Katiecakes

A Recipe For Love

noreply@blogger.com (Katiecakes) — Mon, 13 Feb 2012 12:44:00 +0000

With Valentines Day fast approaching I've found myself in a bit of a tizzy. So much to do with so little time to do it, running two businesses while trying to maintain a blog and a social life can be quite the task sometimes. When I was contacted by the lovely Ben from Blend about creating a recipe to celebrate the upcoming release of Katie Fforde's new book A Recipe for Love my first reaction was Eeeeek!! Valentines is in three days and I've got to find time to bake up something sumptuous! Then I got to thinking, so many of us run such hectic lives; wouldn't it be great to be able to bake something delicious in no time at all? So I did, and it was fabulous! Not only does it look like something you could pick up in your local French Patisserie but it's so super simple to make, anyone could do it.

I already had a batch of sweet pastry chilling in the fridge from a past endeavour but if you don't feel like making your own you can always use store bought, just makes things that much quicker.

Chocolate Raspberry Tart

Ingredients:

375g ready rolled desert pastry

250g raspberries

1tbsp caster sugar

200g good quality dark chocolate
250ml double cream

50g butter

30g liquid glucose

Method:

Pre heat your oven to 170C and find a fluted 20cm tart tin.

Unroll your pastry and use to line your tin and trim any ragged edges. Place a circle of baking paper over your pastry and fill with baking beans. Any old dried beans will do if you don't have baking beans. Place tart in the oven for 20 minutes then remove the paper and beans and allow to bake for another 10 minutes. Remove the tart from the oven and allow to cool completely.

Pick out a few of the best looking raspberries and set aside, you'll use these for decoration. Mash the remaining raspberries with the sugar and spread over the base of your cooled tart. Set aside.

In a small saucepan bring the double cream to the boil. Remove the pan from the heat and add your chocolate. Stir to melt slightly then add the butter, piece at a time stirring constantly till melted and smooth. Squirt in the liquid glucose and mix till combined. Pour your ganache over the raspberries making sure you don't over fill the tart. Any left over chocolate can be chilled and used to make chocolate truffles!

Allow the tart to cool and set in the fridge. Serve at room temperature piled high with raspberries and dusted with cocoa!

My Perfect Chocolate Chip Cookies

noreply@blogger.com (Katiecakes) — Thu, 09 Feb 2012 12:17:00 +0000

I have to admit, I have baked a lot of chocolate chip cookies in my time, and I mean a lot, but I've never found one that has made me stop and smile. My idea of the perfect cookie is a big fat morsel, a crispy shell hiding a warm gooey centre, I'm talking barely warmed through. Everything I tried were just too thin, too crispy or too greasy, not what I would ever call a decent chocolate chip cookie, or even a decent Frisbee for that matter. That was until I discovered the queen of the kitchen, Nigella Lawson, had created a recipe which is portioned out using a quarter cup measure. Now that's my kind of cookie!

This was everything I've been waiting for! I am now a mere twenty minutes away from my perfect cookie, or even ten if you follow my lead and freeze half of your dough! Just roll up that delicious cookie dough into a sausage, wrap in paper and freeze. Just knowing I've got a little stash of these beauties just waiting to be baked is so comforting, and perfect for any unexpected guests who just happen to drop by.

Nigellas Chocolate Chip Cookies

(From Nigella Kitchen)

Ingredients:

150g soft unsalted butter

125g soft light brown sugar

100g caster sugar

2 teaspoons vanilla extract

1 egg, fridge-cold

1 egg yolk, fridge-cold

300g flour

1/2 teaspoon bicarbonate of soda

1 x 326g packet of milk chocolate morsels or choc chips

Method:

Preheat the oven to 170C. Line a baking sheet with baking parchment.

Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy. Slowly mix in the flour and the bicarb. until just blended, then fold in the chocolate chips.

Scoop the cookie dough into an American quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. You will need to make these 2 batches, keeping the bowl of cookie dough in the fridge between batches.

Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.

Sweet Treats

noreply@blogger.com (Katiecakes) — Tue, 31 Jan 2012 15:01:00 +0000

When the chill of January seeps into your bones and starts getting you down there's nothing like a little sweet treat to perk your spirits.

1. Macarons from The French Oven in Newcastle, 2. Mr Stanley's Rose Creams, 3. Rococo Chocolate lollypop.

Viennese Whirls

noreply@blogger.com (Katiecakes) — Sun, 29 Jan 2012 11:50:00 +0000

Last night I came home from work craving my pajamas, a lazy take away and a evening in front of the TV with Kris and the cats. Those plans were scuppered by you, Sky Arts. For some reason or another, the Sky Arts film crew were filming a scene for an upcoming drama in the courtyard outside of my garden. There were huge lights, cameras, generators and lots of people milling around just beyond my little garden fence. Realising I wasn't going to get the quiet relaxing night I so craved I took myself to the kitchen for a little therapeutic baking and to keep an eye on what was going on outside, of course.

The result of my baking were these yummy little Viennese Whirls. Viennese Whirls were a constant favorite in my childhood home. The cream, the jam, the delicate crumbly biscuit I mean, what's not to love?! Sunday morning always saw us gathered round a plate of the adorable cookies, the Sunday papers scattered over the dining room table and a huge pot of tea surrounded by five mugs. There's something about a Viennese Whirl I find so comforting, I just felt I had to delve back into my past and recreate those lazy Sunday mornings I used to love so much. I mean, I wasn't getting my lazy Saturday night so made damn sure to get my relaxed Sunday morning.

Viennese Whirls

Ingredients:

250g unsalted butter, very soft

250g plain flour

50g icing sugar

50g cornflour

1tsp vanilla extract

2tbsp milk

Method:

Preheat your oven to 160C and line a baking tray with parchment. Take a circular cutter, around three inches in diameter and trace 16 circles onto the parchment around one centimeter apart. Flip the parchment over so the ink is on the bottom.

Place the butter, sugar ad flours into a food processor and pulse to combine. Once the dough starts to come together scrape the dough into a piping bag fitted with a large star nozzle. Pipe whirls of dough onto the lined baking tray using your stencils as a guide.

Bake cookies for 15 minutes, or until just golden and allow to cool on the tray. Once cool sandwich the cookies together using butter cream and jam. Eat with a pot of tea and the Sunday papers. Slippers are essential.

Holga for Nikon

noreply@blogger.com (Katiecakes) — Fri, 27 Jan 2012 18:35:00 +0000

Last week, my lovely boyfriend came home from work clutching a tiny little parcel. Upon my inquiring on the contents he handed it over and said 'it's for you'. Excitedly, and a little suspiciously, I opened the little white box to reveal a teeny lens for my camera. Closer inspection told me it was none other than a Holga lens purpose built for a Nikon DSLR. How fun! We already own several Holga cameras but I'm sure fellow owners will probably share my distaste for the super expensive film and the uncertainty of the image quality. So many times have I become owner to a little blue wallet full of black prints. My amazing little lens takes all of that worry away, allowing you to view your images straight away.

I just love the gloomy atmosphere it gives to the image. Just perfect for a winters stroll down the banks of the industrial River Tyne.

Passion Fruit Curd

noreply@blogger.com (Katiecakes) — Wed, 25 Jan 2012 13:41:00 +0000

Passion fruit is one of my very favorite flavours and I'm always looking for new ways to include this delicious fruit in my baking. I recently came across a recipe for passion fruit curd in one of my monthly foodie reads and instantly folded the corner of the page for future reference. And by future reference I mean the time it takes me to get to the market, buy ten passion fruits and arrive back home clutching my bounty with an excited grin on my face.

So far I have slathered this beautiful curd upon home made scones, hunks of sourdough toast, fresh crumpets and have even gone as far as to simply spoon it right into my open mouth. It really is that delicious! I would recommend cooking the mixture for longer than the recipe states as this is quite a soft set spread and I'd prefer it a little stiffer.

Passion Fruit Curd

Ingredients:

8 ripe passion fruits

3 large eggs

150g caster sugar

2tbsp cornflour

Method:

Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.

Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don't be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.

Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

Red Velvet

noreply@blogger.com (Katiecakes) — Thu, 19 Jan 2012 15:23:00 +0000

For some reason or another red velvet cupcakes have always alluded me. Every time I've tested a recipe I was faced with the exact same problem. They didn't rise, they had hard and cracked tops and just didn't look like a cake you'd ever want near your mouth. I've always blamed the oven, I mean, it can't be me.... can it?

Since the move I've obviously gained a brand new oven, so now was the perfect time to test my hypothesis! Was it the evil old oven with the seal hanging off (thanks mister landlord) or was it in fact, me. Rather than following any old recipe, I took elements of all of my failed attempts and created a recipe which I believe could solve my little problem. Turns out I was right, it was the bloody oven! These cakes came out perfectly! The rose beautifully and have an amazingly light and fluffy texture.

When it came to showing my first red velvet success I instantly knew I had to use my adorable red car cupcake wrappers from Just Bake! Normally I'm not a fan of cupcake wrappers, too fussy for my tastes but the moment I laid eyes upon these little sweethearts I was smitten. Reminiscent of the wonderful Orla Kielys car print designs, they're just perfect for showing off your creations.

Red Velvet Cupcakes

Ingredients:

65g unsalted butter, softened

150g caster sugar

130g plain flour

125ml buttermilk
1 large egg

1tbsp cocoa powder

1/2tsp baking powder

1/2tsp bicarbonate of soda

1/2tsp white wine vinegar

1tsp red food colouring paste

pinch of salt

Method:

Preheat oven to 160C and line a cupcake tray with 12 liners.

Sift together flour, baking powder, cocoa powder and salt then, in a separate bowl, mix the buttermilk and red food colouring together. Set aside.

In a bowl attached to an electric mixer whip the butter and sugar together until the mixture turns pale and creamy. With the speed up high, add the egg and whisk for a few minutes. Add 1/2 of the flour mixture followed by the buttermilk and colouring before adding the remainder of the flour. Mix well to combine.

Working quickly mix the bicarb and vinegar together allowing it t fizz up slightly before adding it to the cake batter. Quickly fold in into the cake batter.

Divide the batter between the cupcake liners and bake for 23 minutes until risen and a skewer inserted into the center of each cake comes out clean. Allow to cool in the tin for five minutes before transferring to a cooling rack.

Munchtashes

noreply@blogger.com (Katiecakes) — Mon, 16 Jan 2012 17:36:00 +0000

Someone told me that moustaches are trendy right now. Fuzzy, soup straining top lip caterpillars... I have to admit they're just not for me, Munchtashes on the other hand... A tastier, less hairy option which we ladies can indulge in also?! Now that I can handle!

Cupcake Push Pops

noreply@blogger.com (Katiecakes) — Mon, 09 Jan 2012 13:29:00 +0000

I recently stumbled upon an amazing idea, an idea so amazing yet so simple that I can't believe I didn't think of it earlier. That idea is, wait for it.... cupcake push pops!! Awesome, right?! I used to love push pops when I was a kid, then when posh pops became like, so totally passé, ring pops were my new love. Any new and novel way to eat something sweet and I was first in line, pocket money in my clammy, clenched fist. So when I discovered these cupcake versions I instantly purchased the containers and baked up a batch. Needless to say my friends were super impressed. Ooohs and ahhhs were soon drowned out by mmmms as the adorable treats were devoured in an instant.

The thing I love most about these push pops are the simplicity behind them. All it takes is a batch of your favorite mini cupcakes, your favorite frosting, some cases and hey presto, you can make push pops. Just pop a mini cupcake into the case, top with frosting and repeat. Add a few cute sprinkles and you're ready to paint the town red.

Even little Muffin enjoys them.

Now, if you excuse me. I have more cupcake push pops to make.

Lil tip from me, a champagne flute is the perfect size to hold your cases as you pipe. Just saying ;)

Snapshots of Prague

noreply@blogger.com (Katiecakes) — Wed, 04 Jan 2012 19:17:00 +0000

I thought I'd share some snapshots from my recent trip to Prague. Prague is the most stunningly beautiful place at Christmas, every door is adorned with a wreath and the scent of cinnamon lingers in the air. I have never experienced the city at any time other than the festive season (six times and counting) but I'm hoping this Summer I shall rectify this with a trip with some close friends.

Golden Syrup Pot Puddings

noreply@blogger.com (Katiecakes) — Mon, 02 Jan 2012 11:38:00 +0000

So, here we are, 2012. How bad was it that we started a new year on a Sunday?! I'm sure all those good intentioned healthy eating resolutions were postponed until today. Mine certainly were.

For the first time in six year, Kris and I decided to shun the parties, clubs, pubs and firework displays in favour of spending the night in our new home with only ourselves and the cats for company. A night in with a home cooked meal, a few strawberry beers and rubbish TV was just what the doctor ordered after an exceedingly hectic festive season.

Our New Year was rang in with very full tummies following these delicious pots of syrupy goodness. Reminiscent of those boil in the tin puddings from my early childhood they're simply sugary sweet tins of nostalgia. The second I saw these puddings baked in the iconically British Golden Syrup tins I just had to try them. I've been collecting syrup tins for months just waiting for an excuse to give them a whirl. If, unlike me, you don't go through tins and tins of treacle you can always bake these little puds in ramekins or heatproof glass jars.

Golden Syrup Pot Puddings

Ingredients:

150g chopped dates soaked in 125ml of hot, black tea for 2hrs

375g golden syrup

50g unsalted butter

150g light brown sugar

2 large eggs

150g plain flour

1tsp baking powder

Method:

Preheat the oven to 180C.

Drain the dates and put aside. Whisk butter and sugar together until light and creamy, add the eggs mixing well after each addition. Add dates to the butter mixture before folding in the flour and baking powder.

Pour 2tbsp of the golden syrup into each tin, tipping as you pour to coat half way up the sides of the tin. Divide the pudding batter between the tins and place on a baking sheet.

Bake in the preheated oven for 20 minutes or until the pudding is golden and springs back when you touch it. Allow the tins to cool for 5 minutes before serving topped with a scoop of vanilla ice cream.

Peanut Butter Blossoms

noreply@blogger.com (Katiecakes) — Sat, 24 Dec 2011 18:29:00 +0000

A few weeks ago Pet Lamb attended a less than fabulous market. The high winds which hit the North of England and Scotland saw a four day market turn into a two day rush! Thanks to the blustery weather I was left with an abundance of Hershey's Kisses which normally adorn the top of our double chocolate cupcakes. Rather than resign myself to Kris munching his way through three huge bags, I decided to use them in some relaxing Christmas Eve baking.

I've seen these adorable cookies on many American blogs but always thought Hersheys Kisses were a little too pricey to use in such large numbers. Up until recently I only ever saw them in the American food section of fancy food halls sporting a massively inflated price tag. Thankfully the candy company appear to have started trading in the UK, supplying most major supermarkets for a pocket friendly price. Now if only Junior Mints were to do the same!

Hershey's Peanut Butter Blossoms

Ingredients:

113g unsalted butter

170g smooth peanut butter

70g light brown sugar

65g caster sugar

1 large egg

1tsp vanilla extract

1tsp baking soda

2tbsp milk

200g plain flour

1/4tsp salt

Method:

Preheat oven to 190C and place rack in the center of the oven.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth. Add the peanut butter and sugars and beat until light and fluffy. Add the egg and vanilla extract and beat to combine. Beat in the milk.

In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Roll the batter into 1 inch round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches apart.

Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a unwrapped Chocolate Kiss into the center of each cookie, pressing down gently until the cookie just starts to crack. Cool completely on a wire rack.

Lennon Wall - Prague

noreply@blogger.com (Katiecakes) — Sun, 18 Dec 2011 10:46:00 +0000

During my recent trip to Prague I set myself the mission of finding the famous John Lennon Wall. I've visited the city no less than six times and each time, due to ropey maps and guide books, I've gotten myself hopelessly lost trying to sniff out the landmark. This time, armed with my trusty iPhone and Lonely Planet App nothing would stop me.

The infuriating thing was, once I finally discovered the wall it was actually located right behind the hotel in which I always stay. D'oh! Oh well, at least I actually found it.

Hotel Chocolat Turkish Delight

noreply@blogger.com (Katiecakes) — Fri, 16 Dec 2011 12:26:00 +0000

Recently I witnessed a distressing Twitter debate. It seems, a lot of you twitterati don't like turkish delight?! I know, I can't believe it either! Ever since the White Witch enchanted young Edmund with some of the magical rose scented candy in the land of Narnia I was a girl obsessed. So here it is, I'm begging you, give turkish delight a chance. I bet, if you let it, it can enchant you too :)

Need some more persuading? Well how about this, the lovely folk at Hotel Chocolat have given me a stunningly beautiful wooden box filled with my favorite turkish delight to give away to one of you lucky people! Interested? Read on, dear follower.

Leave a comment on this post to let the world know you're either pro turkish delight (yay) or against (boo). The winner will be announced on Friday 30th December!

Don't forget to check out Hotel Chocolat's gorgeous Christmas range, it's not too late for some last minute deliciousness!

Stay tuned for what I have planned for this mouth watering box of sweeties in the next few days, it's going to make the perfect Christmas gift for a rose loving vodka drinker ;)

Coconut Macarons

noreply@blogger.com (Katiecakes) — Thu, 08 Dec 2011 20:37:00 +0000

Why hello again, it's been a while hasn't it? If you follow me on Twitter you'll understand my lengthy absence from blogging, Kris and I just made the leap into home ownership. Hurray! The journey has been maddening, stressful and, in places, downright miserable but all of that now seems like a distant memory. Well, if you ignore the fact I've been without a fridge freezer for three weeks of course.

I'd love to say that these delicious macarons were the first sweet treat to christen my brand new kitchen but alas, 500 cupcakes have adorned the counter tops since we moved in. No rest for the wicked, or so they say.

I've been on a bit of a coconut kick recently, I just can't get enough of the fresh flavour and satisfying crunch. I experimented with some coconut ice cupcakes for Pet Lamb last week and decided to try out some macarons with the left over coconut. Lets just say, the decision paid off!

Sadly the pied didn't form correctly. I put this down to the fact my baking sheet was too big for my new oven so had to bake the macarons with the door more than slightly ajar. Time to buy some new cookie sheets if you ask me ;)

Coconut Macarons

Ingredients:

3 large egg whites

2tbsp caster sugar

150g of icing sugar

40g dessicated coconut

60g ground almonds

Method:

Preheat oven to 150C fan and line a baking sheet with baking parchment.

Whisk the egg whites with an electric whisk until soft peaks appear. While still whisking, pour in the caster sugar and continue to mix until sugar dissolves and the meringue is thick and glossy.

Add the icing sugar, almonds and coconut in two batches, folding the dry mix into the meringue between additions. Try not to over mix, about 50 turns of the spoon should do it.

Transfer macaron mix into a piping bag fitted with a large, circular nozzle. Pipe out circles of batter onto the lined tray about 1.5" in diameter leaving 2" between each macaron. Drop the baking tray on the counter twice to flatten out the macarons and leave for fifteen minutes to form a skin.

Place macarons into the preheated oven and bake for 15 minutes. Once cooled sandwich the macaron halves together using your favorite filling, I used buttercream flavoured with coconut essence. Why not try lemon or raspberry?

11/11/11

noreply@blogger.com (Katiecakes) — Fri, 11 Nov 2011 09:18:00 +0000

They shall grow not old, as we that are left grow old.
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.

Laura Ashley - Top of the Tea Shops

noreply@blogger.com (Katiecakes) — Thu, 10 Nov 2011 13:05:00 +0000

Today I'll be guest posting over at the wonderful new blog for one of my favorite shops, Laura Ashley! Check it out for my top tips on places to grab a cuppa in Newcastle Upon Tyne.

Laura Ashley - Top of the Tea Shops

Happy Halloween

noreply@blogger.com (Katiecakes) — Tue, 01 Nov 2011 15:06:00 +0000

Halloween has always been my favorite holiday! Sadly it isn't as appreciated or celebrated much in this country but every year my closest friends and I get together and do something spooky to celebrate. Last year we were in Florida getting chased around a theme park by zombies with chainsaws, this year we decided to throw a costume party followed by some ghost hunting in the wind swept wilds of Northumberland while listening to Night Owls. Unfortunately I didn't get around to taking any snaps of the decorated house or the spread I put on but I thought I'd share a few of my favorite party goers costumes with you.


Myself and Kris as a Day of the Dead Bride and Marty McFly


Sweeney Todd & Bambi's Mam

Miss Argentina & Steve Jobs


Kick Ass & Baby Doll


Katy Perry & Zombie Farmer Ryan


The Riddler & Undead Ghoul

I hope you all had a fabulous Halloween. Did you get into the spirit and dress as something ghoulish? I sure hope so!

Lunch Date @ The Town Wall

noreply@blogger.com (Katiecakes) — Tue, 18 Oct 2011 14:51:00 +0000

Last night Kris and I settled down in front of the TV for an episode of our favorite comedy show, How I Met Your Mother. I'm a huge lover of Neil Patrick Harris and Jason Segel so I was always going to be a big fan, I may have forced it on Kris but hey, he makes me watch all sorts of rubbish so we'll call it even! During last nights episode the gang go in search of a burger joint which Marshall claims makes the best burgers in New York City. After thirty minutes of witnessing five people rush around New York eating dozens of burgers we were left for an intense craving for the meaty treat. At that point we made a decision to go on a little lunch date, a search for Newcastles best burger, if you will.

We ended up in fairly new establishment, The Town Wall pub on Pink Lane. I've frequented this place many times on the evenings, drinking myself silly with peach and strawberry beer but have never experienced their food offerings. After hearing nothing but good things from our friends, we decided to give it a go.

The Town Wall is a cosy bar serving a healthy amount of fine ale, beers and spirits, they even have their very own brew, the Toon Waal Ale brewed specially for them by Wylam Breweries! The food menu is nothing to be sniffed at too offering the usual pub grub but with some delightful twists such as the Proper Pub Platter with home made scotch eggs, sausage rolls and heaps of artisan bread. Sometimes your day just isn't complete without a scotch egg!

I went for the wild mushroom risotto (my beef craving had subsided by then) while Kris stayed true and ordered the butchers burger with extra cheese. I have to say, I wasn't expecting much from the risotto presuming the rise would come over cooked and the wild mushrooms would be replaced with chestnuts. Well, I was wrong! The rice was cooked perfectly with just the right amount of bite and the dish was studded with many different varieties of mushrooms. The pesto dressing was a delightful addition, the only thing missing was huge shavings of Parmesan, but maybe that's just me.

Kris' burger was just what he was craving. The patty was made from 100% beef so was served pink and perfectly juicy while the chips were crisp and fluffy. What a combo!

I shall be returning to the Town Wall again soon and I insist you join me!

The Town Wall
Pink Lane
NE1 5HX

0191 232 3000

Mini Cupcake Maker

noreply@blogger.com (Katiecakes) — Sat, 15 Oct 2011 07:55:00 +0000

When the lovely Joanna from Find Me a Gift asked me if I'd like to review a mini cupcake maker I jumped at the chance. Cupcake makers are something I've always wondered about, do they work, do they produce yummy results, surely they can't be as good as making them in the oven? Well, here was my chance to answer all of my questions...

When the cupcake maker arrived I unpacked it, stood back and did a little 'awwwh'. It's super cute for a start, all pink and canny, which little girl wouldn't love this for Christmas?! After the initial cute factor I read the instructions expecting there to be something rather complex to make the whole process unsuitable for a little person, I was wrong. Everything about the cupcake maker is just so simple, a monkey could use it. Oil the cavities, fill with batter, close the lid and wait. That's it!

Six minutes later I popped the cupcake maker open to reveal seven adorable bite sized chocolate chip muffins. They slid out of the cavity with such ease, it was a little satisfying if I'm honest. Now, do they stand up to the taste test? The answer is yes, moist and taste and ready in less than ten minutes. What more could you want?!

I tried the cupcake maker with both mini liners and unlined and much preferred the unlined cakes. They rose up larger and were real easy to pop out of their little moulds. Plus, you could stick em straight into your open mouth, chomp!

My verdict, the mini cupcake maker is the perfect gift for any budding baker this Christmas. Just think, you could have a batch of warm muffins on the table in minutes perfect for those surprise visitors. No mess, no fuss, just cupcakes!

Pumpkin Brown Butter Cupcakes

noreply@blogger.com (Katiecakes) — Wed, 12 Oct 2011 15:41:00 +0000

Isn't the weather just perfect right now? Bright sun but the air has a delightful chill to it, it's starting to look a lot like Autumn finally. Right now, there is nothing more comforting than sitting home, pot of tea on the table with a hunk of lightly spiced cake and a good book. If, like me, you live in a house with few people you probably steer away from baking a huge cake unless you're expecting guests, this is where these cupcakes come in. If you don't want to eat them right away, no problem. Pop them in the freezer along with a bag of frosting and you have delicious cake every day for a fortnight!

These cupcakes take no time at all, no need to cream the fat and sugar together, no adding of milk and flour separately, just pop the ingredients into a bowl and mix. The most difficult part of making these cupcakes is browning the butter, which is just so super simple. Go for it!

Pumpkin and Brown Butter Cupcakes

(Adapted from Martha Stewarts Cupcakes)

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins

1 2/3 cup all-purpose flour, plus more for tins

1/4 cup fresh sage leaves, cut into chiffonade (optional)

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1 cup canned pumpkin puree (not pie filling)

1 cup packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

Method:

Preheat oven to 160C. Line a cupcake tin with some spooky liners. In a saucepan, melt the butter over medium-low heat. Add the sage, if desired, and continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.

Whisk together flour, baking powder, salt cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture. Add flour mixture and whisk until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Ampersand

noreply@blogger.com (Katiecakes) — Sat, 08 Oct 2011 10:49:00 +0000

When an old friend of mine recently posted an image of her wearing an ampersand pendant on Instagram I fell instantly in love. Being English Literature graduates I think the necklace is quite fitting, I had to have one. I set about tracking one down on Google and came across Isette, a lovely Etsy store described as "Design and Victoriana with a twist of whimsy". After browsing through the array of beautiful necklaces on offer I eventually decided upon the Harrington Ampersand Necklace in Bamboo.

I'm in love!

I will defiantly be returning to Isette in the future. I have a huge soft spot for laser cut jewelry and the decorative nature of Isettes products are just stunning. Next on the to buy list is the Villain Moustache Necklace, it's just too cute to resist.

Raspberry & White Chocolate Blondies

noreply@blogger.com (Katiecakes) — Tue, 04 Oct 2011 09:35:00 +0000

As a final farewell (and good riddance) to the summer and, hopefully, this dreadful heat wave I decided to utilise the final batch of raspberries I had stashed in the freezer and whip up some raspberry blondies. For a touch of luxury I used my last bars of Lindt Touch of Vanilla white chocolate, flecked with tiny vanilla seeds it took all of my will power not to just eat it straight out of the packet.

These are so lovely, the slight burning of the butter adds a delicious caramel flavour and the vanilla chocolate is so delicate. Studded with crimson raspberries these blondies are perfect to see off the sun. So, bake some blondies, enjoy the last of the heat and prepare your scarves and hats for the forthcoming chill. Hurrah!

Raspberry & White Chocolate Blondies

(from BBC Good Food Magazine)

Ingredients:

200g unsalted butter , plus extra for the tin

150g white chocolate , roughly chopped

300g light muscovado sugar

3 large free range eggs

200g plain flour

¼ tsp table salt

1 tsp vanilla extract

125g raspberries

Method:

Heat oven to 180C/fan 160C/gas 4. Butter, then line, a shallow rectangular tin, approx 25cm x 22cm. Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth.

Use electric beaters to whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale. Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a metal spoon or spatula until even.

Pour the mix into the tin, then scatter with the rest of the chocolate and the raspberries. Bake for 40-45 minutes or until risen all over, with a dark golden crust. Cool completely in the tin, then cut into squares.

Sticky Apple and Gingerbread Pecan Loaf

noreply@blogger.com (Katiecakes) — Sun, 25 Sep 2011 15:17:00 +0000

The best thing about the colder months just has to be the food. Everything gets so rich, so deep and so delectably, rib stickingly comforting. I'm choosing to ignore the fact that there is heat wave on its way and the sun is currently bleating through my back door, instead closing my eyes and imagining howling wind and rain beating upon the window. My imaginary land is the perfect place for this cake, screw you sun, I'm Autumns girl!

This loaf is just so delicious and if you can't face eating it all yourself right away, wrap it in cling film and it should keep for up to five days. Not only that, but it actually gets taster with age. Much like Alan Rickman.... mmmmm!

Sticky Apple & Gingerbread Pecan Loaf

Ingredients:

150g unsalted butter

150g soft dark brow sugar

150g golden syrup

200ml milk

250g plain flour

1tsp cinnamon

1tsp ground ginger

1 1/2 tsp baking powder

2 large free range eggs

50g pecans, roughly chopped

3 balls of stem ginger, chopped

2 eating apples, peeled, cored and chopped into chunks.

Method:

Preheat the oven to 180C / 160C fan. Grease and line a 2ltr loaf tin. Melt the butter, sugar and syrup in a small pan, stir through the milk and allow to cool.

Sift the flour with the dry spices and baking powder into a bowl, make a well in the center and pour in the cooled milk mixture. Stir through with a wooden spoon using a circular motion. Fold in the eggs, pecans, ginger and apple.

Pour the mixture into the prepared loaf tin and bake for 50 minutes. Cool for five minutes in the tin, the remove to a wire rack. Serve warm, cold, toasted or slathered with cream. However you will :)

National Cupcake Week, Day Three - Cut Out Decorations

noreply@blogger.com (Katiecakes) — Wed, 14 Sep 2011 13:36:00 +0000

When it comes to decorating cupcakes it's often the simplest ideas that give the most eye catching effect. Cut out decorations are one of the easiest and quickest ways to decorate a cake and is a technique I often lean toward when tarting up basic flavours for Pet Lamb. Add a flower here, a butterfly there and you're left with something much more attractive than just a plain old vanilla covered in sprinkles.

To start with you need your cutters. I have a huge collection of cutters but these three are my sure fire favorites. A simple blossom, rose and butterfly cutter pared with your favorite coloured fondant and you're ready to go. You can pick items like these up at any cake decorating store or even Amazon for some speedy next day delivery.

To make the cute lil flowers above all you need to do is follow these simple steps. First, roll out some green fondant to around 5mm thick and stamp out six shapes with your medium rose cutter and lay each 'leaf' into the indentation in an artists palate (I got mine from Paperchase, 60p each).

Next do the same with your pink fondant and stamp out six shapes with your medium blossom cutter. Lay the blossoms over the leaves at a slightly offset angle ensuring that you can still see a little green poking through the petals. Give the middle of each flower a little dusting of pink luster dust and leave to set for 24 hours. Once set, slide the flowers from their little home and you're ready to decorate!

For the butterflies follow the steps for the flowers but rather than leaving to dry in a palate make yourself a little paper nest for them to set. Grab the cover of an old magazine, cut it into thick strips and fold them into little Constantina so they make an M shape when stood on a table. Place the butterflies into the V shape and leave to dry for 24 hours.

And voilà, there you have cupcakes that will wow and amaze your friends and family. Happy decorating!