tag:blogger.com,1999:blog-54596606558001817912024-03-13T15:49:13.138+00:00The Dodo BakesChloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5459660655800181791.post-73358718719488415682013-07-09T20:43:00.000+01:002014-06-19T18:46:45.533+01:00Vanilla Cupcakes<div style="text-align: center;">
Recipe from the book 'Cupcakes from the Primrose Bakery.'<br />
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<u>Ingredients</u></div>
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110g (4oz) unsalted butter, at room temperature</div>
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225g (8oz) caster sugar, preferably golden </div>
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2 large eggs, free-range or organic </div>
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150g (5½oz) self-raising flour, sifted </div>
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125g (4½oz) plain flour, sifted </div>
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120ml (4fl oz) semi-skimmed milk, at room temperature </div>
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1tsp good-quality vanilla extract </div>
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<u>For icing:</u></div>
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110g (4oz) unsalted butter, at room temperature</div>
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60ml (2fl oz) semi-skimmed milk, at room temperature</div>
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1tsp good-quality vanilla extract </div>
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500g (18fl oz) icing sugar, sifted </div>
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Few drops of food colouring (optional)</div>
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<u><u>Method</u></u></div>
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Preheat the oven to 180C/160C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases. </div>
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In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition. </div>
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In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added. </div>
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Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.</div>
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<u><u>For icing</u></u><br />
In a large mixing bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy. </div>
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If you want to colour your buttercream, always start with one drop of colouring and beat. This will be all you need to achieve a very pale pastel hue. Add carefully, drop by drop, and beat after each addition to build up to your desired shade.</div>
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<img border="0" src="http://3.bp.blogspot.com/-sTHd-fwr9UM/UdxioCcsXFI/AAAAAAAABXg/7PptDxZ-gNM/s640/IMG_4080.JPG" /></div>
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<img border="0" src="http://2.bp.blogspot.com/-w3QsEpWQzvc/Udxiw18u0kI/AAAAAAAABYA/Fz8pUeAp43s/s640/IMG_4079.JPG" /></div>
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<img border="0" src="http://4.bp.blogspot.com/-Gjjc7wWMSJ8/Udxivd0YCII/AAAAAAAABX4/O2sAF3DqHks/s640/IMG_4084.JPG" /></div>
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And there you have it, what are you favourite flavour of cupcakes to make?</div>
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Chloe</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com4tag:blogger.com,1999:blog-5459660655800181791.post-12882130202208440752013-05-13T21:03:00.000+01:002013-05-13T21:05:10.152+01:00Mexican Cheese Steak Melt<div style="text-align: center;">
Today I tried out the Mexican Cheese Steak Melt recipe from Rosie <a href="http://www.thelondoner.me/">(The Londoner)</a> who honestly has one of the best blogs I have ever seen! I made this for myself and my sister, and we both agreed it was so delicious. I will definitely be making this again!</div>
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<b><u>Ingredients </u></b></div>
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Steak</div>
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Cheese</div>
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Guacamole </div>
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Salsa</div>
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Garlic butter</div>
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Sourdough Bread<br />
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<b><u>Method</u></b></div>
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1.) Heat a griddle pan, when it starts to smoke put in the steak and cook for a couple of minutes on both sides.</div>
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2.) Leave the steak to rest.</div>
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3.) Get a slice of sourdough bread, cut up the steak in slices then place the steak onto the bread.</div>
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4.) Spoon some salsa over the top of the steak pieces, after that add the guacamole and cheese.</div>
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5.) Add another slice of sourdough bread to complete the sandwich. Then heat a frying pan with some garlic butter, and fry your sandwich on each side for 2 minutes.<br />
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And there you have it, I recommend this recipe to everyone it's so amazing, if you try it let me know what you think!</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com1tag:blogger.com,1999:blog-5459660655800181791.post-50784712795860805102013-05-13T10:00:00.000+01:002013-05-13T10:00:11.926+01:00Mary Berry's Fish Pie<div style="text-align: center;">
Ever since watching the Mary Berry story on the BBC, I have been desperate to try out this fish pie recipe. It looked simply sumptuous when Queen Bezza (as I like to call her) was showing how to make it in her own kitchen. For extra flavour I also added some prawns to the pie, which aren't included in the recipe.</div>
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<b><u>Ingredients</u></b></div>
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75g/3oz butter, plus extra for greasing</div>
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1 large onion, roughly chopped</div>
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50g/2oz plain flour</div>
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570ml/1 pint milk</div>
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Salt and freshly ground black pepper</div>
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2 tbsp lemon juice</div>
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350g/12oz fresh haddock, cut into 1cm/½in pieces</div>
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350g /12oz smoked undyed haddock, cut into 1cm/½in pieces</div>
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4 hard-boiled free-range eggs, roughly chopped</div>
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900g/2lb potatoes, peeled and cut into even-sized pieces</div>
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8 tbsp hot milk</div>
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50g/2oz butter</div>
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<b><u>Preparation method</u></b></div>
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1.) Preheat the oven 200C/400F/Gas 6. Grease a shallow 2.5 litre/4½pint dish with butter.</div>
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2.) Melt the butter in a pan on a high heat and fry onion for few minutes. Lower the heat, cover and leave to soften for 15 minutes.</div>
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3.) Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then add the milk gradually, stirring well and allowing the sauce to thicken until all the milk has been added.</div>
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4.) Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for couple of minutes, stirring continuously until the fish has just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs.</div>
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5.) For the topping, boil the potatoes in a pan of salted water until tender. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Use a ricer to get smooth mash. Add salt and freshly ground black pepper to taste.</div>
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6.) Spread the mash over the top of the sauce and fish in the dish and score with a fork.</div>
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7.) Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.</div>
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And there you have it the perfect fish pie recipe, I love the fact this fish pie contains egg as well, it just adds the extra bit of flavour, and it works superbly with the fish. I can see why this is a firm favourite in the Berry household. </div>
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Queen Bezza I salute you!</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com0tag:blogger.com,1999:blog-5459660655800181791.post-22277296143290297082013-01-28T18:16:00.000+00:002013-01-28T18:22:16.233+00:00Cheese and Chive Scones <div style="text-align: center;">
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I've been hooked on watching The Great Comic Relief Bake Off, and when I saw Kirsty Wark making some cheese & chive scones I just had to give them a go. My Grandmother was the best at making cheese scones so I dedicate these to her.</div>
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<u><b>Ingredients</b></u></div>
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510g/1lb 2oz plain flour, plus extra for flouring</div>
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<span style="text-align: center;"> </span><span style="text-align: center;">Generous pinch salt</span></div>
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2¼ tsp baking powder</div>
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1 tsp English mustard powder</div>
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65g/2½oz unsalted butter, plus extra for serving</div>
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380g/13oz strong cheddar</div>
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4½ tbsp fresh snipped chives</div>
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300ml/10fl oz milk</div>
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1 free-range egg, beaten with a little milk for glazing</div>
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4 russet apples</div>
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<u><b>Method</b></u></div>
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1. Preheat the oven to 220C/425F/Gas 7. Lightly flour a baking tray.</div>
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2. Sift the flour, salt, baking powder and mustard into a bowl.</div>
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3. Rub in the butter until the mixture resembles fine breadcrumbs.</div>
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4. Grate half of the cheese very finely, and roughly chop the other half. Stir into the flour mixture with the chopped chives.</div>
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5. Gradually add milk to make a soft but not sticky dough (you may not need all the milk).</div>
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6. Turn the dough onto a floured surface and knead lightly, then roll the dough out into a thickness of just less than 2.5cm/1in. Use a 6cm/2½in cutter to cut the scones, re-rolling the off-cuts as necessary. Handle the dough as little as possible to keep it light.</div>
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7. Put the scones onto the floured baking tray, allowing at least 2.5cm/1in between them and glaze with the egg and milk mixture.</div>
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8. Bake for 10 minutes or until risen and golden brown.</div>
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9. To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of butter.</div>
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And there you have it, so who is your favourite contestant on the The Great Comic Relief Bake Off? For me it's definitely Warwick Davies!</div>
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Chloe xo</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com1tag:blogger.com,1999:blog-5459660655800181791.post-18626606845939421302012-12-11T16:48:00.001+00:002012-12-11T16:48:49.862+00:00Recent bakes.<div class="separator" style="clear: both; text-align: center;">
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Sorry for the lack of posts lately, this last month just seems to have flown by! My most recent bakes are very festive, chocolate and cinnamon cookies plus cinnamon buns. (Can you tell I like cinnamon?) I hope to get back on track with regular posts soon, again sorry for the absence but I shall be back a.s.a.p!</div>
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Chloe xo</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com2tag:blogger.com,1999:blog-5459660655800181791.post-75383899253572164262012-11-18T23:24:00.000+00:002012-11-18T23:24:16.324+00:00Chocolate Crunchie<div class="separator" style="clear: both; text-align: center;">
<b><u>Ingredients:</u></b></div>
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<b><u><br /></u></b></div>
<div style="text-align: center;">
200g digestive biscuits, broken into uneven crumbs</div>
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100g butter, plus extra for greasing</div>
<div style="text-align: center;">
3 tablespoons golden syrup</div>
<div style="text-align: center;">
2 tablespoons cocoa powder</div>
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50g raisins</div>
<div style="text-align: center;">
100g dark chocolate</div>
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<br /></div>
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<a href="http://1.bp.blogspot.com/-OjFdPFYiGeI/UKlAiEhpxHI/AAAAAAAAA74/7-Huu9SSpSE/s1600/IMG_2850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OjFdPFYiGeI/UKlAiEhpxHI/AAAAAAAAA74/7-Huu9SSpSE/s1600/IMG_2850.JPG" height="426" width="640" /></a></div>
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<b><u>Method:</u></b></div>
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1. Butter a 18cm / 7in sandwich tin.</div>
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2. Melt the butter and syrup in a pan.</div>
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<br /></div>
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3. Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs.</div>
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4. Spoon into the tin and press down firmly.</div>
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<br /></div>
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5. Melt the chocolate in a bowl over a pan of simmering water and spread over the biscuit base.</div>
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<br /></div>
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6. Chill for about half an hour.</div>
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<div style="text-align: center;">
This is such an easy go to recipe, I totally recommend it!</div>
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<br /></div>
<div style="text-align: center;">
Chloe xo</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com6tag:blogger.com,1999:blog-5459660655800181791.post-76911348127170805772012-11-11T23:59:00.000+00:002013-04-19T21:26:53.647+01:00My Favourite Cookies<div style="text-align: center;">
Today I decided to make one of my all time favourite recipes, m&m cookies! They are really delicious, easy to make and always go down a treat!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><u>Ingredients: </u></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
250g/9oz softened butter</div>
<div style="text-align: center;">
50g/2oz caster sugar</div>
<div style="text-align: center;">
100g/3.5oz light muscovado sugar</div>
<div style="text-align: center;">
300g/10oz self raising flour<br />
<span style="background-color: #f9ffdb; line-height: 21px; text-align: start;"><span style="font-family: inherit;">2 tbsp milk</span></span></div>
<div style="text-align: center;">
1 bag of m&ms</div>
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<br /></div>
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<b><u>Method:</u></b></div>
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1. Preheat the oven to 180c/Gas mark 4. </div>
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2. Line 3 baking sheets with non stick baking paper (or bake in batches). </div>
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3. In a bowl, beat together the butter and sugars until light and fluffy. </div>
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4. Stir on the flour and milk, mix well, then stir in the M&Ms.</div>
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5. Divide the mixture into 18 equal portions. </div>
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6. Roughly shape each portion into a ball. Put on the baking sheets well apart to allow for spreading. Lightly flatten each biscuit with your fingertips, keeping the mixture quite rough-looking.</div>
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7. Bake for 15-20 minutes until the cookies are pale golden around the edge, but still feel soft in the centre. </div>
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8. Cool on the baking sheets for 5 minutes, then transfer to a wire rack and allow to cool a little more before eating.</div>
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<div style="text-align: center;">
And there you have it, like I say these are so easy and simple to make I really recommend! What's your favourite cookie recipe?</div>
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<div style="text-align: center;">
Chloe xo</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com7tag:blogger.com,1999:blog-5459660655800181791.post-57189770574460915512012-11-08T01:35:00.001+00:002012-11-08T01:50:29.547+00:00Chocolate Orange Cupcakes<div style="text-align: center;">
<b><u>Ingredients</u></b></div>
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<br /></div>
<div style="text-align: center;">
<u>For Cupcake:</u></div>
<div style="text-align: center;">
<br /></div>
<div>
<div style="text-align: center;">
300g self raising flour</div>
<div style="text-align: center;">
250g unsalted butter</div>
<div style="text-align: center;">
4 eggs</div>
<div style="text-align: center;">
4 tablespoons of cocoa powder</div>
<div style="text-align: center;">
250g caster sugar</div>
<div style="text-align: center;">
Grated rind of half a large orange</div>
<div style="text-align: center;">
4 tablespoons of orange juice</div>
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<u>For Icing & Decoration:</u></div>
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220g unsalted butter</div>
<div style="text-align: center;">
450g icing sugar</div>
<div style="text-align: center;">
Grated rind of half a large orange</div>
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2 tablespoons of orange juice</div>
<div style="text-align: center;">
Milk Terry's Chocolate Orange</div>
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<b><u>Method:</u></b></div>
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Preheat the oven to 180C.</div>
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Put the chocolate into a bowl to melt over a saucepan of boiling water.</div>
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Put the flour, sugar, cocoa powder, eggs and butter into a large mixing bowl and mix together until thoroughly combined. </div>
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<div style="text-align: center;">
Next add the grated rind and squeeze out 4 tablespoons of the juice of the orange and mix together.</div>
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Spoon mixture into the cases and place in the oven for 15 minutes. Once ready, remove from the tray and leave to cool.</div>
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Put the butter into a mixing bowl . Beat until it has a smoother texture, adding a spoonful of icing sugar at a time. Once mixed completely, add in the orange rind and the orange juice. </div>
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<div style="text-align: center;">
Using a piping bag and nozzle, swirl the icing on the top, and decorate with a segment of Terry's chocolate orange.</div>
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<a href="http://2.bp.blogspot.com/-CgxTZnIFX1k/UJsK8ETRJgI/AAAAAAAAA5g/5d1Xpv2-nU0/s1600/co+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-CgxTZnIFX1k/UJsK8ETRJgI/AAAAAAAAA5g/5d1Xpv2-nU0/s1600/co+cupcake.jpg" width="400" /></a></div>
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<div style="text-align: center;">
<span style="text-align: center;">These are really simple to make and taste lovely (if I do say so myself!) Hopefully will have another baking post up tomorrow.</span></div>
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<div style="text-align: center;">
Chloe xo</div>
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Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com7tag:blogger.com,1999:blog-5459660655800181791.post-55898188595333939062012-11-02T20:48:00.000+00:002012-11-02T20:55:13.554+00:00Halloween Graveyard Cake<div style="text-align: center;">
Now I know Halloween was on Wednesday but I saw this recipe the other day and I couldn't resist making it! The brilliant thing about this cake is that the messier the presentation the better, it takes a little bit of the pressure off this time round.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
<b><b><u>Ingredients</u></b></b><b></b><br />
<b>
</b></div>
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<br /></div>
<div>
<div style="text-align: center;">
<u>The Cake:</u></div>
<div style="text-align: center;">
250g/9oz butter</div>
<div style="text-align: center;">
250g/9oz caster sugar</div>
<div style="text-align: center;">
4 free-range eggs</div>
<div style="text-align: center;">
1 tsp vanilla extract</div>
<div style="text-align: center;">
200g/7oz self-raising flour</div>
<div style="text-align: center;">
50g/2oz cocoa powder</div>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<u>Ginger Biscuit Tombstones:</u></div>
<div style="text-align: center;">
350g plain flour</div>
<div>
<div style="text-align: center;">
½ tsp ground ginger</div>
<div style="text-align: center;">
1 tsp bicarbonate of soda</div>
<div style="text-align: center;">
100g/3½oz butter</div>
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175g/6oz light soft brown sugar</div>
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4 tbsp golden syrup</div>
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1 free-range egg</div>
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<u>For the decoration:</u></div>
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White icing (such as royal icing.)</div>
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125g/4½oz butter, softened</div>
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250g/9oz icing sugar</div>
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<div>
2 tbsp cocoa powder</div>
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1 tbsp milk</div>
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½ pack Oreo cookies or bourbon biscuits</div>
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1 pack chocolate sticks (such as Matchmakers or Fingers)</div>
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<b><u>Method</u></b></div>
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1. Preheat the oven to 180C/350F/Gas 4.</div>
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2. Grease and line a 20x30cm/8x12in rectangular cake tin with baking parchment.</div>
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3. Beat together the butter and sugar with a hand-held mixer until the mixture is pale and fluffy. Add the eggs a little at a time, beating well between each addition, adding the vanilla extract with the last of the egg.</div>
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4. Sift together the flour and the cocoa powder into a bowl. Fold the flour mixture into the butter mixture until fully incorporated.</div>
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5. Spoon the cake batter into the prepared tin and smooth the surface with the back of a spoon.</div>
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6. Bake for 30 minutes until firm to the touch (a wooden skewer inserted in the centre should come out clean).</div>
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7. Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.</div>
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8. For the ginger biscuit tombstones, place the flour, ginger and bicarbonate of soda into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs.</div>
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9. Add the sugar, syrup and egg and mix together until it forms a soft dough. Wrap in cling film and chill in the fridge for 30 minutes.</div>
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10. Roll out the dough on a lightly floured surface and cut out your shapes – you will only need a few for the cake so cut out some other Halloween shapes for extra biscuits.</div>
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11. Place the shapes on to greased baking sheets and bake in the oven for 10-12 minutes. Remove from the sheets with a palette knife and place onto a wire rack to cool completely before decorating with white icing.</div>
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12. For the buttercream, beat the butter in a large bowl with a hand held mixer until creamy then add the icing sugar a spoonful at a time beating well between each addition. Add the cocoa powder and milk and beat again for a further five minutes until light and fluffy.</div>
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13. Blend the Oreo or bourbon biscuits to fine crumbs in a food processor.</div>
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14. Spread the buttercream over the cooled cake, covering the top and sides don’t worry if it’s not smooth, a few lumps and bumps will make it more mud-like.</div>
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15. Break the chocolate sticks in half unevenly, then stick around the sides of the cake to form the fence.</div>
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16. Sprinkle the biscuit soil over the surface before sticking in the tombstones.</div>
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I really enjoyed making this cake and I think it would be the perfect thing to make with children. I hope you don't mind two Halloween related posts. If you would like me to bake anything specifically please leave me a comment below. </div>
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Chloe xo</div>
</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com4tag:blogger.com,1999:blog-5459660655800181791.post-12414607482896295332012-10-31T01:12:00.002+00:002012-10-31T01:32:20.972+00:00Spooky Halloween Cupcakes<div style="text-align: center;">
So today my mum asked me if I would mind making some cupcakes for her to take into work tomorrow, and of course I happily agreed. Now most Halloween cupcakes I see are gorgeous to look at but I personally wouldn't want to eat, due to the vast quantity of fondant icing used. So I decided to go for a simple yet chic take on the Halloween cupcake. </div>
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<b><u>Ingredients:</u></b></div>
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4oz/125g butter</div>
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4oz/125g caster sugar</div>
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3oz/100g self raising flour</div>
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1oz/25g cocoa</div>
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2 medium eggs </div>
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1tsp vanilla extract</div>
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<b><u><br /></u></b></div>
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<b><u>Buttercream:</u></b></div>
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<br /></div>
<div style="text-align: center;">
5oz/125g unsalted butter</div>
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10oz/250g icing sugar</div>
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1tsp vanilla extract</div>
<div>
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Orange gel food colouring<br />
Piping Nozzle<br />
Piping Bag</div>
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<b><u>Optional:</u></b></div>
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Popping Candy</div>
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Halloween Cupcake Decoration Kit</div>
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<b><u>Method:</u></b></div>
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Pre-heat the oven to 160° C fan , 180°C , 350°F/ gas mark 4.</div>
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Put 12 muffin cases into a muffin tray.</div>
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Cream together the butter and sugar, then gradually add the eggs, about a tablespoon at a time and beat after each addition.</div>
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Mix in the vanilla extract. </div>
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Using a large metal sieve sift the flour and cocoa into the bowl then gently fold the flour and cocoa into the mixture until thoroughly mixed.</div>
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Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full.</div>
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Bake in the oven for 15-20 minutes, until the cupcakes are golden and slightly raised.</div>
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To check they are cooked insert a skewer into the centre of one of the cakes – it should come out clean. If the mixture is stuck to the skewer return the cakes to the oven and cook for a further 5 minutes or until the skewer comes out clean.</div>
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Remove from the oven and leave in the tins to cool for approx 10 minutes then transfer to a wire rack to cool.</div>
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Whilst the cakes are cooling make the buttercream, place butter in a large mixing bowl, and beat until soft. Gradually sift in the icing sugar mixing well after each addition.</div>
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Then add the food colouring a little at a time to the buttercream until you get the colour you desire.</div>
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Then place the buttercream into a piping bag and pipe your preferred design onto your cupcakes.</div>
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For the final touches add some popping candy to leave a little surprise for the cupcake eater, and use halloween decorations if you wish.</div>
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And there you have some spooky halloween cupcakes! </div>
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I am tempted to make some different ones with fondant icing just to practice the technique of using that particular icing. Have you made any baked goodies for Halloween this year? If so I'd love to hear what you've made in the comments below.</div>
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Hope you have a ghoul filled Halloween!</div>
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Chloe xo</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com6tag:blogger.com,1999:blog-5459660655800181791.post-35016785772033391492012-10-28T18:50:00.001+00:002012-10-28T19:08:13.696+00:00Birthday Brownie Cupcakes<div style="text-align: center;">
So today it is my cousin's 21st birthday party, it only seems like yesterday when we were running around playing hide and seek in our grandparents garden. How time flies! Anyway I decided to make him some brownie cupcakes to celebrate the occasion.</div>
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<b><b><u>Ingredients</u></b></b></div>
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225 g/8 oz of plain chocolate broken into pieces</div>
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85g/3oz of butter</div>
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2 large eggs</div>
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200g/oz of soft dark brown sugar</div>
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1tsp of vanilla extract</div>
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140g/5 oz of plain flower</div>
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<b><u>Method:</u></b></div>
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Preheat the oven to 180c/350f/gas mark 4.</div>
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Line a 12-hole muffin tin with 12 paper cases .</div>
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Place the chocolate and butter in a saucepan and heat gently, stirring constantly until melted.</div>
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Remove from the heat and stir until smooth and leave to cool slightly.</div>
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Place the eggs and sugar in a large bowl and whisk together then add the vanilla extract .</div>
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Stir in the flour until mixed together,then stir melted chocolate into the mixture until combined.</div>
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Spoon the mixture into the paper cases, and then bake in the preheated for 30 minutes, or until firm to the touch but still slightly moist in the centre.</div>
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Leave the cupcakes to cool for then minutes then transfer to the wire rack to cool completely, when cooled and a dusting of icing sugar.<br />
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And there you have it, I had a lovely time and it was great to catch up with the family. Are you tempted to make these, if so let me know what you think.</div>
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<div style="text-align: center;">
Chloe xo</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com6tag:blogger.com,1999:blog-5459660655800181791.post-88653806789722229672012-10-27T01:12:00.001+01:002012-10-27T13:43:35.273+01:00Paul Hollywood's Chelsea Buns<div style="text-align: center;">
I wanted to do some baking today so I decided to take inspiration from the last GBBO masterclass, I literally cannot wait for the Christmas special! I chose to make Paul Hollywood's Chelsea Buns, now I have to admit that I have a bit of a love/hate relationship with Paul on the one hand he can irritate me but on the other hand I can't help but admire his talent ....... and eyes. </div>
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<u><u><b>Ingredients:</b></u></u></div>
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500g/1lb 2oz strong white flour, plus extra for dusting.</div>
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1 tsp salt.</div>
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1 x 7g sachet fast-acting yeast.</div>
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300ml/10fl oz milk.</div>
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40g/1½oz unsalted butter, plus extra for greasing the tin.</div>
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1 free-range egg.</div>
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Vegetable oil, for greasing.</div>
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<b><b><u>Filling:</u></b></b></div>
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25g/1oz unsalted butter, melted</div>
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1 orange, zest only, grated</div>
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75g/2½oz soft brown sugar</div>
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2 tsp ground cinnamon</div>
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100g/3½oz dried cranberries</div>
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100g/3½oz sultanas</div>
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100g/3½oz dried apricots</div>
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<b><b><u>To Finish:</u></b></b></div>
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1 heaped tbsp apricot jam</div>
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200g/7oz icing sugar, sifted</div>
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1 orange, zest only, grated<br />
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<b><u>Method:</u></b></div>
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1. Place the flour and salt into a large mixing bowl and stir until thoroughly combined. Make a well in the centre of the flour and pour in the yeast.<br />
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2. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the egg and stir thoroughly until the contents of the bowl come together as a soft dough.<br />
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3. Tip the dough onto a lightly floured work surface and knead well for five minutes, until the dough is smooth and elastic.<br />
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4. Place the dough into an oiled bowl and leave to rise, covered with a damp tea towel, for one hour or until doubled in size.<br />
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5. Tip the dough out onto a lightly floured work surface. Roll out dough into a rectangle about 30x20cm/12x8in.<br />
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6. Brush all over with the melted butter. Evenly sprinkle the orange zest over the buttered surface, followed by the sugar, cinnamon and dried fruit.<br />
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7. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. With a sharp knife cut into 10 4cm/1¾in thick rounds.<br />
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8. Grease a deep roasting tin or baking tray thoroughly with butter.<br />
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9. Place the buns, cut side up, into the greased baking tray leaving about 1cm/½in of space between each one. You want them to be close enough so that when they rise further and then bake, they will bake with their sides touching. They can then be pulled apart and you get a lovely soft edge.</div>
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10. Leave to rise for about 30 minutes in a warm place.<br />
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11. Preheat oven to 190C/375F/Gas 5.<br />
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12. When the buns are ready, put them in the oven and bake for 20-25 minutes until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are getting too brown.</div>
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13. Remove the buns from the oven and let them cool slightly before transferring them from the tin to a cooling rack.<br />
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14. Melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool.<br />
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15. Mix together the icing sugar, orange zest and two tablespoons water. Drizzle the icing over the cooled buns and allow to set before serving.<br />
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And there you have it, I'm quite pleased with these for a first attempt I think next time I'll bake them individually and see if it makes any difference, you never know until you try! I really recommend making these they taste like Christmas it's amazing!</div>
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<div style="text-align: center;">
Chloe xo</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com4tag:blogger.com,1999:blog-5459660655800181791.post-35490887925568271062012-10-24T23:49:00.000+01:002012-10-24T23:54:08.982+01:00The Easiest Flapjacks Ever!<div style="text-align: center;">
Before the GBBO masterclass started today I decided to make some flapjacks, and the recipe happens to come from none other than the queen of home baking herself the one and only Mary Berry. These flapjacks are so easy to make, I thought it was going to be rather more complex! So if you're looking for an easy recipe to try than look no further this. </div>
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<b><u>Ingredients</u></b></div>
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250g rolled oats</div>
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125g of butter</div>
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90g golden syrup</div>
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90g Muscovado sugar</div>
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A few squares of dark chocolate</div>
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<b><u>Method:</u></b></div>
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1. Lightly butter the roasting tin or cake tin.</div>
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2. Combine the butter, syrup, and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.</div>
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<div style="text-align: center;">
3. Spoon into the prepared tin and smooth the surface with a palette knife. Bake in a preheated oven at 180C (160C fan, Gas 4) for about 30 minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4. Leave to cool in the tin for about 5 minutes, then drizzle the dark chocolate on top of the flapjack. Leave to cool completely, then cut and remove from tin.</div>
<div style="text-align: center;">
<br /></div>
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<br /></div>
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And there you have it, I told you it was easy! Have you tried this recipe before if so what did you make of it? Next time I think I'll experiment with the flavour, I might add something like raisins or cinnamon.</div>
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<br /></div>
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Chloe xo</div>
</div>
</div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com0tag:blogger.com,1999:blog-5459660655800181791.post-22510712111861992922012-10-20T18:45:00.003+01:002012-10-27T13:45:27.275+01:00White Chocolate and Raspberry Loaf<div style="text-align: center;">
<span style="font-family: inherit;">As I said in my previous post I am a huge GBBO fan, and two of my favourite contestants this series were Cathryn and Sarah-Jane, and I was delighted to find out they have a blog which you can find <a href="http://www.sarahjaneandcathryn.blogspot.co.uk/">here</a>. They are also setting up a stall near to where I live so hopefully I can pop along and say hello.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">Cathryn and Sarah-Jane have already posted some really scrummy looking recipes on their blog so I thought I'd give one a go, I decided to make the white chocolate & raspberry loaf. This recipe comes direct from the blog so all credit goes to Cathryn and Sarah-Jane. </span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><br /></span>
</div>
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<span style="font-family: inherit;"><b><u>Ingredients</u></b><o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><u>For the Cake:</u></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">8oz self raising flour<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">8oz soft unsalted butter</span></div>
</div>
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<span style="font-family: inherit;">8oz caster sugar<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">4 Eggs<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">1/2 teaspoon vanilla extract<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">pinch of baking powder<o:p></o:p></span></div>
</div>
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<span style="font-family: inherit;">100g white chocolate (cut into chunks)<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">75g fresh raspberries<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">squeeze of lemon
juice<o:p></o:p></span></div>
</div>
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<span style="font-family: inherit;">1/2 tablespoon icing sugar<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<u style="font-family: inherit;"><br /></u></div>
<div style="text-align: center;">
<u style="font-family: inherit;">For the Glaze/icing:</u></div>
</div>
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<span style="font-family: inherit;">100g full fat cream cheese<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">1 tablespoon strained raspberry jam<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">100g icing sugar<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: center;">
<u>To decorate (optional)</u><br />
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<o:p></o:p></div>
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75g white chocolate chips<o:p></o:p></div>
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sprinkle of freeze dried raspberry powder<o:p></o:p></div>
</div>
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<b><u><o:p></o:p></u></b></div>
<b><u>Method: </u></b></div>
<div style="text-align: start;">
<div class="MsoNormal" style="text-align: center;">
<o:p></o:p></div>
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<span style="font-family: inherit;">Preheat the oven to 170.</span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">Firstly in a small bowl mash the raspberries </span><span style="font-family: inherit;">with the icing
sugar an dash of lemon juice, set aside.</span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">Cream together the sugar, butter and vanilla until very
pale, light and fluffy.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">Beat the eggs in a small bowl and add slowly into the
butter/sugar mix (alternate with a spoonful of flour if it looks like it may
curdle.)<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">Sift in the flour and baking powder and mix to combine.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">Then fold through the raspberry pulp and chopped white
chocolate to create a ripple effect.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">I popped this into a large disposable piping bag and cut a
large hole in the end and piped it into the cases (which were already on a
baking tray) for ease, but you could simply spoon it in if you like.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">Bake for around 35 mins until golden brown and springy to
the touch.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">The mixture has a lot of liquid in it due to the
raspberries which makes the finished cakes lovely and moist, but it does mean
they sink a wee bit in the middle as they cool so don't worry about this if it
happens (it did to me anyway.)<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;">Whilst they cool, make the icing/glaze by putting the
seedless/strained jam in a bowl and mixing until looser and smooth, then add
the cream cheese and icing sugar and stir to combine.<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Pour this onto the cooled loaves and decorate.</span></div>
</div>
<div style="text-align: center;">
<br /></div>
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I had some mixture left over so decided to make a few cupcakes, as I didn't want to waste any of the mix, hope you enjoyed this recipe and once again thank you to Cathryn and Sarah Jane :)</div>
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<br /></div>
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Chloe xo</div>
<div style="text-align: center;">
<br /></div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com6tag:blogger.com,1999:blog-5459660655800181791.post-63838567582044147692012-10-18T03:04:00.001+01:002012-10-18T10:35:25.634+01:00The Great British Bake Off - Victoria Sponge<br />
<div class="MsoNormal" style="text-align: center;">
Today I'm having severe withdrawal symptoms now that
The Great British Bake Off has ended,
what will I do on Tuesday evenings now? Anyway I decided to take some
inspiration from the How To Bake book that coincided with the last series and
tried my hand at making the 'perfect' Victoria sponge. <o:p></o:p></div>
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<br /></div>
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</div>
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<b><u>Ingredients:</u></b></div>
<div class="MsoNormal" style="text-align: center;">
<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<b><u><br /></u></b></div>
<div class="MsoNormal" style="text-align: center;">
4 free range eggs<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
225g/8oz caster sugar, plus a little extra for dusting the
finished cake<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
225g/8oz sifted self-raising flour<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
225g/8oz baking spread, margarine or soft butter at room
temperature, plus a little extra to grease the tins<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
1/2 tbsp of vanilla extract<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
1 tbsp of milk<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
A jar of raspberry jam<o:p></o:p></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<b><u>Method:<o:p></o:p></u></b></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
1. Pre-heat the oven to 180C/350F/Gas 4.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
2. Grease and line 2 x 20cm/8in sandwich tins: use a piece
of baking or silicone paper to rub a little baking spread or butter around the
inside of the tins until the sides and base are lightly coated. Line the bottom
of the tins with a circle of baking or silicone paper (to do this, draw around
the base of the tin onto the paper and cut out).<o:p></o:p><br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
3. Whisk the butter for 1 minute until it's light and fluffy
(ideally the butter should be at room temperature, when place in the bowl.) <o:p></o:p><br />
<br /></div>
<div class="MsoNormal" style="text-align: center;">
4. Break eggs into a separate bowl and then put in the 1/2
tbsp of vanilla extract and lightly beat together, after add a spoonful of the
egg mixture into the creamed butter, then thoroughly whisk every time each
tablespoon is added. This should take around 5 minutes.<o:p></o:p><br />
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5. Next gradually beat in the sugar until thoroughly mixed,
after add the tbsp of milk, then sift the self raising flour again, once this
is done add it to the mixture and gently fold in with a metal spoon until the
streaks of flour disappear. Remember not to over mix as this with knock all the
air out making the cake heavy.<o:p></o:p><br />
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6. Divide the mixture evenly between the tins: this doesn’t
need to be exact, but you can weigh the filled tins if you want to check. Use a
spatula to remove all of the mixture from the bowl and gently smooth the
surface of the cakes.<o:p></o:p><br />
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7. Place the tins on the middle shelf of the oven and bake
for 25 minutes. Don't be tempted to open the door while they're cooking, but
after 20 minutes do look through the door to check them.<o:p></o:p><br />
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8. The cakes are done when they’re golden-brown and coming
away from the edge of the tins. Press them gently to check they should be
springy to the touch. Remove them from the oven and set aside to cool in their
tins for five minutes. Then run a palette or rounded butter knife around the
inside edge of the tin and carefully turn the cakes out onto a cooling rack.<o:p></o:p><br />
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9. To take your cakes out of the tins without leaving a wire
rack mark on the top, put the clean tea towel over the tin, put your hand onto
the tea towel and turn the tin upside-down. The cake should come out onto your
hand and the tea towel – then you can turn it from your hand onto the wire
rack.<o:p></o:p><br />
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10. Set aside to cool completely, to assemble the cake,
place one cake upside down onto a plate and spread it with plenty of jam. If
you want to, you can spread over whipped cream too. Top with the second cake,
top-side up and sprinkle over a dusting of icing sugar.<o:p></o:p></div>
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<a href="http://1.bp.blogspot.com/-j4yhbcP0sUc/UH9intlSQdI/AAAAAAAAAlE/P4FJp7DFgKc/s1600/IMG_1791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-j4yhbcP0sUc/UH9intlSQdI/AAAAAAAAAlE/P4FJp7DFgKc/s640/IMG_1791.JPG" width="628" /></a></div>
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And there you have it the perfect victoria sponge, hope
you've enjoyed my first post. What's your favourite cake to bake?</div>
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<o:p></o:p></div>
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Chloe xo<o:p></o:p></div>
Chloehttp://www.blogger.com/profile/04989748260951839667noreply@blogger.com0