A Mothers Ramblings: Prize Winning Wheat Free Cupcake Recipe During July, Top Ender and Baby Boy entered English Mums Bake Off in the Children's section with their Wheat Free Fairy Cakes. A few days back Heather from Eggs Cream and Honey (don't you just love that as a name?) who was judging the competition announced the winners and to our surprise Top Ender and Baby Boy won! We thought that it would only be fair that we share the recipe with you, so that you could recreate the winning Children's entry if you wanted! Ingredients 6oz Butter 6oz Caster Sugar 3 Eggs 1/2tsp Vanilla Extract 6oz Self Raising Flour (we use Doves Farm) 5 tbsp Milk Method Preheat the over to Gas Mark 6. Put the cake mix into paper cases, roughly half fill the cases and then bake for ten to fifteen minutes. This was originally a recipe that we took from a Doves Farm Flour Packet, but I am sure they won't mind me sharing it with you.
Mulled Wine Recipe | mulledwinerecipe.com Olympic Torch Cake Cones It’s not easy to be a torch bearer. You have to be nominated and only 8000 people in the UK were chosen this year. Oh, and you have to be inspirational…or something. Then, you get to run around and try not to be the klutz who drops it, since you will invariably be photographed as a symbol of national pride. These “torches” are much easier to handle…and much tastier! Ingredients: 1 box of cake mix, plus whatever ingredients are required by the mix (I used chocolate, but feel free to use whatever you prefer)16 ounces of frosting that complements the cake mix (I used chocolate frosting for chocolate cake)16- 24 sugar cones16 ounces of vanilla frostingRed, orange, and yellow food coloringPastry bag and 1M tip 1. 2. 3. 4. 5. Holding the sugar cone in one hand, place the icing tip in the middle of the cone, squeeze, and pull away. It should look kind of like this: Keep it up until the top of the cone is covered with frosting. Do you like my choice of holder? 6.
Yule Log (Buche de Noel) Recipe With Picture - Joyofbaking.com * Chocolate Sponge Cake: Preheat your oven to 450 degrees F (230 degrees C) and place the oven rack in the center of your oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray). In a bowl, whisk the flour with the cornstarch, cocoa powder, and salt. Next, remove 1 tablespoon (15 grams) of the granulated white sugar called for in the recipe and set it aside. It will be added to the whipped egg whites. Then, place the two eggs and three egg yolks, along with the remaining granulated white sugar and vanilla extract, in the bowl of your electric mixer, fitted with the whisk attachment (can use a hand mixer). In a clean bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, on medium low speed, until soft peaks form. Chocolate Frosting: Place the chopped chocolates in a medium sized heatproof bowl.
Cranberry, White Chocolate & Oat Biscuits — eat, little bird In a perfect world, my biscuit tin would be constantly stocked with homemade biscuits and cookies, ready for those moments when I sit down to my afternoon cup of tea or when friends and neighbours drop by unexpectedly. Unfortunately, my full-time job often prevents the opportunity for frequent baking during the week, something which I try to make up for over the weekend. I know that dried cranberries are available throughout the year, but somehow it seems more fitting to use them when Christmas is around the corner. The lemon zest brings a bright, zingy flavour to the biscuits which I liked, and the oats provide added texture and crunch, though you are welcome to leave them out. As luck would have it, I had friends pop by the following day for an afternoon tea. Ingredients 200 g butter, softened 100 g icing sugar 1 teaspoon vanilla extract zest of 1 lemon 200 g plain flour 1/2 teaspoon baking powder 50 g rolled oats 50 g dried cranberries, roughly chopped 100 g white chocolate chips
Gratin of Brussels sprouts with lardons,