Do it at Home Doughnuts

For months i have been wanting to make some doughnuts, and everyone always said i couldn't without a fryer. But a purchase at the weekend finally gave me an at home doughnut recipe. Its very much a case of trial and error when it comes to the frying. But once you get it the final product is delicious.

Ingredients for the Doughnuts

1 tbsp Dried active yeast

60ml Lukewarm water

2 tbsp Caster sugar

190ml Warm milk

1 Large egg

30g Unsalted butter, melted

340g Strong white bread flour

700ml Sunflower oil for fryng

Ingredients for coating

100g Caster sugar

2 tsp Ground cinnamon

Method
1. In a large jug, dissolve the yeast in the lukewarm water with 1 tbsp of sugar. Stir together to help dissolve then leave the mixture to sit for around 20 mins or until there is a light foam on the surface.
2. Add the milk, egg and butter and remaining sugar to the yeast mixture.
3. In a seperate bowl, place the flour and make a well in the middle and then pour in the liquids into the well and mix together using your hands to form a dough. Once the mixture has come together into a dough, turn t out onto a lightly floured surface and knead well. This may take around 15 mins till you have a smooth and even dough.
4. Place the dough into a large mixing bowl and cover with cling film. Put the bowl somewhere warm and leave the dough to prove for about 40 mins or until it has doubled in size.
5. Once the dough has risen knock it back down and roll it out onto a lightly floured surface to about 2.5cm thick. Using two round cutters, one larger then the other, cut out the doughnut shapes.
6. In a large pan heat up the sunflower oil to about 170 degrees. Either test this by using a thermometer or try a test cube of any left over dough.
7. When the oil is ready, carefully lower the doughnuts into the oil using a slotted spoon. Fry the dounhnuts for around 2 mins on each side or until golden brown, once cooked on one side gently flip it over and do the same on the other side. With the first one take it out and cut open to see if cooked through inside. This is where a case of trial and error is likely to take place.
8. When removed out of the oil place onto a sheet of kitchen paper to allow the oil to drain of slightly. While this is happening make the coating but putting the sugar and cinnamon into a bowl and mixing so the cinnamon is evenly spread.
9. Finally toss the doughnuts in the sugar mixture till evenly covered.
10. Enjoy while warm.

Carrot Cake

So the classics are nearly always the best and we had a hankering for a slice of carrot cake and what a treat it was. We doubled up our cake as one layer just wasn't good enough.

Ingredients for the cake

175g Plain white flour

1 tbsp Baking powder

1 tsp Ground cinnamon

1 tsp Ground ginger

175g butter, softened

175g Light muscovado sugar

3 Eggs, beaten

2 tbsp Orange juice

200g Carrots, coarsely grated

Ingredients of frosting

55g full fat soft cheese

250g icing sugar

Method

1 Preheat oven to 160 degrees and grease a loose bottom round cake tin.
2. Sift flour, baking powder, cinnamon and ginger into a bowl and add the butter, muscovado sugar and eggs. Beat well until smooth and then stir in the orange juice and the grated carrots.
3. Spoon mixture into the prepared tin and bake the cake for 1-1 1/2 hours or until it is risen, firm and golden brown.
4. Leave to cool in tin for 10mins, then turnout and leave to finish cooling.
5. For the frosting place all ingredients into a owl and combined until smooth and thick, adding more icing sugar if to runny. Then spread over cooled cake and decorate as desired.

And as I said we actually made two layers so we made the recipe twice but had enough frosting to put some in the middle to put the two layers together and one top without making more then the recipe says.

Such a delicious cake which gives the illusion of healthiness because of the vegetable in its name but healthy or not such a yummy cake and perfect for a picnic treat in the hopefully coming summer.

Red Velvet Beauties

Red velvet is most glorious cupcake around, and the hummingbird make the best so we used their recipe book creat ours. The taste of the cake with the smooth cream cheese icing make these cake completely mouthwatering.

Ingredients for the cake

60g Unsalted butter at room temperature

150g Caster sugar

1 tbsp Cocoa powder

2 tbsp Red food colouring

1/2 tsp Vanilla extract

120g Buttermilk

150g Plain flour

1/2 Bicarbonate of soda

Ingredients for Icing

300g Icing sugar

50g Butter at room temperature

125g Cream cheese

Methods
1. Preheat the oven to 170 degrees
2. Mix the butter and sugar together until light and fluffy then add the egg and beat until all well combined.
3. In another bowl, mix the cocoa, red food colouring and vanilla extract to make a thick dark Paste.
4. Add this to the butter mixture and stir till all colour is dispersed and evenly spread.
5. Pour in half the butter milk, half flour and beat till well combined then repeat with the rest of both ingredients. Beat until you get a smooth even mixture. Then finally add the bicarbonate and mix.
6. Spoon mixture two thirds full into paper cases, then put in the oven to cook for 20 to 25 mins or until the cake bounces back when touched.
7. Once cooked remove from oven and leave to cool.
8. While cooling make the icing by beating the icing sugar and butter in a bowl until the mixture comes together, then add the cream cheese in one go and completely incorporate.
9. Beat all together until the frosting is light and fluffy which should take around 5 mins.
10. When cake are cool pipe the icing on the top of each cake then enjoy these delicious beauties.

These elegant but simple treats can make for perfect occasion cakes and a great treat for especially valentines day.

Tip Top Tiffin's

 If I was to go to a café and get a cake with my coffee itwas and always will be a nice slice of chocolate tiffin. The café ones and niceand nutty with lots of cherries. But for me the best bit is chocolaty biscuittexture. So I decided to make a more child friendly version with my favouritechocolate treat. The trusty malteser.

Ingredients for the base

200g Milk chocolate

100g Unsalted butter

2tbsp Golden syrup

125g Digestive biscuits

 (although rounded upto the an actual biscuit number is fine)

135g Maltesers

Ingredients for the topping

200g Milk chocolate

25g Unsalted butter

1tbsp Golden syrup

Method

1.  Line a square baking tin with baking paper,

2.  Place the butter, chocolate for the base andgolden syrup into a heat proof bowl and melt in microwave or over a pan ofboiling water. Make sure not the over heat as will burn. To prevent this onlymelt till there are a few remaining chunks of chocolate and then gently stirthese in and they will gradually melt.

3.  Place the biscuits and 35g of maltesers into asandwich bag and bash into pieces (I love this bit as it’s a great way to let outsome anger, well until the bad splits then it’s a disaster) lumps do not matterbut the finer the better. Once crushed mix them into you chocolate mixture.

4.  Combined together then add the remaining wholemaltesers. Once al is coated then add into your prepared tin and press down.

5.   For the topping melt the chocolate, butter andsyrup and then pour over the base. Then cover with cling film or foil andrefrigerate for 1-2 hours before cutting into squares.

Tip:

·        I put it into the freezer to help it set better.

·        Once cut into squares try not to leave out fortoo long as does start to melt and become quit sticky.

·        Cut into bite size squares as quit rich due toall the chocolate

These are great little treats to keep in the freezer in case of any unexpected visitors you may want something to go with a cuppa. Or would be brilliant rewards for kids on a Friday after a hard week of school.

Shortbread Worthy of a Millionaire

The best thing about millionaire shortbread is the variety of textures. You get the crumbly base, the gooey caramel and the melt in your mouth chocolate which all come together to creat a lovely, but pretty sinful, treat,

Ingredients for the shortbread

250g Plain Flour

75g Caster sugar

175g Butter

Ingredients for the caramel

100g Butter or Margarine

100g Light muscovado sugar

2 397g tins Condensed milk

Ingredients for the topping

200g plain or milk chocolate broken into pieces

Method
1. Preheat the oven to 180 degrees. Lightly grease a rectangle tin
2. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Squeeze the bread crumbs into a ball and place in the baking tray. Then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the Pre heated oven for about 20 mins or until firm to the touch and very lightly browned.
3. Leave to cool in the tin.
4. To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved.
5. Bring to boil, stirring all the time, then reduce the heat a gently simmer stirring all the time for approximately 5 mins when you will be able to feel that the mixture has thickened. Once done pour over the shortbread and Leave to cool.
6. For topping, melt the chocolate slowly. And pour over the cold caramel and leave to set.
7. Once set, cut into squares carefully. And then help yourself.

Raspberry and white Chocolate wonders

We had a mother daughter bring your own cake afternoon, And my chosen treat to bring was the luxurious white chocolate and raspberry muffins and they were made in minutes and tasted great.

Ingredients

300g Plain flour

1tbsp Baking powder

100g Caster sugar

100g Unsalted butter

2 Large eggs

200ml semi-skimmed milk

150g Fresh Raspberries

100g White chocolate

1. Preheat the one to 200 degrees, line your muffin tins with 12 cases.
2. Mix together the flour, baking powder and sugar.
3. In a separate bowl melt the butter, the add the milk and eggs to it. Combined all well and then transfer the liquid into the dry ingredients.
4. Make sure you mix thoroughly so the baking powder is all combined.
5. Stir in the raspberries but leave 12 to put on top of the cupcakes, then add the chocolate and spread equally.
6. Spoon the mixture 3/4s full into the muffin cases and then top each with the saved raspberries.
7. Cook for 15 to 20mins or until golden on top.

These muffins contain such lovely ingredients that I don't think anything can top them if you want a quick and easy beautiful cakes.

Once it's Scone it's Gone

You can't beat an Beautiful Afternoon tea spread. And these scones make the perfect treat with a slight twist. Three ingredients is all it takes to make a luxurious scone.

Ingredients
325g Self-raising flour
170ml Lemonade
170ml

1. Preheat oven to 220 degrees, line a baking tray with grease proof paper and sprinkle over a little bit of flour.
2. In one bowl sift the flour, in a jug measure out the two liquids. Pour over the flour and fold in to form a wet dough. But make sure you don't over fold or the dough will become to tough.
3. Place dough onto a lightly floured surface and form into a ball. Then flatten out to approximately 2cm thick.
4. Using a cutter to make your scone shapes. And move onto the prepared tray. Once on brush over a small amount of eggs. Make sure not to put to much as it will give a strong taste to your scones.
5. Place into the oven for 15 mins, or until lightly golden on top and make a hollow noise when you tap the bottom.

For a perfect tea time scone make sure to fill with clotted cream and jam of your choosing (my favourite is strawberry). Tea with a cup of tea out of the pot and enjoy.