Monthly Archives: March 2011

Crunchy Jumble Biscuits

In honour of Three Biscuit Thursday, I am going to post a new biscuit recipe on Thursday each week. This innaugural recipe is Crunchy Jumble Biscuits – a favourite in our house from , and a good way to use up crisped rice cereal. The original recipe was from a book called “Best Ever Cookies” by Hilaire Walden, but I when bake them they turn out crisp like biscuits and not soft like cookies. Continue reading

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Malteser Cupcakes

This is another requested recipe from a friend. I have adapted it from a Nigella Lawson recipe, and I think it works just as well if not better. The chocolate cupcakes are low fat too, but unfortunately not low sugar! Continue reading

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Three Biscuit Thursday

Don’t forget that it is Three Biscuit Thursday! http://www.threebiscuitthursday.org.uk/ Lets get baking!

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Banana Cupcakes with Butterscotch Buttercream Icing

These came about following a request from a friend for a recipe for Banana Muffins. They are very moist – I made them with 3 mashed medium bananas, but I have only put 2 in the recipe below, as I think that might work better. Continue reading

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Chocolate Cake Pops

I’ve had quite a few requests for a post about Cake Pops, as they are one of the items I make to give to friends and family. They are the latest in-thing in baking trends, and even Starbucks have started selling them!

This is how I make my Chocolate Cake Pops….. Continue reading

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Chocolate Buttercream Icing

This is a very simple Buttercream Icing, and a perfect accompaniment to the Egg Free Chocolate Cake. Continue reading

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Egg Free Chocolate Cake

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This is the nicest every-day chocolate cake that I bake, and it just happens to be egg-free! Continue reading

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Cream Cheese Frosting

This is a lovely, multi-purpose frosting, with a subtle yet luxurious, flavour and texture. I use it to ice cakes such as carrot cakes, and to be the “glue” which holds cake pops and balls together. Continue reading

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Low-Fat Carrot Cake Muffins

This is adapted from a recipe I had, which used oil for the fat/moisture content. I found comments online for other recipes for carrot cake, which substituted yoghurt for the oil, and I think it works very well! I have also seen comments which say that the sugar can be replaced with an equivalent amount of Splenda, if required. Continue reading

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Viennese Biscuits

These are the simplest biscuits to make that I have in my repertoire, and only have 4 ingredients, so are a perfect biscuit to have children help with.  Having no eggs in the recipe also means that should you want … Continue reading

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