Archive for the ‘baking’ Category

Pumpkin Cake, originally uploaded by Annaelizc.

 THIS  is the recipe to make the yummiest gorgeous Pumpkin cake!

 I needed something to use up my pumpkin puree which has been in my freezer since Halloween week and found the recipe when googling pumpkin puree!

However I did ruin it by filling it with orange butter cream before it has totally cooled. Oops.


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Graveyard Cake!, originally uploaded by Annaelizc.

With all the decorations and dressing up for Halloween Boo decided it must be someones birthday and so we ‘had’ to have a cake! So we made a ‘graveyard cake’.

It is plain and chocolate sponge marbled together covered in chocolate and richtea bisuits decorated with black writing icing for the gravestones!

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september 2009 054, originally uploaded by Annaelizc.

I’d like to take the credit for this, but unfortunately it’s not my work!

Boo wanted a Scooby Doo cake (or rather Scoopy Doopy as he calls him) for his 3rd birthday so after baking a large flat chocolate cake in a roasting tin (couldn’t get a cake tin big enough) I had to hand over to  (a very artistic) Mr W who came up with this masterpiece (all cut and drawn free hand – no stencils etc used!).

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I always cook my Chickens in the slow cooker and then, when I have taken the chicken out and carved the meat, I put all the bones back in to the slow cooker and top up with water, a couple of carrots, an onion and some herbs out of the garden. I leave it on low all night and in the morning I have a huge pot of Chicken stock, usually for making home made soup, but is also really nice for Risottos etc

This week I have made Sweet Potato and Lentil Soup.


 Approx 1.5ltrs Chicken Stock, 3  Sweet Potatoes (Peeled & Cut into chunked), 2 Small onions (Peeled & Diced), 1 Clove of Garlic (Peeled and Crushed), A hand full of lentils of your choice (Soaked/washed/cooked according to pack guidelines)

I drained the stock through a muslin cloth and left it to stand so the fat would seperate. After removing the fat I returned the stock to the slow cooker and switched onto High.

In a pan  par boil  the lentils for 10 mins (obviously depends on what kind of lentil you are using)

Then I put some olive oil in another pan along with 2 small onions, 3 Sweet Potatoes and a clove of garlic, put the lid on and left them to sweat until the onion was transparent (Make sure they do not stick/burn!)

Then I added the all of these ingredients to the stock in the slow cooker and left to cook for 3hrs.

Then Puree’d with a hand blender and served with Cheese and Herb Loaf!

Sorry for the awful photos! Forgot to take pictures once it was actually served!

Sweet Potato & Lentil Soup by you.

Make 10 different types of Bread in the Breadmaker [05/10] - Cheese & Herb Loaf by you.

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I was informed that 36yr old men DO NOT ‘celebrate birthdays. I decided to ignore this though and discovered that they do love chocolate!!

Yesterday I made Vonnie’s Caramels Slices (Millionaires shortbread) although my tin was too long so it was a little bit thin. Disadvantage of making it the day before, the boys eat a fair bit of it before their dad got a chance to even see it (ok I may have had a slice as well)!

Millionaires shortbread by you.

Then today I made a chocolate birthday cake! It was just a basic sponge sandwich with melted chocolate spread between the layers and then covered in melted choclate and decorated with Icing pens, quick but very yummy!

Pauls birthday cake by you.

Both went down very well at our birthday tea!

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My Lemon Drizzle Cake by you.

This cake is gorgeous! When I made Vonnie’s jaffa cake recipe a few weeks ago I wondered what it would be like if i substituted the Orange for Lemon and the Chocolate for Icing so I gave it a go and the result was far better than I could have hoped for!

Here is the Recipe:

For the cake:

140g Softened butter

200g Self Raising Flour

1 1/2tsp baking powder

150g caster sugar

3 eggs

6tbsp milk

finely grated zest of 2 small lemons (or one large)

juice of half a small lemon

For the topping:

juice of one and a half small lemons

70g caster sugar

150g icing sugar

a few drops of warm water

Preheat the oven to 180 degrees C/Gas mark 4. Grease a loaf tin (2 pint). Put all ingredients (For the Cake only!!!!) into a large mixing bowl and mix with a hand mixer (or whatever kind of mixer you have I suppose!)for about 5 mins or until totally mixed and nice and fluffy. Spoon mixture in tin and bake for about 40 mins (may need longer depending on your oven, but I would check it after 30 mins!)

Put lemon juice and sugar in a saucepan and stir over a gentle heat until sugar has dissolved and it starts to thicken (Careful not to burn it or let the sugar go brown!).

Remove cake from oven and whilst still in tin use a knitting needle to make holes all over top of cake.

Spoon over lemon mixture and leave to cool (still in tin) for 15 mins.

Remove from tin and then place on wire rack until completely cool.

Put icing sugar in a dish and add a few drops of  warm water, you need a consistency which will spread but not too runny or it will just run of the sides of the cake. Spread over top of cake and leave to set.

Slice and enjoy!

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Today we have made flapjacks!


I couldn’t find the recipe so guessed at the amounts, it was a tiny bit too crumbly, but very yummy 🙂



200g (8oz) Butter

100g (40z) Caster Sugar (could use brown sugar)

3tbsp Golden syrup 

300g (10oz) Porridge oats

*Preheat oven to 180 degrees C

*Grease a baking sheet or swiss roll tin

*Melt the Butter/sugar/syrup in a saucepan then stir in the Porridge oats

*Tip mixture into greased tin and flatten down with back of spoon

*Put in oven for about 15 mins.

*After 15 mins take out of oven and mark out pieces, I cut mine into small squares but you could cut then into fingers or larger squares. Return to oven for another 10-15mins until golden brown (keep checking as they can go brown very quickly)

*Leave to cool then cut again.

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