M&M Cookies August 2, 2014

So easy to make…..So easy to eat 🙂

 

Ingredients

 

150g butter (softened)

1 cup sugar

1 egg

few drops vanilla extract

2 1/2 cups self raising flour

M&M’s

 

Method

 

Preheat oven to 190c/gas 5.

Whisk together the butter and sugar.

Add the vanilla to the egg and beat a little.

Add the egg/vanilla and whisk for a further minute.

Add the flour and whisk until it all comes together.

Take small amounts of cookie dough, roll into a ball then flatten slightly, place on a baking sheet then gently add the M&M’s.

Makes about 20.

Bake for 10 minutes or add 5 minutes if you like them slightly browner.

Tip: If your really naughty this is pretty good:

Make yourself a sandwich by using chocolate spread, peanut butter and M&M Cookies 😉

 

Marble Cake March 16, 2013

 

 

Marble cakes are made with two different distinct colour and flavours to achieve a swirly marble like appearance. It can be a chocolate-vanilla, strawberry-chocolate, chocolate-mint…any combinations that you prefer.

 

Ingredients

1 1/2 cups plain flour

1 1/2 cups granulated sugar

3 Tbsp cocoa powder

1 tsp baking powder

1/4 tsp salt

1 stick/4oz butter

4 eggs

1/4 cup milk

1 tsp vanilla extract

 

Method

 

Pre heat oven to 190C/ gas 5.

Line either a 9” round or square tin or 2 1lb loaf tins.

Beat the butter and sugar until creamy.

Add eggs, one at a time, beating for a minute after each addition.

Add milk and mix again.

Add vanilla extract and mix well.

Sieve flour and baking powder together into the batter and fold in.

Once completely mixed, divide the batter into two different bowls.

Sieve the cocoa powder into one of the bowls and mix in well.

With a ladle take the chocolate batter and drop dollops of the batter into tin, with a little gap in between them. Next take vanilla batter and drop dollops over the chocolate one. Continue the process till you are finished with all the cake batter. Take a knife and make few ‘S’ shaped motion on the batter.

Bake for 30-40 min. Cool down on a wire rack.

Coconut Cupcakes with Pink Vanilla Buttercream August 19, 2012

If coconut is your thing, these are going to be your ideal cupcake. Filled with coconut, topped with a delicate pink icing..a sweet treat in cupcake form.

 

Ingredients

 

110g butter, at room temperature

180g caster sugar

2 large eggs, at room temperature

1/2 tsp vanilla extract

1/2 tsp almond extract (optional)

125g self raising flour, sifted

120g plain flour, sifted

125ml coconut milk

25g sweetened desiccated coconut

 

To decorate

 

1 batch of Vanilla Buttercream Icing, coloured pale pink

Tbsp desiccated coconut

 

Method

 

Preheat oven to 180C/gas mark 4 and line a 12 hole muffin tray with paper cupcases.

In a large bowl cream the butter and sugar until pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition and adding the vanilla and almond extract at the end.

Combine the two flours in a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the coconut milk and beat again. Repeat these steps until all the flour and milk have been added. Fold in the desiccated coconut with a metal spoon.

Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake for about 25 minutes until slightly raised and golden brown.

Remove from the oven and leave in the tins for about 10 minutes before transferring to a wire rack to cool completely.

Once they are completely cool, ice with the pink-tinted vanilla buttercream and sprinkle with desiccated coconut.