Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Sunday, 2 November 2014

Halloween Fun Pack From Flora Butter : Review...

Big thanks to Flora for sending us a Halloween fun pack to keep the children entertained this week. 

We have had a great time, dressing up, making cakes, playing games and getting ready for Halloween. 

My daughter was only saying the other day 'mum I need a new Halloween costume' and this witches costume was the first thing she pulled out of the box.

The first cakes we made were these yummy Banana cupcakes.

So yummy, I've added the link to the recipe so you can try them too...

I let my son make these as he was looking forward to making some cakes...

They tasted amazing!!

We can't wait to make these again..

On Friday we had lots of fun carving our Pumpkins.

This was my favourite cake we made. 

A Halloween cake that looks like a graveyard. 

The first cake I made I burnt.

So I made another one and we shared it after Halloween. 

No worries as it was worth weighting for.

Here is the recipe for Halloween Cake...

Jelly worms were a little harder to master...

Maybe next time they will turn out perfect!?!

My daughter loved the colour me in pumpkin...

For lots more cool ideas I have shared a link to the fun pack so you can download them all --- the fun pack here...

About this post~

We were kindly sent a Halloween fun pack to share all our half term fun. We were not paid for this post and all thoughts are my own honest opinion. This post will be entered into a Flora bloggers competition too.

Saturday, 1 November 2014

Banana Cup Cakes from Flora...

This week we have been super busy crafting, cooking and having fun over the school holidays. Thanks to Flora for sending us a love parcel full of goodies. My son has been enjoying making a cake or 2. First up we made some Banana cup cakes from an Flora activity guides we received.

These banana cupcakes tasted so yummy and was really easy to make.

  • 115 g (4 oz) Flora Buttery
  • 115 g (4 oz) caster sugar
  • 2 eggs , Medium
  • 115 g (4 oz) self-raising flour
  • 1 ripe banana , mashed
  • 55 g (2 oz) Flora Buttery
  • 225 g icing sugar sieved
  • 1/2 tsp vanilla essence
  • Banana chips or popping candy to decorate
  1. Preheat oven to 180°C, 160°C fan, Gas mark 4.
  2. Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. 
  3. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2–3 minutes until well mixed. 
  4. Place dessertspoons of the mixture in 10 paper cases or greased bun tins.
  5. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
  6. Mix icing ingredients together and then spread or pipe over the cakes. 
  7. Decorate with banana chips or popping candy.

About this post~

We kindly got sent a Flora Halloween fun pack and we used some of the products in this post. All thoughts are my own...

Sunday, 26 October 2014

Keep Calm And Bake Cake...

My kitchen is under going a makeover!!

Something old, something new, something re-cycled and something blue green..

Something brick like and something beech..

Bringing an outside feel inside... 

Eek I can not wait till it is finished!! 

Will share photos once completed!!

But for now I will Keep calm and bake eat cake...

What a few weeks to start, now the children being off school..

Be all nice for Christmas though..

Hear Strawberry Cake
Spicy Apple Cake
Peach And Passion Fruit Cake
Summer Almond Cake With Lavender Icing
Simple Cinnamon Christmas Cake

Elderflower And Lemon Drizzle Cake
Piccolo Parsnip And Orange Cake
Ginger And Lemon Cake
Triple Chocolate Orange Cake

Traditional Victoria Sponge Cake
Can not wait to bake some yummy cakes in my new kitchen now...

Monday, 31 March 2014

31/03 Creative Mondays Blog Hop And Features...

Hello and welcome to Creative Mondays blog hop...

What has got you creative this week?

Don't forget you can also tweet your links to me and I will RT the links to my follower and favourite them. I will also re tweet link you post to Twitter that you post from linky tools too...

@clairejustineo #CreativeMondays

By linking up you are giving me permission to maybe feature your post next week..

This weeks Creative Monday feature and pinned blogs are-

Flapper Costume Refashion | DIY Dress Up Clothes
Sews N Bows
Auteur Ariel
Fudge with chocolate eggs
More Than Mummies

Monday, 3 February 2014

Millionaire's Flapjacks...

We all love millionaires shortbread and especially anything with chocolate and yummy caramel in it.

My grandma always made it for me on special occasions and she knew how much I love it. She would also make me and my granddad a batch to share to surprise us often. After my grandad died she always carried on making me some up, even in her 90's.

She made the best ever millionaires shortbread and when she passed away bless her, it was up to me to take over the baking it. However much I try I can never make it as good as hers was, my shortbread never turns out as good. I tried this recipe with a twist and replaced the shortbread for flapjack,, wow it tasted great.

Saturday, 1 February 2014

Easy Pizza Muffins

My kids love having pizza muffins every Friday at school so I decided to surprise them and make lots of yummy pizza muffins at home to share. These pizza are great for party food too...

Makes 20

  • 10 Muffin (breakfast roll ones)
  • 180g Grated cheese
  • 20 tablespoons of tomatoes paste
  • 10 slices of chorizo
  • 3 large slices of ham
  • Few chopped mushrooms
  • Spray light cooking spray
  • Pre heat oven to 180c.
  • Get a large cooking tray ready.
  • Cut the breakfast muffins in half and lay cut side upwards on the tray.
  • Place a spoon full of tomatoes paste on each muffin and spread all over the tops.
  • Sprinkle the cheese evenly over the muffins.
  • Chop the chorizo ham and mushrooms up in separate bowls.
  • Sprinkle different topping on each of the muffins and mix and match some so there is lot of variety.
  • Just ham? just mushroom? chorizo and mushroom ? or all 3?
  • A quick burst of cooking spray on top
  • Cooki for around 15-20 minutes until golden and cooked.

Monday, 30 December 2013

30/12 Creative Mondays Blog Hop And This Weeks Features...

Hello and welcome to Creative Mondays, hosted by Clairejustineoxox and Judy-H-JS Thoughtwhere you can link up all your creative post each week.

Hope you have all had a lovely Christmas/ holidays?

Don't forget you can also tweet your links to me and I will RT the links to my follower and favourite them. I will also re tweet link you post to Twitter that you post from linky tools too...

@clairejustineo #CreativeMondays

By linking up you are giving me permission to maybe feature your post next week...

Monday, 2 December 2013

Christmas Reindeer Biscuits...

Makes approx 20 biscuits

2/12 Creative Mondays Blog Hop And This Weeks Features.

Hello and welcome to Creative Mondays, hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.

Don't forget you can also tweet your links to me and I will RT the links to my follower and favourite them. I will also re tweet link you post to Twitter that you post from linky tools too...

@clairejustineo #CreativeMondays

By linking up you are giving me permission to maybe feature your post next week...

This weeks Creative Monday feature and pinned blogs are-

Distressed DonnaDown Home

Tuesday, 19 November 2013

Primula Santa’s Cheese Cakes...

Give the family something to ho ho ho! about with scrumptious bite sized Primula Santa Cheese Cakes – a decadent way of using Primula Original Cheese in your festive baking...

Preparation: 24 hours



  • 1 tube of Primula Original Cheese
  • 4 ginger biscuits
  • 3 digestive biscuits
  • 12 strawberries
  • 60g icing sugar
  • 200ml double cream
  • 50g butter
  • 3 gelatine leaves
  • 1tsp vanilla extract
  • 12 cupcake liners (5cm in diameter)


  • Melt the butter in a bowl in the microwave for 30 seconds.
  • Put the digestive and ginger biscuits in a sandwich bag and bash them with a rolling pin until they are a crumbly powder.
  • Mix the biscuit crumbs with the melted butter until it starts to join together.
  • Place a spoonful of the biscuit mixture in the base of each cupcake liner and press down firmly to the bottom using a teaspoon until each base is roughly 1cm in thickness. 
  • It is easier to pop the liners in a cupcake-baking tray, as they will keep their shape. 
  • Place in the fridge to set whilst you make the cheese mix.
  • Squeeze Primula Original Cheese into a mixing bowl and add the icing sugar and vanilla extract. 
  • Mix to a smooth consistency.
  • In a separate bowl whip up 150ml double cream until it stands in stiff peaks. 
  • Fold the cream into the cheese mixture.
  • Follow the gelatine mix as described on the packaging and stir thoroughly through the cheese.
  • Take the bases from the fridge and spoon in the cheesecake mix on top (2.5cm thick) and place inside the fridge to set overnight.
  • Take the cheesecakes out of the fridge and remove the liners. 
  • To decorate, cut the tops off 12 strawberries. 
  • Place the strawberries upside down on the top to look like a Santa hat.
  • Whip up the remaining double cream, until it stands in stiff peaks and put into a piping bag. 
  • Pipe a tiny decorative silver ball on the top of every strawberry and a ring of balls around the base.
  • This will look like the fur parts of the hat! Serve and enjoy!

About this post -

Recipe and photo credit by Primula

Primula Surprise Mince Pies...

Christmas is all about spreading joy; so why not give your loved ones a little surprise this year with real mince pies, loaded with spicy minced beef and a surprise cheesy centre.

Cooking: 18-20 minutes



  • 1 tube of Primula Original Cheese
  • 500g ready-rolled short crust pastry
  • 150g minced beef
  • 4-5 chopped sundried tomatoes
  • ½ diced onion
  • ½ pint beef stock
  • 1 crushed garlic clove
  • 2tbsps tomato puree
  • 1tsp cayenne pepper
  • 1tsp paprika
  • 1tsp corn flour
  • ½tsp sugar
  • 1tsp olive oil


  • Preheat the oven to 180oC. 
  • Roll out pastry large enough to cut out 10 discs to line the mini muffin tin moulds and 10 smaller discs for lids. 
  • Brush the tin moulds with a little oil.
  • In a frying pan, fry the mince with about ½ teaspoon of oil. 
  • Add the crushed garlic and onions and cook. 
  • When the mince is brown add sundried tomatoes, tomato puree and the stock.
  • Add the cayenne pepper, cumin, paprika and sugar and simmer for about 10 minutes so that the liquid reduces. 
  • Add the corn flour and mix thoroughly. 
  • Season to taste.
  • In the bottom of each of the pie bases spoon a layer of mince into each and squeeze a layer of Primula Original Cheese on top. 
  • Leave enough space to fit the pastry lid.
  • Brush the rim of the pie with milk and place the lid on top. 
  • Pinch around the rim to seal the lid and then make a small hole in the top to allow steam to escape.
  • Brush the top with some milk.
  • Bake in the oven for 18-20 minutes. 
  • Take out of the oven when the pastry is a nice golden brown. 
  • Enjoy piping hot from the oven or cool for a chilled treat.

About this post -

Recipe and photo credit by Primula

Thursday, 14 November 2013

Chocolate Roulade With Boozy Blackberries...

Chocolate roulade with boozy blackberries

Wow friends and family with this impressive looking chocolate dessert – made with sloe gin and blackberries.

Serves 8

Prep: 45 minutes

Cook: 15 minutes

Cooling: 3-4 hours


  • 200g (7oz) dark chocolate, broken into pieces
  • 5 large eggs, separated
  • 175g (6oz) caster sugar, plus a little extra
  • 50g (2oz) ground hazelnuts
  • 2 tablespoons hot water
  • 225g (8oz) blackberries
  • 3 tablespoons sloe gin, cherry brandy or kirsch
  • 400ml (14fl oz) double cream
  • 2 tablespoons icing sugar
  • Chocolate holly leaves and extra blackberries to decorate


  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Cut a rectangle of non-stick baking paper a little larger than a 34 x 23 cm (131/2 x 91/2 inch) Swiss roll tin or roasting tin with the same base measurement. 
  • Snip diagonally into the corners of the paper then press into the tin so that the base is lined and the paper stands a little above the sides of the tin.
  • Melt the chocolate in a bowl set over a saucepan of very gently simmering water. 
  • Using an electric whisk, whisk the egg whites until peaking. 
  • Using the still dirty whisk, whisk the egg yolks and sugar together in a second bowl for 4-5 minutes until thick and pale and the mixture will leave a trail.
  • Fold the melted chocolate into the egg yolk mixture then the hazelnuts and water. 
  • Fold a little of the egg white into the mixture to loosen it then gently fold in the rest.
  • Spoon into the tin and lightly ease into an even layer. 
  • Bake for 15 minutes until well risen and the top is slightly crusty. 
  • Leave to cool covered with a clean teacloth. 
  • Add the blackberries and liqueur to a bowl, cover and leave roulade and berries to stand for 3-4
  • hours, or longer if that suits you better.
  • About 2-3 hours before serving, whip the cream until it forms soft swirls then fold in the icing sugar and the liqueur from the soaked blackberries.
  • Wet a clean teacloth under a hot tap, wring out and put on the work surface so that the shorter edges face you. 
  • Top this with a clean sheet of non-stick baking paper and sprinklewith a little extra sugar. 
  • Turn the roulade out on to the sugared paper and remove the lining paper.
  • Spread the cream over the roulade, sprinkle with the soaked blackberries then roll up the roulade starting from the short edge nearest you and using the paper and damp teacloth to help. 
  • The roulade will crack, but don’t worry, just continue rolling and pressing into a good shape until you reach the other end. 
  • Wrap the paper and cloth around the roulade for a few minutes to set the shape.
  •  (If you would like to serve this for Christmas day, wrap the roulade in paper and foil and keep in the fridge overnight)
  • Remove the paper and cloth and transfer the roulade to a serving plate. 
  • Decorate with chocolate holly leaves (see tip below) and extra blackberries.

Chocolate holly leaves

  • Snip about 20 holly leaves from a small branch, leaving just a little of the stem on. 
  • Wash and dry the leaves then brush the shiny top of each leaf with a little melted chocolate leaving a little of the leaf and stem uncovered.
  • Put leaves on a baking sheet lined with non-stick baking paper, chocolate side uppermost and chill in the fridge until the chocolate has set. 
  • Cover with a second thin layer of melted chocolate (you’ll only need about 75g (3oz) of chocolate in all) and chill again.
  • When ready to use, hold the stem end of the leaf and very gently begin to peel and curl the leaf away from the chocolate. 
  • Arrange on the top of the roulade.

Cook’s tip

  • Larger supermarkets sell packs of ready ground hazelnuts alongside the ground almonds. 
  • If your local store doesn’t stock them, buy whole hazelnuts and grind them at home in the liquidiser or food processor.

About this post -

Recipe and photo credit by Seasonal Berries

Saturday, 28 September 2013

The Baking Boutique Cake Pop Maker From QVC Review...

I am a huge fan of sweet and yummy treats, especially when it comes to making cakes. Just recently I have become obsessed with wanting to try the latest craze, the cake pops. I have been bookmarking fun recipes to try, and planning to treat us all to an electronic cake pop maker around Christmas, so me and the children can have fun making some and decorating them too. With all this in mind I was very pleased when QVC UK asked me if I would like to review one of the silicone Baking Boutique cake pop set that they sell. I was very interested in seeing how the cakes would turned out, being cooked in the oven.

What are cake pops?

They are a form of cake styled as a lollipop - cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks.

When my parcel arrived I was impressed with the quality of the silicon mould and 72 reusable cake pop sticks you get in the set. I was really looking forward to trying it out and reading the recipes too. Aw no recipes included, this is such a shame as I would have like a few fun ideas and had no clue of the quantilty of cake mixture to use!!

Getting started I made up my favourite cake mixture using-


175g Margarine

175g Caster Sugar

3 Eggs

175g Self raising flour

2 Tbsp of Cocoa powder

Setting the cake pop sticks

4 Piece of cooking chocolate

Decorating the cakes

200g Cooking chocolate

Rainbow sprinkles


pre heat oven 170c 325f/gas mark 3

Mix the margarine with an electric whisk until light and fluffy

With a wooden spoon mix in the eggs one at a time, adding a little flour until all mixed in

Then use the electric whisk add the cocoa powder and mix well together all the ingredients

Spoon the mixture into the cake pop tray

cover with cake pop tray cover

Cook for around 20 minutes

Leave to cool

Remove from the tray

Them place them back inside to add the cake pop sticks

Melt the 4 piece of cooking chocolate in a microwave

Mix the end of the cake pop sticks inside the chocolate, then scoop a bit of the chocolate into the cakes

Place in fridge for 15 minutes so the cake pop sticks can set

Melt the cooking chocolate and place some rainbow sprinkles into a bowl

Dip the cake pops into the chocolate then into some sprinkles and place standing up into a cup

Leave to set

 I really like the cake pop maker, I think it would have been great with a recipe booklet. My cake mix there was a bit left over so I also made 6 cupcakes too. I think there is plenty with this recipe for 2 batches as I used a little too much mixture in the trays, with not really knowing how much to put in at first go. The cakes did taste great but a few were a bit to heavy for the sticks and fell off!!

 Just need to find the perfect recipe now

About the Baking Boutique cake pop set

This two-piece set includes 72 re-useable sticks and a silicone cake pop mould. Fun for all the family, this cake pop set is a great way to use up leftover cake and create delicious treats for everyone.

Use up leftover cake or cake crumbs

Sticks cannot be used in the oven but the silicone can

Bake the cake mix in the silicone moulds, wait till cool, add the sticks and decorate

Dimensions of tray (l x w x h): 28.5cm x 26.5cm x 5cm (12.25" x 10.4" x 2")

Hand wash only

Instructions included

Precautionary information: Do not place the silicone cake pop mould under or over a direct heat source - on a hot hob or under a grill.

All measurements are approximate

Price £15.75 clearance price £7.92

About this review- I was sent this cake pop maker to review, I was not paid for this post and all thoughts are my own honest opinion


Related Posts Plugin for WordPress, Blogger...

Shoe love

40+ style

Run Mum Run