This is my take on muffins, I wanted to use the flavours from a Bakewell Tart (almonds and raspberry) and use them in a muffin. The muffin mixture has ground almonds and almond essence, which gives the muffins marzipan-like taste. I also hollowed out the muffins and add some (homemade) raspberry jam to add extra flavour. Then to decorate these muffins I drizzled some water icing and sprinkled some toasted flaked almonds on top of the Bakewell Muffins.
This is a great cake to make to enjoy on a Sunday afternoon with a cup of tea. By soaking the currants and sultanas overnight in tea makes this Tea Loaf Cake moist and sweet. If you want instead of using normal breakfast tea you can use earl grey tea, chai tea or whatever your favourite tea is!
Here is another blondie variation with a classic British biscuit the Jammie Dodgers. I also swirled in raspberry jam into the blondie batter to for extra flavour. When baking these blondies, keep an eye on them when they are in the oven as the raspberry jam in the blondie batter may cause it catch quicker than normal. If this happens then cover the Jammie Dodger Blondies with some tin foil and continue to bake.
A friend of mine recently asked me to make a a peanut butter based bake for their dad’s birthday, so I decided to make a baked peanut butter cheesecake. Most of the time when I make a baked cheesecake it will crack, but this time it didn’t!
With Christmas fast approaching, here is quick and tasty cupcake recipe for you to try over the holidays. These cupcakes are flavoured with gingerbread spices and gingerbread syrup and are topped off with a brown sugar and gingerbread buttercream. This recipe will make 24 cupcakes.
This was an interesting technical challenge, making the cake and the buttercream for this recipe was straight forward however, the hard part of this challenge was to cut the cake perfectly so that you get the checkerboard look. So if you try to make this cake, take your time while cutting the cake, it will be worth it.
This has been one of my favourite technical challenges to make, as Lemon Tarts (Tarte Au Citrons) are one of my favourite things to eat. It is a great challenge as making the perfect short crust pastry can be difficult, you have to make sure the pastry is chilled enough otherwise the pastry will shrink when it is baked in the oven. Another issue is baking the tart filling because if the oven is too hot or the tart is over baked it can cause the filling to crack on the top of the tart.
Since it is patisserie week on The Great British Bake Off I have decided to try the technical challenge from series 4, episode 7 which was Religieuses. A Religieuses is made up of two Choux Pastry Buns filled with Creme Patissiere and decorated with chocolate ganache and whipped cream. Once completed it should resemble a nun.
With Autumn (or Fall) beginning it is the perfect time to bake. These cookies use a Pumpkin Spice mixture, this is a spice blend which is made up of cinnamon, ginger, nutmeg, allspice and cloves. The combination of spices in these cookies are nice and warming which makes them perfect for a cold Autumn night.
The second technical challenge for The Great British Bake Off was scones. Scones may look simple to make however there are several things that could go wrong. Some key tips are to make sure you have a sharp fluted cutter, this will help to get your scones to rise evenly. Another tip is to make sure when you are cutting the scones out of the dough is not to twist the cutter, as this will affect how your scones will rise.