cherry buttermilk cake >>>>

cherry cake is one of my guilty pleasures. since the kiddos don't really like it, i tend not to make it often {if i do, i end up eating the whole thing!} however, last week, i came across a jar of pitted cherries in the cupboard i'd forgotten about, so i decided to make myself a yummy cake {plus we had family visiting the next day, so i figured they'd help me eat it!} i had an idea that buttermilk would make it extra moist, so i figured i'd experiment. it turned out amazingly! so moist and light and tasty. i opted for almond extract {cherries and almonds = heaven}, our visitors loved it and i could have eaten nothing else for days ;)

you'll need:

125g plain flour

250ml buttermilk {i made my own with soy milk and a splash of lemon juice}

125g butter

75g castor sugar

½ tsp baking powder

½ tsp bicarb of soda

¼ tsp salt

150g pitted cherries

1 egg

1 ½ tsp vanilla or almond extract

beat butter and sugar together. When fluffy add in the egg and vanilla.

Mix in the flour, baking powder, bicarb and salt, alternating spoonfuls with spoonfuls of buttermilk.

pour into greased cake pan {9”} and scatter cherries on top, sprinkle with a little sugar

bake at 400/ /gas mark  for around 30 minutes.

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easy chocolate truffles >>>>

the kiddos and i made these for my open house last sunday. they are so easy to make and taste amazing! they didn't last very long ;)

ingredients:

200g cream cheese

350g icing sugar

500g chocolate, melted {we used milk, but you can use plain or white}

1 1/2 tsp vanilla extract

* beat the cream cheese until it's softened, add in the icing sugar. stir in the melted chocolate and vanilla. refrigerate for around an hour. shape into small balls, then roll them in cocoa powder, icing sugar, crushed nuts, etc

you can also switch up the vanilla for a flavoured liqueur such as coffee or orange if you like!

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diy // super seeds >>>>

a while back, i bought a packet of mixed ground seeds from a health food shop. packed full of pumpkin seeds, sunflower seeds, linseed and flaxseed, they contain essential fatty acids,vitamins and minerals. they're great sprinkled on cereal, mixed into muffins, added to soups and stews - they can be added to pretty much anything you like! it was a great way to add a bit of extra goodness to our everyday diets. anyways, a packet works out pretty expensive, so i figured it would be cheaper to make my own. you can pick up bags of seeds pretty inexpensively.

pick the seeds of your choice, use equal ish portions {i used around 1/4 cup of each to make one jarfull} place together in your blender/food processor and blitz until ground! store in a airtight jar.

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flourless chocolate cake

some days just call for a chocolate cake! yesterday was one of them, i haven't made this one for a while, but it was just as delicious as i remember!

you'll need:

120g dark chocolate

120g butter/substitute

150g caster sugar

80g cocoa powder

3 eggs, beaten

1 tsp vanilla extract

first step - preheat the oven to 150 degrees c (gas mark 2) & grease an 20cm round cake tin, and dust with cocoa powder. 

then, in the top of a double boiler over lightly simmering water, melt chocolate and butter. remove from heat, and stir in sugar, cocoa powder, eggs and vanilla. pour into prepared cake tin. 

bake in preheated oven for 30 minutes. let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 

try not to eat all at once ;)

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salted sunflower seeds recipe >>>>>

i am obsessed with these right now. seriously, this mama could eat this morning, noon and night ;) they are tasty and easy to make, i keep a jarful in all the time.

you'll need:

2 cups sunflower seeds

1/4 cup seasalt

water

place the seeds in a bowl/jug and cover with water. stir in the seasalt until it dissolves. leave these to soak overnight. drain and spread on a baking tray. place in a preheated over {170, 325F, gas mark 3} for one hour, turning over half way through. leave them to cool and store in an airtight container.

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guestpost // noodle's chocolate crunch cupcake >>>

i have a delicious sounding recipe from fern and penny at penny bakes love for you today - can't wait to try it out!

ingredients-

115g good quality dark chocolate- we use Green & Blacks

85g unsalted organic butter at room temperature

250mls organic semi skimmed milk

180g golden caster or soft dark brown sugar

3 medium free range, organic eggs- separated into bowls.

195g plain sifted flour

Seeds- no quantity here, it's totally down to you to decide just how seedy you want them.

pinch of salt

good quality, organic granola.

pinch of baking soda

1tsp of good quality vanilla extract.

step one-

Start buy melting your chocolate, in a bowl over some simmering water- or in the microwave, but be warned! it's super easy to burn it this way so go careful and slow! 

step two

Cream your butter and sugar until 'Light and Fluffy' and set aside- Next take your egg yolks and beat for several minutes. Slowly add your yolks to your butter/sugar combo and mix well... next add your super scummy (and not burnt!) melted chocolate, try to resist licking the spoon! ;)

step three

In a separate bowl mix all your dry ingredients, except your seeds..we aren't ready for those yet! Pour your milk and extract into a jug. . Now! to mix your mixes! In your main bowl (your sugar and butter mix) add some of the dry ingredients, followed by part of the milk mixture. Beat as you go, slowly adding your mixes into one. Add in your chosen seed mix- I used pumpkin, sunflower & sesame seeds, but feel free to experiment with whatever takes your fancy! I probably used around 3 tbsp into my mixture. When fully combined and thoroughly mixed, it's time to use you're egg whites. Using an electric hand mixer beat the whites until they begin to peak. Using a metal spoon fold the whites into your batter- be sure not to beat your mixture, your aiming for lots of air so your cupcakes rise all super cute and fluffy.. we don't want flat chocolate pancakes (hey.. now there's an idea!)

step four

Fill your cases carefully.. your aiming for just less than half full. Take your granola- I used a combination of Sainsbury's 'SO' organic granola & Lizzi's treacle and pecan granola - and sprinkle over the top to add that fantastic CRUNCH! These will take between 15-20 minutes at 190*/Gas mark 5. Keep a close eye, but avoid opening the oven if possible. A metal skewer in the center of your cupcake will tell you when they are done.

These are a suitable treat for children over 1, due to the seed content.. but are super yummy for mama's & daddy's also. :-)

These cupcakes lend themselves to any topping- forgo the seeds & granola and top with your favourite icing.. add blueberries during the last stage of mixing for a fruity twist. This recipe is super versatile, so share your variations!

Enjoy!

Fern & Penny

xox

PennyBakesLove.Blogspot.com

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bake it // cherry & coconut muffins

ingredients {makes 12}
300g self raising flour
50g butter
150g glace cherries
100g desiccated coconut
1 tbsp caster sugar
1/4 tsp salt
2 eggs, beaten
225ml milk

* preheat the oven to 200C/400F/gas mark 6.
* rub the butter into the flour, then add in the cherries, coconut, sugar and salt.
* in a jug, mix together the eggs and milk.
* stir the wet into the dry until just mixed
* spoon into muffin cups and bake for 15-20 mins.

these were what we baked on sunday. weekends are the perfect time for baking - our weeks get so busy that we don't always have the time. lazy weekend days are great to bake cakes {and eat them!} these were delicious and not too sweet like some muffins can be :)

todays for catching up on my HUGE to-do list while the girls have friends round {5 girls in one house - how much work do you think i'll get done?!}

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guestpost // pink lemonade cupcakes

Hello Enchanted Pixie readers. My name is Keri-Anne and i blog over at i was the sea. I am married to a very handsome auburn haired boy and a mummy to two little fairy girls. I love baking, sewing, photography and hiding in forts in the woods with my darlings and creating the most wonderful memories for us to look back on. 

Today, i would love to share a recipe for you all to make Pink Lemonade cupcakes. Oh, they are so scrummy and my family and neighbours VERY much approve. 

Ingredients

115g(4oz) of self raising flour
1/4 tsp of baking powder
115g (4oz) butter or margarine
115g(4oz) caster sugar
2 large eggs
Pink food colouring
55g(2oz) granulated sugar
Juice of 1 small lemon

Buttercream:
115g (4oz) unsalted butter
juice and zest from half a lemon
4 tbsp double cream
225g (8oz) icing sugar
pink food colouring

1. Preheat the over to 180 degrees/Gas mark 4.

2. Sift the flour and baking powder into a bowl. Add the butter, caster sugar and eggs. Beat until smooth and then add pink food colouring to make a pale pink batter.

3. Spoon the mixture into paper cases and bake for 15-20 mins.

4. While the cakes are in the oven, place the granulated sugar and lemon juice into a saucepan and heat, stirring gently, until the sugar has dissolved. Leave the mixture 15 mins to cool.


5. When the cakes are ready, prick them with a skewer all over and brush over the sugar and lemon syrup. Leave the cakes to cool. The syrup will drizzle into the cakes and leave them very moist and lemony.

6. To make the buttercream, place the butter, lemon juice and lemon zest into a bowl. Mix together until pale and creamy. Add in the cream and then sift in the icing sugar. Beat for 2-3 mins until light and fluffy and then add the pink food colouring.

5. Use a knife to swirl the buttercream on top of the cakes once cooled. Add sprinkles around the edge and decorate with a straw


If you end up making the cakes, come on over to the blog and let me know. i would love to hear from you!

**************************

thanks keri-anne! these sound delicious, i can't wait to try them out!

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banana//butterscotch flapjack

last week lola and i were making flapjack, spied some butterscotch chips in the cupboard and decided to throw them in, added a couple overripe bananas and out came the most delicious tasting flapjack! the first batch went down a treat at home and at my knitting group. this week when i was baking some cakes, more of this flapjack was demanded and several people asked for the recipe on twitter. so here it is!

note: these weights are approximate - i don't tend to weigh things out when making flapjack, i just go on how it looks.

you'll need:
250g rolled oats
150g butter
75g golden syrup
75g dark brown sugar
75g butterscotch chips
2 largeish ripe bananas, mashed

melt the butter, sugar and syrup together, then mash in the bananas. stir in the rolled oats, and lastly the butterscotch chips. put the mixture into a greased cake tin, and bake at 175 °C (Gas Mark 4) for 25/30 mins.

turn out, allow to cool and cut into squares. enjoy!!

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banana + carrot bread

torn yesterday between baking banana bread or a carrot cake, i decided to experiment and make a mix of the two. thankfully it turned out pretty darn delicious!! it made a great breakfast treat too :) moist enough to enjoy as it is, i think it'd also be tasty spread with a little butter.

you'll need
3 overripe bananas, mashed
2 eggs
100g melted butter
2 largeish carrots, grated
200g self-raising flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

mix the flour, baking powder, spices and carrots together in a bowl. beat the eggs together with the melted butter and banana.

pour the wet onto the dry, mix until just combined. pour into a greased loaf tin.

bake at 180 degrees celsius//gas mark 4 for around 1 hour. allow to cool and enjoy!

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homemade lemon curd

i have a weakness for anything lemony, making my own lemon curd has been on my 'to try' list for a long time. i finally got around to having a go and i have to say - it's DELICIOUS!! seriously, way better than shop bought stuff, perfect spread on a berry muffin :)

you'll need:
zest and juice of two lemons
2 eggs
50g butter
150g caster sugar
1/2 tbsp cornflour

in a heavy bottomed saucepan, mix together the lemon juice and zest, cornflour and sugar, then add the butter and heat gently until the butter has melted and the mixture is just beginning to bubble.

remove from the heat and slowly beat in the eggs. return to the heat, whisk continuously for 4-5 minutes until the mixture has thickened.

pour into a sterilised jar and allow to cool completely. it will keep for 1 week in the fridge {if you don't eat it sooner} i had some on strawberry and blueberry muffins = delicious!

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foodie post // cinnamon apple loaf

i went to bed dreaming of apple cake... so the first thing i did this morning was bake one! warm cinnamon apple cake straight out of the oven is one of the best ways to start the day!

what you need:

• 4oz butter
• 4oz caster sugar
• 2 eggs
• 4oz self raising flour
• 3 apples, diced
• 1-2tsp cinnamon
• 1tsp vannila extract
• 2tsp baking powder

step one: preheat the oven to 190 degrees C {375 degrees F}and grease a loaf tin

step two: mix together the butter and sugar, then add in the eggs one at a time.

step three: add in the vanilla extract, then sift in the flour, cinnamon and baking powder. finally stir in the apple.

step four: pour into the loaf tin. bake for 30 minutes, or until a toothpick inserted into the middle comes out clean. enjoy!

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guest post: round steak sauerbraten

Thanks for this delicious recipe go to Amanda, the creative force behind the Dragonflight Dreams blog and shop.

---

Slow cookers are one of the easiest ways to make a tasty meal, and are especially handy for those days when you know you're going to have a jam-packed evening with no time to cook dinner. This particular recipe is very low on prep time, but ends up delicious.

Round Steak Sauerbraten

Ingredients

• 1 envelope brown gravy mix
• 2 Tbsp plus 1.5 tsp brown sugar
• 2.5 cups cold water, divided
• 1 cup chopped onion
• 2 Tbsp white vinegar
• 2 tsp Worcestershire sauce
• 4 bay leaves
• 2.5 lbs. boneless beef top round steak, cut into 3" x 1/2" strips
• 2 tsp salt
• 1 tsp pepper
• 1/4 cup cornstarch
• 10 cups hot cooked egg noodles

Please note: This recipe is for a 5-quart slow cooker and yields 10 servings. I don't have a slow cooker that big, or need to feed that many, so in the pictures you will see my scaled-down amounts. Just scale all amounts down proportionally if you have a smaller slow cooker.


Other Supplies

• Your slow cooker of choice

Directions
1. In a 5-quart slow cooker, combine the gravy mix, brown sugar, 2 cups water, onion, vinegar, Worcestershire sauce and bay leaves. Mix.





2. Sprinkle beef with salt and pepper; stir into gravy mixture. Cover and cook on low for 6.5 to 7 hours, or until meat is tender.





3. Combine cornstarch and remaining water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes, or until thickened. (this is a good time to cook those egg noodles).


4. Discard bay leaves. Serve over noodles. Enjoy!

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