Fat Friday #23 Salted Caramel Cupcakes

Happy New Year Folks! Oh my goodness! Its the new year already? Oh crap, here come the new year resolutions. I might do a separate post on my new year resolutions (if any!). So this is the first Fat Friday of 2015.... take that diet new year resolutions! Also I have to apologise for the lack of a photo. The file got corrupted during editing and I had to delete the original, so sorry about that. Great start to the new year, enjoy this recipe!

Recipe: 12 cupcakes (Recipe adapted from Primrose Celebrations by Lisa Thomas and Martha Swift)   

Cake:

·110g unsalted butter

·225g golden caster sugar

·2 large eggs

·1 vanilla pod, with the seeds scraped out

·120ml whole milk

·150g self-raising flour

·125g plain flour

·1 bar of caramel galaxy chocolate bar

Buttercream:

·110g granulated sugar

·3 tablespoons water

·125ml double cream

·1 teaspoon Maldon salt

·200g butter

·400g icing sugar

Equipment:

·12 hole muffin tin lined with tins
·Hand whisk/wooden spoon
·Bowl x 3
·Knife
·Chopping board
·Saucepan x 2
·Jug
 
 Method
1.Preheat the oven to 180c/350f/gas mark 4. Line the muffin tray. 
2.Cream the butter and sugar until pale and fluffy.
3.Add the eggs, one at a time and mix until combined.
4.Place the vanilla seeds and milk in a jug.
5.Combine the flours in a separate bowl.
6.Add the flour and milk mixture in thirds, one at a time and mixing in between, into creamed mixture.
7.Carefully spoon the cake mixture into the paper cases. Add a piece of chopped up galaxy bar to each cupcake and push it down into the cupcake.
8.Bake for 25 minutes until slightly raised and golden. Leave the cupcakes to cool in the muffin tray for 10 minutes. Then place on a wire rack to completely cool.
For the butter cream
1.Place the granulated sugar and water in a saucepan on a medium heat. Do not stir the mixture but just swirl it once and a while.
2.While the granulated sugar is boiling, pour the cream and salt in a small bowl to heat gently.
3.Once the granulated sugar has turned an amber colour, remove from heat and immediately add a little cream.
4.Stir with a wooden spoon to combine, be careful as it may spit.
5.Add the remaining cream in small amounts, stirring constantly. Once all the cream has been incorporated, transfer into a separate bowl to cool.
6.Once the salted caramel sauce is cooled, beat it with the butter. Add about half of the icing sugar and beat until combined.
7.Add the rest of the icing sugar until smooth.

To finish

1.The cooled cupcakes with a swirl or with a piped rose and sprinkle with glitter and decorations that you like.

How did you enjoy your new year? Did you do anything special?

Its Going to be the Best Year Yet! (Yeah erm that depends)

I'm sure most of you have noticed the many posts of new year resolutions and general Happy New Years floating around on the internet and in the real world, via friends and family. When blog posts, magazines or videos are titled "best year yet" or "Make this year great" it really winds me up. Although some are very inspirational and well written, my problem with these type of articles is that they assume that there is something wrong with all of us. You are perfect. These articles give you tips and tricks to sticking with your resolutions and changing your life, but the truth is that you are the only one who can make these changes and no amount of life hacks can help with that. You can read until your eyes pop out about the amount of new year life changes but its up to you. I believe greatly in setting your own goals for a new year but realistic ones. Did you know that 88% of new year resolutions fail in the UK? Rather then give you the traditional tips, I'm offering improved resolutions to consider in the new year to help you succeed. ive chosen three common resolutions

1. Old resolution: I want to lose weight/drop a dress size

This always comes up, every year. Maybe not for you, but for someone you know perhaps. January can be a cold and unforgiving month. Your body needs food during the harsh cold months, so starving yourself with that new diet will be much harder and more likely to fail. The best time to diet is around March and April, in time for the spring. Rather then dieting, make smarter choices for a healthier you. You fancy a chocolate bar, swap it for dark chocolate cover fruit (strawberries work well). Its the weekend approaching, you want to order a take-away, why not cook your own instead? You know whats in your food. You get the idea? Let me assure you, dear reader, you are perfect the way you are. Diets are the work of devils and often, end in tears and frustration and you are worth more then that.

Improved resolution: I will try to slowly start my healthly diet but making smarter food choices.

2.Old resolution: I will stop smoking/drinking
Drinking and smoking is very addictive. Much like dieting, it will be a slow process. Quiting smoking especially is the hardest thing in the world. Set a date to start cutting down and simply start. If you smoke 10 cigerettes a day, cut out one in 3 days and follow on from there. Do this with drink as well. Normally you may have a 3 glasses at the weekend, cut out the one and follow from there. This can be applied to most negetive habits. You can do it! Friends and family are there to support you at anytime, you only need to ask.

Improved resolution: I will gradually cut out smoking at my own pace.

3. Old resolution: I will not splurge on junk
Saving money is very tough. It can be hard when you like a good spend, a nice meal out or like a little shopping spree. Starting a money jar with loose change can help towards savings. You can even start a 'drink/smoke/swear' jar, wherein you put a little bit of money in jar whenever you drink/smoke/swear.Making your own lunch or drinks to-go can also save you money in the long run. by making small changes you can save that money and put it towards something great!

 Improved resolution: I will make my own lunches to save myself a little bit of money each week.

Whatever your resolution is, I fully believe That you can do it. If you need support then comment on the Facebook page! Goodbye 2014 and Hello 2015! Happy New Year!

Fat Friday #22 Homemade Mulled Wine

I hope you all had a wonderful Christmas fellow food lovers. Do you overstuff your faces on chocolate and turkey? I hope so! (Just not at the same time at least!) I'm still in a festive mood and am still enjoying my mulled wine left over from Christmas. If you've never made your own, its worth making some as it is really easy to make. Mulled wine solves everything.

Got unexpected friends coming over and want to served something special? Mulled wine solves it. Talkative relatives? Mulled wine solves it and dulls the noise coming from their mouths. Had a rough shift at work? Mulled wine solves it. Even at 3pm in the afternoon.... I don't have a mulled wine alcohol problem!

Recipe: Makes 4 servings (Recipe inspired by Boutique Baking by Peggy Porschen)

Ingredients:
·       1 orange, plus a extra orange slices to serve
·       1 bottle red wine
·       1 teaspoon of ground ginger
·       100ml water
·       45g sugar
·       1 teaspoon ground cloves
·       2 teaspoons ground cinnamon
·       ½ teaspoon ground nutmeg
·       1 star anise, crushed

Equipment:

·       Saucepan
·       Fine sieve
·       Serving glasses or mugs
·       Peeler
·       Knife

Method
1.    Peel the rind from the orange and cut the orange in half.
2.    Place the peel, orange halves and the rest of the ingredients into the saucepan. Warm for about 20 minutes. Don’t allow to boil.
3.    Take pan off the heat and cover the saucepan with a lid and allow to infuse for 30 minutes.
4.    Strain the mulled wine through a sieve to remove the solid ingredients.
5.    Serve warm in glasses with slices of orange. 

Have a great Boxing day and a happy Friday! 

Christmas Eve Cooking

Baking at the last minute? Or just want to make something festive at this time of year? Here is the blog's rundown of festive recipes!

 Stained Glass Cookies

 Christmas Tree Cupcakes

 Killer Snow Woman Cupcakes

Yeti Cupcakes

Snow Day Cupcakes



Yule Log Cake

Banoffee Cupcakes

 Chocolate Orange Tart

Salted Butter Toffees

 

So that's my Christmas baking list! Have a really great Christmas eve, a merry Christmas and I'll see you on Boxing Day with Fat Friday!

Merry Christmas

 

 

 

Fat Friday #21 Salted Buttered Toffees

Christmas is fast approaching. Have you finished that shopping yet? Better get a move on. If you planning to make some small gifts to give out to friends and work colleagues may I suggest these buttery soft toffees? They want to be caramels but are more toffee like. Or are they more caramels who wants to be more like a toffee? Either way, they make great gifts once you've wrapped them up in cellophane bags with a cute little ribbon plus a cute little tag (thanks Chloe!) and they are extremely addictive. Be warned...addictive!!



 

Recipe: Makes 40 soft toffees (depending on how big you cut the pieces) (Recipe adapted from Sweet Things by Annie Rigg) 

Ingredients:

·       150g Demerara sugar

·       125g golden syrup

·       100g unsalted butter, diced

·       250ml double cream

·       150g caster sugar

·       ½ teaspoon of sea salt, plus a little extra for garnish

·       ½ vanilla pod seeds

Equipment:

·       Baking tray greased with sunflower oil and lined with silicone

·       Sugar thermometer

·       Small saucepan

·       Rubber spatula

·       2 litre saucepan

·       Knife

·       Extra baking paper

·       Airtight container

Method

1.    Grease the tin with sunflower oil and line the tin with silicone paper.
2.    Put the Demerara sugar, golden syrup, butter, double cream in a small pan and place over a low heat.
3.    Stir the mixture until smooth and once the mixture is hot, remove the pan from the heat.
4.    Place the caster sugar in a 2 litre pan with the 2 tablespoons of water and place over a low heat. Don’t stir the mixture but swirl the pan from time to time. Continue to cook until the mixture turns an amber colour.
5.    Slide the pan off the heat and really carefully pour the hot cream mixture into the caramel mixture. It will hiss and spit so do be careful. Return the pan to a medium heat and place a sugar thermometer into the mixture and cook in 121c/250f.
6.    As quick as you can add the vanilla seeds and sea salt and stir briefly to combine and pour into the prepared tin.
7.    Leave to cool completely for at least for 4 hours or overnight.
8.    Cut into little pieces with a hot knife, sprinkle with a little sea salt and wrap in silicone paper in cute twists and store in an airtight jar.

 

Fat Friday #20 Chocolate Orange Tart

Its right in the middle of December at this point and I'm sure that most of you are either done your Christmas shopping early or are struggling fighting the crowds for those pressies. Well if your like me the main concern is food, especially at this time of year! I'm think rich, decadent, comfort food which is perfect for Fat Friday. This Chocolate Orange Tart will delight as well as impress on the table. Serve with a creamy vanilla ice-cream and chocolate sauce if need more of a chocolate hit!
I must state that I'm giving full credit to my friend and college buddy for the lovely photo. Why not pay her a visit on her cake website?

 

 

Recipe: Makes 1 tart

·       450g dark chocolate

·       300g butter

·       3 eggs

·       3 egg yolks

·       90g caster sugar

·       2 oranges zested

Pate Brisee:

·       250g soft flour

·       205g very cold butter

·       5g salt

·       55g ice cold water

Equipment

·       Bowl

·       Saucepan

·       Bowl

·       Jug

·       Wooden spoon

·       Rolling pin

·       Knife

·       Chopping board

·       4 small round tins

·       Baking beans

·       Baking sheet lined with silicone paper

·       Cling film

·       Fork

For the Pastry

1.    Rub the flour, salt and butter together until just combined. If you over work the mix, the butter will mix too much. 

2.    Add the iced water and bring the dough together.

3.    Once the dough has been brought together wrap in a neat parcel and chill in the fridge while you make the other parts of the dish.

4.    Preheat oven to Gas Mark 4/180c/350f

5.    Cut the chilled dough into 4 pieces. Roll out the dough on a lightly floured surface, until about 2 mm thick.

6.    Line the metal cases with the dough and roughly chop any remaining edges. Prick the dough base lightly with a fork.

7.    Place a little clingfilm into the dough cases and fill with baking beans.

8.    Blind bake for 18 minutes or until completely cooked through.

9.    Take the baking beans out of the tart and bake a little longer to dry the cases out.

Tart Filling:

1.    Melt the butter and chocolate together in the microwave or over a bowl of hot water.

2.    In a separate bowl whisk the eggs and sugar together.

3.    Mix the orange zest into the chocolate.

4.    Pour the chocolate into the egg mixture slowly and whisk.

To Finish:

1.    Pour the chocolate filling into the tart casing and bake on 170c/325f/Gas Mark 3/ for 12 minutes.
2.    Once cooked and cooled. Place the tart in the fridge overnight.

Have a great weekend!