Making Ginger bread….

I’m not sure why but I am feeling festive so much earlier this year, the excitement waves keep hitting me and the diary is rapidly getting booked up with Christmas parties and events; I’m almost a little scared that this spirit needs to stay put for quiet a while until the end of December!

A couple weeks ago I had an itch to cook up some ginger bread biscuits and haven’t stopped making them ever since, so I thought I’d share this simple recipe in case anyone wants to whip up a batch and get those lovely festive baking smells filling the house!

Also I did let Sonny get involved when making some Halloween skeleton men something that if you read my last post you’ll know is a big step…..it was an easy mum/toddler baking experience following these instructions….

Ingredients

  • 150g Muscovado sugar
  • 150g unsalted butter
  • 2 Eggs
  • 3 tbs golden syrup
  • 400g plain flour
  • 1 tsp Baking Powder
  • 1 tsp of cinnamon
  • 1 tsp Nutmeg
  • 4 tsp Ginger

Method

  • Pre heat the oven to 180 and line some baking trays with parchment
  • Cream the butter and sugar together
  • Add the eggs and the syrup and mix well to combine
  • Add in the dry ingredients and with a wooden spoon mix well to form a delicious dough
  • Flour your surface and roll out the dough in sections ready to cut your biscuit shapes
  • Pop in the oven for 10 minutes, leave to cool before icing as desired

You can have loads of fun cutting shapes and creating a twist on the ol’ ginger bread man classic!

Enjoy

Love Harriet x

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The Classic Cookie…

The other day I had a real craving to bake a batch of classic choc chip cookies, hard on the outside and chewy on the inside.. I crave baking all the time at the mo and this simple recipe is so easy and with a baking time of 12 minutes, you will soon be devouring that cookie in no time!

Ingredients

  • 175g Unsalted room temp butter
  • 225g Brown sugar
  • 100g Caster sugar
  • 275g Plain flour
  • 1/2 tsp Bicarb soda
  • 1 tsp Vanilla extract
  • 1 egg + 1 egg yolk
  • 325g choc chips or like me a mix of chips and chunks

Method

  • Melt the butter in a bowl over boiling water, once melted take off the heat
  • Stir in the 2 sugars and once its cooled slightly…
  • Mix in the egg, the extra yolk and the vanilla extract
  • Add the dry ingredients and mix well
  • Fold in the choc chips and chunks
  • Careful portion the dough into round balls on a greased baking tray (this mixture is quite wet)
  • Bake in the oven on 180 for 12 minutes
  • They will be soft in the middle once out, allow to cool then stick the kettle on!

Let me know if you make these classics or tag me on insta @harrietloves_

Love Harriet x

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The Perfect Vanilla cupcake with Buttercream icing….

My love of cake runs deep and I’m not ashamed to say, I’m a sucker for a pretty looking cupcake…seriously I can’t resist once my eye is turned!  Too often I find many cupcakes actually have a really disappointing sponge to them, too dry, really dull and not worth the hype,  so its taken me a while to perfect this super light and  springy little cake but I can promise you this is the best recipe so far and is so fail safe!

Combine this with my seriously good buttercream and you are onto a winner!! Just try not to pipe buttercream straight into your mouth!

Vanilla Cupcake Sponge Ingredients – 12/14 cakes

  • 125g Self raising flour
  • 125g Caster sugar
  • 125g unsalted room temp butter
  • 2 eggs
  • 1/4 tsp Bicarb soda
  • 1 1/2 tbs Milk
  • 1/2 tsp Vanilla ext

Method

  • Pre heat your oven to 180 degrees and line your cupcake tin with cases
  • Sift the flour and the sugar into the mixing bowl – sifting will ensure no lumps and make it super smooth
  • Add the bicarb and just mix the dry ingredients together
  • Add the soft butter and the 2 eggs and then mix until well combined
  • Add the vanilla extract and then the milk
  • Mix really well until a lovely pale colour
  • Spoon into each case 2/3 full (leave room for rising)
  • Bake for 20-22 mins
  • Allow to cool fully before icing

Buttercream icing – Enough to cover 12 cakes

  • 340g Icing sugar
  • 150g Soft butter
  • 1/2 tsp vanilla ext
  • 3 1/2 tsp milk

Method

  • Prep your piping bag with your chosen nozzle beforehand
  • Pop your butter into the bowl and mix for a good 4ish minutes
  • Sift 1/2 the icing sugar and really carefully mix on a low speed (at first) in with the butter, careful it all flies everywhere!!
  • Sift the other half and mix again
  • Add the vanilla ext and the milk to soften the buttercream, mix well until whippy and pale
  • Put this delicious smooth mixture into a piping bag and pipe onto your cakes

 

Decorate as you wish! Writing this has made my drool!

Let me know if you make these or if you have any other recipes!!

Love Harriet x

 

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Baking S’mores Brownies….

Apart from the White chocolate blondies I made here I have never baked brownies, I think its because they’re one of those things that needs to be gooey and super chocolatey else it can easy resemble a dry chocolate cake.

I came across a recipe for S’more brownies from ‘In the Kitchen with Kate’ and had to test it for myself! The result, super delicious chocolate brownies with a twist so I had to share…

Ingredients

For the biscuit layer

  • 200g Digestive biscuits
  • 125g Unsalted melted butter

For the Brownie mix

  • 115g Unsalted butter
  • 150g Dark chocolate
  • 190g Brown sugar
  • 130g Caster sugar
  • 2 tsp Vanilla essence
  • 4 Large eggs
  • 140g Plain flour

Topping

  • Large or mini marshmallows

Method

  • Pre-heat your oven to 180 and line/ greese a square tin
  • Crush your digestives and add the melted 125g butter, mix thoroughly and set aside
  • Melt the 115g butter along with the 150g dark chocolate together in a bowl over boiling water
  • Once melted take it off the heat and mix in your 2 sugars
  • Add the vanilla and eggs and whisk well until its a shiny consistency
  • Sift in flour and stir but be careful NOT to over mix
  • Pour the mixture into the tin and then add the biscuit butter crumbs
  • Bake for 30 minutes
  • Spread the marshmallows on top and bake for a further 5-10 minutes
  • Leave to cool and then slice!

 

Let me know or tag my Instagram or twitter if you bake these!!

Love Harriet x

 

 

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White chocolate and Raspberry Blondies….

Over the very indulgent Easter weekend last month, I decided to add more sugar into the mix and create some delicious white chocolate Blondies….I mean if you cant overload on sugar at Easter then when the hell can you? Blondies for anyone who’s not aware is the classic Brownies little sister and full of white chocolate and raspberries in this case!

Ingredients

  • 190g butter, melted and cooled
  • 375g  golden caster sugar
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • 260g plain flour
  • 300g  white chocolate, broken into chunky pieces
  • 150g frozen or fresh raspberries
  • 25g (1oz) white mini marshmallows

Method

  • Preheat the oven 180°C and line your chosen tin
  • Mix the butter and sugar, then add the vanilla extract
  • Add the eggs, one at a time and make sure you stir with each addition
  • Fold the flour and white chocolate, then add the raspberries, until all mixed together
  • Spoon the mixture into the tin and bake for 50 minutes, careful not to burn the top!
  • Remove from the oven, scatter over the mini marshmallows and bake for a further 10 minutes
  • Take out and leave to cool in the tin completely then cut and serve

I took this recipe from the little Tesco cards and based this on ‘Joan’s missing you Blondies’ and its inspired me to pick up some more cards and try out new things!

Let me know if you bake them, they really are delish!
Love Harriet x

 

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