Showing posts from September, 2013

Spiced muscovado loaf cake with brown sugar icing!

Another day off, another bake! Today's recipe is from the March 2013 edition of the Sainsbury's magazine! And it's amazing. It's only 266 calories a slice when the cake is cut into 10 slices. Ingredients for the cake 175ml whole milk 2 tbsp ground ginger 1 tbsp ground nutmeg 1 tsp ground cinnamon 75g muscovado sugar 75g soft unsalted butter 75g black treacle 100g golden syrup 200g self raising flour 1 tsp bicarbonate of soda 1 medium egg For the icing 25g very soft unsalted butter 40g muscovado sugar 25g icing sugar 1 tbsp double cream 1/2 tsp vanilla extract Method 1. Preheat the oven to 180. Line a 7cm deep, 20cmx9cm loaf tin with greaseproof paper. 2. Put the milk, spices, sugar, butter, treacle and syrup in a large saucepan and melt together over a low heat. Put the flour and bicarb in a large mixing bowl. Pour the wet mixture in the bowl and stir well. Add the egg and mix thoroughly. 3. Pour the mixture into the prepared tin and bake for 35

Pan Haggerty!

Brace yourself. Today, I made a savoury dish! It's out of the Hairy Biker's second diet book. So, you can justify eating a massive portion because it's only 320 calories (when it serves 4.) Ingredients 200g bacon, sliced 2 onions, thinly sliced a splash of oil 5 medium carrots, chopped 6 medium potatoes, sliced 500ml chicken stock (made from 1 stock cube) 100g mature cheddar cheese Method 1. Trim the fat off the bacon. Mist a large pan and heat. Add the sliced onion and bacon. Cook for 8-10 minutes until the onions start to softened and begin to colour. Once cooked, remove the bacon and onion from the pan. 2. Lay half of the sliced potatoes in the bottom of the dish. Spread a third of the bacon mix on top. Sprinkle half of the carrots on top. Then add the rest of the bacon mix. Add another layer of carrots. Then add the remainder of the bacon mixture and top with the rest of the potatoes. Pour the stock over the dish.  3. Bring to the boil and then turn the tem

Iced Cinnamon Buns and Mulled Apple Juice

Today is a very rainy and miserable Sunday. I thought that I would embrace the autumnal weather we've been having by making an autumn classic. Iced cinnamon buns. The original recipe is from an American blog I stumbled across:   In the original recipe, all the measurements are in cups so I've done my best to convert them all into grams. Luckily I have a dry measure that has American cups on it so that's super handy!  Iced Cinnamon Buns Ingredients for the dough 1/2 cup (118ml) milk 1/4 cup (55g) caster sugar 3/4 tsp salt 2 1/4 tsp dry active yeast 1/2 tsp caster sugar 1/2 cup (118ml) warm water 1 egg 3 cups (408g) bread flour 2 tbsp melted butter For the filling 1/4 cup (55g) melted butter 1/2 cup (110g) caster sugar 1 1/2 tsp cinnamon For the glaze 2 tbsp melted butter 1 cup (128g) icing sugar 1-2 tbsp hot milk 1 tsp vanilla extract Method 1. For the dough, heat the milk, sugar and sa

Toffee choc cookies!

I used the basic cookie recipe I've posted before (found here ) However, instead of M&Ms or chocolate chips I used some of the sweets we sell at work. They're called Toffi-Chocs and they're delicious!  Ta da! Hopefully more posts soon! I am loving this new season of GBBO and can't wait for the book that accompanies the series to come out! X Bo

Mocha Brownies!!

My second bake of the day: Mocha Brownies!  Ingredients 100g butter, diced 200g dark chocolate, broken into pieces 4 eggs 250g caster sugar 4 satchets of Starbucks Colombia coffee 30g cocoa powder 100g plain flour 1 tsp baking powder 100g white chocolate, chopped Method 1. Heat the oven to 160. Line a 20cm square tin with baking paper. 2. Put the butter and dark chocolate in a heatproof bowl and melt over a pan of simmering water. Leave to cool a little. 3. Using an electric whisk or food processor, beat together the eggs and sugar until light and fluffy. Beat in the cooled chocolate mixture.  4. Mix the coffee, cocoa, flour and baking powder together and then add to the chocolate mixture and gently stir together. Finally add the white chocolate. Pour into the tin and bake for 25-30 minutes until set but still a little bit squidgy. Leave to cool completely and then cut into squares.  Ta da!  And there we have it! Can't wait to take the


This is post one of two today!! I've been working so much lately that whenever I have a day off I go a little bit mad and bake lots!  Today I decided to make something I've always been intrigued in. An american cookie called a SNICKERDOODLE! The name alone had me on board straight and when I found out they're little chewy cinnamon cookies, I decided to do some research and make some!  This is the original recipe I'm basing mine on: Measurements were a little tricky as all the recipes I found used cups, being an american recipe! My lovely friend gave me a dry measure for Christmas and it's got American cups on it, so I used that, for everything except the butter. That I had to Google the weight in grams! Ingredients for the cookies 1 cup (225g) butter 1 and 1/3 cups (268g) granulated sugar 1 large egg 2 tsp vanilla extract 3 cups (384g) plain flour 3 tsp baking powder 2