping Sauce</span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">For the churros:</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">50g caster sugar</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">2 tsp ground cinnamon</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">125g plain flour</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 tsp baking powder</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 tbsp olive oil</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">250ml freshly boiled water</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">approximately 500ml corn/vegetable oil (for deep-frying)</span></span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">For the chocolate sauce:</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">100g good quality dark chocolate</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">25g milk chocolate</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">1 tbsp golden syrup</span></span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">150ml double cream</span></span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">Mix the sugar and cinnamon together in a wide, shallow dish for shaking your churros in later.</span></span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">Melt all the chocolate ingredients in a saucepan gently and once the chocolate starts to melt, stir everything together and take off the heat and leave in a warm place.</span></span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">To make the churros put the flour in a bowl and stir in the baking powder, then beat in the olive oil and boiling water. Keep mixing until you have a warm, sticky dough and leave to rest for 10 minutes or as long as it takes for the oil to heat up.</span></span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">Heat the oil for frying in a small saucepan it should come about a third of the way up the pan. When you think it's hot toss in a cube of bread and if it sizzles and browns in 30 seconds, the oil is hot enough.</span></span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">When you are ready fill a piping bag with the churro dough (I used a 1M Wilton nozzle.) Squeeze short lengths about 4 - 5cm of dough into the hot oil snipping them off with a pair of scissors as you go.</span></span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">Cook about 3 or 4 at a time and once they turn a rich golden brown take them out with a slotted spoon then place into a bowl in the oven at 100'c/Gas Mark 1/4 to keep them warm. Allow them to rest for 5 - 10 minutes in the oven to set inside.</span></span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">Toss all the hot churros into the sugar and cinnamon and shake them about to get a good covering before serving.</span></span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;">Once you have finished making the churros pour the chocolate sauce into individual pots and dunk away.</span></span></span></span></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKWGkJ0mwfVERYEsprIdn90fvH1RaZa5x7ksKjGTnJNF6X9zQURmJ6_wOfQh3HoRpc_exLw-iGsHQOaDlGxjRKwInnMsDNVOZpQHXSjQPUth70S1whnMyvo5AD9I7D6YmVzHBcStDBDo/s1600/IMAG0412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKWGkJ0mwfVERYEsprIdn90fvH1RaZa5x7ksKjGTnJNF6X9zQURmJ6_wOfQh3HoRpc_exLw-iGsHQOaDlGxjRKwInnMsDNVOZpQHXSjQPUth70S1whnMyvo5AD9I7D6YmVzHBcStDBDo/s320/IMAG0412.jpg" width="191" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KYPAMeqQCt4seOPqlnQtqSP0C6tfA0Uo-81qbGP3dQk2rigwBiFyhKhn_c9FGC64h7JlzWI9gF60KpbUjNRsrdhAYRD61fHrFCdWQDrxiCmDOJSvnL_Pd5UXKIHpnaMjgUNKPu2uVjg/s1600/IMAG0414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KYPAMeqQCt4seOPqlnQtqSP0C6tfA0Uo-81qbGP3dQk2rigwBiFyhKhn_c9FGC64h7JlzWI9gF60KpbUjNRsrdhAYRD61fHrFCdWQDrxiCmDOJSvnL_Pd5UXKIHpnaMjgUNKPu2uVjg/s320/IMAG0414.jpg" width="191" /></a></div><span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="color: #b45f06;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com1tag:blogger.com,1999:blog-7035039741132878902.post-34217862885028374222011-03-01T10:29:00.000-08:002011-03-01T10:41:08.161-08:00<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Chocolate, <span style="color: #fff2cc;">Almond and <span style="color: black;">Pear Tart</span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">To make the almond pastry:</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">225g plain flour</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">a pinch of salt</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">85g ground almonds</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">170g unsalted butter</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">85g icing sugar</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">1 egg</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">2 - 3 drops vanilla extract</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">1 tbsp cocoa powder </span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">Place all the ingredients in a food processor and blitz until the dough just comes together.</span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">Roll the pastry into a ball trying to handle it as little as possible, then lay on a baking sheet and roll out to flatten a little, cover with clingfilm and place in the fridge for 30 minutes.</span></span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">Roll out and roll over a flan tin then press into the bottom and sides of the tin, then place a sheet of greaseproof paper over the top and fill with baking beans/dried beans and blind bake in a preheated 180'c/Gas Mark 4 oven for 25 minutes, then remove the beans and greaseproof paper and bake for a further 5 minutes.</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">To make the filling:</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">55g plain flour</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">85g ground almonds</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">115g golden caster sugar</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">115g butter, softened</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">4 large eggs</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">250g plain chocolate melted and cooled for 10 minutes</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">2 tbsp Amaretto liqueur (optional)</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">1/2 tsp vanilla extract</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">1 x 400g tin of pear halves</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">creme fraiche to serve (optional)</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 200'c/Gas Mark 6.</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">Place the flour, ground almonds, sugar, butter, eggs, chocolate, amaretto (if using) and vanilla extract in a food processor and blend until it has combined to form a batter. Pour the batter into the tart case and lay the pears on top pushing them down firmly as you go.</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;">Put the tart in the oven and bake for 30 minutes or until the tart looks firm on top and the pears are surrounded by a gooey chocolate. Remove from the oven and leave to cool, serve warm or cold with creme fraiche.</span></span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdd4HK6VWdLjn3W9mrrwVi-GL-paO5UXmZIvn1zgojzvsup4W5HupnAl196L9ObNHD2eeUUfixHOxJtRWy8CT_3dPMSBJLykUkT-AQ7B_-Q04VIuOwT8mdd-vZWhHIXuOajGbnI2qpvfA/s1600/IMAG0369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdd4HK6VWdLjn3W9mrrwVi-GL-paO5UXmZIvn1zgojzvsup4W5HupnAl196L9ObNHD2eeUUfixHOxJtRWy8CT_3dPMSBJLykUkT-AQ7B_-Q04VIuOwT8mdd-vZWhHIXuOajGbnI2qpvfA/s320/IMAG0369.jpg" width="191" /></a></div><span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;"><br />
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<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;"><br />
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<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #fff2cc;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com1tag:blogger.com,1999:blog-7035039741132878902.post-61992934952926286102011-03-01T10:16:00.000-08:002011-03-01T10:41:22.720-08:00<span style="color: #b45f06;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;">Reese's </span>Peanut Butter <span style="color: black;">Cupcakes</span></span></span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">170g softened butter</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">170g golden caster sugar</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3 large eggs</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">170g self raising flour</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3 tbsp cocoa powder</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 tsp baking powder</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3 - 4 tbsp milk</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 tsp vanilla extract</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6 Reese's peanut butter cups, chopped into small pieces</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3 Reese's peanut butter cups to decorate </span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">For the frosting:</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">200g smooth peanut butter</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">170g icing sugar</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">150ml full fat cream cheese</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Preheat the oven to 170'c/Gas Mark 3 and line a 12 hole muffin tin with cupcake liners. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Place the butter and sugar in a mixing bowl and beat with an electric whisk for around 5 minutes or until pale and creamy. Whisk in the eggs, one at a time until combined. The mixture may curdle a little but will be fine when you add the flour.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Sift in the flour, cocoa powder and baking powder and stir. Loosen the mixture by adding 3 tbsp milk and the vanilla extract. The mixture should fall off a spoon easily, add more milk if it is too thick. Stir in the chopped peanut butter cups.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Divide the mixture between the cupcake liners using an ice cream scoop for perfect sized cupcakes, then bake for 20 - 25 minutes, until golden and cooked through. A skewer inserted into the middle should come out clean if they are cooked.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Leave the cakes to cool for 10 minutes in the tins then transfer them to a wire rack to cool completely. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">To make the frosting beat the peanut butter with the icing sugar and cream cheese for a few minutes or until smooth and creamy. Mix for a good few minutes and then put in a piping bag and frost the cakes. I used a 1M Wilton tip and a disposable piping bag.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
Decorate with the chopped peanut butter cups.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbv0ALcpqqISfekkyfaMKAdYxkoTFIpMVRXdbfGcFe2AO4oypxg9GYw5f5kyAynxxgdhIA6lZLeaWw1ZBt0FyTcuUler8m53UH6iz2EIHlYhg9VLlg5pSYO20ZpI8MipgyGVSaoyOPww/s1600/IMAG0313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbv0ALcpqqISfekkyfaMKAdYxkoTFIpMVRXdbfGcFe2AO4oypxg9GYw5f5kyAynxxgdhIA6lZLeaWw1ZBt0FyTcuUler8m53UH6iz2EIHlYhg9VLlg5pSYO20ZpI8MipgyGVSaoyOPww/s320/IMAG0313.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFX0e0K47v0sjRIj_k6mSpf4UQiPd1krlULaASE21YE7tXW9ulEHT-XtCviqjK0UZOF9-0LppDCwmimuRezRrYDNLBuSme59kr6xGaaF9Nf_ZSRBnYZ9jsTyvyt_6hDxs6Z57ANTBePMM/s1600/IMAG0328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFX0e0K47v0sjRIj_k6mSpf4UQiPd1krlULaASE21YE7tXW9ulEHT-XtCviqjK0UZOF9-0LppDCwmimuRezRrYDNLBuSme59kr6xGaaF9Nf_ZSRBnYZ9jsTyvyt_6hDxs6Z57ANTBePMM/s320/IMAG0328.jpg" width="320" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com1tag:blogger.com,1999:blog-7035039741132878902.post-36347727777042712772011-02-28T08:47:00.000-08:002011-02-28T08:49:10.900-08:00<div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: large;"><b>Frozen <span style="color: yellow;">Banana and <span style="color: #b45f06;">Peanut Butter <span style="color: black;">Cake</span></span></span></b></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">3 small bananas</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: black;"><span style="font-size: small;">50g butter, melted</span></span></div><span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">10 digestive biscuits, crushed to crumbs </span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">142ml tub double cream</span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">140g icing sugar</span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">400g tub soft cheese</span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp vanilla extract</span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">237g crunchy peanut butter</span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Several hours before put 2 bananas in the freezer until the skins go brown, then take out to defrost. The bananas will now be really soft and mushy, peel and mash well then set aside.</span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Mix the butter and biscuits together then press into a 22cm cake tin. Whip the cream until it just holds its shape then in a seperate bowl beat the sugar, soft cheese and vanilla together until completely combined, in another bowl beat the peanut butter to loosen.</span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve leave the cake in the fridge for about 40 minutes then run a knife round the sides and remove the cake from the tin. Slice the remaining banana and use to decorate the cheesecake.</span></span></span><br />
<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0zmLO88cJCX0RLTDOu53BijIr0MW4IQYYnro6HgTQEFVCtI8oyZ8y-HdK1sgzLwylgVRttP2TYgQ1uuK_ZKOV1tMwHjSzmmtpLN9RAYJPuxqgDeLlLoQfZIv6D8NyxZyomIFmCb6PgQ/s1600/IMAG0400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0zmLO88cJCX0RLTDOu53BijIr0MW4IQYYnro6HgTQEFVCtI8oyZ8y-HdK1sgzLwylgVRttP2TYgQ1uuK_ZKOV1tMwHjSzmmtpLN9RAYJPuxqgDeLlLoQfZIv6D8NyxZyomIFmCb6PgQ/s320/IMAG0400.jpg" width="191" /></a></div><br />
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<span style="color: black;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com2tag:blogger.com,1999:blog-7035039741132878902.post-89730173318281012422011-01-09T05:16:00.000-08:002011-02-28T08:49:34.382-08:00<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Red Velvet <span style="color: black;">Cake</span></span></span></span><br />
<br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">250g plain flour</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">1/2 tsp salt</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">2 tbsp cocoa</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">115g unsalted butter, at room temperature</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">300g granulated white sugar</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">2 large eggs</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp vanilla extract</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">240ml buttermilk</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">2 tbsp red food colouring</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp white distilled vinegar</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp bicarbonate of soda</span></span></span></span></span><br />
<br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Cream Cheese Frosting:</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">227g cream cheese, room temperature</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">227g mascarpone cheese, room temperature</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp vanilla extract</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">115g icing sugar</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">360ml heavy whipping cream</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 175'c and butter two 23cm round sandwich tins and line the bottoms with baking paper, set aside.</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">In a mixing bowl sift together the flour, salt and cocoa and set aside.</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">In a bowl with an electric hand whisk beat the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs one at a time and beat well between each addition. Scrape down the sides of the bowl and add the vanilla extract and beat until combined.</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">In a measuring cup whisk the buttermilk with the red food colouring. Set the hand mixer to a slow speed and alternatively add the flour mixture and the buttermilk mixture, in three additions and mix until combined.</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">In a small cup combine the vinegar and the baking powder. Allow the mixture to fizz and then quickly fold into the cake batter.</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
Quickly divide the batter evenly between the two prepared pans and smooth the tops with a spatula or the back of a spoon. Bake in the middle of the preheated oven for 25 - 30 minutes or until a skewer inserted in the middle comes out clean. Cool the cakes in their tins on a wire rack for about 10 minutes then turn out onto the wire rack. Wrap in clingfilm and put the layers in the fridge for at least an hour to make the frosting easier.</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Cream Cheese Frosting:</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">In a bowl beat the cream cheese and mascarpone cheese with an electric hand mixer until smooth. Add the vanilla and icing sugar and beat until smooth. Gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed until you reach a consistency you like.</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Cut each cake layer in half horizontally, spread the frosting between each layer then frost the top and sides of the cake.</span></span></span></span></span><br />
<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrhrVh_SR-41Oqd91gXiT8CPE2nZHFkMSsJg6uZvoIp7NbHQ-aSyFUIA7dcCJ-K2h01suOirKahq9tT2MjB82SYKUllfmnjjPCbcm_dtlJhKkNJKYbLx_WJTkr_d31YQQedwzpiMv_rw/s1600/167570_10150356102235360_618670359_16514728_4414876_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrhrVh_SR-41Oqd91gXiT8CPE2nZHFkMSsJg6uZvoIp7NbHQ-aSyFUIA7dcCJ-K2h01suOirKahq9tT2MjB82SYKUllfmnjjPCbcm_dtlJhKkNJKYbLx_WJTkr_d31YQQedwzpiMv_rw/s320/167570_10150356102235360_618670359_16514728_4414876_n.jpg" width="320" /></a></div><span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
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<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
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<span style="color: #cc0000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com1tag:blogger.com,1999:blog-7035039741132878902.post-61920123817333133662010-12-27T11:05:00.000-08:002010-12-27T11:05:53.699-08:00<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Peanut Butter <span style="color: black;">Cups</span></span></span></span><br />
<br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">For the base:</span></span></span></span></span><br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">50g soft dark brown sugar</span></span></span></span></span><br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">200g icing sugar</span></span></span></span></span><br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">50g butter, softened</span></span></span></span></span><br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">200g smooth peanut butter</span></span></span></span></span><br />
<br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">For the topping:</span></span></span></span></span><br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">200g milk chocolate</span></span></span></span></span><br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g dark chocolate</span></span></span></span></span><br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">gold buttons/dragees/stars to decorate</span></span></span></span></span><br />
<br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Place all the base ingredients in a food processor and blend until the mixture takes on a sandy texture. Mixing with a wooden spoon works just as well you just need to get your hands in there to make sure the butter isn't in big clumps.</span></span></span></span></span><br />
<br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Spoon about a teaspoonful of the mixture into the bottom of 48 gold petit four cases and press the mixture down as best you can in the bottom of each case.</span></span></span></span></span><br />
<br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Melt the chocolate in a bowl over a pan of barely simmering water, whilst stirring. Once melted spoon teaspoonfuls of chocolate on top of each of the bases.</span></span></span></span></span><br />
<br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Decorate the tops with the gold decorations, then place in the fridge to set (minimum of 30 minutes.)</span></span></span></span></span><br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPAA3to_dQv_6ocWkHmjgiLfyrEa3QRcOUQpIwNdqfn_m82Yk7niowNPjovdJgmdFeIl8GZEVNAqv98XSdph2qjQs7imGxsRmEPJxxz7jxTJL5b7nLmtay0rnGc_upJWnvIoF5EHOjtE/s1600/26122010717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPAA3to_dQv_6ocWkHmjgiLfyrEa3QRcOUQpIwNdqfn_m82Yk7niowNPjovdJgmdFeIl8GZEVNAqv98XSdph2qjQs7imGxsRmEPJxxz7jxTJL5b7nLmtay0rnGc_upJWnvIoF5EHOjtE/s320/26122010717.jpg" width="320" /></a></div><span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com3tag:blogger.com,1999:blog-7035039741132878902.post-3214680604301392332010-12-27T11:00:00.000-08:002010-12-27T11:05:53.699-08:00<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Mince <span style="color: black;">Pies</span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">140g cold butter, diced</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">225g plain flour</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">50g ground almonds</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">50g golden caster sugar</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 orange, zest only</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">pinch of salt</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 egg yolk</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 - 2 tsp cold water</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">280g good quality mincemeat</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 egg, beaten</span></span></span></span></span><br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">icing sugar, for dusting</span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 220'c/Gas Mark 6.</span></span></span></span></span><br />
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<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Rub the butter into the flour and add the almonds, caster sugar, orange rind and salt until the mixture is a bit crumbly. Add an egg yolk and 1 - 2 tsp of water until it forms a soft dough, then put it into a plastic bag and chill in the fridge for 20 - 30 minutes.</span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Roll out the pastry to a thickness of 2 - 3mm and cut out about 18 rounds (7.5cm) with a pastry cutter.</span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Place into a lightly greased 12 hole cake tin and spoon in the mincemeat evenly. Re roll the left over pastry and cut out lids, these can either be round or a shape that fits on top.</span></span></span></span></span><br />
<br />
<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Lightly brush the pastry tops with the beaten egg and bake in the oven for 12 - 15 minutes, until golden brown.</span></span></span></span></span><br />
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<span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;">Remove from the oven and leave to cool for a few minutes before removing them from the tins and place on a wire rack. Once completely cooled dust with icing sugar.</span></span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dFhs81MJhumbNtVPm5Wa7RgxvqaDxWxhTmwks7Ix3qlqED_j5Q95G5osA7Rxd4_7hErYsFN9d0ohEB876hs2HtlHS8ScRpJ3Fkdwa7yFC2ak4Ijeztrs8eVvOcnR_D4IxK2DWCk63ts/s1600/23122010713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dFhs81MJhumbNtVPm5Wa7RgxvqaDxWxhTmwks7Ix3qlqED_j5Q95G5osA7Rxd4_7hErYsFN9d0ohEB876hs2HtlHS8ScRpJ3Fkdwa7yFC2ak4Ijeztrs8eVvOcnR_D4IxK2DWCk63ts/s320/23122010713.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXT7wWAcmk2G9xz5bALP63D-fgZfhCH97ev68EoBv2apk0Qr3EADtWIfVGhAkYLnD-xbKtffCuaJJ0pvOjLqJHZtsrCU6iAj7uN7u4T-cn0FKFb9q7-ZxSO0PZHsZU6RdHuiOKDCJhT8/s1600/26122010717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXT7wWAcmk2G9xz5bALP63D-fgZfhCH97ev68EoBv2apk0Qr3EADtWIfVGhAkYLnD-xbKtffCuaJJ0pvOjLqJHZtsrCU6iAj7uN7u4T-cn0FKFb9q7-ZxSO0PZHsZU6RdHuiOKDCJhT8/s320/26122010717.jpg" width="320" /></a></div><span style="color: #783f04;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com1tag:blogger.com,1999:blog-7035039741132878902.post-76457538907097519612010-11-13T12:36:00.000-08:002010-11-13T13:19:51.898-08:00<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #9fc5e8;">Baby Shower</span> Cupcakes with <span style="color: #cfe2f3;">Buttercream Frosting</span></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">280g self raising flour<br />
200g caster sugar<br />
1 tbsp baking powder<br />
1 tsp salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">2 eggs<br />
3/4 cup milk<br />
1/4 cup sunflower oil<br />
4 tbsp melted butter or margarine<br />
1 tsp lemon juice<br />
1/2 tsp golden syrup<br />
1 tsp vanilla extract<br />
1 cup chocolate chips (I managed to get Daim bar chips so I used those)<br />
<br />
Preheat the oven to 175'c and line a 12 hole muffin tin with liners. S</span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">ift together the flour, sugar, baking powder and salt. Make a well in the centre of the dry ingredients then add the eggs, milk, oil, melted butter, syrup and lemon juice and mix with a fork. Fold in the vanilla extract and the chocolate chips.<br />
<br />
Spoon evenly into the muffin liners (I usually get about 18 muffins out of this mix) and bake in the oven for 25 - 30 minutes.</span><br />
<br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I also made <span style="color: #ffe599;">Vanilla</span> Cupcakes</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">140g butter, softened or soft margarine<br />
140g caster sugar<br />
1 1/2 tsp vanilla extract<br />
2 large eggs, lightly beaten<br />
200g self raising flour<br />
<br />
Preheat the oven to 190'c/Gas Mark 5 and line a 12 hole muffin tin (again this mix usually makes about 18.)<br />
<br />
Place the butter and sugar into a large bowl and beat together until light and fluffy, then beat in the vanilla extract. Gradually beat in the eggs then sift in the flour and fold into the mixture. Spoon into the liners.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><br />
Bake for 12 - 15 minutes or until golden and springy to the touch. Transfer to a wire rack to cool completely, then pipe with buttercream.<br />
<br />
<span style="font-size: large;"><span style="color: #cfe2f3;">Baby Blue</span> Buttercream</span><br />
<br />
225g butter, softened<br />
1 tbsp cream or milk<br />
250g icing sugar<br />
blue food colouring<br />
<br />
Place the butter and cream in a bowl and beat together, then gradually sift in the icing sugar and beat until smooth, then add a few drops of food colouring at a time until you reach the desired colour.</span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs13I3fa329n8pVr8TcZdKdTNjxMWxKt3MCm5JutvL6PDxiGMYTBy6cmoBwtXRgdj4UzMCNL9i4YJinXZBcgBkZ3A692DFbqYxKrvr265F7MqskysDV4ZYfcMdrRMzGAOr_gs8iAhEH8E/s1600/73101_10150303823390360_618670359_15574427_1387434_n.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs13I3fa329n8pVr8TcZdKdTNjxMWxKt3MCm5JutvL6PDxiGMYTBy6cmoBwtXRgdj4UzMCNL9i4YJinXZBcgBkZ3A692DFbqYxKrvr265F7MqskysDV4ZYfcMdrRMzGAOr_gs8iAhEH8E/s320/73101_10150303823390360_618670359_15574427_1387434_n.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaXtey_AFwi19cVqwcrEciZFgEEH_L7_gpJ81Tr9plgB-y5LeYmqz7edkkCLFXK0Bwh3yKjZlE8bAXMRW8XELxW9qSwq8UdvYwueo3wfkXIV1W5nfQjxcaQnHulsLMTq2uRbXPCt0AmY/s1600/13112010662.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaXtey_AFwi19cVqwcrEciZFgEEH_L7_gpJ81Tr9plgB-y5LeYmqz7edkkCLFXK0Bwh3yKjZlE8bAXMRW8XELxW9qSwq8UdvYwueo3wfkXIV1W5nfQjxcaQnHulsLMTq2uRbXPCt0AmY/s320/13112010662.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnguVx_FqKJicIwiiUFRMrn_m7sdLavihZ7XTH4KvX-7JNmaC2PB-q-vO7R6qy-GPuuBEjxTSb6lfTvxX8BFMiviCU5D1TUdIwauVC9TrurIhP91zdqq-IpJYFJIQjVQ_8vqPp9S_Ub8/s1600/13112010663.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnguVx_FqKJicIwiiUFRMrn_m7sdLavihZ7XTH4KvX-7JNmaC2PB-q-vO7R6qy-GPuuBEjxTSb6lfTvxX8BFMiviCU5D1TUdIwauVC9TrurIhP91zdqq-IpJYFJIQjVQ_8vqPp9S_Ub8/s320/13112010663.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFUKpRnfxuF3as60A-ovOd5nFhw-tzow1EXsnmxJQabpzc1AwYiLt6m2CoQUhoww5t3RvBoDgq0loAjc1DBbE0IuSWbUQhkNrcDW0SkWOG6n0fNTQODS_c023rcLYx4ePwwcIwNODP3E/s1600/13112010665.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFUKpRnfxuF3as60A-ovOd5nFhw-tzow1EXsnmxJQabpzc1AwYiLt6m2CoQUhoww5t3RvBoDgq0loAjc1DBbE0IuSWbUQhkNrcDW0SkWOG6n0fNTQODS_c023rcLYx4ePwwcIwNODP3E/s320/13112010665.jpg" /></a>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com1tag:blogger.com,1999:blog-7035039741132878902.post-79031276943808394702010-10-05T10:46:00.000-07:002010-10-30T03:00:53.341-07:00<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Coconut <span style="color: black;">Cookies</span></span></span></span><br />
<br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g butter, softened</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g caster sugar</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 large egg</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g plain flour</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">1/4 tsp baking powder</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">pinch of salt</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g dessicated coconut</span></span></span></span></span><br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">glace cherries, for decoration (cut in half)</span></span></span></span></span><br />
<br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 180'c/Gas Mark 4 and line a baking sheet.</span></span></span></span></span><br />
<br />
<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">Using an electric whisk cream the sugar and butter together until pale and fluffy. Add the egg and mix well, then sift in the flour, baking powder and salt, then add the coconut and mix well.</span></span></span></span></span><br />
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<span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">Using your hands roll the dough into walnut size pieces and place on a baking tray then slightly flatten gently using the back of your hand. Place half a cherry on top of each biscuit and transfer to the oven for 10 - 15 minutes, then transfer to a wire rack to cool.</span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIhXns8t_xsQ-zg7yZ0hB32jRKJrvfWiX9SjjdL4TGfph1cdOXL_XvmKAhpy3zs0TaGQemjA4AW0C4Ji1FOylb-TXxKkhiRM4ZWYyaDTvmXbll07YoFEzUcwXbKUkiAznP-uNgzA9bIY/s1600/DSCF0936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIhXns8t_xsQ-zg7yZ0hB32jRKJrvfWiX9SjjdL4TGfph1cdOXL_XvmKAhpy3zs0TaGQemjA4AW0C4Ji1FOylb-TXxKkhiRM4ZWYyaDTvmXbll07YoFEzUcwXbKUkiAznP-uNgzA9bIY/s320/DSCF0936.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y-fIT0E-tBkVjK2H9PIr5TyQMksPO2cLYR1UKaw0Nhf81r-ESOj4IssaRavCLm_GYlL_pi4FrwbJ-N8Tr2rk7gAnGa-I2zgrAt9dgvpodfYn7TbIjWCxqiJzGx0UGVSqw2VbWTI_QoY/s1600/DSCF0937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y-fIT0E-tBkVjK2H9PIr5TyQMksPO2cLYR1UKaw0Nhf81r-ESOj4IssaRavCLm_GYlL_pi4FrwbJ-N8Tr2rk7gAnGa-I2zgrAt9dgvpodfYn7TbIjWCxqiJzGx0UGVSqw2VbWTI_QoY/s320/DSCF0937.JPG" width="320" /></a></div><span style="color: white;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-65758511528796667662010-10-05T10:42:00.000-07:002010-10-30T03:00:53.341-07:00<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Snicker<span style="color: black;">doodles</span></span></span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;">125g butter, softened</span><br />
<span style="font-family: Verdana,sans-serif;">110g caster sugar</span><br />
<span style="font-family: Verdana,sans-serif;">1 egg, lightly beaten</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp vanilla extract</span><br />
<span style="font-family: Verdana,sans-serif;">250g plain flour</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp freshly grated nutmeg</span><br />
<span style="font-family: Verdana,sans-serif;">3/4 tsp baking powder</span><br />
<span style="font-family: Verdana,sans-serif;">pinch of salt</span><br />
<span style="font-family: Verdana,sans-serif;">1 tbsp ground cinnamon</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Preheat the oven to 180'c/Gas Mark 4. Using an electric whisk cream the butter until soft, add 110g caster sugar and beat until the mixture is light and fluffy. Beat in the egg and vanilla extract until combined.</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Sift in the flour, nutmeg, baking powder and salt then gently mix together to form a dough.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Mix together the tbsp of caster sugar and cinnamon in a seperate bowl. Using your hands roll the dough into walnut sized balls (it should make about 25) then roll in the cinnamon mix and place on a lined baking tray (you will need to do 2 batches.) Space them out by about 3cm and flatten them down with the palm of your hand.</span><br />
<span style="font-family: Verdana,sans-serif;"><br />
Bake in the oven for about 15 minutes or until they feel firm around the edges. Allow to stand for 2 minutes on the baking tray then transfer to a wire rack to cool.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiephlwfDbaj_gd55l73AkOdOeBjTYt56vw5iSlfZgSrVtmlBL_6UMFVwJ40M-LWOPN706ELIX_KC337yHpfEkROxTXwzBhHNc_AfFg0h3QL4zHqOLTC2Br5Wkvf7RLvQGhvW3zK7Sz1Nc/s1600/DSCF0934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiephlwfDbaj_gd55l73AkOdOeBjTYt56vw5iSlfZgSrVtmlBL_6UMFVwJ40M-LWOPN706ELIX_KC337yHpfEkROxTXwzBhHNc_AfFg0h3QL4zHqOLTC2Br5Wkvf7RLvQGhvW3zK7Sz1Nc/s320/DSCF0934.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgmFmmBgE58IQvJliLvacBaUhv5DdoQPuvD1mThZxWcfbcZ_NZBroWfaNA9BuUK9Ygv-hvC9mvHwoMjmAIHmNpB186Lf18HW6mpKTCwv-7Z8Fb7saxAaHRpSS4TUHTRC-DlIvS8ZPtGI/s1600/DSCF0935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgmFmmBgE58IQvJliLvacBaUhv5DdoQPuvD1mThZxWcfbcZ_NZBroWfaNA9BuUK9Ygv-hvC9mvHwoMjmAIHmNpB186Lf18HW6mpKTCwv-7Z8Fb7saxAaHRpSS4TUHTRC-DlIvS8ZPtGI/s320/DSCF0935.JPG" width="320" /></a></div><span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="color: #bf9000;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com2tag:blogger.com,1999:blog-7035039741132878902.post-40403388750027194982010-10-03T13:37:00.000-07:002010-10-30T03:00:53.342-07:00<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Carrot Cake <span style="color: black;">Muffins</span></span></span></span><br />
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<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">175g brown muscovado sugar</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g wholemeal self raising flour</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g self raising flour</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp bicarbonate of soda</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">2 tsp mixed spice</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">zest 1 orange</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">2 eggs</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">150ml sunflower oil</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">200g carrots, grated</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">orange sprinkles, to decorate</span></span></span></span></span><br />
<br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"><b>For the icing:</b> </span> </span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g butter, softened</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">300g soft cheese</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g icing sugar, sifted</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp vanilla extract</span></span></span></span></span><br />
<br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">Pre heat the oven to 180'c/Gas Mark 4 and line a 12 hole muffin tin with cases. In a large mixing bowl mix together the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil then stir into the dry ingredients, with the grated cafrrot. Divide the mixture between the cases and bake for 20 - 22 minutes until a skewer poked in the middle comes out clean. Cool on a wire rack.</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">To make the icing beat the butter until really soft then beat in the soft cheese, icing sugar and vanilla. Using a palette knife or cutlery knife swirl the icing on top of the cakes then sprinkle with decorations.</span></span></span></span></span><br />
<span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAAI5o0Pr2_-j57Devah3bbEcPRJlNmN2r0UMQHs2Z2_FYHqqyjozfgm21KOgWACs9j48-GD3z0THVaVT-iu4B9A_aAGTGc498aOVGFUJpyuJykWwQ2SKZvpDMz5yYJyY6ZiAA1Ct_1w/s1600/DSCF0919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglAAI5o0Pr2_-j57Devah3bbEcPRJlNmN2r0UMQHs2Z2_FYHqqyjozfgm21KOgWACs9j48-GD3z0THVaVT-iu4B9A_aAGTGc498aOVGFUJpyuJykWwQ2SKZvpDMz5yYJyY6ZiAA1Ct_1w/s320/DSCF0919.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5lydrkPwf7AI3kyLjGrRalSDrYpItkUXLHaRXgeU0K6q4uQB0OQikHZ_2Z7D9c2RjBH8DEg8vLcUiSf4oaJn4DKXy2VP-Mwd78aGKoIAezRHx56hyphenhyphenlKP4eL9dUL8ZfM-WQTGVF_8qNU/s1600/DSCF0926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5lydrkPwf7AI3kyLjGrRalSDrYpItkUXLHaRXgeU0K6q4uQB0OQikHZ_2Z7D9c2RjBH8DEg8vLcUiSf4oaJn4DKXy2VP-Mwd78aGKoIAezRHx56hyphenhyphenlKP4eL9dUL8ZfM-WQTGVF_8qNU/s320/DSCF0926.JPG" width="320" /></a></div><span style="color: orange;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-4525313693163779562010-10-01T14:59:00.000-07:002010-10-01T15:00:19.238-07:00<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Pineapple <span style="color: black;">Upside-down Cake</span></span></span></span><br />
<br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"><b>For the topping:</b> </span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">50g softened butter</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">50g light soft brown sugar</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">7 pineapple rings in syrup, drained (reserve syrup)</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">7 glace cherries</span></span></span></span></span><br />
<br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"><b>For the cake:</b> </span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g softened butter</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g golden caster sugar</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g self raising flour</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp baking powder</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp vanilla extract</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">2 eggs</span></span></span></span></span><br />
<br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 180'c/Gas Mark 4. For the topping beat together the butter and sugar until creamy, spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange pineapple rings in the bottom of the cake tin and place a glace cherry in the middle of each one.</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"> Place all the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and using an electric whisk beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 minutes, leave to stand for 5 minutes then turn out onto a plate.</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27-358Oz4ytTZSfWxUFzeVU5WsnANusy8GJ6cpt2shi56OK5yLzviyK_-5KZdNojbPrQWfgIFY07Ms_4wOjiNEgFGX_PG4uUfZNtUU1A3Z2Jh_V6PquOpBG4EnBBYHhia5nj-lXDvwGI/s1600/DSCF0904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27-358Oz4ytTZSfWxUFzeVU5WsnANusy8GJ6cpt2shi56OK5yLzviyK_-5KZdNojbPrQWfgIFY07Ms_4wOjiNEgFGX_PG4uUfZNtUU1A3Z2Jh_V6PquOpBG4EnBBYHhia5nj-lXDvwGI/s320/DSCF0904.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKXNqCczfVsbmGuVDuc4GU1RqGUfAReqNZHSOSBM3HXFGNlUcZdh-ngnpn-UaT9WqFVVrcLF6VEG6YwibBZ5Wi7dyLdf6Q1emywMRpBfXoRIxTXmNkCVGHgF2em7onMhXNbr8-WCfL_c/s1600/DSCF0907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKXNqCczfVsbmGuVDuc4GU1RqGUfAReqNZHSOSBM3HXFGNlUcZdh-ngnpn-UaT9WqFVVrcLF6VEG6YwibBZ5Wi7dyLdf6Q1emywMRpBfXoRIxTXmNkCVGHgF2em7onMhXNbr8-WCfL_c/s320/DSCF0907.JPG" width="320" /></a></div><span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"><br />
</span></span></span></span></span><br />
<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com1tag:blogger.com,1999:blog-7035039741132878902.post-787316891771406532010-09-30T12:42:00.000-07:002010-10-01T14:59:46.202-07:00<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Raspberry <span style="color: black;">Cheesecake <span style="color: #660000;">Brownie</span></span></span></span></span><br />
<br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">For the brownies:</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">200g dark chocolate, roughly chopped</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">200g unsalted butter</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">250g icing sugar</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">3 eggs</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">110g plain flour</span></span></span></span></span></span><br />
<br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">For the cheesecake:</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">400g cream cheese</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">150g icing sugar</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">1/2 tsp vanilla extract</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">2 eggs</span></span></span></span></span></span><br />
<br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">For the cream topping:</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">300ml whipping cream</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">100g icing sugar</span></span></span></span></span></span><br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">150g raspberries, plus extra to decorate</span></span></span></span></span></span><br />
<br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">Preheat the oven to 170'c/Gas Mark 3.</span></span></span></span></span></span><br />
<br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">For the brownie melt the chocolate in a heatproof bowl over a pan of barely simmering water. Cream the butter and sugar using an electric whisk and one at a time add the eggs mixing well and scraping any unmixed ingredients from the side of the bowl after each addition. Gradually beat in the flour and mix until smooth. Pour the mixture into a 33cm x 32cm x 5cm baking tray lined with greaseproof paper, and smooth over.</span></span></span></span></span></span><br />
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<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">For the cheesecake mix the cream cheese, sugar, vanilla extract and beat until smooth and thick. Add one egg at a time scraping any unmixed ingredients from the side of the bowl after each addition be careful not to overmix. Spoon on top of the brownie mixture and smooth over, bake in the preheated oven for 30 - 40 minutes or until the cheesecake is firm to the touch and light and golden around the edges.</span></span></span></span></span></span><br />
<br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">Leave to cool completely then cover and refrigerate for 2 hours, or overnight if possible.</span></span></span></span></span></span><br />
<br />
<span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;">For the cream topping beat the cream, sugar and raspberries until firm but not stiff. Turn the brownie out onto a board and turn the cheesecake side up. Spread the topping over evenly and decorate with fresh raspberries.</span></span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14nKiURjlrqN2fQnbU_W9HnQAvla1SX0MnhKzNyIIVE09AcA5AjqyzY89AN7_LXmiymwlCUpsluEtWQv39cbmzMaxRvONP4jtiyF1hcCNv4NBwa9YW9KEgxS62lO9-cGfcwIiJXuD7D4/s1600/62573_152266034814171_100000923270444_273285_66220_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14nKiURjlrqN2fQnbU_W9HnQAvla1SX0MnhKzNyIIVE09AcA5AjqyzY89AN7_LXmiymwlCUpsluEtWQv39cbmzMaxRvONP4jtiyF1hcCNv4NBwa9YW9KEgxS62lO9-cGfcwIiJXuD7D4/s320/62573_152266034814171_100000923270444_273285_66220_n.jpg" width="213" /></a></div><span style="color: #ea9999;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="color: #660000;"><span style="color: black; font-size: small;"> </span> </span></span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-25723171185148319402010-09-30T03:56:00.000-07:002010-09-30T03:57:32.783-07:00<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">Raspberry <span style="color: black;">and </span><span style="color: #fff2cc;">Almond </span><span style="color: black;">Traybake</span></span><br />
<br />
<span style="font-family: Verdana;">250g self raising flour</span><br />
<span style="font-family: Verdana;">50g ground almonds</span><br />
<span style="font-family: Verdana;">200g butter, diced</span><br />
<span style="font-family: Verdana;">280g golden granulated sugar</span><br />
<span style="font-family: Verdana;">50g dessicated coconut</span><br />
<span style="font-family: Verdana;">2 medium eggs</span><br />
<span style="font-family: Verdana;">350 - 450g fresh or frozen raspberries</span><br />
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<span style="font-family: Verdana;">Preheat the oven to 180'c/Gas Mark 4, and butter and line an oblong cake tin. Tip the flour, ground almonds, butter and sugar into a food processor and mix until the butter is evenly distributed - or rub together by hand. Remove 85g of the mix and stir in the coconut, then set aside. Add the eggs to the remaining mixture in the food processor and mix quickly (or mix with a wooden spoon) it doesn't need to be very smooth.</span><br />
<br />
<span style="font-family: Verdana;">Spread this mixture over the base of the tin then scatter half the raspberries over the top. Sprinkle the coconut mixture over the top and bake for 45 minutes. Dot the remaining raspberries over the surface and cook for a further 15 minutes until firm to the touch. Cool in the tin and cut into slices.</span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com0tag:blogger.com,1999:blog-7035039741132878902.post-12617314725707835302010-09-27T12:30:00.000-07:002010-09-27T13:10:22.691-07:00<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Anzac <span style="color: black;">Biscuits</span></span></span></span><br />
<br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">85g porridge oats</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">85g dessicated coconut</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g plain flour</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g caster sugar</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">100g butter</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tbsp golden syrup</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">1 tsp bicarbonate of soda</span></span></span></span></span><br />
<br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">Preheat the oven to 180'c/Gas Mark 4 and line a baking tray with greaseproof paper.</span></span></span></span></span><br />
<br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">Put the oats, coconut, flour and sugar in a bowl and mix. Melt the butter in a small pan then stir in the golden syrup. Add 2 tbsp boiling water to the bicarbonate of soda then stir into the golden syrup and butter mixture.</span></span></span></span></span><br />
<br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">Make a well in the middle of the dry ingredients and pour in the butter mixture. Stir gently to incorporate the dry ingredients.</span></span></span></span></span><br />
<br />
<span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;">Put tablespoonfuls of the mixture onto the baking sheet with room for expanding. Bake in batches for 8 - 10 minutes until golden then transfer to a wire rack to cool. </span></span></span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWeQBhEduPLrt46So0SwbmnXsFSXF485FkdfuOAsMciXvUiPXcu9WeXeQgwrSnZvtWBvVPbBGfe4ii6ofuk5QyUoCPpamsv5rWHF_JI_xJC0Ztk8urF7XfhG0FyC66U2vvlURKbwWq9Y/s1600/DSCF0858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdWeQBhEduPLrt46So0SwbmnXsFSXF485FkdfuOAsMciXvUiPXcu9WeXeQgwrSnZvtWBvVPbBGfe4ii6ofuk5QyUoCPpamsv5rWHF_JI_xJC0Ztk8urF7XfhG0FyC66U2vvlURKbwWq9Y/s320/DSCF0858.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlhRLX6ao4mybQq5IBHf66xhdGu4q6xOZoh9kFYdf3LLUeWGccITkSjaQuihPUHMMjaksZNTw4xqB_2ZPqmUEM83nW5ltKgUti_4gqoPpfNRFNtaqLxvzIUq9ga6Ns8XphyphenhyphendLJ474V-0/s1600/DSCF0860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlhRLX6ao4mybQq5IBHf66xhdGu4q6xOZoh9kFYdf3LLUeWGccITkSjaQuihPUHMMjaksZNTw4xqB_2ZPqmUEM83nW5ltKgUti_4gqoPpfNRFNtaqLxvzIUq9ga6Ns8XphyphenhyphendLJ474V-0/s320/DSCF0860.JPG" width="320" /></a></div><span style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: black;"><span style="font-size: small;"> </span> </span></span></span></span>CarlyCoohttp://www.blogger.com/profile/08907866266561113185noreply@blogger.com3