Gingerbread Cupcakes Recipe🧁

ingredients

  • 115g self raising flour
  • 115g Stork Tub
  • 115g caster sugar
  • 2 medium eggs
  • 1 teaspoon mixed spice
  • 50g gingernut biscuits, crumbled
  • 125g icing sugar
  • 40g Stork tub
  • 50g gingernut biscuits
  • A 12-cup muffin tray lined with a paper cases

method

  • Preheat the oven to 180°C, 160 °C fan  oven, Gas mark 4.
  • Place all cake ingredients except ginger biscuits into a mixing bowl and mix for 3-4 minutes with a wooden spoon or mixer until smooth.
  • Stir in gingernuts.
  • Divide the batter (2 tablespoons) evenly between the cupcake cases in the tin. Bake the cupcakes in the preheated oven for 20-25 minutes until golden brown. Allow to cool.
  • The topping: Beat the icing sugar with the Stork  using a mixer or wooden spoon until smooth
  • Crumble 25g gingernuts and fold into the mixture.Top each cupcake with a spoonful of icing and decorate  with more crumbled biscuit or your chosen decoration.

Fam feedback:

Rating: 5 out of 5.

jo

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https://www.bakewithstork.com/recipe/gingerbread-cupcakes-192609

Colin the Caterpillar Fridge Cake🐛

Colin the Caterpillar is an all-time birthday classic. This M&S recipe for a Colin fridge cake is super-simple to make. It is topped with sprinkles and cute mini Colin choc faces.

ingredients

  • 125g iced party rings
  • 400g milk chocolate, broken into small pieces
  • 75g butter
  • ½ tub M&S chocolate brownie mini bites, each cut into quarters
  • 100g white chocolate chunks
  • Sprinkles
  • Mini Colin faces

method

  • Put the iced party rings in a freezer bag and bash with a rolling pin until you have 5-pence-sized pieces.
  • In a large saucepan over a low heat, melt the milk chocolate and butter, stirring frequently to avoid burning. Melt until no lumps remain. Allow to cool for 5-10 mins.
  • Stir the crushed party rings, brownie pieces and white chocolate chunks into the chocolate-butter mix until everything is fully coated.
  • Press the mix into the lined baking tin, smoothing until even.
  • Sprinkle with sprinkles and top with mini Colin faces, spaced apart so that later you can cut the fridge cake into pieces that each have a face.
  • Put in the fridge and chill for a minimum of 4 hours before cutting into pieces.


Jo

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Chocolate Chip Cake Bars Recipe🍪

This recipe is by McVitie’s and serves 6.

ingredients

  • 18 McVitie’s Digestive Biscuits
  • 1/2 cup plain flour
  • 1 tsp baking powder
  • 6 tbsp butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/3 chocolate chips (60g)

method

  • Preheat the oven to 180ºC/350ºF. Grease a 20cm square cake tin and dust with flour.
  • Put the McVitie’s Digestives in a plastic bag and crush with a rolling pin. Combine the McVitie’s Digestives, flour and baking powder in a mixing bowl.
  • In a separate bowl, cream the butter and sugar, ideally using an electric mixer, until fluffy and light.Add the egg, egg yolk and vanilla to the butter and sugar with the mixer on low.
  • Beat until combined, then add a third of the flour mixture along with half of the milk. Beat until combined again, then add another third of the flour and the remaining milk. Beat again. Add the rest of the flour and the chocolate chips. Stir in thoroughly.
  • Spoon the batter into the cake tin and spread out evenly. Bake for 35 minutes or until a skewer comes out clean.
  • Remove from the oven and allow to cool in the tin for 10 minutes.
  • Allow to cool completely and cut into bars before serving.


jo

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https://mcvitiescanada.com/en/recipe/chocolate-chip-cake-bars

https://mcvitiescanada.com/en/recipe/chocolate-chip-cake-bars

Baileys Irish Cheesecake Recipe🥨🍿

My granny turns 89 this week so I decided to make a Baileys Cheesecake, as Baileys is her favourite drink (I don’t blame her). This cheesecake should be stored in the fridge💚

ingredients

  • 300g Digestive Biscuits
  • 150g Butter or Margarine (melted)
  • 75ml Baileys Original Irish Cream
  • 500g Mascarpone
  • 340g Philadelphia Cream Cheese
  • 60g Caster sugar
  • 175ml Double Cream
  • Popcorn,Salted Pretzels and Caramel (or Butterscotch) sauce

method

  • Line a 20cm loose-bottomed tin with greaseproof paper.
  • Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
  • Transfer the crumbs to a bowl, then pour over the melted butter.
  • Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
  • Beat the mascarpone cream cheese, sugar and Baileys with an electric whisk or balloon whisk until smooth.
  • Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon.
  • Whip the cream, dollop on top of the cake and spread it around.
  • Decorate with popcorn and pretzels and drizzle over the caramel (or butterscotch) sauce

Fam feedback

Rating: 5 out of 5.


Jo

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Tiramisu Recipe☕

Happy World Chocolate Day 🍫 My friend Niamh sent me this recipe by recipetineats and serves 6-8. There are lots of Tiramisu recipe variations online. This recipe does not use whipping cream and uses raw eggs. ‘There’s layers to this s***player, Tiramisu, Tiramisu’-Macklemore.

ingredients

  • 3 eggs (yolks and whites separated)
  • 110g caster sugar
  • 1/2 tsp vanilla extract
  • 250g mascarpone
  • 1 1/4 cups black coffee (hot and strong)
  • 2 tbsp (or more!) liquor (I used Baileys)
  • 24-30 lady fingers,pavesini or savoiardi biscuits
  • Cocoa for dusting

METHOD

  • Beat yolks and sugar using an electric whisk on speed 6 to 7 for 10 minutes or until it changes from yellow to pale yellow (almost white) and is thick.
  • Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to a bowl, set aside.
  • Clean bowl and whisk. Add egg whites and beat until its stiff (should be all white foam)
  • Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined- don’t bash out all the air in the egg whites!
  • Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a dish (20cm square dish or bowl).
  • Spread over half the cream, then top with another layer of coffee dipped biscuits.
  • Spread with remaining cream.
  • Cover with cling film and refrigerate for at least 4-5 hours, preferably overnight.
  • Dust with cocoa powder just before serving.

Fam feedback

Rating: 4 out of 5.

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https://www.recipetineats.com/easy-tiramisu/

Strawberry and Lemon Cheesecake Recipe🍓🍋

This recipe is by Irish blogger Niamh O’Sullivan.

  • 250g Digestive biscuits
  • 100g Butter (melted)
  • 600g Full fat soft cheese
  • 100g Icing sugar
  • Juice of 1 lemon
  • 250ml Double cream
  • Strawberries and lemon zest for decoration

Method

  • To make the base, butter or line a 23/24cm loose-bottomed tin with greaseproof paper.
  • Put the digestive biscuits in a plastic food bag and crush them all to crumbs using a rolling pin.
  • Transfer the crumbs to a bowl, then pour over the melted butter.
  • Mix the melted butter and crumbs thoroughly until crumbs are completely coated. Tip them into a prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
  • Place the cream cheese and icing sugar in a bowl, then beat with the electric mixer until smooth. Tip in the lemon juice and double cream and continue beating until the mixture is completely combined.
  • Spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure there are no air bubbles. Smooth the top of the Cheesecake down with the back of a dessert spoon or spatula and leave to set in the fridge overnight.
  • Bring the Cheesecake to room temperature about 30 minutes before serving. Remove it from the tin and slip the cake onto a serving plate.
The Next Day

Fam feedback:

Rating: 5 out of 5.

Jo

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May, 2020

Colourful Cookies Recipe🍪

This is an Odlums recipe. These cookies are fun and easy to make✨The recipe suggests using smarties. If I were to make these again, I would use smarties rather than the sweets I did use (marshmellows+heat=🥴)

ingredients

  • 50g Odlums Cream Plain Flour
  • 175g Odlums Porridge Oats
  • 50g Shamrock Light Muscavado Sugar
  • 50g Butter (room temperature)
  • 1 Egg
  • A few drops Goodall’s Vanilla Essence
  • Pinch of Bread Soda
  • Pinch of Salt
  • Colourful Sweeties

method

  • Preheat oven to 190°C/375°F/Gas mark 5. Lightly grease a large flat baking tray.
  • Put the sugar, butter, egg and vanilla essence into a mixing bowl and beat until smooth and creamy.
  • Gently stir in the flour, oats, bread soda and salt and mix well.
  • Finally, stir in the colourful sweeties.
  • Drop heaped teaspoons of dough onto the prepared tin, leaving about 2 inches space to allow for spacing.
  • Bake for 9-11 minutes until edges are lightly browned. Allow to stand for one minute, then transfer to wire tray to cool. When cold store in an airtight container.

Fam feedback:

Rating: 4 out of 5.


Jo

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https://www.odlums.ie/recipes/oatmeal-lunch-box-cookies/

June, 2020

Favourite Irish food brands☘️🛒

Whether you are planning a trip to Ireland or are a foodie like me, be sure to try out these iconic Irish food brands that you are sure to love.

🥣

Flahavans

Weetabix

🍫🍓🧀🍿🍘🍪

Cadburys

Keelings Fruit- Love to Grow

Irish Farmhouse Cheese

Glenisk

Manhattan Popcorn

Tayto

Walkers

O’Donnells

Keogh’s

Kelkin

Jacobs

McVitie’s

🍵🍞🥔

Cully&Sully

Brennan’s Bread

Irish Pride

Strong Roots

🍯🧈

Ballymaloe

Kerrygold

🍦

HB Ice cream

Barry’s Tea

Lyons Tea

🥛🧃🥤

Avonmore

MiWadi

Kia Ora

Club Orange

Fruice

☘️☘️☘️☘️☘️☘️☘️

Every year, my friend Alanna and I attend Bloom-Ireland’s Largest Gardening Festival. This summer, Bloom is not going ahead as usual in Phoenix Park, however Bord Bia suggests attending Bloom At Home on Sunday, May 31st. Check out more bordbiabloom.com

Comment below if you have any other suggestions or if you have tried any of these💭


Jo

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