Easy Peasy Pavlova

I've been baking for a while now but this, believe, it or not, was my first attempt at a meringue of any kind. To my surprise, it might actually have been the simplest thing I have ever made. There's not really much to it but it looks fantastic served at any occasion. Any amateur baker could whip up something spectacular by following this super easy recipe. I decided to top the pavlova with fresh cream and summer berries which went down a treat at home. Dad, who isn't usually too keen on dessert even went back for a second piece - I think that says something!

Ingredients

12 Egg Whites 

345g Caster Sugar

345g Icing Sugar

Fresh Cream

Berries of your choice 

Method

1) Preheat your oven to 100C and line a baking tin with greaseproof paper 

2) Using your hand mixer, beat the egg whites in a clean metal bowl until they resemble clouds and stand in stiff peaks when the beater is lifted 

3) Add the caster sugar slowly, one spoon at a time as you continue to mix until all is the caster sugar has been added. The recipe should be thick and glossy when done

4) Then sieve a quarter of the icing sugar into the bowl and, using a metal spoon, fold it in. Repeat this until all the icing sugar has been added. 

5) Then using your spatula, spoon the majority of the mixture onto the lines tray and spread. If you like you can then use a piping bag to pipe the remaining mixture around the edges

6) Bake for 1 hour and 20 mins @ 100C and leave to cool before assembling 

7) Spread the cream over the base, top with berries and serve - enjoy!! 

Barcelona Baby

I was well and truly spoiled rotten last week when my fab boyfriend Dave whisked me off to beautiful Barcelona for the long weekend. We explored the absolutely gorgeous city for three brilliant days and were blown away by its stunning Gothic and modern architecture, friendly people and, most importantly, the fabulous food! We ate Tapas, drank Champagne Sangria, and, became obsessed with the city's incredible food market, which was definitely the highlight of the trip. Stalls stacked with chopped fresh fruit, fresh smoothies and fruit juices, meats, vegetables, artisan chocolates, macaroons, caramelized nuts and so much more lined the market space. The buzz was incredible with locals haggling with the tenders and tourists making their way through the hustle and bustle of the place. 

I couldn't get enough of the cups of chopped fresh fruit and delicious smoothies. We walked down to the market each morning for breakfast and its safe to say that I was actually in Heaven.

The coated nuts, artisan chocolates and macaroons were absolutely delicious. I got a little carried away and spent €30 on nuts alone the first day that we visited the place. But, in fairness, who could resist?

The Champagne Sangria was delicious but, beware, its a bit stronger than you may be used to! Cointreau, Honey Rum and fresh lemon and orange are added to the champagne which makes it pretty hard to resist. 

Take it from me, Barcelona is a must see city for anyone with an interest in culture, architecture and most importantly - food.

Mississippi Mud Pie

South Carolina was the place to be last summer when myself and a bunch of friends traveled over to the states on a J1 visa. While there, my keen interest in food and baking had me trying every tasty treat that my broke Irish behind could afford to sample. Although the dessert doesn't originate in South Carolina, my all time favourite had to be Mississippi Mud Pie. This traditional southern dessert with it's rich chocolaty filling and it's whipped cream topping will have you feeling guilty for a week after eating a slice but believe me, it's well worth it! I've baked the dessert on a couple of different occasions since I've been home, and, each time, the delicious smell of the pie in the oven brings me straight back to that sunny southern state. 

You might have guessed that the dessert in question is in fact the infamous pie featured in The Help, but, you'll be extremely glad to know that unlike Mini's, my mud pie doesn't have a horrendous secret ingredient! 

Recipe adapted from Love Food's gorgeous book 'Bake'.

Ingredients 

FOR THE BASE

175g Plain Flour (sieved)

25g Cocoa Powder (sieved)

40g Light Muscovado Sugar

85g Butter (softened)

3 tbsp Cold Water 

FOR THE FILLING

85g Dark Chocolate

85g Butter 

85g Light Muscovado Sugar 

2 eggs (lightly beaten) 

100ml Whipping Cream 

1 tsp Vanilla Extract 

FOR THE TOP

250ml Whipping Cream

100g Dark Chocolate 

Method 

1) Preheat your oven to 200C/ 400F/ Gas mark 6 and grease your round tart dish with melted butter

2) The water for the pastry works best when it's really cold so place a small glass of water into the freezer at the beginning 

3) Sift the flour and cocoa powder into a large bowl and stir in the sugar 

4) Add the butter, and, using your fingertips rub the butter into the mixture until it resembles small breadcrumbs 

5) Add the tbsps of water until the mixture binds a dough 

6) Roll the dough out onto a lightly floured surface - make sure that it's large enough to cover your pie dish 

7) Prick the base multiple times with a fork, cover with greaseproof paper, and fill with baking beans. If you don't have baking beans, simply sit a small plate on top and bake in the oven for 10 minutes

8) After the 10 minutes have passed remove the base from the oven and reduce the temperature to 180C/ 350F/ Gas mark 4

9) For the filling, melt the chocolate and butter in a saucepan on a low heat

10) Whisk the sugar and eggs together until smooth and then stir into the chocolate mixture along with the cream and the vanilla extract 

11) Pour the mixture over the base and bake for 20-25 minutes until firm

12) When ready, leave to cool while you whip the cream 

13) When the tart is fully cool spread the cream over the filling. Then drizzle melted chocolate over the cream using a spoon or, if you want to be extra fancy, fill a plastic food bag with the chocolate, pierce it with a cocktail stick and squeeze the chocolate over the top. 

Serve chilled and enjoy!

Horaaaay For Pancake Tuesday!!!

You might call me an overgrown child, but my eyes light up at any mention of pancakes, and, Pancake Tuesday is definitely one of the highlights of my year! The tradition of Pancake Tuesday or Shrove Tuesday, dates back to the beginning of the Christian festival of Lent, when, for 40 days, in the days leading up to Easter Sunday, Christains resisted eating any 'luxury' food. Christians made pancakes in order to use up any 'luxury' items and also to resist temptation throughout Lent. Pancake Tuesday is still celebrated in many countries around the world, not only by Christians. 

I'm a huge fan of pancakes of all kinds - traditional style, American style and crepes, however, on Pancake Tuesday I always stick to the traditional....

TRADITIONAL CREPE STYLE PANCAKE BATTER 

Makes approx. 12 Pancakes 

Ingredients 

300ml Milk

4oz Plain Flour (sieved)

2 Eggs

Pinch of Salt 

Image from theDailyShift.com

Method

1) Lightly whisk the eggs, salt and flour together in your mixer

2) Gradually add the milk as you mix

3) Leave the mixture to sit for at least half an hour before making the pancakes

4) Put your pan on the ring and melt one tsp of butter and a few drops of oil 

5) Spoon one ladle of batter onto your heated pan cook evenly on both sides 

Image from theSkinnyDollsJourney.blogspot.com

Some of you might prefer the slightly thicker American style pancake so, just for you...

AMERICAN STYLE PANCAKE BATTER

Makes approx. 12 pancakes

Ingredients 

260ml Milk

270g Plain Flour

2 tsp Baking Powder

4 tbsp Butter (melted) 

2 Large Eggs

4 tbsp Caster Sugar

Method

1) Whisk your milk, eggs and melted butter together in a bowl / jug

2) Sieve your flour and baking powder into another bowl, mix and then combine the wet with the dry using a handheld mixer 

3) Put your pan on the ring and melt one tsp of butter and a few drops of oil

4) Spoon one ladle of the mix into the pan and using your spatula, shape the mix into a round shape

5) Flip until both sides are evenly cooked

To name a few of my favourite toppings....

> Nutella and Strawberries 

> Maple Syrup and Pecan Nuts 

> Nutella and Coconut

> Nutella and Icecream 

> Fresh Orange Juice and Sugar

> Ice cream and Baileys 

Breakfast, Glorious Breakfast.

One thing's for sure, I've become obsessed with breakfast. It is 100% my favourite meal of the day. I used to dash off to college or work with a banana and cereal bar in hand, but, that's never the case anymore. If I'm not going to have a lot of time in the morning I'll get some porridge ready the night before, but, every other day I make sure to have the time to prepare something healthy and delicious.

Even if I am rushing I'll never eat plain old porridge. My fave is apple, blueberries, flaked almonds and cinnamon. A spoon of Nutella stirred in is delicious too if you're looking for some real morning comfort food.

  

If I wake up and there's a fridge full of fresh fruit I'll make myself a nice plate of chopped fruit with natural Greek yogurt drizzled with honey for dipping. 

Along with whatever fresh fruit I have, dates and almonds make a regular appearance. They're delicious thrown on top of cereal or porridge or even just to eat as a snack.

Granola is another one of my faves. I love it with natural Greek yogurt, fresh berries and topped with dark chocolate drops. I eat this in the afternoon too as a healthy snack if I'm feeling peckish.

Forget Dave, my one true love Peanut Butter! It's absolutely delicious on toast with banana sliced on top and even more delicious for dipping slices of apple into.

Fresh berries, strawberries in particular are one of my favourite fruits. I love then chopped on top of cereal, granola or porridge and they're also delicious sliced on top of Nutella on brown toast.

Have a 'berry' healthy breakfast

I tried grilled grapefruit with brown sugar for the first time this morning and I have to say it was absolutely delicious. You simply cut the grapefruit in two, sprinkle a spoon of brown sugar on top and pop it under the grill until the sugar starts to bubble on top - scrumptious.

My friend Mairín has me hooked on overnight oats. I'd never heard of them until she insisted I try them. You simply put a few spoons of porridge oats in a glass, pour over either regular milk, almond milk, or coconut milk (coconut's my fave), put some sliced fruit of your choice on top, followed by yogurt, more fruit and continue with the layers until the glass is full. Then stick it in the fridge overnight and enjoy it in the morning. So handy and delicious.

Pancakes, although themselves aren't so healthy can be improved with blueberries and banana on top. Also try adding less sugar to the mix. Every little helps! 

A good breakfast is a must. It kicks off your metabolism and gets your body ready for the day. Get up and spread he breckie love!!! 

Cupcake Minis

So I turned 21 this week which came as a bit of a shock to the system with officially being an adult and all that, but, I wasn't making the transition without one final almost tea party! Besides, what's a party without lots of cake? Along with my Chocolate Tower Cake, I decided to make a few batches of cupcake minis in a selection of different flavours for my party.  I went with a batch of vanilla, a batch of chocolate and a batch of lemon drizzle. The cake and buttercream recipes are both extremely easy to follow and I'd definitely recommend giving them a go. Just so you know, each recipe starts out the exact same and the flavours are added nearer to the end.

Ingredients

FOR ONE BATCH OF TWELVE

225g Butter

225g Caster Sugar

4 large Eggs

225g Self Raising Flour (sieved)

Rind of one lemon OR 2 tbsp Cocoa Powder OR 1 tbsp Vanilla Extract

Method

FOR ONE BATCH OF TWELVE

1) Preheat your oven to 180C/ 360F/ Gas Mark 4

2) Cream the butter and sugar together in a mixing bowl until nice and fluffy

3) While the butter and sugar are mixing, line your small cupcake tray with mini cupcake cases

4) Add the eggs to the mixture, one at a time, and continue to beat

5) When combined, add the sieved flour, one spoon at a time, and mix until light and fluffy

6) Add in the flavouring of your choice (the cocoa powder, lemon rind or vanilla extract) and mix again

7) Spoon roughly a tsp of the mixture into each muffin case and bake in the oven for 10 -15 mins (check the cupcakes after 10 mins and leave in if not yet golden brown in colour) 

8) Leave the cupcakes to cool fully on a wire wrack before icing - while you're waiting you can get cracking on the buttercream...

Ingredients 

FOR THE BUTTER CREAM

50g Butter (softened)

100g Icing Sugar

I tsp Lemon Juice OR 1 tsp Vanilla Extract OR 50g Melted Chocolate and 1 tbsp Cocoa Powder

2 tbsp Boiling Water

Method

FOR THE BUTTER CREAM

1) Cream the butter and icing sugar together in your electric mixer until light and fluffy (the lighter the better)

2) Add in either the lemon juice OR the vanilla extract OR the cocoa powder (if you are making the chocolate cupcake minis, add the cocoa powder first and when combined add in the melted chocolate, one spoon at a time)

3) Continue to beat and add the boiling water, again, one tbsp at a time

4) Beat for a further few minutes and you're ready to decorate

 You can then decorate the cupcakes however you wish. I piped the icing using different techniques on each of the different styles and used "Princess sprinkles" which I bought in Lidl. 

Ferrero Cupcakes

So I was really in the humour to bake something delicious this week and when I searched by baking press I began to feel a little inventive. I saw the box of unopened Ferrero Rochers that I had been trying to avoid since Christmas and thought why not try something new. I based my recipe on a standard sponge that I tweak for almost every cupcake or cake I bake and decided to add Nutella and crushed Ferreros. I wasn't 100% sure how the cupcakes would turn out but despite my worries, they were a massive hit at home and in work, and Dave, my chocolate monster boyfriend, couldn't get enough of them!

Ingredients

FOR THE CAKE MIX

225g Butter (softened)

225g Caster Sugar

4 large Eggs / 5 medium

225g Self Raising Flour (sieved)

3 tbsp Cocoa Powder (sieved)

FOR THE BUTTERCREAM

200g Icing Sugar

100g Butter (softened)

1 tsp Cocoa Powder

25g Dark Chocolate 

1 tbsp Nutella 

2 tbsp Boiling Water

EXTRAS

Approx. 6 Ferrero Rocher sweets

12 whole Hazelnuts

Nutella

Method

FOR THE CAKE MIX

1) Preheat your oven to 180C/ 350F/ Gas Mark 4 and line your muffin tray with muffin cases

2) Cream your butter and sugar together  in the mixing bowl 

3) When the mixture is creamed, add the eggs, one at a time

4) When the mixture is fully combined, begin to add the flour, again, one spoon at a time

5) When all of the flour has been added, add the cocoa powder

6) When fully combined, stop the beater and spoon one large dollop of the mixture into each of the bun cases

7) Then bake in your preheated oven for 15-20 minutes until the buns are firm to the touch

8) When baked, leave the buns to cool on a wire rack while you make the buttercream.

FOR THE BUTTERCREAM

1) Cream the butter and icing sugar together in your mixer until white and fully combined (this may take a while -be patient)

2) Add the cocoa powder and continue to beat until combined again

3) Then leaving the mixture beating, melt the chocolate and the Nutella together in a bowl in the microwave- stop the microwave every 15 seconds and stir the chocolate

4) When melted, add the chocolate to the mixer while it is beating - one spoon at a time

5) Leave to mix and finally add in the boiling water while beating again

6) Beat for a further few minutes and leave to one side

To Assemble

1) Using a knife, cut a circular piece of the bun from each and leave to one side

2) Using a spoon, add a dollop of Nutella and a hazelnut to each cupcake and put the piece you cut from the cupcake back on top 

     

3) Using your piping bag, pipe the butter cream onto each of the cupcakes, covering any Nutella that may be on the surface

4) Cut each of the Ferrero Rocher sweets into two or three and stick a piece on top of each cupcake (You can also add the crumbs for a nice effect)

My little cousin Ella helped me make these delicious treats