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ClareManson
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Homemade slow cooked baked beans with bacon served with some buttered toast.

Today I could only take a quick photo of this, it looked much better straight out of the slow cooker last night, the liquids have since thickened over night but I have two not very well kids at the moment so photography isn't top of my list of things to do today.

Over the weekend my husbands aunt who works at a health foods place bought me a nice bag of goodies full of things I wouldn't normally think to use which is great as it makes me think outside my usual comfort zone. I have many more things to find things to make with such as brown linseed, prunes, cherries, raisins, quinoa and nuts so this is going to be fun making new things.

RECIPE (I read the reviews of the original recipe linked below and changed a few things)
Ingredients

2 cups kidney beans
5 cups water
1 diced onion
1/2 tsp salt
3 slices diced bacon
4 tbsp brown sugar
1 tsp mustard
1/2 tsp pepper
1/4 cup ketchup

Directions

1. Add kidney beans to a pan of cold water and leave overnight to soak.
2. Gently fry onions and bacon until slightly golden.
3. Put your slow cooker on a low heat, add beans (drained) water, onion, salt and bacon (also de-glaze your frying plan with one cup of the water, add that to the slow cooker too to add even more flavour) Cover and cook for 9 to 10 hours.
3. Drain the beans, saving the liquid. Add brown sugar, mustard, ketchup, pepper and 1 cup of the bean liquid. Cover and cook on low for a further 1 hour.
4. Serve, store any leftovers in an air tight container in the fridge.

Original recipe www.yummly.com/recipe/Slow-Coo…

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My family and I are huge Despicable Me fans so some Minion baking just had to be done.

Some gluten free biscuits, covered in yellow icing, white chocolate buttons and black writing icing.

This was so much fun to make and the family loved them.

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My first strawberry has finally ripened (I planted later than the normal time) so, I thought while I was at it I would take progress photos of everything we have been growing for the past couple of months from seed.
From top left to right: Strawberry plants, peppers, tomatoes, carrots, beetroot, mixed lettuce leaves, my ripe strawberry, mint and spring onion.
I have never grown fruits, salad and veg before so I am very happy that it is all growing ok.

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Chicken wrapped in bacon served with peppered mash potato and frozen garden peas (in Summer I would use fresh) Just to show you I don't just bake sweet things!

My husband particularly enjoys this when the chicken is also stuffed with cream cheese. I also like to serve this with a choice of ketchup or gravy (not the very odd looking coloured American stuff, proper brown gravy we get in England, such as chicken, beef, turkey or my personal favourite vegetable flavour!) on the side but normally the kids love this dish without any sauce at all thanks to the creamy mash, it is a lot creamier and smoother than it looks here.



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Strawberries, orange, apple and banana drizzled with lemon juice and honey then served with a cheeky chocolate (made with my chocolate molds) in a an orange cup.

Fresh from my local market. You can't really get much fresher than that! (unless you are fortunate enough to have your own or access to a fruit garden!) So refreshing and the honey gave it a lovely extra burst of flavour.

I also have to say, this was such a joy to photograph! I love food photography so much but rarely get to photograph food with such vibrancy so it was a lovely change.

My best friend is on a diet and coming to my house after his gym session today. My fiance is also on a diet so i thought i should make them something a little bit healthy for a change. Of course me being me, i couldn't help resist having some sort of chocolate in this dessert.

TIP: When making a fruit salad or generally using sliced fruit, add a drizzle of lemon juice over the top to reduce discoloration, especially if like me, you like to make things in advance.

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UPDATE
A DD! I can't believe it! Thank you so much :iconlieveheersbeestje: for suggesting and :iconkaz-d: for featuring and everyone else for all the wonderful comments :) I love baking and food photography so much so this is such a wonderful bonus.
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A six layer gluten free rainbow cake with vanilla butter cream and jelly tot sweets as decorations made for my youngest daughter Sasha's 3rd birthday on the 21st April (fun fact, she shares her birthday with the queen of England who actually celebrates two birthdays each year, I believe April is her real one!)

I didn't get the chance to take a proper photo of the inside of the cake until two or three days after making it so by the time I did find a moment after Sasha's birthday the cake had started to dry out a little as you can see but I assure you when it was first cut open it was a moist and fluffy looking cake as you can see in the following photo of the birthday girl having a slice.



I highly recommend Sugarflair food colouring paste for cakes they come out so vibrant, just check out ebay for more info. I was so excited to make this cake, I have wanted to make a rianbow cake for a very long time now, we were all so excited to see inside the cake we ended up cutting the cake at 10am!

This is the best cake I have baked for either of my kids birthdays to date both in flavour and appearance. Yes I could have spent ages measuring the cake and cutting each layer to be the same sizes but I didn't want to waste any cake or risk ruining it by hacking away at it. I was very cautious making this cake after the disasters and mistakes of the last few I have made for them that included one falling apart completely! It is all learning though and I sure have learned a lot, keeping it simple is definitely the way to go with me.

As always I used my trusty basic sponge recipe with the butter cream recipe


Stages


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A sweet chocolate gluten free sugar cookie tart with a rich and smooth chocolate ganache filling.

A bitesize slice of the cookie tart I made, I just had to show you the inside. The slice is presented on a saucer from an espresso cup to give you another idea on the size.


Please note for the following recipe, I often do not take note of quantities whilst baking as I am constantly adding more or less as I go so don't be surprised if the quantities are a little off. You will almost certainly have some leftover cookie dough. For left over cookie dough, place in a zip lock bag and freeze for up to one month to use for other things or in the fridge for 24 hours before it must be baked. Leftover ganache can be used as little chocolate pots.

RECIPE
Make 4 tartlets or one big tart
INGREDIENTS

Cookie Dough
200g unsalted butter, room temperature
150g sugar
2 tsp vanilla extract
1 egg
275g plain/all purpose flour or gluten free flour
25g cocoa powder (not hot chocolate powder!)

Ganache Filling
150g Dark/Plain chocolate
150g Double/Heavy cream
25g butter
Extra flavour ideas for filling
Orange zest
peppermint
nuts
fruit
white instead of plain chocolate.

METHOD
1. Make your cookie dough by creaming together the butter and sugar, then add the vanilla and egg before mixing in the flour and cocoa.
2. Using your hands make the dough into a ball, the heat of your hands will help bring the dough together which may still feel crumbly and hard to manage at this point. Place in a bowl, cover and refrigerate for 10-15minutes as the dough can get a little sticky.
3. Preheat your oven to 180/fan 160C/gas 4. Grease your tartlet or tart cases before rolling out your cookie dough on a floured surface to around 4mm thick.
4. Cover your tarlet/tart cases with the dough, filling in any tears or holes with excess dough. Use a knife or your fingers to remove any excess dough from the tops of your cases.
5. Prick your cookie dough bases several times, cover with greaseproof/wax paper and fill with baking beans/marbles or dried rice, pasta etc.
6. Blind bake for about 10 minutes for small cases, longer for a large tart before removing the paper and beans and placing back in the oven for a further 5 minutes or so to cook the base through thoroughly. It can be hard to tell with a chocolate dough sometimes when it may be ready so keep an eye on it, you don't want the base to look wet and once touched is a little firm but still springy. Leave to cool on a wire rack while you make the filling.
7. To make the ganache filling, firstly heat the cream in a pan until it starts to boil slightly. Turn off the heat, add the butter and chocolate broken into pieces, the heat from the hot cream should be enough to melt the chocolate and butter.
8. Mix in any added flavours to the ganache before pouring into your tart cases. Refrigerate for at least one to two hours until set. The tart can keep for 2-3 days in the fridge.
9. Gently remove tarts from the cases and decorate how you like shortly before serving, I simply sieved on a little icing sugar and added some chocolates. Serving with a scoop of ice cream or whipped cream would finish it off nicely.
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A cookie tart shell, a layer of raspberry compote, fluffy lemon zest whipped cream and sharp raspberries. A delicious and refreshing dessert.

I had some leftover cookie dough so decided to experiment to see if I could use my new tart cases as a mold for it. As expected it came out thicker than if I used plain flour but self raising flour was all I had for the cookie dough so it doubled in size. Now I know it works and I have some plain flour I will make them again as the family loved this a lot.

I am getting a little addicted to my new tartlet cases! Watch this space for more!



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This slider cupcake is a sure win for ANY parties...:heart:


Cupcakes:

~ Lemon and Chocolate Cupcakes
~ Air Nerds Cherry Flavor - Red
~ Dried Mango - Yellow
~ RIPS, Bite Size Licorice Pieces, Green apple flavor - Green

Fries:
~ Dried Mango - Yellow

~ Ketups - Strawberry puree
~ Mustard - Mango Puree

Topped with white sesame seeds


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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.


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Gluten free orange zest sugar cookies with a sprinkle of sugar on top. Perfectly refreshing for a hot sunny day. Firstly you get a overly buttery melt in the mouth followed by the tasty range zest with a great after taste. The scent of them during baking and after is just amazing.

The amount of cookies you get obviously depends on the size of cutter you use but I made around 25 cookies with a 2inch cutter. If you don't want to use all the cookie dough, refrigerate for up to 24 hours or freeze for up to one month.

RECIPE
200g unsalted butter, cubed, cold (not margarine!)
150g sugar
2 tsp vanilla extract
1 egg
300g plain/all purpose flour or gluten free flour
Zest of 2 oranges
Extra sugar for sprinkling.

STEPS
1. Mix together all the ingredients to form the dough then leave for around 15-20minutes to firm up in the fridge.
2. Pre-heat oven to 180oC. Roll out your dough and cut to what ever size and shape you like.
3. Bake for around 10 minutes size depending. Once the edges start to colour slightly remove from oven.
4. Sprinkle a little sugar over the cookies straight from the oven else the sugar will not stick.
5. Leave the cookies to cool on the baking tray for a few minutes before attempting to remove them as at this point they are still soft and will break.
6. Serve straight away for maximum freshness or store in a container for up to 2-3 days.

If you like you can add dark chocolate chips to the dough, dunk the cookies in melted chocolate etc once cooled but you will need to add extra orange zest to the dough else you will not taste it.


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Gluten free banana and nutella empanadas sprinkled with sugar.

I had a new jar of Nutella on my shelf for a weeks now so I thought it about time I try something new with it so, off to google images I went and found a recipe for these. I am forever baking cakes, cookies and cupcakes so fancied a bit of a change. They were pretty simple to make, the only thing is the assembling, wrapping and marking the dough was the most time consuming as I made several small ones so if I were to make it again I would get my husband to help.

I hate banana with a passion but still wanted to make them gluten free to see if the flour would still work with the recipe. Cakes and cookies are fine with GF flour but now I am starting to try new things I am beginning to find recipes that do not work so well with it. Because of my hate for bananas I wouldn't even have a bite but my family soon ate them all up, my eldest going as far as to say "these are the best thing you have ever baked" My husband said that was going a bit for but they were really good. Now I know the recipe works wonderfully and local strawberries are in season I might just have to make them again so I can eat them with a fruit I do like!

Another great thing is you can freeze them before baking for a month so you can make them plenty ahead of time if you were making them for a certain occasion.


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More banana and Nutella
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春卷 - Spring Rolls. If you are not familiar with this delicious appetizer, please see en.wikipedia.org/wiki/Spring_r…


A random recipe i found on line if you are interested in making this yummy delight www.steamykitchen.com/22276-ch…






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We're rejoicing the move away from hot summer days to chilly nights and with it the return of warm, hearty meals.

This pot pie is a super simple, no-fuss weeknight meal. It satisfies all my pastry cravings without having to worry about blind baking.

Recipe: [link]

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These are miniature versions of a dessert my boyfriend and I coveted at one of our favourite restaurants until they closed down. We've missed it so much I finally decided the only solution was to make it myself. But in miniature form.

I have a serious thing for mini-desserts.

And an even more serious thing for chocolate and strawberries. They're a heavenly combination.

Recipe: [link]

Moar berries!

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RECIPES
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:thumb309856456:


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How to make this super easy and simple super low-fat dessert:

You will need:

~ 1 pkg (4oz) Raspberry Flavor Jello Gelatin (or Raspberry Jelly Gelatin)
~ 2/3 cup of boiling water
~ 1 cup (1/2 pint) Raspberry ice cream
~ 2 cups thawed COOL WHIP whipped topping
~ 1 cup fresh raspberries
~ 1 Graham cracker crumb crust, cooled (or you can buy a store bought one)

Completely dissolve Jello gelatin in boiling water. Add ice cream by spoonfuls, stirring until melted and smooth. Blend in whipped topping and raspberries. Spoon into crust. Chill about 3 hours. Lastly garnish with additional whipped topping or fresh raspberries.

That's it, how easy is that!!!!





 



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Fruity Jello are made with:

:bulletpink: Pink - Watermelon Jello mixed with Watermelon Juice
:bulletyellow: Yellow - Pineapple Jello mixed with concentrated Passion fruit Juice
:bulletgreen: Green - Lime Jello mixed with Lemon Juice.

Pour into mold one flavor at a time, allow to chill well before pour your next layer (about an hour). Great snack for kids! And i know EVERYONE knows how to make this. No excuses this time...Make some!


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Flaky puff pastry sprinkled with sugar, sweet and juicy strawberries and smooth chocolaty nutella makes for some tasty turnovers.

I don't always have time to spend hours in the kitchen so having some puff pastry sheets in the freezer for when I am in a hurry is always handy. Today I had some local strawberries that needed using up but I didn't fancy making a cake so decided on turnovers, then when I was putting them together spotted a jar of Nutella and it just had to be done! It's just a shame they are not gluten free and I can't try them but the kids and husband had seconds!

There are a few ways to make turnovers, many like to but the strawberries in the pastry before baking but these were lovely fresh strawberries so there was no way I was going to ruin them by cooking them, if they were starting to go a little over however they would be perfect for baking.

RECIPE:
1 puff pastry sheet
1 punnet of strawberries
Nutella
Sugar
Optional
Jam
Honemade Whipped cream (Highly recommended! I was all out of double/heavy cream when I made these)

1. Defrost/prepare/make puff pastry as directed.
2. Preheat oven to 200oC.
3. Cut the pastry into triangles of your choosing (I made both small for the kids and large for adults)
4. Place on a baking sheet, sprinkle with sugar and bake for around 15 minutes or until light-golden brown.
5. Chop up the strawberries and mix with some jam for extra sweetness if using.
6. Once the puff pastry is cool cut in half but not all the way through, leave the longest side intact, this keeps the turnovers together and makes them look nicer.
7. Heat a little Nutella (as much as you want to use) to make it easier to spread.
8. Fill the turnovers with the nutella, strawberries and homemade whipped cream if using.
9. Best served straight away but can be refrigerated for a couple of days.
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The chicken we are having tonight. It was injected with butter garlic, and herbs and coated with rotisserie seasoning then basted with its own drippings. MMM MMM good! :nod:
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This is a dessert my partner has been not-so-subtly hinting me to make for him since pretty much forever. It's a classic Australian tri-layered dessert that can be made a variety of ways. They're typically a biscuit base with a cream or custard filling then a layer of jelly on top. I went for a citrusy cream cheese-based filling.

Needless to say, his was over the moon about finally getting this dessert. To the point he's scarcely stopped singing about it since.

Grab the recipe here.

Moar dessert:


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Panda Bear Rice Balls - These are stuffed with red bean paste or Azuki bean paste. Rice are sweetened with melted rock sugar into sugary syrup.

:bulletgreen: To make shape of the arms and legs - I used the end of the popsicle stick (hehe i love popsicles so much), you only need 2 inches of the stick (give and take, it depends on the size you make). You don't need much of the nori sheet at all. Free hand cut-outs for the rest of the body parts.

:bulletgreen: Feel free to ask me if you have any questions.

Check out more desserts:





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This cookies is named after the jam-filled linzertorte that inspired them, these beautiful heart-shaped cookies are ideal for any occasions, but specially for Valentine's Day or a romantic gesture for the one you love. :heart: I made these yesterday for my friend's upcoming wedding anniversary (15 years and still going strong).

I used Apricot and raspberry jam in this recipe. But you can use any jam you want!


:bulletred: Ingredients

1 1/4 cups whole hazelnuts
1 cup (2 sticks) unsalted butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon lemon zest
Confectioners' sugar, for dusting
1/2 cup raspberry jam & 1/2 cup apricot jam

:bulletred: Directions

1. Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.

2. Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.

3. In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.

4. Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.

5. Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.

6. Lightly sift confectioners' sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.

7. Makes 3 dozen cookies. This is not my recipe.


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When making every day cakes I don't always like to add a topping, instead I like to put all the extra flavours and textures inside the cake instead, especially if I am busy (this cake took less than 45 minutes from ingredients to serving in total) it's just easier doing everything in one go plus my kids are little monkeys who like to only eat the toppings some days!
I don't often bake for myself but I really fancied a chocolate cake so made this gluten free, I also fancied extra flavours, moisture and bite so added cream cheese (I used Philadelphia) and a sprinkle of sugar on top. I was so looking forward to eating this cake, I didn't wait for it to cool before having some! It might not look like the most amazing cake ever but it tasted so good!
Of course you can add more or less cream cheese to your taste, you can even replace it for peanut butter or nutella if you wanted.
Also please use butter, not margarine.



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Made this for my darling son for his birthday yesterday. Please note if you are interested in making this cake, please see links - www.youtube.com/watch?v=_Lxr5j…, www.youtube.com/watch?v=3cLFCK…, www.youtube.com/watch?v=Ua36Rg…





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DELICIOUS
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Butterfly Yellow - F2U! To make this simple dessert -

1. One package of round pot sticker wrappers. Use cookie cutter to make shape. I used a large heart mold.
2. Heat cooking oil on high heat, deep-fried precut wrappers for no more than 30 seconds. Remove from oil immediately and set aside.
3. To keep the shape (without bubbling up), press gently on the wrappers with a potato masher. Set aside to cool.
4. Wash/clean strawberries well. Then cut them into slices.
5. Assembly - One heart-shape wrapper, whipped cream, strawberry slices, then repeat. Finally dust with powder sugar.
6. That's it. So easy, delicious and the best part for this dessert is light and fluffy. You can switch up with the fruit you prefer (raspberries, blueberries, mango slices...You get the idea)




Sb2 by theresahelmer Custom heart [Ruby Red]  Strawberry Mousse Birthday Cake by theresahelmer Custom heart [Ruby Red]  Love Is In The Air... by theresahelmer



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I haven't baked with the kids for ages so got them making little chocolate chip cookies one weekend. Being little there were many so I got some leftover toffee fudge ice cream and made them ice cream sandwiches.

I have lots of photos I have never posted to come as I am really busy at the moment to make new and exciting things.

The ice cream was not homemade this time round being the end of summer at the time but if you follow the photos below you will find links and recipes for both ice cream and a few different kinds of cookies.

Ice Cream

Some cookie recipes


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Having pumpkin in sweet things is pretty much frowned upon here in Aus. Pumpkin is seen as a savoury thing exclusively. So with Halloween approaching I thought I'd channel all that American influence into a weekend of pumpkin baking.

This was the first result.

These are spiced pumpkin cupcakes, which by themselves hot out of the oven are insanely good. But I can't leave well enough alone so I topped them with a dual-coloured cinnamon buttercream. I then decorated them with floaty ghosts made from choc-cinnamon truffles.

The recipe, as well as a tute for getting the two tone piping effect, is over at the blog: cakecrumbs.me/2013/10/29/ghost…

Moar Halloween:




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1:12 Halloween Dessert Table

Happy Halloween!

This year's table has: candy corn chocolate bark, frosted Halloween sugar cookies (skulls, bats, skeletons, spiderwebs, cats, pumpkins), assorted Halloween hard candies, spiderweb pumpkin cheesecake, ghost meringues, lollipops, candy corn, jelly beans, pumpkin bunt cake, vanilla candy corn cupcakes, chocolate spiderweb cupcakes, ghost and pumpkin chocolate dipped strawberries, candy apples, a pumpkin filled with chocolate peanut candy, a pumpkin filled with peanut brittle, candles, and, of course, jack-o-lanterns.

I made a giant  blog post that includes behind the scene photos of how I set up this scene, as well as a ton of detail shots. :)

Previous table:

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1:12 Candy apples and assorted frosted Halloween sugar cookies.

Blog post is here. I recommend checking it out since I have a few more detail pictures posted there.

Halloween table is now ready to be assembled! It should be up tomorrow or Thursday at the very latest. :)

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Gorgeous gluten free blueberry filled drop cookies.

I love baking with blueberries so whenever I bake with them I always make the recipe gluten free so I can have some too.  These were one of the best gluten free blueberry treats I have ever made, they were so good though no recipe for this one I'm afraid.


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A wonderfully moist gluten free sponge baked with fresh strawberries inside.  Lovely served warm or cold as is or with homemade strawberry sauce, cream, a drizzle of melted white chocolate or ice cream.

I enjoyed this cake so much, I made two more the next day with normal flour for my kids, friends and family with added raspberries my kids got when they went fruit picking the previous day.

TIP: When baking cakes with added fruit, you will have to add at least 5-10 extra minutes cooking time as all the juices from the fruit when baking releases making the cake longer to bake.
Flour your fruit before adding to the mixture to help prevent them sinking to the bottom as will making sure you don't add huge pieces of fruit, chop them up a bit (these strawberries were sliced in half)

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Sponge cake layered with lemon curd and dusted with sugar. 

My eldest daughter tried lemon curd in toast club at school back along so has been on at me to buy some, she would never get through a whole jar so i decided to do some baking with it.  As well as this I made a gluten free version, I just swapped regular self raising flour for gluten free flour and a teaspoon of xanthan gum, it's that simple. Those of you who follow me on facebook, this is also the cake I shared a photo of me dropping half of the gluten free version in the sink!

RECIPE

Ingredients
200g self raising gluten free or normal flour (add 1tsp of xantham gum if using gluten free flour)
200g butter, softened
200g sugar + 2 tbsp extra for dusting
4 large eggs
A jar of lemon curd


Method.
1. Pre-heat oven to 180oC and line three 8inch cake tins
2. Cream together the butter and sugar with an electric hand mixer until fluffy.
3. Mix in the eggs until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
4. Mix in the flour until just mixed, you do not want to over mix at this point or the flour will make the mixture stiffen up.
5. Divide equally into the tins then bake for around 15 minutes or until a toothpick comes out clean.
6. Place the cakes on a cooling rack, quickly choose the prettiest cake you want to be the top layer then sprinkle the sugar on while still hot.
7. Leave to cool.
8. Remove the cakes from the tins, slice the tops off the bottom and middle cakes if necessary to make them flat.
9. Spread on some lemon curd between layers then sandwich together.
10. Keep in an air tight container for up to 4 days.

TIPS:
1. Make sure to sprinkle on the sugar while the cakes are still hot else the sugar will NOT stick. 
2. Try your lemon curd before spreading, some brands are stronger than others, mine was fairly mild so I had to use a lot between layers to be able to taste it.
3. You can whisk the cake mixture by hand but for best results you an electric mixture for a fluffier, lighter cake.
4. If you only have two cake tins, that's fine just bake the cakes for a little longer.
5. If your cakes always come out too browned on top, experiment with your oven by slightly adjusting the temperature a little lower next time you bake as every oven bakes differently.


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Soft and fluffy blueberry cupcakes with simple butter cream and blueberry topping.
I love baking with blueberries! It's my favourite fruit to bake with.  They are so juicy and have that burst of sour to go with the sweet, I love them.  However, if you don't, this recipe also works with strawberries and raspberries.

RECIPE

Ingredients

CUPCAKES
150g self raising gluten free or normal flour (add 1tsp of xantham gum if using gluten free flour)
150g butter, softened
150g sugar + 2 tbsp extra for dusting
3 large eggs
125g punnet of blueberries

BUTTER CREAM
100g butter, softened
175g icing/confectioners sugar, sifted

METHOD
1. Pre-heat oven to 180oC.  Prepare a cupcake/muffin tray with 12 cases (amount of cases needed can vary depending on the size of the cases used)
2. Cream together the butter and sugar with an electric hand mixer until fluffy.
3. Mix in the eggs until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
4. Mix in the flour until just mixed, you do not want to over mix at this point or the flour will make the mixture stiffen up.
5. Pour the blueberries into a bowl (saving some for decoration if desired) lightly cover in flour to stop the blueberries from sinking, then stir into the cake mixture.
6. Divide equally into the cases then bake for around 15 minutes or until a toothpick comes out clean.
7. Place the cupcakes on a cooling rack.
8. Leave to cool.
9. Again with the electric hand mixer, mix together the butter and icing sugar until pale and fluffy.
10. Either pipe on the butter cream or spread on with a knife. Top with blueberries or sprinkles etc.
11. Keep in an air tight container for up to 3 days.  Only keep in the fridge if you have a hot kitchen.

Check out my recipe folder for more goodies to make claremanson.deviantart.com/gal…

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Oreo base with the Oreo cream center mixed into the no bake cheesecake mixture topped with Rolo's.

For his birthday this year, my husband wanted his favourite cheesecake, Oreo.  I have made it before with Oreo's mixed into the cream cheese but I find it is much to heavy and sickly so decided to just use the cream and some Rolo's on top.

The following is my Oreo cheesecake recipe, just made with mint ones instead, you can use any flavour.
Cool Mint Oreo Cheesecake (+recipe) by claremanson

If you are not an Oreo fan you can also use digestive biscuits, or to you Americans Graham crackers which we don't have here in the UK.
Cheesecake Shots (+recipe) by claremanson

I'm still semi AFK after moving house 4 weeks ago but it is so good to be baking and getting back into food photography again as I get a bit more time.

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Four layer sponge cake with strawberry jam, pink and white butter cream, sprinkles and an ice cream cone made to look like a spilled, melting ice cream for my youngest daughter Sasha's 5th birthday.

Each birthday for my kids I try to make something that is very them at the time and this is very much my daughter Sasha! Sasha loves ice cream, is obsessed with sprinkles, loves jam, all things pink and is very, very messy so this pretty much sums her up as she turns 5 years old.

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Gorgeous gluten free blueberry filled drop cookies.

I love baking with blueberries so whenever I bake with them I always make the recipe gluten free so I can have some too.  These were one of the best gluten free blueberry treats I have ever made, they were so good though no recipe for this one I'm afraid.


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Strawberry jam filled muffins with white chocolate ganache and slices of strawberry.

For Christmas I gave my eldest daughter, aged 6 her own recipe book (Got to start them young!) We had some strawberries given to use one day (I don't buy then out of season normally as imported strawberries are not that great but we had to use them) so Sarah asked to make strawberry muffins from her book.  We didn't have the ingredients for butter cream to glue the strawberry on top so I made some white chocolate ganache instead.  I was going to let it cool and set up a bi before adding to the muffins but the kids got impatient and wanted to add it straight away!
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A collection of most of the cupcakes I have baked over the past couple of years, excluding the really boring and ugly ones!

It might not seem much for 2-3 years of baking but this is just my cupcakes, cupcakes probably only make up 25% of what I bake and it has been only recently that I have got more creative with toppings I have been making them more and they make handy lunch box treats now my kids are in school!

There are some really big differences in the quality of the photos and the looks of the cakes, I still have a long way to go but both skills are so much better than they were two-3 years ago.

marilyn manson, spider web, blueberry, raspberry, daim bar, petit four, dolly mixture, peanut butter, red velvet, rainbow, summer fruits, itsy, banana and cinnamon, oreo, vanilla, choco sprinkles, pretzel. pokemon, crimson, apple, birthday, crumble, lemon drizzle, chocolate, cereal, pancake, Neapolitan, after eights, orange, dirt, ice cream cones, halloween, lemon curd, yogurt, mothers day and terrys chocolate orange.

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Rich and smooth blueberry cheesecakes with a sweet and firm digestive biscuit (the UK's version of graham crackers) crumb base and a sharp blueberry sauce topping.

Normally I am more of a no-bake cheesecake kind of girl but I had cream cheese and eggs to use up and two hungry treats wanting some lunchbox treats!

After a bit of recipe hunting online I finally found one on the BBC that was quick, simple and easy to adapt.  I loved making these cheesecakes so much, I ended up making it twice in three days! With these blueberry cheesecakes I made three types to experiment.  Firstly, pictured, a plain cheesecake with blueberry sauce topping.  The second, as well as the sauce on top I added some blueberries into the cheesecake mixture before baking, as expected it didn't look as pretty with the juices seeping out the sides but it tasted the best.  The third was the same as the second but with a gluten free digestive biscuit base so I could eat them too.  They were amazing!

Like I already mentioned, this recipe is great to adapt, the original used raspberries but they are imported this time of the year in my vountry so don't taste as nice so used blueberries.  The other time I baked these I swirled in some raspberry jam.  As well as changing the cheesecake flavour to chocolate, honey, mint, banana, etc etc you can also change the base for an oreo or ginger kind depending on the cheesecake and topping flavour.  Basically just like with no-bake cheesecake, the possibilities are endless, menaing you will never get bored of this basic recipe!


Cheesecake recipe from the BBC: www.bbc.co.uk/food/recipes/ras…
Blueberry Sauce Recipe:
Blueberry Sauce by claremanson

More Chees
Halloween Cheesecake by claremanson Cool Mint Oreo Cheesecake (+recipe) by claremanson Cheesecake Chocolate Cups by claremanson

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This is an amazingly easy brownie recipe, and you don't need an electric mixer :) It's also really light in texture, not the usual rock-dense stuff.
Original recipe from food.ninemsn.com.au/recipes/ic…

More recipes in my folder: Quick Food, Not Fast Food. Info on the book: Quick Food, Not Fast Food: the book! by Majnouna

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For my dad's birthday this year and every year in fact, I make him his favourite cheesecake, no bake strawberry jam cheesecake! This year I had some leftovers so made these lovely little bite size versions out of it.

RECIPE
The following quantities are rough estimates and will vary depending on the size of the glasses/bowls you use and personal taste so try as you go and adjust accordingly . I also used an online conversion chart for different weights so fingers crossed they are correct or near enough.

INGREDIENTS
5-7 Digestive biscuits/graham crackers/gluten free biscuits
115g (8 tbsp = = 1/2 cup = 1 stick = 4 oz) Cream Cheese (i use Philadelphia)
85g (5.5tbsp = 1/3 cup = 85ml = 2.8oz) Double/Heavy Cream
40-50g (3tbsp = 1/4 cup = 1/3 stick = 1.7oz) Butter, melted
6-9 Heaped tablespoons of icing/confectioners sugar.
Strawberry/raspberry jam, lemon curd etc.

METHOD
1. Crush the cookies or blitz in a food processor.  Add the melted butter a bit at a time, continue mixing in the food processor or by hand until wet but not dripping to form the base.
2. Pack your base firmly down then add a squirt/dollop of jam on top, but not too much as it will be too sweet.
3. Whip cream until you have stiff peaks.
4. Mix the cream cheese with icing sugar, a few tablespoons at a time until you have the sweetness you desire.
5. Gently fold in the cream.
6. Add the mixture to the base then refrigerate until cooled and set (20 minutes minimum) Add a little jam or decoration on top to serve.
7. Store in an air tight container and consume within 3 days.

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More cheesecake
Cheesecake Chocolate Cups by claremanson Blueberry Cheesecake by claremanson Cool Mint Oreo Cheesecake (+recipe) by claremanson
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The first bread recipe went down rather well, so here's another ;)

More recipes in my folder: Quick Food, Not Fast Food. Info on the book: Quick Food, Not Fast Food: the book! by Majnouna

THINK BEFORE YOU TYPE. Read the recipe and description in full and try to use your brain (+ google, wikipedia etc) before asking something dickish or lazy, or you'll be ignored.
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Last weekend there was an epic baking session of over 40 sugar cookies being made as Christmas gifts for my kids school and playschool. By the end of the day my kitchen was in complete chaos. It was all worth it though I still have another 30 in the freezer yet to be baked!

I decided to make four different kinds of sugar cookies, all with very Christmas flavours for my country. 
:bulletgreen: Half dipped 1/4 of the cookies in melted Terry's chocolate orange and added some Holly sprinkles. 
:bulletgreen: Half dipped 1/4 of the cookies in white chocolate and sprinkled with crushed candy canes, running a little low on white chocolate I also made some with the white chocolate just drizzled on top with the candy canes. 


I knew I would have a lot of work to do so I decided to make half the cookies have the flavours inside so I wouldn't have to decorate all of them else I would have gone mad. 
:bulletgreen: 1/4 Dried
cranberry with white chocolate chips
:bulletgreen: 1/4 Dark chocolate chips with a sprinkle of cinnamon.

My basic sugar cookie recipe claremanson.deviantart.com/art…

My Christmas Contest claremanson.deviantart.com/jou…

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acebook page www.facebook.com/claremanson
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Crisp and warming gluten free brown sugar cookies with a drizzle of white and dark chocolate.

My first bake of 2014 has begun this year with a baking session with the kids for their lunch boxes this week of a recipe right here on DA!

I love brown sugar! I adore the warmth from the after taste it gives to food so as soon as I saw this recipe from ~flameshaft I just had to give it a try! Of course I made a few adjustments, mainly using gluten free flour so I could give them a try, light brown sugar and a drizzle of chocolate. 

Flameshafts Recipe
Christmas '13 Baked Goods~ by flameshaft

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A light and fluffy chocolate sponge cake sandwiched together with sweet strawberry jam, pour with rich chocolate ganche and topped with sweet white chocolate chips.

Why the odd name? Well, I have lots of opened packets of ingredients that need using up so decided to try and incorporate as many of those ingredients as possible.  Those ingredients included brown sugar, double cream, butter, dark chocolate, jam and white chocolate chips. 

I was considering making cookies but I got a new cake stand from my sister-in-law for Christmas, so thought I had better try it out!

This cake was not made with gluten free flour today as it was for my kids, husband, family and friends lunchboxes! (My husband has only been at his new job for four months but already I am sending in treats for three extra people!)

I apologize for the photo not being that great, I was in a rush that day.

The cake as a whole.
Mix and Match Cake by claremanson

I have two chocolate cake recipes you can try out.
This first one is best with normal flour and can easily be made vegan.
Chocolate Cake Recipe by claremanson

This next recipe is great for gluten free flour.  For an extra kick, replace 1/3 of the sugar for brown sugar.
Basic Cake/Cupcake Recipe, Toppings and Ideas by claremanson

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Blog claremanson.wordpress.com/
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Strawberry jam filled muffins with white chocolate ganache and slices of strawberry.

For Christmas I gave my eldest daughter, aged 6 her own recipe book (Got to start them young!) We had some strawberries given to use one day (I don't buy then out of season normally as imported strawberries are not that great but we had to use them) so Sarah asked to make strawberry muffins from her book.  We didn't have the ingredients for butter cream to glue the strawberry on top so I made some white chocolate ganache instead.  I was going to let it cool and set up a bi before adding to the muffins but the kids got impatient and wanted to add it straight away!
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Red velvet cupcakes filled with cream cheese, drizzled with melted chocolate and crushed candy canes for a quick lunchbox treat.

Some days I am so busy I have not time for making butter cream and piping so I keep some plain cupcakes in the freezer for emergencies such as the other day when my family were out of treats for their lunchbox I quickly grabbed these out of the freezer, melted a little chocolate and crushed some candy canes, simple but tasty.

Basic Cake Recipe claremanson.deviantart.com/art…

My Christmas Contest claremanson.deviantart.com/jou…

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Rich and smooth blueberry cheesecakes with a sweet and firm digestive biscuit (the UK's version of graham crackers) crumb base and a sharp blueberry sauce topping.

Normally I am more of a no-bake cheesecake kind of girl but I had cream cheese and eggs to use up and two hungry treats wanting some lunchbox treats!

After a bit of recipe hunting online I finally found one on the BBC that was quick, simple and easy to adapt.  I loved making these cheesecakes so much, I ended up making it twice in three days! With these blueberry cheesecakes I made three types to experiment.  Firstly, pictured, a plain cheesecake with blueberry sauce topping.  The second, as well as the sauce on top I added some blueberries into the cheesecake mixture before baking, as expected it didn't look as pretty with the juices seeping out the sides but it tasted the best.  The third was the same as the second but with a gluten free digestive biscuit base so I could eat them too.  They were amazing!

Like I already mentioned, this recipe is great to adapt, the original used raspberries but they are imported this time of the year in my vountry so don't taste as nice so used blueberries.  The other time I baked these I swirled in some raspberry jam.  As well as changing the cheesecake flavour to chocolate, honey, mint, banana, etc etc you can also change the base for an oreo or ginger kind depending on the cheesecake and topping flavour.  Basically just like with no-bake cheesecake, the possibilities are endless, menaing you will never get bored of this basic recipe!


Cheesecake recipe from the BBC: www.bbc.co.uk/food/recipes/ras…
Blueberry Sauce Recipe:
Blueberry Sauce by claremanson

More Chees
Halloween Cheesecake by claremanson Cool Mint Oreo Cheesecake (+recipe) by claremanson Cheesecake Chocolate Cups by claremanson

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