Warm soft and fluffy chocolate hot cross buns with gooey chocolate chips and sweet sugar glaze.
This was my first time using yeast. Up until now I have kept away from it because it takes so long to work with. It had to take something pretty special to make me give in and this was it! I can not stand the spice and dried fruit of traditional hot cross buns so when I saw these I got very excited and just had to make them.
I split the recipe in two, half gluten free so I could try some and half normal flour. It was surprising to see just how very different the two came out. I am also going to lie and tell you I purposely added more cocoa powder because we love chocolate not because I mixed up my cup sizes as I normally work with grams! (The extra cocoa was great though!) The gluten free version was very dense and didn't rise very much so if you plan on giving this a go gluten free, a different GF flour blend than the rice flour, tapioca and potato blend I use from ASDA might be a good idea to try. The normal version (pictured) however was so soft, fluffy and well risen! The family loved them and my husband took some to work! I highly recommend giving this recipe a go.
If you are interested in seeing the difference between the two versions I posed a photo of the two together over on my facebook page [link]
To get the recipe visit cakecrumbs, I have wanted to try out one of her recipes for so long, it was great to finally do so.
A gluten free chocolate sugar cookie tartlet with a rich and smooth chocolate ganache filling, topped with icing sugar and Galaxy Minstrels (Gluten intolerant people out there may want to check to make sure Minstrels are 100% gluten free, I can handle trace amounts so a few Minstrels which I am currently addicted too would not hurt me)
I don't often enjoy rich desserts but this was amazing and my husband moaned there was none left over for seconds!!!! Also being made in individual tartlet cases is just about the right portion and richness per person. I can't eat too much dairy so served mine as it but if you can have dairy or eat alternatives it would be great accompanied with whipped cream or a scoop of ice cream too.
Vanilla sandwich sugar cookies with a strawberry jam filling dusted with icing sugar.
They taste amazing. Maybe even the best sugar cookies I have ever made.
This was just a small part of an epic cookie baking session with my kids, we ended up making so many different things and had so much fun that I didn't even get a chance to take any photos of them baking! Instead I had to wait very early the next day to take photos which is why the lighting is not at it's best, I guess it's a good excuse to bake them again though to get a better photo.
As always for sugar cookies I used this wonderful recipe from the BBC as it is the only recipe of the many I have tried to keep it's shape so well while baking. [link]
Sneaky cookies you ask? Well these were going to be chocolate chunk cookies but my youngest decided to open a bag of raisins and throw them into the cookie dough when i wasn't looking so sneaky cookies they became. I had a busy weekend so wasn't even going to take photos for this but I just had to have a bit of sneakiness in my gallery.
All the details were decorated using toothpicks dipped into the various coloured icing, I find it much easier to control with a bit of practice than a big piping bag for such tiny details.
Recipe for cookies from the BBC [link] as I have said before it's the best cookie recipes I have ever used for cookies needing to keep its shape for shapes.
This was a three in one baking session! I really wanted to make some Easter Egg cookies with some leftover cookie dough I had in the freezer from my last baking session that needed using up. At the same time I wanted to try out some of my new food colouring paste I bought for my youngest daughters birthday next month. Finally my eldest daughter brought home Diamond The Dinosaur for the weekend (the class toy, each child takes in turns to take home!) so I thought I would theme the cookies on him, he is a green dinosaur that wears stripey blue PJ's.
That's it now for Easter baking until the weekend when I try a recipe by the wonderful
peanut butter cupcakes (gluten free) with Cadbury Philadelphia frosting with sprinkled toasted nuts served in chocolate cupcake cases making this one tasty chocolatey treat.
Thought it about time i combine two of my recipes together and this came to mind Also i thought it be about time i get back to some chocolate baking after all that fruit! I have never made peanut butter cupcakes before so it was strange to see the sponge so dark.
Shortbread cookies sandwiched and decorated with white chocolate ganache for my eldest daughters lunchbox tomorrow. Using up leftovers again! Today using up some butter and cream as i want it all out of the house and replaced with dairy free items. You can probably tell i got my inspiration from yesterdays star cake.
A small white chocolate Easter Egg coloured green and two shades of blue.
A gift for my eldest daughters school teacher, made in the colours of the class toy Diamond The Dinosaur, each kid takes turns taking him home every day to stay the night. This weekend was Sarah's turn which gave me the idea for the colours.
This is the first time I have made my own chocolate eggs so I sure did learn a lot! So, if you have never made them before but want too, make a trial batch first to get some practice.
TIPS: Do not make the chocolate shells too thin or they will break when removed from the mold. When melting chocolate on the stove do not let your water get too hot or your chocolate will burn. If your chocolate starts to go grainy add a touch of vegtable oil a few drops at a time, keep stirring and adding until it's back to a smooth consistency. For something extra special, make some little chocolate to go inside before gluing the shell together.
Vanilla sugar cookies with Nesquik Strawberry Milkshake icing and various sprinkles. For Valentines Day to show my love for my family, friends and all of you on DA
I always use the recipe from the BBC for making cookies that I will be cutting out shapes with at it keeps the shape perfectly while baking [link] it makes a lot of cookie dough, so what I don't use I just freeze for another day.
The icing is icing sugar (powdered/confectioners sugar) milkshake powder and just enough water to make a paste that can be cut out with cutters.
These were so much fun to make. Of the dough I used I split in two, half for me to cut out and decorate and half for my youngest daughter Sasha to do the same with. I got to say I was very impressed with how well she did for her age, she is a natural.
The photo itself I thought just had to match our chaotic baking session with all the added accessories of table cloths, napkins, sprinkles and spare cookies (my kitchen was a complete mess!)
Orange sponge cake fingers on sticks with melted white chocolate, various sprinkles and Cadbury Flake pieces.
I hate leftovers so today decided to use these off cuts of cake to make some cake fingers with the kids. It was great to get the kids involved in baking and decorating. My youngest helped whisk the sponge mixture but got a little annoyed when the mixture stuck to the whisk and managed to flick it all over herself. Both kids were a little less messy when it came to adding the sprinkles and seemed to add more sprinkles to their mouths than the cake.
The funny thing is, we spent so much time with the off cuts of cake and made so much of it I never got around to making the cakes I was planning on decorating today, instead I had to freeze the main cake so I can continue with my original plan another day.