Crème brûlée

Crème brûlée is a very delicious dessert and we were inspired to make this recipe after our trip to Paris. We wanted to make crème brûlée but fancies making it with a twist so after some delving into Pinterest decided to make crème brûlée tarts.

The pastry is our classic pastry recipe that we swear by and the filling is a custard recipe. We then topped the tarts with sugar and used a blow torch to make the classic crème brûlée texture. These are great as you can make the pastry in advance and also make the custard in advance. If you are hosting a dinner party as these are ideal as all you need to do before serving is sprinkle on sugar and use the blow torch.

Enjoy!!

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

Filling:
300ml double cream
1 tsp vanilla essence
3 egg yolks
1 whole egg
2tbsp caster sugar

Granulated sugar

Method

1) Pre-heat the oven to 180 degree and butter and line with grease proof mini tart tins
2) Put all the ingredients for the pastry in a food processor and pulse until the ingredients come together (you may need to finish with your hands)
3) Pour onto a flour surface and roll out the dough until 1mm thick. Lay over the tart tins and press into the ridges, then leave the pastry hanging over the edge as pastry shrinks when cooked
4) Line with foil and pour in baking beans and blind bake the pastry for 15 minutes. Take our the beans and finish off the pastry for 5 minutes
5) Reduce the oven temperature to 130 degrees
6) To make the custard filling, put the cream in a large pan with the vanilla and heat until bubbles form around the edge. Let to cool for 5 minutes.
7) Mix the egg yolks, whole egg and sugar with a hand mixer then add the cream
8) Pour the custard mixture into the pastry and cook for 18-20 minutes until almost set. They will be a little wobbly
9) Leave to cool
10) Sprinkle with granulated sugar and use a blow torch to caramelise/cook the sugar

Raspberry and Lemon Muffins

These muffins are so delicious and they are gluten free, dairy free and refined sugar free too and you cannot even tell, who said following a low FODMAP diet had to be boring!
We made them with raspberry and lemons because raspberries are in season now, and raspberry and lemon are the perfect summer flavour but you could try with other ingredients instead.

Ingredients
4tbsp sunflower oil
1 egg
75ml almond milk
150g gluten free self raising flour
1tsp xanthan gum
100g coconut sugar
drop lemon extract
1tsp lemon juice
punnet of raspberries (around 150–175g)

Method:
1) Preheat the oven to 180 degrees and put muffin cases in a muffin tray
2) In a jug mix together the milk, egg and oil. Then add the lemon extract and juice
3) In a mixing bowl sieve in the flour then add the sugar
4) Add the wet ingredients to the dry ingredients with half of the raspberries and mix – do not over mix
5) Spoon the mixture into the cases and then top with the remaining raspberries
6) Cook in the oven for 25-30 minutes, until the skewer comes out clean
7) Best enjoyed warm!

Sweet Potato Brownies

Chocolate brownies are one of our go to bakes, we love them and so do our family and friends. We have created the most delicious chocolate brownie recipe but unfortunately like most indulgent treats they are incredibly unhealthy.
We wanted to create a recipe we could enjoy on the regular without getting a sugar carb hangover the next day. We did quite a bit of research on ingredients that would work best and eventually decided on sweet potato.
We got family members to try the baked goods to see if they could guess what they were made of and not one got it right. They were all shocked when we said it was sweet potato and you literally cannot taste it at all.
Sweet potato brownies.png
Makes 12 large brownies or more if you cute them smaller! 
Ingredients 
3 medium sweet potatoes (roughly 700g)
15 pitted dates
4 tbsp raw cacao
120g ground almonds (we just blended ours)
100g oat flour or you could use a flour of your choice
30ml milk of your choice we used oat milk
5 tbsp maple syrup
Method 
Preheat the oven to 180oc
Line a baking dish
Peal the sweet potato and cut them into chunks
Place sweet potato into a steamer and cook until they are soft this took about 15 minutes
Once the sweet potato is really soft add them to the food processed along with the dates and blend until combined
Combine the ground almonds, raw cacao and oat flour before adding the sweet potato mixture, maple syrup and milk
Place mixture into the lined baking dish and cook in the oven for 18-20 minutes
Remove from the oven and let the brownies cool before cutting them
Let us know if you have experimented with any other ingredients as we would love to know!

Banana & Peanut mini loafs

Banana bread and peanut butter are two of our favourite things in life (well peanut butter is one of Annie’s, Rachel cant stand it but she does love banana bread). We have already created a banana bread recipe which is so delicious and simple to make.

We recently received some ‘Peanut Hottie’ in the post and new straight away we had to create a recipe using the product. we love banana and peanut butter porridge so we thought it would be perfect to add the peanut hottie to our banana bread recipe and instead of making a big loaf we would make mini loafs!

You can purchase Peanut Hottie in all the leading supermarkets here in the UK including Waitrose, Tesco and Sainsburys. We cant wait to try the peanut hottie with chocolate drink as well!

peanut butter loads

Ingredients
3 ripe bananas
200G oat flour (we just blend oats that we already have in the cupboard)
1 tsp baking powder
1tsp bicarbonate of soda
3tbsp peanut hottie powder
100ml milk of your choice
Peanut butter to drizzle

Method
Pre heat your oven to 180oc
Grease the mini loaf tin with some melted coconut oil
Blend the oats until they are fine and resemble flour
Mush 3 of the bananas in a mixing bowl
In a separate bowl mix your oat flour, baking powder, bicarbonate of soda & Peanut hottie
Once combined add the mashed banana and stir
Pour in the milk and stir
Pour the mixture into the loaf tins
Bake the banana loaf for 15-20 minutes until cooked throughout
Once cooled drizzle the mini loafs with peanut butter we used pip and nut!

Enjoy and as always send us your creations you can find us on Instagram and Twitter!

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!

Heart cupcakes

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

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

Method 

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!

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!

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!