Tag Archives: sweet

Red Velvet Cheesecake Brownies

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These came out seriously good. This is from somebody who was raised by a hardcore Nigella devotee and has made these ridiculously amazing things (must stick my take up on ’em when I next make them) for about six years now. Basically, it takes a lot for me to like a brownie recipe. These are unusual, delightful, eye-catching and a very good crowd pleaser. They’re very easy to throw together, too. Thanks, Sally, for the recipe! All I’ve done is to convert measurements. I should also note that the second time I made these I put chunks of posh white chocolate in the batter. The resulting bars were gone in about ten minutes. That’s all I’m saying…

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Cinnamon Sugar Dipped Nutella Filled Muffins

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Nutella addicts! Ever want to put a slightly different spin on your chocolate hazelnut habit? Here’s a recipe from Sally and her wonderful Baking Addiction. I must note that her cakes are much prettier than mine! I baked my batch in some new, large-fit muffin tins, which gave my cakes a much broader base & less rise, consequently. If you do yours in cupcake tins you should achieve the puffy top look. (However they look though, they’re absolutely gorgeous!) Recipe makes about 8 to 10 muffins, depending on your trays.

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Mango Muffin Apocalypse – The Mango Challenge.

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…Did I mention…Mango…? Because seriously. These are all Mango, all of the time. There’s mango in the cake batter, mango in the curd filling and mango in the butter meringue icing. You may, at this point, have realised that I have a serious problem with mango. I just think it’s the best thing in the world.

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Vanilla Amaretto Fizz

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This is a very basic, very light and very yum mix that I couldn’t recommend more highly (on the strict basis that you like amaretto – otherwise you’re gonna need to fiddle with that component).

Take crushed ice, half-fill glass. Tip 33ml (standard pour) vanilla vodka (I seriously love absolut’s vanilla), and 20ml amaretto (I used bols because my local off-licence is currently carrying loads of varieties of bols.*) into the ice. Top with diet coke (for the lightness). Shake or stir, and serve. Happy Friday! Yay, everybody.

*Including yogurt bols! For reals! Has anyone used that kind before? Please tell me about it, I’m fascinated and slightly scared to buy it).

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White Chocolate, Greek Yogurt & Mango Banana Bread

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This stuff is what you want to eat before you die. For reals. All credit goes to the amazing, incredible and oh so wonderful Sally at sally’s baking addiction– everybody needs to go and tell her they love her for bringing joy to the world. At least once.

The recipe you’ll find here is modified only to convert some of the suggested flour, and the measures from cups to grams so us european folk can make sense of it. Go, make (or order from me, I love any excuse) – enjoy!

Ingredients: 

240g Whole Wheat Flour

3/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

150g White Sugar

60g Butter

2 Large Eggs (Free-range, organic, save the hens, etc)

3 Over-ripe Bananas

100g Greek Yogurt

1 Teaspoon Vanilla Extract

150g white chocolate chips

1 medium sized ripe mango, chopped to cubes

2 Tablespoons shredded sweet coconut

2 Tablespoons sweet diced mango (try Forest Feast)

Directions:

1. You know the drill, ladies and gentlemen. Preheat that oven – 160 celsius with fan, 180 without. find yourself a loaf ban that’s about 9 by 5 inches and line it with baking paper (or grease it, it’s your preference but I find the baking paper line trick to make an easier tin extraction from experience!)

2. In a medium bowl, get the flour, baking soda and salt all mixed together.

3. In a large bowl, cream room-temp butter and sugar together with the sheer power of your wrists (ahem) or an electric mixer, whatever you prefer. When they’re looking smooth, add the eggs in one at a time, blitzing ’em in smooth after each addition. Now the banana, yogurt, and vanilla – toss ’em in and beat ’em up til it all looks pretty uniform.

4. This is the (very literally) tricky stage. Add the flour mix to the wet mix and get it exactly to the stage where things have JUST combined evenly. Then you need to STOP beating that mix – it doesn’t deserve it and you’re a terrible person if you keep the violence up. Ha, erm, no, the reason for that is that an overbeaten sweet bread mixture produces a terribly crumbly post-bake product. Wise people say. Mind yourself now.

5. Final step pre-bake is to fold in the white chocolate chips and gently, gently stir in the chopped mangoes. Tip it all into your loaf pan – dot some chocolate and dried mango onto the top for aesthetics then stick it in the oven for 40 minutes.

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6. Forty minutes up? I hope you kept yourself entertained. Grab it out the oven, and sprinkle with that shredded coconut stuff. Hell yeah. Not done yet! Stick it back in again for a further 15 to 22 minutes (you’re allowed make yourself a drink, for patience). It’s all finished when a cake-poke comes out clean from the centre of the bread. Let it cool down completely before you cut it or you’ll end up with gorgeous-but-messy slice. Learn from this girl’s mistakes. I couldn’t help it, mango and I have a problem.

Enjoy!

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