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