Showing posts from February, 2021

Cinnamon Bun Cake

  I first shared this recipe back in 2014  after seeing it on Audra Fullerton's blog . I decided to give it another go this weekend as I wanted to make something really special for brunch after a rubbish week.  I have converted all the cup measurements into grams for any fellow British bakers who want to give this one a go. I am so happy with how it turned out and I hope you enjoy the video I made, showing you how to make it over on my Instagram .  Ingredients for the dough: 175ml milk 55g butter 450g strong white bread flour 7g yeast 50g caster sugar 1/2 tsp salt 60ml water  1 egg  For the filling: 125g dark brown sugar 1 tbsp cinnamon 55g butter  1 tsp vanilla extract For the frosting: 60g butter, softened  125g icing sugar  1 tsp vanilla extract  a splash of milk  Method: 1. To make the dough, warm the milk and butter in a small saucepan until all the butter has melted and leave to one side. 2. Put 2/3rds of the flour into a large bowl. Add the yeast to one side and the sugar an

The Bumper Pancake Post!

Well, the best day of the year is finally upon us... Pancake Day! I asked on Instagram  which pancake recipes you would like to see, but we ALL KNOW I was always going to share all three! So here are my ultimate Vegan Pancakes, Crepes and American Pancakes recipes. Enjoy! 3 Ingredient Vegan Pancakes These pancakes are Vegan! They are also egg, gluten and dairy free! Win win!  Ingredients: 100g oats 2 bananas, mashed 100ml dairy-free milk of your choice (I used oat) Method: 1. Grease your pan well and heat.  2. Blitz all your ingredients together in a blender/food processor.  3. Pour ladles of batter onto the greased pan. 4. As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook an additional minute. Serve with maple syrup and fresh fruit.  Crepes As much as I love American Pancakes for breakfast on a Sunday morning, on Pancake Day, I have to have Crepes with lemon and sugar. It's just classic and what we

Bakewell Muffins

This is a BakingBo original recipe! This recipe is dedicated to the wonderful Sarah Powell . I've followed Sarah for years and always been a fan of the Jules and Sarah Podcast . But last year, she hosted her first Granny Supper Club, which I was lucky enough to attend. Since then she's gone on to create a wonderful online community of like minded people through her LIIIIVE Elevenses chats and her wonderful Parlour membership.  Sarah has been a huge cheerleader for me this last year. I sent her some of my Bakewell Blondies last summer and she was kind enough to mention them on a recent Nibble podcast episode !  Today is her birthday so I thought I would create these muffins, especially for her! They are inspired by her love of all things Bakewell. Happy Birthday Sarah! These muffins are super light, have that classic almond flavour, with a good dollop of jam inside! This recipe makes about 6/7 large muffins (as pictured) or 12 smaller muffins.  Ingredients: 300g self raising fl

Valentines Day Cupcakes

Normally, I'm not a big fan of Valentines Day. But this year, I am finding any excuse to celebrate ANYTHING, big or small. I found these gorgeous pink and red heart shaped cupcake cases in my cupboard and knew I had to use them! These are just a really simple cupcake recipe so feel free to jazz them up in any way you see fit! This recipe makes 12 cakes!  Ingredients for the cakes: 125g butter  125g caster sugar  125g self raising flour  2 eggs 1 tsp vanilla extract 1 tbsp milk Ingredients for the icing: 100g butter, softened  icing sugar food colouring  Method: 1. Preheat the oven to 190/170 fan.  2. Combine all of the cake ingredients in a bowl using a hand whisk or a standing mixer.  3. Divide between 12 cupcake cases. Bake for 15 minutes until risen and golden brown. 4. Whilst the cakes are cooling, prepare the icing. Cream the butter in a bowl. Add icing sugar (gradually) until you have the desired consistency. Divide the icing in to two bowls. Colour half the icing red and hal

Cheese Straws

I have been baking these Cheese Straws for years! I first posted this recipe on the blog back in 2013 and thought I would share them again now. I made them to have alongside some homemade Leek and Potato soup. I will share the recipe for that down below in case you are interested! Cheese Straws: Ingredients: 200g self raising flour pinch of salt 1/2 tsp mustard powder 100g butter 150g mature cheddar cheese, grated 2 eggs 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 mixture into a rough dough. 3. Roll out on a floured surface and cut into strips. Put on a baking tray, lined with greaseproof paper then sprinkle the extra cheese over the top. Bake at 160 for 20 minutes until golden brown. Leek and Potato Soup: Ingredients: 2 leeks, roughly chopped 4 medium potatoes, peeled and diced 1 onion, finely chopped 40g celeriac, peeled and finely diced 1/2 tsp ground white pepper

White Chocolate and Miso 'Creme' Inspired Cookies

Last week, I turned 28! Despite the lockdown, my wonderful parents and boyfriend ensured I had a wonderful birthday. This included receiving a surprise box of Creme Cookies ! It's been almost a year since my friend Steph and I attempted to get our hands on a Creme Cookie when we went to London. I was very excited to try them and my favourite flavour, by far, was White Chocolate and Miso. I had seen that Anna of The Anna Edit had posted this recipe a while ago so I thought I would give them a go today. I did a bit of an experiment with the chilling times as seen below. I would say that appearance wise, the cookie dough that was frozen looks the most like a Creme cookie! But they all tasted amazing! Just depends if you prefer a more spread, well done cookie or a thick gooey one!  Ingredients: 200g butter, cold and cut into cubes 200g light brown sugar 100g golden caster sugar 2 eggs 360g self raising flour 1 tsp cornflour 1 tsp bicarbonate of soda 1/2 tsp salt 2 tbsp white miso 25