Monday, 14 July 2014

FRUITY FLAPJACKS

I have been baking these flapjacks for a few years now and each time I do them I alter the recipe and change up the ingredients, this is the most versatile flapjack recipe you will ever come across as you can literally add anything you want to them and they will taste amazing. 

With few ingredients to start off with this recipe has always been a favourite of mine, as I usually have all the things needed in the kitchen cupboards and can whip up a batch whenever I feel like it.


Basic Ingredients:

4 cups oats
1 can condensed milk 
2 cups dried fruit 
3/4 jar peanut butter

(optional extras)

Mixed nuts
Dried banana chips
Ground almonds
Yogurt coating 
Vanilla essence
Dried mango
Almond butter
... or anything else that takes your fancy

Method:

STEP 1:
Mix oats with dried fruit and stir until mixed well

STEP 2:
Mix in the can of condensed milk and stir until oats and fruit are all coated. (mix should be quite difficult to stir)

STEP 3:
Melt the peanut butter in the microwave for 20 seconds and add to mix

STEP 4:
Stir everything together and transfer to a lined baking sheet and flatten

STEP 5:
Bake for 15-20 mins 

STEP 6: 
Allow to cool slightly before slicing and serving. 


HAPPY BAKING,
Rachel Ward 




Tuesday, 8 July 2014

FACEBOOK PAGE: LET'S DO SOME BAKING

Morning, just a quick post today to let you all know I have created a Facebook page for all my baking needs. Pretty similar to this blog of mine, but ill be uploading and chucking loads of bit and bobs over there that don't make it to the blog :)

Of course all my recipes will be over there two, along with photos, videos, tips, tricks and all things baking related so pop over there and do me a huge favour and click the little like button & i will be forever grateful !

Just a heads up, I've got a few baking surprises this week so keep an eye out for them, a couple of recipes and video tutorials are in the pipeline :)

FACEBOOK PAGE: LET'S DO SOME BAKING:
https://www.facebook.com/Letsdosomebaking?ref_type=bookmark

also, if you were unaware I also run a twitter account for anyone interested in up to date info on all my baking creations:
https://twitter.com/RachelsCakeCo

Since I'm plugging my social media I might as well throw in my Youtube account, it packed with recipes and video tutorials if you are one who likes to visualise your recipes rather than read them from a book:
https://www.youtube.com/user/catalow333/featured?view_as=public

THANK YOU EVERYONE!
Happy Baking,
Rachel Ward

Sunday, 29 June 2014

FRUIT BRAN LOAF

I do love a good simple easy and quick recipe that can be conjoured up withing minutes and then thrown in the oven with little or no preparation involved, but what comes out of the oven after baking could be seen as something that took a lot of hard work, time and effort, when in reality it was probably one of the most easiest recipes I've ever created. 

So this is just that. 

A easy, quick and very versatile recipe for a fruit bran loaf, that...wait for it...Has only 4 ingredients! 
But that doesn't mean it's going to taste bland and dry, this loaf is so soft, squishy and moist and can be topped with almost anything that takes your fancy. 


So let's get into the ingredients, as I mentioned before, there is only 4 (but this doesn't mean you can't add extras if you like...cinnamon, nutmeg, peanut butter, banana, the possibilities are endless)

Today, I'm going to give you the simple recipe that can be adapted to suit your taste buds. 

Ingredients:

1 cup (250g) bran 
1 cup (175g) dried mixed fruit
1 1/2 cup (375ml) milk
1 cup (175g) self rasing flour 

Method:

STEP 1:
Preheat oven to 180 degrees 

STEP 2:
Combine bran , fruit and milk in a bowl & leave to stand for 15 mins until the bran has softened 

STEP 3:
Add flour and mix well until combined, (the mixture should be lumpy but that is compleatly normal don't worry)

STEP 4:
Spoon the mixture into a paper lined loaf tin and bake for 40 mins or until cooked through. 
(Do the toothpick test after 30 minutes)

STEP 5:
Cool on a wire rack and serve sliced with butter, jam, marmalade, peanut butter, sliced bananas....or anything else you like.





VIDEO RECIPE:

What would you top your fruit bran loaf with? 

HAPPY BAKING,
Rachel Ward

Sunday, 22 June 2014

VANILLA WAFER & MARSHMALLOW CUPCAKES


I've been on a baking frenzy this past week and thought I would share another of my little creations with you. 

Remember pink panther wafers? Well they still sell them ... Crazy I know ?!? I though they were long gone like toys in cereal boxes and tape recorders never to be seen again. But low and behold I was walking down the snack aisle in tesco and guess what caught my eye. I couldn't possibly leave them on the shelve so I grabbed a packet and the nostalgia came rushing back. 

After checking out I bagged up my shopping, making sure not to forget those precious pink wafers that taste like little bites of heaven and headed home to get my baking head on. 

I decided to use them in a cupcake recipe, the idea seemed really cute in my head (having little wafers sticking out of each cupcake) so I got to work and here's what I did...


The marshmallows added that little bit of something extra that I thought the cupcakes needed to make them stand out and look super cute. 

Ingredients:

210g plain flour
210g caster sugar
210g butter
1/2 tsp salt
4 tsp baking powder
2 tsp vanilla
4 eggs
1 packet of pink panther wafers
1 packet of marshmallows

(For the buttercream read my "The Perfect Buttercream" post)

Method:

STEP 1:
Cream the butter and sugar together until light & fluffy

STEP 2:
Sift the flour, baking powder and salt into the butter mixture

STEP 3:
Crack the eggs into a separate bowl and add the vanilla and whisk with a fork

STEP 4:
Combine the egg minute to the batter & mix until just combined

STEP 5:
Spoon into cupcake cases 

STEP 6:
Bake for 15-20 minutes or until a toothpick comes out clean 

STEP 7: 
Cool then pipe "the perfect buttercream" on top of each cupcake 

STEP 8: 
Decorate with one pink painter wafer and a scattering of marshmallows

STEP 9:
Enjoy! 


  
VIDEO RECIPE:

I hope you liked this cupcake invention, it sure went down a treat at my house, and as always don't forget to tweet me photos of your baking creations. 

HAPPY BAKING, 
Rachel Ward

Friday, 20 June 2014

THE PERFECT BUTTERCREAM

I've been baking for years and it's taken me that long to finally get my head around the dreaded buttercream catastrophe. For the longest time my buttercreams would turn out wrong...they would either collapse on the cupcakes, split whilst mixing or simply taste like pure butter (not my preferred taste I must say). Then something clicked in my brain and I got it! It's true what they say practice does make perfect, although I'm not saying my buttercream is perfect but it's by far the best I have ever made. So it's perfect to me.

And it's so simple as well. Crazy simple in fact even a child could make it with there eyes closed and it would taste great.


So you want to know how to make this really quick, easy and simple buttercream ?

Ingredients:
500g icing sugar
250g butter
2 tsp vanilla
3-4 tbsp water

Method:

STEP 1:
Whisk the butter until soft and smooth

STEP 2:
Add the icing sugar in small intervals and mix between

STEP 3:
Add the vanilla

STEP 4:
(Optional) add a small amount of water if your buttercream is becoming to stiff.

And that's it. Your buttercream is now ready to be bagged up and piped on top of your perfectly baked cupcakes or you can use it to fill a celebration cake. It's completely your choice what you do with your buttercream at the stage, but don't eat it all at once. 

VIDEO RECIPE:


Thank you so much for your support, it really means a lot. 
See you soon with another recipe. 

HAPPY BAKING,
Rachel Ward.







Monday, 16 June 2014

CHOCOLATE TRAY BAKE


So this is a little different to my usual baking style, I tend not to bake with chocolate and usually just opt for the classic vanilla or lemon sponges. But today I wanted to try something a little different and create a new recipe, one that is kid friendly and can be easily adapted to suit any taste buds. A perfect little cake to bake during the summer with your children, friends, or family.

So Instead of baking a round cake today, I went for a tray bake style of sponge (which is basically the same thing only baked in a rectangular tin and not a round one). I call it my 'Chocolate tray bake', only because I couldn't think of a better name at the time.



Ingredients:

200g Self raising flour
2 tsp Baking powder
50g Cocoa powder
4 Eggs
350g Butter
200g Light brown sugar
4 tbsp Milk
300g Icing sugar
2 tbsp Golden syrup
1 Tub coloured chocolate drops (smarties)
1 tsp Chocolate essence (optional)

Method:

STEP 1:
Preheat oven to 180 degrees

STEP 2:
Sift flour, baking powder and cocoa powder into a large bowl

STEP 3:
Add eggs, butter, brown sugar and milk and whisk until smooth

STEP 4:
Transfer to a lined baking tray and bake for 30-40 minutes (or until a toothpick comes out clean)

(For the icing)

STEP 5:
Sift icing sugar and 2 more tbsp cocoa powder into a bowl

STEP 6:
On a low heat simmer, 50g butter, 2tbsp milk, and the 2 tbsp golden syrup until the butter is melted

STEP 7:
Once butter is melted, transfer into the icing sugar/cocoa powder mixture and stir until smooth

STEP 8:
Once the cake is cooled, smooth the icing over the top and decorate with chocolate drops or chocolate of your choice.

STEP 9:
Slice and enjoy.



VIDEO RECIPE:



Thank you so much for reading my recipe, if you liked it don't forget to share it with your friends and family. 

HAPPY BAKING!
Rachel Ward

Tuesday, 10 June 2014

CINNAMON & RAISIN BREAD

The first time I ever tasted cinnamon and raisin bread was when I went traveling across America, we were camping near the Grand Canyon and breakfast was being served, I grabbed a slice from the food container and so my breakfast was simple, but one that I have never forgotten. I remember how I had never tasted bread so sweet or delicious before, and before I knew it I had taken another slice. I told myself there and then that this was defiantly something I needed to learn to bake myself, as I couldn't possibly consider the thought of going back home never to experience this wonderful bread again. 



So nearly two years later, I've finally gotten round to forming a recipe and created my own version of that delectable loaf I sampled all the way from the USA. 

This is a very simple recipe I have conjured up, and to be honest I really don't know why its taken me that long, but better late than never I always say, so here it is...

Ingredients:

1 tbsp butter
1 cup (200g) caster sugar 
1 cup (170g) raisins 
2 cups (350g) self raising flour
2 tsp cinnamon
1 cup water 

Method:

STEP 1:
Preheat oven to 180 degrees

STEP 2:
Place butter, sugar, raisins, and water in a saucepan and bring to the boil, then simmer for 5 minutes.

STEP 3:
Set aside and allow to cool 

STEP 4:
Once cooled, add flour and cinnamon and stir until everything is combined together

STEP 5:
Bake in a lined loaf tin for 40-50 minutes or until a toothpick comes out clean

STEP 6:
Allow to cool, then slice, serve and enjoy. 



VIDEO RECIPE:


So there you have it, my very easy, simple and quick take on a cinnamon and raisin loaf. If you want to give this recipe a go then don't forget to tweet me your finished masterpieces! 

Baking Twitter: 
https://twitter.com/Rachelscakeco

Personal Twitter:
https://twitter.com/Rachelward303

YouTube:
https://www.youtube.com/user/catalow333

HAPPY BAKING! 
Rachel Ward