Sticky Toffee Christmas Tree Brownies

Published December 14, 2013 by Daisy Cake Company

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So everyone…….how are the Christmas preparations going?

Are you one of those annoyingly organised people? Do you have all you Christmas presents bought and wrapped? Christmas cards written and sent? Tree up and decorated? Really…..you’ve done all those things already. Hmph……s’not fair!!

Don’t take my little outburst personally. It’s just that I have none of those things done. Not 1!! December always seems to disappear at a speed unknown to man. I complain that the Christmas chocolates are in the shops too early in September, and then whoosh…..Christmas is here and I’ve done nothing!!

But, and this is a good but…

I have made chocolate brownies!!

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Sticky Toffee Brownies
175gs Dark Chocolate
130gms Unsalted Butter
130gms Dark Brown Sugar
130gms Plain Flour
1⁄2tspn Baking Powder
1⁄2tspn Ground Mixed Spice
2 Large Eggs
75gms Chopped dates (optional)

1x 20cm (8”) round baking tin, lined withgreaseproof paper and greased with butter.

Frosting
50gms Unsalted Butter at room temperature
150gmsIcing Sugar
1tbsn Toffee Ice-cream Sauce or Golden Syrup
Green Food Colouring

Pre-heat the oven to 140c, (120c Fan), Gas Mark 2
Break up the chocolate and put into a heatproof bowl with the butter and place the bowl over a saucepan of constantly simmering water (ensuring the bottom of the bowl doesn’t touch the water)
Stir the chocolate and butter with a wooden spoon as it melts
Once the chocolate and butter are completely melted remove the bowl from the saucepan and mix in the Dark Brown Sugar.
Next sift together the Plain Flour, Baking Powder mixture and Mixed Spice and stir into the chocolate mixture.
Beat in the eggs, one at a time, and lastly stir through the dates so they are evenly distributed.
Pour into the baking tin, and smooth to the edges
Bake for 20 to 25 minutes.
Some people like their brownies chewy, others a bit drier. The longer you bake your brownies, the drier and less chewy they become.
When your brownies are done the top will have acrust, the edges a bit crunchy, and the middle slightly soft to the touch.
Remove from the oven and leave to cool in the tin for 20 minutes, before turning out onto a wirerack and leaving to cool completely.

Whilst they are cooling, you can make your frosting: Using either an electric mixer, or a wooden spoon, beat your butter until soft and smooth. Mix in the icing sugar (gently at first or you’ll be lost in a cloud of sweet powder), and finally beat in the Toffee Sauce or Golden Syrup. If you want to make your trees green add a small amount of green food colouring. With the frosting, the more you beat it, the lighter and fluffier it’ll become, so keep beating for between 5 and 10 minutes.

Once your Brownie has cooled cut into sixths or eighths (depending on how big you want your slices), and either pipe on your frosting or smooth on with a spoon. Decorate with sweets or sprinkles, and stick half a straw into the bottom for the trunk.

Mince Pie Cupcakes

Published December 10, 2013 by Daisy Cake Company

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Flash back 2 years ago when I first bought you the Hint of Christmas Cupcakes…..

I have now practiced and perfected this recipe and am happy to present to you Mince Pie Cupcakes….the perfect, lightly spiced fruit cupcake as an alternative to rich fruit Christmas Cake.

Ingredients

150gms Softened Unsalted Butter
150gms Caster Sugar
2 Eggs
2tbspns Milk
150gms Self Raising Flour
1tspn Mixed Spice
140gms Good Quality Mincemeat

Line a 12 hole cupcake tin with festive cupcake cases. Preheat your oven to 160c/140c fan/ gas mark 3

In a large mixing bowl cream together the butter and sugar until light and fluffy

In a jug beat the eggs and milk together

Sift together the flour and mixed spice

Add one third of the eggs to the butter and sugar with a table spoon of flour and beat

Repeat, until all the egg has gone

Add the remaining flour and mix until just combined

Lastly add the mincemeat and mix until evenly distributed.

Divide the mix between the cupcake cases and bake for 20 minutes or until a cocktail stick inserted into the centre comes out clean.

Remove from the oven and transfer to a wire rack to cool.

Frost with buttercream. I coloured mine green and added a fondant star on the top!

Cake Chocolate

Published December 9, 2013 by Daisy Cake Company

 

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Now I know you may think the title of this post is a typo….Cake Chocolate? Surely that should say Chocolate Cake…..well, actually NO!!!

This is one of the easiest recipes ever!! FACT!!

What makes this recipe so easy is using an ingredient which has already been mixed. I promise I haven’t lost my mind, but this recipe includes shop bought cake mix.

Huh? Really?????……..yup, really!! You did read that right…….

shop     bought     cake     mix!!!

I know, I know, but haven’t you all got enough to do over Christmas without making treat making more complicated than needs be? You’ll thank me for this recipe.

I promise…..

Ingredients

300gms Milk Chocolate. Doesn’t need to be expensive, just your favourite Milk Chocolate

200gms White Chocolate

4tbspn Cake Mix. I used Victoria Sponge mix, but use whatever flavour you fancy.

Sprinkles

Line a baking sheet with some greaseproof paper.

Break the Milk Chocolate into a plastic bowl and pop into the microwave. Blast for 20 seconds at a time on the highest setting. Stirring between each burst until just melted – watch that you don’t burn it.

Pour onto the greaseproof paper and spread to a rectangle approximately 10″ X 8″ and put to one side to set

Repeat the melting process with the White Chocolate.

Now, for the cake bit…….add the cake mix to the melted White Chocolate and whisk until completely dissolved and disappeared.

Pour the White Chocolate on top of the Milk Chocolate and spread out.

Sprinkle the sprinkles. I used red and green Christmas trees. Ho Ho Ho

Put aside to set (should be done in an hour or so at a coolish room temperature, or pop in the fridge for an hour)

Chop into interesting shapes, break into pieces, or just bite into the whole big slab…..that’s your choice!

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Halloween Cupcakes

Published October 20, 2013 by Daisy Cake Company

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Oooooooooo…aaaaaaahhhhhh….arrrrghhhhhhh

Are you ready for Halloween?!!!

With these incredibly easy Cupcake Decorations you will more than thrill any Trick-or-Treaters that come to your door.

Ingredients
For each cupcake, you will of course need cupcakes – homebaked from scratch, baked out of a box or shop bought, any will do.
Frost each cupcake with buttercream or frosting coloured with orange food colouring
Also, prepare some melted chocolate in a piping bag or zip-loc bag with the corner cut off.

Spidersweb Cupcakes
These need no extra ingredients than those listed above.
First, on a piece of greaseproof paper, using the melted chocolate, pipe spiders webs, and spiders. This may take a few practice goes, but don’t forget every spiders web is different and they’re not always neat and tidy. To make it easier, you may want to draw some webs onto a piece of paper, which can be placed under the greaseproof and traced with the chocolate. Place the spiderswebs into the fridge for 10 minutes to set.
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Once they are set they will peal easily from the greaseproof paper and can placed onto the cupcakes.
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Ghost Cupcakes
Extra ingredients: Marshmallows and Ready-to-Roll Fondant Icing
Place a marshmallow on top of the buttercream and put an extra blob of buttercream on top.
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Roll the fondant to approximately 2mm, and cut a 3-4″ disc with a pastry cutter (or freehand if you’re feeling artistic).
Drape the fondant over the marshmallow dHall
Finish by piping 2 eyes and a mouth with the melted chocolate
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Graveyard Cupcakes
Extra ingredients: Chocolate Sprinkles and Malted Milk or Nice Biscuits
With the melted chocolate pipe RIP onto the reverse of the biscuits, and put them into the fridge for 10 minutes to set.
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Cover the buttercream in chocolate sprinkles.
Once the chocolate on the biscuits has set, insert the biscuits into the buttercream to resemble gravestones.
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So there you have it, 3 simple but very effective cupcake designs that are perfect for a scary Halloween party.
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Coconut Chocolate Cookie Bars

Published September 30, 2013 by Daisy Cake Company

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<So…summer seems to be over. But hasn't it been good?! Well it has here…………

We've enjoyed warm weather (actually a bit hot on a couple of occasions, but I promised not to complain after last years rain!), long days and pleasant evenings filled with dog walks and sitting outside pubs with a cold cider. It's definitely been a vintage summer that will remain in the memory for a very long time.

But………the evenings are drawing in! There's a chill in the air and it's time to get in the kitchen baking. As autumn turns the trees red and brown, there's nothing better than filling the house with warm baking smells, and have I got just the recipe to start the autumn baking season……..have I indeed!

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Coconut Chocolate Cookie Bars

Makes 12 – 16 Squares
Ingredients:
130gms Light Brown Sugar
120gms Butter
200gms Plain Flour
¼tspn Salt
1tspn Bicarbonate of Soda
2 Eggs
250gms Cream Cheese
180gms Icing Sugar
100gms Chocolate Chips
4tbspns Desiccated Coconut

Preheat your oven to 170c (150c Fan), Gas Mark 3.
Grease a 22cm square baking tin
With an electric mixer, cream together the Butter and Light Brown Sugar
Sift together the Flour, Salt and Bicarbonate of Soda and mix into the creamed Butter and Sugar
Add 1 Egg and beat until combined into a thick dough
Press the dough into the base of the tin and bake for 8 minutes
Whilst the base is baking, beat together the Cream Cheese, Icing Sugar and remaining Egg
After the base has been baked for 8 minutes, remove from the oven and evenly sprinkle over the chocolate chips and coconut.
Pour over the Cream Cheese mixture and bake for further 20 to 25 minutes, or until the Cream Cheese is set.
Remove from the oven and allow to cool fully before turning out and cutting into square.

Tip: Although these bars can be eaten when cooled, they are best chilled for 30 minutes to firm up the Cream Cheese topping.

This recipe first appeared in Essence Magazine in print and online.

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Caramel Egg Filled Chocolate Crinkle Cookies

Published March 10, 2013 by Daisy Cake Company

Crinkle CookiesI have recently started a commission for Essence Magazine, which is distributed to homes in Surrey and can be found online. Its a great magazine….well, why else would they commission recipes from The Daisy Cake Company?!!

Every month I provide Essence with a brand new, unseen Daisy Cake recipe, and I can now let you, my loyal blog readers, share March’s recipe.

If you click on the photo above, you can read the whole magazine (which is really very very good!!). Turn to page 32 and you can see The Daisy Cake Diet’s Caramel Egg Filled Chocolate Crinkle Cookies in full.

Because, what else would you do with all those extra Caramel eggs you’ll be getting in the next couple of weeks?!!

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