Tag: recipe

Blogmas 2019 Day Seventeen: Mini Mince Pies.

Hi guys!

I thought it was time for another recipe as I’ve only done one so far this festive blogmas season.

Check that out: Pretzel Reindeer treats

Plus, the mince pie obsession has well and truly returned.

So, I thought I would have a go at making my own mini ones. These are Perfect for a little treat.

These are super easy and super quick!

What you will need:

•Jar of mince meat

•Shortcrust ready roll pastry (Chilled)•Small circle cutter•Small star cutter•Low cal spray•Baking tray•Parchment paper

Optional Extra:

Caramel

What you will need to do:

•Line your baking tray with the parchment paper.

•Pre heat your oven to 180° C

•Lay out your pastry and cut into two.

•Use half of the pastry to cut out your circle bases and half with stars for the tops.

•Place the circles into the baking tray with a little space between them.

•Spoon a generous amount of mince meat into the centre of each circle.

•Optional: Top the mince meat with your extra flavouring (Terry’s choc orange segment or blob of caramel)

•Lift up the edges of the circles a little so that when they cook the mince meat doesnt all pour out.

•Top with one of your cut out pastry stars.

•Spray with your low cal spray/egg wash/milk. Anything that will give it that lovely golden brown finish.

• Pop into the oven until they are golden brown.

•Enjoy warm or cold.

The cool thing is I made these for my husband to take to work as part of his bake off competition and we won!! Whoop whoop 🙌🏻🙌🏻 Bake off winners.

So, they are definatly worth a try.

Let me know if you have a go at making these or if you make any other Christmassy treats.

8 days until Christmas 🎄

Ho Ho Ho

Roseanne 🎅🏻

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Chocolate Orange Brownies.

I thought I would do another recipe post and what better than brownies, Chocolate Orange ones none the less!!

Rich, gooey, indulgent and orangey.

I love baking and for any of my fellow Terry’s Choc orange lovers out there, you will LOVE this 👌🏻

My twin sister Sarah tagged me in the video for this recipe on Facebook. I will leave the details linked down below.

Chocolate Orange Brownie Recipe

❤🍊🍫😋

Ingredients

  • 150 g Dark Chocolate

    • 150

  • g Terry’s Chocolate Orange

    • 200

  • g Unsalted Butter
  • 3 large eggs (or 4 medium)

    • 275

  • g Caster Sugar
  • 90g Plain flour

    • 35

  • g Cocoa Powder

    • Zest

  • of 1 Orange (or 1tsp orange extract
  • 300g of Terry’s chocolate orange chopped

Before

After

I love the texture (& of course the taste) of the Choc orange segments that are pushed into the tops of the brownies, amazing.

These were so gooey & sticky and I am just obsessed with chocolate and cake and chocolate orange as a flavour combo so these were an absolute winner.

I took these to my Nieces 2nd birthday party and they went down a treat.

Let me know if you give these a go, and what you think of the recipe too.

Until next time,

Roseanne 🙂

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Blogmas Day 19: Rocky Road Bombe recipe.

Here’s another delicious, festive recipe for you guys to try over, the Christmas period.

Its super easy and quite quick to make, but it looks impressive and really festive on a Christmas buffet/party table.

This is a Rocky road (are you sold already!!!) Bombe, decorated to look super festive as a Christmas pudding.

I love this idea and it’s so effective!! As soon as my husband saw this recipe he wanted us to give it a go.

The great thing about the Tesco Real Food website is that it has everything you need to know to make the recipe, tweak it if you want to add an extra festive touch but also, if you are doing your food shop you can add all the ingredients that you’ll need to your basket in one go, no hunting for everything you’ll need!!

You can add or take out too if you don’t want to strictly follow the recipe.

I’ll leave the link to the recipe below for you, definatly take a look at the page and some it their other yummy recipes too.

Tesco Real Food recipe

1. Melt the dark chocolate over some boiling water.

2. Whilst it is melting crush up the biscuits, don’t crush it too finely.

3. Once the chocolate has melted, pour it into the biscuit mix.

4. Add the raisins and mini marshmallows and stir altogether.

5. Make sure everything is coated in the dark chocolate.

6. Pour into a medium sized plastic mixing bowl. Flatten the top.

7. Leave to cool down and harden in the fridge.

8. Once it has cooled for an hour or so, take out of the fridge and ease it out of the bowl. Turn upside down onto a plate and lift off the bowl to reveal the dome.

9. Melt the white chocolate over boiling water. Once it has all melted pour it over the top to look like the icing on a Christmas pudding.

10. Garnish with a little sprig of plastic holly, to add the finishing touch. Serve.

Yummy!

Let me know if you have a go at making this.

Until next time,

Roseanne 🙂

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Blogmas Day 10: Mini mince pie pastry bites

This is my first foodie post of Blogmas 2018 and it’s a tasty recipe for all you mince pie fans!

I have developed a real love of mince pies over this recent festive season but as I follow the SW plan I’m trying to find ways to enjoy my favourite festive treats and stay on plan (ready for the inevitable over indulgence on the main days of Christmas)

So, this recipe, although SW friendly is still great for anyone looking for a twist on a classic, a bite sized treat of Christmassy goodness that won’t add to the waistline as heavily as a traditional mince pie might.

This recipe uses Light puff pastry, so a bit different to the traditional short crust.

It is so simple, and those recipes are the best kind.

Ingredients

-One roll of Tesco light puff pastry (Not frozen)

– A jar of Tesco Mincemeat

-One egg, beaten. (To egg wash)

-Sweetner (To sprinkle)

(This post is not sponsored by Tesco but I did an online shop when I ordered these and wanted to keep it simple when working out the syn values using the Slimming World app)

Recipe

Roll out the pastry flat and cut into squares (roughly 5cm x 5cm)

I weighed each square to make sure that it was 20g each. If you aren’t on SW you won’t need to be so particular.

On each square add a teaspoon of mincemeat.

Fold over the pastry from one side to the other and crimp along the edge to stop any leakage.

Lay the back onto the baking parchment that the pastry comes in, on a bakig tray.

Beat the egg and brush over the top of each one to help them turn golden.

Sprinkle each one with a little sweetener.

Bake in the over for 10/12 minutes on 200°.

Enjoy hot or leave to cool.

I prefer them warm with a cuppa.

These work out as 5 syns each which I don’t think is too bad. One with a cuppa would be perfect to get that festive mince pie hit.

20g (ish) of light pastry 4.5 syns

1 tsp mincemeat (0.5 syn)

Total: 5 syns each.

Enjoy!

Until next time,

Roseanne 🙂

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Raspberry & Almond slices

Cake, glorious cake!

Need I say anymore…

If, like me, you believe that cake is life then this blog post is going to be right up your street.

I love doing a spot of baking and this time I have taken inspiration from a recent dessert I had at a family meal.

These jammy, marzipan, spongy treats are layered perfection and are a great accompaniment to a cuppa.

Without further ado here are my Raspberry & Almond slices…

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I followed the recipe on the BBC Good food website, because it’s just brill and their recipes always work so well. Check it out for yourself –> BBC Good Food Raspberry & Almond slices

First up,

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1. Roll out that shortcrust pastry into the bottom of your traybake tin and cut to size.

2. Prick with a fork and leave to chill in the fridge for 20 mins.

 

3. Whilst this chills prepare your almondy sponge.

4. Cream together your eggs and sugar. Add the rest of your ingredients into an electric mixer and whisk until combined. Be ready to smell the most sumptuous sponge mixture, it’s divine.

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5. Once the pastry has chilled, bake in the oven for 8-10 mins until it is cooked but not too coloured.

6. Leave to cool for a little bit then it’s time to add that fruity, jam layer.

7. Dot the jam over the pastry, no need to spread! & sprinkle over your just thawed frozen raspberries.

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8. Pour over your sponge mix, sprinkle with flaked almonds and bake for 35-40 mins.

9. Leave to cool before cutting into your slices (or desired shape)

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These jammy bars are made up of a few simple componants that work so well together. The frozen raspberries are a tangy hit to the tongue and the flaked almonds add a delicious crunch.

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Enjoy and let me know how you get on if you give these a try.
What’s your favourite flavour combination?

Until next time,

Roseanne 🙂

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Creepy cupcakes for Halloween 🕸👻

Inspired by Zoellas vlog and bake off I had a go at some creepy cupcakes ready for my sister Halloween film day/night. To see what we got up to for this take a look at my sisters blog post here.

Here’s what you’ll need:

  • 4tbspWater boiling
  • 40gCocoa powder
  • 3Egg(s) (free range)
  • 175gButter (unsalted)softened
  • 165gUnrefined golden caster sugar 
  • 115gSelf-raising white flour
  • 1tspBaking powder rounded 

    You can also find the recipe here 🍰

    I love Mary’s recipes as she goes for the ‘mix it all in together’ approach, which makes life a lot easier for even the most serious of bakers! 

    I started by weighing out all my ingredients carefully…

    I prepped the chocolate writing fluid next by placing it in a jug of boiling water.

    This helps the chocolate inside to melt ready for your piping. I would recommended buying two tubes of this if you haven’t done much piping as I used loads just practicing and then I ran out🙈

    Once everything was ready I used my food processor (lazy I know!) to combine all the ingredients.

    The mixture looks silky and smooth when it’s combined, good enough to eat like that!!

    I like to use an ice cream scoop to put an even amount of mixture in each cupcake case. I couldn’t find any funky Halloween cases so I opted for spooky silver ones.

    Whilst they were cooking I attempted piping…

    Once my baking prong came out clean from the cupcakes I popped them on the cooling rack, the house smelt divine.

    I cheated with ready prepared chocolate buttercream as I was pushed for time but the recipe I have linked includes what you’ll need to make chocolate buttercream too.

    Here they are…

    The piping isn’t great but I tried my best! Some didn’t go to plan so I improvised with shop bought ghost marshmallows to top half of them 👻

    I got very excited when Zoella herself liked my picture of my cupcakes 🤗

    Screenshot it of course haha 🙈

    For Zoellas vlog on how to make these cupcakes follow this link- Zoella

    I hope you enjoyed this blog post!

    What’s your favorite thing about Halloween? 🎃

     

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    ROTD: Pancakes 🍓🍌

    I thought I would share a delicious recipe with you,  quick, easy & a great way to start the day!

    Here goes…

    Ingredients:

    • 2oz Plain flour 
    • 1 Med egg
    • 100ml Skimmed milk (or semi)
    • 50 ml Water
    • Fry light
    • Fruit of your choice
    • syrup

    Recipe:

    1. whisk eggs then add water and milk

    2. sift in flour then mix well 

    3. fry in the fry light

    I chose strawberries, banana & raspberries as my fruit. These are so delicious on pancakes 😋

    Ta Da!…


    So yummy 🙂

    To add a little extra deliciousness to my pancakes I drizzled them with this…

    Sweet Freedoms Fruit Syrup. It’s a nice alternative to golden syrup and does just as good a job, plus it’s natural so it’s a bit better for you too!

    Seriously, can a day really be bad if it starts with pancakes? 

    Go on, treat yourself! ☆

    Until next time,

    Roseanne 🙂 

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