Chocolate Chip Cookie Recipe

I dont normally do a post in the week but i have got a cold so iv been baking because there is not alot to do, so i thought i would share my new recipe with you.

Ingredients

Serves: 15

• 115g butter
• 50g caster sugar
• 110g soft brown sugar
• few drops of vanilla extract
• 1 egg (beaten)
• 170g chocolate chips of your choice
• 155g plain flour
• pinch of baking powder

 

 

Preparation method

Prep: 15 mins | Cook: 10 mins

1. Preheat the oven to 185 C (170 C for fan assisted ovens) and line a baking tray with greaseproof paper.

2. Cream the butter and sugars together until light and fluffy.

3. Add the beaten egg and vanilla to the mixture and mix well.

4. Next add the chocolate chips and mix together to ensure they are well distributed. Most people add them last, although i find if you add them at this stage you don't end up with big clumps of chocolate chips in random places of the cookie!

5. Mix the flour and baking powder together, and add a little at a time to the mixture, until a soft dough is formed. You should be able to mould the dough into shapes without it being too sticky, if it is sticky, add a tablespoon of flour each time to get it the right consistency.

6. Roll an amount into a ball about the size of a walnut and softly press down onto the baking sheet. Don't place cookies too close together as they do spread and you don't want them sticking together!

7. Cook for about 10 - 12 minutes, you really don't need that much longer otherwise they will burn. When you take them out of the oven, they will still be quite soft, leave for a while on the tray until they start to harden, then move to a cooling rack.

Enjoy!

 

Thank you

Basic Vanilla Butter Cream Recipe

I just thought i would do this recipe because my last two posts have been cupcake swirl tutorials that you need butter cream for, and there are so many different recipes for butter cream so i thought i would share the one that I use, and  the one my friends and family love to.


That you would need:   5 oz butter, 10oz icing sugar, 1-2 tbsp milk and a few drops of vanilla extract  


1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.

3. Stir in the Vanilla extract until well combined

hope you enjoyed this weeks recipe, if you cant wait a week for another update from me please visit my facebook, twitter or google plus page the links for them are on the top right on this page, and now i am also on instagram. Have fun icing your cupcakes!!!

Simple Swirl icing cupcake tutorial

 

Ever wondered how to get that perfect icing swirl, on a cupcake? Its really easy once you get the hang of it.

What you will need: 1M piping tip, piping bag and buttercream


1. Hold the decorating tip at a slight angle to the cupcake surface

2. Then starting at the outer edge pip a small amount of icing, working inward

3. Once you reach the center, stop the pressure, pull the tip straight up and away


And there you have it, you have one swirl cupcake. Hoped you enjoyed

Baileys Cupcakes with baileys buttercream

Cupcakes are always a really nice treat, but Cupcakes with Baileys in it is just the best thing ever, and being really quick to do is a advantage. hope you enjoy 

 

Ingredients:

• 4 oz butter
• 3½ fl oz milk
• 5½ oz dark chocolate, minimum 70% cocoa solids
• 3 large eggs
• 8 oz/ 225g fine/caster sugar
• 2 tsp vanilla sugar
• 8 oz/ 225g self rising flour
• 2 tsp cocoa powder
• ***For the Frosting***
• 2 oz/ 50g butter
• 8 oz/ 225g confectioners /icing sugar
• 3 tbsp Baileys Irish Cream
• 3½ oz/100g cream cheese
• Chocolate sprinkles / Hundreds amnd Thousands

 

Preparation:

Preheat the oven to 350°F/180°C/Gas4

• Melt the butter over a low heat with the milk and chocolate, stirring.
• Meanwhile cream the eggs and sugars together with an electric whisk until thick, pale and creamy – this will take about 6-8 minutes. With the whisk still running add the chocolate mixture in a steady slow stream.
• Once mixed, sieve over the flour and cocoa and fold in. Spoon into 16 muffin cases in a deep muffin tin and bake for about 20 minutes or until the cupcakes are risen and springy to touch.
• While they cool, make the frosting. Put all the ingredients into a bowl and beat with a hand held electric whisk or wooden spoon until combined. Chill for 20 minutes.
• Spoon over the cooled cakes (or follow my rose swirl tutorial ) and sprinkle with decorations of your choice

Rose Swirl Cupcake Tutorial

 This is my favourite swirl to do on a cupcake, its so elegant but so simple and quick. Also these cupcakes look so nice on a cake stand, so they would be really nice for a tea party or a formal occasion. Lets get started, first lets talk about the nozzles that I used:

For this I used the 2D nozzle, I like this nozzle better for the Rose swirl because it gives it more of a delicate look, but if you only have the 1M nozzle that will work fine as well.

So lets start!

Equipment

1M or 2D nozzle
piping bag
butter cream
and Cupcakes

                   1. Start from the middle and pipe a small amount of butter cream into the centre

 

 

2. Then slowly move your nozzle in a circle around the centre point

 

 

 

 

 

 

 

 

3. Then finish at the outer edge of you cupcake.

 

 

And there you have a Rose Swirl Cupcake!

 

 

 

Something  to remember

 

Make sure the butter cream is not too soft it needs to be a bit firm so it can hold its shape.

 

 

 

 

 

Thank you for Reading.

American Brownie Recipe

There are so many brownie recipes and I have tried alot, but this one is one of the best I have found. It also has the added virtue of being very quick to make. Hope you enjoy.

          Ingredients                                                           
  
      125g  Butter                                                              
      45g  Cocoa Powder
      2 Eggs
      60g Self Raising Flour   

      Oven Temperature   180c/350f/gas 4 

       Makes 12 Squares                                


1. Gently melt the butter in a small, heavy based saucepan, then stir in the cocoa
untill blended and set aside.


2. Beat the eggs untill light and fluffy. Gradually add the sugar and stir in the
chocolate mixture. Sift the flour over the top and fold it into the mixture


3. Pour the mixture into the prepared tin and bake it in the oven for 30-35 minutes,
or untill just cooked through and springy to the touch. Brownies are at their best moist,
so be careful not to overbake them.


4. Cool the baked brownie in the tin. Turn it out and cut it into squares. If liked melt
60g of plain chocolate and spread over the brownie before cutting it into squares.


  Variation   At the end of step 3 add 90g of walnuts



                                                        Thank you for Reading

First post: vintage tea party

I decided for my first post, to post about the tea party a friend of mine had in the summer for there 25th anniversary. they had it in there back garden, they did it out all vintage and they made all the cakes. They had 80 guests, lots of cake and loads of bunting. I thought this would be a really nice way to inspire any cake decorator and anyone like me who loves vintage. A great day that was filled with love and great food.