This Baker Girl Blogs

{GUEST POST}: Sharing from Shari's Berries on How to Make a Peanut Butter Cupcake at Home

noreply@blogger.com (ThisGirlBlogs) — Sun, 12 May 2013 16:33:00 +0000

I'm not a huge fan of peanut butter so I've always shied away from it. But, a peanut butter cupcake? I'd give that a go.

I've never tried a Reese's Peanut Butter Cup before but I hear they're a pretty big deal.

And, when they look so good perched on top of today's cupcakes it's not hard to see why they're so popular. Today's guest post - Peanut Butter Cupcakes - comes to you from William Kane (check out his bio below!). A cupcake recipe that looks and sounds so delicious I'm kind of gutted I didn't think of it myself!

You should all be aware of my addiction to cupcakes by now and this is definitely a very welcome addition. (Psst, while you're here be sure to check out all the other cupcake recipes on the site!)

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Mmm, just imagine the delicious taste of peanut butter sliding past your lips and exciting your taste buds. Can you think of anything more amazing?

Everyone loves a peanut butter cupcake and now you can make your very own peanut butter cupcakes right from home with this easy to follow recipe. These cupcakes are sure to be yummy, in fact, they will taste just like the one’s found at Shari’s Berries! They make for a great gift for a friend, a present for Mother’s Day, or just a great treat to share with the family on a hot summer day. If you don’t have time to make these, you can always check out Shari’s Berries and take advantage of one of many Shari’s Berries coupon code.

Image Source: Tell City Pies and Cupcakes

INGREDIENTS:

2 Cups Brown Sugar

1/2 Cup Shortening

1 Cup Peanut Butter

2 Large Eggs

1 1/2 Cups Milk

1 Teaspoon Vanilla Extract

2 1/2 Cups All Purpose Flour

1 Teaspoon Baking Soda

2 Teaspoons Cream of Tartar

Bag of Miniature Reese’s Cups

Peanut Butter Frosting

1 Pinch of Salt

METHOD: Preheat oven to 180C/350F/Gas mark 4. Makes 12.

1. Grab a cupcake pan and place liners inside. If you don't have paper liners, grease and flour the inside of the cupcake pan instead.

2. Grab a large mixing bowl, big enough to handle all the ingredients and mix together the following ingredients: brown sugar, shortening and peanut butter. Continue to mix until a light and fluffy consistency is reached.

3. Beat the eggs into the mixture, one at a time. Stir in the vanilla promptly afterwards.

4. Grab a smaller bowl and combine the following ingredients: all-purpose flour, cream of tartar, salt and baking soda. Then add the milk to this bowl and stir.

5. Combine both mixing bowls and stir until the ingredients are blended.

6. Spoon the prepared mixture into the cupcake pan and place into the oven. Bake until the cupcakes 'spring' back after being lightly presses, approximately 15 to 20 minutes.

7. Take the cupcake pan out of the stove and place on a cooling rack.

8. Make sure the cupcakes are completely cooled before frosting.

9. Frost the cupcakes while they are inside the cupcake pan and finish them off by placing a miniature Reese's cup on top.

10. Remove the cupcakes from the pan once complete. Place onto a serving plate and enjoy.

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William Kane is a marketer on Promocode4share.com. He is also a freelance writer and enjoys cooking, fashion and health.

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If you're interested in writing a guest post for BakerGirl then get clicking here and get in touch with a submission or for more information!

{RECIPE}: Banana and Chocolate Chip Muffins

noreply@blogger.com (ThisGirlBlogs) — Sat, 04 May 2013 17:21:00 +0000

I can probably sum up my diet in one word: sweet.

Although I eat a wide variety of different foods, the majority of my nutritional intake is in the form of sugar. And, I don't mean any of that fake Splenda stuff. I'm talking about real sugar. Caster, granulated, light brown, dark brown, vanilla ... yeah, all the good stuff. Oh, if only it were a major food group!

But, can you guess my absolute favourite food to eat?

....

Give up?

It's toast.

You probably thought I was going to say something real fancy (like, caviar?) or maybe I had you leaning towards something sugar-y like this. I bet I had you thinking I stuff my face with cupcakes all day long.

But, no. The truth is I love my toast so much I sometimes even have it for breakfast, lunch AND dinner. I practically live on the stuff.

But, I'm kind of particular about the way it's made ... Think Sheldon Cooper. Think Monica Gellar. Think Mr. Monk ...

Only soft, thick, white bread will do. And, you have to lightly butter the bread first on one side and toast it until it just starts to go golden. Timing is very important. I'm also particular about the way I eat it but that's another story (<---For those of you who choose to click on this link I'd just like to say I still haven't gotten myself tested yet, but I'm fairly certain I'm sane.)

Of course it's not the only way I'll eat toast. It's just the only way I'll ever make it. But, if I'm having it elsewhere, like at my favourite cafe, then I'll quite happily eat it however they choose to make it.

See, completely sane.

Now you know my secret it's only fair you tell me yours. What's your favourite thing to eat? Does it have to be prepared in a particular way?

On a totally unrelated note, here's some muffins.

I made these Banana and Chocolate Chip Muffins for my gran a few weeks ago in a complete rush. She was going to visit some relatives out of town for a couple of months and she couldn't exactly show up empty handed. And, because we're Asian she of course had to come bearing food. It's kind of a rule.

So, while she packed, I quickly baked a batch, stuck them by the window to speed up the cooling process, boxed them up and sent her on her way.

But, not before I pocketed a few for us to enjoy and boy was I glad I did! Golden brown with scattered bursts of chocolate and a smell so divine. I baked these in a rush but I certainly took my time enjoying every last bite.

RECIPE: Preheat oven to 190C

INGREDIENTS:
280g self raising flour
160g caster sugar
2 tsp baking powder
1 tsp bicarbonate soda
90g butter, melted
2 large eggs
2 well ripe bananas, mashed
100g plain chocolate chips

METHOD:

1. Sieve together the flour, sugar, baking powder and bicarbonate soda.

2. In a separate bowl, beat the eggs and add to the melted butter. Then add the milk and bananas and mix well.

3. Combine the two mixtures together, folding it in. Note: The worst thing you can do to muffin mix is over mix. Fold the flour in with a few strokes - don't stir!

4. Add the chocolate chips and combine.

5. Scoop approx. 2 tbsp of the mixture into each muffin case, place in the oven and allow to bake for 20-25 minutes.

6. Once baked, allow to cool in the pan for a couple of minutes before placing on a cooling rack to cool completely.

{GUEST POST}: How to Bake the Yummiest Cupcakes!

noreply@blogger.com (ThisGirlBlogs) — Thu, 25 Apr 2013 17:08:00 +0000

Cupcakes aren't always as easy as they may seem. In fact, the first batch I ever baked never made it onto the blog because I was just too embarrassed. (Maybe I'll post a picture of them one day ... maybe.) But, after tons of practice I think I've finally got it down.

I've lost track of how many times I've baked my Vanilla Cupcakes with Vanilla Buttercream. You can never have too much of a good thing and I doubt I'll ever get bored of them. But, if chocolate's more your thing then spoil yourself with my Chocolate and Raspberry, or Chocolate and Hazelnut, or a popular on the blog; Ferrero Rocher Centred. My Maple and Pecan might not look quite as attractive as the rest, but trust me, it tastes just as good!

But, for those of you struggling to get your cupcakes just right, here's a guest post from Ivy Delfin (check out her bio below!) of all the things you need to think about to ensure you get yummy cupcakes, every time.

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Cupcakes are always fun to bake and decorate, but how do you make the most delicious ones ever? Here are a few tips.

1. Have your baking ingredients at your disposal and let them set to room temperature before beginning. Take a look at your pantry then make a shopping list of everything you will need to begin your baking quest (flour, eggs, vanilla essence, butter, etc).

2. Preheat and know your oven! It is important to preheat your oven to the specified temperature, this ensure your cupcakes go into a nice hot oven where the cooking process begins immediately. In saying that, it is important to know your oven, sometimes the temperature setting is a little higher or lower than it should be. You can buy an oven thermometer to check this. This is a key step as it can mean the difference between burnt, cracked cupcakes and golden, fluffy ones.

3. Measure correctly. Baking is a science, inaccurate measuring can cause your cupcakes to be too hard and dry (too much flour) or too wet (too much milk). Sifting your flour and sugar also helps to remove any yucky lumps that might get stuck in your batter.

4. An even pour and a yummy surprise. Use an icecream scoop or something similar to spoon your batter into your cupcake tin. If you measure the scoops right, you will get an even amount of batter across each cupcake mould. This will ensure that they rise evenly. You could also even tuck a sweet surprise in the middle of each cupcake like a chocolate drop or mix sprinkles or fruit into the batter. If you want to wait until the cupcakes are done, you can pipe some jam or ganache into the middle of your cupcake, like these Pistachio and Raspberry Teacakes by Little Bertha .

5. Keep an eye on the clock and be patient. Set a timer so you know when your cupcakes are done, even set it 5 mins earlier so you can check on their progress. Depending on the size of the pan and amount of batter, the cooking time of your cupcakes will vary. Once they are done, allow them to cool properly before applying any frosting as the heat will melt your decorations.

6. Get creative! Be inventive with your decorations, search the internet and cookbooks for fun decorations for any occasion.

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Ivy Delfin is a copywriter working with Little Bertha baking fresh daily for café customers, corporate catering or direct to homes or parties.

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If you're interested in writing a guest post for BakerGirl then get clicking here and get in touch with a submission or for more information!

{BAKING ON A BUDGET}: Chocolate Muffins

noreply@blogger.com (ThisGirlBlogs) — Wed, 17 Apr 2013 16:51:00 +0000

Things have been a little crazy on my side of the screen lately that I had to force myself to take a break, run myself a bath during the middle of the afternoon, read a non-school related book and then bake these muffins.

Over-whelmed, over-worked and over-stressed, these chocolates muffins definitely put a smile on my face.

And, that bubble bath might have helped slightly, too.

But, it was mostly the chocolate muffins ... All them endorphins and serotonin and theobromine, or something, running around my system.

These muffins, bursting with chocolate-y goodness, are the easiest pick-me-ups and at approx. 25p each they're pretty easy on the purse strings, too.

Something else that's easy? Baking them!

An effortless treat with great results. I can't complain.

Now, you'll have to excuse me. I have to get back to learning about the influence of the Mean Systemic Filling Pressure and Right Atrial Pressure on the venous return to heart. Yup, it's as dull as it sounds.

Enjoy!

RECIPE: Preheat oven to 170C/325 F/ Gas mark 3. Makes 12.

INGREDIENTS:
2 eggs
180g sugar
125g self raising flour
55g cocoa
2 tsp baking powder
A pinch of salt
170ml whole milk
150g butter, melted
100g plain chocolate, chopped

METHOD:
1. Whisk together the sugar and eggs until pale.

2. In a separate bowl, sift together the flour, cocoa, baking powder and salt.

3. Gradually add the flour mixture and the milk to the eggs, alternating between the two.

4. Add the butter and fold the mixture together.

5. Add the chocolate and combine fold in.

6. Scoop approx. 2 tbsp of the mixture into each muffin case, place in the oven and bake for approx. 30 minutes.

7. Once baked, leave in the pan for a couple of minutes and then place on a cooling rack and allow to completely cool.

Note: Be careful when mixing the batter. If you over mix then they'll end up tough and chewy. Fold the mixture gently and they'll turn out light fluffy - just how we like them!

{GUEST POST}: How to Pick a Wedding Cake that All Your Guests can Enjoy

noreply@blogger.com (ThisGirlBlogs) — Thu, 11 Apr 2013 07:53:00 +0000

Now, I've never gotten married but I hear the wedding cake is a pretty big deal.

It's definitely high on the list of the multitude of things you need to get done to prepare for the big day. I mean, what's a wedding without cake?

Your wedding cake will probably be the most important cake you will ever choose. No pressure.

It can be a bit of a challenge, especially with so much to think about. But, thankfully Bridget's here to break it down for you in today's guest post! She'll walk you through everything you need to think about to make the selection process just that little bit easier and ensure you pick something everyone can enjoy.

Check out her bio below and let us know in the comments what kind of cake you would pick. Or, if you've already gone through picking the cake for your big day then let us know what you chose!

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Your wedding cake is the star of your wedding buffet. Not only is it a beautiful centerpiece, but it is also the one thing on the menu that your guests will most look forward to. Yet with a diverse group of guests, not everyone is going to agree on whether your cake was a success. Or, will they?

There are a few ways that you can pick a wedding cake that all (or at least most!) of your guests will enjoy. Here's how:

Pick a Crowd Pleaser

Some people prefer chocolate, while others love strawberry. Still loves like a fruity cake. These are all strong flavors, and if you pick one, you might end up with a cake that half of your guests won't eat. It's best to pick a crowd pleaser like a basic white or yellow cake instead. Even if it's not someone's favorite, everyone will likely enjoy it.

Choose Different Flavors

Most wedding cakes are at least three layers, if not four or five. You can offer different flavors on each layer so that more of your guests can enjoy their favorites. Try out a chocolate layer on the bottom, a lemon layer in the middle, and a vanilla layer on top -- or any other combination you like. You can also experiment with different fillings to add even more flavors.

Use All-Natural, Organic Ingredients

Everyone has their own dietary limitations and preferences. You can be sure to cover most of them by simply choosing all-natural and organic ingredients. Request that the baker use all-natural sweeteners, whole-grain flours, and healthy fats. In most cases, these substitutions can be made without significantly altering the taste of the cake.

Be Mindful of Food Allergies

More and more people are determining that they have a sensitivity to gluten, which can make a wedding cake off-limits. Eggs and dairy are other common allergens that could make your wedding cake a ticking time bomb for some guests. Try to make your cake allergen free by requesting that these ingredients not be used. Again, in most cases, you can make the substitutions without changing the taste of the cake.

Have More than One Cake

You can have whatever cake you'd like for your main centerpiece and offer your guests other options with a secondary cake (or even a third or fourth cake). Your additional cakes can feature a variety of different flavors and can offer options for those with allergies or other dietary restrictions. A cupcake bar is another great options to accommodate a variety of additional choices.

Your wedding cake is the centerpiece of your reception meal. Make sure that all your guests enjoy it by making these concessions to accommodate a wide variety of taste preferences and dietary restrictions.

How did you choose your wedding cake to ensure that all your guests would enjoy it? Tell us what you settled on in the comments!

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Bridget Sandorford is a freelance food and culinary writer, where recently she’s been researching culinary schools in South Carolina. In her spare time, she enjoys biking, painting and working on her first cookbook.

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If you're interested in writing a guest post for BakerGirl then get clicking here and get in touch with a submission or for more information!

{GIVEAWAY}: Sprinkle Set from The Sugar Shack

noreply@blogger.com (ThisGirlBlogs) — Mon, 01 Apr 2013 08:30:00 +0000

THIS GIVEAWAY IS NOW CLOSED

My Vanilla Cupcakes with Vanilla Buttercream Frosting (for full recipe click here) have become my go-to treat whenever I need to rustle up something that's both quick and an easy favourite.

I recently whipped up a batch to help me get through the last week of my second year at university. Nothing takes away the stress of exams like cake mix and creamy frosting.

After all, what's the best way to study? With plenty of coffee, candy and cupcakes, of course.

Do you know what I love just as much as eating cupcakes? Decorating them.

I think my piping skills have really improved over the last few months. I remember when I first made cupcakes and the consistency of the frosting was all gloop-y and just wrong. Slowly but surely, I've finally cracked it. *dusts off shoulders*

To finish off the cupcakes, I used a selection of sprinkles from The Sugar Shack. When it comes to deciding which sprinkles to use, I'm often spoilt for choice. There's just so much to choose from!

The confetti is my favourite, closely followed by the tiny stars. But, the brown non pareils are pretty popular in our household and the ghost sprinkles are unlike any other I've seen.

Basically, I like them all.

March 1st marked the one year aniversary of ThisBakerGirlBlogs.

Wow, a whole year already? I know!!

To celebrate this great little milestone I've decided to hold a sweet giveaway from The Sugar Shack.

If you haven't heard of them yet then get ready to bookmark their site because they have everything you could ever possibly need to bake and decorate. They also offer a range of courses you can attend such as cupcake master classes and the PME diploma.

It's thanks to them my kitchen cupboards are stocked full of flavour essences and candy melts and I recently used the pink candy melts I had purchased to create my Valentines Day Cake Pops.

I also have a set of great sprinkles hidden in my cupboards! The sprinkles keep well in their handy containers and are easy to store and they're the perfect accompaniment for any cupcake. They're both easy and effective ways to add a bit of oomph and transform any ordinary cupcake into something spectacular.

And, thanks to the awesome team behind The Sugar Shack, you can WIN your own set of sprinkles, too!

To be in with a chance to WIN a set of sprinkles from The Sugar Shack, simply leave a comment under this blog post.

*Note: The sprinkles received may differ from the pictures depending on availability of stock.

For additional entries (the more ways you enter the more chances you have!):

'Like' The Sugar Shack on facebook
'Follow' The Sugar Shack on twitter
'Like' ThisGirlBlogs on facebook
'Follow' ThisGirlBlogs on twitter
Follow this blog either through Google Friend Connect, RSS Feed, or email subscription (all of which can be found on the sidebar)
Share the giveaway on facebook, twitter or your blog

You can enter in as many ways as you want and each time you must leave a new comment stating how you have entered.

The giveaway will end on April 10th and the winner will be picked via a random generator.

Be sure to check out The Sugar Shack (I can guarantee you'll find something you'll love), drop by their facebook page and say Hi or even sign up for their newsletter so you don't miss out!

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*Disclosure: ThisBakerGirlBlogs was not compensated for this blog post. I did, however, receive a set of sprinkles to try out and review. All opinions are my own. This giveaway has been sponsored by The Sugar Shack.

{RECIPE}: Chocolate Cherry Swirl Muffins from Moufflet

noreply@blogger.com (ThisGirlBlogs) — Sun, 24 Mar 2013 17:18:00 +0000

I don't know what's going on with the weather lately but I've had to wear 3 pairs of socks and I haven't been able to feel my face all day.

Yesterday I was able to stay in the comfort of my home and do the things I love - bake muffins and read books and drink coffee. Today I wasn't so lucky.

But, you just care about the muffins, don't you?

Okay. Well here they are!

I shared with you my attempt at Kelly Jaggers Chocolate Cherry Swirl Muffins from her cookbook Moufflet: Gourmet Muffin Recipes to Please Even the Most Sophisticated Palate

Oh, what a treat they were! The colours, the the smell, the taste - there really is nothing not to love about these muffins.

It's just a shame the rest of family also chose to stay in yesterday because between the eight of us it was hard not to be greedy.

But, I guess that just means I'll have to bake some more, huh? ;)

Chocolate Cherry Swirl Muffins

Chocolate-covered cherries are often thought of as a guilty pleasure and this muffin borrows those flavors for
these tasty chocolate muffins swirled with sweet cherry. To ensure that you get the best flavor, look for a cherry preserve that has whole fruit in it; the little bits of cherry will give your muffins more texture and more flavor.

Yields 18 Muffins
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup butter, melted and cooled
1 teaspoon vanilla
¾ cup buttermilk
2 eggs
2 tablespoons Dutch-processed
cocoa
¼ cup cherry preserves

1. Preheat oven to 350°F and prepare 18 muffin cups with nonstick spray, or line with paper liners.

2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Once sifted, whisk in the sugar until evenly mixed.

3. In a separate bowl add the melted butter, vanilla, buttermilk,and eggs. Whisk until the mixture is well
combined.

4. Make a well in the center of the dry ingredients and pour in the wet ingredients. With a wooden spoon or spatula, gently fold the mixture until just combined, about 10 strokes. Do not overmix.

5. Divide the batter into two bowls. Into one add the cocoa powder, into the other add the cherry preserves. Mix both until they are evenly mixed, about 5–8 strokes.

6. Spoon half the chocolate batter into the prepared muffin cups.Next add the cherry batter, then top with the remaining chocolate batter. With a butter knife, make a figure-eight pattern in each muffin one time. Bake for 18–20 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for 3 minutes, then remove the muffins from the pan to a wire rack to cool to room temperature.

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Moufflet: Gourmet Muffin Recipes to Please Even the Most Sophisticated Palate is published by F+W Media. All images and text © F+W Media.

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* Disclosure: Recipe has been posted with permission.

Hiding from the Snow with Chocolate Cherry Swirl Muffins

noreply@blogger.com (ThisGirlBlogs) — Sat, 23 Mar 2013 19:04:00 +0000

It's supposed to be Spring, right?

Although you'd never know it with all the snow currently collecting outside my window.

I've never been a fan of snow and usually on a day like today I would be happy to grab a book, a mug of hot chocolate and just relax by the ~~fire~~ electric heater.

But, I'm feeling especially bitter about it today as it's caused me to confine myself to the walls of my home and cancel plans I had really been looking forward to. Don't you just hate when that happens?

While we're on the subject of seasons, I've never been a fan of Spring either. I know some people like the smell of freshly cut grass ... I, however, am not one of those people. It's also when my hay fever starts to act up and it's really hard to love something that makes you want to claw your eyes out.

Don't even get me started on summer.

Too late.

Oh, how I loathe summer. It's the worst of all ..

Feeling all hot and bothered.

Not being able to go to sleep.

Sweating all the time ... You do not want to be standing in a train. In London. During rush hour. In the summer. Trust me.

An electricity bill that rockets because your mother doesn't believe in air conditioning and so you're forced to have the electric fan oscillating permanently.

Getting sun burned. Not tanned. Burned.

And, if you thought the hay fever was bad in Spring ...

I'm an Autumn. I love Autumn.

But, the rant stops here. I decided to get rid of the negativity and take my confinement from the elements as an opportunity to bake something positively scrumptious!

Chocolate Cherry Swirl Muffins from Moufflet: Gourmet Muffin Recipes to Please Even the Most Sophisticated Palate by Kelly Jaggers.

The chocolate and cherry compliment each other perfectly and I love the colours (the fact that they remind me of autumn was purely coincidental, but I'm not complaining).

I love how the pattern in each of these are so different. The recipe instructs to make the 'number 8' figure with a butter knife to achieve the swirl effect but I found it easier to use a cocktail stick. It's important not to get too carried away with the swirling or you'll just end up completely mixing the two colours together and fail to achieve the pretty contrast.

It was a pretty easy recipe to follow with delicious results!

There's something about the smell and taste of freshly baked muffins that just makes everything alright again. With a plate of these by my side, I actually don't mind the snow. In fact, I think I'll go grab my book, my mug of hot chocolate and go sit by my window instead and watch the flakes dance.

Stop by tomorrow for the full recipe so you can enjoy these, too!

Also, if swirl muffins are your thing (and it is) then check out the latest delicious guest recipe post on Vanilla and Chocolate Marble Muffins by the wonderful Iris. The perfect weekend bake from someone with a sweet tooth as big as mine.

{COOKBOOK REVIEW}: Pure Vanilla by Shauna Sever

noreply@blogger.com (ThisGirlBlogs) — Mon, 18 Mar 2013 16:19:00 +0000

Shauna Sever is a woman on a mission and Pure Vanilla: Irresistible Recipes and Essential Techniques is no ordinary cookbook.

It seems too often and for far too long, vanilla has been thought of as bland and boring. But, did you know Queen Elizabeth I with her legendary sweet tooth was a fan of Vanilla? Yeah, neither did I. Thomas Jefferson, too.

Pure Vanilla begins by reintroducing you to the long forgotten rich and intriguing history of vanilla and aims to dispel all those common misconceptions. To give vanilla the place it deserves in the lime light and finally let it shine for the star it truly is.

After a brief history lesson, you will learn of all the hard work that goes into growing and processing the beans, of the different forms of vanilla (whole beans, extract, paste, powder and ground), of the differences between vanilla from different origins and a FAQ section answering those all-important vanilla-related question you're just dying to ask, like ... why is it so damn expensive?!

Pairing this often overlooked ingredient (I'm looking at you, chocolate) with beautiful accompanying photographs and a conversational style writing, packs this book with tons of personality. Right from the very first page you'll feel both entertained and educated. You'll sit up, listen and even occasionally giggle. It's cute, quirky and tons of fun!

The cookbook contains 80 recipes and is divided into 6 chapters - Breakfast, Cakes and Pies, Cookies and Bars, Candies and Confections, Custards and Creams, and Drinks ... A little something for everybody!

Each recipes comes with a small introduction, comments and clear, easy to follow instructions. You're in good hands and there really is no way you can go wrong. The only thing I was disappointed with was not all the recipes come paired with a photograph. However, going by the included photographs, I'm not discouraged from trying them all!

I've always been a huge fan of vanilla and my indulgences range from candles, balms, perfumes and toiletries. But, when it comes to my kitchen, my vanilla related experiences are limited to just cakes and cookies. How much else could you really do with vanilla? How adventurous could it really be?

Well, if you're a little skeptical like me then you're in for a pleasant surprise as Sever will show you there's tons you can do! From her Vanilla Nougat Candy Bar Bites to her Vanilla Cream Pie you'll be struggling to decide which to try first. I went for her Vanilla Sugar Puffs and I've already got my eyes on her Cherry-Vanilla Shortbread Cake Squares and White Hot Fudge.

You're also armed with the know-how to make your own Homemade Vanilla Sugar. One whiff of this stuff will leave you weak in the knees. It would make the perfect gift for your favourite baker (hint, hint) or you could even just stock up for yourself!

Pure Vanilla teaches you to appreciate vanilla for everything it truly is. Go ahead and trade that chocolate for some vanilla beans. Trust me, it really is magical.

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Pure Vanilla by Shauna Sever is published by Quirk Books. © Quirk Books.

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*Disclosure: ThisBakerGirlBlogs was not compensated for this blog post. However, I was provided with a copy of the cookbook to review. All opinions are my own.

Homemade Vanilla Sugar

noreply@blogger.com (ThisGirlBlogs) — Thu, 14 Mar 2013 18:38:00 +0000

There's a lot in my life I don't have together but when it comes to giving presents, I think I've got it down. I'm pretty ace at it.

Giving someone money as a present is a huuuge pet peeve of mine. What's thoughtful about that?

I love searching for the perfect present for someone. Trying to find something tailored to their personality or something that I know will have a lot of sentimental value. Something that will evoke a memory, or a smile or a laugh (I'm pretty big on joke presents, too).

But, often I like to make things for my giftee (that's totally a word). Like the framed collage I did for my friends 16th (okay, so she ended up with a looooot of glitter everywhere when she opened it, but still) and the calligraphy painting I did for my aunt.

And, most recently: food.

I made my Caramel Centred Chocolate Chip Cookies for a friend for his birthday, my Vanilla Cupcakes with Vanilla Buttercream Frosting for my Aunt's birthday and my best friend was the first to try my Chocolate and Raspberry Cupcakes.

My most recent gift? Homemade Vanilla Sugar from Shuana Sever's cookbook Pure Vanilla: Irresistible Recipes and Essential Techniques.

I know what you're thinking. Sugar? Yes. Sugar.

Transform your 'ordinary' sugar into this and it'll leave you weak in the knees. It smells divine! And, tastes pretty sweet, too.

You can dress it up however you like with different ribbons and fabrics and you could even create a label for it. In fact, I plan on buying a label maker just for that purpose.

This would make the perfect gift for someone you know who loves to bake (hint, hint). Or, you could, you know, keep it for yourself.

Homemade Vanilla Sugar

Fill a lidded container with about 2 cups of granulated sugar. Bury a vanilla bean (or two, for more intense flavor), split lengthwise, in the sugar. Tighten the lid and shake the container like you’re competing in a dance contest at a dive bar. Store in a cool, dark place for 2 days and then open the container, take a deep whiff, and die a little from the glorious fragrance of homemade vanilla sugar, It’s that easy! You don’t even need a whole unscraped pod-use the empty scraped vanilla beans from recipes that call for just the caviar. Store the empty pods in the sugar; when your supply runs low, replenish by adding more fresh sugar on top.

Use vanilla sugar the same way you use the granulated stuff. It adds a bit more oomph to baked goods and is a delicious addition to coffee and tea. If you’re making vanilla-forward recipes like the ones in this book, vanilla sugar is yet another simple way to add that irresistibly ambrosial flavor.

To turn this recipe into a gift, pack the vanilla sugar in a decorative container-like a vintage Mason jar-topped with a scrap of fabric and festive ribbon. For an even fancier version, use raw turbinado sugar instead of granulated sugar.

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Pure Vanilla by Shauna Sever is published by Quirk Books. © Quirk Books.

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*Disclosure: Recipe has been posted with permission.

{GUEST POST}: Vanilla and Chocolate Marble Muffins

noreply@blogger.com (ThisGirlBlogs) — Thu, 07 Mar 2013 17:29:00 +0000

Keeping in theme with my try-something-new attitude, here's something we haven't seen on BakerGirl yet - muffins! Ever feel like baking on a Sunday but can't because there's just nothing left in the pantry and no time to run out to the shops? Come on, we've all been there!

Well here's a little something brought to you by Iris (check out her bio below!) that will solve that problem and have you baking no matter what day of the week it is.

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Weekends are great for spur-of-the-moment baking.

Imagine waking from a long, refreshing sleep, and feeling like you deserve a treat for having survived one more exhausting week: baking it will look to you like the best idea you've had in days.

As you don’t have any specific recipes on your to-bake list, your imagination starts running wild. How about that chocolate layered cake you've been fancying for ages? How about macarons? Fruit scones? Lemon meringue cake?

The great news is that, on a Saturday, you'll be spoilt for choice; Sunday afternoons, however, are a nightmare for spur-of-the-moment baking. By the time you get to your pantry, and find that you ran out of half the ingredients you need, you'll also have ran out of something else: the time to go out and get them.

Think London on a Sunday. Unless you live right next to a huge supermarket, you'll have to take a bus to reach the nearest store, and we all know what London buses are like. If you leave the house after 4pm, there's no guarantee you'll get there on time to buy all you need before they lock you in!

Even the so-called 24-hour shops close at 5pm (which makes you wonder why they even call them 24-hour), and good luck with finding almond flour or cream of tartar at your cramped local off-licence. Spoiler: they don't sell them.

“I’ll be more organised next time”, you tell yourself. “I’ll plan all my bakes in advance, and do my food shopping on Saturday morning”.

However wise that sounds, it doesn’t solve your current problem: if you feel the urge to bake here and now, you need to be creative with what you have. So, let's have a look in your pantry, and make marble muffins out of it. How does that sound as a treat?

THE RECIPE: Preheat oven to 180C/350F/Gas mark 4

INGREDIENTS:
250g plain flour;
2 tsp baking powder;
120g caster sugar;
30ml olive oil;
250ml skimmed milk;
1+ tablespoon cocoa powder (the more, the better - so don’t hesitate to go for 2 - 3 tablespoons);
2 teaspoons vanilla extract (or another flavouring of your choice).

That's it. You don't need any butter or margarine, and no eggs either. In fact, the great thing about these muffins is that you could say they're almost healthy. Not as a brussels sprout leaf salad, perhaps - but I've never heard anyone say that brussels sprout leaf salads bring along good mood!

The second great thing about them is that they're very easy to make. There's almost nothing you can get wrong, and it’s amazing how little effort you need to make them look so good. The secret lies in the swirl: blend the vanilla and the chocolate batter well, and no two muffins will look the same.

METHOD:
1. Mix the flour, baking powder and sugar in one bowl.

2. Mix the oil, milk and flavouring in a separate bowl.

3. Mix the contents of the two bowls together. Wash and wipe the empty bowl, as you'll need to reuse it for the next step.

4. Put half of the batter in the empty bowl. Add the cocoa powder in either one of the two bowls, and mix well.

5. Grease a muffin tin with a little oil, or line it with muffin cases (which makes it easier to clean it afterwards!).

6. Pour the batter in the muffin tin. Put a spoonful of the white half at the bottom of each cup, then add a spoonful of brown batter on top.

7. Do the swirl. Get a toothpick, and stir well until you have blended the two batters in each cup. This is how you make each muffin look unique, as the combinations of white and brown batter are virtually countless!

8. Pre-heat the oven to 180°, and bake for about 20 minutes. To find out if the muffins are ready, stick the point of a knife into one of them: if it comes out with no batter or crumbs attached, you can turn off the oven.

9. Leave the muffins in the hot oven for a further 5 minutes, to complete cooking.

10. Leave the muffins in the tin for another 5 minutes, then put them on a nice plate, and leave them to cool down.

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Iris is a keen baker and cook, and a real sweet tooth. When she’s not thinking about food, she’s usually eating it, or writing about it: you can find her recipes on Whatever Gets You Through The Day, where she combines her love for cooking with her passion for writing.

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If you're interested in writing a guest post for BakerGirl then get clicking here and get in touch with a submission or for more information!

{RECIPE}: Vanilla Sugar Puffs

noreply@blogger.com (ThisGirlBlogs) — Wed, 06 Mar 2013 19:10:00 +0000

Choosing to climb a mountain for charity was a try-something-new kind of activity. And, since then I've been *trying* all sorts of new stuff.

I traded my blackberry yesterday for an iphone. I hate touchscreen phones (I really like buttons) but my blackberry has spent more time frozen than actually working in the last few months and it was time for a trade.

It took me about half an hour to figure out how to insert the Sim card and even then I had to youtube it. Don't judge me.

I do like being able to access my facebook page, twitter, pinterest and blog all on my phone which is something I couldn't do on my Blackberry (don't ask.). So now I can be all "Hey buds!" from absolutely anywhere!

Aaaaand, now I've joined Instagram! You can follow me at @thisgirlblogs. I have no followers and no photographs ... yet. Let me know if you're on there too and we'll get following each other and ... do whatever it is people do on Instagram .. (JK! I know what Instagram is for.) Deal? ;)

You can get chatty with me on all my other networks, too. So much love for my BakerGirl Buddies! :-)

So far I'm not complaining. Although the autocorrect is kind of annoying ... "I meant bubs not babes!"... Anyone know how to turn that off?

I promise you I haven't been living in a cave or anything, I'm just really hopeless with this stuff ... I'm learning though! Although the time displayed currently shows 2.47am when it's actually 6.54pm right now. Anyone know how to change that?

Continuing with this try-something-new theme, I thought I would chuck something a little different your way from the usual cakes and cookies I keep throwing at you. Vanilla Sugar Puffs from Shauna Sever's cookbook Pure Vanilla: Irresistible Recipes and Essential Techniques(review coming soon!) certainly ticked that box.

Not only had I never tried it before but I liked how you could vary what you did with it - sprinkle some pearl sugar, fill it cream or even top with chocolate ganache to turn into mini éclairs! A 3-in-1. Win-win-win.

I filled mine with cream and they tasted just divine! And, because they're kind of small (but there's a lot of them!) you'll feel less guilty when you ~~sneak~~ eat another. And, another. And ...

Vanilla Sugar Puffs

Makes about 2 ½ dozen 2-inch puffs
For the dough:
½ cup whole milk
1 vanilla bean, split lengthwise
½ cup (1 stick) unsalted butter, cut into small pieces
2 tablespoons granulated sugar
½ teaspoon salt
1 cup all-purpose flour, sifted
5 larger eggs at room temperature
½ teaspoon pure vanilla extract

Position racks in the upper and lower thirds of the oven and preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone baking mats.

In a heavy-bottomed 2-quart saucepan, combine milk, ½ cup water, vanilla bean, butter, sugar, and salt. Bring mixture to simmer over medium heat, stirring occasionally. Carefully remove vanilla bean and scrape any remaining seeds into liquid. Bring mixture to a boil. Add flour, lower heat to medium, and immediately begin stirring vigorously with a wooden spoon-don’t let up until the dough starts to come away from the sides of the pan and form a loose ball; a light crust will form on the bottom of the pan. Keep stirring quickly to dry the dough, about 2 minutes more. The dough should now be very smooth and have lost most of its moist appearance.

Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. Beat in eggs, 1 at a time, on medium speed. You’ll think the dough is breaking apart and all is lost, but it will come together again when all the eggs have been added. Beat in vanilla extract. Drop dough by the tablespoonful onto prepared baking sheets, leaving about 2 inches of space between dollops.

For decorating:
1 large egg
½ teaspoon pure vanilla extract
Pinch salt
Swedish pearl sugar, to taste

In a small bowl, beat together egg, vanilla extract, and salt, and 1 teaspoon water until well blended. Brush each puff with egg wash and sprinkle generously with pearl sugar. Bake for 15 minutes, then rotate the sheets from top to bottom and front to back. Continue baking until puffs are deeply golden and sound hollow when their crisp exteriors are tapped, another 15 to 20 minutes. Carefully transfer puffs to a wire rack to cool a bit before serving.

Mini Vanilla Éclairs: In spite of their sexy slick of chocolate ganache, éclairs have always seemed like a vanilla recipe to me, with the chocolate playing second fiddle to all that creamy vanilla filling. After beating in the eggs and vanilla extract, transfer the dough to a piping bag and pipe it into 2 ½ –inch lengths. Bake as above and, when cool, fill with a pastry cream into a pastry bag filled with a medium round tip. Pierce one side of each éclair with the tip and fill it slowly, just ganache, combine 4 ounces chopped bittersweet chocolate and ½ cup heavy cream in a heatproof bowl. Melt together in the microwave with 30-second bursts of high power, stirring well after each interval, just until the glaze is smooth. Spoon ganache onto the filled éclairs and refrigerate until ganache is set before serving.

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Pure Vanilla by Shauna Sever is published by Quirk Books.

© Quirk Books.

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*Disclosure: Recipe has been posted with permission

BakerGirl Turns ONE! Here, Have Some Cake.

noreply@blogger.com (ThisGirlBlogs) — Fri, 01 Mar 2013 20:13:00 +0000

Grab a party hat and blow up some balloons because today marks a whole year since I started This Baker Girl Blogs!

*<[:D)-[--<|= (This is me right now with a hugely disproportionate but highly appropriate smile)

Time sure flies by when you're having fun and I can't believe it's been an entire year since my first post. I'm actually surprised I've lasted as long considering I've started and abandoned a number of hobbies in the past such as knitting, scrap booking, jewellery making, painting ... I think I've finally found my creative outlet! And, I don't think I'll ever stop doing this.

Of course, BakerGirl with be nothing without all you wonderful readers who read, comment, share and pin my posts. Thank you all so much for your support, you really have no idea how much it means to me!!

So, instead of a gift for BakerGirl, I'll be giving all you wonderful BakerGirl buddies a little something instead. Check back soon for an awesome GIVEAWAY! (Psst! Be sure to stay connected through facebook and twitter so you don't miss out!)

Of course, every birthday party needs cake and as I was trying to decided what kind of cake to bake for such an important occasion, a light bulb when on inside my head. I began rummaging through old papers and files and because I inherited my mothers hoarding genes, I did indeed find what I had been looking for ...

Would you believe this is the first cake I had ever baked? Not the actual cake, cos you know, I ate that. But, the recipe.

I first used this Luxury Chocolate Cake recipe about 5 years ago when my friend, and I, signed up for a week long baking course over the summer and I remember falling in love with it instantly ... I may or may not have cut myself a bigger half ;)

Tackling this recipe again after so long certainly brought back a lot of fond memories! And, it tasted just as good as I remembered.

Now, I know it looks like a lot of chocolate, and you're right, it is a lot of chocolate. But, wait! Cast away those thoughts of stodgy, heavy, dry chocolate cakes you may be used to because let me tell you now, this cake is the most perfect chocolate cake you will ever taste. And, I swear that is no exaggeration ...

A moist, heavenly cake smothered in cool whipped cream and topped with chocolate shavings and glace cherries. You'll thank me for this one.

THE RECIPE: Preheat oven 180C/350F/ Gas mark 4

INGREDIENTS:
For the cake:
3 tbsp cocoa powder
225g butter, softened
225g caster sugar
225g self raising flour
1 tsp baking powder
4 large eggs

For the fillings and decorations:
1-2 tbsp strawberry jam
450ml double cream
1 tbsp icing sugar
100g plain chocolate, grated
Glace cherries, halved (optional)

METHOD:
1. Preheat oven to 180C/350F/Gas mark 4. Grease and line two 10cm cake tins with greaseproof paper.

2. Blend the cocoa powder to a paste with 5 tbsp of boiling water and set aside.

3. Place the butter, sugar, flour, baking powder and eggs in a large bowl and beat well with an electric whisk until thoroughly blended.

4. Beat in the cocoa paste and combine well.

5. Divide the mixture between the two cake tins and bake for 20-25 minutes or until the top springs back to the touch. Insert the point of your knife or a skewer into the cake, if it comes out clean then they're ready! Leave in the tin for 5 minutes and then turn onto a cooling rack and leave to cool completely.

6. Whip the cream with 1tbsp icing sugar until soft peaks form and put aside.

7. Add a layer of jam to the surface of one cake and a then a layer of cream. Place the other cake on top.

8. Spread cream all around the sides of the cake and on top. Use a palette knife to press the grated chocolate into the cream around the sides (be as generous as you like!).

9. Place the remaining cream into a piping bag and pipe all around the edge of the cake at the top and bottom. Place glace cherry halves on top.

{RECIPE}: M&Ms Cookies

noreply@blogger.com (ThisGirlBlogs) — Sun, 24 Feb 2013 18:14:00 +0000

A few days ago I cut my thumb on the microwave door. Don't ask me how.

This stuff happens to me quite a lot. Every day I wake up and find a new cut or bruise and most of the time I'm left stumped as to how I got it.

At one time I had 4 paper cuts on one hand. I counted.

It's a wonder how I can ever leave my home, being so accident prone and what-not. The words 'bubble wrap' and 'cotton wool' come to mind. If I had a penny for every time I hurt myself I would be able to afford this little beauty.

I'm surprised I haven't had any major accidents in the kitchen what with so many sharp knives and electrical appliances hanging about ... besides the aforementioned microwave incident. I wasn't baking anything, I just really wanted to heat my cereal. So, I don't think it counts.

Baker Girl 1 - Kitchen Gremlins 0

I contemplated sharing a picture of my thumb but then I figured that could potentially put you off my M&Ms cookies. And, trust me, they're not to be missed. I thought last weeks Caramel Centred Chocolate Chip Cookies might satisfy the cookie monster in me, but instead all its done is unleash it. Greedy bugger.

THE RECIPE: Pre-heat oven 170C/325F/Gas mark 3. Makes 12 large cookies.

INGREDIENTS:
2150g unsalted butter
230g light brown sugar
1 medium egg
1/2 tsp vanilla extract
390g all-purpose flour
1/2 tsp salt
2 tsp bicarbonate soda
155g M&Ms

METHOD:

1. Cream together the butter and sugar until light and fluffy.

2. Add the egg and and vanilla extract and mix well.

3. In a separate bowl, sift together the flour, salt and bicarbonate soda. Add this to the egg mixture and combine well.

4. Add the M&Ms and mould the dough into 12 balls. Gently press these between the palms of your hands to slightly flatten and place on a baking sheet (be sure to space them out as they become quite large once baked!) I chose to leave my M&Ms whole but you can roughly chop yours if you like.

5. Bake in the oven for 15-20 minutes.

6. Allow to cool for a few minutes on the tray before transferring to a cooling rack and allow them to cool completely.

{RECIPE}: Caramel Centred Chocolate Chip Cookies

noreply@blogger.com (ThisGirlBlogs) — Sat, 16 Feb 2013 11:58:00 +0000

You know what I should be doing right now?

I'm half way through the second semester and it's only a matter of weeks until I start my exams. I should start getting my butt into gear, lock myself away in my room and hit the books until all the words start to blur.

I shouldn't be baking cookies ... And, yet that's the all I can think of lately.

Especially in the past few days when my thoughts should be on making preparations for my final year of university and planning what I want to do and where I want to go after I graduate, all I can seem to think of are cookies and cupcakes and chocolate chips and buttercream frosting and and pies and ... yeah, okay, you get the idea.

As I baked these awesome cookies (and they really are awesome) my brother was hovering around in the kitchen like he usually does when I'm baking something. The kid did good waiting for the cookies to cool down completely before snatching a few, but there was something he said that has really stayed with me. He said: "You know, you should do this full time. You would be so happy because it's something you actually really enjoy doing."

I hate to admit it but ... he's right.

As much as I love learning, it's been obvious that I've enjoyed the social aspects of university more so than the actual content of what I'm studying. Don't get me wrong; it's pretty interesting at times and I put in my all but when I should be thinking of the Nernst equation and contemplating collagen related diseases, I am instead creating a list in my head of what to bake next. If there was no school to worry about then I would probably never leave my kitchen and just bake all day, every day. So much so that you guys would probably get sick of me.

I would have loved to have attended pastry or culinary school (and at one time came really close to applying!) but 1) that costs money I don't have and b) my parents would have had a cow ... and a sheep and a horse and a donkey if they knew I was even considering chucking a degree for ... well, food.

The dreamer in me wishes the seed my brother has planted in my head will one day grow and blossom into something more. But, for now, I'm quite happy having the space to bake at my leisure and share it all with you. This sweet little corner I've created in the world wide web is actually not that bad ;)

I don't know what I'll do after I graduate (and, yes, I do plan to graduate) but what I do know is that baking is a great stress reliever ... and I can't exactly study on an empty stomach, right?

These cookies are soft, chewy and just oh-so-perfect. I made these for a friend and after trying just one (you know, for quality control purposes and all that) I swear my heart broke a little when I had to box up the rest.

THE RECIPE: Pre-heat oven 170C/325F/Gas mark 3. Makes 18 large cookies.

INGREDIENTS:
210g unsalted butter
330g light brown sugar
1 large egg
1/2 tsp vanilla extract
390g all-purpose flour
1/2 tsp salt
2 tsp bicarbonate soda
100g dark chocolate, roughly chopped
18 caramel filled chocolate squares

METHOD:
1. Cream together the butter and sugar until light and fluffy.

2. Add the egg and and vanilla extract and mix well.

3. In a separate bowl, sift together the flour, salt and bicarbonate soda. Add this to the egg mixture and combine well.

4. Add the dark chocolate and mix everything together.

5. Mould the cookie dough around each caramel square, (approx. 2 tbsp of dough for each square) making sure the caramel square is in the middle and all the edges are sealed with the dough. You should end up with 18 caramel centred cookie balls. Gently press these between the palms of your hands to slightly flatten and place on a baking sheet (be sure to space them out as they become quite large once baked!)

6. Bake in the oven for 15-20 minutes.

7. Allow to cool for a few minutes on the tray before transferring to a cooling rack and allow them to cool completely.

{GUEST POST}: DIY Baking Recipes

noreply@blogger.com (ThisGirlBlogs) — Fri, 08 Feb 2013 15:54:00 +0000

We're doing things a little differently today with a brilliant guest post brought to you by Pearce Corbin. Arming all you non-bakers and box-bakers with the know-how to bake from scratch. He's decided to share with you a couple of base recipes you can use to easily create any kind of muffin, cake or cupcake your heart desires - the possibilities really are endless!

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Baking your own muffins, cakes and cupcakes from scratch can be a very rewarding process. From scratch baking need not be complicated either, no more so than any cake from a box and you can genuinely tell people that you made it yourself instead of Mrs. Crocker or Mr. Heinz. I'll include some simple and easy recipes for you to try, but first I think it is far more important to lay down some ground rules for scratch baking.

SIFT
To some people this will be an obvious step, to others it might seem pointless. Sifting your flour will prevent so many headaches and ruined or lumpy batches down the road that it is always better to take the extra step. Sifters are not expensive and worth every penny.

BUTTER, ALWAYS.
This might seem cruel, but if your diet can't handle real butter, you're better off not baking at all. While oil is sometimes necessary for a recipe, substituting margarine or oil based spreads when a recipe calls for butter will ruin the flavor of your baked goods. Besides, with all those strange chemicals floating around in them, how can they really be healthier for you anyway?

FLOUR
It's a good idea to keep all purpose and self raising flour on hand if you plan to bake a lot, but self raising might be hard to come across in some areas so here's a freebie: One cup all purpose flour + 1 1/4 tsp baking powder + 1/4 tsp salt = 1 cup self raising flour. Just mix it all up thoroughly and for 99% of recipes you need it for you'll never know the difference.

On to the good stuff:

BASE MUFFINS

INGREDIENTS:
Dry:
2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
Wet:
1 egg
3/4 cup milk
1/3 cup vegetable oil

METHOD:
Combine flour, sugar, salt and baking powder in a large bowl. In a smaller bowl, beat together the eggs, milk and oil. Pour the egg mixture into the dry ingredients until everything is just moist. Now you can insert the special ingredient of your choice, about half a cup of berries, chocolate chips or whatever your heart tells you. Try canned pumpkin, pureed fruits or even applesauce. Pour the batter 3/4 of the way in a greased or lined muffin tin and bake in a preheated oven at 400 degrees for about 20 minutes. This recipe will make a dozen muffins, or you could pour the whole thing into a loaf pan and bake for about 45 minutes.

BASE CAKE AND CUPCAKES

INGREDIENTS:
1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
1 3/4 tsp baking powder
1/2 cup milk

METHOD:
In a medium bowl, mash the sugar and butter together. Whisk in the eggs and stir in vanilla. Combine the flour and baking powder, then mix in with the egg mixture. Stir in the milk until batter is smooth. Pour the batter into a lightly greased and floured 9x9 inch pan or cupcake pan with liners and place in a 350 degree preheated oven. Bake time for cake is 30-40 minutes, cupcakes are only 20-25 minutes. The cake is done when it springs back to the touch. Add your favorite frosting when cool enough to handle.

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Pearce Corbin is a regular in local flea markets and vintage furniture shops, always on the look-out for that perfect end table. When he's not bargain-hunting, he is an interior design student and writes freelance for MyProjectorLamps.com.

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If you're interested in writing a guest post for BakerGirl then get clicking here and get in touch with a submission or for more information!

{RECIPE}: Valentines Day Cake Pops

noreply@blogger.com (ThisGirlBlogs) — Sun, 03 Feb 2013 19:33:00 +0000

A whole two weeks and not a peep out of me.

WHAAAAAAATTTT??!!

I'm sorry. Really.

I could make excuses, but I'm not going to.

Instead I'm going to make it up to you with these:

I haven't made much use of my cake pop maker and decided to dust it off and make some vanilla cake pops decorated with lots of itty bitty heart sprinkles. Perfect for valentines day!

These are really easy to make and super cute. Nothing says "I love you" quite like a sweet treat on a stick.

I used a cake pop maker because its much quicker and all the balls are uniform in size and colour (I'm just lazy like that), but you could just as easily bake the cake, crumble it and mould it into little balls with frosting.

So, in case my absence had you doubting my commitment to you - here, have a cake pop. I love you.

THE RECIPE: Makes 30

INGREDIENTS:
For cake pops:
125g unsalted butter
125g caster sugar
2 eggs
1 vanilla pod
125g self raising flour
2 tbsp whole milk

To decorate:
30 cake pop sticks
300g pink candy melts
Heart spirnkles

METHOD:
1. Cream together the butter and sugar until light and fluffy.

2. Add the eggs in one at a time and mix well.

3. Scrape the seeds of a vanilla pod and add to the mixture.

4. Sift in the flour and combine.

5. Add the milk and mix well until the mixture is well combined.

6. Use a cake pop maker or bake the cake for approx. 40 minutes (insert a skewer or the end of a knife, if it comes out clean then it's done!) at 170C/325F/Gas mark 3 (pre-heat oven).

7. Allow the cake pops to completely cool.

8. Melt the candy melts in the microwave until it is smooth and has a good runny consistency.

9. Insert a stick into the cake pop and dip into the candy melt and coat evenly.

10. Remove any excess candy melt by lightly tapping your wrist whilst rotating the stick.

11. Add your sprinkles and place on a stand to completely set.

{RECIPE}: Pecan Pie from Pastry

noreply@blogger.com (ThisGirlBlogs) — Sun, 20 Jan 2013 08:56:00 +0000

This little slice of humble pie is brought to you from Michel Roux's cookbook: Pastry.

If you're the type that makes new years resolution and yours was to lose weight or eat healthy ... then ... WAIT!

Don't go yet.

Are you sure I can't tempt you?

This pecan pie is anything but humble - it's an ooey, gooey, sticky delight filled with nutty goodness.

Rich, sticky and sweet and don't even get me started on the smell.

I didn't stop at just one large pie - I went as far as making 4 mini ones, too.

I just feel so much better eating 4 mini ones than 4 slices of the large pie, slowly watching the slices disappear.

Although, the 4 mini ones equate to a whole ... so, yes, I know my logic is flawed.

It's definitely not for the calorie conscious ... but, it's just SO GOOD!

You know, one little slice won't hurt ...

And, if you decide to help yourself to another; I promise I won't judge you.

I've been there.

Don't worry, we'll keep this just between us ;)

THE RECIPE: Serves 8

INGREDIENTS:
For the pate sablee pastry:
250g plain flour
200g butter, cut into small pieces and slightly softened
100g icing sugar, sifted
A pinch of salt
2 egg yolks

For the filling:
230g butter, softened
80g maple syrup
150g caster sugar
3 eggs
330g shelled pecan nuts
50g plain flour

METHOD:

For the pate sablee pastry:
Heap the flour on the work surface and make a well. Put in the butter, icing sugar and salt. With your fingertips, mix and cream the butter with the sugar and salt, and then add the egg yolks and work them in delicately with your fingertups.

Little by little, draw the flour into the centre and work the mixture delicately with your fingers until you have a homogenous dough.

Using the palm of your hand, push the dough away from you 3 or 4 times until it is completely smooth. Roll it into a ball, wrap in cling film and refrigerate until ready to use.

For the pie:
Roll out the pastry to a round, 3mm thick, and use it to line a lightly greased 20cm diameter (2.5cm deep) flan ring. Chill for at least 20 minutes.

Preheat the oven to 180C/Gas 4. Prick the base of the pastry case. Bake the case blind for 20 minutes. Remove the beans and paper and return the pastry case to the oven for 5 minutes. Unmould and place on a wire rack. Lower the oven setting to 170C/Gas 3.

For the filling, work the butter, maple syrup and sugar together in a bowl using a whisk until creamy. Incorporate the eggs one at a time, working each one in with the whisk before adding the next.

Set aside about 100g of the best pecan halves; coarsely chop the rest. Mix the chopped pecans and the flour into the filling, taking care not to overwork the mixture.

Pour the filling into the cooked pastry case. Arrange the pecan halves on top and bake in the oven for 20-25 minutes until the surface in golden brown and the top feels firm to the touch.

Lift off flan ring and leave the pie to cool until warm before slicing and serving.

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Pastry by Michel Roux is published by Quadrille.

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*Disclosure: Recipe has been posted with permission.

{RECIPE}: Sugarpaste Decorated Sugar Cookies

noreply@blogger.com (ThisGirlBlogs) — Sun, 13 Jan 2013 19:03:00 +0000

Last week, I started the 2nd semester of my 2nd year at uni. Which means I am officially past the half way mark ... eek!

I have friends who will be graduating this year and are already making plans and undergoing interview after interview and putting all their career plans into action. I can't help but admire their ambitiousness and determination.

I used to be like that.

Now? Not so much.

I have no idea what I want to do anymore or where I want to go ... which is a first for me.

Pretty scary when you actually think about it and I kind of wish I could just stay in my student cocoon forever. I'M JUST NOT READY!

Decision making, list making, planning ... all things I used to be good at. I have no idea where it all went. Instead I'm left with a whole lot of confusion and no sense of direction.

But, you know what helps? Cookies.

A couple of weeks ago I showed you my sugar cookies decorated with henna designs and started thinking of other ways I could decorate them instead.

Sugar paste came to mind.

These are pretty effortless and guarantee melt-in-your-mouth satisfaction. Now, if only I could just spend my life eating cookies ... Oh, how sweet that would be! (Pun intended.)

THE RECIPE: Preheat oven 170C/325F/Gas Mark 3. Makes 30.

INGREDIENTS:
For the cookies
370g plain flour
1/2 tsp salt
1/2 tsp baking powder
240g unsalted butter
110g caster sugar
1 vanilla pod
1 egg

To decorate:
Royal icing (for recipe click here)
Sugar paste (whichever colours you like)
Sugar pearls

METHOD:

For the cookies:
1. Sift together the flour, salt and baking powder and put aside.

2. Using a different bowl, cream together the butter and sugar until light and fluffy.

3. Add the egg and vanilla and mix well.

4. Add the flour mixture a little at a time (to avoid it flying everywhere!) and combine well. (I like to start off by mixing it in the bowl but once I see it all coming together I tip it onto the counter surface to work it into a dough - so much easier!)

5. Lightly flour the surface and roll the dough to about 1/3 of an inch thick and use desired cookie cutters.

6. Bake in the oven for approx. 10-12 minutes and place on a cooling rack to allow to completely cool.

Once cooled, you can start decorating. However, I prefer to decorate a day after.

To decorate:
1. Roll out your sugar paste to 2-3mm thick on a surface lightly dusted with icing sugar.

2. Using the same cutter you had used for the cookies, cut out the sugarpaste and stick this to the cookie, using the royal icing as 'glue'.

3. Using a palette knife, carefully create a grid pattern across the sugarpaste.

4. Insert a sugar pearl into the points where the lines intersect, carefully pushing it down into the sugarpaste.
OPTIONAL: Lightly dust with edible glitter.

----
P.S. I'll be doing a sponsored climb of Mount Snowdon on february and would love for you to sponsor me! The money raised will go towards Islamic Relief's Water4Life project which aims to provide clean and safe drinking water for Africa. Pretty please sponsor me by clicking here (I know times are hard but any donations, no matter how small would be really, really appreciated) or to learn more click here. Thank you!! :)

Sort of, Kind of, Just a Little Bit in Love with Cupcakes

noreply@blogger.com (ThisGirlBlogs) — Sat, 05 Jan 2013 15:56:00 +0000

As I document my adventures in the kitchen and the various cookbooks I'm working from, I'll be updating this page to keep a track of the lessons I've learnt and progress I'm making. This section will probably make more sense if you know why I started this blog.

****

Happy New Year! I haven't touched base on what's been happening on the blog for a while now and I feel like I've made leaps and bounds since, and so I thought I'd start the new year off with a quick recap!

After attempting my 9th recipe from The Hummingbird Bakery Cookbook - their Banana Loaf - I decided to end my sweet encounter with the cookbook with my very first review. Of course, I had nothing but praise for the cookbook (go check it out!) and it's still one of my go-to books for rustling up a treat or two. To give you a taste of just how awesome the cookbook is, I shared their Nutty Apple Loaf recipe with you. It was my favourite bake from the book and if it doesn't make you run out and buy a copy after just the first loaf (I was gonna say mouthful but, I think you'll have trouble tearing yourself away from it) then nothing will!

I returned to uni after a 3 month long summer break and after calculating X amount of money for Y amount of books my enthusiasm took a dive. Just a little. It prompted me to start my first series - Baker Girl on a Budget - to help me save money and still bake. Kicking it off with Chocolate Chip Cookies.

I then decided to try my hand at making cake pops. I've noticed it's a huge craze in the States but apparently not so much over here. When I told my friends about cake pops, not one of them knew what they were. Maybe I've just got the wrong kind of friends?

White Chocolate Coated Chocolate Cake Pops

My parents are always complaining they can't eat anything I make because there's always too much butter or sugar and not enough spinach or brocolli. But, my mum decided to finally take a leaf out of my book and attempted to bake her own cake ... the result? A complete disaster. She forgot the butter and we were left with something that neither looked nor tasted like a cake was supposed to. I decided to show her how it's done by baking my Chocolate Fingers Fence Cake - by far the best looking cake I've ever made. I needed a moment.

I held my very first giveaway where 2 lucky Baker Girl readers won a copy of Bake Me I'm Yours ... Whoopie Pies by Jill Collins and Natalie Saville. (Congratulations girls!) ... I also reviewed the cookbook and shared the recipe for their Vanilla Whoopies Pies with Vanilla Buttercream Frosting decorated with plenty of Glitter and Glamour. A treat that not only looks incredible but tasted it too!

My review of The Cookie Lover's Cookbook by Lindsay Landis brought me to a total of 3. I also shared a couple of recipes from the cookbook - the Eggless Chocolate Chip Cookie Dough and the Cookie Dough Crispy Treats. We all love to gorge on cookie dough but this cookbook teaches you resist the urge and create something fun and quirky with it instead. And then gorge on it.

I don't know if you've noticed or not (you probably have) but I'm sort of, kind of, just a little bit in love with cupcakes. They're a guilt free treat and while my logic in thinking that means I can get away with eating 5 or 6 is somewhat flawed, you won't hear me complaining. I've shared 5 in total ... so far. Because, let's face it, it won't be long until I end up in double figures.

Chocolate and Raspberry Cupcakes

Maple and Pecan Cupcakes

Ferrero Rocher Centred Chocolate Cupcakes with Hazelnut Buttercream Frosting

Vanilla Cupcakes with Vanilla Buttercream Frosting

Chocolate and Hazelnut Cupcakes with Hazelnut Buttercream Frosting

And, to finish, my last bake of 2012 were a batch of my sugar cookies decorated with henna designs using edible food colour pens. They weren't just great to eat, but great fun to decorate, too!

{RECIPE}: Sugar Cookies Decorated with Henna Designs

noreply@blogger.com (ThisGirlBlogs) — Sun, 30 Dec 2012 14:43:00 +0000

Before we start talking cookies, I have a big announcement to make - I'm going to climb a mountain.

Yes, you read that right.

I'll be doing a sponsored climb of Mount Snowdon on February 2nd for clean and safe water for Africa through Islamic Relief's Water4Life project. I've never done anything like this before and I am super excited!

These people really need our help and after learning of the efforts Islamic Relief is making, I really wanted to be a part of the change. Sure climbing a mountain will be hard, but it's nothing compared to what these people go through every day. And all for water... WATER! Something so many of us take for granted so easily while there are so many suffering without it.

But, I can't do it without your help! I know times are tough but any donations, no matter how small (seriously, even a £1 would make a difference!) would be really, really appreciated. Pretty please sponsor me by visiting my VirginMoney page (click here) and together we can do so much good and help change so many peoples lives.

To find out more, visit my personal/main blog - This Paper Girl Blogs.

From the bottom of my heart - THANK YOU! :)

****

Now, cookies.

Sugar cookies are my new go-to treats. They're real easy to make, yield a large amount and the decorating possibilities are endless!

I like to decorate them a day after they've been baked - they're still soft but easier to work with and to be honest I think they taste a LOT better that way. I decided to use my circle and heart cutters of various sizes and decorated them with royal icing. After leaving it to dry for a few hours, I drew on henna/mendhi designs using red and black edible food colouring pens.

I've grown up having my hands decorated in henna for weddings and Eids - I've never been very good at it myself and would often get my aunts or cousins to pipe the beautiful and intricate designs for me. I was always impatient and wanted to wash it off to reveal the beautiful designs printed on my skin - it was like magic! But, stern words and a look from my mum meant I would resist the urge to peel it off as it hardened and wait.

I haven't had henna applied in years but I still like to admire how beautiful they are and love the smell and wanted to translate and incorporate the memories they evoke into something that I could not only admire, but eat. Edible art is, after all, my favourite kind ;)

It turned into a bit of cookie decorating workshop with my sisters wanting to have a go as well. There were tears at one point because I had given one of them more cookies to decorate than the other ... It wasn't pretty.

I've experimented with a few recipes and I think I've finally got it just right. These have the perfect amount of sweetness, are soft and filled with melt-in-your-mouth goodness. You can't help but go "Mmmmmmm" after just one. Unfortunately I don't have my usual step-by-step pictures, but this recipe is so easy I don't think you really need them!

THE RECIPE: Preheat oven 170C/325F/Gas Mark 3. Makes 30.

INGREDIENTS:
For the cookies
370g plain flour
1/2 tsp salt
1/2 tsp baking powder
240g unsalted butter
110g caster sugar
1 vanilla pod
1 egg

For the royal icing
1 egg white
1/2 tsp lemon juice
300g icing sugar

Decorating
Edible food colouring pens

METHOD:

For the cookies:
1. Sift together the flour, salt and baking powder and put aside.

2. Using a different bowl, cream together the butter and sugar until light and fluffy.

3. Add the egg and vanilla and mix well.

4 Add the flour mixture a little at a time (to avoid it flying everywhere!) and combine well. (I like to start off by mixing it in the bowl but once I see it all coming together I tip it onto the counter surface to work it into a dough - so much easier!)

5. Lightly flour the surface and roll the dough to about 1/4 of an inch thick and use cookie cutter of your choice.

6. Bake in the oven for approx. 10-12 minutes and place on a cooling rack to allow to completely cool.

Once cooled, you can start decorating. However, I prefer to decorate a day after.

For the royal icing:
1. Beat together the egg white and lemon juice.

2. Gradually add the icing a little at a time, making sure to incorporate well after each addition.

Decorating:
1. You need the consistency of the icing to be easy enough to pipe but firm enough to hold its shape. First pipe an outline of icing around each cookie and allow this to dry.

2. To flood the cookies with icing you need to thin the icing down by adding a little bit of water to make the consistency a little more runny. Be careful when doing this as you don't want it to be too runny! Add just a teaspoon of water at a time, mixing well in between each addition and stop when you get the consistency you need.

3. Flood the cookies with icing and leave to dry for a few hours.

4. Once they've dried you can draw on them whatever you like with edible food colouring pens.

{RECIPE}: Chocolate and Hazelnut Cupcakes with Hazelnut Buttercream Frosting

noreply@blogger.com (ThisGirlBlogs) — Sun, 23 Dec 2012 08:57:00 +0000

The Islamic Society on campus is one of the most popular and most active societies at my university. In just one week they managed to raise over £10,000 for Syria - awesome stuff!

I chose to join the team at the beginning of this year and it's been an incredibly positive and spiritually uplifting experience. But, I feel kind of bad that I'm not as involved as I had hoped to have been when I first signed up. My course is really demanding and with so many other commitments it's been a bit of a juggling act.

The ISOC always has something going on every week and a couple of weeks ago they held a week long event dedicated to raising money through a number of different events - bake sales, parties, quizzes, talks, pantomimes, fashion shows and auctions.

I was involved with coming up with questions for the quiz but I wanted to do more to make up for my lack of involvement in the previous weeks and so I decided to contribute towards the bake sale. Surprise, surprise ;)

I knew for definite nutella would somehow have to be involved. I'm addicted to the stuff and you'll often find me eating it straight out of the jar. ... This would have been the first time anyone who wasn't either a) family or b) a friend, trying something I had made, so, to say I was nervous would be a huge understament. Eeek!

Unfortunately I couldn't attend any of the events and I'm not sure how well the cupcakes were received, but I hope they raised a ton of money and the cupcakes went down well ... I certainly wasn't complaining during quality control ;)

THE RECIPE: Preheat oven to 170C/325F/Gas Mark 3. Makes 12.

INGREDIENTS
For the cupcake
120g self raising flour
25g cocoa powder
170g caster sugar
1 tsp baking powder
A pinch of salt
60g unsalted butter
1 egg
145ml milk
Nutella

For the Frosting
280g icing sugar
85g unsalted butter
30ml milk
110g nutella

METHOD:

1. Combine your dry ingredients in a bowl - the flour, cocoa powder, sugar, baking powder, salt and butter. Mix well and rub in that butter until you get a breadcrumb-y consistency.

2. In a seperate bowl, mix together the egg and milk.

3. Slowly add the egg&milk mixture to the dry mix and combine well.

4. Spoon the mixture into the cupcake cases, filling two-thirds of the way up.

5. Place in the oven for 20 minutes. Once baked, place on a cooling and allow to completely cool.

6. Remove/hollow out a portion of the cake from the centre and place a dollop of nutella. You can replace the cake you removed back on top or you can choose to cover it up with the frosting.

7. For the frosting - mix together the butter and icing sugar. Gradually add the milk and continue to beat. (The longer you mix the fluffier it'll be.)

8. Add the nutella and combine well.

9. Place the frosting into a piping bag and pipe away!

{RECIPE}: Vanilla Cupcakes with Vanilla Buttercream Frosting

noreply@blogger.com (ThisGirlBlogs) — Sat, 15 Dec 2012 09:21:00 +0000

Hey, guys!

I need a little favour from you. It requires you to get all click-y with your mouse but it'll only take a minute and in return I promise unconditional love and cupcakes.

There are a number of ways you can stay connected with the blog and the majority of you have chosen facebook. But, here's the thing! It has come to my attention that a looooot of you don't receive my posts or status updates. It's all to do with algorithms ... or something. I don't know. What I DO know is that if you aren't so active on the page then the chances of you receiving my posts are even less :(

Buuuuutttt, I learned of a couple of new features that turned my frown upside down. :) You can add ThisGirlBlogs to an 'Interest List' to make sure you receive ALL my posts and updates or you can select 'Get Notifications' and you'll get a notification whenever I post something that hasn't shown up in your news feed.

I'd love for us to stay connected and get chatty and both ways are perfect for ensuring that! You can do one or the other, or even both ;)

I love interacting with you guys and don't want any of you to miss out on all the fun that's to be had. So, here's where you grip your mouse and poise that finger over the left button - I need you to hover over the 'like' button and get clicking! Like this:

Twitter is also a great way to stay connected! My handle is @thisgirlblogs. Can you tell it took me AGES to come up with that? ;)

But, if you really want to make sure you don't miss anything then the best thing to do would be to follow this blog through Google Friend Connect, or even better - subscribe through RSS Feed or by simply entering your email into the subscribe box. It's all over there! --->

Thank you all so much!

Now, as promised, here are them cupcakes!

THE RECIPE: Preheat oven to 170C/325F/Gas Mark 3. Makes 12.

INGREDIENTS
For the cupcake
145g self raising flour
170g sugar
1 tsp baking powder
A pinch of salt
60g unsalted butter
145ml milk
1 egg
1 vanilla pod

For the buttercream
280g icing sugar
85g unsalted butter
30ml milk
1 vanilla pod

METHOD:

1. In a bowl, combine all your dry ingredients - the flour, sugar, baking powder, salt and butter. Mix well and rub in the butter until you get a breadcrumb-y consistency.

2. In a seperate bowl combine the milk and eggs and mix well.

3. Scrape the seeds from the inside of the vanilla pod, add this to the bowl and mix.

4. Gradually add the wet mixture to the dry, mixing well and making sure everything is combined.

5. Fill 2/3rds of the cases by scooping a couple of tablespoons of the mixture into each one.

6. Place in the oven for 20-25 minutes.

7. Once baked, place on a cooling rack and allow to completely cool before adding the frosting.

8. For the frosting - mix together the butter and icing sugar. The longer you mix, the fluffier it will be. Slowly add the milk until you get the consistency you want.

9. Scrape the seeds of a vanilla pod and add this to the buttercream. Continue mixing for approx. 5minutes.

10. Place the frosting in a piping bag and pipe away!

{COOKBOOK REVIEW}: The Cookie Dough Lover's Cookbook by Lindsay Landis

noreply@blogger.com (ThisGirlBlogs) — Sat, 08 Dec 2012 13:00:00 +0000

I often describe myself as Monica Geller from Friends; slightly neurotic, overly obsessed and in love with my label maker.

Whenever I get a new cookbook I usually like to stick tabs on recipes I want to eventually try. There are always a few obvious ones I'll slap a sticker onto and make a mental note to try later and some I just really, really like the look of but feel too scared to give a go but think a neon sticker would look nice on.

Depending on the degree of difficulty, the duration of cooking/baking time required and whether or not I'll need to make a trip to the store for a particular ingredient I just don't have; they are all colour coded.

However, when I received my copy of The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and Moreby Lindsay Landis, there really was no point in sticking tabs inside or making a mental note to try this recipe or that ... No, I wasn't running low on stickers; I just wanted to try them all!

There have been waaaayy too many occasions where I have made cookies using a recipe for a dozen, only to end up with just 7 or 8. I'd stand there looking confused for a bit and consider writing a letter to the baker who had obviously gotten his/her measurements wrong. Because, hey, wouldn't it be great to let them know so other people aren't disappointed like I am to find less than a dozen promised cookies? I'd go online, google them, and try to find their contact details. Email address scribbled on the palm of my hand, I'd construct a message reading HEY, WHERE ARE MY COOKIES?? in the subject line and just as I'm about the press send, it'd hit me...

I helped myself to the cookie dough. Again.

We've all been there, right? There's just something about it that can't make you resist sticking your hand in the bowl and grabbing a ~~fistful~~ fingerful of the dough as you work. Just a little taste to make sure it's all good and there's nothing missing, right? But, a little quickly turns into a lot and in the end you're left with just enough for 1 or 2 cookies. So, you finish it anyway.

As author of an awesome cookbook centred around this delicious treat, Lindsay Landis knows exactly what I'm talking about. She's been there.

I was, however, a little skeptical when I first heard of the book. I mean, how much can you really do with cookie dough besides eat it straight from the bowl and/or make cookies? Well, as Landis will show you, there's a looooot you can do.

I recently shared with you the recipe for her Eggless Chocolate Chip Cookie Dough, which kind of acts as the foundation of the book and is incorporated into every other recipe in one way or another. (Pssst, the absence of eggs also means it's safe to eat raw!) From candy to cakes, custards and pies, indulgent breakfasts and fun snacks for parties, you'll be pleasantly surprised to find a whole range of fun treats you can create and discover just how versatile the cookie dough really is.

I also shared the recipe for her Cookie Dough Crispy Treats - a fun little twist on a childhood classic. Mine didn't look nearly as nice as hers (I used pink and yellow marshmallows which resulted in bright orange) but they tasted incredible and didn't hang around for long!

Her Chocolate Chip Cookie Dough Truffles, Cookie Dough Cream Pie and Cookie Dough-Stuffed Cinnamon Rolls are next on my list. Each recipe comes with a short introduction about the recipe, quick tips and suggestions, and the most incredible, seriously drool-worthy accompanying photographs.

Something else that gets a huge thumbs up from me (and I'm sure all you other cookbook users will agree) is the fact that it's spiral-bound. There's nothing more frustrating than trying to follow a recipe you keep losing because the book just won't stay open and getting stains all over the beautiful pages. With The Cookie Dough Lover's Cookbook this problem is non-existent. It stays open on the recipe you want and is saved from stains.

The recipes are real easy to follow and to be honest, the only thing I wasn't so thrilled about was the use of cups for measurements. I'm someone who likes her kitchen scale and works in grams. But, you know what? It's really not all that hard.

This cookbook has quickly made it's way to my list of faves and I have a good feeling it'll be spending a lot of time in my kitchen. It has everything I look for in a cookbook - beautiful pictures, personal stories, easy to follow instructions, useful tips and suggestions and tons of fun, quirky and creative recipe ideas.

I've fallen in love with the cookbook and just because I can't get enough of Landis, I've started ~~stalking~~ following her blog, Love and Olive Oil. I'd highly recommend you check out both the book and the blog ... You'll love both! I promise :)

The Cookie Dough Lover's Cookbook by Lindsay Landis is published by Quirk Books.

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*Disclosure: ThisBakerGirlBlogs was not compensated for this blog post. All opinions are my own.

{RECIPE}: Ferrero Rocher Centred Chocolate Cupcakes with Hazelnut Buttercream Frosting

noreply@blogger.com (ThisGirlBlogs) — Sun, 02 Dec 2012 09:15:00 +0000

I consider myself quite an awesome gift-giver. I'm not boasting or anything, it's just one of the very few things I happen to be good at. I like thinking of ways to surprise people with a gift unique and tailored to their personality and watching their eyes light up. It's a good feeling; giving.

Which is why I really hate the words 'No Boxed Gifts' you see a lot often on wedding cards these days. I always feel like I've been robbed.

I mean, I understand you don't want to be lumbered with 3 toasters or yet another tea set, but I wouldn't buy you any of that. I would get you something pretty ace and you would have liked it, but you'd never know because you asked for 'No Boxed Gifts' which basically means you just want me to hand over some cash. I find that way too cold and impersonal and it makes me slightly tempted to browse the local car boot sale and pick out the ugliest looking ornament for your fireplace just to make a point.

I'm a firm believer in 'it's the thought that counts'.

I'm not really a materialistic person; I'm a sentimental person. I would much rather receive a 99p card filled with a funny story or short poem or a letter you had written yourself and spent time on, than a card containing a generic message you had signed just your name to and a pair of diamond earrings.

Honest.

I'm probably the easiest ~~and cheapest~~ person to shop for because getting me any of the following 4 would earn you major brownie points (hint, hint ;)):

1. Something in relation to the numerous hobbies I have - reading, baking, art, photography ... Whenever someone's really stuck on what to get me that they decide to just ask me what I want, my answer is usually this - a book. Any book.

2. Something you made yourself ... For my 21st, one of my best friends made me a necklace and while it may not have been 24ct gold, it was worth a whole lot more to me.

3. Something that makes me laugh ... Anything. It could me the most random/ridiculous/stupid/lame thing in the world but if it makes me laugh then you win.

4. Something that evokes a memory or moment we had shared ... When I was at school, my friend and I would trek all the way to the supermarket during our free period for the most awesome bannoffee muffins and then trek all the way back and eat them at the park (she once decided to save hers for later and ended up dropping it!) Now, whenever I see a bannoffee muffin I fail to see it as just that; a muffin.

So, of course when my oldest and best friend from school met me after my lecture last week and I peeked inside the bag full of goodies she had handed me, I couldn't help but smile at how well she knew me. (Thanks, Sha!) :D

Along with a couple of other things she had bought me a box of Ferrero Rocher - my favourite! And, while I was tempted to tuck into the box myself I felt it would much nicer to marry them with cupcakes and share with others. So, this recipe comes to you, from me, thanks to a very special girl in my life. Enjoy :)

THE RECIPE: Preheat oven to 170C/325F/Gas Mark 3. Makes 12.

INGREDIENTS:
For the cupcakes
120g self raising flour
25g cocoa powder
170g caster sugar
1 tsp baking powder
A pinch of salt
60g unsalted butter
1 egg
145ml milk

For the hazelnut buttercream
280g icing sugar
85g unsalted butter
30ml milk
110g nutella

METHOD:

1. In a bowl (as if you would use anything else?) get together all your dry ingredients - the flour, cocoa powder, sugar, baking powder, salt and butter - and mix together. Rub in the butter until the mixture is all breadcrumb-y.

2. In a seperate bowl, mix together the egg and milk.

3. Gradually add the egg&milk mixture to the dry mixture and combine well.

4. Spoon some of the mixture into the paper cases, place a ferrero rocher into the centre and top with more cake mix, filling the cases two-thirds of the way.

5. Place into the oven and bake for 20 minutes.

6. Once they're baked, place them on a cooling rack and allow to completely cool before adding the buttercream or else the it'll will melt!

7. For the buttercream - mix together the icing sugar and butter (the longer you mix the fluffier it'll be).

8. Gradually add the milk and then finally the nutella and combine well.

9. Place the buttercream into a piping bag and pipe away!