24.12.2011- Make It Yourself Christmas: The Hummingbird Bakery's Grasshopper Pie

This recipe is another really great alternative to the traditional Christmas desserts- and even if you don't get round to making it for tomorrow, it's a great way to use up leftover sweet treats which you might have as presents. (Also, I hasten to add that this isn't made from actual grasshoppers!)

The Hummingbird Bakery's Grasshopper Pie
Serves 10-12

Ingredients

For the biscuit base:
250g double chocolate cookies
175g unsalted butter (melted)

For the filling:
180g large white marshmallows
180ml whole milk
1/4 teaspoon peppermint essence
1/8 teaspoon green food colouring
700ml double cream
Chocolate shavings to decorate

To make the pie:
1) Take the double chocolate cookies and crush into a fine crumb by placing in a food bag and hitting with a rolling pin.
2) Gently melt the butter in a heat-proof bowl over a saucepan of water.
3) Pour the biscuit crumbs into a bowl and add the melted butter, mixing together until the crumbs are covered.
4) Pour the mixture into a medium sized pie/flan dish, ensuring it is pressed firmly into the base and sides. Pop into the fridge and leave to cool for thirty minutes.
5) Whilst the base is chilling, make the filling. In a saucepan over a low heat, melt the marshmallows into the milk. Once the marshmallows have melted fully, remove the pan from the heat and add the peppermint essence and green food colouring. Leave to cool for approximately ten minutes.
6) Pour 300ml of the cream into a large bowl and whip. I found it's just as easy to do this by hand, but feel free to use and electric whisk if you want to.
7) Fold the cream into the marshmallow mixture and then pour into the biscuit base. Don't worry if you have too much filling (I always end up with some excess), just make sure not to overfill the dish.
8) Pop back into the fridge and allow to set completely for about two hours.
9) Once set, whip the remaining 400ml of cream and spoon onto the top of the pie. Decorate with chocolate shavings and serve.

And there you have it! A really simple treat, with no actual cooking involved. Perfect!

Are you prepared for Christmas?

(Image credit: Sarah Farrell, please do not reproduce without permission.)

22.12.2011- Make It Yourself Christmas: Mary Berry's Chocolate Roulade

In my opinion, one of the best things about Christmas is Christmas Dinner. I'm a big fan of a Sunday roast at the best of times, so the opportunity to pile my pate high with turkey and plenty of my favourite vegetables is one I look forward to every year. However, in my house there is invariably the post-turkey dilemma of what to have for dessert; there's always someone who loathes Christmas pudding (that'd be me!) and year after year we end up stockpiling a mountain of different options for afters- meaning I'm still tucking into Vienetta at Easter. This year, however, I've come up with an ingenious plan: I'm going to be making all of the pudding options myself (excluding the Christmas pud of course!) Whilst this might sound like a recipe for a stress filled Christmas Eve (and believe me, I'm drawing up hour by hour plans as I type this!), I'm actually really looking forward to it. One of the desserts I'll be making is Mary Berry's Chocolate Roulade, as showcased on The Great British Bake Off. Similar to a chocolate log but without the fudge frosting on the outside, this is a perfect alternative for any chocolate lover this Christmas:

Mary Berry's Ultimate Chocolate Roulade
Serves 8-10

Ingredients
175 plain chocolate (such as Bourneville)
175g caster sugar
6 large eggs (separated)
2 tablespoons of cocoa powder, sifted
300ml double cream and icing sugar (to finish)

To make the roulade:
1) Preheat the oven to 180 degrees (fan)/160 degrees (gas 4).
2) Lightly grease a swiss roll tin and line with greaseproof paper or non-stick baking parchment, ensuring it is pushed firmly into the corners.

3) Break the chocolate into small pieces over a bowl over a pan of hot water. Make sure that the bowl doesn't touch the water or the chocolate is likely to overheat. Place the pan over a low heat until the chocolate is melted.
4) Measure the sugar and egg yolks into a large bowl and whisk with an electric whisk until light. Mix in the cooled chocolate and stir until evenly blended.
5) In a different bowl, whisk the egg whites until stiff but not dry (you should be able to turn the bowl upside down without the eggs running out.) Stir a large spoonful of the egg whites into the chocolate mixture. Mix gently, then fold in the remaining egg whites. To fold in evenly, I found it easiest to work the mixture in a figure of eight motion around the bowl and be sure not to stir too vigorously though or the egg whites will sink.
6) Sieve to cocoa powder into the mixture and stir through evenly.
7) Bake in the preheated oven for approximately twenty minutes, until the roulade is firm.
8) Whip the cream until it holds its shape and refrigerate if necessary.
9) Remove the cake from the oven, leaving it in the tin. Cover with a dry tea towel and leave to cool.
10) Dust a large piece of greaseproof paper with sifted icing sugar and place on a clear worktop.
11) When cool, turn out the roulade and peel off the paper from the reverse. Spread with the cream.
12) Score a mark approximately 2.5cm in along the short edge, and roll up very tightly like a swiss roll. Use the greaseproof paper to help you, but don't worry if the roulade cracks- according to Mary, a good one should!
13) Dust with icing sugar and serve.

Time permitting, I'll hopefully share some of my other creations with you over the next few days! Are you looking forward to Christmas dinner?

(Image credit: Sarah Farrell, please do not reproduce without permission.)

03.11.2011- My Month In Pictures: October

It feels like I say the same thing every time I put this post together, but I can't believe the year is almost over. There's just under a month to go until I turn 22 (scary stuff) and shortly after that Christmas will be upon us...and I haven't even started my present shopping yet. Before I start panicking too much about that, here's what I got up to in October:

 3rd October- Made the most of the unexpected heatwave at the start of the month by going for a lovely long walk and picnic.

 13th October- Made these cupcakes after watching (and being very inspired by!) the final of The Great British Bake Off.

14th October- Received these lovely goodies in the post from Cheap Frills as a thank you after posting about their collection.

 19th October- Caught this beautiful sunset on camera.

 19th October- Ate far too many of these macaroons at the Oasis Event.

23rd October- Was amazed to find this fox enjoying the sunshine on my neighbour's shed!

How did you spend your October? 

(Image credit: Sarah Farrell, please do not reproduce without permission.)

19.07.2011- LOLA's Pink Label

If you're a regular reader, then you'll know that I'm a complete and utter cake junkie. Whether they're home-baked or shop bought, I'm not really fussy, but one of my favourite bakeries to visit is LOLA's. You can probably imagine then, how excited I was when I heard about their Pink Label cupcakes, which are described as 'elegant and sophisticated' versions of their signature cakes, perfect for parties and to give as gifts. With twelve gourmet flavours to choose from, you'll certainly be spoilt for choice! Here's my pick from the range:

Mouth-watering! Each Pink Label cake is priced at £4, and the full range can be viewed over at the LOLA's cupcakes online store. I was also really excited to hear that Romy Lewis and Victoria Jossel, the founders of LOLA's, are releasing a cookery book in October. Entitled Making Cupcakes with Lola, the book features signature cupcake recipes and introduces some new cake-shaped delights.

I've pre-ordered my copy already!

What do you think of LOLA's Pink Label cupcakes? And will you be getting the book when it comes out?

(Image credit: LOLA's and Amazon.)

13.01.2011- C is for Cookie!

Last week I tried a new recipe from my lovely Hummingbird Bakery book, this time for double chocolate cookies. Whilst January usually ushers a period of resolution to get healthy/go to the gym more/eat less rubbish, my logic is that it's futile to even attempt this all the time the seemingly never-ending post-Christmas food mountain (largely consisting of Pringles, a box of mince pies which have to be eaten by the end of January and enough chocolate to give Willy Wonka a run for his money) is still to be demolished. So, for now at least, my resolution is to practice my baking!

Hummingbird Double Chocolate Cookies
Makes 12

Ingredients
50g unsalted butter
450g dark chocolate, chopped
2 eggs
170g light brown or muscavado sugar
¼ teaspoon vanilla extract
85g plain flour
½ teaspoon salt
½ teaspoon baking powder

To make the cookies:
1) Preheat the oven to 170 degrees, Gas Mark 3.
2) Melt the butter and half of the dark chocolate in a heatproof bowl over a saucepan of simmering water until the mixture is smooth, stirring with a wooden spoon. Be careful not to let the base of the bowl touch the water, as this will cook the chocolate.
3) Mix the eggs, vanilla extract and sugar together using an electric mixer or handheld electric whisk until well combined. Slowly pour in the melted chocolate and butter and beat on slow speed until both mixtures are fully combined.
4) Sift the flour, salt and baking powder into another bowl and then add to the chocolate mix in three stages, making sure to mix well after each addition. Stir in the remaining chopped chocolate with a wooden spoon until it is well dispersed throughout the cookie dough.
5) Taking a baking tray which has been pre-lined with greaseproof paper, arrange the cookie dough on the tray in even amounts, leaving room between each for spreading during the baking process. (I found this part the most tricky, so it might me an idea to have two pairs of hands here as the dough is quite hard to shape. But then again, it might be a case of practice makes perfect!) If necessary, use more than one lined baking tray to accommodate all of your cookies.
6) Bake the cookies in the oven for 15 minutes, checking them regularly after 10 minutes. They are ready to be taken out of the oven when their tops begin to crack and they appear glossy.
7) Leave the cookies to cool slightly before placing on a wire rack to cool totally. (It might be an idea to put some greaseproof paper under your wire rack just in case any of the melted chocolate seeps out and makes a mess here.)
8) Serve and enjoy, preferably with a steaming mug of hot chocolate!

Although my cookies resembled cow-pats more than the perfectly formed circles they were supposed to be, they still tasted amazing!

Have you ever tried baking cookies? And what are your favourite recipes?

(Image credit: Sarah Farrell, please do not reproduce without permission.)

05.09.2010- A spoonful of sugar...

There's nothing I love more than putting my feet up with a mug of hot chocolate and an assortment of cakes, biscuits and general chocolate based deliciousness. After obsessively getting in to BBC2's new programme The Great British Bake Off, I'm determined to try and make some of the food featured in the show for myself, including these adorable iced biscuits. However, my little ritual is, at present, seriously lacking style. I usually grab whatever mug is to hand and have inevitably scoffed the biccies before the kettle has even boiled. However, after seeing these gorgeous pieces from Urban Outfitters, I'm determined to make tea time a bit more glamorous:

Pip Studio Teacup, £12

Spotty Cake Stand, £20

Pip Studio Rose Plate, £8

Regency Cake Stand, £40

Tea Cup Cake Moulds, £20

What are your favourite indulgences? And what sweet treats would you love to be able to rustle up in the kitchen?

(Image credit: Urban Outfitters.)

23.08.2010- More adventures in baking

Last week, following my cupcake baking, I made some chocolate muffins from The Hummingbird Bakery Cookbook. They turned out really well and tasted lovely!

Hummingbird Chocolate Muffins- makes 12.

Ingredients:
2 eggs
200g caster sugar
130g plain flour
50g cocoa powder
2 teaspoons baking powder
a pinch of salt
160ml whole milk
160g unsalted butter, melted
120g dark chocolate, roughly chopped

You can also include dark, milk or white chocolate chips in the mixture as you prefer, and you will also need a 12-hole muffin tray, lined with large paper muffin cases.


To make the muffins:
1) Preheat the over to 170 degrees, Gas Mark 3.
2) Put the eggs and sugar into a freestanding electric mixer with a paddle attachment, or use an electric whisk. Beat the mixture until pale and well combined.

3) In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. In another bowl (or measuring jug), combine the milk and vanilla extract. Gradually beat theses two mixtures alternately into the egg mixture little by little and beat until well incorporated.
4) Stir in the melted butter with a wooden spoon until well mixed, and add the chopped chocolate until evenly spread throughout the muffin mixture. If you're adding chocolate chips, then do this now.
5) Once all of the ingredients are fully incorporated, spoon the mixture into the muffin cases until they are two-thirds full and bake in a preheated oven for approximately half an hour, or until the sponge is springy.
6) When cooked, leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely before serving.

And there you have it! I found that my muffins tasted even better after a day or two as the chocolate flavour matures beautifully.

I also made some rocky road bars last week, so will share soon!

(Image credit: Sarah Farrell, please do not reproduce without permission.)

16.08.2010- The continuation of my culinary adventures....

Last week I made some more cupcakes from my cookbook, and again they were a success! Yay! So, as an excuse for me to post the photos I took, I though I'd share the recipe with you all. It's taken from The Hummingbird Bakery Cookbook by Tarek Malouf, which, as I've mentioned before is a really brilliant, easy to follow book, great for novices and experienced cooks alike.

Hummingbird Vanilla Cupcakes with Vanilla Icing- makes 12.

Ingredients
for the cakes:
120g plain flour
140g caster sugar
1½ teaspoons of baking powder
a pinch of salt
40g unsalted butter (at room temperature)
120ml whole milk
1 egg
¼ teaspoon vanilla extract
edible sprinkles to decorate

for the icing:
250g icing sugar
80g unsalted butter, at room temperature
25ml whole milk
a couple of drops of vanilla extract
a couple of drops of food colouring of your choice

You will also need a 12 hole cupcake tray, lined with paper cases.

To make the cakes:
1) Preheat the oven to 170 degrees, Gas Mark 3.
2) Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or, like I do, use a handheld electric whisk) and mix on a slow speed until the mixture has a sandy texture and everything is combined. Slowly pour in half the milk and mix until it is just incorporated.

3) Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds and then add to the flour mixture. Keep mixing until just incorporated and the mixture is smooth.
4) Spoon the mixture into the paper cake cases until they are two thirds full, leaving room for the cakes to rise when they are cooking in the oven. Bake for 20-25 minutes, until the sponge is light golden and the sponge bounces back when touched. When cooked, leave the cupcakes to cool slightly in the tray when out of the oven before placing on a wire rack and allowing to cool completely.

To make the icing:

1) Beat the icing sugar and butter together with your electric mixer on a medium to slow speed until the mixture comes together and is well mixed.
2) Turn the mixture down to a slow speed and then combine the milk and vanilla extract in a separate bowl, then add this to the butter mixture a couple of teaspoons at a time.
3) Once all the milk has been incorporated, turn the mixture up to high speed, add a few drops of food colouring and continue beating until the icing is light and fluffy, for at least five minutes.
4) Once the cakes have cooled completely, pipe or spoon the icing on top and decorate with hundreds and thousands. I use an icing syringe which I picked up from my local supermarket, which is really easy to use and comes with different attachments so you can change how thickly or thinly the icing is piped onto the cakes.

Then, fingers crossed, you should end up with some cakes that look a little bit like this:

This week, I'm hoping to try making some chocolate muffins, so will let you know how I get on.

What are your favourite things to make in the kitchen?

(Image credit: Sarah Farrell, please do not reproduce without permission.)

01.05.2010- I bake, therefore I am*

*Basically my excuse to share my pride in making something that didn't turn into a complete cooking disaster.

A few weeks ago, after a horrible day of writing essays and thinking far too much, I bought The Hummingbird Bakery Cookbook on a whim from Amazon;  the cover was just too enticing to resist:

I've always loved making cakes, but have never really had the time since I finished school to develop my baking prowess (if you can call it that!) Last weekend was my cousin's 18th birthday (complete with surprise family gathering), so I had the perfect excuse to test the recipes in the book, making some cupcakes and rocky road bars as a little birthday treat for her and everyone who came to the party. The recipes featured in the book are clear and easy to follow, and hints provided really help if you are a bit of a novice in the kitchen, or, like me, out of practice. I didn't manage to snap a photo of the rocky road bars before they were all devoured, but here are my homemade (!) vanilla cupcakes with pink vanilla icing:

Hand decorated as well! They really were so much fun to make and just as much fun to eat judging by the fact that the whole batch disappeared! I hope to try more recipes from my new favourite book soon, so will update with my progress. Today cupcakes, tomorrow the world!


(Image credit: Amazon and Sarah Farrell, do not reproduce without permission.)