There’s something very special about those pink and yellow squares when you cut into a Battenberg that brings you back to being young. It was such a treat to get and always felt like a special occasion when a Battenberg was produced on the table.
It feels like a lot of work but honestly, it’s not. The cutting and joining of coloured sponges can be a little sticky and rolling out the marzipan a little messy but the result is definitely worth it and always impresses when it’s homemade!
This delicious and low fat cake comes from the Hairy Bikers. It contains low fat milk and sunflower oil so no butter and for a large 23cm cake, only uses 100g of demerara sugar which you could substitute for an organic variety which is less refined.
I converted it to a Gluten Free version so everyone at home could enjoy it and it worked really well. The other bonus of this lovely recipe is that it freezes well so you can cut in half or in slices and keep for when you desperately need a slice of cake to help sort out the woes of the world. Defrost thoroughly and heat up in a low oven or in the microwave. It’s perfect served hot or cold and will keep fresh for several days once you wrap it in tin foil.
One of the easiest recipes on the cozebakes blog has to be for these Berry Muffins. No special equipment needed and they are made in no time. I filled mine with 100g each of raspberries and blueberries but there are lots of options and I’ll list them in the ingredients.
I used tulip cases to make large muffins and got 10 from this quantity. If you use traditional muffin cases you should get about 15.
I was in the UK a while back and saw this recipe in a magazine so of course I took pictures and once I got home, gave it a go with sweet Irish strawberries. I picked up a punnet of King Strawberries which I hadn’t seen before. Huge fellows and very sweet!
It’s a big cake and will easily feed 12/14 people so it’s perfect for a gathering and can be dressed up a bit to make it fancy, shmancy 🙂
I have a house full of G & T fans, it’s not my tipple but it’s my son and his girlfriend’s favourite drink and as it was her birthday, I decided to make these cupcakes.
I opted not to use a recipe which incorporates gin into the batter as I felt it would be a very wet mixture and the time to bake could result in a tougher cupcake rather than a light, moist one. Using the lemon drizzle method, I opted instead to brush the baked cupcakes with the gin for it to sink in and flavour the entire bun. There’s also gin in the buttercream (of course there is!) so it’s a treat for gin lovers.
This lovely light and very tasty cake will give your morning or afternoon cuppa an upgrade to something a little special. It’s quick and easy to make and lasts for a week in a cake tin and that’s a bonus!
I got such a shock when I saw the original recipe lists 225g of sugar for these flapjacks! I’m not sure you would taste anything other than pure sweetness if that was to happen so I changed it a bit. Originally I left out two of the ingredients thinking I was adding sweetness by using them but as they are not great at holding their shape, I would change that next time. I wanted to keep these flapjacks lower in sugar and so I greatly reduced the sugar from the original recipe and left out the chocolate but next time all the sugar will be left out!
There’s something so comforting about a lovely piece of fruit cake with your morning or afternoon cuppa. The only thing about most fruit cakes is the time they take to make so the perfect solution is a boiled fruit cake which takes much shorter time to make and will keep for well over a week in an airtight container.
I replaced some of the original ingredients and reduced the sugar and amount of dried fruit which I found worked well. I’ll reduce the sugar further for the next time I make it.
Found this great recipe which results in muffins that are just like the ones you see in the shop. Large, light as air and the perfect dome shape. You need to fill the cases right to the top to get this result and start off with a hot oven to get the initial lift and to prevent them burning, use hot water in some of the tin to produce steam.
I know I’ve mentioned this before but perfect muffins are made in the mixing. Be careful when mixing – less is more in the case of muffins. The more you mix the tougher muffin you will produce.
I love everything pecan and pecan pie is up there with the best of them. This blondies version just goes up a notch with the addition of white chocolate. It just gets better and better. Originally a recipe from Baking Heaven, it’s a classic Pecan Pie flavour with delicious cinnamon and vanilla. The glaze to finish is a touch of genius so don’t leave it out.
I made brownies for my son and his friends and had half a tray leftover (always bake extra!) so as the ice cream recipes were going down so well with everyone, I figured I could make an ice cream from the leftovers. It worked! Really well!!
Following the basic method used for some of the other ice cream recipes, I changed and added ingredients to try and get that lovely rich toffee flavour with bites of soft, squidgy brownie throughout. Result!
Definitely one of my favourite ice creams so far, this delicious and very pretty no churn ice cream recipe looks so good. Adding kirsch to it just gives it a little kick but you can leave it out if it’s for all ages.
You probably have most of the ingredients already in the house so why not have a go at making it? It will store in the freezer for a month but it won’t last that long!! It’s delicious scooped into cones or pop a few scoops into a bowl with some fresh raspberries and a drizzle of the left over raspberry sauce for a lovely dessert.
