Oreo cupcakes!

I'm not going to try and deny it, I LOVE Oreo cookies!! I wish we could get as many different varieties here in the UK as you can in the USA. On our honeymoon in America I dread to think how many hubby and I got through (you can buy massive packs!) When thinking which cakes to bake for some of my friends today Oreos instantly came to mind, and I thought I would share my recipe with you all...

Yummy Mummy's Oreo Cupcakes

Makes 12 cupcakes

6oz/150g self raising flour,

6oz/150g Stork,

6oz/150g castor sugar,

3 eggs,

2tbsp cocoa,

2 packs of Oreo Cookies (you need between 1-2 packs but got to have some for munching),

6oz/150g Stork,

12oz/300g icing sugar.

1. Preheat the oven to 200C/gas mark 6. Put 12 cupcake cases into a muffin tray and put 1 Oreo cookie into each case.

2. Mix together the self raising flour, Stork, castor sugar and eggs. Add the cocoa. If the mixture feels quite thick then just add a little splosh of milk.

3. Spoon the cake mixture into the cases on top of the Oreos, making sure they are completely covered.

4. Bake for 15-20 minutes and then leave to cool completely.

5. Depending on how thick you want your buttercream to be will depend on how many Oreo's you put into it. I like mine packed with cookie crumbs, but that does mean it is too thick to pipe so you have to use less Oreos if you want to pipe it on, rather than smear it on! I've gone for the messy smear on approach with a pallette knife. Whizz the Oreos (I used 8) until they are fine crumbs.

6. Mix together the Stork and icing sugar and stir in the cookie crumbs.

7. When the cakes are completely cool smear on the cookie buttercream and enjoy!

Happy baking!

xxx

Perfect pavlova!

This is my lovely Mummy's recipe for pavlova and is always requested when she is going to/or hosting a dinner, lunch, buffet etc.! The addition of vinegar in the recipe produces a soft marshmallowy meringue that is delicious topped with whipped cream and fruit, and don't worry, you can't taste the vinegar at all!

Yummy Grandma's Pavlova

3 egg whites,

5oz/125g castor sugar,

1tsp clear vinegar,

1/2tsp vanilla.

1/2 pint of whipping cream,

Whatever you'd like on top!

1. Preheat the oven to 200C/gas mark 6.

2. Cover an oven proof plate with foil. Grease the foil and lightly dust with flour.

3. Mix together the egg whites, castor sugar, vinegar and vanilla until it forms stiff peaks. You should be able to turn the bowl upside down without it moving! If you have a stand mixer this is a big bonus but electric hand beaters will do the job in not too long too.

4. Dollop the meringue mix onto the prepared plate and form some peaks around the edge.

5. Bake in the oven for 5 minutes then turn the oven off. Leave the meringue in the oven for a further hour before removing it to cool.

6. When it is cool transfer it to a clean plate.

7. Whip the cream until it forms peaks and top the meringue. 

8. Add any further toppings and dig in!

Hope you have lots of success with this recipe too!

xxx

1, 2, 3 Super Easy Biscuits!

I call this my 1,2,3 super easy biscuit recipe as there are only 3 ingredients all in 100g quantities so it is easy to remember and hopefully you'll have the ingredients in the cupboard. They are super easy to make, perfect to do with children! The dough is soft and malleable and cuts easily, contains no raw egg so is perfect for snaffling!

The recipe comes from my favourite children's cookbook- The Ultimate Cooking Book by Jane Bull. It is a Dorling Kindersley one so is full of pictures and easy to follow step by step instructions, great for children of all ages! I'm not sure if it is still in print but I know she has had other children's baking/cooking books out recently that are worth checking out.

1, 2, 3 Super Easy Biscuits
Makes 24 small biscuits (totally depends though on your cutters, the thickness and how much of the biscuit dough you and your toddler/child eat!)

100g/4oz castor sugar,
200g/8oz butter/margarine,
300g/12oz plain flour.

1. Preheat the oven to 190C/Gas mark 5.
2. Rub all the ingredients together in a bowl and make into a ball.
3. Lightly flour the worktop and roll out the dough to your required thickness. Thin dough will make crispier biscuits, I personally like mine quite doughy. Cut out shapes and place onto a greased baking tray.
4. Bake the cookies for about 15 minutes until just starting to go golden brown. Cool on a wire rack and ice if desired!

 My little man's first efforts at icing!

 Biscuits pops I made from this recipe for his first birthday!

Hope you enjoy some simple baking with your little (and big) ones!

xxx

Homemade Custard Creams!

Nigella posted a pic of these little lovelies on Facebook today but no recipe, most unlike her. Luckily another follower had already posted it to their blog and I couldn't resist making them. They were super easy to make and would be great to make with children too. The dough is very soft so using a flour shaker when rolling really helped so it didn't stick. They will be a pale colour when baked so don't be tempted to leave them in for too long. The custard buttercream filling is delicious and I shall definitely be using that in other baking.

They went down a storm with my family so I will definitely be making them again. As soon as I get a new camera I will get some decent pictures on here but in the mean time you can see the beautiful recipe from Eat, Little Bird at www.eatlittlebird.com as well as lots of other delicious recipes, with gorgeous photographs!

I thought it was so beautifully presented there was no point writing it again!

Enjoy!

xxx

Cadbury's Crunchie Cheesecake!

Two of my favourite things, Cadbury's chocolate and cheese!! What could be better! This cheesecake was super quick and easy to make, longer to bake but is best made the day before eating so you bake it the evening before. I think it would make a lovely pudding and serve 6-8 for desert (depending on how big a slice you want!).

Cadbury's Crunchie Cheesecake

Ingredients:

50g/2oz unsalted butter
100g/4oz digestive biscuits, crushed finely
1 Cadbury Crunchie, chopped finely
320g Philadelphia Cadbury (two packs)
75g/3oz caster sugar
1 Tbsp cocoa
1 Tbsp plain flour
3 medium eggs
150ml soured cream

1. Preheat the oven to 150C/gas mark 2.

2. Grease and line a 20cm loose bottom tin (if like me you forget to line it then pop a tray underneath in the oven to catch any drips!)

3. Melt the butter and stir in the digestives and half of the Crunchie. Press into the bottom of the tin.

4. Mix the Philadelphia, caster sugar, cocoa, plain flour, eggs and sour cream together and pour on top of the biscuits. 

5. Bake for 45 minutes, then turn the oven off, open the door slightly and leave the cheesecake in the oven for another hour.

6. When cooled store in the fridge, overnight in possible. Just before serving top with the remaining Crunchie.

A couple of things I would change personally when I make it again is to make double the amount of base as it only has a very thin biscuit base (barely enough to cover the tin as you can see) and I think it needs more.

  I also wouldn't bother putting any Crunchie in the base as I couldn't really taste it, and would rather enjoy it all on top! You could easily swap the Crunchie for something else if you preferred.

Happy baking!

xxx

Red onion marmalade and parmesan shortbread...

I decided to make my Mum and Dad a completely non chocolate/non Eastery Easter gift this year. As I know they love chutneys and nibbles I went for this delicious red onion marmalade and Nigella's parmesan shortbread. Both are so simple to make but very rewarding!

The recipe for the red onion marmalade with balsamic vinegar can be found here:

http://www.pickleandpreserve.co.uk/index.php/rapid-recipes/red-onion-marmalade-with-balsamic-vinegar

This site is exactly what is says on the tin 'pickles and preserves' and is chock full of recipes and tips, check it out! 

I love how this onion marmalade goes from crunchy onions to a sweet, sticky marmalade (sorry it fogged up my camera, it's that good!) I found this recipe made 1 jar (orginially a bonne mamon jam jar) but could easily be scaled up. I then finished my jar with a Cath Kidston cover and pretty label!

I decided on the perfect partner for it; Nigella's parmesan shortbread. I've meant to try these every since I saw her make them on her Christmas episode as they looked simple and very yummy. They are buttery and very cheesy and would be perfect for canapes or with a good cheeseboard! You could change the cheese in them to experiment with flavours and add herbs too. I made the dough the day before and took it out of the fridge 10 minutes before baking them. The recipe (and a video of the lovely Nigella making them) can be found here:

 

http://www.bbc.co.uk/food/recipes/parmesan_shortbreads_86971

And here are my efforts:

Enjoy!

xxx