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Sarah Bakes- T is for ….. “Thankyou” August 15, 2012 Sarah
- Cappuccino Cupcakes June 25, 2012 Sarah
- V is for …….. Chocolate Vimto Cake June 25, 2012 Sarah
- H is for…. Hersheys Almond Kiss Cookies May 25, 2012 Sarah
- B is for ….. Birthday Cake April 26, 2012 Sarah
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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
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
Three Biscuit Thursday
Don’t forget that it is Three Biscuit Thursday! http://www.threebiscuitthursday.org.uk/ Lets get baking!
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
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
Chocolate Buttercream Icing
This is a very simple Buttercream Icing, and a perfect accompaniment to the Egg Free Chocolate Cake. Continue reading
Egg Free Chocolate Cake
This is the nicest every-day chocolate cake that I bake, and it just happens to be egg-free! Continue reading
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
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