Sultana, Orange & Oat Cookies

imageHealthy. Cookies.

Genius or sacrilege?

Whatever your view point, these are yum! Originally a recipe from Leiths, the prestigious school of cookery, I was weary about the sheer amount of ingredients involved, but of course, my concerns were unfounded!

Perfect when in cahoots with it’s partner in crime: Tea ❤️

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Ingredients

100g butter at room temperature
1 egg
50g mashed ripe banana
1 tsp vanilla extract
100g light soft brown sugar
Grated zest of 1 orange
100g wholemeal flour
¼ tsp salt
1 tsp baking powder
100g rolled oats
25g desiccated coconut
50g chopped walnuts
75g sultanas

Recipe:

1. Heat your oven to 180C/160C fan/gas 4

2. Beat the butter and sugar together until light and fluffy

3. Gradually beat in the mashed banana, vanilla extract and egg. Add the Orange zest and mix well

4. In a separate large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed

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5. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a around 2cm space around each one, and press down lightly with the back of a spoon

6. Bake for 15-20 mins until lightly browned

7. Leave to cool and then devour!

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Gin Cake

gin cakeLast weekend it was The Boy’s birthday 🙂 ❤ (Happy Birthday gorgeous boy!)

Lots of fun and gin was had by all…..in fact, I would probably say that the weekend was sponsored by Gin….!

Dave has recently re-discovered his love for the stuff and as a surprise I ordered him the Alexander & James Tanqueray Gin Set – it’s amazing! As a double whammy, I made him a gin cake! *Drool*

The original recipe for this cake is from Lucy at Pudding Lane – a very lovely little part of the blogisphere 🙂 Her blog is gorgeous and her food photography puts mine to shame!

I don’t drink gin, I don’t like it……….or at least, I didn’t think I did.

As a conscious decision, I never eat my bakes (aside from trying a tiny slice to make sure it isn’t poisonous 😉 ) I usually give them away to friends, family and work colleagues – after all, the more they eat, the less I do! Anyway, I digress…….this cake is amazing and I definitely ate more than Dave…..! Clearly I was wrong about gin! (It happens from time to time)!

As this is in no way my recipe, I recommend you check out Lucy’s blog for the full details! I used Hendricks Gin but the recipe doesn’t specify, so go ahead and use your favourite gin tipple 😉 I used a Bundt tin instead of a loaf tin and decorated my cake with lime wedges for a bit of colour 🙂

Gin cake

Gin cake

Gin cake

Gin cake

Tanqueray Gin Set

The gorgeous (!) birthday boy ♥

Enjoy! Love S & P x

My Kind of Therapy…..

bakingBaking and cooking…….my therapy.

Baking is my way of taking back a little time for me and cooking is always something that Dave and I do together – It’s fun and a great way of ensuring that we spend time together doing something after the working day that doesn’t revolve around the sofa!

I’m always on the lookout for new inspiration....so, what’s your therapy?

Hope you are all having a lovely day xx

Lemon & Raspberry Bundt Cake

IMG_6842Saturday! Woo! By far, my favourite day of the week! Today I have mixed emotions about my Saturday….I’m uber excited to be seeing the Arctic Monkeys tonight and some lovely friends over the weekend but, myself and the boy have to sit through 4 and a half hours worth of coach journey down to London to get to the good stuff! 🙂

Its cool, Dave has his iPad and I have my ideal homes magazine (addict) and of course….we have each other and our sometimes very strange topics of conversation! (I tend to talk about strange stuff when I’m tired, such as how I like to watch pigeons hop down stairs….!). I love that we never run out of stuff to say though 🙂

This week one of my lovely work colleagues left to go have her baby! She hasn’t found out the gender of her baby but I am *convinced* she is having a boy!

We decided to give her a bit of a send off in the form of a fuddle in the office kitchen, everyone bought food and gifts and it was a lovely way to spend a friday afternoon 🙂

I had planned to make little cupcakes, iced in either blue or pink (original) with some very cute baby feet cake toppers that I had found whilst on holiday in Norfolk in February…..Alas, true to how I roll, I had forgotten that I had thrown my cupcake baking trays away (ruined) and had forgotten to buy more….!

This is where my beautiful Lemon and Raspberry Bundt cake stepped up to the plate (!) I ended up making this one in a bit of a rush so unfortunately I don’t have loads of pictures of the process like I usually do – sorry! 😦

However, ingredients and recipe below……

Ingredients:

For the cake

230g Self raising flour
1 tsp of baking powder
16 tbsp of soft butter
230g Golden Caster sugar
4 eggs
Finely grated rind of 1 unwaxed lemon
4 tbsp of milk

For the topping

110g unsalted butter
2 tbsp of freshly squeezed lemon juice
Finely grated zest of 2 unwaxed lemons
500g of icing sugar
Pack of fresh raspberries

Recipe:

1. Preheat your oven to 190c/374F/Gas 5 and prepare your bundt tin

Tip: some people struggle to properly prepare their bundt tins and as a result, they are unable to turn their cakes out without damage. To properly prepare your bundt tin, melt a small amount of butter and use it to brush an even layer all around your tin – especially all the nooks and crannies!  Next sieve some flour over your lightly greased bundt tin, ensuring that you cover the whole of the inside before tapping out the excess flour over the sink.

2. Sift the flour and baking powder into a large bowl

3. Add the butter, sugar, eggs, lemon rind and milk and beat together until smooth

4. Pour your mixture in to the prepared tin and place on the middle shelf in the oven for about an hour – ensure you start checking it after around 40 minutes

5. Once out of the oven, leave your cake to cool completely in the tin before turning the cake out on to a wire rack

6. To make the topping, mix the butter, lemon juice, lemon rind and half of the icing sugar in a large bowl until smooth

7. Gradually add the remainder of the icing sugar and continue to beat until smooth

8. Spoon your icing on to the cake and decorate however you wish before adding your fresh raspberries to the top of your cake!

Enjoy! 🙂

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Love S & P x

Cadbury Creme Egg Easter Brownies!

IMG_50345 weeks since my last post! 5! Where have I been? Well, my lovely fellow bloggers, I have been prancing around Budapest, attending theatre shows, watching gigs with friends, generally being smug and giddy about our new engagement and ….. baking of course!

As you are all well aware, Easter was a little while ago…..but, I baked these little beauties! The perfect brownie – a recipe I adapted form the Hummingbird Bakery!

They were really delicious and an easy variation on my normal brownies…these, like my standard brownies, didn’t stick around for long!

The key to making sure that these work is to freeze the cadbury creme eggs first! This stops them from completely melting whist the brownies are baking 🙂

Ingredients and recipe below, enjoy!

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Ingredients:

5 large eggs
500g caster sugar
120g plain flour
100g cocoa powder
250g of unsalted butter (melted)
50g dark chocolate, roughly chopped
50g Milk chocolate, roughly chopped
2 bags of mini Cadbury creme eggs

Recipe: 

1. Preheat your oven to 170c/325f/Gas 3 and prepare your baking tray

2. Beat your eggs and sugar in a large bowl until light and fluffy

3. Add the sieved flour and cocoa powder and beat until all ingredients have been well incorporated

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4. Pour in the melted butter and beat again. Now stir in the chopped chocolate

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5. Spoon the mixture in to your prepare baking tray and gently press the cadbury creme eggs in to the mixture

6. Bake in the over for 30-35 minutes, or until the top is firm but the centre is still soft.

7. Leave to cool completely before serving 🙂

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Love S & P x

Fun Decorating Biscuits!

Had a go at decorating some biscuits last night! 🙂

These are a mix of fondant iced biscuits and royal iced biscuits. The fondant decorating was a little easier than using the royal icing but I really enjoyed playing around with both!

Not bad for a first attempt?! 🙂

Love S & P ♡ x

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Little Girl Cake Topper – Home made!

IMG_4822Yesterday I was lucky enough to attend a figure making class to learn how to make a little girl figurine as a cake topper! The class was amazing, 4 hours long with only 5 people in the class – meaning lots of attention and a really good pace!

‘Sophie’ was the finished product! Im so pleased with her!

I’ve added a little gallery below of all of the different steps involved to make your own figurines. The main ingredient is modelling icing and we also used sugar paste, gel and powered food colouring and a super steady hand!

I’m going to practise making a few more, so when I get round to it I will put some more pictures up! 🙂

Hope you like her! 🙂

Love, S x