Chocolate Chip Scones

For as long as I can remember, I’ve had some kind of fear towards scones. It might sound a little strange but allow me to explain. When I was little, my Nan and Grandad would always smother baked treats such as scones and madeira cake with butter. Ever since, this has been something that I cannot get my head around and for the past fifteen years or so, I’ve refused to eat a scone! To me, having a scone with butter is just a no go. I know its still a popular choice among many but I am just not a fan! Anyway, I thought that it was time to get over this fear and I decided to bake my own, but this time with chocolate chips and a little jam and cream. Now that’s my idea of a scone!

INGREDIENTS
225 (8oz) self-raising flour, sieved
60g (2oz) butter
1tbsp caster sugar
50g (1 ¾oz) chocolate chips
roughly 150ml (5fl oz) milk

METHOD

1. Lightly grease a baking tray. Preheat the oven to gas mark 7, ensuring the shelving is centre.

2. Place the flour in a mixing bowl. Cut the butter in to small pieces and rub into the flour using your fingers until a the mixture forms fine breadcrumbs. DSCF3735

3. Stir in the caster sugar and chocolate chips.

4. Mix in enough milk to form a soft dough.

5. Roll out the dough on a lightly floured surface to a rectangle of 10 x 15cm or 4 x6 inches and about 2.5cm/ 1 inch thinck.

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6. Cut the dough into 9 squares.

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7. Place the scones on the baking tray ensuring they are well spaced apart.

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8. Brush each with a little milk and bake in the oven for 10 to 12 minutes or until golden brown.

scones with jam and cream

9. Slice the scones in half and serve with butter (ew!) or jam and cream.

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Enjoy!

– Charlotte x

| Original Recipe Simply Baking at M&S |

| Previous Post Diggers |

Gingerbread Cupcakes

Despite it coming up to mid-January, if you’re anything like me and desperately missing the Christmas fun, hopefully these gingerbread cupcakes will re-kindle your festive spirit with their warm spices and sweet toffee buttercream.

GINGERBREAD CUPCAKES 

gingerbread cupcakes

INGREDIENTS
CUPCAKES
150g Unsalted Butter (room temperature)
150g Soft Brown Sugar
3 Eggs
150 g Self-Raising Flour, Sifted
1 tsp Ground Ginger
½ tsp Ground Cinnamon
Pinch Freshly Grated Nutmeg (optional)
1 tbsp Milk

TOFFEE SAUCE
50g Unsalted Butter
50g Soft Brown Sugar
2 tbsp Milk

BUTTERCREAM
150g Unsalted Butter (room temperature)
200g Icing Sugar, Sifted
Splash Milk (if too buttercream is too thick)
Pinch of Ground Cinnamon (for decoration)

METHOD 

1. Preheat the oven to gas mark 4. Place 12 cake cases in a cupcake tin.

2. Cream together the butter and soft brown sugar, until light and fluffy.

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3. Gradually alternate between adding the eggs and sifted flour to the creamed butter and sugar mix.

4. Mix in the spices, the ground ginger, cinnamon and nutmeg.

5. Stir through the milk until well combined.

6. Divide the mixture equally between the 12 cupcake cases (roughly two teaspoons of mixture in each) and bake in the oven for 15 to 20 minutes, or until golden brown and a skewer comes out clean.

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7. For the toffee sauce, heat the butter and soft brown sugar over a low heat. Add the milk to form a thick, glossy toffee sauce. Leave to cool to room temperature.

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8. For the buttercream, cream together the softened butter and sifted icing sugar. Once the toffee sauce is cool, add to the buttercream and combine together. If the buttercream it too thick, add a splash of milk.

9. Either pipe or spoon the buttercream onto each cupcake.

10. Dust each with a little cinnamon before serving.

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Enjoy!

– Charlotte x

| Original Recipe Gingerbread Cupcakes | Good Food Channel |

| Previous Recipe Chocolate Brownies |

Marshmallow Cupcakes

You may or may not have heard that marshmallows are making a comeback this season. Filled with nostalgia, a marshmallow cupcake is the perfect treat this winter. These cupcakes (recipe from the Hummingbird Bakery) were delicious, not only are the mini marshmallows super cute, but the melted marshmallow inside is a great surprise!

MARSHMALLOW CUPCAKESMarshmallowCupcake

INGREDIENTS
Cupcakes: 

120g Plain Flour, Sifted
140g Caster Sugar
1½ tsp Baking Powder
Pinch of Salt
45g Unsalted Butter, Softened
120ml Whole Milk
1 Egg
¼ tsp Vanilla Extract

Filling: 
12 Medium Marshmallows

Icing:
140g Unsalted Butter, Softened
280g Icing Sugar, Sifted
1 – 2 tbsp Milk
Few Drops of Food Colouring (optional)
200g Mini Marshmallows

METHOD 

1. Preheat the oven to 170°C (325°F) gas mark 3, ensuring the shelving is in the centre.

2. Combine all the dry ingredients in a bowl. Sift the flour, along with the sugar, baking powder and pinch of salt.

3. Add in the softened butter and beat until combined.

4. Gradually add in the milk.

5. Whisk together the egg and vanilla extract separately before adding to the cake batter.

6. Give all the ingredients a final mix together until combined. Try to not over-mix!

7. Divide the mixture equally between the paper cases and bake in the oven for 20 to 25 minutes, or until golden brown and a skewer comes out clean. Leave to cool.

8. Melt the medium marshmallows in a heatproof bowl over a simmering pan of water. Leave until completely melted and smooth.

9. Hollow out a small section in the centre of each cake and fill with a dollop of the melted marshmallow. Leave to cool. Place the cake top or the ‘cake lid’ back on top.

10. For the frosting, beat together the softened butter and icing sugar until smooth and creamy.

11. Add in the milk if the frosting is too thick. Add the food colouring, if using.

12. Either stir the marshmallows into the icing or pipe a little frosting onto each cupcake and decorate with the mini marshmallows.

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Enjoy!

– Charlotte x

| Original Recipe  Hummingbird Bakery Marshmallow Cupcakes |

| Previous Recipe Triple Chocolate Cookies |

Lemon Drizzle Loaf

This is my favourite recipe EVER. If there is ever an occasion where I’m not sure what cake to make or if I just fancy baking something real quick and easy, this is my go-to cake. The cake itself is really light and moist, but then you get the crunch and sharpness of the crystallised lemon sugar on top. Not only is this cake delicious, but you can cook it in a loaf tin, and I believe that anything you can cook in a loaf tin is always going to be a winner. So, enough talking, lets get on with the recipe!

LEMON DRIZZLE LOAFlemon drizzl

INGREDIENTS
CAKE
2 Unwaxed Lemons, well scrubbed
175g Granulated Sugar
175g Unsalted Butter, Softened
200g Self-Raising Flour
1/2 Teaspoon Baking Powder
3 Eggs

CRYSTALLISED SUGAR
3 to 4 Tablespoons of Lemon Juice
100g Granulated Sugar

METHOD 

1. Preheat the oven to gas mark 4 ensuring the shelving is centre. Grease and line a loaf tin.

2. Wash and grate the zest of the two lemons.

3. Cream together the butter and sugar until soft and creamy.

4. Gradually sift in the self-raising flour along with the baking powder, adding an egg each time as you go.

5. Add in the lemon zest and give a good stir to ensure the batter is throughly mixed.

6. Pour the mixture into the loaf tin and bake in the oven for 35 to 40 minutes or until risen and golden brown.

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7. Transfer to a wire rack and leave to cool.

8. Squeeze three to four tablespoons of juice from one of the lemons (depends on how sharp you wish the sugar to be!) and mix the juice with 100g granulated sugar.

9. On the top of the cake, make about 50 deep holes so that when you pour the sugar mixture on, it drips through to the cake, making it even more lemony!

10. With a spoon, carefully pour the sugar mixture on top of the cake and leave to set so that it goes hard and crunchy.

Lemon Drizzle cake

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Enjoy!

– Charlotte x

| Original Recipe by The Hairy Bikers |

| Previous Recipe White Chocolate & Lemon Cupcakes |

Chocolate Orange Marble Cake

When you’re a university student, it suddenly becomes completely acceptable to still be awake at 2am, in fact, that’s considered early. This was the time I decided to write this blog post. Thankfully, I held back posting at that time of the morning to ensure that the following day I checked that the writing of, what was a very sleepy blogger, actually made sense. Anyway, this weeks post is finally ready! Chocolate and orange is one of my favourite combinations. I’m sure you’re aware that I also, love cake. So for me, nothing could be better than having a chocolate orange cake.

CHOCOLATE ORANGE MARBLE CAKE 

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INGREDIENTS
225g Unsalted Butter, Softened
225g Caster Sugar
4 Eggs
225g Self-Raising Flour, Sifted
2 tbsp Milk
3 tbsp Cocoa Powder, Sifted
1 Large Orange, Zest & 1 tbsp of Juice

METHOD 

1. Preheat the oven to gas mark 4. Grease and line a round or loaf tin with baking paper.

2. In a bowl, cream together the butter and caster sugar until smooth and creamy.

3. Add in the eggs and gradually sift in the self-raising flour.

4. Divide the mixture equally between two bowls. In one bowl, add the milk and cocoa powder and combine together. In the other bowl, beat in the orange zest and juice.

5. Spoon the mixture into the loaf tin, taking alternating spoonfuls from each bowl. Swirl the mixture using a fork or skewer to create the marble effect. Try not to mix the two types of batter together as they will combine and the marble pattern will be lost.

6. Bake in the centre of the oven for 45 minutes to an hour or until golden brown and well risen. The cake will be done when a skewer or fork comes out of the centre clean.

7. Remove from the oven and leave to cool in the tin for a few moments before transferring to a wire rack. Once cool, you can drizzle a little melted chocolate over the top, but this is optional.

8. Cut into slices and serve!

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Enjoy!

– Charlotte x

| Original Recipe BBC Chocolate Orange Loaf |

| Previous Recipe Cake in a Mug |

Golden Syrup Cupcakes

Rather than letting the golden syrup left over from these Chocolate Chip Cookies go to waste, I’d thought I’d try using  the remainder of it in something else, and I settled on this cute little cupcakes. These had quite a unique flavour but nonetheless, they were nice. They do look a little unusual – not the kind of cupcake I’d usually make, but its good to try something different!

GOLDEN SYRUP CUPCAKES 

Golden Syrup Cupcakes

INGREDIENTS
Cupcakes
75g Unsalted Butter, Softened
50g Caster Sugar
2 Level tbsp of Golden Syrup
1 Large Egg
150g Self-Raising Flour
1tsp Vanilla Essence
2tbsp Milk

Icing
250g Icing Sugar
75g Unsalted Butter, Softened
2 Level tbsp of Golden Syrup
2tbsp Milk
Half tsp of Vanilla Essence

METHOD

1. Place 12 cupcake cases in a tin. Pre-heat the oven to gas mark 4.

2. Cream together the unsalted butter and sugar. Stir in the level tablespoons of golden syrup.

3. Beat the egg and gradually add this in along with the self-raising flour.

4. Finally add the vanilla and the milk and give a final mix. Divide the mixture between the 12 cake cases and bake in the oven for 15 minutes.

5. Leave to cool slightly before transferring the cupcakes to a wire rack to completely cool.

6. For the buttercream icing, cream together the icing sugar and softened butter. Add in the golden syrup, milk and vanilla essence and stir until a smooth icing forms.

7. Spoon a little frosting onto each of the cupcakes and allow itself to even out.

8. Leave to set slightly, before eating them all up!

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    Enjoy! 

– Charlotte x

| Previous Recipe Chocolate Cheesecake |

Lemon Swiss Roll

I’ve always thought a swiss roll would be quite difficult bake but with a few handy hints from Mary Berry, I decided to give the swiss roll a go and was pleasantly pleased with the results. It may not be perfect, but for a first attempt – I’d say it’s not bad!

LEMON SWISS ROLL 

Lemon Swiss Roll

INGREDIENTS
Sponge
3 Medium Eggs
3 oz Golden Caster Sugar
3 oz Self-Raising Flour, Sifted

Filling & Decoration
2 to 3 Spoonfuls of Lemon Curd
Buttercream (Just enough for a thin spread)
Icing Sugar or Golden Caster Sugar (to sprinkle on top)

METHOD 

1. Line a baking tray with greaseproof paper. Preheat the oven to gas mark 6, ensuring the shelves are centre.

2. In a bowl, whisk together the eggs and golden caster sugar until light and pale.

3. Gradually fold in the flour. (Fold the flour in carefully so that the air previously whisked in is not knocked out!)

4. Pour the mixture into the baking tray and bake in the oven for 7 to 10 minutes.

5. Leave to cool for a few moments before transferring the sponge onto either a new piece of greaseproof paper or onto a tea towel. This will allow you to roll the sponge much easier. If using greaseproof paper, you may want to sprinkle a little caster sugar or icing sugar onto it before transferring the cake so that the sugar swirls through the middle and on the outside – this is optional.

6. Cut the edges of the cake using a sharp knife to make the sides a little neater, which will give a tighter roll. Spread a thin layer of buttercream onto the sponge. Then spoon the lemon curd on top and spread evenly. Try to leave a border around the edge so that the filling doesn’t leak when you roll the sponge. Since you only need a small amount of filling, I cheated and used a jar of lemon curd from the supermarket and Betty Crocker Buttercream icing. However, if you wish to make your own, I’ll leave recipes at the end for where you can find these.

7. Before beginning to roll, at the sponge end closest to you, a short way up, cut about half way into the sponge using a sharp knife. Roll the cut edge to begin the rolling process. Use the greaseproof paper or tea towel to keep a tight roll by pulling it away from you.

8. Give a final sprinkle with golden caster sugar or icing sugar.

Lemon Swiss Roll

Lemon Curd Recipe | Buttercream Icing Recipe

Enjoy!

– Charlotte x

|Previous Recipe Apple Crumble|

Apple Crumble

This weekend, I decided to make a dessert that can be had after a Sunday roast. Since a roast dinner is typically British, I decided to follow on with tradition and make an apple crumble, since this too, is another quintessentially British dish. I realised that when taking photographs for this post, that making an apple crumble look posh and fancy can be rather difficult but, I think that is what makes the apple crumble such a classic, as even though it doesn’t look particularly spectacular, its a good hearty and wholesome dessert. Instead of following one recipe, I followed a combination of two found both on the BBC website and by Mirror Columnist, Nadia Sawalha.

APPLE CRUMBLE

Apple Crumble.

INGREDIENTS
Filling
1lb Apples
50g Caster Sugar
1 or 2 tsp. Cinnamon

Crumble
170g Cold Unsalted Butter
170g Caster Sugar
200g Plain Flour
70g Fine Oats
Pinch of Salt

METHOD

1. Preheat the oven to gas mark 3.

2. Core and peel the apples, and cut them into chunks. Place the apples into a pie dish or oven-safe dish.

3. Sprinkle over the caster sugar and cinnamon and then cook in the oven for 10 minutes.

4. In a bowl combine together the cold butter, caster sugar, plain flour, oats and salt using your fingers, until they resemble a fine crumble mixture. Sprinkle the crumble over the top of the warmed fruit and cook in the oven for a further 50 to 60 minutes, until firm and a golden colour.

5. Best served warm with lashings of cream or ice-cream!

Apple Crumble

Enjoy!

Quick note before I go – The Great British Bake Off is back on our TV screens tonight, 8pm on BBC2.

Be there or be square!

– Charlotte x

|Previous Recipe Chunky Chocolate Cookies|

Chunky Chocolate Cookies

You’d expect that on a Saturday night, most 18 year olds would be out and about partying with their friends, and even better, if their home alone, bring the party to them. Yet this weekend, whilst I had the house to myself, I decided bake some cookies, wrap myself up in a snuggie and hang out with Harry Potter on the telly. That’s what I call, a wild night in!

CHUNKY CHOCOLATE COOKIES

Chocolate Cookies

INGREDIENTS:-
125g butter, softened
100g light brown soft sugar
125g caster sugar
1egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
A good pinch of salt
2 bars of chocolate , one white chocolate, one milk chocolate, roughly 200g altogether

METHOD

1. Preheat the oven to gas mark 4 ensuring the shelves are in the centre.

2. Line two trays with greaseproof paper using a little butter.

3. In a bowl, combine the butter with both types of sugars until soft and creamy.

4. Add in an egg that’s been lightly beaten, as well as the vanilla extract and mix.

5. Gradually sift in the self-raising flour, along with a good pinch of salt.

6. Chop roughly 200g of white and milk chocolate (I may have been a little generous and added more!) and add to the dough.

7. Roll the cookie dough into small balls (about the size of a walnut) and place on the baking tray, giving each cookie a little press to flatten them down slightly. Don’t place the cookies too close together as they will spread and stick together! On average, this mix makes 12 cookies although I managed to make 14.

Cookie Dough

8. Bake in the oven for 7 minutes for a chewy cookie or if not 10 minutes, until golden brown.

Cookie

9. Leave to cool before transferring to a wire rack.

10. The only thing left to do now is eat!

Cookies cookies__

Enjoy!

– Charlotte x

Recipe from http://www.bbcgoodfood.com/recipes/1580654/millies-cookies-recipe

|Previous Recipe Cadburys Chocolate Cupcakes |

Cadburys Chocolate Cupcakes – Part 2

Way back in April, I made some Cadburys Chocolate Cupcakes using some of the chocolate that I had left over from my Easter Eggs.  Recently, I was asked to make them again for a birthday party but since this time it was for a special occasion, I’d thought I’d make them even bigger and better than before. I was really pleased with how these turned out and just because everyone loves chocolate, I thought they were worth writing about again!

CADBURYS CHOCOLATE CUPCAKES

Cadburys Chocolate Cupcakes

INGREDIENTS
Cake:-

6 oz Unsalted Butter, Softened
6 oz Caster Sugar
6 oz Self-Raising Flour, Sifted
3 Medium Eggs
50g Cocoa Powder

Frosting: –
6 oz Unsalted Butter, Softened
6 oz Icing Sugar, Sifted
100g Cadburys Chocolate, Melted
3 to 4 Wispa Bars

METHOD

1. Preheat the oven to gas mark number 4, ensuring the shelf is in the centre.

2. Place 12 cake cases in a cupcake tin.

3. Cream together the softened butter and the caster sugar in a bowl.

4. Gradually add the self-raising flour, eggs and cocoa powder and stir until a smooth creamy mixture forms.

5. Divide the mixture equally between the cake cases and bake in the centre of the oven at gas mark 4, for 18 to 20 minutes.

6. For the buttercream, cream together the softened butter and icing sugar.

7. Either in the microwave or in a bowl over a simmering pan of water, melt the Cadburys chocolate and leave to cool slightly.

8. Add the melted chocolate to the butter and icing sugar and mix until a smooth, creamy frosting forms. (Chocolate usually is very delicate, so just be gentle when mixing. I’d recommend that you fold the chocolate into the butter and sugar)

9. Once the cakes are completely cool, either pipe or spoon some of the frosting onto each cupcake.

10. To decorate, roughly chop up the Wispa bars and sprinkle on top of the frosting. Keep the Wispa bars in the fridge beforehand so that when it comes to chopping them, they don’t melt with warm hands!

Chocolate Cadbury Cakes

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Enjoy!

– Charlotte x

|Previous Recipe Ice-Cream Cupcakes |