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Raspberry Ripple Cake
Fancy a slice of Raspberry Ripple Cake filled with raspberry ripple cheesecake filling?
Baking with Flora Buttery
Lets talk margarine and spreads – are you in the butter camp or do you swear by a spread or margarine?
Vanilla Giant Cupcake Recipe
Vanilla Giant Cupcake Recipe!
Ingredients:
375g butter, softened
375g caster sugar
6 eggs, large
2 tsp vanilla extract
375g self-raising flour
3 tbsps milk
Prep your tin – a really good grease in all the folds and shapes and a circle of baking paper in the bottom of the base section.
Biscuits for Decorating – Non Spreading, No Chilling Required!
This is a great biscuit recipe, one that doesn’t need chilling and barely spreads.
Perfect to make biscuits for decorating!
Ingredients:
220g butter, softened
200g caster sugar
1 tsp vanilla bean paste
1 egg, large
425g plain flour
Makes approx 30 biscuits.
Valentines Parfait
You know what everyone loves? Parfait! Seeing as hidden hearts are all over the place at the moment I thought I’d hide them in this lovely dessert too.
(And yes, I know its not baking but it is larking around in the kitchen so that’s good enough for me!)
Homemade Granola
If you think of Granola do you think dry crunchy boring stuff? How wrong you’d be – I’m eating this stuff by the handful and really have to stop myself for going back for more . Try making your own, you won’t be disappointed!
Arctic Roll
Remember these? Memories of childhood tea times, if Arctic Roll was served up in our house it was a great day – I was obviously easily pleased! A chance twitter conversation with Jenni Baden Howard from nonstopmama.com set me off thinking about making my own.
Blueberry & Vanilla Battenberg
A Battenberg with a subtle nod to the Jubilee – Battenberg goes red, white and blue!
Ingredients:
200g butter, softened
200g caster sugar
4 eggs
200g self-raising flour
90g blueberries
1 tsp vanilla bean paste or the seeds scraped from one vanilla bean pod.
Chocolate Chip Cookies
Another of our family favourites to share with you – the recipe that is, unfortunately there’s only crumbs left in the tin here!
These chocolate chip cookies are chewy, oaty and soft in the middle. I can promise you one is never enough.
Toffee Apple Tart
So to kick off The Pink Whisk October Challenge here’s my apple recipe for Toffee Apple Tart.
Ingredients:
Pastry
150g plain flour
65g butter, cold
25g caster sugar
1 tsp vanilla bean paste
enough water to combine (2 -3 tablespoons)
Filling
70g fresh breadcrumbs (about 2 slices of fresh bread, blitzed)
1/2 tsp cinnamon
2-3 large apples
(unpeeled my apples weigh about 550g, you will need enough apple that when peeled, cored and diced will cover the top of your tart case.
