tag:blogger.com,1999:blog-40514294420495576792024-03-05T13:37:47.666-08:00My Cupcake Habitcupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-4051429442049557679.post-57570310601330760182014-08-17T03:49:00.002-07:002014-08-17T03:49:21.765-07:00GBBO Bake along-Double Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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Week two of the GBBO brought us Biscuit week, so I made some lovely comforting seriously chocolaty cookies. I contemplated some lemon jammy dodgers but the lure of white chocolate chips hidden in a huge chocolate cookie was too strong. The moral of story......chocolate always wins!<br />
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There were some awesome bakes this weeks....some of those structures were pieces of art....edible art.....which is the best kind of art! I was really happy for Iain, he struggled in the first two challenges but pulled it together for his very cool wild west scene. Luis's George and the Dragon showstopper OMG how amazing was that? Plus he made the flavours match the characters! My current fav is lovely Richard!! He is so smiley and so talented I was really happy for him when he got star baker!!!<br />
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Back to my bake, I really needed a chocolate fix so I decided to make me a big fat chocolate cookie packed with white chocolate chips! These were delicious,quick to make and certainly hit the spot. They were intensely chocolate and then you would get lovely sweets hits from the creamy white chocolate chips. I ate these with a glass milk....they were yummy and comforting.<br />
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I used this <a href="http://www.bbcgoodfood.com/recipes/6052/-chocolate-chip-cookies">bbc good food </a>recipe which was great. It makes loads, so we just kept the extra dough in the freezer so we could have easy chocolate fix nearby when we needed it. Lasted about 4 days which is quite good.......normal people could have probably stored it for longer......but we are chocoholics so we had these 4 nights in row......just one each though we not <em>that </em>crazy.<br />
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I'am linking this up to GBBO bake along hosted by <a href="http://www.mummymishaps.co.uk/2014/08/ginger-lemon-chocolate-biscuits-greatbloggersbakeoff2014-week2-biscuits.html">mummy mishaps</a>. I'm also linking up to <a href="http://www.supergoldenbakes.com/">supergoldenbakes</a>' sGBBO bake along.<br />
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Hooray!! Bake off is back in all our lives, the GBBO shaped hole in my life can start to be filled mostly likely with lots sugary bakes.I'm looking forward to seeing all the awesome things the guys have to bake, and shall try my best to bake along<em> Insha'Allah</em>.<br />
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Which brings me to my first attempt at a Swiss Roll! Now I'd been thinking about baking one of these for ages but hadn't gotten around to it. Luckily it happened to be the signature bake challenge for the bakers....so I just HAD to have a ago.<br />
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This Roll you see before you was my 2nd attempt at the Swiss Roll. Lest just say if I baked my first attempt in the lovely white tent....I would have probably been found rocking back and forth in a corner some where (probably near the oven) muttering <em>why, why, why!? </em>Not that I'm dramatic or anything. This 2nd attempt still wasn't executed perfectly....I was SO CLOSE. This baking mistake would have only required some kind words from Mel& Sue maybe sandwich hug and I would have been fine.<br />
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So as you can see my Roll looks a little different, because I ended up rolling it inside out because the top got stuck to the baking sheet. I was so annoyed. The baking went fine, I'd even pre-rolled it! That was where it all went down hill. I tried to unroll it an discovered the sponge had stuck to the baking parchment. Boo Hoo...so I got handy with my knife rescued what I could and carried on.<br />
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The Swiss roll was a yummy coffee flavour, the sponge was nice and light. I happily tucked in to it, crack or no crack.....it was delish! It did help me feel a bit better about the situation. X<br />
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cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com4tag:blogger.com,1999:blog-4051429442049557679.post-52214530704526317062014-07-27T11:28:00.001-07:002014-07-27T11:28:17.490-07:00Almond & Black Cherry Slices<div class="separator" style="clear: both; text-align: center;">
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So I kind of love Black Cherry jam, I put it on everything.......so I decided to put in a cake. Natural progression right? I also love Almonds, anything Almond flavoured.....do you see where I am going with this?! The only thing left to do was to bring these two lovelies together in some cake. <br />
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Recipe<br />
6oz Flour<br />
5oz Butter<br />
5oz Sugar<br />
2 Eggs<br />
1 tsp Almond Extract<br />
1tsp Baking Powder<br />
Black Cherry jam<br />
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Method: I used an all in one method. Put everthing in the bowl with a splash of milk and mix till everything is incorporated. When pouring the mixture in to the tin dollop some Cherry jam in and round.<br />
Bake for about 40 mins or until your skewer comes out clean. Once cooled slice up and drizzle with an Almond flavoured icing. <br />
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This was totally yummy! It was light and fluffy with a delicious Almond flavour. I only wish I had put <strong>way more</strong> Cherry jam, as there wasn't enough of it in my lovely slices! Almond + Cherry jaminess how could it go wrong?.........it can't........it was beautiful!<br />
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Next Post ......something cold+yummy for the heat wave!! x<br />
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cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com4tag:blogger.com,1999:blog-4051429442049557679.post-67123220518921370362014-07-01T09:31:00.000-07:002014-07-01T09:53:53.928-07:00Inspired by: the perfectionist- Chocolate Hazelnut filled Cookies<div class="separator" style="clear: both; text-align: center;">
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Gooey, Chocolate Hazelnut Cookies anyone?! </div>
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So ages ago I started this Inspired by posts, to quote my self from last time <strong> "I lose a lot of time drooling over lovely delicious blogs, and a lot of these I'll just admire or comment on.....but sometimes I see some bakes that I think....I'm so making me some of that! So I thought I would start a Inspired by segments where I make those things that have caught my fancy from fellow baking blogs using their recipe or adapting slightly"</strong></div>
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So I was perusing my bloglovin the other day and came across <a href="http://www.theperfectionist.co.uk/2014/06/nutella-filled-chocolate-chip-cookies.html">The Perfectionist's nutella-filled-chocolate-chip-cookies</a> which she had seen on Butter baking blog. Oh my these just took my breath away especially that melted pic! <i>swoon </i>:) I thought about them for a bit and came to the quick conclusion that i needed those cookies in my life! So at the next available opportunity I got baking.</div>
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Unfortunately I didn't have the exact ingredients for Natasha's recipe...this was spur of the moment baking ...i hadn't planned to fall for these cookies but fall for them I did. So I had to bake with what I had in my cupboard...which wasn't too shabby. I used a variation of this recipe from <a href="http://www.bells-bakery.com/2014/01/soft-baked-chocolate-chip-cookies.html">Bells Bakery</a> which is one that I use a lot actually. </div>
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Recipe</div>
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170g Butter</div>
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150g sugar</div>
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250g Plain Flour</div>
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1 Egg</div>
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1 tsp of Bicarb of soda</div>
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2tsp of Cornflour</div>
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Half a bag of Milk choc chips ( I was lucky to have at least this!)</div>
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Chocolate Hazelnut Spread cold</div>
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Method</div>
<ol>
<li>Cream the butter and sugar together till well combined.</li>
<li>Then beat in the 1 egg till well Incorporated</li>
<li>Then mix in the Flour, Bicarb + Cornflour along with the choc chips</li>
<li>I have read alot about cookies and the thing to do is refrigerate them as it stops them melting and spreading too much. i chilled mine for about 20 mins...this was as long i could wait</li>
<li>This is where it got quite messy for me, getting the choc hazelnut spread in the cookies Natasha says to flatten a ball of cookie dough in you palm, place the cold Choc hazelnut in the middle and f<span style="background-color: white; color: #4c4c4c; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.2px; text-align: justify;">old the edges of the cookie dough up around the Nutella, pinching together to seal it in, and then roll it gently between the palms of your hands to form dough balls. </span></li>
<li>Bake till golden and little bit soft...i have learnt my lesson of over baking them....they firm up as they cool. Mine took about 18mins on gas mark 4.</li>
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Boy oh boy were they GOOD i had them warm and melty it was Divine. Bite in to these babies and you first get the nice crispy edges, then comes the soft chewy centre lastly you hit your final desitination....which is warm/melted choc Chip and the beautiful taste of choc & hazelnut. Oh I miss them already!<br />
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Thanks you Natasha for the delicious inspiration! I would love to know if any yummy posts has captured your heart & taste buds.</div>
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com2tag:blogger.com,1999:blog-4051429442049557679.post-49364390784325883652014-06-09T10:45:00.000-07:002014-07-27T11:47:09.868-07:00Coffee Cupcakes & New Look<br />
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Que the thoughts.....<i>something is different about My Cupcake Habit......but i can't put my mouse on it</i>. You may have clocked it straightway OR the words new look in the title gave it away doh. You see I was rather bored with my old blogger look, had totally blog envy looking at all the pretty blogs out there and wanted something new + lovely. So I bought this lovely premade template from Etsy...and my blog is complete. Now anyone for coffee cupcakes?<br />
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I have recently fallen hard for anything to do with Coffee, its rather a yummy flavour in cakes...still can't drink the stuff though! (<i>odd) </i>I was never really bothered with coffee cakes before...would completely over look them for whatever other baked good was available....<i>i'm so mean- i regret it terribly now</i><i>. </i>Then one day there was NO other baked good, so I had me a slice of coffee.....and it was gooood. I loved the sweet coffee taste that you got from the sponge and yummy Buttercream. I had tasted all the ones available in the supermarkets, and felt I should bake me some coffee yumminess. <br />
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Now I was really only interested in digging in to lashings of coffee buttercream...the cake base was an afterthought! To flavour my buttercream I poured some hot water in to a teaspoon of coffee granules. Try not to dilute it too much as it will weaken the coffee flavour which will mean you need lots of it to get the flavour coming through in the buttercream. This will then make your buttercream quite soft.<br />
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Recipe<br />
100g unsalted butter<br />
200g of icing sugar<br />
I used three teaspoon of the coffee to get the flavour I wanted.<br />
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Cream the softened butter with half of the icing sugar to avoid making a big mess. Then add the other half of the icing sugar with the coffee. Beat until light and fluffy.<br />
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The sponge was an a nice normal cupcake base to which I added the remaining coffee liquid to.....you can tell I only needed it as a vehicle for my yummy coffee buttercream.The buttercream was gorgeous! Lovely and light in texture with a yummy coffee hit. I was a happy little baker digging in to these babies.<br />
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So, have u guys discovered any new yummy flavours recently ? What do you think of the new look?! You can now easily access my Instagram and twitter if you wanna check them out or mayb even follow me ;)<br />
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See you soon xcupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com5tag:blogger.com,1999:blog-4051429442049557679.post-29329814121185740302014-05-05T10:57:00.000-07:002014-05-05T13:51:10.974-07:00 Let loose at Cake International 2014<br />
Hey Everyone<br />
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As I'm a self confessed obsessed baker if there is even a sniff of any baking related events nearby..(london) I'm there! Which is why its unsurprising that I was stalking the aisles of the cake international at The Excel last month.......stalking in a dedicated way not a creepy way.<br />
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Last year I attended the Cake +Bake show and was loitering the lobby with my twin trying to get last min tickets thankfully we did. I wasn't intending on doing that again so this trip was well planned. Like <b>strategically </b>I was armed with notes, snacks,camera, time + places of stall and demos I wanted to see. I was very proud of my self I have to say lol!</div>
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I spent a lot of money, places like that are dangerous for people like me. To make myself feel better they were things that were </div>
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1 Awesome</div>
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2 Totally necessary</div>
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3 On a very good deal</div>
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4 Where things I was planing to get online which would have come with delivery charges.</div>
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I spent quite a bit at Purple Cupcakes....I love that place and their brand everything about them is gorgeous! I bought their Impressit letters pack, a pretty embossed folder, and their swirly piping nozzel. I had received a delivery from them 2 days before I went to the Excel and errr..... went back for more!<br />
Other purchases were 2 24 cupcake carriers the first was £12 and then I got the 2nd for 10. Which is a great deal normally those things are in the £24 region! A pack of colourfull cupcake cases,another nozzel, some flavourings and lastly some cute baby themed stamp/cutters. After a while I forbade myself from buying anything else!<br />
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I took loads of pics of the competition cakes there were loads of awesome cakes I stuck to the pretty ones more than the novelty ones... feast your eyes.<br />
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Aren't they gorgeous the detail on them was awesome, there are some very talented people out there. I wanted to just stay there.....it was so pretty there! Unfortunately I couldn't, I had take my bulky purchases and catch the tube home. FYI it was a pain in the arse carrying two cupcake carriers + plus 2 bags on a packed a train in rush hour. It was certainly worth it though, I had a very productive, informative and of course pretty day at the Cake international.<br />
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See ya x<br />
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com4tag:blogger.com,1999:blog-4051429442049557679.post-30042254022410447712014-04-10T09:26:00.001-07:002014-04-10T09:26:25.825-07:00A Yummy Pretty Chocolate cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVQnn3KEjZX-lCbRdnOf8OZfXXpPFaDNbtWQdJJPS4YvHuI7bV4aiyKgOknqa-Dca-xUJpk0QNzTyQG3_6DQVNEFxkOzWYXhsX6Q_I2-S2GRVXBqLo5qW0PDGD4yazQ9tZOQVGIqHauI/s1600/IMG_0616.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVQnn3KEjZX-lCbRdnOf8OZfXXpPFaDNbtWQdJJPS4YvHuI7bV4aiyKgOknqa-Dca-xUJpk0QNzTyQG3_6DQVNEFxkOzWYXhsX6Q_I2-S2GRVXBqLo5qW0PDGD4yazQ9tZOQVGIqHauI/s1600/IMG_0616.JPG" height="536" width="640" /></a></div>
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Hi Guys<br />
My internet has been down hence the no posts for a while...but the techy guy came today and all is well with my laptop again...horray!<br />
I have a chocolate cake to show that I made when my nieces and nephew were coming around for a visit. I wanted to make them a cake...and it had to be chocolate so feast your eyes on the end product. I used a <a href="http://www.bbcgoodfood.com/recipes/2303676/black-forest-gteau">bbc good food</a> chocolate cake recipe but used sour cream instead of the suggested buttermilk/yoghurt. As I had used this recipe before with yoghurt and remember thinking it had a lighter chocolate flavour due to the yoghurt.<br />
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I didn't want to cover the whole cake in chocolate as the kids would have probably been as high as kites. So to make it pretty I piped some roses around the edge of top layer. <span style="background-color: white;">FYI </span>the middle part looks like I was trying to hide something because.....I was trying to hide <span style="background-color: white;">something.</span> I tried to pipe roses in the middle but it got a bit wonky then I started to run out of buttercream so I just removed the middle roses and got out some handy chocy sprinkles!<br />
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This went down really well, they couldn't wait to get their hands on it.... so much so that while i was upstaris they licked the roses of the top! when I came back there was three roses left! A cheeky smile and some chocolate fingers led me to the culprit rather quickly.... I suspect she had an accomplice though. I really liked the chocolate sponge it was nice and chocolaty with a lovely texture. The buttercream was perhaps a bit thick....I think I should have used more buttercream on the cake as it was quite big. The cake to buttercream ratio was a bit off.<br />
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Sorry but I cant remember the measurements I used for the buttercream....I did use cocoa powder instead of melted choc though. So behold this has been the first proper cake I've posted on here ...<b>GASP </b>and this a baking blog, A wrong has now been righted. See ya :) <br />
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com12tag:blogger.com,1999:blog-4051429442049557679.post-60256951365100812342014-03-17T13:28:00.000-07:002014-03-17T13:48:10.807-07:00Peanut Butter and Choc Chip Blondies<div class="separator" style="clear: both; text-align: center;">
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Hi<br />
This weekend I had my first ever go at a Blondie. For sometime time now I had been achying to bake something with Peanut Butter in it, so after some thinking I decided to make Peanut Butter and Chocolate Chip Blondie. I was really looking forward to what they would be like as I'd never tasted one before.<br />
I found a really simple Rachel Allen <a href="http://uktv.co.uk/food/recipe/aid/607182">recipe</a> online and got on with the experiment.<br />
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I found this was easier to judge...i took it out when the edges had crisped up but the middle was soft...not wobbly just soft. I let it sit a while to firm up before i cut it....I wish my choc brownies cut this nice and neat! The Blondies definitely tasted better the longer they sat. The flavour seem to come to together better and you got a stronger taste of the Blondie part of it.... if that makes sense. They were dense..I imagine this is down to the Peanut Butter in there. I didn't use as much sugar as the recipe recommended as I was scared of it being too sweet. I ended up drizzling some choc over the top which helped give you more of a chocolate hit as well as looking pretty of course.<br />
I wished I'd put in more choc chips it was really nice when you bit in to one. The PB flavour is really strong...I wish I'd used smooth Peanut Butter...sometimes it was too chunky.The edges were nice and crisp with the slightly softer middle. At times it reminded me of big chocolate chip cookie..the textures in the two were quite similar. I really quite liked this! It shan't be the last Blondie I make as I really like the texture and idea of a Blondie. <br />
ps just saw Rachel has a Banoffee Blondie recipe!....my twin has put in a request for an Almond and Cherry one. Have you guys got any fav Blondies?<br />
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com4tag:blogger.com,1999:blog-4051429442049557679.post-12703750578879606232014-03-11T11:54:00.000-07:002014-03-11T11:54:07.130-07:00A Lush Apple and Caramel Cake<br />
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<i>Dear Carnation Caramel,where o where have you been all my baking life?! I'm sorry I've never used you before..not sure what was wrong with me. From this day forth I solemnly swear to bake with you lots.</i><br />
Today's bake is a beautifully simple but seriously delicious cake, bringing together the lovely flavours of Apple and Caramel. The awesomeness of baking with caramel was only realized when I used it in my Salted Caramel Brownies,from then on I knew it was gonna be a baking staple in my cupboard. I adapted Jo Wheatley's Apple+Blackberry loaf recipe to make this delicious little treat.<br />
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Ingredients<br />
Self-Raising Flour 170g<br />
Sugar 130g<br />
Butter 170g<br />
Bramley Apples 2 peeled + chopped<br />
Half a tin of Carnation caramel.<br />
3 Eggs<br />
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This cake was an all in one method which was fab literally chucked everything in apart from the Apples and Caramel, mixed it until everything was combined. I cut up the Apples in to chunks then mixed them in some of the Caramel and gently folded that in to the cake mixture. I poured everything in to my lined square cake tin alternating cake mixture with the remaining caramel.Simple. It baked for about 40 mins<i> I think</i>... at Gas Mark 4.<br />
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This cake smelled amazing and tasted even better everyone loved it! It was beautifully moist and the Apples still had a bit of crunch to them. The Caramel added a delicious flavour to everything it was fab I was so happy with it. It tastes even better once its had time to cool and sat a while as the Caramel flavour gets stronger. The two flavours worked amazing well together and had a lovely familiar taste that we still can't place! It was like getting a big cake hug by the beautifully comforting flavors. Can't get over the Caramel flavour...... ..I miss it so much.....<i>sniff sniff.</i>
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<span style="font-family: Times, Times New Roman, serif;">Hiya</span><br />
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<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">So after making my<span class="apple-converted-space"> </span><a href="http://mycupcakehabit.blogspot.co.uk/2014/01/almond-cherry-couronne.html">Almond Cherry<span class="apple-converted-space"> </span>C<span style="text-decoration: none;">ouronne</span></a> I've been bitten by the bread making bug and wanted to have ago at some rolls. I've been trying to use my Jo<span class="apple-converted-space"> </span>wheatley<span class="apple-converted-space"> </span>Passion for Baking book more, so I was flicking through it looking at all the lovely pics...<i>as i often do </i>when<i> </i>these Orange Spiced rolls caught my eye.</span></span></span></h3>
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<span style="font-family: Times, Times New Roman, serif; font-weight: normal;"><span style="background-color: white;">I started making these quite early in the day which is necessary because of the time which you need to dedicate to them<span class="apple-converted-space"> </span>proving<span class="apple-converted-space"> </span>twice. It was relatively straight forward and rather similar to<span class="apple-converted-space"> the </span>Couronne. I still think I need to work on my kneading methods but I think what I was doing got the job done. This time after the first<span class="apple-converted-space"> </span>proving<span class="apple-converted-space"> </span>the dough did<span class="apple-converted-space"> </span>double<span class="apple-converted-space"> </span>in<span class="apple-converted-space"> </span>size which didn't happen with the<span class="apple-converted-space"> </span>Couronne.</span></span><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><span style="font-weight: normal;">Unfortunately for some reason this time,when I was rolling it out the dough was really tough and I struggled to get it the rectangle shape which was required. I'm not sure why it was so tough...should I have kneaded more to get it soft and stretchy before rolling it out?! I was quite thrown by this as it didn't happen the last time. Anyway I soldiered on and rolled it out sprinkled the Cinnamon,</span><span class="apple-converted-space" style="font-weight: normal;"> </span><span style="font-weight: normal;">Demerara </span><span style="font-weight: normal;">Sugar, Pecans, Orange zest and Mixed Spiced over the dough and started rolling up.</span></span></span></h3>
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<span style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">After I rolled and cut them up I had to leave it prove for a second time for 40<span class="apple-converted-space"> </span>mins<span class="apple-converted-space"> </span>or until doubled in size. Then you can whack them in the oven. The smells coming from the oven where gorgeous! Beautifully<span class="apple-converted-space"> </span>Cinnamon<span class="apple-converted-space"> </span>+<span class="apple-converted-space"> </span>Citrusy scents,<span class="apple-converted-space"> </span>I left the kitchen door open so it could go all around the house! I was quite apprehensive about tasting these I was worried about the dough being so tough...it wasn't normal....and sadly I was proven right, these rolls were tough and chewy. They tasted of all the<span class="apple-converted-space"> </span>lovely<span class="apple-converted-space"> </span>flavours which were in them but they were so tough we had to dip them in our tea for 30 seconds to help soften them<span class="apple-converted-space"> </span>before<span class="apple-converted-space"> </span>eating them. Seriously.</span></span></span></h3>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><span style="font-weight: normal;">I so<span class="apple-converted-space"> </span>disappointed<span class="apple-converted-space"> </span>about it...the whole process<span class="apple-converted-space"> </span>was going<span class="apple-converted-space"> </span>relatively<span class="apple-converted-space"> </span>well. I was wondering if any of you bread experts know why the dough ended up so tough? Please let me know, or any ideas of what can do to avoid it happening again I'm baffled. Maybe I<span class="apple-converted-space"> </span>under kneaded? Or maybe this<span class="apple-converted-space"> </span>recipe<span class="apple-converted-space"> </span>called for </span></span></span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;">different</span><span class="apple-converted-space" style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;"> </span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;">ingredients so it was going to be </span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;">different to the Couronne</span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;">.</span><span class="apple-converted-space" style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;"> </span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;">Maybe</span><span class="apple-converted-space" style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;"> </span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;">rolls like these are meant to be a chewy?</span><span class="apple-converted-space" style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;"> </span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;"> I don’t</span><span class="apple-converted-space" style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;"> </span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-weight: normal;">know!! Some advice please for this bread novice. </span></h3>
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cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com10tag:blogger.com,1999:blog-4051429442049557679.post-14182691772059115302014-02-24T13:09:00.002-08:002014-02-24T13:09:25.203-08:00Chocolate Viennese biscuits sandwiched with chocolate Ganache <div class="separator" style="clear: both; text-align: center;">
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This week we have these pretty little Viennese Biscuits sandwiched with a luscious chocolate Ganache.<br />
They sit there all dainty and innocent but making them to begin with was infuriating! I used Jo Wheatley's Melting Mousse Moments for this recipe, I didn't fancy the raw egg in her Choc mousse filling so I opted for a safe yummy Ganache instead.<br />
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So what was hard about making these pretty little things? Well as all they contain is dry ingredients so combining them was beyond frustrating. The mixture nearly got stuck in my electric mixer- I thought it was gonna break! So after that I turned to a trusty wooden spoon, but the mixture was so stiff it wouldn't reach the mixture at the bottom of the bowl and to top it of the bowl kept trying to run away from me. It was a pain in the butt! Got me well and truly annoyed so i chucked it in the fridge and left it till the morning when I was seeing something other than the colour red.<br />
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So, the next morning brought round 2 with the mixture, as there was no pointing even contemplating trying to pipe them on to the baking tray as you normally would I decided to roll and cut them like your average biscuit. They took about 12-15 minutes in my oven I took them out when the tops were firm to touch but still had a bit of a give. Let them cool before moving them they are delicate little things.<br />
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Right, having baked them all I was on much better terms with these biscuits. Once assembled I tasted..... they were seriously delicious! Lovely and crumbly not too buttery which is something I found last time I made Viennese bics. Seriously chocolaty,which was beautifully complemented by the fluffy light chocolaty Ganache filling. Once you bit in to it you got intense crumbly chocolaty biscuits followed by lovely sweet fluffy Ganache YUM! They were truly forgiven!!!<br />
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I was really happy with these and think I will like to try more biscuits filled with yummy things, especially as I think I'm getting the hang of not over baking a biscuit. Gone are <span style="background-color: yellow;">the</span> days I would wait till they were really coloured to take them out which meant when I got round to tasting they were seriously hard. I'm thinking something with lemon curd maybe......<br />
Have you guys made any yummy biscuits with an even yummier fillings lately? Any suggestions on what should next fill my biscuit tin? <br />
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com12tag:blogger.com,1999:blog-4051429442049557679.post-45719168816890441382014-02-17T12:13:00.000-08:002014-02-17T15:36:40.774-08:00Salted Caramel Chocolate Brownies<div class="separator" style="clear: both; text-align: left;">
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Hey, so sometimes I like to take my sweet time trying out a particular baking trend. Sometime I'll think about it for while...daydream about what I <b>could </b>do with it then finally one day I stop thinking and starting doing. Which is how you come to see this little Salted Caramel beauty in front of you. This was my first time EVER trying anything Salted Caramel so I'm not quite sure if this is how its meant to be or this is just how I've made it. Not a clue guys but nevertheless it was awesome! </div>
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I liked the idea of having lovely little pools of golden caramel hiding in and around a lovely dark rich Brownie. I had some Carnation Caramel (yeah I'm too scared to try caramel from scratch!) in the cupboard to which I added some Sea Salt. Bit by bit as didn't want to go overboard and have it overly salty...that would be typical me. I liked that the salt took away some of the sweetness from the Caramel. For the Brownie I adapted a Jo wheatley's Brazil Nut Brownie recipe....I remember changing lots of elements around so can't quite remember what quantities went in at the end! </div>
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I put half of the brownie mixture in to my tin, smoothed it out and pushed it in to the corners. Then I poured the Salted Caramel on top, I used about half of a small tin, pushed that in to the corners smoothed it out. Finally topped that with the remaining Brownie mixture, making sure the Caramel was safely tucked away inside not peeking out any where.</div>
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Right, as you might be able to see I took them out when they were still quite gooey...I waited and waited afterwards for it to set like a good little baker but it just wasn't getting stable! Hence the roughly cut portion you see above. I think maybe the hot caramel inside wasn't allowing it to firm up and set completely. The top would be quite hard and then I would plunge the knife in thinking I'm gonna cut some pretty slices to photograph and then it would just squirt out the sides. It wasn't playing ball.....but when something tasted that GOOD it can do whatever it liked!! and <i><b>oh boy </b></i>did this taste amazing guys. It was beautifully chocolately and fudgey then you would get the salted Caramel coming out to say hello which you gave you gorgeous Caramel hit. It was amazing people!! </div>
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I'm not mentioning the slight anaemic colour to my brownie...just like I'm not mentioning that the fact that it was my twin who forgot to put the Cocoa powder in.....<b>.totally</b> <b>NOT</b> mentioning that.</div>
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I really need to make brownies more often!!! I used to be scared of having them too underdone but if a gooey fondant didn't hurt me then why would a little gorgeous gooeyness inside my brownie. I shall be a lot braver with Brownies from now on...I will aim to have them a tad firmer so next so I can actually pick it up...I ate most of this baby with a spoon :) </div>
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PS So how is salted caramel supposed to taste like?! Should you be able to taste the salt?!</div>
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com14tag:blogger.com,1999:blog-4051429442049557679.post-3290932414174295152014-02-10T11:06:00.000-08:002014-02-10T11:19:28.919-08:00Lemon+Blueberry Yoghurt muffins....disappointed/PICKY baker :(<br />
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So I had this lovely idea of making some yummy refreshing Lemony muffins.....alas my idea didn't quite come to fruition. Once this was what I had decided upon I went looking for a recipe and after a while settled on this <a href="http://www.bbc.co.uk/food/recipes/lemon_and_blueberry_11428">Hairy Bikers</a> one. The making part went down fine.....but then I tasted it..... how can I describe my feelings errm....disappointment at first bite would be rather accurate.<br />
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The point of baking is that at the end of it you get a sugar kick, that was what hurt the most! I'm such a sugar nut, if something I bake doesn't deliver on that then its dead to me....<i>.lol...</i>ok I'm being a tad dramatic but it had like no sugar <b>seriously</b> I was well annoyed. Then to make it worse the texture wasn't great it was a bit dry. I thought having the yoghurt in there would help make it moist- well I wrong about that. Plus it had like no lemon flavour at all, turns out zest of one lemon was NOT enough lads.<br />
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So my way of rectifying the no sweetness came in the form of slathering some left over chocolate Buttercream from the fridge in the middle. That certainly fixed the sugar element and eating with it a cup of tea fixed the texture dilemma, after that it was nice enough.<br />
I feel like I'm being harsh they were nice enough but I've come to expect certain things before I've even baked something and unfortunately these muffins didn't deliver on those things for me so they were disappointing.<br />
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Have you guys been disappointed with a bake recently? I'm not over reacting am I?<br />
See u next week with something chocolaty x<br />
<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com6tag:blogger.com,1999:blog-4051429442049557679.post-41857615972049206342014-02-03T09:11:00.000-08:002014-02-03T09:11:00.312-08:00Chocolate Chip Shortbread<br />
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Hiya<br />
I have some Choc Chip Shortbread for you this week, this was prompted by eating some yummy Shortbread someone brought in to work recently. I decided must try some for myself and fancied putting some Chocolate chips in them.<br />
This was my first ever go at making shortbread they were super simple to make but I found the 'when to take them out' tricky. The timings given by the recipe were too early and they looked really pale, which I know is how they are supposed to look, but I have a thing about things not being baked probably so I kept them in a longer. So mine were a lovely golden colour...but technically I guess for Shortbread they were over done. I really liked the flavour of them nice and buttery packed with choc chips but <b>quite</b> crunchy!<br />
I used this <a href="http://www.bbc.co.uk/food/recipes/shortbread_1290">recipe</a> from BBC Food website. I think next time I might give a different one ago and see how that goes for me plus I will try my hardest to stick to their timings and we shall see if our 2nd tempt will be more Shortbread like.<br />
A short & sweet post....just like the Shortbread! <br />
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com4tag:blogger.com,1999:blog-4051429442049557679.post-54700612689735606562014-01-27T10:58:00.003-08:002014-02-03T09:11:54.105-08:00Mint Madness<div class="separator" style="clear: both; text-align: center;">
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My beloved cupcakes are back on my blog! all is well the world....and they've gone all minty. It been ages since I've posted cupcakes,Mint and Chocolate have been on my mind since my twin bought home some peppermint essence. I've been waiting to make them because...errr.....I wanted to purchase some nice dark brown cupcake cases to put them in .......<i>don't judge me</i>! If I'm gonna make something I want it to look amazing, so my head colour co-ordinates my bakes and that is the ONLY way they can look......admit it they would have just looked silly with blue cases right? Just don't ask how long I actually waited!<br />
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Moving on from my baking vanity, to these minty lovelies which have a rich Dark Chocolate base.They are topped with a Peppermint Buttercream and some have been flourished with chocolate chips.I used The More Than Occasional Baker's <a href="http://themorethanoccasionalbaker.blogspot.co.uk/2013/12/snickers-cupcakes-with-peanut-butter.html">chocolate cupcake</a> recipe which was amazing! A lovely moist chocolaty sponge with some serious chocolate flavour, they were even better the next day. I used 70% Lindt Dark Chocolate which has a really high cocoa content, so you if ate one on its own it was a tad bitter but they balanced out once paired with the sweet Peppermint Buttercream. They complimented each other beautifully making one hell of a cupcake! The choc chips added a nice crunch which added a different texture.<br />
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I'm always looking for great rich Chocolate cupcake and find it interesting how different they can taste depending on whether the recipe calls for Buttermilk,Yogurt or Sour Cream. Ros's recipe called for Sour Cream which was a first for me, I think it added a lot to the texture of the cupcake. I think that's something I might dedicate some posts to.... my search for the best chocolate cake/cupcake recipe which will require tasting a lot of Chocolate cupcakes....it will be hard.....but I'll manage..... SOME HOW.<br />
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For the Buttercream I creamed 150g of Lurpak with 250g of Icing Sugar to which I added <b>just</b> a teaspoon of the Peppermint Essence. This amount gave it a lovely Peppermint flavor any more would have been overpowering, lastly a splash of milk which made the Buttcream nice and creamy. I used a tiny bit of the Wilton Lime food colour gels.<br />
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<b><u>Commitment</u></b>!...I going to put it in writing now... I really want to get regular on my blog so I've decided that Monday evenings are going to be my official post night, I'm gonna try my very best to post something every Monday (InshaAllah) so do please keep an eye out.<br />
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PS Would love it if you could point me in the direction of your fave chocolate cake/cupcake recipe...I'd love to give them a try!<br />
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com10tag:blogger.com,1999:blog-4051429442049557679.post-16528203818148432482014-01-17T11:31:00.002-08:002014-01-17T11:31:59.250-08:00Almond + Cherry CouronneHi<br />
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Guess who had her first ever go at making bread? <i>ooo me! me! </i><br />
I'm sticking to my blog resolutions to try and bake different things...so this week I had a go at bread!! Its me so it was a sweet bread of course...I made a Couronne which was the week 6 technical challenge in GBBO.<br />
I really wanted this to work for me I can't bear it if my time and ingredients avail to nothing plus I hate wasting food. So I turned in to a right little Herminone and did my research.... youtubed the masterclass-watched Paul do his magic plus read lots of posts about other bloggers having ago.<br />
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So the how was the actual Couronne? It was delicious!....lovely soft sweet bread sandwiched with a delicious Almond+ Cherry filling. That filling was divine, lovley sweet almondyness... biting in those parts were by far the best bit. .<br />
My first attempt at sweet bread was relativley straightforward....having said that it wasn't all a breeze. Just little issues like my dough not rising much after the first proving. My filling was rather wet so twisting the two ends of the dough got tricky and VERY messy. The rather wet filling resulted in my Couronne taking a lot longer to bake as bread touching the filling got wet and took longer to actually bake properly. I have a thing about making sure things are baked all the way through. I didn't really relax until I was certain all of the bread was baked all the way through....to achieve this I sliced the Couronne up to get better exposure for the middle layers and popped it back in the oven for about 10 mins.<br />
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I used a <a href="http://www.bbc.co.uk/food/recipes/apricot_couronne_12975">Paul hollywood</a> recipe for the Couronne and after scouring the net used this filling recipe by <a href="http://cookiescakesandbakes.wordpress.com/2013/09/29/cherry-bakewell-inspired-couronne/">Cookies Cakes and Bakes.</a> All in all I was immensely pleased with my first attempt it was well yummy..the icing on the top made it even nicer....I'm still annoyed I forgot to buy apricot jam which meant I couldn't do the glaze on top and is was my lovely Couronne is lacking the usual shine. I'm certainly spurred on to try other sweet breads+ rolls...I see cinnamon rolls in future! x<br />
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com10tag:blogger.com,1999:blog-4051429442049557679.post-90515302775680876152014-01-03T09:32:00.001-08:002014-01-03T09:32:13.121-08:001st blogoversary! Chocolate & Orange Fondant<br />
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Happy New Year everyone!! So it my blogs birthday....I started it on the first of January 2013....I've been blogging a whole year! Before I get to anything else I would like to say thank you to everyone who has read, commented on my little blog I really enjoying reading your thoughts. I love it..... my mind is always thinking about what my next post could be and I'm forever wandering the home sections of every store looking for something pretty to put in my pictures.<br />
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So to celebrate I have made a chocolate &Orange fondant, I wanted something a bit fancy and new so I decide to give these babies ago. Oh boy am I glad a did,they were actually rather straight forward to make and as long as you stick to the timings all will be well. I used this <a href="http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/hot-chocolate-fondant-recipe">Channel 4 food</a> recipe by Ramsay but I used a different Ramsay cooker temp+time. I preheated my oven to gas mark 6 and had them in for 11 minutes exact and yes is it could have been runnier but I can live with it. To flavor them I used some orange zest and orange extract as I was using a very Dark Chocolate and I wanted to make sure you could taste the orange flavor. They were soooo nice, you get lovely chocolaty sponge from the base and top, then sandwiched between them is the silky smooth chocolate center...divine. Not too sweet not too chocolaty...(like that even exists) just perfect, I devoured this with a bit of sweetened whipped double cream..<br />
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To kick start 2014 for my blog I wanted to make some resolution for My Cupcake Habit.<br />
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<li>I want to challenge my self and bake/post some complicated trickier bakes ....must try and be brave!</li>
<li>I also want to try some different flavor combinations and different ingredients as I find my self just sticking to my favorites....believe it or not their some relatively normal fruits and things that are yet to pass these lips....so I aim to bake with them.</li>
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Back soon Bye :) </div>
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com14tag:blogger.com,1999:blog-4051429442049557679.post-72536341803867780792013-12-23T13:26:00.002-08:002013-12-25T06:11:38.224-08:00Gingerbread Stars<br />
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Hi Guys<br />
I made some Gingerbread for the first time ever this week....conclusion....this wont be the last time I bake them.. Seriously even Hanzel & Gretal would happily gorge themselves on these babies........yes I judge my baking success by whether fictional fairytale characters would happily eat them.....doesn't everyone??<br />
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I used the <a href="http://www.bbc.co.uk/food/recipes/gingerbread_men_99096">BBC Food gingerbread</a> recipe.<br />
I am sure everyone and their mother has made gingerbread before but this new novice loved everything involved in the process. From the delicious intoxicating scents that wafts all over the house when they start baking to the lovely lingering cinnamon smell that clings to the biscuits tin afterwards. Mostly importantly the delicious taste. These were soft and chewy in the middle and crisper towards the edges, the only way any biscuit should be, full of that yummy Gingery Cinnamon flavour. YUM!<br />
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Note:Mine took 11 minutes in the oven don't move them from the baking tray as soon as you take them out as they are delicate let them rest so the softer middle becomes stable. They will firm up after they have sat a while so best to get them out earlier otherwise you will get really hard bics.<br />
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I'm entering these lovley things in to lots of challenges as they are yummy and festive which goes with the themes for this month.</h2>
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<a href="http://www.whatkatebaked.com/2013/12/tea-time-treats-december.html" style="color: #bf277e; font-weight: bold;">Tea Time Treats</a> hosted by Kate from <a href="http://www.whatkatebaked.com/" style="color: #bf277e; font-weight: bold;">What Kate Baked</a> and co-hosted by Karen from <a href="http://www.lavenderandlovage.com/" style="color: #bf277e; font-weight: bold;">Lavender and Lovage</a>. The theme this month is Festive Food Gifts<br />
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<a href="http://www.dollybakes.co.uk/2013/12/Calendar-Cakes-December-2013.html" style="color: #bf277e; font-weight: bold;">Calendar Cakes</a> hosted by Rachel from <a href="http://www.dollybakes.co.uk/" style="color: #bf277e; font-weight: bold;">Dolly Bakes</a> and co-hosted by Laura from <a href="http://lauralovescakes.blogspot.co.uk/" style="color: #bf277e; font-weight: bold;">Laura loves Cakes</a>. Their theme is Jingle Bell Rock.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ga6BYG3Cwsh6QCS6DJzJQOieaMd-2kfDogrq-WEbetENg5cpkUQnhzPlQqF6WzB2QViVRRriG4_m2gEgN48CvX2GUPmsXiJ0haDf1ijHVD8ZVN0DfivaO4dNrLnKq-Z4hXCC56qMLyfz/s1600/calendar-cakes.jpg" style="color: #bf277e; font-weight: bold; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ga6BYG3Cwsh6QCS6DJzJQOieaMd-2kfDogrq-WEbetENg5cpkUQnhzPlQqF6WzB2QViVRRriG4_m2gEgN48CvX2GUPmsXiJ0haDf1ijHVD8ZVN0DfivaO4dNrLnKq-Z4hXCC56qMLyfz/s200/calendar-cakes.jpg" style="border-width: 0px;" width="180" /></a></div>
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<a href="http://www.cakeyboi.com/2013/12/treat-petite-december-2013.html" style="color: #bf277e; font-weight: bold;">Treat Petite</a> hosted by <a href="http://www.cakeyboi.com/" style="color: #bf277e; font-weight: bold;">Cakeyboi</a> and <a href="http://www.thebakingexplorer.com/" style="color: #bf277e; font-weight: bold;">Baking Explorer</a>. The theme this month is Happy Holidays.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB0rO86NYxkbzDt1_XzQhKm6JVDIArw6dEUasyXw3c2sFkyE-lR9KrG_uOKIRStYs2ZOZK9T_wabL4Nrz1lf7wFXVWj_BTq7O_Vgl49TPBF59g5RGFroLAoo30Ej4cgjMGpd0Q5sWK4wn/s1600/TreatPetiteLogo.jpg" style="color: #bf277e; font-weight: bold; margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifB0rO86NYxkbzDt1_XzQhKm6JVDIArw6dEUasyXw3c2sFkyE-lR9KrG_uOKIRStYs2ZOZK9T_wabL4Nrz1lf7wFXVWj_BTq7O_Vgl49TPBF59g5RGFroLAoo30Ej4cgjMGpd0Q5sWK4wn/s200/TreatPetiteLogo.jpg" style="border-width: 0px;" width="200" /></a></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHXNyBZlWq8NSFmw1KB9OKR2poowOCCJjRIiBD0HE7SqruRlEJrqcU3FFku2iCb69FeWiJzSQMvuk5yHl5doSZSQF29r8CiMJcH95HnrFj1A3NN-TEli_8IBmECT_DEQ5hywd30XvyxlJ/s1600/AlphaBakes+Logo.jpg" /><br />
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cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com8tag:blogger.com,1999:blog-4051429442049557679.post-89789967074548613252013-11-24T07:25:00.002-08:002013-11-24T07:25:54.958-08:00New segment: Inspired By.......Chocolate and Hazelnut Cookies <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQnA14DPQPx33pMANW7gcKbXoNvIqHbibO11Nrerx1hwF9Eob-MkO7oYeE88WfNEajfAxl5-i1wFk8-y2yLMBHRgud3PJssXuBu6nVF7JR35xUDodPIswpNibVSMdtEpjr9r6zzR-lBY/s1600/chocolate+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQnA14DPQPx33pMANW7gcKbXoNvIqHbibO11Nrerx1hwF9Eob-MkO7oYeE88WfNEajfAxl5-i1wFk8-y2yLMBHRgud3PJssXuBu6nVF7JR35xUDodPIswpNibVSMdtEpjr9r6zzR-lBY/s640/chocolate+cookies.jpg" width="426" /></a></div>
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I lose a lot of time drooling over lovely delicious blogs, and a lot of these I'll just admire or comment on.....but sometimes I see some bakes that I think....I'm so making me some that! because of this I thought I would start a <i>Inspired by </i>segments where I make those things that have caught my fancy from fellow baking blogs using their recipe or adapting slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYslpbL-mzxs_kjF3uQwWRfYHs4B2k5IhZLGFuxxvZLfuiCfSLGvOwSXLAMwGrvsg2uZiaoVrt1y69y7gHZa-SFZmZEs-gnovS_G9gwhdTPzCOxUpOpe-Ep1Jwyy78K3d2XNJ5NQAFGWE/s1600/A6H_3539copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYslpbL-mzxs_kjF3uQwWRfYHs4B2k5IhZLGFuxxvZLfuiCfSLGvOwSXLAMwGrvsg2uZiaoVrt1y69y7gHZa-SFZmZEs-gnovS_G9gwhdTPzCOxUpOpe-Ep1Jwyy78K3d2XNJ5NQAFGWE/s640/A6H_3539copy.jpg" width="640" /></a></div>
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This week I was <i>Inspired by</i> <a href="http://www.bakingmakesthingsbetter.com/2013/11/chocolate-hazelnut-and-chocolate-chip.html">Baking makes things better</a>, I saw some lovely Chocolate and Hazelnut cookies on their blog. I love this flavour combo so <span style="color: #262323; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 14px; line-height: 19px;">Melissa and Courtenay </span> kinda had me hooked from just the title! As the only chocolate cookies I've made before are Nigella ones I thought I would use that recipe and elements from the girl's recipe.<br />
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The only changes to <a href="http://www.nigella.com/recipes/view/totally-chocolate-chocolate-chip-cookies-29">Nigella's recipe</a> were that I added a handful of hazelnuts that I toasted, this brings out the flavour of them otherwise you bite into bland hazelnuts. Plus some chocolate spread which is what Melissa and Courtney did.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTDBNyGWJtncIBPMmOG8u4qH9C0Li6eRkHSbusIarEU20IJNvDmZTL6yfWByH7CQBIw3gK2YN8we_cIwRqTDFTtMQwTpX7dnj81JElytz6NN0WJnsfUnRCL44TJtnEx1qkZYEauTZ49g/s1600/A6H_3538copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTDBNyGWJtncIBPMmOG8u4qH9C0Li6eRkHSbusIarEU20IJNvDmZTL6yfWByH7CQBIw3gK2YN8we_cIwRqTDFTtMQwTpX7dnj81JElytz6NN0WJnsfUnRCL44TJtnEx1qkZYEauTZ49g/s640/A6H_3538copy.jpg" width="640" /></a></div>
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These were some seriously nice cookies! Super chocolatey with lovely crunch of Hazelnuts here and there. My only critique was I think I baked these a tad too long, so I didn't the chewy cookie texture I like in a cookie.....but they were still super delicious. Very glad I made them! <br />
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com6tag:blogger.com,1999:blog-4051429442049557679.post-59770965404196371322013-10-19T09:27:00.003-07:002013-10-19T09:27:56.909-07:00Cherry & Almond Viennese Biscuits <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjIimpHPp25jayhGxcZ0BMStVhX1u-bpnCeSN6P0G808RdKDLP5n7hS6c3HJefEK9MWZ7D1NyN-bVEyV40TGiUeW6KmP9TSjfxiGguaAyw3SRZ0grMzKW9cnUcJYJfLGsr4kac-eeYV8/s1600/VIN+BIC.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjIimpHPp25jayhGxcZ0BMStVhX1u-bpnCeSN6P0G808RdKDLP5n7hS6c3HJefEK9MWZ7D1NyN-bVEyV40TGiUeW6KmP9TSjfxiGguaAyw3SRZ0grMzKW9cnUcJYJfLGsr4kac-eeYV8/s640/VIN+BIC.jpg" width="640" /></a><br />
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Hiya,<br />
just one week left of GBBO!....I'm not sure my achy bakey heart can bear it! This week I've made biscuits because Ruby made savoury biscuits in her canapé signatures...I don't do savoury I'm all about the sweet so I made some sweet biscuits.<br />
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As a baker and lover of everything sweet/baked I have a few flavour combos that I LOVE...quite a few actually. I seriously love anything Bakewelles<i>que</i>, I even hear the words almond and I'm THERE....I don't even wait to find out if its with the traditional Raspberry or equally delicious Cherry. Seriously how inviting, cosy, and just plain old delicious are these flavours ppl?! Yes I'm assuming your are ALL fellow Bakewell flavour lovers.As my mind <b>can't ,shan't and just</b><i> </i><b>stubbornly won't </b> contemplate the idea that there are people amongst us who may not be fans (feel free to suspiciously look over your shoulder at those nearby....ARE THEY ONE OF THEM?!)<br />
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Right on to the these beautifully biccys, I saw them on The Baking Explorer. Kat changed this Hairy Biker recipe to use delicious Cherry and Almond flavours. So I have Kat to thank for introducing my beloved flavours to me in a lovely new way. These biscuits were awesome! Crumbly buttery Viennese biscuit, lovely Almondy buttercream and sweet Cherry jam. My beloved Bakewell flavours in beautiful biscuit form.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKfhmSp4edPutJ8jTKebkXcYwzjU_AXeb3eNBAwgNNR6KFFnfqWJCn4J1muCPY7misyMyhTTg1foU0xP3tQcn19zBLL6J3MHNbiWYLMJsqPYl-OiZK54F8VpNOD6R849k1XmtVknNoD4/s1600/A6H_3402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKfhmSp4edPutJ8jTKebkXcYwzjU_AXeb3eNBAwgNNR6KFFnfqWJCn4J1muCPY7misyMyhTTg1foU0xP3tQcn19zBLL6J3MHNbiWYLMJsqPYl-OiZK54F8VpNOD6R849k1XmtVknNoD4/s640/A6H_3402.JPG" width="428" /></a></div>
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Thoughts on bake of finale: I think all the girls are amazingly talented, but I feel Kimberly should win purely on her consistently amazing baking, awesome interesting flavours not to mention some of the reviews she has got off Paul....come on... amazing. I 've read some of the favouritism stuff that's been going around about Ruby....I don't know... she is awesome as well but if they look at it fairly from ep1 to now the only fair decision in my eyes is that Kimberly is crowned. Having said that I can EASILY see them handing it to Ruby, if she pulled something epic out of the bag. Talented France has made it this far but I think her past style over substance issues will come back to haunt her so I don't think she could steal it from the others. </div>
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What do you guys think? Who deserves it?! Who will win!? </div>
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<span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">I'm sending this to the The Great Blogger Bake Off which is hosted by </span><a href="http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html" style="background-color: white; color: #4d469c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">Crazy Kitchen</a><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> and </span><a href="http://www.mummymishaps.co.uk/category/gbbo" style="background-color: white; color: #4d469c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">Mummy Mishaps</a><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> </span></div>
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cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com12tag:blogger.com,1999:blog-4051429442049557679.post-84448384599724187722013-10-06T09:41:00.002-07:002013-10-06T09:41:51.662-07:00White Chocolate & Strawberry Eclairs<div class="separator" style="clear: both; text-align: center;">
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As each week goes we grow closer to GBBO finishing!...its going so fast. This week was pastry week; the signature bake was Suet Pudding after hearing exactly what is was....I'm felt wondering why ppl Why? How can they eat that?! The technical was Religieus, Choux Pastry fashioned in the shape of nuns filled with Crem Pat and topped with Ganache. Last but not least the was a Puff Pastry show stopper. You know your in trouble when Paul questions your methods from the off.....Glen and his SPECIAL puff pastry way....poor Glen.<br />
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I've been really bad with trying to bake along but I'm getting this week out on time..(ish) I decided to go with Choux Pastry and make some Eclairs. I chose to try white chocolate and Strawberry...a combo I hadn't tried before believe it or not. I chopped some strawberries and folded it in to the Whipped cream then dunked them in white chocolate!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7WVeqGs53_ObxkHRErycz3HpePdrBHWiW2Su6DYPV3B743rFid4IkHYDgo6Q9B9Q_SuJ-OIyY4ORRGobiKoZkf_eCOyp-RGeJiaW1GgEaYTK4c8i9QPSQZWYmZ7hyphenhypheni7eRy6EtJ7EuuQ4/s1600/STRAW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7WVeqGs53_ObxkHRErycz3HpePdrBHWiW2Su6DYPV3B743rFid4IkHYDgo6Q9B9Q_SuJ-OIyY4ORRGobiKoZkf_eCOyp-RGeJiaW1GgEaYTK4c8i9QPSQZWYmZ7hyphenhypheni7eRy6EtJ7EuuQ4/s400/STRAW.jpg" width="400" /></a></div>
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I didn't know what to expect with these but they were seriously nice. The Choux pastry (<i>Paul style critique coming your way</i>) was lovely and crisp but still had a nice chew to it <i>if that makes sense. </i>The Strawberry Cream was sweet and refreshing it had a really nice strong Strawberry flavour. The white Chocolate was lovely too not too sweet which it sometimes can be. All in all I was very happy.<br />
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I'm sending this to the The Great Blogger Bake Off which is hosted by <a href="http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html">Crazy Kitchen</a> and <a href="http://www.mummymishaps.co.uk/category/gbbo">Mummy Mishaps</a> .<br />
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com19tag:blogger.com,1999:blog-4051429442049557679.post-6453032173098392612013-09-15T09:11:00.000-07:002013-09-15T09:11:05.068-07:00GBBO Petit Four challenge/ Chocolate& Orange Profiteroles<div class="separator" style="clear: both; text-align: left;">
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Hey guys, so I, like fellow obsessed baker have been watching GBBO very week since it came back into our baking telly lives. When the series returned I wanted to bake something from one of the challenges <b>but</b> only if they were baking something which tempted me..and sorry but Angel cake, Bread nor Floating Islands got me fingers itching to bake or my taste buds interested. Then I didn't have time attempt any showstoppers/signatures that <b>did</b> interest me.....what can I say sometimes I'm not very organised hence my week 4 bake coming to you now.</div>
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So week 4 was dessert week and I decided to bake something in the Petit Fours category, meet my cute little Chocolate +Orange profiteroles. This is a flavour combo I <b>love</b> which has graced my blog before in many a form, you just can't beat lovely Milk Chocolate with a delicious Orange kick...mmm.<br />
I used a <a href="http://www.bbc.co.uk/food/recipes/pauls_chocolate_clairs_59944">Paul Hollywood</a> recipe which I have used before, very straight forward and very painful on my poor arms I waited till my twin was around to help me and we tagged team the mixing part.<br />
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<b><u>My Filling</u></b><br />
Small pot of double cream <i>think it was 100 ml ish</i><br />
Icing sugar<br />
Orange Extract<br />
Milk Chocolate 100g<br />
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I whipped some double cream which I sweetened with icing sugar and flavoured with Orange Extract. I melted the Milk Chocolate drops and added a tablespoon of Orange Extract. Once the profiteroles had cooled I dunked the top of them in to the melted chocolate,and once they had set filled them with the whipped cream using a piping bag.<br />
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<b>Verdict</b><br />
SOOO delicious.You bite into the lovely crisp choux pastry and then you get a mouthful of the sweet orange flavoured cream which is finished off nicely with the gorgeous orange chocolate which tasted exactly like Terry's chocolate orange. Definitely worth the tired arms! I was very happy.<br />
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<b>Thoughts on GBBO 4 </b><br />
I'm really enjoying having bake off back, I have had a soft spot for Ruby and Ali since ep 1 when some of their bakes went VERY wrong...they were so gutted poor things.<br />
I think Kimberly is definitely one to watch out for, she is very consistent and completely wowed Paul in this pie and filo week...getting reactions from paul very baker dreams of I'm sure.<br />
I'm still impressed from the awesome chocolate work Rob did in ep1.<br />
I felt SO bad for the <i>all style and no substance</i> comment poor Frances got, very bakers worse nightmare!.......and he said it twice <i>slap in the face much?! </i> Could that comment be the writing on the wall for Frances?! who is your fave? and what do make of all the lovely remaining bakers?cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com6tag:blogger.com,1999:blog-4051429442049557679.post-39374861262916867402013-07-25T10:05:00.000-07:002014-02-03T09:11:54.099-08:00Blueberry Cupcakes<br />
Hiya<br />
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How hot has it been?! I haven't baked in a while as I can't be bare the heat of the kitchen. These were made BBH (Before the British Heatwave!)<br />
How pretty is this colour people? As I loved my L<a href="http://mycupcakehabit.blogspot.co.uk/2013/05/lemon-blueberry-cupcakes-with-lemon.html">emon + Blueberry</a> cupcakes I fancied a complete Blueberry one so here are the pics of my Blueberry baking labour. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZZRJ_mWaShHXcmvSOqimex-7xY-zxWvZtBrEN_QxXtGnMQSAMNqPOnx-9fdJVpflK_N5IxvzeM4jCIIBtCQs_F5MkV2hpCI6WQN0-_rD7H8u-6wayRc7kUys2xBYWHJPGJzPDyRXQhg/s1600/A6H_1690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZZRJ_mWaShHXcmvSOqimex-7xY-zxWvZtBrEN_QxXtGnMQSAMNqPOnx-9fdJVpflK_N5IxvzeM4jCIIBtCQs_F5MkV2hpCI6WQN0-_rD7H8u-6wayRc7kUys2xBYWHJPGJzPDyRXQhg/s640/A6H_1690.JPG" width="640" /></a></div>
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With these I used my <a href="http://mycupcakehabit.blogspot.co.uk/2013/01/chocolate-orange-cupcakes.html">usual</a> cupcakes recipe and just chucked some blueberries in at the end. As I had some Bonne Maman Blueberry jam I decided to use this to flavour my buttercream. A thing to note was that I had to use a lot of the jam to get the Blueberry flavour I wanted, loads actually, but as the jam isn't really sweet it thankfully didn't make the buttercream too sweet. Next time I think shall use fresh Blueberries in the buttercream, as I think that would be an easier more effective way of getting a lovely Blueberry flavour. </div>
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Recipe for Blueberry Buttercream</div>
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100g Unsalted Butter (Lurpack)</div>
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200g Icing sugar</div>
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3 heaped tablespoon of Blueberry Jam</div>
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Method</div>
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Beat the butter with half the icing sugar till you get a sandy consistency, then add the rest of the icing sugar along with the blueberry jam. Beat this all together till everything is incorporated.This is where I stop and check if I'm happy with the flavour and add more Blueberry jam if necessary. Normally I'm carefully to not over beat however I'd heard about beating your buttercream <b>a lot</b> to get a nice light fluffy buttercream. So hoping I wouldn't take it too far.. I gave it ago...and er...I think I may have beat it too much. It was certainly lighter in consistency but I felt it made it way too soft really, which made piping trickier plus I felt it made it taste buttery which was a bit odd .</div>
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On to the flavour, I seriously loved these! The cupcake was lovely with juicy blueberries in and around. The buttercream was a lovely Blueberry flavour. Light consistency + lovely flavour...loved it. </div>
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cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com4tag:blogger.com,1999:blog-4051429442049557679.post-23150021211804926192013-07-18T13:17:00.000-07:002013-07-18T13:17:09.387-07:00Stalk me on Bloglovin....if u like :)<br />
Hey,<br />
Yeah I'm a bit slow...but google reader has gone, if you would like to keep up with my baking world then you can follow me on bloglovin. The icon is on the right. According to bloglovin I have to post this in a post<br />
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<a href="http://www.bloglovin.com/blog/5319711/?claim=8fc9tcdyqxt">Follow my blog with Bloglovin</a><br />
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Boo..no yummy pics in this post...just admin stuff.cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com0tag:blogger.com,1999:blog-4051429442049557679.post-34530905078751671112013-07-07T07:41:00.002-07:002013-07-07T09:11:56.034-07:00Chocolate & Cherry Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCagV-eJhHLDMb20Ol2c6JUAL1GfsbfSgC3frwgjLM67KLqteQeYl0C7E60wualO1h_sL_vDbiArLWYu48VFas6_-J4FB9uL_lXeym-reFtpB6dU5VzisgLDoQbE2XoXIDfiCwi6lnBd4/s1600/A6H_1687.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPK1ZIx2E25EtcOmJwGURN_VP0h_PRdYTPD5LYKoQZhjuniT6ZKJ4apAf0XGds9YuQmgEQqjv6H__muTrDiAOkLgXfoBN22an34t-ioJ2ad_BULQruXYU_ORVD5WLaM5VyjSTKG8lcEI/s1600/A6H_1680.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPK1ZIx2E25EtcOmJwGURN_VP0h_PRdYTPD5LYKoQZhjuniT6ZKJ4apAf0XGds9YuQmgEQqjv6H__muTrDiAOkLgXfoBN22an34t-ioJ2ad_BULQruXYU_ORVD5WLaM5VyjSTKG8lcEI/s640/A6H_1680.JPG" width="640" /></a><br />
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I do solemnly swear that I shall make brownies more often! They are seriously awesome, <br />
Fudgy-tick<br />
Seriously chocolatey -tick<br />
Divine-tick<br />
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I have used another <a href="http://foldintheflour.blogspot.co.uk/2012/08/dark-and-delicious-cherry-brownies.html">Fold In The Flour</a> recipe,this time it's Susie's Cherry Chocolate Brownies.Now that makes three recipes of Susie's I have tried which I think means I'm officially her stalking her blog now :) Its her own fault for having too many lovely recipes....so Susie only has herself to blame!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-n1-ESEQoa8FKi1XUQw1KAUvGtvVvFexBdC_BYefKxsYr6Kaj_KMgeoJxszK-X16tjU7fkqZwNW1XiJVHdMTn2iaw09jXXSikvKGoscqeDwa7hA7DDHsS50Rq0k2y8coxdfiF8PxiXU/s1600/A6H_1678.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-n1-ESEQoa8FKi1XUQw1KAUvGtvVvFexBdC_BYefKxsYr6Kaj_KMgeoJxszK-X16tjU7fkqZwNW1XiJVHdMTn2iaw09jXXSikvKGoscqeDwa7hA7DDHsS50Rq0k2y8coxdfiF8PxiXU/s640/A6H_1678.JPG" width="640" /></a>I decided on using cherries because recently I've been buying cherry scones which have been really lovely, so naturally that progressed to wanting to smother them a in chocolate brownie....<b>as you do.</b><br />
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I was really happy with these, I was very careful not to over/under bake them. The result was delicious fudgey textured brownie<i> mmm. </i>The only thing I was annoyed about was I couldn't find the cherries Susie used so I opted for fresh cherries. They were perfectly fine and juicy but not as flavoursome as I bet the other cherries would have been. Although It was nice to bite in to the brownie and get a juicy cherry, I would have loved a stronger cherry flavour .<br />
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I shall be entering these in to Teatime Treats which is hosted this month by Lavendar &Lovage as the theme is fresh fruits. As I used fresh cherries I think they qualify.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCagV-eJhHLDMb20Ol2c6JUAL1GfsbfSgC3frwgjLM67KLqteQeYl0C7E60wualO1h_sL_vDbiArLWYu48VFas6_-J4FB9uL_lXeym-reFtpB6dU5VzisgLDoQbE2XoXIDfiCwi6lnBd4/s1600/A6H_1687.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCagV-eJhHLDMb20Ol2c6JUAL1GfsbfSgC3frwgjLM67KLqteQeYl0C7E60wualO1h_sL_vDbiArLWYu48VFas6_-J4FB9uL_lXeym-reFtpB6dU5VzisgLDoQbE2XoXIDfiCwi6lnBd4/s640/A6H_1687.JPG" width="640" /></a><br />
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<br />cupcake girlhttp://www.blogger.com/profile/09439747518115149163noreply@blogger.com4