Lemon Drizzle & Blueberry Cupcakes

My boyfriend is quite a big health freak, he loves his blueberry's! Although cupcakes aren't at all healthy I thought I would make him some blueberry and lemon cupcakes for when I go and visit him. I miss him quite a bit, and he defiantly misses my cupcakes. He ate the entire box within 2 days.

Ingredients:

100g caster sugar

100g soft butter

100g self raising flour 

2 eggs

zest of one lemon 

Lemon drizzle:

Juice from one lemon

4 tbs of caster sugar 

Blueberry topping:

Small carton of blueberry's

100g soft butter

about 400g icing sugar

Method:

1. Pre-heat oven to 160 fan/ gas mark 4. Prepare paper cases in a bun tray.
2. Put the butter and sugar in a mixing bowl and cream it together. sift in the flour and add the lemon zest.
3. Add the eggs to the bowl and mix it all together.
4. Divide the mixture between the bun cases. Put the tray in the oven and leave for around 20 minutes or until golden.
5. Let the cakes cool on a cooling rack. Whilst cooling prick the tops of the cupcakes with a tooth pick then drizzle the lemon drizzle over the top of each cupcake.
6. Add the butter to a bowl and beat it a little to make it softer, gradually sift the the icing sugar mixing it as you go along, 400g is a estimate as I tend not to measure it. Add a hand full of blueberrys and beat them into the icing butter. You may find that it can make the icing go a little softer, so you make need to add more icing sugar.
7. Pipe the icing butter on to the cupcakes, and add a few blueberry's to the top.

Clare
xx

21st Cupcakes

My Very best friend Kelly Foster just turned the grand old age of 21. I actually cant believe how fast we are all growing up.

 But Its a perfect excuse to bake her some cupcakes topped with her favourite sweet. I don't need much of an excuse to bake but since I moved back home my mam dislikes me baking; apparently I don't clean up after my self. which is a lie obviously.

Anyway she had a great Birthday Night out, a crazy very drunk one at that, she said she loved the cupcakes which is also a bonus, although they defiantly didn't look like this by the time I got them to her.

Note to self: Try and find better packaging next time.

When the cats away the mice will play

My boyfriend has went home for the weekend, and as he doesn't eat beef I very rarely buy it, but seen as he isn't here I thought I would treat my self to a steak.

I made my self a peppered steak, with a beetroot and feta salad. It was great. I've missed beef. I feel liked I've cheated on him. Oh well. What he doesn't know won't hurt him. But I have got two more steaks in the freezer just in case I need a good dose of beef anytime soon.

Clare
     xx

I've never made bread before..

And for my first attempt I am quite proud. Although I have to confess that it came from a packet (James Martin Garlic & Rosemary Focaccia Bread Mix 98p ASDA) which I admit is slightly cheating, but for 98p i could not resist. All you need to add is water and olive oil, I used garlic infused olive oil. It's really easy to make even for a complete bread novice like me. Mine came out a bit oddly shaped but nevertheless it tasted great. I had a slice for my tea tonight with some tomato and basil soup, I would defiantly recommend it.

Clare

   xx

Banoffee Cupcakes

Ingredients:

100g self raising flour

100g softened butter 

100g caster sugar

2 eggs

1 finely chopped/ diced banana 

4 tbs carnation caramel 

Topping:

Carnation caramel

1 or 2 sliced bananas 

butter icing

grated milk or dark chocolate

Makes 12.

Method:

1. Pre-heat oven to 160 fan/ gas mark 4. Prepare paper cases in a bun tray.

2. Put the butter and sugar in a mixing bowl and cream it together. sift in the flour.
3. Add the eggs to the bowl and mix it all together. Mix in the finely chopped bananas, then stir in the carnation caramel to give the mix a marble looking effect.
5. Divide the mixture between the bun cases. Put the tray in the oven and leave for around 20 minutes or until golden.
6. Let the cakes cool on a cooling rack. Spoon a tea spoon of caramel on top of a cake and spread it around , add a layer of sliced banana, top with piped butter icing and sprinkle with grated chocolate.

Variance's:

- why not add a handful of small chucks of fudge to the cake mix. 

- use whipped cream to top instead of butter icing and drizzle with toffee sauce. 

Clare  xx 

The Best Bacon Sandwich Ever..

 In an ideal world a bacon sandwich to be healthy. I'm sure it is possible to make a rather healthy version, but why scrimp on some thing we Brits love so much. Anyway, its not every day you eat one. So here is my super tasty, extra greasy bacon sandwich.

Ingredients:

24 unsmoked thick cut bacon
several button mushrooms halved
1 small red onion sliced
spring onion thickly chopped
1 crushed garlic clove
small handfull of chopped flat leaf parsley
tbs olive oil

2 think slices of tiger loaf or any other thick sliced bread.

Method: 

1. Turn the grill on to medium heat. Line the bacon pieces on a baking tray and place under the grill. Check regularly, and turn when needed.

2. put oil in a wok/ frying pan on a medium heat and add the mushrooms, after 2 minutes add the red onion, keep stirring.
3. Once the onions seem to be softening add the spring onion and garlic and keep on the heat for another minute. Once cooked turn off heat and add parsley.
4. once the bacon is browned, remove from grill. add the bacon on top of one of the slices of bread and  with the other dip in the bacon fat, trust me it makes it taste even better. Top with the mixture from the pan, and place the other slice of bread on top. Viola.

Clare
          xx

Cookie Cakes

 I have a big love for cookies and an even bigger love for cupcakes. There for the ingenious that I am I decided to combine the two. Obviously it is apparent that some other more talented person has probably already came up with this wonderful and not that creative idea of a cupcake before me, but here is my version:

Ingredients: 

100g caster sugar
100g soft butter
100g self raising flour
2 eggs
1tsp vanilla extract

Icing:

100g soft butter
about 400g Icing sugar
vanilla extract

12 mini cookies
milk chocolate chips

makes 12

Method:

1. Pre-heat oven to 160C fan/ gas mark 4. Prepare paper cases in a bun tray, or a baking tray will suffice, as long as there is an inch between them,
2. Put the sugar and butter in a mixing bowl and mix it. Sift in the flour.
3. Break the eggs into a separate bowl. I do this because I am not the best egg breaker and its easier to spoon bits of shell out. Add the eggs to the bowl with the vanilla and mix everything together. Stir in a large handful of chocolate chips to the mixture.
4. Divide between the cases, I find it best to do this with a table spoon and a tea spoon. Each case should be filled about half way, or a tiny bit under. Put the tray in the oven and leave for around about 20 mins, or until golden.
5. Let the cakes cool on a cooling rack. Whilst the cakes are cooling, add the butter to a bowl and beat it a little to make it softer, gradually sift the the icing sugar mixing it as you go along, 400g is a estimate as I tend not to measure it. The icing butter should be think and you should be able to spoon some up and hold it upside down with out it dropping.
6. Pipe on to the cupcakes, leaving a  1cm rim around the out side. add the cookie to the top and sprinkle with a few chocolate chips.

Variance's:
- Crush a few cookies in a small bowl, hold the iced cupcake upside down and dip in the cookie crumbs.
- Add cookie crumbs to the cake mixture.
- Use mini Oreo cookies in stead.

Clare
   xx

Homely Cheese & Chive Scones

There is nothing better in life then eating a fresh from the oven cheese scone and smothering it in butter, well maybe there is but on a miserable day like today I personally couldn't think of anything better.
As long as you don't forget to put the cheese in as I some how managed to forget the last time I made them, kind of missed the point of a cheese scone, it was a little tricky trying to roll the cheese into the mixture but I got there in the end.

Ingredients:

2 cups of self raising flour

large pinch of salt

sprinkle of cayenne pepper  (Optional)

250g strong grated cheddar cheese
Hand full of finely chopped chives

15ml/ 3tsp vegetable oil
125ml milk (maybe a slash more depending on how it mixes)
1 small tsp English mustard  (Optional) 

1 egg


Method:

1. Pre-heat oven to 180C. Sift flour, salt and cayenne pepper into a large mixing bowl. Mix in the grated cheese and chopped chives.
2. Beat the egg and milk, oil and mustard together in a separate bowl. I use oil to replace butter as it is a little healthier and it saves time. Mustard is optional although I find it brings out the flavour of the cheese.
3. Pour the liquid mixture into the flour mixture and using a metal spoon, mix the dough until it clumps together, but is not to dry. If too dry add a splash of milk to use up the flour.
4. Press the dough onto a clean floured surface until it is 1cm thick, then fold it over on top of itself (this gives the finished scone the natural 'break' to open). flatten again, using just the palm of your hand, a rolling pin may prevent the scones from rising.
5. Cut your scones out using a round or scalloped cutter, or if you are like me and don't own one you can use a drinking glass, which works perfectly well. Place them on a greased baking tray, with your fingers rub the tops of the scones with a little milk which will give them a nice finish. Pop them in the oven for around 15 to 20 minutes or until golden.
6. Let it cool for a couple of minuets, but when still warm break open and serve with lashings or butter.
If you keep the cheese scones in a air tight container they should keep for up to 5 days.

Clare
          xx

Hello..

Basically I can not get enough of baking and cooking, My love of food is unreal. Before I came to University making beans on toast turned out to be a disaster, although I have always enjoyed making cakes, this I used to do with my Grandma when I was younger, but other than that I had no real culinary experience .

So it was fair to say 2 years ago when I started uni I was thrown pretty much in at the deep end when it came to cooking, my diet mainly consisted of fast food, noodles and anything from the freezer section. In turn I obviously gained a few pounds, the term 'chubby' comes to mind when I think back to last year. Then I cut out as much fast food as possible and started making home made healthy meals, this was when I realised I could actually cook, or so I was told. Since then I have returned to my normal size, may even be a little leaner. And I have a new found love of cooking, and baking.

Obviously I am no Jamie Oliver, thank god as I intend to be his wife one day. I am simply a university student who wishes to own a vintage inspired café by the sea called Molly's after my grandmother, who also had a love of food, especially a good a old cream cake, it defiantly showed as well. So I'm writing this blog to share my creations, and to document my journey to owning Molly's.

 My baking and cooking isn't amazing, but it's appreciated, and that's all I care about. Hope you enjoy.

Clare
x