Rose, Lemon & Pistachio Baked Donuts

Rose, Lemon & Pistachio Baked Donuts

I’ve been thinking about combining rose and lemon in a baked donut for almost a year now, and finally I’m sharing this recipe with the wonderful addition of pistachios too. These Rose, Lemon & Pistachio Baked Donuts are filled with green nuggets of pistachio, and drenched in a sugary rose and lemon glaze. I hadn’t actually heard of a Persian Love Cake until I made these donuts, but it also uses these same three flavours. After tasting the donuts I completely understand where it gets it’s name, as I am in love with this flavour combination! So with this in mind, I thought these Rose, Lemon & Pistachio Baked Donuts would be perfect for Valentine’s Day!

Jump straight to the recipe!

I started by mixing together the milk, oil, vanilla extract, rose water, eggs and lemon zest.

Then I added the self raising flour and chopped pistachios.

I usually put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too.

They baked for 12 minutes, then I left them to cool.

I made the glaze by mixing together the icing sugar, water, lemon juice and rose water.

I dipped each donut into the bowl of glaze, I spooned more on top if it needed it, then set the donuts onto a rack. The glaze will drip off, so I put a baking tray underneath to catch it. I then added chopped pistachios and edible rose petals as decoration.

Rose, Lemon & Pistachio Baked Donuts

To put into words what these Rose, Lemon & Pistachio Baked Donuts taste like I would describe them as dreamy, light and refreshing. The citrus zing from the lemon is absolutely tantalising, the pistachios are nutty and creamy, and the rose lingers perfectly with just the right amount of perfume. Is anyone else weak at the knees right now?!

It’s nice to come across a different flavour than the typical chocolate or vanilla for example. I don’t feel like I experiment with flavour enough, but if all my experiments turn out like these Rose, Lemon & Pistachio Baked Donuts then I would be happy to experiment more often! The most important thing with trying out flavours you’ve not made before is taste as you go. I taste a little bit of my batter and icing as I make them to see if I need to add more of a certain flavour.

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by The Not So Creative Cook and Life Diet Health.

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5 from 4 votes
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Rose, Lemon & Pistachio Baked Donuts

Servings 12

Ingredients

For the donuts

  • 30 g Chopped pistachios
  • 30 g Vegetable oil
  • 175 ml Milk cow's or plant milk
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 1 tsp Rose water
  • 225 g Self raising flour
  • 1 Lemons zest only
  • Butter for greasing

For the glaze

  • 250 g Icing sugar
  • 2 1/2 tbsp Water
  • 1 tsp Rose water
  • 3 tsp Lemon juice

For decoration

  • Chopped pistachios optional
  • Edible rose petals optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and greased two donut tins with butter

  2. Mix together the milk, oil, vanilla extract, rose water, eggs and lemon zest in a bowl with a whisk

  3. Add the self raising flour and chopped pistachios, and fold them in

  4. Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too

  5. Bake them for 12 minutes, then remove them from the tin and leave to cool

  6. Make the glaze by mixing together the icing sugar, water, lemon juice and rose water until smooth

  7. Dip each donut into the bowl of glaze, spoon more on top if needed, then set the donuts onto a rack. The glaze will drip off, so put a baking tray underneath to catch it

  8. Add chopped pistachios and edible rose petals as decoration

You can find more of my Donut recipes by clicking here!

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Red Velvet Cupcakes

Red Velvet Cupcakes

What is it about red velvet that people love so much? The dessert has surged in popularity over the past few years and The Hummingbird Bakery sell around 440,000 Red Velvet Cupcakes every year! I’ve made Red Velvet Cupcakes a few times in the past, so I really wanted to share my recipe with you as it is absolutely delicious, and it’s such a perfect dessert for Valentine’s Day. My two favourite things about red velvet are firstly the bright vibrant colour – it’s so attractive and appealing. Secondly – cream. cheese. frosting! Need I say more?! Cream cheese frosting is absolutely heavenly! If you want to find the way to my heart, presenting me with some Red Velvet Cupcakes is a pretty good way to start!

Jump straight to the recipe!

I started by creaming together the butter and sugar, then I whisked in the eggs, buttermilk and red food colouring.

I added the cocoa powder and flour and whisked them in.

Then I divided the mixture between the cupcake cases. I decided to use white cases so the red of the sponge could be seen through the sides.

They baked for 20 minutes, then I put them on a rack to cool fully.

To make the cream cheese frosting I mixed together butter, icing sugar, cream cheese and vanilla extract until smooth.

I piped the frosting on top of the cupcakes, then added some cute little heart sprinkles.

Red Velvet Cupcakes

These Red Velvet Cupcakes are so light and fluffy, and the cream cheese frosting on top is an absolute dream! I’m usually quite happy to just have one slice or piece of my bakes, then give the rest away, but I wanted to eat several of these gorgeous Red Velvet Cupcakes!

Red Velvet Cupcakes

If you can’t hold of buttermilk, you can use milk with 1 tbsp lemon juice added, leave it for a few minutes until it goes lumpy. I use rainbow dust food colouring to get a vibrant red colour and you can find this on Amazon (see link below).

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, Bake of the Week hosted by Casa Costello, and Fiesta Fridays hosted by Everyday Healthy Recipes and Life Diet Health.

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5 from 5 votes
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Red Velvet Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 2 Eggs
  • 65 ml Buttermilk
  • 175 g Self raising flour
  • 1 tbsp Cocoa powder
  • Red food colouring

For the cream cheese buttercream

  • 120 g Butter or baking spread
  • 280 g Icing sugar
  • 160 g Full fat cream cheese
  • 1 tsp Vanilla
  • Heart sprinkles Optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin/cupcake tin with cupcake cases

  2. Cream the butter and sugar together in a bowl with a wooden or silicone spoon

  3. Add the eggs, buttermilk and enough red food colouring to get a very bright red colour, and whisk them in

  4. Add the cocoa powder and flour, whisk in

  5. Divide the mixture between the cupcake cases

  6. Bake for 20 minutes, then put them on a rack to cool fully

  7. To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth

  8. Pipe or spread the frosting on top of the cupcakes, then add sprinkles of your choice

  9. Store in the fridge and eat within 3 days

You can find more of my Cupcake recipes by clicking here!

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Treat Petite February 2017 – Round Up

Treat Petite February 2017 – Round Up

So many of this month’s recipes relate to memories, love and Valentine’s Day, it was lovely to see them all come in over the month and also to have some new bloggers join the link up. Big thanks as always to all of the bloggers who have linked up this month, and if you try a recipe below please let them know! Head over to my Treat Petite co-host Cakeyboi‘s blog soon to join in with March’s link up.

Cape Breton Fruit Scones by Elizabeth’s Kitchen Diary, which brought back memories from her childhood.

Frozen Yoghurt Hearts by Searching For Spice, an easy to make treat with only two ingredients.

 

‘Loveheart’ Styled Shortbread Biscuits by Only Crumbs Remain, which were a reminder of a very special moment – when she proposed to her husband!

White Chocolate & Raspberry Creme Brulee by The Gluten Free Alchemist, as creme brulee was a dessert at her wedding.

Vegan Beetroot Creme Brulee with Pomegranate Seeds by Allotment 2 Kitchen, a dessert she is very proud of creating and rightly so!

Valentines Chocolate, Espresso & Lime Tart by Baked To Imperfection, a perfect recipe for Valentine’s or a romantic meal any time of the year.

Hazelnut & White Chocolate Brownies by Proper Foodie, as chocolate is the food of love.

Vegan Chocolate & Peanut Butter Caramel Brownies by me, which are super moist and fudgey and the perfect recipe to try out vegan baking.

Chocolate Chip Skillet Cookie For Two (Or One!) by Elizabeth’s Kitchen Diary, which you could share with your loved one, or have all to yourself!

Macadamia Coconut Chocolate Mini Muffins by Fix Me A Little Lunch, which remind her of sunny weather when it’s cold outside.

Double Chocolate Chip Cupcakes by Baked To Imperfection, with melted chocolate added to the buttercream these sound like chocolate heaven!

White Chocolate & Raspberry Shortbread Hearts by Something Sweet Something Savoury, freeze dried raspberries are full of flavour and sound perfect against the sweet white chocolate.

Crispy Nutella Mini Meringue Pies by Cakeyboi, a simple recipe that explodes with tastes and textures – I really want one!

A Jar Full of Colourful Meringues by The Gluten Free Alchemist, which could be used to decorate cakes or tarts, or just eaten on their own!

Vanilla Cupcakes with Raspberry Buttercream by Baking Queen 74, the bright pink buttercream is made entirely with raspberries – no food colouring in sight!

Chocolate Blackberry Cupcakes by Green Gourmet Giraffe, which look super cute and perfect for Valentine’s with the heart decorations.

Crunchy Peanut Butter Cookies with Zesty Orange & Oats by Tin & Thyme, a quick and simple recipe to satisfy your biscuit cravings.

Cherry & Orange Scones by From Plate To Pen, perfect with jam, clotted cream and a cup of tea.

Self Saucing Malteser Mug Cake by Tales From The Kitchen Shed, which she says is the best individual self saucing pudding recipe ever – try it yourself and find out!

Almond & Apricot Amaretti by Leeks & Limoni, a fantastic recipe for using up leftover egg whites.

Easy Chocolate Cupcakes by Charlotte’s Lively Kitchen, an easy to make recipe with a tasty rich buttercream.

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Strawberry Milkshake Oreo Cheesecake

Strawberry Milkshake Oreo Cheesecake

Since moving house, my days recently have been all about buying furniture, unpacking boxes and trying to remember where my belongings are. It was nice on Saturday night to have a break from all that and go round to our friends for a meal and a games night. I offered to bring dessert (as I often do) and with Valentine’s Day coming up I got the idea to make this Strawberry Milkshake Oreo Cheesecake. This cheesecake will take you back to your childhood, with creamy strawberry milkshake filling and crunchy oreo base. It’s also super easy to make and is a no-bake recipe so you can’t really go wrong. I went all out with pink sprinkles, but you could drizzle white chocolate on top or add strawberry slices.

Jump straight to the recipe!

To make the base I whizzed up oreos in a food processor. I added melted butter and mixed it all together, then I pressed it into the bottom of a 23cm springform tin and put it in the fridge to chill.

For the strawberry milkshake cheesecake filling I used my electric hand mixer to whisk up full fat cream cheese and icing sugar. Then I added double cream and whisked it until it was thick. I added some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it was a nice baby pink colour.

I smoothed the filling over the base then left it in the fridge overnight to set.

To decorate the Strawberry Milkshake Oreo Cheesecake I drizzled shop bought strawberry sauce all over the top, then whipped up double cream and piped rosettes all around the edge using a Wilton Number 6B Open Star tip. I then crushed up 5 oreos and sprinkled the crumbs in a ring, I added sprinkles in the middle and more sprinkles on the rosettes.

Strawberry Milkshake Oreo Cheesecake

The strawberry milkshake filling is so light and creamy, and the crunchy chocolate base is the perfect contrast. This Strawberry Milkshake Oreo Cheesecake was a success with my friends and it was clean plates all round. They said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!

This is the first thing I’ve made and photographed in my new house so bear with me on the lighting! I’m still trying to figure out where is the best spot in the house for my blog photos, and the yellow walls (soon to be re-painted!) are not the ideal background.

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Recipe Of The Week hosted by A Mummy Too.



Strawberry Milkshake Oreo Cheesecake

Servings 12

Ingredients

For the oreo base

  • 75 g Butter melted
  • 250 g Strawberry Cheesecake Oreos

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 300 ml Double cream
  • Pink food colouring
  • LorAnn strawberry flavour oil to taste

For decoration

  • 200 g Pink sprinkles
  • 200 g Strawberry dessert sauce
  • 58 g Strawberry Cheesecake Oreos
  • 300 ml Double cream

Instructions

  1. For the base use a food processor to whizz up 250g of the oreos. Add the melted butter to the oreo crumbs and mix it all together, then press it into the bottom of a 23cm springform tin and put it in the fridge to chill

  2. Using an electric hand mixer, whisk up the full fat cream cheese and the icing sugar. Add 10-15 drops of the strawberry flavouring (test it between additions to check the taste) and enough pink food colouring for a baby pink colour. Then add 300ml of the double cream and whisk until it is thick

  3. Smooth the filling over the base then leave it in the fridge overnight to set

  4. Once removed from the tin, decorate by drizzling the strawberry sauce all over the top of the cheesecake, then whip up 300ml of the double cream and piped rosettes all around the edge. Crush up the remaining oreos and sprinkle the crumbs in a ring, add sprinkles in the middle and more sprinkles on the rosettes

You can find more of my Cheesecake recipes by clicking here!

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White Chocolate & Cranberry Baked Donuts

White Chocolate & Cranberry Baked Donuts

So we moved house! Yay! We’re still surrounded by boxes but as soon as the place looks a bit more presentable I’ll take some photos of my new kitchen. Before we moved I made these baked donuts which are perfect for Valentine’s Day. Baked donuts aren’t really donuts except for the fact they are ring shaped, they are more like little cakes. They are really easy to make, and I’ve flavoured them a few times in the past with cocoa powder, pumpkin puree and lemon zest but I’ve never tried putting fruit or choc chips in them, I thought white chocolate and cranberry was a great flavour mix for Valentine’s and I really had some fun decorating them!

Jump straight to the recipe!

I started by putting 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl and mixing it together.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil and 1 tsp vanilla extract.

I poured the wet mixture into the dry mixture and whisked until combined and smooth. In a third bowl I weighed out 50g dried cranberries and 50g white chocolate chips, I put 1 tsp plain flour into the bowl and tossed it around to coat the fruit and chocolate.

I added it to the batter and folded it in.

I greased my Wilton donut pan with butter, then filled each hole with about 3 tbsp of batter so it was almost full, but not quite.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 10-12 minutes. I pressed the donuts
quickly with my finger and if they sprang back I knew they were done. I gently prised the donuts out of the pan using a spoon and let them cool. The white chocolate chips did stick a bit.

To decorate them I made up some white icing and some pink icing. I used 450g icing sugar in total mixed with enough water to make a smooth paste, and some pink food colouring for the pink icing. I had fun decorating them with different combinations of sprinkles!

They were really tasty and packed with sweet white chocolate flavour and tart cranberries. Plus they looked so fun. These would be a great bake to make with the kids and a sweet treat for your loved one.

      

I’m linking this up with Cook Blog Share hosted this month by Sneaky Veg, and with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.



White Chocolate and Cranberry Baked Donuts

Ingredients

  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175 g Caster sugar
  • 175 ml Milk
  • 2 Eggs
  • 2 tbsp Olive oil
  • 1 tsp Vanilla extract
  • 450 g Icing sugar
  • Pink food colouring
  • 50 g Dried cranberries
  • 50 g White Chocolate Chips
  • Butter for greasing
  • Sprinkles of your choice

Instructions

  1. Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together

  2. In a separate bowl mix together the milk, eggs, olive oil and vanilla extract

  3. Pour the wet mixture into the dry mixture and whisk until combined and smooth

  4. Add the cranberries and white chocolate chips and fold in

  5. Grease the donut pan with butter

  6. Fill each hole with about 3 tbsp of batter and bake on 180C/160C Fan/325F/Gas Mark 3 for 10-12 minutes Gently prise the donuts out of the pan using a spoon and let them cool

  7. Make the icing by mixing the icing sugar with enough water to make a thick paste. Split the icing in half and dye one half pink with the food colouring

  8. Spread the icing on top of the donuts with a palette knife, then decorate as you like with your chosen sprinkles

Recipe adapted from Lakeland.

You can find more of my Donut recipes by clicking here!

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Strawberry Cupcakes with Nutella Buttercream

Strawberry Cupcakes with Nutella Buttercream
January can be quite a slow and dull time of year, but it feels like as soon as February hits, there is so much going on! It’s Chinese New Year today, Mother’s Day is fast approaching, and Easter is not long behind it. And of course this weekend we have Valentine’s Day, which I think is a perfect time of year to show love. It doesn’t just have to be about romantic love, why not spread love, happiness and kindness to your family, friends and colleagues too! And the perfect way to do it? These Strawberry Cupcakes with Nutella Buttercream of course! Easy to make, pretty to look at it, and best of all – totally delicious to eat.

Jump straight to the recipe!

I started by dicing up fresh strawberries, then I added flour and mixed in, to ensure they wouldn’t sink when baking.

In a large bowl, I stirred together self raising flour, baking powder and cinnamon.

I added almond milk (or you can use regular milk), melted butter and eggs.

I gently folded in the strawberries and caster sugar.

The mixture divided between 23 cupcake cases.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then left them to cool.

To make the buttercream I mixed together butter and icing sugar.

I then added Nutella, double cream and vanilla extract.

Strawberry Cupcakes with Nutella Buttercream

Using a piping bag, I piped it onto the Strawberry Cupcakes with Nutella Buttercream and sprinkled some pink heart sprinkles on top. The Strawberry Cupcakes with Nutella Buttercream are perfectly moist with a delightful strawberry flavour, and the buttercream is absolutely delicious! It’s just the right amount of Nutella flavour. These would be such a perfect treat for any of your loved ones on Valentine’s Day.

  

I’m entering this into myself and Cakeyboi‘s monthly challenge Treat Petite, this month hosted by United Cakedom. The theme is Like It, Love It, Gotta Have It! And I certainly feel that way about Nutella!  And into this month’s Food Year Link Up hosted by Charlotte’s Lively Kitchen, for Valentine’s Day.

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Strawberry Cupcakes with Nutella Buttercream

Servings 23

Ingredients

For the cupcakes

  • 400 g Fresh strawberries
  • 480 g Self raising flour
  • 1 tsp Baking Powder
  • 1 tbsp Cinnamon
  • 285 ml Almond milk
  • 225 g Butter melted
  • 2 Eggs
  • 285 g Caster sugar

For the buttercream

  • 300 g Icing sugar
  • 200 g Nutella
  • 150 g Butter
  • 3 tbsp Double cream
  • 1/2 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3, line a muffin tray with cupcake cases

  2. Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink to the bottom when baking
  3. Stir together the flour, baking powder and cinnamon
  4. Add the almond milk (or you can use regular milk), melted butter and eggs
  5. Gently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixture
  6. Bake them for 25 minutes until golden brown, then leave them to cool

  7. To make the buttercream, mix together the butter and icing sugar

  8. Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag and nozzle of your choice, then add sprinkles as desired

Sponge recipe from Ina Garten, buttercream recipe from What Jess Baked Next.

You can find more of my Cupcake recipes by clicking here!

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Treat Petite February 2015 – Round Up

Treat Petite February 2015 – Round Up
This month’s theme for Treat Petite was ‘Love Is In The Air’ and it certainly was! It’s been great to see all the love out there expressed through baking. It’s amazing how many food types can be made heart shaped too! Read on to drool over the beautiful treats, get inspired for Valentine’s Day and look out for March’s theme over on Cakeyboi soon!
 

The first entry were these beautifully presented Chocolate Layer Cakes by The Gluten Free Alchemist – chocolate heaven!

What Claire Baked sent us these Raspberry Ripple Meringue Love Nest, filled with salted caramel cream, they sound like a sweet tooth’s dream!

Herbs, Spice and Tradition made these perfectly uniform and very pretty No Bake Strawberry Cheesecakes.

The Green Gourmet Giraffe made these Nutella Rice Bubble Slices in a heart shape. Anything to do with Nutella is great in my opinion!

This delicious looking Nigella’s Ice Cream Cake with Butterscotch Sauce was submitted by Caroline Makes… An easy no bake recipe shaped into hearts using a clever cake mould.

My Treat Petite co-host Cakeyboi made these Raspberry Mint Choc Blondies which are pretty in pink and I would imagine taste very refreshing!

A second entry from Caroline Makes… was these Valentine’s Chocolate Hearts which are very cleverly made with Hershey’s Kisses.

 

 

Kerry Cooks entered these awesome Nutella Stuffed Mini Heart Calzones. I think they look awesome, Nutella surely wins my heart!

Another Nutella entry with these beautifully baked Nutella Shortbread Hearts from Family-Friends-Food.

This stunning Raspberry Lemon Drizzle Trifle from The Gluten Free Alchemist is perfectly presented, gluten free and a great use for leftover cake!

A very interesting flavour combination from Farmersgirl Kitchen with these Sweet Potato, Ginger & Lemongrass Muffins. Good for your heart in more ways than one!

These pretty Chocolate Orange Love Heart Biscuits by Fab Food 4 All are dipped in chocolate and look delicious. They would be great with ice cream as recommended by Camilla!

How adorable are these Penguin Oreos from The More Than Occassional Baker?! Almost too cute to eat!

Garden Tea Cakes And Me sent in these Heart Shaped Stained Glass Biscuits, made by melting a boiled sweet in the middle of the dough for a pretty stained glass effect.

Chocolate Log Blog sent in these Jumbles with a White Chocolate Lemony Drizzle. I’ve not heard of Jumbles before but these figure of eight shaped biscuits flavoured with citrus fruits sound delicious!

Who needs restaurant food when you can make these gorgeous Valentine Mochaccino Mousses by How To Cook Good Food yourself at home, stunning!

These gorgeously marbled Raspberry Madelines were sent in by Cooking For Kishore. I love the streaks of raspberry through the batter.

These fabulous Valentine Candy Cane Chocolate Hearts by The More Than Occasional Baker are an easy no bake recipe and a great way for using up Christmas sweets.

Searching For Spice cut up some mini marshmallows and dipped them in coloured sugar to create the pretty decoration on these Marshmallow Flower Cupcakes.

How amazing are these Red Velvet Brownies with Oreo Cream Cheese Mousses & Chocolate Ganache?! I think I want to marry Domestic Goddess!

I love Welshcakes and they are especially good warm, these Vegan Valentine’s Welshcakes from Allotment2Kitchen are super cute and gorgeously golden.

These Individual Tiramisu‘s by My Little Italian Kitchen would be the perfect ending to a romantic meal! A rich classic dessert that has stood the test of time.

Roses are so synonomous with Valentine’s day so what a perfect flavour to use in baking. These Valentine’s Rose Heart Biscuits are so pretty and Simply Cooked With Love sent some to her daughter for Valentine’s.

For my entry I made these Pink Velvet Cake Truffles using leftover cake and cream cheese. They are an easy no bake recipe and decorated with a single heart sprinkle I think they look quite pretty!

Belleau Kitchen sent over these Two Ingredient Banana Pancakes which are made using only bananas and eggs, I’m pretty impressed by this!

JibberJabberUK made these Cheesecake Brownies that look awesome! I’ve had cheesecake brownies before and I know what a yummy treat they are.

These pretty little Raspberry Shortbread Hearts from BakingQueen74 are made with freeze dried raspberry pieces which are full of flavour, she baked these with her children.

 

Now we have three gorgeous entries from Revi’s Foodography. First are these Mini Heart Poori, which are a savoury Indian snack that puffs up when fried, it has been coloured red with beetroot and looks so pretty!

Revi Foodography’s second and third entries are Chocolate Covered Strawberries and an Eggless Red Velvet Cake. They go beautifully well together and they look amazing and so romantic!

The Dream Baker made some Chinese New Year themed non-dairy treats for her husband. Absolutely adorable sheep shaped Pineapple Cookies and cute mini Peanut Cookies.

Finally, The Crafty Larder sent in these sumptuous looking Black Forest Brownies, such a delicious combination of flavours and a great twist on a classic.

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Pink Velvet Cake Truffles

Pink Velvet Cake Truffles
After making the Hidden Heart Cake from my last blog post, I had a lot of leftover cake lying around. Cake pops are of course an option when you have leftover cake, but I am not great at getting them to balance on the sticks so I figured Cake Truffles was my safest option. I called them Pink Velvet because the leftover cake I used was pink, and they contain cream cheese, but you can use any type of leftover cake to make these tasty treats!

I started by using a food processor to turn my leftover cake into crumbs. I had about 400g cake. It doesn’t matter how much cake you have, you just need approx half the amount of cream cheese.

I needed 190g cream cheese to get my cake to a stage where if I rolled it into a ball it stuck together. I recommend using full fat cream cheese, it just tastes better!

I rolled all the cake into balls using my hands and placed them onto a lined baking tray. I then put them in the freezer for about an hour. I got 24 cake truffles exactly from the mixture.

I melted 250g white chocolate (this covered 16 of the cake truffles). I also melted 125g dark chocolate for the remaining 8 cake truffles.

I removed the truffles from the freezer and dipped them into the chocolate and coated them using two forks to balance them. I placed them onto some greaseproof paper and placed a single heart sprinkle on each one. I left them to set.

I loved the final effect and I thought they looked really pretty! I also found them a lot easier to handle and less messy to dip in chocolate than regular chocolate based truffles.

Inside the truffles is a delicious moist centre. I mean, cream cheese and cake mixed together, is that ever not going to be good?! It’s dangerously easy to eat several of these in one sitting!

I am entering these into myself and Cakeyboi’s monthly baking challenge, Treat Petite. This month’s theme is ‘Love Is In The Air’.

I’m also entering them into Fab Food 4 All and Fuss Free Flavours monthly challenge Credit Crunch Munch, this month hosted by Elizabeth’s Kitchen Diary, as I used leftover cake to make this recipe.

 
 

Pink Velvet Cake Truffles

Ingredients

  • 400 g Leftover cake
  • 190 g Full fat cream cheese
  • 250 g White chocolate
  • 125 g Dark chocolate
  • Heart sprinkles

Instructions

  1. Use a food processor to turn the cake into crumbs
  2. Mix the cream cheese into the cake crumbs
  3. Roll the cake into balls using your hands and place them onto a lined baking tray. Then put them in the freezer for about an hour
  4. Melt the chocolate
  5. Remove the truffles from the freezer and dip them into the chocolate, coating them fully. Place them onto some greaseproof paper and place a single heart sprinkle on each one. Leave to set
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Hidden Heart Chocolate Cake

Hidden Heart Chocolate Cake
I was recently contacted by the team at BakingMad.com to try out one of their Valentine’s recipes. BakingMad.com is a very helpful website that is full of not only many recipes, but also lots of helpful tips to aid you with your baking. They partner with Billingtons Sugar, Allinson’s Flour and Nielsen Massey flavour extracts. They sent me some flour, sugar and vanilla extract to make my chosen recipe with. I chose this Hidden Heart Chocolate Cake as I’ve wanted to try out this technique for a while, it looks so impressive and clever! There are lots of different ideas out there of what image to hide inside. I think this is a good one to start off with if you want to give hidden designs a go for the first time.

I started with the pink sponge. I creamed together 175g butter and 175g golden caster sugar.

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

Finally I folded in 175g self raising flour, 1/2 tsp baking powder and enough Sugarflair Baby Pink food colouring to get a strong shade (about 3 blobs).

I poured it into a loaf tin and baked on 160C/325F/Gas Mark 3 for 45 minutes. Leave it to cool completely before cutting (I left it overnight). When fully cool I cut off the ends of the sponge, then scored marks along it the same thickness as my heart shaped cutter.

I cut the sponge into pieces and then used my heart shaped cutter to cut out hearts from each piece. BakingMad.com recommends making cake pops with the leftovers. They also make good snacks. I made some easy no bake Pink Velvet Cake Truffles with mine.

I made the chocolate sponge by creaming together 175g butter and 175g golden caster sugar. I then added 3 beaten eggs, 1 tbsp milk and 1 tsp vanilla extract and whisked in.

Finally I folded in 150g self raising flour, 1/2 tsp baking powder and 35g cocoa powder.

I put some mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it as neatly as I could in a row.

I then spooned the remaining mixture around and on top of the pink sponge.

I baked on 160C/325F/Gas Mark 3 for 45 minutes.

To make the buttercream I mixed together 300g icing sugar, 1 tsp vanilla extract and 150g butter. I then added in 75g melted dark chocolate and mixed until smooth.

I spread the buttercream over the fully cooled sponge and sprinkled on some pink heart sprinkles I found in the Tesco baking aisle.

Now came the moment of truth! Did the hidden design technique work for me? As you can see, yes it did! I thought it looked great and I was really pleased with the effect. I do think I could’ve used a larger heart shape, but I’m glad I was cautious on my first go on this. It’s such a cool effect and will certainly provide a surprise for whoever you bake it for!

I am entering this cake into Jibber Jabber UK’s Love Cake February challenge where the theme is For The Love Of Cake. This cake certainly represents love!

Hidden Heart Cake Recipe from BakingMad.com. I was sent flour, sugar and vanilla extract to make this recipe with. All opinions are my own.
 

Hidden Heart Cake

Ingredients

  • 500 g Butter
  • 350 g Golden caster sugar
  • 6 Eggs
  • 3 tsp Vanilla extract
  • 325 g Self raising flour
  • 1 tsp Baking Powder
  • Pink food colouring
  • 1 tbsp Milk
  • 35 g Cocoa powder
  • 300 g Icing sugar
  • 75 g Dark chocolate , melted

Instructions

  1. Make the pink sponge first. Cream together 175g of the butter and 175g of the golden caster sugar
  2. Add 3 of the eggs and 1 tsp of the vanilla extract and whisk in
  3. Fold in 175g of the self raising flour, 1/2 tsp of the baking powder and enough pink food colouring to get a strong shade
  4. Pour the mixture into a loaf tin and bake on 160C/325F/Gas Mark 3 for 45 minutes. Leave it to cool completely, then cut off the ends of the sponge, then scored marks along it the same thickness as your heart shaped cutter
  5. Cut the sponge into slices following the scored lines and then used your heart shaped cutter to cut out hearts from each piece
  6. Make the chocolate sponge by creaming together 175g of the butter and 175g of the golden caster sugar. Add 3 of the eggs, the milk and 1 tsp of the vanilla extract and whisk in
  7. Fold in 150g of the self raising flour, 1/2 tsp of the baking powder and the cocoa powder
  8. Put some of the mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it neatly in a row
  9. Spoon the remaining mixture around and on top of the pink sponge
  10. Bake on 160C/325F/Gas Mark 3 for 45 minutes
  11. To make the buttercream mix together the icing sugar, 1 tsp of the vanilla extract and 150g of the butter. Then added the melted dark chocolate and mix until smooth
  12. Spread the buttercream over the fully cooled sponge and sprinkle on some pink heart sprinkles
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Raspberry & Limoncello Tart

Raspberry & Limoncello Tart
I am getting a lot of use of my new Tarte Maison tin! I decided to use it again after it’s first Spinach & Feta Tart outing to make this Valentine’s themed dessert. Valentine’s Day can be quite cheesey I admit, but I personally love it! Celebrating love and being romantic is lovely and I think ‘why not?!’ You can enjoy the day whether single or loved up in my opinion, we all have loved ones we can shower with affection. Over the years my friends have been kind enough to send me cards, flowers and baked goods. And I’ve done the same back. Now I have a wonderful boyfriend to focus my affection on, but I still like to surprise my friends with a fun card or Valentine’s treat. This tart would be great to share between friends or enjoy as dessert with a romantic meal.

I started by making the filling. In a bowl I mixed together 450g fresh raspberries, 200g sugar, 60g cornflour, 60ml limoncello and the zest of one lemon. I let it sit to infuse together while I made the pastry.

To make the pastry I used the same method and amounts from my Pumpkin Pie recipe. This is my favourite shortcrust pastry recipe, it does make a little too much but don’t worry I have a great idea for the leftovers later on.

I greased my tin and lined it with the pastry, cutting off any excess
and pricking the bottom with a fork. I then put baking paper in the
pastry and poured in some baking beans. I baked it on 180C/350F/Gas Mark
4 for 10-15 minutes until the pastry started to brown around the edges.

I took the paper and baking beans out and baked it again for 5-10 minutes until the bottom looked fully cooked.

I measured out the lid and cut heart shapes in it. Of course you can do the lid any way you like, lattice works well too.

I filled the pastry base with filling. Then put the pastry lid on top, which was a bit fiddly as the filling is very wet, but I got it on and sealed the edges with beaten egg, then brushed beaten egg all over the pastry lid.

I baked the tart on 180C/350F/Gas Mark 4 for 20-25 minutes until it was golden brown. The lid did split from the sides at either end, which was partly my fault as I think I could’ve sealed it better, but I was still really pleased with the heart effect!

When cut, the filling was much more solid, almost like a jelly or jam. The filling was fruity, sweet and delicious. It’s great with custard and I think would also work well with ice cream! You could do mini versions too if you didn’t want to make a large tart.

I did have a little leftover pastry and filling, so I made these cute Heart Shaped Hand Pies. All you need to do is roll the pastry out and cut out heart shapes. Lay them on a lined baking tray, put a spoonful of filling in the middle and cover with another piece of pastry. Seal the edges with a fork and cut a slit or cross in the middle. Bake on 180C/350F/Gas Mark 4 for about 20 minutes.

I am entering this recipe into this month’s Alphabakes hosted by Caroline Makes… and The More Than Occassional Baker, where the letter is ‘V’, and I made this tart for Valentine’s Day so I think it’s fitting!

I’m also entering into Cake Of The Week’s challenge Baking With Spirit as this recipe contains Limoncello, an Italian liquor. The theme this month is ‘Fun’ which I think this tart is!

 
 

Raspberry & Limoncello Tart

Ingredients

  • 450 g Fresh raspberries
  • 200 g Caster sugar
  • 60 g Cornflour
  • 60 ml Limoncello
  • 1 Lemon
  • 170 g Butter
  • 350 g Plain flour
  • 2 Egg
  • 1 Beaten egg

Instructions

  1. Start by making the filling. In a bowl mix together the fresh raspberries, caster sugar, cornflour, limoncello and the zest of the lemon. Let it sit to infuse together while you make the pastry
  2. To make the pastry rub together the plain flour and butter until it resembles breadcrumbs. Add the eggs until a dough forms. Wrap in cling film and chill in the fridge for 30 minutes
  3. Grease the tin and line it with the pastry, cutting off any excess and pricking the bottom with a fork. Put baking paper in the pastry and pour in some baking beans. Bake it on 180C/350F/Gas Mark 4 for 10-15 minutes
  4. Take the paper and baking beans out and bake it again for 5-10 minutes
  5. Measure out the lid and cut heart shapes in it
  6. Fill the pastry base with filling. Then put the pastry lid on top, and seal the edges with the beaten egg, then brush the beaten egg all over the pastry lid
  7. Bake the tart on 180C/350F/Gas Mark 4 for 20-25 minutes until golden brown
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