Sugar Cookies

hello kitty sugar cookies!

Hello kitty sugar cookies

My end of semester assignments and the holidays have kept me pretty busy over the last few weeks, so I have unfortunately neglected my blog, but not my baking! As you can imagine there has been a lot of cooking and baking over Christmas so I have a lot to share. The first of which being these really addictive Sugar Cookies (seriously, we demolished them). One of best friends bought me Hello Kitty cookie cutters for Christmas, she knows me so well! So a few days after Christmas we put them to good use.

Ingredients:

  • 2 3/4 cups plain flour
  • 1 1/2 cups white sugar
  • 1 teaspoon baking soda
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1 cup of butter (room temp)
  • 1 teaspoon vanilla essence

Method:

  1. Preheat oven to 180 degrees c
  2. In a bowl, mix together the flour, baking soda and baking powder
  3. In a separate, large bowl cream together the butter and sugar until smooth.
  4. Beat in egg and vanilla.
  5. Gradually beat in the dry ingredients.
  6. Leave to set for at least an hour in the fridge (covered in clingfilm)
  7. If you are not cutting shapes, roll rounded teaspoonfuls of dough into balls and place onto a baking tray lined with clingfilm.
  8. If using cookie cutters then roll out the dough and cut shapes out that are around 1 inch thick.
  9. Bake for ten minutes or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
  10. Decorate however you wish
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My Take On The Classic Rocky Road

Odlums Rocky Road

 

Image Credit: Odlums

Almost everyone loves the chocolate-y goodness that is the Rocky Road Bar. I’m obviously a part of the majority, but I slightly tweaked the recipe which I got from Odlums website, to suit my taste. Maybe you might prefer it as well. I put my adjustments in brackets next to the original ingredients.

Ingredients: 

  • 125g /4oz Butter
  • 2 Heaped tablespoons of Golden Syrup
  • 150g Milk chocolate (Galaxy)
  • 150g Plain chocolate (Galaxy Honeycomb)
  • 125g Digestive Biscuit, roughly broken (Oreo cookies)
  • 125g Rich Tea Biscuits roughly broken
  • 50g Nuts (Hazelnuts)
  • 50g Maltesers
  • 125g Mini marshmallows

Method:

  1. Line a 19cm/7″ square tin with grease-proof paper or clinging.
  2. Melt the butter, syrup and chocolate together on a low heat.
  3. Add the biscuits, Nuts, Maltesers and marshmallows. Mix well.
  4. Transfer to prepared tin. Level it on top and press down well to avoid any air gaps.
  5. Allow mix to harden before cutting into bars. Store in the Fridge.

 

All Things Cupcake

Following my ‘All Things Cake’ Post, I am now posting my useful tips that I have gathered for all things cupcake. I hope they help!

  • When that muffin or cupcake just wont budge from the pan, place a cold wet towel underneath the pan for thirty seconds and they will slip right out.
  • To divide the batter evenly when making cupcakes or muffins, use an ice cream scoop to transfer batter from the mixing bowl to the baking pan.
  • You can add water to the baking try of empty slots and it has multiple benefits. It can prevent the cupcakes or muffins from browning on the edges to quick. the extra steam prevents the mix from over cooking. It can also be used to prevent the baking pain from warping when you are not using every slot. Just half fill all the empty slots with water and put in oven to bake as normal.
  • When decorating with icing, It looks a lot better to use a piping bag and nozzle. It gives the cupcakes a more professional look, rather than using a spoon or knife.
  • Always fill your cupcake cases 2/3 of the way full to allow for the mix to rise. over flowing cupcakes and muffins does not look good, although its nice to nibble on the extra!
  • I would always suggest using an electric mixer, as mixing things by hand all the time can be time-consuming and just plain tiring. If the recipe says fold on, then do not use an electric mixer. you must fold it in yourself, either using your hands or a wooden spoon.
  • Sifting is key to light and fluffy cupcakes. as tempting as it may be do not skip this step because it makes a huge difference in how your cupcakes or muffins turn out!

Delicous Chocolate Mousse

Bubbly chocolate mousse

Bubbly chocolate mousse

Image and recipe credit: Dessert.net.au

My all time favorite dessert is a delicious bubbly Chocolate Mousse. While browsing for a mousse recipe last week, I managed to find this gem of a recipe.

Chocolate Mousse
  • 7 oz of milk or dark baking chocolate ( I like to mix it up with my favorite chocolate bars like Galaxy)
  • 3 large eggs, separated
  • 1 1/2 oz of golden caster sugar
Method:
  1. Place the broken up chocolate and 120 mil of warm water in a large mixing bowl and have it over a a saucepan of (barely) simmering water. Ensure that the bowl is not touching the water in any way. heat the water at a low temperature so the chocolate melts slowly. It should take 6-7 minutes
  2. Remove from the heat, and using a wooden spoon, stir well until glossy and smooth and let cool for 2-3 minutes.
  3. Stir in the egg yolks and blend well. Set aside.
  4. In a clean bowl, whisk the egg whites to the soft-peak stage.
  5. Whisk in the sugar, a 1/3 at a time and then whisk again untill the whites are glossy.
  6. With a metal spoon, fold a tablespoon of egg whites into the chocolate mix to loosen it, then carefully fold in the rest.
  7. The end of the recipe needs patients as the mix needs to be gently folded and cutting movements to retain the air which makes the mousse light.
  8. Place the mousse in the containers you plan on serving them in, cover with clingfilm and put in fridge for at least 2 hours.

Add some Whipped cream on top to serve. I prefer the whipped cream you get in a container as it is the tastiest and really compliments the chocolate mousse.

Simple Buttercream icing recipe

Video credit: Videojug Food- Youtube

One of my best friend’s turns 21 this week and I am obviously going to take advantage of this opportunity to bake him a cake. While researching the perfect type of icing to use, I came across this really easy recipe for butter icing. Just add whatever flavoring or food colouring you want at the end!

Nutella Chocolate Roulade

Nutella Chocolate Roulade

 

Image credit

This Nutella Chocolate Roulade is a mouth-watering take on the original Swiss Roll. My Auntie made this yesterday for my cousins 13th birthday and it was delicious. I was afraid she was going to keep this recipe a secret but she was nice enough to let me have it. So I am passing it on to you with high recommendation’s.

Ingredients:

  • Butter, for greasing
  • 100g plain chocolate
  • 4 eggs
  • 100g caster sugar, plus extra for dusting

For the filling:

  • 1/2 vanilla pod
  • 1 tablespoon dark rum or Tia Maria
  • 300ml cream
  • 75g Nutella chocolate spread
  • Icing sugar to decorate

Method:

  1. Grease a 33 x 23cm Swiss roll tin, line with greaseproof paper and then grease the paper. Break the chocolate into pieces and place in a bowl set over a pan of simmering water.
  2. separate the eggs and whisk the egg yolks with the sugar until very thick and pale colour. Beat in the egg whites until stiff, and then fold into the chocolate mixture.
  3. Pour into the prepared tin and spread out evenly. Bake for 20-25 minutes until well risen and firm to touch.
  4. Turn the sponge out onto a sheet of greaseproof paper that has been generously sprinkled with caster sugar. Carefully peel off the lining paper. Cover the roulade with warm, damp tea towel and leave to cool.
  5. To make the filling, split the vanilla pod in half and scrape out the seeds. Gently whisk with an electric mixer until stiff, then spread the Nutella over the cold roulade, followed by the cream mixture. Using the paper to help, roll up the roulade to enclose the filling. To serve, transfer the roulade on to a serving plate and dust with icing sugar, then cut into slices and arrange on serving plates.