Recipes

Here you’ll find all my homemade recipes which I hope you will try yourself

Reindeer Christmas Cupcakes

Keep the kids busy this festive season. My son adores these. They take less than half an hour to prepare and makes 12 cupcakes.

Ingredients

125g/4½oz butter, softened

175g/6oz caster sugar

2 free-range eggs

200g/7oz self raising flour

2 tbsp cocoa powder

100ml/3½fl oz milk

100g/3½oz dark 70% cocoa solids chocolate, melted

2 tbsp Irish cream liqueur (optional)

For the chocolate icing
50g dark chocolate, chopped

3 tbsp double cream

To decorate
giant chocolate buttons

crisp-coated chocolates (such as Smarties or M&Ms)

mini pretzels

black writing icing

mini marshmallows, sliced

Method

1.Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.

2.Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using.

3.Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.

4.For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly.

5.To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle.

6.Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears.

Happy Baking 🙂 Marla
Source: BBC Good Food

 

Deluxe Mince Pies- with orange juice and cream cheese

I make these every year, since first being introduced to them by a work colleague and they seem to taste even more delicious year on year. This recipe makes about 24 mince pies.

INGREDIENTS

For the pastry

  • 500g strong plain white flour
  • 175g icing or caster sugar
  • 375g butter
  • the finely grated rind and juice of 1 large orange

For the pie filling 

  • 250g cream cheese or mascarpone
  • 25g golden caster sugar
  • 500-625g good quality mincemeat
  • the grated rind and juice of 2 lemons
  • milk to glaze
  • caster sugar

METHOD

First make the pastry by sifting the flour and sugar into a mixing bowl. Cut the butter into small pieces, stir these into the flour mixture and rub lightly with your fingertips until the mixture resembles breadcrumbs. Stir in the orange rind. Using a knife, stir in the orange juice until the dough just begins to stick together. Gather up the dough into a ball, wrap in clingfilm and refrigerate for 30 minutes before using.

Put the cream cheese and caster sugar into a bowl and beat until smooth. Knead the pastry lightly and roll out about three quarters fairly thickly. Using a 7.5cm diameter pastry cutter cut out 24 rounds, re-rolling the pastry as necessary. Dust the bun tin with a bit of flour and line with the pastry rounds. Spoon the mincemeat into a bowl and stir in the lemon rind and juice. Fill the lined patty tins to about half their depth with mincemeat, then put a teaspoonful of the cream cheese mixture on top and spread level. Roll out the remaining pastry and using a star-shaped or any Christmassy type pastry cutter cut out 24 shapes. Place the shapes on top of each mince pie. Pre-heat the oven to 220C/gas mark 7.

Brush the tops of the pies with a little milk and bake in the centre of the oven for 15-20 minutes until light golden-brown. Let the pies cool down before easing them from the tins gently with a round-bladed knife. Serve warm (they can be reheated), or at room temperature. Before serving, sprinkle with caster or icing sugar.

Happy Baking 🙂 Marla

Source: Adapted from the Telegraph Food and Drink

 

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