A Brownie And A Cup Of Tea Will Make Any Day Better...

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Sweet Potato And Cinnamon Muffins ...

Sugar, Spice And All Things Nice...


Embrace the festive season with this unique recipe for sweet potato and cinnamon muffins. Spicy cinnamon compliments fluffy butter cream to create a sweet treat that’s perfect for a thoughtful Christmas gift, special Boxing Day brunch or simply gobbled up fresh from the oven.


Sweet Potato and Cinnamon Muffins

Makes: 10

Per muffin
  • 256kcal
  • 3.7g protein
  • 9.7g fat
  • 1g saturates
  • 41g carbs
  • 22.8g sugar
  • 1.4g fibre
  • 0.3g salt
  • 237mcg vitamin A

Ingredients


For the muffins
  • 2 eggs
  • 180g sugar
  • 250g cooked sweet potato, mashed
  • 80ml vegetable oil
  • 50ml water
  • 200g self raising flour
  • ¾tsp ground cinnamon

For the butter icing
  • 50g sweet potato jam or any other jam
  • 80g butter (soft but not melted)
  • 300/400g icing sugar

Method

1. Preheat the oven to 180° C and line a muffin tin with paper cases.
2. In a large bowl beat the eggs with the sugar. Add the oil and water and mix well.
3. Sieve the flour and cinnamon together before adding to the egg mixture. Fold everything together before adding the sweet potatoes.
4. Pour into the muffin case filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes or until muffins are cooked.
5. Place the butter and jam in a large bowl (you can use a food processor if you prefer) and slowly add the sugar a little at the time mixing continuously.
6. Carry on adding sugar till your preferred consistency has been reached. Pipe the cream onto the cold muffins and enjoy.


About this post~

This is a guest post from  Love Sweet Potatoes 

No payment was received.

The recipe was created by celebrity chef and sweet potato lover Felice Tocchini.


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Halloween Ideas...

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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...

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White Chocolate And Raspberry Blondies...


Cuts into 12

Preparation time: 30 minutes

Cooking time: 30-35 minutes


Ingredients
  • 150 g (5 oz) white chocolate 
  • 100 g (4 oz) butter 
  • 3 eggs 
  • 175 g (6 oz) caster sugar 
  • 1 teaspoon vanilla essence 
  • 200 g (7 oz) self-raising flour 
  • 1 teaspoon baking powder 
  • 175 g (6 oz) raspberries 
  • 75 (3 oz) white chocolate, melted to decorate 


Method
  1. Preheat an oven to 180°C, 350°F, gas mark 4. 
  2. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin. 
  3. Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted. 
  4. Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up. 
  5. Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. 
  6. Pour the mixture into the lined tin and sprinkle with the raspberries. 
  7. Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. 
  8. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. 
  9. Drizzle with the melted chocolate to decorate then leave to set. 
  10. Cut into squares and peel off the paper to serve. 
Tip
  • Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.
  


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..


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Posh fridge cake...

The easiest cake you’ve ever made ..

 Incredibly quick to mix together but remember to leave plenty of time for the cake to set in the fridge or it will crumble as you cut it...


Makes 20 pieces

Preparation time: 15 minutes

Ingredients 
  • 200g (7oz) dark chocolate broken into pieces
  • 50g (2oz) butter
  • 2 tablespoons golden syrup
  • 180g pack soft amaretti biscuits or 175g (6oz) good shortbread biscuits, roughly broken into pieces
  • 50g (2oz) pistachio nuts, roughly chopped
  • 175g (6oz) raspberries
  • 150g (5oz) blueberries
  • 75g (3oz) white chocolate, melted

Method
  1. Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.
  2. Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.
  3. Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix. 
  4. Spoon into the paper lined tin and press into an even layer. 
  5. Sprinkle with the remaining nuts and fruit. 
  6.  Chill for 3 hours until firm.

To finish
  • Drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set. 
  •  Lift the cake out of the tin, peel away the paper and cut into small squares. 
  •  Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon. 
  •  Keep in the fridge and eat within 2 days.


About this post -

This is a guest post.

No payment was received.

Recipe and photo credit by Seasonal Berries..



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Gallo Family Vineyards Summer Rosé Canapé Cakes...


Gallo Family Vineyards Summer Rosé Canapé Cakes
  • Preparation time: 40 minutes
  • Cooking time: 25 minutes
  • Serves: 12

Cake Canapés: You’ll need…
  • 115g unsalted butter, room temperature
  • 280g caster sugar
  • 2 eggs
  • 1/2 tbsp red liquid food colouring
  • 325g plain flour, sifted
  • 30g cocoa powder, sifted
  • 250ml buttermilk
  • 1 tbsp bicarbonate of soda
  • 1 tbsp cider vinegar
  • 7 raspberries
  • 150g double cream, whipped
  • pink rose petals (to decorate)
  • Strawberries (to decorate)
  • Toasted pecans, cooled & brushed with edible gold lustre dust (to decorate)
  • 10 inch round cake tin, greased and lined


Cake Canapés: How to…
  • Preheat the oven to 180˚C fan assisted/gas mark 6.
  • Cream together the butter and sugar until light and fluffy, starting on medium and increasing to high speed – the mixture should be pale and increased in volume, about 4 minutes. 
  • Add the eggs gradually, then the food colouring, and beat until just incorporated.
  • Sift together the flour and cocoa and add half to the batter, beating to incorporate evenly and ensuring you scrape down the sides. 
  • Then beat in the buttermilk & raspberries and finally the second half of the dry ingredients.
  • In a small bowl, using a clean spatula or teaspoon, mix together the bicarbonate of soda and cider vinegar (it will fizz up) and fold it immediately into the batter – do not use the mixer, just fold evenly with a spatula by hand.
  • Tip the mixture into your tin and level out to the edges. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean. 
  • Remove from the oven and leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely.


Coulis: You’ll need…
  • 80g rhubarb, chopped into small pieces
  • 125ml Gallo Summer Rose
  • 30g light brown sugar

Coulis: How to…
  • Add all ingredients to a pan over medium/high heat and heat until rhubarb has softened.
  • Once soft use a hand blender to pulse until you have a thick, smooth coulis.

Whipped Cream: You’ll need…
  • A chilled bowl (large enough to hold at least double the volume of cream you are whipping)
  • An electric hand whisk
  • Very cold double cream
  • 1 tbsp caster sugar and 1/4 tbsp vanilla extract per 200ml of cream (optional)

Whipped Cream: How to
  • Pour the cream into the bowl and whip thoroughly and evenly, beginning on a medium speed.
  • Ensure that you run the beaters around the edge of the bowl to keep it all evenly mixed. 
  • When the cream starts to thicken and you see the first sign of soft peaks, add the sugar and the vanilla, if using.
  • Now reduce the speed to medium-low and watch carefully, it’s almost done.
  • Continue just until you have very soft peaks. Using an electric hand mixer this should take under 2 minutes.

To assemble...
  • Once cooled, use a small round cookie cutter to cut out your canapés. 
  • Transfer onto a plate or little cake cases.
  • Pipe or spoon some double cream onto each case, followed by some of the coulis, a rose petal and strawberry half.
About this post -

This is a guest post from Gallo Family Vineyards

No payment was received.


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China Town...

Today I'm sharing a few photo I taken in China town, London a few weeks back...




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Wordless Wednesday Blog Hop...


I Love my cakes...


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Almond Chocolate Valentines Tart...


Serves: 6-8
Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients

Crust:
  • 125g Ginger Biscuits
  • 115g Whitworths Ground Almonds
  • 50g Sugar
  • 60g Butter, melted
Filling:
  • 300g Dark Chocolate, chopped into small pieces
  • 225ml Whipping Cream
  • 3 Medium Eggs
  • 50g Sugar
  • 1tbsp Flour 100g Whitworths Flaked Almonds
Topping:
  • Fresh strawberries
  • Chopped almonds



Method:

To make the crust:
  • Preheat the oven to 180°C / fan 160°C / gas mark 4.
  • In a food processor grind the ginger biscuits, ground almonds and sugar. 
  • Add the melted butter and combine well.
  • Press the mixture onto the bottom and sides of a 23cm (9") heart shaped cake tin.
  • Bake the crust in the middle of the oven for 15 minutes. 
  • Cool on a wire rack.

To make the filling:
  • Combine the chopped chocolate and whipping cream in a saucepan. 
  • Whisk over a low heat until chocolate is melted and smooth then remove the saucepan from the heat.
  • Whisk the eggs, sugar and flour in a bowl to blend. 
  • Very gradually whisk the chocolate mixture into the egg mixture until smooth and blended.
  • Gently stir in 80g of the flaked almonds.
  • Pour the chocolate filling into the crust, sprinkle remaining flaked almonds on top in a heart shape.
  • Bake the chocolate tart for 30 minutes then transfer onto a cooling rack.
  • Cool for 1 hour before serving.
  • Topped with strawberries and chopped almonds.

Recipe and photo credits by Whitworths

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Warm Date And Chocolate Valentine Pots...



Serves: 6
Preparation Time: 30 minutes
Cooking Time: 20 minutes



Ingredients
  • 100g Whitworths Chopped Dates
  • 50g White Chocolate, broken into pieces
  • 40g Whitworths Toasted Chopped Mixed Nuts
  • 75g Dark Chocolate, broken into pieces
  • 75g Unsalted Butter
  • 75ml Semi-skimmed Milk
  • 60g Caster Sugar
  • 2 Medium Eggs, whisked
  • 1tsp Vanilla Extract
  • 1/4 tsp Baking Powder
  • A pinch of Cream of Tartar
  • 50g Whitworths Ground Almonds


Method
  • Pre-heat the oven to 200°C / fan 180°C / gas mark 6.
  • Lightly grease 6 ramekins or oven proof espresso cups with a little butter.
  • Divide the chopped dates equally between the ramekins or cups and sprinkle the white chocolate and the chopped nuts over the top of the dates, again equally dividing between the ramekins or cups.
  • Place the dark chocolate, butter, milk and caster sugar in a heavy based saucepan and gently heat until the chocolate has melted.
  • Transfer to a mixing bowl and stir until smooth.
  • Whisk the eggs, vanilla extract, baking powder and the cream of tartar into the dark chocolate mixture until evenly combined.
  • Gently fold in the ground almonds and divide the mixture evenly between the four ramekins or cups.
  • Bake in the centre of the pre-heated oven for 20 minutes or until the surface is cooked but soft and fudge-like in the centre.
Serve 
  • Warm with a scoop of ice cream.
  • Or clotted cream.

Recipe and photo credits by Whitworths

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