Valentine Chocolate Truffles

baking

It's Valentine's day at the weekend. It feels like it's come around pretty quickly this year. If you have left it a little last minute and are looking for something special to make for your Valentine which looks like you've put in loads of effort but actually is effortless to rustle up then these super quick Chocolate truffles are the perfect recipe for you! 

They make the perfect little gift for your Valentine and even a novice chef can make them, with only 4 ingredients and in only 30mins! (plus a little setting time) 

You only need 4 things!
300g chocolate (plain, milk or white any work)
30g butter
200ml double cream
sprinkles to decorate


Make it...
Fill a large saucepan half full with water and simmer over a medium heat.

Break up all the chocolate put into a heat proof bowl along with the butter.
Place the bowl in the saucepan  to make a bain-marie and stir until the chocolate and butter have melted.

Heat the cream in another saucepan until it starts to think about bubbling (almost boiling), take it of the heat immediately add it to the chocolate.

Now stir, stir, stir until its all mixed together well and it's smooth. Allow to cool, then chill in the fridge for a few hours. 


Once the Ganache has set, take a small bowl and add your sprinkles. 

Use a spoon to take some of the Ganache and roll into small balls in your hands, roll each ball in the sprinkles until coated. Place the truffles into a dish and chill until ready to serve to the one you love!

Happy Valentines Day all!
 

 Bakeware part of my collection at David Mason Design available at maisonhome.co.uk
 

Wild Blackberry & Apple Crumble

baking

I have such wonderful memories of blackberry picking as a child with my little sister. I really want to make it a yearly activity with my children. Ripe blackberries are a sign of the end of the summer, when picked fresh they do not keep for long just a couple of days so get prepare beforehand so you can make this straight after picking. This recipe is so easy, you can definitely do it with young children. Or even if you've never baked before you will be able to make this and it will taste amazing! Baked using my new collection at David Mason Design. Shop the range online at www.maisonhome.co.uk


You'll need... 3 cooking apples, 200g-250g Wild blackberries, 1tsp cinnamon, 3 tbsp caster sugar, 200g plain flour, 100g butter (cubed), 175g light brown sugar 


 To make... Peel the apples and slice, put them in a large, swallow pie dish (the one from my range can be brought here...) add the blackberries and sprinkle on the cinnamon, 3 tbsp of caster sugar. Mix well and add a splash of water enough to just cover the bottom of the pie dish. Then in a mixing bowl (buy the one from my range here...) add the flour and butter and rub together with your fingertips until in resembles fine breadcrumbs. Then add the light brown sugar and stir together. Top the fruit evenly with the crumble mixture and bake on a baking tray (as it can get messy with fruit bubbling over the sides!) at 180oC for 40-50mins 



 

Shop my new collection online at maisonhome.co.uk

Side Plate, £7

Mixing Bowl, £23

Scalloped pie dish, £20

Set of 2 Tea towels, £15

Measuring cups, £17

Glass worktop saver, £10

Valentine Muffins

baking

Bake a little treat for your Valentine this year! These muffins are super duper easy to make and I’m you only need a few basic ingredients.

You'll need...
My heart shaped cake mould
250g self-raising flour
1 tsp baking powder
50g butter
75g caster sugar
175g blueberries
grated lemon rind
2 large eggs
250ml milk

To make...
Pre-heat the oven to 200oC/Gas 6.
Measure the flour and baking powder into a large mixing bowl.
Rub in the butter until mixture is like breadcrumbs.
Stir in the sugar, lemon rind and blueberries.
Mix together the eggs and milk, then add to the mixing bowl and mix quickly to combine together.
Don't worry about the lumps!
Spoon the mixture into the heart shaped cake mould, 3/4 to the top.
Bake for 25mins until risen and golden.
Leave to cool completely then run a knife around the edge of each heart to help lift the muffins out.
Happy Valentine's baking everyone!

Full baking collection available online at Maison home

Mother's Day Afternoon Tea

baking
It's Mother's day this Sunday, why not spoil her with some afternoon tea treats. These homemade miniature scones and brownies are really easy to whip up in an afternoon. And they keep really well in an air tight container too. So you can make them a few days in advance. They are sooo tasty and guaranteed to impress your Mum with your baking skills, even if your a hopeless cook.

I due to become a Mother myself in a few weeks time which is a very strange feeling. I can't imagine what it's going to be like. It makes me feel closer to my own Mum as carrying a child has been such an amazing journey. It's an incredible roller coaster of emotions of exciting highs and worrying lows. We are counting down the days now until we meet our baby!

 
Blueberry & Lemon Scones

You'll need...
50g butter
200g Self Raising Flour
50g caster sugar
A pinch of salt
50g blueberries
1 lemon
1/4pt milk
50g Icing sugar

To Make...
Rub the butter into the flour, add the caster sugar, salt and whole blueberries.
Finely grate the lemon rind and add to the bowl.
Mix in the milk with a round bladed knife to make into a soft dough.
Knead lightly on a floured board, separate into 8-12 pieces. Roll these in a ball and then flatten them into disk shapes cut the edges off with a small crinkle circular cutter. 
Brush tops with a little milk to glaze.

Bake at 200oC in preheated oven for 10-12mins or until risen and brown.
Mix the icing sugar with lemon juice until smooth and runny.
Drizzle the icing over the top of the scones with the back of a spoon 
when the scones are completely cold.



Pear & Macadamia Nut Brownies

You'll need...
250g butter
500g caster sugar
100g cocoa powder
4 eggs, beaten
100g self-raising flour
2 ripe pears
100g macadamia nuts

Melt all the butter in a large mixing bowl in the microwave or in a saucepan over a low heat.
Add the sugar and cocoa powder, mixing well. Leave to cool.
Meanwhile peel the pears, cut out the core and dice into small pieces.
Roughly chop the macadamia nuts.
Beat the eggs and add to the cocoa mixture.
Then add the flour, followed by the nuts and pear pieces.
Preheat the oven to 180oC, Pour the mixture into a baking tin (mine was 20x30cm)
Bake for 35mins, or until set on top. Take care not to overcook them, they should be soft and gooey.
Leave to cool completely and cut into approx 24 pieces.

 Photographed using my Heirloom ceramic collection at Debenhams.
Shop the range now exclusively at...
www.debenhams.com
Available for until May 2017

Last Minute Mince Pies

baking
 
These last minute mince pies are perfect to whip up with the kids on Christmas eve to leave out for Santa. They are bite size, light and packed with flavour. With crispy filo pastry cases, dried fruit centers and topped with a marzipan star. So easy you can do them with all the family to keep them busy on the run up to the big day.

You'll need...
1 packet of filo pastry (250g)
1 jar of mincemeat (400g)
50g butter
200g golden marzipan (ready to roll)

To make...
Take your filo pastry out of the fridge (but not out of the plastic wrapper) leave to adjust to room temperature for a couple of hours before you start.
Preheat the oven to 200oC
Melt the butter in the microwave for 30seconds then take two 12 hole baking tin and lightly brush with the butter.
Unfold the filo pastry, take one sheet, brush with butter then top with another sheet.
Cut into 8 pieces, brush one side with butter and fold each piece in half.
Push the filo pieces into the prepared tray, filling each hole.
Brush with a little butter on the edges of the pastry cases.
Bake for 10 mins.
Roll out the marzipan to the width of a pound coin.
Cut out star shapes using a small star cutter.
Take the filo cases out the oven and add a spoonful of mincemeat and top with a marzipan star.
Put back in the oven for 5 mins.

Christmas Cake TrayBake

baking

This recipe is a quick and easy version of the classic Christmas cake. It's a lovely way to get into the Christmas spirit and a great thing to have in the house if you are expecting a few visitors over the Christmas season. It will keep in a cake tin for 2-3 weeks. You can also drizzle brandy to the top of the cake before you ice it. Just poke some holes into the baked cake and spoon a little brandy over the top. Leave to soak in for 20 mins and then top with marzipan and icing as below.

You'll need...
For the fruit cake...
175g Butter
175g Golden caster sugar
3 Large eggs
175g Plain flour
1 ½ tsp mixed spice
500g Pre-soaked mixed dried fruit
200g Glacé cherries

To decorate...
apricot jam
500g ready to roll marzipan
500g ready to roll royal icing sugar
silver balls




 To make...
Preheat the oven to 170oC
Soften the butter in the microwave for 30 seconds, add the sugar and mix well.
Beat in the eggs bit by bit and mix in the flour and mixed spice.
Cut the cherries in half and then add these along with the dried fruit.
Add baking paper to the bottom of a traybake tin, mine measures 11 x 7 inches.
Add the cake mixture to the tin and bake for 45-50mins.


Allow to cool completely. Then take the cake carefully out of the tin, I flipped mine onto a glass worktop saver. But this can be tricky as it is a heavy cake!

Meanwhile take the marzipan and roll out to the size of you traybake tin. This requires some serious muscle power! I'd recommend to draw around your traybake tin first on some baking paper. Warm the marzipan slightly in the cooling over and add it to the baking paper. Then add another sheet of baking paper to the top of the marzipan (so it is between two sheets) and get rolling!

After this do the same with your royal icing and roll out to the size of your traybake tin.


Finally piece it all together, first add a few spoons of the jam to a small bowl and warm in the microwave for 15seconds.
Take a brush and brush the top of the cake with jam.
Add your rolled out marzipan to the top of your cake and then your rolled out icing.
Trim the sides, taking off all the excess marzipan and icing.
Top with silver balls and cut into slices.
Ta da! You are now a Christmas domestic goddess!





Mojito Cake

baking




You'll need...
For the cake...
175g self raising flour
175g caster sugar
1tsp baking powder
Zest of 2 limes
125g butter, softened
2 eggs, beaten
60ml white rum

For the syrup...
75ml water
75g caster sugar
1tbsp white rum
Juice of 1 lime

For the icing...
100g butter, softened
200g icing sugar
juice of one 1 lime
Sprig of mint

1limes, thinly sliced and mint leaves to decorate



To make...
Pre-heat the oven to 170oC, Grease a 20cm cake tin.
Make the cake, sift the flour and sugar into a large mixing bowl.
Add the baking powder and grate in the zest of 2 limes. Add the butter, rum and eggs and mix in well. Pour into your prepared cake tin and shake to level the top. Bake for around 35mins.


Make your syrup, add the water and sugar to a saucepan and simmer over a low heat for 5mins. Take off the heat and squeeze in the lime juice and then add the rum.


Take the cake out of the oven and allow to cool completely.

Make your icing, Sift the icing sugar into a bowl. Add the butter and squeeze in the lime juice.
Cut the mint leaves into very small pieces or blitz in a food processor, then add to the icing.



Create your cake! Take your cake and skewer small holes into the top. Spoon over the syrup and allow it to soak into the cake for a few minutes and then repeat.
Spread the icing all over the cake. Decorate with limes slices and mint leaves.


 Baked with my Woodland collection exclusively at Debenhams.
Owl Trivet £8
Oven gloves £15
Apron £ 16
Cake Tins £24
Measuring spoons £12
Measuring cups £14 
Wire Trivet £8

Homemade Bakewell Tarts

baking
These Bakewell tarts are fairly easy to make but are made up of lots of fiddly parts. They taste amazing so are worth the effort but take a little time. They are made up of four layers, shortcrust pastry, raspberry jam, frangipane, icing and of course a cherry on top.


You’ll need…

For the pastry…
250g plain four
60g icing sugar
120g butter
2 egg yolks

Raspberry jam

For the frangipane…
150g butter
150g light muscovado sugar
150g ground almonds
1tbsp plain flour
1tsp almond extract
zest of 1 lemon
2 eggs

For the icing
200g icing sugar
1 tsp almond extract
glace cherries

 
To make…
Place the flour, sugar and butter into a large mixing bowl and rub in the butter until it resembles fine breadcrumbs.
Add the egg and 2 tbsp of cold water and mix until it forms a dough.
Wrap in cling film and chill for 30mins.

Meanwhile make your frangipane, mix the sugar and butter together until creamy and then add the other ingredients and mix well.
Make your icing too, by adding the icing to a bowl and add a few tbsp. of water until the constancy is smooth, runs off a spoon but in a slow, steady flow. Add the almond extract


Preheat the oven to 180oC, grease some mini tart tins (I used 10cm/4inch ones)
Cut the dough into 8 -10 pieces and roll each piece out on a floured surface.  To around the thickness of a pound coin. Transfer the rolled dough to the tart tins, squash the dough into all the edges and trim the excess with a knife.
Bake for 7mins.

Remove the tarts from the oven and spread a spoonful of jam onto the bottom of the pastry case. Add your frangipane to a piping bag and pipe the mixture into the tart case on top of the jam. Bake the tart again for 20-25mins.


Allow to cool completely. Add your icing to a piping bag with a small nozzle and pipe the icing onto the top of the baked frangipane in a spiral shape.
Top with a cherry and Voilà!

Baked with my Country Ducks collection exclusively at Debenhams.
Trivet £8
Oven gloves £15
Tea towels £14
Measuring cups £14
Glass worktop saver £12
 

Proper Yorkshire Puds

baking
It was batter week on the British bake off for the first time! Batter is wonderfully easy to bake & make as well as gloriously cheap and cheerful! This classic recipe for proper Yorkshire Puds never ever fails! Crispy on the outside fluffy on the inside and a crazy, wibbly-wobbly shape, that is never the same everytime.

Top tips: Make your batter for at least 30mins before you bake them to let the batter rest. You can make the batter the night before too.

Turn the oven up as high as it goes (at least 240oC)

Don't open the oven door, or they will sink and not rise!


You'll need..
285ml milk
115g plain flour
3 large eggs
Salt
cooking oil

To Make...
Add the milk, flour, and egg to a large bowl, whisk together until smooth (preferably with an electric whisk, but you can do it with a hand whisk, it's great for bingo wings!)
Turn the oven on and turn it up to it's highest temperature, make a cuppa and let the oven preheat for 10mins. Take a 12 hole muffin tray, add a tablespoon of oil to each muffin hole. Add the baking tray to the oven for about 5mins to heat the oil. Transfer the batter into a pouring jug. Speed is of the essence with the next part, take the muffin tray out of the oven pour the batter into the hot oil in each muffin hole filling ¾ of the way. Put the tray straight back into the oven and shut the door quickly. DO NOT OPEN THE DOOR FOR 15% MINS! After 15mins you can check your Yorkshire’s they may need 5-10 more mins to brown.
Ta da! Works every time, once you've made your own Yorkshire Puds you'll never accept Aunt Bessie's ever again!



Chocolate & Hazelnut Twists

baking

You'll need...
For the dough...
½ cup milk, tepid
½ cup water, tepid
2 eggs, beaten
3 tablespoons butter
3 ½ cups flour
2 tablespoons sugar
½ teaspoon salt

For the filling...
Chocolate spread
100g Chopped Hazelnuts


To make...
Get all your butter, eggs and milk out of the fridge before you make the dough to make sure they are room temperature. Mix all the ingredients together using a electric mixer (dough hook/low speed) or add them to a bread maker and set to dough and skip to the next step. Knead the dough for a couple of minutes and rest for 30mins somewhere warm.

Spilt the dough into eight equal sections using a pizza cutter. Take one section roll into a ball and roll out on a floured surface until a long oblong shape. Spread the chocolate on the top of the dough, leaving a 1cm uncovered around the edges. Sprinkle a handful of hazelnuts on top of the chocolate.


Starting from one of the long sides, roll up the dough and pinch the edges together to seal it shut.
Take your pizza cutter and cut down the middle of the roll, leaving 2cm at the top edge. Plait the two pieces together and bend into a circle push the two edges together. Repeat for the other pieces of dough until you have 8 twists.

Add to a greased baking tray and leave to prove for 20mins.
Preheat the oven to 200oC and bake the twists for 20mins or until they are golden. Transfer to a wire rack, to allow to cool but they are best eaten warm.






Love Heart Biscuits

baking

You'll need...

For the Biscuits...

200g Light Brown Soft Sugar
200g Unsalted Butter
1tsp Vanilla extract
1 Egg, beaten
400g Plain white flour
Circular cookie cutter
Baking paper

For the Icing...

Food colouring, 3 colours
Writing icing
300g Royal icing sugar
Piping bags x3 and 3 small nozzles

To make...
Weight out the sugar and chop the butter into cubes, mix together until creamy with a spoon.
Add the Vanilla Extract and beaten egg, Mix well, then add the flour, stir until it forms a smooth dough.
Wrap the dough in cling-film and chill for 30 mins.
Roll out the Dough to around 5mm thick, Chill again for 15 mins
Preheat the oven to 180oC
Take a baking tray and cut out some baking paper to cover the bottom of the tray
Cut out the dough using a circular cookie cutter into approx. 36 biscuits
Place the biscuits onto the paper, with a 2cm gap around them and bake for 10mins until just turning golden at the edges.
Transfer to a wire rack to cool completely.
NB. You may need to bake them in a couple of batches depending on how big your baking tray is.


Make your icing, weight out 100g of icing sugar, add to a small bowl and add 2-3 tablespoons of water. Add your food colouring. (Repeat this for all 3 colours)
Take a piping bag and cut to fit the nozzle. (about ¾ of the way down)
Insert your nozzle inside and push into the hole to fit snuggly.
Holding onto the end of the nozzle, turn the bag inside out and spoon in your icing.
Shake the icing to the bottom of the bag and twist the end.
Squeeze the bag to decorate your biscuits, draw a circle outline to start with and fill with zigzags back and forward until flooded. Shake each biscuit to flatten out the icing and leave to set. Repeat with the other colours.

Chill in the fridge for an hour. Then take the writing icing, draw a heart outline on top of the iced biscuit and add a sweet saying such I've used some of these... True Love, Be mine, How sweet, Yum