Toffee Apple Parkin…

I love everything about Autumn, the colour of the leaves, Pumpkin Spice Lattes and then top of the list, Parkin! As a homegrown Yorkshire girl this very traditional Yorkshire treat has always been a favourite. If you’ve never tried it yourself you are definitely missing out and I would highly recommend putting down whatever you are doing and baking some this very instance! It is an incredibly moist and sticky ginger cake which makes the ultimate Autumn treat! My recipe adds an extra Autumnal twist with Apple pieces scattered throughout, enjoy…

Ingredients…

200g butter
200g golden syrup
90g treacle
80g soft brown sugar
100g oatmeal
250g self raising flour
2tbsp ground ginger
1 egg
5 tbsp milk
1 large apple, peeled and diced

Method…

1. Preheat your oven to 160 degrees or 140 degrees fan
2. Melt together the butter, syrup, treacle and sugar
3. Stir together the oatmeal (or ground oats) flour and ginger and then whisk through the treacle mixture
4. Beat in the egg and milk and then stir through the chopped apple
5. Pour the mixture into your lined baking tray and pop into the oven for 50-60 minutes until cooked through
6. The one downside of Parkin, it gets even tastier and stickier if you can wait a few days before you eat it! Good luck!

Toblerone cupcakes…

How to make a chocolate cupcake even better? Stick a whole piece of Toblerone in the middle of course! I definitely underrate Toblerone as a chocolate bar, that is until I try it again and remember how insanely delicious it is! After seeing a bar on offer and not wanting to demolish the whole thing in one sitting, I decided cupcakes would be the best option! And I have zero regrets! These cupcakes are incredibly moreish, so be warned and enjoy…

Ingredients…

150g butter
150g caster sugar
120g self raising flour
30g cocoa
3 eggs
3 tbsp milk
10-12 pieces toblerone

Buttercream-
200g butter
100g milk chocolate, melted
450g icing sugar

+ extra Toblerone for decorating

Method…

1. Preheat your oven to 160fan/180
2. Cream together the butter and sugar until light and fluffy
3. Beat in the eggs with a spoonful of the flour to prevent curdling
4. Fold through the remaining flour, cocoa and then the milk
5. Once all mixed together, spoon into your cupcake cases and press a piece of toblerone into the centre of each one
6. Pop into the oven and bake for 20-25 minutes
7. As the cupcakes cool start on your buttercream. Once the chocolate is melted and chilled a little, beat it together with the butter and then gradually beat in the icing sugar until light and fluffy.
8. Pipe the design of choice on to each cupcake and if you have Toblerone left use to decorate and then, enjoy…

Pistachio Cupcakes with Chocolate Ganache…

Pistachio is without a doubt my flavour of the moment. I just can’t get enough of it! Pistachio ice cream, pistachio yoghurt, pistachio cake and now pistachio cupcakes! These cupcakes are not only pretty beautiful but also delicate and delicious! They have a crumbly nutty texture which pairs wonderfully with the rich and smooth chocolate ganache icing. Enjoy…

Ingredients…

80g pistachios plus extra for decorating
140g butter
140g caster sugar
140g self raising flour
2 eggs
5 tbsp milk

For the ganache-
300ml double cream
300g dark chocolate, finely chopped

Method…

1. Preheat your oven to 180/160 fan
2. Blend the pistachios with 70g of the sugar, until a fine dust
3. Add pistachio mix to the remaining sugar and cream with the butter
4. Beat in the eggs, flour and milk until the mix is smooth and then spoon into your cupcake cases- the mix should make about 9/10 cupcakes

5. Pop into the oven for 22-25 minutes, until a skewer comes out clean
6. Whilst the cupcakes cook and cool start on the ganache, heat the cream in a saucepan until just boiling. Take off the heat and add the chocolate. Leave to melt and then mix until glossy.
7. Leave the ganache to set, in the fridge if needed, and then beat with an electric whisk to get a smooth think ganache

8. Pop the ganache into a piping bag, with your chosen nozzle and pipe onto each cooled cupcake, I chose a simple rose swirl with piping tip 2D (Wilton).
9. Sprinkle some chopped pistachios on top and for extra elegance I added some rose petals! Enjoy…

Brunch Tour of Sheffield, Juke and Loe…

One of my great loves in life is pancakes! Brunching is without a doubt my favourite hobby. Being able to have a cosy lie in, get dressed up and then go and have pudding to start off your day, what could possibly be better than that?

You may have guessed from the other posts on my blog, I am somewhat of a big sweet tooth! For me brunch means one thing, sugary sweetness! Pancakes, Waffles, French toast, all dreamy plates of deliciousness.

Sheffield, my hometown, is a brilliant brunch hotspot, full of many gorgeous independent cafes serving some beautiful brunches. I feel, therefore, it’s only right to take on the task of attempting to try them all!

This week’s trip was to check out a new opening on Ecclesall Road, Juke and Loe. Described as a welcoming neighbourhood cafe by day and distinctive contemporary cooking at night, I was excited to give it a try! The interior is simple and classic, with a large open space still managing to feel warm and inviting, helped by dark wooden floors and tables .

Once I saw pancakes on the menu my mind was already made up but the other choices all sounded delicious for those with less of an inclination to the sweet side, from a Full English to Parmesan Waffles!

I was definitely more than ready for food and luckily once we’d ordered the food came very swiftly! As much as I wanted to take my time and enjoy every mouthful, once I’d had my first bite, the rest was pretty much inhaled! The wonderfully light and fluffy pancakes were paired with classic maple syrup, ricotta and delicious blueberry compote. With the sweetness of the syrup, the creamy ricotta and then the thick and delicious compote, it was a perfect combination! I also finished without feeling the usual need for a lie down and a nap suggesting I’d at last discovered a perfect portion size!

If you are, like me, a big pancake fan or even just a food fan, I would definitely recommend a visit to Juke and Loe! Brilliant food, yummy coffee, super friendly service and very reasonably priced, I will definitely be back soon, hopefully to try out the dinner menu! Check out the menu yourself at https://jukeandloe.com/

This has been my first review in a very long time! I hope you have enjoyed it and I’ll be back soon with more recipes and yummy treats to share with you!

Mickey Mouse Cupcakes…

As you may have noticed from previous cakes I am somewhat of a big Disney fan! Themed bakes are definitely my favourite to do, so I’m not sure how it took me so long to think of making these! They are pretty adorable and are sure to delight any Disney fan! Enjoy… 
Ingredients…
150g butter, softened
150g caster sugar
3 eggs
120g s.r flour
30g cocoa
2tbsp milk
75g chocolate chips

For the buttercream…
200g butter
420g icing sugar
Red food gel
1 tsp vanilla extract

To decorate– 2 for each cupcake
Ears made of black fondant, with added tylose powder, cut into black circles
Smaller yellow circles for Mickey trouser buttons
These decorations are best made the day before to allow them to firm up a little.

Method…

1. Preheat your oven to 180/160 fan.
2. Cream your butter and sugar together until soft and fluffy.
3. Beat in the eggs, one at a time, with a little flour to prevent curdling.
4. Fold through the rest of the flour and the cocoa and then then milk and chocolate drops.
5. Spoon into your chosen cupcake cases and pop into the oven for 15-20 minutes until a skewer in the centre comes out clean.

6. To make the buttercream, beat the butter until very pale and fluffy, then beat in the icing sugar, vanilla and red colouring. To get anywhere close to a Mickey red I had to basically use a whole bottle of Wilton red food gel, but use as much as you can justify!
7. Pipe the buttercream in a large swirl on top of each cupcake, then place the ears and buttons in place.
8. Enjoy how adorable they look and then enjoy eating them even more!

Maple Pecan Cupcakes…

When it comes to sweet treats, whether it be cake, brownies, fudge or cupcakes, there is one word that makes me almost powerless to resist, pecan! In my opinion pecans are a highly underrated nut! But in desserts I feel they are by far the best option! A perfect pairing to the lovely pecan, maple syrup! This recipe was sort of a make up as you go a long, but the end result was pretty beautiful! Enjoy…

Ingredients…

150g light brown sugar
150g butter, softened
3 eggs
150g self raising flour
2 tbsp maple syrup
75g finely chopped toasted pecans

Butter cream…
200g butter softened
400g icing sugar
2tbsp maple syrup
1/2 tsp vanilla
Extra chopped pecans

Method…
1. Preheat your oven to 180/160 fan.
2. Cream your sugar and butter together until super light and fluffy.
3. Beat in the eggs with a little flour to prevent curdling, then fold through the remaining flour, pecans and maple syrup.
4. Spoon into your chosen cupcake cases and pop into the oven for around 15-20 mins, until a skewer comes out clean.
5. For the buttercream, beat the butter until super soft, then beat in the icing sugar, maple syrup and vanilla. Beat for about 5 minutes until pale and fluffy.
6. Once your cupcakes are cool, pipe or spread the buttercream on top of each one and finish off with a sprinkle of chopped pecans, enjoy!

Unicorn Cupcakes…

Like the rest of the world, I have recently become quite obsessed with all things unicorn! I love all things fantasy and I especially love incorporating the world of fantasy into my bakes! Plus I’ll take any excuse to sprinkle an excessive amount of glitter on my cupcakes!! 

These are obviously not your average everyday cupcake and therefore they take a bit more effort! But it is all worth it for the end result! 

The unicorn ears and horn are both made of fondant. I added a tiny bit of tylose powder to my fondant to ensure it dried nice and firm. For the horn you just need plain white fondant, two separate lengths. which you hold at one tapered end and then twist together to form the horn. Insert a cocktail stick and leave to set hard before painting with gold lustre dust. 

For the ears I use a pastel pink and purple coloured fondant, cut into small circles, layered and then pinched together at both ends to form little ear shapes. 

The cupcakes themselves were simple vanilla cupcakes which I filled with salted caramel.  The frosting was again salted caramel, which I coloured three different colours, all pretty pastel shades. I spooned all 3 shades into an extra big piping bag, to create a swirled colour effect. Pipe on a big swirl so it’s easier to stick the horn in and place the ears. Once everything’s in place it just needs a sprinkle of glitter! Enjoy… 

Toadstool House Cake…

It has been a little white since I have done a big themed cake, so I was worried I might have become a bit rusty! But luckily I was pretty happy with the result! I especially love the adorable mushroom vegetable patches!! I definitely won’t be leaving it as long before I do another exciting cake! 

The cake itself was chocolate sponge, filled with peanut butter frosting, which also made up the grass. I baked the roof in a hemisphere cake tin, but you could also use an oven proof bowl, just make sure both are very well greased! All the details are just made with fondant and the very pretty path is just lots of sprinkles!  

I’ve done a little photo diary of the process, enjoy…  🍄🍄🍄