Fat Friday #6 Mint Ice Lollies Dipped with Dark Chocolate

Totally made it to week 6! Who have thought?! Ha! I'm typing this just under 24 hours until me and my other half fly off on holiday to Tenerife. Aww don't get jealous, I'll be instagramming all the way, that's the time to get green-eyed. I'll see you when I get back from holiday! Woo! I'll do my best to keep posing while I'm away!
Right back to this week,  I thought I'd go with some ice lollies to cool you down in the fading summer sun. This are mint infused creamy ice lollies don't have to be made with whole milk. They can be made with different types of milk and cream. Soy products and other dairy free options can be substituted but it will affect the end lolly result in terms of creaminess. (Please note i couldnt get my 10 year old laptop to work so no introduction photo. Will have to wait for now. Sorry :/) 

Recipe: (Recipe adapted from the Telegraph Website)

• 40 fresh mint leaves 
• 560ml whole milk 
• 150ml double cream 
• 130g granulated sugar

Equipment: 

• Saucepan
• Fine Sieve
• Spoon
• Ice Lolly Mold (Best I've lolly mold ever used. Also comes with 24 lolly sticks)
• 10 wooden Lolly Sticks
• Freezer
• Bowl
• Wooden spoon
• Large Airtight Container lined with baking paper (make sure it can fit in the freezer! I made that mistake and this resulted in half melted lollies) 
• Baking paper
• Scissors

1.Crush the mint leaves a little with the back of a spoon. This will squish the juices out of mint to create a super mint lolly. 

2.Put the milk, cream and sugar in a saucepan and bring almost to the boil. 

3.Remove the pan from the heat and add the mint leaves. Cover and allow to cool. This allows the mint leaves to infuse. The longer you do this the better the mint leaves will infuse and the minter (is that a word?) the lollies will be. 
4.Strain the mixture through a fine sieve, pressing down on the leaves with the back of a spoon again to get all the minty-ness out. 

5.Fill the ice-lolly moulds enough so you leave about 1/4 cm gap. This is to allow the mixture to expand but not split the lolly mold. 

6. Place the the ice-lollies in the freezer for about 1 hour and then insert the sticks. Place back into the freezer for about 8 hours. 

7. Check the ice-lollies are completely frozen. If they are, then melt the chocolate in a bowl, over a pan of hot water or in the microwave. 
8. Line a few air tight containers with baking paper, and cut out extra squares if you are putting lollies on top of other lollies. This is so that they don't stick together. 

9. Get a sheet of baking paper and remove the lollies from the molds by dipping them in warm water. Drizzle the chocolate with a spoon to make really cool zig-zag patterns. 
10. Quick as you can put the lollies in the prepared air tight containers and place back into the freezer. 

What is your favourite cold treat on a hot day? See you when I'm tanned! 

Home-made Raspberry Pink Lemonade

In the last two days its been really hot and humid here in the UK. I was going to do some baking but I found it so stifling and after a day's work, heat can make you so lazy. Instead of cooking, I made lemonade, for the first ever time! I've never thought to make it before! It was a good opportunity and why not? 

Also, I've been super busy planning my graduation ball (party time! woo!) and my actual graduation. I'm so excited and I can't believe its finally happening!! About damn time! I'll be posting pictures on instagram and will maybe do a vain follow-up post for it :D . In the meantime, put your feet-up, relax and sip this easy to make summer drink. 

Recipe:

Makes 4 glasses  (Recipe Adapted from Peggy Porschen Boutique Baking ) 

·      100ml fresh lemon juice

·      100g caster sugar

·      500ml spring water or filter water

·      60g fresh raspberries  

·      Ice cubes

·      Lemon or lime slices

 Equipment:

·       4 glasses plus pretty straws

·       Juicer

·       Saucepan
·       Sieve

·       Spoon

·       Jug

·       Saucepan

·       Bowl

1. Place the lemon juice, sugar and water into a saucepan and bring to the boil. 
2.Simmer until all the sugar has dissolved and set aside to cool.

3. While the lemon liquid is cooling, place the raspberries into a sieve, with a bowl underneath, and pass through using a spoon. You should have a fresh raspberry juice. 

4.Add the raspberry juice to the cooled lemon liquid, mix and serve in glasses with ice and lime. Drink.  

iI'm just so in love with the colour of this. Its bright and vibrant. Perfect summer cooler drink. 
I hope you all have a great weekend in the sun! I'll see you after I graduate WOOO!!!

Yeti Cupcakes with a Snow Capped Marshmallow Frosting

It's only 3 more days until Christmas! 

I'm hoping that all of you have finished all of your Christmas shopping. No last minute panics. 

Because the big day is nearly here!

I'm still hoping for a snowy white Christmas, I think I may be dreaming only. So once again thanks to this idea I thought I would make some Yeti Cupcakes.

I think most people know the story of the huge snow coloured ape like creature, that lives on cold snowy mountains, that's what these cupcakes are named after. 

Recipe: Cupcakes makes around 18

•       300g plain flour
•        2 teaspoons baking powder
•        1 teaspoon salt, plus a little for egg whites
•        125g unsalted butter, room temperature
•        250g caster sugar
•        160ml milk
•        1 teaspoon vanilla extract (peppermint, lemon or almond extract works well)
•        3 egg whites
•        100g mini-marshmallows

Equipment:

•        Sieve
•        Electric hand mixer/mixer
•        Saucepan
•        Bowl x 3
•        12 hole Muffin tray  x 2 filled with 18 cupcake cases

1.    Preheat oven to 180c/350f/ gas mark 4.

2.    Mix flour, baking powder and salt and set aside.

3.    Cream the butter and sugar until light and fluffy. Alternately add the flour mixture and the milk to the butter mix and beat until the batter is really smooth. Add the flavouring at this stage.

4.    Beat the egg whites in a separate bowl with a pinch of salt until stiff but not dry. It should still be shiny but stiff enough to tip the bowl upside down without the contents spilling. (Also avoid tapping the bowl or doing any unnecessary bowl banging, or you’ll lose the air in the egg whites.)

5.    Fold in the egg whites into the batter and fold the marshmallows.

6.    Spoon the batter into the cupcake cases, filling about 2/3 full. Bake for about 20-25 minutes or until a cake skewer inserted into the centre comes out clean. Remove from the oven and cool. The cakes may look a bit lumpy and strange but that’s because of the marshmallows.

Recipe: Marshmallow Snow Frosting (Should mask 12 cupcakes generously or 18 if your sparing) 

•        3 egg whites
•        150g caster sugar
•        60ml golden syrup
•        Pinch of salt
•        1 teaspoon vanilla extract

Equipment:

•        Heat proof bowl
•        Whisk
•        Electric hand mixer
•        Saucepan filled with water
•        Timer
•        Spoon
•       Christmas Themed Decorations. (The edible snowflakes are from the lovely: SugarRobot)

      1. In a large heat proof bowl mix the egg whites, sugar, salt and golden syrup until combined.

      2. Place the bowl over simmering water and whisk until the sugar dissolves and the mixture is hot. This should take about 3 minutes.

     3. Remove from heat (be careful as there is a burn risk here!) and beat for 7 minutes until the frosting is cool stiff peaks form. Beat in the vanilla extract.

    4.Spread using a spoon as this frosting doesn't hold its shape. 

  Have a very Merry Christmas and Bake On!

  Penny