Baking Bar

Raspberry & Chocolate Cake

2012-05-24T18:28:00.001+01:00

Chocolate and Raspberry are two flavours which work so well together so why not put them in a cake? We have and below is the recipe. Enjoy!

Cake:
50g Coco Powder
150g Caster Sugar

1 Egg
130ml Milk
90g NEILL'S®Flour
1 tsp baking powder
0.25tsp bicarbonate soda
20g Butter
0.25tsp Salt

Topping:

4 carton of Fresh Raspberries

Half a jar of Raspberry Jam

300ml Whipping Cream

The How-To:
Preheat oven to 180c.
Cream the butter and sugar together.
Add the eggs one at a time ensuring each is combined before adding the next.
In a separate bowl sieve the flour, coco powder, baking powder, bicarbonate soda and salt.
Add the dry ingredients to the wet mix alternating with the milk until all ingredients are combined well.
Place the mixture into two prepared cake tins. (8 inch is best).
Bake in the oven for 15-20 mins or until a skewer inserted comes out clean.

Allow the cakes to cool for 5 mins before turning them out onto a cooling rack to cool completely.

Using a palette knife (or a knife with a large flat blade if you dont have one) spead the raspberry jam all over the top of one of the cakes.

In a bowl beat the whipping cream until stiff. Using a a clean palette knife spread some of this cream on top of the jam in the centre of the cake.

Place the second cake on top.

Spread the remaining jam on top of the cake. Add cream on top any way you wish. If you want to do it neatly you can use a piping bag. Alternativly spread it on using the palette knife again.

Stick the strawberries into the cream.

This cake needs to be kept in the fridge but is best removed 15 mins before serving to allow it to come up to room temperature.

You're Done!

Banana Oat Cookies

2012-05-15T20:38:00.001+01:00

This is a fantastic recipe to use up any spare bananas you have lying around and more importantly they taste amazing!
They taste even better the next day as the flavours are given time to develop.

The Ingredients:
150g Butter
200g Dark Brown Sugar
120g Mashed Banana
150g NEILL'S® Plain Flour
250g Porridge Oats
1.5tsp Ground Cinnamon
2tsp Vanilla Extract
1tsp Bicarbonate Soda
1 Egg

The How-To:
Preheat oven to 170c
Cream the butter and sugar together until smooth.
Beat in the egg and vanilla.
Beat in the mashed banana.
In a separate bowl sieve the flour, bicarbonate soda, salt and cinnamon together.
Add this flour mix to the banana batter.
Stir in the oats
Drop heaped tablespoons of the batter onto baking sheets. About 4 per sheet is plenty as they spread a little.
Bake in the centre of the oven for 10 mins.
Remove from the oven and allow to cool for 10 mins before removing to completely cool on a cooling rack.

You're Done!

Cinnamon Bears

2012-04-14T19:12:00.000+01:00

This is a fab and easy recipe to make with kids! You can use any cookie cutters but we love to use teddy bear cutters for this recipe. This is a brilliant cinnamon biscuit recipe to use all year round, just change the cookie cutters to suit the occasion.

The Ingredients:
145g NEILL'S® Plain Flour
145g NEILL'S® Self Raising Flour
1 Egg
130g Butter
100g Caster Sugar
1tsp Vanilla Extract
3tsp Ground Cinnamon

The How-To:
Preheat oven to 160c.
Line a baking tray with baking paper or spray with a little non stick spray.
In a large bowl cream the butter and sugar together.
Beat in the egg and vanilla extract until well combined.
In another bowl sieve the flours together along with the ground cinnamon.
Mix the flour mix into the butter mix stirring well.
Once the mixture comes together into a dough, lightly flour the worktop and knead the dough a little to bring everything together.
Lightly flour a rolling pin and roll the dough out to about 0.5cm thick. Use your favourite cutter to cut out some shapes. **Top Tip - Peel away the excess dough from around the cut out shapes and then gently lift with a flat knife or palette knife**
Place on the baking tray, they only expand a little bit so can be placed quite close together.
Bake in the centre of the oven for 15 mins, they will still be a little soft when they come out but will crisp up as they cool.

You're Done!

Cherry Bakewell Inspired Cake

2012-03-22T21:06:00.002Z

Cherry bakewell tarts are something many of us enjoy with a passion. This cake is inspired by some of these favourite flavours.

The Ingredients:
175g Caster Sugar
175g NEILL'S® Self Raising Flour
175g Butter
3 Eggs
2tsp Almond Extract/Essence

3tbsp Ground Almonds

1/4 Jar of Seedless Strawberry/Raspberry Jam

The How-To:
Preheat oven to 160c.
Cream the butter and sugar together until light and creamy.
Add the eggs to the mix one by one ensuring each is combined before adding the next.
Stir in the almond extract/essence and fold in the ground almonds.

Fold in the flour.
Pour into two 8 inch cake tin lightly greased and lined with baking paper.
Bake for 30 mins or until when a skewer entered comes out clean.
Allow to cool before spreading the jam on one half, sprinkle a little extra ground almonds on top of the jam if you wish.

Set the second half on top of the bottom and spread more jam on top.

Can be refrigerated for 10-15 mins to firm up the jam a little.

You're Done

Strawberry Fields Foods Jams

2012-03-18T18:35:00.000Z

Strawberry Fields Foods is owned and run by two very smart cookies Lauren & Kirstie.

Lauren & Kirstie use the resources at hand in Dorset and the New Forest, England to create some splendidly tasting jams and curds.

Setting an example to us all, they use local ingredients which vastly reduces the food miles for the ingredients which they use. In fact they get most of the ingredients from the farm next door and even grow some themselves, you can't get much fresher than that! If you don't know what food miles are this Wikipedia article does a pretty good job at explaining them.

Lauren & Kirstie believe in a 'Fruitier jam for all', a concept we certainly can't disagree with! This results in all their jams being jam packed (see what we done there!? ;) ) with as much fruit as they can fit in so the name 'extra' gets added to the jams' names, Strawberry Extra, Raspberry Extra... You get the picture.

Packed full of juicy fruity flavour these jams are truly made with a lot of love and passion. Whether its smothered on hot buttery toast, served on some of our freshly baked miniature cherry scones or topping one of our cake recipes (don't worry we'll be writing another one very soon for you to use these jams with!) these jams are simply a delight!

You can find Strawberry Fields Jams on Love Your Larder. Or to buy a gift set like the one we pictured you can email them direct.

Mother's Day Gift Guide

2012-03-10T14:52:00.000Z

Mother's Day is quickly approaching for any of our UK readers and BakingBar know how difficult it can be choose something for a mum who has just about everything. So we have put together another gift guide to help you with your decisions.

Kirstie Allsopp Biscuit / Cookie Jar

£15

Kirstie Allsopp is famous for her home crafts and this Biscuit or Cookie Jar is the perfect accessory for your mum’s kitchen!

You can purchase this directly from Marks & Spencers

9
Cancer Research 3 Tier Regency Style Cake Stand

£29.95

With the big boom in regency style tea services and cake stands this 3 tier delight is perfect to adorn any mothers table to enjoy elegant afternoon tea with her friends.

Available directly from the Cancer Research UK Shop

8
Green & Blacks Ultimate Bar Gift Set

£32

How about 15 bars of different varieties of some of the best quality chocolate to brighten up your mums mother’s day?

Available directly from Amazon

7
Green & Blacks Ultimate Chocolate Chef
£30

Have you got a wannabe chef mum? This gift set of a high quality Green & Blacks apron, recipe book of delicious treats and two bars of the finest chocolate is perfect.

Available directly from Amazon.

6
Fine Foods Time for Tea Collection

£7

Crabtree & Evelyn is known for its high quality products and reputation. This fine tea collection will certainly brighten your mothers day! Includes English Breakfast Tea, Afternoon Tea, All Butter Chocolate Chip Biscuits and White Chocolate & Raspberry Biscuits.

Available directly from Crabtree Evelyn website by clicking the logo below:

5
Fair Trade Sari Journal
£12.95

These handmade, fair trade and Eco-friendly sari journals are made by a small family business in Rajasthan, India and are available on a fabulous website called Not On The High Street. Fantastic!

Available directly from Not On The High Street

Artisan Du Chocolat

£75

For the ultimate spoilt mummy! Drawers and drawers of chocolate…..need we say anymore?!

Available directly from Selfridges

Hotel Chocolat - The Sleekster All About Mum Selection

£22

Hotel Chocolat is known for its superior quality chocolate and indulgently decadent delights. As expected Hotel Chocolat has come up trumps with its Mother’s Day selection of gifts and we’ve picked this one as our number 3!

Available direct from Hotel Chocolat via the banner below

2
Strawberry Fields Foods Jam’s
Price Varies

Made from the finish berries and fruit these Jams are made by two very creative and talented girls called Lauren and Kirstie. Knowing how important food miles are they use only locally grown ingredients, from the farm right beside them! Can’t get much fresher than that! We’ve sampled some of the jams and boy are they good!
Can be purchased directly from Love Your Larder

1
Woodwick Sheer Elegance Candle
£13.99

Woodwick Candles are a firm favourite of ours at BakingBar, having featured them several times in the past we have yet to find a gift more recommended for any occasion! Make your mother feel truly loved by the many warming gorgeous scents in the Woodwick range.

Can be purchased from the UK store here

Or from the International store here

Sticky Lemon Bundt Cake

2012-03-01T21:18:00.000Z

This is the first time we have shared one of our bundt cake recipes. Bundt cake is a very American term although the word is thought to originated in Germany or Switzerland. Basically it is a round cake with a hole in the middle. We like the texture of this cake as it holds its shape really well allowing you to decorate it how you wish. Which we will be showing you more of in the coming months!

For our first recipe to share with you all we started simple. Often the simplest cakes are the tastiest. This is a delicious Sticky Lemon Cake. The topping is lemon flavoured honey.

The Ingredients:
500g Caster Sugar
500g NEILL'S® Plain Flour
340g Butter
0.5tsp Salt
1tsp Baking Powder
1tsp Lemon Flavouring
4 Eggs
0.5tsp Vanilla Extract

How-To:
Prepare a 10 inch bundt cake tin using a little butter or cooking spray.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time.
Beat in the flavourings.
In a separate bowl sieve together the flour, baking powder and salt.
Fold the flour mixture into the butter mixture. Stirring just enough to combine all the ingredients well.
Pour into the cake tin and ensure the batter is spread all around the tin evenly.
Place in the middle of the oven and adjust the temperature to 170c
By placing the cake in the oven it allows it to slowly start cooking preventing the top burning while the insides are still uncooked.
Bake for aprox 60-70 mins or until a skewer inserted comes out clean.

Allow to cool in the tin for 1 hour before turning out. When you turn out a bundt cake the bottom becomes the top. This is brilliant for absorbing any sauces or coatings which you add on top. Our favourite topping for this lemon bundt cake is simply honey mixed with a little lemon flavouring. How much you use is entirely up to your tastes. Some people prefer lots of honey, some a little.

This cake is scrumptious with a little custard on the side!

Allow your cake to cool completely.

You're Done!

Soft Bread Baps

2012-02-25T14:54:00.000Z

This is a super simple recipe for soft bread baps. Brilliant for burgers or sandwich baps. You can top with sesame seeds or poppy seeds, they are delicious just plain too!

Ingredients:
7g (1 sachet) of active yeast
50ml Warm Water
230ml Warm Milk
30g Caster Sugar
0.5tsp Salt
50g Butter
1 Egg
500g NEILL'S® Plain Flour

The How-To:
In a large bowl mix together the yeast warm water and warm milk.
Mix around a bit until the yeast dissolves.
Mix in the egg, sugar and salt and combine together.
Beat in about 2/3 of the flour until combined and then gradually add the remaining flour until you get a soft dough.
Turn out onto a workbench and knead for 5 mins. The dough is quite sticky so flour your hands well.
Lightly grease a large bowl and place the ball of dough into it. Cover with a clean damp tea towel and allow to rise for 1 hour.
After an hour remove the dough from the bowl and punch down to knock it back.
Divide the bowl up into 6 pieces and roughly mould into balls.
Place on a baking sheet and press down slightly.
If you want to add sesame seeds or poppy seeds on top lightly brush with a little milk before sprinkling them on and lightly pressing them down.
Cover the dough again and allow to rise again for 30 mins.
Bake in the centre of the oven for 20 mins at 170c
Remove and either eat warm or allow to cool.

You're Done!

Peanut Butter Fudge

2012-02-12T14:34:00.000Z

Like melt in your mouth fudge? Like creamy peanut butter? These delicious cubes of heaven are super simple to make and take very little time and effort. This recipe makes between 50 - 60 cubes.

The Ingredients:
210g Butter
500g Icing Sugar
1.5tsp Vanilla Extract
250g Smooth Peanut Butter

The How-To:
Prepare a 8 x 8 inch square tin by lining with baking paper and greasing a tiny bit. If you don't have this exact size don't worry. As the fudge mixture will be so stiff that you will be able to spread it into part of a bigger tray and it should stay in that shape.
Place a heatproof bowl above a little water in a boiling pan. It is important that the water not touch the bottom of the bowl.
Place the butter and peanut butter into this bowl and allow to melt until the mixture is creamy and smooth.
Remove the bowl from the heat and stir in the vanilla extract.
Slowly add the icing sugar and stir into the mixture. Adding more until all 500g is mixed it.
Stir the mixture until it is very smooth with no lumps of sugar.
Spread into the prepared tin and smooth out the surface with a knife.
Place the tin in the fridge for about 2 hours.
Remove and cut up into cubes. 1x1 inch I think is the perfect size.
Place in a tub lined with baking paper and keep in the fridge. These last about 10 days in the fridge.

You're Done!

Rocky Road Biscuits

2012-02-04T20:04:00.000Z

Rocky Road Biscuits are a favourite biscuit for many. These couldnt be simpler and are excellent to make with children. Even if you make the biscuits first and allow them to make the rocky road topping.

The Ingredients:
Biscuit:
80g Caster Sugar
180g Butter
240g NEILL'S®Plain Flour
1tbsp Milk
1tbsp Baking Powder
0.5tsp Vanilla Extract

Rocky Roading Topping:
200g Milk Chocolate
Mini Marshmallows
3 of the biscuits broken up into small pieces

The How-To:
Preheat the oven to 190c
Add the caster sugar, flour, baking powder and butter into a large bowl and rub together with your fingers until you create a breadcrumb texture.
Add the 1tbsp of milk and 0.5tsp of vanilla extract.
Knead into a firm dough.
Roll out to aprox 3-4mm thickness. Remember flour your rolling pin too so it doesn't stick to your dough.
Using your favourite shaped cutter (about 7 or 8cm in diameter), circular is traditional. Cut out as many biscuits as possible from the dough.
Place as many biscuits as you can on a baking sheet, dont worry they dont spread very much, if at all.
Bake in the centre of the oven for 9 mins until light golden.
Remove from oven and allow to cool, they will crisp up a bit as they cool.

Now to make the Rocky Road topping.
Melt the chocolate in a heatproof bowl above a saucepan with a little boiling water. Do not fill the saucepan so much that the water touches the bottom of the bowl.
Remove the bowl of chocolate from the heat.
Allow to cool for 3-4 mins and then gradually add a handful of marshmallows at a time. Stirring well between each addition. Add the crumbled biscuit into the mix. As all marshmallows are different sizes you will have to gauge yourself how many you want to use. You want them completely coated in chocolate.
Place large tsp amounts of the mixture on top of the biscuits. Place in the fridge until set.

You're Done!

Rich Tea Biscuits

2012-01-29T17:41:00.000Z

Rich Tea Biscuits are a British and Irish tradition! If you havent had the pleasure of trying Rich Tea Biscuits before they are a simple sweet plain biscuit. The favourite tea dunking biscuit in our opinion.

The Ingredients:
80g Caster Sugar
180g Butter
240g NEILL'S®Plain Flour
1tbsp Milk
1tbsp Baking Powder
0.5tsp Vanilla Extract

The How-To:
Preheat the oven to 190c
Add the caster sugar, flour, baking powder and butter into a large bowl and rub together with your fingers until you create a breadcrumb texture.
Add the 1tbsp of milk and 0.5tsp of vanilla extract.
Knead into a firm dough.
Roll out to aprox 3-4mm thickness. Remember flour your rolling pin too so it doesnt stick to your dough.
Using your favourite shaped cutter (about 7 or 8cm in diameter), circular is traditional. Cut out as many biscuits as possible from the dough.
Place as many biscuits as you can on a baking sheet, dont worry they dont spread very much, if at all.
Bake in the centre of the oven for 9 mins until light golden.
Remove from oven and allow to cool, they will crips up a bit as they cool.

You're Done!

Mocha Cupcakes

2012-01-18T18:17:00.001Z

A coffee and chocolate addicts dream! Chocolate and Coffee work so well together. These mocha cupcakes are super simple to make and contain real coffee and not just coffee flavour.

The Ingredients:

The Cupcakes:
90g NEILL'S® Self Raising Flour
115g Butter
115g Caster Sugar
4tbsp Good Quality Cocoa Powder
1tsp Baking Powder
2 Eggs
2tbsp Good Quality Coffee Granules
3tsp Boiling Water

The Frosting:
120g Butter
230g Icing Sugar
2tsp Cocoa Powder
1tbsp Coffee Granules
1tsp Boiling Water
1tsp Coffee Flavouring (optional)

The How-To:
Preheat oven to 170c.
Cream the butter and sugar together until smooth.
Beat in the eggs one at a time until well combined.
Mix the coffee granules and boiling water together in a small bowl or glass. Set aside to cool slightly.
In a separate bowl sieve the flour, cocoa powder and baking powder.
Fold the flour/cocoa mixture into the butter and eggs mixture.
Fold in the coffee liquid.
Place tablespoons of the mixture into cupcake cases. This recipe makes aprox 12 cupcakes.
Bake in the centre of the oven for 18-19 mins or until the cupcakes bounce back when pressed gently.
Remove from the oven and allow to cool.

While the cupcakes are cooling we can make the frosting. This is very simple.
Beat the butter in the bowl until softened.
Sieve the icing sugar and cocoa powder into the bowl.
Mix the coffee granules and water together in a small bowl or glass. Pour into the frosting mixture.
Stir together with a spoon until slightly combined, now beat with an electric mixer until smooth.

When your cupcakes are completely cool, frost and eat.

You're Done!

Childrens Tea Party Buns

2012-01-08T17:54:00.000Z

If you have ever planned a children's birthday party or get together you will know how difficult it is to come up with an idea that is slightly different. Well...BakingBar may just have an answer for you. A Children's Tea Party but with a difference, no tea! Instead of tea the teapots are full of tasty icing and instead of sugar lumps there are coloured sugars and other decorations. Its a party where children can build their very own buns, of course with less mess to tidy up after!

The buns are actually squares from a tray bake cake, making it even easier and less faff than making cupcakes.

The Ingredients:
The Cakes:
110g NEILL'S® Self Raising Flour
110g Caster Sugar
110g Butter
1tsp Vanilla Extract
1tsp Baking Powder
2 Eggs

The Icing:
200g Icing Sugar
50ml Warm Water

How-To:
Preheat oven to 160c.
In a large bowl cream the butter and sugar together until smooth.
Beat in the eggs one at a time until well combined.
Beat in the vanilla extract
In a separate bowl sieve the flour and baking powder together.
Mix in the flour, mixing only until all ingredients are combined.
Pour into a 10 x 10 inch or similar size cake tin and smooth out.
Bake in the centre of the oven for 18-20 mins or until springs back when gently touched.

You're Done!

Sailor Jerry Rum Cake

2011-12-30T20:34:00.000Z

Well Christmas is over and you may have some extra rum left over from the festivities.....or perhaps left over after your New Years Eve party. This is a brilliant and easy recipe to use up any spare rum. In fact good enough to go and buy some rum specially!! We think Sailor Jerry rum is the absolute best for flavour for this cake. Its sweet caramel flavour is perfect and enhances the other flavours in the cake.

We wish all our readers a very Happy New Year!

The Ingredients:
Cake:
175g Caster Sugar
185g NEILL'S®Self Raising Flour
175g Butter
3 Eggs
1tsp Rum Extract / Flavouring (optional)
0.5tsp Vanilla Extract
2tbsp Good Quality Rum (Sailor Jerry Rum recommended)

Rum Glaze:
244g Caster Sugar
150ml Water
1tsp Butter
1tsp Vanilla Extract
3tbsp Good Quality Rum (Sailor Jerry Rum recommended)

The How-To:
Preheat oven to 180c
Cream the butter and sugar together until light and creamy.
Add the eggs to the mix one by one ensuring each is combined before adding the next.
Stir in the vanilla, rum flavouring and rum.
Stir in the flour.
Fold together until just combined, do not over stir.
Pour into a 8 or 9 inch cake tin lightly greased and lined with baking paper.
Bake for 35 mins or until when a skewer entered comes out clean.
Allow to cool for 5 mins before removing from the tin completely.

While the cake is cooling slightly we can make the glaze.
Pour the sugar and water into a saucepan and place on the lowest heat, allow to come to a boil for a few minutes until the sugar has dissolved.
Mix in the rum, vanilla and butter into the syrup.
Return to the heat and allow to boil for a further 10 mins on the lowest heat. Always watch boiling sugar as it can bubble up quickly.
Remove from the heat and allow to cool for 20 mins, it will thicken the longer it sits.

Drizzle about 5 tbsp of the syrup over the cake and allow to soak in, repeat ever 5 mins. It is up to you how much of the syrup you use in the cake.

Set the cake aside and allow to completely cool. You can choose to top the cake if you wish (although it is excellent on it own too!) with either ready made frosting such as Betty Crocker or make up a third of a batch of the frosting recipe we have here

You're Done

BakingBar's Top 10 Christmas Gift Ideas - 2011

2011-12-09T10:15:00.001Z

It's that time of year again.... It really catches most us by surprise every single year. But fear not we have some absolutely foolproof gift suggestions. You know, for those awkward friends or family members who are always so difficult to buy for. With these specially chosen gifts we think you'll be able to find something for everybody who is interested in Baking or Cooking, whether it be a little extra for mum or the full present for your best friend.

Having been in the situation many times of having everyone else's present bought except for one, which you have spent weeks thinking over we decided to put together this list.

Remember you may not be able to order from some of these stores we mention below depending on your location in the world but these Christmas gift ideas are meant to provide inspiration. However most gifts are readily available in various forms from popular stores. So the countdown of best gifts recommended by BakingBar.

Number 10

Digital Measuring Jug and Scales - £22.99

Is your kitchen always cluttered? ….want one less piece of equipment? We thought this combined digital measuring jug and scales gadget is a brilliant idea. Not only is it modern and funky but its something you know will be used. If your intended gift recipient is a keen baker then this would be a welcome addition to their kitchen. Available at www.firebox.com or other stores online.

Number 9

Funky Cocktail Glasses - £26.99

Looking for a little something to add to someones present? These fun and modern glasses are perfect. Available at www.firebox.com or other stores online.

Number 8

The Big Book of Cupcakes - £9.29

For the recipe book lovers and collectors. The Big Book of Cupcakes by Betty Crocker. There couldn’t be a better guide to mastering the art of baking cupcakes. Available on Amazon.co.uk and Amazon.com for US readers.

Number 7

Aprons - Between £15 - £20

This selection of aprons below will hopefully provide you with some ideas. Every cook or baker needs an apron or else the inevitable’ flour or icing sugar all over clothes’ incident occurs. There is such a huge selection in most online home stores of both comedy and useful aprons. These two are from www.lazyboneuk.com
Magnetic Apron available from here
Cooking Guide Apron available from here

Number 6

Kirstie Allsopp’s Homemade Home and Kirstie Allsopp Craft Books - £9 - £11

A fantastic present for all those busy body mums who like to make their own gifts and homeware. Books include many crafts and homeware covered in the award winning BBC Series ‘Kirstie’s Homemade Home”. A wealth of knowledge at your fingertips. Available from Amazon.co.uk and www.amazon.com if you are in the US.

Number 5

Boozy Marmalade 3 Pack from Shazzam in Northern Ireland - £12.50

Kick start your mornings with this tasty three pack of homemade marmalades made by Suzanne at Shazzam. Includes Gin & Tonic, Vodka & Orange and Whiskey Marmalade.

Available directly from the Shazzam website www.bakedinbelfast.com

Number 4

Toast and Jam Body Wash - £7.99

This funky stocking filler is a perfect little extra for someone who likes….well Toast and Jam. Available from various online stores but we found it on Firebox here www.firebox.com

Number 3

Blond Amsterdam Expresso Cups Set - €39

We discovered Blond Amsterdam while we were Live Blogging from the city earlier this year. If you missed this you can read our Live Blog which we have kept on the site here or our follow up article here. Blond Amsterdam has created a treasure trove or new, modern, fresh design ideas on their ranges. One of our favourite gift ideas from Blond Amsterdam is this set of 6 Expresso Cups http://www.blond-amsterdam.nl . Of course make sure to browse their other ranges for other gift ideas.

Number 2

Woodwick Candles - Various Prices

You may have read our recent article about Woodwick Candles. If you have, you will know why we rave about them so much. If you haven’t you can read it here. We believe Woodwick candles are by far the most superior candles which are very excellently priced for their burn time. Woodwick have recently started producing their candles with a new cross shapes wick opposed to the flat wood wick, this means they burn more evenly and release even more of their gorgeous smell. With new scents coming out every few months we are sure we will be writing more about Woodwick in the coming months. Some of the Christmas inspired scents on offer are 'Santas Cookies', 'icicle mint', 'biscotti' and an amazing trilogy flavour candle 'bakery cupcake, orange gingersnap and coffee cake' Their presentation makes them perfect for gifts which is why we have listed them in our top 10. You can buy Woodwick candles in the UK from http://www.woodwickcandleshop.co.uk and in the USA from www.virginiacandle.com

Number 1

Kenwood kMix KMX84 Food Mixer

The bakers essential piece of kit. This Kenwood mixer isn’t something you’ll want to hide away in the cupboard and we think that’s important. This will become a permanent feature in your kitchen and is guaranteed to attract comments from visitors.

You can buy this Kendwood Mixer from most online electrical retail stores but available online from John Lewis http://www.johnlewis.com

Christmas Cinnamon & Raisin Cake

2011-11-26T19:21:00.001Z

It’s almost Christmas time already which to many of us mean a lot of planning and preparation for the big day! If you are run off your feet but still want to bake a Christmas inspired cake then this recipe will be perfect for you. Combining the most traditional Christmas cake flavours of Cinnamon, Nutmeg and Cloves combined with the juicy raisins, this will have any house guests mouths watering! With little preparation time compared to traditional Christmas cakes this will free up some of your time to get those presents wrapped and other tasks done.

The Ingredients:
Cake:
210g Soft Brown Sugar
190g Raisins
70g Butter
300ml Water
0.25tsp Ground Cloves
0.5tsp Nutmeg
2tsp Ground Cinnamon
0.25tsp Salt
1tsp Baking Powder
1tsp Bicarbonate of Soda
250g NEILL'S® Plain Flour

Frosting:
35g Butter
150g Icing Sugar
1tsp Vanilla Extract
1tbsp Milk
2tsp Ground Cinnamon

The How-To:
To get the most flavour possible from all the ingredients we need to boil some of them.
Add the butter, sugar, raisins, water, cloves, cinnamon and nutmeg to a saucepan and bring to the boil, allow to boil for 5 mins occasionally stirring.
Remove from heat and allow to cool until luke warm.
Preheat oven to 165c.
In a bowl sieve together the flour, baking powder, bicarbonate of soda and salt.
Slowly stir the boiled mixture into the flour mixture and ensure well combined.
Pour the mixture into a greased and lined cake tin.
Bake in the centre of the oven for 45 mins or until a skewer inserted comes out clean.

Now we need to make the frosting. Beat the butter until soft and creamy. Stir in the icing sugar and cinnamon until combined and then beat to make smooth. Beat in the vanilla and milk. Spread on the cake once completely cool.

With a dash of edible glitter or other festive cake decorations you'll soon get in the festive spirit.

You're done!

White Chocolate Biscuits

2011-11-15T21:56:00.001Z

These chunky white chocolate biscuits are perfect to dunk in your afternoon cup of tea or coffee. Super simple and they don't take long to make either!

The Ingredients:
120g Butter
90g Light Brown Sugar
30g Dark Brown Sugar
120g Chopped White Chocolate
250g NEILL'S® Self Raising Flour
1 Egg
1tsp Vanilla Extract/Essence

The How-To:
Preheat the oven to 180c.
In a large bowl cream the butter and sugars together until smooth.
Beat in the egg until well combined.
Beat in the vanilla extract / essence.
Sieve the flour into the mixture and mix well.
Fold in the chopped white chocolate pieces and mix until ingredients are evenly distributed.
Place tablespoons of the mixture on baking sheets (4 is recommended per sheet) and bake in the centre of the oven for 11 mins.
Remove and allow to cool for 5 mins before transferring to a wire rack to cool completely.

You're Done!

Earl Grey Cupcakes

2011-11-11T19:52:00.001Z

What could be more perfect and sophisticed for afternoon tea than Earl Grey Tea flavour cupcakes!

The Ingredients:
Cupcake:
130ml Milk
5 Earl Grey Teabags or 5tbsp of Loose Earl Grey Tea
110g Butter

230g Sugar
2 Eggs
1tsp Vanilla Extract/Essence
230g NEILL'S® Plain Flour
2tsp Baking Powder

Frosting:
60g Butter
2tbsp Milk
1tsp Vanilla Extract/Essence
250g Icing Sugar
Blue Food Colouring

The How-To:
Preheat oven to 180c
Bring milk to boil in a saucepan and remove from heat immediatly.
Add the tea to the milk and stir well. Set to the side.
Cream the butter and sugar together.
Beat in eggs one at a time until well combined.
Beat in vanilla extract/essence.
In a seperate bowl sieve the flour and baking powder together.
Using a fine sieve, sieve the tea/milk mixture into a small bowl. This will remove any loose tea.
Fold the flour into the butter mixture alternating with the tea/milk mixture.
Fold together until all ingredients are combined.
Spoon the batter into 12 muffin cases.
Bake in the centre of the oven for 12-15 mins or until a skewer inserted comes out clean.
Remove and allow to cool.
While waiting for these to cool we can make the frosting.
Beat the butter in a bowl until smooth.
Stir in the icing sugar until combined enough to use a mixer. Beat well until all lumps dissapear.
Beat in the milk and vanilla extract.
Place blue food colouring into the mixture one drop at a time to obtain a pale blue colour. Beat well to ensure even distribution of the blue colouring.
Pipe onto the cooled cupcakes.

You're Done!

Belfast MTV EMA Cake

2011-11-05T16:53:00.001Z

Belfast is proud to be hosting this years MTV EMA ceremony. We have specially handcrafted this cake to celebrate this momentous occasion!

Spooky Halloween Treats

2011-10-23T14:10:00.000+01:00

Well its nearly Halloween, with most of us either having parties or going Trick or Treating we decided to share with you three Halloween themed recipes. The first recipe is inspired by everyones all time favourite treat at Halloween.....Toffee Apples!

Toffee Apple Blondies !!

The Ingredients:
Blondies:
150g Butter
400g Light Brown Sugar
2 Eggs
260g NEILL'S® Plain Flour
2tsp Vanilla Extract / Essence
2tsp Baking Powder
0.5tsp Salt
1 Large Chopped Apple (tart apple is best)
100g Fudge Pieces

Toffee Frosting:
115g Butter
200g Light Brown Sugar
50ml Milk
250g Icing Sugar

The How-To:
Preheat oven to 180c
First of all we will make the blondies.
Cream the butter and sugar together until smooth.
Beat in the eggs one at a time until well combined.
Beat in the vanilla extract/essence.
Cut the large apple up into small pieces. I find about 2cmx2cm is best.
Cut the fudge pieces up into pieces of similar size. Set both to the side.
Sieve the flour, baking powder and salt together in a large bowl.
Fold the flour mixture into the butter mixture stirring as little as impossible just to combine the ingredients.
Fold in the toffee and apple pieces.
Pour the batter into a baking tray (I find one about the size 7 x 10 inches is best).
Bake in the centre of the oven for 35-40 mins. Check with a skewer by inserting it into the middle. If it comes out with no batter on it then it is cooked. The cooking time will vary every slightly due to the different brands of fudge and the size of your pieces of apple. If skewer comes out covered in batter return to the oven and check every 3-4 mins.
When cooked remove from oven and allow to cool.

While we are waiting for the blondies to completely cool we can get on with making the toffee frosting which is extremely simple.
Melt the butter in a small saucepan on low heat.
Stir in the light brown sugar.
Stir in the milk.
Bring to the boil for 2 mins and then remove from the heat.
Stir in the icing sugar a little at a time until completely combined. You may need to beat this with an electric mixer to remove all the lumps **Be careful as sugar will be extremely hot!!** The mixture will thicken as it cools. It is advisable to allow it to cool at room temperature as placing it in the fridge can make it go hard extra quickly and we don't want that as we need to be able to spread it.
When both are cool spread the toffee frosting on top of the brownies. Allow frosting to set for an hour before cutting and serving.

You're Done!

Scary Halloween Double Chocolate Cupcakes

The Ingredients:
Cupcake :
75g Coco Powder
300g Caster Sugar
2 Eggs
250ml Milk
175g NEILL'S® Flour
2 tsp baking powder
0.25tsp bicarbonate soda
1tsp vanilla extract or essence
40g Butter
0.25tsp Salt

Frosting:
650g Icing Sugar
100ml Milk
175g Butter
1tsp Vanilla extract or essence.

The How-To:

Preheat oven to 180c.
Cream the butter and sugar together.
Add the eggs one at a time ensuring each is combined before adding the next.
Stir in the vanilla.
In a separate bowl sieve all the dry ingredients together.
Add the dry ingredients to the wet mix alternating with the milk until all ingredients are combined well.
Place the mixture into bun cases, it will seem quite thin but they cook perfect. 3/4 fill the cupcake cases.
Bake in the oven for 15 mins.
Remove and allow to completely cool before frosting.

Making the frosting:
Cream the butter until smooth.
Slowly add the icing sugar and coco powder alternating with the milk.
The mixture should be spreadable. Spread onto the cupcakes using a knife.

Dusting with Coconut:
For best results here I use green food colouring so slightly dye some shredded coconut to look like grass.
Use a spoon to sprinkle this over the frosted cupcake and tip upside down to remove any excess.
Place a spider or other creepy insect on top to complete the cupcake.

You're Done!

Graveyard and Gooey Eye Cupcakes

This is an excellent recipe where the kids can help out too. You will need to make the cupcakes from our “simple vanilla cupcake” recipe which you can find here and the “customisable frosting” recipe which you can find here.

The First Option: Vanilla cupcake with grave decoration:

To make this cupcake the recipe stays the same as here but the frosting is coloured green using green food colouring. This makes the grass. You will need some ready rolled icing similar to here but also available in loads of other brands to make the headstone. You will also need some Oreo cookies which you will crush to make the soil on the graves.

Experiment with different piping attachments to find one you like for the grass, alternatively if you don’t have any piping bags you can use a freezer bag with the corner cut off or even just spread the frosting on with a knife. For the headstone you will need to cut out a headstone shape in icing (make sure it is thick enough to stand up, you may need to double it up), you can also write what you want on the headstone with an icing pen if you want but this is optional.

1. Bake cupcake and leave to cool completely.

2. Make frosting and top the cupcake

3. While the frosting is still soft stick in the icing headstone and decorate the grave with the crushed Oreos.

4. Leave aside to harden.

The Second Option: Pumpkin orange cupcake with orange flavoured frosting:

This is a simple but delicious cupcake! Simply make the batter for the vanilla cupcake again, but before spooning the mixture into the bun cases add some orange food colouring, be generous to achieve a nice bright orange sponge.

Now make the frosting here but leave out the vanilla, instead grate some orange zest into the frosting. You will probably need about the zest of two large oranges but you can add this to taste.

Frost the cupcakes in whatever way you want, you can either pipe the frosting on or simple spread it on, finally decorate with any disgusting Halloween jelly sweets such as eye balls.

You’re Done!

Toasted Coconut & Cherry Blondies

2011-10-09T18:25:00.001+01:00

Do you love the smell of freshly toasted coconut? To us it is one of the most homely and inviting smells in a kitchen. With this recipe you're guaranteed an amazing smelling kitchen as well as a scrumptious tray bake! And it couldn't be simpler!

The Ingredients:
200g Dark Brown Sugar
260g NEILL'S® Plain Flour
70g Desiccated Coconut
100g Glacé Cherries
130g Butter
1tsp Baking Powder
1.5tsp Vanilla Extract/Essence
2 Eggs

The How-To:
Preheat oven to 160c.
Cream the butter and sugar together until smooth and creamy.
Beat in the two eggs one at a time until well combined.
Beat in the vanilla extract / essence.
In a separate bowl sieve the flour and baking powder together.
Fold the flour into the mixture.
Slice the cherries into quarters and add them to the mixture, followed by the coconut.
Fold together until all ingredients are combined.
Pour the mixture into a prepared baking tray. Ideally 7x10 inches or similar.
Bake in the centre of the oven for 23-25 mins or until a skewer inserted comes out clean.

You're Done!

Tesco Taste Northern Ireland Food Event – Belfast Sept 2011

2011-10-06T21:04:00.001+01:00

The hugely successful Tesco Taste Northern Ireland event took place again this year on the 10th and 11th of September in Belfasts Custom House Square.

The event brings together over 50 of Local Northern Irish companies demonstrating their products to a large demographic of Northern Irelands fans of local produce.

Neills Flour Stand

Baked In Belfast Stand

The event hosted by Tesco has taken place for several years running and is hugely successful in attracting large numbers of people.

Everything from jams and chutneys produced by the hugely talented Suzanna from Baked In Belfast to NEILLS Flour, with their fantastic range of mixes for everything from scones to soda bread are represented at this event. Not the mention the Live Tesco Cookery Theatre which takes place in front of a captivated audience demonstrating everything from making cocktails to demonstrations from one of Northern Irelands most well known and hugely talented chefs Niall McKenna from James Street South Restaurant, winner of the Northern Ireland heat of The Great British Menu competition but more notably his dessert beat all finalists from regions across the UK winning a place at a banquet attended by Prince Charles.

With the number of free samples given out by local producers and demonstrations given by some incredibly enthusiastic and devoted ambassadors for local Northern Irish produce it is certain that the crowd not only gained some knowledge of what is available on their doorstep but were also encouraged to learn more about the origins of the food and the devotion of the producers to make it some of the best in the province.

If you didn’t manage to attend the Tesco Taste Northern Ireland Food Event this year, we certainly hope it returns for yet another event in 2012.

Homemade Strawberry Marshmallows

2011-09-28T12:15:00.000+01:00

We all love marshmallows.........but not many of us know how simple they are to make at home!

The Ingredients:
5 Sheets of Gelatine
225g Caster Sugar
100ml Water for cooking
80ml Water for soaking Gelatine
1 Egg White
1tsp Strawberry Flavouring
Some Icing Sugar and Corn Flour for dusting
Red Food Colouring

The How-To:
Soak the gelatine sheets in the 80ml of water. Place to the side.
Find a baking tray which is aprox 7x9 inches and completely dust this with the icing sugar and corn flour. Set to the side.
Place the 100ml of water and caster sugar into a saucepan and bring to the boil for 12 mins.
Remove from the heat and slowly stir in the gelatine AND the soaking water. Be careful as the hot sugar may boil up quickly now.
Return to the heat for a few minutes until the gelatine is completely dissolved in the syrup mixture.
Remove from the heat and set to the side.
Place the egg white in a large bowl and beat with an electric mixer until stiff.
While beating the egg white slowly add the syrup mixture. Be careful as this will still be very warm!
Continue adding the syrup while mixing until all ingredients are combined together.
While mixing add a tiny amount of red food colouring to make the mixture pink and mix in the strawberry flavouring.
Continue mixing the marshmallow mixture for a further 10 mins. You will notice it begin to thicken and get sticky as it cools.
Pour the marshmallow mixture into the dusted baking tray and smooth out with the back of a spoon or spatula. Dust the top the marshmallows with more icing sugar and corn flour.
Leave to cool for about 2 hours.
The marshmallow should peel away from the baking tray fairly easily. Cut and serve!

You're Done!

Gingerbread Cookies

2011-09-25T15:07:00.001+01:00

These soft, chewy gingerbread cookies will become a firm favourite for anyone calling in for a cup of tea. They keep deliciously soft for days when kept in a cookie jar.

The Ingredients:
190g Brown Sugar
120g Butter
50g Golden Syrup
1 Egg
1tsp Ground Cinnamon
1tsp Ground Ginger
1.5tsp Baking Powder
0.5tsp Ground Cloves
0.25tsp Salt
240g NEILL'S® Plain Flour

How-To:

Cream the butter and sugar together until smooth.
Beat in the egg and golden syrup.
In a separate bowl sieve the flour, baking powder, cinnamon, salt, cloves and ginger together.
Mix the flour mixture into the butter mixture until all ingredients are well combined.
Cover the bowl and place in the fridge for 2 hours to firm up the dough.
Preheat oven to 190c.
Place 4 tablespoons of the cookie dough on baking sheets and bake in the centre of the oven for 10 mins.
When removed from the oven drop the baking sheet from a height onto the worktop, this forces the cookies to be flatter.
This mixture makes approximately 20 cookies.
Allow to cool on a cooling rack completely before storing in a cookie jar.
These cookies are even nicer the next day, if you can resist eating them all the first day.

You're Done!

Miniature Gin & Tonic Cakes

2011-09-18T18:15:00.001+01:00

This is a fab 'grown ups' cake recipe which is super simple yet sophisticated. This recipe uses a marmalade created by the hugely talented Suzanne at Baked In Belfast. Suzanne has created a super marmalade using Gin & Tonic. What could be better?! You can buy online from her store here. Alternatively use your favourite lemon or lime marmalade.

The Ingredients:
175g Caster Sugar
175g NEILL'S®Self Raising Flour
175g Butter
3 Eggs
2tsp Lemon Extract/Essence
1/4 Jar of Gin & Tonic Marmalade (or similar)
50g Shredded Coconut (optional)

How-To:
Preheat oven to 180c
Prepare either your favourite miniature cake tins (I use Dr Oetker mini bread tins)
Cream the butter and sugar together until smooth
Beat in the 3 eggs one at a time until well combined
Beat in the lemon flavouring
Sieve the flour into a separate bowl and fold this into the mixture
Continue to mix until all ingredients are combined but do not over mix
Pour the mixture into the tins. (with this recipe I can make 6 small 3x2.5 inch cakes)
Bake in the centre of the oven for 20 mins or until a skewer inserted comes out clean
Remove from oven and allow to cool for 5 mins before turning out
While still warm spread some marmalade on top
For extra indulgence preheat a small pan on low heat and toast some coconut until light golden brown and sprinkle on top of the marmalade covered cakes.

You're Done!