Christmas Cupcakes

It’s not often I get asked to make cupcakes, but when I do, I have a bit of fun.

Here we have 6 cupcakes, 3 different flavours, Lemon, Chocolate and Vanilla @ £1.80 each.
Snow covered cupcakes, 100% coconut, made with coconut oil, coconut cream and topped with coconut @ 6 for £6.
Advertisements

Christmas Yule Log

FOR THE SPONGE​

4 Egg whites
60g Caster sugar
4 Egg yolks
60g Plain flour
2tbsp cocoa powder
15g Unsalted butter, melted
Preheat the oven to 180˚C. In a mixing machine on full speed, whip the egg whites gradually adding the sugar until they reach soft peaks. Reduce the speed to medium and whisk in the egg yolks.
Remove the bowl from the machine and sieve in half the flour and with a spatula gently into the whipped egg whites. Repeat for the remaining flour trying to keep as much air as possible in the mixture. Pour in the melted butter and mix. Line your pastry tray with silicone paper, place a little of the mixture under each corner of the paper to secure it to the tray and pour in the mixture. Using a small palette knife, spread to 1cm thickness. Cook in the pre-heated oven for 10 minutes, until a light golden colour is reached and it springs back to the touch.
FOR THE FILLING
60g chocolate (70%)
100g unsalted butter (softened)
180g icing sugar (sifted)
2+ tbsp brandy
Melt the chocolate over a Bain Marie. Leave to cool while you do the rest (it should be cool but not cold when you add it to the buttercream). Beat the butter until very pale and fluffy. Add the icing sugar in 2 stages beating for a good while between each addition. Then add the brandy and beat really well for another few minutes. Finally add the chocolate and beat well until thoroughly combined.
GANACHE TOPPING
200g of dark chocolate
200ml of double cream
75g of light muscovado sugar
Chop your chocolate with a knife.
Transfer the chopped chocolate to a heatproof bowl. Place the sugar and cream in a saucepan and stir over a gentle heat until the sugar has melted. Increase the heat and bring to the boil before taking off the heat and leaving to stand for 1 minute
Pour the hot cream over the chopped chocolate and mix with a rubber spatula until smooth, thick and glossy. Leave to cool slightly before spreading it all over the roulade
To make it look more like a log, scratch the surface of the ganache with a knife or fork for a bark-y effect. Pop it back in the fridge to set

Garlic Chicken & Mushroom Noodles

It’s amazing how simple this recipe is and how when you think about it, the recipe may make you giggle when you see what our main ingredient is. It only came about because I couldn’t be bothered to cook one lunch time. but we absolutely love this lunch.

1tbsp sunflower Oil
2 Cloves of garlic
2 Breast of Chicken
250g Mushrooms
8 Spring Onions
Glug of Soy Sauce
Seasoning.
First of all, boil the kettle, fill a large pan with the water. Bring to the boil and thrown in the 4 packs of noodles, keep the powder sachets back.
Meanwhile, crush the garlic, slice the chicken and throw it in to a wok with your hot oil. Then slice the the mushroom and spring onions and throw them in with the chicken. Add a glug of soy sauce & cook through.
Drain the noodle, and throw in the wok with the rest, add the powder sachets with some more soy. Mix together and serve.

 

 

Nutella Cookies

These cookies are so simple, put together in 5mins and baked in 10mins. Apart from the ingredients all I needed was a bowl and a spoon. I made 12 cookies from this batch.

Ingredients

  • 70g plain flour
  • 1 large egg
  • 275g Nutella®
  • 30g chocolate chips and 30g chopped hazelnuts (optional)

Method

  1. Preheat oven to 180 C / Gas 4. Grease a baking tray or line with baking parchment.
  2. Combine flour, egg and Nutella® in a large bowl and mix together with a spoon until no flour lumps remain. Fold in chocolate chips.
  3. Roll the cookie dough into balls, about 3cm in diameter, I weighed mine into 12 equal balls. Place on the prepared tray, about 5cm apart. Press down on the balls to create thick discs.
  4. Bake cookies for about 10 minutes. They should be slightly still soft in the middle. Let them cool on a wire rack until set. They soon harden up.

Christmas Cake

A really simple recipe to follow, my go to recipe. This is for a 20cm cake, I line the base of the tin with baking paper, I double line the inside of the cake, then I wrap grease proof around the outside with string, why I don’t know, it’s what my grandma used to do.

Put all the ingredients from POT 1 into a large pan, bring the whole lot to the boil then simmer for 5 mins. Leave to cool down, 1/2 hr approx.

Meanwhile heat your oven to 150c and put POT 2 together in a bowl leaving out the eggs and vanilla.

Once POT 1 has cooled add the contents of POT 2 and stir well together, not forgetting to make a wish. Once it all mixed together, add you eggs and vanilla and mix well.

Finally, pour all the contents into your cake tin and put in the oven for 2hrs. Before bringing the cake, check your cake is cooked through with a skewer. Once out, I pour 2 tbsp brandy over the cake.

I  leave the cake to cool for an hour  before putting it on a cooling rack to cool thoroughly.

Ingredients pot 1

1 zest and juice 1 orange
1 zest and juice 1 lemon
200g raisins
200g Sultanas
200g Currants
200g Dates
200g Cherries
150ml brandy, Sherry, whisky or rum, plus extra for feeding
250g pack butter, softened
200g light soft brown sugar
 
Ingredients pot 2
175g plain flour
100g ground almond
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground cloves
100g flaked almond
4 large eggs
1 tsp vanilla extract

Mini Stollen Bites

100ml Milk (whole) (warm)
14g Easy bake yeast
1pinch Salt
225g Plain white flour
1 tsp Mixed spice
200g Dried mixed fruits
25g Almonds (ground)
50g Butter (unsalted)
1 Egg(s) (free range) (beaten)
250g Marzipan
50g Unrefined golden caster sugar
For the topping
25g Butter (unsalted) (melted)
50g Icing sugar

Shortbread

Oh so simple to make…….

INGREDIENTS
175g plain flour
75g caster sugar
175g block butter, at room temperature
75g fine semolina
a little extra caster sugar
METHOD
Place all the ingredients in a mixing bowl and rub together until crumbly.
Bring together to a dough, using your hands. Now transfer the dough to the prepared tin (20cm)and press it out evenly, smoothing it out with the back of a tablespoon. Then prick it all over with a fork and, using the prongs of the fork, press quite firmly round the edges to make a patterned border.
Bake the shortbread near the centre of the oven, 150c for 1 to 1¼ hours until it is pale gold. Then allow the shortbread to cool in the tin for 10 minutes before cutting it into 8 wedges. Remove them to a wire rack to get completely cold, then sprinkle with sugar before storing in an airtight tin.
Mine didn’t make it to the tin but it did get a sprinkling of sugar!!!!!

Mince Pies

Pastry Ingredients
250 g plain flour , plus extra for dusting
50 g icing sugar
125 g good-quality unsalted cold butter , cut into small cubes
1 large free-range egg , beaten
a splash of milk
For the Pies
200 g good-quality mincemeat
1 large free-range or organic egg
1 tablespoon semi-skimmed milk
icing sugar , for dusting
I put together my pastry in a food processor. Weigh your flour, icing sugar and and butter and mix together in the processor. Then add a large egg, bring together again. Add a dash of milk to bring to a consistency you are happy with.
Chill in clingfilm for 30mins.
Preheat the oven to 180ºc and grease a shallow cupcake tray lightly with butter. Dust a clean surface and rolling pin with flour, then roll half the pastry out to the thickness of a pound coin. Carefully cut out 12 circles with a pastry cutter, then lay them in the hollows of the tray, I use a muffin tin, and place in the fridge to chill for 30 minutes.
Roll out the remaining pastry to the same thickness. Using a smaller cutter than before, cut out another 12 circles – these will be the lids for your pies.
Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, I use Tesco Finest, then smooth the filling out to the edges.
Beat the egg and milk together, then brush over the top edges of the pastry. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Then brush once more with the egg wash. Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving, then dig in.