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Showing posts from January, 2013

Great British Bake Off

Just sent in my application for series four of Great British Bake off. Exciting and terrifying at the same time!  I probably won't be picked but you never know! X Bo

Or alternatively...

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If you're watching the calories, try these skinny lemon cupcakes with a drizzle of icing. I found this recipe in the Hairy Dieters recipe book. At just 117 calories a cake, they make a marvellous treat for even the strictest dieter! Skinny lemon cupcakes with drizzly icing Ingredients for the cupcakes 200g self raising flour 1 tsp bicarbonate of soda 75g caster sugar grated zest of 1 lemon 2 large eggs 150ml low fat natural yoghurt  2 tbsp semi-skinned milk 50ml sunflower oil For the lemon icing 100g icing sugar 4 tsp lemon juice Method 1. Preheat the oven to 180. Line a muffin tray with paper cases. (The recipe claims to make 12 but I managed to make 17.) 2. Place the flour, bicarb, sugar and lemon zest. Make a well in the centre. 3. Beat the eggs with a large whisk. Beat in the yoghurt, milk and oil until well combined. Stir into the flour with a large metal spoon until all mixed together. 4. Divide the batter between the cases. Bake in the oven for 15 minute

Branching out on books...

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One of the wonderful new baking books I got for Christmas was Boutique Baking by Peggy Porschen. It's such a beautiful book and there are so many recipes I want to try so watch this space!  Today I made the lemon cupcakes. In the original recipe they have raspberries in the them but I didn't include them in mine.  Lemon Cupcakes Ingredients for frosting 200g cream cheese 200g unsalted butter 500g icing sugar zest of 2 lemons For the sponge 200g unsalted butter 200g caster sugar pinch of salt zest of 2 lemons 4 medium eggs 200g self raising flour For the sugar syrup 150ml lemon juice (approx. 4 lemons) 150g caster sugar Method 1. To make the frosting put the cream cheese in a mixing bowl and beat until smooth and creamy. Place the softened butter, icing sugar and lemon zest in another bowl and cream together until pale and fluffy. Add the cream cheese a little bit at a time to the butter mixture until combined. Chill. 2. To make the cupcakes place the softe

Cheese straws

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This week I've been plunged back into my baking mood. Last night was the COD performance of the Panto at the Theatre/Cinema I work at. It was a good night where the crew perform a version of this years panto for the cast & staff. Afterwards there was a party & as always, I took some of my gingerbread stars. I didn't think there were any photographs of them but then I saw this on Daisy Wood-Davis' twitter... This morning I was inspired by the GBBO repeat on BBC1 to bake again. I decided to make the cheese straws from the old Be-Ro flour cookbook we've had longer than I can remember.  Ingredients 200g self raising flour two pinches of salt 1 tsp mustard powder 100g butter 150g mature cheddar cheese, grated  2 eggs some extra cheese to melt on top Method 1. Put the flour, salt & mustard powder in a bowl. Rub in the butter until it resembles breadcrumb. Add the grated cheese.  2. Use the egg to combine the mi