Blueberry Muffins with White Chocolate Ganache

Posted on August 18, 2016 in Cupcakes
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OLYMPUS DIGITAL CAMERABig, bakery style Blueberry Muffins topped with a smooth white chocolate ganache, blueberry compote, white chocolate shards and sugared blueberries. 

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Bursting with fresh blueberries with a sugar crust, these really are the best blueberry muffins.

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The texture of the muffin is delicate, but it’s not as light as a cupcake, so perfect for a breakfast treat. The taste is rich, moist and fruity.  It truly is the perfect blueberry muffin.

Blueberry Muffins with White Chocolate Ganache
Serves 8
Big bakery style blueberry muffins, topped with a smooth white chocolate ganache, blueberry compot, white chocolate shards and sugared blueberries.
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Cook Time
30 min
Total Time
40 min
Cook Time
30 min
Total Time
40 min
386 calories
37 g
96 g
25 g
5 g
15 g
104 g
49 g
25 g
0 g
8 g
Nutrition Facts
Serving Size
104g
Servings
8
Amount Per Serving
Calories 386
Calories from Fat 219
% Daily Value *
Total Fat 25g
38%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 96mg
32%
Sodium 49mg
2%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
3%
Sugars 25g
Protein 5g
Vitamin A
11%
Vitamin C
3%
Calcium
11%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 110g plain flour
  2. 110g butter
  3. 65g caster sugar
  4. 2 free-range eggs
  5. 1½ tsp baking powder
  6. 125g blueberries
  7. 210g white chocolate
  8. 100ml double cream
  9. blueberrie compot
Instructions
  1. Cream the butter and sugar together then add the eggs one at a time, mix for three minutes.
  2. Add the flour and baking powder stir to combine. Add half the blueberries and gently stir.
  3. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Use the remaining
  4. Bake in an oven set at 200C for 20 minutes, or until golden on top.
  5. While the muffins cool in the tray start to made your ganache.
  6. Place the chopped white chocolate into a medium size microwave safe mixing bowl. Set aside while you heat the cream.
  7. Heat the cream in a small saucepan until just boiling.
  8. Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
  9. Stir the ganache until smooth. Leave to cool until the ganache is at a consistency of thick cream. Pipe or spoon a tablespoon on the ganache on top of each muffin and drizzel a teaspoon of blueberries compot. Then top with sugared or plain blueberries. Finally cut some white chocolate into shards to place on top of the ganache.
Notes
  1. Tip: To make your own sugared blueberries whisk an egg white and then
  2. paint the egg white onto the berries. Coat the blueberries in granulated sugar and
  3. place onto a tray and let dry.
beta
calories
386
fat
25g
protein
5g
carbs
37g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Nutella Filled Pancakes with Caramelised Banana

Posted on February 5, 2016 in Breakfast Recipes
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On the 9th February, Britain will be going flipping mad as families around the country indulge in sweet and savoury pancakes 40 days ahead of Lent. And what’s better than these Nutella filled pancakes topped with caramelised bananas and crushed hazelnuts sprinkled on top.

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When I saw this recipe of Nutella stuffed pancakes in Good Food Magazine,  I immediately knew that I would be including them in my breakfast recipe collection. Regular, plain pancakes are a bit boring. Pancakes filled with Nutella….perfect. 

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These fluffy american style pancakes have become very popular in the UK. They’re sweet and comforting and even better drizzled with maple syrup! 

 

Nutella filled Pancakes with Caramelised Banana
Serves 4
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
786 calories
106 g
157 g
34 g
16 g
20 g
294 g
103 g
54 g
0 g
12 g
Nutrition Facts
Serving Size
294g
Servings
4
Amount Per Serving
Calories 786
Calories from Fat 301
% Daily Value *
Total Fat 34g
52%
Saturated Fat 20g
100%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 157mg
52%
Sodium 103mg
4%
Total Carbohydrates 106g
35%
Dietary Fiber 7g
27%
Sugars 54g
Protein 16g
Vitamin A
10%
Vitamin C
11%
Calcium
25%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g self-raising flour
  2. 1 ½ tsp baking powder
  3. 3 tbsp golden caster sugar
  4. 3 large eggs
  5. 25g melted butter, plus extra for cooking
  6. 200ml milk
  7. drizzle of vegetable or sunflower oil
  8. 200g chocolate hazelnut spread
  9. 2 large bananas, peeled and thickly sliced on an angle
  10. maple syrup
  11. 4 tbsp toasted, chopped hazelnuts, to serve
Instructions
  1. To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
  2. Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
  3. When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
  4. Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.
Adapted from Good Food
beta
calories
786
fat
34g
protein
16g
carbs
106g
more
Adapted from Good Food
Forever Baking . . . http://www.foreverbaking.co.uk/

Christmas Cupcakes from Little Sins Cupcakery

Posted on December 16, 2015 in Cupcakes

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Cupcakes are one of those things you see popping up everywhere lately. With a number of baking television shows and a huge increase in cupcake centre pieces at weddings and parties , the cupcake is becoming increasingly more popular day by day.

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I was thrilled to test a few of the Little Sins Cupcakery Cupcake Mixes. They are all priced at a reasonable price of £5.99 and can be purchased at Amazon. The first great thing I noticed about this mix was the cute packaging. Inside the small, colorful tube was the bagged mix as well as instructions for the cupcakes, cupcake cases and a recipe for their cream cheese and buttercream frosting (which you have to make from scratch).

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The only ingredients you need that are not included in the pack are milk, butter and eggs for the cake mix, plus more butter, icing sugar for the icing. I immediately got to work on the cake ingredients and they came together very quickly. Before I knew it, I had a dozen cupcakes baking away in the oven!!

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While my kitchen became filled with a yummy scent of fresh cupcakes, I whipped up the the buttercream  following the enclosed recipe (super duper easy).  After I took the cupcakes out and let them cool, I iced them and placed a few festive toppers on top of the cupcakes. As you can see from the photo, they really look like the real thing! (pretty professional if I say so myself).

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I do love the idea of having a Little Sins Cupcakery mix stored away so when in a rush there is no need to weigh out all the flour sugar etc, its simple, quick and produces great results!

These cupcakes would be great for any special occasion; birthday parties, bookclubs, baby showers and even just for afternoon tea. Plus with the super cute packaging these mixes would make a great gift for adults aswell as children.

Some of my family tested other flavors of the mixes including Double Chocolate, Red velvet and Carrot cake. All the feedback I received was extremely positive.

To buy on Amazon now click here.

 

Christmas Gingerbread Sandwich Cookies

Posted on November 13, 2015 in Cookies
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OLYMPUS DIGITAL CAMERAThe chocolatiers at Hotel Chocolat have created an amazing selection of christmas inspired goodies with new recipes and of course old favourites for the upcoming season.

Ive been lucky enough to try out some of their products and incorporate them into some of my own baking recipes. 

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The first goodie I chose was their award-winning Christmas gingerbread spread. Lavish on thick cut bread, toasted muffins or Christmas cupcakes. This limited-edition chocolate spread needs to be on your shopping list. 

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Today I’m excited to share with you a truly delectable recipe – Gingerbread Sandwich Cookies with a buttercream filling has holiday baking written all over it. From festive spices to beautiful presentation, anyone would be happy to see next to the tree, these cookies have got it all.

OLYMPUS DIGITAL CAMERALet the holiday baking begin and let these cookies be at the top of that holiday baking list! These cookies  simply explode with flavour, they are anything but boring. They are loaded with gingery goodness which is deliciously complimented by all the other spices and the treacle just give them such a  depth of flavor that you just don’t find in any other cookie.

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These cookies are more on the soft and chewy side with those nicely crisp edges, which is the way I prefer them, but if you’d like more of a crisp  ginger cookie just bake them a few minutes longer than listed.

 These taste like gingersnaps, but the texture is soft.  And soft cookies are key to cookie sandwiches.  If your sandwich cookies are too hard, you’ll bite into them and buttercream will go all over the place!

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Christmas Gingerbread Sandwich Cookies
Serves 12
Chewy but soft Gingerbread Sandwich Cookies with a sweet ginger buttercream creme filling make a delightful holiday treat.
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Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
560 calories
80 g
80 g
25 g
5 g
15 g
165 g
278 g
53 g
1 g
9 g
Nutrition Facts
Serving Size
165g
Servings
12
Amount Per Serving
Calories 560
Calories from Fat 222
% Daily Value *
Total Fat 25g
39%
Saturated Fat 15g
75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 80mg
27%
Sodium 278mg
12%
Total Carbohydrates 80g
27%
Dietary Fiber 1g
3%
Sugars 53g
Protein 5g
Vitamin A
15%
Vitamin C
0%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g plain flour
  2. 1 tsp bicarbonate of soda
  3. 1/2 tsp salt
  4. 2 tsp ground ginger
  5. 1 tsp ground cinnamon
  6. 1/4 tsp ground cloves
  7. 1/4 tsp ground nutmeg
  8. 170g unsalted butter, softened
  9. 110g + 3 Tbsp granulated sugar, divided
  10. 110g packed light-brown sugar
  11. 1 large egg
  12. 80g cup treacle
  13. 150g unsalted butter
  14. 2 tlbs milk
  15. 320g icing sugar
  16. 2 tbls gingerbread spread
Instructions
  1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 100g granulated sugar and brown sugar until well blended. Mix in egg, then blend in treacle and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with clingfilm and chill 1 hour. Preheat oven to 180C.
  3. Scoop out about 1 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to lined baking sheets, spacing cookies 2 inches apart. Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  4. To make the gingerbread buttercream beat the butter with an electric mixer for 4 to 5 minutes. Add the milk and the gradually add the icing sugar. Beat for 5 minutes. Next add the gingerbread spread and beat again for another 2 minutes. Put the buttercream into a icing bag fitted with a nozzle. Swirl the buttercream over one cookie and top with another to make a sandwich.
beta
calories
560
fat
25g
protein
5g
carbs
80g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Salted Caramel and Pecan Brownies

Posted on November 12, 2015 in Brownies
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Gooey caramel, crunchy nuts… these brownies are to die for. The ultimate treat when you want it all, these crunchy chewy brownies get their fabulous flavor from Hotel Chocolat’s ‘Salted Carameland Pecan Chocolate spread’. A sprinkle of sea salt lends added sophistication.

They’re fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and loaded with texture. There’s a salted caramel and pecan filling that’s sandwiched inside dense brownies, and there’s more pecans sprinkled on top. 

 
Brownies should be full of chocolate, good quality chocolate. In this recipe I used 100g of 70% Dark chocolate and 100g of 50% Sea salt dark chocolate.

Please DO NOT OVER BAKE! This is crucial to your brownies being the best and to achieving that perfect texture. They need to firm up on the outside yet have the moist indulgent centre.

  
I’ve baked these brownies more than once already and I absolutely love, love, love them.  The caramel and pecan flavours work so well with the ridiculously gooey brownie!

  
The hardest part is waiting for the brownies to cool completely before slicing. There’s too much fudginess, drippy caramel, and melted chocolate to slice into until they’ve cooled completely. Slicing too early will result in a hot, gooey mess. I prefer brownies this rich to be served slightly chilled.

These were show-stoppers and without a doubt, one of the best recipes made in 2015.

Salted Caramel and Pecan Chocolate Brownies
Serves 12
Indulgent, fudgy chocolate and pecan brownies taken to the next level with a layer of salted caramel running through the centre of each bite.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
468 calories
54 g
93 g
27 g
6 g
12 g
115 g
3531 g
42 g
1 g
13 g
Nutrition Facts
Serving Size
115g
Servings
12
Amount Per Serving
Calories 468
Calories from Fat 234
% Daily Value *
Total Fat 27g
41%
Saturated Fat 12g
61%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 93mg
31%
Sodium 3531mg
147%
Total Carbohydrates 54g
18%
Dietary Fiber 2g
7%
Sugars 42g
Protein 6g
Vitamin A
10%
Vitamin C
0%
Calcium
7%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g unsalted butter
  2. 100g dark chocolate, 70% coco solids
  3. 100g dark sea salt chocolate, 50% coco solids
  4. 397g can Carnation caramel
  5. 1 tsp sea salt
  6. 200g golden caster sugar
  7. 4 medium eggs, at room temperature
  8. 100g plain flour, plus 2 tbsp
  9. 50g coco powder
  10. 100g Pecan nuts
Instructions
  1. Heat oven to 180C.
  2. Grease then line a 23cm square traybake tin with baking parchment.
  3. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
  4. In a small bowl, mix 175g of the caramel with 1 tsp sea salt, set aside.
  5. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer or with a balloon whisk until combined.
  6. Whisk in the chocolate and butter.
  7. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Do not over mix.
  8. Pour half the brownie batter into the tin and level it with a spatula. Spoon the salted caramel on top of the batter layer. Then sprinkle 50g of chopped pecans on top of the caramel. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Finally add the remaining pecan nuts whole or roughly chopped on top.
  9. Bake for 25-30 mins or until risen all the way to the middle with a firm crust around the edges yet when you shake the tin the brownie should jiggle a little in the centre.
  10. Let it cool completely in the tin, then cut into squares.
Adapted from Good Food
beta
calories
468
fat
27g
protein
6g
carbs
54g
more
Adapted from Good Food
Forever Baking . . . http://www.foreverbaking.co.uk/

 

 

Honey Roasted Peanut and Butterscotch Cookies

Posted on October 27, 2015 in Cookies
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These cookies are BIG, chunky and chewy packed with butterscotch chips and honey roasted peanuts! What more could you want?

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If you like soft with crunchy, salty with sweet, honey roasted peanuts or butterscotch, I have a feeling you won’t be able to resist these.

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The crunchy honey roasted peanuts that are hidden within soft dough create a taste and texture contrast in these soft cookies. These sweet-and-salty treats have the perfect combination. 

OLYMPUS DIGITAL CAMERAThe saltiness of the peanuts cuts some of the sweetness of the butterscotch chips, making the cookies the best salty and sweet treat. 

Honey roasted Nut and Butterscotch Cookies
Serves 15
Soft-baked and ultra chewy cookies loaded with butterscotch and honey roasted peanuts.
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
303 calories
40 g
50 g
14 g
4 g
7 g
68 g
126 g
23 g
0 g
6 g
Nutrition Facts
Serving Size
68g
Servings
15
Amount Per Serving
Calories 303
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 50mg
17%
Sodium 126mg
5%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
5%
Sugars 23g
Protein 4g
Vitamin A
7%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 170g unsalted butter, softened
  2. 150g light brown sugar, packed
  3. 100g granulated sugar
  4. 1 large egg
  5. 1 egg yolk
  6. 2 teaspoons vanilla extract
  7. 280g plain flour
  8. 1 1/2 teaspoons cornflour
  9. 1 teaspoon bicarbonate of soda
  10. 120g butterscotch chips
  11. 120g honey roasted nuts
Instructions
  1. In a large bowl put the flour, bicarbonate of soda and cornflour in a large bowl. Set aside.
  2. In a medium size bowl, whisk the melted butter and both sugars together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Next add your dry ingredients and mix together with a large spoon. The dough will be very soft and thick. Fold in the butterscotch chips and honey roasted peanuts, saving some to place on top for decoration. They may not stick to the dough because of the melted butter, but try to have them evenly dispersed among the dough. Cover the dough in clingfilm and chill in the fridge for at least 2 hours or if you like overnight. You must not skip this step otherwise you will end up with big splodges!
  3. Take the dough out of the fridge and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat the oven to 180C degrees. Line two large baking trays with parchment/baking paper. Set aside.
  5. Roll the dough into balls, about 3 Tablespoons for each cookie. Roll the cookie dough into balls and do not flatten them. This will keep the cookies nice and thick. Press a few more butterscotch chips and peanuts on top of the dough balls if desired. Bake the cookies for 10-12 minutes. The cookies will look very pale but this is what you want for that chewy texture. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Notes
  1. Make sure your eggs are at room temperature.
beta
calories
303
fat
14g
protein
4g
carbs
40g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

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