Treat Petite June – Round Up

Treat Petite June – Round Up
 The theme for this month’s Treat Petite was ‘Let’s Get Fruity’. I don’t know about you, but with the sun finally showing it’s face, I’m craving fruit and fruity foods. All the Treat Petiters this month have made some delicious fruity treats, if you like what you see, don’t forget to check out their blogs!

The first entry was from Searching For Spice with these super cute Rhubarb & Fromage Frais Hearts, easy to make and a perfect fruity treat for summer!

More rhubarb deliciousness from Only Crumbs Remain with Rhubarb & Custard Cupcakes. What a fantastic combination!

Tales From The Kitchen Shed submitted a delicious Individual Lemon Tart, which she baked especially for a family visit.

Tales From The Kitchen Shed also sent in two healthy recipes, Healthy Blueberry & Orange Muffin Bars and Sugar Free Mini Cheesecakes. She used orange juice, honey and maple syrup to sweeten these tasty looking bakes.

Caroline Makes… used a beautiful mould to make these Vegan Orange Mini Rose Cakes. I love the effect and she kindly made them vegan for a friend.

I entered twice this month with Double Chocolate & Strawberry Muffins and Mango & Lime Muffins. I made them using some Urban Fruit samples I was sent and drizzled chocolate on the top. They were very tasty and went down a storm when my boyfriend’s friends came to visit!

 

Belleau Kitchen made these delightful Strawberry Jam-On-The-Inside & White Chocolate Fairy Cakes. They are so sweet and perfectly summery!

strawberry
jam-on-the-inside and white chocolate fairy cakes – See more at:
http://www.belleaukitchen.com/2015/06/strawberry-jam-on-inside-and-white.html#sthash.3Lv5Qnh3.dpuf
strawberry
jam-on-the-inside and white chocolate fairy cakes – See more at:
http://www.belleaukitchen.com/2015/06/strawberry-jam-on-inside-and-white.html#sthash.3Lv5Qnh3.dpuf
strawberry
jam-on-the-inside and white chocolate fairy cakes – See more at:
http://www.belleaukitchen.com/2015/06/strawberry-jam-on-inside-and-white.html#sthash.3Lv5Qnh3.dpuf
strawberry
jam-on-the-inside and white chocolate fairy cakes – See more at:
http://www.belleaukitchen.com/2015/06/strawberry-jam-on-inside-and-white.html#sthash.3Lv5Qnh3.dpuf

 

Lemon & Lime Thyme sent in these gorgeous purple Blondie Cupcakes with Blackcurrant Buttercream Icing. The simple flower decoration is stunning!

Tin & Thyme made these gorgeous Raspberry & White Chocolate Flapjacks. She used up some leftovers and some bargain price fruit, and created something delicious.

Lancashire Food made Cranberry & Citrus Cookies using some leftover egg yolks after a batch of meringue making. This is a recipe I will be keeping handy for such an occassion!

These beautiful Strawberry Crumble Muffins were made by The Gluten Free Alchemist. She turned a broken freezer disaster into a delicious treat, they sound so tasty!

Only Crumbs Remain sent in Lime Curd Squares, which sound tangy and tasty. I love citrus flavours and I don’t think I could only eat one!

Family Friends Food made her own almond butter for these Flourless Almond Butter Cupcakes. She made a batch with blueberries, and another with chocolate chips.

These stunning Boozy Orange & Strawberry Trifles In A Jar are a second entry from The Gluten Free Alchemist. She has been having a run of bad luck this month, but no doubt these gorgeous trifles put a smile on her face!

My Treat Petite co-host Cakeyboi made this tasty but simple Apricot & Lime Fool. A simple dessert to make and really tasty too. I mean fruit and cream mixed together – guaranteed yum!

Patisserie Makes Perfect made these stunning Strawberry Choux Buns. They look perfect and I want to dive right in!

United Cakedom made these Fruity Cookie Cups, which I think look delicious and fresh and would be perfect as a canape at a party!

Madhouse Family Reviews made these yummy Cherry Muffins. She baked half the batch in foil instead of cupcake cases and was impressed by the results. I will have to try it!

Cooking For Kishore made these gorgeous Raspberry Lemon Poppy Seed Muffins. They look stunning and perfectly baked.

Check out Cakeyboi soon for July’s challenge!

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Double Chocolate Cake for Father’s Day

Double Chocolate Cake for Father’s Day
Silver Mushroom, a homeware retailer, contacted me recently as they have conducted a survey to find out what treats the men in our lives wanted the most on Father’s Day. Cake was the winner, with brownies coming a close second. So they’ve had chef Damian Trejo from Manhattan Grill in Canary Wharf create a chocolate cake recipe that is a perfect gift for your dad and sits somewhere between a cake and a brownie – perfect!

Silver Mushroom stock a variety of well known brands such as Kilner and they sent me the dry ingredients for the recipe in a large Kilner jar.

To make the sponge I melted 150g butter in a pan and added 2 tbsp golden syrup. I whisked in 2 eggs and 150ml semi-skimmed milk.

I sifted the dry ingredients into a bowl, and added the wet ingredients. I mixed it well and poured it into a lined tray.

I baked on 175C/350F/Gas Mark 4 for 20 minutes.

Once it was fully cooled I melted 50g white chocolate and drizzled it all over.

I love giving homemade gifts for any occasion and I do always find that my male friends and relatives appreciate cake more than anything! My dad is visiting for dinner today and I think he will really enjoy eating this cake for dessert! It smells amazing and has a gorgeous moist texture, I can’t wait to dig in myself! You can make this same recipe into a loaf cake or even cupcakes too.

Print

Double Chocolate Cake

Ingredients

  • 150 g Butter
  • 2 tbsp Golden syrup
  • 2 Eggs
  • 150 ml Semi skimmed milk
  • 175 g Self raising flour
  • 2 tsp Cocoa powder
  • 150 g Caster sugar
  • 1 tsp Bicarbonate of soda
  • 50 g White chocolate

Instructions

  1. Melt the butter in a pan and add the golden syrup. Then whisk in the eggs and the milk
  2. Sift the flour, bicarbonate of soda and cocoa powder into a bowl, and add the caster sugar. Then mix in the wet ingredients and pour into a lined tray
  3. Bake on 175C/350F/Gas Mark 4 for 20 minutes
  4. Once the cake is fully cool, melt the white chocolate and drizzle it over the cake
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Top 10 Kitchen Cleaning Life Hacks & Win Dettol Products!

Top 10 Kitchen Cleaning Life Hacks & Win Dettol Products!

I don’t know about you, but I love a good cleaning tip for my kitchen. I’m always in there baking, cooking or eating! So keeping it clean and tidy is important. I’ve had a search around the web and gathered together my top 10 kitchen cleaning hacks for keeping your kitchen sparkling clean! I’ve tried to find tips that fit with a baker’s kitchen habits and kitchen supplies.


1. Dry out metal cookie cutters in the oven (source)
To avoid rusty cookie cutters, wash them promptly, then get them fully dry in a warm oven that has just been turned off. This is such a great tip that I will definitely be using.

2. Use flour to shine up steel and copper (source)
Put some dry flour on a cloth rag and buff away at your sink or stainless steel appliances. Rinse off when done. For copper, mix equal parts flour, salt and white vinegar to make a paste. Apply the paste to the copper, and buff off when dry. Enjoy your shiny kitchen!

3. Use foil to clean glass bakeware (source)
Scrunch up some foil into a ball, add some hot water and washing up liquid and scrub the bakeware clean with the foil. Perfect for getting dried on food off.


4. Make your house smell like vanilla (source)
If you’re having friends over or trying to sell your house, clean your oven as normal, then add a few drops of vanilla extract to a cloth and rub it down all over. When you turn it on the scent will make your house smell amazing!

5. Use baking soda to unblock your sink (source)
It’s not just for making your cakes rise! Pour about 120g of baking soda down the drain and 120ml of vinegar and it will de-clog your sink.


6. Put citrus fruit peel in your bin (source)
Add a few strips of lemon or orange to your bin to mask bad smells. Cut segments of citrus fruits work too as I do this a lot!

7. Keep bugs out of your food (source)
Mites can be a problem when storing flour, keep them at bay (literally!) by taping whole dried bay leaves to your shelves.

8. Clean up sticky dough after making bread (source)
This is such a nightmare as it gets so sticky. Remove any residual dough. Soak your bowl and other utensils in cool soapy water, not hot water, for 15 minutes. Remove further loose dough and throw it in the bin, otherwise it will clog your sink. Then wash again in cool water and finish with a hot water rinse.


9. Use cling film to avoid cleaning up (a tip from me!)
Cover your work surface with cling film before rolling out pastry, kneading dough or fondant icing. Not only does it make it easier to lift the rolled out pastry or fondant, but it saves on cleaning your work surface!

10. Cleaning a pot after making fudge or toffee (source)
Fill the pot with water and put it back on the stove to simmer. This will melt any sugar stuck to the pot and save you from doing any scrubbing.

To help you keep your kitchen shiny and clean, I’m giving away a Dettol product bundle which includes:

– 1x Dettol Power and Pure Kitchen Trigger Spray (Oxygen Splash)
– 1x Dettol Power and Fresh Multi-purpose Spray (Crisp Linen and Aqua Sky)
– 1x Dettol Power and Pure Bathroom Wipes
– 1x Dettol No-Touch Handwash (Citrus)

Enter via the Rafflecopter below.

a Rafflecopter giveaway

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Double Chocolate & Strawberry Muffins

Double Chocolate & Strawberry Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and what better pairing to go with strawberry than chocolate, and double chocolate at that. Delicious and really easy to make too.

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together 175g caster sugar and 175g butter.

I added 3 large eggs and 1 tsp vanilla extract and whisked in.

Then I folded in 45g cocoa powder and 130g self raising flour. And finally I added 125g of the Urban Fruit dried strawberries, I cut any larger pieces in half, and added half a pack of chocolate chips.

I divided the mixture between 12 muffin cases and baked on 180C/350F/Gas Mark 4 for 20 minutes.

To decorate I melted 60g dark chocolate and drizzled it over the muffins.

Finally I sprinkled on some freeze dried raspberry sprinkles. I did want to use strawberry sprinkles, but the shop only had the raspberry ones.

The muffins were so tasty! I made them right before a group of my boyfriend’s friends came over for the weekend and they were gone within the day. One of the boys ate seven of them!! I managed to grab one before they all went and I didn’t know what to expect as I don’t like fresh strawberries, but I really enjoyed it and the fruit had a lovely sweet flavour.

Check out my blog post on the Mango & Lime Muffins I made with the mango Urban Fruit!

I’m entering these into myself and Cakeyboi‘s monthly baking challenge Treat Petite. This month the theme is ‘Let’s Get Fruity!’

Print

Double Chocolate & Strawberry Muffins

Ingredients

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 45 g Cocoa powder
  • 130 g Self raising flour
  • 125 g Dried strawberries
  • Half a pack of Chocolate chips
  • 60 g Dark chocolate
  • A handful of Freeze dried raspberries

Instructions

  1. Cut up the dried strawberries
  2. Cream together the caster sugar and butter. Add the eggs and vanilla extract and whisk in
  3. Fold in the cocoa powder and self raising flour. The add the strawberries and chocolate chips
  4. Divide the mixture between 12 muffin cases and bake on 180C/350F/Gas Mark 4 for 20 minutes
  5. To decorate melt the dark chocolate and drizzle it over the muffins. Finally sprinkle on the freeze dried raspberry
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Mango & Lime Muffins

Mango & Lime Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and I thought lime was a fabulous tropical flavour to pair with the mango.

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together 175g caster sugar, 175g butter and the zest of 2 and a half limes. Keep the remaining half for garnishing.

I added 3 large eggs and 1 tsp vanilla extract and whisked in.

Then I folded in 175g self raising flour. And
finally added 105g of the Urban Fruit dried mango, I cut any
larger pieces in half.

I divided the mixture between 12 muffin cases and baked on 180C/350F/Gas Mark 4 for 20 minutes.

To decorate I melted 60g white chocolate and drizzled it over the muffins. Then I garnished with the leftover half of lime zest.

The muffins were really fresh and delicious. I loved the lime flavour, and the mango gave them a nice texture. It didn’t have a strong mango flavour, it was quite mild but tasty all the same! They certainly got eaten up fast.

Check out my blog post on the Double Chocolate & Strawberry Muffins I made with the strawberry Urban Fruit!

I’m entering these into myself and Cakeyboi‘s monthly baking challenge Treat Petite. This month the theme is ‘Let’s Get Fruity!’

Print

Mango & Lime Muffins

Ingredients

  • 175 g Caster sugar
  • 175 g Butter
  • 3 Limes
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 105 g Dried mango
  • 175 g Self raising flour
  • 60 g White chocolate

Instructions

  1. Cream together the caster sugar, butter and the zest of 2 and a half of the limes
  2. Add the eggs and vanilla extract and whisk in
  3. Fold in the self raising flour. Cut any larger pieces of the mango in half and add them to the mixture
  4. Divide the mixture between 12 muffin cases and bake on 180C/350F/Gas Mark 4 for 20 minutes
  5. To decorate melt the white chocolate and drizzle it over the muffins. Then garnish with the leftover half of lime zest
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Treat Petite June

Treat Petite June
Welcome to Treat Petite June!

If you haven’t checked out May’s Round Up over on Cakeyboi yet, please have a look. The theme was Eurovision and there were some brilliant entries inspired by a variety of European countries.

This

month’s theme is… ‘Let’s Get Fruity!’. That means anything made with fruit. It could be dried fruit, frozen fruit or fresh fruit – you decide!

Image Source (Text added)

Treat Petite is for all of those delicious bites, which can
be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies,
macarons and so on. No cakes, puddings,
whole loaves
– you get the idea…here are those all-important rules:

1. Add your petite treat to the Linky Tool at the bottom of the current
month’s post by the 25th of the month, midnight at the latest

2. Post your bake onto your blog and link back to Cakeyboi and The Baking Explorer, stating who is hosting this month

3. Follow Cakeyboi and The Baking Explorer blogs on Google+ (see sidebar links), if you haven’t already.

4. If you tweet use #treatpetite and mention @MrCakeyboi and @BakingExplorer – we will retweet

5. Add the challenge logo to the post and ‘Treat Petite’ as a label to the post

6. Use any recipe as long as the source is noted

7. If you like, add your photo to the ‘Treat Petite’ Pinterest board (request access from Cakeyboi)

8. Feel free to enter old
posts as long as you update the post and meet all the requirements above!

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