Wednesday, December 17, 2014

Mini Gingerbread Cupcakes - Recipe

For some unknown reason I've got a mountain of gold mini cupcake cases, this recipe uses 18 cases and I've still got a whole heap left. These cute sticky gingerbread mini bakes are easy to make and a favourite of ours.  They keep for a few days and get stickier by the day but I doubt they'll last that long.

4 tbsp apple and ginger juice (I used Cawston Press) or ginger ale
90g dark muscovado sugar
⅛ tsp bicarbonate of soda
70g self-raising flour
1 level tsp ground ginger
1 medium egg
3 tbsp vegetable oil
White icing to decorate

You will need: 18 mini muffin cases - two mini muffin cake tins

1. Preheat the oven to 160°C fan.
2. Place the apple and ginger juice and the muscovado sugar in a small saucepan and bring to the boil. Take a wooden spoon and break down any lumps of sugar. Remove the pan from the heat, stir in the bicarbonate of soda.
3. Sift the flour and ginger into a bowl. Whisk the egg and oil together in another bowl, then slowly add this to the flour, whilst stirring continuously. Add the apple and ginger juice or ginger ale to the mixture in two goes whilst gently mixing it in.
4. Three-quarters fill each muffin case and bake for about 15 minutes until risen and firm. Remove from the tins and leave to cool.
5. Decorate with white icing.

One year ago:
                          Individual Raspberry Trifles
                          Last Minute Christmas Puddings
                          Meringue Topped Mince Pies
                          Mini Stollen

Sunday, December 14, 2014

Baileys Chocolate Truffles - Christmas Recipe

Now look what's happened, I've forgotten my words and everything!
I love Christmas bling and edible gold leaf is a must at this time of the year, just take a deep breath and forget how ridiculously expensive it is. It's a pain to use and sticks to everything except what you want it to stick to. My truffles are so delicious and melt in the mouth that they are worthy of a little adornment.

The recipe is Baileys, coffee, chocolate, butter and cream - yum, yum yum!  Easy to make and far nicer than most truffles you can buy.

Makes: 12
300g plain chocolate
2 tbsp whipping cream
1 tbsp cold strong fresh espresso coffee
2 tbsp Baileys
55g softened salted butter
To decorate:
edible gold leaf
sifted cocoa powder
sifted icing sugar

You will need:  12 sweet cases, baking trays and clingfilm!

1. Add 100g of the chocolate and the cream to a bowl set over a saucepan of warm water.  Leave until melted.  Remove the bowl from the pan and add the espresso, Baileys and butter, whisk together until smooth and thickened. Cool, cover with clingfilm and chill until firm.
2. Line a baking tray with cling film. Remove the mixture from the fridge and when the mixture becomes pliable roll teaspoons of the mixture into balls using the palms of your hands. Place the truffles onto the tray.  Cover with more clingfilm and place in the freezer.
3. Remove the tray from the freezer.
4. Take a fresh tray and cover with clingfilm. Melt the remaining 200g of dark chocolate. Dip the truffles into the chocolate to coat. Place on the tray. When the chocolate is set place a tiny piece of gold leaf on top of the truffle to decorate.  Roll the remaining truffles in either the cocoa or icing sugar.

Thursday, December 11, 2014

Judge Cookware Non-Stick Roast Tin & V Rack - Review

Is there anything more glorious than a roast chicken?  
My chicken was a purchase from a very popular butchers in a small market town in Shropshire. People queue down the street in all weathers waiting their turn to be served.  We all love a roast dinner but I've yet to meet anyone who loves cleaning up the roasting pan afterwards.

We're on the countdown to Christmas Day, cooking the traditional turkey and making sure we have a sturdy roasting tin. This Judge Cookware non-stick roasting tin is perfect, it oozes quality, cooks evenly and looks great in the kitchen too. The rack is elevated from the roasting tin and allows air circulation for a crispier skin whilst the fat drains away into the pan below.

Using the rack made a huge difference to the chicken it was succulent and moist with a fabulous crispy skin.  A turkey or chicken can be cooked upside down on the rack to ensure the breast meat doesn't overcook and dry out.  Half way through the cooking time turn the turkey the right way up.

Tried and Tested:
Can be placed in the dishwasher but it's so easy to clean by hand I found it's not worth taking up valuable dishwasher space.
Not suitable for hob use.
The 'V' rack is non-stick but to make even easier cleaning, simply spray the rack with oil.
The tin doesn't warp or buckle

Suitable for ovens to temperatures of 240°C

Judge TC192 Non-Stick Roast Tin & V Rack

Measures: 35cm x 27cm x 7cm

Price: £37.98

Disclaimer: The product was sent to me for review purposes,all thoughts are my own.

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