Well since I brought the hubby a new stand mixer for Christmas I have struggled to get in the kitchen to do any baking as he has been very busy in there – he has even finally mastered Choux Pastry.
So having spent the night helping him with his Scout sleepover (that was after I had ran my Explorer Scouts), and spending Saturday Morning doing the normal weekend tasks (shopping etc), aswell as completing Scout Census I settled in to do some baking to keep me awake. We have got another scout event all day tomorrow so I thought I would treat them (or punish them – im not sure) with some of my baking.
First I decided to make some Chocolate Brownies – my chocolate brownies normally have nuts in – but hubby doesnt like nuts and I am unsure if any of the Young People at the event have any nut allergies I decided to modify my recipe and replace the nuts with White Chocolate “chunks” … it has kind of worked although if I was to do it again I think I would use a bar of chocolate cut into chunks myself.
Once the brownies were in the oven cooking I decided it was my turn to test hubbys new mixer to make a cinnamon swirl cake. This is done by making a vanilla sponge and then a Cinnamon (and sugar) paste which you swirl into the cake using a palate knife. I then topped this off with a home-made cinnamon butter-cream (although we had run out of icing sugar so I used a mix of Fondant and normal icing sugar).
Hopefully they go down well tomorrow.
There is not much of January left so here is an update on my other crafting goals:
- 2016 PL Layouts (1/1 so far)
- 2015 PL Layouts (3/4 so far)
- 1/1 Baking Project
- 1.5/1 Knitting / Crotchet Project
- 2 /2 General Card
- 2/2 Christmas Cards
- 32/31 MosaiCraft Squares Complete (I have done one bonus one).
Thanks for reading 🙂
It has been quite a nice and Sunny Easter weekend and me and the hubby have been busy spending time together (when he hasnt been working). As he was working on Good Friday I decided to start the weekend by doing some Easter baking … this took me longer than originally planned but I really enjoyed myself doing it.
So first up was the hot cross buns so that I could leave the dough proving … for these I used a Hobbs House Bakery recipe. These have nearly all been eaten now and tasted very yummy 🙂
So next I decided to make 2 vanilla sponges for our Easter Sunday cake… whilst these were cooking and cooling I finished the Hot Cross Buns. For the Easter Cake after it had cooled I decorated it using rather a lot of mini-eggs.
As the cakes and hot cross buns were cooling I started my final set of baking. This was 32 cupcakes… 16 were lemon cupcakes filled with a lemon cupcake centre. The second was a Mary Berry’s chocolate cup cake with salted caramel cupcake centre (as I had previously made). I then decorated the lemon cupcakes with lemon butter cream and Rabbits which were burying their heads in the cakes made from icing. I decorating the chocolate cupcakes with green butter cream piped with a “grass” nozzle and 3 mini eggs.
So as I had Friday off I decided to do a bit of baking.
I had picked up the latest Tesco magazine in the week and seen a recipe for Cinnamon Buns in it. Both my hubby and I love Cinnamon and are big fans of Cinnamon buns so I decided to try my hand at some whilst he was at work.
I did change the recipe slightly and instead of using full fat milk in the recipe I used skimmed milk – I did this mainly because I didn’t have any full fat milk – but it does give a slightly lighter option to the bun as well.
Here is my finished result – and even if I am saying so myself they were very tasty. I am looking forward to baking these again and perfecting the result.
So this weekend I wasn’t feeling 100% – I wasnt ill so much as more tired and aching. Anyway I decided to keep myself going with a bit of baking…
First I made “Chocolate Suprise Cake” … for these I used Merry Berrys Chocolate cake recipe; I then filled it Dr Oetker salted caramel cupcake centre. I then made vanilla buttercream to ice the top and finished using some white chocolate chips and fudge pieces.
It was then hubbys time to get in the kitchen … we are planning to make our own Easter eggs this year so he wanted to have a practise … he attempted to make some salted caramel chocolate although it came out a bit more like a toffee as well as a dark chocolate egg and white chocolate speckled mini-eggs.
I am quite impressed with the results and cant wait for us to make some more ready for Easter.
As Matt still had some of the Salted Caramel Syrup left I used what was left to make a Salted Caramel cake for work. I then used the Salted Caramel Cupcake Suprise as a “Jam” in the middle and topped it with the butter-cream, chocolate drops and fudge pieces… hopefully the people at work will enjoy it tomorrow!