Easter Baking

HAPPY EASTER!

This time last year I went all out for Easter, baking up some super cute treats. So if you want to check that out, feel free to here.

This year though, I wanted to put more effort into simpler recipes to make sure they turn out a 10/10. However, it’s me, so they turned out a 7/10.

Heres what I got up to…

Bunny Shortbread

You will need:

  • 250g Plain Flour
  • 75g Caster Sugar
  • 175g Butter
  • 150g Milk Chocolate
  • Bunny Cutter

Instructions:

  1. Preheat the oven to Gas Mark 4/180C/350F.
  2. Mix together the flour and sugar.
  3. Next add the butter, using your fingers, until its a breadcrumb consistency.
  4. Chop up or just break the chocolate into chocolate chip size.
  5. Add the chocolate chips to your mixture.
  6. With your hands, try to form a dough with the mixture, it should eventually hold its shaped once squeezed together.
  7.  Create a floured surface to then roll out your dough.
  8. Start to use your bunny cutter (you could just cut into whatever shape you’d like)
  9. Place the shortbread onto a baking tray that needs to be lined with greaseproof paper.
  10. Bake for about 20 minutes or just until its golden.

One thing I struggled with is that they’re so crumbly. Yes once you squeeze them together they form a dough but once I tried rolling that out I was back to crumbs again. 

Mini Egg Raspberry Cupcake

You will need:

  • 50g Unsalted Butter
  • 180g Caster Sugar
  • 1 Egg
  • Couple drops of Vanilla Essence
  • 160g Plain Flour
  • 2 Teaspoons Baking Powder
  • 160ml Full fat Milk
  • Raspberry Jam
  • Mini Eggs
  • Buttercream

Look at the filling in that…

Instructions:

  1. Preheat oven to Gas Mark 4/180C/350F.
  2. Mix together the butter and sugar until you have a creamy consistency.
  3. Add the egg and vanilla extract.
  4. Slowly add the flour and baking powder.
  5. Again, slowly add the milk until you have a smooth mixture.
  6. Put the mixture into cupcake cases (that should be put into a muffin/cupcake tray).
  7. Bake for 20 Minutes.
  8. Once cooled, cut out a hole in the middle and add the raspberry jam.
  9. Heres where you can cheat like I did or make your own icing. I just went out and bought buttercream and used an icing bag and nozzle to decorate the top.
  10. To finish, add Mini eggs or something else of your choice.

Hope you enjoyed this blog post. Even if they don’t look quite as appetising. What have you been up to over Easter? See you soon.

Love, Sophie

X


About Me

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The Start of Spring Baking 2017

I really had no clue what to call this post. But for a Wednesday Evening I fancied sharing what I baked at the weekend; Blueberry Muffins and a Banana Loaf! Heres how they turned out…

Blueberry Muffins

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Granted they don’t look the best, but they tasted good. I think my problem was I didn’t put enough mixture into the cases and I didn’t even the mixture out but never mind. Maybe if any of you follow this recipe, you’ll do a better job.

Ingredients:

  • 100g Butter
  • 60g Caster Sugar
  • 2 Eggs
  • 100g Flour
  • 1 tsp Baking Powder
  • Pinch Nutmeg
  • 120g Frozen Blueberries

WARNING: You have to leave the mixture overnight, so maybe plan ahead. Anyways, mix together the butter and sugar, add the eggs, and mix until it looks like a good mixture??? I don’t know maybe just take a guess at this stage… well done Sophie, clearly a master chef. Moving on, you then add the flour, baking powder and nutmeg, making sure its all combined (finally thought of a better word). This is where you now leave it over night in a refrigerator.

Next, (once you’ve left it over night of course) you place a spoonful of mixture into each muffin case to about half way. Then you stuff each muffin with as many blueberries as you’d like (but maybe like 6 maximum).

Finally, (yesss its getting closer to eating them) you bake them in the oven that needs to be set at Gas Mark 6/400F/200C for 20 minutes. I’d use that as a guideline but I basically took them out when they’re that golden colour and it looked like I won’t be poisoning myself or anyone else willing to try one.

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 Banana Loaf

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Ingredients:

  • 130g Butter
  • 130g Caster Sugar
  • 2 Eggs
  • 130g Self Raising Flour
  • 2 Bananas
  • 1 tsp Baking Powder

First things first, butter whatever tin you want to use for this banana thing and put some of the baking parchment in, so its easy to lift the banana loaf out, once its out of the oven. I.e so you have less time before you get to eat it. Also, you might want to heat the oven to Gas Mark 4/160C FAN/180C, before you start the mixture.

Next, you need to mix together the butter and sugar, until its light, I’d say and fluffy but I never think that’s the right adjective. Then add the eggs gradually and add a little flour while you’re at it. Then throw in the rest of the flour, (but maybe not literally cause that stuff gets messy) baking powder and bananas (which have to be mashed). Pour it into the tin of your choice and bake for half an hour until a knife comes out clean. Although I don’t know why you’d have a knife in your loaf…

Finally, you’re done, just make sure to let it cool otherwise you’ll burn your tongue. Trust me, I’ve been there, you can’t taste anything for days.

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Hope you enjoyed this blog post. Sorry for my use of vocabulary during the recipes when it may be more helpful if its a bit more formal, I just thought that it makes it more ‘me’ and maybe a bit more interesting. See you soon.

Love, Sophie

X


About Me

Smoothie Recipes

Since Christmas, when my Mum got a blender as a present. I have had a smoothie pretty much everyday. Truthfully, I have started having them every other day just to lay off, don’t want to turn too healthy do I?

Anyways, I thought I’d share with you the couple of different smoothies I do make. And I thought maybe one of you could tell me some of your favourite recipes for smoothies so I get a bit of inspiration.

Strawberry & Banana

img_1941I’m the type of person who doesn’t really pay much attention to measurements so I just throw it all in and hope for the best.

So roughly I use:

  • Around 250 ml of semi skimmed milk or a bit less.
  • 1 or 2 Bananas depending on whether my Mum bought the fun size ones (I’ll use two then)  or just the regular ones.
  • A few strawberries.
  • A couple ice cubes.

I love this smoothie and its probably my favourite out of the ones I make. You know, all three of them…

img_1942Side note: I love the mug I use for the Smoothies, I got it off my best friend at Christmas and it came in a hot chocolate set. But you know I’m just living that healthy lifestyle at the minute so I guess I’ll just carry on using it for smoothies.

Blueberry & Banana

img_1973Ooo the first time I tried a blueberry I did not think they were going to be as sour as they were. But they taste 10x better in a smoothie. I use pretty much the same measurements as the strawberry & banana apart from the obvious; I put blueberries in.

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Banana Smoothie

I do like a good old plain banana smoothie. I haven’t taken any pictures for this one because I haven’t actually had one in a little while. But I still enjoy this when I’m in a rush.

Hope you enjoyed this blog post. I literally made this short post so maybe one of you guys could give me inspiration as to what other smoothies I could try. Should I stop putting banana in everything? Should I be replacing the milk with natural yoghurt? I really haven’t got a clue. But maybe this post gave you just a slither of inspiration. See you soon.

Love, Sophie

X


About Me

Alfie’s 1st Birthday

This is probably very uninteresting to all of you. But for me, I’m very excited to share all these pictures of my now 1 year old Golden Retriever, Alfie. His birthday was yesterday and to mark the occaison on this blog I thought I’d share pictures that I’ve taken of him over the months.

January 

This was the month I chose Alfie out of a cute litter of puppies. I had to wait till February to pick him up. 
February 

I picked Alfie up on my 1 year blogiversary. And I actually blogged on that day, if you want to read it you can here

March 

 
April  

It’s crazy to think there was a point that I could actually pick Alfie up, not very well but still. 
May 


June 

July 


August


September 


October 


November 


I also attempted cupcakes or ‘pupcakes’. But they didn’t really turn out too well. Nevermind…


Hope you enjoyed this blog post. It was so cute looking back at old pictures of Alfie and I can’t believe he’s now 1. The next milestone will be actually having him for 1 year. As well as that being my 2 year blogiversary. Okay, I’ll stop now as this has turned into one of my longest endings. See you soon. 

Love, Sophie

X


About Me

Summer Baking 

Going completely off topic from this post but I get my GCSE Results tomorrow and I couldn’t be more nervous. If I’ve felt happy today than I think ‘why should I be if I haven’t done well tomorrow?’. My parents have been so supportive and know I’ve tried my best so they said they’ll be happy no matter the outcome. Whereas I’ll be disappointed if say I haven’t passed anything. Anyways enough of me worrying. 

A while ago, I did a Spring Baking where I did 3 different recipes. So I decided to do it again…

Peanut Butter Squares

I have to admit I don’t like Peanut Butter but they were so cute that I had to try them. They did taste really nice though, I think it’s the chocolate that made the recipe. 

Ingredients:

150g butter

200g milk chocolate 

250g of Digestive biscuits

200g brown sugar

300g peanut butter

1 tsp vanilla extract 

To start, line a baking tray with grease proof paper (this helps when taking the peanut butter squares out). Put the butter in a large pan and melt it on a low heat. Remove the pan off the heat once butter has melted. Next, move onto melting the Chocolate, whether that’s over a pan of boiling water or in the microwave for 30 second bursts. Then I put the biscuits and sugar into a food bag, got a rolling pin and smashed it into crumbs. If you ask me, it’s great if you have some anger that needs releasing. Next, tip the biscuit and brown sugar crumbs, peanut butter and vanilla extract into the pan with the butter. And MIX! Tip mixture into the tin and squash down. Then place the melted chocolate over the top and refrigerate for at least an hour. 


White Chocolate Drizzled Flapjack 

Alright, so it doesn’t look amazing. But that’s only because of my decorating skills. But trust me, it tastes really nice. 

Ingredients

125g butter

125g brown sugar

4 tablespoons of golden syrup 

250g porridge oats

100g White Chocolate

Preheat the oven to 180 degrees/Gas mark 4. Melt the butter over a low heat and add the golden syrup and sugar. Remove from the heat when everything is melted and the sugar is dissolved. Stir in the porridge oats. Put the flapjack mixture into a baking tin and squash down. I found a metal spoon really helps to achieve this. Finally bake for 20 minutes. 

To finish, I melted some white chocolate in the microwave and tried (and failed) to drizzle it over the flapjack once cooled.


Strawberry Cakes 

I made these this morning but they sunk in the oven, maybe too much rising agent. Anyways, tried again (just for this post) and they worked out much better. I love these, seriously, so much. I may, or may not be devouring one right now.

Ingredients

250g butter

250g caster sugar

5 medium eggs

250g self-raising flour 

1tsp baking powder

Pinch of salt

Couple drops of vanilla extract

300 ml double or whipping cream

50g icing sugar

Strawberries

Preheat oven to 180 degrees/Gas mark 4. Make sure to have paper cases lined ready for the mixture later. For the sponge, put the butter in a bowl making sure it’s soft. Add the sugar and mix together. Then adding the eggs and this is where I had to beat the whole thing crazily for a couple of minutes. Add the flour, baking powder, salt and vanilla extract and stir well. Then put the mixture evenly into the different cases and put in the oven for 25 minutes. 

Once cooled, I made the mixture that goes on top. This was the cream, vanilla extract and icing sugar all mixed together. I also added a bit of food colouring to make it pink, because who doesn’t like pink? Obviously putting that on top of the cakes and putting the strawberries on top of that. 


Hope you enjoyed this post, I love baking even though this took a little while to make all of it. Comment what you’ve been baking recently or would like to soon. Wish me luck for tomorrow and my results. See you soon.

Love, Sophie 

X

About Me

Helmsley & Sweet Treats

This week, I have had off from School and I now go back in for exams (8 TO GO!) and the lessons that I have exams for. Mostly, I’ve just been revising but on Saturday I went to a small town, 45 minutes away from me, called Helmsley. It was super cute and I got a few really good photos. However, I was looking at tags from Helmsley on Instagram (because sometimes I’m just that sad) and I had no idea the place had a castle! So annoying because how good would the photos have been. Anyways, here are the pictures I did take…

helmsleyThe shops were all so small and old fashioned.

helmsley 5I was fully aware of people watching me as i was in the middle of a car park trying to take a picture of a Tudor house. However, its not even that good of a picture I deserve A* for determination to get a picture.

helmsley 3Just the whole town was quirky but so cool.

helmsley 4The blue skies really helps this place to be very picturesque. It was finally warm! Although, I was not happy coming back home to the mist and grey clouds.

image8I was trying out different saturation levels on this picture and I really liked it being black and white. I think this just portrays how dated the area is.

helmsley 2For some reason I’m loving the high contrast on this. I can’t explain it but I love this picture.

Also, I didn’t want to do one whole blog post on what I baked on Friday. But at the same time, I was proud of what I’d done, so I thought I’ll just add it on.

I was so happy with the way they turned out. Yes, some fell over because of the Strawberry and Cream in the middle, but it’s okay I just offered them ones to my Dad.

 

Hope you enjoyed this post, its currently 15 days until my last exam and I am VERY excited. I cannot wait to focus on my blog. Feel free to like, comment or follow!

Love, Sophie

X

img_7247-1About Me

Easter Treats

HAPPY EASTER!

I have been so excited for this blog post. I had so many ideas on different recipes based around Easter, that I knew had to do a blog post. I came up with 3 different recipes I wanted to try out; one’s really simple, another has a bit more to it and the third is more of a challenge (for someone like me anyways). But I have made sure there is something for everyone, enjoy…

Easter Egg Nests

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What you will need:

  • Milk Chocolate
  • White Chocolate (optional)
  • Rice Krispies/Cornflakes/Cereal of your choice
  • Mini Eggs                                                        IMG_7721

 

I love this recipe mainly because of its simplicity but aren’t they just the cutest?! Anyways, to begin with you put either Rice Krispies or Cornflakes, whatever your preference, into a bowl. Then melt the milk chocolate and pour into your bowl of cereal. Grab a spoon, and mix it up, so the chocolate has completely covered the cereal. Once completed, empty the contents of the bowl into cupcake cases. Next, add mini eggs on top for decoration. After waiting for the chocolate to harden I finished with grating white chocolate over the top.Of course this is optional, I just thought it added a bit more detail. Also, I took the cases off just to make them look more like nests.

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Flower Cupcakes

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What you will need:

  • 60g Softened Butter
  • 60g Caster Sugar
  • 1 Egg
  • 60g Self-raising Flour
  • 1 tbsp milk

For the top:

  • 150g Icing Sugar
  • Pink Food Colouring Gel
  • 115g Softened Butter
  • 1-2 drops of Vanilla Extract
  • 2 tbsp Milk
  • Wafer Daisies

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I wanted to make these with the least ingredients I could so you could easily find them at home, well mainly the base, but if you wanted to go all out then feel free. First, set the oven to Gas Mark 4/180*c/350*f. Mix the butter and sugar together until you it becomes creamy. Add the egg and carry on stirring until the mixture is smooth. Next add the flour and milk, mixing until smooth. Fill as many cupcake cases you have with the mixture, you only need a big spoonful in each, you should make about 6-8, possibly more. They need to cook for 20 minutes, but keep checking and whenever they spring back up after touching, take them out.

You need to wait for them to completely cool before starting to ice. To prepare the icing, is really simple, all you do is add the butter, sugar, vanilla extract and milk together, then mix it until smooth. Next, add a bit of the food colouring gel a bit at a time until you get it to the shade you want it to. If you have an icing bag and nozzle (is that even the right word??) then place the icing into the bag and decorate your cupcakes. YOU NEED THE ICING TO BE AT A REALLY THICK CONSISTENCY, otherwise your fancy nozzle will just be a waste of time and your beautiful mixture will trickle down the sides, trust me from experience I know. Just keep adding icing sugar to thicken it up, for me it didn’t change the sweetness of the icing. Finally, if you have anything to decorate the top with, then add that, I used these wafer daisies and I think they make it look so cute!

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Gingerbread Easter Biscuits

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What you will need:

  • 150g Self Raising Flour
  • pinch of Salt
  • 3 tsp Ground Ginger
  • 50g Caster Sugar
  • 25g Margarine
  • 2 tbsp Golden Syrup
  • 2 tbsp Milk

For the top:

  • Icing Sugar
  • Writing icing gel
  • Pink Colouring Gel
  • Yellow Colouring Gel

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Can we all just take a minute to realise how scary that bunny looks in the bottom right corner? Ooops

Grease a baking tray and preheat the oven to Gas Mark 3/160*c/325*f. Add the flour, salt and ginger in a bowl. Then you need to warm up the sugar, margarine and syrup all together and add to the other ingredients. Stir really well! Add milk until you have a dough like consistency. Next, roll it out and cut your Easter Shapes. I bought some cutters from Matalan for only £1.50 (Not sponsored). They are actually the cutest! You need to have them in the oven for 10-15 minutes. Once out of the oven you need to allow to cool, then lift them onto a plate, etc.

Once ready for the decoration, mix icing sugar with water and add your food colouring gel. You may need to make a couple of bowls of this to add different colours to different biscuits. Basically, at this stage decorate however you’d like. I used writing icing gel that I found from Tesco to do the finer details.

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Hope you enjoyed this blog post as much as I enjoyed writing it. It’s something completely different to what I usually blog about, but I love baking. Comment down below, if you’re thinking about trying one of these or if you already made your own, leave your link in the comments.

Love, Sophie

X

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