Glazed Doughnut Muffins

Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time.

Thomas A. Edison

 

 

 

Even if you think your not a good baker or have any skills in the kitchen just give this recipe a try. It is  a take on the things people love a lot doughnuts and a muffin, so what is a better way then combining it. The name might make it sound like a really complex treat to make but it really isn’t. So no giving up and just go for it, worse thing that can happen is that you have to start again. 

 

Ingredients:

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoons ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla extract
2 tablespoons hot water

Directions:

1. Preheat the oven to 180°c and line tin with paper muffin cups

2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3. Add the eggs until well incorporated

4. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.

5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a can insert a toothpick into the middle and it comes out clean.

8. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. 

 

Weekend of cookies

Who is a cookie addicted… well was playing with a few recipes this weekend and here they are. I wanted to do a classic and something different. Cookies I find quite easy to do and I know they always satisfy people’s sweet tooth. They are perfect as a dessert with a glass of milk, I mean who couldn’t be happy with that.

White Chocolate Chip

Ingredients

• 1 cup butter, softened
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup caster sugar
• 3 eggs room temperature
• 1 tablespoons vanilla extract
• 1 teaspoon salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2 cups plain flour
• Bag of white chocolate chips

Directions 

1. Pre-heat oven to 350F
2. In bowl beat together the butter and all the types of sugars on medium speed until smooth.
3. Turn speed to low then gradually add in eggs and vanilla.
4. Once well blended add in salt, baking soda, baking powder and flour, mixing until just combined.
5. Fold in white chocolate chunks.
6. Line baking sheet with baking paper and form dough into desire size, placing few inches apart on sheet.
7. Bake for 6-8 minutes (depending on size) until golden around edges. Don’t over bake no one likes burnt cookies
8. Allow to cool on baking sheet for few minutes before transferring to wire rack to finish cooling.

 

I took inspiration from the very talented Chocolate Covered Katie Blog ( http://chocolatecoveredkatie.com). Mine were a bit different and I made few mistakes, mine were too big they bake a lot bigger then what they appear raw. So when making the discs if they look too small that is ok they will expand. I also did not roll in sugar at the end, people already started grabbing for them right when the emerged from the oven.

Cream Cheese Stuffed Cookies 

Ingredients

Cookie:

• 3/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp plus 1/8 tsp baking soda
• 1/4 cup sugar
• 1/2 tsp pure vanilla extract
• 2-4 tsp milk of choice
• 3 tbsp vegetable oil

Filling

• 2 tbsp cream cheese
• 2 tbsp icing sugar

Directions for the filling

Combine 2 tbsp powdered sugar with 2 tablespoons cream cheese-style spread beat well, then set aside.

Directions for the cookies

1.  Preheat oven to 325
2. In a mixing bowl, combine dry ingredients and stir until all incorporated.
3. In a separate bowl, combine the liquid ingredients and stir.
4. Pour wet into dry and with a wooden spoon mix until it  forms a dough.
5. With your hands roll into 20 (10 cookies) mini cookie dough balls, then flatten each into discs
6. Place the filling in only half of the flat discs and put the other discs on top close the sides, then roll into balls.
7. Lay on baking tray and cook 11 minutes (may look a little underdone, but will set soon enough)
8. Allow cookies to cool before transferring to wire rack.

Banana Muffins

This is a very simple recipe that is a great way to use up bananas. Banana muffins make a great snack for children after school. They are so easy to make and freeze well too. These muffins are light and fluffy, they are great for breakfast with a nice fruit smoothie or as an afternoon snack with a cup of tea

Ingredients

230 grams (1 3/4 cups) self raising flour
150 grams (3/4 cup) granulated white sugar
1/2 tsp salt
2 large free range eggs, lightly beaten
113 grams (1/2 cup) melted unsalted butter
3 large very ripe bananas, mashed
1 teaspoon vanilla extract

 

Directions

• Pre-heat your oven to 180C.
• Line your muffin tins with paper liners
• In one bowl combine your flour, sugar & salt.
• In another combine your eggs, butter, mashed bananas & vanilla.
• Now combine one bowl into the other and gently fold together. You want your batter to be thoroughly mixed, but still lumpy (A smooth batter makes horrible banana bread)
• Divide your mixture between your cases
• And bake for 12-15 mins or until  when a knife comes out clean from the centre of the muffins

Baked Vanilla Cheesecake

Fancy doing an impressive dessert that will definitely please the crowd but do not want to spend hours in the kitchen. A rich and creamy baked cheesecake will certainly do the job. This is the classic recipe for a baked cheesecake that is a rich and creamy vanilla taste to it followed by the nice crunch of a simple biscuit base.
Ingredients

Crust

• 150 g biscuit crumbs (I used nice biscuits)
• 50 g butter

Filling

• 400 g cream cheese (full fat)
• 200 g caster sugar
• 4 eggs
• 40 g plain flour
• 150 ml soured cream
• 1tsp vanilla extract

Instruction

1. Pre heat oven to 170⁰ C.
2. In a food processor mix together the butter and biscuit crumbs.
3. Press the mixture firmly into the base of a pie tin and chill whilst preparing the filling.
4. Beat together the cream cheese and sugar until smooth.
5. Add the eggs, one at a time, mixing on low speed after each addition until just blended.
6. Stir in the flour, soured cream and vanilla extract.
7. Bake for 1 hour or until firm.
8. Turn off the heat and leave to cool in the oven for 1 hour. Chill completely before serving.

Check Out my One Bowl Banana Bread

Check Out my One Bowl Banana Bread

http://mystudentstyle.co.uk/2014/02/24/one-bowl-banana-bread/

All you’ll need is

Ingredients

3 ripe bananas

1/3 cup of melted butter

1 cup sugar

1 teaspoon of vanilla extract

1 beaten egg

1 teaspoon of cinnamon

1/2 teaspoon of salt

1 teaspoon baking soda

1 1/2 cups of whole wheat flour

(If wanted you can add raisins, chocolate chips, walnuts, etc)

Then get out ONE bowl and a fork (mixer) that is all you’ll need!

Directions

Pre-heat oven to 350F or 150C

Grease a bread tin for perfect bread at the end that wont be stuck into the pan (could line with parchment paper if desired).

In a large bowl mash banana with a fork and then combine in the melted butter.

Incorporate the sugar, egg, and vanilla extract into the banana mixture.

Then evenly sprinkle the cinnamon, salt, and baking soda into the bowl.

Gradually combine the flour into the recipe

At this point if you would like to add anything else into the bread do so.

Once everything is mixed put mixture in tin and then place in pre-heated oven for roughly 45-60 mins or until a knife inserted comes out clean in the centre.

Then enjoy! Mine did not last longer then a day in my big family. It probably made a good 10 slices. Have it nice and warm in the morning or in front of the fireplace after a long days work.

Can also freeze it and save it for when you just when a delicious bit of something, but maybe not have a

Easy moist heart-shaped chocolate cake

Share the love with this cake. Nothing beats a good chocolate cake. Have a classic chocolate fudge cake to share with the people you love.

For the cake:
225g plain flour
350g caster sugar
85g cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 eggs
250ml milk
125ml vegetable oil
2 tsp vanilla extract
250ml boiling water

Directions
Preheat the oven to 180C/350F/Gas 4.
Grease and line a square pan plus a circular one if wanting to make a heart.

For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Now place the boiling water into the mixture,slowly incorporating it all, until smooth. (The cake mixture will now reassemble hot chocolate in my opinion.)

Divide the cake batter between the tins and bake in the oven for 20 minutes, or until the top is firm to the touch or a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely then remove out of tins and discard baking paper.

For the frosting
70g Nutella
30g Peanut butter
(however can vary according to taste)
boiling water
(depending on consistency intended)

Directions
This couldn’t be any easier and mess free (unlike when you have to make frosting using icing sugar and it goes everywhere).
So here we go… you place all ingredients in a small bowl and gentle add bowling water to your desire consistency (it will set after awhile so don’t worry if it is a little runny). Then spread over cake. Can decorate any way you like and assemble it to be what you want.
Done, now tell me that was easy?

Bakewell Tart

Bakewell Tart is a popular English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds. This is a simply recipe to recreate your version of this classic treat. And trust me it is a crowd pleasure.

Ingredients
For the shortcrust pastry
175g/6oz plain flour
75g/2½oz chilled butter
2-3 tbsp cold water
For the filling
1 tbsp raspberry jam
125g/4½oz butter
125g/4½oz caster sugar
125g/4½oz ground almonds
1 free-range egg, beaten
½ tsp almond extract
50g/1¾oz flaked almonds

Directions
To make the pastry:

Place the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the water, mixing to form a soft dough.
Roll out the dough on a floured surface and using a pie dish roll out pastry into dish.
Leave in the fridge to chill for 30 minutes.
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Pierce holds all over tart then bake for about 15 minutes

For the filling

Spread the base of the flan generously with raspberry jam. Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

Bake for about 35 minutes. Then slice up and serve

Banoffee Cups

These wonderful little cups are a twist on the usual banoffee pie. A perfect little treat for a party, friends, family, flatmates, or just craving something simple for yourself. A must for all banoffee fans. Delicious shortbread caramel crunch with soft banana centre top of with a light whipped cream topping with a hint of chocolate. Can you say yum!

INGREDIENTS:
1/2 cup softened butter
1/2 cup granulated sugar
1 cup all purpose flour
1/2 teaspoon vanilla extract
1-14 oz. can sweetened condensed milk
1-2 whole ripe bananas
Whipping Cream or Double Cream for topping
Chocolate to decorate

DIRECTIONS:
Preheat oven to 350 degrees.
Line an 8×8 glass dish with parchment paper and cover completely with butter (or it will stick massively) and set aside.
In large bowl, combine butter, sugar, flour and vanilla until dough forms.
Press evenly into the bottom of prepared dish.
Bake 10 minutes.
Remove from oven and gently pour sweetened condensed milk evenly over hot cookie base. Reduce oven temperature to 325 and bake 15-17 minutes more until milk darkens and turns into toffee.
Remove from oven and cool to room temperature.
Using the foil or parchment, lift bars out of glass dish. Can cut into bars later or can scoop into cups to make it ready to serve.
Slice bananas and place over top of toffee.
Spread whipped cream over top of bananas and chocolate. Then refrigerate.
Now all ready to serve

It is for you…

I want to honor today as it is one great woman’s Birthday… my Grandma Teresa. I know she would have loved this, but I know she is in a much better place. My nana was everything to me, she was one hard-working, determined, clean, structure, a wonder wife, friend, grandma, sister, mother, aunt, and just an amazing person. Her personally was brighter then any other and should would only spread kindness through her smile. I am so blessed that I was able to make fabulous memories with this woman.
There wasn’t really any food that she did not eat, but dessert i think was her favourite.
So at university Im going to give my friends a taste of what she would have happily shared with everyone.
I took an interpretation of Banana Cream Pie, as Im at university I do not have all the right equipment but I worked hard to try to think of a great creation… Oreo Banana Cream Pie.
So I first made homemade vanilla pudding the night before

Simple vanilla pudding (makes 2 normal servings or 1 large serving)

1 1/3 cup milk, divided (I use 1% and it’s fine)
1 egg yolk
3 tablespoons sugar
1 tablespoon corn starch
1/8 tsp salt
2 tsp vanilla extract

:: Heat 1 cup of milk in a small saucepan.

:: Meanwhile, whisk together the extra 1/3 cup milk and the egg yolk.

:: In a heatproof 2 cup measuring cup or bowl, whisk together the cornstarch, sugar and salt and then add the milk/egg mixture in a slow stream, whisking so clumps don’t form.

:: Slowly pour the hot milk into the mixture, whisking the entire time.

:: Pour the entire mixture back into the saucepan and cook for a few minutes, until thick and bubbling.

::Transfer into container and cover with cling film

Now when ready to setup
Place crush oreos at the bottom, spoon the vanilla pudding in, then i took double cream and whipped it by hand to get the cream for the pie. Then finally to top it off with an oreo.

HAPPY BIRTHDAY NANA
I miss you and you are always in my thoughts

Cinnamon Roll Cake

Ingredients
Cake

• 3 cups flour
• ¼ teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 ½ cups milk
• 2 eggs
• 2 teaspoons pure vanilla extract
• ½ cup (1 stick) butter, melted

Topping 

• 1 cup (2 sticks) butter, softened
• 1 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cinnamon

Glaze

• 2 cups powdered sugar
• 5 tablespoons milk
• 1 teaspoon pure vanilla extract

Directions

• Preheat oven to 350⁰F.
• Mix all ingredients for the cake together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan.
• For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake for 28-32 minutes.
• While cake is still warm, drizzle the glaze over the top.

“It is not our purpose to become each other; it is to recognize each other, to learn to see the other and honor him for what he is.” —Hermann Hesse