Cute Vanilla Cupcakes

Vanilla cupcakes are nice and easy to make and the kids can easily get involved too (licking the bowl as well of course!!). We decided to make our simple cupcake recipe and then decorate with red/pink coloured sugary treats. You can decorate them however you would like, the brighter the better!!

Cupcakes:
120g butter
120g sugar
2 eggs
120g flour
tsp baking powder
drop vanilla essence

Icing:
250g icing sugar
80g butter, softened
20ml milk

Heart cupcakes

1) Preheat the over to 180 degrees and put 12 cupcake cases into a cupcake tray (we used red spotty cases from Tesco)
2) For the cake beat together the butter and sugar in a free standing mixer, beat until the mixture is fluffy.
3)Crack in the eggs, sift in the flour and add the baking powder and vanilla essence. Beat until the mixture is combined but do not over mix.
4) Spoon the mixture into the cases and then cook in the oven for 12 minutes. A skwewer should come out clean and they should look golden. Leave to cool
5) For the icing put all the ingredients in a bowl and whisk together until fluffy. The longer you mix the fluffier and nicer the icing will be.
6) Pipe the icing onto the cupcakes when they are cool and have fun with your decorating!

 

Mocha Protein Pancakes

If you follow our Instagram you will see how much we love coffee, so it seemed the perfect idea to experiment and make mocha protein pancakes. Pancakes are so easy to make and once you have the base recipe you can just add flavour to them. We also made ‘nicecream’ for the first time, and it turned out really well. You basically blend frozen bananas and we decided to add a shot of espresso.

We hope you enjoy these as much as us, let us know if you decide to recreate these delcicious pancakes and also share a photo with us on twitter or instagram as we love to see!

mocha-pancakes

Makes 8 Pancakes
Note- that you have to prepare the nicecream the night before you make the pancakes. 

Ingredients
100g Oats Blended or oat flour or oatmeal flour
1 Scoop Unflavoured Protein
3 egg whites
1.5tsp Bicarbonate of soda
1.5tsp Baking Powder
2tbsp raw cacao
1tbsp coconut sugar
1 espresso
50ml Milk of your choice we used oat milk  (add a bit at a time as you may need more or less)

Toppings
1 bar melted dark chocolate
2tbsp maple syrup

Nicecream
2 bananas frozen
1 espresso shot

Method
1.roughly chop the banana and place in an air tight container before putting them in the freezer for at least 5 hours (we did it the night before)
2. Take the bananas out of the freezer and blend them until they form an ice cream like consistency (it will be quite runny). Add the shot of espresso to the mixture and pour into a container.
3. Place the banana mix back into the freezer for a couple of hours until solid.
4.Place the dry ingredient in a bowl
5. Add the egg whites and mix. Add the espresso and  then slowly add the milk until a batter forms.
6. Heat your pan (medium/high heat) and melt some coconut oil.
7. Add a table spoon of mixture to your pan and flip once bubbles appear on the surface.
8. Melt the chocolate in a bowl over simmering water and then add the maple syrup
9. Stack the pancakes, place a scoop of espresso nicecream ontop and drizzle with the chocolate sauce

Raspberry Pop Tarts

Who doesn’t LOVE pop tarts – they may be American but we love them even if they are super naughty! We decided to try and make our own pop tarts and didn’t realise how easy they are to make – think we will be making them again for sure!

We cannot wait to experiment with lots of different fillings both sweet and savory. We made these one Friday evening when we wanted to bake but didn’t have much time. These would be the perfect snack for a girlie movie night we will definitely be making them for our friends soon.

Poptarts

Ingredients
Pastry:
175g plain flour
100g cold butter
1 tbsp icing sugar
1 egg yolk

Filling:
Jar good quality raspberry jam

Icing:
icing sugar
sprinkles

1) Pre-heat the oven to 180 degree and butter and line with grease proof paper a baking tray
2) Put all the ingredients for the pastry in a food processor and pulse until the ingredients come together (you make need to finish with your hands)
3) Pour onto a flour surface and roll out the dough until 1mm thick.
4) Cut our rectangular shapes and place on a a greased baking tray. Spoon a generous amount of jam on top of the pastry.
5)Put another rectangle of pastry on top of the jam and then press down with a fork all around the edge
6) Cook for 15-20 minutes until golden brown, do not worry if the jam leaks out slightly and then leave to cool
7) Make up some icing as instructed on the box and ice the top of the tarts and then cover with the sprinkles
8) ENJOY!

Of course you could experiment with other fillings we are certainly going to do, so make sure you check back here for more recipes soon!

Brunch Review 3 : Jackson and Rye

ifesWe had a day out in London so we had to try out a new spot for brunch and had been recommended to go to Jackson and Rye who serve brunch until 4.30 at weekends.

There are 6 Jackson and Rye’s and most of them are in London; Soho, City, Chiswick, Richmond, Kingston and then Guildford. We visited the one in Soho which was on Wardour Street, very close to China Town and an excellent location for all the London theatres.

According to their website their brunch is ‘legendary’ and to be fair we were really spoilt for choice and it took a long look at the menu to decide what to have. However true to form, we both went for the same thing AGAIN! This might start to become a problem, because then we don’t get to give you guys reviews of 2 dishes, however we can’t help that we have similar tastes buds and love pancakes!

Therefore we both went for the caramelised banana pancakes and were very intrigued by the maple cream. The pancakes arrived super super quick and looked very fluffy. We were given 3 pancakes each and half a caramelised banana and a pot of maple syrup creak, there was also extra syrup on the table.

The pancakes looked fluffy and tasted fluffy too and the banana complimented the pancakes perfectly as did the cream. We thoroughly enjoyed our pancakes however wish we had more banana, maybe a whole banana as it tasted so good!

The place was very dark and at first we didn’t like it but then it grew on us and we liked the dark atmosphere and the relaxing music. The menu was large with lots of choice and this place would cater for all needs.

We would definitely recommend this place at weekends for brunch and think it is great that you can enjoy brunch all the way until 4.30, who said you have to eat brunch at 11.30!!

Where shall we visit next? Please send us your recommendations!

Sticky toffee apple baked porridge

We have been experimenting a lot recently with our baked porridge so we opted for a sticky toffee apple baked porridge this time around. Sticking toffee pudding is a traditional pudding in the UK which we often reach for when choosing a pudding so we thought why not create our own healthy version that is suitable for breakfast.

Let us know if you decide to make it we love it when you recreate our recipes! Make sure you tag us in your photos on Twitter and Instagram!

sticky toffee pudding.png

Ingredients for the porridge
50g porridge oats
1 small braeburn apple
1tsp cinnamon
1tsp Groung ginger
2 dates chopped
2tsp ground almonds
1tsp baking powder
50ml Almond milk

Ingredients for the topping
4 dates
20ml Almond milk
Left over apple cut into chunks
1tsp Cinnamon

Method
Pre heat the oven to 180oc
Finely grate the apple into a small mixing bowl but leave a small amount behind as you will need this for the topping
Add all the dry ingredints into the mixing bowl and stir until combined
Add the almond milk and stir
Place in the oven for 30 minutes until the oats are cooked
Whilst the oats are cooking place the chunks of apple and cinnamon into a sauncepan
Cook the apples on a low heat until soft
Place the dates and almond milk into a blender and blend until combine
Remove the oats from the oven and top with the apple chunks
Drizzle the toffee sauce on top

Creme Egg Cupcakes

These cupcakes are a crowd pleaser and also very tasty too! We just love crème eggs so had to make crème egg cupcakes, these ones are inspired by crème eggs. You can hide a mini crème egg inside the cupcake if you want to as well! We did half with a crème egg in the middle and half without! We are also lucky enough to have duo icing bags (from Lakeland) so were able to do duo icing of white and orange. If you don’t have a piping bag then you could just swirl the orange food colouring into the buttercream.
Have fun making these and enjoy surprising your guests with the hidden middle!

Cakes:
120g sugar
120g butter
100g self raising flour
20g cocoa powder
2 large eggs
1 tsp baking powder

Icing:
250g icing sugar
80g butter
25ml whole milk
Orange food colouring

½ bar dark chocolate
Bag of mini crème eggs

Method:
1) Preheat the oven to 180 degrees and put cupcake cases in a tray
2) In a free standing mixer beat together the butter and sugar until soft and fluffy looking
3) Sift in the flour and cocoa powder and add the eggs and baking powder, mix until combined but do not over mix
4) Spoon the mixture into the cases, do not be tempted to over fill, ans cook for 15-20 minutes
5) To make the icing beat all the ingredients together with a free hand mixer or in your free standing mixer. The longer you beat the fluffier the icing.
6) Put half of the icing in one side of the piping bag
7) Add orange food colouring to the rest of the icing and mix well. Then put the icing in the other side of the bag
8) Pipe the icing generously onto the cupcakes
9) Melt the dark chocolate and then drizzle over the top of the cupcakes

Happy Easter!

Blender recipes series 2: Green juices

Green juices may not be everyone’s cup of tea, but we LOVE them. Green juices are particularly refreshing and it is so fun experimenting with different flavours.We have decided to share a number of different green juices with you as the fun thing about juicing is that you can mix and match the recipes to suit your taste buds or dietary needs.

Pineapple, cucumber and kale juice
1 small can of pineapple in juice
4 slices of cucumber (1cm thick)
handful of kale

Pineapple, cucumber and spinach juice
1 small can of pineapple in juice
4 slices of cucumber (1cm thick)
handful of spinach

Peach, cucumber and spinach juice
1 small tin of peaches in juice
5 slices of cucumber (1cm thick)
handful of spinach

Apple, kiwi, pear, avocado & mint
1 apple
1 kiwi
1 pear
1 avocado
handful mint leaves

Pineapple, celery, spinach
1 small tin of pineapple in juice
1 celery stick
handful of spinach