Image

Tasty Tuesday: Chocolate Easter Bark

Today’s Tasty Tuesday is as simple as it gets! It would be brilliant for your own family to enjoy or to break up, wrap up and give as Easter gifts or as something to display at an Easter/Spring party.

3

You Will Need:

  • 200g milk chocolate
  • 100g white chocolate
  • Bag of mini eggs
  • Bag of white chocolate mini eggs
  • mini fudge pieces
  • any other chocolate you fancy throwing in!

This recipe is obviously geared towards Easter but you can use whatever you want in the bark, basically, have fun with it, use dark chocolate, use all white chocolate – it’s up to you!

2

Method:

  1. Line a baking tray with grease proof paper, secure it with a little dollop of melted chocolate to stop it slipping.

2. Heat a saucepan of water with a bowl balanced on top – BE CAREFUL, USE OVEN GLOVES AS THE BOWL WILL GET VERY HOT.  Melt the milk chocolate and then pour it onto the baking tray.

12

3. Now melt the white chocolate and drizzle on top of the milk chocolate, use a spoon to gently mix it and create patterns.

4. Put the mini eggs into a sealed sandwich bag and crush up using a rolling-pin.

5. Now have fun popping all the different eggs, fudge pieces and sprinkles into the chocolate!

6. Place the tray in the freezer for 15 minutes or into the fridge for about an hour before removing it and chopping it into your bark pieces!

And there you have it, Tasty Tuesday Chocolatey Easter Bark – yummers!

 

Enjoy!

#hairlesshannah

 

Guinness Chocolate Cake

Happy St Patrick’s Day!

So, I think we can safely say that many people tonight and over the weekend will be celebrating by both eating and drinking – namely having a pint of Guinness! So what better than combining the two to make a gloriously delicious Guinness cake?!

Two of my friends made this cake for me on my 30th and it was soooo good! Originally it’s a Nigella recipe so I’m sure some of you may have tried it already, but seeing as it’s St Paddy’s Day it just seemed the perfect thing to bake.

You Will Need:

For the cake:

  • 250ml Guinness
  • 250g unsalted butter
  • 75g cocoa
  • 400g caster sugar
  • 1 x 142ml pot of sour cream
  • 2 eggs
  • 1 tbsp vanilla extract
  • 275g plain flour
  • 2 1/2 tsp bicarbonate of soda

For the icing:

  • 300g Philadelphia cream cheese
  • 150g icing sugar
  • 125ml double or whipping cream

 

1

 

Method:

  1. Preheat the oven to 180 and grease and line a 23cm springform tin.
  2. Into a large, wide saucepan you need to put the Guinness and slowly add the butter which needs to be sliced thinly. Gently melt.
  3. Now whisk in the cocoa and sugar.
  4. Beat the sour cream with the 2 eggs and vanilla extract and pour into the Guinness mix.
  5. Finally whisk in the flour and bicarbonate of soda and take off the heat.
  6. Pop the cake batter into the tin and bake for 45 minutes – an hour or until a skewer comes out clean.
  7. Place on a cooling rack and let it cool completely before removing the tin – it is a really damp cake so this will take a while.

 

 

While the cake is cooling you can prepare the icing.

  1. Lightly whip the cream cheese until smooth and the add the sieved icing sugar and combine.
  2. Now add the cream and beat once more until it’s smooth and spreadable. When iced the cake should resemble a pint of Guinness with a gorgeous frothy top!

 

Make sure you only ice the cake when it’s completely cooled and then serve and enjoy!

I really hope you’re having a fab day celebrating wherever you are and that this cake can form part of your celebrations for years to come!

Happy weekend.

#hairlesshannah

 

St Patrick’s Day Gold Coin Cupcakes

Sorry this post is a little late but as they say, better late than never!

This is a fun Tasty Tuesday recipe for St Patrick’s Day this Friday, the cupcake recipe is my go to recipe and it’s so easy and delicious every time. These little cakes will be perfect for any St Paddy’s Day celebrations you may be hosting.

You Will Need:

For Cupcakes:

  • 2 eggs
  • 150g self-raising flour
  • 100g butter/margarine
  • 125g caster sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp milk

For Buttercream:

  • 200g butter
  • 400g icing sugar
  • gel food colouring
  • chocolate gold coins
  • green sprinkles

 

1

 

Method:

  1. Pre heat the oven to 190 and line a cupcake tray with cases.
  2. It may not be what everyone would agree with, but I throw all the ingredients, butter, sugar, flour, eggs and milk all in together and mix it up for about 2 minutes.
  3. Then I add the vanilla extract and mix for a further 30 seconds.
  4. Ensure the ingredients are well combined with no lumps.
  5. Now spoon the mix into the cupcake cases evenly – I use two tea spoons to do this.
  6. Bake in the oven for 15-17 minutes or until a skewer comes out clean.
  7. Allow to cool on a cooling rack before icing.

 

 

While the cupcakes are cooling you can make the icing.

  1. Add the butter and sieved icing sugar into the bowl and mix for a good 5 minutes. The longer you leave to mix, the whiter the colour.
  2. After 5 minutes, add in the green gel food colouring – keep adding until you have your desired shade.
  3. Continue to mix until well combined.
  4. If you have a piping bag, choose the nozzle you require and set up the piping kit, then spoon in the icing and get piping! If you don’t have a piping kit you can use a sandwich bag and once the icing is in the bag, simply snip the corner off and pipe away!
  5. Once the cupcakes are iced, place a chocolate gold coin in the centre and pop on your green sprinkles to finish them off.
  6. And voila – gorgeous, scrummy St Patrick’s Day cupcakes.

 

Have fun making these and let me know how you get on!

See you Friday!

#hairlesshannah

Tasty Tuesday: Rainbow Cake

So today’s Tasty Tuesday is the recipe for making a rainbow cake. I first tried rainbow cake in Dubai at The Humming Bird bakery and it was immense! I never thought I would be able to make one because it looks so impressive and complicated…BUT…one of the lovely parents of a child I taught in Dubai is a crazy talented baker and she sent me a recipe and you know what, it’s actually not that difficult, if I can do it – you can too!

You will need:

For the cake:

  • 12oz self-raising flour
  • 12oz caster sugar
  • 12oz salted butter
  • 6 eggs
  • drop of vanilla extract
  • gel food colouring

For the icing:

  • 250g butter
  • 500g icing sugar
  • sprinkles/decorations

 

Method:

  1. Cream the fat and sugar together until white and fluffy.

2. Gradually add the flour until well combined.

3. Whisk the eggs in a separate bowl and then pour in a little at a time.

3

4. Divide the mix into six bowls – I do this by eye to start with and then use scales to check that the measures are roughly even.

5. Add gel food colouring to each bowl. Using gel colouring is important as it doesn’t change the consistency of the mixture. I used to use Dr Oetker gel initially which is fine, but have recently discovered Wilton gel colouring pots which allow you to only need a tiny bit on the end of a toothpick to give you amazing colour.

6. Pour each mixture into round 18” tins and bake in the oven at 175 for 16 minutes or until a skewer comes out clean.

**note** when the cakes come out, don’t be alarmed, they will look brown, especially the blue and green ones – we always say they look like scouring pads! But when you ice them and cut into them the colour is perfect! The cakes will also be rather thin but again, that’s fine due to the amount you will be layering up.

If you want to freeze the cakes you can but pop a piece of grease proof paper between each one first.

7. Mix together the butter and icing sugar to make the buttercream – leave it mixing for 5-7 minutes to make it a whiter colour.

8. Pop the bottom layer onto the plate of stand you will be using as once it’s done it’s a tricky cake to move! Put the buttercream between each layer to the thickness you like.

9. Once the top layer is on, gently put a thin ‘crumb layer’ (thanks Catherine for the tip) over the whole cake and leave for 10-15 minutes. This makes it easier to ice the cake to a better finish as it catches and sticks all of the crumbs!

11

10. Put a final layer of icing on the cake and decorate as you like.

11. Serve up to discover the amazing, show stopping cake inside – delicious!

 

And that’s it – cake done! It is time-consuming but I sit down to do all the mixing and colouring and I must admit, it’s quite a therapeutic cake to make! It’s Spring now so colours are starting to emerge in nature so why not bring a little bit of colour into your house – go on, I dare you!

Happy Tuesday!

#hairlesshannah

Tasty Tuesday: Welsh Cakes

So today may be pancake day but tomorrow is a day to be celebrated if you are Welsh…it’s St David’s Day! My lovely mum is Welsh so we celebrate it by buying daffodils mainly but this year I thought I’d have a go at making the traditional Welsh classic – the Welsh cake!

Welsh cakes are best described as smaller, squashed scones! You can enjoy them plain with sugar sprinkled on top or you can have butter and jam..either way, believe me, they are soooo good.

I was surprised at just how easy they were to make as well, so here we go!

You will need:

  • 225g plain flour
  • 85g caster sugar
  • 1/2 tsp mixed spice
  • 1/2 tsp baking powder
  • 50g butter cut into small pieces
  • 50g lard cut into small pieces
  • extra lard for frying
  • 50g currants
  • 1 egg, beaten
  • splash milk
  • salt

1

Method:

  1. Put the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl.
  2. Using your fingers, rub in the butter and lard until the mixture is crumbly.
  3. Now throw in the currants and work into the mixture.
  4. Then gradually add the egg and use your fingers to make a soft dough – only add milk if it seems dry.
  5. Roll out the dough on a lightly floured surface to the thickness of your little finger.
  6. Cut out rounds using a 6cm circular cutter, re roll any trimmings.
  7. Grease the griddle pan with lard and put on a medium heat.
  8. Cook the Welsh cakes in batches – about 3 minutes on each side until slightly brown, crisp and cooked through.
  9. Cool on cooling rack although they are delicious eaten hot!
  10. Enjoy with sugar sprinkled or with butter and jam.

 

 

I really hope you enjoy these delicious, traditional Welsh bakes and have a lovely rest of the week.

#hairlesshannah

Tasty Tuesday: Prawn & Chorizo Spaghetti

This month Family Green have totally fallen in love with a new dish that initially we found through using a company called ‘Hello Fresh.’ Since we tried it, it has been a weekly addition to our menu! It’s a prawn and chorizo spaghetti dish that is so simple to make but the taste is out of this world! Here is a quick run down of the recipe – honestly, you need this in your life!

For 4 people:

prawns-3

4 garlic cloves
350g king prawns
4 large vine tomatoes
360g spaghetti
1/2 tsp chilli powder
parsley – optional
pack of chopped chorizo
500g passata
1. Peel and chop the garlic, finely chop the parsley and chop the prawns into chunks. Cube the tomatoes and boil a large pan of water for the spaghetti.
2. Cook the spaghetti for 11 minutes.
3. Whilst cooking the spaghetti is cooking heat 2tbsp of olive oil (we use a few sprays of 1cal spray instead) in a separate pan and add the garlic and chilli for 30 seconds before throwing in the chorizo to cook for 2 minutes, keep stirring.

6
4. Then add in the prawns and mix for a further 2 minutes.

7
5. Next add in the tomato passata and let it bubble for 5-8 minutes before popping in the chopped tomatoes for a further 5 minutes.

6. Season with salt and pepper.
7.Drain the spaghetti and sprinkle in the parsley and stir.

8
8. Drop the spaghetti into the tomato mix, stir and serve up – perfect!

3.jpg

A totally delicious meal for four, honestly, the best thing we’ve made in ages and I think you’ll love it too!

Happy Tuesday!

#hairlesshannah

Tasty Tuesdays: Valentines baking

HAPPY VALENTINE’S DAY EVERYONE!

I hope you are enjoying a day knowing you are loved, whether that be by a partner, friend, family member or someone you showed a random act of kindness towards.

Because today is a Tuesday and it’s Valentine’s, I thought a Tasty Tuesday was called for – that way you can bake for a loved one or bake and feed yourself because hey, we all need to love ourselves right?!

I will be giving you a recipe for sugar biscuits and then showing you four ways you could decorate them using homemade royal icing. I have to say, I found it really easy, messy at times but all of the biscuits were totally delicious when finished. This is my favourite Tasty Tuesday so far!

Sugar biscuits (these are the usual measurements but I doubled it for the amount of biscuits I was making hence the ingredients in the photo!)

You will need:

  • 250g plain flour
  • 200g unsalted butter in cubes
  • 100g icing sugar
  • pinch of salt
  • 2 free-range egg yolks

15.jpg

 

Method

1. Preheat the oven to 170 degrees and cover a baking tray with greaseproof paper ready for later.Place the flour, butter, icing sugar and salt into the bowl attachment of your machine.

2. Mix with the dough hook slowly until breadcrumbs start to form. I used a kitchen aid with a dough hook but you can also do this using your hands, rubbing the mixture with your fingertips.

40

3. Now add in the egg yolks and mix again until a dough forms.

4. Here’s a great way to roll out your dough that I discovered which has changed my baking ways forever! Instead of flouring your surface and rolling-pin, pull out a longer strip of greaseproof paper, fold it in half and re open. Pop your ball of dough in the middle of one side and gently flatten it a little. Now fold over the rest of the greaseproof paper and roll out the dough with the rolling pin over the top!

5. Pop your rolled out dough, still sandwiched between the greaseproof, into your fridge for an hour until the dough is chilled and hard.

6. Uncover the top half of the greaseproof and then cut your shapes using cookie cutters.I used various sized heart cutters for the different biscuits I was making.

7. Pop your cut out biscuits onto a lined baking tray and place into the fridge again for about 15 minutes before the oven as this will help them keep their shape more as they bake.

8. Bake in the oven for 10-12 minutes, until they are slightly brown around the edges.

9. Remove and after 5-10 minutes transfer onto a cooling rack. Don’t move before hand because they will be soft and break.

42

 

Now to decorate.

For jammy dodger biscuits you will need:

7

  • jam of your choice -raspberry or strawberry
  • icing sugar

Method:

You will see from the pictures here that when I made my sugar biscuits, I had to pair up the biscuits, one whole biscuit with one that has a smaller heart cut out in the centre.

1. Once the biscuits are totally cool, take the complete half of the biscuit and gently cover it with a layer of jam.

2. Now get the top half with the heart-shaped hole and tap icing sugar over it.

3. Finally place the sugar-coated half on top of the jam covered half and voila, jammy dodger biscuits complete!

Top Tip – keep these biscuits in a tin and keep in the fridge. Otherwise the jam will soften the biscuits really quickly.

 

For love bug iced biscuits you will need:

  • 375g icing sugar
  • 2 egg whites (about 60g)
  • lemon juice
  • piping bags
  • black writing icing
  • red gel food colouring
  • silver balls
  • toothpicks

Method

  1. Sift your icing sugar into a bowl.
  2. Whisk your egg whites in a separate bowl until they begin to froth.
  3. Slowly add the egg whites into the icing sugar and mix until it becomes combined and stiffer.
  4. I recommend using gel food colouring as it won’t change the consistency of the icing. Keep adding until you have your desired colour.
  5. To start with your icing needs to be slightly thicker, add into a piping bag with a small, round nozzle. You will now need to pipe the outline onto your biscuits and leave to dry for around 10 minutes – this forms a wall for the rest of the icing.
  6. Whilst the ‘wall’ is drying, thin our your icing by adding a teaspoon of lemon juice until it is slightly runnier.
  7. Pipe zig zags of icing into the biscuits- this is called flooding. Then with a toothpick, move the icing around so it fills the entire area.
  8. Leave this to dry for 15 minutes and then using the writing icing, draw in the lady bird pattern and add two silver balls for the eyes.

 

For patterned iced biscuits you will need:

36

  • icing sugar
  • 2 egg whites (about 60g)
  • gel food colouring of your choice
  • lemon juice
  • piping bags
  • toothpicks

Method:

  1. As with the love bug biscuits, make up your icing and ice on the wall to your biscuits.
  2. You will then need to make up more icing or split the icing you have to mix in the colour you want for your biscuits. I kept with red and pink for my Valentines biscuits.
  3. To create little love hearts, flood the biscuits with one colour and whilst wet, dot on another colour. Now drag a toothpick from the centre top of the dot through to the bottom and it will form little love hearts – simple but so effective.
  4. To create lips, which I haven’t done here, flood the biscuit with one colour and then whilst wet, draw on little ovals and with a tooth pick draw through the middle and drag out the ends to form lip shapes.
  5. To create a zig zag effect you need to ice on lines of alternating colours and use a toothpick to make sure it cover the biscuits. How drag your toothpick from top to bottom through the icing all the way along your biscuit. Then in the gaps, drag the toothpick from bottom to top – easy as that!
  6. To create iced word biscuits you need to flood your biscuits, leave to dry for around 10 minutes and then pipe on your desired words – as you can see i forgot to wait and forgot to change to a smaller nozzle, I was tiring by this point! But you can still see what I’m trying to achieve!

 

So there yo have it, simple, delicious and quick biscuits! Hope you manage to make them and enjoy sharing them or keeping them for yourself!

Have a wonderful day, see you tomorrow!

#hairlesshannah