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.
175g plain flour
100g cold butter
1 tbsp icing sugar
1 egg yolk
Jar good quality raspberry jam
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
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!
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!
100g self raising flour
20g cocoa powder
2 large eggs
1 tsp baking powder
250g icing sugar
25ml whole milk
Orange food colouring
½ bar dark chocolate
Bag of mini crème eggs
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
We love looking through foodie magazines, Delicious, Olive, BBC Good Food, Tesco, Waitrose; you name it we’ve got them all!
When we saw this recipe in the Tesco food magazine we had to make it, it looked delicious and the perfect cake for a rainy day. We adapted the recipe slightly as we didn’t have wholemeal flour so just replaced with plain instead, and sadly didn’t make our own marmalade; however Tesco Finest marmalade tasted fantastic!
200g unsalted butter
200g golden granulated sugar
100g wholemeal flour
100g plain flour
2 tsp baking powder
150g orange marmalade
3tbsp orange juice
oranges to decorate
1) Grease and line a 900g loaf tin and preheat the oven to 160c fan
2) Whisk the butter and sugar together until light and fluffy
3) Beat in the eggs one at a time until combined. Add a teaspoon of the flour if necessary to stop the mixture curdling
4) Fold in the flours, baking powder and 100g marmalade and the orange juice and then spoon into the tin
5) Bake for 50 minutes covering with foil for the last 15 minutes
6) Remove from the oven and leave to cool in the tin for 10 minutes, warm the marmalade in pan
7) Put on a wire rack and brush the cake with the marmalade and then decorate with orange slices and then brush more marmalade over the cake
We have just bought a Nutri Ninja are are loving it, so much so that we have decided to write a series of post with recipes to make in a blender. Blenders are great as you can make a variety of different things in them, from smoothies, juices, ice cream and sauces.
We decided to start with pesto as it is so quick and easy to make, its crazy most people will buy it in a jar from the shops.The trouble with shop bought is the added nasties they put into it, the large amount of salt and quite a lot have the addition of garlic, which is a no go for those on a low FODMAP diet.
There is not specific recipe that we followed we just chucked a handful of basil, kale, 1 tbsp pine nuts and 1 tbsp good quality olive oil into a blender and whizzed it up.
Pesto can also be made with the addition of spinach, or substituting the kale for spinach.
You can make a small batch or make a large amount and freeze it
Enjoy the pesto with pasta or we quick enjoy putting pesto on top of salmon.
If you haven’t guessed already we basically had a pancake party on the Saturday morning before Pancake Day, except we were the only ones attending the party. It was great for us as it meant we got to eat all the pancakes until we were completely pancaked out (if that is even possible).
These vanilla protein pancakes with Peanut butter and raspberry taste absolutely incredible! They are the perfect breakfast choice and we thoroughly enjoyed them post the 8 mile run we did on Saturday morning.
Our protein of choice was the Whey Ahead vanilla sachet but you could in fact use any of their flavours using the recipe below. They have so many flavours e.g. toffee, cookie dough, banana, strawberry, chocolate orange and that is just naming a few. We cannot wait to experiment and don’t worry they will be recipes to follow!
Makes 10 Pancakes
100g oat flour or oats blended
1.5tsp baking powder
1.5tsp bicarbonate of soda
2 tsp cinnamon
1 scoop/sachet or vanilla whey powder
3 egg whites
50ml Milk we used oat milk
Chia seed jam or any other kind of jam
Blend your oats until they form a flour
Add the rest of the dry ingredients and blend.
Add the rest of the ingredients and blend until it forms a batter.
Heat your pan (medium/high heat) and melt some coconut oil.
Add a table spoon of mixture to your pan and flip once bubbles appear on the surface.
Mix the greek yoghurt in a bowl with the raspberry jam
Sandwich the pancakes together alternating the fillings each time (one raspberry yoghurt and the other peanut butter)
sprinkle falkes almonds over the top
Red Nose Day is on Friday 24th March, which is a day where money is raised for Comic Relief by doing lots of fun things. Many celebrities get involved by doing fun activities to different challenges, you can buy Red Nose Day merchandise at TK Maxx and Sainsburys and of course the gang will be back on your TV on Friday night on BBC One at 7pm, we will be tuning in for sure and cannot wait to watch the Love Actually Comic Relief Special.
A great way to raise money is to bake goodies for charity, so we have come up with a fun things can bake with a Red Nose Day theme, you can also order a fundraising baking kit to help get you started here
bake a massive difference
Malteser are doing a campaign where they aim to raise £1 million for Comic Relief, and for every bake uploaded to social media with the hashtag #bakeamillion before 24th March they will donate £5 towards the £1 million. We decided to take part and bake our favourite naughty treat ever that uses maltesers. This will also be uploaded to social media with the hashtag #bakeamillion
There are lots of other recipe ideas for baking with Maltesers on the RND website
For our signature Malteser biscuits to make them extra special we added a red M&M to the centre of each slice to look like a red nose!
For the biscuits:
100g dark chocolate
200g milk chocolate
3 tbsp golden syrup
100g unsalted butter
200g digestive biscuits
For the topping:
100g milk chocolate
100g dark chocolate
1) For the biscuits melt the chocolate, butter and golden syrup in bowl over simmering water
2) Put the biscuits in a freezer and crush until you have crumbs, we also like a few larger chunks of biscuits too. Add the Maltesers and crush these slightly too, again we like to have a couple of whole Maltesers in the mixture too
3) Pour the biscuits and Maltesers into the melted chocolate mixture and stir
4) Press into a baking tray that has been greased with butter and lined with baking parchment
5) Melt the topping in the same bowl over simmering water and pour over the biscuits and leave to cool
We really wanted to bake some banana bread one Sunday afternoon when we were browsing the fruit and vegetable isles in the supermarket. Most supermarkets bag up banana that are about to go out of date and sell them for about 20p bargain!
Banana bread is great because you can eat it at any time of the day! Well you can with this banana bread because it is sugar free and still tastes so delicious! The bananas are sweet enough and become even sweeter once cooked so you wont even notice the lack of sugar.
3 ripe bananas
200G oat flour (we just blend oats that we already have in the cupboard)
30g chopped walnuts
1 tsp baking powder
1tsp bicarbonate of soda
100ml milk of your choice
1tbsp coconut sugar (optional)
Pre heat your oven to 180oc
Line your loaf tin and grease with some melted coconut oil
Blend the oats until they are fine and resemble flour
Mush 2 of the bananas in a mixing bowl
Slice the remaning banana
In a separate bowl mix your oat flour, baking powder, bicarbonate of soda and walnuts
Once combined add the mashed banana and half of the slices banana and stir
Pour in the milk and stir
Pour the mixture into the loaf tin
Place the remaining sliced on top of the mixutre
Sprinkle the handful (5g) oats and coconut sugar on top
Bake the banana loaf for 30 minutes until cooked throughout
When cooked let cool and enjoy