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Showing posts with label brown sugar. Show all posts
Showing posts with label brown sugar. Show all posts

Cinnamon Apple Loaf

I wasn't planning on baking anything today but I was browsing Pinterest this morning and changed my mind. There are so many yummy recipes that people pin on there. I really wanted to make these quinoa cookies but didn't have all the necessary ingredients... I've saved that to try out another day. Instead I found this Cinnamon Apple Loaf recipe and I had everything needed to make it. The recipe is fairly simple and was easy to whip up. I changed some minor things from the original recipe, such as doubling the cinnamon, different brown sugar, and used almond milk instead of normal milk. I layered the batter and apples as described in the original but wished I would have swirled the apples in the middle into the batter. The loaf also took a lot longer to cook then 30 minutes for me. I checked every 10 minutes to see if it was done but ended up having it in there for a whole hour. The loaf turned out great though! It is a nice vanilla cake like texture with the apple cinnamon mixture layer in the middle and then a nice crunch on top with the second layer of apple cinnamon mixture. It's not too sweet either which makes it nice for a little breakfast treat. I would make this again and maybe add some type of nut into the apple cinnamon mixture. Try out this yummy recipe soon! (Oh and excuse the photos... they are from my mobile.)

Recipe by AllRecipes.com
Ingredients:
1/3 cup brown or muscovado sugar
2 tsp ground cinnamon
2/3 cup caster sugar
1/2 cup butter, softened
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups plain flour
1 3/4 tsps baking powder
1/2 cup milk (I used almond)
1 apple, peeled and chopped

Steps:
Preheat oven to 350F/ 175C. Grease and flour a 9x5-inch loaf pan. Mix brown sugar and cinnamon together in a small bowl. Beat white sugar and butter together in a medium bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in a small bowl then fold into creamed butter mixture. Mix milk into batter until smooth. Mix together the chopped apples and brown sugar mixture. Pour half the batter into the prepared loaf pan; add half the apples and brown sugar mixture. Lightly pat down into batter or swirl with a knife into the batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat this into batter. Bake in the preheated oven until a toothpick inserted in the centre of the loaf comes out clean, about 40 minutes and then check every 10 minutes until the toothpick comes out clean.



Banana Monkey Bread

I love monkey bread!! I haven't made it for quite awhile and I wanted to try out a new recipe, something a bit different from the usual monkey bread. I was searching all over the net but most of the recipes use the canned dough, which they don't sell in the UK, or dough that has yeast and needs time to rise. I knew I wanted to make the dough from scratch and if I found a no yeast dough recipe that would be a bonus as we had friends coming over and wanted this to be baked in time. I found the perfect recipe and couldn't wait to try it out. I really enjoyed making this recipe. It came together so easily and making the banana filled dough parcels and dipping them in the sugar was fun. Once popped in the oven, I started smelling the cinnamon aroma coming from the kitchen. I have an addiction to cinnamon... love it! This monkey bread turned out great. The bread was moist and with the banana filling baked in the center of each little ball it really took this classic recipe to the next level. We all loved it and our friends even took some home with them. Try this recipe out! Now I need to come up with a savory version!

Recipe inspired by a Yahoo! Voices contributor
Ingredients:
Dough:
1 cup plain flour
1 cup stoneground wholemeal flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup unsalted butter, softened
2/3 cup milk
Banana Filling:
1 large ripe banana
1 tsp ground cinnamon
2 tsp sugar

Coating:
1/2 brown sugar
2 tsp ground cinnamon

2 tbsp unsalted butter, melted
Steps:
Preheat oven to 175C/350F and grease a bundt pan. COATING: In a small bowl, combine sugar and cinnamon. Set aside. BANANA FILLING: In a small bowl, combine all ingredients and mash until combined. DOUGH: In a large bowl, mix together the flours, sugar, baking powder, cream of tartar, and salt until thoroughly combined. Add in the softened butter and mix until the mixture looks like breadcrumbs. Add in the milk and mix on a higher speed until the dough just comes together. Knead in your stand mixer or on a lightly floured surface and knead for about a minute and the dough is smooth and no longer sticky. Shape the dough into an 8inch by 8inch square about 1/2inch thick. Cut into 16 equal squares. Take one square and flatten it slightly with your fingers. Place 1tsp of the banana filling in the middle and seal by grabbing each corner together. Dip the dough ball into the sugar coating and place into the bundt pan. Repeat until the first layer has 8 dough balls and sprinkle with half of the sugar coating. Repeat with the remaining 8 dough squares to create a second layer and sprinkle with the remaining sugar coating. Bake for 35 minutes and remove from oven. Pour melted butter over the top while the bread is still in the bundt pan. Let the bread cool for 5 minutes in the bundt pan. Place a plate of top of the pan and turn over.



I have also submitted this to April's AlphaBakes hosted by
The More than Occasional Baker and Caroline Makes.

Cookie BlogHop: Cinnamon Palmiers

It's a new month and that means a new BlogHop to bake with my fellow bloggers around the world! This month's BlogHop is focused on cookies. I LOVE COOKIES!! I decided to try something different and make Cinnamon Palmiers. I love cinnamon and couldn't wait to make these. This easy recipe can be made with homemade puff pastry or shop-bought. I used shop-bought puff pastry as I did not have enough time to make my own. There were quite a few recipes out there and I used them as guidance for my recipe. These sweet cookies are flaky and buttery, with a sweet caramelized bottom. I loved them! I was really happy with how they turned out and will be making them again for the holiday season!


Please join in on the #cookielove fun by linking up any cookie recipe from the month of December 2011. Don't forget to link back to this post, so that your readers know to come stop by the #cookielove event! The twitter hashtag is #cookielove :). 


Recipe
Ingredients:
1 sheet of Puff Pastry Dough
3 tbs Butter, melted
2 tsp Cinnamon, ground
1/2 cup Brown Sugar
1/2 cup White Sugar

Steps:
  1. COMBINE the butter, 1 teaspoon of cinnamon, and brown sugar in a small bowl and set aside.
  2. MIX the sugar and rest of the cinnamon, then sprinkle onto a clean counter top.
  3. PLACE the puff pastry dough onto the sugared counter top. Roll the pastry to about 10" x 12", with some pressure so the sugar sticks to the puff pastry dough.
  4. SPREAD the cinnamon brown sugar glaze onto the surface of the puff pastry dough.
  5. FOLD one of the 10" sides to the middle and repeat with the other side, so they meet in the middle. Fold both sides again so they meet in the middle, then fold one half over the other like a book. 
  6. PLACE the log on a baking sheet and put in the fridge for 30 minutes.
  7. PREHEAT oven to 400F/200C.
  8. SLICE the log in the 1/4" slices and place an inch apart onto non-stick baking paper.
  9. BAKE for 10-12 minutes and remove to a wire rack keeping them on the non-stick paper until completely cooled.
Co-hosted by:

"Pumpkin Pie" Roasted Pumpkin Seeds

The pumpkin gets a lot of love around this time of year with Halloween and Thanksgiving Day but most people just throw the seeds away. Don't throw them away!! They are so many yummy roasted pumpkin seed recipes out there from savory to sweet. I decided to try making a sweet version of roasted pumpkin seeds and they turned out great. It smelled like pumpkin pie was being cooked in my oven without all the hassle of making a pie... although it took awhile to get all the seeds away from the pumpkin pulp and cleaned. Can you buy plain pumpkin seeds at the grocery store? That would be a good shortcut to try this recipe out.

Happy Roasting!! If you have a favorite recipe for roasting pumpkin seeds, share them in the comment section below.

Recipe
Ingredients:
2 cups Raw Pumpkin Seeds, dried
1/3 cup Butter, melted
1/3 cup Brown Sugar
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves

Steps:
  1. PREHEAT oven to 150C. 
  2. TOSS all ingredients together until all pumpkin seeds are thoroughly coated.
  3. LAY them out in a even layer on a large baking sheet and place on the center shelf of your oven.
  4. ROAST for 45 minutes to 1 hour, turning them every 15 minutes. They are done when the mixture is dried on the pumpkin seeds and they have a nice golden color.

Muffin Monday: Apple Buttermilk Muffins with Coconut Crumble

Happy Muffin Monday!!! I was happy to join in on this week's Muffin Monday. These extremely easy to make muffins are wonderfully moist and very tasty! The only trouble I had was finding buttermilk. I have never needed it for a recipe before this and thought my local shop would have some... nope. Thanks to Google I found a substitute, try this if you're in the UK and can't find buttermilk.



Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Recipe
Courtesy of  BakerStreet
Ingredients:
For the Muffins: 
2 1/2 cups self raising flour
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon
410g can pie apples
1 egg
2/3 cup buttermilk
1/2 cup vegetable oil
For the Coconut Crumble: 
1/4 cup plain flour 
1 1/2 teaspoons caster sugar
1/2 cup flaked coconut
20g butter

Steps:
  1. Preheat oven to 400F / 200C
For the coconut crumble: 
  1. Place all the ingredients in a small bowl and rub the butter using your fingertips till it is nice and crumbly. Set aside.
For the muffins: 
  1. Grease or line a 12 hole muffin pan. 
  2. In a large bowl, combine flour, sugar and cinnamon. Stir in the apple. Do not over mix. 
  3. In a measuring jug or medium bowl, combine egg, buttermilk and oil. 
  4. Pour the buttermilk mixture into the apple mixture and mix gently. 
  5. Spoon the mixture equally into the prepared pan and top with coconut crumble. 
  6. Bake in a preheated oven for 15-20 minutes.


Slow Cooker Sunday: Spiced Cider Pulled Pork

We bought a pork shoulder joint yesterday to use in the slow cooker today but had no idea what I was going to make. I was searching for recipes but couldn't find one that I really wanted to make. I like BBQ pulled pork but I didn't really want the BBQ sauce flavour. So I thought I would take aspects of that recipe and figure something out. I went downstairs looked through the pantry and grabbed a few things. Then started chopping onions at 9am, I was actually surprised with myself as I started making this before having the normal cup of coffee needed to function. A little of this and a little of that, you will see in the recipe below. 9 hours later and it turned out great! So, I wanted to share this simple recipe with you. It is great on it's own or use as a base recipe for pulled pork and add in your favourite sauce. This will make your house smell lovely and you will be hungry all day waiting for it, but very worth the wait! Enjoy!

Recipe
Ingredients:
1.5kg Pork Shoulder Joint, off the bone
1 pint of your choice of Cider
2 White Onions
3 Cloves of Garlic
1 Chicken Stock Cube
Worcestershire Sauce, few splashes
Cider Vinegar, few splashes
1 Tbsp Brown Sugar
1 Tbsp Vegetable Oil

Steps:
  1. Spread the vegetable oil on the base of the slow cooker and turn the heat on low. Roughly chop up the onions and garlic cloves. Place in the slow cooker.
  2. Remove netting from pork shoulder joint and place in slow cooker, skin side down on top of the onion and garlic layer.
  3. Crumble up the chicken stock cube and sprinkle the brown sugar over the meat then pour cider over. Add in the splashes of Worcestershire sauce and cider vinegar
  4. Turn the heat on high, cover and set timer for 8 hours. 
  5. After 8 hours of cooking, remove meat from slow cooker and place in a large bowl. Remove the skin and discard. Using 2 forks shred the meat up and place back in the slow cooker with the meat juices, mix and set for 1 hour on high. 

Cappuccino Cake

So, it was my birthday this past week and Shane told me he found a great recipe to make for me but wouldn't tell me what it was. I had no idea what he was going to make, the only clue I had was that it had brown sugar in it. Now, Shane doesn't really do recipes, when he does cook he likes to throw things together but he said he was going to follow this one exactly. I could see he wanted to ask me questions but he wanted to still keep it a surprise. On the day of my birthday, I was locked out of the kitchen and he got busy baking. It smelled great and I couldn't wait to find out what it was! He came out to grab the camera to take some pictures and then he came out with my cake, candles lit and sang happy birthday to me. It was very sweet and I finally got to see this lovely cake, a CAPPUCCINO CAKE! I couldn't wait to get a slice of it and it was so good!! It was perfect for me! I'm not a huge cake fan but this one was just right, lovely flavors. I have had a slice everyday since my birthday! I'm so proud of Shane because I think he was a bit scared of how this would turn out but he did great and it was a great treat for my birthday. I'm glad he took pictures so I can share this lovely recipe with you. Give this one a try, you won't be disappointed!

Recipe
courtesy of BBC GoodFood
Ingredients:
  • 250g pack butter, softened
  • 250g light soft brown sugar plus 2-3 tbsp
  • 300g self-raising flour
  • 4 eggs, beaten
  • 50g walnuts, toasted and finely chopped (a food processor is easiest), optional
  • 200ml very strong coffee (made fresh or with instant), cooled 
  • 500g tub mascarpone
  • 2 tbsp light soft brown sugar
  • cocoa powder or drinking chocolate to decorate
Steps:
  1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the flour and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.
  2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.
  3. While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you're making this cake to eat at home, it will keep covered in the fridge for 2-3 days. 

Thank Fudge It's Friday!


So, I was watching Lorraine Pascale's show 'Home Cooking Made Easy' and she was making some fudge. I have been wanting to make fudge after seeing some other blogger's post about it but thought it might be too hard. After watching Lorraine make it, I knew I could do it as she made it look so easy. Well, it was incredibly easy to make and so delicious and creamy chocolatey goodness. Everyone loved it!! I will be making this one again and maybe try out different flavours! Happy Friday!


Recipe:Chocolate Marshmallow Brown Sugar Fudge
Courtesy of Lorraine Pascale
Ingredients:
vegetable oil, for greasing
70g butter
300g soft light brown sugar
125g evaporated milk
225g marshmallows
300g milk chocolate, chopped
75g dark chocolate (at least 60% cocoa solids), chopped

Steps:
  1. GREASE a 8in square cake tin with vegetable oil, then line with greaseproof paper.
  2. PUT the butter, sugar and milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5 minutes.
  3. TAKE the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted.
  4. POUR the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into bite size squares.



 

Apple BlogHop: Shane's Hot Apple Cider



It's BlogHop time again, this time Apples, and Shane wanted to help me. This simple hot apple cider is a great drink for this time of the year. For those cold autumn nights, add a splash of Brandy to your cup to warm you up even more. Enjoy!




Shane's Recipe
Ingredients:
2.5L Apple Juice
2 Apples, roughly chopped
1/2 cup Brown Sugar
5 Cloves
1 tsp Nutmeg
1 tsp Cinnamon
Cinnamon Sticks
Star Anise
Orange Zest, grated (optional)
Steps:
1. Put all ingredients into your slowe cooker, set on low for a few hours until nice and hot.
2. Serve your drinks with a cinnamon stick and star anise.
3. Refrigerate any left overs and reheat before serving.