Sunday, 27 March 2011

Hummingbird Bakery's Raspberry Cream Cheese Brownies

I've tried a few recipes from the Hummingbird Bakery Cookbook now and a few of them have been a little bit hit and miss.

Not this one though! I was delighted with how these babies turned out. You start off with a layer of brownie. The add a layer of cheesecake.
Bake in the oven...

...and when cool, top with lightly whipped cream mixed with fresh raspberries.

I cut mine into slices and decided not to top them with additional fresh raspberries.

They just didn't need them.

I made these for a party and the whole night Mr G kept on asking if we had any left at home!

I think these are definitely in his top 5 home baked goodies!

(I also got this gorgeous baby pink cake stand from M&S!)


Sunday, 20 March 2011

Pink and Green Cupcakes

I am so out of practice with cupcake making!

My mum asked me to make some this weekend as one of my aunt's was over from Canada.

I decided on pink and green as the colour scheme.
I made vanilla cupcakes with vanilla frosting.

I love the green butterflies. They came out so sparkly.

My piping was atrocious though.
In fairness, I was in a hurry as I was going kitten viewing with my friend Andrea.
They were so cute (the kittens that is, not the cupcakes.)
I can't wait for Andrea to get her kitten!!

Snickers Cupcakes - Part 2

I made some snickers inspired cupcakes a while ago, but recently I tried another version at the Cocoa Emporium in Affleck's Palace.
They were so yummy!
I decided to have a go at making their version myself.
I made my regular chocolate cupcake mix and added chopped up pieces of snickers bars into the mix.

I then topped with peanut butter frosting and a slice of snickers.

They were so more-ish.
The pieces of snickers that went into the cupcake batter turned even more chewy when cooked.
I shall definitely be doing these again!

Saturday, 12 March 2011

Nigella's Jumbleberry Crumble

I love Apple Crumble.
I have never made a crumble before though.
I had a craving the other day, and alas I had no apples in the house!
Nigella came to the rescue though. I was watching an episode of Nigella Express on the UK food channel, and she made Jumbleberry Crumble in about two minutes flat.
Problem solved.
Crumble craving sorted.
Crumble Topping
6oz plain flour
4 oz unsalted butter
1/4 teaspoon salt
1/4 teaspoon baking powder
1. Sieve the flour, salt and baking powder.
2. Rub the butter in using your fingertips.
3. When the mixture resembles course breadcrumbs - you're done.
Jumbleberry Mix
A mix of any berries that take your fancy.
I used a mixture of strawberries, blueberries and raspberries.
4 tsp caster sugar
2 tsp cornflour
1. Place the berry mix into a ovenproof dish
2. Add the the sugar and cornflour and mix well
3. Spread the crumble mix on top.
4. Sprinle some golden caster sugar and cinnamon on top of the crumble mix.
5. Cook in the oven for 40 minutes (Gas Mark 4 / 180 degrees fahrenheit)
6. Serve warm with cream or custard
The crumble was delish!

Mr G insisted on having two helpings with lots of cream!

Within half an hour, this was all that was left!


Sunday, 6 March 2011

Banana Cake with Toffee Sauce

You know when you have bananas that have gone too soft to eat?
This recipe is perfect for that.
The recipe was given to me by a former work colleague.
Banana Cake
4oz unsalted butter
6 oz caster sugar
1 egg
6 oz self raising flour (sifted)
2 ripe bananas
1 teaspoon vanilla extract
1/4 teaspoon bicarbonate of soda
2 fl. oz milk
1. Grease an 8inch pan and pre-heat oven to Gas Mark 4 / 180 degrees fahrenheit.
2. Cream the butter and then add the sugar and vanilla. Beat in the egg.
3. Mash the bananas and add to the creamed butter mixture.
4. Fold in the sifted flour.
5. Dissolve the bicarbonate of soda into the milk and add to the mixture. Stir in gently.
6. Pour mixture into cake tin and bake for 40 minutes.
Now for the toffee sauce....
Toffee Sauce
100ml cream
4oz light brown sugar
4 oz unsalted butter
1. Melt butter in pan together with the sugar
2. when the sugar is dissolved, stir in the cream.
3. Serve immediately.
The cake was yummy with the toffee sauce.
I had used a 9 inch cake tin so the cake was a little flat but it still tasted lovely.