Category: Fun

For the times when you just want to get in the kitchen and get hands on.

Jumbo Jazzies!

Jumbo Jazzies!

My feed has been getting a little brown/yellow recently so I thought I’d make something more colourful! I’m currently on holiday with my family and a family friend, Anne, who suggested these look a lot like those little chocolate pic-n-mix sweeties which are called jazzies, so these are officially ‘Jumbo Jazzies’!

Recipe

Makes 12

Time: 20 minutes

Ingredients

  • 125g butter
  • 175g light brown sugar
  • 1 egg
  • 50g cocoa powder
  • 150g plain flour
  • 100g rainbow sprinkles ( I used 100s and 1000s)
  1. Pre-heat the oven to 180C and line two baking trays with baking paper.
  2. Put the butter and sugar into a bowl and beat together until smooth.
  3. Add the egg and beat until combined.
  4. Add the flour and cocoa powder and beat again to get a soft dough.
  5. Weigh the dough and divide the weight by 12 so you know how much each ball of cookie dough need to weigh (mine was 56g each). Then portion out each blob of cookie dough to this weight and place, well spaced on the lined baking trays (I put 6 cookies on each tray).
  6. Pour the 100s and 1000s into a bowl. Take one of the cookie balls and roll it in the sprinkles until covered all over. Place the cookie back on the baking sheet and repeat with the rest of the cookies.
  7. Bake for 10-12 minutes until they’ve spread out and are just starting to crisp round the edges. Leave to cool and then enjoy!

Thanks for reading!

Emma x

Peach Melba Iced Fingers

Peach Melba Iced Fingers

Peaches are in their prime right now so it’s the perfect time to be using them in your baking! I love playing off classic flavour combinations, so peach melba (peach, raspberry and vanilla) was my instant go-to when thinking of making something seasonal. These use a homemade peach jam so you could (if making this outside of peach season) use a shop-bought jam if needed! Likewise if you’re short on time you could whip up 300ml of double cream with 1tsp of vanilla extract, then fold through a handful of fresh raspberries to replace the creme patisseries!

Recipe

Makes 12

Time: 3 hours

Ingredients

For the dough

  • 500g strong white flour
  • 50g caster sugar
  • 40g unsalted butter
  • 2 eggs
  • 14g fast action dried yeast
  • 2 tsp salt
  • 150ml warm milk
  • 140ml water

For the crème patisserie

  • 250ml whole milk
  • 1 tbsp vanilla bean paste
  • 50g caster sugar
  • 3 egg yolks
  • 10g plain flour
  • 10g cornflour

For the raspberry crème patisserie

  • 250ml raspberry puree
  • 50g caster sugar
  • 3 egg yolks
  • 10g plain flour
  • 10g cornflour

For the peach jam

  • 4 medium sized peaches (about 300g, peeled and de-stoned)
  • 220g caster sugar
  • 2 tbsp lemon juice

For the icing

  • 200g icing sugar
  • 4 tsp cold water
  • 2 drops orange food colouring
  • 2 drops pink food colouring

Method

  1. Pre-heat the oven to 220C.
  2. Place all the ingredients for the dough into a bowl and mix until it comes together to make a soft dough. (If it’s looking a little dry add a little more water, up to 40ml).
  3. Turn the dough out onto a worktop and knead until smooth and stretchy (about 10 minutes).
  4. Tip the dough into a lightly oiled bowl, cover with cling film and leave to rise for about 1 hour, until doubled in size.
  5. Take the dough out of the bowl and knead for 5 seconds to knock the excess air out.
  6. Divide the dough into 12 equally-sized pieces. Roll each piece into a ball and then shape them into fingers about 13cm long.
  7. Place the fingers on baking tray lined with baking paper, (making them spaced out enough to rise, but close enough that they’ll join together when risen – about 2cm between each should do). Cover loosely with clingfilm and leave to rise for another 40 minutes.
  8. Bake the buns in the oven for about 10 minutes until risen and just starting to turn golden brown. Set aside to cool.
  9. Now make the fillings. To make the crème patisserie begin by putting the milk and vanilla into a small saucepan and bring to just below the boil.
  10. Whilst waiting for the milk to warm up, put the sugar, egg yolks, flour and cornflour into a bowl and whisk to make a smooth paste.
  11. Pour the warm milk over the egg mixture in a steady stream, whisking constantly, until combined.
  12. Pour the mixture back into the pan and heat whilst whisking over a medium heat until the mixture thickens. Pour the crème patisserie into a bowl, cover with clingfilm and leave in the fridge to cool.
  13. Now make the raspberry crème patisserie. Put the raspberry puree into a pan and bring to just below the boil.
  14. Like with the traditional crème patisserie, put the sugar, egg yolks and flours into a bowl and whisk until they make a smooth paste.
  15. Pour the warm raspberry puree over the egg mixture, whisking constantly until combined. Place the mixture back over a medium heat and whisk until the mixture thickens.
  16. Pour the raspberry crème patisserie into a bowl, cover with clingfilm and leave in the fridge to cool.
  17. To make the jam take the peach flesh and chop it into small chunks.
  18. Put the peach, sugar and lemon juice into a pan and bring to the boil. Leave to boil for about 20 minutes until the mixture coats the back of a spoon. (You can also check the consistency by putting a plate in the freezer. When you think the jam is ready take the cooled plate, put ½ tsp of the jam onto the plate and put it in the fridge. It should set/wrinkle when prodded. If it doesn’t it needs a bit longer).
  19. Pour the jam into a sterilised jam jar and leave to cool until needed.
  20. Now make the icing. Put 150g of the icing sugar into one bowl with 3tsp of the water, and the other 50g icing sugar and 1tsp into another bowl. Mix each set of icing individually. Then add a few drops of orange food colouring to the large batch and a few drops of pink food colouring to the small batch. Mix until the colours are even through the icing.
  21. Pour the orange icing into a pipping bag with a 1cm round nozzle, and pour the pink icing into a pippin bag with a 1mm round nozzle.
  22. When the buns are cooled cut them in half, placing the tops next to the bases.
  23. Pipe a line of orange icing across the tops of the buns. (If needed you can take a palette knife, heat it by running it under some warm water for a few seconds, then run it along the icing to smooth it out). Then take the pink icing and pipe spots or lines across the top of the orange icing. (If you want you can then take a tooth pick and run it up and down the icing to feather it, but it’s up to you!). Leave for about an hour to set.
  24. Take the peach jam and spread about 1tsp over the base of each bun.
  25. Take the crème patisseries and put them into separate pipping bags with 1cm stared nozzles (or use disposable pipping bags and cut your own nozzles).
  26. Pipe alternating blobs of vanilla and raspberry crème patisserie over the peach jam (I get about 2 of each on each bun).
  27. Place one of the iced tops on top of the bun and enjoy!

Thanks for reading!

Emma x

 

Pride Cupcakes

Pride Cupcakes

These are coming a little after Pride but better late than never! (I made these back in June but I’m a bit behind on writing up the recipes which is why I’m only posting them now!). I don’t identify as LGBTQ+ myself, but I think it’s so important to show support whoever you are, whenever you can – especially at the moment with everything going on! These are a little time-consuming because you have to layer up the colours, but apart from that they’re super easy to make so I’d 100% recommend giving them a go!

It’s amazing how you can get cake looking so bright and colourful but still tasting delicious! I think the gel food colourings really help with this as they help you get super bright colours with only a drop or two. I used to use the bottle food colouring you get from supermarkets and you can end up having to use a whole bottle to get the right colour – which then kicks the balance of ingredients out of whack. I got this pack of 24 food colourings from Wilton for about £24 – which sounds like a lot for food colouring, but it’ll save you a good £3-4 on bottle food colouring every time you want to make something with colour in them and they will last for years! (You also get so many different colours so you can get super creative with your meringues, icings, macaroons, cakes etc!)

Recipe

Makes 12

Time: 2 hours

Ingredients

  • 100g caster sugar
  • 113g butter
  • 2 eggs
  • 50ml milk
  • 50g natural yoghurt
  • 1 tsp vanilla bean paste (or extract)
  • 65g plain flour
  • 135g self raising flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • Red, orange, yellow, green, blue and purple food colouring
  • A few tsp of rainbow sprinkles or 100s and 1000s

For the butter cream

  • 120g butter
  • 200g icing sugar
  • 1tbsp milk
  • ½ tsp vanilla bean paste (or extract)

Method

  1. Pre-heat the oven to 180C and put 12 cupcake cases into a 12 hole cupcake tin.
  2. Take a large bowl and make a note of it’s weight when empty.
  3. Put the butter and sugar into the bowl and beat together with a wooden spoon until pale and creamy.
  4. Add the eggs, milk, yoghurt and vanilla and whisk until combined.
  5. Add the flour, baking powder, and salt and whisk again to make smooth.
  6. Weigh the bowl with the mixture in (making sure no spoons or utensils are also being weighed!). Take the weight of the bowl away (that you noted down earlier) from the weight of the bowl + mixture so you know how much your total mixture weighs. Divide this by 7 and then put this amount of mixture into 7 bowls (so that you’ve equally divided your cake mix into 7).
  7. Colour each bowl of cake mix differently so you have one each of red, orange, yellow, green, blue and purple.
  8. Carefully spoon a layer of purple cake mix into the bottom of each cupcake case (about 1tsp should do it, but go until all the mixture is used up!). Then repeat with the other colours in the order of a rainbow, finishing with the red.
  9. Bake the cupcakes for 15-20 minutes until golden brown and risen. (You can double check by inserting a skewer into the middle and seeing if it comes out clean).
  10. Take the cupcakes out of the tin and leave to cool on a wire rack.
  11. Meanwhile make the buttercream. Put the butter and icing sugar into a bowl and beat until smooth. Add the milk and vanilla and beat again until combined.
  12. Fit a pipping bag with a star shaped nozzle and spoon the icing into the pipping bag. Pipe swirls of the icing on the cooled cupcakes (the cupcakes need to be completely cool before you do this or the icing will slide off!).
  13. Finish with a few rainbow sprinkles and enjoy!

Thanks for reading!

Emma x

 

Brookies

Brookies

Recipe

Makes 12

Time: 1 hour

Ingredients

For the brownie layer

  • 120g dark chocolate
  • 170g butter
  • 300g caster sugar
  • 3 eggs
  • A large pinch of salt
  • 2 tbsp cocoa powder
  • 135g plain flour

For the cookie layer

  • 113g butter
  • 70g caster sugar
  • 70g light brown sugar
  • 1 egg
  • 1 tsp vanilla bean paste (or extract)
  • A large pinch of salt
  • 200g plain flour
  • ½ tsp bicarbonate of soda
  • 50g white chocolate, roughly chopped
  • 50g dark chocolate, roughly chopped

Method

  1. Pre-heat the oven to 180C. Grease and line a 9” square tin with butter and baking paper.
  2. Begin by making the brownie layer. Put the chocolate and butter into a glass or metal bowl and place over a pan of gently simmering water.
  3. Once melted take the bowl off the heat and stir to combine the melted butter and chocolate. Add the caster sugar and eggs and whisk to combine.
  4. Add the salt, cocoa and flour to the mixture and whisk again until smooth. Pour the mixture into the lined tin, making sure it’s in an even layer, and set to one side while you make the cookie layer.
  5. Put the butter into a plastic bowl and microwave in 20 bursts until melted. Add the sugars, egg, vanilla and salt and whisk together until smooth.
  6. Add the flour and bicarb to the mixture and stir again to make a soft dough. Then add the roughly chopped chocolates and stir until they’re evenly mixed through the dough.
  7. Take spoonfuls of the cookie dough and dot it over the brownie mixture (it’ll be tricky to get a full even coating as the cookie is firmer than the brownie mix, so just do the best you can at putting enough cookie dough to cover the majority of the brownie mixture).
  8. Bake the brookies in the oven for about 25-30 minutes until the cookie mixture has spread and is golden brown. Leave to cool, cut into 12 slices and enjoy!

Thanks for reading!

Emma x

Strawberry and Elderflower Mousses

Strawberry and Elderflower Mousses

Recipe

Makes around 6 (depending on the size of your moulds)

Time: 1 hour, plus chilling time

Ingredients

For the elderflower mousse

  • 88ml milk
  • 1 leaf of gelatine
  • 1 egg yolk
  • 15g sugar
  • 8g cornflour
  • 1 ½ tbsp elderflower cordial
  • 200ml double cream

For the strawberry mousse

  • 250g frozen strawberries
  • 25g caster sugar
  • 140g marshmallows
  • 200ml double cream

To decorate

  • Fresh double cream
  • A sprig of mint
  • Fresh strawberries

Method

  1. Begin by making the elderflower mousse. Put the milk into a pan and place over a gentle heat to warm through to just below the boil.
  2. Fill a small bowl with cold water and add the gelatine leaf. Leave to soften.
  3. Put the egg yolk, sugar, cornflour and elderflower cordial into a bowl and whisk until smooth.
  4. Pour the warm milk over the egg yolk mixture, whisking constantly until combined.
  5. Pour the mixture back into the pan and heat gently, whisking all the time, until the mixture thickens.
  6. Squeeze the gelatine to remove the excess water and then add it to the warm custard. Whisk in to dissolve and then pour the custard into a bowl. Cover with clingfilm to prevent a skin forming and then leave to cool to room temperature.
  7. Whisk the double cream to soft peaks and then fold it into the cooled custard until smooth.
  8. Pipe/spoon this mousse into the moulds and leave in the fridge to set.
  9. Now make the strawberry mousse. Put the frozen strawberries into a pan with 100ml water and the sugar. Gently heat until the strawberries have defrosted and are soft.
  10. Puree the strawberry mixture with a hand blender until it’s a smooth puree.
  11. Add the marshmallows to the hot strawberry puree and stir until they dissolve. Leave to cool completely.
  12. Whisk the cream to soft peaks. Fold the cream into the cooled strawberry mix and then spoon into a pipping bag.
  13. Pipe the strawberry mousse over the set elderflower mousse, use the back of a teaspoon to level it out if needed, and then leave in the fridge to set completely.
  14. To decorate whisk the fresh cream to soft peaks. Pipe in a swirl on the top of the mousses and finish with a sprig of mint and a wedge of fresh strawberry!

Thanks for reading!

Emma x