a tasty treat: cinnamon butter...



so as i may have already mentioned i visited bath for the day on Thursday. rather than doing the normal thing and going to Sally Lunn's for breakfast i decided to get a couple of buns to go and have them as a treat over the bank holiday weekend.

 

one box contains one beautiful bath bun and let me tell you, they are amazing!

in the restaurant they serve them with a variety of thing including: chocolate spread, cinnamon butter and even scrambled eggs!

my personal favourite has to be the cinnamon butter bun, it's sweet, inviting and is served with a slice of orange! beautiful!


as i am having these as a treat at home i decided to make my own cinnamon butter. most recipes i found require you to chill the butter back down after making it but i wanted a quick fix!

you will need:

butter (unsalted)

caster sugar

ground cinnamon


you will notice i haven't put any quantities, this is because it really depends on how much you want to make, how sweet you like it and how much you like cinnamon.

start by placing some soft unsalted butter into a bowl or jug (if like me this was a last minute thing, microwave the butter for 30 seconds)
give the butter a mix and then add a good sprinkling of cinnamon.
next add a sprinkling of caster sugar and then give it a good old mix.
and there you have it! no need to chill it down before using it, but of course if you have left overs pop it in the fridge.
i spread a generous amount on each half of my slightly warmed buns (cheeky!) and to give the butter a chance to melt i took my blow torch to it.

and there you have it! glouriously gooey and incredibly tasty. sadly i couldn't add the slice of orange as i used it all in a pitcher of pimms last night!


 

creme egg brownies...


the end of my 47 hour week went with a bang! managed to get out of work a little early but had been persuaded to go out my emma and lauren.
we started the evening at lauren's house and had a few drinks and then ventured into town.

i've got to say weston super mare this easter was a crock of...well...you get the idea.. the company was great but the atmosphere was lacking. i think the severe tiredness may of played a part in it but never mind.

i woke up today feeling refreshed and ready to do something with my day off.

so as promised here is the recipe for the Creme egg brownies i showed you last week.

you will need :

185g unsalted butter 
185g best dark chocolate 
85g plain flour 
40g cocoa powder 
3 large eggs 
275g golden caster sugar
6 Cadbury’s Crème eggs cut in half




start by preheating the oven to 160 and pop the kettle on.





firstly you need to melt your chocolate. there was 2 ways of doing this, one being the microwave and the other being over a pan of water. i went for the over a pan option.

the first time i made these i used green and blacks dark cooking chocolate but sadly i was unable to get it for the second batch as it was sold out so i went for bloc dark chocolate. sadly the packaging doesn't give a weight so i had to top it up to 185g with part of an easter egg.





next cut the butter up into small chunks and throw in with the chocolate.





place the bowl over the pan of hot water being careful not to let the bottom of the bowl touch the water. stir occasionally to help the butter melt as i found the chocolate melted almost instantly but the butter took a while longer.





once that is all melted and glossy i always think its required to stick your finger in and "check the temperature"...aka the dip and lick. allow that to cool whilst preparing the next bit.






place the sugar into a mixing bowl and add the 3 eggs. i always find it a good idea to spoon the mixture quickly just to stop the sugar from clumping at the bottom of the bowl.





beat the mixture until its all smooshed together, then continue to beat for 5 minutes or so until the mix has roughly doubled in size.



it should look a litte bit like a pancake mixture or a batter of some sort.





next pour the yummy chocolate into the egg mix and gently fold until its all come together and looks like chocolate soup... (dont laugh...i'd take a chunk of bread to that...)




once thats done place a sieve over the mixture and add the flour and cocoa powder...MORE CHOCOLATE!!!!





gently fold that together, once thats done you should have quite a thick chocolate mix.




to keep my brownies nice and even i used a mini victoria sandwich tin (kindly lent to me by Fran). with baked yummies i always find that keeping everything the same size keeps people happy!
rather than greasing the tin the old fashioned way i used a little cake release spray. its such a quick and easy way to get your baked goods out of the tin without having to spend forever greasing the old fashioned way. 




another tip to keep your brownies or cupcakes the save size is to use an ice cream scoop, it also saves having to mess around with 2 spoons!




once thats done pop them in the oven for 15 minutes, dont worry they go back in for a bit longer later on...





now i know that not everyone will be able to get their hands on creme eggs but lucky for me...i stock piled some! 




unwrap a pack of 6, making sure to remove all the foil and more importantly not to eat any...if you are going to do that buy a second or third box!




chop them in half and then wait for the oven to ding...seriously...dont eat them... 




after 15 minutes remove the brownies from the oven and press the creme egg halves gently into the brownie.
then pop them back into the oven for 5-10 minutes.





they come out looking like a bit of a gooey mess but trust me, they dont taste like it...they are SCRUMMY!




had to add this picture...look...its Ringo!




i decided to plate them up in a glass cake stand with a sheet of crumbled up grease proof paper, to give it that nest feel..

one thing i would like to try next time i make these is to add some roughly chopped nuts to the brownie mix just to give it more texture. 

i hope you enjoy this recipe! thank you to fran for sharing it with me via facebook, sadly i do not know the original creator but if i find out who they are i will add a link and thank them for creating these little pieces of heaven!

on a side note i have added a bloglovin' button and also a follow button for twitter! looking forward to hearing from you!


"blush" orange cheesecake part one


so im on holiday from work this week and as you may know i have a love of baking. i decided that today would be the day that i got out my mixer and baked something from my new book cake days. i have to thank emma once again for this as it was a really kind birthday pressy. very thoughtful.

unfortunately when i popped into waitrose to pick up a few vital ingredients they didn't appear to have any blood oranges but never mind, i went for blush oranges instead and i have to say, snacking on one mid bake...fwahhhh what a scrummy orange!

so you will need :

220g of biscuits (i used digestives but its up to you)
100g of melted unsalted butter
as much orange zest as you can muster (i always use more zest)
700g of philly cream cheese (full fat, none of that light stuff)
100g of ricotta cheese
120g caster sugar
3 large eggs
save all the orange juice you can squeeze out of the oranges you used for zesting, this will be used in the final step (which will be posted separately)






firstly take your biscuits, dont worry if they are already broken as it wont make much difference in a second...





place the biscuits inside a bag of some sort, i used a freezer bag but anything you can seal will do.





and now for the fun part. smash the hell out of those yummy biscuits, these are not for dunking!



next take your butter and melt it. most books tell you to melt it on the hob in a pan but really, do i look like i have the time or patients for that?





time to add some zest to those biscuits, grate the zest of one blush orange and go ahead and stick that in a bowl with the biscuit. i used over a teaspoon of zest for my biscuit base as i love the flavour but zest at how you like it.





now its time to bring together the zesty biscuit with the melted butter. mix it all together until it starts to combine and form small clumps.





line a springform cake tin with parchment paper and pour in the biscuit mix. if you manage to spill any dont waste it, eat it!





spread the biscuit so that it covers the bottom of the tin and make sure its pressed down firmly to form the base of the cheesecake. go ahead and pop that in the fridge to set whilst you do the next part.





now get your mixer out, i splurged a few months ago and purchased a kenwood chef but a hand mixer will do.





put the philly, recotta and sugar into a bowl and mix until its all smooshed together nicely. then add a few teaspoons of orange zest into the mix, again it really is to your taste but i personally always use more than recommended. next chuck in one egg at a time and let that mix in with the other ingredients, kind of like a meet a greet...."hello mr philly im Alan egg, meet my sisters Mary and Pam"...oh dear....anyway....back to the cheesecake!





once thats all mixed together well remove the cake tin from the fridge and wrap the base and sides in kitchen foil, this will all make sense soon. Scoop the cheesecake mixture into the tin and spread it all about so that you have a nice even cheesecake top.





now pop that onto a baking tray and fill the baking tray with some water, enough to go about half way up the cake tin. this should stop it from drying out whilst it bakes.





place the tray into the oven for about 40 mins at 160, your oven may vary to mine so judge it yourself. just make sure that you keep an eye on it because it may split if its over cooked, you want it to start going a golden colour around the edges before you remove it.



just enough time to have a snuggle with my beautiful baby boy, Ringo. he turns one on friday, how exciting!





after 40 minutes my cheesecake was firming nicely on the edges and wibble wobbling about in the middle but it had not really gained any colour. i added 5 minutes onto the timer which was just enough time to give it a golden shimmer.

allow it to cool in the cake tin for a while before putting the whole thing into the fridge to chill. most books tell you to leave a cheesecake in the fridge for a few overs or over night. but i actually find its best to leave it for 2 days with most cheesecakes. it gives the flavours time mingle and get to know each other a bit before relaxing, the first time i made a cheese cake it was mint chocolate flavoured. i tried it on the day of making and was almost sick, 2 days later it was heavenly!

there is still one last step to this cheesecake but i cannot do that until it has fully chilled. this will be posted tomorrow hopefully so keep your eyes open for it!


early birthday yummies

so today one of my friends gave me an early birthday cake as we wont be working together for over a week as im on holiday as of sunday.


its a chocolate sponge with chocolate fudge icing, two packs of chocolate fingers, two boxes of malteasers, 4 bars of chocolate (melted), dark chocolate decorations with chocolate covered strawberries.

needless to say i love chocolate

only had one slice though, shared with the rest of the gang at work.


i can still smell the chocolate! YUM!