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

Lemon Cheesecake Recipe🍋

ingredients

  • 10g digestive biscuits
  • 50g butter
  • 25g light brown soft sugar
  • 350g mascarpone
  • 75g caster sugar
  • 1 lemon, zested
  • 2-3 lemons, juiced (about 90ml)

method

  • Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
  • Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
  • Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

fam feeedback:

Rating: 5 out of 5.

jo

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https://www.bbcgoodfood.com/recipes/lemon-cheesecake

Baked Vanilla Cheesecake Recipe🍰

This was my first time to ever make a baked cheesecake and my family were delighted when I served them this slice of heaven after dinner today.

ingredients

  • 150 g Caster Sugar
  • 3 large Eggs
  • 1 Lemon Zest
  • 300 ml SuperValu Sour Cream
  • 2 tsp Vanilla Extract
  • 150 g SuperValu Rich Tea Biscuits
  • 85g Butter
  • 280 g Cream Cheese X 3
  • 1 portion Raspberry Coulis
  • 1 portion Fresh Berries

method

  • Remove the cream cheese and sour cream from the fridge a couple of hours before you begin. Preheat the oven to 160°C/gas mark 3. Line the base of a 23cm spring-form tin with non-stick baking paper.
  • To make the base, blend the biscuits in a food processor or crush them finely in a ziplock bag with a rolling pin. Mix with the melted butter, then press firmly into the base of the lined tin and refrigerate for 10 minutes. 
  • Using an electric whisk, blend the cream cheese and caster sugar until smooth.
  • Add the eggs one at a time, mixing well each time, then the sour cream, finely grated lemon zest and vanilla until everything is just mixed, being careful not to overbeat.
  • Pour the mixture over the biscuit base, then place the tin on a baking tray and bake for 50 to 60 minutes. The filling should be set but with a little wobble in the centre. Turn the oven off and use a wooden spoon to keep the oven door ajar to allow the temperature to drop slowly. Leave the cake in the oven for several hours, until completely cold, to avoid cracks appearing on the surface. 
  • Run the blade of a knife around the edge of the tin to loosen the cheesecake before releasing the catch. This will also help avoid cracks. 
  • Refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up the texture. Serve with fresh berries and raspberry coulis. I also dusted the cheesecake with icing sugar.


Jo

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https://supervalu.ie/real-food/recipes/baked-vanilla-cheesecake?ref=meal_planner

Pancake Tuesday🥞

Shrove Tuesday, also known as Pancake Tuesday is the traditional feast day before the start of Lent on Ash Wednesday. Shrove Tuesday marks the beginning of Lent in the Catholic tradition. This year, Shrove Tuesday falls on February 16th. Shrove Tuesday is followed by Ash Wednesday, the beginning of Lent. Lent lasts for 40 days and Christians traditionally fast or give up certain foods. The forty days represent the time that Jesus spent fasting in the desert. Pancake Tuesday falls 47 days before Easter. The word shrove derives from the word shrive, meaning to present oneself for confession, penance and absolution.

Why do people eat Pancakes on this day?

In times gone by, people used to prepare for the fast by using up all of the ingredients they had in their kitchen (eggs, milk, flour,butter..!)

Pancake Topping ideas
  • Strawberries/Raspberries and cream
  • Strawberries/Raspberries and vanilla icecream
  • Nutella and banana
  • Bacon and maple syrup
  • Honey and lemon
  • Lemon and sugar

The picture above was taken in a lovely place called Java’s Creperie and Cafe Francais while in town with one of my besties Niamh not too long ago 🛍️🥞👧👧

Click here for Pancake Recipes I have made

Have a flippin’ great Pancake Day!🍳🥞


Jo

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Heart Shaped Red Velvet Cake Recipe💘

This heart shaped Red Velvet Cake is the perfect pudding to treat your loved ones this Valentines Day💗

ingredients

  • 180g block margarine-softened
  • 180g caster sugar
  • 150g Self Raising flour
  • 30g Cocoa powder
  • 3 x large eggs
  • ½ teaspoon Vanilla essence
  • 1 x 10g tube red food gel
  • 1 x heart shaped cake mould
White chocolate cream cheese frosting
  • 200g soft cheese
  • 125g unsalted butter – softened
  • 200g white chocolate

method

  • Preheat the oven to 180°C/350°F/Gas Mark 4
  • In a large bowl, cream the margarine with the caster sugar.
  • Add the eggs one at a time – beating well after each addition.
  • Stir in the food colouring and the vanilla essence.
  • Sift in the flour and cocoa powder, beat well.
  • Lightly grease the cake mould.
  • Add the cake mix and bake in the centre of the oven for 25 mins, till the cake is well risen and firm to the touch.
  • Allow to cool in the mould before turning out.
  • Meanwhile, for the frosting, melt the chocolate in an ovenproof bowl over a pan of boiling water – make sure the bottom of the dish doesn’t touch the water.
  • Cut the butter into small pieces.
  • Allow the chocolate to cool slightly then whisk in the soft cheese and the butter – beat well.
  • Cut the cake in half lengthways and spread some of the frosting onto the base cut side, put the top back and cover the cake with the rest of the frosting.
  • Decorate with sprinkles if desired.


Jo

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https://www.aldi.ie/heart-shaped-red-velvet-cake/p/000000059500100

American Style Pancakes Recipe🥞

With over two weeks to go until Pancake Tuesday (February 16th), I have decided to practice my pancake-making skills. I enjoyed these American Style pancakes for breakfast served with yoghurt and strawberries, however they can be served with whatever toppings you like. This is an easy recipe and it didn’t take long to make these yummy thick and fluffy pancakes.

You will need:
  • 125g/4oz Odlums Self Raising Flour
  • 1 tablespoon Shamrock Golden Caster Sugar (optional)
  • Pinch of Salt
  • 1 Egg
  • 150ml/¼ pint Milk
  • Oil for frying

Sieve flour and salt into a bowl, stir in the sugar (if using)

Add the egg and beat while adding the milk. Mix until mixture becomes smooth.

Heat a little oil on a pan and drop spoonfuls of batter onto pan. When mixture is puffed and bubbling on top, turn and cook on other side.

Serve warm with your favourite toppings and enjoy🍓

Jo

https://www.odlums.ie/recipes/american-style-pancakes/

Nutella Swirls Recipe🍫

This recipe is by Irish blogger Niamh O’Sullivan and turned out delicious. I enjoyed two Nutella Swirls each morning served with some natural yoghurt and granola. These Nutella Swirls are a great breakfast option if you’re feeling like something sweet, snack or dessert and I look forward to making them again.

1 sheet puff pastry

Two heaped dessert spoons of Nutella

1 beaten egg

Icing sugar to decorate

Preheat oven to 190C.Spread Nutella over pastry.

Roll-up pastry and cut into pieces.

Brush the egg mixture over the seal of the pastry and add a little on top of the pinwheels. Place on a parchment lined oven tray and bake for approximately 18-20 minutes, or until golden and puffed.

Remove from oven and allow to cool. Once cooled, sift icing sugar over the top of the swirls. Enjoy!


Jo

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https://niamh-osullivan.com/

Almond Bakewell Slices🌰

These Almond Bakewell slices are a lovely Afternoon Tea treat with a cup of tea.🧡

ingredients

Pastry
  • 175g/6oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 75g/3oz Butter or Margarine
  • Cold Water
Topping
  • 75g/3oz Odlums Strong or Cream Plain Flour
  • 125g/4oz Butter or Margarine
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g pack Shamrock Ground Almonds
  • 2 Eggs
  • 2 teaspoons Goodall’s Almond Extract/Essence
  • 2 tablespoons Fruitfield Raspberry Jam
  • Shamrock Flaked Almonds, to decorate

method

  • Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7″/ 28x 18cm Swiss Roll tin.
  • Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough.
  • Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
  • Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
  • Make the topping by melting the butter/margarine in a pan over a low heat.
  • Remove from the heat and add the sugar, ground almonds and flour.
  • Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  • Remove pastry from the fridge, spread the jam over the top of the pastry base.
  • Pour the topping over the jam.
  • Decorate with flaked almonds and bake for 35-40 mins until pale golden in colour.
  • When cool, cut into slices.


Jo

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https://www.odlums.ie/recipes/almond-bakewell-slices/

Orange Boo Smoothie Recipe🍊👻

The frozen banana is the genius part of this recipe. It adds a brilliant creamy texture to the smoothie without having an overpowering taste of banana. The combination of vanilla and orange is reminiscent of the iconic ice pop the ‘Super Split’. To really amp up the flavour the orange zest or orange blossom are great in this Halloween smoothie. The only thing you will need is some food colouring to really boost the flavour and have it looking that vibrant spooky orange colour. This smooth, creamy, orange smoothie is an unusual twist on a smoothie but one you are sure to love.

ingredients

  • 1 frozen banana
  • 250 mls orange juice
  • 250g pot of vanilla yogurt  / orange yogurt
  • 1 tsp orange blossom / zest half orange
  • 2 tsp vanilla
  • drop of yellow and orange food colouring
  • Optional: 1 orange peeled and chopped up

method

  • Freeze the banana for a few hours before you need it. Weigh out the ingredients and pop them in the blender. Blitz, pour and serve.

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https://www.rte.ie/lifestyle/recipes/2018/1024/1006338-orange-boo-smoothies/

Cupcakes for Zombies🧁🧠

This recipe was fun to make and I am now a self-proclaimed brain surgeon. 😷💉

ingredients

  • 140g butter, at room temperature
  • 140g caster sugar
  • 3 eggs
  • 170g self-raising flour
  • 1 tbsp milk

For the Zombie icing

  • 300g icing sugar
  • 150g unsalted butter
  • Red food colouring
  • 12 cupcakes
  • 4 tbsp golden syrup
  • 1 tsp cocoa powder

method

  • Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases.
  • In a large bowl, beat together the butter and the sugar. Add the eggs one at a time, beating well after each addition.
  • Fold in the flour and add the milk. Spoon into the cases and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
  • Allow to cool completely.
  • For the Zombie icing
  • In a bowl, beat together the icing sugar and butter until thoroughly combined.
  • Stir in enough food colouring to make it pink and mix vigorously until evenly combined.
  • Spread a smooth layer of pink icing over each cupcake in a domed shape.
  • With the tip of a knife, make a line down the centre of each cupcake. Pipe a winding pattern of icing on each side of the centre line to create the brain wrinkles. Place the iced cupcakes in the freezer until needed.
  • In a shallow bowl, stir together the golden syrup, cocoa powder and a few drops of red food colouring.
  • Remove the cupcakes from the freezer and drizzle the tops in the syrupy “blood,” allowing any excess to drip off


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jo

https://easyfood.ie/recipe/cupcakes-for-zombies/