Tuesday, 27 August 2013

Blueberry Muffins

Blueberries? Normally I'm not a fan but when incorporated into a muffin I cant get enough of them! 
Especially when they're freshly cooked and the blueberries are oozing and warm-delicious!

The best recipe I have found for blueberry muffins is the Humming Bird bakery recipe as I like there balance of blueberries to batter and you're left with a moist cake-mmm mmm! 

Blueberry Muffins:
*Disclaimer: I am not passing this of as my own recipe it has been adapted from the Hummingbird bakery recipe*
360g Plain Flour 
370g Caster Sugar
1 1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
375ml Buttermilk
1 Egg
1 tsp Vanilla Extract
70g Butter Melted
250g Blueberries
1. Preheat the oven to 170 degrees Celsius, 320 degrees Fahrenheit or gas mark 3.
2. Put the flour, sugar, baking powder and bicarbonate of soda in a bowl and mix with a wooden spoon till all ingredients are well combined.
3. Put the buttermilk, egg and vanilla extract into a bowl and mix to combine. Slowly pour into the flour mixture and beat with a wooden spoon until all the ingredients are incorporated.
4. Pour in the melted butter and beat until the butter has just been incorporated, then beat vigorously until the dough is even and smooth.
5. Finally, gently fold in the blueberries with a wooden spoon until evenly dispersed. (I mashed a quarter of the blueberries with a fork and added them first, then the rest of the blueberries after.)
6. Spoon the mixture into the paper cases until two thirds full and bake in the preheated oven for 20-25 minutes, or until golden brown and the muffin bounces back when touched. A skewer inserted in the center should come out clean. Leave the muffins to cool in the pan before turning out onto a wire rack to cool completely. 

My favourite part was definitely adding the blueberries, I thought the contrast in colour was very pretty.

Although the recipe says that they will cook for 20-25 minutes because my muffin case were HUMONGOUS it took more like 45-50 minutes to cook them! But they still turned out just fine-thank-goodness.

 These muffins didn't last long at all in my house. I recommend dusting cinnamon on yours if you're a fan of cinnamon. Personally I absolutely love cinnamon so this went down a treat for me. Next time I might even add cinnamon into the batter! 

Monday, 19 August 2013

Vanilla Glazed Doughnuts

Doughnuts, there's something so delicious about them and everyone has their personal preference; for me, personally, it has to be sugar cinnamon doughnuts or the classic vanilla glazed doughnut which I choose to make. And let me tell you that homemade doughnuts taste a thousand times better than shop bought. They smell fresh, once they've been fried they fill the whole house with the warming smell of doughnuts. And to make it even better I melted some chocolate to make as a chocolate dipping sauce to go with the doughnuts which I highly recommend you do to.

Making doughnuts is difficult? I wouldn't say so; in fact I find kneading the dough for a good 10 minutes quite therapeutic. And although you have to wait for the dough to rise a couple of times which makes it quite time consuming this is a good excuse to catch up on your favourite TV programs or read a book perhaps.

Vanilla Glazed Doughnuts: (Makes 14)
3 tbsp dried active yeast
60g butter
335g strong white bread flour
3 egg yolks
1tsp vanilla extract
2tbsp granulated sugar
240ml milk warmed
Oil for frying

1.Combine the yeast, 180ml of the milk and 67g of the flour and leave to rest for 30 minutes in a warm place.
2.In a separate bowl whisk the rest of the yeast and milk with the vanilla, sugar and egg yolks until well combined.
3.Knead in the rest of the flour a little at a time until the dough is smooth and elastic. Transfer to a lightly oiled bowl-cover with cling film or a towel and leave to rest in a warm place for an hour.
4.Put the dough onto a floured surface and roll until half an inch thick. Cut out circles using 3 inch cutters (I used a mug of this length.) Cut a hole in the center of these circles using a 1 inch cutter (I used the top of a water bottle.)  Re-roll and repeat, if there are any leftover scraps roll them into separate leftover balls.
5.Cover the doughnuts with cling film and leave to rest for 20 minutes.
6.Heat a 3 inch depth of oil in a deep heavy bottomed pan until it reaches 180 C.  Use a metal spatula to transfer 3 to 4 doughnuts into the frying pan. Fry for 2 -3 minutes until golden brown, flip over and fry the other side for a further 2-3 minutes.
7.Remove from the oil using a slotted spoon and drain onto a paper towel. Repeat with the remaining doughnuts and doughnut balls.
8.Leave to cool slightly and then glaze.

Vanilla Glaze:
510g icing sugar
10 tbsp milk
2 ¼  vanilla extract

1.Stir all the ingredients together in a shallow dish.
2.Dunk the doughnut into the glaze, using a spoon to help. Remove the doughnut from the glaze using a chopstick or the end of a spoon. Place onto a sheet of baking paper and leave to dry. Repeat till all doughnuts are glazed.

If I could give you one piece of advise it would be to eat these doughnuts while warm and with melted chocolate. And be quick they wont last very long!

Monday, 12 August 2013

Ice Cold Mocha

Vanilla Latte, cappuccino, black coffee, cafe mocha- the list could go on! But personally for me a Cafe Mocha is definitely the best type of coffee there is around; I mean chocolate and coffee combined what could beat it?
Absolutely nothing that's what-well maybe one thing could and that's an ICED mocha, perfect for the hot weather we are having this summer. Plus, double bonus this homemade iced mocha is super creamy and super indulgent. Not ideal for trying to get that bikini body-I know- but everyone needs a cheeky snack now and then!

Coffee is simple to make and you'll be pleased to know that this iced mocha is just as simple, okay maybe a little bit harder but not by much I promise! You only need 7 ingredients for this recipe, all of which I would easily be able to eat by themselves-yes even the vanilla essence.

Ice Cold Mocha: (Makes 2)
1 cup cold coffee
1 cup milk
4 tbsp whipping cream (Plus extra for the topping)
2 tsp vanilla extract
2 tsp brown sugar
4 tbsp chocolate Syrup (Plus extra for the topping)
Mocha Sugar:
2 tbsp brown sugar
1 tsp instant coffee
2 tsp coca powder

1. Put heavy cream into an electric mixer. Whip until stiff peaks form.
2. Combine sugar, coffee and cocoa powder in a shallow bowl. Rim the edge of the glasses with water then dip in the mocha sugar.
3. Fill the bottom of the glasses with 1 tbsp of chocolate syrup. Add ice cubes.
4. Pour in the coffee, milk, vanilla, sugar and cream into the glasses. Stir well.
5. Add extra cream and chocolate sauce on top.

I will pretty much guarantee that if you like chocolate and coffee you are bound to love this homemade ice mocha. And I must admit, I would say that I would happily trade a cafe bought mocha for this little treat.