Analogies and Cinnamon Cookie Cakes of Deliciousness

Can we start with an analogy here?

I like analogies. They're sorta, your own tiny little parable, right? Always with a cute meaning at the end.
Sometimes. Most times.

And that is why we're beginning with one.

Do you like analogies?
Oh, you do? Fab.

O.K. Let's go.

So, I kinda hate being late. You know, just anywhere.
I'm pretty conscious about getting places on time, be that a train/bus/spinning session (yeah, really.) or anything that involves me looking like a complete and utter stupid-person when I finally turn up.
Like running between platforms,
or shaking my fist at the bus driver as he smugly chugs into the distance,
or trudging in reluctantly and getting the last bike left. Which is always that damned wobbly one.

But the worst, for me, is being late at school.
I mean. Being in 6th form, it's not such a scary prospect now but...
Ugh. You get my drift.

(guys, bear with me. I am totally going somewhere with this.)

You know the feeling, when the bell has long gone, and you're huffing and puffing your way through school, knowing that somewhere, there is a very quiet class and an even quieter teacher (they're always the worst) waiting for you with a stony, you're-going-to-die-because-you're-late-to-my-lesson sort of glare on their face.
And you're still running. Kinda sweating a little with fear and a need-to-go-to-gym-more mentality. Maybe if you just slink in quietly, nobody will notice?

What a joke.

You get to the door, deep breaths.
You peep your head around the side (you may have got the wrong classroom, happens to everyone)
and walk in. The personification of humiliation. With added beetroot face.

And that, my friends, is how I'm feeling right now.

Picture it.

Me. Red. Sweating. Humiliated... (okay. don't. please.)

But, why? Well, because I haven't kept to my one post a week rule.
I am that late student.
Give me as many detentions as you wish.
I am truly sorry.

But, I have made you these.
As a make-up kinda present.

I've named them 'Cookie Cakes' because I changed the original recipe and added muscovado sugar, just to give it that wholesome, hearty-cookie sorta edge.
And the almond milk? Well... I didn't have any vanilla essence on me.
Are you cool with that?

I think you'll like them.

P.S. The original recipe is in cups. I've done some rough conversions, so they may not be completely exact. Bear that in mind, my lovelies! 

Ingredients

2 cups/256g plain flour

2 teaspoons bicarb of soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger 

6oz/170g unsalted butter, softened

11/4 cups/275g muscovado sugar

1 teaspoon almond milk

1 large egg

handful (or 2.. or 3) chocolate chips (optional)
handful (or 2.. or 3) chopped almonds (optional)

Method

Preheat oven to 180 degrees and line two baking trays with greaseproof paper

In a bowl, whisk/mix together the flour, baking soda, salt cinnamon and ginger

Beat the sugar and butter in a separate bowl until light and fluffy

And egg and almond milk, beat again

Add the previously mixed together dry ingredients at once, and beat slowly until it forms a dough

Drop the dough in tablespoon size balls onto the paper
Bake for about 10 minutes, or until browning

Cool on the pan for 5 minutes, then transfer to a wire rack

[adapted from Joy The Baker- she is amazing!)

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Woozy Oozy Choccy Egg Cupcakes!

OHMIGOSH, HEY!

I am shattered. Absolutely. Zonked. Out.
Want to know why?
Of course you do. That's why you're here.
I love you for that.

Basically, I've had a scary/great/bake-worthy week all in one.

Scary - Exams are on the horizon. I've been given a stupid amount of essays to do, and I've still got to re-read Frankenstein. Mary Shelley didn't think through the complexity of her book. Oh, Maz. What do you do to me?
Great - This to me seems to vastly outweigh the 'scary' stuff. Thank the great Mary Berry for that.
1) I did my good deed for the week and made a surprise cookie delivery to my boyfriend before he went away on a trip. Okay, so he was only away for three days. But I think he was happy to see me... or the cookies. Probably the latter.
2) I finally made the most of being a part of sixth form. I ventured out of school campus to have lunch. OUT OF SCHOOL. It was great. Thanks to my friend Sunny, I'll never work in my study periods again. I've officially been corrupted. And in the best way possible.
Bake-worthy - I've baked. Quite a bit actually! In one week.

It's been fabulous.

Oh gosh everyone. What is this beautiful thing??
I'll explain.
So basically... My tutor group at school (a group of cool dudes/dudettes you hang with every morning until it's time to trudge on to lessons) have a cake Tuesday... no prizes for guessing who assisted in thinking up that initiative.

And this week, it was my turn to bake. We have a rota and everything... we're an extremely organised tutor group.
I relished this challenge.
Well, not too much. I DO have essays to write in the evenings, you know.
So what did I do? I continued the Easter spirit, and hoped to instil it in a few others too.

So I made cupcakes. With a special guest.
These bab-aaaaysss.
Aw yeah.

The result? UBER, SUPER, DUPER CUTENESS.
And if you get a caramel one?
Well, lets just say that's where the 'oozy' begins.
The 'wooziness' is the pure fact that you'll be drunk on chocolate...



Man, I love Easter. And it's only just begun!

Makes 12 cupcakes
Ingredients
1 bag of Cadburys mini assorted eggs
150g unsalted butter
125g golden caster sugar
2 large eggs
130g self raising flour
20g cocoa
75ml crème fraiche
100g plain chocolate

Method
Preheat oven to 180 degrees and lay out 12 cupcake cases in a muffin tray
Cream the butter and sugar together until light and fluffy
Add the eggs
Sieve in the flour and cocoa
Beat briefly together
Add the crème fraiche in nice dollops and melted chocolate
Mix this together until combined and spoon the mixture into the cupcake cases until just about half full
Unwrap your miniature eggs, one for each cupcake and press the egg lightly into the mixture in each case until it reaches the bottom and you can only see the top
Bake for about 30 mins - or until a skewer comes out clean

If some look a bit liquid-y still in the middle around the egg. Don't panic!
They'll be totally oozy, totally yummy caramel ones. x

[adapted from a recipe in Making Cakes and Bakes. Latest issue]

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Zingalingin' Orange Cake.

Okay everyone, please don't diss me for being unoriginal.. I reckon I've seen a photo like this before.

Is it deja vu? OH YEAH, because I've used a similar one on this post. But actually, now that you look at them both... if you scrutinise them side by side (as I am doing right now... me = no life) they're not that similar at all... what was I worrying about?
Stop making me worry.

So basically. Here's the deal. I live in England. Therefore, there's hardly any sun.. like, nil sun. Zilch. None.
Especially in this first part of the year. I know it's been wintery and all... but just so DREARY. It really makes me sad. And I lose all my baking mojo when I'm sad.
So whenever we have good weather... I'm gonna blog about it. That's just how deprived I am!

BUT, HEY, LOOK!
The sun came out on Tuesday!!! I mean... it went straight back in again (as in, the next day Mr Sunshine was nowhere to be found and I woke up to the same old grey, misty murk that I've been used to for the last 16 years of my life) and has rained for the the rest of this week.
But it was there, I saw it! I swear!!

And, as I'm sure you'll all agree, everything just seems so much better in the sun!!

Your clothes fit better, your skin looks clearer and you can forget your coat at the door, striding out with a confident smile that says 'No need for an umbrella. No need. At all. About-bloomin'-time.'
Sometimes you just feel like you deserve to smile like that, y'know?

And so, in this crazy whirlwind of happiness, sunglasses and 'gradual tan' buying - yes. I know what you're all thinking. IT'S MARCH JESS. Well... I believe it's good to be prepared - my Nana's birthday came around. On the sunniest day!!
It must be fate.

And to match my sunny disposition, I baked Nana an equally sunny and zingalingin' - yeah, I made this up. It's kinda like crackalackin', but so much more fabulous - orange cake!

I tell you, my friends. I was feelin' freeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeesh!

This is my kinda cake.
So light. So... so... ORANGE-Y.

I don't know why but I never really imagined liking an orange cake.
Please don't ask me for a reason, because I totally LOVE oranges!
I knew it could be incorporated into a cake... but... really? To tell you the truth, I was sceptical.

However, Mary Berry said it was, and I quote - 'always popular with the family'.
She's never wrong. Why is this? Because she's a Goddess. Truly.

You just bung every ingredient in...

And waheeeeeeeey we go!!!

I'm going to call this my 'sunshine' cake from now on.
Happy Birthday Nana! x

Ingredients

For the Cake

175g soft margarine

175g caster sugar

3 eggs

175g self-raising flour

1 and a half teaspoons of baking powder

grated rind and juice of 1 orange

For the Icing

2 tablespoons of apricot jam

100g icing sugar

finely shredded rind and juice of 1/2 an orange

Method

Preheat the oven 180 degrees.

Lightly grease and base line a 20cm deep round cake tin with greaseproof paper

Measure all the ingredients into a large bowl and beat well until thoroughly blended

Turn into the prepared tin and level the surface

Bake in the pre-heated oven for about 35 minutes until well risen and springy to the touch

Leave to cool

For the Icing

Measure the apricot jam into a small pan and gently warm through

Brush onto the top of the cake

Sift the icing sugar into a bowl and mix in the orange juice

Pour over the top of the cake and spread with a palette knife

Leave to set then decorate with the orange rind
(I added the little iced flowers... as a spring-time addition to my Sunshine cake!)

P.S. I'm now getting a wised up on the ol'social network front!
You can follow me on twitter : here

And, you can follow me on pinterest : here

Check it out! I'd love to hear from you all!
Much love. xx

[recipe taken from Mary Berry's Ultimate Cake Book]

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Mini Chocolate Covered Doughnuts!

Okay, so as you've probably worked out so far... I am simple.

Wow. That was a rubbish start to a post.
I'm tired.

I'll start again...

AHEM.

Okay, so as you've probably worked out so far, I really like to appreciate the simple things. Or try to, at least. Like, the first sunny day of spring when you get that little bit of warmth on your back... or... oh! oh! When the leaves start to change colour in late September and there's the constant smell of bonfire in the air on a dry day... or - perhaps most importantly - when you get your monthly subscription of Cakes and Bakes in the post...
No? That just me?

Well, anyway, you get the picture. In my book, simplicity even beats honesty when it comes to the best policy. Hands down. No doubt about it.
Some may call it laziness. But I reckon that's pretty pessimistic. I like to think of it as my 'why-make-more-work-for-yourself-when-the-simple-things-make-you-just-as-happy' philosophy. Unless English Coursework Planning is involved. In which case...
Well, let's just say I'd make a whole other post for it. If I was that way inclined.

Anyway, I digress, (I'm being awfully waffle-y today, aren't I? It's in ma blooooood, I guess. I take English, remember? You were warned.    -  mmmmm... waffles.)

And as you've probably realised, dear readers, my baking is all about ease, rest, and relaxation.
Nothing fancy. Nothing frilly. No mindbogglingly fantastical piped décor or crazy ingredients that you'll use once and once only - Himalayan Pink Salt. Seriously?

For me (and hopefully for all of you too) baking is a leisure, not a chore. And after a slight disaster in the form of a way-too-gooey brownie bake yesterday - it just fell apart. Everywhere. - I decided to get back in the kitchen this evening, and ensure that I have something to take into school for my tribe of friends tomorrow.
That's another thing. Never give up on your baking abilities. Mistakes happen to everyone. Even to a wannabe Mary Berry like me!

SO, EVERYONE. May I present to you my 'Chocolate Covered Doughnuts'! One of the most simple things I have EVER made. IN MY LIFE.
You're gonna love it.

And just an N.B. for all you savvy bakeware shoppers out there who, like me, just want a tin for every cake/biscuit shape ever created in the history of time - don't fear my amigos! The dream isn't unreachable! For I have found something beautiful.
My mini doughnut tin! It's seriously my favourite piece of bakeware. Along with my baguette holder... and my battenberg tin... and that totally tiny, but totally cute heart shaped cake tin I bought at the weekend...

You can find it (and so many other lovely things) right here.

Oh my word, I'm in heaven. Would you just look at the sheen on those!?
Total Monday-night perfection.

What did I tell you? Simplicity is great.
No. It's better than great.
It's one thought, one conception and one purpose.

Mission accomplished? I think so.

Thank you all for dropping by to take a look into the ramblings of my food-filled brain!
I'm so, so grateful.
Always am, always will be. x

Makes 24 Boootiful Doughnuts
Ingredients - no crazy-bean salt. Pinky promise.
225g plain flour
1tsp vanilla extract
175g caster sugar
1tbsp butter, melted
2tsp baking powder
175ml milk (whole milk is best, none of that skimmed nonsense)
2 large eggs, beaten
1/2tsp salt
100g plain chocolate

Method
Preheat the oven to 160 degrees
Grease the tine slightly
Put all the ingredients and mix together thoroughly until well combined
Pour the mixture into your tin, about 3/4 full
Bake in the centre of your oven for about 15 minutes, or until a skewer inserted comes out clean
Leave to cool, then melt the chocolate in a bowl over a pan of hot water.
Dunk your doughnuts head first into the chocolate to coat the top, then leave to set

Hope you enjoy!
It's definitely the little things that count.

P.S. The link to the tin product is non-sponsored. I just love it so much. xx

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The 'Meltiest' Melting Moments with White Chocolate Buttercream!

So...
I had a dilemma yesterday.
Yes. A dilemma. A big, fat one. One that could've destroyed the very fabric of the space time continuum and shroud the world in darkness forever.

Okay. I totally over-exaggerated on the last one.
BUT HEY, DATS ME. If there was a Queen of hyperboleland. That would be moi.
And I'd have a massive tiara... And all the Louboutins I could want... Ever...

AHEM.
This dilemma doesn't sound so bad now, does it?
Well it was. And it was this...
Cast your minds back to Saturday morning. What were you doing?
Something exciting, I'll bet.
Me? Not so much. I'd been suffering from a STUPID COLD. So I slept in... like, really, really in.
I practically BECAME my bed.

So, to cut a long story short. I missed my Saturday morning gym session.
I slept through my spinning class and everything.
Runny noses ruin lives.
Which left me with said 'dilemma'...

Do I make up for lost time and go for a cycle in the only good weather we've had for months?
Or do I stay in and bake away my sorrows until the boyfriend arrives?

I think we all know what I did.
But hey, you can't blame me for it.
If I didn't do what I did, I wouldn't be here doing what I do now. Comprende?
I JUST LOVE BAKING.

Looking back on it. My dilemma was a bit wubbish.
It was a win win really wasn't it?
I love it when life is like that.

So here's what I made!
Simple. Delish. Melty. Yum.

And with my brother home from his hectic life in London, it was kind of an unwritten rule that I make something that uses insane amounts of buttery goodness.

Aaaaand then Harry arrived and got his mitts on them..
"STOP!" I was yelling, "THEY'RE NOT SANDWICHED YET!"
Boys...

TAH DAH! Oh, look at Harry and Mumma in the background.
Out-of-focus and mesmerized beyond belief.

Don't they look adorable! Expertly sandwiched by Harry.
Oh gawwd... I want another one...
But I'll refrain, and save them for you - (and Joe, and Harry, and Dad, and Mum.)

Hope you've all had a lovely weekend! Without any earth-shattering dilemmas.

Ingredients
For the biscuits
250g unsalted butter, softened
60g caster sugar
225g plain flour
85g cornflour

For the White Chocolate Buttercream
60g unsalted butter
125g icing sugar, sifted
50g white chocolate

Methods
Preheat the oven to 170 degrees and line two large baking trays with baking paper.
Cream the butter and sugar together until creamy.
Sift together the flour and cornflour, then add this to the mixture and beat well.
Using floured hands, take tablespoons of the mixture (it's a kind of doughy consistency) and roll into balls.
Put them on the baking sheet and flatten slightly with a floured fork.
Baking in the oven for 15-18 minutes, or until the biscuits start to turn golden.
Leave to cool on a wire rack.
While they're cooling, make your buttercream!
Beat the butter and sugar until completely smooth.
Melt the white chocolate and add this to the mixture, tablespoon by tablespoon and beat well after each addition until your buttercream is the right consistency to be spread.
Sandwich Time!
I found the best way to do this, was to pair up your biscuits beforehand (I got Harry to do that for me - it's nice having a slave) so you're not scrabbling around to find biscuits of similar sizes while your icing is starting to dry - we hate unnecessary stress!
Scoop a generous tablespoon of your delish buttercream and plop it on one biccy, and put the other on top, moving it in a circular motion to warm the icing and flatten it.

LET'S EAT.

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Christmas Bake : Peanut Butter Fudge Style.

Bonsoir everyone! Are you all feeling festive my lovely candy canes!? I hope you all are, seeing as it's only 2 SLEEPS UNTIL CHRISTMAS! In fact, I think I can feel the elves getting frantic. It's in the air...
And so, with not long now until the big day, it's been pretty crazy and hectic in the Shiner household, hence my silence. :)
However, baking has been one of my main priorities over the past weeks. I've been commandeering the kitchen for hours crafting gifts to hopefully make people as excited as I am about Christmas this year!
This evening I'm going to post my past activity, so stay tuned for a couple of posts winging your way!
My first post for this evening is a Peanut Butter Fudge recipe from this years Christmas ASDA Magazine. It's a small, modest recipe that's a complete piece of cake but tastes absolutely delicious!
I stumbled across it when I needed to whip up something quick and easy for a charity fair at school, and I have to say, I thought ASDA were trying to deceive me. So many of my friends have tried and failed to make the perfect fudgey pieces, but ooooooohhhh nooo, not me! This recipe is foolproof, and when placed in a pretty jam jar with ribbon, it makes the perfect tasty gift!
Go on, give it a try. Next time, I might substitute the peanut butter for Nutella... now there's an idea. ;)

Ingredients
125g butter
500g soft brown sugar
120ml milk
250g crunchy peanut butter
1/2tsp vanilla extract
300g icing sugar

Method
Grease a 20cm x 20cm shallow cake tin and line it with baking paper.
Melt the butter in a large pan.
Add the brown sugar and milk and stir over a really low heat until the sugar dissolves - do not let it boil.
Scrape down any mixture that has splashed up onto the sides an boil for 2-3 minutes - do not stir.
Remove this from the heat and stir in the peanut butter and vanilla.
Put the icing sugar in a large bowl and pour the hot mixture on top - beat until smooth.
Spoon the mixture into a tin and leave to cool.
Cut into squares, these yummy bites can be stored in the fridge for up to a week!

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The Drizzliest Lemon Loaf.

Happy Birthday Fabian!

Have no fear my lovely cinnamon swirls, Jess is here! Ah, ah, ah! Okay, so, I promise that I have a good excuse for being so silent recently. I know it's unacceptable. Look at me, wanting to start a blog, reaching someone in Spain, posting a recipe, being all 'blogworthy' and then just... mute. I apologise, I really do. However this latest instalment I'm sure will go down well with you all.
Yes. Indeed. Make way everyone. The Lemon Drizzle Cake recipe has arrived.
Original right? No, I didn't think so either.
I know it's generic, but I really do believe that no baking archive (blog/book/scroll/bible) is complete without this gorgeously simple bake. There's just something so fresh about the zing of lemon and sugar coinciding with a crumbly cake that makes my mouth water.
So what's caused Jess to share with us her lemony adventures? I hear you ask.
Well of course, being the storyteller and general chatterbox that I am... I will tell you.
Actually, it's not greatly exciting (I live in a village remember, not a lot goes on. In fact, getting caught up in a cow crossing is pretty much the highlight of any day) however, this particular cake was requested of me a while ago from a friend who managed to get me a ticket to Glastonbury Festival next year! I was so unbelievably happy that without thinking I exclaimed 'Fabian, oh my gosh! Thank you so much!!! I'll bake you anything you want. You name it, I'll bake it.'
I instantly realised that right there, he had the perfect opportunity to conjure up any crazy concoction in his head and I would be faced with the challenge of baking it... I felt weirdly nervous as he thought of what he fancied.
And then, with a smile spreading across his face he said 'Y'know what? Lemon Drizzle is my absolute favourite...'
Unfortunately, it all got forgotten about with the whirlwind of work/revision etc. until now.
Today was Fabian's 17th birthday and I decided not to back out on a promise. So he finally got his lemon drizzle. I think he enjoyed it. ;)
And so, my little sugar plums, my Lemon Drizzle Loaf! (Taken from The Primrose Bakery Book - These recipes are wonderful!)

Ingredients
155g self-raising flour, sifted
1tsp baking powder
155g golden caster sugar
20g cornflour
155g unsalted butter, at room temperature
3 large eggs
Grated zest and juice of 1 lemon

For the Drizzle
160g granulated sugar
juice of 2 lemons

Method
Preheat the oven to 180 degrees/gas mark 4. Grease 1 x 900g loaf tin and line with baking paper or a loaf tin liner
Sift the flour, baking powder, sugar and cornflour into the bowl or a food processor. Pulse the mixture for 4 seconds, or mix with a wooden spoon until evenly mixed.
Add the butter, eggs and lemon zest and juice. Process briefly until evenly blended, or beat with an electric hand whisk until evenly blended.
Pour the mixture into the loaf tin and level the top with a spatula.
Bake in the centre of the oven for 35-40 minutes until golden brown, or when a skewer inserted into the centre of the cake comes out clean.
Leave the loaf to cool.

The Drizzle
Stir the sugar and the lemon juice in a jug.
Prick the loaf all over with a fork, pour the drizzle over the loaf and allow it to set.

(apologies for the pictures not being so great, the artificial lighting in the common room was terrible!)

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'Lighter Than Light' Cakes - With White Chocolate Leaf Decoration.

And so, my little chocolate drops I bring you my first recipe!!
It's been an absolutely MANIC day. As well as remembrance day (haven't they had wonderful weather for the ceremony? I also really loved Queenie's poppy brooch. Note to self: Make one next year...) we've celebrated my Auntie's Birthday and also watched an INCREDIBLE firework display this evening! (I was so excited, in fact, that I completely forgot to take my camera, otherwise there would be MILLIONS of pictures posted on here to show you all!)
With the little amount of time that I had, the 'baking morning' I had scheduled was cut a little short! But I did spend time mulling over something short and sweet to bake. My conclusion? Of course, it had to be.. Fairy cakes. The speed demons of the baking world. :)
However... I wanted to give them a slight autumnal twist, (after all, I'd gotten cute little floral paper cases for them to bake in) and added these clever little white chocolate leaves for decoration which I took from a book named 'Cakes & Cake Decorating, Step by Step', I found it in a second hand bookshop and it's a godsend! They're so easy, but so effective, whoever came up with this idea is an absolute genius!
These little spongey gems are so light and fluffy, they take no time at all and go down a treat.
Happy Baking!

Makes 24

Ingredients

225g butter (softened)

225g caster sugar

4 large free-range eggs

225g self-raising flour

For The Leaves

150g white chocolate (however, you can make this cute decoration with any type of chocolate!)

Method

Preheat the over to 180 degrees. Line two bun trays with 24 paper cases.

Beat the butter and sugar together until creamy.

Beat in the eggs, one at a time, adding a tablespoon of flour with each addition and beat really well after each addition.

Fold in the rest of the flour.

Spoon the mixture into the cases (until about 3/4 full)

Bake for 20 minutes (until the tops spring back when touched, or when a skewer inserted comes out clean.) and cool them on a wire rack.

Leaves

Have a wander round your garden, find any leaves you think are the right size for the size of your cakes (mine were pretty small, so I put two on some cakes, I'd say rose leaves are the best!)

Melt the chocolate.

Using a very small paintbrush, carefully spread the melted chocolate on the underside of each leaf (be careful not to go over the side of each leaf)

Leave on a piece of baking parchment until completely set. (I usually put them in the fridge, and they usually take about 10 - 15 minutes to set, but it depends)

Once set, very gently peel the leaf from the chocolate and arrange them on each cake.

Once you are happy with your arrangement, gently sprinkle some icing sugar on top of the cakes for a prettier effect, and make up a small amount of icing with icing sugar and warm water.

Gently dab a bit of icing on the back of each leaf and place on the cake. Leave to set and stick. 

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