Jammy Doughnut Muffins ~ Sweet & Simple Bakes Monthly Bake!

Last month seems to have flown by and here we are at the beginning of a new month, this means time to present ‘Sweet and Simple Bakes Monthly Baking Event’. For this month’s bake, I presented Jammy Doughnut Muffin’s, which just happens to be one of my favourite recipes. These muffins not only take minutes to make and bake but also they are such a sweet and simple bake! There are variations of fillings that maybe used to fill the muffin centres, please view my notes below. These little beauties are definitely superb to add to your repertoire if family or friends happen to call by unannounced for afternoon tea!

Jammy Doughnut Muffins

Makes 12

Ingredients
275g (10 oz) plain (all-purpose) flour
3 tsp baking powder
Pinch salt
100g (4 oz) caster (superfine) sugar
2 eggs
200ml (7 fl oz) milk
75g (3 oz) unsalted (sweet) butter, melted and cooled
1 tsp vanilla extract
12 tsp strawberry or raspberry jam
For The Toping
100g (4 oz) unsalted (sweet) butter
150g (5 oz) granulated sugar
½ tsp ground cinnamon (optional)

You will need 12 hole muffin tin lined with paper cases.

Method

Preheat the oven to 190°C/375°F/Gas mark 5.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

Note: Any flavoured jam would be equally as delicious to use in this bake as opposed to strawberry and raspberry. You may have some delectable homemade jam(s) you wish to use or what about the sublime Dulce de Leche, (“toffee sauce”) even a thick vanilla custard or stewed apples. The amount of baking powder is correct in this recipe, I know it seems a vast amount but it does work.

Lastly slip into the sublime world of Jammy Doughnut Muffins and eat your heart out on a muffin or two....mmmmmmm....

The posting date for the round-up of all our S&SB Bakers is 2nd September on Sweet and Simple Bakes Blog, please do call by and view our S&SB bakers

Carrot Cake with Cream Cheese Frosting ~ Sweet & Simple Bakes Monthly Baking Event.

The first of the month means time to present ‘Sweet and Simple Bakes Monthly Baking Event’. I presented a tried and tested recipe this month of a “Carrot Cake with Cream Cheese Frosting”. Carrot cake has to be one the best classical cakes around, and I have never found anyone yet who refuses a slice. The use of carrots has been included in many sweet recipes in Britain since medieval times. There are many recipes for carrot cake, but for me this has to be one of my family favourites! You could exchange the sultanas for raisins and walnuts for pecan nuts it really is a forgiving cake that does not mind a few little tweaks here and there. The wet ingredients added to the dry ingredients and mixed together in this bake makes for yet another sweet and simple bake. The cream cheese frosting finishes off the cake a treat. However, the frosting maybe omitted if you so wish and served plain. I have seen little fondant carrots adorn tops of cakes and they do look fantastic or for simplicity a few sprinkles of choice or walnut halves, work just as well for me.

Carrot Cake with Cream Cheese Frosting

Serves 12

Ingredients
180g (6½ oz) self-raising (self-rising) flour
½ tsp bicarbonate of soda (baking soda)
Pinch of salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp mixed spice (Pumpkin pie spice)
2 eggs
150 ml (5 fl oz) vegetable or sunflower oil
200g (7 oz) soft light or dark brown sugar
300g (11 oz) grated carrots
100g (4 oz) sultanas
75g (3 oz) walnuts, chopped (optional)
Cream Cheese Icing
75g (3 oz) cream cheese
75g (3 oz) softened butter
125g (4½ oz) icing sugar
½ tsp vanilla extract
For Decoration
Sprinkles or walnut halves - optional

You will need a 13cm x 23cm (5 in x 9 in) loaf tin, oil and line the loaf tin with greaseproof paper.

Method

Preheat the oven to 150°C/300°F/Gas mark 2. Sift all the dry ingredients into a bowl and leave aside. Beat the eggs in a large bowl, now add the oil, brown sugar, grated carrot, sultanas and chopped walnuts. Stir in all sifted dry ingredients and bring the mixture together with a wooden spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven for 1 – 1¼ hours or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.

To make The Cream Cheese Icing: Beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and mix to combine. Using a palette knife, spread the icing evenly over the top of the cooled cake. Add the sprinkles or walnut halves if desired. Served cut into slices.

Note: I would advise you to store this cake in a cool place due to the cream cheese icing.

Lastly slip into the sublime world of Carrot Cake and eat your heart out on a slice or two....mmmmmmm....

*I have submitted this post via scheduled posting to ensure the correct posting date due to holidays; we have prearranged plans for a day trip.*

Don’t worry folks; I will be back for posting the round-up tomorrow (2nd August) on Sweet and Simple Bakes Blog, please do call by and view our S&SB bakers creations. If you would like to join in our monthly bake, we would be most delighted to have you join in and bake with us – everyone is welcome!

Lemon Curd Muffins ~ Sweet and Simple Bakes Monthly Baking Event.

Last month seems to have flown by and here we are at the beginning of a new month, this means time to present ‘Sweet and Simple Bakes Monthly Baking Event’. It was Maria’s turn to choose a tried and tested recipe, a delectable bake of Lemon Curd Muffins, very quick and easy to make. These little lemon beauties are divine; you get two hits of lemon curd in this recipe. One lemony sugar hit at first bite and nestling inside encased by the softness of the muffin is a splendid gooey pocket of lemony heaven.

Maria also gave a recipe for lemon curd should anyone wish to make their own. I already had an exquisite jar of lemon curd in to use, so I did skip that part, and used what I had. You can find the recipe for homemade lemon curd at Sweet & Simple Bakes Recipes should you wish to make up a batch for these muffins.

I also used normal caster sugar in place of golden caster sugar. I wouldn’t suspect it averted any flavour if much away from this bake.

Lemon Curd Muffins

Makes 12

Ingredients
200g (7 oz) self-raising flour
100g (3½ oz) golden caster sugar
1 large egg
75ml (3½ oz) sunflower oil
75ml (5 fl oz) milk
½ tsp vanilla extract
60ml (12 tsp) lemon curd
For The Sugar Coating
60ml (4 tbsp) lemon curd
50g (2 oz) golden caster sugar

Method

Heat the oven to 190°C/375°F/Gas Mark 5. Line a 12 hole muffin tin with paper cases.

Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of the mixture in the base of each paper case. Top with 1 teaspoon of lemon curd. Top with the rest of the muffin mixture.

Bake for 10-15 minutes until risen and firm.

For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush the top of each muffin and dip the tops of each one in sugar to coat the tops.

Lastly arm yourself with one of your delectable lemon curd muffins and unwind! Isn't that good?

Please do call by Sweet and Simple Bakes, view our round-up of our other bakers; also, if you would like to join in our monthly bake, we would be most delighted to have you join bake with us – everyone is welcome!

Vanilla Cupcakes ~ Sweet & Simple Bakes Monthly Baking Event!

Vanilla Cupcakes

Its springtime and this is my favourite time of the year in England. As I glance out of my window, colours of exploding beautiful blossoms are on view, showing light pinks from my ornamental plum trees, to a deeper pink on my large shrub bush, then white from my pear tree, who could wish for more I ask myself? Another season of awaking brings new life to us once again.

To mark this event of springtime for this month’s bake at ‘Sweet and Simple Bakes Monthly Baking Event’ I selected a recipe to hopefully reflect this in colourful Vanilla Cupcakes. This is an easy bake it’s an all-in-one- method for the sponge. The trick here is to ensure your butter is soft enough to blend in quickly with all the other ingredients. These cupcakes taste wonderful with a buttery vanilla sponge, following a creamy delightful vanilla buttercream topping - just like momma used to make!

Vanilla Cupcakes

Makes 12

Ingredients
175g (6 oz) self-raising flour
1½ level tsp baking powder
175g (6 oz) butter, softened
175g (6 oz) caster (superfine) sugar
3 large eggs
2 tbsp milk
1 tsp vanilla extract
Buttercream Icing
150g (5 oz) butter, softened
300g (11 oz) icing (confectioners) sugar, sifted
1 tbsp milk
¼ tsp vanilla extract
Edible food colouring(s) of choice, optional
Sprinkle(s) for decoration of choice

You will also require a 12 holed muffin tin lined with 12 paper muffin cases

Method

Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4. Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until mixed, trying not to over mix the mixture. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes or until the tops spring back when lightly pressed. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.

To make the buttercream, beat the butter until soft. Add the icing sugar and stir until it’s just mixed in, then add the milk and vanilla and beat until light and fluffy. Divide into as many bowls as you want different colour(s) and add edible food colouring (you only require a few drops). This is purely optional should you wish to leave out the edible food colouring(s) and keep the buttercream natural. Spread the icing on thickly with a palette knife on top of each cupcake or put the icing into a piping back and make a large swirl on top of each cupcake. Decorate each cupcake with your chosen sprinkle(s).

Top tip for this bake; ensure your butter is soft enough for mixing as this is an all-in-one-method for the sponge mixture. To ensure a feather light sponge, do not over mix the sponge mixture too much.

Lastly, sit back, relax and arm yourself with a cupcake and take a tongue tingling lick of this velvet soft vanilla buttercream, savour, then nibble your way through to the moist vanilla sponge underneath.... mmmmmm....my suggestion of how to eat a good cupcake!

Please do call by Sweet and Simple Bakes and view the round-up of our other bakers. If you fancy joining in our next monthly bake, we would be most delighted to have you bake with us – everyone is welcome!

Easter Simnel Cake

A traditional Simnel cake has a seam of marzipan baked through the middle of the cake and the top is traditionally adorned with a circle of marzipan, 11 balls of marzipan placed around the edge (omitting 1 for Judas) to represent the disciples of Jesus. You will find different recipes that have been handed down through generations as to which part of Britain one lives.

My Simnel cake this year is not quite one hundred percent traditional as opposed to my other ‘Simnel cake’. This year’s cake comes from a book I purchased last year and I have had this recipe bookmarked since then. The book in question is called ‘Cakes Galore by Valerie Barrett’, which has many gorgeous mouth-watering cakes to recreate, i.e. Red Velvet Cake, Choco-malt Cake, (the one that has Maltese’s adorned around the top of the cake) to mention but a few.

I am entering this cake into an Easter Cake Bake Round 3 event being hosted by the lovely Julia over @ A Slice of Cherry Pie. This is the third year running Julia has hosted this great event, last year I sadly missed it by the skin of my teeth and vowed I would ensure I entered this year.

Easter Cake

Makes 12-14 slices

Ingredients
500g (1lb 2oz) luxury dried fruit
2tbsp Amaretto
175g (6 oz) softened butter

175g (6 oz) soft light brown sugar
3 eggs, beaten
Finely grated zest of ½ lemon
200g (7 oz) self-raising flour
2 tsp ground mixed spice
50g (2 oz) ground almonds
500g (1lb 2oz) ready-made natural almond paste or marzipan
225g (8 oz) ready-made yellow almond paste or marzipan
1-2 tbsp warmed apricot jam
To Decorate
Coloured ribbon
Sugar-coated chocolate eggs

You will also need: a deep 18cm (7 in) round cake tin, greased and lined with greaseproof paper or non-stick baking paper

Method

Put the mixed fruit in a bowl and sprinkle over the Amaretto. Leave to soak for 1 hour. Preheat the oven to 150°C/fan 130°C/300°F/Gas Mark 2. Cream the butter and sugar together in a bowl. Beat in the eggs and lemon zest. Fold in the flour, mixed spice and ground almonds, then add the dried fruit mixture and mix well. Set aside. Roll out half of the natural almond paste or marzipan on a sheet of non-stick baking paper to form an 18cm (7 in) circle. Spoon half of the cake mixture into the base of the prepared tin, spreading it evenly. Place the almond paste on top. Spoon over the remaining cake mixture, then level the surface. Bake in the oven for 2-2½ hours, or until a skewer inserted into the centre comes out clean. Turn out onto a wire to cool.

Roll out the remaining natural almond paste and all but 50g (2 oz) of the yellow paste to form two 18cm (7 in) circles and place the yellow one on top of the natural one. Shape 8 balls from the remaining yellow paste. Lightly brush the top of the cake with warmed apricot jam, leaving a small circle in the centre uncoated. Place the almond circle, yellow side up, on top of the cake and trim the edges. Using a glass, lightly mark a circle in the centre of the cake. Using a sharp knife, cut through both almond-paste layers up to the edges of the circle to make 8 segments. Lift up the pointed end of each segment and peel it back to reveal the natural almond paste underside. Press it gently into the edges of the cake. Place a yellow almond paste ball on top. Tie a ribbon around the cake and fill the centre with sugar-coated chocolate eggs.

Lastly, sit back in wonder of the splendid cake you have created and have an “egg-cellent” slice of Easter cake!

Oatmeal & Chocolate Chip Cookies ~ Sweet & Simple Bakes

I just couldn’t possibly let Sweet and Simple Bakes Monthly Baking Event pass by without posting my cookies I had previously baked before my recent back hindrance. I had to let you know just how great these cookies are didn’t I !?

This month was Maria’s turn to provide the recipe for all S&SB bakers to bake. I was overjoyed when it turned out to be cookies and chocolate added anywhere into a bake has to have the full thumbs up from me! The recipe was easy to follow and turned out faultlessly - WOW- what a fabulous tasty treat these cookies turned out to be. The cookie tin was empty in no time, and I also noticed one or two cookies being sneaked passed me at a time to be tuck into with joyous sounds of mmmmmmm, these are good!!

Please do call by Sweet and Simple Bakes and view the round-up of our other bakers; also if you fancy joining in our monthly bake, we would be most delighted to have you bake with us – everyone is welcome!

Oatmeal and Chocolate Chip Cookies

Ingredients

110g (4oz) butter, softened

110g (4oz) caster sugar

110g (4oz) soft brown sugar

1 egg

2 tbsp water

1 tsp vanilla extract

250g (9oz) porridge oats

110g (4oz) self-raising flour

1 level tsp salt

110g (4oz) chocolate chips, raisins or chopped nuts

Method

Preheat the oven to 180°C (350°F), Gas Mark 4.

Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.

Lastly, sit back and relax whilst you arm yourself with a cookie and a glass of cold milk, simply enjoy the little pleasures in life – oh absolutely divine!!

Red Nose Day Cupcakes 09!

It’s been a busy two days for me since my last post, and I can’t fathom why, you know how it is at times I am sure. I did make sure I had time to squeeze in this little bake to celebrate Red Nose Day 09 with the official day being this Friday.

Red Nose Day, for anyone who is not familiar with this British event, its a day like no other. Fundraising takes part for instance in offices, homes, schools etc across the U.K. Each year sprinkle in a new read nose(s) to wear to boost funds and put it in a mixing pot with favourite celebrities getting up to all kinds of mischief across the nation, then add a fantastic night of comedy on B.B.C. television and here you have Red Nose Day. This event is all in aid of fighting poverty at home and abroad!

Anyone care to lick the runny icing????

These little Red Nose Cupcakes are my own invention. I aimed to make half of the cakes with funny faces for the children and the other half for the adults. Mind you, it must be the child in me because I know which one I reached for and it wasn’t the plain one *giggle*....... The cupcakes are almond flavoured sponge topped with runny icing and half a red glacé cherry. The faces were created by using writing icing tubes found in a local supermarket.

Just look at those cute faces... bawhahahahaha...

To recreate my Red Nose Day Cupcakes here is my recipe.

Red Nose Day Cupcakes

Makes 12 small cupcakes

Ingredients
75g (3 oz) plain flour
1 tsp baking powder
25g (1 oz) ground almonds
100g (4 oz) butter, softened
100g (4 oz) caster sugar
2 large eggs, lightly beaten
1 tsp almond extract
2 tbsp milk – *you may not require it all*
For The Icing
100g (4 oz) icing sugar, sifted
Approximately 1 tbsp water – *see below in method*
6 red glacé cherries, cut in half
Various coloured writing icing tubes
12 small paper cupcake cases

You will need a 12 small holed muffin tray lined with 12 paper cases.

Method

Preheat the oven to 180°C/fan 160°C/350°f/Gas mark 4.

Sift the flour and baking powder together and mix in the ground almonds then leave aside for later. Beat the butter with the sugar until light and fluffy in colour and texture. Add a little of the beaten egg at a time and beat in well with each addition. Beat in the almond extract until combined fully into the mixture. Fold through the flour mixture gently with a large spatula or metal spoon until fully incorporated. Add a little of the milk at a time folding through gently until you have a good dropping consistency.

Spoon the mixture with equal amounts into each cupcake case then place into the preheated oven. Bake for 15 - 20minutes until nicely golden on top or until a skewer inserted into the centre comes out clean. Leave in the tray to cool for 5 minutes before turning out to cool completely on a wire rack.

To Make The Icing; add the sifted icing sugar to a bowl starting with a few drops of water and mixing through thoroughly adding a little more water until you have a runny icing but thick enough to coat the sponge tops. Take a teaspoon of icing at a time and cover each cupcake top. Place a red glacé cherry in the middle of each iced cake. With the icing tubes make funny faces, cover half as I have and leave half plain or make faces of all the cupcakes. Leave to set a little while before eating.

Lastly, charge consumers for the privilege of eating one of your delicious cupcakes and raise funds for a great cause - Think Red Nose Day!

The BloggerAid Cookbook

I interrupt your scheduled of viewing my cakes to bring to you a most important announcement.....

If you haven’t heard of BloggerAid you really should head over there and take a look. What is BloggerAid I hear you ask?! - It is about a group of food bloggers who are committed to fighting world famine. By drawing media attention, holding fund-raising events and all I can say is “PLEASE” do show your support for this cause. This is a most ambitious project to date by writing a cookbook. Ivy of Kopiaste.. to Greek Hospitality , Giz of Equal Opportunity Kitchen and Val of More Than Burnt Toast are the organisers. This cookbook will be on sale through amazon.com in November/ December this year and all the profit from sales will go directly to The World Food Programme (WFP), the UN food aid agency.

I quote their words:

"We have announced our largest fundraiser to date ever!!!! ..., we will be publishing a cookbook with 100% of the profit from sales being directed to our chosen agency. The funds we raise will be directed to specific programs of The World Food Programme (WFP), the United Nations frontline agency. The needs are great and choosing a specific effort is currently being negotiated."

You can contribute by submitting one original recipe that you have not published before; non-bloggers are also welcome. The deadline is 31st March 2009. More details can be found here.

Here is my contribution to the BloggerAid Cookbook: - Luscious Lemon Drizzle Cake.

An easy to make cake which is moist and lemony with a satisfying crust by combining flavours of tart and sweet.

For the recipe, you can read it in the cookbook after it's published November/ December this year. Don't forget to buy the book ;0)

Homemade Chocolate Brownies & Snow!

My love affair of homemade chocolate brownies began only a few years back. This came about after purchasing Nigel Slater’s, The Kitchen Diaries cookbook when it first came out in print. I was drawn like a moth towards light when I discovered Nigel’s 24-carat brownie recipe, which by the way is phenomenal! I enjoyed that gooey centre with an intense chocolate flavour, which a brownie always seems to deliver. Although these brownies are not Nigel’s they are definitely good with a hint of added coffee to enhance the chocolate flavour. Served with a scoop of vanilla ice cream it makes a perfect dessert to revel in!

Chocolate Brownies

Makes 24 pieces

Ingredients

100g (4 oz) unsalted butter + extra for greasing

200g (8 oz) dark chocolate 70% coco solids, broken up

250g (9 oz) caster (superfine) sugar

4 large egg

1 tsp vanilla extract

1tsp strong brewed coffee, cooled

60g (2 ½ oz) plain (all-purpose) flour

60g (2 ½ oz) cocoa powder

Method

Preheat the oven 180°C/fan160°C/350°F/gas mark 4. Grease and base line a 20.5cm x 25.5cm (10 in x 10 in) brownie or baking tin.

Put the chocolate in a heatproof bowl and melt over a bowl of gently simmering water. Remove from the heat to slightly cool a little until required. Beat the butter and sugar together until fluffy. Gradually add the eggs one at a time, and then add the vanilla extract and cooled coffee beating in. Add the melted chocolate and mix well. Sift the flour and cocoa powder into the mixture and carefully fold in until all incorporated. Spoon the mixture into the prepared tin and smooth the top over with a spatula. Bake for 20 minutes until firm but fudgy – the chocolate will continue to cook a little more removed from the oven. They are meant to be gooey in the middle – it’s what makes them so gorgeous! Put the tin on a wire to cool a little more before cutting into pieces. Delicious eaten with Vanilla ice cream!

I leave you with a few pics of the snow we have here.