Saturday, April 16, 2011

Easter Treats in a Cone

I recently made these handheld treats for Amber's Primary School's Bake Sale during a very sunny Easter Egg Hunt.  And I was surprised to be told that these flew off the table quicker than the children running around the field with the scent of chocolate in their nostrils.  Needless to say they want more for the next Bake Sale,  and as you can change the theme to suit the occasion, the sky's the limit.  So I wanted to share these with you of course and to also put them forward for the Easter Cake Bake which is run by A Slice of Cherry Pie.  So if you have any Easter delights to share, just click on the link for more info.

Easter Nest Ice-Cream Cone Cakes

Cupcake Mix

  • 90g Butter, Softened

  • 1/2 tsp Vanilla Extract

  • 110g (1/2 cup) Caster Sugar

  • 2 Eggs

  • 150g (1 cup) Self-Raising Flour

  • 2 tbsp Milk

Start by Preheating your oven to 180 c and line a muffin pan with 12 paper cases.  Beat the Butter and Vanilla Extract with the Caster Sugar in a mixer or with an electric hand mixer until combined.  Then add the eggs one at a time, mixing after you add each egg.  Then add in the Milk followed by the Flour and mix until the ingredients are just combined and then turn up the speed on the mixer and continue to beat until the batter has changed to a paler colour.  Divide the mixture between the cases and bake for about 20 minutes.  Once their ready turn the cakes out onto a wire rack to cool.

Butter Cream Frosting

  • 125g Butter, Softened

  • 240g Icing Sugar

  • 2 tbsp Milk

  • 2 tbsp Cocoa Powder

Add together all the ingredients and blend together until throughly combined.

The Extras

  • Ice-Cream Cones

  • Mini Eggs

  • A decorated old shoe box with holes in the top for your Cones to sit in

Once the cakes are cool.  Trim to fit into your Cones.  Don't throw the trimmings away, as they will fit down inside the cone. Place a few small blobs of Icing on top of your cake stuffing and place the cupcake on top.  Then pipe the Frosting all over the Cupcake.  Place into the hole in the box and add your Mini Eggs. Repeat and Eat xx

Thursday, April 7, 2011

Homemade Ice Cream Without the Machine

I tried out a recipe for an Ice Cream without a mixer and it is truly delicious and most importantly of all, has satisfied a most picky critic... My daughter Paige. Check it out and have a go, you won't be disappointed. View at Brie en Croute



Banana and Choc Chip Cake/Muffins

A firm Favourite in our house.   A fantastic way of using up Bananas that have gone a little too ripe and as a result get over looked in the fruit bowl for something a little less brown!  The mix can be used to make 12 Muffins or a cake, the choice is yours.  This lovely moist cake/muffins keeps for a good few days in an air tight container without drying out.

  • 175g/6oz  Butter

  • 225g/8oz  Soft Brown Sugar

  • 275g/10oz  Ripe Bananas (before peeling)

  • 1tsp  Vanilla Extract

  • 275g/10oz  Self-Raising Flour

  • 1tsp  Bicarbonate of Soda

  • 3 eggs, beaten

  • 100g/4oz  Milk Chocolate Chips

  • Porridge Oats( optional )

First pre-heat your oven to 180 c/ 350 f/ Gas 4 and grease and line a cake tin or place cases in your muffin tray.  Gently heat the butter and sugar in a pan until all the sugar is dissolved.  Remove from the heat and set aside for 5 minutes.  Whilst the butter/sugar mix is cooling, mash the bananas together with the Vanilla.  In a large bowl or mixer sift the flour and Bicarb, then add in the bananas, eggs and butter/ sugar mix and stir until well combined.  Fold in the Chocolate chips and spoon the mix into your cake tin or muffin cases.  At this point you can sprinkle some porridge oats over the top or you cake/ muffins.  If your making the cake, bake for 40-50 minutes or until a skewer comes out clean when inserted into the centre of the cake.  If muffins were the order of the day, bake for around 20-25 minutes.

Saturday, April 2, 2011

Marshmallow Makin'

This afternoon, inspired by the front cover of April's Delicious Magazine, I made some Marshmallows with my two lovely assistants.  The sticky results were a joy to the girls, who have never had so much fun cleaning out the bowl.  A bit different to the usually cake batter treat.  And as always with sweets, the end product doesn't hang round for long.  After all they made it, so why not enjoy it?  For some ideas and recipes for fluffy marshmallow head over to Delicious Magazine.